2083 chapters
14 hour read
Selected Chapters
2083 chapters
Familiar Talk with the Reader.
Familiar Talk with the Reader.
“Do not laugh when I tell you that one of the most serious perplexities of my every-day life is the daily recurring question, ‘What shall we have for dinner?’” writes a correspondent. I do not smile at the naïve confession. I feel more like sighing as I recollect the years during the summers and winters of which the same query advanced with me into the dignity of a problem. There were several important ends to be compassed in the successful settlement of the question. To accomplish an agreeable
6 minute read
Touching Saucepans.
Touching Saucepans.
While it is true that the finest tools will not impart skill to the untrained workman, it is equally a matter of fact that the best artisan is he who cares most jealously for the quality and condition of his instruments as well as for the finish of his workmanship. A visitor once asked permission to witness the operation of cooking a beefsteak in my kitchen, saying that her husband had spoken in terms of commendation of those he had eaten at my table. Like the good wife she was, she desired to “
5 minute read
Beef Soup.
Beef Soup.
Cut the meat very fine, and crack the bones well. Put these on in a pot with a close top; cover with a quart of water, and set where they will come very slowly to a boil. If they do not reach this point in less than an hour, so much the better. When the contents of the pot begin to bubble, add the remaining two quarts of cold water, and let all boil slowly for three hours: for two hours with the top closed, during the last with it slightly lifted. Wash and peel the turnip, carrot, and onion, scr
2 minute read
Chicken smothered with Oysters.
Chicken smothered with Oysters.
Prepare the chicken as for roasting. Stuff with a dressing of the oysters chopped pretty fine, and mixed with the bread-crumbs, seasoned to taste with pepper and salt. Tie up the neck securely. (This can be done on Saturday, if the fowl be afterwards kept in a very cold place.) Put the chicken thus stuffed and trussed, with legs and wings tied close to the body with soft tape, into a tin pail with a tight top. Cover closely and set, with a weight on the top, in a pot of cold water. Bring gradual
1 minute read
Cauliflower au gratin.
Cauliflower au gratin.
Boil the cauliflower until tender (about twenty minutes), having first tied it up in a bag of coarse lace or tarlatan. Have ready a cup of good drawn butter, and pour over the cauliflower, when you have drained and dished the latter. Sift the cheese thickly over the top, and brown by holding a red-hot shovel so close to the cheese that it singes and blazes. Blow out the fire on the instant, and send to the table....
23 minute read
Mashed Potatoes.
Mashed Potatoes.
Pare the potatoes very thin, lay in cold water for an hour, and cover well with boiling water. (“Peach-blows” are better put down in cold water.) Boil quickly, and when done, drain off every drop of water; throw in a little salt; set back on the range for two or three minutes. Mash soft with a potato-beetle, or whip to a cream with a fork, adding a little butter and enough milk to make a soft paste. Heap in a smooth mound upon a vegetable dish....
24 minute read
Stewed Tomatoes.
Stewed Tomatoes.
Open a can of tomatoes an hour before cooking them. Leave out the cores and unripe parts. Cook always in tin or porcelain saucepans. Iron injures color and flavor. Stew gently for half an hour; season to taste with salt, pepper, a little sugar, and a tablespoonful of butter. Cook gently, uncovered, ten minutes longer, and turn into a deep dish....
17 minute read
Blanc Mange.
Blanc Mange.
Soak the gelatine for two hours in a breakfast-cup of cold water. Heat the milk to boiling in a farina-kettle, or in a tin pail set in a pot of hot water. Add the soaked gelatine and sugar, stir for ten minutes over the fire, and strain through a thin muslin bag into a mould wet with cold water. Flavor and set in a cold place to form. To loosen it, dip the mould for one instant in hot water, detach the surface from the sides by a light pressure of the fingers, and reverse over a glass or china d
39 minute read
Cocoa.
Cocoa.
Rub the cocoa smooth in a little cold water. Have ready on the fire the pint of boiling water. Stir in the grated cocoa-paste. Boil twenty minutes; add the milk and boil five minutes more, stirring often. Sweeten in the cups to suit different tastes. There is a preparation of cocoa, already powdered, called “cocoatina,” which needs no boiling. It is very good, and saves the trouble of grating and cooking. I regret that, although I have used it frequently and with great satisfaction, I have forgo
31 minute read
Sponge Cake.
Sponge Cake.
Beat yolks and whites very light, separately of course, the powdered sugar into the yolks when they are smooth and thick; next, the juice and grated peel of the lemon; then the whites with a few swift strokes; at last, the flour, in great, loose handfuls. Stir in lightly, but thoroughly. Too much beating after the flour goes in makes sponge cake tough. Bake in round tin moulds, buttered. Your oven should be steady. When the cakes begin to color on top, cover with paper to prevent burning. When c
2 minute read
Soup À l’Italienne.
Soup À l’Italienne.
Put the soup on fifteen minutes before dinner, where it will heat quickly. The moment it boils, draw it to one side, stir in the corn-starch and milk and heat anew, stirring constantly until it begins to thicken. Set it again upon the side of the range, and add the beaten eggs. Cover and leave it where it will keep hot, but not cook, while you scald the tureen and put the grated cheese in the bottom. In five minutes pour the soup upon the cheese, stir all up well, and it is ready for the table.
30 minute read
Breaded Mutton Chops—Baked.
Breaded Mutton Chops—Baked.
Trim the chops neatly and put aside the bones and bits of skin for the sauce for macaroni. Pour a little melted butter over the meat. Do this as early in the day as convenient, cover them and let them stand until an hour before they are to be served. Then, roll each in beaten egg, next, in fine cracker-dust, (you can buy it ready powdered) and lay them in your dripping-pan with a very little water in the bottom—just enough to keep them from burning. Bake quickly—covering the dripping-pan with an
46 minute read
Macaroni with Tomato Sauce.
Macaroni with Tomato Sauce.
Break the macaroni into short pieces and set over the fire with enough boiling water to cover it well, as it swells to treble its original dimensions. In twenty minutes it should be tender. Drain off the water carefully, not to break the macaroni, and stir lightly into it pepper, salt, and a tablespoonful of butter. Turn it into a deep dish and pour over it a sauce made as follows: To the bones and refuse bits left from trimming the chops, add a pint of cold water, and stew slowly upon the back
53 minute read
Potato Puff.
Potato Puff.
To two cupfuls of cold mashed potato (more of yesterday’s leavings), add a tablespoonful of melted butter, and beat to a cream. Put with this two eggs whipped light, and a cupful of milk, salting to taste. Beat all well; pour into a greased baking-dish, and bake quickly to a light brown. Serve in the dish in which it was cooked....
17 minute read
Corn-starch Hasty Pudding.
Corn-starch Hasty Pudding.
Heat the milk to scalding, and stir into it the corn-starch until it has boiled ten minutes and is thick and smooth throughout. Add salt and butter, let the pudding stand in the farina-kettle in which it has been boiled—the hot water around it—for three minutes before turning it into a deep open dish. Eat with butter and sugar, or with powdered sugar and cream, with nutmeg grated over it....
20 minute read
Coffee.
Coffee.
A French coffee-pot is a convenience on Monday. If you have one, you know how to use it. If not, put a quart of boiling water into your coffee-pot; wet up a cupful of ground coffee with the white of an egg, adding the egg-shell, and a little cold water. Put this into the boiling hot water, and boil fast ten minutes. Then, add half a cup of cold water, and set it upon the hearth or table to “settle” for five minutes. Pour it off carefully into your metal or china coffee-pot or urn....
36 minute read
Scotch Broth.
Scotch Broth.
Crack the bones and mince the meat early in the day, if you dine near midday, and put on with the cold water. Soak the barley in lukewarm water, after washing it well, and when it has lain in the tepid bath for two hours, put it in the same over the fire to cook slowly, keeping it covered fully by adding hot water from the kettle. Wash, scrape and chop the vegetables; cover with cold water, and stew in a saucepan by themselves. When they are very soft, rub them through a colander; add the water
44 minute read
Rolled Beefsteaks.
Rolled Beefsteaks.
Take out the bones from the steak and throw them into the soup-pot. If your butcher has not already done so, beat the meat flat with the broad side of a hatchet, and cover it with a force-meat made of bread-crumbs, minced pork, and half an onion. Moisten this slightly with water, and season to taste. Roll each steak up, closely enclosing the stuffing; bind with twine into two compact bundles and lay in a dripping-pan. Dash a cupful of boiling water over each, cover with an inverted pan, and bake
48 minute read
Cabbage Salad.
Cabbage Salad.
Heat milk and vinegar in separate vessels. To the boiling vinegar add butter, sugar, and seasoning, lastly the chopped cabbage. Heat to scalding, but do not let it boil. Stir the beaten eggs into the hot milk. Cook one minute together after they begin to boil. Turn the hot cabbage into a bowl; pour the custard over it; toss up and about with a wooden or silver fork, until all the ingredients are well mixed. Cover and set in a very cold place for some hours. This is a very delightful salad, quite
27 minute read
Browned Potatoes.
Browned Potatoes.
Boil large potatoes with their skins on; peel them, and, when you uncover your beef for browning, lay the potatoes in the dripping-pan about the meat. Dredge and baste them as well as the beef. If not quite brown when the meat is ready, leave them in the gravy for awhile, before thickening the latter. Drain in a hot colander, and arrange neatly around the steaks in the dish....
19 minute read
Baked Beans.
Baked Beans.
Soak dried beans all night in soft water, exchanging this in the morning for lukewarm, and this, two hours later, for still warmer. Let them lie an hour in this, before putting them on to boil in cold water. When they are soft, drain and turn them into a bake-dish. Season with pepper and salt, with a liberal spoonful of butter. Add enough boiling water to prevent them from scorching and bake, covered, until they smoke and bubble. Remove the cover, and brown. Serve in the bake-dish....
24 minute read
Apple and Tapioca Pudding.
Apple and Tapioca Pudding.
Arrange the apples in a deep dish; add a cup of cold water; cover, and steam in a moderate oven until tender all through, turning them once or twice. Turn off half the liquid and pour the tapioca, which should have been soaked in a warm place, over the apples, when you have filled the hollows left by the cores with sugar and put a clove in each. The tapioca should be slightly salted. Bake one hour, or until the tapioca is clear and crusted on top. Serve in pudding-dish....
26 minute read
Hard Sauce.
Hard Sauce.
To two cups of powdered sugar add half a cup of butter, slightly warmed, so that the two can be worked up together. When they are well mixed, beat in half a teaspoonful of nutmeg and the juice of a lemon. Whip smooth and light, mound neatly upon a butter-plate, and set in the cold to harden....
26 minute read
Split Pea Soup.
Split Pea Soup.
Soak the peas all night in soft water, changing it in the morning for warm—not hot. Throw this off after an hour and cover the peas with four quarts of cold water. Boil in this—adding the meat, cut small, the bones well cracked and the celery—four hours. Always boil soups slowly. The neglect of this rule leaves in the kettle a mass of toughened meat and an ocean of dish-water. When you are ready to take up your soup, strain in a colander, picking out and casting aside bits of bones and shreds of
54 minute read
Halibut Steaks—Fried.
Halibut Steaks—Fried.
Wash and wipe the steaks. Roll each in flour, and fry upon a buttered griddle, turning carefully with a spatula, or cake-turner, when the lower side is done. They should be of a nice brown, and tender throughout. Remove to a hot dish and garnish with sliced lemon; in carving, see that a bit of the lemon goes to each person, as many prefer it to any other sauce for fish. Send around potatoes with the steak. Worcestershire is a good store-sauce for fish and game. Anchovy is pre-eminently a fish sa
27 minute read
Leg of Mutton—Boiled.
Leg of Mutton—Boiled.
Do not have the mutton too fat or too large. Cut off the shank, which the butcher will have nicked for you, leaving about two inches beyond the ham. Wash and wipe carefully and boil in hot water, with a little salt, until a fork will readily pierce the thickest part. About ten or twelve minutes to the pound is a good rule in boiling fresh meat. Serve with caper sauce. Since you intend to use the liquor in which the meat is boiled for to-morrow’s soup, do not oversalt it. But sprinkle, instead, s
34 minute read
Caper Sauce.
Caper Sauce.
Heat the liquor to boiling, and skim before stirring in the flour, which must be perfectly free from lumps, and rubbed smooth in cold water. Stir until the sauce thickens evenly. It is best to cook all sauces in a vessel set within a larger one of hot water. When it has boiled about a minute, add the butter gradually, stirring each bit in well before putting in more. Salt, and drop in the capers. Let it just boil, and turn into a sauce-boat....
23 minute read
Spinach.
Spinach.
Pull the spinach from the stalks, leaf by leaf; wash carefully, and leave in cold water one hour. Boil in hot water fifteen minutes. Drain very dry in a colander; chop extremely fine in a wooden bowl, then return to the saucepan with a tablespoonful of butter, a little salt, and a teaspoonful of white sugar. As it heats beat it up with a wooden spoon until it is a soft paste. Let it bubble up once, and dish. Lay a hard-boiled egg or two, cut in thin slices, upon the surface. Few vegetables are m
30 minute read
Stewed Potatoes.
Stewed Potatoes.
Pare and cut into large dice some good potatoes. Lay in cold water half an hour. Stew in cold water, a little salted. There should be enough water to cover them well. When they are tender and begin to crumble at the edges, drain off half the water, and pour in as much milk. When they are again scalding hot, stir in a lump of butter the size of an egg (for a large dish) rolled in flour, salt, pepper and chopped parsley to taste. Boil up once and serve in a covered dish....
26 minute read
Cottage Pudding.
Cottage Pudding.
Rub the butter well into the sugar; add beaten yolks; the milk, salt, then whipped whites and yolks alternately. Bake in a buttered mould. When you can bring out the testing-straw clean from the middle of the loaf, turn it out upon a dish. Cut in slices while hot, as it is wanted. One who has never tried it can hardly believe that the result of a receipt which may be tried fearlessly by a novice in cookery, could be the really elegant pudding just described. It is also as economical as toothsome
26 minute read
Vermicelli Soup.
Vermicelli Soup.
Take off all the fat from the broth in which your mutton was cooked yesterday, and boil it down slowly to two-thirds of the original quantity. Stew to pieces, in another vessel, a stalk of celery, one small onion, a carrot, and a bunch of sweet herbs—all cut up fine. A ham-bone, if you have it, or a couple of slices of lean ham, will be an improvement to the broth. Strain the soup; rub the vegetables through a fine colander with the water in which they were boiled; return to the fire with a doub
42 minute read
Scalloped Oysters.
Scalloped Oysters.
Butter a baking-dish and cover the bottom pretty thickly with pounded cracker. Wet with oyster liquor and a few spoonfuls of cream. Next, lay oysters, one deep, closely over these. Pepper and salt, and stick a bit of butter upon each. Another layer of crumbs, wet as before; more oysters, and proceed in like order until your dish is full, making the top layer of crumbs with butter dotted over it. Set in the oven, invert a plate or tin pan over the dish, and bake until the juice bubbles up to the
36 minute read
Mince of Mutton with Potato Frill.
Mince of Mutton with Potato Frill.
Heat the sauce to a boil, add the seasoning and the onion, chopped very fine; then, the meat. Draw the saucepan to the side of the range, and let it stand, closely covered, in boiling water for ten minutes. Set again over the fire and bring to boiling point. Add the eggs and milk and set back at the side for five minutes, still covered. The mince should never really boil after the meat goes in....
23 minute read
Potato Frill.
Potato Frill.
Boil and mash some potatoes; working in a little milk and butter, but not so much as to make the paste very soft. Season with salt, and, while still hot, knead in a beaten egg. Shape this paste into a fence, on the inside round of a shallow dish; fluting it regularly with the round handle of a knife. Set for one minute in a hot oven, but not long enough to cause the fence to crack. Glaze quickly with butter, and pour the meat carefully within the wall. The mince should not be so thin as to wash
31 minute read
Baked Tomatoes.
Baked Tomatoes.
Drain off two-thirds of the liquor from the tomatoes; salt it and set aside for another day’s soup. One has no excuse for waste whose “stock-pot” is always near at hand. Little comes amiss to it. Cover the bottom of a bake-dish with crumbs; lay the tomatoes evenly upon this bed; season with pepper, salt, sugar, and parsley, with bits of butter here and there. Strew bread-crumbs over all, a thicker layer than at the bottom; put tiny pieces of butter upon this, and bake, covered, about thirty-five
31 minute read
Tipsy Trifle.
Tipsy Trifle.
Make a custard of the milk, sugar, the yolks of the eggs and the whites of two . Put in the latter ingredients when the milk almost boils, and stir until it begins to thicken. Flavor when cold. Put a layer of sliced cake in the bottom of a glass bowl. Wet with the wine and a few spoonfuls of custard, and when it is quite soaked, put on more cake. Proceed in this manner until the cake and wine are used up, when pour on, a little at a time, the remainder of the custard; holding down the cake with
43 minute read
Apples and Nuts.
Apples and Nuts.
Polish the apples, and crack the nuts, unless you have plenty of nut-crackers. Give a knife to each apple-plate, and teach the children to pare them neatly for themselves, instead of “munching” like rabbits at family dinners, and being awkwardly ill at ease when “company” is present. Silver or ivory knives are better for fruit than steel....
26 minute read
Soupe Maigre.
Soupe Maigre.
Clean, scrape, and mince the vegetables, and put on to cook in cold water, enough to cover them well. When they are scalding hot, drain, and cover them with three pints of boiling water. Stew slowly in this until they are reduced to pulp. Rub through a colander, season, and heat again to boiling. Stir in the bread-crumbs; then the butter, very gradually. Have the milk ready, heated in another vessel, and pour into the soup-kettle at this juncture. Let the soup get very hot, but not boil. Set upo
49 minute read
Boiled Cod.
Boiled Cod.
Lay the fish in cold water, a little salt, for half an hour. Wipe dry, and sew up in a linen cloth, coarse and clean, fitted to the shape of the piece of cod. Have but one fold over each part. Lay in the fish-kettle, cover with boiling water, salted at discretion. Allow nearly an hour for a piece weighing four pounds....
17 minute read
Sauce.
Sauce.
To one gill of boiling water allow as much milk; stir into this, while boiling, two tablespoonfuls of butter, added gradually, a tablespoonful of flour wet up with cold water, and, as it thickens, the chopped yolk of a boiled egg and one raw egg, beaten light. Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of a lemon, and set, covered, in boiling water, but not over the fire, for five minutes, stirring occasionally. Pour part of the sauce over the f
28 minute read
Roast Duck.
Roast Duck.
Clean the duck very carefully, rinsing it out with a little soda and water, and afterwards with fresh water. Lay in cold, salted water for an hour. Wipe dry, inside and out, and stuff with a dressing of bread-crumbs, seasoned with pepper and salt, a very little powdered sage and a “suspicion” of minced onion. Sew up; dash a cup of boiling water over them, as they lie in the dripping-pan, and roast, covered, for the first half-hour. Remove the cover, and baste freely—three times with butter and w
33 minute read
Bread Sauce.
Bread Sauce.
Skim the fat well from the gravy left in the dripping-pan; have ready a handful of bread-crumbs (stale), wet up with hot water. Thicken the gravy with these when it has come to a boil; season with pepper, salt, and a pinch of mace. Boil all together once and serve....
14 minute read
Rice Croquettes.
Rice Croquettes.
Work rice, butter, egg, etc., into an adhesive paste, beating each ingredient thoroughly into the mixture. Flour your hands and make the rice into oval balls. Dip each in beaten egg, then in flour, or cracker-dust, and fry in boiling lard, a few at a time, turning each with great care. When the croquettes are of a fine yellow-brown, take out with a wire spoon and lay within a heated colander to drain off every drop of fat. Serve hot, with sprigs of parsley laid about them, in an uncovered dish..
25 minute read
Stewed Celery.
Stewed Celery.
Cut the celery into inch lengths; cover with cold water and stew until tender. Turn off the water and supply its place with enough milk to cover the celery. When this begins to boil stir in a good lump of butter rolled in flour; pepper and salt to taste, and stew gently five minutes. You will like this vegetable thus prepared. Eat, if you like, with a little lemon-juice or vinegar....
20 minute read
Apple Pie.
Apple Pie.
Chop the lard into the dry flour. Wet with ice-water into stiff paste, touching as little as may be with your hands. Roll out very thin, always from you. Stick bits of butter all over the sheet; roll up tightly as you would a sheet of paper. Beat flat with your rolling-pin, roll out again, and again baste with butter. Repeat the operations of rolling up, rolling out, and basting until your butter is used up. Set the roll of pastry in a cold, dry place for at least one hour. All night would not b
1 minute read
Macaroni Soup.
Macaroni Soup.
Fry the meat until half done, in a very little dripping. Take it out and fry the onions and bones in the same gravy. Put all into a soup-kettle with the herbs, and cover with 4 quarts of water (cold). Bring to a slow boil, and, at the end of four hours, strain into a great bowl to cool, in order that the fat may rise and be taken off. Meanwhile, make ready your macaroni by breaking it into short bits, covering well with boiling water, a little salted, and stewing slowly twenty minutes, or until
46 minute read
Ham and Eggs.
Ham and Eggs.
Cut your slices of ham of a uniform size and shape, cutting off the rind. Fry quickly in their own fat. Remove from the pan with a wire spoon so soon as they are done, and arrange upon a hot dish, setting this within the open oven, or upon a pot of boiling water to keep warm. Drop the eggs, as you break them, into the hot fat left in the frying-pan. Do not put so many in as to crowd one another. Each egg should preserve its individuality. Cook about three minutes, without turning. Take up with a
34 minute read
Salmi of Duck.
Salmi of Duck.
From the cold ducks left after yesterday’s dinner cut all the meat in as neat slices as you can, leaving the joints of legs and wings whole. Take off the skin; break the carcass into pieces, and put these, with the stuffing, into a saucepan with a fried onion, some sweet herbs, pepper, salt, and a pinch of allspice. Cover with cold water and stew gently, after it reaches the boil, for one hour. Cool, that the fat may rise and be taken off. Strain the gravy when you have skimmed it; return to the
56 minute read
Fried Parsnips.
Fried Parsnips.
Boil, until tender, in hot water slightly salted; let them get almost cold, scrape off the skin, and cut in thick, long slices. Dredge with flour and fry in hot dripping, turning as they brown. Drain very dry in a hot colander; pepper and salt and serve....
13 minute read
Stewed Salsify.
Stewed Salsify.
Scrape the roots, dropping each into cold water as you do this, that they may not change color. Cut in pieces an inch long; cover with hot water and stew until tender. Drain off two-thirds of the water and add enough milk to cover the salsify. Stew ten minutes in this; put in a good lump of butter rolled thickly in flour. Pepper and salt. Boil up for one minute....
19 minute read
Sweet Potatoes—in Jackets.
Sweet Potatoes—in Jackets.
Parboil in their skins when you have washed them, selecting such as are of like size. Then put in a moderate oven and bake until soft all through. You can ascertain this by pinching the largest. Wipe off and serve in their skins....
12 minute read
Rosie’s Rice Custard.
Rosie’s Rice Custard.
Boil the rice, drain, and stir, while hot, into the milk. Beat the eggs well; rub butter and sugar to a cream with lemon-peel and a little salt, and stir into the warm milk. Mix well and bake in a buttered dish in a brisk oven. Eat warm or cold. We like it better warm, with a little cream poured over it when served in saucers....
30 minute read
Soupe au Julienne.
Soupe au Julienne.
Prepare the stock on Saturday. Put meat and bones into a pot with a close cover, pour on the water, and set it where it will heat very slowly. Boil, also very slowly, six hours, at the back of the range. Should the water sink fast in the pot, replenish from the boiling tea-kettle. At the end of six hours, turn the soup, meat, bones and all, into an earthenware vessel; pepper and salt it and set on the cellar floor, covered, until next day. Take off, then, the cake of excellent dripping from the
1 minute read
Roast Turkey.
Roast Turkey.
Rinse out the turkey well with soda and water; then with salt, lastly with fair water. Stuff with a dressing made of bread-crumbs, wet up with butter and water and seasoned to your taste. Stuff the craw and tie up the neck. Fill the body and sew up the vent. I need hardly say that these strings are to be clipped and removed after the fowl is roasted. Tie the legs to the lower part of the body that they may not “sprawl,” as the sinews shrink. Put into the dripping-pan, pour a teacupful of boiling
59 minute read
Cranberry Sauce.
Cranberry Sauce.
Wash and pick over the cranberries; put on to cook in a tin or porcelain vessel, allowing a teacupful of water to each quart. Stew slowly, stirring often until they are as thick as marmalade. Take from the fire in little over an hour, if they have cooked steadily, sweeten plentifully with white sugar, and strain through coarse tarlatan, or mosquito-net, into a mould wet with cold water. Do this on Saturday. On Sunday, turn out into a glass dish....
22 minute read
Mashed Potatoes—Browned.
Mashed Potatoes—Browned.
Having mashed them in the usual manner, mound them smoothly upon a shallow earthenware dish and set them in a quick oven, glazing them with butter as they color. They should be of a light brown. Slip the mound from a coarser to a finer platter by the help of your cake-turner. It is still better if you have one of the pretty “enamelled” bake-dishes lined with porcelain, with silver stands for the table. They are invaluable for puddings, scallops, etc....
22 minute read
Stewed Corn.
Stewed Corn.
Stew one quart of canned corn in its own liquor, setting the vessel containing it in an outer, of hot water. Should the corn be exceptionally dry, add a little cold water. When tender, pour in enough milk to cover the corn, bring to a boil, and put in a tablespoonful of butter rolled in flour, and salt to taste. Stew gently, stirring well, three or four minutes, and turn into a deep dish. Keep the vessel containing the corn closely covered while it is cooking. The steam facilitates the process a
27 minute read
Celery
Celery
Is the usual accompaniment of roast turkey. Prepare by selecting the blanched stalks, scraping off the rust, cutting off all but the youngest and tenderest tops, and laying these in cold water to crisp until wanted for the table. Garnish your turkey with alternate light and dark green sprigs of celery....
14 minute read
Tropical Snow.
Tropical Snow.
Peel and cut the oranges into small pieces by dividing each lobe crosswise into thirds. Extract the seeds and put a layer of the fruit in the bottom of a glass dish. Pour a little wine upon it, and strew with powdered sugar. The cocoanut must have been prepared by removing the rind and throwing it into cold water for some time before grating it. Over the layer of oranges spread one of cocoanut; cut the bananas into very thin, round slices, and lay these, one deep, upon the cocoanut. Repeat the o
52 minute read
Next Day’s Soup.
Next Day’s Soup.
Julienne soup, like most other soups the base of which is meat, is better when warmed over the second day. Set it over the fire where it will heat, not too quickly, almost to a boil. It will not “put back” the business of the day twenty minutes, and be a welcome addition to your dinner....
17 minute read
Turkey Scallop.
Turkey Scallop.
Cut the meat from yesterday’s turkey. Crack the carcass to pieces, and put, with bits of skin, fat, and gristle, into a saucepan; cover with cold water, and set on to stew slowly into gravy. Chop the meat very fine; strew the bottom of a greased bake-dish with crumbs, and cover this with a thick stratum of minced turkey, stuffing, and tiny bits of butter. Pepper and salt, and put on more crumbs, then meat, and so on. Stale bread is better for this scallop than cracker-dust. Having used up all yo
1 minute read
Panned Oysters.
Panned Oysters.
A four-course dinner is hardly in order in most households on Monday. You can, if you like, and have an efficient table-waiter, bring on oysters, as usual, between soup and meat. But there will be no violation of the “unities of the drama” of a family dinner, if you send around your oysters, scallop, and vegetables together. Have ready some “patty pans”—the more nearly upright the sides the better. Cut stale bread in rounds to fit the bottoms of these. Toast, and lay a piece in each. Wet with oy
56 minute read
Roast Potatoes.
Roast Potatoes.
Choose large, fair potatoes, wash and wipe, and bake until soft to the grasp. Three-quarters of an hour should suffice. Take out, before the oysters go in; wipe off dust and ashes, and serve in a heated napkin. This will keep them hot a long time, yet prevent them from “sweating.”...
14 minute read
Tomato Sauce.
Tomato Sauce.
Open a can of tomatoes at least one hour before it is to be used, and empty into an earthenware basin, that no close or metallic taste may linger about them. Cook in tin or porcelain. Stew half an hour, gently; add salt, pepper, a teaspoonful of sugar, and three of butter, a handful of dry bread-crumbs—or, if you have any stewed corn left from yesterday, use that instead of bread. Cook ten minutes longer, and turn out....
21 minute read
Floating Island.
Floating Island.
Heat the milk to scalding, but not boiling. Beat the yolks, stir into them the sugar, and pour upon them, gradually and mixing well, a cupful of the hot milk. Return to the saucepan and boil until it begins to thicken. You can do this while breakfast is cooking, before the Moloch clothes-boiler goes on. When cool, flavor and pour into a glass dish. Heap upon the top a méringue of the whites whipped until you can cut it, into which you have beaten the jelly, a teaspoonful at a time....
26 minute read
Tea.
Tea.
“A comfortable cup of tea” never comes amiss to a fagged housewife, be it served at breakfast, luncheon, or dinner. The best way to insure its goodness—that is, that it be strong, hot and fresh—is to have your own tea-urn or kettle on the table, with a spirit-lamp burning under it. Scald the tea-pot, put in the tea; cover with boiling water; put a “cosey” or a thick napkin about it, and let it stand five minutes before filling with more boiling water. Wait a minute longer and pour out....
35 minute read
Mutton Soup with Tapioca.
Mutton Soup with Tapioca.
Put on the meat, cut in small pieces, with the bones, in two quarts of cold water. Heat very slowly, and when it boils pour in two quarts of hot water from the kettle. Chop the vegetables; cover with cold water. So soon as they begin to simmer, throw off the first water, replenishing with hot, and stew until they are boiled to pieces. The meat should cook steadily, never fast, five hours, keeping the pot-lid on. Strain into a great bowl; let it cool to throw the fat to the surface; skim and retu
52 minute read
Salmon Pudding.
Salmon Pudding.
Mince the fish, draining off the liquor for the sauce. Rub in the butter until thoroughly incorporated. Work in the crumbs, the seasoning, at last the beaten eggs. Put into a buttered pudding-mould, set in a dripping-pan full of hot water. Cover the mould, and steam in the oven, keeping the water in the pan at a fast boil, filling up as it evaporates, for one hour. Set it in cold water one minute when you have taken it from the oven. This will make it shrink from the sides and turn out easily up
27 minute read
Sauce for the above.
Sauce for the above.
Put the egg into the thickened milk when you have stirred in the butter and liquor; take from the fire, season, and let it stand in hot water three minutes, covered. Lastly, put in the lemon-juice and turn out immediately. Pour it all over and about the pudding. Cut the latter into slices when helping it out....
16 minute read
Beefsteak.
Beefsteak.
First of all, let me recommend the plan of broiling a steak under, instead of over the grate. I have found so many and manifest advantages in the former method that I have had a gridiron made to fit beneath my range. Wipe the steak dry, and broil upon a buttered gridiron, turning frequently, whenever it begins to drip. When done, which should be in twelve minutes, if your fire is clear and strong, lay upon a hot dish—a chafing-dish is best—season with pepper and salt (not until then), and butter
34 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
Parboil a dozen potatoes at breakfast-time, and set aside, when you have peeled them, as they should get perfectly cold. When you are ready to cook them, heat some butter, or good dripping, in a frying-pan; fry in it one small onion, chopped fine, until it begins to change color—say about one minute. Then put in the potatoes, cut into dice, not too thick or broad. Stir well and cook five minutes, taking care the potatoes do not break to pieces. They must not brown. Put in some minced parsley jus
30 minute read
Macaroni with Cheese.
Macaroni with Cheese.
Cook half a pound of pipe macaroni, broken into inch lengths, in boiling water until tender. Drain this off, and substitute a cupful of cold milk. When the macaroni has again come to a boil, season with pepper and salt and stir in a great spoonful of butter; lastly, two tablespoonfuls of dry, grated cheese. Turn into a deep dish, strew more cheese thickly over it, and it is ready for use....
20 minute read
Susie’s Bread Pudding.
Susie’s Bread Pudding.
Rub butter and sugar together. Beat the yolks of the four eggs and the white of one very light; mix the butter and sugar with these. Soak the crumbs in the milk, and beat in with the other ingredients, hard and fast. Add the lemon last. Bake in a buttered dish. When nearly done and fully “set,” even in the middle, spread with a méringue made of the reserved whites, beaten stiff with a little sugar. It is good eaten warm—not really hot—or cold, especially if a little cream be poured over each sau
36 minute read
Bean Soup.
Bean Soup.
Soak a quart of dried beans all night in soft water. Throw this off next morning, and cover the beans for two hours in water a little more than lukewarm. Put over the fire with five quarts of cold water, and one pound of salt pork. A bone of veal or beef may be added, if you have it. Boil slowly for at least four hours; shred into it a small onion, four stalks of celery, pepper—the pork may salt it sufficiently—simmer half an hour longer, rub through a colander until only husks and fibres remain
30 minute read
Fillet of Veal—Stuffed.
Fillet of Veal—Stuffed.
Make ready a force-meat of bread-crumbs, chopped thyme and parsley; pepper, salt, and a pinch of nutmeg; a little dripping for shortening; moisten with warm water and bind with a raw egg. If your butcher has not “put up” the fillet, remove the bone, pin the meat into a round with skewers; then bind firmly with a strip of muslin passed two or three times about it. Fill the cavity left by the bone with dressing, and thrust the same between the folds of the meat, besides making cuts with a sharp kn
39 minute read
Baked Corn.
Baked Corn.
To one can of corn allow a pint of milk (more if the corn be dry), three eggs, two tablespoonfuls of melted butter, one of white sugar, pepper and salt to taste. Beat the eggs very light, rub butter and sugar together and stir in hard; next, the corn and seasoning; finally, the milk. Beat hard, and bake in a buttered dish for half an hour, covered. Then brown by lifting the top. Send up in the bake-dish....
21 minute read
Potato Cakes.
Potato Cakes.
Boil and mash the potatoes, working in salt and butter and an egg or two—beaten light. Let them get cold; make into cakes of size and shape to suit yourself; roll in raw egg, then in flour, or cracker-dust, and fry quickly in hot dripping. Take each up as soon as it is done, and drain with a wire spoon, before laying upon a hot dish....
18 minute read
Canned String-Beans.
Canned String-Beans.
Cook in their own liquor half an hour, or until very tender. First, however, cut them into neat lengths. The comeliness of the dish depends upon this. When almost done, stir in a tablespoonful of butter, with salt and pepper. Simmer ten minutes longer, and serve by draining off the liquid and heaping the beans upon a hot dish, with a bit of butter on the top. If the can does not contain liquor enough to cover the beans, add a little cold water in cooking them....
24 minute read
Baked Apple Dumplings.
Baked Apple Dumplings.
Chop the shortening into the flour when you have sifted and salted the latter. Wet up with milk and roll out quickly in a sheet less than half an inch thick. Cut into squares; lay in the centre of each a tart, juicy apple, pared and cored. Bring the corners of the square together and pinch to join them neatly. Lay in a baking-pan, the joined edges downward, and bake to a fine brown. When done, brush over with butter and shut the oven door for a minute more to glaze them. Sift powdered sugar over
32 minute read
Brandy Sauce.
Brandy Sauce.
Warm the butter slightly, work in the sugar until they form a rich cream, when add brandy and spice. Beat hard; shape by putting into a mould made very wet with cold water, and set in a cool place to harden. Should it not turn out readily by shaking gently, dip for a second in hot water....
27 minute read
Veal and Sago Soup.
Veal and Sago Soup.
Cut the meat into bits; put on with the water and boil very slowly, with the pot-lid laid on loosely, four hours, until the meat is in rags. Strain through coarse net, or a wire soup-strainer (which you ought to possess), season with pepper and salt, and return to the kettle when you have scalded it out. Meanwhile, the sago should have been washed and soaked in lukewarm water, for an hour. Stir it into the broth and let them simmer, stirring often, half an hour. Heat the milk scalding hot in ano
49 minute read
Jugged Rabbit.
Jugged Rabbit.
Joint the rabbit, and lay for an hour in salted water. Wipe dry and fry in the dripping, with the onion, until brown. Put in the bottom of a tin pail, or farina-kettle, a layer of salt pork cut into strips; upon this one of rabbit. Sprinkle with pepper and a little salt. Scatter fried onion over the rabbit and proceed in this order until your meat is used up. Pour in the gravy; cover the vessel, and set it in another of cold water. Bring gradually to a boil and stew steadily one hour, or until t
40 minute read
Scalloped Potatoes.
Scalloped Potatoes.
Work butter, milk, and salt into the hot mashed potatoes. Put a layer in the bottom of a pudding-dish well greased; cover this with thin slices of egg; salt and pepper; another stratum of potato, and so on, until the dish is full. Strew bread-crumbs thickly over the uppermost layer of potatoes. Stick bits of butter over this and bake, covered, until hot throughout; then brown quickly. Send up in the pudding-dish. A simple and nice side-dish....
21 minute read
Minced Celery with Egg Dressing.
Minced Celery with Egg Dressing.
Scrape and wash the celery and cut into half-inch lengths, having first crisped it in cold water. Rub the yolks of two hard-boiled eggs to a paste with a tablespoonful of oil; add salt, pepper, a little powdered sugar, vinegar to make the mixture liquid, and pour over the celery. Serve in a salad-bowl and eat at once, lest the celery should toughen in the vinegar....
19 minute read
Macaroni and Almond Pudding.
Macaroni and Almond Pudding.
Simmer the macaroni half an hour in a pint of the milk. When tender, but not broken, put in butter and salt. Take the saucepan from the fire and turn out the contents to cool while you make a custard of the rest of the milk, the eggs and sugar. Add the latter to the scalding milk, but do not boil the custard. Chop the almonds when you have blanched them, i. e. , taken off the skins with boiling water. As you chop, put in a few drops of rose-water from time to time, to prevent oiling. When the ma
53 minute read
Fish Chowder.
Fish Chowder.
Cover the bottom of your soup-kettle with the fish; pepper and salt; strew with sliced onion, and this with the split crackers, buttered sides down. Follow this order until your ingredients are all in the pot, and cover them with cold water. Stew gently for an hour, keeping the water at the original level by replenishing from the tea-kettle. By this time the fish should be thoroughly done, if it has cooked steadily. Take it up with a perforated skimmer, and cover in the tureen to keep hot, while
50 minute read
Fricasseed Chicken—White.
Fricasseed Chicken—White.
Joint the fowls neatly, and cut the back, neck, and breast apart from each other, the latter into two pieces. Lay them in salt water for half an hour. Put them into a pot with enough cold water to cover them, and the pork cut into thin strips. Cover and heat very slowly. Stew constantly, but never fast, for one hour after it comes to a boil, or until the chickens are tender. The time will depend upon their age. If they are tough, put them on early and cook all the more slowly. Add now the onion,
47 minute read
Potatoes à l’Italienne.
Potatoes à l’Italienne.
Instead of mashing the potatoes with a beetle or spoon, whip them up light with a silver fork. When they are fine and mealy, beat in a few spoonfuls of milk, a tablespoonful of butter, the yolks of two eggs, pepper and salt. Whip into a creamy heap before adding, with a few dexterous strokes, the stiffly-frothed whites. Pile roughly up on a buttered pie-dish; brown quickly in the oven, and transfer, with the help of a cake-turner, to a flat dish. Make a rather too abundant dish, according to thi
29 minute read
Cheese Fondu.
Cheese Fondu.
Soak the crumbs in the milk; beat in the eggs, the butter, seasoning—lastly, the cheese. Pour into a neat pudding-dish, strew dry bread-crumbs over the top, and bake in a quick oven until delicately browned. Serve in the pudding-dish, and at once, as it falls in cooling. Very good!...
14 minute read
Chocolate.
Chocolate.
Rub the chocolate smooth in a little cold water, and stir into the hot. Boil twenty minutes; put in the milk, and boil five minutes more, stirring often. Sweeten at pleasure, while boiling, or in the cups. Send around with the warm gingerbread and some slices of mild cheese. You will not regret not having prepared a more pretentious dessert....
27 minute read
Clear Gravy Soup.
Clear Gravy Soup.
Cut the meat into dice and slice the onions. Fry the latter brown in some good dripping. Take them out, and fry the meat in the same fat, turning often, until it has a thick brown coat. Put it, drained from the fat, into the soup-kettle, with two quarts of cold water, and set where it will come to a boil in about an hour. The bones should also be fried, and put into the pot with the meat. When these fairly boil, skim, add three quarts of cold water, and stew gently four hours. If you dine early,
1 minute read
Oyster Salad.
Oyster Salad.
Drain the liquor from the oysters and cut them up. Add the minced celery. Prepare the seasoning, putting in the vinegar last, and pour the mixture over the celery and oysters. Toss up well with a silver fork. Do this just before dinner, as the salad will be injured by lying long in the dressing....
15 minute read
Calf’s Liver à la Mode.
Calf’s Liver à la Mode.
Wash the liver thoroughly, and soak half an hour in salted water. Wipe, make incisions about an inch apart, and lard with strips of pork, projecting slightly on each side. Fry the onions and herbs in the dripping. Take them out, put in the liver, and fry both sides to a light brown. Turn all into a saucepan, with the vinegar and water to cover the liver—barely. Cover closely, and stew gently an hour and a half. Lay the liver on a hot dish, strain the gravy, return to the fire, thicken with a tab
38 minute read
Salsify Fritters.
Salsify Fritters.
Scrape and grate the roots, and stir into a batter made of the beaten eggs, the milk, and flour. Grate the salsify directly into this, that it may not blacken by exposure to the air. Salt, and drop a spoonful into the boiling fat to see if it is of the right consistency. As fast as you fry the fritters, throw into a hot colander to drain. One great spoonful of batter should make a fritter....
21 minute read
Potatoes à la Duchesse.
Potatoes à la Duchesse.
Cut the remnants of yesterday’s potatoes à l’Italienne into rounds with a cake-cutter, dipped in cold water. Set like biscuits, but not so near as to touch one another, in a greased pan, and bake quickly, brushing top and sides with beaten egg when they begin to brown. Serve upon a heated napkin folded flat, on a platter....
17 minute read
Corn-Meal Fruit Pudding.
Corn-Meal Fruit Pudding.
Scald a pint of milk and wet up the meal with it, stirring well. While it is cooling, add the flour, wet into batter with a pint of cold milk. Heat the remaining pint, and when scalding, add sugar and eggs. Beat this gradually, hard and long, into the cooled paste. When well mixed, put in butter, spice, and the fruit dredged with flour. Beat fast and deep for two minutes. Bake in a buttered dish, in a tolerably brisk oven. Cover with paper as it browns. It ought to be done in three-quarters of a
41 minute read
Roast Beef, with Yorkshire Pudding.
Roast Beef, with Yorkshire Pudding.
Have your meat ready for roasting on Saturday, always. Roast upon a grating or several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding....
18 minute read
Yorkshire Pudding.
Yorkshire Pudding.
Use less flour if the batter grows too stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping-pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serving, cut the pudding into squares and lay about the meat in the dish. It is very
27 minute read
Macaroni al Napolitano.
Macaroni al Napolitano.
Wash the sweetbreads; lay in salted water fifteen minutes, and stew with the onion, in a pint of cold water, a little salt, until done, as may be seen by cutting into the thickest part. Wash the macaroni when you have broken it into small bits, and cook gently until tender, but not to breaking, in the hot broth from which you have taken the sweetbreads and strained the onion. Stew in a farina-kettle or tin saucepan set in hot water. Chop the sweetbreads; stir the butter into the macaroni, which
36 minute read
Potatoes au Naturel
Potatoes au Naturel
Are, with all their high-sounding name, only the homely vegetables boiled in their skins. Put on in cold water, bring to a slow boil, and increase the heat until a fork will pierce the largest. Throw in salt; turn off every drop of the water; set back on the range, without the cover, for two minutes to dry, peel, and send to table in a napkin....
19 minute read
French Beans, Sauté.
French Beans, Sauté.
Open a can of French or “string” beans; cut into inch lengths and boil in the can liquor, adding a little cold water, if needed, for twenty minutes. Drain, return to the saucepan with two tablespoonfuls of butter and a little salt and pepper. Toss constantly with a fork until they are hissing hot, but not until they scorch. Serve in a hot vegetable dish....
18 minute read
Narcissus Blanc-mange.
Narcissus Blanc-mange.
Heat the milk to scalding; stir in gelatine and sugar. When these are dissolved, take out a cupful and pour, by degrees, over the beaten yolks. Return to the saucepan and stir together over the fire for two minutes after the boiling point is reached. Take from the range, flavor with rose-water, and pour into a mould with a cylinder in the centre, previously wet with cold water. Next day, turn out upon a dish with a broad bottom, and fill the hollow in the middle with the cream, whipped light wit
51 minute read
Variety Soup.
Variety Soup.
Chop a quarter of a small cabbage, a turnip, and some sweet herbs; cover with cold water, and heat to boiling. Throw off the first water, and add a quart more of cold. Put in the roast-beef bones, after you have cut off the meat, with a slice or two, or bone, of ham. Stew all two hours at the back of the range. Half an hour before dinner, warm up what was left from Sunday’s soup. Strain the hot liquor in which your cabbage, etc., have boiled, into this. Pick out bits of bones and meat from the c
42 minute read
Beef Pudding.
Beef Pudding.
Cut the meat from yesterday’s roast into neat pieces; lay them in the bottom of a buttered pudding-dish, season well, and pour a few spoonfuls of cold gravy over them, letting it soak into the meat while you prepare a batter according to the above directions, taking care not to get it too stiff. Pour over the meat and bake in a quick oven. Eat hot....
18 minute read
Canned Peas.
Canned Peas.
Open a can of peas an hour before cooking them, that there may be no musty, airless taste about them, and turn into a bowl. When ready for them put on in a farina-kettle—or one saucepan within another—of hot water. If dry, add cold water to cover them, and stew about twenty-five minutes. Drain, stir in a generous lump of butter; pepper and salt....
18 minute read
Apple Méringue.
Apple Méringue.
Butter a neat pudding-dish, and nearly fill it with apple sauce. Cover and leave in the oven until it is smoking hot. Draw to the oven door and spread with a méringue made of the whites of three eggs, whipped stiff with a little powdered sugar. (Your pudding will be much nicer, by the way, if you have beaten the yolks into the stewed apple before putting it into the dish.) Shut the oven door long enough to brown the méringue very lightly. Eat nearly or quite cold, with sugar and cream. Send arou
39 minute read
Celery Soup.
Celery Soup.
Cut the veal up small, crack the bones, and put on in cold water. Boil slowly four hours, replenishing with boiling water should the broth sink to less than two-thirds of the original quantity. Strain, pressing all the strength out of the meat. Cut the celery into bits, and stew in the broth, with the minced onions, until so soft that you can rub through a colander. Strain a second time, and return the soup, with the pulped celery, to the fire. Season, and thicken with the corn-starch wet up in
35 minute read
Veal Cutlets and Ham.
Veal Cutlets and Ham.
Divide each cutlet into pieces about two inches wide by three inches long, and cut the ham into slices of corresponding size. Dip in the egg, then roll in the bread-crumbs, and fry—the ham first, afterwards the veal, until nicely browned on both sides. Sprinkle salt upon the veal cutlets. Arrange upon the dish in alternate slices of veal and ham, overlapping one another. Anoint the ham with butter mixed with a little mustard; the veal with butter melted up with a spoonful of tart jelly....
24 minute read
Cauliflower with Cream Sauce.
Cauliflower with Cream Sauce.
Boil your cauliflower, when you have washed and trimmed it, and tied it up in coarse net or tarletan. Cook in boiling water slightly salted, keeping the stalk end uppermost. Prepare, in another saucepan, the dressing, by adding to a cup of scalding milk a tablespoonful of corn-starch wet up with cold water, two tablespoonfuls of butter, pepper and salt at discretion. Drain the cauliflower, remove the net, put into a deep dish, the flower up, and drench with the boiling sauce....
23 minute read
Stewed Potatoes.
Stewed Potatoes.
Cut into slices, cook until tender, but not to breaking, in hot water. Turn half of this off and replace by as much milk, in which some slices of onion have been boiled and strained out. Add pepper and salt, a good lump of butter rolled in flour, and some chopped parsley. Simmer three minutes, and turn into a vegetable dish....
17 minute read
Jam Pudding.
Jam Pudding.
Spread slices of stale bread with butter, then with jam. Fit them closely into a buttered pudding-dish until it is two-thirds full. Make a custard by adding the beaten eggs and sugar to the scalding milk, but do not let them boil. Lay a heavy saucer upon the bread and butter to prevent floating, and moisten gradually with the hot custard. Let all soak for fifteen minutes before the dish goes into the oven. When it is hot throughout, take off the saucer, that the pudding may brown equally. Eat co
25 minute read
Sheep’s-head Soup.
Sheep’s-head Soup.
Get your butcher to clean a sheep’s head with the skin on, as he would a calf’s head for soup. Let him also split it in half that you may get at the brains. Take them out, with the tongue, and set aside. Break the bone of the head, wash it well in several waters, and soak for half an hour in salted water. Cover it with fresh water, and heat gradually to a boil. Drain off the water, and thus remove any peculiar odor from the wool or other causes, and add four quarts of cold water, with two turnip
1 minute read
Roast Hare.
Roast Hare.
Have the hare skinned and well cleaned. Cooks are often careless about the latter duty. Stuff, as you would a fowl, with a force-meat of bread-crumbs, chopped fat pork, a little sweet marjoram, onion, pepper, and salt, just moistened with hot water. Sew up the hare with fine cotton; tie the legs close to the body in a kneeling position. The English cook it with the head on, but we take it off as more seemly in our eyes. Lay in the dripping-pan, back uppermost; pour two cups of boiling water over
57 minute read
Macaroni and Ham.
Macaroni and Ham.
Break the macaroni into inch lengths, and stew ten minutes in boiling water. Meanwhile, cut two slices of corned (not smoked) ham into dice, wash well and put on to boil in a cup of cold water. Drain the macaroni, and when the ham has cooked for ten minutes after coming to a boil, pour it, with the liquor, over the macaroni. Season with pepper, simmer in a closed farina-kettle for fifteen minutes; add a little chopped parsley, cover, and let it stand a minute more, and serve in a deep dish. The
30 minute read
Stuffed Potatoes.
Stuffed Potatoes.
Wash and wipe large, fair potatoes, and bake soft. Cut a round piece from the top of each, and carefully preserve it. Scrape out the inside with a spoon without breaking the skin, and set aside the empty cases with the covers. Mash the potato which you have taken out, smoothly, working into it butter, a raw egg, a little cream, pepper, and salt. When soft, heat in a saucepan set over the fire in boiling water. Stir until smoking hot, fill the skins with the mixture, put on the caps, set in the o
29 minute read
Turnips.
Turnips.
Boil, sliced or quartered, until soft all through; drain well and mash in a colander with a wooden spoon or beetle, very quickly, lest they should cool. Cold turnips are detestable. Work in a little salt and a good lump of butter; serve in a hot dish, smoothly rounded on top, with a pat of pepper here and there....
16 minute read
Fig Pudding.
Fig Pudding.
Soak the crumbs in the milk. Add the eggs, beaten light, with the sugar, salt, suet, and figs. Beat three minutes, put in a buttered mould with a tight top; set in boiling water with a weight on the cover, to prevent the mould from upsetting, and boil three hours. Eat hot, with hard sauce, or butter and powdered sugar, mixed with nutmeg. It is very good....
30 minute read
Veal and Rice Broth.
Veal and Rice Broth.
Put on the veal and bones, with the onion and celery minced, in four quarts of cold water. Boil gently after it begins to bubble, four hours, keeping the pot-lid on. Soak the rice in lukewarm water, enough to cover it well—adding warmer as it swells—for one hour. Cook in the same water, never touching with a spoon, but shaking up from the bottom, now and then. Strain and press the soup into a bowl; cool to throw up the fat for the skimmer, and return to the pot. Salt and pepper; boil up and skim
37 minute read
Mutton à la Jardinière.
Mutton à la Jardinière.
Fry the mutton (whole) in a large frying-pan, until it is lightly browned on both sides. Put into a deep, broad saucepan with all the vegetables (also whole) except the tomatoes; cover with cold water, and stew, closely covered, for an hour after they begin to boil. Take out the vegetables, and set aside; add boiling water to the meat, if it is not covered, and simmer steadily, never fast, two hours longer. The meat should be tender throughout, even the fibres. Turn off all the gravy, except abo
1 minute read
Pork and Beans.
Pork and Beans.
Soak a quart of dried beans overnight in soft water. Change this for more and warmer in the morning, and, two hours later, put them on to boil in cold. When they are soft, drain well, put into a deep dish; and sink in the middle a pound of salt pork (the “middling” is best), leaving only the top visible. The pork should have been previously parboiled. Bake to a fine brown. It is well to score the pork in long furrows to mark the slices, before baking....
24 minute read
Minced Pudding.
Minced Pudding.
Cut the crust from the bread and slice evenly. Butter a shallow pudding-dish, and line it with the slices, fitted neatly together, and well buttered. Spread thickly with a mixture of the ingredients just enumerated, to wit: apples, raisins, suet, and almonds, sweetened with sugar, and spiced with nutmeg. They should form a paste and adhere to the bread. Make a custard by scalding and sweetening the milk, then pouring gradually over the eggs. Soak the bread, etc., with this by pouring it on, a fe
32 minute read
Purée of Peas.
Purée of Peas.
Put all on to cook together, except the tomatoes and butter. The vegetables must be chopped fine. Stew steadily and gently three hours. Rub to a purée through a sieve, and put in the tomatoes, freed of bits of skin and cores, and cut into bits. Season, and return to the fire to stew for twenty minutes longer, closely covered. Stir in the butter—divided into teaspoonfuls, each rolled in flour. Boil up and serve. Dice of fried bread should be put into the tureen....
23 minute read
Fried Bass.
Fried Bass.
Clean, wipe dry, inside and out, dredge with flour, and season with salt. Fry in hot butter, beef-dripping, or sweet lard. Half butter, half lard is a good mixture for frying fish. The moment the fish are done to a good brown, take them from the fat and drain in a hot colander. Garnish with parsley....
15 minute read
Roast Chicken.
Roast Chicken.
Wash well in three waters, adding a little soda to the second. Stuff with a mixture of bread-crumbs, butter, pepper, and salt. Fill the crops and bodies of the fowls; sew them up with strong, not coarse thread, and tie up the necks. Pour a cupful of boiling water over the pair, and roast an hour—or more, if they are large. Baste three times with butter and water, four or five times with their own gravy. Stew the giblets, necks, and feet in water, enough to cover them well. When you take up the f
40 minute read
Stewed Celery.
Stewed Celery.
Select the best blanched stalks, and lay aside in cold water. Stew three or four stalks of the coarser parts, minced, with a small onion, a few sprigs of parsley, also chopped, and a bone of ham, or other meat. Stew for an hour in enough water to cover them; strain, pressing hard. Cut the choicer celery into pieces two inches long; pour over them the “stock” from the strainer, season with pepper, and, if needed, salt. Stew until very tender. Stir in a good tablespoonful of butter, and a little c
28 minute read
Fried Salsify.
Fried Salsify.
Scrape and lay in cold water ten minutes. Boil tender, drain, and when cold, mash with a wooden spoon, picking out the fibrous parts. Wet to a paste with milk, work in a little butter, and an egg and a half for each cupful of salsify. Beat the eggs very light. Season to taste, make into round, flat cakes, dredge with flour, and fry to a light brown. Drain off the fat, and serve hot....
21 minute read
Margherita Lemon Custard.
Margherita Lemon Custard.
Beat the whites of two eggs and the yolks of five very light; add the sugar and pour over these the milk, scalding hot. Lastly, put in the grated peel, pour into a buttered pudding-dish, and set in a pan of hot water. Put both into the oven, and bake the custard until it is well “set.” Then spread with a méringue made of the reserved whites beaten stiff with a little powdered sugar. Shut the oven door, and cook the méringue until slightly tinged with yellow-brown. Eat cold....
36 minute read
English Soup.
English Soup.
Put the beef, cut into strips, the “carcasses” of the chickens broken to pieces, and three quarts of cold water, into a large soup-pot, and heat gradually. When it boils, skim well, and add the fried onion and other vegetables, cut fine, and three quarts more of cold water. Stew, with the pot-lid on, five hours, after it again boils, giving it no attention save to see that it never boils fast, and that the liquid has not diminished to less than three-quarters of the original quantity. Strain at
1 minute read
Mutton Chops—Broiled.
Mutton Chops—Broiled.
Next to beef, good mutton, properly cooked, deserves the most prominent place among the meats upon your weekly bill of fare. It is digestible, nutritious, and, as a rule, popular. I therefore offer no apology for the regular and frequent appearance of these two standard articles of diet upon these pages. They may well be named the two staves of healthful existence—for civilized humanity, at least. Trim your mutton chops, if your butcher has neglected to do it, leaving a naked end of bone as a “h
49 minute read
Browned Potato.
Browned Potato.
Mash your potatoes with milk, butter, and salt; heap as irregularly as possible in a vegetable dish, and hold a red-hot shovel close to them. They will brown more quickly if you glaze them with butter so soon as a crust is formed by the hot shovel, then heat it again and repeat the browning....
15 minute read
Stewed Tomatoes.
Stewed Tomatoes.
To one can of tomatoes allow a saltspoonful of salt, half as much pepper, a teaspoonful of sugar, and a great tablespoonful of butter. Drain off half the liquor, season thus, and stew fast for twenty minutes, in a vessel set within another filled with water on the hard boil. This receipt was given to me by a notable housewife. It is worth trying for her sake—and variety’s....
19 minute read
Orange Fritters.
Orange Fritters.
Take the peel and thick white skin from the oranges. Slice, and take out the seeds. Make a batter of the ingredients given above, taking care not to get it too thin. Dip each slice in this dexterously and fry in boiling lard. Drain in a hot colander, and eat with the sauce given below....
15 minute read
Beehive Sauce.
Beehive Sauce.
Make hard sauce in the usual way by creaming the butter and sugar. Before beating in the lemon-juice and nutmeg, set aside three tablespoonfuls to be colored. Having added lemon and spice to the larger quantity, color the less by whipping in currant jelly or cranberry syrup, until it is of a rich pink. Shape the white sauce into a conical mound. Roll a sheet of note paper into a long, narrow funnel, tie a string about it to keep it in shape, and fill with colored sauce. Squeeze it gently through
36 minute read
Coffee
Coffee
Is believed by some to aid digestion, and, since fritters are not generally classed among very wholesome dainties, it may be as well to give John and John’s wife— not the children—a cup of the fragrant elixir as a possible preventive against an attack of dyspepsia. It always lends grace even to a homely dinner....
27 minute read
German Sago Soup.
German Sago Soup.
Soak half a cup of German sago in enough water to cover it entirely for two hours. Heat yesterday’s soup to boiling, with a little of the reserved “stock,” should the supply be too small; stir in the sago with a little salt, until dissolved, and serve....
13 minute read
Boiled Turkey and Oyster Sauce.
Boiled Turkey and Oyster Sauce.
Chop about fifteen oysters and work up with them bread-crumbs, a spoonful of butter, with pepper and salt. Stuff the turkey as for roasting; sew it up, neatly, in a thin cloth fitted to every part, having dredged the cloth well inside with flour. Boil slowly, especially at first, allowing fifteen minutes to a pound. The water should be lukewarm when the turkey goes in. Salt and save the liquor in which the fowl was boiled....
22 minute read
Oyster Sauce.
Oyster Sauce.
Drain the liquor from the oysters before you cut them up. Boil the liquor two minutes, and add the milk. When this is scalding hot, strain and return to the saucepan. Wet the flour with cold water and stir into the sauce. As it thickens, put in the butter, then pepper and salt, with a very little parsley. The juice of a half a lemon is a pleasant flavoring. Stir it in after taking the sauce from the fire. Before this, and so soon as the flour is well incorporated with the other ingredients, add
36 minute read
Savory Rice Pudding.
Savory Rice Pudding.
Wash the rice thoroughly; clean the giblets; soak them an hour in salted water, cut each into several pieces, and put on to stew with the pork and rice in nearly a quart of cold water. Cook slowly until the giblets are tender and the rice soft. The grains should be kept as whole as possible, so do not use a spoon in stirring, but shake up the saucepan, which should be set in another of boiling water. The rice should, by this time, be nearly dry. Take out the giblets and chop fine. Pour on the ri
50 minute read
Potatoes au Maître d’Hôtel.
Potatoes au Maître d’Hôtel.
Slice cold boiled potatoes a quarter of an inch thick, and put into a saucepan containing enough milk, already heated, to cover them—barely. When all are smoking hot, add a tablespoonful or more of butter, pepper, salt, and minced parsley. Add a teaspoonful of flour wet in cold water; heat quickly to a boil; put in the juice of half a lemon; pour into a deep dish without further cooking....
20 minute read
Mince Pie.
Mince Pie.
A receipt for mince-meat will be found in the proper order in the menu for next December. I take it for granted that, like the wise woman you are, you have laid up in the store-room enough from your Christmas supply to last for some weeks to come. If not, let me advise you to get a box of “ Atmore’s Celebrated Mince-Meat ,” and fill your pastry-crusts, instead of repeating so soon the tedious operation so lately performed. It comes in neat, wooden cans, and is really good . If you like, you can
1 minute read
Combination Soup.
Combination Soup.
Put the remains of yesterday’s soup and of the stock reserved on Saturday together, and heat almost to boiling. Split and toast crisp half a dozen Boston crackers; butter while hot, set in the oven until the butter has soaked in, when put on more. Lay in the bottom of your soup-tureen, wet with a little boiling milk, and when they have soaked this up, pour on the soup....
19 minute read
Mince of Fowl.
Mince of Fowl.
Set what was left of yesterday’s oyster-sauce over the fire to heat, thinning, if necessary, with a little milk. Or, if you have no sauce, substitute a cupful of drawn butter, made from the liquor in which the turkey was boiled on Sunday, reserving the rest for another day’s soup. Cut the meat closely from the bones of the turkey (saving these, also). Set aside the white flesh for a nice little dish of salad. Cut the rest, freed from skin and gristle, into pieces of nearly uniform length, not mo
48 minute read
Turkey Salad.
Turkey Salad.
The white meat of the turkey cut up in small pieces. An equal quantity of blanched celery, also cut into lengths. Salt slightly, and when dinner is nearly ready pour over them a dressing made of the yolks of three hard-boiled eggs rubbed to a powder with a teaspoonful of sugar, half as much salt, pepper and made mustard, when worked into a paste with two tablespoonfuls of oil, and six of vinegar. Toss up the salad well with a silver fork, and garnish with white of egg cut into rings....
25 minute read
Brussels Sprouts.
Brussels Sprouts.
Wash carefully, cut off the lower part of the stems, and lay in cold water, slightly salted, for half an hour. Cook quickly, in boiling water, with a very little salt, for fifteen minutes, or until tender. Drain thoroughly, heap neatly upon a dish, and put a few spoonfuls of melted butter, peppered to taste, upon them. Eat hot....
16 minute read
Sweet Macaroni.
Sweet Macaroni.
Break the macaroni into short pieces, put into a farina-kettle, cover with the milk, put on the lid of the kettle, and cook with boiling water in the outer vessel, until the milk is soaked up and the macaroni looks clear, but has not begun to break. Add the butter, sugar, and flavoring, and, if you have it, a few spoonfuls of cream. If you have not, thicken a little milk slightly with corn-starch, and use instead. Cover, and set in the boiling water for ten minutes longer. Serve in a deep dish,
28 minute read
Chocolate.
Chocolate.
To one pint of boiling water allow six tablespoonfuls of grated chocolate wet up to a paste in cold water. Boil twenty minutes, put in one pint of milk and boil ten minutes more. Stir often. It saves time, if you know the tastes of those who are to drink it, if you sweeten it in the saucepan....
27 minute read
Mother’s Soup.
Mother’s Soup.
Put on bones, ham (chopped), and the vegetables, cut up with the sweet herbs, but not the corn, in a soup-kettle; cover well with the liquor in which the turkey was cooked, and boil slowly, untouched, two hours. Take out the bones, and strain the soup, rubbing the vegetables through the strainer, into a bowl. Return this to the fire and with it the corn and turkey dressing. Bring to a gentle boil and keep it steady, for fully half an hour. Season, and simmer a quarter of an hour longer. The corn
27 minute read
Beefsteak with Onions.
Beefsteak with Onions.
While your steak is broiling, watched by some one else, fry three or four sliced onions in a pan with some beef dripping or butter. Stir and shake them until they begin to brown. Dish your steak, salt and pepper, and lay the onions on top. Cover, and let all stand where they will keep hot, for five minutes. Do not help onions to any one unless you are sure that he likes them. There is no dish so good for keeping a steak hot, yet juicy, as a hot-water chafing-dish. No household can afford to be w
29 minute read
Sweet and Irish Potatoes—Chopped.
Sweet and Irish Potatoes—Chopped.
Chop cold boiled Irish potatoes and mix with them the cold sweet ones left from Monday—in equal parts, if convenient—or, if you have but two or three, make them do. There is philosophy, and religion, too, sometimes, in “making things do.” Heating a little butter in a saucepan, stir in the potatoes when it begins to “fizzle.” Shake and toss them up with a wooden fork until they are very hot; season with pepper and salt, and dish....
22 minute read
Corn and Tomatoes Stewed.
Corn and Tomatoes Stewed.
To a can of tomatoes add the half can of corn left from your soup. Stew together half an hour, with a little minced onion; then pepper and salt to taste, and stir in a great spoonful of butter with a very little sugar. Simmer ten minutes before turning out....
15 minute read
Crème du Thé, Café et Chocolat.
Crème du Thé, Café et Chocolat.
Soak the gelatine for an hour in a cup of cold water. Heat the milk to boiling and add the gelatine. So soon as this is dissolved, put in the sugar, stir until melted, and take the saucepan from the fire. Strain through thin muslin and divide into three parts. Into the largest stir the chocolate, rubbed smooth in cold water; into another the tea, and into a third equal to the second, the coffee. Return that containing the chocolate to the farina-kettle, and heat scalding hot, stirring all the wh
1 minute read
Lexington Soup.
Lexington Soup.
Mince the meat and vegetables and crack the bones. The peas should have been soaked overnight in soft water, the rice washed and picked over. Put all together in your soup-kettle, pour in the water and stew gently, covered, five hours. Should the water waste too much, put in more from the tea-kettle. At the end of this time, strain, rubbing the vegetables through a colander. Return to the fire, season, and boil slowly ten minutes, skimming carefully. Put sliced lemon, from which the yellow rind
28 minute read
Boiled Chickens and Macaroni.
Boiled Chickens and Macaroni.
Clean, wash, and stuff your chickens as for roasting; sew each up in a piece of new tarlatan, fitted snugly to the shape. Boil, putting them down in pretty hot, but not scalding water, allowing twelve minutes to the number of pounds in one of the pair, and that the larger. About half an hour before they are to be served take out a large cupful of the liquor from the pot and put into a saucepan. Season it, and boil for five minutes with a small chopped onion. Strain, and when again hot, drop in a
51 minute read
Whipped Potatoes.
Whipped Potatoes.
Instead of mashing the potatoes in the ordinary way, whip with a fork until light and dry. Then whip in a little melted butter and some milk with salt to taste, beating up fast until you have a creamy compound, almost like a méringue . Pile as lightly and irregularly as you can upon a hot dish....
16 minute read
Jam Roley-Poley.
Jam Roley-Poley.
Rub lard and butter into the flour, with a little salt, and wet with cold milk into a soft paste. Roll out into a pretty thick crust—say about a quarter of an inch—and trim into an oblong sheet. Spread this generously with jam, leaving a margin at each end. Roll up closely, the fruit inside. Pinch the open ends together, and baste neatly in a floured bag fitted to the roll, but not so tightly as to interfere with the swelling of the pudding. Boil an hour and a half in hot water that, from first
34 minute read
Wine Sauce.
Wine Sauce.
Cream the butter and sugar, adding the boiling water, a little at a time, until you have used the half cupful. Put on in a saucepan, and stir in the corn-starch wet up with cold milk. When it has thickened, put in the lemon-peel and nutmeg. Simmer one minute, add the wine, put on the lid of the saucepan and set in hot water to keep warm until wanted....
19 minute read
White Soup.
White Soup.
Cover the broken chicken and veal bones, the minced veal, parsley, and onion with the cold water and chicken liquor and simmer three hours, until the three quarts are reduced to two. Strain the liquor; put back into the pot; salt and pepper; boil gently and skim for ten minutes before adding the milk and boiled farina. Simmer another ten minutes; take out a cupful and pour over the beaten egg. Mix well, and put with the soup; let all stand covered, off the fire, two minutes, and serve....
24 minute read
Langue de Bœuf, or Beef’s Tongue.
Langue de Bœuf, or Beef’s Tongue.
Get your butcher to save you a fresh, large beef’s tongue, the finest he can get. Soak, in cold water, a little salt, six hours—overnight, if you choose—changing the water before you go to bed. Wipe it, trim and scrape it, and plunging into boiling water, keep it at a slow boil for an hour and a half. Take it up, pepper and salt; brush over with beaten egg and coat thickly with bread-crumbs; lay in your dripping-pan and bake, basting often with butter melted in a little water. Half an hour in a
32 minute read
Sauce Piquante.
Sauce Piquante.
Brown the butter by shaking it over a clear fire in a saucepan. Heat the cupful of liquor to a boil, skim and season it with salt and pepper. Skim again before stirring in the flour wet up with cold water. As it thickens, put in the butter, herbs, mustard, and vinegar. Boil up, pour half over the tongue, the rest into a sauce-boat....
18 minute read
Fried Brains and Green Peas.
Fried Brains and Green Peas.
Open a can of green peas an hour before cooking them, and turn into a bowl. If there is not liquor in the can to cover them, add a little water, slightly salted, and cook over twenty minutes after they boil. Drain, pepper and salt; stir in a lump of butter nearly as large as an egg, and put into a vegetable dish, the fried brains arranged along the base of the mound. Wash a calf’s brains in several waters; scald in boiling, then lay in ice-cold water, for half an hour. Wipe, and beat them into a
39 minute read
Hominy Croquettes.
Hominy Croquettes.
Work the butter into the hominy until the latter is smooth; then the eggs, salt and sugar. Beat hard with a wooden spoon to get out lumps and mix well. Make into oval balls with floured hands. Roll each in flour, and fry in sweet dripping or lard, putting in a few at a time and turning over with care as they brown. Drain in a hot colander....
19 minute read
Cold Slaw.
Cold Slaw.
Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put into a glass bowl....
17 minute read
Brown Betty.
Brown Betty.
Put a layer of chopped apple in the bottom of a buttered pudding-dish. Sprinkle well with sugar, stick bits of butter here and there and add a pinch or two of nutmeg. Cover with bread-crumbs, then more apple. In this order of alternation fill the dish, spreading the surface with bread-crumbs. Cover, steam nearly an hour in a moderate oven; then brown quickly. For sauce, mix a teaspoonful of cinnamon with a cup of powdered sugar. Butter the hot “Betty” as you fill each saucer, and strew with this
37 minute read
Potato Soup.
Potato Soup.
Parboil the potatoes; then slice and put them into the soup-pot with the tomatoes, the onions, minced, and the celery and herbs chopped small. Pour on three quarts of water, and stew for one hour, or until the vegetables can be rubbed easily through the colander. Strain, return to the pot, drop in the sugar, pepper and salt judiciously, boil up and skim. Stir in the butter, and simmer, covered, for ten minutes. Have dice of fried bread in the tureen, upon which pour the soup....
24 minute read
Fried Oysters.
Fried Oysters.
Select for this the finest oysters. Drain, and wipe them by spreading them upon a cloth, laying another over them, and pressing lightly. Roll each in beaten egg, then in cracker-crumbs with which have been mixed a little salt and less pepper, and fry in a mixture of equal parts of lard and butter. Drain each in a wire spoon, and eat them hot, with bread and butter....
19 minute read
Roast Mutton.
Roast Mutton.
Wash the meat well and wipe with a clean cloth. Put into the dripping-pan, pour a cup of boiling water over it, and roast, basting often, for a while, with salt and water, afterwards with its own gravy. Allow twelve minutes to each pound of meat, and keep the fire at a steady, moderate heat. Should it brown too fast, cover with a sheet of paper. Take up the meat, put it on a hot dish; thicken the gravy with browned flour, having first taken off all the fat you can—season with pepper and salt, bo
30 minute read
Spinach à la Crème.
Spinach à la Crème.
Pick over and wash the spinach, and cut the leaves from the stalks. Boil in hot water, a little salted, about twenty minutes. Drain, put into a wooden tray, or upon a board; chop very fine, and rub through a colander. Put into a saucepan; stir until it begins to smoke throughout. Add then two tablespoonfuls of butter for a good-sized dish, a teaspoonful of white sugar, three tablespoonfuls of milk, salt and pepper to liking. Beat , as it heats, with a silver fork or wire spoon. Some put in a lit
35 minute read
Potatoes Stewed Whole.
Potatoes Stewed Whole.
Pare the potatoes and boil in water which was cold when they went in. When they are done, as is proved by piercing the largest with a fork, turn off the water, and cover them barely with milk already heated. Stew in this five minutes; take the potatoes out, and put into a covered deep dish. Add to the milk in the saucepan a good lump of butter, rolled in flour, some chopped parsley, pepper and salt. Boil up once. Crack each potato as it lies in the dish, by pressing with the back of a spoon; pou
32 minute read
French Tapioca Custard.
French Tapioca Custard.
Soak the tapioca in the water five hours. Heat the milk to scalding; add the tapioca, the water in which it was soaked, and the salt. Stir to boiling, and pour gradually upon the yolks and sugar, which should have been beaten together. Boil again, stirring constantly, about five minutes, or until it begins to thicken well. Turn into a bowl and stir gently into the custard the frothed whites and the flavoring. Eat cold....
31 minute read
Old Hare Soup.
Old Hare Soup.
Clean the hare carefully and cut to pieces, cracking all the bones. Put into the soup-kettle with the mutton bones, the bacon, onion, and parsley. Pour on three quarts of cold water; put on the lid tightly, and stew four hours very slowly. By this time the meat should be in shreds. Strain it, return to the fire, season it, stew and skim five minutes. Slice three boiled eggs and put into the tureen and pour the soup over them....
22 minute read
Hot Pot.
Hot Pot.
Put into a deep bake-dish a layer of cold mutton left from your roast, freed from fat and skin and cut into strips two inches long by one wide. Overlay these with slices of parboiled potatoes, a little minced onion, an oyster or two chopped, some tiny bits of butter, with salt and pepper. Repeat this process until your meat is used up. The top layer should be potatoes. Add a cupful of gravy from Friday’s dinner (or elsewhere), cover very closely and bake one hour before lifting the lid. Peep in
32 minute read
Turnips with White Sauce.
Turnips with White Sauce.
Peel and quarter your turnips. Leave in cold water half an hour. Put on in hot water, and boil until tender. Drain and cover with a sauce prepared by heating a cup of milk, thickening it with a heaping teaspoonful of corn-starch, and stirring in a great spoonful of butter with pepper and salt to season it well. Put this, when you have added the turnips, into a vessel set within another of boiling water, and let them stand covered, without cooking, ten minutes before serving....
24 minute read
Boiled Rice au Genève.
Boiled Rice au Genève.
Pick over and wash the rice, and boil in a farina-kettle, with enough cold water, a little salted, to cover it an inch deep. Shake now and then as the rice swells. Take from your hare soup, when you have strained it, a cupful of the liquor and about half as much of the boiled shreds of meat. Chop these extremely fine, season with salt and pepper. Heat the cup of liquor to a boil, stir into it a scant tablespoonful of browned flour, then the chopped meat and a tablespoonful of butter, and stew ge
37 minute read
Cabinet Pudding.
Cabinet Pudding.
Cream the butter and sugar; add the beaten yolks; the milk and the flour alternately with the whites. Lastly, stir in the fruit, well dredged with flour; beat up thoroughly, pour into a buttered mould; put into a pot of boiling water and do not let it relax its boil for two hours and a half. Dip the mould into cold water for one moment before turning it out....
19 minute read
Clear Vermicelli Soup.
Clear Vermicelli Soup.
Cut the meat from the bones in thin shreds, and crack the bones to splinters. Mince the ham and herbs. Put into a soup-kettle, add the water, cover very tightly with a weight upon the lid, and stand where it will slowly boil, for five hours. Then turn into a jar, salt and pepper, and shut up while hot. Leave the jar all Saturday night upon the side of the range, where it will keep warm until morning. Pour into a bowl before breakfast and let it get cold. Take off the cake of fat two hours before
50 minute read
Stewed Ducks.
Stewed Ducks.
On Saturday, draw, wash, and stuff your ducks, adding a touch of onion and sage to the dressing. On Saturday, also, make a gravy of the giblets, cut small, an onion, sliced, with a pint of water. Stew, closely covered, for two hours; take off, season, and set away with the giblets in it still. Next day—on Sunday—lay the ducks in the dripping-pan, put in the gravy, adding water if there is not enough to half cover the fowls, at least. Invert another pan of the same size over them, and let them st
54 minute read
Fried Apples and Bacon.
Fried Apples and Bacon.
Pare, core, and slice round, some well-flavored pippins, or greenings. Cut into thin slices some streaked middling of excellent bacon, and fry in their own fat almost to crispness. Take out the meat and arrange it upon a hot chafing-dish, while you fry the apples in the fat left in the pan from the bacon. Drain and lay upon the slices of meat. This is a Southern dish, and not so homely as it would seem from the mere reading....
23 minute read
Potatoes à la Reine.
Potatoes à la Reine.
Mash as usual, beating up light with butter and milk, but not so soft as not to take any shape you like to give them. Make a rounded hillock, or a four-sided pyramid of them upon a flat dish. Brush this all over with beaten yolk of egg, set in the oven a few minutes to harden the coating, and send to table....
18 minute read
Potato Pie.
Potato Pie.
Cream the butter and sugar; add the yolks, the spice, and beat in the potato gradually until it is very light. At last, whip in the whites. Bake in open shells of paste. Eat cold. When making these pies on Saturday—forecasting Monday’s needs and superabundance of cares—prepare more pastry than you need for the two large pies which the above quantity of potato mixture will fill, and set aside a trim roll of raw crust to be rolled out in due time—we shall see to what end. I take it for granted (on
34 minute read
Blanche’s Soup.
Blanche’s Soup.
Strain out the vermicelli left in yesterday’s “stock.” Heat very hot, and add two cups of milk in which has been stirred a tablespoonful of rice-flour, or, if you cannot get that, corn-starch. Stir until it thickens; take out a cupful and pour it over two beaten eggs. Return to the soup, taste, and supply what seasoning is needed; lift from the fire and leave covered five minutes before pouring into the tureen....
20 minute read
Duck Paté.
Duck Paté.
Cut the meat from the bones of yesterday’s ducks, in season to make gravy. Do this by breaking the skeletons to pieces, and putting them, with the stuffing, into a saucepan, pouring in a quart of cold water, and letting it in two hours boil down to half as much, or even one-third. Boil slowly, with the lid slightly lifted after the boiling begins. Let this get cold; skim and season. In the bottom of a pudding-dish put some neat slices of duck; on this a layer of boiled egg sliced thin; then, a f
1 minute read
Sweet Potatoes, Boiled.
Sweet Potatoes, Boiled.
It is poor economy, in buying sweet or Irish potatoes, to get either very large or very small ones. So, in cooking, select those of uniform size. Put on in hot water; boil until a fork will go easily into the largest. Peel quickly and set in the oven for a few minutes to dry. Eat hot, with butter....
17 minute read
Succotash.
Succotash.
Cut the beans into inch lengths; put them into a saucepan with the corn, and cover with cold water. Stew half an hour, after they begin to cook, turn off most of the water and put in the milk—cold. When it is hot, stir in the butter, rolled in flour. Season, simmer for five minutes, and pour into a deep dish. This will make a large quantity of succotash for a small family, but what is not eaten will be nice warmed over for breakfast....
23 minute read
Cup Custards—Boiled.
Cup Custards—Boiled.
Heat the milk almost to boiling. Take out a cupful and add, slowly, to the beaten yolks and sugar, whipped up with three of the whites. Return to the fire and stir until it begins to thicken, but not until it curdles. Pour into a bowl and, when cold, flavor. Fill glass, or china cups with it. Whip the reserved whites to a méringue with a little powdered sugar, and heap a spoonful upon the top of each cup. Watch your opportunity for boiling the custard. I have often slipped into the kitchen and m
32 minute read
Family Soup.
Family Soup.
Put the cracked bones, the meat, and the chopped vegetables into the soup-pot, and cover with the water. The liver should lie in salted water one hour before it is sliced. Stew very slowly five hours. Then strain, rubbing hard; cool enough to bring the fat to the top. Take it off, season the soup, put over the fire, and when it boils stir in the rice, previously cooked soft in a little salted water. Simmer together half an hour, and pour out....
23 minute read
Rolled Beef.
Rolled Beef.
Get a fillet of beef—that is, the tenderloin of several steaks cut in one piece. It will not be cheap, but there will be no waste. Therefore, as one weighing four or five pounds will make a roast for one day, your dinner will not be really expensive. Roll it up round; pin tightly with skewers not to be removed, except by the carver, and roast with care, basting often that it may not dry up. Carve horizontally....
21 minute read
Browned Potatoes—Whole.
Browned Potatoes—Whole.
Peel and parboil some fine potatoes, and half an hour before your beef is taken up, lay them in the dripping-pan. Baste with the meat and turn several times. Drain off the grease when they are done to a fine brown, and lay about the meat in the dish when it goes to table....
15 minute read
Baked Tomatoes.
Baked Tomatoes.
Open a can of tomatoes, and turn into a bowl. After an hour, season them with a teaspoonful of sugar, half as much salt, a little pepper and a tablespoonful of butter cut into bits, each bit rolled in flour and all distributed evenly throughout the tomatoes. Cover with very dry bread-crumbs. Bake in a pudding-dish, covered, about thirty minutes, then brown on the upper grating of the oven....
19 minute read
Unity Pudding.
Unity Pudding.
Rub butter and sugar together; beat in the egg, and whip up very light. Then, milk and salt, finally the flour. Bake in a buttered mould, until a straw thrust into the thickest part comes out clean. Turn out upon a plate. Cut in slices and eat hot. If for this and other receipts which prescribe prepared flour, you cannot conveniently procure it, add one teaspoonful of soda and two of cream of tartar to each quart of flour. Sift all several times through a sieve. You can keep this for a week or t
27 minute read
Split Pea Soup.
Split Pea Soup.
Put soaked peas, pork, bones and vegetables over the fire, with the water, and boil slowly for three hours, until the liquid is reduced nearly one half. Strain through a colander, rubbing the peas into a tolerably thick purée into the vessel below. Season, simmer ten minutes over the fire, and pour over the lemon, sliced and pared and laid in the tureen....
18 minute read
Fricasseed Chicken—Brown.
Fricasseed Chicken—Brown.
Joint the chickens, cutting them with a sharp knife. Put, with the pork, into a pot with a quart of water, and stew until tender. Do not boil fast, especially at first . Strain off the liquor and cover the chickens while you prepare the gravy. Put it into a large frying-pan. There will not be too much after the chickens are taken out of it. Add to it the parsley and chopped onion, with seasoning. Boil up, thicken with browned flour; stir in the butter and cook rapidly, stirring often, ten minute
32 minute read
Ladies’ Cabbage.
Ladies’ Cabbage.
Boil the cabbage in two waters. When it is cold, chop fine, and mix with it the beaten eggs, butter, milk, pepper and salt to your liking. Beat up well and bake in a buttered pudding-dish until brown. Serve in the dish in which it was cooked, and eat hot....
14 minute read
Stewed Salsify.
Stewed Salsify.
Scrape and drop into cold water as fast as you clean them. Cut into inch lengths; cover with hot water and stew tender. Turn off the water; put in a cupful of cold milk. Stew in this ten minutes after the boil begins; add a lump of butter rolled thickly in flour; pepper and salt as you fancy. Boil up once and pour into a deep dish....
18 minute read
Soft Gingerbread.
Soft Gingerbread.
Cream butter, sugar, molasses, and spice; set the mixture on the range until lukewarm. Add the milk, then the beaten eggs, the soda, and at last the flour. Beat hard five minutes; put in the fruit dredged with flour; beat three minutes, and bake in small round tins. Eat warm all that is needed for dessert. The rest will keep well. This gingerbread is uncommonly fine....
19 minute read
Dundee Broth.
Dundee Broth.
Put on the meat, bones, and sweet herbs, to stew in four quarts of water. Do not disturb for four hours. Meanwhile, pare and cut the vegetables into dice, and boil until tender in just enough water to cover them. Drain this off and throw it away. Cover the vegetables with cold water, a little salt, and let them stand until you have strained the soup. This should be allowed to cool to throw up the fat. Skim it with care; put back over the fire. Salt and pepper, boil up, and skim again before putt
42 minute read
Baked Calf’s Head.
Baked Calf’s Head.
Take out the brains and set aside. Wash the head carefully. It should, of course, be cleaned with the skin on. Soak it in cold, salted water, one hour, then in hot water ten minutes. Boil in three quarts of cold water for about an hour after the water begins to bubble. Take it out, saving the liquor when you have salted it, as stock for to-morrow’s soup. Plunge the head into cold water for five minutes. Wipe carefully, put into your dripping-pan, brush it over with beaten egg, sprinkle with brea
42 minute read
French Beans and Fried Brains.
French Beans and Fried Brains.
Open a can of string-beans one hour at least before they are to be cooked. Cut into short pieces, cover with hot water, and stew thirty minutes, but not until they break. Drain well; stir into them two tablespoonfuls of melted butter, in which have been mixed salt, pepper, and a tablespoonful of lemon-juice. Heap within a deep dish, and garnish with the brains. Wash the brains and lay in cold salt and water for an hour, then boil ten minutes. Leave in very cold water until firm—say a quarter of
35 minute read
Potatoes in Cases.
Potatoes in Cases.
Roast large potatoes. Cut off a piece from the top of each, and lay it aside. Empty the insides carefully by the help of a small spoon—not tearing the skins. To this potato, when mashed, add butter, grated cheese, pepper and salt, as suits your taste. Bind the mixture with a beaten egg; heat in a saucepan, stirring to prevent scorching; refill the cases, fit on the top of each, and set in a hot oven three minutes before sending to table in a warm napkin....
24 minute read
Snowballs.
Snowballs.
Wash the rice in several waters, and boil in the milk (always in a farina-kettle), adding a little salt and five tablespoonfuls of sugar, with a pinch of nutmeg. Stew gently until the rice is soft and has soaked up the milk. Fill small cups with the rice, pressing it down firmly, and let it get cold. At dinner-time, turn it out upon a large flat dish, or pile within a glass bowl. Eat with sweetened cream....
21 minute read
Calf’s Feet Soup.
Calf’s Feet Soup.
In bespeaking your calf’s head from your butcher, ask also for four nice feet, already cleaned. (You can secure your sweetbreads at the same time.) Put on the feet in a quart of cold water. Cover closely and heat gradually to a very gentle boil. Keep this up until the feet begin to shrink from the bones—about two hours. Should the water fall perceptibly, fill up from the tea-kettle. Have ready the vegetables, herbs, and spice, the former cut up small. Put them into the liquor left from yesterday
54 minute read
Salt Mackerel, with Cream Sauce.
Salt Mackerel, with Cream Sauce.
Soak overnight in lukewarm water, changing this in the morning for ice-cold. Rub all the salt off, and wipe dry. Grease your gridiron with butter, and rub the fish on both sides with the same, melted. Then broil quickly over a clear fire, turning with a cake-turner so as not to break it. Lay upon a hot-water dish, and cover until the sauce is ready. Heat a small cup of milk to scalding. Stir into it a teaspoonful of corn-starch, wet up with a little water. When this thickens, add two tablespoonf
42 minute read
Larded Sweetbreads, Stewed.
Larded Sweetbreads, Stewed.
Parboil the sweetbreads for five minutes. The water should boil when they are dropped in. Take out and lay at once in ice-cold water. This makes them firm. Leave in this five minutes, wipe dry, and set aside to get cold. Then lard with the strips of pork, passing them quite through, so as to project on both sides. If you have no larding-needle, use a long-bladed penknife. Put them into a saucepan; cover with the gravy. If there is not enough, put in a few spoonfuls from the boiling soup. The gra
41 minute read
Stewed Celery.
Stewed Celery.
Stew the celery in a little salted hot water until quite tender. Drain off the water and put in the milk, cold. So soon as it boils, stir in the butter, rolled in flour, pepper, salt, and nutmeg. Add a few spoonfuls of the hot milk to the beaten eggs that they may not curdle in the saucepan; put with the celery and sauce over the fire; boil up once, and dish....
20 minute read
Omelette Soufflé.
Omelette Soufflé.
Whip the whites to a very stiff froth, thick enough to be cut with a knife. Beat the yolks smooth and long; add to these the sugar, whip up well, and flavor. Grease a neat pudding-dish abundantly with the tablespoonful of butter. The last thing before you take your seat at the table, do all this; stir whites and yolks together, and put into a steady, not too hot, oven. If you have a teachable cook, let her learn how to put the prepared ingredients together after dinner has gone in. The oven-door
51 minute read
Gravy and Sago Soup.
Gravy and Sago Soup.
Cut the beef into narrow strips, the onions into slices. Fry the latter brown in dripping, strain them out, and set aside. Return the dripping to the pan, and fry the meat until it is nicely browned, but not crisp. Lastly, fry the bones in the same fat. They should be broken up small. Put meat, bones, celery, spice, and onions into a pot with a quart of cold water; cover closely, and put where it will not boil under an hour, but will heat all the time. This is to draw out color and open the pore
50 minute read
Boiled Corned Beef.
Boiled Corned Beef.
Wash well, and put over the fire in hot water—plenty of it—and boil twenty minutes for each pound of meat. Turn three times while cooking. Drain dry, and serve with drawn butter in a boat. “Draw” the butter in liquor taken from the pot. Keep the rest of the liquor for the base of Sunday’s soup....
16 minute read
Mashed Turnips.
Mashed Turnips.
Pare, quarter, and lay in cold water half an hour. Put on in boiling water, and cook until tender. Drain, mash, and press to get out the water, work in pepper, salt, and a generous lump of butter. Do all this quickly not to cool the turnips, and pile smoothly in a hot, deep dish....
15 minute read
Cauliflower, with Sauce.
Cauliflower, with Sauce.
Pick off the leaves and cut the stem close. Do not cut the cauliflower unless very large. Lay in cold water for thirty minutes, tie in coarse bobbinet lace or mosquito net, and cook in boiling water, slightly salted, until tender. Lay the cauliflower, flower upward, within a hot dish, and pour the sauce over it....
16 minute read
Sauce for the above.
Sauce for the above.
Stir into a cup of boiling water a tablespoonful of flour, wet up with cold. When it has boiled two minutes, add two tablespoonfuls of butter, the white of an egg whipped stiff, pepper and salt, and the juice of a lemon. Boil one minute, and pour over the cauliflower....
15 minute read
Baked Macaroni.
Baked Macaroni.
Break half a pound of macaroni into pieces an inch long, and cook in boiling water, slightly salted, twenty minutes. Drain, and put a layer in the bottom of a greased bake-dish, upon this some grated cheese—Parmesan, if you can get it—and tiny bits of butter. Then more macaroni, and so on, filling the dish, with grated cheese on top. Wet with a little milk, and salt lightly. Bake, covered half an hour, then brown. Serve in the bake-dish....
22 minute read
Jelly Tartlets.
Jelly Tartlets.
Wash the butter in three waters, working it over well to get out the salt. Melt it in a tin cup set in boiling water, take the scum from the top, and let it get almost cold, when beat, little by little, into the whipped egg. Work these into the flour, adding just enough ice-water to make the paste soft enough to roll out. When you have rolled it into a thin sheet, spread all over with the lard, put on with a knife. Sprinkle lightly with flour, roll up, and flatten with three or four strokes of t
49 minute read
Mock Turtle Bean Soup.
Mock Turtle Bean Soup.
Soak the beans overnight. In the morning, pour on a quart of cold water, and set them where they will heat for an hour, without burning. Stir up often from the bottom. At the end of this time add the beef liquor (after taking off the fat), the onions, and celery. Cook gently three hours, until the beans are boiled to pieces. Strain, season, put back into the kettle, boil up, season with pepper, stir in the butter rolled in flour. Simmer five minutes, and pour upon the fried bread in the tureen.
30 minute read
Haunch of Venison.
Haunch of Venison.
Wash all over with lukewarm vinegar and water; then rub well with butter or lard to soften the skin. Cover the top and sides with foolscap paper, well greased, and coat it with a paste of flour and water, half an inch thick. Lay over this a large sheet of thin wrapping-paper, and over this another of stout foolscap. Tie all down in place by greased pack-thread. The papers should also be thoroughly greased. Thus much on Saturday—and set the venison in a very cold place. Next day, about three hour
1 minute read
Mashed Potatoes—Moulded.
Mashed Potatoes—Moulded.
Having mashed and seasoned them as usual, grease well the inside of a fluted pudding or cake mould, put in the potato, cover, and set for half an hour in a dripping-pan half full of boiling water, within a moderate oven. Then remove the lid, dip, for a moment, the mould in cold water, and turn the potato out upon a flat dish....
18 minute read
Lima Beans.
Lima Beans.
You can get them canned, but they are nearly, if not quite as good dried. In this case soak them overnight in soft water. Change this in the morning for fresh, and put them on to boil in hot water, a little salted. Cook slowly until soft. Do not boil so fast as to break the skins. Drain well, stir in a good piece of butter, a little pepper and salt, and eat very hot....
21 minute read
Wine Jelly with Whipped Cream.
Wine Jelly with Whipped Cream.
Put soaked gelatine, lemon, sugar, and flavoring extract together, and cover closely for half an hour. Pour on boiling water, stir and strain. Add the wine, strain again through a flannel bag, without squeezing, and leave in a mould wet with cold water, until just before the Sunday dinner. Whip a cup of rich cream to a thick froth in a syllabub-churn. The jelly should have been formed in an open mould—one with cylinder in the middle. Fill the hollow left by this with the whipped cream; or, if yo
29 minute read
Coffee and Macaroons
Coffee and Macaroons
Should be the final course. I make no apology for hot and good Sunday dinners. There is a vast deal of straining out infinitesimal gnats and swallowing gigantic camels upon this, as upon most other questions of conscience. We have neither time nor space for their discussion. I have simply tried to deal with the fact that most husbands, brothers, and fathers expect a better dinner on Sabbath, and enjoy it more, than upon other days, by showing, to the best of my ability, how they can be gratified
39 minute read
“Second Thoughts” Soup.
“Second Thoughts” Soup.
Heat Saturday’s soup to a boil; add two cups of milk, and when this heats, pour a little of it upon two beaten eggs. Return these to the soup, add whatever seasoning is necessary; simmer all together for one minute, and pour upon three or four tablespoonfuls of grated cheese placed in the bottom of the tureen. Stir up well, and it is ready....
18 minute read
Larded Venison.
Larded Venison.
Trim the remains of the roast haunch into a neat shape, and lard with strips of fat pork, making incisions to receive it with a thin, sharp-edged knife. Pour what gravy you have over it, or should there be none, use butter and water instead. Put into a dripping-pan, turn another over it and roast—or steam—for one hour. Meantime, make a gravy of the trimmings, bits of bone, etc., by covering them well with cold water, and adding half an onion, sliced. Stew until the gravy is reduced one-half. Str
50 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
Turn nearly all the juice off from a can of tomatoes. Salt and pepper this, by the way, and put aside in a cool place for some other day’s soup. Put a layer of bread-crumbs in the bottom of a buttered pie-dish; on them one of tomatoes; sprinkle with salt, pepper, and some bits of butter, also a little sugar. Another layer of crumbs, another of tomatoes—seasoned—then a top layer of very fine, dry crumbs. Bake covered until bubbling hot, and brown quickly....
23 minute read
Raspberry and Currant Jelly Tart.
Raspberry and Currant Jelly Tart.
Roll out the raw paste reserved for to-day from Saturday, and line two pie-dishes. Fill them nearly full of canned raspberries, sweetened to your liking. Spread a coating of currant jelly over the top, and cover with a lattice-work of pastry, cut with a jagging-iron. Watch your chance of putting them into the oven, as they are better when not hot. You will like them, I think....
28 minute read
Clam Soup.
Clam Soup.
Drain off the liquor from the clams and put it over the fire in a large farina-kettle, with a pint of water, the peppers, mace, celery, and salt. When it has boiled ten minutes, strain and put back into the kettle with the clams. Shut the lid down closely, and boil, fast, thirty minutes. Heat the milk in another vessel, stir into it the rice-flour, wet up with cold water, and the butter. Pour into the kettle with the clams, take at once from the fire, pour into the tureen, in the bottom of which
30 minute read
Ragoût of Veal.
Ragoût of Veal.
Crack the bones, when you have taken the meat off, and put them into a saucepan with the minced onion, celery, and herbs, with a quart of water. Stew slowly until the liquor has boiled down to a pint. Meanwhile, cut the veal into neat slices, and fry until they begin to brown, in some good dripping. Strain the gravy made from the bones and vegetables over this, and put all on to stew, adding the tomato-juice, pepper, and pork, the last cut up fine. Simmer, with the lid on, for two hours. Then ad
32 minute read
Rice and Cheese.
Rice and Cheese.
Boil a cup of rice in a quart of water, slightly salted, and when half-done add two tablespoonfuls of butter. By the time the rice is soft, the water should have been soaked up entirely, and each grain stand out whole in the mass. Never stir boiling rice, but shake up the saucepan instead. Stir into the rice, at this point, three tablespoonfuls of grated cheese, salt and pepper to taste. Toss up with a fork until the cheese is dissolved, and pour into a deep dish....
24 minute read
Celery Salad.
Celery Salad.
Cut up blanched stalks of celery into short pieces. Mix a dressing of one tablespoonful of oil to one teaspoonful of sugar, one of salt, half as much pepper, and four tablespoonfuls of vinegar with half a teaspoonful of made mustard. Heat the vinegar to scalding, and pour over a beaten egg, a little at a time, and beating it in well. To this add the oil and other ingredients, whipping up the mixture with an egg-beater. When cold, pour over the salad, toss up with a silver fork, and put into a gl
26 minute read
A Mere Trifle.
A Mere Trifle.
Heat the milk to boiling, and pour, gradually, upon the beaten yolks and sugar. Put again over the fire, stir steadily for about ten minutes, or until it begins to thicken. Take it off, and while still very hot, stir in with a few light strokes half of the frothed whites. Let it get cold before flavoring it. Pour into a glass bowl. Whip the remaining whites to a méringue with a little powdered sugar. Heap upon the custard. Put bits of bright jelly, or preserved strawberries, here and there upon
36 minute read
Hotch-Potch.
Hotch-Potch.
Wash, scrape, and slice the vegetables, and put all except the tomatoes into a pot; cover with hot water and boil gently ten minutes. Drain off the water, put a handful of the mixed vegetables, including now the tomatoes, in the bottom of a stone jar. Pepper and salt, strew thickly with the minced raw beef, repeat the order until your materials are all in the jar. Fit a top or a small plate over the mouth; tie down with stout greased paper, set it within the oven, and let it alone for five or si
40 minute read
Stewed Pigeons.
Stewed Pigeons.
Pick, clean, and wash the pigeons, and put into a pot with a cupful of water to keep them from burning, and a tablespoonful of butter for each one. Shut the lid down tightly, and subject to a slow heat until they are of a nice brown—about nut-color. Once in a great while turn them, and see that each is well wet with the liquor. Take them out and cover in a warm place—a colander set over a pot of hot water is best—while you make the gravy. Chop the giblets of the pigeon “exceeding small” with a l
43 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
Cut parboiled potatoes into dice. Chop an onion and fry it, with a little minced parsley, in good dripping or butter, for one minute. Then put in the potatoes. Stir briskly until they have fried slowly for five minutes. They must never stick to the bottom, nor brown. Sprinkle with pepper and salt, drain free of fat by shaking them in a heated colander, and send up hot....
19 minute read
English Tapioca Pudding.
English Tapioca Pudding.
Soak the tapioca for one hour in a pint of the milk; pour into a farina-kettle, surround with warm water, salt very slightly, and bring to a boil. When soft throughout, turn out to cool, while you make the custard. Heat a quart of milk to scalding; pour over the beaten eggs and sugar, this last having been rubbed to a cream with the butter. Mix with the tapioca—lemon-peel and raisins last. Dredge the fruit lightly with flour, and beat all up hard. Bake in a buttered dish one hour—at first covere
38 minute read
Celery Soup.
Celery Soup.
Chop the meat, onion, and herbs; cover with the water and put on to stew early in the day. When the meat has boiled to rags and the liquid reduced one-half, strain, and put in the celery, cut into small pieces. Use the best parts only. Stew soft; rub through a colander and return with the broth to the saucepan. Season, add the sugar, boil up and skim, and put in the milk. Heat, and add corn starch. When it again boils, you stirring all the while, put in the butter. Take off so soon as this has m
30 minute read
Mutton Cutlets—Fried.
Mutton Cutlets—Fried.
Beat them flat with the broad side of a hatchet; season with pepper and salt, dip first in beaten egg, then in bread-crumbs, and fry in lard or dripping. Drain perfectly free from the fat, and arrange them, standing on end and touching one another, around a mound of mashed potatoes....
14 minute read
Stewed Corn and Tomatoes.
Stewed Corn and Tomatoes.
Take a half-can of tomatoes and the same of corn, the rest of that which was opened for your “hotch-potch” yesterday, and, after mixing them up well, season with pepper, salt, and a little sugar. Set on where they will cook slowly. At the end of twenty-five minutes, stir in a great spoonful of butter. Put on the lid and stew very gently ten minutes more. Serve in a deep dish....
21 minute read
Apple Méringue Pie.
Apple Méringue Pie.
Chop the lard in flour, wet up with ice-water to a stiff paste. Roll thin, and baste with one-third of the butter, sprinkle lightly with flour, and roll up. Again roll out, even thinner than before, baste again with half the remaining butter, sprinkle with flour, and make a second roll. Repeat this process yet a third time, and set in a cold place for one hour. Cut the roll of paste into two pieces, reserving one for to-morrow’s oyster-pie. With the other, line two pie-dishes and fill with good
58 minute read
Friars’ Soup.
Friars’ Soup.
Boil the vegetables, all chopped fine (reserving the parsley for seasoning), in three quarts of water until they can be pulped through a colander. Return them, with the water in which they were cooked, to the fire. Boil the rice, meantime, in a little water until it swells and absorbs it all. Stir into the vegetable porridge, season, and simmer for fifteen minutes. Add the butter, simmer ten minutes, dip out a cupful and beat into the eggs. Stir this into the broth, and before it begins to boil,
27 minute read
Oyster Pie.
Oyster Pie.
Roll out the raw paste made yesterday into a pretty thick sheet. Fill a pudding-dish with crusts of stale bread, or light crackers. Butter the edges of the dish that the crust may be easily removed. Cover the mockpie with the pastry; lay a strip cut in scallops or points, around the edge, to keep it in place, and bake. To each pint of oyster-liquor allow a cup of milk, but heat them in separate vessels. So soon as the liquor boils, put in the oysters and cook five minutes more. Stir a tablespoon
51 minute read
Calf’s Liver à l’Anglaise.
Calf’s Liver à l’Anglaise.
Put the butter into a warm—not hot saucepan. Cut the liver into slices half an inch thick, and lay upon the butter. Mince the pork and cover the liver. Sprinkle the parsley and onion, with pepper, on top. Cover the saucepan closely and set in a kettle of hot water. Keep this water below the boiling-point for an hour. Then let it boil another hour. The liver should by this time be very tender and juicy, if the heat has been properly managed. Take it out, and put it upon a chafing-dish to keep war
33 minute read
Potatoes au Gratin.
Potatoes au Gratin.
Mash your potatoes soft with butter and milk; mould in a round pan or tin jelly-mould, made very wet with cold water. Turn out upon a flat plate—a sheet of tin is better—well-greased, strew with fine, dry bread-crumbs; set upon the upper grating of the oven to brown quickly. Slip dexterously from the plate to a hot dish....
17 minute read
Stewed Parsnips.
Stewed Parsnips.
Boil tender and cut in long slices. Heat in a saucepan a cup of milk, thicken it with a tablespoonful of butter cut into bits and rolled in flour, season with pepper, salt, and a little nutmeg. Put in the parsnips, boil up once gently, take from the fire, and leave covered in the saucepan for five minutes before you serve....
17 minute read
Chocolate Custard.
Chocolate Custard.
Scald the milk, rub the chocolate to a smooth paste in a little cold milk. Stir into the milk and cook two minutes in it. Beat up the yolks of the five eggs with the whites of two, and the sugar. Pour the hot mixture, gradually, upon them, stirring deeply. Turn into a buttered pudding-dish, and set in a dripping-pan of boiling water. Bake until firm. When “set” in the middle, spread quickly, without taking from the oven, with a méringue made by whipping the reserved whites stiff with a very litt
36 minute read
Macaroni Soup.
Macaroni Soup.
Mince the meat, crack the bones, and slice the vegetables. Mix all together. Put the butter in the bottom of a soup-pot, next the meat, then the vegetables and herbs; fit on a tight lid, and set the pot where it will warm very slowly. At the end of an hour, open it, pour off the gravy; increase the heat until the meat begins to brown on the sides of the pot. Return the gravy to the rest of the ingredients; cover with six quarts of cold water, and boil until the liquor has fallen to four quarts.
57 minute read
Baked Ham.
Baked Ham.
Soak overnight in warm water. In the morning, scrub it hard; trim away the rusty part of the under side and edges; wipe dry; cover the bottom with a stiff paste of flour and water, and lay, upside down, in the dripping-pan, with enough water to keep it from burning. Allow, in baking, twenty-five minutes to the pound. Baste a few times, to prevent the skin from cracking, and keep hot water in the pan. When a skewer will pierce the thickest part, take it up, plunge for one minute into cold water;
34 minute read
Cheese Fondu.
Cheese Fondu.
Soak the crumbs in the hot milk; beat in the cheese; then the yolks of the eggs, pepper and salt. Have a buttered pudding-dish ready, and just before the fondu goes into the oven whip in the whites of the eggs, already frothed. Pour into the dish, bake in a brisk oven, and send at once to table, as it soon falls. This is a delightful accompaniment to ham....
20 minute read
Spinach with Eggs.
Spinach with Eggs.
Pick the leaves from the stems, wash well, and boil in hot water, a little salted, for twenty minutes. Chop and drain. Return to the saucepan with a tablespoonful of butter, a teaspoonful of sugar, a little pepper and salt. Have ready the yolks of three eggs, rubbed to powder, then wet up with a little cream or milk. Stir all together in the saucepan, beating with a wire spoon, until they are smooth and thick. Turn into a deep dish and garnish with the whites of the eggs cut into rings....
26 minute read
Stewed Potatoes.
Stewed Potatoes.
Pare the potatoes; cut into quarters, and these into long, even strips. Lay in cold water half an hour, and cook in boiling water until tender, with half a minced onion. Drain off nearly all the water; pepper and salt, and add a cup of cold milk with a tablespoonful of butter rolled in flour. When it thickens, stir in a little chopped parsley. Simmer five minutes and serve. The potatoes should not be allowed to break so much as to lose their shape....
23 minute read
Beef and Barley Soup.
Beef and Barley Soup.
Use the two quarts of stock set aside yesterday. Soak five or six tablespoonfuls of barley in cold water two hours. Boil half an hour or until tender, in a little salted water. When you have taken the cake of cold fat from the top of the soup, put in the barley and simmer all together half an hour. Then stir in two tablespoonfuls of shred gelatine previously soaked one hour in cold water. When this has dissolved, the soup is ready for use....
24 minute read
Steamed Turkey.
Steamed Turkey.
Prepare the turkey as for roasting, and, if you have no steamer, put a gridiron upon the top of a pot of boiling water; lay the fowl upon it, invert a deep pan, as nearly as possible the size of the mouth of the pot, over it, stuff wet cloths into whatever space may be left between the pot and the pan, and keep the water at a hard boil, allowing twenty minutes for each pound of turkey. Two or three times, replenish the water by pulling away one of the cloths so as to leave an aperture large enou
49 minute read
Naples Rice Pudding.
Naples Rice Pudding.
Take a few tablespoonfuls of the meat boiled in yesterday’s soup, mince fine, add half a chopped onion, a tablespoonful of dripping from the top of the soup, and put on to warm with a very little hot water. Simmer, but do not boil, fifteen minutes. Boil one cup of rice in enough water, slightly salt, to cover it well. Shake up from time to time, but do not stir. When the rice is soft and has soaked up the water, add a cup of cold milk in which has been stirred a tablespoonful of corn-starch, one
49 minute read
Pumpkin Pie.
Pumpkin Pie.
Beat the eggs light and whip in the sugar, then the pumpkin and spice. At last, mix in the milk, stirring up well from the bottom. Bake in open shells of paste made according to the receipt given last Thursday. Eat cold, and send around a plate of cheese with it....
23 minute read
Giblet Soup.
Giblet Soup.
Cut the giblets of your turkey into six pieces each, and stew, closely covered, in a pint of water until tender. Strain out the barley from the remains of yesterday’s soup and if you have any of Saturday’s in the pantry, strain out the vermicelli and add that. Warm this to a boil with the liquor in which the giblets were cooked. Boil up sharply and skim; add the giblets, and while they simmer together, put two tablespoonfuls of butter cut into bits, and rolled in browned flour, into a frying-pan
33 minute read
Turkey and Ham.
Turkey and Ham.
Cover the uncarved side of your steamed turkey with rather thick and fat slices of cooked ham. Three or four large ones will suffice. Bind them to the body with greased packthread. Lay the turkey, cut side downward, and the ham up, in the dripping-pan with a little boiling water in the bottom. Bake about three-quarters of an hour, basting the ham, when it begins to drip, with its own grease. Ten minutes before taking it up, clip the strings, and remove the ham to a hot dish. Dredge the upper sid
31 minute read
Baked Potatoes.
Baked Potatoes.
Wash, wipe, and bake in a moderate oven. When done, cut a round piece of skin almost entirely from the top of each, leaving a “hinge” at one side. With a small knife make an incision in the mealy part of the potato, i. e. , the heart, put in a pinch of salt, and a bit of butter, replace the flap of skin, and send hot to table....
20 minute read
Farina Custard.
Farina Custard.
Heat the milk to scalding; stir in the farina, which should have been previously soaked in a little cold water for an hour. Cook in a farina-kettle fifteen minutes, stirring often. Take out a cupful and beat into the eggs already whipped up with the sugar. Put into the kettle, stir in salt and flavoring, boil two minutes, and pour into a deep dish. Eat warm, putting a teaspoonful of sweet fruit jelly upon the top of each saucerful in serving....
31 minute read
Plain Calf’s Head Soup.
Plain Calf’s Head Soup.
Wash a calf’s head (cleaned with the skin on), in three waters, and soak one hour in salted water. Then put on to boil in five quarts of cold water. Cook until the meat slips easily from the bones. Take out the head, remove the bones, and throw back into the soup. Set aside three-quarters of the meat—the best portions—for to-morrow’s dinner. Chop the ears and other refuse parts fine; season with salt, pepper, onion, sweet marjoram, a teaspoonful of ground cloves, and as much allspice—even spoonf
1 minute read
Boiled Mutton.
Boiled Mutton.
The best part for boiling is the leg. Put on in boiling water and cook, allowing fifteen minutes to the pound. Make a sauce by taking out a cupful of liquor when it is nearly done, cooling it until you can take off the fat, then heating again in a saucepan and stirring into it one tablespoonful of butter, two teaspoonfuls of flour, wet up with cold water. Stir for five minutes, putting in a teaspoonful of chopped parsley, and after another boil, take from the fire before you put in the juice of
39 minute read
Minced Cabbage.
Minced Cabbage.
Boil a firm head of cabbage, quartered, in two waters, throwing the first away after ten minutes’ cooking and putting in more as hot, and a little salted. When it is tender all through, drain and chop quite fine, seasoning with salt, pepper, and a liberal portion of butter. Serve hot in a vegetable dish....
15 minute read
String Beans.
String Beans.
Open a can of string beans an hour before they are to be used. Cut them into short pieces when you are ready to cook them; turn off the liquor and cover them with cold water. Put into a pot with a bit of salt pork a little more than an inch square. Boil slowly until tender, strain, season with pepper, and serve hot, with the pork on top of the pile of beans....
21 minute read
Beet-root Salad.
Beet-root Salad.
Boil the beets until tender; scrape clean; drop into cold water for three minutes. Slice, and pour over them a dressing of vinegar, salt, sugar, made mustard, pepper, and one tablespoonful of oil to four of vinegar. Cover, and let all stand together for two hours. This salad will keep for a couple of days....
15 minute read
Corn-meal Puffs.
Corn-meal Puffs.
Sift soda and cream tartar twice through the flour. Then, mix flour and meal together, and sift a third time. Boil the milk and stir into it the meal, flour, and salt. Boil ten minutes, stirring well up from the bottom. Take it off, put into a bowl, add the butter and beat hard for three minutes. Let it cool while you whip the eggs light, then the yolks and sugar and spice together. Beat these into the cold mush, and lastly the frothed whites. Whip all together faithfully, and bake in greased cu
43 minute read
Marie’s Soup.
Marie’s Soup.
Wash and scald the sweetbreads, and put on to stew in the cold water. When they have boiled slowly half an hour, salt, boil up and skim. Take all the fat from the top of the cold soup-stock, and stir into the liquor already on the fire. Add the onion and parsley minced, and the mace; season to taste, cover and stew gently for one hour. Take out the sweetbreads and lay them where they will cool quickly. Strain the soup, return to the fire; put in a dozen mushrooms (you can buy the French champign
36 minute read
Ragoût of Calf’s Head and Mushrooms.
Ragoût of Calf’s Head and Mushrooms.
Cut three-quarters of the calf’s head—the best parts—into neat slices, also the tongue. Chop the rest, season with the onion, pepper and salt, cover with three cups of cold water, and stew gently down to one cup of gravy. Meanwhile fry the slices of meat in good dripping. Take them out with a wire spoon and put into the bottom of a tin vessel set within another of warm—not boiling—water. Cover and set over the fire. Drain, slice and fry the mushrooms in the fat left in the frying-pan. Drain and
48 minute read
Creamed Potatoes.
Creamed Potatoes.
In mashing them, add more milk than usual, whipping up hard with a silver fork. While still very hot, beat in the white of an egg, already frothed stiffly; pile in a deep dish and set, uncovered, within the oven, until a light crust begins to form on the top, but not long enough to injure the dish. Brush over with butter to glaze it, and serve....
18 minute read
Sponge-cake Pudding.
Sponge-cake Pudding.
Slice the cake and lay some of it in the bottom of a buttered pudding-dish. Make a custard by scalding the milk, stirring into it the corn-starch, then pouring it, by degrees, upon the beaten eggs and sugar. Add the lemon; pour over the cake, put another layer of slices; more custard, and so on, until the mould is full. Put a small, heavy plate on top, and let all stand until the custard is soaked up. Cover and bake, half an hour, or until done throughout. Turn out upon a flat dish, sprinkle thi
28 minute read
Potage au Riz,
Potage au Riz,
In plainer English, rice-broth, can be achieved for to-day, with little trouble, by the help of the liquor in which your mutton was boiled on Tuesday. Wash and soak a cup of rice in cold water. At the end of half an hour, add it, with the water in which it has soaked, to the mutton-broth, from which you must first take the fat. Boil very slowly two hours, and should the water sink below the original level more than an inch, replenish with boiling. In another saucepan heat a cup of milk, thickene
39 minute read
English Pork Pie.
English Pork Pie.
Put a layer of pork within a pudding-dish; season with pepper, salt, and nutmeg, or mace. Next a layer of sliced apples, strewed with sugar and bits of butter. Go on in this order until you are ready for the crust, having the last layer of apples. Pour in the cider, cover with a thick crust of good pastry, ornamented around the edge; make a slit in the middle, and bake in a moderate oven one hour and a half. Should the crust threaten to brown too fast, cover with paper. When nicely browned, brus
35 minute read
Mock Stewed Oysters.
Mock Stewed Oysters.
Scrape and drop into cold water a bunch of salsify, or oyster-plant. Cut into short pieces and stew tender in boiling water, a little salted. Drain off nearly all the water, and pour into the saucepan a cup of cold milk. When again hot, add a heaping tablespoonful of butter and a handful of fine cracker-dust, with pepper and salt. Stir very slowly for five minutes, and pour out. It should be about as thick as oyster soup....
22 minute read
Potato Balls.
Potato Balls.
Mash potatoes with a little butter and salt, and let them get cold. Then work in a beaten egg. Make into balls about twice the size of a walnut, with floured hands, roll them well in flour, and fry yellow-brown in good dripping or lard. Drain in a colander, and pile upon a flat dish....
15 minute read
Lemon Jelly and Light Cake.
Lemon Jelly and Light Cake.
Stir sugar, lemon-juice, peel, and soaked gelatine together, and leave, covered, for an hour. Then pour over them the boiling water; stir until the gelatine is dissolved; strain through a flannel bag, without pressing. Add the wine, and let all drip, untouched, through double flannel. Pour into a wet mould. In cold weather, or if set on ice, it will be ready for use in six hours. Pass a basket of light cake with it....
30 minute read
Lobster Bisque.
Lobster Bisque.
Free the lobster from all bits of shell, and cut up small, tearing as little as may be. Put the water into a saucepan, with the salt and pepper. When boiling, stir in the lobster and stew half an hour. Heat the milk in another vessel, and, when scalding, stir in the cracker and set in hot water for ten minutes. The lobster having cooked for thirty minutes, add the butter, and simmer five minutes longer. Then pour in the milk; mix all up well; set for five minutes in hot water, and serve in a tur
30 minute read
Stewed Chicken.
Stewed Chicken.
Prepare a fine young fowl as for roasting, with the exception of the dressing, which should be left out. Early in the day (if you have no gravy already made) put on the feet and giblets to stew in two cups of cold water, with a little minced onion. When the giblets are very tender, and the liquid has boiled down to one cupful, strain it and set aside the giblets to cool. Chop a quarter of a pound of pork, put it in the bottom of a pot, lay the chicken upon it; pour the gravy over it; cover tight
52 minute read
Winter Squash.
Winter Squash.
Pare, take out the seeds, cut into strips, and lay in cold water, one hour. Cook in boiling water, a little salt, until very soft. Drain off every drop of water, and mash with a potato beetle, stirring in a large spoonful of butter, and seasoning with pepper and salt. Mound up in a vegetable dish and serve hot....
16 minute read
Apple Snow.
Apple Snow.
Make a custard by stirring into the hot milk half the sugar, the yolks of all the eggs, and the white of one, and cooking, stirring constantly until it thickens. Let this cool while you whip the whites to a stiff méringue with the rest of the sugar. Peel the apples, and grate directly into the méringue , stirring in at once that the coating of egg may prevent them from changing color. Put the cold custard in the bottom of a glass dish, and heap the snow upon it. Eat soon after making it....
27 minute read
Ayrshire Soup.
Ayrshire Soup.
Chop the vegetables and herbs; cut the meat fine, and break up the bones. Put the oatmeal to soak in a pint of water. Slice the potatoes, and parboil them in hot water for ten minutes. Add them then to the other vegetables, and put them all, with the meat and bones, into a soup-pot, with the water. Stew for four hours, until the liquor in the pot has fallen one-third. Strain through a colander, set aside two quarts of the stock until to-morrow, after seasoning it all, and return the rest to the
31 minute read
Mutton Chops and Tomato Purée.
Mutton Chops and Tomato Purée.
Broil the chops, after trimming them neatly; rub, as soon as they leave the gridiron, with butter on both sides; pepper and salt, and cover, for a few minutes, in a hot water dish, that they may take up the seasoning. Make the purée by stewing a can of tomatoes until almost dry, then seasoning, and stirring in a tablespoonful of butter rolled in flour. Simmer three minutes, arrange the chops on their sides, overlapping each other, inside of the curve of a flat dish, and pour the purée within the
27 minute read
Potato Strips.
Potato Strips.
Pare and cut the potatoes in long strips, the length of the potato, and not more than the sixteenth of an inch thick. Lay in ice-water for one hour; dry by laying on one clean towel and pressing another upon it, and fry, not too many at once, in hot lard, a little salt. Take out so soon as they are browned lightly, toss in a hot colander, and serve in a deep dish lined with a napkin....
22 minute read
Boiled Beans.
Boiled Beans.
Soak all night, and in the morning change the cold water for lukewarm. Leave in this two hours; drain it off and put them on to boil in cold water, with a piece of fat salt pork two inches square. Cook slowly until soft. Take out the pork, drain the beans well, season with pepper, and dish....
16 minute read
Macaroni Pudding.
Macaroni Pudding.
Boil the macaroni in the water until it is tender, and has soaked up the liquid. It must be cooked in a farina-kettle. Add the butter and salt. Cover for five minutes without cooking. Put in the rest of the ingredients. Simmer, after the boil begins, ten minutes longer, before serving in a deep dish. Be careful, in stirring, not to break the macaroni. Eat with butter and powdered sugar, or cream and sugar....
29 minute read
Potato Soup.
Potato Soup.
Slice the potatoes, cover with boiling water, and cook ten minutes. Throw away this water, and add the quart of cold, slightly salted, and the onion, to the potatoes. Boil to pieces, and pass, with the water in which they were boiled, through a colander into the stock. Heat all together, and cook gently half an hour, before adding the rice, which should have been boiled soft in a very little water. When the rice is nearly dry, stir in the butter, put into the soup, and simmer five minutes....
25 minute read
Roast Beef.
Roast Beef.
A rib-roast is best for family use. Make your butcher saw off about half of the bone, after cutting the ends of the ribs clear of the meat; then fold the flap neatly around to the thick part, and secure with skewers. The “trimmings” are yours—a fact housekeepers often fail to insist upon. The meat is weighed before you buy it. Take all that you pay for—and you will seldom be at a loss for a “base” for soup or gravy. Between butchers and cooks, there is enough wasted in American kitchens to suppl
54 minute read
Sweet Potatoes—Baked.
Sweet Potatoes—Baked.
Parboil, take off the skins, and, half an hour before you take up your beef, lay the potatoes in the dripping-pan to brown, basting them with the meat. They should be of a fine brown. Drain off the grease, and lay about the beef when dished....
13 minute read
Baked Hominy.
Baked Hominy.
Work the melted butter well into the hominy, mashing all lumps. Then come the beaten yolks; next, sugar and salt; then, gradually, the milk; lastly the whites. Beat until perfectly smooth, and bake in a greased pudding-dish until delicately browned. Serve in the bake-dish....
12 minute read
Cabbage Salad.
Cabbage Salad.
Chop a firm white cabbage with a sharp knife. A dull one bruises it. Make a dressing of two tablespoonfuls of oil; six of vinegar; a teaspoonful each of salt and sugar; half as much each of made mustard and pepper. Work all in well, the vinegar going in last, and then beat in a raw egg, whipped light. Pour over the salad, toss up with a fork, and serve in a glass dish....
21 minute read
Arrow-root Pudding—(Cold).
Arrow-root Pudding—(Cold).
Heat the milk to scalding, and stir in the arrow-root wet up with cold milk. Stir ten minutes, and add sugar and butter. Stir five minutes more, and pour out. When nearly cold, beat in the fruit. Pour into a wet mould. Make on Saturday, and on Sunday, turn out upon a dish, and eat with sugar and cream. It is very good without the fruit, but needs more sugar in making....
20 minute read
Bread Soup.
Bread Soup.
A few raw beef-bones and trimmings, spoken of yesterday. Bones, bits of skin, gristle, etc., left from Sunday’s roast when you have cut off the meat for the cannelon . Crack the bones, chop meat and vegetables; put on in the water, and boil slowly down to two quarts. Strain the liquor; let it cool; take off all the fat, season, and return to the pot with the stock. Boil up and skim; put in the crusts; stew, covered, half an hour. Take it from the range and beat in the butter, taking out indissol
46 minute read
Cannelon of Beef.
Cannelon of Beef.
Cut the meat from your cold roast, and chop it fine. Season well, and beat into it the yolks of three eggs and the white of one. Add one-third as much cold mashed potato as you have meat, wet up with gravy, and make, with floured hands, into a long roll—three times as long as it is broad. It should be just soft enough to handle. Dredge thickly with flour, and lay in a greased baking-pan. Invert another one over it, and bake until it is hissing hot on top and sides, when uncover, and brown quickl
40 minute read
Potato Stew.
Potato Stew.
Pare and cut the potatoes into dice. Stew in hot water, with a slice of fat salt pork, cut very small, half a minced onion and a little chopped parsley, until the pork is dissolved and the potatoes very tender. Pepper, and if necessary, salt, and pour into a hot, deep dish. The “stew” should not be too liquid, nor yet stiff....
17 minute read
Pork and Beans.
Pork and Beans.
This is a good, nourishing dish for Monday, and easily managed, if you have boiled the beans on Saturday. Fill a bake-dish nearly full of them, and put in the middle a piece of fat salt pork, about three inches wide, which you have parboiled in your soup. It will improve the taste of the “stock” and be itself the better for the temporary association. Pour in a little hot water to keep the beans from burning. Pepper and bake, covered, for half an hour. Remove the cover and brown....
25 minute read
Peach Batter Pudding.
Peach Batter Pudding.
Open a can of peaches—whole ones, if you have them—and pour into the bottom of a buttered pudding-dish before you make your batter. There should be just syrup enough to half cover the fruit. For batter, take 1 quart of milk. Beat the yolks light, add the milk and salt, and pour slowly into a hole made in the middle of the flour. Finally, stir in the whites lightly, but not until you have beaten the batter smooth. Pour over the peaches and bake quickly. You can put it in the oven after the beans
46 minute read
Cream Soup.
Cream Soup.
Chop the meat and onion fine, cover with the water, and stew slowly three hours. Strain, cool and skim. Season and set back on the fire. Boil up and skim carefully; add the milk, and when hot, the corn-starch wet with cold water. As it thickens, take out a cupful, pour upon the eggs; stir into the soup, and take at once from the fire....
18 minute read
Roast Breast of Veal.
Roast Breast of Veal.
Make incisions between the ribs and the meat, and stuff with a force-meat of dry bread-crumbs, chopped pork or ham, pepper, sweet marjoram, and one beaten egg. Save a little to thicken the gravy. Roast slowly, basting often and copiously. Dredge at the last with flour, and baste well, when this has colored, with butter....
16 minute read
Plain Boiled Potatoes.
Plain Boiled Potatoes.
Pare very thin, and put on (after having lain half an hour in cold water) in boiling water. Cook fast until a fork will go easily into the largest; drain off every drop of water, and throw in salt. Set back, uncovered, on the side of the range, or where they will dry quickly, yet not scorch. Serve in an uncovered dish....
18 minute read
Essex Pudding.
Essex Pudding.
Cook the sago in enough water to cover it until tender and nearly dry. Heat the milk and pour upon the beaten eggs and sugar, add the crumbs, beating into a good batter in a bowl; then suet, flour, sago, and salt. Butter a mould thickly and lay the raisins, dredged with flour, in the bottom and sides, in whatever designs you fancy. Fill the mould with the batter—well beaten up at the last—putting it in by cautious spoonfuls not to dislodge the raisins, which should be imbedded in the butter. Put
34 minute read
Jelly Sauce.
Jelly Sauce.
Beat the hot water gradually into the jelly, and add the butter, lemon, and nutmeg. Warm almost to a boil, put in the sugar, then the flour wet up with cold water. Boil up once sharply; add the wine, and take from the fire. Set, closely covered, in a vessel of hot water until wanted. Stir well before pouring it out....
26 minute read
Julienne Soup.
Julienne Soup.
Cut the meat small, crack the bones, and put on to cook in five quarts of water with the herbs. While it simmers, prepare the vegetables, with the exception of the cabbage and tomatoes, by cleaning, paring, and cutting them into narrow strips about two inches long, and as nearly as possible of uniform size. Lay them in cold water for one hour. Drain very dry, and put them into a frying-pan in which you have melted, but not cooked, the butter, and dissolved the sugar. Toss them over a hot fire un
54 minute read
Halibut Steaks—Broiled.
Halibut Steaks—Broiled.
Wash and wipe the steaks dry. Broil upon a buttered gridiron, turning when the lower side is done. Remove carefully to a chafing-dish, and anoint with a mixture of butter, salt, pepper, and a little lemon-juice. Always serve fish upon hot plates. Pass potatoes, and no other vegetable, with it....
14 minute read
Scalloped Potatoes.
Scalloped Potatoes.
Beat butter, milk, and seasoning into the potatoes while hot. Put a layer in the bottom of a buttered pudding-dish; cover this with thin slices of yolk; pepper and salt them; spread another layer of potato over these, and proceed in this order until the dish is full, having the top layer of potato. Strew thickly with bread-crumbs. Bake covered until hot through, then brown quickly. Serve in the bake-dish....
19 minute read
Veal and Ham Pie.
Veal and Ham Pie.
Cut the meat from the cold roast of yesterday. Put the bones, well-cracked, the refuse bits of meat and skin into a saucepan with an onion, a few spoonfuls of tomatoes, and three cups of cold water, and cook slowly until there remains but one cup of gravy. Strain and season, thickening with a tablespoonful of browned flour. Cut the veal into small, even slices. If you have no cold boiled ham, cook half a pound on purpose by boiling in your gravy stock. Slice this also, and lay upon the veal, wit
38 minute read
Stewed Cauliflower.
Stewed Cauliflower.
When your soup is about half done, and before you strain it, take out a cupful, strain through a thin cloth, and put into a saucepan, with a little salt and a tablespoonful of butter. Cut a cauliflower into small bunches, when you have washed and trimmed it, and lay these in the cooled broth. Stew slowly, covered, twenty-five minutes, turning the bunches now and then. When they are tender, take them out, lay in a covered dish to keep warm, stir into the broth a tablespoonful of butter, cut into
31 minute read
Pancakes with Preserves.
Pancakes with Preserves.
Beat the yolks light, add the salt and two cups of milk, then the flour and beaten whites alternately, and thin with more milk until the batter is of the right consistency. It should be quite thin. Have ready in a small frying-pan a tablespoonful of butter or sweet lard, hissing hot, but not discolored by too long heating. Pour in enough batter to cover the bottom of the pan, and fry quickly, pouring off the fat so soon as the cakes set. Turn it with a lift of your spatula and a skilful toss of
53 minute read
Chicken Broth.
Chicken Broth.
Draw, stuff, and truss a pair of chickens, as for roasting; tie soft pack-thread around their legs and wings, binding them close to their bodies, and put on to boil in four quarts of cold water, a little salted. They will require at least one hour’s boiling, if they are of fair size. Do not cook fast, especially at first. Try with a fork if they are tender, and if it pierces the breast easily, take them up, butter well, and set in a warm place, covered. Take out a cupful of liquor when they are
1 minute read
Chickens and Rice.
Chickens and Rice.
Parboil a cup of rice in a little water. When it has taken it up, and is about half done, add the cupful of broth taken from the soup, seasoned well. Cook the rice slowly in it until done. (Always cook rice in a farina-kettle, and shake, instead of stirring.) It should absorb all the gravy. At the last, stir in a beaten egg, mixed with a tablespoonful of melted butter. It is best to do this with a fork, and not a spoon. Make a low, flattened mound of the rice upon a hot dish; remove the pack-thr
31 minute read
Potato Croquettes.
Potato Croquettes.
To each cupful of mashed potato, add half a raw egg, beaten light, a little salt and pepper, and half a teaspoonful of butter. Beat well. Make into oblong balls, or rolls, flour well and fry, a few at a time, in boiling lard, or dripping. Drain off the fat and serve hot....
15 minute read
Cold Slaw—Cream Dressing.
Cold Slaw—Cream Dressing.
Rub butter and sugar together and pour over them the hot milk. Beat into these the frothed egg. Put into a vessel set within another of hot water, add the corn-starch wet up with cold water, boil slowly until it thickens, and set aside. In another saucepan scald the vinegar; put in the pepper and salt with essence of celery, and pour hot over the cabbage. Mix up well; put back into the saucepan, and stir briskly over the fire until it is smoking all through, but not until it boils. Turn it into
36 minute read
Poor Man’s Plum Pudding.
Poor Man’s Plum Pudding.
Slice the bread and cut off all the crust. Butter thinly and lay in order in a well -greased pudding-dish, strewing each layer with raisins. Heat the milk, put in sugar and salt, and pour over the beaten eggs. Lay a heavy saucer upon the top of the bread and soak with the custard. Let all stand half an hour, then set in a dripping-pan of boiling water, cover closely, and cook one hour, keeping the pan full of water at a hard boil. Turn out and eat with liquid sauce....
35 minute read
Wednesday’s Soup.
Wednesday’s Soup.
The Julienne soup which, as I stated in the receipt for making it, was sufficient for two days, will have kept perfectly well in the refrigerator, or in any cold closet. You have now only to warm it over—not quite to the boil, and it will be even better than upon the first day. It is wise, sometimes, to skip a day with a réchauffé , for fear of wearying those for whose comfort your bills-of-fare are made up....
22 minute read
Boiled Cod.
Boiled Cod.
Sew up the piece of fish in a thin cloth, fitted neatly to the shape, and boil in salted water (boiling from the first), allowing about fifteen minutes per pound. Unwrap carefully and pour over it a sauce made thus: Heat half a cup of milk and as much water together; stir in a tablespoonful of butter, cut into bits and rolled in flour, and when it has thickened, pour by degrees upon two beaten eggs. Put back into the saucepan and stir for one minute; add salt, chopped parsley, and a dozen capers
29 minute read
Chicken Patés.
Chicken Patés.
Line your paté-pans with a good paste, made according to either of the receipts already given this month, and bake in a brisk oven. Mince the chicken left from yesterday. Put the bones and stuffing into a saucepan with two cups of cold water, and stew down to one cup of gravy. Season this well, add three tablespoonfuls of milk when you have strained out the bones, a tablespoonful of butter, and a very little parsley. The stuffing should thicken it sufficiently. Stir in the chicken, warm until ho
36 minute read
Cheese Fingers.
Cheese Fingers.
Cut good pastry, left from your patés, into strips three inches long and two inches wide. Strew with grated cheese, season with pepper and salt; double the paste upon this lengthwise, and bake in a quick oven. Brush over with beaten egg just before taking them up, and sift a little powdered cheese upon them. Pile, log-cabin-wise, upon a folded napkin laid within a flat dish, and eat without delay, as they are not good cold....
21 minute read
Bean and Celery Soup.
Bean and Celery Soup.
Cover beans, meat, onions, and half the celery cut into bits, with the water, and boil to pieces, and until the liquid is reduced one-third. Rub the beans and celery through a fine colander into the soup. Return to the fire, season with pepper, put in the rest of the celery, cut into inch-lengths, and simmer half an hour, stirring often, that it may not “catch” on the bottom. Set aside a quart of it, if you can spare as much, for Monday’s soup....
24 minute read
Jugged Pigeons.
Jugged Pigeons.
Clean and wash well, and stuff with a dressing made of the giblets boiled and chopped, a slice of fat pork also minced fine; the yolks of two hard eggs rubbed to powder, some bread-crumbs, pepper and salt, bound with a beaten raw egg. Tie the legs and wings close to their bodies, and pack the pigeons in a tin pail with a tight top. Plunge this into a pot of boiling water; put a weight on top to keep it steady, and cook two hours and a half. The water should not boil over the top. Drain off the g
37 minute read
Shred Macaroni.
Shred Macaroni.
Break half a pound of pipe macaroni into pieces two inches long, and cook in boiling water, a little salted, ten minutes. Drain off the water, and spread the macaroni out to cool upon a dish. When cold, take a sharp knife or a pair of scissors, and split each piece in half, lengthwise. Put on in a farina-kettle with a cup of hot milk and a tablespoonful of butter, seasoning with pepper and salt. Cover and stew tender, but not to breaking. Ten minutes after the boil should do this. Then stir in t
29 minute read
Sponge-Cake Fritters.
Sponge-Cake Fritters.
Roll the cakes into fine crumbs; pour over them the hot milk, with the soda and flour stirred into it. Cover for fifteen minutes, then beat until cold. Add the whipped eggs—the yolks first, then the whites; finally, the currants dredged with flour. Beat all well. Drop in great spoonfuls in boiling lard, trying one first to be sure that the batter is of the right consistency; drain quickly in a hot colander; sprinkle with powdered sugar mixed with nutmeg, and serve hot....
33 minute read
Mushroom Soup.
Mushroom Soup.
Crack the bones and mince the meat, onion, and parsley. Cover with the water, and boil gently three hours, or until the stock has diminished one-half. Strain, season, boil up and skim. Add the mushrooms, drained from the can liquor, and sliced. Stew twenty minutes; put in the milk, the flour, wet up in cold water, and when it thickens, beat a cupful into the whipped eggs. Stir into this the butter, return to the soup, let it almost boil, and pour out. To the lovers of mushrooms this is a delicio
26 minute read
Roast Ducks.
Roast Ducks.
Draw, clean and wash a pair of ducks. Stuff one only with a dressing made of bread-crumbs, the hard-boiled yolk of an egg, a little minced sage and onion. Rub the inside of the other with melted butter, pepper and salt. Many do not like the taste of onion and sage, while others do not enjoy roast duck without the flavor of these condiments. Put the fowls into the dripping-pan, pour a cup of boiling water over them, and roast about an hour, basting frequently. At the last, dredge with flour, and
35 minute read
Green Peas
Green Peas
Have, from time immemorial, been the adjunct of roast ducks. As the best substitute to be had at this season, open a can of preserved green peas—the French cans are best; let them stand an hour to get rid of the airless taste that is apt to cling to canned vegetables; pour off the liquor; cook twenty minutes in boiling water, a little salt; drain dry, and stir up in them a teaspoonful of butter, with pepper to your liking....
22 minute read
Savory Scotch Pudding.
Savory Scotch Pudding.
When your soup is ready to strain, dip out a cupful and set by to cool. Take off the fat and stir into the soaked oatmeal. Mix up well; put in a farina-kettle with boiling water around it, and add by degrees, as it thickens, the milk heated to scalding. When all is in, salt and pepper to taste and cook fast, stirring often, ten minutes. Take from the fire, and let it cool. N.B. If you have the gravy, all this can be done on Saturday. When cold, beat in the butter, melted, working out all the lum
37 minute read
Spinach in a Mould.
Spinach in a Mould.
Pick over carefully, clip off the stems and put on the leaves in boiling water, with salt stirred in. Boil hard fifteen minutes. When done, drain, pressing out all the water. Chop fine; put back into the saucepan with a piece of butter—a large spoonful for a good dish—a little powdered sugar, salt and pepper to taste. Stir and toss until very hot; press hard into a mould wet with hot water, and turn out with care upon a heated dish. Lay round slices of hard-boiled eggs on the top....
25 minute read
Turret Cream.
Turret Cream.
Soak the gelatine three hours in a large cup of cold water. Scald the milk, stir in the sugar, and when this has melted, the gelatine. Stir over the fire five minutes; pour out half of the mixture into a bowl, and add the whipped yolks to that left in the saucepan. Stir one minute, and take from the fire. Flavor the yellow gelatine with lemon—the white with vanilla. As soon as the yellow begins to congeal, whip one-half of the stiffened whites into it, a little at a time, with a Dover egg-beater
1 minute read
Tomato and Bean Soup.
Tomato and Bean Soup.
Open a can of tomatoes; take out the hard and unripe portions, cut up the rest in small pieces, and heat to a boil before adding the bean soup set aside from Saturday. Simmer all together half an hour, season to taste, and pour over the dice of fried bread you have put in the bottom of the tureen....
17 minute read
Ham and Eggs.
Ham and Eggs.
Pour a little hot water in a frying-pan, if you use smoked raw ham for this dish, and cook the slices in it ten minutes. Let them get perfectly cold. Fry in their own fat until tender throughout and crisp at the edges. Drain the fat from them and arrange them upon a hot dish. Strain the fat, return to the pan, and fry the eggs without turning. Cut the ham in neat slices, lay an egg upon each, and serve....
23 minute read
Fricassee of Duck.
Fricassee of Duck.
Cut the meat from the bones of yesterday’s ducks, dividing the joints neatly, and slicing the breast, etc. Crack the skeleton to pieces, and put it, with the skin, stuffing, and gristly bits, into a saucepan. Cover with cold water, and stew until a cupful of good gravy is extracted. Strain and season this; put in the sliced duck. Set within a pot of hot water and bring the contents of the inner saucepan almost to a boil. Add a couple of beaten eggs; stir up well and set aside in the hot water, c
30 minute read
Stewed Corn.
Stewed Corn.
Open a can of corn, an hour before cooking it. Put it into a saucepan when you are ready for it; cover with boiling water, and let it stand without cooking, for ten minutes. Drain off the water; cover the corn with hot milk, a little salted; set within a vessel of hot water, and cook for half an hour, or until tender. Stir in a tablespoonful of butter, cut into thirds, each rolled in flour; simmer ten minutes, pepper, and turn into a deep covered dish....
24 minute read
Queen’s Pudding.
Queen’s Pudding.
Put the apples into a buttered pudding-dish. Fill this half full of cold water; cover closely and bake until a straw will pierce them. Let them stand, covered, until cold. (Do this on Saturday.) Drain off the water the day you mean to use them. Put a spoonful of jelly and a few drops of brandy into each apple. Strew with cinnamon and sugar. Cover and let them stand while you scald the milk, and stir in the macaroons, the salt and the corn-starch wet up in cold milk. Boil for one minute. Take fro
1 minute read
German Sago Soup.
German Sago Soup.
Chop the meat, celery, herbs, and onion, and crack the bones. Cover with the water, and cook slowly three hours, or until the meat is boiled to shreds. Strain, season, boil up and skim well, put in the soaked sago and cook slowly half an hour. The sago should be entirely dissolved....
15 minute read
Beefsteak and Onions.
Beefsteak and Onions.
Broil your steak as usual. Fry in a little butter one onion, sliced, until brown. Strain it out, and when your steak is done, and laid upon a hot dish, pour the butter in which the onion was fried over it. Add pepper and salt, and the faintest suspicion of made mustard, turn over it a hot cover and let it stand five minutes before serving....
19 minute read
French Beans Garnis with Sausages.
French Beans Garnis with Sausages.
Open a can of “string” beans, cut in short pieces, cover with boiling water, slightly salted, and cook tender. Drain well, stir in a tablespoonful of butter, a little pepper and salt, and heap upon a hot dish. Surround with sausages, in cakes or in cases, fried in their own fat, and drained from the grease. Serve hot....
17 minute read
Hot Slaw.
Hot Slaw.
Put the vinegar, and all the other ingredients for the dressing, except the cream, in a saucepan, and heat to a boil. Pour scalding hot over the cabbage; return to the saucepan, and stir and toss until all is smoking again. Take from the fire, stir in the cream, turn into a covered dish and set in hot water ten minutes before you send to the table....
18 minute read
Hasty Farina Pudding.
Hasty Farina Pudding.
Scald the milk; stir in the salt, then the soaked farina, and cook steadily (always in a farina-kettle) three quarters of an hour. Add the butter; take a cupful of the boiling mixture, and beat into the whipped eggs. Put back into the saucepan, stir for two minutes and pour into a deep, open dish. Eat with milk, or cream, and sugar....
27 minute read
Baked Soup.
Baked Soup.
Prepare beef and vegetables early in the day; mix all up well, and put into a strong earthenware jar, with a good cover of the same material. Coat this top thickly with a stiff paste of flour and water to exclude the air, and set in the oven for six hours. Once in a while, grease the paste to prevent it from scorching or cracking. It is also well to set the jar in a dripping or bake pan of boiling water. Serve without straining....
24 minute read
Devilled Lobster.
Devilled Lobster.
Open the lobster-can and empty it into a bowl an hour before using it. Mince evenly. Put vinegar, butter and seasoning into a saucepan, and when it simmers, add the lobster. Cook slowly, covered, half an hour, stirring occasionally. Turn into a deep dish, and garnish with slices of egg. Eat hot with buttered Boston crackers....
15 minute read
Calf’s Liver à la Mode.
Calf’s Liver à la Mode.
Wash the liver, and soak half an hour in cold, salted water. Wipe dry and lard with the fat pork, allowing it to project on both sides. Heat dripping, onion, herbs, and spice in a frying-pan. Put in the liver and fry both sides to a light brown. Turn all into a saucepan, add the vinegar, and water enough to cover it; put on a close lid and stew gently one hour and a half. Lay the liver on a hot dish, add the sauce to the gravy, strain it, thicken with browned flour, boil up; pour half over the l
31 minute read
Baked Celery.
Baked Celery.
Cut two bunches of celery, the best stalks only, into inch-lengths, and stew in boiling water, a little salt, for ten minutes. Drain off the water, and add a cup of milk, a tablespoonful of butter, rolled thickly in flour, a little pepper and salt. Simmer three minutes after heating, and pour into a shallow bowl to cool. Butter a bake-dish, strew the bottom with fine bread-crumbs. When the celery is almost or quite cold, beat into it two eggs, and pour into the dish. Strew bread-crumbs thickly o
29 minute read
Potatoes au Gratin, with Vermicelli.
Potatoes au Gratin, with Vermicelli.
Mash the potatoes as usual, with butter, milk, and salt. Smooth into a hillock upon a pie-plate, and strew with a handful of vermicelli broken small, cooked soft in boiling water, a little salt, then drained perfectly dry and spread out to cool. Brown all in a quick oven, glaze with butter, slip to a hot dish, and it is ready....
18 minute read
Lemon Pudding.
Lemon Pudding.
Chop the pulp of the lemons, leaving out the thick white peel, very fine; stir into the crushed crackers, with the butter and salt. Beat the molasses into this, gradually, with the grated peel. Line two pie-dishes with good paste, fill with the mixture and bake, without upper crusts. Eat warm, or cold. They are best fresh....
26 minute read
Beef Soup with Barley.
Beef Soup with Barley.
Cut up the meat and crack the bones. Cut up celery, turnips, and tomatoes. Put all these, with the onion, into the soup-pot, with the gallon of cold water, and boil gently three hours. The liquor should be reduced one-third. Wash the barley and boil fifteen minutes in a very little water. Strain the soup, pressing hard. Season; let it boil up once, and skim before adding the barley and the water in which it has boiled. Simmer half an hour, and serve....
23 minute read
Stuffed Loin of Veal.
Stuffed Loin of Veal.
Prepare a dressing of bread-crumbs, a little chopped corned ham, parsley, pepper and salt, moistened with milk. Have the bones taken out of the meat, and fill the holes thus left with the stuffing. Secure the meat into a good shape with skewers, and cover the top and sides with thick foolscap paper, binding it with strings. Grease paper and strings, put the veal into your dripping-pan with a cup of hot water, and bake, basting the paper now and then with dripping, to prevent scorching. At the en
1 minute read
Baked Tomatoes.
Baked Tomatoes.
Strew the bottom of a pie-dish with fine crumbs, having greased it first. Drain off much of the liquor from a can of tomatoes, add it to the soup, pour the tomatoes upon the crumbs, season with pepper, salt, and butter; strew more crumbs thickly over the top. Bake, covered, twenty minutes; then brown....
15 minute read
Kidney Beans with Sauce.
Kidney Beans with Sauce.
Soak the beans overnight. The next day boil them until soft in salted water. Drain this off. Strain the first gravy taken from the roast veal—before the milk is substituted—into a saucepan; add a tablespoonful of butter, and half a small onion, minced. Boil five minutes, strain through a soup-sieve, pressing the onion hard; season with pepper, salt, and a little chopped parsley; pour over the beans, simmer fifteen minutes, closely covered, drain off half of the liquor, and serve in a covered dis
24 minute read
Oyster Soup.
Oyster Soup.
Drain the liquor from the oysters through a colander. Put the liquor over the fire with half as much water, salt, pepper, and a large tablespoonful of butter for each quart of soup. Let it boil up well, and put in the oysters. Heat slowly, and as soon as they “ruffle,” which should be about five minutes after they reach the boil, strain off the soup. Have in another vessel as much boiling milk as there was oyster liquor. Pour the oysters into a hot tureen, put a large spoonful of butter upon the
32 minute read
Brown Fricassee of Chicken.
Brown Fricassee of Chicken.
Joint the chicken neatly, and lay in salted cold water half an hour. Cut a quarter of a pound of salt pork into strips, and fry in good dripping. Strain it out, skin the chicken as far as possible, and fry in the same fat, with a sliced onion. Chop the pork fine and put into a saucepan; next, the onion; at last, the fowl. Sprinkle a teaspoonful of mixed allspice and cloves over all, pour on cold water to cover them well, put on a tight lid, and stew gently for an hour or more, until the meat is
39 minute read
Ladies’ Cabbage.
Ladies’ Cabbage.
Boil a firm cabbage in two waters. Drain, then set aside to get cold. Chop fine; add two beaten eggs, a tablespoonful of butter, pepper, salt, and three tablespoonfuls of milk. Stir all well, and bake brown in a buttered pudding-dish. Eat very hot....
12 minute read
Potatoes au Naturel.
Potatoes au Naturel.
Choose those of uniform size; put on in their skins, in boiling water. When about half done, check the boil suddenly by a cupful of cold water. This is said to make old potatoes mealy. Boil again until a fork will pierce them. Drain off the water; sprinkle with salt to make the skins crack, and dry out in the uncovered pot, on the range, for a few minutes before peeling....
20 minute read
Sliced Apple Pie.
Sliced Apple Pie.
Chop half of the butter into the flour. Work up with ice-water. Roll out thin; baste all over with butter, and sprinkle lightly with flour; fold closely into a long roll; flatten, and re-roll as thin as at first; then baste again. Repeat this three times. Set the last roll in a cold place for at least an hour. Roll out, and line two buttered pie-plates, reserving enough for upper crusts. Pare, core and slice juicy pippins; put a layer within the crust; sprinkle sugar liberally over it, strew hal
42 minute read
A Plain Soup.
A Plain Soup.
Slice the meat and crack the bones. Cut the vegetables into strips and fry the onions in good dripping. Then put all, with meat and bones, into a soup-pot with the water. Cover and cook gently five hours. Strain the liquor from the shreds of meat and rub the vegetables through the colander. Season and set aside half the stock for to-morrow. Put that meant for to-day into a soup-kettle; season and boil up for a minute, that you may skim it; then add the corn-meal, previously scalded with a cup of
31 minute read
Breaded Mutton Chops.
Breaded Mutton Chops.
Trim the chops from fat and skin, leaving a bit of bone clean at the end of each. Beat up a raw egg; dip the chops in this—having peppered and salted them; roll in cracker-dust, and fry brown in good dripping or sweet lard. Drain, and arrange in rows upon a hot dish, the large end of each overlapping the small end of the next. Garnish with parsley....
19 minute read
Milanaise Potatoes.
Milanaise Potatoes.
Heat and strain your gravy. Put into a saucepan with the seasoning, butter, and lemon, bring to a boil, and stir it into the beaten egg. Slice the potatoes; lay a row within the outer round of a neat pie-plate. (I hope you have one with a silver stand for the table.) Pour a few teaspoonfuls of sauce upon these; lay another and smaller row inside of the first; more sauce, and so on, until you have a low cone of sliced potato; pour sauce over all, coat with the bread-crumbs and cheese, mixed toget
29 minute read
Cocoanut Sponge Pudding.
Cocoanut Sponge Pudding.
Scald the milk and beat into this the cake-crumbs. When nearly cold add the eggs, sugar, rose-water, and lastly the cocoanut. Bake three-quarters of an hour in a buttered pudding-dish. Should it brown too fast, cover with white paper. Eat cold, with white sugar sifted over it....
24 minute read
Tapioca Soup.
Tapioca Soup.
Take the fat from the stock reserved for to-day. Bring the soup to a boil and stir in half a teacupful of “grained” tapioca, which has been soaked three hours in a little cold water. Add also seasoning, if needed; simmer half an hour and pour out. Send around grated cheese with it....
15 minute read
Roast Beef and Potato Balls.
Roast Beef and Potato Balls.
When your beef is about three-quarters done, pour nearly all of the gravy from the dripping-pan. Have ready some mashed potato worked smooth with a beaten egg, pepper and salt, then made into balls and rolled in flour. Place them in the pan around the meat and baste until well browned. Serve in the same dish with the beef....
17 minute read
Cauliflower au Gratin.
Cauliflower au Gratin.
Wash the cauliflower, cut off green leaves and stalks, and divide into neat bunches. Boil in hot water, salted, until tender. Drain well; dip each piece in melted butter, and strew thickly with fine, dry crumbs, mixed with pepper and salt. Arrange flower end uppermost, in a pudding-dish, and brown the crumbs upon the upper grating of an oven. Serve in a vegetable dish, and pass a boat of drawn butter with them....
20 minute read
Southern Rice Pudding—Méringued.
Southern Rice Pudding—Méringued.
Soak the rice two hours in the milk. Simmer in a farina-kettle until tender. Rub butter and sugar to a cream. Beat up the eggs, and whip the mixture into them while the rice is cooling. Stir all together; flavor, and bake three-quarters of an hour in a buttered dish . If baked too long, the custard will break. So soon as it is well set in the middle of the dish, draw to the oven-door, and spread with a méringue made of the whites of three eggs whisked stiff with one tablespoonful of powdered sug
41 minute read
Hasty Soup.
Hasty Soup.
The trimmings of your roast beef, and any other cold meat you may have—about two and a half pounds in all, chopped very fine. Put meat, butter, salt and pepper into a saucepan; add two quarts of cold water, and bring slowly to a boil. Cook half an hour after the boil fairly begins. Strain hard through a thin cloth; thicken with browned flour; add the catsup; boil up once, and pour over the fried bread in the tureen....
22 minute read
Larded Beef.
Larded Beef.
Trim yesterday’s roast on top, bottom, and sides, saving all the fragments for your soup. Then make incisions quite through the meat, and thrust in numerous lardoons of fat salt pork, projecting above and below. Rub the meat all over with vinegar, and then with melted butter, rubbing both in well. Put in a dripping-pan. Take the fat from the top of yesterday’s gravy; thin it with a little hot water; strain this into the dripping-pan, and baste the meat plentifully with it, keeping another pan in
34 minute read
Stewed Parsnips.
Stewed Parsnips.
Scrape, slice lengthwise, and lay in cold water half an hour. Cook tender in boiling water, a little salt. Drain off half the water, and stir in a tablespoonful of butter rolled thickly in flour. Pepper and salt to your taste, and stew gently five minutes before pouring into a deep, covered dish....
15 minute read
“Brown Betty.”
“Brown Betty.”
Put a layer of chopped apple in a buttered pudding-dish; strew with sugar, butter, and cinnamon. Cover with bread-crumbs; then more apple. When your dish is full, cover with crumbs. Invert a tin plate over it, and “steam” forty-five minutes in a good oven. Then, uncover and brown. Eat warm, with sugar and butter, or cream....
15 minute read
White Soup.
White Soup.
Crack the veal-bones, and cut off the meat in small pieces. Put into the soup-pot with the chopped ham; the onion sliced, the herbs and spice. Pour on the water, and boil very slowly five hours. The water should be reduced to three quarts. Strain off the liquor. Season three pints, and pour back upon the bones, etc. Cover tightly in a stone crock, and put away for to-morrow’s stock. To the remainder add the rice and the pint of water in which it has been soaking for two hours. Season, and cook g
43 minute read
Boiled Shoulder of Mutton with Oysters.
Boiled Shoulder of Mutton with Oysters.
Take the main bones out of a shoulder of mutton; fill the cavity with oysters, and bind the meat firmly over the incision. Sew the shoulder into a neat shape in a piece of stout tarlatan; put on in boiling water, slightly salted, allowing eighteen minutes to each pound in cooking. When done, unbind carefully upon the dish in which you are to serve it. Pour over it a sauce made of equal parts of oyster liquor and the broth from the boiling meat, seasoned, then thickened with a generous lump of bu
34 minute read
Creamed Potatoes.
Creamed Potatoes.
Mash in the usual way, whipping very light with a fork, adding a cupful of rich milk and two tablespoonfuls of softened butter, beating in gradually. Return to the saucepan; stir constantly for three minutes; turn into a bowl and whip with an egg-beater, hard, one minute. Pile in a hot deep dish, and set in the open oven until you are ready to send it to table....
19 minute read
Baked Beans.
Baked Beans.
Soak overnight. Next day, put on in cold water—salted—and cook soft. Drain dry, turn into a greased bake-dish, stir in a great spoonful of butter, and when this has melted, enough milk to fill the dish one quarter full. Season with pepper and salt; cover and bake forty minutes. Remove the top, and brown....
15 minute read
Giblet Soup.
Giblet Soup.
Clean and cut the giblets of your fowls into three pieces each. Stew tender in a pint of water. Take the cake of fat from the broth set by yesterday. Put a half cupful aside for your macaroni sauce. Warm the rest and strain out the bones, etc. Return to the fire, boil up and skim, chop the giblets fine and put them in with the water in which they were boiled. Simmer a quarter of an hour; stir in half a cupful of fine, dry bread-crumbs. Season, if necessary; boil ten minutes longer, stirring ofte
27 minute read
Smothered Chickens.
Smothered Chickens.
Prepare the chickens as for broiling, splitting each down the back. Lay flat in a dripping-pan, pour a cupful of boiling water upon them; set in the oven and invert another pan over them, so as to cover them tightly . Roast half an hour, lift the cover and baste freely with butter. In ten minutes more, baste with gravy from the dripping-pan. In five more, with melted butter—abundantly—going all over the fowls. Keeping the chickens covered except while basting them, increase the heat, until you a
41 minute read
Macaroni with Tomato Sauce.
Macaroni with Tomato Sauce.
Break half a pound of macaroni into inch lengths. Cover with salted boiling water, and cook twenty minutes, or until tender. Have ready a sauce prepared as follows: open a can of tomatoes; take out half the contents and cut up very small. Add, with pepper and salt, and a little minced onion, to the half cup of broth reserved for this purpose, and stew together twenty minutes. Put the macaroni into a deep dish, stir well into it a large tablespoonful of butter. Add to the sauce two great spoonful
31 minute read
Potato Chips.
Potato Chips.
Peel and slice, round, some fine potatoes. Lay in cold water for one hour. Dry by laying them upon a dry towel and pressing with another. Fry in salted lard, quickly, to a delicate brown. Take out as soon as they are done; shake briskly in a hot colander to free them from fat, and send to table in a deep dish—uncovered—lined with a napkin....
18 minute read
Chicken Broth.
Chicken Broth.
Cut an old fowl into quarters. Lay in salt and water an hour; put on in a soup-kettle with an onion, and four quarts of water. Bring very slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat shrinks from the bones. Take out the chicken, salt it, and set aside with a cupful of the broth, in a bowl (covered), until to-morrow. Season the rest of the broth and put back over the fire. Boil up and skim, and add nearly a teacupful of rice, previously soaked
40 minute read
Rolled Beefsteak.
Rolled Beefsteak.
Beat a large sirloin steak flat with the broad side of a hatchet. Fry a sliced onion in a little butter. Take it out with a skimmer, and put the meat into the pan. Fry quickly on both sides, soaking up all the butter and leaving a brown glaze upon the steak. Spread it upon a dish. Chop the onion, mix with bread-crumbs, minced herbs and a few chopped mushrooms, and lay this force-meat upon the steak. Roll the meat up tightly upon the dressing. Fasten with soft packthread and skewers. Put into a s
49 minute read
Salsify Fritters.
Salsify Fritters.
Scrape, wash, and grate the roots into a mixture made of a beaten egg, one cup of milk, and enough flour for a very thin batter. Thicken with the grated salsify; salt and pepper, and drop, in large spoonfuls, into boiling lard or dripping. Drain in a hot colander. Eat while fresh....
15 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
Drain off the liquor from a can of tomatoes; salt it, and put aside for another day’s soup. Strew the bottom of a bake-dish with fine crumbs; cover with tomatoes, sliced thin. Scatter over these a little minced onion and some bits of butter, with pepper, salt, and sugar. Proceed thus until the tomatoes are used up. Cover thickly with crumbs, fit a plate or tin lid over the scallop, and bake half an hour. Brown quickly upon the upper grating of the oven....
23 minute read
Fig Custard Pudding.
Fig Custard Pudding.
Soak the figs in warm water until quite soft. Split them; dip each piece in jelly, and line a buttered mould with them. Heat the milk, stir into the beaten eggs and sugar, return to the farina-kettle, and cook until it thickens well. Set by to cool. Beat the whites of two eggs to a stiff froth. Melt the soaked gelatine by adding two tablespoonfuls of boiling water, and setting it within a vessel of hot water. Stir until melted, and let it cool. When it begins to congeal, whip with the Dover egg-
51 minute read
Split Pea Soup, without Meat.
Split Pea Soup, without Meat.
Soak the peas all night. In the morning, put them on, with the vegetables and herbs cut small, and the tomato juice; cover with the water, and cook slowly three hours, or until you can rub all to a pulp through a colander. Season; simmer fifteen minutes, stir in the butter, cook five minutes longer, and pour upon the fried bread in the tureen....
19 minute read
Baked Halibut.
Baked Halibut.
Lay a cut of halibut, weighing five pounds, in salt and water for two hours. Wipe dry, and score on top. Bake an hour, basting often with butter and water melted together. Test with a fork to see if it be done, and transfer to a hot dish. Strain the gravy from the dripping-pan to a saucepan. Stir in a tablespoonful of walnut catsup, the juice of a lemon, and a tablespoonful of butter, cut up in three tablespoonfuls of browned flour. Boil, and pour into a sauce-boat....
24 minute read
Chicken and Ham Pudding.
Chicken and Ham Pudding.
Add a little hot water to the chicken broth reserved yesterday; strain, heat, and cook the macaroni tender in it. Drain the latter; mix well with the ham and chicken, beaten eggs, butter, and seasoning. Pour into a greased pudding-mould with a tight top, and boil for two hours. Dip the mould into cold water for half a minute; invert a hot dish, and strike gently upon top and upon sides to turn it out....
21 minute read
Mashed Potatoes.
Mashed Potatoes.
Pare and boil until a fork will pierce the largest. Drain off the water, leaving the potatoes in the pot. Set back on the range, strew with salt, and dry for three minutes. Whip up with a stout, four-tined fork until they are a mass of meal. Add, then, a great spoonful of butter, a cup of milk, salt, if necessary, whipping all in lightly. Form into a smoothed mound in a vegetable-dish. Pass with the fish....
21 minute read
Wine Sauce.
Wine Sauce.
Cream butter and sugar, whipping up, by degrees, with the hot water. Beat five minutes before adding, gradually, the wine and sugar. Heat in a tin vessel set in boiling water, stirring often, but not to a boil. Leave in warm water until you are ready for it. Stir up from the bottom as you serve....
25 minute read
Bone Soup.
Bone Soup.
Put on the bones and vegetables early in the day. Purchase soup meat a day beforehand, whenever you can. Cover with half the water. When the scum arises after the boil is reached, remove it, and pour in another quart of cold water. This will bring up more scum. Skim, after boiling again, and pour in the rest of the water. When no more scum comes up, cover the pot, and cook gently four hours, if you can give it so much time. Divide the liquor into two parts. Set away half in a stone jar, with the
42 minute read
Pigeon Pie.
Pigeon Pie.
Clean, wash, and cut the pigeons into quarters. Wipe dry and fry lightly in butter or dripping. Sprinkle well with salt and pepper. Have ready a greased pudding-dish and a good paste, made according to the receipt given on Friday of last week. Lay some pieces of pigeon in the bottom of the dish, and cover with a mixture of chopped eggs, and the giblets, boiled tender in a little water, then minced. More pigeons, and another layer of the force-meat. Stir two tablespoonfuls of butter, rolled in fl
40 minute read
Baked Hominy.
Baked Hominy.
Rub the butter into the hominy until there are no lumps left. Work up very thoroughly. Scald the milk; pour upon the beaten yolks and sugar, add the salt, and beat, by degrees, into the hominy. At the last, whip in the frothed whites, and pour into a buttered bake-dish. Put at once into the oven and bake until lightly browned....
17 minute read
Willie’s Favorite Pudding.
Willie’s Favorite Pudding.
Cut the bread into thick slices, and pare off the crust. Cover the bottom of a greased mould (with plain sides) with these, fitted in nicely. Soak with milk, spread with the suet and fruit mixed together. Sprinkle this with sugar, and strew almond shavings over it. Fit on another stratum of bread, soaking it likewise with milk, more of the suet and fruit mixture, sugar and almonds, and so on to the topmost layer which must be bread, and very moist with milk. Cover the mould, set in a dripping-pa
49 minute read
Macaroni Soup.
Macaroni Soup.
Boil the onion five minutes in a pint of salted water. Strain it out, and when the water again boils, put in the macaroni with the butter. Boil very gently until quite tender. Drain off the water, and spread the macaroni out to cool somewhat. Meanwhile, take the fat from the top of your cold soup; thin the latter with a cup of boiling water, and strain into the soup pot. Heat to a boil, skim, season, stir in the corn-starch, and when this has thickened it, put in the macaroni. Simmer ten minutes
28 minute read
Roast Mutton.
Roast Mutton.
The breast, fore leg, and saddle are best for this purpose. A nice way of cooking the breast is to sew it up in stout tarlatan and boil it eight minutes for each pound. Then take it out (saving the liquor), wipe as clean as possible, and put it into a dripping-pan; score the skin with a sharp knife, rub in pepper and salt; wash with beaten egg, strew thickly with bread-crumbs, and bake half an hour in a good oven. Baste twice with melted butter. Make a gravy of a cupful of the broth, thickened w
48 minute read
Potato Rissoles.
Potato Rissoles.
Work into cold mashed potato, a beaten egg, a little butter, pepper and salt. Make into egg-shaped balls; roll in beaten egg, then in pounded cracker, and fry in hot lard, or dripping, to a light brown. Drain well in a colander, and serve in a hot napkin-lined dish....
14 minute read
Lettuce Salad.
Lettuce Salad.
One-third as much oil as you have vinegar; pepper and salt at discretion. Cut up the young lettuces with a sharp knife; pile in a salad-bowl; sprinkle with powdered sugar, and pour the rest of the ingredients mixed together over the salad. Toss up with a silver fork, to mix all well....
14 minute read
Spinach à la Reine.
Spinach à la Reine.
Boil the spinach in salted water twenty minutes. Drain very thoroughly. Chop fine; return to the saucepan with a teaspoonful of sugar, two tablespoonfuls of butter, three tablespoonfuls of cream, a little nutmeg, pepper and salt. Stir constantly until almost dry. Have ready an egg-cup dipped in boiling water. Fill it with spinach, press hard and turn out upon a hot dish. Do this until all is moulded. Put a slice of egg upon the top of each....
22 minute read
Transparent Puddings.
Transparent Puddings.
Cream butter and sugar, beat in all the yolks and the whites of three eggs, the lemon, spice and brandy. Bake in open shells of good paste. (Add another “baste” of butter to the crust made for your pigeon pie; roll out and line paté-pans with it.) When nearly done, spread each with a méringue made of the reserved whites, whipped up with a little powdered sugar. Color very lightly. As they are to be eaten cold make them on Saturday....
24 minute read
Savory Porridge.
Savory Porridge.
Cut the meat from yesterday’s roast, and take the least desirable portions, with any remains of other meat you may have—veal, pork, or poultry. Chop extremely fine; and rub them through a coarse sieve or colander. Skim the fat from the liquor in which your mutton was boiled; add a chopped onion, a bunch of sweet herbs and a stalk of celery, chopped. Boil down to three pints; strain, season, and when it boils up again, skim and stir in your chopped meat, with half a cupful of dry bread-crumbs. Co
31 minute read
Minced Mutton and Eggs.
Minced Mutton and Eggs.
Mince the cold mutton. Have ready warmed a cupful of gravy, left from yesterday, or made from the bones of the roast. Season the meat well and stir into this, but do not cook it as yet. Strew the bottom of a buttered bake-dish thickly with dry crumbs; pour the mince upon it; cover with crumbs, and set in the oven, covered, until bubbling hot. Then break enough eggs over the top to cover the mince well; stick bits of butter here and there, pepper and salt, and bake quickly until well “set.” Serve
27 minute read
Potatoes au Maître d’Hôtel.
Potatoes au Maître d’Hôtel.
Slice cold boiled potatoes a quarter of an inch thick, and put into a saucepan with four or five tablespoonfuls of milk, two or three of butter, pepper, salt, and chopped parsley. Heat quickly, stirring all the time until ready to boil, when stir in a tablespoonful of flour, and two minutes later, the juice of a lemon. Take instantly from the fire so soon as this last ingredient goes in....
20 minute read
String-Beans—Sauté.
String-Beans—Sauté.
Open a can of string-beans and drain off the water. Cut them into inch lengths; cook twenty minutes in salted boiling water. Drain them, put them back into the saucepan with two tablespoonfuls of butter, a pinch of salt and a little pepper. Toss them over a clear fire for three minutes, until they are very hot; then turn out into a deep dish....
17 minute read
Jaune Mange.
Jaune Mange.
Put gelatine (soaked), sugar, juice, peels, and spice into a bowl and pour the boiling water over them. Stir until dissolved; put over the fire in a saucepan, and heat almost to boiling. Pour, very gradually, upon the beaten yolks. Return to the fire—in a farina-kettle—and stir one minute . It must not boil. Take it off, add the wine, and strain through double tarlatan. If you have ice, or if the weather be cold, set the mould containing this in the refrigerator, or in a very cool closet from Sa
47 minute read
Quick Lobster Soup.
Quick Lobster Soup.
Three lbs. of fish—the less choice parts of halibut or cod will do—those which are too bony for table use. Cover with three quarts of cold water and boil down to less than two or until the fish is in rags. Strain through a fine sieve and put on to boil. Season with salt and pepper. When you have skimmed it well, stir in a cup of milk in which has been mixed two tablespoonfuls of corn-starch. Boil up well; then add two tablespoonfuls of butter. Stir it in, take out a cupful of soup and beat it in
40 minute read
Roast Tenderloin of Beef.
Roast Tenderloin of Beef.
As I have before stated, this is the best, and not the least economical cut for the table, there being no waste and scarcely any bone. Put in the dripping-pan, pour a cup of boiling water over it, and roast carefully, basting often with its own gravy. When nearly done, dredge with flour and baste once with butter. Do not let it once get dry while cooking. Allow about ten minutes per pound if you like it rare and juicy—that is, if your oven be of moderate heat. Pour the fat from the gravy, thicke
33 minute read
Canned Succotash.
Canned Succotash.
Open the can an hour before it is to be cooked, and turn into a bowl. Drain off the liquor, put the succotash into a saucepan, cover with boiling water, and stew half an hour. Throw off half the water, and add as much cold milk. When it boils, put in a tablespoonful of butter, cut into quarters and rolled in flour; pepper and salt; simmer five minutes and serve in a vegetable-dish....
20 minute read
Apple Trifle.
Apple Trifle.
Heat the milk, and pour over the beaten yolks and sugar. Put back in a farina-kettle, and stir until it begins to thicken, say about eight minutes. Set by in a shallow vessel to cool. Beat the whites very stiff, then whip gradually into the apple. When all is in, and well beaten, pile up in a glass dish, and pour the cold custard about the base....
18 minute read
Mock-Turtle Soup.
Mock-Turtle Soup.
Soak the calf’s head an hour in cold water, and boil in the five quarts of water until the bones will slip easily from the flesh. Take out the head, leaving the bones and broth in the pot. Take out the tongue and brains, and put them in separate plates. Set aside, also, the cheeks and the fleshy parts of the scalp to cool. Chop the rest, including the ears, very fine. Reserve four spoonfuls of this for force-meat balls. Season the rest with pepper, salt, onion, allspice, herbs, and mace, and put
1 minute read
Veal Cutlets and Brains.
Veal Cutlets and Brains.
Flatten the cutlets with the broad side of a hatchet; dip in beaten egg, then in cracker-dust, and fry rather slowly in ham-dripping, if you have it; if not, in salted lard. Drain off the fat; put into a hot-water dish, pepper, and cover while you fry, in the same fat, after straining it, the brains from the head of which your soup was made. They should first have been boiled for ten minutes, drained, and cooled; then beaten to a paste with egg, seasoned with pepper and salt, and dropped by the
30 minute read
Steamed Bread Pudding.
Steamed Bread Pudding.
Heat the milk; pour over the eggs and sugar, beaten together. Stir in the corn-starch; cook one minute, and pour upon the bread-crumbs, beating all to a batter. Put a layer of this in the bottom of a buttered pudding-mould. Cover this with suet; then with raisins; sprinkle with sugar; then more butter, and proceed in the foregoing order until the mould is nearly full. Fit on the top, put into the steamer over a pot of boiling water, and steam at least two hours. If you have no steamer, boil one
43 minute read
Curry Soup.
Curry Soup.
You can, if you dislike the taste of curry, warm up what was left from your mock-turtle soup, just as it is. But you can vary it, agreeably to most palates, by stirring into it, when melted, and almost on the boil, a tablespoonful of curry powder, if there be more than three pints of soup—half as much, should there be but a quart. Wet the powder up in cold water, add to the soup, and cook three minutes....
22 minute read
Stewed Beef.
Stewed Beef.
Cut the meat into strips about an inch long. Cover with a pint of water, and stew gently two hours. The meat should be ready to fall to pieces. Add the onion and herbs cut up fine, the spice, salt and pepper, and stew half an hour, closely covered. Then stir in the browned flour, and when it has thickened, the sauce and wine. Cover the bottom of a deep dish with strips of fried bread, and pour the stew over it. If cooked long and slowly enough, it will be a rich brown mixture, with no hard lumps
31 minute read
Baked Macaroni.
Baked Macaroni.
Break half a pound of macaroni into short pieces; cook in boiling water, salted, twenty minutes. Drain, put a layer into a greased bake-dish; strew thickly with grated cheese, and stick bits of butter over it. Go on in this order until the dish is full, strewing cheese and butter on top. Pour in a cup of milk; bake, covered, thirty minutes; then brown nicely. Serve in the pudding-dish....
19 minute read
White Puffs.
White Puffs.
Whisk eggs, lemon, and sugar to a méringue , and add alternately with the flour to the milk. The salt should be sifted with the flour. Beat very light, and bake in small, well-buttered tins, or cups. Turn out, sift powdered sugar over them, and eat with custard sauce....
14 minute read
Custard Sauce.
Custard Sauce.
Rub the butter into the sugar, add the eggs, and beat light. Put in corn-starch and spice; finally, pour upon this mixture, by degrees, the boiling milk. Set within a saucepan of boiling water five minutes, stirring all the while, but do not let it really boil....
24 minute read
Clam Chowder.
Clam Chowder.
Fry five or six slices of fat salt pork crisp, and chop fine. Sprinkle a layer in the bottom of a pot; cover with clams; sprinkle with pepper, salt, and bits of butter, then with minced onion. Next, have a stratum of small crackers, split and soaked in warm milk. When the pot has been filled in this order, cover all with cold water, and cook slowly (after the water is heated) three-quarters of an hour. Strain the chowder, without pressing or shaking; put clams, etc., into a covered tureen; retur
33 minute read
Fried Weak Fish.
Fried Weak Fish.
Clean, wash, and dry the fish. Lay in a broad pan or dish; salt, and dredge with flour. Fry in hot lard or very nice dripping to a light brown. In serving, lay the fish side by side, the head of each to the tail of the one next him. Garnish with parsley....
15 minute read
Braised Duck.
Braised Duck.
Clean and wash the duck. Stuff with a dressing of bread-crumbs seasoned with pepper and salt, a little onion and sage. Sew up the vent, and tie the neck to keep in the flavor. Fry the duck in a great spoonful of butter until lightly browned, turning it often. Add the butter used for frying to the gravy saved from yesterday; thin with boiling water, and, having put the duck into a saucepan, strain this gravy over it. It should half cover the fowl. Stew slowly forty-five minutes, or until tender,
43 minute read
Purée of Green Peas.
Purée of Green Peas.
Open a can of peas, drain off the liquor, and cook twenty minutes in boiling water slightly salted. Strain off the water through a colander; mash the peas with the back of a wooden spoon, and rub through the colander into a bowl below. Put two tablespoonfuls of butter into a saucepan, with pepper, salt, and a little sugar, and, if you fancy it, three mint leaves finely chopped. Heat, but not to boiling, stir in the pulped peas, and toss about with a silver fork or spoon until they are a smoking
31 minute read
Cauliflower à la Crème.
Cauliflower à la Crème.
Boil a fine cauliflower, tied up snugly in coarse tarlatan, in hot water, a little salt. Drain and lay in a deep dish, flower uppermost. Heat a cup of milk; thicken with two tablespoonfuls of butter, cut into bits, and rolled in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce, and pour half into a boat, the rest over the cauliflower....
24 minute read
Corn-Meal Pudding without Eggs.
Corn-Meal Pudding without Eggs.
Sift the salt with the flour, and mix up well with the meal. Make a hole in the middle, and pour in the milk, stirring the meal and flour down into it. Beat smooth. Mix molasses, spice, butter, and the soda—this last dissolved in hot water—all together, and beat into the batter—well and hard . Butter a tin mould with a cover; pour in the pudding, and boil steadily an hour and a half. Eat hot with butter and sugar....
33 minute read
Chicken Broth.
Chicken Broth.
Clean, wash, and truss, but do not stuff, a full-grown fowl. Set aside the giblets for another use. Bind the legs and wings of the fowl closely to its sides. Put into a pot with four quarts of water (cold), and cook gently until the liquor has fallen one-third. Then add a full cup of rice, soaked for one hour in a very little water, and boil half an hour more, or until the chicken is tender and the rice soft, but not broken to pieces. Take out the chicken. Wipe off the adhering grains of rice, w
53 minute read
Paté of Salt Cod.
Paté of Salt Cod.
Boil the oyster-liquor, stir in the corn-starch wet up with cold milk. When it thickens, add the butter and pepper; next the parsley and fish. Heat almost to boiling, and stir in the chopped egg. Take from the fire, and cover, over a pot of boiling water, ten minutes. Make the shell by lining a profusely buttered cake-mould, or round pan with nearly straight sides, with a thick sheet of puff-paste, pricking it at the bottom to prevent too much puffing. Cut a round piece exactly the size of the t
47 minute read
Boiled Chicken and Rice.
Boiled Chicken and Rice.
Boil the giblets tender in a little salted water; chop fine, and when the rice is strained from the soup, mix them well through it. Pile the rice, when you are ready to serve it, upon a meat dish; lay the chicken upon the top; pour a few spoonfuls of egg sauce over it, and send to table....
17 minute read
Egg Sauce.
Egg Sauce.
One cup of the broth in which the chicken was boiled, heated; thickened with a tablespoonful of butter rolled thickly in flour; poured over two beaten eggs; boiled one minute, with a tablespoonful of parsley stirred in; then seasoned and poured upon the pounded yolks of two boiled eggs placed in the bottom of a bowl. Stir up well, and it is ready....
17 minute read
Ambrosia.
Ambrosia.
Arrange slices of orange in a glass dish; scatter grated cocoanut thickly over them; sprinkle this lightly with sugar, and cover with another layer of orange. Fill the dish in this order, having a double quantity of cocoanut and sugar at top. Serve soon after it is prepared....
13 minute read
Café au Lait and Sponge-Cake.
Café au Lait and Sponge-Cake.
To one pint strong made coffee, add the same quantity of boiling milk. The coffee should be first strained through muslin into the table-urn, then the milk poured in with it. Wrap the urn in a woollen cloth, if you have no “cozy,” for five minutes before serving. Send around sponge-cake, home-made or bought, with it....
28 minute read
A Good Stock Soup.
A Good Stock Soup.
Slice the meat, crack the bones, chop the vegetables, and put all on over the fire with the water. Boil slowly five or six hours; strain; pick out the meat as well as you can, and set aside. Then, rub the vegetables through a colander, prior to straining all through your soup-sieve. Set aside half the stock for Monday. Do this much on Saturday. Or, if you choose, do not strain the soup at all until Sunday morning. It will be the richer for cooling with meat, etc., in it. In either case, season b
38 minute read
Beef à la Mode de Rome.
Beef à la Mode de Rome.
Cut a quarter of a pound of streaked salt pork, and the same quantity of lean beef into strips, and fry, with a sliced onion, in good dripping. Put them in the bottom of a pot and lay a rib roast of beef, rolled round, upon them. Add a pint of boiling water, cover, and cook ten minutes to the pound, turning the beef three times meanwhile. Transfer the meat to a dripping-pan, dredge the top with flour, then baste with its own gravy, once. Keep hot, without cooking, while you strain the gravy left
50 minute read
Hominy Croquettes.
Hominy Croquettes.
Work hominy, butter, and salt to a smooth paste; beat in the eggs, finally the chopped meat, after peppering and salting it. Stir up in a farina-kettle until hot, and pour out to cool. When cold, make into long rolls with floured hands, flour each well by rolling upon a dish, and fry to a yellow-brown in sweet lard. Drain off the fat and pile upon a hot dish....
19 minute read
Snow Custard.
Snow Custard.
Soak the gelatine one hour in a teacupful of cold water, then stir in two-thirds of the sugar, the lemon-juice and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoonful at a time for half an hour, if you use the Dover egg-beater (at least one hour with any other). When all is white and stiff, pour into a wet mould, and set in a cold place. Make this on Saturday, and on Sunday dip the mould into hot water
41 minute read
Vermicelli Soup.
Vermicelli Soup.
Boil a quarter of a pound of vermicelli in a little salted water fifteen minutes. Heat the stock set aside for to-day, when you have taken the fat from the top, and when scalding, add the vermicelli. N. B.—Always break vermicelli and macaroni small before cooking. Add a little chopped parsley; simmer fifteen minutes and pour out....
16 minute read
Browned Mince of Beef.
Browned Mince of Beef.
Cut all the meat from the bones of yesterday’s roast, setting away the bones for another day’s soup. Mince the beef fine; mix with it one-fourth as much mashed potato, season highly with pepper, salt, a little mustard and catsup; work soft with the remains of yesterday’s gravy; heat in a saucepan, then heap upon a stone china dish, cover the mound with fine crumbs, and brown upon the upper grating of your oven. Put bits of butter thickly over the top as it begins to brown....
24 minute read
Stewed Potatoes—Creamed.
Stewed Potatoes—Creamed.
Chop cold boiled potatoes coarse ; put on in a saucepan with a cup of milk, and heat in an outer vessel of hot water. When scalding, pepper and salt; stir in a tablespoonful of butter, cut up and rolled in flour, and when this has melted, a beaten egg, stirred in while the potatoes are not boiling. Simmer one minute, and turn out....
18 minute read
Barley Broth.
Barley Broth.
Break the bones to splinters and chop the meat. Mince the vegetables, and put all into a soup-kettle, with the water. Boil slowly three hours, until the liquor has fallen one-third. Meanwhile wash the barley and boil half an hour in a little salted water. Strain your soup; cool to let the fat arise, and take this off. Season with pepper and salt and boil up. Skim, put in the barley, and cook gently half an hour longer....
21 minute read
Boiled Leg of Mutton.
Boiled Leg of Mutton.
The mutton will be cleaner and in better shape if boiled tied up in coarse net or tarlatan. Put on in boiling water, plenty of it, slightly salt, and cook steadily fifteen minutes to the pound. Save the broth for soup. Undo the net from the meat, rub the latter over with butter, lay on a hot dish, and send the oyster sauce in a boat. Garnish the mutton with sliced cucumber pickles....
21 minute read
Oyster Sauce.
Oyster Sauce.
Heat the oyster liquor, and when it boils, skim, and put in the oysters. So soon as they boil, stir in the butter, cut up and well floured, the spice and lemon-juice. Boil five minutes, take from the fire and put with the milk which has been heated in another vessel. Stir up well, and pour out....
16 minute read
Cocoanut Pudding.
Cocoanut Pudding.
Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip in the beaten yolks. Beat this into the soaked crumbs; stir in the corn-starch, then the whisked whites—finally, the grated cocoanut. Beat very hard, pour into a neat pudding-dish, well buttered, and bake in a moderate oven forty-five minutes. Eat cold, with powdered sugar on top....
26 minute read
Tomato Soup.
Tomato Soup.
Open a can of tomatoes, and cut them up small. Take the fat from the top of the liquor in which your mutton was cooked yesterday; put over the fire with the tomatoes and half a cup of raw rice, and cook slowly one hour. Season to taste, adding a lump of loaf sugar and a tablespoonful of butter, rolled in flour; simmer five minutes, and pour into the tureen....
19 minute read
Salmon Pudding.
Salmon Pudding.
Chop the fish fine, rub to a paste with the butter. Beat the bread-crumbs up with the eggs and seasoning; work all together; put into a buttered mould, with a tight top, and boil one hour. Dip in cold water; turn it out upon a hot dish. Have ready a cupful of drawn butter with a raw egg beaten into it, and pour over the pudding....
18 minute read
Swiss Turnovers.
Swiss Turnovers.
Mince the cold mutton left from yesterday. Put half a cupful of hot water into a saucepan; stir in a great spoonful of butter, cut up in flour; season with pepper, salt, and tomato catsup. Pour over a beaten egg, mix well, and, returning to the saucepan, add the mince, well seasoned with pepper, salt, a little grated lemon-peel and nutmeg. Stir up until very hot, but not boiling. Set by to keep hot while you make a batter of one pint of flour, four eggs, a little salt, and a quarter spoonful of
54 minute read
Lettuce Salad with Cream Dressing.
Lettuce Salad with Cream Dressing.
Heat the milk (or cream) almost to boiling; stir in the corn-starch wet up with cold milk. Boil up, add the sugar, and take from the fire. Cool, beat in the frothed whites, oil, pepper, mustard and salt, and, when the lettuce is shred fine, add the vinegar to the dressing, and pour over it. Toss up with a silver fork. Eat very soon....
19 minute read
Wayne Pudding.
Wayne Pudding.
Cream butter and sugar; add the beaten yolks; whip up light with the lemon, then add the whites, alternately with the flour. Butter a mould abundantly, line it with the strips of citron; put in the batter, a few spoonfuls at a time; cover and set in a pan of boiling water, in a good oven. Keep plenty of boiling water in the pan, and cook steadily one hour and a half. Dip into cold water and turn out upon a hot plate. Eat warm with wine or brandy sauce. Leave room in the mould for the pudding to
40 minute read
Ox-tail Soup.
Ox-tail Soup.
Cut the tail into joints and fry brown in good dripping. Slice the onions and two carrots, and fry in the same, when you have taken out the pieces of tail. When done, tie them, with thyme and parsley, in a lace bag, and drop into the soup-pot. Put in the tail, then the beef, cut into strips. Grate over them the two whole carrots, pour over all the water, and boil slowly four hours. Strain and season; thicken with brown flour wet with cold water; boil fifteen minutes longer, and pour out....
26 minute read
Irish Stew.
Irish Stew.
Cut the meat into pieces an inch wide by two long. Slice the parboiled potatoes and onions. Put a layer of meat in a pot; then one of potatoes, next one of onions. Pepper and salt each sparingly; scatter the herbs upon the onions; put in more meat, and so on. When all are in, cover—barely—with cold water, and stew slowly two hours. Strain out the meat, and put into a covered dish—a chafing-dish, if you have one. Return the gravy to the saucepan; thicken with browned flour; cut your paste into na
34 minute read
Corn Pudding.
Corn Pudding.
Rub butter and sugar together; beat in the eggs; salt the milk, and put in next; lastly, the corn, drained of can liquor. Beat up well; pour into a greased bake-dish, and set, covered, in the oven. At the end of half an hour, take off the lid, and brown....
14 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
Parboil double the quantity of potatoes required for your Irish stew, and lay aside eight for this dish. Cut, when cold, into dice; fry a small chopped onion in a heaping spoonful of butter, for one minute, then put in the potatoes. Stir briskly to keep them from browning; cook until very hot; add a tablespoonful of chopped parsley; stir a minute longer; turn all into a heated colander; shake hard to get rid of the grease, and serve hot in a vegetable-dish....
23 minute read
Queen’s Toast.
Queen’s Toast.
Cut slices of stale baker’s bread round with a cake-cutter, taking off all the crust. Fry in sweet lard to a light brown. Dip each round quickly into boiling water to remove the fat. Sprinkle thickly on both sides with a mixture of powdered sugar and nutmeg, and pile upon a hot plate. You may dispense with sauce if you will heat a glass of wine, and put a teaspoonful, or less, upon each piece, after dipping it into the water, and before sugaring it. Serve hot....
33 minute read
Réchauffé Soup.
Réchauffé Soup.
An excellent a soup as ox-tail deserves repetition, and the probability is that, since Friday is a fast day from meat with Roman Catholic servants, you have enough soup left over for your family proper. Warm it up, making very hot, but not to boiling. If you like, you can put some dice of crisp fried bread in the tureen....
17 minute read
Lobster Croquettes.
Lobster Croquettes.
To a can of preserved lobster, chopped fine, add pepper, salt, and powdered mace. Mix with this one-fourth as much bread-crumbs as you have meat, work in two tablespoonfuls of melted butter, and make into egg-shaped rolls. Roll these in raw egg, then in cracker-dust, and fry in butter or very sweet lard. Serve dry and hot with cresses or parsley laid around them....
18 minute read
Chickens with Mushroom Sauce.
Chickens with Mushroom Sauce.
Split a pair of chickens down the back as for broiling, and lay in a dripping-pan, with two cups of boiling water, a little salt, poured over them. Cover very securely with another pan of the same size—inverted—and cook an hour and a half if the fowls are of fair size. Baste at least six times; twice with butter in which has been mixed a little pepper; three times, copiously, with their own gravy, and, just before they are done, again with butter. Boil half a can of mushrooms ten minutes in clea
44 minute read
Boiled Macaroni.
Boiled Macaroni.
Break half a pound of pipe macaroni into short lengths. Cover well with boiling water, salted, and boil—not too fast—about twenty minutes, or until tender and clear at the edges. Drain well; pour a little into a hot, deep dish, and butter it, then strew with grated cheese. Do this three times in filling the dish, with cheese scattered over the top....
17 minute read
Nursery Plum Pudding.
Nursery Plum Pudding.
Soak the rice two hours in a farina-kettle, just covered with warm water. When all the water is soaked up, shake the rice hard, to reach that at the bottom, and add a pint of milk. Simmer gently, still in the inner kettle, until the rice is again dry, and quite tender. Shake up anew, and add another pint of milk. When this is hot, put in the raisins, dredged with flour; cover the saucepan and cook twenty minutes. Turn into a bowl; put with it the butter, rice-flour, the remaining pint of milk, h
44 minute read
Dresden Soup.
Dresden Soup.
Early in the day, put on the meat, pig’s feet and bones, and cook slowly five hours in six quarts of water. Skim then, carefully, add the onions, mace, and herbs, cut small, and the carrots, grated . Stew half an hour; take out the meat and the feet, leaving the bones, etc., on the fire. Cut the flesh from the feet, and return the bones to the pot. Set aside half this flesh, with a few pieces of beef, to get cold. Chop the rest fine, and make up with pepper, salt, and a raw egg, into small force
1 minute read
Boiled Blue Fish.
Boiled Blue Fish.
Sew up the fish neatly in a thin cloth, put on in scalding water with a little salt, half a small cup of vinegar, a quarter of an onion, six whole black peppers, and a blade of mace. Let it stand, just below boiling heat, half an hour; then increase the heat and boil thirty minutes more. Take out, unwrap, lay upon a hot dish and pour over it a cupful of drawn butter, with a little lemon-juice stirred in it....
24 minute read
Baked Calf’s Head.
Baked Calf’s Head.
Put on, having removed the brains, in four quarts of cold water, and boil gently one hour. Take out the head; salt and pepper the liquor and set by as the foundation of Monday’s soup, keeping out a cupful for gravy. Put the calf’s head in a dripping-pan, rub over with butter, pour the gravy into the pan, and bake, covered—basting four times—for half an hour. Uncover, wash over with a mixture of melted butter, pepper, and salt, and a teaspoonful of catsup. Dredge with browned flour, baste again,
42 minute read
Canned Succotash.
Canned Succotash.
Drain from the liquor; cut the beans—if French or string beans—into short pieces; cook half an hour in salted boiling water; drain this off; add a cup of hot milk, thicken with a great spoonful of butter, cut up in flour, pepper, and salt, and simmer ten minutes more....
14 minute read
Casserole of Rice with Tomato Sauce.
Casserole of Rice with Tomato Sauce.
Boil one cup of rice tender in hot water, a little salt, shaking up from time to time, but never stirring. Drain dry, add a very little milk in which has been stirred a beaten egg, a teaspoonful of butter, a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Pile it around the inner edge of a flat dish; smooth it neatly, rounding the top, into a sort of fence; wash over carefully with the beaten yolks of two eggs, and set it in the ove
44 minute read
Belle’s Dumplings.
Belle’s Dumplings.
Roll out a quarter of an inch thick, cut into oblong pieces, rounded at the corners. Put a great spoonful of damson, cherry, or other tart preserve, in the middle, and roll into a dumpling. Bake about forty minutes, brush over with beaten egg, while hot, and shut up in the oven three minutes to glaze. Eat hot with brandy sauce. ( For receipt for sauce see Wednesday, 2d Week in January. )...
30 minute read
Clear Soup.
Clear Soup.
Take the grease from the soup-jelly you will find in the crock into which the stock was poured yesterday. Take it up by the ladleful, leaving the meat and sediment at the bottom, and put on to heat in a soup-kettle. When it boils, stir in the beaten white of an egg; take off the scum as fast as it rises, and when quite clear add two teaspoonfuls of Coxe’s gelatine, previously soaked in cold water. Add, meanwhile, a little boiling water to the sediment and meat dice in the pot; strain off the liq
50 minute read
Fricasseed Chickens—White.
Fricasseed Chickens—White.
Clean, wash, and joint the fowls. Lay in cold salt and water for one hour. Put them into a pot, with half a pound of salt pork cut into strips, and cold water enough to cover them. Cover closely, and heat very slowly to a gentle boil. The excellence of the fricassee depends mainly upon care in this respect. If the fowls are full-grown and reasonably tender, stew more than one hour after they begin to boil. When done add half a chopped onion, parsley and pepper. Cover again for ten minutes. Stir
41 minute read
Buttered Parsnips.
Buttered Parsnips.
Boil tender and scrape. Slice lengthwise. Put three tablespoonfuls of butter into a saucepan with pepper, salt and a little chopped parsley. When it heats, put in the parsnips, and shake and turn until the mixture boils. Lay the parsnips in order upon a hot dish, and pour the butter over them....
14 minute read
Savory Potatoes.
Savory Potatoes.
Pare and cut into squares some raw potatoes. Lay in cold water half an hour, put into a saucepan, cover with boiling water, slightly salted, and stew half an hour, not so fast as to break them. Then throw off the water and add a cupful of sauce made from the gravy of Friday’s chickens, thinned with a little hot water, and strained; seasoned to taste, and again thickened with a tablespoonful of butter rolled in flour. Simmer all for ten minutes, and turn into a deep dish....
24 minute read
Pie-Plant (April) Fool.
Pie-Plant (April) Fool.
Put the strained pie-plant into a saucepan; set it in boiling water, and, when hot, beat in the butter, sugar, and beaten yolks. Stir two minutes, and turn out to cool. This can be done on Saturday. On Sunday, a few minutes’ whirl of your egg-beater will give you the méringue . Beat in the powdered sugar with a few more, and when you have poured the stewed fruit (or vegetable) into a glass bowl, pile the méringue (the “fool”?) on the top....
24 minute read
Milk and Bread Soup.
Milk and Bread Soup.
Boil down the liquor in which Saturday’s calf’s head was cooked, to less than two quarts. Add a pint of milk previously heated, and mixed with three beaten eggs. Thicken with two tablespoonfuls of butter rolled in flour, and take at once from the fire. Salt and pepper, if needed. Have ready in a tureen a cupful of fine, dry crumbs. Pour on the soup, stir up for a moment, cover and send to table with a plate of grated cheese....
23 minute read
Larded Mutton Chops.
Larded Mutton Chops.
Trim off superfluous fat and skin; beat flat with the broad side of a hatchet, and lard each with four strips of fat, salt pork, drawn quite through, so as to project on both sides. Put into a saucepan, sprinkle with minced onion, pepper, and parsley, and barely cover with weak broth. The gravy from yesterday’s chickens will do, or any other you may chance to have. Put on the saucepan lid, set it where it will not boil under an hour, and think no more about it until the time is up. Then increase
45 minute read
Corn-Meal Hasty Pudding.
Corn-Meal Hasty Pudding.
Wet up meal and flour with the water and stir into the boiling milk. Mem.—Cook all sorts of milk-puddings (boiled) in a farina-kettle. Boil steadily half an hour, stirring very often from the bottom. Put in salt, sugar, butter, and spice, and cook ten minutes more. Pour into a bowl, or other uncovered dish. Eat hot with sugar and butter....
26 minute read
Bean and Corn Soup.
Bean and Corn Soup.
Put on the beans, pork, beef, and all the vegetables except the corn, with the water, and boil slowly until the beans are thoroughly broken, and the meat in rags. Meanwhile, cook the corn tender in just enough boiling water to cover it. When done, stir in half the butter and flour, salt and pepper, and cover to keep hot while you strain the soup, rubbing the beans, onion, and celery to a pulp through a colander. Set aside half for to-morrow. Return the rest to the fire; pepper to taste; add the
33 minute read
Beefsteak Pudding.
Beefsteak Pudding.
Rub the suet into the flour, salt slightly, and make, with the water, into a paste just soft enough to roll out. Roll into a sheet nearly half an inch thick. Butter well a round-bottomed pudding mould; line with the paste, and leave in a cold place while you cut the steak into small squares, seasoning with pepper, salt, and catsup. Fill the paste-lined mould (or bowl) with this. Cut a piece of paste for the top. Cover with this, pinching the two sheets of paste tightly together at the edges. Let
54 minute read
Stewed Potatoes.
Stewed Potatoes.
Old potatoes, by this time, need a little management to make them acceptable at a season when appetites crave fresh vegetables. This is a good way to cook them. Pare very thin, and leave in cold water one hour. Put on to cook in cold water, bringing it soon to a boil. When a fork will run easily into the largest, strain off the water, throw in a handful of salt, and dry, for a minute, on the stove. Then take out the potatoes; crack each one by pressing with a wooden spoon; put into a deep dish,
41 minute read
Cold Slaw.
Cold Slaw.
Shred the heart of a white cabbage, and pour over it a dressing of two tablespoonfuls of oil, four of vinegar, one teaspoonful each of salt and sugar, and half as much pepper and mustard, beaten up well with the whipped yolks of two eggs. The mixture should be quite thick. Use an egg-beater in mixing....
15 minute read
Baked Chocolate Custards.
Baked Chocolate Custards.
Scald the milk; wet up the chocolate and stir in. Boil two minutes. Beat the yolks into the sugar, and pour the hot mixture slowly upon them, stirring constantly. Season and fill small cups, which should be set ready in a dripping-pan of boiling water. See that there is no danger of their boiling over the tops. Cook twenty minutes, or until the custards are firm. While they cool whip the whites to a stiff méringue with a little powdered sugar. When the custards are cold, heap this upon the tops.
26 minute read
“Red Pottage.”
“Red Pottage.”
To the bean-stock set by on yesterday add a can of red tomatoes, cut small, and two lumps of sugar, and simmer, set in boiling water for fear of burning, until they are one mass of pulp. Strain through a colander, add seasoning, and stir in a generous glass of claret which was poured, two hours before, upon a sliced, deep-colored beet , warm from the boil. Strain the juice from the beet by squeezing in a cloth. Put a double-handful of fried bread into a tureen, and pour the soup upon it. This, i
35 minute read
Boiled Cod with Caper Sauce.
Boiled Cod with Caper Sauce.
Sew the fish up neatly in a thin cloth and cook in boiling water, fifteen minutes to the pound. Unwrap, lay upon a hot dish, and pour over it the following sauce: Put a cupful of boiling water into a saucepan, and stir in two tablespoonfuls of butter, cut up in a heaping teaspoonful of flour. Beat in, when thick, the whipped yolk of an egg, the juice of a lemon, and twenty-four capers. Stir up well, cook half a minute, and take from the fire....
25 minute read
Scalloped Chicken.
Scalloped Chicken.
Clean, wash, and cut an old fowl to pieces. Put into a pot with four quarts of cold water and cook very slowly until tender. Take it out, salt and pepper the broth, and put by for to-morrow’s soup, reserving one cupful for your gravy. Let the chicken cool, and cut—cleanly—into pieces an inch long by one fourth that width. Put the gravy, well-seasoned, over the fire, thicken with a tablespoonful of butter, cut up and rolled in flour; stir in the chicken, and just before it boils, take from the fi
38 minute read
Split Pea Pancakes.
Split Pea Pancakes.
Soak a pint of split peas all night. Put on, in the morning, in cold water and cook soft. Rub through a fine colander. While hot, stir in a tablespoonful of butter, and season with pepper and salt. When quite cold, beat in two eggs, a cupful of milk, and half a cupful of flour in which has been sifted—twice—a quarter teaspoonful of soda and twice as much cream-of-tartar. Beat hard and long, and fry as you would griddle-cakes....
22 minute read
Queen of Puddings.
Queen of Puddings.
Cream butter and sugar and whip in the yolks. Soak the crumbs in the milk and add next—then flavor. Pour into a buttered pudding-dish, filling it two-thirds of the way to the top, and bake until well “set” in the middle. Draw to the oven door, spread quickly with the jelly, and this with a méringue of the whites and half a cup of sugar. Shut the oven and bake quickly until the méringue begins to color. Eat cold with cream....
34 minute read
Chicken Soup.
Chicken Soup.
Take the fat from the top of the liquor in which your chicken was boiled yesterday, and put on the soup to heat. Meanwhile, boil half a cupful of rice tender in a pint of salted milk, and when the rice is soft, stir in a tablespoonful of butter worked up in flour to prevent oiling. When the soup boils up clear, skim and add the rice and milk, with two tablespoonfuls of minced parsley. Pepper and salt to taste; simmer ten minutes. Chop up three hard-boiled eggs fine; put into the tureen and pour
27 minute read
Mayonnaise of Fish.
Mayonnaise of Fish.
Rub the yolks smooth with the oil, add sugar, salt, pepper, and mustard, and, when all are mixed, the vinegar, a little at a time. Set by, covered, while you cut—not chop—the fish into strips an inch long, and shred the lettuce. Mix these in a bowl. Whip the frothed white of egg into the dressing, and pour upon the salad. Stir up with a silver fork and put into a glass dish. Garnish with rings of the whites of boiled eggs....
23 minute read
Veal Chops with Tomato Sauce.
Veal Chops with Tomato Sauce.
Trim and flatten the chops. Dip in raw egg, then in cracker dust, and fry, rather slowly, in lard or dripping. Open a can of tomatoes, and drain off the liquor. Salt the rest of the tomatoes and reserve for Friday’s soup. Put the liquor into a saucepan with a sliced onion, and stew ten minutes. Strain out the onion, return the juice to the fire; thicken with a great spoonful of butter, worked up in a teaspoonful of corn-starch; pepper and salt. Boil up sharply, and when you have laid the chops u
29 minute read
Macaroni with Eggs.
Macaroni with Eggs.
Break half a pound of macaroni into short bits; cook tender in boiling, salted water. Drain well; put into a deep dish and pour over it a cupful of drawn butter in which have been stirred two beaten eggs, and two tablespoonfuls of grated cheese, with salt and pepper. Loosen the macaroni to allow the sauce to penetrate the mass. Pass more grated cheese with it....
18 minute read
Potato Strips.
Potato Strips.
Pare, cut in long, even strips; lay in cold water for one hour; dry by spreading them upon a towel and pressing another upon them. Fry to a light brown in salted lard. Shake off the fat in a hot colander. Line a deep dish with a napkin and put in the strips. They should not be crowded in frying, but each should be distinct and free from the rest....
19 minute read
Jelly-Cake Fritters.
Jelly-Cake Fritters.
Cut stale sponge or very plain cup cake into rounds with a cake-cutter. Fry to a nice brown in sweet lard. Dip each round in boiling milk, to soften it and get rid of the grease. Lay upon a hot dish and spread with sweet jelly or jam. Pile neatly one upon another. Send around hot, sweetened cream to pour over them....
26 minute read
Graham Soup.
Graham Soup.
Chop the cabbage and slice the onions; pare and grate the other vegetables, and put over the fire with the rice, the bag of celery-seed, and the water. Stew one hour; add the tomatoes and stew twenty minutes more. Rub all to a pulp through a colander; return to the soup-pot, season, and when it boils, stir in the butter. Heat the cream to scalding in a separate vessel, and pour into the tureen. Stir the soup into it by degrees, and serve. Pass Boston crackers—split and buttered—with it....
25 minute read
Scalloped Oysters.
Scalloped Oysters.
Butter a pudding-dish, and strew the bottom with rolled cracker. Wet this with oyster-liquor and milk, slightly warmed. Then lay on oysters, set closely together. Sprinkle with pepper, salt, and bits of butter, with a few drops of lemon-juice. Another stratum of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly....
20 minute read
Stewed Sweetbreads—Brown.
Stewed Sweetbreads—Brown.
Boil the sweetbreads quickly—ten minutes are enough—blanch by throwing them into cold water, then leaving them to cool. Slice them lengthwise. Slice, also, the onion and mushrooms, and fry brown in half the butter. Strain them out, return the fat to the pan, with the rest of the butter. Heat, and fry the sweetbreads. When the latter are done, put all into a tin pail, with a tight top; add the gravy; set, covered, in boiling water, and stew gently, at the side of the range, half an hour. Arrange
30 minute read
Moulded Potato.
Moulded Potato.
Mash soft with butter and hot milk in which has been stirred a beaten egg. Salt and put into a buttered cake or pudding mould. Set in a pan of hot water, put on the lid of the mould, and keep the water at a hard boil half an hour. Dip the mould in cold water, and turn out the potatoes upon a flat dish....
18 minute read
Quaking Custard.
Quaking Custard.
Soak the gelatine two hours in a cup of the cold milk. Then add to the rest of the milk, which must be boiling hot, and stir until dissolved. Let it stand a few minutes, and strain through muslin over the beaten yolks and sugar. Put over the fire and stir five minutes, or until you can feel it thickening. Stir up well when nearly cold, flavor, and let it alone until it congeals around the edges of the bowl into which you have poured it; then stir again, and put into a wet mould. Set upon ice, or
47 minute read
Vermicelli Soup.
Vermicelli Soup.
Crack the bones into splinters; cut the meat into strips; slice the onions and chop the herbs. Put on in six quarts of water, and cook slowly five hours. Strain, pressing meat, etc., hard in the colander. There should be about four quarts of soup. Set aside half, when you have salted it, for Sunday. Return the rest to the clean kettle, season and skim. The vermicelli should have been broken small, and boiled in a little hot, salted water, three minutes. Strain, without squeezing; butter and pepp
27 minute read
Glazed Ham.
Glazed Ham.
Wash a fine corned —not smoked—ham; soak all night in cold water, and boil about eighteen minutes to the pound. There should be plenty of water in the pot, cold at first, and brought gradually to a boil. Skim well from time to time. Let it get cold in the water in which it was boiled, if you can spare the time. We always boil a ham the day before it is to be eaten. Take it out; remove the skin carefully, and put the latter back into the cold liquor when you have skimmed all the fat—which makes e
48 minute read
Spinach à la Parisienne.
Spinach à la Parisienne.
Pick off the leaves from the stalks; put on in boiling water, a little salt, and cook twenty minutes. Drain hard and dry, chop fine, return to the fire with a good piece of butter, a teaspoonful of sugar, a little nutmeg, pepper and salt, and stir two minutes. Then, beat in two or three tablespoonfuls of cream, or rich milk, and whip as you would a custard. It should be smooth to taste and sight. Boil up—barely—and dish....
23 minute read
Rhubarb Tart.
Rhubarb Tart.
Scrape the stalks, cut into small bits, and stew in a very little water. When tender, take from the fire and sweeten. Have ready some open shells of pastry, freshly baked. Fill with the fruit, and sift sugar on top. Eat warm or cold—never hot . Make more paste than you need, and keep—raw—in a cold place....
27 minute read
Pea and Rice Soup.
Pea and Rice Soup.
Open a can of green peas, and turn them into a bowl for an hour. Boil half a cup of rice soft in a cup of milk. Skim the stock made yesterday, and heat to a boil before adding the peas (drained) and the rice, which should have absorbed all the milk. Stew slowly half an hour; add what seasoning you like, and stir in a tablespoonful of butter cut up in flour. Simmer five minutes and pour out....
23 minute read
Fillet of Veal with Ham.
Fillet of Veal with Ham.
Have the fillet rolled and skewered by your butcher. Stuff a good force-meat of crumbs and minced fat ham between the folds of meat, and lay sliced ham over the top and sides, binding it in place with packthread. Put into a dripping-pan with a cup of boiling water, and roast twelve minutes for each pound. Baste very often. Half an hour before you take it up, remove the ham, and lay on one side of the pan; dredge the meat with flour and baste abundantly and frequently until well browned. Dish wit
39 minute read
Potato Balls.
Potato Balls.
To one cup of mashed potato add a beaten egg, pepper, and salt, and work smooth. Make into balls; roll them in flour. When the veal is half done, skim off the fat from the gravy, lay the balls in the pan, basting, now and then, and turning until they are browned all over. Drain well, and lay about the dished veal....
17 minute read
Stuffed Cabbage.
Stuffed Cabbage.
Boil a large, firm cabbage, whole, on Saturday, tying coarse net over it to keep it in shape. Do not remove the net until next day. Then, bind a broad strip of muslin about it that it may not crack in the stuffing. Extract the stalk with a thin, sharp knife. Without making a wide external aperture, “dig out” the heart, until you have room for nearly a cupful of force-meat. Chop the bits you have taken out, mix with cooked sausage-meat, a very little onion, pepper, salt, a pinch of thyme and brea
44 minute read
Charlotte Cachée.
Charlotte Cachée.
Cut the cake into horizontal slices of uniform width. Spread each with jelly—first, the tart, then the sweet, and fit into their former places. Ice thickly with a frosting made of the whites, sugar, and lemon-juice. Set in a sunny window, or slow oven, to harden. The former is the better plan....
14 minute read
Bird’s Nest in Jelly.
Bird’s Nest in Jelly.
Empty the eggs carefully through a hole in the small end; wash them out with cold water, and while wet inside set firmly in a pan of bran or meal, to keep them steadily upright. Fill them with blanc-mange. Next morning, fill a glass dish two-thirds full with clear jelly, reserving a large cupful. So soon as the jelly is firm enough to bear their weight, break the shells, with care, from the blanc-mange eggs, and pile them upon the jelly. Lay the “straw”— i. e. , the orange-peel—over and about th
52 minute read
Ham and Egg Soup.
Ham and Egg Soup.
Skim once more and re-heat the liquor in which your ham was cooked, and, when boiling, take off the scum; stir in two tablespoonfuls of corn-starch, wet in a half cup of milk. Take out a pint of the soup, and pour slowly, stirring well, upon four beaten eggs. Return to the soup, with a handful of very finely minced parsley. Stir one minute, without letting it boil, and pour upon half a dozen split Boston crackers, lining the tureen....
23 minute read
Veal Patés.
Veal Patés.
Chop up the meat left from Sunday’s fillet—reserving some for salad—also the crisped ham. Season well, warm up the gravy, when you have removed the fat; mix a little oyster liquor with it, and stir in the mince. Heat almost to boiling, and set by, covered, where it will keep warm. Line paté -pans with the paste reserved for this purpose from Saturday. If kept in the refrigerator or cool cellar, it will be perfectly good. Bake these “shells,” buttering the tins well; slip out while hot; arrange o
34 minute read
Creamed Parsnips.
Creamed Parsnips.
Boil, scrape, and slice lengthwise. Have ready in a saucepan a great spoonful of butter, with pepper and salt. Put in the parsnips, shake and turn until very hot; lay the parsnips upon a dish; add to the sauce three tablespoonfuls of cream, or four of milk, in which has been rubbed a teaspoonful of flour. Boil up briskly, and pour over the sliced vegetable....
18 minute read
Salad of Lettuce and Veal.
Salad of Lettuce and Veal.
Cut half a pound of your cold veal into inch-long strips, and strew with salt and pepper. Shred a head of lettuce, and chop two boiled eggs—not too finely. Mix these together in a bowl. Prepare a dressing thus: Beat the yolks of two eggs (add the whites to the soup); salt lightly, and beat in, a few drops at a time, four tablespoonfuls of oil; then, as gradually, three teaspoonfuls of best vinegar, and half a teaspoonful of celery essence—Colgate’s, if you can get it. The mixture should be thick
31 minute read
Corn-Starch Hasty Pudding.
Corn-Starch Hasty Pudding.
Scald the milk, and stir in the corn-starch, previously wet in cold water to a white liquid. Boil steadily, stirring constantly, ten minutes. Salt and butter. Let the pudding stand three minutes in hot water, after you take it from the fire, and turn out into a deep, open dish. Cook, of course, in a farina-kettle....
25 minute read
Mélange Soup.
Mélange Soup.
Cut the meat into dice, and put on in the water. Boil gently two hours, when add the rice, tomato-juice, and the vegetables cut into small squares, and already cooked five minutes in hot water, to take off the rank taste. Stew half an hour, or until the vegetables and rice are tender, but not a pulp; season; boil up once and pour out—meat, vegetables, and all—into the tureen....
19 minute read
Ragoût of Mutton.
Ragoût of Mutton.
Fry the mutton to a nice brown, quickly, in the dripping. Lay in a saucepan, the chopped ham upon it, and cover with the gravy, highly seasoned. Stew slowly until very tender; take up, and keep hot, while you add the lemon to the gravy, with the catsup. Boil five minutes; strain, and return the gravy to the saucepan. Thicken, and put in the parsley minced fine. Boil up, and pour over the meat in a flat dish. Put sippets of fried bread around the edge of the dish....
25 minute read
Canned Corn Pudding.
Canned Corn Pudding.
Beat eggs, sugar, and butter together; then add the corn. Salt the milk, and dissolve the corn-starch well in it, and pour, by degrees, upon the rest, mixing well. Bake in a greased bake-dish three-quarters of an hour. Keep covered until nearly done; then, brown....
13 minute read
Baked Tomatoes.
Baked Tomatoes.
Drain off the liquor from a can of tomatoes, and put it into your soup. Pare the crust from some slices of bread, cut them to fit the bottom of a greased pie-dish, and fry to a light brown in dripping. Dip each in boiling, salted milk, fit to their places in the dish, pour the tomatoes upon them, season with pepper, salt, butter, and a little sugar. Strew thickly with crumbs, and bake, covered, twenty minutes; then, brown....
22 minute read
Peach Batter Pudding.
Peach Batter Pudding.
Lay the drained peaches in a buttered bake-dish. Salt the flour, and sift into a pan. Beat eggs and butter together, stir in the milk, and pour, by degrees, into a hole in the middle of the flour, until you have a smooth batter. Pour upon the peaches, and bake in a brisk oven. Add a glass of brandy to the peach syrup; sweeten to taste; stir in two tablespoonfuls of butter, and set in boiling water until the butter is melted. Serve the pudding in the bake-dish and eat with this sauce....
35 minute read
Eel Soup.
Eel Soup.
Clean the eels with care, removing all the fat; cut them into short pieces, and fry for five minutes in dripping. Drain, put into a saucepan with the water, onion, and pepper, and stew slowly one hour, or until they are tender, without breaking. Strain through a colander; pick out the eels and cover in a tureen, the bottom of which is lined with strips of buttered toast. Strain the soup, through a soup-sieve, back into the saucepan; heat, and stir in butter, flour, and parsley. Boil up, add the
27 minute read
Boiled Chicken.
Boiled Chicken.
Clean and stuff as for roasting. Bind legs and wings to the sides; tie in a net, and put on in boiling water—if tender. If doubtful, use cold water, and cook very slowly. When the fork-test shows that it is done, unwrap and lay on a dish. Salt, pepper, and butter well, and cover while preparing the sauce. Take out a cup of the liquor, cool, and skim, put on in a saucepan; put in a tablespoonful of butter, rolled in flour, and stir to a boil. Take off, and pour gradually over two beaten eggs. Ret
33 minute read
Steamed Corn-Meal Pudding.
Steamed Corn-Meal Pudding.
Put meal, flour, salt, sugar, and soda in a bowl; mix thoroughly; make a hole in the middle and work in the milk and butter. Beat hard and long when all are in; put into a buttered mould with a tight top, and steam one hour and a half. If you have no regular steamer, fit the mould in the top of a pot of boiling water, taking care it does not hang into the water. Lay a thick wet towel, folded, over the top of the mould to keep in all the heat. Or, you may simply boil it. Eat hot, with butter and
39 minute read
Cream Almond Soup.
Cream Almond Soup.
Skim and heat the soup. Meanwhile, blanch (that is, scald and skin) the almonds, and pound in a mortar. Rub to a powder the yolks of three hard-boiled eggs, and work up, with the butter, flour, and almonds, to a paste. When the soup boils, pepper and salt, and put in the mace. Skim clean, strain out the mace; return to the pot and stir in the paste of almonds, etc. Boil up gently, have the milk scalding hot in the tureen, and pour in the soup, mixing all up well. Serve at once....
26 minute read
Beefsteak.
Beefsteak.
Flatten with the broad side of a hatchet; broil over (or under) a clear fire upon a buttered gridiron—turning often. Lay upon a hot dish; salt, pepper, and butter, plentifully. Cover with a hot dish or lid, and let it stand five minutes to draw out the juices....
13 minute read
Chopped Potatoes.
Chopped Potatoes.
Chop cold boiled potatoes into dice. Put some butter or nice dripping into a frying-pan; heat, and stir in the potatoes. Shake to prevent them from sticking to the pan, and when very hot, and glazed with the butter, pepper and salt, and turn into a hot colander. Shake and toss for a moment, and pour into a deep dish....
17 minute read
Chicken Salad.
Chicken Salad.
Cut the meat from the “carcasses” of yesterday’s chickens. If you have but a little it may be worth while to give John a piquant side-dish. Add an equal quantity of shred lettuce, when you have cut your chicken into narrow strips, two inches long. Mix in a bowl; prepare a dressing according to the receipt given on Monday; pour over it, mix well and lightly; put into a salad-dish, and lay sections of two hard-boiled eggs on top, with a chain of sliced whites—left from the yolks used for the soup—
26 minute read
Moulded Spinach.
Moulded Spinach.
Boil twenty minutes in hot, salted water; drain, pressing hard. Chop fine , and put into a saucepan, with a good lump of butter, a little pepper, salt and sugar. Beat and toss until nearly dry. Press hard into an oblong pan or mould. Invert this upon a hot dish. Lay slices of egg upon the top....
16 minute read
Oyster Soup.
Oyster Soup.
Strain the liquor from the oysters into a saucepan, mixing in the water. Season and spice to taste. When the liquor boils, add a quarter of the oysters chopped fine. Boil five minutes; strain through muslin and put back into the saucepan. Thicken with the butter rubbed up in a tablespoonful of corn-starch. When this boils, drop in the whole oysters. Cook until they “ruffle.” Meanwhile, make a sugarless custard by heating and salting the milk, adding the beaten eggs, and stirring four minutes ove
31 minute read
Fillets of Halibut.
Fillets of Halibut.
Cut a tolerably thick halibut steak into strips four inches long by two wide. Put three tablespoonfuls of butter, with pepper and salt, into a saucepan, and simmer gently—not frying—until tender. Then drain, and put upon a hot water dish to keep hot. Cut some potatoes into small balls. There is a little instrument for this purpose, like a rounded gouge, which turns them out rapidly and neatly. A small iron spoon will give you oval balls. Or, if you find it easier, cut the potatoes into equal cub
49 minute read
Paté of Sweetbreads.
Paté of Sweetbreads.
Cut good puff-paste into rounds a quarter of an inch thick. Reserve one of these for the bottom of each paté. With a smaller cutter take out the centre of three others and pile upon this, making a deep well over an inch across. Bake quickly, glazing with white of egg when nearly done. Boil three sweetbreads ten minutes, leave in cold water as long; cut into dice, put into a saucepan with a great spoonful of butter, a little pepper and salt, and a few spoonfuls of boiling water, and stew twenty m
37 minute read
Boston Cream Cakes.
Boston Cream Cakes.
Stir the butter into the warm water, and heat slowly to a boil. Then put in the flour, boil and stir one minute; empty into a dish to get cold. Beat the eggs light, and whip, first the yolks, then the whites, into the cooled paste. Drop in great spoonfuls, upon buttered paper, not letting them touch each other, and bake, in a quick oven, ten minutes. They should puff up to quadruple their original size. Pass a sharp knife lightly around each, split, and fill with the following mixture: Heat thre
44 minute read
Soup Verte.
Soup Verte.
Stew the beef with the celery-seed in a quart of water for two hours, or until the meat is in rags. Strain hard in a bag. Add the other quart of water in which have been simmering, for half an hour, the grated carrot, the spinach cut small, and the other vegetables sliced. Stew all together fifteen minutes; rub entirely through a colander; return to the fire, season; add sugar, chopped parsley, butter and flour; boil up and drop in the noodles, one by one. Simmer ten minutes, and pour out. It is
29 minute read
Baked Mutton Cutlets.
Baked Mutton Cutlets.
Trim neatly and put the bits of bone, skin, etc., on in a pint of cold water to stew down into gravy. Pour a little melted butter upon the cutlets and set over hot water, fifteen minutes. Then dip each in egg, next in rolled cracker, and lay in your dripping-pan with a very little water. Bake rapidly, basting with butter and water. When the gravy has boiled down to one cupful, strain into a saucepan; season with pepper, salt, and tomato catsup. Thicken with browned flour; strain into it the grav
36 minute read
Tapioca Pudding.
Tapioca Pudding.
Soak the tapioca in cold water three hours; drain off the water, if it be not all absorbed. Soak another hour in the warmed milk. Then, beat eggs and sugar up with the butter, add the milk and tapioca, stir up well from the bottom, after it goes into the oven, and bake in a buttered pudding-dish until firm and nicely browned. Eat warm with sweet sauce. It is also good cold, eaten with sugar and cream....
31 minute read
Calf’s Head Soup.
Calf’s Head Soup.
Boil a calf’s head on Saturday until the flesh slips from the bones. Salt and pepper the meat and set away, with the brains—also salted and cooked—in a cool place. Return the bones to the liquor with the vegetables and herbs cut small, the fried beef and onions, and boil one hour. Season highly and put by in a cool cellar until Sunday. Take off the fat, and melt the soup-jelly under it by heating all together in a soup-kettle. When hot, strain, and set aside half the stock for Monday. Boil up th
35 minute read
Imitation Turtle.
Imitation Turtle.
Slice the meat from the head neatly. Heat the gravy with seasoning, herbs, and onion, and boil ten minutes. Strain; put the meat into the saucepan; pour the gravy over it, and set all in boiling water fifteen minutes. Put over the fire with the sliced eggs and force-meat balls. Let them begin to boil, and take off. Lay the meat evenly upon a dish, and the eggs upon it, the force-meat balls around all, and pour half the gravy over it, sending up the rest in a boat....
24 minute read
Chopped Macaroni.
Chopped Macaroni.
Boil half a pound of macaroni tender in hot salted water, and let it cool. Then chop small. Have ready in a saucepan a cupful of hot milk in which an onion has been boiled and strained out. Stir into this a great spoonful of butter, pepper, salt, and two tablespoonfuls of grated cheese. When these are well mixed, put in the macaroni, and shake—not stir—until very hot. Turn into a deep dish, and grate more cheese on the top. Pass a red-hot shovel over this until the cheese browns—or if dry, takes
27 minute read
String-Beans and Fried Brains.
String-Beans and Fried Brains.
Cut the beans into short lengths and cook in boiling water salted. Drain, stir in butter, pepper, and salt, and dish. Garnish with the brains, rubbed smooth, seasoned, beaten up with a raw egg and a little flour, and fried by the spoonful in hot fat....
13 minute read
Alice’s Pudding.
Alice’s Pudding.
Sprinkle the bottom of a buttered bake-dish with crumbs. Pour in the jam, and cover this with the rest of the crumbs, wet with a little milk. Scald the remainder of the milk, and pour, gradually, upon the beaten eggs and sugar. Heat and stir three minutes; put it, spoonful by spoonful, upon the crumbs, so as not to displace them, and when all is in, bake until well set and slightly colored by the heat. Eat cold—with cream, if you can get it....
23 minute read
A Good White Soup.
A Good White Soup.
Skim the stock set aside yesterday; heat and season, then strain through thin muslin, and return to the fire. Skim again; add a great spoonful of butter, cut up in flour, and boil up. Have ready in your tureen a cupful of hot milk, in which has been soaked half a cupful of bread-crumbs; beat into these the whites of two eggs; pour in the soup, by degrees, stirring in well, and serve....
21 minute read
Ham and Eggs.
Ham and Eggs.
Cut slices of ham of equal size; cover with boiling water, and cook ten minutes, then let them get cold. Cut off the rind and fry in their own fat, until browned. Lay upon a hot dish; strain the fat, returning it to the pan with a little butter, and when hot break in the eggs. Fry upon one side; trim off the ragged edges, and lay upon the ham. Dust with pepper, and serve....
21 minute read
Succotash.
Succotash.
Open a can of succotash; drain off the liquor, cut the beans into short lengths, and put on in boiling water, salted. Cook twenty-five minutes; drain off the water, and add as much cold milk. When this is hot, stir in a great spoonful of butter, cut up in flour; pepper and salt, cook three minutes more and serve....
16 minute read
Oyster Salad.
Oyster Salad.
Cut the oysters into thirds; pull the hearts out of nice lettuce heads and shred up one-third as much as you have oysters. Make a dressing in the proportion of two tablespoonfuls of best oil to four of vinegar; one teaspoonful of salt and the same of sugar; half as much pepper, and made mustard. Rub all up well, and pour over oysters and lettuce just before serving....
19 minute read
Plain Macaroni Pudding.
Plain Macaroni Pudding.
When the macaroni is tender, drain off the water and add the salt and butter. Heat the milk and pour over the beaten eggs, sugar and flavoring. Mix with the macaroni, and bake in a buttered pudding-dish, covered, for half an hour; then brown. Eat with butter and sugar....
23 minute read
Pot-au-feu.
Pot-au-feu.
Put on the beef in two quarts of water and cook slowly until it is tender, and the water reduced to one quart. Put the vegetables—except the potatoes—on in boiling water. Cook ten minutes; throw away the water and cover with a quart of cold. Add the potatoes; pepper and salt and cook gently half an hour. Put in the meat and the quart of gravy and simmer ten minutes more, with the minced herbs. Then pour out. This is only a family soup, but is a good one when properly cooked....
25 minute read
Boiled Leg of Mutton.
Boiled Leg of Mutton.
Do not have the shank too long, nor cut it so short as to make the leg “chunky.” The meat will look cleaner and less sodden if you boil it in a piece of mosquito net or tarlatan, sewed about it somewhat tightly. Put on in boiling salted water, plenty of it, and cook fifteen minutes to the pound. Unwrap and lay upon a hot dish. Butter all over, and sprinkle lightly with salt. Twist frilled paper about the end of the shank....
24 minute read
Caper Sauce.
Caper Sauce.
Take out a cupful of the liquor in which the mutton was boiled (putting away the rest for soup), strain, heat, and skim; stir in two tablespoonfuls of butter rubbed in a teaspoonful of flour; pepper, boil up, pour upon a beaten egg; return to the fire and stir for a minute; add two dozen capers or nasturtium-seed, and pour into a sauce-boat. Pass, of course, with the mutton....
19 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
Parboil the potatoes, and cut into dice. Chop a small onion and mince a tablespoonful of parsley. Put two tablespoonfuls of butter or excellent dripping into a frying-pan, and when hot, stir in potatoes, onion, and parsley. Shake and toss until all are hissing hot, but do not let them brown. Shake off the fat in a hot colander, and serve in a deep dish....
18 minute read
Peach Lèche Crèma.
Peach Lèche Crèma.
Scald the milk; stir in the corn-starch wet with cold milk, and cook, still stirring, until it begins to thicken. Take from the fire, and beat in the butter, then the whipped yolks, two whites and sugar. Whisk to a light cream. Drain the syrup from the peaches; lay them in the bottom of a bake-dish, and pour the mixture gently over them. Bake in a quick oven ten minutes, then spread with a méringue of four whites whisked stiff with a little sugar. Shut up in the oven until this is slightly tinge
37 minute read
Scotch Broth.
Scotch Broth.
Take the fat from the top of the broth in which the mutton was boiled yesterday. Chop up an onion, a good sized one, and put in it. Boil half an hour and strain. Add a cup of barley, previously soaked two hours in cold water, and cook for two hours more. Chop up some parsley fine and add. When the barley is very soft, and the broth has boiled down one-half, pour out and serve, having peppered to taste....
22 minute read
Mutton Pie.
Mutton Pie.
Cut the meat from yesterday’s mutton, into strips two inches long by half an inch wide. Chop a pickled cucumber to pieces, also two boiled eggs. Put a layer of meat in a bake-dish, strew with pickle and egg; salt and pepper and drop, pretty thickly, over it, bits of butter rolled in flour. Go on in this order, until your meat is used up, when pour in a cup of oyster-liquor or cold water. Cover with a good crust, ornamented around the edges; make a slit in the middle, and bake one hour. N. B.—The
28 minute read
Cabbage Salad.
Cabbage Salad.
When the vinegar boils, put in butter, sugar, and seasoning. Boil, and add the shred cabbage. When this is scalding hot, take from the fire. Pour the hot milk upon the eggs, and cook one minute, stirring constantly. Turn the cabbage into a bowl, pour over it the smoking custard, toss up and mix well, and set it, covered, in ice-cold water. Eat perfectly cold....
18 minute read
Soup à la Bonne Femme.
Soup à la Bonne Femme.
Put bones, meat, onion, and rice on in the cold water, and cook slowly three hours. Strain, rubbing the rice and onion to a pulp, through a coarse sieve. Season, boil up, skim, and stir in parsley and butter. Heat the milk, pour upon the beaten eggs, and add to the soup, stirring in well. Let it almost boil, and take from the fire. Pour out, and serve at once....
21 minute read
Corned Beef.
Corned Beef.
Wash the beef well, put on in plenty of boiling water, and cook at least eighteen minutes to the pound, if the piece be tolerably thick. Put away the liquor for to-morrow. Dish the meat. Make a sauce as directed on Tuesday, for mutton, but substituting pickled cucumber, chopped, and a very little pickled onion, for the capers. Serve in a boat....
17 minute read
Scalloped Cauliflower.
Scalloped Cauliflower.
The cauliflowers in market now are less nice than those to be had earlier, or later in the year. Still, you can get them, now and then. Boil, tied in a net, in hot water. Clip into neat clusters, and set, stems downward, in a buttered bake-dish. Beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter, and four of milk. Season with pepper and salt, and whip in a raw egg. Butter, salt, and pepper the cauliflower, and pour the mixture over it. Cover closely, and ba
30 minute read
Fried Potatoes.
Fried Potatoes.
Wash, pare, and slice round, very thin. Leave in cold water one hour; wipe, by spreading upon one towel, and pressing another upon it, and fry, not too many at a time, in boiling lard, salted. Cook quickly, take out with a wire spoon, and shake in a hot colander. Serve in a deep dish lined with a hot napkin....
17 minute read
“Peas Porridge Hot.”
“Peas Porridge Hot.”
Soak a quart of split peas all night. In the morning put on in the liquor from your corned beef, with a sliced onion and a little celery-seed, tied in thin muslin. The liquor should be skimmed and poured cold upon the peas. Cook slowly, until these are soft enough to pulp through a colander. Rub them; if the soup be very salt, add hot water; pepper to taste; boil up, and stir in a cup of hot milk, in which have been dissolved two tablespoonfuls of corn-starch, wet up in water, and a tablespoonfu
33 minute read
Baked Shad.
Baked Shad.
Clean, wash, and wipe a large shad. Stuff with a dressing of bread-crumbs, butter, salt, and pepper, wet with milk, and sew up carefully with fine cotton. Lay in the dripping-pan; pour over it a cupful of hot water, and bake one hour, covered, except when you are basting it with butter and water. Put into a hot dish, and keep warm, while you add to the gravy a teaspoonful of anchovy sauce, the juice of a lemon, a tablespoonful of browned flour, wet up with cold water, and pepper. Boil up well, a
30 minute read
Miroton of Beef.
Miroton of Beef.
Chop your cold corned beef fine. Have ready in a saucepan a cup of drawn butter, into which stir a teaspoonful of minced onion, the yolk of a boiled egg, pounded, and a beaten raw egg. Boil gently three minutes, and add the mince of beef. Stir until hot, but not boiling; pour into a bake-dish; spread with a cover of mashed potatoes, into which have been worked half a cup of milk and a great spoonful of butter. Brown in a good oven, and glaze with butter, when it begins to color well. Serve in th
29 minute read
Spinach with Eggs.
Spinach with Eggs.
Cut the leaves from the stems, and cook twenty minutes in boiling, salted water. Drain and chop very fine upon a board or chopping-tray. Return to the fire with a good spoonful of butter, a teaspoonful of sugar; salt and pepper to taste. Heat, stirring constantly and beat in the yolks of two hard-boiled eggs, rubbed to a fine powder. When well mixed, turn the spinach into a deep dish and garnish with a chain of sliced whites laid on top....
23 minute read
An Ambushed Trifle.
An Ambushed Trifle.
Cut the top carefully from the cake in one piece. Scoop out the inside of the loaf, leaving side-walls and bottom an inch thick. Coat these with the jelly. Heat the milk; beat eggs and sugar, with the cake-crumbs, and pour on the hot milk. Stir over the fire until thick, and add the corn-starch wet up with cold milk. Cook one minute and turn out. When cold, flavor and fill the cake with it. Coat the inside of the lid with jelly, and fit into its place; brush the whole cake with white of egg, sif
39 minute read
Clam Soup.
Clam Soup.
Strain the liquor from the clams, add one-third as much water, bring to a slow boil, skim and strain. Then put in the clams, chopped, with pepper and salt. Stew half an hour, and stir in two great spoonfuls of butter rolled in cracker-dust, one teaspoonful essence of celery (Colgate’s), and the juice of a lemon. Simmer ten minutes, have ready in your tureen a cup of scalding milk, slightly salted. Pour upon this the soup, stirring up well....
22 minute read
Beefsteak.
Beefsteak.
Cook according to receipt given on Thursday of Second Week in this month. If you use the “Vertical Broiler,” manufactured by the Dover Stamping Company, 88 North Street, Boston, you will save every drop of gravy, and be spared the trouble of watching and turning the steak.—See Familiar Talk , “Touching Saucepans.”...
14 minute read
Scalloped Tomatoes and Corn.
Scalloped Tomatoes and Corn.
Open a can of corn; drain, and cook twenty minutes in boiling water, salted. Throw off the water; cover the bottom of a bake-dish with fine crumbs; put in a layer of corn, butter, pepper, and salt; upon this a layer of canned tomatoes; butter and pepper, and sprinkle with a little sugar. Go on in this order until the dish is full. Cover with bread-crumbs; stick bits of butter over them, and bake, covered, half an hour. Brown and serve in the dish....
24 minute read
Whole Bermuda Potatoes.
Whole Bermuda Potatoes.
Pick out those of uniform size; put on in boiling water, salted slightly, and cook until a fork will pierce the largest. Turn off the water; set back on the range to “dry off;” lay a napkin, heated and neatly folded, upon a dish. Pare the potatoes quickly by pulling off their skins, and heap upon the napkin....
16 minute read
Boiled Custards.
Boiled Custards.
Heat the milk; beat yolks and two whites light, and pour the milk upon them. Return to the fire and cook, stirring all the while, until the custard begins to thicken. Let it cool. Season and put into glass cups. Whip the whites to a méringue with a little powdered sugar, and heap upon the top of each....
27 minute read
Ox Head Soup.
Ox Head Soup.
Soak the head two hours in cold, salted water. Wash well, and put on in cold water, with the vegetables and herbs. Cover, bring slowly to a boil, and cook four hours. Then, take out the meat of the head; salt well, and set away in a cool place. Salt and pepper the soup, and set by in an earthenware crock, leaving in the bones and vegetables. Do this on Saturday. On Sunday, take off the fat and heat the soup. Strain, first through a colander, rubbing the vegetables to a pulp, then through a sieve
39 minute read
Roast Breast of Mutton.
Roast Breast of Mutton.
Sew up in a thin cloth and boil ten minutes to the pound. (Take care of the broth for gravy.) When unwrapped, lay in a dripping-pan, wash well with butter, dredge with flour, and set in the oven half an hour, basting freely with its own broth, and lastly with butter. A few minutes before taking it up, strew thickly with crumbs—fine and dry—pepper these, and drop dots of butter over it. Brown, and dish. Garnish with sliced beet-root and cresses....
23 minute read
Hominy Fritters.
Hominy Fritters.
Rub the sugar and salt into the hominy; wet with the milk, and when smooth beat in the whipped eggs. Drop by the spoonful into boiling fat, and fry quickly. Drain in a hot colander. Everything depends upon beating and cooking. The soda should go in last of all the ingredients, and be whipped in hard....
15 minute read
Lettuce Salad.
Lettuce Salad.
Pull out the hearts and pick them apart. Heap loosely in a salad-bowl, and season, first sprinkling lightly with powdered sugar—with oil, vinegar, salt and pepper. Toss up with a silver fork; lay cold-boiled eggs, cut into sixths, lengthwise, upon the top....
12 minute read
Pine-apple Ambrosia.
Pine-apple Ambrosia.
Put a layer of pine-apple in a glass bowl; strew with sugar, and wet with wine. Next, put a stratum of cocoanut, and sprinkle more sparsely with sugar. More pine-apple, sugar, and wine, and continue to add layers in the order given. The top coating must be of cocoanut. Eat soon, or the pine-apple will wither in the wine and become tough. Pass light cake with it....
28 minute read
Pilau of Mutton.
Pilau of Mutton.
Cut your cold roast into neat strips an inch long. Make a gravy of the cracked bones and skin, hard bits, etc., and a pint of water. While it is stewing down one-half, skim the liquor in which the meat was parboiled; put it over the fire with a cup of washed rice, and cook the latter tender. When there is but one cup of gravy left upon the bones, etc., strain, season highly with pepper, salt, and nearly a teaspoonful of curry powder. Chop, also, a quarter of a pickled onion, and mix in. Roll a t
42 minute read
Farina Hasty Pudding with Sauce.
Farina Hasty Pudding with Sauce.
Heat the milk, when the farina has soaked two hours in just enough water to cover it, and has absorbed it all. Salt the milk and stir in the farina. Boil half an hour, steadily stirring now and then, from the bottom. Add the butter; and let the pudding stand in hot water three minutes after you cease to stir, before turning out into an open, deep dish. Make a good sauce of butter, sugar, and nutmeg, and eat with it....
33 minute read
Crust Soup.
Crust Soup.
Pour the boiling water upon the crusts, which should be broken small. Set in a pot of boiling water for one hour, with a small onion minced fine, and the seasoning. Meanwhile skim the cold soup (or any good gravy) and heat to a boil. At the end of the hour, add the butter to the bread, and cover ten minutes longer. Then turn into the soup; beat up the bread and stir in the parsley. Simmer fifteen minutes, beat the eggs light, pour a little of the soup upon them to heat them before stirring them
32 minute read
Mock Pigeons with Mushroom Sauce.
Mock Pigeons with Mushroom Sauce.
The fillets must be boneless. Sprinkle with pepper and spread with force-meat. Roll up closely and wind with packthread. Put into a dripping-pan with enough water to half cover them. Invert a pan over them, and bake from forty-five minutes to one hour in proportion to their size. Boil, then blanch the sweetbread, by dropping it into cold water. Cut into dice, put into a cup of oyster liquor with a spoonful of butter, and simmer fifteen minutes. Baste the “pigeons” four times—twice with butter, a
45 minute read
Cabbage Sprouts and Eggs.
Cabbage Sprouts and Eggs.
Boil the sprouts tender, drain well, pepper and salt. Lay some slices of crustless toast in a deep dish, and soak in boiling water; drain them and cover with a soft omelette made of three or four eggs, “stirred” up in a pan in which has been heated a spoonful of butter. Lay the sprouts upon this, butter well and eat hot....
18 minute read
Bread and Raisin Pudding.
Bread and Raisin Pudding.
Butter the bread. Make a raw custard of eggs, sugar and milk. Line the bottom of a buttered dish with the bread. Wet with custard; strew with raisins, and lay in more bread. Go on in this order until the dish is full. The uppermost layer should be of bread, well buttered and soaked. Cover the dish; set in boiling water, and bake one hour, keeping the water at a fast boil. Turn out carefully, and pour hot, sweet sauce over it. The liquor from brandied peaches, made hot, with a little butter, make
36 minute read
Bouillon of Beef.
Bouillon of Beef.
Cover the beef with the water and cook slowly one hour. Meanwhile, cut the vegetables into long strips—not too thin—leaving the sprouts whole. Cook them all in boiling, salted water twenty minutes. Throw this water away, and at the end of the hour, skim the soup well, and put in the vegetables. Stew all very slowly two hours longer. There must never be a fast boil. Take out the beef; put into a dripping-pan; pour a cup of the soup (strained), seasoned well with pepper, salt, and mustard, over it
47 minute read
Tomato Omelette with Cheese.
Tomato Omelette with Cheese.
Break six eggs into a bowl and give about a dozen whirls of the beater, just enough to mingle whites and yolks well. Have ready in a frying-pan a great spoonful of butter. When it begins to hiss, run it quickly over the bottom of the pan, and pour in your eggs. Take the handle of the pan in one hand, a cake-turner in the other, and with the latter, loosen all around the edges of the omelette, while with the other hand you shake the pan to keep the eggs free from the bottom. In about three minute
58 minute read
Savory Rice Pudding.
Savory Rice Pudding.
Boil the rice with the whole onion in the broth, adding more, or hot water, as it swells. When the rice is soft and has soaked up the broth, remove the onion and add a raw custard made of the milk, egg, pepper, and salt. Mix well with the meat, put into a greased mould, set in a pan of boiling water, and bake, covered, until firm. Keep the water boiling hard. About forty-five minutes should be ample time. Turn out and eat with meat....
24 minute read
Corn-Starch Custard Pie.
Corn-Starch Custard Pie.
Boil the milk, stir in the corn-starch wet with milk. Boil one minute and cool. When cold, beat in the sugar, the yolks and two whites. Flavor, and bake in open shells of paste. When the custard is “set,” draw to the door of the oven, and cover with a méringue made of the reserved whites whipped stiff with two tablespoonfuls of white sugar and a teaspoonful of vanilla. Do this quickly and close the oven until the whites begin to color. Eat cold....
33 minute read
Frugal Soup.
Frugal Soup.
Break the bones, chop the meat, vegetables, and herbs, and cook slowly three hours in the water. Soak the sago, all this time, in a little cold water. Strain the soup, rubbing the vegetables and liver through the colander; season, boil, and skim; put in the sago and cook half an hour more....
15 minute read
Calf’s Liver à l’Anglaise.
Calf’s Liver à l’Anglaise.
Melt, but not heat the butter in a saucepan; lay in the liver, then the pork, next the minced parsley and onion, with a little salt and pepper. Cover closely, and set where it will heat very slowly without boiling , for one hour and a half. Then increase the heat gradually until the gravy begins to bubble. Remove from the fire; cover the liver in a hot water dish, thicken the gravy in the saucepan and pour over it when it has boiled one minute. Please obey these directions implicitly....
26 minute read
Spinach and Eggs.
Spinach and Eggs.
Pick the leaves from the stems; cook twenty minutes in plenty of boiling, salted water; drain, chop fine, return to the fire with butter, a little sugar, pepper, and salt. Beat until nearly dry, and very smooth; mould in a hot, oblong pan; turn out and garnish with sliced egg....
14 minute read
Cocoanut Pudding.
Cocoanut Pudding.
Soak the crumbs in the milk; cream butter and sugar, and beat in the yolks, then add to the soaked crumbs. Stir in corn-starch, beaten whites and flavoring—at last, cocoanut. Beat hard and bake forty-five minutes in a buttered pudding-dish. Eat cold....
21 minute read
Onion Soup.
Onion Soup.
Fry the onions in the butter; strain the latter; return to the frying-pan and stir in the flour gradually, cooking until it is a light bistre color. Thin with boiling water, added slowly. Meanwhile, heat the milk, and work by degrees, into the potato. Then strain through a colander into a saucepan; add a piece of soda the size of a pea, and set within a pot of boiling water. Cook ten minutes, season well, put in the flour and butter. Then mince the onions very fine, and stir in. Let all stand in
33 minute read
Salmon Croquettes.
Salmon Croquettes.
Mince the fish; work in the butter, slightly warmed; the powdered yolks, the seasoning, raw eggs—finally, the crumbs. Make into rolls; shape well by rolling in a dish covered thickly with flour. Fry quickly in sweet lard. Roll each, when done, for one instant, upon a clean cloth to take off the grease. Lay a square of treble tissue-paper, red, green, and white, upon a dish (fringing the ends), and serve....
20 minute read
Squeezed Potatoes.
Squeezed Potatoes.
Put old potatoes on in cold water, and cook soft. Skin rapidly, set over the fire for one minute; then, twist a soft, dry cloth around each one until you feel it crush but not quite break open. Lay each, as you squeeze it, within a hot dish, lined with a napkin. When all are in, turn the four corners of the napkin over the top to keep in the heat....
20 minute read
Almond Blanc-Mange.
Almond Blanc-Mange.
Soak the gelatine one hour in a cup of the milk. Heat the rest; add the almond-paste, and stir over the fire three minutes, then put in the sugar and gelatine, and stir five minutes more. Strain through thin muslin, pressing hard. When cool, pour into a wet mould, and set upon ice, or in cold water to form. Eat with cream and sugar. It is a good plan to blanch the almonds the day before they are to be pounded....
22 minute read
Okra and Tomato Soup.
Okra and Tomato Soup.
Crack the bones into splinters. Cut the meat into strips and mince the herbs. Put on in the water, and cook slowly , four hours. Strain off the liquor, and divide into two portions. Season the meat, bones, etc., highly, put them back into that portion designed for Sunday, and set aside in a cold place. Pour the stock for to-day’s soup back into the pot; season with salt and pepper; boil up, and skim, and add the okra, tomatoes, and sugar. Simmer half an hour, boil briskly one minute. Skim and se
26 minute read
Beef’s Heart.
Beef’s Heart.
Choose a fine, fresh one. Wash well, lay in salt and water an hour, then wipe dry. Stuff with a force-meat of crumbs, minced salt pork, pepper, salt, and chopped parsley with a little onion. Pack this in tightly, sew the heart up in coarse net, fitted well to it, and stew one hour and a half in weak broth. (A cupful can be taken from your soup stock.) At the end of this time, take it out, undo the cloth, and return the heart to the saucepan with enough gravy to half cover it. Add to this a table
40 minute read
Potatoes à la Crème.
Potatoes à la Crème.
Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish....
17 minute read
Newark Pudding.
Newark Pudding.
Beat the yolks. Add the crumbs soaked in a pint of the milk. Stir in the rice-flour, wet in cold milk; the reserved pint of milk; the butter, flavoring, the fruit, and lastly, the whisked whites. Bake one hour in a well-greased mould; turn out and eat with hard sauce....
27 minute read
Clear Soup.
Clear Soup.
Take all the fat from the stock reserved for to-day, and pour the liquid carefully off from the meat and bones, not disturbing the sediment in the bottom. ( Mem. Take out a little of the meat, beef, and ham, for a purpose of which we shall speak presently—add boiling water—about a quart—to the rest of the residuum with more seasoning, and the remains of your okra and tomato soup. Stew gently half an hour, and set aside in a cool place for to-morrow. The growing heat of the weather makes this a n
40 minute read
Roast Lamb.
Roast Lamb.
Lay in the dripping-pan; dash a cupful of boiling water over it and roast in a good oven, allowing about ten minutes—not more—to the pound. Baste often and freely, and after half an hour, cover with a sheet of thick paper. Five minutes before taking it up, remove this, dredge with flour, and as this browns, bring to a froth with butter. Do not send the gravy to table if you use mint sauce....
21 minute read
Green Peas.
Green Peas.
I have purposely avoided too early an introduction of green vegetables and other spring dainties, through fear that the high prices demanded for them might make this part of my work useless for housekeepers of moderate means. By the first of May, however, even our Northern markets should be well supplied at reasonable rates with many delightful esculents which are, as yet, brought only from the South. Shell the peas and wash well in cold water. Cook in boiling water—salted—for twenty-five minute
30 minute read
Asparagus upon Toast.
Asparagus upon Toast.
Cut the stalks of equal length, rejecting the woody portions and scraping the whiter parts retained. Tie in a bunch with soft tape, and cook about thirty minutes, if of fair size. Have ready six or eight slices of crustless bread, nicely toasted. Dip in the asparagus-liquor, butter well and lay upon a very hot dish. Drain the asparagus, untie, and arrange upon the toast, peppering and buttering to taste....
20 minute read
Potato Eggs.
Potato Eggs.
Work the potato smooth with butter, milk, gravy, and beaten eggs. Put into a saucepan, and stir over the fire until smoking hot. Stir in the meat; let it get cool enough to handle. Flour your hands and make the mixture into egg-shaped balls. Roll in flour and fry in hot dripping. Pile upon a hot dish....
16 minute read
Rice and Tapioca Pudding.
Rice and Tapioca Pudding.
Soak the tapioca three hours in half of the milk. Wash the rice in three waters and soak in the rest of the milk the same length of time. Put them together, stir in the sugar by degrees, until all is melted; season with cinnamon and a pinch of salt; mix up well, and bake in a slow oven two hours. Make it on Saturday, and eat cold on Sunday with sugar and cream....
30 minute read
Yesterday’s Soup.
Yesterday’s Soup.
Strain the stock heated up on Sunday with the remains of Saturday’s soup. Boil four tablespoonfuls of rice in a little water until soft. Add, with the water, to the soup, with additional seasoning, if necessary, and heat almost to a boil. If it has been kept in a cool place you will find it very good. Never throw away a spoonful of any soup. It will come into use if you can keep it from spoiling....
21 minute read
Savory Macaroni.
Savory Macaroni.
To a cup of yesterday’s soup add another of boiling water. Let them boil once; skim and put in half a pound of macaroni broken into inch lengths. While it is cooking tender, boil one sweetbread fifteen minutes; throw into cold water and let it cool, then cut into small dice. When the macaroni is tender, but not broken, mix with it a custard made of two eggs, one large cup of milk, and a little salt. Stir into the macaroni a very little minced onion, pepper to taste; add the chopped sweetbread; p
37 minute read
Sea-Kale.
Sea-Kale.
Pick over carefully, tie up in bunches, and lay for half an hour in cold water. Put into salted boiling water and cook twenty-five minutes. Put buttered toast in the bottom of a deep dish; clip the threads binding the kale, and lay it upon the toast. Pepper, and pour a cupful of drawn butter over it....
15 minute read
Potato Salad.
Potato Salad.
Slice cold boiled potatoes, and put a layer in a salad dish. Cover with thin slices of hard boiled egg, and strew with bits of pickled onion. When the dish is full pour over them a dressing made in the proportion of one tablespoonful of vinegar to three of salad oil; one spoonful of salt to half as much pepper, and the same quantity of made mustard. Beat up well before pouring over the salad. Let all stand ten minutes—or more—before serving....
23 minute read
Coffee and Sister Mag’s Cake.
Coffee and Sister Mag’s Cake.
Let your coffee be strong and hot, with plenty of boiling milk. For receipt for the delightful cake mentioned please see “ Common Sense in the Household ” Series No. 1, “General Receipts,” page 321. Friday is a good cake-baking day....
22 minute read
Veal and Tapioca Broth.
Veal and Tapioca Broth.
Put meat, bones, and sliced vegetables on in the water, and cook slowly three hours. Soak the tapioca during this time in a very little milk. Strain the soup, rubbing the vegetables through the colander; cool to throw up the fat. Skim and season. When hot again put in the tapioca and stir until it melts. Simmer half an hour, add the celery essence and serve....
19 minute read
Baked Beefsteak.
Baked Beefsteak.
Take the bone from a large sirloin steak; flatten it with the side of a hatchet, wash over the upper side with a beaten egg and spread thickly with a force-meat of crumbs, minced ham, and any other cold meat you may have, a teaspoonful of minced onion, a pinch of grated lemon peel, with pepper and salt, a beaten egg and three tablespoonfuls of cream or milk. Work these into a paste before spreading. Roll the steak upon them, binding closely with soft pack-thread. Have ready some dripping in a fr
42 minute read
Young Onions Stewed.
Young Onions Stewed.
Skin, wash well, and cook in boiling water, salted, until half-done—say fifteen minutes. Then, throw off nearly all the water and replenish with scalding milk. Cook tender in this, stir in pepper, salt, a great spoonful of butter cut up in a teaspoonful of flour. Simmer three minutes, and pour out....
14 minute read
Oatmeal Pudding with Cream.
Oatmeal Pudding with Cream.
Wet up flour, oatmeal, and salt, with cold milk and stir into the hot, which must be in a farina-kettle. Stir twenty minutes well from the bottom, and let it stand ten minutes in the boiling water without cooking before pouring into an uncovered deep dish. Eat with cream and sugar....
25 minute read
Hot Pot.
Hot Pot.
Boil beef, herbs and onion together in the water—cooking slowly—three hours. Cool, to throw up the fat, and skim well. Put away half of the liquor with the meat, well-seasoned, for another day. Strain the remainder back into the pot; add the meat of two boiled crabs nicely cut—not chopped—up, and the pork, also boiled and cut into dice; the asparagus-tops, with plenty of seasoning. Stew for half an hour, gently. Have ready in your tureen eight Boston crackers split, laid for five minutes in boil
31 minute read
Stewed Breast of Veal with Mushroom Sauce.
Stewed Breast of Veal with Mushroom Sauce.
Trim neatly; take out the largest bone, and fill the cavity with a good force-meat. Skewer into a compact shape. Lay in a frying-pan with three tablespoonfuls of butter, and brown on both sides. Line the bottom of a large saucepan with slices of pork, pepper them, and lay in the veal. Cover tightly , and heat very slowly, one hour, without opening the pot. Then turn the meat, add half a can of chopped mushrooms, and half a Bermuda onion, sliced, with a cup of boiling water. Cover again, and cook
43 minute read
Spinach à la Reine.
Spinach à la Reine.
Wash well, pick off the leaves, and cook them twenty minutes in salted, boiling water. Drain and press out all the water; chop very fine. Return to the saucepan with a good lump of butter, pepper, salt, a pinch of mace, a teaspoonful of sugar, and three spoonfuls—large ones—of good gravy. Stir, beat, and toss, until nearly dry. Fill hot, wet egg-cups with the mixture, and turn out upon a heated, flat dish. Lay a slice of egg upon each....
23 minute read
Burnt Custard.
Burnt Custard.
Scald the milk, but not to boiling; beat eggs light with the sugar, and pour upon them the hot milk. Mix well, and bake in a well-buttered dish. Turn out when cold; strew very thickly with white sugar. Set the plate containing the custard upon the upper grating of a hot oven. The sugar will melt, and run in brown streams all over the moulded pudding. Slip carefully to a dish, and eat cold....
29 minute read
Italian Minestra Soup.
Italian Minestra Soup.
Strain the stock reserved for to-day from the bones, after taking the fat from the top. Never neglect this. Greasy soups are not good, and plenty of dripping may be thus obtained for kitchen use. Heat the soup, season to taste, and add a little more than half a cupful of minestra , by some known as Italian Paste. It can be had at the best grocers in various shapes—like wheat-grains, in small squares, or in stars, circles, letters, etc. Simmer twenty minutes, and pour out. The minestra should be
27 minute read
Chicken Pudding.
Chicken Pudding.
Cut up a tender fowl into neat joints, and parboil, seasoning well, ten minutes before you take it up, with pepper, salt, and a generous spoonful of butter. It should cook slowly for half an hour. Take up and cool, setting aside the liquor for your gravy....
13 minute read
Batter for the Pudding.
Batter for the Pudding.
Make a hole in the flour, when you have sifted the salt through it. Mix eggs, milk, and butter together, and pour in by degrees, beating all up hard at the last. Put a layer of chicken in the bottom of a bake-dish; pour a cupful of batter upon it; then more chicken, and so on, until the dish is full, with batter for the upper crust. It will require about one hour to bake in a moderate oven. Skim the cooled gravy, and boil down one-half. Then, stir in a tablespoonful of butter, cut up in flour. B
36 minute read
Boiled Potatoes.
Boiled Potatoes.
Put on in cold water, and bring to a rapid boil. When nearly done, pour off all but a cupful of water. Cover closely, return to the fire, and steam until the skins crack, and the potatoes are soft. They will need about half an hour’s boiling in all. Uncover, strew with salt, leave for a few moments for the moisture to evaporate, and serve at once. Old potatoes, treated thus, can be made mealy....
21 minute read
Asparagus and Eggs.
Asparagus and Eggs.
Cut about two dozen stalks of asparagus—leaving out the hard parts—into inch lengths, and boil tender. Drain; pour upon them a cupful of drawn butter; stir until hot, then turn into a bake-dish. Break six eggs upon the top; put a bit of butter upon each; salt and pepper, and put into a quick oven until the eggs are “set.”...
17 minute read
Canned Corn Soup.
Canned Corn Soup.
Drain the corn and chop it in a chopping-tray. Put on in the boiling water and cook steadily one hour. Rub through a colander, leaving the husks behind and return, with the water in which it has boiled, to the fire. Season; boil gently three minutes and stir in the butter and flour. Have ready the boiling milk, pour it upon the beaten eggs, and these into the soup. Simmer one minute, stirring all the while; take up, add the catsup and pour out....
24 minute read
Boiled Shad.
Boiled Shad.
Clean, wash and wipe a large roe shad. Set aside the roes for your scallop. Sew up the fish in a thin cloth fitted to its shape; cover well with boiling salted water, and cook from forty-five minutes to an hour, according to its size. Unwrap and butter and pepper, after laying it upon a hot dish. Pour over it a few spoonfuls of drawn butter in which have been mixed the chopped yolks of two eggs, a little parsley, and the juice of a lemon. Serve the same in a boat. Garnish the fish with rings of
31 minute read
Scalloped Roes.
Scalloped Roes.
Boil the roes in water with a little vinegar stirred in. Lay in cold water five minutes and wipe dry. Break up with the back of a spoon, but do not crush the eggs. Set by, and pound the boiled yolks to a powder. Beat this into the drawn butter, then the parsley and other seasoning, finally the roes. Strew the bottom of a bake-dish with crumbs; pour in the mixture, and cover thickly with fine crumbs. Stick dots of butter over the top, and bake, covered, until it begins to bubble, then brown upon
28 minute read
Minced Beef Soup.
Minced Beef Soup.
Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the water, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock for to-morrow. Keep in a cool place. Chop the herbs and put into
35 minute read
Ragoût of Mutton.
Ragoût of Mutton.
Fry the onion in plenty of dripping; then the meat for five minutes. Parboil the sweetbreads, throw into cold water to blanch; wipe and slice; then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, the green peas, then pepper and salt. Cover with the gravy; put on a close lid and stew gently for an hour after the boil sets in. Take up the meat and sweetbreads; thicken the gravy with browned flour; pour it upon two beaten
29 minute read
French Beans with Force-meat Balls.
French Beans with Force-meat Balls.
Chop the beef taken from the soup when cold. Add one-third as much bread-crumbs, and season well. Put a spoonful of butter into a saucepan, and when it hisses, stir in the meat, then a little browned flour wet up with cold water. Beat an egg light, pour the meat upon it, and mix well. Make into floured balls and fry in hot dripping. Cook the beans as usual and lay the balls about them when dished....
22 minute read
Neapolitan Pudding.
Neapolitan Pudding.
Cream butter and sugar. Beat in the whipped yolks; then the crumbs, the lemon, and when this is a smooth paste, the whites. Butter a mould thickly, and cover the bottom with dry bread-crumbs, and these with maccaroons, laid evenly. Wet with wine, and pour on a layer of the mixture just made; next, put sliced cake spread with jelly, then more maccaroons wet with wine, more custard, cake and jam, until all the materials are used up, with a layer of custard on top. Cover closely; set in a pan of bo
50 minute read
Soup à l’Italienne.
Soup à l’Italienne.
Take the fat from the top of the reserved stock, strain it and heat to scalding. Heat in another vessel a pint of milk, pour it upon three beaten eggs; return to the saucepan with a little salt and a pinch of soda, and cook two minutes, stirring all the while. Have ready four tablespoonfuls of grated cheese in the bottom of a tureen, pour in, first, the milk and eggs, then the soup. Stir all up well, and serve....
23 minute read
Beef à la Mode.
Beef à la Mode.
Remove the bone from a round of beef, and trim away the gristle and tough bits from the edges. (Cover these with water and boil down for soup-stock. Season highly and put by in a cool place for Monday.) Bind the beef into a good shape by sewing about it a broad band of stout muslin, as wide as the round is high. Cut a pound of salt pork into strips long enough to reach from top to bottom of the beef—make incisions in it with a thin, long-bladed knife, and thrust these in closely together. Fill t
1 minute read
Tropical Snow.
Tropical Snow.
Peel and cut the oranges small, taking out the seeds. Put a layer in a glass-bowl and wet with wine, then strew with sugar. Next, put a layer of grated cocoanut, slice the bananas thin, and cover the cocoanut with them. When the dish has been filled in this order, heap with cocoanut. Eat soon, or the oranges will toughen....
17 minute read
Macaroni Soup.
Macaroni Soup.
Take the fat from both portions of stock set by for to-day; put them together, and strain into a soup-kettle. Heat to a boil, skim well, and after fifteen minutes’ cooking, add a quarter of a pound of macaroni, boiled tender in salted hot water, and cut into pieces about an inch long. Simmer ten minutes and pour out....
16 minute read
Southern Rice Pudding.
Southern Rice Pudding.
Soak the rice in the milk for two hours in a farina-kettle, surrounded by warm water. Then increase the heat, and simmer until the rice is tender. Cream butter and sugar, and whisk into the eggs, until very light. When the rice is almost cold, stir all together, and bake in a buttered dish three-quarters of an hour. Eat warm with sauce, or cold with sugar and cream....
27 minute read
Green Pea Soup.
Green Pea Soup.
Boil the empty pea-pods in the water one hour. Strain these out, put in the beef, cut up fine, and cook gently one hour and a half longer, or until the beef is in rags. Add the peas; boil half an hour, and rub hard through a colander to pulp the peas. Return to the fire, season, and stir in the rice-flour wet up in cold water, and the parsley. Stir ten minutes, and serve....
21 minute read
Lettuce.
Lettuce.
Cut up—not chop—and pour over them a dressing made of— Rub the eggs to a powder, add all the ingredients except the vinegar, and let alone five or ten minutes. Then beat in the vinegar with your “Dover” egg-whisk until the mixture is smooth. Garnish with a chain of the whites....
14 minute read
Fine White Soup.
Fine White Soup.
Cut the meat from the knuckle; put this, the chicken, bones and onion, with the water, and boil slowly two hours. Take out the chicken, and put into a deep jar or bowl, sprinkling well with salt. Cook the soup an hour longer; strain back into the pot, pressing the meat hard. Take out half of the liquid, season well, and pour upon the chicken, cover, and set in a cold place for to-morrow’s “stock.” Season the soup in the kettle with pepper and salt. Boil and skim. Chop the veal-shreds very fine,
46 minute read
Calf’s Liver, Larded.
Calf’s Liver, Larded.
Cut half a pound of fat salt pork into lardoons, and thrust them, about half an inch apart, into a fresh liver, so that they will project on both sides. Put two tablespoonfuls of butter into a saucepan, with a small onion minced, pepper, and some sweet herbs chopped, also a few spoonfuls of strained tomato (left over from yesterday). Cover closely, and set in a frying-pan of boiling water for one hour, keeping the outer pan full all the time, and turning the liver twice. Then, take out the sauce
41 minute read
Green Pea Pancakes.
Green Pea Pancakes.
Two cups of green peas, boiled, and mashed when hot. Season with butter, pepper, and salt, and when cold, beat in two eggs, a cupful of milk, half a teaspoonful of soda, and twice as much cream of tartar, sifted twice through half a cupful of flour. Beat well, and bake as you would griddle-cakes. Eat very hot....
16 minute read
Asparagus in Ambush.
Asparagus in Ambush.
Take out the crumb from the rolls, when you have cut off the tops to serve as covers, and set them open in the oven to crisp, laying the tops by them. Heat the milk, pour upon the beaten eggs; stir over the fire until they begin to thicken, when add the butter and flour. Lastly, put in the asparagus, boiled tender, and chopped fine. Fill the rolls with this mixture, put on the tops, and serve hot. Good!...
22 minute read
Bermuda Potatoes en robe de chambre.
Bermuda Potatoes en robe de chambre.
Put on in boiling water, and cook until a fork will pierce them. Throw off the water and set back, uncovered, upon the range to dry off, strewing with salt at the same time, Send to table in a dish lined with a napkin, peeling as you eat them....
16 minute read
Mulligatawny Soup.
Mulligatawny Soup.
Skim the stock set aside yesterday, and strain from the chicken into a soup-pot. Add a small onion and half a cupful of raw rice, and simmer forty minutes, or until the rice is tender. Wet up a tablespoonful of curry powder with the juice of a lemon, and stir in then a large spoonful of butter rolled in flour. Boil once and serve....
18 minute read
Chicken Patés.
Chicken Patés.
Chop the meat of your cold chicken fine, and season well. Make a large cupful of rich drawn butter, and while it is on the fire, stir in two eggs boiled hard and minced very fine, also a little chopped parsley—then the chicken-meat. Let it almost boil. Have ready some paté pans of good paste, baked quickly to a light brown. Slip while hot from the pans, fill with the mixture, and set in the oven to heat. Arrange upon a dish and send up hot....
24 minute read
Sea-Kale.
Sea-Kale.
Choose fresh, and pick over carefully; cook twenty-five minutes in boiling, salted water; drain and press well. Chop fine; put back in the saucepan with a great lump of butter, pepper, salt, and the juice of half a lemon. Stir and beat, and heap upon slices of buttered crustless toast laid upon a hot dish....
15 minute read
Potatoes au Maître d’Hôtel.
Potatoes au Maître d’Hôtel.
Put a cup of milk into a saucepan, and when it heats, stir in two tablespoonfuls of butter rolled in flour, with salt, pepper, and chopped parsley; then about two cupfuls cold boiled potatoes, sliced rather thick. Heat scalding hot, take from the fire and add a pinch of grated lemon-peel with the juice of half a lemon. Serve in a deep dish....
18 minute read
Lettuce and Cress Salad.
Lettuce and Cress Salad.
Cut up lettuce and cresses, having washed both well, and pile in a salad bowl; then pour over them a dressing made by beating together four tablespoonfuls of vinegar, one teaspoonful each of salt and sugar, half as much mustard, and when these are well mixed, adding, gradually, two tablespoonfuls of best salad oil. Toss with a silver fork, and serve....
17 minute read
Queen of Puddings with Strawberry Méringue.
Queen of Puddings with Strawberry Méringue.
Cream the butter, and a cup of sugar. Beat in the whipped yolks; the crumbs, soaked in the milk; lastly, the seasoning. Fill a pudding-dish two-thirds full and bake until the custard is “set.” Draw to the mouth of the oven, and cover with the strawberries, rolled in sugar, then with a méringue made of the whipped whites and the half-cup of sugar. Bake until the méringue begins to color. Eat cold with cream....
33 minute read
A Soup Maigre.
A Soup Maigre.
Slice the vegetables, with the exception of the peas, and fry them in dripping until brown. Put with the herbs into a kettle and cover with the water. Cook slowly two hours, reducing the liquid one-third. Pulp the vegetables through a colander, return the soup to the fire with the rice and peas, and stew half an hour. Season, stir in the butter and flour with the sugar. Simmer five minutes and serve....
20 minute read
Fried Shad.
Fried Shad.
Clean, wash, and wipe a fine roe-shad. Split it and cut each side into four or five pieces, leaving out the head and tail, and cutting off the fins: Sprinkle with salt and pepper; roll in flour and fry to a fine brown in plenty of lard or dripping, turning as each piece browns. Drain well, and serve hot. Garnish with sliced cucumber, pickle and parsley, and pass sliced lemon with it. Send around mashed potatoes with this dish....
22 minute read
Roe Croquettes.
Roe Croquettes.
Work roes, potato, drawn butter, and seasoning together; put over the fire in a saucepan and stir well until hot. When almost cold, make into short rolls, dip in raw egg, then in rolled cracker, and fry to a nice brown. Drain in a heated colander, and pile upon a hot dish....
15 minute read
Stewed Tomatoes with Onion and Bread.
Stewed Tomatoes with Onion and Bread.
Empty a can of tomatoes into a saucepan, and when hot, add a small onion, sliced, with pepper, salt, and a little sugar. Stew twenty minutes, and add a tablespoonful of butter and a good handful of bread-crumbs. Simmer five minutes more and pour out....
14 minute read
Cup Custards—Baked.
Cup Custards—Baked.
Scald the milk, and pour upon the beaten yolks and sugar. Add to this, when you have flavored it, the whites of two eggs. Fill small stone-ware cups and set in a dripping-pan of boiling water. Bake until “set,” cover with a méringue made of the whisked whites (reserved) and a little powdered sugar. Bake until they begin to be tinged. Eat cold from the cups....
19 minute read
Sweetbread Soup.
Sweetbread Soup.
Cut the meat into strips; crack the bones; mince the onion and parsley, and put on with the water. Cook slowly four hours. Strain; set aside some bits of “ragged” veal and ham for your dish of rice. Put the rest into a crock; season highly and pour on half your soup stock—setting this by, as usual, in a cool place for Sunday. Season the remainder of the broth; boil and skim; put in the sweetbreads, and cook half an hour. Take them out and drop into cold water. Add the tapioca to the soup; simmer
30 minute read
Beefsteaks.
Beefsteaks.
Flatten your steaks with the side of an axe or hatchet, taking out the bones for your soup. Butter a gridiron—if you have no “broiler”—and cook the steaks quickly over a bright fire, turning often as they drip. Lay upon a hot dish; butter abundantly and season. Cover with another heated platter, and let them stand five minutes before serving....
16 minute read
Baked Rice.
Baked Rice.
Wash a cup of rice well. Take a cupful of broth from your soup-pot; strain through a thin cloth, and add twice as much boiling water, with a little salt. Put in the rice and cook slowly until it has taken up all the water and is soft. Pour in a large cup of hot milk in which have been mixed two eggs (raw), two tablespoonfuls of grated cheese, and a tablespoonful of butter. Stir up well; add about half a cupful of minced veal and ham, taken from your soup; turn into a greased mould; cover and bak
32 minute read
Omelette aux Confitures.
Omelette aux Confitures.
Beat yolks and whites apart and very stiff. Add sugar, lemon, and milk to the yolks; then, with a few rapid whirls of your “beater,” the whites. Put the marmalade in the bottom of a neat bake-dish (buttered), pour on the omelette, and bake until it has puffed up high and begins to “crust” well. Serve at once, or it will fall. Eight minutes should suffice to cook it—at the outside....
20 minute read
Sago Soup.
Sago Soup.
Take the fat from your cold stock; pour off carefully from the sediment and strain. Heat to boiling. Wash the sago well; soak in warm water half an hour; put into the soup, and simmer twenty-five minutes. Meanwhile, heat the milk in another vessel, and pour upon the eggs. Heat this until it begins to thicken, pour into the tureen, season with a little salt and pepper, and turn in the boiling soup. It should be about as thick as hot custard when all the ingredients are in....
24 minute read
Stuffed Shoulder of Mutton.
Stuffed Shoulder of Mutton.
Get your butcher to take out the bone. (It will help out to-morrow’s soup.) Fill the hole from which it was taken with a good force-meat of crumbs, minced pork, sweet herbs, pepper, salt, and one raw egg. Sew up the edges of the skin to keep in the stuffing, and roast about fifteen minutes—not more—for each pound, basting often, at first with the boiling water you have poured upon it, at the last twice with butter. When done, brush with beaten egg; sift crumbs all over it; put into a stout stone
34 minute read
Potato Edging.
Potato Edging.
Mash the potatoes very soft with milk and butter; beat in two eggs; return to the saucepan and stir until smoking hot all through. Let them get quite cool; then, mould by pressing firmly into a wet egg-cup, and turning out each form upon the mutton-dish. Arrange the little cones side by side until you have a barricade about the meat. Set in the oven and brown, glazing with butter just before you take the dish out. Serve a cone with each slice of mutton....
23 minute read
Purée of Green Peas.
Purée of Green Peas.
Boil the empty pods twenty minutes in hot, salted water. Strain these out, and put in the peas with the sugar. Boil gently until they are very soft. Rub through a fine colander. Add a cupful of the water in which they were cooked, pepper and salt, and put over the fire. When very hot, stir in the floured butter, and, when this is mixed, the cream. Stir three minutes and pour out into a dish lined with strips of fried bread....
23 minute read
Neapolitan Blanc-Mange.
Neapolitan Blanc-Mange.
Heat the milk to boiling, stir in the sugar, then the gelatine. Cook about five minutes, and strain through thin muslin. Divide the blanc-mange into four equal portions. Beat the chocolate well into one; heat for one minute, and put by in a cup or bowl. Do the same with the egg to a second, and the currant jelly for the third. This last must be heated carefully, and a little sugar added, that the milk may not curdle. Leave the fourth white, and flavor with rose-water. When cold and a little stif
52 minute read
Clam Soup.
Clam Soup.
Early in the morning crack your mutton-bone, and put on in a quart of cold water, at the back of the range. When little more than a large cupful of liquor remains, take it off and strain into a bowl to cool. When perfectly cold take off the fat, put in a quart of clam liquor and the hard parts of fifty clams. Season with a teaspoonful of minced onion, as much chopped parsley, a pinch of mace, pepper and salt to taste, and cook, covered, half an hour after the boil begins. Heat in another vessel
54 minute read
Stewed Potatoes.
Stewed Potatoes.
Boil whole until a fork will pierce them. Peel quickly; crack, without breaking, each, by pressing it, and drop into a saucepan containing a large cup of milk, almost on the boil. When all the potatoes are in, add two tablespoonfuls of butter, with salt and pepper. Cover and heat—below the boiling point—until the potatoes begin to crumble. Pour into a deep dish....
17 minute read
Coffee and Cake.
Coffee and Cake.
You need not be ashamed of “cold meat on Monday,” even should John have “picked up” his unexpected friend on the street, when your bright coffee-urn, with the fragrant contents, flanked by a basket of sliced home-made cake, comes in as a reserved force....
21 minute read
Brown Beef Soup.
Brown Beef Soup.
Fry the sliced onion brown in good dripping; then the beef, quickly. Put into a soup-pot, cover with the water; put on a tight lid, and stew four hours. Strain and press hard. Let the soup cool to throw up the fat. Skim, and return to the pot, with the salt, pepper, herbs, and spice. Simmer fifteen minutes; add wine and celery, and pour into a tureen upon dice of crisp, buttered toast....
21 minute read
Veal Cutlets and Ham.
Veal Cutlets and Ham.
Boil the slices of ham ten minutes; let them get cold, and cut of the same size and shape as the strips of veal, viz., about three inches long by one and a half wide. Salt and pepper the veal; sprinkle each cutlet with a pinch of lemon-peel; roll in egg, then cracker, and fry to a good brown. Fry the ham in its own fat in another pan, and lay upon a hot dish, alternately with the cutlets....
23 minute read
Chopped Potatoes.
Chopped Potatoes.
Chop cold boiled potatoes rather coarsely. Have ready a great spoonful of butter in a saucepan, with a little grated lemon-peel, pepper and salt. Stir in the potatoes until very hot, but do not let them brown. Serve in a deep dish, after draining....
12 minute read
Graham Hasty Pudding.
Graham Hasty Pudding.
Heat half the milk in a greased saucepan or farina-kettle. Wet the flour with the rest, and beat very light with the butter—melted—the eggs and salt. Stir this into the hot milk—or, better still—pour the milk upon it. When thoroughly mixed, return to the fire, and stir fifteen minutes, surrounded by boiling water at its highest bubble. Take from the range, leave in the water five minutes; stir up again, and serve in a deep, uncovered dish. Eat with butter, sugar, and nutmeg....
32 minute read
Green Asparagus Soup.
Green Asparagus Soup.
Put the veal, pork, onion, and the hard parts of the asparagus-stalks—all cut up fine—on in the water, and boil gently four hours. Meanwhile cook the spinach tender in a little water; chop and squeeze it through double tarlatan back into the cupful of water in which it was boiled. Add a lump of sugar to the green liquid. Strain the soup; season, boil once, and skim; put in the green heads of the asparagus (kept until now in cold water) and boil slowly twenty minutes. Stir in two tablespoonfuls o
34 minute read
Stewed Chicken.
Stewed Chicken.
Cut into joints, leaving none of the pieces large. Put the scrags, feet (having scalded off the skin), and giblets into two cupfuls of water, and stew until the meat is in rags. Put a quarter of a pound of pork, cut as fine as shavings, in the bottom of a saucepan; lay on this a teaspoonful of minced onion, and then the uncooked chicken. Strain, and partly cool the gravy, which should have boiled down to one cupful—setting by the giblets. Pour this over the chicken, pepper and salt; put on a tig
1 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
If raw tomatoes are dear still, drain off most of the liquor from a can of the vegetable. Cover the bottom of a pie-dish with bread-crumbs, lay in the tomatoes, well seasoned with butter, pepper, salt, and sugar; cover thickly with fine, dry crumbs; put dots of butter, with pepper and salt, over all, and bake, covered, half an hour—then, brown quickly....
17 minute read
Corn Fritters.
Corn Fritters.
Drain the liquor from a can of corn, and chop the grains in a chopping-tray. Beat into this paste three eggs, one cup of milk, a heaping tablespoonful of sugar, and as much warmed butter, with two tablespoonfuls of prepared flour. Beat thoroughly, season with pepper and salt, and fry, by the spoonful, upon a greased griddle....
16 minute read
Marmalade Roll.
Marmalade Roll.
Rub the lard into the flour; wet into a soft paste with the milk, and roll out very thin. Baste thickly with the butter, sprinkle with flour lightly, and roll up in close folds. Lay upon ice, or in a very cold place, one hour. Roll out into a square sheet, a quarter of an inch thick, spread with the marmalade, leaving a narrow margin all around, and roll up neatly. Lay in a buttered baking-pan, the joined edge downward, and bake three-quarters of an hour. Wash over with white of egg, beaten with
39 minute read
Sheep’s Head Soup.
Sheep’s Head Soup.
You will probably have to coax your butcher to dress the head properly, but the head itself he will be willing to give you, as almost worthless in his eyes. Be sure it is quite clean, even to the mouth. Soak it in tepid water, one hour—then put into a pot with the vegetables, sliced, the chopped herbs and the cold water. Cook gently four hours. Strain off the soup, rubbing the vegetables through the sieve; let it get almost cool, that you may remove the fat from the top, and put back over the fi
49 minute read
Roast Beef.
Roast Beef.
Put into your dripping-pan; pour a cupful of boiling water over it, and roast, basting often, allowing a quarter of an hour to the pound. Towards the last, pepper and salt, dredge with flour, and baste once well with butter. If you send made gravy to the table, take off all the “top-grease,” thicken the brown juice in the dripping-pan with browned flour, boil up, and pour out into a boat....
20 minute read
Spinach upon Toast.
Spinach upon Toast.
Wash well. Cook twenty minutes in boiling, salted water. Drain and chop very fine. Put a tablespoonful of butter into a saucepan with a teaspoonful of sugar, a pinch of nutmeg, and pepper and salt. Stir in the spinach, and beat smooth while it heats. At the last add a tablespoonful of cream, or two of milk. Pour upon crustless slices of buttered toast laid upon a flat dish....
20 minute read
Asparagus with Eggs.
Asparagus with Eggs.
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay in a deep pie-plate, buttering, salting, and peppering well. Beat four eggs just enough to break up the yolks, add a tablespoonful of melted butter, with pepper and salt, and pour upon the asparagus. Bake eight minutes in a quick oven, and serve immediately....
16 minute read
Corn-Starch Blanc-Mange with Preserves.
Corn-Starch Blanc-Mange with Preserves.
Scald the milk in a farina-kettle; stir in corn-starch, lemon, and salt, and cook five minutes. Pour this upon the beaten eggs and sugar, return to the fire and stir two minutes more. Pour into a wet mould and set in a cold place for four or five hours. Turn out upon a broad glass dish, and pour rich, sweet preserves about the base. In helping it out, put a spoonful of preserve upon each share of blanc-mange....
31 minute read
Purée of Tomatoes.
Purée of Tomatoes.
Put tomatoes and onion over the fire with the hot water. Boil half an hour; strain and rub through a colander, working the tomatoes to a pulp. Meanwhile, boil the milk, stir in soda, butter and flour, and after one boil, keep hot. Put pepper, salt, and sugar with the tomatoes; simmer five minutes; pour into the tureen; stir in the crumbs, and one minute later the thickened milk. Serve at once. If the milk be cooked with the purée , it will almost surely curdle....
24 minute read
Boiled Bass with Mushrooms.
Boiled Bass with Mushrooms.
Clean a fine bass, and sew up in a thin cloth. Put into boiling water in which you have mixed four tablespoonfuls of vinegar, with six whole black peppers, and a little salt. Cook about twelve minutes to the pound. Prepare a cupful of drawn butter, boil half a can of mushrooms twenty minutes; drain, chop up and stir, with the juice of half a lemon and a little pepper, into the drawn butter. Simmer together three minutes—put the fish upon a hot dish, and pour one-third of the sauce over it, servi
27 minute read
Roast Sweetbreads.
Roast Sweetbreads.
Parboil and blanch the sweetbreads. Dry, and dip, first, in egg, then, in cracker-crumbs. Lay in a small dripping-pan; pour the butter over them, set in the oven, and roast, covered, three-quarters of an hour, basting often with the gravy. Dish upon fried bread. Add the catsup to the gravy; boil up and strain over the sweetbreads....
16 minute read
Strawberry Méringue.
Strawberry Méringue.
Make a good puff-paste, cut out large, and round as a dinner-plate, and bake to a light brown in a quick oven. Draw to the oven door; lay strawberries, rolled in sugar, over it, and cover these an inch deep with a méringue made of the whites of four eggs whisked stiff, with three tablespoonfuls of powdered sugar. Bake until the méringue is faintly tinged with yellow brown. Eat fresh, but not hot. It is delicious....
31 minute read
Amber Soup.
Amber Soup.
This soup should be prepared very early in the day; therefore, have the materials in the house overnight. Cut the meat into strips; put two tablespoonfuls of butter into a soup-pot, and lay the meat in it. Let it stand where it will heat slowly for half an hour. Then set over the fire, and stir until the meat is glazed with a brownish crust. Put a quart of water—cold—upon it, and bring gradually to a boil. Fry the onion and carrot in dripping to a fine brown, and drain off the fat, then put the
1 minute read
Ham and Omelette.
Ham and Omelette.
Lay the ham in boiling water fifteen minutes, then let it get cold. Cut off all the rind and trim each slice neatly; then broil upon a greased gridiron. Pepper and keep hot while you prepare the omelette. Beat whites and yolks together with a few whirls of the beater; put in the milk and beat fast for one minute; season and pour into a frying-pan in which the butter is heating—not hissing. Shake briskly over the fire, slipping your cake-turner under it to prevent sticking, and in four minutes, d
33 minute read
Ladies’ Cabbage.
Ladies’ Cabbage.
Boil a firm cabbage in two waters, and let it get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of melted butter, pepper, salt, and a few spoonfuls of milk. Stir all up well; put into a buttered bake-dish, strew with fine crumbs; bake, covered, half an hour, then brown quickly. Eat hot....
15 minute read
German Sago Soup.
German Sago Soup.
Soak half a cup of German sago in a little cold water for two hours. Take the fat from the top of your soup stock, and pour off carefully from the bones, etc. If you have any left from the “amber soup,” add that, and a cupful of boiling water. Heat, season, and skim; put in the sago, and simmer half an hour....
18 minute read
Baked Hotch-Potch.
Baked Hotch-Potch.
Cut the meat small and put in alternate layers with the vegetables and rice, into a stout stone jar. Pour in three quarts of water, when you have seasoned the vegetables. Fit a close cover on the jar, sealing around the edges with a paste of flour and water. Set in the oven early in the day and do not open for six hours; then pour into the tureen. This is a good soup for Monday, and almost a dinner in itself....
23 minute read
Minced Lamb.
Minced Lamb.
Cut the meat from the bone of your cold roast. Salt the bone and put by for another day’s soup. Mince the meat fine, season highly; put the gravy left from yesterday (or a cup of your Sunday’s soup would be even better) in a saucepan, when you have taken off the fat, heat it, and stir in the mince. Make it very hot; thicken with a little browned flour if it is too thin, and pile up in a flat dish, with poached eggs and toast about it....
25 minute read
Poached Eggs.
Poached Eggs.
Nearly fill a frying-pan with boiling water. Add a little salt and vinegar. Break your eggs, one at a time, into a wet saucer, and slip from this upon the surface of the water. Cook slowly three minutes; take up with a perforated skimmer, and lay carefully upon rounds of buttered toast laid around the minced lamb....
16 minute read
Potato Cakes.
Potato Cakes.
Work cold mashed potato—or the remains of your “puff,” soft with a little melted butter and milk; knead into it enough prepared flour to enable you to roll it out into a sheet half an inch thick. Cut into rounds like biscuit, and bake in a floured pan rather quickly to a good brown. Glaze with butter just before you take them out. Eat hot....
18 minute read
Bread Pudding.
Bread Pudding.
Soak the crumbs in the milk to a soft paste. Put a layer of this into a buttered bake-dish. Sprinkle with citron, then spice, and cover with more soaked crumbs. Having nearly filled the dish in this order, pour over all the eggs whipped light with sugar, butter, and brandy. Bake covered twenty-five minutes, then brown. Eat warm. It will need no sauce....
25 minute read
Cracker Soup.
Cracker Soup.
Put meat, onion, and bones on in the water and cook slowly two hours. Strain and cool, and take off every particle of fat. While the soup is cooling, put your crackers into a bowl, or tin pail, salting and peppering them. Pour on the milk, cover closely, and set for half an hour in boiling water at one side of the range. Return the broth to the fire, season and skim as it heats. Now strain the milk from the crackers, if it be not all absorbed, and turn them, with care, into your tureen. They sho
37 minute read
Beefsteak and Onion.
Beefsteak and Onion.
Broil the steak in the usual manner and lay upon a hot dish. Pepper and salt, and strain over it three tablespoonfuls of butter in which a sliced Bermuda onion has simmered—not browned—for ten minutes. Cover with a hot tin platter for five minutes, and make cuts in the steak, here and there, to draw out the juices and enable the butter to penetrate it. This is a nicer way of flavoring a steak than the usual fashion of serving the onion with it....
24 minute read
Cress-Salad.
Cress-Salad.
Cut up—not too small—pile in a salad-bowl, sprinkle with sugar, and pour over it a dressing made by working up a saltspoonful each of salt, pepper, and made mustard with two tablespoonfuls of oil, and when this is well mixed, adding, a few drops at a time, and whipping these in with an egg-beater, four tablespoonfuls of vinegar. Toss up with a silver fork....
17 minute read
Jersey Puffs.
Jersey Puffs.
While milk and butter are cooling—a little above blood-heat—beat in the yolks, then the flour, and let the batter get stone cold before whipping in the frothed whites. Bake in greased muffin rings in a quick oven. Serve as soon as they are baked. Tear open with your fingers, and eat with liquid sauce....
24 minute read
Scotch Broth.
Scotch Broth.
Put on the mutton and all the vegetables, except the peas, in the water, and cook slowly four hours. Meanwhile, soak the barley in a cup of tepid water. Strain the broth, pulping the vegetables through the colander. Let it cool, and take off the fat. Season, put over the fire, skim when it reaches the boil, and add peas and barley. Simmer steadily half an hour, and serve....
19 minute read
Roast Chickens and Pork.
Roast Chickens and Pork.
Clean, wash, and stuff a pair of chickens. Slice half a pound of fat salt pork very thin and bind with soft strings over the breasts and upper parts of the bodies. Lay in a dripping-pan; pour in a cup of boiling water, and roast one hour in a good oven, basting often. Then clip the strings, lay the pork in the pan; dredge the chickens with flour, and, as this colors, baste once with butter, and twice afterwards with gravy. When the chickens are done to a fine brown, lay upon a hot dish with the
33 minute read
Asparagus Pudding.
Asparagus Pudding.
Beat eggs, butter, pepper and salt together; add the flour; then, by degrees, the milk, finally the asparagus. Put into a well-greased mould with a top, and cook in a pot of boiling water nearly two hours. Turn out upon a dish and pour a cup of drawn butter over it. It is very nice....
15 minute read
Tomato Salad.
Tomato Salad.
Pare with a sharp knife; slice and lay in a salad-bowl. Make a dressing such as was directed yesterday for your cresses, with the addition of the yolks of two hard-boiled eggs, powdered , and worked in with the oil, pepper, etc. Pour over the tomatoes, and set upon ice for an hour....
15 minute read
Chocolate Blanc-Mange.
Chocolate Blanc-Mange.
Boil the milk; stir in sugar and gelatine, and when these are dissolved, the chocolate. Cook five minutes, stirring all the time, and strain through double tarlatan, into a wet mould. Set upon ice to form. When firm, turn out and eat with sweet cream....
25 minute read
Mock Turtle Soup.
Mock Turtle Soup.
As I stated, after writing out the receipt in full for this soup (see Wednesday—Third Week in March), I shall not repeat it in this volume. Please, therefore, refer to the minute directions then given, and follow them in preparing to-day’s soup— only leaving out the brains in the force-meat. You may make enough soup for two days, keeping that for Friday upon the ice....
18 minute read
Boiled Corned Beef.
Boiled Corned Beef.
Select a piece not too salt. The brisket is a good cut for family use, when not too fat. Boil in plenty of hot water, allowing fifteen minutes per pound. Make a good cup of drawn butter, taking some of the beef-liquor—strained—as a base. Chop up a little parsley and half a pickled onion, and stir into the butter one minute before pouring it out into a sauce-boat. Save the liquor for Saturday. For directions for making drawn butter and other sauces, please consult “General Receipts,” page 183....
24 minute read
Casserole of Rice with Calf’s Brains.
Casserole of Rice with Calf’s Brains.
Make a cupful of gravy from the bones and stuffing of yesterday’s chickens. Cool and skim it. Soak a cup of rice two hours in two cups of cold water; drain this off; put the rice into a farina-kettle with the gravy, previously heated to a boil, and a cup of boiling water. Season with salt and pepper, and cook tender, shaking up once in a while, but not stirring. When the rice is nearly dry, make a rounded hillock of it in the middle of a dish; strew with grated cheese, and brown upon the upper g
41 minute read
Tea, Toasted Crackers, and Cheese.
Tea, Toasted Crackers, and Cheese.
If you have a hot-water pot and a spirit-lamp, make the tea upon the table a few minutes before it is needed, then cover the pot with a “cozy.” This is a pretty English fashion which, I am glad to see, is gaining ground in our country. Butter the split crackers while hot, and send around with the tea and cheese....
26 minute read
Lobster Fricassee.
Lobster Fricassee.
Cut the lobster into dice. Put the gravy, pepper, and salt into a saucepan, and, when hot, the lobster. Cook gently five minutes, and put in the lemon. Heat the milk in another vessel, stir in the floured butter; boil up; turn into a deep bowl. Pour the lobster in also, stir up faithfully, and turn into a deep dish....
17 minute read
Potato Pasty.
Potato Pasty.
Chop your cold, boiled beef fine; season with pepper and add the remains of yesterday’s drawn butter, or make more if you have none, putting in parsley and onion pickle, chopped. Pour this mixture into a greased bake-dish; cover with hard-boiled eggs, sliced. Work a large cup of mashed potato soft with a cup of milk and two tablespoonfuls of butter. Add prepared flour until you can just roll it out—the softer the better, so long as you can handle it. Roll into a thick sheet; spread upon the surf
29 minute read
Strawberry Shortcake with Cream.
Strawberry Shortcake with Cream.
Beat the yolks into the creamed butter and sugar; the cream, then the whites, alternately with the flour. Bake in three jelly-cake tins. When cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer with powdered sugar, and sift the same whitely over the top. Eat fresh with cream poured upon each slice....
25 minute read
Pea and Potato Soup.
Pea and Potato Soup.
Take the fat from the liquor, and put on with the onion and potatoes, sliced. Cook one hour; strain, rubbing the vegetables through the sieve. Pepper, and return to the fire with the rice, parsley, and peas. Stew half an hour, or until the rice is tender. Pour out and serve. Dip up from the bottom in helping it out....
18 minute read
Stewed Mutton Cutlets.
Stewed Mutton Cutlets.
Put the butter into a saucepan, and lay in the cutlets, then the tomatoes. Set where they will heat very slowly for one hour. Then turn the meat, add the boiling water, and stew steadily—not fast—half an hour, keeping the pan closely covered. Lay the cutlets upon a hot dish, strain the gravy back into the saucepan, thicken with a little browned flour, stir in a heaping teaspoonful of currant jelly, and when this has melted, pour over the meat....
22 minute read
Potato Scallops.
Potato Scallops.
Mash the potatoes light with a little milk, and an even tablespoonful of butter for every cupful. Salt and pepper to taste. Fill buttered patty-pans, or scallop-shells with the mixture, sift fine crumbs over the tops, and brown in a good oven. Serve in the shells....
13 minute read
All-night Soup.
All-night Soup.
Cut the meat into dice, and chop the vegetables. Season, as you put them with sago and herbs in close layers, into a jar with a tight top. About eight o’clock on Saturday night, set this in a pot of boiling water (having tied a thick cloth over the lid of the jar) and cook until bed-time. Leave pot and jar upon the range. When the fire is built next day see that there is plenty of water in the pot, and pay no more attention to your soup, except to replenish the water in the pot with more, as hot
53 minute read
Roast Beef and Round Potatoes.
Roast Beef and Round Potatoes.
Roast the meat in the usual manner, and, about half an hour before taking it out, pour off three-quarters of the gravy from the dripping-pan and lay about the meat some balls of mashed potato, worked smooth, with pepper, salt and a raw egg, moulded in your hands, and rolled in flour. Turn as they brown, and, when done, drain off the grease, and dish with the beef....
20 minute read
Boiled Macaroni.
Boiled Macaroni.
Break half a pound of macaroni into short pieces; cook about twenty minutes in salted boiling water. It should be clear at the edges, but not ragged. Drain well, pepper and salt, and stir in a tablespoonful of butter. Strew grated cheese over the top when dished, and pass more with it at table....
15 minute read
Snow Custard.
Snow Custard.
Soak the gelatine one hour in a cup of cold water. Add then a pint of boiling water, and stir until the gelatine is dissolved. Put in two-thirds of the sugar and all the lemon-juice. Beat the whites of the eggs stiff, and when the gelatine is quite cold, whip it in, a spoonful at a time, for half an hour with the “Dover”—an hour, if you use the common egg-whisk. When all is a white sponge, put into a wet mould to form. Make a custard of the milk, yolks, and the reserved sugar, flavor as you like
46 minute read
Tomato Soup.
Tomato Soup.
Peel, by pouring boiling water over them, a dozen fine tomatoes, cut them up, throwing aside the hard cores and unripe portions. Take the fat from the surface of your soup stock; pour it off from the meat and sediment; add the tomatoes, and stew gently half an hour. Strain, rubbing the tomatoes through the sieve; return to the pot; add a little pepper and salt, a lump of sugar, and a tablespoonful of butter rolled in flour. Boil one minute, and pour out. It will be a delicious soup....
25 minute read
Larded Beef.
Larded Beef.
Make perpendicular incisions in your cold roast, having trimmed the top smoothly, and thrust in lardoons of fat salt pork, set closely together. Take the fat from the cold gravy, and add to the latter a little minced onion, a tablespoonful of catsup, and a large cup of boiling water. Lay the meat in a dripping-pan, pour the gravy upon it, invert another pan over it, and cook in a moderate oven about an hour. Turn the meat once, and baste six times with the gravy. Dish the meat; strain the gravy,
29 minute read
Stewed Cream Potatoes.
Stewed Cream Potatoes.
Peel and cut into neat dice. Leave in cold water half an hour; then cook as long in boiling water, salted. Drain this off before the potatoes break; add half a cup of milk (or cream) with a pinch of soda. When it heats, stir in a generous lump of butter cut up in a teaspoonful of flour, and a mere pinch of finely-grated lemon-peel. Stew one minute and pour into a deep dish....
21 minute read
Spinach Dressed with Egg.
Spinach Dressed with Egg.
Boil the spinach in plenty of hot water, salted, for twenty minutes. Drain and press out the water. Chop fine; put back over the fire with a large spoonful of butter, and a teaspoonful of sugar, with salt and pepper to taste, also a little nutmeg. Beat until hot and smooth; turn into a hot, deep dish, and cover with a dressing of the yolks of four hard-boiled eggs, left to cool, then pounded in a Wedgewood mortar, and rubbed to a paste with a teaspoonful of melted butter, one of cream, and lastl
32 minute read
Quick Beef Soup.
Quick Beef Soup.
Put onion and other vegetables with spice on in two quarts of water, and boil down to three pints. Strain and press over the beef. Season with pepper, salt, and catsup; simmer half an hour, or until the meat is nearly white and the soup brown, and serve with the meat in it. The vegetable liquor must be boiling when it is poured upon the minced beef....
19 minute read
Asparagus Rolls.
Asparagus Rolls.
Cut off the top of each roll; pick out the crumb carefully, and set the hollowed rolls, with their tops, in a slow oven to dry to crispness. Boil the asparagus twenty minutes, cut off the green tops, and let them get perfectly cold. Then heat the milk; stir in the butter; pour upon the beaten yolks; beat one minute with your egg-whisk; return to the fire; put in the asparagus-tops—minced—leaving out as many whole tops as you have rolls—stir until very hot, but not until it boils. Fill your rolls
36 minute read
Lettuce.
Lettuce.
Pick hearts and blanched leaves from the stems; pile in a salad-bowl, and cover with a dressing made of two tablespoonfuls of oil, one teaspoonful of white sugar, half as much each of salt, pepper, and made mustard—all rubbed smooth together—then thickened, rather than thinned, by whipping in a few drops at a time, four tablespoonfuls of vinegar. Stir up with a silver fork after the dressing goes on....
18 minute read
Chicken Broth.
Chicken Broth.
Put water and chicken on quite early in the day, and cook slowly until the water has boiled down to about three and a half quarts, and the chicken slips easily from the bones. Take off all the meat, and return the bones to the pot. Cook gently until an hour before dinner, when strain, and let it cool. Take off the fat; return to the fire—with the seasoning and rice—and simmer half an hour, or until the rice is soft. Have the milk heated in a separate vessel, with a pinch of soda; pour upon the b
36 minute read
Fried Shad au Gratin.
Fried Shad au Gratin.
Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins, and cut into eight pieces. Pepper and salt these; dip into beaten egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain, and serve on a hot, flat dish. The roes should be parboiled, then cooled—afterward dipped in egg and cracker, fried in the same manner as the fish, and dished with it....
19 minute read
Milanaise Pudding.
Milanaise Pudding.
Boil the macaroni in the broth until tender; then let it cool somewhat, and, with a pair of old scissors, clip it into inch lengths. Chop ham and chicken, and pepper. Mix with the macaroni—which should have absorbed the broth—stir in the melted butter and eggs. Put into a well-greased mould, and boil an hour and a half. Turn out; pour over it a cup of drawn butter, and serve. Pass grated cheese with it....
21 minute read
White Asparagus Soup.
White Asparagus Soup.
Crack the bones to splinters and chop the meat. Put on with all the asparagus stalks and one-half of the heads. Cover with the water and cook gently, covered, three hours. Strain; cool to let the grease rise; skim and return to the pot with the seasoning and reserved heads of asparagus. Boil slowly for twenty minutes longer. Heat the milk separately, salt and pepper, and stir in the corn-starch, boiling one minute to thicken it. Pour into the tureen upon the dice of fried bread; stir into this t
27 minute read
Stuffed Fillet of Veal with Bacon.
Stuffed Fillet of Veal with Bacon.
Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone with a force-meat of crumbs, chopped pork; thyme, and parsley, seasoned with pepper, salt, nutmeg, and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold, cooked , fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Put into a pot with two cups of boiling water, and cook slowly and steadily two hours.
53 minute read
Scooped Potatoes.
Scooped Potatoes.
Pare and cut round with a potato-gouge—a neat little instrument that costs but a trifle. The waste bits can be boiled, mashed, and set by for to-morrow’s uses. Boil the scooped pellets in hot, salted water twenty minutes; throw this off and put in a cup of cold milk. Simmer gently until the potatoes are tender; stir in a good lump of butter rolled in flour, and when this is melted, a little minced parsley, with pepper and salt. Stew three minutes, and pour into a deep dish....
24 minute read
Cocoanut Puddings.
Cocoanut Puddings.
Scald the milk and pour, gradually, upon the beaten eggs. Do not return to the fire, but, when nearly cold, season, add the cocoanut; stir up well; pour into buttered cups, and bake by setting in a pan of boiling water, and stirring again as the custard begins to heat, that the cocoanut may not settle to the bottom. Bake until well “set,” and slightly browned. Eat cold....
27 minute read
Clam Chowder.
Clam Chowder.
Put a layer of clams in the bottom of a soup-pot, next one of sliced tomatoes and onion. Sprinkle with seasoning, and drop bits of butter upon them. More clams, more tomato, etc., until all are in. Pour on the liquor—there should be at least three pints—cover, heat slowly for half an hour, then boil quite briskly for twenty minutes. Meanwhile, soak the split crackers—covered—in the boiling milk. When soft all through, butter thickly, and keep warm over boiling water until the soup is ready. Then
28 minute read
Baked Pickerel.
Baked Pickerel.
Select a couple of large, fresh fish; score the back-bones with a sharp knife, and lay them in a baking-pan. Pour a cupful of boiling water over them, cover, and bake slowly, basting with butter and water, at least six times. The fish should be tender, yet firm when done. Transfer them carefully to a hot-water dish. Have ready a cupful of rich, drawn butter; strain the gravy from the dripping-pan into it, with a little minced parsley. Heat almost to a boil and pour over the fish. There is no bet
27 minute read
Veal Scallop.
Veal Scallop.
Chop the remains of your fillet fine, and season with pepper and salt. Put a layer of dry crumbs in a buttered bake-dish; stick bits of butter over it; cover with the meat and wet this with gravy and warm milk. Repeat this order of strata until your dish is full, covering deep with crumbs. Fit a tin cover on the top and bake half an hour; remove the lid and brown nicely. Serve in the bake-dish....
21 minute read
Marlowe Soup.
Marlowe Soup.
Cut up meat and vegetables fine, and put with the water into the soup-kettle. Cook slowly four hours. Strain the soup, rubbing the vegetables through the colander. Divide the liquor into two parts. Put with the meat—all highly seasoned—into a stoneware vessel and set by in the refrigerator. Let the other portion cool; take off the fat; season; put over the fire; boil and skim for a few minutes, and put in the rice. Simmer very gently half an hour, or until the rice is very soft....
24 minute read
Beef’s Tongue—(Langue du Bœuf).
Beef’s Tongue—(Langue du Bœuf).
Wash a large, perfectly fresh tongue in three waters. Then cover well with boiling water, a little salt—plenty of it—and cook about twelve minutes to the pound. Strip off the skin; dish, when you have trimmed away the root, and pour over it the following sauce: Strain a cup of the liquor in which the tongue was boiled; set over the fire, and stir in two tablespoonfuls of butter cut up in flour, pepper to taste; the juice of a lemon, and when this has thickened, two small pickled cucumbers, chopp
29 minute read
Squeezed Potatoes.
Squeezed Potatoes.
Put on in cold water, and bring quickly to a boil. When soft enough to be pierced by a fork, turn off the water; throw in a little salt, and dry on the range. Tear off the skins quickly, and as soon as each is bare, envelop it in the corner of a dry, hot towel and twist the same tightly around it for a second, but not quite breaking it. Pile within a napkin-lined dish, and send up hot....
23 minute read
French Beans—Sautés.
French Beans—Sautés.
Top, tail, and “string” with care. Cut into short pieces. Cook in boiling water, a little salt, until tender—say thirty minutes, if they are full-grown. Drain well; return to the saucepan with two great spoonfuls of butter, salt, pepper, and a teaspoonful of vinegar. Toss until very hot, and turn into a hot, deep dish....
15 minute read
Young Beets.
Young Beets.
Boil in hot, salt water one hour. When done, rub off the skins; split the beets lengthwise and lay upon a hot dish. Have ready a great spoonful of melted butter, mixed with two of vinegar, a little salt and pepper, heated to boiling, and pour over the beets. Be careful not to break the skin of raw beets, or they will lose their color in the hot water while cooking....
20 minute read
Cherry Pie.
Cherry Pie.
Line your pie-dish with a good paste; fill with a mixture of sour and sweet cherries; sweeten plentifully; cover with paste printed at the edge and slit in the middle, and bake until nicely colored. Eat fresh, but not warm, with white sugar sifted over the top....
24 minute read
Tomato and Pea Soup.
Tomato and Pea Soup.
Take the fat from the liquor in which the tongue was boiled yesterday; set it over the fire, and, when boiling, put in the empty pods of two quarts of peas. Boil half an hour; take from the fire and strain out the pods. About half an hour before dinner, take the fat from the “stock” set aside yesterday, and pour off from the meat and sediment into the soup-pot. While it is slowly heating, put on the water in which the pods were boiled, with the peas and two quarts of peeled and sliced tomatoes,
45 minute read
Stewed Lamb with Mushroom Sauce.
Stewed Lamb with Mushroom Sauce.
Let your butcher take out the bones from the lower side of a shoulder of lamb, leaving in the shank. Fill the cavity thus left with a good force-meat of crumbs, chopped pork, and sweet herbs, and sew the meat edges together to hold it in. If you have no gravy ready make a pint on Saturday of the lamb trimmings and a few veal-bones, with seasoning. It need not be strong. Put the lamb into a broad pot, with some thin slices of fat pork laid in the bottom; pour in the gravy, cover tightly, and stew
50 minute read
Stewed Turnips.
Stewed Turnips.
Peel and slice young turnips. Boil fifteen minutes in hot, salted water; throw this off, and add half a cup of milk and as much boiling fresh water. When this heats, stir in a generous lump of butter, rolled in a teaspoonful of flour, with pepper and salt to taste. Simmer ten minutes longer, or until tender, and pour into a deep dish. Eat very hot....
18 minute read
Lemon Blanc-Mange.
Lemon Blanc-Mange.
Add to the soaked gelatine the lemon-juice and peel, sugar and spice. Leave standing one hour. Then pour on the boiling water. Stir until clear, add the wine, and strain through double tarlatan. While it is cooling, whip the whites very stiff. When the gelatine begins to coagulate around the edge of the dish, whip it, little by little, into the frothed whites until it is stiff. Put into a wet mould, and set upon the ice. On Sunday turn it out, and pour a rich liqueur—that from brandied peaches i
29 minute read
“Once-Again” Soup.
“Once-Again” Soup.
A good soup, founded upon such stock as you made on Saturday, is better the third day than the first. Therefore, take off the fat from the portion kept on the ice since yesterday’s providential division, and warm it slowly, almost to a boil. If you have time, cut some fried bread into dice and put into the tureen before you pour in the soup....
19 minute read
Potatoes en Robe de Chambre.
Potatoes en Robe de Chambre.
If you use Bermuda potatoes, cook in boiling water. If you take old potatoes, put on in cold and bring rapidly to a boil. Throw off the water when they are done, set back on the range, uncovered, to dry out, and send to table with the skins on....
15 minute read
Floating Island.
Floating Island.
Beat yolks and sugar light, and pour on, by degrees, the boiling milk. Pour back into the farina-kettle, and heat, stirring constantly until it begins to thicken. When cold, flavor, and pour into a glass dish. Pile with a méringue of the whites beaten up with half a cup of currant jelly. Ornament with dots of jelly....
27 minute read
A Summer Mélange Soup.
A Summer Mélange Soup.
Put on the meat in the water, and cook, slowly, three hours, to extract every particle of nourishment from the beef. Peel and slice the vegetables, and lay all, except the tomatoes, in cold water for half an hour. At the end of the three hours, strain the soup; return to the pot and put in all the vegetables with salt and pepper. Stew for one hour, covered; stir in the butter and simmer half an hour longer before turning it out....
23 minute read
Rolled Beef.
Rolled Beef.
Make your butcher take all the bones out of a rib-roast. (Keep them for to-morrow’s soup.) Make him also roll the meat into a round, and skewer it securely. Wash it all over with vinegar, then rub with hot butter mixed with minced onion and pepper, working this well between the folds of meat. Put into the dripping-pan, pour a cup of gravy from the boiling soup—before the vegetables are added—about the base, and a few spoonfuls of butter and water upon the top. Roast twelve minutes to the pound,
38 minute read
Stuffed Tomatoes.
Stuffed Tomatoes.
Select large, smooth tomatoes; cut a piece from the top of each, and scoop out seeds and pulp. Chop fine what you have removed; season with butter, pepper, salt and sugar; add one-third as much bread-crumbs; work all well together, and fill the skins with the mixture. Replace the tops; put the rest of the stuffing between the tomatoes when you have set them close together in a bake-dish. Bake, covered, half an hour, in a moderate oven; then uncover and cook ten minutes longer, or until browned a
24 minute read
Baked Omelette aux Fines Herbes.
Baked Omelette aux Fines Herbes.
Make this a course between soup and meat, passing bread and butter with it. Beat the yolks light, and pour upon them the hot milk. Stir in the corn-starch, season, whip in the frothed whites, lastly, the herbs. Have ready a nice pudding-dish, well buttered. Set in the oven until hot; butter again, and pour in the omelette. Bake about twelve minutes, or until “set” in the middle, but not longer, or it will be a leathery puff. It should be very light. Send up—instantly....
24 minute read
Strawberries and Cream.
Strawberries and Cream.
Orange Cake. Serve as directed on Monday of last week. The orange cake, if made on Friday or Saturday, will have kept perfectly well, if the cake-box—a tight one—containing it has been set in the refrigerator. For directions for making it please consult “ Breakfast, Luncheon and Tea ,” page 318....
24 minute read
Broiled Bones Soup.
Broiled Bones Soup.
Crack the bones well, and lay upon a gridiron above the coals until they are hot, and the bits of meat adhering to them are frizzled. Meanwhile, fry the pork and onions together in a frying-pan until the latter are a fine brown. Strain out the pork and onions; put back the fat into the pan and fry the bones five minutes. Lay the onions in the soup-pot with the chopped herbs, then the bones. Cover with the water and boil slowly three hours. Strain; cool, and take off the fat. Set over the fire; s
36 minute read
Boiled Chickens.
Boiled Chickens.
Clean, wash, and stuff as for roasting. Sew each up in thin muslin, or tarlatan, fitted closely to the shape, and put on in plenty of boiling water, a little salt. Boil twelve minutes to the pound (taking the heavier chicken as the standard) if they are tender. If doubtful, take a longer time, and cook more slowly. When done, lay upon a heated dish, and pour over them a cupful of drawn butter, made from the pot liquor, thickened with butter rolled in flour, and with an egg beaten up in it with a
30 minute read
Rice Croquettes.
Rice Croquettes.
Boil a cup of rice soft in weak broth, made from a cupful of the chicken pot-liquor, mixed with boiling water and salted. Drain, and stir in a couple of beaten eggs; a teaspoonful of butter, a mere dust of flour, pepper, and a pinch of grated lemon-peel. Stir up in a saucepan until thick and hot, and spread out to cool. When cold, flour your hands; make the paste into long balls; roll each in raw egg, then in cracker-dust, and fry carefully to a yellow-brown....
24 minute read
Asparagus upon Toast.
Asparagus upon Toast.
Tie the bunch of asparagus up with soft string, when you have cut away the wood, and cook about twenty-five minutes in salted boiling water. Have ready some slices of crustless toast; dip each in the asparagus-liquor; butter well while hot and lay upon a heated dish. Drain the asparagus, and arrange upon the toast. Pepper, salt, and butter generously....
17 minute read
Potato and Beet Salad.
Potato and Beet Salad.
Slice a cupful of cold boiled potatoes. Chop a red beet, also boiled, but lukewarm, and pour over it four tablespoonfuls of vinegar. Let it stand while you rub together a teaspoonful of salt, half as much each of pepper, sugar and made mustard, with a full tablespoonful of oil, and a very little green pickle, minced fine. When this is ready, take out a tablespoonful of chopped beet, and strew among the sliced potatoes. Put them into a salad-bowl. Squeeze beets and vinegar through muslin into oil
27 minute read
Raspberry Shortcake—Hot.
Raspberry Shortcake—Hot.
Make these ingredients into a soft paste. Roll lightly into two sheets—that intended for the upper crust half an inch thick, the lower, less. Lay the bottom crust in a greased square pan. Strew thickly with the berries, sprinkle with sugar, and cover with the upper crust. Bake about twenty-five minutes, until browned, but not dry. Cut in squares, and send, piled upon a flat dish, to table. Split and eat with butter and sugar. It is good....
30 minute read
Chicken Panada Soup.
Chicken Panada Soup.
Take the fat from the cold “stock.” Heat the latter to boiling and add the chicken, minced as finely as it can be cut. Pepper and salt to taste, and simmer one hour. Make ready your hot milk, at the end of that time, pour upon the beaten eggs; stir over the fire two minutes and add the butter, and when this is melted, the crumbs. Take at once from the fire; put into the tureen and pour in the soup through a colander, rubbing into it all the meat that will pass the holes. Stir well, and serve. Th
29 minute read
Larded Mutton Chops.
Larded Mutton Chops.
Trim off all the fat and skin, and lard closely with strips of fat salt pork. Pepper, and put into a hot frying-pan. Fry them in the lardoon fat as it flows out in heating, and turn several times to cook both sides equally. Arrange upon a hot dish, one overlapping the next....
15 minute read
Stewed Tomatoes.
Stewed Tomatoes.
Pour boiling water over them to loosen the skins. When peeled, cut up small, leaving out the unripe and hard parts. Put over the fire with pepper, salt, and sugar to taste; at the end of twenty minutes’ stewing add a good piece of butter, and simmer ten minutes more....
14 minute read
Strawberry Trifle.
Strawberry Trifle.
Heat the milk; beat in yolks and sugar. Cook and stir until the custard begins to thicken. Slice your cake, and put a layer in a glass dish. Wet with the cream; cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full. Pour the custard, gradually, over all. Beat the whites stiff with a little sugar and strawberry-juice, and heap roundly on the top. Lay rows of bright berries upon the méringue ....
32 minute read
Salmon Scallops.
Salmon Scallops.
Chop the fish fine; rub the butter and seasoning into it, and stir into the hot, drawn butter. Butter scallop-shells, or paté-pans, fill with the mixture, and strew it with fine crumbs. Bake a few minutes in a quick oven to brown them lightly. Serve in the shells....
13 minute read
Fricassee of Sweetbreads.
Fricassee of Sweetbreads.
Wash the sweetbreads; boil five minutes; then lay in ice-cold water. Slice and cover them with the gravy, and stew three-quarters of an hour. Heat the cream—or milk—in another saucepan, putting in a pinch of soda. Pour upon the eggs, and returning these to the fire, cook one minute. Stir in the butter and the parsley. Take both saucepans from the fire and empty one into the other. Stir all together well, and pour into a hot deep dish....
22 minute read
Baked Cherry Dumplings.
Baked Cherry Dumplings.
Rub the lard into the salted flour, wet up with the milk; roll into a sheet a quarter of an inch thick; and cut into squares about four inches across. Put two great spoonfuls of cherries in the centre of each; sugar them; turn up the edges of the paste and pinch them together. Lay the joined edges downward, upon a floured baking-pan, and bake half an hour or until browned. Eat hot with a good sauce....
30 minute read
Ox-head Soup.
Ox-head Soup.
Wash the head in three waters; break the bones with a few smart blows of a hammer. Put it on in the cold water; bring to a slow boil and skim well. Then add the sliced vegetables, and stew gently three hours. The liquor should be reduced to four quarts. Take out the head and set in the open air to cool. Strain the liquor, rubbing the vegetables to a pulp. Return half of it to the fire—season and skim as it boils, for five minutes; then add three-fourths of the meat from the head, cut into dice.
36 minute read
Rice and Tapioca Soup.
Rice and Tapioca Soup.
Take the fat from your stock; pour it from the bones and meat, and heat slowly. Have ready a cup of boiled rice—hot—and half a cup of granulated tapioca, which has been soaked two hours in a little cold water. When the soup boils, put them in, and simmer gently half an hour. Should it be too thick, add a little boiling water....
18 minute read
Smothered Chicken.
Smothered Chicken.
Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan; dash a cup of boiling water, in which have been stirred two tablespoonfuls of butter, over them, and, covering with another pan, cook until tender, and of an equal yellow-brownish tint all over. Lift the pan, now and then, to baste freely—four times with the gravy—twice, toward the last, with melted butter. Lay the chickens in a hot-water dish; add pepper, salt, a chopped boiled egg, finely minced
31 minute read
Mashed Squash.
Mashed Squash.
Peel, seed, and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot....
15 minute read
Beets Sautés.
Beets Sautés.
Boil young sweet beets until nearly done—say forty-five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one tablespoonful of vinegar, a small onion minced, salt and pepper. When this begins to simmer, put in the beets, and cook ten minutes, shaking the saucepan frequently, to prevent scorching. Put the beets into a root-dish, and pour the dressing upon them....
18 minute read
Cream Pudding.
Cream Pudding.
Heat the milk, stir in the corn-starch wet up with cold milk; then the beaten yolks and sugar. Add to these the heaping cup of boiled rice. Stir until it begins to thicken, add the seasoning, and pour into a buttered bake-dish. Bake until well “set”; spread with a méringue of the whites and a little sugar, made very stiff. When this has colored lightly, take from the oven. Make on Saturday, and set on ice until Sunday. The colder it is, the better....
34 minute read
Green Pea Soup.
Green Pea Soup.
Take the fat from the top of the corned-beef liquor; add the beef-bones and any others you may have. Boil gently one hour, skimming often. Strain, and put in two quarts of green peas, a minced onion, and a bunch of sweet herbs. Cook forty-five minutes and rub to a pulp through a colander. Add pepper, heat to a boil and pour upon dice of fried bread laid in the tureen....
20 minute read
Beef Miroton.
Beef Miroton.
Mince the remains of your corned beef; season with pepper, salt, a little chopped pickle, two boiled eggs chopped fine; wet with whatever gravy you may have, and put into a greased pudding-dish. Cover with mashed potatoes, made very soft with milk and butter, sift bread-crumbs over all, and bake, covered, half an hour, then brown. This is a nice way of warming over cold meat....
19 minute read
Asparagus Omelette.
Asparagus Omelette.
Beat whites and yolks together, add the milk, then the boiled asparagus heads, cold and chopped fine. Have ready a frying-pan with a tablespoonful of butter in it, hot, but not frying. Pour in the mixture; shake well from the bottom as it forms, loosen from the pan with “spatula” or cake-turner; fold over in the middle, and turn the pan upside down upon a hot dish....
19 minute read
Tomato Salad.
Tomato Salad.
Peel and slice your tomatoes, put into a salad-dish, and pour over them a dressing prepared as follows: Rub yolks, mustard, pepper, salt, sugar and oil to a paste. Beat in the raw egg with your whisk, finally, the oil, a little at a time. Stir a great lump of ice into the dressing, whirling rapidly for half a minute. Take it out and pour the mixture over the salad....
20 minute read
Mountain Custard, or “Junket.”
Mountain Custard, or “Junket.”
Pour the milk, slightly warmed, into a glass bowl; sweeten, flavor, and stir in the rennet. Set in a rather warm place until it is firm, like “loppered” milk or blanc-mange; then put on ice. If at the end of an hour it remains liquid, put in more rennet. Do not let it stand until the whey separates from the curd. Two hours in warm weather should be enough. Eat with cream and sugar....
21 minute read
Vermicelli Soup.
Vermicelli Soup.
Put meat, bones, and sliced vegetables and herbs on in the water early in the day, and stew gently five hours. Strain and season. Set aside two quarts of stock, with the bones and meat, highly seasoned, until to-morrow, keeping upon the ice. Boil and skim the rest; add the vermicelli; simmer fifteen minutes, and pour out. Put in the catsup after the soup goes into the tureen....
19 minute read
Young Onions.
Young Onions.
Cut off stems and tops, skin and cook them in plenty of boiling water for fifteen minutes. Have ready another saucepan with a large spoonful of butter melted in it, but not hissing hot. Put in the onions, with a little chopped parsley, and let them warm slowly ten minutes. Then add a cup of milk in which have been stirred salt, pepper, and half a teaspoonful of corn-starch. Simmer all for three minutes, stirring several times, and pour out....
22 minute read
Spinach.
Spinach.
Boil in hot, salted water twenty minutes. Drain well, and chop fine. Put into a saucepan with a good spoonful of butter, a little sugar, salt and pepper, a dust of nutmeg, and a few teaspoonfuls of milk, and beat until all resolve themselves into a smooth, soft paste....
14 minute read
Julienne Soup.
Julienne Soup.
Pare and cut into small dice, Cook ten minutes in salted boiling water, leaving out the tomatoes. Drain away the water, and spread the vegetables upon a dish to cool, while you take the fat from your cold soup-stock; strain the latter from the bones and meat, and heat to a gentle boil. Continue this for five minutes, skimming well; put in the parboiled vegetables, the tomatoes, and a pint of green peas, and stew steadily, but not fast, for half an hour. Pour out all together....
24 minute read
Purée of Green Peas.
Purée of Green Peas.
Boil three pints of green peas until soft. Rub them, while hot, through a fine colander. Work in a tablespoonful of butter, cut up in flour; pepper and salt to taste; add three teaspoonfuls of milk, and stir in a saucepan until very hot and smooth. Put in the centre of a hot, flat dish, with the cutlets about it, and help out both at the same time....
19 minute read
Ristori Puffs.
Ristori Puffs.
Use prepared flour always in this receipt. Cream butter and sugar, and beat in the yolks. Add the lemon; a pinch of soda, dissolved in a teaspoonful of hot water, then the beaten whites, alternately with the flour. Bake in muffin rings in a quick oven. Eat hot, with jelly sauce....
24 minute read
Jelly Soup.
Jelly Soup.
Boil the feet, onion, herbs, and the veal, cut into strips, in the water for four hours, diminishing the liquid to three quarts. Strain, and cool. Put two of the feet and the veal back into one quart of the broth; season, and set by on the ice. Take the fat from the rest; put the liquor, seasoned, over the fire, boil gently and skim, add the sago, previously soaked two hours in a cup of cold water, simmer tender, and pour out. You can, if you like, add a glass of pale sherry....
26 minute read
Stewed Sheep’s Tongues.
Stewed Sheep’s Tongues.
Speak for six sheep’s tongues several days before you want them, unless you have access to a large market. Wash well in several waters. Boil in hot, salted water half an hour, to loosen the skins. Take these off and trim neatly. Put a cupful of your soup—before adding the tapioca—into a saucepan, with a quarter-pound of sliced salt pork, a teaspoonful of chopped onion, pepper, and a lump of white sugar. Lay in the tongues, sliced lengthwise, and stew half an hour. Lay the slices in rows, overlap
31 minute read
Potatoes à la Louise.
Potatoes à la Louise.
Mash the potatoes, and whip with a fork to a light cream, adding milk and butter, salt and pepper. Heap upon a shallow pie-plate, well greased, and set in the oven until a white crust has gathered over it. Then, wash the mound well with beaten egg. Set in a moderate oven long enough to harden this, but not until the yellow changes to brown. Slip, without breaking, to another dish, by the help of the spatula....
22 minute read
Halibut Chowder.
Halibut Chowder.
Put a layer of fish in the bottom of a pot; season, and sprinkle with parsley. Hide this with sliced potato. More fish, and yet more potatoes, until all are in, when cover with boiling water. Put on the lid, and simmer half an hour after the boil recommences. Have ready the hot milk in another saucepan; stir in the floured butter. Dip the crackers in boiling water, butter and salt them, and line the bottom of your tureen with them. Pour in the boiling milk; then the fish and potatoes. Send aroun
27 minute read
Chicken Pot-pie, with Dumplings.
Chicken Pot-pie, with Dumplings.
Clean and cut up the chicken as for fricassee. Put a good layer of salt pork in the bottom of a broad, not too deep pot; then a small onion, sliced, the chicken, peppered, and enough cold water to cover it well. Over this lay a thick sheet of good “family” pie-crust. Stew one hour and a half; then brown the crust by putting a red-hot stove-cover on the top of the pot. Take off the crust with care, and set by. Take out the chicken and arrange upon a hot-water dish. If the gravy has boiled down to
42 minute read
Baked Tomatoes.
Baked Tomatoes.
Peel and slice large, ripe tomatoes. Chop fine a little streaked salt pork, or ham. Butter a pudding-dish, and cover the bottom with slices of tomato. Season with pepper and sugar, and strew with bread-crumbs. Then scatter chopped pork over it. Fill the dish in this order, having crumbs at the top. Cover closely, and bake half an hour, or until the juice bubbles up at the sides. Brown nicely, and serve in the dish....
21 minute read
Charlotte Russe.
Charlotte Russe.
Line a tin mould with straight sides with slices of cake, having the bottom in one piece, if possible. Whip the cream in a syllabub-churn, and, with your egg-beater, whisk into this, gradually, the frothed whites and the sugar, flavoring to taste. Fill the cake-lined mould with this, cover with more slices, and set in ice for an hour or so. Pass a knife around the inside of the mould to loosen the cake, and invert upon a plate. Sift powdered sugar over it....
31 minute read
Cream Soup.
Cream Soup.
If your jelly-soup stock has been kept upon the ice these two days, it is as good now as on Thursday. Take off the fat, add a pint of boiling water to the soup, and stew slowly for half an hour. Strain, add more seasoning, and skim for a few minutes until quite clear in boiling. Heat in another vessel a pint of milk; stir in a tablespoonful of butter and the same of corn-starch wet up in cold milk, with a little nutmeg. Pour this upon two beaten eggs, cook one minute, and put into the tureen. Ad
34 minute read
Boiled Mutton.
Boiled Mutton.
Put on in plenty of boiling water, salted, and cook twelve minutes to the pound. Take out, wipe carefully with a hot, wet cloth; butter all over, and serve with a cup of drawn butter sent up in a sauce-boat. Season the pot-liquor, and, when cool, put upon the ice....
14 minute read
Hot Slaw.
Hot Slaw.
Shred a small white cabbage. Boil for fifteen minutes in hot water, salted. Throw this away, and add four tablespoonfuls of vinegar, the same quantity of your soup -stock, with pepper and salt. Simmer in this ten minutes, stirring often. Turn out into a deep dish; pour over it half a cupful of drawn butter; set in a pan of boiling water five or six minutes, and serve....
19 minute read
Cherry Roley-Poley.
Cherry Roley-Poley.
Make a soft paste of flour, with the shortening chopped into it, and the milk. Roll out, a quarter of an inch thick, into an oblong sheet. Cover this with cherries; sprinkle with sugar, and roll up closely upon the fruit. In spreading the cherries, leave a narrow margin on both sides of the sheet. Baste the roll up in a bag floured well on the inside, and make a “felled” seam at the open end to keep out the water. Fit it exactly, but not tightly, to the shape of the pudding. Plunge into a pot of
48 minute read
Mutton, Rice, and Tomato Broth.
Mutton, Rice, and Tomato Broth.
Take the fat from the surface of the liquor in which your mutton was boiled yesterday. Add to this broth the bones of the cold mutton well cracked, and let them boil slowly one hour and a half. Strain and cool to throw up the fat; remove this, and put the soup over the fire with one quart of ripe tomatoes, peeled and cut very fine, and half a cup of raw rice. Stew forty minutes. Add a lump of sugar; more pepper and salt, if needed, and a tablespoonful of corn-starch, wet in cold water. Boil one
29 minute read
Glazed Ham.
Glazed Ham.
Boil a ham on Saturday, allowing twenty minutes to the pound, and let it get cold in the liquor. Set by then, and, early Sunday morning, skin it carefully, and trim away the rusty edges. Brush all over with beaten egg, and cover with a paste of rolled cracker wet up with milk, seasoned with pepper, and bound with beaten egg. It should be a quarter of an inch thick. Set the ham in the oven until this is lightly browned. Serve cold and slice thin. Garnish with frilled paper about the shank....
26 minute read
Stewed Lima Beans.
Stewed Lima Beans.
Shell; lay in cold water ten minutes. Boil tender in hot, salted water. Drain this off, and add a scant cup of hot milk; a good spoonful of butter, rolled in a very little flour, with pepper and salt. Simmer three minutes and pour into a deep dish....
14 minute read
Spanish Cream.
Spanish Cream.
Soak the gelatine in the milk two hours. Stir in the soda, and heat, stirring often. When scalding hot, pour upon the beaten yolks and sugar, and return to the farina-kettle. Boil one minute, stirring ceaselessly. Strain through tarlatan, and when cold, flavor and put into a wet mould. Set on the ice until wanted, and eat with cream and sugar. Make this, of course, on Saturday....
18 minute read
Bisque of Lobster.
Bisque of Lobster.
Pound the coral and other soft parts of the lobster to a paste, and simmer five minutes in the boiling water; then rub through a colander back into the water. Cut the rest of the lobster-meat into dice, and put into a saucepan with the cracker-crumbs. Pour the red water over them, and heat to a boil, when add pepper, salt, and the butter. Simmer, covered, half an hour, taking care it does not scorch. Heat the milk, with a pinch of soda, in another vessel, and after the lobster is in the tureen,
29 minute read
A Good “Pick-up” Dish.
A Good “Pick-up” Dish.
Chop liver and ham; wet with the gravy; mix in seasoning and crumbs, and beat the eggs in. Put the mixture into a well-greased mould; cover this and put into a dripping-pan full of boiling water. Cook thus one hour and a half, keeping plenty of water in the pan, and at a steady boil. Turn out upon a dish; pour a cup of drawn butter over it, and serve....
20 minute read
Baked Potato Balls.
Baked Potato Balls.
Rub cold mashed potato, left from yesterday, smooth with a spoonful of warmed butter, and soft with warmed milk. Beat up an egg in it, and stir, until hot, in a clean, greased frying-pan, not allowing it to “catch” on the side. Then let it cool. When cold and stiff, make into balls, roll these in flour, and bake upon a greased pan until well browned. Pile upon a hot dish....
20 minute read
Bread-and-Cheese Soup.
Bread-and-Cheese Soup.
Put meat, bone, onion, and water together, and cook slowly four hours. Strain, pressing hard, cool, and take off the fat. Season, and heat to a boil; put in the parsley and corn-starch—the latter wet with cold water—and simmer five minutes. Heat the milk in a farina-kettle, pour upon the eggs, and re-heat, stirring constantly until they begin to thicken. Put bread-dice and cheese into the tureen; pour on the milk and eggs; then the hot soup. Stir up and serve....
22 minute read
Breast of Lamb with Macaroni.
Breast of Lamb with Macaroni.
Cover the bottom of a broad pot with very thin slices of fat salt pork or ham. Lay the lamb upon them. Take all the peel from a small lemon, and slice it, also very thin. Cover the lamb with this; then with more sliced pork. Mince a small onion and a bunch of sweet herbs, and scatter over these. Pour in a pint of boiling water. Put on a close lid with a weight on top, and cook very slowly two hours, turning the meat over at the end of the first hour. Meantime, boil half a pound of macaroni, brok
48 minute read
Whole Baked Tomatoes.
Whole Baked Tomatoes.
Chop fine a half cupful of the veal left after straining off the soup. Add half as much chopped ham, and one-third the quantity of bread-crumbs. Pepper (and salt, if needed). Put a few spoonfuls of gravy into a saucepan; stir in this force-meat, with a very little onion, and the pulp and seeds you have scraped carefully from six or eight fine smooth tomatoes. When all are smoking hot, add a tablespoonful of butter, and when this has melted, take from the fire. Set the tomatoes you have hollowed
38 minute read
Stewed Peas and French Beans.
Stewed Peas and French Beans.
Cover peas, beans, and onion with salted boiling water. Put on the saucepan lid, and stew for half an hour. Then stir in the floured butter, pepper, and catsup; cover again, and simmer fifteen minutes. Turn out into a deep dish. The beans should be young, and cut into small pieces....
15 minute read
Corn-Bread Pudding.
Corn-Bread Pudding.
Rub butter and sugar together; beat in the yolks; then the milk; the spice; the salted meal, previously mixed with the flour, cream of tartar, and soda. Beat hard for five minutes. Pour into a buttered mould, with a top. Set in a pot of boiling water—the water not quite reaching the top—and boil steadily two hours. Turn out, cut in slices, and eat with butter and sugar....
28 minute read
A Stew Soup.
A Stew Soup.
Cut the meat into strips, and slice the vegetables. Put the dripping into the soup-pot; next the beef; then a layer of vegetables; next one of ham; more vegetables, the veal, the rest of the vegetables, and a cup of cold water. Cover, and heat very slowly, then stew until the meat is covered with a brown glaze, but not burned. Be very careful on this latter point. Now, pour in your six quarts of water, and cook steadily at least three hours. Strain, take out the scraps of meat, and pulp the vege
42 minute read
Stuffed Beef’s Heart with Horseradish Sauce.
Stuffed Beef’s Heart with Horseradish Sauce.
Wash and soak the heart ten minutes in cold, salt water. Fill full with a force-meat of fat salt pork, minced fine with an equal weight of bread-crumbs, a little chopped parsley, with pepper, and a small quantity of grated lemon-peel. Sew up the swollen heart trimly in coarse net or tarlatan, and put on in a saucepan with two cups of weak broth, made by taking a cupful from the soup and diluting it with water, and half a minced onion. Boil two hours, turning twice. Keep closely covered. Make rea
52 minute read
Scalloped Squash.
Scalloped Squash.
Boil and mash the squash in the customary way, and let it cool. Beat the yolks of the two eggs, the whites of which were used for the horseradish sauce, and when the squash is nearly cold, whip these into it, with three tablespoonfuls of milk, one of butter, rolled in flour and melted in the milk; pepper and salt to taste. Pour into a buttered bake-dish, cover with fine crumbs, and bake to a light brown in a quick oven. Eat hot....
23 minute read
Beets.
Beets.
Wash and cut off the tops. Boil more than an hour if they are of a fair size. Scrape, slice, and lay in a dish. Pour over them a tablespoonful of butter, heated with one of vinegar, and seasoned with salt and pepper. If any are left over, save them for salad, by pouring vinegar upon them....
15 minute read
Gooseberry Tart.
Gooseberry Tart.
Top and tail a quart of green gooseberries. Put into a tin or porcelain saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten abundantly, and set by to cool. When cold, pour into a pie-dish lined with puff-paste, cover with a top crust, and bake in a good oven. Eat cold, but fresh, with powdered sugar sifted over the top....
30 minute read
String-Bean Soup.
String-Bean Soup.
Boil three cups of string-beans—rid of all the fibres and cut small—in hot salted water until very tender. Drain and chop them, rub them through a colander to a pulp. Take the fat from the stock kept in the ice-box since yesterday; pour off from the meat, and strain into a soup pot. Bring to a boil; skim, and stir in the beans, with a great spoonful of butter cut up in as much flour. Simmer fifteen minutes; add seasoning, if necessary, and pour upon dice of fried bread in the tureen....
25 minute read
Breaded Mutton Chops.
Breaded Mutton Chops.
Trim the chops well, leaving an inch of bare bone at the small end of each. Dip in beaten egg, then in rolled cracker, and fry in hot lard or dripping. Drain, and stand upon the large ends in a row about the base of your hillock of potatoes....
14 minute read
Green Corn Boiled Whole.
Green Corn Boiled Whole.
Strip off the outer husks; turn down the innermost covering, and pull off the silk with great care. Re-cover the ear with the thin inner husk; tie at the top with a bit of thread, and cook in salted boiling water from twenty-five to thirty minutes. Cut off the stalks close to the cob, and send the corn to the table wrapped in a napkin....
19 minute read
Convent Soup.
Convent Soup.
Parboil, and leave to cool, turnips, carrots, and potatoes, sliced; also the chopped cabbage. Slice the onions, and fry in the hot dripping for five minutes. Then stir in the flour, and simmer until well colored. Turn into a soup-kettle the contents of the frying-pan, rinsing out the latter with two cups of boiling water, and pour this, also, into the soup-pot. When it bubbles, add all the vegetables. Stir a few minutes, and put in another pint of hot water. Cover, and simmer until all are heate
39 minute read
Boiled Salmon.
Boiled Salmon.
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs....
25 minute read
Fried Chicken—Whole.
Fried Chicken—Whole.
Truss a young, tender chicken as for roasting, but do not stuff it. Put into a steamer, or cover closely in a colander, over a pot of fast-boiling water for half an hour. Have ready some very nice dripping, or a mixture of one-third butter, two-thirds lard, in a deep frying or saucepan. Flour the chicken all over, and put in when the fat is hot. When the lower side is of a fine brown, turn the fowl. When both are cooked, take it out, lay a few slices of onion in the bottom of a tin pail, and put
40 minute read
Potatoes à la Duchesse.
Potatoes à la Duchesse.
Cut cold mashed potatoes, round or square, with a cake-cutter; flour well, and bake in the oven, buttering as they begin to brown. If the potatoes are too pliable to cut out well, mould by pressing firmly into your cutter, which should first be wet with cold water. Serve with the salmon....
15 minute read
Gravy Soup.
Gravy Soup.
Cut the meat into strips; pare and slice the vegetables. Fry the onions brown in dripping. Put all together into the soup-kettle, with one quart of cold water, and bring slowly to a boil. Then pour in a quart of hot water. Cook an hour longer—still slowly—and pour in the rest of the water— cold . Boil steadily three hours after the bubbling recommences. The meat should be done to rags, the vegetables broken to pieces. Strain, pulping the vegetables through a colander; then strain a second time t
42 minute read
Lemon Veal.
Lemon Veal.
Work meat, eggs, onion and seasoning up soft with the tomato-sauce, and stir in enough cracker to enable you to mould it with your hands. Press firmly into a wet bowl, and invert upon a pie-dish, withdrawing the bowl cautiously. Now, sift cracker-dust thickly all over it, and cover the top and half-way down the sides with thin slices of lemon. Bake one hour in a good oven; pick off the lemon with care and dispatch, and brown nicely on the upper grating of the oven. Serve in the pie-dish....
25 minute read
Clear Sago Soup.
Clear Sago Soup.
Remove the fat from the surface of your cold “stock,” pour off without disturbing the sediment, and heat to a boil. Skim as long as the scum rises; then stir in the beaten white of an egg, and simmer, skimming well until it has brought up with it all the impurities, leaving the soup clear. Add half a cup of German sago, previously soaked two hours in a little water, and cook gently until this is melted; then serve....
22 minute read
Larded Shoulder of Mutton.
Larded Shoulder of Mutton.
Cut half a pound of salt fat pork into narrow, long lardoons. Roll them in a mixture of pepper, allspice and vinegar. If you have no larding-needle, make incisions in the shoulder of mutton with a thin, narrow-bladed knife, and thrust in the strips of pork, leaving about a quarter of an inch projecting on the upper side. Put into a dripping-pan, pour two cupfuls of boiling water over it, in which has been mixed a glass of claret. Cover with another pan, and cook two hours, if the shoulder be of
43 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
Skin and slice. Cover the bottom of a pie-dish (buttered) with dry crumbs; lay tomatoes over them. Season with pepper, salt, sugar and butter. Put alternate layers of crumbs and seasoned tomatoes until the dish is full, having crumbs on top. Bake, covered, half an hour, and brown slightly....
13 minute read
New Potatoes—Stewed.
New Potatoes—Stewed.
Rub or scrape off the skins; boil in hot salted water until done. Turn off the water and dry out on the range. Then crack each one by steady pressure with the back of a spoon, and drop into a saucepan containing a cup of hot milk, pepper, salt, chopped parsley, and a great spoonful of butter cut up in flour. Simmer five minutes, and pour into a vegetable dish....
19 minute read
Raspberry and Currant Jelly with Whipped Cream.
Raspberry and Currant Jelly with Whipped Cream.
Crush the fruit and strain out every drop of juice through coarse muslin. Stir sugar, soaked gelatine, and boiling water together. When clear, strain into the fruit juice. Strain again through a flannel bag. Pour into a wet mould that has a cylinder in the centre. Do this on Saturday, and bury in the ice. On Sunday, turn out into a glass dish, fill the open centre with whipped cream, and pile more about the base....
31 minute read
Jugged Soup.
Jugged Soup.
Early in the day put on the cracked bones from which you have cut the cold mutton, with refuse bits of skin, crisped meat, etc., into a soup-pot with three quarts of water, and boil at the back of the range down to two quarts. Strain; let the liquid cool to throw up the fat, and remove this. Have ready in a stone jar, with a top, six parboiled potatoes, sliced, laid upon slices of streaked pork, cut very thin; upon this a sliced onion; next, three sliced tomatoes; then a sliced turnip; on this a
57 minute read
Potato Batter Pudding.
Potato Batter Pudding.
Mince and season your cold mutton, wet it with the remains of yesterday’s gravy and put into a bake-dish. Mash six boiled potatoes soft with butter; beat in two eggs; a heaping tablespoonful of prepared flour, and a cup of milk. Mix well, and pour over the mutton. Bake to a good brown in a moderate oven. One hour will be needed to cook it properly....
18 minute read
Chopped Corn and Potatoes.
Chopped Corn and Potatoes.
Cut the corn from the cobs left cold from yesterday and chop the cold new potatoes, also left over. Have ready in a frying pan a large spoonful of good dripping, well seasoned, and hot. Stir in corn and potatoes, and toss about until hot and glazed, but not browned. Serve in a deep dish....
16 minute read
Corn-Starch Custard Pudding.
Corn-Starch Custard Pudding.
Heat the milk; stir in the corn-starch wet up in cold milk, and cook in a farina-kettle three minutes. Take from the fire; beat in the butter, and let it cool. When cold, beat in the eggs and sugar, with the spice. Whip two minutes, and bake in a buttered dish until lightly browned and well set. Eat cold, with sugar sifted over it....
27 minute read
String-Beans Sautés.
String-Beans Sautés.
Trim, cut in short pieces, and cook tender in boiling salted water. Meanwhile, take half a cup of broth from your soup, season well, boil, and skim for fifteen minutes; then add a tablespoonful of butter. While these are boiling stir in the beans; shake and stir for three minutes, add a teaspoonful of vinegar, and pour out....
16 minute read
Raspberries, Cream, and Cake.
Raspberries, Cream, and Cake.
When you can give an uncooked dessert, which is more palatable and more wholesome than a cooked one, and that costs no more, it is wise policy to avail yourself of the consequent lightening of your labors, especially in hot weather. Except when it is necessary to deviate from the rule in order to secure the requisite variety, let cold desserts be the order of the day in your bills of fare, while the “heated term” lasts....
31 minute read
French Potage.
French Potage.
Put the veal, cut into strips, and the sliced onion, into a soup-pot with the butter, and simmer, stirring constantly, until they are coated with a brown glaze. They must not scorch. Now pour in one quart of boiling water; cover, and stew half an hour. Check the boil suddenly with a gallon of cold water, and put in beef, ham, and herbs. Cover again, and boil gently three hours. Take out the strips of veal, beef, and ham, when you have strained off the water, and pulp the onion. Set aside half th
40 minute read
Macaroni with Tomato Sauce.
Macaroni with Tomato Sauce.
Break half a pound of macaroni into inch-lengths, and cook twenty minutes in boiling salted water. Meantime, take a cup of broth from your soup; strain, boil, and skim it, and slice into it four ripe tomatoes. Stew tender, and strain through net or tarlatan, into a saucepan. Season well; stir into it a great spoonful of butter rolled in flour. Simmer five minutes; put the macaroni into a deep dish, sprinkling grated cheese over each layer, and pour the hot sauce over it, opening the mass with a
27 minute read
Fried Cucumbers.
Fried Cucumbers.
Pare, cut into lengthwise slices, more than a quarter of an inch thick, and lay for half an hour in ice-water. Wipe each piece dry; sprinkle with pepper and salt, and dredge with flour. Fry to a light brown in good dripping or butter. Drain well, and serve hot....
14 minute read
Lemon Trifle.
Lemon Trifle.
Heat the milk, stir in four tablespoonfuls of sugar into the beaten yolks and pour the hot milk upon it, by degrees, stirring well. Return to the custard-kettle, and stir until it begins to thicken. Flavor, and pour, quite hot, upon the sliced cake laid in the bottom of a deep dish. If the dish be of glass, roll it in hot water before cake and custard go in. Put a heavy saucer on the cake to keep it from rising, and let it cool. When perfectly cold, heap upon it a méringue of the beaten whites,
42 minute read
Italian Paste Soup.
Italian Paste Soup.
Take the fat from your cold soup-stock; pour off from the sediment; boil and skim, adding a tablespoonful of walnut or mushroom catsup. When the scum ceases to rise, put in a quarter of a pound of Italian paste— i. e. , something like macaroni cut into small figures, letters, stars, and the like. Simmer twenty minutes and pour out....
17 minute read
Broiled Spanish Mackerel.
Broiled Spanish Mackerel.
Clean, wash, and wipe dry. Split, so that when laid flat the backbone will be in the middle. Sprinkle with salt and lay, inside down, upon a buttered gridiron, over a clear fire, until it is nicely colored, then turn. When done, put upon a hot dish, butter plentifully and pepper. Put a hot cover over it and send to table....
17 minute read
Raw Tomatoes.
Raw Tomatoes.
Pare and slice with a sharp knife. Lay in a glass dish and pour over them a dressing made thus: Rub a teaspoonful of sugar, half as much each of salt, pepper, and made mustard, into two tablespoonfuls of oil. Beat into this the yolk of a raw egg, and then, a few drops at a time, five tablespoonfuls of vinegar....
17 minute read
Cream Raspberry Pie.
Cream Raspberry Pie.
Line a pie-dish with puff paste, and fill with raspberries, sweetened bountifully. Cover with a paste-crust, but do not pinch this down at the edges. Also rub the edge of the lower crust with butter to prevent adhesion. Bake in a good oven. While it is cooking, heat a small cup of rich milk, putting in a pinch of soda—stir into it half a teaspoonful of corn-starch, wet in cold milk, one tablespoonful of white sugar, and cook three minutes. Take it off, and beat in the frothed whites of two eggs.
46 minute read
Tomato Soup without Meat.
Tomato Soup without Meat.
Fry the onion in the soup-pot in the dripping. When they are of a reddish-brown, add the tomatoes and stir all up until very hot, when put in the boiling water and parsley. Stew half an hour, and strain, rubbing the tomato through a sieve into the hot liquid. Return to the pot, season, and when boiling again, stir in the floured butter, and a minute later the rice. Simmer ten minutes and pour out....
21 minute read
Chicken—Stewed Whole.
Chicken—Stewed Whole.
Truss as for roasting; but do not stuff it. Put a layer of fat salt pork in the bottom of a saucepan; then, some sliced onion and parsley. Lay in the chicken and put in a cupful of gravy made by boiling the feet and giblets, and, when these are taken out, add a good spoonful of butter to the weak broth. Cover the saucepan closely, and stew one hour, slowly . Turn the fowl, and stew one hour more, keeping it covered. Take it out of the pot; lay upon a dish, and thicken the gravy, after straining
35 minute read
Baked Squash.
Baked Squash.
Boil, mash, and let it get cold. Then, beat up light with a tablespoonful of melted butter, two raw eggs; three tablespoonfuls of milk, with pepper and salt to liking. Put into a buttered bake-dish; sift dry crumbs over the top, and bake in a quick oven....
13 minute read
Rice Croquettes.
Rice Croquettes.
Boil a cup of rice soft; work into it, while hot, a tablespoonful of butter, one of grated cheese, pepper, salt, and a beaten egg. Spread out to cool. Chop the boiled giblets of your chicken fine with a slice or so of your cold beef, wet with a little gravy, but not too soft. Make the cold rice into square, flat cakes. Lay in the centre of each a teaspoonful of the mince. Close the cakes so as to have this in the middle; mould into oval balls; dip in beaten egg; then, roll in cracker-crumbs and
32 minute read
Potato Omelette.
Potato Omelette.
Beat yolks and whites together. Thin the potato with the milk, and strain through a colander. Stir into the eggs, have the butter warm in the pan, pour in the mixture; shake, and loosen with a spatula, and when nearly done, hold it under the red-hot grate to brown the upper side. Invert the pan above a very hot dish, and turn out without folding. Serve at once, as it soon falls....
20 minute read
Cherry Bread Pudding.
Cherry Bread Pudding.
Butter the bread on both sides. Put a layer into a buttered bake-dish; pour upon it a little raw custard, made of the eggs, sugar, and milk. Strew over this some of the cherries, and lay in more buttered bread. Proceed in this order until the dish is full. The upper layer should be bread particularly well-buttered and soaked. Cover the dish closely; set in a dripping-pan full of boiling water, and cook one hour; then uncover, and brown delicately. Turn out upon a plate, and eat hot with sauce...
33 minute read
Consommé Soup.
Consommé Soup.
Cut the beef into strips, and joint the chicken. Slice the vegetables, chop the herbs, and put on all with the water, to cook slowly for six hours. Take out the chicken and beef; salt and pepper and put into a jar. Strain the soup, pulping the vegetables through a colander. Season and divide it; pouring half upon the meat in the jar, and setting in a pot of hot water to cook, covered, two hours more. Heat the rest, and skim; put in the sago, and simmer for half an hour; then pour out. When the t
32 minute read
Braised Veal.
Braised Veal.
The breast is a good piece for this purpose. Put three or four spoonfuls of sweet dripping in a broad saucepan, and when hot, lay in the veal and fry on both sides. Pour over it two cupfuls of broth, taken from your soup; a minced onion and a couple of sliced tomatoes. Cover and stew forty-five minutes. Take out the veal and keep warm, while you strain and skim the gravy, and return to the pot with pepper, salt, and minced summer savory, also, a pinch of mace, a lump of sugar, and a pinch of gra
34 minute read
Cauliflower, with Sauce.
Cauliflower, with Sauce.
Tie the cauliflower in a net and boil in hot, salted water from thirty-five to fifty minutes, in proportion to its size. Take up, undo the net, lay in a deep dish, blossom upward, and pour over it a cup of rich drawn butter, with the juice of a lemon stirred in....
15 minute read
Green Corn Pudding.
Green Corn Pudding.
Beat the yolks well; then add the corn, the butter and salt, and stir up hard with your “beater.” Then comes the milk, next the sugar; lastly, the whites. Bake in a greased pudding-dish, covered, one hour. Then brown well. Serve hot in the bake-dish....
13 minute read
Béchamel Soup.
Béchamel Soup.
Take the fat from the jellied stock in your refrigerator; dip it out carefully from the meat—taking care of the chicken—and heat in a saucepan. Scald a quart of milk in another vessel, and stir into it a large spoonful of corn-starch, wet with cold milk. Pepper and salt to taste (the milk should have had a pinch of soda in it), and pour into the tureen. Add the boiling soup, stir up well, and serve....
21 minute read
Boiled Mutton.
Boiled Mutton.
The leg is best for this purpose, and will look much nicer when served, if it has been tied up in very coarse, thin muslin, or in white mosquito-netting. Put on in plenty of boiling salted water, and cook a quarter of an hour to the pound. Unwrap when done, brush all over with butter, and serve with a boat of drawn butter, in which have been stirred two dozen capers or pickled nasturtium-seed. Take care of the liquor....
22 minute read
Chicken Rissoles.
Chicken Rissoles.
Cut the chicken, boiled in your soup, from the bones, and chop fine. Add to it a cupful of mashed potato, whipped to a cream, a beaten egg, pepper and salt; wet soft with a little of the soup, and heat in a frying-pan, in which has been melted a little butter. Stir until very hot, and let it get perfectly cold. You can see that this is done before morning service, if you have an early dinner on Sunday. When cold, make into bails; roll in egg, then in cracker-crumbs, and fry to a light brown in l
31 minute read
Self-freezing Ice-Cream.
Self-freezing Ice-Cream.
Heat the milk; pour it upon the eggs and sugar. Cook, stirring steadily fifteen minutes, or until it has thickened well. When perfectly cold, add the cream. Make the custard on Saturday, and set on ice. Early Sunday morning, beat in the cream, and put all in an old-fashioned upright freezer, set in its pail. Put a block of ice within a stout sack, or between the folds of a piece of carpeting, and beat small with a hammer. Put a thick layer into the outer part, then one of rock-salt . Fill the pa
1 minute read
Brown Soup.
Brown Soup.
½ lb. lean bacon; 2 onions; 2 tablespoonfuls of butter; 1 scant teaspoonful mixed allspice and cloves; 2 tablespoonfuls browned flour; liquor in which your mutton was boiled; pepper. Cut the bacon into strips, and slice the onions. Put the butter into your soup-pot with these, and simmer, stirring often, until they are browned, but not scorched. Add the flour, wet up in cold water, and stir until very hot. Then, having taken the fat from the top of your mutton “pot-liquor,” pour it in, with pepp
34 minute read
Ragoût of Mutton.
Ragoût of Mutton.
Slice even, rather thick slices, without skin or fat, from your boiled mutton, and lay in a deep dish. Pour a good glass of claret wine over them, and cover for an hour. Make a gravy of the bones and refuse portions with a quart of cold water. When this has boiled down to a pint, strain it off. Let it cool, and take off the fat. Put into a saucepan with a little minced onion, pepper, salt, and a tablespoonful of tomato catsup, and boil down to a large cupful. Then stir in a tablespoonful of brow
45 minute read
Squash à la Crême.
Squash à la Crême.
Boil and mash in the customary manner; press out all the water, and beat in a tablespoonful of melted butter, with two of cream, heated, pepper and salt to taste; lastly, a beaten egg. Put the mixture into a pail, and set in boiling water fifteen minutes, stirring often, and keeping the water at a boil. It should look like rich custard. Serve in a deep dish....
19 minute read
Cabbage Soup.
Cabbage Soup.
2 lbs. of lean beef, chopped, and the same of mutton-bones, well cracked; 1 small, firm white cabbage; 1 onion; bunch of sweet herbs; 1 cup of milk, heated, with a pinch of soda; 1 tablespoonful of butter, rubbed in one of flour; pepper and salt; 3 quarts of water. Cook beef, onion, and bones in the water four hours, boiling slowly. Boil the cabbage in two waters; let it get cold, and shred only the white parts into rather coarse dice. Cool the soup, and take off the fat. Put over the fire with
41 minute read
Mock Pigeons.
Mock Pigeons.
Take the bone from two nice fillets of veal; flatten them with the broad side of a hatchet, and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on this; bind into oblong rolls with soft string; lay in a dripping-pan, and pour over them two cups of your boiling soup before the cabbage goes in—or any other hot broth will do as well. Turn a pan over them and bake nearly two hours, basting well with the gravy. When done, lay upon a hot dish, while you thicken
40 minute read
Farina Pudding—Cold.
Farina Pudding—Cold.
1 quart fresh milk; 3 tablespoonfuls of farina, soaked one hour in a little cold water; 3 eggs; 4 tablespoonfuls of sugar; a little salt; flavoring essence. Heat three-quarters of the milk, salt it, and stir in the farina. Cook half an hour, stirring often; take it off, and pour upon the eggs, sugar, and the other cup of milk, beaten together. Return to the farina-kettle, and stir ten minutes longer. Pour out, beat in the flavoring, and put into a wet mould. Set on the ice, when cool. It will so
36 minute read
Crab Soup.
Crab Soup.
Two pounds of lean veal chopped, covered with two quarts of cold water, boiled down one-half, strained, cooled, skimmed and seasoned with pepper and salt. Meat of three large crabs, boiled and cold. One pint milk, and a pinch of soda stirred into it. Pepper, salt, nutmeg, one teaspoonful of anchovy paste. One cup of boiled rice—soft and hot. Tablespoonful of floured butter. Return the broth—prepared as directed above—to the fire, with the rice, and simmer until the latter is broken to pieces. St
40 minute read
Savory Calf’s Head.
Savory Calf’s Head.
Wash the head well—it should of course have been cleaned with the skin on; take out the tongue and brains; boil them in a separate vessel, and keep on ice for to-morrow’s soup. Put on the head (the two sides tied into the original shape by a band of tape) in plenty of cold water, slightly salt, and cook gently one hour and a half. Take out, wipe dry, score the cheeks in squares, and wash the head on top and sides, with beaten egg. Sift over it a mixture of rolled cracker, pepper and salt; and se
48 minute read
Cherry Soufflé.
Cherry Soufflé.
2 cups of milk; 1 cup of prepared flour; 5 eggs; 4 tablespoonfuls sugar; 1 teaspoonful bitter almond flavoring; 1 cup of stoned cherries, dredged with flour; a pinch of salt. Scald the milk and pour it—a little at a time—upon the flour, stirring constantly, to a smooth batter. Return to the custard kettle, and stir until thick as hasty pudding. Pour, still hot, upon the yolks beaten up with the sugar. Whip up thoroughly and let it cool. Whisk the whites very stiff and beat rapidly into the cold
54 minute read
Plain Calf’s Head Soup.
Plain Calf’s Head Soup.
1 lb. of lean beef cut into strips and fried brown, with a sliced onion, in dripping; 1 grated carrot; 1 sliced turnip; bunch of herbs chopped; pot-liquor from yesterday’s calf’s head. Skim the cold broth, and put on with the fried meat and onions, the herbs and vegetables. Cook gently three hours, and strain. Add a tablespoonful—heaping—of browned flour wet in cold water; simmer a minute, and put in the cold tongue and brains—kept from yesterday—cut into dice. Cook gently three minutes, and pou
24 minute read
Fried Chickens.
Fried Chickens.
Cut up a pair of young chickens, as for fricassee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece; roll in flour and fry in hot lard to a fine brown. Pile upon a hot-water dish; fry some whole bunches of green parsley in the lard, and lay over and about them. This is the famous fried chicken of the South....
19 minute read
Fried Kidney-Beans.
Fried Kidney-Beans.
Boil tender in hot salted water, drain, and when nearly cold, mash them, partially, leaving here and there a whole grain. Have ready in a frying-pan some strips of fat salt pork fried crisp in their own grease. Season this with pepper, and stir in the beans. Cook, stirring briskly, until smoking hot. Dish with the crisped pork on top....
17 minute read
Soup à la Bonne Femme.
Soup à la Bonne Femme.
2 lbs. of good white fish—halibut, bass, or pickerel will do; 3 eggs; 1 cup of milk; 1 onion; bunch of sweet herbs; 2 tablespoonfuls of butter rubbed in flour; cayenne and salt to taste; a little nutmeg; 3 quarts of water. Boil together fish, herbs, and onion in cold water for two hours. Strain; pick the fish from the bones, and chop so fine that you can rub it through the colander into the soup. Season, and put back into the soup-pot. Simmer ten minutes and stir in the butter. Heat the milk in
40 minute read
Roast Ducks.
Roast Ducks.
Clean, wash, and stuff the ducks; adding sage and onion to the force-meat for one . Fill the other with the ordinary poultry dressing. Lay in the dripping-pan; pour a cup of boiling water over them, and roast, basting often, about twelve minutes to the pound, unless they are very young and tender. Take them up; strain the gravy, and take off the fat. Season; thicken with browned flour, and pour into a boat....
21 minute read
Raw Tomatoes.
Raw Tomatoes.
Peel with a keen knife. Slice, and lay in a glass bowl, and pour on a dressing made by rubbing together half a teaspoonful each of pepper, salt, sugar, and made mustard, with two tablespoonfuls of best oil, beating into this, a few drops at a time, five tablespoonfuls of vinegar, and at last the yolk of a raw egg. Set the salad upon the ice for half an hour....
19 minute read
Pea and Tomato Soup.
Pea and Tomato Soup.
1 lb. of lean ham; 2 lbs. of lean beef; 2 lbs. of lean veal; 2 onions; bunch of sweet herbs; 12 tomatoes; 1 quart of green peas; 5 quarts of water; pepper and salt to taste; corn-starch; sugar. Cook the meat, cut into strips, and the herbs and onions in the cold water four hours. Strain; put the meat and half the stock on the ice—after seasoning well—for Sunday. Season the rest, when you have cooled and skimmed it, and put over the fire with the sliced tomatoes and peas. Boil slowly half an hour
34 minute read
Salmi of Ducks.
Salmi of Ducks.
Cut the meat neatly from the bones, having the slices as nearly as possible of uniform size. Make a gravy of the bones, stuffing, skin, etc., and a quart of water, boiling gently down to one large cupful. Skim and strain this into a saucepan. Add the juice of a lemon, and browned flour for thickening; stir smooth, and lay in the sliced duck. Warm slowly at one side of the range, but do not let it boil. When very hot, pour upon oblong slices of fried toast covering the bottom of a hot dish....
27 minute read
Almond Corn-Starch Blanc-Mange.
Almond Corn-Starch Blanc-Mange.
1 quart of milk; 4 tablespoonfuls of corn-starch; 3 eggs; ¼ lb. almonds, blanched, dried, and pounded; rose-water and bitter almond; ¾ cup of powdered sugar. Scald the milk, with a pinch of soda stirred in. Have the almonds beaten to a paste with a teaspoonful of rose-water, and stir into the hot milk. Simmer five minutes; then strain through thin muslin, pressing hard upon the almonds. Add this, hot, to the beaten eggs and sugar; put upon the fire, and stir in, with the eggs, the corn-starch we
45 minute read
Stuffed Veal with Garnish of Green Peas.
Stuffed Veal with Garnish of Green Peas.
Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped pork crumbs and seasoning—a few chopped mushrooms are an improvement—cover the sides with greased sheets of thick writing-paper; put a cupful of soup stock or other gravy in the dripping-pan, and baste well, for one hour with butter and water, afterwards with the gravy. Cook fully twelve minutes to the pound. Take off the paper during the last half hour; dredge with flour, baste with
41 minute read
Orange Snow.
Orange Snow.
4 large sweet oranges, all the juice, and the grated peel of one; juice and half the grated peel of 1 lemon; 1 package of Coxe’s gelatine soaked in a cup of cold water; whites of 4 eggs, whipped stiff; 1 large cup of white sugar; 3 cups of boiling water. Mix the juice, and peel of the fruit with the soaked gelatine, also the sugar. Leave them covered for one hour, then pour on the boiling water and stir clear. Strain through flannel, wringing hard. When quite cold, whip in the frothed whites ver
32 minute read
Summer Squash, or Cymbling Soup.
Summer Squash, or Cymbling Soup.
The bones from your cold veal; 2 lbs. lean, raw veal, chopped fine; 1 onion; 2 tablespoonfuls of butter rubbed in flour; 1 cup of milk, with a pinch of soda; 1 tablespoonful of white sugar; 2 beaten eggs; 2 good-sized white squash pared and quartered; pepper and salt; fried bread; 4 quarts of water. Boil bones, meat, and onions in four quarts of water until this is reduced to two. Strain, cool, and take off the fat. Cook the squash in one pint of the stock until soft enough to rub through a cola
45 minute read
Scalloped Veal.
Scalloped Veal.
Chop the cold veal and stuffing; put a layer into a greased bake-dish; season, and wet with the cold gravy. Lay chopped mushrooms upon this; then bread-crumbs, with butter scattered over them. More meat seasoning, mushrooms and crumbs should fill the dish, with plenty of crumbs, profusely buttered, on top. Wet each layer of meat with gravy. Cover the dish, and bake until it bubbles on top. Brown lightly, and send to table in the dish in which it was cooked....
22 minute read
Potatoes, Boiled Whole.
Potatoes, Boiled Whole.
Peel as thin as possible. Put on in boiling water, a little salt, and cook fifteen minutes. Then, pour in a pint of cold water. This checks the boil and throws the meal, or starch, to the surface. Increase the heat, and boil until a fork will pierce the largest. Throw off the water; set the pot on the range, and let the moisture evaporate. Put the potatoes in a deep dish; pour upon them a few spoonfuls of melted butter mixed with chopped parsley, and serve....
24 minute read
Bread-and-Cheese Porridge.
Bread-and-Cheese Porridge.
2 lbs. of beef-bones cracked; 2 lbs. coarse mutton—lean and chopped; 1 lb. stale bread-crusts, dried to crispness in the oven; 4 quarts of water; 4 tablespoonfuls fine grated cheese; 2 tablespoonfuls of butter, rolled in flour; pepper, salt, and chopped parsley; 1 onion. Put on the bones, meat, and onion in the water, and boil three hours. Cool, and take off the fat. Season, and re-heat. Put in the crusts; cook very slowly until they are like a jelly. Take them from the fire; beat in a bowl unti
33 minute read
Purée of Peas and Onion.
Purée of Peas and Onion.
Take a cupful of broth from your soup-pot, before adding the bread. Cool, and take off the fat, and return to the fire with two quarts of green peas and a sliced onion. Set the vessel containing it in a saucepan of boiling water, and cook, closely covered, until the peas begin to break. Put into a bowl; bruise the peas with a potato pestle, and return to the fire with the liquor in which they were stewed. Add a little parsley and a lump of sugar, with pepper, salt, and butter. Simmer five minute
29 minute read
Moulded Potato.
Moulded Potato.
Mash—or rather, beat up lightly with a fork. Work in butter and milk, but do not get it too soft. Fill small cups—wet with cold water—with the potato, pack down firmly and turn out upon a greased bake-pan. Brown in a quick oven until they are of a russet hue; glazing with butter, as they color. Transfer to a flat, hot dish....
17 minute read
Ox-tail Soup.
Ox-tail Soup.
2 ox-tails; bunch of thyme and parsley; 1 large onion, sliced; 2 grated carrots; ½ lb. fat salt pork; 6 quarts of water; 1 small onion stuck with six cloves; browned flour; 2 tablespoonfuls of butter. Slice the pork, and fry. When the fat has covered the bottom of the pan, put in the large sliced onion and fry to a good brown. Then add the tails, cut at each joint. When they have been in five minutes, take them out and put into the soup-pot with the fried onion and water. Cover and cook slowly t
50 minute read
Beefsteak with Wine Sauce.
Beefsteak with Wine Sauce.
Flatten and broil your steak as usual, but when you lay it upon the hot-water dish, have ready this sauce: 1 glass of brown sherry; 1 large spoonful of mushroom or walnut catsup; 2 tablespoonfuls of butter, rolled in a mere dust of flour; pepper and salt to taste. Heat to boiling—quickly—in a saucepan, and when it has been poured upon the steak, cover and let stand a few minutes before you serve....
21 minute read
Cream Onions.
Cream Onions.
Boil in two waters. Drain, and if they are large, cut into quarters, and pour over them a cup of scalding milk—in which a pinch of soda has been stirred. Set over the fire, add a tablespoonful of butter, half a teaspoonful of corn-starch, wet with milk, a little minced parsley, with pepper and salt. Simmer three minutes, and pour out....
17 minute read
Ambrosia Custard.
Ambrosia Custard.
1 quart of milk; 5 eggs; 4 tablespoonfuls of sugar for custard and 2 for méringue ; 1 grated cocoanut; bitter almond flavoring. Heat the milk; pour upon the sugar beaten up with the yolks of all the eggs and the whites of two. Cook, stirring all the time, until it begins to thicken. Pour it hot upon one-third of the grated cocoanut. Stir up well; flavor, and when cold put into a glass dish. Cover it with grated cocoanut, and heap high upon this a méringue made of the reserved whites and sugar...
36 minute read
Yesterday’s Soup.
Yesterday’s Soup.
Take every particle of fat from the cake of soup jelly you will find in your refrigerator; add a cup of boiling water to thin it sufficiently to pour off from the meat; strain it into the soup-pot, boil gently once and skim; add seasoning if you find it needed, also a glass of wine and the juice of a lemon, and pour out....
18 minute read
Roast Chickens.
Roast Chickens.
Clean, wash out in several waters, and stuff with crumbs mixed in tepid water, then drained and put over the fire in a saucepan with a little hot butter in the bottom. Stir the crumbs until hot and almost dry, add chopped parsley, salt and pepper; take it off and beat in two frothed eggs. Fill the chickens, sew up the vents, and tie up the necks. Cover the breasts with very greasy writing-paper. Put a cup of boiling water into the dripping-pan and roast one hour, basting freely. Ten minutes befo
41 minute read
Stewed Potatoes.
Stewed Potatoes.
Pare and cut in rather large dice. Stew twenty minutes in boiling salted water. Pour nearly all of this off and put on as much cold milk. Stew ten minutes more; stir in a tablespoonful of butter rolled in flour; a little minced parsley, pepper and salt. Simmer five minutes and pour out....
15 minute read
Stuffed Tomatoes.
Stuffed Tomatoes.
Select enough large, smooth tomatoes to fill a bake-dish. Cut a piece from the top of each to serve as a cover. Scoop out the pulp, taking care not to injure the skin. Chop up a few spoonfuls of the meat from the soup; mix with it a little chopped pork and bread-crumbs. Add the tomato-pulp, pepper and sugar, and fill the skins. Put on the tops, and bake, covered, half an hour. Uncover and brown....
21 minute read
Lemon Méringue Pie.
Lemon Méringue Pie.
3 eggs; 1 great spoonful of butter; ¾ cup of white sugar. Juice and grated peel of 1 lemon. Cream butter and sugar; beat in yolks and lemon, and fill one large open shell of paste, or two small ones. Beat the whites to a stiff méringue , with three tablespoonfuls of powdered sugar, and a little rose-water. When the pies are done, draw to the door of the oven, spread quickly with this mixture, and shut them in again for three minutes. Eat cold....
33 minute read
Giblet Soup.
Giblet Soup.
Break up the skeletons of your roast chicken. Put bones, stuffing, and giblets into a soup-pot with four quarts of water. Boil one hour, and take out the giblets. Boil the rest an hour more; strain, cool, and skim. Then put back over the fire to simmer. Meanwhile, you should have fried an onion—sliced—in two tablespoonfuls of butter; then taking out the onion, have stirred in a great spoonful of browned flour, and cooked it, stirring incessantly five minutes. Now thin this mixture with a few spo
30 minute read
Halibut à la Royale.
Halibut à la Royale.
6 lbs. of halibut in one piece; ½ cup of bread-crumbs; 2 tablespoonfuls chopped fat salt pork; 2 teaspoonfuls essence of anchovy; ¼ cup of melted butter; 1 cup of boiling water. Juice of 1 lemon. Pepper and salt. Lay the halibut in salt and water two hours. Wipe it; make incisions on each side of the back-bone, and put in a dressing made of bread-crumbs, chopped pork, pepper, salt and a little anchovy. Pour into the bottom of a neat bake-dish the butter, hot water, lemon and anchovy essence. Lay
30 minute read
Chicken Cutlets.
Chicken Cutlets.
The meat of your cold fowls chopped very fine; 1 cupful of drawn butter or gravy; 4 eggs; ½ cupful of bread-crumbs; pepper and salt; beaten egg and rolled cracker. Put the gravy into a saucepan, and when hot, stir in the meat, well seasoned, and the bread-crumbs. As they heat, add the beaten eggs, and mix all well together, stirring constantly for three minutes; then pour out upon a broad dish to cool. When cold and stiff, cut into oblong cakes, three inches long by two wide; dip in egg, then in
30 minute read
Coffee Cream.
Coffee Cream.
1 quart of rich milk; 1 cup of strong, made coffee; 1 pint of sweet cream, whipped in a syllabub churn; yolks of 3 beaten eggs; 1 cup of sugar; 1 package of Cooper’s Gelatine, soaked one hour in a little cold water. Scald the milk; add a pinch of soda; put in the hot coffee, and pour upon the beaten yolks and sugar. Return to the fire, and stir until it begins to thicken; when, add the gelatine, and take off. Stir until the gelatine has dissolved. When perfectly cold, whip in, by degrees, the fr
40 minute read
Julienne Soup.
Julienne Soup.
2 lbs. of beef, and the same of lean veal; 1 lb. of lean ham; 2 carrots; 2 turnips; 2 onions; 1 cup of Lima beans; 3 tablespoonfuls of butter; sweet herbs; pepper and salt; 6 quarts of water. Cut the meat small, and cook with herbs in the water four hours. Strain. Put the meat and half of the stock, well seasoned, upon the ice. Cool the rest, skim, season, and put back into the pot. Prepare your vegetables in the following manner: Put the butter into a frying-pan, and when hot, fry the onion, sl
39 minute read
Mutton Stew with Peas.
Mutton Stew with Peas.
Take three pounds from the breast, and cut it into inch-square pieces. Dredge these with flour, and fry brown in good dripping; add a small, sliced onion, and a tablespoonful of chopped herbs. Cover well with cold water, put on the saucepan-lid, and stew gently until very tender. Take out the meat, and keep hot over boiling water; strain and season the gravy; put in a quart of young peas, and stew slowly until the peas are done. Put back the meat, boil up once, and serve....
24 minute read
Potato Croquettes.
Potato Croquettes.
Mash two cups of potatoes light and smooth; season with pepper, salt, and a little nutmeg, and beat in two eggs. Put a spoonful of dripping into a frying-pan, and when it hisses, stir in the potato mixture. Keep stirring until it is very hot. Spread upon a dish to cool. When cold, mould into croquettes; dip in beaten egg, then in rolled cracker, and fry to a fine yellow-brown. Drain well, and heap upon a dish....
21 minute read
Cream-Cake and Chocolate.
Cream-Cake and Chocolate.
2 cups of powdered sugar; ⅔ cupful of butter; 4 eggs; ½ cupful of milk; 3 cups of prepared flour. Cream butter and sugar; add the beaten yolks, the milk, finally the frothed whites, alternately with the flour. Bake in jelly-cake tins. When cold, spread the following mixture between them: 1 cup of milk; 2 small teaspoonfuls of corn-starch; 1 egg; 1 teaspoonful of vanilla; ½ cup of sugar. Scald the milk; add the corn-starch, wet with a little cold milk; pour upon the beaten eggs and sugar. Return
41 minute read
Chicken Soup with Eggs.
Chicken Soup with Eggs.
1 large chicken; 4 quarts of water; 1 cup of milk; 1 cup of raw rice; pepper, salt, and chopped parsley; 6 eggs. Put on the chicken, trussed, but not stuffed, in the water with the rice. Boil three hours, or until the bones are ready to slip from the meat. Take out the chicken, salt it and put by in a cool place for to-morrow. Cool and skim the soup; season it, and rub through a soup-sieve back into the pot, rice and all. The rice should be boiled to pieces, and pass freely through the sieve. Pu
49 minute read
Braised Beef.
Braised Beef.
Lay a piece of beef-fillet, without bone, weighing five or six pounds, in a broad pot. Scatter sliced onion over it, salt slightly, and, if you have any good gravy, add this to the cupful of boiling water you pour over the meat. Cover tightly, and cook slowly an hour and a half, adding boiling water should the gravy sink too low. When done, dredge with flour, set in a hot oven, and, as the flour browns, baste with butter, to glaze. It should not remain longer than ten minutes in the oven. Strain
36 minute read
Whipped Potatoes.
Whipped Potatoes.
Pare, boil, and dry out the potatoes, and whip, first into powder, then, adding milk and butter, to a cream; at last, beat in the stiffened white of an egg. Pile roughly in a deep dish, and set in the oven to warm up, but not to “crust” or brown, and send to table....
15 minute read
Claret Jelly and Cake.
Claret Jelly and Cake.
1 package Coxe’s gelatine, soaked in a large cup of water; 2 cups of sugar; 2 cups fine claret; 1 pint of boiling water; the juice of one lemon; a pinch of mace. Put soaked gelatine, sugar, and lemon together, and cover for half an hour. Pour on the boiling water; stir until melted, and strain through a flannel bag. Add the wine, and strain, without squeezing, through double flannel. Put in a wet mould, and set in ice. Turn out upon a cold glass dish, and pass cake with it. Make it on Saturday..
36 minute read
A Baked Soup.
A Baked Soup.
3 lbs. of lean mutton, boneless, and cut into strips, 1 carrot; 1 turnip; 1 onion—all cut into dice; 6 ripe tomatoes, sliced thin; 1 pint young green peas; 1 cup of green corn cut from the cob; bunch of sweet herbs, chopped; 2 quarts of cold water; pepper and salt; 1 tablespoonful of sugar; 2 tablespoonfuls of butter, cut into bits and rolled in flour. Put all these into a stout stone jar early in the day. Fit on a tight top, putting a paste of flour and water over the crack between the mouth of
40 minute read
Chicken Scallop.
Chicken Scallop.
Cut cold boiled chicken into pieces less than an inch long. Have ready a cup of yesterday’s soup in a saucepan—or some drawn butter—and, when hot, stir in the meat. Just boil, and pour upon a beaten egg. Cover the bottom of a bake-dish with fine crumbs; pour in the mixture, rather highly seasoned; strew with more crumbs; put drops of butter over the surface, and bake, covered, half an hour; then brown quickly....
20 minute read
New Potatoes.
New Potatoes.
Scrape off the skins, and cook in boiling salted water, until a fork will go in easily. Turn off all the water. Set the uncovered pot for a moment upon the range, throwing in a little fine salt. Then send up in a dish, with a napkin thrown lightly over it....
14 minute read
Potage aux Croûtons.
Potage aux Croûtons.
3 lbs. of lean beef; fried bread; 1 onion, sliced; 3 quarts of water; chopped herbs; 1 carrot, cut up; pepper, salt, and 1 great spoonful of clear catsup—walnut or mushroom; dripping. Fry meat and vegetables ten minutes in plenty of hot dripping. Drain this off, and set by in the pan while you put meat, vegetables, and herbs on in the water, and set where they will heat slowly to a boil. Prepare the croûtons by cutting out, with the top of a pepper-box, small rounds of stale bread, and frying th
41 minute read
Devilled Crab.
Devilled Crab.
1 cup of crab-meat, picked from the shells of well-boiled crabs; 2 tablespoonfuls of fine bread-crumbs or rolled cracker; yolks of two hard-boiled eggs, chopped; juice of a lemon; ½ teaspoonful of made mustard; a little Cayenne pepper and salt; 1 cup of good drawn butter. Mix one spoonful of the crumbs with the chopped crab-meat, yolks, seasoning, and drawn butter. Fill scallop-shells—large clam-shells will do, or small paté-pans—with the mixture; sift crumbs over the top, and heat to slight bro
23 minute read
Corned Beef and Turnips.
Corned Beef and Turnips.
Cook the beef in plenty of cold water, bringing slowly to the boil. Cook fifteen minutes to the pound after it begins to simmer. When about three-quarters done put in a dozen turnips, peeled and quartered. When you dish the beef, lay these—unmashed—about it. Serve the meat with drawn butter, having as a base the pot-liquor. Save the rest of the liquor for to-morrow’s soup....
18 minute read
Beets.
Beets.
Be careful, in cutting off the tops and washing them, not to break the skins, or they will bleed away their color in the water. Cook in boiling water one hour. Scrape; slice; salt, pepper, and butter, and pour a few spoonfuls of boiling vinegar upon them after they are dished....
14 minute read
Plain Boiled Pudding.
Plain Boiled Pudding.
3 heaping cups of flour; 2 cups of buttermilk or “loppered” milk; 1 full teaspoonful of soda, dissolved in boiling water; ½ cupful of powdered suet; 1 teaspoonful of salt. Stir the sour milk into the flour gradually until it is free from lumps. Put in salt and suet; lastly, beat in the soda water quickly and faithfully. Put into a buttered mould, and boil an hour and a half. Eat hot with sauce....
31 minute read
Butter (or Lima) Bean Soup.
Butter (or Lima) Bean Soup.
The pot-liquor from your beef; 1 quart of butter (or Lima) beans; ½ cup corn-meal, scalded and left to cool; 1 onion; bunch of parsley; 2 teaspoonfuls essence of celery; 2 beaten eggs; pepper. Take the fat from the pot-liquor and put over the fire with the beans, onion, and scalded meal. The latter should be soft as thin mush. Stir until this is well mixed with the soup, and boil gently, stirring now and then, until the beans are broken to pieces. Rub to a purée through a colander; put in pepper
36 minute read
Breaded Veal Cutlets.
Breaded Veal Cutlets.
Trim and flatten the cutlets; pepper and salt, and roll in beaten egg; then in pounded cracker. Fry rather slowly in good dripping; turning when the lower side is brown. Drain off the fat; squeeze a little lemon-juice upon each, and serve in a hot, flat dish....
13 minute read
Succotash.
Succotash.
6 ears of corn; 1 pint of string-beans, trimmed and cut into short pieces; 1 tablespoonful of butter rolled in flour; 1 cup of milk; pepper and salt. Cut the corn from the cob, bruising as little as possible. Put over the fire with the beans in enough hot water, salted, to cover them, and stew gently half an hour. Turn off nearly all the water, and add a cupful of milk. Simmer in this, stirring to prevent burning, twenty minutes; add the floured butter, the pepper and salt, and stew ten minutes.
27 minute read
Devilled Tomatoes.
Devilled Tomatoes.
12 fine, firm tomatoes, pared and sliced nearly half an inch thick; yolks of 3 hard-boiled eggs, pounded; 3 tablespoonfuls of melted butter, and same of vinegar; 2 raw eggs, beaten light; 1 teaspoonful sugar, and half as much, each, of made mustard and salt; a pinch of Cayenne. Rub butter, pounded yolks, pepper, salt, mustard and sugar together. Beat hard, add vinegar, and heat to a boil. Put this upon the beaten eggs and whip to a smooth cream. Set in hot water while you broil the tomatoes in a
30 minute read
Baked Huckleberry Pudding.
Baked Huckleberry Pudding.
1 pint of milk; 2 eggs; 1 quart of flour (sifted); 1 gill yeast; 1 saltspoonful of salt; 1 teaspoonful of boiling water; nearly a quart of berries, dredged with flour. Make a batter of these ingredients—leaving out the berries—and set in a warm place to rise, for about four hours. If light then, stir in the dredged berries; pour into a buttered cake-mould, and bake one hour in a moderate oven. Turn out, and eat with hard sauce....
33 minute read
Bean and Tomato Soup.
Bean and Tomato Soup.
Cut up a quart of ripe tomatoes; season with pepper, salt and sugar, and stew until broken to pieces. Rub through a colander; add what was left of yesterday’s bean soup; heat together almost to boiling, and pour upon dice of fried bread in the tureen....
13 minute read
Fricasseed Chicken.
Fricasseed Chicken.
Clean, wash, and cut the fowls into joints. Put a layer of fat salt pork in the bottom of a pot; lay the chicken upon this; pepper and salt. Cover with more pork, and pour in three tablespoonfuls of hot water mixed with as much butter. Finally, drop in a little minced onion. Cover tightly, and heat very slowly. After the chickens begin to stew, cook steadily one hour, if they are tender. If not, increase the time at discretion. When they are done, take up and keep hot. Add a little boiling water
30 minute read
Boiled Onions with Sauce.
Boiled Onions with Sauce.
Boil fifteen minutes in hot salted water. Throw this off; add a little gravy (made, if you have none ready, by boiling a chicken-scrag and feet in a pint of water, until there is less than a cupful of broth, then seasoning and thickening this), with chopped parsley. Stew five minutes longer, or until tender, and dish....
16 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
Chop cold parboiled potatoes into coarse dice. Put some butter in a frying-pan, and, when hot, throw in a tablespoonful of chopped onion and a little parsley. Cook one minute; add the potatoes, and stir until very hot and glazed with the butter, but not until colored. Serve hot....
14 minute read
Baked Cup Custards.
Baked Cup Custards.
1 quart of milk; 5 eggs; 1 cup of sugar; lemon flavoring for custard, and lemon-juice for the méringue . Heat the milk, add all but two tablespoonfuls of sugar to the beaten yolks of all the eggs and the whites of two, and pour the scalding milk upon them, mixing in well. Fill buttered stone-china cups with this custard; set in a dripping-pan of hot water, and bake until “set.” Then pile upon them roughly a méringue made of the reserved whites, whipped stiff with the rest of the powdered sugar a
42 minute read
Corn Soup.
Corn Soup.
1 pint of grated corn just from the cob; 3 pints of boiling water; 1 pint of hot milk; 3 tablespoonfuls of butter; 1 heaping tablespoonful of flour; pepper; salt; yolks of 2 eggs. Put on the cobs, after you have grated off the corn, in the boiling water, and cook half an hour. Take them out and put in the corn. Boil one hour or until very soft. Pulp through the colander back into the water. Season, and set over the fire to simmer. Put the butter into a saucepan, and, when hot, stir in the flour.
45 minute read
Mayonnaise of Lobster.
Mayonnaise of Lobster.
Meat of one large boiled lobster, cold and cut into dice. Lay aside the coral for the dressing. Make this of these ingredients: 4 hard boiled eggs; 2 tablespoonfuls best salad-oil; 1 teaspoonful, each, of made mustard, salt, white sugar, and anchovy sauce; vinegar and cayenne to taste. Pound the yolks perfectly smooth, and rub in the coral and other ingredients with great care, moistening with vinegar as they stiffen, until a smooth cream is the result. Pour this over the minced lobster, and tos
34 minute read
Beefsteak au Maître D’Hôtel.
Beefsteak au Maître D’Hôtel.
Broil your beefsteak in the usual manner. Lay upon the chafing-dish and pour upon it a sauce made of 1 great spoonful of butter; 1 teaspoonful very finely minced parsley; pepper, salt and the juice of a lemon—heated almost to boiling in a clean saucepan. Put a hot cover over the steak, and let it stand five minutes before serving....
18 minute read
Stewed Lima Beans.
Stewed Lima Beans.
Boil in hot salted water fifteen minutes. Drain half of this off and stir in—for a quart of beans—a tablespoonful of very finely chopped sweet salt pork—the whitest fat slice you can get—a teaspoonful of minced onion, a little chopped parsley; pepper and a cupful of hot milk, with a pinch of soda stirred in to prevent curdling. Stew slowly fifteen minutes more; stir in a scant tablespoonful of butter rolled in flour; cook ten minutes and pour out....
23 minute read
Kilkenny Soup.
Kilkenny Soup.
3 lbs. of lean beef; 2 lbs. scrag of mutton, cut up small; 1 lb. lean ham; 3 sliced onions; 3 carrots; 2 turnips; bunch of sweet herbs; ⅔ of a cup of Irish oatmeal, previously soaked four hours in a little tepid water; 6 quarts of cold water; pepper and salt; 6 parboiled potatoes, sliced. Crack the bones, and cut the meat into strips. Cover with the water, and bring slowly to the boil. When this has lasted one hour, skim off the top of the pot, and put in the onions fried brown in dripping, the
47 minute read
Ragoût of Vegetables.
Ragoût of Vegetables.
Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of Lima beans, and the same of peas, 1 onion, and with them ¼ lb. of fat salt pork. Drain off the water, and lay aside the pork. Slice carrots, turnips, potatoes and onion. Put into a saucepan with a cup of your soup taken out before thickening; season well; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together half an hour. Stir in a great lump of butter rolled in f
31 minute read
Stewed Tomatoes.
Stewed Tomatoes.
Loosen the skins with hot water, peel and slice. Stew until broken to pieces. Pulp through a coarse sieve, rubbing out all that will pass. Return to the fire with a little sugar, pepper and salt, and boil briskly fifteen minutes. Stir in, then, enough fine crumbs to make it like a tolerably thick batter; add a great spoonful of butter; stew, stirring well, five minutes; pour in the middle of a flat dish, and arrange the chops around it....
22 minute read
Indian Pudding.
Indian Pudding.
1 quart of milk; 4 cups white Indian meal; 3 eggs; 4 tablespoonfuls of sugar; 1 teaspoonful of salt; ¼ lb. powdered suet; 1 teaspoonful of cinnamon; ¼ teaspoonful of soda in the milk. Scald the milk, and, while hot, stir in meal, suet, and salt. When cold, beat in the yolks and sugar, the spice—at last the whites. Beat long and hard; pour into a buttered mould, leaving room for swelling—and plenty of it—put into a pot of boiling water almost up to the top, and boil four hours. Turn out, and eat
37 minute read
Macaroni Soup.
Macaroni Soup.
Take the fat from your cold soup; pour the latter carefully from the meat, and heat to a slow boil. Having removed all the scum that will rise, add a quarter pound of macaroni, broken into short pieces, boiled twenty minutes in hot salted water, and left to get cold. Simmer fifteen minutes, and serve....
15 minute read
Stewed Ducks.
Stewed Ducks.
Clean, wash, and truss neatly, but do not stuff the ducks. Put into a broad saucepan, such as is generally known as a braising-pan. Strew with a little onion; pour over them a cupful of weak broth made by boiling the giblets in a pint of water and reducing one-half. Season this well, and when you have poured it upon the ducks, cover the saucepan and cook gently an hour and a half or until the ducks are tender. Turn them when half done. Take up when ready; keep hot while you strain and thicken th
30 minute read
Boiled Corn.
Boiled Corn.
Strip off all except the inner thin husk. Turn this down, and pick off the silk. Put back the husk, tie with a bit of thread, and cook in boiling water from twenty-five to thirty minutes. Break off the stalks and husks, and send to table wrapped in a napkin....
14 minute read
Fried Egg-plant.
Fried Egg-plant.
Cut in slices half an inch thick; pare each carefully, and lay for one hour in salt and water, to remove the bitter taste. Then slightly salt and pepper each piece, and dip in a batter made of two eggs, half a cup of milk, and about a cup of flour, or enough for thin batter. Fry in hot lard or dripping to a fine brown; drain well, and serve hot....
20 minute read
Potato Salad.
Potato Salad.
Slice six or eight cold boiled potatoes; put them into a salad-dish, and season as follows: To two tablespoonfuls of salad-oil add one teaspoonful of sugar, half as much, each, of made mustard, salt, and pepper, and nearly as much essence of celery. Rub to a smooth paste, and whip in, a teaspoonful at a time, five tablespoonfuls of vinegar. When well mixed, pour upon the salad....
18 minute read
Almond Custard, with Cocoanut Frost.
Almond Custard, with Cocoanut Frost.
2 cups fresh milk, with a pinch of soda stirred in; ½ lb. almonds, blanched, dried, and pounded; 3 beaten eggs; ½ cup powdered sugar; rose-water; 1 cocoanut, pared, thrown into cold water, and grated. Scald the milk; stir in the almond-paste, which should have been mixed with rose-water, to prevent oiling. Boil one minute, and pour upon the beaten eggs and sugar. Return to the fire, and stir until the mixture begins to thicken. Take off, and pour into a bowl. When cold, put on ice until Sunday.
42 minute read
Clam Soup.
Clam Soup.
50 clams; 1 quart of hot water; 2 tablespoonfuls of butter; 1 tablespoonful of flour; 1 teaspoonful chopped onion, and same of mixed thyme and parsley; 2 cups of hot milk; salt and cayenne; 2 blades of mace. Cut the hard parts off from the clams, putting the soft halves on ice. Strain off all the liquor, and put with the hard bits over the fire, with a quart of hot water, the onion, herbs, and mace. Simmer forty minutes. Heat the milk in another vessel—not forgetting the pinch of soda; stir in t
45 minute read
Ragoût of Duck and Green Peas.
Ragoût of Duck and Green Peas.
Cut the meat from the carcasses left since yesterday, making the slices as neat as you can. If you have not a large cupful of gravy left, make it by stewing down the bones and stuffing in a quart of water, cooling, skimming, and seasoning it. Put this in a saucepan with the pieces of duck, and set where it will get very hot, but not boil. Cook a quart of tender green peas in boiling water twenty minutes; drain, and season them with pepper, salt, and butter. Take out the duck and pile in the cent
39 minute read
Potatoes, with Cheese Sauce.
Potatoes, with Cheese Sauce.
12 boiled potatoes, mashed soft with milk and butter; 4 tablespoonfuls of dry, grated cheese; 1 cup of rich drawn butter; 2 beaten eggs; pepper, salt, and nutmeg; triangles of fried bread; cracker-dust. Stir into the hot drawn butter the pepper, salt, nutmeg, beaten eggs, and half the cheese, and heat, stirring constantly, until it thickens. Put a layer of potato upon a flat stone-china dish—or a block-tin one—round it to suit the shape of the dish, and cover with the sauce; this, in turn, with
40 minute read
Blackberries, Huckleberries, and Cream.
Blackberries, Huckleberries, and Cream.
Cake. Put the blackberries in a dish of their own. Some persons like them with cream, but more prefer to eat them simply strewed with sugar. Wash the huckleberries, and pass cream and sugar with them; then a basket of simple cake....
21 minute read
A Summer Soup.
A Summer Soup.
3 lbs. coarse, lean beef, cut into strips; 1 lb. ham or salt-pork bones; 4 quarts of water; 2 carrots; 2 turnips; 12 very small and young onions, minus the stalks; 1 cup of strained tomato sauce; 1 cup of green peas; ½ cup of green corn, cut from the cob; pepper and salt. Cook the beef and bones in the water down to two quarts of liquid. Strain, cool, and skim. Meanwhile cut carrots and turnips into neat dice or strips, and parboil with the onions five minutes in boiling water. Return your skimm
37 minute read
Veal Collops.
Veal Collops.
3 lbs. of lean veal, cut into square bits, two inches across, and more than half an inch thick; ¼ lb. fat salt pork, cut into lardoons; 1 cup of gravy taken from your soup before adding the vegetables; 1 cup of drawn butter; yolks of 2 eggs; juice of half a lemon; pepper, salt, nutmeg, and a pinch of mace. Lard the veal with the pork, and lay in a pan of boiling water three minutes. Have ready a cup of gravy seasoned with nutmeg, pepper, salt, and lemon-peel. Put in the meat, and simmer half an
39 minute read
Apple Compote au Gratin.
Apple Compote au Gratin.
Make a quart of good apple sauce; rubbing it very smooth, and beating in, while hot, sugar to make it quite sweet, nutmeg, and a great spoonful of butter. Make a heap of it (it should be rather stiff when cold) upon a deep plate, or pie-dish. Wash all over with beaten egg, and sift rolled cracker thickly upon it. Bake half an hour, and eat hot with butter and sugar....
30 minute read
Beef Noodle Soup.
Beef Noodle Soup.
First—to borrow an idea from worthy Mrs. Glass—make the noodles. Take 4 eggs, beaten one minute; 3 tablespoonfuls of water; enough flour (prepared) for stiff dough, and a saltspoonful of salt. Make up, and knead fifteen minutes. Roll into a thin sheet, and cut half of it into long strips, less than half an inch wide, and these, again, across at intervals of four inches. Now, roll the other half of the sheet up very closely, making a long scroll like a quill. Cut this across, with a keen knife, i
58 minute read
Boiled Chickens and Tongue.
Boiled Chickens and Tongue.
Clean, wash, and truss the chickens; bind legs and wings down closely by tying up the fowls in white, perfectly clean bobbinet lace, or mosquito net. Put on in plenty of boiling salted water and cook one hour, unless they are large and tough. In that case cook very slowly and long. Have ready a tongue, which has soaked several hours in warm water—boiled, skimmed, and trimmed. Lay upon a dish with a chicken on each side. Pour a few spoonfuls of melted butter, heated, with a little chopped parsley
47 minute read
Potato Puffs.
Potato Puffs.
6 boiled potatoes, mashed soft, with a tablespoonful of milk, and as much butter; 3 beaten eggs; 6 tablespoonfuls of prepared flour, or enough to enable you to make into soft dough. Make into balls like doughnuts; roll these in flour, and fry to a fine brown in hot lard....
14 minute read
Peaches and Cream.
Peaches and Cream.
Pare and slice the peaches just before dinner, and cover the glass dish containing them to exclude the air as much as may be, since they soon change color. Do not sugar them in the dish. They then become preserves—not fresh fruit. Pass “fruit sugar” and cream with them....
22 minute read
Chicken and Corn Soup.
Chicken and Corn Soup.
The pot-liquor from yesterday’s chickens; 12 ears of corn, grated from the cob; 1 cup of milk; 1 tablespoonful of butter, rolled in flour; pepper, salt, and parsley. Take the fat from the top of your liquor, and save in the dripping-pot. Heat the broth to a boil; put in the cobs from which the corn has been cut, and cook half an hour. Strain the soup; put again over the fire and put in the cut corn. N. B.—It is well to split each row of grains before cutting them off. Cook forty minutes, stir in
31 minute read
Game Mutton.
Game Mutton.
Cut away the under-side of a nice leg of mutton, to make it as flat as may be without exposing the bone. Put the pieces thus trimmed off over the fire, with a quart of water, and stew down one-half. Cool, skim, season, and re-heat. Meantime, lard the upper side of the meat with slender lardoons. If you have not a larding-needle—which is a pity—use a long-bladed jack-knife to make diagonal incisions in the mutton; then thrust in the lardoons with your fingers, bringing both ends to the surface. N
56 minute read
Sister Anne’s Soup.
Sister Anne’s Soup.
12 potatoes, pared and quartered; 1 onion, sliced; tablespoonful of minced parsley; 1 cup of unskimmed milk (cream is still better); 2 tablespoonfuls of butter; 1 tablespoonful of corn-starch, wet with cold milk; 1 teaspoonful of sugar; 2 quarts of boiling water; pinch of soda in the milk. Parboil the potatoes ten minutes; throw off the water, and put on two quarts of boiling water. Cook in this one hour with the onion, replenishing from the kettle as it boils away. Then rub through a fine colan
31 minute read
Boiled Bass.
Boiled Bass.
Put enough water in the pot for the fish to swim in, easily. Add half a cup of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and a blade of mace. Sew up the fish in a piece of clean net, fitted to its shape. Heat slowly for the first half hour, then boil eight minutes, at least, to the pound, quite fast. Unwrap, and pour over it a cup of drawn butter, based upon the liquor in which the fish was boiled, with the juice of half a lemon stirred into it. Garnish with sliced lemon..
28 minute read
Green Corn Pudding.
Green Corn Pudding.
12 ears of sweet corn, each row of grains split lengthwise, then cut close to the cob; 4 eggs; 2 cups of milk; 1 tablespoonful of sugar, rubbed up with one of butter; 1 teaspoonful of salt; 2 tablespoonfuls of flour. Mix as you would a rice pudding, and bake one hour in a buttered dish. Serve in the bake-dish, hot....
18 minute read
Apple Custard Pie.
Apple Custard Pie.
Make a very sweet apple sauce in which not a lump remains. To each cupful add two eggs beaten light and half a cupful of perfectly fresh milk. Have ready some paste-shells in pie-plates, fill with the custard and bake at once without an upper crust....
22 minute read
Pot au Feu.
Pot au Feu.
5 lbs. of brisket of beef—bones cracked, and meat sliced; the broken bones of your cold mutton, after you have sliced off the meat; 2 grated carrots; 2 grated turnips; 1 large fried onion; bunch of sweet herbs; 1 whole carrot; 1 whole turnip, cut into dice; 1 very small cauliflower, the bunches clipped apart; 6 quarts of water; pepper and salt. Put on the meat, bones, onion, grated vegetables and herbs in the soup-pot with the water; cover closely and cook slowly five hours. Then strain; take ou
39 minute read
Broiled Ham and Eggs.
Broiled Ham and Eggs.
Cut slices of cooked ham of equal size; broil upon a gridiron over a clear fire. Lay upon a hot dish; pepper, and spread each slice with a mixture of melted butter and a very little made mustard. Lay on each a poached egg, trimmed neatly....
13 minute read
Casserole of Potato.
Casserole of Potato.
Mash eight or ten potatoes smooth with butter, salt, and work in the beaten whites of two eggs. Then fill a greased jelly-mould with it, pressing down firmly. Set aside to harden. When cold, scoop out about a teacupful, or less, from the middle, leaving firm, thick walls. Fill the cavity with a mince of cold mutton, highly seasoned, mixed with crumbs and moistened with gravy, and not too soft. Fit a piece of fried bread in the mouth of the filled cavity; turn out the casserole carefully upon a s
36 minute read
Jelly Omelette.
Jelly Omelette.
Beat six eggs light—yolks and whites separately; then mix them and stir in lightly a tablespoonful of powdered sugar. Put a tablespoonful of butter into a frying-pan, and, when it boils, pour in the omelette. Lift at the edges and bottom with your spatula, as it cooks, and when “set” in the middle, put on one side of it a few spoonfuls of fruit-jelly; fold over, and turn out upon a hot dish. Strew powdered sugar over it....
30 minute read
Noodle Soup.
Noodle Soup.
Take the fat from the top of your cold stock; put the latter in a soup-pot; heat to a gentle boil. Strain through thin muslin; set again over the fire; boil and skim one minute; add nearly a cupful of dried noodles and simmer twenty minutes. If you have no noodles made, break a handful of vermicelli small, and cook the same length of time....
18 minute read
Braised Chicken.
Braised Chicken.
Clean, wash, and stuff a pair of fowls. Lay slices of fat salt pork in a broad saucepan, and upon these the chickens with thin slices of pork tied over their breasts. Put two cupfuls of hot water in the pan, cover very securely and cook slowly an hour and a half—longer should the chickens be tough—and this is a good way to cook such. At the end of that time remove the chicken to the hot-water dish; cover to keep hot; strain the gravy and return half to a small saucepan. Add a little browned flou
45 minute read
Baked Tomatoes.
Baked Tomatoes.
Pare with a sharp knife; cut in thick slices. Put a layer of crumbs in the bottom of a bake-dish; wet them with a little of your soup-stock, or other gravy; cover with tomatoes, seasoned with butter, salt, pepper and sugar, more crumbs moistened with gravy, and so on, to the top of the dish, having well-moistened crumbs for the last layer. Cover, and bake half an hour; then uncover and brown quickly. Serve in the bake-dish....
21 minute read
A Monday Soup.
A Monday Soup.
Strip all the meat from your chicken-bones, and set in a cool place, while you break the skeletons to pieces, and put in a soup-pot at the back of the range, with the dressing, skin, and gristly bits. Pour on three quarts of water and leave it to simmer—always covered—for three hours. Strain, rubbing the stuffing through the colander; cool and skim; return to the fire with a cupful of yesterday’s soup (there is always a little left over, if it is only saved from the swill-pail), also strained. H
49 minute read
Scallop and Baked Eggs.
Scallop and Baked Eggs.
Mince your chicken, but not small; cover the bottom of a pudding-dish with fine crumbs; put in the chicken, wet with gravy and seasoned to taste; strew a good coating of crumbs on top, and this with butter-bits. Set, covered, in the oven. When the gravy bubbles to the surface remove the lid and break upon the scallop enough eggs to cover it well. Pepper and salt; lay a piece of butter on each, and bake until well “set.”...
22 minute read
Huckleberry Cake.
Huckleberry Cake.
This cake should have been made on Saturday. It keeps well, and is much better the second day than the first. 5 eggs; 3 cups of powdered sugar; 1 cup of butter; 1 cup of sweet milk; 4 cups of prepared flour; 1 teaspoonful mixed nutmeg and cinnamon; 2 cups of huckleberries dredged with flour; ¼ teaspoonful of soda stirred in boiling water and mixed with the milk. Cream butter and sugar; add the beaten yolks, the milk, the flour, alternately, with the whipped whites, and, lastly, the dredged berri
32 minute read
Tapioca Soup.
Tapioca Soup.
2 lbs. lean veal; 2 lbs. beef-bones, cracked; 1 slice of corned ham; 1 carrot; bunch of herbs; 1 onion; 8 large tomatoes; 1 tablespoonful of sugar; pepper and salt; ¼ cup granulated tapioca, previously soaked two hours in a little cold water; 3 quarts of water. Slice the meat and vegetables, and put on—leaving out the tomatoes—in the water, to boil slowly four hours. At the end of the second hour, skim well, and add the tomatoes. When the time is up, strain the soup, take out the meat, and rub t
33 minute read
Beefsteak.
Beefsteak.
Flatten with the broad side of a hatchet, and broil upon a buttered gridiron over a clear fire. Lay upon a hot dish, pepper, salt, and put a bountiful spoonful of butter, cut into bits, upon it. Cover with a hot dish or lid for five minutes before it is to be carved....
15 minute read
Tomatoes and Corn, Stewed.
Tomatoes and Corn, Stewed.
Slice eight large tomatoes, when you have skinned them. Add the corn cut from six ears; put into a saucepan and stew twenty minutes; season with pepper, salt, and sugar. Add a great lump of butter rolled in flour, and cook ten minutes longer....
13 minute read
Potatoes in Jackets.
Potatoes in Jackets.
Put on in boiling salt water, and cook twenty minutes; then throw in a cup of cold water. Bring rapidly to the second boil, and, when a fork pierces the largest easily, turn off the water, and set the uncovered pot upon the range, to dry off the moisture. Serve in a dish lined with a napkin....
16 minute read
Cream Soup.
Cream Soup.
The liquor in which your calf’s head was boiled; 1 onion; bunch of parsley; 1 blade of mace; 1 cup of milk; yolks of 2 eggs; pepper and salt; 1 teaspoonful corn-starch, rubbed in cold water. Boil your calf’s head early in the day, until you can just handle it without breaking it to pieces. It will be firmer for baking if left to get cold at this juncture. Skim the pot-liquor, put in the sliced onion, parsley, and mace, and boil slowly two hours. Strain, cool, skim, season, and thicken slightly w
33 minute read
Baked Calf’s Head, with Mushrooms.
Baked Calf’s Head, with Mushrooms.
Set the cold boiled calf’s head in the oven; pour a cup of pot-liquor, boiling hot, over it, and bake half an hour, basting very often. Then dredge well with flour and baste twice with butter. Now coat thickly with a paste made of the brains, boiled, cooled and beaten smooth with an egg, and seasoned with pepper and salt. When this has browned, dish the head. Strain the gravy, add half a cupful of mushrooms, boiled and chopped, a very little browned flour, the juice of a lemon, and, if needed, a
30 minute read
Spinach.
Spinach.
Boil in hot water, a little salt, about twenty minutes. Drain and press; then chop very fine and return to the fire with a good lump of butter, salt, pepper, sugar, a few tablespoonfuls of cream, and beat to a smooth mixture like custard. Pour into a deep dish and serve....
14 minute read
Succotash.
Succotash.
Cut the corn from six or seven cobs; mix with it one-third the quantity of Lima beans; just cover with water, and stew gently half an hour. Turn off most of the water, add a cup of milk, and when this heats, a great lump of butter rolled in flour, with pepper and salt. Simmer half an hour longer, stirring up often....
17 minute read
Apple Pudding.
Apple Pudding.
Sliced tart apples; bread-crumbs; butter; sugar; cinnamon. Butter a pudding-dish very well, and put in a layer of crumbs; then dots of butter; next, sliced apples strewed with sugar and cinnamon—more buttered crumbs. Repeat the layers in this order until your dish is full, with crumbs on top. Bake, covered, half an hour—or forty minutes for a large dish. Turn out, pour liquid sauce over it, and eat hot with more....
27 minute read
Beef Bouillon.
Beef Bouillon.
6 lbs. of round of beef, bound into a good shape with tape; 3 small carrots; 3 turnips; 8 very small young onions, and one large one stuck with four cloves. Bunch of herbs; 1 pint of string-beans and same of green peas; 1 small head of cauliflower; 4 quarts of water; pepper and salt; noodles, rice or sago. Put the beef whole into the water, and heat slowly to a boil. When you have taken off the scum, dip out a pint of the liquor, and put by for cooking the vegetables. Add to the liquor left with
44 minute read
The Beef and Vegetables.
The Beef and Vegetables.
Pare the two turnips and two carrots; string the beans; top, tail and skin the onions, and cook these, with the cauliflower, half an hour in the pint of hot broth, slightly salted. Then add the peas, and cook twenty minutes more. Serve the beef upon a hot dish; slice the turnips and carrots and clip the cauliflower into bunches, and lay, each kind of vegetable by itself, about the meat. Make a sauce by heating and skimming a cupful of the soup-broth, stirring into it a great spoonful of butter r
34 minute read
Eel Soup.
Eel Soup.
4 lbs. of eels; 3 quarts of water; 1 chopped onion; minced parsley; a blade of mace; pepper, salt, and lemon-juice; 2 tablespoonfuls of butter rolled in flour; dripping. Clean the eels, removing all the fat, and cut into short pieces. Fry a chopped onion brown in plenty of dripping; wipe the eels dry and fry them in the same. Put into a pot with the onion and mace; cover with three quarts of cold water, and stew slowly two hours. Then season; stir in the floured butter; simmer three minutes, add
27 minute read
Broiled Chickens.
Broiled Chickens.
Clean, wash off the blood, but do not soak; split down the backs, and lay upon a gridiron, or sticks laid over a dripping-pan of boiling water. Cover with another pan and steam half an hour, in the oven or upon the range. Wipe off the moisture lightly, and cook upon a buttered gridiron over hot coals, turning when it drips. Let it get tender and brown without scorching. When done, lay upon a hot dish; butter well, pepper and salt, and send up at once....
24 minute read
Broiled Tomatoes.
Broiled Tomatoes.
Slice fine ripe tomatoes without peeling them, and cook, held between the wires of an oyster-broiler, until hissing hot and slightly browned. Lay upon a hot dish, and dress with a mixture of butter heated almost to boiling, with a little vinegar, salt, pepper, and mustard....
13 minute read
Scalloped Squash.
Scalloped Squash.
Mash in the usual way; put upon a layer of crumbs laid in the bottom of a pudding-dish, having seasoned the squash with butter, pepper, and salt. Pour a little cream on top, and strew with buttered crumbs. Bake, covered, half an hour, then brown....
12 minute read
Nutmeg and Water Melons.
Nutmeg and Water Melons.
Keep both on ice for several hours. Serve, by wiping the watermelon and laying it whole upon a long dish, to be carved at table. If cut up too long before it is to be eaten, it becomes insipid. Cut the nutmeg melons in two; take out the seeds, and put a lump of ice in each half....
27 minute read
Vegetable Soup with Eggs.
Vegetable Soup with Eggs.
3 lbs. of beef—coarse and cut into strips; 2 lbs. veal, from the scrag; 2 lbs. marrow-bones of any kind; 2 carrots; 1 turnip; 1 large onion; 6 tomatoes; corn from three ears, grated off; 1 pint of green peas; sweet herbs; pepper and salt; 6 quarts of water; 6 or 8 eggs. Put the meat, bones, and all the vegetables on in the water, early in the day, and boil slowly five or six hours. Should the liquid sink more than one-third, add boiling water. The meat should be in rags, and the vegetables broke
47 minute read
Larded Mutton Chops.
Larded Mutton Chops.
Trim off all the fat and skin, leaving a bare piece of bone at the end of each. Lard closely with fat salt pork, passing the lardoons quite through the meat. Put on in a saucepan, with enough gravy to cover them, and what remains of your can of mushrooms from day before yesterday. They will have kept well on ice. Cut each mushroom in two. Cover, and simmer gently until the chops are tender. (The gravy should be cold when it is poured upon them.) Take up the chops; arrange upon a dish. Add a heap
33 minute read
Blackberry Roley Poley.
Blackberry Roley Poley.
1 quart of prepared flour; 1 heaping tablespoonful of lard; and the same of butter, rubbed with a little salt, into the flour; enough milk—about two cups—to make soft dough. Roll out into a sheet a quarter of an inch thick. Strew, leaving a narrow margin at the sides, with sound blackberries, sprinkled with sugar. Roll tightly. Sew up with a “felled” seam, in a cloth, leaving room for swelling. Put into a pot of boiling water, and keep at the boil an hour and a quarter. Dip the cloth in cold wat
38 minute read
Fillet of Veal.
Fillet of Veal.
Boil, blanch, and chop two sweetbreads; mix with them a slice of cooked corned ham, minced, and some fine bread-crumbs; season with pepper, salt, a pinch of lemon-peel, and bind with a beaten egg. Stuff a fillet of veal with this mixture. Bind a broad strip of muslin about it, as wide as the meat is high; set in a dripping-pan, and pour a cup of hot water around it. Cover the top with milk in which has been mixed a tablespoonful of melted butter. Pour on carefully so as not to run down the sides
44 minute read
Peach Lèche-Crêma.
Peach Lèche-Crêma.
12 ripe peaches, pared, stoned and cut in halves; 3 eggs, and the whites of 2 more; ½ cup of powdered sugar; 2 tablespoonfuls of corn-starch wet in cold milk; 1 tablespoonful melted butter; 1 pint of milk. Scald the milk, stir in the corn-starch, and, when it begins to thicken, take from the fire and put in the butter. When lukewarm, whip in the beaten yolks until all are very light. Put a thick substratum of peaches into a dish; strew with sugar, and pour the creamy compound over them. Bake in
45 minute read
Quick Soup.
Quick Soup.
2 lbs. of raw lean beef, chopped very fine; 3 pints of boiling water in which an onion, a turnip, and a carrot—all pared and sliced—have been boiled twenty minutes; pepper, salt, and a tablespoonful of tomato catsup. Put the beef into a tin pail and set in cold water. Bring this slowly to a boil, then pour in the boiling water upon the smoking hot meat inside. Cover closely, boil for half an hour in the hot water; turn into a saucepan; season, simmer ten minutes, strain, pressing and wringing th
28 minute read
Dijon Paté.
Dijon Paté.
1 large cup of cold boiled rice; 2 raw eggs; ½ cup of milk; 2 cups of minced veal; ½ cupful of gravy or drawn butter; 4 hard boiled eggs, sliced; pepper and salt. Butter a pudding-mould—one without a cylinder—and line it with a thick coating of the rice worked to a paste with the milk and beaten eggs, and seasoned with pepper and salt. The paste should be quite stiff. Line the inside of this in turn with the sliced eggs, and within this pack the minced veal, wet with gravy and seasoned to taste.
48 minute read
Mutton Broth.
Mutton Broth.
3 lbs. of lean mutton; 2 turnips; 1 carrot; 2 onions; bunch of parsley; 1 cup of milk; 1 tablespoonful of corn-starch; 3 quarts of water. Boil meat, cut into strips, and the vegetables, sliced, in the water two hours and a half. The water should be reduced one-third. Strain, taking out the meat, and rubbing the vegetables to a pulp through the colander. Cool, skim, season, and return to the fire. Heat, stir in the corn-starch wet up with water, and pour into the tureen. Add the milk, boiling hot
27 minute read
Brunswick Stew.
Brunswick Stew.
3 fine gray squirrels, skinned and cleaned—joint as you would chickens for a fricassee; ½ lb. of fat salt pork; 1 onion, sliced; 12 ears of corn cut from the cob; 6 large tomatoes, pared and sliced; 3 tablespoonfuls of butter rolled in flour; parsley; enough water to cover the squirrels. Put on squirrels, pork—cut up small—onion, and parsley in the water, and bring to a boil. When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender. Then add the tomatoes, cut up
30 minute read
Onions Stewed Brown.
Onions Stewed Brown.
10 or 12 small onions; 1 cup of gravy from your soup, before it is strained; seasoning. Top, tail, and skin the onions. Parboil for ten minutes; throw off the water, and cover with the cooled and skimmed gravy. Season, and stew until the onions are tender. Then stir in a tablespoonful of butter rubbed up with browned flour. Simmer five minutes....
18 minute read
Potatoes à la Duchesse.
Potatoes à la Duchesse.
Work a beaten egg and a little butter into each cup of mashed potatoes; put a tablespoonful of butter into a saucepan, and stir and turn the potato in it until very hot. Do not let it “catch” on the sides. Turn out, and mould in greased muffin-rings. Leave it to cool in these; then loosen gently upon a greased baking-pan, and bake until delicately browned....
19 minute read
Ox-cheek Soup.
Ox-cheek Soup.
The meat from the cheeks of an ox-head; 2 sliced onions, fried brown; sweet herbs; 1 small cup of rice; 1 teaspoonful of curry-powder; 3 quarts of water; pepper and salt; bones of the head. Cut the meat very small; put with the fried onions and bones into a pot, and pour on the water. Stew slowly three hours. Strain, cool, skim; put in seasoning, herbs, and the rice, previously soaked two hours. Stew half an hour; add the curry-powder, wet in cold water; boil up, and pour out....
24 minute read
Roast Beef.
Roast Beef.
Lay a neat cut of rib-roast, trimmed and skewered, in a dripping-pan; dash a cupful of boiling water all over it, and roast ten minutes to the pound, if you like it rare. Just before taking it up, baste it with butter—the previous and abundant bastings should have been with its own gravy—dredge with flour, and, as it browns, again with butter. Pour off the fat from the gravy before thickening and seasoning it. Much of the so-called beef gravy is only fit for the dripping-pot....
24 minute read
Open Apple Custard Tart.
Open Apple Custard Tart.
12 juicy, tart apples; 1 cup of sugar; grated peel of a lemon; 1 pint of milk; 3 eggs, and 3 tablespoonfuls of sugar, for the custard; good pie-paste. Put a border of pie-crust around the flat brim of a pie-plate, without lining the bottom. Fill the plate with sliced apple, sugared, with lemon-peel scattered here and there. Put in a little water. Cover with a crust, in the centre of which you have marked a circle with a cake-cutter, or large tumbler. Bake the pie; with a sharp knife, cut out the
44 minute read
Mrs. B.’s Corn Soup.
Mrs. B.’s Corn Soup.
15 ears of corn, grated from the cob as close as the grater will take off the grains; the bones and other “trimmings” of yesterday’s roast beef, both raw and cooked; 1 onion; 1 cup of milk; 2 great spoonfuls of butter, rolled in flour; pepper and salt; 3 quarts of water. Put the empty cobs, the bones, etc., with the onion, on in the water, and stew two hours. Strain off the water, and put the grated corn into it with pepper and salt. Stew gently one hour; add the floured butter; simmer ten minut
31 minute read
Smothered Chicken.
Smothered Chicken.
Split a pair of young, but well-grown chickens down the back, as for broiling. Lay flat in a dripping-pan; pour a cup of boiling water over them, and invert another pan over them so as to cover closely. Roast half an hour, and baste very freely with butter and water. Ten minutes later baste with gravy from the pan. In five more, with melted butter, profusely. Bake until the fowls are tender and well colored. Dish, salt and pepper them; thicken and season the gravy; pour some over the chickens an
27 minute read
Stuffed Tomatoes.
Stuffed Tomatoes.
Choose large, smooth tomatoes; cut a piece from the top of each; take out the inside, taking care not to cut the skin. Chop up the tomato-pulp with a little cold beef; add one-fourth as much bread-crumbs as you have pulp, and wet all with beef-gravy, seasoning with a little sugar, pepper, and salt. Fill the tomatoes with this force-meat; put on the top slices; pack the stuffing that remains between the tomatoes, and pour gravy upon this; cover and bake from forty to forty-five minutes....
24 minute read
Scalloped Potatoes.
Scalloped Potatoes.
2 cups of mashed potatoes; 3 tablespoonfuls of cream; 2 tablespoonfuls of butter; yolks of 4 hard-boiled eggs, 1 raw beaten egg; handful fine crumbs; pepper and salt. Beat up the hot potatoes light with butter, cream, raw egg and seasoning. Put a layer in the bottom of a bake-dish; cover with thin slices of yolk; salt and pepper; put on more potato, and go on thus until the dish is full. Cover the top layer of potato with crumbs, and bake, covered, half an hour, then brown quickly. Serve in the
26 minute read
Cottage Pudding.
Cottage Pudding.
1 cup of milk; 1 tablespoonful of butter rubbed in a cup of sugar; 2 eggs; 3 cups of prepared flour; a little salt. Beat the yolks into the butter and sugar; add the milk, then the flour, alternately with the whisked whites. Bake in a cake-mould; turn out hot upon a plate, cut in slices, and eat with sweet sauce....
25 minute read
Fish Chowder.
Fish Chowder.
3 lbs. of cod, or halibut, or any other firm white fish; 8 potatoes, sliced and parboiled; 1 sliced onion, large; ½ lb. fat salt pork, cut into dice; 2 cups of boiling milk, with a pinch of soda stirred in; 6 Boston crackers, split and buttered thickly; chopped parsley, pepper, and salt to taste; 1 lemon, pared and cut into thin slices; claret. Fry the pork in its own fat; add the onions, and, when they are brown, drain from the fat. Put a layer of pork into the soup pot; then, one of potatoes,
44 minute read
Omelette with Gravy.
Omelette with Gravy.
6 or 8 eggs; 1 tablespoonful of cream; 1 scant cup of gravy left from or made of the remains of yesterday’s chickens; butter for frying. Put a good piece of butter in a frying-pan, and when it hisses, pour in the beaten eggs. Shake and loosen them as they form; fold over in the middle; invert the pan over a hot dish, and pour hot, savory gravy around it....
20 minute read
Peach Batter Pudding.
Peach Batter Pudding.
12 rich ripe peaches, pared, but not stoned; 1 quart of milk; about 10 tablespoonfuls of prepared flour; 5 beaten eggs; 1 tablespoonful melted butter; 1 saltspoonful of salt. Set the peaches closely together in a buttered pudding-dish; strew with sugar, and pour over them a batter made of the ingredients above named....
25 minute read
White Mock Turtle Soup.
White Mock Turtle Soup.
1 calf’s head, cleaned with the skin on; ½ lb. lean ham, cut into strips; 1 carrot; 1 onion; 1 turnip; bunch of sweet herbs; 4 tablespoonfuls of flour and the same of butter; 1 cup of milk; 6 quarts of water; pepper and salt. Boil the head in the water with the ham, onion, turnip, and carrot sliced, and the chopped herbs. Cover, and stew slowly until the bones fall from the meat. Take out the head; return the bones to the soup. Divide the meat into two portions; set by one to cool for present us
1 minute read
Calf’s Liver and Bacon.
Calf’s Liver and Bacon.
3 lbs. of fresh liver; 1 lb. of streaked bacon; juice of a lemon; 1 tablespoonful of flour, and same of butter; pepper, salt, and onion. Soak the liver in cold water fifteen minutes; wipe dry, and cut in strips an inch wide, and three long. Cut as many thinner strips of bacon, and fry these three minutes in their own fat; take out and keep hot while you fry an onion—sliced—with the liver in the same fat. Salt, pepper, and dredge the liver in flour before it goes in. When it is done lay in two ro
43 minute read
Corn and Tomatoes.
Corn and Tomatoes.
8 large tomatoes, pared and sliced thin; 6 ears of corn, the grains shaved from the cob by successive strokes of a keen knife; sugar, pepper, salt, and butter. Put corn and tomatoes together, and cook forty minutes. Season, and simmer ten minutes more. Pour out....
14 minute read
Clear Soup.
Clear Soup.
Take the fat from your soup-jelly; pour into a pot and heat until you can strain it off from the meat. Cut up the latter; season with salt and a little spice, and put back on the ice. There is still gelatine enough in it to make it valuable. Boil and skim your soup two or three minutes, and add a small cup of German sago which has been soaked in a little water one hour. When clear, serve....
22 minute read
Larded Ducks.
Larded Ducks.
After cleaning and washing, lard the breasts of a pair of ducks with narrow strips of bacon. You must have a larding-needle for this, since both ends of the lardoons must project upon the same surface. Half roast the ducks; put on in a saucepan, with two cups of broth made by abstracting a cup of jelly from your soup-stock, thinning it with boiling water and seasoning it. Add a chopped onion and a glass of claret. Stew half an hour, or until tender; dish; take the fat from the gravy, thicken, bo
29 minute read
Succotash.
Succotash.
8 ears of corn—the grains cut off; about a pint of Lima beans; 1 tablespoonful of floured butter; pepper and salt; 1 cup of milk. Boil corn and beans for nearly an hour in enough boiling water to cover them. Turn this off, add the milk; when this heats, butter, pepper and salt. Simmer ten minutes....
15 minute read
Stewed Squash.
Stewed Squash.
Pare, seed, quarter, and cook soft in boiling salted water. Pour this off, and add a few tablespoonfuls of strained gravy from your ducks—or any other you may have. Beat the squash to pieces in this, in the saucepan; season well and stir until as stiff and smooth as apple sauce; then dish upon crustless slices of fried bread....
16 minute read
Peach Ice-Cream.
Peach Ice-Cream.
1 quart of rich milk and as much sweet cream; 4 cups of sugar; 6 eggs; 1 quart of very ripe peaches pared and cut small. Make as directed in full on Sunday of Second Week in July; but stir in the peaches just before closing the freezer for the second time, beating them well into the congealing cream. Unless they are very sweet, you would do well to dredge them in sugar before they go in....
31 minute read
A Medley Soup.
A Medley Soup.
Cut up the cold calf’s head—or the remains of it set by for the second time on yesterday—into dice. Save half to be added as a final touch to your soup. Put the rest with the skeleton of your ducks into the soup-pot, and cover with three quarts of water. When it has simmered three hours and boiled down one-third, strain and return to the fire, with half a cup of green peas, and the same of tomato-sauce—or you can put in, if more convenient, the remnants of the succotash and squash left from Sund
33 minute read
Casserole of Ducks and Macaroni.
Casserole of Ducks and Macaroni.
Make according to directions given for “Dijon Paté,” on Monday of Third Week in August, substituting macaroni boiled twenty minutes in hot salted water, then cut into quarter-inch lengths, for the boiled rice, and minced duck for the veal....
12 minute read
Farina Soup.
Farina Soup.
2 lbs. of lean coarse beef; 2 lbs. of mutton-bones; 1 onion; 1 grated carrot, and 1 grated turnip; bunch of herbs; pepper and salt; ½ cup of farina, soaked two hours in a cup of milk; 3 qts. of water. Crack the bones and chop the meat and onion. Put these on with the other vegetables, the herbs, and water, and boil slowly three or four hours. Strain, cool, skim and season. Put in the farina with a pinch of soda, and simmer half an hour....
24 minute read
Haricot of Mutton.
Haricot of Mutton.
3 lbs. of lean mutton; 1 onion; 1 cup of gravy taken from your soup; 1 dessertspoonful of tomato catsup; 1 carrot; 1 cup of green peas; 1 glass of sherry; 2 spoonfuls of butter; browned flour for thickening the gravy; pepper and salt. Cut the mutton into strips three inches long by one wide, and fry these, with the sliced onion, in the butter. Have ready the gravy in a saucepan, and put in the meat. Stew slowly nearly an hour. Then add the carrot, parboiled and sliced, and the peas. Stew twenty
36 minute read
Baked Berry Dumplings.
Baked Berry Dumplings.
1 quart of prepared flour; 2½ tablespoonfuls of lard and butter mixed; 2 cups of milk, or enough to make a soft dough. Roll out a quarter of an inch thick; cut into oblong pieces, rounded at the corners. Put blackberries or huckleberries in the middle, sprinkle with sugar, and bring the edges together, pinching them to keep them from parting. Put into the oven with the joined edges downward, and bake forty minutes. Glaze with butter just before taking them up....
32 minute read
Squirrel Soup.
Squirrel Soup.
2 large fine gray squirrels, skinned, cleaned and cut up, 1 lb. lean corned ham, cut into dice; 1 onion; 2 blades of mace; a little cayenne; juice of a lemon; browned flour; 3 quarts of cold water; dripping; 2 tablespoonfuls of butter. Fry squirrel and onion in the dripping to a light brown. Drain off the fat and put them into the soup-pot with the water, ham, and mace. Cover closely, and stew until the meat is in rags, and the water reduced one-third. Strain, cool, and skim; season and put over
33 minute read
Fricasseed Chicken.
Fricasseed Chicken.
Clean, wash and cut up a pair of full-grown chickens. Wash, but do not soak. Put into a pot with half a pound of fat salt pork, cut very thin, and enough cold water to cover them. Heat very slowly, and cook until tender. When done add a chopped onion, with chopped parsley and pepper. Cover again, and five minutes later, stir in a great tablespoonful of butter rolled in flour. Heat in another saucepan a cup of milk; add two beaten eggs; boil one minute. Arrange the chickens upon a dish; strain th
31 minute read
Boiled Rice.
Boiled Rice.
Wash well in several waters. Strain a half cupful of your chicken gravy with an equal quantity of soup; add a little boiling water, and put on with the rice in a farina-kettle. When it is quite soft, and has absorbed all the broth, salt it, and stir in a little boiling milk in which has been melted a teaspoonful of butter, and a little minced parsley. Turn into a hot dish, when it has soaked up the milk, and pass grated cheese with it....
24 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
Pare and slice fine ripe tomatoes. Put into a bake-dish with alternate layers of buttered bread-crumbs. Season each stratum of tomato with pepper, salt and sugar. Bake covered, until very hot—then, brown. The uppermost layer should be of crumbs....
11 minute read
Ham and Veal Soup.
Ham and Veal Soup.
2 lbs. of lean ham—that near the hock will do—cut into strips; 2 lbs. of lean veal; 2 carrots; 2 onions; 1 blade of mace; ¼ of a cabbage heart, minced and parboiled; 2 lemons; pepper; 4 quarts of water; 1 tablespoonful of flour wet up in cold water. Put on meat, chopped vegetables, and water, and cook for four hours. Strain, cool, and take off the fat. The vegetables should be pulped through the colander. Return to the fire, boil and skim for five minutes; having seasoned with pepper, stir in th
28 minute read
Beefsteak Pudding.
Beefsteak Pudding.
2½ lbs. of rumpsteak; 1 quart of prepared flour; ¼ lb. powdered suet, chopped with the flour; pepper; salt; a very little minced parsley; 1 small pickled onion, chopped; nearly a cupful of broth, taken from the soup, cooled and skimmed. Make a paste of the suet and salted flour mixed with a little ice-water. Roll it out and line a round bowl with it. Cut the meat into dice; pepper and salt each piece, and roll in flour. Put them inside of the paste; strew over them the parsley and pickle, and po
46 minute read
Stuffed Egg-plant.
Stuffed Egg-plant.
Parboil for ten minutes. Slit down the side, and take out the seeds. Prop open the cut with a bit of clean wood, and lay in salt and water for one hour. Stuff with a force-meat of crumbs, fat salt pork, salt, pepper, nutmeg, parsley, and a bit of onion, all chopped. Moisten with a good gravy. Wind soft string about the egg-plant, to keep the cut closed, and bake, putting a cupful of weak broth in the dripping pan. Baste frequently; at first, with butter and water, then with the gravy. Baste twic
38 minute read
Summer Salad.
Summer Salad.
2 heads of lettuce; a handful of water-cresses; 5 very tender radishes, scraped and cut up; 1 cucumber, pared, laid in ice-water for an hour, then sliced; 3 hard-boiled eggs; 2 teaspoonfuls of white sugar, and 1, each, of salt, pepper, and made mustard; 2 tablespoonfuls of salad oil, and 6 of vinegar. Rub sugar, salt, pepper, and mustard, to a paste with the oil. Pound the yolks fine, and work in. Then whip in, very gradually, the vinegar. Arrange the vegetables, all cut up neatly, in a salad-bo
32 minute read
Peach Trifle.
Peach Trifle.
12 fine peaches, pared and sliced very thin; 1 package Coxe’s gelatine; 2 cups white sugar; 1 pint of boiling and 1 cup of cold, water; 1 cup of rich, sweet cream, with a pinch of soda dissolved in it, then whipped light in a syllabub-churn. Soak the gelatine two hours in the cup of cold water. Put it, with peaches and sugar, into a bowl; cover, and let stand an hour. Then pour on the boiling water; stir and mash the peaches, and strain through muslin. When cold and slightly congealed, beat in q
45 minute read
Cauliflower Soup, without Meat.
Cauliflower Soup, without Meat.
1 fine cauliflower; 2 tablespoonfuls of butter rolled in 1 of flour; 1 onion; bunch of parsley; 2 blades of mace; 2 quarts of water; 2 cups of milk; pepper and salt; a pinch of soda in the milk. Cut the cauliflower into bunches, reserving about a cupful of small clusters to put whole into the soup. Chop the rest, also the onion and herbs, and put on in the water, with the mace. Cook an hour, and rub through a colander. Return the purée , thus obtained, to the pot, and season with pepper and salt
42 minute read
Fillets of Halibut, with Potatoes.
Fillets of Halibut, with Potatoes.
3 lbs. of halibut, cut into strips three inches long, one wide, and three-quarters of an inch thick; 3 tablespoonfuls of butter; pepper; salt; 1 teaspoonful of anchovy paste; a pinch of cayenne; a little boiling water; juice of a lemon. Lay the slices of fish in salt and water for half an hour. Wipe them dry. Have ready the butter in a saucepan, with pepper and salt. When it is hot, put in the pieces of fish, and cook gently, without browning, until tender. Meanwhile, cut some potatoes round wit
58 minute read
Beef’s Tongue with Green Peas.
Beef’s Tongue with Green Peas.
Parboil a corned tongue. Take it from the water, trim off the root and pare away the skin. Put into a broad saucepan with a cup of yesterday’s soup, half a minced onion, a teaspoonful of sugar, a little parsley and pepper. Cover, and cook slowly one hour, or until tender. Slice round, and lay upon a hot dish. Heap each slice with a great spoonful of green peas boiled in hot salted water, drained well, and seasoned with butter, salt, and pepper. Strain the gravy, add a little of the water in whic
35 minute read
Melons, Peaches, and Pears.
Melons, Peaches, and Pears.
Serve the melons upon flat dishes; the peaches and pears in fruit-salvers or in fancy baskets, with green leaves and flowers disposed tastefully among them. All would be the more refreshing for having lain in the ice-box or refrigerator awhile....
21 minute read
Beef Stock Soup.
Beef Stock Soup.
5 lbs. of beef, and as many of bones; 2 carrots; 2 onions, sliced and fried in dripping; 2 turnips; bunch of herbs; 7 quarts of water; 2 teaspoonfuls essence of celery, or 3 stalks of the green plant, with the tops cut off; pepper and salt; dice of fried bread; 1 large spoonful of tomato catsup. Cut up the meat, and chop the vegetables. Put with the herbs and cracked bones into a pot, and pour on two quarts of water. Heat slowly, and after it has boiled one hour, skim well, and add the other fiv
1 minute read
Boiled Ham.
Boiled Ham.
Wash a ham thoroughly, scrubbing off all the rusty parts with the dust. Put on in plenty of cold water, and boil twenty minutes to the pound. Let it get almost cold in the water. If possible, do this on Friday, and do not skin until perfectly cold on Saturday. The fat will then be white and prettily pitted, and the skin leave it easily. Twist frilled paper about the shank, and lay in a bed of curled fresh parsley. Carve in thin slices....
24 minute read
Onion Tomato Sauce.
Onion Tomato Sauce.
2 quarts of ripe tomatoes; 1 onion, chopped; 1 tablespoonful of chopped parsley; 2 teaspoonfuls sugar; pepper and salt to taste; 1 tablespoonful of butter rolled in flour. Pare the tomatoes, and slice thin. Stew with the onion half an hour; then pulp through a colander; return to the saucepan with the seasoning, and when again hot, stir in the parsley and floured butter. Boil gently three minutes....
19 minute read
Squash au Gratin.
Squash au Gratin.
Boil and mash, as usual, pressing out the water. Beat up with a good bit of butter, season with pepper and salt; finally whip in two or three tablespoonfuls of milk and a raw egg. Pour into a buttered pudding dish; strew thickly with fine crumbs and bake in a quick oven to a light brown....
16 minute read
Stripped Potatoes.
Stripped Potatoes.
Peel and cut potatoes lengthwise into strips. Lay in ice-water half an hour. Dry between two clean towels, and fry to a pale brown in hot, salted lard. Shake in a heated colander to clear them of the fat, and turn into a dish lined with a napkin....
13 minute read
Whole Peach Pie.
Whole Peach Pie.
Pare ripe peaches without removing the stones. Have your pie-dishes ready lined with a good paste, fill with the peaches; strew these with sugar, and cover with crust. Bake in a steady oven. Sift sugar over it, and eat fresh, with cream poured upon each slice....
24 minute read
Vermicelli Soup.
Vermicelli Soup.
Take the fat from the top of your soup-stock; dip out rather more than half. Add a little seasoning to that which remains, and return to the ice. Should the weather be very warm it will be wise to heat all together, and then divide, returning the smaller portion to the ice. Warm the stock designed for to-day with the remains of yesterday’s tomato sauce; and when it begins to boil, strain through thin, coarse muslin. Put back over the fire, and take off all the scum that rises in ten minutes’ boi
33 minute read
Roast Beef and Browned Potatoes.
Roast Beef and Browned Potatoes.
Have all gristly parts of the beef cut away, and such bones removed as will injure the shape, or embarrass the carver. Put the beef into a dripping-pan, throw a cupful of boiling water over it, and roast ten minutes per pound, basting very often and copiously. Just before taking it up, dredge with flour and baste once with butter. After dishing the meat, pour the top from the gravy; add a little boiling water; put it into a saucepan, and thicken with browned flour. Pepper, and serve after a brie
27 minute read
Fried Egg-plant.
Fried Egg-plant.
Slice half an inch thick, and lay in salt water one hour, with a heavy plate on top to keep under the water. Pare each slice. Make a batter of two eggs, a cup of milk, a little salt, and flour for thin batter. Wipe the egg-plant perfectly dry; dip each slice in the batter, and fry in hot dripping. Drain well, and serve on a heated flat dish....
19 minute read
Boiled Green Corn.
Boiled Green Corn.
Strip off all but the thin husk next the corn. Turn this down, and pick off the silk from the grains. Replace the husk, tie a thread about it to keep it smooth, and cook the corn from thirty to forty minutes, according to size and age. Pull off the husk; break the stalk close to the ear, and serve, wrapped in a napkin....
18 minute read
Raw Tomatoes.
Raw Tomatoes.
Pare and slice; put into a salad dish, and dress as follows: Rub one teaspoonful of sugar, and half as much each of pepper, salt, and French or other made mustard, smooth with two tablespoonfuls of salad-oil. Beat in, a little at a time, five tablespoonfuls of vinegar, and half a teaspoonful extract of celery. Pour over the tomatoes, and set on ice until wanted....
18 minute read
Narcissus Blanc-Mange.
Narcissus Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine, soaked in 2 cups of cold water; yolks of 4 eggs, beaten light; 2 cups white sugar; 1 large cup of sweet cream, whipped with a little powdered sugar, and flavored with vanilla; rose-water for the blanc-mange. Heat the milk to scalding. Stir in the sugar and gelatine, and when these are dissolved, beat in the yolks, and cook two minutes. Turn out into a shallow dish to cool. When it begins to form, put, a few spoonfuls at a time, into a bowl, and whip
45 minute read
Ham and Egg Soup.
Ham and Egg Soup.
A ham-bone broken to bits; 1 quart of cold water; 3 pints of good stock; as many poached eggs as you have people at table; a little pepper; ½ cup of rice. Boil your ham-bone in a quart of water until the liquid is reduced one-half. Strain off the stock from the meat and bones in the jar or bowl; add the ham broth and half a cup of well-soaked rice. Simmer until this is soft, skimming often, and pour into the tureen. Lay the poached eggs, neatly trimmed, round upon the top....
27 minute read
Braised Larded Beef.
Braised Larded Beef.
Lard yesterday’s cold roast with strips of fat salt pork; lay in a broad saucepan; half cover with gravy, and strew minced onion over it. Cover closely and stew slowly at back of the range one hour. Dish the meat; boil down the gravy fast for a few minutes, and pour over it....
15 minute read
Chopped Potatoes and Corn.
Chopped Potatoes and Corn.
Split each row of grain upon cobs of cold boiled corn, and cut them off clean. Add twice as much chopped cold boiled potatoes. Have a little good dripping hot in a frying-pan. Put in potatoes and corn and stir until very hot, but do not let them brown. Serve in a deep dish....
16 minute read
Cucumber and Onion Salad.
Cucumber and Onion Salad.
Pare the cucumbers and lay in ice-water one hour. Do the same with the onions in another bowl. Then slice them in the proportion of one onion to three large cucumbers, and arrange in a salad-bowl, and season with vinegar, pepper, and salt....
12 minute read
Stewed Squash.
Stewed Squash.
Pare, quarter and boil the squash in hot salted water. Drain, mash very smooth, and put back over the fire with a few spoonfuls of milk, a little chopped parsley, and a good lump of butter, rolled in flour. Stew five minutes, after the boil begins, stirring well from the bottom most of the time. Pour into a deep dish....
17 minute read
A Hash Soup.
A Hash Soup.
The remains of your roast beef—bones cracked, and meat, skin, etc., chopped; 6 potatoes, boiled and mashed; bunch of herbs, chopped; 1 sliced onion; salt and pepper; 3 quarts of water; 2 tablespoonfuls of butter, rolled in flour; 1 tablespoonful of walnut catsup. Put on meat, bones, herbs, onion, and water, and simmer two hours, until the nourishment is all drawn from them. Strain, cool, take off the fat; rub in the potatoes through a colander, and season. When it is again hot, stir in the flour
33 minute read
Kidneys Sautés with Wine.
Kidneys Sautés with Wine.
Cut the kidneys into thin slices, and cook ten minutes in a little dripping in a frying-pan. Take out and lay upon a hot-water dish, covering closely. Add to the dripping in the pan a little gravy—beef will do, or a little of your soup; season with a chopped onion, parsley, salt and pepper, and thicken with browned flour. Boil up; add a glass of good wine and the juice of half a lemon. Pour upon the kidneys, and set in boiling water five minutes. If kidneys are cooked too long they toughen....
26 minute read
Baked Omelette aux Fines Herbes.
Baked Omelette aux Fines Herbes.
7 eggs; ½ cup of milk in which has been dissolved a quarter teaspoonful of corn-starch; 1 tablespoonful minced herbs; pepper and salt; butter and onion. Beat the yolks very smooth, and whip in the milk; then stir in the frothed whites. Put a tablespoonful of butter in a round, rather shallow bake-pan; add the chopped herbs and a little finely minced onion. Set upon the upper grating of the oven until it begins to simmer. Pour in the omelette and bake quickly until high, and delicately browned. R
34 minute read
Cauliflower au Gratin.
Cauliflower au Gratin.
Cook a cauliflower—tied up in a net—in boiling salt water, fifteen minutes. Drain, clip into small clusters, and lay in a stone-china or block-tin dish. Pour a cup of drawn butter over it; strew thickly with fine crumbs, and brown upon the upper grating of a brisk oven....
14 minute read
Syllabub and May’s Cake.
Syllabub and May’s Cake.
Whip a pint of cream to a stiff froth in your syllabub-churn, sweetening as you go on, with half a cup of powdered sugar. When it is a snowy mass upon the sieve upon which you have laid it as it rises, beat in a glass of wine. Set upon ice until wanted, then fill into glasses....
17 minute read
Ayrshire Broth.
Ayrshire Broth.
Knuckle of veal—well cracked—about 4 lbs.; 3 onions; ½ lb. of lean ham; 2 turnips; bunch of parsley; 1 scant cup of barley soaked two hours in a little milk. Put on meat, bones, and barley, and stew slowly in a gallon of water three hours. Then add the vegetables, cut into neat dice, parboiled, and left to cool. Cook gently one hour and a half. Strain without pressing. Pick out the meat and bones, and return to the soup-pot with three pints of broth. Add a quart of cold water; cook, covered, one
39 minute read
Chickens à la Française.
Chickens à la Française.
Boil, and then blanch a sweetbread by dropping it into cold water. Then chop, mix with the pounded boiled livers of the chickens, and one-sixth as much bread-crumbs as you have meat. Season. Have ready, cleaned and washed, a pair of nice chickens. Fill with this force-meat. Cover the breasts and sides with thin slices of fat salt pork; put into a dripping-pan; pour about them a large cupful of boiling water, and roast—basting often—one hour. Take off the pork; lay it in the gravy, and dredge the
47 minute read
Succotash.
Succotash.
Cut the corn from eight or ten cobs; mix this with one third the quantity of Lima beans, and cook one hour in just enough water to cover them. Drain off most of the water; add a cupful of milk, with a pinch of soda stirred in. When this boils, stir in a great spoonful of butter rolled in flour; season with pepper and salt, and simmer ten minutes longer....
19 minute read
Apple Sauce.
Apple Sauce.
Peel and slice juicy tart apples, and stew with just enough water to keep them from burning, until broken to pieces. Stir deeply and well, often. Beat a good lump of butter into them while hot, sweeten abundantly, and season with nutmeg. Mash and beat all the lumps to smoothness, or take them out....
15 minute read
Blackberry Shortcake—Hot.
Blackberry Shortcake—Hot.
2 quarts of sifted flour; 3 tablespoonfuls of butter, and 2 of lard; 2½ cups of buttermilk, or sour, thick milk; yolks of 2 eggs, beaten light; 1 teaspoonful of soda, dissolved in hot water, and the same quantity of salt. Rub the shortening into the salted flour. Add beaten yolks and soda to the milk, and make out the paste quickly. Roll into two sheets—that intended for the upper crust half an inch thick, the lower, rather thinner. Lay the batter in a well greased baking-pan; cover thickly with
42 minute read
Tomato Soup.
Tomato Soup.
Peel and slice twelve large tomatoes, and stew twenty minutes. Rub through a colander to a pulp; season this with pepper, salt, and sugar. Take the fat from the top of your cold soup-stock, and put the latter over the fire. Simmer half an hour; strain out meat and bones. Boil and skim three minutes, and add the tomato sauce. Cook gently ten minutes; stir in a tablespoonful (even) of corn-starch wet with cold water. Boil up and pour out....
22 minute read
Caper Sauce.
Caper Sauce.
Take a cupful of the liquor in which the meat has been boiled. Put on in a saucepan; boil and skim for a moment; stir in two tablespoonfuls of butter rubbed into a heaping teaspoonful of flour. Stir over the fire five minutes, add the juice of a lemon, pepper, and two dozen pickled capers—or, if you have not these, pickled nasturtium seed. Send to table in a boat. Save the rest of the pot-liquor for soup....
21 minute read
Stewed Egg-plant.
Stewed Egg-plant.
Soak and stuff as directed on Thursday, Fourth Week in August, but instead of baking it, put on in a cupful of your soup-stock, and stew, closely covered, one hour, or until very tender. Take up and keep hot in a deep dish. Stir a lump of butter rolled in flour into the gravy; boil up and pour over the egg-plant....
17 minute read
Peach Fritters.
Peach Fritters.
1 quart of flour; 1 cup of milk; ⅓ cup of yeast; 2 tablespoonfuls of sugar; 4 eggs; 2 tablespoonfuls of butter; a little salt; ripe, freestone peaches, pared and stoned. Sift the flour into a bowl; work in milk and yeast, and let it rise five or six hours. Then, beat eggs and sugar light with butter, salt, and stir into the risen dough. Knead faithfully with your hands. Pull off bits nearly as large as an egg. Flatten and put in the centre of each a peach (pared), from which the stone has been s
53 minute read
Fish Soup.
Fish Soup.
2 quarts of broth; 2 lbs. of halibut, rock, or other white fish; 2 onions; salt and cayenne; juice of half a lemon; dripping for frying. Cut the fish into neat strips; take out the bones. Remove the fat from the cold pot-liquor set by yesterday, put in the fish-bones, and put on to stew down. Fry the sliced onions; drain from the fat; lay in the bottom of your soup-pot; put the fish upon them; put in a little broth, and simmer gently one hour. Take out the fish, dredge each piece with flour, and
33 minute read
Mutton Batter Pudding.
Mutton Batter Pudding.
2 cups of milk; 1 large cupful of flour; 2 eggs; neat squares of cold mutton, freed from skin and fat; pepper and salt; some melted butter, heated with tomato catsup. Make a batter of the milk, eggs and flour. Lay the meat in the melted butter, pepper and salt; butter a pudding-dish; pour in a little of the batter; then add the meat soaked well in the butter; pour in the rest of the batter, and bake one hour in a steady oven. Serve at once....
24 minute read
Cream Potatoes.
Cream Potatoes.
Pare and cut the potatoes into small squares or rounds. Cook twenty minutes in boiling water, a little salt. Turn this off; add a cupful of milk; and when this bubbles up a tablespoonful of butter with a teaspoonful of water wet up with cold milk, also, a little chopped parsley. Simmer five minutes and pour out....
16 minute read
Apple Cake with Cream.
Apple Cake with Cream.
2 cups of powdered sugar; 3 cups of prepared flour; ½ cup of corn-starch, wet with a little milk; ½ cup of butter creamed with the sugar; ½ cup of sweet milk; the whites of six eggs, whipped stiff. Add the milk to the creamed butter and sugar; the corn-starch, then the flour and whites alternately. Bake in jelly-cake tins....
17 minute read
Filling.
Filling.
3 tart, well-flavored apples, grated; yolks of 2 beaten eggs; 1 cup of sugar; 1 lemon, juice, and half the grated rind. Beat yolks, sugar, and lemon together. Grate the apples directly into this mixture. Put into a custard-kettle, with boiling water outside of it, and stir to a boil. When cold, put between the cakes. Eat fresh with cream....
16 minute read
White Stock Soup.
White Stock Soup.
6 lbs. knuckle of veal; ½ lb. lean bacon; 2 tablespoonfuls of butter rubbed in 1 of flour; 2 onions; 2 carrots; 2 turnips; 3 cloves stuck in an onion; 1 blade of mace; bunch of herbs; 6 quarts of water; pepper and salt; 1 cup of boiling milk. Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at
1 minute read
Mock Quails.
Mock Quails.
Cut slices about four inches square, and half an inch thick, from a leg of veal; flatten with the side of a hatchet, and dip in beaten egg. Make a force-meat of a cold boiled sweetbread, chopped fine, a little minced fat pork or ham, a few oysters, also minced, and a seasoning of pepper, cloves, nutmeg, and a pinch of grated lemon-peel. Wet with oyster-liquor, and the juice of half a lemon. Spread the slices with this, and roll each up tightly. Bind with soft thread, and lay in a broad saucepan.
58 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
Parboil and chop some potatoes; heat a little good dripping or butter in a frying-pan. Stir in half a minced onion, for every eight potatoes, with a teaspoonful of chopped parsley. When they have cooked one minute, add the potatoes, and stir until all are tender, but not browned. Drain, pepper, salt and dish....
16 minute read
Cabinet Pudding.
Cabinet Pudding.
2 cups of prepared flour; 3 tablespoonfuls of butter, creamed with the sugar; 5 eggs; 1 cup of sugar; ½ lb. raisins, seeded, and cut in three pieces each; ½ cup of milk; ½ lemon—juice and grated peel. Add the beaten yolks to the creamed butter and sugar; then the milk and flour, alternately with the whites. Lastly, stir in the fruit, dredged with flour; pour into a buttered mould, and boil two hours and a half. Eat hot with liquid sauce....
34 minute read
Tapioca Soup.
Tapioca Soup.
Take the fat from your soup-stock. Dip out two quarts, add one large cup of boiling water, and strain into the soup-kettle. Heat to a slow boil; skim carefully; add half a cup of grained tapioca, soaked two hours in a little cold water; cook until this is clear; put in what additional seasoning your taste demands, with a glass of wine, and a teaspoonful of celery essence, and pour out....
20 minute read
Roast Ducks.
Roast Ducks.
Put sage and onion in the stuffing for one; make that intended for the other, of bread-crumbs, seasoned with pepper and salt, and wet up slightly with milk. Lay the ducks in the dripping-pan; pour boiling water over them, and roast, basting often, until tender and brown. Dish; take the fat from the gravy; season, thicken with browned flour and boil up. Serve in a gravy-boat....
18 minute read
Stuffed Tomatoes.
Stuffed Tomatoes.
Choose enough large, smooth tomatoes to fill a shallow pudding-dish. Cut a slice from the top of each, scoop out the inside. Chop the pulp with a little cold meat, taken from your soup, a sprinkling of minced onion, and the grated corn from two cobs. Season with pepper, salt and butter; fill the tomatoes, put on the top slices; fill the interstices with the force-meat, pour on a little gravy, cover and bake forty minutes—then brown....
21 minute read
Cauliflower with Sauce Tartare.
Cauliflower with Sauce Tartare.
Boil a large cauliflower—tied in netting—in hot salted water, from twenty-five to thirty minutes. Drain; serve in a deep dish with the flower upwards, and pour over it a cup of drawn butter, in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce....
16 minute read
Vegetable Consommé.
Vegetable Consommé.
Cut into thin, short strips, 1 carrot, 1 turnip, and 1 onion; peel and slice 6 fine tomatoes; corn cut from 2 cobs; ½ cup boiled rice; 3 pints of soup-stock; 1 pint of boiling water; seasoning at discretion. Boil the vegetables tender in a little hot salted water. Drain, butter, and keep them hot. The tomatoes and corn should be stewed in another vessel, twenty-five minutes, and seasoned. Add to your soup-stock a pint of boiling water, and simmer half an hour, then strain. Return to the fire wit
29 minute read
Stewed Lamb à la Jardinière.
Stewed Lamb à la Jardinière.
Lay a breast of lamb, or two scrags, in a broad pot, meat downward. Scatter over this a sliced turnip, a sliced onion, and two sliced tomatoes, with a little pepper and salt. Add less than a cupful of broth from your soup; cover, and cook slowly one hour. Turn the meat then, and cook one hour longer, very slowly. When tender, but not ragged, dish, and keep hot. Strain the gravy; thicken with browned flour; season; boil up, and pour over the meat....
24 minute read
French Beans Sautés.
French Beans Sautés.
Cut off the fibres from both sides of the (string) beans, and clip into short pieces. Boil tender in hot salted water; drain dry, and put into a saucepan in which you have melted a great spoonful of butter, seasoned with pepper, a little French mustard, and a tablespoonful of vinegar. Toss and stir until the beans are very hot, and glazed with the butter. Serve in a deep dish....
20 minute read
Beef Gravy Soup.
Beef Gravy Soup.
4 lbs. of lean, coarse beef, cut into strips; 2 lbs. mutton or beef bones, broken small; 2 onions, sliced and fried; bunch of sweet herbs; 3 carrots; 2 turnips; 5 quarts of cold water; pepper and salt; dripping. Fry the meat and onions in the dripping to a light brown. Put on in two quarts of water, and having cooked one hour, add the other vegetables chopped, and the remaining three quarts of water, cold. Boil slowly four hours, skimming often. Strain, pulping the vegetables. Put meat and bones
37 minute read
Paté de Foie de Veau.
Paté de Foie de Veau.
3 lbs. of calf’s liver—parboiled and cold; ½ lb. of cold cooked ham; 3 eggs; 1 tablespoonful of butter, and same of fine crumbs; 1 scant cup of milk; a little minced onion and parsley; nutmeg, cayenne, and a pinch of grated lemon-peel; some good pie-paste. Mince the ham, and pound the boiled liver. Make into a sort of paste with the butter, beaten eggs, bread-crumbs, milk, and seasoning. It should be just soft enough to pour. Butter a bake-dish profusely; line with a good paste, rolled out thick
53 minute read
Stuffed Squash.
Stuffed Squash.
Pare a “turban” squash, and cut off a slice from the top. Extract the seeds, and lay one hour in salt water. Then fill with a good stuffing of crumbs, chopped fat salt pork, parsley, etc., wet with gravy. Put on the top slice; set the squash in a pudding-dish. Put a few spoonfuls of melted butter and twice as much hot water in the bottom; cover the dish very closely, and set in the oven two hours, or until tender. Lay within a deep dish, and pour the gravy over it....
26 minute read
Baked Blackberry Pudding.
Baked Blackberry Pudding.
1 pint of milk; 2 eggs; 1 quart flour, or enough for thick batter; 1 gill bakers’ yeast; 1 saltspoonful of salt; 1 teaspoonful of soda dissolved in boiling water; nearly a quart of berries, dredged with flour. Make the batter and let it rise in a warm place four hours. When very light, stir in the dredged fruit lightly and quickly; pour into a buttered dish and bake one hour, covering with white paper should it “crust” over too fast. Turn out, and eat with sweet sauce....
34 minute read
Soup à la Bonne Femme.
Soup à la Bonne Femme.
3 lbs. of lean veal; ½ lb. lean ham; 2 carrots, grated; 1 chopped onion; thyme and parsley; 1 cup of chopped mushrooms; pepper and salt; 1 cup of milk; floured butter; 4 quarts water. Cut the meat small and put on with herbs and vegetables in the water. Bring to a slow boil, and keep at this, taking off the scum as it rises, for three hours, or until the liquid is reduced one-half. Strain, cool, skim, season and return to the fire with the chopped mushrooms. Stew slowly half an hour; stir in a t
34 minute read
Velvet Blanc-Mange.
Velvet Blanc-Mange.
1 pint sweet cream, whipped stiff; ½ package Cooper’s gelatine soaked in 2 cups of cold water; 2 glasses white wine; juice of one large lemon; bitter almond flavoring; 1 cup sugar. Put sugar, soaked gelatine, lemon and wine into a covered vessel for one hour. Stir well, and set the covered jar or bowl into a saucepan of boiling water until the gelatine is dissolved. Strain and cool before flavoring it. When it begins to congeal, beat gradually into the whipped cream. Put into a wet mould, and bu
36 minute read
Egg Soup.
Egg Soup.
1 quart of broth in which the feet and giblets of the chickens have been boiled; all that you have left of yesterday’s soup, strained; 4 beaten eggs; parsley, salt and pepper; dice of stale bread. Cool and skim the quart of water in which have been boiled for one hour the cleaned feet and giblets of your chickens. (Salt the giblets and put them in the refrigerator.) Set this broth over the fire, and season. When it boils, take it off, pour it upon the beaten eggs; put all into a jar and set in b
40 minute read
Smothered Chickens with Mushrooms.
Smothered Chickens with Mushrooms.
Split a pair of young, full-grown chickens down the back. Lay them, breasts upward, in a dripping-pan; pour over them a great cupful of boiling water in which have been melted two tablespoonfuls of butter. Invert another pan over them, covering closely, and cook in a steady oven until they are tender and of a mellow russet hue. An hour is generally sufficient. Baste very often, twice at the last with butter. Keep the fowls hot upon a chafing-dish while you add the rest of the can of mushrooms op
32 minute read
Scalloped Cauliflower.
Scalloped Cauliflower.
Small, and therefore cheap, cauliflowers will do for this purpose. Boil them in hot salted water twenty minutes. Drain, cool, and chop. Beat into them a couple of eggs, a spoonful of melted butter, a half cup of milk, and season. Pour into a buttered bake-dish; cover with drawn butter, then with fine crumbs, and bake half an hour....
16 minute read
Oberlin Soup.
Oberlin Soup.
3 onions; 3 turnips; 3 carrots; ½ cabbage; bunch of herbs; 8 tomatoes, sliced; 3 tablespoonfuls of butter; 1 teaspoonful of corn-starch; pepper, sugar, and salt; 1 cup of boiling milk; 3 quarts of cold water. Chop the vegetables, and put all except the tomatoes and cabbage over the fire, with the water. Simmer one hour. Then add the cabbage, previously parboiled. Ten minutes later, put in the tomatoes and herbs. Stew rather fast for half an hour. Rub through a colander; put over the fire; stir i
36 minute read
Cream Pickerel.
Cream Pickerel.
If you cannot get pickerel, pike, or salmon-trout, use rock-fish or bass for this dish. Clean the fish, and, if large, score the back-bone in several places. Bake slowly, pouring a cup of boiling water over him at first, afterward basting often with butter and water. When done, lay upon a hot-water dish; add to the gravy in the dripping-pan a cup of milk (with a pinch of soda stirred in), and, when this heats, stir in two tablespoonfuls of butter, one teaspoonful of corn-starch, wet in water, an
30 minute read
Giblet Omelette.
Giblet Omelette.
7 eggs; 2 tablespoonfuls of cream; yesterday’s giblets, chopped very fine and seasoned; 1 good spoonful of butter. Beat yolks and whites together; then add the cream. Heat the butter in the frying-pan; put in the giblets; shake hard for a moment, and pour in the eggs. Keep them free from the bottom by shaking, and loosening with a cake-turner; and, when quite “set,” fold in the middle. Invert a hot dish over the pan, turn out, and serve at once....
22 minute read
Diplomatic Pudding.
Diplomatic Pudding.
1 quart of milk; 4 eggs; 1 cup very fine bread-crumbs; 1 tablespoonful of corn-starch, wet with cold milk; ¼ lb. of currants, washed, dried, and dredged; 1 cup of sugar. Soak the bread-crumbs in the milk, setting the vessel containing them in one of hot water, and heating milk and crumbs to scalding. Pour upon the beaten eggs and sugar; add corn-starch; lastly, the dredged currants. Pour into a buttered mould, and boil an hour and a quarter. Turn out, and pour a cup of hot custard over it for sa
38 minute read
Mutton Noodle Soup.
Mutton Noodle Soup.
1 perfectly clean sheep’s head, cleaned with the skin left on; 3 lbs. scrag of mutton, broken to pieces; 2 onions; 2 carrots; bunch of herbs; pepper and salt; a large handful of noodles (see Receipt, Wednesday, First Week in August); 7 quarts water. Slice the vegetables, put with the head and scrag into a soup-kettle, add four quarts of water, and simmer two hours, or until the sheep’s head is so tender that the bones will slip out. Skim well, pour in three quarts of cold water, and after three
54 minute read
Baked Sheep’s Head à la Russe.
Baked Sheep’s Head à la Russe.
Let the boiled and boned sheep’s head get cold in the bake-dish. Then brush over with raw egg, and sift over it a mixture of fine crumbs, a dust of flour and some minced parsley (dried and powdered is better), seasoned with pepper and salt. Set in the oven; baste well with butter, as it browns. Serve in the dish, and send with it a boat of drawn butter, based upon a cupful of the soup and seasoned with French mustard, the juice of half a lemon, and some onion pickle minced very fine....
27 minute read
Tomatoes Stuffed with Corn.
Tomatoes Stuffed with Corn.
Set large, smooth tomatoes in a greased pudding-dish. Cut a slice from the top of each. Scoop out the seeds, leaving the walls thickly lined with pulp. Have ready a cupful of corn grated from the cob, and seasoned with butter, pepper, and salt. Fill the tomatoes with this; put on the upper slices, and pour a little gravy over all. Bake, covered, in a moderate oven, one hour. Serve in the dish....
21 minute read
Cream Peach Pie.
Cream Peach Pie.
Make as directed in Saturday, Fourth Week in August; but lay the upper crust on lightly, slightly buttering the lower at the point of contact. When the pie is done, lift the cover and pour in a cream made thus: 1 cup (small) of rich milk, heated; whites of 2 eggs, whipped and stirred into the milk; 1 tablespoonful of sugar; ½ teaspoonful of corn-starch wet up in milk. Boil three minutes. The cream must be cold when it goes into the hot pie. Replace the crust, and set by to cool. Eat fresh....
36 minute read
Rice and Tomato Soup.
Rice and Tomato Soup.
Skim the soup in your stock-pot. Strain from the meat and bones; heat and add a pint of tomatoes, stewed, strained, and seasoned, and a cup of boiled rice with the cup of water in which it has been cooked. Season to taste; simmer fifteen or twenty minutes after it begins to boil, and turn out....
16 minute read
Boiled Chickens and Tongue.
Boiled Chickens and Tongue.
Tie the stuffed and trussed chickens in netting, fitted to their shape, and cook in plenty of boiling water, a little salt. An hour and a quarter should suffice, if the fowls are tender. Soak a tongue over night. In the morning, wash it well and boil eighteen minutes to the pound. Trim and skin it. Lay in the middle of the dish, with a chicken on each side, and pour over them drawn butter, based upon a cupful of the liquor in which the chickens were boiled, mixed with a little minced parsley. Sa
28 minute read
Boiled Cauliflower.
Boiled Cauliflower.
Cook in boiling salted water twenty-five minutes, having tied the cauliflower up in white netting. Drain; untie; lay in a deep dish, the blossom upward, and deluge with a white sauce made of drawn butter, with the juice of a lemon squeezed in....
12 minute read
Chicken and Corn Soup.
Chicken and Corn Soup.
Skim the liquor in which the chickens were boiled yesterday. Put over the fire, with the grated corn from twelve ears. Boil one hour; rub through a colander; season, heat, and stir in a tablespoonful of butter rolled in flour, a little finely cut parsley, and a teaspoonful essence of celery. Simmer five minutes; add a cup of boiling milk, and pour out....
18 minute read
Casserole of Rice, with Chickens and Tongue.
Casserole of Rice, with Chickens and Tongue.
Chop the remains of yesterday’s chickens and tongue fine, with the giblets. Season, and put over the fire, with a cup of yesterday’s soup, and, when almost on the boil, add two beaten eggs. Boil a cup of rice in a little of the chicken-liquor used for your soup, until the rice is soft, and the liquor absorbed. Beat two eggs into half a cup of milk, in which a tablespoonful of butter has been melted. Stir and beat this into the rice. Let it get cold, and then line a greased mould with it—one with
47 minute read
Onions Stewed Brown.
Onions Stewed Brown.
Top and tail them; skin, and dredge them with flour. Then fry to a good brown in dripping. Put into a pot, cover with a little of the liquor in which the tongue was boiled, and stew slowly two hours, or until tender. Take up the onions; thicken the sauce with browned flour, add a tablespoonful of butter, with pepper; boil up, and pour over the onions....
19 minute read
Corn-starch Hasty Pudding.
Corn-starch Hasty Pudding.
1 quart fresh milk; 3 tablespoonfuls corn-starch, wet up in cold milk; 1 tablespoonful of butter; 1 teaspoonful of salt. Scald and salt the milk, and stir into it the corn-starch. Boil steadily, stirring now and then, for fifteen minutes. Add the butter; let the pudding stand in hot water, uncovered, after you have ceased to stir, until you are ready for it; then serve in an open, deep dish. Eat with cream and sugar....
21 minute read
St. Rémo Broth.
St. Rémo Broth.
3 lbs. of veal—lean and cut into strips; 2 onions, sliced and fried; 3 quarts of water; 1 tablespoonful of minced parsley; ½ cupful of raw rice; 2 tablespoonfuls of grated cheese; salt and pepper. Fry the onions in dripping; put in the meat, and fry to a light brown. Put into the soup-pot with the water, and boil slowly three hours, or until brought down to two quarts. The meat should be in rags. Strain; cool, skim, and season. Put back into the kettle with the rice, which must have soaked one h
37 minute read
Beefsteak.
Beefsteak.
Flatten with the broad side of a hatchet, and broil quickly upon a greased gridiron. Ten minutes should be enough if you like it rare. Lay upon a hot dish, turn another over it, having salted, buttered, and peppered it, and let it stand five minutes before sending to table....
14 minute read
Raw Tomatoes.
Raw Tomatoes.
Pare and slice. Put into a salad-dish, and pour over them a dressing made of two tablespoonfuls of oil rubbed with one teaspoonful of sugar, and half as much, each, of made mustard, salt, and pepper; then with five tablespoonfuls of vinegar, whipped in, a little at a time....
14 minute read
Fruit Dessert.
Fruit Dessert.
Use your own discretion and consult your own convenience in devising a tasteful and acceptable dessert of fruits, such as should now be plenty and cheap. Late peaches, melons, bananas, pears, and apples, are, some or all of them, within reach of housekeepers of moderate means. Arrange in dishes or baskets decorated with green sprays and flowers....
15 minute read
Ox-Cheek Soup.
Ox-Cheek Soup.
2 ox-cheeks; 3 onions; 2 carrots; 2 turnips; 12 whole black peppers; 6 cloves; salt; 5 quarts of water; ½ cup of German sago. Break the bones of the cheeks, and wash well with salt and water. Cover with cold water; bring to a boil, and throw off the water. Fry the sliced onions, and put into the pot with the meat, also the sliced carrots, onions, and spice. Cover with a gallon and a quart of water. Bring to a slow boil, and keep this up, skimming often, for four hours. Strain off the liquor; pic
46 minute read
Stewed Calf’s Hearts.
Stewed Calf’s Hearts.
Wash two fresh calf’s hearts; stuff with a force-meat of crumbs, chopped salt pork, a little thyme, sage and onion. Tie up snugly in clean mosquito-netting; put into a broad saucepan; half cover with broth from your soup from yesterday or to-day. Cover and stew an hour and three-quarters gently, turning several times. Take out the hearts, and keep them hot, while you thicken the gravy with a tablespoonful of butter cut up in flour. Boil up, add pepper, salt, a little grated lemon-peel, and the j
28 minute read
Potatoes au Maître d’Hôtel.
Potatoes au Maître d’Hôtel.
Slice cold boiled potatoes rather thick. Have ready in a saucepan four or five tablespoonfuls of milk, a good lump of butter, with salt, pepper and minced parsley. Heat quickly; put in the potatoes, and stir until almost boiling. Stir in a little flour, wet with cold milk; cook a moment to thicken it; add the juice of half a lemon, and pour out into a deep dish....
19 minute read
Stewed Tomatoes and Onion.
Stewed Tomatoes and Onion.
Peel, slice, and stew a dozen tomatoes ten minutes. Then add a small parboiled onion, cut up small; cook twenty minutes; stir in sugar, salt and pepper, with a good spoonful of butter rolled in flour. Simmer five minutes, and pour out....
12 minute read
Stewed Pears with Rice.
Stewed Pears with Rice.
Pare and halve eight large pears. Put into a saucepan with eight tablespoonfuls of sugar and a cup of claret—or if you prefer, clear water. Stew slowly until tender and clear. Take out the pears and boil down the syrup to one-half, flavoring, then, with essence of bitter almond. Have ready two cupfuls of boiled rice, cooked in milk, and sweetened. Spread upon a flat dish; lay the pears upon it, and pour on the syrup. Eat very cold....
30 minute read
Rissole Soup.
Rissole Soup.
Take the fat from the top of your cold stock. Pick out some of the best pieces of meat—about a cupful—and set aside. Add a pint of boiling water to the stock, and boil slowly, with the bones and the rest of the meat, for nearly an hour. Chop the meat reserved from the stock; make into force-meat with fine crumbs, seasoning with onion, parsley, pepper, salt, nutmeg, and binding with beaten egg. Flour your hands and make this into round balls. Roll them in flour; set in a floured pie-dish, not tou
36 minute read
Ladies’ Cabbage.
Ladies’ Cabbage.
Boil a firm cabbage in two waters. When done, quarter it and let it get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of butter, pepper, salt, and three tablespoonfuls of milk. Stir all well; pour into a buttered pudding-dish, and bake, covered, until very hot, then brown. If your dish has been well buttered, turn the cabbage upon a hot dish, and pour over it a cupful of drawn butter....
20 minute read
Potato Porridge.
Potato Porridge.
12 potatoes, peeled and sliced; 1 large onion, also pared and sliced; 2 quarts of boiling water; 1 cup of hot milk; 3 beaten eggs; 3 tablespoonfuls of butter rolled in flour; salt, pepper, and 1 teaspoonful celery essence; chopped parsley. Fry potatoes and onions light brown in a little butter. Put into a soup-pot with the boiling water, and cook gently until soft. Rub through a colander to a smooth purée . Add the water in which they were boiled, and return to the fire. When the purée begins to
39 minute read
Devilled Crabs.
Devilled Crabs.
Boil the crabs; cool; break the shells and pick out the meat. To eight tablespoonfuls of meat, add three of fine crumbs, the yolks (chopped) of three boiled eggs, the juice of a lemon, with salt and cayenne to taste. Work up to a soft mixture with drawn butter; fill scallop or clam shells, or paté-pans with it, sift cracker-dust over the top, and brown delicately in a quick oven....
19 minute read
Roasted Sweetbreads.
Roasted Sweetbreads.
3 fine sweetbreads; 1 cup of gravy—a cup of your soup will do; 1 beaten egg; cracker-dust; 1 tablespoonful mushroom catsup; 1 small glass wine; a very little minced onion put into the gravy; 2 tablespoonfuls melted butter; fried bread. Boil and blanch the sweetbreads. Wipe perfectly dry, roll in egg, then in the pounded cracker. Lay in a baking-pan; pour the melted butter slowly over them, that it may soak into the crumbs. Set in the oven, cover, and bake forty-five minutes, basting freely, from
32 minute read
Potato Croquettes.
Potato Croquettes.
Mash the potatoes, and beat in a raw egg, butter, milk, nutmeg, a little grated lemon-peel, with pepper and salt. Heat in a saucepan, stirring constantly, for three minutes. The saucepan should be buttered first. When cool enough to handle with comfort, make into croquettes, roll in flour, or dip in egg and cracker-crumbs, and fry—not putting too many into the pan at once—in boiling lard, or dripping. Drain in a hot colander, and serve....
21 minute read
Apple Soufflé Pudding.
Apple Soufflé Pudding.
7 or 8 juicy apples; 4 eggs; 1 cup fine crumbs; 1 cup of sugar; 2 tablespoonfuls of butter; nutmeg, and a little grated lemon-peel. Pare, core, and slice the apples, and cook tender in a covered farina-kettle without adding water to them. Beat to a smooth pulp, and stir in butter, sugar, and seasoning. When cold, whip in the yolks of the eggs; then the frothed whites, alternately with the crumbs. Beat to a creamy batter; put into a buttered pudding-dish, and bake, covered, fifty minutes. Then br
38 minute read
Rule of Three Soup.
Rule of Three Soup.
3 lbs. of lean beef; 3 lbs. of marrow bones; 3 lbs. coarse mutton; 3 onions; 3 carrots; 3 turnips; 3 sprigs of parsley, and same of thyme and marjoram; 6 quarts of water; 3 blades of mace; 3 tomatoes; 3 ears of corn; 3 tablespoonfuls of rice; pepper and salt. Chop the vegetables; cut up the meat and crack the bones. Put onions, carrots, turnips, herbs and mace into the soup-pot; cover with three quarts of water; stew gently three hours; strain off the broth into a bowl; pour the remaining three
58 minute read
Veal and Ham Cutlets, à la Polonaise.
Veal and Ham Cutlets, à la Polonaise.
Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked. Flatten the cutlets with a hatchet; dip in beaten egg, then in cracker-dust, mixed with minced parsley, pepper, salt, and nutmeg. Fry in dripping; drain, and lay upon a dish, with alternate slices of the ham, broiled, and spread with a dressing of butter and a little French mustard....
19 minute read
Stewed Potatoes.
Stewed Potatoes.
Pare, and cut the potatoes into dice. Stew, with a small onion, in enough hot water to cover them. Turn off most of the water; take out the onion; pour in a cup of cold milk, and, when this boils, stir in a little chopped parsley, pepper, salt, and a tablespoonful of butter rolled in flour. Boil up once, and serve....
17 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
Pare and slice. Scatter fine crumbs in the bottom of a bake-dish; cover with slices of tomatoes, seasoned with sugar, pepper, salt, and butter. Cover with crumbs, and these with tomatoes. Fill the dish in this order, covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown....
15 minute read
Bavarian Cream.
Bavarian Cream.
1 pint rich milk, and the same of sweet cream; yolks of 4 eggs; ½ oz. gelatine; 1 small cup of sugar; 2 teaspoonfuls vanilla or other extract. Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the fire, flavor, and let it cool somewhat. The cream should have been whipped stiff in a syllabub-churn. Beat, a spoonful at a tim
46 minute read
Fancy Macaroni Soup.
Fancy Macaroni Soup.
Take the fat from your soup-stock, add a pint of boiling water, and bring to a slow boil. Strain all through a colander. Pour off two quarts, through a soup-sieve, into your soup-kettle, and set over the fire to simmer clear. Pulp the vegetables left in the colander, and press the juice out of the meat into the rest of the broth. Remand this to the stock-pot. When that in the soup-kettle has boiled ten minutes, and been skimmed carefully, add a half cup of what is known as “fancy macaroni,” cut
34 minute read
Fricasseed Chickens.
Fricasseed Chickens.
Clean, wash, and joint a pair of chickens. (Salt the giblets slightly, and keep on ice until Monday; or, should the weather be warm, boil them in a pint of water; salt it well, and set away with the giblets in it.) Scald the pieces of chicken in boiling water, leaving them in it four minutes. Lay in ice-water ten minutes, to blanch them. Add to the quart of boiling water used for scalding them, the skimmed fat, the necks, and the heads, cleaned by scalding, picking off the feathers and cutting o
1 minute read
Spinach à la Crême.
Spinach à la Crême.
Boil in plenty of hot salted water; drain, and chop fine upon a board or in a wooden tray. Return to the saucepan with a tablespoonful of butter, and when hot, add a little sugar, pepper, salt, nutmeg, and two tablespoonfuls of cream. Stir until very hot, and serve in a deep dish, with sippets of fried bread laid over it....
18 minute read
Devilled Tomatoes.
Devilled Tomatoes.
1 quart fine ripe tomatoes, pared and cut in thick slices; yolks of 3 boiled eggs, pounded; 3 tablespoonfuls melted butter; 4 tablespoonfuls vinegar; 1 raw egg, beaten light; 1 teaspoonful powdered sugar; 1 saltspoonful salt, and same of made mustard; a soupçon of cayenne. Rub a tablespoonful of butter into the pounded yolks; add the seasoning, then the vinegar, and put into a tin or porcelain saucepan. Heat, and stir in the beaten egg. Set in boiling water while you heat the rest of the butter
36 minute read
Baked Pears and Cream.
Baked Pears and Cream.
Peel ripe pears, and cut them in half, without removing the seeds. Pack in layers in a stoneware jar. Strew each layer with sugar, and drop a pinch of nutmeg in, now and then. Put a small cupful of water in the bottom to prevent burning. Fit on a close cover, and set in a moderate oven. Bake three hours on Saturday, and leave, unopened, in the oven all night. Set upon ice for some hours before you use them. Pour into a glass dish, and eat with cream. They are delicious if the pears are of fair q
28 minute read
Giblet Soup.
Giblet Soup.
Again skim the contents of your stock-pot. Pour into the soup-kettle with the water in which the giblets were boiled. Add seasoning at discretion, and simmer, after the boil is reached, fifteen minutes. Chop the gizzards very fine, and put into the soup. Pound the livers to a paste, with a heaping tablespoonful of butter, and half as much flour; thin with a little of the boiling soup; stir into the soup; boil one minute, and serve....
21 minute read
Brown Beef Stew.
Brown Beef Stew.
3 lbs. lean beef; 1 onion; a tablespoonful of powdered marjoram; thyme and parsley, mixed; 1 tablespoonful of browned flour; 1 teaspoonful of Worcestershire sauce; 1 tablespoonful of tomato catsup; 1 glass of wine; juice of half a lemon, and a pinch of the peel; 1 cup of chopped mushrooms; dice of fried bread. Cut the beef into strips two inches long; add the minced onion; just cover with water, and cook, at the back of the range, two hours. Add the rest of the ingredients, with the exception of
36 minute read
Quick Lobster Soup.
Quick Lobster Soup.
1 quart of stock, made by adding a little water to the strained remnant of yesterday’s soup. Or, if you have nothing of this sort, make a broth of coarse bits of veal and any bones you may have; 1 can of preserved lobster; 1 cup of milk, with a pinch of soda stirred in; 2 tablespoonfuls of butter, rolled in flour; yolks of 2 eggs; minced parsley, cayenne, and salt. Heat your broth; skim and season. Put in the lobster, picked to pieces; simmer ten minutes, then boil up sharply, once. Heat the mil
37 minute read
Roast Lamb.
Roast Lamb.
Lay in the dripping-pan. Dash boiling water over it, and cook fifteen minutes for each pound. Baste often with the gravy. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour the fat from the top of the gravy; thicken with browned flour, and stir in a tablespoonful of currant jelly. Boil, and send up in a boat—salting and peppering to taste....
18 minute read
Rock-work.
Rock-work.
1 quart of milk; 5 eggs; 6 tablespoonfuls of sugar; vanilla, or other essence. Heat the milk: pour upon the beaten yolks and sugar. Cook until the custard begins to thicken. Pour out, and, when cold, flavor, and pour into a glass bowl. Whip the whites stiff with two spoonfuls of the sugar, flavor, and poach by laying, a spoonful at a time, upon boiling milk, and, carefully withdrawing the spoon from underneath, leaving the oval mass of méringue floating upon the surface. Turn it over when one si
42 minute read
Julienne Soup.
Julienne Soup.
4 lbs. of beef; 2 carrots; 3 turnips; ½ head of cabbage; 1 pint green corn; 1 quart tomatoes; bunch of herbs; 4 quarts of water; pepper and salt. Put on the beef, herbs, and water early in the morning, with some well-cracked bones, if you have them, and let it boil at the back of the range, very slowly, for five or six hours. Should the water sink below two-thirds of the original quantity, replenish from the boiling tea-kettle. An hour before dinner, strain the soup; put meat and bones into the
50 minute read
Tomato Sauce.
Tomato Sauce.
Pare, slice, and stew the tomatoes for twenty minutes. Strain, and rub through a colander, leaving the hard and tough parts behind. Put into a saucepan with a little minced onion, parsley, pepper, salt, and sugar. Bring to a boil; stir in a good spoonful of butter rolled in flour. Boil up, and serve....
15 minute read
Eggs and Mushrooms.
Eggs and Mushrooms.
Slice the rest of the can of mushrooms, opened for Monday’s stew, into halves. Stew ten minutes in a little butter, seasoned with pepper and salt, and a very little water. Drain; put the mushrooms into a pie-dish; break enough eggs to cover them over the top; pepper, salt, and scatter bits of butter over them; strew with bread-crumbs, and bake until the eggs are “set.” Serve in the dish....
19 minute read
Potato Fritters.
Potato Fritters.
6 tablespoonfuls mashed potato rubbed through a colander; ½ cup rich milk, or cream; 5 eggs, beaten light; 2 tablespoonfuls sugar; 2 tablespoonfuls prepared flour; juice of 1 lemon, and half the grated peel; ½ grated nutmeg. Work the cream into the potato; add beaten yolks and sugar, and whip to a froth. Put in lemon, flour, nutmeg, and beat three minutes before stirring in the whites. Drop, by the spoonful, into hot sweet lard, and fry to a light brown. Drain upon clean, heated paper, sift whit
39 minute read
Bread-and-Meat Soup.
Bread-and-Meat Soup.
Take the fat from the top of your cold stock. Add a pint of boiling water to it, with a sliced onion, and cook slowly, with the meat in, for forty minutes. Strain, pressing all the strength out of the meat; stir in a tablespoonful of catsup, and as much browned flour wet up in cold water. Have ready a sweetbread, boiled and blanched, then cut into neat dice. Put these into the soup, and boil one minute; add a great handful of fried bread, cut into dice, and pour out. If you have any soup left fr
29 minute read
Braised Breast of Veal.
Braised Breast of Veal.
Make a deep incision between the ribs and meat: stuff with a good force-meat made of crumbs, chopped salt pork, seasoning and a little onion. Skewer the flap of meat back into its place; put a layer of thin fat salt pork into a broad saucepan; lay the veal upon it. Pour in a cup of gravy—from the soup, if you have no other—cover with more fat pork, or ham, put on a close lid, and cook fifteen minutes to the pound. Take out the meat; set in a very quick oven, dredge with flour, and, as it browns,
43 minute read
Stewed Squash.
Stewed Squash.
Pare, seed and quarter. Cook in boiling water salted, until soft. Mash in a colander; rub through it, and put back into a saucepan, with a tablespoonful of butter rolled in flour; a few teaspoonfuls of milk, pepper and salt to taste. Stir until it begins to bubble; then pour into a deep dish....
15 minute read
Boiled Apple Dumplings.
Boiled Apple Dumplings.
1 quart prepared flour; ¼ lb. suet, powdered; 1 teaspoonful salt; cold water to make a pretty stiff paste; fine juicy apples, pared and cored. Make the paste; roll into a sheet a quarter of an inch thick; cut into squares; put in the centre of each an apple; bring the corners together, and pinch the edges. Have ready some small square cloths, dipped in hot water, and floured on the inside. Enclose each dumpling in one of these, leaving room to swell, and tie it up, bag-wise, with a stout string.
39 minute read
Onion Soup Maigre.
Onion Soup Maigre.
3 large onions, sliced; 3 boiled potatoes rubbed through a colander; 3 tablespoonfuls of rice boiled in 1 quart of milk; 2 quarts of cold water; 3 tablespoonfuls of butter rolled in one of flour; chopped parsley; pepper and salt to taste. Parboil the onions ten minutes; throw off the water and let them cool. Then slice, and put over the fire with the cold water, and boil down to three pints. The onions should be reduced to a pulp. Strain; rub through the colander, and set over the fire. When it
41 minute read
Baked Blue Fish.
Baked Blue Fish.
Score the fish down the back, and lay in a dripping-pan. Pour over it a cup of hot water in which have been melted two tablespoonfuls of butter. Bake one hour, basting every ten minutes; twice with butter, twice with the gravy, and again twice with butter. Take up the fish and keep hot, while you strain the gravy into a saucepan; thicken with flour; add a teaspoonful of anchovy paste, the juice of half a lemon with a little of the grated peel, pepper and salt. Boil up, pour half over the fish, t
31 minute read
Imitation Oyster Scallops.
Imitation Oyster Scallops.
Cut the best pieces from your cold roast veal, in squares about an inch long and half as thick and wide. Make a cup of rich drawn butter, and put these into it. Set over the fire in a saucepan, and add a very little minced onion and parsley. Heat for ten minutes, but do not boil. Chop a pickled cucumber quite fine, stir into the mixture, season with salt and cayenne; fill scallop, or clam shells, or paté -pans lined with baked paste, with the scallop; cover with fine crumbs, and brown in a brisk
28 minute read
Cream Cakes.
Cream Cakes.
Some good puff-paste; whites of 2 eggs; ½ cup of sweet jelly; 1 cup of cream, whipped to a froth; 3 tablespoonfuls powdered sugar; vanilla, or other flavoring. Roll out the paste as for pies. Cut into squares five inches across. Have ready well-greased muffin-rings, three inches in diameter. Lay one in the centre of each square; turn up the four corners so as to make a cup of the paste; pinch the tips upon the upper edge of the ring to keep it in place, and having prepared all, bake in a quick o
48 minute read
Vegetable Soup à la Crécy.
Vegetable Soup à la Crécy.
2 lbs. of coarse, lean beef, cut into strips; 2 lbs. of knuckle of veal, chopped to pieces; 2 lbs. of mutton bones, and the bones left from your cold veal, cracked to splinters; 1 lb. of lean ham; 4 large carrots; 2 turnips; 2 onions; bunch of herbs; 3 tablespoonfuls of butter, and 2 of flour; 1 tablespoonful of sugar; salt and pepper; 7 quarts of water. Put on meat, bones, herbs and water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones,
55 minute read
Glazed Ham.
Glazed Ham.
Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water. Skin it neatly, and coat with a paste made of a cup of cracker-crumbs, one of milk, two beaten eggs, and seasoned with pepper. Set the ham in the oven until the glazing is browned, moistening, now and then, with a few spoonfuls of cream. Wind frilled paper about the shank, and garnish with parsley....
21 minute read
Cabbage au Gratin.
Cabbage au Gratin.
Quarter a small white cabbage, and boil tender in pot-liquor taken from your ham. Let it get cold; chop and season with pepper, salt, a good spoonful of butter, three or four of milk, and beat smooth with two raw eggs. Put into a buttered dish; strew thickly with crumbs; wet these with pot-liquor, and bake, covered, forty-five minutes,—then brown....
17 minute read
Peach Pudding.
Peach Pudding.
12 ripe peaches, pared, stoned, and stewed in a little water; 1 cup bread-crumbs; 2 cups of boiling milk; 5 tablespoonfuls of sugar; 5 beaten eggs; tablespoonful of butter. Soak the crumbs in the hot milk; stir in the butter, the beaten eggs and sugar, at last the cooled and mashed peaches. Beat up light; put into a buttered pudding-mould; set in a pan of boiling water; cover, and cook one hour in a good oven. Turn out, and eat with sweetened cream....
32 minute read
Fricassee of Ducks.
Fricassee of Ducks.
Clean, wash, and cut the ducks into four pieces each. Flour, and fry them to a light brown. Drain; put into a saucepan, with a cup of gravy (a little of your soup-stock will do), a glass of claret, some chopped parsley, a small onion, minced, salt and pepper. Cover closely, and stew half an hour, or until the ducks are tender. Take them out; strain, and set the gravy in cold water to throw up the fat. Take it off; thicken with browned flour wet with water; boil up, and, having laid the ducks upo
30 minute read
Tomatoes in a Mould.
Tomatoes in a Mould.
Peel and slice eight tomatoes. Put them in a coarse cloth, and press out most of the juice into a bowl. Save this carefully. Chop the tomatoes; mix in two tablespoonfuls of fine crumbs, pepper, salt, sugar, and a tablespoonful of melted butter. Stir up well, and put into a buttered mould. Fit on the top, and set in a pot of boiling water. Keep at a fast boil for one hour. When done, turn out upon a flat dish, and pour over them this sauce: Heat the tomato-juice; stir in a tablespoonful of butter
30 minute read
Potato Rissoles.
Potato Rissoles.
Mash the potatoes fine, and whip with a fork, adding pepper, butter, and milk, lastly, a beaten egg. Have ready one-third as much chopped ham as you have potato; mix all together; make into round balls a little larger than an English walnut; dip in egg, then in cracker-dust, and fry quickly in plenty of good dripping. Drain upon paper, and serve hot....
17 minute read
Ruby’s Pudding.
Ruby’s Pudding.
Some good puff-paste; ¼ lb. of stale sponge-cakes, pounded; 1 cup of milk; 1 tablespoonful of butter; 1 teaspoonful corn-starch wet in milk; yolks of 2 eggs; 1 heaping spoonful of sugar; a little nutmeg; whites of 3 eggs; strawberry, or other sweet jam. Line a pie-dish with the paste. Put a layer of jam at the bottom, then one, half an inch thick, of the pounded cakes. Heat the milk; stir in the butter and corn-starch; boil one minute. When cold, whip in the yolks and sugar, with nutmeg, and bea
52 minute read
Curry Soup.
Curry Soup.
Add a pint of boiling water to your soup-stock, and cook, with the meat in, half an hour, at the back of the range. Strain, squeezing the meat to a tasteless mass in a coarse cloth. Return the soup to the fire, stir in a cup of rice, boiled as I shall presently direct, and season to taste. Finally, put in a teaspoonful of curry-powder, wet up with water, and bring to a boil; then pour out. If you do not like curry, you will find the soup very good without it....
25 minute read
Breaded Mutton Chops—Baked.
Breaded Mutton Chops—Baked.
Trim off fat and skin; dip in egg, then in rolled cracker, mixed with pepper, salt, nutmeg, and powdered parsley. Lay upon a dripping-pan. Pour over each a teaspoonful of melted butter, and set in the oven. When they begin to hiss, baste with hot water, in which has been boiled a little onion, mixed with butter. If the oven be good, half an hour should be enough for them. They should be tender, juicy, and brown. Baste six or seven times. Strain the gravy, and thicken with browned flour. Add a li
30 minute read
Spinach.
Spinach.
Boil twenty minutes in plenty of boiling salt water. Drain, and chop very fine. Return to the saucepan, with a little sugar, pepper, salt, and a tablespoonful of butter rolled in flour. Stir until hot, and dry enough to be moulded. Turn out; shape into a flat-topped ridge upon a hot dish, and lay the chops at the base....
16 minute read
Boiled Rice, with Sauce.
Boiled Rice, with Sauce.
Dilute what gravy you have left from your duck fricassee with water, or make a weak broth of the duck bones, boiled with a little lean ham in a quart of water, until you have less than a pint left. Or, add hot water to the remains of yesterday’s soup, and strain it. But get a pint of weak gravy from somewhere , and, having soaked a cup of rice in just enough water to cover it, for an hour, put it over the fire in a farina-kettle, pour in the gravy, and cook until the rice is soft, shaking up fro
43 minute read
Apple Charlotte.
Apple Charlotte.
Beat two cups of nice apple sauce, well sweetened and flavored, to a high froth, with the whipped whites of three eggs. Make into a mound in a glass dish, and cover with lady’s-fingers, or other small sponge-cakes, fitted neatly together. Send around sugar and cream with it....
13 minute read
Barley Broth.
Barley Broth.
2 lbs. of lean mutton, cut into strips; ½ lb. lean ham, or a cracked ham-bone; 1 onion; 1 turnip; ½ cup of barley, soaked two hours in a little tepid water; 3 quarts of cold water; pepper, salt, and chopped parsley. Cook meat, bones, and the sliced vegetables together in the water three hours. Strain, cool, and skim the broth; season; put back over the fire, with the barley, and stew gently half an hour....
21 minute read
Stewed Beef.
Stewed Beef.
Have a piece of beef cut from what is known as the “roll” of the shin. It should weigh between three and four pounds. Put into a large saucepan, with a minced onion, and cover completely with water, in which pour a cup of your soup, so as to make a weak broth. Pepper and salt the meat all over before it goes in. Cover, and cook very slowly an hour and a half. Turn the beef, and cook as long again, making three hours in all. It should have been so slowly cooked as to be tender as butter, yet not
35 minute read
Macaroni.
Macaroni.
Boil half a pound of macaroni, broken into short pieces, in hot salted water, ten minutes; drain, pepper and salt, and lay about the beef. Cool and skim the gravy after taking out the beef; strain into a saucepan, thicken with browned flour, add a little French mustard; boil once, pour half over the beef, the rest into a boat....
16 minute read
Southern Rice Pudding.
Southern Rice Pudding.
1 quart fresh, sweet milk; 1 cup of raw rice; 2 tablespoonfuls of butter; 1 cup of sugar; 5 beaten eggs; 1 teaspoonful of grated lemon-peel; a pinch of cinnamon and same of mace. Soak the rice in the milk two hours. Heat in a farina-kettle until the rice is soft. Cream butter and sugar; stir in the beaten eggs and whip hard. When the rice is lukewarm, put all together, and bake in a buttered mould about forty-five minutes. Eat warm with sauce, or cold with sugar and cream....
34 minute read
Squirrel Soup.
Squirrel Soup.
Skin, clean, and cut into quarters a pair of fine gray squirrels. Fry a large onion, sliced, in dripping; take it out, and fry the squirrels in the same fat. Put them then into a soup-pot with the onion, a sliced turnip, a sliced carrot, a slice—thick—of lean ham, some parsley, and two blades of mace; add three quarts of water; cover closely and boil gently three hours; take out the pieces of squirrel, and put away for a breakfast dish. A tolerable fricassee can be made by warming it up in drawn
42 minute read
Fricassee of Calf’s Tongues.
Fricassee of Calf’s Tongues.
Boil the tongues one hour. Pare, and cut into thick slices. Roll these in flour, and fry in dripping five minutes. Put the tongues into a saucepan; add sliced onion, thyme and parsley. Cover with a cupful of your soup or other gravy. Simmer half an hour, covered tightly. Take up the tongues and keep them warm; strain the gravy; thicken, put in four or five thin slices of lemon, from which the peel has been taken; boil one minute, and pour over the fricassee....
24 minute read
Fried Egg-plant.
Fried Egg-plant.
1 fine egg-plant; 2 eggs; ½ cup of milk; flour for thin batter, salt, and fat for frying. Slice, and pare each slice. Lay in salt and water one hour; dry between two towels and dip each slice in a batter made of the materials above given. Fry in hot fat to a good brown. Drain well....
16 minute read
Stripped Potatoes, Stewed.
Stripped Potatoes, Stewed.
Pare, and cut into lengthwise strips; cover with boiling water, and stew twenty minutes. Turn off nearly all the water; put in a cupful of cold milk, with salt and pepper. When this boils, stir in a spoonful of butter, rolled in flour, with a little chopped parsley. Cook two minutes, and serve....
15 minute read
Jelly Custards and Cake.
Jelly Custards and Cake.
1 quart of milk; 5 eggs; 1 cup of sugar; vanilla or other flavoring; crab-apple and currant jelly. Heat the milk; pour upon the beaten eggs and sugar. Heat and stir until it begins to thicken. When cold, flavor; fill your custard-cups nearly to the tops, and lay a slice of firm, bright jelly upon each—tart upon some, sweet upon the rest. Eat with cake....
27 minute read
Marrow-bone Soup.
Marrow-bone Soup.
4 lbs. of marrow-bones, broken to pieces, and the marrow left in (beef-bones are best, but others may be used); 1 lb. salt pork, or ham-bones; 2 onions; 2 stalks of celery; 3 tomatoes; 4 parboiled potatoes, sliced; bunch of herbs; pepper and salt; 5 quarts of water. Put on the bones in the water, and cook slowly four hours, leaving three quarts of water. Strain into a bowl; surround this with cold water, to make the fat rise; take this off, and return the soup to the fire, with the parboiled pot
39 minute read
Roast Chickens.
Roast Chickens.
Draw, wash, and stuff a pair of full-grown chickens. Truss, and lay in a dripping-pan. Dash a cup of boiling water over them, and roast one hour, or until tender and brown. Baste very often—twice, after they begin to brown, with butter. Sprinkle the giblets with salt, and set away for to-morrow. Pour the gravy, after the chickens are taken up, into a bowl, set in cold water, and take off the fat. Put into a saucepan, thicken with browned flour; season; boil once, and serve in a boat....
25 minute read
Raw Tomatoes.
Raw Tomatoes.
Pare, slice, and put into a salad-dish. Mix in a bowl a teaspoonful of sugar, half as much, each, of made mustard, pepper, and salt; add, gradually, two tablespoonfuls of salad-oil, and the yolk of an egg. Beat to a cream, and whip in, a little at a time, five tablespoonfuls of vinegar. Pour over the tomatoes, and set the salad upon ice until needed....
18 minute read
Cat-fish Soup.
Cat-fish Soup.
6 fresh-water cat-fish, in weight about half a pound each; 1 pint of milk; 4 tablespoonfuls of butter; 1 tablespoonful corn-starch, wet with cold milk; 1 onion; 1 teaspoonful essence of celery, and same of anchovy sauce; 2 tablespoonfuls chopped celery; 2 beaten eggs; 3 quarts of cold water. Cut up the fish, when you have skinned them and removed the heads. Put into a pot, with the onion and water, and boil until the fish are in rags. Strain, return to the pot, add the corn-starch, and, when thi
39 minute read
Scalloped Oysters.
Scalloped Oysters.
3 pints of oysters; 1 cup of rolled cracker; 2 tablespoonfuls of butter; pepper; salt; juice of a lemon. (Cayenne pepper is best for this purpose.) Butter a neat pudding-dish. Strain the oysters from their liquor; spread upon a cloth; take up, one by one, and put on a drop or so of lemon-juice; roll in cracker-dust, pepper, and salt, and lay in the dish. When the bottom is covered, drop bits of butter here and there, and proceed to put on another layer of crumbs and seasoned oysters. Having fill
37 minute read
Roulettes of Chicken.
Roulettes of Chicken.
Cut off the meat from the skeletons of your roast chickens. Put on the bones and stuffing in a quart of water, and stew down to one pint. Meantime, chop the chicken meat fine; mix with one-fourth as much fine crumbs, wet with yesterday’s gravy; add the gizzards, boiled and minced, and the boiled livers pounded; season to taste; bind all with beaten egg; make into balls, and dip into a batter made of three-quarters of a cup of milk, two eggs, about one scant cup of prepared flour, or just enough
43 minute read
Amber Pudding.
Amber Pudding.
6 eggs beaten light; 1 cup of sugar, creamed with ½ cup of butter; juice of a lemon, and half the grated peel; a good pinch of nutmeg; puff paste. Mix sugar, butter, eggs, together; put into a custard-kettle, set in hot water, and stir until it thickens. Stir in lemon and nutmeg, and let it get cold. Put a strip of paste around the edge of a pie-plate; print it prettily; pour in the cold mixture, and bake in a steady, not too hot oven. Eat cold....
33 minute read
Ox-tail Soup.
Ox-tail Soup.
2 ox-tails; 3 lbs. lean beef; 4 carrots; 3 onions; thyme and parsley; 8 quarts of cold water; 4 tablespoonfuls of butter for frying; pepper, salt, and browned flour. Cut the tails into short pieces, and fry to a good brown. Take them from the pan, and fry two sliced carrots and two sliced onions in the same butter. Lay the meat, cut into strips, in the bottom of a soup-pot; upon them the fried onions and carrots, upon these the ox-tails. Grate the two whole carrots, and slice the whole onion; co
57 minute read
Boiled Turnips.
Boiled Turnips.
Peel and quarter the turnips. Dip out a pint of pot-liquor from your boiling beef; strain, heat, and skim it, and while boiling hot, put in the turnips. Cook soft, but not to breaking; drain, and lay about the beef in its dish, with parsley sprigs or cresses, as an edging....
15 minute read
Horseradish Sauce.
Horseradish Sauce.
Heat and strain a cupful of the beef pot-liquor. Stir into it a tablespoonful of butter, rolled in a teaspoonful of flour. When it thickens, take from the fire and whip in the whisked white of an egg; then two tablespoonfuls of grated horseradish, and the juice of a lemon. Set in boiling water until wanted....
15 minute read
Bubble Pudding.
Bubble Pudding.
1 quart of fresh milk; 5 eggs, well beaten; 3 tablespoonfuls of corn-starch; 1 tablespoonful of sugar; nutmeg to taste; pinch of soda in the milk. Scald the milk; stir in the corn-starch; cook one minute, and pour upon the beaten eggs and sugar. Season, whip up well; pour into a round-bottomed mould, well buttered; fit on the top; set in a pot of boiling water; boil three-quarters of an hour; turn out upon a dish, and eat with wine sauce. It will almost certainly break in two on the way to table
35 minute read
Clear Soup.
Clear Soup.
Take the fat from your soup stock; dip out two quarts, or more, as you may need, warm it over the fire with an onion, simmer and skim until clear; strain; add two tablespoonfuls of sparkling gelatine soaked in a very little water; put in, also, a teaspoonful of essence of celery, the juice of a lemon, and a glass of good wine. Boil up once, take off the film from the top, and pour out....
21 minute read
Chickens and Mushrooms.
Chickens and Mushrooms.
Clean and wash a pair of fine fowls, and stuff their bodies with chopped mushrooms, in which a teaspoonful of onion has been mixed. Fill the craws with the usual dressing of seasoned crumbs with the addition of the pounded yolk of an egg. Lay the trussed chickens in a pot, and pour over them a large cupful of your soup-stock diluted with as much boiling water. Simmer until tender. Take up and keep the chickens hot. Strain the gravy; season to taste, skim off the fat; stir in a tablespoonful of f
36 minute read
Squash au Gratin.
Squash au Gratin.
Pare, quarter, and boil the squash; mash and press to get out the water; beat in a good spoonful of butter with pepper, salt, and a little cream. Pour into a bake-dish; strew with fine crumbs, and bake in a quick oven until these are slightly browned....
13 minute read
Creamed Potatoes.
Creamed Potatoes.
Put into a saucepan two tablespoonfuls of butter, a little minced parsley, salt and pepper to taste. Stir to hissing, add a small cup of milk (with a pinch of soda), and, when hot, a teaspoonful of flour. Stir until it boils; chop cold boiled potatoes, put into the cream, and serve so soon as they begin to boil....
16 minute read
Spanish Cream.
Spanish Cream.
½ box of gelatine; 1 quart of milk; yolks of 3 eggs; 1 small cup of sugar; flavor with vanilla, or other essence. Soak the gelatine one hour in the milk. Put into a farina-kettle, and stir as it warms. When hot, pour over the beaten yolks and sugar; put back into the kettle, and heat to scalding. Strain through tarlatan; flavor and pour into a wet mould. Do this on Saturday, and set in a cold place. Eat with cream, or without....
33 minute read
Vermicelli Soup.
Vermicelli Soup.
Add the remains of yesterday’s soup to what remains in your stock-pot. Dilute with a little boiling water, and heat all to a boil. Strain out the ox-tails, etc., which have done such good service. Although it is Monday, make time to put them into a pot, by and by, with the skeletons of yesterday’s chickens. Cover them with the skimmed liquor in which the corned beef was cooked on Saturday, and warm slowly to a boil, then, put back into the stock-pot for to-morrow’s soup. As to to-day’s soup, add
34 minute read
Savory Rice Pudding.
Savory Rice Pudding.
1 cup of boiled rice; ½ cup of gravy from yesterday’s chickens; the giblets, boiled and chopped; 2 eggs; 3 tablespoonfuls of milk; 1 teaspoonful of flour; pepper and salt. Beat the eggs into the rice; add gravy, milk, seasonings, giblets; lastly, the flour wet up in milk. Beat well; pour into a mould; set in a dripping-pan of hot water, and cook one hour. Turn out, and eat hot....
20 minute read
Green Bean Soup.
Green Bean Soup.
Take the fat from your soup-stock; add a quart of boiling water, and strain from the débris . Put over the fire; boil, and take off the scum; then put in a scant quart of fresh kidney or Lima beans. Boil slowly at the back of the range until the beans break to pieces. Rub through a colander; season as required; put in a teaspoonful of essence of celery, and pour upon dice of fried bread already in the tureen....
23 minute read
Beef à la Reine.
Beef à la Reine.
Have a small round of beef, or a piece weighing six or seven pounds cut from the round, bound into a compact shape by a broad strip of muslin, as wide as it is high. Make holes clear through it by passing a keen knife perpendicularly through the round—about an inch apart. Fill one-third of these with chopped fat bacon; one-third with a mixture of crumbs, onion, and herbs; the other with minced oysters. Rub the top of the round with allspice, nutmeg, salt, and pepper, working the mixture well int
46 minute read
Potato Cakes.
Potato Cakes.
Stir into a cup of mashed potatoes a tablespoonful of butter (heaping), a beaten egg, two tablespoonfuls of milk, salt, and a tablespoonful of prepared flour. Roll out, half an inch thick; cut round or square; prick with a fork, and bake to a nice brown. Eat hot....
13 minute read
Custard Bread Pudding.
Custard Bread Pudding.
2 cups fine dry crumbs; 1 quart of milk; 5 eggs, beaten light; 1 tablespoonful corn-starch; 1 teaspoonful of salt, and ½ teaspoonful of soda, dissolved in the milk; flavor to taste. Soak the crumbs in the milk, and heat in a custard-kettle to a boil. Add the corn-starch wet with cold milk, cook one minute, turn out and beat hard. When smooth and almost cold, whip in the yolks, the flavoring, lastly, the whites. Boil in a buttered mould an hour and a half. Eat hot with sweet sauce. It is excellen
36 minute read
A Cheap Soup.
A Cheap Soup.
1 lb. of lean beef, cut into strips; 2 onions; 2 turnips; ½ cup of rice; 6 tomatoes; 2 tablespoonfuls of sugar; pepper, salt; 2 teaspoonfuls essence of celery; dripping for frying; 3 quarts of water; bunch of herbs. Put dripping and sugar into a soup-pot; when they heat, add the meat and sliced onions. Stir until nicely browned. Add the water, the turnips, and herbs. Cook one hour; take off the fat; put in tomatoes and rice, and simmer two hours. Season to taste, cook ten minutes, and pour out..
25 minute read
Cannelon of Beef.
Cannelon of Beef.
Chop the remains of yesterday’s beef; mix with quarter of a pound of minced ham; season with pepper, salt grated lemon-peel, and a little onion. Moisten with yesterday’s gravy, with a little flour stirred in, and bind with a beaten egg or two. Make some pie-paste, or such as you would use for dumplings; roll into an oblong sheet; put the beef-mince in the middle, and make the pastry into a long roll, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together
30 minute read
Hominy Croquettes.
Hominy Croquettes.
2 cups of boiled, fine-grained hominy; 2 beaten eggs; 2 tablespoonfuls melted butter; salt to taste. Work the hominy smooth with the butter; beat in the eggs with a wooden spoon; salt, and make into long balls, with floured hands. Flatten at the ends, roll in flour, and fry to a golden brown in lard or dripping. Drain, and pile upon a flat dish....
18 minute read
Claret Jelly.
Claret Jelly.
1 package Coxe’s gelatine, soaked one hour in a large cup of water; 2 cups of sugar; 2 cups of claret; 1 pint of boiling water; juice of 1 lemon; a pinch of mace. Put gelatine, lemon, sugar, and mace together, and cover half an hour. Pour on the boiling water; stir until the gelatine is melted, and strain through a flannel bag. Add the wine, and strain through double flannel into a wet mould. Set in ice....
22 minute read
Egg Soup.
Egg Soup.
2 lbs. lean ham; 1 lb. lean veal, cut into dice; 1 carrot; 1 onion; 1 grated turnip; 1 boiled potato, mashed; chopped parsley; 3 quarts of water; 6 or 8 eggs. Cut up the meat, onion, and carrot, and put on with herbs and water to come to a slow boil. Keep this up for three hours and a half. The water should not lose more than one-third. Strain off the liquor; cool and skim. Put over the fire, with the grated turnip and mashed potato. Season, and simmer half an hour. Pour into the tureen, and lay
33 minute read
Larded Steak, Broiled.
Larded Steak, Broiled.
Flatten a large steak, and lard it with thin strips of fat salt pork, bringing all the ends out on one side of the steak. You can do this with a knife and your fingers, by making two holes for each lardoon, and making a loop of it under the steak; but it is better to have a larding-needle. Broil upon a greased gridiron; lay upon a hot dish; put upon it a little warmed butter, seasoned with pepper, salt, and French mustard....
23 minute read
Baked Macaroni.
Baked Macaroni.
Break half a pound of macaroni into inch lengths, and cook twenty minutes in boiling salt water. Drain; cover the bottom of a buttered dish with it; strew with grated cheese and butter-bits, pepper and salt lightly, and put in another layer of macaroni. Fill the dish in this way; strew cheese and butter on top; pour in half a cup of milk, and bake, covered, half an hour—then, brown quickly....
19 minute read
Bavarian Salad.
Bavarian Salad.
2 small onions; 2 heads of lettuce, pulled to pieces; 1 boiled beet, cold and sliced; 3 tablespoonfuls salad-oil; 2 of vinegar; yolk of 1 raw egg; 1 saltspoonful of salt, and same of made mustard. Chop the onions exceedingly small, and beat into the whipped egg the salt, mustard, the oil, last of all, the vinegar. Put the lettuce into a dish; cover with the beet-root, and pour on the dressing....
21 minute read
Lemon Cream Pie.
Lemon Cream Pie.
1 cup of sugar; 1 tablespoonful of butter; 1 egg; 1 lemon, pared carefully, even to the white rind, and the seeds removed; 1 tablespoonful corn-starch, wet in cold water; 1 cup of boiling water. Stir the corn-starch into the water, and pour over the creamed butter and sugar. When cold, add the minced lemon and grated peel, with the egg. Beat hard and bake in open shells of paste. Eat cold....
29 minute read
Turnip Soup.
Turnip Soup.
12 turnips; 4 tablespoonfuls of butter; 2 tablespoonfuls of flour; 1 quart of milk; 2 quarts of water; 1 onion; chopped parsley; salt and cayenne. Pare, slice, and put the turnips on with the onion in the water. Cook soft, pulp through a colander, and return, with the water, to the fire. Melt the butter in a saucepan, stir in the flour, and cook ten minutes, stirring all the time in one direction. Add the milk, stirring it in gradually; take from the fire. Simmer the turnip purée five minutes af
30 minute read
Oyster Patés.
Oyster Patés.
1 quart of oysters, minced fine with a sharp knife; 1 cup of rich drawn butter, based upon milk; cayenne and pepper to taste. Stir the minced oysters into the drawn butter and cook five minutes in a farina-kettle. Have ready some shapes of pastry, baked in paté -pans, then slipped out. Fill these with the mixture; set in the oven two minutes to heat, and send to table....
19 minute read
Rissoles of Sweetbreads.
Rissoles of Sweetbreads.
Boil and blanch three fine sweetbreads. Mince, and add one-third the quantity of fine crumbs. Season with pepper and salt, a little nutmeg, and two beaten eggs. Work and beat smooth; roll into long balls; flour these well. Have ready a little gravy in a saucepan, well-seasoned; add as much drawn butter. When it boils, put in the rissoles, a few at a time, and cook ten minutes. Drain off the gravy; transfer the sweetbreads carefully to a hot dish; pour the gravy upon a beaten egg; heat to thicken
27 minute read
Quince Soufflé.
Quince Soufflé.
Pare, slice, and stew the fruit soft. Sweeten well, and rub through a colander. Put into a glass dish. Make a custard of 1 pint of milk, 3 yolks, and half a cup of sugar. When cold, pour, two inches deep, upon the quince. Whip the whites of the eggs light with sugar and lemon-juice, and heap upon the custard....
26 minute read
Hot Pot.
Hot Pot.
2 lbs. of lean veal; calf’s brains from your boiled head; 1 pint of oysters; pepper—cayenne is best; a little minced onion; salt; a tablespoonful of butter; ¼ lb. of oyster crackers, buttered and split; minced parsley and lemon-peel. Cut the veal into squares, and parboil for twenty minutes. Put a layer in the bottom of a buttered bake-dish; season well; sprinkle on a little onion, and put a layer of split crackers next. The brains should be beaten up with a raw egg, and seasoned. Drop in small
45 minute read
Cauliflower à la Crême.
Cauliflower à la Crême.
Boil a fine cauliflower in plenty of hot salted water, having tied it up in a bit of mosquito-net. When done, put into a deep dish, blossom upward, and pour over it a cupful of drawn butter in which has been beaten, and then cooked, a raw egg....
14 minute read
Mashed Parsnips.
Mashed Parsnips.
Scrape, slice lengthwise, and put on to boil in hot salted water. They will take more than an hour to cook. When tender, drain and press in a colander. Mash smooth; put into a clean saucepan with a little butter, pepper and salt. Stir until very hot, then dish....
14 minute read
Cocoanut Pudding.
Cocoanut Pudding.
1 heaping cup fine crumbs; ½ cup of butter; 1 cup powdered sugar; 1 grated cocoanut; 2 cups milk; tablespoonful corn-starch wet with cold water; 5 eggs, nutmeg and rose-water to taste. Soak the crumbs in the milk, and add to the creamed butter and sugar, and the beaten yolks. Beat well; put in the corn-starch; the whisked white; at last the grated cocoanut. Beat one minute; pour into a buttered pudding dish, and bake in a moderate oven forty-five minutes. Eat cold, with sugar sifted on top....
35 minute read
Yesterday’s Soup.
Yesterday’s Soup.
Your mock-turtle soup will be even better the second day than on the first. Take off the fat; dip out enough of the stock for your family, and bring slowly to a boil. You can make a little variety in it by serving the force-meat balls the first day; the meat dice the second, or vice versa ....
16 minute read
Roast Leg of Lamb.
Roast Leg of Lamb.
Lay in the dripping-pan; pour a cup of boiling water over it, and roast steadily, twelve minutes to the pound, basting very often. Ten minutes before taking it up, dredge with flour, and baste well with butter to make a brown froth. Lay on a dish, and keep hot. Pour the gravy into a basin set in very cold water. This will send the grease to the top. Remove it all; pour the brown gravy into a saucepan; thicken with browned flour; season, boil once, and serve in a boat. Pass currant-jelly with lam
26 minute read
Potato Croquettes.
Potato Croquettes.
2 cups mashed potatoes, free from lumps; 2 beaten eggs; 1 tablespoonful melted butter; salt and pepper to taste; a little flour. Mix all well together; heat, and stir over the fire until smoking hot. Let it get cold, and make into small rolls flattened at the ends. Roll in flour and fry to a good brown. Drain off upon paper and eat hot....
18 minute read
Rice Snow.
Rice Snow.
1 quart of milk; 5 tablespoonfuls of rice flour; the whites of 4 eggs; 1 great spoonful of butter; 1 cup of powdered sugar; a pinch of cinnamon, and same of nutmeg; vanilla, or other extract; a little salt. Scald the milk, and stir in the flour wet up to a thin paste with cold milk. Cook until it begins to thicken; add sugar and spice; simmer five minutes, stirring all the while; pour out, and beat in the butter. Let it get cold; flavor, and whip, a spoonful at a time, into the whisked whites. S
35 minute read
Sago Soup.
Sago Soup.
Cut all the meat from your cold leg of lamb; crack the bone to splinters; put on, with gristly bits of meat, skin, etc., in three quarts of water, with an onion, and boil slowly, at the back of the range, down to one quart. Strain, cool, and skim. Add to what has been saved from the mock-turtle stock made on Saturday. Heat, and stir in half a cup of pearl sago, previously soaked three hours in a very little water. Season, and simmer half an hour....
24 minute read
Lamb Pudding.
Lamb Pudding.
The cold meat from yesterday’s joint; bread-crumbs; 1 tablespoonful of butter; 2 eggs; a little gravy; pepper, salt, and a pinch of nutmeg. Chop the cold lamb fine, season, and wet up with a little good gravy. Mix in one-fourth as much crumbs as you have meat; beat in the melted butter, the eggs, and pour into a buttered mould. Set in a pan of hot water, and cook, covered, in a good oven for one hour. Turn out, and pour a little gravy over it....
24 minute read
Stewed Corn.
Stewed Corn.
Green corn, even in city markets, is both indifferent and dear at this season. We do better, therefore, to fall back upon the invaluable canned vegetables that have made American housewives almost independent of changing seasons. Open a can of corn one hour before it is to be cooked. When ready for it turn into a farina-kettle; pour on just enough hot water to cover it, and cook half an hour. Then, add a little milk, a good lump of butter cut up in flour, pepper and salt to taste, and cook fifte
26 minute read
Potatoes au Naturel.
Potatoes au Naturel.
Put over the fire in cold water; bring to a boil, and, fifteen minutes thereafter, pour in a cup of cold water to arrest the boil suddenly. After the beginning of the second bubble, cook quite fast until a fork will enter the largest potato without forcing. Turn off the water, set the uncovered pot upon the fire for a minute; strip off the skins quickly, and serve....
19 minute read
Tea à la Russe.
Tea à la Russe.
Slice a fresh lemon; take off all the skin; lay the slices, with powdered sugar strewed over them, in a plate, pour out the tea, hot and strong, with plenty of sugar, and pass the lemon with it. Serve without cream. I shall never forget a surprise that was startling as well as a disappointment, that came to me one day, when, sinking under the depression of an incipient headache, brought on by miles of picture galleries, I called for a cup of hot tea in a foreign restaurant, and was served with w
51 minute read
Soup and Bouilli.
Soup and Bouilli.
6 lbs. brisket of beef, all in one neat cut, with as little bone as possible; 3 carrots; 1 small head of cauliflower cut into clusters; 4 turnips; 6 small onions; bunch of sweet herbs; 2 blades of mace; 1 tablespoonful of butter cut up in flour; dice of fried bread; pepper, salt, and French mustard. Cover the meat well with water; bring to a very slow boil, and continue this for four hours, skimming often and filling up with boiling water as that in the pot sinks. At the end of that time, put in
1 minute read
Alice’s Pudding.
Alice’s Pudding.
1 quart of milk; 5 eggs; 1 cup dry crumbs; ½ cup strawberry, or other sweet jam; ½ cup of sugar. Butter a pudding-dish; strew crumbs on the bottom; pour in the jam; cover this with the rest of the crumbs, wet with milk. Heat the quart of milk to scalding; take from the fire and pour upon the beaten yolks and sugar. Then, whip in the frothed whites. Heat this three minutes, and put upon the layer of crumbs in the dish, spoonful by spoonful, letting each soak in well before adding more. Bake in a
39 minute read
Poor Roger’s Soup.
Poor Roger’s Soup.
The bones of yesterday’s roast boiled down in 3 pints of water to 1 pint; 1 pint of stock left from yesterday’s soup; 6 parboiled potatoes sliced thin; ¼ cabbage sliced small; 1 tablespoonful of butter rolled in flour; 1 sliced and fried onion; 1 quart of hot water. Parboil the cabbage; then put it on, with the potatoes and fried onion, in the hot water; cook until the cabbage is tender, and the potatoes broken to pieces. Take the fat from the top of your stock; add the latter to the cabbage-sou
30 minute read
Beefsteak and Onions.
Beefsteak and Onions.
Flatten the steak with the broad side of a hatchet; broil over clear coals; lay upon a chafing-dish, and pour over it a little melted butter in which has been stewed a quarter of an onion sliced. Strain out the onion; pepper and salt the butter; squeeze in the juice of half a lemon. After it is poured over the steak, put a hot cover over it, and let it stand five minutes before serving. Steak thus treated has a delicious flavor....
23 minute read
Canned Succotash.
Canned Succotash.
Put on in enough boiling water to cover it. Salt slightly; stew half an hour; turn off most of the water, and put in as much cold milk. Heat to boiling; stir in a good lump of butter rolled in flour; pepper and salt; simmer ten minutes, and pour out....
14 minute read
Potatoes à la Parisienne.
Potatoes à la Parisienne.
Pare, and cut into small balls with your potato-gouge. (The scraps should be boiled and mashed.) Boil in hot salted water, until tender; drain, and drop into a saucepan containing a cupful of drawn butter seasoned with pepper and parsley. Stew three minutes....
12 minute read
Spinach.
Spinach.
Pick off the leaves, and boil in plenty of hot salted water. Drain; chop upon a board, or in a tray; put into a saucepan, with a tablespoonful of butter, a little sugar, pepper and salt, nutmeg, and a few spoonfuls of milk or cream. Stir, and heat until bubbling hot; pour out upon small squares of fried bread....
16 minute read
Baked Apple Dumplings.
Baked Apple Dumplings.
1 quart of prepared flour; 2 tablespoonfuls of lard, and 1 of butter; 1 saltspoonful of salt; 2 cups of milk. Mix into a paste, rubbing shortening and salt into the flour, then wetting with the milk. Roll out less than half an inch thick; cut into squares; lay a pared and cored apple in the centre of each; bring the corners together, and join neatly. Lay in a buttered baking-pan, the joined edges down, and bake to a nice brown. Glaze with white of egg just before you take them up. Sift powdered
37 minute read
Dieppe Soup.
Dieppe Soup.
2 lbs. of beef, cut from the shin, and sliced; 2 sliced onions; 2 carrots; 1 teaspoonful of sugar; dripping for frying; 3 stalks of celery; 5 quarts of water; ½ cup of farina, soaked two hours in a little milk. Pepper and salt. Flour, and fry the beef with the onion, sugar, pepper, and salt, to a good brown in the dripping. Put into a soup-pot, with five quarts of water, the carrots, and celery, and cook slowly four hours, at least . Strain, cool, and skim; season; add the farina, and simmer hal
28 minute read
Stewed Chickens.
Stewed Chickens.
Truss and stuff the fowls as for roasting. Cover the bottom of the pot with thin slices of salt pork or corned ham; strew a little onion, a bunch of sweet herbs, chopped, three blades of mace, a pinch of lemon-peel, a little salt and pepper, upon this. Put in the chickens; cover with weak broth—water will do, but is not so good—cover closely and stew tender. The time will depend upon the size and age of the chickens. When done, take up and keep hot. Strain and skim the gravy; thicken with browne
27 minute read
Tapioca Pudding.
Tapioca Pudding.
1 cup tapioca, soaked six hours in a little cold water; 1 quart of milk; 1 large cup of sugar; 5 eggs; grated peel of ½ lemon; a little salt. Scald the milk, and pour upon the yolks and sugar; beat the soaked tapioca into this custard; salt; whip in the frothed whites. Pour into a buttered mould; put on the top, and set in a pan of boiling water, and this into a moderate oven. Cook three-quarters of an hour, or until firm. Turn out carefully, and eat with sauce....
34 minute read
Clam Soup.
Clam Soup.
50 clams; 1 quart of milk; 1 pint of water; 2 tablespoonfuls of butter; 12 whole peppers; a few bits of cayenne-pods; 6 blades of mace; salt to taste; 1 tablespoonful of corn-starch. Cut the hard parts from the clams, and set by the soft portions. Put the hard bits into the soup-pot, with the clam-liquor, the water, and spices. Boil half an hour; strain, salt, and return to the fire, with the soft parts. When the soup begins to simmer, stir in the butter and corn-starch. Stew five minutes, and p
30 minute read
Sauce.
Sauce.
A cupful of the liquor in which your fish is cooking, strained and skimmed. Put into a saucepan; heat, and stir in a great spoonful of butter rolled in a teaspoonful of flour. When this boils, add the pounded yolks of two boiled eggs, and a tablespoonful of minced cucumber pickle. Boil once, and serve. Garnish the fish with rings of whites of eggs, and pickles, sliced....
18 minute read
Purée of Eggs.
Purée of Eggs.
8 hard-boiled eggs; 3 raw eggs; 1 cup of gravy saved from yesterday’s chickens; 1 tablespoonful of butter; chopped parsley; pepper, salt, and nutmeg; some fine crumbs; fried bread. Pound the boiled yolks, and work in butter, parsley, seasoning, and the raw eggs. Beat stiff, and rub through a colander. Mince the whites until they are like coarse snow, and stir over the fire in the hot gravy five minutes, with a tablespoonful of crumbs. Make a mound of the yolks in the middle of a stone-china dish
33 minute read
Coffee Custard Méringue.
Coffee Custard Méringue.
6 eggs—whites and yolks separated; 1 quart of milk; 1 cup of sugar; 1 cup of strong made coffee. Whip the whites to a stiff froth with a little powdered sugar. Heat the milk—with a pinch of soda in it; lay the méringue upon it in great spoonfuls, turning when the lower side is poached. Lift with a skimmer, as each spoonful is done, and lay upon a sieve to cool and drain. When all are out of the milk, pour it upon the beaten yolks and sugar. Return to the farina-kettle, and stir until it begins t
50 minute read
Excellent Stock Soup.
Excellent Stock Soup.
1 knuckle of veal, all the bones well cracked, and all the meat, except what is taken off your collops; 4 pig’s feet, cleaned and cracked; 3 lbs. of beef marrow-bones; bunch of herbs; 3 onions; 3 carrots, sliced; 6 blades of mace; 4 stalks of celery; 9 quarts of water; pepper and salt; ½ cup of rice. Put the meat, bones, and feet on in the water overnight, cooking two hours before the fire goes down, and leaving on the range in the pot (which must be scrupulously clean) all night, salting it a l
57 minute read
Veal Collops with Tomato Sauce.
Veal Collops with Tomato Sauce.
Cut three pounds of meat from your veal knuckle, and this into pieces two inches long and one wide. Flatten with the side of a hatchet; flour well, and fry in dripping, with half of a sliced onion. Put a cup of your soup-stock into a saucepan, season well, and lay in the collops. Have ready a cup of tomato sauce, rubbed smooth through a colander, and seasoned. When the collops have stewed ten minutes in the broth, add a tablespoonful of the sauce, and the same quantity, at intervals of five minu
37 minute read
Rice Croquettes à la Princesse.
Rice Croquettes à la Princesse.
2 cups boiled rice; 2 eggs; ½ cup of milk; pepper and salt; a boiled sweetbread, minced fine, or boiled fowl-giblets, or any cold meat minced, and worked to a paste with the pounded yolks of two boiled eggs, and well seasoned with butter, salt, cayenne and a pinch of lemon; lard for frying. Mix beaten eggs and milk with salt into the hot rice, and stir in a saucepan until stiff. Let it get cold; make into thin round cakes; enclose a spoonful of the meat-paste in the centre of each, and roll the
33 minute read
Lausanne Pudding.
Lausanne Pudding.
1 pint of milk; 3 eggs; 2 tablespoonfuls of corn-starch; ½ cup of sugar; 1 teaspoonful of vanilla or other essence; sweet jam or jelly. Heat the milk, and stir in the corn-starch wet up with cold milk. Stir until thick. Take from the fire, and beat in sugar and egg, with flavoring. Melt a tablespoonful of butter in a square, shallow baking-pan; pour in the pudding and bake half an hour. Take it up; spread, while hot, with the sweetmeats; roll up closely, lay upon a dish, and sift sugar over it.
38 minute read
White Broth.
White Broth.
Remove the fat from your jelly-stock. Take out enough for to-day’s use; also, two of the pig’s feet. Cut the best part of the meat from these into as neat squares as you can contrive, and lay aside. Heat the stock, with the addition of a cup of boiling water, and put, meantime, two tablespoonfuls of butter into a clean saucepan. When it heats, stir in two tablespoonfuls of flour. Stir fast, and, to keep it from browning, put in, now and then, a few spoonfuls of soup. Cook five minutes; add gradu
33 minute read
Roast Beef.
Roast Beef.
Lay in a dripping-pan, pour a cupful of boiling water over it, and cook, basting often, about ten minutes per pound. If there is much fat on it, cover these parts with a paste of flour and water, until the meat is nearly done. Ten minutes before taking it up, dredge with flour, then baste once with butter. If you like made gravy with beef, pour off the fat from the top; thicken with browned flour, season and boil once....
23 minute read
Yorkshire Pudding.
Yorkshire Pudding.
10 tablespoonfuls prepared flour; 1 cup of cold water; 2 cups of milk; 3 eggs; salt. Rub the flour smooth in the water and milk; salt, beat in the yolks, and, just before putting into the oven, whip in the beaten whites. Put two tablespoonfuls from the fat “top” of your beef gravy into a square baking-pan; pour in the batter, and put into the other oven until “set.” Baste then, every few minutes, with the hot dripping until it is of a rich brown. Cut in squares, and lay about the meat. Some much
29 minute read
Potato Pudding.
Potato Pudding.
1 lb. mashed potato, rubbed through a colander; ½ lb. butter, creamed with the sugar; 6 eggs—whites and yolks beaten separately; 1 lemon, squeezed into the hot potato; 1 teaspoonful of nutmeg, and the same of mace; 2 cups white sugar. Beat the yolks into the creamed butter and sugar; add the potato. Beat very hard, and whip in the whisked whites, with the spice. Bake in open shells of paste on Saturday. Send grated cheese around with it....
31 minute read
Macaroni Soup.
Macaroni Soup.
Heat the contents of your stock-pot to boiling, after adding a pint of hot water. Cook a few minutes; strain off as much broth as you want for to-day, and return the rest to the jar when you have scalded it well. Put in more pepper and salt, and put by for future soups. Heat and season the soup left out for to-day; add a handful of macaroni, broken short, and cooked twenty minutes in hot, salted water. Simmer five minutes....
23 minute read
Réchauffée of Beef.
Réchauffée of Beef.
Trim your cold roast neatly. Make incisions at short distances apart, and thrust strips of fat salt pork quite through it. Set in a round, deep baking-pan. Sprinkle with minced onion, and pour over it a pint of gravy—the remains of that which accompanied the roast, mixed with some from the stock-pot. Season the gravy well with pepper, salt, minced herbs, and a suspicion of French mustard. It should be cold, and the oven slow, for the first hour—never fast. Cover very tightly; open the dish at th
44 minute read
Kidney Beans—Fricasseed.
Kidney Beans—Fricasseed.
Soak all night. Next day, put on in cold water, at the back of the range, and cook tender. When you turn your beef, after an hour’s cooking, dip out half a cupful of the gravy. Cool and skim it; add a little minced parsley and onion, and, when your beans are soft, pour off nearly all the water, and add this gravy. There should be just enough to keep them from getting dry. Simmer ten minutes, and dish without draining....
22 minute read
Grapes, Boiled Chestnuts, Apples.
Grapes, Boiled Chestnuts, Apples.
Arrange the grapes in a fruit-dish, ornamented with leaves. Put on the chestnuts in warm (not hot) water, slightly salted. Bring to a boil, and cook fast fifteen minutes. Drain in a colander; stir a spoonful of butter into the chestnuts, tossing in the colander until dry. Serve in a deep dish, lined with a napkin. Polish the apples, and lay a fruit-knife at each place....
28 minute read
Beef-olives Soup.
Beef-olives Soup.
Chop a few slices of the twice-served cold beef very fine; mix with one-third as much cold mashed potato, wet with gravy; season well; bind with a beaten egg, and stir in a greased saucepan until quite stiff. Let it get cold; make into small olive-shaped balls; flour, and lay aside. Strain off the liquid from your stock-pot; bring to a boil, adding hot water or seasoning, as the case may require; boil, and skim for five minutes, and drop in the beef-olives carefully. Simmer one minute—fast boili
31 minute read
Mutton Stew, with Dumplings.
Mutton Stew, with Dumplings.
3 lbs. of lean mutton, cut into short strips; ½ lb. of salt pork, chopped; ½ onion, minced; chopped parsley and thyme; 1 cup of milk; 1 tablespoonful of flour wet up with the milk; pepper and salt. Put on the mutton in enough cold water to cover it, and cook very slowly one hour. Then add the pork, onion, pepper, and herbs, and stew an hour longer. Make out a little paste, in the proportion used for the apple dumplings on Wednesday, Third Week in October; cut into strips, and drop into the stew.
36 minute read
Omelette Méringue.
Omelette Méringue.
8 eggs; juice of a lemon, and half the grated peel; 4 tablespoonfuls of powdered sugar; a little sweet jam or jelly; a pinch of salt; butter. Beat eight yolks and four whites light; add salt, lemon-juice, and a tablespoonful of powdered sugar. Put a tablespoonful of butter in a frying-pan, and when it heats, run it all over the bottom. Pour in the omelette, shaking and loosening from the sides with a spatula. So soon as it is done at the edges sufficiently to be folded, lay a great spoonful of j
47 minute read
Barley Cream Soup.
Barley Cream Soup.
3 lbs. lean veal; 1 onion; ½ lb. pearl barley; 4 quarts of water; salt, pepper, and a cup of milk. Cut the veal and onion very small; put on with the barley. Boil slowly until reduced to two quarts. Strain, rubbing the barley through a sieve. Season with pepper and salt; simmer three minutes. It should be white and thick as cream, when you have added the cup of boiling milk, after which it must not boil....
22 minute read
Boiled Ham.
Boiled Ham.
Soak a ham four or five hours. Scrub it well, and put on to boil in plenty of cold water. Cook eighteen or twenty minutes to the pound. When done, leave in the water one hour in the open air, or where it will cool rapidly. Take off the skin carefully; rub all over with flour; sift fine crumbs over the top and sides, and set ten minutes in a quick oven. Wind frilled paper about the shank, and where the paper joins the body of the ham, twine a wreath of parsley....
26 minute read
Chopped Cabbage.
Chopped Cabbage.
Cut off stalks and green leaves, and quarter a cabbage. Boil fifteen minutes in hot salted water; pour this off, and cover the cabbage with pot-liquor, taken from the ham-kettle, and the fat skimmed off. Cook tender; drain, pressing hard; chop, and again drain; season with pepper, salt, and a little vinegar, and dish very hot....
15 minute read
Drunken Dominie.
Drunken Dominie.
1 long or square stale sponge-cake; ¼ lb. of citron; 1 glass of brandy; 1 cup of sherry wine; 1 pint of milk; 3 eggs; ½ cup of sugar. Cut the citron into strips, and stick in regular rows in the top of the cake. Six hours before you will want to use it, pour over it, a little at a time, the liquor. It should absorb it all, and hold it with Dutch perseverance. Heat the milk; pour upon the beaten yolks and sugar. Stir and cook until it thickens. When cold, pour around the cake, as it lies upon a l
46 minute read
A Western Soup.
A Western Soup.
1 sheep’s head, cleaned, with the skin on; 4 cleaned pig’s feet; 2 onions; 2 carrots; 2 turnips; bunch of sweet herbs; 6 quarts of water; 12 whole peppers; salt to taste. Put the head and feet into the soup-pot, and pour over them the water. When they have boiled slowly two hours, and been often skimmed, put in the sliced vegetables and herbs, and cook three hours longer, replenishing with boiling water as the liquid sinks. There should be five quarts of soup. Strain; lay aside the sheep’s tongu
45 minute read
Polenta.
Polenta.
1 pint of boiling water; 1 cup of coarse yellow meal, or enough for thick mush; a little salt. Put the water over the fire; add the salted meal, and stir constantly until it has cooked twenty minutes, and bubbles up in the middle. Turn upon a flat dish, and, when cold and stiff, cut into squares; dip these into flour, and fry to a yellow-brown. Drain off the fat. This is a favorite dish with the Italian peasantry, who generally, however, eat it without frying....
24 minute read
Stewed Salsify.
Stewed Salsify.
Scrape; clean, without cutting the roots; drop into cold water as you clean them. Put on in boiling water, a little salt; when tender, take out a cupful of the water, thicken with two tablespoonfuls of butter rolled thickly in flour; boil up and pepper. Dish the salsify, pour the sauce over it, and cover over hot water five minutes, to let it soak in....
18 minute read
Apricot Trifle.
Apricot Trifle.
1 can of California apricots; 1 quart of milk; 4 eggs; 1 cup of sugar; ½ package of Cooper’s gelatine; 2 tablespoonfuls—even ones—of corn-starch, wet up with milk. Sweeten the apricots with half the sugar, and set aside in a bowl. Heat the milk; stir in the corn-starch; pour over the beaten eggs and sugar. Cook until it begins to thicken, and pour hot upon the gelatine, which should have been soaked in a little cold water, and then dissolved in a very little hot milk. Beat all up well, and let t
54 minute read
Peas Porridge.
Peas Porridge.
Soak a quart of split peas overnight. Next morning put them on to boil in enough cold water to cover them well. When this has fairly begun to boil, pour it off, and add stock from your store in the stock-jar. Cook slowly, taking care it does not burn, until the peas are very soft. Rub through a colander and serve. Save a pint as a foundation for to-morrow’s soup—more than a pint, if you can. Never forget that soup makes soup....
23 minute read
Fried Pickerel.
Fried Pickerel.
Clean and wash the fish. Wipe carefully inside and out. Dredge with flour all over the outside, and fry to a nice brown— never to a crisp—in lard or dripping. Drain off the fat; lay upon a hot dish—the head of one fish to the tail of the other—and garnish with curled parsley and quartered lemon....
16 minute read
Chicken Croquettes.
Chicken Croquettes.
Chop the meat from your roast chickens, and mix with one-third as much mashed potato. Season; moisten wel l with a gravy made by boiling down the bones and stuffing in water, then straining and seasoning it. Beat into the mixture one or two whipped eggs; heat and stir over the fire until quite stiff. Turn out and cool; then roll into croquettes, dip in egg and pounded cracker, and fry to a golden brown....
21 minute read
Apple Fritters.
Apple Fritters.
About 10 fine apples, pared, cored, and sliced half an inch thick; juice of 1 lemon; sugar, cinnamon and nutmeg; 3 cups of prepared flour; nearly 4 cups of milk; 5 eggs; a little salt. Spread the slices of apple upon a dish, and sprinkle with lemon-juice and sugar. Beat the yolks light; add milk, then the whisked whites and salted flour by turns. Dip the slices of apple into the batter, turning over and over until thoroughly coated, and fry in hot lard, a few at a time. Drain upon a hot sieve, a
39 minute read
Tomato and Pea Soup.
Tomato and Pea Soup.
Empty a can of tomatoes. Put them over the fire with three pints of stock and stew one hour. Strain, rubbing the pulp through the colander; add what was left yesterday of the pea porridge; season to taste, simmer fifteen minutes, and pour upon dice of fried bread into the tureen....
15 minute read
Calf’s Liver and Bacon.
Calf’s Liver and Bacon.
Wash a fresh liver well, and, when quite ready to cook it, cut into long, narrow slices. Dip each in flour highly seasoned with pepper and salt. Melt a tablespoonful of good dripping in a saucepan; lay in the liver, the slices fitting neatly to one another; strew with sliced onion, and cover entirely with very thin slices of fat salt pork, or bacon. Fit a close top on the saucepan; cook very slowly, never allowing it to bubble, for one hour. The liver should be steamed, not stewed, much less fri
36 minute read
Parsnip Fritters.
Parsnip Fritters.
Scrape, and boil in hot salted water until tender. Mash them very smooth, picking out all the fibres. Add to four large parsnips one beaten egg, a teaspoonful of prepared flour, with pepper and salt, and a teaspoonful of milk. Make into cakes; flour, and fry in dripping. Drain well....
14 minute read
Bread-and-Raisin Pudding.
Bread-and-Raisin Pudding.
1 quart of milk; loaf of stale baker’s bread, the crust all pared off, and cut into slices half an inch thick; butter to spread the bread; 4 eggs; ½ cup of sugar; ½ lb. of raisins, seeded and cut into thirds. Make a raw custard of eggs, sugar, and milk. Fit slices of buttered bread into the bottom of a buttered bake-dish. Pour on custard, and strew with raisins. Lay in more buttered slices, and so on, until the dish is full. The last layer should be well-soaked bread. Cover closely; set in a bak
44 minute read
Baked Soup.
Baked Soup.
3 lbs. of beef; 2 lbs. of veal; ½ lb. of lean ham; 1 onion; 2 carrots; 2 tablespoonfuls of farina; 1 can of corn, drained and chopped; 2 stalks of celery; pepper and salt; 6 quarts of water. Cut the meat into long strips, the vegetables into dice, and pack, in alternate layers, in a broad, low jar, that will go into the oven. Strew the layers with farina and corn, fill up with the water; cover the jar closely, putting a paste of flour and water over the top or about the edges, to exclude the air
50 minute read
Fillet of Veal.
Fillet of Veal.
Take out the bone of the joint (you can add it on Saturday to your baked soup); make a deep incision between the meat and the “flap,” which your butcher will skewer around the fillet. Fill this and the hole left by taking out the bone with a force-meat of crumbs, chopped salt pork, chopped thyme and parsley, grated lemon-peel, pepper, salt, and the juice of a lemon. Bind the fillet into shape with tapes; cover the top with a paste of flour and water, and bake twelve minutes to the pound, putting
39 minute read
Cannelon of Potatoes.
Cannelon of Potatoes.
Mash the potatoes thoroughly; beat light with butter, milk, and two raw eggs. Heat in a greased frying pan, stirring constantly, until stiff enough to handle. Make into a long roll; brush over with beaten eggs, and sift crumbs over it. Lay in a buttered baking-pan, and brown nicely in a quick oven. Dish, and pour over it a cup of good drawn butter....
18 minute read
French Beans à la Crême.
French Beans à la Crême.
Open a can of string-beans; clip them into short pieces, and cook twenty minutes in hot salted water. Drain. Have ready, in a saucepan, two tablespoonfuls of cream, and as much butter, heated together; pour upon a beaten egg; return to the saucepan; season with pepper and salt; stir in a tablespoonful of hot vinegar; take from the fire; dish the beans, and pour the sauce over them....
20 minute read
Neapolitainoes.
Neapolitainoes.
Make enough puff-paste for a pie; roll out into a sheet half an inch thick, and cut into strips three inches long and half as wide. Bake in a quick oven. When cold, spread half of them with sweet jam or jelly, and stick the others over them in pairs—the jelly being, of course, in the middle. Ice with a frosting made of the whites of two eggs, whipped stiff with half a pound of sugar. Make these on Saturday. Pass with them strong, hot coffee, with a great spoonful of whipped cream on the surface
37 minute read
Veal and Oyster Pie.
Veal and Oyster Pie.
Cut the best parts of your cold roast fillet into thin dominoes. Put a layer in the bottom of a pudding-dish; sprinkle with the dressing, chopped fine, or with minced ham; cover with oysters; strew these with pepper, salt, butter-bits, a pinch of grated lemon-peel, and squeeze a few drops of lemon-juice over them. More veal, etc., and, when the dish is full, pour in yesterday’s gravy, skimmed, and mixed with as much oyster-liquor. Cover with a good paste, and bake one hour. Wash over with white
31 minute read
Boiled Potatoes.
Boiled Potatoes.
Put on in cold water and bring to a boil. At the end of twenty minutes throw in a cup of cold water to arrest the boil. Heat up again quickly, and when a fork will pierce the large potatoes easily, pour off the water. Put in a little salt, and set the uncovered pot upon the range for one minute. Take each potato in a towel, and hold in your hand while you strip off the peel. The fashion of sticking a fork through them, in order to pare them, breaks and cools them....
27 minute read
Dressing.
Dressing.
2 beaten eggs; 2 teaspoonfuls of sugar; 6 tablespoonfuls of vinegar; ½ teaspoonful of made mustard and same of pepper and salt; ½ teaspoonful of celery essence; 1 tablespoonful of butter. Mix well, stir over the fire until scalding hot. When cold, add to the cabbage. Toss and stir, and set in a cold place until wanted....
15 minute read
Strong Broth.
Strong Broth.
Heat the contents of your stock-pot, adding a quart or more of boiling water. Let all simmer together one hour. Strain and press out the nourishment from the meat. Cool; skim, add seasoning, and half a cup of soaked rice. Cook gently until this is soft. N. B.—Whenever the stock-pot is empty, scald it with soda and water, and set in the sun....
18 minute read
Omelette, with Tomatoes.
Omelette, with Tomatoes.
Beat seven eggs just enough to break up the yolks. Put a piece of butter as large as an egg in the frying-pan, and, when it heats, pour in the eggs. Loosen from the sides and bottom of the pan, from the first, by shaking the pan, and using your cake-turner. When “set” in the middle, cover one half with hot stewed tomatoes; fold over the other half so as to enclose it, and invert the pan upon a hot dish....
23 minute read
Lemon Puffs.
Lemon Puffs.
1 cup of prepared flour; ½ cup of powdered sugar; 1 tablespoonful of butter; 3 beaten eggs; juice and grated peel of half a lemon; 3 tablespoonfuls of milk, with a tiny pinch of soda. Rub butter and sugar together; beat in the yolks, the milk, whites, flour; at last, and quickly, the lemon. Bake in buttered corn-bread pans, or in paté-pans. The oven should be quick. Turn out, and eat hot with sauce....
30 minute read
Beef Tea, with Noodles.
Beef Tea, with Noodles.
3 lbs. of lean beef; 2 onions; 2 turnips; 2 carrots; 2 cloves; 2 quarts and 1 pint of water; a good handful of noodles (made according to receipt given on Wednesday, First Week in August). Mince the vegetables. Put on in the water, and boil down to two quarts. Drain off, and pour upon the beef, minced very fine. Simmer one hour; strain, season, and put in the noodles. Cook gently twenty minutes....
22 minute read
Smothered Chickens.
Smothered Chickens.
Split a pair of tender chickens down the back, as for broiling. Lay in a dripping-pan; pour over them a cup of boiling water, in which has been dissolved a great spoonful of butter. Invert another pan over this one, to keep in the steam, and cook, basting often, until the chickens are russet-colored all over, and very tender. Baste twice with butter at the last. Dish the chickens; thicken, season, and boil up; then pour part over the chickens, the rest into a boat....
23 minute read
Salsify Sauté.
Salsify Sauté.
Scrape and cut the salsify-roots into pieces two inches long; cook tender in boiling water, slightly salt. Shake and drain in a colander, to get rid of all the water. Have in a frying- or saucepan two or three spoonfuls of butter, with a little pepper. When hot, put in the salsify. Heat and toss five minutes, but do not let it brown. Serve very hot. It is exceedingly nice....
19 minute read
Macaroni au Gratin.
Macaroni au Gratin.
Break half a pound of macaroni into inch lengths. Make a weak broth by diluting the remains of yesterday’s soup with hot water, and straining it. When it boils, season well, and put in the macaroni. Cook until tender, but not broken. Drain off the liquor; put the hot macaroni upon a stone-china dish; stir a good piece of butter through it; sift over it a mixture of grated cheese and fine bread-crumbs. Set upon the upper grating of the oven to brown....
23 minute read
English Tapioca Pudding.
English Tapioca Pudding.
1 cup of tapioca, soaked two hours in a pint of the milk; 3 pints of milk; 5 eggs; 2 tablespoonfuls of butter; 1 cup of sugar; ½ lb. raisins, seeded, and cut in half; grated peel of half a lemon. Put the soaked tapioca in a farina-kettle, and surround with lukewarm water. Bring to a boil, and, when soft all through, add the creamed butter and sugar; then the eggs; next, the tapioca; finally, the fruit. Bake one hour in a buttered dish. Eat hot, with sauce....
33 minute read
Mutton Soup.
Mutton Soup.
3 lbs. scrag of mutton—bones cracked and meat chopped; 2 turnips; 2 onions; chopped parsley; pepper and salt; 3 quarts of water; ½ cup of barley, soaked two hours in a little water. Put on meat and vegetables with the bones in the water, and simmer three hours and a half. There should be two quarts of soup. Strain, cool, and season; add the barley, and cook gently until this is soft....
20 minute read
Roast Rabbits.
Roast Rabbits.
Skin, clean with great care, and wash a pair of fat rabbits—or hares—stuff with a force-meat of crumbs and chopped fat salt pork, seasoned with onion, thyme, pepper and salt. Sew up with fine thread; bind the legs to the body in a kneeling posture, and lay in the dripping-pan. Pour over them a cupful of boiling water, and cover as you did the chickens yesterday. Baste with butter twice, with their own gravy twice, and twice, at last, with butter. Just before you take them up, dredge with flour a
32 minute read
Cheese Custards.
Cheese Custards.
6 tablespoonfuls of finely grated cheese; 2 tablespoonfuls of butter; 4 eggs; 1 cup of milk, with a teaspoonful of corn-starch stirred in it; salt and pepper; soda. Beat the eggs very light, and pour upon them the milk heated (with a pinch of soda) and thickened with the corn-starch. While still warm, add pepper, salt, butter, and cheese. Beat up well and pour into greased custard-cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, pass
29 minute read
Lima Beans.
Lima Beans.
Soak the dried beans overnight, changing the water twice. In the morning put on to cook in cold water, with a clean piece of streaked fat pork or bacon, an inch or so square. When the beans are soft, drain; take out the pork and dish; seasoning with butter, pepper and salt....
15 minute read
Cocoa Pudding.
Cocoa Pudding.
1 cup of fine crumbs; 1 quart of milk; 4 eggs; 2 tablespoonfuls of butter; 1 scant cup of sugar; 2 tablespoonfuls of grated cocoa, or of cocoatina; 1 teaspoonful of Colgate’s vanilla. Soak the bread in the milk; put over the fire in a farina-kettle, and stir to a boil. When thick and smooth, stir in the butter, the sugar, and the cocoa. Take from the fire, pour out; beat two minutes and whip in the beaten yolks, then the whites, which should have been beaten stiff. Put into a buttered mould, set
41 minute read
Milk Soup.
Milk Soup.
1 quart of milk and the same of water; 2 onions; 2 turnips; 2 stalks of celery; 1 teaspoonful of sugar—a pinch of soda in the milk; 2 tablespoonfuls of corn-starch wet up in cold water; pepper and salt; dice of fried bread; two tablespoonfuls of butter. Boil chopped onions, turnips and celery in the water until soft enough to be pulped through the colander. Do this, season, add the water in which they were cooked, the milk, and when the soup boils, the corn-starch. At last, stir in the butter a
30 minute read
Ragoût of Duck.
Ragoût of Duck.
Clean and wash a duck; put into the dripping-pan, with a large cupful of boiling water, and roast, basting often, half an hour. Meanwhile, boil the giblets in a pint of water. Take up the duck and joint as for fricassee. Put into a saucepan with the gravy from the dripping-pan and the water in which the giblets were boiled; add an onion stuck with cloves; a little salt and pepper. Cover and stew gently an hour and a half. Take up the duck and keep hot upon a chafing-dish. Strain the gravy; stir
34 minute read
Sponge Gingerbread and Chocolate.
Sponge Gingerbread and Chocolate.
5 cups of flour; 1 heaping tablespoonful of butter; 1 cup of molasses; 1 cup of sugar; 1 cup of sour milk; 2 tablespoonfuls of saleratus, dissolved in hot water; 2 teaspoonfuls of ginger; 1 teaspoonful of cinnamon. Mix molasses, sugar, butter, and spice together. Warm slightly, and beat five minutes. Add milk, saleratus, lastly the flour. Beat hard five minutes, and bake in a broad, shallow pan; or in small tins. Eat warm with a cup of good chocolate, made by stirring six tablespoonfuls of choco
39 minute read
Family Soup.
Family Soup.
4 lbs. of lean beef; 2 lbs. of cracked bones, of any kind; 4 turnips; 3 carrots; 2 onions; 4 stalks of celery; 7 quarts of water; pepper and salt. Cut the meat into strips, and fry with a sliced onion, in dripping, until brown, but not dry. Slice the carrots, turnips, and onion; chop the celery, and put these with meat, fried onion, bones, and gravy from the frying-pan, into the soup-pot. Add the water, and cook slowly four hours after the boil begins. Pour off the liquor—there should be at leas
41 minute read
Killarney Stew.
Killarney Stew.
3 lbs. of lean mutton—that from the scrag is best, and you can use the bones for your soup; 8 sliced potatoes; 1 sliced onion; salt, pepper, and chopped parsley. Put on the mutton, cut into small pieces, with the sliced onion, and enough cold water to cover it, and stew very slowly two hours, or until tender. Strain the gravy into a bowl, and set in cold water to throw up the fat. Put a layer of potatoes, sliced thin, in the bottom of a saucepan; cover with meat, peppered and salted; sprinkle wi
39 minute read
Baked Tomatoes.
Baked Tomatoes.
Drain the superfluous juice from a can of tomatoes into your boiling soup. Lay the tomatoes in a buttered pie-dish; season with pepper, salt, butter and sugar; strew bread-crumbs over the top; add a little gravy saved from yesterday’s ragoût; cover, and bake half an hour; then brown....
13 minute read
Stewed Carrots.
Stewed Carrots.
Scrape, and boil whole forty-five minutes. Drain, and cut into round slices a quarter of an inch thick. Put on in a cupful of weak broth—a little of your soup will do—and cook gently half an hour. Then add three or four tablespoonfuls of milk, a lump of butter rolled in flour, with seasoning to taste. Boil up and dish....
17 minute read
Boiled Pudding.
Boiled Pudding.
3 cupfuls of flour; 2 cupfuls of sour milk; 1 teaspoonful of soda dissolved in hot water; ½ cupful powdered suet; a little salt. Stir the milk gradually into the flour until a smooth batter is the result. Put in suet and salt; lastly, beat in the soda-water thoroughly and quickly. Pour into a buttered mould and boil one hour and a half. Turn out and eat hot with sauce....
30 minute read
Tapioca Soup.
Tapioca Soup.
Take the fat from the top of your stock-pot, dip out as much as you need for to-day; add a large cupful of boiling water and strain into the soup-kettle. Bring to a boil, skim, and put in half a cup of grained tapioca, which has been soaked for two hours in a little water. Simmer until clear....
16 minute read
Roast Saddle of Mutton.
Roast Saddle of Mutton.
Lay in the dripping-pan, pour a large cup of boiling water over it, and roast twelve minutes to the pound, basting often. As it begins to brown, cover with white paper, lifting this when you baste the meat. Ten minutes before serving, take off the paper, dredge the mutton with flour; baste with butter, and brown. Skim the fat from the gravy; thicken with browned flour, season, and boil once, then serve in a boat. Pass currant jelly with the mutton....
23 minute read
Salsify Fritters.
Salsify Fritters.
1 bunch of salsify; 2 beaten eggs; ½ cup of milk; flour for thin batter; salt. Wash, scrape, and grate the salsify into the batter, made of the ingredients given above. It should be as thick when the salsify is in, as pound-cake batter. Drop by the spoonful into hot fat. Fry quickly, drain in a hot colander, and serve dry and hot....
18 minute read
Kidney Beans à l’Anglaise.
Kidney Beans à l’Anglaise.
Soak dried white beans all night in cold water. Exchange in the morning for tepid, and finally put on to boil in cold. Heat and cook slowly, and when, after two hours, the skin begins to crack, strain off the water, adding it to your soup-stock if you like, after salting it sufficiently to warrant its keeping. Put a folded towel upon the beans left in the saucepan, and set at the side of the range, where they will keep hot, without scorching, for half an hour. Sprinkle with salt and pepper; stir
30 minute read
Almond Blanc-Mange.
Almond Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine, soaked one hour in a little cold water; 3 oz. of almonds, blanched, dried, and pounded in a mortar, with a little rose-water to prevent oiling; ¾ cup of sugar; extract bitter almonds. Heat the milk to scalding; add the gelatine, the pounded almonds, and, when you have stirred these over the fire ten minutes, the sugar. Strain through thin muslin, wringing and squeezing to get out the flavor of the almonds. Flavor, and set in a wet mould to form. Do t
29 minute read
Irish Broth.
Irish Broth.
Strain off as much soup from the stock-pot as you need for to-day. Heat and skim; stir in a large cupful of mashed potato, rubbed through a colander; season to taste; simmer ten minutes, and add a great spoonful of butter rolled in flour. Boil up fairly, and serve....
14 minute read
Cotelettes à la Reine.
Cotelettes à la Reine.
Cut thick slices of the most nearly underdone portions of your roast mutton. Divide into neat squares about three inches across; dip each in thick drawn butter, in which the yolks of two eggs have been cooked. Lay the cutlets to cool upon a broad dish. When the creamy coating is cold and firm, roll each in pounded cracker, and fry—a few at a time—in hot lard or dripping. As each is lightly browned, take up with a skimmer, and drain off the fat. Arrange in a dish, overlapping one another....
25 minute read
Stewed Potatoes.
Stewed Potatoes.
Pare; cut into dice; throw into cold water, and leave there half an hour. Put on to cook in boiling salted water; stew twenty minutes. Drain off most of the water, and fill up with cold milk. When this boils, stir in a lump of butter rolled in flour, with chopped parsley. Cook gently five minutes longer....
16 minute read
Savory Bread Pudding.
Savory Bread Pudding.
Soak two cups of bread-crumbs in a cupful of yesterday’s gravy, diluted with a little of your soup-stock. Add a cup of boiling milk, in which a pinch of soda has been stirred; beat to a smooth batter; add half a cupful of minced cold meat, three eggs, pepper, and salt. Pour into a buttered bake-dish, after beating all up light, and bake in a quick oven. Serve in the dish, and pass a little good gravy, or drawn butter, with it....
23 minute read
Stewed Apples, Cream, and Cake.
Stewed Apples, Cream, and Cake.
Pare and core juicy pippins. Put a cupful of water, and one of sugar, into a bake-dish. Lay in the pippins; cover, and cook slowly until clear and tender. They should be turned once while cooking. Set away, still covered, in the bake-dish, to cool, on Saturday. On Monday, put them into a glass dish, and send cream and cake to table with them....
28 minute read
Mutton and Oyster Soup.
Mutton and Oyster Soup.
Crack the bone of your cold mutton, and chop the refuse bits left from the roast. Put on in two quarts of water, and boil down to one. Strain, cool, skim, and add to it a quart of stock. If no liquor is left in the stock-pot for this purpose, add two quarts of water to the meat, bones, etc., in the bottom, and boil down to one; then strain. Heat the two quarts of broth to boiling; add two dozen oysters, with their liquor; season with pepper, salt, and a little mace. Boil one minute. Stir in a gr
32 minute read
Beefsteak au Maître d’Hôtel.
Beefsteak au Maître d’Hôtel.
Treat as directed on Tuesday of First Week in November; but, when laid upon the hot dish, put over it, and on both sides, two or three tablespoonfuls of butter, in which have been mixed pepper, salt, a little French mustard, and the juice of half a lemon, with a teaspoonful of very finely minced parsley....
16 minute read
Orange Pudding.
Orange Pudding.
2 cups of milk; 4 tablespoonfuls of sugar; 1 heaping cup of prepared flour; yolks of 4 eggs, and whites of two; pulp of 2 oranges, chopped very fine; grated peel of ½ an orange; 1 tablespoonful of melted butter. Cream butter and sugar, and whip in the yolks, then the yellow pulp and the grated peel of the oranges. Beat three minutes; add the milk, then flour and whites, alternately. Pour into a buttered mould, and boil one hour. Eat hot, with jelly sauce....
33 minute read
Barley Cream Soup.
Barley Cream Soup.
2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of water; salt and pepper; chopped parsley. Put the meat, cut into strips, into a pot with the water and barley, and cook slowly four hours. Pick out the meat, having strained off the liquor into a bowl; then rub the barley through a soup-sieve. Season with pepper, salt, and parsley; boil up once, and serve. It should be of a creamy consistency....
21 minute read
Roast Chine of Pork.
Roast Chine of Pork.
Boil half an hour in hot salted water. Take out and lay upon a dish to cool somewhat. (Put the pot liquor into the stock-pot.) Rub the warm chine all over with a little pepper and powdered sage; then, with beaten egg; strew with bread-crumbs, and set in a good oven until tender. Should it brown too fast, cover it. Pass apple sauce with it....
19 minute read
Peas Pudding.
Peas Pudding.
4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and salt; 1 small onion. Soak the peas all night. In the morning put them and the onion into a farina-kettle with just enough water to cover them. Boil two hours, or until soft. Drain, and pulp through a colander. Beat in butter, pepper, salt, and eggs, and boil in a buttered mould or floured cloth one hour. Turn out, and cut in slices on the table....
22 minute read
Apple Pudding.
Apple Pudding.
2 cupfuls of fine crumbs; 2 cupfuls of chopped apples; 1 cupful of sugar; 1 teaspoonful mixed cinnamon and mace; half as much grated lemon-peel; juice of a lemon; 1 tablespoonful of brandy; ¼ lb. raisins, seeded and chopped; 4 eggs; 1 cup of milk; pinch of soda in the milk. Scald the milk; pour upon the crumbs, and beat light. Add beaten yolks, sugar, fruit, and spice—at last, the whites. Bake in a buttered dish, covered, half an hour; then uncover and drain. Eat hot with sweet sauce. It is very
34 minute read
Game Soup.
Game Soup.
2 grouse or partridges, or, if you have neither, use a pair of rabbits; ½ lb. of lean ham; 2 medium-sized onions; 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of white celery cut into inch lengths; 3 quarts of water. Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out th
36 minute read
Fricassee of Grouse.
Fricassee of Grouse.
Make a cup of drawn butter by heating a cup of strained broth from your boiling soup in a saucepan; stirring into it two tablespoonfuls of butter cut up in a teaspoonful of flour; season well, and put in the pieces of grouse, or rabbit. Simmer until very hot; take out the meat and arrange upon buttered toast in a dish. Add to the gravy a couple of beaten yolks; heat one minute, and pour over the birds....
22 minute read
Potatoes with Vermicelli.
Potatoes with Vermicelli.
Mash and whip the potatoes light with butter and milk. Season with salt, and mound smoothly within a stone-china dish, or a bake-dish that has a silver stand for the table. Wash over with white of egg, and strew with vermicelli that has been broken small, boiled a few minutes in hot water, then spread out to drain upon a sieve. Brown in a quick oven....
18 minute read
Buttered Parsnips.
Buttered Parsnips.
Boil tender, and scrape. Slice a quarter of an inch thick, lengthwise. Put into a saucepan with a great spoonful of melted butter, pepper and salt, and a little chopped parsley. Shake over the fire until it boils. Lay the parsnips upon a dish, and pour the sauce over them....
14 minute read
Quaking Custard.
Quaking Custard.
3 cups of milk; yolks of 3 eggs, using the whites for the méringue ; ½ package Cooper’s gelatine; 6 tablespoonfuls of sugar; juice of 1 lemon for méringue ; flavoring extract for custard. Soak the gelatine two hours in a cup of the milk. Heat the rest of the milk; add that in which the gelatine is, and stir over the fire until the gelatine is melted. Take from the fire and pour upon the beaten yolks and sugar. Heat slowly, and stir until it thickens well. Cool, stirring every quarter of an hour.
48 minute read
Turnip Soup.
Turnip Soup.
12 turnips; 3 tablespoonfuls of butter; 1 onion; 2 stalks of celery; bunch of herbs; 2 cups of milk; pepper and salt; 2 quarts of water; 1 tablespoonful—even—of flour. Pare and lay the turnips in cold water half an hour. Slice into the soup-pot, with the onion and celery; also the chopped herbs. Pour on two quarts of cold water, and boil until the vegetables are broken to pieces. Rub, with their liquor, through a sieve. Season, and return to the fire. When it boils, stir in the butter cut up in
29 minute read
Boiled Cod.
Boiled Cod.
Sew the fish up in a piece of mosquito-netting. Put on in plenty of boiling water, a little salt, allowing about twelve minutes per pound. Unwrap; lay upon a hot dish, and pour over it—serving some in a boat—a cupful of drawn butter made from the fish pot-liquor, and containing, besides butter and flour, the pounded yolks of two boiled eggs, and a tablespoonful of chopped green pickle....
19 minute read
Fricasseed Eggs.
Fricasseed Eggs.
7 or 8 hard-boiled eggs, laid in cold water so soon as they are done; a cup of gravy left from yesterday’s soup; a little cold chopped meat; melted butter, pepper, salt, and French mustard; three tablespoonfuls of cream. Cut the cold eggs, crosswise; take out the yolks; slice a bit from the bottom of each white “cup” thus made, and stand them closely together in a flat dish. Rub the yolks to a paste with the butter; mix with the chopped meat and seasoning, and make into round balls, with which f
36 minute read
Canned Succotash.
Canned Succotash.
Turn out a can of succotash into a saucepan; barely cover with hot water, and cook half an hour. Pour off the water; put on, instead, a cup of cold milk. Bring to a boil; pepper, salt, and put in a lump of butter, rolled in flour. Simmer five minutes....
14 minute read
Chocolate Tartlets.
Chocolate Tartlets.
4 eggs; ½ cake Baker’s chocolate, grated; 1 tablespoonful corn-starch, dissolved in milk; 3 tablespoonfuls of milk; 4 tablespoonfuls of white sugar; 2 tablespoonfuls of vanilla; ½ teaspoonful cinnamon, and a little salt; 1 heaping teaspoonful of melted butter. Rub the chocolate smooth in the milk; heat over the fire, and add the corn-starch wet in more milk. Stir until thickened, and pour out. When cold, beat in the yolks and sugar, with the flavoring. Bake in open shells lining paté-pans. Cover
40 minute read
Winter Pea Soup.
Winter Pea Soup.
3 lbs. of beef, cut into strips; 1 lb. of lean ham; 2 lbs. of cracked bones; 5 quarts of water; 1 turnip, sliced; 2 onions, chopped; pepper; salt; 3 stalks of celery; 1 pint of split peas. Soak the peas all night. In the morning, put them on in a farina-kettle covered with a quart of warm water, and cook soft. Put into a soup-kettle the beef, ham, and vegetables, with five quarts of water, and cook slowly four hours, filling up with hot water should the water sink below four quarts. Strain off t
44 minute read
Ham and Eggs.
Ham and Eggs.
Boil slices of ham fifteen minutes, and let them get cold. Trim and cut into pieces of uniform size; put a small piece of butter in a frying-pan, and cook the ham, not too quickly, turning when the under side is done. Strain the fat when the ham has been taken out and put upon a hot-water dish; return to the fire, and fry the eggs. Cut off the ragged edges and lay one upon each slice of ham....
22 minute read
Macaroni with Cod.
Macaroni with Cod.
Break a quarter of a pound of macaroni into short pieces; boil twenty minutes in hot salted water; drain; stir in a tablespoonful of butter and three tablespoonfuls of grated cheese; mix up with one-third as much chopped cod as you have macaroni, and put into a buttered bake-dish. Wet with a little milk; scatter bread-crumbs on the top, and bake, covered, half an hour, then brown....
19 minute read
Cold Slaw, with Cream Dressing.
Cold Slaw, with Cream Dressing.
1 small head of white cabbage, chopped fine; 1 cup scalding milk; rather less than a cup of vinegar; 1 tablespoonful of butter; 2 beaten eggs; 1 tablespoonful of white sugar; 1 teaspoonful essence of celery; pepper and salt to taste. Heat milk and vinegar in separate vessels. Put butter, sugar, and seasoning into the hot vinegar. Boil up once, and put in the cabbage. Heat to scalding and take off. Add the beaten eggs to the hot milk; cook until they begin to thicken. Put the hot cabbage into a b
33 minute read
Potage au Riz.
Potage au Riz.
Take the fat from the top of the soup-stock. Pour off and strain what is needed for to-day. Heat and skim; add half a cup of rice which has been cooked soft in a little milk—also the milk which has not been soaked up; put in what seasoning is needed; simmer fifteen minutes, and serve....
15 minute read
Roast Turkey.
Roast Turkey.
Clean, and wash out the crop and body of the turkey with soda and water, rinsing it out afterwards. Stuff with a force-meat made of crumbs, a little cooked sausage, pepper, salt, and a little butter. Truss the turkey neatly. (Salt the giblets, and set by for to-morrow’s soup.) Lay it in the dripping-pan; pour boiling water over it, and roast about ten minutes to the pound, after the cooking actually commences. Cook slowly at first, or it will be dry without and raw within. Baste often and freely
34 minute read
Cranberry Sauce.
Cranberry Sauce.
Put a quart of clean cranberries into a saucepan, with a cupful of cold water. Stew slowly, stirring often, for an hour and a half. Take from the fire, and sweeten abundantly with sugar; rub through a fine colander and set to form in a wet mould. Do this on Saturday....
14 minute read
Queen’s Pudding.
Queen’s Pudding.
2 cups of milk; 4 eggs; ½ package of gelatine; ½ cup of sugar; vanilla or other essence; 1 sponge-cake; 2 glasses of wine; raspberry or other jelly. Soak the gelatine in the milk for one hour. Put into a farina-kettle and heat to boiling, stirring until the gelatine is dissolved. Pour upon the beaten eggs and sugar; return to the fire and cook one minute. Pour half, when cold, into a wet mould. After half an hour, cover this with slices of sponge cake with jelly spread between them. Wet these we
41 minute read
Giblet Soup.
Giblet Soup.
Boil the turkey-giblets in a quart of water. Take them out; add the water to the entire contents of your stock-pot, and simmer at the back of the range for one hour, adding water if it should boil down. Strain and season. Have ready the giblets—the gizzard chopped fine, the liver pounded with half a cupful of turkey-stuffing. Cook all together fifteen minutes, and pour out....
18 minute read
Turkey Scallop.
Turkey Scallop.
Cut the meat from your cold turkey. Break the bones, cover them with two quarts of cold water; boil one hour, season and put into a bowl. Chop the meat and season with pepper and salt. Put a layer of buttered crumbs in the bottom of a bake-dish; cover with the mince; moisten with gravy; more crumbs buttered and wet with milk. Having filled the dish in this way, cover with cracker-crumbs, seasoned, wet with oyster-liquor (or milk) and beaten light with two eggs. Strew butter on top; bake, covered
26 minute read
Boiled Rice.
Boiled Rice.
Skim the fat from the cooled broth made by boiling your turkey-bones. Put into a saucepan with a cup of soaked rice, and cook until the latter is soft, shaking the pot from time to time. Drain off the liquor, and put into your stock-pot; serve the boiled rice in a deep dish, and pass grated cheese with it....
16 minute read
Apple Méringue Pie.
Apple Méringue Pie.
Beat into some good, sweet apple-sauce a little melted butter, and season to taste with nutmeg. Fill a shell of pie-paste with this; bake, and when done, spread with a méringue made of the whites of three beaten eggs and a little sugar. Shut up in the oven a few minutes, to “set.” You can keep raw paste in a cold place from Saturday to Monday, and spare yourself the trouble of making it to-day....
32 minute read
Veal and Oyster Soup.
Veal and Oyster Soup.
Knuckle of veal—meat sliced and bones cracked; 1 qt. of oysters; 1 cup of milk; 2 teaspoonfuls of flour; 1 tablespoonful of butter cut up in the flour; 2 stalks of celery; pepper and salt; 6 quarts of water. Put meat, bones, celery, and water over the fire and cook slowly four hours. Strain; put meat and bones, highly seasoned, into your stock-jar with all the soup except two quarts, and set away. Cool and take the fat from that kept out for to-day; return to the fire with seasoning. When it boi
31 minute read
Beefsteak Pie.
Beefsteak Pie.
3 lbs. of steak; 1 chopped onion; 1 tablespoonful of mushroom catsup; a little water; 1 tablespoonful of butter cut up into floured bits; pepper and salt; some good plain paste. Cut the steaks into small squares; beat each flat, and leave out bone, fat, and gristle. Strew a little onion in the bottom of a bake-dish; put in a layer of meat, peppered and salted; scatter bits of floured butter over it; then more onion. When all are in, pour in the catsup and a little water—or gravy is better—cover
27 minute read
Ladies’ Cabbage au Maître d’Hôtel.
Ladies’ Cabbage au Maître d’Hôtel.
Boil a cabbage in two waters. (Salt the second, and put into your stock-pot.) Let it get perfectly cold; chop fine; mix with two beaten eggs, a few spoonfuls of your soup-stock, a great spoonful of butter, the juice of a lemon, pepper and salt. Pour into a buttered pudding-dish, bake covered, forty minutes, brown, and serve in the dish....
18 minute read
Flour Hasty Pudding.
Flour Hasty Pudding.
Heat to boiling a quart of milk. Salt, and stir in three tablespoonfuls of flour, rubbed smooth in a little cold milk. Boil and stir fifteen minutes, and add a tablespoonful of butter. Cook two minutes; turn into an uncovered deep dish, and eat with butter and sugar, or cream and sugar. Sprinkle each saucerful with nutmeg....
25 minute read
Cauliflower Soup.
Cauliflower Soup.
Skim your soup-stock. Heat and boil it for ten minutes. Strain off two quarts, and return the rest to the stock-jar. Parboil a small cauliflower; clip it into small clusters, and drop into the soup when you have brought it again to a boil. Cook slowly fifteen minutes. Stir in a tablespoonful of butter cut up in half as much flour. Season to taste; boil up fairly, and serve....
19 minute read
Pork Chops, with Tomato Gravy.
Pork Chops, with Tomato Gravy.
Trim off skin and fat; rub all over with a mixture of powdered sage and onion. Put a small piece of butter into a frying-pan; put in the chops, and cook rather slowly, as they should be well done. Lay the chops upon a hot dish; add a little hot water to the gravy in the pan; a great spoonful of butter rolled in flour; pepper, salt, and sugar, and half a cup of juice drained from a can of tomatoes—keeping the tomatoes themselves for a tomato omelette for breakfast. Stew five minutes, and pour ove
28 minute read
Potato Croquettes.
Potato Croquettes.
Mash soft with butter, salt, and milk. Beat light with two eggs (for a large dish). Heat in a greased saucepan, stirring all the while, until quite stiff. Let it get cold; make into croquettes; roll in raw egg, then in cracker-crumbs, and fry to a nice brown in plenty of dripping. Drain off the fat, and serve....
16 minute read
Chicken Cream Soup.
Chicken Cream Soup.
Boil an old fowl, with an onion, in four quarts of cold water, until there remain but two quarts. Take it out, and let it get cold. Cut off the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season; add the chicken-and-egg mixture; simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk....
23 minute read
Ragoût of Rabbits.
Ragoût of Rabbits.
Pair of rabbits; ½ lb. of fat salt pork; 1 large onion; 1 tablespoonful of butter, and same of browned flour; pepper and salt; ½ lemon, peeled and sliced thin ; glass of sherry; ½ cup of gravy. Slice the onion; dredge with flour, and fry brown in the butter. Add half a cupful of gravy, and, when well mixed, turn all into a saucepan. Put in the rabbits, jointed as for fricassee, the sliced bacon, and lemon. Season; cover closely, and stew an hour, or until the meat is tender. Thicken with browned
28 minute read
Parsnip Fritters.
Parsnip Fritters.
Scrape and halve the parsnips. Boil tender in hot salted water. Mash smooth, picking out the woody bits. Add a beaten egg to every four parsnips, a teaspoonful of flour—pepper and salt at your discretion, and enough milk to make into a thick batter. Drop, by the spoonful, into hot lard, and fry brown. Drain in a hot colander, and dish....
17 minute read
Orange Tartlets.
Orange Tartlets.
2 fine oranges, juice of both, and grated peel of one; ¾ cup of sugar; 2 tablespoonfuls of butter; juice of ½ a lemon; 1 teaspoonful of corn-starch, wet up with lemon-juice and a little cold water. Beat all to a smooth cream, and bake in small paste shells....
24 minute read
Egg Soup.
Egg Soup.
Heat all your soup-stock, adding hot water, should there not be two quarts. Cook gently half an hour; strain, pressing all the strength out of the meat; cool, skim off the fat; season; return to the fire, and when it boils, pour upon six beaten raw eggs. Put back into the soup-kettle, and stir until it begins to thicken. It must not boil. Put strips of crisp toast into the tureen, and pour on the soup....
21 minute read
Panned Oysters.
Panned Oysters.
Butter a number of small tins with upright sides, like those of muffin-rings. Cut rounds of bread to fit the bottoms; toast these, butter well, and fit each into its place. Wet with oyster-liquor; then lay in as many oysters as the tins will hold; dust with pepper and salt; put a bit of butter upon each, arrange the tins in a large dripping-pan; cover with another to keep in steam, and flavor, and cook eight minutes, or until the oysters “ruffle.” Send up in the tins—“hot and hot.”...
24 minute read
Fowl and Rice Croquettes.
Fowl and Rice Croquettes.
Cut the meat from the skeleton of your cold chicken. Break up the bones, and cover with a quart of cold water, adding skin and gristle. Boil down to a pint, cool, take off the fat; return to the fire; salt, and put in half a cupful of raw rice. Cook in a farina-kettle until the rice is soft and dry; stir in, then, a tablespoonful of butter, and turn upon a flat dish, to cool. Meanwhile, put the minced chicken into a saucepan with a little of yesterday’s soup; season, and stir over the fire until
43 minute read
Potatoes à l’Italienne.
Potatoes à l’Italienne.
Whip the boiled potatoes to a dry meal with a fork; still using the fork, beat in butter, salt, pepper, and two tablespoonfuls of cream. Pile, like rock-work, upon a stone-china dish, or within a pudding-dish that has a silver stand for the table, and brown delicately and quickly upon the upper grating of the oven....
16 minute read
Boiled Custards and Cake.
Boiled Custards and Cake.
1 quart of milk; yolks of 5 eggs and the whites of 2, reserving 3 for the méringue ; 6 tablespoonfuls of sugar; flavoring extract, 1 teaspoonful to the pint. Heat the milk to scalding; pour gradually, upon the beaten yolks and two whites, whipped light with the sugar. Return to the custard-kettle, and stir until it begins to thicken. When cold, flavor; pour into glass or china cups; whip the whites to a froth with a little sugar, and pile upon the top. Lay a preserved berry, or a bit of bright j
38 minute read
Good Beef Soup.
Good Beef Soup.
6 lbs. of shin beef, cut in strips; 2 lbs. of bones, cracked; 4 stalks of celery; 1 onion; 3 carrots; 2 turnips; bunch of sweet herbs; pepper and salt; 7 quarts of water. Put on the meat and bones in the water, and cook slowly, skimming often, for two hours. Add the herbs and all the sliced vegetables except one carrot, and cook two hours more. Strain off the liquor; put bones and meat, well seasoned, into your stock-pot; add the soup (there should be at least five quarts in all) except what is
40 minute read
Breaded Lamb Chops.
Breaded Lamb Chops.
Trim neatly; flatten with the side of a hatchet; pepper and salt; dip into beaten egg, then in cracker-dust, and fry in good dripping, turning when the lower side is done. Drain off the fat, and lay upon a dish, overlapping each other, with a wall of fried potatoes around them....
15 minute read
Scalloped Tomatoes.
Scalloped Tomatoes.
Drain off most of the liquid from a can of tomatoes into the boiling soup-kettle. Put a layer of crumbs in the bottom of a buttered bake-dish; butter them, and lay in the tomatoes, seasoned with pepper, salt, and sugar. Cover with buttered crumbs, and bake, covered, half an hour—then brown....
14 minute read
Baked Onions.
Baked Onions.
Cook in two waters—the second, salted and boiling. When tender, drain; set closely together in a bake-dish. Pepper, salt, and butter liberally; pour over them a little of your soup-stock, strained through a cloth; brown in a good oven; lay in a deep dish, and pour over them the gravy thickened with browned flour, and cooked one minute....
16 minute read
Suet Dumplings.
Suet Dumplings.
2 cups fine crumbs soaked in a cup of hot milk; 1 cup powdered suet; 4 beaten eggs; 1 tablespoonful of sugar; 1 teaspoonful cream-tartar mixed with 1 tablespoonful of flour; ½ teaspoonful of soda dissolved in the milk; a little salt. Beat the eggs into the soaked crumbs; add salt, suet, sugar, lastly, the flour. Beat and knead hard, make into balls; put into floured cloths; leave room to swell; tie tightly, and boil one hour. Eat hot, with sauce....
32 minute read
Macaroni Soup.
Macaroni Soup.
Skim your stock; pour off and strain two quarts; heat to a slow boil; add a tablespoonful of walnut catsup; skim well, and drop in half a cupful of fancy macaroni, which has been cooked ten minutes in a little boiling water. Simmer five minutes, and serve....
13 minute read
Roast Goose.
Roast Goose.
Be wary in the selection of even what the poulterer assures you is a “green goose,” and should you be “sold,” as well as the bird, take the disappointment good-naturedly. Wash out and wipe dry the body of the goose; add to the usual dressing of crumbs, pepper, salt, etc., a tablespoonful of melted butter; a tablespoonful of minced onion; half as much powdered sage, some bits of fat pork, and the yolks of two eggs. Put into the dripping-pan with two cupfuls of boiling water, and roast, if of fair
39 minute read
Chocolate and Cocoanut Blanc-Mange.
Chocolate and Cocoanut Blanc-Mange.
1 quart of milk; 3 tablespoonfuls of corn-starch—heaping; 1 cup of sugar; whites of 4 eggs; vanilla flavoring; 3 tablespoonfuls of grated chocolate; 1 grated cocoanut. Heat the milk; rub the corn-starch smooth with a little cold milk; stir into the hot milk, first the sugar, then the corn-starch. When it is a smooth paste, whip in the frothed whites; cook one minute, and pour off half of the mixture into a bowl upon half the grated cocoanut. Beat in well. Add to that on the fire the chocolate, r
51 minute read
Medley Soup.
Medley Soup.
When you have cut the meat from the carcass of the goose, break up the bones; put on with the stuffing in two quarts of water, and boil down to one. Strain; skim; add what stock remains in your stock-jar, and simmer half an hour. The stuffing should thicken the soup sufficiently, and almost season it. Pour out into the tureen....
17 minute read
Réchauffé of Goose.
Réchauffé of Goose.
Cut the meat into neat slices, and lay in a saucepan with minced ham, and a little onion between the slices. Cover with gravy, and heat slowly until near the boiling-point. Take up the meat; lay upon a dish; thicken the gravy with browned flour; add a spoonful of currant jelly; boil up, and pour over the meat....
16 minute read
Stewed Salsify.
Stewed Salsify.
Scrape, and cut each root in two, dropping into water as you scrape them. Stew in boiling water, a little salt, until tender; pour off the water; add enough milk to cover the roots; when it boils, stir in a piece of butter rolled in flour; pepper and salt; simmer five minutes, and pour out....
15 minute read
Potato Cones—Baked.
Potato Cones—Baked.
Mash or whip boiled potatoes light; mix with a little very finely minced parsley a little butter, a great spoonful of cream, and the yolks of two beaten eggs. Make into cone-shaped loaves, about as large as an egg; set in a greased baking-pan; wash over with beaten egg, and brown in a quick oven....
15 minute read
Apple Méringue.
Apple Méringue.
Sweeten and spice some nice apple sauce; beat in two or three eggs. Pour into a pudding-dish, and bake quickly. When well crusted over, cover with a méringue made by whipping stiff the whites of three eggs with a little sugar. Shut the oven-door, and tinge slightly....
22 minute read
Baked Bean Soup.
Baked Bean Soup.
On Monday morning put a quart of beans in soak. By evening, put them to boil at the back of the range, and cook until soft. Early on Tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork, and bake brown. Cut the bacon into strips; put into a soup-pot with the beans, a sliced onion, and three stalks of celery. Pour on three quarts of cold water, and boil down to two. Rub through a colander; return to the fire; season to taste; add a teaspoonful of flour into which a
32 minute read
Sausage and Cabbage.
Sausage and Cabbage.
Quarter and parboil a fine, white cabbage, and put on to boil in hot water with six or eight “link” sausages, having previously pricked these slightly. When the cabbage is tender, drain and chop, adding pepper, salt, a little butter and vinegar heated together. Pile upon a hot dish, laying the sausages about the cabbage....
15 minute read
Celery Salad.
Celery Salad.
Scrape and cut blanched celery into inch lengths. Put into a glass dish, and pour over it a dressing made by rubbing a teaspoonful of sugar with half as much, each, of pepper, salt, and made mustard, with two tablespoonfuls of oil, and twice the quantity of vinegar, added gradually....
14 minute read
Macaroni Pudding.
Macaroni Pudding.
1 cup macaroni broken into equal lengths; 1 quart of milk; 4 eggs; ½ lemon; 2 tablespoonfuls of butter; ¾ cup of sugar, a little mace. Simmer the macaroni in half the milk until tender. Heat and add the other pint. While hot stir in the butter, the yolks beaten up with sugar, the mace, lemon-juice and peel—finally the whisked whites. Bake half an hour in a buttered mould—covered—then brown....
28 minute read
Venison Soup.
Venison Soup.
3 lbs. of venison, the coarser parts of the meat will do; 1 lb. lean ham; 1 onion sliced; 3 stalks of celery; 5 quarts of water; 1 can of corn, drained and chopped, pepper and salt; butter and flour. Cut up the meat and put on with the onion, celery, and water. Stew slowly three and a half hours. Strain, pressing hard; cool, skim, and return the soup to the fire with the chopped corn. Stew half an hour; add the seasoning, a lump of butter rolled in flour, a half-cup of tomato-juice, and simmer t
31 minute read
Boiled Leg of Mutton.
Boiled Leg of Mutton.
Put on in plenty of boiling water, a little salt. Cook fifteen minutes to the pound. When done, wipe dry and rub all over with butter. Make a boat of drawn butter, using as a base a cup of the strained pot-liquor, and, when made, add a great spoonful of chopped cucumber pickle. Of course you will pour the pot-liquor into the stock-jar....
18 minute read
Stuffed Potatoes.
Stuffed Potatoes.
Bake large potatoes soft, and cut a round piece from the top of each. Scrape out the insides carefully and mash smooth with butter, cream, and a little grated cheese. Beat soft with milk, season with pepper and salt, and heat in a greased saucepan, stirring all the time. Fill the skins with the mixture, put on the caps and set in the oven for three minutes. Serve upon a dish lined with a napkin....
21 minute read
Pancakes.
Pancakes.
2 cups of prepared flour; 6 eggs; 1 saltspoonful of salt; milk to make a thin batter. Beat the eggs light; add salt, two cups of milk, then, the whites and flour alternately with milk, until the batter is of the right consistency. Run a teaspoonful of lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a do
39 minute read
Mutton and Rice Soup.
Mutton and Rice Soup.
Take all the fat from the liquor in which your mutton was boiled; put it over the fire with a cup of raw rice, and cook slowly until the latter is boiled to pieces. Strain through the soup-sieve, add seasoning to taste, and some finely minced parsley. Heat to boiling, and pour into the tureen. Add a cup of hot milk, in which have been beaten two raw eggs—the milk having cooked for a minute to thicken them....
22 minute read
Chickens à la Viennoise.
Chickens à la Viennoise.
Clean, wash, and wipe a pair of chickens. Parboil the giblets; chop them fine, with a very little onion, the pounded yolks of two hard-boiled eggs, and seasoning to your taste. Add a handful of crumbs, and stuff the chickens with this force-meat. Boil in plenty of hot water, slightly salt, three-quarters of an hour, having sewed up each in coarse netting. Put them into a broad saucepan, in which have been melted two tablespoonfuls of nice dripping, and the same of butter. The fowls should have b
39 minute read
Hominy Croquettes.
Hominy Croquettes.
2 cups of fine-grained hominy, boiled, and cold; 2 beaten eggs; 2 tablespoonfuls melted butter; 1 tablespoonful of sugar; salt to taste. Rub butter and sugar into the hominy until the latter is smooth; then beat in the eggs. Make into rolls with floured hands; roll in flour, and fry to a good color. Drain well....
15 minute read
Bread and Custard Pudding.
Bread and Custard Pudding.
1 quart of milk; 2 even cups of dried crumbs; 4 eggs; 5 tablespoonfuls of sugar; cinnamon; ½ lb. raisins, seeded and chopped; 2 tablespoonfuls melted butter. Soak the crumbs in a pint of the milk, and heat to scalding in a custard-kettle. Beat to a mush; put in the butter, and beat again one minute. Butter a pudding-dish; pour a half-cupful of the mush in the bottom; sprinkle with cinnamon, and strew with raisins, more batter, spice, and fruit, until all are in. Heat the other pint of milk; pour
48 minute read
Graham Soup.
Graham Soup.
3 onions; 3 carrots; 3 turnips; ½ cabbage; 6 stalks of celery; ½ can of tomatoes; 3 tablespoonfuls of butter rolled in flour; ½ cup of milk (cream is better); pepper and salt; 3 quarts of water; a little sugar; sweet herbs. Chop the vegetables, and put all over the fire in the water, excepting the cabbage and tomatoes. Parboil the cabbage, and add at the end of half an hour’s boil. Half an hour later, put in the tomatoes and chopped herbs. Boil sharply twenty minutes; add sugar, pepper, and salt
34 minute read
Fricassee of Salmon.
Fricassee of Salmon.
1 can fresh salmon; 2 beaten eggs; 1 cup of drawn butter; 1 teaspoonful anchovy sauce; 2 hard-boiled eggs, chopped fine; cayenne and salt to taste; capers, or minced green pickles. Stew the fish—broken into rather coarse bits—in the can-liquor ten minutes. If there is not enough liquor, cook in a little water. Add the drawn butter, and, when these are well mixed, the beaten eggs. Stir five minutes; put in the chopped eggs and pickles. Heat one minute, and pour into a deep dish....
24 minute read
Chicken Dumplings.
Chicken Dumplings.
Meat from your cold fowls, minced fine; ½ cup of gravy; yolks of 3 raw eggs; 1 tablespoonful of flour; pepper and salt; batter made of 1 egg; ½ cup of milk, and a little flour; cracker-crumbs. Put chopped meat and seasoning, with a little of the liquor in which the chickens were boiled, into a saucepan, and heat to a gentle boil. Stir in the flour wet in a little cold water, and a minute later the beaten yolks. Stir to thickening; pour out, and let it get cold and stiff. Flour your hands, and ma
40 minute read
Macaroni with Bacon.
Macaroni with Bacon.
Boil half a pound of macaroni, broken up small, in a little weak “stock,” salted, twenty minutes. Drain; stir in a quarter of a pound of streaked bacon, boiled and minced very fine; put into a buttered bake-dish; pour on a very little soup-stock; cover with rolled crackers, seasoned well; put bits of butter on top; bake, covered, half an hour—then brown....
18 minute read
Ox-Head Soup.
Ox-Head Soup.
½ an ox’s head, well cleaned, including the fresh tongue; 6 potatoes, boiled and mashed; 3 turnips; 3 onions; 4 carrots; 4 stalks of celery; pepper, salt, and mace; bunch of sweet herbs; 8 quarts of water; the stock already in your jar. Put the head, tongue, and vegetables (leaving out the potatoes) over the fire, with the water, early in the day. Bring slowly to boiling, and keep this up five hours. At the end of three hours take out the tongue with enough liquor to cover it, and let it get col
51 minute read
Pork Steaks.
Pork Steaks.
Cook precisely as you do beefsteak, only for a much longer time, and turn oftener. When you have laid them upon a hot dish, anoint on both sides with butter mixed and heated with pepper, salt, powdered sage, and a little minced onion. Cover, and let them stand for a few minutes before serving....
15 minute read
Potatoes Scalloped with Eggs.
Potatoes Scalloped with Eggs.
2 cups of mashed potatoes; 3 tablespoonfuls of milk, and 2 of butter; yolks of 4 hard-boiled eggs; 1 beaten raw egg; handful fine crumbs; salt and pepper. Beat the hot potatoes smooth with milk, butter, and raw egg, and season well. Put a layer in the bottom of a buttered bake-dish; then one of sliced yolks, peppered and salted. Fill the dish in this order, having potatoes on top. Strew with crumbs; cover; bake half an hour, and brown....
23 minute read
Apple Pie and Cream.
Apple Pie and Cream.
Pare, core, and slice juicy, well-flavored apples; line pie-dishes with a good crust; put in a layer of fruit; strew well with sugar; scatter half a dozen whole cloves upon these; lay on more apples, and so on, until the dish is full. Cover with crust, and bake. Sift powdered sugar upon the top and eat, just warm, with—or without—cream....
28 minute read
Soup à la Langue.
Soup à la Langue.
Take fat from your soup-stock. Pour out two quarts into the soup-kettle; heat slowly and skim carefully. Meanwhile, take out the beef’s tongue from the jar; skin, and cut up the best parts of it into small dice. There should be a large cupful of these. Drop into the soup, add a tablespoonful of catsup, and nearly a teaspoonful of French mustard. When the soup begins to boil again, pour it out. Return the refuse parts of the tongue to the stock-jar....
23 minute read
Roast Haunch of Venison.
Roast Haunch of Venison.
Wash well in lukewarm water; then, rub all over with butter. Cover on all sides with a stiff paste of flour and water, and put down to roast, pouring a little water into the baking-pan. Now and then, wet the paste to keep it from cracking. Roast from three to four hours. Half an hour before taking it up, remove the paste, and test with a skewer to see if it is done. Set down again to roast, and baste every five minutes, with claret and melted butter. At the last, dredge with flour, baste with bu
37 minute read
Barley Custard.
Barley Custard.
½ cup of pearl barley; 1 quart of milk; 5 eggs; 1 dessertspoonful of corn-starch wet up in a little cold milk; nearly a cupful of sugar; a pinch of salt; vanilla, or other flavoring. Boil the barley tender in just enough water to cover it, with a pinch of salt. Drain, and put into a custard-kettle with the milk. Heat slowly, and when it fairly boils, pour upon the beaten eggs and sugar. Return to the fire; stir until thick; turn into a bowl, and, when cold, flavor. On Sunday, pour into custard-c
30 minute read
Venison Pasty.
Venison Pasty.
Cut off slices of the least-done part of your roast venison; divide into neat squares, season with pepper and salt. Make a gravy by cooking bits of skin and refuse pieces of meat in a little water; boiling the liquid down one-half; cooling; taking off the top and seasoning well. Cut the best parts of the tongue left from yesterday’s soup very small. Put a layer of venison into a deep dish; sprinkle with butter-bits rolled in flour, and cover with the minced tongue. Upon this drop a few bits of c
38 minute read
Kidney Beans au Maître d’Hôtel.
Kidney Beans au Maître d’Hôtel.
Soak the beans all night. Boil soft in water, slightly salt. Drain, and put hot into a saucepan with two tablespoonfuls of butter, a little parsley, chopped fine, pepper, salt, and a little minced onion. Shake over the fire until hissing hot, add the juice of half a lemon, and dish....
15 minute read
Apple Jelly.
Apple Jelly.
12 fine pippins; 2 cups of powdered sugar; juice of 2 lemons; grated peel of one; ½ package Coxe’s gelatine soaked in 1 cup of cold water. Pack the apples, when pared and cored, into a stoneware or glass jar with a cup of cold water; put on the top loosely to allow the escape of the steam; set in a pot of warm water, heat slowly, and boil until the apples are very soft. Have ready in a bowl the soaked gelatine, sugar, lemon-juice and grated peel. Strain and squeeze the hot apples over them; stir
35 minute read
Canned Pea Soup.
Canned Pea Soup.
As your stock must be running low, add a quart of boiling water to the contents of the jar, and boil slowly at the back of the stove for an hour and a half. Strain, cool, skim, and add a can of green peas. Cook until these are tender; pulp through a colander into the soup, season with pepper and salt, also a lump of white sugar, stir in a lump of floured butter, and when it has boiled once more, pour upon dice of fried bread placed in the tureen....
26 minute read
Graham Savory Pudding.
Graham Savory Pudding.
2 heaping tablespoonfuls of Irish oatmeal, soaked two hours in a little cold water; 2 cups of boiling milk; handful of fine crumbs; 2 tablespoonfuls of butter; 1 tablespoonful minced onion; 1 teaspoonful mixed sweet marjoram and parsley; 3 eggs. Pour the hot milk upon the soaked oatmeal, and stir over the fire for fifteen minutes. Add the bread-crumbs, beat up well; put in the onion, herbs, butter, pepper, and salt, lastly the whipped eggs. When very light, butter a mould, pour in the pudding, s
31 minute read
Creamed Parsnips.
Creamed Parsnips.
Boil tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarterspoonful of flour. Boil once, and pour over the parsnips....
15 minute read
Susie’s Bread Pudding.
Susie’s Bread Pudding.
1 quart of milk; 4 eggs; the whites of three, more for méringue ; 2 cups fine dry crumbs; 1 tablespoonful melted butter; 1 cup of sugar; juice and half the grated peel of 1 lemon. Beat eggs, sugar, and butter light. Soak the crumbs in the milk, and mix well, beating long and hard. When nearly done spread with a méringue made of the whipped whites of three eggs and a little powdered sugar. Eat cold....
30 minute read
A Plain Soup.
A Plain Soup.
5 lbs. shin of beef—meat sliced and bones cracked; 4 turnips; 4 carrots; 3 stalks of celery; 1 large onion stuck with 6 cloves; bunch of herbs; pepper and salt; 6 quarts of water. Put meat, bones and sliced vegetables on with the water, and cook slowly four hours. At the end of two hours take out a cupful of the meat, and spread out to cool. When the four hours are up, strain the soup, rubbing the vegetables through a colander; cool, skim, and season; add the cooled meat cut into dice, heat to b
33 minute read
Jugged Rabbits.
Jugged Rabbits.
Skin, clean with care, and joint the rabbits as for fricassee. Lay thin slices of fat salt pork in the bottom of a stoneware jar; lay upon them pieces of rabbits; strew with minced onion and parsley; put in more pork and more rabbit, etc. Add a cup of your soup or other gravy. When all are in put on the cover of the jar, fitting closely, and set in a pot of warm water. Tie a piece of thick paper over the top of the jar to keep in the steam. Cook steadily two hours—longer should you find, upon op
44 minute read
Macaroni with Cheese.
Macaroni with Cheese.
Break half a pound of macaroni into short pieces, and cook tender in hot salted water. When nearly done, stir in a tablespoonful of butter. When tender, drain; stir in two great spoonfuls of grated cheese, salt to taste, and a little cayenne. Stir over the fire until the cheese is melted; put in a spoonful of butter, and dish....
17 minute read
Rusk Fritters.
Rusk Fritters.
12 stale rusks; 5 eggs; 4 tablespoonfuls of white sugar; 2 glasses of sherry. Cut all the crust from the rusks and divide each into two or three pieces of equal size. The slices should be an inch thick. Pour the wine over them; let them lie in it five minutes, then drain upon a sieve. Beat eggs and sugar together. Lay the soaked rusks in these for a minute, turning over and over, so as to coat them well. Fry in boiling lard to a golden brown. Drain well and sprinkle with powdered sugar mixed wit
38 minute read
Celery Soup.
Celery Soup.
12 stalks of celery; 3 pints of soup-stock; 1 cup of milk; pepper and salt; 1 teaspoonful of sugar; ½ onion; 1 teaspoonful of flour wet up in cold milk. Scrape and cut up the celery into inch lengths. Cook fifteen minutes in a little hot water; drain and add three pints of stock with the onion; stew gently until the celery is very soft. Pulp through a colander into the soup; season and return to the fire. Boil up; put in the sugar and pour into the tureen. Add a cup of boiling milk thickened wit
27 minute read
Boiled Beef’s Tongue with Sauce Piquante.
Boiled Beef’s Tongue with Sauce Piquante.
Soak the tongue—a corned one—three hours; wash well and cook in plenty of boiling water, fifteen minutes per pound. Trim off the root; skin and dish, pouring over it a cupful of rich drawn butter in which has been stirred a great spoonful of capers, pickled nasturtium-seed, or of green pickle chopped....
15 minute read
Baked Beans.
Baked Beans.
Soak a quart of navy or kidney-beans all night. In the morning put on to boil in cold water, and cook soft. Half an hour before taking them up, put in a piece of streaked salt pork, three or four inches square. When the beans are soft, drain; put into a bake-dish with the pork half browned in the middle. Score the rind of the parboiled pork; cover the dish, and bake one hour—then brown....
21 minute read
Baked Tomatoes.
Baked Tomatoes.
Drain off most of the juice from a can of tomatoes (Add to the tongue pot-liquor, by and by; boil together ten minutes, and pour into the stock-jar.) Put the tomatoes into a pudding-dish; season with pepper, salt, sugar, and butter; strew fine crumbs over all; bake, covered, half an hour, and brown quickly....
15 minute read
Lemon Puddings.
Lemon Puddings.
6 butter crackers, soaked in water, and crushed to a pulp; 3 lemons; half the grated peel; 1 cup of molasses; 1 tablespoonful melted butter; a pinch of salt; good pie-paste. Pare away all the skin of the lemons, when you have grated off half the yellow peel. Chop the pulp very fine, and remove the seeds. Stir this into the crushed crackers with the butter and salt. Beat in the molasses gradually, then the lemon-peel. Have ready small paté-pans lined with paste; fill with the mixture, and cook. E
34 minute read
Bread Soup.
Bread Soup.
Save your crusts for several days for this soup. Break about half a pound of them into small pieces, and lay in an open oven to dry, while you skim your soup-stock; add an onion, and put over the fire to boil. Cook gently half an hour; strain; return to the kettle, and when it boils again put in the crusts. Cook slowly twenty minutes, stir, and beat the bread to a porridge, add seasoning and a little minced parsley, and boil one minute....
23 minute read
Lobster Croquettes.
Lobster Croquettes.
1 can of preserved lobster; 2 eggs; 2 tablespoonfuls of butter; ½ cup fine crumbs; yolks of two hard-boiled eggs—pounded, then worked into the butter; juice of half a lemon; salt, cayenne pepper, a pinch of mace, and one of lemon-peel; beaten yolks of 2 raw eggs. Mince the meat; work in the warmed butter and pounded yolks, the seasoning, raw eggs—at last, the crumbs. Make into oblong balls or rolls; roll in flour, and fry in sweet lard. Drain upon clean paper, rolling each croquette lightly upon
30 minute read
Braised Grouse.
Braised Grouse.
Clean thoroughly, washing out the inside in soda and water, and then rinsing and wiping. Truss, but do not stuff the birds; tie them in shape. Cover the bottom of a saucepan with slices of fat salt pork; lay the grouse upon these; sprinkle minced onion and parsley over them with pepper, salt, and a little sugar. Cover with more pork, and pour in a large cupful of soup-stock, or other broth. If you cannot spare this, put butter and water, although it is not so good. Cover very closely; simmer one
35 minute read
Salsify Fritters.
Salsify Fritters.
Wash, scrape, and grate the roots, letting them fall from the grater into a batter made of two eggs, half a cup of milk, flour enough for thin batter, and a little salt and pepper. It should be like raw fritters when mixed. Drop, by the spoonful, into the hot fat. As fast as they are fried throw into a hot colander, set over a bowl in the oven. Eat hot ....
20 minute read
Indian Meal Pudding.
Indian Meal Pudding.
4 beaten eggs; 1 quart of boiling milk; 2 scant cups white “corn-flour,” or very fine meal; ½ cup of wheat flour; 1 scant cup powdered sugar; 1 tablespoonful butter; a little salt; 1 tablespoonful of cream of tartar, and half as much soda sifted twice through the flour; ½ teaspoonful mixed cinnamon and nutmeg. Boil the milk; stir in the meal, flour, and salt. Boil fifteen minutes, stirring up well from the bottom. Put into a bowl, and beat hard for three minutes. When cold add beaten eggs and su
42 minute read
Baked Mutton Chops.
Baked Mutton Chops.
3 lbs. of mutton chops; 5 fine potatoes; 1 onion; 1 kidney; 1 pint of oyster-liquor; pepper, salt, and parsley; 1 tablespoonful of butter. Lay one-third of the chops—rid of all the fat and skin—in a baking-dish; cover with potatoes and onions, sliced very thin; sprinkle with salt and pepper. Put on another layer of chops, more potatoes and onions, then the sliced kidney. Cover with potatoes; season; put in the rest of the chops; cover with onion and potatoes. Pour in the oyster-liquor and melted
31 minute read
Macaroni Pudding.
Macaroni Pudding.
Break half a pound of macaroni into short pieces, and boil twenty minutes in hot, salted water. Drain; add two tablespoonfuls of grated cheese, the minced remains of yesterday’s game, or some other cold meat, a little chopped ham, and four beaten eggs. Mix all well, wetting with a little soup-stock—adding, finally, a cup of milk, in which has been stirred a pinch of soda. Pour into a greased mould, and boil one hour. Turn out, and serve with a gravy made of cold gravy left from yesterday, mixed
27 minute read
Cold Slaw.
Cold Slaw.
Shred a firm cabbage, and pour over it a dressing made in these proportions: One teaspoonful of sugar, half as much salt, pepper, and made mustard, rubbed smooth in two tablespoonfuls of oil, and then beaten up very gradually with five tablespoonfuls of vinegar, and a teaspoonful Colgate’s essence of celery....
14 minute read
Cracker and Jam Pudding.
Cracker and Jam Pudding.
3 eggs; ½ cup cracker-crumbs; ½ cup sugar; i tablespoonful of butter; 1 cup of milk; ½ lemon—juice and grated peel; 3 tablespoonfuls of jam. Heat milk and crumbs together until scalding. Turn out to cool, while you rub butter and sugar to a cream—adding the lemon. Stir in the beaten yolks, the soaked cracker and milk—at last, the whites. Butter a bake-dish; put the jam at the bottom; fill up with the mixture, and bake, covered, half an hour; then brown. Eat cold, with sifted sugar on top. Or, if
42 minute read
Roast Turkey, Garnished with Sausages.
Roast Turkey, Garnished with Sausages.
Wash out the turkey carefully. Stuff as usual, adding a little cooked sausage to the dressing. (Salt the giblets, and keep for to-morrow.) Lay the turkey in the dripping-pan, pour a great cupful of boiling water over it, and roast about ten minutes per pound—slowly for the first hour. Baste faithfully and often, dredging with flour, and basting with butter at the last. Dish the turkey, laying boiled sausages around it. Pour the fat from the gravy; thicken with browned flour; salt, and pepper. Bo
27 minute read
Canned Corn Pudding.
Canned Corn Pudding.
Drain, and chop the corn fine, add a tablespoonful of melted butter, four beaten eggs; a large cup of milk, with an even teaspoonful of corn-starch stirred in it, with salt and pepper to taste. Bake, covered, in a greased pudding-dish one hour; then brown quickly....
13 minute read
Cranberry Sauce.
Cranberry Sauce.
Cook a quart of cranberries with a very little water, slowly, in a porcelain or tinned saucepan. Stir often, and when they are broken all to pieces, and thick as marmalade, take off, sweeten liberally, and rub through a colander. Wet a mould, and put them in to form....
14 minute read
Orange Snow and Snowdrift Cake.
Orange Snow and Snowdrift Cake.
4 large sweet oranges, juice of all, and grated peel of one; juice and half the grated peel of 1 lemon; 1 package of gelatine soaked in 1 cup of cold water; whites of 4 eggs, whipped stiff; 1 large cup of powdered sugar; 2 cups of boiling water. Mix the juice and peel of the fruit with the soaked gelatine, add the sugar, stir well, and leave them for one hour. Pour on boiling water, and stir until clear. Strain, and press through a coarse cloth. When cold, and beginning to congeal, whip a spoonf
47 minute read
Brown Giblet Soup.
Brown Giblet Soup.
Cut each giblet into three pieces, and put on to boil in stock made of the remnant of your mock turtle soup, diluted with water and strained. Simmer all together one hour. Chop the gizzard fine, pound the liver. Make what is called technically a roux , by putting two tablespoonfuls of butter into a saucepan, and when it bubbles, stirring in a teaspoonful of browned flour, and continuing to stir until they are well mixed and smooth. Add, spoonful by spoonful, half a cup of boiling soup, then the
39 minute read
Minced Turkey and Eggs.
Minced Turkey and Eggs.
Cut all the meat from the skeleton of the turkey. Put the bones, sinews, skin, and stuffing into a pot with three quarts of cold water. Set at the back of the range and let it simmer down to two quarts. Season, and set away in your stock-pot. Divide the meat intended for to-day into inch long pieces, tearing rather than cutting it. Heat the skimmed gravy; add as much drawn butter; two beaten eggs; pepper and salt; put in the minced turkey; set back over the fire, and stir until very hot. Cover t
35 minute read
Stewed Potatoes.
Stewed Potatoes.
Pare and cut into small squares. Lay in cold water half an hour; cook tender in hot water, a little salt. When done—or nearly—pour this off, add a cup of cold milk, and when this begins to simmer, a tablespoonful of butter rolled in flour, pepper, salt, and a little minced parsley. Boil gently one minute, and pour into a deep dish....
17 minute read
Celery.
Celery.
Wash, scrape, and cut off the green leaves. Arrange the best stalks in a celery-glass. Put two or three green pieces into to-morrow’s soup-stock while boiling; and if you have time cut up the rest into short bits, and put in a jar or wide-mouthed bottle of vinegar to keep for salad-dressing....
14 minute read
A Plain Rice Pudding.
A Plain Rice Pudding.
1 large cup of rice; 2 quarts of milk; 8 tablespoonfuls of sugar; 1 teaspoonful of salt; 1 great spoonful of butter, melted; nutmeg and cinnamon to taste. Soak the rice two hours in a pint of the milk. Add, then, the rest of the milk and the other ingredients. Bake, covered, two hours; brown, and eat cold....
26 minute read
Simple White Soup.
Simple White Soup.
Take the fat from the top of your turkey soup-stock; strain, rubbing the dressing through the colander. Simmer one hour, with half a sliced onion and four tablespoonfuls of soaked rice in it, or until the rice is soft. Be careful that it does not scorch. Strain through the soup-sieve into the tureen, add pepper and salt, if needed—finally a cup of hot milk in which has been stirred and cooked for one minute two beaten eggs....
21 minute read
Stewed Fillet of Veal.
Stewed Fillet of Veal.
Lard the fillet on top with strips of fat salt pork; lay a few slices of corned ham in the bottom of a saucepan; on these the veal; cover with sliced ham; season with pepper, salt, and a pinch of mace; pour in a cup of yesterday’s soup, weakened with water. Cover closely and stew two hours, turning the meat at the end of the first hour; take up and keep the meat hot over boiling water; add some browned flour and a tablespoonful of soaked gelatine to the gravy when you have strained it, boil fast
40 minute read
Spinach.
Spinach.
Boil in plenty of hot salted water, for twenty-five minutes. Drain, chop very fine, put back in the saucepan with a teaspoonful of sugar, a little pepper, salt, and mace, and a few spoonfuls of milk or cream. Beat and toss until it is like a thick green custard, and pour out upon slices of fried bread....
15 minute read
Queen’s Toast.
Queen’s Toast.
Cut thick slices of stale baker’s bread into rounds with a cake-cutter and fry to a nice brown in hot lard. Dip each slice into boiling water to remove the grease; sprinkle with a mixture of powdered sugar and cinnamon, and pile one upon the other. Serve a sauce made of powdered sugar, dissolved in the strained juice of a lemon and thinned with a glass of wine. Put a very little upon each round. Butter sauces are too rich for queen’s toast....
32 minute read
Beef Gravy Soup.
Beef Gravy Soup.
4 lbs. of coarse lean beef; 3 lbs. of bones; 2 sliced onions; 2 turnips; 2 carrots; bunch of sweet herbs; 3 stalks of celery; pepper and salt; 1 tablespoonful corn-starch, wet up in cold water; 5 quarts of water. Cut the beef in small strips and fry to a good brown, in plenty of dripping. Take out the meat and lightly fry the bones. Remove these and put with the meat into the soup-pot. Now fry in the same fat the sliced onions; add these, when brown, to the meat and bones, and pour on them the f
48 minute read
Cannelon of Veal, Oysters, and Sweetbreads.
Cannelon of Veal, Oysters, and Sweetbreads.
Chop the remains of your stewed fillet; boil, blanch, and cool two sweetbreads, and mince very fine. Chop, also, twelve oysters. Mix all these together with a cup of fine bread-crumbs; add plenty of seasoning and two beaten eggs. Work to a paste; flour your hands and make into a roll seven or eight inches long, and three or four inches in diameter. Envelope this in a crust of good pie-paste, closing the open ends with rounds of paste. Lay in a floured baking-pan, the joined edges downward, and b
30 minute read
Succotash.
Succotash.
Empty a can of succotash into a saucepan; cover with boiling water, a little salt, and cook half an hour. Turn off the water; pour in a cup of milk, and when this boils, stir in a tablespoonful of butter rolled in flour; season with pepper and salt; boil once, and dish....
14 minute read
Impromptu Plum Pudding.
Impromptu Plum Pudding.
2 cups of made mince-meat—“Atmore’s” is very good; 1½ cups prepared flour; 6 beaten eggs. Whip the yolks and stir (with additional sugar, if needed,) into the mince-meat. Beat hard for two or three minutes. Put in whisked whites and the flour alternately. Butter a large mould; put in the mixture, leaving room for the swelling of the pudding, and boil, without the intermission of a moment, for five hours. Turn out upon a hot dish; pour brandy over it, and light just as it goes into the dining-roo
35 minute read
Tomato Soup.
Tomato Soup.
Skim the fat from your soup-stock, and put it, meat bones and all, over the fire with a can of tomatoes. Simmer one hour and strain, rubbing the tomatoes through the colander. Season to taste; return to the fire, and when it boils, put in a lump of sugar, and a tablespoonful of butter cut up in half as much flour. Boil up once....
18 minute read
Glazed Ham.
Glazed Ham.
Put into cold water about ten o’clock on Wednesday night, and let it soak until the fire is made next morning. Put on then in plenty of cold water, and cook eighteen or twenty minutes per pound. Set out of doors when done, in a large, shallow pan, and cover with the pot-liquor. You should have made, meanwhile, the “glaze,” by boiling down a cup of yesterday’s soup, with an equal quantity of strained pot-liquor, until the result was a thick brown broth. Add a tablespoonful of soaked gelatine, and
38 minute read
Chopped Cabbage with Sauce.
Chopped Cabbage with Sauce.
Quarter a cabbage, and boil tender in hot salted water. Chop when you have drained it; season with pepper and salt. Drain again, pressing out the water; put into a hot dish and pour over it a cup of drawn butter, having for a base some of the strained ham-liquor, into which have been stirred a tablespoonful of celery vinegar and a little made mustard. Send up hot....
19 minute read
Corn-Starch Cup-Cake.
Corn-Starch Cup-Cake.
5 eggs; 1 cup of butter; 2 cups of sugar; 1 cup sweet milk; 1 cup of corn-starch; 2 cups of prepared flour; vanilla flavoring. Cream butter and sugar; beat in the yolks, the milk, the corn-starch and flour mixed together, alternately with the whites—lastly, the vanilla. Bake in small loaves, and eat while fresh. Pass hot chocolate with them....
25 minute read
Oyster Soup.
Oyster Soup.
2 quarts of oysters; 1 quart of milk; 2 tablespoonfuls of butter; 1 teacupful hot water; pepper, salt and a blade of mace. Strain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then, the oysters. Cook about five minutes from the time they begin to simmer, until they “ruffle.” Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and send to table....
22 minute read
Boiled Chickens.
Boiled Chickens.
Clean and truss the chickens, but do not stuff them. Sew up each in a piece of mosquito-netting, and boil in plenty of hot salted water. Allow about twelve minutes to the pound. Undo the netting; wipe the chickens, and rub all over with butter. Send up in a boat a cup of melted butter in which have been stirred the pounded yolks of two hard boiled eggs, and some powdered or minced parsley. Pour a few spoonfuls over the chickens....
22 minute read
Browned Potatoes.
Browned Potatoes.
Boil with their skins on. Throw off the water; take each potato in a clean towel, and hold it while you strip off the skin. Lay them, when peeled, in a greased baking-pan, and set this in a hot oven. Roast, with good dripping, until they are well colored....
14 minute read
Baked Custards.
Baked Custards.
1 quart of milk; 4 beaten eggs; 5 tablespoonfuls of sugar, beaten with the eggs; nutmeg, and 2 teaspoonfuls of flavoring extract. Scald the milk; pour upon the other ingredients; stir together well; flavor, and pour into stone-china cups. Set these in a pan of hot water; grate nutmeg upon each, and bake until firm. Eat cold from the cups....
26 minute read
Chicken and Sago Soup.
Chicken and Sago Soup.
Take the top from your chicken pot-liquor; add the cracked bones of the chickens, from which you cut the meat for “breakfast, luncheon, or tea;” boil gently one hour. Strain, and season to taste; add a cup of soaked sago, and simmer until it is soft and clear....
15 minute read
Beefsteak Pudding.
Beefsteak Pudding.
3 lbs. of rump steak; 3 eggs; 2 cups of milk; 5 tablespoonfuls of prepared flour; pepper and salt; melted butter; parsley; French mustard. Cut the steaks into pieces rather more than an inch wide and long. Beat with a rolling-pin; pepper and salt, and dip each in a mixture of melted butter and minced parsley, with a little French mustard. Lay in the bottom of a greased bake-dish; pour over them a batter made of the eggs, flour, and milk, bake an hour and a quarter. Serve in the bake-dish....
25 minute read
Fried Hominy.
Fried Hominy.
Boil hominy—the fine-grained—the day before you want to use it. When perfectly cold and stiff, remove the skin from the top, and cut the hominy into neat squares. Flour and salt these, and fry to a nice brown in hot lard or dripping. Drain well, and eat hot....
13 minute read
Sweet Potato Pie.
Sweet Potato Pie.
Parboil; skin; cool, and slice crosswise firm sweet potatoes. Line a pie-dish with a good crust; put in a layer of sliced potatoes; sprinkle abundantly with sugar; scatter in four or five whole cloves, and cover with more slices. Fill the dish thus: put in a liberal tablespoonful of melted butter; pour in a little water and a teaspoonful of lemon-juice; cover with puff-paste, and bake. Eat cold. This is a Virginia dish, and very nice....
31 minute read
Ox-tail Soup.
Ox-tail Soup.
2 ox-tails; 1 onion; 2 turnips; 2 carrots; bunch of sweet herbs; 6 whole cloves; 2 tablespoonfuls of catsup; 1 glass of wine; pepper and salt; ½ lb. of lean ham; butter; water. Joint the tails, and slice the vegetables and ham. Put two tablespoonfuls of butter into the soup kettle, with the tails, ham, vegetables, herbs, and a pint of water. Cover closely, and simmer half an hour after they begin to smoke. Add, then, six quarts of water, if the tails are of a fair size, and simmer four hours, or
51 minute read
Ducks à la Mode.
Ducks à la Mode.
Joint the ducks; pepper, salt, and flour them. Fry to a light brown in a little butter. Put into a saucepan with a cup of your soup-stock—strained off before pulping the vegetables—a tablespoonful of minced onion, pepper and salt to taste. Cover, and stew tender; say about forty minutes from the commencement of the boil. Keep hot over boiling water while you strain the gravy; add a glass of wine, and thicken with browned flour. Boil until thick, and pour over the ducks....
23 minute read
Scalloped Cauliflower.
Scalloped Cauliflower.
Boil twenty minutes—tied up in netting—in hot salted water. Cut into small clusters, rejecting the main stalk altogether. Set these closely together in a buttered bake-dish; pour drawn butter over them, and sift fine crumbs thickly upon the top. Bake in a good oven until browned....
13 minute read
Sponge-Cake Soufflé Pudding.
Sponge-Cake Soufflé Pudding.
12 square (penny) stale sponge-cakes; 5 eggs; 1 cup of milk; 2 glasses of sherry; ½ cup of sugar. Lay the cakes in a buttered pudding-dish; pour the wine over them, and cover for half an hour. Heat the milk; pour upon the beaten yolks and half the sugar. Stir over the fire until quite thick. Pour, gradually, upon the cakes, letting it soak in well before adding more. Put into the oven, and, when very hot, cover with the whites, whisked stiff with the rest of the sugar, and shut the oven-door unt
39 minute read
Boiled Corned Beef.
Boiled Corned Beef.
Put a piece of brisket, weighing six or eight pounds, in plenty of cold water. Set at the back of the range out of everybody’s way, and cook slowly, allowing eighteen minutes per pound. Take up; wipe carefully; rub all over with butter, and dish. Serve horseradish sauce with it. Pour the pot-liquor into the stock-jar....
16 minute read
Scalloped Cabbage.
Scalloped Cabbage.
When your beef has begun to boil fairly, put in a firm white cabbage, from which you have stripped the outer leaves. Cook in the boiling pot-liquor until tender. Take out, quarter, and let it cool rapidly. When quite cold, chop; stir in pepper and salt, and put into a greased bake-dish. Pour over it half a cupful of soup-stock; sift crumbs thickly on the top, and bake, covered, half an hour, or until very hot throughout; then brown....
22 minute read
Farina Pudding.
Farina Pudding.
1 quart new milk; 4 tablespoonfuls of farina; 4 eggs; 5 tablespoonfuls of sugar; nutmeg. Soak the farina two hours in a little water. Scald the milk; stir in the farina, and cook ten minutes, using the spoon constantly. Pour upon the beaten eggs and sugar. Beat all together well. Put in nutmeg to taste, and pour into a buttered pudding-dish. Bake half an hour, or until firm and well colored. Eat warm—not hot....
30 minute read
Split Pea Soup.
Split Pea Soup.
Soak a quart of split peas overnight. Next day, put on in the pot-liquor from your corned beef—having removed the fat from the latter. Add an onion, sliced, and three stalks of celery, with a few sprigs of parsley, cut fine. Boil gently—adding boiling water should the liquid sink too much—three hours. Rub through a colander; return to the fire; pepper, and stir in a cup of milk, in which has been cooked for one minute a tablespoonful of butter, cut up in a teaspoonful of flour. Pour out at once
28 minute read
Larded Mutton Chops.
Larded Mutton Chops.
Cut off the skin and fat. Lard the chops thickly with strips of fat pork. Season them with a mixture of pepper, salt, and mace. Put into a saucepan; cover with a little of yesterday’s soup, if you have no other gravy, and a spoonful of tomato catsup. If you have a spoonful or two of green peas left from Sunday, put them in, and a little minced onion. Cover, and cook slowly half an hour. Turn the chops, and cook twenty minutes longer. Take out, and keep warm. Strain the gravy; thicken with browne
35 minute read
Tomato Sauce.
Tomato Sauce.
Stew a can of tomatoes twenty minutes. Pulp through a colander, and put back into the saucepan, with pepper, salt, sugar, and a great spoonful of butter rolled in flour. Simmer twenty minutes more, or until the sauce is of the consistency of boiled custard....
12 minute read
Macaroni à la Crême.
Macaroni à la Crême.
Cook—having broken it into short pieces—half a pound of macaroni ten minutes in boiling water. Pour this off, and add a cupful of milk, with a little salt. Stew tender in this. In another saucepan heat a cup of milk, thicken with a teaspoonful of flour, stir in a tablespoonful of butter, and, at last, a beaten egg. Drain the macaroni; dish; stir through it two heaping tablespoonfuls of grated cheese, with a little cayenne. Pour on the sauce, and serve....
23 minute read
Apple and Tapioca Pudding.
Apple and Tapioca Pudding.
1 teacupful tapioca; 6 pippins, pared and cored; 1 quart of water; 1 teaspoonful of salt; a little grated lemon-peel; sugar; cloves. Cover the tapioca with three cups of tepid water, and set in a warm place for five hours, stirring once in a while. Pack the apples in a pudding-dish, with a pinch of lemon-peel in each. Add a cup of warm water; cover closely, and cook in a moderate oven, turning as they cook at the bottom. When soft, drain off the water, fill the centre of each apple with sugar, p
41 minute read
Rabbit Soup.
Rabbit Soup.
1 large rabbit; 2 lbs. of beef-bones; 2 slices lean corned ham; 1 large onion; bunch of sweet herbs; 2 tablespoonfuls of tomato sauce; 3 quarts of water; raw egg; crumbs. Put the rabbit, jointed, the cracked bones, sliced ham and onion, and chopped herbs on in the water. Fit a tight cover upon the pot; set a weight on top, and stew four hours. The meat should be in rags. Strain, rubbing the vegetables through the colander. Season, cool, and take off the fat. Put over the fire, add some tomato sa
39 minute read
Venison Steaks.
Venison Steaks.
Trim off the hard skin, and flatten each steak with the side of a hatchet. Butter the gridiron well, and have the fire clear and hot. Turn often, not to lose a drop of the juice. Cook three or four minutes longer than you would beefsteaks. The Vertical Broiler is admirably adapted for broiling venison. Have ready, in a hot chafing-dish, a tablespoonful of butter for each pound of venison, a pinch of salt, a little pepper, a tablespoonful of currant jelly for each pound, and a glass of wine for e
38 minute read
Oyster Salad.
Oyster Salad.
1 quart of oysters—cut, not chopped, to pieces; 1 bunch of celery, also cut small; 2 tablespoonfuls best salad oil; 1 teaspoonful of powdered sugar; ½ teaspoonful of salt, and the same of pepper and of made mustard; yolks of 2 raw eggs; 4 tablespoonfuls cider vinegar. Beat the yolks light, with sugar, salt, pepper, and mustard. Whip in, gradually, the oil until the mixture is thick; add the vinegar—beating still—a little at a time. Put the oysters, drained and cut up, with the celery, into a sal
30 minute read
Potatoes à la Lyonnaise.
Potatoes à la Lyonnaise.
12 parboiled and cold potatoes; 1 chopped onion; chopped parsley, pepper, and salt; butter, or dripping, for frying. Slice, or chop the potatoes. Heat the dripping in a frying-pan. Put in the onion, and fry one minute; then cook the potatoes, adding the parsley and seasoning. Shake and stir constantly lest the potatoes should stick to the pan, or brown. They should be done in five minutes. Drain off the fat by shaking to and fro in a hot colander—then dish....
23 minute read
Cottage Pudding.
Cottage Pudding.
1 cup of sugar; 1 tablespoonfuls of butter, creamed with the sugar; 2 eggs; 1 cup of milk; 3 cups of prepared flour; 1 teaspoonful—scant—of salt. Rub butter and sugar together; beat up with the yolks; add the milk, the whipped whites—lastly, the flour. Bake in a buttered cake-mould. Turn out, when done, upon a hot plate. In serving, cut in slices, and eat with liquid sauce....
27 minute read
Vermicelli Soup.
Vermicelli Soup.
4 lbs. knuckle of veal; 1 lb. lean ham; 2 carrots; 1 onion; 4 stalks of celery; bunch of herbs; 1 great spoonful of butter; 6 quarts of water; 4 tablespoonfuls of vermicelli, broken small, and boiled ten minutes in hot salted water. Cut up the veal and ham into small pieces; slice the vegetables; put into a soup-pot in which you have melted a great spoonful of butter. Set where it will heat slowly; cover closely, and leave it for one hour, stirring now and then. Pour in, then, the cold water, an
43 minute read
Veal Cutlets à la Milanaise.
Veal Cutlets à la Milanaise.
Make your butcher cut the cutlets very thin—about half the thickness of those usually sold. Flatten with the side of a hatchet; dip in beaten yolk of egg, then in cracker-dust, mixed with pepper and salt. Fry to a fine brown in hot dripping. Drain off the fat; lay upon a hot dish, and put upon the middle of each slice (they should not be more than four inches long by three wide) a spoonful of the following sauce: Make a half-cup of drawn butter; stir in the stiffened white of an egg, with a tabl
33 minute read
Hot Slaw.
Hot Slaw.
Boil the cabbage in two waters. Drain, when tender; chop quickly, press out all the water, and put into a deep dish. Heat in a saucepan half a cup of vinegar, one tablespoonful of butter, one tablespoonful of sugar, pepper and salt at discretion. When scalding, add a half teaspoonful of flour wet with water. Boil one minute, and pour upon the cabbage. If you have celery vinegar at hand, use for this dressing....
20 minute read
Baked Halibut.
Baked Halibut.
Get a cut of halibut weighing five or six pounds, and lay for two hours in salt and water. Wipe dry, and score the outer skin. Set in the baking-pan; pour a cupful of boiling water, in which has been mixed a tablespoonful of butter, over it, and bake one hour, basting often with butter-and-water. When a fork will penetrate it easily, it is done. Lay upon a hot dish; add a little boiling water to the gravy, stir in a teaspoonful of anchovy sauce, the juice of half a lemon, and a little browned fl
31 minute read
Fried Salsify.
Fried Salsify.
Scrape, and boil until tender. Drain and cool. Mash to a paste, picking out the fibres. Add a very little milk, a spoonful of butter and a beaten egg and a half for each cupful of mashed salsify. Make into flat, round cakes; roll in flour, and fry brown....
14 minute read
Dorchester Cracker Plum-Pudding.
Dorchester Cracker Plum-Pudding.
2 quarts of milk; 6 Boston crackers, split and buttered; 8 eggs, beaten very light; 2 cups of sugar; nutmeg, cloves, and cinnamon to taste; 1 lb. of raisins, seeded and cut in two; 1 teaspoonful of salt. Heat the milk almost to boiling, and pour upon the beaten eggs and sugar, with the seasoning. Do not boil it again. Butter a pudding-dish; put a layer of buttered crackers in the bottom, buttered side up, and moisten with a few spoonfuls of custard. Cover thickly with raisins, and these with cra
57 minute read
Sheep’s Head and Barley Soup.
Sheep’s Head and Barley Soup.
1 sheep’s head, carefully cleaned, with the skin on; 4 pig’s feet, also cleaned nicely; 2 onions; 2 turnips; 2 carrots; bunch of sweet herbs; 1 can of tomatoes; ½ cup of soup-barley, soaked two hours in a little water; 7 quarts of water; pepper, salt, mace, and sugar. Crack the bones of the head and feet; wash very well; put the sliced vegetables and the herbs into a pot with the water, and cook gently five hours. At the end of three hours add the tomatoes. Should the liquid boil down to less th
49 minute read
Bacon and Eggs.
Bacon and Eggs.
Cut one pound of streaked bacon into thin long slices; put into a frying-pan and cook slowly, turning often, until quite crisp. Pour off and strain the fat, and pour two tablespoonfuls of it into a stone-china or block-tin dish. Add two larger spoonfuls of good gravy left from yesterday’s pigeons, with as much cream, in which have been mixed half a teaspoonful of flour and a pinch of soda. Set this in a dripping-pan, with boiling water in the bottom, but not enough to overflow the dish, and stir
36 minute read
Cheese Fondu.
Cheese Fondu.
1 cup dry and fine bread-crumbs; 2 scant cups of milk, with a pinch of soda stirred in; ½ lb. dry cheese, grated; 3 beaten eggs; 1 small tablespoonful of melted butter; pepper and salt. Soak the crumbs in the milk; beat in eggs, butter, seasoning—finally the cheese. Butter a pudding-dish; pour in the mixture, strew crumbs on the top, and bake in a rather quick oven to a light brown. Serve at once, as it soon falls....
21 minute read
Lemon Tartlets.
Lemon Tartlets.
5 eggs; 5 tablespoonfuls of sugar; 1 quart of milk; ⅓ cup of prepared flour; 1 lemon, a large one—juice and grated peel; a pinch of salt. Heat the milk; stir in the flour wet with a little cold milk, and heat again, stirring all the while. Pour upon the beaten yolks and sugar; cook for one minute. Take from the fire, and beat in the lemon-juice and grated rind. Have ready, baked and hot, some shells of puff-paste lining “patty-pans.” Fill with the mixture and cover each with a méringue made of t
43 minute read
Clear Sago Soup.
Clear Sago Soup.
Remove the fat from your soup-jelly. Pour off as much as you need for to-day, without disturbing the sediment. Heat, simmer and skim until the scum ceases to rise; put in half a cup of German sago which has been soaking one hour in a little water. Cook gently until clear....
14 minute read
Roast Beef.
Roast Beef.
Lay in a dripping-pan and pour a cup of boiling water over it. Roast about ten minutes per pound, basting frequently and copiously. When done, dish; pour the strained gravy into a bowl and set in ice-water to throw up the fat. Remove this, return the gravy to the fire, pepper, salt, and thicken with browned flour. Boil once, and serve in a boat....
18 minute read
Potato Balls.
Potato Balls.
Mash potatoes very light with butter, milk and salt, and beat in two raw eggs. Put into a buttered saucepan, and stir until hot and stiff. Turn out and let the paste get cold. Then make into balls; roll each in flour; half an hour before taking up the roast beef, pour off nearly all the gravy, and lay the balls about the meat in the dripping-pan. Baste them whenever you baste the meat, and cook to a fine brown. Drain off the grease, and serve as a garnish to the beef, when dished....
26 minute read
Ribbon Blanc-Mange.
Ribbon Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine; ¾ cup of sugar; 1 great spoonful of grated chocolate, wet in a very little cold milk; beaten yolk of one egg; 1 great spoonful of cranberry juice; vanilla extract. Soak the gelatine one hour in a cup of the milk. Heat the rest to scalding; add sugar and soaked gelatine, and stir eight minutes over the fire. Strain through a muslin bag into four bowls, putting equal portions in all. Color one brown by stirring in the wet chocolate; another yellow, by
1 minute read
Cream Soup.
Cream Soup.
Put the contents of your stock-pot over the fire; add as much boiling water as is needed to make soup for to-day. First, however, take out the sheep’s tongue, and lay it aside. Simmer the soup for one hour; strain and season; return to the fire, and when it is hot, add a tablespoonful of butter rolled in flour; next, the sheep’s tongue, skinned and cut into dice. Boil up; pour into the tureen, and stir in a cup of hot milk in which two beaten eggs have been cooked one minute....
25 minute read
Larded Beef.
Larded Beef.
Thrust lardoons of fat salt pork quite through your cold roast, when you have trimmed off the ragged parts. Put into a deep pan; strew with chopped herbs, and minced onion, pepper, salt, and four or five whole cloves; also, a tablespoonful of chopped green pickle. Half cover with broth made from yesterday’s skimmed gravy, and a little soup-stock. Cover the pan closely, set in a moderate oven, and cook one hour—more, if the piece be large. Turn, when the time is half gone. Dish the meat, strain,
29 minute read
Baked Soup.
Baked Soup.
3 lbs. of beef, cut into small squares; ½ lb. lean ham, chopped; 1 lb. of veal, cut small; 2 onions; 2 carrots; 2 tablespoonfuls German sago; can of green peas; pepper and salt; 6 quarts of water. Put the chopped ham in the bottom of a broad jar that will go into your oven; cover with sliced vegetables, some of the peas and sago, and this with beef or veal. Pack vegetables and meat in alternate layers, seasoning each with pepper and salt. Pour in six quarts of water, if the jar will hold so much
1 minute read
Mock Pigeons.
Mock Pigeons.
2 large cutlets of veal, cut rather thin, and beaten flat; ½ lb. of fat salt pork; yolks of two hard-boiled eggs; 1 cup of bread-crumbs; pepper, salt, and 1 tablespoonful of chopped onion pickle; a little sugar; powdered or minced parsley; a little oyster-liquor. Lay the cutlets upon a dish, and spread the upper side with a force-meat made of the ingredients above enumerated; roll each up closely; bind in shape with soft string, and lay in a dripping-pan. Pour over them two cupfuls of boiling wa
45 minute read
Arrowroot Pudding—Hot.
Arrowroot Pudding—Hot.
3 even tablespoonfuls arrowroot; 1 quart fresh milk; 1 tablespoonful of butter; 4 tablespoonfuls of sugar; 4 eggs, beaten light; nutmeg and vanilla flavoring. Scald the milk; wet the arrowroot with cold water, and stir into the hot milk, until the latter is well thickened. Cream the butter and sugar; beat up very light with the eggs, and stir into the thickened milk. Flavor; pour into a buttered mould; set in a pot of boiling water—not deep enough to float it—and boil steadily for one hour. Set
39 minute read
Sweetbread Ball Soup.
Sweetbread Ball Soup.
Boil, blanch, cool, and chop very fine two sweetbreads; mix with them one-third their bulk of fine crumbs, previously soaked, and rubbed smooth with a little cream. Beat up the yolk of a raw egg, and work all with pepper and salt to a paste. Make into small balls with floured hands, and set by for half an hour in a cold place. Strain off two quarts of soup from your stock-jar, when you have skimmed it. Heat and boil slowly five minutes, skimming it well. Drop in the balls very carefully—not to b
30 minute read
Chicken and Ham Pie.
Chicken and Ham Pie.
1 chicken; 1 lb. of lean veal; ½ lb. corned ham; yolks of 3 hard-boiled eggs; 1 cup of gravy or stock; ½ can of mushrooms; pepper and salt; good paste for cover. Joint the chicken; cut the veal and ham into dice, slice the mushrooms and yolks; place in alternate layers, seasoned with pepper and salt, in a large pudding-dish; pour in the gravy, and cover with a thick crust of good pastry. Ornament the edges, and make a slit in the middle. Bake in a steady oven, and when almost done, wash over wit
28 minute read
Rice Croquettes.
Rice Croquettes.
2 cups of cold boiled rice; 2 tablespoonfuls of melted butter; 3 beaten eggs; a little flour; 2 tablespoonfuls of sugar; a large pinch of grated lemon-peel, and salt to taste; raw egg and pounded cracker. Beat eggs and sugar together, and work the butter into the rice. Stir all together; season; make into croquettes; roll in egg and cracker-crumbs, and fry, a few at a time, in sweet lard. Drain, by rolling them on soft white paper, and eat hot....
23 minute read
Creamed Potatoes.
Creamed Potatoes.
Boil, and, while hot, slice the potatoes. Make a sauce by heating a cup of milk, stirring into it a great spoonful of butter, a scant teaspoonful of corn-starch, wet in cold water, a little chopped parsley, and boiling until thickened. Beat in the frothed white of an egg, and pour upon the potatoes, which should first have been put into a deep dish and sprinkled with pepper and salt....
19 minute read
Cup Puddings.
Cup Puddings.
3 eggs; the weight of the eggs in flour, prepared ; half their weight in sugar; one-quarter of their weight in butter; 2 tablespoonfuls of milk; a little nutmeg. Rub butter and sugar together; add the beaten yolks, the milk; at last, the whisked whites and flour, alternately. Bake in small buttered tins, or cups. Eat warm, without or with sauce, according to your preference....
27 minute read
Noodle Soup.
Noodle Soup.
Empty your stock-jar into the soup-pot, adding as much boiling water as you may need, with additional seasoning, and any bones you may chance to have. Simmer one hour, or more; strain, return to the fire, and boil and skim for five minutes, before dropping in a generous handful of noodles—dried, or fresh. Simmer twenty minutes. For receipt for noodles, please consult Wednesday, First Week in August....
18 minute read
Roast Pig.
Roast Pig.
See that your butcher has done his part well in cleaning the month-old pig. Rinse out with soda and water, then with fair water, wiping the pig dry, inside and out. Prepare a dressing of a cupful of crumbs, half a chopped onion, two teaspoonfuls powdered sage, three tablespoonfuls of melted butter, a saltspoonful of salt, and as much pepper, half a grated nutmeg, and the yolks of two beaten eggs. Moisten with half a cup of soup-stock, and stuff the little fellow into his original size and shape.
1 minute read
Mince Pie.
Mince Pie.
2 lbs. lean fresh beef, boiled, and, when cold, chopped fine; 1 lb. beef suet, powdered ; 5 lbs. of apples, pared, cored, and chopped; 2 lbs. of raisins, seeded and chopped; 1 lb. sultana raisins, washed, and picked over; 2 lbs. of currants, washed, and carefully picked over; ¾ lb. of citron, cut up fine; 2 tablespoonfuls of cinnamon; 1 powdered nutmeg; 2 tablespoonfuls of mace; 1 tablespoonful of cloves, and the same, each, of allspice and fine salt; 2½ lbs. of brown sugar; 1 quart brown sherry
58 minute read
Lobster Soup.
Lobster Soup.
1 can of preserved lobster; 2 anchovies; 1 onion; 1 quart of milk; bunch of sweet herbs; grated rind of half a lemon; pinch of soda, stirred in the milk; 3 tablespoonfuls of butter rolled in flour; 1 quart of water; pepper and salt; 2 raw eggs. Put sliced onion, anchovies, chopped herbs, lemon-peel and the can-liquor on in the water, and boil down to a pint. Strain, put in the chopped lobster meat, with pepper and salt. Heat to a boil; stir in the floured butter; simmer fifteen minutes and pour
33 minute read
Ragoût of Roast Pig.
Ragoût of Roast Pig.
Slices of cold roast pig; the rest of the can of mushrooms opened on Wednesday; 2 tablespoonfuls of butter; 3 beaten eggs; 1 cupful of gravy or stock; juice and grated peel of half a lemon; chopped parsley, cayenne, salt and mace to taste. Put gravy and mushrooms into a saucepan; heat to boiling, put in the butter rolled in flour; cut the slices of pig of nearly equal size; rub over with pepper, salt, mace, and lemon-peel; put them into the gravy and make very hot, but do not boil. Stir in the b
32 minute read
Purée of Canned Peas.
Purée of Canned Peas.
Boil the peas soft in hot salt water; drain, and pulp through a colander into a saucepan. Add a great spoonful of butter rolled in flour; three tablespoonfuls of milk or cream, a little sugar, pepper and salt. Simmer five minutes—stirring constantly—and pour out....
13 minute read
Rice Pudding Méringue.
Rice Pudding Méringue.
1 quart of fresh milk; 1 cup of raw rice; 2 tablespoonfuls of butter; 1 cup of sugar; 4 eggs; grated peel of ½ lemon; a little mace and cinnamon. Soak the rice in the milk three hours, then heat in a farina-kettle, and simmer tender. Cream butter and sugar, add the beaten yolks and one beaten white, and when the rice has cooled a little, beat all together with the seasoning. Bake about forty minutes in a buttered pudding-dish. When firmly set, cover with a méringue made of three whisked whites b
37 minute read
Transparent Soup.
Transparent Soup.
4 lbs. of lean, coarse beef, cut into strips; 2 slices of lean ham, also stripped; 2 tablespoonfuls of butter; 2 turnips; 1 carrot; 2 onions; 2 stalks of celery; pepper and salt to taste; 1 tablespoonful of gelatine, soaked two hours in a little cold water; 5 quarts of water; sweet herbs. Put the butter into the soup-kettle; when it heats, add the meat, cover close, and set where it will heat without scorching. In half an hour set directly over the fire and stir until the meat is coated with a b
1 minute read
Larded Rabbits.
Larded Rabbits.
2 rabbits; ½ lb. fat salt pork; 1 cup of soup-stock—diluted with hot water; bunch of herbs; ½ onion; a glass of wine; pepper and salt, butter and flour. Divide each rabbit into quarters; lard the upper sides of these with strips of pork. Fry until lightly browned. Put into a saucepan and nearly cover with broth; strew with onion, parsley, pepper and salt, and simmer forty-five minutes, or until tender. Dish, and keep the rabbits hot; strain the gravy, add a good lump of butter rolled in browned
28 minute read
Cabinet Pudding.
Cabinet Pudding.
½ lb. of prepared flour; ¼ lb. of butter; 5 eggs; 1½ lbs. of sugar; ½ lb. of raisins, seeded and cut into thirds; ¼ lb. currants, washed and dried; ½ cup of milk; ½ lemon—juice and grated peel. Cream butter and sugar; add the beaten yolks, the milk, then the flour and whipped whites, by turns. Last of all, stir in the fruit, well dredged. Turn into a well-buttered mould and boil steadily nearly three hours. Be careful that the water does not bubble over the top of the mould. When done, dip in co
31 minute read