THE YORK COOK BOOK

Dumplings. One cup sour cream, a little soda and salt, one egg. Mix up thick with flour. Drop slowly in the kettle of beef broth, a little at a time. They can be made without eggs.

Mrs. Fred James.

Drop Dumplings for Chicken. Take two eggs, four table spoons water, teaspoon baking powder and flour enough to make a stiff batter. Drop from the spoon into the soup.

Mrs. Libbie Shaw.

Egg Dumplings for Soup. To half pint milk add two well iDeaten eggs, and as much flour as will make a smooth (rather thick) batter, free from lumps. Drop this batter, a tablespoon- ful at a time, into boiling soup. Boil fifteen minutes or long- er, A half teaspoon baking powder improves the dumplings.

Mrs. Mary B. Provost.

Chicken Broth. The water chicken was boiled in, set away in a cool place, makes a good broth. The next day skim off the fat, take the bones of the chicken, put into the soup pot with the broth, one onion cut very fine, one carrot, one turnip, a small bunch of parsley, a little salt and pepper. Let boil two hours. With a skimmer take out the bones. Add half a cup of rice or vermicelli. Let it boil one hour. You will then have a nice chicken broth. Take off all tiie meat you can from the bones. To make any of these little dishes requires but very little meat. MRS. ANNA CLARK.

Chicken and Egg Soup. Cut a chicken at the joints. Put in enough cold water to cover it well. When it comes to a boil Ekim it well and season with salt and pepper. Half hour be- fore serving put in two leaves of laurel and one of cabbage. When ready to serve, strain, return to the fire, add two eggs, well beaten, into which has been stirred one cup of dry bread grated. Cook about one minute. Keep the chicken well cov- ered with water. Beef or mutton may be used in the same manner. MRS. HERMAN BEHLING.

Canned Corn 8oup. Open a can of corn, turn it into a gran- iie-ware dish, and thoroughly mash with a potato-masher un- til each kernel is broken; then rub through a sieve to remove the skins. Add sufficient rich milk to make the soup of the desired consistency, season with salt, reheat and serve. If pre- ferred a larger quantity of milk and cream may be used, and the soup, when reheated, thickened with a little cornstarch or flour. MRS. ELVA ARMSTRONG.

Corn Soup. One can corn, one quart and two gills milk, three tablespoons butter, two tablespoons flour, one teaspoon salt, one fourth teaspoon pepper, one tablespoon chopped on- ion, yolks two eggs. Mash the corn fine, add the quart of milk end cook fifteen minutes. Cook butter and onion in frying pan slowly; now add flour and cook until frothy, stir this into corn snd milk, add salt and pepper and cook ten minutes; then rub the soup through a strainer and return to the fire, beat the yolks well, add the two gills of milk, stir this into the soup and cook for one minute, stirring all the time.

MRS. PRA.NK HANXIS.

Xocdles. Take one-third cup broth and let it cool. When cool add to it one egg and knead in enough flour to make a stiff dough. Roll as thin as possible, dredging with a little flour, roll up snugly and slice from the end, then shake out the strips and place on plates until dry. This may done in the oven when not too hot, with both doors left open. They may be added to any rich soup, chicken broth preferred. They will cook in twenty or thirty minutes, hence should be put in only, this length of time before serving. MRS. OLIVE DURHAM.

Cream of Pea Scup. Put one pint of peas, measured after shelling, into a granite sauce pan, with enough cold water to •cover, and cook until tender. Take out half of them, rub the remainder through a sieve with the. water in which they were boiled. Scald three cups sweet milk, rub together two table- spoons of flour, and one of butter, add to the milk and the peas that were rubbed through the sieve, stir until it thickens, add the remaining peas, a cup of cream heated to scalding, a scant teaspoon salt, one-fourth teaspoon pepper. A tiny sprig of mint is used by many. MRS. GEO. HOPKINS.

Potato Soup. Thinly slice enough potatoes to make one pint, with a very little onion chopped flne, boil in one quart

6 THE YORK COOK BOOK.

water until perfectly tender; add salt, pepper and teaspoon butter. If noodles are used, make them by taking yolk of one egg, little salt, and stiffen with flour; roll and cut fine, to look like macaroni. Boil fifteen minutes then add one well beaten egg mixed with two cups sweet milk. If too thick, add more water. After adding milk and egg let it come just to a bolL

MRS. L. M. STREET.

Toiuato Sciip. Slice one large onion fine, cook until tender in plenty of butter in a saucepan. Pour in one quart canned (or fresh) tomatoes, seas.on with salt and pepper. Put in half teaspoon of soda and stir until it ceases to foam. Then add one pint of rich sweet milk or cream, and a few rolled crackers. Let the mixture just get hot (not boil) and serve at once.

MRS. L. S. FERGUSON.

Tomato Soup. Slice two onions, fry them in butter until brown. Then fry two dozen tomatoes just sufficiently to heat them through, and put them into a stew pan with their gravy and the onions, adding a pinch of celery seed and a carrot cut up fine. Stew these gently for an hour. Add three pints of soup stock and stew for an hour and a half; then pulp the whole of the vegetables through a sieve, season with salt, black and cayenne pepper and serve with toasted bread cut in dice.

MRS. ANNA CLARK.

Tomato Soup. One quart tomatoes, one pint boiling w^ater, butter size of an egg, one teaspoon soda. Put all on stove to boil. Just before serving, stir in one quart of boiling milk and season with salt and pepper. MRS. G. W. WIRT.

Veal Soup. Put a knuckle of veal into three quarts of cold water, salt it, and add one small tablespoon raw rice. Let it simmer four hours, when it should be reduced half. Into the tureen put the yolk of one egg, mixed with a cup of cream or new milk. Add a small lump of butter; strain the soup inta this, stirring all the time. Beat it a moment at the last.

MRS. G. S. MANN.

Vegetable Soup. Put a knuckle of veal into three quarts of cold water. Boil slowly (hardly above simmering) three hours, or until it begins to get tender, then season it with a table- spoon salt and half teaspoon pepper, boil it a half hour longer^ then add one carrot, one turnip, two tablespoons rice, one

large onion, one head of celery, two potatoes, one tomato. The vegetables to be minced in small pieces like dice. After the ingredients have boiled slowly one hour it is ready to serve.

MRS. CHAS. CARPENTER.

How to Dress. Cut the heads off, put in boiling water a few seconds, take out and put in cold water a few seconds, then scale with a knife. Now take a sharp knife and cut along one side of the backbone and slice the flesh off along the ribs. Then cut along the other side of the backbone and do likewise. By this process there will be two pieces of the flesh without any bones. Salt, pepper and roll in white corn meal, fry in butter, or lard will do. Brown one side, then turn and brown the other. MISS MINNIE JOHNSON.

Steamed Fish. Never boil fish, but steam it. Put in a dish of some kind that you can put in your boiling kettle. Set three teacups in the kettle to keep the dish above water; cover the kettle tightly. It will steam as quickly as it will boil. Take the water you find in the dish with the fish for your sauce. This way of cooking retains all the flavor of the fish.

MISS HATTIE S. REED.

Codfish Balls. Pick as fine as possible a teacup nice white codfish, freshen over night. Put in a basin with water a piece of butter the size of an egg, and twa eggs, beat it thoroughly and heat it until it thickens, without boiling. Have some po- tatoes ready prepared and nicely mashed. Work the fish and potatoes together thoroughly, make in flat cakes and brown both sides. MRS. BELLE HUNTER.

Codfish en Toast (very fine) A teacup o' freshened cod- fish, picked fine. Fry a sliced onion in a tablespoon of butter. When it has turned brown, put in the fish with water enough to cover it. Add half a can of tomatoes or half a dozen fresh ones. Cook all nearly an hour, seasoning with a little butter and pepper. Serve on slices of toast, hot.

MRS. C. N. CARPENTER.

g THE YORK COOK BOOK.

Clam Chowder. Chop fine two ounces salt pork, peel and slice one pint of onions and fry them together till light brown. Slice a quart of potatoes; when the pork and onions are brown put the potatoes with them. Pour into pot four quarts boiling water, one can tomatoes, and the juice from fifty clams, add one heaping teaspoon celery seed, one salt spoon each of pow- dered thyme, mar jorum and savory, one tablespoon .salt and chopped parsley. Let all boil slowly for half an hour, then add fifty chopped -clams. Boil half an hour longer, and serve with pilot biscuit. MRS. E. O. WRIGHT.

Escalloped Oysters. Three pints of crackers, rolled fine. Butter a deep baking dish (granite iron is best) and into this rlace a layer of crackers, then oysters with salt, butter, pepper, and part of the liquor from oysters, then another layer of crackers covered with oysters in the same way. Continue un- til all the oysters are used, finishing with a thin layer of crackers. Pour over the remaining liquor; cover all with sweet milk (new milk preferred). Bake twenty minutes, refill with milk and brown. MRS. G. W. BEMIS.

Escalloped Oysters. Put a layer of rolled crackers in an oval dish, then a layer of oysters, lay on small pieces of butter and dredge with salt and pepper, moisten well with milk (or with equal parts of milk and water). Add another layer of crackers, oysters, and butter, dredge and moisten as before. Continue these alternate layers until the dish is nearly full. Cover with thin layer of crackers and butter. If dish holds two or more quarts it will require about two hours to bake.

MRS. JOSEPH BOYER.

Fried Oysters. Dip the oysters in beaten egg and then in rolled crackers highly seasoned with salt aand pepper. Fry in deep lard like doughnuts. It is best to use. a wire basket.

MISS HALLIE POST

Creiimed Oyster;--. To one quart of oysters use one pint of cream. Put the cream over the fire in a double boiler, mix a generous tablespoon of flour with a little cold milk and stir in- to the cream when it is boiling. Season with salt, a little cay- enne pepper, and a teaspoonful of onion juice. Let the oysters come to a boil in their own liquor. Drain off all the liquor and turn the oysters into the cream mixture. Have ready on

a hot platter square pieces of toast well buttered, and turn the mixture over them. Serve at once.

MRS. FLOY McCONAUGHY.

Oyster Pie. Tut a layer of oysters in a pan, then a layer of raw potatoes sliced thin as possible; dredge a little flour over this and a few pieces of butter, then another layer of oysters, potatoes, butter and so on until all of a quart of oys- ters are used. Pour on the liquor, make a light crust, put on the top and bake. MRS. E. O'. WRIGHT.

Raw Oysters. In serving them without the shells the most attractive way is in a dish of ice, made by freezing water in a tin form shaped like a salad bowl, or in a iDlock of ice in which a cavity has been made with a hot flat iron. They should first be well drained in a colander, sprinkled with plenty of pepper and salt, and placed on the ice. Let remain in a cool place for half an hour or until time of serving. A simpler and equally delicious way is to drain well, sprinkle with salt and pepper, place the dish on ice or in a dish of cold water half an Lour before serving, adding bits of ice. Serve with horse ra- dish, chilli sauce, slices of lemon, or simply vinegar.

MRS. J. M. DAVIDSON.

Royal Oyster Stew. Take the liquor when it comes to a boil, skim and season with butter and pepper, add oysters, lei come to a boil only. Season with salt and serve.

MRS. AMANDA J. KENNEDY.

Oyster Stew. Take one quart fresh oysters, pour the liquor into a stew pan; take equal parts of thejiquor and sweet milk, add two large tablespoons butter, pepper and salt to taste. Let boil, add oysters, then let come to a boil only. Serve at once.

MRS. JESSE LOVE.

Baked Salmon. One small can salmon, remove bones and chop fine, four hard boiled eggs chopped fine, eight soda crack- er rolled fine, two tablespoons melted butter, salt and pepper to taste, mix thoroughly. Add warm water enough to soften and bake twenty minutes.

MRS. T. E. SEDGWICK.

Salmon With Eggs. Cover a platter with perfect leaves of curled lettuce, the stems for the center. Pour off the oil from a can of salmon, lay the fish carefully in the center of the

10 THE YORK COOK BOOK.

platter, season with salt, pepper and lemon juice. Boil nine eggs hard, remove the shell, cut each egg in three slices into a crock; stir salt, pepper, a tablespoon mustard and one table- spoon vinegar together, pour over the eggs. Place them around the salmon on the platter. MRS. BELLE HARRIS.

Baked Salmon. One can salmon, two eggs, one tablespoon melted butter, one cup bread crumbs or crackers, pepper, salt, and minced cucumber pickles. Pick the fish to pieces, then work in the butter, seasoning, eggs and crumbs and a little hot water. Put in a buttered bowl, cover tightly and set in a pan of boiling water. Cook in a hot oven one hour. Let cool and slice off. MRS. H. M. DETRICK.

Escalloped Salmon. One can salmon, drained from the liquor, two cups finely rolled crackers, half cup butter in small bits, one level tablespoon salt; enough milk or cream to moist- en slightly. Arrange the salmon and crackers in layers in a well buttered baking dish, seasoning with the butter and salt as you proceed; pour the milk on last; roll the last half cup of crackers very fine and mix with melted butter for the top lajer. This will cause it to brown nicely. Bake in a hot oven cne hour, covered the first half hour.

MRS. FLOY McCCNAUGHY.

Meat Balls. One pound beefsteak chopped fine, one egg, two tablespoons butter, salt and pepper, half cup sweet milk, one cup rolled cracker crumbs. Roll into balls and fry.

MRS. F. E. FENDER.

Cold boiled Meat. Cut in thin slices cold beef or any cold meat; beat one egg, dip meat in egg, then in flour, fry in but- ter a light brown. Serve hot. MRS. MAxvY PREWITT.

Stuffed BeefsteaJi. Pound well a round steak, season with salt and pepper, then spread with a nice dressing, roll up and tie closely with twine, put in a kettle with a quart of boiling water, boil slowly one hour, take out and place in a dripping pan, adding water in which it was boiled, basting frequently

until a nice brown, or it may be put at once into the dripping pan, omittijig the boiling process. Skewer a couple of slices salt pork on top, add a very little water, baste frequently, and if it cooks too rapidly cover with dripping pan.

MRS. H. M. DETRICK.

A Nice Little Dish of Beef. Mince cold roast beef, fat and lean, very line; add chopped onion, pepper salt and a little good gravy; fill scallop shells two parts full, and fill them up with potatoes mashed smooth with cream; put a bit of butter on the lop and set them in an oven to brown.

MRS. MARY O. BROOKS.

Pi'essed Beef. Procure a shank of beef, boil until the meat slips from the bones, pick meat into small bits, being careful to remove all fat and gristle; return to kettle, season with salt, pepper and celery seed, if liked; stew a few moments in the broth and turn into an earthen dish. When quite cold slice and serve. MRS. G. W. SHRECK.

Mock Duck. Spread a dressing, as for turkey, on a thick round of beefsteak; season, roll up, tie or sew, and roast. Baste often and serve with gravy. • MRS. W. L. LEE.

Roast Beef. Put roast in roaster, season with salt and pep- per and dust over quite thickly with flour. Put in hot oven and brown quickly. When brown add hot water and proceed as with any roast. MRS. N. V. HARLAN.

Roast Beef. Select a rib piece with bones removed. Skewer the meat, putting small piece of suet in center. Place in pan without water, into very hot oven for twenty minutes, that the meat may sear. Then add a half cup hot water, pepper and salt Baste frequently. Allow twenty minutes to each pound of meat. If meat is tough the juice of a lemon poured over the meat before roastihg will make it tender.

MRS. D. J. COLLING.

Yorkshire Pudding for Roast Beef. One pint milk, three eggs, three cups fiour and a pinch of salt. Half an hour before the roast is done turn into a small pan part of the gravy and pour the pudding into it. Bake one-half hour. Serve with the roast like vegetables. MRS. W. A. HARRISON.

Meat with Tomato Sauce. Fry any kind of meat, then make a sauce as follows: One cup strained tomato juice, put on fire

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and when it boils add salt, pepper and bu.ter to taste. TliicRen with teaspoon flour and pour over meat while warm,

MRS. I. N. BAGNELL.

Liver aiitl Bacon. Slice liver half an inch thick, cover with boiling water, let stand three minutes. Cut thin slices of ba- con, as many as slices of liver, fry a light brown, put on a platter and keep hot. Drain liver, salt and roll in flour, fry in the same pan the bacon was fried in. Cook slowly until Aell done. Serve hot with a slice of bacon on each piece of liver. MRS. JAY SERVISS.

Beef Loaf. Three pounds round steak chopped flne, one and one-half dozen square crackers, rolled fine, two eggs, one cup milk or water, butter the size of walnut, scant tablespoon ground pepper, two even tablespoons of salt. Mix all togeth- er well, put in basin and steam two hours. Take from steamer, turn a plate over it, set an iron on it until it is cold, then it is ready to serve. MRS. B. KING.

Beef Loaf. Two pounds round steak ground fine, two eggs, two teaspoons salt, one teaspoon pepper, one cup cracker crumbs, one and one-half cups sweet milk. Mix well and strew the top with bits of buttef. Bake covered, one and one-half hours. MRS. B. F. FELLMAN.

Beef Loaf. Three and one-half pounds of meat, chopped fine, sAi or eight small crackers rolled fine, two eggs, butter the size of an egg, one tablespoon each of salt and pepper, one slice fat pork or a little more butter. Work all together in the form of a loaf and bake two hours. MRS. F. C. POWERS.

Beef Loaf. Three and one-half pounds of beef chopped fine, twelve soda crackers rolled fine, two cups sweet milk, ttvo eggs two teaspoons pepper one tablespoon salt, half a nutmeg. Bake, two hours. MRS. L. A. HAMILTON.

Meat Loaf. Chop fine one cupful of roasted or boiled beef;, add one cup fine bread crumbs and two eggs; season with pep- per and salt, and very little sage or onion if liked; mix it thor- oughly, put in a well greased baking powder can and bake half an hour. Slice thin and serve. MRS. CELESTE TOWNSEND.

Beef Roll. Five pounds lean beef boiled very tender andl chopped fine. Two pig's feet (including the legs cut off just

above the knees where they join the hams), boiled, boned and chopped fine. Mix the beef with the porli: and season with a generous supply of salt and pepper. Let the liquor of each boil down until they together would equal two or three pints; then strain and set away to cool. When cold skim off the grease, 'heat and thoroughly mix with the chopped meat. Put into mold and let stand until very cold, but do not press. The beef and pork may be boiled together if desired.

MRS. HELEN DIBBLE.

Beef RoIL Three pounds chopped beef, one dozen crackers rolled fine, one cup milk, two eggs, season with butter, salt and pepper. Steam two hours. MRS. ETTA HARRISON.

Veal Loaf. Chop finely together three pounds lean veal and three-fourths pound salt pork. Roll a dozen crackers, put half of them in the veal with two eggs, season with pepper and a lit- tle salt if needed; mix altogether and make into a solid form; then take the crackers that are left and spread smoothly over thk^ outside. Bake one hour and slice cold.

MRS. H. M. DETRICK.

Veal Loaf. Three pounds raw veal chopped very fine with a small piece of salt pork, three eggs, one cnopped onion (if pre- ferred), four pounded crackers (soda), one teaspoon pepper, one. tablespoon salt. If pork is not used put in a piece of but- ter the size of an egg. Mix all well together, form in shape of loaf and bake for two or two and one-half hours.

MRS. J. A. DIEFFENBACHER.

Veal Loaf. Three and one-half pounds minced veal (the leg is best for this purpose), three eggs well beaten, one table- spoon black pepper, one tablespoon salt, one tablespoon grated nutmeg, four rolled crackers, one tablespoon cream, butter the size of an egg. Mix these together and make into loaf, roast and baste like other meats. Beef may be used in place of veal by adding one-quarter pound salt pork minced fine.