UNITED STATES OF AMERICA

r\5U, FLE5M AND rOWL

A COOK BOOK

Trainable Recipes, all of which have been thoroughly- and successfully tested

COMl'ILED BY

LADIES OF' state' STREET PARISH

TRANSCEU'T I'RINTINC HOUSE, 44 EXCHANGE STREBU 1894

" The Lord sends meat; the Devil cooks,"

Of old a proverb was, What slander on the gentle sex ! What charge without a cause !

The Woman Question is, no doubt, "Where doth my mission lie ?

Shall all our aspirations tend To pudding, cake and pie ?"

Could man be made to comprehend

The aggravation sore, Of frosting, roasting, broiling — all

The varied kitchen lore —

' Tvvould all come right then, bye and bye.

Disproved all slanders rife ; We'd get with jubilation.

Our Desserts in this life.

COPYKIGHT 1891 BY TRANSCRIPT PRINTING HOUSE

"The Staff of Life."

Bannock. One pint Indian meal scalded with one quart milk, six or eight eggs, a little sugar and salt. Stir in eggs when cool, anc^bake in hot oven.

Batter. Two eggs, the whites beaten separately, a small cup of flour, the same of milk; mix yolks of eggs, flour and milk into a smooth batter; stir in a tea- spoon of butter melted, and a little salt, and one teaspoon of baking powder; the last thing put in the whites of the eggs beaten to a froth; beat gently after the whites are in. Bake well in a buttered tin in a very hot oven.

Blueberry Cake. i. One quart flour, half a cup butter, one and a half cups white sugar, one cup sweet milk, two teaspoons cream tartar, one teaspoon soda, two eggs, blueberries.

2. One cup milk, three cups flour, one egg, salt, two tablespoons sugar, one of butter, two teaspoons cream tartar, one of soda, one cup blueberries.

Breakfast Cake. Sift together two cups flour, two tablespoons Indian meal, two tablespoons sugar and four even teaspoons baking powder; add one cup sweet milk and two well beaten eggs, a pinch of salt. Bake in laree or small tins.

Breakfast Puffs. One pint milk, two eggs, a little salt, teaspoon soda, two of cream tartar, butter size of a walnut, melted; put all into the milk, then stir thoroughly in a pint and a half of flour." Bake in cups.

Brown Bread, i, Togus. Three cups sweet milk, one cup sour milk, three cups Indian meal, one cup flour, one cup molasses, one teaspoon salt, one of soda dis- solved in a little warm water.

2. Steamed. Three cups Indian meal, two cups rye meal, one cup flour, four tablespoons molasses, two tablespoons yeast, one teaspoon salt. Stir it up at night with warm water. In the morning add scant teaspoon saleratus. Steam all the forenoon.

3. One heaping coffee cup rye meal and the same of Indian meal; mix together one-half teaspoon salt, molasses enough to make a very stiff dough, into this beat an egg; two scant coffee cups sour milk, two teaspoons soda. If sweet milk is handier use three teaspoons baking powder. Steam three hours and bake one hour.

4. Three cups bread crumbs, rolled fine, three cups corn meal, three cups sour milk, three -fourths cup mo- lasses, four teaspoons soda. Roil molasses and add soda; steam all day as usual.

Buckwheat Cakes. Two cups buckwheat, one of white flour, one-half cup yeast. In the morning add two teaspoons sugar, and one teaspoon soda.

Buns. I. Three cups milk, one cup yeast, two cups sugar, flour enough to make a stiff batter; rise over night, then add cup butter, cup sugar, nut- meg, teaspoon soda, more flour to make as stiff as bread; after a second rising cut and rise before bak- ing. Currants if you choose.

2. Two quarts dough, one cup sugar, one pint milk (lukewarm), one cup yeast, one cup currants, put all to rise in the afternoon, add flour enough to thicken before bed time. In the morning put in pans to rise before baking.

3. Cinnamon. Boil one pint milk and cool till lukewarm, one cup sugar, one cup yeast, tablespoon butter, one tablespoon lard, flour enough to make a stiff dough so that none need to be added in the morn- ing. Let rise over night; when light roll out about an inch thick and spread well with butter; sprinkle over brown sugar and cinnamon; then roll it up and cut off about an inch thick; let rise in pans till very light, and bake in good oven; when done rub over with butter.

California Biscuit. One-half cup sugar, two cups milk, two eggs, piece of butter size of an egg, one quart flour, one teaspoon soda, two teaspoons cream tartar.

Cheese Sandwiches. One hard-boiled egg, one-fourth pound common cheese grated, one-half teaspoon salt, one-half teaspoon pepper, one-half teaspoon mustard, one-half teaspoon sugar, one tablespoon melted butter, one tablespoon vinegar; take the yolk of the egg, put it in a small bowl and crumble it down, put into it the butter, and mix it smooth with a spoon, then add the salt, pepper, sugar, mustard and the cheese, mix-ing each well; then put in the tablespoon of vinegar which will make it the proper thickness; spread between thin bread and butter or crackers.

Corn Cake. i. One pint sour milk, one pint Indian meal, one pint flour, two tablespoons sugar, salt, one ^gg, a small piece of butter, one teaspoon soda.

2. One cup meal, one cup flour, one cup sugar.

butter size of an egg, one cup milk, one-half teaspoon soda dissolved in milk, two teaspoons cream tartar sifted in with flour.

3. One cup Indian meal, one cup flour, one-half teaspoon soda, one teaspoon cream tartar sifted in with meal, teaspoon salt, one egg, without beating, one cup milk, all beaten very thoroughly together for fifteen minutes and bake in round pans twenty minutes.

Corn Bread or Johnny-Cake. One pint of butter- milk or sour milk, one pint corn meal, one egg, one teaspoon soda, one teaspoon salt, two teaspoons sugar or molasses; dissolve the soda in a little warm water and add it the last thing. Bake half an hour in a quick oven.

Bangor Corn Cake. One tablespoon butter, two tablespoons sugar, one egg, one cup flour, one-half cup corn meal, two-thirds cup milk, one teaspoon cream tartar, one-half teaspoon soda.

White Corn Cake. One cup cold boiled rice beaten, then add three eggs; scald one quart milk, stir with the milk one and a third cups of white corn meal, a little salt, then beat all together, have a good one-half cup of butter in the dish you bake in. Bake in hot oven.

Egg Pop-Overs. Three cups flour, three cups milk, three eggs. Beat eggs twenty minutes, add milk and flour. Bake in a quick oven.

Flannel Cakes. To two ounces of butter add a pint of hot milk to melt the butter, a pint of cold milk, five eggs, flour enough to make a stif¥ batter, teaspoon salt, two tablespoons yeast; set it to rise in a warm place about three hours; butter the griddle and pour on the batter in small cakes.

French Toast. Beat two or three eggs and stir into a pint of milk with a pinch of salt; take thin slices of stale bread and dip into it; as you take out the slices set them on the edge a minute to drain off some of the milk, then brown on both sides on a buttered griddle; lay them in a hot covered dish, and eat with, syrup or butter and sugar.

Fried Biscuits. Take spoonfuls of raised dough and fry in hot lard like doughnuts; eat while hot with maple syrup.

Graham Bread. Take equal quantities graham meal and flour, add shortening and yeast, mix stiff as flour bread and treat in the same way.

Graham Rolls, i. Two cups of wheat meal, one and a half cups flour, salt, three-fourths cup sugar, two and one-half cups sour milk, one teaspoon soda.

2. Two cups graham flour, one cup sweet milk, one cup sour milk, one-half cup molasses, one-half teaspoon salt, one teaspoon saleratus, one egg. Bake in a quick oven in gem pan.

Huckleberry Biscuit. A piece of raised dough the size of an ordinary bowl, two-thirds a cup sugar, one large tablespoon each butter and cream, one-half teaspoon soda; flour to stiffen like biscuit; put in last a pint of berries stirred in carefull)' so as not to break them; take out with a spoon, roll them in flour and let them rise in a pan before baking in a moderate o\'en.

Indian Breakfast Cake. Two cups Indian meal, one- third cup flour, two and a half cups sour milk, one egg, and soda to sweeten the milk.

Indian Cake. Two cups meal, one cup flour, one cup cream, one cup milk, two-thirds cup sugar, three eggs, one teaspoon soda, one of salt.

■O BREAD.

Indian Drop Cake. Three cups meal, one cup flour, one pint sour milk, two eggs, two large spoons butter, one cup sugar, soda enough to sweeten the milk.

Muffins. One cup sweet milk and an iron spoonful extra, three cups flour, one egg, two teaspoons cream tartar, one of soda, butter size of small egg, tablespoon sugar; beat egg, sugar, butter and cream tartar to- gether; stir in part of milk while putting in the flour, dissolve soda in remainder of the milk and stir in after it is well mixed.

2. One egg, pint of flour, one and a half pints milk, teaspoon butter rubbed into the flour, teaspoon cream tartar, half teaspoon soda.

3. English. Two quarts flour, one-third of a \'east cake, one teaspoon salt, cold water to moisten; make the dough as stiff as for bread and rise o\'er night; roll out until one-half inch thick; cut with large biscuit cutter; put them on a griddle on the back of the stove till they rise; then move forward to cook, turning over when done one side; remove from the fire when done; cover and allow to stand long enough to be made tender by the steam; split open, butter and serve; or when cold, split, tcast and butter.

4. Graham. One cup flour, two cups wheat meal, two tablespoons sugar, teaspoon salt, half cup j-east, well mixed. Add half teaspoon soda dissolved in a little milk; not too stiff, almost thin as a batter.

5. Graham. One egg, half cup sugar, butter size of an egg, one and a half cups sour milk, one cup wheat flour, one and a half cups graham flour, half a teaspoon soda; bake in hot roll pans.

6. Indian Meal. One cup meal scalded in one pint milk, butter size of an egg, tablespoon sugar, salt, one egg, half cup yeast and flour enough for rather a stiff batter; bake in a quick oven.

7. Raised. One pint sweet milk, half cup yeast, two tablespoons sugar, flour enough to make batter a little thicker than for fritters; rise over night; add in the morning two eggs, and bake in a quick oven.

8. Raised. One quart flour, half a teacup yeast, two well beaten eggs, one and a half pints warm milk, half a gill melted butter; let rise, and when light bake in rings well buttered.

9. Rye. One pint sour milk, one pint rye meal, half cup molasses, one egg, one teaspoon saleratus, cup flour. Bake one-half hour.

10. White. One cup milk, one and a half cups flour, one heaping teaspoon baking powder, whites of two eggs, one-fourth cup butter, a little salt; bake in a quick oven.

Pancakes. One egg, one cup milk, one pint flour, half teaspoon soda, teaspoon cream tartar, salt; drop from teaspoon in hot lard; eat with syrup for breakfast.

2. One egg, a little nutmeg, two-thirds cup sugar, one cup milk, teaspoon soda, two cream tartar, three cups flour; drop in hot fat.

Parker House Rolls. Three-quarters cup yeast, three- quarters cup butter, three pints flour, one tablespoon sugar, one teaspoon salt; scald the milk and cool it, rise all day, cut out at night, and rise until morning; bake in a quick oven; fold over the edges, and put a bit of butter between the folds. As biscuit, just as nice with less butter.

Potato Biscuit. At 9 a. m., (if wanted for tea) dis- solve one-half yeast cake in one cup warm water, add one cup mashed potato and one cup flour and a little salt; let it rise till noon, then add one-half cup lard, one-third cup sugar, two eggs and flour enough to

10 BREAD.

knead, but do not knead it; let it rise again till -i o'clock; then knead and form into biscuit and let rise; brush the tops with milk; bake ten or fifteen minutes. Potato Cakes. Half a dozen common sized pota- toes, boiled and mashed smooth, a spoonful flour, two eggs, salt and pepper; stir until quite soft; fry like fritters.

Potato Rolls. Boil one pint of sliced and peeled potatoes, pour off the water, mash fine, add one pint and a half of water, then strain; one-half cup sugar, tablespoon lard, teacup yeast; rise over night; this makes one loaf and a pan of rolls.

Quaker Biscuit. Scald one cupful Quaker rolled oats with one pint boiling water, and let it stand one hour; add one-half tablespoon shortening, a scant half cup molasses, one-half tablespoon salt, one-half yeast cake, dissolved in one-third cup lukewarm water, one quart flour; let rise, shape, rise again and bake in hot oven twenty minutes.

Rice Crumpets. Two cups warm milk, one cup cold boiled rice, one tablespoon white sugar, two table- spoons melted butter, half a cup liquid yeast, flour to make a thick batter, salt to taste; beat the mixture well and let it rise till very light; just before putting into gem pans add a bit of soda dissolved in hot water; serve hot; bake about twenty minutes.

Rusks. Make a sponge of two cups milk, one cup yeast, salt, flour enough for stiff batter; set it to rise at noon; in the evening mix in a cup of butter, two cups sugar, two eggs well beaten; let it stand all night to rise; in the morning mould into cakes, put them into pans so as not to touch; let them rise again, then bake; a little cinnamon may be added if desired.

BREAD. XI

Raised Rye Bread. Pour one cup boiling water on one cup flour; when free from lumps add one heaping cup rye flour, or sifted rye meal, three-fourths cup molasses, a little salt, and scant half yeast cake; mix with three cups lukewarm water, adding flour to form a stiff batter; do this at night. In the morning take out with a spoon enough to fill gem pan, (one dozen); let them rise about ten or fifteen minutes in the pan before baking; to the rest of the dough add a little more flour and a bit of butter and make into loaves; let it rise a little before baking; bake slowly.

Raised Rye Biscuit. Three cups white flour, one cup rye flour, one-half cup sugar, one teaspoon salt, and a pinch of soda all sifted together; rub into this one teaspoon shortening, dissolve one-half yeast cake, and mix altogether with lukewarm milk and water to the consistency olF raised dough; let it rise over night; in the morning form into biscuit and let rise again.

Rye Rolls. Two cups rye meal, one cup flour, half teaspoon salt, a scant cup molasses, two full cups but- ter-milk or sour milk, a heaping teaspoon soda; beat in an egg the last thing; bake in a quick oven in gem pans.

Squash Biscuit. One cup sifted squash, one-half cup sugar, one cup milk, one-half cup yeast, one-half tea- spoon saleratus, butter size of a large egg; flour to roll out.

Squash Fritters. One pint sifted squash, one quart milk, three eggs, one teaspoon soda, salt, enough flour to make little stiffer batter than for common fritters.

Squash Gems. One-half cup stewed snd sifted squash, one-fourth cup sugar, one cup milk, one egg, two cups flour, one heaping teaspoon baking powder.

12 BREAD.

Squash Griddle Cakes. One cup sifted squash, one cup sweet milk, one egg, flour enough to make them the right consistency.

Steamed Whole Wheat Loaf. One-half cup molas- ses, two cups sour milk, one egg, two even teaspoons soda, one even teaspoon salt, three cups (a little scant) of whole wheat flour; steam three or four hours. It may be made with sifted graham meal; it resembles brown bread, but is more easily digested.

Tea Rolls. Boil one cup milk, let it get cold, take one quart flour and rub in one-half tablespoon lard, make a hole in the middle of the flour and pour in the milk, and one-quarter cup )'east, and the same amount of sugar; let this stand over night, in the morning knead it again and form into rolls or biscuits, let it rise until tea time and bake in a moderately heated o\en.

Waffles. I. One quart flour, little salt, large tea- spoon butter, two eggs, half cup yeast; let it rise all day.

2. Three pints milk, half cup boiled rice, while hot put in a piece butter size of an egg, half cup yeast, salt, flour to make a stiff batter; beat the egg very light and add the last thing; raise over night or during the da}'.

3. German. Half pound butter stirred to a cream, yolks of five eggs, mixed with half pound of flour, half pint of milk stirred in gradually and lastly the whites of the eggs beaten to a stiff froth and beaten into the butter.

Wheat Gems. Stir slowly into cold water unbolted wheat flour enough to make it the consistency of hasty pudding, a little salt, and bake as muffins in a very quick oven.

BREAD. 13

Yeast. I. splendid. Boil eight large potatoes, mash fine, add one pint boiling water, one cup sugar, nearly- half cup salt, stir until dissolved; add one pint cold water, strain through a sieve, add half cup yeast and set to rise ten or twelve hours before bottling. A pinch of hops can be boiled and strained over it with the boiling water.

2. Grate four large sized raw potatoes; have ready- one pint boiling water in which a small pinch of hops has been boiled, strain it over the potato; set it on the fire to cook five minutes, then add one-half cup sugar, one-quarter cup salt, one pint cold water, one-half cup yeast, let it rise and cork tight; this yeast will keep good three months.

3. Four raw potatoes, grated; mi.x with them three spoonfuls flour, a good pinch of hops, with water enough to cover, boil ten minutes; then strain the water onto the potatoes and flour; add one and a half quarts boiling water; when lukewarm add cup yeast, one-half cup sugar, one-fourth cup salt and set away to rise.

"Now good digestion wait on appetite."

—[Shakespeare.

Stock. Take lean beef and cold water, in propor- tion of one pound of beef to one quart water; place it in a soup kettle over a good fire; when it boils add cup of cold water and remove the scum; then place the kettle over a moderate fire and let it simmer slowly four or five hours; this stock may be used for all soups in which meat broth is desired.

Black Bean. One pint black beans, soaked over night; in the morning pour off the water, add a gallon of water, with any bones, either of beef or mutton, ( very little meat needed), and boil several hours; season with salt and pepper; takeoff all the fat, strain the soup and let it boil again before serving; cut a lemon in thin slices and put into the tureen and pour the soup upon it; some add cloves and yolks of hard boiled eggs.

Beef. Take sufficient soup stock; boil one onion, one carrot, one quart potatoes, and vegetables to suit taste, in a little water, and strain into the soup stock; add pepper, salt, etc., to suit.

Bouillon. Put a shank of beef (six or seven pounds) into a large pot and cover with cold water; leave on front of stove until it boils, then move it to the back of stove and let it simmer an hour and a half; cut up

SOUPS. 17

two carrots, two onions, and half a lemon; salt to taste, and boil until the meat falls from the bones; then strain through a sieve and set in the cold; next day remove every particle of grease that has risen to the top; heat the bouillon and pour into cups, first having a slice of lemon in each cup; season to taste.

Celery. Five heads of celery, one pint good soup stock, three of water, one-half pint cream or rich milk; cut the celery into inch lengths, put on with the water and cook until tender; take out the celery and rub through a sieve ; add to the soup stock and cook slowly one-half hour; heat the cream and stir into it one tablespoon flour rubbed into one tablespoon butter, cook five minutes; pour into the celery, heat very hot but not boil, and serve.

Corn. One quart milk, one pint green corn (cut from the cob), two eggs, butter, pepper and salt to suit the taste. Cook half an hour.

Lobster. Three crackers pounded fine, mixed with the tomally, piece butter size of an egg; boil one quart milk, and pour on the paste, stirring all the time until smooth; chop the lobster fine, put into the mixture, and boil, not too long, as it will make it tough. Pepper and salt.

Mock Oyster. Six ripe tomatoes skinned and boiled in a pint of water, and a teaspoon saleratus, then add a quart of sweet milk, and four crackers pounded. Season with pepper and salt.

Noodle. Two eggs, thicken with enough flour to roll out very thin, let dry two hours, roll and cut very thin; boil twenty minutes in chicken already prepared for soup. Season with onions.

i8 SOUPS.

Pea. One pint split peas, three quarts water, half pound salt pork, boil three or four hours, adding more water as it boils away.

Potato. Take six good sized potatoes, boil soft, four onions boiled soft; mash both together till smooth; take three pints new milk, piece butter size of an egg, add potatoes and onions; bring to a boiling point, but do not let it boil. Season with salt and pepper.

Tomato, i. One teaspoon butter, two teaspoons flour, one pint beef stock, one-fourth of a small onion, put butter in frying pan, cut onion in small pieces and brown; add one can tomatoes and cook one hour; pass through sieve, return to fire and add the stock and flour; season with salt, pepper and Worcester- shire sauce. Serve hot.

2. One pint cooked tomatoes, one pint water, when boiled add half teaspoon soda; when done foaming, add one quart hot milk; season well with butter, pepper and salt.

3. One pint boiling water, take one can tomatoes, let it come to a boil, then add two tablespoons flour mixed with the juice from the kettle with the tomato; season with sugar (or not), salt, pepper, butter to taste; boil all together twenty minutes, then strain through a fine sieve. Perfectly delicious.

"With hooks and nets you catch us,

You never regard our pains; Yet we reward you with dainty food,

To strengthen your body and brains."

Baked Cod. Pour boiling water over the fish, and keep hot an hour; then take it off the bone and put in a dish with a quart of milk, half an onion, one-quarter pound butter, very little thickening of flour, little salt, and cover with bread crumbs. Bake an hour and a half.

Baked Fish. Take a fish weighing from four to six pounds, wash clean, season with salt; make a dress- ing with five crackers rolled fine, one tablespoon butter, one teaspoon salt, little pepper, one-half tea- spoon chopped parsley, water enough to make moist, stuff the fish with this preparation, fasten with skewer, cut slits in fish, put in strips of salt pork, dredge with flour. Bake one hour, basting often. Serve with tomato sauce.

Baked Lobster. Two or three lobsters chopped fine, season with pepper, salt and a tablespoon melted butter, one pint milk thickened with a tablespoon of flour, one teaspoon of mustard. Mix all together and bake with cracker crumbs on top.

Baked Shad Roe. Wash and cook three shad roes in boiling water, salted, with one tablespoon vinegar for ten minutes. Place on a buttered plate, cover vvith tomato sauce and bake thirty minutes, basting twice.

Tomato Sauce. Two tablespoons butter, one table- spoon flour, one teaspoon salt, one teaspoon pepper, one cup stock, one cup strained tomatoes, a few drops onion juice. Very nice.

Devilled Crabs. Make one cup cream sauce with one tablespoon melted butter, one heaping teaspoon flour, one cup hot cream; season with salt, pepper, a little cayenne and half salt spoon mustard, tablespoon parsley; add the yolks of two hard-boiled eggs, rubbed to a paste; with this add one-half can of crabs; fill the shells, cover with buttered crumbs, brown in oven.

Escaloped Lobster. Cut the meat of a three pound lobster into small pieces; melt two tablespoons butter in a sauce pan, add two tablespoons flour, one-half tea- spoon salt, one-half teaspoon pepper, few grains of cayenne; when bubbling pour on slowly one pint hot milk or one cup milk, and one cup hot white stock; add the lobster and fill buttered ramequins with the mixture; cover with buttered bread crumbs, bake until brown.

Fillets of Halibut. Wipe and cut into strips one and one-half pounds halibut, sprinkle with lemon juice, salt and pepper, and lay a thin slice of onion on each strip; cover and let stand one-half hour, then remove the onion, dip the strips in melted butter, skewer into shape; place on a plate, dredge with flour, and bake two minutes in a hot oven. Serve with white sauce made with three tablespoons of butter, and three of flour.

Fish Balls. One pint bowlful of raw fish, two heap- ing bowlfuls of pared potatoes, two eggs, butter the size of an egg, a little pepper; pick the fish very fine, and measure it lightly in the bowl; put potatoes into

the boiler and the fish on top of them, cover with boil- ing water and boil half hour; drain off all the water, mash fish and potatoes together until fine and light; then add the butter, pepper and egg well beaten; drop from a spoon into boiling fat and cook until brown.

Fish Croquettes. One pint of any kind of cold boiled fish, flake very fine, removing all bone and skin; season well with salt, pepper and chopped onion; boil one cup milk, add one tablespoon butter, thicken with one tablespoon flour; mix with the fish and set aside to cool; when cool shape and rub in fine crumbs of bread or cracker, dip into beaten egg, then roll again in crumbs taking care that every part is covered; fry in boiling fat and serve on a hot platter.

Lobster Croquettes. One pint of lobster meat cut fine; season with one salt spoon salt, one of mustard, little cayenne; moisten with one cup thick cream sauce, cool and shape, roll in crumbs, egg and crumbs again, and fry in smoking hot fat. Drain on paper.

Oyster and Clam Fritters. One and a half pints milk, one and a quarter pounds flour, four eggs, whites and yolks beaten separately, whites stirred in last lightly; clams must be chopped small; oysters used whole.

Oysters, i. Broiled. Roll each oyster in pounded cracker, lay them on an oyster gridiron and broil each side; make a gravy by pouring boiling water on butter and adding salt to taste. Serve hot.

2. Roast. Put a quart of oysters in a basin with their own liquor, and let boil three minutes; season with a little salt, pepper and butter. Serve on buttered toast.

3. Scalloped. Four crackers, two tablespoons butter, teaspoon pepper, one quart oysters; put a la>-er of oysters with pepper and salt, then a layer of cracker crumbs with butter, until the dish is full. Bake twenty minutes.

Potted Shad. A white stone jar, and one on which vinet^ar will have no effect is the first requisite; cut the shad in pieces to fit in the jar, with a little salt, pepper and whole cloves between each layer, then pour vine- gar over the whole and cover tightly; cook slowly all day in oven; serve when cold. If the vinegar is too strong dilute it.

Salmon Croquettes. One pound can salmon, one cup powdered cracker, one cup cream; salt and pepper, and least touch of nutmeg; roll in cracker crumbs and beaten»egg, and again in cracker crumbs and fry.

" God sendeth and giveth both mouth and the meat."

How to Choose Meats. It is always important to know how to choose meat in buying. Ox beef should be of fine grain or fibre, the flesh or lean of a bright red color and firm, the fat white, and distributed throughout the lean; it should not be yellow or semi- fluid. If the meat is entirely lean, it will be tough and its nutritive power is low. Veal is dry if fresh. It should be close-grained. If the meat is moist and flabby it is stale. Mutton should be of a clear, deep pink tint; firm, and with a liberal supply of fat. Fine wether mutton may be recognized by the presence of a small mass of fat on the upper part of the leg. It is more nutricious than ordinary mutton, the darker its tint the finer its flavor. Pork should be of a pale deep pink tint, and the fat very firm. If it is soft or the fat i^ yellow the meat is bad. If it is semi-fluid the animal has probably been fed on flesh.

Potted Beef. Take a large beef shank and put it into cold water to cover it, boil until perfectly tender, remove bone and cartilage, chop the meat fine and replace it in the kettle with the liquor which should be one quart, let it simmer gently and season with salt, pepper and mace to suit the taste. Press and cut in slices for lunch or tea.

Croquettes. To use up small, nice pieces of meat, chop them fine, and mix bread crumbs, a little broth or gravy, an egg, pepper and salt. Make into cakes and roll in flour, and fry in hot drippings.

28 MEATS.

Meat Pie. Cut up some good, tender, raw beef or mutton, season with pepper, salt, and if liked one finely chopped onion; boil half dozen good sized potatoes, when done, mash smooth and wet with milk enough to make a dough to make the crust, salt to taste; roll out full half an inch thick, and line a buttered dish large enough to hold the meat; lay in the meat, add a tea- cup of water or a little less, then roll out a thick crust of the potato, coxering the top of the pie at least an inch thick, and bake about an hour and a half.

Meat and Potato Pie. Butter a baking dish; put in layer of cold mashed potatoes, or sliced ones, but if these are used, small pieces of butter must be added; on the potato put a layer of meat cut in small pieces, little salt, pepper and a few rings of onions; then more potato, and in this way fill the dish having the top potato. Before the last layer of potato, pour in any gravy you may have; bake until the potato is a nice brown.

De-villed Ham. One pint boiled ham chopped fine with a good proportion of fat, one teaspoon dry mus- tard, one tablespoon flour, one-half cup boiling water. Press in a mould and cut in slices.

Roast Lamb and Mint Sauce. Stuff a hind quarter of lamb with fine bread crumbs, pepper, salt and butter; rub the outside with salt, pepper, butter and flour; then roast two hours. Mint sauce:— Chop the mint fine; pour on a little hot water; let it stand on the stove a short time, then add a little vinegar and sugar to taste.

Sausages. .Six pounds lean and two pounds fat pork, four tablespoons salt, six of sage, four of pepper, two of cloves.

MEATS. 29

To Chop Suet. Sprinkle flour over it while chop- ping, which will prevent the pieces from adhering.

Veal Loaf. i. Three pounds raw veal, one-quarter pound salt pork (less will do if a little butter is used), chop fine, mix with two eggs, one cup cracker crumbs, three teaspoons salt, two of pepper, one tablespoon sage; press hard into a pudding dish and bake two hours. To be sliced when cold.

2. Three and a half pounds of raw veal, three slices salt pork chopped fine, six crackers pounded fine, two eggs beaten, tablespoon salt, teaspoon pepper, two pinches allspice, one of cloves, knead all together into a loaf, egg it over, put bits of butter on the top and scatter pounded cracker. Bake two hours basting with water.

Minced Veal. Three and one-half pounds of veal chopped fine, four eggs well beaten, four crackers pounded fine, one tablespoon salt, the same of pepper, one-half tablespoon nutmeg, three tablespoons cream or milk, butter the size of an egg. Mix all together in a loaf and bake two hours.

Veal Cutlets. Cut veal into pieces for serving; season with salt and pepper; dredge with flour (or egg and crumbs); brown in salt pork fat; put into stew pan; make brown gravy; season highly with vegeta- bles cut fine or Worcestershire sauce. Pour over meat and simmer till tender (one and one-half hours).

Timbales. Mince and season meat with salt and pepper; add one egg and about one-half as much bread crumbs as meat; make moist enough with gravy and put in thoroughly buttered cups and bake in pan of water or not.

Camelons. Made same as Timbales, but baked in a roll one-half hour and served with tomato sauce around it.

"And as an ev'ning dragon came, Assailant on the perched roosts Ami nests in order raiig'd Of tame villatic fowl."

Chicken Pie. Cut into pieces the chickens, boil in enough water to cover until tender, adding when half done one tablespoon salt; take out chicken, keep warm, and thicken the liquid with one tablespoon each flour and butter rubbed together; add salt and pepper to taste; boil five minutes; take one quart flour, two tea- spoons Cleveland's baking powder, little salt and one small cup butter; mix as biscuit. Take half, roll one- quarter inch thick and line a deep dish, leaving an inch over the sides to turn up over top crust; put in chicken, pour o\'er gravy, cover with the other crust, with a large hole in center for steam to escape. Wet the edge and fold over the under crust, press firmly to- gether; spread soft butter over the top, make ornament to fit the center and bake until done.

Chicken in Jelly. Boil a chicken or chickens in as little water as possible until the meat falls from the bones; pick off the meat, cut it rather fine, and season well with pepper and salt; put into the bottom and sides of a mould slices of hard-boiled eggs and fill nearly full with chicken. Boil down the broth till there is about a cupful left; season it well and pour over the chicken. It will form a jelly around the chicken. Let it stand on the ice o\-er night oral! day. To be sliced at table; garnish with fringed celery. If there is fear of the jelly not being stiff enough a little gelatine may be soaked and added.

Chicken Croquettes. One pound cooked chicken chopped fine, one-fourth pound white bread, one-fourth pound butter, four eQ;gs, three large teaspoons finely chopped parsley, pinch of mace and nutmeg, one tea- poon salt, one pinch cayenne pepper; pour enough boil- ing water over the bread to soften it, place on the fire with the yolks of two eggs and cook until smooth; set away to cool, while mixing the chicken with the rest of the eggs unbeaten, two tablespoons thick cream, the butter and seasoning; beat all thoroughly together till nicely mixed; let the mixture get quite cold before forming into croquettes. A famous Southern receipt.

Maryland Chicken. Singe, remove fine feathers, cut into pieces for serving, wipe, season with salt and pepper, dip in egg, roll in fine cracker crumbs; put pieces into a buttered dish and bake one hour, basting very^^often with one-third cup butter and one cup water. Serve with cream sauce.

Pressed Chicken. Boil chicken very tender; be sure to have plenty of liquor; separate white meat from the dark; soak three slices of bread in the liquor for a few minutes, then chop it up with the dark meat. Put white meat in the bottom of the dish, pour a little liquor on, then put on a layer of dark meat, leave until it is cold, and it will turn out like jelly.

Roast Duck. After the duck is drawn, wipe the in- side with a clean cloth and prepare dressing as follows: One cup pounded cracker, moisten with hot milk or water, three medium sized onions, parboil and chop fine, little butter, sage, pepper and salt to taste; mix all together and fill the crop and body of the duck, leaving room for the dressing to swell; reserve the liver, gizzard and heart for gravy; tie the body of the

duck firmly with a string (which is buttered to keep from burning), and put in the oven. Baste first with salt and water, and then with its own gravy, dredging them last with a little flour.

Potted Pigeons. Make dressing the same as for tur- key, stuff them and fry in pork fat until nicely browned; take them out, pour the fat into a kettle with little water, put them into this, and let them simmer half an hour or more. When done, take them out, thicken the broth a little and pour over them.

Turkey. For a ten pound turkey take two pints bread crumbs, half teacup butter, cut in small pieces, one teaspoon summer savory, pepper and salt; fill tur- key with little of the dressing, few strained oysters, alternating until filled. Put the oyster liquid in the pan with a pint of water; bake in a moderate oven.

" From the egg to the apples (for a chuiier) from the beginning to the end."

Egg Vermicelli. Boil three eggs twenty minutes; separate the yolks and break the whites with a silver fork into fine pieces; toast four slices of bread, cut half into small squares and half into points or triangles; make one cup of thin, white sauce with one cup cream or milk, one teaspoon butter, one heaping teaspoon flour, one-half teaspoon salt, one-half saltspoon of pepper; stir the whites into the sauce, and when hot pour it over the squares ' of toast; rub the yolks through a fine strainer over the whole, and garnish with the toast points and parsley.

Omelette, i. Soak one-half cup bread crumbs in a cup of milk, with salt to taste; when soft, add four well beaten eggs, and pour into a hot spider, in which is a generous piece of butter; cook slowly for ten minutes, slip a knife around the edges, roll or fold it and put on a platter.

2. Six eggs, whites beaten to a stiff froth, yolks well beaten; one cup warm milk, one tablespoon flour wet to a paste with cold milk; one teaspoon salt; mix all except the whites, add them last; cook immediately in a buttered spider for about ten minutes, fold like a turnover.

Baked Eggs. One pint milk, four eggs beaten sep- arately, scald the milk and thicken with one tablespoon flour, let it cool a little; add the yolks, the whites, and a bit of salt; pour in a buttered dish and bake till it rises like a custard.

Shirred Eggs. Take as many eggs as there are persons to eat them; separate the eggs and beat whites to a stiff froth, drop it in a Washington pie tin in bunches, put yolk on top of each and a little pepper, salt and butter. Put in a very hot oven and brown lightly.

A La Cream. Boil ten eggs until hard; slice in rings; in the bottom of a baking dish place a layer of bread crumbs, then one of eggs; cover with bits of butter, pepper and salt, until all are used; pour over them a cup cream and brown in the oven.

Dropped. Drop fresh eggs into a saucepan of boil- ing water, with salt in it; have ready slices of buttered toast; then take up with a skimmer and lay on the toast.

VEGETABLES.

" Eartli's increase, foison plenty, Barns and garners never empty. Vines with clustering bunches growing, Plants with goodly burthen bowing."