VARIOUS DISHES

Deviled Crabs.

One pint of crab meat, i tablespoon of melted butter, /2 cup of oil, dash ot cayenne, i teaspoon of black pepper, i teaspoon of salt, I teaspoon of mustard, /a cup of Worcestershire sauce, 2 tablespoons of celery seed, 2 cups of cracker dust, 2 eggs. Make a dressing of the ingredients and add to the crab meat Fill shells and dust the top of each one with cracker dust, and place a teaspoon of hard butter on them. Bake until brown

and serve hot.

Welsh Rarebit.

One pound of cheece cut in dice, /4 bottle of beer, i even tablespoon of mustard, red pepper. Cook until cheese has mehed, stirring constantly. When the rarebit is done, add i tablespoon of Worcestershire sauce. Place on hot salt crackers

and serve at once.

Beat 6 eggs very light, yelks and whites separately. Add Yo pint of milk to the yelks, with a little salt and pepper, and a'teaspoon of chopped parsley. Stir in the beaten whites, and fry with butter at once. This will make three small omelettes, and cook better than if made in a large one.

Baked Eggs.

Eight eggs, I cup of milk, i tablespoon of butter, i teaspoon of flour, Yi teaspoon of salt and a little pepper. Put the butter in a frying-pan, and when melted, put in the flour; stir until smooth and frothy, then draw to the back of the stove and

126 TESTED VIRGINIA RECIPES.

slowly add the milk. Pour into a deep pan and break the eggs into the sauce. Bake in a moderate oven until the eggs have set.

Stuffed Eggs.

Hard boil i dozen eggs and slice them in half. Take out the yelks and mash to a powder. Rub into them ^ cup of oil, I teaspoon of pepper, 2 teaspoons of salt, i teaspoon of mus- tard, y2 cup of pickle vinegar, and ^ can of potted ham. Beat the mixture until creamy, and fill the whites. Add 2 tablespoons of celery seed to the prepared mixture before using.

Codfish Balls.

Boil fish until tender and pick from the bone. Measure and add equal parts of Irish potatoes or parsnips ; add butter, salt, pepper, onion and wine. Make in balls and fry.

Jellied Tongue.

Boil 2 tongues until tender, and pull off the skin. Cut in thin slices and arrange in a mould, having thin slices of lemon in the bottom. Make a jelly of i box of gelatine dissolved in

1 cup of cold water. Add i quart of boiling water, less the cup, then the juice of 4 lemons, 2 cups of sugar, ana i cup of sherry. Put a layer of jelly and allow it to set. Add another of tongue and one of jelly. Let each layer of jelly harden before putting in the next. Set away for 24 hours.

Timbale of Cold Meat.

One pint of cold meat, chicken or beef, freed from all fat and grisle. Chop fine and add Yz teaspoon of pepper, i table- spoon of salt, I onion, i tablespoon of chopped parsley, i cup of milk, 3 eggs, 2 tablespoons of butter, Yi cup of bread crumbs,

2 tablespoons of celery seed. Mix seasoning and crumbs with the meat. Heat milk and melt the butter with it; pour over

VARIOUS DISHES. 127

the well-beaten eggs and mix with the meat. Fill buttered cups and place them in a pan of water, covering with a piece of buttered paper. Bake for i hour in a slow oven and turn on a warm dish. Serve with the following sauce :

Sauce for Timbales. — Heat 3 tablespoons of butter and cream in it 3 tablespoons of flour. Draw to the back of the stove and add i cup of stock or milk, i cup of tomatoes and I teaspoon of sugar. Stir until it thickens and season with pepper and salt.

Moulded Salmon.

One can of salmon, picked and freed from fat and bones.. Cream with it 4 tablespoons of butter and 3 well-beaten eggs. Add to it I cup of fine bread crumbs (not dust), the juice of i lemon, and V2 cup of milk or cream. Work well together, and fill a buttered mould; steam for i hour. Turn out and serve with the following sauce :

Sauce.— One cup of milk, i tablespoon of flour, 2 tablespoons of butter, i tablespoon of Worcestershire sauce, pinch of mace and pepper to taste, i hard-boiled egg. Melt the butter and cream with the flour, add milk and other ingredients, and boil until thick. Then run the egg through a potato masher and stir into the sauce. The Worcestershire sauce can be added to the fish instead of the sauce, if preferred.

Veal Croquettes.

To every pint of cooked veal allow i teaspoon of thyme, i tablespoon of chopped parsley, i small onion, i teaspoon of salt, pepper to taste. Put on the fire >^ pint of milk, and when it comes to a boil pour it over 2 tablespoons of flour and i table- spoon of butter, creamed ; stir until thick and mix with the dry ingredients. Roll in pear-shaped cones and fry in boiling lard. Stick a whole clove in the top of each one, after they have been cooked, for a stem to the pear.

128 TESTED VIRGINIA RECIPES.

Salmon Croquettes.

One can of salmon, picked ; 4 Irish potatoes, boiled and mashed; mix with the salmon; 2 eggs (beaten), butter size of an egg (melted), i tablespoon of celery seed, red pepper and salt. Mix and form in cones, dip in the white of an egg and then in cracker dust, and fry in boiling lard.

Chicken Croquettes.

One 4-pound chicken, i pair sweetbreads, i small onion, i bay leaf, i sprig of parsley. Boil the chicken and sweetbreads separately. Put the chicken on to boil with the above season- ings ; simmer until well done, and remove all meat from the bones, but do not chop it until it has been put on the fire again and allowed to simmer with the strained juice for 5 minutes. Prepare sweetbread and cook for 15 minutes, drain, cover with boiling water, add i teaspoon of salt and place over a moderate fire for 20 mmutes. Do not let them boil. When done, throw in cold water, remove all skin and chop fine. Chop the chicken and mix the two. Make a sauce as for veal croquettes, and roll them in the same way for frying.

Chestnut Croquettes.

Shell, blanch and boil until tender large French Chestnuts. Mash enough to make i pint, and season with i teaspoon of salt, dash of red pepper, i teaspoon of onion juice and i ounce of butter. Beat i egg and 2 tablespoons of cracker dust and cream to the nuts. Mould in balls, dip in egg, then cracker dust, and fry in boiling lard.

One pair of chickens or 2 pounds of veal (the rack is best), I sweetbread, 2 onions, 4 Irish potatoes, 2 tablespoons of curry. Cut the meat as for stewing, dredge it lightly with flour, and

VARIOUS DISHES. 129

brown just a triffle. Slice and brown the onions, pare and quarter the potatoes, boil the sweetbread. Place all the ingre- dients in a deep sauce-pan, covering well with water. Season with salt and pepper to taste. Let it cook slowly until the meat is thoroughly done. Remove meat and potatoes and thicken the gravy with browned flour. Pour over the meat and serve. Arrange a rim of boiled rice around the curry, or serve it as a separate dish.

Take 4 pounds of pork and boil it well ; a pig's head is the best, and it should not be too fat. Boil in a separate pan i pound of calf's liver, and throw away the water in which it has been boiled. The water in which the pork has been boiled can be used in the scrapie. Remove all bones from the pork and chop liver and pork very line. Mix well and put in an iron pot with the water in which the pork was boiled. Add 2 quarts of hot water. Season well with salt and pepper, sage and sweet mar- joram. Thicken as you would mush, using buckwheat and cornmeal in equal quantities. Boil for i hour, stirring con- stantly to prevent burning. When thoroughly cooked pour into tin pans or dishes about 2 or 3 inches deep. Allow it to cool and slice in strips. Fry for breakfast or supper.

. Celery Sandwiches.

SHce Graham bread as thin as possible, cutting ofif the crusts. Spread with a rich mayonnaise, and place on one side a mixture of chopped olives and celery, using twice as much celery as olives. Cover another slice of bread with dressing, and put them together. Serve very cold. White bread can be used in place of the Graham bread, and the sandwich cut in any shape desired.

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Ham Sandwich.

Beat 2 eggs well with 5 tablespoons of vinegar, i tablespoon 01 sugar, j/2 teaspoon of made mustard, i teaspoon of butter, i"ut m a bowl and allow it to thicken over hot water. Mash I can of potted ham and cream the dressing with it. Spread on thin slices of white bread and told together.

Lettuce Sandwich.

Cut the bread with a sandwich cutter, and spread each slice with Royal cheese that has been creamed to a soft paste with melted butter. Put a crisp lettuce leaf between each piece, i tablespoon of mayonnaise on it, and fold another slice over it.

Peanut Sandwich.

One quart fresh roasted peanuts, chopped fine, not pounded. Mix with a thick mayonnaise, and butter thin bread with it. Place two slices together, and cut out in round pieces with a sharp cake cutter.

Cheese Straws.

Grate 3 tablespoons of dairy cheese ; add 3 tablespoons flour, a dash of red pepper and a pinch of salt. Add to dry ingre- dients I tablespoon of melted butter, i of milk and the yelk of I egg. Roll as thin as possible, and cut in strips 4 inches long and y2 wide. Bake in a quick oven.

Kidney Stew.

Boil 2 kidneys until tender, adding a little salt to the water. Change water twice. Chop fine when tender. Make a sauce of' I cup of milk, I cup of water kidneys were boiled in. Thicken with I tablespoon of butter and i tablespoon of flour, creamed to a paste. I*ut all on fire and stir in kidneys. Season with red pepper. For 6 people.

The daintiest last, to make the end most sweet."

— Shakespeare.

One quart of white sugar, i pint of boiling water. Pour the water over the sugar and stir until dissolved. Then place the stew-pan over a brisk fire and boil without stirring until it forms a soft ball when dropped in cold water. Keep the sides free from all granules by wiping them down with a wet cloth. Remove from the fire and place the pan in one of cold water until you can dip your finger to the bottom without burning. Beat hard with a spoon until the sugar is too hard to handle. Turn out on a flat tray and work as you would bread. This is the basis of all French candies, and can be flavored and shaped as you like.

"Potatoes."

Use the fondant above, working in as much desiccated cocoa- nut, about 2 cups, as it will hold. Season with Sauer's vanilla extract, and form into small oblong pieces, moulding them in the shape of potatoes with your fingers. Roll in cocoa and stick small pieces of nut in them for eyes. Do not melt the cocoa before using it.

A Good Taffy Pull. One quart of molasses, J^ pound of butter; boil until thick and try in cold water. Just before it comes off the fire pour in Yz cup of vinegar and beat for a minute. Pour on buttered tins and pull when cool enough to handle.

Cocoanut Drops.

One pound of dry cocoanut, i pound of pulverized sugar, whites of 2 eggs. Beat the t^Z and work it in the sugar and

134 TESTED VIRGINIA RECIPES.

cocoanut. Season with Sauer's vanilla and form in small balls. Bake on buttered tins in a slow oven.

Brown Cocoanut Candy.

One pound of dried cocoanut, 2 ounces of butter, 2 cups of milk, 2 pound of brown sugar, Sauer's vanilla extract to taste. Boil the sugar, milk and butter until it ropes from the spoon ; then beat the cocoanut in, and continue beating until hard. Pour on buttered dishes and block in squares.

Maple Creams.

Take one-half as much water as maple sugar, and boil it without stirring. When it is nearly done, drop in a small piece of butter. When it will harden in cold water, take off and beat rapidly until it becomes waxen. Make in small balls and place an English walnut on each side.

Chocolate Caramels.

Four pounds of brown sugar, ^ pound of Baker's chocolate, Vz pint milk, ^ pound of butter, i small bottle of Sauer's vanilla extract. Cook until it hardens when beaten well. Pour out on buttered dishes and stir until it sugars.

Cream Chocolate Caramels.

One and one-half pounds of brown sugar, ^ pound of choco- late, J^ pound of butter, Yz pint milk. Flavor with Sauer's vanilla. Cook for 10 minutes from the time it boils hard, and beat until it begins to sugar. Pour in buttered dishes and cut in blocks.

Cocoanut Caramels.

Use the above recipe, beating in ^ pound of dried cocoanut when the chocolate begins to sugar. Block in the usual size.

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Nut Fudge.

Three cups of white sugar, i}i cups of. cream, i cup of chopped nuts, Sauer's vanilla to taste. Boil cream and sugar for 10 minutes. Stir in the nuts — the kind you prefer — and stir briskly for a few minutes. Pour on greased tins and block when cold.

Cream Candy.

Three cups white sugar, i cup water, i teaspoon vinegar. Cook without stirring until, it strings. Then beat until creamy, and add i cup of cocoanut and Sauer's extract of vanilla to taste. Cover the bottom of a flat dish (that has been greased) with chopped nuts, raisins, citron and cherries. Pour the candy over them and cut in squares.

Peanut Nugat.

Two cups shelled peanuts, pounded fine; 2 cups of white sugar. Put the sugar in a stew-pan and allow it to melt, stir- ring all the time. No water is necessary. When it has thor- oughly melted, pour in the peanuts and mix quickly together. Remove from the fire at once. Wet the biscuit board well with cool water, also the rolling-pin, and pour the candy on the board. Roll as you would bread dough, keeping the rolling-pin thor- oughly wet, until the candy is thin as a wafer. Cut in strips and break in small pieces. This candy requires rapid handling, or it will harden before it can be rolled thin enough.

Cook Italian chestnuts until they are soft. Peel and throw in a rich syrup. Stew until they are well coated in the sugar. Strain out and roll in pulverized sugar. Dry on buttered papers and pack away in sugar.

136 TESTED VIRGINIA RECIPES.

Peppermint Drops.

Three cups white sugar, i cup water, 8 drops oil of pepper- mint. Boil for 10 minutes and beat until creamy. Drop on oiled paper, or better yet, a marble slab.

Peppermint Cream Drops.

Use the recipe for fondant, adding enough peppermint to flavor. Shape between your fingers fiat round pieces the size of a quarter and allow them to harden. The next day melt enough Baker's chocolate to cover them, and drop them in with a fork. Place on oiled paper to dry. They are firm and creamy, and if shaped well can hardly be told from the confectioner's.

Stuffed Dates.

Pit large dates and fill the centres, with pecan nuts. Press three together and roll in powdered sugar. You can fill the centres with fondant, peanuts or almonds, and a very pleasant change fcr a filling is to use cottage cheese, moistened with butter, salt, pepper and a little sherry. Fill the openings and leave enough through the slit to show the color. Do not put them together or roll in sugar, but serve with coffee and salt wafers.

Marshmallow Creams.

Cut large marshmallows in half. Melt some fondant and dip the halves in it, coating them well. Let it dry a very little and dip in fresh cocoanut. Some can be dipped in melted chocolate after they have thoroughly hardened.

Stuffed Figs. Take large dried figs and pull them apart, leaving the centre for a filling. Stuff with chopped nuts, citron, conserves, dates and raisins. Pinch the skin firmly together and mould them the shape of fresh figs. Dip in powdered sugar and use as a bonbon.

BEVERAGES.

"One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams."

BEVERAGES.

Blackberry Wine.

Fill a 5-gaIIon jar with berries that are thoroughly ripe and free from dirt. Mash them well and allow them to remain for 36 hours. Squeeze through a heavy bag and measure the juice. Allow 3 pounds of brown sugar to every quart of juice. Put the two in a large open-mouth jar and throw a cloth over it. Skim every day until the beads stop forming over the top. Put in a demijohn and tie a thin piece of muslin over the mouth. After two months, or after all sign of fermentation has ceased, draw off and bottle for use.

Grape Wine.

Uather small purple grapes when thoroughly ripe. Pick from the stem only those that are firm and throw them in a bowl of cold water. Mash and drain, and make as blackberry wine.

Grape Juice.

Pick all sound grapes from the bunch and fill a stew-pan ^ full. Wash the grapes well before using. Cover well with water and boil slowly for 20 minutes, or ^ hour if they are not broken. Strain through a bag, extracting all the juice. Put the liquid in a kettle with a cuo of white sugar to each quart of juice and boil for 10 minutes. Bottle and seal. This can be made of any good purple grape.

Parsnip Wine.

Chop enough parsnips to fill a quart measure, and then cover them with i gallon of water. Boil for i hour, strain off and add 3 pounds of white sugar. When cold, mix in i tablespoon of hop yeast. Let stand 6 months, and then bottle and cork.

I40 TESTED VIRGINIA RECIPES.

Strawberry Acid.

Six ounces tartaric acid, 2 quarts water, 12 pounds straw- berries. Allow to stand 48 hours, then strain. To every pound of juice add 13^ pounds of sugar. Bottle and cork tightly.

Champagne Punch.

One quart of Apolinaris water, i quart Sautern, 6 lemons (juice only), 3 oranges (juice only), i cup best green tea, ^ pound white sugar, i wineglass chartruse, i wineglass of Angos- tura bitters, 3 bottles champagne. Mix all ingredients but the champagne. This must be added just before serving. Enough for 20 people.

A Good Plain Punch.

One quart of whiskey, 3^ pint rum, i large teacup of strong green tea, i goblet orange juice, i lemon. Sweeten to taste.

Tea Punch.

Eight teaspoonfuls of best tea ; green is best. Peel of 6 lemons, put in i quart of cold water and boil long enough to extract the flavor (about 20 minutes). Strain the tea, then add i}i pounds of sugar, the juice of 6 lemons, and i quart of Jamaica spirit. Slice 2 lemons very thin, and add to the punch. Just before serving pour in i quart of champagne and drop a block of ice in tlie bowl.

Six eggs, 1 quart of cream, 4 pounds of sugar (powdered), I tumbler best brandy, j^ tumbler best sherry. Beat the yelks light, then beat in >4 the sugar, then pour in, while stirring slowly, the brandy and wine to cook the eggs. Beat the eggs stiff, and with them beat the rest of the sugar. Mix with the other materials, and, lastly, stir in the cream.

BEVERAGES. 141

Take the juice of 20 lemons to i pound of powdered sugar, mix ana allow it to remain over night. Next day add i pint of brandy, i quart of rum, i quart champagne, i dozen soda. Put in a large lump of ice. Flavor with pineapple, strawberries, or any fresh fruit you prefer.

To each glass of milk use i egg, i tablespoon sugar, i wine- glass of whiskey, and rum to taste. Beat the yelks and sugar together; beat in the milk and stir hard. Pour over this the whiskey, a little at a time, as it cooks the eggs, and must be beaten all the time the whiskey is being poured in. Add rum. Beat the whites of the eggs and pile over the top. Set in a cool place. Double or triple these proportions as needed.

Raspberry Vinegar.

To 4 quarts of red raspberries add enough vinegar to cover them, and let it stand 24 hours. Scald and strain. Add i pound of sugar to i pint of juice, and boil for 20 minutes. Bottle and seal. Ready for immediate use, and will keep for years if tightly sealed. To every glass of water add i tablespoon of the vinegar.

Champagne Cocktail.

Use a champagne goblet. One lump of sugar, i dash of bitters, i piece of lemon peel, i slice of orange, one-third glass shaved ice. Fill with champagne and mix well.

Manhattan Cocktail.

Use a mixing glass. One-half glass ice, 2 dashes rum, 2 dashes Angostura, 2 dashes Maraschino, >^ wineglass whiskey, y2 wineglass French vermuth. Stir well and strain into cocktail glass, adding a cherry. If wanted dry, use Italian vermuth.

142 TESTED VIRGINIA RECIPES.

Hot Scotch.

Use hot Scotch cup. One wineglass Scotch whiskey, i lump sugar, I piece lemon peel, ^4 glass hot water. Grate nutmeg on top and serve.

High Ball.

One lump ice, i jigger old whiskey; fill with carbonated water and serve.

Life Saver.

Use a small punch glass. Three small lumps ice, 3 dashes lemon juice, a little sugar, ^ pony gin, ^ pony vermuth. Stir well, adding seltzer until full.

Take >4 lime and squeeze it in a goblet ^ full of ice, add i drink of whiskey, and stir with seltzer.

MISCELLANEOUS.

" Happy in this, she is not yet so old But she may learn."

MISCELLANEOUS.

Chocolate.

Scrape 3 ounces of sweetened chocolate ; add 2 tablespoons of sugar and 3 tablespoons of water. Stir over a hot fire until smooth. Add i quart of boiling milk, and cook for a few minutes. Season with i teaspoon of Sauer s vanilla, and serve with whipped cream. You can use half milk and half water, if you prefer a drink not so rich.

Beef Tea.

One pound round of beef, freed from all fat and grisle. Cut in dice and cover with cold water for 15 minutes to extract the juice. Then set the pan on the fire and boil for 20 minutes. Beat an egg until light, and strain into it the juice, which must be boiling hot. Season with pepper and salt. Just before using pour through a thin cloth that has been wrung out in cold water. Heat thoroughly and add a few celery seed to flavor.

Lemon Butter, No. i.

Grate the yellow from the rind of 2 lemons and squeeze out the juice. Two cups sugar, 2 eggs (beaten separately). Mix the yelk and sugar, then add the beaten whites and lemon. Pour over this I cup of boiling water. Stir into it 2 tablespoons of flour, rubbed smooth with ^2 cup of cold water. Run through a strainer, and add i tablespoon of butter. Cook until thick and smooth. This can be used for pies, cakes or as a preserve.

Lemon Butter, No. 2.

Beat 6 eggs, i pound sugar and ^i pound of butter. Mix well and set in a pan of water. Add 3 lemons, juice and rmd,

146 TESTED VIRGINIA RECIPES.

and stir briskly until thick enough not to run. Use in cake or on bread and crackers.

Four pounds brown sugar, i quart of boiling water. Cook until thick.

Burnt Syrup.

One pound of brown sugar, put over the fire in a sauce-pan, stir all the time until it melts and begins to burn. Then quickly add I pint of boiling water and cook until a rich syrup. Season when cold with Sauer's vanilla, and use as any other syrup for cakes.

Golden Syrup.

Five pounds of white sugar, i quart boiling water. Boil for 5 minutes and add 2 pounds strained honey. Beat hard and cook well.

To Season Whipped Cream.

One quart of cream, whipped until it is stiff ; 2 tablespoons of pulverized sugar, i tablespoon of Sauer's vanilla extract. The cream should whip up double its quantity, and be firm and stiflf before the seasonings and sugar are added.

Caramel for Seasoning.

Two pounds of brown sugar. Burn over a hot fire until it smokes. Pour over it i quart of boiling water and stir until thoroughly dissolved. Boil to a rich syrup and bottle for use.

Pudding Sauce,

One-halt cup butter, i cup sugar, 5 eggs. Beat butter and sugar to a cream ; throw in the well-beaten yelks, then the whites, and stir to a froth. Add brandy or wine to your taste. Put in a stew-pan and place over the fire until it almost boils. Use for cakes or puddings.

MISCELLANEOUS. i47

Chocolate Paste,

Three ounces Baker's chocolate, i cup boilmg water, >4 cup sugar, I teaspoon Sauer's vanilla extract. Grate chocolate or cut it up in small pieces. Pour the boiling water and sugar over it, and cook until a thick paste. Season, and when cold use on bread or crackers.

Pulverized sugar will not lump so quickly if kept tightly covered in small wooden kegs.

Cover your pickles that are in brine with strips of horse radish and they will not mould.

Milk for Sleeplessness.

Try a glass of hot milk just before going to bed. It will help you sleep and quiet the nerves.

For Chapped Hands.

One teaspoon glycerine, lo grains borax, 2 tablespoons rose water. Mix and bottle.

Two ounces rose water, i ounce glycerine, 2 ounces lemon juice. Mix well and use as a lotion.

To Prevent Chapped Hands.

Take the yelk of an egg, ^ cup of pure honey, i cup corn- meal, and form into a ball. Place in a cool, dry place and allow it to harden. Use instead of soap during the winter, and the hands will not chap.

148 TESTED VIRGINIA RECIPES.

Cleaning Fluid,

Four ounces of ammonia, 4 ounces castile soap, 2 ounces alcohol, 2 ounces glycerine, 2 ounces ether. Shake well and use for cleaning spots from woollen clothing.

To Keep Cake Fresh.

Place 2 firm apples in the box with the cake, and you will find the cake keeps fresh a long time.

To Remove Ink Stains.

Rub ripe tomatoes on a spot of ink on any wash cloth, and it will disappear. They will remove the stains from the hands also.

For a Cough.

Whip the white of an egg to a stiff froth. Add 3 tablespoons of powdered sugar and the juice from ^ a lemon. Beat well, and take a teaspoonful every half hour. This will loosen a tight cough and relieve the throat very much.

Peeling Onions.

When onions are peeled in large quantities, and the eyes smart from the strength of them, you can do away with a great deal of it by peeling them under water.

To Prevent Boiling Over.

In prc^-^rving, throw a tablespoon of cold water in a kettle that is boiling over, and it will stop for a second or two, long enough to save the juice and remove the kettle to a cooler part of the stove.

Lemons will keep fresh many days if covered with fresh water, changing it every two days.