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Cooking Manual

Cooking Manual

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Cooking Manual by Juliet Corson. - (1879). - 163 pages "of Practical Directions for Economical Every-day Cookery" This book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost. In cookery this fact should be remembered above all others; a good cook never wastes. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant. $15,58 [Reprinted, Paperback, perfect binding]

Cooking Manual by Juliet Corson. - (1879). - 163 pages "of Practical Directions for Economical Every-day Cookery" This book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost. In cookery this fact should be remembered above all others; a good cook never wastes. It is her pride to make the most of everything in the shape of food entrusted to her care; and her pleasure to serve it in the most appetizing form. In no other way can she prove her excellence; for poor cooks are always wasteful and extravagant. $15,58 [Reprinted, Paperback, perfect binding]

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well can




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This book
the most

intended for the use of those house-

keepers and cooks
possible cost.

who wish


know how



wholesome and palatable dishes

at the least

In cookery this fact should be reothers

membered above
It is

her pride to

a good cook never make the most of every;

thing in the shape of food entrusted to her care

her pleasure to serve


in the

and most appetizing form.

In no other way can she prove her excellence


poor cooks are always wasteful and extravagant. Housekeepers can safely make this book a guide for those of their cooks who are willing to learn new and good methods of cooking familiar foods. Lest

should be said that undue preference


given to

ways of cooking, the author begs her readers to remember how much of the success of any dish depends upon its taste if it is well-flavored, and palatably seasoned, the eaters of it do not closely criticise its component parts. It is just there that benefit is derived from European culinary skill the judicious use of a few inexpensive sweet herbs, and savory sauces, will raise a side dish, made from the

cheapest cut of meat, in gustatory excellence far


ing these national dishes. all are practical examples of this fact. or throw among the garbage all are accomplishments that our American wives and daughters will be glad to learn from their European home . a truism that food is concenis The manipulation of a motive power capable of invigorating both body and mind. In countries where the people depend upon meagre art is brought to perfection. trated force. above a badly cooked porterhouse steak. the borsch of Poland. or their equivalents.PREFACE. sisters. the crowdie of Scotland. The day has passed thought to their cheerfulness. to . the macaroni of Italy. To provide enough cook and serve it so as to invite at appetite to make a handsome and agreeable dish out of the materials which the average cook would give away at the door. menial and vulgar labor It is cooking as a and those who give some daily food usually gain in vigor and for regarding . the New York Cooking School plan has been to adapt foreign thrift to kitchen use. Because the art of utilizing every part of food is eminently French. is there such an as in America all In no counabundance of food the needful ingredients for makcities. an occupation worthy to employ intelligence and supplies this skill. can be found in the markets of our and most of them true. the tschi of Russia. are the products of this country. or a large but poorly flavored roast. there is This being no reason why American cookery . try in the world . each meal . The pot-au-feu of France and Switzerland. the olla podrida of Spain.

If in — tion of no other land is is there such profusion of food.PREFACE. less meat will be required. . skilful live upon what towns waste The very herbs of the field in the hands of a cook can be transformed into palatable and The plainest and cheapest manutritious viands. and spoiled by bad cooking. Europe provinces would here." and the author will stake her culinary reputation that the food so prepared will be both palatable and nourishing. . vegetables. and bread. certainly in none so much wasted from In sheer ignorance. The second is wholly untenable soup. and consequently less expense incurred. terials can be prepared for the table in an appetizing and satisfactory form. should be so comparatively limited why the ques" what shall we have for dinner to-day ? " should be the despair of the inexperienced housekeeper. and it is true that a thick slice of bread and a bowl of soup will content the hungriest stomach. fish. are all less costly than heavy joints of meat if hunger can be partly satisfied on them. . Let our readers test this fact by cooking according to the receipt any dish named in tlie chapter upon "Cheap Dishes without Meat. or a leg of mutton. may hold good but the best results in any direction are never gained without trouble. Many The first persons regard the practice of serving sevobjection meal as troublesome and expensive. but should rather divide the amount among eral dishes at a . This is an excellent reason why the housewife should not spend the bulk of her market money on a large roast of beef.

The quantities mentioned in the various receipts are calculated to serve for a family of eight persons. to the great and widely seminated by the press. Communications from all parts of the country . with the assurance that every one given has been tested by the author.PREFACE. when two or more dishes constitute a dinner. if we are mod- . with bread and vegetables. state that the principles of kitchen in the economy as taught dis- New York Cooking School families. and plain enough for ordinary households. and the poor might learn that their scrag-end of mutton would furnish them with forward in some measure lection of To this result. have been put into practice in many improvement of health and temper. The question of the hour is " How well can we live. or the meal will fail meet the requirements of the body. now served on the tables of the wealthy at least three dishes. the hours spent at table should full of harmony and content. With judicious marketing and proper cooking. as economical as care and use can make it. a ragout^ or stew of some cheap cut of meat. with the addition of soup of course when only one dish is to form the meal. the present col- Cooking School receipts is offered to the public. a larger quantity must be allowed. and is complete in every detail. or a fruit for dessert. fish. be to for an illy fed man can neither be strong nor cheerful. the different dishes of soup. the food of our well-to-do little classes might be that made far better than two-thirds of . and a few vegetables and now and then indulge in a plain pudding.

doing her best to answer sat- tively She has worked earnestly in a comparanew field of labor. erately poor ? " The author is of The Cooking it School Manual isfactorily. .PREFACE. and she prays that strong in the effort to it is hands may unite a thing ful to make the best show how excellent and most of the bounti- supply our country's teeming bosom bears at every harvest tide.


St. General Rules for Marketing. CHAPTER I. thickening. and coloring Soups —Consomme— Vermicelli and Macaroni Soup — Rice and Tomato Soup — Scotch Broth without Meat Scotch Broth with Meat — Spinach Soup — Sorrel Soup —Pea Soup — Lentil Soup CHAPTER Fish. — Flavoring. with Sardine Sandwiches —Warmed up Boiled Dutch Sauce . General Stock II. James style — Club House Fish Cakes Fish.CONTENTS. PAGE Meats— Poultry Herbs — Game — Fish—Vegetables— Fruit — Sweet I5 CHAPTER Soup. III. 22 Baked Blackfish— Broiled Shad with Maitre ter d^ hotel But- — Fried Smelts — Fillet of Sole au gratiit — Fish 31 Chowder.

IV. with Parisian Potatoes Portuguese Beef neys — Plain Rump Steak —Bubble or and Squeak — Stewed Kid- — Haricot with Stew of Mutton Lamb eskys Piquante — Epigramme of Sauce — Spanish Sauce — KromSauce with Spanish Spinach Fried larded — Broiled Sheep's Kidneys —Sheep's Tongues with — Liver Rolls Brains with Tomato of Veal — Blanquette Chicken. — Pork Cutlets Curry — Broiled Fried Liver Sauce — Calf's — Stuffed Breast of Veal with Robert Sauce — Pork Chops with Pigs' Feet— English Pork Pie- Spanish Style — Chicken to Fricassee — Grilled —Minced Chicken with Macaroni Broiled Pigeons— Salmi of Duck — Civet of Hare —Jugmake Omelettes ged Hare — Stuffed Eggs — How Herbs— Omelette Omelette — Omelette with Plain Fowl fine with Ham— Omelette with Oysters— Omelette with —Oriental Omelette —Omelette with Preserves— How cook Macaroni —Macaroni with Be'chamel Sauce — Macaroni MilanMushrooms — Spanish Omelette to . Beef Steak. 37 Side Dishes or Entrees.lO CONTENTS. PAGE Anchovies — Sardines— Pickled Herrings— Scalloped Oysters—Welsh Rarebit—Golden Buck — Mock CrabEnglish Bread and Butter — Epicurean Butter CHAPTER V. CHAPTER Relishes.

Salads and Salad Sauces. Roast Beef with Yorkshire Pudding stuffed — Roast Loin of Veal — Roast — Roast Lamb with Mint Sauce — Roast Pork with Apple Sauce — Roast Wild Turkey with Cranberry Duchesse Potatoes Sauce Chicken with Roast Duck with Watercresses Onion Sauce — Roast — Roast Goose with Duck —'Roast Partridge 68 with Bread Sauce CHAPTER VII. II aise Style — Macaroni with Tomato Sauce — Timbale 41 of Macaroni. Boiled Meats. Leg of Mutton with Caper Sauce deira Sauce —A la mode Beef — Boiled Ham with Ma— Boiled Fowl with 78 Oyster Sauce CHAPTER VIII. Spring Salad — Watercress Salad — Mint Salad — Cauliflower Salad — Dandelion Salad — Asparagus Salad — Shad-roe Salad— Green Pea Salad — Orange Salad — Spinach Salad —Tomato Salad— Nasturtium Salad — Cream Dressing— English Salad Sauce — Remolade .CONTENTS. Large Roasts. with Vanilla Cream Sauce CHAPTER VI.

12 CONTENTS. Cheap Dishes without Meat. Vegetables. Potato Soup — Crowdie — Peas-pudding— Red Herrings with — Oatmeal Porridge —Cheese Pudding —Polenta— Fish Pudding— Lentils—Stewed Lentils —Fried Lentils— Norfolk Dumplings— Salt Cod with Parsnips — Pickled Mackerel — Potato Pudding Boiled Potatoes loi . Asparagus with Melted Butter — Green Peas — String — Baked Beets — Brussels Sprouts — Stuffed Cabbage — Red Cabbage — Baked Cauliflower — Baked Turnips — Glazed Onions — Mushroom Pudding — Boiled Potatoes — Lyonnaise Potatoes — Stuffed Potatoes — Potato Snow — Bermuda Potatoes — Broiled Potatoes — Saratoga Potatoes — Broiled Tomatoes Stuffed Tomatoes — Fried Beans — Ham and Beans Kolcannon — Carrot Stew — Baked Mushrooms — Stuffed Lettuce — Stewed Parsnips Beans 91 CHAPTER X. — Sweet — Piquante Salad Sauce — Green Remolade— Oil Sauce — Ravigote Sauce — Egg Dressing—Anchovy Salad Sauce — Swiss Dressing— Spring Dressing— Mayonnaise — Hot Salad Sauce — Romaine Sauce Salad Dressing PAGE 83 CHAPTER IX.

THE children's CHAPTER.CONTENTS. Gruels —Arrowroot Gruel —Arrowroot Jelly —Arrowroot — Calf —Sago Gruel— Sago Milk —Tapioca —Rice Caudle—Refreshing Drinks Wine Jelly s-foot Jelly Jelly . PACE Three Dishes from a Neck of Mutton — Barley Broth with — Neck — Mutton Stew — Fried Pudding Stuffed — Feet Fried — Tongue and Brains — Roast Tripe — Ragout of Haslet Vegetables of Pork Pigs' Pigs' Cock-a-leeky— Italian Cheese — Gammon Dumpling — Toad-in-the-hole — Bacon Roly-Poly—Baked Oxheart — Tripe and Onions — Peas and Bacon — Pot-auFeu— Ragout of Mutton 107 CHAPTER XII. 13 CHAPTER XI. COOKERY FOR INVALIDS. Cheap Dishes with Meat. Oatmeal Porridge Currants —A good Breakfast— Stewed Fruit— Ripe — Blackberry Jam — Baked Fruit — Broiled Chops — Beefsteak—Broiled Chicken — Boiled Eggs Baked Potatoes— Boiled Potatoes —Apple Cake — Fruit Farina— Plain Cookies— Plain Gingerbread —Strawberry Shortcake — Apple Custard Il6 CHAPTER XIII.

14 CONTENTS. made —Homebrewed Yeast— Home— Milk Bread — Rice Bread — Potato Bread — Pulled Bread — Baking Powder— Loaf Bread Breakfast Rolls — Tea Biscuit — Finger Biscuit — Cream Breakfast Rolls— Breakfast Twist — How to freshen Bread — Toast Homemade Bread Bread stale 134 . Aerated XIV. PAGE —Jelly Water— Flax-seed Lemonade Barley Water— Nourishing Drinks — Iceland Moss Chocolate — Egg Broth — Egg Tea—Very Strong Beef Tea — Quick Beef Tea — Farina Gruel — Nutritious Foods — Bread Jelly — Crackers and Marmalade — Chicken —Chicken Broth— Beefsteak Juice— Salmon Steak— Broiled Oysters 125 Filtered Water Jelly CHAPTER BREAD.

carrots. that nitrogenous. or heat-giving foods. honey. onions. suffering and for invalids from wasting diseases eggs. spinach. such as lean meat. are the best diet for hard steady workers. and parsnips. unbolted cabbage. cauliflower. are most suitable sist for those . such as the inner part of the meat. and vegetables containing light mineral salts in excess . potatoes. game. who work rapidly but with intervals of rest chiefly on fish. flour. and that brain-workers should suband digestible articles. and artichokes. I. cheese. . Buy only small quantities of perishable things . grapes. milk. beets. oatmeal. CHAPTER MARKETING. we can arrange the daily at the marketing so as to give a pleasant variety and same time satisfy all appetites. peas. and endeavor them to the requirements of our households cereals. fat if we remember that carbonaceous. liver. cally. asparagus. In order to market intelligently and economiwe must bear in mind the three great divisions to adapt . beans. or flesh-forming foods. of foods generally accepted in their consideration.THE COOKING MANUAL. such as fruits. oysters.

and the fat is scant and Mutton is bright red. and left until wanted. . Poultry. fruit. .l6 THE COOKING MANUAL. fresh butter . cream. poor mutton is dull red in color. with plenty of hard white oily. transparent fat the meat is of an inferior quality veal and pork should be eaten very fresh. as early in the . fat. . — . they are better at stated times for instance. white. Fresh poultry may be known by its of the lowest market price. with dark. Meats. and surrounded with a thick outside layer of fat poor beef is dark red. and the suet or kidney-fat clear white and abundant if this fat is soft. and full of gristle. fish. While meats are in season all the year. — . semiwhen the fat is reddish and dark. . When meat of any kind comes into the house it should be hung up at once in some cool. the fat next the skin is firm and thick. beef and mutton. dark place. well marbled with yellowish fat. The flesh of healthy animals is hard and fresh colored. the animal has been poorly Beef should be of a bright red fed or overworked. Make your purchases day as possible in order to secure a choice of fresh articles and trade with respectable dealers who give full weight and honest measure. and buy dry groceries and preserved stores in quantities large enough to entitle you to wholesale prices and pay cash in order to avail yourself such as green vegetables. color. . veal should be avoided in summer for sanitary reasons and even our staples. . muddy-looking fat. eggs. vary in quality. Veal and pork should be bright flesh color with abundance of hard. scant and stringy. pork is prime in late autumn and winter.

and a long. pale and withered old soft spurs. and the comb a young cock. and the flesh is purplish where it shows under the skin on the legs and back. full. has short. old turkeys have long hairs. full 17 the feet. fatter. quality. with light. pliable is . . are always in season. Young ducks and semi-transparent leg joints geese are plump. Squabs are tender and delicious. and the flesh on the legs and back has a purplish shade chickens. and windpipes that break when pressed between the thumb and forefinger. generally black. Turkey-poults are tender. the birds are old. fresh colored and brittle beaks. bright red comb fowls have long. as they do not tear in dressing. and the breast is very dark. . fowl are large in proportion to its size. loose spurs. thin necks and feet. . and the tip of the breast-bone is soft. hen turkeys are smaller. and the grain The feet and neck of a young of the flesh is fine. About March they deteriorate in bright eyes. . but of inferior flavor full grown turkeys are the best for boning and boiling. loose. Young pigeons have light red flesh upon the breast. . and easily bent between the fingers the body of a capon is large. with soft. fresh colored legs when the legs are thin. Turkeys when good are white and plump. capons. fat. . flavor. soft breast-bone. and full. have full breasts and smooth legs. the head comparatively small. and soft moist skin and nearly white. tender flesh. They are best in fall and winter. which will break by the weight of the bird. fat. and fowls.MARKETING. and plumper. . and round. but lack fat. best plump.

the flesh of and fresh colored if and discolored. old ones are very poor. — Fine game the skin clear . long enough. save that darker. is dark. and if a few feathers be plucked from the inside of the leg and around the vent. and make good side soup. when has been kept . geese. pheasants. are the finest flavored. The wings of good ducks. and smelts. and liver . and very be dry and tasteless. and dishes. . snipe. The wings. and round in old ones. Sea fish. and woodcock are tender to the touch the tips of the long wing feathers of partridges are pointed Quail. birds are always heavy for is their size. fricassees. Venison should be tender. and the fat it redder. thick knees. say about two months in winter the when is excellent. such as salmon. fat. it is tender and juicy cured. the game has been hung a long time. feet. is savory and Fish. tongue. pies. shad. gizzard. giblets of poultry consist of the head. neck. the flesh of the breast firm and plump. in young birds. various entrees^ or Game. when nourishing. Buffalo meat is somewhat the flesh is similar in appearance to beef. and forepaws which can be easily broken freshly killed birds will be fat it . heart. fat or it will and tender. and those which live in both and fresh water.THE COOKING MANUAL. Young rabbits and hares have short necks. and small birds should have full tender breasts. the muddy taste of some fresh water species can be overcome by soaking them salt — . Bear meat.

MARKETING. Fruit. — healthy eating . of the different kinds called for in the various on in this work can be bought at almost any grocery store. juicy vegetables should be very fresh and crisp a cool. Lobsters and crabs should be chosen by their of color. and mussels. while the mature. in cold I9 water and all salt for two hours or more before after that cooking. bright. they give and savory flavors to all they enter. full-flavored sorts are invaluable as food. can be restored by being sprinkled with water and laid in all roots and tubers should be pared and laid in cold water an holir or more before flower . and great size. as they soon lose their flavor after being removed from the brightness shell. have firm gills. weight in proportion to their Vegetables. Green vegetables are best just before they and roots and tubers are prime from their ripening until spring germination begins. the period. flesh kinds are best just before spawning. flesh. should be eaten very fresh. clear becoming poor and watery fish Fresh eyes. rigid fins. Sweet Herbs. and ruddy Oysters. All fruit should be purchased ripe and sound it is poor economy to buy imperfect or decayed kinds. dark place using. and are nearly tary use . clams. . and if a little wilted. lively movement. scallops. as they are neither satisfactory nor . or in th^^market but we receipts further . . —All . — Sweet variety and savory herbs are any dish into which some decided sani- absolutely indispensable to good cooking.

powdering. chervil.20 THE COOKING MANUAL. and keep the mixture in an airOne ounce of it added to three pounds tight vessel. : . thyme. June. Bay leaves can be procured at any drug store. and July. sweet dill. its abundantly with very little care. and when and added judiciously flavor. savory. tarragon and fennel. will grow dried. and dried by artificial heat their flavor is best preserved by keeping them in air-tight tin cans. basil and sage in August and September all herbs should be gathered in the sunshine. A bouquet of Sweet herbs. and savory in July and August. just before flowering mint June and July. to food. one half of an ounce each of powdered clove and nutmeg to every four ounces of this powder add one ounce of salt. and pepper one eighth of an ounce each of rosemary. sweet marjoram. mint. of stuffing. . . or German grocery. and parsley. greatly improve Parsley. makes a dein in . . —The bouquet. summer basil. should be dried . bay-leaf. tarragon. marjoram. even if the space planted be only a box of mould in the kitchen window. . advise our readers to obtain seeds from some good florist and make little kitchen gardens of their own. licious seasoning. marjoram. and cayenne pepper. and mixing by repeated one quarter of an siftings the following ingredients ounce each of powdered thyme. at a very moderate expense they have the flavor of laurel. burnet. or powdered capsicums. or forcemeat of any kind. rosemary. An excellent and convenient spice-salt can be made by drying. thyme. Sage. May.

sauces. made as follows : wash three or four one sprig of thyme. stews. 21 of sweet herbs. The bouquet is used for seasoning soups. about three inches long and one inch thick. . lay in their midst . served. and two bay leaves fold the parsley over the thyme and bay leaves. so often called for in foreign is cooking. and savory dishes in general. tie it in a cork-shaped roll. jr fagot. and is removed when the dish is sprigs of parsley.MARKETING.

is a family of any size well to keep a clean pot or all sauce-pan on the back of the stove to receive the clean scraps of meat. II. Pot liquor in which meat has been boiled should always be saved and used for soup the next day. Soup all is the most satisfactory and nourishing of is is it when it pends upon what dishes properly made. when by the removal of all fat. and the addition of a few vegetables or some dumplings. and feet of animals from the bones and skin of fish and from cereals and vegetables alone. . it is — Part —Where there I. Experiments made by French chemists prove and richness of soup may be increased by first soaking the meat in tepid water enough to cover it. Its value de- put into it. rice. just as that the delicacy it reaches the boiling point. from the merest scraps and trimmings of meat from the heads. it will make a palatable broth. and adding this to the second water in which the meat is put over the fire.CHAPTER SOUPS. bones. and remains of poultry . by careful skim. ming. tails. . or macaroni. General Stock. but even in economical form constitutes a hearty its most meal when It can be made eaten with bread and vegetables. I.

and standing to cool uncovered. Stock should never be allowed to cool pot. and saved is to clarify for drippings then ready to heat and use for soup. two quarts of cold water must be allowed to every pound of meat. or gravy. herbs. 23 but vegetables should not be put into as they are apt The proper proportions for soup are one to sour. as rapid and irregular boiling clouds and darkens the stock as much as imperfect skimming. from one side. and game. which are found in every kitchen. one hour before the stock isi done. it is — served as the it. then with a gill of boiling soup. Part II. being brought slowly to a boil. pound of meat and bone to one and a half quarts of cold water the meat and bones to be well chopped . it. this will be reduced to one quart in boiling. first part of the and meats are to follow Care should be taken that the stock-pot boils slowly and constantly. mixed first with a of cold water. . add to it one carrot and one turnip pared. it When less skimming and to it can be clarified by adding gill one egg and the shell. one. When the soup is to be boiled six hours. in the stockjar.SOUPS. and put over the fire in cold water. onion stuck with three cloves. and broken up. and the fat rethe stock moved. and carefully skimmed as often as any scum rises and being maintained at a steady boiling point from two to six hours. and a bouquet of sweet. stock has been darkened and clouded by carefast boiling. Two gills of soup are usually allowed for each person at table when dinner. as time permits. but should be strained into left an earthen all . .

is sufficient to make a quart of thick soup.24 THE COOKING MANUAL. unless the using in it soups. carrot. as Caramel can be made melt half a pound of from the following receipt . rice. Two sago. are usually allowed for each quart of stock. and onion. tapioca. then strain it once or twice. back of the and let it stand until where it will the white and shell of fire the &%% have collected the small particles clouding the soup. The meal of peas and beans can be held in suspension by mixing together dry a tablespoonful of butter and flour. as they can easily be strained out. to darken soup use a teaspoonful of flour. . or lentils. If you wish . sausage. and whole spices should be used in seasoning. until it looks clear. Soups which precede a full dinner should be less which form the bulk of the meal. because entirely evaporate would almost is them : one of wine usually allowed to every three pints of soup. anchovy. and stirring it into the soup a quarter of a pint of peas. beans. or a calf s foot. 2. and coloring contrary boiling gill is expressly directed in the receipt. All delicate flavors. —The flavor of soup stock may a little Flavoring. Herbs in the sprig. should be added to soup just before serving it. and potato flour are better than wheat flour for thickening soup. ounces of macaroni. thickening. stirring it it and not briskly into the soup until to the it boils then remove boil. caramel all but avoid burnt these give a bad flavor. rich than those . arrow root. be varied by ham. vermicelli. sugar. and wine. or oatmeal. pearl barley. Corn starch.

the eggs. and bottle In using the caramel add it just as you are it. made by ing two quarts of stock. and slip them off the skimmer into a bowl of hot. fire for and boil gently at the . as directed for clarifying soup it then season spoonful. to taste with salt. accompanies it. about to serve the soup.SOUPS. making each egg a regular oval shape. of boiling water. first and a very white pepper. of which a scant teaspoonful will be about the proper quantity. side of the tight. water. or Consomme. carefully trim off the rough edges.— Break full salt. using at little fine . which should be very fresh. into a deep sauce-pan half teaspoonful of the sauce-pan. but sometimes a deep dish containing poached eggs.) freed from until it is it. and boiling until it . or sauce colored with 3. which has been cooled and fat. one for each person. it slowly burn assumes a rich brown color. — This . Clear Soup. and half a gill of vinegar cover it on the back part of the fire until the whites of the eggs are firm then lift them separately on a skimmer. with enough 4. twenty minutes then cool. through a piece of flannel or a napkin if this bright and clear does not entirely a tea- clear use an egg. Poached Eggs for Ccnsomm^. Stirring 25 it fre- quently with a wooden spoon. consojufne to cover them. strain. but not and set . say a it quarter of a saltspoonful and color to a bright straw color with caramel. Consomme is sent to the table clear. seasoned with a . 2 . but do not let it when brown enough add one quart of cold stir well. loaf sugar in a thick copper vessel. is {Two strain- quarts for eight persons.

stir them into two quarts of good. and to every is added two ounces of one of these Put the paste into plenty of boiling water. two ounces of celery. and quarter of a saltspoonif of pepper . free from fat . 5. and boil until tender enough to pierce with the finger nail then drain it. where they minutes before serving. water until required for use. 7. and wash well in fresh water cut in dice half an inch square. and pass through a sieve with a wooden spoon. — Strain.) put all . soups are both quart of stock Vermicelli and Macaroni Soup. 6. with one tablespoonful of salt to each quart of water. six ounces of yellow turnip. must stand for ten boiling water. four ounces of pearl barley over night in cold water. and for the seasoning seems defi- cient add a little more. clear stock. . four ounces of washed in plenty of cold water. either fresh or canned. when it should be placed in the two quarts of hot soup long enough in cold to heat thoroughly before serving. season it with a teaspoonful of ful salt. rice.26 THE COOKING MANUAL. one pint of tomatoes.— These made as for consomim . Scotch Broth it without Meat. more can easily but none can be taken out. six ounces of carrot. and put it pastes blanched as follows. (or use in its place quarter of a saltspoonful of celery these into two and a half quarts of seed . — Steep . Rice and Tomato Soup. taste. well Add be added. four ounces of onion. and boil the soup slowly for three quarters of an hour before serving. but do not put in too much for general liking.

and put these with the meat add the barley. Blanch two quarts of 9. cut in dice six ounces each of yellow turnip and carrot. and lay the . and boil Meantime. boiling water.— Put four to soak in warm water. i. and as much cayenne as you can take up on the point of a very small pen-knife blade. . cut the lean meat cut up the rest in small in dice half an inch square pieces and make a stock as directed in receipt No. season 27 with a teaspoonful of salt. chop four ounces of onion. Then serve with a tablespoonful of chopped parsley sprinkled in the soup. pounds of the shoulder of mutton. Soup. using two and a half quarts of water. by putting it into a large pot full of boiling . and the stock strained. add two or three grates of nutmeg. and fry them brown stir in one ounce of flour.. season with a teaspoonful of salt. and boiling and skimming for two hours at the end of an hour and a half put the dice of meat into a saucepan with two ounces of butter. and should be served with light dinners.. 8. seasoning be half an hour. then stir in quarter of a pound of oatmeal. and quarter of a saltspoonful of pepper. and serve. boil slowly for two hours.SOUPS. Spinach spinach. see correct. quarter of a saltspoonful of pepper. cut two slices of bread in half inch dice. This soup is very rich and nutritious. From two . Fart /. — . and simmer one hour. mixed if to a smooth batter with cold water. when the soup is ready bits in the soup tureen pour it over them. fry light brown in hot fat. ounces of barley Scotch Broth with Meat.

boiling it is a minute after thoroughly blended cut two slices of bread into meantime half inch dice. meantime brown half an ounce of chopped onion in a sauce-pan with one ounce of butter add one ounce of flour. with two tablespoonsful of boils . and the same of nutmeg. . . salt. mix the yolks of two eggs with two tablespoonfuls of cold water. water. sieve with the aid of a wooden spoon it. add to them half a pint of boiling soup. season with one teaspoonful of salt. wash it well with cold water. quarter of a salt- spoonful of pepper. and cook until it is tender enough to pierce with the finger nail.28 THE COOKING MANUAL. and pass through a kitchen . — . then run plenty of cold water from the faucet while it it over again. cover until it up once then remove the cover. . and the sorrel. chop it and pass it through the kitchen sieve with a wooden spoon. and stir till brown then add two quarts of hot water. add the spinach to stirring in in cold thicken it two by milk one tablespoonful of corn starch dissolved season it with one teaspoonful of salt. saucepan with a dessert spoonful of salt. is still in the it colander . drain it chop fine. or hot water and stock. and . . boil quarts of milk. fry them . Put one pint of sorrel into a lo. ten- der enough to pierce easily with the finger nail drain it it. . quarter of a saltspoonful of white pepper. boil it steadily until it is . and one gill of cold water cover it. and with a wooden spoon press the spinach under water as fast as it rises to the surface . and the same of nutmeg and serve it as soon as it boils up. and it gradually stir the mixture into the soup. Sorrel Soup. then drain.

or one pint for stock or cold water. pour the soup on them.SOUPS. one turnip and one carrot peeled. this will hold the meal in solution. Lentil Soup. and two bay leaves. thick soup. this vegetable is and gradually becoming known in this country. as a life valuable food. being capable of sustaining vigor for a long time. put them into a soup tureen. then pass the soup through a sieve with the aid of a potato masher. meantime slices. nutritive value favorite it deserves to rank as high as our New England beans. with a small carrot. drain them free from grease on a napkin. — Use half a pint of dried peas for 3. puree. . some dice of stale bread. and put them in the bottom of the soup tureen in which the pea soup is served. and serve at once. and boiled gently until the lentils lentil are soft enough to break easily between the fingers . about two drain them cut half an inch square. 29 brown in smoking hot fat. ranks nearly as high as meat. The seed of the lentil tare commonly cultivated in France and Germany as an — article of food. For two quarts of soup half a pint of yellow lentils should be well washed. 1 1 Pea Soup. two sprigs of parsley. to two quarts of Bring slowly to a boil add a of ham. and put to boil in three pints of cold water. from the use of it by our French and German citizens and from its . 12. an onion. in hot on a napkin. bone or bit one onion stuck with three cloves. fat. and simmer three hours stirring occasionally to prevent burning. and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed fry together dry.

and passed through a sieve with a wooden spoon. and serve fried hot. and the point. like those used for pea soup. using enough of the liquor to make them soup .30 THE COOKING MANUAL. These dice of bread are called Conde crusts. until lentils again raised to the boiling . with dice of fried bread half an inch square. gill every half hour one of cold water should be added. they are done they should then be drained in a colander. and mixed with the rest of the it is then ready to simmer for half an hour. . pass easy.

large fish should be placed and small ones in hot water both are done when the Fish soup is the most economifins pull out easily. sweet herbs. herbs. . with sweet herbs and cold water aji bleUy in equal quantities of red wine and cold water. Boiled Cod with Oyster Sauce. lemon. 13. with two tablespoonfuls of salt as soon . and brpiled fish retains nearly all its nourishment vinegar rubbed over the skin . to and water au court bouillon^ with cold water. white wine or vinegar. in — Lay enough cold water to cover it. The following technical terms are used to denote different methods is of cooking fish boil it : to dress fish a la Hollatidaise .CHABTER FISH. on the fire in cold water. boiled fish is the poorest of all. soup vegetables. with a tablespoonful of salt. little and a few sweet herbs For boiling. highly flavored with spices and aromatic in sea water a Veau de sel^ in salt . cold water. When fish is rather deficient in flavor. two pounds of cod then put it to boil in three quarts of . III. boiled with it will greatly improve it. baked fish the second best. cal of all fish dishes. and whole spices a la bonne eau. a . . for an hour or more before cooking .

Take up the fish. is as the fish fire. and stir with an egg whip until the sauce is quite smooth season with half a teaspoonful of saltspoonful of pepper. and add the oysters. done. put into the onion with two tablespoonsful of chopped parsley. let to use you are ready meantime put a pint of oysters on the fire until own liquor. serve it on a napkin. soak in sufficient luke-warm water to cover butter until light it . dry cloth stuff it with the following forcemeat. one teaspoonful of saltspoonful of white pepper. then wring the bread dry in a clean towel. and the salt.32 THE COOKING MANUAL.pour in the boiling oyster liquor. Baked Blackfish. and wipe it with a clean. as soon as it bubbles. an eighth of a same of nutmeg. 14. from the bottom and sides of the saucethen stuff the fish with it. fish. quarter of a gill and one of broth or hot water. and send it to the table with a bowl containing the oyster sauce. when it pan . pers or pickles.— Have a fish weighing from two to two and a half pounds cleaned by tjie fishmonger rub it well with a handful of salt. as soon as they boil drain them. one ounce of salt pork chopped fine. will cleave stir until it is scalding hot. to re. one teaspoonful of chopped casalt. Put four ounces of stale bread to move the slime peculiar to this . and lay it in a drip- . wash it well. gradually . and put the liquor again on the fire to boil to boil in their mix together in a sauce-pan over the fire one ounce of butter and one ounce of flour. mean- time fry one ounce of chopped onion in one ounce of it is brown it . set the kettle containing the fish stand in it it off the and it .

of broiled 17. a tablespoonful of chopped parsley. and chopped parsley. one of vinegar. and adding to them one table- spoonful each of walnut catsup. cover the salt pork. fish. and quarter of a saltspoonful of pepper lay it on a gridiron. 16. to When it is done. 15. 33 ping pan on one ounce of carrot and one ounce of onion sliced. and bake and one fourth that quantity in a moderate oven for halflittle an hour. Worcestershire sauce. put it on a dish keep hot while you prepare a sauce by straining the drippings in the pan.FISH. a saltspoonful of salt. Maitre d'hotel Butter. it and. broil after laying it it slowly. it . cold. chopped capers. or melted butter. fish one bay leaf and two sprigs of parsley with slices of salt. weighing about three pounds. and spread it over the This butter is excellent for any kind broiled shad. Broiled Shad with Maitre d'hotel butter. . have it cleaned and split down the back turn it occasionally for an hour or more. sticking. or for steaks. basting or stock. Fried Smelts. it occasionally with a butter. —Carefully . Pour a little of this sauce in the bottom of the dish under the fish. rubbed with a little butter to prevent — . a teaspoonful of lemon juice. in a marinade made of one tablespoonful of salad oil. —Mix together one ounce of butter. on a hot dish. spread over some maitre d'hotel butter. Choose a medium sized shad. doing the inside first. and serve the rest with it in a bowl. French Style. and quarter of a saltspoonful of pepper. season it with a saltspoonful of of pepper.

Fillet of Sole au gratin. Put half a 19.34 THE COOKING MANUAL. then turn the edge of the knife outward. James Fish Chowder. and then again in cracker crumbs enough smoking hot fat to cover them. . and well worth all trouble taken in making it. . requiring some practice to do nicely. following the dark line in the middle of the fish. . but comparatively inexpensive. . — . or any rich. and removing one quarter of the flesh of the proceed in the same way until fish in a single piece you have eight fillets carefully cut the skin from them season them with salt and pepper. using not more than an ounce in all. and cut to- wards the fins. lay them on a napkin. thin-bladed knife cut down to the back bone. or a piece of paper to absorb all fat and serve them laid in rows with a few quarters of lemon on the side of the dish. and a little grated Parmesan. next in an egg beaten with a salt. wipe two pounds of cleaned smelts with a dry cloth dip them in milk. on the table with the dark side uppermost with a sharp. This is a very savory and delicate dish. until they are golden brown take them from the fat with a skimmer. and brown them in a quick oven. Serve them as soon as they are nicely browned. Choose two 1 8. sprinkle them thickly with sifted cracker crumbs. then spoonful of roll them in finely powdered salt- cracker crumbs. . keeping the blade flat against the bone. — . St. lay them on a buttered dish suitable to send to table. and quarter of a saltspoonful of pepfry them in per. Lay them flounders weighing about three pounds. dry cheese put a few bits of butter over them. . .

season them with quarter of a saltspoonful of pepper and an ounce of butter add the yolks of two eggs. . and make into cakes. . and the fish mix well. and cook slowly for thirty minutes then add two pounds of sea-biscuits soaked for five minutes in warm water. and put in layers of potatoes. and a tablespoonful of salt. bring gradually to a boil. using a little flour to prevent stickir^ to the hands. dition of half a pint of port wine. and bring it slowly to a boil as soon as it boils throw off that water. . less expensive. and boil five minutes This receipt calls for the adlonger and serve. peel the potatoes. observe that in frying any article of food it will not soak fat if the latter be hot . putting them on the fire in cold water enough to cover them. using about three pounds of fish. Put one and a half pounds of salt codfish on the fire in plenty of cold water. Wash and boil 20. seasoning each layer plentifully with salt and pepper. one quart of potatoes. Free the fish from skin and bone. . 35 pork in the bottom of a deep brown take it out. and a quart each of potatoes and onions cover with cold water. onions and fish sliced. but it is quite good enough without. Club House Fish Cakes. mash them through a colander with a potato masher. and far pound of sliced salt sauce-pan and fry it .FISH. and a bottle of champagne to be added to the chowder just before serving. Fry them golden brown in enough smoking hot fat to nearly cover them. and put it again on the fire in fresh cold water if the fish is very salt change the water a third time. — .

Dutch Sauce. and one ounce of flour in a sauce-pan over the fire. Put the cold fish on the fire in plenty of cold water and salt. -with Dutch Sauce. remove the sauce from the fire. on both sides. . add one saltspoonful of dry mustard add one tablespoonful of vinegar and three of oil. and stir constantly until it bubbles then add gradually one gill of boiling water. — . stir in the yolks of three eggs. and brown them in a quick oven. — Butter thin slices of bread put between each two a very thin layer of sardines. one at a time. enough 21. stirring constantly till smooth. 23. Sardine Sandwiches. to carbonize the outside at once. When the fish is warmed take it up carefully without breaking and serve with the Dutch sauce in a boat. little — Put one ounce of butter. gradually. and smoksixteen ing hot fat will do that. and let it come slowly to a boil meantime make a sauce for it as follows. drop by drop.Z^ THE COOKING MANUAL. sprinkled with a lemon juice. Warmed up boiled fish. . 2 2.

{One for each person. they are in redishes. or pickle 25. and serving them on a Small dish with quarters of lemons beside them.) — ing just to a boil in their own liquor.) Blanch one quart of oysters by bring- —These are served a little Pickled Herrings. and chopped parsley sprinkled over them.) Sardines are served by wiping them.) — The best anchovies are small and plump. and are sent 24. Anchovies. Scalloped Oysters. — in a boat with a few capers. RELISHES. The dishes known as relishes are usually eaten at dinner just after the soup or . taking out the backbone. then strain them. they are prepared for by soaking two hours in cold water. removing the scales and some of the small bones. or ality the restorers of appetite they are usually cold. mix liquor. fish . . and serving them with oil or vinescales. 26. saving in the wash them and keeping it hot. Sardines. with white and dark red pickle. to the table on small oval ornamental boats. person. (One for each persojt. {One for each person. the table gar in a suitable dish. shell. {One shell for each 27.CHAPTER IV. cold water and drain them.

ful each of white pepper and nutmeg it . . while you divide the cheese on the pieces of toast. dust them thickly with bread crumbs put a small bit of butter on each one. and half a gill of vinegar as soon as the whites are firm. by dropping them gently into plenty of boiling water containing a teaspoonful of salt. . Prepare the cheese and 29. Welsh Rare-bit. . and serve at once. cut the toast in eight in receipt No. putting thera into to heat. and brown them they should be sent to the table in a quick oven laid on a napkin neatly folded on a platter. put the oysters you thoroughly wash eight or ten deep oystershells with a brush fill them with the oysters. — . while . take them carefully out on a skimmer.38 THE cooki::g manual. rich cheese. . and quarter of a saltspoon. . cheese. lay them on a hot dish. pour it over the toast and send it to the table at once. then lay an egg on each piece. mix it over the fire with one gill of ale. which must be boiling. — . The success of the dish depends upon having the eggs. Golden Buck. one ounce of butter and one ounce of flour together in a sauce-pan over the fire as soon as it is smooth gradually stir in one pint of the oyster liquor. and slip them again into warm water. working it smooth with a spoon season it with a saltspoonful of dry mustard. 28 toast as pieces while the cheese is melting poach eight eggs. season the sauce with half a teaspoonful of salt. Grate one pound of 28. trim off the edges. and as soon as the cheese is thoroughly melted. meantime make two large slices of toast. and toast ready at the same moment.

Cut an of fresh homemade bread it — butter the cut end of the loaf thinly.RELISHES. and cut as many as you require serve them on a clean napkin. mix all these ingredients with the tips of the fingers. fold each one double. three ounces of grated Parmesan. 30. slices . then hold against the side with the left hand and arm. even slice oif a large loaf English bread and butter. Cheese Straws. thin knife. with a plate of thin bread and butter. to a firm paste. serve it cold. and the same quantity of grated nutmeg. up half a pound of mix with it a teaspoonsalt. together with as much cayenne as you can take up on the point of a very small penknife blade . Sift six ounces of flour 32. with the butter inside . — Break rich cheese with a fork. and serving them before they cool. cut it in straws about eight . in the cen- into this well put two tablespoonfuls of cream. — on the pastry board. cut an even slice not more than an eighth of an inch thick a little practice. or pastry j agger. and a dessertspoonful of vinegar. a saltspoonful of half a salt- spoonful of pepper. soft. and with a sharp roll it out an eighth of an inch thick . make a hole or well tre . together 39 very quickly. and send them to the table with any other of the above relishes. will enable any one . or crisp crackers. Mock Crab. four ounces of butter. or any rich dry cheese. knife. to produce regular whole . knead it well. quarter of a teaspoonful of white pepper. and a steady grasp of bread and knife. 31. ful of dry mustard. half a teaspoonful of salt. and with a sharp.

and quarter of an inch wide strips carefully lay the on a buttered tin. by rolling small and then mould it lumps between two little wooden paddles. . These receipts are given because many persons call the author begs leave to accompany them for them with the assurance that a prolonged diet of any of them will produce a well grounded dyspepsia in a very mod.. pass them through a . anchovies or sardines. the yolk? of two hard boiled eggs mix with these ingredients. serve it with crackers and cheese. in balls the size of a walnut. These cheese straws make a delicious accompaniment to salad. a level teaspoonful of French mustard. erate length of time.40 THE COOKING MANUAL. with the aid of a wooden spoon put it on the ice to cool. inches long. and two ounces of sweet butter fine sieve . and bake them light straw color in a moderate oven. . . and chop them fine chop a tablespoonful of chives. and the same quantity of tarragon leaves. —Bone and skin four . T. four small green pickles.2i- Epicurean Butter. a saltspoonful of all salt.

OR ENTREES. and rich. fact that the secret of all The good cookery is economy. and we beg our readers to test our receipts before accusing us of attempting to introduce obnoxious and difficult culinary methods into American kitchens. must be our apology for treating this division of our subject at some length. How Meat all should be Broiled. and which transform the remains of an ordinary meat breakfast into a delicious luncheon. you must . brown sauces. The multitude of dishes known as entrees^ repre- sent to a great extent the economical use of food for which the French are so celebrated they are based upon the principles of suitable combination. Usage . eral principles readily apply to the preparation of the numberless made dishes which are the glory of European cookery. remember that — In the broiling meats. SIDE DISHES. 34. . naturally These genfollow with the dark meats and game. poultry. for instance. bo7t fit adthat vivants instruct us white sauces and light wines are the best accompani- ments that and the white meats and heavy wines. for fish.CHAPTER V. or an inviting side-dish for dinner. has classed certain sorts of food together as juncts.

. as both of these pro- to extract and waste those all precious juices which contain nearly ing properties of the meat. fire in plenty of cold water and enough to pierce which will be in about fifteen minutes drain them. quick meat should close enough to to a sear the surface without burning. the gridiron smooth. until it is it done required degree it into to ascertain this. not clear broil the throw a handful of steak. and then grease them slightly lay on a sirloin steak weighing about three pounds boil and them until just tender easily with a fork . reserving the trimmings to use for mashed potatoes put the balls over the salt. To broil a Beefsteak. 35. . if it do not cut by pressing the spring up again af- . a clear. more than is be exposed fine all its fire. and a teaspoonful of chopped parsley. if it is approached slowly it poor or seasoned before is cooked. but test tips of the fingers upon it . should not be cut absolutely necessary to . the nourish- Parisian PotSitoes. turning it salt into it to clear it frequently so that to the cannot burn. — Pare and cut one quart of raw potatoes in balls the size of a walnut. — put the gridiron over a hot fire . it will be comparatively dry and cesses are useful only tasteless. in order to conjuices . if the fire is it . and sprinkle them with a saltspoonful of salt. Rub the bars of 36. and then brown them in enough smoking hot lard to immerse them entirely when they are brown take them up in a colander. lay them on a towel a moment to dry them.42 THE COOKING MANUAL. . surface or broken any that the fire.

fry in hot hearts. pile some slices of bread. OR ENTREES. cut in the shape of about two inches long and one inch wide. season it with a and quarter of a saltspoonful of pepper. and then mix them with the beef. 2. put it level teaspoonful of salt.SIDE DISHES. ter the 43 pressure is removed solid it it is mains heavy and receipt is well done rare if it rewhile it is done . Portuguese Beef. spread over it one ounce of butter. potatoes at the sides of the dish send it to the table After the proper cooking of a steak comes if it the immediate eating thereof. and lay two tablespoonfuls of grated horseradish on the side of the platter.— Cut beef. and arrange the Parisian . . i6. perfect. quarter of a saltspoonful of grated nutmeg.] the beef in a mound on a hot dish. is to be found of tender ceipt Plain Hump Steak. No. and heat it gradually in another pan put one small onion chop. —Broil three pounds to directions in re- on a hot dish. in thin shavings two pounds of cold and put it into a sauce-pan with half a pint of any i)rown gravy. ped fine. broiling prepare a maitre d'hotel butter according to have laid at once. as much . the rind of one orange chopped. the juice. cayenne as can be taken up on the point of a very small penknife blade. and serve it hot. delay. rump steak according 36. and one gill of port wine boil these ingredients rapidly until the liquid is reduced one half.^. . 37. spread it over the steak after you it on a hot dish. lay the crou-^ fat tons of fried bread around it. without No. and serve it hot.

meantime make eight heart-shaped croutons of bread. fry or rather sauter it. . Cut about two 39. are done. without the stalks. they deteriorate. season with one saltspoonful of ter of a saltspoonful of pepper. . . and quarter of a saltspoonful of pepper. and stir it occasionally . cook ten minutes longer.44 THE COOKING MANUAL. when both it . of flour. — Cut in thin slices in one large beef kidney yellow ounces of onion . Bubble and Squeak. 38 add one gill of Madeira wine to the kidneys. arrange the croutons around the border of the The success of this dish. 40. pounds of cold meat in neat slices. or . sprinkle them with a teaspoonful of chopped parsley. lay the slices of beef in the centre of a hot and arrange the cabbage around serve it hot. fire until it is quite tender. and brown them at the same time chop one head of tender cabbage. put it into a sauce-pan with two ounces of butter. add the kidney. Stewed Kidneys. . until pale about an inch long. — over the dish. shaking the pan frequently to prevent burning then stir in one ounce and a half salt. as directed in receipt No. and one gill of boiling water. dish depends on serving it while the kidneys are and they tender too much cooking hardens them must not be allowed to stand after they are done. and serve hot at once. put them into a pan with an ounce of butter. fry two one ounce of butter. pour them on a hot dish. for about five minutes. a quar- and the same of powdered sweet herbs made as directed on page 20. a saltspoonful of salt.

with Piquant e j a breast of young mutton.SIDE DISHES. — Boil Lamb. and a bouquet of sweet . about the size of a small cutlet season them with salt them first in sifted cracker dust. on it. two cloves stuck in a small onion. in small balls. herbs is made as directed in the first chapter when it tender enough to permit the bones to be drawn out easily. OR ENTREES. / potatoes. sweet herbs. may replace the first named vegetables. skim out the vegetables. moisten with one quart and a half of stock. take it up. weighing about two pounds. i The dish should always be sent to the table hot. and fry them brown pour off all fat. put another. weighing from two to three pounds until tender. —Trim a neck of mutton. Green peas. and pepper then in an egg . and again . 41. or water. and strain the gravy over all. . or in hot water seasoned with salt. stir till brown. half and half. . cut it into cutlets. Epigramme of Sauce. place the vegetables in the centre. lay it on a pan. and add them. add two ounces of flour. simmer for one hour . . take the cutlets with a fork. with one dozen button onions. 42. put them in a deep sauce-pan with one ounce of butter. beaten with a tablespoonful of cold water. half a saltspoonful of pepper. new turnips. of all superfluous fat. and a up and remove the bouquet lay the cutlets in a wreath on a hot dish. 45 Haricot or Stew of Mutton. either in the stock-pot. or new teaspoonful of salt . a bouquet of . and stir occasionally until the meantime cut one quart of carrots haricot boils and turnips. containing weights. and press it until it is cold then cut roll it in eight triangular pieces.

fat to cover them. and half a pound of lean meat chopped fine season to sliced. to free them from grease. made as directed in the first chapter simmer gently for an . and the same of powdered thyme. . finely flavored onion. take out the bay-leaves. . or on a clean napkin for a moment. quarter of a saltspoonful of pepper. which may always be kept on hand boil the sauce gently for five minutes. two of shallot. gravy boat. . and brown well then add one quart of stock or if none is on hand. or of Spanish sauce. and boil quickly until the vinegar then is reduced to one third of its original quantity add half a pint of rich brown gravy of any kind. two bay leaves. . with a teaspoonful of salt. with the rest of the sauce in a . one quart of water. Piquante Sauce. with one ounce of fat add it. as soon as brown. and the same quantity of green gherkins place them over the fire in a sauce-pan with one gill of vinegar. . and lay them on soft paper. While the lamb is frychop one tablespoonful of capers. ing. . two ounces of carrot two ounces of onion sliced stir in two ounces of dry flour. in cracker dust fry them light brown in enough smoking hot 43.46 THE COOKING MANUAL. and a bouquet of sweet herbs. . take them up with a skimmer. and arrange them in a wreath on the platter containing the sauce serve them at once. 44. cut in half-inch dice. — . . Spanish Sauce. .-— Fry one ounce of ham or bacon. or small. quarter of a saltspoonful of pepper. and pour a little of the sauce on the bottom of a hot platter when the pieces of breast are brown.

in half inch dice chop one ounce of onion. one table- spoonful of salad ter crisp. one level teaspoonful of salt. one level saltspoonful of white pepper.SIDE DISHES. dish. or mutton. half a saltspoonful of powdered herbs. the batter should be stiff enough . . two tablespoonfuls of chopped parsley. set away to cool while being made. . as the take it up . and a teaspoonful of lemon juice. to prevent sticking. quarter of a saltspoonful of grated nutmeg. Plain Frying Batter. or water. Kromeskys. if no sauce is at hand. more or less. . or buttered. slightly warmed with quarter of an ounce of butter. —Mix quarter of a pound of two raw eggs. cook for two and turn out to cool on . Cut one pound of cold roast lamb. game.) flour will oil. then and use This it to dress any dark meat. (which is used to make the batand one cup of water. stir until scald- ing hot. OR ENTREES. 46. spreading the minced meat about an inch the batter is thick . improve the add one gill of wine to . flour with the yolks of salt. 47 scum rises it. -with Spanish Sauce. and stir until smooth add half a pint of Spanish sauce. hour. or baked fish. and fry it pale yellow in one ounce of butter add one ounce of flour. . ^ZNOx: oi iV^ kromeskys exceedingly. and the chopped meat two ounces of mushrooms. as much cayenne as can be taken up on the point of a very small penknife blade. slightly oiled. sauce will keep a week or longer. minutes. 45. a level saltspoonful of half a saltspoonful of pepper. in a cool place. skimming as often as any strain the sauce. stirring frequently a flat add the yolk of one raw egg.

put into a sauce-pan holding at and three tableand boil it rapidly. which will be in from three to seven minleast three quarts of boiling water. and a for of vinegar. just dusted with cut it it. to hold the drops in shape when they are let fall upon now beat the whites of the two eggs to a stiff froth.48 THE COOKING MANUAL. the come it . Sheep's Tongues with Spinach. in the shape of corks. to out on the table. about an hour. then drain . beginning slowly. eight sheep's tongues in the stock pot. with the cover off. then stir it lightly into the bat- heat the dish containing the meat a moment. gill — Boil . place over them another dish with weights on it. the speed until you are beating as fast as you can froth will surely ter . and heat them gradually. or in hot water with a bouquet of sweet herbs. put them into a sauce-pan with enough Spanish sauce. or until they are quite tender then remove them from the stock. lay them on their sides on a flat dish. and turn powdered crackers loosen . and increasing . utes. roll them lightly an inch wide and under the palm of them in the batter. and allow them to cool: trim them neatly. and fry them golden brown in smoking hot fat. in strips two inches long. until it is tender enough to pierce easily with the finger nail. spoonfuls of salt. Serve them on a neatly folded napkin. from the spoon it . really worth all the care taken in pre- paring them. To boil Spinach. 48. They make a dethe hand. 47. or brown gravy to cover them. dip licious dish. according to the age of the spinach . — Wash and trim one quart it of green spinach.

— Cut two sheep's half an inch thick season them with salt and pepper spread over each a layer of sausage meat as thick as roll each slice up. and half that drain again. skin them. put the spinach in the centre. the liver. over them. thoroughly and chop it very line. one sprig of thyme. and turn a saltspoonful of salt and pepper mixed equally them frequently . OR ENTREES. and an ounce of salt pork sliced . . to receipt made according to the table. or in Spanish sauce. Serve hot at once. and pour the gravy in which the tongues were heated. quantity of white pepper. put it into a sauce-pan with enough Spanish sauce or brown gravy to moisten it. lay the liver on these. No. and broil them. or pass it through a sieve with a wooden spoon . arrange the tongues in a wreath on a hot platter. with a small piece of maitrc d' hotel butter in each. 16. season it with a saltspoonful of salt. same of some spiced vinegar. and tie it in on the bottom of a baking pan put one ounce of carrot. it 49 in a colander.SIDE DISHES. or table sauce. — Split eight kidneys lengthwise. two bay leaves. three of parsley. then roll them in cracker dust. and heat it until it steams . and one ounce of onion sliced. . wash it it in cold water. place with a string put over each roll a tablespoonful of brown gravy. season that. lay them for half an hour the in a dish containing a tablespoonful of salad oil. . the inside first when done brown. lay them on a greased gridiron. place them on a hot dish. . and send them hot livers in slices Liver Rolls. and bake them 3 a moderate oven . 49. Broiled Sheep's Kidneys. 50.

Fried Brains with Tomato Sauce. cracker dust. a bouquet of sweet herbs. to and salt meantime begin a tomato sauce as directed below . stir the vegetables about in it. put them over the fire in enough cold water to cover them. and the same quantity of onion sliced. Serve cooked . quarter of a saltspoonful of pepper. and lay them on a absorb all fat. as soon as they are golden brown take them up on a skimmer. add a gill of stock pan they were baked in. about forty minutes. one ounce of salt pork cut in small bits. a sprig of parsley. one clove of garlic. one ounce of carrot. Tomato Sauce. or one pint of tomatoes. 51. draw out the blood . cool. When first in cool. two bay leaves. simmer slowly one . . ful gill if it is liked. in roll them dust. then again in cracker and fry them in plenty of smoking hot . — one teaspoon- of salt. . soft paper or napkin to and then arrange on a platter containing half a pint of tomato sauce. or water. made as directed in Chapter first. and simmer slowly for ten minutes take them up carefully. and a of stock. with half a gill of vinegar. or until they are thoroughly or water to the them on a hot platter. lay at once. and an onion stuck with three cloves bring them to a boil. then one raw egg beaten fat with a tablespoonful of cold water. and strain it over the liver. and lay them in cold water and salt to four pieces of calf's brains in cold water for Lay one hour. four cloves. gravy. pan half a can. carefully remove the outer skin without breaking the brains . cut each one in two pieces.50 THE COOKING MANUAL. Put into a thick sauce52.

a bouquet of sweet herbs. projecting equally pork sliced. put them in enough cold water to cover them. three bay leaves. This is an excellent sauce for any breaded side dish. made as . of the breast of veal in pieces two inches square.SIDE DISHES. being nearly as satis^factory to appetite as a heavy joint of roast meat. three sprigs of parsley. and one ounce of salt liver. one teaspoon- of salt. and with surface of the taking a stitch about a quarter of an inch deep and one inch long in the and leaving the ends of the pork the rows must be inserted regularly. in rows along the surface 53. . a gill it. and six cloves . and quarter of an inch square. and pass through a sieve with a 5 wooden spoon. thoroughly done. one of thyme. If served hot it is a most delicious and economical dish. Cut three pounds 54. OR ENTRIES. The operation of is done by passing strips of larding pork. liver. and then strained over it. hour. while half a pint of Spanish sauce or gravy stirred among the vegetables it was cooked with. which is firm. The liver should be laid on a hot platter. half a teaspoonful of salt. Blanquette of Veal. until the surface is covered the liver is then laid in a dripping pan on one ounce of carrot. with is — one ful saltspoonful of white pepper. cut two inches long. one ounce of onions. — of a placing the strips of pork in the split end it of a larding needle. white. larding Calf's Liver larded. and so on. the ends of the second coming between the ends of the first. fat pork. quarter of a saltspoonful of pepper. of Spanish sauce or brown gravy it is it is is poured over and until cooked in a moderate oven about an hour.

in receipt it directed breast. then drain and washing the meat in cold water . with quarter of a saltspoonful of grated nutmeg . prepare a bed of vegetables. season with a little more salt and pepper if they are required.whip the yolks of two raw eggs. a few mushrooms are a great improvement to the blanquette fuls of . stirring occasionally . bring slowly to a rises.52 THE COOKING MANUAL. when the sauce has boiled up well. no more scum and an onion stuck with boil. herbs. then adding a pint and a half of the broth gradually. and returning the broth to the fire. sew up. till thoroughly done with a . stufl" the on the vegetables. meantime make a white sauce by stirring together over the fire one ounce of butter and one ounce of flour. make what is called a pocket in — Have a three pound breast of veal. skim carefully and cook gently for thirty is or forty minutes until the veal it. by cutting the flesh of the upper side from the breast bones. spoonful of pepper. stir into it with an egg. tender . and pork. until they are smooth. after it is put the on a hot 55. directed in Chapter three cloves until . seaand quarter of a saltin a . butcher free Stuffed breast of Veal. lay it No. so as to hold the ing as . put in the meat. for liver. put four thin slices salt. and bake it moderate oven serve it about one hour. or it may be served with two tablespoonit chopped parsley sprinkled over platter. and cook for five minutes. 53 . first. ounces of son it salt pork cut in with a teaspoonful of on the top. taking care to leave three stufl"- outer sides of the meat whole.

fry pale Robert Sauce. 53. and two teaspoonfuls of French Pork Chops with Curry. directions — Make a Robert Broil sauce. and bread fry it yellow in one ounce of butter . and dish them in a wreath on a hot platter with Robert sauce poured on the dish. Broiled Pork Cutlets. water . yellow with one ounce of butter. season with one saltspoonful of salt.SIDE DISHES. or mixed spices. add to them half a pint of Spanish sauce. and stuff the This is a very good stuffing breast of veal with it. stir in the yolk of one raw ^gg. quarter of a saltspoonful of pepper. — Chop two ounces of onion. pour off all the grease. according to given below. — First boil a quarter of a pound of rice according to receipt No. two pounds of cutlets from the neck of pork. being careful not to burn them. and reduce one half by quick boiling . wring the bread dry in a towel and add it to the butter and onion . brown gravy made the same receipt No. — for poultry. OR ENTREES. in tepid Stuffing for Veal. then remove from the fire. . then season with a saltspoonful of mustard. 53 gravy in as the liver Steep four ounces of chop one ounce of onion. and serve. salt. Fry two pounds of pork chops cut from the loin. brown in a very little butter. add half a pint of Spanish sauce. 57. 59. or lamb. and boil slowly for fifteen minutes . and stir till scalding hot. and a table60. 56. add two ta- blespoonfuls of spiced vinegar. 58. or brown gravy. quarter of a saltspoonful each of pepper and powdered thyme.

and chopped parsley over them. serve with a little melted butter. half a pound of flour and quarter of a pound of butter. take out all them in the large bones . 60. and broil them over a clear. when cold season them salt. drain it. . with enough cold water to make a stiff paste . Bnglish Pork Pie.54 spoonful THE COOKING MANUAL. put it into a quart of salt. pour the sauce on the bottom of the dish. tre of the dish of and shake it from the colander into the cenchops do not stir it with a spoon. in the bottom put a thin layer of bacon. turning them frequently . Broiled Pigs' Feet. and simmer the chops for fifteen minutes then dish them in a wreath on a hot platter. in — Boil . 61. and fill the centre with rice. folding the paste evenly each time . chop two ounces of onion . . roll out about six crust times on a well floured pastry board. . boiling water with a tablespoonful of fast for and boil it twenty minutes . shake it out into a colander. dip them first in melted butter cracker dust. trim and shape them neatly. pare and slice half a quart of potatoes . — Make a plain pie- by mixing together with the hand. until they are tender enough to split permit the bones to come out readily halves. with pepper and and then in moderate fire. 62. Wash a quarter of a pound . of curry tablespoonfuls of cold water powder mixed smooth with two cover the sauce-pan. Boiled Rice. lemon juice. about four ounces sliced . four well cleaned pickled pigs' feet W'ith stock or boiling water sweet herbs. line the side of an earthen pie dish nearly to the bottom . ' and cool them . — of rice in plenty of cold water.

salt. and bake one hour longer serve hot. — J half a saltspoonful of pepper. or cold. as directed in Chapter left first. OR ENTRIES. Spanish Style. with leaves and fancy shapes cut out of the pastry . one clove of garlic chopped. and one dozen button onions . make it quite hot. . cover with crust. Cut a four pound 64. like 2i fricassee. brush over witTli a raw egg beaten with a tablespoonful of water . wetting the edges to make them fit ornament the surface according to your fancy. cut two 55 pounds of fresh lean pork in two-inch pieces . and fry seven minutes ham cut in half inch dice. Chicken Fricassee. with one dessertspoonful of salt. a bouquet of sweet herbs. put four ounces of lard in a frying pan on the fire. back. and when smoking hot. fill the dish with any good cold gravy. tender chicken in joints. made rot.SIDE DISHES. sprinkle the pieces with and Spanish red pepper . while you fry four tender large tomatoes cut in dice. . put in the legs. add the pieces of breast. season with half a saltspoonful of pepper and the same quantity of pow- dered sage tight . and serve all together on a platter. made as directed in Chapter add half a pound of raw first. Fried Chicken. lay all these in the dish in layers. two ounces of chopped onion. two ounces of car- pared and whole. as desired. and fry till the chicken is take it out and keep it hot. and wings when they are half done. 63. a bouquet of sweet herbs. and seasoned with salt and pepper to taste . . then add the chicken. thighs. bake in a moderate oven fifteen minutes \ cover the top with paper.— Cut up | a four pound chicken as for a fricassee. put it over the fire in enough cold water to cover it.

. Cut the legs and second from two cold roast fowls score them closely. and serve hot. and the same quantity of grated nutmeg the minced fowl. or scallops : — . season them with pepper and salt. and lay them by. Mince the rest of the meat fine. skim frequently as often as any scum rises. season with half a teasalt. No. broth. form gradually add enough boiling milk make a good thick sauce. 65 of macaroni. . . . fire Make a white sauce by mixing together over the until they two ounces of butter and two of flour a smooth paste to . . joints Grilled Fowl. it on a hot platter half a can of \. slices. Macaroni "with Cheese. — ready to broil. about an hour. season it to taste with salt . stirring the sauce with an egg-w!iip until it is quite smooth. . and set the broth mix one ounce of butter and one ounce of to boil flour together over the fire until they become a smooth paste then gradually add a pint and a half of the peeled . dd. Put four ounces of macaroni to blanch as directed in receipt Cut two pounds of cold roast fowl in small and heat them in a white sauce. and heat thighs. dish them in a border as directed in receipt No.56 THE COOKING MANUAL. pepper. 67.\\^ mushrooms greatly improve the flavor of fricassee. Blanch four 67. mince on a hot platter. and serve hot. spoonful of quarter of a saltspoonful of white . and then take it up to keep hot while the sauce is made strain out the vegetables. Minced Chicken V7ith Macaroni. now broil the legs add and lay and them on after dishing the it. simmer slowly until the chicken is tender. and pepper. and dish 65.

OR ENTREES. and arrange the croutons around the border . and fry them brown in plenty of hot fat when the salmi is hot. Cut two cold roast wild 69. Carefully pluck and 68. ducks in joints .SIDE DISHES. and boiling milk. drain it in a colander. draw eight pigeons. flatten them by pounding them with the blade of a heavy knife. serve hot. made according to receipt No. 16. . ounces of macaroni by putting until it 57 to boil in two quarts . Salmi of Duck. being guided in this by the inside . seasoning of the Spanish sauce . broil them on a greased gridiron. in wash it well in cold water. heat thoroughly meantime cut a dozen heart shaped croutons^ or slices of bread about two inches long and one wide. put them into a sauce-pan with enough Spanish sauce to cover them. as it directed in receipt No. — — . split them down the middle of the back. the lay each one on a slice of buttered toast. one ounce of one of : flour. first and dress them with a little maitre if hotel butter. pour it on a hot dish. carefully wipe them outside with a damp . 3* — Skin a pair of leverets. 70. and let remain water while you prepare a white sauce of butter. which should be piled middle of the dish. Broiled Pigeons. Civet of Hare. 65 — put the macaroni into is with two ounces of grated cheese. and add two dozen olives with the stones removed season to taste with salt and pepper. dish it in a border around in the minced fowl. Parmesan best the . or young hares. of boiling water and a tablespoonful of salt it is it boil it tender enough to pierce with the finger nail. the heat it thoroughly .

one ounce of carrot whole . with half a pound of cut in half inch dice .) put the yellow rind of one lemon. eight allspice. and add three gills of broth. iox fricassee . boil all these together half an hour when you are preparing the hare. lay the browned pieces of hare in an earthen jar . nearly ready to dish it. season with one teaspoonful of salt. which must be saved joints as and wash the interior with cut them into . prepared as in Chapter first. simmer gently about one hour. a cup of vinegar. two blades of mace. and one gill of the vinegar used to wash the hare. two inches of stick cinna- mon. 70. cut you would divide a chicken the back and loins in pieces about two inches square peel two dozen button onions. and oiled on the top to prevent cracking. one ounce of onion whole. until the hare is tender. and fry them light brown lean in two ounces of butter. one saltspoonful of ground cloves. — Prepare receipt No. in two hares as for a the cup of vinegar and half a pint of Spanish sauce. season them a little with a teaspoonful of salt. When you are . . civetf in Jugged Hare. (or in their place one pint of claret. and half a saltspoonful of pepper . and serve on a hot . platter like chicken fricassee. cloth remove the entrails. a bouquet of sweet herbs. or two gills of claret. Bake the hare in a moderate oven three hours. ham add the brown well stir in two ounces of dry flour. cut a slice of bread two inches . 70 . eight cloves. hare. 71. and quarter of a saltspoonful of pepper strain the gravy made as above into the jar put on the cover fasten it in place with a paste made of flour and water. .$8 THE COOKING MANUAL. as in receipt No.

with the dish of eggs. put on a arrange the hare on and pour the gravy for ten over . OR ENTREES. and heat them in a moderate oven send whatever white sauce you have boat. au gratin. lay water until they are quite cold in receipt make a white sauce. until quite hard. serve hot. left to the table in a When. 65 . a pyramid. after preparing the eggs for the oven. as prepared above stir these ingredients over the fire until they . will be scalding hot . they are sprinkled with grated cheese. the entire side of a large loaf. in a sauce-pan with one saltspoonful of half that quantity of white pepper. rounding the entire yolk of an ^^g^ set it up to look them on a dish .SIDE DISHES. as directed No. and are served without any sauce. soak two ounces of stale bread in tepid water for five minutes. much cayenne up on the point of a very small penknife blade. and cracker dust. thick. as as can be taken salt. when they of fill . fat. Stuffed Eggs. 72. a teaspoonful of lemon juice. . and then browned. — Boil eight eggs them in cold min- utes. rub the yolks through a sieve with a silver spoon. and add them with the bread to the sauce. and wring it dry in a towel . . and a gill of the white sauce cut the eggs carefully in halves lengthwise after removing the shells. cleave from the sides of the sauce-pan. Parmesan is the best. fry platter. it light brown in hot it. two ounces of butter. 59 to trim it it a perfect oval. or stuffed eggs. on a hot platter put a layer the the like in white sauce as a foundation for the eggs whites with the forcemeat. . they are called gratinated eggs. put one ounce of grated cheese.

if the pan be large. If you have to make three omelettes as follows: it — serve Put one half an ounce (about a tablespoonful) of butter into a clean. 73.— There is no making omelettes. and becoming too dry in the process of cooking. you can produce a dish dainty enough to satisfy the most fastidi- knack of stirring it it upon the fire. 74. and never to turfi it in the pan as this flattens and toughens it. and set upon beat the back of the stove to melt . the separate beating of the eggs. How to make Omelettes. smooth frying-pan. eight persons. There are three secrets in the making of a good . to only until they are well heated ^ put the omelette into a and buttered pan. and gradually increasing the speed turned five until the froth will not leave the dish if it be to bottom up . ous eater. the whites of three eggs to a stiff froth with an egg- whip. according to the freshness of the eggs . and as they may be expeditiously prepared and served they are a convenient resource when an extra dish is required at great difficulty in short notice . omelette. this will take from three minutes. transferring from the fire to the table. beginning slowly.6o THE COOKING MANUAL. Plain Omelette. the and the method of If you will carefully follow the directions here given. the pan should be tipped and held by the handle so that the eggs will cook in a small space upon one side of it instead of spreading all over it. and only three or four-eggs be used in making the omelette. namely. care should be taken to beat the eggs light. stir the yolks of three eggs with a saltspoonful of salt for one minute .

Omelette with Herbs. without separating the whites and yolks. ties of omelettes. carefully raising the edges with the fork as fast as they cook. the yolks of three eggs a saltspoonful of half a tea- spoonful of chopped parsley. pour in the omelette. OR ENTRIES. and turning them toward the centre. There are several varielies in . which may be based upon the into first- mentioned method of preparation and cooking. but do not stir in put the frying-pan containing the melted butter over fire. — Stir salt. and it should then be doubled and sent to the table at once on a hot dish. until the omelette the middle of the pan in a light mass.SIDE DISHES. and put them into a frying-pan containing two ounces of butter browned . and a little salt and pepper. Three eggs will make an omelette large enough for two persons. 75. cooked soft or hard to suit the taste . turning the bowl of the spoon over and over. and then turn the edges up gently with a fork. or rapidly with a silver spoon. now pour the yolks into the froth. each in the named after the ingredient prominent composition. if any other dish is to be served with it. and shake the pan to prevent it burning or sticking at the bottom five minutes will fry it a delicate brown. and two-pronged fork (a carving fork the stir it with a large will do). when done to the desired degree. turn it out upon a hot dish without touching it with either fork or spoon. We subjoin some ex- cellent receipts. Another excellent method is to beat three eggs. and send it to the table immediately. let the omelette stand for a moment. with one tablespoonful of milk. one tablespoonful of . 6 and mix them gently a circle.

proceed to mix and cook in the same way as for omelette with herbs. Spanish Omelette. — Peel two large ripe tomatoes. . meg . add them and cook as in the first receipt. a saltspoonful of salt. held by the stem. place it over the fire. Choose a dozen small. Omelette "with Mushrooms. 79. 78. 76. and heat them over the fire with half an ounce of butter and half a saltspoonful of salt put over them . even sized mushrooms . — Use Ham. shallot stiff chopped mushrooms. put them into a frying pan with an ounce of butter. and as soon as the edges begin to cook. place the centre. peel them by dipping them. place the oysters. omitting the herbs. in the proportion of one tablespoonful to one ^g% . dozen small Blue Point oysters. by bringing them just to a boil in their — own liquor. or tongue. . if they are canned. or cheese. without any liquor. in its centre. Omelette with Oysters. prepare the omelette as above. or Blanch one 77. and one tablespoonful of or white onion froth. beat the whites of three eggs to a to the yolks. a saltspoonful of salt. the omelette with herbs. Tongue. seasoned with a dust of and a grate of nutmix an omelette as above. simply warm them in the essence in which they — are preserved. cut them in thin slices. and if they are fresh. and when it begins to cook at the edges.62 THE COOKING MANUAL. Omelette with Cheese. into boiling water for one moment. chopped or grated ham. mushrooms in the and fold^nd serve like the omelette with herbs. and fold and serve it in the same manner as cayenne.

—This one of the most wholesome and economical of foods. 82. and fold and serve the same as ing. tomato sauce. if it has been manufactured for any In cooking it is generally combined length of time. make an omelette as above. 77. and let them color a pale yellow . can be bought at Italian stores for about fifteen cents a pound and that quantity when boiled yields nearly three times its bulk. and brown them underneath j then set them where the heat of the fire will strike their tops. and cheese Gruyere and Parmesan cheese. wood to cover the little it — Heat a thick earthen fire. until it. —Prepare an is omelette as directed in receipt No. 81. the price of the former being about thirty-five cents per pound. Omelette with Preserves. grocery. 63 and a dust of pepper. can be readily obtained at any large . . and sprinkle on a salt break into as many eggs upon without crowding. salt them a little. OR ENTRIES. it will melt butter enough bottom of as will lay dust on the little it butter a pepper. 80. Hovr to Cook Macaroni. and can be varied so as to give a succession of palatable The imported macaroni dishes at a very small cost. and serve them very hot upon the same dish upon which they were cooked. until they are just the omelette with herbs. plate over a charcoal or Oriental Omelette. and as soon as its edges are cooked put in the tomatoes. with meat gravy. which are the kinds most used by foreign cooks. and the latter varying from forty to .SIDE DISHES. substituting any kind of jelly or preserves for the oysters. and toss them to prevent burncooked through .

cheese it Parmesan appears oily. is termed mazzifii . the trade price quoted on grocers' trade lists being thirty-eight cents per pound. is When more macaroni has been boiled than it used. over the fire for and this can be supplied by adding a few tablespoon- fuls of broth. or the nutritious portion of wheat. than bread. 83. to it boil half a pound of macaroni in tender enough to pierce easily . but the composition almost the being made from the interior part of the : finest wheat grown on the Mediterranean shores lead largest tubes. a little salt in taste and flavored with delicate herbs . it is from the lack of moisture. which must be changed every day. the second variety. est is spaghetti. for contains more gluten. form of small coils or hanks of fanciful shapes. all There are several is forms of Italian paste. are called macaroni. as large as a common in the pipe-stem. containing fuls of salt. — three tablespoonthe boiling point until it is . and stirring it a minute. it can be kept perfectly good by laying in fresh water. or threads vermicelli and the smallcomes to market . fine yellowish letters. eighty cents.64 THE COOKING MANUAL. according to the commercial spirit of the vendor . for prime quality. the nearest domestic variety is sage-cheese. known but it as a rather luxurious dish among the wealthy should become one of the chief foods of the it people. and Italian paste appears in small and various Macaroni is generally . threads. about the size of a pencil. Macaroni with Bechamel Sauce. Heat three quarts of water. which may be used when If in heating Par- mesan can not be obtained. This cheese is of a greenish color. identical.

. and serve it thoroughly . as in receipt No. and the Parmesan cheese omitted. boil rapidly for about twenty minutes.SIDE DISHES. stirring constantly until the sauce is smooth if cream is used instead of milk. 84. — Have ready some tomato sauce. and a wash it well in cold water . Macaroni Milanalse style. pour the boiling milk into them. 84 put just enough of it with the macaroni to moisten it. with two tablespoonfuls of salt. or white sauce. the same is called Crea?n . of imported Italian macaroni in three quarts of boiling water. then drain it 65 in a colander. while it is boiling make : Bechamel. with the finger nail. with Faxmesan Cheese. made according to receipt No. it. with the finger nail. one saltspoonful of pepper in coarse pieces. Bechamel Sauce. butter and flour are smooth. — Stir together over the fire two ounces of and two ounces of flour. then drain plenty of cold water from the faucet through it run and lay it. put it it hot. until they are perfectly when the blended. boiling one pint of milk meantime . 85. sprinkle with half an ounce of grated Parmesan cheese. and a teaspoonful of butter until it . butter. in a pan of cold water until you are ready to use . or use some fresh tomatoes passed through a sieve with a wooden spoon. OR ENTREES. or it you can easily pierce in a colander. shake it the cheese fibrous. Bechamel. stir in two ounces of grated Parmesan gradually and melt it thoroughl}^. and highly seasoned and two ounces of grated Parmesan cheese put half a pound . heat up well with two forks to make on a hot dish. 52. called mignonette pep- per.

using only enough to moisten it. — Boil together.66 THE COOKING MANUAL. Tomato Sauce. Macaroni with Tomato Sauce. or any rich meat gravy free from fat. wash it well. and half an ounce of flour. top with half an ounce of grated cheese 87. and when smooth. and Boil half a put the rest into a sauce-pan with one ounce of butter. one . tomato sauce. and stir until they are smoothly blended put a half inch layer of macarojii on the bottom of a dish. one sprig of thyme. . and dress the macarofii with it. boiling water pound of macaroni of the largest size. in and salt for fifteen minutes drain it in a colander. four ounces of sugar. incorporate with the tomato sauce. fresh ones. one sprig of parsley. {A siveet dish)— . and one gill of Spanish sauce. and half an ounce of onion sliced rub them through a sieve with a wooden spoon. one gill of broth of any kind. and in a hot brown the 7nacaroni utes . one ounce of butter.. 88. oven for about five min- serve it hot. cheese. and sauce. half a spaghetti or 7nacaroni as directed in receipt No. sprinkle over it half an ounce : of the grated cheese this. three whole cloves. one pint of milk or cream. moisten it with four tablespoonfuls of the sauce. and lay it in cold water. or six large. half a can of tomatoes. Put into a sauce-pan one gill of. and set the sauce to keep hot mix together over the fire one ounce of butter. . three peppercorns. serve it hot. lay by one quarter of it. . Timbale of Macaroni. — Boil pound of 83. for pne hour. make three other layers like using all the macaroni. 86. and sprinkling the . Make a tomato sauce as follows.

stirring smooth with an egg-whip for about ten minutes. then put the sauce-pan on the fire and pour in half a pint of boiling milk. 89. put what you do not use among that in the sauce-pan. and serve with pudding of corn starch. and a saltspoonful of gently while you line a well buttered mould with the best pieces you have reserved. sauce. and serve it hot. Vanilla Cream Sauce. with a pudding salt .SIDE DISHES. 67 teaspoonful of vanilla flavoring. and set it in a hot oven then turn it out on a dish. and as soon as it is tender fill the mould with it. when the sauce will be thoroughly cooked . flavor it with one teaspoonful of vanilla. and one at once. dust it for fifteen minutes with powdered sugar. OR ENTREES. simmer it three pint plain . . mix them smooth off the fire . coiling them regularly in the bottom and up the sides of the mould . —Put three ounces of powdered sugar into a sauce-pan with one ounce gill of cold water .

but with a well tained. so that the meat Meats will be sufficiently well done. the heat can . managed oven meat is little same result can fire. If placed before a slow heat that reaches it or in a cool oven. Since roast or rather baked meats so often play the chief part in American dinners. or a hot oven. clear fire. The the roasting of meat before be at- the fire is not often possible in ordinary kitchens. it for easy masti- cation and complete digestion and it should be accomplished with the least possible waste of the valu- able juices of the meat. a few directions will be useful in connection with their cooking. A good temperature for baking meat is from 320° to 400^ Fahr. and with them its nutritious eleThe albumen of its cut surfaces coagulates at its juices. and thus seals up the juices so that only a part of them escape. and those are collected in the form of a rich brown. the temperature of a bright. If the meat is put moments to harden the subsequendy be moderated. highly flavored crust. The object in cooking meat is to prepare . ROASTS. the serves only to draw out ments. upon the surface of well roasted meat. and the cooking finished more slowly. but not burned.CHAPTER LARGE VI. into a very hot oven for a few outside.

and three bay leaves . remain heavy under the fingers it never by cutting with a knife. if desirable to carve a clean slice off the top secure do not use skewers. cut in small pieces one in place with stout twine . after the right length of time has elapsed. dredge a flour and brown it a few moments before If it is to be glazed.LARGE ROASTS. half a carrot. little with a fork. or dust a little powdered sugar over it. for in this way you waste If you wish to its froth roast meat. small onion. half a turnip. Roast Beef with Yorkshire Pudding. stock concentrated to a paste by rapid boiling. the unnecessary holes they make permit . and steady. one sprig of thyme. if it is it will spring back when the pressure and if it is is removed cooked test it it it if it is moderately well done the resistance . 69 should be roasted about twenty minutes to a pound. butcher for roasting. lay it in the dripping pan on a bed of the following vegetables. to pressure will will be very slight into thoroughly . as the meatjuices to escape . or puncturing the rich juices. be moderately well done the fire should be clear. three ribs of all prime beef prepared by the the bones being taken out . tested by pressing it with the fingers . and in both cases return it to the oven to set the glaze. of heat . brush it with clear serving it. over surface. — Have it is it 90. in order that an equal heat may reach the joint and keep its interior steam at the proper degree to . do not put any water ture m the dripping pan . its tempera- can not rise to a degree equal in heat to that of . three sprigs of parsley. it may be rare . care being taken meantime that the meat does not burn.

of the family tablespoonfuls of cold water before the gravy. and the gravy should be boiled briskly for a few minutes. and can not assist in its cooking. half. to make and a smooth. but should be served as soon as possible to be good. say half a stiff pint. and consequently to and extract the juices. and should be put on the spit carefully for basting will flow . after the vegetables have been removed. 91. where soften the surface it touches it. and it should be seasoned when half done . the meat it should be similarly prepared by tying in place. it is stirred into Yorkshire Pudding. do not seais son it until the surface partly carbonized by the heat^ as salt applied to the cut fibre draws out their juices. the fat outside of the beef. which should be mixed with two it is thick enough. three eggs well beaten mix thoroughly with an egg-whip. — Put seven ounces . of flour into a bowl with one teaspoonful of salt it mix smoothly with enough milk. then gradually add enough more milk to amount it in all to . pour into a well buttered baking pan. .THE COOKING MANUAL. when entirely done. When gravy is made. but serves only to lower the temperature of the meat. sufficient drippings from it. until and seasoned to suit the palate some persons thicken it with a teaspoonful of flour. batter . If you use a roasting oven before the fire. if to be served with baked beef or if it is to accompany beef . one pint and a it half. which will be in fifteen minutes to each pound of meat. it is bake it in the oven one hour and a . half a pint of hot water should be added to the drip- ping pan. the joint should be kept hot until served.

frpm a loin of veal weighing about six pounds. it dry in add it to the onion when it is brown. being careful to leave the piece of meat as whole as possible . while these ingredients are frying. and one teaspoonful of salt mix all these over the . and send it to the table on a hot dish covered with a napkin.LARGE ROASTS. and straining it . with one ounce of chopped onion 93. — pork in quarter inch dice. firmly with stout cord. 92. one ounce of turnip. chop up the bones and put them in a dripping pan with two ounces of carrot. and then meat on the spit. stuff roll it up neatly. and then wring a napkin . boiling it up once. and the same quantity of dried and powdered celery. —Take out the chine. with one tablespoonful of chopped parsley. with the roast beef. or if desirable thicken it with a tea- as in receipt No. half a saltspoonful of powdered thyme. soak eight ounces of stale bread in tepid water. lay it made spoonful of flour smoothly dissolved in two table- spoonfuls of cold water and stirred with the gravy. to catch the joint. and white pepper. Cut two ounces of salt and fry it brown in half an ounce of butter. 93. or back-bone. . roasted before the fire. Stuffing for Veal. tie it on the vegetables in the pan. When done take it from the pan. and roast it one hour and a half. 71 half an hour under the one hour in the oven. Roast Loin of Veal. and quarter of an ounce of parsley the veal with a forcemeat . and keep it hot while you prepare the gravy by putting half a pint of hot water in the pan. gravy which flows from the into pieces To serve it cut it two or three inches square before taking it from the pan.

border of Parisian potatoes. Roast Pork with Apple Sauce. season it with salt and pepper when brown. 94. to half a pint. and serve cold with roast lamb. serve it with a put it into a dripping . finely fore-quarter of lamb. 96. Melt four ounces of 95. and boil for minutes . Roast Lamb with Mint Sauce. and less expensive than the hind- secure it in shape with stout cord. brown sugar in a sauce boat with half a pint of vinegar. Mint Sauce cold. and cleave from the stir in fire until pan . stirring to pre- add a gill of cold water. which is flavored . 97. when half done season it with salt and pepper. pork weighing about six — Neatpounds.72 THE COOKING MANUAL. and the same quantity of carrot sliced. and serve with lamb. prepared according to re- . when half done. then one raw ^gg. and baste it occasionally with the drippings flowing from it. — Hot Mint Sauce. lay it in a dripping pan with one sprig of parsley. one ounce of onion. and roast it fifteen minutes to each pound . fat — Choose quite as a plump. When done serve it with a gravy-boat full of mint sauce. and roast it about twenty minutes to each pound . add three tablespoonfuls of chopped mint. ly trim a loin of fresh pan on three bay leaves. and reduce by rapid boiling vent burning five . quarter of an ounce of parsley. put it into a quarter quick oven. three sprigs of mint. — Put one pint of vinegar into a sauce-pan with four ounces of white sugar. and use it with the veal. they are scalding hot. then add three tablespoonfuls of chop- ped mint. and one ounce of carrot sliced .

loosen the heart. and four ounces of sugar. liver. with the roast pork. Unless you have broken the gall. Apple Sauce. from the vent. Roast Turkey . less according to the taste serve in a bowl. and fasten them close to the vent. — Pare apples . 99. or . ing to receipt No. then rub them through a sieve with a wooden spoon. add a saltspoonful of powdered cloves. -with it. wash it^ for this greatly impairs the and partly destroys the nourishing qualities of Twist the tips of the wings back under the the flesh. or the entrails. by introducing the fore-finger at the neck. six or —Choose wipe a fat tender turkey weighing about seven pounds pluck carefully pin-feathers. secure the thigh bones in that position by a trussing cord or skewer . j and slice one quart of to pre- good tart put them into a sauce-pan with half stir a pint of cold water them often enough vent burning. 2. about twenty minutes will be long enough . in draw- flavor. it with a damp towel and see that is properly drawn by slitting the skin at the back of the neck. ing the bird do not shoulders. stuff the bird with forcemeat made accord- up toward the breast as possible. 98. or a few drops of alcohol poured on a plate and lighted it . 100 bend the legs as far . and then draw them. ceipt 73 No. and simmer them until tender. .LARGE ROASTS. with the entrails. and send it to the table with a bowl of apple sauce. then bring the legs down. and lungs. singe the bird over the flame of hol lamp. Cranberryremove the an alco- Sauce. and taking out the crop without tearing the skin of the breast .

No. fry one ounce of onion in one ounce of butter to a light yellow color add the bread. and wring dry in a clean towel . and keep it hot while you make a gravy by adding . . use instead. The and roasting will apply to other poultry and game. first laying a towel over Lay a thin slice of salt pork over the breast to it baste baste it until sufficient drippings run from the bird all . browning. or . Carefully pick and loi. meantime grate chop fine four ounces each of fresh veal and pork. and thicken- if desired with a teaspoonful of flour mixed . loi. first taking off a ing it little of the superfluous fat. Forcemeat for Roast Poultry. made according to directions in Chapter first.74 TFIE COOKING MANUAL. — . it frequently. dish it. on sides by turning it about in the pan use a clean towel to turn it with. eight ounces of good sausage meat eight ounces of good rather dry cheese . made according to directions in Chapter first when it has cooked about twenty minutes to each pound. a teaspoonful of salt. trussing. with two tablespoonfuls of cold water serve the turkey hot with a gravy-boat berry sauce full of gravy and a dish of cranto receipt made according same directions for drawing.it . and cheese. meat. half a pint of water to the drippings in the pan. and two whole eggs mix well and use. ICO. a saltspoonful of pepper. it. Cranberry Sauce. — Steep it eight ounces of stale bread in tepid water for five minutes. but do not run a fork into or you will waste its juices : when salt it is half done season it with two teaspoonfuls of and one saltspoonful of powdered herbs. Pound the breast bone down. season with a saltspoonful of powdered herbs.

. — Prepare and roast a pair of chickens as directed No. for mashing. 99 . and the yolks of two raw eggs . brush them over the top with an ft^^ beaten up with a teaspoonful of cold water. pour the potato out on a plate. fire sauce-pan with half a pint of cold water to a boil. quarter of a saltspoonful of grated nut- meg. wash one quart of cranberries in a . Roast Duck with Watercresses. in receipt named in that receipt substitute No. bring utes. two inches long and one inch wide . 75 put them over the . stirring and boil them gently for fifteen minthem occasionally to prevent burning. and boil them slowly until they are soft enough to pass through a sieve with a wooden spoon . Duchesse Potatoes. 103. the sauce is then ready them to serve. and the croutons in an outer circle. then add four ounces of white sugar. 99. with the points outward. hot boiled potatoes through a fine colander with the potato masher mix with them one ounce of salt. Roast Chicken with Duchesse Potaor for the stuffing . — water-* in a moderate oven. lay them on a buttered tin. 1 02. 93 meantime boil one quart of lay the potatoes. and color them golden brown 104. Prepare and roast a pair of ducks as directed in receipt No. —Mash one quart of butter. and make twelve heart-shaped : croutons or pieces of bread fried in hot fat Duchesse potatoes around the chickens when it is dished.LARGE ROASTS. and serve them with a border of a few . and then form it with a knife into small cakes. toes. one level teaspoonful of half a saltspoonful of white pepper.

in when the onions are tender. and a head of lettuce. makes a salt. sage leaves be ter. a tablespoon ful of lemon juice. 108. as much cayenne as can oil. scald ten . with leaves. and wring it dry in a towel .76 THE COOKING MANUAL. one of use. . which will . raw eggs. very nice potato salad. stuff it made according full receipt No. prepared as in receipt No. Roast Goose with Onion Sauce. chop them pass them . as in receipt No. 105. Romaine Sauce it for Watercresses. mix and to the bread. and bring them to a boil in three different waters soak eight ounces of stale bread in tepid water. serve it with a gravy boat to receipt of onion sauce made according No. in receipt Prepare a goose as directed with onion stuffing No. chop them with the sage add them one ounce of butlevel teaspoon ful and half a saltspoonful of pepper . 107 — Prepare six ounces of onions fine. and use two tablespoonfuls of vinegar to wash off the grater to these add a saltspoonful of sugar. 107 . 105. A few cold boiled pototoes sliced and mixed with this dressing. six capers chopped betaken up on the point of a very small pen-knife blade. . the yolks of two salt. and a salad bowl containing the rest cresses. Grate half an ounce of onion. Sage and Onion Stuffing. of a quart. or any other green salad. . a level saltspoonful of and quarter of a saltspoonful of pepper mix well. 106. Onion Sauce. about half an hour. three tablespoonfuls of olive fine. 107. and use for dressing watercresses. 99 to . 108.— Pare six ounces of onion.

and put them into half a pint of boiling milk. 77 through a sieve with a wooden spoon. 99 . strain and to the milk add two ounces salt- of stale bread.LARGE ROASTS. serve with gravy in a boat and quarters of lemon on the same dish. but do not stuff them tie over the breasts slices of pork or bacon. one saltspoonful of 109. — Prepare in receipt of ducks as directed them. no. broken in small pieces. one saltspoonful of salt. Roast Partridge. . Bread Sauce. spoonful of nutmeg and pepper mixed strain. and serve hot. simmer it. over the breasts slices of pork or bacon to the pound . passing through a sieve with a spoon. Prepare a pair of partridges as in receipt No. but tie No. and roast roast fifteen minutes — about twenty-five minutes III. serve with bread sauce. Roast Wild Duck. do not stuff . 99. — Peel full and slice an onion weighing an ounce. with ter. and quarter of a . one ounce of butand one quarter of a a pair saltspoonful of pepper. . one ounce of butter. it half an hour in one pint of milk. salt.

or to 165° Fahr... from the fact that fat melts less quickly than in and the covering of the pot retards evaporation. be considered We . tracting from its quality. have already is said that the best method of cooking meat nourishing juices it that which preserves to this all its if in addition we can prepare in such a way as to present a large available surface to the action of the digestive juices. reduce the temperature to 158" Fahr. and to maintain this gentle heat until the meat is There is comparatively little waste in boiltender. and then add enough cold water to if the meat is to be rare. and thus con- fine the juices. if properly done there are several important points to in this connection. Judicious boiling accomplishes this and we first it cannot do better than to follow Liebig's plan to plunge the meat into boiling water. and boil five minutes to coagulate the albumen to a sufficient depth to form a crust upon the surface. the most economical way of cooking. while the water absorbed by the meat adds to its bulk to a certain extent without debroiling or roasting. we would seem to have reached culinary per: fection. A strainer or plate should .CHAPTER VII. ing. BOILED DISHES. Boiling is . if it is to be well done .

make a caper sauce. weighing about six pounds. as directed in receipt No. —Put one ounce of butter . be placed ing . season with a tablespoonful of salt. and simmer the meat if at that heat until it is tender. Just before dishing the tables are ing. on fire in enough boiling hot water to cover it boil . with the turnips around 113. ished surfaces which throw off the heat. of heat is required to boil in copper or iron pots. allowing about twenty minutes cooking to each pound of meat . 113 laid . especially if the latter have polboils. 112. 79 in the bottom of the pot to prevent burnit the pot should be skimmed clear as soon as and the subsequent simmering should^be gentle and steady there should always be sufficient water to Less body cover the meat in order to keep it plump. choose them of equal size. in a little of the mutton stock. Leg of Mutton with Caper Sauce. meat. boiled . the it Put a leg of mutton. if the vege- cooked first take them up without breakand set them back off the fire. than in those made of tin. and send the sauce it. and the liquor utilized as the basis for some kind of soup. . then pour in enough cold water to reduce the heat to about i6o° Fahr. for five minutes.. pare them smoothly. in a gravy-boat to the table with Caper Sauce. and boil them with the mutton . turnips are to be served with it as a garnish. to keep hot.BOILED DISHES. serve the mutton on a hot dish. liquor from The pot- meat should always be strained into an earthen jar and left to cool the fat can then be taken off for kitchen use. skimming it as often as any scum rises. it.

ham to cover it. skin. the sauce coats the spoon when you lift take it from the fire. and stir in two ounces of and two tablespoonfuls of small capers. and boil four hours. and trim off any ragged parts put it in enough cold water is . 44^ or the same quantity of any rich brown gravy. and one ounce of flour in a sauce-pan over the and stir until smoothly melted gradually pour in . remove the with sifted bread or cracker crumbs.80 THE COOKING MANUAL. changing the water once scrape it well. then strain through a fine sieve. Take Then it from the it and let it cool in the pot-liquor. fire. . Do not permit the sauce to boil after you have added 114. and serve hot. — Put over the fire in a thick sauce-pan one pint of Spanish sauce made ac- cording to receipt No. dust it it take up carefully. season with salt and pepper to taste . Choose a ham by running a thin bladed knife close to the butter^ as — the bone. and a bouquet to directions in made according it Chapter fire first. half a pint of . Boiled Ham with Madeira Sauce. Madeira Sauce. with an onion weighing about one ounce. and brown the oven. and serve at once. stuck with six cloves. when scalding hot add . and the if the odor which follows the cut is sweet good . the seasoning must depend on the flavor of the gravy half a pint of Madeira wine. and it stir until . and quarter of a saltspoonful of white pepper. out butter. and stir till the sauce is thick enough to coat the spoon . it may turn rancid. .boiling water. soak it in cold water for twenty-four hours. 115. in Serve it either hot or cold to the table with a gravy boat full of if hot send it Madeira sauce. season with one teaspoonful of salt.

each containing a teaspoonful of salt. When the meat is tender. first making a hole with the carving-knife steel. the strips of pork about two inches apart and about half an inch square. 8 Beef ^ la Mode Jardiniere. — Daube a seven pound piece of round of beef. 4* — Cut in slices. four ounces each of carrot and onion. beef. and one . 11 6. given in receipt No. . by inserting. in separate vessels. turning it over every day. until ready to use them. ounces each of carrots and turnips . and half them boil till tender then lay them in cold water to keep them white. pint of string beans in pieces one inch long these vegetables on the fire in cold water. and let . and let it stand from two to ten days it in a cool place. take it up. two ounces of turnip. either with a large larding needle. pieces of larding pork. 117. When olives it has been cooking three hours cut about four in the . and keep it warm . and then thrusting the pork in with the fingers lay the beef in a deep bowl containing the marinade^ or pickle. together with the marinade^ and turn fire until it is occasionally over the nicely browned it cover it with hot stock or water. Marinade. called a sonde. shape of put all pare two dozen button onions and cut one . and simmer gently four hours. with the grain. and stir it over the fire until it is thick enough to coat the spoon drain the vegetables.BOILED DISHES. 117. into a deep pot just large enough it . and let them scald up in the sauce. setting this can be . cut as long as the meat done or by is thick. strain the sauce in which it has cooked. to hold Then put it. and pour all over the a saltspoonful of sugar.

— Blanch one quart of oysown liquor by bringing them set to a boil in their drain them. them away from the fire until you are ready them stir one ounce of butter and one ounce of flour together over the fire until they form a smooth paste. and use the marinade always keeping ii8. ounce of leeks . make an oyster sauce. one pint of water. quarter of a saltspoonful of white pepper. in a cool place. and serve. wash them in cold water. 119. saving the liquor.put in the oysters. strain into them enough of the oyster liquor and that the chicken was boiled in to make a sauce as to and u^ . for beef. as directed in receipt No. one inch of stick cinnamon. or poultry. if in season slice one lemon . with a level tablespoonful of salt to each quart of water . when nearly done. and the same of grated nutmeg . slowly until tender. fowls. six cloves. put them into boiling water enough to cover them. . add to these one level tablespoonful of salt. chop a quarter of an ounce each of parsley and celery. 119. Boiled Fowl with Oyster Sauce. ters Oyster Sauce. four allspice. two blades of mace. about fifteen minutes to a and boil pound . one salt. sprinkling and serve it on the same dish with the them with a teaspoonful of chopped parsley. but do not stuff them . game.82 THE COOKING MANUAL. 99. .— in Prepare a pair of fowls accordance with receipt No. skim until clear. and one Mix it all these ingredients thoroughly. half a pint of red wine. season with a teaspoonful of . spoonful of pepper. gill of oil and one of vinegar. thick as melted butter salt.

tarragon. chives. sorrel. grow wild. or can be little trouble and should find their way to favor in every family. There is some degree of truth in the idea that a their and cultivated with but . corn-salad. cresses. which play an important part in the the preparation of salads. realize Americans are beginning to the wealth of green food abounding in their fields. but . young shoots of succulent plants. to their beasts of We are wise in letting the ox eat grass for us. they promote digestion." says Plato . mint. marshmallows. to the advantage of appetite and digestion. fennel. and purify the system . " The very herbs of the field yield nourishment. and bread and water make a feast for a temperate man. but with the grass he too often consumes tender herbs which might find a place on our own tables. gardens and which they have too long abandoned burden. while the condiments used with them are of decided medicinal value. for with the oil and vinegar employed in dressing them. mustard. . Dandelion.CHAPTER VIII. chicory. SALADS AND SALAD SAUCES. rich in nitrates and mineral salts. and numerous kind. and indeed the healthfulness of fresh vegetables is well enough known in our day we include under this term not only the edible roots.

for- mula called for Russian caviare. In the preparation of all salads only good oil should satis- be used. not made. The . tear one good-sized and chop two green onions . Break one pint of fresh and one of cresses. and yet with due care and delicate manipulation. is salad-maker born. ber that they are not only appetizing but economical. but Russian caviare was not to be had.84 THE COOKING MANUAL. Below we give the receipts for a class of salads best adapted for general use. will produce invariably salads are The arises very best often the the result of the inspiration of the for necessity moment. and the result. Spring Salad. Then the various ingredients should be very delicately and deliberately compounded. and not cut with a knife. above torn with the fingers. was the production of one of the most Let careful housekeepers not given to these " foreign dishes " rememdelicious salads ever invented. and. well drained all. and withal by a quick and cunning hand. when substituting some ingredi- ent near at hand for one not to be obtained. as in the case of the shad-roe salad mentioned below. as none other factory results. we do not hesitate to say. and a cold shad-roe was the consequence was its substitution and the alteration of one or two other ingredients. Most . mustard lettuce. almost any deft-handed and neat-minded individual may become an expert salad dresser. and the result will be perfection. careful preparation of the green vege- tables is imperatively necessary to the production of a good salad cleaned of they must be freshened in cool water. 1 20. all upon a clean napkin . place all lightly tops. — . foreign matter.

Boil two roes. Asparagus Salad. and a teaspoonful of powdered sugar. European dish .— Serve one quart of watercresses with one chopped green onion. one pint of the plants are carefully washed and placed in a salad bowl with an equal — quantity of watercresses. and one dessert spoonful each of chopped olives and capers . Shad-roe Salad. Cauliflower Salad. mix them with the leaves of one lettuce. This is an excellent accompaniment for roast lamb. one teaspoonful of ground horseradish. dressing. 126. six radishes. 122. place them in — N .— Cut of two bunches of cold asparagus one inch long. and two of oil. six small silver onions. This all is and plenty of oil or cream one of the most healthful and rethe green tops freshing of 125. This salad is a favorite 124. and serve with a Mayonnaise. Dandelion Salad. ornament with the hearts of two white lettuces. lay them in a bowl with one tablespoonful of chopped chives. a teaspoonful of salt. separate the grains by washing them in vinegar. a few sprigs of mint. 85 a dish. or sweet sauce. 123. and dress them with brown sugar and vinegar. early salads. — Place in a salad bowl one underdone cauliflower. ornament with tufts of leaves. three green onions or leeks sliced. Watercress Salad. simply poured over. one tablespoonful of lemon juice. Mint Salad. broken in branches. —Wash and clean the tender tops of one quart of spearmint. Use it with a cream dressing.SALADS AND SALAD SA in UCES. dress it with cream sauce. and ornament it with celery and slices of boiled beet. or plain oil and vinegar. i^i.

Spinach Salad. 131. 128. boiled peas in a bowl with one tablespoonful of powpint of ripe tomatoes cut thin tablespoonfuls each of oil. seasoned with cayenne pepper. season with a little cayenne pepper. sliced. salad.86 THE COOKING MANUAL. a salad bowl. decorate with tarragon tops. or capers. A ravigote sauce is excellent with this Tomato Salad. sprinkle with cayenne pepper. — boiled eggs. Green Pea Salad. slice them into a dish. and strained tomato pulp. and decorate them with sliced hard 129. This salad is excellent with a Mayonnaise. all — Divest four under-ripe oranges of and pith. carefully stir to . add the rind of one minced. Nasturtium Salad. the juice of one lemon and a tablespoonful of rind oil if desired . garnish with chervil or fennel. and garnish with two cucumbers . In mixing salad dressings. sprinkle over them one tablespoonful of pickled nasturtiums. 130. nasturtium blossoms. dress with simple oil and vinegar. dress them with oil and vinegar plain. with one head of tender lettuce and one dress them with two . lemon juice. — dered sugar delicately pour over them two tablespoonfuls of oil and one of vinegar. and garnish with fresh first. Orange Salad. Place one pint of cold 127. —Tear two white tuces into the salad bowl. and dress with or lemon juice let- three tablespoonfuls of each. Place one pint of lettuce and one pint of tender spinach tops in a bowl with a few fresh mint leaves. leaves. — Slice one quart of ripe oil tomatoes.

and a few drops of anchovy or Worcestershire sauce fully . Cream Dressing. two dessert sjDoonfuls each of cream and oil. Piquante Salad Sauce. fuls salt. 135. a mashed mealy potato. a saltspoonful of a half that quantity of pepper. half a teacupful of thick cream. and pour upon lettuce carefully prepared for the table. English Salad Sauce. gether 87 all the ingredients except the oil and vinegar. 132. smooth creamy consistency 133. it a teaspoonful of mixed mustard. — Mix together j the yolks of two hard boiled and two raw eggs add . then of salt. and a dessertspoonful of moist sugar. and one tablespoonful of vinegar . Beat a fresh raw o^gg. Sweet Sauce. — Mix well two tablespoon- of oil. Rub the yolks of two hard boiled eggs very fine with mixed mustard. add very careit sufficient vinegar to reduce the mixture to a . incorporate with them a dessert spoonful of stir in a tablespoonful of melted butter. gar to change the color slightly. Remolade. —Where oil is disliked in salads the following dressing will be found excellent. and add these gradually and alternately a few drops at a time. add to a saltspoonful of salt. 136. —Break the yolk it of one hard boiled itgg with a silver fork. mix until smooth and firm. one tablespoonful of vinegar. a spoon.SALADS AND SALAD SAUCES. and three tablespoonfuls of oil when smooth add just enough vine- — . a teaspoonful of dry mustard. a saltspoonful and cayenne pepper enough to take up on the point of a very small penknife blade. add to 134. the raw yolk of one Qgg.

or pour out the mixture on a dish until it is wanted for use. — eggs. and two of good oil when thoroughly mixed set the sauce-pan into a cool place. Oil Sauce.THE COOKING MANUAL. Egg whites of two hard boiled eggs separately. one tablespoonful of mixed mustard. chives. vinegar. enough Chili or tarragon vinegar to season sharply. but not strew them upon any salad after having dressed fine it with two tablespoonfuls of cream. sorrel. one tablespoonful of vinegar. hot. Chop the yolks and 140. and in a mortar . one tablespoonful each of cream and oil and. pounded add a saltspoonful of salt. — One dessert spoonful . 141. Green Remolade. 137. and enough 139. put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick is and a little pepper and salt stir till the jelly and then add one tablespoonful of vinegar. and two of . a tablespoonful of vinegar. a gill of oil. and chop a few salad herbs. Salad Sauce. Anchovy eggs. and strain it through a sieve. — Mix until smooth two raw oil. half that quantity of mignonette pepper. Pound in a mortar one shal138. oil to thicken it. Dressing. and the raw yolks of three eggs when pounded quite smooth. about one gill. one teaspoonful of the essence of anchovy. the yolks of two hard boiled each of chopped tarragon. and one of white stock. — . a saltspoonful of herbs. dilute it with a little vinegar. . . about two tablespoonfuls. —Clean . Ravigote Sauce. lot or two button onions. when smooth.

little salt old cheese in a mortar. 145. chop one leek or two new onions. a level teaspoon- same quantity of dry mustard. as . of salad oil. and stir until it is melted. . and towards the finish add gradu- ally four tablespoonfuls of it tarragon vinegar. 144. Spring Dressing. a saltmuch cayenne as can be taken up on the point of a very small pen-knife blade. — two heads of lettuce. This sauce when an excellent and economical substitute for the more expensive mayonnaise. stirring the mayonnaise it constantly little if it thickens too rapidly. drop. and pour the dressing over all. putting thin slices of boiled beets upon it. the spoonful of white pepper. 142. Mayonnaise. and the juice of half a lemon. Keep cool until wanted for use. then add three tablespoonfuls of tear up oil and one of vinegar and mix thoroughly . and dilute to the oil. 89 Swiss Dressing. and mix them in.SALADS AND SALAD SAUCES. drop by ful of salt. Part i. thin with a of the juice from the second half of the lemon. is Hot Salad Sauce. vinegar. add a teaspoonful of salt. a Pound two ounces of add one tablespoonful of and pepper. — Place in the bottom of a salad bowl the yolk of one raw egg. and a saltspoonful of dry mustard. three gills . — consistency of cream with 143. until all is used . Beat the yolks of two raw eggs. mix these ingredients with a wooden salad spoon until they assume a creamy white appearance then add. Put one ounce each of butter and flour cold — — into a sauce-pan over the fire. add gradually half a pint of boiling water.

and set while you make the folsalt. gradually stirring until the sauces are thoroughly mixed This sauce cool and use. and dry mustard. season with a teaspoonful of saltspoonful of white pepper. and one of vinegar. Part Put the yolk of one raw egg in a salad salt. Pour the preparation marked part I. as half as much cayenne you can take up on the point of a very small penknife blade mix these ingredients with a wooden salad spoon thoroughly. and one of vinegar. and then add. fire. Grate half an ounce of onion. stir till a little away from the 2. into this. lowing sauce. . will keep for weeks in a cool place.90 THE COOKING MANUAL. and quarter of a smooth. a few drops at a time and alternately. a level saltspoonful each of white pepper. Use for lettuce or tomato — salad . three tablespoonfuls of oil. mix it with a teaspoonful of lemon juice. a saltspoonful each of salt and powdered sugar. Romaine Salad Dressing. . 146. add a quarter of a saltspoonful of that quantity of grated nutmeg. bowl. then gradually add three tablespoonfuls of oil.

the meat should first be cooked and taken from the pot liquor. by being boiled with fresh meat. Cabbage. put into the boiling water with any of the vegetables except beans. counteracts any excess of mineral elements in them. are injured and they also hurt the color of the meat. and helps to preserve their color. or of carbonate of ammonia. that they would take . latter. and impair its tenderness and flavor. as large as a dried pea. only until tender enough to pierce with the finger nail a bit of common washing soda. The following table will be a guide in boil- ing vegetables. without covering. car- and beets. onions. A lump of loaf sugar boiled with turnips neutralizes ones.CHAPTER IX. potatoes. parsnips. VEGETABLES. their excessive bitterness. Soft water is the best for boiling all vegetables. but it must be remembered that the youngest and freshest boil in the least time and that in winter all the roots except potatoes require . boiling water . When vegetables are cooked for use with salt meat. Fresh vegetables boil in one-third less time than stale Green vegetables should be put into plenty of and salt. and boiled rapidly. and the vegetables boiled in the rots. turnips. nearly double the time to cook.

twenty to thirty min. tie it Trim each tly the white tough ends from two bunches of asin paragus. 148. utes potatoes. Green Peas. and arrange the asparagus in a ring on it with the heads in the caper sauce. and a quarter of a saltspoonful of pepper. minutes hour. about one Asparagus -with Melted Butter. done. marketed while they are unripe. and cooked in the them in a colander. and squash. put them into three quarts of boiling water. summer. corn. . when they are new fifteen to . String Beans. These beans are generally 149. omitting the capers. ten to fif- teen minutes. send the butter to the table in a gravy boat.92 THE COOKING MANUAL. season — . dip it for one instant in the water in which the asparagus has been boiled. — Boil two quarts of freshly shelled peas in two quarts of boiling water with half an ounce of butter. carrots. packages of about a dozen stalks salt. . and string-beans. lay it on the dish. centre . and asparagus. 147. in spinach. twenty to forty and parsnips. until they begin to sink to the bottom of the sauce-pan drain : them with a saltspoonful of salt. peas. onions. about twenty minutes them genmeantime make some drawn toast to the butter according to receipt for fit two slices of bottom of the dish you intend to use. and send them to the table hot. cabbage. one bunch of green mint. and one teaspoonful each of sugar and salt. twenty minutes . brussels sprouts. with three tablespoonfuls of until and boil . cauliflowers. beets. turnips. with the dish of asparagus.

which be about half an hour. about fifteen with a soft cloth or brush . made eight as for caper sauce. this is ready shake the Brussels sprouts upon and serve hot. wash them thoroughly. put them in three quarts of boiling water with two tablespoonfuls of salt. . Some persons like the addition of two ounces of grated Parmesan cheese and others serve them with the Bechamel sauce named in receipt No. Brussels Sprouts. rub off the skin. . Baked Beets. and serve them hot. cut in pieces two inches long. being careful not to break them put them again into the sauce-pan with one ounce of butter. and quarter of a saltspoonful of white toss them gently over the fire. Trim two quarts of 151. Brussels sprouts. then drain them in a colander. but without the capers. when they butter. and served with melted 150. 93 in that condition two quarts of them should shell be stringed. a saltspoonful of salt. split in halves. 84. and thrown into boiling water with a table- spoonful of addedy as its salt.VEGETABLES. . while you pepper make some rounds of buttered toast for the bottom . shaking the sauce-pan occasionally. and boil them gently until tender. smooth beets moderate oven about one hour. return them to the oven for five minutes. a teaspoonful of lemon juice. they should be drained. baste them with butter and lemon juice. . of a platter . but no soda or ammonia should be action discolors them j a few sprigs of parsley and an ounce of pork can be boiled with to their will them improvement in . are tender. — Clean bake them in a — minutes. when it.

cabbage in shreds. Stufifed Cabbage. 84. wash the leaves and boil them . it whole made as in receipt No. on small rounds of toast. Red Cabbage. lay them open on the table. or bread crumbs. lay the rolls compact roll and on a baking sheet. . about one hour. tender^ in three quarts of boiling water and with have ready some sausage meat highly seasoned. a large cauliflower. 152. cut out the stalks.94 THE COOKING MANUAL. until tender. . run cold water from the faucet over it. fold the cabbage over tie it in it in a place with cord . half a saltspoonful of pepper. and serve . and pepper. . one teaspoonful each of ground cloves and salt. shaking the pan to prevent burning. — Cut the leaves of a large white cabbage as whole as possible. Cut a firm head of red 153. 154. put over each a brown a serve at once. only until salt. season with salt tablespoonful of any rich brown gravy and little in a quick oven . without tear- ing the leaves. about twenty minutes drain pour over it one gill of Bechaviel sauce. making eight or ten piles. two or three upon each other. — it hot. Baked Cauliflower. well. a piece of soda as large as a dried pea and. dust it thickly with cracker dust. and Parmesan cheese. lay it in a sauce-pan with the following ingredients one gill of vinegar. and as soon as the cabbage is tender carefully drain it in a colander. two ounces of butter. Divide the sausage meat. and two ounces of sugar stew it gently until tender. and lay a portion in the centre of each. it — Thoroughly wash water . boil in plenty of boiling and salt.

. slice them. serve hot with bread. put them on a tin dish. just moisten them. removing the deep eyes or defective parts. season them with a teaspoonful of salt. Glazed Onions. prepared for boiling by should be washing them. . put them on a flat dish in pour over them half a pint of Bechamel sauce. sea- son them with a teaspoonful of spoonful of pepper shortening. — Potatoes carefully . made by mixing one pound : or salted water 158. — Cleanse a quart of fresh mushrooms. salt. Baked Turnips. shaking them a very little enough to occasionally to color them equally 157.VEGETABLES. half a pound of and a teaspoonful of salt. — Spanish sauce or brown gravy. and quarter of a saltspoonful of pepper . and then paring off one ring all around the potato place them in cold water with a little salt when cooked. brown them in a quick oven. and serve hot. with about one pint of water roll up the crust. of salted water . 95 ten min- and brown it utes in a quick oven. them till tender in plenty layers. Pare three dozen but156. Mushroom Pudding. 155. . cut them in small pieces. . and boil it about two hours in boiling stock. mixed in equal proportions. . pour over them ton onions. which will be in from twenty to thirty minutes. — Pare and boil six large yellow turnips. or vegetables. and half a salt- spread them on a roly-poly crust of flour. serve hot. . tie it tightly in a floured cloth. drain them. pour first Boiled Potatoes. mix them with half a pound of minced ham or bacon. dust them thickly with crumbs and grated Parmesan cheese brown them in a quick oven.

and two ounces of grated Parmesan cheese hot . and serve them on a hot dish cov-. Wash twelve large 160. scoop out the inside with a teaspoon into a sauce-pan containing two ounces of butter. leaving off the lid of the pot^ them with a and fire to clean. season them with a teaspoonful of salt. put them into the pan containing the onion and butter. and half a saltspoonful of pepper. Chop two ounces 159. of onion. heat them in the oven. . cover off all towel. Stuffed Potatoes. cut and serve at once. Observe never to be to cover a baked potato unless you want it heavy and moist. put on the ends.96 THE COOKING MANUAL. ter. not more than half an hour cut off — . . . Pota- mealy way can be kept fresh. the water. bake them only until they bepotatoes with a brush gin to softeji . cold. press the potatoes gently in shape. coarse set them on a hot brick on the back of the toes treated in this steam. stir all these ingredients over the fire until they are scalding then fill the potato skins with the mixture. and the kind should be selected in reference to the season. one teaspoonful of salt. — meantime peel boiled potatoes. either hot or them in slices. and fry it pale yellow in two ounces of butfor hours. ered with a napkin. shaking the pan to prevent burning. the potatoes being laid on the napkin. fry them pale brown. one saltspoonful of white pepper. and tossing it to brown them evenly sprinkle with two tablespoonfuls of chopped parsley. Lyonnaise Potatoes. one end. hot and Medium-sized and smooth potatoes are the most economical to use.

164. drain off them with a towel. Bermuda or quart of New Potatoes. a little butter melted. . tatoes. cut them in half inch slices. peel the potatoes. cut them in very thin slices.—Wipe them half a dozen large red tomatoes. with sized potatoes until tender. but do not let . throw them into a deep kettle of smoking hot fat. dip them in melted butter. — plenty of boiling water and the water. and serve them in their jackets. and broil them over a moderate fire serve hot. . and serve them hot. season them with salt and pepthem in cracker crumbs. cover five and boil them until tender enough to pierce easily with a fork. . Broiled Tomatoes. 158. Broiled Potatoes. put them in a sieve over the dish in which they are to be served. 163. and lay them in cold water and salt for an hour or more then dry them on a towel.VEGETABLES. 165. drain them thoroughly. dip melted butter. or a wooden spoon do not stir them after they are put into the dish. shake them well about. let them steam minutes. 161. Saratoga Potatoes. 162. and rub them through it with a potato masher. cut in half inch slices. 97 Potato Snow. and broil them on 1. — Peel a quart of white po- and boil them as directed in receipt No. Wash a new potatoes thoroughly. scatter over them a teaspoonful of salt. put them into salt. and fry them light brown take them out of the fat with a skimmer into a colander. — Peel a quart of potatoes. and turn them on a platter to serve.— Boil a quart of even them grow mealy drain off the water. . dip them in per.

bacon or tongue minced fine. two ounces of butter. Fried Beans. two ounces of butter. Serve them with chops for breakfast. half a saltspoonful each of salt and pepper. forcemeat. a saltspoonful of salt. in a brown them 167. season them with a teaspoonful of salt. fry them pale brown. Put into a sauce-pan 169. moisten them with half a pint of any brown gravy. Stuffed Tomatoes. and drain them for a moment in a colander. and four ounces of grated cheese and bread crumbs mixed stir these — . and serve them hot. and put it into a sauce-pan with quarter of a pound of scraps of ham. — Slice half a . Saratoga Onions.98 THE COOKING MANUAL. and serve them on a hot dish with their own gravy turned over them. ped onions in one ounce of butter until golden brown put into them about a quart of cold boiled white beans. little sweet oil to prevent burn- quick oven. and half a saltspooonful of pepper. Fry two ounces of chop168. and Beans. being very careful not to break the slices in turning them. and quarmoisten these ter of a pound of ham chopped fine . dust them with sifted bread crumbs. Cut off the tops from eight or ten large smooth round tomatoes scoop out the inside. 1 66. one quart of cold beans. — Ham — . fit the tomato skins with this them neatly together. . half an ounce of chopped parsley. Serve hot for breakfast or lunch. put over each a very ing. ingredients over the fill fire until they are scalding hot. dozen delicately flavored onions in small strips into plenty of drop them smoking hot fat. an oiled gridiron over a moderate fire. .

— Clean. . trim off the roots. salt. boil. fry it Kolcannon. three large carrots cut the pieces in two and quarter simmer . 173. and a saltspoonful of pepthem off the fire long enough to stir in the raw yolk of an egg. — Clean sized a quart of medium mushrooms. heat them thoroughly. in milk enough to cover them. then roll them in cracker or bread crumbs. StuflFed Lettuce. dip them first in some maitre d'hotel butter made of equal parts of chopped parsley. equal parts of cold boiled potatoes salt. and just brown them in a quick oven. and sweet butter. and serve at once. fill drain them minced veal or chicken highly seasoned. lemon juice. pale yellow in one ounce of butter. Baked Mushrooms. with a teaspoonful of when they are quite tender take 172. cut out water and stalk end. — Mince an ounce of onion. first —Choose four round the firm heads of lettuce. and half a salt. lay them on a baking pan. season salt. ingredients with a little 99 gravy of any kind. and fry for fifteen minutes serve hot for breakfast or lunch. put a tablespoonful of some brown gravy over each. '~* . and serve them hot at once. return them to the fire two minutes to cook the egg. lay them on a dish. 170. spoonful of pepper. 171. bring them to a boil in hot carefully. Carrot Stew. them gently per. and then bake in a moderate oven about the inside of the head with fifteen minutes.VEGETABLES. season with a teaspoonful of add to it and cabbage.

. until tender. in plenty carefully cut each in four pieces. Stewed Parsnips. . put the parsnips in them until brown . serve the pork with them on a platter.-rWash eight them parsnips. 174. boil of water. according to the season water. pot. from twenty minutes to an hour.lOO THE COOKING MANUAL. then drain off the make a and fry layer of quarter of a pound of salt pork on the bottom of the again.

about the size of peas. There are two varieties in market the small flat brown seed. the different wheat sustenance roni. pearl . oat and barley meal. " tries Bread is the . beans. both sorts are equally well flavored and nutritious.CHAPTER X. One quart of lentils when cooked will make four pounds of hearty food. staff of life . and that quite time we should become acquainted with soup is their merits a lentil given in the second chapter. There is no reason why. called lentils d. and in excellent directions for cooking this we append some this invaluable food. and twice as flesh food. barley. much Lentils have been used for food in older it is countries from time immemorial. and in lentils the latter are the nearest article to meat point of nourishment. " dinner of herbs " should lack the gustatory enjoy- ment which is popularly supposed to belong to the . containing heat-food in quantity nearly equal to wheat. the . peas. " in all ages and coun- farinaceous foods have formed the bulk of man's under this general term we include macawhich contains more gluten than bread and consequently is more nourishing. with judicious seasoning. flours. and of a greenish color. CHEAP DISHES WITHOUT MEAT. la reine j and a larger kind.

half a saltspoonful of pepper add one quart of potatoes peeled and cut . when it boils up pass through a sieve with a wooden spoon. which are left from a feast-day. and serve with plenty of bread. stirring often any kind of potenough to prevent burning. and serve hot with plenty of bread. . by the " stalled ox. — Boil one pound of oatsalt. Slice six onions. fine. then stir in four ounces of oatmeal mixed smooth with a pint of cold and boil fifteen minutes this soup should be when it is stirred often enough to prevent burning nearly done mix together off the fire one ounce each of butter and flour. into it cold and bring- ing them gradually to a boil drain them. and stir till the soup boils repast furnished we are economical — . 177." especially if enough to save towards making it any pot-liquor. Peas-pudding. or cold meat gravy or drippings. pass them through a sieve with a wooden spoon. season them with a level tablespoonful of salt. meal one hour in four quarts of liquor. 176. half a saltspoonful . then add two ounces of flour and brown it add four quarts of season boiling water. and boil them about two hours in potliquor or water. — Soak three pints of dried . brown with two ounces of drippings. and stir them into the soup water. and boil all until they are tender. Scotch Crowdie. .I02 THE COOKIXG MANUAL. Potato Soup. with a level tablespoonful of salt. one ounce of butter. peas in cold water over night tie them loosely in a clean cloth. a level salt- season with one tablespoonful of spoonful of pepper. . putting them . fry them 175.

— . chopped onion in two quarts of skim milk mix half a pound of oatmeal smooth with about a pint of milk. containing two tablespoonfuls of stir one pound of yellow Indian meal. ounces of onion chopped per. Soak 178. for serve them with the hot. two . salt. of pepper.CHEAP DISHES WITHOUT MEAT. herrings. and lay them in a pan with two ounces of drippings. burning . Oatmeal Porridge. and serve hot. and three tablespoonfuls of vinegar and set them in a moderate oven to brown for ten or fifteen minutes meantime. covered with a dry towel. with : a ring of the paring taken off. boil one quart of potatoes. split them down the back. a dozen herrings in cold water for one hour dry and skin them. taking care to dish both quite Boil two ounces of 179. season it with a table. stirring it occasionally to prevent then put it in a buttered baking pan. fire. Red Herrings with Potatoes. one ounce of butter. fine. — spoonful of 180. boil it about twenty minutes. pour it into the boiling milk. — Into two quarts of salt. stir- ring to prevent burning. . salt. and one egg. boil it for twenty minutes. and boil half an hour longer then turn it from the cloth. Cheese Pudding. pouring letting off the water as soon as they five and them stand on the back of the minutes . 103 if it is on hand mix. a saltspoonful of pep. tie in a clean cloth. on a dish. sprinkle over the top quarter of a pound of grated . in plenty of boiling water and are tender. and serve hot. and three quarters of a pound of grated cheese . boiling water.

one tablespoonful of salt. cheese. chopped parsand chopped onions. season each layer with saltspoonful of thyme.— Make flour. the dish with layers of fresh cod- fish cut in small pieces. put them over the fire. cover with paste. hot. a plain paste by mixing quarter of a pound of lard or sweet drippings with half a pound of a teaspoonful of a stift* salt. that is . in two quarts of potliquor. Boil one pound of yellow Indian meal for half an hour. roll out.I04 THE COOKING MANUAL. it then bake for half baking it dish. using one tablespoonful of salt. . and fry it in smoking hot fat. pepper. Fish Pudding. and half an ounce of parsley fill up the dish with any cold gravy. Polenta. and bake fifteen minutes in a quick oven finish by baking half an hour in a moderate oven serve hot. using two or three pounds. it it and half just water enough fill to make paste. in a buttered or. salt. and a saltspoonful of pepper. whose praises have been sung by poe182. an hour and serve it either hot. stirring it — occasionally to prevent burning. two bay leaves. Wash two pounds 183. slice This favorite Italian dish is closely allied to the hasty-pudding of New England. in four quarts of cold water with one ounce of drippings. of lentils well in cold water. or water. — . If i8i. Lentils boiled plain. tasters. sHce it cold and fry it brown. when cold. and brown in a quick oven. a ley. milk. and boil slowly until tender. Serve any remains. four ounces of onion. line the edges of a deep pudding dish with way down . one saltspoonful of pepper. .

about three hours. ped onion brown in two ounces of drippings.CHEAP DISHES WITHOUT MEAT. Stewed Lentils. add plain boiled lentils. until tender. Fry one ounce of chop185. and boil it about one hour. and serve them hot. drain them. and cut them in quarters. or longer. brown them well serve hot. a tablespoonful of chopped parsley. Norfolk Dumplings. sweet drippings. Fried Lentils. or boiling water. Meantime pare half a dozen parsnips. with the skin uppermost. soned. Soak three 187. — . pounds of salt fish over night. boil them steadily half an hour. —Mix well together two pounds of flour. with the addition of a it little thicken- makes a very nourishing soup. quarter of an ounce of chopped serve parsley. Always save the water in which they are boiled . two ounces of butter. Put plain boiled len184. and a little more salt and pepper if required. a teaspoonful of sugar. molasses. cover them with any kind of pot-liquor. tils into a sauce-pan. They should be or a little eaten hot. hot. boil them half an hour. and dish them around the fish. and stew gently for twenty minutes ing and seasoning. add to the lentils one ounce of butter. Salt Ood with Parsnips. add one ounce of chopped onion. and two pints of milk divide the dough in twelve equal parts. with gravy. — if see they are properly sea. . and drop them into a pot of boiling pot-liquor. drain off the little 105 water which remains. one dessertspoonful of salt. While the fish and parsnips are — . and 186. putting it into plenty of cold water.

clean enough to a two quart deep' jar.— When fresh mackerel fill or herrings can be bought cheap. or add two or three ounces if you have neither of these. Pickled Mackerel. season with one saltspoonful of salt. Serve with plain boiled potatoes. water will answer. with bread.I06 THE COOKING MANUAL. 88. stirring . bake the pudding an hour and a half serve of drippings . peel — . a teaspoon- powdered herbs a saltspoonful each of pepper and allspice. over the fire until a smooth paste is formed then pour in half a pint of boiling water gradually. hot. and serve it with the fish and parsnips. A hard boiled egg chopped and added 1 to the sauce improves it. in equal parts. put all these ingredients in a baking dish in layers salt seasoning them with a dessertspoonful of and a saltspoonful of pepper. . Bake about one hour in a moderate oven. pack them in it in layers with a seasoning of a tablespoon ful of ful of salt. 189. and cover with vinegar and cold water. until the sauce is smooth^ add three tablespoonfuls of vinegar. . . pour over them any cold gravy you have on hand. and half that quantity of pepper let the sauce boil up . thoroughly for about three minutes. Wash and peel two and slice about six ounces of onions skin and bone two bloaters or large herrings quarts of potatoes . Potato Pudding. : cooking make the following sauce mix two ounces of flour and one ounce of butter or sweet drippings.


parts of

and sold

meat which are usually called inlow rates, such as the head, tongue,

brains, pluck, tripe, feet,

as to

and tail, can be cooked so become both nourishing and delicate. They are more generally eaten in Europe than in this country, and they are really worthy of careful preparation

for instance,

take the haslet ragout^ the

which is given further on in this chapter. The author owes this receipt to the fortunate circumstance of one day procuring a calf's liver direct from the slaughter-house, with the heart and lights attached the liver was to be larded and cooked as directed in receipt No. 53, at a cooking lesson the
receipt for


chef said, after laying aside the

liver, " I will


myself a dish of what the ladies would not
the ladies tasted and approved.

choose," and at the direction of the author he cooked

before the class



nutritive value


flavor of the dishes specified

in this chapter are less than those of prime cuts of

meat, but properly combined with vegetables and
cereals, they completely take the place of those


expensive foods


they should be thoroughly cooked,



and well masticated; and can usually be digested with greater ease than the more solid flesh. 190. Three dishes from a Neck of Mutton. Part I. Barley Broth with Vegetables. Trim a neck of mutton into neat cutlets, and reserve them iox part 2 put the bones and trimmings into three quarts of cold water, boil slowly, and skim thoroughly add six ounces of barley which



has been soaked in cold water over night, a bouquet
of sweet herbs, two teaspoonfuls of

and one


spoonful of pepper, and simmer for two hours


out one quart of the broth for part 3, then add six ounces of carrots, four ounces of onions, and four ounces of yellow turnips cut in dice about half an inch square, six ounces of oatmeal mixed to a smooth batter with cold water, and simmer until the vegetables are tender, which will be about half an hour

taste to try the seasoning

and serve




Mutton Stew. — Cut

half a quart each of yellow

turnips and potatoes into balls as large as marbles,

saving the trimmings to put into soup, and for mashed

peel six ounces of small onions




these in separate vessels to boil until tender enough to

meantime put the cutlets in a hot pan containing an ounce of drippings, and fry them brown quickly stir among them one ounce of dry flour; brown it, add one quart of boiling water; season with one teaspoonful of salt, and a quarter of a
pierce with a fork;

saltspoonful of pepper;


the vegetables, put

them with the meat and gravy, and serve hot. Part Fried Pudding. To the quart of broth III.

Strained off as directed in
boiling point, gradually
to thicken

1 09

Part /, and brought to the add sufficient Indian meal

about half a pound will generally be



season with a teaspoonful of



twenty minutes, stirring it occasionally to prevent burning; pour it out into a deep earthen




stand long enough to grow solid





in slices,





in drippings




be eaten with molasses for dessert.

With proper

management all these dishes can be ready at one time, and will form a good and wholesome dinner. Clean a neck of 191. Neck of Pork stuffed. fresh pork, fill it with sage and onion stuffing, made

according to receipt No.
cold water, roast




in a dripping pan,

with some small potatoes, peeled and washed well in

brown, seasoning with a tea-

and half a saltspoonful of pepper, when it is half done when it is thoroughly cooked serve it with the potatoes laid around it, and a gravy made from the drippings in the pan cleared of fat, and
spoonful of

thickened with a teaspoonful of



Feet Fried.

—Thoroughly bum

the hairs off with a poker heated to a white heat

then scald the
over the

wipe them dry, and put them

two ounces each of carrot and onion, the latter stuck with six cloves, two tablespoonfuls of salt, quarter of an ounce
to boil in cold water, with

of parsley

and a

into a bouquet with three bay leaves thyme boil them slowly four hours, or more, until you can easily remove the bones. Split the feet in two pieces, and take out all the large


sprig of


a little milk. without breaking them with a saltspoonful of salt and quarter of a saltspoonful of pepper. — Cut some . mint or watercresses. . THE COOKING MANUAL. bones have ready some sifted crumbs of cracker. By this time the tongue will be tender take it up. Roasted Tripe. minutes boiling. in cold water with two tablespoonfuls of salt for two hours then put them into cold water over the fire. put a few sprigs of parsley. lay it on a dish between the brains. take out the brains leaving the tongue .no . celery. . Soak them 193. around them and serve them This inexpensive dish is very delicate and hot. and lay them they will make an appetizing neatly on a hot dish and nourishing meal. — . which you must afterwards strain and save to use again. and boil slowly fifteen milk or egg. lay the rolls in a dripping pan. or an egg beaten with a teaspoonful of water dry the pieces on a clean towel. Pigs' Tongue and Brains. and a tablespoonful of vinegar. one with highly seasoned sausage-meat. then dip them in the . roll them in cracker crumbs. with two ounces each of carrot and onion. still and put them in cold water to cool then carefully remove the thin membrane or skin coverseason them ing the brains. . fry them in smoking hot lard. roll them first in the crumbs. tripe in pieces three inches long by six wide cover each roll up. a bouquet of sweet herbs. . the lattei stuck with three cloves. tie and with a string. and . roll them again in the crumbs . or dry bread. 194. nutritious. and fry them brown in smoking hot fat.

Boil all gently for three hours. 197. one ounce of flour. and the rice and broth in a soup tureen or a pig's pluck. one gill of vinegar. put them into a saucepan with one ounce each of butter. pound of singe. put into a sauce-pan with four rice. deep dish. dredge them well with Ill flour. and draw . first salt. one dessertspoonful of salt. a tablespoonful of half a salt- spoonful of pepper. cut in two-inch pieces. ItaliaxL Cheese. the breast bone in a break down with it a rolling-pin. Some melted butter may be put over them if desired. 195. Cock-a-leeky. as directed in receipt No. — Pluck. stirring occasionally to pre- vent the rice burning . cut them in two inch pieces. a cheap fowl. tie the fowl plump shape. serve the fowl on one dish with a tablespoonful of parsley chopped and sprinkled over it. and serve as you would a stew. and half a saltspoonful of black pepper two bay leaves. half a pint of cold gravy or cold water.CHEAP DISHES WITH MEAT. Wash the lights. . salt pork sliced. — . with a tablespoonful of chopped parsley oven to bake. 196. one in washed cold water. sprinkled over the top. basting . onion chopped. two sprigs of parsley and one of thyme. and six potatoes peeled and cut in dice stew all these ingredients gently together for two hours. tied in a bouquet. — Chop . and a bunch of leeks weighing about a pound. quarts of cold water. Ragout of Haslet. flows from them dish them up with a slice of lemon on each one. and set them in the them with the liquor which when they are nicely browned.

and salt. three hours. potatoes.112 THE COOKING MANUAL. one heaping teaspoonful of salt. half a nutmeg grated. eaten cold with bread. of fresh and two pounds of scraps or trimmings salt pork. for about three hours. — . spices and sweet herbs named into an earthen jar with a in lid. with plain boiled Cut two pounds of good meat into small pieces. Serve it hot. slowly. 198. season this forcemeat to taste with the spice of mixed first . making a smooth batter add the meat and its gravy to this batter. finely — Make to a stiff" plain paste of two pounds of flour. put it in a greased baking dish. Toad-in-the-Hole. one dessertspoonful of salt. half a chopped suet or it scraps. roll up the dumpling as you would a roly-poly pudding. . finely chopped. Chapter put it seal the lid with a paste made of flour and water. and oiled upon the surface to prevent cracking. gradually add three pints of skim-milk. in place of and makes a a hearty meal. roll them in flour. and bake it the cheapest parts of any . . stirred in without beating. put the jar in a moderate oven. tie it tightly in a clean cloth. or boiling pot-liquor. Gammon pound of Dumpling. and two eggs. pepper. 199. and roll this boil it in boiling water. spread over it about two pounds of any cheap cut of bacon or ham. and sufficient cold water to mix dough out about half an inch thick. and fry them brown in two ounces of drippings meantime prepare a batter as follows mix one pound of flour. and bake the cheese is This dish butter.

tie it tightly in a clean cloth. heart. with the tripe and vegetables in layers on it.CHEAP DISHES WITH MEAT. onions. one ounce of onion chopped fine. half a small loaf of bread. — Clean . and the same of powdered tripe in pieces . Baked Ox-heart. and onion ail over it. 200. stiff teaspoonful of salt. apples. mix a pound of flour gradually with a quart . or boiled cabbage. potatoes. a saltspoonful of pepper. Cut two pounds of two inches square peel and slice six slice a quarter of a large onions and ten potatoes pound of salt pork or bacon put the bacon in the bottom of a pot. . Serve it with boiled potatoes. a saltspoonful of powdered sage or thyme. seasoning with a tablespoonful of salt. half of bacon for half an hour then thin peel and slice six apples and the same number of dough of two pounds of flour. — Boil . a teaspoonful of salt. . slowly about two hours. or with potatoes peeled. it occasionally with the liquor that it and when half done seasoning well with salt and pepper. and enough warm water to moisten the bread mix. in plenty of boiling water. make a . and baked in the pan with the 202. hot oven. . a tablespoonful of chopped parsley. stuff the heart with it. a and cold water roll it out half an inch thick lay the bacon. roll it up. Tripe and Onions. basting flows from it. and boil it about two hours. 201. the heart thor. and bake it an hour in a good oughly stuff it with the following forcemeat . Serve hot with plain boiled potatoes. — herbs . I13 Serve it with plain boiled a pound and a slice it Bacon Roly-Poly.

one tablespoonful of salt. following vegetables whole four carrots. reduced to a pulp. and fry it brown with two ounces of onions sliced then add four ounces of split peas. and four onions. arrange the vegetables neatly around them. pour it over the tripe and vegetables. one teaspoonful of pepper. one teaspoonful of sugar. and boil it gently for two hours. 205.114 THE COOKING MANUAL. and . skimming occasionally. and adding two tablespoonfuls of cold water about every half hour take up the meat and the liver on a platter. — Cut four pounds . which will be about three hours then stir in sufficient oatmeal to thicken it. Pot-au-feu. stirring it occasionally or when cold. some bones. and a half of cold water. cut into bits. . with plenty of bread. Peas and Bacon. and boil slowly twenty minutes. and brown mix add into the fat four ounces of mutton and sufficient . Cut a quarter of a bacon in small bits. — spoonfuls of leeks salt. take them up. two tableserve hot 204. peel a quart of turnips and cut them in round pieces as ahd it fry them brown the in four ounces of fat . Ragout of Mutton. one saltspoonful of pepper. boil it until the peas are . flour. . slice and fry it brown. four turnips. and 203. four the cut in pieces. and serve the broth . Serve hot with bread. in a tureen. fat — pound of . . Put into four quarts of cold water one pound of cheap lean meat. each stuck with two cloves boil all gently for three hours. four quarts of cold water . and one pound of liver whole. of the scrag end of mutton in small pieces large as a walnut.

. and 115 stir until it boils season with a tablespoonful of salt. a teaspoonful of sugar. cold water to cover the meat. turnips. and serve hot. about two hours simmer gently until then add the . and an ounce of onion the if is the flavor is liked .CHEAP DISHES WITH MEAT. half a saltspoonful of pepper. meat tender. heat them.

Indigestible articles. milk. innutritions food is required to help the system do without stronger aliment. scope of a work of this character but there are a few facts concerning the diet of children to which we those mothers who wish brood to brighten home with radiant eyes. all largely composed of starch. graceful forms. tapioca. where no great degree of nourishment is necessary. of children. of bland. and hearts bubbling over with the vivacity which springs from perLet them discard sago. which these often do calls for the most complete nutrients very well in illness. meat-juices. and sugar. coffee. and fect health. farina. and where simply a given quantity would call the attention of their little .CHAPTER XII. ripe fruit. hot bread. fresh vegetables. and stimulants. such as fat meat. rosy cheeks. unripe spices. should make up the list of staples when meats are used they . rich pastry. THE CHILDREN'S CHAPTER. tea. calculated to irritate overworked and sensitive organs. as comparatively useless in nourishing the growing body. fruit and vegetables. should be avoided in the diet Good wheaten bread. plump. Any elaborate discussion of the relations of food to the needs of the body would not come within the . arrowroot. .

who play much in the open air. can digest more meat than those who are . and rather Milk should be boiled when there is any undue action of the bowels. seed-bearing fruits. or their equivalents. generally stewed. and tender poultry bread and milk and fruit. most important at all must have time to assimilate their food supply. the period of growth. . bread . plain food and plenty of growth. and plenty of light bread at least a day serve old. vegetables. for supper in other words.THE CHILDREN'S CHAPTER. is really the digestive organs . 117 should be nutritious and digestible. should accompany them to the table a few ripe vegetables cooked until perfectly tender. or made gravies. so as to preall their natural juices. for dinner . Hearty. soft. otherwise it should be used uncooked with plenty of bread. vigorous children. and plenty of sugar should be employed it. roasted or baked potatoes. young beef. In childhood and youth. confined indoors and the cravings of a healthy ap- petite should always be appeased. it. bread and milk. care being taken that the stomach has the proper intervals of rest. and supply all the requirements of Meats should be carefully cooked. should be eaten with the meat. In stewing fruit to sweeten only enough water should be used to prevent burning. and some light dessert. will keep mind and body in a sound condition. for breakfast meat. suclj as good mutton. Eggs should be plain boiled. . all fruit is less apt to be injurious if eaten early in the day. the needs of the system are more Regularity of meals ages . but no rich sauces.

they will be prone to fevers if they are underfed . Oatmeal Porridge. and the unbroken grain. the skin proper and — the if clear. if is imperative we would have in the fullest them grow up capable of performing degree the highest functions of the children plenty of plain.Il8 THE COOKING MANUAL. In the following receipts for preparing children's food the quantities are calculated for four. 206. and combined with milk. . A good thick porridge can be made by stirring four ounces of oatmeal into a quart of boiling milk. just before it is done it should be seasoned with a teaspoonful of salt and sweetened to taste at the table. and then pouring this into a quart of water boiling on the fire. . the sleep serene. their If they continue serene in temper. if pressing than at any other time of at this time children are fed on rich and stimulating food. . . after the husk has been removed in either shape it should be thoroughly boiled. and allowing it to boil half or three-quarters of an hour care must be taken not to burn it. is tremely strengthening food it when it is well an excooked in proit is produces a large volume of nutritive matter its portion to bulk. equable in disposition. Its flavor is sweet and pleasant it appears in market in two forms. . and combined with milk the strongest and best of the cereals. equal and regular nutrition to the well being of the little ones. they suffer both mentally and physically from slow starvation. active systems will appropriate life. wholesome food it. Therefore give . — Oatmeal . diet is sufficient. life. and generally healthy. — the eyes are bright. a rather rough meal.

— A pound of ripe cur- and mixed with half a pound. taking care not to burn them when they are . layers of stale bread good when put into a stone jar with and sugar. with half a pint of water. 207. lightly buttered. 210. pears. — Put fire in pared and sliced over the a thick sauce-pan. . and baking the fruit slowly in a moderate oven for an hour and a half. It is —This is an invaluable addition to the breakfast. in place of butter. rants mashed. butter in the morning. plums. or at noon. old. Baked — In addition to baking apples in the ordinary way. Blackberry Jam.THE CHILDREN'S CHAPTER. and the berries well broken up. 209. bread. Ripe Currants. makes an excellent accompaniment for of sugar. and about a gill of water. about . or more. and when tender break them well up and sweeten them with four ounces or more of sugar. and berries. tinued one hour. them over done put fifteen minutes. to prevent burning. loin fire for —Trim nearly broil all the fat from a pound of a clear. according to the Serve them with bread and flavor of the apples. bright mutton chops. 119 A good Breakfast can be made of little fresh milk sweetened with a sugar and eaten with a quart of apples bread a day 208. Stevred Fruit. Broiled Chops. or noon dinner. an excellent agent for regulating It is made by boiling with the boiling to be con- every pound of thoroughly ripe blackberries half a pound of good brown sugar Fruit. being served spread upon the slices. 211. are 212. peaches. the action of the bowels.

season them on a hot spoonful of them with half a tealittle salt. given to the children. Serve them with mashed potatoes. or better still. but not washed latter process all the juices of the bird are saved from a good chicken. and wiped with a down the damp cloth. singed.I20 THE COOKING MANUAL. —A tender It best cut for general use. 213. Serve it with baked potatoes. the joints and breast-bone should be broken with the rolling pin. Broiled Chicken. chicken. and broiled over a brisk. . if any. It —A tender. and quickly roasted in a hot oven by the . laid in a pan on a couple of slices of bread. . 215. at the boiling point. brisk fire. should be chosen in accordance with the directions given in the chapter on marketing. . the eflect is to and maintained . finely broken with a fork. fat makes an excellent dinner split should be plucked. platter. but not for chil- very dren. back. clear fire for about twenty minutes the seasoning of salt should be added after it is taken from the fire. — Eggs are usually spoiled cooking if they are plunged into boiling water. should be used. inside first. using not more than a quarter of sirloin steak is the an ounce. over a clear. . and from this the superfluous fat should be removed if the chicken is very fat the bread under it should not be some gravy will flow . and placed on a hot dish and but very little butter. 214. Beefsteak. in Boiled Eggs. and if they are very dry put a butter over them. . carefully drawn. the chicken being covered with a folded towel to protect the flesh it should then be broiled.

add a . one minute or longer. if they are old.— Potatoes for children's . by pouring off the water. bring at them slowly to a boil. put them over the fire in hot water. After washing them thoroughly. and then once fire. as soon as they are done. in either case. Poor eggs cooked and digestibility to is new-laid eggs boiled rapidly. good way to cook them is to place them over the fire in cold water. Boiled Potatoes. and make them totally unfit for digestion. uncovered. use should be very carefully boiled and if not used and dry. and setting them on the back of the stove.THE CHILDREN'S CHAPTER. they should be well and put into a quick oven washed with a brush or they will bake in from twenty to thirty-five minutes. with smooth skins. pare them entirely. One minute quite long enough to boil them best condition. and if you put them covered dish you will make them watery. way are superior in flavor and two minutes. covering them with a dry cloth. put them on in cold water. in this if they are to be they are to be hard. according to variety and ripeness as soon as you find they yield . set the vessel containing them back fi'om the and if let the eggs stand in the water about soft. size. 217. or take off one ring around each if they are new. 121 harden the albumen while the yolk remains almost A raw. . they stand they grow heavy. for baking should be of equal and cloth. should be kept hot . — Potatoes medium . readily when pressed between the fingers. they are If in a done and should be served at once. 216. if they are wanted in their Baked Potatoes.

or sliced apples. or an inverted cup. and sugar. using a very little cinna- mon hour fuls to flavor it . It should be served with powdered sugar. — Grate slice a small loaf of stale /bread. as they require. boil thirty minutes. pare and ' about a quart of apples. about twenty minutes boil for half : the pudding may be boiled is in a mould or a cloth after the fruit added. — Sprinkle three tablespoonorder of farina into one quart of boiling milk. stirring occasionally then add one pint of any ripe berries. until them from fifteen to you can pierce off all the water. and fill it with layers of bread crumbs. add one gill of milk. tablespoonful of and . in sauce-pan to prevent burning .122 THE COOKING MANUAL. / fire you are ready to use 218. and — . grate in quarter of a nutmeg. and set them on the back of the them. using a set into a kettle of boiling water. them easily with a fork then drain until cover them with a clean dry towel. lightly butter a pudding mould. and prepared flour enough to make a sufficiently stiff paste to roll out about a pound. and beat it with the egg and sugar. apples. dust it well with flour. Apple Cake. salt. Fruit Farina. 219. bake the cake for one and serve it for dessert. let the top layer be of crumbs. cup of sugar to a cream. . Plain Cookies. and then with sugar. cut out with a biscuit cutter. and it put a few bits of butter on in a moderate oven . . Roll an eighth of an inch thick. Beat one egg with one 220. and boil until the fruit is cooked. flavor and sweeten to taste. work two ounces of butter soft. and an hour.

and half a pint of boiling water. and then pulling it in two pieces upon the bottom put a thick layer of strawberries. with a tablespoonful of ground ginger. but a small piece may be given to the children as a treat. and stew them until tender. trying with a broom straw to . Apple Custard. enough to mould with about . stir it into half a pint of molasses. . Strawberry Short-cake. add an- other layer of fruit. stir in smoothly half a pound of prepared flour. Plain Gingerbread. set and core six them in a pari with a very little water. at the end of twenty minutes as soon as the straw passes through minutes — . This is rather rich. it without sticking. with plenty of sugar.THE CHILDREN'S CHAPTER. . be sure let it it from the oven open by first separating the edges all around with a fork. two ounces of butter into a pound of prepared it mix stiff . and bake about twenty in a moderate oven Partly melt one 221. with the crust down . lay 123 on a floured baking pan. trying it with a broom straw. . is done. — Rub flour. at the noon dinner. or any perfectly ripe fruit. half a pint of milk put the dough upon a round tin plate. and serve it with sweet milk or cream. then put them in a 223. ounce of butter. apples. the cake 222. half of the short-cake. plentifully sprinkled with sugar then lay on the fruit the upper it is done. and pour the batter into a buttered baking pan bake it about half an hour in a quick oven. before taking tear it cool a little. gently flattening with the roller bake it it about twenty min- utes in a quick oven. — Pare .

four ounces of sugar. fill the centres with sugar. Serve it either hot or cold. and bake it about half an hour. . five eggs. at the noon dinner. pudding dish without breaking. and pour over them a custard made of a quart of milk. .124 THE COOKING MANUAL. and a verylittle nutmeg set the pudding-dish in a baking-pan half full of water.

certain period of relaxation and recupe- and gruels of arrowroot. failing under the pressure of disease. is the proper person to decide will offer what shall we only a few sugges- At the third point. —There the first first are three aliprevails where mentary conditions over-taxation. and tide the sys- tem over a ration sago. . those give repletion to the sense of hunger.. the culinary skill of the nurse may be displayed. in illness . the system suffers from the reaction consequent upon which when rest is the demand . needs an excess of nutrition. will and physician —the doctor be eaten is . 225. when the body. when the patient paragraphs concerning highly nutritive foods. do very well at this stage. It is here that we would give the tions concerning refreshing drinks. — We have already said that in cer- . beyond the reach of danger. is serious enough to demand the interposition of the gelatinous soups. tapioc?. when foods are ordered which shall yield the greatest possible amount of nutrition. The second condition. COOKERY FOR INVALIDS. reader will The please to note that the quantities in this chapter are calculated for the use of one person. Diet for Invalids. then only palliative foods meet the calls of nature. Gruels. 224.CHAPTER XIII.



is what body requires, a period of comparative inaction, combined with repletion ; in such a condition the

tain physical conditions the lack of nutrition


following aliments will suffice.

Arrowroot Gruel. — Mix

one ounce of







smooth paste

into this pour a gill or

more of boiling

water, stirring

the mixture until


at once.

with a


and use


spoonfuls of

Jelly. Dissolve two teaBermuda arrowroot in just enough cold
to a

water to mix


liquid paste, stir


into a

quarter of a pint of water boiling upon the



two tablespoonfuls of white sugar; continue
until the mixture


becomes clear, then remove from the and stir in one teaspoonful of lemon-juice, put into a mould wet with cold water until it is cold. If the patient's condition will permit, cream and sugar


be eaten with



Arrowroot Wine

above process, make a

Jelly. Following the of one cup of boiling

two teaspoonfuls of arrowroot, two teaspoonfuls
jelly is

of white sugar, one tablespoonful of brandy or three

tablespoonfuls of wine.

more stimulating
especial cases

than the gruel, and
but, unless

may meet some

used with brandy, for impaired digestive

powers, we do not believe
229. Calf's

be of permanent value.

Foot Jelly.


clean a

calf s foot



into an earthen jar, with half the

rind of a fresh lemon, two gills of sweet milk, and one

pint of cold water


close the jar tightly, put


into a



moderate oven, and slowly bake it for three hours then strain and cool it, and remove all fat, before using it is bland and harmless. Soak one ounce of sago, 230. Sago Gruel. after washing it well in a pint of tepid water for two



then simmer


in the

same water

for fifteen

minutes, stirring


then sweeten and
the sago as in pre-

to taste,

and use

at once.


Sago Milk.

— Prepare

vious receipt, but boil

milk instead of water; and
it is



has cooked for two hours

ready for use.


Tapioca Jelly.

— Wash one ounce of

oca, soak

over night in cold water, and then simis



with a bit of lemon peel until

cool before




to taste,


let it


Rice Candle.

— Mix

an ounce of ground
stir it into

smoothly with a


cold water, and

a pint of boiling water


for fifteen minutes,


then sweeten


to taste



with nutmeg.



or cold.

Isinglass Milk.

—Soak quarter of an ounce

of clear shreds of isinglass in a pint of cold milk for

two hours ; then reduce it by boiling to half a and sweeten to taste. Cool it before using,

Refreshing Drinks.

— In

feverish condi-

tions cooling drinks, that

beverages which are in

themselves refrigerant, such as lemonade, and those

which are made from aromatic herbs, are grateful and
helpful to the patient, but pure, distilled or filtered



the best for invalids.


drinks lower the



temperature of the body by evaporation
cold drinks


check perspiration, and endanger congestion of some vital part ; but water of a moderate Even in dangerous fevers temperature is innocuous. the burning thirst of the sufferer can safely be assuaged by the frequent administration of small

bits of

In cases of incomplete nutrition, cocoa, choco-

and other preparations of the


of the cocoa-

palm, are invaluable adjuncts

the active principle of
nutritive element




and the chief

is oil.


very small quantity of cocoa will sustain

a long time.

Filtered Water.

— Put

a quart of clear
to a boil

water over the


just bring





three or four times through flannel

then cool

in a

covered jar or pitcher, and give
as the


the patient in small quantities

condition re-


Jelly Water.

— Mix one large teaspoonful

of wild-cherry or blackberry jelly in a glass of cool



drink moderately, and at intervals.


Flaxseed Lemonade.

— Pour

one quart

of boiling water over four
to taste,

tablespoonfuls of whole

and steep three hours covered. Then sv/eeten and add the juice of two lemons, using a litmore water if the liquid seems too thick to be palThis beverage


very soothing to the irritated


cases of severe cold.

Barley Water. — Wash


ounces of

pearl barley in cold water until

does not cloud the





for five

minutes in half a pint of water

— Beat it an ^gg frothy. 242. off. and use. Egg Tea. until it is This is a highly nutritive drink stir into it fat. Egg Broth. and boil down to one quart. and eat it hot. with thin slices of dry toast it may be given to assist the patient in gaining strength. strain. — Beat the let yolk of an &gg in a cup it of tea. Very strong Beef Tea. Nourishing Drinks. and makes an excellent soothing and refreshing draught in fevers and gastric inflammations. tains every nutritious element of the beef. and place 6* moderate . while and the tea is a powerful respiratory promotes perspiration.f drain that water.to two quarts of clean Cool. the yolk is more readily digested than the white. \ and has a better flavor excitant. one pint of boiling for five boil one ounce of chocolate . it to the invalid night and morning. and aids the assimilation of more nourishing foods. Pearl barley largely contains starch and mucilage. free from season with a saltspoonful of . put in a into covered jar without water. a pint of boiling hot meat broth. 129 put the barley it ir. for convalescents. Iceland Moss Chocolate. 240. it 243. — Dissolve in one ounce of Iceland moss milk . liquid nourishment is —These are useful when better suited to the invalid's condition than solid food. minutes in \ one pint of boiling water thoroughly mix the two and give 241. and the sick person drink warm .) — (This — Cut it it tea con- two a pounds of lean beef into small dice. salt. COOKERY FOR INVALIDS.

Use warm. exercised —We have called at- tention to the fact that the nurse's most important office is when the invalid begins to regain health . the liquid. can here assist the restoration of the vital powers she holds in her own hands a . and lacking which the is of the most enlightened physician the often set at naught. and place them over the will fire to boil from fifteen to thirty off" minutes as time it permit . and serve 245. and then pour both beef and liquid into a sauce-pan. woman who . then add half a pint of milk. or flesh-forming in readily is absorbs milk or water the process of cooking. 244. it oven dilute and to the desired strength with boiling water. into half. or stirring occasionally to — prevent burning. — (^ mediate use. Farina is a preparation of the inner portion of the finest wheat. boil up once. and sweeten to taste. and boil it down one using a farina kettle.I30 THE COOKING MANUAL. tapstarch. and cover with cold water let it stand for fifteen or twenty minutes. . freed from bran. of nitrogenous. Beef Tea. season slightly. . it Farina Gruel. Nutritious Foods. for four hours. the task of rebuilding exhausted vitality de- mands a thoughtful care that only a tender hearted skill woman Happy can bestow. and corn 246. quickly afi'ected by the action of the gastric juices and ioca. then strain off the gravy. then strain at once. is far superior as a food to sago^ arrowroot. Stir one ounce of farina one pint of boiling water.) it — Chop quick preparation for imfine. and floury dust it contains an excess material. one pound of lean beef it put into a bowl.

skimming off all fat. force which wealth cannot buy. it into a Crackers and Marmalade. spread them with a sweet butter. 247. using flesh. . the crust from a roll. cut it in joints. heat them slowly in a steam-tight kettle. in the hope that countless sick beds will be comforted thereby. and skin. a chicken. —Toast little three soda crackers. put a cloth between the lid and any kettle. removand break up the meat and bones by pounding cover them with cold water. Cool to form a jelly. season to 'taste. jelly . — Skin ing all fat. If you have no steam-tight kettle. and put between them layers of orange marmalade. and simmer them to a pulp . over the simmer mould it jellies . 248. bones. This makes a delicate and inviting lunch for convalescents. put plenty upon the top and set them in the oven for two or three minutes before serving. sweeten . and chop them into small pieces. to simmer until the liquid is reduced one half. — Dress a chicken or fowl. and until it. and toast set it put the slices in fire to one quart of water. \ the purpose will be served.COOKERY FOR INVALIDS. 13 To such ministering angels we dedicate this portion of our little work. then strain it through a cloth. and 249. Bread Jelly. dip them for one minute in boil- ing water. put them in a chopping bowl. and return to the fire without the cover. — Remove it . Chicken Broth. or any other preserve or cracker. slice the crumb. Chicken Jelly. 250. then strain through a sieve or cloth. and flavor it with lemon juice put and cool it upon the ice before using.

252. heat striking for it it on one side will simmer slowly. or warm time. then dip it very lighdy in melted butter.) Broiled Oysters. after laying it . then roll it again in cracker dust. Dry some large oys253. the simmer it in this way it two hours. where it . cut and press lit- to extract all the juice season this with a very tle salt. every pound of the chicken thus prepared put one To if pint of cold water and one it level teaspoonful of salt pepper to lie is desired should be either enough cay- enne on the point of a small pen-knife blade. and pour it it over a slice of delicately browned a slice of salmon toast j serve at once. and eat with graham crackers at meal . in cracker dust. these ingredients over the fire Put all in a porcelain lined sauce-pan. —Quickly broil a juicy steak. set cooling re- to cool it if any fat rises to the surface in move cupful entirely. Beefsteak Juice. it and on a hot platter. to broil on a greased slowly. wipe with a dry cloth. remove the pan to the side of the fire. or a half saltspoonful of ground white pepper. say half a teais when a nourishment required . and put gridiron. — . and season with a dust of white pepper and a pinch of salt. and plain boiled potatoes. — Choose roll it first nearly an inch thick. through a napkin. bring them slowly to a boil. remove the scales. Eat little it it either cold. a pint.251. taking care that it does not it over a clear fire burn before the flakes separate fresh watercresses serve it with some . Salmon Steak.132 THE COOKIXG MANUAL. and then strain . (Any red-blooded fish may be used in the same way.

roll them in cracker dust. dust over . over a clear fire They will be done as soon dust.COOKERY FOR ters in IiVVALlDS. as they are light brown. dip them in melted butter as for salmon steaks. 133 on a napkin . or cayenne. . and broil them on a buttered wire gridiron. again cracker them a very little salt and white pepper. They make a very delicate and digestible meal.

CHAPTER BREAD. excessive in which others. wheat. or if . for the quality of the flour varies as much as that of the grain from varieties. preparation of wheat and other grains. is to expand and rupture the cells of the grain so as to expose the greatest possible . and form a tough. and will retain all the lines and marks of the skin . It is linary operations. The XIV. difficult. it is made j and some gluten. one of the most important of all cuand to many persons one of the most set exact rules as to the impossible to quantity of flour or liquid to be used. compact mass when pressed in the hand. elastic nitrates*' dough. in the is form of bread. will absorb nearly one-third more liquid than and produce correspondingly more bread. mixed with water portion to its it will take up a great deal in prowill bulk. Gluten in flour corresponds with the or flesh-formers in flesh. that is water with the flour and subsequently exposing the intense heat. and abounds in hard winter The flour containing much of it is never exof mixing tremely white. For this reason in buying flour we must choose that which contains the most gluten this kind will remain in a firm. The dough to object of making bread.

surface to the action of the digestive fluids


this is

acconiphshed in several ways


by the formation of


through the medium of acetous fermentation, as

yeast bread

carbonic acid gas, as

by the mechanical introduction of in aerated bread ; by the mixture

with the flour of a gas-generating compound, which

needs only the contact of moisture to put

in active

and by the beating into the dough of atmospheric air. No organic change in the elements of the flour is necessary, like that produced by the partial decomposition of some of its properties, in
bread raised with yeast
pose of raising

so long as proper surface


obtained for the action of the gastric juices, the puris


Bread raised withthe following

out fermentation can


made from

and there


no question of


Aerated Homemade


— Mix

and water together
it; for

to the consistency of a thick

batter; then beat


bubbles of


oughly permeate
in loaves



patty pans, and bake in a good brisk oven




flour is thoroughly


in with the

liands, until the


is full

of air-bubbles, and then


at once, without to

being allowed to stand.

be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89^ Fahr. until

When bread


sufficiently light,


the baking should be accomplished at a heat of over





too bitter from the excess of

hops, mix plenty of water with


let it

stand for

some hours

then throw the water


and use the


yeast has soured


may be


by adding to it a little carbonate of soda or ammonia. When dough has soured, the acidity can be corrected by the use of a little carbonate of soda or ammonia. If the sponge of " raised bread " be allowed to overwork itself it will sour from excessive fermentation, and if the temperature be permitted to fall, and the dough to cool, it will be heavy. Thorough kneading renders yeast-bread white and line, but is unnecessary in bread


with baking-powder.

Great care

should be taken

in the

preparation of yeast for leav-

ened bread, as the chemical decomposition inseparable from its use is largely increased by any impurity Experience and judgment or undue fermentation.
uniform production of good and those are gained only by repeated trials. We subjoin one of the best receipts which we have been able to procure, for making yeast.

necessary to the



Home-brewed Yeast. — Boil

two ounces

of the best hops in four quarts of water for half an
hour, strain off the liquor and let

and then add half a pound of brown sugar and two heaping tablespoonfuis of salt use a little of this liquor to beat up one pound of the best flour, and gradually mix in all of it with the flour; let it stand

four days to ferment in a


place near the


day boil and mash three pounds of potatoes, and stir them into it. On the fourth day strain and bottle it ; it will keep








— Put





of flour into a deep pan, and make a hollow in the centre ; into this put one quart of lukewarm water,

one tablespoonful of salt, one teaspoonful of sugar, and half a gill of yeast have ready three pints more of warm water, and use as much of it as is necessary to make a rather soft dough, mixing and kneading it When it is smooth and shining well with both hands.

strew a



in a


lay a large towel over





place by the

fire for


or five hours to rise

then knead

again for fifteen

minutes, cover


with the towel, and set



then divide


it to rise once two or four loaves, and bake

This quantity of material will pounds of bread, and will require one hour's baking to two pounds of dough. In cold weather, the dough should be mixed in a warm room, and not allowed to cool while rising ; if it does not rise well, set the pan containing it over a large vessel of boiling water it is best to mix the bread at night, and let it rise till morning, in a warm and even temperature. Take one quart of milk, heat 257. Milk Bread. one-third of it, and scald with it half a pint of flour ; if the milk is skimmed, use a small piece of butter; when the batter is cool, add the rest of the milk, one cup of hop yeast, half a tablespoonful of salt, and flour enough to make it quite stiff; knead the dough until it over night. This it is fine and smooth, and raise quantity makes three small loaves. Simmer one pound of rice in 258. Rice Bread. three quarts of water until the rice is soft, and the

a quick oven.




water evaporated or absorbed




cool until

it is

and make up the bread in the usual way. . and bake 259. will and thus the ness of the loaf be impaired. is —Take it is ^ : from the oven an ^ ordinary loaf of bread when with the fingers. mix it into it two teaspoonfuls of j salt. using a enough cold water to enable saving of at least twenty per cent 260. excellent to eat with cheese or wine. only luke-warm flour. pass them through a coarse wooden spoon and adding you to pass them through readily . it it made with baking powder the : fol- lowing rules should be closely observed If any short- should be rubbed into the flour before is wet . A sieve into the flour. cold water or sweet milk should always be it. is Where bread ening be used. Pulled Bread. use the proper quantity of yeast. salt.138 THE COOKING MANUAL. —Take good. Potato Bread. make up into loaves with. used to wet and the dough should be kneaded imit mediately. while it about half baked and it yet hot pull apart in eggtins. sized pieces of irregular shape throw them upon to a rich and bake them This bread is in a slow oven brown color. it should then be a well-heated oven and baked quickly —otherlight- wise the carbonic acid gas will escape before the ex- panded cells are fixed in the bread. is thus gained. let it rise once before the thoroughly. fire. in the proportion of one-third of the quantity of flour you propose to use. it is of yeast it knead until nearly four pounds of and four tablespoonfuls smooth and shining. and only long enough to thoroughly mix and form placed in it into the desired shape . . the little it flour reserved from the four pounds. and water. mealy boiled potatoes.

six ounces each of bi-carbonate of soda. As a very large margin of profit is 139 indulged in by a the manufacturers of baking powders. — Sift together two or three times one pound of of fine sugar flour. and about five immediately into a it hot oven after minutes cover with paper so that the crust rising . may not form so quickly as to prevent bake about three-quarters of an hour. one pound of teaspoonfuls of baking pow- der. home at a consider- Baking Povrder. flour. and . . and one teaspoonful mix with enough cold sweet milk to make the dough of the consistency of biscuit or. fine tea- spoonful of pulverized or fine sugar tion of the into a small por- above rub two ounces of and . Keep The easy 262. warmed. the milk or water . and may be eaten 'by some persons whose digestion is imperfect. put it into a baking-pan buttered set it and slightly . half a teaspoonful of salt. with greater bread is safety than yeast-fermented bread. Breakfast Rolls. three teaspoonfuls of baking salt. following receipts will be found useful and liOaf Bread.<^. and one heaping lard. if you have no milk. we subjoin good formula for making the article at able saving. .BREAD. This sweet and wholesome. use cold water. three — Mix . and starch. — Mix thoroughly by times the follow- powdering and sifting together several ing ingredients four ounces of tartaric acid. one saltspoonful of . well by sifting. 261. the mixture in an air-tight can. 263. Work the dough only long enough to incorporate the flour well with powder.

and pull them slightly lengthwise then fold them together. lay them upon a buttered tin so that they will not touch. — Mix as above. buttered and .14^ THE COOKING MANUAL. one inch wide. . but leave place three strips the centre of the original thickness side by side. —Mix . and bake them in a hot oven. Put them upon a tin. braid them together. and quickly wet it up with enough cold milk to enable you to roll it out about half an inch thick cut out the dough with a tin shape or with a sharp knife. smooth . thick roll each one out thin at the ends. brush them over with an &gg beaten up with one tablespoonful of milk. substituting . and pinch the ends . and bake them in a hot oven. cream for the milk in moistening the dough cut them out with an oval cutter. lightly wet the top with water. Cream Breakfast Rolls. 266. Tea Biscuit. Mix as above. 265. —Mix as above. wash them over with cold milk. mix with the rest of the flour. warmed. as for breakfast cut in strips three inches long and half an inch . Finger Biscuit. cut out with a sharp knife in strips three inches long. leaving a slight projection of the" under side. and cutting out with a round biscuit-cutter . two inches long and one and a half inches wide brush the tops with cream. . when they are baked. 267. put them on a buttered tin. and one-quarter of an inch thick . Breakfast Twist. using the same proportions. and bake them in a hot oven. brush the tops with cream. rolls. 264. and return them to the oven for a moment — to dry. and double them half over. in the form of diamonds.

first upon one side and then upon the other. know how to premade with the aim of evaporating from the bread the superfluous water. and consequently will be digested with ease. It 269. it will now absorb the butter thoroughly. the table the instant it is Dry toast should be sent to made. besides. and steamed for half be completely freshened. Hot 268. 141 to hold them . —But few persons should be all its pare toast properly. How to freshen an hour will stale Bread. about Buttered toast should five be set into the oven it for minutes to render • crisp. and bake them in a hot oven. brush them over with milk. A little fine sugar dusted over the tops glazes them and improves their flavor. lay them upon a buttered tin. . . rolls and biscuits should be served well cov- ered with a napkin. Toast. for one minute. and both substances will be in condition to be freely subjected to the action of gastric juice. when the twists are all made out. and is not liable to produce acetous fermentation in the stomach . at this stage it has become pure wheat farina. —A loaf of stale bread placed in a close tin vessel. and transforming digestible food : tough and moist substance into should be ex- for this reason the slices posed gradually to heat of a gentle fire. and after that they may be toasted golden-brown .BREAD.

larded 44 40 33 94 126 51 24 99 94 103 39 120 131 Caramel Carrot Stew Cauliflower. . fried. d la bontie 130 130 122 34 31 31 31 31 31 35 34 104 19 eau . to choose 16 Beefsteak for children 120 juice 132 " to broil 43 Beef. with Yorkshire Pud- Clams. with Tomato Bread " Aerated. 107 Barley Water 128 Batter for Fry ing 47 Bay-leaves 20 Beans... Roast Children's Chapter. 138 138 136 139. 36 128 134 15 loi 15 . 140 93 Farina. Homemade " and Butter. to choose Crackers and Marmalade Croutons Currants.118 51 13 130 . to choose Foods.. 75 " Salmi of 57 " to choose . ... Epicurean " Maitre d' Hotel Cabbage... baked Biscuit Blackberry Jam. Roast. to choose Cock-a-leeky Cod. au gratifi " boiled for children " Broth " poached " stuffed " Tea Entrees . baked Birds. to choose 69 43 93 140 119 32 18 116 125 15 Boiled Dishes " 15 Drinks. .. m 31 19 Conde Crusts Consomme Cookies Crabs.. Brussels Sprouts 20 Sauce 50 134 135 39 136 . St. broiled " Broth for children." Pulled " Rice Breakfast Rolls and Twist. boiled with Oyster Sauce. Club House " Chowder " Pudding " to choose. " " " Fricassee fried Spanish style Jelly 55 55 131 " " au court bouillon " au bleu " Cakes. baked Cheese Pudding " Straws Chicken. ripe 30 25 122 19 131 43 119 15 Diet for Brain Workers " forchildren " " for Invalids for Rapid Workers for Steady Workers " ding Portuguese Beets.. . English " Homemade " how to freshen stale. A la mode beef Custard 8i Anchovies Apple Cake " Arrowroot Jelly Asparagus with melted butter Bacon Roly-poly Baking Powder 37 122 123 126 Chicken minced with Macaroni. 141 59 120 129 25 59 129 51 139 136 .. . " Warmed up Flaxseed Lemonade Flour...INDEX. . broiled The Chowder. Roast.. Carbonaceous " Farinaceous " Flesh-forming " for Children " Heat " Nitrogenous " Nutritious a d I'eau de sel la Hollandaise . 17 Eggs. nourishing 129 " refreshing 127 Duck. . Chops. Stuffed CalPs Foot Jelly " Liver. " Loaf " Milk " Potato . James 56 75 116 119 34 92 113 139 Barley Broth with Vegetables. fried 98 Beef.. " Gruel " with Fruit Fillet of Sole Fish.. " Bubble and Squeak Butter. 78 Bouquet of Sweet Herbs Brains. with Watercr esses. Blackfish.

roast " to choose 64 100 77 18 127 in 128 131 Jelly Jelly. boiled with Madeira Sauce Hare. civet of " Jugged " to choose Haslet Ragout Herbs. 76 Gravy for Roast Meat 70 Green Peas 92 Gruels Ham and Beans Ham. English " Roast. glazed " Saratoga Omelettes. baked " Pudding Mussels. 66 " Timbale of 66 Mackerel. 112 to choose 17 Gingerbread 123 Glaze 69 Golden Buck 38 Goose. broiled " stewed Kolcannon Kromeskys with Spanish Sauce. broiled . 64 " with Cheese 56 " with Tomato Sauce. to choose " . with Apple Sauce " to choose Poultry.. Lamb. to choose 104 105 105 Pork Chops with Curry " " neck of .. with Onion Sauce. Herrings. broiled " to choose Pigs' Feet. Gammon Dumpling Geese. pickled Iceland Moss Chocolate Isinglass Milk Italian Cheese 125 98 80 57 58 18 in 19 37 I29 45 108 16 105 103 95 98 60 63 60 62 61 62 61 62 62 63 61 132 37 19 13 Parmesan Cheese Parsnips. 99 49 19 Macaroni 63 " Milanaise style 65 " with Bechamel Sauce. 82 " Grilled 56 " to choose 17 Fruit for Children 117 " to choose 19 143 Mutton Stew " three dishes from neck " to choose Norfolk Dumplings Oatmeal Porridge Onions.. to choose Mutton haricot Leg of Ragout 89 3g 9g 95 19 45 79 114 " Bermuda 97 " boiled 95 " boiled for children ... 121 " boiled in jackets 97 " Duchesse 75 " Lyonnaise 96 " Parisian 42 " 106 Pudding " new 97 " Saratoga 97 " snow 97 " stuffed 96 Pot-au-feu 114 Quail. how to make " Oriental style " Plain " Spanish style " with Cheese " with Ham " with Herbs " with Mushrooms " with Oysters " with Preserves " with Tongue broiled Oysters. Larding Lentils " boiled 49 44 99 47 45 51 loi Peas and Bacon Pease Pudding Pheasants. boiled with Oyster Sauce. pickled 106 Pie. Water Bread Kidneys. Roast. to choose Pigeons. epigramme of. " scalloped " to choose Ox-heart. baked of. . Forcemeat for Poultry 74 Fowls. Potatoes.INDEX. to choose 18 Red Cabbage 94 . baked Marinade Marketing for beef 81 15 Mayonnaise Mock Crab Mushrooms. sweet.. stewed Partridge.. 114 102 18 " Pig's fried 57 17 54 109 Tongue and Brains Cutlets. broiled no 104 53 53 109 54 72 16 16 121 Polenta " fried " stewed Lettuce stuffed Liver Rolls Lobsters.

" 28 Sorrel " Spinach 27 " 26 Vermicelli Spaghetti 64 Spinach. broiled stufl'ed " " 53 71 76 123 9a 127 112 141 Piquante Ravigote Remolade Romaine Salmon Steak Salt Tripe and Onions Tripe. with Eggs 72 76 82 46 53 76 46 59» 66 67 52 Water. fillet of 34 Soup. to choose Onion Oyster Piquante " " " " " * " Robert Romaine Spanish Tomato Vanilla Cream White. Herrings with Potatoes 103 37 54 127 68 69 69 69 43 127 127 85 85 85 86 85 86 84 86 85 86 84 86 85 88 87 88 87 88 88 88 88 87 88 87 89 132 105 37 36 73 65 77 74 79 36 Red Relishes Rice. cold. hot 80 72 to choose Turnips. Anchovy Cream Egg English Stuffing for meat Green Remolade. with Cranberry 90 9^ 113 no 73 73 95 51 7: 5. thicken. \ Venison... " filtered Welsh Rarebit Wild Duck. Asparagus " " Cauliflower " " Dandelion Green Pea Mint Nasturtium Oil " " " " " " Salad Orange Shad-roe Spinach Spring Tomato Watercress Sauce. roasted Turkey. to choose Yeast " Homebrewed how to restore bitter 16 91 19 91 18 128 38 77 18 18 18 137 136 " how to restore sour Yorkshire Pudding 136 70 '= . Rump Steak Sago Gruel " Milk Salad. Sauce. . Blanquette of " Roast Loin of " Stuffed " to choose Vegetables " to choose " to boil _ ' . baked Veal. Hot Mayonnaise Oil Veal Sage and Onion Strawberry Shortcake String Beans Tapioca Jelly Toad-in-the-hole Toast Tomatoes. clear 25 " to clarify 23 " to flavor. and color 24 " Lentil 29 " 26 Macaroni " Pea 29 " 102 Potato " 26 Rice and Tomato.. Caudle Roasts " " " to froth to glaze to test . Roast. Apple Sauce Turkey. " " " " " " " " " •' Bechamel Bread Caper Cranberry Dutch Madeira Mint... . Roast . fried 33 Sole. 48 Side Dishes 41 Smelts.. broiled 33 Sheeps' Kidneys. Cod with Parsnips " Sardines " Sandwiches Sauce. . to choose Wild Goose. to choose Woodcock. White. without Eggs 56 Scollops.144 INDEX. boiled 49 '. boiled ".. Mint. to choose 19 Scotch Broth with Meat 27 26 without Meat Scotch Crowdie 102 Shad. broiled 49 " Tongues with Spinach.

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