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ALBERT

LIBRARY R. Cornell University

MANN

Gift of

Thomas Bass

From Home Bakings, by Edna Evans


San Francisco, 1912.

3 1924 087 275 883

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http://www.archive.org/details/cu31924087275883

MARION HARLAND'S

COOK BOOK
OF TRIED AND TESTED RECIPES
CONTAINING THE
FOLLOWING RECU>ES

Bread Sponge and Breakfast Breads


Other Breakfast Bieads, Eggi, Broiled and Fried Meats,
Boiled MeaU,

What

to

do with Left Oven,


Vegetables,
Desserts,

Other

Dinner
Making,
Dishes
'

Dishes,

Meals,
Jellies,

Cake
Fancy
Parties.

Soups,
(or

Creams and
Teas,
Coffee,

other

Luncheons,

or

Supper
.\

How

to

Make Tea and

Etc

BY

MARION HARLAND
Author of "Common Sense in ihe Household." "The Dinner Year Book." "The Cottage Kitchen," &c.

INTERNATIONAL PUBLISHING COMPANY NEW YORK CITY

Weights and Meaeares,,


eAXCVT<A.TSD SIXTEEN

OUNCES XO THE

FOUMID.

one poundof sixteen ounces is one qnart one pound two ounces is one quart Butter, when soft, .. one pound one ounce. ... is one quart Loaf Sugar, broken up, one pound Is one quart White Sugar, powd'r'd, one pound one ounce ... is one quart one pound two ounces Best Brown Sugar, . is one quart ten eggs weigh one pound ISggs
WTieat Flour Indian Meal,
.

LIgUID MEASURE.
Pour large tablespoonsful
Bight large tablespoonsful
. . .

.are
are

half a gill

....

one

gill

Two gills

are

half a pint half a pint

A common-sized tumbler A common-sized wine-glass


Two pints

holds holds about


are

.... half a gill


one quart one gallon
fill

Four quarts are About twenty-five drops of any thin liquid


sized teaspoon.

will

common-

Four tablespoonsful generally fill a common-sized wine-glass. Pour wineglasses will fill a half-pint tumbler, or a large cofieecup.

A quart black bottle holds in reality about


sometimes not so much. Atablespoonful of salt is about one ounce.

a pint and a half;

DRY MEASURE.
Balf* gallon
is
is

One gallon

Two gallons
Pour gallons
Bight gallons

are

are
are

aqnarter of apeck half a peck one peck half a bushel one bushel

CONTENTS.
1.

Home-made Yeast and the

first

Loaf

2.

Bread Sponge and Breakfast Breads


Breakfast Breads

16

3.
4.
5.

28
.

Other Breakfast Breads


Eggs
Broiled Meats
Fried Meats
.

37 42

6.
7.

54

60
69
81

8.

What
Meats

to do with left-overs

9.
10.
11.

Other Dinner Dishes

94

Vegetables.
Desserts

12.

....
and other fancy Dishes

107

it8
131

13.
14.

Cake-making
Jellies, Creams,

FOR Tea and Luncheon, or SupperParties


143

What

Shall

We

Eat?

mon

articles of food,

Here are some of the comshowing the amount of nutriment

contained, and the time required for digestion


Timelof Digestion,

Amount of Nutriment

Apples, raw

1 h. 50 m.

10 per cent.
37 per cent. 26 per cent.

Beans, boiled
Beef, roasted

2 h. 30 m. 3 h. 30 m.
3 h. 30 m.

Bread, baked
Butter

Cabbage, boiled Cheese Cucumbers, raw Eggs, hard boiled


Fish, boiled Milk, fresh

3h. 30 m. 4h. 30 m. 5 h. 15 m.
5 h. 30

60 per cent. 96 per cent. 7 per cent. 70 per cent. 2 per cent. 25 per cent.
20 per cent.
7 per cent.

m.

2 h. 00 m. 2 h. 15 m.

Mutton, roasted
Pork, roasted
Poultry, roasted

3 h. 15 m. 5 h. 15 m. 2 h. 45 m.
2 h. 30 m. 1 h. 00 m. 3 h. 30 m.
2 h. 30 m.

Potatoes, boiled
Rice, boiled

Sugar
Turnips, boiled
Veal, roasted

4 h. 00 m.
1 h.

Venison, boiled

30 m.

30 per cent. 24 per cent. 27 per cent. 13 per cent. 38 per cent. 96 per cent. 4 per cent. 25 per cent. 22 per cent.

According to the above


little

table,

cucumbers are of very


if

value.

Some

vegetables and fruits should, how-

ever, enter into family consumption, even for sanitary reasons.

purchased
parsnips,

Among

those which contain the

most saccharine matter, sweet potatoes, beets, and carrots are the most nourishing.

MARION HARLAND'S COOK BOOK


1

HOME-MADE YEAST ASH THE HEST LOAF.

THE^
the

question

is

often

asked,

"What
of

is

most

important branch
the

culinary
in

knowledge?

What

chief requisite

sup

plying the table well and healthfully

^
?

The
as
to

experienced
the reply.
doubt,

housewife

cannot

hesitate

Beyond
bread.

the

ability
rise

to

make

g-ood

No
is

one need

hungry from a table

on which
or

plenty of light, sweet bread, white

brown,

and
of

good

butter.

For

the

latter

item

many

us are dependent upon market


It
is

and grocery.

hardly just
imperfections

to
in

hold
this

the
re-

cook responsible for

gard

when she has bought


7

the

best

articles

MAKION HARLANB's COOK BOOK.


supply.

these
see

She

is

culpable
furnishes
of

if

she

tails

to

that

her

board

three

times
I

day

bountiful

allowance
in

what
will

hope
call

none of

my

friends

council
eater

ever

"healthy bread."

The

may be made

or

kept healthy by the consumption of nutritious,

wholesome, healthful
the

or

healthsome

food;

but

most
as

careful

philologists

do not speak of
diseases
as

edibles
afflict

subject

to

such

may

living creatures.
it

While

is

always wise to use none except


it is

the best flour in bread-making,


skilful

true that
will

management of an
produce better
loaves

inferior

brand

often

and biscuits than


flour.
I

careless
this

treatment of fine family

say

that none

may be

discouraged.

So

far as

my
can

observation and experience extend,

nothing

remedy

the

disadvantage

of

indifferent

yeast.

Let

me

earnestly

advise,

therefore,

as

the

foundation of
ture
erf

successful

baking,

the

manufac*

HOME-MADE YEAST.
HOME-MADE YEAST.
Four large mealy
potatoes, peeled.

Two
One

quarts of cold water.


teacupful
of
loose,

dry hops,

or,

half

a cake of the pressed hops put up by


the Shakers and
sold
of of

by druggists.
sugar.

Two

tablespoonfuls

white
flour.

Four tablespoonfuls
Half a cupful
lively

yeast, or a yeast-cake

dissolved in a

little

warm
the

water.

Put water, potatoes, and


in

hops

tied
fire

up
a

a bit of coarse

muslin,
Boil
is

over the
until

in

clean

pot

or

kettle.

the

potatoes

break apart when a fork

stuck into
or

them.

Unless

they are
half

very

old

very
the

new, this
boiling

should be
gins.

an hour
the

after

be-

Take

out

potatoes,

leaving

water
boil

and hops on
slowly.

the range

where

they will

Mash the
large

potatoes smooth in a wooden


bowl,

tray

or

crockery
in

with

wooden
these

spoon,

and

work

the

sugar,

When

10

MARION HARLANDS COOK BOOK.


wet the paste with three
the boiling hop-tea, then
of
flour.

are well-mixed

table-

spoonfuls

of

stir

in

a tablespoonful
beating

Do
get

this

four times,
of
little

and
the

stirring
is

to
in,

rid

lumps.
at

When
time,

flour

all

add,

the

rest

of

the

hop-tea,

squeezing

the

bag hard to get every drop.


hops
away, and wash
it

Throw
cloth

the boiled

the

or

bag

well

before putting
Strain

aside for the next yeast-making.

the
into

thick,

grayish

liquid
let
it

through
get
stir

colander

bowl
cold

and
before

almost
in

but
half
it.

not

quite

you
that
is

the

cupful of

made
of

yeast

to

"raise"

Set
sieve
it,

aside out

the dust
bit

and wind, put


netting

or

throw
leave

a
it

of

mosquito
It
is

over

and

to

work.

a good
or
dish

plan to set the bowl in


to catch

a large pan
sides.
hiss,

what may run over the


ceases
to

When
and
the

the

yeast

sing
rise

or

bubbles
surface,

no
the

longer

and
is

break
complete.
in

on

the

fermentation
in

Four

or

jfive

hours

July,

seven

January,

THE FIRST LOAF.


usually

H
the
yeast

bring

this

to

pass.

Pour

into glass
jars
fitted

fruit -jars

with close covers, or stoneor

with

corks,

common
twine.

bottles, in

tying the corks


cool,

down with
and
do

Keep

a
to

dark
off

place,

not

open
for

except
a

draw
In

the

quantity
it

needed
will

baking.
for

the

refrigerator

keep

good

month.

Shake

up

the

bottle

before

pouring

out what you

want into a cup.

The
is

creamy,
another

foamy
thing

product

thus

obtained
bitter

quite

from

the

dark,

stuff

pedled from
or

one kitchen door to another


baker's
yeast,
unfit

as

brewer's

for

use

unless

strained,

and

then too

frequently " un-

profitable"

because "stale" and "flat."

TEE PIEST LOAF.

One

quart and
half pint

a cupful

of sifted flour (a

cup)
salt

One even

teaspoonful dry

Two

full

cups

of

blood-warm water.

Five tablespoonfuls of yeast (good ones).

12
Sift

MARION HARLANd's COOK BOOK.


the
flour

and

salt

together

into

a
in

wooden or stoneware bowl.


the

Make a
the
yeast,

hole

middle

and

pour

in

then

cupful
to

of the

water.

With clean hands begin


flour

work down the


it

into

the

liquid,

and

as

stiffens
is

add the
all

rest of

the water.

When
with

the dough

wet dust
off

your fingers

dry

flour,

and rub
sides

the paste into the bowl.


this,

Scrape
again,

the

of
all

dust

your
into

fingers

and make

the

dough
or

a lump

or
well
sift

ball.

Dredge your
flour,

pastry

bread-board

with
flour

put

the
it.

dough

upon

it

and

lightly

over

Ask your mother


or not so
it

or
is

some experienced person whether


of the

right consistency.

There

is

much

difference in various

brands of flour

that only
is

practice
just

can

teach

one

when the dough


stiff.

right.

Do

not get it too

Add
to

flour

very cautiously even


fingers.

should

it

stick

your

Knead the bread


fast

for fifteen

minutes

not

so

as

to

tire

yourself

out of breath,
it

but

steadily

and hard, wwkiag

away from

THE FIRST LOAF.


you
all

13
ball

the time,

turning

the

over

and

around so as to reach every part of the mass.


It

should

leave

the

board

without

stickiness
firm,
fist,

at

the end of this time, be smooth,

xad

elastic.
if

Strike

it

hard with

tight
at

and
yu

the

dent

thus
it

made

fills

up

once,

have kneaded

sufficiently.
flour,

Sprinkle your bread-bowl with

put the
over

dough
the
set,

in

the

bottom,

sift

flour

lightly

top, in

cover with
cold

clean
in

thick

cloth

and

weather,

a
of

moderately
the

warm
but

place,

in

summer,
fire

out

draught,
It

away from the


light

and

sun.

should
in

be
six

in

four
If

hours in

warm
to

weather,
it

in

winter.
set

you wish

have

for break-

fast,
it

at

bedtime, and get up early to work

over for the second rising.

This must not be done


swollen
..lie

until

the dough has

immensely,

and cracked over the top


Flour
the

" crazed "

china.

board

and

knead aj before, now for ten minutes.

Grease
with

two

"brick"

or

round

bread-pans

well

14

MARION HARLAND'S COOK BOOK.

sweet lard or butter,

make out the dough


loaves,
iit

in

two

oblong
in

or.,

round

and

pat

these.

down
the
clean

the

pans to
a

the
fork,

corners.

Prick

tops

with

sharp
let

cover
for

with

cloth,

and

them stand
into

an

hour

before putting

them

the oven.

The oven must be

steady, but

not too hot.

You
it

should be able to hold your bare arm in

while

you
rise

count twenty
very
fast

regularly.
at
it

Should
stout

the

bread

first,

lay

paper over the top to prevent


before the heart
stove
or
it

from browning
not
allow
fresh

is

done.

Do

the
coal

or

range

to

be

filled is

with
in

wood while your bread


will

the oven, or

be "slack-baked."
heat,

Should you need to


a
stick

increase the

put in

or two

of

wood

to

get

up a brisk

blaze.

Do

not

open

the oven for ten

or twelve

minutes after the

bread goes

in,

and very seldom afterward.


to

peep
on.

should

suffice

see

how
at

it

is

getting

If the loaf

rises higher

the back or at

one side than

in

front or

on

the other side.

THE FIRST LOAF,


turn
will

16
jar

the tin

quickly, and

do not

it,

or

it

"fall" into heavy streaks.

If the

oven

is

right,

your

loaves

should

be

done

in

about

thirty-five

minutes.

Set the loaves up on the


leaning against the wall
that

edge of one end,


upright
board,
a

or an

the

air

may

dry

the

bottom,

throw
to

dry cloth over

them and
wrap
in

leave

them

cool.

When
In

quite cold
in a

a clean thick cloth

and keep
this,

tin

box or stone crock.


first

as

in

other

attempts,

let

me

warn you against being disheartened by


partial or
total.

failure,

It

would be

far

more strange
one,
or

were
in

you
a

to

accomplish
lessons,

perfection in

half

dozen

than

if

your

early

efforts

should

be

only
is

moderately
lively

successful.

See that your yeast


the flour good and dry,
implicitly,

and not sour,


directions

then follow

and

think

can engage that the

result

will

not mortify you.

2
BBHAD 8F0NOE ASD BBSAHFAST BBEAD6.

THREAD
^-^
and a
for

raised with

what

is

known

to btk-

crs

as

a "sponge," requires more

time

trifle

more work than the simpler form


have just already given directions.
is

which
it

But

keeps fresh longer,

softer

and more
of
flour

nutritious,

and

second-rate

brand

thus treated produces a better loaf than

when

mixed up with yeast and water

only.
if

Spongenot
an
she

making
essential

is,

therefore,

an

important
in

accomplishment

cook,

be

novice or veteran.
Bread Sponge.

Three potatoes
mealy.

of fair size, peeled

and boiled

Five tablespoonfuls of yeast.


i6

BREAD SPONGE AND BREAKFAST BREADS.

17

One One

tablespoonful of white sugar.


tablespoonful
of of butter.
in

Three cups
the

lukewarm water
were
boiled

which

potatoes

strained

through a coarse

cloth.

One heaping cup

of

sifted

flour.

Put the

potatoes into a large bowl or tray


to

and mash them


or

powder with a potato


While
still

beetle,

a wooden

spoon.
butter,

hot,

mix

in

the sugar and


less

beating

all

to a

lump-

cream. a

Add

few

spoonfuls

at

a
the

time,
flour

the

po-

tato-water

alternately

with

by

the

handful, beating the batter smooth as you go on


until
all

of the

liquid

and

flour

has

gone
in

in.

Beat
yeast.

hard
In

one minute before


hot

pouring
well
to

the
into

weather,

it

is

stir

the yeast a bit of soda no larger than a grain


of

corn

already wet
water.

up

in

teaspconful

of

boiling

Now

whip

up the

batter

with

wooden

18

MARION HARLAND's COOK BOOK.


minute, and
the

spoon for another


made.

sponge

is

Throw a
five

cloth over the bowl

and set by you


the

for

or six
in

hours

to

rise.

If

intend

to
at

bake

the
If

forenoon,
in

make

sponge
in

bedtime.

the

afternoon,

early

the

morning.

When
a

the sponge
flour into
salt.

is

light

sift

a quart

and

cup of

bowl

or

tray with two

teaspoonfuls of
in

Into a hollow, like a crater

the middle of the flour,

empty your sponge-

bowl,

and work the


the

flour

down

into

it.

Wash
water

out

bowl

with

little

lukewarm
If
it

and add
too
flour.
soft,

this to the

dough.

should prove
little

work
too

in,

cautiously,

more
at

If

stiff,

warm

water, a

spoojM

a time until you can handle the

paste easily.

The danger

is

in getting
set

it

too

stiff.

Now, knead and


second,
as

for

risings

first

and

you have already been


will

instructed.
in

This sponge

be found especially useful

making

GRAHAM
Graham

BREAD.
Bread.

19

One
One
One

quart

of
flour.

Graham

flour,

one

cup

of

white
half

cup of Indian meal.


of

half cup

molasses.
of
salt.

Two
Soda,

teaspoonfuls

the size of a pea.

Half the quantity of sponge given in preceding


receipt.

Warm

water for rinsing bowl

about

half

a cup.

Put the brown or Graham


the
bread-bowl.
salt,

flour unsifted into

Sift

into

it

white

flour,

meal

and

and

stir

up well while
in

dry.

Into the

"crater"
sponge,
dissolved

dug out

the
the

middle,

pour

the

warm
in

water,
water.
set

molasses, and
as

soda

hot

Knead

you would
It

white bread,
will

and

aside for the rising.

not

swell

so fast as
for

the white,
it.

so

give

yourself

more time
light,

making
well

When

knead

and

long;

make

20
into

MARION HARLANd's COOK BOOK.


two and
loaves,

then
for

put
hour,

into

well-greased
it

pans

leave

an

or until
size

be-

comes more than twice the


dough.

original

of the

Take care

that

it

does not burn in baking.


it

The molasses

renders

liable

to

scorching.
as

The oven must be


for

steady,

but not so hot

white bread, nor will the

Graham bread be
flour.

done quite so soon as that made of bolted

Turn the pans once while baking, moving them


as

gently

as

possible.
will

If

rudely

shaken
in

or

jarred,

there

be

heavy

streaks

the

loaves.

Graham bread
ought to

is

wholesome and

sweet,

and

be eaten frequently in every family,

particularly

by young people whose bones and

teeth

are in forming.

The phosphates which

the process of "bolt,


flour,

ing" removes to a large extent from white


go
directly to

the

manufacture

of

bone, and

these also
brain.

tend to nourish and strengthen the

TEA ROLLS.
Tea-Bolls.

21

After
either

mixing your

bread
with

in

the

morning
the

with

sponge

or

yeast,

divide

kneaded dough into two


into

portions.

Mould one

a round

ball,

and

set

aside for a loaf as


in

already directed.
of the

Make

a hole

the
it

middle
a
tablehot.

other batch and pour


butter,

into

spoonful of

just
it,

melted,

but

not

Close the dough over

dust your hands and

kneading-board
shortening

with
the

flour

and
is

work

in

the

until

dough
Put
it

elastic

and

ceases to be sticky.

into a floured bowl,

cover with a cloth and set away out of draught

and

undue

heat,

for

three

hours.

Knead

it

again, then,

and wait upon

its rising for

another
as
soft

three
as

hours.

The dough

should

be

can be handled.

When
lightly
face.

it

is

light

for

the

second

time flour

your board, rubbing

in

the flour

and
to

blowing
the sur-

away what does not adhere


Toss the lump dough upon
it

and knead

22

MARION HARLANd's COOK BOOK.


five

thoroughly for
pin and
roll

minutes.

Flour

rolling-

the dough into a sheet not more

than half an inch thick.


cakes

Cut
or

this

into

round

with

biscuit-cutter

sharp-edged
middle,
the
in

tumbler and
the
of

fold,

not

quite in the

form

of

turnovers,

pinching
to

corners
flap

the fold pretty hard

hinder

the

of

Jough from flying up as


jRub

the

rising

proceeds.

the

bottom
lard
soft

and
or

sides
butter.

of

baking-pan
this

with
bit

sweet
clean

Do

with

of

rag

or

tissue-paper,

visiting

every corner of the pan, but not leaving thick


layers

and streaks of
regular

grease after

it.

Arrange
a

the rolls in

rows

in

the

pan about

quarter of an

inch apart.
set

Cover with a cloth and


than
rise

nearer

the fire
let

you dared trust the dough, and


for an

them
two

hour.

Peep

under

the

cloth

or three times to see whether

they rise evenly,


that
all

and turn the


be
equally

pan

around

once

may

exposed to the heat.


is

When

the time

up and the

rolls are puEy

GRAHAM ROIXS BREAKFAST


and
promising,
set

BISCUIT,

23

them

in

pretty quick

oven and bake half an hour, turning the once


never
fast.

pan

in

this

time, and

covering with

clean

printed

paper,
rolls

should

they brown

too

Break the

apart from

one

another

and eat warm.


if

They
be

are also good cold,

anJ
very

the

directions

followed

implicitly,

good always.
Graham
Bolls

Are made by

treating
as
in

the

dough

mixed

for

Graham bread
going
receipt

above and
every
rising

following the fore-

section,

but

allowing

more

time

for

and

baking.

They

are

even better when cold than hot.


Breakfast Biscuit.

Two
One

cups of fresh milk slightly warmed.


quart and a cup of flour
sifted.

Five tablespoonfuls of yeast.

One even

tablespoonful

of white sugar.
salt.

One even

teaspoonful

of

24

MARION HARLANDS COOK BOOK.


Bit of soda as
in

large

as

pea,

dissolrted

hot water.
of

One

tablespoonful

butter,

just

melted,

not hot.

Yolk of one egg beaten

light.

Sift

the flour, salt and

sugar
centre

into

bowl,
in

hollow the
the
milk,

heap

in

the

and

pour
into
it

working

down

the

flour

the
is

liquid

with a spoon or your hands until


Into
a second

thoroughly melted.

hollow pour

the yeast and knead thoroughly for fifteen minutes.

Wrap bowl and


rise

biscuit
it

in

a thick cloth

and set to
chilled

where

will

neither

become
tem-

nor sour over


different

night.

(Study the
kitchen

perature in

parts

of the

and

kitchen closets to the end of finding the best


places for raising

dough and sponge.


bedtime.

Do
work
drill

all this

at

Early in the morn-

ing turn out the dough upon a floured board,


it

for

a minute

into
in

manageable shape;
it

several

finger-holes

and

fill

them

BREAKFAST

BISCUIT.

25

with the melted butter, the dissolved soda and the

beaten yolk of egg.

Pinch the dough hard to stop

the mouths of these cavities, and knead for ten


minutes, carefully at
first,

lest

the liquids should

be

wasted,

and

more

boldly

when they

are

absorbed by the paste.


halt

Roll out into a sheet


floured
rolling-pin

an inch
into

thick

with a
set

cut

round

cakes,

these
;

closely

to-

gether in a well-greased pan


a fork and
let

prick each with


fire

them

rise

near the
light

for half

an hour, covered with a

cloth.

Bake from twenty


a quick
oven,

to

twenty-five minutes in

turning

the

pan

around

once,

quickly and lightly.

Break apart from one anplate,

other
doily

and
or a

pile

on a

throwing
over them.
muffins

clean

small

napkin
rolls

Break
should

open at

table.

Hot

and

never be cut.

One word

with

regard

to

getting up early
for the

in order to give
rising.

dough a chance

second
for

It

is

not a
of

wholesome practice
a

any

woRian

least

all

young

girl

to

be out

16
of

MARION HARLAND'S COOK BOOK.


bed two hours
Studying
before she eats

her

breakpro-

fast.

upon

an

empty

stomach

vokes dyspepsia
exercise
in
like

and injures the eyes.


circumstances

Active
debility

tempts
rolls

and

disease.
after

Yet our bread and


at

must be
yourearlier

looked
self

the proper

time.

Have

called

on

biscuit

mornings an hour

than usual.

Rise,

wash face and hands,

rinse

the mouth out and brush back the hair.

Put

on
as

stockings

and

slippers,

such

underclothing

may be needed
kitchen

to

prevent cold, a wrapper

and the
tirely

apron.

Cover your hair enor

with

handkerchief

sweeping

cap.

Before beginning
half-slice

operations down-stairs

eat

of
it,

dry bread or a biscuit. but take


it

You

will

not

relish

all

the same to ap-

pease the empty, discontented stomach.


ing

Hav-

made

out

your
final

rolls
rise,

and tucked them up


return to your chamtoilet.

snugly for the

ber for a comfortable bath and

When
outer again

habited

for
collar,

the
etc.,

day
slip

in

all

except the

the

gown,

on

wrapper

"

BREAKFAST BISCUITS.
and run down
Unless
it

27

to put hot,

the biscuits in the oven.

is

too

they will

get

no

harm

while you finish dressing in ten


in

minutes, just

season to turn the pan.

From
in

the

beginning of
learn

your
to

apprenticeslitp

housewifery,

how

"dovetail" your

duties

neatly into one another.


of

wise accom-

modation
ness
in

parts

and

angles,
of

and

compact-

the

adjustment

" must-be-dones
in

are better than

mere personal strength


fall

the

accomplishment of such tasks as


to

to

women
not
let

perform.

Master

these,

and
the

do

them master you.


and under and
greater.

Weave

little

duties
to

in

among what seem


bread
free
is

be the
a three

While your
rise,

taking

hours'
for

you

are

in

body and
secret of
lies

mind

other things.

The grand

keeping
the art

house well and without worry,


of packing

in

and

fitting

different

kinds of work

and

in

picking up the minutes.

Other things

besides rising dough get on quite as well with-

out your standing by to watch them.

BBEAEFAST BBEADS.

T TNDER
^-^ Lunn, quick
ties
tea.

this

head

may be

classed

muffins,

griddle-cakes,

crumpets, corn bread, Sally

biscuits,

and a dozen other

varie-

of

warm

bread suitable for breakfast

and

They
daily

furnish
bill

a very pleasant
fare,

variety in

the
ular.

of

and are extremely

pop-

Nor
and

are

they unwholesome

if

properly

made

cooked,

and

eaten

by well people.
all

To
kinds

weak and impaired


of

digestive organs
hurtful.

warm bread

are

English MufflnSi

One

quart of sifted

flour.

Two

cups of lukewarm water.

Half a cup of yeast.

BREAKFAST BREADS.

29
melted,

One

tablespoonful

of

butter

but

not hot.

One

teaspoonful of salt sifted

with the

flour.

Sift

the flour

and

salt

into

bowl,

make
and

hole in

the middle and


Stir

pour in yeast
the
all

warm
into

water.

down
when

flour
is

gradually

the liquid, and

in,

beat hard

with a wooden spooa


too
stiff

Should the mixture be


a
little

for

this,

add

more

water.

It should

be about half as thick as bread-dough.


five

B^at for
with

minutes

and
over

set

aside

to

rise,

cloth

thrown

the

bowl,

in

moderately

warm comer.
stir

Early in the morning


into

the melted butter


for

the
leave
in

dough,
for

beat
half

hard

two
the

minutes,

and
bowl

an

hour in
as

covered

warm

place

such
it

on

stool

near the

fire

turning
d.

several

times.

Grease

muffin-rings

well

with

sweet

lard,

arrange them upon


the
fire

greased griddle set over

and

already

warmed (not

really

hot),

30

COOKERY FOR BEGINNERS.


about half-way to the top with batter, and

fill

bake quickly.

When

the dough
firm

fills

the rings
slip

and
knife
If
it

begins to look

on

the

top,

under one and


is

peep at the under


browned,
turn
the

side.

delicately

rings

over with a spatula or cake-turner.

This must
as not to

be done quickly and dexterously,


spill

so

the batter.
quite done,

When
one

wrap a thick cloth about


by

your fingers, take up the muffin-rings one


;

pass a sharp knife around the inside of


to

each,

loosen the muffin,


plate.

and

shake

it

out

upon a hot
cover

Pile

them up neatly and


These
muffins

with

clean

napkin.

must be broken, not


while hot.

cut

open, and

buttered

The
muffins.

English

split,

toast

and

butter

cold

Oinmpetg.

Two Two
One

cups of lukewarm milk.


thirds

of a cup of lukewarm
flour.

water.

quart of sifted

BREAKFAST BREADS.

8i

One

tablespoonful of white sugar.


salt.

Half a teaspoonful of

Two

tablespoonfuls

of melted

butter.

Half a cupful of yeast.

Soda the

size

of

pea,

dissolved

in

teaspoonful of boiling water.

Mix
flour

milk,

yeast,

water,

sugar
receipt.

and

salted

as directed
set
in

in former

Beat hard,

and

to

rise

over night.

In

the

morning

work

the butter and soda, beat up for one


until the

whole minute
out,

mixture

is

light through-

and

half-fill

greased

patty-pans

with

it.

Set these in a baking-pan, cover with a cloth,

and

let

them stand
before

in

warm
them
in
is

place
into

fifteen

minutes
oven.
fifteen

putting

steady

They should be done


minutes
fast,
if

from twelve to
right.

the oven

If

they

brown too

cover them

with paper.

Quick Muffins.

One

quart of sifted

flour.

32

MARION HARLANd'S COOK BOOK.

One

tablespoonful of

salt.

Three cups lukewarm milk.

Two
One

eggs.

tablespoonful of melted

butter.

Two
Sift

teaspoonfuls of baking powder.

flour,

baking-powder
sieve,

and

salt

twice

through
well

the

to

make sure

these

are
light.

mixed together.
all

Beat the eggs very

(By
this

means have a Dover Egg-Beater


It

for

purpose.
less

whips eggs to a lovely froth

with

labor

and

in

less

time

than

any

other yet invented.)


Stir melted
in

butter,

eggs

and

milk

together
flour,

a large bowl, and to this add the


at

cupful
lightly

time,

stirring

very

quickly

and

down toward the middle


hard

of the bowl.

Beat
break
with
oven-

up

one

minute
half-fill

at

the

last,

to

flour-lumps;

greased

patty-pans
in

the

batter,

and then

bake

quick

Turn out and eat while

puffy

and

hot.

BREAKFAST BREADS.
Sally Lunn.

33

(The "Genuine Article.")

One

quart of sifted
of

flour.

One cup

warm

milk.

One

of

warm

water.
of
yeast.

Four large tablespoonfuls

Two
Four

tablespoonfuls of
eggs.

melted

butter.

One

tablespoonful
flour.

of

salt

sifted

with

the

Soda the

size

of

pea,

dissolved

in

teaspoonful

of boiling water.

Beat the
ready
in

eggs
a

steadily four

minutes.
milk,
this until

Have
water,

bowl

the
soda.

warmed
Into

melted
salted

butter
flour,

and

stir
all
is

the
in.

cupful

by

cupful,

Beat

smooth

from

lumps and add

the yeast.

The eggs should now be whipped


with the

three minutes

"Dover," in a cool bowl.

They

will

not froth in a hot or


beat
well
into

warm

one.

When

light,

the

batter,

and then beat up

hard for

full

minute.

wooden

spoon

is

34

MARION HARLAND'S COOK BOOK.


Butter a tin cake-mould
If

best for this purpose.


well
in
is

every part, and put in the batter.

there

more
two

than

enough

to

half-fill

the

mould

have,

prepared,

that

the

contents

may
Set
nours for

not overflow in rising.


in at

moderately

warm
bake

place
in
if

for

six

least,

and

then

the

mould
is

three quarters of an hour


loaf,

there

but

one

half

an hour

if

there are two.

The oven must be


at
first.

steady and

not very hot


in
this

Turn the mould twice


oven door

time

keeping the
as
possible.

open as short a time


loaf
is

When

you think the

done,

thrust
part.
If
in,
it

clean

straw

down

into

the

thickest

comes

up as

clean as
Slip a

when
knife

it

went

take out the bread.


it,

around

the edge to loosen

and turn out upside down

on a warm

plate.
slices

Cut
knife
it

in triangular

at table,

holding the

upright

to

avoid

crushing

and

making

heavy.

BREAKFAST BREADS.
Quick Biscnits.

85

One

quart of sifted

flour.

Two

heaping tablespoonfuls of sweet, firm


lard.

Two
Two
One
Sift

cups

of

new milk (warm from the


it.)

cow

if

you can get


of

tablespoonfuls

baking powder.

teaspoonful of

salt.

salt,

flour,

and
tray.

baking-powder

twice

into

bowl

or

With

clean
this,
left.

sharp
turning
Into a

chopping-knife work the lard into

and chopping
hollow in the

until

no lumps are

middle pour the

milk,

working
soft,

the flour downward until you have a


mass,

wet

using

the

chopper

for

this

purpose.

Flour your pastry-board and


the dough
possible,

your hands, make


it

into

ball,

handling

as

little

as

and lay on the board.

Roll out with


half

a floured rolling-pin into a sheet


in

an inch

thickness,

and with very

few

strokes.

Cut

36
into

MARIOi^ fiARLAND^S COOK 13668.

round

cakes,

sift

flour

lightly

over

th^

bottom of a baking-pan, and set your biscuits

just

not

touching
it.

one

another

in

even

rows within

Bake about twelve minutes

in

a quick oven.

The dough
before
it

should
is

have
like

rough
is

appearance

baked,

what

known

as
will

"pebbled morocco."

Too much handling


tough within.
quick
biscuits

make

it

sleek without and

You

can

make

excellent

by

the above receipt, by

substituting Hecker's Pre-

pared Flour for

the

barreled

family flour, and

omitting the baking-powder.

You

will,

however,
milk,

probably be
as

obliged
flour

to

add a

little

more

prepared

"thickens up"

rather

more

than other brands.

4
OTHSE BEEAKFAST BEEAD3.
Griddle Cakes.

IN
send
yeast

making

these, let

quickness
rules.

be the

first,

second and third


thoroughly;
the
is
all

Beat briskly and


ready
to

mix

just to

as

you are
table

cakes

the
turn,

(except

when

used), bake,

and serve promptly.


table,

Have
and
be

your materials on the

measured

ready to

your

hand.

The
off

griddle

must

perfectly clean
just
it

and wiped

with a dry
stove.

cloth

before

you

lay

it

on the
of

Heat
or

gradually at

one
it

side

the stove

range,
bit

and when
fat
salt

is

warm

grease with
fork.

of
fat

pork stuck firmly on a


be
hissing
87

The

should

hot,

but

not

88

MARION HARLANd's COOK BOOK.

scorching,

when

the

batter

is

poured
slip

on.

Before putting the


griddle
to

cakes
hottest
great,

on
part

to fry,
of

the

the

the

stove.

Drop the

batter in

even spoonfuls, and


it.

be careful not to

spill

or spatter
Co.,

M. H.

Phillips

and

of Troy, N.

Y.,

manufacture a griddle with three shallow cups

sunken in an
hinge.

iron

plate

which
are

moves
done

on

When

the

cakes

on

the

lower side the


plate

turn of

a handle reverses the

upon a heated
equal
size

surface.

This makes the

cakes of

and thickness
spatula
in

and

saves

the trouble of

watching,
It

hand, to
the

turn

each
of

one.

greatly

simplifies

process

baking

cakes,

and

lessens

the

heating labor of attending to them.

Be
turn

sure that each cake


it.

is

done

before you

twice-turned "griddle"

is spoiled.

Sour-milk Oakea.

One

quart of "loppered," or of buttermilk.


of
sifted
flour.

Three cups

OTHER BREAKFAST BREADS.


One cup One One
of

39

Indian meal.
of

"rounded" teaspoonful
from lumps.
teaspoonful of
salt.

soda

free

Two

tablespoonfuls of molasses.

Sift flour,

salt

and meal
milk,

into

bowl.

In

another

mix

the
to

molasses

and

soda.

Stir these last

a foam, and
of

pour into the


flour.

hollow

in

the

middle

the

Work

down the

flour into

the liquid with a wooden


batter,

spoon until you have a


with
once.

and beat hard

upward

strokes,

two

minutes.

Bake
cakes.

at

These are cheap, easy and good


Hominy
Oakes.

Two

cups of fine hominy boiled and cold.

(Take the

tough

skin

from

the

top

before mixing in the batter.)

One heaping cup


One

of sifted

flour.

quart of milk.
light.

Three eggs beaten very

40

MARION HARLAND'S COOK BOOK.

One One

tablespoonful of molasses.

teaspoonful of

salt.

Rub

the

hominy with the back


all

of a

wooden

spoon until
it

the lumps are broken up.

Wet

little

by
it

little

with the milk and


as

molasses,
Sift

working

smooth

you

go

on.

flour

and
a

salt

together,

and put in next.


before

Beat for

whole

minute
another

adding
very

the

whipped
before

eggs,

and

minute

hard,

baking.

Stir

up well from the bottom before


fresh

putting
griddle.

each,

batch

of

cakes

on

the

These cakes
wholesome and

if

properly

made,

are

tender,

delightful.

G-raham Oakes.

Two
One

cups of Graham
of sifted white.

flour.

One heaping
Three cups

tablespoonful of Indian meal.

of buttermilk,

or loppered milk.

One rounded

teaspoonful of soda.

OTHER BREAKFAST BREADS.

41

Two
One

tablespoonfuls

of

molasses.
sifted

teaspoonful
flour.

of

salt

with

the

Two
One

eggs whipped very

light.

tablespoonful :nelted butter.

Put Graham

and

salted

white
Stir

flour

into

bowl with the Indian meal.


milk,

up

in another

molasses,

soda

and
into

melted
the

butter,

and
flour.

wnile

foaming
to

pour

hollowed

Work

a good batter and beat in the eggs

already whipped to a froth.

Beat one minute and bake at once. This


is

a good standard breakfast hot bread.

EG&S.

"X

TANY

people

do

not

know a

well-boiled

ItX

egg by sight or
is

taste, yet

a fresk egg,

boiled to a nicety,
nutritious

one

of

the simplest, most

of

breakfast

dishes.

Boiled Eggs.

Select the cleanest eggs,


lay

wash them
five

well,

and

them

in

lukewarm
fire

water for
a

minutes.
of

Have ready on the


on a
cover
fast
boil,

saucepan

water
to

and

in

quantity sufficient Into


this

the

eggs

entirely.

put

one
each

egg

at

a time with

spoon,

depositing

gently on the bottom,

and quickly.
if

few

minutes boils an egg thoroughly,

one

EGGS.
likes the white, set

43
to the

and the yolk heated

centre.

Five minutes makes the white firm and

sets

the yolk.

Ten minutes

boils both hard.

Take up the eggs with


wire whisk.
lay a
(also
If

a split

spoon

oi

you have no regular egg


a

dish,

heated

napkin in
in

deep dish or
in

bowl

warmed), put

the eggs as

a nest,

cover up with the corners of the napkin, and

send directly to the


shells
if

table.

They harden

in the

left

long without being broken.

The
the

best
is

way
the

to

manage a

boiled

egg

at
it

table
in

English
small

way
of

of

setting

upright

the

end
top

the

egg-cup,
to

making a hole
admit
the

in

the

large
it

enough

egg-spoon, and

eating

from the
taste

shdl, seasoning as you go on.


are undoubtedly better preserved

Heat and
by
this

method
afford

than

by any

other.

Those who cannot


procure
pretty

gold-washed

spoons, can
cost,

ivory

ones at a
serve

trifling

or small teaspoons will

the purpose.
laid

Spoons smeared with eggs should be

to

44

MARION HARLANd's COOK BOOK.


cold water directly you

soak in

have finished

using them.
Onstard Eggs.

Put the washed eggs in a saucepan of cold


water and
take
let

them

just

come

to a

boil,

then

them

up.

Or, lay

them

in

hot tin

pail,

cover them

with

boiling

water,

put the

top

on the

pail
five

and leave them on the


minutes.
boiling

kitchen table for


water,

Drain
hot

off

the

pour on more
top.

and
about

replace

the

Wrap
it

hot

towel

the

pail,

and leave
eggs.

four
will

minutes

before

dishing
custard
if

the

They

be

like

a soft than

throughout, and

more

digestible

cooked in any other way.

Poached, or Dropped ggs.

Into a clean frying-pan, pour plenty of

boilit

ing water, and


boil
steadily,

teaspoonful

of

salt.

Let

not violently.
iato

Wipe a cup
pour,

dry^
caa-

break

aa

egg

and

very

EGGS.
tiously

45

and

quickly,

on

the

surface
it.

of

the

water.

Avoid spreading or breaking


for

It will
if

sink to the bottom

an
will

instant,
rise

but

the

water

is

boiling

hot,

soon
half

and

be

cooked

in

about

three

and

minutes.

Do

not put

more than three


will

into

the pan at

one time, or they

run
a

into

one another.

Take
and

them
a

up
hot,

with
flat

perforated
in

skimmer
a
If

lay on
of

dish

which

tea-

spoonful

butter

has

been melted.

the

whites

have ragged
knife.

edges, trim neatly with a


all

sharp
salt

When
put a

are done,
of

pepper and

lightly,

bit
hot.

butter on each

egg

and send up very

Eggs on

Toast.

Cut out with


cake
cutter
as

sharp-edged

tumbler or
slices

many round

of

stale

bread as there are eggs to be cooked.


these
nicely,

Toast

butter thinly

cover the

bottom

of a heated dish

with them, and pour on each


of

tablespoonful

boiling water.

Set

in

the

46

MARION harland's cook book.

plate-warmer or an open oven while you poach

eggs as directed in the

last

receipt.

Lay each when done on


pepper, salt and butter, and

a round
serve.

of

toast,

Eggs on Savory Toast,

Toast rounds of
preceding
receipt,

stale

bread
instead

as
of

directed in

but

moistening
as they

them with hot water, pour upon them,


lie

in

the dish, two


to

tablespoonfuls

of

boiling

gravy
left

each

slice.

half-cupful

of

gravy

over from yesterday's roast or stew


of
fat,

skimmed
little

free

heated,

thinned with a very


strained

boiling water,

well-seasoned, then

and
dish.

boiled

up

quickly, as

makes

this a

tempting

Poach
of
toast,

many eggs

as

you
with

have rounds
pepper, salt

and lay on these,


of butter.

and

bits

Scrambled or Stirred Eggs.

Nine eggs.

One

tablespoonful of butter.

EGGS.

47
salt.

Half a teaspoonful of

little

pepper.

Half a teaspoonful of chopped parsley very


fine.

Break

the eggs

altogether

in

bowl.
it

Put

the butter in a clean frying-pan and set the


range.

on

As

it it

melts,

add pepper,
pour
in

salt

and
eggs,

parsley.

When
at

hisses,
stir

the

and begin

once to

them, scraping the

bottom of the pan from the sides toward the


centre,
until

you have a

soft,

moist mass just


the

firm

enough not to run


heated
it it

over

bottom
it

of
out.

the

dish

on
neat

which

you turn

Make
prefer

into

mound.

Some

people

without the parsley.


everything,

In
rims
effect

serving
of
of

be

careful

that

the

the

dishes

are

perfectly

clean.
is

The

the
or
it.

most
smears

delicious
of

viand

spoiled
vessel

by drops
containing
If

food

on

the

you heap your scrambled eggs on a

plat-

4S
ter

MARION HARLANd's COOK BOOK.


and
lay

parsley-sprigs

around,

making

green fringe or border for the

yellow hillock,
to

you have an elegant


things pretty

dish.

Study
can.

make

plain

when you

Bacon and Eggs,

Fry as

many

slices

of

ham,
as

or

what
are

is

known

as

breakfast-bacon,

there

eggs

to be cooked.

Have
when
they

the clean frying-pan warm,

but
the

not
slices

hot,

the meat

goes

in.

Turn
take

as

brown.

When

done,

the pan over to

the sink or table, remove the


dish

meat

to

hot

and

set

where

it

will

keep warm.
Strain the grease left in the pan through a
bit

of

tarlatan

or

coarse

muslin

into

cup.

Wipe
fat

the frying-pan clean, pour in the strained


return
to

and

to

the

fire.

If

there

is

not

enough
inch

cover

the

bottom a quarter of an
tablespoonful
at

deep,

add

of

butter.

Break the eggs one

a time in
in

a cup, and
carefully.

when

the fat hisses

put them

fiGGS.

4
fried

Few

people like

" turned "

eggs.
it

Slip

a cake-turner or spatula under each as


to

cooks

keep
in at

it

from

sticking.

They

should
not

be

done

about three minutes.

Do

put in
fat with-

more

once than can swim in the


with

out interfering

one another.

Take up
and
rusty

as fast as they cook, trim off ragged

edges

and
rid

lay

on

a
fat,

hot
as

platter.

Drain each to get


it

of the

you take

out of the pan.

When

all

are dished,

lay the

ham

or

bacon

neatly about the eggs like a


all

garnish.

Pepper
be

lightly.

Ham
of

for

this
slices.

purpose

should

cut in small

narrow

Drop sprays
dish.

parsley on

the rim of

the

Baked Eggs.

Put a tablespoonful

of butter until
it'

in

a pie-plate,

and set in the oven


to
six

melts and begins


table

smoke.

Take

it

to

the

and

break

eggs one by one into a cup, pouring each


turn
into

in

the

melted

butter

carefully.

50

Marion harland^s

cooic Book.

Sprinkle with pepper and


of
butter

salt,

put a tiny bit


in

on

each

and

set

the
is,

oven

to

bake

until the

eggs are " set "

that
in

when the
over,

whites are firm and

the yolks

skimmed

but not hard.


should do
If
this.

Four minutes

a quick oven
once.

Send

to

table at

you have a few spoonfuls you


can
strain

of nice chicken
it

gravy,
butter.

and

use

instead of

Scalloped Eggs.

Six eggs.

Half a cupful of nice gravy skimmed and


strained.

Chicken,

turkey,

game and

veal gravy are especially good for this

purpose.

Clear soup

may

also

be used.

Half a cupful of pounded cracker or fine


dry bread-crumbs.

Pepper and

salt.

Pour
get
last

the

gravy into

pie-plate
in

and
eggs

let

it

warm

before

putting

the

as

in

receipt.

Pepper, salt

and

strew

cracker

EGGI^

51

crumbs evenly over them.


Serve in the
pie-plate.

Bake

five

minutes.

Dropped Eggs with White Sance.

Drop or poach the eggs


hot,
flat

put them on a
this

dish and

pour over them

sauce

boiling

hot.

In a saucepan put half a cupful of boiling


water.

Two

or three large spoonfuls of nice strained

gravy.

little

pepper.
of
salt.

quarter teaspoonful

When
ful

this
flour

boils

stir

in

a heaping teaspoon-

of

wet

up
it

smoothly

with

a
Stir

little

cold water to keep

from lumping.

and

and
of

boil

one

minute

and add a tablespoonful

butter.
if

Stir
like,

steadily

two

minutes

longer,

add,

you

little

minced
be

parsley,
like

and
thick

pour

the

sauce

which

should
eggs.

cream, over the dished

52

MARION HARLANd's COOK BOOK.


Omelette.

Six eggs.

Four teaspoonfuls

of cream.
salt.

Half a teaspoonful

little

pepper.
butter.

Two
Whip
minutes
beater.

tablespoonfuls of

whites
in

and
bowl
should
in
in

yolks

together
the
thick

for

four

with

"Dover"
and
and

egg

They
you

be

smooth
pepper.
set

before

beat

cream, salt

Melt the butter

a clean frying-pan,
it

on

one side of the stove where


but not scorch.
it

will

keep warm

Pour the beaten mixture into


to

and remove

place

where

the

fire

is

hotter.
fully

As
may

it

"sets," slip

a broad knife careit,

around the edges and under


find
its

that the
parts of

butter

way

freely

to

all

the pan.

When
turner
lette

the middle

is

just

set,

pass
of

a
the

cake-

carefully
fold
it

under
over

one
the

half
other.

ome-

and

Lay a hot

EGGS,
platter

03

upside

down above
and

the

doubled
firmly,

mass
turn

and holding frying-pan

dish

the latter quickly over, reversing


of

the positions omelette


in

the

two,

and

depositing

the

the dish.

Do
trial

not be mortified should you


omelette.

break your

Join the bits neatly; lay sprays

of

parsley

over
sure
it

the
is

cracks

and

try

another
the

soon.

Be

loosened
it

from

pan

before you try to turn


fast

out; hold pan and dish


flurried,

in

place
will

do not be nervous or

and you

soon catch the knack of dishing


handsomely.
for

the omelette dexterously and


I

have given you ten


It

receipts

cooking
as

eggs.

would

be

easy to

furnish
list

many
of

more without exhausting the


preparing
this
I

of of

ways
food

invaluable

article

for

our
are
to

tables.

have selected the methods


easy and
excellent,

that

at

once

and

adapted

the ability of

a class of

beginners.

BBOILED MEATS.
has been
said

IT
the

that

the

frying-pan

has
all
is

ruined more American digestions than


other
hurtful

agencies

combined.
of

It

certainly true

that while the process

frying

properly

performed
of

upon

certain

substances

does

not

necessity,

make

them unwholeplay
alto-

some

the
too

useful

utensil

does
in

gether
cookery.

important

a part
are

our

National

Broiled

meats

more wholesome,
Certain

more

palatable,

and far more elegant.


never be
fried.

things should

That beefsteak
of

should

never
is

make

the

acquaintance

the

frying-pan

a rule without an exception.

The

best gridirons for private families are the


64

BROILED MEATS.
light,

55
of

double
linked

"broilers,"

made
the

tinned

wire
loops

and

together
material.

at

back

with

of the
led,

same

They

are easily hand-

turned

and

cleansed,

and

when not

in

use
It

may be hung on
is

the wall out of the way.


sizes,

well

to

have two

one

for

large

steaks, the

smaller for birds, oysters, and


to
broil

when
or

there

is

occasion

single

chop

chicken-leg for an invalid.

Beefsteak.

Never wash a steak unless


the dirt

it

has

fallen

in

or met with other accident.


quickly in
cold

In this

case cleanse

water

and

wipe

perfectly dry before

cooking.
fire

Have a

clear

hot

and do not
it

uncover

that part of

the stove above

until

you have

adjusted the steak

on the

broiler.

If

you use
it
it

the ordinary iron gridiron, lay the meat on

the instant
already
fresh

it

goes over the

fire,

but have

warm and rub

the bars

with a bit of

suet.

56

MARION HARLAND's COOK BOOK,

When
let

the meat has lain over the coals two


to
"sizzle,"

minutes and begins


the

turn

it

and
it

other

side

cook

as

long.
it

Watch
begins

continually
drip.

and turn
this

whenever

to

Do
care,

quickly to
fall

keep in the
the
fire

juices.

If

these

should
lift it

in

in

spite

of

your
a

for

an instant and hold over


the

plate

or

dish

until

smoke
creosote

is

gone.
are not

Broiled

meats

flavored

with

uncommon, but always


of

detestable.
is

The knack
it

boiling a steak well


it

to turn

so often

and dexterously that


nor scorched.

will

neither be

smoked

Ten minutes should cook


is

it

rare,

if

the

fire

right

and the

steak

not

very thick.

Cut

with a keen blade into the thickest part


the time
is

when
red-

up.

If

the heart

is

of a rich

brown

not
dish.

the livid purple of uncooked flesh,

carry broiler and meat to a table where stands

hot

Lay
a

the

steak

on

this.

In

saucer have
cut into

liberal

tablespoonful

of

butter

bits,

and with

these

rub both sides

BROILED MEATS.
of

57

the smoaking steak, leaving unmelted pieces

on

the

top.

Sprinkle
salt

it

also

on both
half a

sides

with pepper and


ful

about
as

teaspoonfor a

of salt

and a
All

third
this

much pepper

large

steak.

must be done
the
steak,

quickly.

Before you begin to


the butter

cook

prepare

and
dish

measure the
closely.
If

salt

and pepper.
have not
a

Cover

the

you

block-tin
dish,

dish-cover,

lay over the

steak another
oven,

made

very

hot

in

the

and

set

both with the meat between them in the plate-

warmer,

or
will
i.

in

an open

oven, or

somewhere

where

it

keep hot for three minutes.


e.

Serve
possible

put

on

the

table

as

hot as

and

on

warm

plates.

Unless

you

have a hot water dish, do not send the steak


into

the dining-room until

all

have taken their

places.

Sometimes steak
head over
basket.
I
it

is

tough.

You shake
the

your

as

it

comes from

butcher's

know

of

an enterprising meat merto

chant

who

objected

wealthy

customer

58

MARION HARLAND'S COOK BOOK.


have choice cuts.
for

because he would
willing
to

He
as

was
the

pay

double
:

them,

but
sell

worthy

seller

observed

"

We

must

second-

best cuts, and

he'd ought to

take his turn."


it it

Like
is !

sin,

tough steak ought not to be, but


to

If

your turn
board,
it

take

it

has come> lay

on a clean
it,

some hours before cooking


sides,

and hack
tolerably

on both
knife,

criss-cross,

with
to

sharp

taking

care

not

cut too deeply.

Rub

both sides very well with

the strained juice of a lemon,


in
it.

and

set the

meat

a cold

place until

you
if

are ready

to cook
it

Do

this

over night,

you

want
is

for

breakfast.

Very tough,
eatable

fibrous
this

meat

some-

times

made

by

process.

Mutton

or

Lamb
fat

Ohops.

Cut

off

most

of

the

and

all

the

skin.

clean

bone an inch
smaller

in

length will project

from

the

end

when you have pared

away the tallow and skin which would have


cooked into rankness and leather.

BROILED MEATS.
Put as

59
it

many chops on
hold,

the broiler as
broil

will

conveniently
beefsteak.

and

as to

you
see
if

would
it

Cut into the


it is,

largest

is

done.

If

lay

the

chops

on

a
;

heated
butter,

dish set over a

pot oi boiling water

pepper

and

salt

them,

and

cover

them

up

while you cook the rest.

Serve

as

soon

as

the

last

is

cooked,

as

they lose flavor with standing.

Lay

sprigs

of

parsley

around

the

edges

of the dish

and scatter a few over the chop?


in

which must be arranged


end next
to

neat rows, a small

a large.

Broiled

Ham.

Cut even
Co.'s

slices

from a cold boiled Ferris

&

"Trade Mark" ham.

Divide these into

obJong pieces about an inch and a half in width,

and
cate

broil

quickly over

clear

coals

until

deli-

brown touches the


in

slices

here and there.


Broiled

Lay

order on a hot

dish.

ham

is

appetizing,
toast,

and hould be accompanied by dry


buttered

lightly

FEIED MEATS.
Larded Liver.

'TT^HE
*-

butcher will slice


to

the

liver,
it

or

show
up,
,

you how
it

do

it.

When
will

is

cut

lay

in

cold water in which


salt.

has been stirred

a teaspoonful of
blood.

This

draw out the

Cut
long
wide.

fat,

raw
a

salt

pork
of

into

strips

finger

and

quarter

an

inch

thick

and

In half an hour's time


the water, spread
lay
it

take the

liver

from

out on a clean dry cloth,


over
the
slices

another

cloth

and

pat
holes

gently to

dry

them

thoroughly.
liver
60

Make

an inch apart in the

with a pen-knife or

FRIED MEATS.
sharp
skewer, and
stick
in

61

the
equal

pork

strips.

They
both

should
sides.

protrude

an

distance

on

As
clean,

fast

as

they are
{not

ready,

lay

them

in

a
all

warm
set
it

hot)

frying-pan.
fire,

When
let
it

are

in,

over

the

and

fry

rather slowly in the fat that will run out from

the pork "lardoons."


slices,

In five minutes turn the

and

again ten

minutes

later.

Let the

liver heat quite slowly for the first


If

ten minutes.
indigestible.
it.

cooked

fast

it

is

hard

and

Allow about twenty-five minutes

for frying

Take

it

up with a

fork,

draining off

every

drop of grease against the side of the pan as

you remove
platter.

each

piece,

and

dish

on

hot

Put a half a teaspoonful


each
slice.

of

tomato sauce on
hot.

Serve without gravy and very

Veal Outlets (Breaded).

Whip two
pie-plate.

eggs light and


cutlets,

pour them into a

Turn the

one

by

one,

over

"

62

Marion harland^s cook book.


every part
is

in this until

coated.

In another

dish spread evenly a cupful of rolled or pounded


cracker, very fine

and

dry.

Turn the
them
of

"

egged

cutlets over in this to

encrust

well.

Meanwhile four large spoonfuls


or nice clean
beef-dripping
at

sweet lard
in

must
one

be

melting
of

frying-pan

side

the

range.

When

the

cutlets

are

all
fire.

breaded,

move

the

pan directly over the


a lively
lie

As
many

the fat begins


cutlets
five

hiss,
it

put

in

as

as

can

in

without

crowding.

In

minutes

turn

them with

care, not

to loosen the

crumbrapid

coating.

After another five minutes

of

frying, pull the

pan

to

a spot where the cook-

ing

will

go on slowly, but regularly.


turn

In ten In

minutes

the

cutlets a

second

time.

another ten minutes they should be done.

Understand!

The

first

fast

cooking

sears

the surface of the meat and forms the breading


into

a firm

crust

that
that

keeps
follows

in

the

juices.

The slower work


thoroughly without

cooks the veal


fibres.

hardening the

PRlED MEATS.
Lift

^3

the
all

cutlets

carefully

from

the

pan,

draining

the

grease from each,


dish
set

and keep
a
pot
of

hot

in

covered

over

boiling water until all are done.

Always put tomato catsup or tomato


in

sauce,

some form, on the

table with veal cutlets.

Sausage Oakes.

>

Break
roll

off

bits in

of

sausage

meat
of

of

equal

size,

them
and

the

palms

clean
flat

hands
cakes.

into

balls

pat
in

them

into

Arrange them
too fast)
until
in

frying-pan and
fat,

cook (not

their

own
nicely
for

turning them twice

they

are

and
frying
If

evenly

browned.

The time allowed

them depends on
large,

the size of the cakes.


fifteen

they are not

minutes should be enough.

Serve on a hot dish, without gravy.

Smothered Sausages.

Prick "link" sausages

that

is,

those done

up in

skins,

in

fifteen

or

twenty places, with

64

MARION harland^s coOk book,


put them in a clean frying-pan
half

a large needle;
in

which

is

a
ta.:.

teacup

full

of

hot

water.

iloU

sausages over in this several


closely.

times and cover


lid

If

you have not the


that
fits

of

pot

or

of

o.

tin-pa:l

the

frying-pan,

use a pie-dish turned upside down.

Set

the
for

pan

where

the

water
Lift

wi'J

bubble

slowly,

ten minutes.

the cover then,

and

roll

the sausages over again two or three

times,

to

wet

them
up
ten
at

thoroughly, leaving
that

them
Cover

with
again

the

sides

were

down.
longer.

and

cook

minutes
intervals

Turn

them twice more,


cover,

of five

minutes,

and

let

them steam four minutes before

taking them up.

They

will

be plump, whole,
of

tender

and well-done, and


dry.

the bottom
in

the

pan be almost
hot dish.

Lay

neat

rows

on a

Esh
Soak a pound
water.

Balls.

of
it

cod-fish

all

night in cold

Change
lukewarm

in

the
for

morning, and cover


three

with

water

hours

more.

FRIED MEATS.
A'^as...
It,

68

scraping

off

the
it

salt

and

fat

put

it

into

sauce-pan,

cover
let
it

well with water just

blood-warm,
quite boil,

and

simmer
it

that
set

is,

not

two hours.

Take

up, pick out the

bones
aside

and
to

remove

the

skin,

and

the

fish

cool.

When
tray.

perfectly cold chop

it

fine

in a

wooden
fish,

Have

ready, for

a cupful of minced

nearly two

cupfuls of potato boiled and

mashed

very smooth.

tablespoonful of butter.
salt.

Half a teaspoonful of

Two
Add

tablespoonfuls

of

milk

worked

into

the fish while hot.


also,

when
until

the
free

potato

has lumps,

been
the

rubbed

from

beaten yolk of an egg.


well with a

Work
silver

this in

wooden or

spoon.
little at

Now
a

stir

in

the chopped
all

fish,

time, mixing
soft

together until you have

mass

which

you

can

handle

asily

66

MARION HARLANd's COOK BOOK.

Drop a
floured

tablespoonful

of

the

mixture

on

pastry board,
hands,
roll
it

or a floured dish.
fish

Flour
into
it

your
a
ball,

the

and

potato

and pat
as

into a cake, or

make
as

as

round

marble.

Lay these

you form
and when

them
all

on a dish dusted with

flour,

are

made

out,

set

in

cool

place

until

morning.

Half an hour before breakfast, have


six

five

or

great spoonfuls of sweet lard hissing hot in


frying-pan

or
at

doughnut-kettle.

Put
they
of

in

the

balls

few

time,

turn

as

color;

take

them

out

when
a

they
hot
in

are

tanny
in

brown, lay them in


plate,
all

colander set

and keep warm

the open oven until

are fried.

A
Two

Breakfast Stew (rery nice).

pounds

of

lean

beef.

(The "second

best cuts "

may be

used here.)

A A

quarter of a medium-sized onion.


tablespoonful
of

browped

flour.

FRIED MEATS.

67

Half a teaspoonful each of minced parsley,

summer

savory,

and sweet marjoram.


will
lie

As much
dime.

allspice

as

on a

silver

One One

teaspoonful of Halford sauce.


saltspoonful
of of

made mustard.
pepper.

One

saltspoonful

Strained juice of half a lemon.

Cut

the

meat

into

pieces

an inch

square.

Put
pan

it

with the chopped


a
pint
of

onion into a saucewater;

with

lukewarm
at

cover

closely

and
half.

cook

slowly,

least

two

hours

and a
to
boil

The meat should

not be allowed

hard at any time, and when done, be


it

so tender that

is

ready to

fall

to

pieces.
salt

Pour the stew into a bowl, add the


pepper,

and

cover

it

and set in a cool place until

next morning.

Then put
over a quick
stir

it

back into the sauce-pan, set


fire,

it

and when

it

begins to

boil,

in the

spice

and herbs.

(The

latter

may

68

MARION HARLANd'S COOK BOOK.

be bought dried and powdered at the druggist's


if

you cannot get them


Boil

fresh.)

up sharply
flour

five

minutes.

The

should be browned the day before,


it

by spreading on
the

on a

tin plate

and setting
to

this
it

stove,

stirring

constantly

keep
is,

from
set

burning
tin

black.
in

Or a
a hot
stir

better

way

to

the

plate

oven, opening the


it.

door
plan
flour

now and
to

then to

It

is

a good
of

brown a good deal


at

say
it

cupful

time,

and keep
etc.

in

a glass jar

for

thickening gravies,

Wet up

a heaping tablespoonful of this with


of

three tablespoonfuls
juice,

cold

water,

the lemon-

mustard and Worcestershire sauce.


stir

Rub

smooth and

well

into

the stew.

Boil two

minutes longer to thicken the gravy and turn


out into a deep covered
dish.

This
dish.

is

a good dinner,

as

well
is

as

breakfast

teaspoonful of catsup

an improve-

ment.

8
WHAT TO DO WITH
"

LEPT-O VEE8."
a single chapter,
the
various
call

A VOLUME,
^

instead

of

might
of

be

written

upon
the
of,

methods

preparing

what

French
usually

"rechauffes"

and
as

we speak

con-

temptuously,

" warmed-over "

meats.
to

Cold
very
are
at

meat

is

seldom

tempting
tongue,

except

the

hungry.
well
tea.

Cold

ham

and

poultry

enough on picnics and as

a side-dish

At
a

breakfast

they are barely admissible


tolerable;
for

for

simple

luncheon

dinner

hardly excusable.
of

At

the

first

and

last

meal

the day, the stomach craves something hot


relishable.
''dfe

and

told

me, once,

with

strong

disgust

70
in

MARION HARLANd's COOK BOOK.


the

remembrance, that

when her
to

husbanci
visit

took

her

on

the

wedding-trip

his

mother,

frugal

Massachusetts

matron,

they

were set down within half an hour


arrival,

after their
left

to

lunch
before.

on a cold

eel-pie

from
forty

the
years

day

The

daughter-in-law,
of the

later,

spoke feelingly

impression

of niggardliness

and inhospitality made on her

mind by the
"If she
not have

incident.

had

even warmed

it

up,

should
said.

felt

so forlornly homesick,"

she

"But cold
I

eel-pie!

Think
heartfelt
is

of it!"

confess

to

sympathy with

the

complainant.

There

a suggestion of friendli-

ness and home-comfort in the " goodly smell " of


a steaming-hot entrie set before family or guest.
It

argues
fed.

forethought

for

those

who

are
that

to

be
are

We

have

the
that

consciousness

we

expected

and

somebody

has
visible

cared
welthin

enough for
come.
slabs
of

us to
slices

make ready a
of

Pale

cold

mutton,

and
the

corned

beef

cannot,

with

best

WHAT TO DO WITH
intentions
this.

"

LEFT-OVERS."
the caterer,

71

on the part of

convey

The summing up

of this lecture, is:

Neither

despise unlikely fragments left

over from roast,

baked or boiled, nor consider them good enough


as they are without "rehabilitation."

We
other

will

begin

with a dish the mention


often than

of

which provokes a sneer more

any

known

to civilization.

EasL

Rid cold corned or roast beef


and
gristle,

of fat,

skin
tray

and

mince

it

in

wooden

with a
is

sharp

chopper
than

until

the largest
of

piece

not

more

an

eighth

an

inch

square.

With two

cupfuls

of

this

mix a cupful

of

mashed potato
beater or

rubbed

smooth with a potato

wooden spoon.
well
if

Season

with

pepper

and

salt

if

the

beef be fresh,

corned use the

salt

sparingly

and pepper

well.

72

MARION HARLAND's COOK BOOK.


Set a clean frying-pan on the stove with a

cupful

of

beef

gravy
all

in
fat.

it

from

which

you

have skimmed
if

the

Clear soup will do


If

you have

no

gravy.

you have neither,

pour into the pan a half-pint of boiling water

and
ter.

stir

into

this

three

tablespoonfuls

of but-

When
boil,

the butter-water (or gravy) reaches

the

add a half-teaspoonful of made mustard.


in the

Then put
scraping
sticking

meat and potato and


of

stir

the

bottom
five

the
or

pan

to

prevent

for
It

minutes,

until

you have
yet
to

bubbling-hot mass, not

stiff,

nor

semiboiling

liquid.

must have been brought


it

heat and kept at

about

five

minutes,
stir

cooktoss

ing

so

fast

that
it

you

have to

and

constantly lest

should scorch.
hot
dish,

Heap
plates.

on

and

eat

from

hot

Hash

Oakes.

Having prepared
^side
until
cold,

the

hash

as

above set
flat

it

when mould

into

cakes

WHAT TO DO WITH
as you

"LEFT-OVERS."
roll

73
flour.

would sausage meat, and


to

in

Heat nice beef-dripping


pan,
lay
in

a boil in a fryingfry to

the

cakes,

and

light

brown on both

sides.

Beef OroqnetttB.

You can make


moulding
it

these
rolls

of

the

cold

hash by
a half
in

into

about

three and

inches long,
diameter.
floured

and rather more than an inch


these

Roll

over
to

and

over

on

dish

or board

get them smooth and the

regular in

shape;

flatten

ends by setting

each upright on the floury dish, and put enough


dripping in the pan to cover them
as they
lie

on their sides
before they go

in
in.

it.

It

should

be

very hot

Roll over carefully in the fat as they brown,


not
in to
spoil

the shape.
;

Do
fast

not put too


as they are

many
done

the pan at once

as

take
all

them up and

lay in a hot
jieatly

colander until
flat

are ready.

Arrange

on ^ heated

^ish and serve.

74

MARION HARLAND'S COOK BOOK.

A
Cut
thick,
slices

Mutton Stew.
cold

of

mutton

half

an

inch

trim away fat

and skin and divide the


squares

lean

meat into

neat

about

an

inch

across.

Drop a
nut
in

piece of onion as large as a hickory-

cupful Strain

of

water
water
onion

and

boil

fifteen

minutes. muslin,

the the
this
If

through
hard

a
to

bit

of

squeezing

extract

the flavor.

Allow

cupful of water to
less

two

cupfuls of meat.
less

you have

mutton use
of

water;

if

more increase the quantity

liquid.

Pour the water

into

clean
full

saucepan and
of

when

it

boils

add two

tablespoonfuls

butter cut into bits and


in

rolled

over and over


will

browned

flour

until

no more

adhere to

the butter.
Stir
this in

with a

little

pepper and
of

salt,

pinch
juice.

of

mace

and a

teaspoonful
in

lemonmeat.
side

Boil

up once and drop


let
it

the

Cover closely and

simmer

at

one

WHAT TO DO WITH
oi

"

LEIT-OVERS."
never quite

75
boiling,

the
ten

stove,

almost,

but

for

minutes.
into a deep dish and

Turn

serve very hot.

Minoed ICatton on Toast.

Trim

off

skin

and
in

fat

from

slices

of

cold

mutton and mince


witn

a chopping-tray.

Season

pepper and
a
clean

salt.

Into

frying-pan,

pour

cupful

of

mutton-gravy

which
a
little

has
hot

been
water

skimmed
and

well,

mixed

with

strained

through a

bit

of

coarse

muslin.

When
browned
water,

this

boils,

wet

teaspoonful

of

flour with

three tablespoonfuls of cold


of

and a teaspoonful

tomato or walnut
of

catsup, or half a teaspoonful


sauce.

Worcestershire
stir

Rub
in

out

all

the

lumps and
Boil

into

the
well

gravy

the

frying-pan.
in

up once

before putting

the mutton.

As
all

soon as the mixture bubbles and smokes

over,
it

draw
will

it

to

one
hot.

side

of

the
quite

range
boil;

where

keep

but

not

76

MARION HARLANDS COOK BOOK.


it

cover

closely,

and

let

it

stand iive minutes.


insipid

Warmed-over

mutton

becomes

when

cooked too much.


Before the mince
the bread.
is

put into the pan, toast


slices
If

Cut thick
off

frora

a stale

loaf,

and trim

the

crust.

you

would

have

them look
a

particularly nice, cut


biscuit-cutter.

them round with


to

cake

or

Toast
until

lightis

brown,
cooked.

and

keep

hot

the

mince

Then
butter

lay

the

toast

on

heated

platter;

the

rounds

well

on

both

sides,

and

pour on each a tablespoonful of boiling water.

Heap

a great spoonful
piece.

of

the

minced mutton

on each

The mince
yet

should not be a
as
to

stiff

paste,

nor
dish.

so

soft

run

all

over

the
for

cupful of

gravy will

be

enough

three

cupfuls of meat.

Some
chow
in

people

fancy a

little

green pickle or

chow
the

chopped

very
while

fine

and

mixed
Others

with

mince

cooking.

WHAT TO DO WITH
think
of

"LEFT-OVERS."

7^

the

dish

improved
of

by

the put

addition
in

teaspoonful
it

lemon-juice
fire.

just

before taking

from the

Devilled Untton.

Cut even
fat.

slices

of

cold

mutton, not too

Stir together

and

melt in a clean fryingof

pan two tablespoonfuls


one of currant or grape

butter

and

jelly.

When
for

it

hisses

lay

in

the

mutton

and

heat slowly
five

turning
or

several
until

times

minutes,

the

slices

are soft

and very

hot,

but

not

until

they begin to crisp.

Take

out

the

meat,

lay
set

on

warmed
boiling

dish,

cover

and

over

water.

To

the

butter

and

jelly

left

in

the

pan

add three tablespoonfuls of vinegar,

A A

small teaspoonful

of

made
salt.

mustarl.

quarter spoonful of

78

MARION HAELAND
Half as
Stir

COOK BOOK.
as

much pepper

you have

salt.

together over the

fire

until they boil,

and

pour on the meat.

Cover three

minutes over boiling water, and serve.


Devilled, or Barbecued

Ham.

Slice cold Ferris

&

Co.'s

"Trade Mark" ham,

lean

and

fat together,

and lay in a clean fryinggrease that runs from


lean
is

pan.
it

Fry gently
it

in the

as

heats,

until

the

soft,

the fat

clear

and beginning to crisp


slices

at

the edges.
a

Take out the

with a fork, lay on

warmed

dish

keep hot over boiling water.


left

Add

to the fat

in the frying-pan:

Four tablespoonfuls of

vinegar.

small teaspoonful of

made mustari.
will
lie

As much

pepper

as

easily

on

a silver half-dime.
Stir until
it

boils,

then pour on the ham.


covered over the boiling

Let

it

stand
five

water for
to

minutes

before sending

the table.

WHAT TO DO WITH

"

LEFT-OVER? '

79

Ohioken Oroqaettes.

One cup
One One

of cold

chicken,

minced

fine.

quarter cup of pounded


teaspoonful
of

cracker.

cornstarch, wet

up

in

little

cold

water.

One
One

egg.

tablespoonful

ot butter.
salt.

Half a tablespoonful of

good pinch of pepper.

Half a cupful of boiling water.

Mix minced chicken and


in a

crumbs

together

bowl with
water
set

salt

and pepper.
a clean saucepan,
the
fire.

Put the boiling

in

add the butter and


the butter
is

over
stir

When
corn

melted
stir

in
it

the

wet

starch.

Boil and

until

thickens.
in

Have the egg beaten

light
it.

a bowl
well,

and
and

pour the hot mixture upon

Beat

mix with the minced chicken.


fectly cold

Let

it

get peras
di-

and

make

into

croquettes

rected for beef croquettes.

80

MARION HARLAND'S COOK BOOK.


But
oil

these

in

a well-beaten

egg, then in

fine

cracker-crumbs instead of

flour,

and

fry,

few at a time, in a mixture half-butter,

half-lard

enough
drop of
it

to
fat

cover

them

well.

Drain
as

off

every

from eaeh

croquette
all

you take

up,

and keep hot

until

are done,

Serve bot and at once.

DINNEE DISHES.

T AM
*

amused

and yet made

tho'ightful

by

the fact

that so

many young housekeepers


pleasure
learn
in

write to

me

of

their
to

cake-making
to

and

their

desire

how
as

compound

what

are

usually

known

" fancy-dishes," for


loaf-cake,

some sending
cookies
least

excellent

receipts

and doughnuts, while few express the


in

interest
drift

soups,

meats

and vegetables.
thoughts re!

The
minds

of
of a

the

dear

creatures'

me

rhymed
setting

"If
forth

had " which


a
little

read years ago,

how
a

boy
of

would
pastry,

have

if

he
with

could,
taffy,

house

built

floored

ceiled

with

sugar-

plums,

and

roofed

with
81

frosted

gingerbread.

"

82

Marion harland's cook book.


a cook

In engaging
of
all,

one

does

not

ask,

first
?

"

Can you get up handsome


understand

desserts

but,

"

Do you

bread-making

and

baking, and the

management of meats, soups,

and other branches of plain cookery?"

The same "plain cookery"


which the family health and
turn.

is

the

pivot on

comfort rest and


to

If

you would qualify yourselves


it

be-

come thorough housewives,


that as

is

as

essential of
this,

you should master the principles


that

musician

should

be

able

to

read

the notes on the


tolerably as

staff.

Some
they
as

people do play

by

ear,

but
less
is

are

never
of

ranked
music.

students,

much

professors

"Fancy" cookery
embroidery
is

to

the
of

real

thing

what

to

the

art

the

seamstress.

She who has learned how


deftly
find

to

use her needle


band,"
stitches
will

upon

"seam,

gusset

and

the acquisition of
matter.
is

ornamental

an

easy
stitch

Skill

in

Kensington
fitting

and

satin

of little

value in

one to

do

"fine," which, is

also

useful sewing.

DINNER DISHES.
I

8')

am
to

sorry

to

add

that

my
rich

observation

goes
ers

prove that

more American housekeepand


cake
thir

can

make

delicate

excellent soups.

Sonp Stock.

Two pounds
One pound

coarse lean beef, chopped almos;

as fine as sausage-meat. of lean


of

veal

also

chopped.
or

Two pounds

bones

(beef,

veal,

mut

ton) cracked in

several places.

Half an onion chopped.

Two

or three

stalks

of

celery,

when yov

can get

it.

Five quarts of cold water.

Meat and bones should be raw, but


jve on,

if

yoii

bones

left

from underdone beef or mut-

you

may

crack
(no
it

and
salt

add

them.
in
at

Put

all

the ingredients
clean
pot,

or pepper)

a large

cover

closely
it

and

set

one side

of the

range where

will

not get

really hot

under two hours.

This

gives

the water

time

84
to

MARION HARLAND'S COOK BOOK.


draw out
the
juices
of

the
stir

meat.

Then

remove to a warmer

place,

up well from
longer.

the bottom, and cook slowly five hours


It

should
softly

never

boil

hard,
all

but

"bubbleFast
the

bubble"

and steadily
fibres

the while.
in

boiling toughens the


juice

and keeps

of the

meat which should form the body

of the

soup.

When
fire,

the

time
in

is

up,

lift

the

pot from

the

throw

heaping

table-

spoonful of

salt,

and a teaspoonful of pepper,


into

and

pour be

out
a

your

"stock-pot."
or
jar,

This
with

should

stout

stone crock

cover,

and be
it

used
free

for nothing

else.

See that
all

is

from

grease, dust

and

smell,

scald

out with

hot water and soda,

then with clean boiling water just before pouring in the soup, or the hot liquid

may
a

crack

it.

Put on the
until

cover and

set

in

cold place

next day.
take
off

Then
fat

every particle

of

the
as

caked
drip-

from the
for

top.

You can
Soup
that

use

this

ping

frying.

has

globules

of

DINNER DISHES.
grease floating on
the surface
is

85

unwholesome

and slovenly.
Strain the

skimmed

liquid

through a colander,

squeezing the meat


of

hard to extract every drop


the tasteless fibfes

nutriment

Throw away

and bones when you have wrung them dry.


This
process

should

give

you about three

quarts of strong " stock."

Rinse your

jar

well
it

and

pour

back

the

strained stock into

to

be used as the foun-

dation of several days' soups.

Season
in

it

highly

and keep on the


I

in

cold

place

to

warm weather

ice.

hope you

will

not

fail

set

up a "stockIt

pot."

Every family should have one.


matter
of

makes
and

the
easy.

really

good

soups simple

Olear Soup with Sago or Tapioca.

Soak
tapioca
water.

half

a cup

of
in

German sago
a
large

or pearl
of

four

hours

cup
put

cold

An

hour

before

dinner

quart

86
of

MARION HARLAND's COOK BOOK.


your
soup-stock
to

on
boil.

the

stove
it

and
is

bring

quickly almost
in

When
the
to

hot, stir

the

raw white

and

shell

of

an egg,
the

and,

stirring

frequently

prevent
of

egg

from catching on the bottom


fast

the pot, boil*

ten minutes.
off

Take
cloth,

and

strain

through

a clean

thick

wrung out
in

in

hot water and laid like a

lining
cloth,

your colander.
will

Do

not squeeze the

or you

muddy

the soup.
strained,

Return
saucepan,
in

the

liquid,

when

to
;

the
stir

which must be
tapioca

perfectly

clean

the

soaked

and

teaspoonful

of

minced parsley, and


the side of the range.
If necessary,

simmer

half

an hour on

add a

little

more seasoning.

When
irou

you have made nice clear soup once,


if

may,
a

you

like,

color

the

second supply

ffith

little
is

" caramel- water."

This

made by putting a

tablespoonful
it

of
fire

sugar in a tin cup and setting


until
it

over the
bubbles,

breaks up

into

brown

then

DINNER DISHES.
pouring
si

87

few tablespoonfuls
it

of

boiling

water
tablewill

on

it

and stirring
in

until

dissolved.
clear

spoonful of this
give
lavor.

a quart of
color

soup

fine

amber
all

and

not injure the

Send

soups in to table very hot.

Jnlieime Soup.

One

quarter of a
as
for

firm
slaw.

white cabbage, shred

cold

One One One

small
thin

turnip,

peeled

and

cut

into

dice.

carrot,

peeled and cut into strips like

inch-long straws.
teaspoonful
of

onion shred

fine.

Three

raw tomatoes, peeled and

cut

into

bits.

One

tablespoonful
if

of

minced parsley, and,


three stalks of celslices.

you can get

it,

ery cut into

thin

Use a sharp

knife for
little

this

work and bruise

the vegetables as

as

possible.

88

MARION HARLAND S COOK BOOK.

When

all

are
to

prepared,

put

them

in

hot

water enough

cover them, throw in a tea-

spoonful of salt and cook gently half an hour.

Clear a quart
the
ful
last

of

soup-stock
it

as

directed

in

receipt,

and color

with

a teaspoon-

of Halford sauce,

or walnut catsup. are tender,

When
into

the vegetables

turn them

colander
or

to

drain, taking

care

not

to

mash
in

break

them.

Throw away

the water
vege-,

which they were

boiled,

and add the

tables to

the clear hot soup.


to

Taste,
or salt,

determine

if

it

needs more pepper

and simmer

all

together gently twenty

minutes before turning into the tureen.


White Ohicken Sonp

(Delicions).

tough

fowl

can

be

converted
it

into very
for

delicious

dishes
it,

by

boiling

first

soup

and mincing
In boiling
for
it

when
allow

cold, for

croquettes.
of

it,

quart

cold water
it

each pound of
will

chicken,

and

set

where

heat very slowly.

DINNER DISHES.
If

89

the

fowl

be

quite

old

do

not

let

it

reach a boil gently four

under two
hours longer.

hours,

then boil very

Throw
take
it

in

a tablespoonful of
fire,

salt

when you

from the

turn chicken and liquor


all

into a

bowl and set in a cold place


off

night.

Next day skim

the

fat,

strain

the broth

from the chicken, shaking the colander to


this
well,

do
cro-

and

put

aside

the

meat

for

quettes or a scallop.

Set three pints


with

of of

the broth

over the

fire

teaspoonful

chopped
let
it

onion, season
boil

with salt and pepper, and


hour.

half

an

Line a colander with a thick

cloth,

and

strain the liquid, squeezing the cloth to get the


flavor

of the

onion

Return the strained


with
a
tablespoonful
boil.

soup to
of

the

saucepan,

minced

parsley,

and

bring to a

Meanwhile, scald in a farina


of milk, dropping into
it

kettle a cupful

a bit

of soda tlie
Stir into

size

of a pea.

this

when

hot^

tablespoonful

ol

90

MARION HARLAND'S COOK BOOK.


wet

cornstarch
it

up

with
it

cold
into

milk.

Wh
bowl
in
light.

thickens

scrape

out

which
Beat

you
all

have

two

eggs

whipped

together well, and stir in, spoonful by

spoonful,

a cupful of the boiling soup.


the
in

Draw
range,
let
it

soup
the

pot

to

one
of

side

of

the

stir

contents

the

bowl,

and

stand

but

not

boil

three

minutes

J'-^'fore

pouring into the tureen.


Ohickeu and Bioe Sonp

[s

made

as
di

white chicken soup, but with the


four
tablespoonfuls
to
of
rice,

addition
soft,

boiled

and added

the

chicken

liquor at

the
as

same time with the


directed,

parsley.
etc.

Then proceed

with milk, eggs,

Tomato Soap.

Add

a quart of raw tomatoes, peeled and


sliced,

or

a can of

stewed

tomatoes,
of

and half a small onion to a quart


stock,

and stew slowly one

hour.

DINNER DISHES.
Strain and rub through

91

a colander ^nd sel

again over the


Stir
in

fire.

tablespoonful
into

of

butter cat

up
oi

and
flour.

rubbed

tablespronful

tablespoonful
cold water.

of cornstarch

wet up with

Season
boil

to

taste

with

pepper

and

salt,

once more and pour

out.

Bean Soap.

Soak one
lukewarm
quarts
of

pint

of

dried

beans

all

night la

water.
cold

In

the

morning add three


a

water, half

pound

of

nice

salt pork, cut into strips, half

an onion chopped,
Set
at

and three stalks of


one
side
it

celery,

cut small.
it

of the
will

fire

until

is

very hot, then


let
it

where

cook

slowly,

and

boil

four hours.

Stir
is

up often from the bottom, as

bean-soup

apt to scorch.
before dinner,
set

An

hour

a colander over

anothw pot and rub the bean porridge througk

92

MARION HARLANDS COOK BOOK.


stout

the holes with a


the skins
in the

wooden spoon, leaving

colander.
fire,

Return the soap to the


spoonful
of
flour,

stir in

a table-

of

butter

rubbed

in

tablespoonful

and

simmer

gently

fifteen

minutes

longer.

Have ready
of strips

in

the tureen
stale

a double handful
bread,
fried
like

or
in

squares of

doughnuts

dripping, and

drained dry.

Also,

half a lemon,

peeled and

sliced

very
serve.

thin.

Pour the soup on these and

Soup Maigre (without Meat).


potatoes,

Twelve mealy

peeled

and

sliced.

One One

quart
half

of tomatoes

canned

or fresh.

of an

onion.

Two
One

stalks

of celery. of

tablespoonful

minced parsley.
of

Four tablespoonfuls
rolled

butter,

cut up and

in

flour.

One

tablespoonful
dissolved in

of

cornstarch
water.

wet and

cold

DINNER DISHES.

93

One lump

of white

sugar.
will

Three quarts of cold water


Parboil
in

be needed.
minutes
well.

the

sliced

potatoes
to
it

fifteen

enough
this

hot
off

water

cover away.

them

Drain
toes,

and throw
onion,

Put potaparsley

tomatoes,

ceiery

and

on

in

three quarts of cold water, and cook gently

two hours.

Then rub them


turn the

all

through
pot,

a colander,

re-

soup to the
taste

drop in the sugar,


salt,

season

to

with pepper and


the

boil

up

once and take


floured butter,

off

scum before adding the


this
is

and when

dissolved,

the

cornstarch.
Stir

two
is

minutes
for
if

over

the

fire,

and

your
it

soup
will

ready
too,

the table.

Very
be

good

prove,

the

directions

exactly

followed.

When
instead

celery
of
it,

is

out of season,
little

you can use


of
celery,
or,

essence
salt.

what

is

better, celery

MEATS.

ONE
youngest
sat at

of

the
I

most

comico-pathetico
is

true

stories
of

know

that

of

a boy, the

a large family, who, having always


table,

the second

knew nothing

experi
oi

mentally of the choicer portions of chicken


turkey.

Being invited

out

to

dinner as
first

tht;

guest of a playmate, he was asked,


present,
ferred."

of al5

"what

part

of

the

turkey he

pre

"The
stuff"

carker" (carcass), "and a


(stuffing),

little

of the

"if

you please,"

replied the

poor Mttle fellow, with prompt politeness.


It

was

his

usual

ration,

and

in

his

igno-

rance,

he craved nothing
94

better.

MEATS.
ITie
entries,

95

pupil in

cookery who enjoys lossing up


rechauffes, but can-

and devising dainty


the

not

support

thought

of
joints

handling
of

raw

chickens
meat,
is

and

big-boned

butcher's

hardly wiser than he.

It is

a
of

common
the
fit

fallacy

to believe
art
is

that

this

branch

culinary

uninteresting
of

drudgery,
plain

only for

the

hands

the

very

hired cook.
lies in

Anotner mistake, almost as prevalent,

supposing that she can, of course, perform the


duty properly.
skill

There
a

is

room

for

intelligent

in

so

simple

process
is

as

roasting

a or

piece

of

meat,

nor

the
is

task

severe

repulsive. to

Practically, it
to

far

more important
than to be
profi-

know how

do

this

well,

cient

in cake, jelly,

and pudding making.

Boait Beef.

Have a
grate.

steady,

moderate
heat

fire

in

the stovemea<is

Increase

the

when the

thoroughly warmed.

96

MARION HARLAND'S COOK BOOK.

Lay the
baking-pan,
of

beef, skin side

uppermost, in a clean
over
it

and

dash

all

two

cups
salt

boiling water in which

a teaspoonful of
sears

has

been

dissolved.

This

the

surface

slightly,

and keeps

in the juices.

Shut the oven door, and do not open again


tor

twenty

minutes.

Then, with

ladle

or

iron
it

spoon dip up the salted water


the
top
of

and pour
every

over

the

meat, wetting

part again and again.

Eight or ten

ladlefuls

should be used in this "basting," which should be repeated every fifteen minutes for the next
hour.

Allow twelve minutes


beef.

to

each pound of

meat in roasting

Do
baste,

not swing the oven door wide while you

but

slip

your hand (protected by an old


left

glove or a napkin) into the space


half-open
door,

by the
the
it

and

when you have wet

surface of

the roast quickly and well,

shut

up again to heat and steam.

A
to

little

care in

this

respect will

add much

the flavor and tenderness of the beef.

MEATS.
Should
one
side

97
or

of

it,

the

back, brown

more
the
to

rapidly

than

the

rest,

turn

the

pan
dry

in

oven,

and

should

the
in

water
another

up

few

spoonfuls,
tea-kettle.

pour

cupful

from the

About

twenty minutes
is

before

the
to

time for
the oven-

the roasting
door,

up,

draw the pan

and

sift

flour over

the meat from a flour

dredger or a small sieve.


the
flour

Shut the door


abundantly,

until

browns, then

baste

and

dredge again.
In five
minutes,
or

when
the

this

dredging

is

brown, rub the top of


teaspoonful
of

meat with a good


quickly and close

butter, dredge

the door.
If

the

fire

is

good,
will

in

few
the

minutes
surface

a
of

nice

brown
cooked
take

froth

encrust

the
table,

meat.

Lift

the

pan

to

the

side

up

the

beef

by slipping a strong
under
it,

cake-turner cr broad knife


firmly with
platter.

holding

it

fork,

and transfer

to

heated

98

MARION HARLAND'S COOK BOOK.


Set
in

the

plate-warmer,

or

over

boiling

water,

while you

make the

gravy.

Gravy (brown).

Set the pan in which the meat was roasted,

on the range when the beef has been removed


to

dish.

Scrape

toward

the

centre

the

browned
in

flour

from sides and bottom and dust


your
boiled

little

more from
has
is

dredger

as
until

you
the

stir.

If

the water
of
hot,

away

bottom
boiling
stir

the

pan

exposed, add
the the

little,

directly

from
is

teakettle

and

until

the

gravy

of

consistency of

rich

cream.

Pepper to taste and pour into a gravy boat.

While

give these directions, I


of

may remark
made
thick-

that few people

nice

taste
beef.

like

ened gravy with


stead,

roast

Many
the

prefer, in-

the

red

essence

which
in

follows
dish.

the

carver's

knife

and

settles

The
~'-

carver should give

each person

helped hir

her choice in this matter.

MEAtS.
I

d&

am

thus

explicit

with
is

regard to roasting
substantially

beef because

the
all

process
meats.

the

same

with

Dash
for

scalding

water

over the piece

put

down
slowly
;

cooking in this
first,

way

heat

rather

at

increasing
;

the heat as you go on


the oven open as
little

baste faithfully

keep

as

may be and

dredge,

then baste, alternately, for twenty minutes, or


so,

before dishing the

meat.

Boast Mutton.

Cook exactly
wish
a

as you would beef:

but

if

you
the

made

gravy,

pour

it

first

from

baking-pan into a bowl and set in cold water


five

minutes, or until the fat has risen to the

top.

Skim

off

all

of

this

that

you can
It
is

remove

without disturbing the dregs.


tallow" not for
the
fire,

" muttonbut

very
human

good

for

chapped

hands,

stomachs.

Return the gravy to


if

thicken,

add boiling water,

needed,

and

stir until

smooth.

loo

MARION HARLAND^S COOK BOOk,


currant,

Always send

or

grape

jelly,

around

with mutton and

lamb.

Boast Lamb.

Cook two minutes


you would mutton.
send in with
it,

less

in

the

pound

than

Instead of gravy, you can

if

you choose

Mint Sauce.

To two

tablespoonfuls of chopped
of white

mint, add

a tablespoonful
thirds

sugar and

nearly two

of a cup

of

vinegar.
in

Let them stand


cool

together ten

minutes
table.

place

before

sending to

Boast Veal

Must

be

cooked

twice

as

long

as

beef

or

mutton, and very well basted,


fibrous

the flesh being

and

dry.

To

the

made gravy add two

teaspoonfuls

of

stewed and strained tomato, or


catsup,

one tablespoonful of tomato

and

cook

one minute before pouring into the gravy-boa

MEATS. Roast Turkey, Chicken or Duck.


It

lOr

would not be possible


directions

for

me
you

to

write
preto

such

as

would

enable

to

pare a fowl for cooking.


learn

Yet

advise
poultry.

you

how

to

draw and dress


if

Watch
else

the process clobcly,

you have opportunity, or

ask some experienced friend to instruct you.

For the
fowl
is

present

we

will

suppose
pan.

that

our
it

ready for the roasting


breast
boiling

Lay
a

in

tenderly,

uppermost,

pour

bountiful

cup of
if it

water, slightly

salted,

over
if

it,

be a chicken

or

duck,

two
often,

cupfuls,

turkey, and roast,

basting

about
the

twelve

minutes for each pound.

When
on
one

breastbone

browns, turn
this

the

fowl
the

side,
all

and

as

colors,

on

other,

that

may

be

done evenly.

Dredge

once
the

with
roast,

flour

fifteen

minutes before taking up


this

and

when

browns, rub

all

over

with

tablespoonful

of butter.

Shut up ten minutes longer

and

it

ready for dishing.

Chop the

liver

and soft parts of the gizzard


roasted

which

have

been

with

the

fowl-

102
fine,

MARION HARLANd's COOK BOOK.


and
it
Fricasseed Ohicken.
stir

into

the gravy while

you

are

making

Cut up a full-grown fowl

into

joints,

divid-

ing the back and breast into two

pieces each.
salted,

Lay
half

these

in

cold

water, slightly

for

an hour.
the

Wipe dry with a


of
salt

clean cloth.

In

bottom

pot

scatter

handful

of chopped fat
ful

pork, with half a teaspoon-

of

minced onion.

On

this

lay the

pieces

of chicken.

Sprinkle a double handful of pork


half

on the top with another


onion,

teaspoonful

of

pour in
all,
fit

carefully,

enough cold water


top,
It

to

cover

on a close

and set the pot


should
not boil

where

it

will

heat slowly.
least.

under one hour at


then,

Increase
gentle

the
boil
is

heat,
for

but

keep at

very

another hour, or

until

the

chicken
will

tender.

The

time needed for

cooking

depend on

the age of the fowl.

Fast stewing will harden

and toughen

it.

When
fork

done, take

out
a

the

chicken
dish,

with

and

arrange

on

warm

covering

MEATS.

103
plate

and keeping

it

hot

in

the
to

warmer
left

or
in

over boiling water.

Add

the gravy

the pot two tablespoonfuls of chopped parsley, a heaping


tablespoonful
of

butter
half

cut

up

in

the same quantity of


of
salt,

flour,

a teaspoonful

and
Stir

a
to

quarter
a boil.

of

teaspoonful

of

pepper.

Meanwhile, beat
of

up

an egg in a bowl, add a teaspoonful


starch,

corn-

and a small cupful of milk, and when

these are mixed, a cupful of the boiling gravy.

Beat hard and pour into the pot where


rest

is

the
take

of

the gravy.

Bring to a quick
fire

boil,

at

once

from

the

and
it

pour
stand

over over
table.

the

chicken.

Cover

and

let

hot

water three minutes before sending to

Smothered Ohicken.

The chicken must be


as
for
it,

split

down the back


and wiped dry.
pour

broiling,

washed well
in

Lay
in

breast upward,

a baking pan;
in

two cups of boiling water,


a
heaping

which has been


of
butter,

dissolved

tablespoonful

104

MARION HARLAND S COOK BOOK.


CLVv,r

and

with
fitting

another
exactly

pan
the

turned
edges

upside

down

and

of
lift

the the

lower one.
cover

Cook slowly
baste

half

an hour,
with
the

and

plentifully

butter
for

water in the pan;

cover

again

and
again,

leave

twenty
once

mintues

more.
another

Baste

and
an
if

yet

more
the

in

quarter

of
see

hour.
it

Try

chicken

with

fork

to

is

done.

An
for a

hour and ten minutes

should
last

be

enough
a
in

young

fowl.

Baste the
butter;

time with
leave

tablespoonful of
the

cover
longer

and
before
be

oven ten

minutes
It

transfer-

ring to a hot dish.

should

of

fine

yellow brown

all

over, but crisped nowhere.

Thicken the gravy with

a a

tablespoonful
little

of
salt

browned
and

flour,

wet

up

in
boil

water,

pepper

to

taste,

up once

and

pour

a cupful over the chicken, the rest into a gravy


boat.

There

is

no
this.

more

delightful preparation of

chicken than

MEATS.
Boiled

105

Com Beef,
water
for
off

Lay

in

clean

cold

five
all

or

six
salt.

hours when

you have
it

washed
a pot

the

Wipe and put


in

into

and

cover

deep

cold

water.

Boil gently

twenty-five

minutes

per
the
it,

pound.
fire

When
set in

done,

take

the

pot

from

and

the the

sinlc

with the meat in

while you
Strain a

make

sauce.

large

cupful
it

of

the liquor into

a a

saucepan

and

set

over

the

fire.

Wet

tablespooniul of flour

up with
stir
it it

cold
in

water, and

when the
spoonful

liquor
of

boils,

with a great
before

butter.

Beat

smooth

adding the juice of a lemon.


dish.

Serve in a gravyall

Take up
it,

the beef,

letting
in

the liquor

drain from

and

send
for

on a

hot platter,

(Save the

pot-liquor

bean soup.)

Boiled Mntton.

Sew up
of in

the leg
net

of

mutton

in

stout piece
lay
it

mosquito
a pot

or of "cheese

cloth;"

and coyer several inches

deep

with

106
boiling
salt,

MARION HARLANd's COOK BOOK.


water.

Throw

in

tablespoonful
to

of

and

cook twelve minutes


the
cloth

the
in

pound.
it

Take up

with

the meat

and

dip in very cold water.


dish

Remove

the bag and

the meat.
taking

Before
sauce,

up the

mutton,

make

your

using as a base a cupful of the liquor

dipped

from

the
the

pot.

Proceed

with

this

as

you did with

drawn

butter sauce for the


of

corned beef, but instead

the

lemon
if

juice,

add two
them.
If

tablespoonfuls of capers
not,

you
of

have

the

same quantity

chopped

green pickle.

11

VEGETABLES.

f N attempting
J.

to
list

make out under


of
receipts,
I

the above

heading,

have

laid

down my pen
agement.
supplied

several

times

in

sheer discour-

The number and


by
for

variety of esculents

the

American

market-gardener
treaI

would need
tise

a just mention of each, a


larger

several times

than a

our volume.
of

have, therefore,
tables
in

selected

few

the

vege-

general use on our tables, and given

the

simplest

and

most

approved

methods

of

preparing them.

As

preface

transcribe

from

"Common

Sense in the Household"

"Rules applicablb

TO TBB COOKING OF AU. VeGBTABLBS."


107

108

MAKION HARLANDS COOK BOOK.


as

Have them
Pick
over,

fresh

as possible.

wash

well,

and

cut

out

all

de-

cayed parts.

Lay them when


cooking.
If

peeled in

cold water before

you

boil

them put

little

salt

in

the

water.

Cook

steadily

after

you put them on.

Be

sure they are thoroughly done.


well.

Drain

Serve hot!
Potatoes (boiled).

Pare
starch

them
or

thin

with
in

sharp
greatest

knife.

The

meal

lies,

quantities,

nearest to the skin.


for

Lay

in

clean cold

water

one hour,

if

the potatoes are newly gathleft

ered.
for

Old potatoes should be


several

in the watei
will

hours.

If

very old, they


all

be

the better for soaking

night.

New

potatoes

require half an hour for boiling, and the skins


'are

rubbed

off

with a coarse cloth before caey

VEGETABLES.
are cooked.

109

Those stored

for winter use should

be boiled forty-five minutes.

Wipe each dry


kettle of

before dropping
water,
in

them
has

into a

boiling

which

been

mixed a heaping tablespoonful of


Boil
the
steadily
until

salt.

a fork will go easily into

largest.
off

Turn
on
its

the water by tipping the pot over


in

side

the

sink,

holding

the

top

on

with a thick

cloth

wrapped about
at

your hand,
of

and leaving room


.cover for

the
to

lowest edge

the

the water

escape,

but

not for a

potato to slip through.

Set the pot uncovered on the range; sprinkle

a tablespoonful of

salt

over the potatoes, shakit

ing the pot as you do this, and leave

where

they

will

dry

off,

but

not scorch,

for five

minutes.

Mashed Potatoes.
Boil

as

directed

in last

receipt,
off,

and when remove the

the

potatoes

have

been

dried

no
pot
to

MARION HARLAND^S COOK BOOK.


the
sink,

or

table,

break

and
fork,

whip
or a

them
split

into

powder with a four-tined

spoon.

When
whipped

fine,

add a great spoonful


thoroughly,
salting
to

of

butter,

in

taste

as

you go on.
ready
a

Have
and beat

cup

of

milk
is

almost boiling,

in until

the potato

soft

and smooth.

Heap

in

a deep dish for the table.

Onions

(boiled).

Remove
the sleek,
of
boiling,

the

outer

layers
skins.

until

you

reach

silvery, crisp

Cook

in plenty

salted

water,

until

tender.

Forty

minutes should be
are

sufficient,

unless the onions

very

old

and

large.

Turn

off

all

the

water;

add a cupful

from the

tea-kettle with

one of
utes.

warm milk and stew

gently ten min-

Heat, meanwhile, in a sauce-pan, half a cupful

of

milk

with

large

tablespoonful

of

butter.

Drain

the

onions

in

hot

chem

colander.

VEGETABLES.
turn

IH
dish,
salt

them

into a heated

deep

and

pepper

lightly,

and pour the

boiling

milk and

butter over

them.
nearly so rank

Onions cooked thus are not


of flavor

as

when

boiled

in

but one water.

Tomatoes (stewed).

Put ripe tomatoes into


water directly from the
cover closely for five

a pan, pour

boiling

kettle,

upon them, and

minutes.

The

skins will

then come

off

easily.

When
away
them
"the

all

are peeled, cut

them

up, throwing

unripe parts and the cores, and put


clean
salt.

into a

saucepan with

half

tea-

spoonful of

Stew twenty minutes before adding a heaping tablespoonful of butter, one teaspoonful of

white sugar
a
little

(for

dozen

large

tomatoes) and
minutes,

pepper.

Stew gently

fifteen

and

serve.
Scalloped Tomatoes.

Scald,

skin,

and

cut

each

crosswise,

into

112

MARION HARLAND'S COOK BOOK.


three
in

two or
of butter

pieces.

Jtist melt

teaspoontul

a pie-plate,

or

pudding-dish,

and
bit

put into this a layer of tomatoes.


of butter
salt,

Lay a
lightly

on

each

slice,

sprinkle

with

pepper,

and white sugar, and


or

cover with
Fill

fine

dry
with

cracker,

bread
layers

crumbs.
of

the

dish

alternate

tomato

crumbs,
top,
it.

having a thick coating of crumbs

on the
all

and sticking tiny "dabs"

of

butter

over

Bake, covered, half an hour.


pan,

Take
used

off the tin

or whatever

you

have

to

keep

in to

the steam, and


table.

brown nicely before sending

Beets.

Wash
skin,
if

well,

taking
will

care

not to
while

scratch
in

the

as
is

they

" bleed "

cooking

this

cut or broken.
boiling

Cook
if

in

water
or

an
five

hour

and
as

a half
their

young, three, four

hours

age increases.
Drain, scrape
off
;

the

skins,

slice

quickly

with a sharp knife

put into a vegetable dish,

VEGfiTAfiLES.

113
of

and pour over them a


with

half a cupful of

vinegar,
to

two

tablespoonfuls
little

butter,

heated

boiling,

and a

salt

and pepper.
in a

Let them stand three minutes covered

warm

place before serving.

Green Peas.

Shell

and

leave
in

in

very cold water


plenty
of
in boiling, half

fifteen

minutes.
water.

Cook

salted

They should be done


in

an hour.
get rid
dish,

Shake gently
of

hot
into

colander
a

to

the water;

turn
salt

heated

deep
stir
in

sprinkle with

and pepper, and

fast

and

lightly

with a fork, two tablespoonfuls of

butter.

Eat while hot


String Beans.

Do

not cook these at

all

unless you are wil-

ling to

take the trouble of "stringmg" them.


knife

With a small sharp


and
blossom-tips,

cut off the

stem
tough

then

trim

away

the

Il4
fibres

Marion harland*s cook


from the sides carefully,

fioOK.

and

cut

each

bean into inch-lengths.

Lay

in

cold
in

water for half an hour.


boiling

Cook

one hour

salted

water,

or until the

beans are tender.


Drain,
peas.

butter

and

season

as

you

would

String
slovenly,

beans
unequal

half-trimmed

and

cut

into

lengths are a vulgar-looking,

unpopular dish.

Prepared as

have directed,

they are comely, palatable and wholesome.

SqnasL
Pare, quarter, take out

the seeds, and lay in

cold

water for half an hour.


in

Boil

hot

salted
;

water thirty minutes


long
if

for

summer squash

twice as

the " Hub-

bard " or other varieties


used.

of winter

squash are
squeeze
into

Take up
in

piece

by

piece,

and

gently

clean
pot,

cloth,

put

back

the

empty dried

and mash quickly and smoothly

with a wooden spoon.

VEGETABLES.
Stir in

115

a heaping tablespoonful of butter for

one large squash, or two small ones. Season with


until

pepper and
hot, then

salt

heat and stir

smoking

dish

and serve.

Oanliflower.

Trim oS leaves and cut the

stalk

short.

Lay
Tie

in
it

ice-cold

water for half


bit

an hour.

up

in a

of white
pot,

netting.
deej>

Put

into salted

clean

cover

with

boiling water.

Boil

steadily,

not hard, one hour and ten

minutes.

Before taking
of boiling water

it

from the

fire,

put a cupful

in

a sauce-pan.

Wet
cold

a heaping teaspoonful of corn-starch with

water,

and

stir

into

the boiling until

it

thickens.
ter,

Then add two

tablespoonfuls of but-

and when

this is well stirred in, the strained

juice

of a lemon.

Remove

the net from the cauliflower, lay in

116

MARION HARLAND's COOK BOOK.


deep
dish,

and

pour

over

it

the
the

drawn
lemon

butter
juice

made
into

by the
tartare.

addition

of

satice

Egg
Slice
it

Plant.

crosswise,
salt

and about an inch thick;


water for one hour with a
slice to

lay in
plate
brine.

strong

on the topmost

keep

it

under the

This

will

draw out the


of

bitter

taste.
flat

Put a cupful

pounded crackers into a


and pepper.
eggs
in

dish and season with salt

Beat
bowl.

the

yolks

of

two

a shallow

Wipe each
in

slice of
roll

the egg plant dry,


it

dip

it

the egg, and

over and over in


in

the crumbs.
pan,
it

Have ready heated


lard,

a fryingin

some sweet
fine

and fry the vegetables

to a

brown.
slice
is

As

each
set

done,

lay

it

in

hot

colander

in

the

open
dried

oven,
off.

that

every

drop of grease
hot platter.

may be

Serve on a

VEGETABLES.
Spinaoh.

117

Wash
of

very carefully, leaf by

leaf,

to get rid

sand

and

dust.

Lay
to

in

very cold water


Boil forty-five

until

you are ready

cook it

minutes; drain in a coiander and chop fine in


a wooden
spoonfuls
spinach),
tray.

Beat then three great tablebutter


(this

of

for

peck

of

a teaspoonful
salt,

of white
little

sugar, and half

as

much

with a

pepper.

Whip

all

to a soft green
pot.

mass and return

to the

empty

As you
rich

stir

it

over the
if

fire

add a cupful of
it

milk cream,

you

have
dish.

whip
thin

up

hard and turn into a deep

Cut two hard-boiled


and lay
in order

eggs

into

slices,

on the spinach when

dished.

12
DESSEETS.

TTNGLISH
-'
is

cooks would
Sweets."

call

this

"A
with

Chap-

ter

on

"Dessert"

them

usually applied to fruits, nuts, etc.

Webster

defines

the word
service

thus
fruit

"A

of pastry,

or sweetmeats at

the close of an entertainment; the last course


at the table after the

meat."

Without dwelling
fruit

upon

the

fact

that

when

and coffee are served

they follow pastry

or puddings or sweetmeats,
of

we

take advantage
that

the elastic definition and


of the family

assume
is

the

dessert

dinner

a single prep-

aration of

" sweets."

The

too-universal fie will not appear


118

on our

DESSERTS.
menu.
I

119
its

am

tempted to wish

manufacture
lost
arts.

might soon be numbered among the Bayard Taylor once said that "If
slain its

Rum

had

thousands
slain

in

America, Pork-fat (fried)


thousands."

and Pies had

their ten

The

average

pastry

of

our
to

beloved
self-exile

land
if

would drive a Patrick Henry


were obliged to eat
it

he

every day.

Nor could

one of a dozen inexperienced cooks manipulate


puff-paste as
it

should

be handled in order to
Dexterity of motion and

be flaky and tender.

strength of wrist are needed for this operation,

such as belong only to the trained cook.

The
custards

more
and

wholesome
trifles,

and
plain

daintier

jellies,

and

puddings

we

have
things
to

selected

from

the vast variety of sweet


are adapted

known \o our housewives,

the powers of novices in


of

cookery, and not

unworthy the attention

adepts.

Boiled Oastard.

I'his

IS

the

base

of so

many

nice "fancy

120

MARION HARLANd'S COOK BOOK.


is

dishes," and
that
to

itself

so excellent and

popular

we may
it

properly lay the properly as

knowledge how
foundation-stone

prepare

the

of dessert making.

One
Five

quart of fresh, sweet milk.


eggs.
of sugar.
salt.

One cup One


One

quarter teaspoonful of

teaspoonful of essence of vanilla, lemon

or bitter almond.

Heat the

milk to a boil in a farina

kettle,

or in a tin pail set in a pot of boiling water.

In

warm weather put a

bit of

soda no larger
it

than a pea in the milk.


beat the eggs in
scalding,

While

is

heating
is

bowl.
salt

When

the milk

add

the

and

sugar,

and
all

pour
the

the hot liquid upon the eggs,


while.
vessel,

stirring

Beat up well and


keeping
boil.

return to the inner


in

the

water
or

the

outer at a
in

hard

Stir

two
;

three

times

the

first five

minutes

afterward, almost constantly.

DESSERTS.
hx _ quarter of an hour
it

121

ou^Ai to be done,

but of this you can only judge by close observation and practice.

The
yellow
;

color

changes

from

deep

to

creamy

the consistency to a soft richness that


it

makes
spoon,

drop
the

slowly

and

heavily
like

from

the

and

mixture
eggs,

tastes

a custard

instead of uncooked

sugar and milk.


it

When
If

you

have

done

right

once,

you

recognize these signs ever afterward.

underdone, the custard


;

will

be crude and
break.

watery

if
it

overdone,

it

will

clot or

Take

when

quite

right

directly
to cool,

just

at

the turn

from the

fire,

and pour

into

a bowl

before flavoring with the


boiled custard as

essence.

With a good

the beginning
desserts.

we
First

can

make

scores

of

delightful

among

these

we may
Onp
Onstard.

place

Fill

small

glasses

nearly to the top with

cold custard.

122

MARION HARLAND'S COOK BOOK,

Whip

the whites of three eggs

stiff.

Beat in three teaspoonfuls of bright-colored


jelly-currant,
if

you have

it.

Heap a

tablespoon of this

mMngue
it

on the

surface of each

glassful.

Set in a cold place until

goes to

table.

Floating Island.
Fill

glass

bowl

almost

to

the top with

cold

boiled

custard and cover with a


last

mMngue

made
jelly

as in

receipt.

Do
to

not whip in the


color the frothed

so

thoroughly

as

whites.
It
is

prettier

dish

when the

bright red

specks just dot the snowy mass.

Frosted Oustard.

Make
cold,

nice

custard
it,

let

it

get

perfectly

and

pile

on

instead of the whipped egg,

a
it

large cupful

of

grated

cocoanut,

sprinkling

on

carefully,

not to disturb the custard.

Eat with sponge cake.

DESSERTS.
Blano-mange.

123

Like custard,
idea,

this

is

the base

the
elegant

central

or

fact
is

of
of

numberless
in
its

com-

pounds, and

delightful

simplest form.

One package
Three pints

Cooper's

gelatine.

of fresh,

sweet milL

One even
One One

cupful of

white sugar.
of
salt.

half teaspoonful

teaspoonful of vanilla or other essence.


pea, put into the milk.

Soda as large as a

Soak the gelatine three hours


cold water.
farina kettle.

in a

cupful of
in

Then heat

the milk

(salted)

When
gelatine.

it

is

scalding,
fire,

stir

in

without taking

the vessel from the


Stir
strain
it

the sugar and soaked


it

three minutes after

is

boiling
into

hot,

and

through a coarse
get

cloth

bowl.

Let

almost
a

cold

before

adding
cold

the

flavoring.
;

Wet
in

clean

mould with
and
set

water
ice,

pour

the

blanc-mange
until firm.

on

or in

a cold

place

124

MARION HARLANDS COOK BOOK.


cloth
drip,

Dip a
will

in

liot

water,

wring

until

it

not

wrap about
flat

the

mould,

turn

bottom upward on a
tly

dish,

and shake gen-

to

dislodge the contents.

Eat with powdered sugar and cream.

Chocolate Oustard.

Five minutes before taking the custard from


the
fire,

add to

it

three heaping

tablespoonful

of grated

Baker's chocolate rubbed to a paste


cold milk.
coffee
color.

with a
is

little

Stir until the mixture

of a rich

Turn
nilla

out,

and

when

cold,

flavor

with

va-

and put into

glasses.

Whip
meringue,

the whites of three eggs to a smooth

beat in

three tablespoonfuls of pow-

dered
ture.

sugar,

and heap

upon the

brown mix-

Chocolate Blanc-mange.

(Our

French

scholars

will

say

that

this

should be termed " Brun-mange")

Mix with

the

soaked

gelatine

four heaping

DESSERTS.
tablespoonfuls of Baker's chocolate, grated, and
into the
rected.

125
stir
di-

scalding milk, and treat as above

In straining, squeeze the bag hard to


all

extract
vanilla

the coloring matter.

Flavor

with

Ooffee Blano-mange.

Soak the

gelatine

in

cupful

of

strong,

clear black coffee, instead of the cold water,

and

proceed

as

with plain

blanc-mange, using

no

other flavoring than

the coffee.

Tea Blanc-mange
Is

made

in

the

same way by
mixed

substituting for
tea.

the water

very strong,

Eat

with

powdered sugar and cream.


Pineapple Trifla

One package

of gelatine.

Two
One

cups of white sugar.


small
bits.

pineapple,

peeled

and cut

into

One-half teaspoonful of nutmeg.

126

MAKION HARLAND'S COOK BOOK.


Juice and grated
peel of a lemon.

Three cups of boiling water.


Whites
of four

eggs.
in

Soak the gelatine four hours


cold water.

a cup

of

Put into a

bowl with the sugar, nutmeg,

lemon-juice,

and

rind

and

minced

pineapple.

Rub
wooden
covered,

the fruit hard into the mixture with a


spoon,

and

let

all

stand

together,

two hours.
it

Then pour upon


stir

the boiling
is

water

and

until the

gelatine

dissolved.

Line a colander with a double thickness of


clean
it,

flannel,

and strain

the

mixture

through

squeezing
the
full

and wringing
flavor

the cloth hard, to


fruit.

get
until
It

of

the
it

Set

on

ice

cold,

but not until

is

hard.

should

be

just

"jellied"
to

around
the

the

edges,

when you

begin

whip

whites

of the eggs in a bowl set in ice water.

When

DESSERTS,
they are
quite
stiff,

127

beat in a

spoonful

at a

time

the

gelatine.

Whip
it

a minute after adin perfectly.

ding each supply to mix

Half an hour's work with the


give you
to eye

"Dover"

will

a white spongy
taste.

mass, pleasing alike

and

Wet
sponge
to turn

a mould

with

cold water,
ice

put in

the

and
it

set

on

until

you are ready

out.

This

is

a delicious
strawberries,

dessert

For pineapple

substitute

raspberries, or peaches.

Simple Snsao.
fine,

Two

cups of
of

dry bread cruniba.

Three cups

chopped apple.

One cup
One
much

of

sugar.
of

teaspoonful
allspice.

mace,

and

half

as

Two
One

teaspoonfuls of butter.
tablespoonful
of

salt

Butter a pudding-dish and cover the

bottom

128

MARION HARLANd's COOK BOOK.

with crumbs.

Lay on
sprinkled

these a
lightly

thick

layfe*

ai

minced
spices

apple,

with

salt

and
nits

more
up.

heavily with
all.

sugar.

Stick

of butter over

Then more crumbs, going


all

on
used

in this order until

the ingredients

are

The

top

layer

should
half

be

crumbs.

Cover

closely,

and bake

an

hour.

Re-

move the cover and


of

set on

the upper grating

the oven
in

until

nicely
in

browned.
it

Send

to

table

the

dish

which

was

baked.

Sanoe for the Above.

Two Two

cupfuls of powdered sugar.


tablespoonfuls

of butter.

Half teaspoonful of mace or nutmeg.


Juice (strained) of a lemon.

Two
Melt
beat
sugar,
like
in,

tablespoonfuls of boiling

water.

the

butter

with

the
or

hot

water

and
the
is

with
little

egg
at

whisk
time,

"Dover,"
the

until

sauce

a cream.

Add lemon

juice

and nutmeg,

DESSERTS.

129
dish,

mould
deep
firm.

into

mound
in

on

a glass

or a
it

plate,

and set
is

a cold place until

is

This

a good "hard

sauce" for any

hot pudding.
Oottage Pudding.

Two

eggs.
of

One cup
One cup
One

milk.

of sugar.

tablespoonful of butter.
of

Three cups
If

prepared

flour.

you have not the prepared, use family


flour with

two tablespoonfuls of baking


it.

powder, sifted twice with

One
Put

tablespoonful

of

salt.

the

sugar in a bowl,
it,

warm
and rub

the
it

butter

slightly,

but do not melt


into

with a
are

wooden spoon
thoroughly
light
in

the sugar until


together.

they
the

mixed

Beat
in

eggs

another

bowl, stir

the

sugar and
lastly tha

butter,
flour.

then the milk, the

salt,

and

130

MARION HARLAND'S COOK BOOK.


a
tin

Butter

cake

mould

well,

pour

in

the batter and

bake about forty minutes in a

steady oven.

Should

it

rise

very

fast,

cover the top with


is

white paper as soon as


prevent scorching.

a crust

formed, to

When
up

you think

it

is

done stick a
part.
If
it

clean,

dry straw into the thickest

comes
ready

smooth

and not sticky the


up.

loaf

is

to be taken

Loosen
knife,
table.

the

edges

from
plate,

the

mould with a
hot
to

turn out

on a

and send

Cut with a keen blade into

slices,

and

eat

with pudding sauce.


easy
receipt

An
to

and one

that

seldom

fails

give general

satisfaction.

"

^3
OAKE-MATTTTra.

TVTEVER undertake ^ ^ willing to give


amount
well.

cake
to

unless

you

are
the
it

the

business

of time and

labor

needed to make
"

Materials

tossed

together

anyhow
right,

may, once in a

great

while,

come out
right
to

but the manufacturer


this,

has

no

expect
is

or to be mortified

when the product

failure.

Before

breaking

an

&g%,

or

putting

butter

and sugar together,


Sift

collect all

your ingredients.

the flour
bowls,
etc.

and arrange close to your hand,


cake-moulds, ready but-

the

egg-beater,

tered,

Begin by putting the measured sugar into a


131

ISii

MARION HARLANd's COOK BOOK.


the
butter the
stir

bowl, and working

into

it

with a
in
is

wooden spoon.
cold weather.
as

Warm
Rub and
light

butter

slightly

uutil the

mixture

smooth
is

and
called

as

cream.

Indeed, this

process

" creavning."
of

Now, beat
thick
well,

the yolks

your eggs light and

in

another

bowl;

wash
it

the

egg-beater
before

wipe

dry

and

let

get

cold

whipping the whites to a


third vessel.

standing heap in a
cool

Keep the eggs


them.

before and
to

while you beat

Add
sugar,

the

yolks

the

creamed
minute
;

butter

and

beating

hard
is

one
used,

put in the

milk when

milk
in

the spices and

flavoring;

whip

the whites,
flour.

and

lastly,

the sifted and


the

prepared
of

Beat

/mm

bottom

the
it

mixing-bowl

with a wooden spoon, bringing

up

full

and
in-

high with each stroke, and as soon as the


gredients are
fairly

and

smoothly mixed, stop

beating, or your cake will be tough.

Let
baked

your
in

first

attempt

be

with
to

cup-cake

small

tins.

Learn

manage your

CAKE-MAKING.
oven well
before
risking

133
or
rise
fruit-cake.

pound
batter
top,

Should the

dough

or

very fast
this

ay white paper over the


not harden into a
done.
crust

that

may
is

before

the

middle
is

To

ascertain whether the cake

ready

to leave

the

oven,

thrust
If
it

clean

straw into
clean,

the thickest part.

comes out

take
table

out the tins and


or
shelf

set

them gently on a
turning

to

cool

before

them

upside

down on a

clean, dry

cloth

or dish.

A
One cup

Good Oap-cake.

of butter.

Two

cups of

sugar

powdered.

Four eggs.

One cup
One One

of sweet milk.

teaspoonful

of vanilla.

half-teaspoonful of mace.
of prepared
flour, or

Three cups

the same

quantity of

family-flour with one even

teaspoonful of soda and two of creamtartar,

sifted

twice with it

JS4

MARION HARLANd's COOK BOOK.


teaspoonfuls

Two
serve

of

baking

powder
directed
in

will

the

same

end.

Mix
and

as

in

" Practical
tins.

Preliminaries,"

bake

small

Jelly-cake

Is

made by mixing the above

cup-cake, leavit

ing out the flavoring, and baking

in

"jelly-

cake
cold

tins,"

turning

these
knife

out

when
the

almost
edges,

by

running a
all

around

and spreading
top

but

that

intended
of

for

the
Sift

with

thick

coating

fruit-jelly.

white sugar over the upper one or frost it

Oieam-oake.

Mix

cup-cake

without
jelly-cake

spice
tins,

or

other

flavoring,

bake

in

and

when

cold spread

between the layers

this

filling

One One

egg.
of

One cup
half

milk.

cup of sugar.

Two
One

rounded teaspoonfuls of corn-starch.


teaspoonful of vanilU or other essence

CAKE-MAKING.

135

ScaM

the

milk in

a farina-kettle

wet the
stir into

cornstarch
that

with a
fire

little

cold milk and


it

over the

until light

thickens.

Have

the
it

egg ready whipped


in

into

bowl;

beat

the sugar

pour

the

thick
fast,

hot milk upon


return
to to

this,

gradually,

stirring
(still

the

kettle
tard.

and

boil
it

stirring,)

a thick cus-

Let

cool

before seasoning.
or
sift

Frost
over
it.

the

top-cake,

powdered

sugar

Oocoannt-cake.

Mix and

bake

as

for

jelly-cake,

flavoring

with rose-water.

Whip
froth.

the whites

of

three

eggs

to

stiff

Add

one cup

of

powdered

sugar,

and

two

thirds of a grated cocoanut.

When
To

the

cakes

are

cold,

spread

betvireen
^
'

the layers.

the remaining third of the coco&^niit add

four tablespoonfuls of powdered sugar, and cover

the top of the cake with

it.

136

MARION HARLAND

COOK BOOK.

Apple-cake.

Mix and bake

as

for jelly-cake, flavoring the


of

dough with essence

bitter

almond.
it

Beat one egg light in a bowl, and into

cup of sugar.

Add
of

to

this

the

strained juice

and grated rind

a lemon.

Peel and grate three fine pippins or other ripe,


tart

apples

directly

into

this mixture,

stirring
all

each well in before adding another.


are
in,

When
stir

put into a
until

farina-kettle

and
is

over

the

fire

the

apple-custard

boiling

hot

and quite
cakes.
it is

thick.

Cool and spread between the


simple cake.

nice and

Eat the day

baked..
Chocolate-cake.

Mix and
with
three
vanilla.

bake

as for
filling,

jelly-cake,

flavoring

For

whip the
one

whites

of

eggs

stiff;

stir

in

cup and a
of

half

of

sugar

and

four

tablespoonfuls

Baker's,

Vanilla

Chocolate,

grated.

Beat hard for two

minutes and spread between the layers and en


fehe

top of the cake.

CAKE-MAKING.
White Onp-cake.

137

One cup

of butter.

Two

cups of powdered sugar.


of

Three cups

prepared

flour.

One cup
Whites
of

of

sweet milk.
eggs.
of

five

One

teaspoonful

essence

of

bitter

almond.

Cream

butter and sugar;

add milk and beat

hard before putting in the whites of the eggs.


Stir in

flavoring and,
flour.

lightly
in

and
tins.

quickly,

the

prepared

Bake

small

Frosting for Cake.

Whites

of

three eggs.
of

Three cups

powdered sugar.

Strained juice of a lemon.

Put the whites into a cold bowl and add the


sugar at once, stirring
it

in

thoroughly.

Then
is

whip with your egg-beater


stiff

until

the mixture

and white, adding lemon-juice as you go

138
on.

MARION HARLAND'S COOK BOOK.


Spread thickly over the cake, and
set in

the sun, or in a

warm room

to

dry,

White Lemon Oake.

Make "white
tins

cup-cake,"

bake

in

jelly

cake-

and

let

it

get cold.

Prepare a frosting as
the
of

above

directed,

but

use

juice
one.

of

two

lemons and the grated peel


this top.

Spread

mixture

between

the

cakes

and

on

the

Sponge Oake.

Do
some
and

not

attempt
in
first

this

until

you have had


of

practice
let

the
trial

management

ovens,

your

be with what are some-

times

termed

" snOw-balls,"
frosted.

that
six

is,

small
into

sponge cakes,
scale

Put
their

eggs

and
for

ascertain

weight

exactly.

Allow
eggs

the sponge cake the weight of the

in

sugar,

and

half

their weight

in

flour.

Grate
(^u^ii

the

yellow
juice

peel

from
it.

lemop
it

and
ven

the

upon

Let

ststnd

CAKE-MAKING.
minutes,

139

and

strain

through

coarse

muslin,

pressing out

every drop. the eggs very light

Beat the yolks of


then
the

and

sugar

into

them;

the

lemon-juice;

the whites, which should have been whipped to

standing
swiftly

froth;

finally,

stir

in

the

sifted

flour

and

lightly.

Bake

in

steady

oven from twenty-five to thirty minutes, glancing


at

them
not

now and
scorching,

then,

to

make

sure

they

are

and

covering

with

white paper as they harden on top.

This

is

an easy, and

if

implicitly

obeyed, a

sure receipt
Nice Oingerbreadt

Three eggs.

One cup

of sugar.

One cup
One

each of molasses, "loppered" or

buttermilk,

and of
of

butter.

tablespoonful

ground

ginger,

a as

teaspoonful

of

cinnamon, and half

much

alspice.

140

MARION HARLANDS COOK BOOK.

Four

and

half

full

cups

of

sifted

flour.

One

teaspoonful

of

soda

dissolved

in

tablespoonful of boiling water.

Put
a
stir

butter,

molasses,
in

sugar
of

and
hot

spire

in

bowl,

set

pan

water

and

with

a wooden spoon

until

they are like

brown cream.
the milk.
light in

Take from the water and add

Beat yolks and whites together until


another
bowl,

and

turn

the

brown

mixture

gradually in

upon

them, keeping the

egg-beater going briskly.

When
flour.

well-mixed, add the soda, at

last,

the

Beat

hard

three

minutes,

and

bake

in well-buttered

pans.

St^at Oookies.

Two
Three

cups of sugar.
of

One cup

butter.

eggs,

whites

and

yolks

beaten

together.

CAKE-MAKING.
About three
cups
of
flour
sifted

141

witn

one

teaspoonful of baking powder.

One

teaspoonful of

nutmeg, and half

this

quantity of cloves.

Cream

butter

and

sugar,
;

beat

in

the

whipped eggs and spice


time the
is
stiff

add a handful at a
in until

flour,

working
roll

it

the

dough

enough to
sprinkle

out.

Flour your hands


a
pastry-board.
it

well

and

flour

over

Make
board.

a ball of the dough, and lay

on the
flour

Rub your

rolling-pin

also

with

and

roll

out the dough into a


thick.
;

sheet

about a

quarter of an inch

Cut into round cakes

sift

granulated sugar

over each and bake quickly.

Ginger Snaps.

Two

cups of molasses.
of
sugar.

One cup One cup

of butter.
flour.

Five cups of

142

MARION HARLANd's COOK BOOK.

One heaping

teaspoonful of ground ginger,


alspice.

and the same quantity of


Stir

molasses,
set
in

sugar and butter together in


hot
water,
flour,

bowl
in

until

very
roll

light.

Mix

spices
in
last

and

and
but

out

as

directed
sheet.

receipt,

in

thinner

Cut
cakes
is

into small
in

cakes and bake quickly.

All

the
are

composition

of

which

molasses
others.

used,

more apt

to

burn than
well,
be.

Watch your ginger snaps


little

but

opening the oven as

as

may

These spicy and toothsome cakes are better


the second
for

day than the

first,

and keep well

a week or more.

14
JELLIES,

OEEAMS AND OTHEE FANOT DISHES POK

TEA AM) LUirOHEON OE STIPPEE-PAETIES.

'T^HE

pleasing

custom in

many

families

is

to

make the daughters

responsible for

" fancy cookery."

Mamma
to cake,
of

turns naturally,

when
for

company
the
etc.,

is

expected,

her

young

allies

manufacture

jellies,

blanc-mange,
of
fruit

and

for

the

arrangement
cavils

and
in

flowers,

and

seldom

at

the

manner

which they do the work.

The
in

difference in

the

appointment of feasts
are
girls

houses where grown,


is

there
in

growing up
there
are

and
none,
tion

and

those
I

where
need not

so
it.

marked that

call atten-

to

143

H4

MARION. HARLANd's COOK BOOK.


Lemon
or Orange Jelly.

One package

of

gelatine

soaked

in

two

cups of cold water.

Two and
Juice of

a half cups of sugar.


four

lemons
of

and

grated

peel of

two (same

oranges).

Three cups of boiling water.

A
Soak
juice,

quarter-teaspoonful

powdered cinnamon.
hours;

the

gelatine

two

add

lemon

grated peel,

sugar

and

spice,

and leave
watei", stir
flan-

for

one hour.
dissolved,

Pour on the boiling

until
nel.

and strain through double


shake
or

Do
filter

not

squeeze, but
it

let

the

jelly

clearly

through

into

bowl or
water

pitcher set beneath.

Wet moulds

in cold

and set aside

to

cool

and harden.

Eibbon

Jelly.

Take one
jelly,

third currant jelly,

one third lemon


(^See

and

as

much

plain

blanc-mange.

Desserts.)

JELLIES, CREAMS, ETC.

146

When
jelly

all

are

cold

and
a
to

begin to form, wet


fourth of

a mould, pour in

about
ice

the

red

and
in

set

on the

harden
near the

keep the
fire.

rest

warm

room,

or

So

soon as the

jelly is

firm

in the

bottom of the

mould, add carefully some of the white blanc-

mange,

and
this

return
will

the

mould

to

the

ice.

When
add
a

bear the weight of more


the

jelly,

little

of

lemon, and

when

this

forms, another line of white.

Proceed in this order, dividing the red from


the yellow by white, until the
up.
jellies

are used

Leave

the mould

on

ice

until

you

are

ready to turn the jelly out.

A
will

pretty

dish,

and easily

managed

if

one

have patience to wait after putting in each


it

layer until

is

firm

enough

not

to

be

dis-

turbed or muddied by the next supply.

Buttercup Jelly.

One

half

package of gelatine soaked in half

a cup of cold water for two hours.

146

MARION harlAnd^s cook


Three eggs.

fiooK.

One One
Bit

pint

of milk.

One heaping cup

of sugar.

teaspoonful of vanilla.
of

soda the size of a pea stirred into

the milk.

Heat the milk to scalding


and
is

in

a farina-kettle

stir

in the soaked gelatine until the latter

dissolved,

and

strain through

a coarse

cloth.

Beat the yolks of the eggs

light,

add the sugar

and pour the


it,

boiling

mixture gradually upon

stirring all

the time.
the
farina-kettle
it

Return to
minutes,
it

and
to

stir

three

or

until

begins
it.

thicken.

Let

cool before

you

flavor

Whip

the white
jelly

of

one egg

stiff,

and
the

when the yellow


edges,
set

coagulates

around

the

bowl

containing the frothed white in cracked ice or


in
ful
all

ice-water and beat

the jelly into


the egg-whip, thick

it,

spoonit

by
in

spoonful, with

until

is

and

your

sponge

and

smooth.

JELLIES, CREAMS, ETC.

147

Wet

a mould and

set

it

on the

ice

to form.
it.

Lay about the base when you


WMpped
I

dish

Oream.

have

been

assured

by those

who

have

made

the experiment,

that

excellent

whipped

cream can be produced,

and

very quickly, by

the use of our incomparable Dover Egg-beater.


I
if

have

never tried

this,

but

my

pupils

may,

they have not a syllabub-churn.

Put a pint of

rich,

sweet cream in a

pail or

other wide-mouthed

vessel

with straight sides,

and

set

in

ice

while

you whip or

churn

it.

As
move

the frothing cream rises to


it

the top, reit

carefully with

a spoon and lay


cold
colander,
If

in

a perfectly
hair
sieve,

clean and
set
it

or on a

over

bowl.

any cream
it

drips from
is

return to the vessel in which

whipped

to

be

beaten

over

again.

When
of

no

more

froth

rises,

whip a tablespoonful

powdered sugar into the white syllabub


colander,

in the

and

it

is

ready for use.

148

MARIOK HARLANd's COOK BOOK.


Swan's

Down

Oream.

One

pint of whipped cream.


of

Whites

three

eggs

beaten

to

stiflf

froth.

One cup
One

of

powdered sugar.
bitter

teaspoonful essence

almond.

Just before you are ready to send the dish


to
table,

beat

whipped

cream, frothed

whites,

sugar and flavoring together in a bowl set deep


in

cracked

ice.

Heap
it

in
is

a
to

glass

dish

and

leave in the ice until

be eaten.
it

Send sponge cake around with

Jellied Oranges.

Cut a small round piece from the blossom


end of each of
six

or eight oranges, and scoop

out the pulp very carefully, so as not to widen


the hole, or tear the inside of the fruit.

Use
this

your

fingers
until

and
the

small

teaspoon
are

for

purpose
clean.

oranges

empty

and

JELLIES, CREAMS, ETC.

149

Lay them then


prepare

in very cold

water while you


juice

with
out,

the

pulp

and

you
of

have

taken

and the

grated
of

peel

another

orange, half the quantity


for
is

orange-jelly called
jelly.

by the

receipt
fill

for

lemon

When
it,

it

quite cold,

the orange-skins with


to harden.

and

set in a cold place

In serving them, cut

the oranges

cross-wise

with a shai^ knife and arrange in a glass dish,


the open sides upward.
or japonica
will

A
line

few orange, lemon,


the

leaves

to

edges

of

the

dish,

give a pretty

effect.

Ambrosia.

Peel
pieces,

fine,

sweet oranges, and cut into small

extracting the seeds.


dish

Put a layer
sugar.

in a

glass
this

and

sprinkle well with

In

scatter

a thick
this

coating
also with

of

grated

cocoasugar.

nut,

strewing

powdered
slices

Over the cocoanut

lay thin

of

bananas,

peeled and cut crosswise.


order,

Fill the dish in this

the top being covered with banana.

150

MARION HAELAND'S COOK BOOK.


nice
dessert
for

A
stove.

Sundays

and

warm
of

afternoons

when one dreads the heat

the

How
If

to

make

Ooffee and Tea.

you wish

to

have

really

strong

coffee,

allow a cup of freshly-ground coffee to a quart


of

boiUng

water.
half

Put the coffee

in

bowl
Stir

and wet with


in

a cup of cold water.


shell

the

white
a

and
clean,

of

raw

egg,

and

turn

into

newly-scalded

coffee-boiler.

Shut

down the top and shake hard up and


half

down

dozen

times

before
it

pouring

in

the boiling water.

Set where

will boil hard,

but not run over, for twenty minutes, draw to


the side of the range and check the boil sud-

denly by pouring in a third of a cup of cold


water.

Let
off

it

stand

three

minutes to

settle,
is

and pour

gently into the pot which


table.

to

be set on the
Scald

the

milk

to

be

drunk

with

coffee,

unless you can serve really rich cream with it

JELUES, CREAMS, ETC.


Tba.

151

First rule.

The

water should
in

boil.

Second rule.
is

The water
boiling.

which the tea

steeped,

must be

Third rule.

The water used

for filling the

pot must be boiling.


I

speak within
tell

bounds when
of

say

that

could
tables

on the fingers
have
it

my

two hands the

at which I

drunk
is

really good, hot,

fresh tea.

Sometimes
allowed

made with

boiling

water,

then

to

simmer on the range


is

or hob until the


bitter.

decoction
little

rank, reedy and


is

Sometimes too

tea

put

in,

and

the beverage,
colored

while hot enough,

is

but faintly

and

flavored.

Oftenest
boiled
once,

of

all,

the

tea

is

made with
that
did

unboil

water,

or

with
flat

water

but

is

now

and many degrees below

the point

of

ebullition.

Scald the

china, or silver, or tin teapot

from
into

which

the

beverage

is

to

flow

directly
ot

the cups;

put in an

even

teaspoonful

tea

162
for each in

MARION harland's cook book.


person

who

is

to

partake of

it,

pour

a half-cup of boiling water and cover the


napkin
for
five

pot with a cozy or

minutes.
the kettle

Then,

fill

up with boiling water from


to

and take

the table.
or so

Fill

the

cups

within

three minutes

and

you

nave the fresh

aroma

ot the delicious herb.

INDEX.
BREADS.
Bread Sponge
Breakfast Biscuits

16
23

Crumpets
English Muffins
First Loaf,

no
28

The Graham Bread Graham


Rolls

n
10

23

Graham Cakes
Griddle Cakes

40
37

Hominy Cakes
Quick Biscuits

39 35
31

Quick MufiSns
Sally

Lunn

33
38
2i

Sour Milk Cakes

Tea Rolls

CAKE.
Apple Cake
Cup-cake Cream-cake

Cocoanut-cake

...... ...
.

136 133 134


135

Cbocolate-cake

136

IH
Gingerbread
Ginger Snaps
Jelly-cake

INBEK.

Sponge Cake

Sugar Cookies

White Cup-cake

White Lemon Cake


Frosting for

. ,->-tmtm .... ....


:
. .

.<<. ...<
.

<

S39
I4K

134
138 140
137 138
137

Cake

DESSERTS.
Blanc-mange
Blanc-mange, Chocolate
Blanc-mange, CofCee Blanc-mange, Tea
.
.

123
124 125
iz^
121

Cup Custard
Custard, boiled

119
124
12;^

Chocolate Custard
Custard, frosted

Cottage Pudding
Floating Island

129
122 125
127

Pineapple Trifle

Simple Susan

EGGS.
Boiled Eggs

42 48

Bacon and Eggs

Baked Eggs
Custard Eggs

49 44
'iauce

Dropped Eggs with white

51

INDEX.
Eggs ou Toast

155
45
49 25

Eggs on Savory Toast


Omelette

Poached, or Dropped Eggs

44 46
50

Scrambled or Stirred Eggs


Scalloped Eggs

JELLIES.
Ambrosia
Jelly,
Jelly,

CREAMS AND OTHER FANCY DISHES.


149

Buttercup

145

Lemon
Ribbon
Oranges

Jelly,

.........
Down

144
148

Jellied

144
147

Cream, Whipped

Cream, Swan's

148

MEATS.
Beefsteak
jj

Beef Croquettes
Beef, Roast
.

73

9^
105

Boiled Corned Beef


Breakfast Stew

66
79
loi

Chicken Croquettes
Chicken, Turkey or Duck, Roast

Chicken, Fricasseed

102

Chicken Smothered
Fish Balls

103

Ham,

Broiled

.........
Barbecned

64
jg

Ham Deviled, or

78

156
Hash Hash Cakes
Lamb, Roast
Liver, Larded

INDEX.

.*.

fl

.........
.......
^ , _

...

jz
loo

60
58

Mutton or Lamb Chops

Mutton Boiled
Mutton, Deviled

105
jj
7
e

Minced Mutton on Toast


Mutton, Roast

g^
74

Mutton Stew
Sausage Cakes

Smothered Sausage
Veal Cutlets
Veal Roast
Gravy, Brown

g
g^

.'

100

^
^

Mint Sauce

^^^

SOUPS.
Soup Stock Bean Soup
Chicken Soup
Clear Soup with Sago or Tapioca
Julienne
.
.

83
91

90
85
87

Soup

Soup Maigre (without meat)

92

Tomato Soup

90
88

White Chicken Soup

TEA AND COFFEE,


CoSee

HOW TO

MAKE.
150
151

Tea

INDEX.

VEGETABLES.
Beets

"*
''S

CauMower
Egg
Plant

i6

Green Peas
Onions, boiled
Potatoes, boiled
Potatoes,

"3 no
*o8 '"9

mashed

Squash
String Beans.
,

Spinach.

"4 "3 "7


"

Tomatoes, Stewed Tomatoes, Scalloped

*"