Saturday, December 21, 2013

BREAKFAST COCOA

Walter Baker & Co.'s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.

A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

Friday, December 20, 2013

CHOCOLATE, VIENNA STYLE

Use four ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.

Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.

The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.

Saturday, October 26, 2013

PLAIN CHOCOLATE

For six people, use one quart of milk, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to heat in the double-boiler. When the milk comes to the boiling point, stir in the cornstarch and cook for ten minutes. Have the chocolate cut in fine bits, and put it in a small iron or granite-ware pan; add the sugar and water, and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk, and beat the mixture with a whisk until it is frothy. Or, the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once.

If you prefer not to have the chocolate thick, omit the cornstarch. If condensed milk is used, substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added.

Free Recipes

Tuesday, October 22, 2013

Free Cake Recipes From "The American Frugal Housewife, by Lydia M. Child"

COMMON CAKES.

In all cakes where butter or eggs are used, the butter should be very faithfully rubbed into the flour, and the eggs beat to a foam, before the ingredients are mixed.

GINGERBREAD.

A very good way to make molasses gingerbread is to rub four pounds and a half of flour with half a pound of lard and half a pound of butter; a pint of molasses, a gill of milk, tea-cup of ginger, a tea-spoonful of dissolved pearlash stirred together. All mixed, baked in shallow pans twenty or thirty minutes.
Hard gingerbread is good to have in the family, it keeps so well. One pound of flour, half a pound of butter and sugar, rubbed into it; half a pound of sugar; great spoonful of ginger, or more, according to the strength of the ginger; a spoonful of rose-water, and a handful of caraway seed. Well beat up. Kneaded stiff enough to roll out and bake on flat pans. Bake twenty or thirty minutes.
A cake of common gingerbread can be stirred up very quick in the following way. Rub in a bit of shortening as big as an egg into a pint of flour; if you use lard, add a little salt; two or three great spoonfuls of ginger; one cup of molasses, one cup and a half of cider, and a great spoonful of dissolved pearlash, put together and poured into the shortened flour while it is foaming; to be put in the oven in a minute. It ought to be just thick enough to pour into the pans with difficulty; if these proportions make it too thin, use less liquid the next time you try. Bake about twenty minutes.
If by carelessness you let a piece of short-cake dough grow sour, put in a little pearlash and water, warm a little butter, according to the size of the dough, knead in a cup or two of sugar, (two cups, unless it is a very small bit,) two or three spoonfuls of ginger, and a little rose-water {71} Knead it up thoroughly, roll it out on a flat pan, and bake it twenty minutes. Every thing mixed with pearlash should be put in the oven immediately.

CUP CAKE.

Cup cake is about as good as pound cake, and is cheaper. One cup of butter, two cups of sugar, three cups of flour, and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes, and no more.

TEA CAKE.

There is a kind of tea cake still cheaper. Three cups of sugar, three eggs, one cup of butter, one cup of milk, a spoonful of dissolved pearlash, and four cups of flour, well beat up. If it is so stiff it will not stir easily, add a little more milk.

CIDER CAKE.

Cider cake is very good, to be baked in small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, one teaspoonful of pearlash; spice to your taste. Bake till it turns easily in the pans. I should think about half an hour.

ELECTION CAKE.

Old-fashioned election cake is made of four pounds of flour; three quarters of a pound of butter; four eggs; one pound of sugar; one pound of currants, or raisins if you choose; half a pint of good yeast; wet it with milk as soft as it can be and be moulded on a board. Set to rise over night in winter; in warm weather, three hours is usually enough for it to rise. A loaf, the size of common flour bread, should bake three quarters of an hour.

SPONGE CAKE.

The nicest way to make sponge cake, or diet-bread, is the weight of six eggs in sugar, the weight of four eggs in {72} flour, a little rose-water. The whites and yolks should be beaten thoroughly and separately. The eggs and sugar should be well beaten together; but after the flour is sprinkled, it should not be stirred a moment longer than is necessary to mix it well; it should be poured into the pan, and got into the oven with all possible expedition. Twenty minutes is about long enough to bake. Not to be put in till some other articles have taken off the first few minutes of furious heat.

WEDDING CAKE.

Good common wedding cake may be made thus: Four pounds of flour, three pounds of butter, three pounds of sugar, four pounds of currants, two pounds of raisins, twenty-four eggs, half a pint of brandy, or lemon-brandy, one ounce of mace, and three nutmegs. A little molasses makes it dark colored, which is desirable. Half a pound of citron improves it; but it is not necessary. To be baked two hours and a half, or three hours. After the oven is cleared, it is well to shut the door for eight or ten minutes, to let the violence of the heat subside, before cake or bread is put in.
To make icing for your wedding cake, beat the whites of eggs to an entire froth, and to each egg add five teaspoonfuls of sifted loaf sugar, gradually; beat it a great while. Put it on when your cake is hot, or cold, as is most convenient. It will dry in a warm room, a short distance from a gentle fire, or in a warm oven.

LOAF CAKE.

Very good loaf cake is made with two pounds of flour, half a pound of sugar, quarter of a pound of butter, two eggs, a gill of sweet emptings, half an ounce of cinnamon, or cloves, a large spoonful of lemon-brandy, or rose-water; if it is not about as thin as goad white bread dough, add a little milk. A common sized loaf is made by these proportions. Bake about three quarters of an hour.
{73} A handy way to make loaf cake is, to take about as much of your white bread dough, or sponge, as you think your pan will hold, and put it into a pan in which you have already beat up three or four eggs, six ounces of butter warmed, and half a pound of sugar, a spoonful of rose-water, little sifted cinnamon, or cloves. The materials should be well mixed and beat before the dough is put in; and then it should be all kneaded well together, about as stiff as white bread. Put in half a pound of currants, or raisins, with the butter, if you choose. It should Stand in the pan two or three hours to rise; and be baked about three quarters of an hour, if the pan is a common sized bread-pan.
If you have loaf cake slightly injured by time, or by being kept in the cellar, cut off all appearance of mould from the outside, wipe it with a clean cloth, and wet it well with strong brandy and water sweetened with sugar; then put it in your oven, and let the heat strike through it, for fifteen or twenty minutes. Unless very bad, this will restore the sweetness.

CARAWAY CAKES.

Take one pound of flour, three quarters of a pound of sugar, half a pound of butter, a glass of rose-water, four eggs, and half a tea-cup of caraway seed,—the materials well rubbed together and beat up. Drop them from a spoon on tin sheets, and bake them brown in rather a slow oven. Twenty minutes, or half an hour, is enough to bake them.

Wednesday, November 7, 2012

Ham and Eggs, Moulded

Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the meat-chopper, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,—about ten minutes,—and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish. This rule was given Margaret by her Pretty Aunt, who got it at cooking-school; it sounded harder than it really was, and after trying it once Margaret often used it.

Eggs with Bacon

Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a cake-turner and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.

Thursday, October 11, 2012

Eggs with Cheese

6 eggs. 2 heaping tablespoonfuls Parmesan cheese. 1/2 teaspoonful salt. Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use.

Eggs Baked in Little Dishes

Margaret's mother had some pretty little dishes with handles, brown on the outside and white inside. These Margaret buttered, and put one egg in each, sprinkling with salt, pepper, and butter, with a little parsley. She put the dishes in the oven till the eggs were firm, and served them in the small dishes, one on each plate.

Omelette with Mushrooms and Olives

This was a very delicious dish, and Margaret only made it for company. She prepared the mushrooms just as in the rule above, and added twelve olives, cut into small pieces, and spread the omelette with the whole when she turned it.

Omelette with Mushrooms

Take a can of mushrooms and slice half of them into thin pieces. Make a cup of very rich white sauce, using cream instead of milk, and cook the mushrooms in it for one minute. Make the omelette as before, and spread with the sauce when you turn it over.

Spanish Omelette

1 cup of cooked tomato. 1 green pepper. 1 slice of onion. 1 teaspoonful of chopped parsley. 1 teaspoonful salt. 3 shakes of pepper.
Cut the green pepper in half and take out all the seeds; mix with the tomato, and cook all together with the seasoning for five minutes. Make an omelette by the last rule while the tomato is cooking, and when it is done, just before you fold it over, put in the tomato.

Omelette

Making an omelette seems rather a difficult thing for a little girl, but Margaret made hers in a very easy way. Her rule said:
Break four eggs separately. Beat the whites till they are stiff, and then wash and wipe dry the egg-beater, and beat the yolks till they foam, and then put in half a teaspoonful of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. The take a cake-turner and slip under an edge, and look to see if the middle is getting brown, because the color comes there first. When it is a nice even color, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter. Bridget had to show Margaret how to manage this the first time, but after that she could do it alone.

Birds' Nests

Sometimes when she wanted something very pretty for breakfast,
Margaret used this rule:
Open six eggs, putting the whites together in one large bowl, and the yolks in six cups on the kitchen table. Beat the whites till they are stiff, putting in half a teaspoonful of salt just at the last. Divide the whites, putting them into six patty-pans, or small baking-dishes. Make a little hole or nest in the middle of each, and slip one yolk carefully from the cup into the place. Sprinkle a little salt and pepper over them, and put a bit of butter on top, and put the dishes into a pan and set in the oven till the egg-whites are a little brown.

Creamed Eggs in Baking-Dishes

Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, and put in small baking-dishes which you have buttered. Cover over with fine, sifted bread-crumbs, and dot with bits of butter, about four to each dish, and brown in the oven. Stick a bit of parsley in the top of each, and put each dish on a plate, to serve.

Creamed Eggs

Cook six eggs twenty minutes, and while they are on the fire make a cup of white sauce, as before: one tablespoonful of butter, melted, one of flour, one cup of hot milk, a little salt; cook till smooth. Peel the eggs and cut the whites into pieces as large as the tip of your finger, and put the yolks through the potato-ricer. Mix the eggs white with the sauce, and put in a hot dish, with the yellow yolks over the top. Or, put the whites on pieces of toast, which you have dipped in part of the white sauce, and put the yolks on top, and serve on a small platter.
Another nice way to cream eggs is this: Cook them till hard, and cut them all up into bits. Make the white sauce, and into it stir the beaten yolk of one egg, just after taking it from the fire. Mix the eggs with this, and put in a hot dish or on toast. You can sprinkle grated cheese over this sometimes, for a change.

Scrambled Eggs with Chicken

Chop fine a cup of cold chicken, or any light-colored meat, and heat it with a tablespoonful of water, a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley. Cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan, and turn in the eggs, and when they set mix in the chicken.

Sometimes Margaret used both the tomato filling and the chicken in the eggs, when she wanted to make a large dish.

Scrambled Eggs with Tomato

When Margaret found a cupful of tomato in the refrigerator, she would take that, add a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley, and simmer it all on the fire for five minutes; then she would cook half a teaspoonful of minced onion in the butter in the hot frying-pan as before, and turn in the eggs, and when they were beginning to grow firm, put in the tomato. In summer-time she often cut up two fresh tomatoes and stewed them down to a cupful, instead of using the canned.

Scrambled Eggs with Parsley

Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley. After Margaret had learned to make these perfectly, she began to mix other things with the eggs.

Poached Eggs with Potted Ham

Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour; shake well, and add a cup of hot milk and a small half-teaspoonful of salt; cook till smooth. Moisten each round of toast with a very little boiling water, and spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg.

If you have no potted ham in the house, but have plain boiled ham, put this through the meat-chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.

Wednesday, August 8, 2012

Scrambled Eggs

4 eggs. 
2 tablespoonfuls of milk. 
1/2 teaspoonful of salt.

Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying-pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish.

Tuesday, August 7, 2012

Poached Eggs

Take a pan which is not more than three inches deep, and put in as many muffin-rings as you wish to cook eggs. Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water. Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again. Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full. While they are cooking, take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them. When the eggs have cooked twelve minutes, take a cake-turner and slip it under one egg with its ring, and lift the two together on to a piece of toast, and then take off the ring; and so on with all the eggs. Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little chopped parsley is nice to put over the eggs, too.

Monday, August 6, 2012

Soft Boiled

Put six eggs in a baking-dish and cover them with boiling water; put a cover on and let them stand where they will keep hot, but not cook, for ten minutes, or, if the family likes them well done, twelve minutes. They will be perfectly cooked, but not tough, soft and creamy all the way through.

Another way to cook them is this:

Put the eggs in a kettle of cold water on the stove, and the moment the water boils take them up, and they will be just done. An easy way to take them up all at once is to put them in a wire basket, and sink this under the water. A good way to serve boiled eggs is to crumple up a fresh napkin in a deep dish, which has been made very hot, and lay the eggs in the folds of the napkin; this prevents their breaking, and keeps them warm.

Sunday, August 5, 2012

Rice Croquettes

1 cup of milk. 
Yolk of one egg. 
1/4 cup of rice. 
1 large tablespoonful of powdered sugar. 
Small half-teaspoonful of salt. 
1/2 cup of raisins and currants, mixed. 
1/2 teaspoonful of vanilla.

Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep kettle of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon. All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants.

Saturday, August 4, 2012

Boiled Rice

1 cup of rice. 
2 cups of boiling water. 
1 teaspoonful of salt.

Pick the rice over, taking out all the bits of brown husk; fill the outside of the double boiler with hot water, and put in the rice, salt, and water, and cook forty minutes, but do not stir it. Then take off the cover from the boiler, and very gently, without stirring, turn over the rice with a fork; put the dish in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the boiler into a hot dish, and cover. Have cream to eat on it. If any rice is left over from breakfast, use it the next morning.

Friday, August 3, 2012

Fried Corn-meal Mush

Make the corn-meal mush the day before you need it, and when it has cooked half an hour put it in a bread-tin and smooth it over; stand away overnight to harden. In the morning turn it out and slice it in pieces half an inch thick. Put two tablespoons of lard or nice drippings in the frying-pan, and make it very hot. Dip each piece of mush into a pan of flour, and shake off all except a coating of this. Put the pieces, a few at a time, into the hot fat, and cook till they are brown; have ready a heavy brown paper on a flat dish in the oven, and as you take out the mush lay it on this, so that the paper will absorb the grease. When all are cooked put the pieces on a hot platter, and have a pitcher of maple syrup ready to send to the table with them.

Another way to cook corn-meal mush is to have a kettle of hot fat ready, and after flouring the pieces drop them into the fat and cook like doughnuts. The pieces have to be rather smaller to cook in this way than in the other.

Thursday, August 2, 2012

Corn-meal Mush

1 quart of boiling water. 
1 teaspoon of salt. 
4 tablespoons of corn-meal.

Be sure the water is boiling very hard when you are ready; then put in the salt, and pour slowly from your hand the corn-meal, stirring all the time till there is not one lump. Boil this half an hour, and serve with cream. Some like a handful of nice plump raisins stirred in, too. It is better to use yellow corn-meal in winter and white in summer.

Tuesday, July 31, 2012

CEREALS

1 quart of boiling water.
4 tablespoonfuls of cereal.
1 teaspoonful of salt.

When you are to use a cereal made of oats or wheat, always begin to cook it the night before, even if it says on the package that it is not necessary. Put a quart of boiling water in the outside of the double boiler, and another quart in the inside, and in this last mix the salt and cereal. Put the boiler on the back of the kitchen range, where it will be hardly cook at all, and let it stand all night. If the fire is to go out, put it on so that it will cook for two hours first. In the morning, if the water in the outside of the boiler is cold, fill it up hot, and boil hard for an hour without stirring the cereal. Then turn it out in a hot dish, and send it to the table with a pitcher of cream.

The rather soft, smooth cereals, such as farina and cream of rice, are to be measured in just the same way, but they need not be cooked overnight; only put on in a double boiler in the morning for an hour. Margaret's mother was very particular to have all cereals cooked a long time, because they are difficult to digest if they are only partly cooked, even though they look and taste as though they were done.

Monday, July 30, 2012

Toast

But few persons know how to prepare toast properly. It should be made with the aim of evaporating from the bread all the superfluous water, and transforming its tough and moist substance into digestible food: for this reason the slices should be exposed gradually to heat of a gentle fire, first upon one side and then upon the other, for one minute, and after that they may be toasted golden-brown; at this stage it has become pure wheat farina, and is not liable to produce acetous fermentation in the stomach; besides, it will now absorb the butter thoroughly, and both substances will be in condition to be freely subjected to the action of gastric juice, and consequently will be digested with ease. Dry toast should be sent to the table the instant it is made. Buttered toast should be set into the oven for about five minutes to render it crisp.

Wednesday, July 25, 2012

Breakfast Twist

Mix as for breakfast rolls, cut in strips three inches long and half an inch thick; roll each one out thin at the ends, but leave the centre of the original thickness; place three strips side by side, braid them together, and pinch the ends to hold them; when the twists are all made out, lay them upon a buttered tin, brush them over with milk, and bake them in a hot oven. A little fine sugar dusted over the tops glazes them and improves their flavor. Hot rolls and biscuits should be served well covered with a napkin.

Cream Breakfast Rolls

Mix as above, substituting cream for the milk in moistening the dough; cut them out with an oval cutter, two inches long and one and a half inches wide; brush the tops with cream, and pull them slightly lengthwise; then fold them together, leaving a slight projection of the under side; put them on a buttered tin, brush the tops with cream, and bake them in a hot oven.

Simple Biscuit Recipes

Tea Biscuit:

Mix as above, using the same proportions, and cutting out with a round biscuit-cutter; when they are baked, wash them over with cold milk, and return them to the oven for a moment to dry.

Finger Biscuit:

Mix as above, cut out with a sharp knife in strips three inches long, one inch wide, and one-quarter of an inch thick; lay them upon a buttered tin so that they will not touch, brush them over with an egg beaten up with one tablespoonful of milk, and bake them in a hot oven.

Breakfast Rolls

Mix well by sifting, one pound of flour, three teaspoonfuls of baking powder, half a teaspoonful of salt, and one heaping teaspoonful of pulverized or fine sugar; into a small portion of the above rub two ounces of lard, fine and smooth; mix with the rest of the flour, and quickly wet it up with enough cold milk to enable you to roll it out about half an inch thick; cut out the dough with a tin shape or with a sharp knife, in the form of diamonds, lightly wet the top with water, and double them half over. Put them upon a tin, buttered and warmed, and bake them in a hot oven.

Tuesday, July 24, 2012

Loaf Bread

Sift together two or three times one pound of flour, three teaspoonfuls of baking powder, one saltspoonful of salt, and one teaspoonful of fine sugar; mix with enough cold sweet milk to make the dough of the consistency of biscuit; or, if you have no milk, use cold water. Work the dough only long enough to incorporate the flour well with the milk or water; put it into a baking-pan buttered and slightly warmed, and set it immediately into a hot oven; after about five minutes cover it with paper so that the crust may not form so quickly as to prevent rising; bake about three-quarters of an hour. This bread is sweet and wholesome, and may be eaten by some persons whose digestion is imperfect, with greater safety than yeast-fermented bread.

Potato Bread

Take good, mealy boiled potatoes, in the proportion of one-third of the quantity of flour you propose to use, pass them through a coarse sieve into the flour, using a wooden spoon and adding enough cold water to enable you to pass them through readily; use the proper quantity of yeast, salt, and water, and make up the bread in the usual way. A saving of at least twenty per cent is thus gained.

Rice Bread

Simmer one pound of rice in three quarts of water until the rice is soft, and the water evaporated or absorbed; let it cool until it is only luke-warm; mix into it nearly four pounds of flour, two teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until it is smooth and shining, let it rise once before the fire, make it up into loaves with the little flour reserved from the four pounds, and bake it thoroughly.

Sunday, July 22, 2012

Milk Bread

Take one quart of milk, heat one-third of it, and scald with it half a pint of flour; if the milk is skimmed, use a small piece of butter; when the batter is cool, add the rest of the milk, one cup of hop yeast, half a tablespoonful of salt, and flour enough to make it quite stiff; knead the dough until it is fine and smooth, and raise it over night. This quantity makes three small loaves.

Thursday, July 19, 2012

Aerated Homemade Bread

Mix flour and water together to the consistency of a thick batter; then beat it until fine bubbles of air thoroughly permeate it; for small biscuit, pour it into patty pans, and bake in a good brisk oven; for bread in loaves more flour is thoroughly kneaded in with the hands, until the dough is full of air-bubbles, and then baked at once, without being allowed to stand. When bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89° Fahr. until it is sufficiently light, and the baking should be accomplished at a heat of over 320°. When yeast is too bitter from the excess of hops, mix plenty of water with it, and let it stand for some hours; then throw the water off, and use the settlings. When yeast has soured it may be restored by adding to it a little carbonate of soda or ammonia. When dough has soured, the acidity can be corrected by the use of a little carbonate of soda or ammonia. If the sponge of "raised bread" be allowed to overwork itself it will sour from excessive fermentation, and if the temperature be permitted to fall, and the dough to cool, it will be heavy. Thorough kneading renders yeast-bread white and fine, but is unnecessary in bread made with baking-powder. Great care should be taken in the preparation of yeast for leavened bread, as the chemical decomposition inseparable from its use is largely increased by any impurity or undue fermentation. Experience and judgment are necessary to the uniform production of good bread; and those are gained only by repeated trials. We subjoin one of the best receipts which we have been able to procure, for making yeast.

Tuesday, July 17, 2012

Broiled Oysters

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

Saturday, July 14, 2012

Salmon Steak

Choose a slice of salmon nearly an inch thick, remove the scales, wipe with a dry cloth, roll it first in cracker dust, then dip it very lightly in melted butter, and season with a dust of white pepper and a pinch of salt; then roll it again in cracker dust, and put it over a clear fire on a greased gridiron, to broil slowly, taking care that it does not burn before the flakes separate; serve it with some fresh watercresses and plain boiled potatoes. (Any red-blooded fish may be used in the same way.)

Wednesday, July 11, 2012

Beefsteak Juice

Quickly broil a juicy steak, and after laying it on a hot platter, cut and press it to extract all the juice; season this with a very little salt, and pour it over a slice of delicately browned toast; serve it at once.

Wednesday, July 4, 2012

Chicken Broth

Dress a chicken or fowl, cut it in joints, put them in a chopping bowl, and chop them into small pieces, using flesh, bones, and skin. To every pound of the chicken thus prepared put one pint of cold water and one level teaspoonful of salt; if pepper is desired it should be either enough cayenne to lie on the point of a small pen-knife blade, or a half saltspoonful of ground white pepper. Put all these ingredients over the fire in a porcelain lined sauce-pan, bring them slowly to a boil, remove the pan to the side of the fire, where it will simmer slowly, the heat striking it on one side; simmer it in this way for two hours, and then strain it through a napkin, set it to cool; if any fat rises to the surface in cooling remove it entirely. Eat it either cold, say half a teacupful when a little nourishment is required; or warm a pint, and eat it with graham crackers at meal time.

Tuesday, July 3, 2012

Chicken Jelly

Skin a chicken, removing all fat, and break up the meat and bones by pounding; cover them with cold water, heat them slowly in a steam-tight kettle, and simmer them to a pulp; then strain through a sieve or cloth, season to taste, and return to the fire without the cover, to simmer until the liquid is reduced one half, skimming off all fat. Cool to form a jelly. If you have no steam-tight kettle, put a cloth between the lid and any kettle, and the purpose will be served.

Friday, June 29, 2012

Crackers and Marmalade

Toast three soda crackers, dip them for one minute in boiling water, spread them with a little sweet butter, and put between them layers of orange marmalade, or any other preserve or jelly; put plenty upon the top cracker, and set them in the oven for two or three minutes before serving. This makes a delicate and inviting lunch for convalescents.

Thursday, June 28, 2012

Bread Jelly

Remove the crust from a roll, slice the crumb, and toast it; put the slices in one quart of water, and set it over the fire to simmer until it jellies; then strain it through a cloth, sweeten it, and flavor it with lemon juice; put it into a mould and cool it upon the ice before using.

Wednesday, June 27, 2012

Farina Gruel

Stir one ounce of farina into one pint of boiling water, and boil it down one half, using a farina kettle, or stirring occasionally to prevent burning, then add half a pint of milk, boil up once, and sweeten to taste. Use warm. Farina is a preparation of the inner portion of the finest wheat, freed from bran, and floury dust; it contains an excess of nitrogenous, or flesh-forming material, readily absorbs milk or water in the process of cooking, is quickly affected by the action of the gastric juices; and is far superior as a food to sago, arrowroot, tapioca, and corn starch.

Monday, June 25, 2012

Very strong Beef Tea

(This tea contains every nutritious element of the beef.)--Cut two pounds of lean beef into small dice, put it into a covered jar without water, and place it in a moderate oven for four hours, then strain off the gravy, and dilute it to the desired strength with boiling water.

Monday, June 18, 2012

Egg Tea

Beat the yolk of an egg in a cup of tea, and let the sick person drink it warm; the yolk is more readily digested than the white, and has a better flavor; and the tea is a powerful respiratory excitant, while it promotes perspiration, and aids the assimilation of more nourishing foods.

Thursday, June 14, 2012

Egg Broth

Beat an egg until it is frothy, stir into it a pint of boiling hot meat broth, free from fat, season it with a saltspoonful of salt, and eat it hot, with thin slices of dry toast; it may be given to assist the patient in gaining strength.

Tuesday, June 12, 2012

Iceland Moss Chocolate

Dissolve one ounce of Iceland moss in one pint of boiling milk; boil one ounce of chocolate for five minutes in one pint of boiling water; thoroughly mix the two; and give it to the invalid night and morning. This is a highly nutritive drink for convalescents.

Monday, June 11, 2012

Apple Custard

Pare and core six apples; set them in a pan with a very little water, and stew them until tender; then put them in a pudding dish without breaking, fill the centres with sugar, and pour over them a custard made of a quart of milk, five eggs, four ounces of sugar, and a very little nutmeg; set the pudding-dish in a baking-pan half full of water, and bake it about half an hour. Serve it either hot or cold, at the noon dinner.

Sunday, June 10, 2012

Strawberry Shortcake

Rub two ounces of butter into a pound of prepared flour, mix it stiff enough to mould with about half a pint of milk; put the dough upon a round tin plate, gently flattening with the roller; bake it about twenty minutes in a quick oven, trying it with a broom straw to be sure it is done, before taking it from the oven; let it cool a little, tear it open by first separating the edges all around with a fork, and then pulling it in two pieces; upon the bottom put a thick layer of strawberries, or any perfectly ripe fruit, plentifully sprinkled with sugar; then lay on the fruit the upper half of the shortcake, with the crust down; add another layer of fruit, with plenty of sugar, and serve it with sweet milk or cream. This is rather rich, but a small piece may be given to the children as a treat, at the noon dinner.

Saturday, June 9, 2012

Plain Gingerbread

Partly melt one ounce of butter, stir it into half a pint of molasses, with a tablespoonful of ground ginger, and half a pint of boiling water, stir in smoothly half a pound of prepared flour, and pour the batter into a buttered baking pan; bake it about half an hour in a quick oven, trying it with a broom straw, at the end of twenty minutes; as soon as the straw passes through it without sticking, the cake is done.

Friday, June 8, 2012

Plain Cookies

Beat one egg with one cup of sugar to a cream, work two ounces of butter soft, and beat it with the egg and sugar, grate in quarter of a nutmeg, add one gill of milk, and prepared flour enough to make a sufficiently stiff paste to roll out about a pound. Roll an eighth of an inch thick, cut out with a biscuit cutter, or an inverted cup, and lay on a floured baking pan, and bake about twenty minutes in a moderate oven.

Thursday, June 7, 2012

Fruit Farina

Sprinkle three tablespoonfuls of farina into one quart of boiling milk, using a sauce-pan set into a kettle of boiling water, in order to prevent burning; flavor and sweeten to taste, and boil for half an hour, stirring occasionally; then add one pint of any ripe berries, or sliced apples, and boil until the fruit is cooked, about twenty minutes: the pudding may be boiled in a mould or a cloth after the fruit is added. It should be served with powdered sugar.

Apple Cake

Grate a small loaf of stale bread; pare and slice about a quart of apples; lightly butter a pudding mould, dust it well with flour, and then with sugar, and fill it with layers of bread crumbs, apples, and sugar, using a very little cinnamon to flavor it; let the top layer be of crumbs, and put a few bits of butter on it; bake the cake for one hour in a moderate oven; and serve it for dessert.

Tuesday, June 5, 2012

Boiled Potatoes

Potatoes for children's use should be very carefully boiled; and if not used as soon as they are done, should be kept hot and dry, by pouring off the water, covering them with a dry cloth, and setting them on the back of the stove. After washing them thoroughly, pare them entirely, or take off one ring around each; if they are new, put them over the fire in hot water; if they are old, put them on in cold water; in either case, add a tablespoonful of salt, and boil them from fifteen to thirty minutes, as they require, until you can pierce them easily with a fork; then drain off all the water, cover them with a clean dry towel, and set them on the back of the fire until you are ready to use them.

Monday, June 4, 2012

Baked Potatoes

Potatoes for baking should be of equal and medium size, with smooth skins; they should be well washed with a brush or cloth, and put into a quick oven; they will bake in from twenty to thirty-five minutes, according to variety and ripeness; as soon as you find they yield readily when pressed between the fingers, they are done; and should be served at once, uncovered. If they stand they grow heavy, and if you put them in a covered dish you will make them watery.

Boiled Eggs

Eggs are usually spoiled in cooking; if they are plunged into boiling water, and maintained at the boiling point, the effect is to harden the albumen while the yolk remains almost raw, and make them totally unfit for digestion. A good way to cook them is to place them over the fire in cold water, bring them slowly to a boil, and then at once set the vessel containing them back from the fire, and let the eggs stand in the water about one minute if they are to be soft, and two minutes, or longer, if they are to be hard. Poor eggs cooked in this way are superior in flavor and digestibility to new-laid eggs boiled rapidly. One minute is quite long enough to boil them if they are wanted in their best condition.

Sunday, June 3, 2012

Broiled Chicken

A tender, but not very fat chicken, makes an excellent dinner for children. It should be plucked, singed, split down the back, carefully drawn, and wiped with a damp cloth, but not washed; the joints and breast-bone should be broken with the rolling pin, the chicken being covered with a folded towel to protect the flesh; it should then be broiled, inside first, over a clear, brisk fire, or better still, laid in a pan on a couple of slices of bread, and quickly roasted in a hot oven; by the latter process all the juices of the bird are saved; some gravy will flow from a good chicken, and from this the superfluous fat should be removed; if the chicken is very fat the bread under it should not be given to the children.

Thursday, May 31, 2012

Beef steak

A tender sirloin steak is the best cut for general use. It should be chosen in accordance with the directions given in the chapter on marketing, and broiled over a brisk, clear fire for about twenty minutes; the seasoning of salt should be added after it is taken from the fire, and placed on a hot dish; and but very little butter, if any, should be used. Serve it with baked potatoes, finely broken with a fork.

Wednesday, May 30, 2012

Broiled Chops

Trim nearly all the fat from a pound of loin mutton chops, broil them over a clear, bright fire for about fifteen minutes, taking care not to burn them; when they are done put them on a hot platter, season them with half a teaspoonful of salt, and if they are very dry put a little butter over them, using not more than a quarter of an ounce. Serve them with mashed potatoes.

Tuesday, May 29, 2012

Baked Fruit

In addition to baking apples in the ordinary way, plums, peaches, pears, and berries, are good when put into a stone jar with layers of stale bread and sugar, and about a gill of water, and baking the fruit slowly in a moderate oven for an hour and a half.

Monday, May 28, 2012

Blackberry Jam

This is an invaluable addition to the breakfast, or noon dinner, in place of butter. It is an excellent agent for regulating the action of the bowels. It is made by boiling with every pound of thoroughly ripe blackberries half a pound of good brown sugar; the boiling to be continued one hour, and the berries well broken up.

Sunday, May 27, 2012

Ripe Currants

A pound of ripe currants mashed, and mixed with half a pound, or more, of sugar, makes an excellent accompaniment for bread, being served spread upon the slices.

Saturday, May 26, 2012

Stewed Fruit

Put a quart of apples pared and sliced over the fire in a thick sauce-pan, with half a pint of water, to prevent burning, and when tender break them well up and sweeten them with four ounces or more of sugar, according to the flavor of the apples. Serve them with bread and butter in the morning, or at noon.

Wednesday, May 23, 2012

Oatmeal Porridge

Oatmeal is an extremely strengthening food; when it is well cooked it produces a large volume of nutritive matter in proportion to its bulk; and combined with milk it is the strongest and best of the cereals. Its flavor is sweet and pleasant; it appears in market in two forms, a rather rough meal, and the unbroken grain, after the husk has been removed; in either shape it should be thoroughly boiled, and combined with milk. A good thick porridge can be made by stirring four ounces of oatmeal into a quart of boiling milk, and then pouring this into a quart of water boiling on the fire, and allowing it to boil half or three-quarters of an hour; care must be taken not to burn it; just before it is done it should be seasoned with a teaspoonful of salt; and sweetened to taste at the table.

Tuesday, May 22, 2012

Ragout of Mutton

Cut four pounds of the scrag end of mutton in small pieces; peel a quart of turnips and cut them in round pieces as large as a walnut, and fry them brown in four ounces of fat; take them up, mix into the fat four ounces of flour, and brown it; add the mutton and sufficient cold water to cover the meat, and stir until it boils; season with a tablespoonful of salt, half a saltspoonful of pepper, a teaspoonful of sugar, and an ounce of onion if the flavor is liked; simmer gently until the meat is tender, about two hours; then add the turnips, heat them, and serve hot.

Monday, May 21, 2012

Pot-au-feu

Put into four quarts of cold water one pound of cheap lean meat, and one pound of liver whole, some bones, cut into bits, two tablespoonfuls of salt, one teaspoonful of pepper, four leeks cut in pieces, and the following vegetables whole; four carrots, four turnips, and four onions, each stuck with two cloves; boil all gently for three hours, skimming occasionally, and adding two tablespoonfuls of cold water about every half hour; take up the meat and the liver on a platter, arrange the vegetables neatly around them, and serve the broth in a tureen, with plenty of bread.

Sunday, May 20, 2012

Peas and Bacon

Cut a quarter of a pound of fat bacon in small bits, and fry it brown with two ounces of onions sliced; then add four ounces of split peas, one tablespoonful of salt, one saltspoonful of pepper, one teaspoonful of sugar, and four quarts of cold water; boil it until the peas are reduced to a pulp, which will be about three hours; then stir in sufficient oatmeal to thicken it, and boil slowly twenty minutes, stirring it occasionally; serve hot; or when cold, slice and fry it brown.

Saturday, May 19, 2012

Tripe and Onions

Cut two pounds of tripe in pieces two inches square; peel and slice six large onions and ten potatoes; slice a quarter of a pound of salt pork or bacon; put the bacon in the bottom of a pot, with the tripe and vegetables in layers on it, seasoning with a tablespoonful of salt, a saltspoonful of pepper, and the same of powdered herbs; mix a pound of flour gradually with a quart and a half of cold water, pour it over the tripe and vegetables, and boil it gently for two hours. Serve hot with bread.

Friday, May 18, 2012

Baked Ox-heart

Clean the heart thoroughly; stuff it with the following forcemeat; one ounce of onion chopped fine, a tablespoonful of chopped parsley, a saltspoonful of powdered sage or thyme, a teaspoonful of salt, half a small loaf of bread, and enough warm water to moisten the bread; mix, stuff the heart with it, and bake it an hour in a good hot oven, basting it occasionally with the liquor that flows from it, and when half done seasoning it well with salt and pepper. Serve hot with plain boiled potatoes, or with potatoes peeled, and baked in the pan with the heart.

Thursday, May 17, 2012

Bacon Roly-Poly

Boil a pound and a half of bacon for half an hour; then slice it thin; peel and slice six apples and the same number of onions; make a stiff dough of two pounds of flour, a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with boiled potatoes, or boiled cabbage.

Wednesday, May 16, 2012

Toad-in-the-Hole

Cut two pounds of the cheapest parts of any good meat into small pieces, roll them in flour, pepper, and salt, and fry them brown in two ounces of drippings; meantime prepare a batter as follows; mix one pound of flour, one heaping teaspoonful of salt, half a nutmeg grated, and two eggs, stirred in without beating; gradually add three pints of skim-milk, making a smooth batter; add the meat and its gravy to this batter, put it in a greased baking dish, and bake it slowly about two hours. Serve it with plain boiled potatoes.

Tuesday, May 15, 2012

Gammon Dumpling

Make a plain paste of two pounds of flour, one dessertspoonful of salt, half a pound of finely chopped suet or scraps, and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it about two pounds of any cheap cut of bacon or ham, finely chopped, roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Serve it hot, with plain boiled potatoes.

Ragout of Haslet

Wash the lights, cut them in two inch pieces, put them into a sauce-pan with one ounce each of butter, salt pork sliced, onion chopped, one dessertspoonful of salt, and half a saltspoonful of black pepper; two bay leaves, two sprigs of parsley and one of thyme, tied in a bouquet, one ounce of flour, one gill of vinegar, half a pint of cold gravy or cold water, and six potatoes peeled and cut in dice; stew all these ingredients gently together for two hours, and serve as you would a stew, with a tablespoonful of chopped parsley sprinkled over the top.

Monday, May 14, 2012

Roasted Tripe

Cut some tripe in pieces three inches long by six wide; cover each one with highly seasoned sausage-meat, roll up, and tie with a string; lay the rolls in a dripping pan, dredge them well with flour, and set them in the oven to bake, basting them with the liquor which flows from them; when they are nicely browned, dish them up with a slice of lemon on each one. Some melted butter may be put over them if desired.

Potato Pudding

Wash and peel two quarts of potatoes; peel and slice about six ounces of onions; skin and bone two bloaters or large herrings; put all these ingredients in a baking dish in layers seasoning them with a dessertspoonful of salt and a saltspoonful of pepper; pour over them any cold gravy you have on hand, or add two or three ounces of drippings; if you have neither of these, water will answer; bake the pudding an hour and a half; serve hot, with bread.

Pickled Mackerel

When fresh mackerel or herrings can be bought cheap, clean enough to fill a two quart deep jar, pack them in it in layers with a seasoning of a tablespoonful of salt, a teaspoonful of powdered herbs a saltspoonful each of pepper and allspice, and cover with vinegar and cold water, in equal parts. Bake about one hour in a moderate oven. Serve with plain boiled potatoes.

Try these easy recipes

Free Online Recipes

Fried Lentils
Fry one ounce of chopped onion brown in two ounces of drippings, add plain boiled lentils, see if they are properly seasoned, and brown them well; serve hot.

Norfolk Dumplings
 Mix well together two pounds of flour, one dessertspoonful of salt, and two pints of milk; divide the dough in twelve equal parts, and drop them into a pot of boiling pot-liquor, or boiling water; boil them steadily half an hour. They should be eaten hot, with gravy, sweet drippings, or a little molasses.

Salt Cod with Parsnips
Soak three pounds of salt fish over night, with the skin uppermost, and boil it about one hour, putting it into plenty of cold water. Meantime pare half a dozen parsnips, and cut them in quarters, boil them half an hour, or longer, until tender, drain them, and dish them around the fish. While the fish and parsnips are cooking make the following sauce: mix two ounces of flour and one ounce of butter or sweet drippings, over the fire until a smooth paste is formed; then pour in half a pint of boiling water gradually, stirring until the sauce is smooth, add three tablespoonfuls of vinegar, season with one saltspoonful of salt, and half that quantity of pepper; let the sauce boil up thoroughly for about three minutes, and serve it with the fish and parsnips. A hard boiled egg chopped and added to the sauce improves it.

Sunday, May 13, 2012

Stewed Lentils

Put plain boiled lentils into a sauce-pan, cover them with any kind of pot-liquor, add one ounce of chopped onion, two ounces of butter, quarter of an ounce of chopped parsley, and stew gently for twenty minutes; serve hot.

Saturday, May 12, 2012

Lentils boiled plain

Wash two pounds of lentils well in cold water, put them over the fire, in four quarts of cold water with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper, and boil slowly until tender, that is about three hours; drain off the little water which remains, add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required, and serve them hot. Always save the water in which they are boiled; with the addition of a little thickening and seasoning, it makes a very nourishing soup.

Fish Pudding

Make a plain paste by mixing quarter of a pound of lard or sweet drippings with half a pound of flour, a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it half way down; fill the dish with layers of fresh codfish cut in small pieces, using two or three pounds, season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley; fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot.

Sunday, May 6, 2012

Polenta

Boil one pound of yellow Indian meal for half an hour, in two quarts of pot-liquor, stirring it occasionally to prevent burning; then bake it for half an hour in a buttered baking dish, and serve it either hot; or, when cold, slice it and fry it in smoking hot fat. This favorite Italian dish is closely allied to the hasty-pudding of New England, whose praises have been sung by poe-tasters.

Saturday, May 5, 2012

Cheese Pudding

Into two quarts of boiling water, containing two tablespoonfuls of salt, stir one pound of yellow Indian meal, and three quarters of a pound of grated cheese; boil it for twenty minutes, stirring it occasionally to prevent burning; then put it in a buttered baking pan, sprinkle over the top quarter of a pound of grated cheese, and brown in a quick oven. Serve hot. If any remains, slice it cold and fry it brown.

Friday, May 4, 2012

Oatmeal Porridge

Boil two ounces of chopped onion in two quarts of skim milk; mix half a pound of oatmeal smooth with about a pint of milk, pour it into the boiling milk, season it with a tablespoonful of salt, boil it about twenty minutes, stirring to prevent burning, and serve hot.

Thursday, May 3, 2012

Peas pudding

Soak three pints of dried peas in cold water over night; tie them loosely in a clean cloth, and boil them about two hours in pot-liquor or water, putting them into it cold and bringing them gradually to a boil; drain them, pass them through a sieve with a wooden spoon, season them with a level tablespoonful of salt, half a saltspoonful of pepper, one ounce of butter, and one egg, if it is on hand; mix, tie in a clean cloth, and boil half an hour longer; then turn it from the cloth, on a dish, and serve hot.

Tuesday, May 1, 2012

Scotch Crowdie

Scotch Crowdie

Boil one pound of oatmeal one hour in four quarts of any kind of pot-liquor, stirring often enough to prevent burning; season with one tablespoonful of salt, a level saltspoonful of pepper, one ounce of butter, and serve with plenty of bread.

Potato Soup

Potato Soup

Slice six onions, fry them brown with two ounces of drippings, then add two ounces of flour and brown it; add four quarts of boiling water, and stir till the soup boils; season with a level tablespoonful of salt, half a saltspoonful of pepper; add one quart of potatoes peeled and cut fine, and boil all until they are tender; then stir in four ounces of oatmeal mixed smooth with a pint of cold water, and boil fifteen minutes; this soup should be stirred often enough to prevent burning; when it is nearly done mix together off the fire one ounce each of butter and flour, and stir them into the soup; when it boils up pass through a sieve with a wooden spoon, and serve hot with plenty of bread.

Monday, April 30, 2012

Stuffed Lettuce

Choose four round firm heads of lettuce, first bring them to a boil in hot water and salt, drain them carefully, cut out the stalk end, fill the inside of the head with minced veal or chicken highly seasoned, lay them on a baking pan, put a tablespoonful of some brown gravy over each, and then bake in a moderate oven about fifteen minutes.

Sunday, April 29, 2012

Baked Mushrooms

Clean a quart of medium sized mushrooms, trim off the roots, dip them first in some maître d'hotel butter made of equal parts of chopped parsley, lemon juice, and sweet butter, then roll them in cracker or bread crumbs, lay them on a dish, and just brown them in a quick oven.

Tuesday, April 24, 2012

Carrot Stew

Clean, boil, and quarter three large carrots; cut the pieces in two; simmer them gently in milk enough to cover them, season with a teaspoonful of salt, and a saltspoonful of pepper; when they are quite tender take them off the fire long enough to stir in the raw yolk of an egg, return them to the fire two minutes to cook the egg, and serve them hot at once.

Monday, April 23, 2012

Kolcannon

Mince an ounce of onion, fry it pale yellow in one ounce of butter, add to it equal parts of cold boiled potatoes and cabbage, season with a teaspoonful of salt, and half a saltspoonful of pepper, and fry for fifteen minutes; serve hot for breakfast or lunch.

Thursday, April 12, 2012

Fried Beans

Fry two ounces of chopped onions in one ounce of butter until golden brown; put into them about a quart of cold boiled white beans, season them with a teaspoonful of salt, and half a saltspoonful of pepper, moisten them with half a pint of any brown gravy, and serve them hot.

Saratoga Onions

Slice half a dozen delicately flavored onions in small strips; drop them into plenty of smoking hot fat, fry them pale brown, and drain them for a moment in a colander. Serve hot for breakfast or lunch.

Tuesday, April 10, 2012

Stuffed Tomatoes

Cut off the tops from eight or ten large smooth round tomatoes; scoop out the inside, and put it into a sauce-pan with quarter of a pound of scraps of ham, bacon or tongue minced fine, a saltspoonful of salt, two ounces of butter, half an ounce of chopped parsley, and four ounces of grated cheese and bread crumbs mixed; stir these ingredients over the fire until they are scalding hot, fill the tomato skins with this forcemeat, fit them neatly together, dust them with sifted bread crumbs, put over each a very little sweet oil to prevent burning, brown them in a quick oven, and serve them on a hot dish with their own gravy turned over them.

Sunday, April 8, 2012

Broiled Tomatoes

Wipe half a dozen large red tomatoes, cut them in half inch slices, dip them in melted butter, season them with salt and pepper, dip them in cracker crumbs, and broil them on an oiled gridiron over a moderate fire, being very careful not to break the slices in turning them. Serve them with chops for breakfast.

Saturday, April 7, 2012

Saratoga Potatoes

Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.

Broiled Potatoes

Boil a quart of even sized potatoes until tender, but do not let them grow mealy; drain off the water, peel the potatoes, cut them in half inch slices, dip them in melted butter, and broil them over a moderate fire; serve hot, with a little butter melted.

Bermuda or New Potatoes

Wash a quart of new potatoes thoroughly, put them into plenty of boiling water and salt, and boil them until tender enough to pierce easily with a fork; drain off the water, cover them with a towel, let them steam five minutes, and serve them in their jackets.

Friday, April 6, 2012

Stuffed Potatoes

Wash twelve large potatoes with a brush; bake them only until they begin to soften; not more than half an hour; cut off one end, scoop out the inside with a teaspoon into a sauce-pan containing two ounces of butter, one saltspoonful of white pepper, one teaspoonful of salt, and two ounces of grated Parmesan cheese; stir all these ingredients over the fire until they are scalding hot; then fill the potato skins with the mixture, put on the ends, press the potatoes gently in shape, heat them in the oven, and serve them on a hot dish covered with a napkin, the potatoes being laid on the napkin. Observe never to cover a baked potato unless you want it to be heavy and moist.

Friday, March 30, 2012

Lyonnaise Potatoes

Chop two ounces of onion, and fry it pale yellow in two ounces of butter; meantime peel boiled potatoes, either hot or cold, cut them in slices, put them into the pan containing the onion and butter, season them with a teaspoonful of salt, and half a saltspoonful of pepper, fry them pale brown, shaking the pan to prevent burning, and tossing it to brown them evenly; sprinkle with two tablespoonfuls of chopped parsley, and serve at once.

Friday, March 16, 2012

Boiled Potatoes

Potatoes should be prepared for boiling by first carefully washing them, removing the deep eyes or defective parts, and then paring off one ring all around the potato; place them in cold water with a little salt; when cooked, which will be in from twenty to thirty minutes, pour off all the water, cover them with a clean, coarse towel, leaving off the lid of the pot, and set them on a hot brick on the back of the fire to steam. Potatoes treated in this way can be kept fresh, hot and mealy for hours. Medium-sized and smooth potatoes are the most economical to use, and the kind should be selected in reference to the season.

Tuesday, March 13, 2012

Mushroom Pudding

Cleanse a quart of fresh mushrooms, cut them in small pieces, mix them with half a pound of minced ham or bacon, season them with a teaspoonful of salt, and half a saltspoonful of pepper; spread them on a roly-poly crust made by mixing one pound of flour, half a pound of shortening, and a teaspoonful of salt, with about one pint of water: roll up the crust, tie it tightly in a floured cloth, and boil it about two hours in boiling stock, or salted water; serve hot with bread, or vegetables.

Friday, March 9, 2012

Glazed Onions

Pare three dozen button onions, put them on a tin dish, pour over them a very little Spanish sauce or brown gravy, just enough to moisten them, season them with a teaspoonful of salt, and quarter of a saltspoonful of pepper; brown them in a quick oven, shaking them occasionally to color them equally; serve hot.

Tuesday, March 6, 2012

Baked Turnips

Pare six large yellow turnips, slice them, and boil them till tender in plenty of salted water; drain them, put them on a flat dish in layers, pour over them half a pint of Béchamel sauce, dust them thickly with crumbs and grated Parmesan cheese; brown them in a quick oven, and serve hot.

Sunday, March 4, 2012

Red Cabbage

Cut a firm head of red cabbage in shreds, lay it in a sauce-pan with the following ingredients; one gill of vinegar, one teaspoonful each of ground cloves and salt, half a saltspoonful of pepper, two ounces of butter, and two ounces of sugar; stew it gently until tender, about one hour, shaking the pan to prevent burning, and serve it hot.

Saturday, March 3, 2012

Stuffed Cabbage

Cut the leaves of a large white cabbage as whole as possible, cut out the stalks, wash the leaves well, and boil them only until tender, in three quarts of boiling water and salt, with a piece of soda as large as a dried pea; have ready some sausage meat highly seasoned, and as soon as the cabbage is tender carefully drain it in a colander, run cold water from the faucet over it, and, without tearing the leaves, lay them open on the table, two or three upon each other, making eight or ten piles. Divide the sausage meat, and lay a portion in the centre of each, fold the cabbage over it in a compact roll and tie it in place with cord; lay the rolls on a baking sheet, season with salt and pepper, put over each a tablespoonful of any rich brown gravy and brown a little in a quick oven; serve at once, on small rounds of toast.

Friday, March 2, 2012

Brussels Sprouts

Trim two quarts of Brussels sprouts, wash them thoroughly, put them in three quarts of boiling water with two tablespoonfuls of salt, and boil them gently until tender, about fifteen minutes, shaking the sauce-pan occasionally; then drain them in a colander, being careful not to break them; put them again into the sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a saltspoonful of salt, and quarter of a saltspoonful of white pepper; toss them gently over the fire, while you make some rounds of buttered toast for the bottom of a platter; when this is ready shake the Brussels sprouts upon it, and serve hot. Some persons like the addition of two ounces of grated Parmesan cheese; and others serve them with the Béchamel sauce.

Baked Beets

Clean eight smooth beets with a soft cloth or brush; bake them in a moderate oven about one hour; rub off the skin, baste them with butter and lemon juice, return them to the oven for five minutes, and serve them hot.

Thursday, March 1, 2012

String Beans

These beans are generally marketed while they are unripe, and cooked in the shell; in that condition two quarts of them should be stringed, split in halves, cut in pieces two inches long, and thrown into boiling water with a tablespoonful of salt, but no soda or ammonia should be added, as its action discolors them; a few sprigs of parsley and an ounce of pork can be boiled with them to their improvement; when they are tender, which will be in about half an hour, they should be drained, and served with melted butter, made as for caper sauce, but without the capers.

Wednesday, February 29, 2012

Green Peas

Boil two quarts of freshly shelled peas in two quarts of boiling water with half an ounce of butter, one bunch of green mint, and one teaspoonful each of sugar and salt, until they begin to sink to the bottom of the sauce-pan: drain them in a colander, season them with a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and send them to the table hot.

Tuesday, February 28, 2012

Asparagus with Melted Butter

Trim the white tough ends from two bunches of asparagus, tie it in packages of about a dozen stalks each; put them into three quarts of boiling water, with three tablespoonfuls of salt, and boil them gently until done, about twenty minutes; meantime make some drawn butter according to receipt for caper sauce, omitting the capers; fit two slices of toast to the bottom of the dish you intend to use, dip it for one instant in the water in which the asparagus has been boiled, lay it on the dish, and arrange the asparagus in a ring on it with the heads in the centre; send the butter to the table in a gravy boat, with the dish of asparagus.

Romaine Salad Dressing

Grate half an ounce of onion, mix it with a teaspoonful of lemon juice, a saltspoonful each of salt and powdered sugar, a level saltspoonful each of white pepper, and dry mustard, then gradually add three tablespoonfuls of oil, and one of vinegar. Use for lettuce or tomato salad.

Monday, February 27, 2012

Hot Salad Sauce

This sauce when cold is an excellent and economical substitute for the more expensive mayonnaise.

PART 1.--Put one ounce each of butter and flour into a sauce-pan over the fire, and stir until it is melted, add gradually half a pint of boiling water, season with a teaspoonful of salt, and quarter of a saltspoonful of white pepper, stir till smooth, and set a little away from the fire, while you make the following sauce.

PART 2.--Put the yolk of one raw egg in a salad bowl, add a quarter of a saltspoonful of salt, half that quantity of grated nutmeg, as much cayenne as you can take up on the point of a very small pen-knife blade; mix these ingredients with a wooden salad spoon thoroughly, and then add, a few drops at a time and alternately, three tablespoonfuls of oil, and one of vinegar. Pour the preparation marked part 1, into this, gradually stirring until the sauces are thoroughly mixed; cool and use. This sauce will keep for weeks in a cool place.

Sunday, February 26, 2012

Mayonnaise

Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a saltspoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, three gills of salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually four tablespoonfuls of tarragon vinegar. Keep it cool until wanted for use.

Saturday, February 25, 2012

Spring Dressing

Beat the yolks of two raw eggs, add a teaspoonful of salt, and a saltspoonful of dry mustard, chop one leek or two new onions, and mix them in, then add three tablespoonfuls of oil and one of vinegar and mix thoroughly; tear up two heads of lettuce, putting thin slices of boiled beets upon it, and pour the dressing over all.

Monday, February 13, 2012

Swiss Dressing

Pound two ounces of old cheese in a mortar, add one tablespoonful of vinegar, a little salt and pepper, and dilute to the consistency of cream with oil.

Friday, February 10, 2012

Anchovy Salad Sauce

Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil.

Egg Dressing

Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar.

Thursday, February 9, 2012

Ravigote Sauce

Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use.

Oil Sauce

Pound in a mortar one shallot or two button onions, the yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill.

Wednesday, February 8, 2012

Green Remolade

One dessertspoonful each of chopped tarragon, chives, and sorrel, pounded in a mortar; add a saltspoonful of salt, half that quantity of mignonette pepper, one tablespoonful of mixed mustard, a gill of oil, and the raw yolks of three eggs; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.

Monday, January 30, 2012

Tasty and Easy Recipes

Cream Dressing

Where oil is disliked in salads the following dressing will be found excellent. Rub the yolks of two hard boiled eggs very fine with a spoon, incorporate with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small pen-knife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture to a smooth creamy consistency; and pour it upon lettuce carefully prepared for the table.

English Salad Sauce

Break the yolk of one hard boiled egg with a silver fork, add to it a saltspoonful of salt, a teaspoonful of dry mustard, a mashed mealy potato, two dessertspoonfuls each of cream and oil, and one tablespoonful of vinegar; mix until smooth and firm.

Remolade

Beat a fresh raw egg, add to it a teaspoonful of mixed mustard, and three tablespoonfuls of oil; when smooth add just enough vinegar to change the color slightly.

Sweet Sauce

Mix well two tablespoonfuls of oil, the raw yolk of one egg, a saltspoonful of salt, a half that quantity of pepper, one tablespoonful of vinegar, and a dessertspoonful of moist sugar.

Piquante Salad Sauce

Mix together the yolks of two hard boiled and two raw eggs; add one tablespoonful each of cream and oil; and, when smooth, enough Chili or tarragon vinegar to season sharply, about two tablespoonfuls.

Free Online Salad Recipes

Most easy and tasty salad recipes for you! Enjoy your cooking time!

Green Pea Salad

Place one pint of cold boiled peas in a bowl with one tablespoonful of powdered sugar; pour over them two tablespoonfuls of oil and one of vinegar, and garnish with two cucumbers delicately sliced. This salad is excellent with a Mayonnaise.


Orange Salad

Divest four under-ripe oranges of all rind and pith, slice them into a dish, season with a little cayenne pepper, add the rind of one minced, the juice of one lemon and a tablespoonful of oil if desired; decorate with tarragon tops.


Spinach Salad

Place one pint of lettuce leaves, and one pint of tender spinach tops in a bowl with a few fresh mint leaves, dress them with oil and vinegar plain, and decorate them with sliced hard boiled eggs. A ravigote sauce is excellent with this salad.


Tomato Salad

Slice one quart of ripe tomatoes, sprinkle with cayenne pepper, garnish with chervil or fennel, and dress with oil or lemon juice three tablespoonfuls of each.


Nasturtium Salad

Tear two white lettuces into the salad bowl, sprinkle over them one tablespoonful of pickled nasturtiums, or capers, dress with simple oil and vinegar, and garnish with fresh nasturtium blossoms. In mixing salad dressings, first, carefully stir together all the ingredients except the oil and vinegar, and add these gradually and alternately a few drops at a time.

Free Online Recipes

Sunday, January 29, 2012

Shad-roe Salad

Boil two roes, separate the grains by washing them in vinegar, place them in a salad bowl, with one head of tender lettuce and one pint of ripe tomatoes cut thin; dress them with two tablespoonfuls each of oil, lemon juice, and strained tomato pulp, seasoned with cayenne pepper.

Saturday, January 28, 2012

Asparagus Salad

Cut the green tops of two bunches of cold asparagus one inch long, mix them with the leaves of one lettuce, a few sprigs of mint, and a teaspoonful of powdered sugar, ornament with tufts of leaves, and serve with a Mayonnaise.

Dandelion Salad

This salad is a favorite European dish; one pint of the plants are carefully washed and placed in a salad bowl with an equal quantity of watercresses, three green onions or leeks sliced, a teaspoonful of salt, and plenty of oil or cream dressing. This is one of the most healthful and refreshing of all early salads.

Tuesday, January 24, 2012

Cauliflower Salad

Place in a salad bowl one underdone cauliflower, broken in branches, six small silver onions, six radishes, ornament with the hearts of two white lettuces, and one dessertspoonful each of chopped olives and capers; dress it with cream sauce, or plain oil and vinegar.

Monday, January 23, 2012

Mint Salad

Wash and clean the tender tops of one quart of spearmint, lay them in a bowl with one tablespoonful of chopped chives, and dress them with brown sugar and vinegar, or sweet sauce. This is an excellent accompaniment for roast lamb.

Saturday, January 21, 2012

Watercress Salad

Serve one quart of watercresses with one chopped green onion, one teaspoonful of ground horseradish, one tablespoonful of lemon juice, and two of oil, simply poured over.

Friday, January 20, 2012

Spring Salad

Break one pint of fresh mustard tops, and one of cresses, tear one good-sized lettuce, and chop two green onions; place all lightly in a dish, and ornament it with celery and slices of boiled beet. Use it with a cream dressing.

Wednesday, January 18, 2012

Oyster Sauce

Blanch one quart of oysters by bringing them to a boil in their own liquor; drain them, saving the liquor; wash them in cold water, and set them away from the fire until you are ready to use them; stir one ounce of butter and one ounce of flour together over the fire until they form a smooth paste, strain into them enough of the oyster liquor and that the chicken was boiled in to make a sauce as thick as melted butter; season with a teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same of grated nutmeg; put in the oysters, and serve.

Wednesday, January 11, 2012

Marinade

Cut in slices, four ounces each of carrot and onion, two ounces of turnip, and one ounce of leeks; chop a quarter of an ounce each of parsley and celery, if in season; slice one lemon; add to these one level tablespoonful of salt, one saltspoonful of pepper, six cloves, four allspice, one inch of stick cinnamon, two blades of mace, one gill of oil and one of vinegar, half a pint of red wine, and one pint of water. Mix all these ingredients thoroughly, and use the marinade for beef, game, or poultry, always keeping it in a cool place.

Sunday, January 8, 2012

Boiled Ham with Madeira Sauce

Choose a ham by running a thin bladed knife close to the bone, and if the odor which follows the cut is sweet the ham is good; soak it in cold water for twenty-four hours, changing the water once; scrape it well, and trim off any ragged parts; put it in enough cold water to cover it, with an onion weighing about one ounce, stuck with six cloves, and a bouquet made according to directions in Chapter first, and boil it four hours. Take it from the fire and let it cool in the pot-liquor. Then take it up carefully, remove the skin, dust it with sifted bread or cracker crumbs, and brown it in the oven. Serve it either hot or cold; if hot send it to the table with a gravy boat full of Madeira sauce.

Saturday, January 7, 2012

Caper Sauce

Put one ounce of butter and one ounce of flour in a sauce-pan over the fire, and stir until smoothly melted; gradually pour in half a pint of boiling water, season with one teaspoonful of salt, and quarter of a saltspoonful of white pepper, and stir until the sauce coats the spoon when you lift it out; take it from the fire, and stir in two ounces of butter, and two tablespoonfuls of small capers, and serve at once. Do not permit the sauce to boil after you have added the butter, as it may turn rancid.

Friday, January 6, 2012

Bread Sauce

Peel and slice an onion weighing full an ounce, simmer it half an hour in one pint of milk, strain it, and to the milk add two ounces of stale bread, broken in small pieces, one ounce of butter, one saltspoonful of salt, and quarter of a saltspoonful of nutmeg and pepper mixed; strain, passing through a sieve with a spoon, and serve hot.

Wednesday, January 4, 2012

Sage and Onion Stuffing

Pare six ounces of onion, and bring them to a boil in three different waters; soak eight ounces of stale bread in tepid water, and wring it dry in a towel; scald ten sage leaves; when the onions are tender, which will be in about half an hour, chop them with the sage leaves, add them to the bread, with one ounce of butter, the yolks of two raw eggs, one level teaspoonful of salt, and half a saltspoonful of pepper; mix and use.

Tuesday, January 3, 2012

Romaine Sauce for Watercresses

Grate half an ounce of onion, and use two tablespoonfuls of vinegar to wash it off the grater; to these add a saltspoonful of sugar, a tablespoonful of lemon juice, three tablespoonfuls of olive oil, six capers chopped fine, as much cayenne as can be taken up on the point of a very small pen-knife blade, a level saltspoonful of salt, and quarter of a saltspoonful of pepper; mix well, and use for dressing watercresses, or any other green salad. A few cold boiled potatoes sliced and mixed with this dressing, and a head of lettuce, makes a very nice potato salad.

Sunday, January 1, 2012

Duchesse Potatoes

Mash one quart of hot boiled potatoes through a fine colander with the potato masher; mix with them one ounce of butter, one level teaspoonful of salt, half a saltspoonful of white pepper, quarter of a saltspoonful of grated nutmeg, and the yolks of two raw eggs; pour the potato out on a plate, and then form it with a knife into small cakes, two inches long and one inch wide; lay them on a buttered tin, brush them over the top with an egg beaten up with a teaspoonful of cold water, and color them golden brown in a moderate oven.

Wednesday, December 28, 2011

Cranberry Sauce

Carefully pick and wash one quart of cranberries; put them over the fire in a sauce-pan with half a pint of cold water; bring them to a boil, and boil them gently for fifteen minutes, stirring them occasionally to prevent burning; then add four ounces of white sugar, and boil them slowly until they are soft enough to pass through a sieve with a wooden spoon; the sauce is then ready to serve.

Sunday, December 25, 2011

Forcemeat for Roast Poultry

Steep eight ounces of stale bread in tepid water for five minutes, and wring it dry in a clean towel; meantime chop fine four ounces each of fresh veal and pork, or use instead, eight ounces of good sausage meat; grate eight ounces of good rather dry cheese; fry one ounce of onion in one ounce of butter to a light yellow color; add the bread, meat, and cheese, season with a saltspoonful of powdered herbs, made according to directions in Chapter first, a teaspoonful of salt, a saltspoonful of pepper, and two whole eggs; mix well and use.

Friday, December 23, 2011

Hot Mint Sauce

Put one pint of vinegar into a sauce-pan with four ounces of white sugar, and reduce by rapid boiling to half a pint, stirring to prevent burning; add a gill of cold water, and boil for five minutes; then add three tablespoonfuls of chopped mint, and serve with lamb.

Mint Sauce cold

Melt four ounces of brown sugar in a sauce boat with half a pint of vinegar, add three tablespoonfuls of chopped mint, and serve cold with roast lamb.

Wednesday, December 21, 2011

Roast Lamb with Mint Sauce

Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind-quarter; secure it in shape with stout cord, lay it in a dripping pan with one sprig of parsley, three sprigs of mint, and one ounce of carrot sliced; put it into a quick oven, and roast it fifteen minutes to each pound; when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it. When done serve it with a gravy-boat full of mint sauce.

Tuesday, December 20, 2011

Stuffing for Veal

Cut two ounces of salt pork in quarter inch dice, and fry it brown in half an ounce of butter, with one ounce of chopped onion; while these ingredients are frying, soak eight ounces of stale bread in tepid water, and then wring it dry in a napkin; add it to the onion when it is brown, with one tablespoonful of chopped parsley, half a saltspoonful of powdered thyme, and the same quantity of dried and powdered celery, and white pepper, and one teaspoonful of salt; mix all these over the fire until they are scalding hot, and cleave from the pan; then stir in one raw egg, and use it with the veal.

Sunday, December 18, 2011

Yorkshire Pudding

Put seven ounces of flour into a bowl with one teaspoonful of salt; mix it smoothly with enough milk, say half a pint, to make a smooth, stiff batter; then gradually add enough more milk to amount in all to one pint and a half, and three eggs well beaten; mix it thoroughly with an egg-whip, pour it into a well buttered baking pan, bake it in the oven one hour and a half, if it is to be served with baked beef; or if it is to accompany beef roasted before the fire, one hour in the oven, and then half an hour under the meat on the spit, to catch the gravy which flows from the joint. To serve it cut it into pieces two or three inches square before taking it from the pan, and send it to the table on a hot dish covered with a napkin, with the roast beef.

Friday, December 16, 2011

Roast Beef with Yorkshire Pudding

Have three ribs of prime beef prepared by the butcher for roasting, all the bones being taken out if it is desirable to carve a clean slice off the top; secure it in place with stout twine; do not use skewers, as the unnecessary holes they make permit the meat-juices to escape; lay it in the dripping pan on a bed of the following vegetables, cut in small pieces; one small onion, half a carrot, half a turnip, three sprigs of parsley, one sprig of thyme, and three bay leaves; do not put any water in the dripping pan; its temperature can not rise to a degree equal in heat to that of the fat outside of the beef, and can not assist in its cooking, but serves only to lower the temperature of the meat, where it touches it, and consequently to soften the surface and extract the juices; do not season it until the surface is partly carbonized by the heat, as salt applied to the cut fibre draws out their juices. If you use a roasting oven before the fire, the meat should be similarly prepared by tying in place, and it should be put on the spit carefully; sufficient drippings for basting will flow from it, and it should be seasoned when half done; when entirely done, which will be in fifteen minutes to each pound of meat, the joint should be kept hot until served, but should be served as soon as possible to be good. When gravy is made, half a pint of hot water should be added to the dripping pan, after the vegetables have been removed, and the gravy should be boiled briskly for a few minutes, until it is thick enough, and seasoned to suit the palate of the family; some persons thicken it with a teaspoonful of flour, which should be mixed with two tablespoonfuls of cold water before it is stirred into the gravy.

Thursday, December 15, 2011

Vanilla Cream Sauce

Put three ounces of powdered sugar into a sauce-pan with one ounce of corn starch, and one gill of cold water; mix them smooth off the fire; then put the sauce-pan on the fire and pour in half a pint of boiling milk, stirring smooth with an egg-whip for about ten minutes, when the sauce will be thoroughly cooked; flavor it with one teaspoonful of vanilla, and serve with pudding at once.

Wednesday, December 14, 2011

Timbale of Macaroni

(A sweet dish.)--Boil half a pound of macaroni of the largest size, in boiling water and salt for fifteen minutes; drain it in a colander, wash it well, lay by one quarter of it, and put the rest into a sauce-pan with one ounce of butter, one pint of milk or cream, four ounces of sugar, one teaspoonful of vanilla flavoring, and a saltspoonful of salt; simmer it gently while you line a well buttered three pint plain mould with the best pieces you have reserved, coiling them regularly in the bottom and up the sides of the mould; put what you do not use among that in the sauce-pan, and as soon as it is tender fill the mould with it, and set it in a hot oven for fifteen minutes; then turn it out on a dish, dust it with powdered sugar, and serve it hot, with a pudding sauce.

Tuesday, December 13, 2011

Tomato Sauce

Boil together, for one hour, half a can of tomatoes, or six large, fresh ones, one gill of broth of any kind, one sprig of thyme, one sprig of parsley, three whole cloves, three peppercorns, and half an ounce of onion sliced; rub them through a sieve with a wooden spoon, and set the sauce to keep hot; mix together over the fire one ounce of butter, and half an ounce of flour, and when smooth, incorporate with the tomato sauce.

Béchamel Sauce, with Parmesan Cheese

Stir together over the fire two ounces of butter, and two ounces of flour, until they are perfectly blended, boiling one pint of milk meantime; when the butter and flour are smooth, pour the boiling milk into them, stir in two ounces of grated Parmesan gradually and melt it thoroughly, stirring constantly until the sauce is smooth; if cream is used instead of milk, and the Parmesan cheese omitted, the same is called Cream Béchamel.

How to Cook Macaroni

This is one of the most wholesome and economical of foods, and can be varied so as to give a succession of palatable dishes at a very small cost. The imported macaroni can be bought at Italian stores for about fifteen cents a pound; and that quantity when boiled yields nearly three times its bulk, if it has been manufactured for any length of time. In cooking it is generally combined with meat gravy, tomato sauce, and cheese; Gruyere and Parmesan cheese, which are the kinds most used by foreign cooks, can be readily obtained at any large grocery, the price of the former being about thirty-five cents per pound, and the latter varying from forty to eighty cents, according to the commercial spirit of the vendor; the trade price quoted on grocers' trade lists being thirty-eight cents per pound, for prime quality. This cheese is of a greenish color, a little salt in taste and flavored with delicate herbs; the nearest domestic variety is sage-cheese, which may be used when Parmesan can not be obtained. If in heating Parmesan cheese it appears oily, it is from the lack of moisture, and this can be supplied by adding a few tablespoonfuls of broth, and stirring it over the fire for a minute. When more macaroni has been boiled than is used, it can be kept perfectly good by laying it in fresh water, which must be changed every day. There are several forms of Italian paste, but the composition is almost identical, all being made from the interior part of the finest wheat grown on the Mediterranean shores: the largest tubes, about the size of a lead pencil, are called macaroni; the second variety, as large as a common pipe-stem, is termed mazzini; and the smallest is spaghetti, or threads; vermicelli comes to market in the form of small coils or hanks of fine yellowish threads; and Italian paste appears in small letters, and various fanciful shapes. Macaroni is generally known as a rather luxurious dish among the wealthy; but it should become one of the chief foods of the people, for it contains more gluten, or the nutritious portion of wheat, than bread.

Monday, December 12, 2011

Oriental Omelette

Heat a thick earthen plate over a charcoal or wood fire, until it will melt butter enough to cover the bottom of it, dust on the butter a little pepper, and sprinkle on a little salt; break into it as many eggs as will lay upon it without crowding, and brown them underneath; then set them where the heat of the fire will strike their tops, and let them color a pale yellow; salt them a little, and serve them very hot upon the same dish upon which they were cooked.

Sunday, December 11, 2011

Spanish Omelette

Peel two large ripe tomatoes, cut them in thin slices, put them into a frying pan with an ounce of butter, a saltspoonful of salt, and a dust of pepper, and toss them to prevent burning, until they are just cooked through; make an omelette as above, and as soon as its edges are cooked put in the tomatoes, and fold and serve the same as the omelette with herbs.

Friday, December 9, 2011

Omelette with Mushrooms

Choose a dozen small, even sized mushrooms; if they are canned, simply warm them in the essence in which they are preserved, and if they are fresh, peel them by dipping them, held by the stem, into boiling water for one moment, and heat them over the fire with half an ounce of butter and half a saltspoonful of salt put over them; prepare the omelette as above, and as soon as the edges begin to cook, place the mushrooms in the centre, and fold and serve like the omelette with herbs.

Omelette with Oysters

Blanch one dozen small Blue Point oysters, by bringing them just to a boil in their own liquor, seasoned with a dust of cayenne, a saltspoonful of salt, and a grate of nutmeg; mix an omelette as above, omitting the herbs, place it over the fire, and when it begins to cook at the edges, place the oysters, without any liquor, in its centre, and fold and serve it in the same manner as the omelette with herbs.

Wednesday, December 7, 2011

Plain Omelette

If you have to serve eight persons, make three omelettes as follows:

Put one half an ounce (about a tablespoonful) of butter into a clean, smooth frying-pan, and set it upon the back of the stove to melt; stir the yolks of three eggs with a saltspoonful of salt for one minute; beat the whites of three eggs to a stiff froth with an egg-whip, beginning slowly, and gradually increasing the speed until the froth will not leave the dish if it be turned bottom up; this will take from three to five minutes, according to the freshness of the eggs; now pour the yolks into the froth, and mix them gently with a silver spoon, turning the bowl of the spoon over and over, but do not stir in a circle, or rapidly; put the frying-pan containing the melted butter over the fire, pour in the omelette, and stir it with a large two-pronged fork (a carving fork will do), carefully raising the edges with the fork as fast as they cook, and turning them toward the centre, until the omelette lies in the middle of the pan in a light mass, cooked soft or hard to suit the taste; when done to the desired degree, turn it out upon a hot dish without touching it with either fork or spoon, and send it to the table immediately. Another excellent method is to beat three eggs, without separating the whites and yolks, with one tablespoonful of milk, and a little salt and pepper, and put them into a frying-pan containing two ounces of butter browned; let the omelette stand for a moment, and then turn the edges up gently with a fork, and shake the pan to prevent it burning or sticking at the bottom; five minutes will fry it a delicate brown, and it should then be doubled and sent to the table at once on a hot dish. Three eggs will make an omelette large enough for two persons, if any other dish is to be served with it. There are several varieties of omelettes, each named after the ingredient prominent in the composition. We subjoin some excellent receipts, which may be based upon the first-mentioned method of preparation and cooking.

Free Online Recipes

Tuesday, December 6, 2011

How to make Omelettes

There is no great difficulty in making omelettes, and as they may be expeditiously prepared and served they are a convenient resource when an extra dish is required at short notice; care should be taken to beat the eggs only until they are light, to put the omelette into a well heated and buttered pan, and never to turn it in the pan, as this flattens and toughens it; if the pan be large, and only three or four eggs be used in making the omelette, the pan should be tipped and held by the handle so that the eggs will cook in a small space upon one side of it; instead of spreading all over it, and becoming too dry in the process of cooking.

Monday, December 5, 2011

Civet of Hare

Skin a pair of leverets, or young hares, carefully wipe them outside with a damp cloth; remove the entrails, and wash the interior with a cup of vinegar, which must be saved; cut them into joints as you would divide a chicken for fricassee; cut the back and loins in pieces about two inches square; peel two dozen button onions, and fry them light brown in two ounces of butter, with half a pound of lean ham cut in half inch dice; add the hare, and brown well; stir in two ounces of dry flour, add three gills of broth, and one gill of the vinegar used to wash the hare, or two gills of claret, season with one teaspoonful of salt, one saltspoonful of ground cloves, and half a saltspoonful of pepper; simmer gently about one hour, until the hare is tender, and serve on a hot platter like chicken fricassee.

Salmi of Duck

Cut two cold roast wild ducks in joints; put them into a sauce-pan with enough Spanish sauce to cover them, and add two dozen olives with the stones removed; season to taste with salt and pepper, being guided in this by the seasoning of the Spanish sauce; heat thoroughly; meantime cut a dozen heart shaped croutons, or slices of bread about two inches long and one wide, and fry them brown in plenty of hot fat; when the salmi is hot, pour it on a hot dish, and arrange the croutons around the border; serve hot.

Sunday, December 4, 2011

Iced Tea Recipe

Looking for Iced Tea Recipe? Here you can find various kinds of Iced Tea Recipes link.

Six rules for the best iced tea plus recipes >> http://www.canadianliving.com/food/cooking_school/six_rules_for_the_best_iced_tea_plus_recipes.php

Perfect Ice Tea >>
http://www.hillbillyhousewife.com/perfecticedtea.htm

Southern Sweet Iced Tea Recipe >>
http://www.food.com/recipe/southern-sweet-iced-tea-63785

How to Make Iced Tea >>
http://startcooking.com/blog/418/How-to-Make-Iced-Tea

How to Make Iced Tea >>
http://howto.yellow.co.nz/food-drink/non-alcoholic-drinks-and-beverages/how-to-make-iced-tea/

Citrus iced tea recipe >>
http://www.bbcgoodfood.com/recipes/4618/citrus-iced-tea

Healthy Iced Tea Recipes >>
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_iced_tea_recipes

Grilled Fowl

Cut the legs and second joints from two cold roast fowls; score them closely, season them with pepper and salt, and lay them by, ready to broil. Mince the rest of the meat fine. Make a white sauce by mixing together over the fire two ounces of butter and two of flour until they form a smooth paste; gradually add enough boiling milk to make a good thick sauce, season with half a teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same quantity of grated nutmeg; add the minced fowl, and heat; now broil the legs and thighs, and after dishing the mince on a hot platter, lay them on it, and serve hot.

Saturday, December 3, 2011

Chicken Fricassee

Cut a four pound tender chicken in joints, put it over the fire in enough cold water to cover it, with one dessertspoonful of salt, half a saltspoonful of pepper, a bouquet of sweet herbs, made as directed in Chapter first, two ounces of carrot, pared and left whole, and one dozen button onions peeled; skim frequently as often as any scum rises, simmer slowly until the chicken is tender, about an hour, and then take it up to keep hot while the sauce is made; strain out the vegetables, and set the broth to boil; mix one ounce of butter and one ounce of flour together over the fire until they become a smooth paste; then gradually add a pint and a half of the broth, stirring the sauce with an egg-whip until it is quite smooth, season it to taste with salt and pepper, and dish it on a hot platter; half a can of mushrooms greatly improve the flavor of the fricassee.

Friday, December 2, 2011

Fried Chicken, Spanish Style

Cut up a four pound chicken as for a fricassee, sprinkle the pieces with salt, and Spanish red pepper; put four ounces of lard in a frying pan on the fire, and when smoking hot, put in the legs, back, thighs, and wings; when they are half done, add the pieces of breast, two ounces of chopped onion, one clove of garlic chopped, a bouquet of sweet herbs, made as directed in Chapter first, and fry seven minutes; add half a pound of raw ham cut in half inch dice, and fry till the chicken is tender; take it out and keep it hot, while you fry four large tomatoes cut in dice, and seasoned with salt and pepper to taste; then add the chicken, make it quite hot, and serve all together on a platter, like a fricassee.

Thursday, December 1, 2011

Boiled Rice

Wash a quarter of a pound of rice in plenty of cold water, put it into a quart of boiling water with a tablespoonful of salt, and boil it fast for twenty minutes; shake it out into a colander, drain it, and shake it from the colander into the centre of the dish of chops; do not stir it with a spoon.

Wednesday, November 30, 2011

Robert Sauce

Chop two ounces of onion, fry pale yellow with one ounce of butter, add two tablespoonfuls of spiced vinegar, and reduce one half by quick boiling; add half a pint of Spanish sauce, or brown gravy, and boil slowly for fifteen minutes; then season with a saltspoonful of salt, quarter of a saltspoonful of pepper, and two teaspoonfuls of French mustard, and serve.

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