Free Online Recipes

Anchovy Salad Sauce

2012-02-10T21:46:00.000-08:00

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

Egg Dressing

2012-02-10T21:45:00.000-08:00

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.

Ravigote Sauce

2012-02-09T07:32:00.000-08:00

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

2012-02-09T07:30:00.000-08:00

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.

Green Remolade

2012-02-08T09:19:00.000-08:00

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.

Tasty and Easy Recipes

2012-01-30T22:52:00.000-08:00

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

2012-01-30T22:21:00.000-08:00

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

Shad-roe Salad

2012-01-29T10:50:00.000-08:00

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.

Asparagus Salad

2012-01-28T10:30:00.001-08:00

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

2012-01-28T03:42:00.000-08:00

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.

Cauliflower Salad

2012-01-24T03:20:00.001-08:00

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.

Mint Salad

2012-01-23T09:48:00.000-08:00

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.

Watercress Salad

2012-01-21T10:13:00.000-08:00

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.

Spring Salad

2012-01-20T09:50:00.000-08:00

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.

Oyster Sauce

2012-01-18T02:40:00.000-08:00

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.

Marinade

2012-01-11T09:38:00.000-08:00

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.

Boiled Ham with Madeira Sauce

2012-01-08T09:46:00.000-08:00

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.

Caper Sauce

2012-01-07T11:27:00.000-08:00

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.

Bread Sauce

2012-01-06T10:35:00.000-08:00

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.

Sage and Onion Stuffing

2012-01-04T11:04:00.000-08:00

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.

Romaine Sauce for Watercresses

2012-01-03T08:02:00.000-08:00

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.

Duchesse Potatoes

2012-01-01T09:12:00.001-08:00

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.

Cranberry Sauce

2011-12-28T10:50:00.000-08:00

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.

Forcemeat for Roast Poultry

2011-12-25T22:00:00.000-08:00

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.

Hot Mint Sauce

2011-12-23T06:12:00.000-08:00

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

2011-12-23T06:11:00.000-08:00

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.

Roast Lamb with Mint Sauce

2011-12-21T07:26:00.000-08:00

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.

Stuffing for Veal

2011-12-20T10:36:00.000-08:00

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.

Yorkshire Pudding

2011-12-18T05:50:00.000-08:00

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.

Roast Beef with Yorkshire Pudding

2011-12-16T09:07:00.000-08:00

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.

Vanilla Cream Sauce

2011-12-15T10:49:00.000-08:00

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.

Timbale of Macaroni

2011-12-14T05:48:00.000-08:00

(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.

Tomato Sauce

2011-12-13T08:27:00.000-08:00

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

2011-12-13T07:58:00.000-08:00

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

2011-12-13T03:06:00.000-08:00

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.

Oriental Omelette

2011-12-12T09:00:00.001-08:00

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.

Spanish Omelette

2011-12-11T21:25:00.000-08:00

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.

Omelette with Mushrooms

2011-12-09T10:07:00.000-08:00

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

2011-12-09T01:32:00.000-08:00

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.

Plain Omelette

2011-12-07T21:10:00.000-08:00

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

How to make Omelettes

2011-12-06T21:20:00.000-08:00

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.

Civet of Hare

2011-12-05T22:33:00.000-08:00

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

2011-12-05T05:31:00.000-08:00

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.

Iced Tea Recipe

2011-12-04T09:37:00.000-08:00

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

2011-12-04T08:34:00.000-08:00

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.

Chicken Fricassee

2011-12-03T07:41:00.000-08:00

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.

Fried Chicken, Spanish Style

2011-12-02T07:58:00.000-08:00

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.

Boiled Rice

2011-12-01T09:19:00.000-08:00

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.

Robert Sauce

2011-11-30T07:35:00.000-08:00

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.

Stuffing for Veal

2011-11-26T04:59:00.000-08:00

Steep four ounces of bread in tepid water; chop one ounce of onion, and fry it yellow in one ounce of butter; wring the bread dry in a towel and add it to the butter and onion; season with one saltspoonful of salt, quarter of a saltspoonful each of pepper and powdered thyme, or mixed spices, and stir till scalding hot, then remove from the fire, stir in the yolk of one raw egg, and stuff the breast of veal with it. This is a very good stuffing for poultry, or lamb.

Blanquette of Veal

2011-11-24T09:32:00.000-08:00

Cut three pounds of the breast of veal in pieces two inches square, put them in enough cold water to cover them, with one saltspoonful of white pepper, one teaspoonful of salt, a bouquet of sweet herbs, made as directed in Chapter first, and an onion stuck with three cloves; bring slowly to a boil, skim carefully until no more scum rises, and cook gently for thirty or forty minutes until the veal is tender; then drain it, returning the broth to the fire, and washing the meat in cold water; meantime make a white sauce by stirring together over the fire one ounce of butter and one ounce of flour, until they are smooth, then adding a pint and a half of the broth gradually, season with a little more salt and pepper if they are required, and with quarter of a saltspoonful of grated nutmeg; when the sauce has boiled up well, stir into it with an egg-whip the yolks of two raw eggs, put in the meat, and cook for five minutes, stirring occasionally; a few mushrooms are a great improvement to the blanquette; or it may be served with two tablespoonfuls of chopped parsley sprinkled over it after it is put on a hot platter.

Calf's Liver larded

2011-11-23T04:51:00.000-08:00

The operation of larding is done by passing strips of larding pork, which is firm, white, fat pork, cut two inches long, and quarter of an inch square, in rows along the surface of a liver, placing the strips of pork in the split end of a larding needle, and with it taking a stitch about a quarter of an inch deep and one inch long in the surface of the liver, and leaving the ends of the pork projecting equally; the rows must be inserted regularly, the ends of the second coming between the ends of the first, and so on, until the surface is covered; the liver is then laid in a dripping pan on one ounce of carrot, one ounce of onions, and one ounce of salt pork sliced, half a teaspoonful of salt, quarter of a saltspoonful of pepper, three sprigs of parsley, one of thyme, three bay leaves, and six cloves; a gill of Spanish sauce or brown gravy is poured over it, and it is cooked in a moderate oven about an hour, until it is thoroughly done. The liver should be laid on a hot platter, while half a pint of Spanish sauce or gravy is stirred among the vegetables it was cooked with, and then strained over it. If served hot it is a most delicious and economical dish, being nearly as satisfactory to appetite as a heavy joint of roast meat.

Tomato Sauce

2011-11-22T05:44:00.000-08:00

Put into a thick sauce-pan half a can, or one pint of tomatoes, one ounce of carrot, and the same quantity of onion sliced, one ounce of salt pork cut in small bits, a bouquet of sweet herbs, made as directed in Chapter first, four cloves, one clove of garlic, if it is liked, one teaspoonful of salt, quarter of a saltspoonful of pepper, and a gill of stock, gravy, or water; simmer slowly one hour, and pass through a sieve with a wooden spoon. This is an excellent sauce for any breaded side dish.

Fried Brains with Tomato Sauce

2011-11-20T10:38:00.000-08:00

Lay four pieces of calf's brains in cold water and salt for one hour, to draw out the blood; meantime begin a tomato sauce as directed below; carefully remove the outer skin without breaking the brains; put them over the fire in enough cold water to cover them, with half a gill of vinegar, two bay leaves, a sprig of parsley, and an onion stuck with three cloves; bring them to a boil, and simmer slowly for ten minutes; take them up carefully, and lay them in cold water and salt to cool. When cool, cut each one in two pieces, roll them first in cracker dust, then in one raw egg beaten with a tablespoonful of cold water, then again in cracker dust, and fry them in plenty of smoking hot fat; as soon as they are golden brown take them up on a skimmer, and lay them on a soft paper or napkin to absorb all fat, and then arrange on a platter containing half a pint of tomato sauce.

Liver Rolls

2011-11-16T23:15:00.000-08:00

Cut two sheep's livers in slices half an inch thick; season them with salt and pepper; spread over each a layer of sausage meat as thick as the liver, season that, roll each slice up, and tie it in place with a string; on the bottom of a baking pan put one ounce of carrot, and one ounce of onion sliced, two bay leaves, one sprig of thyme, three of parsley, and an ounce of salt pork sliced; lay the liver on these, put over each roll a tablespoonful of brown gravy, or Spanish sauce, and bake them in a moderate oven about forty minutes, or until they are thoroughly cooked; lay them on a hot platter, add a gill of stock or water to the pan they were baked in, stir the vegetables about in it, and strain it over the liver. Serve at once.

To boil Spinach

2011-11-16T06:51:00.000-08:00

Wash and trim one quart of green spinach, put it into a sauce-pan holding at least three quarts of boiling water, and three tablespoonfuls of salt, and boil it rapidly, with the cover off, until it is tender enough to pierce easily with the finger nail, which will be in from three to seven minutes, according to the age of the spinach; then drain it in a colander, wash it in cold water, thoroughly drain it again, and chop it very fine, or pass it through a sieve with a wooden spoon; put it into a sauce-pan with enough Spanish sauce or brown gravy to moisten it, season it with a saltspoonful of salt, and half that quantity of white pepper, and heat it until it steams; arrange the tongues in a wreath on a hot platter, put the spinach in the centre, and pour the gravy in which the tongues were heated, over them. Serve hot at once.

Sheep's Tongues with Spinach

2011-11-06T10:09:00.000-08:00

Boil eight sheep's tongues in the stock pot, or in hot water with a bouquet of sweet herbs, and a gill of vinegar, for about an hour, or until they are quite tender; then remove them from the stock, lay them on their sides on a flat dish, place over them another dish with weights on it, and allow them to cool: trim them neatly, put them into a sauce-pan with enough Spanish sauce, or brown gravy to cover them, and heat them gradually.

Plain Frying Batter

2011-11-04T06:23:00.000-07:00

Mix quarter of a pound of flour with the yolks of two raw eggs, a level saltspoonful of salt, half a saltspoonful of pepper, quarter of a saltspoonful of grated nutmeg, one tablespoonful of salad oil, (which is used to make the batter crisp,) and one cup of water, more or less, as the flour will take it up; the batter should be stiff enough to hold the drops from the spoon in shape when they are let fall upon it; now beat the whites of the two eggs to a stiff froth, beginning slowly, and increasing the speed until you are beating as fast as you can; the froth will surely come; then stir it lightly into the batter; heat the dish containing the meat a moment, to loosen it, and turn it out on the table, just dusted with powdered crackers; cut it in strips an inch wide and two inches long, roll them lightly under the palm of the hand, in the shape of corks, dip them in the batter, and fry them golden brown in smoking hot fat. Serve them on a neatly folded napkin. They make a delicious dish, really worth all the care taken in preparing them.

Kromeskys, with Spanish Sauce

2011-11-02T21:29:00.000-07:00

Cut one pound of cold roast lamb, or mutton, in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of butter; add one ounce of flour, and stir until smooth; add half a pint of Spanish sauce, or water, if no sauce is at hand, two tablespoonfuls of chopped parsley, one level teaspoonful of salt, one level saltspoonful of white pepper, half a saltspoonful of powdered herbs, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the chopped meat; two ounces of mushrooms, slightly warmed with quarter of an ounce of butter, and a teaspoonful of lemon juice, improve the flavor of the kromeskys exceedingly; stir until scalding hot, add the yolk of one raw egg, cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

Spanish Sauce

2011-10-20T13:27:00.000-07:00

Fry one ounce of ham or bacon, cut in half-inch dice, with one ounce of fat; add to it, as soon as brown, two ounces of carrot sliced, two ounces of onion sliced; stir in two ounces of dry flour, and brown well; then add one quart of stock; or if none is on hand, one quart of water, and half a pound of lean meat chopped fine; season with a teaspoonful of salt, quarter of a saltspoonful of pepper, and a bouquet of sweet herbs, made as directed in the first chapter; simmer gently for an hour, skimming as often as any scum rises; then strain the sauce, add one gill of wine to it, and use it to dress any dark meat, game, or baked fish. This sauce will keep a week or longer, in a cool place.

Blog Roll

2011-10-13T09:29:00.000-07:00

Living The Gourmet

Piquante Sauce

2011-09-28T09:59:00.000-07:00

While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the sauce in a gravy boat.

Epigramme of Lamb, with Piquante Sauce

2011-09-27T11:05:00.000-07:00

Boil a breast of young mutton, weighing from two to three pounds until tender, either in the stock-pot, or in hot water seasoned with salt, two cloves stuck in a small onion, and a bouquet of sweet herbs made as directed in the first chapter; when it is tender enough to permit the bones to be drawn out easily, take it up, lay it on a pan, put another, containing weights, on it, and press it until it is cold; then cut it in eight triangular pieces, about the size of a small cutlet; season them with salt and pepper; roll them first in sifted cracker dust, then in an egg beaten with a tablespoonful of cold water, and again in cracker dust; fry them light brown in enough smoking hot fat to cover them.

Haricot or Stew of Mutton

2011-09-24T11:07:00.000-07:00

Trim a neck of mutton, weighing about two pounds, of all superfluous fat, cut it into cutlets, put them in a deep sauce-pan with one ounce of butter, and fry them brown; pour off all fat, add two ounces of flour, stir till brown, moisten with one quart and a half of stock, or water, and stir occasionally until the haricot boils; meantime cut one quart of carrots and turnips, half and half, in small balls, and add them, with one dozen button onions, a bouquet of sweet herbs, half a saltspoonful of pepper, and a teaspoonful of salt; simmer for one hour; take up the cutlets with a fork, skim out the vegetables, and remove the bouquet; lay the cutlets in a wreath on a hot dish, place the vegetables in the centre, and strain the gravy over all. Green peas, new turnips, or new potatoes, may replace the first named vegetables. The dish should always be sent to the table hot.

Stewed Kidneys

2011-09-23T11:19:00.000-07:00

Cut one large beef kidney in thin slices about an inch long; fry two ounces of onion in one ounce of butter, until pale yellow; add the kidney, fry or rather sauter it, for about five minutes, shaking the pan frequently to prevent burning; then stir in one ounce and a half of flour, season with one saltspoonful of salt, a quarter of a saltspoonful of pepper, and the same of powdered sweet herbs made as directed on page 20, and one gill of boiling water; cook ten minutes longer; meantime make eight heart-shaped croutons of bread, as directed in receipt No. 38; add one gill of Madeira wine to the kidneys, pour them on a hot dish, sprinkle them with a teaspoonful of chopped parsley, arrange the croutons around the border of the dish, and serve hot at once. The success of this dish depends on serving it while the kidneys are tender; too much cooking hardens them; and they must not be allowed to stand after they are done, or they deteriorate.

Bubble and Squeak

2011-09-21T11:22:00.000-07:00

Cut about two pounds of cold meat in neat slices, put them into a pan with an ounce of butter, and brown them; at the same time chop one head of tender cabbage, without the stalks, put it into a sauce-pan with two ounces of butter, a saltspoonful of salt, and quarter of a saltspoonful of pepper, and stir it occasionally over the fire until it is quite tender; when both are done, lay the slices of beef in the centre of a hot dish, and arrange the cabbage around it; serve it hot.

Portuguese Beef

2011-09-20T11:51:00.000-07:00

Cut in thin shavings two pounds of cold beef, and put it into a sauce-pan with half a pint of any brown gravy, and heat it gradually; in another pan put one small onion chopped fine, the rind of one orange chopped, the juice, quarter of a saltspoonful of grated nutmeg, as much cayenne as can be taken up on the point of a very small pen-knife blade, and one gill of port wine; boil these ingredients rapidly until the liquid is reduced one half, and then mix them with the beef; fry in hot fat some slices of bread, cut in the shape of hearts, about two inches long and one inch wide, pile the beef in a mound on a hot dish, lay the croutons of fried bread around it, and serve it hot.

Plain Rump Steak

2011-09-18T11:48:00.000-07:00

Broil three pounds of tender rump steak according to directions in receipt No. 36, put it on a hot dish, season it with a level teaspoonful of salt, and quarter of a saltspoonful of pepper, spread over it one ounce of butter, and lay two tablespoonfuls of grated horseradish on the side of the platter, and serve it hot, without delay.

To broil a Beefsteak

2011-09-17T09:02:00.000-07:00

Rub the bars of the gridiron smooth, and then grease them slightly; lay on a sirloin steak weighing about three pounds; put the gridiron over a hot fire; if the fire is not clear throw a handful of salt into it to clear it; broil the steak, turning it frequently so that it cannot burn, until it is done to the required degree; do not cut into it to ascertain this, but test it by pressing the tips of the fingers upon it; if it spring up again after the pressure is removed it is done rare; if it remains heavy and solid it is well done; while it is broiling prepare a maître d'hotel butter according to receipt No. 16; spread it over the steak after you have laid it on a hot dish, and arrange the Parisian potatoes at the sides of the dish; send it to the table at once. After the proper cooking of a steak comes the immediate eating thereof, if it is to be found perfect.

Parisian Potatoes

2011-09-16T10:21:00.000-07:00

Pare and cut one quart of raw potatoes in balls the size of a walnut, reserving the trimmings to use for mashed potatoes; put the balls over the fire in plenty of cold water and salt, and boil them until just tender enough to pierce easily with a fork; which will be in about fifteen minutes; drain them, lay them on a towel a moment to dry them, and then brown them in enough smoking hot lard to immerse them entirely; when they are brown take them up in a colander, and sprinkle them with a saltspoonful of salt, and a teaspoonful of chopped parsley.

How Meat should be Broiled

2011-09-15T11:31:00.000-07:00

In broiling all meats, you must remember that the surface should not be cut or broken any more than is absolutely necessary; that the meat should be exposed to a clear, quick fire, close enough to sear the surface without burning, in order to confine all its juices; if it is approached slowly to a poor fire, or seasoned before it is cooked, it will be comparatively dry and tasteless, as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat.

Epicurean Butter

2011-09-14T12:39:00.000-07:00

Bone and skin four anchovies or sardines, and chop them fine; chop a tablespoonful of chives, and the same quantity of tarragon leaves, four small green pickles, the yolks of two hard boiled eggs; mix with these ingredients, a level teaspoonful of French mustard, a saltspoonful of salt, and two ounces of sweet butter; pass them all through a fine sieve with the aid of a wooden spoon; put it on the ice to cool, and then mould it in balls the size of a walnut, by rolling small lumps between two little wooden paddles; serve it with crackers and cheese.

Cheese Straws

2011-09-13T12:05:00.000-07:00

Sift six ounces of flour on the pastry board, make a hole or well in the centre; into this well put two tablespoonfuls of cream, three ounces of grated Parmesan, or any rich dry cheese, four ounces of butter, half a teaspoonful of salt, quarter of a teaspoonful of white pepper, and the same quantity of grated nutmeg, together with as much cayenne as you can take up on the point of a very small pen-knife blade; mix all these ingredients with the tips of the ringers, to a firm paste, knead it well, roll it out an eighth of an inch thick; and with a sharp knife, or pastry jagger, cut it in straws about eight inches long, and quarter of an inch wide; lay the strips carefully on a buttered tin, and bake them light straw color in a moderate oven. These cheese straws make a delicious accompaniment to salad.

English bread and butter

2011-09-12T04:58:00.000-07:00

Cut an even slice off a large loaf of fresh homemade bread; butter the cut end of the loaf thinly, then hold it against the side with the left hand and arm, and with a sharp, thin knife, cut an even slice not more than an eighth of an inch thick; a little practice, and a steady grasp of bread and knife, will enable any one to produce regular whole slices; fold each one double, with the butter inside; and cut as many as you require; serve them on a clean napkin, and send them to the table with any other of the above relishes.

Mock Crab

2011-09-11T11:39:00.000-07:00

Break up half a pound of soft, rich cheese with a fork, mix with it a teaspoonful of dry mustard, a saltspoonful of salt, half a saltspoonful of pepper, and a dessertspoonful of vinegar; serve it cold, with a plate of thin bread and butter, or crisp crackers.

Welsh Rarebit

2011-09-06T11:19:00.000-07:00

Grate one pound of rich cheese, mix it over the fire with one gill of ale, working it smooth with a spoon; season it with a saltspoonful of dry mustard; meantime make two large slices of toast, lay them on a hot dish, and as soon as the cheese is thoroughly melted, pour it over the toast and send it to the table at once.

Scalloped Oysters

2011-09-05T05:04:00.000-07:00

(One shell for each person.)--Blanch one quart of oysters by bringing just to a boil in their own liquor, then strain them, saving the liquor, and keeping it hot; wash them in cold water and drain them; mix one ounce of butter and one ounce of flour together in a sauce-pan over the fire; as soon as it is smooth gradually stir in one pint of the oyster liquor, which must be boiling; season the sauce with half a teaspoonful of salt, and quarter of a saltspoonful each of white pepper and nutmeg; put the oysters into it to heat, while you thoroughly wash eight or ten deep oystershells with a brush; fill them with the oysters, dust them thickly with bread crumbs; put a small bit of butter on each one, and brown them in a quick oven; they should be sent to the table laid on a napkin neatly folded on a platter.

Anchovies (One for each person)

2011-09-02T09:06:00.000-07:00

The best anchovies are small and plump, with white scales, and dark red pickle; they are prepared for the table by soaking two hours in cold water, taking out the back-bone, removing the scales and some of the small bones, and serving them with oil or vinegar in a suitable dish, or pickle shell.

Dutch Sauce

2011-08-30T04:47:00.000-07:00

Put one ounce of butter, and one ounce of flour in a sauce-pan over the fire, and stir constantly until it bubbles; then add gradually one gill of boiling water, remove the sauce from the fire, stir in the yolks of three eggs, one at a time, add one saltspoonful of dry mustard; add one tablespoonful of vinegar and three of oil, gradually, drop by drop, stirring constantly till smooth. When the fish is warmed take it up carefully without breaking and serve with the Dutch sauce in a boat.

Warmed up boiled fish, with Dutch Sauce

2011-08-28T09:55:00.000-07:00

Put the cold fish on the fire in plenty of cold water and salt, and let it come slowly to a boil; meantime make a sauce for it as follows.

Sardine Sandwiches

2011-08-26T21:47:00.000-07:00

Butter sixteen thin slices of bread on both sides, put between each two a very thin layer of sardines, sprinkled with a little lemon juice, and brown them in a quick oven.

Club House Fish Cakes

2011-08-21T04:52:00.000-07:00

Wash and boil one quart of potatoes, putting them on the fire in cold water enough to cover them, and a tablespoonful of salt. Put one and a half pounds of salt codfish on the fire in plenty of cold water, and bring it slowly to a boil; as soon as it boils throw off that water, and put it again on the fire in fresh cold water; if the fish is very salt change the water a third time. Free the fish from skin and bone; peel the potatoes, mash them through a colander with a potato masher, season them with quarter of a saltspoonful of pepper and an ounce of butter; add the yolks of two eggs, and the fish; mix well, and make into cakes, using a little flour to prevent sticking to the hands. Fry them golden brown in enough smoking hot fat to nearly cover them; observe that in frying any article of food it will not soak fat if the latter be hot enough to carbonize the outside at once, and smoking hot fat will do that.

Fillet of Sole au gratin

2011-08-20T07:29:00.000-07:00

Choose two flounders weighing about three pounds. Lay them on the table with the dark side uppermost; with a sharp, thin-bladed knife cut down to the back bone, following the dark line in the middle of the fish; then turn the edge of the knife outward, and cut towards the fins, keeping the blade flat against the bone, and removing one quarter of the flesh of the fish in a single piece; proceed in the same way until you have eight fillets; carefully cut the skin from them; season them with salt and pepper, lay them on a buttered dish suitable to send to table, sprinkle them thickly with sifted cracker crumbs, and a little grated Parmesan, or any rich, dry cheese; put a few bits of butter over them, using not more than an ounce in all, and brown them in a quick oven. Serve them as soon as they are nicely browned. This is a very savory and delicate dish, requiring some practice to do nicely, but comparatively inexpensive, and well worth all trouble taken in making it.

Fried Smelts, French Style

2011-08-18T06:48:00.000-07:00

Carefully wipe two pounds of cleaned smelts with a dry cloth; dip them in milk, then roll them in finely powdered cracker crumbs, next in an egg beaten with a saltspoonful of salt, and quarter of a saltspoonful of pepper, and then again in cracker crumbs; fry them in enough smoking hot fat to cover them, until they are golden brown; take them from the fat with a skimmer, lay them on a napkin, or a piece of paper to absorb all fat; and serve them laid in rows with a few quarters of lemon on the side of the dish.

Maître d'hotel Butter

2011-08-17T10:43:00.001-07:00

Mix together cold, one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of lemon juice, and quarter of a saltspoonful of pepper; and spread it over the broiled shad. This butter is excellent for any kind of broiled fish, or for steaks.

Broiled Shad with Maître d'hotel butter

2011-08-16T04:40:00.000-07:00

Choose a medium sized shad, weighing about three pounds, have it cleaned and split down the back; turn it occasionally for an hour or more, in a marinade made of one tablespoonful of salad oil, or melted butter, one of vinegar, a saltspoonful of salt, and quarter of a saltspoonful of pepper; lay it on a gridiron, rubbed with a little butter to prevent sticking, broil it slowly, doing the inside first, and, after laying it on a hot dish, spread over it some maître d'hotel butter.

Baked Blackfish

2011-08-15T08:35:00.000-07:00

Have a fish weighing from two to two and a half pounds cleaned by the fishmonger; rub it well with a handful of salt, to remove the slime peculiar to this fish, wash it well, and wipe it with a clean, dry cloth; stuff it with the following forcemeat. Put four ounces of stale bread to soak in sufficient luke-warm water to cover it; meantime fry one ounce of chopped onion in one ounce of butter until it is light brown; then wring the bread dry in a clean towel, put it into the onion with two tablespoonfuls of chopped parsley, one ounce of salt pork chopped fine, one teaspoonful of chopped capers or pickles, one teaspoonful of salt, quarter of a saltspoonful of white pepper, and one gill of broth or hot water; stir until it is scalding hot, when it will cleave from the bottom and sides of the sauce-pan; then stuff the fish with it, and lay it in a dripping pan on one ounce of carrot and one ounce of onion sliced, one bay leaf and two sprigs of parsley; cover the fish with slices of salt pork, season it with a saltspoonful of salt, and one fourth that quantity of pepper, and bake it in a moderate oven for half an hour, basting it occasionally with a little butter, or stock. When it is done, put it on a dish to keep hot while you prepare a sauce by straining the drippings in the pan, and adding to them one tablespoonful each of walnut catsup, Worcestershire sauce, chopped capers, and chopped parsley. Pour a little of this sauce in the bottom of the dish under the fish, and serve the rest with it in a bowl.

Boiled Cod with Oyster Sauce

2011-08-14T11:01:00.000-07:00

Lay two pounds of cod in enough cold water to cover it, with a tablespoonful of salt, for an hour or more before cooking; then put it to boil in three quarts of cold water, with two tablespoonfuls of salt; as soon as the fish is done, set the kettle containing it off the fire, and let the fish stand in it until you are ready to use it; meantime put a pint of oysters on the fire to boil in their own liquor; as soon as they boil drain them, and put the liquor again on the fire to boil; mix together in a sauce-pan over the fire one ounce of butter and one ounce of flour, as soon as it bubbles, gradually pour in the boiling oyster liquor, and stir with an egg whip until the sauce is quite smooth; season with half a teaspoonful of salt, an eighth of a saltspoonful of pepper, and the same of nutmeg; and add the oysters. Take up the fish, serve it on a napkin, and send it to the table with a bowl containing the oyster sauce.

Lentil Soup

2011-08-13T06:41:00.000-07:00

The seed of the lentil tare commonly cultivated in France and Germany as an article of food, ranks nearly as high as meat, as a valuable food, being capable of sustaining life and vigor for a long time; this vegetable is gradually becoming known in this country, from the use of it by our French and German citizens; and from its nutritive value it deserves to rank as high as our favorite New England beans. For two quarts of lentil soup half a pint of yellow lentils should be well washed, and put to boil in three pints of cold water, with a small carrot, an onion, two sprigs of parsley, and two bay leaves, and boiled gently until the lentils are soft enough to break easily between the fingers; every half hour one gill of cold water should be added, and the lentils again raised to the boiling point, until they are done; they should then be drained in a colander, and passed through a sieve with a wooden spoon, using enough of the liquor to make them pass easy, and mixed with the rest of the soup; it is then ready to simmer for half an hour, and serve hot; with dice of fried bread half an inch square, like those used for pea soup. These dice of fried bread are called Condé crusts.

Pea Soup

2011-08-12T08:11:00.000-07:00

Use half a pint of dried peas for thick soup, or one pint for a purée, to two quarts of stock or cold water. Bring slowly to a boil; add a bone or bit of ham, one turnip and one carrot peeled, one onion stuck with three cloves, and simmer three hours stirring occasionally to prevent burning; then pass the soup through a sieve with the aid of a potato masher; and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry; this will hold the meal in solution; meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a napkin, and put them in the bottom of the soup tureen in which the pea soup is served.

Sorrel Soup

2011-08-11T04:09:00.000-07:00

Put one pint of sorrel into a sauce-pan with a dessertspoonful of salt, and one gill of cold water; cover it, and cook until it is tender enough to pierce with the finger nail, then drain, wash it well with cold water, chop it and pass it through the kitchen sieve with a wooden spoon; meantime brown half an ounce of chopped onion in a sauce-pan with one ounce of butter; add one ounce of flour, and stir till brown; then add two quarts of hot water, or hot water and stock, and the sorrel, and season with one teaspoonful of salt, quarter of a saltspoonful of pepper, and the same of nutmeg; mix the yolks of two eggs with two tablespoonfuls of cold water, add to them half a pint of boiling soup, and gradually stir the mixture into the soup, boiling it a minute after it is thoroughly blended; meantime cut two slices of bread into half inch dice, fry them brown in smoking hot fat, drain them free from grease on a napkin, put them into a soup tureen, pour the soup on them, and serve at once.

Spinach Soup

2011-08-09T08:49:00.000-07:00

Blanch two quarts of spinach, by putting it into a large pot full of boiling water, with two tablespoonfuls of salt, cover until it boils up once; then remove the cover, and with a wooden spoon press the spinach under water as fast as it rises to the surface; boil it steadily until it is tender enough to pierce easily with the finger nail; then drain it; run plenty of cold water from the faucet over it, while it is still in the colander; drain it again, chop it fine, and pass it through a kitchen sieve with the aid of a wooden spoon; boil two quarts of milk, add the spinach to it, thicken it by stirring in one tablespoonful of corn starch dissolved in cold milk; season it with one teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same of nutmeg; and serve it as soon as it boils up.

Scotch Broth without Meat

2011-08-09T08:34:00.000-07:00

Steep four ounces of pearl barley over night in cold water, and wash it well in fresh water; cut in dice half an inch square, six ounces of yellow turnip, six ounces of carrot, four ounces of onion, two ounces of celery, (or use in its place quarter of a saltspoonful of celery seed;) put all these into two and a half quarts of boiling water, season with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as much cayenne as you can take up on the point of a very small pen-knife blade; boil slowly for two hours; then stir in quarter of a pound of oatmeal, mixed to a smooth batter with cold water, see if seasoning be correct, add two or three grates of nutmeg, and boil half an hour. Meantime, cut two slices of bread in half inch dice, fry light brown in hot fat, and lay the bits in the soup tureen; when the soup is ready pour it over them, and serve. This soup is very rich and nutritious, and should be served with light dinners.

Rice and Tomato Soup

2011-08-08T08:46:00.000-07:00

Strain, and pass through a sieve with a wooden spoon, one pint of tomatoes, either fresh or canned, stir them into two quarts of good, clear stock, free from fat; season it with a teaspoonful of salt, and quarter of a saltspoonful of pepper; taste, and if the seasoning seems deficient add a little more, but do not put in too much for general liking, for more can easily be added, but none can be taken out. Add four ounces of rice, well washed in plenty of cold water, and boil the soup slowly for three quarters of an hour before serving.

Vermicelli and Macaroni Soup

2011-08-07T05:15:00.000-07:00

These soups are both made as for consommé; and to every quart of stock is added two ounces of one of these pastes blanched as follows. Put the paste into plenty of boiling water, with one tablespoonful of salt to each quart of water, and boil until tender enough to pierce with the finger nail; then drain it, and put it in cold water until required for use, when it should be placed in the two quarts of hot soup long enough to heat thoroughly before serving.

Poached Eggs for Consommé

2011-08-06T07:15:00.000-07:00

Break the eggs, which should be very fresh, into a deep sauce-pan half full of boiling water, seasoned with a teaspoonful of salt, and half a gill of vinegar; cover the sauce-pan, and set it on the back part of the fire until the whites of the eggs are firm; then lift them separately on a skimmer, carefully trim off the rough edges, making each egg a regular oval shape, and slip them off the skimmer into a bowl of hot, but not boiling water, where they must stand for ten minutes before serving.

Clear Soup, or Consommé

2011-08-05T22:53:00.000-07:00

(Two quarts for eight persons.)--This is made by straining two quarts of stock, which has been cooled and freed from fat, through a piece of flannel or a napkin until it is bright and clear; if this does not entirely clear it, use an egg, as directed for clarifying soup; then season it to taste with salt, using at first a teaspoonful, and a very little fine white pepper, say a quarter of a saltspoonful; and color it to a bright straw color with caramel, of which a scant teaspoonful will be about the proper quantity. Consommé is sent to the table clear, but sometimes a deep dish containing poached eggs, one for each person, with enough consommé to cover them, accompanies it.

CRAB SALAD

2011-08-03T06:50:00.000-07:00

Boil three dozen hard-shell crabs for twenty-five minutes. Let them cool, then remove the top shell and tail; quarter the remainder, and pick out the meat carefully with a nut-picker or kitchen fork. The large claws should not be forgotten, for they contain a dainty morsel; the fat that adheres to the top shell should not be overlooked. Cut up an amount of celery equal in bulk to the crab meat; mix both together with a few spoonfuls of plain salad dressing; then put it in a salad-bowl. Mask it with a mayonnaise; garnish with crab-claws, shrimps, and hard-boiled eggs, alternated with tufts of green, such as parsley, etc.

CORN SALAD, OR FETTICUS

2011-08-02T05:21:00.001-07:00

Carefully pick over two quarts of fetticus; reject all damaged leaves; wash, and dry in a napkin. Place in a salad-bowl; add a pint of minced celery and two hard-boiled eggs, chopped fine; finally add a plain dressing, toss, and serve.

CODFISH (SALT) SALAD

2011-07-31T20:06:00.000-07:00

Take three pieces of codfish two inches square; split them in two, and soak them in water over night. Change the water twice, next day drain and wipe dry. Baste each piece with a little butter, and broil (they make a very nice breakfast dish, served with drawn butter). When cool, tear them apart, and cover with a plain salad dressing; let stand for two hours. Half fill a salad-bowl with crisp lettuce leaves; drain the fish and add it to the lettuce; add mayonnaise; garnish with lemon-peel rings, hard-boiled eggs, etc., and serve.