CIHM
Microfiche
Series
(Monographs)
ICMH
Collection de
microfiches
(monographies)
Canadian Institute for Historical Mlcroredroductions/lnstitut canadien de microreproductions hislorlq
ues
f
toriques
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D
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n
n
7
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f
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1
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^ /APPLIED irvMGE
'i^bi East Mam Street
■ Khester, New York 14609 USA
'16) 48; ' 0300 - Phone
■16) 288 - 5989 - Fo»
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Ti r\ r\ jfT
A COMPLETE MAN!
PALATA
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CO(
FRIOE,
THREB DELICIOUS CAKT!>S MAD©
- :V7ITH ONE EGG.
liight cake—Ona cup auffar, 1-4 cup of
buttf^r, 1 eRsr. half oup sweet milk, tf^a-
spoon of lemon, same croa^ tartar,
half one soda, l 1-2 cups flour.
Ginger cak*-On© cup suffar. tahi^--
spoon butter, 1 e^gr. 1 cup milk, 1 tea^ ,
spoon fflngy^r. 1 of crwm tartar, 1-2 one I
sode and 2 cups of flour.
Ca^oanut c?^k«s — On© me^iiHi «lz**
fcoeoanut crated andjnJxod^lth ^
on<^ egg and euiyWgranulate *
Ir together, mak(* Into l4ns
•m tin In a quick oven.
SB OSISTTS.
i
Entered aqcordinr to the Act of Parliament of Canada, in the year ono
thousand eight hundred and eighty, by Wm. Bi^ie, in t ,e *"''
office of the Minister of Agriculture.
IJonlian, ©nt.:
Wm. Bryce, 1G8 & 215 Dtjndas Stkeet.
1880.
iisriDEx:.
HOLTS. I'ajje.
Stock for Soups 9
To niiiKt! f^unp of tl)0 l.i(iiKr. ... !j
Korce .Nfciit Hulls for Soup !t
Stock for (Siuice.s an>l (iravio.s !»
Koaii Soup 10
I'.i.'of Soup 10
Uoef Soup with Okra 10
<'orned Ucef Soup 10
Corn Soujt 10
Cliickon Sou]) '. II
Clam Soup 11
Celery Soup 11
Kf,'K U.ills 12
F.gt<So\ip 12
Fish Chowdor 12
Tomat( ' Chowder '.'.'.'. 12
Fish Soup 12
French V'ejfetablo Soup 13
Creen I'ea Soup 13
(■'umbo Soup 13
Plain (Junitiu Soup 13
Glblet Sou]) IS
Game Soup 14
German Pea Soup 14
Julienne Soup 14
Lobster Sou|) 14
lfacaro)ii Soup 14
Mock Turtle Soup ],")
xMutton Sou)) i.fj
Mutton Brotli 15
Noodles for Soup ](j
OkraCinnibo 16
Onion Soup -k;
Ox Tail Soup i(i
Potato Soup lej
Pot-au-Feu m
Tomato Soup 17
Turkey Souj) 17
Veal Hroth 17
Vef.'etuble Soup ,. is
Spring Vegetable Soup '. . 18
Vermicelli Soup is
Fiaii.
To fry, broil, or bake 1!)
Kaktd Fiah ig
Boiled Fish ',',',[ 10
Pickling Fish 20
Bread Stutfingr for Fish 20
Baked Black Fish 20
Brook Trout 20
Cream Kaked Trout "0
Baked White Fisli 20
Baked Cod Fish 20
Baked Fish ' . 2I
Broiled Salmon 21
Boile<l Salmon 91
Cod B'i.sh, Stewed , .. 21
Cod Fish on Toast '>l
Codfish Balls ..'. .'. 21
Baked Cadfish 22
Pago.
Croquettes of Fish 22
Frogs, Fried 22
Fisli Chowder 22
Fried Halibut 22
Fish Scallop 22
Fried KeLs 23
Potted Shnd 23
I'ickled Salmon 23
To fry Shad 23
To fry Smelts 23
Spiced Shad 23
Salt Salmon 23
Salt .Mackerel, Broiled 24
Turbot a la Creme 24
HIIRLL FI8II.
Lobster Croquettes 24
Lobster Cutlets 24
Lobster Rissoles 24
Hroiled Oysters 25
Oyster Chowder 25
Oyster Crotjuettes 25
Fried Oysters 25
Oyster Pies , 25
Oyster Pot Pie 25
Pickled Oysters 2(>
Spiced or Pickled Oysters 2(>
lloasted Oysters 2(5
Ovsters, Fancy Iloa.st 26
Oyster Stew 27
Stewed Oysters 27
Mar.vland Stowed Oyster.s 27
Oy.-ters with Toast 27
Oy.stcr Soup 27
Oyster Short (Jake 27
Steamed Oysters 28
Oyster Omelet 28
Scalloiied Oo.sters 2s
Soft Shell Crabs 28
Devilled Clams 28
Hot Crab 28
Stewed Clams 28
MKAT8
Rules for Selecting Meat 21)
Rules for Boiling Meat 2i)
Rules for Broiling Moat 2!)
Rules for Roasting Meat 2!)
Beefsteak 21*
Boiled Tingue 30
Broiled Ham and Eggs 30
Beef Hash 30
Beef Stew 30
Beef a la Mode 3o
Boileau 31
Breakfast Dish 31
Croquettes 31
Corned Beef :!1
Devilled Beef 32
Dried Beef in Cream 32
Frizzled Beef 32
Pressed Beef 32
'1
i
.(I,
I .
♦ •• I
ifti
IM)EX
III.
r
\
[teef Tontf uo . . ;j2
Savory Heef " ;!•"
Straiiililed Kw« with "noff.; ".! ! 1 '{2
YorkHhIru I'mldinj,' to I'.oast Hcef 3'J
Beefsteak Sniotliered with Onions
<'hoii|u(l Stfiik
Stiitrcl lic.ifsteiik .'.'.'..'.'.'.v.
Beefsteuk witli Oyster.-i \\
Steak and ( )ysters . " "
Broiled Beefsteak. . . ..........
Mm.'k Duck
Roa.st Veal .""
Killet of Veal ....'...,.'.'."
\eiil ( 'lit lets " -''■
Veal ( lit lets Broiled .. ..
Veal..
To fry Api.lcs and I'ork C'hoiis,
'■Spare liihs, Bulled
33
33
33
33
:m
;i4
34
.S4
34
3,1
Veal Cutlets Baked 3;,
Veal Cutlets \ _ X\
Pate de Veau •^:^
Veal Scallop ' ;{,-,
Veal Steaks .".*.......'.".. ;j(i
Stewed Veal .. .. 3ti
Marhled Veal .......'. 3t;
Preparation of Veal.,....!.'..'..' UO
I'rcssed Veal or Cliiiken 37
Sand .viches 37
Minced Liver ' " wj
Veal Cr(«|uettes I;;
Veal Cheese . ■>,■:
Veal Hash '.'.'.'.'.'. 37
Calf's Liver, Stewed ,,,\ 37
To dress Calf's Head ',.'. ;J8
Mock Terrai)in 3^
Broiled (,'alves' Liver, with Bacon 38
Sweethreads with .Mushrooms .. ;«
Sweetbreads with Tomatoes .. ;i8
Fried Tripe ;js
Spiced Tripe • \\ [\\)
i5altimore .Meat I'ie .'. ;j!)
CrOiiuettn "' ' ;;<)
Meat Ilisso'os . . ]\ ;j<)
Breaded Lamb Chops ,,\\ ;i<)
Cutlets a la Duchesse 40
To fry Lamb Steaks \\ 40
Spiced Lamb (cold) 40
Stewed Lamb Chojjs 40
Mutton Chops ......'. 40
Haricot .Mutton '' 40
Ca[)t. Chiraz Raj,'ont 40
Irish Stew . '_ " 41
Kijjout 41
Ra^'out of Cold \'eal 41
Baked Ham 41
Pork .Steaks Broiled .,,', 42
Roast Pork ' ' " 4.>
Ham and Eifys 42
JSoiled Hum \\\' 42
Ham Hall.s ' " " ' ' 4.^
Ham Toast 42
Pi.ifs' Feet Hash ,\\\ 42
Pig'!! Head '\\ 40
Pork and Beans ',\'\ 4;'{
Boston Baked Beans 43
Roast Lamb
.Mutton a lu N'enison
P'oilod Leifof Mutton
Breast (if Mutton and Cireen Peas
Sweuthreads
Sweetbreads, Broiled .....'. . ' . .
Sweetbreads, l-'ried
SwcetbreadN, Stewed
Travoliiii); Luiu li
Sweetbread l''ritters
: To bi-i » I Sweetbreads
\ Slewed Tripe
! lieif Heart _ ■.'...■
.Meit Cro(|uetteH
Beef Omelet '.,.'.
Pounded Beef
Mutton Pie.. , .
Pot }'ie '.'.'.'.'.'.
Tomato Stew
0.\.MK.
Broiled t^iiiail
I Broiled Prairio Chicken. '.'.'.'...'.
i Broiled I'iu'eons
I Partridire Pie \',
R'last (^tiuiil or Prairie Chicken. .
Wild Duck
N'enison Stewed . .
Broiled Venison Steak ......
To Cook Venison
Pi.s^eon Com|iot(!
Roast Wild fowl ......'
Roast I'artridges, Phea.sants or
• ifuaih
To Boil (^luail or Woodcock. . . . . .
To Itoast Wild Duck or Teal
Pij^eon Pie
Roast I'iijcons
To I{o;K-t Pi<,'eons ' . ,
Fried Rabbit
Stewed liubhit
Roast liabhit
Babbit I'ie ',,
Snipe
I'OriLTRT.
Hov.' to Choose Poultry
Plain StuHin),'
Pot't to Stultintf
Ai ; Jtutlinjjr
CI. ^l.iiit Sturth)g
Roast Turkcv. . ,
Boiled Turkey '.'.'.'.'.
Turkey Dressed with Oysters.
Turkey Scallop ."
Curried Cliicken
St'-'Wod Chicken with Ov'.-.tj'v^
Chicken Pie ...
Fried Chicken
Pressed Chicken or Veal
Jellied Chicken or Veal.. ..
Chicken Pot Pie .
43
43
43
44
44
44
44
44
44
45
45
45
45
45
45
45
4(>
4t;
4(i
4»i
4«
47
47
47
47
47
47
47
4H
4S
48
48
48
48
48
4!)
.49
4i)
49
4!)
49
50
50
50
50
£0
50
50
51
51
51
52
52
52
52
53
53
53
IV.
ISDhX.
»r<illcd Chicken U'.S
Chicken Croquetten M
Haksd Chicken 54
Nice Way to Cook Cliioken Tit
Cliickcii Futltlinif r>4
ScalloiKjd Chicken 54
hiiilcd Chicken. f)4
CrtKiuettes 64
Fricasseed Chicken 66
poultry tJro(|ijette 65
Minecii Fowls 56
l{(;aMt Duck 55
Koast Ooosv 55
lloncd Turkey 56
i'iiickens Fried with Rice 50
("hicken Handwiclies 6(5
<;iblet I'ie 5»1
Vicklfd Chicken 5»!
Smothered Cliicken 5(i
Spriiig Chicken 50
Slewed Pigeons 5fl
.1 uf^ged PiKCon 57
Stewed Giblets 67
SALADS.
Mayonnaise Salad Dressing 57
Simple Dressing for Salads 57
tJhicken Salail Dressing 57
< ,'hicken Salail 58
Lobster Salad 68
Lettuce Salad 5!)
Pv>tato Salad 6it
Cucumber Salad 59
Sweet Hread Salad 59
Salmon Salad tiO
Cold Slaw 00
Kohl-Slau 00
Cold Slaw 00
Heef Salad 00
Cabbage Salad 00
Celery Salad HI
Chicken Celery 01
Cabbage Salad 01.
Fish Salad 01
Salad Dre'iBing 01
Salad Dressing for Lettuce 01
Salmon Salad 02
Tomato Salad 02
SADCKH.
Anchovy 02
Butter Sauce 02
Hrown lUitter Sauce 02
Drawn Butter Sauce 02
Caper Sauce 02
Substitute for Caper Sauce O;}
Boiled E^;: Sauco OH
Pickle Sauce (i3
Tomato Sauce 0&
.Mushroom Sauce 03
Celery S luce 03
Cream Dressing 01
Horse Radish 04
Mayojuiaise Sauce 04
Mustant for Table 04
Page
( )nioi) Sauce 64
T>'nialo Sance 04
I'ar-ltiy Sauce 04
Molteil or Drawn Butter 05
Apple Sauce 05
Cninberry Sauce tt't
Kgg Sauc« 05
White .Sauce (i5
tiyster Sauce 05
Mint Sa\R'e 05
Cream Sauce (i5
(iravy for Roast Beef 0'!
Piipiante Sauce 00
Sau<:e for Boiled Turkey or
Chicken ". 00
Vigetat)le Sauce »iO
VKUBTAIILia.
Linri Reans 00
Cibbage la Cauliflower 07
Cream Cabbage (i7
Stowed Celery ti7
( Jreen Corn on the Cob 07
Corn Fritters , 07
(Ireen Corn Pudding 07
French Mushrooms Caniied 07
Mushrooms Broiled 07
Baked Onions 08
Succotash 08
ToiuatoeH a la Creme 08
Brown Tomat(jes 08
Rolled Tomatoes 08
Raked Tomatoes 08
Scalloped Tomatoes 6!>
Swet;t Potatoes 09
Mash Potatoes 69
Browned Potatoes 09
IjHiirled Potatoes 09
Potato PuflF 09
Saratoga T'otatoes 70
Potato Cake.s 70
Mashed Potatoes 70
Broiled Potatoes 70
Potatoes a la Delmonico 70
Fried Potatoes with Eggs 70
Potato Ralls or Croquettes 70
Stewed Potatoes 71
lA'onnaise Potatoes 71
Fried Oyster Plant 71
Salsivv or Vegetable Ovsters.... 71
Raked Egg Plant ." 71
Fried Eag Plant 71
Eug Plant Baked 71
Eg.,' Plant 72
Stuffed Cabbage 72
To Roil Asparagus 72
R;iked Beets 72
Reans 72
Raked Beans 72
(J reens 73
Lima Beans 73
Macaroni 73
Macaroni as a Vegetable 73
.Macaroni with Cheese 73
\
X
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)i4
(i4
(i6
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fif)
(15
(>5
(>r.
(Hi
m
ti«
m
ti7
<i7
"•.7
t>7
»i7
tl7
<)7
07
«i8
(iS
<i8
•i8
(iS
(iS
6!>
C!)
6!)
6!)
(i!t
fi!J
70
70
70
70
70
70
70
71
71
71
71
71
71
71
72
72
72
72
72
72
73
78
7:i
7:5
7:i
'i
ISDEX.
V.
Pairo.
Macaroni with Oysters 74
Mucanuii Stewed 74
Miwaroni with Toinatnc ..... 74
Boiled Onions 74
Kseol loped OnioiiH 7.1
Scotch KscallopH 74
Turnips 74
Fried Parsnips 7f,
Asparagus 75
Spinach 75
Fresh Corn Mush 75
Parsnip Fritters 76
Parsnip Stew 75
f Jreen Peas 75
Hoile<l lloininy 75
<",iuli(lower. . .', 70
T) Fry Parsley 70
Stewed MuHlirooms 7ti
Tomato Toa.st 70
StulTed ToniatocH... 70
An Excellent Dish 7(1
Parsnip Fritteis 7(i
Potato (Jake 77
Haked Potatoes 77
I'otato Cheese Puff 77
Potato Pull 77
Carrots Stewed 77
Cauliflower with Cheese 77
Cabbage a la Creme 77
KOdS AND OMKLKTH.
Proper Way to Cook E^f^s 77
To I'reserve Ei,'i;s 7,s
A Nice Cheese Kclish 78
Seranihlod E>,'gs with Ham 78
Poach Eifgsl^ 78
Stuffed E^i^s 78
Egj< Toast 7m
Cheese Omelet 7s
, Omelet with O.vsicrH 7:»
Tomato Omelet 7;t
Bread Omelet 7;»
Baked Omelet 7!)
Omelet 7;)
Apple Omelet 79
Oyster Omelet 80
Omelet SoutHee 80
French Oirelet so
Omelet with Ham .sO
Boiled Eg>{s with Sauce so
Baked Elrgs ... so
Hominy Fritt rs 81
Baked Cabbage 81
Beets 81
Egg a la Mode 81
Egg Baskets.. 81
French Egg Cake 81
BRKAD, mSClMT, KTC.
Rules for Making Bread, etc 82
Hop Yeast 82
Potato Yeast 82
Yea-^t s-2
Yeast and Bread 83
Yeast for the Bread 83
' I'age.
Vienna Brc d ti:{
Mre'\(l 84
Steamed Br«)wu Bread 84
Buekwhcaf CakeH 84
Bri':ul PaiicaHes 84
(!ortuiieal Pancakes 84
Itlce Pancakes 85
Tomato Pancaken. 85
Vt ast ^V allies 85
WallUs. 85
Brown Bread 86
Biscuits 8ft
Corn Bread 85
C (rnmeal Ooms «.. .. 88
(irahain Puffs 80
(irahain .MulUns 8tl
(Jraham Crackers S^
(!rah;uu Ris'uits 87
Connaii Puffs 87
Oraham ( icniH 87
Br iwn Bread 87
Boston Brown Bread 87
Corn Bread 87
Boiled Indian Brea<l 87
Corn ( :ak. Mellciou.s) 87
Corn Bread without EggH 88
Cornmeal .Muthns 88
('orn l!read 88
Corn (Jriddle Cakes 88
Steamed Corn Bread 88
Miss Plater's Com Mush 88
Drop Bi.scuits 88
Soda Biscuits 88
Newport Breakfast Cakes 8«
Crumpets a^
English Roils 89
How to Make Rolls 89
Busks 89
Sweet Rusk 89
French Rolls J(0
Ciiniatnon Rolls 90
Brcakfii^t Rolls 90
Potato Rolls 90
Vieima Rolls 90
Knt'lish Tea Cake ... 90
Brown Loaf 91
Steamed (iraham B-uimI ..91
Mrs. M.'s Brown Bread ., 91
(iraham Murtiris 91
(Jratiam Breakfast Rolls 91
Oraham Biscuit 91
Boston Brown Bread 91
To Freshen Stale Bread 91
Milk Sponge Bresid 91
Salt Rising Bread 92
Baking Powder Biscuit 92
Soda Biscuits 93
Trcmoiit House Rolls 93
Light Biscuit 93
French Rolls .'. 93
Rolls 93
Wheat .Muttins 94
White Muffins v>4
f
■'mm^sii-
Vt.
INDEX.
Pll!.
I'opovers . .
Crcuin I'uffs
Pufffts
Rosettes
Sally Lmin
Strawberry Short Cake. . .
Leninn Snort Cake
Yeast Waffles
Waffles
Cream' W.dflos
Lemon Turnovers
Varieties
Drop H'sf'tit
Milk Torn
Mo('k Cream Toast
Oatmeal Porrid-jfe
Oatmeal tleius
Fried Corn Bread
Fried Toast
(iraliani Mutlins
Lizzie's Cream .Mutlins. . ,
Parker House ilolN. . .
Rolls
Rusk
Delieioiis Uice Waffles..
Snow IJalls.
Fritters
Fritter Batter
Hominy I'ritters
Oatmeal Cruel
Savory Biseuits
Dvsiiepsia Bread , . .
PutTets
Rice Jlultins
Mice Bread
Riee Croquettes
Api)le I'ancakes
Spanish I'uffs
Corn Starch Puffs
Breakfast Puffs
Flannel Cikes
Oyster Fritters
Frit ers
Apiile l>'ritter.s
Cream Fritters
Egt? VViilfles
How to Cook Oatmeal . .
Oatmeal Mush
pinniNos.
Uules for Making;' Puddinl,^ . .
Apple Diiniplinjis
Apple K >11
Brown Top Puddin;,'
Blackberry I'uddiiii^ . . .
Batter Fruit Pudding
Charles Pudding
Dysi)eptic"s Pud<ling
Delieious Puddnig
Indian Pudding
Aunt KiUie"s Sueo Pudding
Lemon Pudding
Poverty Pudding.
English Plum Pudding
c.
!)4
!»4
1(4
04
!)5
'.).'■>
i»5
95
0.".
05
»t)
00
Oti
Ot)
m
0(j
00
Oi5
07
97
07
97
98
98
OS
i.'8
OS
98
0!»
00
99
90
09
99
100
100
100
100
100
100
100
100
101
101
101
101
10 1
102
102
102
lO.i
loa
io;5
10:5
1i:h
io;i
104
104
KH
104
lO.'i
10.')
Plum Pudiling
Pine Ajipio Pudding
(^neen of Puddings
Rve Minute Ptidtling
Batttjr Puddii'!.'-
Baked Indian Podding
Boiled Indian Pudding
Jiriiwn Betty
Hen's Nest
(ioosebcrry Cream
Litjuid Sauce for Puddings
Cra :ked Wheat ^
Roley-Poley
Snow Padding
Suet Pudding
Mrs. Ellis' Hnglish Plum Pudding
Mock Strawberries
E.\tra Xico Dessert Dish
Si rawberry Sauce
Foam Sauce
Lemon Sauce
Cream Pudding Sauce
Cocoa Sauce
Apjilc Trifle
Apple Cream
Api)le Floating Island
Cliarlotte Russe
Dried Pea'rh Sauce
Orange Float
Baspne.ry Blanc Mange
Chocolate lee Cream
Lemon (Justard 110
Lemon Ice Cream
Lemon Ice
Orange Ice
P' aches and Cieam Frozen
< ream 'lVii)'oca
Pinoajiple Pudding
Soiiw Balls
Kiv.-e Charlotte
Uice Cream
Lemon Jelly
.leilied (irapes
Ap;)le Custard
lliittat;,.' Pudding . .
Chocolate Hudding
Cora Starch Pudding
Crai'ker Pudding
Pudding Sauce
Lemon Sauce
Mr iwberry Sauce
Kanl Sauce for Puddings
Kiiglish Plum Pudding
Luitati Ml I'hnn Pudding
Miked .\piiSc Puddina;
F.'vcellont Baked Apples
Apple (ir Pciich Pu(luing
Apole uj- Peacli Dumplings
Daked .Vjiple Dumplings
A)i;i!n Pattir Dumplings
>liple Coddle
Steaii.ed Dumpring
Ajjple Pudding
I! e.
105
10<j
100
100
100
100
107
107
107
107
107
107
108
108
lOS
108
108
108
109
109
109
109
109
100
109
109
110
110
110
110
110
-111
111
111
111
111
111
111
111
112
112
112
112
112
112
112
. 118
u:5
113
113
, IK!
, 1115
114
. 114
, 114
, 114
. 114
. 114
. 115
. 115
. 115
. 115
. 113
I
A
INDEX.
vti.
I
V
Almond Piiddiiifr 115
Delicious Pudding 11(5
Delmoni.'.o Puddinif IKJ
Fig Pudding 110
Florentine Pudding llo
CJelatine Pudding. IKi
Bread Pudding 117
Bread and Ai)ple Pudding 117
Cabinet Pudding 117-llS
Craclier Pudding I17
Sauce for Cracker Pudding 117
Cocoa Nut Pudding 117
Chocolate Pudding 118
Cottage Pudding 118
Cherry Pudding US
Snow Pudding. 11!)
Sauce for Snow Pudding Hi)
Cream Tapioca Pudding IIH
Tapioca Pudding 120-11!)
Transparent Pudding 1*20
Ma aroni Pudding 120
Mola.s.ses Puddinir. 120
Orange Pudding 121
Peach Pudding 1;>1
Peach Meringue 121
Palace Pudding 121
Printers' Pudding 122
Plain Pudding 122
ellied Rice 122
Royal Pi. I ling 122
Rice Pudul ig 122
Cream Riot 123
Sago Pudding 123
Sago .leliy 123
Suet Pudding 123
Steamed Suet Pudding 123
Plain Roiled Pudding 12;'
Velvet Pudding, i 124
VennicelH Pudding ^^24
PAKTRY.
Rules for Making Pastry 124
Puff Paste 125
Apple Tarts 125
Sliced A))ple Pie 125
Lemon (,!ustard Pie 120
Two-Crust Lemon Pie 120
Lemon Pie 126
Mock Mince Pie 127
Mince Meat 127
Cream Pie 127
Cocoa Nut Pie 128
Cream PufTs 128
French Puffs .' 128
Cream Tartlets , 128
Delicate Pie 12S
Fruit Pie 128
Good Pie Crust for Dyspeptics. . . 129
Mother's Lemon Pic 129
Apple Pie 129
Apple. Tii-t^-vrd Pie 120-123
Apples 129
Washington Pie 129
Cocoa Nut Pie 130
Page.
Ripe Currant Pic 1.30
Green Currant Pie 130
Hurry Pie ' ' 130
Sunnner Mince Pie laO
Orun^'ft Short Cake 130
Pineanple Pie 130
Pieplant Chirlotte 131
Pumpkin Pie 131
Rhuliarb Pie ,',\ 121
Strawberry Short-cake 131
'J'arts 131
Chocolate Drops 132
[-^mon Taffy 132
Chocolate Caramels 132
A Pretty Tea Dish 1,32
Raisin I'ie 132
Sweet Potato Pie 132
Oran;,'-^ Pie 132
Oyster Patties 133
Mall)orough Pie 133
Peach Pie 133
CfSTARl) A.\D CREAMS.
' )>ple .Meringue 133
Ap|)leSnow. 133
Apple Putfets 133
Velvet Hlanc- Mange 134
Fruit Blanc-Mange 134
Chocolate Blanc-Mange 134
Rice Blanc-Mange. 134
Lemon Icc 135
Ice Cream 135
Chocolate Ice <' >ni 135
Strawberry Ice xm 135
f^loatinu' Islaiiil 135
Velvet Cream. 135 ^^
Chocolate Custard 136 JB|
Per an Cream 130 TB^
Pink Cream 130
iVu.ssian (..'ream 13(}
Lemon Cream I3fl
Souf lee do Rus.se 136
Spanish Charlotte 137
Chocol'ite Cream Custard 137
Boiled Cu.stard 137
Haked Custaid 137
Lemon tlusUird 137
C<itTec Custard 137
Fioatinir Island 137
Almond Custard 137
Indian Custard 138
Irish Moss 138
Lemon .Ifllv •ap.s
A Dish of Slow f.s
Apple Float 138
Struwbprry Charlotte 138
Lemon Butter 139
Apple Butter 139
Orange Dessert 139
Frozen Peaches and Cream 139
Ambrosia 139
Frozen Peaches 139
Frozen Strawberries 139 '
Chartreuse d'Oranges 139
i
1:
fi
/(
i i
,rm»^amim
vm.
INDEX.
PaRe.
Baked Pears |*^
Charlotte Russe '^"
Tutti Frutti ^*"
CARB8.
Materials for Cakes !-V-
Soft Frosting |*f
Sutti Fruitti Frosting i*^
Chocolate Frosting :}2,
Almond Frosting :^*|
Gelatine Frosting !.•*•:
Nut Frosting }■']''
Hickorj' Nut Frosting "•-
Apple Cake. , J*^
Almond Cookies '^-
Boiled Icing t*"
Chocolate Icing j^^;
142
2
143
143
143
143
144
144
144
145
«
147
148
148
148
148
14>.»
14i>
, 149
149
152
153
153
153
163
154
154
Icing
Icing for Cake :}^:
Black Cake "
Bread Cake
Coffee Cakes
Breakfast Coffee Cakes.
Corn Siarch Cake
Cream Puffs
Citron Cake
Chocolate Cake
Cake without Eggs
Cream Cake j^;^
Cookies • ■. • • • , . ;,
Mrs. Cadwell's Cookies l^o
Cocoa.Nut Cookies i*o
Corn Gems ^*°
Cocoa-Nut Cake j*?
Ice Cream Cake -^ t*'
Cup Cake Ir'
Cottage Cake :f*'
Cinnamon Cake I-V.
C«coa-Nut Jumbles j-*'
Drop Cookies
Ck)coa-Nut Biscuits
Delicate Cake
Plain Doughnut*^
Doughnuts
Raised Doughnuts
Dolly Varden Cake
Fruit Cake from Dough
Fig Cak<»
Fried Cakes •■•
Fruitcake, par excellence j*-^
Gingerbread.... ^*
Soft Gingerbread ^»"
Sponge Gingerbread i''"
Hard Gingerbread :«•'"
Giiiiier Drops •• l^"
Ginger Pound Cake. ......••■ • 1°"
Gold and Silver Cake with fruit. . 151
Ginger Snaps .■ . ' V>; ' ' " i r i
Ginger Cookies of Attrition Flour 161
Graham Ciiokies -- „
Ginger Cookies i-^^
<1«M rnliP ^•''^
Page.
Hickory Nut C. okies 152
Hickory Nut Cakes i-'>A
Honey Cake...
Honey Cakes...
Imperial Cake. .
Ice Cream Cake
Jelly Roll \°%
Jumbles ^^*
Lady Fingers
Lemon Jelly Cake.
Lemon Cream Cake i«^*
Lemon Cream for Cake J»4
Molasses Fruit Cake lo*
Mary's Sponge Cake l»*
White Sponge Cake jo*
Maccaroons ■■■ \ ■■ ■ n'C \Tr^
White and Yellow Mountani Cake 156
Marble Cake 1»»
Marble Spice Cake loo
Nut Cake 1°J!
Orange Cake ^"^
Pine Apple Cake io«>
t'each Cake
Gold Cake
Gentleman's Favorite
Soft Ginger Cookies..
Cheap Ginger Cookies ao^s
15«>
156
Porcupine Cake \°^
Puff Cake i°'
157
167
157
157
157
Puff
Pound Cake
Ribbon Cake
Pvibbon Fig Cake
Short Cake
Spice Cake ^^'
Silver Cake J»»
Snow Cake ■ |°°
Sponge Gingerbread i»»
Spanish Buns ^°°
SpongeCake. ^o*
Kasy Sponge Cake i»^
Sea Foam tH
Scotch Shortcake lof
Strawberry Short Cake !&•»
S.-ed Cakes.....* |»J^
Watermelon Cake |°^
WeddingCake \^^
White Cake ^^^
White Pound Cake
160
Tea
TE.I, COKKBB, CHOCOLATR.
ice
162
152
Vienna Coffee ]^
Coffee trj!:
Chocolate •• • • • • j°f
Mock Cream for Tea or Coffee. . . 161
FRKSH FRUnS.
To Crystalizo Fruit jei
Pincaoples \^
Oranges \?^
Melons \^^
Bananas and Cream lo^
.1KLL1E8, JAMS, PRB8ERVB8, «TC.^^^
General Hints :{"t;
Jellied Apples J^^
Apple Jelly "^
Crab Apple Jelly J"
Currant Jelly ^*^^
;'e:ir
CA
V^
INDEX
166
. 161
. 161
. 161
. Ifll
.. 162
., 163
. . 163
.. 163
Currant .iriily wit hout n.ul.i.i.j , . i,;i
c;rain' Jelly 11:4
Ajiulo .(am iii-f
\ A))!)lc Prt'scTve<< ir:,
• liorry Jam ii:'.
Damson Preserves j ,,
rireen Gaj,'e Pr' .ser\ l.-, .,.
Citron Pri'sei V08 id:,
Oraiie Proserve>i • . . n;/
>ioupariel Preserve \. ■
Piiieapjile Preserves ; , ,
i'ii eaini'e Jam ;,';
Plum P.utter j,,,;
Pear Preserves 1 i;
Peaeh Preservc^ i,;ii
Plinn Preserves j;;;
Vuiuce Preserves h',1
strawberry or Raspberry Jam 1(;7
Paspherr;. Jam .... ' li;7
To Preserve Waterroclon Mml-.. Ii;7
.Apple Marmalade p.;
S 'Ur.uiye ^rarmahnie j.;;-
Peaeli Marmalade
(.,'uiiieo Marmalade. . .
rrt'amated AjijiUjs. . . .
Jellied OraKj^vs
Pio Plant
I., mon Buner
Peaeh Butti r
c.\\.Nr.;i
Cenera! \{\',v
Cherrii s
Blas'k Pia:.piv -i . :■<,
rie.s
<;reen (J -.u., i'l'Mii.., . .
(irapos
To Can Peaehes
itieh Canned Peaehe^.
Canned Peaeii s
(^uinees
Sira«' fjerri
Caniicd H-,1
Corn
Ca-'Ul'll Ts.]!, ;•!..(. -., . ,
string Beau.s
< 'iM.'uiiiher
Ho
l,:.s
m;,s
lii.S
i(,s
l-v-
ir;)
u;lk8, iV.
L7
I'uenmher PirK-i, - 17
Piekled Peiuei-. 1
Piekli:,.. '• : ' -v ■ r
Kadisl:
Kreneh I'liku^ ^aeociou- i
Piekiod Onions
yp.ini!i '^ ' ! OaionH
C'-<ow <
English < Ii . . ('iit)w ....
Ked Cahhapro ?.rA CauliiioWc-r.
Pickled Cabbasrc
Tomato Chow Chow l
ChopjiedTomatoe.s 1
Stuffed Pepper-^ !
lIa\Ls Piekl.'-i . ^
A
4
4
74
1
\
Paarn.
. Hiy:.ioiN ;;■-,
■ Peeaiilli
S P- t i'leoaUlii.. . , !, .
Af ■■ Piek!,,;s , , 1:.;
i'oi'> ... ; , .
vv Piekli : •
.. ':-l.u-tiuin-; 1;.;
.Spiei'd Apples I7(;
'-. ieed Ciuy;iik . 171;
Sjiieed Cherr: 177
Sjiieed Civpi- 177
:<pie., d Fruit !,-7
■^pietil Peueiie (77
ypieod (-"ears or Puache.s 177
i Spiced Plvnns 177
^if'kieil Cherries i;;
: Pieki'.d Peaehes 17,-,
: Sv,eet Pir|<l((i l>eaehes 17s
I'lekled Phnn.s l7;-i
I'ieklt.d Cantaloupes t7,s
Sweet Cant doilpe Piekle 17'S
rsweet Piekles ]7.«i
.Musk >!elon Piekle 17:)
Sw.'et Pekled Watermelon Pand.< 17''
' .Mi.ek Olive-i 17!)
'J'oniato Fiys 1X9
Spieed Crapes 179 ,
i-iekied Pears '179
'■""-■l'"rry S^iu".- \iiO
!■ 'i'liuato Sauce 180
• i; r • ' " ■"■••• ISO
; ■• ■' ' l->il
: l-'i
■ .-■■! i>i)
■ • 1>o
1-1
■■' ' ■ ■ , , .. 1>^1
: • ■ .. , , 181
<■:.., C' 181
Tu.iaat I ' , . . l.sj
COOKliKV tOH iiiii blCK.
' '■ T,'a ... 1»2
\ . .■ '.uttoH Bi-oth ^^■>.
■ ' ■' -\: ■ :;roth i>^
.'* T^' i '■ ■ ! t .»'*.'! \ '•''
T ■ 11 pir. : ;i 1: ,■_ i ->;:
.\li;k Porridjf^; \h±
P.uiada l,s2
O.itniei! Cruel LS3
Port U'ine Jeiiv 183
HarU;, I ■ .... i,s{
Itiee ."i . l^,•i
Fiaxseeii i. > isa
-V-'pleade 183
lilaekberry .s>. riiji Is3
T ast Wafnr' . is.s
Toast. IH'i
H.'i.sjii !■,><
W-, w ii,:y l,s:i
.' ! i 'wroot Cu.star.:.s 1.S4
< nicked WhiMit. . , , isi
KaiTKi;:^ \.i
P II' Ilomin-, . Isl
#
,4: »H&,m ,-j.a'awjattMM^
'AIHlWWWW^KIIBSiHSWSeSlW -
.r.
ixjjt:x.
Oatmeal Musli 184
Bhicklxrrv CnnJial 184
l)i-i((l Flour fur Intani- 184
Oystor Toast 184
V.'X'S. Orucl 184
Mullfd Jelly 18r)
Irisl) Moss Ulaiic Manj,'e 185
Uliickeii Jelly 185
CANDIKS.
Coeoa-.Sut ('-.md.. 185
Almond C'aiidv 185
Page.
To Candy Nuts 185
(Jlioeolate Caramels ls5
Su'^'iir Candy 18(3
( 'reum Candy 18ii
Maples Candy l;s(i
Hulter Scoteh 180
t
\
T
Antidotes for Poinons 18f)-l87
MIt-CKLLANKOC,-!.
Keceipls for lIousc-keei)ii'^. . l«7,l.S.s,
ISO, 100, 101
PURE CATAWBA WINE
iP /.s' the, Juice of Catawba Grapes i/roinn on fJie
Jda/ach in Lake Erie.
FOR MEDICINAL PURPOSES
A7id Table Wine, is unequalled. For sale b>/
13iiii<lsiH Street, Loiitloii, Out.
t
Th
bones
water
boils I
add a
place
J<eep s
accord
rice, el
- i"gspc
It is
"sed, s
Oiiioi
added t
VoIJit
(^>'0l(t0>l.i
tureen o
Stock
bones of
•ilso bon(
with one
atld vege
off all th(
To Ma
two quart
put on th(
tapioca or
Force :
chop fine
lemon; mi
bot lard.
8t()ck f(
Put in leai
tbe proport
pork rinds
or tliree ds
anotlier ves;
nieat broth
^'Jci;, sago,
«oups.
w f -"
-4;.^Mm^:^%A
. 185
,. 185
. 180
. 180
. 186
. ISO
W-187
T,1.N>,
10, 11)1
fh
IC
i.
h
■ . "^^e fe^ide Cook S
ook.
SOUPS.
place where it can , ^'*^^' '''"•' tJien sti-ainn ^"'' ^''« ^'^'irs •
keep several ay" ^ T^'^' ^» ^o] tvL " '1,^*^'"^ J^"" -n-l
tureen one for ai ',j;t^''^^^''^ "so.l n't^t'oun '"'^f>, '^^■^'^«' «^-
Jjonesofbeef n nff "^^^ ^"^-^^"JJ-X — Ph," 7.^'^^' tl»eni.
also bones of C^t.'e'nr''^'';-^"'^^' ^^ p f, ,;.;" ^J -^-"cepan fre«h
off all the fat na" t r^'"/"^''' "'"^ «i»" er s x '^ '"'^* "'^ ^""W
P- ^ tiS'C T^ -t'^^^^^-:fi ^^ -^ put
chop fine i, ^'"^r™'* S'^f^i^--TX'p. ^'f^' occasionally
hot lard. ^'"^^^ -^^t^^ an egg; roll in crmnb,^"'^^ f ,'''"^«
,, «nKK FOR Soi-r - Tro , ' *"'' ^''^ '"
"■■ three dav3 Vl i " ''\ '"•""> "ft. ThmT ' ™'<=''- A'I'I
meat broth i., reunHlft"'.'?,'^ »»-' for al/t„!: ''if'',".""
'
■?*^^;c^
10
Till': SEASIDE COOK BOOK.
BEAN SO (P.
1. — Boil the beans and put them tirst throiigli a colander and
then througli a sieve ; season with butter, pepper and salt.
2. — Soak one and a half pints of beans in coM water over night.
In the morning drain off tlie water, wash the beans in fresh ,j
water and put into soup kettle, with four quarts of good beef
stock, from which all the fat has been removed. Set it where it
will boil slowly but steadily till dinner, or three hours at the
least. Two hours before dinner slice in an onion and a carrot.
Some think it improved by adding a little tomato. If the bean»
are not liked whole, strain through a colander and send to the
table hot.
BEEF SOUP.
Boil a soup bone about four hours, then take out meat into a
chopping bowl ; put the bones back into the kettle. Slice very
thin one small onion, six potatoes and three turnips into the
soup. Boil until all are tender. Have at least one gallon of .
soup when done. It is im]>roved by adding crackers rolled, or I
noodles, just Vjcfore taking off. Take the meat that has been cut^
from tlie bones, chop fine while warm, season with salt and pep-
per, add one teacup of soup saved out before putting in the
vegetables. Pack in a dish, and slice down for tea or lunch
when cold.
BEEF SOUP WITH OKRA.
Cut a round steak in small pieces and fry m three tableapoon-
fuls of butter, together with one sliced onion, until very brown ;
put into a soup kettle with four (juarts of cold water, and boil .
slovi'ly an hour ; add salt, pepper and one pint of sliced okra,
and simmer three and one-half hours longer. Strain before i
serving.
CORNED BEEF SOUP.
"When the li({Uor in which the beef and vegetables were boiled
is cold, n move all the grease tliat has risen and hardened on top,
and add tomatoes and tomato ketchup and boil half an hour —
thus making an excellent tomato soup ; or add to it rice or sago,
or pearl barley, or turn it into a vegetable soup by boiling in the
li<luor any vegetables that are fancied ; several varieties of soups
may have this " stock " ^for a basis, and )je agreeable and nu-
tritious.
CORN SOUP.
1. — Cut the corn fr(»m the cob, ai-d to a pint of coi'n allow one
quart of hot water ; boil an hour aud pass through a colander ;
put into a saucepan an ounce of butter and a tablespoonful of
flour, being careful to stir well to T>revent it being lumpy ; tlien
add the corn pulp, a little cayenne pepper, salt, a i^int of boiling ^
milk, and half a pint of cream.
1
i
^^
\'\
SOUPS.
//
night.
fresh
d beef
here it
at the
carrot.
bearia
to the
into a
5e very
ito the
lion of .
lied, or I
een cut^
id i^ep-
in the
lunch
Japoon-
jrown ;
nd boil .
d okra,
before i
i boiled
on top,
hcnir —
)r sago,
y in the
)f soups
and nu-
low one
lander ;
mful of
i ', then
boiling
l^
's
2, — Twelve ears of corn scraped and the cob boiled twenty
ni'nutes in one (£uart of wat«r. Remove the co})3 and put in tlic
corn and boil fifteen minutes, then add two <iuarts of rich milk.
Season with salt, pepper and butter, and thicken with two table-
spoonfuls of floui'. Boil the whole ten minutes au«l turn into a
tureen on which the yolks of three eggs have l)een well beaten.
CHICKEN SOUP.
1. To the broth in which chickens have l)ecn boiled for salad,
etc., add one onion and eight or ten tomatoes, season with pep-
per and salt ; boil thirty minutes ; add two well beaten eggs just
before sending to the table.
2. Roast or bake a chicken until turning brown ; put it in a
soup kettle with three pints of water, and set on a slow tire ;
skim off the scum ; add a niiddling-si/ed onion, a little celery,
and simmer about three hours ; take out the chicken and veget-
ables, strain and use ; the chicken may be used for salad.
3. Boil a pair of chickens with great care, skimming Cimstantly
and keeping them covered with water. When tentler, take out
the chicken and remove the bone. Put a large lump of butter
into a spider, dredge the chicken meat well with flour, ann lay in
the hot pan ; fry a nice brown, and keep hot and dry. Take a
pint of the chicken water, and ptir in two large teaspoonfuls of
curry powder, two of butter and one of flour, one teaspoonful of
salt and a little cayenne ; stir until smooth, then mix it with the
broth in the pot. When well mixed, simmer five minutes, then
add the browned chicken. Serve with rice.
CLAM SOUP.
Select five large plump clams, and after chopping them finely
add the liciuor txi the meat. 1 o every dozen allow a quart of cold
water, and putting meat, liquor and water into a clean vessel al-
low them to simmer gently, but not boil, about one-and-a-half
hours. Every particle of meat should be so well cooked that you
seem to have only a thick broth. Season to taste and pour into
a turoen in which a few slices of well-browned toast have been
placed. If desired, to every two dozen of clams allow a teacup-
ful of new milk and one egg. Beat the latter very light, add
slowly the milk, beat hard a minute or so, and when the soup is
removed from the tire stir the egg and milk into it.
CELERY SOUP.
One shank of beef, one larg-^ bunch of celery, one cup of rich
cream. Make a good broth of a shank of beef, skim off the fat
and thicken the broth with a little flour mixed with water. Cut
into small pieces one large bunch of celery, or two small ones,
boiling them in the'soup till tender. Add a cup of rich cream
with pepper and salt.
i-l
iil
- f4
r K-"** -V*"
12
Tin: SEAS 1 1)1-: ^'<>'>i< n""J<-
ECG BALLS.
Two harcl-boilcl yolks of eg,s ; .nix with the raw yolk ot one
egg a little Hour : roll the size of a luvzcl-nut.
E(!a SOUP.
'"'""'• HSII (IHOWDER. . ,, - 1
,. Take a fe»h KaMock, „t t'"- ..rf"«{ i;;;;^-;>«.,jX\tri
ana cut in pieces of «"™ ""=''.'; »'l"y"J-,t ,,„A y br..wn, then
your .linuev-iiot five or six sl.c » ol ^•-" !"»;„'>' Ucmove tluk.
iua tl.rce onions slicoil tlnn, " "^ '5,^ *"?" , ° , ,, ,rk a layer of
kettle from tlie Are, and j.laee on the »'"»"'. ""l'^^^ „/,„e,l
i:;ritiX"M;^":j?^:^^ ""i^vietLeaM »«.,, -
and serve. . . . . „.,,,oi.es and put it into
2 Take a sn.all J'/f^^ H ,1^^^,;^^ y r fi h ^ three pounds
thehotton, of a kettle, ^l^^^^*^;^^ Jl'^'J^.t jt into pieces (larger
would make a goo( -sized «h» ^'^l^Y' Xs on the pork to cover
«,iuares than the po.;k), lay enough of *!"« «'^/'^^I^^^,^, ,,^,eker.
well, then a layer ot potatoes, "?;\,;\ f^f J\ i,,yer of pork,
split, on this pepper and ^^^^'^^ttn^n^e materials are all ex-
aud repeat the order given .^^^"y^, ^;;7^;;';ker^^^^ Pour on boil-
haustcd ; let the top layer be buttered "".'rf'^f^ ^ ^^-^^ i^^if
ing water until ««vered, and cover l^ekett^^^^^^^^^^
an hour. 1^^^^« ^"^;"^^f ^J f ^'r wHl makt the genuine Rye-
and pour on a pint ot muK. xma v.m
beach tish chowder.
TOMATO CHOWDER.
Slice a peck of green to-atoes six^^^^^^ [our
onions ; strew a teacup of salt o^^^i tUem in ^ b
oft' the water, and P"^ them ni a ke tl^^^^^^^^^^^^ ^ E^^^
FISH SUUP.
Slice three middling-sized onions and fry them with one ounce
SOUPS.
IS
;)f one
ver it.
nincd,
}Iave
,'S(iup,
drawn
t into
it well,
torn oi'
11, then.
)ve tht^
ayer of
f pared
fish is
i\ lioiir.
nto the
d well.
t it into
pounds
(largei;
to cover
cracker.-
)f pork,
•e all GX-
ou boil-
ing half
th tlour,
ine Rye-
md four
ling turn
nough to .
, a table- »
mtil soft.
jne ounce
of fish—'
;sh ; add»
also, two carrots, v •' .. onions sliced, a little parsley, thyme, one
clove of garlick, a bay leaf, one clove, six pcpi'«i- ^"r"^. '^'"; ^^^^ \
cover the wliole with cold water and bod gently tor two liouis ,
add more wati-r, if needed ; strani and use.
FRENCH VEGETABLK SOUP.
To a leg of lamb of moderate size take four (|uarts of water.
Of carrots, potatoes, onions, tomatoes, cabbage, and turnips, take
a teacup each chopped fine, salt and pepper to taste Let the
lamb be boiled in this water. Let it cool, skim.otl all the tat
that rises to the top. The next day bod again, adding the
chopped vegetables. Let it boil three hours the second day.
GREEN i'EA SOUl*.
One Deck of green peas, four tablespooufuls of lard, heated i)i
the kettle ; put in the peas an.l stir them until perteetly green ;
add pepper and salt, and pour in as much Nvater as you %vant
SOUP • boil three-ciuarters of an hour, then add one teacuptui ot
' milk. Uuckened with one tablespoonful of flour; put m the soup
two or three young ..nions, cut iine an.l fried a light bn.wn in
butter. .1 ust as you take it up, add yolks of two eggs.beaten in
a little cream.
OUMBO 80UP.
Cut ui) a i)air of good-sized chickens, as for a fricassee : flour
them well, and put into a pan with a good-sized piece ot butter,
and fry a nice brown; then lay them in a soup-pot pour on
three quarts of hot water, and let them simmer slow y or two
hours Braid a little tlour and butter together tor a thickennig,
■ and stir in a little pepper and salt. Strain a .luart or three pints
, of 0Y.sters, an<l add the juice to the soup. Next add four or live
slices of cold boiled ham, and let all boil slowly together tor ten
minutes. Just before you take up the soup, stir in tvvo large
teaspoonfids of finely powdered sas.safras leaves, and let it sun-
nier five minutes, then add your oysters. If you have no ham it
is very nice without it. Serve in a deep dish, and garnish^the
dish with rice.
PLAIN (iUMBO SOUP.
Take a piece of ham half the size of your hand, and a knuckle
of veal • put them into a pot with two (luarts of cold water ;
simmer'slowly two or three hours, then add twocpiarts o boiling
water. Twenty minutes before serving, I'ut in one small can ot
okra and as many oy.sters as you please. Season to taste.
GIBLET SOUP.
Prepare first the vegetables, viz., an onion, a small piece of
. ' 1 - 4- , °,i. ;., «i;,.,„. T,,] fvv i'l lint luitter : when
lurnip, and a carrot ; cut in Si^^'-^, a.-i, _t.\ ..i — y :' \ , <■
hot and beginning to brown, dust m a.tab capoonfu or less o
^ Hour, and add the giblets, and let them all broun ; then put all
i n
..wn.-^'yi
u
rilE SEASIDE co^'K BOOK.
.n ',r -I 1 e tureun l,efc.ro pouring tl.c Houp. It w.ll [
reqmrc the giblets of live chickens for the above .luantity.
GAME SOUP.
T^oast until about onc-thir.l (lone, two prairie hens, an-l put
1', ',S "'uf ulthJ u'cluc ; »i,n,;,or tl>cu t«„ h,.,„s, ,t«n and ,erve.
CEHMAN I'KA SOUl'.
,'S I'mu- tl, c ».,ul, i., a tu,c.n, a,„l »tir in an .mnce a,„l a l.alt
of buttiir.
JULIENNE SOUP.
Scralie two carrots anil two turnips, anil cut in pieces an .ncl.
,oSri'it^lice» lengtl^visc .l,out one.^
bre^ifmcrls^'lrrar^o^iT!^^
boil until a<,ne ; salt to taste; ^^''''' f ^^'^^ ^{'^Jl^'l^l
takes about two hours ; it can be served ^^ ith rice oi bai Itj .
LOBSTER SOUP.
Ono Inrrro lobster • i)ick all the mcjft from the shell and chop
fine rtike'^ne'. u::;.' ii nnlk and one pint ^f -ter^ a,^;^-^^^^^^^^^
boiling, add the lobster, nearly a pound " .^" ^^^ ;^i j^J^;""'' ^'"^
per to taste, and a tablespoon of flour. Boil ten minutes.
MACARONI SOUP.
Six poun.ls of beef put into four quarts of jvate,-^ with one
te^il^^-Urhol^rn^^^^^^
'^ionfuh oU^'nato catsup. Half to three-quarters of ar hour ,
will be long enough to boil the second day.
SOUPS.
MOCK TURTLE SOUP
15
1. Boil a calf's head with a slice of ham till it all falls to pieces ;
strain, and set away t<> co' '.. The next day skim well, take a
soup buncli of vegetables w; U boiled ; strain and nux with the
ealf'sdu-ad liquor, with ri little of the meat from the head. Boil
an hour l)efore nsiiig. Take two t.-iblespoonfiils of bi )\vned Hour,
moisten and stir into tlie soup before putting in the fone-meut
and egg balls. After putting in the force-meat balls, let it boil
up, and dish right away, having in the tureen two hard-builed
eggs cut in thin slices, and two lemons, also cut in thiii slices.
2. Take a calf 'shead and feet, boil them until the meat st-parates
from the bones ; pick the b(mes out and cut the meat in pieces,
about an inch in size- ; put it back, and boil it about two hours
more ; chop the brains fine ; add eight or nine onions and a little
l)arsley ; mix the .vi)i('es with this (mace, clover, pep[ter and salt),
and put it in the soup an hour or more before it is done ; rcdl six
or eight crackers with onedialf i)ound of butter, and wlicn nearly
lone, drop it in ; brown a little flour and put it in ; make force-
meat balls of veal ; fry them, and put them in the bottom of the
tureen. i i. -i. i.i
3. Put two ounces of butter in a saucepan and set it on the
fire'; when melte<l add a tablespocmful of tlour, stir, and wlu'ii
when turning brown, add three pints of broth (either beef broth
or broth ma>le by boiling a calf's head); boil hve minutes, and
then add about four ounces of calf's head cut in dice; bod hvo
minutes ; cut two hard-boiled eggs and half a lemon in dice ;
mu.shrooms and truflies cut in <lice ; boil five minutes ; cut two
hard-boiled eggs and half a lemon in dice, and put into the
tureen and turn the soup over.
MUTTON SOUP.
l?oil a leg of mutton from two to three hours, and season with
salt, pei>per and about a teaspoonful of summer savory rubbed
fine ; add rice or noodles as desired.
TO MAKP] MUTTON BROTH QUICKLY.
One or two chops from a neck of mutton, one pint of cold
water, a small bunch of sweet herbs, one-cpiarter of an onion,
pepper and salt to taste. Cut the meat into small pieces ; put
it into a saucepan with bones in cold water, but no skin or fat ;
add the other ingredients ; cover the saucepan and bring the
water (luickly to boil ; take the lid otT and continue the rapid
boilinw for twenty minutes, skimming it well during the process ;
strain the I -oth into a basin ; if there should be any fat left on
the surface, remove it by laying a piece of thin paper on the top ;
the greasy particles will adhere to the paper and so iree liiv pre-
paration from them.
irmkf ;t
fld'if to keep
end a*.'! ^1ia<
Ifi THE SEASIDE COOK BOOK.
XOODLKS FOR SOU I'.
'<! a ])inch of suit, and flour onougli to
. '.lit in n very thin .sheet, drodgo" with
i'rii<ni«, th. , roll \\u tiglitly. Begin ut one-
Hne like cabhfty* Tor slaw. '
i>KltA (iUMBO.
' '( .}. one chicken, wash, dry and Houi it i. n.imhlv • salt
Will pepiHir, fry very bro«n in a .skillet with a lunm of lard
lat'j/te .v« ^u^gg. |'„t it into .> ,.ir soup-kettle with lis .■ ..uarts of
wattM , »fM om, .,miou out uj., and let it l.oil t\v<. hours; add
two.i.,,,./, ...da, and let it boil aneth-r hour. Season to
ta.ste and oci "h rice.
OXION SOUP.
Slice two medium-sized onion.s and fry brown in butter with a
tablespoon an-l a halt of flour ; put into a sauocpan, and stir in
•slowly four or hve pints of milk and water ^nb<.ut one-thiiwl
water) ; season to taste, and add a teacup grated i.otato ; set in
a kettle of boiling water, and cook ten minutcB ; add a uun of
Kweet cream ami .serve (piiekly.
OX-TAIL SOUP.
Take two tails, Avash and put into a kettle with about one
■'^kiiii oir the froth. When'
1.
.rallon of cold water and a little .salt.
the meat is wel .•..oked, take out the bone.s, and add a little
onion, carrot and tomatoes. It is better made the day before
u.sing, ,so that the fat can be taken from th.. top. Add veye-
taf^Ies next .lay, and boil an hour and a half longer.
2 Chop the ox-tail into small pieces; set on the fire with *a
^.iblcspoonful of butter, and .stir until brown, and then i)our <)ff
the fat ; add broth to ta.ste, and boil gently until the I'ieccs of
tail ar(! well cooked ; season with i)epper, salt, and three or four
tomatoes ; boil hfteen minutes and then serve. Thi.s soup can
be made with water, in which ca.se season with turnip, onions, .
carrot, and jiarsley. ^ '
POTATO SOUJ\
Peel and slice one dozen potatoes to a quart of water ; then
boil thoroughly ti 1 the potatoes are done ; then add two teacups
ofimlkanda little butter; stir till butter is diss.dved ; take
Imtter the .'^ize of an egg with two tablcspoonfuls of tlour ; mix
•together we.] and brown in a pan over the stove, after which
stint gradually into the soup; salt and pep^.er to suit one's taste. '
POT-AU-FKU.
Take four i)ouuds «f beef without any bone, lie it into shape
and put into a pot Avith six quarts of water ; when the water i
, ;'6> i-"^ ^Ji "'lit an (.auuc ui salt; take two carrots two
turnips, one parsuip, one head of celery, and ^after washing, tie
'•my
SOUPS.
11
them together with a piece of string aiul put into the jmt after
meRt han hoileil an hour; then ti > ti>gotlu'r oni; hay-K'af, Hpri^'
""" ""' " ~" ' " ' ' 'so, ont; (tuion, into
the
of parsley, thyme, and marjoram, aii.l aThl, al
which stick three ch»v
es ; when the vegetahlos ii;r e hcen in tho
pot two fioura, rnhl one cabl.age cut in two ; whei, the content.s
of tiie pot have simmoreil gently four h
to a hot dish, and gariuHli witli tl
ours, reniovt^ the meat
on
le carrots, tiirmp, ami parwnip,
and iiour over it a little of the li-pior ; serve the cabbage in a hot
vegetable di.sh ; strain the liipior through a ...lander, an' out
.'•side to cool ; do not remove the fat until reijuir. i for use.
TOMATO sour.
1. One (juart of tomatoes, one quart of milk, one pint ..i .vatcr ;
boil water and tomatoes together twenty minutes, then add the
milk and om; toaspoonful of soda. Season as you do 'tyster soup,
with butter, salt and pei)pcr. Pour through a colandar into a
tureen.
2. One quart of tom.'ifnes, one onion, two ounces of Hour, four
ounces of butter, t\v(. tablespoonfuls of sugar, two of salt, one-
third of a tea.'iioon;id of cayenne pej)per, three pints of water,
one hall-]Mnt of milk. Boil the tomatoes and onion in water for
three-f li.ii , ,rs of an hour. Add .salt, i)epi)cr, sugar, butter and
Hour, rub smoothly together like tjjfn cream. Boil ten minutes.
Boil sei)arately. U'hen both are boiling, pour the milk into the
tomatoes, to prevent curdling. iServe with S(|uare of toasted
bread.
.'i. Slice and fry a small onion in hot butter ; then add a dozen
large tomatoes, .skinned and cut in jiieces ; after they have
cooked ten or twelve minutes, take out the onion and press tho
tomatoes through a sieve ; braid a teaspoon of flour with a very
small piece i>i butter, and \mt into a sauceiian ; when it has
cooked a little, add the tomato, season, and add nearly a pint of
broth ; let it boil a minute or two, and then add a cup of boiled
rice, hot, and a half teaspoonful of soda.
TURKEY SOUP.
Take the turkey bones and boil three-cpuarters of an hour in
water enough to cover them ; add a little summer savory and
celery chopped fine. Just before serving, thicken with a' little
Hour (browned), and seasone<l with ptJpper, salt ancl a .small
[liece of butter.
VEAL BROTH.
Pick and wash a teacup of rice, and put into your dinner-pot ;
cut u]) three orfour ^n\i\\\ onions and adil totherice; next, add your
meat, which should \)^ cut in pieces of about aipiarterof a pound
each; let thewhoL be covered with water from two to three inches
above lo meat. When it has boiled an hour, add a few small
turnips and carrots, sliced, with a talilespoonful of salt : a little
before it ia served add some parsley. This is a favorite broth
•I
'A
IS
THE SEASIDE COOK BOOK.
jv-ith many people It is very nice without the carrots. Some
prefer it thickened with flour instead of rice.
VEGETABLE SOUP.
1. Scrape clean and slice three carrots and three turnips • neel .
three onions ; fry tlie wliolewith a little butter till it turfs r'ather ^
yellow ; then add also two heads of celery cut in pieces, three or '
four leeks, also cut in j.ieces ; stir and fry the whole for aboii
SIX nunntes ; when fned add also one clove of garlic, salt pepoer
witov T' and two stalks of parsley ; cover ^^th thie qu^arTof
water ; keep on rather a slow fire, skim off the scum cLefully
and simmer for about three hours ; then strain and use ^^^''■'''^'
^. Seven ounces of carrot, ten ounces of parsnip, ten ounces of
potatoes cut in thin slices, one and one-quarter o in ces of butter
tl.::T7't t """',r '^^VoonUA oi made nnXd saU an'd
pepper to taste, the yolks of two eggs, rather more than two
quarts of water; boil the vegetables in tiie water two and oi^e-
m .U-r'V,'*'' *^^'?. «f*«». ^"'1. 'f the water boils away Too
quickly add more as tiiere should be two quarts of soup Avhen^
pepper withTtT/ '?T V" 1^1^**"^ "^^^ ««-' mustard! sSHai
peppei, with a teacupful of cold water ; stir in the soup and boil
ten minutes. Have ready the yolks of the eggs in a ture^ pou r
pemms.'' ' '"^ '''''' ^'^^"^^' *''^«« ^^°"^«^' sufficient loVeldiJ
3. Scrape clean and slice three carrots and three turnips peel
three onions ; fry the whole with a little butter ti It turns
rather yellow, and then add two heads of celery cut n pieces
gai he salt pepper, two cloves, two stalks of parsley, and cover
uithalKHit three (,uarts of water; keep on a rathe- slow fire "
Bkim off the scum carefully, and simmer^three hours ; strait and ,
SPRING VEGETABLE SOUP.
Take two pounds of shin of beef and two pounds of knuckle of
veal ; remove all the fat and l)reak the bones and take out the .
marrow ; put mto a pot with live pints of water ; add a tea!
.spoonful of salt, and then cover and let it come toaboll uicklv
remove tlic scum that rises, and set where it will simmer for fh-e
.ours ; one hour before serving, add two young carrots, scraped
uid cut in slices, ha t a head of celery, and a sniall onion cut into
s.iuares ; m half an hour add one turnip sliced, and in fifteen
iuinutes one cauliflower broken in small pieces.
VERMICELLI SOUP.
Boil a shin of veil in three quarts of water. Put in a turnip
an onion and one carrot, whole. Boil about three hours Add
salt and a small teacup of vermicelli, and boil for three-quarters
of an li,..uv Before adding v^^rir.icelli, strain through a colander.
Keep adding water if it boils away. ^
\,<^
■la^l'
;iN>\
FISH.
FISH.
19
Fish when fresh are hard when pressed by the finger— the gills
red— the eyes full. If the flesh is flabby and the eyes sunken,
I the fish are stale. They should be thoroughly cleaned, washed,
and sprinkled with salt.
Before broiling fish, rub the gridiron with a piece of fat, to
prevent its sticking. Lay tlie skin side down first.
The earthy taste oftei: found in fresh-water fish can be re-
moved by soaking in salt and water.
Most kinds of salt fish should be soaked in cold water for
twenty-four hours— the fleshy side turned down in the water.
Fish should be fresh, and alwfiys well cooked.
Never soak fresh fish in water, unless frozen. Clean, vmsm,
and Avipe dry ; in warm weather, lay on tiie ice until needed.
In boiling, put into cold water, to which add a little salt and
vinegar, and allow eight minutes to the pound. If boiled wliole
do not remove the head and tail, and serve always with a sauce.
TO FRY.
Dredge with flour, dip lightly in beaten egg, roll in cracker
crumbs, and fry in very hot lard. Serve with lemon slices.
TO BROIL.
Rub over with olive oil ; cut in pieces or broil whole as jue -
f erred, over a clear, hot fire ; when done, sjirinkle with pejiper
and salt, a little lemon juice, a little chopped parsley, and some
melted butter.
TO BAKE.
StufTwith a dressing as for poultry, and sew it up ; lay strips
of salt pork over it, sprinkled with pejjper, salt, and crumbs, and
bake in a hot oven ; baste often.
BAKED FISH.
Stuff it with plain dressing ; put in a pan w ith a little water :
salt, pepper, and butter. Baste while baking. A fish weighing
four pounds will bake in an hour. Garnish with hard-boiled eggs
and parsley, and serve with drawn butter or egg sauce.
TO BOIL FISH.
Sew them in a cloth, and put in cold water, with plenty of
salt. Most fish will boil in thirty minutes.
BOILED FISH.
For four or five pounds of fish, nearly cover with water and
add tv.u heaping tableopoonfuls of salt. Boil thirty minutes, and
serve with drawn butter.
■ f!U
THE SEASIDE COOK BOOK.
PICKLING FISH.
Spice the vinegar as for ciicunibers, pnt your tlsh iu and let
tlieni boil slowly for a few minutes, until done, without breaking;
then set them away for several •week.s, and the l)ones will be
entirely destroyed,
BREAD STUFFING FOR FISH.
'J ake about half a pound of stale bread and soak in water, and
when soft. pre.ss out th(! water ; add a very little chopped suet,
])epp(;r, salt, a larg*; taI)lesi)oonful of onion minced and fried,
and, if preferred, a little minced jiarsley ; cook a trifle, and after
removing from the fire add a l^eaten egg.
15AK]:i) BLACK FISH.
Rub a handful of salt over the surface, to remove the slime
peculiar to the tish. For the stuffing, two ounces of beef drip-
pings, two tablespoonfuls of elioojied parsley and one ounce of
salt jtork ; put in a sauiepan and fry hrou li ; then add a tea-
.si)onHful of chojipod capers, half a saltspoonful of white pepi)er. (
one-half teaspoonful of salt, five ounces of bread and one gill of '
1)roth ; then stir until scaMing hot ; j)lace inside the fish ; cut a
•juarter of a pound of ])ork iii thin slices and lay on either side
of the fish, holding iu place by twine wound around it— a gener-
ous sprinkle of salt and i)ep])er completing it for the baking-pan.
Bake in a hot oven one-half hour and serve on slices of fried
bread with a sauce made of stock seasoned with one tablespoon -
ful each of Avalnut and Worcestershire sauce, one tablespoonful
of chop])ed capers and one tal)lespoonful of parsley.
BR(K)K TROUT.
1.— If small, fry them with salt i)ork ; if large, boil and serve
w ith drawn l)utter. |
2. — Wash, drain and split ; roll in Hour, seasoned with salt ;
have some thin slices of salt pork in a pan, and when very hot
put in the fish and fry a nice brown.
CRKAM BAKED TROUT.
Clean the trout, put in pepper and salt, and close them. Place
the hsh in the pan, with just creau) enough to cover the fins and
bake fifteen minutes.
BAKED WHITE FISH. '
Prepare a stuffing of fine bread crundts, a little salt pork
chop]»ed very fine ; season with sage, parsley, ])epper and salt.
Fill the fish with the stuffing, sew it up, sprinkle the outside
with salt, pepj)cr and bits of butter ; dredge with fiour and bake
one hour. Baste often. Serve with egg sauce or parsley sauce.
BAKED CODFISH.
To a large teacup of codfish picked fine add two cups of
i
A'
FISH.
21
^1
iiiaHlied potatoes, two cups of milk, two well-beaten eggs, salt
and pepper to taste and half-cup of butter ; mix very thoroughly
and bake lialf an hour.
i?AKP:D FISH.
Oix'u the iish, wash, wipe perfectly dry, and rub over with
.salt ; lay in a dripping-pan with a little butter and water and
bake thirty minutes in a iiot oven.
BROILED SALMON.
Take .slices of salmon and half an hour before cooking sprinkle
over them a little cayenne pepper, salt, lemon juice and .salad
oil ; grease the gridiron with a piece of ])ork ; wrap the Hsh in
buttered i)aper to prevent burning ; serve with any sauce suit-
able for fish.
BOILKl) SALMON.
A piece of six pounds should be rubbed with salt, tied care-
fully in a cloth and boil slowly f(jr three-tpiarters of an hour.
It should be eaten with egg or caper sauce. If any remains after
dinner, it may be placed in a deep dish, a little salt sprinkled
over and a teacup of boiling vinegar poure<l upon it. Cover it
closely and it will make a nice breakfast dish.
TO BROIL SALMON.
The steaks from the centre of the fish are best ; sprinkle with
salt and I'orper, spread on a little butter and broil over a clear
but slow fire.
CODFISH STEWKD.
Soak the fish in cold water for several hours ; pick fine, and
put into a saucepan with cold water ; boil a few minutes ; pour
off the water ; add frt^sh, and boil again, and then drain ; next
add sweet milk and butter, and thicken with fiour or corn starch ;
stir well, and when taken from the fire add the yolks of two or
three eggs well ])eateii ; stir, pour into a hot dish, and serve.
CODFISH ON TOAST.
Take a bowl full of shredded codfish, i.ut this in cold water in
a skillet. Let it come to a boil, then turn into a colamler to
drain. Turn into th.e skillet again with a little cold milk ; season
with butter and pepper, stir smooth a tablespoonful of flour with
a little cold milk ; add, and let it boil for a moment ; turn this
on to buttered toast on a platter.
CODFISH BALLS.
Pick fine one quart bowl of codfish ; let it sinuner on the back
of the stove a little while ; then boil six good-sized potatoes,
j.^.^p4, «5ie^ and mix while hot with tlie fish thoroughly ; season
with pepper, salt and butter ; add three eggs, well beaten, and
^ii
':^'^ THE SEASIDE COOK BOOK.
drop in hot lani, Hervo in a luinldii ; lay the napkin on a i)latter.
and the balls on tliu napkin to absorb the grease.
BAKED CODFISH.
Soak the fish over night ; clean thoroughly, then put it into a
stone crock and cover with water ; simmer until tender then
pick over and ma.sli fine Take two-thirds mashed potatoes,
seasoned and one-th.rd fish ; mix well together, and bike until
brown, then make a sauce of drawn butter, into which cut up two
Jiard-boiled eggs. ■»•
CROQUETTES OF FISH.
Take cold fi.sh of any kind and separate it from the bones and
mince hnc ; add a little seasoning, an egg, a very little milk, and
a teasp(,onful of Hour ; brush with egg, roll in bread crumb.s and
Iry brown m hot lard.
FROCS FRIED.
Skin well and cook for five miMutes in salted water the hind
egs only ; then throw into cohl water to cool, and drain ; fry in
liot iat, and serve garnished with iiarsley.
FISH CHOWDER.
Cut a haddock into pieces about an inch thick and two inches
a(juare ; place slices of salt jx.rk in the bottom of a pot, and fry
crisp ; take out the pork and chop fine, leaving the fat in the
pot ; next put in the pot a layer of fish, a layer of split crackers,
some of the pork, and a little chopped onion seasoned with pei)!
per, then another layer of fish, and so on ; cover with water, and
stew half an hour ; put in the dish in which it is to be served,
and thicken the gravy with rlour ; add a little catsup ; boil a
moment, and pour over the chowder, and serve,
FRIED HALIBUT.
Place in your spider half a dozen slices of fat pork ; fry to a
broM-n and place ,n a deep dish ; a.ld to the fat three tablespoon-
t lis of fresh lard ; when boiling hot put in tlie halibut, which
should be cut in i.ieces aI)out tliree inches square and dipped in
sifted nieal, sprinkle with salt and fry a good brown. After the
fish IS all fried, put it mto the dish Mith the pork, pour over it
the boihng fat add one tablespoonful of hot water, civer tightly
and stand in the oven twenty minutes. ^ ^
FISH SCALLOP.
Remains of cold fish of any sort, half a pint of cream, half a
ta),lespoonful of anchovy sauce, half a tiblespoonful of m.dc
asfP m: ' '" t^'^^^P'^""/"! of walnut catsup, peeper and salt to
taste the above .luantities are for half a pound of fish when
JwT.Vil.^r^^ into a stew-pan.
taiexUil^- piciungthc nsli from tliu bones ; set it on the fire*; let
(
FISH.
?.?
it remain till nearly hot ; occasionally stir the contents, hut do
not allow it to hoil'; when done, put the tish into a deep dish or
scallop shell, with a good quantity of bread crumbs ; place
small pieces of batter on the top ; set in a Dutch oven before the
tire to brown ; it should take half an hour to cook it properly.
FRIED EELS.
Skin, remove head and tail, cut in desired length, and throw
into boiling water for live minutes ; then drain, season with
pepper and salt, roll in flour or cornmeal and fry in boiling lard ;
serve with tomato sauce.
POTTED SHAD.
Cut into pieces, wash and dry ; mix two teaspoonfuk ground
allspice, one of black pepper, one-half tablespoonful salt and
sprinkle on each piece ; put into a jar with good cider vinegar
enough to cover ; cover very closely and bake in a moderate
oven twelve hours.
PICKLED SALMON.
Soak salt salmon twenty-four hours, changing the water fre-
quently ; afterwards pour boiling water around it, and let it
stand fifteen minutes ; drain on and then pour on boiling vinegar
with cloves and mace added.
TO FRY SHAD.
Clean, wash, wipe dry, sprinkle with salt and pepper, dip in
flour and fry in hot lard.
TO FRY SMELTS.
Wash, cut off the fins and dry with a cloth ; melt a spoonful
of butter and into it stir the beaten yolks of two eggs ; salt and
flour the smelts a little, dip into the egg and butter, roll in
grated bread crumbs, and plunge into boiling fat ; fry until »jf a
bright yellow-brown ; serve upon a napkin, garnished with fried
parsley.
SPICED SHAD.
Split and rub with salt and let it stand three or four hours ;
put into a pot with boiling water to cover, adding a teas])oonful
of salt to every quart of water ; boil twenty minutes, then drain ;
sprinkle with two tablespoonfuls allspice, one teaspoonful cay-
enne pepper ; cover with cold vinegar.
SALT SALMON.
Soak well in cold water ; when fresh enough, put in a kettle
with cold water enough to cover and set over a slow fire ; boil
gently not more than two minutes and then remove i.nd drain ;
fry a little parsley in butter and turn over the iish, adding lemon
juice as preferred.
34
TIIE SEASIDE COOK BOOK.
SALT iMACKERKL BROILED.
Soak in warm water for an hour or two and then wine dry •
Z nf It. ' I-'''' ""■'"/ ,^'''PI'"^« ''"^ ™«1*«'^ '^""«n grease the
parsle ^' "' *"' '"''''' '^'"''''''^ ''''t'' ^'"^^^^ '"'"•^ choj,pea
TURBOT A LA CREME.
Boil a nice fresh llsh, pick out tlie bones and season with
f nS""" .'■'^ V'"''""'''"/,!"^'"*^^'" I^"""*^ «^ rtour with one quart
ot . iilk, put ni four small onions, small bunch of parsley ami a
it ?.r" i''? ' *.V''".*'' ''''^* ^"'^ one-h.If teaspooiifu'l white
Im^n, "l , "if"" ^'''^ i'f '""^ '*"■ ""ti' it ^"™« '-^ P'-^^te ; take off
ad add one-half pound butter and yolks of two eggs. xMix thor-
Zvul T\ ^'^'i *'l?"^''' "" ''"^'« ' 1'^"^ ^'^"^^ «f the sauce into a
baking dish and add a layer of lish and sauce alternately until it
and rvX 1 ^ '^\'^f "? t,''*" top, to which add bread crumbs
and grated cheese. Bake halt an hour.
SHELL FISH.
LOBSTER CROQUETTES.
Chop the lobster very fine; mix with pepper, salt, bread
crumbs and a little parsley ; moisten Mith cream and a small
piece of butter ; shape with your hands ; dip in egg, roll in bread
crumbs, and fry.
LOBSTER CUTLETS.
Mince the flesh of lobsters fine ; season with salt, peT)per and
spice ; melt a piece of butter in a saucepan ; mix with it one
tab espoonful of flour ; add lobster, finely chopped parsley ; mix
with some gocl stock ; remove from the tire, and stir int.. it the
yolks of two eggs ; spread out the mixture, and, wlien c.dd cut
into cutlets dip carefully into beaten egg, then into tine baked
breadcrumbs; let them stand an hour, and repeat, and fry a
ricli brown. Serve with fried parsley.
LOBSTER RLSSOLES
Boil the lobster, take out the meat, mince it tine, pound the
coral smooth, and grate for one lobster the yolks of three hard-
boiled eggs ; season with cayenne and a little salt ; make a bat-
ter of milk, flour and well-beaten eggs-tMo tablespoonfuls of
n Ik and one of flour to each egg ; beattlie batter well ; mix the
lobster with itgra<lually until stiff enouch to roll inf.. W.M^ iho
sizeui H Mulnuh; fry in fresh butter or best salad oil, and server
SHELL FISH.
BROILED OYSTERS.
1. Dry large oysters with a napkin; season with pepper and salt
and broil on a hne wire broiler ; turn fre.juently ; or dip ead!
oyster in butter, and roll in bread crumbs before broiling • serve
on a hot dish with butter on them. ' "
. 2. Drain select oysters in a cdander. Dip them one l)y one
into melted ])utter, to i.revent sticking to the gridiron, and place
them on a wire gridiron. Broil over a clear fire. When nicelv
browned on both si.lcs, season with salt, pepper, and plenty of
butter and lay them on hot buttered toast, moistene-- with a
little hot water. Serve very hot, or they will not be nice.
O^'sters cooked in this wa> an.l served on broiled beefsteak are
OYSTER rilOWUER.
Fry out three rashers of pickled pork in the pot yon make the
chowder ; adil to it three potatoes and two <mions, both sliced •
l)oiluntil they are nearly cooked; soak two or three dozen
crackers in cold water a few minutes, then put into the pot a
hah can ot oysters one quart of milk, and the soaked crackers,
iioil a together a few minutes, season with salt, j.epper and but-
ter. J'lsh chowder can be made the same way by using fresh
nsn instead of oysters.
OYSTER CROQUETTES.
Take the hard end of the oyster, leaving the other end in nice
shape for a soup or stew, scald them, then chop fine and add an
equal weight of potatoes rubb,.! through a criander ; to one
pound of this add two ounces of butter, (,ue toaspoonful of salt,
ha f a teaspoontul of pepper, half a teaspoonful of mace, and one
m f ■T'"'/"^'" '" ""''^" rolls, dip in egg and grated
oread, fry in deep lard.
I'RIED OYSTERS.
1. lake large oysters, wash and drain. Dip them into Hour •
put m a hot frying pan Mith plenty of lard and butter ; season'
witli salt and pepper ; fry brown on both sides. Fried in this
way, are similar to broiled oysters.
2. Drain the oysters, and cover well with finest of cracker
crumbs seasoned with salt and pepper. Let them stand lialf an
hour then dip and roll again in the meal ; fry brown in a good
(luantity ot lard and butter. ^
3 Drain thoroughly in a colander ; season witli pepi.er and
salt, and set in a cool place until needed ; roll each oyster in
bread crumbs, an, fry in hot lard as you fry donghnuts ; drain,
and send to the table on a hot platter, garnished with Chopped
inckles or cold .slaw. '^
OYSTER PIE.
1. Line a dish with a pufl paste or a rich biscuit psiste and
26 THE SEASIDE COOK BOOK.
dredge well with flour ; dniin one quart of oysters, season with
pepjier, salt and butter, and pour into the dish ; adil soni« of the
li(juor ; dredge with flour and cover with a top crust, leaving a
small o])ening in the centre.
2 Allow one can of oysters for two pics, ndl out your paste
and put in your pie-pan or dish, then put in oysters and cut up a
piece of butter the size of an egg for each pie into small pieces ;
season with salt and pepper, sju-inkle a tablespoonful in each and
roll out a top crust ; l)ake from tiirce-fourths of an hour to an
hour.
OYSTER POT-PIE.
Have ready nice light-raised biscuit dough, cut it into small
squares, season the oysters well with butter, pepper and salt, and
thicken them with a little flour; dntp in the pieces of dough and
boil till done. This may be baked in the oven in a pudding
dish, allowing the dough to brown on the top.
PICKLED OYSTERS.
1. Take two quarts of oysters, put them in a saucepan, and
if they are fresh salt them ; let them simmer on the Are, but
not boil ; take out the oysters and add to the liquor in the sauce-
pan a pint of vinegar, a small handful of whole cloves, (juarter of
an ounce of mace and two dozen pepper-corns ; let it come to a
boil, and when the oysters are cold in the jar pour the liquor on
them.
2. Choose the largest oysters and simmer over a slow fire,
with a small bit of butter, for three minutes, and then skim out
on to a dish to cool ; take eipial quantities of the liquor and cider
vinegar, and heat ; place a layer of oysters in a stone jar ; throw
over them some ground mace, a few cloves, whole allspice and
whole pepper ; then oysters and spice until all are used ; pour
over the hot liquor and set away in a cool place.
SPICED OR PICKLED OYSTERS.
Put into a porcelain kettle one hundred and fifty large oysters
with the liquor ; add salt, and sinnner till the edges roll or curl ;
skim them out ; add to the liquor one pint of white wine vinegar,
one dozen blades mace, three dozen cloves and three dozen pepper-
corns ; let it come to a boil ?nd pour over ihe oysters. Pre-
pared in this way they will keep several weeks in cold weather.
ROASTED OYSTERS.
Take oysters in the shell, Mash the shells clean and lay them
on hot coals ; when they are done they will begin to open. Re-
move the upper shell and serve the oysters in the lower shell,
with a little melted butter i)oured over each.
OYSTEPS, FANCY ROAST.
Toast a few slices of bread and butter them ; lay them in a
]..__
SHELL FISH.
put on the liquor of the
i7
shallou' dish ; put on the liquor of the oystors to luat, a.M .salt
an. popper an< just before it 1. oils ad. I the ovster-s ; let them
hod iij) once and p.)ur over the hread. '
0\'8TER STKW.
Tut tu., ..uarts of ..yst.'rs ii, the saucepan with the li.,u.)r and
when they l,e,.n to hoil .sl.i,, t,.en. out aL.l a.l.l a pint .11 cr^n
o. leh nulk and seasoning ; .sknn well ; a.ld t<. the oy.ster.s hutter
to taste, and pour the h.,t li.pi,.,- over them an.l .serve.
STEWKI) OYSTERS.
Take one .iuart of li.p.or oysters ; put the li,,uor (a teacunful
for three) in a stew pan, an.l a.M l.alf as ,nueh more water? Ha
agoodb.tof pepper a tea8p.>onful ..f rolle.l eraeker for each.'
Put on he .stove, and let It boil: have your ..ysters ready in a
bowl ; tlie moment the li.,uor boils, pour in all your oysters, say
ten for each person, or six will ,1.,. Now watch earefully, ami as
soon as , begins to boil take out your watch, count just thirty
secon.ls. take your oyster- ^ fr.,m tlie stove. You will have your
big dish roa.ly, with one ami a half tablespo..nfuls of creani or
milk for each person Pour your stew on this, an.l serve im-
mediately. I^everboiUn oyster in milk if you wish it to be
MARYLAND STEWED OYSTERS.
oniWnlfv'' il"'^ '"wt ''"""'nl'^^/V'^ ^'* '^ «'"""«•'' skimming it
caiefullx ; then rub the y.dks of three hard-boile.l eggs and one
arge spoonful of flour well together, and stir intothe'tuice "? •
in i-^iall pieces quarter of a p..un.l of butter, half a tea^.p..onful of
ad'T l.r w' ^i^,''"'"'f ^"^'^ """"tes, and just before dishing
add the oysters. Tins is for two .piarts of oysters.
OYSTERS ^VITH TOAST.
buSe'rilTo/,?' ^^ if"^"^ ''^''^'''' '''' y°" ^''«^' *"^^ ^^y them on
buttered toast ; salt an.l pepper ; pour over them a cup of hot
rich cream ; keep them perfectly h.>t until eaten. ^ '
OYSTER SOUP.
Drain one quart of oysters, and to the liquor add one quart of
boiling water; let it boil ; skim carefully; season with ^aitt?e
cayenne pepper and butter, size of an egg ; kdd the oysters and
lureen "'' '""' ""^ ""''" ^'''^^ ^"^^''"^ «erve in a' hot 'soup
OYSTER SHORT-CAKE.
Make a good short-cake and bake on pie-plates • tut a onavt of
oysl^rs on tlie store with a little watei, hiifTo. o SI
good-sized piece of butter, salt and pepper, and thicken with a
-^ TJIE FiKASlDE! <'<,(, k JUxHk.
tHl.I,.H,MM,nf..I Of flour : wliu. the cukes are haked, split an.l
spmi.1 tlie oysters l.ttweeii, and some on top. '
STKAMED OVSTKllS.
Drain souh- selcot oysters; put into a pan. an.l placf in a
steani.r ov,.r l.oil.ng Mater ; steam until t ,. oyst.r.s l.cm n t
'^>.rl, and then serve on a hot dish, with l.utter, salt and . e 1, •
,^'arnl.sh with ehoppi'd pifkhi.s. ' 'PMl'^-'.
OVSTER OMKLKT.
Ileatsix eggs separately very light; season with i-epper and
salt ; add two tabl.spuuufuls of cream, and pour into a fryin-pan.
with a good tahlespoontui of hutter: drop in the omelet eid.t o,-
ten arge oysters, ehoppe.l Hue, and fry ; fohl over, an<l send to
tlie tahle immedi.atelv.
SCALLUI'KJ) OVSTKKS.
Drain the oysters : place a layer of rolled cracker in the hotton,
of abuttere.1 pudd.ng-d.sh : then a layer of ..ysters ; sprinkle
wit , pej.pcr. salt, and small hits of hutter ; moisten with a little
of th.. liquor nnxed with milk ; then a layer of hrca.! crumbs,
then oysters, an.l so unlil tli.. .lish is full, having crumb, cm tor,
b,;at an egj. int., a little nulk, and p,.urover the wlu.le ; sprinkle
with small bits of butter ; ever an.l bake half an h.,ur ; remove
the ever and brown .,n t..p bef.ire sending tf. the taljle.
SOFT-SI I HLL ('KAB8.
Season with pepper an.l salt ; r(,ll in iL.ur, then in egg, then in
bread crumbs, and hy in hot lar.l. *'
I>KVJLK1) CLAMS.
Chop^ fifty __clanis very fine; take tw., tomatoes, .,ne oni.,n
crumbs, and bake o - half hour.
HOT CRAB.
Pick the crab ; cut the solid part nito small pieces, and mix
the njside with a httle rich gravy .,r cream, seasoning, and brea.I
crumbs ; luit all int., the shell of the crab, and put into the oven.
STEWED CLA.MS.
Chop the clams and season with pepper and salt put in a
saucepan mtter, the size of an egg, and when melted add a
tea3p.,onful ot Hour ; add slowly the clam li.juor and then the
clams, and cook three minutes ; then add half a pint of cream
and. ser\'e. '
)■
AfKA TS.
MEATS.
iiio, .snioMtli yiaiii. (if ii
In selecting hotf, cljoose that ..t ,, i
\n-\^\\i r.'.l color and white fat.
. St W^sv the hones removed and the n.eat ro||...l, hut hav.
tlie l.iitcher Hend the hones f(.r soii|.
The Hesh ..f g..od veal is tin., an.l ,lry, and the joints stiM".
/irm and whitcf *' '" " '"' '""^' '"'' ''"^'''* '•*^''' ^^'^'' ^''^ ''^^
I'lnelK-d ; the fat will he white, soft, ajid pulpy. ^
RiMN roK H<.ri,iN.; Mkat. -All fresh meat should he out to
Svi^i uk s '^irfr' ^'"''V'V"''^^'' r' '^""*'-^« -'*^ ^'- •-
watlr ^ TnVf I"\^''y'-''l- I;->- M.aking soup put on in e.dd
Avater. All salt meat shouhl he put on in cold Vater that the
salt may be extracted in euoking. Sn hoiling n.eats. iVis ,, '
; m'h s' w;t;?'i>"""''^;'^i^.'"'";';^; ••^•'^"^■'«« the meal' ;^i
.U)S(il, the water. Bo earetul to add hoiling water if more is
needed Remove the .scum when it first hegit.s to ul 1 . "
about twenty minutes for hoiling for each jtund of fresh lea
Ihe more gently meat boils the niore tendei it will ij
thJmJlt';^: ^^'^^■'•-'^»' '-->•'-■ ^Hdirou hot before you put
BKoiuN.i.-Thisia not only the most rapid manner of er.okim.
meat, but ,s justly a favored one. Jt has nearly the same cfF " t
1 a dtned, a ,d, iorming a skin, retains the juices. It should be
turned rapidly in order to produce an e.pia elFect. but he meat
should not be punctured with a fork
Salt meat should l)e put into cold water, and boil slowly
an m";lis;!rodl;^"''^' "'' *''^ '""'''• ^^•'" '•--"* ^^^ --^ -^
Fresh meat, unless for .souj,, shouhl be put into b,>iling water
nearl;^lon^ "'"'' very gently ;„</ salt to be a<htl untii
In Ro.' -.-:-: -Put into a hot oven, and baste fre,|Uently
oftPn t'.' !"'' '^"■'■■'l '^ '" "eceasary to have a brisk lire, liaste
often. Twelve minutes ,s required for every pound of beet
Season when nearly done. ^ I'ouim oi oeer.
RKKI'STKAK.
"Fanner" Olcott, in the Hartford Coumnf, writes •- It is
sometimes more convenient for the cook to get the beefstl-ak
n e.u... n.ta. cook hruuing hi.s neer in the oven. Xo cook oucdit
to be hung for treating a steak to a hot oven when the o"her con-
so
THE SEASIDE COOK BOOK,
venionocH uro limited, hut a frion.l tells me ..f a Letter way tl.at
"M-al aii.l N.. hake.H it, .Irdarit,;:. that if thure in
making -x tough .steak tender, that is it.
any way of
piUvled, and .seloet (.ne with a H.n..oth .skin, which denr.tos its
?,lsl. ? "',V 'i "*"r '"''''"•"•'^ *" '•'"''^'"« 't ; if however, it i.s
he8h f:!.n. the luokle, two or three hours will ho sufTioient or it
cldd'w:'/:;" "r^' ^'"', *'? *""«"« •"*" '^ •'^^-^'■I""' ^v^ith plenty o
c< h uatcr ,ind a Imnch of .savory herhs ; let it gradually come to
a o, «knn xvc 1 a,u s.n.mer very gently until tender ; peel off
t e «kn, garnish with tufts <»f cauliilower of Bu8.sels sp outs, and
trv in l^!ld ; f 1 '"^"" '', ^•■'^;'"«"t'.V sent to tahle with hoiled poul-
c L itT f f 'T"' '''r\ " ''•';"''''"^ ''^^••''^'"■'^' I"-^f^'n-ed ; if tc, Serve
H :.' ii ' . ■" 'i •'""" ^*' ^ l"^"*-^« "f '>"''^'-'l I'y sticking a fork
en'^'n T^'-r^ T^^'"' <^'""*^"«'' *'"^ ^''i- *•' «tfaighten it ;
r' y. , , !(*'"' l''""''^>' = «""'^ '-^ 'a'-^"^ «">'>ked tongue four to
a' a ;." , ' f ":"'■•"• *" •''T''^" ""« '''-'' '-^"'^ '-^ ''^^'f t" t''r«« J'our ;
one two to two and a half ]iour.s.
lUUHLED ilAM AND E(iOS.
COM w.^tt^'^r'l"/*''iV '''"''' *^*''" "^'■^'^^ ^i"'*' ^^■•'^'''' *''« «'i««s in
iS er ^^' "^ ''■'" ';"r ^''' •"•^'^^•-'•^ = take them up on a
teadvonC''r / warmed, hutter and pepper the ham have
fnK. if "^ '^ ^'*" ""^ bmhng water from the teakettle; hreak
"'whit.'-VT^ "^^'P ""' y''" !■"''"•'■" ^"'*''« "'*^^1' a»^l. ^^c" the
to keen i whT' '^'^'^"^. 'f'^ "^'^' ^^'^''^'^^^^ '''^^' ^ «P««". «" '"^^
aie an anged, .sprinkle pepper over each egg and serve.
BEEF HASH.
Chop fine cold steak or roast heef, an.l cook in a little water-
add cream or milk, and thicken with flour ; season to taste, and
pour over tlun slices of toast. '
BEEF STEW.
nnnf ."""l'^ ^^'''''[/"*" «"^.''^" I'^^ces, and put into cold water ; add
one tomato, a little onum, chopped fine, pepper and salt and
cook slowly ; thicken with butter and flour! and pour over toast.
BEEF ALA MODE.
.iwi!"' ""''T"^ of heef, remove the hone from the middle, also
all the gristle and touyh parts about the e.lges. Have ready half
.1 pound ut tat .salt pork, cut into .striiw a.s thick .ind Ion.' a« %'our
MEATS. ,;/
tef'u '''■*'I"*7'^"'f •l,''««*'"'K the same h« fur HtufliMM a turkey.
With a thin sharp knito make i.orjMmdicuiar inoisuiU', i„ th.
meat about ha f an inol, anart. Aruat into them the «rk an
work .„ with them mmv o\ the .Irowi - IVoceeVl thus until th«
jneat ks thoroughly plugged. Put .t u.to a ha^ng In • tl ^
{oil- J 2:=ra:lr:^-'^vstl^;-
i
BOILEAU.
Take a piece of beof weighing six or eiglit poumls • have the
bone taken out ; then rub it wtu with a^nixtu ^com ned of
groun.l cloves al]«p,ec. black pepper. «weet n^.ri..ran a Hal
one teaspoonful of each rubbed Lo. After the mixture . w 11
rubbed n., ro 1 .t up tightly and tie it ; put it into a ot Imlf u
( of water M.th three or four potatoes, a carrot, two turn L
small, and tw . onions, and let it stew six hours. ^ '
BRKAKFAST DISH.
Choj. fine as much cold beef or mutton as is remiired ; a.ld a
pnt, n.ore or leSH, of good Houp stock; season with pep ei salt
hot .,\e, htt e bits of nicely-toaste<l l,read. (iarnish with slice,
of lemon and serve at once.
CROQUETTES.
Raw pork chopped fine, two cups ; one medium-si/ed onion
until so t , salt and pepper to taste ; two eggs beaten lirdit • mix
?n hot"C " ""^" "'' '^"^^ ' '"" ^" "^"' "•• ^nunb.rand fry
CORNED BEEF.
it will cook very slowly f„r three or four hours; if to be used
eoM, simmer until the bones can be easily ronio -ed and the
press in a square mould. ^ ' ^ to, aim men
-Ln'-T/ w'n^'/T'^^^r'''^'"'^' '"'^ ''''^' sufficient salt t..
corn It, but not to make it very salt ; let it stand two or
tee days, judging of the time by\he sik. of th^m at r then
Ma.sh thon.ughlyin cold water, and putting in the pot cover
with cold water and boil gently till ,|n:te tender ; add ucii vvle'
tables as are desired, like the old tnu.-hnnored " l^,! u^it •'
judge of the quantity of vegetables bv the str.nafl. .f fl'v"- J,;
it'llXl^'''' l""P f' ^"^ vT'f *''''^"^ *'''« "'^t^'' i» ^viuch th^ whole
IS boiled ; when done, dish beef an.l vegetaldcs and serve hot.
32
THE SEASIDE COOK BOOK.
DEVILED BEEF.
Take slices of cold roast beef, lay tliein on liot coals and Ijroil ;
season with i)ei)i»er and salt an(rserve wliile hot, with a Hinall
lump of butter on each piece.
DRIED BEEF IX CREAM.
Shave your beef very fine ; pour over it l)oiling water; let it
stand for a few minutes ; pour this oiT and jjour on good rich
cream; let it come to a boil. If you have not cream, use milk
and butter and thicken with a very little flour; season with [lep-
per, and serve on toast or not, as you like.
FRIZZLED BEEF.
Shave beef verj' fine ; put into a frying pan when good and
hot; put m the beef and shake and stir until heated tlirough ;
season witli i)epper ; serve in tliis way, or just 1)efore serving
(jeat one egg light and stir in.
PRESSED liEEF.
_ Cure a piece of brisket witli salt and ])ulveii/ed saltpetre for
hve days ; boil gently until tender ; press until perfectly cold.
BEEF TONCUE.
If it is corned it should be soaked for twenty-four hours before
boiling.^ It Avill require from three to four hours, according to
size. 'J'Jie skin should always Ijc rein<jved as soon as it is taken
from the pot. An economical method is to lay the tongue, as
soon as tlie skin is removed, in a jar, coiled up, witli the tip out-
side the root, and a weight upon it. When it is cold, loosen tlie
sides with a knife and turn it out. The slices being cut hori-
zontally all round, the fat and lean will go together.
SAVORY B]':EF.
Take a shin of beef from the hind rpiarter, saw it into four
pieces, put it into a pot and boil it until the meat and gristle
tlrop from tlie bones ; cliop tlie meat very tine, put it in a dish
and season it witli a little salt, pepper, clove and sage to your
taste ; pour in the licpxor in which the meat was boiled and place
it away to harden. Cut in slices and eat cold.
SCRAMBLED ECGS WITH BEEF.
Dried beef chiiiiied very line ; put butter and lard into a skil-
let, and when hot put in the ))eef ; heat for a few minutes, stir-
ring to prevent l)urning ; break up some eggs into a bowl; season
and stir in, and cook a few minutes.
YORKSHIRE PUDDIXC TO SERM-: WITH ROAST BEEF.
Three eggs well beaten, to which add nine tal)lespoonfuls of
flour, .1 sniali tcaspoonfui of salt and beat up wilji milk until
about the consistency of thick cream. This batter pour into a
for
MEA TS. .11
pan in which tiie boef lias been roasted, liaving enough grease
(which must be hot) to l)ake it. Bake in a ijuick oven.
Bl^KFSTEAK SMOTIIKRKD WITH ONIONS.
Put in the skillet a little lard and the steak ; peel and .slice the
onion,s and lay them over the meat till the .skillet is r'ldl ; sea.son
with pepper and salt, cover tightly and place over the lire. Alter
the juice of the onions has boiled away and the meat begin.s to
fry, i-emove the onion.s, turn the meat to l)ro\vn on the other
side, then replace the onion.s as before, being careful that they do
not burn.
CHOPPED STEAK.
Take a sirloin steak raw, remove the bone and all gri.stle or
.stringy pieces, and chop until a perfect mince ; season with salt
and pepper ; make ijito a large ilateake about one-half of an inch
tliick ; put into a .skillet a good-sized piece of butter and when
(juite hot put in the steak, and fry brown on both sides. Make
a little gravy in the skillet and pour over the meat. Tliis is a
nice way to use the ends fnjni tenderluin steaks. 'I'lie meal can
not l)e chopped too fine.
ST UFFE D BE EFST 1<: AK .
Talce a rump steak about an inch thick ; make a stuHing of
bread, herbs, etc., and spread it over the steak. IJoll it u]), and
Avith a needle and coarse thread sew it together. Lay it in an
iron pot on one or two wooden skewers, and put in water just
suUicient to c(tver it. Let it stew slowly for two hours ; longer
if the beef is tough ; serve it in a dish with the gravy turned
over it. To be carved crosswise, iy slices, through beef and
stuffing.
BEEFSTEAK WITH OYSTERS.
Broil a sirloin or tendei-loin steak; season; take one (juart of
oysters, drain off all the liijuor, put them into the stew-pan with
half of a small cupful of butter, or less butter and a little sweet
cream, salt and pq)per enough to season ; let them boil, and turn
them over the steak on the platter. Oysters broiled and laid on
the steak are very nice.
STEAK AND OYSTERS.
Take one pound best rump steak without any fat ; put in an
oval disli a dozen and a half oysters (taking care to remove the
hard part and beard), with tlie liquor from the oysters to cover
them ; ])ut tlie steak on them, cover the toj) of the steak with
two onions cut in the thinnest possible manner ; jmt anotiier dish
inverted over the stfak, then ]iuL a paste round the edge of both
di.she.s and put tins into a gentle oven for an huur. llevei-se the
dishes for five minutes, then take off the dish which was originr
Hay at the toj), and serve.
'•fjjfiW^S?' «<S;# md '*' %l^f:
34
THE SEASIDE COOK BOOK.
BROILED BEPJFSTEAK.
.„.?*''!i"'^ "^H'?''''' '*''^'' ^"^ three-quarters of an inch' thick •
pease the gndiron an.l have it quite h.>t. Put the steak over a
hot, clear hre and cover. ^V]^n the steak is cOloml turn tt
over, wluch must be done without sticking a fork iXit ai th„!
letting out the Juice. Jt shouhl be qui^e rare of p nk n t e
centre, but not raw. When cooked'sufficiently lav on a ho?
platter and season with pepper and salt, and spread ov^er he Jon
some small bits of butter, an.l serve immediately. ^
MOCK DUCK.
Take a round steak ; make stuffing as for turkey • sDread the
ROAST VEAL.
ke^mi'lie fla/w??/' i^'^^.^f.*^"^""^' the same as for roast tur-
Ke>, mi the flat with the stuihng and secure it firndy on to tlie
loin ; rub the veal with salt, pepper and a little Ue- put it
into a pan w, h a little water, \vhile roasting ba te f ilue th
letting It cook until thorouglily done, allowing tw^l oX tV>r a
[rthre?;:?^''"*'" 'r ''''^'' J"'""'''^- ^Vhen doi Temov^
a little fiolir"" "^ '" '''' ''"''^^ ' ''''^^^" *^^« g^^T -^t^
FILLET OF VEAL (ROASTED IN THE POT)
Remove the bone and fill the cavity with a force-meat made of
bread crumbs, a very little salt pork chopped finV a?c e ner
r-k"mitT"h liiirr V^-'v 't ir^ '^l'^>--^"l^-o1St
poiK, put m the lillet, fastened with skewers, cover in the same"
manner, pour over a pint of good stock, cover down close and kt
VEAL CUTLETS.
onl:7t\^^ ''"^f^^ ^"^ ^** '^ '' ^'"'«' ^-^ll ^^'^ cutlet in it. then
coyer with rolled crackers. Have a lump of butter and ut)
mixed, hot in the skillet, put in the nLt a d Ilk lowlv
\Vhen nicely bnnnied on both sides stir in one ables oon d of
f!our for gravy ; add half pint of sweet milk and let it come to a
a^ledter^^r^^ '-''' "^^^ *^«-^^* or.erve^na^;
witn a little lemon and parsley choi)ped f^ne. Have plentv of
grease ,n your pan, hot: fry brown 01/ one side, then tin o(-er
'^h^:X tris:^ -^ ^"^^'^^^' '•'''-' -'' -^-- ^^-^^
VEAL CUTLETS BROILED.
•!u ?fi^ ^^^^? '^" ^ '"oderate fire, basting them occasionillv
with butter and turning them often.' Serve^ith Lmato s^ucl!
.
V-
-i
of
V-
-'.— Trim evenly ; sprinkle salt an*l pi per on ])otli sides ; di{>
in melted butter, and place upon t!ie ^ri.urun over a clear lire;
baste v.hile broiling with melted butter, turning over three or
four times ; serve with melted butter sauce or tomato aauee.
VEAL.
Cut two pr)unds of veal into thin 2>ieees ; roll with flour, and
fry with hot lard ; when nearly done add one ami a half pints of
oysters ; season ; thicken with a little flour; serve hut.
VEAL CUTLETS BAKED.
Take cutlets and triin lucely ; nux half a ixnind sausage meat
with two eggs ; lay a buttered pajier on the bottom of dripping
pail, and cover with half the sausage meat, and then lay on it the
cutlet, and cover with the remainder of the sausage meat ; baste
with melted butter and voal stock, and serve with the' "raw
wlieii done. °
M'^AL CUTLETS.
Pound an<l season, cut the outer edges and l)eat into good
shape ; take one egg, beat it a little, roll tlie cutlet in it then
cover thoroughly with rolled crackers. Have a lumi) "^ butter
and lard mixed hot in your skillet ; put in the meat and cook
slowly ; when nicely browned on both sides, stir in one teaspoon-
ful of flour for the gravy, ad<l half a pint of sweet milk and let it
come to a boil ; salt and pepper.
PATE DE VEAU.
Of veal three and onedialf pounds of fat and lean, a slice of
salt pork about one half-i.ound, six small crackers powdered very
hue, two eggs, a bit oi l)utter the size of an egg, one tables, on-
ful Gi salt, one of cayenne pepper, one of black or white pepper
one grated nutmeg. Chop the meat all very tine and mix the
mgreuients thoroughly, put it in .i dripping pan witli a little
water, make it into a loaf pyramidical or round from a bowl
Bake about two hours, basting it constantly. Leave it to get
cold and slice as head-cheese. A very palatable and convenient
lunch or tea relish.
VEAL SCALLOP.
Chop some cold roast or stewed veal very fine ; imt a layer on
the bottom of a pudding-dish well buttered. Season with iiep-
per and salt. Next have a layer of fine-powdered crackers • wet
with a little milk or some of the gravy from the meat Proceed
until the dish is full. Spread over all a thick layer of cracker-
crumbs, seasoned with salt and wet into n. naste with milk and
two beaten eggs. Stick bits of butter all over it, cover closely
and bake half an hour ; then remove the cover and bake lontr
enough to brown nicely. Do not get it too dry.
.
'iiwiiMiiiiiiiiiiiiamiiiiii
.')V/
THE SEASIDE COOK A'ooA',
Beat then, until tender, then broil over clear hot euals until a
W f? 71 •'".;''' ''/'r' ^■'■^•^«»,^^itl» salt, pepper, an.l Latter.
little hot water some bits of veal, with a few o/sters or inush-
roo.ns, sea.one.1, a,nl poured over the steak, ,s ve.y ,"'■
STKWKD VJ<:AL.
Break the .shank bone, wa.sh it clean, ayi.l put into two ouarts
^ WH ei- an on.on peeled, a few blades of mL, and a Hi! l.^s^U
•sot It m er a .puek lire, and remove the scum as it rise.s ^V•lsh
earetulya<|narter of a poun.l .of rice, and when tiie'veal la
Nn.mei lor three-juarter^ ot an hour slowly, WlH^n .h,ne i,nt
the n.eatm * deep ,lish, and the rice around it. .Mi li ?k!
drawn butter, stu- in .on.e chopped parsley, and p<.ur over the
MAKBLED M-:AL.
Take sonic C(.ld roasted veal, season with spice,a)eat in a mor-
tal; skiu a cohgjoiled tongue, cut up. and j..,und it to a paste
adding to It nearly ,ts weight of butter; put some of thL veal
nt..apot, then strew in lumps of the pounded tongue; put in
anotJier layer of veal and again more tongue ; press it down and
S'U'l >""''?" ;';i'- /J''"« ^:^ts very pivttily like veined
iiuu lue. \\ lute meat of fowls may be used instead of veal.
A CiOOD PRKPARATIOX OF \EAL.
1. Tliefollownig is an excellent mode of preparing veal to be
eaten cold, and for keeping it on han.l for several days, rea.lv for
immediate use : lake say three and a iialf poumU-the thick
part o. the leg is preferable, with the tough tendeno.is i.arts re-
,noved-chop it hue without cooking; mix uell M'ith it four
s<.da eracKcrs rol ed hue, three m ell-beaten eggs. <,ne tablespoon-
tul. of salt, one tablespoonful of pepper, half a nutmeg, two table-
spoonfuls, of cream, or a small piece of butter ; make it into a
.oa._, and bakeinadrii)pingpan without water, with quick heat
at irst, to close the outside and retain the juices, and continue
the baking about one and a quarter to one and a half hours ;
serve cut in thin slices ; an excellent lunch in traveling.
l.ri •?■*'' ''^'"'"V''^-^''^ ''?'''^' •''"^^ ^"'^' it ^^ith thin slices of
i , e i. f7 J"^ I ^'f "*" ''^'^] ^"'^ '"'"' '^^"t^' "' ^-^'y thin slices ;
; ' "the bowl a layer of veal, with pej.per and salt, then a
layer o ham, omitting the salt, then a layer of veal, and so on
. lt.-.na n.g with veal and ham until the bowl is liUed ; make a
paste ot hour and water, as stifF as it can be rolled out ; cover
tbeconteiits of the bowl with the pa.tc. and over th s tic a
double cotton .cloth ;, nit the 'bowl into a saucepan, or other
^essel, with water just up to the rim of the bowl, and b„il three
I ,^d
P '
4
r ,•
i
.^-?f^-3mj«Ti>iTa»BIWg;,i„
4uart.s
ti salt ;
^Va8l.
al has
u rice,
u' ]mt
I little
er the
■v
. ,
Ml-: A rs.
•'I
hours; then take it from the fin-, remove the cloth ami i.aste
an, let it stand unt. the next day, m hen it may he turned out
and served in very thin slices.
PRESSED \EAL Oil CHICKEN.
Put four pounds of veal, or two chickens in a pot ; cover with
water stew sh.wly until the meat .Irops fmm the l.one. then take
out and clio], ,t ; let the li.,uor l.oil ,hnvn until there is a cupful •
put m a small cup of l.utter, a tahlespoonful of pepper, a little
allspice, and a I.eatcn egg ; .stir this thr..ugh the meat ; slice a
hanl-l.oiled egg ; lay in your mould, and press in the me^t •
when put upon tie table garnish with celery tops or parsley. '
8ANI)\M('HES.
Chop cohl Ix.ilod ham very line, and mix it A\itii the yolks <.f
eggs (heaten), a httle mu.tard and pepper, and spread on very
thin Slices ot l.read, buttered on the loaf; trim oflthe crust and
cut into neat s<juares. '
MINCED LIVEK.
Cut liver into small pieces and fry with salt pork ; cut both
into sciuare bits nearly cover with water, ad.l pepper and a little
lemon juice ; thicken the gravy with fine bread crumbs ami
serve.
VEAL CROQL'ETTES.
Mince veal fine, mix one-lialf cup of milk with one teaspoon-
ful o; flour, a piece of butter the size of an egg ; cook un^il it
thickens ; stir into the meat ; roll into balls ;. dip in egg, with a
ittemilk stirred m roll in browned bread cruinbs ; fry in hot
\'EAL CHEESE.
The equal <iuantities of sliced Ix.iled veal and sliced boiled
tongue, ioui.d each separately in a mortar, adding Initter as
^" u 1 T\. -^''\tj»^^"i »• astone jar, press it hard, and pour on
melted butter. Keep it covered in a dry place. When cold cut
in thin slices tor tea or lunch.
VEAL HASH.
Take a teacupful of boiling water in a saucepan, stir into an
even teaspoonful of flour A\et in a tablespoonful of cold water
and let It boil five minutes, a<l.l one-half teasi)oon of black ijer»i.er'
as much sa t and tw(. tablespoonfuls of butter, an<l let it kee . hot
but not boil. Chop the vcal fine and mix with half as mucli stale
bread crumos. Put into a pan and pour the gravy over it then
let It simmer ten minutes. Serve this on buttered toast. '
CALF'S LIVER STEWED.
Cut the liver into small slices, about three inclies s,|Uare
Into your saucepan place two onions, sliced line, a tablesiioonfui
> *«i*M>wu»i«'jiwii» i
.75
TUE SEASIDE conK llnoK.
of .saj,'e, one of sumiuer sa\'ory, a little jiepper and salt ; tlien add
your liver, and cover with water, ami let it .stew for two hours,
.lust before you serve it, dredge on a little Hour, and add a tahle-
si>o:);ifiil of butter.
TO DRESS CALF'S HEAD LIKE TURTLE.
Let them boil an hour and a half, with salt in the water ; tic
the brains in a cloth liag, and l)oil half an hour ; when all is
done,, take out the bones and cut in i)iece.s. Add to your li(juor
a little sweet niajorajn, a nutmeg grated, (dove, mace, and pep-
per, to taste, half a pint of ketchup, half a pound of butter ;
then i)ut in the meat, and boil a few minutes, and it is done.
MOCK TERRAPIN.
Half a calf's liver, season and fry brown, hash it, but not very
fine. Hour it thickly, then add a teasi)oonful of mixed mustard, a
little cayenne pepjjer, two hard boiled eggs chopited tine, a lump
of Initter the size of an ^^gg, a teacup of water. Let it boil a
minute or two. Cold veal will do as well as liver.
BROILED CALVES' LINER WITH BACON.
Procure a nice calf's liver, wash and cut in thin slices, broil
oyer a clean tire, with thin slices of breakfast bacon. Season
with butter, salt and jjcpper.
SWEETBREADS WITH MUSHROOMS.
Parboil sweetbreads, allowing eight medium-si/ed ones to a can
of mushrooms ; cut the sweetbreads about half an inch square,
stew until tender ; slice mushrooms and stew in the liquor for
one hour, then add to the sweetbreads a coffee cup of cream,
pepper, and salt, and a tablcspoonful of butter. Sweetbreads
boiled and served with green peas make a very nice dish.
SWEETBREADS WITH TOMATOES.
Take sweetbreads and parboil them, j)ut them into a stew-pan
and seast)n with salt and cayenne jiepper to taste ; place over a
slow fire ; mix one large tablcspoonful of browned 4ower with a
small i)iece of butter, add a leaf of mace ; stir butter and gravy
well together and let all stew for half an hour; then set the stew-
pan in the oven and when the sweetbreads are nicely browned
place them on a dish ; pour the gravy into a half pint of stewed
tomatoes thickened with a teaspoonful of flour and a small piece
of butter and seasoned. Strain it through a wire sieve into the
stew-pan, let it come to a boil and stir until done ; then pour
over the sweetbreads and send to the table very hot.
FRIED TRIPE.
Scrape the tnpe M'ell ; cut into scjuares tno size of your hand ;
bod in salt and water (a tablespoonful^of^ salt to one ■ quart of
water) tdl very tender. The next day cut into smaller pieces,
I
]■
puur
;/
*.* -
\
i
MEATS.
39
season with salt and popper, dredge witli flour, fry brown on
l.oth sides in a pan of hot hird. When .h.ne, take it out, pour
nearly all the lard out, add a good gill of boiling water, thicken
with Hour, mixed smooth witli a tablesnoon of vinegar ; season to
taste, and pour hot over the tripe. A nice breakfast dish.
SPICED TRIPE.
Take fresh tripe, cut it into pieces four or five inches square
put a layer of the tripe in an earthen jar, then sprinkle a few
Cloves, allsiMce, and whole pepper over it ; then another layer of
tripe, then sjHce, and so on, until the jar is full ; cover it up and
let It stand away in a cold i>lace for a few days, until it tastes of
the spice. Serve up cold.
BALTIMOxtE MEAT PIE.
Pare two pounds of potatoes, cover tliem with hot water, and
let them simmer till done ; mash them and add a little cream and
salt ; lay them in the style of paste in a di.sl: ; place on thin slices
of underdone meat, either mutton, beef, or veal ; lay them in
thickly ; pour over them some gravy, a wine glass of catsup, then
cover thick with mashed potatoes, and bake moderately for about
forty minutes. ''
CROQUETTE.
Take cold veal, chicken, or sweetbreads, a little of each or
separately ciit very fine a little fat and lean of ham, half the
quantity of the whole of bread crumbs, two eggs, butter the size
of an egg pepper, salt, and a little mustard. Knead like sausatro
meat, adding a little cream ; form in any shape, dip in egg. and
then roll in cracker crumbs ; fry in lard until a light brown Dry
them in the oven. Celery or mushrooms are an im],rovement.
MEAT RISSOLES.
Chop fine the cold meat, carefully excluding every particle of
fat skin and outside ; pound in a mortar with a small piece of
butter adding pepper, salt, and powdered fine herbs ; moisten
with stock ; put this into a pan on the fire and take off as soon as
hot ; stir in the yolk of an egg beaten up with alitcle lemon juice,
and put the mixture by to cool • make a paste of six ounces of
ho^:r. two ouno. s of butter, a pinch of salt, tlie yolks of two eggs,
and a b.tle water : roll it out and cut it into small squares ; put
wnllT '" f^ centre an.l paste the corners over, pressing them
well down ; fry in hot lard and serve with parsley.
BREADED LAMB CHOPS.
Orate plenty of stale bread, season with salt and nenner hav»
reaay soiiie weli-oratMi egg, have ?.. spider with hot lard ready"
take the chops one by one, dip into the e,gg, then into the bread
crumbs, repeat it, as it will be found an improvement, then lay
40
THE SEAsrnt; cooii book.
separately into the 1)oiliiig lard, fry bn.wn, and then turn To
be eaten " ...
an
with currant jelly or grape" catsup
CUTLETS A LA DUCHES8E.
Cut the neck of lamb about two pounds into cutlets, tri...
;1 Hcrapi' the top of the bone clean, fry in butter and set
m them
ay
aw
to cool. nt a piece of l)utter into a .stewi)an with three inusli-
rooniH and a sprig of parsley, chop fine, stir over the fire until
very hot ; then [.our (n-er a cupful of white sauce— the yolks of
three or four eggs well beatiju. Stir constantly until As thick as
croani, but do ii<.t let it bull. Di^. «aoh cutlet into it, covering
thickly with the sauce, again set away to cool. Then eg" and
bread-crumb them. Fry lightly.
TO FRY LAMB STEAKS.
Dip each piece into M ell-beaten egg, cover with l,read crumbs
<.r corn meal, and fry in butter or new lard. Mashed i,otatoes
and boiled rice are a necessary accompaniment. It is very nice
t(. thicken the gravy with Hour and butter, adding a little lemon
juice, and pour it hot upon the steaks, and place the rice in
spoonfuls around the dish to garnish it.
SPICED LAMB (COLD).
Boil a leg of lamb, adding to the water a handful of cloves an<l
two or three sticks of cinnamon broken iij). !i<,il f„ur ])ours
STEWED LAMB CHOI'S.
Cut a loin of mutton into chops, cover with wace- and stew
them until tender, keeping well covered except ujien skimmintr
A\hen done season with salt and jK-pper, and thicken the gravy
witli a httle Hour, stirred until smooth, with a piece of butter the
si/e of a walnut. Have pieces of bread previously toastcl, and
pour the stew over them. > ^'
MUTTON CHOPS.
1. Trim neatly, season, and dip each chop into a beaten emr
and then iii cracker-crumbs ; put into the oven in a dripping-mn
M-ith two spoonfuls of butter and a little water ; baste freciiiei tly
and bake until well browned. ^ •'
2 Have them trimmed from fat and skin ; dip each one into
beaten egg, then in pounded cracker, and fry into hot lar-l or
tlnpping. It IS still better to bake them very slowly in the oven.
li ARICOT M UTTOX.
_ Lull eliop fried until broM-n, dredge with flour, put into boil-
ing water, or if you have it, weak soup, cut carrots into small
pieces, then simmer for two hours. Season with pepper and salt
Steak coolced m the same way very nice.
CAPT. CHIRAZ RAGOUT.
Brown four tablespoonfuls of flour in a pot, then add a piece of
MEATS,
■U
butter tlio size of n, walnut, u ith as iiuk-Ii water as will make it
the consistency of cream, ami stir well. Cut up the meat — two
[lounds of laml) or mutton— not line, but into pieces an inch or
nu)re in thickne.-..-, lul length, one-half toa.spoonful of lilaek
pepper, a pinch of vayenne, with salt tt) ta«te, then add one and
a half pints of boiling water, and stir well. Then one dozen aiul
a half of large tomatoes peeleil and choi)' 'd up, four carrots
sliced lengthwise, three onions, and one uozen potatoes. Boil
slowly for three ho;irs.
IRISH STEW.
• Take nnitton ch.ni.s, eover well with water, ami let them come
to a boil ; piuir tliis oil' and add nu^re water ; then a lump of but-
ter the size of an egg, two tabh.-spoonfuls of Hour, one teampful
of milk, season ; potatoes, and t\s o small onions. ]i(.)il until the
Ijotatocs are done.
I?\<rOL'T.
1. Take three pounds of veal from the neck or breast, and cut
into small pieces, and fry in butter or dripping a light brown ;
remove from the pan, and to the butter add a tablespoonful of
Hour; cook a few minutes ; then add two cujjs of Avann water,
one onion, a sprig each of thyme and parsley, a carrot, sliced, salt
and pepper, then the meat, and cover ; when done, place the
meat on the dish ; strain with gravy around it, and garnish with
small onions fried.
2. Take pieces of mutton, veal, beef or raljbit, cut into any
size and shape desired ; heat a tables[)()onfal of drippings or lard
in a saucepan, and when hot, fry the meat until abmist doiit;.
Take out the meat ami add a tablespoonful of Hour, brown it,
add a little lukewarm water, mix it well and then add a ipiart of
boiling water, season with salt and cayemie pepper, add the
meat, three or four onions, and six or seven potatoes— partially
l)oiled before being put into the ragout ; cover closely and stew
until the vegetables are done. Take out the meat and vegetables
and skim off all the fat from the gravy, season more, if necessary,
and p jur over the ragout and serve.
A RAGOUT OF (OLD VEAL.
Out the veal into slices ; put a large j)iece of buttei- into a
frying-pan, and as soon as it is hot, dredge the nxrt wdi v. ith
Hour, and fry a nice brown. Remove the nseat, an<l put into tiie
pan as much of your cold gravy as you thisdc proper, season with
pepper and salt, ami a w ine gl.iss of tumiito catsu[. ; then cut a
few slices of cold ham, lay into the gravy and add your slices of
veal. It must be sent to the table hot.
BAKED 11A.M.
A ham of sixteen pounds to be l)oiled three hours, then skin
I
f,.i
THE SEASllJi: COOK HOOK.
ami nil> in half a pound of brown sugar, cover witli l)roa(l crumbs
and bake t\V(j hours. «
T'ORK STKAKS, I'.KOILED.
Trim, season and rolled them in melted butter and bread
crumbfi ; broil them over a niodtTate lire until thorou;,']dy done.
Make a sauce of five tablesixtonfula of vine^'ar and half a'teacu[i-
ful of .stock ; let it boil, and thicken w ith a Htth; Hour. Strain
and then add pepper and .some jiicklcs chojiped line.
KOAST rORK.
Select either the leg, loin, lillet or sliouliler for roafjting.
Make a stulling as for turkey, or a stufiiug seasoned vitii onio/i
and sage. If the .■^kin is left on it .should be cut into .small
Hciuarea; otherwi.se .s]jrinkle it with powdered sage. Baste fre-
quently ; and allow twenty minutes for each pound.
HAM AND K(i<;S.
( lit tlie ham into thin elices and broil, and .spread over it a
little butter. Poach the eggs in salted water, and lay neatly
ujion the ham.
BOILED HAM.
Soak twenty four Iiours ; put into a pot with cold water and
boil gently for five or .six hours ; take it olT the fire and let it re-
main in tlie water until cold. Peel off the skin and sprinkle
with l)rea(l or cracker-crumbs, and brown in the o\cn. Slice
very thin for the table.
HAM BALLS.
Take one-half cujiful of bread crumbs and mix with two eggs
well beaten ; chop fine some 1)its of cold boiled ham and mix
with them. Make into balLs and fry.
HAM TOAST.
Boil one-fourth of a pound of lean ham, mix wit^ the yolks of
three eggs, well beaten, one ounce of butter, two .ables])oons of
crenni, a little cayenne pepper, stir over the fire until it thickens.
Si)read on hot toast.
PIGS' FEET HASH.
Singe and scrape the feet, then wash clean and put them into
salt and water to soak over night, or for several hours, then
scrape again until they are perfectly clean, and boil them till the
meat falls from the bones, chop with a knife, seasor with salt and
pepper ; pack in a crock, aiul if the weather be cool it will keep
.some time. It can be sliced and eaten cold, or put into a skillet
and fried until brown.
PIG'S HEAD.
Have the head nicely cleaned, and boil it till very tender.
i
1 crun)bs
nd lirrail
ily (loiui.
ii t('acu[»-
S train,
roasting,
itii onion
iito small
3asto fre-
over it a
ay noatly
•ater and
let it re-
•sprinkle
ill. Slice
t^vo eggs
and mix
yolks of
ijioons of
thickens.
liem into
irs, then
II till the
> salt and
vill keep
a skillet
Y tender.
Mi:. I TS,
i.J
t
i
Chop it very tine, and season with salt, jiopper, sage and a litths
clove, while hot. I'ut in a deep dish, and covor witii a plate
that is smaller than the dish, that it may rest on tin; meat. I'laeo
on the plate a very heavy weight, and let it stand for twenty-
four hours, i'his makes the famous " I'ig's Head (.'heese."
PORK AM) r.KANS.
Take two poiinds of side pork, not too fat nor too Iran, to two
tHiarts of mairou fat buaus ; put the hcans to .soak the night
before you boil them, in a gallon of milk-warm water. After
breakfast, scald and sciapc the rin<l of the pork, and put on to
boil an hour before putting in the beans ; as soon as the beans
lioil up, p(mr oir the water and put on (uie gallon of fresli water ;
boil until ipiite ten<ler, .adding more water if n»!cessary ; great
care must be taken th;it they do not scorch. When nearly as
stitl'as mashed potatoes, put into a baking <lish, score the j)ork
and put in the centre ; brown in tlie oven one hour. If [irefened
use corned beef instead of pork.
BO.STOX BAKlil) 15EANS.
I'ut a (juart of l)e;ins to soak over night ; in the morning [lour
(<lf the water and a<ld fresh water enough to cover, to which add
about one tal>lespoonful of molasses. Put a small piece of salt
pork in the centre, almost covering it with tlie beans, and bake
slowly from six to eight hours, adding liot water Jis needed until
nearly done, when they can be allowed to cook nearly, dry or
according to taste.
TO FRY APPLES AND POKK CHOPS.
Sea-son the chops with salt and pepper and a little powdered
sage and sweet marjoram ; dij) them into beaten egg and then
into beaten bread cruml)s. Fry a' out twenty minutes or until
they are done. I'ut them on a hot dish ; jjuur oil" jiart of the
gravy into another pan, to make a gravy to serve w itii them, if
you choose. Then fry apples wdiich you have sliced about two-
thirds of an inch thick, cutting them around the apple so that
the core is in the centre of each piece. When they are browned
on one side aiid partly cooked, turn them carefully with a pan-
cake turner and let them finisli cooking ; dish around the chops
or on a separate dish.
SPARE RIBS BROILED.
Crack the bones and broil over a clear fire, taking care that the
fire is not hot enough to scorch them.
ROAST LAMB.
Choose a hind quarter of lamb, stuff it with fine bread crumbs*
pepper, sfiit, outtor s,nd a httio sage. Sow t]\(: flap firmly to
keep in place, rub the outside with salt, pepper, butter, a little of
the stuffing, and roast two hours. Eat with mint sauce.
u
77//; si: A SI hi ' ""/. /.'""A'
Ml'T'l'cN A r>A VKNISON.
Take a fat l..in, n-inov tl.- Ui-lix-y, an.1 l.-t it l.a..^' a week, if
thcm'a hTlM-nnit^. Tuo.lavs l.c-fmr .Ircssmg ,t tor cook 1^.
t kc K n allspi.c, dovo, a.nl Ik,.,...-, nuv tlu..., ami rub m to
t .■ nt'at a tal.le.l,.o..uful .f cu-i, twu,-., a .ay tor two. lays. U .t..r •
' ,1 wash it '.tV, an.l roast a« a h%. To preserve., tlu- fat a. .1
• ifin nakea past.- of tl.mr an.l water, an.l spread thickly
utc the n . OvI'r this ti. a .l.n.l.k- sh,...t of c-oarso pap.r, well
,tn.... I Ahout a ,,uart,-r ..f an hour h.tor.. .t .s .Ion., ren.ov.
t?'e pipe; au.l paste;r..tnrn t.. the nv.n :umI I.a>t... and .Ir.Hlge
with tlonr. ltise.,ual t.>venis..n.
r.()lLKl) LKC OF MLITON.
I'ut .m in hoilin- water with a little salt, hull luo l.nur. and a
],at nake a sauee .>f m.^lte.l butter, a p.e.;e .. butt..r the s,/., ..t
; o'u' . ir with a tabh.-pooMful of Hour we 1, then st.r mto a
.t':i'bodin!r wat-r. with a table., -tul ot eapers. Put mto
a Hiuice tur.H.n mi ti... table, an.l -nno-h tl... .lish uith bml.d
eaulitl.Aver and parsl«-y. <
liUKAST OK Ml ri'ON AND fiRKKN I'KAS.
Select a br.'ast of nnittou not too fat, cut it intc; small square
picci .Irodge itwith tlour au.l fry .t a line brown in butter ; a.1.1
enne • n.l salt, cover it witli wat.T an.l set ,t ..ver a s ow lire to
;;! u t the'n.cat is perfcct!>- tend.r. Take ..ut the n>eat
Hki 1 ..trull the fat fr..ni tin.- «ravy. and just before serving a.l.l
a^puu^. if young l.eas, presMously boile.l with the sh..ne.l gravy,
an.l let the whole bod gently until the peas aie .lone.
SWKKT-KREADS.
Tal- e tw.. lari-e parb..il..'.l swx'etd.rea.ls, put int.. a stesv-pan
with one and ..ne-half gills of water, season with sa t black an.
cay line pepper, put over a slow fire. Mix .me large tablesp....ntul
oM.rowne.l ih.ur! with a i-ie.-e ..f butter, st.r butter an.l gravy
well together. After stewing sl.nvly t..r half an hour, set the
nan in a ouick oven, and when nicely bn.wne.l place in a .lisli
iM.ur the -'ravv into ..nedialf pint stewed t.unatoes, thicken with
one .lessertspo..nful ..f fh-ur ; butter, salt and pepper « rain
through a sieve into stewpan, let it com.; t.. a boil stir till done,
pour <n-er the sweet-bread and sen.l to t le table hot.
SWEET-BRKADS BROILED.
Parboil after soaking in salt an.l water, then rub well with
butter, and br..il. Turn oft.ii and dip into melted butter to pre-
vent tiieni from bewming har.l and dry.
S^YEET- HH K A I ).S FRIED.
Wash in salt and water, i-vboiL cut into ]>iecos the size of a
large oyster, season, dip in rolled-cracker crumbs, and fry a light
brown in lard and butter.
.i//;.i /•>.
y>
V
;v week, if
»r conking,
«l rub into
lys. Before
the fat aiiil
:ail tiiiekly
Iia|nr, well
me I'Liuov
and tlrtilge
nulls aiul a
till! size' of
stir into a
. Put into
Aitll linilcd
AS.
iiall, hcjuare
Idittcr ; ailil
slow tire to
the meat,
serving add
lined gravy,
a .ste\v-])au
t, bhiek and
d)les|)oonful
[• and gravy
our, set the
! in a diwii,
hicken with
pper, strain
tir till done,
d) well with
utter to pre-
■he size of a
id fry a light
s\vi:i:t-iihkai)s stfaved.
"WusIj, reniove all the bits of skin, sonk in nalt and water one
hour, then i>arl>oil ; wlun half cooked take from the fire, cut into
small pieces, stew in a little water till tendei, add a piece of
butter, a teaspooidul of salt, a teaspoonfnl of flour, and boil up
once. Serve ou t<jast very Iiot. Another way is to prepare as
above and s«'rvo « ith tomato sauce.
TRAVKLL1N(J LUNCH.
Sardines chopped fine, also a little bam, a small <|uaiitity "f
chojjped jiickles, mix with mu>tard, pepper, catsup, salt and
vinegar; spread between bread nicifly buttered. To be like jelly
cake, cut in .slices erossways.
SWKKT-imKAD FlinTMRS.
I'arboil tin; sweet-Ijreads ; cut into ^mall pieces, and season
w ith >alt, pepper and jiarsloy ; dip into batter, an<l fry in liot lard.
TO BROIL .sWKET-liRKADS.
.Soak an hour in salt and water ; drain ; parboil, then rub well
ill butter, and broil; turn often, and each time tliey are turned
roll them in a jdateof hot midtcd butter, s(ttlK'y need not become
hard and dried.
STKWKl) TRIl'i;.
Five pouiuls of tripe cut in small slices and frieil in a half-
]iound of lard ; put in the tripe and let it cook a little, then add
a GUI) of vinegar, a bowl of beef brotii, salt, I'cppei', and .three
tablcspoonfuls of Hour ; mix the whole, and let it stew about fif-
teen minutes ; this is the Knglish method, l)ut I h;iv(! a si Miler
and more delicatw way of cooking tripe, whicli I prefer:- licu
three ])Ounds of fresh tripe, cut it in pieces about three ,..jhes
square ; cut up about three good-sized oi.ions in thin slices ; j)lace
tripe and ofiions (after washing the former) in warm water, ai.d
let it stew gently until the tripe '' uder ; then simmer away all
the water ; add unskimmed iin iiiekened with Hour, butter
size of an egg, a trifle of peniur and a little salt; when the
thickened milk is well boiled, disfi up for the table.
BE KF HEART.
Wash it carefully and stuff' it nicely, with dressing a,s for
turkey ; roast it about one and a half hours, and serve with the
gi-avy, which should be thickened with some of the stuffii / it
is very nice hashed,
MEAT CROQUETTES.
Use cold roant hee.i, chop it f\v,r, =.?a?07- with pepper :■.■ ■} c^^lt,
add one-third the ijuantity of lo-cad crumbs, ;ind moi ,!• ^vith a
little milk; have your hands Houred, rub the meat into balls,
m
THE SEASIDE ruiOK BOOK.
(lip it intit ln'at'Mi o-u, tln^u into tine pulverized cracker, and fry
ill l»iitt(jr ; ^ai-iii.sli with [larslcy.
BEEF OMELET.
Three pounds of l)cef.steak, three-fourth.s of a pound of suet,
chopped tine ; i^alt, i)epper and a little sa.i^e, three eggs, six Boston
crackers rolled ; make into a roll and V)ake.
J'OUNDEI) BEEF.
Boil a shin of twelve poun<ls of meat until it falls readily from
the bone ; ]>ic\ it to pieces ; mash gristle and all very tine, pick
out all the liard' liits. Set the lifiuor away ; when cool take off
all the fat ; l)oil the lic^uor down to a pint and a half. Then re-
turn the meat to it while hot ; add pepper and salt and any spice
you choose. Lei it boil a few times, stirring all the wliile. Put
into a nu)uld or deep dish to cool. L'se cnld and cut in thin
slices for tea i>r warm it for breakfast.
MUTTON TIE.
Cover the bottom of a dish witli bread crumbs ; then a layer of^
cold mutton, cut in very thin sHces ; then a layer of tomatoes,
sliced thin : season with pepper, salt, and small l)its of butter,
and so on, until the dish is full, or you have suiHcient, iiaving
tomatoes and bread crumbs on top ; cover and bake about forty
minutes, and serve hot.
POT PIE.
Cut veal, beef, or chicken into pieces and put into boiling
water enough to cover, with two slices of bacon ; cover closely
and ])oil an hour, and season to taste ; make a batter of two welP
beaten eggs, two cups of milk, a teaspoonful baking p(nvder, and
Hour to rnake a batter ; droj) in .separate spoonfuls while l)oiling,
an<l cook five minutes ; serve immediately.
TOMATO STEW.
Two pounds of any kind of meat used for stewing ; put into"a
saucepan with a can of tomatoes, or a (juart of fresh ones ; season
with pepjier and salt ; cover closely, and when the tomatoes are
cooked, add two tablespoonfuls of butter, rubbed into a table-
spoonful of flour ; stew until the meat is tender, and then pour
over dry toast.
GAME.
Broiling is the favorite way for cooking game, for which allow
about forty minutes ; butter well and serve hot on hot dishes.
For roa.stiu,fr allow thirty minutes.
►Serve with jelly.
Garnish with lemon slices, Saratoga potatoes or water- cresses.
?:keY, and fry
)und of suet,
;s, six Boston
readily from
ery fine, pick
cool take otf
If. Then re-
iind any spice
j wlule. Put
I cut in thin
lien a layer o^
of tomatoes,
its of butter,
icient, having
e about forty
into boiling
cover closely
T of two weir
r powder, and
while boiling.
;; ; put into a
1 ones ; season
tomatoes are
into a table-
id then pour
r which allow
lot dishes.
iter- cresses.
GAME.
47
BROILED QUAIL.
doSrr^:^!^-s^^
-Jll^^t^l^ldt^er -irwUlflSt^!^
toast niody buttered and laid on a h^t d'is Tr ach tS t^Z
a Inrd, breast upward, on each slice ; garnish with current jSly.^
IJKOILED PRAIRW CHICKEN
Wash thoroughly, and remove the skin ; put in hot wat.-r ind
bo I i.fteen or twenty minutes; take out and sprinkJ itl s'
pepper, and rub f>v..i- u- t 1 i.„f(.„,. ..- I i .._.-i i'^ivib wim ~,.iii^
place
peijper, and rub ov.Avith butter .;:i b;;:il o.. ': ! ^^J il^;
each on a piece of toast ; garnish with current jellV
BROILED PIGEONS.
Split down the back ; roll them in butter and cracker cnnnbs
and broil ; serve them on toast like ,unil, layiug a piece of butt h'
PARTRIDGE PIE.
Line a deep baking-dish with veal cutlets, and over them i.hcP
thin .hces of ham and a seasoning of pepper and sal .rk
drnw, wipe and .juarter four partridges r„b e;^ mrt\ if . ',
seasoning ol pepper, salt, minolnl parsley and b i e r n^in n
^A'Z:^l,^r\'r''^l''''^ -up^ek,^i:ue^th:
eu^Ls 01 tiu iisJi with a light pull-paste, cover with flip s.m..
brush over with the yolk of an egg, and bike one hour If J,'.
paste IS in danger of becoming too fcown, cover with aZlk p!iil!i'
ROAST QUAIL OR PRAIRIE CHICKEN
bn^If'nf'Tf i"-''f"'^ V^'' ^V'y ; tie a piece of salt pork over the
bieast of each Ian , and put into a steamer over boili,,.. water, .,v
enng closely, and steam twenty minutes ; take o t%.nove tl."
pork^and put into the oven, basting them often wifh but;"-, a^^
WILD DUCK.
serve with currant or cranberry jeliy feU'iets, and
VENISON STEWED.
Cut into small steaks ; make a divssing as for duck with 1 ... i
crumbs, onion, butter. lu.pp.r and .ah, (],' ,vMor "S^P^n I ^'? r
mttei, li preterred). and spread upon each st;;k ftl ^n oilVmi til^
ihen put into boding water and stew ; thicken the grrv;t;h ou '
4S
THE SEASIDE COOK BOOK.
BROILED A^ENISON STEAK.
Broil (juickly over a clear lire, and when sufHciently done pour
over two tablespoonfuls of currant jelly molted with a piece of but-
ter. Pepper and salt to season. Eat while hot, on hot plates.
TO COOK VENISON.
Broil as you would a Ijeefsleak, rare. Have ready a gravy of
butter, ]iep])er and salt, and a very little water. Heat the gravy
without boiling it. Score tlK; steak all over, put it in the gravy
and cover tight ; keej) hot enough to steam the meat, and send in
a covered dish to table.
riGEON COaiPOTE.
Truss six pigeons as Jbr boiling. Grate the crumbs of a small
loaf of l)read, scrape one ]iound of fat liacon, chop thyme, parsley,
.an onion and lemon peel tine, and season with salt and pej>per, mix
it up with two eggs, put this force-meat into the craws of the
jiigeons, lard the breasts and fry brown ; place them in a stewpar.
with some beef stock, and stew them three-ijuarters of an hour,
thicken with a piece of liutter rolled in Hour. Serve with force-
meat balls around the disli and strain the gravy on to the pigeons.
TO ROAST AVILD FOWL.
The llavor is best preserved without stuhing. I'ut pep))er, salt
and a piece of butter into each. Wild fowl reiiuire much less dress-
ing than tame. They should be served of a line color and a rich
brown gravy. To take olf the hshy ta^jte which wild fowl some-
times have, put an onion, salt and hot water into the dri])ping-iian,
and baste them for the tirst ten minutes with this, then take away
the pan and baste constantly with butter.
TO POAST PAKTBIDGLS, PHEASANTS OR QUAILS.
Pluck, singe, <lraw and truss them, season with salt and i)epi»er,
roast for about half an hour in a brisk oven, basting often with
butter. When done place on a dish together with bread crumbs
fried brown and arranged in small heaps. Gravy should be served
in a tureen apart.
TO BROIL ()CAIL OR AVOODCOCK.
After dressing split down the ])ack, sjtriukle with salt and i>ep.
])er, and lay them on a gridiron, the inside down. Broil slowly at
first. Serve with cream gravy.
TO ROAST WILD DUCK OR TEAL.
After dressing, soak them over night in salt and water, to draw
out the lishy taste. Then in the morning [ait them into fresh
water, changing several times before roSstiug. Stuff or not, aa
desired. Serve with current jelly.
oaue:
/,o
intly done pour
li a piece of but-
11 hot plates.
^ady a j^^ravy of
]Ieat the ;^'iavy
it in the ^'ravy
L'at, and send in
inibs of a small
thyme, parsley,
and pepper, mix
le craws of the
!m in a stewpar'.
er.s of an hour,
3rve with force-
to the pigeons.
I'ut pepper, salt
nmch less dress-
olor and a rich
rt-ihl fowl some,
le dri})ping-i)an,
then take away
K (,»UA1LS.
salt and pepper,
sting often with
:h liread crumbs
ihould be served
h salt and pep-
Broil slowlv at
lL.
water, to draw
;hem into fresh
itulf or not, as
, PIGEON PIE
'r c^^^f" ^'-"' «r"t down tlje back, and theu proceed as
,,., , I^OAST PIGEU1^3.
ful cooking. In ith • nhn f l ' '^ '"/""'" ^^'^'^J' "'imite. ' care-
grown. ° ^'''' "^'^""^'^ ^^'^y '"-e best, and should be full
Tbnv 11,, '^'^ KOAST PIGEONS.
"taking clean, wipe dry and nut n to ^^"^'^ ^^'^^y , and after
butter dij.ped in' caSm '^-ns tL •' ''"''^ " ^"'•''" l'^*^*^''^ "f
mst in a , uick oven k-P /n-n., ^^^ ^'''""' «^'^'' ^be back an.l
«erve with^^row^iaVy ^ Ih Z''"'''/;'"'^ '^'"'''^ ^^'^th butter
«ravy. j>isu them with young water-cresses.
. i'KIED RABBIT.
cut it into joints^l'r i^^S" . ,.!""!" ^"^ 'l^^' ^^-^ -l-». -Id,
l)read-
cutitintojoints di in o 'f """"^es ; drain, and whe
'^••"'»bs, seasoned ih U ^'iT' '"-' "'^"'' ^hen into fine „..„,,.
tbem ill butteJo^^t^ ,, ^/ff'fir^ ''"'"" ^" '^''^ ^^'^^ '^T
gmvy with an ounce of ,,,-, '" f?" "''°"^"-'*' ^bickeu tl...
•it a minutes boil, 't ./^/-^ ^'"'''II t<^fPoonfuI of flour, gi,,.
-bbit, pour the 4uo;'uLler it Stj:::;^^^ ^'•^^-' '--^^ ^''■'
^, . , , STEWED KABBIT.
l-md7i:!i;te;^;;,^:-^;;^;-^yf Pi-o, p„t .no.n,urth of a
in it until uicelv WiKH l^^^^^^^ mbbit about
boiling water to the bu ter one t.bTn , ^^'^T'^'l' f"^ °"^ P'"t of
paste in cold water o le [;! l *^^'7'^P0"nf"l of flour stirred to a
onion if liked, i;tb.'Uf"^'rdd; ."' "'> ""' '' ^•^^^" ^^t'd
rabbit is tender. Serve hot. ' "'"''*' '^''"' '^«'^'^>' ti" tb.-
I C] • ■, ^'^'^^'^ KABI5IT.
rot^licJcf; spl .lkw|;^;V!;^r;"-^^ v^thasman onion and car-
into a q.uck^v.n\v ;':.;. ^' '''"i' ".'"^ •'^^"''^^^^ ^'t^^ buttrr ; put
pan, and baste fr ment ^ ;d,["S' '' ''".V'' '^^^' '-ttoni of Ihe
strain the gr.vv oA'r t]r\'tbb ?.? ''"*'' ^'^T"^'^^ ' ''^''^ '■^on.,
,. 2. I)ress%icdy and 1 ; V ' • ''"' "^'^'^ "'•^'^''•^^^^^
water .„ „ ,,A oven , ^s^.'^llll-r^^^irilS^C J'l'(,; ""''
II
■n^/Mtrnmrnfi
B:>
THE SEASIDE COOK BOOK.
Line a deep dish with
tile rabbit, scisoii well,
upper crust and bake.
KAHBIT riE.
lyiir 'a.st" or rich biscuit orust ; stew
n
and
pour into tho dish ; cover with an
SNirE.
Chjan uieiily and singe ; put a piece of butter into each one, and
tie a small piece of bacon over the breast, and bake, basting fre-
iiucatly ; serve with water-cress.
POULTRY.
HOW To CHOOSE POlLTrvV.
\'oung, pluni]!, and well fed, but not too fat poultry are the
best. Tlie skin .should be fine grained, clear, and white ; the
bn.'ast full, lleslied, and l)road ; the legs smooth. The birds nuist
!)(• hea\7' in proportion to their size. As regards ducks and geese,r
their breasts must also be plump ; the feet tle.vible and yellow.
For boiling, whitedegged jioultry must be chosen, because when
dressed their a]i])erance is by far the more delicate. But darker-
legged ones are Juicy and of a better llavor when roasted. The
greatest jirecaution ought to be taken to prevent porltry from
getting at all tainted before it is cooked. It should be killed and
dressed fmm eiglit to ten hours before cooking. Pigeons are far
better for Vicing cooked the iluy they are kiUed, as th(!y lose tludr
davor by hanging. Care must be taken to cook poultry thoroughly,
fornothing is more revolting to tlie palate than underdone poultry _
M'LAIN STUFFING.
'J'ake stale bread, cut off all the crust, rul) very fine and pouv
over it as much melted butter as will make it crumble in Jyour
hands ; salt and pepper to taste.
POTATO STUFFING.
Take two-thirds bread and one-third boiled
potatoes
a little
grated,
itround
butter size of an egg, pepper, salt, one egg, and
sage : mix thoroughly.
APPLE STUFFING.
Take half a i)Ound of the pr.lp of tart apples which have been
linked or scalded ; add two ounces of bread-crumbs, some powdered
.sage, a liiiely shred onion ; season well with cayenne pepper. F'or
roast goose, duck, etc.
CHESTNUT STUFFING.
Roil the chestnuts and shell them, then blanch them aad boil
until soft ; mash them line and mix: with a little sweet cream, some
bread-crumbs, pepiier and salt. For turkey.
lit- orust ; stew
covtT with an
t each one, and
:e, basting fre-
oultry are the
1(1 white ; the
rhe birds must
cks and geese,r
le and yellow.
Iiecause when
Hut darker-
roasted. The
t poultry front
be killed and
Pigeons are far
they hise their
try thoroughly,.
Brdone poultry _
fine and poui'
amble in Jyour
lotatoes grat-^d,
I little ground
lich have been
some powdered
e pepper. For
thom a'ld. boil
et cream, some
POULTRY. .-J
ROAST TTJIIKEV.
A turkey weighing not more than eight or nim- pounds (youn.^)
IS 1,. best, ^\asb and clean thoroughlv, uipin- dry as n oi, r.
w.ll spoil the stulhng. Take one sundlYoaf 'of br d' gm « n '
n.b mto ,t a pin.fc of butter the six. of a,i r.^., one sumH tns, on n
pepper and ,>ne..f suit; snj^c, if Jik.d. jTul. all Cthe ' an
.1 only tlHOuvast of tin. turkey, .sewing u,. .so that tin .'.th u!
ran not cook out Always p,.t th. gibl.ts ,n.d..r the .Jde of to
fowl, .so they will not dry up. Kuh salt and p,.ppn on th on ' i ic
put,ntodr,ppn,..,,a,. with one tcncupful of waer, ba nHt /
turmng it till brown all over P.ake about tine, ho'u, * Hnv 1 t
in the chopp,ng-bowl a httle stuffing, take out tin- .dbhts '.nd
chop hue. After taking out the turk.^v, put in a large'' a W,
of flour ; stir until Inown. I'ut the gible s into a .'raw-boat
poui over them the gravy. -i ^lavwmat, .ma
iiOlLED T171IKEV.
Soak it in salt and water for an hour and
half, to make it
white. Make the .tufling of bread n;; J. a^l ;., ^ ^TZ
quantity of sii.t, a little parsh-y and a littl. len,on V oP,
hne Scald the parsley ,in onb-r to have it green. Put al th-
in the breast. Tie lightly in cloth, and bCil. A yo n" tu k. v
will boi in two h.nirs ; an oLler one will of course reuu r"a on ^ r
time, (.arnish with j.arsley and lemon cut in slices. "
BOILED TCKKEV.
Stun- the turkey as for roasting. A vry nice dressiiK^ is mule
by chopping halt a pint of oy.sters and mixing them u^th I
crumhs bitter, j-epper, sdt, thyme, and wet ,Wth milk owe
>as e about the turkey a thin cloth, the insi.le of wliicii 1 as ' n'
dredged with flour, and put it to boil in cold wat.. wit la f
.s,.oonful of salt m it. Let a large turkey simmer for he ho,'
Slum while boiling. Serve wnh oyster .sauce, made by a.H n ' u.
a cupful of the Inpior in which the turkey was boilnl fl l.-.o
Uuantity of milk and eight oysters clu.; J "fij seasin v
minced juirsley, stir m a spoonful of rice ii wheat f our u?f >'
cdd milk ; a tahlespoonfu/ of butter. U^^^^^J'Z "^Z:^.
TUllKEV DEESSEI) WITH oVSTElbS
For a ten-pound turkey take two i^ints of brea.l crumbs Icil' ,
teacui)ful of butter (ait in bits (not m^Au.W T ,^^^^^> '''V' •\
powdered thyme or summer ivo 'J iTmtr ' u t^'^'^l'""."*^" <'t
..ghl>^ i^b the turkey weH t^^\^x:^^^i.::!ii:^;^:;
and use t(. l^iste-the tuilcey. ' c:tii., g b^Lr hJ^ k."' W
^i^^^mZJro^r'^- '' *-'«^"-«i^-iii-iuiiVth?::;fhou;1
^''- THE SEASIDE COOK BOOK.
tii;ki-:v scallot.
^ Pick the meat from the bones of cold turkey ami chop it hue.
J'ut a layer of l)read cniiiib.s on tlie bottom of u Imtteicd dish,
moisten them with a little milk, then put in a layer of turkey with
some of the filling, and cut small jaeees of butter over tlie top •
sprinkle with jiepperand salt ; then anotlier layer of bread crumbs'
ami s.) on until the .lis], is nearly full ; .dd a little hot water to
the ^Mavy h'lt Irom the turkey, and pour over it. Then take two
e,i,'^'s, two taljles])0iinluls of milk, one of njclted butter, a little salt
and cracker crumbs as nuudi as will make it thick enou^di to spread
un with a knite, put bits of butter over it, and cover with a plate.
Jiake threcMpuuters of an hour. About ten minutes before serving
remove the plate and let it brown.
("I i;i;iKD CHICK EX.
Fry out in the pot you make the curry three lai'ge rashers of
pickled pork and three onions sliced ; frv until the onions are
brown ; cut the chudcen into small j.ieces, and sli(>e three potatoes ,
thin ; add them to the ])ork ami onions, cover well with water
cook until the chicken is ilone and tlu; potatoes have thickened the
water ; salt to taste. Put two tablcspoonfuls of curry powder in a
tumbler and mix with water. Slice two or three moie potatoes
very thin ; add the potatoes and mixed powder to the stew and boil
until the potatoes are cooked, but not luoken. Seive with rice
The above is for one extra large chicken or :wo small ones. Greeil
peas and corn are a valuable addition.
stewp:d cjiioken wrrii oysters.
Season and stew a chicken in a quart of water until very tender;
take' it out on a hot dish and keep it warm ; then put into the
liquor a lump of Imtter the .size of an egg ; mix a little flour and
water smooth and make thick gravy, season well with pe[iper and
salt and let it come to a boil. Have ready a ([uart of oysters
picked over and put tliem in without any linior ; stir them round
and a.s soon as they are cooked pour all (" he chicken. '
chicivEN pie.
Stew chicken till tender, .season with one-(juarter of a pound of
butter, salt and pepper ; line the sides of a pie-di.sh with a i ich
crust, poiir in the stewed chicken, and cover loo.sely with a crust,
first cutting a hole in the centre. Have ready a can of oyster.s^
heat the liijuor, thicken with a little Hour and water, and season
with salt, pepper and butter the size of an egg ; when it comes to n
boil, pour It over the oysters, and about twenty minutes before the
pie is done, lift the top crust and put them in.
FRIED CHICKEN.
Joint young, tender chickens ; if old, put in a pfew-iian with a
little water and simmer gently till tender; season with .salt and
and chop it fii)e.
a liuttcicd (li.sli,
or of turkey with
er over the top ;
of liread ciuinhs,
ttli! hot water to
Then take two
tter, u littU; salt,
i-'iiou,;,'h to spread
rer witli a plate,
es betore serving
lai'g(; rashers of
tlie onions are
•e three potatoes
A-ell witli water,
VQ thickened the
ury }iowder in a
e more potatoes
he stew and boil
Seive with rice,
ill ones. Green
RS.
til very tender;
en put into the
little flour arid
•ith pepper and
[uart of oysters
tir them round,
uken.
of a pound of
lish with a lieh
y with a crust,
can of oysters,
ter, and season
^n it comes to n
lutes before the
tpw-pan with a
witii salt and
poiTr/rnv.
. A' vv s^r n a V;;. ;"'" "''r '\ %i»"'-P--^" ^vith the brown',
H..h/;.v;et::;:;^:^!;- f^- ;. r^\,;j .tk:;^^ -''' - - ^--^^ ^^
nuWn/m 'Linear "^t!^. ^'" T' 'T'' '^^ ^'" ' '--' t'- •-
Sd?he:;T:!^,;?:ri!;;:4"^4'-'F^^^
cold. ^ .".M.ihMl. I,,s. under a M..,.;l,t in a pan until
.IKI-LIKl) ClIlrKKx oi; v 1 ' \ f
in a cool place over ni^i,dit to Jelly. '^^' ^'^
<-'fIK'KEX PoT-PIK
<.ut will, „ u,,.m.,.„uo 'Km,' ;„ i/: r'vi.'i'T- f ;™''.'|""k;';
i5i;nirj:i) cfiickkx.
Only yoiiii-, t.-iid.r darkens aro nice broiled \f>..,. i .•
and ;:^: ::r^.^l;;T;vi;?^;'^-^™ri •""•'^' ^^ '''''•'•'' --'- ^^^i' -•'
of rbl :.;' '• • n "ri '" -^^'T" ?" " ^'"^ «"'"'''^" -^•"'- '^ »'«J
th r. Ht 1 " '^ ^"'."'"" *" J""*'^'*'"* Inirning. B.uil with
ClflCKKX (H.H.CETTtx
r4
THE SEASIDE (UOK BOOK.
fills of flour, made thin in a little (old milk ; after the Hour is well
tooired with the milk, i>ut in ii pieoc of butter the size of an ef,'^,
and salt and fiiyciiiR' pepper ; stir all well into the chicken; roll
up with your hand, and dip fust into an e^'g beaten up, then into
crackers rolled fine, and fry in hot tallow (fresh tallow, half and
half lard, i-s very nice.)
BAKED CHICKEK.
Sjdit open in tlie back, season with salt and })epper and plenty
ol butter. Tour a little water into the pan, and, while baking,
baste often, turning the .hickpii so ns to nicely brown all over'.
When done, take up the (diicken ; thirkcn the gravy with a little
Hour, and serve in a gravy bont. Chickens are nice stulfcd and
baked in the same manner as tuiki-y.
A NICK WAY TO COOK CIIICKEX.
Cut the chicken up, jmt into a jian, and ( over with water. Let
it stew as usiuil. When d'.nc, niidce a thickening of crcaiTi aiid
flour. Add butter, pepper and salt. Have ready a nice shortcake,
baked an<l cut in sipiares, rolled thin as for crust. Lay the cakes
on the dish, and pour the c hicken and gravy over them while hot.
CHICKEN PUDDING.
("ut up the chirkcns and .stew until tender. Then take them
from the gravy, and si)read on a Hat dish to cool, haviii-^ first well
seasoned them with butter, ] epjicr and salt. ]\Iake a butter of one
quart of milk, three cups of flour, three tablesjioonfuls of jnelted
butter, one half teaspoon of soda, one teas])Oon of cream tartar, a
little salt. r>utter a pudding dish and put a layer of chicken 'at
the bottom, and then a cupful of the batter over it. Proceed till
the dish is full. The batter must form the crust. Ijake an hour
and serve the thickened gravy in a gravy boat. '
SCALLOPED CHICKEN.
Mince cold chicken and a little lean ham (piitc fine, season with
pepj.er and a little salt; stir all together, add some sweet cream,
enough to make it (piite moist, cover with crumbs, put it into
scalloi. ^J"ll« 01' a Hat dish, put a little butter on top, and brown
before the fire or front of a range.
BOILED CHICKEN.
The same as boiled turkey. Thev can be stuffed or not as de-
sired.
CltOQl'ETTES.
Chop fine any cold jdeces of cooked meat or chicken, or whatever
you may wi.sh to use, first removing all fat, bone, etc. ; add half the
quaiitily of bread crumbs, one egg, pe].per and salt ; make into balls
and cook in a buttered spider; serve hot.
le Hour is well
ize of an e^g,
(hickcii ; roll
lip, then into
How, half and
er and i»lcnty
vvhilo liaking,
own all over.
' with a little
:e .stulftMl and
r.
h water. Let
of cicarn and
ice shortcake,
Lay the cakea
nn while hot.
pii take thorn
'in^' Jirst well
1 hatter of one
uls of melted
•oani tartar, a
of chicken at
Proceed till
iake an hour,
i, season with
sweet cream,
, put it into
), and brown
)r not as de-
3, or whatever
; add half the
lake into balls
POULTRY. ;;
FraCASSEED CHICKEN,
the yolk, of „x esg,, and stir i„ carefully ; ™oi7ve mi'.uje!: ""
ron.ravfiioQi-ETTK.
a se on f e Ion n Y'v"'"'?' 'l^'' '""^ '""" ^" I'-'^-ad-crun^bs
o^.... Si,arlli;i" ^r^»SJ:s-„rtfi.^^
MINCED FOWLS
fowir'Se^n f" ^'T' f ^ "^^ ^^''^' "f '^^^''' ^^«1^1 roast or boiled
Sy fo, " BTthe 1^'"' •'^"^'^";I^ '^'^"^^"^^ f'-^"^ ^he air uutH
pint^f ;^;unml L^^iuet f^'^'st^ ;;; three-lourths of a
KOAST DUCK.
thr^ee'Cv^4.onn^'' ^"'' t'^^\?>'' ^'^^l"'^' to the dressing two or
three hnely chopped onions. Serve with applesauce or cranberries.
ROAST GOOSE.
BOXED TURKEY.
which m St l^Veif I T''^"^ ^"*^ T'""'" «^''-'r it the li.mor,
wnicii must he kept warm, and press with a heavy weight.
/'///•; SRASIDE rifOK lUnjK.
(UlcKKXS Fill KD WITH KICK.
Take two or tlirci- rhickciis, cut Ihcni up, iind half fry thfin ;
then lioil half a jiiiit of licc in a ijnart of water, Iciivinf,' thof,'rain.s
distinct, but not too dry ; one; lar^'o tnMpspoonful of butter stined
in tlie rice whiht hot ; let five v^^h be well beaten into the rice,
with a little .salt, liepper, and nutniej,', if the last is liked ; put the
chickens into a de('i» dish, and cover with the rice; brown in an
oven not loo hot.
CHICK KX SANT^vncllES.
Stew a chicken until very tender ; se;ison with a little salt ; take
out the bones and jnck the nu-at iirnily into a dc^ep dish, mixing
the white and dark nicely tof^'ether ; jtour the l)roth in which the
ehick(4 is stewed over it— tiiere should be Just enough to cover the
meat ; wUen it is cold, cut in smooth slices and place between slices
of good bread or l)iscuit.
(illJLKT TIE.
Take th(! gizzaids, heads, legs, livers, eui! of wings, and necks,
and stew in nullicient water-, season with pepper, salt, and a little
butter ; line the sides of a deep dish with a rich crust ; pour iu the
giblets, cover with an upjier crust, and l)ake.
riCKEED CHICKEN.
P)oil until the meat falls from the bones ; pick the meat and put
into ajar, and pour ov(!r it a li(|Uor made with vinegar, to which
has lieen added one-half the quantity of the water iu which the
chickens were cooked; season to taste.
SMOTHERED CHICKEN
Dre.ss your chicken.'i ; wash and let them stand in water half an
hour t(i make them white ; [lut into a baking-pan (lirst cutting
them open at the back) ; sprinkle salt r'nd pepper over them, and
put a lump of liuttcr here and there ; then cover tightly with
another pan the same size and bake one hour ; baste often with
butter. A delicious dish. It is a Southern method.
SPUING CHICKEN.
Cut into ]iieces, season, roll in flour, and fry in hot lard, covering
closely ; when doiu', remove from the pan, jiour out nearly all the
fat, and add a cup of cream ; thicken with a little Hour ; season
with i>epi)er and salt, and when done, pour over the chicken.
STEWED riCEONS.
Dress, tie down the wings and legs, and a small piece of bacon
on to the breast of each bird ; place in the bottom of a kettle a slice
or two of bacon, and lay the pigeons carefully on them ; cover with
stock ; cover the kettle very closely, ainl >imhiei' slowly until ten-
der : serve on toast.
POULTIfY -SALADS.
67
fry tlit'in ;
[,'lh('f,'rains
ittcr stii'it'il
o the riot',
'd ; put the
own ill all
' salt ; tako
isli, mixing
wli it'll the
to cover the
ween slices
and nocks,
iid a little
pour in the
at and put
, to which
which the
ter half an
rst cutting
them, and
L,dit]y with
often with
d, covering
,rly all the
ur ; s
:ken.
'G of bacon
;ttle a slice
cover with
until ten-
J[(i(.i:i) I'KiK.oN.
Truss and season the pigeons with pt').|.cr and salt ; stutV them
with u mixture of their own livers, slued with Ix't't suet, bread
crumbs, parsley, inaijonim and two eggs ; sew them \\\^ ancl jiut
into the.iar with half a ih.uihI of butter ; sto)i up the jug, so that
no steam can get out, then set them in a pot oi' w.itei'^to stew;
they will taki' two hours, and must })()il all the time ; when stewed
enough, take them out ot the gravy, skim otr tiie fat, jiut in a
spoonful of cream, a little lemon peel, an anchovv shred, a U'W
mushrooms, and thicken it with butter ami Hour ; ilish up the
pigeons, j'our the sauce over them and garnish with sliced lemon.
STEWFd) Oir.LETS.
Put tlic giblets in u pan witli butter, and fry a liglit brown; add
parsley, an onion, a little thyme, and Ihiekcli with a little Hour,
and cover with stock ; boil nearly two liours, and then take up the
giblets ; let the gravy boil a little longer and then strain over the
meat.
SALADS.
MAYOXXAISE SALAD UlfESSINO.
The yolk of one egg, raw ; stir into this all the olive oil it will
hold, in as fine a stream as possible. Season with cayenne pep].er,
salt and mustard.
SIMPLE DPESSIN': FOl! SALADS.
Mix three tablespoonfuls of olive oil and one tablespr.onful of
scraped onion with one saltspooiiful of salt and one saltspoonful of
pepper (mixed), and then add one tal)lespoonful of vinegar. When
thoroughly mixed, pour over the .salad.
CHIClvEX SALAD DRESSIN*;.
Take two hard-boiled eggs, lay them into water till (|uite cold,
put the yolks into a small bowl and masli them very fine, adding
the yolks (.f two raw eggs, one teaspoonful of salt, ojie large table-
spoonful ot dry mustard, a very little cavenne pe])per ; stir this
well, always one way ; when well mixed, add a very little sweet
oil, stirring all the time. After this is mixed, put in more, a very
little at a time, until you have used a third of a 1)ottle, '.lien add a
large spoonful of vinegar or lemon Juice, then more oil as before,
using in all two-tliirdsof abottle, then another sj)Oonfiil of viivegar;
when well mixed it must be very light, and a nice coh)i. Set on
the ice for two or three hours ; liot more than twenty minutes
before using the salad, mix it aiul prepare for the table l v putting
witli the meat aliout half the dressing, siir it up well, and then
pour on to the meat one wine glass of best vinegar ; stir this up
,''■9
77//; SEAS/DE COOK BOOK.
^\<a], It will turn the .•hirk.-n very white • if it r »• ,• ,
more suit, uJ.I it now l'Ia..e thr.^^,; I • . '^'"I""'«« a littio
dinh, larg(, .Mou«h to' l.v th . V ' '" ^''" '^•'"^'"^ «>" « "'^t
th.. lettuce as arfa yo ^.a„ a ."l L ''"'"'-' "/'r,'"'^ ^^'" ""-^ ^il>e
a sroon put th. Lt }, k:^:^n^t:ir^r^^ th.-n wilh
, ,^ ClflCKEN SALAD.
or \J::^^^ ; h!;::l.^::!;;.a;.fi'?;;,^- ^-^^ ^^-^^ oreo,..y
meat IV..,.! the l.o„ -s ir.to very sn,a . 4" •"'" ^''^ *^^' '^"^^•'^'
into a ,,or...luin k.-ttle the gruvv from hh, hi , "fu' ■ ' "^
viuegar, le-iiulf pint of\s;vT.t oU nr inH .^^^ """"''* '"'^ "^
spoonful of Cnlnmn's ,„n.far. '^^''''' ""*' ''i'"^"" '"''i^-
.stirred in iu.st bcfon- t'.l-,.., , r ^"' /oiks oMMght eggs b.at.n ami
drossing wE co • mv toloH; ' '^r'' ''U''''^' ''''''^''^ '"t« th.
with cdery tops ' ^ ^"^^''' ''^^^ " ''^'''' ^^^'^ -»d «Hrni.sh
too tine:':a.it;v!::"u.et:;a,:;:;^' '?'7' ^^•''*'» -^-^ ••^-i-. ^^^tnot
boil,.,i (..J si ,1 nl' i ^^•"'^ ''^7y "'"^ ''»*-. '^"d three hard
large tabiespoouf^, of nS W '.eaten with .
spooniuls o/snga. and tSs^o l.tS '^f' il^, ll^. t ^ i' f^ t'^»"-
FPJ'er ; put tli,,. vinegar into' a tin pail Tn Uet in a if) 7k"?
just before serving' ° '* thickens. Pour over the salad
L013STEK SALAD.
-S. To a three-pound lob.stor take the v-^lL- r>f ^....
li^'Mly, the.i tike the yolks otl.ee haM b ^ l'"'''^^/ ^r^^'^''^
light add a tablespoonful of stroni. vine-Mr Cut the InlV^r '•'";'
4. Piek tlie >i>.,n<- fj.-^.„ fU. -1-11 ■>
! k
SALADS.
.,:>
r*'H a littlo
H ol' a fliit
incut, wipo
tli<-u with
ts of celery
i'iit, cut the
lot to mix
lien. Put
;ilt' pint of
iirgf tiiltlc-
if <'ayenij»'
•fatfii mill
il into th(!
1 giirnis}!
), but not
liree Ji.inl
i^K"'", lialf
?n witli .
vo tablf-
cayenne
e of boil-
t;lily and
the salad
y adding
V.
the flesh
i', season
ead over
leat very
Id), and
', a few
stirring
he best
\-(' until
er into
it the
rhite of
2 as for
LKTTl'CK HALAD.
1. Two heads of lettuce, two hard-lioiled ef,'gs, two teaspoonfuls
of butter, one-half teasiKjonful of salt, one teaspoonfiil white su^ar,
one-half teasnoonful of made nuistard, one teaspoonfid pepper, four
tahlespoonfuls of vinegar ; ruh the yoUs of the eg^'n to a powder,
add sugar, butter, ]iepper, salt and' mustiud, let it stand live min-
utes, tben beat in the vinegir. ( ut the h.-ttuee with a knife and
fork, put into a bowl, and mix in this dressing by tossing with a
fork.
2. Serve with simple dressing, and garnish with hard-boiled eggs.
LettU(^e, eold boiled potatoes, and eoM boiled beets ; potatoes in
the centre, beets next, and lettuce around the edge of the dish.
Simple dressing,
POTATO SALAD.
1. Potatoes boiled in the "jacket," and pcled while warm, cut
evenly into tine slices, and when cold mixed with line olive oil.
Alter having drawn with this for a little while, add suit, pepjM-r,
cho}>ped onion, and mix all this by shaking it up, as using a spoijn
would break llie potatoes, and make /, • '>[ unsi;:htly. Add uoocl
vinegar.
htly. Add goocl
u.l pot .*oes, over which pour
t ' • :;icy shapes, one-(|uarter
of cold lioiled fish (halibut,
2. Small onions sliced and cold joi
the simple dressing.
3. Cut a dozen cold boiled potatoe.-
of an inch thick ; mix with somi? I'.ak
cod or salmon), and pour over them a salad dr« ssing, i/cnie with si.x
tahlespoonfuls of iielted butter, or salad oil, six tahlespoonfuls of
cream or milk, one tablespoonful of salt, half that (juantity of pep.
per, and one teaspoonlul of ground mustard. Into this mix one
cuptul of vinegar. I5oil w(;ll, then add three raw eggs, beaten to a
foam ; remove directly from the tire, and stir for live minutes ; when
thoroughly cohl turn over the salad. Garnish with slices of pickled
cucumber, cold beet, hard-boiled egg, and fresh parsley.
4. Steani and slice the potatoes ; add a very little raw onion
chopped very fine, and a little parsley, and pour over the whole a
nice salad dressing ; serve eithei warm or cold.
5. One pound mashed potato, one-nuarter pound mashed beet ;
mix smooth and add two tahlespoonfuls salad oil, same of vinegar,
pepper, salt and parsley ehoi>ped fine.
CUCUMBEK .SALAD.
Peel and slice and put into a dish, with salt over every layer,
and leave an hour ; drain dry, and then dress with oil, vinegar and
pepper ; add onions if the flavor is liked.
SWEET BKEAD SALAD.
Boil the sweet-breads twenty minutes, then drop them into cold
milk, split theni and fry brown in butter, break in small pieces
;^P#^^-
00
THE SKASJhJ.; ('(H,K nnoK.
::;!J^!?;"r.;^:^^''--i'!'the,],vssin;r.
yolk of two 0..S, U.U t J, "o; Ss'of Vi/:'^' r '^T*"" "'•^'' t'^'^
'^"ix..,l n,n.st„.,l, tl.e l,,,st l.i/rs'n ,''';?;' t^^« teaspoon fnls of
'■>to tins with a thn.Hd-si; 1 It ;S ' Z- '"'^'n'^."^^"" ""'^ I'«"''''*l
dressing fbr salnu.n «alacl is a^!^-; t^Vl^S. '^^' ''"'^- ^^«
P - SAf,M()X SALAD.
^;;ye..n. ,.p,,per. one.]ut]f tSs .^ W Uf '' if"^'' V'^^^'^""^''^ ^^
sugir, two ,.g..s ; wh.n .old i ImO.nlf I' ''"' t^''^'^I'Oonf,.l of
poiu- over tlie .salmon. ' "nt^-J^alf teacup of cream and
ry J . ^'<'J^I> 'SLAW.
sn,.rone';!:spoo^;7^s.?f i:;;?^:' r' '^?' ^^^ t-blespoonfuls
I'Ultorsizeof an ,J- s fir „ ' 1 IT^T" 1/^"-^"^' nuistard, and
the- sl.av.d M,^ ' '*'' ""^'^ '^ ^'^'^'- Wl.cn cold, pour over
KOHL-SLAL\
'Utter the .six« of a walnS • one snoo^f 1 !'"''' ^^' "^ ^"'■'^" ^'^''^J ;
J'-^t this to the boiling o hit n^r w 1 'l'^'''"' «^ ^'.'"''^ ifliked
•''■^^•^ni and pour into tlu vi e4r s irl ^'f ^en egg in a cup of
boil.s; tlion^nsuxntlypour'^oVe^h bi?"''^'^ ''' '^^^
l>n's.sing down with a little wdght or nS^^^^^^ m'"^ ^j^ver %litly,
when two day.s old, although it o in . .^f ' ?" ''''" ^« ^"^t^er
week if kept in a cool plac? *^''" ''* ""'^^^' «^- '-^fter a
,,..,, , ^'OLD SLA^V.
S^^[;;i;l,n;:iriai^-^i^^^ ^^^^
the same .,uantity if vi e"' a t'dVl.^ .'' T^"/' ' °^" ^i^^r.am,
tcnispoonful of nuistard, urj a Pinch of ^i?n"*"\ "^■^""''^'•' '^^ ^'Veu
these coudimcnt.s, mix . geth ,■ I ? L '*^ ''^^''•>' ^^'^''^ > I'^-'-^t
->'". and pour th'e nuxtu^e over t \^S, \T !?"" .«'"^^- i" an
nuxed, and the cabbage ^^^y .l^:tZr^^Z^,^l^
^ . 15EEF SALAD. ' '
gar to two of oil ...pper s t 3 n n * "^^ «^^f" * oil-one part Wne-
over the meat. ^ ^ ^ ' * ^'''^ ""^'^ard ; beat together and pour
CABBAGE SALAD.
'>uo quart of cabbage chopped line ■ make ., i •
11 cu line , make a dressing with the
SALADS.
61
yolks o)' two or tlirec hai'd boiled e^^^'s nil>he.l smootli, Imtter the
sue ot au egg rndted ; one tahlespoonful of swgar, hnlf tablespoon-
Jul of pe,pei.;-teuspoo„fuT of ^.d,'^;;! h:;ir;,;;si;'jr^^
heat together, and when cool nux thoroughly with the
Lse the whites of the eggs for gaiiiishiu'^
abbage.
i.
eijual
some
celery
f'Er.ERY SALAD.
.1,. ^r "f It''"'"' f"^'-;!"-'.'^''' "^ •'" inch long; make a dressing of
the yolks of three hard boile.l eggs, one-half cup of vinegar, three
tablespoonfuls of salad od, one teaspoonful Fren.h mustard, a little
salt, and cayenne pepper ; mix well and i)our over tht^ celery.
2. One head of cabbage, three bunches of celery, choiiped very
hne. laJve one teacupful of vinegar, lump of butter size of an egcr.
yolks of two eggs ; one teaspoonful mustard, one of salt, i.incli of
cayenne pepper, two teaspoonfuls of sugar. Mix these well •' put
the mixture on the stove and heat until it thickens, stirriutr ul'l the
time; when cold, add two tablesi)oonfuls of rich sweet c am
1 our over the salad ; if not moist enough, add cold vinegar.
CHICK KN CELERY.
Chop the remains of chicken or turkey, and mix with an
r>roportion of celery ; a little salt an<l vinegar only, altliou di
/ikc a dressing as for slaw, but this takes away too much '
.aste. It may be prepared with lettuce instead of celery.
CABBAiiE 8ALAD.
Cut the cabbage very fine and put into the dish in layers with
salt and pepper between. Then take two teaspoonfuls of I 'utter
two of sugar, two of Hour, two of mustard, one cup of vine-ar •md
one egg. Stir all together an<l let it come to a boil on the stove
1 our It hot over and ndx well with the cabbage ; cover up.
FISH SALAD.
. Cut cold salmon, or fish of any kiu.l, into slices and i.lace them
ma dish with hanl boiled eggs and lettuce, crisped and broken
into small pieces, and pour over it a salad dressing made either with
or without mustard.
SALAD DIJESSING.
Beat the yolks of eight eggs, and add one cup of sugar, oue
tablespoonfu of mustard, salt, and pepper, half cup of ci4m and
a very small pmch of cayenne pepper; mix; boil three cuj.s of
viuegar to which add a cup of butter, and while boiling pour over
the mixture and mix thoroughly; bottle and set in a cool place
ana use when needed. '■
SALAD DllESSINO FOR LETTUCE.
Take the yolks of two hard-boiled eggs ; add one-half teaspoon
tul mixed mustard and mix to a paste with a silver fork ;
ili< h add
02
THE SEASIDE COoK BOOK.
Put-tf.n. r , «^J^^WN SALAD. ^^'■
;er and salt and a fe^v vv],o e'elovo • V ' '' \ "'""'"^'^ with .en
stand tu^nty.four ]ionr.s, and ho^ \T""f '''^^' ^^'^'-'fe'^'' an. let "i
1 l.,„, , TOMATO SALAD,
of on. uC^TZlPo/Zl V'"-^" """'"•''■' "■"k. a drcssin.
f-ait to taste, and onchalf salfqimnn / i^eaten, teaspoon suear
, SAUCES."
M V ANCHOVY
tractt;L["""'"'"»'^' »"'l'"Sa .abl.,,,oo,.,„, „, anchovy c..
P'KOWN BUTTPZR SAUCF
D«AWN BUTTE), si r '^ " "'°"'"" '''*^-
1 11 r- <^'APER SAUCE
SAUCES. fj,j
take from the firo, add the yolk of an egcr beaten and serve Thi,
sauee can be greatly varied ; by using chopperuambeA or hin
.J' 5^';^'';\'''''^^^" I'litter sauce, and tlicn add two or three table
iCujuic:' '''■''"■' ^•^^^'"^' '-^'"^^'^ ^™"^'- ''--^1 -i^ a mJ£
SUBSTITUTE FOR r\PER SAUCE •
ha?ff tlV'"* f "'^;/t^'l butter, two tabh.spoonfuls of out parsley
BOILED £GG SAUCE,
eggl^^ihopped.' ^'"'* '^ ^'■'''" butter sauce two or three hard-boiled
PICKLE SAUCE.
picltVc" ,!!™Lfi''!„f„;';i",r,,^''" ^"""= «■«« t„bic.,oo„fuh of
TOALiTO SAUCE.
utes anTtlZr^'M'"^'*?'^'' "'^^ ^'"'^^^ «'^^«". f«r twenty min-
buTt;>i into n^.n ' through a sieve. I'ut an ounce and a haff of
half of Cr -Vhfn';', ""^' '\'r ''!'"'}' •^'■^^^"'^ '" ^'^ «"«'^« and a
nait ot tlour. .Vh^a thoroughly cooked, pour in the tomatoes.
.AIUSilROOM SAUCE.
int^o'Su/wX'^"'"^ by cutting off the stalks, and throw them
ende Ind tr H^^ ''^^' ^''^'^''' ^"'^ ''""er. Boil unt
CELERY SAUCE.
oV" whit k 'vHll'^r/. ''"'' .aj^bickeningof butter kneaded with flour
I
1
X
64
THE SEASIDE COOK BOOK.
pepper. This ,v,:ice
necessary, add a seasoning of salt un.l <.vliit,
IS for boiled tuikoy, poultry, etc
chopped fine; sea.son ; boil ten minutes ; strain and so.'^ "
C1!P]AM DEESSING.
f Jb^*' 'i /f'-"/f :'«'*l'Oon/iil of sweet cream and whip to a stiff
fioth ; Mdd two tablesj-oonfuls of fine sugar, and nearly a Inlf i
of vinegar ; beat and use for cabbage dressing. ^ '
HOESE IJADISH.
tei^'i^ ^if mvlnv r"f ^^ T ''V'" tables].oonAil of melted but-
ler 01, I picleir.ul, olive oil, and one of mixed mustard two of
a m^rS' "" ''""'^"■' "''^ ^' ^l--''t^Pooniul of Wn^gar! ^nd
:mayonnaise sai'ce.
Put theyolk of an o_gg i„to a bowl with a saltspoonful of salt
and bea uutilhght with a w^ooden spoon; then add ha f i ten-
ive oil, dro]. by drop, until it is thickening, then a l.'w droi.s of
MUSTAED I'OR TABLE.
w.i?uut^'f e w\'^' 'V,'''T'' 1^'"^ '^'^ '' ^^«"' l^^^tter size of a
lalf th.^ n nf r 'r '^'l' ^^ "''*' '^"^' tables,,oonful of sugar, one
hall teacup of Colman's mustanl mixed with a little cold vinegar.
OXION 8AirCE.
ter^amrrt..?/' 'f '"f , ' f f ''^ ^'^ ^^'^' ' ^"^^ '^ «'"»" P^'^'^e of Init-
vie' l„*U 1^;?""^"^ "^ ^'"^;^ moistened with some of the milk;
^^ thick add three onions that have been boiled and chopped
TO.MATO SArCK.
Stew one-lialf dozen tomatoes with a little chopped i.arslev s-dt
meniibL!l"aleur ' taldespoonful of butter.
PARSLEY SAUCE.
^\'^sh a buiudi of parsley in cold water, then bnil it about six or
^ I *
SA UCES.
65
s.,:ice
seven minutes in salt and water. Drain it ; cut the leaves Iroui
the stalks and chop them fine. Have ready some melted butter,
and stir in the i-jirsley ; allow two small tnlilespooufuls of leaves tu
one-half pint of butter. Serve with Ijojled fowls aud lish.
MELTED OK DKAWN BUTTEII.
_ Cut two large spoonfuls of butter into small pieces, and put it
into a saucepan with a lar^^^e s|.o()iifiil of Hour, and ten of new milk.
When thorou^ddy mixed, add six lar^'e spoonfuls of water. Shake
It over the lire until it begins to simmer, shaking it always the
same way ; then let it stand (juietly and boil up. It should be of
the consistency of rich cream, and not thicken.
APPLE SAUCE.
Pare, core and slice some ajudes ; stew them with sullicient
water to prevent burning; when done, mash them through a
colander, sweeten to taste, add a small piece of Ijutter, a little"mit-
nieg or lemon.
CKAXBERRV SAUCE.
One (piart of cranberries, one ^uart of water and one pound of
white sugar ; make a syrup of the water and sugar. Alter wash-
ing the berries clean ami picking out all poor ones, drop them into
tlie boiling syrup ; let them cook from fifteen to twenty minutes.
They are very nice strained.
EGG SAUCE.
Three ounces of butter, beaten with one ounce of Hour ; stir into
it one pint of boiling water ; salt and pej)per. Cook hfteen min-
utes ; pour into sauce-boat, having hard-boiled egg.s, sliced or
chopped, in it.
WHITE SAUCE.
Take one cup of butter and iiudt it, and while in the saucepan
shake in three tablespoonfuls of flour until well mixeil. Then add
one .[uart of milk, stirring all the time till it boils.
OYSTER SACCK.
One pint of oysters cut small, boiled for live nunutes in their
own li(]Uor ; a cup of milk, a tablespoonful of liutter rubbed smooth
into a tablespoon of flour ; salt and pepper ; let it boil. Serve with
turkey.
MIN'i' SAUCE.
Wash the mint vry clean ; pick the leaves fronv the stalk, and
chop them line ; pour on to them vinegar enough to moisten tlie
mint well ; add line sugar to sweeten.
CPvEaM SAUCE.
Mix two tablespoonfuls ot butter with one of Hour ; then add
two small cups of cream, and set on the lire ; stir until thick and
66
THE SEASIDE COOK BOOK.
GKAW FOR IJOAST BEEF
Molt a littl. Hitter in a ^ill of water ; j our it over a roast when
r.™.ve all f»., ,„.at the «,avy, ujpilinr;, 'l. lurroait*"" "'"'''
ri(,l|JANTK SAI'CK
done add a teaspoouful of vine^rar. nuniucs, aad u.„'n
SAUCE FOR BOILED TUKKEY OK' CHICKFN
Make as for caper .sauce, u.sing milk instead of ]>rotii V water
i^'^t^dS^aS;"*^ ^"^^"^^--^ or, add lemon .a::^;^:;
VEGETABLE SAUCE.
Equal quantities of ripe tomatoes and youn<' okras • clion f,r.
of butte, and . nifi "' '"' '''^'''' ^^''^^^ lialf tablcspuonful
or buttii ana a little cayeniu. pcpp. ,- ..„d s.!t. For cold meat.
4
VEGETABLES.
Have your vegetables fresh as possible. AVash the,n thorou-hlv
La/ them in cold wat.^r until ready to use them ^"oioiighly.
Caulillower should be wrapped in a cloth wl,..„ l,n,-i„j i
served with drawn butter. fitato w^ter is t ght t un
healthy; thereiore do not boil potatoes in «nnn nf • ""^ !.'^-
ves,sei, and add them to it when cooked. ^ ' ^'* '" '''''''^''
LIMA BEANS.
Shell, wash inid put into boiling water \vith
•. .1 ] ,- , , . I '" ■■"'iiiij^ iWlll-l Willi
boiled tender, dram and season them, and ,Mth.- an „-,>]
01- large lump of butter, and let .simmer for a few moments.
a little salt ; when
"'itli cream
VKf!KTMlI.E.<.
07
i
CAIUJAGE LA CAULIFLOWER.
Cut the caLbage fine a.s for slaw ; jmt it into a stewpan, cover
with water ami keep closely covered ; when tender drain off the
water ; put in a small piece of butter with a little salt, one-half a
cup of cream, or one cup of milk. Leave on the stove a few minutes
before serving.
CREAM CAIiHA(;E.
Beat together the yolks of two eg!,'s, oue-half cuii of sugar, one-
half cup of vinegar ; butter size of an egg, salt ami a little cay-
enne pepiter. Put the mixture into a saucepan and stir until it
boils ; then stir in one eu]t of cream. Let it boil. Tour over the
cabbage while hot.
STEWED CELERY.
Clean the heads thoroughly. Tuke'ulf the coarse, green, outer
leaves. Cut in small pieces, and .stew in a little broth. When
tender, add some rich cream, a little Hour, and butter, enough to
thicken the eream. Season with pep[ier, salt, and a little nutmeg
if that is agreeable.
GREEN CORN ON THE COB.
Take olf the outside leaves and the silk, letting the innermost
leaves remain on until after the corn is builetl, wliieh renders the
corn mui'h sweeter. Boil fur half an hour in plenty of water, drain,
and after removing the leaves, serve.
CORN FRITTERS.
1 . To a t:au of corn add two eggs well beaten, two tablespoon fuls of
flour, one toaspoonful of salt, one-half teasroon of pepper ; mix
thoroughly ; have the pan hot ; put in two tablesi^oonfuls of lard,
and drop in the corn in large spoonfuls. Cook brown.
2. One pint of corn meal, one-half cup of milk, one tablespoon-
iul of salt, one egg, one pint of wheat Hour, one teaspoon ot soda.
GREEN CURN FLDDING.
One quart of milk, five eggs, two tablespoonfuls of melted but-
ter, one talilesjioouful of white sugar, one dozen large eais of corn;
grate th.- corn from the cob ; beat the whites and yolks of the eggs
separately ; i)ut the corn and yolks together, stir hard, and add the
melted butter, then the milk gradually, stirring hard all the time;
next, the sugar, and then the whites and a little salt. Bake slowly,
covering the dish at first. It will bake in abinit an hour.
FRENCH MUSHROOMS CANNED.
Pour oflf the liquid, pour over them a little cream, sea.son and let
them simmer for a short time. To be served on broiled beefsteak.
MUSHROOMS BROILED.
Gather them fresh, pare, and cut off the stems, dip them in
',.V
/'///; si: ASIDE COOK ISooK,
melted butter, scii.son witli salt imd pepper, broil tliem on both
sides over a clear tire ; serve on to;ist.
lUKEb ONloN.S.
Wash, but do not peel the onions ; boil one hour in boilinL'
water, sli<,'htly salt, ehan^'ing the water twice in tlui time ; when
terider, drain on a elotli, ami roll each in buttered tissue jiaper,
twisteil at tin; toj), and bake an houi' in a slow oven. Peel ancl
browi' thi'in ; serve with Tnelted butter.
SUCCOTASH.
1. Use double the f[uantity of eorn that you do l)eans. Cook the
beans i'or three or lour hours. I'ut in the eorn one liour befoi'e
dinner. Have just water enough to rook them in. Care must be
tiikcn not to let it stiek. Season with .salt, jiepiKr and lumi) of
liutter.
*_>. Uuil lima iM^ns aid sweet eurn in separate pots ; when done
lut the coin from tlie cob, allowin.i,' twice as much eorn as beans';
imt them together and let them l>oil. ,hist liefm'e serving,', add a'
little butter, pejijier and salt.
TOxM.VToKS A LA Cl.'KMK.
I'arcand slice rij^e tomatoes, one (piait of fresh ones or a pound
can, stew unlii perfectly smooth, season with salt and pepjicr, and
add a piece of butter the .size of an egg ; just before taking 'from
the lire, stir in one cup of cream, with a tahlcspoonlul of tlourstirred
stnooth in a part of it ; do not let it bull aftei the Hour is put in.
Have ready in a dish pieces of toast, pour tlie tomatoes over this
and serve.
DHOWNEI) TOMATCKS.
_ Take large round tomatoes and halve them, place them the skin
side down in a frying-pan in which a very small quantity of butter
and lard have been previously melted, sprinkle them with salt and
pe]>pcr, and dredge well with Hour. Place the pan on a hot part
of the tiiv,- and let them brown thoroughly; then stir and brown
again, and so on until they are ipute dune.' Tliey lose their acidity,
and their llavor is superior to stev^•ed tomatoes.
TO BI?OIL TOMATOES.
Take large round tomatoes, wash and wijie, and put them iu a
gridiron over lively coals, tlie stem side down. When brown, turn
them and let them cook till (juite hot through. Place them on a
hot dish, and send (|ui(>kly to the table, when each one may season
for himself with ]»ep])er, salt and butter.
UAKED TOMATOES.
1. Fill a deep pan (as many as will cover the bottom) with ripe
tomatoes, round out a hole iu the centre of each, iill up with bread
crumbs, butter, pepper aiiil salt ; put a teacup of water iu the pan.
Bake till brown ; send to the table hot.
^
J
BiilittlttlK&
v/:<.j:r.\ii/./:\
i,!t
>)Otll
•J. Cut in >.lii('.s f^ootl fn-.h tDiiiatucs (uut too ripe); put a lii)cr ol'
them in a dish suitable tor hiiUiiig ; then a hiyer of bicail-crunilH
over them, .salt, itejiiu'r an«l jileiity ol' butter, Mnollier layer of
tomatoes, and so on until the dish is full. I>ake one hour.
^ S(\\LL<>i'Kl) T(»M.\T»»i:s.
I'lUlier an earthen dish, then jiut iu a layer of fre.sh tomatoes,
sliced and peek'd, and a l'e\v rinds of onion (one large onion for the
whole disli^, then cover with a layer of bread-crund)s, with a little
])ntter, salt and iie]i[)er. Ivejieat this ](roeess until the dish i.s full.
liaUe f<}r an hour in a pretty hot oven.
SWKKT I'OTAI'OK.S.
Sweet potatoes reipiiie more time to cook than eijnimon jiotatoes.
To Bull. — Take larj^e, fine jiotatoe.s, wush elean, boil with the
.skins on in ]i!enty ot water, but without .salt. They will take at
least one hour. Prain oil' the w.ater and set lliemfura few min-
utes in a tin pan before the tire or in tiie stove, that they may be
well dried. I'etd them before sent to the table. To t'liv — Clioo.se
''i larfC' potat'Ks, half boil them, and tlien, havin;:,' taken oil' the
.skins, eut the potatoes into .sliees and fry in butter w in nice tlrip-
pin<,'s. To l)AKK~ ]>ake a.s the eonuiion potato, exeept ;^ive them
a lon^'er time.
.MASH POTATUKS.
Steam or boil potatoes until .soft, in salted water ; pour oil' the
water and let them drain pierfeetly dry ; sprinkle witli .salt, and
mash ; have ready some hot milk or eream in whieli ha.s been
/ melted a jtiece of butler ; pour this on to the potatoe.s, and .stir until
white and very lif^ht.
I 15 how NED rirrATUKS.
r>oil, and ;li;t'e-i|uarters of an hour before a roast of bet'f is taken
fioni the oven put them in the drippin^i(-pan, after skinmiin<jf oil' the
fat from the ^'avy ; b.i^te thum frei|uently, and when ipiite brown
drain oi; a sieve.
Ql'IRLED POTATOKS,
Peel, boil, ma.sh and season a few mashed potatoes, then put thetn
into a colander, pressing them through into the dish yju wi^-.h to
serve them in ; set in the oven and brown.
POTATO PUFF.
Take two large cups of cold mashed ]iotatoes, and stir into it two
tablespoon fuls of melted butter, beating to a white eream before
ailding anything else ; then put with tliis two eggs, beat^^n very
light, and a teacupful of cream or milk, salting to taste. Beat all
well, pcmr into a deep dish, and bake iu '[uick oven \inti! nicely
browned.
77/A' SEASIDE <'<k)K HonE,
SAKATOOA POTATOES.
Teol, and slice on n .skw-cutU'V into cold water , wash thoiouglily
spread between the folils of a clean cloth, rnb and pat
Fry a few at a time in boiling lard ; salt as you t;d\e
Sarato<^a potatoes are often eaten cold They can be
needed, and if kept in a warm
They are used for garnishing
nvo hiblespoonfuls oi' butter and
ana drain
until dry.
lid m out.
prepared three or four hours befort
jilnce they will be crisp and nii(
game and steaks.
rOTAT*^
Two pounds of ma.shcd potn'
a little salt, two pounds uf lieu, and niilK enough to make a
batter, one-half cup of yenst ; set it to rise, and when light bake in
cakes size of a nmllin.
MASlIEl) POTATOES.
"Wash and cut in halves or (piarters, put into hoilinc water, boil
one-half hour; wli- n done, pour olf all tin ■ ;; i, ■> r.ng salt;
mash perlectly smooth ; then add cream ii you have it; if not,
milk, and beat well witli fork or spoon. The beating makes them
light.
UHOILED POTATOES.
Take cold boiled ])otaloes, peel and slice them in .slices one-third
of an inch thick, dip them into dissolved butter, place nu a gridiron
over a very < 1' ar tire, grill them until nicely browned underneath,
then turn them, and when a nice culor, jiut them into a heated
dish ; sprinkle with salt ami pepper and serve hot.
POTATOES A L.\ DELMONICO.
Cut the potatoes with a vegetable cutter into small balls about
the size of a marble ; put tliem into a stew-pan with plenty of
butter and a good sprinkling of salt ; keeji fhe saucepan covered,
and shake occasionally until they are (piite dune, wliich will be in
about an hou) .
FRIED POTATOES AVITH EGGS.
Slice cold boiled ]iotatoes and fry in good butter until brown ;
beat up one or two eggs and stir into them just as you disl hem
for the table ; do not leave them a moment on the fire after the
eggs are in, for if they harden they are not half so nice ; wne egg is
enough for three or four jiersons, unless they a very fond of po-
tatoes ; if they are, have pleu! v and j t in tw
POTATO BALLS, OR CRO(,»UETTES
Four large, mealy })otatocs, coll, t lash them in a pan with two
tablespoonfuls of fresh melted butter, a pinch of .alt, a litti; pep-
jier, one tab.'espoonful of cream, and the beaten yolk of one egg ;
rub it together for about five nunutcs, or until ver- v'^iooth; ::ihape
the mixture into balls about the size of a walnut or small rolls.
VFXi ETA DIES.
71
dip them into an egg well l)€aten, and then into tlio liuest sifted
bread crumbs ; fry them in Iwiling lanl.
STEWKI) POT A TO K>
I'ut into ii J'rying-pan a small jtiocc of li, ler, a little parsley
cho]»iie(l tine, suit ami pepper, and half a ■ up of cream, set on the
fire and let conic to a !)oiI. Cut cold boiled potatoes into small
pieces and turn into the cream, let the cream boil up well around
the potatocH, add another small piece of l»utter and serve.
LYONNA ISK POTATOES.
Into a sauce-pan put a larj,'o lumj) of butter and a small onion,
finely chojipod, and when the onion is fried to an amber color,
ihrow in slices of cold boiled potatoes, which must be thoroughly
stirred until they arc turning brown ; at this moment put in a
spoonl'ul ol linely-choppcd parsley, and as soon as it is cooked
drain through a colander, so the potatoes retain the moisture of
tlie butter and many particles of tne parsley. Thus you may have
Lyonnuise potatoes.
FRIED OYSTER PLANT.
Parl)oil oyster plant ; scrape ofl" the outside ; cut in slices ; dip
in beaten egg, roll in bread-crumljs, and fry in hot lard.
SALSIFY, OH VE0F:TAT^' E OYSTERS.
"Wash and scrape them thoroughly, and as you wash throw them
into a i owl of coLi water. Cut into pieces about half an inch long,
lK)il three-fourths of an hour ; when tender pour off all the water,
season with pepper and salt, a small lumi> of butter, and enough
cream to almost cover them ; if no cream, use milk, with more
butter, and thicken like gravy with a little flour. They are nice
eerv d on toast.
liAKED EGG PLANT.
Cut iu halvi a nice smooth egg plant, scoop out the centre,
leaving ^^:*h tL skin about one-third of an inch, chop the in-
side of '^^ egg plant very tine, two ripe tomatoes, one onion, some
bread .ibs, a 'ittle parsley, and green pepper— onion and pepper
to be upped •- ratelv very fine, salt, butter, and very little pep-
per, mix very s h, ]iut in the shell, butter on top and bake
about one-half hour.
FRIED EGG PLANT.
P i,re and slice them, then sprinkle each slice with salt and let
them stand for about one hour with a weight on them, then di[) into
egg V, '11 beaten, then flour and ivy 'i;{ht brown in lard and bi
EGG PLANT- f'.AKED.
Evil until soft, and scoop out all ;•.- inside ; mash f:ne, and to
avery cupful add a teaspoonful ■ f cm ker crumbs, a teaspoonful of
r
^.-.,1
THE SEASIJ)!-: coijK nntiK
j'Uttor, M,,.! p..,,|-<.r and salt to tant. ; ,.ut into ,. -lisl. f..r tlu- t.thl.-
piirt over tli.. top of th,. di.s)),
111. I liistly spivail with tlic n>
I'oop out
th.-u.spri„kh.Mit}uon,.,i.n..l<.,, „,„, ,,„,,
niaiii(i,.r of the cg^', and M-t into the oven t".> l.imvM.
Knr; I'l.ANT.
Put into wat.T nn.l boil until .soft, th.-n cut in two and ...oop .
■Ill t ..• ursidc ; so.'ison; tulc- a tal.I.spooidul at u tim- din i, ,
and l.ivad-ciumlis, „nd liy iu l,„t lanl. ' ^
STrri'KI) CAItlSAciK.
<'ut tlic heart out of a lavf cablivc • t.k-,. pm1,i i i
odd nyat. and ..hop vry ,i,n. and .^o;. I t^hl - d K '";;.i;i: 'Z
yolk of an ,.««: lili tho ,,a},^ ^. with this stuihn-', , u l ,1 ■ l
linuly ,n a .loth, an.l h.-il a. honr and a half or two hours
TO I'.OIL ASPAKAfas
.j,..ai s.. ...t ti. e„,,s tiK^ ;,:..? '::;r:iiU tl; :;;;";;;::;;:*
turnty or twenty hve inmutos, or until .niitJ tc-nd-r • Ir , ,. .
.|U..l a roun.l of Invad nu-^ly t..asted, wl!ioh .lip n iUy n .' 1
odmg n^spara-us water, then .li.sh the aspara.'u' , , n t w '
lahi^;; -fh ur^'"^ '" ''- ^^"^--^ ^ --' -'> -^ti,. 'i;;;r t.r;f '
lUKKl) P,KETS.
«huyrv''.'u']'^'''^Jl'*'* *'''''''"'.'"* '■"*•' '^ moderate oven an.
aiowly ; Mhen .soft, reniovr the .skin an.l .Ire.s.s t.. ta,-,»...
15 HANS.
AMtfi a 1,'ood deal of h.iuor in tho iar ..!• ...m ^ 'n "^ uimei —
..nlk, ,f I have ,t-thc nu.ro the hetter-otherwi..:. Mith ImtJer
r.AKKD BEANS.
S._.ak a pint .and a half of dried bcan.s uverniLfht • in ti,^ ,.,
i«g pour u,f the water, eover with fresh .Std 'Cl ^;;'Z;
I
le
bake
A.
r tlu-talil.-;
>f till' disli,
til the r..-
I sooop out
(lip in .Mfg
vi'ii oi' any
with tlu'
tlu'ii tic i(
rs.
Ih- iii.iiits ;
miiflio.s of
le k'n^'tli,
I fast f<.r
liiui; [ii-(!-
y into tlio
u it, w itli
tur to tiic
anil hakii
n(niri><h'
oiip tlicy
cream or
eryliody.
n always
he either
'il a long
tonder —
who use
t'f beans
ea.soning
lit <lriecl
itritious,
•ream or
!mtter.
le niorn-
ntil thoy
rEaA'TAn/j'js.
crack open, or an; very ten.lrr . . , u | , i tin ni with the water in
wlueti they were Imilod into a deep earthen dish, adding a little
salt, and if agreeable a table-spoon tnl of imdaa.se^ ; put on top of
the dish one half pound of fat and lean pork or eorned bed,
whirli should be gashed or seored aeross the rind; l)ake tour
hours, and longer, if ecmvcnient ; it will be bitter tor it, only
bake sh.w ly ; kei;[. lu-arly covered with uater till two-third's
done, then allow it to dry iiwiiy.
't his is the simplest of dishes, yet it is not always a well served
one. (ircens should be projurly boiled ; the Mater should be
soft, and a tablespoonful (»t salt added to a lnrge-siz(;d pot oi it,
which should lie boiling hot wh< ii th« greens are thrown in; it
should be kept boiling until they are done, which can be told by
their sinking to the bottom of the pot, and then they should be
skimmed out as (juickly as possible into a v-nlander so that all the
waL. iwil! run out ; jire^-s tl#em with a small jdate, an<l then turn
^ upon a platter, add a large piece of butter, and cut n[. tine. Serve
SiHoking hot.
LIMA I'.KAXS.
They shouM be gathered young ; shell tiiem, lay them in a pan
of cold water, and then boil them about two hours, till they are
<iuitc soft ; drain well, and adil to them .some butter.
MACAIlOXr.
Moil macaroni until tender ; ]>utter the bottom of a pudding
dish, and put in a layer of the macaroni, then a layer of grated
/ cheese ; season with butter, pejipcr and salt ; then another layer
of macaroni, and so on, Hni-'-hing with a layer of cheese; cover
< with milk and bake forty minutes.
MACARONI A8 A N'KCKTABLE.
Simmer one-half ])(jund of macaroni in plenty of wjiter till ten-
der, but not l>roken ; strain oil' the water, fake the yolks of
live and the whites of two eggs, one-half pint of creain ; white
meat and ham chopped very fine, three sjioonfuls of grated cheese.
Season with salt and pepper, heat all together, stirring con-
stantly. Mix with the macaroni, put into a buttered mould and
steam one hour.
MArARONI WITH CHEESE.
Throw into boiling water some macaroni, with salt according
to (piantity used ; lei it l>oil one-fourth ut an hour, when it will
be a little more than half cooked, drain olJ'thr water ; phux the
macaroni in a sauce[)an with milk to cover, boii till done. Butter
a pudding dish, sprinkle the bottom with j)lenty of grated chee.se.
put ill the macaroni a little white pepper, plenty of butter,
sprinkle on more cheese, cover that with bread-crumbs, set in a
(juick oven to brown ; serve hot.
VK^M,Ci4
74
THE SEASIDE COOK BOOK.
MACARONI WITH OYSTERS.
Boil rricacaroni iii salt w.iter, after wliich draw through a
colander ; take a deep earthen disli or tin ; put in alteniate layers
of macaroni and oysters ; si)rinkie the layers of macaroni with
grated cheese ; bake until brown.
STEWED MACARONI.
Boil two ounces of macaroni in water, drain well, [lut into a
saucepan one ounce of butter, mix with one tablespoonful of
flour, moisten with four tal)lespoon.s of veal or liotif stock, one
gill of cream ; salt and white pejiper to taste; put in the mac-
aroni, let it boil up, and serve while hot.
MACARONI WITH TOMATOES.
Boil one-half pound of macaroni till tender, pour off all the
water, then add one-half cup of sweet cream, one-third of a cup
of butter, pepper and salt ; let simmer for a sliort time, but be
careful that it does not become much broken ; turn into vege-
table dish ; have ready one pint of stewed tomatoes ; season with
butter, salt and pepjjcr ; pour over the macaroni, *
BOILED ONIONS.
Skin them thoroughly. Put them to boil ; wlu>n they have
boiled a few minutes, pour ofl' the water and add clean cold
water, and then set them to boil again. I'our this away and add
more cold water, when they may l)oil till done. Tliis will make
them white and clear, and very mi hi in flavor. After they are
done, pour off all the Mater, and dress with a little cream, salt
and pepper to taste.
ESCOLLOPED ONIONS.
Boil till tender six large onions ; afterward separate them with
a large spoon ; then place a layer of onions and a layer of grated
bread crumbs alternately in a pudding dish : season with pepper
and salt to taste ; moisten w ith milk; put into the oven to brown.
SCOTCH ESCALLOPS.
Peel potatoes and slice, not quite as thin as for Saratoga chips,
and cover the bottom of a dripjHng i)an with them ; sprinkle
■with salt and pepper and small pieces of butter or butter and
lard mixed ; continue tJiis until the jian is full ; lay a slice of salt
pork or tvo on the toji ; cover closely and bake in a good hot
oven. Very nice sweet potatoes can be prepared in the same
way. They are very nice without the pork.
TURNIPS.
Pare and cut into pieces ; put them into boiling water well
salted, and boil until tender ; drain thoroughly and tlien mash
and add a piec;- of butter, peppt-r and salt to taste, and a small
teaepoonf ul of sugar. Stir until they are thoroughly mixed, and
serve hot,
\
VKOLTABLES.
I J
through a
mate layers
icaroni with
, {nit into a
spoonful of
F stock, one
in the n»ac-
r off all the
ird of a cup
ime, but be
n into vege-
season "with
they have
cUan cold
lay and add
a will make
er they are
cream, salt
e them with
jr of grated
with pepi;>er
in to brown.
atoga chips,
1 ; sprinkle
butter and
.slice of salt
a good hot
I the same
water well
then mash
uu\ a small
mixed, and
\
frii:d PAi' snips.
Scrape, cut into strips, and boil until tender in salted water ;
drain and dip into batter, made with one egt; beaten light, one-
half cup milk, and flour euoui/h to make a batter, and fry in hot
butter or lard.
ASPARAGUS.
Cook only the tender green stalks ; cut them of eiiu.il lengths,
and boil in water with a little salt till tender. VViiilethe aspara-
gus is cooking prepare .some nicely toasted bread, lay the aspara-
gus on the toast and season with butter; salt ami peppt-r, or pour
over it a little cream previously scr.lded.
SPINACH,
Spinach re(|uires good wasliing and close picking. Boil twenty
minutes in boiling water, drain, season witli butter, pepper and
salt ; garnish the dish with slices of hard-boiled eggs.
FRKSH CORN MUSH.
Take several ears of green corn, grate it down ; take some
milk, stir into the corn, briskly with a little salt ; strain through
a coarse sieve, and put in a h:)t cooking-[)ot witii a spoonful of
lard. Keep it well stirred for at least twenty minutes, witliout
stopping while cooking When thickened put into a deep dish,
slice, and fry.
PARSNIP FRITTERS
Four parsnips, boileil and mashed fine ; add three welM)eaten
eggs, two tablespoonfuls of sifted Hour, butter the size of an egg,
one teacup of milk, and salt to taste. Upon a hot buttered grid-
dle drop the mixture, and bake after the style of flannel-oakos.
Serve (piitc hot.
PARSNIP STKW.
j.'jjrcj slices of salt pork, boil one hour and a half ; scrape five
large ])ar.snips, cut in quarters lengthwise, ad<l to the pork and
let boil one-half hour, then add a few potatoes, ami let all boil
together until tiie potatoes are soft ; the fluid in the kettle should
be abouta cupful when ready to take off.
CREKN PEAS.
Put the pods into a pot, cover and boil thoroughly, then strain
and put the peas into th.e same water and boil tender. Season
with butter, pepper, a little salt, and the least bit of sugar.
BOILED HOMINY.
Soak one cup of fine hominy in three cups of water and salt
to taste ; in the morning turn it into a (piart jiail ; then put the
t>ai! into a kettl'-* of boilmi/ water cover tijjhtlv^ und st-eSitTi ojis
hour ; then add one teacupful o.f sweet milk, and b "il fifteen
minutes.
*'■' ■fl
76
THE SKAl^JDK fOoK BoOK.
CAULIFLOWER.
Trim off all the outside leaves, and put into boiling water well
Halted ; Ijoil until tender, and tlien ^erve with a white sauce or
with cream.
TO FR^' I'AKSLEV.
This wlion done as it sliouM he, is one of tlie nicest as well as
cheapest of garnishings. 'J'he parsley should be wasiied and
dried in a clotli ; then if one is the liapp^' jiossessor of a wire
basket, put in the ]»arsU'V and liold from two totliree minutes in
boiling drii)pings ; take from the basket and dry until crisp l)e-
fore the kitchen fire. Jt may be fried without a l)asket, but re-
(juires more care in so doing.
>Ti ''/\N' VVv M I "S i i ilOOMS.
V/ysh them, cut otf the ends of tlie stalks and peel tliein ;
put them in a stew. pan witliout any water, and sea-;on with .salt
and pepper ; add two ouiices of butter rolled in two teaspoonfuls
of flour to every jiint of musjirooms ; cover tliem closely and
let them simmer slowly until they are soft.
TO.MA'i'O TOAST.
I\»d) tomatoes throULrh the colander, and conk t() taste; toast
three slices of bread, butter and lay upon a hot dish ; just before
serving add a cup of cream or milk to the tomatoes and jmurover
the toast.
STUFF! :i) rOMATOKS.
Select large tomatoes of even sizi , and scoop out a small jdace
in the to]) and fill with stutling nuide as follows : Fry a small
onion chopped line in a tiiblespoonfui of Initter ; when nearly
done a;Id some breaderund*.-', moistened with a little nnlk or
water, and seasoned with pepper and salt; put a little bit
of butter on c.vch ;uid then bake. Another divasing i.s made as
f(dlows : ("ho[) very tine cold meat or fowl of any kind with a
very small [jiece of bacon added ; fry an onion chopped line in a
tablegpoonful of butter, and w hen nearly done add the meat,
some bread-crundis, pepper and salt ; cook a mimitc ; mix well ;
add the yolk of an egi,', and fill the tt)matoes ; place in a baking
<lish ; sprinkle breaderundts over them with >ome small bits of
butter, and bake. Use either as a garnish or as a dish by itself.
AX KXCFLLENT DISlf.
I'lace alternate layers of tomatoes, sliced onions and bread and
butter in a pudding dish and bake.
PARSNIP FRITTERS.
Roil in salted water until very tender ; tlien mash, seasoning
with a little Ijutter. piepr'cr and salt, add a little Hour and one
or two eggs, well beaten ; make into small ball.' or cakes and fry
in liot lard.
1
J
water well
e sauce or
t as well as
ashed ami
I' of a wire
luiiiutcH in
1 C'l'isp 1)0-
t't, but re-
eel them ;
u with salt
'asnixiufuls
loselv and
iste ; toast
just before
I ]H)ur over
small place
ry a .small
leii nearly
le milk or
I, little l)it
is made as
lid with a
lhI Hue ill a
tlie meat,
tiii\ well ;
11 a liakiii^
nail hits f»f
li hy itself.
1 bread and
seasoning
IV and <uie
ies and fry
VEirETABLE^—ECaS AND OMELETS.
77
POTATO CAKES.
Grate raw potatoes ; season ; add flour and well-beaten egga ;
make into cakes and fry.
BAKED POTATOES.
Slice them and put into cold water for a time before using ;
then put into a baking dish, with seasoning and half pint of
milk ; bake slowly, and when done lay a piece of l)utter on the
top.
POTATO-CHEESE PUFFS.
Take some grated cheese, some cold mashed potato, and a
beaten egg, with a little butter ; mix well, adding salt and j.ep-
£'*-*. , pno xik\>\j pt*uuj p(i(iii'3, a.iiiA ua>n.<^ ill <i iiiii^tv uvuil.
o u ._
POTATO PUFF.
Beat a pint of mashed potatoes ; butter the size of fi;g,
melted, until very light ; then add half a cup of cream and tv^u
eggs Ijeaten sej»arately ; beat ^vell and pile irregularly in a disij,
aiid bake (juickly.
CARROTS STEWED.
Cut the carrots lengthways, and boil until soft ; then slice very
thin and put into a saucepan with two tablespoonfuls of butter
and a cup of cream or milk ; season, and stew a (quarter of an
hour.
CAULIFLOWER, WITH CHEESE.
Boil in salted water imtil tender ; ' put them into a baking
dish and pour over them a drawn butter sauce in whicli has been
mixed a little grated cheese; sprinkle witli l)read-crumbs, and
place in a ([uick oven for ten minutes.
CABBAGE A LA-CREME.
Boil and drain the cabbage ; put into a saucepan, one
cup of cream, two tablespoonfuls of butter, and thicken with
a little flour and season with Bait and pei)per, and tlien add the
cabbage, and boil slowly five or ten minutes.
' ♦»
EGGS AND OMELETS.
PROPER WAY TO COOK EGGS.
Butter a tin plate "nd break in your eggs ; set in a steamer ;
place over a kettle of;^tM)iling water, and ateain uiitii the whites
are cooked ; they are more ornamental when broken into }tatty
tins, as they keep their form better ; the whites of the eggs, when
cooked in this maniu-r, nr^ tender and light, an-l not tough and
leathery, as if cooked by any otlier process ; they can be eaten
by invalids, and they certainly are very much richer than bv anv
wi
7cV
THE SEASJDE COOK BOOK.
»
other luetliod ; if cooked in the shell they taste of the lime con-
taini'.l in tliein, ai'jl if l^rokju into boiling water, it destroys their
llavor.
TO PRESERVE EGGS.
Pack them wlien perfectly fresh, in wheat 1)ran, the aniall ends
dow n, and so loosely as to jirevent their coining in contact with
each otlier, or the sides or bottom of tlie vessel which contains
them, ('over carefnlly with bran, well pressed down,
A NICE CHINESE R1':L1SH.
Four onnces of Hour, four ounces of cheese and three of butter;
salt, pepper and a dash of cayenne pepper ; knead it altogether,
roll tiiin, cut in strips like hidies' linycrs ainl bake a delicate
bi'own.
SCRAMBLED E(U!S WITH HAM.
l*ut into a i>an, butter, a little i)ep[)er and salt and a little
milk ; when hot drop in tlie eygs, and with a kiiifi.' cut tlie eggs
and scrape them from tlic bottom ; add some cold ham choj^ped
fine, and when d(me serve in a ho* dish.
T(3 POACH EGGS.
Have the water well salted, and not let it boil hard. Break
the eggs separately into a sauciu' and slip gently into the water ;
when nicely done, remove with a skimmer, trim neatly, and lay
eaih egg upon a small thin sipiareof buttered toast, then sprinkle
with salt and pepper. Some persons prefer tliem poached, rather
tluui fried, with ham, in w liich case .substitute the ham for toast.
STUFFED EGGS.
Pxtil the eggs hard, remove the shells, and then cut in two,
oil'ier way as preferred. Remove tiie yolks, and mi.\ witli them
j)ej)pcr, salt, and a little dry mustard— .some like cold chicken,
ham or tongut; clmppod very Hue — and then stulf the cavities,
.sjnootli ihvAH antl put the halves togtither again. For [)icnics
they can simply be wrapped in tissue paper to keep tiiem to-
gether. If for liome use, they can be egged and l)reail-crumbeil,
and browned in boiling lanl ; drain and garnish with parsley.
EGG TOAST.
Beat four eggs, yolks and whites together, thoroughly ; put
two tablcspoinfuls of butter into a saucepan, and melt slowly ;
tlien pour in the eggs, and heat v,-ithout boiling over a slow tire,
stirring constantly ; add a little salt, and when hot spread on
slices of iiicely-l>rowned toast, and serve at once.
CHEESE OMELET.
B-.itter the sidea of a deep dish and cover with thin slices of
v\v]\ cheese ; lay over the cheese thin slices of well-buttered
bread, first covering the cheese with a little red pepper and nuis-
lime con-
itioya their
small ends
)ntact with
:h contains
i of butter;
altiigether,
nd a little
it tlie eggs
in chopped
rd. Break
tliu water ;
ly, and lay
en sprinkle
lied, rather
n for toast.
cut in two,
with them
Id chicken,
le cavities,
For [)icnic3
) them to-
l-crnnd>eil,
parsley .
Lighly ; put
elt slowly ;
a slow lire,
apreail on
in slices of
i'11-buttered
;r and nms-
EGGS AND OMELETS. ■;o
tard ; then another layer of cheese ; beat tlie volk of an eg.' in a
cup of cream milk will do -and pour over the dish, and imt at
once into the oven ; bake till nicely brown. Serve hot, or it will
be tough, hard and worthless.
OMELET WITH (3VSTERS,
Allow one egg for each person, and beat sei.arately very lidit;
seas()n ; just before cooking add the oysters which have been
previously scalded in their own li(|Uor.
TOMA'l'O OMELET.
One (juart of tomatoes, chojiped finely (after the skin is re-
uioved), and puL \nU) a saucepan with two hneiy-cho])ped onions,
a little butter, salt and Jieijjter, one cracker iiou'nded finely; rover
tiget and let it simmer about an hour ; l)eat five eggs to a fioth ;
have your griddle liot ; grease it well ; stir your eggs into the
tomato, beat together and pour into the griddle ; brown on one
side, fold and brown on the other. To be served hot.
BREAD OMELET.
One cup of bread crund)s wet with a little milk, salt and
pepper, let stand until soft, beat eight eggs light, heat the skillet
adding a large lump of butter, mix the bread and egys, p„i;i' ij,to
the skillet, and after eggs harden divide in the niidille.
BAKED OMELET.
L Beat the yolks of six eggs, and add the whites of three eggs
beaten very light ; salt and j.epper to taste : a tablespoonful of
flour mixed in a cup of milk : pour into a well-buttered pan and
put into a hot oven ; when thick pour over it the \\liites of three
eggs beaten light, and brown. Serve immediatel}-.
2. Set one-half pint of milk on tlie (ire and stir in one-half cup
of flour mixed with a little cold milk and salt ; when se,tldini'-hot
beat the yolks of six eggs and a(hl them, stir in uliites ami set
immediately in the oven ; bake twenty minutes, and serve as
soon as done.
OMELET.
Beat the yolks and whites of eight eggs separately until li.dit
then beat together ; add a little salt and one tablespooniuT of
cream. Have in the omelet ])an a piece of butter ; wlu n the
butter IS boiling-hot, pour in the omelet, and shake
begins to stitlen, and then let it brown. Fohl double
hot.
APPLE OMELET.
Eiri'ht large apples, four eggs, one eii[> r.f
ful of butter, nutmeg or cinnamon to taste
mash tine, add butter and sugar ; when
i
.;gar, one
Stew tl!e
it iiilil it
ami serve
Oil . j)uou«
apples I'jul
beaten. Bake until brown, ..ud eat a hile warm.
old, add the eggs well
"W
80
THE SEASIDE COOK BOOK.
[OUSTER OMELET.
I
Allow for every six large oysters or twelve small ones, f)ne egg,
remove tlie har<i part and mince the rest very fine ; take the
yolks of eight eggs and whites of four, beat till very light, then I
mix in the oysters, season and boat all nj. tlioroughly ; jnit into
a skillet a gill of butter, let it melt ; when the butter boils, skim
it and turn in the omelet, stir until it stitlcns, fry light brown;
when the under side is brown, turn on to a hot platter. It
wanted the upper side brown, hold a red hot shovel over it.
OMELET SOUFFLEE.
Stir five tablespoonfuls of sifted flour into three pints of milk,
strain through a sieve ; add the y(.lks of eight egg.^ ; beaten very
light, and, just as it goes into the oven, the whites beaten stitb
Bake quickly.
FRENCH OMELET.
One (juart of milk, one pint of bread crumbs, five eggs, one
tablespoonful of Hour, one onion chopped fine, chopped parsley,
season with pepper and salt. Have butter melted in a spider;
when the omelet is brow^n, turn it over. Double when served.
OMELET WITH HAM.
Make a plain V.melet, and just before turning one half over
the otner, sprinkle over it some finely-choi^ped ham. Garnish
w ith small slices of ham. Jelly or marmalade may be added m
the same manner.
BOILED EGGS, WITH SAUCE.
Boil hard, remove the shell, set in a hot dish, and serve with
piquante sauce.
BAKED EGGS.
1. Mix some finely chopped ham and bread crumbs in about
eciual ]>roportions, and season with salt and pepper, and moisten
with milk and a little melted butter ; half till some patty pans
with the mixture, break over the top of each an egg, sprinkle
with tine bread crumbs, and bake ; serve hot.
2. Break the eggs into a buttered dish and season ; add small
bit's of butter and a little cream ; bake fifteen minutes.
3. Butter a clean smooth saucepan, break as many eggs as will
be needed into a saucer, one by one. If found good, slip it into
the dish. No broken volk allowed, nor must they crowxl so as
to risk V)reaking the yolk after nut in. Put a small piece of
butter on each, and sprinkle witii pepper and salt. Set into a
well-heated oven, and bake till the whites are set. If the oven
is rightly heated, it will take but a few minutes, and is far more
delicAtethan fried eggs.
les, one egg,
; take the
light, then
y ; put into
lioils, skim
r;ht l)n)wn ;
platter. If
)ver it.
nts of milk,
beaten very
l)eaten stifl'.
"C eggs, one
pO"l parsley,
in a spicier ;
hen served.
ne half over
ni. Garnish
be added in
d serve with
r.bs in about
and moisten
e patty pans
egg, sprinkle
n ; add small
:es.
y eggs as will
1, slip it into
;■ crowd so as
mall piece of
Set into a
If the oven
id is far more
EGOS AND OMELETS.
81
HOMINY FRITTERS.
Two teacnpfuls of cold boiled homin^ ; atir in one teacupful of
sweet milk and a little salt, four tabioapoonf ula of sifted flour and
one egg ; beat the white separately and add last ; drop the batter
by spoonfuls into hot lard, and fry a nice brown.
iUKED CABBAGE.
Cook as for boiled cabbage, aft \r v iiich drain and set aside nn-
til cold. Cliop fine add two J)eate i eggs, a tablespoonful of but-
ter, pepper, salt, three tablcspoonfuls rich cream ; stir well and
l)ake in a buttered dish until bvown. Eat hut.
BEETS.
Wash thoroughly, being careful not to prick the skin, as that
will destroy the color ; put into boiling water and boil live or
six hours ; if served hot season with butter, pepper, and salt ;
if cold, cover v/ith \ inegar
EGG A LA MODE.
Remove the skin from a dozen tomatoes, medium size, cut
them ui> in a saucepan, a<ld a little butter, pepper and salt :
when surticiently boiled, beat up live or six eggs, and just before
you serve, turn them into the saucei)an with tlie tomato, and stir
one way for two minutes, allowing them time to be well done.
EGG BASKETS.
Boil (juite hard as many eggs as will l)e needed. Tut into cold
water till cold, then cut neatly into halves with a thin, sharp
knife ; remove the yolk and rub to a jiaste with some ineltwl but-
ter, adding pepper and salt. Cover up this pa.stf and set aside
till the hlling is ready. Take cold roast duck, chicken or turkey,
which may be on haiid. chop Hue and pound smooth, and while
pounding mix in the \)u ta prepared fn.m the yolks. As you
pound nioiaten with i.ielleu I utter and some gravy which may
have been left over from the fowls : set this paste when done over
hot water till well heated. Cut off a .small slice from the end <.f
the emjty halves of the whites, so they v.il) stand firm, then
fill th^in with this paste ; place them close toge.iier on a Hat
round lash, and pour over the rest of t'.ie <,'iavy, if any remains
or make a little fresh. A lew spoonfuii <;f nrean. or rich milk
improves thi.s dressing.
FRENCH EGG CAKE.
Beat u]) thoroughly six eggs, a teaspoonful of sweet cream or
milk, and a little salt. Fry in a pan in which tliere is one-hah
ounce of melted butter, over a quick tire. In ord<'r that the
omelet may reniain soft and juicy, it is necessarj' that tiic pan
should be hot before the eggs are jM.ured in. During the frying
move the paa ccnitinually to and fro ; continue this until a cake
S.J
THE SEASIDE COOK BOOK.
is formeil, tlit'ii let it remain still a momunt to brown. Turnout
and .serve inmiediately.
li
r
BREAD, BISCUIT, ETC.
Tn sclectin- ilonr fir.st look to the eolor. If it is white, with a
yellowish straw-eolor tint, buy it. If it is white, witli a bluish
cast, or witli black specks in it, refuse it. Next examine its ad-
hc-.ivencss -wet and knead a little of it between your finders ; if
it works soft and >-ticky, it is poor. 'J'hen throw a little lump of
dried flour against a siniw.tli surfare ; if it falls like jiowder, it is
bad. Lastly^ squeeze some ot the Hour tightly in your hand ; if
it retains tlie shape given by the pressure that, too, is a good sign,
It is .safe to buy tloui' tluit'will stand all these tests.
Three things are indisi)ensible to success in bread making ; good
Hour, good yeast, and watchful care ; a fourth might be added :
experience.
In winter, always Marm the Hour for bread, and keep the
sponge near the stove, where it will not get chilled.
lli'cad should 1)0 i)ut into a rather hot oven. An hour is the
time usually allowed for baking.
IJolls ami biscuits should bake i[uickly. To make them a nice
color, ru)) them over with warm water just befm-e putting them
into tiie oven ; to glaze them, brush lightly with milk and sugar.
I'aking powder and soila biscuit should be made as rapidly as
possible,Taid into hot pans and put in a (juick oven,
(Jem pans should be heated and well greased.
Fi'itters should be maile <piickly and beaten very thoroughly.
I'ancakes .shouM l>e well beaten', the eggs separately, the whites
to a stiff froth and added the last thing.
HOI' YEAST.
Six potatoes boiled in a gallon of water with a handful of hops
tied in a bag ; put in a jar one-lialf cu.[) of Hour, ami wht;n the
potatoes are done, pour the water over it, adding the potatoes
when mashed ; when lukewarm, add a cup of yeast, and when
cold a half cup of sugar, one-fourth cup of salt, and a tablespoon-
fnl of ginger.
PO'i'ATO YKAST.
Take half a dozen medium-sized [lotatoes, boil and mash fine,
and two cups of Hour, a good tablespoonful ginger, one of salt,
one-half euji white sugar ; ad«l two cujts of boiling water, and
beat until smooth ; when lukewarm, add a cup of yeasr or two
yeast cakes.
^' HAS]'.
1. Take two good-sized potatoes, grate them raw. Add one-
half teacup of white sugar, one teasiu)ou of salt, a little ginger.
Turn uut
C.
lite, with a
th a bluish
liuo its ad-
tint;ors ; if
tie iuuip of
>\vtler, it is
r hand ; if
a good sign,
iking ; good
1 be added :
1 keep the
liour is the
thuiu a niotj
itting them
L and sugar.
8 rapidly as
tlioroughly.
■ the whites
idful of hops
(1 whi;n the
;he j)otatoes
, and when
L iablespoon-
1 mash line,
one of salt,
; water, and
easi or two
Add one-
ittle ginger.
n/UJAD, niscu/T, ktc.
S-!
Pour over the mixture one-half pint ot boil'ng uati-r, m wiiicli
one tablespoonful of hoi's has been boilfd. Savu lialf a cup cacli
time to start anew.
2. To one cup of grated rfiw jjotato ail.l lialf cup salt and half
cup sugar, pour over all one (juart lioiiing water, stirring well ;
it will thiekeu like starch ; when nearly cold, add one cup of good
yeast. Jn about twelve hours it should be ligiit ; put m jug or
bottle, anil cork tiglitly.
3. A double han.iful of hoj . 'Uie-lialf doxen large jK.tators •.
boil together in tme-half gallon of water till <lone ; stiain and
mash on to one-half cu]>fid of ginger, small cuji of Hour, and one
cup of brown suyar, and lialf cup of salt. Let staml until cool,
then add one cupful of good yeast. Ne.xt day cork up tight in a jug.
yi:a8t and bread.
Take ten large potatoes, pare and put them in a kettle with
three tpiarts of water ; ])ut a pint of hops in a thin mushn bag m
the .same kettle with potatoes ; boil until potatoes are solt, then
pour the water from this kettle boiling hot over a pint of Hour in
a crock. Squeeze all the streimth from the liops ; mash the
potatoes, add a ([uart of cold water to them, an.l put through a
colander into the crock, and add one-half teacup of salt, a cu]) oi
sugar, one taplespoon of ginger. Let this stand for two days
until it .stops fermenting and settles ; then put into a jug, cork
tight and keep in a cool place.
FOR TDK BREAD.
Pare and boil six good-sized patatoes, drain of! the water, mash
fine, and pour over them about three pints of cold water and run
thrmndi a colander. Add flour until tiiis is a thin battijr, then
put iifa cofTeecup of yeast from the jug. Let .stand until it rises,
then stir into flour as much as you can with a spoon, and let ris«
again. Work in enough more flour to make as stilT as liread, and
let rise the third tinie. When light, this time work out into
loaves, and let rise. All the flour must be sifted.
VIENNA BREAD.
The following is the recipe by which the Vienna bread was
made that became so i'amous < ii the Centennial grounds : Sift in
a tin pan four pounds of flour ; bank up against the sides ; pour
in one (juart of milk and water, and mix into it enough flr.ur t.)
form a thin batter ; then ([uickly ami liglitly add one i-iut of
milk, in which is dissolved one ounce of salt and one and three-
quarter ounces of yeast ; leave the remainder of the flour against
the sides of the pan ; cover the jian with a cloth, and set in a
place free from draught for three-(iuarters of an hour ; then nu.\
in the rest of the flour until tiie dough wiii leave the bottom ami
sides of the pan, and let it stand two and a-half hours ; Hnally,
divide the mass into one-pound pieces, to be cut in^ turn into
84
riFE SKASfDE COOK BOOK.
I
twelve parts each ; tliLs gives s(iuare pieces about three and a
half inches thuk, each oorncr of which in taken up a 1 toldod
over to tlie centre, and then the cases are turned over on a Uoiign-
board to rise f-a- half an hour, when they are put m a hot oven
that bakes them in ten luiuutcs.
BREAD.
The Hrst thing is tlic yeast, whicli is made with hops, a -mn
handful b(.ile<l an<l stirred into il.mr with a little salt, and some-
times a little gi.iM.r and brown sugar. To " set the sp..nge,
the Hour is sifte.l ean^fully, and int.. the centre is poured th«
veast thoroughly mixed with water an.) salt, and nbout a P'-k ot
finely mashed i.otatoes is ).ft*l.-d for a baking of a ilozen loaves of
medium size. 'J'lns mixture is made thorouiddy hne, an.l the in-
gredients wlien mixed (alujut new-milk varm in summer, ami a
little wainier in elder weather) poure.l slowly upon the flour ami
made into a tine batter. It is at nu^ht. which is our plan ; th-
first thiuL' in the morning it is again worked and set to rise, ne-
fore breakfast, -so that \.y dinner time our large baku.g is lin-
ishe.l. The potatoes, without a doubt, keep the bread moist, aic
a healthful addition, and where cheap, effect a saving in Hour ot
some importance.
STEAMED BROWN BREAD.
One cup of molasses, two and a half cups of sour milk, one tea-
spoonful of soda .lissolve.l in a teaspoonful of warm water, two
cups of Graham flour, one cup cornmeal, teaspoonful of salt;
steam three hours, and then set a few minutes in the oven.
BUCKWHEAT CAKES.
Take warm w^Jet and thicken it with flour, to which add a
tablesmnrnful of ....lapses, to make them brown well. Brewers
yeast is best, bin, k .-in not generally be obUined except in hvrge
towns. In the n.-vusng add a little soda. If the batter is of the
right consistence, .md the cakes baked quickly and eaten direct
from the griddle, they will be quite diilerent from the tough,
heavy things too often stacked up before the fare.
BREAD PANCAKES.
Soak the bread and drain ; to two cups of bread add one of
flour, milk enough to make a thin batter, two teaspoonfula bak-
ing powder, and one egg, beaten light.
CORN MEAL PANCAKES.
Take two cups of Indian meal and a teaspoonful of salt ; pour
over it boiling water to mr.Kc a, unti-ci , stana «iu-i - ->■
addvthc yolks of throe eggs beaten, flour to make the proper con-
sistcncy, one and a half teaspoonfuls baking powder ; just before
baking add the whites, beaten stiff.
nifF
I
■IT, irn:
ree and ft
.u>\ folded
I a dough-
hot (ivcn
ps, a -mail
mid some
he sponge,
poured tho
t a i>''<k of
ill loaves of
an<l the in-
iner, and a
e tlour liud
plan ; th-
;o rise, be-
ving is tin-
I moist, aic
in tlour of
Ik, one tea-
water, two
fid of salt ;
oven.
hich add a
Brewers*
!ei)t in large
ter is of the
eaten direct
I the tough,
. add one of
jonfuls bak-
>f salt ; pour
nol and then
; proper con-
; just before
(MM. of cold boiled rice, mixed with one pint
Oil. -half I >•>> ..I ^--t ~- -■ ■ ,. , i,.„i
and tlie yolks of three eggs, and th.ur (in which h.is I
ood tcasjioouful
il
of milk
I mixed
a
r
11
1
;i yooa icaspouunu "g [.owdtr and a little salt
hatter ; baUc on the iddie, .mM while hot spread v. .
jam ; n.U up, trim and sprink. wr with sugar ; t.m
hot.
lOMATO I'.NCAKKS.
M,u. a batter with one cup <.f tl.mr, tw.. teaspoon! uls sugar
salt easpoonful baking oow-ler and two en,,- of milk, Hd-ung u*
Jhrce CL-.. beat... light ; slice large tomato .. .season, cosei u ith
the bather, and bake on a grid.llc.
YKAST WAFILKS
One ..u.u t of tlour mixed with a pint of wan.-, milk ; add one-
hali .P ol vcast, salt, two eggs (well beaten), and pi.c- of butter
si/e nf an egg, melted ; when light, bake,
WAFFLKS.
Rub a largo teaspuonful of baking powder ;.; . ■V"V'''.'.ir'
titvo butter into V pint ..f flour; one-hal tea .uiu <.f salt
r ;\ fl. vu'ks of tw. eu>'s very light and mix with a cotieecuptul
l;?mitk:i;;d^ld^othe te.r; h^tl^ the whites of the eggs, beaten
to astitt' friitli
BROWN BREAD.
I Take twn . .ps of rye Uieal, two cups of Indian meal and
one-half rcvn. ..I lour; salt, a.ul a t..asp<.onful o saleratus shoul.l
beldde.Uo this ; .t can be' mixed u ith water, bi.t is nicer when
sour milk is used ; it mu.st bo made soft em.u,h to nu. . Nakc
'''" F;mr'"ui.s s.nir n.ilk, four cups con. meal, two cups rye
meal, one-half cup New Orleans molasses, soda to sweet, n milk,
bake' it in a dcp dish two hours.
Bis(rrr>.
Tntoa.ncirt of silted tlour put two heaj-ing tea.spoonfuls ot
bak m pow le • and apinch ..f salt ; mix together while dry ; then
rub fto t a pice.. ..f lar.l a little larger than an egg : mix with
oid^eet milk ; roll tlun ; cut with ^ j- -"-^j^;; , ^"'^^^ *^
light brown in a hot oven ; scud to the table immtdiatel> .
CORN bki«:ai>.
Two cups of Indian, one < up wheat.
One cup sour milk, op up sweet,
One good egg that Wea you beat,
ll.ilf a cup niola-sses, too,
Half cup sugar add thereto,
With one spoon of butter new.
MICROCOPY RESOLUTION TEST CHART
lANSI and ISO TEST CHART No, 2)
1.0
[4 5
I.I
1.25
2.8
3.2
[13.6
14,0
1.4
| Z5
2.2
2£
1.8
1.6
^ APPLIED INA^GE he
■ 'Jbt Muin Strep'
ler, New Vort
■482 - 0300 - Phone
<?88 - 5989 - Fox
^(^ TIJE SEASJDE COOK BOOK.
Salt ;ui(l sdda oacl- ;) spfKin ;
Mi.\ \i\) (niickly and hake it .sooi! ;
Tlif-n you'll have rorii lircad cdiniilcte,
}J(st of all corn hi'iad yon meet.
It will make yoiii' Jioy's eyes shine
If he's like that hoy of mine.
If yon have a dozen hoys
To increase yf)nr honsihold joys,
I)oul)le tlien lhi.s rule I should,
And you'll have two corn cakes good.
'When you've nothiu',^ nice for tea,
This the very thing will he ;
All the men that I liave seen
Say it is of all cakes (jueen —
<Jood enough ffir any king
That a hushand home can l)ring ;
Warming up the human stove,"
(,'heeriiig up the hearts you love ;
And only 'I'yndall can explain
'Ihe links hetween corn l)read and brain.
(:;et ahusliand what he likes,
And save a hundred household strikes.
CORN MEAL (;EMS.
To two cups of l)oiling milk add U\(^ cujis of corn meal salt
two tablespoonfulB of sugar, and butter, size of a hickory nut '
mix w ell and leave until cool ; then add three eggs, beaten very
light ; l)ake in gem -pans. ^
OKAHAM PUFFS.
One egg, one pint .sweet milk, one pint graham flour, and a
pinch of salt ; beat the egg thor(,ugh]v, add the milk, then the
flour gradually; beat the whole nuxtuie briskly with an egg-
beater: pour int(. cast-ir«.n gun-) ans, well iircastd and i^ipim/
hot ; bake m very hot oven ; this mixture is just sufhcient fo?
twelve gems.
(JR AH AM MUFFINS.
Two cups of graham flour, one cup of milk, one-third of a cui)
of sugar, one egg butter the size of an egg, two teaspoonfuls of
baking-powder ; bake in rings twenty or thirty minutes in a hot
oven.
(;KAirAM CRACKERS.
Seven eui)s graham, one cup tluck sweet cream or butter, one
pint sweet milk, two teasiioonfuls baking-powder; rub the bak-
ing-powder into the flour, add the cream, with a littln salt then
the niilk ; mix well and roil as thin as soda crackers; cut in any
Shane; bake quickly, then leave about the stove for a few hours
to dry thoroughly.
I
meal, sfllt,
fknry nut ;
)eaten very
our, and a
k, then tlie
ith an t'gg-
riiid ]'ij'ii)g
iflicient f(»r
rd of a cuj)
poonfuls of
ea in a hot
•utter, one
b tlie bak-
salt, then
cut in any
few hours
I
BREAD, BISCUIT, ETC.
S7
GRAHAM BISCUITS.
Take one quart water or milk, butter the size of an ogg, three
tabkspoonfuls of sugar, two of baker 8 yeast, and a pinch "of salt;
take enough white tlour to use up the water, making it the con-
sistency of batter cakes ; add the rest of ths ingredients, and as
nuioli grahain flour as can ])e stirred in with v. spoon; set it away
till morning ; in the morning grease pan, flour hands ; take a
lump dougli the size of a large egg, roll lightly between the
palms ; let them rise twenty minutes, and bake in a tolerably
hot oven.
GERMAN PUFFS.
Two cups of sweet milk, two cups of flour, three .eggs and a
little salt.
GRAHAM (iEMS.
One quart of graham flour, three teaspoonfuls of baking-pow-
der, two eggs beaten light, butter the size of an egg (melted), one
tablespoonful brown sugar, a little salt, and milk enough to
make a batter.
BROWN brp:ad.
One cup of corn meal, one cup of graham flour, one cup of sour
milk, one cup of warm water, one-half ( ip of molasses, one tea-
spoonful of soda, a little salt ; steam two hours ; serve at table
hot.
BOSTON BROWN BREAD.
Take three teacups of corn meal, stir into it two cups of boil-
ing sweet milk ; when cold, adil one teacup of molasses, one cup
of wheat flour, and one cup of sour milk; into the sour milk stir
well one teaspoonful of soda ; add one-half teaspuonful of salt ;
steam three hours.
CORN BREAD.
Three cups of corn meal, one and one-half cups of flour, one
and one-half cups of sweet milk, five eggs, four teaspoonfuls of
baking-powder, a little sugar.
2. One cup of corn meal, two cups of flour, one-half cup of
sugar, three-fourths of a cup of melted l)utter, one cup of milk,
three eggs, tliree teaspoonfuls of baking-powder.
BOILED INDIAN BREAD.
Two cups meal, one quart sour milk, one cup flour, two-thirds
of a cup syrup, one teaspoonful soda, one egg ; put in pudding-
bag, set in boiling water, and boil three hours.
CORN CAKE (DELICIOUS).
One quart of corn meal, one (juart of milk, two eggs, half a cup
of sugar, or three tablespoonfuls of molasses, teaspoon of salt,
three tablespoonfuls baking-powder.
Sd
THE SEASIDE COOK BOOK.
CORN BREAD WITHOUT EGGS.
Two cups of corn meal, one cup of flour, two cups of milk, two
table.si)Oonful.s f)f melted butter, two tablespoonfulH of sugar,
two tablespoonfuls of baking powder.
CORN MEAL MUFP^INS.
1. Three pints of com meal, one pint of flour, two eggs, five
tablespoonfuls of ])aking-powder.
2. One and one-half cups of corn meal, the same of flour, two
tablcspofms of baking-powder, one-half c;u]j of sugar, one-half
teaspoon of salt, small tablesi)oon of melted butter, two eggs,
milk enough to make a still' batter.
(JORN BREAD.
Two cups sour milk, three-(puirters of a cup molasses, two cups
of corn meal, one and one-half cups of white flour, small table-
si)oon of soda, dissolved in sour milk ; salt ; steam three hours ;
to 1)0 eaten hot. Slice and steam when you wish to warm it up.
CORN GRIDDLE CAKES.
One dozen ears of corn grated, two eggs, one cup sweet milk,
salt, pepper, flour enough to make batter ; then bake on buttered
griddle.
STEAMED CORN BREAD.
Scald two cups of corn meal with lK)iling water, then add one
cup of cold meal and one cup of flour, two cups of milk, one cup
of molasses and three teasi»oonfuls of baking-poA\der. Steam
three hours.
MISS PLATER'S ("ORN MUSH.
Put a (piart of water on to boil. Stir a pint of cold milk with
one pint of corn meal and one tablesijoonful of salt. When the
water boils, pour in the mixture gradually, stirring well ; boil
half an hour, stirring often.
DROP BISCUITS.
One (juai't of flour, three teaspoonfuls of baking powder, tea-
spoonful of salt, butter the size of an egg rul)bod into the flour,
one pint ol milk ; drop fi'om a spoon in buttered pan ; bake in u
(juick oven.
SODA BISCUITS.
One quart of flour, two teasooonfuls of cream tartar, one of
sotla, apiece of butter the size of an egg, one and a half cups of
sweet milk ; mix very thoroughly tiie ilour, cream tartar, butter,
salt ; then add the milk and soda. Roll out and bake in a (piick
oven ten minutes.
NEWPORT BREAKFAST CAKES.
Six eggs, six i^poonruls of sugar, three pints of milk, one-half
DREAD, BfSCrfT, ETC.
sn
f milk, two
of sugar,
'•0 eggs, five
' flour, two
,r, one-half
two eggs.
BS, two cups
mall table-
hrce hours ;
ivann it up.
iweet milk,
on buttered
2n add one
ilk, one cup
ir. Steam
1 milk with
When the
well ; boil
owder, tea-
() the flour,
; bake in a
I'tai, one of
;ialf cups of
rtar, Ijutter,
e in a c^uick
Ik, one-half
cup of butter, six teaapoonfuls of cream tartar, three tcaspo -u-
fuls of soda ; atir stiff , makes six loaves.
CRUMPETS.
lake one quart of dough from the bread at an early hour in
the morning ; lireak three eggs, separating yolks and whites,
both to be whipped to a light froth mix them into the dough and
gradually add milk-warm water, until it is a batter the consist-
ency of buckwheat cakes : beat it well and let it rise till break-
fast time. Have the griddle hot and nicely greased ; pour on the
batter in small njund cakes, and bake a light l)rown.
ENGLISH ROLLS.
Twf) pounds of flour, two ounces of butter, three tablesixxmfuls
of yeast, one pint of warm milk ; mix well together, and set in a
warm place to rise ; knead, and make into rolls. Bake twenty
minutes.
HOW TO MAKE ROLLS.
When mashing potatoes for dinner, put a tablespoonful of it
into one ]>int of the water they were boiled in, and set aside till
bed. time ; then strain it through a colander, add one pint of milk,
one large spcjonful nice lard, one large spoonfid white sugar, one
teaspoonful salt, one i)enny-worth of yeast, and flour to make a
stiir batter. Leave it in a 'moderately warm pl;ii;e. In the morn-
ing add flour enough to make a soft dough, working it well. Let
it rise again, roll out half an inch thick, cut into rcmnd cakes,
fold together, drawing a buttered knife tlinmgli as you fold them.
Let them rise again for lialf an hour, or till light, bake in ;*, (juick
oven from fifteen to twenty minutes. Li cold weather tiie milk
should l>e hike warm ; in liot weather the milk shoidd be scalded
and cooled. The potatoes must be pared l^efore boiling, and the
kettle in wliich they are boiled must be perfectly clean,
RUSKS.
In one large coffeecup of warm milk dissolve one cake of com-
pr'^ssed yeast, then add three eggs and one cup of sugar, and beat
all together ; use only flour enough to roll out, to which add two
ounces of bv.ti ; ; let it raise. When very light, knead, mould
into shai)e, and set in a warm place. When light, bake in a hot
oven ; when done, cover the top with sugar dissolved in milk.
SWEET RUSK.
One pint of warm milk, nev,- is best, one-half cup of butter, one
cup of sugar, two eggs, one teaspoonful of salt, two tablespoonf uls
of yeast ; make a sponge with the milk, yeast, and enough Hour
to make a thin b?5.tter ami let rise c'ver nitflit. In tlie morning
add the sugar, butter, eggs, and salt, welf beaten u[) together,
with enough flttur to make a soft dough. Let it rise agam, then
00
THE SEASIDE COOK BOOK.
make out into round balls, and rise a third time. Bake in a
moderate oven.
FRENCH ROLLS.
Into one pound of flour rub two uuii(3es of butter and the
whites of three uggs, well beaten ; aild a tablespoonful of good
yeast, a little .salt, and milk enough to make a still' dough ; cover
and set in a warm place till light, which will be an hour or more,
according to tlie strength of the yeast ; cut into rolls, dip the
edges into melted butter to keep them from sticking together,
and bake in a quick oven.
CINNAMON ROLLS.
Take a piece of pie-crust ; roll it out ; cut it in narrow strii)3 ;
sprinkle cinnamon over it ; roll it up tight ; put it in a clean tin
pan, which has been well oiled with butter ; brown nicely, and
bake ; then serve on the table.
BREAKFAST ROLLS.
Two quarts flour, one tablespoonful sugar, one tablespoonful
butter, one-half cup of yeast, one pint scalded milk, or water, if
milk is scarce, and a little salt ; set to rise until light ; then
knead until hard and set to rise, and when wanted make into
rolls ; place a piece of butter between the foUls, and bake in a
slow oven.
POTATO ROLLS.
Boil four good sized jjotatoes, with their skins on ; squeeze
them in a towl, to make them dry and mealy, then reuiove the
skin, and mash the.'ii perfectly smooth, with a spoonful of butter
a,u' a little salt ; add the yolki of three eggs, well beaten, and
stir into the potatoe i, then add one pint and a half of nulk, and
a largo spoonful of yeast ; beat in flour enough to nuike a stiff
dough ; set it to rise, and when risen make it into cakes the size
of an egg ; let them rise again, and bake a light brown.
VIENNA ROLLS.
One quart of milk, one-half teaspoonful salt, three teaspoonfuls
bakii.g-powder, one teaspoon lard, one pint of milk. Mix into a
dougli easily to be handled without sticking to the hands ; turn
on the board and roll out to the thickness of half an inch, cut it
out with a large cake-cutter, spread very lightly with butter,
fold one half over the other and lay them in a greased pan with-
out touching ; wash them over with a little milk, and bake in a
h(»t oven.
ENGLISH TEA CAKE.
Take a li.Ldit-bread dough, enough for a small loaf, mix with it
one tablespoonful of lard, one of sugar, one l?:,rgo spoonful of cur-
rants ; let rise again until very light, then bake ; cut into round
slices and toast them ; butter while hot.
BREAD, pr.SCUlT, ETC.
01
ivke in a
and the
of good
jh ; cover
or more,
, dip the
together,
w strij)3 ;
clean tin
cely, and
ospoonful
water, if
ht ; then
lake into
mke in a
; squeeze
wove the
of butter
;aten, and
milk, and
,ke a stiff
s the size
Lspoonfuls
dix into a
:ids ; turn
ich, cut it
;h butter,
pan with-
bake in a
ix with it
ful of cur-
iito round
\
HROWN LOAF.
One eoircoup of niohisses, oiio toaspuoiu'ul t>{ Mula di^.stih ( il in
one-half teaoupful of lioiiin^' water ; stir into tlie molasses until
ifc foams, then mix into it graham flour and corn nual (in the pn»-
]'Ortion of three to one) enough to make a tliirk batter, and tliiMi
; dd one tablespoonful of lard; pour into a mould and steam four
I'.ours. To l>e eaten hot ; very nice as a [ludding, with sauce.
STEAMKD f;RAirAxM JiRKAD.
Two cups of graham flour, one egg, one tablespoonful melted
l)utter, three-cjuarters of a cuj) of milk, one-half cuj) of molasses,
two teas[)oonfuls of baking-powder ; steam one and a half hours.
MRS. M.'S BROWN RRI^^AD.
Scald one pint of brown tlour, make it thick as stifV mush,
then put in half a cup of yeast, and let this sponge stand over
night ; in the morning mix it up with w bite flour, and sweeten
to tai.te. This quantity makes into two small loaves. Jt re-
quires longer to bake than white breail.
( IRA HAM MUFFINS.
One (juart of graham flour, two teaspoonfuls of baking-j)ow(hT,
II piece of butter the si/e of a walnut, one egg, one tablespoonful
«.f sugar, (Uie-half teasjioonful of salt, milk enough to make a
batter as thick as for griddle-cakes.
(iRAHAM BREAKFAST ROLLS.
Two pounds of potatoes b(jiled and pressed through a colander,
cue pint of water, one-half a cuj) of sugar, one-half a teaspoonful
('f salt, one-half a cup of yeast ; mix into a stifl' dough with gra-
liam flour, ami let rise over night. In the morning nunild into
j-mall cakes, and when light bake.
(iRAHAM BLSCUIT.
One jtint of sAveet milk, one-half cup of butter, one-half eup of
sugar, two eggs, Hour enough to make still, an<l a spoonful bak-
ing-powder; drop on buttered tins.
BOSTON BROWN BREAD.
One (juart rye meal (not flour), two quarts of corn meal, t\\<i-
tliirds of a cup of molasses, into whieh beat a teaspoonful of soda,
add a teaspoonful of salt, and mix quite soft with boiling water,
and bake.
TO FRESHEN STALE BREAD.
Pump on or pour water over the loaf until moistened thnuigh,
in)t in a pan, set in the oven and bake until the moisture is all
absorbed.
MILK SPON(iE BREAD.
i'ut a pint of boiling water in a pitcher, with a teasi^oonful of
no
THE SEASIDE COOK BOOK.
sugar ;f.m.-.i.iartor teaspoonfiil salt, and tho same of soda; let
It stand till you can boar your fin.uer in it ; -then add flour to
inakc a thick hattor ; beat it hard for two minutes. Now olace
the pitcher in a kettle of hot water-not hot enough to scald the
mixture ; keep the water at the same tcmju'raturc till the emi.tv-
nigs are light If set early in the morning they will be ready/if
watched carefully, at eleven o'clock to make a sponge, the slme
as for other bread, with a .juart of very warm milk. Let this
sponge get very light ; then make into loaves, and set to rise
again, taking care they df) not get too light this time ))efore tnit-
ting in the oven, or tiie bread will be dry and tasteless.
SALi-RISIN(; 13IIKAD.
1 Take newly ground middlings; put six heaping teaspoonfuls
ot It in a coffee cuj) ; add one teaspoon of sugar, one saltspoon of
salt, one-halt salt.spo.m of soda; mix thoroughly; pour boilintr
water m the mixtur.-. stirring it well together until it will nearly
hll the cup ; remove the spoon ; cover the cuj. <.f dough ; set it
where It will keep warn, not scahl ; .set it Bn-lay morning, an.l
it will be light for Saturday's baking ; if i„ .; hurr^■, set in a dish
ot warni water. Now put in bread-pan Hour enough for bread :
fu'd salt ; take one .juart of boiling water for three loaves, an.l
turn into the muldleof your Hour, stirring in slowly ; put enough
cold water (or inilk) to co.»i sutliciently to bear your Hnger in it ;
tlien add middlings- stir in well ; cover with some of the flour
and set m a warm place. When light enough, mix soft into
loaves; grease bread-i.ans, also top of the loaves, which makes
a tender upper crust ; cut gashes (piite deep across, and they will
rise evenly ; set near the stove, and when light enough,* bake
three-(|uarters of an hour.
2. In the morning take a (pxart dish and scald it out ; then put
111 a pint of warm water ; put in a teaspoonful of salt : stir H()ur
enough 111 to make a thick batter ; set the dish in a kettle of
warm water, and where it will keep of the same temperature-
,iust warm enough to 1)ear your hand in. If the Hour is yood it
wih l,e at the top of the dish in two hours; then take Hour
enough in a pan to make three loaves of bread ; make a h<.le in
the middle ; put 111 the yeast, and the same dish full of warm
^vater ; stir it up thick with a spo.m, and cover it up with some
flour, and set it to rise. When light, mould into loaves, and set
It in a warm place to rise again. When light enough, bake
three-quarters of an hour.
BAKIKfl POWDER BISCUIT.
One important i.oint is in having a hot oven ; another is, luue
Hour sifted, and roll dough as soft as you can handle ; then more
baking powder 13 needed. For each teacup of Hour take a tea-
sp<Jon of i^nvder ; butter the size of a small hen's egg, is sufficient
fOr a quart of flour. After rubbing butter and powder into the
BREAD, niScUir, ETC.
US
amount of flour necdetl, turn in cold water (inilk will da), stirring
all of the tini(!, till the right couwistency is reached ; salt; then
roll lightly, and bake at once. They will prove flakey, feathery,
delicious, and more nutritious tlian hisciit raised with yeast.
SODA BISCUITS.
Three pints of flour, a tablespoon of butter and a tablespoon of
lard, a teaspoon of salt and a teaspoon even full of cream of
tartar with the flour dry, rub the Initterand lard very thoroughly
through it ; dissolve the soda in a pint of milk, and mix all
together. Rollout, udding as little flour as possible; out with
a biscuit-cuttor, and bake twenty minutes in a (juick oven.
TRKMONT IIOUSK ROLLS.
Take two «juarts of flour, add one teaspoonful of salt ; make
a hole in the middle and put into it one tablespooiiful of sugar,
butter about the size of an egg, one j)int of lioiled milk, and ono
teacupful of yeast Do not stir, but put them together at night,
and set in a cool place until morning. Then mix all together and
knead fifteen minutes. Set in a cool jjlace again for six hours,
and roll out about one half an iiich thick and cut with a biscuit
cutter. Moisten one edge w.'th butter, and fold together like
rolls. Lay in the pan so that tiey will not touch, set for half an
hour in a warm place to rise, and "l)ake in a (juick oven.
LIGHT BISCUIT.
1. Take about as much dough, after it is light, as would make a
good sized loaf of bread ; put in a pie-pan ;'mix in that a small
cup of lard and butter, more lard than butter, one tablespoon of
fine sugar ; do not put in any more flour ; never mind if sticky ;
then let rise very light, keeping in warm place ; roll out about
one-half inch thick without moulding. Bake in rather (luick
oven. Will bake in fifteen or twenty minutes.
2. In kneading l)read, set aside a small loaf for biscuits. Into
this work a heaping tablespoonful of lard and butter mi.\eil,
and a teaspoon of sugar. The more it is wi»rked the whiter it
will be. As it rises, mould it down twice before making into
biscuits. Roll out and cut with a biscuit cutter. The dough
should be quite soft.
frp:xch rolls.
One pint of milk come to a boil, one-half cup of butter, one
cup of sugar, one cup of yeiist, stirred into a sponge ; when light
knead up .stiff, add one cup of milk, put in just when light, roll
out, cut with a round cutter, butter one-half side, and lay the
other over. Bake fifteen minutep..
rolls.
Take one quart of flour and mix quite soft with warm milk and
04
THE SEASID1-: COOK BOOK.
one-halt cup ot yoant ; mix in Ihr i.i.,n.ii.- .-i,,.! M-t t.. rise until
noon ; tlien I.mik int.. it two v^^, tl, ,•,.,• tal,les|„M,ntul,i .,f ,sii-ar
on(. tul.l,..s,MMm ul ot l,.ittcr. a.wl t.-aspocnful of .salt; mix up wdl
1.T'! 7 ^^'t ' ''•■^"•In ^"'-1 «et to rise again until aln.ut an l.our
eforctea Ihon knoa.l a little, an.l .-utting ..ir a pie.o almut
the sizo of a comni..n l.iscuit, roll out to al.out tlic sizo of a .saucer
.spr«a.l thinly with hutter ami tun. over. After they are mouhle.l
let them stand until light enough, ami hake in a very .[uick oven
AVUKM' MUFFINtS.
One(,uartof flour, five tcaspoonfuls of l.aking powder, two
tahle.spoonfuls of butter, five cgg.s, milk euonrdi t(» inake a thick
WHITE MUFFINS.
One teaeu], of milk, three cup.s of flour, two cgg.s, one-half cup
of .sugar, piece of butter the .size of an egg, l.akhfg powder. ^
J^OPOVKRS.
1 .One cup rich milk, oae ogg, (,ne cuj. flour, a little salt ; heat
together thoroughly, first the milk and flour, then egg and .salt •
hll buttered cups half full ; bake in a hot oven. '
2. One pint sifted flour one and on e- ha If teaspoon fuLs ofbakini;
powder, one tab cspoonful .sugar, one-half teaspoonful of salt
large teaspoontul melted bt.tter, and, lastly, two eggs beaten
very light ; bake in gem-pans. ^^
CREAM RUFFS.
Boil one pint Matter, rub together one-half pound of butter
with three-fourths of a pound of sifted flour ; stir into the water
while boiling. \\ hen it thickens like starch remove from the
fire. W hen cool stir into it ten well-beaten eggs and one small
teaspoon of soda Drop tiie mixture on to the buttered tins with
a large spoon. Bake until a light brown, in a .puck oven.
W hen d..ne open .m one si.le and till with mock cream, made as
follows : One cup of hue sugar, f.mr eggs, one cuj) of flour, one
quart of milk ; beat eggs to a froth ; stir in the sugar, then
Hour ; stir them m themilk while boiling ; .stir till it thickens ;
then remove from the hre and flavor with lemon or vanilla It
sJiould not be jjut into the jjufis until cold.
PUFFETS.
One ,|,!art flour, one pint milk, two eggs, beaten light, butter
size of an egg. three tal-K-spoonfuIs sugar, three teaspoonfuls
baking powder; bake (puck. ^
ROSETTES,
yolks beaten very light, .add one quart of
To three eggs, th
iiulk, a piece oi butter the size of
the milk and eggs, three coflcccups of°Tlour', "a Vittlo 'saltrtii'ree
an egg cut in little pieces into
riHc until
* I if Hll;:,','!!',
!X iij) well
an hour
Joe aljout
a SHU cor,
! moulded
lick oven
der, two
:t' a tliick
i-lialf cup
dor.
alt ; beat
»nd Halt ;
r>f baking
! of salt,
[S beaten
)f butter
lie water
roin the
lie small
tins with
:k oven,
nuide as
(uir, one
ir, then
lickens ;
lla. It
, butter
poonfuls
}uart of
CCS into
t, thi'eo
' V
BREAD, BISCUIT, ETC. 96
teaspoonfuls of bakinjs'-jM.wdcr, and lastly the whites of the eggs
beaten very light and .stirred (juickly into the mixture. Bake in
a quick oven.
SALLY LUXN.
i. One (luart of Hour, a jiicce of butter the size of an egg, three
tablespoonful.i of sugar, two egg.s, two teacui)s of milk, two
tea-spoon ful.s of cream tartar, one nf Hodaaiid a little salt. Scatter
the cream of tartar, Hui^ar and the salt into the Hour; add the
eggs, the Ijutter melted and fUK; cuimf milk ; dissolve the hihUx
in the remaining cuj), and stir all together .steadily a few mo-
ments. Hake in two round jiau.s.
2. Rub into u quart of Hour two tea.spoonfuls (if baking-powder ;
beat together nearly half a cup of ]>ntU:r ami two tal)leHpoonful3
ofsug.r; put i?ito the Hour and mix witii a [liut of milk ; then
add two eggs beaten ligiit.
STRAWHKKRV SHORT! "AK K,
Make a good bi.scuit crust and mil out about one^piarter of an
inch thick, and cut into two cakes tiie same size and .shape ;
si)rea(! oneoverlightly with melted butter, and lay theother over it,
and bake in a hot oven. When done they will tall apart. Butter
them well, as usual Mix the l)erries with plenty of sugar, and
set in a warm place until iieeiled. Spread the berries in alternate
layers, having berries on the top, and over all spread whipped
cream or charlotte russe. The juice that has run from the fruit
can be sent to the table in a tureen and served as cut,
LICMOX SHORTCAKK.
Make a nice rich shortcake, .split and butter ; then take tjie
rind, juice and pulp of two lemons, one cup of sugar and one cup
of cream. Mix thoroughly and spread.
YEAST W AFFLKS.
Take three pints of milk, one tablespoonful of butter, put them
into a pan on the .stove until the l)utter melts, add Hve eggs, well
beaten, one tablespoonful of salt, one and one-half tablespoonfula
of yeast, and about three pints of flour. Make up and let them
rise three or four hours before baking.
WAFFLES.
1. Four eggs beaten'separately, one (juart of milk, a piece of but-
ter the size of an egg, melted ; three te- •; >onfuls of baking-pow-
der, a, little salt, enough Hour t(» make .. lather thick batter.
2. Sift together or.e quart of Hour, one-half teaspoonful of salt,
one teasjioonful of sugar, and three teasj»oonfuls of baking-pow-
der ; then add two eggs, well beaten, and one and a half pints of
milk. Vtlien done, sift sugar over them, and servt? Iiot.
CREAM \YAFFLES.
One pint of rich sour cream; stir into it one teaspoonful of saler-
90
THE SEASIDE CoOK BOOK.
atua, then add flour to make rather a stiff hatter. To be split
and buttered.
LEMON TURNOVERS.
Four desHert spodnfulsof flour, one of powilered sugar, the rind
of one lenion, two ouncea of melted butter, two eggs and a little
milk. Mix flour, Hugar and lemon with the inilk to the eonsis-
teney of l»atter ; add the butter and eggs well beaten. Fry and
turn over.
VARIETIES.
Two egg.s beat liglit, teaspoon of salt, the egg thickened with
flour to roll out thin as a wafer ; cut in utripa one inch wide uikI
four inchcH long, wind it round your finger, and fry them as you
do douglinuts.
DROP BISCUIT.
Kul) into one quart of flour onedialf teacup of butter, one small
tea.sj)oonful of salt, two tablespoon fuls of l)aking powder, enough
sweet milk to mix with a spoon. Drop on buttered pans.
MILK TOAST.
Place the milk tn heat, mix a teaspoonful of flmir snujothly
with a little milk, stir it in, and let it come just to a boil, with a
piece of butter the size of an egg to a (juart of milk, and some
salt. Place your toast on a deep dish and i)our your gravy over it.
MOCK CREAM TOAST.
Melt in one (|uart of morning's milk about two ounces of but-
ter, a large teaspoonful of flour, freed from lumps, and the yolks
of three eggs, beaten light. Heat these ingredients together for
several minutes, strain the cream through a tine hair sieve, and
when wanted beat it constantly with a brisk movement.
OATMEAL P0RRID<;E.
Allow one cujiful of oatmeal to one quart of boiling water, an(
le teaspoonful of salt. Sift tlie meal in the boiliuL' water witl
d
ing water with
stirring with the other. Boil from half to three-quar-
ters of an hour.
one
one haiK
OATMEAL GEMS.
Take one cup of oatmeal and soak it over night in one cup of
water ; in the morning add one cup of sour mifk, one teaspoon of
saleratus, one cu{) of flour, a litth- salt ; they are baked in irons
as oth-jr gems and muffins ; if on flrst trial you find them moist
and sticky, add a little more flour, as some flour thickens more
than others. Or use sw eet milk and baking powder.
FRIED CORN BREAD.
Take pieces of cold corn bread and crumble them up tine?
put them in a saucepan, ixmring in a little hot water, just to
DUE AD, BISCUIT, ETC.
07
) be split
', tho riml
cl a little
lie ooriHis-
Fry and
:!iiO(l with
wiile iiiid
)m aa you
one small
r, eiiinigli
UH.
siiKjothly
11, with a
md some
■y over it.
!S of but-
tlie yolks
ether for
ieve, and
ater, and
ater with
ree-quar-
e cup of
ispoon of
in irons
3m moist
ens more
up tine J
, just to
moisten ; aild Itutter, • '^pper and salt ; mix and warm up. This
mak«8 a nice diyh for nmcli, and is a good way to fave pieces of
corn bread left.
KRKNCH TOAST.
1. Take tliree eggs, beat well and add onodialf teacupful of
milk ; dip into tliia mixture slices of bread, and fry them in but-
ter till slightly browned ; serve piping hot.
2. For a family of five ta're five slices of bread (the Ituigcr the
bread has been baked the btitter), and have n-ady a bow' <>f
water, into which a jiinch of salt has been dropped ; take a piece
of butter the si/e of a walnut, and thoroughly grease the Imttom
of a frying-pan ; then beat live eggs to a froth ; dii» each slice of
bread into the water, then into tlie egg. and place it Hat on the
bottom of the frying-nan ; pour <)ver the bread the remaining egg
which was left in the bowl ; set the frying-pan over the Hr. care-
fully turning the bread over when it l)ecome8 a light brown; pep-
per and .salt to taste, and rest assured that as often as it is
brought on the table, just so often will your dinner bo praised.
CIRAHAM MUFFINS.
Set the iron gem-pans on the stove to heat ; beat one egg light
in a basin ; add one teacupfnl sour milk and two tablespoonfuls
sugar ; .stir well together ; add a mere pinch of salt ; stir in (Ira-
ham flour to make a rather stitl' batter ; mix thoroughly, with the
addition of one tablespoonful melted butter ; and lastly, stir in
one-third teaspoonful soda dissolved in a teaspoonful of hot
water ; the latter, when ready to drop into the well-heated and
greased gem-pans, should be so thick that it will not run from
the spoon, but just drop nicely. This will make one dozen ex-
cellent gems.
LIZZIE'S CREAM MUFFINS.
One pint of milk, one pint of flour, three eggs (yolks and whites
beaten separately), a little salt, one teaspoonful melted butter ;
put in gem-pans, and bake in a pretty hot oven twenty minutes.
If made and baked right, these cannot be excelled.
park?:r house rolls.
One <iuart of flour, two tablespoonfuls of .sugar, two table-
spoonfuls of butter nd)bed into the flour, one-half cup of yeast,
one pint of warm milk; stir this up at night, and jtut it to rise ;
in the morning stir in flour enough to have it knoad witliout
sticking, and then put it back in the same dish to rise again,
and when risen light and nice, make it out into rolls ; put them
in the tin you wish to bake them in, and let them be in a mode-
rateiy warm piace uniu Lca uniu ; tncn, n. in^^ rti- itw ti-^vu
enough, put them near the stove a few minutes until the^ oo
rise, then bake in a quick oven.
r
08
THE ><;easide cook book.
KOT.LS.
tmgj:he„. ,nto the oven, gasl^leeply acr.^L the C'nl,!*:^,;:;;;
KU8K.
b.itSr" !?ulVl "^'' "^ *^""^''- ' '" "Vr* «^ •^"-'''^'•' '^'-^l^' ^^ ^"P of ..united
buttei ami three egg.s ; ,„,x and add ilour a.s needed- let it Is..
when hght, knead well and make into his,, ut a, i tf I '
again; add a few currants, if dc^sircd 1^.^ ^^ t^f.^^'' P''''
with sugar and water ; silt ov.r son^ t^J;^ ^.flltl^i" ''''''
KKLICIOUS IITCK WAFILKS.
Take one ,|uart of .sweet nnik, t«(. eotieeeun.s" of hoilod ri,.,.
and three-quarters of a cup of wheat (lour; w trni tl mi l i
in tlie ahove-named arti.-lrs. ad.l half a t< -u , f i ' ^"^
yeast, two tal.lespnnnfnl.s .,l disti le y^st an ] ■ f "r^^""''^'^^
|"1 of salt : make at ll> o el.,.k to us^ f^rti:^'; ;1 t in'ti;;;;
Sie^ii^Iir ""'' ''' """'■ ''''' ''-'' '^^' -^" '-ten ; hi";;;
NXOW BALLS.
One cup sugar, one-lialf cnii hutter whitfs of (i,-.. . a
to make a batter, and bake ,n sniall tins In ^^n; pau^ '^^'' ^'''''
FRITTERS.
1. Two eggs, two teaspoonfuls sour milk onetoa'<t.nm,f„i » i
our tablespoonfuls butter, and flour to make a sTft hn/f I""'
m hot lanl, an.l serve wit), sweet .sauce' '^""' ' ^"^
2. Take three eg<;a to each pint of rich swept mill- -. .>;. i r
•salt, and flour to make a batte^stitrenoudUcMl,. V ^ ''' ''^
into boiling lard. Or, use a teacupfu r e S 1 ' '"' •' '^'""'^
stead of the eggs, and fry immediitely. ^ '" '''''''' ""
FRITTER liATlIvK.
Two cups of flour (sifted), tea.spoonful of hakin--|,„wder snlf
but lar.1 ; dram in^a 'edliid and' X^'^^'^ wJlJ: T '^^^^'"^
and serve quickly. ^^ '''*^' '^""^ «%'«"•.
*■
''t
i
I 'lone [joiir
»ol, but not
up of yeast
rvhon light,
111 of sugjir,
knead well
and repeat
ut in siiiall
ver, laying
; sot them
niake into
)of(ire piit-
ith a sharp
ol' melted
let it ri.se ;
set to rise
:e the to2)s
luke.
'ilcd rice,
milk, stir
•iiie-niade
teaspoon -
II <i Avarin
; hake in
ggs, Hour
iful soda,
tter ; fry
pinch of
1 a spoon
'HOW, iu-
ler, salt,
add any
boiling
e sugar,
BREAD, niSCriT. A'/v
HOMINY FRri'J'KRS.
00
To one cup cold boilt;d hoihiny add one-half cup of milk, and
when well mixed, add one cup tlour, one or two eggs, a saltspoon-
ful of salt, and one teas[»oonful of baking-powder, stirred in last
in a little of the thnir ; have plenty of boiling lard in a frying-
pan, enough to float tlie fritters ; drop in from a s])oon ; fry till
a good brown color. If these directions are faithfidly followed,
we can promise ycni some fritters that will delight all who par-
take of them.
OAT MKAL ORUHL.
Take two ounces of oat meal and one and one-half j)int8 of
water ;'^rub the meal in a ba^sin witli tin: back of a spoon, in a
.small (luantity of water, poui'ing oti' tlie thiid after the coarser
particles arc settled, but while the milkiness continues, repeat
the o[)eration until the milkines.s disappears ; next put the wash-
ings into a pan, stir until tliey boil, and a soft, thick nuicilage is
formed ;' sweeten to taste.
SAVORY RISC L' ITS.
Take twelve eggs, their weight in powdered sugar, and half
their weight iji fine flour ; beat up the j-olks with tha sugar, add-
ing a little grateil lemon peel and orange-flower water ; whip the
wliite.s separately into a still' froth, mix with the ther, then stir
in the flour and beat the whole together; butter lould and put
in your mixture ; bake in a moderately warm o\en. These bis-
cuits are very light and delicate.
DYSPEPSIA BREAD.
One pint bowl of (!raham tlour, di.ssolve one-half tea.spoonful
of soda in two-thirds of a cup of home-made yeast, and add to
the mixture one teacup of nuilasses ; pour in suthcient warm
water to make it somewhat thinner than flour bread.
PUFFETS.
One (piart of flour, one-half teaspoonful of salt, butter the size
of an egg, two eggs, two tablespoonfuls white sugar, one pint of
milk, and three teaspoonfuls of baking j)owder. Rub butter into
the Hour, beat the eggs separately, adding the whites last. Bake
in jem pans in a hot oven.
RICK MUPTINS.
Onei)intof boiled rice, one pint of milk, five eggs, one-half
cup of butter and lard nuxed, (mo ])int of sponge, and a little
salt. Beat the rice, butter and yolks of the eggs together, then
add sponge and nulk, lloui' enough to make a mIiIF batter. Let it
rise very light, beat the whites of the eggs, and stir in just be-
fore putting into the oven.
1
too
THE SEASJDLJ CVuK BOOK.
RICE BREAD.
Take a plate of boiled rice warm enough to melt a lump of
butter the size of a walnut, beat two eggs separately, mix with
them one and one-half cups of flour, and milk enough to make
a thick batter. Crease the pans and bake like break or muttins,
RICE CROQUETTES.
Take cohi boiled rice, add three eggs with sugar and lemon
peel to your taste ; make into oval balls ; rub with bread-crumbs,
dip in egg ; fry in butter ; when done, si)rinkle sugar over them.
APPLE PANCAKES (VERY NICE).
Three pints of milk, eight eggs, and flour enough to make a
thick l)atter, teaspoon of salt, add six or eight apples cliopped
tine, and fry in lard.
SPANISH PUFFS.
I'ut into a sauce-pan a teacupful of water, a tablespoonful of
powdered sugar, half a teaspoonful of salt, and two ounces of
butter : while it is boiling add sutlicient flour for it to leave the
sauce-pan ; stir in one ))yone tlie yolks of four eggs ; drojja tea-
spoonful at a time into boilirig lard ; fry them a light brown.
Eat with maple syrup.
CORN STARCH PUFFS.
Four eggs beaten separately ; one cup of sugar ; one cup of
corn-starch ; one-half cup of butter ; ono teaspoonful of lemon in
the butter and sugar ; two teaspoonfuls of baking-powder mized
in the oorn-starcli.
BR FAR FAST PUFFS.
One pint of milk, one jtint oi flour, two eggs, a liHup of butter
the size of an egg, and a pincli of salt ; jmt the flour after sifting
in a inn, and the butter in the middle of the flour, break in the
eggs, and woi-k tlie butter and eugs thoroughly into the flour,
then gradually add tlie milk until you have a smooth batter,
l^ake them in French-roll pans. 'J'hey take Init a few mijiutes tc
bake.
FLANNEL CAKES.
Three eggs, one quart of sweet milk, about one quart of flour,
a small teaspoonful of salt, two tables})oonfuls of Craig's baking
powder ; beat the yolks and half of tlie milk, salt and flour to-
gether ; then the remainder of the milk ; at last, the whites of
the eggs, well beaten. A teacup of boiled rice is an improvement.
OYSTER FRITTERS.
One and one-half pints of sweet milk, one and one-fourth
pounds of flouTi four eirufs (the volks must be beafpu vof- tlii"'')
to which add milk and floui ; stir the whole well together, then
beat whites to a stifl" froth aud stir them gradually into the
1
\
BHEAl), niScr/T, ETC.
101
a lump of
mix with
1 to make
•r muffins.
iikI lemon
id-crumbs,
:)ver them.
o make a
s chopj)ed
spoonful of
ounces of
leave the
Irop a tea-
lit brown.
ne cup of
•f lemon in
der mized
of butter
ter sifting
jak in tlie
the Hour,
th batter,
nimites tc
b of flour,
?'s baking
flour to-
whites of
rovemeut.
)ne-fourth
■vy thick),
ther, then
i into the
l>atter ; take a spoonful of the mixture, drop an oyster into it,
and fry in hot lard ; let them be a li,L,'ht brown on l)oth sides.
FRITTFPS.
1. One cup of milk, one eup of tl and three eggs.
2. Two eL'i^s, one cup of milk, a - ule salt, and flour enough to
make a stiff batter ; drop into boiling iard, and eat hot with sirup
or sweetened cream.
APPLE FRITTERS.
1. Three eggs, one cup of flour, one of milk ; bake on a griddle
a little thicker than flour cakes. Pare the ajiples, cut in thick
slices, and bake in the oven ; Mhile hot, lay a piece of apple on
each fritter ; sprinkle a little sugar over the toj) of each apple ;
serve.
2. Four eggs to one ([uart of sweet milk, one teaspoon of soda,
two teaspoonfuls of cream tartar, flour ; pare and cut apple in
thin slices, and mix into the batter.
CREAM FRPfTERS.
One and one-half pints of flour, yolks of four eggs, two tea-
spotmfuls of baking powder, shortening of lard ami butter to-
gether the size of a hickory nut, milk enough to make a thick
batter ; drop in hot lard, and fry. Eat with butter and sugar,
or dip pieces of apple into the batter before frying.
VAM\ WAFFLES.
One pint of milk, one-half cup of melted butter, and flour to
make a soft l)atter, four eggs beaten se}»arately ; beat all thor-
oughly, and add two teaspoonfuls of baking-powder.
HOW TO COOK OATMEAL.
Oatmeal i-: seldom cooked sufliciently. For the coarser oat-
meals (which are l)y far the best for mush) measure five or six
parts water (jtreferably soft) — yes, measure it, and then you will
Iiave it alike every time, and not be al the trouble of watching it
to see if it is of right consistency and adding more meal. As
soon as the water boils, pour in one part meal. Tliese coarse
meals do not recpiire stirring u}». Let it boil up smartly until it
sets or is evenly diffused through the water, then set it back
where it will not boil so fast, and after half an hour place it
where it will hardly simmer. Let it cook half an hour at least,
and two hours if possiVde. If the time is limited, put it to soak
beforehand, and stir it when heating up. After that it recjuires
no stirring. The sliminess often complained of is due to the
constant stirring which some cooks jjractice. The surest way to
avoid scorching i" to cook it,''i5i a il<>.uVilc ki^ttb' or in a tits 'iish
set into a kettle of boiling water, then all the attention it re-
(juires is to keep water in the kettle beneath and to see that it
202 THE SEASIDE C<>Oh' linnK.
boils. Disturb a. little as possible -^-^^^tlle^^itJ^e;
Htan.l a feu" uiinutea before serving .J^VJ'e only they require
line oatmeals the process .s '"^^^^^^^ ^^,^ ; ^^^^^^
mueh stirring while setting, h 1 the V^^ ^^ ^^ir the.n
fr,.,.,ater after that. It is particularlj • 'J^a t u ^^^^
uatil served. Tiie t me required to f- \J\\^;V;,^; Seotch (or
hour is none too nuich o get the be t ^J^^^^^ '^^^^^^^^ ,,f cooking
Canadia,!. as it is soinetuues eale^ It » '"^^ j;^^^^ , ,,f flavor.
fl:^:^T::st^^:::^^t^ - .. .^l.. .. the
main disli for breakfast.
OVTMKAL MUSlI-IMrUOVKD.
Mueh better than the old way of stirring the c^timsU xn^
boiling water is the new -ay of eookmg it n a ^ uu lu^^ ^^^
i---rt,;^y-^^^^
±i^;;iirt"t:tj;^t t.;f o^.!;; ^i^^^ -^- the
bottom of the kettle.
9
PUDDINGS.
. 1 -r .n;„,r Invc i.lentv of water in the pot boiling
pings. . . , ovvfptpned and passed through a
!i„':r'.:r,\i:i;ay Sict;;::^^xr ,u .i.. . gooc sauce.
Beat tlie eggs sei'^r'^tely ^^^ greased.
^ ^^'^r^y:;;lat^^vnu.g^-t'o^h^^^ water Sid well
"Tboiling, always put the pudding into boiling water, enough
''BoUcd and steamed puddings require nearly twice as much
time as baked.
APPLE DUMPLINOS.
use gooa .^ea .^.. un ..P.e» j;^. an. '^-'rj^::^
ow it to
ul other
require
is inuuli
tir them
, but an
;()tch (or
cooking
if liavor.
IS as the
iical into
•ttle. It
thvays he
Diitaiuing
couple of
with the
PUDDINGS.
WJ
f)t boiling
(I more as
;h is used,
so that it
ill closely,
as needed.
tarch pud-
through a
good sauce.
ill greased,
er and well
ter, enough
36 as much
> the cores ;
m a piece of
remove the
cloths, cut a piece from each and put in some sugar and fresh
butter; replace the piece of paste, and sprinkle with ])owdere('
sugar ; if preferre<.l, they may be served with liquid sauce or
sweetened cream.
APPLE ROLL.
One pound flour one-fourth pound of butter; mix with sufTicient
water to make a not very stiff paste ; pare and slice rather tliick,
some tart apples ; roil out the paste as for pie-crust, and s[(rea(l
the sliced apples to cover it ; sprinkU) on a little flour, aiid roll
lip as tightly as possible witliout lireaking the paste ; cook it in
a steamer, or wrap in a cloth and boil for an hour ; serve by cut-
ting across in thin slices, with sauce of butter and sugar.
BROWN-TOP PUDDING.
Take slices of any kind of rich cake witliout fruit, make a cus-
tard of four eggs, one (|uart of milk, sugar, and flavor to taste ;
pour over the cake, which will rise to the top ; bake like custard.
t BLACKBERRY PUDDING.
1. Put the berries into a preserving kettle and mash with sugar
enough to make sweet ; set over the fire, and when it begins to
simmer, stir in very gradually two teaspoonfuls of flour to a
quart of fruit ; stir until -well cooked, and eat either hot or cold
with cream ; raspl)erries may be used in the same way.
2. Butter and lard together the size of an egg, one cup of
sugar, one egg, lieat sugar, butter, lard and egg together, one cup
of sweet milk, two teaspoonfuls of baking powder; stir thick
with berries.
BATTER FRUIT PUDDING.
Butter thickly a pudding-disli that will hold a pint and one-
half ; fill it nearly fidl of good baking apples, cut up fine ; pour
over them a batter made with four tablespoonfuls of flour, three
eggs, and one-half pint of milk ; tie a buttered and floured cloth
over the dish, which ought to lie (juite full, and boil the pudding
one and a quarter hours ; turn it out into a hot dish, and strew
sugar thickly over it.
CHARLES' PUDDING.
One cup of sugar, one tablespoonful of melted butter, one cuj)
.sweet milk, one egg, one and one-half teaspoonfuls baking i)ow-
der ; mix with .one jiint of flour ; bake one-half hour, and eat hot
with sweet sauce.
DYSPEPTICS' PUDDING.
Boil a cup of rice until done soft ; then take two eggs, a cup
of sugar and one of milk, and stir all together and add to the
rice ; pare six good cooking apples, slice small and place in bot-
tom of pudding dish and pour the rice custard over them ; place
tOA
THE SEASIDE COOK BOOK.
in a moderate oven long enough to hake the apples. To ])e eaten
warm, either with or without cream.
DELICIOUS PUDDINc;,
Two cups of fine bread crumhs, one and one-half cni.s white > ^
sugar, hve eggs one tablespoontul butter, one quart freih ik
one-half cup jelly or jam ; rub the butter and\,ne cup o t e
•sugar together ; then a.hl the beaten yolk8 of the cuKS • beat U
to a cream ; then a.hl the bread crumb.s, which hate ,;re^^.u>;v
been 8oake<l ,n the milk ; bake in a pud, ing dish (not filli m' it
niore ban two-thirds full) until the custard i,s '"it '' the ra v
1 othe n.outh of the oven, and spread over the jelly r am •
hil ' TZ r ""'' ' '"-V'^g^e.made of the beaten whitls' a mi
halt a cup of sugar: put back in oven and allow it t.. remain
™n Tr""?"^^"f'-"-''^ ^^^«^' t" be eaten enid wit
cieam. 1 his la truly delicious.
INDIAN PUDDINf;.
Take two (luarts of sweet milk, scald one ,.f them add f..ur- >
een tablespoonfuls (level full) of Indian meal, one t .ac inf .f '
^SVE ^^, ''-' - ^-' -'^ -^t and n^lassef
AUNT KITTIE'S SUET PUDltlXi^.
HvnT.n''"^ 'n«lf «cs one cup .suet, one cup raisins, one cup milk,
tu o teaspoonfuls baking pow.ler ; add flour till very .still' to beat
rnni nT^ V/'"^ V' '' '^^^^"'""« ^'^'^ ''' "^'"^'^^^l ^.tg. and steam
constantly for three hours.
LEMON PUDDING.
I. One pint of white sugar, one-quarter of a pound of butter »
three emons, four wine-glasses of water, the yolks of four ef-s '• ^
cook down thick and pour over sponge cake sliced in a pan ; belt
the whites of four egg.s witli two tablespoonfuls of white sugar to
each white of egg, and put over the top of the pud.liiu^ • S it
remain in the stove just long enough to become a light brown
2 One large lemon or three small ones, half a pound of sugar
half a pound of butter, one cofleecup of cream or milk, and one!
fourth pound of butter, .ix eggs, three tables],oonfuls of giXd
cracker or bread crumbs. Beat the butter and «ugar to a c?eam
grate the rind of a lemon, ad.l juice and yolks of t's a d
crackers, then the beaten whites of eggs and lemon. Sai^e for
the above: Mix well three tablespoonfuls of butter ; add oo
and one-halt cups white sugar, then two eg.s well b4ten, and
one gill of milk ; put in a small bucket in a kettle of hot vate
and let it thicken. Flavor with vanilla or h-mon '
of t-ie^'on 'f?-''"' /"T'' breadcrumbs to thicken, one cup
1 %' ! !, "^T^' of milk, sugar to sweeten. Steam three hours
4. Beat the yolks of two eggs light ; add two cupfuls of sugar'; %
PUDDINGS.
lOu
\ J
\
dissolve four tablespoonfuls of com starch in a little coKl water ;
stir into it two teacupfuls of boiling water; put in the juice (if
two lemons, with some of the grated peel. Mix all t<.gether with
a teaspuonful of butter. liake al)out liftoen niinutea. When
done, spread over the top the beaten white.s of the eggs, and
brown. , , , c >.
o. One lemon, grated, oni;dialt cup .sugar, one cup ol suet
chopped fine, four eggs, beaten seiiarately, one cup of nulk, one-
half cup of Hour, two cups of l)read crumbs, two teaspoonfuls
l>'aking powder. Soak the bread crundi.s in the milk, a<ld eggs
and sugar, then suet, and beat thoroughly together; tlien add
lemon and Hour. Steam or boil in a mold two and (uieduUt hours.
Eat with sauce. . , . • . , ^ i
6 Line a pudding-dish with a nice pie-[)aHtc ; make a custanl
of a" pint an.l a half of milk, yolks of Lwo eggs, Uso ta!;]e"i>n,.ntu!.-i
of Hour or corn-starch, three-(iuarters of a cup of sugar, and the
grated rind and juice of a lem(m ; pour i;i the dish and bake ;
when done, spread whites, beaten, over the top, and brown.
roVKRTV i'Ul)L)IN(^.
Put a layer of api)le-sauce in a buttered pudding-dish, then a
layer of cracker or bread crumbs, sprinkled with bits ot butter
and seasoned with spice to taste, then a layer of sauce, and so
on, the ui.per layer being of crumbs ; lay bits of butter on the
top and bake ; eat with cream.
ENGLISH PLUM l'Ln)UIX(i.
Nine e.'Ts l)eaten to a froth, add Hour sutUcient to make a
thick batter free from lumps, add one pint new milk, and beat
well • add two pounds of raisins stone.l, and two pounds ot cur-
rants' wa^lied and drie.l, one pound of citron sliced, onc-(iuarter
pound bitter almonds divided, tliree-fourths of a pound brown
sugar, one nutmeg, one teaspoon of allspice, mace and cinnamon,
three-fourths of a pound l^eef suet chopped tme ; mn; three .lays
before cooking, and beat well again ; add more nulk if reciuired.
If made into two puddings, boil four hours.
PLUM PUDDlNd.
1 One pound of raisins stoned, one pound of currants washed
and dried, one pound of rich beef suet minced, one pound of
stale bread-crumbs, one pound of Hour. Mix the bread-crumbs,
Hour and suet together ; l^eat six eggs well, and add to them a
innt of sweet milk, a teaspoonful of soda m the nulk ; beat the
e.r„s and milk with the suet and Hour f(n- some time, then stir in
the currants and raisins, mixing well as you proceed. Mix in
also one fourth of a pound of candied orange and lemon peel cut
in small pieces, one ounce of powdered cinmunon, one-halt ounce
-f - .„.,i,,r„.i ..irifn^v on^' ia"ito<l nutmeg, and a little salt. I'jitlier
bake or Ijoil, according to taste; bake nearly two hours; it boiled,
♦
lOlJ
THE SEASIDE COOK BOOK.
J.our into a dotli, tic tlic cloth, all
and hoi I f:
sauce.
<"---ixliour.s. It is Letter l.oile'.l. Ser
)win,tr a little room to swell
LP'!'!:,'"''','^ a|,o„n,lof wheat f!,.,,,. half
vc with vanilla
stoned and el
and dried ; \\
opped, and the
•'<(' milk eiinntjh to st
I pound f)f raisiuH
s;tnie of currants pieked. washe<l
ir easi
P""nd of suet chopped Hue, and f,
ly wit I
lar^H' teaspoonful <.f
1 asponn, a(hl half
'\^
"!• well-l.eaten e
to^'cther. and 1..,il it f,,,. 't„.() 1
niaco, cinnamon and allsni
A'Ks and a
<^f' ; mix all well
serve with liuttn
•oiir.s and a half in a cloth or t
cold, may 1
or .sugar, or Mine sauce. ]']
in;
ly lio wainiid in a pan ^itl
1 so
I'lNKAI'PLK l'Ur)])IN(,
-n,e a i-udding-lish with slices of cake; ,sl
me of the sauce
""» pudding, if
ani
witl
cf)ver •with slices of cjd
place a layer on the cake in the 1
'_.sii,L.^nr, then more pineapple, an,l
ice thin a pineapj)l(
', sjiniikle
^■..-. ,...,. Mices oi caKe, ;,,n(| over 1
Mater; cover and hake slow ly f,,,- m.arl
'ottoni of thr (lis!
•or.n until tlie dish 'is full
^^ pour a cup of
and over the m hoi
y two hour
One pint of hrcad-i lund
QUEKX OK n'I)DIK(
s
ter si/e of
•.s.
l.al
an egp, y„lks .,f f,
oue ipiart milk, <
our eL'irs
<o as cmstard : heat the m hites ""r^' f(
fl,
, "lie cup sugar, hut-
iivor Mith lem
>iir cirgs to a froth.
)n ami
•f a 1
mix
. . - -.-^ ...» »iiiin.-n
■\\itn a ciii) of ixiwdered smmr nn,]
frosti
ng aiK
hal
cream, or warm,
e until slightly hrown. To 1,. .,,,.„
with any sauce that may he preferred
vcr with the
>c eaten Avith cold
RVK MINUTE PUDDING.
Heat milk to the hoilini'-ixiint s'llf f^ f.iff i ,• .
ally rye flour to make a tlVic In js h ^ , ' '' T^,f'' "» S^'^^^^'
and eat with .sugar and erean,. ' '" "* ^'^^'''' "^'""t^-^^'
lUTTKR PUDDIX(;
flouV,^^^^e:s;2* Ci!^:,:;;;;;,:;:!;; ^^ and one-haif
hutter, fcM- .Iried currants stevV. Jahlespor.ns melted
be^at.,n with «auce. O^lSd.ll^f X ^''nX^^;^ ^L^k ^'^^'^ ' '^
powder; hake in a h.luered .^xL i:^X^!S^ '' '^'^"°-
BAKED INDIAN PUDDINt;.
1. I'lto one (luart of boiliuLMiiilk sti".- o i,.,if^ •" x /•
when cold, add oned.alf e m f I ,u ' %^'u ^'"'* ^'V'T "'^^^^ '
taten, o™ pint of coM „ulk, „„e taul^.^'llf^/l/'^SrrrSlL"
\
nrDDiNds.
/or
oil], of sw^ar, one cup < I laolassea, one tca^poonful of ginger, ono
of (dniiiuuon, a little .salt. Bake an hour ami a half,
:{. For a two-ipiart [)ud(liny use two teacups meal ; moisten
tiu! meal with cold water, then pour over it one pint boilini'
water; aild one tahlespoonful of butter, two teacups t.f sugar,
one cup of raisins, three eggs, well beaten before adding, and Hli
up with sweet milk ; season with wliatever sj.ice is [)referred.
Bake slowly half an hour (;r more.
BOILED INDIAN PUDDINi;.
One and one-half cups sour milk, two eggs well beaten, one
small teaspoonful salcratus dissolved in the milk, tli.'n sift in di-y
corn meal until of the consistency as if for griddle-cakes (per-
haps a little tiiicker). Stir in a teacup of dried fruit— cherriea
arc the best. I'ut in a bag and boil one hour. For sauce, sweet-
ened cream, flavored with nutme<',
BROWN BKT'I'Y.
Oi-ease a pudding-di.sh, put into this a layer of nice cooking
ap])les sliced, then a layer of liread-crumbs, with sugar spriidded
over, and small bits of l)utter. For three apples use ono cup of
bread-crund)s, one-half cup sugar, and a piece of butter the size
of an egg. I'ut a layer of bread-crumbs on top; bake. It is nice
either with or without cream.
HEN'.S-NIvST.
Make 1)lanc mange ; })our in egg-shells, and set to cool ; when
cold, Ijreak the egg shells, place in a glass dish, cut strips of
lemon peel, let them boil in a syrup of sugar an<l water till they
are U'.ndav, ami si)rinkle them over the egg shapes, and make a
custard and pour over all.
OOOSEBKRRY CREAM.
Take a (piart of gooseberries, and boil them very quick in
enough water to cover them ; stir in. half an ounce of good butter,
and when they become soft, pulp them through a sieve ; sweeten
the pulp while it is hot, and then beat it up with the yolks of
four eggs ; serve in a dish or glass cup.
LIQUID SAUCE FOR PUDDINGS.
One cup of sugar and one third cup of butter rubbed to a
cream ; then stir in the well-beaten white of an egg ; flavor with
lemon or nutmeg ; add one cup of boiling water, and mix just
before bringing to the table.
CRACKED WHEAT.
This excellent dish is often spoiled by very good cooks -who
tlniik they munt .^;tir it all the time to keep it from burning. Too
much stirruig makes it like ])aste ; putting in more water when
nearly done has the same ellect. One-third of wheat by measure
II
/
Ins
rill': SKASIhK CifnK W>iH<.
> gilt Ilu, uatoi- jIh.uM I,c c.M Mhen the wlH-at i.s put in • it
Hlw.ul.l rook Hlowly ,u..l W covoml ,Ios,.ly. I„ tlii.s \v.- v l uVoIv
«1m1. cooking. I lu. sunu.. niay Ik. .sai.l of oatmeal, only the latter
shouhlbe .juiekly stirred into /W//.,v water ; cover els el v a ,
et cook tor about twenty .ninutes. \N l.,.,t n.ay he cio ffibc^l
the same time, alth.mgh it bears co.,kiiig longer.
ROLKV-l'OLKV.
Make a good bLscuit dough, and n.ll about three-quarter.s of an
mch thick and spread with berries, preserves, or .si ee.s of apple •
roll up au.l tie ,n a cloth ; boil .,r steam an hour an<l a hall'
SNOW i'i:i)i)jN(;.
One-half box gelatine .soaked ten or fifteen mitiutes in four
tablespoon uls of cohl water ; then add a pint of boiling water,
thejuiceof two lemoihs, and one cup of sugar; .strain it and .set ^
away to cool ; «hen cool not stifl-add the well beaten whites
of three eggs, mix thoroughly and pour into a mould and cool.
Sl'KT I'L'hDlNO.
One cup of suet choi.ped fine, one cup of raisins, „ne ctij) cur-
rants, one cup moLa.sses, ,me cup milk, two and <.ne-hal cups
lonr, teaspoon baking pouder, one half teaspoon cinnamon, nut-
meg and little candied lemon chopped ; steam or boil fron two
to three hours,
MRS. KLLIS- ENfiLlSH PLUM PUDDINO.
One jioiind of raisins, one pound of currants, half a pound of
citron one pound beet suet, ten eggs, ..ne pound ..f sugar one '
pint of bread crumbs soaked in milk, a littli salt, a nutmeg r
mace ; l.nir added to make it stitT enough for the spoon to stand
up straight ; boil constantly five h.a.rs ^ ^ '^
MOCK STRAWB1':RKIES.
Cut choic-e ap],k>s and ripe peaches-one apple to three peaches
-nito pieces about the si/e of a stra\\berry, place in alternate
layers, and jprinkle the top thickly with .ugl^-^and pom d d i 'e'
longer" '" ""' ' '"''' *^^«»'«"ghly and set aside for^n hmu'
EXTRA-NICE DESSERT DISH.
Make a si)onge cake, consisting of three eggs, one cup white
sugar, one cup flour, two teaspoonfuls baking ^ow.ler, and three
ablespoonfuls boiling water ; this will make tlfree cakes on z-.,nd
tmssuthcienMor a dessert for eight; then make a boiled cus-
tard, cmsLsting of one (piart of milk, two lan-e e-'s -uu] f!-rrr
tab e.:-oonhils of white sugar ; pour it over tlfe caFe '; ' ake '.ne
half pmt of thick cream, and whip it to a .stif?" froth ; sMcetl n '
I'l'hhixt.'s,
tn^
aii.l Hia^oii ti. suit the Usto, and .s|.n'.a<l if, sinootlily over the
whol,. : N't It cnul tliMi-ouL'lily U\ scltiiig it mi ice or otherwise.
STRAW Bi URY SAL'CK.
Boat a coffee cup of sugur and piece ..I 1. utter si/e )f uii iv'
to H cream, and add two cups of straw! errie.s i
beaten white of an egg. A nice sauce can he mad
ies, niasheci, and tin
, . , ,, ,,"".^ , - e of raspherries,
cherries, and other fruits as above, (.r by simply taking the juice
•sweetening it and thickenuig with a little corn "starch. '
IX)A.M SAUCK.
(")nt-teacupful of sugar, two thirds of a cup of butter, rm.' tea-
spoonful of lour beat smooth, place over the tin- an.l stir in
three gdls of bo.lnig water. A little lemon, vanilla, or ..rauLre
ad. s much to the «auce. To be eaten with sponge cake or
puddings. ' =
LKMON SAUL'R
, lieat tuo tablespoonfuls <,f butter ami nearly a pound ..f
•sugar until l.giit; ad.l the juice and part of the rind of two lemons
and two eggs ; beat well and stir into it tw<, cups .,f boiling
water, and ImuI a tew moments. ^ *"
ckj':a m ' I' I'D I )JN( ; saucp:
COCOA SAUCE.
Half pmn>d of sugar aiM two ounces of butter beaten until
ul of' nu .M^irr " '•V"'-V''ill^' "^ - -->a-nut, and a tablesi >o -
tul ot nut grated ; boil only enough to cuuk the Hour.
AITLK TRIFLE,
ScaM as many apples as, when pulped, will cover the dish vn..
design to use. tu the depth of two' o/ three inche 1 .f j you
place them m the dish add to them the rind ..f half a lem n
grated Ime, and sugar to taste ; mix half a pint of cream and '
Su^f itlJ' ^dTaVttr" *'" ^"•^l r^^I'"'^ -^ ^tirring."mll
4^jt let it IK) 1 , add a litthj sugar, and let it stand till cold then
lay it over the apples, and finish with the cream whip. '
APPLE CREAM.
Six apples stewed aiid mashed to pulp; when the apples are
cold add SIX eggs, beaten very light, and five tablespo .nfuL ,f
su^;^whisk until st.ir. and serve with sweetened creLn Havored
APPLE FLOATIX(i ISLAND.
Stew eight or nine apples ; when soft pass through a colander
and sea.son to taste with sugar and spiee : beat to a froth th^-
110
TIJE HKAHIhK r(,i>K HOOK.
whitr'
water
nil
I. JImU
and II
X with the applt's, fuMiiij,' a little rose
■ ...Kii m\i\ phici; till' iiiixtiirt' iiiMiii it
cHARLorri': kusse.
>f gelatini; in um pint of milk ; beat four ecii.i,
•'>;/^;;',>I» "i -'gfti; t<.gether until 1,-lit, and ponr over
^■a'li, which must
Dhi
jtuu
th-m tJie gelatine an.t milk ; wliip a pint -f ..„ ,„.^„ „„,
^ vcr;-"old, to a stiff troth, and add the above mixture : flav
H'iUi vaailL : 1
«: line a mould ''dish with thin si
or
ice.s of
r- ->lr lady-hiigers, and pour \u the mixture and set on tl
sponge
tP
le lee
liah
and
l)a'"'
?ur '<M,H.,. of ^'elatine dissolved in ,i pint of boiling milk •
p'.it mi., a po, I ^ citHin a eupand a hall , sugar and vanilla td
flavor, ami whip toatn.th; mix with the- gelatine, adding the
wliites of the eggs lieaten light; pour into a mould „r "
lined with spongt!-cake, and set on the ice till needed.
DlUKl) PKACJl SAL'CK.
Pick over an<l wash thoroughly; cover ,»itli hot water
leave all night ; stew until very soft ami when done
through a colander ; sweeten to taste, and then boil up once.
oran(;e float.
Put one (piart of water, one cup of sugar, and pulp and juice
of two lemons on the fire ; when boiling thicken with four table-
spoonfuls of corn starch, and boil ten or twelve minutes, stirring
constantly ; when cold pour it over some peeled and sliced
oranges, and spread the beaten whites of two eggs, sweetened
and flavored with a few drops of lemon juice.
RASPBEKRY RLANC-MANtiE.
Stew fresh raspberries ; strain ofl' the juice, and sweeten to'
taste ; ]mt over the tire, and when it boils .• tir in corn starch wet
111 cold water, allowing two talilesjuM.nfuls to a pint of juice ;
stir iintil cooked and jKUir into moulds to cool. Strawberries ami
cherries are very nice. Eat m itli sweetened cream or boiled
custard.
CHOCOLATE ICE CREAM.
Scald a pint of new milk and add gradually a cup and a half
of sugar, two beaten eggs ami two-thirds a cu]) of grated choco-
late rubbed smooth in a little milk ; beat, and set over the fire
until thick, stirring continually ; take off and add tablespoonful
of dissolve vl gelatine ; when cold put in the freezer ; when it be-
gins to set add two cups t)f cream, and two cups of cream whip-
ped to a froth.
LEMON CUST.VRD.
Beat one pound of sugar; and quarter of a pound of butter
together until light, add lour eggs also beaten light, and two
rolled crackers, one cup of milk and the grated rind and juict
of lemon.
■^'^C^ Hk 4 :,
IK a little rose
U]n>u it.
1)(;at four eggi
11(1 pour over
, which iiiust
'cture ; flavor
es of spongo-
I't oil the ice.
hiiiliii^ inilk ;
iinl vanilla to
e, acltliiig the
oii'.il or dish
led.
)t water and
.:n done jm-'"
I up once.
dp and juice
th four table-
lutes, stirring
il and sliced
gs, sweetened
I .sweeten to;
rn starch wet
I'int of juice ;
iwberries and
am or boiled
p and a half
jrated choco-
over the fire
tablespoonful
; when it be-
cream whip-
md of butv.r
^ht, and two
lid and julct
PUDDTNG.^.
Ill
.11 I
tlif
tlie
iteii
LEMON ICK CRKAM.
JT^'^^^^T^ "^ '^'"""•'' '^*''"''**-''> ; •"'•^l<'' tl jm-e thick
with H igar : .stir it into cream, allowing, „earlv thre,. . Lf. f . .
du/en lemons and freeze. »e"riy inn .. (luait-i to a
LK.MO\ ICK.
oran<;k ich.
Sit.::';.r':a;ir" ' '^"■■" ' »'-" ■""> ^^^^t:^::.
"i I'KACHES AND CRKA>r FROZFN
CRKAM TAl'IOCA.
Soak a cup of tapioca all night in milk enou-h to cover ■ in fl.n
morning add nearly a cm, of sutrar and the vH lu Tff ' °
bf'Ttpn • i.nf .> - „„^V e 11 .""«>'" .'•"" "X- Volk.S of three ei'-'.s
Dtaten , put a quart of milk in a pail and .set into a kpttl . Tf
uig also the whites of the egg.s beaten .still" *'^'^'' •''^'^■
PINKAPPLE PUDDINO.
To the beaten volk.s of five en.ro .4,1,1 It, if „ i ,.
8N0\V BALLS.
Boil a cup of rice in water without breaking the orains • n.r^
and core some good onoking apples ; .spread some o? he nee ,m
inaWing d ^h^Just large enough to cover an apple i ai am «
hm r • when d'n''' ""' ''^•^''""^'' "^^^ '^"'' '^"•' «i-n "fo? ^
nour , when dunu serve witii a nice lemon sauce.
LEMON CUSTARD.
Beat two cups of sugar and half a cup of butter until light,
tt2 THE SEASIDE rOOK BOOK,
then a-U fcur wcll-bcaten eggs, two grated crackers, the grated
rind and juice of two len.ons, and half a ,..nt of milk.
RICE CHARLOTTE.
7^^JC::i:;^ \ ;.!: int.. a n..uld aUcn.^ la,... of n.e an
peaches, either fresh or preserved, and set on tlie icc until .titt.
KICK CI!EAM.
Boil a eup of rice in .weet milk until soft, ad.ling sugar and
wUli' jc'liy ; La a, .:;„. of o-ean. n..til stiff, Hwcetcn, and season,
and liour over the rice.
LEMON .TELLY.
Soak a half box of gelatine in a cup anda half of warm water ;
xvlV. tlu. m.hitine is dis'.olve.l add a cup ot sugar, the juicV^of
r. li ,m. a d a euD and a half of boiling water; add the
^l^^r^n^^; W^^Wi.^ -1 the shell, and let come to a
boil • strain into a mould and set away to cool.
.JELLIED CRAPES.
Take about oned.alf cup of tapioca, two cups of grapes, three
fd li poonfuls of sugar, and a little more than a half cup ot
v-l'i • S the^tapioca and grapes t<.gether m a irnddnig
i h ;.m J over the water, cover closely, and bake very slowly
fdi an 'hour and a half ; eat warm with sauce or cold with cream.
APPLE CUSTARD.
Stew until ten.ler, in a very little water, a dozen apples ; fl.iv^.r
with the "rated rind of a lemon ; rub the.n thr..ugh a sieve, and !
to thrc e" ps of the strained apple add nearly two cups of sugar;
leax^it xii^il cold ; beat five eggs very light, and stir alterna ely
iSo (me Huart of ricli milk with the apples ; pour into a pudding
dish iuid bake. To be eaten cold.
COTTAGE PUDDING.
Three cupfuls Hour, or snthoienf to make the batter ; ^ tab^:
spoonful butter, one cupful sugar two ^f^^^^^^ ^^^^ ^^'^^ ,
., tp-isnoonful soda, one teaspooniul each ot creani ot t.utar aua
:nir- m'x ' crpn n of tartar with the Hour ; beat the whites o th.
;fs'; put he butter, sugar and yolks of the ;^S^« together ;theu
workiu the milk, soda and salt, addmg gradually the Houi am
^Wte oft u> eggs; there .should be Hour enough to make at airly
^^SiS^v biu-ran.ould or dish, and bake ; it ^may be turned j
ou^r served fron. the dish; to be eaten with any hnuul sauce.
CHOCOLATE PUDDING.
Scald together one .luart of milk and three ounces of gmted
PUDDING ti-
ns
crs, the grated
milk,
\ith sugar ainl
hen add a pint
yors f>f rice and
i ice until stitl'.
Iding sugar and
urn >nit into a
.nd till the s])aee
ten, and season,
■of warm water;
sfar, the juic'?>if
water ; ad<l the
id let come to a
of grai)es, three i
in a half cu]) of ]
er in a pudding J
jake very slowly
• cold with cream.
:cn apples ; flK\'^>r
•ough a sieve, and
iwo cups of sugar; ]
id stir alternately
lur into a pudding
batter; one tabl(!'
cupful milk, half!
L'an\ of tartar and '
it the whites of tlu-
"fjs tor'ether ; then I
.lally the Hour and ]
1 ti) make a fairly
; it may be turned j
any lic[uid sauce.
:e ounces of gratetl]
top, boaten stiff with sugar, and brown.
COKN STARCH PUDDING.
OneM-rtofnnlksetinto a ketU. of ^^^g\.Z\J:^,
ounces of corn starch, two ounces sugar, t' an ^^^^^^^^
^onr into the ndlk when boding, runUt^^^^ ^^ ^ ^^.,,
taking from the tire, add the w-itts oi
f,.„t,„ and navor. ^^^^^^^^^ ^^^^^^
One ,,>.a,t of ,nilk, three »o,la erackers, o„e e,,. a sn.all v-ee of
l.utter, spice «w\ raisins to taste ; bake.
I'fDDIN'f; SAUCE. , , ,
?"?■';, stir cousiantly „„til tl.iek •, I avoj- to »t . ^,.
?'■ '"•"' ™^r^'u.:^'olk"f a^o;™ ;. « Z^ a fe«- mi„u\es,
lirown sugar and the >oik oi an i„„ ,
stirring constantly ; flavor to ^aste. tablespoonfuls of
3. Hub well together until ^^g^t o lai ^i ^ ^,
light brown sugar two «s j^^^^ ' ,;,;\^i,,olved ; on no at>
boiling water, quickly and ''"' , "\^, /,\: ''.i,.,,! or it will lose its
count omit stirring constantly till w..d ^^i^^^l^;'
lightness ; add grated ^^^l^f;- ^^nlten with th^ sugar,
4. One cup of sugar, >o k ot one t „ v ^^ heaten.
four tablespoonfuls of boiling '";^^;;. ,,^;^ti thr - fourths of a cup
5. Kub to a cream V^-V'^^i^t £ d i' ^'oiling water until
of butter ; flavor to ^an ', ll^f f ,^ ^^ ^^, on ft just before
well heated ; pour om-halt pint oi oom. „
^•^^■^'"°- LEMOxX SAUCE.
1. One-half cup of butter, «- cui. of suga. yol W ^^ ^
one teaspoonful of r^\^^^f}^.^'f2^^• Stir tlie whole
ir(i.r;!^^;;;s^n:^ung^v:^^-^ -'^^^^-^^^ ^^'•
^n.^t^arge^blespoonf^aofbuttero^^^^^^^^
flour, one cup of sugar, grated i md and juic
STi;.\WUEl!UV SAr> E.
Rub half a cnp of butter and one cup of ^^^^^^^^
the beaten white of an egg^ and one oip ot
mashed. j^^^^,^ cj^UCE F<»H PUDDINGS^
lU
THE SEASIDE COOK BOOK.
ENGLISH PLUM PUDDING.
One pound of currants and one pound of raisins dredged with
Hour, one-half pound beef suet and one pound of bread crumhs,
one-fourth of a pound of citron, eight eggs, one-half pint of milk,
a large cuji of hrown sugar, and one of molasses, mace and nutmc/;
to your taste. It recpiircs six oi' seven hours to boil; turn it several
times. Pjcat the whites of six eggs and put in the last thing. Use
currants if you like them.
IMITATION PLUM PUDDING.
^ Soak some dried apples all night ; in the morning chop very
fine, put a teacu]iful of them into a ].int of molasses, and keep
slightly warm for an hour or two ; after that add one cup of
chojiped suet, one of water, one of chopped raisins, a pinch of salt,
a teiisjjoonful of cinnamon, tliree ])ints of Hour, and two teaspoon-
fuls of baking powder. Put the tlour in last, and stir all together
thoroughly. Boil two hours and a half in a liowl or tin pudding
mould. This may bo eaten with lemonjsauce, and is a good imitatiw
of a genuine jilum pudding. ' ,">"
BAKED APPLE PUDDING.
Six apples well stewed, (quarter of a pound of butter, half of it
stirred into the ap]>le whih' hot, and sugar to your taste ; when
cold, add six eggs, well beaten, to the apjije. Pound and sift six
crackers, butter your dish, and put in a layer of crackers and a
layer of your prepared a}.]ile, and thus uutil you have lilled your
dish ; let the cracker be the upper layer, and put the remainder of
your butter in small bits ui)on it. Pnike half an ho\u-.
EXCELLENT PARED APPLES.
Take ten or twelve good-sized, juicy a]>plus, pare and core. But-,
ter a baking dish, and i)ut in it the apples ; fill the cavities wit'h'
.sugar. Take a half teacuj) of liutter and tablespoonful of flour,
lub together until smooth ; to this jmt enough boiling water to
make it thin enough to cover each apple ; grate over them nutmeg;
bake in a slow oven one hour or more. Can be eaten with meat or
used us a dessert with cream.
APPLE OR PEACH PUDDING.
Pare and quarter fine sour apples, and half fill a gallon crock
with them ; take light bread dough, roll half an inch thick, cut
small places for the air to es<'ape, ami spread over the apples as you
would an upper crust for pie, cover and set on the back of the
stove, and let it cook slowly for a short time, then move it forward,
cooking in all aljout one-half hour. Eat with sugar and cream.
Peaches cau^jM used in the same manner.
'#,
APPLE OP PEACH DUMPLINGS.
Pare and core line juicy apples ; then take light bread dough,.
PUDDINGS.
115
dredged with
bread crumLs,
pint of milk,
■e and nutme/;
turn it several
st thing. Usi;
ling chop very
sst's, and keep
Id one cup of
L pinch of Halt,
two teaspoon-
ir all together
r tin pudding
good iiuitatii;-.!)
tter, half of it
r taste ; when
il and Hift six
irackers and a
ave lilled your
e remainder of
ir.
ind core. Bui-,
e cavities with
onful of Hour,
jiling water to
them nutmeg;
1 witli meat or
I gallon crock
ich thick, cut
t apples as you
\i back of the
ove it forward,
far and cream.
bread dough,.
cut into round pieces half an inch thick, and fold around each
apple until well covered ; put them into a steamer, let them rise,
then set ihfi steamer over a pot of boiling water, and steam. Eat
with butter and sugar, or cream. Use peaches in the same way.
BAKKD APPLE DUMPLIXO.^.
Cook apples almost entirely whole, coring or not, as you may
prefer ; melt butter ami sugar in a baking }tan. and having in-
closed them in good paste, bake ; })aste them constantly.
APPLE BATTEi; i'UDDING.
Three eggs, on-; eotfeecuiifnl of sour milk, one large tablespoon-
ful of butter, three large t.iblespoonfuls of sugar, one-half teaspoon-
ful of soda, and Hour enough to make a batter as stiff as cake. Add
'[Uartered ap[)les as desired.
APPLE CODDLE.
Pare and <(uarter tart apples, and mix them gently with one
Vnion for every six apples, nnd cook till a straw will pass through
them. Make a sirui) of half a pound of white sugar to each pound
of apples ; put the apples and lemons sliced, into the sirup, and
boil gently until the apples look dear, then take them up care-
fully, so as not to break them, and add an oum'e or more of gela-
tine to the simp, and let it boil up. Thm lay a slice of lemon on
each apple, and strain the sugar over them.
STEAMED DUMPLING.
Pare and ijuarter ripe, tart apples ; place them in a deep dish,
adding a little water ; make a crust as you would tea l)iscuit, of
sour cream or rich buttermilk, if you have it, if not, any of the
nice baking powder receipes will do ; roll about an inch thick ;
place over the apples, and steam one-half an hour. Serve with
.sauce made of one-tuird butter and two-thirds sugar, stirred to a
cream. This dumpling may be made of any kind of fruit, fresh
or canned.
APPLE PUDDING.
Pare eiiht or nine juiev apples and core them whole. Put tluMu
into a piidiliiii^' dish liaif filled with water, cover closely and sec
into the oven until tender. Drain olf the water, fill each appl ^
with jelly, and season with any s]iice preferred. Let them stand
until cool. Scald one pint of milk, into which stir one-half pound
of macaroons pounded line, a little salt, a tablespoonful of corn-
starch, three tablespoonf'uls of sugar. Boil all together a niiiiule
or two, and when cool, beat in the whites of three eggs, beaten to
astilTfroth. Pour over the apiplcs and bake twenty or thirty
minutes. Eat with cream.
ALMOND PUDDING.
Turn boiling water on to three-fourths of a pound of sweet
)
IIG
THE SEASIDE COOK BOOK.
alinonils ; let it iviuiihi until tlip. skin comes off easily ; rub with a
dry cloth : when <lrv, pound \\mi with one large spoonful of rose
water; 1, eat six epf,'s" to a stiff froth with three spoonfuls of fine
Avhite snr^ar, mix with one (piart of milk, three spoonfuls of poundcil
ciackeisffour ounces of melted butter, and the same of citron cut ^
into bits ; ad.1 alnioixls, stir all toir.'ther, and bake in a small pud-
din*,' dish with a linin;,' and rim of pastry. This pud.lmg is bes!
when cold. It will bake in half an hour in a quick oven.
DKLICIOUS PUDDING.
Bake a common spon;i;e cake in tlat-bottomed i)udding-dish ; when
ready for use, cut in six or ei-^ht ].ieces ; split and spread with
butter and return them to the dish. I\Iake a custard with tour
e"frs to a quart of milk, llavor and sweeten to taste ; pour over t\\v
cake and bake onedialf hour. The cake will swell and fdl th.-
custard.
DFd.MONK'O rUDDINC.
Stir three tablesjioonfuls of corn starcli into one (juartof boilin;/
milk and let it boil two minutes ; beat the yolks of live eggs wntl,.
six tablcspoonfuls of .sugar, llavov and stir m the .■orn starch. Pa!
the whole in a dish and bake it. W.est the whites of the eggs, ami
stir into them three tablespoon fuls of sugar, and when uicely dom
spread on the top and bake a light brown.
i'k; ruDDiNc
One-fourth pound tigs chopped fine, one-fourth pound bread-
crumbs, one-fourth pound sugar (brown), onedburth pound .suet
one-fourth pound candied lemon peel and sitron, one nutmeg, and
five eggs ; mix thoroughly, put into a mould, and boil or stean;
four hours.
FLORENTINE PrDDINf^. '
Put a. mart of milk into your pan, let it come to a boil ; mix
smoothly three tablespoonfuls of corn starch and a little cold
milk • add the yolks of three eggs beaten, half a teacup of sugar,
llavor with vanilla, h-mon, or anything your fancy suggests ; stir
into the .scalding milk, continue stirring till the consistenvy ol
starch (ready for use), then put into the i.nn or dish you wish to
serve in ; beat tin; whites ot the eggs with a teacu]) ol pulverized
siKMr, .'spread over the to]. ; i.lace in the oven a few minutes, till
the frosting is a pretty brown. Can be eaten M'lth cream, or is
good enough without. For a change, you can bake in cups.
OEI-ATINE iniDDING.
One ounce gelatine, one pint cold milk ; set on range and let
come .shnvlv to a boil, stirrinfr occasionally; .separate the yolks and
^v}^tes of six frt sh - . as ; beat th.e yolks well and .^tir slowly into
hot milk ; add half a pound of granulated sugar ; when (luite coid
stir in a quart of whipped cream, llavor with vanilla and Union /
PUDDINGS.
m
f
ly ; nil) witli a
]iooiiful of rose
(Kill fills of fine
fills of jiouiideil
le of citron cut'
in .1 small pud-'
|ni(li1ing is besl
oven .
iiif^'-ilish ; when
d spread with
itanl with four
; pour over the
dl and fill the
mart of hoilin;;
f live eggs with'
,rn standi. Pa!
if the e>rg.s, and
len nicely done
pound hread-
th pouTul snet.
le nutmeg, and
boil or stean;
to a hoil ; mix
d a little cold
;eocup of sugar,
^ suggests ; stir
consistency of
di you wisii to
p of pulverized
w minutes, till
ith cream, or is
I in cups.
range and let
tethe yolks and
stir slowly into
wlieii (|Uilf cuid
ilia and lemon ^
extract mixed ; have the whites of the eggs beaten very stitT, and
stir in the last thing ; pack on ice.
B1!KAI) PU1)D1N(;.
One coH'ccup bread crumbs, dried and rolled line ; one teacup of
sugar, one (juart of milk, one teaspoonfui ginger, a little salt, tliieo
eggs (saving out thr whites of two). When baked spread jtdly
over the top, then a frosting made of the whites of th<" eggs, and
one tablespoonful of sugar. b'ctiun to the oven until slightly
browned.
BUKAD AND Al'TLK I'lJDDING.
F,uttor a putlding-dish ; phioe in it alternate layers of bread
crumbs and thiiily-sliced apples ; spiinkle sugar over eaidi layer of
apjdes ; when th ; dish is filled let the to}) layer be of bread crumbs,
over which two or three tablespoon fuls of niclt<'d butter should be
poured. Bake in a moderately hot oven, and place two or three
nails under the pudding dish to keep from l)uiuingin the bottom;
let i"t hake from three-quarters to a whole hour, according to the
(juality of the cooking apples.
CABINKT PUDDINO.
The remains of any kind of cake hroken up, two cups ; half cup
raisins ; half can of peaches, four eggs, one and a half pints
milk. Butter a ])lain pudding mould and lay in some of the
broken eakc, one-third of the raisins, stoned, one-third of the
peaches ; make two layers of the remainder of the cake, raisins
and iieaches. Cover with a very thin slice of l)zead, then pour
over the milk lieaten with the eggs and sugar. Set in a sauce-pan
of boiling water to rea(di two-thirds uj) the side of the mould, and
steam three-' [uarters of an hour. Turn out carefully on a dish,
and serve with peach sauce, made as follows : Place the peach
juice from the can into a small saucepan : add an eipial volume of
'water, a little more sugar, and eight or ten raisins ; boil ten minu-
tes, strain, and just betore serving, add six drops of bitter almond.
CRACKER PrDDING.
Mix ten ounces of finely powdered crackers with a little salt,
half a nutmeg, three or four tablespoonfuls of sugar, and three of
butter ; beat six eggs to a froth ; mix with three pints of milk ;
pour over the crackers and let it stand till soft ; then bake.
SAUCE FOR CRACKER Pl'DOlNO.
One cup of sugar, one half-cup of butter, one egg, (»ue teaspoon-
fui of grated nutmeg, one lemon, insiile grated, three tables[>oon-
fuls of boiling water.
COCOA-NUT PID1)1N<;.
Ono-«|uarter of a pound of butter, yolks of live eg^s, » iie-(|uarter
of a pound of sugar ; beat butter and sulmv t'lgcthci- ; add a. little
of the cocoa-nut at a time, and one-half leacupful of cream. Do
IIS
THE SEA SI Die COOK BOOK,
not liiikc too loiir; or it will destroy tlic llavor. I'st- ont?c<ifO!i-mit.
After it is 1 Hiked, lieat the wliites of the ef,'f(s with four or five
tahlospoon fills of siigur. Sproad over the pudding and bako a
light brown.
CHOCOLATK I'UDDINC!.
1. Scrape very fine two ounces of vanilla chocolate; ymt it into a
pan, pouring over it one f]uart new milk, stirring it until it boils :
and adding by degrees four ounces of sugar, milling the choco-
late until it is smooth and light ; then pour out to cool ; beat
eight eggs to a froth, and mix with the chocolate; pour into a
buttered dish, and bake; three (juavters of an hour. Serve cohl
with sifted sugar over it.
2. One quart of milk, fourteen even tablespoonfulr, of grated
bread crumbs, tw(dve tablesjiooufuls grated chocolate, six eggs, one
tablespoonful of vanilla ; sugar to make vry sweet. Separate the
yolks and whites of four eggs ; beat U]) the four yolks ami two
whole eggs together very light, with the sugar. Put, the milk on
tlie ninge, and when it cumes to a ])erfect boil pour it over tln'
briad and chc ' <.te ; add the beaten eggs and sugar and vanilla ;
be sure it is sv ■ c enough ; pour into a fluttered dish ; Viake one
hour into a moderate oven. When cold, and just before it is
served, have the fdur whites beaten with a little jiowdered sugar,
and flavor with vanilla and use as a meringue.
3. One ([uart of milk, twelve tablesi)Oonfu]s of bread crumbs,
eight tablesjionnfuls of cho'^olate, yolks of four eggs. I'ut the milk
and bread ciumbs on the lire ; let tluni get mo(lcrately warm ; beat
sugar, yolks and chocolate, and stir them into the milk ; one table-
.s})oonful of corn starch ; let it get boiling hot, then turn in a dish
with the whites be. ten with sugar on top, and liake a light brown.
4. Make a corn starch pudding with a quart of milk, three talde-
spoonfuls of corn starch, and three tablespoonfuls of sugar. "When
done, remove about half and llavor to taste, and then to that re-
maining in the kettle add an egg beaten very light and two ounces
of vanilla chocolate. Put in a mould, alternating the dark and
light, and serve with whipped cream or l)oiled custard.
COTTAGE PUDDING.
One cuj) of sugar, butter the size of a walnut, one-half cup of
milk, tAvo eggs beaten sepaiatcly, one and one-half cup of flour,
two teaspooufuls of liaking jiowder. Serve with lemon sauce.
CHEKKY PUDDING.
Two eggs, one cupful of sweet milk, flour enough to make a still
batter, two teaspoonfuls of baking jowder, and as many cherries as
can be stirred in. Serve with cherry sauce.
CABINET PUDDING.
Butter a mould well, slice some citron, and cut it in any fancy
PUDDINGS,
110
It' cocoa-Tiut.
four or five
and hako a
put it into ii
ritil it l)oils ;
^ the chooo-
cool ; bt^at
pour into n
Serve coLi
Is of grateil
nix t'^'g.", on I'
Separate the
Iks and two
the milk on
r it over the
and vanilla ;
h ; hake one
before it is
dered sugar,
^ead crumbs,
I'ut the milk
■ warm ; beat
k ; one table-
irn in a dish
light brown.
, three table-
iigar, "VVhe'i
'11 to that re-
l two ounces
the dark and
I.
e-half cup of
cup of flour,
11 sauce.
3 make a si ill
ay cherries ;is
in any fancy
shajH' and place it tastefully ou the bottom ; place some raisins to
imitate tlouers, stars, etc.; put over them a ^ayer of sponge cake,
cat in strips of any length and about half an inch thick ; ou the
cake ])luce a layer of citron, cautlied fruits of several kin^ls, also
some raisins ; then another layer of I'uke, souie more fruits, and so
on, till the mould is nearly full. Set about a pint of milk ou the
tire, and take it olf as soon as it lises. Mix well in a howl three
ounces of sugar with three yolks of eggs, then turn the milk into
the bowl little by little, st'ining and mixing the while, and pour
over the e.ike and fruits in the mould. The mixture must be poured
over in sprinkling, and it must nearly cover the wlude, or within
half an inch. It must not he poured over slowly, fur the cake
absorbing the liijuor pretty fast you would have too much of it.
i'lace the mould in .i pan ol eold water so that the mould is about
one-third covered by it ; set on the lire, and as soon us it boils jil.ice
the whole (pan and mould) in an oven at about .'WO degrees l'"ahren-
heit, and bake. It takes one hour to bake. When done, phuie a
dish over the mould, turn upside down, remove the mould, and serve
with a sauce for pudding.
SNOW PUDDING.
Dissolve onedialf box of gelatine in one pint of cold water ; when
soft, add one pint of boiliiig water, the grated rind and juice of
two lemons, two and one-half cups sag ir, whites of live (!ggs (well
beaten;. Let it stand until cold and comuieu(.'es to jell ; then beat
in the whites of eggs.
SAUCE FOR SNOW PUDDING.
One (piart of rich milk, the yolks of live eggs, with two extra
eggs added ; add one-half cup of sugar, and tUivor with vanilla, as
for stirred sugar.
ClU'LVM TAPIOCA PUDDING.
Soak three tablespoonfuls of tapioca in water overnight ; put the
tapioca into a (juart of boiling milk, and boil three-ipiarters of an
hour ; beat the yolks of four eggs into a cup of sugar ; add three
tablespoonfuls of prepared cocoa-nut ; stir in and boil ten minutes
longer ; pour into a pudding dish ; beat tlie whites of the four eggs
to a stiff froth, stir in three tablespoonfuls of sugar ; put this over
the top and sprinkle with cocoa-nut, and brown for five minutes.
TAPIOCA PUDDING.
1. One cup of tajuoca, soaked two hours on the back of the stove
in one <iaart of water. Butter a pudding dish well and line the
bottom with pared and cord apples ; season the tapioca with a
spoonful of sugar, a very little cinnamon or nutnit^g, and salt ; pour
it over the apples, and bake until the apples are thoroughly done.
Eat with sugar and cream .
2. Take ttli tablesiioonfuls of ta])ioca, wash it in warm water,
drain off the water, and put the tai'ioca in a pan with a (^uart of
i\
I
/?0
THE SEAS/Dl'J f '<>(,/{ BOOK.
rich milk ; set the ])nn over a kplth- of lioiliuf; water, and stir it till
it thickens, then iidil two talpIes])oonfiil.s of Imtter, six of wliite
suf,'!ir, one lemon, tjrated (or Jiavor to suit the taste with fjood leninn
or vanilla extract), remove the jiaii from the lire, and having heati'n
four ef^;,'s very li^dit, stir tlifni {,'radually into the mixture. I'our
it into a buttered dish, and l>ake three-fourths of an hour. Serve
with rich cream or custard sauce.
3. I'oil one-half teacuj) of ta]iioca in half a pint of water till it
inclts. ]>y de^'rces stir in lialf a pint of milk, and hoil till the
tapioca is very thick. Add a well-heaten etjg, sugar, and flavoring
to taste. Turn into your jiudding dish and cook gently in the oven
three-quaiters of an hour. This dish is excellent for delicate chil-
dren.
4. Four tablesjioonfuld of tapioca, one quart of milk, four eggd,
leaving out the whites of two for frosting ; three tablespoonfuls of
sugar. Soak the tajdoca overnight, or for several hours, in a lit*le
water, lioil the milk and turn over the tapioca. Add, when it is
blood warm, the sugai' and eggs well beaien ; bake about an hour,
and after it has cooled a little, add the whites of the eggs to one-
half pound sugar for frosting. It answers well for a sauce, and
looks ((uite ornamental.
T). One cu]) tapioca soaked all night in water ; rub fine ; one
([uart of milk and a ]iinch of s-ilt ; let it come to a lioil and then
add the yolks of six eggs, well lu-aten, and one cup of sugar, and
let it boil to the consistemy of custard ; add the ta])ioca and boil
ten minutes : ilavor ; when cold cover the toji with the whites of
the eggs, beaten with a cu]>ful of white sugar. Set in the oven to
brown.
TEANSPARENT TUDDING.
Whites of six eggs, beaten stiff, one cup powdered sugar, butter
size of an egg, melted, two cujjs of flour and three cui>s of milk.
Bake in a quick oven and eat with sauce.
MACARONI PUDDING.
A quarter of a pound of macaroni broken into pieces an inch
long, one pint of water, one tablespoonful of butter, one large cuji
of milk, two tablespoonfuls of powdered sugar, grated ]ieel of half
a lemon, aiittle cinnamon and salt. P)oil the macaroni slowly in
a ])int of water (in a dish set in a kettle of lioiling water) until it is
tender ; then add the other ingredients. Stir all together, taking
care not to break the macaroni ; simmer ten minutes. Turn it out
in a dee]i dish, and serve with sugar and cream.
MOLASSES PUDDTNO.
One cup of molasses, one cup of sour milk, one cup of chopped
suet, one cup of currants, one teaspoonful of soda, a^ little cloves,
allspice, cinnamon, enough flour to stiffen. Steam one and a-half
hours.
rUDD/KCS.
121
1 stir it till
X of \\liiti'
^00(1 Icnifin
■iii<^ licatt'ii
ire. Four
ur. Serve
i'fiter till it
nil till the
il flavoririf^
ill the oven
lieatc chil-
four e^'^.^,
)Oonful3 of
in a lit*1e
when it is
t an hour,
:,'gs to one-
sauce, anil
fine ; one
and then
sugar, and
I and boil
whites of
10 oven to
,far, butter
s of niilk.
s an inch
large cuj)
leel of half
i slowly in
i until it is
ler, taking
rum it out
)f chopped
ttle clores,
and a -half
OlIAxMiE riUJJl^M.i.
I. Cut up oranges in small jiieees to make n thick layer on the
Inttom of a pudding dish. Make a thick boiled custard, and when
CHil pour over the oranges. L'se the whites of the eggs (two or
three>, make a meringue of the whites, s]iread over tlie top and
slif,'htly blown in the oven.
'2. Take one pint of milk and put on tlie stove to scald ; while it
is doing so, i*,ue and separate tliree ur four oiangea, and place them
in a two-(|uart dish and imt one teacup sugar nver them. Take
the yt.lks of two eggs, half a teacup of sugar, one-third corn starch:
beat ttgethcr and' add to milk ; let it scald up, then pour over the
oranges ; lieat the whites of two egu's stiif, and a litth' pulverized
sugar, and pour over the whole ; bake until tlie whiles are ol a
light brown.
:^. One ijuart of milk, three egg.s, twi) dessertsiioonfuls ol rum
stan'h ; use the yolks, corn starcli and milk, and make a lioileil
custard, let it stand until cold, i>are and slice four oranges in a
dish, with two cujis of sugar, pour the custard oviT the oranges,
stir all together, tlion put the whites, well beaten with a little
sugar, on the top of the whole, set in the oven for a few moinenls
to l)rown ; let it get very cold before serving.
rKACIi MERlNCa'E.
Put on to 1)oil a scant (piart of new milk, omitting half a tea-
cujiful, with which moisten two talilespooufuls of corn starcli.
Wlien the milk lioils, add corn starch, stir constantly, and when it
commences to thicken, remove from tlie tire ; add one tablespoon-
lul of perfectly sweet l)Utter, let vmA, then beat in the yolks of
three eggs until the custard seems light und .reamy, add one-half
teacup of line sugar ; cover the bottom of a well buttered baking
dish with ripe, juicy peaches that have been pared, stoned and
halved ; siirinkle two tablcs]>oonfuls of sugar over the fruit, jiour
the custard over gently, ami bake in a ipiick oven twenty minutes;
draw it out, and cover with the well-lieaten whites of the three
eggs; sprinkle a little tine sugar over the co]i, and set in the oven
until brown. Kat warm with sauce or cold with cm am.
PEAtli ri'DDINC.
Set eight or ten peaches into a ]iudding dish, half iill withcoM
water, cover closely and bake until almost done, hiain oif the
water and .set to cool. AVheri ( eld ]iour over them a batter made
of one (|uart of milk, live e^gs. well lieaten, eight tabhspnonfuls of
Hour, one-half teaspoonlul salt, Initter size of a walnvil, melted ;
two tablespoonfuls sugar, if preferred sweetened, and oi.e and a
half teaspoonfuls of baking powder. To be eaten with sauce.
PALACE rrDDINO.
Two egg.s, their weight in butter. Hour and white sugar ; [nit the
butter in a pan before the tire till half melted; then beat to a cream;
-■ i-fcr s^^'^^i-w^e.^ i>
I3:i
THE SEA fi IDE COOK BOOK.
bent the og^'s (yolks an.l whitps) tojr;ethcr for t.-n minutes ■ ufx
gently with tlic bultrr, add tlie .sii<riir, and thi-n tht: Hour l.y i.-
p't'8 ; add u very litth- niitiai'f,' and U'nion peel ; halt lill cups rvud
bake in a slow oven half an liour.
rKlNTKi.'S* IM'1)1>IX(;.
One cup of suet chopped liu.-, iwo ejrp;s, three tal)lespoonful,^ of
sugar, one cup of milk, one cup of raisins, one cu]' of currants, one
nutmeg or lemon extract, two teaspoonfuls of baking powder,' and
llourenougli to makt; a batter. Boil or steam two hours.
A (UH)\) PLAIX PUDDINC.
Cover the bottom of a buttered pudding dish with pieces of brcid
soaked in nnlk, then a layer of chopped apjiles or Iierries, adtl sugar
and sjuce if liked. Troceed till the dish is full, having liread at Uie
top. Moisten all well with milk, and liake three hours, closclv
covered.
JELLIED RICE.
To three pints of milk put a teacup o} rice and a little salt, cover
it close, and let it simmer about three hours ; beat it well and put
it into molds ami eat as blunc-mange.
KOYAL PUDDING.
Three-quarters of a cuj> of sago, washed and put into one (piart of
milk ; put into a saucepan, and stand in lioilin;,' water on the lange
until the sago has well swelled. While hot put in two tablespoon-
fuls of butter w- h one cup of white sugar. When cool a<ld the
well-beaten yolks of four eggs, put in a i.udding dish, and bake
from a half to three-(iiiarters of an hour, then remove it from the
oven and place it to cool. |5eat the whites of the eggs with two
tablesiioonfuls of powdered loaf sugar, till they arc a mass of froth;
spread your pudding with either raspberry or strawberry jam, and
then i)ut o!i the frosting ; put in the oven for two minute.-i to
slightly brown. If made in summer, he sure and keep the whites
of the eggs on ice till you are ready to use them, and beat them in
the C(ddest place you can hnd, as it will make a much richer
I'rosting.
RICE rUDDlXG.
Soak one cujiful of best rice ; after soaking four hours, drain it
iff; place the rice in i)udding-dish ; add one cu]»ful sugar, and
one teaspoonful of salt, and tdeven cupfuls milk and sjtice ; ]iut in
a moderate oven, and bake from two to three hours, stirring
occasit)nal]y at first, if the rice settles.
lUCE PUDDING WITHOUT EGGS.
One-half cup of rice, nearly one cup of sugar, one cup of raisins,
and two quarts of milk. Stir fiecjuently while baking, but do not
let it get too stiff.
rirpD/sos.
n.f
CREAM HICE.
Wash two taMospnoiifiilM of Th'o nn.l iul«l to it hnlf n nip of whito
suKtir, a tahlcspooiiful of j^ratcd nutinc«, satnc of salt, an>l ..ii»'
ouart of inilk. Set it in th.' ovt'U to Imko, stinin^' ott.>n. W Inn
thf* rice is disHolvcl, or very soft, r.-movo any brown cnist that
may I'c on ton, and stir in (luirkly half a t.-acup of corn-star.'h, dis-
soU'od in half a <Mip of ooUl water. It will thi.kon instantly. It
cati l.(i made the eonsistoncy of cnstard hy plaein^' it back m tlie
oven for one inonieiit. Serve with jelly, if for dessert.
SAOOPl'DDINC;.
Two large spoonfuls of saf,'o bf»il(nl in one (luart of water, the
i.eel of one lemon, a little nutmeg', when cold add four ef,'Rs, and a
little salt. Bake about one liour and a half. Lat with sugar and
SACOJHLLY.
To one quart of water put six lar^e spoonfuls of sago, the, same of
su-ar, boil to a jelly, stir it all the time while boiling, flavor to
\ uVir taste, put into moulds, and eat with eream,
SUKT rUDDlNO.
1 One teaoupful of molasses, one of suet, one of sweet milk, two
cups of raisins, two and one-half cups of tlour, one teaspoonfu o
L'im'ei one of cinnamon, one-half teaspooi.ful of allspice, one-halt
teas^.oonful nutmeg, on." teaspoonful of soda. Uoil or steam.
Miike sauce .same as for plum pudding.
2 One cup of choi.ped beef suet, one cup ot molasses, one cup ot
milk, three cups of Hour, one egg, one teaspoonful of salt, and
three-fourths of a teaspoonful of soda ; mix well, and steam two
lioiMs ; one cup of raisins. Serve with li.iuid sauce, llavored witti
nutnicir.
H One pint of bread sponge, one cup chop])ed suet, one cup
brown sugar, one cup sweet milk, one large cup raisins, one and
one-half teaspoons cinnamon, one of cloves, one of salt, one and
one-half teaspoons soda, Hour to make very stilf. Put in a two
(luart jian, and steam two hours and a half. Do not lift the cover
until done. iMake anv kind of sauce you like best, and .serve hot.
STEAMED SUET PUDDING.
One cup of stoned and choppe.l raisins, one cup of finely-ohopped
suet one cup ol brown sufjar, one cup of sour milk, one teasi)Oontul
of salaratus, and flour to stir it quite stiiV like bread. Steam three
hours,. Berries or currants may be used instead of raisins.
PLAIN BOILED PUDDING.
One cup sour cream, one-half cup molas'.es, one-half cup melted
butter, two and oue-half cups flour, one teaspoonful soda, a little
... i|. ^j;,. ..,,,].,oy,.o ;,.jf! biitter totretherand beat until very light;
stir'iu "the cream andsalt, and then the tlour gradually, until it is
a
m
TJfE SEASIDE COOK BOOK,
a Htnooth Imttci' ; beat in llio ilissiulvt.'i-l sudii thori)ii;,'lily, aiiil hnil in
a buttcrt'tltnold an hour aud a half. To bu eateu hut with sweet
liiiuiil 8auc(!.
VKLVKT ITDDlNf;.
Five e^'^'.s, beatcii s(!paratclv, one nip of snyar, lour tabh'H|iooii.
fills of c'oi'iistaich, ilissolveil in a iittl tM milk, and adch'tl to the
yolks and su'^ar ; boil tliree jiints of milk and add the other
inj^redieiits while l)oiIiii,i( ; reinuve I'mm the fire when it. becumes
(|uiet thiik ; Ibivor with vanill.i, and pour into a bakin;; disli ; lient
the whit<'s of t»lie e<.'^.s to a still iVotii, aibl half a cup of snj,'ar,
turn over the faiddinj,', and place in the oven and let bruwn
•slightly. To be eaten with this sauce : Volks of two eg^s, oiii' cup
Hu.!,'ar, tnbkspoonful of Imtler ; lieat well, add one cu]i of boilini^
milk, set on the stove until it comes to boMing heat, flavor with
vanillit.
YFdiMK'Kl.Ll rUDDING.
1. Into a i)int and a half of boilinj,' milk drop four ounces ol
frcsli vermicelli, and ke»!p it simmerin.'^ and stirred up gently ten
minutes, Avhcii it will have become very thick ; then r.iix with it
three and one-hidf ounces of su^iir, two ounces of butter, and a
little salt. \Vhen the whoh; is well blendetl pour it out, beat it for
a few minutes to cool it, tht!i: add by de^'ioes four wtdl-beaten e;,'gs,
the grated rind of a rcmoii ; jmur a little clariiietl butter over the
top ; bake it from one-half to ihrec-fourths of an hour.
2. Boil in a quart of milk the rind, of half a lemon, a stick of
cinnan'ion, and four ounces of su^^'nr, fori|Uaiter of an houi'. Stiain
the milk, set again on the lire, adding four ounces of vermicelli.
Stir it, and let it boil twenty minutes. Then pour it out, and stir
in two ounces of butter, and two taldespoons of cream. Beat up
the yolks of .six, the whites >jf three eggs, and mix ([uickly. Pour
at oni'e into a buttered dish. Bake in a !slo\v oven three-quarters
of an hour, sift sugar ever it, and serve hot with any nice pudding
sauce. Flavor the sauce with vanilla.
PASTRY.
For pastry use the best of material.
In warm weather keej) the pa^te in tlie refrigerator until
wanted, and bake in a hot oven.
A well-beaten egg rubbed with a bit of cloth over the lower
crust of pies will prevent the juice from soaking through it.
Puif paste shouhl always be made of sweet, soPd butter.
The juice of fruit pies, if thickened with a little corn-stareh,
will not " hoil over."'
In making good pastry it is nece.ssary t(» have the butter sweet,
the iard fresii ; the ilour shuuld Ik; of the best quality, and
sifted ; the water for wetting as cold as possible — ice-water pref-
until
PASTRY. I'-''
orahk'. In rolling the crust roll always one way, and bake in a
(luick oven.
^ PAHT V.
Toon." .HI. ol water taK. up of 1 .r Mttlf salt au.l
.sonu- Hour ; mix tojjetluT will. .1 kuiJV. NVhni still" rnouKh roll
out on a l.oiinl, snrt'iid on with ji kniff a lavcr of hinl, an.l sitt ovt-i
a littlf Hour ; loll all toKPth.r, uikI then rollout on the board aKiin.
rei-eatiuK this for three or four tiiue.s. The entire amount of lani
used for'()iie eui. of water slmiiM be about two cups. This wil;
make three pies.
l-L IF TASTK.
1. One pound of Hour, one ].ound of butter, one ('(^'x ; mix th(
Hour wiUi a lumpof butter the si/e of an ej.% and the egj< to ii
very stilf I'aste with 1%1d water ; divide the butter into h!x tM|ual
parts, roll the paste, and .spread on one part (.f the butter, dredj^-
iiiK it with Hour. Repeat until all the butter is rolled in.
'J. Take one pound o*" sifted Hour, on whith sprinkle a very littli
suKar ; take the volks . f one or two e^'i?s. and beat into them a
little ice-water, liud pour ^'eiitly into the reuler of the Hour and
work into a linn paste, adding' water as it is necessary ; divide
three-(iuarters of a ])ound or a pound of firm, solid butter, as you
prefer, into three parts ; roll out the paste, ami sjirend one part ol
the butter ou half of the paste ; fold the otiier lialf over, and roll
out again, repeating,' the process until tin' butter is all rolled in ;
then set the paste ou the ic(! for liftcen or twenty minutes, alter
whieh roll out again three times, each time rollini,' in the opposite
direction ; then ].ut on the ire again until cold, when it is ready
for use. It will keep several days in a refrigt rator, but shouhl not
freeze.
AITLK TAl.'TS.
Pare, (luarter, core, and boil in a half teacui)fiil of water until
very soft, ten large apides ; beat till very smooth, then a.ld the
yolks of six eggs or three whole <-ggs, juice and grated nnd ot two
lemons, half cup butter, one and a half cups sugar, or more it not
sweet enough ; beat all thoroughly ; line little tart tins with puti
paste, and Till with the mixtur-' ; bake live minutes in a hot oven.
.SLlCld) Al'l'LK riK.
Line pie-pau with .rust, sprinkle with sugar, fill with tart apples
sliced very thin, sprinkle sugar an.l a very little .iniiamon over
them, and add a few small bits of butter and a tablespoonful water;
dredge in flour, eover with the to]) crust, and bake half to three-
(luarters of an hour ; allow fVair or live tablespoon fuls sugar to on.'
i,ie Or, line pans with crust, till with sliced aj.i.l.'s, pat on top
.rust, and bake ; take ofY top crust, put in sugar, bits of butter,
and seasoning ; replace crust, and serve warm. It is dehcious with
sweetened cream.
1:6
THE SEASIDE COOK BOOK.
LEMON CUSTAIM) PIE.
Orate the rind of one lemon, .s(|ueez(i tlie juiee into one and one-
half cups of su^'ar, ])uttf'r the size of an i'^it, one tahlespoonful of
flour, and the yolks of four effrrs, stir all together as for cake, and
pour over it one pint of boili!i<,' milk, heat the whites separately
and stir in after it has oooled a little, then bake in a crust as you
would a eustard pie.
TVVO-CKl'ST LEMOX PIE.
Line your jiie dish with a good crust ; roll your lemons to soften
them ; grate the rind of out; large or two small lemons ; cut thi'
lemons in thin slices ; ])ick out the; seeds; spread evenlv one layer
over the crust ; spread one cnp of sugir over the lemon ; then add
one cup of paste, made by taking four tablespgonfulsof Hour, wett-
ing it with ("old water the same as you would ilo to make starch ;
turn boiling water on it, stirring while cooking on the stove a few
moments, adding a pinch of salt with the grated rind of the
lemons. When 1hi<:kened enough, jiour it over the sugar and
lemon ; cover with a crust, cutting slits in to let out the air ; bake
slowly.
LEMON PIE.
L Two lemons, half cup sugar, yolks of four eggs, one quart
milk, two-thirds cu|» of Hour ; whites, beaten, put over the top
when pie is done.
2. Three eggs, one grated lemon, one cup of sugar, one-half cu]«
of water, two spoonfuls of Hour ; bake ; beat the whites separately
and add sugar, not <piite as much as for frosting; put into tin-
oven and brown a little.
3. Two lemons, juice, and rind grated, two cups of white sugar,
one cup of cream or rich, sweet milk, two tablespoon fuls of corn
starch, mixed with the yolks of six eggs ; bake in a rich crust ;
beat the whites to a stiff froth, with eight tablespoonfuls of pul-
verized sugar ; spread on the toj) of the pies, and brown. This will
make two pies.
4. Grate two lemons, two cups of siigar, two eggs, half a cu]i
of water, one tablespoonful of butter, one of flour. This will
make half a dozen pies.
5. Grated rind and juice of one lemon, to which add nearly a cup
of sugar aiid piece of butter, half the size of an egg ; into one cup
of boiling water stir one tablespoonful corn starch, beaten with
the yolks of two eggs ; bake with an under crust, and when done,
spread over the top the whites, beaten stilf. with a little powdered
sugar, and return to the oven to brown.
6. One teacnpful of powdered sugar, one tablespoonful of but-
ter, one egg, juice and grated rind of one lemon, one teacup of
boiling water, one tablespoonful of corn starch, mixed in a little
cold water cream, butter and sugar together, and pour the Ixot
';^\%'^-..j^m*mvMf*»=!m'>^mm«mr*
PASTRY. 127
oikf^^ ^'^^^ them. When cold add the k^mon aud beateu egg.
7. One cup of sugar, two tablesjioonfuls of cornstarch, and a
cup ot boihug water, butter half the size of an egg, the grated rind
and juice ot a lemon ; cook together till clear, and when cold add
the yolk of an egg. Lino the ],late with j^aste aud bake , then (ill,
putting on the white of an egg with a little sugar lor icing, then
put in the oven and brown.
MOCK MINCE riE.
Three soda crackers rolled fine, one cup of cold water, one cup
ot molasses, one-half cup of brown sugar, one-half cui. of sour
cider or vinegar, one-half cup of melted butter, one-half cup of
raisins, one-hall cup of currants, one egg beaten light, one tea-
spoon ot cinnamon, one-.piarter teaspoon each of cloves, allspice
and nutmeg, five apples choj.ped line.
MINCE MEAT.
1. Two pounds of lean beef boiled ; when cold chop fine; one
pound ot suet minced to a powder, five pounds of juicy apples, pared
and chopped, two pounds of raisins seeded, two pounds of sultanas
or seedless raisms, two j.ounds of currants, one-half i)ound of citron
Chopped, three tablespoonfuls of cinnamon, two tablespoonfuls of
mace, one tablespoon ful of allspice, one tablespoonful of fine salt,
one grated nutmeg, three i>ouuds of brown sugar, one-half gallon
ot sweet cider. Mince meat made by this recipe will keen till
spring. '■ '
2. Three pounds of beef chopped fine, six pounds of apples, one
pound of suet choi)ped fine and mixed with the meat, four p.)un.ls
01 raisins, six pounds of currants, one pound of citron, one pound
ot candied lemon, and two pounds sugar, a tablespoonful of salt,
two oranges, grated, and powdered cinnamon, nuice, cloves, and
nutmeg to ta.ste. Add three pints of boiled cider and set on the
stove, stirring to prevent Inirnini,', until thoroughly scalded. Add
enough sweet cider when using tu make it moist.
CPxEAM TIE.
1. Place one pint of milk in tea-kettle boiler until hot (not boiling);
add one cup white sugar, one-half cup fi.nir, and two eggs, well
beaten ; stir rai)Hlly until thoroughly cooked; fiavor with lemon
or vanilla; pour over crust, which should be previously baked.
iJeat the whites of two eggs to a stifi' froth ; add three tablespoons
ol })owdered sugar ; jiourover the custard ; set in oven, and allow
to come to light brown. To be eaten cold.
2. Three eggs one cup sugar, one and one-half cup Hour, table-
spoonful of sweet milk, two teasjioonfuls of leaking powder; l)ake
in a shallow pan. Cream; three eggs, one pint of nalk, ' three
tablespooululs ot Hour, five tablespoonfuls su"ar ■ .-i little salt
fiavor to taste, and boil until thick. ° ' ^ ■ ' " »
I
I
■:---,ViW*»ite'^^"
1.2S
THE F;E ASIDE COOK BOOK.
COCOA-Xl'T VU\.
Opf'U tlie oyoe of a (.•oco.i-imt witli a pointed knife or j^nmlot, and
pouroutthemilkintoacup ; rlicii l.icak the sludl and take out
the meat and <fv>xU'. it line. Take the same weight of .sii<Mr and
the grat.Ml niU and stir to-(!tIier ; l)eat four egr^.s, tlie whites and
stir togetlier ; beat four eggs, the whites and yolks separately, to
a stil toam ; mix one cup of ,;ieam, and the milk of the cocoa-nut
with th.. .sugar and nut, then add the eggs and a few drops of
orange or leinon extract. Line deep pie-tins with a nice crust,
Idl them with tlie custard, and l):ike earefully one-half an hour.
(liKAM PUFFS.
Melt one-half cup of butter in one cup of hot water, and while
huiiing, beat m one-cup of Hour, then take off thi; stow and cool ;
when cool, stir i.i three eggs, one at a time, without beating ; droi.
on tins quickly, and bake about twenty-Hve minutes in a moderate
oven. I'or the cream; half jtint milk, one egg, three taldespoons
sugar, two large teaspoons Hour : boil same as any mock cream, and
Ijivor with lemon. AVhen baked, oi-en the side' of each purt' and
hll with cream.
FPvENCH PUFFS.
• >ne ])int of sweet milk, six ounces of flour, four-eggs, half a salt-
spoon of salt ; scald the milk and pour over the Hour, Iteat until
smooth, whisk tlie eggs t.) a froth, and add to the Hour and milk
wlieii suliiciently cool. Have ready a kettle of boiling lard, and
drop one teaspoonful of the batter at a time into the lard, and fry
a Jiglit brown ; sift white sugar over them, or eat with siruj..
CKEAM TAPTLETS.
Make a paste with the white of one and yolks of three eggs, one
ounce of sugar, one ounce of butter, a pinch of sidt, and Hour
suliieient to make into a paste ; work it lightly; roll out to the
thickness of a 4uarter of an inch, line some patty-pans with it, Hll
witii uncooked rice, and liake in a moderate oven until done ; re-
move the lice and Hll with jam or preserves, and at the top plaee a
spounlul of whipiK'd cream.
DELICATE PIE.
To stewed api»les suHicieut for four pies, one-half pound of but-
ter, SIX eggs beaten sej.arately, one j^ound of sugar ; flavor with
lemon, the apples being (^uite cold before adding the eifL's. Bake
as a tart pie. ^
FPU IT PIE.
Line a soup p.late with a rich paste, and si.iead with a layer of
strawLeny orrasi.berry preserves; over which sprinkle two tablc-
spoontuls of hnely-chopped almonds (blanched of course) and one-
liall ounce of candied lemon i)eel cut into shreds. Tiien mix the
iouowing ingredients; one-half [(ound white sugar, one-iuarter
/
PASTRY.
/Si)
r
/
pouml buttor, jneltcd, four yolks and two whites i i'gg«, and a few-
drops of almond essence. l>eat well tof^-cther and iiuurtlu; mixture
into the sou)) plate over the preserves, etc. Bake in a moderately-
warm oven. When cold sprinkle- or sift a little powdered sugar
over the top. A little cream eaten with it is a great addition.
(JOOJ) TIE CRUST FOll DVSPJa'TK'S.
K(pial i:)arts com meal, (iraham flour, and white flour : wet \\\)
A\ ith sweet cream, and add a little salt ; bake in a iiut oven.
MOTHERS LEMON PIE.
The grated rind and juice of throe lemons, three tablespoonfuls
sugar, three tablespoonfuls Hour, three eggs, one pint of syru[) ;
mix well ; make paste as for any pie) jwur the above mixture in,
and cover with a to[) crust. This is enough for three pies.
Excellent.
APPLE PIE.
Fill the pie crust with sour, juicy apples, pared and sliced
thin, put on the upper crust and bake until the apples are soft,
then remove the upper crust, a<lding sugar to taste, a small piece
of butter, and a little grated nutmeg ; stir this well through the
apples and replace the erust.
APPLE CUSTARD PIE.
Two eggs, four or five apples grated, a little luitmeg, sweeten
to taste, one-half pint of new milk or cream, pcjur into pastry.
APPLES.
Two ])ounds of apples pared and cored, sliced into a pan ; add
one pound sugar, the juice of three lemons, and grated rind of
one. Let boil about two hours, turn into a mould. When cold
serve with thick cream.
WASHINCTOX PIE.
For the crust use two cujis sugar, one-half cup butter, three
cups sifted flour, four eggs, one-half tc aspoonful cream tartar.
For the tilling : one tablespoonful corn starch, boiled in onu-half
pint milk ; beat the yolk of one egg very light, and stir into the
milk, flavor with vanilla, and when cold add the other half of the
milk aiul the white of the egg beaten to a stiff froth and stirred
in (piickly ; spread this between the cakes, and ice it with the
white of one egg and eight tablesi)uonfuls of fine sifted sugar;
flavor with lemon.
APPLE CUSTARD PIE.
Stew sour aj)ples until >oft, ancl press through a colander ; use
tlie yolks nf tlu'ec ct'^s, butter the size of an egir, witii su'^ar and
seasoning to taste, for each pie ; s})read whites over the top when
baked.
Al
130
THE SEASIDE COOK BOOK
(;OCOA-NUT riE.
C^n"laM:^:Lfu/tSr%K^ -e-half cup« .ilk. three
finely grated ; ^e crust Za^^ ^ sllfTf-.r ^uS";;:^
RIPE CURRANT PIE
One cup mashed riDe cnrnnfa r^»^ e
fuls water, o„e of Ho , • I'e tt, wifh fl ""^ ']T''. ^"'^ tablespoon-
frost t]>e top with the bea V te3 'th^ '"^ ^'^^^' ' '^''^J^^.
Hpoonfulspow<lored sugar, and biwn in oveu^^^^^ and two table-
<'RKEX CURRAXT PIE.
Line an inch i)io-disli wifli n ,,. i •
bottom two he.mig tab e^ oon^- ; ?^'''"'™-l* ' '^'''''^^^ "^"^'r the
of corn starch)^ni''xcxl t C on n^T'"'^ 'T ^'^ ''^'"'- ^'*'' -"«
washed clean, and two t^^^^ZX :^^^';^r'''- 7^'""*^'
four heaping tablesj)0(mfuls su-n In i f i' '^' sprinkle with
eoW water ; cover Im bZ K/, iT^V^n^.'^.S' '''"''"'"''
HURRY PIE
nice and handy for fanners' ^viveL ^ ' '^''"''''- ^^ '>
SUMMER MINCE PIES
ta^SiZr:;?!^-;:;;;:;;;':;;',";;;;. -,"i;f;s t.„ 0,,,,. „.„te,
ORANCE SHORT-CAKE
i.owd:;=;h::t:;;;;;i;^-::;f-ir^^^^^
with cold water, ^vork a^liUe as o .■;;;'; =, "?'' ^"* ^'^'•>' «*•»")
lay sliced ora..gos between cut ,«:it'':f'r' '^''" ^''"^"' '^"'^
ding sauce. squaies and serve witii pud-
PINEAPPLE PIF
then a,Wac„'p,f crea,, • 1,' k,.' I^ '""'"gS" l«»to„ ligl.t,
lieaton>vl,it«s„ftl,eeggsm'to;, "' ""'"<^'-<="«t, with°thc
cream; cream tiie Imtter and beat it Jifh / ' ""'' "'I'^"' "''
th. egg«. Bake witi. an under-erust.' To^e eaten coIdT "'
r"
IW^TIIY.
/.?/
eo
It
0.
riJM'LANT ClIAULOTTE.
^Vash an.l cut the pie-plant iiitu .-mall jaccvs, cover tlie bottom
bvf,- i;"' •^"'«, ^^'^^^ ^-itl' ;^ ^VX''- -f l>ie-pluut a,ul sugar, then a
lajei ot bread-crumbs and bits of butter or tniu .slices of bread
nicely buttere.l, and so on until the <lish is full. Allow a nound
of sugar to a pound of fruit. Bake tiiree-pia. ters of a.. h!.ur in
a moderate oven. If preferred, turn over the charlotte a boiled
custard when ready for the table.
PU.MPKIX PIE.
1. Cut the pumpkin into large pieces, and with the skins on •
when df.ne .scoop out the jmlp, then a.ld two quarts of milk four
e.ugs, two tablespoonfuls of ginger, two tablespoonfuls of c'inna-
mon and one teaspoonful of salt , sugar to taste.
2. A small pumpkin baked, scoop out the jmlp and add two
quarts of milk .sugar to taste, onc-ha!f cup molasses, tablespoon-
tul ot t-dt, and guiger and cinnamon to taste.
RHUBARB Pli:.
Stew rhubarb; add the grated rind and juice of a lemon, the
well-beaten yolks of two eggs, and sweeten with white sugar •
line pie-tins with a goo<l crust and Hll with the rhubarb ; bake
until the crust is a delicious brown ; beat the whites to a stiff
troth— It will be necessary to add three tablespoonfuls of i,ow-
dered sugar ; flavor with vanilla and sprca.l (,ver tlie tops of the
pies ; return to the oven until of a light brown. The eggs ami
lemon given are enough for two pies.
STRAWBERRY .^"ilORT-CAKE.
1. Make a biscuit paste, only using more sh.u'tening ; roll thin
and put a layer in a baking-pan, spread with a little mdted but-
ter and dust witli floui, and add another layer of cru.st .sorcad
as before, then another layer of crust, until all is used;'baki in a
quick oven, and when done spread strawberries between the lay-
ers, turning the upper one crust-si.ledown, spreading with straw-
berries, and pour over all charlotte-russe or ^^■hipJe<I cream -
Orange short-cake can be made by simply substituting sliced
oranges for strawberries. ^ oin.eu
2. Make a nice soda-biscuit dough, bake in deep jelly-cake or
pie pans, split the cakes and between the layers spread the
strawberries sprinkled with sugar. Eat with cream. Other be r^
nes or peaches sliced and put between the layers are nice.
TARTS.
Use the best of puff paste ; roll it out a little thick* than for
pie-crust, and cut with a large biscuit-cutter twice as many as
you mteiul to have ol tarts ; then cut out of half of them a small
njum „i the centre, which will h-ave a circular rim of ciS
^d "^Jl ':^-^. ^' . !^L- J^-J-^^ I^'-- ^ ^^ke in pans;
and till with any kind of pre
serves, jam, or jelly,
/.;
TJIE SEAS/D/C f'noK /;(>nh\
CHOCOLATI-: DKOPS.
One cni) of cream aiul two cups of powdered sii.yar ; .set in a
v-csHcl of ]).m1iii,i< water and l.uil until .stifi'; into another vessel of
hot water s.'t a halt ouj) of _!,r,.ated chocolate and let it molt • roll
the sugar into halls and dip into the chocolate, and then set
a^ay to cocil.
LKMOX TAFFN .
/rwo cups whit.' sugar, oiu. cup boiling water, one-quarter cud
vinegar, onc-hali cup huttcr, llavor with lemon; pour in tnittered
plates to cool.
( 'H0( 'OLATK CJARAMKLS.
Om-half pound chocolate, two pounds sugar, two tahlespoon-
luls vim;gar, two tcacuj.s milk, one lump of butter twice the size
of un egg, SIX tablcsp.M.nful.s molasses; boil until it hardens in
cold water.
A PRKTI'V TEA DISH.
Make a short sweetened i.ie-crust, roll thin and iiai-tly bake
m Hheets ; ))eh)re it is <piite done take from the oven 'cut in
squares (.f f(.ur inehes <,r so, take up two diagonal coriiers and
pinch together, which makes them basket-shaped ; now fill with
wliipped cream or wiiite of egg, or both, well sweetened and
riavored, and return to tlie oven for a few minutes.
KAJSrX J'IK.
One lemon juice and yellow rind, one cup of raisins, one cut.
of water, one cup of rolled crackers; stone the raisins, and boil
:n Mater to soften them.
SWEET-POTATO PIE.
Scrape ch'an two good-sized sweet potatoes; boil; Miien tender
rub through the colander; beat the yolks of three e"<^s bidit- sti'r
with a pint of sweet milk into the jintato; a-ld a Miiail teacup of
sugar, a pincli ot salt: llavor w fth a little fresli lemon, or extract
will do ; bake as you do your pumj.kin ])ies ; wiien done make a
•neringue, top Avith the whites of eirgs and powdered su<^ar •
brown a moment in the oven. * '
ORANCiE PIE.
1. Beat to a cream one-half cuj) sugar with a tablespoonful of
butter, and add the\bcaten yolks of four e^gs, the .rrate<l rind
ind juice of two oranges, and tiicn the whites of the e^^gs beaten
;tifl; bake with one crust.
2 Tale four good-sized oranges, peel, seed, an.l cut in very
^mall [.leces ; add a cup of sugar and let stan<l. Jnto a (aiart of
nearly boiling milk s.irtwo tablesi)oonfuls of corn-starch mixed
A-ith a httle water and tlie yolks of three eggs. When this is
lone let it cool, then mix with the oranges, "put it in simi'U- •.
lower crust. Make a frosting of the whites of the eggs ai.ri nu.'-
/
/
PASTl:)- (UsTA/.'/rs j\/> r /,■/,■. I. i/.v.
/.?,;
{
li;il{ eiii) of sugar; .si)i-cail it ovur top (.1 piu.-,, aii.l (.l.icc lor a tew
seconds iii tlie oven to hrown.
.'?. Tlie juice ami part of tlie rind of one orange, two talde-
spoonfuls (,f rorn-staroh, one cupful r,f hot water with one-((uar-
ter box of gehitine (lissolvcd lu it. Mix and hake in one or two
pies. To he eaten cold.
()V8'I'j:r i'attje.s.
Line small patty-pans witli pull paste, into each pan i)ut six
oysters, bits of butter, pepper and salt, sprinkle over a little
flour and hard-l)oiled eggs clioi)po(l (alh.w ing alxuit two eggs for
SIX [latties), cover with an ujipcr crust, notch the edyesan<f hake.
Ser\e either in the pans or remove them to a large platter.
MALBOROU(.l[ J»1K.
Six tart apples, six ounces of sugar, six ounces of butter or
tuck cream, six eggs, the grated i)eel of one lemon and one-half
the juice, (irate the a])ples after paring and cc.ring them, stir
togetlier the butter and sugar as for cake, then add the other in-
gredients and bake in a rich under-pastc only.
PKAC'Jl I'lK.
Line a deep dish with soda-biscuit dough or pie-crust rolled
one-fourth of an inch thick, fill with peaches pared, sprinkled
with sugar and a little tiour, and, if not too juicy, add al)out
two tablesiKxmfuls of water, .put on the upper crust, secure the
lodges and bake.
Kat with cream.
^ < ■««
CUSTARDS AND CREAMS.
APPLE MERL\(iUE.
Pare, slice, stew and sweeten six tart juicy ap[)les. Mash very
smooth or rub through a sieve. Scason'with nutmeg (jr leuioii-
:)eel. Line a generous-sized plate with an under-crust, and bake
,irst. Whip tlie whites of three eggs with three tablespoonfuls
-f pulverized sugar, till it stands alone. Kill the crust with
ipple, then spread the eggs smoothly over the toji. Heturn to
the oven and brown nicely. If you put yctiir eggs in a disli of
'■old water a while before breaking them, tliey will Ijcat up nicer,
APPLE SNOW.
Prepare eight medium-sized apples a-i for sauce ; after it is
•old, break the white of one egg in a dish ; turn your apjde sauce
.)ver it and whip witit a fork thirty minutes. Care shouM he
aken that eacli blemish be carefully cut away in prei)aring the
..pples, as the whiteness: of the snow depends mainly on this.
APPLE PUFFETS.
Two egg«: one pint of milk; sufhcient flour to thicken, as
/,,'(
rirE UKASIDE rooK JIOOK.
an.1 .^.„'».-. vo„ can ,„,„tit„t. .u^ ftj;;i;..";t 'J'r.'jpLr.r'
\-Kr.\-KT ISLANCMAXliK.
vJ;i;t'tir;:f,,nrt';?r'c,r'"l,'c"i','.;f^ «"'"'T' »'■»''«'' - »
-gar one tea,, nful ex"tr„ " ^i " t .ril' "I'';'. 11',"'''""
aiHHoIve.hako ". tS^trb^'lS";.' "' '^ "r ^^ ^''^>' ^'-^
fl.ucn ).y degvccs, nux,„g .t well. Pt.t iUo n.n.lds Met mS); cliu;
FRUIT liLAXC-MANCK
To be eaten Mith crean, and sugar. ' ^ "'^ ''^^'^^' ^" ^'^'"l-
CHOCOLATE BLANC-MANCE
sweetened) ; twelve ta kIpoZ ^ --^ A i fVf "^^^^'i *''"' ^^e
before tunu'iig into tlu 3 ' '1'° L ^ ^^\' ^''^''*'"" •i"^*
sugar and crean. ' ^" ''" '**'" ^^'^'e" cold, with
eov;/^;: ^"ir^^nuLs^^^S''!;!::'. rr "'"^" ^^^- - ^^'^^
tl.ree-quarters of a i nnu .71 su? ar v K nJV ''"' '^"^'^ "^ """^'
milk and ehoc-.late together iT ve n'un V? , "'" ""f- ^^?'^ '-"'^'
tine, and h^t the whole hnif^..' *'!''" ^"'^ ^" t^'^' «t'l'i-
stantly. Add on^ tlls^!:'! V'Sh eXet ^^'^"^ V"'
moulds to eool. \auuu e.xtiact, and juit ni
cupof sugarandt;:;-^^:^^ l^r:^'-:^^ -;^^^ {^-' -''' '-e
eight nnn.ites, stirring all the tim - \V "-''^'^"H'^^'' 'VV^ '"^''
with the egg-heater for live m^n f . "'" "•'"''>■ ^^"^^'- ^'^'-^t
put into a mtuld to cool. '""'"'' ^' ''^^•"'' ^^ '^'^ ^ ^^"i"'^ nnd
RICE BLAXr-.AJAN(;E
/
cvmjw., .,.v/) .•/.•i-,,.,/,,,
i
us
Til^'^'^'^r'^^^^^-T':^'^ pint of n.ilk, fourteen
''Ji« quart of ere')... , ,. •'^- 7' '-KJ^AAI.
Vmun. ' ''''^^''^«"^--^Uu:ceto,etil:r^!,:U';'-;;-
flavor to taA f '"'''" ^^'.'-•^ '"'til vorv I,„).f
f^«o tablespoonfuls of .t,.n i ^^^^'•^^^^■
/ '' THK SEAS 11)1'] cnoK UnoK.
Iialf fullof tli.^Nvlii|.iMMl ..n.iimau.l lill tlu^ gla.sswill, t!io ahovo
CIIOCOLATK CCSTAKI).
Make a boiled ciistanl with ..u,- .,nai-t of milk, the vulks „f six
fig«s SIX tal|l..;.[KM,i, tills of .siiKar, a.i.l ono-half cum of m-atcl
yauilla cli..c..lati'. lioil until tliu-k ciiou-h, stimiiL' all tlu- time
\\ hen nearly coM, ll.ivor with vanilla. I'.,,,.- int.. .•,.[.,. .in.l init
the wlntrs of th.! (--s lM.;it.'i. with sonu. pow.U.iX'.l su-ar on the
, lU'SSlAX CIIMAM.
O/H! an<l one-half .jiiarts rioh milk, one cup suyar, one-half I.ox
M.' atn.e four e.^,-s vanilla to taste. Dissolve tlu- -..latine in the
milk; adil the yolks an.l .siii,'ar ; lot it come to a hoil then iv
inove from the fire. When cool, ad.l \vhite.s of egL's etc Pour
into mould, 'f'o be eaten with cream, if ju-eferred.
PINK CRKAM.
Thnu! gills of .strawberry or currant Juice, mix with onedialf
pound (. powdered sugar, onedialf pint ..f thick cream : whisk
until well mixed ; .serve in a glass di.sh.
PKRSIAN CRI'A.M.
Dissolve gently one ounce of gelatiiut in a pint of new milk
and strain. Then [uit it in a ckan saucepan, with three ounces
ol sugar, and when it boils stir in one half pint of good cream •
a<ld tins liquid, at hrst by spoonfuls only, to eight ounces of jam'
or rich preserved fruit; mix them very .smooth, and stir the
whole until it is nearly cold, that tiu; fruit may not sink to the
bottom ot the moiihl ; when the li.piid is put tothe fruit and stirred
until nearly cold, whisk tiiem briskly together, and last of all '
throw in, by very small portions at a time, the str. Mcd juice of
one lemon. I'lit into a mould and let it stand at least twelve hours
m a cold place before serving.
LEMON C'RKAM.
Take one lemon and grate it u}) fine, one cup of sugar three-
foiiu^is of a cup of water, one cup of Imtter, and three e^^gs
lake the lemon, sugar, butter aiul water, and put them in aluan
and let it come to a boil. Have the eggs well-beaten, and stir in
M-hile boiling ; let it thicken, then take otl" and cool. Nice for
travelling lunch ami picnics.
80UFLEK DK RUS8K.
Three pints of milk, four eggs, one-half box of gelatine, sweeten
and flavor to taste. }}oil as custard. As it is taken froiu the fire
btir ui the whites beaten to a stiff froth Pour into moulds and
when cold, eat with cream, '
/
{
I t!u! ahovo
yolks (if six
I <»f grated
II thr time.
»s, and piit
1,1,'ar on tlio
iif-lialt Ii()\
'tint' ill tlio
il, tllC'M !•(!-
etc. I'uur
til diK'-Iialt' *
now milk,
ree ounces
10(1 cream ;
cos of jam
d stir tlie
iidv to the
iiid stirred
last of all
(1 juice of
clve hours
?ar, three-
hree eggs.
II in a pan
uid stir in
Nice for
D, sweeten
ni the tire
•ulds, and
/
f'rsr.i/'/
< iii.o).^ of .>t;i.l
vMsii ciiAiJurrrj.:
'I pudding diy,l,, and liiit a I
ake or rolloil
•'iNickurs on the i.„tt
"":- -■''"."-i.r^;r,:^:';;>;^;(7|,;;nH,
laakiiig tl
i;r"^*^;:".:™:? " "■•■'" "- «.■; i
•>e»'ve witii si.ii
"iir a
tilli of
oi fruit r.vi'r
I is lie.irly fuji.
"\i*i- it and
stard
'■^crap
<'"<'*''>I.AT,; CUKA
it a t
;i 'juarl-r of a
'Caciip of imiiiii
[loiiiid
>T CLTsrAKi).
ua
',' tl'e I. .,1 .•h,,coIah
p >iir
solved. Meat eig V Z/h I'^rr ''^ '^ ^'^^'"' h' the ,i,:/., ,
•stir l)v (I
ehoeoiate and tl
'"t" f'ii{M and liul
egreo.^ into a .piart „( vie]
. I'MVIIlli- out til
wliit
• \>r
t •
MIS-
,"■•".' t.ll)|c^p,„,I|fl|J; ,,t
' ""'"< ulternatel
<■•' ot two, aiwl
Ke iiniiicdi
at(dy
sii''ar.
'lit tl
y with the
'•' ini.vturu
Allow live e.L'^s tl
I5(»1IJ:|) (•i:sTAii
to each egg, .^ot
the mill
"^■ 'I'urt of milk, a taM
;lv;<: then, after dipj.inv, I li'tU
'1 'i kettle (,f I„,il
tJspoonfnl of
sir/ar
< s':"^''':''"™--c'i;a;:Y::;i,''::r'»""-u.
"1^' water until it
I'i
iv-'r to fast
"' ' -'t'l- until it'thh'k
d
()i
'«-' <jtiart of III
l5AKi:i) CL'STAHl)
to taste, 1. oil t
hv
i- e'f'L'.s
sugar, pour into dj
it is haked too lour
He milk ; whe
.Hi-;-', a
n CO,
pinch of salt
>t\v
will
^^^ tiieiii il, pau-i
iH^eotuf \\atrr\-,
I'I too li-a,
'" water,
y sugar and il
iviir
I'll ei"
us aiji
UiKl
l>.tk.,.
it
our
1(
IJ;M0N t'USTAKIi
<''ip of eold \ratoi
•■tve out the white of
talil
"H! grated Itn
tl
^^q-nonful of eorn stan-h • 1
^••■'•it uith the beaten uhit
ic oven ; hal
f a li,dit I
oil,
>ake a
ami
>i"o\vn.
'•"^ '\nv eup of .,„^,ar,
•I •'^"lall pieee of |.„tter
s ''i,star,l
I'tih-.'ii/e
•■'■'ter it is h ,U.
■^"^'•lf•; return t.
lilIC
me
ed.
()
ne-l
alf
sugar to taste
pJiit of ricl, ei
(OFKKl.; CLSTAH
I).
■^•am, oju-half eiip eold
coij'^e, f
One
'I'lart of milk, i
FU)ATJ\(; ISLAM;
', four eggt'
«eaM the milk, then .i^ld t^mi:!::,;^;;,'";^ tnl^I-spoonful
al.t leo the scalded milk. n'X^^t^^T '''''''
i'i>^.\tnt curdhng ; sti
Is ot Ml:
until of th
cold,
froth
fuh
c right c
and hefore st
'iisisteney ; u|
and stir int.) th
I" \'" 1 1.1,' heat
len eoo
iig into them
r conatantlv
i'l> the whites of tl
i\"<>r ; let it net
\er
•' ^' ^^m-ant jelly ; ,iip t!
'"la i'iltle line «
■y
^ '^^'A>'- to a stJIf
"•^•"i tu the eu^tard
".^''"- an,l two tahlesi
K' Cll^f.,,..! I
•oon-
lie pint of now milk
ALMOXI) CU8TAKI1
one
pound of alm.,nds. hlanejied
water, tile yulks of f,
cup of pulverized
anil
oft
our eggs
lie consistency of erea,i;!'thei
■^tir th
ound
■sugar
. oiie-oiiiirt'.
t^'t, two teasj.o„nfu!
i^over a .she.v t
ireuio\-eit .piiekly and
« rose
"'« until it is
put into
/
'I TIE SEA
a dish. Heat the MhituH
•'ind lay mi l(i|)
v,\
SIDE COOK BOOK.
I little sii^'ar nddt.l to the froth
TNm.W < I s'lAKI).
Heat tw(» ijiiart -i imlk, th. n ,st
sniull nil) of line .(.n, „„.,.il, two l)ent
ir ill one eii]i oi imiia-
Mis.
< 'niilv ,slr»\\ iy oiif Imhic. It' it -
cdld w at<r.
I'Ji (%'K.s, and n little .salt.
■'•'- t.i,, thick, thill it Uith little
IHJSII MOSS.
it .swells ; then
a .'sraiil iiaiidt'iil ^^i ]i'ish ni(
«|iieeze the niojs.s until it j.s titio I
s.s in strong soda water until
I'lit in a tin hiieket wliieh eont , o... ,„„,
t!ie liueket in a Iar<,'e in.n pot Mlii.h h,,I,I
water ; stir sehl
oni, and let it i
nmi water, and
!iin.s.six pint.sof .sweet milk. Set
^•v.ral pints of hnt
einai
fippii!,',' on a eold plate. Strain thmuLd
11 iiiitil it will jell .sli^ditly hy
'a\«.r f«) taste. ]{ii
Jionr in tlie mixture and .set it
•se a mould or a erock
I a sieve, .sweeten and
with tepid Wat
er
Mill I
>e palitahle. l-lat with er
away to e<.o|. In a f^.^v honns it
vam and sugar some a<ld jelly.
LK.MOX JKLLV
1. (hie 1m, \ gelatine ; pare live 1
thejniee; hreak up one .small .stiek of ,,
orange peel, one and onedialf pint.s of 8n<'ai
mons thin, and
|i!eez(t out
einiiamon and a little
pint of cold water, and let it
then
I>onr on one
kettle with three jiint.s of 1
.s(<ak for three hoius, J'ut in tl
tine is di.-solved. 'J'hen let it
St
'-liiiiK water, stirring until the ueh
le
iiiimer for al.out half an 1
Strain through a Lag int.. jelly mould.s, and let it cool
I our,
O
K3 I'"iind ..f .sugar,_ cme-fonrth of a pound <.f butt
pgg.s, jiiiee of two lemons and
oughly together
rind (
f till
eook until as thiek as boiled
A DISH OF SNOW
<v lemons. Beat tl
eii'-r.'iri
or, six
lor-
(irate a eoroa-nut, leaving out the bn,wii nrii lirwo If^ ,,, ;
ho eentre of a handsom.^lisl. and ornam'ent wi 1 i le .^^ I
leaves, sue, as peaeh or honey-suekle. Serve it up w ith f m w
•■nam, made m thi.s way: IJeat the white.s of five egg.s o a " fl'
roth add two large spoonfuls of line white sugar, a7ar 'l^^ no,
ful of ro.se water or pine-appIe. 15,.at the wholJ wed toi/et "
and adu a pint <.f thick cream. Put several -spoonfuls ovc^eaS
oish oi cocoa-nut. >.t c.mi
APPLE FLOAT.
One eup of pulverized .sugar, one cup of en am beaten t.. a stilF
f oth, five eggs beaten hght, <,ne lenion, f.a.r lar.^. apple, gmte
three tablespoontul.s of gelatine d-' „Ived in warm vat r F Is
one (juart bowl. "<>l.i. rjii.s
.^TPv A WBKR \\\ ( ! ! ,\ i> LOTTIC.
•Make a boiled custard Avith oi;,. ,,nart of milk vnll-« ,^<• •
e^p, and three-quarters of a eup .If ^^it^^^,^
^^^^'Jt;^''^^^^ -\ «I>"n^e%ak, dipped in sw.!^
tu»n:, la) upun i-i|;e ^.rrawi.errie^ w.eteiud lu-f^iste, then a
tlif froth,
inil;i.-,sc.s, ji
littli- Ndlt.
with littli'
kvater until
Wiitcr, and
inillv. Sit
nts (,f hot
■^liglitly l)y
t-'ftcn and
i<l water ;
'V lionrs it
1<1 jflly.
(licczo out
kJ a little
ur tin one
I'lit in the
the L't'I-i-
aii lioiu'.
lutter, six
ieat thor-
I' it ti]- in
ine green
ith snow
to a s<-ifl'
i^e spoon-
togtitiier
)\cr eacli
a still'
grated,
•. Fills
s of six
o taste.
in RAvpft
thtii a
(■'USiAHh^ AM) CUKAMS
layer of oakf and ,,tra\vl)
IW
)ld.
)-rn.-s ai l,..fore. \Vhcn the eustanl
pour uvvrtlu, who!,,. Then lu..at the vs hit
ft Ntitrfr..{h, add a littl
AvitI
I Monio ripu i)C'rrie>
Hiigar and put
I'.-i of tlie
•VlT tl
IS
'H to
t.
nfcoratc
KKMo.N iu-ni;ii
l;'"^tart^: One pound pulverized
an<l yolk.; of tu
th
cook for twenty ininut
sugar ; whites oi
a-ee leni..n.s, inelii.ling grated rind and
tl
Take tart cooking api»le.s, .sucl
iree iieeku. nff,.,. ♦i.,.., . ,
;es over a .sl(,w Hre, .stirring all tl
AI'l'LH HL'TTKH.
I \ egg.s ;
juieo;
le while
l.eek.s, after they aro peeled an<l
I fta will make good sau
I'e,
r
poun.lsoi hrown sugar and two -mII
of water. Put tl
le
iK.ll
the
n add
tl
le .sugar and wat
ai.ph
• luartered, allow nil
OILS, or perliaps a little luon
fi; in your kettle, and let it
•stantly till the 1
saueer, an.i if no water a[)i.e.,
ready t<.r the einnanion and nut
•H. After they l.(!gin t
•litter is done. 'JVy i't hy j
• eook Ntir e
on-
iitting a little in a
;ir.s around it the marinalad
tneg " to your taste.
e IS
I'
OHANCK DRSSKHT
re live or .six (.ranges ; cut into thin .si
a cotl'eecup of sugar. "l5(<il
the yolks of tl
ices ; pour over them
"e pint ..f milk; ad.l, while In.il
iree t;gg.s, one tahle.spoon corn .starch (mad
with a little e.dd muli,'; stir'aH'tl
e snin((th
pou/ over the fruit. Heat the whites of the e'^L'.s ,
■'l^' •: hI'^'I' ""^ powdered^ sugar ; pour over tl
Town in the oven. Se
rve cold.
le tinie ; as .soon as thickened
r-' ii<^\l:i to a froth ; add
le eu.stard, and
ri
th
FROZKX P1:A( IIRS AND I'RKAM
;"":;; "V,::..!;'"ir°''^^' '•"* perfectly sound • peel an.l
lem ; luix them with sugar and
cream to tasti.
Fr
'.'CO
eeze.
AMBKOSIA.
FROZEN I'l; .vHF.s
around it. Ha e re£ m I .^^^^^^^ ''' '' ''' *''r' '''^^ l^'^^^«'*
ened. When the m k s • 1 1 ^'?'^'.'>'' "'''''^*^^ '"^"'^ «^^««t-
together. Mra wbe r f c«,ld, stir hem .„ and freeze all
require more sugar " ""''* m the same way. hut will
FROZK.V STRAWBERRIK.s
thmn Mn? T -"'T'*^''"^'' I'-^tthem into a howl an I mash
then . .Make them rather sweeter than for the tahle Let
stand until the juice is drawn out then free - <'j;'
cream or ice creaia. «Jiit, men tree/.e. ben . with
niARTRKCSE D'ORAXOKS
uo
THE SEASIDE COOK BOOK,
gdatine ; divide three; or four onMitfoa into (|uarterii, and with a
hihar]) knife ro'iiovc every ve.siige of .skin of any Siirt -also the
siHjds ; hiive two ))l;vin moulds one about one and a fourth inelies
more in diameter tlian tiie other ; pour a very little of the jelly
at ihi! l)ottoni of tiie large motdd, place in this a lajer of orange
(|iuu'ters (if too tidck «))]it in two lengthv.ay.s), cover with more
jelly^ but only just enough to get a .smooth surface ; set on ice to
set; wiien it is ijuite firm, put in the L'UX'e nmuld inside of tlie
larger one, taking care to place exactly in tlie middle, so that the
vacant place between the two moulds be exactly of the same
width ; in the vacant place ])ut mo^'e orange (piarters, lilling uji
with the jelly until the whole spai ; is filled up ; place the mould
on ice, ami proceed to whip one pint of cream with onedialf
ounce (»f ('issMlv(Ml gelatine and some sweetened orange juice,
wliich must I'c addeil to it a very little at a time, else the cream
will not ri.-;(! in a froth ; w hen the ei-eam is re;idy and the jelly
H.'t, remove the inner .nould by jioui'ing warm water into it, and
fill uf) the si)aee of the chartreuse with tlie whipped cream. Set
on ice for an hour, turn out and serre. »
BAKKl) PKAKS.
Place in a stone jar first a layer of jiears (wifehont i)aring), then
a layer of sugar, then pea''s, and so on uidil the jar is full. 'J'hen
put in as much water as it will hold. Tinke three hours.
CrAKLOTTK RU8SE.
Beat the yolks of four eggs, and stir them into one pint of
scalding nnlk. Uoil like eustii''' and set away to cool. I'oui a
large cu[> of warm w.iter (t\er a iialf box of gelatine, set it in the
.stove, but do not let it get hot ; l)eat the wiiites of the eggs very
lignt and add t nough puiveri/ed sugar to make stitl'; then whij)
one pint of go(td ereaJu ai'd .stir into the custard; then the whites
iiavored with vanilla ; then the g-datine wed dii^solved. Mix ' *
thoroughly and set away to cool (about twohoUi's. ) Line your
dish with either sponge cake or lady tingei's, und till with the
miAture. Let it stand five or six hours.
TUTTI 7RUTTI.
One (quarter of rich cream, o-h; and onedialf ounces of sweet
almonds, chop]>ed fine ; onedialf pound of sugar ; freeze, ami,
when suliiciently congealed add onedialf jiound of i)roserved
fruits, witli a few white rai.'^ins chopped, and finely-sliced citron.
Cut the fruit small, rnd ndx well with the cream. • Freeze like
io cream ; keep on ice un+i' e(|uired.
— ««»■ • ■♦- » aw —
CAKIiS.
Ijye the .icst matei'ials, and have evtryt'dng re.ady before you
liegin ndxing the materials. Always sift the Hour; aildiHtf to it
the baking ] wder and mixing well. If it is sum»iai- v i;: Mer /'
lay the eggs iu cold -water for'a few nunute.s, and Uwtt ytdk.-; kiid
One-
I
1
CAKES.
m
wliitos RC]»firately, veiy tlii)inii<rli!y. Mix liuttci' .-uhI suir.nr to a
croain, then add oUgar, then the yuika oi' the egg.s, then the milk
and tlour alternately in .small i|iiantitieK, then the whites.
If fruit is used iluiir it well and, add the last thing.
iiake slowly at first.
Cookies, jumbio.s, ging^'r-snaps, ete., recjuiro a (^uiek oven; if
they become moist or soft hy keeping, put again into the oven
a few minutes.
While tlie cake is baking no air must be [lermitted to get into
the oven, unless when necessary to lt)ok at the cake, a.s it is apt
to make it fall. The heat of the oven should lie even and regular.
Whei? cak(! is ilone, it can be testt'd l>y sticking a ele;iu ■•-traw
into it. If notlii)ig adheres to tlie stra\\, the cake is done.
8()1T FHOSTJNO.
Ten teo,spoonfuls of fine sugar to one egg; beat onedialf hour,
SlJTTl I'RUITTI FIICSTJNC.
Onediali teaeuiiful of water, three cuj)s (tf sugar, whites of two
eggs ; boil sugar and water until very tluck and waxy ; beat the
Avhites of eggs to a still' froth, and pour the syrup over them,
beating all till vamA. then add onedialf jiound of almonds,
ch<»p])ed line : one small half teaeu}) of large \s hitt; raisins, and
a little citron sliced tliin. Nery nice for sjionge cake.
CIKK'OLATK FllO^iTlNC
One cake (i.r onedialf pound) French vanilla s\vt:et chocolate,
grated ; onedialf cuji granulated sugar, three-fourth.s of a cup of
sweet milk ; one tablespoon buttc!-, a little salt. Boil twenty
minutes, stirring constantly ; take from Die lire aad jiour into a
dish. Whi'ii near cool, add one tablespoon of vanilla ; s{)rea(l
on the e.ake. \i the mixture is thicker than jelly, thin it with
milk. This (juantity will ice two cakes, three layers each. 'I'he
best cake is gohl c;d<e, bakid in jelly tins.
ALMOND FltO.'^TlXO.
l)laiicli some mveet almonds, and >vhen c(ild pound in a mortar
until liulverized ; mix the whites of three eggs a.nd three-fourths
of a }iint of [M>\vdered sugar ; Ilavor w ith vanilla, and add the
almonds.
(;i:latink frostino.
Dissolve a tablespoon ful of gelatine in half eii[) of boiling water
and strain ; thicken with powdered sugar and ilavor.
HICKORY-NUT FROSTINCJ.
Allow one cn{) of sugar to the white of one v)i\i,\ beat until
very light, and add the liickory-nut after chopping very tine.
AIM'LF CAKF.
The grated rind and juice of one lemon, one sour apph>, pared
and grated, and one cu[) of .sugar, boiled together for five minutes,
I
'M
w
THE SEASIDE COOK BOOK.
make a jelly, which i.s to lie .spread between the layers of the
following caice, to make \\hi<'!i take -Om; cup ol su;,'ar, butter,
the sixe of an (!gg, one cup Honr, one teaspoouiui baking powder;
bake in four layers.
ALMOND (.'OOKIES.
Two pounds of butter, three pounds of sugar, one pound of
shelled almonds, one dozen eggs, one teaspoonful of ground cin-
namon, one-half teas[)oonful of soda, a cup of boiling water, one
lemon grated ; mix butter, sugar, yolk of eggs, lemon, cinnamon
and liot water ; beat the whites, take three parts, mix also one-
lialf of the almonds, and as much Hour as it will hold ; r<jll them,
ami brush with the whites of eggs. Before putting in the
almonds and sugar, almonds must be scalded, dried and cut fine.
Uake in a moderate oven.
IJOILKD ICIX(!.
1. One and oiie-half cups of sugar ; put to this two tablespoon-
fuls of water. Let it b(»il on back of stove until it is waxy, or
stringy ; then add whites of two eggs.
'2. Whites of four eggs, beaten stiff; one pint of sugar, melted
in water, and then boiled ; adil to it the eggs, and beatuntil coM.
(IKM'OLATK 1('IX(;.
1. One-half cake of chocolate grated tine, two-thirds of a cuj) '
of sugar, one-half cup of milk or cream ; boiled and stirred to a
paste.
•2. Take the whites of two eggs, one and one-h;df cups of pow-
dered .sugar„and six large tablesj)oons of cliocolate.
ICIXO.
1. I'wo and a half cups sugar, two-thirds of a cup of water ;
boil together until its candies ; then add the whites of three eggs,
sliglitly beaten, stirring briskly for fifteen minutes, or until it
seems perfectly smootli and white ; then add the juice of one
lemon. This is sulHcient for one large white mountain cake, of
eight or nine layers, covering also top and sides.
2. lieat tlie whites of four eggs with one pound of powdered
sugar sifted, with one-half a tablespoon starch, and one-fourth of
an ounce of fine gum-arabic. Stir it well.
ICINO FOR CAKE.
1. lieat the whites of four eggs with one pound of powdered
sugar, one teaspoonful each of corn starch and sifted white gum-
arabic, and the juice of one lemon.
'2. Beat the whites of six eggs with one pound each of powder-
ed sugar and blanched and pounded almonds ; a little rose-water
HJionld bo added to the almonds during the process of pounding ;
lay on with a knife, and harden in a cool oven. The eggs must be
beaten to a stitl' froth.
*; BLACK CAKE.
1. One pound of tiour, one and oue-half jjounds of brown sugar,
CAKES.
U3
of a cup '
rred to a
■ powder-
)se-water
ouiuling ;
s must be
one pound of butter, twelve eggs, or leave out part of the eggs ;
use the same (njantity of molasses. One toaspofjn of soda, three
pounds of currants, four pounds of seeded raisins, oue j)ound of
f^itron, two nutmegs, one teaspoon of groimd cloves and cinna-
mon each. Bake in a large loaf three or four hours.
2. One pound browned tiour, one pound brown sugar, one
])ound citron, two pounds currants, throe pound.s stoned raisins,
three-quarters pound of butter, one teacuj) of molasses, two tea-
spocmfula mace, two teaspoonfula cinnamon, one teaspoonful
cloves, one teaspoonful soda, twelve eggs.
3. One pound sugar, one pound butter, one pound tiour, three
pounds raisins, three pounds currants, one-half pound citron,
ten eggs, two toaspoonfuls cinnamon, one teaspoonful cloves, two
teaspoonfuLs nutmeg ; brown the flour to darken the cake.
liRKAD CAKE. *
1. Four cups dough, two cups sugar, one cuj) butter, ou' cup
^ream, two eggs, one teaspoon saleratus. Mix with the hands,
^Ind add a little flour, alst) fruit and .spices to suit tiie taste, and
let it rise well before baking.
2. Two cups of light doui^di, one and one-half cuiis of sugar,
one of butter, half cup of milk, two eggs, soda or baking-jxiwder,
nutmeg. If too thin, stir in a little Hour.
COFFEE-CAKES.
1. Three eggs well beaten, two cuns brown sugar, one cu^) butter,
one cup of milk, one teaspoonful o t,i, two teaspoons of ereani
of tartar. Work this to a stiff d . . uid roll out to about half
inch in thickness. Sift ground eimiamon over eveidy, tlien roll
up like roll jelly cake. Cut slices about a half ineli thick from
t!ie roll, drop into granulated sugar, and bake thoroughly with
sugared side uj).
2. One pint v.arm milk, one cofleecup melted lar<l, one-half cup
yeast; put in enough flour to make a still sponge, and S(!t over
niuht ; in the morning add two cotleecups sugar, four eggs, one
teaspotmful cinnamon ; mould and set to rise again, aft(^r"which
roll one-half inch thick on a warm board ; cut with small cutter,
and fry ; roll iu i)oun(led sugar, and place on separate plates till
cool.
BREAK FAST COFFEE-CAKES.
Three cups breail sponge, one-half cup Initter, little sugar, one
egg. Boll thin as baking-powder biscuit. Cut out with tumbler
or cake-cutter, sprinkle over a little sugar, cinnamon, and little
bits of butter.
CORN STARCH CAKE.
1. One and one-half cu2).s sugar, whites of six eggs, one-half cup
.sweet milk, one and one-half cups flour, one-half cup corn-starch,
one-iialf cup butter, two teaspoonfuls of cream tartar, and ono
teaspoonfid of soda; lemon to flavor,
add one half cup cold water.
After all is well mixed,
}
m
THE SEASIDE COOK BOOK.
'> Fouri'g'^s, whites only : one cr ) of powdered su^'ar, ('no-
half cui. of tmtter, two-tliir.ls cup of corn starch, one-hali cup
sweet milk, one cuj) il-.ur, t\vo toasiiooiifuls haknigpo%sdor, h inou
or rose-water flavorill,^^ Cream the butter and sugar tluji'ougi...M
either with the hand or silver spoon ; mix the corn starcli wit u
tlie milk, and add. 'i1u-,i add the eggs, l)eaten stitl, next the
sifted Hour, into which the l)aking-powder has been stirred.
cri<:am puffs.
One-half pint cold Mater, into which rub smooth six ounces of
flour • put it into a s^iider with four ouuees of l)utter, and stn- it
continually over a tire n..tt..o liot, till it is thorougldy cooivod.
It will resemble a lum]) of putty and cleave oil the si)uler bkea
iiancake. Cool this lump and add four eggs. Beat well, and
than drop on a l)Uttered tin in neat, compact little "dabs tar
enou'di apart not to touch when they rise. Have the oven about
as hid as for (!ookios, and in turning them litt up the tni. if Y'^^i
shove them before they are set you will liave pan-cakes. Dif-y
should be hollow balls. Bake them hmg enough so they m -u
not fall when removed, and cool them ou brown paper as ijuickly
as i)ossible, so they won't sweat, lo till them take one-half i.mt
milk, two 1)eaten "eggs, one-(iuarter cup of Hour or corn starch
wet smoothly, one cup sugar, lem..n or vanilla flavor ; cook it in
a tin pail in a kettle of hot water, and stir it so it will be smooth.
When both are cold, open the laitl' with a sharp knife, just a lit-
tle slit on the side, and till in one tablcspoonful of custard.
CITllON CAKK.
1 One cuj) butter, three cups of sugar, one cup of milk, three
cups of tlour, half cup of corn starch, two teasiMioi.fuls baking
powder, one cup candied citron, and whites ot twelve eggs.
" Six eg"s four cuiJS of lit air, two and one-half cups ot sugar,
two cups of^citron, cut in little slips ; two teaspoons baking
imwdor, one cup sweet nulk, one cup butter. •
3 Whites of twelve eggs, two cups ot butter, two cuj.s of
sugar, tour and one-half cups of tlour, one-halt cup of milk,
three'ti-'aspoonfids baking-powder, and one pound of citron.
CHOCOLATE CAKl"..
1 Make as for nice cup cakes, bake in jelly cake tins. Ichig :
Jioii together for a few minutes throe cups of sugar, and one cup
of boiling water ; pour this sirup into half a cake of chocolate
grated ; add whites of three eggs, beaten still'. Tut this icmg
bet\\ eon layers of cake and on top.
•1 'J\\o cups sugar, two-thirds cup of butter, one cup sweet
milk, three cups tiour, three cgg^ twr> tra«poons haking-poAvaer;
lemon extract. Bake as jelly cakes. Caramel: 1 he whites ot
three c—s beaten very still'; two cups sugar Ijoilcd until almost
can.ly "^ pour very slowly on the wl-.itcs, beating them (luite init;
one-half cake chocolate, grated; vanilla extract ; stir until, cool,
then put between each cake and over the top and sides.
!
■1
}
'^mm
TT-
onc-lialf cup
iiwder, 1( uuiii
r tliuroiigli'.^ ,
11 starch wit'.i
tit]', next tho
stirred.
six ounces of
;r, and stir it
glily cooked.
; s[>ider like a
jat well, and
i "dabs,"' far
le oven about
e tin. If you
•akes. Th-y
so thej' "Will
per as (juickly
one-half pint
■ corn starch
»r ; cook it in
ill be smooth,
life, just a lit-
custard.
of milk, three
onfuls baking
.■Ive eggs. ' ■
cups of sugar,
poons baking
, two cups of
cup of milk,
of citron.
Ichig
i tins.
I-, and one cup
LO of chocolate
Put this icing
)ne cup sweet
ijikiiiLT- powder;
The whites of
d until almost
luiu (juite fai^i;
itir until, cool,
sides.
CAKES.
145
?,. One cup butter, three cups brown sugar, one cup milk, four
cups of Hour, yolks of seven eggs, two teaspoonfuls of baking
powder, and eiip of chocolate; bake in layers; make another cake
with whites of the eggs, as given the [(receding recipe, and put
together with frosting in alternate layers.
4. 'I'hree-fourths cu[> butter, two cups sugar, one cup milk, two
cups liour, one of cornstarch, two teaspoonfuls baking powder,
and whites of seven eggs ; bake in a long shallow pan ; take half
cup milk, butter the size of an egg; cup brown sugar, (juarter
pound of chocolate ; mix anil b<(il until stitV, then add table-
spoonful vanilla, spread on the cake, and set in tlie oven until dry.
CAKE WITHOUT EOGS.
One and a half cups of sugar, half cup of butter, one cu]) milk,
three cups tlour, two teasjjoonfuls baking powder, one cup
chopped raisin^, well ll<*ured, and added the last thing before
putting into tiie oven ; spices to taste.
CREAM CAKE.
"'" 1. Cakk: Pour a cup of boiling water over a cup of butter, add
immediately two cups of thjur ; stir until smootli, and set away
to cool ; when cold add five eggs, and stir until well mixed ; add
a very little soda ; butter a pan ; dro[) in the mixture, a table-
spoonful in a i)lace, and bake in a (juick oven.
Cr.KAM : One pint milk ; when boiling add half cup of Hour,
half cup sugar antl two eggs mixed; stir until thick as cream,
then ilavor with lemon or vanilla. Remove the tops from tlu;
cakes ; till the hollows with the cream and then replace.
2. CaivK ; One cup of white sugar, two eggs well beaten, one
tablespoonful of butter, one half-cup of sweet milk, one-half tea-
spoonful of soda and one of cream of tartar, one and one-half cups
(jf tlour ; add a little salt ; beat thoroughly and bake (piickly in
live or six round tins.
Cream : One and a half cu]is of sweet milk, one heaping table-
si»oonful of flour, rubl(ed smooth in the milk, one beaten egg,
iialf a cup of white sugar ; boil the whole togetlier, stirring all
the time until (piite thick ; when cold flavor with lemon or any
extract preferred, and spread between each layer.
3. One cup white sugar, one and one-half cu{)s flour, thre3
eggs beaten se]iarate and very light, two tablespoons water, (uie
teas])oon baking-powder. Rake in two cakes. Cream: ()nei)int
of milk, one cup sugai-, one-half cup Initter, three eggs, two
tablespoons fluur ; l(>mon extract, (.'ut each cake and till with
the cream.
COOKIES.
1. Two cuiis sugar, one cuj' butter, o\v.i cu[» milk, three eggs,
Hour enough to make a sott do.igh, two teaspoonfuls baking-pow-
der ; r;ill thin ; ^^ift over with sugar and bake.
2. Two cups white sugar, one cup of sweet milk, two spoons of
baking powder, nutmeg; tlour enough to roll cut ; better if
rolled out thin, and a hot oven to bake in.
#■
Uo
THE SEASIDE COOK BOOK.
I
3. \\ lutes of tuo oggs, one large cup of milk, one cup of sugar
one-half cup butter, two teaspoonfuls baking-pou.ler, flavor with
th.",'. ?'.lf ' r" ''\'^T'i'' "?"■ "-'"^'"^'^ ^"^ *'»^1^ '^'-^"er; beat
th r.u ghly .drop n, buttered pan,.. ,lust granulated sugar on top -
and bake with di.s[iatch. ^ /
4. One cup butter, two cup.s sugar, four eggs, four cups flour
three tablespoons niilk, three tcW'o<.ns baking-powde Rub
he lour and butter thoroughly together, crean. the butter a I
M.g.ii, beat the eggs separately ; a.ld to the above with a little
nutmeg and cinnamon, or any seasoning preferred. Sift in the
llour and iKikmg-jK.wder and add enough flour to mould and roll
out I hese cookies will keep fresh two weeks, and if the milk
IS l^eft out, a month.
o. One cup sugar, one-half cup lard or l)utter, one-half cun
H-b^^ •r^"'''A.^'''^'^"•'''^''^ ^'"^''^' i^'^t "'Hu- enough t ro
ub ? '^"n^-^" ^^'^ '""^- '^•"^■?'■'"« y^'" ^^-^^h. No egL^s are re:
added ■'" '■"'" ''^'^ '"'" '^ grated or prepared cJcoa-nut is
6. One cup sour cream, one cup butter, two cups su^ar two
eggs, one teaspoon soda ; flour, and flavoring to suit.
saleratus dissolved m a cup of milk or water, a grated nutmcfr
suiiicient flour to make stitl' to roll out. "uunc^,
.MK8. CADWELL'S COOKIES.
cc.?."^wl' t ''"""'^ ?'' "'1^' ''^ '"^'''''' °"' ^"I^ "f^ molasses, two
• Si^^.S:n^Tu:em:^ "''' '"" ^^^I^-'^^''^ ^i"^-", flour to
COCOA-NUT COOKIES.
J.u2^! ''"P "^ ^l'".""'' *''■'' '"1" ^^ '"S^''' *^^'» <^»P« «f grated or
fu.ifJi. '"'''Tl'''^' *r ""^^^ ^^''"^ *'"""S'^ to make a stiff batter,
and teaspoonful of soda ; drop on buttered paper in pans
-. Une and one-half cups of sugar, one cup butter (nearly) two
eggs, one cup grate.l cocoa-nut, one-half cup milk, one-half tea-
g';.:;;;uaL!i"'"ga;r '"""""""" '•••'■""" • '■" '"'"■^" -"■
CORN GEMS.
Two cups of cr.rn meal, Uvo cups of flour, two cups of sweet
m Hi two eg.gs three heaping teasjx.onfuls of baking-powder
oae-half cup of buttur, one-half cup of sugar. Bako in gem-pans'
COCOA-NUT CAKE.
1. After using the whites of ten eggs for snow cake, take the
>oIks one and one-hal cups sugar, two-thirds butter, two-thirds
whif ff "L"''' *'•'"»■'"»« teaspoon soda, one cream tartar,
^^htesof fourorhveeggs for frosting: sprinkle cocoa-nut upo,
eai^li layer of frosting. ^
2. Two eggs, two tablespoonfuls Initter, one cup sugar, half
cup imlk, tMo cups flour, two cups cocoa-nut soaked in m k
two teaspoons baking powder. '
CAKES.
m
; cup of sugar,
lir, Havor with
batter; beat
1 sugar on top - ,
)ur cups flour,
)owcler. liul^
the butter aiid
e with a little
.Sift in tlio
uouM and roll
nd if the milk
one-half cup
inough to roll,
"o eggs are re-
i cocoa-nut is
I
ips sugar, two '
t.
teaspoon ful of
ated nutmeg,
molasses, two
iiger, (lour to
3 of grated or
a stiff batter,
pans.
(nearly) two
one-half tea-
spnnkle with
:ups of sweet
king-j)(jwder,
in gena-jiana.
ike, take the
r, two-thirds
;ream tartar,
.'oa-iiiit WY'-^A^
' sugar, half
;od in milk.
3. Two eggs, one cup white sugar, one-half a cut) sweet milk,
one-quarter cup butter, one and one-half cups nf flour, one and
one-half teaspoonfuls ])aking ])()\vder. Bake iii a moderate oven
in pans one inch deep, 'i'o prepare the desiccated cocoa-nut,
beat the whites of two eggs to a stiff froth, ad<l one cup of i.nl-
verized sugar and the cocoa-nut, after soaking it in boiling milk.
S])read the mixture between the layers of cake and over the top.
ICE CREAM CAKE.
Two cups white sugnr, fme cup butter, one cup sweet milk,
whites of eight eggs, two teaspoonfuls cream of tartar, erne tea-
spoonful soda, three and one-([ii.arter cups winter wheat flour, if
spring wheat flour is used, four cups. Hake in jelly pans. Make
an icing as follows : Three cups of sugar, one of water ; Ixiil to a
thick clear syrup, and pour boiling hot over the whites of three
eggs ; stir tlie mixture while pouring in ; add one teas;>oonful
citric acid ; flavor with lemon or vanilla, and spread each layer
and top.
CU? CAKK.
One cup of butter, one cup of sweet rnilk, two cups of sugar,
three eggs, four cuj)s of tlour, one teaspoonful each of saleratus,
nutmeg and cinnamon. Vou may ad'i a cup of raisins and a cup
of currants if ymi like ; either is good.
COTTACJE CAKE.
Three-fourths of a cup of l)\itter, a cuj) of white sugar, one and
one-half cuns flo\ir, four eggs, yolks and whites beaten separate-
ly ; a tablespoonful sweet milk, one and one-half teaspoonfuls
baking-powder, lemon and a little salt. Kul) the baking-powder
into the flour.
CINNAMON CAKlv
One cup sour cream, one cup sugar, one half cup melted ))utter,
one egg, one half teaspoon soda. Mix as for cookies, roll out and
spread ground cinnamon over the top ; then roll up as a roll jelly
cake, and slice off with a sharp knife and bake. Any good
cookie recipe will do.
COCOA-NUT JUMBLES.
One pound of cocoa-nut grated, three-fourths of a iiv>und of
sugar, three eggs, large ironspoonful of (loiir; drop on buttered
pans.
DROP COOKIES.
Four and a half cups of flour, two and a half of sugar, one of
milk, one of shortening (half butter and lard), three eggs, two
teaspoonfuls baking jx*'.- ler, a very little nutmeg, and a few
.... lYi/vvay .'icf^ils ■ r'.'b th.e .siu'.iv p.!h1 slioi'tcnimjf to a cream, '.'eat
the eggs till very light, and stir thoroughly, after adding the
other ingredients : drop on buttered tins, and bake quickly.
COCOA-NUT BISCUITS.
Ten of sifted flour, three eggs, six of grated cocoa-nut ; whisk
14.S
THE SEASIDE COOK BOOK.
tl
10 ei^gs until wry li-ht, a.l.l tl
tabl
o.spoonful oil WHt
on tins, aiiil Imk
Cf-Il
he .su,!,'ar, then the cocoa-nut: ^^it
c in rather
■iporin formof ].vr;uni.l;inittlie .
<'ooI oven
taper
1. '1
I'lOLlCATM CAKE
cc]) in tin eani.stei'i
wo oi.|..s .sugar one cui, of .sucet
cup Of butter three cupn (,f fl„„r, wliito
small teaspoonfuls of l.al
milk, three-fourths of
* f>f fii'ht e:
2. Whites of 1
.mg-I)ow(ler, sliced eitn^i
ri,'S tl
a
iree
Jialf
euj. butter, tu
"ur egg.s, one cup of milk,
luiining over ; one-
<; fups sugar, two and one-half cups 'fi
loapmg teaspo„nfuI baking-poM.ler. This ma!
you want it very nice, use
of Hour.
ps flour,
kes two loaves. If
<me eup of corn starch in place of' one
One and one-half cujis
(scant), two cups milk, t\V(
to roll out.
i'LAlN T)0UG1INL"1'8.
sugar, three eggs, one-half
) .sj.oonful.s baking-powder, fl
cup butter
our enough '
1. Si;
lJOn;ifNL'TS.
x cups of fl,,ur, one and one-half
spoons of baking jtow,
one-half an eggi;' mix tl
cups of !?ugar, three tea-
er, one teas|joon of salt, butter tl
and moisten \vitl
loroughly, then add f
nutmeg or cinnam
1 sweet milk until a soft dou^rlT ' FL
on.
le size of
our eggs, well l)eaten,
avor with
2. T\
neg, and flour enoimh t
iree eggs, one cui) sugar, one j.int of
the mixtu
til
re
add t
• permit the sp^.on to stand
ew milk, .salt, nut-
very light. Dn.p ])v the <1
wo tcasp<.onfuls baking-powder and 1
upright in
>eat un-
tl ...juahiiut f,a,„ily ■ '" "'° '""»' I"=rai«l'>'-» "I
KAISKI) DOLTIHNI'TS.
One pint of new mdk, four tea.spoonful.i of, ..u-ar one-h-df oun
of yeast andahttlesalt; stnth.ck with Hourrt^id et r ^
over ught ; ,n the morning add as little flour as will uake tl e
aough thick enough to roll out about an inch thick; cut '^uares
/
cocoa-nut; <j;Mt
; (tilt lliL' piipor
II tin eani.stcTs.
3e-fourths of a
'it I'gg.s, tliree
-If cu]). butter
, flour euouL'h '
ai", three tea-
ter tlio size of
, well beaten,
Flavor uitli
Ik, .salt, luit-
1 upright in
and beat un-
bdiling lard,
peniieioii.s of
our enough
( A KKS.
DOLLN- WiRDKX C'AKl
Two cups of sugar, tw... thirds of
■sweet milk, tl
n-ee cups of flour, thr
'et
a cup of butter, one cu[> of
soda, on.! teasj..,,,,, eream artar. Fl
onedialf .,f this in two pans.' T
eggs, onedialf teaspoon of
fvvor with lei
lion.
U
;iko
spoon of molasses
one eu]) of cho|)pe.l
'o the remainder add (.n"e table-
currants, piece of eitron chopiied i
nion, cloves and nutmeg. Hak
raisins, one-lialf eu{) of
alternately with a little jelly oi- wl
irie, one teasp..oiifi,l of ein
na-
e in twoj.ans and [,ut in sheets
iiiteof anegg lieaten to a f
FRUIT CAKF FROM \)0m\\[
;i!r"!r:'' ''"'?, "r'^V !'•'"«'•'''»« pint ..f dough
Tw ^ _^ ^_
one teaspoon s(^la, as much f
use
lion
ruit as
tW(
r enougli to make as stid'
you wish, spices to suit tast
warm place to raise for one I
lour.
as eonim,)n fruit cak
roth.
<-^%'S|
e:
Hal
1. For the cake tal<
FIG CAKF
c in a moderate
c ; set in a
oven,
three and
w
one-half cuns of tl
one cup of hutfer, tw
o cu
.ites„f,ovo„e«s,.w„tca;;;;,,;;r,;;^r
w of
siiLfar
lour, one-Iialf nip of ^weet ndl
layers. For the filling, tal.
m a ste\v-i)an on the stove
add
smooth. Let it cook, and
one-half eup of sugai. Cook
uig-powder. Hako in
gs, <hop fine, and put
l";ur over, t a teaeup,.! water, an.l
c a pound of li
all together until soft and
(h
ic eup butter, two and a half
spread between the 1
aycrs.
cups sugar, one ci
U' "f milk.
s:enggs;'on:;an:uJsr'''\'^^^^'^
to be add"ed'last ' '""""^' "^ ^^'' "^"^ '"'"'l "•""'^'l -
On
10 cup sweet mill.
FRIKl) CAKF
i<, one eifi'.
ipoonful of half lar.l and halflmtt
one handful of
sugar, one tablc-
powd
\
cr, a pinch of salt
cry good.
mix soft, roll
er, two t(asp,,„iifuls i)akin<'-
out,
and fry in hot lard.
One
^'^i^•lT(■AKF, par v.\v^
pound of Hour, sifted //•<//
LLFNCK
one pound of butter, two pound
ue pound of sugar, sift.sd
lants, lialf pound of citron hi!
of ivii
sins,
teasj.
xxuiful of cinnamon
t grated niiti
ire<
milk. Tl
is makes a si
one
pounds
t.
.//
ot (Mir-
ineg, ten eggs, half
,'nblet ,.f e(iual parts brandy an.l
x-quart [»an of cake
iIX(
♦ilXGKKMRFAh
J.-.u
THE SEASIDE COOK HOOK.
Mala: tliodouL'Ii
into tlic Miilk an.l molasses, an.! beat to a foam
vei'v .''ort.
SOFT GlN(;KKimKA|).
«...aMo,eti.e., then add .^i^^n^k .'^ft.''" "" '""'"' ""
«w;"et o^i- 3 t !''"'' ""' r'^' "/ '"•""•' ""•-' ^'"'I' "f ".ilk cither
.SPOX(;i<: niXCJKRliRKAl)
spLi^ll of ^il^u^x"? "^fff' '"^^ "^T"' '"^'^^^"^ '^"^*«''«"'' tabN-
soda, t e„ add^^onVc ?of M".te warn., and add teaspoonful
tornkke^keiLund^;' """ "'^^'^' '"" ^°«^ ^-^^-'. -'^ ''-r
aeL;;^l!::;^;K/;:i;;;;:!;^^^-^t^- tea.noo.^uls of scU and a
nw^., t%.- L n'^ft'-'' 'T-nci a tca.siKKjiifid ot ixnvdered pinnn
HARD CJIXGERBREAD.
gino].:r DRors.
I 111 ff firorl »..-»»>^« :,. ■*■
ercd
paper in pans.
; «irop in tablesi:
uonfj
(;in(;i:r i>ound cake with fruit.
Three-fourths pomul
/
sugar, tliroe-fourths
pound butter, two
hikf t lie (lough
L'ii[» HUf^av, one
[lodiis of soda,
Ht'ttor l.akcd
ulsi.lt" will 1)0
F iiiolaKscs and
then add one
nd cinnamon,
in with a full
•I" gt'in-irons.
)f sour cream,
ted ilouf, one
la, the grated
lie butter and j I
)f milk uitJier
brown 8Ugar,
uiful allsi>ioe,
lion, one tea-
^ large cakes.
ter and tablo-
.1 teaspoonful
en, and Hour
£ soda and a
dered cinna-
,'gs, one-halt
cup of ?our
nful of soda,
pound cake.
ioh has been
nothing l)ut
I any shape
nigar, three
ssolved in a
Icapuons <in
butter, two
CAKES.
ISl
teaspoonful eh,v.i\:!;r^^^^^
l>aking powder thr • J ,'? I""""» -^ .^•'""■"'"•", tluve teaspoonfuls
bakeoni hour!' t'''^l-^i'"""tul,s nulk ; n.i.v ..11 well, and
^;OLD AM) SfLVKH cake
eg^;^wirthUsta:;;r^;;:tr';;;![,^^ r'^- -^^ f<-
spoons lukin- powder- II m.r 'l i Z- V''''''''f "'"""' *"" *^''*-
-in. the yolk; If th^^oui'^^g^; a:d'';^l^it-o;;";X,,e:, ■!''''^-^''
/ 1 TX-/ 11.11,1 '""I"
(ai\(;KK-,s\Ai\s
1 One cup sugar, one of molasses, one of Iml „.• I.nff- .. f
eggs, one teaspoonful of mnrvv „ne of r , ., , f* '' *^^'"
ful of «od;i, one of vi./e'n^ . l.-fT, '""^ >".i., on..' tablesp.),,,,.
little wan,; wnL . ' m'^:"' .''"'^ ^'^' ' '''^-'ve th.. s,..!;/ in a
H We
11.
R;.uvs*;!;,-,n:;;r'i; :;;; ;^" ',;i; :.;f;- '^ir' "''""-^ "V'"«-
Tlley Mill kcq, f,„. week™ '" " '1'"'^'' "'■<'"•
+1, c ,. ; ■"" jijiifl Willi rne nand. tli<
ing out of the pans "^ ' *' '^'^^"'■^ tak-
cup«it."'!Ife::'^..?^^^' ^^■;^-. "-'lasses, one cup butter. on«
giN(;i.:r cooKrKs of attuitiox flour
f
ion
;.v?
77/ A' SK ASIDE f'n<H{ JKtOK,
l.ltAllAV (OdKIl'X
ti.n,. i„ i..f^i;;''l,;;:l,l:;;;;HML!'x;,,,'i':,™,.'''' '"■■" "■"' -
<iiN(;i:j: ( ookjks.
u-i. l.nttc.,, on. k-nsp,.o„ .,„!..,, tu) >leMpoon ginger ; flm.lto ;.;,!,''"
<i(>Lt) CAKE.
oJJt;;r:!l';,"!,rt*p:°;T;;,'".?."l'i;:'-' "'■'• ■■""■'->/ -i. <..■ i.u.t..,-,
funr.,,,.. f .1 ' ■''"«;i', ilirfe-(ju{irtcrs of a (run of milk
• ■KNTLKMAN'S KA\<)I!ITK
tliJok. N.t it cool iH.fore putti,.^< .m tlu cake. '""''
J wo teacups New Orleans molasses, one team.. <.f n,. It..] ln,.,l
one teacup of boHi,.. ,vater, four teaspoonf, !« ^ , >nH t n
soda ; do not kn.a.l too stiir. liake Mith stea.ly heat,
CHEAP (;in<;kr cookiks
Xe. h. wat'e ■ ., ; "^ ^''"''' ^^''"^r"' V"^ tahle«poon .socla (di.s-
1 1 ICK ( »RY-NUT COOKIES
HICKOR^-NUT CAKE,
cream* th^-ee^'nn?/ '"^T' u'"'"^'''^"' .''"(' ''^ ''""^^•■' ""« «»P of thin
HOXEV CAK]<:.
sj»oon ginger.
joonful soda;
■lii and !H(>r»!
1,'Hr, (nic-liaU
Mir to roll.
i|' of liuttcr,
•'lip of milk,
^ne-Jmlf tea-
to a cream,
WHt( r. two
ikc ill i< \]y-
siigar, !iroe
11(1 bteoiiios
iK-ltfd lard,
it l>oii,i,'lit ill
atcr pii the
arm water,
1 .soda (di.s-
last. iMix
flour, ono-
owc small
•11 J > of thin
'oo»fiils of
eparatel^',
11 heaten,
milk, one
!i M'ell he
fA KKS.
HONi:\ CAKKS.
/j
t %.
........ ... .^ „,. , auuvtr Willi roiiin;,'-|>m; roll lialt an iiidi
thick; cut with a tii.iihlerdipiu.d fre,|,KntIy in Hour; lav tluin
on .shallow tins, .slightly hutteivd, and hake well.
TMI'KKIAL CAKH.
One pound su-ar, oiif pound tl..ur. (Iiive-foiirth.s o, a ,,o„nd hut-
ter, .>no jioum almonds, hlaneh.d and .-ut Hue, oue-l.al. oom.d
eit im, one-lialt pound raisiu«, rind and juice of one leim.n, <mo
nutmeg, ten eggs. '
ICIvCRKAM C AKr:.
1. One cup of huttrr, two cups .f suj;;, • ,me .up of milk, three
cnp.sot flour, whites of live egg... thro- f. ...spoonful.s of h'aking-
powdor ; hakH „, thm haver.s ; thice .rimll c.,o.s <,r su-'ar. dissolve
... a little water and hoiled until Jono for ^amly ; "o,' i a fiUle
and pour over the uuh.atenwhitos ^ c^g., and heat together il
iiiiii an tiour.
2. Make a .sponge cake as f..llows : four egM« beaten separateh-
one cup (.f sugar, one cup of ih.ur, and one t.a.spoouful ot hakiiit
powder; l^ake ,„ layers, and ht tlRii. get cohl ; take two n.ps
of «weet civam, an.l heat until liglit ; .sweeten and llav<.r with
vanilla; lumr hot water over a p<.und of .-duKuidH to n-niove the
skm, ehoj) hue, and then mix with the ereluii ; .spread tliiekly
between the layers of cake. ^
IKLLV ROLL.
l-.nir eggs one eup of sugar, om? cup of Hour, one tcaspoonfu!
haking-pow. er, pnich of .salt ; .spread thin on long tin.s llavor
the jelly and spread on while hot and roll up.
.lUMBLE.S. .
1. Thrfce-f.mrth.s of a cup of butter, one and a half cups of
sugar, tlh-ee egg.s three tahlespoonfuK of milk, Hour to roll and
tea.spoonlu of l.aking-powdor; roll; sprinkle with granulated
.ugar gently roll it m ; cut out, with a hole in eenteitand hake
-. J wo cups of sugar, one eup of hutter, four tea-sjioonfuls of
8 v.a eream. one tea.spoonful of cream tartar, oncdiaif teaspooii-
lul .soda; knead with llair ju.st .stiff ent-u-h to roll. Aftt r tiiev
are eiit, dip one .side in fine sug.ir ; three eggs
.'t'il''^ I'"""/' '''". '^'''t^' «.»t''-.', thiee-fourth.s of a pound of hut-
ii.i,_inc u^;;^-N, uaviiiguul llir\oiks,,i two, and nearly two pounds
tiiiii, and .sprinkle granuhited
of Hour ; .spice if you like. '[UA[
sugar over them before baking.
4. One and a half cups .sugar, onedialf a cui, of butter two
eggs, one-half teaspoon .soda, one of cream of tartar (di«sohed in
1'>A
THE SEASIDE COOK BOOK
a little .sweet milk), Wmxv cnon-li to make like j.lo onist. Bake
111 whatiie-iroiis. Fill the little hole.s with li-Iit and dark jelly
alternately. j .>>
LADV FJN(JK]{S.
Four ounee,s of .sugar, four yolk.s of e^a'.s. mix Mell ; three
ounces of flour, a little salt. Beat the four'whites to a still' fiotli
stir the whites into the n.ixture a little at a time until all i.s in'
l.utter a 8hall..w imii. ,S,,uirt tiirou.irh a eonfeetioner's .syrin-ro or
a little piece of paper r.dled up. J)ust with sugar, and I.ake'in a
not too not oven.
Ll'MOX JELLY CAKi:.
Cake : One euj) sugar, one egg, butter size of an cirs,% one ciii.
milU, three cups 11, .ur. .(elly : Kind and juice of (.ne lemon on'.
egg, one eup sugar, three t.Msj.'.onfuls eorn starch, one eui. hot
water ; mix, and let it hoil up once.
LEMON CREAM CAKE.
Take three eggs, two cu[is ,jf sugar, one tablespoonful of melted
Hitter, one and one-fourth eups of milk, three teasiKx.nfuls of
haking powder, enough flour to thicken; bake in jelly-cake i.ans.
lI':mox cream for cake.
Two lemons grated, rind and all, one-fpiarter pound of butter
one-half i-.und <.f sugar, six eggs ; beat the eggs very light ; heat
the butter, sugar and lemon, .stir in egys slowly ; let the mixture
bod a few minutes, .stirring constantly ; when cold, .spread .nithe
cakes as you would jelly.
MOLASSES FRUIT CAKE.
One cup molasses, one and three-(iuarter.s eup light brown
sugar, one cup cold water. ]5oil the molassen, sugar and butter
together, and set aside to cool; flour as thick as a pound cake
then add eggs ; beat thi.s Avell, then a.ld one pound raisins, one of
cui-rants and one-half of citron, with two heaping teasi,oons of
Hour mixed through the fruit ; bake nearly two hours.
]\IARVS Sl'ONCE CAKE.
'i\'n eggs, yolks and whites beaten separately ; two cups of
sugar, two eujjs of flour, two teaspoonfuls of baking-pouder
gmic.l rm.l and juice of one lemon : the Hour .sifted and stirred in
as lightly as jios.sible.
VsllVYE SPOX(JE CAKE
Whites of eleven eggs, one even tundderful of flour, one and
one-half tumblcrhiLs of granulated sugar, oic; teaspoonful of cream
•Jirtar, oi-e te;ispouniul of vanilia; .sift the iioiir three or four times
before measuring. Beat the eggs on a large platter very stifi;
then add the sugar and Hour very lightly. This fills a three-'-uart
pan, which must have a tube •■-! it. llcu^e fl.iiiy-ilve or lorty min-
utes in a moderate oven, then try with a broom straw, ■^^■hen
i
vnst.
■Rake
(lark
jc^iiy,
veil ;
tlu'ce
a .still' froth,
il all
is in.
's syriiu^^cdr
n\ I.ak
c in a
,'<,% one cn]»
lonidii, oiu!
inc ciiji hot
il of melted
[M)*)nfnls of
-cake jians,
of hutter,
light ; heat
he mixture
read on the
.(lit l)rown
and Initter
nind cake,
iins, one of
asjioona of
"o cups of
ig-powder,
. stirred in
', one and
1 of cream
four times
very ytill',
iree-'juart
ortv niin-
,-. ■^^•lleu
C.IKES.
1J5
done, reiiin''c from the oven, and let staml on the tuho to eool.
Success de|iendH u]ion having the eggs very .stifl', and adding the
.sugar and iiour lightly.
M.\("('AR()()NS.
One-half pound of almonds blanched, one-half pound of loaf
sugar, whites of eggs, one by one. I'oiuid the almond.s in a
nn)rtar, occasionally putting in a little rose water to moitften :
add sugar. IJeat the eggs until tliey are very still', tlien add
enough of the mixture to make a paste. Take a little flour in
your liands and mould into small cakes. I'.akc a few minutes in
a moderately hot oven. The top of the oven should be the hottest.
^VH1TE AND YFXLOW MOUNTAIN CAKiC.
Two cu])3 sugar, two-thirds cup butter, whites of seven eggs,
well beaten, two-thirds cup sweet milk, two cups Hour, one cup
corn starch, two teasjioons bakiiig-jxiwder. l»ake in jelly-cake
tins. Frosting: Whites of three eggs and some sugar, be;' ten
together— not ([uite as still" as for frosting ; si)read oxer the cake,
add some grated co(.'oa-nut, then put your cakes togetlier ; p"t
cocoa-nut or frosting for the top. Yellow mountain : Yolks of
tf n eggs, one cup butter, two of sugar, one of milk, three of Hour,
one teaspoon soda, two of cream tartar.
MxUlHLE CAKE.
1. Light part : One and one-half cups white sugar, oiic-half
cup butter, one-half cup .sweet milk, one-half teaspoon soda, one
teaspoon cream tartar, whites of four eggs, tMo and one-half cups
Hour ; beat the eggs and sugar together, nux the cream ot tartar
with the flour, and dissolve the soda in the milk. Dark part:
(»ne cup brown sugar, one-half cup molas.->es, one-half cu[) sour
milk, oiied-alf teaspoon soda, two and one-half cups browned
Hour, yolks of four eggs, one-half teaspoon each of groum! cloves
and cinnamon ; ingredients nuxed the same as light part. When
both are pre])ared, ]uit in the cake-pan alternate layers of each,
or put them in spots on each other, making what is called leo[)ard.
cake, until all is used, then bake as usual.
2. For white part : One cup of l)utter, three cups of sugar, five
cups of flour, one-half cup of sweet nulk, one-half teaspi.onful of
soda, whites of eight eggs ; flavor willi lemon. Dark part : <)i;e-
half cup of butter, two cups of brown sugar, one eu[) of molas.-ses,
one cu}) of .sour nulk, four cups of Hour, one teaspoonful of sfxla*
yolks of eight eggs, one whole egg, spices of all kinds, i'ut in
pan, first a layer of dark, then a layer of liglit, and finish with a
dark layer.
MARBLE SPICl': CAKE.
Three-(iuarters of a pound of Hour, well di-ied ; one pound
white sugar, one-half pound butter, whites of fourteen (-ggs, (me
tablespoonful cream of tartar mixed witli the Hour. When the
cake is mixed, take out about a teacup of batter and stir into it
one teaspoonful of cinnamon, one of mace^ one of cloves, two of
/.;';
THE SEASIDE COOK BOOK.
spice and ono of nutmeg. Fill your mould about an incli deep
with the white batter, and drop into tliis, in several j)laces, a
S])oonful of the dark mixture. Tlu'u put in another layer of
white, and add the dark as liefore. Repeat this until your l)at-
ter is used up. This makes one large cake.
NUT CAKK.
1. 'J'wo cups sugar, one of butter, three of flour, one of cold
water, four eggs, l;aking-powdcr, one and one-iudf cups kernels
of liickory or white uahmts.
'J. One cup butter, two of white sugar, four of flour, one of
sweet milk, eight eggs (the whites), three teaspoi^ifuls of baking-
powder, two cujis hickory nuts, picked out of the shells, and cut
up with a clean knife.
ORANCE CAKE.
1 . (irated rind of one orange ; two cups sugar, whites of four
eggs and yolk.s of live, one cup sweet milk, one cup butter, tAVO
large teaspoon fulf^ baking-jiowder, to be sifted through witli the
flour; bake ipiick in jelly tins. Filling: Take the white of the
one egg that was left, beat to a frost, add a little sugar, and the
juice of the orange ; beat together and spread lietween the layer.^.
If oranges are not to be had, lemons will do instead.
'_'. Feel the oranges, and chop very tine ; to two oranges take
one-half of a lemon, sipieeze the juice and clioi) tlie rest ; one
teacup of sugar. ]}akc a crust as for short-cake, cut open, butter
well, and lay the orange between.
:{. Make a silver cake, and bake in jelly-cake pans ; one large
orange, grated ; one cup of sugar, (uie egg (one larije, or two
small onch); cook all until a jelly, and si)read between the layer;^.
PINE-AFFLE CAKE.
One cup of butter, two cups of sugar, one cup of milk, thi'eo
cups of flour, whites of six eggs and yolks of four, three tea-
sp(»onfuls of baking-powder well mixed tlirough flour ; bake in
jelly-cake pans ; grate a pine-apple ; siu'inkle with sugar, si)read
i)etween the layers ; pine-ap[)le jam may ))e substituted; frost
the outside ; beat two tablespoonfuls of the pine-jiiiplc into the
frosting.
FEACH CAKE.
Rake sjionge cake in layers ; cut peaches in very thin slices,
and spread upon tlie cake; sweeten, tiavor, and whifisome sweet
cream, and spread over each layer, and over the to[).
FORCUFIXE CAKE.
One large cup A\iiit.-' sugar, one-han cui> Imtter, one egir, one
' cup sweet milk, one and one-halt teaspoonfiils baking-powder,
t\\o cups Hour ; nux abovt; ingredients together as usual, and
bake ; when the cake is cold and just before serving, pour the
following cream over it, after having stuck a teacupful of soft
almonds over the top of it :
i
CAKES.
'.■■>/
V
/,
Crkam : Two Gg^i^'s, one (jiiart milk, tmv cu\> suL,Mr, two taMc-
spoonfuls com .starcli, oTie-half teaspoon ful vanilla; <li.s.solvo the
starch in a little milk, add beaten egL,'.s, sugar, and the rest of the
milk, and cook as a custard.
PUFF ( AKK.
Two cups of sugar, three eggs, three-fourths cup of butter, one
cup of milk, three cups of tlour, two sjwx.nfnls baking-powder ;
bake (piickly in loaf.
I'(MXI) CAKK.
One pound granulated sugar a;id (»ne pound Hour, l)oth
thoroughly sifted ; three-fourths pound butter (well wasluMl),
ten eggs ; separate the eggs ; beat suga and butter to a smooth
cream witli the hand ; add .the beaten yolk ; then add a little
of both flour and white of eggs at a li'iic, stirring l)riskly all the
time until all is added ; bake in a large pan, with cup or tube in
center; a slow, steady tire is necessary,
RIBBON CAKK.
Two cups of sugar, half a cu[) of butter, three eggs, three-
fourths cup of milk, tlour to make the proper consistency, antl a
teaspoonful baking-powder; take out one-third, and add to it a
cup of raisins, one of cu! rants, citron, s[)ice, and tablesiioonful
of molasses ; bake in layers, aiul jiut together with jelly while
Avai'm, having the fru't cake in the nuddle.
1UB150X FKJ CAKK,
WuiTK Taut : Two eui)s of sugar, two-thirds cup of l)utter,
beaten to a creatn ; add tw<;-thirils of a cu{) of nulk and th"
cups of flour, alternately, tuo teasjioonfuls of liaking-i)OW'uei .
and then the wiiitos of eight eggs, beaten light ; bake in layers,
(tOLD Vmvv : l>eat a little more than half a cup of butter and
a cup of sugar to a ci'eam ; add the yolks of seven eggs and one
whole egg, well beaten, one-half cup of milk, and one and one-
half cui»3 of Hour, mixed with one teasjwonful baking-powder ;
'season strongly with cinnamon and allsjtice.
Put half the gold cake into a pan, aiul lay on it halved ligs
closely ; dust with a little flour, and tln'ii put on the rest of tlie
cake, and bake ; jiut the gold cake bc;tween the white cakes,
using frosting between tlu'n), and cover with frosting.
.SHOKT ("AKK.
Take one pound of sifted flour, (piarter jtound of butter, and
half as much lard, very little sab, a pinch of soda, well dissolved
in just vinegar enough to cover it ; work all well togetiier with
ice-eold water enough to make a stilF df'ugh; m]] it into ."- p'ist«-
half an inch thick ; cut it into cakes ; ))ick the top with a fork,
bake in a ([uick oven.
SI'ICK CAKE.
1. One cup of butter, two cups of sugar, one-half cup of milk,
^
loS
THE SEASIDE COOK BOOK.
five e;,'g.s, two cups of Hour, teaspoonful each of cinnamon and
allspice, nutineg, essence of lemon, three teaspoonfulu of baking-
I>ovv(ler.
2. One aiid one-lialf cups l)utt(T, three cups sugar, one cup
sour nulk, five cu;)s Hour, live eggs, one teaspoon soda; cinnamon,
cloves, nutmeg, allspice, eacli one teasjioon ; one pound raisins.
IMiis will make the cakes of usual si/e, and will keep for two
months.
3. One cup sugar, one ei'g, onedialf cup cream, onedialf cup
l)uttermilk, one small teaspoon soda, one-half teaspoon ginger,
tlie same of cinnamon and salt.
-I. One cup f)r hutter, two cups of sugar, one cup of milk, the
yolks of eight eggs, tliree cups of flour, three teaspoon fuls of
haking-powder, one tahlespoonful each of cinnamon, nutmeg,
cloves and allsiiice.
SllVKR CAKE.
Whites of eiglit eggs, two cui»s of sugar, two-thirds of a cup of
hutter. one-half cup of sweet milk, tliree cups of flour, two tea-
spocmfuls of cream of tartar, one-luilf teaspoon soda.
SNOW CAKE.
Three-fourths of a cup of hutter, two cups of sugar, one cup
milk, one cup corn starch, two cu[)s flour, one and one-half tea-
spoonful of baking-powder ; n.ix corn starch, flour and baking-
powder together ; add the butter and sugar alternately witli the
luillv ; lastly add the whites of seven eggs. Flavor to taste.
SPONG E O TX( ; Ell-BREAD.
In two cups of molasses sift two teasj)oonfuls of soda and a
dessertspoonful of ginger, and a teasjioonful of powdered cinna-
mon. Stir to a cream ; then add four well-beaten eggs, one-lialf
cup of butter, and oiU!-half cup of lard, melted ; one cup of sour
milk, in whicli is dissolved tlirce-fourths of ateaspoonful of soda.
Mix all together ; then add flour to the consistency of pound cake.
SPANISH BUNS.
'1. Four eggs, three-fourths of a cup of butter, two cups of
sugar; beat butter and sugar to a cream, and eggs separately,
one cuj) of milk, one tahlespoonful of cinnamon, two cups of Hour.
IJake in a shallow pan, like soft ginger-bread, and when done
spread over the top a thin icing made of the white of one eg^r, a
little sugar, and half a teaspoonful of cinnamon.
2. One i)int of flour, one i)int sugai', one cup of sweet milk, one
cui) of buttec, four eggs, beaten separate, one tablespoon of cin-
namon, one teaspoon of cloves, one teaspoon of soda, two tea-
spoiDis of cream of tartar, or three spoons of baking-powder.;
h.ake oii tins, an inch thick, an;l when taken from the oveu,
S])rinkle with white sugar while hot.
SPi)N(;K CAKK.
1. Two cups of white sugar, four eggs, beat separately; two
CAKES. i,g
cups of sifte<l flour, in wliid. put two teaspoonfuls of hakiur.-
half cum' sm'a? 'S?l' 1 "'V^ r''"' "•""'^^■'^' t'"-'" '-^'^'^ '^"« '^"'^ '»•'>■
a loZ^LlT ' ^^^''W"ve minutes; add one teacup iln„,..
ancl one teaspoon cream of tartar, ami beat tluvu minutes • -ul
one- half teaspoon soda, .li.s.solved in one-half cup •, 1 al"^^^ i
another cup of flour; beat enouyh to mix ,,U Favor a
bake m a deep pan in a .piick oven. ''
vcrvliLZ'S'l'nr^'"!"'! '"'-'"'■' y''^^' '-^"'^ -sugar beaten until
'*^'y/'ffht. and nlutes l)eaten separately ; <uie cim of Hour int..
jUuoh has been sdted one teaspoonful of baking-lH """i'lavo;:
KASY SP0X(;K (AKK
srJir' wfnfi?.*'"""^ "''""'^'' ^^'^"^ ""^' and one-half cups of
S;if cun^^^ one cup of flour beaten one nunute ;
been in X Jt 1^^^^^^ '"." T'^''' ''7 "'" """'•' '" ^^ ^^-^^ ^^^^
B^^'do^^v^^"" '^ '-'-'^i--'l-> '-aten one nunute.
SEA FOA:\r.
Z^lfZf'l 1*'" '^°' '''=='*^" t'^ ^ -^^'l'" fi-"th, one and one-half
. --- -OO ' ■■»-iin,.i Lil il Mill
cups of sifted sugar, one cup sifted flour
of tartar ; i)ut into rings and bake .|uick.'
one teaspoonful cream
SCOTCH SHUliT-CAKE.
Take one-half a pouml of slightly s,-dte.l butter, and one „ourd
onnoT'fV'"; """ '-""V^"'^ '•""^^•' ^^-^tl' J'a»^l« then d, Tm
tn ft ; "'^ ■^"S'tV '-^r' ^-"rk all intoa smooth bdl; then oil
eratrh^ in a ,tmH '* '"' ''"'" *" "^■<'". ^nd with a mod-
erate nre, in a round or s(]uare i.an, according to taste.
STRAWBERRY .SHORT-CAKE
wa!hed ^'theT,'/'' ^"T' hy picking ; after they l>ave been well
wasJied-the best way to Asash them is to hold the boxes under
rtl e^^^^^^^^^^ f " r'^' ''^'''r' ^^'•^*-- -- <>verthem into in
luekla^ero ;tf '■'""''''' ^ '^''"'r" ^''^''"' ■'^•^1 cover with a*
nv d^ ^^1^1;"'"*";"^='':' """• ^'^t *''«"> aside until the cake is
made Jake a quarto! sifted flour, ..M.-half cup of sweet but-
amiS'S? ^",'lj'-^ten, three teaspuonfuls of l.aking-pow !•
Ti ;rrr"-l''''"''^^ '"^ rather stiff dough ; knead well ami
roll with the ro hng-pin till about one inch thick -bake tiU a
nice l,rown, ami when done remove it to the table \urn it out o^
the pan, and with a light, sharr. knife ent [t down bJ.'-tW^^
and cros«NN ays ; now run the knife through it, and la^^ it rmen
cover thlu!'' -^'T'"' ' '^'''' ''' "'^ '•^^"*"" '^-'^^^ on the lat
covei tluckly with berries an inch and a half deep • lav the t.,V
crust on the fruit, dust thickly with powdered sui^'r.a^uliT anl^
^
n
U.:.'
IGO
THE SE \S1DE COOK BOOK.
berry juice is left in the 1 owl, pour itrouiul the cake, not over it,
and you will liiivu a delicious .short-cake.
SKKD CAKES,
One cu]) of l)ntter, lu.) c'jps of su<.'ar, one cup of milk, throe
o^'gs, two teaspoonfuirt ut caraway seed.s, two,tea.spoonfuls cream
of tartar, one tcaHix.onful soda, and Hour Qflougii to roll them
smooth. Half this recii)e makes a good many, -
WATERMELON CAKi:.
AViiiTK Pakt : Two cupsi »jf jtulverized -ugar, two-i^iirds of a
cup ot l)utter, two-thirds of a cuj) of .sweet milk, th'iflp; cups of
flour, M'liites of live eggs, one table ;poonful of baking-powder.
Hi: I) r.MiT : One cup of red sugar, one-third of a cup of butter,
one-tUird of a cup of sweet milk, two cupt-' of Hour, ohe table-
spoonful of Ijaking-powder, yolks of five eggs, half a pound of
I'ai.sins.
Put the red part in the centre of the pan, and the w lute part
on tln' mdslift .
^VED1)IX<; CAKE.
One pound of lino sugar, one ])ound of butter, one-half pound
of citron choitpcd tine, one ;• Mind of flour, one pou;id of currants,
twelve eggs, (me and one-i,u,ivter pounds of raisins seeded and
eliojiped, one ta]de.'<])oonful of <-inmiinoji, two tablespoonfuls of
nutineg, two tablu.ipoonfuh o; ■love.s, .viue-glass of best brandy ;
stir to a cream tlie butter and s-.s „;•.;• ; add ilie l)eaten yolks of the
eggs, and stir all very wei! befnro putting in half tlie Hour ; then
add .si)ices, next tlie wiiippe 1 \\ lutes stirred in alternately M'ith
the rest of Hour ; last, tiie fruit anil brandy ; l)akc three hours in
a ;low oven.
WHITE CAKE.
One cup of butter, three cups of .sugar, beaten to a cream; four
cups of Hour and lialf cup of corn starch, added alternately, with
a cup of .sweet milk ; two teaspoonfuls 1)aking-powder ; Havor to
taste ; lastly, the Mhites of twelve eggs, beaten to a still' froth.
WHITE POUND CAKE.
One i)ound sugar, one-half pound butter, beaten to a cream ;
one ixmnd of Hour, two teasjiooiifuls of baking-powder, whites of
sixteen eggs, beaten to a still' frotli and added last; jiut into a
modt rate oven and gradually increase the heat; cover with frost-
ing while warm.
TEA, COFFEE, CHOCOLATE.
TEA.
People must consult their own taste as to kiiul of tea. Mixed
is the best to use with ice. Allow one teaspoouful for eaeli per-
son. Use boiling water, but do not boil the tea, and use while
K
> -
ot over it ,
lilk, three
ul^ cream
roll til em
[linls of a
ff^ Cll^.'S of
^c '.vder.
of butj;er,
>i.e ta1)Ie-
pniuul of
t hito part
alf pound
currants,
eded and
lOllful.S of
L brandy ;
Iks of the
:)ur ; then
,tely Mith
3 hours in
I'am; four
;ely, with
flavor tt>
r frotli.
I cream ;
whites of
ut into a
ith frost-
VYE.
:Mixed
eacli per-
se while
TEA, COFFEE, rfTOCoLATE.
10 1
V
> «
fresli, 'i"ea is l)est made in an earthen tea pot —never in tin.
Iced tea should be made several hours liefore it is needed, aiid
then si't up on ice. When ready t(> u.>e it, sweeten and drinh
witlunit milk or cream. Use ci'»ckeil ice to put into tiie glass.
VIKxNXA COFFKK.
Leach or filter the coll'ce through a I'rcnch fllterer, or any of
the many cotlcc-pots tliat filter instead of ])oiling tlie eotfcr ;
allow one tablespoonful of ground eoHee to each person, and one
extra for the pot. i'utonc quart of ci'cam into a milk-}>oilor, or,
if you hOiNT none, into a pitcher in a [lail of boiling water ; put
it where, the water will keep boiling, beat the white of an egg to
a froth, then add to the egg three tablespoonfuls of .cold milk,
mix the egg and cold milk tliorougldy togetlu.'r ; when hot re-
move the cream from the fire and add the egg and cc»ld milk ;
stir it all together briskly for a minute or two, and then serve.
("OFFHK.
Make a llanncl bag, hem the i. p and run through it a small
wire by which tlie bag may be suspended in the ])ot, so that the
l)ottom of the bag comes within two inclies of the bottom of the
pot. (irind the coihe fine and [lut into the liag, then [JOur tlie
j)roper (pKUitity of water tlirough the lia,:; into the [lot ; let tin;
water be boiling wlicn poured in ; then set the p' t iiack where it
can simmer gently fifteen minutes, and y^u liave good coflee,
without egg-shells or cold water to settle it. < 'otVee th;it needs
settling is nut i)i'o[ierly nuide. The Hamiel bag shuuld be made
of flannel so line tliat the coflee will not sift flirougli.
(Hucolatf;.
1. Take one and one-half quarts of good milk, and one-half pint
of ci'cani, to one-fourth of a pound of grated cliocolate ; let tin;
milk and cream come to a scald. After mixingthe cliocolate with
a little cold milk, stir it into the scalding milk and let it simmer
for tifteen minutes, adding onts-fourth of a cup of sugar, and
stirring occasionally
2. .Scrane two sticks of chocolate and boil in half a cup of
water. Stir to a smooth paste. Sweeten a pint of milk with
loaf sugar, and, when boiling, pour on to the chocolate and let
it boil together a few seconds, stirring it well. Serve innnedi-
ately. Some })ersf)ns prefer a little water instead of all milk.
Sweeten a little cream and whip to a froth and place t^n the top
of each cup.
MOCK CllKAM J'Oi; TKA OU COFFKi:.
To a pint of milk take the yolk of one egg ; put on the fire and
let it come to a scald. It is improvcil by adding
when it is cool.
1G2
THE SEASIDE COOK BOOK.
IJ
boat tlie whites of tlirec eggs to a stilF froth; lay tlie fruit in the
l)(!aten egg, with tlio 8ti;iii iipwml ; drain them and heat the part
tiiattlri[»s ^}\\ again ; seleet them out, one by one, and dip tliem
into a enp of linely-powdered .sugar ; cover a jtan with a sheet uf
fine papi-r, pla(;e tlie fruit on it, and set it in a cool oven ; when
the icing ou the fruit becomes hrm, pile them on a dish, and set
them in a eohl place.
PINIvAI'PLKS.
Slice on a slaw cutter or very thin with a knife ; mix with very
finely powdered sugar. Set on ice till ready to serve,
' oraN(;ks.
Rlice, nii\ with powilei'ed sugar, and strew grated cocoa-nut
over the top. Are also nice served whole, the skins (luai'tcred
and turned down. Form in a jiyraniid with bananas and white
grai»es,
MELONS.
Melons arc much nicer if kept on ice until time for serving.
Cut oil" a slice at each end of the watermelon, then cut through
the center ; stand on end on platter. Cantaloupe mch)ns should
have the seeds removed before .sending to the table. Eat with a
spoonful of sti-iincd honey in each half of melon.
F.ANANAS AND CRI'AM.
Peel, slice and hca{) up in a glass desiiiert-dish, and serve raw,
^vith line sugar and cream.
JELLIES, JAMS,TrESERVES, ETC.
CKXKIJAL HINTS.
A flannel bag is the best for straining jelly. If possible avoid
jiuttiiig ji'lly in any stage in a nu'tal vessel. For every pint of
strained juire allow a pountl of sugar. Granulated sugar is the best.
In all cases it is best to bnil the juice fifteen minutes before add-
ing the sugar, thus insuring tlie necessary evaporation, and avoid-
ing the liability to burn it.
It is well also to beat the sugar before it is added, as in so doing
the boiling process will not be interrupti'd.
All jelly should be made over a moderate tire, and be carefully
watched atid skimmed.
In lUidcing preserves, theri! nuist be no economy of time and
care, and the fruit uuist be fresh,
l>oil without covering and very gently.
Jellies and jams unist not be covered and ])Ut away until cold.
j\Iarmalades re([uire constant stirring.
In making jam.s, boil the fruit fifteen minutes before adding the
sugar. ^lasli the fruit before cooking.
JELLIED APPLES.
Peel and core, whole, .small -si^ed apples ; put them into water
.1
i
JKLJAK^i, ./J.l/.s'. VUKSF.nVK^, ETC.
/'/.;
enough to cover, witli sonio Icnioiis, aiiil lioil until tcudtT, ami
then lakti out ; make a syruj. of oiie-lialf \Hn\\n\ of suj^ar to one
pouml of fruit ami put a|.ples and lemons, sliced, into the syruji,
and boil very f,'ently until clear, and then skim out into a deep
dish; to the syrup add an ounce of isiiij,dass or f^'elatine dissolved
in a little water, and let it boil a moment ; -,'arnish the apples with
the lemon slices, and strain the syrup over iheiii.
Al'PLK JKLLY.
1. Peed two do/.en golden pip[iins or Margills, boil them with one
quart of water and half an ounce of isinglass ; when the isinglass
is dissolved, ard the apples reduced to a jiulj), strain ; add the
juice of a lemon and the grated rind with a jiound and a quarter of
loaf sugar ; boil together twenty miiiutw and strain. It is served
at the table for sweetening ap[)le pies.
2. Quarter the ai)ples and cover thoni with water; cook and
strain them, and to a pint of juice put three-fourths of a pound
of sugar ; lioil twenty minutes and llavor with lemon or vanilla.
CRAB APPLE JKLLY.
1. Procure the Siberian crab, pick out those that are perfectly
firm; wash in water and i)our over them just enough water to
cover ; let them cook until soft, tlien strain through a jelly-bag ;
add one pound of sugar to one [lint (jf juice ; let boil twenty min-
utes.
2. Take good, sound crab apples ; cut in hndf ; take out stems
and blossoms ; put in preserving kettle and pour in cold water
till the era!) apples are entirely eovered ; then place it over a slow-
fire and allow it to come to the Ixiiling point, or until the ai)i)les
are (^uite soft ; strain them through a colander (not the pulp, Init
simply the juice) into an earthen vessel, and let it stand over-
night ; in the morning strain with care through a Uaiinel jelly-
bag, and measure ; place it again in the j.rcserving kettle and al-
low it to come slowly to boiling point ; let it l)oil for fifteen min-
utes, and meanwhile skim with care ; for every pint of this juice
when strained, allow one pound of granulated sugar ; place the
sugar in a warm oven in shallow pans or plates, and heat ; take
care not to have it warm enough to melt ; when the juice has
boiled fifteen minutes pour in the warm sugar, and let all boil
together about five minutes more ; then take from the fire and
pour into jelly-glasses or bowda.
CURRANT JELLY.
1. Mash the currants witliout heating, having removed tliem from
the stems ; strain through a tlannel bag ; measure by pints, and
place over the fire, in preserving kettle ; let it boil fifteen min-
utes,' carefully skimmuig : then for every pint of juice add a
pound of heated sugar, and boil ten minutco loiigi;r, put in ghisSua
or 1k)wIs, and seal.
2. This recipe has three advantages : First, it never fails, asthe
old plan is sure to do five times out of eight ; secondly, it re-
KiA
THE SEASIDE COOK IIOOK.
!'
• Hiiri's hut Iiiilf till' usual (jnaiitity of Hu,'j[.ar, uiitl so retains tlio
f,'nitcfiil a«;i<lity ami pccuiiar llavo'r of tlii! fruit ; tliiidly, it i.s hy
iai' l(!s,s trouhlcsoiiK; than tli.' usual inotlKnl. Weigh tin urrauts
without taliiii;^' tliu ti'ouMu to HMuoVf tile stems ; (h> not wash
tlieni, hut carefully rcMuose leaves ami whatever may adhere to
them ; to eaeh pound of fruit allow half tlie height of iL,'raniUat(d
or pure ]o;if su^ar ; put a few eurrant-* into a porcelaiu-lined
kettlc!, and press them with a ^)ota' i. . -ht • -r anything' t on-
venient, in order to secure sullicjeiu Ii pu'! ; prevent l)urniii!,f ;
then add the remainder of the fruit :.;iii Itod frcfly for twenty
minutes, .^tii'rin^ oeeasionally to prevent hui^nini,' ; take out
and sti'ain carefully through ii three-cornerc^d hag of strong
close texture, putting the litjuid int(t either earthen or
uoodeii vessols— n(^ver in tin, ;ts the actioji of the aciil on tin
materially afh'cts hoth color and llavor ; when str,"i!ne<], i.'urn
the !ii(iiid to the kettle, witluMit the trouhle of Mcasunng, und
let it hoil thoroughly for a moment or so, and thenadd the sugar;
the iiiuiucnt the sugar is entirely dissolve !. the jtdly is done, and
must he inuae liately di iied, or placed in glasses; it will Jelly
upon the side of the cu[> as it is taken up, leaving I'j douht as to
tlu! i'(-;ult. (lather tlu fruit early, as soon as fidly rijie, since
the pulp softens ai'.d the juice is less i-ich if allowed to remain
long after ripenin 'J In (jur climate, tlu- lir-l week in .Iidy is
usually considered the time to make cnri'ant jelly. Never gather
currants or other.soft or small .seed fruit immediately after a
lain for preserving i)urposes. as they are greatly impoverished hy
the moisture ahsorhed. In pieserving all fruits of this class, if
they are hoile<l until tender or transparent in a .smal' (piantity of
Mater, and the sugar is add( d afterward, tlu' hardness of the
.'■eeds, so olijecti(maI)le in small fruits, will he thus avoided. A
(Klicious jam may he made of hlackherries, currants, and rasj»-
herries, or with cm rants with ,i few raspherries to thivor. hy ol)-
serving the ahove su:.:ge.stion, and adding sugar, p.)und foj pound,
and hoiling ahout twenty minutes.
CURRANT JKLLN WirHOUT C'0()KIN(;.
Press the juice from the riirrauts, and strr. :ii it ; to every pint
them togethrr until the
them a -i expo.ie to
-t u
put a pound of tine white .-iigar; lu;
sugar is dissolved ; then jiut it in ' ■>
a hot sun for two oi' three da} s.
(illAPK^JKLLV.
(irap'es to lu' used Ijcfore they are .i:e— when jn t turning.
SLem the grapes and slightly cook them ; then straiii and take"a
pint of sugar to a pint of juice. Tt makes the jelly of a light red
color, and much liner flavorcirthau ripe'grapes.
APPLi: JAM.
Ten pounds of hest cooking apples, pare ai : .seven
pounds of loaf sugar, the iuico of three lemons, ri - lemon,
hoil altogether slowly, stir and mash well; wj, ... hecome
V -
•-..™
JELLIES, JAMS, r/fh'SEin'ES, ETC
I'!.-
>v put ill water, to
■iiy
/
1. -
<
i
t,
f
M
clcai", put into iiKxiMt,. 'I'hu jipph .s >l,
preserve their colnr.
AI'l'LK PUKSKHVl'.
Take thrcc-ijuiirtiTs of a pound of su>,'ar to a pound of apples ;
make a syriiii of tlie su«,'ar and water, in wliieli root giiij,'t'i' lias
hf.'ii Ix.iled until stroi/<,'Iy flavored; add a few .slices of lemon,
and w!ien the ayrup in elear adtl the apples, a few at a time, and
eoi.k until transparent; [lour the syrup tiver the apples wlieii
eold.
(IlKKPvV .lAM.
To caeh [niiiiiil of eherries allow thn'e-(|uarters of a pouml of
sugar ; stone them, and as you ilo so, throw the su^'ar gradually
into the dish with them ; eover them ami let them set over night;
next day boil slowly until the eherric* aiul suL'.ir form a smooth,
tiiiuk mass ; [uit 'ip in jars.
DAMSON rUlCSKllVKS.
To four p<»uuds of damsons use tliRe pounds of sugar ; ju-iek
each damson with a needle ; dissolve the sm^ar with one-half pint
of water and ]mt it on the lire ; wlien it simmers put in as nuuiy
damsons as will lie on the top ; when they open, take them out
and hiytheniona di.«h, and put of ^ in, and so on until all
have been in ; then put them all iu the kettle toL'ether and let
them stew until d(»ne; put them in jars and seal tiiem.
<iltKKN (lACK I'HKSKKVKS.
When t, e fruit is ripe wipe them elean, and to oiu; pound of
fruit put one-quarter pound of sugar, whieh will make a line
s.\aip; boil the fruit until it is perfectlv 'l<»ne, in this
the
nuike a
sug.'U' : moist
in th ruit .
jars ; boil th
it overt' fi
^yni]
i-'.'^h syrup of one ijound of fruit to one pouml of
1 t!ie sugar with water ; when the syruj) boil« put
I i.ave t\)r fifteen minutes; then put tlut fruit in
vrup until thiek, and when oidy milk-warm j»our
• : tie tiie jars tightly and kee})' in a warm plaeu.
CITRON PKMSKKVES.
1*- ^oi't'- ^ sice, or cut into faney shapes; allow one
pound o i ne pound of fruit ; flavor with lemon and gin-
ger root ; Slice uic hi n and boil in water until elear ; savellu;
water and put the Itinou into eold water mitil needeil ; j.ut the
ginger root int(j water and boil until the water is suflieiently fla-
vored, and then remove ; i)ut the sugar into the ginger water and
boil, and skim very thoroughly ; tlicn put in theeitron and !-■•'•'.
of tiio lemons, and boil ui^til transparent; when almost
add the lenuni slices ; skim out V- <'itron carefully, and poU'
the syrup over them.
ORAPK I'Kl'>KliVKS.
I'rc&s uiLii lilt; iuigers iii' [•iii[) irom xiie fruit ; put
on the tire ami boil ; then ia-t'-,s the wh< h through a
Si. ve 1(0 reMOTe the seeds ; pat juict , puip, and skin-
aud to every pint ad- 'nmud ■■• ^ugar, and boil until liiiclc.
the pulp
laiidtr rjr
tout;ther,
Hk;
THE ^^EASJJJL CnOK BOOK.
Noxi'AiiiKL 1'i;ksi-:hvi-:s.
Til!--.'' ciKMinilMrs us iitar luiit'uriii size as ))o.s.silile, alxnit. luilf
gro\" 11, aiuriay in Htroiig brine for six or seven days ; wasli ami
Hoali tlieni twenty-lour lunirH in elear water, cliaiiging it three or
fiiir tinii'.i ; take a iiuitiil kettle ami line it with i^'rape leaves, lay
in the iiicuinhers with some alum sprinkleil in, anil cover with
clear water nn«l vine leaves; then eovcr the kettle close, and green
them as if for piekles, hut not hoil them; when i^reeiied, put them
in ice water; after they have hecoiiie |»erfet;tly c'llil, slit them
open on one side, and with a small knife take out the seeds; then
Htulf them with a mixture of elio[)ped citron and raisins, then sew
up ; weigh tliiin, and for every pound of cufu dters allow a jjound
of sugar and ;i pint of water; let the water and .sugar hoil, and
after thoi'oughly skimming it droj) in the eueumhers ; let them
Ixiil slowly for half aij hour, and then take them out and put in
the sun on a shidlow disli, and allow thesyru]) to hail down, after
W'hieli aild somi' few sliees of ginger root, ]iut hack the cuL-um-
bers and let all lioil again about live minutes; take out. put in
gla^s jars and .seal when cold. These sweetmeats improve with age.
riXKAlM'Li: PRIvSKRVKS.
Pare and core ami cut in small slices on a slaw-eutter ; to a
|)ound of [lineapple put one pomul of sugar; let it boil twenty
minutes ; put in jar.'j and cover with egg jiapers.
IMNICAPI'LK JAM.
Pare, core and grate tine on a grater ; * len proceed the same
as for pill' ,t[)ple preserviss.
PLUM BUTTER.
One peek of plums, one-half bushel of sweet aj>]»les ; cook the
apples and jilumsin sejiurate kettles until (juite soft, only putting
in enoTigh water to prevent Htieking to the bottom of the kettle ;
M'hen soft, lint through a colander, and then to each pound of
mixture allow three-fourths of a pound of white sugar ; let it
cook for a short time, and bottle.
PEAR PRESERVES.
Preserve as direct .'d for ([uiuce preseives, and flavor with ginger
root and lemon, or with a few cloves stuck into the fruit.
PEACH PRESEPVES.
Pare the fruit 'carefully and remove the pits ; boil the pits in
water until all the flavor is extracted, allowing one-half a pint for
each pound of fruit ; add mor- -i it evavorates ; adil the sugar ;
.skim carefully, and when clear .id the peaches, a few at a tinie ;
cook gently for twelve 'minutes, and then skim out carefully, and
add more until all are done : then pour the .syrup over the wliole •
the next day drain oil the syrup and boil a few minutes, and jiour
again over the fruit ; repeat this for three or four days in succes.siou
until the Iruit is clear.
./ ■«
JELLIES, ./.IMS, rh'ESEL /. v, ETC
1G7
IM.I'.M ri.'KSr.llVKS.
Wiisli iiinl piick till' |iluiiis .'iiiil III}' in a .stouf jur ; allow a jionnil
of sii^;)r to II puiiinl iif tViiit ; iiKiki' a ricli syiii|., jind pour, wliilc
liot, ovt-r the iilnin«, and cover closoly ; drain oil' iin(U)oil tin' s>iuu
for four snri',s-,iv(^ days, and ]ait altogether in the kettle anifljuil
for half an hoiii
uriNCE PKKSKHVIX
Pare, cori and i|narter the fruit ; lioil in cle.'ir water
enou<,di to
rover until they are lender; make a synip with two pounds of
sui^ar and a i>int of water ; when hoilinf,' hot add the inii
- lUinces ;
.iiMtw thic.-(4iuutiT.s of a pound of sugar to a pound of fniii • use
p.uin;,'s iuid cores for jelly,
STllAWlJKltUV OK ILVSPI'.KKHV JAM.
To one pound of herrit s allow one un<l one-([uarter ponnds of
sugar ; heat an earthen howl hot on the stove, then remove it lio- ■,
tliestove arid put into it thebeniesand sugar, and heat them hard
I) not
with a wooden spoon for iis much as an hour and a half ; d
cook at all ; put in jars with egg pnpers.
kaspi;ki;i;v jam.
cu
Allow one pmind of sugar to a jjound of herries, and one pint of
rrant juice to live poumls of lurries, adiling one extra pound of
lies and sugar in
currant
sugar {..rr each j'int of curiant juice ; uiix the lici
layers, tlicn mash the herries with potalo-nmslnr ; add
juice ami let lioil one-half hour; ].ut in tuiiiMers, cover with ei'"
piipers, while hot ; make Mackherry, strawberry, and .urrant ja7n
the same way, omitting the cnrrant juice.
TO PKESKKVK WATEIIMELuX RINDS.
\ Soak the fruit in salt water three days, in fresli v.-ater three days;
"ill alum water; soak in fresh water over a day and ni'dit'
l.oil
changing the water several times; lioil
pound ol fruir, one and one-fourth pounds^ot
ginger and mace ; llavor with oil of lemoi
in ginger water ; to one
sugar, and i)Ut in
can Water with
2. After cnMing your rind pro]ierly, boil it in cl ,, .
vine haves b* t ween each layer ; a piece of alum, the size of ahi'dc
ory nut, is .-uthcient for a kettleful ; after boiling it, put it in ^o
ice-water to cool; then repeat this a second time, each time
ptitti
it to cool ; each time boiling one liour ; prepare the syrup with
and one-fourth pounde of sugar to each pound of fruit ; green
ger boiled in the walci 3'ou make youi svrnp with flavors .,, yj
three lemons to six pounds of fruit ; if the syru}) thickens too fast,
add a little water; the rind should be boiled in the water until
one
Lriu-
; f, or
•lear and "reen
APPLE MARMALADE,
three
Twelve pouiids of apples, three pounds of brown sugar
lemons ; boil slowly, mash well. " *
OKAKGE .MAKMALA.nE.
Separate the pulp from the skin ; boil the skins uutilyery tend
er
/
h
Hi
SI
C(
af
fr
ah
pa
'^7'y I'ound of
IHUIMI or/n,it •
^'"'^^i' skin f,,n,;
'•>''t\vo Jioiir.s *
■1 ''"t iiito /i,,;.
' : l-'if: into the
'' .'">il twciity-
"■f""» ofono to
';' 'I'laiUr til..
'Ah
CANNED FRUIT, VEGETABLES, ETC.
169
K' «!i,^'ar.
mg
'.lie an.
ri.I of
n.l
eoit'
•luiiiccs
•'»^''f,s i;,fo
y i"'lil (jiiifo
o a j.ro(;('I;iin
lOlll fij,. j,.j^_
■' 't l)LV()I|J(-.vj
■^"■" you are
t'lit ■'iticlvirj/f
''■^ wit Ii out
ke a synip
"i'pl'-'s and
" "lit iiiid
I thy ,sy,„p
'ot. (ill the
,'■1'!'; init
f'sno, and
into tlio
'■''c I with
«ii,i,'ar to
'"'it and
an oinii'e
'^'»'s ami
f'jual
i
APPLE liL'TTER.
•apples, pared, cored and' quar e^ecl an^^^ aon.o fine juicy
kettle as can be kept inoist hv Hu ^n ^ /■ ^^ '"^">^ "'^« ^he
when the apples are s we] ZittsoTf [ V ll' '' ^•■'^^•l»''"tly. and
me.- that h/is holes in it a d rmftt ' ^'' ^^'''? ^"^ vv-ith a skim-
apples to the cider 1 's? w e a '^ft If ti;^. ''' = '^"" '"^^^ ">°^«
iDK tliem nearly all the tiriie^w th 1 l ''""f '"^nner, stirr-
boiled cider to thin tie a le 1 n^tor ^ ' '''''" '^l'^^"'^ ^«"»' ">«r«
thick in the bottle at n1?hl l!. ./ '''""/"'' "^'^'^^^ fi"'^ it too
covered with cloths' and fni.I .T ^^^l^^'' t« ^ool in a tub,
and cider ti 1 th cVis t nee i^^ t^^ ^""^"^ *^^« ^PP^«^
color a very da k blow, Jwpnfv f '"^^^ "'''""alade and the
you finally^tSe from te fir? pM^'°"''T """■^'^^^ ^«"^ before
mitmeg to your taste if tS t P°^;^^':fV"'"^'"«"' «^«^^«. '^"'i
its flavi ; S cold Ut iiiri^on •' ^"'^''/ *"" ^'^"fe'' itwilllosc
i net be boiled in a lias^ or metal LVh'' '""^ ^'•^^«'- ^'io««Iy ; it must
^ gris ^vlli.h the acid fl co ct n ft amT'T^K""' .f '\ ''''''^'■
applebutterextremelyunwholele CL^^^^^^^^^^^ ■' '' ' ^^''
cider, c^ok ho r'hiVld^;;;;?A^^^^^^ f "r °^ «^-^^' f-«'^
fire and ad.l six loundso^^^^^^^^^^ P^*'^^ «" t^«
ing. to prevent bZ^nlirH '""""'■ ' l*"' ^""'^tantly while cook-
a little m in .derail ?i h .?""' f '"'^ ^^'' '^'^^^'^ ^^^^^'^ ^'^^o
be cooked longerTt^^fil^'uite'thiX''"^' '^^""•^"^'^' '' '''^'^'^
LEMON BUTTEK.
poS Sl:i^"on! - '"" 1*?r ^^"^«"«' three-fourths of a
Tugar ..ll^n cld\he j!re' rin 1 '"nd iftr ^^" ' ^-^^^^'-^^
over a kettle of boilinr^a e^H t uVl i ' "i"'' '''^" '^^^'^^^^
occasionally while cooking ^^ ^« thick as honey; stir it
PEACH BUTTER.
latfd sugar rp^L'LTh^h^^t" ''T ''^''' '''■ ^^" ^^"^^ '^^«—
stireonLn irctoprntt^tckinno't^^^ ''^'^ >^*^'«' ^"'i
smooth and rather tlTt„, or. f.? ^^"^ ^*^"'*'^ ""^^^ perfectly
cooked with the peaee. 'JJ . ^^- ' P^ach-stones thrown in and
afterward skimmed ourf^^^ * mce flavor, and they can be
from the fire put in iart 1 '"""''' ""t''^ ^"'''' ^'^'''^ t'-^^ing
should be neith^r^U^S/,",^.,^;;^^^^^^^^ ^'^'^^^^ ^- ^utte?
cannedTruit; vegetables, etc
ai^s^^i;;:S::;!:!i!Ss;;rUt.Xitr"trtli tsi ^^--^
pan or kettle of cold water,^ place'onUie ^:tovi t^ ^^^"^^ I
170
'I in: SEASIDE L'lH-K nooK.
Loiliii'' lii'loi'o filii
111,' Hitli tli(> fruit:. Do ii^t
use an iron .sp(„/!i. In
pres.Tvin- iillow ;, poundof su^ar to oiih ],ouml of fiu'it ; 'these
can he [lut 111 j'aiswith c^j^r ]i,i|MM's. I
should bo taL
lark place.
u eaniiinf,' IVuit '.neat care
Take jru.silla d
ken to have ilie Jars perfectly air tight. Keep in eool
CIIERinES.
wasli iiinl rei:iove the pits ; aUowa pound
le
leii'i.
of su^'ar to oiiu pomui of fVuit
juiee and .siillieient water lo cover the el
; make a syrup of su^'ar with tl
ten minute.-;, turn into bottles and seal. S
sugar to on.' .piart of pilled elicrries.
iienies ; boil Irom live to
umo prefer one pint of
I'.I.ArK lLV.si'i;i:i;}JiES AND BLACKBERRIKS.
iiK^ 4uurt of 1
If'i M,
ijhnv
nuuutes and put in air-ti_L(ht jars.
on
e ]iint of su:,'nr ; boil fift
een
OKEEN (;A(;K rLUM.*^.
After sten.ming and washing the Iruit, lill the jars full, plaeing
h; .1 in a iHuler of n, d water, just enough not to have the wat
)V(i the top i>f tl
>«M
tl
boil
hour, or until tlie fruit 1
turn olf thr juie.' that nuiy
sullieieiit su'-ar to nial
er
U's into the fruit ; after boiling one-half
ins to In- tender, lift out the jars, an.l
aecnmulate into a poreelain kettle, and
Ke a ri<ii
ru
jars, let them stand in the h..il"in.. water t
p ; wjun it boils, lill up the
longer, tlieii lift out, one at a t
are nii'e put up in tli
en or fifteen
Uiinute
of
e s iiie liianni'i
(; HATES.
«tew, wa.-ih and weigh llie fruit. For pi
sugar to a pound of fruit : for rann
ime, and seal. AH kind.- of p]
eserves, a(
hi
one
to a poiuid of fruit, and \
in;
mns
pound
in separate dishes
nd SI
'ei
iiove the jiulp ; put th
onedialf jiound of sugar
!'■ skins a
add t
preser\ ing, a
lok the pulp and .strain ihrou"!
e sk Mi-
an'
littl
iirar,
1
1 a sieve
lailp
then
e lunLfer.
or canning, cook iifteen nuuutes : for
'•' 'AX PEACHES.
th
I'aro and halve the pea, h.s; paek them in t
"y can jwssibly l.e put: make a
'lie gallon of .old water ; let this stand
111 cans as close as
syru]) of .six pounds of sugar to
un
pour the cold syrup over the peaches, until tl
■■ ter wliuh solder i»erfectly tight, place tl
1' ; set it on the iir(
til well (i!.ssolved, tl
M-ell with eold wa
minutes, then take the cai ., „„
gallon syrup will .U, one dozen ran
len
1'- cans are even full,
he cans in a boiler ; cover
md let the water boil J
IS out and turn them upside do
ive
wn ; one
r
are ai!
lone
many are pared fh
cold water, the,
teen or twenty n
all that are not broken; (ill
l;icn (ANNKh l'EA( liES.
peaehcsabmd enough for two jars at a time if
;ii ...... ...
1 1 1 r-eci nil' r
Vii CO
lored
slanuiu'
.1 I !
iiuse m
iMiuies or
\viup ot .Migar and water about lif-
until tliey lire clear ; put into your jar.s
1 up with the hot .\vriip, about as tliic
CANNED FliUJTs, VEuETADLEs, ETC
171
us onlinnry inolas.ses, ami sciil. Sunio
or tl
iree iuo»-e jai'y
After tlio .svruD 1
syriiii will do to cook twi
broken pcaclics can he u.sej for ii'jiirniulinl
■up lu'conics (lark tliis with t
e ra
nil
sue neli.
u lie u.scd for pears, phuii
e or peacli
hiifti
lie
r. Same
s, and all li^dit fruit Miat you d
CAXXKI) I'HACIIK
Peel ami quarter choice ]>ea<hi'H~to ncd i.l
di]i into boiiin" water a i
ice in a wire basket.
strip oil" the skin.^— have a porcelain kctll
loiuciit and tlien into ,old wat
another with syru|) made witl
into
1 iSV
er, and
with hoiliiii' water and
1)01
nnnlated sugar ; drop the peach
lug water— some previously boil the pits in th
their flavor— and let thenicoi)k
ea
e water for
fully iut
and seal i
o a eaii.
uutii lender, and tin ii lift out care
iiiuieilia
pouring over them all the syrup the can will li,,'d
a tir
tcb
le. riunis are ca!ined in tl
Cook only peaches e'muigh to fill
one can at
same manner,
U!'LV(
rior ones can be Uoed tor
Seh'ct fair, nice ap]de i|uiuces (the infe
jelly or marmalade, par,, and cut in .piarters, ivmovin''^ U
tor each j.ound ol them take thi
• juart of c(dd water ; dissolve tl
le core
re<'-(juaiters of a pound of sugar, a
;ite lire ; let it boil, then remove f
le sutrar in the w
tl
le (|Uince.«.
If th
rom the I
aier over a moder-
ire ; when cool, put in
■c IS not more tli.m enouLih water to cover tl
more shomd be atlded so the syrup will b,- thin. 1!' too rid
luuices will oe nard and shrink, lioil tl
straw will go thnai'di tlieu
iug, that th.
1 easilv
lem,
1, tlie
lem gently until a broom
Kee]) them covered while boil-
y may be light colored, i'ut [n bottles au.l seal
lie
I'roeun
I'ipe as to i,e vei'v sut't
STii.WVP.KKHlK
li.
ar-^'e straw
len les \\-
len in their j.rime, but not so
if . sugar, make a _ ^ ^ .,
\ small (juaiititv shou'lil be onl
nil and weigh them : take a
n e(iual wt ight
svru|, iUHlwhcn boiling lu,t put in tin berries
wi
11 1
luie maslied. L
•I t!
leiii
y -lone at once. If crowded tl
:i a I
m hour ; turn into turn!
napei « V
hile hot.
li'out twenty minutfs
s or small jars, and ,..'al with
ley
or a
r>o
Fill gliss jars with fresh str
cANNFd) sti;awi;i;i;i;ii.:
lOWIIl''
ol
littl
iwbeiiies, .sptinkhMl with sugar, al-
';^h:?ir*;:'""i^'V"*' m^":! ^-^ «"^'^'- tooncTpoimd
rries i set the jars in a boiler, with a little liav laid in tl
to[is of tin
tl
torn to pievc!
within an ini ii
minutes ; then move baidv and wrap
nut the jars; HU the jars to I he toi
moreol tlu j;i.. fa that purpose.
' '•b'N'.
le hot-
1 breaking, liUcd with cold water t
ht them IhjII liJt
een
ic Uami in a towel, and take
befoi.' sealing, using one or
th.
•ill tl
le cans with the uncooked corn (freshly gathered) cut
)1', and Seal them heirneticall
prevent them .striking against each otl
- -. . IVon
ly ; siirrouml them with straw t(
ler, and put them int
o a
-•nl»-„„J>i ,
iy2 THE SEASIDE COOK BOOK.
boiler over the fire, with enough cohl water to cover them ; heat
th wa'<T gradually and when they have boiled an hour and a
half pun, tare the tops of the cans to allow the escape of gases, then
seal ta, immediately while they are still hot; continue to boil
them for two hours and a halt,
CANNED TOM.VrOES.
I'our hot water over the tomatoes to remove the skins, and then
slice put into a porcelain kettle and cook for a few minutes; have
tie cans illed with hot water on the hearth ; when the tomatoes
are sdliciently cooked, empty the cans and fill them with toma-
toes, and seal immediately.
STRING BEANS.
llemove the strings at the sides and cut i"^- VJ'jf^^ ^J^^^^^^^^^
inch long ; put them into boiling water and scald, then can them.
PICKLES.
CUCUMIVKRS.
1 Take small cucumbers, put them in a large stone Jar ; to a
fnur-eallon iar full put enough water to cover ; one quait of salt
and alu™th« size of a walnut ; turn off the brine, and scald every
dav Sing it on boiling hot, for nine days; then wash, and soak
ove^ St^if too salt ; put into jars or bottles ; add ^l^oi^ .™;
mon cloves, mace, allspice, and peppers (green peppers pretened),
--^ Sr alS rf J:5t l^d wtr. put in the cucumbers, and h.
them mnain nine days, pouri«g off th^ brine, and scalding i every
sec^dday ; on the ninth day. take some cider vinegar, wl^ch i
secomi uay , u one-third water ; have it boiling hot, and
SJmTti^dy tmlJ aT'lf likJd, add grated horse-radish.
CUCUMBER PICKLES.
T av the cucumbers in good brine for twenty-four hours then take
viuegar, and add small red peppers to taste.
PICKLES.
173
11 ; heat
ir and a
ses, then
to boil
ind then
tes; have
tomatoes
th toma-
about an
an them.
ar ; to a
t of salt,
;ald every
, audsoak
jle cinna-
nefeired);
vs, and let
n,'4 it every
which, if
f hot, and
or cabbage
11 one and
f vinegar ;
■hile heat-
; exclude
•adish.
, then take
i water, (a
grajie-vine
r iiiid water
inegar and
the end of
I with fresh
Cut the stems out in a round circle with a sharp penknife, and
preserve them ; fill each pepper with a mixture of line-chopped
cabbage, horse radish, mustard seed, and salt ; wash the peppers in
cohl water, then till, rejdace the piece cut out, tie with coarse
thread, ]iack in stone j irs, and till up with cold, sharp vinegar.
They will be ready for use in two weeks.
PICKLING CArLIFI/nVER.'
Take good white heads, break them into small pieces and boil
for ten minutes in strong salt and water ; skim out the pieces,
which should lie so tender that a splint of broom corn can be run
through the stems ; lay them on a towel to drain otf the water,
and when tlioroughly cold, put them into a pickle-jar with a few
whole cloves, allsjiice, peppet, and sticks of cinnamon tied up in a
cloth ; boil and skim thoroughly, then pour it directly over the
cauliflower.
HADbSH-POD riCKLKS.
Gather when young and tender, put them into brine over night,
then boil tliis brine and poui' it over the })ods in jars, coviiiig
closely ti) kee[> the steam in ; when «the lirine is cold, rcficat tliis,
and do so until the pods are green ; then drain them and jiour over
them boiling hot vinegar, with mace, ginger, long jieppcrs, and
horse-raddish in it ; when nearly cold, pour otf the vinegar, boil it
once more, and again pour over the pods ; when cold tie down and
s,t away.
FREXCII PICKLES— DELICIOUS.
One colander of sliced green tomatoes, one (jiiart of sliced onions,
one colander of cucumbers, pared and slii'ed, two good handfuls of
salt ; let all stand twenty-four hours, then drain through a sieve ;
one-half ounce of celery seed, one-half ounce of alls}>ice, one tea-
cupful of black pepper, one tablesiioonful turmeric, one pound of
brown sugar, two lablespoonfuls of mustard, one gallon of vinegar.
PICKLED ONIONS.
Select small white onions, put them over the fire in cold water,
with a handful of salt ; when the water becomes scalding hot, take
them out and peel off the skins ; lay them in a cloth to dry, then
put them in a jar ; boil half an ounce of allspice and half an
ounce of cloves iii a tiuart of vinegar ; take out the spice and pour
the vinegar over the onions while it is hot ; tie up the jar when
the vinegai is cold, and keep it in a dry place.
SPANISH PICKLED ONIONS.
Cut onions into slices ; put a layer of them in a jar, sprinkle
with suit and cayenne pt-pi^er, then add a layer uf onions and seaaou
as before ; proceed in this way until the jar is full, and yiour cold
vinegar over all till covered. " Will 1"- lit to use m a^month.
CHOW CHOW.
Take six cucumbers just before they ripen, '^jeel them, cut in
U4
\\l
l>
THE SEASIDE fnnK Book
strips an.l iviuove the .sce.l ; lour „-ait.. onions siv fmo.Uiy..,)
KH-eij tomatoes and l.alf a ho.-l of ..al.ha,.. ; chop all ine'^U t^ n
an.lm s. t watrr ovcrni.].!. tlu-n pour ulf he wat • and 3
Mnco-ai- and sjurfs toMiit tlie t - .to.
KX(;LI8JI ( iioW fJlOW.
0„.-,jnarter of a pe^k (.ff^Toen beau.s, one nnait of sniill onions
;;r"' .d ";■"" ^'"'■' t-..aloes tu-o dozen^snudl .ucnlmh^'t^
Uo/n small <r,v,.n i-eppers, one dozei. rhopped ml iie.n.ers one
.■an Idhnver, two ounces of white ninstard seed, the a e' nlit u
o „th oi I teaeuphil ,d swet oil, one taljlesj.oonful of turmeiie
' ';'is "^i^STl"^ 1 "''^T ^^"^= ^"^^'^ ^'"' b-ns, onS,^
h o 'd; io X. ' ,r""T" "'••' ••"^•un.hers in vine.^nr. and drain
^ ' s d h ,d o nv\. H " ^ r; "' '" 'l^" ' 1'"^ "" ^''^ '''••' *'"'«h vine,
t -04 d.r^ Piekle and put into it all the seed and
to inds of the ground nni,.tani ; let it boil some nnnutes then
n he rema,nd.r of the nn.stud, the turnierie and oil" 'ith^
-ti) in and let .1 hoil ui, once, and pour over ih," pi.-kle. " "
h'KD CAr.BACl' 4X1) CATLIFLOWEK.
. I'ull the loose leaves, .pi.'H'b'r the eaMm-e, put theni in a l-mr,.
£r :; 'n'r':'?;"^ ''' rf -"l-^'^'^^^'-. -d Ie;"t"ni s^aS
101 ,su(, ai (lajs; then seald some v negar, with i.eimcr-eoni^
naeeand einnan.on in proportion of an oune eae to ' 'al o ^f
1 ty'^ I', „,., which should remain with it ; eloves and allsi.iee a?e
S:r'' ^^J ^"''^ t'"^ -';^'"«*' 'la.ker : the vinegar should e s 'ahW
.uuinowei 1^ pickh'd HI the same way.
rU'KLKl) CABBAOK.
iM^Ma,*'';"!',!^'^^-""''^ '!'•'; '''} ""'•'^='><'' ''"t in thin slices, place
idulv 'i ' " -f %Tr^ ""'^-■"' ^'^'-'^ it' ^^-h^'u oold, over
"h"f'> , m ten days i( will he lit for use.
TO.MATO CIIOAV (IlOVr.
Onedialf bushel of green tomatoes, one dozen onions, one-half
'1- en green peppers, all chopped lin- ; sprinkle over tlu' n"e"s one
>^o sa t ; h.t u stand over nigh,, :]„.:/ drain olf the brine • IZ.
, Iv m ,ia,.s ; take two pounds of sugar, two tablesjioonfuls of ciu-
i.unon, one of allspice, one of cloves, one of pepper, o -ha f un
'uSl'to^r h;'"'' "'^i ^"M^' ^r'^ luni-fidiJh, andtL^
n nT ■ 1 *'"•• ,":'"'", '""^"'- ^'^'t, pour over the mess packed
m a ja., and cover t.ght ; then it is ready for use and ,vill keep fb^
■!!i
;i*
To on,
<iAlAT'
•sp! inkle and let stand
dd one lab
I Hon of tomHt<»es, diupped fine, take one teacup of salt,
.1 let stand over night ; drain through a colander, then
es].oouliil of ground .loves, one of allspice, two of
I
cm-
', six ffood-siziMl
xU line, let them
.' watui' and add
of sin ill onions,
1 I uciiml)er,s, one
X'd ]!('] (pel's, one
3 same <juautity
[round nmstard,
)nful of tiirnierie
? beans, ouioiis,
ne^ar, and drain
e (ire fresh vine-
all the seed and
e minutes, then
)d oil toi,^'ther ;
ekle.
Ell.
hem in a larije
lot them stand
li ])e|i|iiT-.'onis,
to a .gallon of
ver the cbbage
nid allsjiice are
-)uM be sealdt'd
make it tender.
hill slieew, jilacc
iieii eold, cover
lions, one-half
' the iness one
le lu'iiie : I'over
heii drain and
lonfuls of eiu-
, oin'-halt' cup
li, and vinegar
le mess jKicked
I will keep for
teacup of salt, /
colander, then
ce, two of (dn-
nanion, thive nf ground mustard, tuo of black ,H.„i,er four of
i^reen pepi, ■,•, chopped lim-, one head of ..abba J o ler witi "„ f
vme-ar; three or four .jjiious, if liked. ^^
STL'FFKD PEITKliS.
I'lit the prpper.s in salt and wat^-r a few .lavs, then remove tb<.
seeds ; chop eabba-e an-l sprii.kl,. with .salt • i'l a w bm •
the water fium th.. cabl.U, an.l seas.i ^i h ^ j J^, 7 ;' ; S^
see. , or a nnxture of each ; till th.^ pepi>ers w ith e • blvurl li J
seed, and sew th..m up ; cover with hot n.n-ar! "^^^^^''^^ ""^
JI.\Vi;s I'K KiMvS.
tb<**"'\rf'i'? ^'''''" tomatoes, sliced, >i.v huge onions, sli..ed ■ mix
tnbK..si,„onf,,ls groima riore,., .■i„m,i;mi,, ,-,„!.,.,•, ,„„, anU i ,1
r;;;,::."" '""■ '"'""'^ "'■ ™"^ ■ t" »'= to^rti;™ in;'i'i ";;,:,''i;
IflGDOM.
Om-ludf bushel of green tomatoes, two large heads of cabln.r,.
one-i.alt do.en of geeen cucumbers, one .lox^n TioL onrdS
green pepp..r.s, chopped tine, and prepa •, d as idcX 'Xetcept
FlrcALK.M.
1. <'n.-half liushel of given toniaLo
slice, >pindvle salt through them ami let
morning drain ulf th.' watei
>'ie half peck of onion.^ ;
an.l over night ; in the
^^,;V^';;;■;::H^'^''v;' ^i '-■"'""■'■■■;■ ""' '■'" '^ ''• ■-■' ''f *«;ic"?'
liia.ia , spiinkh .Aeilda.kmustar.l „.,.,!, ^i.mn.i ,, .,„, -r . im..-
m..n, .'loves, allspic.e. and a little sugar ; ,.„:„7nue i,-' .1 In '
ohl'^tJ^'""' '' «^-"'^'^I'l-^ty of^piee ov'' the^'t.;;;,,:; ^1^
I old, strong Vinegar, eover tight, and set away.
^^^7 nn 'i'"ir ^"''''' ^'.^'"'^^'-'••^ »"" *J''^'" onions, six red r.ep-
l^es one-half ounce o g.nger, one .,uart.r of an ounce of uS
ril of ^ iT "^ " ''^"^■'^ ^?^''' "'"^ ''"^ «*■ '""^tard, five ,S
sugai siice tomat.)es. onions, an. peppers. ...u in i i ir uirl. .u
nuxed well through; let staml tw.Wv-lo.;>.^ll;: '"' :'''^'^
ocil iiJ vinegar, (after adding the spi.-.'.si until ,dea: '"''
SWKKT PICCALILLI.
thi^f^f:^'"e':^•i^tl'^M';t!;^' r^'"- ''"^-^^^0^ paring, snee
<io.,K,Mith salt .^imnkled between the layers,
I
nG
THE SEASIDE COOK BOOK.
and lot stand over ni^ht ; in tJie mornin- drain and make a rich
S"!'f 'T';f^"'"^^'■"'*"'^ '^^''' cinn"an,on, mace, a d c ov"s •
put a U'Av of the tunatoes into tlie syrup, and let then, nhm^^v
slo«dy ; take out ].efore they are ..ooked to' pieces and pt nto a
crook on the ba.:k of the .stove ; continue in this way wi h the to^
Tur over h "^} ""V"'^^ ' l^ ^'" ^"^^"l' ^''^ ''' ^'"'^ n.akc csh
pour over the tomatoes and cover tiglit.
MIXED TICKLES.
One peck of ^reen tomatoes, half a p.vk of onions, one pint of
gi-ated horse-rad.sh, half a pound of white mustard seed oncCmd
of ground nmstard, half a pound of unground black ilpner three
or lour green pej>pers, one ounce each of cinnamon.^ cL; 3
urmen,., and two or three hea.ls of caulillower ; tie thTpenper
cinnamon, and cloves in a muslin bag, place in a tin o, eirt m^'
ware dish, and boil until tender; can w^iile hot. in g?ass fruit jL^s."
MAimxOES.
Pick from the vines before they get tough : imt them in weak
brine for three days, then let thenAlrain. and pour over hem boil
lug vinegar, spiced with cloves and cinnamon. "'^^^'i^"^ '^o^^-
YELLOW PICKLE.
One-half pound of white mustard see.l, oncuiarter „our>.l of
black mustard seed, one ounce of turmeric one narh.,- nnn . I
cayenne ; the above .piantity for a si. x -gal on jar o pi k e whitf
cauliflower cut, white cabbage sliced line and oiJ one hnlf T.
large onions sliced line, onlhah do.en small on^onrwloeoS''
hall do.cn small cucumbers whole, one-half dozen Iarc.ec cum S
c t ; If they can be procured, nasturtium radi.sh pods" tr nc^^beans
and green grapes ; put all in brine for twenty hou , t "„ sS
and pour on boiling vinegar sullicient to just cover h^ fSe into
which ha,s been put the above spices and turmeric ;mK a pfnt bowl
of mustard as for the table, and add after the pic^kl^h^s co2d 7o
get the required .,uantity of vinegar, measure tL- br'ne wl en tm-n^^^
off; the vinegar should only just cover the pickle.
NASTURTIUMS.
SPICED APPLES.
Jhree pounds of apples, pared ; four pounds of sugar, one quart
inre ot stick cinnamon, half an ounce of cloves •
of vinegar, one oui
a ja. . !..,.{ .i„v.ji ihr syrup until it is thick, and pour it ov;r '
SPICED CUIJRANTS.
Four quarts currants (ripe), three and one-half pounds brown
Ill make a rich
Lce, and cloves ;
t them simmer
ind juit into a
ay with the to-
in, make fresh :
ns, one pint of
Jeed, one pound
<■ IH'jiper, three
n, cloves, and
tie the pei)per,
in or eartlien-
?lass fruit jars.
them in weak
'ver tliem boil-
irter j)ound of
arter ounce of
pickle ; white
)ne-haif dozen
i« whole, one-
■ge cucumber
, string beans,
s, then strain
le pickle, into
X a pint bowl
las cooled ; to
e when turned
ilt and water,
lave done col-
vinegar, with
ir, one quart
ce of cloves;
apples when
out, j)utinto
it over.
)unds brown
PICKLES.
177
OoosebeS-llnd^^r n;:? iJ^^llZ In tLtml- --f^''^'
SPICED CHEIIHIES.
three days iu succession' ' ^^^ ''"'"'"" = l^^"'' ''^ ^°t,
SPICED GRAPES.
SPICED FRUIT.
imio .„aco ; this will s,,i.o ai,o„;'ro;;l-"„v l:.ho,":'T ;;• .nr^
SPICED PEACHES.
Pare, and if very large, halve one jicck fine Cnwfnrl ^o. x
to one pint of vinegar allow three pounds of t },,♦•? ^ ^^'^^l'*'' '
this make a rich svrui. • dron nfn tl 1 '^^^ ^.V^""^' *"<! ^^
broken cinnamon, Tviry f^ Zc^^J^^J ^^l ^-^J-^i of
of ginger root; when boiling add as ma nv nnn .,' P'*"^^^
SPICED PEARS OR PEACHES
Ten pounds of fruit, five pound.s of su^Mr one h. If . ;, f e
vinegar; mace, •^•innamou and cloves tic.rrh,.?/r .J "' "^
until clear ; then scald thoroughly i, t l.y uV bo'il /V^'' '"'"^l
]>our over the pears. •* ^ ' '^'' '*" "'''"'"' '^n^l
SPICED PLUM.S.
.o:;i-i^^:^tMi^:Sii;s."^fei?t;",.^!^4-
PICKLED CHEi:i;iE.S.
Take nice large ripe cherrie«! romnvo fv.„ t . ,
^'lass jar an.l iiirtwoShirds ftl ^fTlie ie "a. nw? I^' ^i ^'^^l
vinegar; keep it well covered ; noboHn'o'r '* ''"*' '^''^
the cherry ilavor will be retained and ti^^cheiiSr.'il/'u::^^;^
THE S/:A> '/)/■: COOK BOOK.
I'll KLII) I'MArilES.
<>iic ;,'alIou of viiu'g.ir, l.iir pmiuhK (,t lii'owii su^ar ; lake « liii;,'-
>^tuiR' jH.iclit's, ml, them with ii ilnuiicl, stirk two' or tliiec cloxvs
ill oiirh ; put llirin info." -,M;";s or .mHIicu vcs.s.I, and pour th.'
liM''<»i' on tlifiii Loiliii;,' hoi; rov.-r tht'in, mnl h-t them stand a
uv,.k or t-^'ii (iiys : th.-ti ]ionr nt!" I'to li.|Uor and boil it as l.cfore,
alt'r wliirh ivtiiin it liuilin- i,, ij,,- |.r,ichcs, wliirh should '>t'
coviM.-d flnsrly. Let tlu' viiHu'n .Hid .Mi^Mr, in tin liif,t uW.v, just
con:n lo a )>uil.
SWKHT l'i( KlJd) I 'i; ACHES.
Select vipe, )nit lirni ftiiit. M '' ..m Mrmishes ; peel thom care-
niliy ; allow ,i jM-iiiid of su^ir lu a ] inl of f;o(nl cider vinegar ;
]>laco (doves ami ciDiiatiioii in a Im^ and hoil in the vine^'ar ; wh'.'U
the. vinc;,'ar has ennie to n I,.,;!, ili,,], in th( peaches (a few at a
tnixM, and let thnii remain till lone tliroiii;!), but not soft or broken;
then remove them earefnlly with a skinnner, aT»,l pla(!e them in
jars; rejieat this ].rocess till all ate done, then lUl up the jars witli
tlu! remaining,' viiie^Mr, and seal while warm. In the same manner
maybe made sweet piekled j.ears, )thuns, eiab-apples, and cherries.
]'I(.KI>i:i) rid'.MS.
"\Va;di the plmii.s clean and juit into jars, and for two iiuarts of
plums make a rich syrnj> (jf two pounds of su^'ar, one i)int of
yine,i,'ar, with si ice ; I'Ut the plums in jars, and i.ourover them the
hot syruji.
ri( ixij:i) cAX'iwLorrEs.
Select those of luu^'li rintl and .juile rifie ; take out the sei-ds,
l>are,iand cut them in small sijiTive pieces, and cover with go. 1 elder
vinegar; let them stand tweniy-four hours, then ])0ur otf part of
the vinegar ; to every (|uart <^( H ••■ vemainder add three pounds of
sugar, and ],ut them upon lV - ■ > and sinuuer slowlv until a fork
will go tlirough them easily, ui'j Ihey look clear; then add one
ouiiee of ground cloves and o^e' of cinnamon ; cook them ten
minutes longer, and set them aw.y to cool; after they are (juite
eohl, cover closely, and set lluiu in a cool, dark closet."
SWEET ( AXT.M.OUPE PICKLE.
Tare them and cover with vinegar, alter cutting in pieces : pour
olf the viiu'gar, and to eveiy ].int jnit three-fourths of a pound of
blown sugar, a little cloves, allspice, and mace ; let it ]>oil a few
minutes ; throw in the cautaloiiiie ; take it out as soon as it looks
clear ; lail in a jar and pour the boiling naxture over them.
SWEET TICKLES.
Take ripe cucumbers, [vare them and cut out the seeds, cut in
strips and soak in weak brine twenty-lour hours ;^theH put them in
vinegar and water and soak twenty-four hours ; then put them iu
sweetened vinegai' the same as for any sweet pickles, and cook until
tender ; take to a ^uart of vinegar three pounds of coffee sugar, a
->
/
r:n
take dill;,'-
luce cloves
I pour the
•III stiiiul a
as lie tore,
>honl(l he
I'laic, just
'hem care-
er vinegar ;
egar ; whvu
(a few at a
t or broken;
ce tlieni in
le jars with
line manner
ul cherries.
i|iiait8 of
lie pint of
T them the
the st'i't]^,
1 <,'()c 1 cMiT
■ otf part of
' pounds of
intil a fork
•n add one
them ten
' are (juite
eces ; pour
I [lound of
boil It t'cw
as it looks
em.
d.s, cut in
ut them in
it them iu
cook until
ee sugar, a
■<
l,dlcsp(M d'ul of Lfiound einiciMMiii t
el. .es, and boil all toi,'(dhcr.
MU8: MKI.i
Take the uk Ions when not quit'
and cut in shape : thmw Mieni i; '
li'irtions-— andcodj, nnti! ndei ■
tal
:n
d ill), also a few liol
V\(K]A-:.
■ M'cl, iciiiove tic
ind wat.'r e<pial
oil'
I.
iiid lay into ajar; llien
ake vine^j.c en„n-h to covei, allowuig three pounds .,( sii.'ar to a
l-iart ; add >tuk .■mnanion t-. t,,ste, and boil ; ],„iir .,ver the melon
'niliug liot : .train olf the viic '^ni the next day a- 1 boil ai^'ain.
SWKl.T I'K KldJ) \VATKHMi:f,ON IMXP,'?.
Trppare the rinds and j.iit intn weak viiicrjar ai. )■ twelve
Iiours ; then b., ■ them tender in the same water; den n. 11, nnd
picparetoa pint of vinc.i^ar one ponnd id' su<,Mr, ma. e, !' -.; ..
cloves, iiinamoii ; put the vUvU in a jai and i '
them.
''•HK' (MdVKS.
Take ^M, M plums i„ i they lie-in to ripen,
•ur over
them, while c. ]lin,;,f hot, a jd.'kle made ..f viue<,Mr, ■ ,. ,,nd mus-
t" seed ; let them stand all nigiit, and then drain oil the vinegar
'il again, and ponr over the plums.
Coll 'ct a lot uf
O-MATo VMS.
"nirttoes alcnit one inch in diameter, skin
tn.l stew them in the iun.d manner ; when dnne lay them on dishes
■ lattcn them slightly, and spied over them a light layer ..f pidver'-
ize.l white or brown sug.n : ,\|„.se them to a suminei.. sun, or
p ace them m a diyingdmu-e : when as drv as iVesh iigs, pack in
old fig or .small boxes, with ,-ti-:,r between ('■aih layer ; if jiroirrly
mar,.- gcd, the dilfeii-mv can not be ileteeted from tic veritable
article.
si'K i;i) (;i;Ari:.s.
Ten ]>oundsof grapes, six poumls ..f .sugar, two table.-,poonfuls
cinnamnii, two of allspice and small teasjioonfnl ^iduiid cloves •
remnve the pulps and boil, then rub through a siev(' or colander to
remove the secd.s ; bull the skins until tender, and then add to the
l-ulp together with the sugar; .spices and vine-'. - to taste; boil
until oi the de.siied consistency.
riCKLFd) TKAb'S.
Trepiare the fruit as pnf'erred, either ] ;iud leave whole or
i|uarter them ; in.tkc a syrup iu tl,c p!nj„,i i,,;i ,,]' tin-,.,, i.ints of
.sugar to one ipiait ><i vinegar, and while Ijoilinj,' lu^t jmt in the
fruit, ami cock tin-. ; ,t. iiJei. but hut biuken : skim out the fruit
laiefully into ajar and jmur the syrup over them ; let them stand
uiiul the ne.Kt day, and then lay them in a stone jar in layers, with
M hole cloves and stick cinnamon, and agrdn jiour over 'them the
syiu]. boiling hot ; continue drawing olf and boiling the .syrup for
MICROCOPY RESOLUTION TfcST CHART
(ANSI and ISO TEST CHART No. 2)
1.0
I.I
1.25
m
u.
1 2.8
3.2
3.6
4.0
1.4
1 2.5
2.2
2.0
1.8
1.6
-£ APPLIED \MA\3E Inc
'b53 East Mam Street
- ^Chester, New York
" ■ ■" 48i - 0500 - Phof
■ ,'88 - 5989 - Fax
ISO
THE SEASIDE COOK BOOK.
I
cTc^iSte -Jiie 4t"„:r„;r" '■" '- - ™°' '^'-»-
Apples
T.t« • GOOSEBEKiJY SAUCE.
a-l*,'^i;:i:!;^f::.;i,^r-:J--^-arly ripe, ron.o.e the ste„.,
until thick. ^ '^^ v.negar, and spices to taste ; boil
^ GKEEN TOJMATO «Al;CE
sr>HnklitkhtlfTn/n;"'''.t''' ''''^^'^'^^'- '-^"'l «'i«e'I very thin-
kettle i„ laJeHl^lf J ,J^-^:;-'i l-t -to a pC?Wng
^n -slices, quarter of a po nd o ni ± ? " "^ "' '''''" ^"^""'^ '^"^
of nyista.d seed, tal,|,isp in A 1 of elovoT '/~;'l"''^'*^^ "^' ^ Vonu^
black pepper, i.eurlv tin /o r,' "''''^'■'>' ^wo ta!)le.spoonfuIs
spooiifulVf „ j,/;;'^^;"^^^^ tablespoon, fuls of allspice, and a table
the tcnatoc^lo^k clear ^''^' ''"''^'' ^''^ ^«" ^^^-V slowly untii
^. CURRANT SAUCE
SPICED CUIIRANK
CUCUMBER CATSUP
TOMATO CATSI-P
liav,„g „a»l„.J ami cut up the 't^ LI' hluX°' "^'f''' • ""«■•
mniules, thcustrai„tla.n amlal tir-!^ ' '?*?■ "•""" '»'™ty
together si„w,y .,„,.. im„;;;'tir:la''t,KX'ir"''"'' "" "''*
l^'gi. I cups Vinegar, and boil tntr^H, ... * -^-fi^h tlin-u of salt,
bottle for use. '^ together two aud a half hours, and
L
I
. f
AppJes
I
/
i )
PICKLES. jg^
ground fillspice, two teaspoon fuls of salt onp <pncT^^^«f i e
boil half an hou,;. then ^nt in botti "./hri^^rSt k 'tl^^^^^^^^^^^^^
3. Eighteen ripe tomatoes, jiarcd. three i/repn r.! ^
onion, one cup of sugar; two' Jn<l one!h t .^"^"f 'Xai- tT
teaspoonfuls of salt, one teasnoonful of eh.t.nn \ . ^"^f«'^'' two
of cloves ; cook the^ouiatoe/trde ; cJ o "t u onioT' fri'""'"^
very line ; mix all, and cook a few minutes \ n v k ^'r^'^""
added to pickles i.s an improvement. ""''^''' ^^ '^^^^ ^^"'^^^^^^ «< "jint
4. Twenty-tive pounds ri])e tomatoes, peeled ten nnn» i
peppers, four pounds onions, one pound s^ltthre,,in.r\ ^'''"J
mustard, half pound ground cloves mnrter rnnr^ ^ ^^ ^''' ''^'""'^
a,uartergalloLvineiar;boilTli"^^^^^^^^^^
adding the spices, then boil for al)out one and a h^lfM, /'''°^^
and cork tight ; will keep for years ^* ''''"''' ' ^^^^^l"
OL'DE SAUCE.
One jieck of green tomatoes, eiirht L'reen DPt.npra o„j r
chopped fine together ; to this add a^ T" ^S' and er,>'"/'"^
over mght ; after which drain olf the water h^n^l ^ ^*^°^.
grated horse-radish, one cup of b ow srar 'o ne ? ff " ^!^^', '^^
ground cloves, also the same of dnnrn/mi^ fiiTHlM^^^^^ '^^
full with cold vinegar, and let it S genii, all dlv '''"^' '"'"
CUCUMBER CATSUP.
1. Three dozen large cucumbers, three white oninn... . «,.„*. n ..
a pulp, drain through a sieve several hou ad3 .^t ' p^en er and
good vinegar ; seal in bottle?. ' ^^^ ^^ ^^'^
2. Boil and grate full-grown cucumbers, sprinkle with sair nnH
let stand over night ; then nour out ■.11 tl,„ ,. ! ^°"
celery seed, and all vinegar inU^ al ou^tL onSScv^'of'the"^'^
cumber when grated ; bottle for use. consistency of the cu-
GOOSEBEKRV CATSUP
taste, a pinch of salt, on^pint of .inegar • ?mTn th^nn.f °'''^ ''
sieve, and bottle. ' ^"legar , stiain through a hair
GRAPE CATSUP.
spoonful of grou/id clove. one-^f-cSaC /orp^ep'/.r^'^^netlf
tablespoonful of salt ; boil until a little thick ; bottKnd seal
TOMATO CATSUP.
1. One bushel of tomatoes, boiled with two or three onions until
ounces whole ,,e,,p„, f„„r"oun,;c» ;;„;rS tZL " W '.eeT
2. To one gallon of ripe tomatoes add two tablrapoonfuk of salt.
./cSv:
THE SEASTDE (JOOK DnnR.
one of ])cjipcr, two of ;';i'''Umi1 iuusti.«l, uw ilesscrlsiiooiiful ox"
cloveH, one j)iiit of f(ood cider vinegar, a half toacu|)ful of siigar ;
l)oil slowly for tluet' niiiiutcs. 1>> '•-" i^Ul the .sjiice until nearly-
done, as it is nii»ri' liable to hum.
3. One gallon of tomatoes, ono pint oi' vinegai', two tal'le.spoon-
fuls of salt, two of i)lack i-epper, two of mustard, one of cloves, one
dozen onions, sliced tine ; h il all together till ijuite thick ; strain
through acolaiulei' ; liotlle an-i cmk tight, and keeji in a cool jilace.
ttk* '♦- «^M
COOKERY FOR THE SICK.
]'»i;i;f Tka. — Very nice l.ircf tea is made by cutting up tender,
Juicy beef into ])iece8 about one iiudi £i[uare ; jiut into a strong
bottle, cork tigiitly and .set in a kettle of cold water. Boil it about
two hours ; the lUiid then obtained will be the ]>ure nutriment of
the meat, and the tonic elfects are {lowerful.
ti. < 'at raw beef into small ]iiei'e--. cover with edhl water, and set
on the hack of the stove, wliire it will not boil, until all the jiuce
is extracted from the beef. When wanted for use skim olf all tlie
fat, strain, season, and h't it come to a boil.
Yeai, (ih ]Mi'rro;,' BiioTii. — To each jxaind of meat (iddone ipiart
of cold water, bring \i gently to aboil : skim it and add salt ; sim-
mer the broth about three hours. A little rice may be boiled with
the ni"at. "When cold skim oT the fat.
CiriCKKX r>i:uTii.— Take ]iart of the chicken, joint it, and cover
with water : let it 1)oil closely covered until the meat drops from
the bones, tlu'U skim oti" the fat, strain, and season with a little
salt, audit liked add a teaspDonful of rice, and let boil uutil the
rice is cooked.
ScuAi'i-.i) Ukki'.— Take a good piece of rav,' steak, lay it on a
meat board, and with a kiiiie .>crapi! into line bits; after removing
all hard and gristly parts put it into a pan over the tire a' ' 'et it
remain just long enough to iiecome thoroughly heated 'igh,
stirring it U]i from the bottom occasionallv ; season witi. little
.salt. This is very nutritious aud i[uite palatable.
To I'ui.i'AUK A.N Eia;.- l]eat an cg;^ until very light, add season-
ing to the taste, and then steam until thoroughly warmed through,
but not hardened. This will take about two minutes,
jirepared in this wav will not distress a sensitive stomach,
IMii.K I'ouKiDoi;.^ — ilake a thin baker of white Hour and cold
milk, and stir it into boiling milk, with a little salt. Let it boil
for a few minutes, stirring all the time.
Paxada, — Shave very thin soft parts of li,'(ht bread into a bowl,
put in a ])iecc of butter the size of a la:g.- Irickory-nut, grate over
this some nutmeg, pour on buiiing Viiicer, cover and let stand a few
minutes.
• An egg
\
CUOKEL'V /■'"/: THE SILK.
1S3
J. —Break the soft pait ' f a stale loaf in pieces, and suak in cold
water for an hour, then tuash ; put it on the lire, with a iitth- salt,
butter and .su^'ar to tasff, and eook slowly for an hour ; add two
yolks of egt^s heaten, with two tahltspuonfuLs of milk.
m
Oat-Mkal (Jrcel. — Put two largs spoonfuls of oat-nieal, wet
in C(d(l water, into one pint (■[' boiling water, boil it gently one-
half hour, skim, and add a little salt, sugar, and nutmeg.
Port Wink .Iki.ia". — Melt in a Iitth' warm water one ounce of
isinghihS, stir into it one pint of jioit w ine, adding two ounces of
sugar, an ounce of gum arabie and half a nutmeg, grated ; mix
all well and boil ten nunutes, or until everything is thoroughly
dissolved ; then strain and set away to get cold.
Baui.kv Watei;. — Soak one pint of barley in lukewarm water
for a few minutes ; then drain otf the water. Put the barley in
three quarts of cold water, and cook slowly until the barley is
(piite soft, skinmiing occasionally. This barley water, wlien cidd,
tlavor with a little jelly or lemonade,
■ R[i i: Mii.K. — Pick and wa.sh tlie rice carefully ; boil it in water
until it swells and softens ; when the water is [lartly boiled away,
add home milk. It may be boiled entirely in milk, by setting
the vessel in which the rice is in in boiling water ; sweeten with
wiiite sugar, and season with nutmeg. It also may be thickened
with a little Hour or beaten tgg.
Fi.AxsKKi) Ti: \. — (3ned)alf jiound of Haxseed, one-half pound
rock cand}', and three lemons pared fnd sliced; pour over this
two (piarts of boiling water ; let it stand until very cold ; strain
])efore drinking. This is good for a cough.
At I'l.KADK. — Cut two large apples in slices, and pour on them
one jiint of boiling water ; strain well and sweeten. Iceit])efore
V <lrinking.
4 P)i,Ai Ki'.iuiHY Svuri", — One (juart of blaek])erry juice, one
liound of sugar, one-half (»unce of nutmeg, one-half ounce of cin-
namon, one-fourth of an ounce of cloves, one-fourth of an omice
<jf allspice.
Toast W'atk.i;. — Toast stale l)read until ([uite brown, but do
not l)urn it ; put it into a large bowl, and [tour over it boiling
water ; let it stand for an hour or so, strain and put in a piece
of ice before drirdcing.
ToAsi'. --Toast bread until ;i nice lirown all over, taking great
care not to burn ; butter each slirc, dip into hot Mater, or pour
over each piuce enough sweet cream to moisten it.
Bi.A( KiiEHUV WiM.. Tm oiii- gallon of mashed berries add one
quart of boiling water, and let it stand twenty-four hours ; theii
strain tltcin, an;l to ev<.ry gallon of juice adit three [):)Und.s of
brown sugar. Put in a jug or demijohn, and cover with a thin
I piece of muslin mitil Octoljcr, then bottle itoH'.
Wink W'hkv. — Sweeten one pint of milk to taste, and when
rf^ wS^'^m mm^Mtf'Uf-'
m
THE SEASIDE COOK BOOK
boiling throw in two wineglasses of .sherry ; ^^\^m the curd forms,
strain the whey through a muslin l)ag into tumblers.
Akrowroot Cu,sTARi,s.-Boil a pint of milk, and while boilin-
stir into It one arge spoonful o( arrowroot mixed smooth with I
little cold milk; add a little salt; let it boil three or four
minutes, then let it cool, and add a coujde of beaten eL'Ks sucar
and nutmeg to the taste, and set it where it M-ill gJt scaktin.'
hot stirring all the time. As soon as it boils up turn it intS
custard cups. '■
CUACKED Wheat -To one .piart of hot water take one small
teacup ot cracked wheat and a little salt ; boil slowly for half an
hour, stirring occasionally to prevent burning. Serve with sucar
and cream or new milk. °
Raw E(jr;.— Break a fresh egg into a glass, beat until very
hglit sweeten to taste and add two tablespoonfuls of port wine
then ber.t again, ^ '
Fine Hominy. — Put to soak one pint of hominy in two and
one-half pints of boiling vater over night in a tin vessel with a
tight cover ; in the morning add one-half pint of sweet milk and
a little salt. Place on a brisk fire in a kettle of boihng water •
let boil one-half hour. '
OAT-MKALMrsH.— Sift into boiling water, with a little salt,
oatmeal until about the consistency of common mush ; let it boil
one-half hour,
. Blackbekry Cordial.— Warm and squeeze the berries ; add to
one pint of juice one pound of white sugar, one-half ounce of
powdered cinnamon, one-fourth ounce of mace, two teaspoon-
fuls of cloves. Boil all togetlier for one-fourth of an hour ; strain
the syrup and to each pint add a glass of French brandy. Two
or throe doses of a tablespoonful or less Avill check any slight
diarrhea. When the attack is violent, give a tablespoonful after
each discharge until the complaint is in subjection. It will ar-
rest dysentery if given in season, and is a pleasant and safe remedy.
Dried Flour for Infanis.— Take one teacupful of flour, tie
It up tightly m a close muslin bag, and put it in a pot of cold
water and boil three hours ; then take it out and dry the outside.
When used, grate it. One tablespoonful is enough for one tea-
cupful of milk (which would be better with a little water); wet
the flour with a little cold water and stir into the milk ; add a
very little salt and boil five minutes.
OY.STER Toast,— Make a nice slice of toast and butter it, lay
it m a hot dish ; put six oysters, a teacupful of their own liquo-
into a tin cup and boil one minute. Use lialf milk if preferred'
Season with a little butter, pepi-er, and salt, and pour over
tiie toa^i,.
Ego Gruel,— Beat the yolk of one egg with one tablespoon-
ful of sugar ; pour one teacupful of boiling water on it ; add the
white of the egg beaten to a froth, with any aeasonini< or spice
desired. To be taken warm.
I
i
CANDIES.
IS-'
\
Mi'Lt.Ei) .Iki.f.v.— Take one tablcspoonful o\ ourraiit or grape
jelly ; beat with it the white of one egg and a little loaf sugar ;
|)our on it one-liall \nni of boiling water and Ijreak in a aliee of
dry toast, or two crackers.
Iiiisi; Moss Ulanc-Mangk.— rick over carefully one teacup-
ful of Irish moss ; wash it first in aaleratus water ; then rinse it
several times in fresih water. J'ut it in a tin [jail with one quart
of milk ; cover closely and set in a kettle of boiling water. Let
it staml until it begins to thicken, then strain thr . a fine
sieve and sweeten with powdered sugar ; fiavor and pour into a
mould and set into a cool place. When (juite firm turn out in a
dish. Kat with sugar and cream.
CuKKKN' .If.ij.v. — Cut up a chicken and jnit into a (juart of
cold water ; let it simmer until reduced to a little less than a
pint ; remove from the fire, and strain as for jelly; season with a
little salt. Chop the breast meat into small pieces, and mix with
licjuor, and then pour the whole inti) a mould and set away to cool
» ^ 9 »m» — 4
CANDIES.
CoiOA-Nrr Candv.— Grate very fine a sound cocoa-nut, spread
it on a dish, and let it dry naturally for three days, as it will not
bear the heat of an oven, and too oily for use when freshly
broken. Four ounces will be sufficient for a pound of sugar for
most tastes, but more can be used at pleasure. To one pound of
sugar, take (tne-half pint of water, a very little white of egg, anil
then pour over the sugar ; let it stand for a short time, then
l)lace over a very clear fire, and let it boil for a few minutes, then
set it one side until the scum is subsided, clear it off, and boil
the sugar until very thick, then strew in tin; nut, stir and mix it
well, and do not quit for an instant until it is finished. The pan
should not be placed on the fire, but over it, as the nut is liable
to burn with too fierce a heat.
Ai.MONi) Canu v.— Proceed in the same way as for cocoa-nut
candy. Let the almonds be perfectly dry, and do not throw
them into the sugar until they approach the candying point.
To Caxoy Nuts.— Three cups of sugar, one cup of water ; boil
until it hardens when dropped in water, then flavor with lemon.
It must not boil after the lemon is put in. Put a nut on the end
of a fine knitting needle, takeout and turn on the needle until
it IS cool. If the candy gets cold, set on the stove for a few
minutes. Malar grapes and oranges, quartered, may be candied
in the same way.
CHoroi.ATE Cai{Amf.[.s,— Two (v.iT!?. of sr?gar, one cup of warm
water, one-half cup of grated chocolate, three-fourths of a cup of
butter. Let boil, without stirring, until it snaps in water.
2. One-half pound of g?-ated chocolate, two teacups of sugar,
one-half cup of milk and water, a lump of butter, one teaspoon
of alum. '■
/
ISO
THE SEASIDE ('OitK BOOK.
Sdoak Can'KY.— Six cups of white sugar, one cuj) of vinegar,
one CUJ) of wat^T, a tahlespoonful of l)utter put in a' the last,
•uith (ine teaspoon ful of soda dissolved in hot water. ]>oil v,ith-
out stirring one-half hour. Flavor to suit the taste.
(,'iiKAM Cankv. — Four cufLs of sugar, two cups of water, three-
fourths of a cu|) of vinegar, one cup of cream or rich milk, a
piece of butter the size of an egg, two teasj)oonfuLs of vanilla, a
I)ineh of soda. Let it boil until it cracks in water, then work
very white.
Mai'T.k Cani'v. — 1'\ • cups of maple syrup, boil until it cracks
in water, and -/fist before taking from the lire, })ut in a piece of
butter till' size oF an egg. If preferred waxy, do not let it cook
so long.
BtirrEK Scotch. — One cup of molasses, one cup of .sugar, one-
half c\\\) of b\itter. Boil until done.
ANTIDOTES FOR POISONS.
Imrning pain
Magnesia,
vinegar.
The following list gives .•^ome of the more common poisons and
the remedies most likely to be on hand in case of need :
Acins.— 'J'hese cause great heat and sensation o'l
from the month down to the stomach. Remedies . ....v
soda, i)earl ash, or soap dissolved in water. Then use stomach-
pumj) or emetic.
Ai.KALC. — Best remedy is vinegar.
Ammonia. — Renuuly; Lemon juice oi
Alcohol.— First cleanse out the stomach by an emetic, then
dash cold water on the head and give aminonia (spirits of harts-
horn).
Arsenic— Remedies : In the tirst place evacuate the stomach,
then give the white of eggs, lime water, or chalk and water, char-
coal, and the preparation of iron, particularly hydrate.
La'jdanum. — Same as opium.
Belladonka,— Give emetics, and then plenty of vinegar and
water, or leuKmade.
MoKTHiNE. — Same as opium.
ChaR(;oal. — In poisons ])y carbonic gas, remove the jmtient
to the i>pen air, d;ish cold water on the head and body, and stimu-
late tlie nostrils and lungs with hartshorn, at the same time rul)-
bing tlie chest briskly.
CoRKCSiVE Sublimate.- (iive white of egg freshly mixed with
water, or give wheat flour and water, or soaj) and water freely,
or salt and water.
Crkosote. — White of eggs and emetics.
Lead. — White lead and sugar of lead. Remedies : Alum; cath-
artics, such as castor oil and E])som salts, especially.
f
;
\
Misvi-:i.L.\Nmus.
187
I
MrsHitooMs wiiKN rursd.vocs. (iiveeintjtits ami then plenty
of \ iiie'^ar and wutor, with doses of ether, if handy.
NniiATK or Sii.vEii (Lrs.iu C'Arsrnj.- (live ;i .strong solution
of conimon salt and then emetics.
Oi'iUM.— First give a strong emetic of nni.-tard and water, then
strong cofl'ee and aeid drinks ; dash cold \\ai>T on the head.
Xtx Vomica. — First emetics and then brandy.
Oxalic Acid (Frequently mistaken for I'lpsoni .salts). — Kenie-
diea : Clialk, magnesia, or S(ia[i and water, and other soothing
drinks,
FiM'.ssir Acid. — When there is time ailmini.ster chlorine in the
.shape ot' soda and lime. Ihjt brandy and wat(;r, hartshorn and
turpentine are also useful.
Sn.\ki; Bitk, Ktc. - Apply innnediately strong hart.shoni, and
take it internally ; also give weet oil and stimulant.s freely ;
ap])ly a ligature tightly over the part bitten, and then apply a
cui)[ung-glass.
Tauiai; Emktic.— Take large dose.s of te.i maile of galls, Peru-
vian bark, or w 'ute oak bark.
Vkiu)K(;kis.- -Plenty of white of eggs and water.
White Vithiol.— (Jive the patient plenty of milk and water.
A Critr. KOK AViiiskkv Dimnkkks.— Sulphate of ironfive grains,
magnesia ten grains, peppernnnt water eleven drachms, spirit of
nutmeg one drachm ; twice a day.
;
\
MISCELLANEOUS. .
Wkiohts and Mt:AsLi!i;s.— Every family should be furnished
with scales ;uid weights ; and it is also advisable to have Wfjoden
measures. ^
Two gills make half a jdnt.
Two pints make one ([uart.
Four tjuarts make one gallon.
Half gallon makes a <iuarter of a peck.
One gallon makes half a peck.
Two gallons make one peck.
Four gallons make half a bushel.
Eig t gallons make one bushel.
About sixty <lrop.s of any thin li()uid will lill a common-sized
teaspoon.
Four tablespoonfuii, or half a gill will till a common-.sized
Vvinegla.ss.
I'our V. ine-glasses will iill half a pint measure, a conmion
tumbler, or a large cou'ee-cup.
'Fen eggs usually weigh «me pound before they are broken.
Eight large ones will weigh one pound.
18S
THE SEASIDE rooK BOOK.
A tabkvspooiiful of Halt will wei^'h about one oinico.
One pint of water or milk will weigii one iiound.
Om- pint ot" niolas.ses will w«gh one and one-quarter pounds.
'riircf teaspooufuls of })akin;,'-powdtT sliould weii;]! one fnince.
One (piart of Hour weigljs one pound.
One quart of Indian nioal weighs one and a (piarter pounds.
Hem.vkks on ('Ai!ViN(i. — ( arviiig is uow so generally jtiaetised
by gentlemen that ladies may, in a great measure be considered
exempt. It is, however, a very ile.sii"d)le aceoinplisliment.
Every lady should be competent to preside at her own tal)le, and
as expertness is best gained by experience, it would be very ad-
vantageous to young ladi«!s that they, before leaving the parental
roof, sliould be permitted to occasionally do the carving and ser\ •
ing at taltie. By acquiring properly, early habits of tins kind
under a mothei''s direction, tiiey will l)e prepared to operate with
confidence at their own table.
To carve with ease and elegance it is essential to be furnislietl
with a good and suitable carving-knife. These vary in size and
form accordijig to the purposes for which they are intended : for
carving a large and lleshy joint, as a round of beef, etc., a long
blade will be necessary- ; for lamb, etc., a smaller size will
answer ; and for poultry and game a still shorter blade, sharp
])ointed and somewhat cui'ved. A new carving-knife for poultry
is now in tlie market, whiuh can l)e used as shears, and is a great
help in nipping otf small bones, tendons, etc. 'J'he knite should
be as light as is compatible with the size and strength recjuired ;
the edge very keen, and a good steel or knife-sharpener always
at hand. A guard fork is generally used for carving \\hich re-
quires strength, as it is a necessary security, but for light cutting
it is a needless and rather cinnbersome apjtendage.
It is the business of the cook to see that the butcher properly
divides the joint of neck and loins iji all kinds of meats, as this
materially facilitates the ojioration of carving. The seat should
be sulKciently high to command the table, ami render rising un-
necessary. For lidi a silverlish-knifc or trowgl is to be preferred,
as preserving the Hakes more entire, which contributes greatly to
the beauty of its appearance.
Althougli carving with ease and elegance is a U'cessary accom-
plishment, most people are lamentaldy deticient not only in the
art of dissecting winged game and poultry but also in the imiior-
tant point of knowing the ])arts most esteemed. Each person, as
far as jtossible, sliould be served with a portion of the best parts.
To Clean Taim-. — Tea leaves may be saved from the table for
a few days, and when sutlicicnt are collected, steep, not boil,
them for li.'vlf ;i!) liis-.n- in a tin ji.nn, .^train the water otf thr'^-U'-di
a sieve, and use this tea to Avash all varnished paint. It removes
spots, and gives a fresher, newer a2)pearance than when soap and
wpter is used. For white paint, take uiJ a small quantity of
whiting on a damp piece of old white flannel, and rub over the
/
I
;
MfScKLLAXEoUS.
189
tcr pounds,
(iiio (lunce.
lioiinds.
ly practised
consitlered
nplisilimetit.
1 table, and
be very ad-
he parental
ng and ser\ •
if this kind
ipcrate witli
)e furnisbetl
in .si/e and
tended : for
etc., a long
er size will
jlade, sharp
for poultry
id is a great
:nite should
h re(iuired ;
;ner always
ig which re-
ight cutting
ler properly
eats, as this
seat should
r rising un-
le preferred,
3s greatly to
sary acconi-
only in the
the imper-
il jierson, as
! best parts.
;he table for
[), not boil,
off through
It removes
en soap and
(juantity of
lb over the
/
^
?
surface lightly, and it will h^avc tlu- paint riin;ukably bright and
new
ron
a-
t
To Raisk TiiK Pii.K OK Vki.vf.t. — Cover a hot sjroothing ...
with a\\;et cloth ; hold tlie velvet Hrnilv over it ; the vapor ri.,
ing will raise the jiile of the velvet with' the assistance of a lit'lit
whisk. °
To Takk Mii.iiEW i-KoM LiNKX. - Kill) the s[V)ts with soap ;
scrape chalk over it and nib it well ; lay it on tiie grass, in the
sun ; as it dries, wet it a little ; it will come out with two appli-
cations.
To Clkan Maiiiu.k.— Taketwo parts of coinnion soda, one part
of pumice stone, and one part of finelv-p«)wdered chalk ; sift it
through a tine sieve. and mix it with water : then rub it well all
over tiie marble and the stains will be removed ; rub the marble
over with salt and water.
To Clean- Ti.vwAKi:,— The best thing for cleaning tinware is
common .soda; dampen a cloth, dip it in soda, rub the ware
hriskly, after which wipe dry.
To Clkan Crr (Jlass. dfaving washed cut glass articles, let
tlieni ilry, an<l afterwards rub them Mith pri'pared chalk and a
soft brush, carefully going into all the cavities.
IsDKi.iisi.b: Ink. — To one tablcspo(mful of rain water, one-half
teaspoon of vinegar and a piece ..f lunar caustic, threi. inches
long; shake well together: put on to vniii- doth a little milk
and soda (to a tablesjioon of milk a pierr of baking soda as large
as a grain of corn) ; iron smooth au<l write immediately.
Ikon R0st.— This may i)e removed by salt mixed with a little
lemon jiiice ; put in the sun ; if necessary use two applications.
Mrr.DKw.— Dip the stained cloth in buttermilk, and lav in the
sun. "^
To ( ■,..»!< Porr/ntv ani. Mkat.-A writ(;r says : All kinds of
poultry and meat can be cooked (piicker bv addin.' to the water
in which they are boiled, a little vinegar ^u• a iiiece of Ipuum.
By the use of an acid there will lie a considerable saviu'^ ,,f fuel,
as well as shortening of time. Its action is beneticial on old^
t(nigh meats, rendering them quite ten.ler and easy of digestion
rainted meats and fowls ■ ■.•|1 hise tlieir ba.l taste and odor if
cooked 111 this way, and ii .. t used too freely, no taste of it will
be acquired.
To Krp:i' Rkkf.— Dry well with clean cloth ; rub ground pep-
per plentifully over every part of itHrst, tlieii flour'it well and
hang It in cool place, where tlie air will come to it.
To Pi.KLE Meat IN One D-W.—Take a tub of rain or river
water and |.ut tv.o jijcccs of thin wood acioss it ami set the beef
on them, (listant aljout an inch from the water ; heap as much
salt as will stand on your beef, and let it remain twenty-four
hours ; then t^dce off and boil, the water having drawn the salt
completely through the meat.
mo
Tin: SKASIDI'J COOK BnoK.
Tl'.STiNC Mii.lv. A Willi |ioli.-<liuil knitting' iu-mHo is dipiu-.l in-
to a .lw!p vusscl of inilk. and iiiiiii.'<linti'|y witlidrawn in an up-
ri,i,'Iit pn.sitioa; wlifii, if tlin .s.iin|il»^ bf puns sumo of tlio tluid
Mill lie ti)iind U) adhcit' t(» it, wliijf siicli i^ n..t tin; <-as:t) if water
has lii'fii addiid to Ihr milk. *
('ifi;\l' IIkI'UI<;ki;.\T(.i;s. A Wnwv.v p,,t utiippc,] in a wrt cloth
and pia.icii ovi;r a hiittcr plate will keeji the cniit.iit.s of tlie plate
as iianl and linn as if they were set on ice ; and milk will not
sour if the can eontaiiiing it be wrapped in a wet cloth.
To Mknii BnoKl'.N Chockkuv. VVi- have ustd liuR; ;ind the
white of an ego; for nimdiiig earthenware, and lind it \\\mi
.satisfactory. It i.s a stroiiu cement eaNily ai.pliiMl, and ;;"iierally
at hand. Mix only en..ii:^r|i to mend one articl.' at a time, aH it
soon hardens, when it can not bo u.sed. Powder asmall ipiantity
of the lime and mix to a paste with the white. Apply .niickly
to the ed>,'eM, and place firmly together. It will soon bcci.ine .ict
and strong, seldom breaking in the same jdace again.
How TO ("i.KAN A Ti:a OK CuiKKK I'oT. —If the in.dde of
your tea or collee pot is black from long use, fill it with water,
throw in a piece of har.l soap, set on tlie .sto\i\ and let it boil
from half an hour to an h<i\ir. It Avill clean as bright as a new
dollar, and cost no work.
TiNNKi. WAai;.- Tinned ware which speedily h)ses it-i bright-
ness should be ilistrustid. It usually contains lead, wlii.-'h is
dissolved by very feeble acids, and is Very poisonous. iodide of
pottasimn is the antidote.
To Kknkw Br.ArK ('as \MKi:i:. Take half a i)int «/f ammonia
and enough tepid water to dij) the breadths and pieces in thor-
oughly up and <1own, ;i»ter wli;"li hang on the lino to drip and
dry partially witli(»ut wringing ; then iron dry on wrong side,
when it will look like new.
To Wash Uiack C ashmerk.— Take hard soa})suds, wash
your goods thorougidy. and after you have rinsed them in warm
watcT rinse them in warm cotiee, with a teaspoonful of gum
arable water to every pound of goods : take a piece of dark flan-
nel or place a layer of llannel and tlrci, one of the goods, and so
on until you have tinislied, tlicn roll up tight and leavj until
morning, then iron on the wrong side, ^■ou"can also wash soiled
velvet in this way.
To I'oMsii SuiiiT r.'ioNTs AM> \\'i;isi' EanI).-:.— Starch the
fronts and wristbands ;is stiti"as y<.u can. Starcji twice— that i.>,
starch, dry, then starch again. Iron your shirt with a box iron]
in the usual way, mil<ing the linen liice and fi;ni, but without
any attempt at a good finish ; don't lift the jdait ; your siiirt is
now ready for polishing, but you ought to have a' bt)ard same
Size as a coininon shirt board, made ..f hard wood, and covered
with only one ply of plain cotton cloth. Put thi ■ board into the
breast of your shirt, damp the front very lightly with a wet
sponge, tlicn tak"' tiie polishing iron, which' is flat and bevelled
\>'
.vjsa/c/.LASh'ors.
mi
lippi'il in-
iii ;in up-
th.3 tluid
' i'" water
Urt cloth
tilt) [ihite
will nut
■ ;ui(l the
it IllOHt
^•■iicrally
iuie, iiM it
ipiaiitity
i|Uic;kly
;i'iiiuu Mtit
iii-idu of
li water,
d it i)oil
US a new
.^ bi'ight-
wliich is
ioilido of
aiiiiiiouia
in tiior-
iiri[) and
111'^' .side,
Is, wash
in warm
of gum
iark Han-
s, and so
ivo until
sh soiled
xrch the
-that is,
)o.x ii-on,
without
shirt is
,rd same
covered
into the
h a wet
hovelled
at ono .ud -polish -ontly with the lunelle.l vM, taking cure not
t<. (Inv th.' liiHii up into wavedike hlistcr... Of c..u:-8e, this re-
miiros a iitth' practice, hut if yuu are careful and persevere in a
Bhort time you will he ahlo to give the .'nanicldike finish which
js so much wantcil.
.\l.\ni\<;. Wa.sli w ith a cloth .li[ipcd in
Take care to wipe <Iry, as this prevents its
To (."i.r.w SiKAw
clean Halt and water,
turning ydlow.
Tar m.-iy he rcn.oved fro,,, cither hands or clothing hy rnhhinir
well with lard and then washing well with soa[. and water.
A SriiK Wav to Kkmovk Tka St.\in,s.— Mix thoroughly soft
soap and salt say a tahlesp..onful t.. a teacup of 8oap ; ruh on
t icsput^. and spread the clotli on the grass where the sun will
«hine on it. Let it lay two or three days; then wash. It the
stain IS not all ..ut, it will disapj.ear in the .second washiuL- If
the spots are wet occasit.naily while lying ,.„ the grass, it will
ha.sten the hieaching.
lloMH-M.M.K (;.v.Mn,oK IrK. Melt half a teacupful of mutton
tallow witii a piece ol cam]»hor gum, the mxc m a large id.'kory
nut : pour int.. a little euj) or mould.
lloMi;-.M.\i.i; ILm-u S,,ai>. - Were the go,.d ,p,alitie.=. of this in-
expensive soai. more gcncralh known, no familv would g„ with-
out It. JtiH valualle for washing ch.thes, making them vorv
clean an.l xyute, without in the least injuring them, ami is ex-
celeut for tiamiels or calicoes. Jt is go,,d al.so for the lianda
making tiicm .soft and smooth. Take si.x jH.nmls each of salsoda
amllard, three p.mnds of .stone lime, four gallons of soft water-
diss..lvc the hme and soda in tl,.. water, stirring, .scttlin- and
.ounng .,(! then leturn to the kettle, using I.rass or copper! a Id
le lard and hod until it hecomes soap, then pour in o a tub;
wlien coM, cut in bars and dry. '
ma'de^^of' w.'1'n' ^^'^'/'■^•^/.■^•^"•-'^^ ,^7" 8'i'^'^"« "^ whitewa.sh
^hl^n 1 u "'■"" ^^'"tf^l'mc, add a -luart.-r of a jmund of
wh t ng, half a pound of loaf sugar, one qu'art and a ha f of rice
of hi r "' •• '" ,^^'V •'■'"'^ well-eooked past,-, and half a pound
o r all oi :'•'•■ /''•^■^?l.r'* '"/^'''**;": : '-^Pl'Iy «'•"•'" •- previously .l-rape
rill , ",' ■ ''•''^T'^-''' ' this is like kalsomine, and gives a
brilliant and lasting etlect. 6 '-'' »
w!tcr'with '"^rT" 7'' ''^'-'''''^, '"" '^^''''""'' «kinwash it in cold
water with plenty ot soap, and rinse well in clear cold water
tiuis y>n may wash as often as you please, and still keep it soft.
eaHv'dnv'.~rAf ''"'?■ ^,'lT '^''y'' ^" ^ scientific journal, that the
faie mf^;V) -^^=^>' ftr'^'l herald vigorous and extermi.iating war-
^tLl^X: i ^ "ftn^^L^V^'^^^^ ¥<-^ being
wainscots and's'lM,''^ turpentine should be brushed ,n cracks,
wainscots and shelves, and camphor or tobacco placed among th4
il'
> fl^' ■
THE SEASIDE COOK BOOK,
\:
\J
)
\
garments, furs, plumes, etc., when laid aside Tor the summer.
To secure the cl(}th linings of carriages from motlis, sponge them
on botli sides witli a solution of corrosive sublimate or mercury iu
alcohol, made just strong enough not to leav'> p. white mark on a
black feather.
Salt'anb Moths. — It is said, and by good authority, that after
wiping up the floor, if salt is sprinkled over it while damp, moths ^
will not try that harbor again. "When making a carpet it is re-
^'" ppiii"iended that enough be allowed to fold under an inch or two,
» '■'f so'thatwhen it is put down, spit can be spread between the folds, '
and also sprinkle salt all around the sides and corners of the room
.ifefbre nailing the carpet. We have never tried this, but have
several good authorities who endorse it, and promise that moths
wiiluot injure carpets if this advice is followed.
" PoLisiiiXG Paste for Tixs, Brasses and Copper. — This is
composed of rotten stone, soft soap, and oil of turpentine ; the
Stoiae must be powdered and sifted through a muslin or haii*
sieve ; mix with it as much soft soap a,s will bring it to the stiff- I
liiess of putty ; to half a pound of this, add two ounces of oil of
fepentine ; it may be matle into balls ; it will soon become hard,
and will keejj any length of time. Method of using : The arti-
cles to be polishi'd should be perfectly free from grease and dirt ;
lijoisten a little of tlve paste with water, smear it over the metal,
j^ub briskly with a dry rag or leather, and it will soon bear a '-^
beautiful polish.
A good stove polish may be made of black lead mixed with
the white of an egg. Put on with a brush, and polish with a dry
hard brush.
To make an excellent furniture polish ; Take turpentine, lin- ,
seed oil and vinegar, in equal proportions ; apply and rub with [
flannel.
A little soap put on the hinges or latch of a door will stop its
creaking.
Salt will curdle milk, iience in preparing gravies, porridge,
etc., the salt should not be added till the dish is prepared.
. If your flat irons are rough or soiled, lay some salt on a flat
surface and' rub tl»e face of the iron well over it.
Rub your griddle with fine salt before you grease it, and your
cakes will not stick.
When clothes have acquired an unpleasant odor by being from
tl . air, charcoal laid ir. the folds will soon remove it.
Powdered charcoal placed around roses and other flowers adds
to their richness.
Camphor gum placed on shelves or in drawers will eflectuaily
drive away mice.
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