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D
VA]
AEVISED EDITION
m
Dominion Cook Book
CONTAINING
VALUABLE RECIPES IN ALL THE DEPARTMENTS,
INCLUDING SICKROOM COOKERY.
-.1. 1'
By
ANNK CIvARKR
%)(^
^T. EATON C»»„.
TORONTO AND WINNIPEG
X7/5
.7
^-f.
SQ^
Entered according to Act ^f p ,•
^he year one thousaL e^ht hund'?""' "' ^""^^^ '"
Geo. J. Mcleod at the I^f . ^^'^ ^"'' ninety-„i„e by
»he Department of Agriculture. ^
As I
bound
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class •
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to maki
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and val
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whom
record
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PREFACE.
As a general rule, I do not believe in prefaces, but feeling
bound to submit to the time-honored custom, I am free to con-
fess that had I known the labor necessary to produce a first-
class "Cookery Book," I should hardly have had the
resolution to commence it. However, I have done my utmost
to make it useful and acceptable to the ladies of the Dominion
of Canada. The recipes have been most carefully compiled,
and valuable assistance has been rendered me by friends in the
British Isles, France, Germany and the United States, to all of
whom I tender my most sincere thanks. I also desire to
record my grateful appreciation of the immense success my
"Cookery Book" has met with. The number of orders
already received for it convinces me that I have supplied a real
want, and that my book will help my sisters to lighten their
toil and gladden the hearts of their families.
ANNE CLARKE. >
upon i
of Coo
import
Cooke
neithe;
T
deed,
tion c
man's
sparei
and
wealtl
increj
detail
much
atten(
impoi
forth
orph;
labor.
prodi
impo]
plain
not, s
we ve
founc
hare,
To c
cious!
INTRODUCTORY OBSERVATIONS
"The number of inhabitants who maybe supported in any country
upon its internal produce depends about as much upon the state of the Art
of Cookery as upon that of Agriculture ; but if Cookery be of so much
importance, it certainly deserves to be studied with the greatest of care.
Cookery and Agriculture are arts of civilized nations. Savages understand
neither of them." — Count Rumforcfs Works ^ Vol. I.
The importance of the Art of Cookery is very great ; in-
deed, from the richest to the poorest the selection and prepara-
tion of food often becomes the chief object in life. The rich
man's table is luxuriously spread; no amount of money is
spared in procuring the rarest delicacies of the season. Art
and Nature alike contribute to his necessities. The less
wealthy have, indeed, fewer resources, yet these may be greatly
increased by the knowledge of what may be called trifling
details and refinement in the art of cookery, which depend
much more on the manner of doing a thing than on the cost
attending it. To cook well, therefore, is immensely more
important to the middle and working classes than to the rich,
for they who live by the " sweat of their brow," whether mentally
or physically, must have th** requisite strength to support their
labor. Even to the poor, whose very life depends upon the
produce of the hard earned dollar, cookery is of the greatest
importance. Every wife, mother, or sister should be a good
plain cook. If she has servants she can direct them, and if
not, so much the more must depend upon herself. To such
we venture to give a few general hints. An old saying (to be
found in one of the earliest cookery books) : ** First catch your
hare, etc.," has more significance than is generally supposed.
To catch your hare well, you must spend your income judi-
ciously. This is the chief thing. In our artificial state o
8
Dominion Cook Book.
society, every income, to keep up appearances, has at least
half as mucn more to do than it can afford. In the selection
of provisions, the best is generally the cheapest. Half a pound
of good meat is more nutritious than three times the amount
of inferior. As to vegetables buy them fresh. Above all, where
an income is small and there are many to feed, be careful that
all the nourishment is retained in the food that is purchased.
This is to be effected by careful cooking. Cleanliness is an
imperative condition. Let all cooking utensils be clean and in
order. UncleanK ;ss produces disorder, and disorder con-
fusion. Time and money are thus wasted, dinner spoiled, and
all goes wrong. In the cooking of meat by any process what-
ever, remember, above all, to cook the juices in it^ not out of
it.
BOILING.
In boiling put the meat, if fresh, into cold water, or, if salt,
into luke-warm. Simmer it very gently until done. It is a
general rule to allow a quarter of an hour to every pound of
meat ; but in this, as in everything else, judgment must be
used according to the bone and shape of the joint, and accord-
ing; to the taste of the eaters. All kinds of meat, fish, flesh and
and fowl, should be boiled very slowly, and the scum taken off
just as boiling commences. If meats are allowed to boil too fast
they toughen, all their juices are extracted, and only the fleshy
fibre, without sweetness, is left ; if they boil too long they are
reduced to a jelly, and their nourishing properties are trans-
ferred to the water in which they are boiled. Nothing is more
difficult than to boil meat exactly as it should be ; close atten-
tion and good j\idgment are indispensable.
ROASTING.
In roasting meat the gravy may be retained in it by pricking
the joint all over with a fork and rubbing in pepper and salt.
Mutton and beef may be underdone, veal and pork must be
well c(
than oil
and be|
for cot
day or I
Broil
and p^
should]
gridirol
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genera
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/
indis
(son
USU£
mus
Stic
and
Introductory Observations.
well cooked. Young meat generally requires more cooking
than old ; thus lamb and veal must be more done than mutton
and beef. In frosty weather meat will require a little more time
for cooking. All joints for roasting will improve by hanging a
day or so before cooking.
BROILINa
Broiling is the most nutritious method of cooking mutton
and pork chops, or beef and rump steaks, kidneys (which
should never be cut open before cooking), etc. Have the
gridiron clean, and put over a clear fire; put the meat en it ;
"keep it turned often." This last is a common direction in
books, but the reason why is never stated ; it is to keep the
gravy in the meat. By letting the one side of a steak be well
done before turning, you will see the red gravy settled on the
top of the steak, and so the meat is hard and spoiled. This is
cooking the gravy ut of, instead of keeping it in, the meat to
nourish the consumer. Never stick the fork in the meaty
part ; you will lose gravy if you do. Be sure to turn often, and
generally the chop or steak is done if it feels firm to the fork ;
if not done it will be soft and flabby. It is economical to
broil well. Many a very little piece of meat, nicely broiled,
with gravy in it, well seasoned with pepper and salt, a very
little butter on it, and served up quite hot, will make a better
and more nourishing meal than four times the amount of
badly cooked in the frying pan.
FRYINa
Although very bad for chops or steaks, the frying pan is
indispensable for some things, such as veal cutlets, lamb chops
(sometimes), fish, pancakes, etc. Most meats and fish are
usually fried with egg and bread crumbs. The frying pan
must be kept clean. This is very essential, as the dirt that
sticks to the pan absorbs the fat, prevents the meat browning,
and turns it a nasty black color. Have a clear brisk fire, as
xo
The Dominion Cook Book.
the quicker meat is fried the tenderer it is. According to what
is to be fried, put little or much fat in the pan, fish and pan-
cakes require a considerable quantity. The fat must always
boil before putting the meat into it ; if not it coddles. For
veal cutlets a little butter is best and most economical, as it
helps to make the gravy; but even this expense may be
dispensed with, if incompatible with ♦^'le income of the family,
and yet the cutlets be well cooked. Most have a few slices of
bacon with either cutlets or liver ; the fat from this, if the bacon
be not rank, will do very nicely ; and if the meat be well
flavored and fried quickly, and some nice gravy made to it, few
persons would know the difference. Some like thickened and
some plain gravy to these fried meats ; some a large quantity,
others very little ; all these must be accommodated. To make
these gravies, have ready a little burnt sugar to brown with ;
empty the pan of the fat, if it be, as is most likely, too rank to
use ; put some warm water, as much as you wish to make, in
the pan ; mix very smoothly sufficient flour and water to
thicken it to taste ; into this put as much butter as you like to
use (a little will do, and more will make it richer) ; pepper and
salt it sufficiently ; stir it very smoothly into the pan, while the
water is only warm ; stir it well until it boils, and brown it with
the burnt sugar to your taste. This will be a cheap and very
nice gravy for all fried meats ; and where meat is short, chil-
dren are very fond of such over potatoes, haricot beans, or
even bread in their plates ; and not being too rich or greasy it
will not disagree with them. Care must be taken after the
gravy is boiled not to let it boil fast for any length of time, is
all thickened gravies, hashes, etc., boil away very fast and dry
up ; neither must it stanch still in the pan ; a whitish scum then
settles on the top and sooils the appearance of it. On the
plainest and humblest table, dishes may as well look inviting.
N. B. — For all frying purposes be particular that the pan is
thoroughly hot before vising.
-^^^ * S O U F> S *
•♦»£
^
1. CrOWdie, or Scotch Soup— ingredients— 2 gallons of liquor
from meat, }4 pint of oatmeal, 2 onions, salt and pepper.
Any kind of liquor, either salt or fresh ; remove all fat from
it, and put in a stewpan. Mix the oatmeal with a quarter of a pint
of the liquor, into a smooth paste ; chop the onions as finely
as possible, and put them into the paste, add salt and pepper
to taste. Allow the liquor to boil before stirring in the paste,
boil twenty minutes, stirring occasionally to prevent it getting
lumpy. N.B — Salt to be omitted if salt liquor is used.
2. Macaroni Soup — Ingredients 5 cts. worth of bones, i tablespoon^
ful of salt and peppercorns, i good sized turnip and 4 leeks, 2
carrots, 4 onions, 2 cloves, 1 blade of mace, i bunch of herbs, i.e.
marjoram, thyme, lemon-thyme and parsley, ^ lb. of macaroni.
Time required about two and one half hours. Break up the
bones and put them into a stewpan with cold water enough to
cover them and one quart more. When on the point of boiling put
in a tablespoonful of salt to help the scum to rise, then take the
turnip, peel it and cut it in quarters ; then take two carrots, wash
and scrape them ; take also four leeks, wash and shred them up
finely ; now take four onions, peel them and stick two cloves into
them ; then skim the soup well and put in the vegetables, add a
blade of mace and a teaspoonful of peppercorns, then allow soup
to simmer gently for two and one-half hours, then take one-
quarter pound of macaroni, wash and put in a stewpan with plenty
of cold water and a little salt. Allow it to boil until tender, then
strain off the water and pour some cold water on, to wash the
macaroni again ; then cut in small pieces and it is ready for the
soup. When the soup is ready for use strain it over the
macaroni.
zi
12
The Dominion Cook Book.
r«
li
3. Milk Soup — I:tgrediencs — 4 potatoes, 2 leeks or onions, 2 oz. of
butter, pepper )4.' o',. of salt, I pint of milk, 3 tablespoonfuls of tapi*
oca.
Put two quarts of water into a stewpan, then take four potatoes,
peel and cut in quarters, take also two leeks, wash well in cold
water and cut them up ; when the water boils put in potatoes
and leeks, ;hen add the butter, salt, and pepper to taste. Allow
it to boil to a mash, then strain the soup through a cullender,
working the vegetables through also ; return the pulp and the
soup to the stewpan, add one pint of milk to it and boil ; when
boiling, sprinkle in by degrees tapioca, stirring all the time;
then let it boil for fifteen minutes gently.
4. TapiOCSt Soup— Ingredients — I pint of white stock, I oz. of tapioca,
yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt.
Put stock on to boil, then stir in gradually the tapioca, and
allow it to simmer until quite clear, then to the yolks of the eggs
add the cream or milk and stir with wooden spoon, strain into
basin. Take stock from the fire to cool a little, add by degrees
three tablespoonfuls of it to the liaison, stirring well all the
time. Then mix all together, stir well, and add pepper and
salt to taste. Warm before serving, but do not boil.
5. Spring Vegetable Soup— Ingredients— 2 lbs. of the shin of
beef, 2 lbs. of knuckle of veal, a little salt, 2 young carrots, I turnip,
I leek, Yz head of celery, I cauliflower, I gill of peas, _J^ of saltsp )on-
ful of caibonate of soda.
Cut the meat from the bone — do not use the fat ; break the
bones in halves, do not use the marrow. Put the meat and
bones into a stock pot with five pints of cold water, a teaspoon-
ful of salt will assist the scum to rise, boil quickly and remove
?cum as it rises, then simmer gently five hours. Cut carrots ,
and turnips in slices, the head of celery and leek, wash well and
cut in squares, put the cauliflower in sprigs after washing. One
hour before serving add vegetables ; the sprig? of cauliflower can
be put in fifteen minutes before serving. Put one gill of peas,
a teaspoonful of salt, a quarter of a saltspoonful of soda into
boiling water and boil fifteen minutes, then put peas in tureen
and pour soup over them.
6. Qood Gravy Soup— Ingredients— i lb. of beef, i lb. of veal, i lb.
of mutton, 6 quarts of water, I crust of bread, I carrot, I onion, a
little summer savory, 4 cloves, pepper, and a blade of mace.
Cut the meat in small pieces and put into the water, with
Soups.
13
the crust of bread toasted very crisp. Peel the carrot and
onion, and, with a little summer savory, pepper, four cloves,
and a blade of mace, put in the stewpan. Cover it and let it
stew slowly until the liquor is reduced to three quarts. Then
strain it, take off the fat, and serve with sippets of toast.
7. Scoth Mutton Broth— Ingredients— 2 qts. of water, neck of
mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of
Scotch barley, salt to taste, some chopped parsley.
Soak a neck of mutton in water tor an hour ; cut off the
scrag, and put it into a stew-pot with two quarts of water. As
soon as it boils skim it well and then simmer it an hour an a
half; then take the best end of the mutton, cut it into pieces
(two bones in each), take some of the fat off, and put as many
as you think proper ; skim the moment the fresh meat boi!T up,
and every quarter of an hour afterwards. Have ready four or
five carrots, the same number of turnips, and three onions, all
cut, but not small, and put them in soon enough to get quite
tender ; add four farge spoonfuls of Scotch barley, first wetted
with cold water. The meat should stew three hours. Salt to
taste, and serve all together. Twenty minutes before serving
put in some chopped parsley. It is an excellent winter dish.
8. A Roast Beef and Boiled Turkey Soup— Ingredients-
Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 tur-
nips, yi doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of
flour, some bread.
Take the liquor that the turkey is boiled in, and the bones
of the turkey and beef; put them into a soup-pot with two or
three carrots, turnips and onions, half a dozen cloves, pepper,salt,
and tomatoes, if you have any; boil it four hours, then strain all
out. Put the soup back into the pot, mix two tablespoonfuls
of flour into a little cold water ; stir it into the soup ; give it
one boil. Cut some bread dice form, lay it in the bottom of
the tureen, pour the soup on to it, and color with a little soy.
9. Veal or Lamb Soup— Ingredients — Knuckle of veal, 2 onions, 5
or 6 turnips, some sweet marjoram, salt and cayenne pepper, flour,
6 or 8 potatoes, a few duniplings, i tablespoonful of burnt sugar.
Take a knuckle of veal, crack the bone, wash, and put it on
to boil in more than sufficient water to cover it. After boiling
some time, pare, cut, and wash two onions, five or six turnips,
and put in with the meat. When this has boiled one hour add
some sweet majoram, rubbed fine, with salt and cayenne pepper
i
14
The Dominion Cook Book.
I
to taste. Then take flour, which mix with cold water to the
consistency of cream, and add to the soup while boiling. Care
must be taken not to make it too thick. Then pare and cut
into small pieces six or eight potatoes, which add about half
an hour before being served ; and about ten minutes before
sending to table put in a few dumplings. As veal makes a
white soup, the color is much improved by adding a table-
spoonful of burnt sugar. This soup may be thickened with
rice, if preferable.
10. French Soup— Ingredients— i sheep's head, 3 qts. of water,
I bunch of sweet herbs, i teacupful of pearl barley, 6 onions, i
turnip, I carrot, few cloves, mushroom catsup, butter and flour.
Take one sheep's head, remove the brains, and steep it as
before. Put it into a saucepan with three quarts of water, one
teacupful of pearl barley, six onions, one turnip, one carrot, a
bunch of sweet herbs, and a few cloves. Let it simmer gently
for about five hours, then remove the head ; strain and rub the
vegetables through a sieve, or leave them whole, according to
taste ; Let it stand all night, and when cold take off every par-
ticle of fat ; cut up the meat from the head into small pieces
and warm it up in the soup. Season to taste, add a little mush-
room ketchup, and thicken with butter and flour. This will
be found very little inferior to mock turtle soup.
tl. Greek Soup — Ingredients — 4 lbs. of lean beef, i lb. of lean mut-
ton, I lb of veal, 4 ozs. of lean ham, 4 carrots, 4 onions, I head of
celery, a little soy, a few allspice and a few coriander seeds, some
pepper and salt, 10 qts. of water.
Cut up the beef, mutton, and veal into small pieces and
throw into a stewpan with ten quarts of cold water ; add a
little salt, and then place on the stove to boil ; take off the
scum, add a little cold water, and take off the second scum ;
then cut up the carrots, onions and celery and throw in the
pot ; add a little more salt, a few allspice and coriander seeds ;
let it simmer six hours, color the soup with a little soy, and
strain it through a fine cloth ; take off any fat that may be on
the soup with a sheet of paper ; before sending to table boil
the soup, and place in the tureen a little fried lean ham cut
into small pieces.
12* Qiblet Soup — Ingredients — 3 sets of ducks' giblets, 2 lbs. of beef,
some bones, shank boni . of two legs of mutton, 3 onions, some
herbs, pepper and salt, arrots, 3 qts. of water, X pt« of cream, I
oz. of butter, I spoonful jf flour.
Tho<
pieces
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herbs, pi
three qif
of crear
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Soups.
IS
Thoroughly clean three sets of ducks' giolets, cut them in
pieces and stew with two pounds of beef, some bones, the
shank bones of two legs of mutton, three small onions, some
herbs, pepper and salt to taste, and carrots, for three hours in
three quarts of water. Strain and skim, add one quarter pint
of cream mixed with one ounce of butter kneaded with a
spoonful of flour and serve with the giblets. (Only the gizzard
should be cut).
13. Calf S Head Soup— Ingredients— 7 lbs. of shin of beef, a little
lean ham, 5 qts. of water, l oz. of salt, savory herbs, I onion, some
celery, 3 carrots, 2 turnips, a little mace, 8 or 10 cloves, some
peppercorns, j5^ calfs head, 8 ozs. fine rice flour, ^ teaspoonful of
cayenne, some pounded mace, some forcemeat.
Stew seven pounds of shin of beef with a little lean ham in
five quarts of water till reduced one half, adding, when boiling,
one ounce of salt, savory herbs, one onion, some celery, three
carrots, two turnips, a little mace, eight or ten cloves, some
peppercorns. It should gently boil seven hours and then be
set aside for use. In this stock stew half a boned calfs head,
rolled and tied with a string, half an hour ; let it cool in the
liquor, strain and skim and heat five pints in a large saucepan
with the flesh of the head cut into dice ; use all the skin and
tongue but only part of the flesh. Simmer till quite tender,
stirring in eight ounces of fine rice flour, one quarter teaspoon-
ful of cayenne, pounded mace, and some more broth or water
if thicker than batter. Boil ten minutes, and serve the soup
with fried forcemeat.
14. Mullasatavifny Soup— Ingredients-^Some good butter, 3 or
4 large onions, limbs of a rabbit or fowl, ^}4 pts. of boiling stock,
2 tablespoonfuls of currie powder, and 3 of browned flour, a little
cold stock and meat, part of a pickled mango, some carefully boiled
rice, the juice of a lemon.
Slice and fry in some good butter three or four large onions ;
put them in a saucepan with a little butter, and brown in it the
limbs of a rabbit or fowl well floured. Add one quart of good
boiling stock, and stew gently one hour. Pass the stock and
onions through a strainer, add one and a half pints more
stock, put it in a clean pan, and when boiling add two table-
spoonfuls of currie powder mixed with three of brown flour, a
little cold stock and meat, and simmer twenty minutes. Part
of a pickled mango cut in^o shreds is often served with the soup,
t -i
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The Dominion Cook Book.
and some like the taste of freshly grated cocoa nut, but it is by
no means generally admired. Send to table with carefully
boiled rice. The juice of a lemon added before serving is an
improvement.
15. Oyster Soup A La Reine— ingredients— 2 or 3 doz. small
oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt.
boiling cream.
Two or three ""dozen small oysters to each pint of soup
should be prepared. Take the beards and simmer them sepa-
rately in a little very pale veal stock thirty minutes. Heat two
quarts of the stock, flavor with mace and cayenne, and add the
strained stock from the oyster beards. Simmer the fish in
their own liquor, add to it the soup and one pint of boiling
cream. Put the oysters in a tureen, pour over the soup, and
serve. If not thick enough thicken with arrowroot or butter
mixed with flour.
16. OhiCken Soup (Brown) — Ingredients — i or 2 fowls, a bunch of
herbs, I carrot, I onion, 2 oz. of lean ham, 2 oz. of butter, pepper
and salt, 2 qtr of good stock, and a little roux, a few allspice, a
little grated nutmeg and mace.
Cut up the carrot and onion, and fry in two ounces of good
butter a nice light brown, add the ham and fowl cut up small,
taking care to break up the bones with a chopper, add the stock
and boil until the fowl is cooked to rags ; thicken with a little
roux, add the allspice and mace and a little grated nutmeg, color
with a little soy, add seasoning to t::ste. Serve with the soup
some plain boiled rice.
17. Beef Qravy Soup— Ingredients— Some beef water, 2 oz. of salt
to every gal. of water, 4 turnips, 2 carrots, some celery, 4 young
leeks, 6 cloves, i onion, y^ teaspoonful of peppercorns, some savory
herbs.
Various parts of beef are used for this ; if the meat, after the
coup is made, is to be sent to the table, rump steak or the best
parts of the leg are generally used, but if soup alone is wanted,
part of the shin with a pound from the neck will do very well.
Pour cold water on the beef in the soup pot and heat the soup
slowly, the slower the better, letting it simmer beside the fire,
strain it carefully, adding a little cold water now and then, put in
two ounces of salt for every gallon of water, skim again, and put
in four turnips, two carrots, some celery, four young leeks, six
cleves stuck into an onion, hs^f a teaspoonful of peppercorns.
:i' .''
Soups.
17
land some savory herbs ; let this soup boil gently for six hours ;
strain.
1 18. Rice-Flour Soup— Ingredients— A little cold broth, 8 oz. of fine
rice-flour, 2 qts. of fast boiling broth, mace, cayenne and salt,
2 dessertspoonfuls of currie powder, juice of |^ a lemon.
Mix to a smooth batter, with a little cold broth, eight oz. of
fine rice-flour, and pour it into a couple of quarts of fast boiling
broth or gravy soup. Add to it a seasoning of mace and cay-
enne, with a little salt if needful. It will require but ten
minutes boiling. Two dessertspoonfuls of currie powder, and
the strained juice of half a moderate sized lemon, will greatly
improve this soup ; it may also be converted into a good com-
mon white soup (if it be made of real stock) by the addition of
three quarters of a pt. of thick cream to the rice.
19. Milk Soup With Vermicelli— Ingredients— Salt, 5 pts. of
boiling milk, 5 oz. of fresh vermicelli.
Throw a small quantity of salt into five pints of boiling
milk, and then drop lightly into it five ounces of good fresh ver-
micelli J keep the milk stirred as this is added to prevent its
gathering into lumps, and continue to stir it very frequently
from fifteen to twenty minntes, or until it is perfectly tender.
The addition of a little pounded sugar and powdered cinnamon
makes this a very palatable dish. For soup of this description,
rice, semolina, sago, cocoa-nut, sago and macaroni, may all
be used, but they will be required in rather smaller proportions
to the milk.
'JO. Qreen Pea Soup— Ingredients — 4 lbs. of beef, % pk. of green
peas, I gal. of water, \^ cup of rice-flour, salt, pepper and chopped
parsley.
Four pounds beef, cut into small pieces, half a peck of green
peas, one gallon water, half a cup of rice-flour, salt, pepper and
chopped parsley ; boil the emj ty pods of the peas in the water
one hour before putting in the beef. Strain them out, add the
beef, and boil slowly for an hour and a half longer. Half an
hour before serving, add the shelled peas, and twenty minutes
later, the rice-flour, with salt, pepper and parsley. After adding
the rice-flour, stir frequently, to prevent scorching. Strain into
a hot tureen.
21. Oelery Soup — Ingredients— The white part of 3 heads of celery,
}i a lb. of rice, I onion, i qt. of stock, 2 qts. of milk, pepper aad
salt, and a little roux.
4
•i
*
I
it
'J
11 11:,
i3
The Dominion Cook Book.
i I
Cut up the celery and onions very small, boil them in
the stock until quite tender, add the milk and the rice, and
boil together until quite a pulp, add pepper and salt and a
little roux, strain through a fine hair sieve or metal strain-
er and boil a few minutes, taking care it does not burn.
Serve some small croutons of fried bread with it.
22 Tomato Soup — Ingredients — 4 lbs. of tomatoes, 2 onions, 1
carrot, 2 qts of stock or broth, pepper and salt, a little roux,
2 oz. of fresh butter.
Cut up the onions and carrots, place them in a stewpaa with
the butter, and lightly fry them. Take the seeds out of the
tomatoeSj then put them in the stewpan with the fried onions
and carrot, add the stock, pepper and salt, and let them boil for
one hour, occasionally stirring them : add a little roux to thicken
the soup, and strain through a fine hair sieve. Serve the soup
very hot, and send to table with it some small pieces of fried
bread, sprinkled with chopped parsley.
23. White Soup — Ingredients — 6 oz. of sweet almonds, 6 oz. of the
breast of roasted chicken, 3 oz. of white bread, some veal stock, i
pt. of thick cream.
Pound six ounces of sweet almonds, six ounces of the breast of
roasted chicken, and three oz. of white bread soaked in veal
stock and squeezed dry. Beat all to a paste and pour over it
two quarts of boiling veal stock, strain through a hair sieve, add
one pint of thick cream, and serve as soon as it is on the point
of boiling.
24. Apple Soup — Ingredients — 12 large fresh apples, 2 spoonfuls of
sugar or syrup, ^ lb. of raisins or apples, i spoonful of potato meal.
Dry well twelve large fresh apples,cut them in quarters, and
put them into a pan with boiling water. When the soup has a
strong taste of apples, strain it through a hair sieve, and add
more water, until there are about nine pints; add two good
spoonfuls of sugar or syrup, half a pound of well-washed and
picked raisins, or apples pared and cut in pieces, which must be
boiled until soft. The soup is to be thickened with a good
spoonful of potato-meal, dissolved in a little water. It is best
cold.
25. Soup A La Dauphine — Ingredients — 6 pounds of lean beef,
4 carrots, 2 turnips, 4 onions, i head of celery, 4 oz. of lean ham,
pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few
allspice, 2 blades of mace, 5 qts. of water.
28. Sp'
1)
Soups.
19
Cut up the onions, carrots, turnips, and celery into small
pieces, and lay in the bottom of a large stewpan ; cut up the six
lbs. of lean beef, and lay on the top of vegetables, sprinkle a
little salt over it, and cook over the fire (taking care it does not
burn) for two hours, add five quarts of water, and bring it to a
boil ; take off the fat and scum, add a little more cold water,
and throw in two blades of mace, two bay leaves, a bunch of
herbs, four ounces of lean ham cut up very fine,and a few allspice,
color a light brown with a little soy, and simmer for five hours,
and then strain through a fine cloth, and with a sheet of paper
take oflf any floating fat ; boil again, and before serving throw
in the soup some green taragon leaves, and a little chervil.
26. Julienne Soup — Ingredients — i carrot, i turnip, i stick of celery*
3 parsnips, 2 or 3 cabbage leaves, butter, 1 'ettuce, I handful of
sorrel and chervil, stock, salt and pepper.
Cut in very small slices a carrot, a turnip, a stick of celery,
three parsnips, and two or three cabbage leaves, put them in a
saucepan with butter and give them a nice color, shaking the
saucepan to prevent them from sticking to the bottom,then add a
lettuce and a handful of sorrel and chervil torn in small pieces,
moisten these with stock and leave them on the fire for a few
minutes, then boil up, add the whole of the stock and boil
gently for three hours ; season with salt and pepper.
27. Asparagus Soup — Ingredients— 25 heads of asparagus, i qt. of
stock, I tablespoonful of flour, i oz. of butter, sugar, pepper and
salt ; some spinach greening, I pat of fresh butter or i gill of cream,
small dice of bread.
Take twenty-five heads of asparagus, put thcjm in a sauce-
pan with a quart of stock, free from fat, let them boil till quite
done ; remove the asparagus, pound it in a mortar, then pass it
through a sieve ; mix a tablespoonful of flour and one oz. of
butter in a saucepan on the fire, add a little sugar, pepper and
salt, quantity sufficient for the asparagus pulp, and the stock in
which the asparagus was originally boiled ; let the whole come
to a boil, then put in a little spinach greening, and lastly a pat
of fresh butter, or stir in a gill of cream. Serve over smi^U dice
of bread fried in butter.
28. Spanish Soup (i)— Ingredients— 1>^ lbs. of mutton or veal, i}4
lbs. of garbanzos or chick peas, i slice of lean raw ham, remnants of
game or poultry, a little bacon, salt, vegetables.
Throw one pound and a half of either mutton or veal into a
J
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1
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i>ii':
30
The Dominion Cook Book.
I!i
vessel with water (the Spaniards use a pipkin, called in the
vernacular a **marmite,"onelb. andahalfof "garbanzos,"
or chick peas, one good slice of lean raw ham, anda.ny debris
(no matter how small) of>game or poultry. Cook gently with
the lid on, skim, add a little bacon cut small, and as much
salt as necessary; cook for another half hour, then pour off
broth slowly, to be used afterwards for the soup and sauce;
add as much vegetable as you please, thoroughly well washed,
and cook over a clear fire until done. About five minutes be-
fore the Olla is ready, it is de rigueur in Madrid kitchens to
throw in a piece of "chorizo" (black pudding). Serve the
meat separately on one dish, the vegetables on another, and in
a third the sauce for the whole, either of the following being
appropriate.
TOMATO. — Cook three or four juicy tomatoes until
quite tender, and pass them through a sieve. Add some of
the broth, some vinegar and salt, to the pur^e.
PARSLEY. — Pound some young parsley and bread crumbs
in a mortar. Moisten with the broth, add vinegar and salt to
taste.
These sauces should properly be served in a small silver or
china bowl, surrounded by vegetables. For the tomato, spring
and summer vegetables, and for the parsley sauce, those of
autumn and winter are customarily used, with the rigorous
exclusion, in both cases, of cabbage.
A Cocido compounded of the above ingredients, without the
auxiliary black pudding or vegetables, the Spaniards call a
" Puchero," de los enfermas.
29. Spanish Soup (2)— Ingredients— i clove of garlic, 7 well dried
beans or almonds, olive oil and water, vinegar and salt, bread
crumbs.
The second soup, Ajo bianco, or white garlic soup, is more
intricate in its manufacture, though compounded of as quaint
and unlikely materials. It is extensively eaten in Andalusia.
To be completely veracious, I must of necessity commence
with that formidable brother to our harmless, necessary little
onion — big garlic. Pound one clove of garlic and seven well
dried beans, or better still, almonds, in a small spice mortar to
a smooth paste. Moisten this paste with olive oil, drop by
drop, then water by degrees, so as to thoroughly incorporate
and amalgamate the whole. Add until it is sufficiently wet to
soak som|
some vin(
size of hj
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30. Barl4
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31. Lob!
Sours.
21
soak some bread, which must be added later on, pouring in
i some vinegar and a little salt. Then put in the bread crumbs,
size of half an almond, and allow it to soak. A final mixing
of the bowl, and this quaint and perfectly national dish awaits
your consumption.
30. Barley Soup (Oreme D'Orse)— Ingredients— >^ pt. of
pearl barley, i qt. of white stock, the yoke of one egg, i gill of
cream, %, pat of fresh butter, bread.
Boil half a pt. of pearl barley in a qt. of white stock till it is
reduced to a pulp, pass it through a hair sieve, and add to it
as much well flavored white stock as will give a purde of the
consistency of cream ; put the soup on the fire, whei. it boils
stir into it, off the fire, the yolk of an egg beaten up with a gill
of cream ; add half a pat of fresh butter, and serve with small
dice of bread fried in butter.
31. Lobster Soup (Bisque) — Ingredients— i lobster, butter,
pepper, salt and grated nutmeg, bread crumbs, stock, i tablespoon-
ful of flour, bread.
Pick out all the meat from a lobster, pound it in a mortar
with an equal quantity of butter until a fine orange-colored
pulp is obtained \ to this add pepper, salt and grated nutmeg
to taste. Take as much bread crumbs as there is lobster pulp,
soak them in stock, then melt a piece of butter in a saucepan,
amalgamate with it a heaped tablespoonful of flour ; mix the
lobster pulp with the bread crumbs, and put them into the
saucepan with the butter and flour, stir well, and add more
stock until a pur^e is obtained, rather thinner in consistency
than the soup should be. Put the saucepan on the fire, stirring
the contents until they thicken and boil ; draw it then on one
side, and carefully skim off superfluous fat, then strain the
soup through a hair sieve, make it boiling hot, and serve with
smdl dice of bread fried in butter.
32. Soup made firom Bones— Ingredients— Bones of any freshly
roasted meat, remnants of any poultry or game, firesh livers, gizzards,
necks, combs of any poultry, i slice of lean ham, salt, I onion, I
turnip, I leek, I head of celery, 4 carrots, 3 tomatoes, % of bay
leaf, 3 or 4 cloves, 6 pepper corns, 3 allspice, i bunch of parsley and
chervil, tapioca, sago, vermicelli or semolina.
Have the bones of any freshly roasted meat — beef, veal,
pork, venison, mutton or lamb — broken up into largish pieces,
the four first sorts may be mixed with advantage, while mutton
and lamb are better alone. Add the carcases or remaining
.--C
23
The Dominion Cook Book.
!ir
limbs of any roast poultry — ducks, fowls, pigeons, geese, turkc
or game, and the fresh livers, gizzards, necks, and combs of
any poultry you happen to be going to cook the same day, and
a slice of lean ham if you have it. Put all these together in an
earthen soup pan that will stand the fire and will hold one-
third more cold water than you require for your soup to allow
for the loss in boiling ; fill with water, and place on a brisk fire
till it boils. Then add salt (less quantity if there be ham in
the soup), one large onion, one large turnip, one large leek,
one head of celery, four large carrots, three sliced tomatoes, a
quarter of a bay leaf, three or four cloves stuck into a carrot or
turnip, six whole peppercorns, three allspice whole, and, finally,
a good-sized bunch of parsley and chervil tied together. We
find a piece of calfs liver and a fresh young cabbage an im-
provement, but this is a matter of taste. When boiling skim
thoroughly, and take the pot off the fire, placing it quite at the
edge so as merely to simmer gently — or, as the French call it, to
smile — for six hours at least. The great art in making this
sort of simple broth is never to let the fire go down too much,
nor to allow the soup to boil too fast, so as not to require
filling up with other water to replace what has been consumed
—or, rather, wasted by rapid ebullition. Half an hour before
you require your soup take it off the fire and strain through a
cullender, then through a fine sieve, and put it on a brisk fire.
When quite boiling add tapioca, sago, vermicelli, or semolina,
scattering it lightly, and allowing one tablespoonful to each
person. Rice may also be used, but it requires a full half hour,
and consumes more broth. We use this broth as a foundation
to every kind of vegetable purees.
33. Oxtail Soup (Clear).— Ingredients— I oxtail, 4 carrots, 4 onions,
2 turnips, i bunch of herbs, little allspice, i head of celery, 2 qts. of
good stock, a little soy, pepper, salt, }i lb. of lean beef.
Cut up the oxtail into small pieces, well blanch them in salt
and water, boil them in water, throw into cold water. Cut up
the vegetables into small pieces (taking care to save some of
the best pieces for boiling to go in the soup to table), throw
them into a stewpan with the herbs, allspice, soy, pepper and
salt, put the oxtail on the top, cover with the gravy, and cook
until the tail is quite tender. When cooked, take out the tail,
and cut up half a pound of lean beef quite fine and throw in
the gravy, let it boil a few minutes, and strain through a cloth,
35. Moc
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Put
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36. Mo
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37-
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Soups.
23
add the pieces of tail and some pieces of carrot and turnip
cooked as follows : Boil the vegetables in water, with a little
sugar, salt, and a small piece of butter. Serve very hot.
34. Oxtail Soup (Thick). — Ingredients — i oxtail, 6 carrots, 4 onions,
4 turnips, allspice, i head of celery, i qt. of water, i qt. of stock, a
pinch of pepper, sugar and salt, some roux.
Cut up the oxtail into small pieces, throw them into cold
water with a little salt, bring them to the boil, and throw them
into clean cold water. Cut up the vegetables into a stewpan,
place the oxtail on the top, cover with the water and stock, let
it simmer until the oxtail is quite tender, take out the pieces
of tail, add the roux to the gravy, also t^e sugar and the season-
ing. Boil well together, strain through a fine hair sieve, taking
care to pass the vegetable pulp through, drop in the pieces of
tail, and bring to the boil. Let it stand on the side of the
stove until wanted.
35. Mock Turtle Soup— Ingredients— A knuckle of veal, 2 cow>
heels, 2 onions, a few cloves, a little allspice, mace and sweet herbs*
2}4 qts. of water, i tablespoonful of sugar, 2 tablespoonfuls of
walnut, I of mushroom catsup, i tablespoonful of lemon juice, force'
meat balls.
Put into a large pan or jar a knuckle of veal, two well-
cleaned cow-heels, two onions, a few cloves, a little allspice,
mace, and some sweet herbs ; cover all with two and s- half
quarts of water, and set it in a hot oven for three hours. Then
remove it, and when cold take off the fat very nicely, take awa/
the bones and coarse parts, and when required, put the
remainder on the fire to warm, with a tablespoonful of moist
sugar, two of walnut, and one of mushroom catsup ; add to
these ingredients the jelly of the meat. When it is quite hot
put in the forcemeat balls, and add a teaspoonful of lemon
juice.
36. Mock Turtle Soup— Ingredients— ;^ a calfs head, X lb. of
butter, }4 lb" of ^^an ham, 2 tablespoonfuls of minced parsley, a
little minced lemon thyme, a little sweet marjoram and basil, 2
onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of
flour, i}i doz. forcemeat balls about the size of a nutmeg ; cayenne
and salt, to suit your taste ; the juice of i lemon, and i Seville
orange, i dessertspoonful of pounded sugar, 3 qts. of best stock.
Proceed as in Recipe No. 35.
37. Onion Soup — Ingredients — ^Water that has boiled a leg or neck of
mutton, I shank bone, ^ aoions, 4 carrots, 2 turnips, salt to taste.
',1
h
24
The Dominion Cook Book.
Into the water that has boiled a leg or neck of mutton put
the carrots and turnips, shank bone, and simmer two hours,
then strain it on six onions, first sliced and fried a light brown,
simmer three hours, skim carefully, and serve. Put into it a
little roll or fried bread.
38. Tomato Soup— Ingredients— 8 middlinj; sized tomatoes, I bundle
of sweet herbs, I clove of garlic, I onion stuck with 3 or 4 cloves,
a little allspice, whole pepper, salt to taste, i qt. of stock, 2 eggs.
Take tomatoes, cut them in two, and removing the pips of
watery substance, put them in a saucepan, with a bundle of
sweet herbs, a clove of garlic, an onion stuck with three or four
cloves, some allspice, whole pepper, and salt to taste. Place
the saucepan on a gentle Rre, stirring contents occasionally.
When the tomatoes are thoroughly done, turn them out on a
hair sieve, remove the onion, garlic, and sweet herbs ; remove
also the moisture which will drip from the tomatoes ; then work
them through the sieve until nothmg remains on the top but
the skins. Have a quart of plain stock boiling hot, stir the
tomato pulp into it, and, removing the saucepan from the fire,
stir in two eggs, beaten up with a little cold water and strained.
Serve over small dice of bread fried in butter.
If thi
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OBSERVATIONS ON DRESSING FISH.
If the fishmonger does not clean it, fish is seldom very
nicely done, but those in great towns wash it beyond what is
necessary for cleaning, and so by much washing diminish the
flavor. If to be boiled, some salt and a little vinegar should
be put in the water to give firmness ; but cod, whiting, and
haddock are far better if salted and kept a day ; and if not very
hot weather they will be better kept two days. Those who
know how to purchase fish may, by taking more than they want
for one day, often get it cheaper ; and such kinds as will pot
or pickle, or keep by being sprinkled with salt, and hung up,
or being fried will serve for stewing the next day, may then be
bought with advantage. Fresh water fish have often a muddy
smell and taste, to take off which soak it in strong salt and
water after it is nicely cleaned, then dry and dress it. The fish
must be put in the water while cold and set to do very gently,
or the outside will break before the inner part is done. Crimp
fish should be put into boiling water, and when it boils up put
a little cold water in, to check extreme heat, and simmer it a
few minutes. Small fish nicely fried, covered with egg and
crumbs, make a dish far more elegant than if served plain.
Great attention should be paid to the garnishing of fish, use
plenty of horse-radish, parsley and lemon. If fish is to be
fried or broiled it must be wrapped in a clean cloth after it is
well cleaned. When perfectly dry, wet with an egg (if for fry-
ing) and sprinkle the finest bread crumbs over it, then, with a
large quantity of lard or dripping boiling hot, plunge the fish
into it and fry a light brown ; it can then be laid on blotting
paper to receive any grease. Butter gives a bad color, oil fries
the finest color for those who will allow for the expense. Garn-
ish with raw or fried parsley which must be thus done : when
washed and picked throw it again into cold water ; when the
as
Hi
26
The Dominion Cook Book.
if
i.
im
lard or dripping boils, throw the parsley into it immediately
from the water and instantly it will be green and crisp, and
must be taken up with a slice. If fish is to be broiled, it must
be seasoned, flavored and put on a gridiron that is very clean,
which when hot should be rubbed with a piece of suet to pre-
vent the fish from sticking. It must be broiled on a very clear
fire and not too near or it may be scorched.
39. Cod's Head and Shoulders (to boil)— Ingredients— i
cod's head and shoulders, salt water, i glass of vinegar, horse-radish.
Wash and tie it up, and dry with a cloth. Salt the water,
and put in a glass of vinegar. When boiling, take oflf the scum;
put the fish in, and keep it boiling very briskly about half an
hour. Parboil the milt and roe, cut in thin slices, fry, and
serve them. Garnish with horse-radish; for sauce, oysters,
eggs, or drawn butter.
40. Cod's Head and Shoulders— Ingredients— i bunch parsley,
I lemon, horse-radish, milt, roe and liver.
Tie it up, and put on the fire in cold water which will com-
pletely cover it ; throw a handful of salt into it. Great care
must be taken to serve it without the smallest speck of black
or scum. Garnish with a large quantity of double parsley,
lemon, horse-radish, and the milt, roe and liver, and fried
smelts if ap[ jved. If with smelts, be careful that no water
hangs about the fish ; or the beauty of the smelts will be taken
off, as well as their flavor. Serve with plenty of oyster or
shrimp sauce, and anchovy and butter. It will eat much finer
by having a little salt rubbed down the bene, and along the
thick part, even if to be eaten the same day.
Though it is important to buy fresh codfish, it is not quite
so well to cook it immediately, as, when freshly caught, it is apt
to be watery ; but when rubbed with salt and kept a day or
two, it acquires the firmness and creaminess so much prized.
Cod is better crimped than when cooked whole, the operation
of boiling being more successfully performed under these con-
ditions. The fish may be partially crimped by scoring it at
equal distances, without absolutely cutting it through into
slices ; but the effect of the operation is always to improve the
fish. When thoroughly cleaned the cod should be scored or
sliced at regular intervals of about one and a half or two incheSi
then washed clean in spring-water, and laid in a pan of spring-
Shoi;
or sprinl
onion ;
powder,
rich ere
43-
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Fish.
27
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water in which a haridful of salt has been allowed to dissolve.
After about two hours' soaking in this brine, the fish may be
washed and set to drain. Some people boil the cod whole ;
but a large head and shoulders contain all the fish that is pro-
per to help, the thinner parts being overdone and tasteless,
before the thick are ready. But the whole fish may be pur-
chased at times more reasonably ; and the lower half, if
sprinkled and hung up, will be in high pci faction in one or two
days. Or it may be made Salter, and served with egg-sauce,
potatoes and parsnips.
41. Salt Cod — Ingredients — Cod, vinegar (i glass), parsnips, crf^am,
butter, fiour.
Soak and clean the piece you mean to dress, then lay it all
night in water, with a glass of vinegar. Boil it enough, then
break it into flakes on the dish ; pour over it parsnips boiled,
beaten in a mortar, and then boiled up with cream and a large
piece of butter rubbed with a little flour. It may be served
as above with egg sauce instead of the parsnip, and the rest
sent up whole ; or the fish may be boiled and sent up without
flaking, and sauces as above.
42. Curry of Cod — Ingredients—Salt and cayenne, cod, onions,
white gravy, curry powder, butter, flour, 3 or 4 spoonfuls of cream.
Should be made of sliced cod, that has been either crimped
or sprinkled a day to make it firm. Fry it of a fine brown with
onion ; and stew it with a good white gravy, a little curry
powder, a piece of butter and flour, three or four spoonfuls of
rich cream, salt, and cayenne, if the powder be not hot enough.
43. Cod's Roes — Ingredients — I or more cod's roes, i/^ oz. of butter,
2 eggs, I teaspoonful of salt, I pinch of cayenne pepper, I grate of
nutmeg, i dessertspoonful of tomato or Mogul sauce or vinegar.
Boil one or more cod's roes, accordinsr to size, till quite set
and nearly done. Take them out of the water, and when cold
cut them into slices three-quarters of an inch thick. Now put
into a small stewpan one and a half oz. of butter ; when made
liquid over the fire, take it off" and stir into it the yolks of two
eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a
grate of nutmeg, and a dessertspoonful of tomato or Mogul
sauce, or the vinegar from any good pickle. Mix all well to-
gether, and stir it over the fire for two or three minutes to
thicken. Dip the slices of cod's roe in this sauce to take up as
28
The Dominion Cook Book.
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much as they will, lay them in a dish, pour over them any of
the sauce that mcy be left, put the dish into the oven for ten
minutes, and send to table very hot.
Cod and
44
Crimped Cod and Oyster Sauce— Ingredients-
salt water.
Cut into two-inch slices the best part of a fresh cod, boil
them twenty or twenty-five minutes in boiling salted watei ;
serve on a napkin with the sauce in a tureen.
45. Cod Steaks (with iVIock Oyster Sauce)— Ingredients—
I tail of cod or head and shoulders, salt, and bread crumbs.
The most economical way of having cod steaks is to order
either the tail of a good-sized cod or a cod's head and shoulders,
so cut that there is sufficient to take off some steaks, and what
remains comes in for luncheon or the children's dinner the
following day. Sprinkle the cod with salt, and fry, either with
or without bread crumbs, a golden brown.
46. Codfish Bails — Ingredients — Equal quantities of potatoes and
boiled codfish, i oz. of butter, I egg.
Take equal quantities of mashed potatoes and boiled codfish
minced fine ; to each half pound allow one ounce of butter and a
well-beaten egg ; mix thoroughly. Press into balls between two
spoons ; drop into hot lard, and fry till brown.
47. SaltSaimon (to Souse)— Ingredients— i salt salmon, cayenne,
whole allspice, a little mace, cold 'negar.
Take a salt salmon, wash and cover it with plenty of clean
water. Let it soak twenty-four hours, but be careful to change
the water several times. Then scale it, cut it into four parts,
wash, clean, and put on to boil. When half done change the
water ; and when tender, drain it, put it in a stone pan, sprin-
kle some cayenne, whole allspice, a few cloves, and a little
mace over each piece ; cover with cold vinegar. This makes a
nice relish for tea.
48. Saimon (to Broil)— Ingredients— Salmon, pepper, salt.
Cut slices an inch thick, and season with pepper and salt ;
lay each slice in half a sheet of white paper well buttered, twist
the ends of the paper, and broil the slices over a slow fire six
or eight minutes. Serve in the paper with anchovy sauce.
49. Saimon (to Pot) — Ingredients — Salmon, a little mace, 6 cloves,
6 whole peppers, butter.
Take a large piece, scale and wipe, but do not wash it ; salt
very well,
then seas(
in a few
butter, an(
put it ir
fied buttei
50-
SalmJ
oz. ol
Cut tl
whole wit^
four hours
according
ounces of
salmon, a
rub it wel
it will be 1
in a woo(
two small
and only
toes with
head.
51
Salm
creai
Pull £
and choi
and two <
flour; sk
potatoes
into it.
(2. Sair
Soi
bre
lar
Sera
slices, d
tablespc
then di]
or ten 1
sprinkl(
sauceb
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Fish.
29
very well, let it lie till the salt is melted and drained from it,
then season with beaten mace, cloves, and whole pepper ; lay
in a few bay leaves, put it close into a pan, cover it over with
butter, and bake it ; when well done, drain it from the gravy,
put it into the pots to keep, and when cold, cover it with clari-
fied butter. In this manner you may do any firm fish.
50. Salmon (to Dry)— Ingredients— Salt, 3 or 4 oz. of saltpetre, 2
oz. of bay salt, 2 oz. of coarse sugar.
Cut the fish down, take out the inside and roe. Rub the
whole with common salt after scaling it ; let it hang for twenty-
four hours to drain. Pound three or four ounces of saltpetre,
according to the size of the fish, two ounces of bay salt, and two
R f ounces of coarse sugar ; rub these, when mixed well, into the
salmon, and lay it on a large dish or tray two days, then
rub it well with common salt, and in twenty-four hours more
it will be fit to dry ; wipe it well after draining. Hang it either
in a wood chimney or in a dry place ; keeping it open with
two small sticks. Dried salmon is eaten broiled in papet,
and only just warmed through; egg sauce and mashed pota-
toes with it ; or it may be boiled, especially the piece next the
head.
51. Salmon (Dried) — Ingredients — Flakes of salmon, 2 eggs, i pt.
cream, 2 or 3 oz. butter, i teaspoonflil of flour, mashed potatoes.
Pull some into flakes ; have ready some eggs boiled hard,
and chopped large ; put both into half a pint of thin cream,
and two or three ounces of butter rubbed with a teaspoonful of
flour ; skim it and stir till boiling hot ; make a wall of mashed
potatoes round the inner edge of a dish, and pour the above
into it.
52. Salmon (Fried Witll Anciiovy Sauce) -Ingredients-
Some thin slices from the tail end of a salmon, anchovy sauce, flour,
bread crumbs, eggs, water, a little roux, a little cayenne pepper,
lard.
Scrape the scales off the tail end of a salmon, cut in thin
slices, dip them in flour, then in two eggs whisked up with a
tablespoonful of water, and a tablespoonful of anchovy sauce,
then dip them in bread crumbs, and fry in boiling lard for eight
or ten minutes ; dish them up on a napkin in a nice heap, and
sprinkle a little chopped parsley over them, and serve in a
sauceboat some sauce.
4
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30
The Dominion Cook Book.
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53. Salmon < Dressed. Italian Sauce)— Ingredients— two
slices, about 3 inches thick, of good salmon, 2 onions, I carrot, i
shallot, 2 gherkins, a few preserved mushrooms and a few capers, 3
oz. of butter, a little chopped parsley, I tablespoonful of anchovy
sauce, and a pt. of good stock, and a little roux.
Cut up two onions and one carrot into thin slices, and lay
them in the bottom of a baking dish with a little pepper and
salt and one ounce of butter j lay the slices of salmon on the top
of the vegetables, cover them with buttered paper, and bake for
thirty-five minutes in a warm oven ; when cooked serve with
sauce made as follows : Cut up one shallot very fine,and lightly
fry m two ounces of butter, throw in a little chopped parsley, two
gherkins chopped fine, and a few capers and mushrooms cut
np very fine, and one pint of good stock, a little roux to thicken,
and one tablespoonful of anchovy sauce and a little pepper ;
boil these ingredients together for thirty minutes, lift the salmon
carefully on to a dish (taking care no onion or carrot hang to
it), pour the boiling sauce over it, and serve very hot.
54. Fresh Salmon (to Boil)— Ingredients— Fresh salmon, salt,
water.
This fish needs more boiling in more water than any other
fish. It is not wholesome unless thoroughly done. Make the
water quite salt ; boil, skim, then put in the salmon. Continue
to skim. For each half pound allow fifteen minutes. Lobster,
egg, or drawn butter for sauce.
55. WhitlnjKS (Fried)— Ingredients— Whitings, egg, bread crumb".
Dip them in egg r.nd bread crumbs and fry a clear golden
brown. Serve on a napkin, with shrimp or lobster sauce in a
tureen.
56. Lobsters (to Boll)— Ingredients— Lobsters, salt, water, salad
oil.
The heaviest are best. Put them alive into a kettle of salted
boiling water, and let them boil from half an hour to three
quarters, according to size. Then wipe them, and rub the shell
with a little salad oil ; this will give them a clear red color.
Crack the large claws without mashing them, and with a sharp
knife split the body and tail from end to end.
57. Lobsters (Potted) — Ingredients — Lobsters, mace, white pepper,
nutmeg and salt, butter.
Half boil them, pick out the meat, cut it into small pieces,
season with mace, white pepper, nutmeg and salt, press close
Fish.
3X
II
into a pot, and cover with butter, bake half an hour ; put the
spawn in. When cold take the lobster out and put it into
the pots with a little of the butter. Beat the other butter in a
mortar with some of the spawn ; then mix that colored butter
with as much as will be sufficient to cover the pots, and strain
it. Cayenne may be added if approved.
58. Lobsters (Potted as at Queen's Hotel)— ingredients-
Lobster, mace, nutmeg, white pepper, salt, i or 2 cloves, butter,
bay leaves.
Take out the meat as whole as you can ; split the tail and re-
move the gut ; if the inside be not watery, add that. Season
with mace, nutmeg, white pepper, salt, and a clove or two in
the finest powder. Lay a little fine butter at the bottom of a
pan, and the lobster smooth over it, with bay leaves between,
cover it with butter, and bak6 gently. When done, pour the
whole on the bottom of a sieve; and with a fork lay the pieces
into potting-pots, some of each sort, with the seasoning about
it. When cold pour clarified butter over, but not hot. It will
be good next day ; or if highly seasoned, and thickly covered
with butter, will keop some time. Potted lobster may be used
cold, or as a fricassee, with cream sauce ; and then it looks
very nicely and eats excellently, especially if there is spawn.
59. Lobster (to dress) — Ingedients— i lobster, salt, cayenne, mus-
tard, salad oil, and vinegar.
After mincing it very fine, add salt, cayenne, mustard, salad
oil, and vinegar, to taste ; mix these well together.
60. Lobster Croquettes- -Ingredients — 2 lobsters, pepper, salt,
spices, cayenne, a piece of butter, i tablespoonful or flour, I bunch
of parsley, fish stock, 2 eggs, bread crumbs.
Mince the flesh of a lobster to the size of small dice, season
with pepper, salt, spices, and as much cayenne as will rest on
the point of a trussing needle. Melt a piece of butter in a
saucepan, mix with it a tablespoonful of flour, then the lobster,
and some chopped parsley ; moisten with a little fish stock
until the mixture looks like minced veal ; then stir into it ofl
the fire a couple of yolks of eggs, and put it by to get cold.
When nearly so, shape it into the form of corks, egg them, and
roll them in baked bread crumbs. After the lapse of an hour,
egg and bread crumb them again, taking care to preserve the
shape. After a little time fry them a light color in hot lard.
i
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The Dominion Cook Book.
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61. Lobster Croquettes— Ingredients— lobster, pepper, salt,
Eowderd mace, bread crumbs, 2 tablespoonfuls of butter, egg,
iscuit, parsley.
To the meat of a well boiled lobster, chopped fine, add pep-
per, salt, and powdered mace. Mix with this one quarter as
much bread crumbs, well rubbed, as you have meat ; make
into pointed balls, with two tablespoonfuls of butter melted.
Roll these in beaten egg, then in biscuit powdered fine and fry
in butter or very nice sweet lard. Serve dry and hot, and gar-
nish with crisped parsley. This is a delicious supper dish or
entrde.
62. Shad (boiled) — Ingredients — Salt, eggs, parsley.
Procure a roe shad, cleanse thoroughly. Sprinkle shad
and roe with salt, fold in separate cloths ; put into saucepan,
cover with salted water, and boil from thirty to forty-five
minutes. Serve with egg sauce.
63. 6had (Baked) — Ingredients — Bread crumbs, milk, butter, pepper,
salt, summer savory, egg.
Thoroughly wash and dry the fish, make a forcemeat of
bread crumbs steeped in milk, a little butter, pepper, salt, and
herbs, to taste, adding a beaten egg to bind. Stuff and sew up,
place in a pan with a glass of water, and bake about an hour.
Make a gravy of a large spoonful of brown flour, the juice of a
lemon, mix to the consistency of cream with water, adding salt
tc taste, remove thread from fish, place on a hot dish, garnish
with slices of lemon, and pour the gravy over fish, or serve in a
boat.
64. Shad and Herring (to pot)~Ingredients— A shad, salt,
cayenne, allspice, cloves, i stick of cinnri non, cider vinegar.
Clean the shad, remove the head, tail, and fins, cut in pieces,
season each piece with salt, and cayenne, place in a stone jar
(in layers), between each layer sprinkle a little allspice, cloves and
small pieces of cinnamon. Cover with cider vinegar ; tie thick
paper over, and bake in moderate oven three or four hours.
65. Oysters (Stewred) — Ingredients — Oysters, a piece of mace,
some lemon peel, a few white peppers, cream, butter, and flour.
Open and separate the liquor from them, then wash them
from the grit ; strain the liquor, and put with the oysters a
piece of mace and lemon peel, and a few white peppers. Sim-
mer them
and butter.
66. Oyster
Let the
eat with col
67. Oyster
salt, m
Put the
a piece of
oven.
68. Oystei
peppei
Choose
salt and ca
small gridi
oyster with
and some
dislike the
your fire b
gridiron fo
quickly an(
than a pea,
69. Oystei
flour,
Make i
I little, dip t
i A little ni
crumbs of
i
70.
Oyste
I tea(
I cuj:
Dram
mix with i
pepper, ai
once, put
—not mc
butter,
large cup
fire. Sei
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Fish.
33
mer them very gently, and put some cream, and a little flour
and butter. Serve with sippets.
66. Oysters (Boiled).
Let the shells be nicely cleaned first, and serve in them, to
eat with cold butter.
67. Oysters (Scalloped)— Ingredients— Crumbs of bread, pepper,
salt, nutmeg, a piece of butter.
Put them with crumbs of bread, pepper, salt, nutmeg, and
a piece of butter, into scallop-shells or saucers, and bake in
oven.
68. Oysters (Broiled)— Ingredients — Large, fat oysters, salt, cayenne
pepper, biscuit dust or flour, butter.
Choose large, fat oysters; wipe them very dry; sprinkle
salt and cayenne pepper upon them, and broil upon one of the
small gridirons sold for that purpose. You can dredge the
oyster with biscuit du^t or flour, if you wish to have it brown ;
and some fancy the juices are better kept in this way ; others
dislike the crust thus formed. Butter the gridiron well, and let
your fire be hot and clear. If the oysters drip, withdraw the
gridiron for a moment, until the smoke clears away. Broil
quickly and dish hot, putting a tiny piece of butter, not larger
than a pea, upon each oyster.
69. Oysters (Fried, to e^rnish boiled Fish)— Ingredients-
flour, milk, eggs, seasoning, nutmeg, bread crumbs.
Make a batter of flour, milk, and eggs, season it a very
little, dip the oysters into it, and fry them a fine yellow-brown.
A little nutmeg should be put into the seasoning, and a few
crumbs of bread into the flour.
70. Oysters (Ste^nred) — Ingredients — Liquor from 2 qts. of oysters,
I teacupful of hot water, salt, peppei', 2 tablespoonfuls of butter,
I cupful of milk.
Dram the liquor from two quarts of firm, plump oysters ;
mix with it a small teacupful of hot water, add a little salt and
pepper, and set over the fire in a saucepan. Let it boil up
once, put in the oysters, let them boil for five minutes or less
— ^^not more. When they " ruffle," add two tablespoonfuls of
butter. The instant it is melted and well stirred in, put in a
large cupful of boiling milk, and take the saucepan from the
fire. Serve with oyster or cream biscuits, as soon as possible.
3
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34
The Dominion Cook Book.
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Oysters become tough and tasteless when cooked too much or
left to stand too long after they are withdrawn from the fire.
7J. Oyster Sausages— Ingredients— i doz. large oysters, }>i lb.
rump steak, a little seasoning of herbs, pepper and salt.
Chop all fine, and roll them into the form of sausages.
72. Cream Oysters on the Half-Shell— Ingredients— Hot
water (l cup), i cup of cream, i cup of milk, a little salt, 2 table-
spoonfuls of butter, white pepper, 2 tablespoonfuls of arrowroot, rice
flour, or corn starch, cold milk.
Pour into your inner saucepan a cup of hot water, another
of milk, and one of cream, with a little salt. Set into a kettle
of hot water until it boils, then stir in two tablespoonfuls of
butter and a little salt, with white pepper. Take from the fire,
and add two heaped tablespoonfuls of arrowroot, rice flour, or
corn starch, moistened with cold milk. By this time your
shells should be washed and buttered, and a fine oyster laid
within each. Of course, it is se/on les regies to use oyster shells
fo^ this purpose ; but you will find scollop-shells more roomy
and manageable, because more regular in shape. Range these
closely in a large baking-pan, propping them with clean
pebbles or fragments of shell, if they do not seem inclined to
retain their contents. Stir the cream very hard, and fill up
each shell with the mixture, taking care not to spill any in the
pan. Bake five or six minutes in a hot oven after the shells
become warm. Serve on the shell. Some substitute oyster
liquor for the water in the mixture, and use all milk instead
of cream.
73. Oyster Patties— Ingredients— Oysters, paste.
Make a rich paste, roll it out half an inch thick, then turn a
teacup down on the paste, and, with the point of a sharp pen-
knife, mark the paste lightly round the edge of the cup. Then,
fvith the point of the knife, make a circle about half an inch
from the edge ; cut this circle half way through. Place them
on tins, and bake in a quick oven. Remove the centre, and
fill with oysters, seasoned and warmed over the fire.
74. Baked Herri nffS or Sprats— Ingredients— Herrings, all-
spice, salt, black pepper, i onion and a few bay leaves, vinegar.
Wash and drain without wiping them ; season with allspice
in fine powder, salt, and a few whole cloves , lay them in a pan
with plenty of black pepper, an onion, and a few bay leaves.
I
Add half
Put paper
throw sail
red. Gut
75. Perc
Putth
with melt
They maj
preserve
76. Trou
Scale,
separately
over ther
serve witl
may be d
77 Pe»
Split
across, an
baste witl
7S. Mad
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79. IVIacI
mac
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Clean
leaving t
To six la
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finest po
thrust th
then fry
them in1
pour oil
months.
Fish.
35
Add half vinegar and half small beer, enough to cover them.
Put paper over the pan, and bake in a slow oven. If you like,
throw saltpetre over them the night before, to make them look
red. Gut, but do not open them.
75. Perch and Tench.
Put them into cold water, boil them carefully and serve
with melted butter and soy. Perch is a most delicate fish.
They may be either fried or stewed, but in stewing they do not
preserve so good a flavor.
76. Trout and Grayling (to Pry).
Scale, gut, and wash well • then dry them, and lay them
separately on a board before the fire, after dusting some flour
over them. Fry them of a fine color with fresh dripping ;
serve with crimp parsley, and plain butter. Perch and tench
may be done the same way.
77. Pek '^ and Trout (to Boil).
Split them down the back, notch them two or three times
across, and broil over a clear fire ; turn them frequently, and
baste with well-salted butter and powdered thyme.
78. IMackereh
Boil, and serve with butter and fennel.
79. Mackerel (Pickled, called Caveach)— Ingredients— 6
mackerel, I oz. of pepper, 2 nutmegs, a little mace, 4 cloves, I
handful of salt.
Clean and divide them ; then cut each side into three, or
leaving them undivided, cut each fish into five or six pieces.
To six large mackerel, take nearly an ounce of pepper, two nut-
megs, a little mace, four cloves, and a handful of salt, all in the
finest powder ; mix, and making holes in each piece of fish,
thrust the seasoning into them, rub each piece with some of it ;
then fry them brown in oil : let them stand till cold, then put
them into a stone-jar, and cover with vinegar ; if to keep long,
pour oil on the top. "Thus done, they may be preserved for
months.
80. Mackerel (Scalloped) — Ingredients — Mackerel, ;4 pt. oi'
shrimps, milk, corn flour, soy, walnut, mushroom catsup, essence of
anchovies, grated lemon peel, nutmeg, cayenne, white pepper, salt,
lemon juice, bread crumbs, capers, vinegar.
Boil as many mackerel as you require, and, while they are
still hot, remove from them all bones and skin and divide the
^
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The Dominion Cook Book.
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u// them out ; if singed out
an odor of burnt feathers will cling to the bird. Now com-
mence to draw. Place the bird back downwards upon the
table, cut a small slit in the skin of the neck, draw the neck
towards you, cutting it ofif at the root. Then make a small
slit in the tail-end of the bird, and with the middle finger loosen
the entrails, doing this carefully, that you may afterwards have
less trouble in drawing, Cut off vent and draw. Be careful
not to break the gall bladder, for by so doing the b^d will be
ruined. With a clean cloth wipe out the inside, also the flap
of skin at the neck, and should you accidently break any part,
it is only safe to wash the inside, drying it thoroughly with a
clean cloth. Dip the legs in boiling water, scrape them and
cut off claws ; also the tips of pinions. It is now ready for
trussing. Skewer the pinions by inserting the skewer through
the first joint of the one on the right side (the middle of the leg
being brought near to it), then through the body and through
the pinion on the left. Fasten the skin over the neck, placing
it over the back with a skewer. Now put a long skewer
through the skin of the back, on the left side ; then through
the first joint of the leg and on through the leg on right side.
Clean and wash gizzard, put it on one of the pinions and
the liver on the other. The bird is now ready.
95. Fovifl (Roast) — Ingredients — Butter, flour, gravy, lemon juice,
sausages, bacon.
Fowls require constant attention in dredging and basting,
and the last ten minutes let butter rolled in flour be stuck over
them in little bits, and allowed to melt without basting. The
gravy for fowls should always be thickened, and slightly flavored
with lemon-juice. Sausages or rolled bacon should be served
on the same dish, and white mashed potatoes should always
be han('.ed with poultry.
96. To Truss a Fowl for Boilfn^r
Loosen the skin o» the legs carefully, so as not to break it.
The legs may be cut off at the knee joint, or trussed with the
feet underneath. Skewer the pinions and legs firmly to the
side of the bird ; the liver and gizzard are omitted, when the
fowl is boiled.
97. Fowl (to Boll).
For boiling, choose those that are not black-legged. Pick
them nice
them into|
Serve witl
08. ChicI
^ of ri|
and
Boil
in a mort|
salt and _
and chic]|
bread cri
09. Chic
butt
turn
aspa
Take
souic bu
some salt
in the mi
the liquic
rots and
and put 1
some mu
asparagu
very ger
of buttei
arranged
100. Chi
sail
Boil
can eus
put it b£
a season
and cov
the chic
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Mir
Poultry and Game.
43
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them nicely, singe, wash and truss them. Flour them, and put
them into hot water. Simmer for three quarters of an hour.
Serve with parsley and butter; oyster, lemon, liver, celery sauce.
98. Chicken Cutlets (with Rice) — Ingredients— A teacupful
of rice, some good stock, i onion, salt and pepper, some cold ham
and chicken, egg, bread crumbs.
Boil a teacupful of rice in some good stock, and pound it
in a mortar with an onion that has been cooked in butter, with
salt and pepper. Pound separately in equal portions cold ham
and chicken, form this into cutlets ; cover them with egg and
bread crumbs and fry. Serve with a sharp sauce.
99. Chicken a let Jardiniere — Ingredients — 2 young chickens,
butter, I onion, some savory herbs, salt and sufficient water, carrots,
turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of
asparagus, pepper, sugar.
Take two young chickens and put them in a saucepan with
t,oiiie butter, a large onion chopped up, some savory herbs,
some salt and sufficient water ; the chickens should be dropped
in the mixture when it is boiling, and left in the saucepan until
the liquid is reduced by half; cut up in good shapes some car-
rots and turnips, some whole onions skinned and blanched,
and put them in a saucepan with some butter, some beef stock,
some mushrooms, two very young cabbages and some heads of
asparagus ; season with salt, pepper, and a little sugar ; cook
very gently, and fifteen minutes before serving add a piece
of butter kneaded with flour. Serve with the vegetables well
arranged round the dish.
loa Chicken Leaf— Ingredients — A chicken, 2 oz. of butter, pepper,
salt, .:£g.
Boii a c iicken in as little water as possible until the meat
can easily lo picked from the bones; cut it up finely, then
put it back 'iiio the saucepan with two ounces of butter, and
a seasoning of pepper and salt. Grease a square china mould
and cover the bottom with slices of hard boiled egg ; pour in
the chicken, place a weight on it, and set aside to cool, when
it will turn out.
loa Ci^icken Rissoles — Ingredients — Some remnants of fowl, ham
and tongue, butter, a pinch of flour, white pepper, salt, nutmeg,
parsley, eggs, a few drops of lemon juice, flour, water, 3 pinches of
sugar.
Mince very finely some remnants of fowls, free from skiOi
■8
.I!l>:
44
The Dominion Cook Book.
1 m
add an equal quantity of ham or tongue, as well as a small
quantity of truffles, all finely minced; toss the whole in a
saucepan with a piece of butter, mixed with a pinch of flour ;
add white pepper, salt, and nutmeg to taste, as well as a little
minced parsley ; stir in off the fire the yolks of one or two eggs
beaten up with a few drops of lemon juice, and lay the mixture
on a plate to cool. Make a paste with some flour, a little
water, two eggs, a pinch of salt, and two or three of sugar ; roll
it out to the thickness of a penny piece, stamp it out in round
pieces three inches in diameter; put a piece of the above
mince on each, then fold them up, fastening the edges by
moistening them with water. Trim the rissoles neatly with a
fluted cutter, dip each one in beaten-up egg, and fry a golden
color in hot lard.
102. Chicken (Jellied)— Ingredients— A chicken, i oz. of butter,
pepper and salt, )4 packet of gelatine.
Boil the chicken as recipe in 97 until the water is reduced to
a pint ; pick the meat from the bones in fair sizec pieces,
removing all gristle, skin, and bone. Skim the fat from the
liquor, add an ounce of butter, a little pepper and salt, and half a
packet of gelatine. Put the cut-up chicken into a mould, pre-
viously wetted with cold water ; when the gelatine has dissolved
pour the liquor hot over the chicken. Turn out when cold.
103. Braized Fowl (Witli IViacaroni)— Ingredients— A pair of
fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a
bundle of sweet herbs, stock, i lb. of ribbon macaroni, 150. bottle
of French tomato sauce, i oz. of butter, Parmesan cheese.
Trim a pair of fowls as for boiling, putting a piece of butter
and an onion inside each ; lay in saucepan over two slices of
bacon with an onion and two carrots cut in pieces ; add pepper
and salt to taste, and a bundle of sweet herbs ; moisten with a
little stock, put a piece of buttered paper over the fowls, and
set to braize very slowly for an hour, frequently basting with
their own liquor. Throw one pound of ribbon macaroni into
fast boiling salt water ; when done (twenty minutes) drain off
the water, put them into a saucepan with the contents of a
fifteen cent bottle of French tomato sauce, and one ounce of
butter previously melted ; toss on the fire a few minutes, adding
plenty of Parmesan cheese. Place the chickens on a dish with
the macaroni round them and serve.
104.
Broil
I fowl
Cut sol
boiling, wij
well with *
slowly ovei
cooked; sj
105. Purei
onion I
piece
beef.
Take
partridges,
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I couple of
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pass the v^
some of tl"
if necessf
nut, serve
top.
106. Wild
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inside,
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you mea
When p
water for
pepper,
tender, I
dripping
ducks, c
enne.
107. Qu
tei
""I
Poultry and Game.
45
small
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104. Broiled Ohicken With IM usii rooms)— ingredients—
1 fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms.
Cut some fowls down the back, truss legs and wings as for
boiling, with the gizzard and liver under the wing ; baste them
well with butter, sprinkle with pepper and salt, and broil them
slowly over a clear fire, turning frequently, and basting well till
cooked ; serve with stewed mushrooms.
105. Puree O^ Game — ingredients — Carcases of roast game, }4 an
onion, i carrot, i bay leaf, a small piece of celery, 2 cloves, a little
piece of mace, some whole pepper, pinch of salt, stock, )4 lb. lean
beef.
Take any carcases of roast game, say three snipe or two
partridges, cut them up into convenient pieces, and pack
them into a saucepan with half an onion, a carrot and bay leaf,
a smill piece of celery, a couple of cloves, a little piece of
mace, some whole pepper and a large pinch of salt ; pour in
just enough stock to cover the contents ; let the whole boil a
couple of hours, strain the liquor and put it by ; take half a
pound of lean beef, chop it up and pound it in a mortar with
all the flesh that can be picked out of the pieces of game, then
pass the whole through a sieve, moistening now and then with
some of the liquor. Lastly, heat the purde, correct the flavoring
if necessary, stir in a piece of fresh butter the size of a wal-
nut, serve with fresh sippets round and poached eggs on the
top.
106. Wild Ducic (Roast)— Ingredients — Duck, bread crumbs, carrot,
pepper and salt, sage and onions, currant jelly, i pinch of cayenne,
browned flour.
Before roasting, parboil with a small carrot peeled and put
inside. This will absorb the fishy taste. If you have no
carrot at hand, an onion will have the same effect, but unless
you mean to use onion in the stuffing a carrot is preferable.
When parboiled throw away the carrot or onion, lay in fresh
water for half an hour, stuff with bread crumbs seasoned with
pepper, salt, sage, and an onion, and roast till brown and
tender, basting half the time with butter and water, then with
drippings. Add to the gravy when you have taken up the
ducks, one tablespoonful of currant jelly and a pinch of cay-
enne. Thicken with browned flour and serve in a tureen.
107. Quail Pie — Ingredients — Puff paste, salt pork or ham, 6 eggs, but-
ter, pepper, i bunch of paisley, juice of i lemon.
f
f
i?iJ
46
The Dominion Cook Book.
y-::!::!
Clean and dress the birds, loosen the joints, but do not
divide them, put on the stove to simmer while you prepare puff
paste. Cover a deep dish with it, then lay in the bottom some
shreds of pork or ham, then a layer of hard boiled eggs, a little
butter and pepper. Take the birds from the fire, sprinkle with
pepper and minced parsley. Squeeze lemon juice upon them,
and upon the breasts of the birds a few pieces of butter rolled
in flour. Cover with slices of egg, then shred some ham and
lay upon this. Pour in a little of the gravy in which the quails
were parboiled, and put on the lid. Leave a hole in the
middle and bake a little over one hour.
io8. Quails (Roastins With Ham).
Prepare the birds as you would grouse, but cover the ham or
pork with a sheet of paper, having secured the meat with pack
thread. Stitch the papers on, and keep well basted with butter
and water. Roast three quarters of an hour. Remove papers
from meat before dishing, and brown quickly. This is a favorite
way of cooking quails.
109. Rabbit Pie — Ingredients — 2 rabbits, % lb. of fat pork, 4 eggs,
pepper, butter, a little powdered mace, a few drops of lemon juice,
puff paste.
Cut a pair of rabbits into ten pieces, soak in salt and water
half an hour and simmer, until half done, in enough water
to cover them. Cut a quarter of a pound of pork into slices,
and boil four eggs hard. Lay some pieces of pork in
the bottom of the dish, the next a layer of rabbit. Upon this
spread slices of boiled egg and pepper and butter. Sprinkle,
moreover, with a little powdered mace, a few drops of lemon
juice upon each piece of meat. Proceed in this manner until
the dish is full, the top layer being pork. Pour in water in
which the rabbit was boiled ; when you have salted it and
added a few lumps of butter rolled in flour, cover with puff
paste, make a hole in the middle and bake for one hour.
Cover v'ith paper if it should bake too fast.
no. Rabbit (Stewed)— Ingredients— i rabbit, salted water, dripping
or butter, flour, 6 onions, yi pt. water.
Cut a rabbit \\) pieces, wash it in cold water, a little salted.
Prepare in a stewpan some flour, and clarified dripping or
butter ; stir it until it browns. Then put in the pieces of
rabbit and keep stirring and turning, until they are tinged with
Poultry and Game.
47
a little color ; then add six onions, peeled, but not cut up, and
half a pint of water. Serve all together in a deep dish.
111. A QeriTian Dish — Ingredients— A tender fowl, salt, pepper,
mace, flour, yolk of l egg, hot lard, liver, gizzard, parsley.
Quarter a tender fowl, season the pieces with pepper and
salt and mace ; fiour, and then dip them in the beaten up yolk
of an egg ; fry a golden color in hot lard ; dish them, garnished
with the liver and gizzard fried separately, and with fried pars-
ley. Serve cither with a salad garnished with hard-boiled eggs
or tomato 'iauce.
112. Giblets (to Stew)— Ingredients — Salt and pepper, butter, I cup
of cream, i teaspoonful of flour.
Do them as directed for giblet-pie (under the head pies) ;
season them with salt and pepper, and a very small piece of
mace. Before serving give them one boil with a cup of cream,
and a piece of butter rubbed in a teaspoonful of flour.
113. Piffeons.
May be dressed in so many ways, that they are very useful.
The good flavor of them depends very much on their being
cropped and drawn as soon as killed. No other bird requires
so much washing. Pigeons left from dinner the day before
may be stewed or made into a pie ; in either case care must be
taken not to overdo them, which will make them stringy.
They need only be heated up in gravy, made ready, and force-
meat balls may be fried and added, instead of putting a stuffing
inio them. If for a pie, let beef-steaks be stewed in a little
wa\er. and put cold under them, and cover each pigeon with a
piece of fat bacon, to keep them moist. Season as usual.
114. Pigeons (to Boil).
After cleaning, split the backs, pepper and salt them, and
broil them nicely ; pour over them either stewed or pickled
mushrooms in melted butter, and serve as hot as possible.
115. Pigeons Roast.
Should be stuffed with p,irsley, either cut or whole ; and
seasoned within. Serve with parsley arid butter. Peas or
asparagus should be dressed to eat with them.
116. To Prepare and Truss Turlcey for Roasting:.
Prepare the bird in the same manner as fowl, and commence
to draw the sinews. Break the leg bones close to the feet,
48
The Dominion Cook Book.
■iiii
hang the bird on a hook in the wall, the hook passing through
the break you have just made. (It is best to have the hook
above you). Now, with all your strength, draw the sinews.
This is a necessity, or the legs will be uneatable. This done,
chop off the legs, cut off the neck near the back, just leaving
enough skin to turn over it. Remove the crop, loosen liver,
etc., at the neck end. Now cut off vent, remove gut and care
fully draw. Wash and dry with a clean cloth, cut the breast-
bone through at both sides, close to the back, and flatten it
with the rolling pin Firmly skewer the pinion at right side
through the bird until you reach the other. Press the legs
close to the body, skewering nt first and second joints. Pro-
ceed to stuff, skewer over flap of skin, also that at neck. It is
now ready for cooking.
117. Turkey (Roast).
Having prepared the bird for dressing, stuff with plain
forcemeat, pack it up in thin slices of fat bacon, and over
this a sheet of buttered paper, put in oven, basting frequently
with butter. A quarter of an hour before it is done remove
paper and bacon. Sprinkle with a little fine salt just before
serving. Garnish with pork sausages and serve with a tureen
of gravy. Time for roasting, from two to three hours, accord-
ing to size.
118. Forcemeat for Turkey.
Take one part of finely shred suet, and two paits of
bread crumbs, season with pepper, salt and powdered spices,
sweet herbs, and finely minced parsley ; mix all well together,
then add as many eggs as will bind the mixture into a stiff
paste.
119. Gravy for Turkey.
Mince an onion finely, fry it in butter to a dark brown, add
three-quarters of a pint of good stock, pepper and salt to taste,
a small piece of finely minced ham, a sprig of thyme, and
parsley, and a little Worcester sauce. Let the whole boil five
or ten minutes, stand on one side till needed, then strain into
sauceboat.
120. Chestnut Sauce for Roast Turkey.
Remove the outer skin from a number of chestnuts, care-
fully excluding any that may be the least tainted. Put them to
Game.
49
boil in salted water with a handful of coriander seeds and a
couple of bay leaves. When thoroughly done, remove the outer
skin and pound the chestnuts in a mortar, addmg a little stock
(free from fat) now and then. When a smooth paste is
obtained, fry an onion in butter to a light color, add the chest-
nut paste and sufficient stock to get the sauce of the desired
consistency, pepper and salt to taste ; pass through a hair sieve
and serve.
121. Turkey (Boiled).
Cover the turkey with hot water and allow it to come slowly
to a boil, then remove all scum ; by attending to this there is
no need to boil the bird in a cloth. Allow to simmer one and
a half hours, or a little longer. Serve with celery, oyster or
mushroom sauce.
122. Turkey (Pulled).
Divide the meat of the breast by pulling instead of cut-
ting ; then warm it in a spoonful or too of white gravy, and a
little cream, grated nutmeg, salt, and a U'tle flour and butter ;
don't boil it. The leg should be seasoned, scored and broiled,
and put into a dish with the above round it. Cold chicken
does as well.
123. Roast Haunch of Venison— Ingredients— Butter, salt, flour
and water.
Trim the joint neatly, wipe it well with a cloth, rub it over
with butter, and sprinkle it with salt ; then wrap it up in a
sheet of buttered kitchen paper. Make a paste with flour and
water, roll it out to the thickness of about half an inch, wrap
the joint in this, and close up all the openings carefully by
wetting the edges of the sheet of paste ; lastly, pack up the
haunch into a sheet of well buttered paper, put in the oven for
about three hours, basting occasionally, then remove the pa^^ite
and paper coverings, baste the haunch plentifully with butter,
and when nearly done dredge some flour over it and some salt.
Serve on a hot water dish.
124. Hashed Venison — Ingredients— The remains of roast venison,
its own gravy, thickening of butter and flour.
Cut the meat from the bones in small slices, and, if there is
sufficient of its own gravy left, put the meat into this, as it is
preferable to any other. Should there not be enough, put the
- i \
1
'4
5°
The Dominion Cook Book.
bones and trimmings into a stewpan, with about a pint of good
gravy ; let them stew gently for an hour, and strain the gravy.
Put a little flour and butter into the stewpan, stirring until
brown, then add the strained gravy, and give it a boil up ; skim
and strain again, and, when a little cool, put in the slices of
venison. Place the stewpan by the side of the fire, and, when
on the point of simmering, serve ; do not allow it to boil, or
the meat will be hard. Send red-currant jelly to table with it.
125. To Truss a Goose.
Cut off the feet at join.,, the pinions at first joint, and the
neck close to the back, leaving enough skin to turn over it.
Loosen the liver, etc. at neck end. Cut bird open a little
above the vent, draw, wash, and dry the inside, and beat the
breast bone down with a rolling-pin. Put a skewer through the
under part of one pinion, and on through the other. Secure
the legs by passing the skewer through the first joint and on
through body to reach other.
126. Ror^t Goose — ingredients — Goose, 4 onions, 10 sage leaves, %
lb. bread crumbs, 2 oz. butter, salt and pepper to taste, I egg.
After drawujg carefully, wash and wipe. Make a stuffing of
above ingredients, put into the body of the goose, and secure
it firmly at both ends. Put it into a moderate oven, keeping it
well basted. Make a gravy of the giblets and send to table
with cranberry or apple sauce.
127. Hashed Game (Cold Meat Cookery)- ingredients—
The remains of cold roast goose, 2 onions, 2 oz. of butter, i pt. of
boiling water, i dessertspoonful of flour, pepper and salt to taste,
2 tablespoonfuls of mushroom catchup.
Cut up the goose into pieces of the size required ; the infe-
rior joints and trimmings put into a stewpan to make the gravy;
slice and fry the onions in the butter of a very pale brown;
add these to the trimmings, and pour over about a pint of boil-
ing water ; stew these gently for three-quarters of an hour, then
skim and strain the liquor. Thicken it with flour, and flavor
with catchup, in the above proportion; add a seasoning of
pepper and salt, and put in the pieces of goose ; let these get
thoroughly hot through, but do not allow them to boil, and
serve with toasted bread. Time, altogether rather more than
one hour.
.^JH.
MEKTS
I
OBSERVATIONS ON MEAT.
In purchasing beef secure meat of a deep red color, with
the fat mingled with the lean, giving it a mottled appearance.
The fat will be firm and the color resembling grass bu ter.
The smaller the breed, so much sweeter the meat. It will be
better for eating if kept a few days. Veal, lamb and pork
(being white meat), will not keep more than a day or two.
Beef— For roasting, the sirloin and rib pieces are the
best. The chief object is to prevent the escape of the
juices ; it is a very good plan to throw a cup of boiling water
over the meat when first put in the oven. This will prevent
the escape of the juices for a while, and will thoroughly
warm through the meat.
Mutton — Choose this by the fineness of its grain,
good color, and firm white fat. It is not the better for
being young ; if of a good breed and well fed, it is better for
age ; but this only holds with wether-mutton ; the flesh of the
ewe is paler, and the texture finer. Ram-mutton is very strongly
flavored ,* the flesh is of a deep red, and the fat is spongy.
Lamb— Observe the neck of a fore-quarter; if the vein
is bluish it is fresh ; if it has a green or yellow caste it is stale.
In the hind-quarter, if there is a faint smell under the kidney,
and the knuckle is limp, the meat is stale. If the eyes are
sunken the head is not fresh. Grass-lamb comes in season in
April or May, and continues till August. House-lamb may be
had in great towns almost all the year, but is in highest perfec-
tion in December and January.
Pork— Pinch the lean and if young it will break. If the
rind is tough, thick, and cannot easily be impressed by the
finger, it is old. A thin rind is a merit in all pork. When
fresh, the flesh will be smooth and cool ; if clammy it is tainted.
51
' ;!*
li !
la I
52
The Dominion Cook Book.
What is called measley pork is very unwholesome, and may be
known by the fat being full of kernels, which in good pork is
never the rise. Pork fed at still-houses does not answer for
turing any way, the fat being spongy. Dairy-fed pork is the
best. A sucking pig, to be eaten in perfection, should not be
more than three weeks old, and should be dressed the same
day it is killed.
Voal — Veal should be perfectly white; if purchasing
the loin, the fat enveloping the kidney should be white and
firm. Veal will not keep so long as an older meat, especially
in hot or wet weather. Choose small and fat veal. It is in
season from March to August.
Tripe — This requires to be well cooked and nicely
served, and then it is both light and nutritious, and can often
be eaten by invalids, or persons having a delicate digestion.
Choose a nice white piece ; wash it well, and put into a stew-
pan with sufficient milk and water in equal parts to cover it ;
let it simmer gently for about half an hour after it has boiled
up. Serve with white sauce, omitting the parsley, and garnish
the dish with slices of beet-root. Onion sauce may be sub-
stituted if preferred, or it may be served with a little of the
liquor in which it has been cooked poured over it, and some
plainly boiled Spanish onions handed round in a vegetable
dish.
CARVING BEEF.
128. Brisket of Beef.
Cut neatly, across lines as shown
here ^^m^M
129. Ribs.
The manner of carving is as follows :
cut in direction of dotted line from i
to 2.
130. Sirloin.
The upper part of this joint should
be cut along line from 5 to 6. Should
you prefer it you may cut across from 3
to 4, but we do not advise this plan.
The joint may be raised and slices cut
from the under sidealong line from i to 2,
Meats.
53
131. Aitchbone.
Follow with knife, line from i to 2.
BEEF.
132-
Spiced Beef— Ingredients— 8 or 9 lbs. of beef, fat, X "2. of sal
prunella, ^ oz. of saltpetre, 2 oz. of pounded spices, }4 lb. garlic,
}^ lb. of moist sugar.
Take eight or nine pounds of beef, with a good piece of fat,
mix well together a quarter ounce of sal prunella, three quarters of
an ounce saltpetre, about two ounces pounded spices — mace,
cinnamon, cloves, allspice, nutmeg half pound garlic chopped
very fine, and a quarter pound of moist sugar ; rub this mixture
well into the beef, andlet it remain in the pickle a week, turning
and rubbing it every day ; tie up the beef, put it into cold water,
boil it up slowly, skim well, and simmer for two or three hours ;
put it under heavy weights. Trim and serve cold.
33. Beef-Steak Puddinif— ingredients— >^ lb. of (lour, 6 oz. of
beef suet, 2)4 lbs. of rump or beef steak, pepper and salt, I doz.
oysters, j4 pt. of stock.
Chop the suet finely, and rub into the flour with your hands,
sprinkling a little salt, then mix with water to a smooth paste ;
roll the paste to the eighth of an inch ; line a quart pudding
basin with the paste ; cut the steak into thin slices, flour them,
and season with pepper and salt ; put the oysters and the liquor
that is with them into a saucepan and bri^g it to the point of
boiling ; then remove from the fire, and strain the liquor into a
basin ; then cut off" the beards and the hard parts, leaving only
the soft, roll the slices of steak, filling the basin with meat and
oysters ; pour in the stock and liquor from the oysters. Cover
with paste and boil three hours.
N.B. — Be sure the water is boiling before putting the pud-
ding in.
134. Fillets of Beef (with Olives)— Ingredients— A piece of rump
steak, pepper, salt, olives, onions, flour, stock, sauce.
Take a piece of rump steak, cut it into slices three-eighths
of an inch thick, and trim them into shape. Melt plenty of
butter in a baking-tin, lay the fillets of beef in this, and let them
stand in a warm place for an hour or so ; then sprinkle them
with pepper and salt, and fry them in some very hot butter
54
The Dominion Cook Book.
turning them to let both sides take color. Stone a quantity of
Oliver, and parboil them. Fry some onions ?. brown color in
butter, .add a little flour, and, when that is colored, as much
stock as you want sauce, pepper, salt, and spices to taste. Let
the sauce boil, then strain it, add the olives, and serve when
quite hot, with the fillets in a circle round them.
135. Qrenadinsof Beef—Ingredients— Rump steak, lard, bacon fat,
rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt,
and nutmeg.
Cut some rump steak in slices a little more than half an inch
thick, trim them all to the same size in the shape of cutlets, and
lard th-^m thickly on one side with fine lardoons of bacon fat.
Lay them out, the larded size uppermost, into a flat pan, and
put into it as much highly-flavored rich stock or gravy as will
come up to the grenadins without covering them. Cover the
pan, and place it in the oven to braise gently for an hour.
Then remove the cover, baste the grenadins with the gravy, and
let them remain uncovered in the oven till the larding has taken
color ; they are then ready. Take equal quantities of carrots and
turnips, cut into the shape of olives. Boil all these vegetables
in salted water, then melt a piece of butter in a saucepan, add
a tablespoonful of flour, stir m sufficient milk to make a sauce,
-add pepper, salt, and a little grated nutmeg, Put all the vege-
tiibles into this sauce, of which there should be just enough to
hold them together ; toss them gently in it until quite hot.
Dress them in the middle of i'. dish, round them dispose the
grenadins in a circle, and, having removed the superfluous fat
from their gravy, put this round the grenadins, and serve.
136. Beefsteak Pie — ingredients — Forcemeat, 2 oz. of fat bacon, 2
oz. of bread-crumbs, parsley, thyme, a small onion, mushrooms,
' ' seasoning for forcemeat, ualt, pepper and nutmeg, 2 eggs, a tender
rumpsteak, shallot, gravy.
Make some forcemeat with two ounces of fat bacon, two ounces
of bread-crumbs, a little chopped parsley, thyme, a small onion,
and some mushrooms ; add seasoning of salt, pepper and nutmeg,
pound in mortar, moistening with the yolks of two eggs. Take
a tender rump steak or the under cut of a sirloin of beef, cut it
in thin slices, season with salt, pepper, and a little shallot.
Roll each slice like a sausage with some forcemeat inside,
border a pie dish, put in the beef and forcemeat, fill it up with
good gravy, flavored with Harvey sauce. Cover with puff paste ;
Meats.
55
bake in a moderate oven. Make a hole in the top^ and add
some reduced gravy.
137. Fillets of Beef (a la Chateaubriand)— Ingredients—
A pietc of sirloin of beef, pepper, salt, oil.
Take a piece of the undercut of the sirloin of beef, trim off
the fat neatly, and the skin next to it ; cut it across the grain
into slices one and one half inches thick, sprinkle them with
pepper, dip them in oil, and broil over a clear fire, sprinkle
with salt, and serve very hot in a dish garnished with potatoes
iautks au beurre.
138. Roast Sirloin— Ingredients— Beef, flour, salt and cup of water.
After the meat has been in the oven one hour, remove
dripping, dredge a little flour, sprinkle a little salt, and pour a
cupful of water over it, place back in oven and cook for abodt
another hour. Serve with horse radish.
139. Roast Beef and BroiArn sravy— Ingredients— Beef,pepper,
salt, 2 tablejpoonfub of flour, onion, bay leaf.
It is not everyone who, in preparing roast beef, manages to
have the gra.vy quite right. It is either fat, thick, or too pale.
Table Talk gives the following directions : First of all, the
meat must be properly roasted or rather baked. Wipe the fat
side with a damp cloth, put it in the pan, dust with pepper,
put a teaspoonful of salt in the comer of the pan, add a half
cup of hot water, and put it at once into a very hot oven.
Bake fifteen minutes to every pound, have the oven very hot
for the first half hour, and slightly cooler towards the last Do
not add any more water, but baste the meat every ten minutes
with the fat that melts from the meat and falls to the bottom
of the pan. When the meat is done remove it from the pan ;
pour off all the fat but about two tablespoonfiils, being very
careful to retain all the osmazone, the brown substance in the
bottom of the pan. Add to the pan two rounding tablespoon-
fuls of flour, stir over the fire until the flour is a dark brown
without scorching. Add quickly, all at once, one and a half
cups (three gills) of warm water, stir continually until boiling,
taste to see if salt enough ; if not, season, add a slice of onion,
a bay leaf, and simmer gently two minutes. Strain through a
gravy strainer and serve. If the directions are carefuliy followed,
the gravy will be a nut brown', juid entirely free from grease.
it
56
The Dominion Cook Book.
'f'\'
\rA:
m
W
If
140. Boiled Beef.
Just wash off salt, place in saucepan of Jboiling water, as
soon as it begins to boil skim, now draw to back of stove and
let it simmer gently until done. Time allowedi one hour after it
boils for each four pounds of meat.
141. Beef (Cold Meat Cookery)— ingredients— About 2 lbs. of
cold roast beef, i large onion, i large carrot, I turnip, I bunch of
savory herbs, salt and pepper to taste, }4 pint of gravy, a crust of
mashed potatoes.
Cut the beef into slices allowing a little fat, put a layer of
this at bottom of pie dish, slice vegetables and sprinkle a layer
of th*»m upon the meat ; pound the herbs, strew a little over
the meat with pepper and salt and proceed in this manner,
until the ingredients are used ; pour in gravy ; cover with crust
of mashed potatoes.
Note. — Parboil vegetables before adding them to meat,
and the liquor in which they are boiled can be used in the
place of gravy if there is none at hand.
142. Bubble and Squeak (Cold Meat Cookery)— Ingre-
dients — A few thin slices of cold boiled beef, a little butter, small
cabbage, i sliced onion, pepper and salt to taste.
Fry the beef gently in the butter, place them on a flat dish,
and cover with fried greens. Savoys can be^psad. Boil until
tender, press in cullender, mince and then pu^ in frying pan
with butter and sliced onion and a little salt and pepper.
143. Beef Col lops— Ingredients— 2>^ lbs. of rump steak, ^ Ih. of
butter, I pint of gravy or water, salt and pepper, shallot minced
finely, i pickled walnut, a teaspoonful of capers.
Cut thin slices of steak and divide into pieces about two
inches long and dredge with flour ; put butter into frying pan
and when quite hot add the meat and pour upon them the
gravy or water ; allow them to fry for three minutes, add a little
more butter, put in seasoning and other ingredients and allow
the whole to simmer for ten minutes. Serve on hot dish.
144. Beef 8ausaces— Ingredients— To every lb. of suet allow 2 lbs.
of lean beef, seasoning to taste, a little mixed spice.
Chop the suet finely, taking care that there is no skin with
it, add pepper, salt and spices ; mix well together, fcMrm into
flat cakes and fry brown.
145- Ro« ,
lb. si
choj
drip!
small
size
Wash!
blood ; wl
careful to|
mix with
pepper ;
cavities ol
grease it
ties and ti
into the p
boils cut
add to tl
minutes 1
done strai
and allow
mix smoo
until it b(
add to th
thif T-uce
146. A P<
ihicl
Chop
in the b(
with the 1
butter; a
with its .
sauce.
147. Bee
litti
vea
Cut
with a !
forcemej
a small ]
crumbsi
Meats.
§f
145. Roast Bullock's Heart— Ingredients— I bullock's heart, X
lb. suet, 6 oz. of bread crumbs, ^ pint of milk, I tablespoonful of
chopped parsley, I desertspoonful of chopped mixed herbs, X ^^' °f
dripping or butter, I pint of gravy or beef-tea. For the sauce — i
small onion, a dessertspoonful of flour, salt and pepper, butter the
size of an egg, a large spoonful of mushroom catchup.
Wash the heart in salt water, taking care to remove all the
blood ; wash in a second water and dry with a clean cloth ; be
careful to dry it thoroughly ; chop the suet as finely as possible,
mix with some bread crumbs the suet, parsley, herbs, salt and
pepper; lastly put in the milk, then proceed to fill all the
cavities of the heart with the stuffing ; take a piece of paper,
grease it well with butter or dripping, place this over the cavi-
ties and tie it on tightly with string ; put one ounce of dripping
into the pan, and baste the heart occasionally ; when the gravy
boils cut up the onion, sprinkling with pepper and salt, and
add to the gravy ; allow it to stew gently until about five
minutes before the heart is done ; skim occasionally ; when
done strain the liquor ; into another saucepan put the butter,
and allow it to melt a minute or two ; then add the flour and
mix smoothly together ; then pour in slowly the liquor, stirring
until it boils and thickens. Then dish up, remove paper, and
add to the sauce the mushroom catchup. Immediately pour
thi.' luce round the heart and serve.
146. A Polish Dish— Ingredients — About 2 lbs. of rump steak cut
thickly, some bread crumbs, butter and salt, I onion.
Chop the onion as finely as possible ; make deep incisions
in the beef, take care not to go through; fill the incisions
with the bread, etc. ; roll steak, put in stewpan, adding a little
butter ; allow to simmer about two and a half hours. Serve
with its own gravy thickened and flavored with catsup or
sauce.
147. Beef Olives — ingredients— Some steaks weighing about Jl^ lb., ?
little white pepper and salt, forcemeat made of the lean and fat >.
veal, a small piece of lean ham or bacon, a bunch of parsley, about
Yt lb. of bread crumbs, 2 eggs.
Cut some steaks, flatten them with a roller, dredge them
with a small quantity of white pepper and salt, have some
forcemeat made with the fat and lean of veal mixed together,
a small piece of lean ham or bacon^ parsley, with a few bread
crumbs, all beaten in a morb^r and mixed with the ^gg ; lay a
H;
58
The Dominion Cook Book.
/
little over each steak, and roll it up tightly, fastening with a
skewer ; dip them in the yolk of an egg, then in crumbs of
bread, and fry them of a pale brown ; dish them with brown
sauce seasoned with cayenne.
148. Beefsteak (8tufFed)~Ingredients— About 2 lbs. of beefsteak,
about 6 oz. of bread crumbs, savory herbs, needle and thread.
Take the steak an inch thick ; make a stuffing of bread,
herbs, etc., and spread it over the steak ; roll it up, and with 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 sufficient
to cover 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, in slices, through beef and stuffing.
149. Beef Omelet— Ingredients— 3 lbs. of beefsteak, l( of a lb. of suet,
salt and pepper, a little sage, 3 eggs, 6 Boston crackers.
Three pounds of beefsteak, three-fourths of a pound of suet,
chopped fine; salt, pepper and a little sage, three eggs, six
Boston -crackers rolled ; make into a roll and bake.
150. Beef (Braised)— Ingredients— I cupful of stale bread, pepper
and salt, a tablespoonfiil of onion, 2 tablespoonfiils of dripping, I
tablespoonful of flour.
Buy a piece of the flank that gives a strip about three times
as long as it is wide, so that it can be rolled up easily. Trim ofif
any tough, outer skin which may seem too hard to cook, wipe
the meat all over with a damp towel, and lay it flat on the table
with the outside down ; season it highly with salt and pepper ;
make a stuffing by soaking a cupful of stale bread in cold water
until it is soft, and then squeeze it in a towel to free it from the
water ; season it highly with salt and pepper, mix with a table
spoonful of onion and spread it over the beef, then roll up the
beef without displacing the stuffing, and tie it tightly with cord ;
let two tablespoonfuls of drippings or bacon fat get hot in the
bottom of a saucepan just large enough to contain the beef,
then brown the beef in the drippings, over a hot fire ; when it
is brown dust over it a tablespoonful of flour, turning the beef
about until the flour is quite brown, and then cover the meat
with boiling water, and season the gravy thus made with pepper
and salt ; next put on the cover of the saucepan, and if it does
not fit steam-tight, seal it with a thick paste of flour and water,
and set it where its contents will cook slowly for three houra
Meats.
59
At the expiration of that length of time the meat will probably
be tender; the strings can then be removed, and the beef
served with the gravy in which it was cooked.
151. Beef (Stevired)— Ingredients— 1 tablespoonful of butter, 2 sliced
onions, 12 whole cloves, allspice, y^ teaspoonful of salt, % teaspoon-
ful of black pepper, I pt. of cold water, 2 or 3 lbs. of tender beef, a
little flour, a few sprigs of sweet basil.
In a stewpan place a large tablespoonful of butter, in which
fry until quite brown two sliced onions, adding, while cooking,
twelve whole cloves ; ditto allspice ; half a teaspoonful of salt,
and half that quantity of black pepper; take from the fire,
pour in a pint of cold water, wherein lay two or three pounds of
tender lean beef cut into small, thick pieces ; cover closely,
and let all stew gently two hours, adding, just before serving,
a little flour thickening. A few sprigs of sweet basil is an
improvement.
152. Hunter's Beef— Ingredients— To a round of beef that weighs 25
lbs., take 3 oz. of saltpetre, 3 oz. of the coarsest sugar, I oz. of
cloves, I nutmeg, yi an oz. of allspice, 3 handfuls of common salt,
all in the finest powder.
The beef should hang two or three days; then rub the
above well into it, and turn and rub it every day for two or
three weeks. The bone must be taken out at first. When to
be dressed, dip it into cold water, to take off the loose spice,
bind it up tightly with tape, and put it in a pan with a teacup-
ful of water at the bottom ; cover the top of the meat with
shred suet, and the pan with a brown crust and paper, and bake
it five or six hours ; when cold take off the paste and tape.
The meat should be cut with a very sharp knife, to prevent
waste.
153. Baked Ox Tongue — Ingredients~2 eggs, a few cloves, 6 oi£.
of bread crumbs, %\\i. of butter, /^ pt. of good giavy, red currant
jelly.
Soak the tongue well in lukewarm water for about twelve
hours, scrape and trim it, stick it over with cloves (about
twenty-four), and boil slowly according to size for two or three
hours. Then take it up and brush it over with the yolks of two
eggs and sprinkle it with bread crumbs (six ounces). Next bake
it to a good brown, basting it constantly with a quarter of a
pound of butter. Put it on a dish, and pour round it half a
pint of good gravy. Serve with red currant jelly.
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The Dominion Cook Book.
f
154. Braised Steak — Ingredients— Slices of bacon, steak, an oz. of
butter, carrot, turnip, onion, a bay leaf, a blade of mace, small
piece of lemon peel, %, pt. of good brown stock or a teaspoonful of
extract of beef.
For this the meat should be well hung and tender, and
about an inch in thickness. First cut ofT all the fat and lay it
aside, then lard the steak by drawing tiny slices of bacon
through it. Put one ounce of butter in a frying-pan and fry the
steak in this for about a minute, this is to keep in the juices of
the meat ; then put into a stewpan two or three small slices of
each of the following : carrot, turnip and onion, together with
a bay leaf, a blade of mace, and a small piece of lemon peel ;
add half a pint of good brown stock (this is the quantity for
about three-quarter of a pound of meat), and stew gently three-
quarters of an hour. If no stock is at hand, a teaspoonful of extract
of beef dissolved in water will answer the purpose. Before dish-
ing up, cut up about the quarter of a small carrot, ditto turnip,
into small strips ; boil them till tender, then drain and plac**
on the steak when serving. The gravy in which the meat is
cooked should be carefully strained over it, and for garniture,
besides the vegetables already mentioned, it should have the
fat, which must be cut into small dice, and fried for the pur-
pose.
155. Beef Tonffue.
If it has been dried and smoked before it is dresseo it
should be soaked over night, but if only pickled a few hours will
be sufficient. Put it in a pot of cold water ov^r a slow fire for
an hour or two before it comes to a boil ; then let it simmer
gently for from three to four hours, according to its size;
ascertain when it is done by probing it with a skewer. Take
the skin off, and before serving surround the root with a paper
friU.
158. Leg
ing
Gett
can do it
forcemea
and roasi
gooc gra
159. Uhe
die
litt
I t
Har^g
and spri
some o;
Stew it
pepperci
and sor
butter, J
The ste
Meats.
6i
MUTTON.
156. Mutton (to Roast).
Wash the joint and dry in a clean cloth, dredge with a
little flour and place in the oven basting continually. About
twenty minutes before serving sprinkle a little salt over it,
pour off dripping, strain a little boiling water over the joint,
and serve with red currant jelly. Time, a joint of ten pounds
will take about two hours.
157. Leg of Mutton (Boiled).
Cut off the shank bone, wash and wipe in a clean cloth,
place in saucepan, cover with boiling water, allow it to boil up ;
then draw to back of stove where it should stand till the finger
can stand the water. Then draw nearer the fire and simmer
gently ; skim well and add a little salt. Time, for ten pounds,
about two and a half hours after it boils.
158. LOff of M utton (Boned)— Ingredients— Leg of mutton, weigh-
ing 7 or 8 lbs., forcemeat.
Get the butcher to take the bone from the mutton, as he
can do it without spoiling the skin. Fill up the hole with the
forcemeat, then sew it up to prevent it falling out, tie up neatly
and roast about two hours or a little longer. Serve with a
gooc gravy.
159. lihoulder of Mutton (Boiled virith Oysters)— Ingre-
dients — A little pepper, a piece of mace, about 2 doz. oysters, a
little water, an onion, a few peppercorns, about yi pt. of good gravy,
I tablespoonful of flour and butter.
Har^g it some days, then salt it well for two days ; bone it,
and sprinkle it with pepper and a piece of mace pounded ; lay
some oysters over it, and roll the meat up tightly and tie it.
Stew it in a small quantity of water, with an onion and a few
peppercorns, till quite tender. Have ready a little good gravy,
and some oysters stewed in it ; thicken this with flour and
butter, and pour over the mutton, when the tape is taken off.
The stewpan should be kept covered.
160. Lamb Chops— ingredients— A little butter, a little water, enough
potatoes to fill a small dish, l teacuphil of cream.
Lamb chops are excellent cooked this way : — Put them in
a frying pan with a very little water, so little that it will boil
63
The Dominion Cook Book.
i !'
1
away by the time the meat is tender; then put in lumps of
butter with the meat and let it brown slowly ; there will be z
brown, crisp surface, with a fine flavor. Serve for breakfast
with potatoes cooked thus :— Choose small ones and let ihem
boil till they are tender ; drain off the water, and pour over
them, while still in the kettle, at least one teacupful of
cream ; mash them smooth in this.
i6i. Oornettes De Mouton— Ingredients — Some cold mutton with
oysters or mushrooms, some hock flour, puflf paste, the yolk of an
egg, vermicelli.
Mince some cold mutton with either oysters or mushrooms
very finely, as for croquettes. Take some strong stock well
flavored with vegetables and highly seasoned, put it in a stew-
pan, and thicken it with roux (/. e.j butter melted ever a slow
fire, well skimmed, thickened to a stiff paste with baked sifted
flour, and left to cool before use). Let the stock simmer, and
stir in the roux, taking care to stir always in the same direction ;
when a nice and tolerably thick sauce has been made, add the
mince to it, and leave it to cool. Then make some puff paste,
roll it out very thin — almost as thin as a wafer — cut it into
pieces, and wrap up in them lumps of the prepared mince about
the size of a walnut, making small triangular patties. Brush
these patties over with the yolk of an egg. Dip them in un-
cooked vermicelli, which will adhere to the egg and paste, and
bake them in the oven till the vermicelli is of a pale, golden
brown color. Serve them up dry on a folded napkin. These
cornettes should be quite soft inside, and melt in the mouth
when eaten.
162. Mouton A L'ltalienne— Ingredients— Slices of underdone leg
of mutton, buttered white paper, macaroni. For the sauce— a
little strong stock, roux to thicken, juice of a lemon, mushroom
catchup to taste, cayenne pepper.
Cut some slices of underdone leg of mutton, about half an
inch thick. Wrap them each in a piece of buttered white
paper, and broil them over a clear fire. Then remove the
papers as quickly as possible, and put the meat in the centre of
dish, arranging round it a wall of hot boiled macaroni. Pour
over it a sauce made as follows, and serve very hot. The
Sauce : — Take some strong stock, thicken with brown roux
and flavor the sauce with lemon juice, mushroom catchup,
and cayennne pepper. All these receipts for doing up cold
Meats.
63
mutton were given by a first-rate French cook, and, if followed
carefully by a cook who has some taste and discretion in seas-
oning, will be found to be very good.
163. Haricot Mutton— Ingredients— Scrag of mutton, a little flour,
2 small onions, i bunch of savory herbs, 3 cloves, pepper and salt, i
blade of mace, 2 small carrots, i turnip, a little sugar.
Cut the meat into shapely pieces and fry a nice color;
sprinkle them with a little flour, pepper and salt. Put all into
a stewpan, just cover with boiling water, then put in your onion
stuck with three cloves, the herbs and mace. Allow this to
boil very gently till the meat is tender ; take off any fat there
may be. Cut up the turnip and carrots (if cut with vegetable
cutter they will look nicer) ; fry them in a little sugar to color
them ; add these to the meat and allow to simmer for fifteen or
twenty minutes. When ready to serve, take out the onion and
bunch of herbs.
164. Sweetbreads (Larded)— Ingredients— A couple of sweet-
breads, a few slips of bacon, onions, carrots, sweet herbs, pepper,
salt, spice to taste, a small quantity of rich slock.
Trim a couple c*" sweetbreads, soak them half an hour in
tepid water, then parboil them for a few minutes, and lay them
in cold water ; when quite cold take them out, dry them, and
lard them thickly with fine strips of bacon. Put a slice of fat
bacon in a stewpan with some onions, carrots, a bunch of
sweet herbs, pepper, salt, and spices to taste, and a small
quantity of rich stock ; lay the sweetbreads on this, and let
them gently stew till quite done, basting the top occasionally
with the liquor. When cooked, strain the liquor, skim off
superfluous fat, reduce it almost to a glaze, brown the larded
side of the sweetbreads with a salamander, and serve with sauce
over them.
165. Sweetbread (Lamb's)— Ingredients— Sweetbreads, a ladleful
of broth, pepper and salt, a bunch of onions, a blade of mace,
butter and flour, 2 or 3 eggs, some cream, pars' 2y, nutmeg, aspara-
gus-tops.
Blanch them, and put them a litJe while into cold water.
Then put them into a stewpan with a ladleful of broth, some
pepper and salt, a small bunch of small onions, and a blade of
mace; stir in a piece of butter and flour, and stew half an hour.
Have ready two or three eggs well beaten in cream, with a little
minced parsley, and a few grates of nutmeg. Put in some
5m, ill,.
I m
II:
mill!
64
The Dominion Cook Book.
lx)iled asparagus-tops to the other things. Don't let it boil
after the cream is in ; but make it hot, and stir it well all the
while. Take care it does not curdle.
1 66. Irish SteiMf — Ingredients — About 3 lbs. of loin or neck of mutton,
4 lbs. potatoes, 4 large onions, pepper and salt to taste, and about
I pt. of water.
Cut the pieces neatly, pare and slice the potatoes not too
thin, cut up the onions, now place a layer of potatoes at the
bottom of the saucepan, then a layer of mutton and onions,
reasoning with pepper and salt ; proceed in this way until the
stewpan is full, now put in the water and stew slowly for two
hours, keeping the cover on until done. Shake occasionally to
prevent burning.
1 67. Toad-in-the-Hole (Cold Meat Cookery)— Ingredients
— 6 oz. of flour, I pt. of milk, 3 eggs, a few slices of cold mutton,
pepper and salt to taste, 2 kidneys.
Make a batter of flour, milk and eggs, butter a baking-dish,
and pour in the batter. Into this, place a few slices of cold
mutton, previously well seasoned, and the kidneys, which should
be cut into rather small pieces ; bake about one hour, and
send it to table in the dish it was baked in. Oysters or mush-
rooms may be substituted for the kidneys, and will be found
exceedingly good.
168. Mutton Pie (Cold Meat Cookery) — Ingredients -
Pieces of cold leg of mutton, pepper and salt to taste, an eggspoon-
ful of mace, a dessertspoonful of minced parsley^ a teaspoonful o{
savory herbs, 4 potatoes, a cup of gravy, crust.
Cut into thin slices, place a layer at bottom of dish, sprinkle
some seasoning, a layer of potatoes sliced, and repeat until dish
is full, now add gravy, cover with crust and bake about one
hour.
169. Kidneys (Fried).
After plunging in boiling water cut them in thin slices, and
fry in hot butter ; add pepper, salt, and toss them for a few
minutes in rich brown gravy.
170. Kidneys (Grilled).
Prepare them as above, cut each kidney in half, and dip
them in egg beaten up with salt and pepper ; breadcrumb
them, dip them in melted butter, breadcrumb them again, then
grill over a slow fire ; serve mthpiquante sauce. ,
Meats.
65
171. Mutton (to Oarve).
Haunch of mutton. Press the
knife to the bone across the knuckle
of the joint, along line i to 2 and
then cut slices along the whole line
from 4 to 3.
172. Leff of Mutton.
Carry the knife sharply down the line
from I to 2, and slice from either side. The (*
fat will be found at the line 3 to 4.
173. Loin of Mutton.
Direct your butcher to well joint the
mutton, or it will not be a pleasant task
to the carver. Insert the knife at fig. i ,
and if between the bones cut sharply
along line i to 2.
174. Fore-Quarter of Lamb.
To separate the shoulder from the breast is the point, pass
the knife lightly round the dotted line i, 2, 3, 4, and 5, cutting
through the skin, raise with j». little force the shoulder into
which the fork is firmly fixed, it will come away with a little
more cutting ; now separate the ribs
from the brisket by cutting through
the line 5 to 6, now we can serve
our guests, carve the ribs along line
from 9 to 10 and the brisket from 7
to 8.
175- Leffof Lamb.
Loin, saddle, or shoulder is cai"ved id the same manner as
corresponding joints of mutton.
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The Dominion Cook Book.
PORK.
176. Leff of Pork (to Roast).
Choose a small leg of fine young pork ; cut a slit in the
knuckle with a sharp knife, and fill the space with sage and
onion chopped, a little pepper and salt. When half done, score
the skin in slices, but do not cut deeper than the outer rind.
Apple sauce and potatoes should be served to eat with it.
177- Les of Pork (to Boll).
Salt it eight or ten days : when it is to be dressed, weigh it ;
let it lie half an hour in cold water to make it white ; allow a
quarter of an hour for every pound, and half an hour over, from
the time it boils up ; skin it as soon as it boils, and frequently
after. Allow water enough. Save some of it to make pea-
soup. Some boil it in a very nice cloth, floured, which gives a
very delicate look. It should be small and of a fine grain.
Serve pease-pudding and turnips with it.
178. Loin and Neck of Pork;
Roast them. Cut the skin of the loin across, at distances
of half an inch, with a sharp penknife.
179. Shoulders and Breasts of Pork.
Put them into pickle, or salt the should es as the leg; when
very nice they may be roasted.
180. Neck of Pork (Rolled)— ingredients— Neck of pork, force-
meat of chopped sage, a few bread crumbs, salt and pepper, 2 or 3
berri-'s of allspice.
Bone it ; put a forcemeat of chopped sage, a very few crumbs
of bread, salt, pepper, and two or three berries of allspice, over
the inside ; then roll the meat as tightly as you can, and roast
it slowly.
181. Pork Pie— Ingredients — X 1^- of lard, I lb. of pork (1^ or loin),
seasoning, i lb. ot tiour and an egg, ^ glass of cold water.
Put the lard and water in rather a large saucepan ; place
upon the fire and allow to boil (take care it does not boil over,
or it will catch fire). Cut the pork into pieces about an inch
square; when the lard and water are quite boiling pour into
Meats.
67
the middle of the flour and mix with a spoon. When the paste
is cool enough knead it well ; it must be rather stiff; cut ofT a
quarter of the paste, and the remainder mould into the shape
of a basin, pressing it inside ; shape it evenly all round, it should
be about the third of an inch in thickness ; dip the pieces of
pork into cold water, seasoning well with pepper and salt, then
place them in the mould of paste as closely as possible. If
liked a little chopped sage can be sprinkled over the pork, then
take the rest of the paste, roll it, and cut to the size of the top
of the mould ; taking care to have it the same size as the inside ;
break an egg, and divide the yolk from the white; with a paste
brush dip into the white of egg, and brush the edge of the paste ;
then place this on the top of the pie, pressing the edges well.
Any trimmings of paste that are left, cut into little leaves, dip
into the white of egg, and stick them on the top of the pie,
then wet the pie all over with the yolk of the egg and bake for
about two hours.
182. Pifl^S Fry — Ingredients — i lb. of pig's fry, 3 lbs. of potatoes, i
onion, sage and seasoning.
Put the potatoes into cold water, scrub and wash them well ;
then place them in a saucepan of cold water and put upon the
fire to boil ; directly they boil, take them out of the water, peel,
and cut them into slices ; peel the onion and chop it and two
or three sage leaves together ; cut the pig's fry Into small pieces ;
grease a dish, and put a layer of potatoes in the bottom ; then
sprinkle a little of the sage and o.iion, pepper and salt, then a
layer of the pig's fry ; then another sprinkling of the seasoning,
and so on until the dish is full ; then put in a little water for
gravy ; the skin usually sent with pig's fry put over the top of
the dish ; if the skm is not sent, take a piece of whitish brown
paper and grease it and place upon the dish instead. Bake
for about one hour.
183. Pork (Pickled).
The quantities proportioned to the middlings of a pretty
large hog, the hams and shoulders being cut off.
Mix, and pound fine, four ounces of saltpetre, a pound of
coarse sugar, an ounce of sal-prunel, and a little common salt :
sprinkle the pork with salt and drain it twenty-four hours ; then
rub with the above ; pack the pieces tightly in a small deep tub
filling up the spaces with common salt. Place large pebbles
^
68
The DoMiNiopf Cook Book.
on the pork to prevent it from swimming in tiie pickle which
the salt will produce. If kept from air, it will continue very
fine for two years.
184. Pork (Hashed) — Ingredients — Some remnants of cold roast pork,
pepper and salt to taste, 2 onions, 2 blades of mace, I teaspoonful ol
flour, I teaspoonful of vinegar, 2 cloves, Yz pt. of gravy.
Take the onions, chop and fry them a nice brown ; then
take the pork and cut it into thin slices, seasoning with pepper
and salt to taste, and add these to the rest of the above ingre-
dients ; stew it for about half an hour gently and serve with
sippets of toasted bread.
185. Pork Outlets— Ingredients — Loin of pork, pepper and salt.
Cut the loin into chops, take the bone out, and the greater por-
tion of the fat ; seison with pepper, and place upon a perfectly
hot gridiron, and broil for about fifteen minutes. Be particu-
lar that they are thoroughly done ; dish, sprinkle with a little
salt, and serve plain, or with tomato sauce.
186. Suckinf PiST Roast— Ingredients— Pig, 8 oz. of bread crumbs,
18 sage leaves, pepper and salt, tablespoonful of butter, salad oil to
baste with, tablespoonful of I ?mon juice, Yz pt. of gravy.
Stuff the pig with finely grated bread crumbs, minced sage,
pepper and salt, and a taiilespoonful of butter. Take care
these are well blended. After stuffing the pig sew up the slit
neady, truss the legs back, to allow the inside to be roasted,
put in oven, and directly it is dry have ready some butter tied
in a piece of thin cloth, and rub the pig with this in every part.
Continue this operation several times while roasting ; do not
allow the pig to burn in any part. Then take half a pint of
gravy, a tablespoonful of lemon juice, and the gravy that flowed
from th^ pig; pour a little oi this over the pig, and the
remainder send to table in a tureen. Instead of butter for
baiting many cooks use salad oil as this makes the crackling
crijp. Before dishing cut off the head and part the body down
middle, and lay on the dish back to back. Take care that it
is sent to tn.ble very hot, and serve with apple sauce. It will
take about two hours for a small pig to roast.
187. Pile's Pettitoes— Ingredients— A slice of bacon cut thin, an
onion, a blade of mace, 5 peppercorns, 4 sprigs of thyme, i pt. of
gravy, pepper and sait, thickening of butter and flour.
Put the heart, pettitoes and liver, into a saucepan, add the
Meats.
69
bacon, mace, peppercorns, onion, thyme and gravy ; simmer
gently for twenty minutes ; take out the heart and liver and
mince very finely ; allow the feet to stew until quite tender,
they will take about half an hour ; then return to the saucepan
the liver, thicken the gravy with a little butter and flour,
sprinkle a little pepper and salt, and simmer very gently for five
or six minutes, stirring occasionally ; when ready to dish split
the feet, and arrange them round the mince with sippets of
toasted bread, and pour the gravy in the center.
188. Pork Cheese— Ingredients— About 2 lbs. of coM roast pork, a
dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and
salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, Yz
teaspoonful of minced lemon peel, sufficient gravy to fill the mould.
Cut the pork into pieces, but do not chop ; there should be
about a quarter of fat to a pound of lean ; sprinkle with pepper
and salt, pound the slices thoroughly and mince s finely as
possible, the parsley, sage, lemon peel, and herbs ; then mix
all this nicely together. Place in mould and fill with gravy.
Bake a little over an hour. When perfectly cold turn out.
189. Sausages— Ingredients— Pork, fat and lean, sage, pepper and
salt, a little allspice.
Chop fat and lean of pork together ; season with sage, pepper
and salt, and you may add two or three berries of allspice ;
half fill hogs' guts that have been soaked and made extremely
clean : or the meat may be kept in a very small pan, closely
covered ; and so rolled and dusted with a very little flour be-
fore it is fried. Serve on stewed red cabbage, or mashed pota-
toes, put in a form, brown with a salamander, and garnish with
the above ; they must be pricked with a fork before they are
dressed, or they will burst.
190. Ham (how to boil to give at an excellent flavor)
— Ingredients — 2 heads of celery, 2 turnips, vinegar and water, a
large bunch of sa;ory herbs, and 3 onions.
In choosing a ham, be sure that it is perfectly sweet. To
ascertain this stick a sharp knife into it near the bone, when the
knife is taken out, it will have an agreeable smell if the meat is
sweet. If the meat has been hung for a long time, and it is
salt and dry, it would be necessary to soak for twenty-four hours,
and change the water often. Put the meat in a large pot with
sufficient water to cover it ; bring it to a boil gradually^ and
carefully take off the scum as* it rises ; when on the point of
r
m
70
The Dominion Cook Book.
III
boiling add the vegetables and herbs ; let it simmer gently
until quite tender, then take it out, strip off the skin, co\er
with bread raspings and put a paper frill round the knuckle.
Four hours will be sufficient for a ham weighing ten pounds.
151. Ham (Potted)— Ingredients- 2 J4 lbs. of lean ham, j4 ^^' of fat,
I teaspoonful of p>ounded mace, a saltspoonful of pounded allspice,
)4 nutmeg, clarified butter, pepper.
Take some slices of cold ham, cut them small, mixing the
lean and fat in the above proportions ; proceed to pound the
ham to a fine paste in a mortar ; gradually add the seasoning,
and take care that all the ingredients are well mixed, press the
mixture into pots, cover with the clarified butter and keep it
cool
192. Ham (Baked) — Ingredients— Ham, crust.
Allow the ham to soak in water for twelve hours ; wipe it
dry, and trim any rusty places underneath ; cover with a com-
mon crust, taking care that it is thick enough to keep the gravy
in ; have the oven at a moderate heat and bake for about four
hours ; when done, take off crust and skin, cover with raspings,
and 'garnish the knuckle with a paper frill. Very good.
193- To QIaze a Ham — Ingredients — An egg, salt, melted butter,
ji cup of powdered cracker, a little cream.
After the ham is skinned and cold, brush all over with beaten
egg ; mix th-j cracker, salt and melted butter with cream enough
to make a thick paste ; spread it evenly over the ham and
brown in a moderate oven.
194. To Make Lard.
Take the inner part of the pig, put into a stone jar, and
place in a saucepan of boiling water ; allow it to simmer
gently, and as it melts, strain carefully from the sediment ; put
in small jars and keep in a cool place. The fieed makes ex
ceedingly light crust, and is very wholesome.
195. Tripe (to dress) — Ingredients — Tripe, milk and water, onion
sauce.
Cut away the coarsest fat, take equal proportions of milk and
water, and boil for three quarters of an hour. Have ready
some onion sauce, and when ready to dish, smother the tripe
with the sauce, and any that is left send to table in a tureen.
196. Fried Tripe — Ingredients — Salt and water, pepper^ flour, lard, a
iablespoonful of vinegar.
Scrap]
boil in
water) t\
season
both sic
nearly
with fie
season t|
dish.
Tripe|
with mi
onion a|
butter.
197- Tri
on
of
Seet
put thei
and salt
about t
white 01
a cuUen
your sai
piece ol
of nutn
the pan
boil. ]
toast, c
Sucki
The
drawin
easily
the le|
1,2,3
Theri
which
4 to 5
course
1/ :iA
Meats.
71
Scrape the tripe well ; cut into squares the size of your hand ;
boil in salt and water (a tablespoonful of salt to one quart of
water) till very tender. The next day cut into smaller pieces,
season with salt and pepper, dredge with flour, fry brown on
both sides in a pan of hot lard. When done, take it out, pour
nearly all the lard out, add a good gill of boiling water, thicken
with flour, mixed smooth with a tablespoonful of vinegar ;
season to taste, and pour hot over the tripe. A nice breakfast
dish.
Tripe may be cooked several ways, it can be stewed in gravy
with mushrooms, or cut into coUops, sprinkled with chopped
onion and savory herbs, and fried a nice brown in clarified
butter.
197. Tripe (Stevirecl) — ingredients — 2 qts. of water, pepper and salt,
onions, a piece of butter, 2 tablespoonfuls of cream, nutmeg, 2 slices
of buttered toast.
See that the tripe is washed very white ; cut up in pieces and
put them into a stewpan with two quarts of water, and pepper
and salt to taste. Let boil until quite tender, which will take
about two hours and a half, or perhaps longer; have some
white onions boiled until quite tender ; then turn them out in
a cullender to drain ; then mash them, putting thern back into
your saucepan (which you have previously wiped out) with a
piece of butter, two tablespoonfuls of cream or milk, a grating
of nutmeg and a very little sab; sprinkle in a little flour, set
the pan on the fire, keeping it well covered, and give it one
boil. Place at the bottom of a dish two slices of buttered
toast, cut in pieces, and put th j f- pe over it. ^
TO CARVE PORK.
Sucking; Piff.
The first act is to separate the shoulder from the carcase by
drawing tho knife round the line 1,2,3 — tbe shoulder will then
easily come away. Then take off
the leg by cutting round the line
1,2,3 ill tbe same way as shoulder.
The ribs are now open to the knife,
which should be carried down line
4 to 5. The other half of pig is of
course served in the same manner.
The Dominion Cook Book.
M'«
II'!
Ham.
To reach the choice portion take a thin
sharp knife, which should be carried
down to the bone along line i to 2. The
slices must be fAin and even and cut to
the bone.
Lefi; o-f Pork.
(Jarry the knife sharply down to the bone
through the crackling along line i to 2.
Note. — Other joints do not call for any
special remarks as to carving.
VEAL.
198. Roast Veal (stuffed )~Ingredients— 8 oz. of bruised bread
crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram, and winter
savory, 2 eggs, salt and pepper.
To eight ounces of bruised crumbs of bread add four ounces
of chopped suet, shallot, thyme, marjoram and winter savory,
all chopped fine ; two eggs, salt and pepper to season ; mix all
these ingredients into a firm, compact kind of paste, and use
this stuffing to fill a hole or pocket which you will have cut with
a knife in some part of the piece of veal, taking care to fasten
it in with a skewer. A piece of veal weighing four pounds
would require rather more than an hou'- to cook it thoroughly.
199. Veal (SteiUfed) — ingredients— 2 qts. of water, r peeled onion, a
few blades of mace, a little salt, ^ lb. of rice, butter, chopped
parsley.
Break the shank bone, wash it clean, and put it into two
quarts of water, an onion peeled, a few blades of mace and a
little salt ; set it over a quick fire, and remove the scum as it
rises ; wash carefully a quarter of a pound of rice, and when
the veal has cooked for about an hour skim it well and throw
in the rice ; simmer for three quarters of an hour slowly ; when
done put the meat in a deep dish and the rice around it. Mix
a little drawn butter, stir in some chopped parsley, and pour
over the veal.
200. Veal and Ham Pie — ingredients— Forcemeat balls, i or 2
eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions,
herbs, lemon peel, salt, cayenne, mace, pa'^sley, whites of eggs.
Cut soJ
from skin|
pepper,
ham. 1
mings of
grated "
all in a
dish witl
first one
eggs (cut|
added; .
cover all
hours in
some goo
of veal,
onions, 1
whites of
sharp kni
201. Vea
pep;
Line I
the cavit
pieces of
parsley a
two-third
paste, ar
over the
it to boil
202. VCvS
ton
Hav
into a d
with sal
in this
water ii
put a V
breakfa
203. Ve
Tal
mortar
m
. V
Meats.
73
Cut some thin slices off the leg or neck of veal, free them
from skin and gristle, lard them well, and season with salt and
jiepper. Have some eggs boiled hard and some thin slices of
ham. Make some forcemeat balls with fat bacon, the trim-
mings of the veal, chopped onions, parsley and sweet herbs,
grated lemon peel, salt, cayenne and pounded mace. Pound
all in a mortar, and bind with one or two eggs. Line a pie
dish with g-ood paste, and fill it with layers (not too close) —
first one of ham, then one of Teal, of forcemeat balls, of the
eggs (cut in halves), and so on ; a few mushrooms may be
added ; put in some gravy ; lastly, a layer of thin bacon ; and
cover all with tolerably thick crust, glaze. Bake for about four
hours in a moderate oven. Through the hole in the top insert
some good savory jelly — made with ox or calf s foot, knuckle
of veal, and trimming of bacon and ham well flavored with
onions, more herbs and lemon peel, and cleared with the
whites of eggs. Leave till quite cold, then it can be cut with a
sharp knife into slices.
201. Veal Puddins — Ingredients — A few pieces of salt pork, butter,
pepper, salt, parsley, thyme and flour.
Line a pudding mould or tin pail with a rich paste and fill
the cavity with bits of veal cut into small pieces ; add a few
pieces of salt pork and season to taste with butter, pepper, salt,
parsley and thyme, and sufficient boiling water to fill the mould
two-thirds full ; dredge with flour and then cover the top with
paste, and after placing the cover on firmly, tie a cloth closely
over the entire mould, and place it in boiling water and allow
it to boil an hour or more.
202. Ve.%1 Cake — Ingredients — Some hard boiled eggs, a layer of ham,
tongue or sausage meat, salt, pepper, anu nutmer, i. layer of veal.
Have some slices of veal ; put a layer of hard boiled eggs
into a dish, then a layer of ham, tongue or sausage meat ; season
with salt, pepper, and a little nutmeg ; then a layer of veal —
in this way fill up the dish. Bake in the oven with a little
water in the dish^ keep it covered while baking ; when done
put a weight on until cold, then turn it out. A nice dish for
breakfast or supper. *
203. Veal (Marbled) — Ingredients — Spice, butter, tongue and veal.
Take some cold roasted veal, season with spice, beat in a
mortar \ skin a ccld boiled tongue, cut up and pouod it to a
^ii
74
The Dominion Cook Book.
paste, adding to it nearly its weight of butter ; put lome of the
veal into a pot, and strew in lumps of the pounded tongue ; put
in another layer of the veal and then more tongue ; press it
down and pour clarified butter on top ; this cuts very prettily
like veined marble. White meat of fowls may be used instead
of veal.
204. Veal Scollop — ingredients — Pepper and salt, crackers, milk and
gravy from meat, 2 eggs, butter.
Chop some cold roast or stewed veal very fine ; put a layer
on the bottom of a pudding dish well buttered ; season with
pepper and salt. Next have a layer of finely-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 a paste with
milk and two beaten eggs. Stick pieces of butter all over it,
cover closely, and bake half an hour ; then remove the cover
and bake long enough to brown nicely. Do not get it too dry.
205. Quenelles of Veal— Ingredients— i lb. of veal cutlet, a gill of
water, salt, butter, nutmeg, flour, 4 eggs, ^ gill of cream.
Remove the skin from one pound of veal cutlet, and cut it
into small pieces. Put into a stewpan a gill of water, a pinch of
salt, and a small piece of butter ; when boiling stir in as much
flour as will form a paste ; when it is smooth put it away to get
cold, then take half the quantity of butter that you have of veal,
and half the quantity of paste you have of butter, put the paste
into a mortar, pound it well, then add the butter, pound it,
then add the veal ; pound well for ten minutes, add one whole
egg, three yolks of eggs, salt, pepper, a little grated nutmeg,
work well together, pass through a wire sieve, stir in half a gill
of cream, shape the quenelles with two tablespoons, place
them in a well-buttered stew pan, leaving a clear space on one
9ide ; put a good pinch of salt in that space, pour in sufficient
boiling water to cover the quenelles, and leave them to poach
for ten minutes, then drain them carefully on a cloth ; arrange
on a dish.
206. Frlcandeau of Veal— ingredients— A fillet or cushion of
veal, lard, bacon, carrots, onions, sweet herbs, salt, pepper, spices,
stock, spinach.
Neatly trim a nice piece of fillet or cushion of veal, lard it
thickly on one side with bacon. Place in a large stewpan a
Meats.
75
layer of slices of bacon, then some carrots and onions cut in
slices, with a bundle of sweet herbs, pepper, salt and spices to
taste ; lay the p.oce of veal in the middle, and moisten with
about a pint of stock. Let the meat stew gently for two or
three hours, basting the top occasionally. Then strain off the
gravy, put it into a small saucepan, skim off superfluous fat, add
to it a little butter mixed smooth with a small quantity of flour,
and let the gravy reduce nearly to a glaze ; pour it over the
meat, the top of which should be previously browned with a
salamander if necessary, and serve with a border of spinach.
207. Rolled Veal — Ingredients — Loin of veal, forcemeat, bacon, bread
crumbs, eggs, lemon peel, sweet herbs, salt, cayenne, pounded
mace, fat bacon.
Bone a loin of veal and stuff it with forcemeat made of
bacon, bread crumbs and eggs, and flavored with lemon peel,
sweet herbs, salt, cayenne and pounded mace. Tie it up, keep-
ing it the shape of a large sausage ; lay some slices of fat bacon
on it, and stew gently for four hours in well-flavored stock. Let
it cool ; remove from the stock, and put it under heavy
weights. When quite cold, glaze it.
208. Collared CalFs Head -Ingredients— A calfs head, 5 table-
spoonfuls of parsley, 4 blades of pounded mace, pepper to taste, a
grated nutmeg, a few thick slices of.ham, the yolks of 5 eggs boiled
hard.
Scald the head for ten minutes, then scrape oflf the hair ;
divide the head and remove the brains ; boil for about two
hours, and if tender remove the bones. When this is done
flatten it on the table, sprinkle a thick layer of parsley, likewise
of ham, and cut the yolks of the eggs into rings, and place these
upon the ham, then season with pounded mace, white pepper
and nutmeg between each layer ; roll tiie head in a cloth, and
tie £s tightly as possible. Boil for about four hours then
remove from the pot ; place a heavy weight on the top. Let it
remain till cold, then remove the cloth and serve.
209. Veal Sausaffes — Ingredients — Equal quantities of lean veal
and fat bacon, a handful of sage, salt, pepper, a few anchovies.
Chop equal quantities of lean veal and fat bacon, a handful
of sage, a little salt, pepper, and a few anchovies. Beat all in
a mortar ; and when thoroughly blended, roll and fry it, and
serve with fried sippets, or on stewed vegetables, or on white
coUops.
1
76
The Dominion Cook Book.
'm
210. Veal Outlets— Ingredients— 4 lbs. of the best end of the neck of
veal, }4 teaspuonful of minced thyme, rind of a small lemon, i
bunch of parsley, i tablespoonful of butter, i teaspoonful of lemon
juice, I egg, pepper and salt, bread crumbs, }4 lb. of bacon.
To shape the cutlets, saw off the end of the rib bone, saw off
the chine bone also, which lies at the back of the cutlets ; then
form the cutlets to a neat shape. Mince thyme and lemon rind
and parsley, as finely as possible; melt the butter, and add
these ingredients to it ; add also the egg, pepper and salt, and
beat all up together; then rub very finely some crumbs of
bread ; dip each cutlet into the mixture, then cover with bread
crumbs ; when the gridiron is perfectly warm, arrange the cut-
lets upon it. Have the fire nice and bright, but do not allow
them to cook too fast or the breadcrumbs will burn be. /re the
cutlets are cooked through ; allow them to brown nicely on both
sides ; about ten minutes will be the time. Serve on a wall of
mashed potatoes in a circle ; fill the centre of dish with rolls of
bacon and with a nice brown sauce. (See " Sauces.")
For rolls. — Cut some neat slices of bacon, roll them up and
run a skewer through each ; place these in the oven lor about
five minutes, then remove skewers and arrange in centre of the
dish.
211. Haricot of Veal — Ingredients — Best end of a small neck, a
little brown gravy, i pt. of peas, 6 small cucumbers, 2 lettuces, a
little broth, a few forcemeat balls.
Take the best end of a small neck ; cut the bones short, but
leave it whole ; then put it into a stewpan just covered with
brown gravy ; and when it is nearly done, have ready a pint of
boiled peas, six cucumbers pared and sliced, anu two cabbage-
lettuces cut into quarters, all stewed in a little good broth ; put
them with the veal, and let them simmer ten minutes. When
the veal is in the dish, pour the sauce ar.d vegetables over it,
and lay the lettuce with forcemeat balls round it.
212. Hashed Calfs Head (a la Poulette) — ingredients—
Calfs head, 2 oz. of butter, 2 tablespoonfuls of flour, X P^- °* *^'*^
stock, a few button mushrooms, whitJ pepper and salt to taste, 2
eggs, juice of a lemon, parsley.
Cut the remnants of a boiled head into uniform pieces the
size of half an apple. Melt in a saucepan one or two ounces
of butter, according to the quantity of meat to be hashed;
amalgamate with it one or two tablepoonfuls of flour, then stir
in half a pint, more or less, of white stock. Stir well, then add
Meats.
77
eckof
ion, 1
lemon
woff
then
rind
add
and
s of
read
cut-
low
; the
both
ill of
lis of
a few button mushrooms, white pepper and salt to taste, and
let the sauce boil for ten minutes. Put the saucepan by the
side of the fire, and lay the pieces of calfs head in it ; let them
get hot slowly, but not boil. Just before serving stir in off the
fire the yolks of two eggs, beaten up with the juice of a lemon,
and strained ; also a small quantity of parsley very finely minced.
213. MinceCl Veal — ingredients — Some remnants of roast or braized
veal, a shallot, a little butter, a little flour, a little stock, a few
sprigs of parsley, pepper and salt, nutmer to taste, a few drops of
lemon juice, fried bread and poached eg^^.
Take some remnants of roast or braized veal, trim oflf all
browned parts, and mince it very finely ; fry a shallot, chopped
small, in plenty of butter ; when it is a light straw color add a
large pinch of flour and a little stock, then the minced meat,
with chopped parsley, pepper, salt and nutmeg to taste ; mix
well, add more stock if necessary, and let the mince gradually
get hot by the side of the fire ; lastly, add a few drops of lemon
juice. Serve with sippets of bread fried in butter round, and
the poached eggs on the top.
214. Veal (braized loin of)— ingredients— Veal, 2 oz. of butter,
I carrot, i onion, a little parsley, sweet herbs, a leaf or two of basil,
a bay leaf, a crust of bread toasted brown, a little flour and a little
stock.
Take about two ounces of butter, one carrot, ow onion, a
liitle parsley, sweet herbs, a leaf or two of basil, and a bay leaf;
brown a large crust of bread, and put it in a stewpan with the
above things, and fry them until they are brown ; then flour the
meat, and brown it well, putting it back in the saucepan ; add
a little stock, and baste it in the gravy till done, and keep turn-
ing the meat. Simmer four pounds for three or four hours.
215. Stewed Oalfs Head.
Wash in three or four waters and remove the brains. Now
secure the head in a floured cloth. Slightly salt enough hot
water to cover it, and boil two hours slowly. After washing the
brains carefully and rejecting the membrane and any pieces of
skin, stew in just enough water to cover them. Take them out,
mash smooth with a wooden potato masher, and add a little of
the liquor in which the head was boiled. Season with a sprin-
kle of sage, pepper, salt, ground cloves, chopped parsley and
butter the size of an egg. Place on stove in saucepan, simmer
.1
7»
The Dominion Cook Book.
', ii
until you need it. If the head is tender, take up and drain.
Now score with a sharp knife and cover with melted butter
Dredge with flour, place in oven to brown. Send to table witl.
the gravy poured over it.
VEAL OARVINa
Calf* Head.
Insert the knife down to the bone and cut
slices in the direction of the line i to 2 and
with these slices place a piece of throat
sweetbread cut from 3 to 4. The eye and
surrounding flesh are esteemed highly by
connoisseurs. The jaw bone removed, some nice lean and the
palate, which is called a titbit, lies under the head.
Knuckle.
The dotted line from one to two sufficiently
indicates the direction which the knife should
take.
Fillet of Veal.
Cut slices not too thick in the direction
of line I to 2. Be careful to cut evenly.
GENEl
Gravyl
the kidne]
An o:
and prep
nutton tl
Thes
richness
clean.
Tarraj
gravies is
short timi
216. A Q<
dien
salts
catc
Cutt
a stewpa
for three
arrowroo
stirring,
the boil.
217. 8a>
spc
quj
Mini
stir in s
pint of
tity of V
2x8. On
Put
4
k «2^%*A*^A AA *
I GrK-jPLV^IES i
GENERAL DIRECTIONS RESPECTING CRAVIES.
Gravy may be made quite as good of the skirts of beef, and
the kidneys, as of any other meat, prepared in the same way.
An ox-kidney, or m.ilt, makes good gravy, cut all to pieces,
and prepared as other meat ; and so will the shank end of
mutton that has been dressed, if much be not wanted.
The shank-bones of mutton are a great improvement to the
richness of gravy ; but first soak them well, and scour them
clean.
Tarragon gives the flavor of French cookery, and in high
gravies is a great improvement ; but it should be added only a
short time before serving.
216. A Good Beef Qravy (for Poultry or Qame)— Ingre-
dients — }i lb. of lean beef, }4 a pt. of cold water, i small onion, a
saltspoonful of salt, a little pepper, a tablespoonful of mushroom
catchup or Harvey's sauce, ^ teaspuonful of arrowroot.
Cut the beef into small pieces and put it and the water into
a stewpan. Add the onion and seasoning, and simmer gently
for three hours. A short time before it is required, mix the
arrowroot with a little cold water, pour into the gravy, while
stirring, add the Harvey's sauce and allow it just to come to
the boil. Strain into a tureen and serve very hot.
217. Savory Qravy (Thick)— Ingredients— i onion, butter, a table-
spoonful of flour, }^ pt. of broth or stock, pepper and salt, a small
quantity of Worester sauce.
Mince one onion fine, fry it in butter to a dark brown, and
stir in a tablespoonful of flour. After one minute add half a
pint of broth or stock, pepper and salt, and a very small quan-
tity of Worcester sauce.
2i8. Qravy for Roast Meat— Ingredients— GraTy, salt.
Put a kitchen dish with a sprinkling of salt in it beneath
I ■'
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The Dominion Cook Book.
lb
the meat about twenty minutes before it is removed from the
oven. Then remove, baste the meat, and pour the gravy on
the dish intended for serving the joint upon.
219. Qravy for Venison — Ingredients — Remnants of venison, 4
mutton shank bones, a little salt, 2 glasses uf water, I dessertspoon-
ful of walnut catchup.
Brown the venison over a clear fire, and put this with the
shar«k bones and water into a stewpan and allow it to boil very
gently ^or about two hours. Strain an add the catchup and a
sprinkling ^ ( salt. Serve very hot.
220. Stron^f Fish Qravy— Ingredients— 2 or 3 eels, crust of toasted
bread, 2 blades of mace, some whole pepper, sweet herbs, a piece ol
lemon peel, an anchovy, a teaspoonful of horse radish.
Skin two or three eels, and wash them very clean ; cut them
into small pieces and put them into a saucepan. Cover them
with M ter, and add a little crust of bread toasted brown, two
blades jf mace, some whole pepper, sweet herbs, a piece of
lemon peel, an anchovy or two, and a teaspoonful or two of
horse radish. Cover close, and simme^; ; add a piece of butter
and a little flour, and boil with the above.
221. Plain Qravy -Ingredients — An onion, a little butter, ^ pt. of
stock, pepper and salt, a small piece of lean ham or bacon, a
dessertspoonful of Worcester sauce, a sprig of parsley and thyme.
Mince an onion finely, fry it in butter to a dark brown color,
then add three-quarters of a pint of stock, pepper and salt to
taste, a small piece of lean ham or bacon minced small, a little
Worcester sauce, a sprig of thyme and one of parsley. Let it
boil five or ten minutes, put it by till wanted, and strain it be-
fore serving.
222. Qravy for Hashes — Ingredients — Remnants and bones of the
joint intended for hashing, a pinch of salt and pepper, ^ teaspoon-
ful of whole allspice, a bunch of savory herbs, a saltspoonful c\
celery salt or }4 a head of celery, an onion, a small piece of butter,
a little corn flour, and boiling water.
Put the bones (having previously chopped them), with the
remanants of meat, salt, pepper, spice, herbs and celery into a
stewpan. Cover with boiling water and allow it to simmer for
two hours. Cut up the onion in neat slices and fry in butter a
pale brown. Then mix slowly with the gravy from bones.
Boil fifteen minutes, strain, then return to stewpan, flavor with
catchup or any flavoring that may be preferred. Thicken with
Gravies.
8i
butler and flour and just allow it to come to the boil. Serve
very hot.
223. Gravy for a Fowl (when there is no meat to
m alee, it from) -Ingredients — The feet, liver, giz/ard, and
neck of the fowl, a little browned bread, a slice of onion, a sprig of
parsley and thyme, some pepper and salt, a teaspoonful of mush-
room catchup, a little flour and butler.
Wash the feet nicely, and cut them and the neck small ;
simmer them with a little browned bread, a slice of onion, a
sprig of parsley and thyme, some pepper and salt, and tne liver
and gizzard, in a quarter of a pint of water, till half wasted.
Take out the liver, bruise it, and strain the liquor to it. Then
thicken it with flour and butter, and add a teaspoonful of
mushroom catchup, and it will be very good.
224. Veal Qravy — Ingredients — Bones, any cold remnants of veal, 1%
pts. of water, an onion, a saltspoonful of minced lemon peel, a little
salt, a blade of mace, a few drops of the juice of the lemon, butter
and flour.
Place all the ingredients (excepting the lemon juice and
flour) into a stewpan and allow them to simmer for one hour.
Strain into a basin. Add a thickening of butter and flour
mixed with a little water, also the lemon juice. Give one boil
and serve very hot. Flavor with tomato sauce or catchup.
225. Colorin^^ for Soups or Gravies.
Put four ounces of lump sugar, a gill of water, and half an
ounce of the finest butter into a small tosser, and set it over a
gentle fire. Stir it with a wooden spoon, till of a bright brown.
Then add half a pint of water ; boil, skim, and vrhen cold,
bottle and cork it close. Add to soup or gravy as much of
ihis as will give a proper color.
m.
III
VI
TTTTT^TTTTTTTTTTTTTTTTTTTTTTTr
^ SAUCES =
OBSERVATIONS ON SAUCES.
The appearance and preparation of sauces are of the
highest importance. Brown sauces should not be as thick as
white ones, and both should possess a decided character, so
tha^ whether sweet or sharp, plain or savory, they would bear
out 1 iieir names. Care is also to be taken that they blend and
harmonize with the various dishes they are to accompany.
226. White Sauce — Inpredienils — I pt. of milk, 2 or 3 mushrooms, i
onion, I carrot, I bundle of sweet herbs, whole pepper and salt to
taste, a few cloves, a little mace, I oz. of butter, and I gill of cream.
Put into one pint of milk two or three mushrooms, an
onion and a carrot cut into pieces, a bundle of sweet herbs ;
whole pepper and salt to taste, a few cloves, and a little mace ;
let the whole gently simmer for about an hour, put an ounce
of butter into the saucepan, and stir on the fire until it thickens.
Finish by stirring in a gi" of cream.
5527. White Sauce (Volente)— Ingredients— A fowl, I lb. of lean
veal, I onion, 5 oz. of butter, white stock, a carrot, a bundle of
sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour.
Take a fowl, cut up into dsmall joints, and one pound of lean
veal cut into small dice, put both into a saucepan with an
onion sliced, an ounce of butter, and a cupful of white stock ;
keep tossing on the fire for half an hour, taking cj-tq hat none
of the contents take color ; then add as much white stock as
will well cover them, together with a carrot cut into small
pieces, a bundle of sweet herbs, some whole pepper, and a
pinch of sugar, and let the whole gently simmer for a couple of
hours or more. Melt a quarter pound of fresh butter in a sauce-
pan, and amalgamate two ounces of flour with it without let-
ting the mixture take any color; strain the above liquor
gradually into it ; set the saucepan at the edge of the fire to
simmer for an hour and a half, skimming the contents carefully
Sauces.
83
from time to time. Lastly, turn out the sauce into a basin,
keeping it stirred till wanted, or cold. This sauce will keep
several days in a good larder, but it must be warmed up every
day.
228. Liver Sauce— Ingredients — Livers of any kind of poultry, butter,
flour, minced shallots, gravy stock, a small pinch of sweet herbs,
and pepper, spices, and salt to taste, juice of /^ a lemon.
Take the livers of any kind of poultry, rabbits or hares ;
scald them and mince tneni finely. Melt a piece of butter in
a saucepan, add a little flour to it and a small quantity of
minced shallots. Let the whole fry for a minute or two, then
add gravy stock in sufficient quantity to make a sauce, and a
small pinch of powdered sweet herbs and pepper, spices and
salt to taste. Put in the minced livers. Let the sauce boil
for twenty minutes, and at the time of serving add a small
piece of fresh butter and the juice of half a lemon.
229. Mango Chutney Sauce (Bengal Recipe)— ingre
dients — ){ lb. of garlic, 1^ lbs. of brown sugar, ^ lb. of salt, 2
"of
bottles of the best vinegar, ^ lb. of onions, ^\b. of dried chilies,
^ lb. of mustard seed, ^ lb. of stoned rasins, 2)4 doz. large unripe
sour apples, j^ lb, of powdered ginger.
Reduce the sugar to a syrup. Pound the onions, garlic and
ginger finely in a mortar ; wash the mustard seed in cold vine-
gar, and allow to dry in the sun ; peel, core and slice the apples,
then boil them in a bottle and a half of vinegar. When this
has been done, and the apples are quite cool, put them into a
good sized pan, and mix the whole of the remaining ingredients
(as well as the other half bottle of vinegar) gradually. Stir
well until all are thoroughly mixed, and then put into bottles
until wanted. Tie wet bladder over the bottles after they have
been corked. This is a delicious chutney and has been well
tried and proved.
330- Eg:£ Sauce.
Boil the eggs hard and cut them into small pieces ; then put
them into mehed butter.
231. Governor's Sauce (A Canadian Recipe)— Ingredients
— I peck of green tomatoes, a cupful of salt, vinegar, 6 green or red
chilies, a teacupful of brown sugar, i of scraped horse radish, a
a tablespoonful each of cloves and allspice, a teaspoonful each of red
and white pepper, 4 large onions.
Slice a peck of green tomatoes, sprinkle them with a cupful
of salt, and let them stand a night ; in the morning pour off
1
Si
The DoMiMON Cook Book.
the liquor, and put them into a saucepan with vinegar enough
to cover them. Add six green or red chilies, four large onions
chopped fine, a teacupful of brown sugar, one of scraped horse
radish, a tablespoonful each of cloves and allspice, and a tea-
spoonful each of red and white pepper. Let it simmer till
soft, put into jars and keep it air-tight.
232. Oauliflower Sauce— Injrredients— Two small cauliflowers,
lyi oz. of butter, i tablespoonful of flour, % pint of ' jiling water,
pepper and salt to taste, yolks of 2 eggs, juice of a ' vnon,
Boil two small cauliflowers ; when don-:;, pick them out into
sprigs and arrange them, head downwards, in a pudding basin,
which must have been made quite hot ; press them in jrently,
then turn them out dexterously on a dish, an ,. pour over them
the following sauce, boiling Iiot : Melt one and a half ounces
of butter in a saucepan, mix with it a tablespoonful of flour,
and then add half a pint of boiling water ; stir till it thickens ;
add salt and white pepper to taste ; then take the saucepan off
the fire, and stir in the yolks of two eggs beaten up with the
juice of a lemon and strained.
233. Mushroom SaiiCe— Ingredients— A plateful of mushrooms, 3
shallots, 2 or 3 sprif.'s of parsley, gravy stock, pepper and salt to taste,
a small piece of butler, flour.
Pick clean a plateful of mushrooms, put them into a saucepan
with three shallots chopped up, and two or three sprigs of
parsley, cover up with gravy stock, add pepper and salt to taste,
and let the whole boil for a couple of hours. Strain the liquor,
passing the mushrooms, etc., through a hair sieve. Melt a
piece of butter in a saucepan, add a little flour, mix well, then
add the above.
234. Dutch Sauce — Ingredients — 3 tablespoon fuls of vinegar, I lb.
of butter, yolks of 2 eggs, pepper and salt to taste.
Put three tablespoonfuls of vinegar in a saucepan, and re-
duce it on the fire to one-third ; add a quarter of a pound of
butter and the yolks of two eggs. Place the saucepr^n on a
slow fire, stir the contents continuously, and as fast as the but-
ter melts add more, until one pound is used. If the sauce
becomes too thick at any time during the process, add a table
spoonful of cold water and continue stirring. Then put in
pepper and «alt to taste, and take great care not to let the
sauce boil. When it is aadc — that is, when all the butter is
used and the sauce is of the proper thickness — put the sauce-
\i.:k
Sauces.
85
[Kin containing it into another filled with warm (not boiling)
water until the time of serving.
235. PSquante Sauce (Without E^ffS).
(i) Melt one ounce of butter, and add gradually two table-
spoonfuls of white wine vinegar, a shallot and a little parsley
chopped very fine, pepper and salt ; stir over the fire till it
boils. (2) Chop up some herbs — thyme parsley, tarragon,
and a shallot (about a tablespoonful in all) — and put them
into a saucepan with one and a half gills of vinegar; re-
duce to one gill ; add half a pint of broth, strain, thicken with
a roux of half an ounce of butter and half an ounce of flour ;
boil up the sauce, stirring all the time, add a few chopped heios,
pepper and salt, and serve. (3) The following is taken from
"Round the Table : " " Fry some slices of shallots, or onions,
till they assume a light brown color (taking care by frequent
stirring that they do not get burnt or done too much) ; add
a small piece of garlic, some sweut herbs, and a mixture of
equal parts of vinegar and water (or of vinegar and broth),
strain and let the whole boil, then stir this mixture into a
saucepan containing butter and flour, as for prepared plain melted
butter ; add pepper, salt, some minced parsley, and chopped
gherkins.**
236. Anchovy Sauce—Ingredients— About Yz oz. of butter, yolk o{ i
fresh egg, i teaspoonful of anchovy sauce, cayenne pepper and salt
to taste, squares of freshly browned toast.
Heat a dinner-plate until it will melt half an ounce of butter
placed on it ; take the yolk of a ficsh egg, beat it with a fork
into the butter, add a ten spoonful of anchovy sauce, cayenne
pepper and salt to taste. Have ready some freshly browned
squares of toast, dip them into the mixture, covering I jth sides
and serve at once.
237. Grill Sauce — Ingredients— i gill of good gravy, i tablespoonful
of mushroom catchup, i of French mustard, a few chopped capers,
a little grated lemon peel, butter, flour, a few drops of lemon juice.
Take one gill of good gravy, mix with it one tablespoonful
of mushroom catchup, one of French mustard, a few chopped
capers, a little grated lemon peel : add a thickening of butter
and flour and a few drops of lemon juice, simmer till quite hot,
and pour over the grill, and cerve. Legs of chicken and game
may be treated in the same way, but in making the sauce
substitute a tablespoonful of chutney for the chopped capers,
w
86
The Dominion Cook Book.
I
and instead of lemon juice add u small quantity of Chili
vinegar.
238. Mint Sauce — Ingredients— A quantity of mint leaves, equal
quantities of wine-vinegar and water, and a small portion of sugar.
Chop as finely as possible a quantity of mint leaves previ-
ously washed ; add to these sufficient wine-vinegar and water,
in equal parts, to float them, and a small quantity of powdered
sugar. Let the sauce stand for an hour before serving.
239. Svireet Sauce -ingredients — i tablespoonful of flour, 4 taMc-
spoonfuls of water, ^ pt. of boiling water, sugar or treacle to taste,
I oz. of butter, i tablespoonful of lemon juice.
Mix a tablespoonful of flour quite smooth in four tabiespoon-
tuls of water, then stir in^.o it hah" a pint of boiling water, sugar
or treacle to taste ; stir over the fire until the sauce boils,
when, if allowed, an ounce of butter may be added, with a
tablespoonful of lemon juice. When sweetened with sugar, a
little nutmeg or ground cinnamon may be used instead of
lemon juice, if preferred. A tablespoonful of raspberry jam or
any fruit syrup may be used to flavor the sauce, and is gener
ally much liked.
240. Horse Radrsh Sauce.
One teaspoonful of made mustard, one tablespoonful o(
vinegar, three tablespoonfuls of cream, a little salt, as much
horse radish grated as will make it as thick as cream.
241. Mayonnaise Sauce— Ingredients— The yolks of 4 eggs, a tfa-
spoonful of salt, salad oil, tarragon vinegar, white pepper.
Carefully strain the yolks of four eggs into a basin, place it
in a cool place, or, if necessary, on ice ; add a teaspoonful of
salt, mix well ; then proceed to pour in, a few drops at a time,
some salad oil, without ceasing to stir the mixture. When one
spoonful of oil is well incorporated with the yolks of the eggs,
put in, in the same manner, a teaspoonful of tarragon vinegar ;
keep on adding oil and vinegar in these proportions until the
sattce becomes of the consistency of very thick cream; then
add white pepper to taste, and more salt if necessary.
242. Poor Man's Sauce— Ingredients— A good sized onion, butter,
yi pt. of common stock or water, a little vinegar, a little minced
parsley, pepper and salt to taste, a tablerouonful of flour.
Mince a good sized onion, not too finely, put it into a sauce-
pan with a piece of butter equal to it in bulk. Fry till the
Sauces.
87
onion assumes a light brown color, add half a pint of common
stock or water and a small quantity of vinegar, pepper aud
salt to taste, and som»- minced parsley ; then stir the sauce
into another saucepan, in which a tablespoonful of flour and a
small piece of butter have been mixed, over the fire. Let the
sauce boil up, and it is ready.
243. A cheap brown Sauce— Ingredients— l pi. of brown stcx:k,
i|4 oz. of flour, 2 oz. of butter, 4 mushrooms, salt and pepper.
Put the butter into a stewpan and put it on the fire to melt ;
wash the mushrooms in cold water, cut off the stalks and peel
them ; when the butter is melted stir in the flour and mix to a
smooth paste ; then add the stock and mushrooms and stir the
sauce smoothly until it boils and thickens ; then remove the
stewpan to the back of the stove, and let it simmer gently for
eight or ten minutes ; season with pepper and salt : be careful
to skim off the butter as it rises to the top of the sauce. Should
the sauce be not brown enough, a teaspoonful of carmel might
be stirred into it ; strain and serve.
244. Cranberry Sauce — Ingredients — l qt. of ripe cranberries,
granulated sugar, a teacupful of water.
Wash the berries, and carefully pick them, then put them
into a stewpan with the above quantity of water ; allow them
to stew very slowly, stirring occasionally. They require about
an hour and a half to cook ; when done sweeten with sugar,
put into a mould, and when cold it is ready to serve.
245. Peach Sauce — Ingredients — Peaches, water, sugar.
Take a quart of dried peaches and soak in water four hours,
wash them, drain, and put in saucepan with enough water to
cover them; when they break in pieces, pulp them, and
iweeten to taste with white sugar.
246. Onion Sauce (Brown) —Ingredients— 2 oz. of butter, rather
more than yi a pt. of rich gravy, 6 large onions, pepper and salt to
taste.
Put into vour stewpan, the onions, sliced, fry them of a
light brown color, with the two ounces of butter ; keep them
stirred well to prevent them turning black ; as soon as they are
of a nice color, pour over the gravy, and simmer gently until
tender ; skim oflF all fat, add seasoning and rub the whole
through a sieve ; then put in a saucepan and when it boils,
serve. If a high flavor is wanted a small quantity of mushroom
' atchup may be added.
m
88
The Dominion Cook Book.
247.
and
Roux (Brown, a thickening,' -for soups
(gravies) — Ingedients — 6 oz. of butter, 9 oz. of flour.
Melt the butter slowly over the fire, and dredge in verysloivly
the flour, stirring all the time, and when it turns a light brown
color it is done, and can be put aside into a jar ready for use.
It will keep good for some time.
248. Roux (White, for ttiicicenins: white sauces).
Proceed as in the last receipt, but do not keep it on the fire
so long, and take care not to let it color.
249. Tomato Sauce— Ingredients— 10 lbs. ripe tomatoes, I pt. best
brown vinegar, 2 oz. salt, Yz oz. cloves, i oz. allspice, ^ lb. white
sugar, I oz. garlic, Yz oz. black pepper, Yz oz. cayenne pepper.
Wipe the tomatoes clean, and boil or bake till soft ; then
strain and rub through a sieve that will retain the seeds and
skins. Boil the juice for an hour, then add the above ingredi-
ents (all the spices must be ground). Boil all together foi a
sufficient time, which may be known by the absence of any
watery particle, and by the whole becoming a smooth mass ;
five hours will generally suffice. Bottle without ".training into
perfectly dry bottles, and cork securely when cold. The garlic
must be peeled. The proportions of spice may be varied ac-
cording to taste.
250. OysterSauce— Ingredients— Oysters, butter, a little flour, milk,
blade of mace, bay leaf, pepper and salt to taste, a little cayenne, a
few drops of lemon juice.
Parboil the oysters in their own liquor, beard them, and re-
serve all the liquor. Melt a piece of butter in a saucepan, add
a little flour, the oyster liquor, and a enough milk to make as
much sauce as is wanted. Put in a blade of mace and a bay
leaf tied together, pepper and salt to taste, and the least bit of
cayenne. Let the sauce boil, add the oysi s, and as soon as
they are quite hot remove the mace and bay leaf, stir in a few
drops of lemon juice, and serve.
251. Worcester Sauce— Ingredients— Two tablespoonfuls Indian
soy, two tablespoonfuls walnut catchup, one dessertspoonful of salt,
one teaspoonfui cayenne pepper, one nutmeg (sliced thin), one doz.
cloves, % o-^* '''^°* ginger pounded, a little lemon peel, a small head
of garlic divided into cloves, I pt. vinegar, 3 oz. lump sugar.
Dissolve the sugar in a little of the vinegar over the fire, add
the other ingredients ; put all into a wide-necked bottle. It
should stand for a month before using, and is better if sliaken
Sauces.
89
every day. At the end of the month pour off clear into bottles.
It is well to make a quart or three pints at a time.
252. Bread Sauce (to serve with Poultry or (2ame)—
Ingredients — Giblets, ^ lb. of stale bread, an onion, 10 whole pep-
pers, a blade of mace, a little salt, 2 tablespoonfuU of cream, a pint
of water.
Put the giblets into a pint of water, add the onion, pepper,
mace, salt. Allow it to simmer for an hour, then strain the
liquor over the bread crumbs. Cover the stewpan and let it
stand on the stove for an hour (do not allow it to boil), then
beat the sauce up with a fork until it is nice and smooth.
Allow it to boil five minutes, stirring well until it is thick, then
add cream and serve hot.
253. Caper Sauce — Ingredients — 2 oz. of butter, a tablespoonful o{
flour, a pint of boiling stock, pepper and salt, Worcester sauce,
capers.
Put two ounces of butter and a tablespoonful of flour into
a saucepan ; stir the mixture on the fire until it acquires a
brown color ; add rather less than a pint of boiling stock, free
from fat; season with pepper, salt, and a little Worcester sauce.
When the sauce boils throw in plenty of capers; let it boil once
more, and it is ready.
J
t.
stock:s
^-- '■m.m.MT^t^mr.ri
254. Common Stock.
Take all the bones of joints, etc., that are available, car-
cases and bones of poultry and game (not high), chop them all
into convenient pieces and put them into a saucepan together
with any scraps of meat, cooked or uncooked, resulting from
remnants, the trimmings of cutlets, etc. Add a couple of car-
rots, one onion, a bunch of parsley, one bay leaf, a small sprig
of thyme, and one of marjoram ; salt to taste, a small quantity
of white pepper and allspice mixed, and two or three cloves.
Fill the saucepan with cold water until it covers the contents
by one inch, and set it on the fire to boil slowly for about four
hours ; strain the liquor through a cloth into a basin, and when
cold, the cake of fat on the top being removed, the stock will
be fit for use.
255. Gravy Stock.
Place a layer of slices of onion in a saucepan holding a
gallon, over this a layer of fat bacon, and over all about two
pounds of shin of beef chopped in small pieces ; one pint of
common stock or even water, being poured on the whole, set
the saucepan on the fire for one hour, until the liquor is almost
evaporated — what is called reduced to a "glaze" — then add
sufficient cold common stock or cold water to cover contents
of the saucepan, and two or three carrots cut in slices, one
leek, a head of celery (when in season), or some celery seed, a
handful of parsley, half a clove of garlic, a sprig of marjoram
and of thyme, a bay leaf, four or five cloves, white pepper and
salt to taste. After boiling for about three hours strain off the
liquor, and, being absolutely freed from fat, it is ready for use.
256. Veal Stock.
Toss a couple of onions, sliced, and one pound of lean veal
cut in pieces in a saucepan with some butter until they assume
a light color, then add half a pound of ham chopped up small,
and moisten with a pint of common stock cold and perfectly
Stocks.
91
free from fat. Let the liquor reduce almost to a "glaze" —
then add two quarts of cold common stock, a knuckle of veal,
or two calves' feet, a couple of carrots, head of celery, parsley,
bay leaf, thyme, mace, pepper and salt, all in due proportion.
After boiling two or three hours strain free from fat and it is
ready.
257. White Stock.
Put a knuckle of veal, or two calves' feet, together with an
old fowl or a rabbit, and a piece of ham about half a pound, all
cut up in small pieces, into a saucepan with sufificient water to
cover the contents ;The stock should be carefully skimmed as
it gradually becomes heated, then put in two carrots, a head of
celery, two onions and a bunch of parsley, together with two
bay leaves, a sprig of thyme, mace, cloves, pepper and salt to
taste, and leave the whole to boil from three to four hours,
when it should be strained and freed from fat.
25S. Fi8h Stock.
Take a couple of pounds of any kind of fish, such as floun-
ders, small eels, or the trimmings of almost any fish that have
been filleted ; pack them into a saucepan, with a head of parsley,
including the root, a head of celery, two blades of mace, a few
cloves, some white pepper and salt to taste, and a bay leaf
Put in as much cold water as will cover the contents of the
saucepan, set it to simmer gently for a couple of hours, then
strain off the liquor, and it is ready.
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OBSERVATIONS.
Take care to purchase them perfectly fresh, as this is their
chief value and excellence. The middle-sized are preferahle
to the larger or smaller ; they are more tender, juicy, and are
better flavored. Peas and potatoes are seldom worth eating
before midsummer. Salads, greens, roots, when first gathered
are firm and have a fragrant freshness.
Vegetables should be carefully cleaned from insects, and
nicely washed. Boil them in plenty of water, and drain them
the moment they are done enough. If overboiled, they lose
their beauty and their crispness. Bad cooks sometimes dress
them with meat, which is wrong, except carrots with boiling
beef.
To boil vegetables green, be sure the water boils when you
put them in. Make them boil very fast. Don't cover, but
watch them ; and if the water has not slackened, you may be
sure they are done when they begin to sink. Then take them
out immediately or the color will change. Hard water, especi-
ally if chalybeate, spoils the color of such vegetables as should
be green.
To boil them green in hard water, put a teaspoonful of salt
of wormwood into the water when it boils, before the vegetables
are put in.
259. Vegetable Marrovk (to Boil or Stew).
This excellent vegetable may be boiled as asparagus. When
boiled, divide it lengthways into two, and serve it upon a toast
accompanied by melted butter ; or when nearly boiled, divide
it as above, and stew gently in gravy like cucumbers. Care
should be taken to choose young ones not exceeding six inches
in length.
VtOElARI-ES.
93
260. Spinach.
Carefully wash and pick. When that is done, throw it info
a saucepan that will just hold it, sprinkle it with a little ';ilt,
and cover close. The pan must be set on the fire, and well
shaken. When done, beat the spinach well with a small piece
of butter ; it must come to table pretty dry, and looks well if
pressed into a tin mould in the form of a large leaf, which is
sold at the tinshops. A spoonful of cream is an improvement.
261. Spinach — Ingredients — Spinach, butter, pepper and salt, boiled
eggs.
Wash and pick your spinach very carefully ; drop into a
cupful of boiling water and cook fifteen minutes. Drain thor-
oughly through a cullender, then chop quite fine. Return to the
stove, add one tablespoonful of butter, pepper and salt to taste ;
put in a vegetable dish and garnish with hard-boiled eggs.
262. Potatoes (to Broii).
Parboil, then slice and broil them. Or parboil and then
set them on the gridiron over a very slow fire, and when thor-
oughly done send them up with tteir skins on. This last way
is practised in many Irish families.
263. Potatoes (to Fry).
Take the skin off raw potatoes, slice and fry them, either
in butter or thin batter.
264. Potatoes (to iMash).
Boil the potatoes, peel them, and break them to paste ;
then to two pounds of them add a quarter of a pint of milk, a
little salt, and two ounces of butter, and stir it all well over the
fire. Either serve them in this manner, or place them on the
dish in a form, and then brown the top with a salamander, or
in scallops,
265. Potatoes (StufTed)— Ingredients— 5 medium-sized potatoes, ^
oz. of butter, I tablespoonful of grated cheese, pepper, salt, and the
yolk of I egg.
For these take five of medium size, bake in their skins, and
when done cut off a small slice from one end, scoop out the
inside, and rub through a wire sieve. Add to it half an ounce
of butter, one tablespoonful of grated cheese, pepper, salt, and
the yolk of an egg. Mix well, refill the skins, fit on the slices
which were cut off, and put into the oven again for ten minutes
before serving.
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94
The Dominion Cook Book.
266. Lyonnaise Potatoes— Ingredients— A lump of butter, a small
onion, cold boiled potatoes, a little parsley.
Into a saucepan put a large lump of butter and a small
onion finely chopped, and when the onion is fried to an amber
color, throw in slices of cold boiled potatoes, which must be
thoroughly stirred until they are turning brown ; at this moment
put in a spoonful of finely chopped parsley, and as soon as it
is cooked drain through a cullender, so that the potatoes retain
the moisture of the butter and many particles of parsley.
267. Saratoga Potatoes— Ingredients— Potatoes, boiling lard and
salt.
Peel, and slice on a slaw-cutter into cold water, wash thor-
oughly and drain ; spread between the folds of a clean cloth,
rub and pat until dry. Fry a few at a time in boiling lard, salt
as you take them out. Saratoga potatoes are often eaten cold
They can be prepared three or four hours before needed, and
if kept in a warm place they will be crisp and nice.
268. Bermuda Potatoes (Fried)— Ingredients— 2 oz. of butter,
parsley, salt and pepper, a cup of milk, a tablespoonful of flour.
Slice the potatoes and put them into boiling water ; cook
until tender ; remove and put them into a saucepan with two
ounces of butter, chopped parsley, salt and pepper and a cup
of milk ; cook all together and thicken with a tablespoonful of
flour stirred in cold water.
269. Potatoes (SauteeS au Beurre)— Ingredients— Butter,
salt.
Cut with a vegetable cutter into small balls about the size
of a marble ; put them in a saucepan with plenty of butter and
a good sprinkling of salt ; keep the saucepan covered, and
shake it occasionally until they are quite done, which will be
in about an hour.
270. Potatoes (SteviresI)— Ingredients— Milk, I pint, a tablespoon-
ful of flour.
Peel and cut into small uniform pieces as many potatoes as
may be needed. Have ready enough of boiling water (slightly
salted) to cover them ; boil until done. Skim them out of the
water into a dish and pour milk gravy over them (made of a
pint of boiled milk, into which has been stirred a tablespoonful
of flour previously dissolved in a little cold milk). Cold boiled
potatoes can be served in the same way.
■:i;
Vegetable.
95
271. Potato Balls — Ingredients — 4 large potatoes, 2 tablespoonfuls of
butter, a pinch of salt, a li-ttle pepper, i tablespoonful of cream, 2
eggs, boiling lard.
Four large mealy potatoes,cold ; mash them in a pan with
two tablespoonfuls of melted butter, a pinch of salt, a little
pepper, one tablespoonful of cream and the beaten yolk of one
egg; rub it together for about five minutes, or until very
smooth ; shape the mixture into balls about the size of a wal-
nut or small rolls, dip them into an egg well beaten and then
into the finest sifted bread crumbs ; fry them in boiling lard.
272. Potatoes (Escal loped) — Ingredients — Cream, a large piece
of butter, a little salt.
Having boiled, beat them fine in a bowl, with cream, and a
large piece of butter, and a little salt. Put them into escallop
shells, make them smooth on the top, score -^ith a knife, and
lay thin slices of butter on the tops of them. Then put them
into an oven to brown.
273. Potato Chips — Ingredients — Boiling lard and salt.
Peel a raw potato as apples are peeled, let the parings be as
nearly as possible the same thickness, and let them be as long
as possible. Dry them thoroughly in a cloth, put them in the
frying basket, and plunge it mto boiling hot lard. When the
chips are a golden color drain them well in front of the fire,
sprinkle fine salt over them.
274. Potato Cake— Ingredients— Potatoes, flour and lard.
Take cold mashed potatoes, and form into flat cakes, flour
and fry in lard until they are a golden brown.
275. Sweet Potatoes (Roast).
Wash, wipe, and roast. Serve in their jackets.
276. Sweet Potatoes (Boiled).
Wash them, plunge in cold water, (no salt) boil till tender,
drain, and put to dry for five minutes. Peel before serving.
277. Sweet Potatoes (Fried)— ingredients— Lard or dripping.
Take cold boiled potatoes, slice and fry in dripping or lard
until of a golden brown.
278. Cabbage (Boiled)— Ingredients— To half s. gallon of water a
tablespoonful of salt, and a small piece of soda.
Pick off" the outside leaves, cut off as much of the stalk as
possible, cut across the end of the stalk twice. Wash well in
96
Thk Dominion Cook Book.
cold water, drain and plunge into boiling water, in which the
above proportions of sah and soda have been added ; boil with-
out cover. Take up directly after they are done, drain, disii
and serve.
279. Cabbase (a la Cauliflower)— Ingredients— Butter, salt,
Yi a cup of cream.
Cut the cabbage fine as for slaw ; put it into a stewpan,
cover with water and 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.
280. Farci (or Stufl^ed cabbage)— Ingredients— Vea- stuffing,
slices of sausage meat, gravy.
Cook the cabbage in salt and water sufficiently to open the
leaves, and insert between them layers of ordinary veal stuffing,
slices of sausage meat, then tie it securely round with thread
to prevent the meat falling out. Replace in the stewpan, and
cook briskly at first, then simmer till completely tender ; serve
in the same manner as ragout — that is to say, with a litt
gravy poured over the whole. In winter roast chestnuts hidden
in the center are sometimes added, when it is termed " Chou
en surprise."
281. En RaffOUt — Ingredients— Clarified fat, small pieces of bacon or
ham, pepper and salt, a little stock or water.
Soak a fresh fair-sized cabbage for ten minutes in strong
salt and water, then take it out and drain carefully ; put some
clarified fat into a clean stewpan, and some small pieces of
bacon or ham ; lay half the cabbage on the top (either whole-
leaved or cut up into large pieces, whichever is preferable),
some more fat, and pepper and salt to taste, remembering that
the bacon or ham will add to the saltness ; place the other half
of the cabbage on the top, and pour in a little stock (water can
be used in default of stock, but the latter is by far the best),
just enough to cover the ingredients. Cook briskly at first, then
withdraw to the side, and keep it simmering for a considerable
time. When it is thoroughly done, pour off the liquid, and set
aside. Place the cofbbage in the center of a heated dish, as
much raised as possible, and, having skimmed off the fat from
the liquor, pour it over the vegetable, and serve.
V KG ETA DLLS.
97
282. Marine — Ingredients — A large red cabbage, pepper, salt, wine-
glass of white wine vinegar, and the same quantity of water, I oz. of
butter, brown gravy.
Take a large red cabbage and cut it into four pieces, first
taking away the outside leaves and hard piece of stem ; then
take each piece separately and mince it into strips as fine as ver-
micelli, commencing at the head of the piece and finishing at
the stem end. Throw it all into boiling salt and water for ten
minutes, drain, and place in a tureen or low-rimmed earthen
jar. Season with pepper and salt, pour on a wine-glassful of
white wine vinegar and the same quantity of water ; leave it
for fully three hours, then press it well to extract the juice ;
melt one ounce of butter in a stewpan, add the cabbage, and
pour on some brown gravy. Cook very gently, indeed, until
the vegetable is thoroughly done. There is a pleasant acid
flavor about this entree, which snould be eaten after any rich
fish, such as salmon, shad, or eels.
283. Red Cabbage (to Stew)— ingredients— A small red cab-
bage, pepper, salt, butler, 2 or 3 spoonfuls of vinegar.
Slice a small, or half a large- red cabbage, wash and put it
into a saucepan with pepper, salt, no water but what hangs
about it, with a piece of butter. Stew till quite tender ; and
when going to serve, add two or three spoonfuls of vinegar,
and give one boil over the fire Serve it for cold meat, or with
sausages on it.
284. Tomatoes (Stei«recl)— Ingredients— Tomatoes, gravy, cream,
and arrowroot.
Arrange them in a single layer and pour over them as much
gravy as will cover half their height. Stew very gently until
the under sides are done, then turn and finish them -, thicken
the gravy with cream and arrowroot and serve it round them ;
the tomatoes may have some forcemeat put in the center of
each.
285. Tomatoes ( Baked)— ingredients— >^ a doz. tomatoes, bread
crumbs, pepper and salt, butter.
Cut half a dozen tomatoes in halves, remove the pips, and
fill the inside with a mixture of bread crumbs, pepper and salt
in due proportions ; place a small piece of butter on each half
tomato, and lay them close together in a well buttered tin ;
bake in a slow oven about half an hour, and serve. They may
be eaten hot or cold.
98
The Dominicn Cook Book.
1-3
.1-1
■ Hi
■I
13
^'1
286. Tomatoes (Stuffed)— ingredients— Tomatoes, shallot, butter,
2 parts bread crumbs, i part ham, parsley, sweet herbs, pepper and
salt to taste, toast.
Dip some tomatoes in hot water, peel them, cut them in
half, and remove the pips ; rub a baking sheet with shallot,
butter it well, and lay the tomatoes in it, filling each half with
the following composition : Two parts bread crumbs, one part
ham finely minced, and, according to taste, parsley and sweet
herbs also finely minced, and pepper and salt. Put a small
piece of butter on each half tomato, and bake them a quarter
of an hour ; have ready some round pieces of buttered toast,
on each of these put a half tomato and serve.
287. Tomatoes (with Macaroni) (t).— Ingredients— Small
quantity of tomatoes, butter, pepper, salt, a bay leaf and some
thyme, a few spoonfuls of either stock or gravy, n\acaroni.
Take a quantity of tomatoes, cut them up, and remove from
each the pips a-nd watery substance it contains ; put them into
a saucepan with a small piece of butter, pepper, salt, a bay
leaf, and some thyme ; add a few spoonfuls of either stock or
gravy ; keep stirring on the fire until they are reduced to a
pulp, pass them through a hair sieve and dress the macaroni
with this sauce and plenty of Parmesan cheese freshly grated.
288. Tomatoes (with Macaroni) (2).— ingredients— Toma-
toes, clove of garlic, a few sprigs of thyme, marjoram, basil, parsley,
whole pepper, salt to taste, and macaroni.
Cut up a quantity of tomatoes, put them into a saucepan
containing a little water, with a clove of garlic and a few sprigs
of thyme, marjoram, basil, and parsley, with whole pepper and
salt to taste. When quite done turn them out on a hair sieve
and throw away the water that drains from them, then pass
them through the sieve ; warm the pulp thus obtained in a
saucepan with the piece of butter, and use this sauce to dress
the macaroni, as above.
289 Tomatoes (au Gratin)~lngredients— Tomatoes, garlic, butter,
two parts bread crumbs, one part mushrooms, parsley, pepper and
salt.
Dip the tomatoes in hot water, and peel them ; cut them in
half, and remove the pips ; rub a baking tin with garlic, butter
it, lay the tomatoes in side by side, and fill one half with the
following composition : Two parts bread crumbs, one part
mushrooms finely minced, a li^tl? p^sley chopped fine ; pep-
290.
iron
111'
ill;
Vegetables.
99
per and salt to taste ; put a small piere of butter on each.
Bake for ten or fifteen minutes, and serve.
290. Tomato Fritters — Ingredients — I qt. of stewed tomatoes,
I egg, I small teaspoonful of soda, flour, lard.
Use one quart of stewed tomatoes, one egg, one small tea-
spoonful of soda ; stir in flour enough to make a batter like
that for griddle cakes. Have some lard, very hot, on the
stove ; drop the batter in, a spoonful at a time, and fry.
291. Tomatoes (Broiled) — Ingredients — Some large fresh tomatoes,
butter, pepper, and salt, a small portion of sugar, an eggspoonful of
made mustard.
In buying tomatoes for broiling, be careful to select large
and fresh ones. Do not pare them. Slice in pieces about half
an inch thick, and broil them for a fevv minutes upon a grid-
iron J while they are broiling prepare some hot butter in a cup,
seasoning with pepper, salt, an eggspoonful of made mustard,
and a little sugar ; when the tomatoes are finished dip each
piece into this, and then dish (the dish must be hot). If any
of the seasoning remains, heat to the point of boiling and pour
over the dish; serve immediately. This is a very nice dish if
cvioked well.
292. Beet Roots.
Beet roots make a very pleasant addition to winter salad, of
which they may agreeably form a full half instead of being only
used to ornament it. This root is cooling, and very whole-
some.
It is extremely good boiled, and sliced with a small quantity
of onion ; or stewed with whole onions, large or small, as
follows : —
Boil the beet tender with the skin on, slice it into a stewpan
with a little broth, and a spoonful of vinegar ; simmer till the
gravy is tinged with the color, then put it into a small dish, and
make a round of the button onions, first boiled till tender, take
off the skin just before serving, and mind they are quite hot
and clear.
Or roast three large onions, and peel off the outer skins till
they look clear, and serve the beet-root strewed round them.
If the beet root is in the least broken before dressed, it parts
with its color, and looks ilL
4;* I
3,
lOO
The Dominion Cook Book.
» If
11,
'i
293. Onions (Boiled).
Skin them thoroughly. Put them to boil j when they have
boiled a fuw minutes, pour off the water and add clean cold
water, and then set them to boil again. Pour this away and
add more cold water, when they may boil till done, This will
make them white and clear; and very mild in flavor. After
they are done, pour off all the water, and dress with a little
cream, salt, and pepper to taste.
294. Spanisii Onions (a la Grecquc)— Ingredients— Onions,
butter, salt, pepper.
Peel off the very outer skins, cut off the pointed ends like a
cigar, put them in a deep dish, and put a piece of butter and a
little salt and pepper on the place where the point has been
cut off, cover them with a plate or dish, and let them bake for
not less than three hours. They will throw out a delicious
gravy.
295> Spanish Onions (Baked) — Ingredients— 4 or 5 Spanish
onions, butter, salt and water.
Salt a saucepanful of boiling water slightly, put the onions
into this, leaving the skins on, and let them boil sharply for
about an hour. When they are done, take them out, wipe
them, and cover each in a piece of brown paper, bake in the
oven for two hours. Add butter, pepper, and salt to taste, and
serve in their skins.
296. Spanisti Onions (Stevired)— Ingredients— 5 or 6 medium-
sized Spanish onions, I pt. of broth or gravy.
In paring the onions be careful not to cut off too much of
the tops and ends. Put them into a large saucepan (avoid
placing one on top of another). Add the broth or gravy,
and allow it to simmer gently until the onions are quite tender,
then dish them, pour the gravy over them, and serve quickly.
297. Onions (Burnt, for Gravies)— Ingredients— Half lb. of
onions, i glass of water, 8 oz. of moist sugar, ^ pt. of vinegar.
Peel and mince the onions finely, and put into an iron stew-
pan, and add the water ; allow to boil seven minutes. Then
put in the sugar, and allow to simmer until the mixture is
nearly black and begins to smoke. Have ready the vinegar
boiling hot, and strain the liquor slowly into it, stirring with a
wooden spoon until it is thoroughly mixed ; set aside to cool,
when ready, bottle for use.
ViaJETABLKS.
lOI
298 Onions (StufFed) — Ingredients — Very large Spanish onions,
cold fat pork or bacon, bread crumbs, pepper, salt, tnace, 10 spoon-
fuls of cream or milk, a well-beaten egg, butter, juice of half a
lemon, browned flour, milk.
Wash and skin very large Spanish onions. Lay in cold
water an hour. Parboil in boiling water hair an hour. Drain,
and while hot extract their hearts, taking care not to break the
outside layers. Chop the inside thus obtained very fine, with
a little cold fat pork or bacon. Add bread crumbs, pepper,
salt, mace, and wet with a spoonful or two of cream (or milk in
default of cream). Bind with a well-beaten egg, and work into
a smooth paste. Stuff the onions with this ; put inloa dripping
pan with a very little hot water, and simmer in the oven for an
hour, basting often with butter melted. When done, take the
onions up carefully, and arrange the open ends upwards in a
vegetable dish. Add to the gravy in the dripping pan the juice
of half a lemon, four tablespoonfuls of cream or milk, and a
little browned flour wet with cold milk. Boil up once, and
pour over the onions.
299. Mushrooms*
The cook should be well acquainted with the different sorts
of things called by this name by ignorant people, as the deaths
of many persons have been caused by carelessly using the poi-
sonous kinds. The eatable mushrooms first appear very small
and of a round form on a very small stalk. They grow very
fast, and the upper part and stalk are white. As the size
increases, the under part gradually opens and shows a fringy
fur of a very fine salmon color, which continues more or less
till the mushroom has been picked, when it turns to a brown.
The skin can be more easily peeled from the real mushroom
than from the poisonous kind. A good test is to sprinkle a little
salt on the spongy part or gills of the sample to be tried ; if
they turn black they are wholesome, if yellow they are poison-
ous. Give the salt a little time to act, before you decide as to
their quality.
300. Mushrooms (Stewed)-
and browned flour.
-Ingredients — Mushrooms, salt, butter
Gather those that have red gills ; cut off that part of the
stem which grew in the earth ; wash, and take the skin from
the top ; put them in a stew-pan, with some salt ; stew them
I02
The Dominion Cook Hook.
till tender ; thicken with a spoonful of butter and browned
flour.
301. Mushrooms (Broiled) — Ingredients— Mushrooms, salt, pep-
per, butter.
Prepare them as directed for stewing. Broil therr on a
griddle ; and when done, sprinkle salt and pepper on the gills,
and put a little butler on them.
302. Mushrooms (Baked)— Ingredients— 18 or 20 mushroom-
Haps, pcpp' •• and buti'jr to taste.
Pare the tOp and cut off part of the stalk, wipe them care-
fully with a piece of flannel or clothi and a little fine salt. Then
put them into a baking dish and put a piece of butter on each
mushroom. Sprinkle with pepper to taste and bake for twenty
minutes or half an hour. When done serve on a hot dish with
the gravy poured over the mushrooms.
303. MuShroomS(a la Creme)— Ingredients— Mushrooms,butter,
salt, nutmeg, a bunch of herbs, yolk of one egg, some good cream.
Cutthe mushrooms into pieces, and toss them over a brisk fire
in butter seasoned with salt, a very little nutmeg, and a bunch
of herbs. When they are done enough, and the butter nearly
all wasted away, take out the herbs, add the yolk of an egg
beaten up in some good cream ; make very hot and serve.
304. Mushrooms (RaffOUt of) — Ingredients — Mushrooms,
melted lard or butter, salt, pepper, minced parsley, broth, a spoon-
ful of cuUis, a squeeze of lemon juice.
Skin and cut the mushrooms in slices, toss them in melted
lard or butter, seasoned with salt, pepper, and minced parsley ;
moisten with broth and a spoonful of cullis. Just before serv-
ing add a squeeze of lemon juice.
305. Mushrooms (Essence of)— Ingredients— Mushrooms, salt.
Sprir kle a little salt over flap or button mushrooms. Allow
them to stand three hours. Mash them, and the following
day strain off the liquor that will flow from them. Put in
a stewpan, and boil till it is reduced one half. It will not keep
very long, but it is a delicate relish.
306. Parsnips.
Boil, mash, season with butter, pepper and salt, make into
little cakes, roll in flour and brown in hot lard. They are very
nice cooked in this mannei.
Vlgli'.slm.s.
'-•3
307. Parsnips (American Fashion).
Scrape and boil some parsnips, then cut each lengthwise in
four, and fry them very brown, and dish in pairs. Tiiere is no
vegetable so nourishing as parsnip, and when done in this way
is very nutritious.
308. Parsnips (Buttered)— Ingredients— Parsnips, butter, pepper,
salt, chopijcd parsley.
Boil the parsnips tender and scrape ; slice lengthwise. Put
three tablespoonfuls of butter into a saucepan, with pepper,
salt, and a little chopped parsley. When heated put in the
parsnips. Shake and turn until mixture boils, then lay the
parsnips in order upon a dish, and pour the butter over them,
and serve.
309. Parsnips (IVIasliecl) — Ingredients — Parsnips, 3 dessertspoon-
fuls of cream, butter the size of an egg, pepper, salt.
Boil and scrape the parsnips. Mash with potato beetle,
remove the fibres, add the above ingredients, place in sauce-
pan, heat to boiling, and serve in the form of a mound on a
hot dish.
31a Parsnips (Fried) — Ingredients — Parsnips, flour, dripping, pep-
per.
Boil until tender, scrape and cut into pieces (lengthwise),
dip in flour and fry in boiling dripping, browning both sides.
Drain, first on sieve, then on blotting paper, pepper to taste,
and serve very hot.
311. Parsnips (Fricasseed)— Ingredients— Parsnips, milk, 2
spoonfuls of broth, a piece of mace, I half cupful of cream, butter,
flour, pepper and salt.
Scrape them ; boil in milk till they are soft ; then cut them
lengthwise into pieces two or three inches long, and simmer in
a white sauce, made of two spoonfuls of broth, a piece of mace,
one-half cupful of cream, a piece of butter, and some flour,
pepper and salt.
312. Cucumbers (to Dress)— Ingredients— Half a teacupful of
vinegar, 3 tablespoonfuls of salad oil, pepper and salt.
Pare and cut the cucumbers into slices as thin as a wafer (it
is better to commence^t the thick end). Place in a glass dish ;
sprinkle with salt and pepper, and pour over the above propor-
tions of oil and vinegar. This is a nice accompaniment to
boiled salmon, and is useful in concocting a salad. It is also
an excellent garnish for lobster salad.
i
104
The Dominion Cook Book.
313. Oucumber (8teWCd).--Iii},'rodienls— 3 large cucumbers, a
little butter, half a pint uf brown gravy, a little flour.
Cut the cucumbers lengthwise, removing the seeds. Have
the pieces a convenient size for the dish they are served ui.
Plunge them into boiling water with a little salt. Allow it to
simmer for five minutes. Tut the gravy into another sauce-
pan, and when the cucumbers arc done, remove from the water
and place in the gravy, and allow ^o boil until they are tender.
If there should be a bitter taste, add a teaspoonful of granu-
lated sugar. Dish carefully, skim the sauce, and pour over the
cucumbers.
314. Oucumber (Fried)— Ingredients — Two nice cucumbers, pepper
and salt, oil or butler.
Pare cucumbers, cut into slices, press the slices upon a dry
clean cloth ; dredge with flour ; have ready a pan of boiling oil
or butter, put the slices into it, and keep turning them until
they are brown ; remove them from pan and lay upon a sieve
to drain. Serve on a hot dish.
315. Cucumber (a la Maitre d'Hotel)— Ingredients— A nice
straight cucumber, boiling water, a little salt, piece of butter size ol
an egg, bunch of parsley, some small onions, pepper.
Peel a nice, straight cucumber, and cut it in four pieces
lengthways ; scoop out all the seeds, and tl^en cut it up again
into small long pieces about a finger length ; throw these into
a saucepan of boiling water and some salt. When they bend
under the touch they are done, and must be taken out and
very carefully drained in a sieve ; then put them into a stew-
pan, with a good sized piece of butter, some finely chopped
parsley, some onionsj and salt and pepper to taste. The
cucumber will not, however, require much salt, as the acid itself
renders it salt tasting. Toss tlie pieces of vegetables well over
a brisk fire until thoroughly heated through, and serve on a
very hot dish.
316. Cucumber (FirciS)— Ingredients— Cucumber, meat stuffing, a
bunch of herbs, and some good stock, a little corn flour, butter the
size of an egg.
Cut off the tail ends of a short, thickly made cucumber, and
scoop out the seeds with the end of a spoon, or marrow-spoon
is best, then peel it very thinly ; prepare a good meat stuffing,
or even fish can be used as a forcemeat for a change, and fill
the cucumber with it, replacing the ends originally cut off with
luuil
little
thus il
319.
Vj GLTAIILES.
'05
tlic aid of little wooden sktnvcrs. Wrap round the vegetable
with a thin linen cloth, and put it into a stewpan with a bou-
quet of herbs and some good stock. Simmer over a clear fire
I'luil dune, then reduce the liquid, thickening it with flour (a
little corn flour is preferable) and butter. Serve
thus made.
in the grav
317
pan,
CuCUmbecr (a la PoulettC) ingredients liulter Jic bi/e <>^
an tgj^ rolled in llour, slices of ciiciiml)er, a little cream or slock, 2
eggs, a few drops of vinegar.
Put some floured butter (butter rolled in flour) into a stew-
with slices of cucumber dressed as for i la maitre d'hotel ;
moi'sten with some good cream, or stock in default of cream.
Toss the cucumber until well heated through, then take it off
the fire, and add two yokes of eggs, and a few drops (to taste)
of vinegar.
31S. Cucumber (Frits).
Cut the cucumber (already cooked) into pieces about the
length of your little finger, dry them very carefully in a cloth,
and fry them in butter. They can also be dipped in a good
batter, and then fried in the same way as salsify. Particular
care must be taken to have the vegetable very dry, as the
slightest moisture will prevent them frying crisp.
319. Haricot Beans (i).— Ingredients— Ilnlf a pint of small white
beans, enoughcold water to cover them, }i oz. of butter, teaspoonful
of chopped parsley, a few slices of raw bacon.
Soak half a pint of small white beans over night in just
enough water to cover them ; the next day, boil two hours,
strain, and put into a pie dish with half an ounce of butter, a
teaspoonful of finely chopped parsley previously fried, cover
with slices of raw bacon, and bake a quarter of an hour.
320. Haricot (2). — Ingredients —Beans, melted butter, 2 hard boiled
eggs, fried parsley, a gill of milk, pepper salt, 3 drops of lemon juice.
Soak and boil as before ; then stir into them some well-made
melted butter, and garnished with hard-boiled eggs cut in
halves and set on end on the top of the beans, with a little
pyramid of fried parsley in the centre of the dish. The melted
butter must be carefully made, with half an ounce of butter and
the same of flour stirred together over the fire until they are
well blended ; then add a gill of milk, pepper and salt, and
three drops of lemon juice ; when this boils it is considered
sufficiently cooked. An ordinary sized egg to be hard, should
I ^■. /:
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The Dominion Cook Book.
be boiled twelve minutes ; if less it will be soft in the centre,
if more it will be overdone, and have a black line round it near
the shell.
321. Lima Beans — ingredients — One qt. Lima beans, sail, pepper,
butter, I qt. of milk.
Take one quart of Lima beans, wash and soak them over
night in cold water ; simmer over a slow fire four hours ; then
add salt, pepper, batter (the size of an egg), and one quart of
sweet milk ; boil for half an hour.
322. Lima and Butter Beans— Ingredients— Beans, boiling
water, a little salt and butter.
Shell and place in cold water, allowing them to remain in
the water half an hour ; then put into boiling water with a
little salt and cook until tender ; drain, and butter and pepper
them.
323. Frencll Beans — Ingredients — Beans, boiling water, butter the
size of an egg, salt.
Top, tail, and string the beans carefully ; cue in pieces
about an inch long ; lay in cold salt and water for a quarter of
an hour ; drain and plunge into saucepan of boiling water and
boil until tender ; drain in a cullender ; dish with the above
proportion of butter stirred in.
324. Fronclt Beans (to Preserve).
Get the beans, some salt, and any kind of salting tub or
earthenware pan ; put in a layer of beans, a layer of salt, and so
on till full. When wishing to use, soak forty-eight hours ; cut
and boil till cooked. The water must be changed several times
in which they soak. They will be of an excellent color «nd
flavor.
325. Turnips (boiled) — Ingredients — Turnips, boiling water, pepper,
salt, a teaspoonful of sugar, a tablespoonful of butter.
Pare and cut in pieces ; put them into boiling water well
salted, and boil until tender; drain thoroughly and then mash
and add a piece of butter, pepper and salt to taste, and a small
teaspoonful of sugar ; stir until they are thoroughly mixed, and
serve hot.
326. Turnips (Qernnan recipe for coolcinK)— Ingredients
— Half a dozen large turnips, 3 oz. of butter, yi pint weak stock,
I tablespoonful of flour, pepper and salt.
Heat the butter in a stewpan, pare and cut the turnips into
pieces
place i
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328. Ti
329-
330-
331-
Vegetables.
107
pieces the si?,e of dice and season with pepper and salt ; then
place in the hot butter, toss over the fire for five minutes, add
the stock and simmer gently until the turnips are tender.
Piovvii the flour with a little butter ; add this to the turnips
and simmer five minutes. Boiled mutton may be served with
this dish.
327. Turnips (a la Oreme)— Ingiedients— One oz. of butter, a
dessertspoonful of flour, pepper and salt, grated nutmeg, a little
milk or cream.
Take small new turnips, peel and boil them in salted water ;
drain them thoroughly. Melt one ounce of butter in a sauce-
pan, add to it a dessertspoonful of flour, pepper, salt, grated
nutmeg, and a small quantity of milk or cream ; DUt in the
turnips ; simmer gently a few minutes, and serve.
32S. Turnips (a la de Maitre)— Ingredients— Small new turnips,
a little butter, chopped parsley, pepper and salt, and a squeeze of
lemon.
Boil some small new turnips as in the preceding recipe ;
drain them thoroughly, and melt some butter in the saucepan ;
put the turnips in, give them a toss or two, add a little chopped
parsley, pepper and salt, a squeeze of lemon juice, and serve.
329. Carrots (to Boil) — Ingredients— 6 young carrots, a tablespoon-
ful of salt.
Place upon the stove two "quarts of warm water with the
above proportion of salt, bring to a boil ; wash and scrape the
carrots, remove any black specks, cut in halves, plunge into the
boiling water, and boil until tender ; drain, and serve upon a
hot dish.
330. Turnips (Stewed)— Ingredients— Carrots, a little weak broth,
salt, butter, a dessertspoonful of flour, pepper.
V/ash and scrape the carrots ; split the largest. Then whiten
them in hot water, and drain them on a sieve ; then boil them
in weak broth, with salt ; then put some butter in a sai'cepan,
with a dessertspoonful of flour ; stir it and brown it. Add the
carrots to it, broth and pepper. Stir, and let all simmer
together.
331 Oarottes (Giacees)— Ingredients — Carrots, butter, white
powdered sugar, a little stock.
Trim up to resemble little pears in shape some new red car-
rots, and soak for a few minutes in water. Then fry in butter
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The Dominion Cook Book.
with the addition of some white powdered sugar and a little
good stock. When the pieces are sufficiently cooked increase
the heat of the fire, so that evapoiation goes en rapidly ; let
the carrots glaze, and then serve,
332. Salsify (Boiled).— Salsify, vinegar, water, butter, lemon juice,
parsley, salt.
Scrape the roots, cut them in short lengths, and throw them
into vinegar and water as they are being done. Boil them
till tender in salted water, then drain, toss them into a sauce-
pan with a piece of butter, a little lemon juice, and some minced
parsley ; add salt and serve.
333. JEgg Plant (Baked)— Ingredients— £gg plant, salt, a cup of
crumbs, 2 oz. of salt pork, an onion, pepper, nutmeg, butter.
Parboil fifteen minutes. Then make a triangular cut in the
top ; remove the piece and take out the seeds. Let it lie for
an hour in water to which a tablespoonful of salt has been
added. Make a stuffing of one cup of crumbs, two ounces of
salt pork, and an onion chopped fine, one teaspoonful of salt,
half a one of pepper and of nutmeg mixed : wet with half a cup
of boiling water or stock, and fill the egg plant, tying a string
around it to keep the piece in place. Bake an hour, basting
often with a spoonful of butter in a cup of water.
■^y^. Vegetable Marrovir (Stewed)— Ingredients— : marrow, i
onion, apiece of butter, pepper, salt, nutmeg, parsley, a liiUestock.
Chcp up half an onion very small, and put it in a saacepan
with a piece of butter ; when it begins to color put in the veg-
etable marrow (cut in slices), add pepper, salt, and grated nut-
meg; moisten with stock, and stew till done, adding some
finely minced parsley just before serving.
335. Vegetable Marrow (Fried)— Ingredients— i marrow, a
little salt, flour, dripping or lard.
Having peeled and removed the seeds of a good-sized vege-
table marrow, cut it in strips one and a half inches long by
three-quarter inches square ; put these on an inverted plate
placed in a basin, and strew plenty of finely powdered salt over
them. In a couple of hours take up the pieces of marrow and
dry them in a cloth by wringing it at both ends, not so hard,
however, as to b eak them ; then put them in another cloth
with some flour a id shake them well, so that they are individ-
ually well covered with flour ; lastly, put them in a frying basket
Vegetable.
109
and plunge this in very hot fat ; as soon as the marrow strips
begin to color, lay them, sprinkled with salt, in front of the fire
to drain, and serve hot.
336. Vegetable Marrow(Boiled)— ingredients— Allow I table-
poonfui of salt to ^ gallon of water, marrow.
Having prepared the water as above bring to the point of
boiling ; peel the marrow and plunge into the boiling water,
and boil until tender ; remove from the water with a slice, halve,
and should it be very large quarter it. Dish on toast, and
send to table accompanied witii a tureen of melted butter.
337. Green Corn (Stewed).
Having cut the corn from the cob, put into boiling water and
allow to Slew a quarter of an hour ; remove nearly all the water
and cover with milk, and allow to stew until tender ; before
dishing, roll some pieces of butter in flour and mix with the
corn, adding a little pepper and salt ; give one boil and serve.
338. Green Corn (Boiled).
Strip off all the outer husks, allowing the innermost to re-
ma'.n ; remove the silk and re cover the ear with the remaining
husk, secure with a piece of thread, plunge into boiling salted
water, and boil half an hour. Cut off stalks and dish upon a
napkin.
339 Green Corn (Roasted) — Ingredients— Com, butter, salt,
pepper.
Open the husks, remove the silk, close the husks closely, and
roast in the ashes of a wood fire until tender ; serve with butter,
pepper, and salt. This is frequently eaten in camp.
340. Summer Squashes — Ingredients— Squash, butter, pepper,
salt.
Pare the outer rind, remove the seeds, quarter, and lay in
ice water ten minutes ; put into boiling water, a little salt, and
cook until tender ; press all the water from them. Mash
smooth, season with the above ingredients, and serve hot.
341. Winter Squash.
Proceed as above, allowing more time to cook ; oefore putt-
ing into the boiling water, allow it to soak in cold water three
hours.
342. CauiiflO%lfer(k50lled)— Ingredients— Cauliflower, salt water.
Wash in two or three waters. Cut off the end of stalk and
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The Dominion Cook Book.
outer leaves, allow to lie in salt and water five minutes, plunge
into boiling salted water, and boil fifteen or twenty minutes •
drain and serve hot.
343. Cauliflower (Fried)— Ingredients— Cauliflower, salt, vinegar,
whole pepper, a few cloves, butter, lard.
Pick out all the green leaves from a cauliflower, and cut off
the stalk close; put it head downwards in a saucepan full of
boiling salted water ; do not overboil it ; drain it on a sieve,
pick it out into small sprigs, and place them in a deep dish
with plenty of vinegar, whole pepper, salt, and a few cloves.
When they have lain about an hour in this drain them, dip
them in batter, and fry in hot lard to a golden color.
344. Cauliflower (Scalloped)— Ingredients— Cauliilower, i oz.
butter, Yi gill of milk, I oz. bread-crumbs, cayenne, salt, I egg.
Choose a cauliflower of medium size, boil it twenty minutes ;
put into a saucepan one ounce of butter, half a gill of milk, and
one ounce o,.' bread crumbs ; add cayenne and salt to taste, and
stir till the bread has absorbed the milk and butter. Beat an
egg and add this to the sauce, but he sure that it does not sim-
mer after the egg has been added. Butter a flat tin dish, take
off the fine leaves of the cauliflower and place them all round
on it, break up the flower carefully and lay it in the centre,
making it as high as possible ; pour the sauce over this, sprinkle
a few bread-crumbs on the top, and bake ten minutes.
345. Green Peas (to keep).
Shell, and put them into a kettle of water when it boils ; give
them two or three warms only, and pour them into a cullender;
when the water drains off, turn them out on a table covered
with cloth, and pour them on another cloth to dry perfectly ;
then bottle them in wide-mouthed bottles ; leaving only /oom
to pour clarified mutton-suet upon them an inch thick, and for
the cork. Rosin it down, and keep it in the cellar or in the
earth. When they are to be used, boil them till tender, with a
oiece of butter, a spoonful of sugar, and a little mint.
346. Green Peas (to boil).
When they are to be used, let them lie an hour in water j then
set them on with cold water ard a piece of butter, and boil them
till ready. Put a sprig of dried mint to boil with them. Boiled
peas should not be overdone, nor in much water ; chop some
Vegetables.
Ill
scalded mint to garnish them, and stir a piece of butter in with
them.
347. Green Peas (Stei^ved)— ingredients— A quart of peas, I
lettuce, I onion, butter, pepper, salt, i egg, a little flour.
Put a quart of peas, a lettuce and an onion both sliced, a
piece of butter, pepper, salt, and no more water than hangs
round the lettuce from washing ; stew them two hours very
gently. When to be served, beat up an epfg, and stir it into
them, or a little flour and butter. Some think a teaspoonful
of white powdered sugar is an improvement.
348. Green Peas (a la Francaise) — Ingredients — For every
pint of peas I gill of water, ij^ oz. of butter, a bunch of parsley,
salt, pepper, 8 or 9 small white onions, i lettuce.
Put the required quantity of peas necessary for your dish
into a perfectly clean and bright stewpan, with some water and
butter in the following proportions : For every pint of peas one
gill of water and one ounce of butter. When this is thoroughly
amalgamated, add a little bouquet, tied together, of parsley,
also salt, pepper, and another half ounce of butter, then
eight or nine small white onions, and a whole lettuce. Simmer
the whole well for an hour, or more if the peas and other vege-
tables are not completely tender. The time, in fact, must be
regulated according to the judgment of the cook. When done,
take out the bunch of parsley, the lettuce, and the onions,
which are very serviceable for hashes, stews, or soups, even
when used as above. The peas, when once cooked, must not
be touched by a spoon or a fork, as it would bruise them and
spoil the appearance of the entree, but well tossed constantly
to prevent them sticking to the stewpan, always kept briskly
simmering, but never boiling, otherwise they will harden.
349. Asparagus — Ingr< dients — Asparagus, salt, toast, butter.
After scraping the stalks to cleanse them, place them in a
vessel of cold water. Tie them up neatly into bundlf s of
about twenty-five heads each, then place them in a sau .epan
of boiling water, sprinkling a handful of salt over it. When it
is boiling remove any scum there may be ; the stalks will be
tender when they are done ; they will take about twenty min-
utes or half an hour ; be careful to take them up the minute
they are done ; have ready some toast, dip it in the liquor in
which the asparagus was boiled ; dish upon toast, and serve
with a Let of melted butter.
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The Dominion Cook Book.
f
350. Asparagus (in Ambush) - Ingredients— 2 bunches of aspara-
gus, 8 stale biscuits (or rolls may be used), 4 eggs, about }4 pint of
milk, butter the size of an egg, flour, pepper and salt to taste.
Take the green tops of the two bunches of asparagus, boil
them tender and mince finely. While they are boiling, take
the biscuits or rolls, divide them, keeping the top half for a
cover ; place them all in the oven to crisp ; make the milk
hot, and then pour in the eggs beaten ; stir over the fire until
it thickens, then add the butter rolled in flour, and lastly add
the asparagus ; spread the rolls with this mixture, put on the
tops and serve hot.
351. Asparagus (and Es^s)— ingredients— 26 or 30 heads of
asparagus, good rich butter, salt and pepper, 5 or 6 eggs.
Boil the asparagus (after cutting them into pieces of about
half an inch) for fifteen minutes ; take a cup of rich butter and
put it into a saucepan ; drain the asparagus, and put it with
the butter ; heat then to a boil, seasoning with pepper and
salt, and then pour into a buttered baking tin or dish ; break
five or six eggs neatly over the surface of this, sprinkle with
pepper and salt, and put it in the oven until the eggs are set
nicely. Serve hot
352. Asparagus (Pudding) — Ingredients — Green tops of 2
bunches of asparagus, 3 tablespoonfuls of prepared flour, 4 or 5
wel'-beaten eggs, 2 dessertspoonfuls of melted butter, i teacup of
milk, a pinch of soda, pepper and salt to taste.
Boil the asparagus and when cool chop finely ; take the eggs,
butter, pepper and salt, and beat them up together, then put
in the flour ; stir the soda into the milk, and add gradually ;
lastly put in the asparagus. Put this into a buttered mould
with a lid, or if it has no lid tie it down tightly with a floured
cloth ; boil for two hours. When done, turn out on a dish, and
pour melted butter round it.
353. Artichokes (with White Sauce)— Ingredients— Salted
watei, yi oz- butter, I tablespoonful of flour, whi'e pepper and salt,
the yolks of 2 eggs and the juice of a lemon.
Wash them well, peel and shape them to a uniform size ;
throw them into boiling salted water, and let them boil fifteen
to twenty minutes ; drain them at once thoroughly ; put them
on a dish and serve with the following sauce poured over
them. Mix over the fire one and a half ounces of butter with
a tablespoonful of flour j add half a pint of boiling water,
Vegetables.
1 1
white pepper, and salt to taste ; stir till the sauce thickens,
then take the saucepan off the fire and stir in the yolks of
two eggs, beaten up with the juice of a lemon, and strained.
354. Artichokes (with Cream) — Ingredients— The same in-
gredients as above, adding a little cream and grated nutmeg.
Prepare and parboil them as in the preceding recipe; then
put them into a saucepan with a due allowance of white sauce,
and let them finish cooking in this, adding at the last a small
quantity cf cream and grated nutmeg.
355. Artichokes (HV ith Gravy)— Ingredients— As No 352, adding
gravy.
Prepare them as above, cutting them to the size of
pigeons' eggs. Parboil them for t( n .ninutes, drain them and
toss them in a saucepan, with a piece of butter ; then add a
small quantity of good clear gravy and a dust of pepper. Let
them simmer very gently till wanted.
356. Artichokes (iViasheCl)— Ingredients — Salted water, a piece of
butter, a little cream, white pepper, nutmeg and salt.
Wash, peel, and boil them in salted water ; drain and pass
them through a hair sieve. Squeeze all the water out of the
pulp ; put it into a saucepan, and work them on the fire, with a
piece of butter and a little cream, adding white pepper, nut-
meg and salt if necessary. When quite hot and sufficiently dry,
serve.
357. Artichokes (Fried)— Ingredients— A. little flour, lard, butter.
Wash, peel, and parboil them whole fjr ten minutes, then
cut them in strips the size of a little finger. Flour them care-
fully, and fry in hot lard ; or they may be dipped in batter
and fried. Serve piled up on a napkin.
358. Artichokes (au Gratin) — Ingredients— A shallot, baked
bread crumbs, pepper, salt, powdered thyme, lemon juice, butter.
Wash, peel, and boil them whole ; cut them in slices the
thickness of a cent. Butter a dish previously rubbed with a
shallot ; arrange the slices en it, strew over them s ^me baked
bread crumbs, seasoned with pepper, salt, and a little powdered
thyme, add a squeeze of lemon, put a few pieces of butter on the
top, and bake for ten or fifteen minutes.
359. Pumpkin (Stevirecl)— Ingredients— Pumpkin, butter, peppet
and salt.
Halve, remove the seed, pare and slice neatly. Soak for
8
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The Dominion Cook Book.
an hour in cold water ; then place in a saucepan of boiling
water on the fire. Allow it to stew gently until it fallsto pieces.
Stir often. Then take it out, drain, squeeze, and rub through
a cullender, then put it back in the saucepan adding 1 wo dessert-
spoonfuls of butter, pepper and salt to taste. Stir quickly, and
when nearly boiling dish, adding more pepper if required.
360. Pumpkin (Baked)— Ingredients— A nicerich pumpkin, butter.
Cut the pumpkin into quarters, remove seeds, cut into slices
lengthwise about half an inch thick. Place in a baking dsh
suitable for the purpose and arrange in layers about three slices
deep. Put a very little water in the bottom of the dish and
bake very slowly until done (the water must have evaporated).
It takes a long time to bake. Butter the slices on both sides
and dish. It is eaten with bread and butter and tea.
361.
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OBSERVATIONS OF SALADS.
The following vegetables are commonly - sed in com-
pounding salads : Beetroot, lettuce, cucumber, mint, parsley,
radish, mustard and cress, onions, and celery. Any rem-
nants of boiled fresh fish make very good salads ; they
should be sliced and seasoned with anchovies, parsley, vinegar,
etc.
361. Salad — Ingredients— Four or five heads of cabbage lettuce, 4
spoonfuls of olive oil, l^ or 2 tablespoonfuls of tarragon vinegar,
pepper and bait to taste, a small pinch of mint minced finely.
Take four or five heads of cabbage lettuce, remove all out-
side leaves, and cut off the stalks close ; then cut each head
apart into four or five "quarters," that is, cut through the
stalk and then tear the rest. Put four tablespoonfuls of olive
oil into the salad bowl, with two and one half tablespoonfuls
of tarragon vinegar, pepper and salt according to taste, and
beat the mixture with a fork for some minutes ; then put in the
lettuce, and keep it turning over swiftly for five minutes,
adding a small pinch of mint, chopped as finely as possible.
362. Lettuce Salad— Ingredients — Two heads of lettuce, yolks of 2
hard boiled eggs, a teaspoonful of French mustard, pepper and salt
to taste, 4 tablespoonfuls of oil, i of tarragon, and I of plain vinegar,
chervil, garden cress and tarragon.
Wash two heads of lettuce, dry them thoroughly, and break
the leaves or cut them into convenient pieces. Put the yolks
of two hard-boiled eggs into a basin with a teaspoonful of
French mustard, pepper and salt to taste, and a tablespoonful
of oil ; work the mixture into a smooth paste, and add conse-
cutively three tablespoonfuls of oil, one of tarragon, and one
of plain vinegar ; then a little chervil, garden cress, and tar-
ragon finely chopped. Stir the mixture well, and lastly add
the lettuce ; turn it or work it well. Garnish the top with hard-
boiled eggs.
mi
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The Dominion Cook Book.
363. Potato Salad (i)— Ingredients — Shallot, some co.a hoilH
potatoes, 3 parts of oil to one part of tarragon vinegar, pepper nnd
salt to taste, and a small quantity of any of the following : powdered
sweet herbs, mint, parsley, chervil, tarragon or capers.
Rub a dish with shallot ; dispose it on some cold boiled
potatoes cut in slices ; beat together three parts of oil and one
part, more or less according to the strength of it, of tarragon
vinegar, with pepper and salt to taste. Pour this over the
potatoes, and strew over all a small quantity of any of the
following : powdered sweet herbs, mint, parsley, chervil, tar-
ragon or capers, or a combination of them all, finely minced.
364. Potato Salad (2)— Ingredients — Cold boiled potatoes, anchovies,
capers, tarragon or powdered sweet herbs, plain salad dressing as
above, shallot, hard boiled eggs.
Cut cold boiled potatoes in small cubes. Bone and fillet a
few anchovies and chop them up, take the same quantity of
capers, mix all together with some finely minced tarragon or
powdered sweet herbs, and a plain salad dressing as above.
Put on a dish rubbed with shallot, and make a border round it
oj pieces of hard-boiled eggs.
365. PctatO Salad (3)— ingredients— Five cold boiled potatoes, J4 a
small beetroot, ^ a Spanish onion, 3 inches of pickled cucumber,
salad dressing as above, a little English mustard, sweet powdered
herbs, hard boiled eggs.
Take four or five cold boiled potatoes, half a small beetroot,
half a small Spanish onion plainly boiled, and about three
inches of pickled cucumber. Cut them all in slices and
arrange them on a dish. Pour over them a salad dressing as
above, adding a little English mustard to it, and strew powdered
sweet herbs over. Serve with a border of hard-boiled eggs cut
in slices.
366. Salad (LobStSr)— Ingredients — Lettuce, endives, beetroots,
dressing, 4 tablespoonfuls of oil, 2 of vinegar, i teaspoonful of made
mustard, yolks of 2 hard-boiled eggs, ^ of a teaspoonful of anchovy
sauce, cayenne, salt, i hen lobsttr, 2 hard-boiled eggs.
Clean thoroughly some lettuce, endives and beetroots, cut
them up and mix them with the following dressing : four table-
spoonfuls of oil, two ditto of vinegar, one teaspoonful of made
mustard, the yolks of two eggs, half a teaspoonful of anchovy
sauce, and cayenne and salt. Pick out from the shells the
flesh of one hen lobster, cut into well-shaped pieces, put half
in the salad and garnish with the rest, also with the whites of
Salads.
117
two hard-boiled eggs chopped fine, and the yolks mixed with
the coral and rubbed thiough a sieve.
367. Salad (Sardine) — Ingredients— 3 sardines for each person, 2
eggs, I 'easpoonful each of French mustard, and essence of ancho-
vies, strained oil from a box of sardines, adding enough Lucca oil to
make three tahlespoonfuls in all, Chilli, shallot, and good malt vine-
gar to taste, lettuce, mustard and cress, some red capsicum.
Allow three sardines for each person ; bone and fillet the>e.
carefully removing all the skin, and set them aside until re-
quired. Boil two eggs for three minutes ; shell them and
uieak them up in your salad bowl with a spoon ; mix with
them a teaspoonful each of French mustard and essence of
anchovies, the strained oil from the tin of sardines with as much
Lucca oil as will make three tahlespoonfuls in all ; add Chilli,
shallot, and good malt vinegar to taste (vinegar varies so much
in acidity that it is difficult to specify the exact proportion).
Cut up some nice crisp lettuce, and mix it well with the dress-
ing, but only just before it is to be served. Put a little heap of
mustard and cress in the centre of the salad, with a whole red
capsicum upon it. Arrange the sardines round, and outside
these a border of mustard and cress, dotted here and there with
thin slices of red capsicums.
368. Salad (Anchovy).
The anchovies sold in bottles, ready filleted and preserved
in oil, will be found most convenient for this. Make the salad
as for sardines, only omitting the essence of anchovies. The
eggs may be boiled hard, the yolks used for the dressing, and
the whites cut in rings and filled with mustard and cress.
369. Salad (Game) — Ingredients — Cold grouse, partridge or pheasant,
pepper, salt, juice of a lemon, about 2 tahlespoonfuls of fresh salad
oil, lettuce, salad sauce, hard-boiled eggs, fillets of anchovies, sprigs
of parsley.
Cold grouse, partridge or pheasant may be used in this way.
Cut them into joints, and put them into a pie dish ; season with
salt and pepper, and pour over them the juice of a lemon and
about two tahlespoonfuls of very fresh salad oil ; let them re-
main in this for three or four hou.s. Having cut up and well
dried a fresh lettuce, place it on a flat dish and arrange the
pieces of game which have been in the oil and lemon juice
"eatly in the centre ; over the game pour a salad sauce, which
should be of the consistency of thick cream. Ornament the
ii8
The Dominion Cook Book.
t
top with slices of hiird-boilcd egg, fillets of well washed and
scraped anchovies, and garnish with tiny sprigs <;f parsley.
Cold chicken, or the white meat from a cold turkey cut into
small pieces, may be treated in this way. Cold salmon or tur-
hot are also excellent.
370. Salad i^gg) — Ingredients — Hard-boiled eggs, chopped parsley,
pepper, salt, vinegar, and oil.
Slice hard-boiled eggs, and dress them with chopped par
sley, salt, pepper, vinegar, and oil. They must, of course, l)e
very cold before they are sliced.
371. Salad (Beetroot) — ingredients — Beets, vinegar, salt, p^ppci,
sugar, mustard, i tablespoonful of oil to 4 of vinegar.
Put the beets into a saucepan, and allow to boil until tender :
then scrape clean. Drop them into a pan of cold water for
three or four minutes to cool them ; slice thinly and dress with
the remaining ingredients. This salad will keep not more than
two days.
N.B. — This salad must be allowed to stand covered for two
hours before serving.
372. Salad (Celery^ Ingredients — 2 heads of celery, i tablespoon-
ful of salad oil, half a teacupful of vinegar, a teaspoonful of granu-
lated sugar, pepper and salt to taste.
Well wash the celery, removing any unsightly parts, lay in
iced water until wanted ; then cut into pieces about an inch in
length. Season with remaining gredients, mix well and serve
in salad bowls.
373. Salad (Red Cabbage)— Ingredients— One small red cabbage,
1 small dessertspoonful of salt, ^ pint of vinegar, 1}4 dessertspoon-
fuls oil, a little cayenne pepper.
Secure a nice fresh cabbage, remove the outer leaves and
cut the cabbage into nice thin slices, then mix in the above in-
gredients and allow to stand for two days when it will be fit for
use. This salad will keep good for several cays.
374. Salad (Oyster) — Ingredients ~l tin of oysters containing about
a quart, I head of celery, I tablespoonful of oil, I small teaspoonful
of salt, made mustard and pepper, 3 dessertspoonfuls of cider vine-
gar, a pinch of white sugar.
Strain off the liquor from the oysters and cut them up (do
not chop them), mince the celery and blend with the oysters.
Mix the remaining ingredients, putting in the vinegar last, then
pour over the celery and oysters. Stir well, and serve directly,
a^ this salad will not keep long.
iHn- * 'kAAAML A*
i FICKLEIS
OBSERVATIONS ON PICKLES.
Enamelled kettles should always be used in preference to
those of brass or copper, as the verdigris produced by the vine-
gar on these metals is extremely poisonous. For some pickles
use cold vinegar, as in boiling most of the strength is lost by
evaporation. For French beans, brocoli, cauliflowers, gherkins,
etc., it is better to heat the vinegar, for which the following
process is recommended : — Put the vinegar and spice in a jar,
cover it tightly, let it simmer on the back of the stove.
Shake occasionally. Pickles should never be put' into
glazed jars, as salt and vinegar penetrate the glaze, which is
poisonous.
Glass or stone jars are preferable to any other ; a small
piece of alum in each jar will make the pickles firm and crisp.
One tablespoonful of sugar to each quart of vinegar will be
found a very great improvement to all pickles. Always use the
best cider or wine vinegar.
375. Onions (i) — Ingredients — Onions, best white wine vinegar, allspice
and whole black pepper.
In the month of September, choose the small white round
onions, take off the brown skin, have ready a very nice tin stew-
pan of boiling water, throw in as many onions as will cover the
top ; as soon as they look clear on the outside, taka them up as
quickly as possible with a slice, aud lay them on a clean cloth,
cover them close with another, and scald some more, and so
on. Let them lie to be cold, then put them in a jar, or glass,
or wide mouthed bottles, and pour over them the best white
wine vinegar, just hot but not boiling. To each gallon of vine-
gar add one ounce of allspice and one of black pepper. When
cold, cover them. Should the outer skin shrivel, peel it off.
They must look quite clear.
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376. Onions (2) — Ingredients — Onions, vinegar, allspice, whole black
pepper.
To each quart of vinegar allow a dessertspoonful of allspice
and one of whole black pepper ; take off the outer skin with
the fingers, the next skin should be taken off with a plated or
silver knife ; it may be found necessary to remove a third skin
if the onions do not look perfectly clear. As the onions are
prepared drop them into jars ; then cover with cold vinegar,
adding allspice and whole pepper as directed; cover very
tightly and in three weeks they will be ready for use. This is
a most excellent recipe for onions. They should be eaten
within six or seven months, as they will not be crisp after that
time.
377. Walnuts — Ingredients — Fifty walnuts (seasonable for pickling
early in July). To each pint of vinegar allow I oz. of black pepper,
half an ounce of allspice, and half an ounce of bruised ginger.
Prick the walnuts with a fork, and put them in a brine
(composed of one pound of salt, to each quart of water). Let
them remain in this nine days, changing the brine three times.
Put them in the sun until they turn black ; put them into jars
allowing suffici nt room to cover them with vinegar ; boil (or
scald) vinegar and spices in the above proportions. Cover
closely and keep dry. They can be used in six weeks.
378. Jumtoo Pickles — Ingredients — Cabbage, salt, onions, pepper
and celery seed, strong vinegar.
Take a head of cabbage ; chop fine, sprinkle with salt ; let it
remain thus for twelve hours ; then mix an onion finely minced
with the cabbage ; drain through a cullender ; add a good
quantity of pepper and celery seed. Put it in a jar and cover
with vinegar. Ready for use in three days.
379. Red Csibbag^e - Ingredients — Cabbage, beetroot, vinegar, spice.
Slice it into a cullender, and sprinkle each layer with salt ;
let it drain two days, then put it into a jar, and pour hot vinegar
enough to cover, and put a few slices of red beetroot. Observe
to choose the purple red cabbage. Those who like the flavor
of spice will boil it with the vinegar. Cauliflower cut in
branches, and thrown in after being salted, wiil look of a beauti-
ful red.
38a Mushrooms — Ingredients— Button mushrooms, pepper, mace,
salt and vinegar.
Buttons must be rubbed with a bit of flannel and salt ; and
Pickles.
lai
from the larger take out the red inside, for when they are black
they will not do, being too old. Throw a little salt over, and
put them into a stewpan with some mace and pepper ; as the
liquor comes out, shake them well, and keep them over a gentle
fire till all of it be dried into them again ; then put as much
vinegar into the pan as will cover them, give it one warm, and
turn all into a glass or stone jar. They will keep two years and
are delicious.
381. Lemons — Ingredients— Lemons, salt, vinegar, rape vinegar,
Jamaica pepper and ginger, mustard seed, garlic.
They should be small, and with a thick rind; lub Ihem
with a piece of flannel ; then slit them half down in four
quarters, but not through to the pulp ; fill the slits with salt
hard pressed in, set them upright in a pan for four or five days,
until the salt melt-; \ turn them thrice a day in their own liquid,
until tender; make enough pickle to cover them, of rape
vinegar, the brine of the lemons, Jamaica pepper and ginger ;
boil and skim it ; when cold, put it to the lemons, with two
ounces of mustard seed, and two cloves of garlic to six lemons.
When the lemons are used, the pickle will be useful in fish or
other sauces.
382. Cucumbers — Ingredients — Cucumbers, pepper, ginger, vinegar.
Cut the cucumbers into slices about half an inch thick ;
sprinkle with salt, and let them remain twenty-four hours, then
drain for seven hours. Pour the hot vinegar over them. Keep
them in a warm place for a short time. Tie them down with
bladder and you may use them in a few days.
383. Picklilli — Ingredients— Small cucumbers, button onions, small
bunches of cauliflower, carrots, ginger, grapes, strips of horse radish,
radishes, bean pods, cayenne ]wds, 4 quarts of white wine vinegar,
4 tablespoonfuls of salt, mustard and flour, 2 tablespoonfuls of ground
ginger, pepper, allspice and turmeric.
The brine for this pickle is made by putting a pint of rock
salt into a pail of boiling water. Put the vegetables for pickling
into a brine and cover tightly to prevent the steam escaping.
Allow them to stand a night and a day. Change the brine a
second time and allow them to remain the same length of time.
The bccond brine may be used a second time if skimmed and
scalded. Choose pickles from the brine of an equal size and
of various colors. Great taste may be displayed in the arrange
ment of the pickles when putting them in bottles. To fout
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quarts of white wine vinegar add the spices. Simmer these
together (the mustard and turmeric must be blended together
with a little vinegar before they are added to the liquor) ; when
the liquor is on the point of boiling, pour into a vessel ; cover
tightly. When sufficiently cold pour into the bottles containing
the pickle, and make air tight. It will be ready for use in five
or six months.
384. EsfS^S — Ingredients— 32 eggs, 2 quarts of vinegar, I oz. of black
pepper, i oz. of Jamaica pepper, i oz. of ginger.
Boil the eggs hard (ten or twelve minutes would be sufficient
time). Dip them in a pan of cold water for a minute to pre-
vent them turning black, and remove the shells. Allow the
remaining ingredients to simmer gently in a saucepan for ten
minutes or a quarter of an hour. Put the eggs into your pick-
ling jar and pour over the boiling vinegar, pepper and ginger.
Let them stand till cold and make air tight. Ready for use
from a month to six weeks.
385. Beets — Ingredients — Vinegar, beets, 2 oz. of whole pepper, 2 oz.
of allspice to every gallon of vinegar.
Carefully remove all dirt from the beats. Let them simmer
in boiling water for one hour and a half, then take them out
and leave to cool. Boil the remaining ingredients for ten or
fifteen minutes and leave to cool. When cold pour it over the
beets (which you have previously pared and cut into thm slices).
Make air-tight and they will be ready ior eatiog m a week or
ten days.
i EGGS ¥
OBSERVATIONS ON EGGS.
As a rule the quality of eggs largely depends upon th«
rood given to the hen. The eggs of the common hen or barn
door fowl are esteemed most delicate when new laid, and for
invalids they are exceedingly nutritious beaten up raw. The
white of the egg, from its tendency to coagulate into a hard and
indigestible substance, is likely to disagree with some invalids
when the yolk may prove perfectly harmless. About one-third
of the entire weight of any egg may be regarded as nitrogenous
and nutritious matter ; a greater proportion than that of meat,
which is rated at only from twenty-five to twenty-eight per
cent. The lightest way of cooking them is by poaching. It
is a good plan in testing new laid eggs to apply the tongue
to large end of the egg, and if perfectly fresh will feel warm,
or they can be held to the light and if perfectly clear will be
good ; or try them in water — the freshest will sink, first. Always
keep them in a cool place:
It is said that covering eggs with a solution of beeswax in
warm olive oil (one-third of beeswax, two-thirds of olive oil)
will keep them fresh for two years.
The following recipe ha^ been used by an old housekeeper
for about fourteen years, aiid has never been known to fail :
To five quarts of water put one pound of salt, and one ounce
of saltpetre ; boil them ten minutes, and when nearly cold add
sour spoonfuls of unslacked lime. Let this stand two days,
(tirring it very frequently, then put your eggs into a pipkin
I.e., a large earthen jar with straight sides, about a foot or more
deep), the narrow end of the egg downwards, and pour the
mixture over when it is clear.
3S6 Poached ESSS (on Toast)— Ingredients— Two or more
eggs, salt, vinegar, peppercorns, leaves of parsley, hot buttered
toast.
If the eggs are not new laid, they will not poach well Fill
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a shallow saucepan with water slightly salted, add a little
vinegar, a few peppercorns, and some leaves of parsley. When
the water is on the point of boiling (it should never be allowed
to boil) break two or more eggs into it (according to the size of
the pan), and put on the cover ; when done, take them out care
fully, brush them clean on both sides with a paste brush, and
cut each egg with a round fluted paste cutter, so as to get
them of a uniform shape, lay them on slices of hot buttered
toast, and serve.
386. Poached Eess (on Ham toast)— Ingredients— Buttered
toast, grated ham, poached eggs.
Make some buttered toast, and cut it in pieces of uniform
shape, spread over them a small quantity of grated ham, then
put a poached egg on each piece of toast, and serve hot.
387. Poached Effg^S (and Spinach) — Ingredients— Poached
eggs, 2 or 3 lbs. of spinach, butter, a pinch of flour, pepper and salt
to taste, milk, fried sippets.
Poach the eggs as above, and serve on a purde made as fol-
lows : Pick and wash perfectly clean two or three pounds of
spinach, put it into a saucepan with a little water, and let it
boil till quite done, turn it out on a hair sieve to drain, squeeze
the water out, and pass the spinach through the sieve. Put a
good lump of butter into a saucepan, fry it a light brown, add
a pinch of flour, mix well, put in the . spinach, pepper and salt
to taste, and a little milk, stir well, dispose the spinach on a
dish, laying the poached eggs on the top of it, and a border of
fried sippets round it.
388. Poached Eses (and Minced OhiClcen)— Ingredients-
Remnants of fowl, equal quantity of ham or tongue, truffles or
mushrooms, butter, a pinch of flour, white pepper, salt, and
powdered spices, white s*^ock, yolk of an egg, juice of half a lemon,
bread, sippets, poached eggs.
Take some remnants of fowl, free from skin, etc., mince
them with an equal quantity of ham or tongue, as well as a
small quantity of truffles or mushrooms, all finely minced ; toss
the whole in a saucepan with a good sized piece of butter mixed
with a pinch of flour, add white pepper, salt, and powdered
spices to taste, and moisten with a little white stock ; lastly,
stir in, off the fire, the yolk of an egg beaten up with the juice
of half a lemon and strained; serve within a border of bread
sippets fried in butter, and dispose the poached eggs on the
top.
into
piece
390.
391-
Eggs.
125
3?9. Poached Eesson a Puree of Can 3) -Ingredients —
Carcasses of roast game, Yz an onion, a carrot, a bay leaf, a small
piece of celery, a couple of cloves, a little mace, some whole pepper,
a large pinch of salt, common stock, ^^ lb. lean beef, butler, poach-
ed eggs, fried sippets.
Take any carcasses of roast game — say three snipe or two
partridges — cut them up into convenient pieces, and pack them
into a saucepan with half an onion, a carrot, a bay leaf, a small
piece of celery, a couple of cloves, a little piece of mace, some
whole pepper, and a large pinch of salt ; pour in just enough
common stock to cover the contents ; let the whole boil for a
couple of hours, strain the liquid and put it by ; take half a
pound of lean beef, chop it up and pound it in a mortar with
all the flesh that can be picked out of the pieces of game, then
pass the whole through a sieve, moistening now and then with
some of the liquor ; lastly, heat the purde, correct the flavoring
if necessary, stir in a piece of fresh butter the size of a walnut,
and serve with fried sippets round and poached eggs on the top.
390. EffffS (au Gratin) — Ingredients — Hard-boiled eggs, butter,
grate 1 Parmesan cheese, b'aclc pepper, powdered nutmeg, baked
bread crumbs.
Cut some hard-boiled eggs in slices, and lay them on a well-
buttered dish, with grated Parmesan cheese, black pepper, and
the least bit of powdered nutmeg ; sprinkle some baked bread
crumbs over all, put the dish into the oven, and serve as the
contents begin to color.
391. EsffifS (SteMfed) — Ingredients — Spanish onipns, butter, flour,
cream or milk, pepper and salt to taste, grated nutmeg, hard-boiled
ggs, bread sippets.
Cut some Spanish onions in slices, and fry them in plenty
of butter till they are quite done without taking color, add a
small quantity of flour, and when this is amalgamated with the
butter, moisten with a due quantity of cream, or simply milk,
then add some pepper and salt to taste, a little grated nutmeg,
and a quantity — equal in bulk to the onions — of hard-boiled
eggs cut in slices. Let the whole simmer gently till quite hot,
and serve with bread sippets fried in butter.
392. EffS^ (a la Soubfse)— Ingredients— Onions, milk, pepper,
salt, nutmeg, butter, flour, cream or milk, hard-boiled eggs.
Boil some onionfe in milk with pepper, salt, and nutmeg;
when quite done pass them through a sieve. Put some butter
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into a saucepan with a little flour, when the butter is melted
and well mixed with the flour, put in the onion pulp, and add
either milk or cream until the sauce is of the proper consist-
ence, then add hard-boiled eggs cut in half, and as soon as they
are quite hot serve.
393* ESffS (a la Maitre D'Hotel)— Ingredients— Hr^rd-boiled
eggs, butter, pepper, salt, minced parsley, lemon juice.
Cut some hard-boiled eggs in half, toss them in butter tiU
quite hot, add pepper, salt, minced parsley, and a little lemon
juice, and S'^rve.
394-
(virith Spinach) — Ingredients — Eggs, sippets of bread,
butter, spinach, salt, a tablespoonful of flour, pepper Jind salt to taste,
cold stock.
Boil a number of eggs in their shells for three or four min-
utes, then dip them into cold water, carefully removing the shells,
and place them again in hot water to make them quite hot ;
drain, and serve them on the following purde with sippets of
bread fried in butter round the dish : Pick and wash a quantity
of spinach, put it into a saucepan with a little water and some
salt, when thoroughly done drain off all the moisture and pass
the spinach through a sieve. Amalgamate a piece of butter
and a tablespoonful of flour in a saucepan on the fire, put in
the spinach and stir well for some minutes, then add pepper
and salt to taste, and the yolk of one egg beaten up with a
little cold stock and strained.
395. Buttered £SSS — Ingredients — Four eggs, 2 'oz. of butter, 2
tablespoonfulsot cream, a little grated tongue, pepper and salt to
taste, pieces of buttered toast.
Break four eggs into a basin> and beat them well ; put two
ounces of butter and two tablespoonfuls of cream into a sauce-
pan ; add a little grated tongue, pepper and salt to taste, when
quite hot add the eggs, stir till nearly set, then spread the
mixture on pieces of buttered toast and serve.
396. Fried ESTffS ( I)— Ingredients—Butter, eggs, pepper, salt.
Melt a piece of butter in a small frying pan, break two eggs
in it carefully so as not to break the yolks ; when nearly set,
trim the edges of the whites and slip them out on a hot dish,
pour the butter over them, sprinkle with salt and pepper, and
serve.
397- «
Pu
frying
as the
so as
one by
and lai
398. Fi
Eggs.
12?
397. Fried Eggs (2)— Oil, dripping or lard, eggs.
Put a good allowance of either oil, dripping, or lard in a
frying pan ; when quite hot break an egg into it, and as soon
as the white begins to set turn it over dexterously with the slice,
so as completely to cover the yolk. The eggs must be fried
one by one, and as one is done it must be carefully taken up
and laid in front of the fire to drain and keep hot.
398. Fried Eggs (Witll Blacic Butter)— Ingredients— Butter,
eggs, tarragon vinegar, minced parsley, salt and pepper.
Fry them in butter as above, leave the butter in the frying
pan over the fire till it is nearly black, add a few drops of tar-
ragon vinegar, some minced parsley, a little salt and pepper.
Pour over the eggs and serve.
399. Fried Eggs (Witll Tomatoes)— Ingredients— Butter, French
tomato sauce, pepper and salt to taste, fried eggs.
Melt a small piece of butter in a saucepan, put to it a small
quantity of French tomato sauce, add pepper and salt to taste,
and when quite hot turn it out on a dish, disposing on it the
eggs fried in butter. *
400. Fried Eggs (with Bacon)— Ingredients— Thin slices of
streaky bacon, fried eggs.
Cut some thin slices of streaky bacon, cut off the rind and
trim them ; put them into a frying pan on the fire, and :urn
them often until quite hot, then roll up each slice, maks a
border of them round the fried eggs in the dish.
401. Fried Eggs (with Hani)--Ingredients— A slice of ham, fried
eggs.
Trim a slice of ham, and either grill it on a clear fire or
toast it in front of it. Serve with the fried eggs on it.
402. Scrambled Eggs — Ingredients — Four eggs, salt and pepper to
taste, I oz. of butter, finely minced parsley.
Beat up four eggs, with salt and pepper to taste ; put an
ounce of butter into a saucepan, directly it is melted put it in
the eggs, and keep constantly stirring with a spoon until they
are nearly set, adding at the last a little finely-minced parsley.
403. Scrambled Eggs (with Asparagus)— Ingredients-
Asparagus points, salted water, butter, scrambled eggs.
Parboil in salted water some asparagus points, cut the size of
peas, drain them and toss them in a little butter till quite hot.
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The Dominion Cook Book.
Scramble some eggs as in the preceding recipe, and when nearly
set add the asparagus points instead of the parsley.
404. Scrambled Esg^a (with Tomatoes)
*gg^. ' tablespoonlul of French tomato, sauce, or
scrambled eggs.
Beat up four eggs with a tablespoonful of French tomato
sauce, or one large tomato, peeled, freed from pips, and chopped
small, and proceed as above.
-Ingredients— 4
I large tomato
405. Scrambled BgSS (with Onions)— Ingredients— 2 slices
of Spanish onion, butter, 4 eggs, pepper and salt to taste.
Take two slices of Spanish onion, and chop them coarsely ;
put them into a saucepan with plenty of butter, and when they
are thoroughly cooked, without having taken any color, throw
in four eggs beaten together with pepper and salt to taste ; keep
on stirring till the eggs are nearly set, and then serve. N.B.—
Equal parts of tomotoes and onions may be cooked together,
and then the eggs added.
406. Scrambled ESSS (with Fish)— ingredients— Remnants of
fish, 4 eggs, pepper and salt to taste, finely minced pcrsley.
Pick out the meat of any remnants of fish, such as salmon,
turbot, cod, haddock, or whiting, and with a silver fork break
it up small ; take two tablespoonfuls of this and four eggs ;
beat the whole together wit?i a little pepper and salt to taste,
and a little parsley finely minced, then proceed as in No. 402.
407. Scrambled Efi:ss(lMriih Ham)— Ingredients— A tablespoon-
ful of grated ham, 4 eggs, pepper to taste, butter.
Beat up a tablespoonful of grated ham with four eggs, and
pepper to taste ; put them into a saucepan with a piece of
butter, and stir till nearly set.
408. Scrambled Esss (with Cheese)— Ingredients— 4 eggs, 3
tablespoonfuls of Parmesan cheese, a sprinkling of pepper.
Put four eggs and three tablespoonfuls of Parmesan cheese
into a basin with a sprinkling of pepper ; beat all together, and
proceed as in the first recipe. No. 402, omitting the parsley.
409. Scramibled Esffs (on Toast).
Any of the above may be served on slices of buttered toast,
but if so served they must be even less set, at the time of
serving, than when served plain ; or neat bread sippets, fried in
butter, may be served round them.
i!*"!
Eggs.
129
41a Slppet8(FrIeCl)— Ingredients— A loaf of bread, butter.
Cut out of a loaf slices ftom a quarter to three eighths of an
inch thick, shape them into trian^^les or arrowheads all of an
size ; put some butter in a fryii'g pan, and when quite hot lay
the sippets in it ; turn them frequently, adding more butter, as
it is wanted, and taking care that they are all fried to the same
golden color. A readier way, but producing not so nice a
sippet, is to lay the pieces of bread in the frying basket, and
dip it in a saucepan full of boiling fat. They must afterwards
be laid in front of the fire to drain.
411. Omelet (Plain) — ingredients — 3 or 4 eggs, l dessertspoonful of
finely minced parsley, pepper and salt to taste, butter size of an egg.
Beat up three or four eggs with one dessertspoonful of par-
sley very finely minced, and pepper and «alt to taste; put a
piece of butter, the size of an egg, into a frying pan, as soon as
■*■ is melted pour in the omelet mixture, and, holding the
nandle of the pan with one hand, stir the omelet with the other
by means of a spoon. The moment it begins to set cease stir-
ring, but keep on shaking the pan for a minute or so ; then
with the spc m double up the omelet and keep shaking the
pan until the under side of the omelet has become of a golden
color. Turn it out on a hot dish and serve.
412. Omelet (Hamor Bacon)— ingredients — 3 or 4 eggs, I heaped
tablespoonful of ham or bacon, pepper to taste.
Beat up three or four eggs with a heaped tablespoonful of
ham or bacon, half lean and half fat, cut up to the size of very
small dice; add pepper to taste, and salt if necessary, and
proceed as above.
or 2 tablespoon-
413
Omelet (Cheese)— Imgredients — 3 eggs, I
fuls of Parmesan cheese.
Beat up three eggs with one or two tablespoonfuls of grated
Parmesan cheese. Cook as above, and serve with some more
grated cheese strewn over the omelet.
414. Omelet (TomatOi i)— Ingredients — Plain omelet mixture,
tomato sauce.
Add to a plain omelet mixture a small quantity of tomato
sauce, mix well, then finish in the usual way.
415. Omelet (TomatOi 2) — Ingredients — Equal parts of sliced onions
and tomatoes ; butter, pepper and salt, plain omelet.
Take e<;dal parts of sliced onions and tomatoes peeled anj
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r • I
II, fi
'M
freed from pips, chop them both coarsely. Fry the onions in
butter. When cooked, without being colored, add the toma-
toes, with pepper and salt, and keep stirring the mixture on the
fire till it forms a sort of pur^e. Make a plain omelet, and
insert this in the fold on dishing it.
416. Omelet (Tomato 3)— Ingredients— Tomato sauce, potato flour,
butter, pepper and salt to taste, savory or plain omelet.
Take a little tomato sauce, add to it a little potato flour
dissolved in water, then put it into a saucepan with a piece of
butter, and pepper and salt to taste. When quite hot and
thickened turn it out on a dish, and on it place a savory or a
plain omelet. There must not be too much sauce on the dish.
4 1 7. Omelet (M UShroom)— 1 ngredients— Button mushrooms, white
or brown sauce. (See Sauces).
Parboil a small quantity of button mushrooms, slice them
small, and stew them just long enough to cook them in a small
quantity of either white or brown sauce ; then use as in preced-
ing recipe.
418. Omelet (Fish) -ingredients — 3 eggs, remnants of cold fish,
minced parsley, pepper and salt to taste.
Beat up three eggs with a quantity equal in bulk to one egg
of the remnants of any cold fish (salmon or turbot), finely
shredded with a fork, a pinch of minced parsley, pepper and
salt to taste.
419. Omelet (Oyster)— ingredients— Oysters, butter, pinch of flour,
cream, salt, pepper, nutmeg, least bit of cayenne, finely minced
parsley, yolk of an egg, juice of j^ a lemon, plain omelet.
Parboil some oysters in their own liquor, remove the beards,
cut each oyster in four or six pieces ; melt a piece of butter in
a saucepan, add to it a pinch of flour, the liquor of the oysters ;
a little cream, salt, pepper, nutaieg, the least bit of cayenne,
and some finely-minced parsley ; put in the oysters, and toss
them in this sauce just long enough to make them quite hot ;
stir into this off the fire the yolk of an egg beaten up with juice
of half a lemon, and strained. Insert this in the fold of a plain
omelet, or serve it round the omelet.
420. Esgs (to Keep Fresh for Several Weeks).
Fill a saucepan with three or four quarts of boiling water.
Put two dozen eggs into a cabbage or onion net and bold them
in the boiling water for twenty seconds. Continue this opera-
enou
time
packc
each
direct
cool
twent
Take
good
little
Eggs.
131
tion until you have as many eggs as you wish to preserve.
Have some sawdust in boxes and p-'ck them in it. At the end
of two or three months the eggs will be found quite good
enough for culinary purposes. Eggs can be kept for a long
time if the shells are smeared with butter or sweet oil, then
packed in plenty of sawdust, not allowing the eggs to touch
each other. Another way is to plunge them in lime water
directly they have been laid, and allow the vessel to stand in a
cool cellar. Eggs for preserving should not be more than
twenty four hours old, and should be collected in fine weather.
Take care the eggs are covered with the lime water, and it is a
good plan to lay a piece of board on the top of the eggs with a
little lime and salt upon it
V
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i KETCRdPS i
4^
421. Mushroom Ketchup— Ingredients— To 2 gallons of mush-
rooms, }i lb. salt ; to every quart of mushroom liquor, allow a
small saltspoonful of cayenne, a teaspoonful of allspice, a teaspoon-
ful of ginger, 2 blades of powdered mace.
Select some freshly gathered (gather in dry weather Oi else
the ketchup will not keep), full sized mushrooms. Lay in an
earthenware pan in layers, first a layer of mushrooms and then
one of salt, and so on until all are used. Allow them to stand
a while (say five or six hours). Then break to pieces with the
hand, place in the refrigerator for three days, stirring or mashing
them occasionally. Extract as much juice as possible, measure
the liquor without straining, adding to each quart the above
mentioned spices. Pour into a stone jar, exclude the air ;
place the jar in a saucepan of boiling water and allow to boil
three hours. When this is done pour the contents of the jar
into a stewpan and allow it to simmer gently for half an hour.
Pour into a vessel, place in refrigerator till the next day. Pour
off into another vessel and strain. Have ready some clean
dry bottles ; pour into the bottles, taking care not to squeeze the
mushrooms, and allow the sediment to remain at the bottom of
the vessel, (if wanted very clear and bright, the liquor must be
strained after the above opes-ation through a flannel bag).
Cork and seal. Examine occasionally and if there is any sign
of spoiling boil again with a few peppercorns. The sediment
may be bottled for immediate use.
422. Lemon Ketchup— Ingredients — One dozen lemons, >^ a break-
fast cupful of white mustard seed, I eggcupful of turmeric and white
pepper, Yz an eggcupful of cloves and mace, Yz a small teacupful of
white sugar, i saltspoonful of cayenne, yi a small teacupful of horse
radish, % a small teacupful of salt, 4 shallots.
Finely grate the rind of lemons, pound the spices in a mor-
tar, grate the horse radish. Thoroughly blend these ingredi-
ents, then sprinkle the salt over all, extract the juice from the
132
Ketchups.
^33
lemons and add to the mixture. Allow to stand in a coo! place
for three or four I mrs. Boil in an enamelled kettle thirty
minutes, pour into a stone jar, cover tightly, Stir every day for
fourteen days, then strain, bottle and seal.
423. Tomato Ketchup (i) — Ingredients — To i peck of tomatoes
allow I tablcspo mful of salt, mace, black pf pper cloves, powdered,
and one of celery seed ; a tcaspoonful of cayenne, )4 lb. tin of
mustard.
Make a small incision in each tomato, put into an enamelled
saucepan, and boil until perfectly soft, and the pulp dissolved ;
work through a cullender, then through a hair sieve. Place
upon the stove adding the remaining ingredients (the celery seed
must be confined in a muslin bag), and boil six hours. Stir
occasionally for the first five hours and all the last hour. Pour
into a stone jar ; allow to stand from twelve to fourteen hours
in a cool place. When perfectly cool add a pint of strong vine-
gar. Remove the celery seed; bottle, cork, and seal. Ex-
clude from the light.
424. Tomato Ketchup (2)— Ingedients— Ripe tomatoes, to every
lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a
small spoonful of salt and white pepper.
Take a number of ripe tomatoes ; place in a jar ; cover and
bake till tender. Strain and work through a sieve, and add the
above ingredients. Pour into a stewpan and boil until the
ingredients are perfectly soft. Work through a sieve a second
time, and to every pound squeeze the juice of three lemons.
Boil again until of the thickness of cream. Set aside to get
cold. Bottle, cork and seal, and keep in a dry, dark place.
425. Mustard (to make).
Mix the best Durham flour of mustard by degrees with boil-
ing water to a proper thickness, rubbing it perfectly smooth ;
add a little salt, and keep it in a small jar closely covered, and
put only as much into the glass as will be used soon, which
should be wiped daily round the edges.
426. Mustard (Another way, for immediate use).
Mix the mustard with new milk by degrees, to be quite
smooth, and add a little raw cream. It is much softer this way,
is not bitter, and will keep well.
427* Mint Vineffar.
Take a wide-mouthed bottle or bottles. Fill them (loosely)
n
-S
i
134
The Dominion Cook Book.
with nice fresh mint leaves, th3n add good vinegar to fill the
bottle or bottles ; cork well. Allow to stand for two or three
weeks, and at the expiration of this time, strain into fresh
bottles and cork securely. Useful when mint is not in season.
428. Horse Radish Vinegar— ingredients— Three oz. of scraped
horse radish, I oz. of minced shallot, i drachm of cayenne, i quart
of vinegar.
Pour the vinegar upon the above ingredients ; allow to stand
ten days. This will be found exceedingly useful for cold joints,
salads, etc., and a very economical relish.
429. An excellent substitute for Caper Sauce.
Boil slowly some parsley to let it become a bad color, cut,
but don't chop it fine ; put it to melted butter, with a teaspoon-
ful of salt, and a dessertspoonful of ^ingear. Boil up and
serve.
430. Nasturtium (fcr Capers).
Keep them a few days after they are gathered, then pour
boiling vinegar over them, and when cold cover. They will
not be fit to eat for some months, but they are then finely
flavored, and by many preferred to capers.
431. Chili Vineg^ar — Fifty fresh red chilies, one pint of vinegar.
Cut the chilies in half, steep in the vinegar for a fortnight,
it will then be ready for use, and will be found a very nice
relish for fish.
432. Cherokee — ingredients — One eggspoonful of cayenne, 5 cloves of
garlic, an eggcupful of soy, }4 an eggcupful of walnut ketchup, i
pint of vinegar.
Boil all the ingredients for half an hour. Strain, and bottle
for use. Will keep good for a long time.
433. Green Gooseberry Chut nee-
unripe gooseberries or green apples,
-Ingredients — Two pints of
3 oz. mustard seed, 3 oz.
powdered ginger, 5 oz. coarse sugar, 10 oz. raisins, 3 oz. salt, 2
pints vinegar, 3 oz. garlic.
Chop the gooseberries and the raisins (after being stoned)
quite fine, also the onions and garlic almost to a paste ; add
one ounce cayenne, and a proper quantity of turmeric to make
it a nice color. When well mixed, boil ten minutes or quarter
of an hour, and rub through a sieve.
KiTCHUPS.
135
434. Herbs (to Dry).
Gather the herbs for drying before they begin to flower.
Free from dirt and dust and tie in bunches, having previously
removed the roots. Dry in the oven or before the fire, in
either case, dry quickly as the flavor is better preserved by quick
drying. Upon no consideration allow them to burn. Tie up
in paper bags and hang in a dry place. N.B. — Take care to
gather the herbs on a dry day.
435. My Mother's Chutnee— Ingredients— >^ a lb. brown sugar,
Yz lb. salt, X II'- g^i^lic, ]:l 11). onions, ^ lb. ginger, % lb. nnislard
seed or cayenne pepper, Yz lit. raisins, stoned and chopped fine, 15
large apples (sour), 3 pts. best vinegar.
Boil the apples, onions, and garlic in the vinegar, rub this
through a sieve, steep the mustard seed in vinegar, then shred
it fine ; add all together and mix well. Bottle when cold. It
is much more of a relish than pickles.
436. Himalaya Chutnee— Ingredieras— 8 lbs. green apples, I lb.
sultana raisins, i lb. brown oUgar, i oz. birdseye chilies, 2 oz. whole
mustard, 4 oz. garlic, 4 oz. coarse salt, \Yi bottles brown vinegar.
Chop all the ingredients very fine, then add the salt, vinegar
and sugar ; put in a jelly pan on a slow fire and let it stew till
soft like a pulp. This is very good when bottled and well
corked.
437. Herb Powder (for Winter use)— Ingredients— Take 2 or,.
each of winter savory, sweet marjoram, lemon, thyme, lemon peel
and 4 oz. of parsley.
Thoroughly dry the herbs and take off the leaves. Grind to
a powder and pass through a sieve. Dry the lemon peel and
pound as finely as possible, then mix ail together thoroughly.
Keep in glass bottles tightly corked.
438. Parsley (to keep fbrWinte" use).
Take fresh bunches of parsley and plunge into boiling water
slightly salted, boiling for three or four minutes. Remove from
the water, and drain dry very quickly before the fire, and put in
bottles for use. Soak in tepid water five minutes when required
for cooking.
439. Garlic Vinesar.
Steep an ounce of garlic in two quarts of the best white
wine vinegar add a nutmeg scraped. This vinegar is much
esteemed by the French.
w $
136
The Dominion Cook Book.
440. A Useful Ketchup— Ingredients — }4 pint of mushrooms
ketchup, }4 pint of walnut pickle, 2 tablespoonfuls of Chili vinegar,
2 shallots.
Take
up, peel
one-half pint of freshly made mushroom ketch-
the shallots and add them to the ketchup and
allow it to simmer for ten minutes, then add the pickle and
vinegar and boil again for ten minutes. Stand in a cool place
and when perfectly cold, bottle, and having placed a small
piece of shallot in each bottle, cork and set by for use.
441. Grape Catsup — Ingredients — 5 lbs. of ripe grapes, 2}4 lbs. of
sugar, I pt. of vinegar, I teaspoonful each of cinnamon, cloves,
allspice and pepper, ^2 teaspoonful of salt.
Simmer the grapes in enough water to prevent burning,
strain through a colander, add the other ingredienls, and boil
until a little thickened. Bottle, and cork and seal.
I*
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OBSERVATIONS ON FORCEMEATS.
Whether in the form of stuffing-balls or for patties, force-
meat makes a considerable part of good cooking, by the flavor
it imparts to the dish it accompanies, and considerable care
should be taken in cooking it. It is often the case, at many
excellent tables where everything else is well done, to find very
bad forcemeat or stuffing.
442. Forcemeat (to Force Fowls or Meat)— Ingredients— A
A little ham or gammon, veal, or fowl, beef-suet, onion, parsley,
lemon-peel, salt, nutmeg, pounded mace, white pepper or cayenne,
bread-crumbs, i or 2 eggs.
Shred a little ham or gammon, some cold veal, or fowl,
some beef-suet ; a small quantity of onion, some parsley, very
little lemon-peel, salt, nutmeg or pounded mace, and either
white pepper or cayenne, and bread-crumbs. Pound in a
T rtar, and bind it with one or two eggs beaten and strained :
jor forcemeat patties the same mixture as above.
4!.; F';le hot.
46S. Brown Bread (Steamed)— Ingredients— i cupful c
milk, ^ cupful of warm water, i cupful of molasses, ^ teasp.
of soda, 1)4 cupfuls of Indian meal, )4 cupful of flour.
Steam three hours and bake one-half hour. It may seem
thin but it will be just right when done.
469. Brown Bread Boston (Delicious and Genuine)-
Ingredients — l^ cupfuls of yellow meal, i cupful of rye flour, i
cupful of Graham flour, i cupful of New Orleans molasses, 2 full
teaspoonfuls of baking powder and a little salt.
Mix all to a consistency of a thick batter with either milk or
water, pour into a buttered mold or tin pail, and steam in boiling
water four hours.
470. Rye Bread— Ingredients— 2 cupfuls of Indian meal, scalding
water, a small cupful of white bread sponge, sugar, salt, a teaspoon-
ful of soda, rye.
Make the Indian meal into a thick batier with scalding
water ; when cool add the white bread sponge, a little sugar
and salt, and the soda, dissolved. In tHi= ^tir as much rye as
is possible with a spoon ; let it rise until it is very light ; then
work in with your hands as much rye as you can, but do not
knead it, as that will make it hard ; put it in buttered bread
tins, and let it rise for about fifteen minutes ; then bake it for
BkKAi) AND Cakes.
147
an hour and a half, cooling the oven gradually for the last
twenty minutes.
471. Corn Bread Steamed (Canadian Recipe)— Ingredient
— 3 cupfuls of corn meal, foiling water, i cupful of flour, 2 cupfuls
of sour milk, I cupful of molasses, I teaspoonful of soda, a little salt.
Scald two cups of corn meal with boiling water, add another
cup of meal and remaining ingredients. Mix thoroughly, and
sttam three hours.
472. Oorn Bread (Baked)— Ingredients— >^ a pint of butter milk,
% a pint of sw'et mi k, Yz a teaspoonful of soda, 2 eggs, 9 table-
spoonfuls of sifted cum meal, lard, a teaspoonful of salt.
Half a pint of buttermilk, half a pint of sweet milk ; add to
the buttermilk half a teaspoon of soda ; beat the eggs, whites
and yolks together, pour the milk on to the eggs, and thicken
with the sifted corn meal. Put the pan in which it is to be
baked on the stove with a piece of lard the size of an egg ;
when melted pour in the batter, add the salt, stir well and bake.
473. Rice Bread— Ingredients — A plate of bo ed rice, 2 eggs, i^
cups of flour, lump of butter size of walnut, milk.
Take the boiled rice warm enough to melt the butter, beat
the eggs separately, mix with them the flour, and milk enough
to make a thick batter. Grease the pans and bake like bread
or muffins.
474. Soda Bread — ingredients — Allow a teaspoon ful of tartaric acid
to every 2 lbs. of flour, 2 saltspoonfuls of salt, ^ pint of milk with
a teaspoonful of carbonate of soda dissolved in it.
Pound the tartaric acid and the salt to a powder. Then
put them into a basin with the flour and mix well together.
Take the milk with the soda well dissolved in it and pour in
with the flour. Great expedition is required in working it into
a dough. Form into two loaves and bake in a brisk oven for
an hour.
475- American Corn Bread— ingredients— i large tablespoonful
ol lard, J^ a teacup of brown sugar, i teacup of flour, 3 teacups of
Indian meal, 2 small teaspoonful cream 01 tartar, I small teaspoon-
ful of carbonate of soda, I egg, i saltspoon of salt, enough sour milk
to make a batter about as thick as for cake, or thinner.
Beat eggs, lard and sugar together, then add flour, meal
and milk gradually with the salt and cream of tartar ; when
just ready for the oven, mix in the carbonate of soda, put in
tins, and bake in a good oven, but not too hot. Bake about
148
The Dominion Cook Book.
!<;:
m
■V
three-quarters of an )iour or until done. If the tins have paper
at the bottom they bake better, ? nd do not stick. If you have
not sour milk, sweet will do, but buttermilk is the best of all.
These cakes can be kept in the tins and heated up the next
day.
476. Rusks — Ingredients — i pint of new milk, 2 tablespoonfuls of yeast,
flour, 2 tablespoonfuls of butter, l cupful of sugar, i eggs, 2 salt-
spoonfuls of salt.
P usks require a longer time for rising than ordinary rolls or
biscuits. Prepare a sponge of the yeast, milk and flour, (suffi-
cient to make a thin batter) and allow it to rise all night
Next morning add eggs, butter and sugar (which must have
been mixed well together), salt and flour enough to produce a
soft dough. Shape into neat balls of equal size, place in a pan
and allow to rise until very light. Flavor according to taste.
Bake in a quick, steady oven till of a pretty brown color ; glaze
with the yolk of an egg and sprinkle with powdered white
sugar.
477. Butter Rolls— Ingredients— I quart of flour, }4 a teaspocnful of
salt, 2 teaspoonfuls of baking powder, i egg, I pint of milk, i
tablespoonful of lard.
Sift the flour, salt and baking powder together, rub in the
lard cold, then add the egg and milk, mix as soft as possible.
Roll it out one half inch in thickness and cut with a plain round
biscuit cutter. Dio them in melted butter, fold one-third of
each piece over the remainder and bake in a quick oven for
fifteen minutes.
478. Sm^ISS Rolls — Ingredients — 2 e^s, their weight in flour and sifted
sugar and butter, lemon juice, jam.
Take two eggs as your weights and take their weight in
flour, sifted sugar and butter. First cream the butter and
sugar, stir in the two yolks slightly beaten, then the two whites
beaten to a stiff froth, and last of all the flour, strewn lightly
in; mix thoroughly, and add a little lemon juice. Grease a
Yorkshire pudding-dish, and pour in the mixture about half an
inch in depth; bake in a hot oven for not more than seven
minutes, as otherwise it would become too crisp to roll ; strew
a sheet of paper with sugar, and turn it out on this, and imme-
diately spread with jam, and quickly roll it; if not done whilst
very hot, it will break in the rolling. The top can be orna-
.^"jtS^
Bread and Cakes.
149
mented with bars of pink sugar icing, silver comfits and
preserved fruit.
479. Breakfast Rolls — Ingredier.cs — 2 quarts flour, i tablespoon-
ful sugar, I tablespoonful butter, yi cup of yeast, I 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 in rolls ; place a piece of butter
between the folds, and bake in a slow oven.
480. Graham Biscuits— Ingredients— l quart water or milk, butter
the size of an egg, 3 tablespoonfuls sugar, 2 of baker's yeast, and a
pinch of salt ; enough white flour to use up the water, making it the
consistency of batter cakes, and as much Graham flour as can be
stirred in with a spoon.
Set it away tiU morning; in the morning grease pan, flour
hands; take a lump of dough the size of a large egg; roll
lightly between the palms; let them rise twenty minutes and
bake in a tolerably hot oven.
481. Soda Biscuits — Ingredients — 18 oz. flour, ^ of a breakfast cup
of lard, 2 small cups of new milk, 2 teaspoonfuls of cream-tartar, I
of soda, a pinch of salt.
Take care that the cream-tartar and the soda are ot the
finest powder and mix well with the flour; add the salt and
lard, and with the hands rub well into the flour ; pour in the
milk and work up the dough as quickly as possible, taking care
to have it as soft as is possible to handle. Roll, cut into cakes,
and bake in a brisk oven.
482. Miitk Biscuits— Ingredients— >( lb. of butter, i qt. of milk, I
gill of yeast, salt to taste, as much flour as will form the dough.
Sti*" flour into the milk so as to form a very thick batter,
and add the yeast ; this should be done in the evening ; in the
morning cue up the butter and set it near the fire where it will
melt, but not get hot, pour the melted butter into the sponge,
then stir in enough flour to make a dough; knead well and
leave to rise ; ac soon as it is perfectly light, butter your tins,
cut the dough into cakes and let them rise ; when they have
risen bake in a very quick oven. When done, rub over the tops
with water and serve hot.
483. Baklne Powder Biscuit.
Take one quart of flour, three teaspoonfuls of baking pow-
der, mix thoroughly, then rub in butter or lard the size of an
egg; and wet with milk, stirring with a spoon until thick enough
ISO
The Dominion Cook Book.
to lay on the moulding-board. Cut thin and bake in a quick
oven.
484. Sally Lunn— Ingredients— 2 lbs. of flour, Yz a lb. o-f butter, 3
eggs, I pint of milk, ^ a gill of yeast, salt according to taste.
Cut up the butter into tht flour, and with your hands rub
it well tOfjether; beat the eggs; add them gradually to the
flour alternately with the milk ; stir in the yeast and salt. Bake
it in an earthen mould, or iron pan, one hour.
485. Breakfast MufDns— Ingredients— 3 eggs, i breakfastcupful
of milk, I tablespoonful of butter melted, i of sugar, a pinch of salt,
2 heaped teaspoonfuls of baking powder.
Whisk the eggs and mix with the milk ; put the melted but*
ter into a basin with the above ingredients, mixing in flour
enough to make a batter. Bake in round tins, and when almost
done wash the top of each with a feather dipped in milk.
486. Graham Muffins— Ingredients— i qt. of Graham flour, 2 tea-
spoonfuls of baking powder, a piece of butter the size of a walnut, I
egg, I tables ()Oonful of sugar, % teaspoonful of salt, milk enough to
make a batter as thick as for griddle cakes.
Bake in muffin-rings, about twenty minutes, in a quick oven.
487. Rice Muffins— Ingredients — 2 cups of cold boiled rice, I pint of
flour, I teaspoon of salt, I tablespoon of sugar, 2 teaspoons of bak-
ing powder, Yz pint of milk, 3 eggs.
Mix into a smooth and rather firm batter, and bake as
above.
488. Oatmeal Muffins— Ingredients— i cup oatmeal, l^^pints^of
flour, I teaspoonful ' >f salt, 2 teaspoonfuls of baking powder, I pint
of milk, I tablespoonful of lard, 2 eggs.
Mix smoothly into a batter rather thinner than for cup
cakes. Fill the muffin rings two-thirds full and bake in a hot
oven.
489. Crumpets (i)— ingredients — 2 eggs, i teaspoonful each of salt
and sugar, 4 teaspoonfuls of baking powder, i qt. of milk, 3 pts.
flour.
Mix into a stiff" batter and bake in greased muffin rings on
a hot greased griddle.
490. Crumpets (2)— Ingredients — 2pts, flour, i^ teaspoonful of sugar,
I teaspoonful of salt, zYz teaspoonfuls of baking powder, 2 eggs,
I pt. milk, I teaspoonful of cinnamon.
Mix thoroughly, adding the eggs and milk last. Silr to a
stiff" batter, and bake on a hot, well greased griddle.
js '!>
Bread and Cakes.
I';!
491. Waffles — Ingredients — 2 eggs, i pt. of milk, ^ oz. of butter, }4
gill yeast, salt to taste, and flour enough to form a thick batter.
Warm the milk and butter together ; beat the eggs, and add
them by turns with the flour ; stir in the yeast and salt. When
they are light, heat your waffle-irons and butter them, pour in
some of the batter, and brown them on both sides ; butter
them, and serve them with sugar.
492. Rice Waffles — Ingredients — I gill of rice, 3 gills of flour, salt to
taste, I oz. of butter, 3 eggs, as much milk as will make it a thick
batter.
Boil the rice in very little water until it is soft ; dram it and
mash it fine. Then add the butter to the rice whilst it is
warm ; whisk the eggs very light, the yolks and whites separ-
ately. Add the yolks to the rice, and as much milk as will
form a batter. Beat the whole very hard, then stir the whites
of the eggs gently into the mixture. Grease your waffle-irons,
and bake them. If the batter should be too thin, add a little
more flour.
493. Waffles (without yeast)— Ingredients— 3 eggs, i pt. of milk,
I teaspoonful of butter, as much flour as will make a batter.
Beat the yolks and whites separately ; melt the butter, and
while lukewarm stir it into the milk ; whisk the yolks very
light ; add to them the milk and flour alternately ; beat it well ;
lastly stir in the whites, which should be whisked very dry.
The batter should not be beaten after the whites are in. Grease
your waffle irons after having heated them ; fill them nearly
full of the batter, close them, and place them over the fire ;
turn the irons so as to bake the waffle on both sides. When
done, take it out and butter it. These must be baked the
moment they are mixed.
494- Spanish Buns— Ingredients— i lb. of flour, ^4f of a lb. of sugar,
ji lb. of butter, 4 eggs, i gill of yeast, I teaspoonful ( ^mnamon, }4
teaspoonful of nutmeg, )4 pt. of milk, 2 tablespoonfuis of rose water.
Cut up the butter, and rub it well with the flour, add the
sugar, beat the eggs very light, and stir in lastly the spices and
rose-water, with milk enough to form a very thick batter, then
add the yeast. The next morning stir it again, and let it rise
the second time. Butter your pans, and fill them three parts
full. When they are done and cold, sift sugar over, and with a
sharp knife cut them in squares.
Thi', Dominion Cook Book.
I
i
495. Buns— Ingredients — i lb. of flour, 3 oz. butter, ^ lb. sugar, 2 eggs,
3 half gills of milk, i gill of home-made yeast, I tablespoonful of
rose-water, 2 teaspoonfuls of powdered cinnamon.
Warm the butter in the milk ; beat the eggs ; mix them
with the milk and butter, and pour ahogether into the pan of
flour ; then add the rose-water, cinnamon, and yeast. Mix all
thoroughly, knead the dough well, let it rise ; when light, make
it out into cakes ; put them in buttered pans, let them stand
till they rise again, and bake them.
496. Easter Buns — Ingredients — }4 quartern of white bread dough,
6 oz. fresh butter, 6 oz. white sugar, 4 eggs.
Beat the sugar and eggs together and mix them well wiih
the dough (if it is stiff the best plan is to beat it with your
hand, but if not a spoon will answer the purpose). When this
is done add the butter. Put the mixture into tins or cups, and
bake for about twenty minutes in a quick oven.
497. Pop-Overs — Ingredients — Take of equal proportions (say 2 cup.
fuls) milk and flour, 2 eggs, a little salt, butter the size oif an egg.
Mix the salt in the flour, beat the eggs, add to it milk and
pour upon the flour ; mix well, melt the butter and add to
other ingredients ; the last thing, grease and half fill the tins ;
bake quickly.
498. Doughnuts — Ingredients — 2 qts. flour, i teacupful of sour cream,
2 cupfuls of sugar, 3 eggs, i teaspoonful of soda.
Place a pan of lard on stove to boil, beat sugar and eggs
together, dissolve the soda in a little warm water, add cream,
now sift in the flour as you stir, adding a little spice if preferred.
Roll out the dough, cut in rings or make into twists. Fry a
golden brown in the boiling lard.
499. Buttermilk Cakes.
Take one pint of buttermilk, and stir into it as much flour
as will form a dough, with one tablespoonful of dissolved car-
bonate of ammonia; roll the dough out in sheets, cut the cakes,
and bake them in a moderate oven. The carbonate of ammo-
nia may be obtained at any of the druggists ; it is the common
smelling-salts, without any of the aromatic drugs. It never
imparts any taste to the food, as the heat disengages the car-
bonic acid gas and the ammonia.
500. Mush Cakes— Ingredients— I qt. of milk, X lb. of butter, flour
enough to make a dough, salt according to taste, Indian meal suffi-
cient to thicken the milk, }4 a pt. of yeast.
Bread and Cakes.
153
Boil the milk, and stir into it as much Indian meal, mixed
with cold milk, as will make a mush as thick as batter ; add
the butter and salt while the mush is hot ; as soon as it be-
comes lukewarm stir in the yeast and as much flour as will
form a dough ; cover it and stand it to rise. When light, make
it out into biscuits, put them in buttered pa'^s, and, as soon as
they rise again, bake them in a hot oven. These cakes are
very nice.
501. Buckwheat Cakes— Ingredients— i pt. of buckwheat meal, i
qt. of water, salt according to taste, I gill home-made yeast
Mix the water (which should be lukewarm if the weather is
cold) with the meal ; add the salt and yeast ; beat it well ;
when light, bake them on a griddle. Grease the griddle ; poui
on a little of the batter ; spread it so as to form a cake about
the size of a breakfast-plate; the cakes should be very smooth at
the edges. When they are done on one side, turn them ;
when brown on both sides, put some butter on the plate, put
the cake on it, butter the top, bake another and put on it, but-
ter hot, and send them to the table. Buckwheat cakes are
much better if they are sent to the table with only one or two
on the plate.
502. Rye Batter Cakes— Ingredients— i pt. of rye meal, enough
lukewarm milk to make a thin batter, salt according to taste, one
gill home-made yeast.
Add enough lukewarm milk to the rye to make a thin bat-
ter, with salt ; beat it well, then add the yeast ; when they are
light, bake them on a griddle, as buckwheat cakes.
503. Milk and Butter Cakes —Ingredients— li^ of a lb. of flour,
}4 lb. of butter, )4 lb. of sugar, i teaspoonful of grated nutmeg, as
much milk as will form a dough.
Cut up the butter in the flour, add the sugar and spices by
degrees ; stir in as much milk as will make a dough ; knead it
well, roll it out in sheets, cut in cakes, butter your tins, lay
them on so as not to touch, and bake in a moderate oven.
504. Spons:e Jelly Cake— Ingredients- 3 e^^, 4 oz. of sugar, I
cup of flour, I dessertspoonful of baking powder, 3 tabiespoonuils of
boiling water.
Mix the baking powder with the flour, and beat each of
the eggs separately. Then mix all the ingredients together,
and bake in jelly tins in a brisk oven. When cool, chocolate
%
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frosting put betw^ten the cakes makes them very delicious, or
jelly if preferred.
505. Jelly Rolls — Ingredients — 3 eggs, }4 a cupful of butter, i}4 tea-
spoonful of baking powder, ^3 of a cup of pulverized sugar, I cup
ful of flour, a little salt.
Bake in shallow pans — a dripping pan well buttered is good
for this purpose ; put in the dough till it is about half an inch
thick ; take it carefully from the tins when baked and lay on a
cloth ; spread jelly over it evenly with a knife ; roll while hot ;
if this is not done the cake will crumble.
506. Sponge Jelly Cake (Rolled)- -Ingredients— 5 eggs, I cup
of sugar, I cup of flour, and I teaspoonful of baking powder.
Beat the yolks and sugar to a cream, add the whites, beaten
to a stif) froth; then the flour, in which the baking powder has
been mixed. Bake in a dripping-pan When done, turn out
on a cloth, spread jelly on the bottom of the cake, and roll
from the side.
507. Roll Jelly Oake — Ingredients — 1}4 cups of brown sugar, 3 eggs,
I cup of milk, 2 cups ot flour, I teaspoonful of cream of tartar, I
teaspoonful of soda, I teaspoonful of lemon or vanilla essence.
Thoroughly beat the eggs and sugar together ; mix the
cream of tartar and soda with the milk, stirring in the flavoring
also ; next mix in the flour ; spread them upon a long pan,
and as soon as done spread jelly on the top and roll*
508. Johnny Cake— Ingredients — I pt. of Indian meal, I teacupful
of sugar, I pt. of milk, 2 eggs, I teaspoonful of butter, salt to taste,
I teaspoonful of dissolved saleratus
Mix the butter and sugar with the meal; boil half the milk.
Add the dissolved saleratus and the eggs, after they have been
well beaten, to the remaining half of cold milk. Pour the boil-
ing milk over the meal and let it cooL Then add the cold
milk and saleratus. Bake in a shallow pan.
509. Indian Meal Breakfast Cakes— Ingredients— i qt. of
^ oz^of
Indian Meal Breakfast Cakes— Ingredients— i
Indian meal, 2 eggs, I teaspoonful of dissolved saleratus, yi
butter, salt to taste, milk sufficient to make a thick batter.
Beat the eggs very thick and light Cut up the butter into
the meal j then pour over enough boiling water to wet it
When it is cool add the eggs and salt ; pour the dissolved
saleratus into the milk, and add as much milk as will make it
into a thick batter. Butter square tin pans, fill them about
two-thirds full, and bake in a quick oven. When done, cut
into squares and serve hot.
11
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Bread and Cakes.
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510. Icing for Cakes (l)— Ingredients— 4 eggs, I lb. of finely
powdered white sugar, vanilla, strawberry, lemon, or any other
flavoring;.
Take the whites of the eggs, and beat well adding the sugar
to stiffen in small quantities ; continue until you have beaten
the eggs to a stiff froth ; it will take about half an hour if well
beaten all the time ; if not stiff enough then add more sugar ;
spread carefully on the cake with a broad bladed knife ; to
color icing yellow, put the grated peel of a lemon (or orange)
into a piece of muslin, strain a little juice through it and press
hard into the other ingredients. Strawberry juice or cranberry
syrup colors a pretty pink color.
5»I. Icing for Cakes (2)— Ingredients— The whites of 2 eggs, }4
lb. of castor sugar, and the juice of a lemon or a few drops of orange
flower water.
Beat the mixture until it hangs upon the fork in flakes, then
spread over the cake, dipping the knife in cold water occasion-
ally; stand it before the fire, and keep turning the cake
constantly, or the sugar will catch and turn brown ; as soon as
it begins to harden it may be removed ; the icing must not be
put on until the cake itself is cold, otherwise it will not set. A
few drops of cochineal will color it if desired.
51 : Excellent Frosting;.
Take one cupful of granulated sugar and four tablespoonfuls
of hot water, boil ;hem together until it threads from the spoon,
stirring often. Beat the white of one egg until firm ; when the
sugar is ready set it from the stove long enough to stop
boiling, then pour on to the egg slowly, but continually, beat-
ing rapidly ; continue to beat until of the right consistency to
spread on the cake and flavor while beating; it hardens very
quickly after it is ready to put on the cake, so it is best to have
the white of another egg ready to add a littte if it gets too hard
to spread smoothly. Boil the sugar the same as for candy ;
when right for candy it is right for frosting ; if at last it hardens
very rapidly it has been boiled too hard ; but a little white of
egg will rectify it. Or if not boned enough (that is, if it
remains too thin after beaten until cold) put in pulverized
sugar, adding a little and beating hard, then if not just right, a
little more and beat again until thick enough. The one thing
is to have the sugar boiled just right ; if you hit that point you
will Dot have a bit of trouble, if not, it will require " doctoring,"
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^1^ m
f-;
as I have told you A good deal depends upon stirring the
sugar into the white of the egg at first ; if too fast or too slow
it will cook the egg in lumps ; if you should not g*^t it just
right at first do not be discouraged ; when once you get it
perfect you will never make it any other way. This quantity
is for one cake.
513. Almond loins for Cakes— Ingredients— 4 eggs, a small
quantity of rose water, and to every lb. of sweet almonds add i lb.
of powdered loaf sugar.
Blanch and pound the almonds until of the consistency of
thick cream, wetting now and then with a little rose water ; next
beat the whites of the eggs to a firm froth ; add to the almonds
mixing in the sugar, and stir all we!l together (be sure it is nice
and smooth). After spreading on the cakes cover with plain
icing, after this, if desired, pop it in the oven to dry, and
harden.
514. Chocolate loins for Cakes (Simple)— Ingredients— ^
cake chocolate, yi cupful sweet milk, sugar, 2 dessertspoonfuls of
corn starch, a teaspoonful of vanilla.
Mix together the chocolate, milk, and starch ; boil for two
minutes, flavor with the vanilla, and sweeten with powdered
white sugar to taste.
515. Plain Fruit Cakes— Ingredients— l lb. of flour, X '^- o'
dripping, 2 teaspoonfuls of baking powder, a little allspice and salt,
X lb. of currants, }( lb. of white sugar, and }4 pint of milk.
Mix into the flour the baking powder and salt, then with
the hands rub the dripping in the flour until it resembles
bread-crumbs. Add the currants, allspice and sugar. Take
care that the ingredients are well mixed ; pour in the milk and
mix with a wooden spoon. Grease a quartern tin and pour
the mixture into it ; bake for one hour. To ensure the cake
being done stick a piece of broom straw into it. This answers
the same purpose as a knife and is better, as the knife is apt to
make the cake heavy. Turn the cake on end to allow t^e
steam to evaporate.
516. Farmer's Cake — Ingredients — I cupful of dried sour apples,
I cupful sugar, I cupful golden syrup, i small cupful of butter, i
small cupful of sour milk, i teaspoonfnl of soda, cinnamon and
cloves, I pt. of flour, I egg.
Mince the apples and soak over night; now let them
simmer with the syrup for two hours. Mix other ingredients
Bread and Cakes.
157
as you would for any cake. Add apples and syrup when cool.
Bake in tins, the oven must not be too hot. Should take half
an hour.
517. Plain Fruit Cake (2)— Ingredients— i lb. of flour, % lb. of
raisins, 4 oz. of dripping, 4 oz. of white sugar, a teacupful of milk,
I egg, 2 teaspoonfuls of baking powder, a little salt, I oz. of lemon
peel.
Add to the flour the baking powder and salt ; rub the
dripping into the flour with your hands. Take care it is well
incorporated. Stone the raisins, grate the lemon rind, and
with the sugar add to the other ingredients. Well whisk the
egg, and mix in the milk, adding to the mixture ; thoroughly
mix. Grease a cake tin and bake for an hour. Proceed to
test if done, as above.
518. SodaOake— Ingredients— I lb. of flour, 3 oz. of butter, 8 oz. of
sugar, % pt. of milk, 3 eggs, % lb. of currants ; I teaspoonful of
carbonate of soda, grate in a quarter of a nutmeg.
Beat the whole well and lightly together. Remember that
the soda should only be stirred into the ingredients just before
putting it (in a well buttered pan) into the oven. Bake it for
^bout an hour and a quarter.
519. Economical Fruitcake— Ingredients— 5 oz. of butter, 2 lbs.
of flour, % lb. of sugar, i lb. of currants, i gill of yeast, enough
milk to make a thick batter, i tablespounful of powered cinnamon.
Mix the flour, leaving out a quarter of a pound, with the
butter cut in small pieces, the sugar, cinnamon and fruit ; add
inilk enough to form a thick batter, and lastly stir in the yeast.
Mix it over night, and set it away to rise ; in the morning stir
in the remainder of the flour, and let it rise ; when light,
mould it out very lightly ; butter your pan, and bake it in an
oven about as hot as for bread.
520. NeiAf York Plum Cake— ingredients— l lb. of butter, l lb. of
flour, 2 lbs of raisins, seeded 2 lbs. of currants, % oz. of ground
cloves, I lb. of sugar, I lb. of citron, cut in small, thin pieces, 8
eggs, \^ oz. of ground cinnamon ; }^ oz. ground mace, }^ oz. of
grated nutmeg.
Slice the citron, pick, wash and dry the currants, seed the
raisins, and mix the fruit together, and dredge over it as much
flour as will adhere to it. Prepare the spice. Stir the butter
and sugar till it is smooth and light. Beat the eggs verv light,
and stir them into the butter and sugar. Add the flour and
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fruit gradually ; beat the batter till the fruit is thoroughly
mixed with it, then add slowly the spice. Beat the mixture
very hard for ten or fifteen minutes. Line your pans with two
thicknesses of stout white paper^ which should be well buttered ;
pour in the batter, and bake from four to five hours. Rose
water and lemon may be used to flavor it ; a wine glass of rose
water, and as much lemon as to give it a taste.
521. Plum Cake -Ingredients— I lb. each of butter, sugar and flour,
10 eggs, I lb. of raisins, ^2 lb. each of currants and sliced citron, a
teaspoonful of ground cloves, i of mace, I nutmeg, the juice and
grated peel of a lemon, }4 a coffee cupful of molasses, I teaspoonful
of cream of tartar, ^ teaspoonful of soda.
Beat the butter till it is soft and creamy, then add the
sugar. Beat the whites and the yolks of the eggs separately :
stir the yolks in with the butter and sugar ; stir the flour in
gradually (having first mixed one heaping teaspoonful of cream
of tartar with it). When the flour is about half worked in, put
in half a teaspoonful of soda dissolved in as little water as is
possible to use ; then add the whites of the eggs, and lastly
the fruit, which is well covered with the rest of the flour. Bakv.
in a large tin, with a buttered paper on the sides as well as on
the bottom ; it will need to bake slowly for five hours. Then,
do not attempt to lift it from the tin until it is perfectly cold.
This should be made several days before it is used.
522,
A Rich Plum OakO— Ingredients— l lb. of fresh butter, i lb. of
powdered loaf sugar, i lb. of flour, l)^ lbs. of currants, 2 lbs. candied
peel, I lb. sweet almonds, 2 oz. allspice, ^ oz. ol cinnamon (both
these in powder) 10 eggs.
Beat the butter to a cream, and add the sugar ; stir till
light, and put in the spices ; in fifteen minutes work in the eggs
two or three at a time, then add the orange, lemon, and citron
peel and currants^ and mix them well with the almonds,
blanched and cut small ; last of all add the flour ; bake in a
hot oven for three hours, in a tin hoop with plenty of paper
underneath.
523. Seed Cake — ingredients — 10 oz. of flour, 2 oz. of sugar, 2 tea-
spoonfuls of baking powdt r, and one of carraway seeds, I egg, 3 oz.
butter, a little salt, and half a glass of milk.
Mix the baking powder and salt in the flour, rub in the
butter (with the hands). Add the sugar and carraway seeds,
taking care to thoroughly blend them. Well whisk the egg
Bread and Cakes.
159
and add the milk to it, add to the other ingredients and beat
well for about ten minutes. Grease a baking tin and pour the
mixture in. It will take about one hour tu bake.
524. Another Seed Oake (Good)— incrcdionts— i lb. of butter,
12 oz. of sifted white sugar, 6 eggs, nutmtg grated and powdered
mace to taste, I lb. of flour, ^ oz. of carrav\ ay seeds.
Beat the butter until of the consistency of a thin paste ;
sift in the flour. Add the remaining ingredients excepting the
eggs, mixing all well together. Beat the eggs separately, add
to the other ingredients and beat the mixture for ton or twelve
minutes. liine a tin with buttered paper and put the cake in
and allow to bake for about one and a half or two hours.
525. Seed Biscuits — Ingredients— 1 8 oz. of flour, 6 oz. of sugar, 6oz.
of butter, ^ oz. of carraway seeds, 3 eggs.
Beat the butter until it is of the consistency of cream.
Work in gradually the flour, sugar, and carraway seeds. When
thoroughly mixed add the eggs, well whisked. Roll out the
paste, cut into fancy shapes, and bake for a quarter of an hour.
It is an improvement to brush over the tops with a little milk,
strewing a little white sugar over them.
526. Rice Cake — Ingredlpnts— 2 handfuls of rice, a little less than a
quart of milk, sugar to taste, rind of a lemon cut in one piece, a
small stick of cinnamon, 4 eggs, a snidl quantity of candied citron.
Pick and wash in two or three waters the rice and put it to
cook in the milk, sweeten to taste, add the lemon rind and
cinnamon. Let the rice simmer gently until tender and has
absorbed all the milk. Turn it into a basin to cool, and
remove the lemon rind and cinnamon. Then stir into it the
yolks of four and the white of one egg. Add a little ca .idled
citron cut in small pieces. Butter and bread crumb a plain
cake mould ; put the mixture into it and bake in a quick oven
half an hour.
527. RiCil Rice Cake— Ingredients— i lb. of ground rice, I lb. of
flour, I lb. of sugar, 17 eggs, 36 drops of essence of lemon, or, if
preferred, the rind of 2 lemons, ^ lb. of butter.
Whisk the egg separately ; beat the butter to a cream, and
add the yolks of the eggs, mixing well. Then add the flour,
rice and lemon (if lemon rind take care it is finely minced).
Beat the mixture for about ten minutes, and lastly add the
whites of the eggs. Beat again for a quarter of an hour ; put
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into a buttered mould. It will take about an hour and a half
to bake.
528. Rice OakOS— Ingredients — 8 o/. of rice flour, 4 oz. of white
sugar, 4 oz. of butter, 3 eggs.
Work the butter to a creamy substance, add the sugar and
flour, and mix in the well wliisktd eggs. Roll upon pastry
board and shape into cakes with a cake cutter. Bake in a
slow oven.
529. Junnbles— Ingredients — 2 lbs. of flour, l}4 '^s. of sugar, half a
pint of milk, 3 eggs, }i lb. of butter, i tcaspoonful of dissolvea
saleratus, essence of lemon according to taste.
Beat the butter and sugar to a cream ; add the eggs, which
must have been whisked till very thick, and some essence of
lemon ; then pour in the milk and saleratus. The saleratus
should be dissolved in water, and a teaspoonful of this solution
be mixed with the milk. Bake in the form of jumbles.
530. Indian Loaf Cake— Ingredients— l lb. of Indian meal, % lb.
of butter, 2 eggs, _J^ lb. of sugar, % lb. of raisins, % lb. of currants,
I cggspoonful soda.
Cut up the butter in the Indian meal ; pour over it as
much boiling milk as will make a thick batter ; beat the eggs
very light ; when the batter is cool pour them into it. Seed
the raisins ; wash, pick, and dry the currants ; mix them with
the raisins, and dredge as much wheat flour on them as will
adhere to them. Stir the frui^ into the batter, and add the
sugar and sjda (dissolved in he. vvater). Bake it in a moderate
oven two hours.
531. Oream Cake and Chocolate— Ingredients— ^ of a cupful
of butter, 2 cupfuls < f white sugar, 4 eggs, ^ a glass of milk, 3
cupfuls of prepared flour.
Beat the butter and sugar to a cream ; add the yolks of the
eggs, well beaten, the milk and then the whites of the eggs also
well beaten to a froth, alternately with the flour ; when cold
spread with the following filling : — A cupful of milk, a dessert-
spoonful of corn starch, an egg, a teaspoonful of vanilla, half
a cupful of sugar. Scald the milk ; mix in the corn starch,
previously moistened with a little cold milk ; pour over the
well beaten eggs and sugar ; allow to remain on the fire until
thick, stirring well. Flavor when cold. Serve with chocolate.
532. Daisy Cake— Ingredients— >^ cupful sugar, >^ cupful batter, 3
cupfuU flour, 2 teaspoonfuls baking powder, }4 cupful currants, a
little nutm^, cupful of milk, 2 eggs.
Bkf.ai) and Cakks.
i6i
Mix the baking powder in the flour, then rub in the butter,
add sugar, currants, and nutmeg, beat the eggs and add to the
milk ; now moisten and mix thoroughly, put in buttered tin
and bake half an hour.
533* Quoen Cakes— Ingredients — I 11). of dried flour, same of sifted
sugar and of washed clean currants, i lb. of butter, 8 eggs.
Mix the flom, sugar and currants ; wash the butler in rose
water, beat it well, then mix with it the eggs, yolks and whites
beaten separately, and put in the dry ingredients by degrees ;
Ijcat the whole for one hour ; butter little tins and put the
mixture in, only filling half full, and bake; sift a little fine
sugar over just as you put into the oven.
534. Queen Cakes (2)— Ingredients— i lb. of fine flour, ^ lb. of
powdered white sugar, the same of butter, and of currants, Yz pt. of
cream, 3 eggs, a teaspoonful of carbonate of soda, flavoring, either
lemon or almond.
When the butter is beaten to a cream, sift in the flour, then
put in the currants and sugar, being careful to mix the ingred-
ients well together ; beat the eggs, pour in the cream and
flavoring and pour into the flour, etc. Finally, mix in the
carbonate of soda, and mix well for quarter of an hour. Pour
the paste into little buttered tins and bake about twenty
minutes.
535. Handy Cake — Ingredients — 2 cupful;; of flour, 2 cupfuls of sugar,
3 eggs, 4 teaspoonfuls of baking powder, i cupful of butter, i gill of
boiling water.
This is a very handy cake, any filling convenient may be
used.
536. Ginger Cup Cake— Ingredients— 2 cupfuls of butter, 2 cupfuls
of sugar, I cupful of molasses, i cupful of cream, 3 eggs, I table-
spoonful of ^ lb. of fluur,
)4 lb. of the coarsest brown sugar, ^ lb. of butter, I dessertspoonful
of allspice, 2 dessertspoonfuls of ground ginger, the peel of half a
lemon graled, and the whole of the juice ; mix aii these in{ dients
together, adding about ^ lb. of treacle so as to make a paste
sufficiently thin to spread upon sheet tins.
Beat well, butter the tins, and spread the paste very thinly
over them, bake it in a rather slow oven, and watch it till it is
done ; withdraw the tins, cut it in squires with a knife to the
usual size of wafer biscuits (about four inches square), and roll
each piece round the fingers as it is raised from the tin.
541. DropQin^er Cakes— Ingredients— Put in a bowl i cupful of
brown sugar, i of molasses, i of butter, then pour over them I cupful
boiling water, stir well ; add i egg, well beaten, 2 teaspoonfuls of
soda, 2 tablespo infuls each of ginger and cinnamon, }4 teaspoonful
of ground cloves, 5 cupfuls of flour.
Stir altogether and drop with a spoon on buttered tins;
bake in a quick oven, taking care not to burn them.
542. Ginger Biscuits— Ingredients— Rub 4 oz of fresh butter into %
lb. of flour, add 3 tahlcspoonfuls of sug.ir, ^ oz. of ground ginger,
and I egg beaten up with a little milk to a smooth paste.
Bread and Cakes.
163
Bake on buttered paper for ten minutes. Keep the biscuits
in a tin in a dry place.
543. Apple Cake — ingredients — i)'i lbs. of apples cut and cored, i
lb. white sugar, the juice of 3 lemons, and about half the rinds
grated.
Simmer in a stew pan for four hours until it becomes quite
stiff. Then put into a mould, in which let it remain all night.
Before turning out plunge the mould in warm water to prevent
it sticking.
544. Washington Cake— Ingredients— 1 lb. of sugar, )^ lb. of
butter, 4 eggs, i lb. flour, I teacupful of milk, 2 teaspoonfuls of
dissolved saleratus, }4 a teaspoonful of cinnamon, half a nutmeg, I
lb. dried currants, washed, picked, and wiped dry.
Beat the butter and sugar until it is smooth and light.
Whisk the eggs till they are thick, and :•■ J them to the butter
and sugar. Stir in the flour and spice. Flour the fruit and
stir it in. Beat the whole very hard for fifteen minutes. Then
stir in the saleratus. Line the sides and bottom of your pan
with thick paper ; butter it wellj pour in the mixture, and bake
it in a moderate oven.
545. Metropolitan Cake— Ingredients — Light part: 2 cupfuls
sugar, ^4 cupful butter, I cupful sweet milk, 2)4 cupfuls of flour,
whites of 5 eggs, 3 teaspoonfuls baking powder. Dark part : }4
cupful molasses, yi cipful flour, i cupful raisins, i teaspoonful
cinnamon, ^ teaspoonful cloves, 2 large spoonfuls of the light part.
Bake the light part in two cakes. Bake the dark part in
one cake and place between the two light cakes with jelly or
frosting.
546. Qateau de Savoye (French Spong^e Cake)— Ingred-
ients — (Take the weight of 8 eggs in their shells) of finely powdered
white sugar and half their quantity of potato flour, 2 eggs, juice of
half a lemon, some (glace) sugar (icing), preserved cherries, and
sugar p'ums.
Put the sugar and the yolks of the eggs m a basin, and beat
them well together with an egg whisk or with a fork until the
mixture assumes a white creamy appearance. Add essence of
lemon to taste. Sprinkle in (beating the mixture all the time)
half the potato flour, and add the whites of four eggs whisked
to a stiff froth. Then put in, in the same manner, the rest of
the flour ; and lastly add the remaining four whites beaten to
a froth. As soon as the composition is smoothly mixed to-
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gether — and this must be done quickly — pour it into a buttered
plain mould, and bake it in a slow oven. When quite done,
turn the cake out of the mould and leave it to get cold. In the
meantime put the whites of two eggs into a basin, with the
juice of half a lemon and some glace sugar ; stir the mixture
briskly with a wooden spoon, adding vaoxo. glace sugar as it gets
thin, until it becomes a smooth white paste of the consistency
of butter. Lay the mixture all over the cake with a knife, and
lay it on as smoothly as possible. Put the cake in the oven
just long enough for the icing to glaze. Take it out, and before
the icing has time to cool ornament the cake with preserved
cherries, small coloured sugar plums, etc., in any pattern you
please.
547. ThankSfi^ivinfifCake- Ingredients— I lb. butter, I lb. sugar,
I lb. flour, a small teaspoonful of cinnamon and tnace mixed, a very
small nutmeg grated, 3 oz. of candied lemon peel, 2 oz. of blanched
and chopped almonds, 6 oz. of currants, 8 eggs.
Beat the sugar and butter to a cream, whisk the eggs and
add to the former, now mix in the flour slowly, stirring all the
time, add remaining ingredients, thoroughly mix, place in
buttered tins and bake about two hours.
548. Spong^e Cake— Ingredients— 5 eggs, Yz lb. white sugar, the
grated rind and juice of i lemon, ^ 11). flour.
Separate the yolks from the whites. Beat the yolks and
sugar together until they are very light ; then add the whites,
after they have been whisked to a dry froth ; alternately with
the Hour stir in the lemon, put the mixture in small pans, sift
sugar over them, and bake immediately.
549. Italian Sponc^e Cake- Ingredients— i lb. of white sugar, 18
eggs, I lb. potato flour.
Put into a large basin the sugar and half the number of
eggs ; beat for ten minutes with an eg:^ whisk. Then place
the basin in a large vessel containing hot water. Add the rest
of the eggs, and continue beating the mixture for ten minutes
longer, sprinkle in the potato flour and continue beating, taking
care that it is mixed very slowly with the eggs and sugar. Pour
into a buttered mould and bake in a slow oven.
550. Hickory Nut Cake— Ingredients— 1>^ cupfuls of sugar, )/t a
cupful of butter, a scant half-cupful of sweet milk, 2 cupfuls of flour,
3 eggs, 2 teaspoonfuls of cream-tartar, i of soda or 3 tcaspoonfuls of
baking powder.
I
Brb:ad and C:.\kks,
I'j!
Bake in layers. Filling for same : — One cupful of sweet
cream or milk ; let it come to a boil ; then stir in one table-
spoonful of corn starch which has previously been wet with
cold milk ; sweeten to taste ; let it just boil up ; remove from
the fire, and stir in one pint of pulverized hickory nut meats.
Flavor to taste, and when partially cool spread between each
two layers.
551. Lady Finders — Ingredients — 4 oz. of sugar, 4 yolks of eggs, mix
well ; 3 oz. flour, a pinch of salt.
Beat the four whites and stir in gradually ; butter a shallow
pan and squirt the mixture through a piece of stiff paper rolled
up ; dust with sugar : 1 bake in a not too hot oven.
552,
Squash Cakes — Ingredients— Sieve 2% cupfuls of cooked
squash ; add a pint of milk, 2 eggs, a pint of flour, i teaspoonfiil of
sugar, 2 teaspoonfuls of baking powder, and a little salt.
Beat together until smooth and fry brown in butter.
553
Strawberry Short-Oake— Ingredients— Butter, flour, straw-
berries, sugar, whipped cream.
Make a rich, short crust with butter and flour, allowing one
ounce more of flour than butter ; bake in flat tins of equal size
(the pastry when baked should be about an inch thick) ; open
the shortcake, butter it well, and cover one-half with a layer of
strawberries previously mixed with sugar ; have alternate layers
of berries and pastry, finishing with the former, over which
place a layer of whipped cream.
554. Short-Oake (rjpaaish)— Ingredients— 3 eggs, >^ a cupful of
butter, I lupful of sugar, ^ of a cupful of sweet milk, a little cinna-
mon, 2 cupfuls of flour and ''aspocjnful of baking powder.
Stir the flour in, do not ..nead it; the eggs, butter and
sugar should be beaten together till very light ; bake in a
shallow tin ; when it is done spread a thin frosting over the
£op ; make this of the white of one egg, a little pulverized
sugar and a teaspoonful of cinnamon ; set it in the oven to
brown.
555. ShOrt-Cake (Blackberry) -Ingredients— 2 qts. of flour, 3
tablespoonfuls of butter, 2 of lard, 2% cupfuls of butter milk, or
thick sour milk, yolks of 2 eggs, a teaspoonful of soda and ialt.
Mix the salt in the flour, then work in the shortening; beat
the yolks of the eggs ; dissolve the soda in a little hot water
and add to the above proportion of milk ; add these to the
1 66
The Dominion Cook Book.
^:i|^
fir.->t mixture ; quickly make into a paste, roll out half an inch
thick, having upper and under crust. Lay the paste in a well
greased baking tin, cover thickly with berries, sprinkle with
sugar, cover with the top crust. Bake about half an hour ;
cut into squares and eat (splitting these open) with sugar and
batter.
556. Short-Cake (SCOtr'l)— Ingredients— 4 oz. of white sugar, ^
• lb. of slightly salted butter, i lb. of flour.
Mix the flour and butter with the hands ; then add the
sugar, and work all into a smooth ball ; then roll out until it is
an inch thick ; prick over with a fork and pinch round the
edges, and bake for one-half hour, in an oven with a moderate
fire, in a round or square pan, according to taste.
557. Short-Cake (Raspberry or Huckleberry)— Ingredients
— I qt. of flour, 2 tablespoonfuls each of butter and lard, 2 half
cupfuls of butter milk, yolks of 2 eggs, a teaspoonful of soda and
salt, I qt. of raspberries or huckleberries.
Sort the flour ; chop up the lard and butter in the flour,
whisk well the yolks of the eggs ; dissolve the soda in a little
warm water. Muke all these ingredients into a soft paste. Roll
lightly into two sheets ; lay the bottom crust in a greased square
pan ; strew thickly with berries, sprinkle with sugar and cover
with the upper crust. Bake about half an hour ; cut into
squares and send to table piled upon a dish. Split and eat
with butter and sugar.
558. Chocolate Cake— Ingredients— >^ a lb. of butter, yolks of 12
eggs, % lb. of white sugar, same of ground almonds, \^. Ih. of
chocolate, 2 tablespoonfuls of cinnamon, ^ teaspoonful of pounded
cloves.
Melt the butter and stir it until it froths, beat the yolks of
the eggs and stir into the butter ; add the sugar and pounded
almonds, grated chocolate, cinnamon and pounded cloves,
beat well for fifteen minutes ; then beat the whites of the eggs
to a froth, and add these to the above mixture ; butter the
mould, and bake the above in a moderate oven for an hour
and a quarter.
559. Chocolate Cake (2).
Beat for ten minutes the yolks of three eggs, stir them into
the butter, add two ounce*' of sugar, two ounces of Jordan
almonds, blanched and pounded, two ounces of powdered
Bread and Carks.
167
chocolate, half a teaspoonful of cinnamon, and the same of
cloves, pounded. Stir well for a quarter of an hour, then add
the whites of the eggs, beaten to a froth ; butter a mould and
bake in a moderate oven for an hour.
560. Ratafias — Ingredients — 8 oz. of sweet almonds, 4 of bitter, 10 oz.
of white sugar, 4 eggs.
Blanch and skin the almonds, and pound them in a marble
mortar with the white of an egg ; add gradually the sugar, and
the whites of three eggs, having previously well whisked them.
Take a large sheet of cartridge paper ^nd drop the mixture
through a biscuit syringe upon it and bake for about twelve
minutes. The oven should be rather quick, and the cakes
should not be larger than a 25c. piece.
561 . Macaroons — Ingredients — 4 oz. of almonds, 4 spoonfuls of orange
flower water, i lb. of white sugar, wafer paper, 4 eggs.
Blanch the almonds, and pound with the orange flower
water ; whisk the whites of four eggs to a froth, then mix it,
and a pound of sugar sifted with the almonds, to a paste ; and
laying a sheet of wafer paper on a tin, put it on in different
little cakes, the shape of macaroons. Bake from fifteen to
tw'jnty minutes.
3'52. MalaUfa CakO — Ingredients — I cupful of butter, 2 cupfuls of
sugar, yi cupful of sweet milk, 2 teaspoonfuls of baking powder,
3 cupfuls of flour, whites of 6 eggs. Filling : — Whites of 3 eggs
beaten with sugar, I cupful of seeded and chopped raisins, 2 tea-
spoonfuls of extracts of lemun.
Beat to a cream the butter and sugar, add the milk ; mix
the baking powder with the flour ; beat the whites of the eggs
to a froth, stir all together and flavor with lemon. Bake in
sheets, and when done spread wich the above fiUing.
563. Charlotte a La Polonaise— Ingredients— A sponge cake,
cream, sugar, sweetmeats.
Make a sponge cake, cut it transversely, dip each piece in
cream, and then place them back where they were, so as to
give the cake its original form as near as possible. When thus
reformed, cover it with cream, dust with sugar, and decorate it
with any kind of sweatmeats. Besides the sweetmeats that are
placed here and there all round, some currant jelly may be
used to decorate. Place on ice for some time and serve.
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The Dominion Cook Book.
564. Cocoanut Cake— Ingredients— 6 oz. of butter, I lb. of sugar,
I lb. of flour, I large cupful of tnilk, i teaspoonful of soda, 3 of
cream of tartar.
Rub the butter into the flour ; add the sugar and cream of
tartar ; well whisk the eggs ; dissolve the soda in a little warm
water, adding these to other ingredients. Bake in layers as for
jelly cake. Icing to place between the layers : — eight ounces
of white sugar, whites of two eggs. Well whisk the" eggs and
sugar, add the grated cocoanut and place between the layers.
565. Scotch Snovif Cake— Ingredients— 7 oz. white sugar, i lb.
arrowroot, ^2 lb. butter, whites of 7 eggs, any flavoring that is
preferred.
Beat the butter until like cream, and while beating add
gradually the arrowroot and sugar. When the whites of the
eggs are beaten to a stiff froth, mix with the other ingredients
and beat for a quarter of an hour. Flavor to taste, pour into
buttered mould and bake for an hour and a quarter.
566. Scotch Oat Cake — Ingredients — 8 oz. Scotch oatmeal, a small
spoonful of butter, as much carbonate of soda as will lie on a 5c.
piece.
Place the butter in a teacup with the above proportion of
soda, and pour upon this half a teacupful of hot water. Mix
until both are melted. Having put the meal into a basin
(holding about a pint) pour quickly the contents of the teacup
upon it, and mix well with the point of a knife. Place upon
the paste-board and with the knuckles spread it out gradually.
Care must be taken that the edgeb do not crack. Spnnkle
plenty of dry meal over it and roll with a crimped roller to the
thickness of a quarter of an inch. Take care to keep the paste
round. Then put the knife in the centre and divide into three.
Place them upon a hot griddle, and as they get done move in
order from a cool spot to a warmer. When they are done
enough they will not be doughy. Remove from the fire on to
a toaster before the fire and allow them to dry gradually, and
as done remove from the fire, 3tand them on edge to allow to
get cold. Proceed in this manner till the mixture is used.
567. Rich Bride Cake— Ingredients— 5 lbs. sifted flour, 3 lbs. fresh
butter, 2 lbs. white sugar, 5 lbs. currants, l^ lbs. ot sweet almonds,
)^ lb. of candied citron, 6 oz. each of candied orange and lemon
{)eel, ^ oz. of mace, half a quarter of cloves, 17 eggs, 2 nutmegs, a
ittle orange flower water.
Blanch and pound the almonds, adding a little orange
Bread and Cakes.
169
ir, I lb.
that is
flower water to prevent oiling. Then proceed to work the
but*^"r with the hands until of the consistency of cream. Add
the sugar. Whisk the whites of the eggs to a stiff froth and
add to the butter and sugar. Beat the yolks of the eggs for
twelve minutes, and add them to the flour, grated nutmeg, and
finely powdered mace and cloves, beating the whole for three-
quarters of an hour. Then proceed to add lightly the almonds,
with the thinly sliced peel. Then beat for half an hour.
Line your cake tin with buttered pai)er, and fill with the mixture.
The oven should be tolerably quick, but great care must be
taken that it is not too fierce, or the cake will brown before it
begins to soak. It will take about six hours to bake. Test if
done as in Recipe for " Plain Fruit Cake," No. 5 1 5. Turn on end
to allow the steam to evaporate and spread with icing when
cold. See Recipe for " Almond Icing," No. 513.
568. White Bridecake.
Take one pound of butter, put it into a basin and beat it
with your hand till it comes to a fine cream, then add one and
one quarter pounds of pulverized sugar, and beat together until
it is fine and white; then add one pound of sifted flour, give it
a stir and then add the whites of fourteen eggs ; continue to
beat it and add anotlier pound of flour and fourteen more
whites ; beat well ; mix all together, paper your dish around
the sides and bottom, put in your batter and bake in a mod-
erate oven.
569. Piain Lunclieon Cake— Ingredients— >( lb. of butter, 2 oz.
of dripping, 3 eggs well beaten, % lb. moist sugar, X ^^- of currants,
% lb. suU.anas, 2 oz. candied peel, ^ lb. of flour, 2 teaspoonfuls of
baking powder.
Melt the butter and di'pping in the oven, let it stand till
cool, then add the eggs, moist sugar, currants, sultanas, and
candied peel, cut up finely. Have ready in a separate basin
the flour mixed with two teaspoonfuls of baking powder ; and
add this gradually to the other ingredients ; bake an hour and
a half in a moderate oven. These cakes are excellent.
570. Shremrsbury Cake— Ingredients— i lb. of sugar, pounded
cinnamon, a little grated nutmeg, 3 lbs. of flour, a little rose water,
3 eggs, melted butter.
Sift the sugar, cinnamon and nutmeg into the flour (which
must be of the finest kind) ; add the rose water to the eggs
and mix with the flour, etc., then pour in enough melted butter
17©
The Dominion Cook Book.
Si'
to make it a good thickness and roll out. Mould well, roll
thinly, and cut into such shapes as you like.
571. Marble Spice Cake— Ingredients— ^i^ of a lb. of flour, well
dried ; I lb. white sugar, Yz lb. of butter, whites of 14 eggs, I table-
spoonful of cream tartar mixed with the flour.
When the cake is mixed, take out about a teacupful of
batter and stir into it one teaspoonful of cinnamon, one of
mace, one of cloves, two of spice and one of nutmeg. Fill your
mould about an inch deep with the white batter, and drop into
this, in several places, a spoonful of the dark mixture ; then
put in another layer of white, and add the dark as before ;
repeat this until your batter is used up. This makes one large
cake.
572. Oorn Starch Cake— Ingredients— 4 eggs, whites only ; %
lb. of sugar, l cupful of butter, ^ cupful of corn starch, ^ cupful of
sweet milk, i cupful of flour, 2 teaspoonfuls baking powder, lemon
or rose water flavoring.
Cream the butter and sugar thoroughly either with tb'
hand or a silver spoon ; mix the corn starch with the milk, arl
add ; then add the eggs, beaten stiff, next the sifted flour, into
which the baking powder has been stirred. Put into well
greased mould and bake.
573. Potato Cake — ^Ingredients — A few mashed potatoes, melted
butter, flour.
Take the potatoes and stir in melted butter according to
the quantity of potatoes used ; thicken to a paste with flour,
bake in a quick oven and serve hot.
574. Cracknels— Ingredients — i qt. of flour, yi a nutmeg, 4 eggs,
4 spoonfuls of rose water, I lb. of butter.
Mix with the flour, the nutmeg grated, the yolks of the
eggs, beaten, and the rose water, into a stiff paste with cold
water; then roll in the butter and make into cracknel shape;
put them into a kettle of boiling water, and boil them till they
swim, then take out, and put them mto cold water; when
hardened, lay them out to dry and bake on tin plates.
575. Oranse Biscuits— Ingredients— 4 whole Seville oranges, loaf
sugar pounded.
Boil the oranges in two or three waters until most of the
bitterness has gone ; then cut them and remove the pulp and
juice ; beat the outside very finely in a mortar, and add to it aD
Bread and Cakes.
»7t
equal weight of fine while sugar, well pounded and sifted.
When well mixed to a paste, spread it thinly on china dishes,
and set to dry before the lire ; when half dry, cut into shapes,
turn the other side up, dry that well, and then pack in boxes
with layers of papers between.
576. Oatmeal Biscuits— Ingredients— 6 oz, of flour, 3 oz. of oat-
meal and while sugar, 3 oz. of butter, enough carbonate of soda to
lie on a 5c. piece, I large etjg.
Melt the butter and ar ^ to the flour, oatmeal, sugar, and
soda ; mix thoroughly ; put a tablespoonful of cold water into
a basin and break the egg into it and whisk slightly ; add this
to the other ingredients and mix smoothly ; turn on to a well
floured board, roll as thinly as possible and cut into shapes
with a cake cutter. Grease a baking tin, and bake for about
twenty minutes.
i;77. Rock Biscuits— Ingredients— ^2 a doz. eggs, i lb. of white
sugar, 9 oz. of flour, ^ lb. of currants.
Beat the eggs until very light, add the sugar and mix
thoroughly ; add the flour and currants, gradually mixing all
che time. Place upon greased tins in the form of small pieces
of rock. This is best done with a fork. Bake half an hour,
and keep in a tin canister.
^78. Lemon Biscuits— Ingredients— l lb. of flour, yi lb. of white
sugar, % lb. of fresh butter, i oz. of lemon peel, I tablespoonful of
lemon juice, 3 eggs.
Add the butter to the flour and rub finely with the hands ;
mince the lemon peel and stir it and the sugar into the former
mixture ; well whisk the eggs and lemon juice, and thoroughly
mix the whole. Drop from a spoon to a greased baking tin
about two inches apart. Bake for twenty minutes.
579. Cocoanut Biscuits— Ingredients— 6 oz. of cocoanut grated*
9 oz. while sugar, 3 eggs.
Whisk the eggs for about twelve minutes, then sprinkle in
the sugar gradually, lastly the cocoanut ; form with your hands
into little pyramids ; place upon white paper, and the paper on
tin. Bake in a cool oven until slightly brown.
5S0. Biscuit Powder (for Babies)
Dry plain biscuits in a slow oven. Roll them with a rolling
pin. Then grind in a marble mortar till reduced to powder.
Keep in a tin canister.
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The Dominion Cook Book.
581. Rice Biscuits— Ingredients— X ^^- o^ ground rice,5oz. of white
sugar, 4 oz. of butter, 2 egtjs.
Well beat the butter ; stir in gradually the grour-;? rice and
sugar J well whisk the eggs and add to the other ingredients.
Roll out on the paste board and cut into shapes with paste
cutter. Place upon greased tin and bake a quarter of an hour
in a s/ow oven.
582. Soda Biscuits— Ingredients— 3 pts. of flour, i tablespoonful of
butter and i tablespoonful of lard, a teaspuunful of salt and an
even teaspoonful of cream of tartar, i teaspoonful of suda.
Sift the cream of tartar with the flour dry, rub the butter
and lard very thoroughly through it ; dissolve the soda in a
pint of milk and mix all together. Roll out, adding as little
flour as possible; cut with a biscuit cutter, and bake twenty min-
utes in a quick oven.
583. Plain and very Crisp Biscuits— Ingredients— i lb. of
flour, yolk of i egg, some milk.
Make into a very stiff paste ; beat it well, and knead till
quite smooth ; roll very thin, . J cut into biscuits. Bake
them in a slow oven till qui .e dry and crisp.
584. Hard Biscuits— Ingredients— 2 oz. butter, skimmed milk, i lb.
of flour.
Warm the butter in as much skimmed milk as will make a
pound of flour into a very stiff paste, beat it with a rolling pin,
and work it very smooth. Roll it thin and cut it into round
biscuits; prick them full of holes with a fork. About six
minutes will bake them.
585. Seed Biscuits— Ingredients— I lb. of flour, X 1^- <^f sifted
sugar, % lb. of butter, ^ oz. of caraway seeds, 3 eggs.
Beat the butter to a cream ; add the flour, sugar and cara-
way seeds ; and when these are well mixed, add the eggs, which
should be well whisked. Roll out the paste, with a round cutter.
and bake them in a moderate oven from ten to fifteen
minutes. The tops of the biscuits may be brushed over with
the white of an egg, and then a little sugar strewn over.
W PA<^TI
PtEKSH^^cn
irvar
1
f)0^" PASTRY Ar.D PUDDINGS p^
OBSERVATIONS.
A good hand at pastry will use less butter and produce
lighter crust than others. Salt butter is very good, and if
well washed makes a good flaky crust. If the weather is warm
the butter should be placed in ice water to keep it as firm as
possible ; when lard is used take care it is perfectly sweet.
In making pastry {See Pastry Recipes)^ as in other
arts, " practice will ma»ve perfect ; " it should be touched as
lightly as possible, made in a cool place, and with hands per-
fectly cool ; if possible, use a marble slab instead of a pastry
board ; if the latter is used, it is better to procure it made of
hardwood.
It is important to use great expedition in the preparation of
pastry, and care must be taken not to allow it to staid long
before baking, or it will become flat and heavy. A brisk oven
will be required for puff pastry ; a good plan to test the proper
heat is to put a small piece of the paste in before baking the
whole. Be sure that the oven is as near perfection as possible ;
for, " an oven in which the heat is not e\ only distributed can
never produce a well baked pie or tart ; where there is an
unequal degree of heat the pastry rises on the hottest side in
tne shape of a large bubble and sinks into a heavy indigestible
lump on the coolest." This is a truism which many people
must have discovered for themselves, as they would be well
accustomed to the sight of miniature mountains and tableland
on their tarts and pies. Raised pie crust should have a good
soaking heat, and glazed pastry rather a slack heat. When suet
is used it must be perfectly free from skin and minced as finely
as possible ; beef suet is considered the best.
All moulds, pie dishes, patty pans, and vessels of all
descriptions used for baking or boiling must be well buttered.
1»
174
The Dominion Codk Look.
!■"■ ;l
The outside of a boiled pudding often tastes disagreeably,
which arises from the cloth not being nicely washed, and ke[)t
in a dry place. It should be dipped in boiling water, squeezed
dry, and floured when to be used.
If bread, it should be tied loosely, if batter, tightly over.
The water should boil quickly when the pudding is put in ;
and it should be moved about for a minute, lest the ingredients
should not mix.
Batter pudding should be strained through a coarse sieve
when all is mixed. In others the eggs separately.
A pan of cold water should be ready, and the pudding
dipped in as soon as it comes out of the pot, and then it will
not adhere to the cloth.
Very good puddings may be made without eggs ; but they
must have as little milk as will mix, and must boil three or
four hours. A spoonful of yeast will answer instead of eggs.
Snow is an excellent substitute for eggs either in puddings
or pancakes. Two large spoonfuls will supply the place of one
egg, and the article it is used in will be equally good. This is
a useful piece of information, especially as snow often falls at
the season when eggs are the dearest. The snow may be taken
up from any clean spot before it is wanted, and will not lose
its virtue, though the sooner it is used the better.
Note. — The yolks and whites beaten long and separately,
make the article they are put into much lighter.
586. Almond PuddinSf — Ingredients — 3^ lb. sweet almonds, a large-
spoonful of rose water, 6 eggs, 3 spoonfuls of pounded white suijar,
I qt. of milk, 3 spoonfuls of powdered crackers, 4 oz. of clarified but-
ter, same of citron cut into pieces.
Blanch and pound the almonds in the rose water ; beat the
eggs to a stiff froth with the sugar, mix the milk with the
crackers, butter and citron ; add almonds, etc. ; stir all together
and bake in a small pudding dish with a lining and rim of
pastry. This pudding is nicer eaten cold. Bake an hour and
a half in a quick oven.
587. Amber Pudding:— Ingredients — l lb. of fresh butter, >^ lb.
white sugar, 8 eggs, jam.
Line a pudding dish with good puff paste, take the yolks of
the eggs, mix with the sugar and butter on the fire till it
becomes thick, but not boiling, whip the whites of the eggs to
5S8.
589.
Pastry and Puddings.
I7S
arse sieve
a froth, and mix with the other when cold. Put any sort c/
jam on the bottom of the dish, according to taste, and pour
the mixture of eggs, etc., oi'er it, and bake half an hour.
5S8. Apple Pudding (Boiled)— Ingredients— Suet or Initter crust,
apples, sugar to taste, a little minced lemon peel, 2 tabltspoonfuls
lemon juice.
Butter a pudding mould, line with the paste, pare, core and
cut the apples into small pieces. Fill the basin and add the
sugar, finely minced lemon peel and juice. Cover with the
crust, press the edges firmly, cover with a floured cloth. Tie
securely and plunge into boiling water. Allow to boil two
hours. Remove from basin and send to table quickly.
589. Apple Duinpiins; (Boiled)— Ingredients— Applet, quince or
orange marmalade, or sugar, some cold paste.
Peel the apples, remove the core v. ith an apple scraper, and
fill the hole with the marmalade or sugar ; then take a small
piece of the cold paste and place the apple in it, then take
another piece of the same shape and place on the top, join the
paste as neatly as possible. Tie in a cloth and boil three-
quarters of an hour. Pour melted butter over them and serve.
590. Currant Dumpling;— Ingredients— i lb. cf flour, 5 oz. of beef
suet, 7 oz. of currants, i glass of waier.
Mince the suet finely, mix with the flour and currants,
which of course have been washed, picked and dried ; mix with
the above proportion of water or milk, divide into dumplmgs
about the size of an orange ; tie in cloths, plunge into bo. ling
water, and boil from an hour to an hour and a quarter. Serve
with butter and white sugar.
591. Norfolk Dumplings— Ingredients — i lb. of dough.
Divide one pound of dough into six equal parts ; rfiOuld
these into dumplings, drop them into a pan of fast boiling
water, and boil quickly for about a quarter of an hour. Send
to table with melted butter well sweetened.
[Nofe — These dumplings should never be cut, but torn
apart with two forks.]
592. Lemon Dumpiins^— 10 oz. of 6ne bread crumbs, I larg«
tablesooonful of flour, ^ lb. finely chopped beef suet, ♦he grated
rinds of 2 small lemons, 4 oz. of powdered sugar, 3 large egga
beaten and strained, and last of all the juice of the 2 lemons alM
strained.
F^r^^m
a i
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The Dominion Cook Book.
Mix the ingredients well, divide into four dumplings, t.e
them in well floured cloths, and let them boil an hour.
593. Apple Slum — Ingredients— Apples, lemon, sugai, suet, flour,
salt, baking powder.
Peel and cut in slices the apples, put them in a saucepan
with lemon rind, a cupful of sugar and glass of water. Allow
to ste'v half an hour. Take out lemon rind. Then make a
cover for the saucepan of one large cupful of suet finely minced,
three large cupfuls of sifted flour, two teaspoonfuls of baking
powder, and a pinch of salt. Moisten stiff with cold water,
roll out the size you need to cover the apples. Place the paste
upon them and steam one and a half hours, keeping closely
covered all the time. Serve from the saucepan on to the
plates.
594. Apple Pudu'iriS (Baked)— Ingredients— ic apples, 4 oz. of
brown sugaif, 3 oz. of butter, 4 eggs, 2)4 breakfast cupfuls of bread-
crumbs.
Pare and cut into quarters the apples, removing the cores.
Boil them to a pulp. Well whiijk the eggs and put them and
the butter into the apple pulp. Stir the mixture for five minutes.
Grease a pie diah and place a sprinkling of bread-crumbs, thtn
of apple, and proceed in this manner until all are used. Bale
for three-quarters of an hour. N.B. — Care must be taken thit
the top layer is of bread-crumbs.
595. Bakevireli Puddinfi^— ingredients— Puft-paste, jam, few stri,)}
of candied lemon peel, yoiks of 4 eggs, whites of 2, }4 lb. of clarifitd
butter, J^ lb. of pounded sugar, 2 oz. of almonds.
Line a shallow dish with the puff paste, spread over it ar/y
kind of jam and the candied lemon peel. F'ill the dish wi h
the rest of the ingredients, beating the yolks of the eggs, ard
blanching and pounding the almonds. Mix well and pour ovei
the jam. Bake in a 'noderate oven.
596. Batter Puddlngf— Ingredients— 1^ cupfui?> m flour, i teaspoon
ful baking powder, }4 teaspoonful salt, l taLlespoonful butter, 2
eggs, I pt. of milk
Steam one hour, and serve with sauce. By adding a cupful
of raisins, or any other desirable fruit, either fresh or dried, to
the above pudding, a most delicious dish is made.
97. Bread Pciddlnflf— Ingredients— Bread, boiling milk, allowing ji
a pt. to I lb. of soaked bread, 2 beaten eggs, a little nutmeg, sugar.
Pastry and Puddings.
177
Soak the bread in cold water, then squeeze it very dry, take
out «ny lumps, and add the milk, beat up the eggs, sweeten to
taste, add nutmeg, and bake the pudding slowly until firm. If
desired, a few sultanas may be added to the pudding ; or, if
the bread is light, such as the crusts of French rolls, it may be
soaked in as much cold milk as it will absorb, and when it is
perfectly soft have sugar, eggs and flavoring added to it.
598. BrOVirn Bread Pudding— Ingredients— ;/ lb. stale brown
bread finely and lightly grated, the same of suet chopped fine, the
same of sultanas ; ^ of a saltspoonful of salt, i|^ oz. of sugar, j^ of
a nutmeg (grated), the grated rind of i lemon, 2 well beaten eggs.
Mix all the ingredients thoroughly, and boil in the mould
for three hours. A warm jam sauce should be poured over the
pudding, or round it, when sent to table.
599. Toronto Pudding — Ingredients— 3 eggs, 4 apples, % lb. of
bread-crumbs, 4 oz. of sugar, 3 oz. of currants, salt and grated
nutmeg to taste, the rind of Yz lemon.
Pare, core, and mince the apples into small pieces, and mix
them with the other dry ingredients ; beat up the eggs, moisten
the mixture with these, and beat it well ; and put the pudding
into a buttered mould ; tie it down with a cloth, boil foi ^ ne
hour and a half, and serve with sweet sauce.
600. Carrot Pudding (2)— Ingredients— 10 oz. of bread crumbs, 5
oz. of suet, 5 oz. of raisins, 12 oz. ofcarrcs, 4 oz. of currants, 4 oz.
of sugar, 4 eggs, a little nutmeg, milk.
Boil the carrots until tender. Mash them. Stone the
raisins and well whisk the eggs. Mix all the ingredients
together with enough milk to make a thick batter. This pud-
ding can either be boiled or baked. If for baking, put into a pie
dish and bake for an hour. If for boiling, put into a buttered
mould, secure with a cloth and boil for three hours. Serve
with white sugar sifted over.
601. Martha's Pudding— Ingredients— >^ pt. of milk, laurel leaf,
a piece of cinnamon, i cupful of bread crumbs, 3 eggs, nutmeg and
lemon peel, teaspoonful orange flower water.
Put the laurel leaf and cinnamon into the milk and boil,
then pour over the bread crumbs, add the eggs well beaten,
the nutmeg, lemon-peel and flower water. Sweeten to taste,
butter a basin, stick currants or split raisins in rows upon it.
Stir all the ingredients well together and pour into the basin.
Cover with a cloth and boil one hour and a half.
ta
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ft;.
602. Pease Puddlngf— ingredients — I qt. of split peas, a piece 0'
bu'ter, the yolk of an egg.
Dry the peas before the fire, then tie up loosely in a cloth ;
plunge into warm water, boil them two hours or more, uniii
tender, take them up, beat in a dish with a pinch of salt, yolk
of an egg and butter, make it quite smooth, tie it up again in a
cloth, and boil one hour longer.
603. OounteSS Pudding— Ingredient -i lb. each of suet, flour,
and raisins (stoneci), }^ of a pt. of milk, a pinch of salt.
Chop ti.e suet very fine, cut the stoned raisins in half and
mix with the flour and salt. Now moisten with the milk,
stirring thoroughly, dip the cloth .1 boiling water (to [)revent
it sticking) and put mixture in, tie securely and plunge in
boiling water and boil five hours.
JVofe — Take care it doer not cease boiling during this
time.
604. Chocolate Puddinfif— Ingredients— l qt. of milk, 14 oven
tablcspoonfuls of grattd bread-cruml)s, 12 tablespoonfuls of grateil
chocolate, 6 eggs, i iahlespo<>nful vanilla, sugar to make very sweet.
Separa.e the yolks and whites of four eggs ; beat up the
four yolks and twt- whole eggs together very light with the
sugar. Put the milk on the stove, and when it comes to a per-
fect boil pour it over the bread and chocolate ; add the beaten
eggs and sugar and vanilla ; be sure it is sweet enough ; pour
into a buttered dish ; bake one hour in a moderate oven.
When cold, and just before it is served, have the four whites
beaten with a little powdered sugar, and flavor with vanilla and
use as a meringue.
605. Currant Puddinff (Boiled)— Ingredients— 14 oz. of flour, 7
oz. of suet, 7 oz. of currants, a little milk.
Have the currants washed and dried, mixed with the finely
minced suet and flour. Moisten the whole with sufficient milk
to form a stiff batter. Place in a floured cloth and plunge into
boiling water. Boil four hours and serve with butter and sugar.
606. Currant ButJi Pudding-Ingredients— 4buns,jam, whiteofi
egg, 2 oz. of sugar.
Line a pie dish with the buns previously soaked in milk, put
between then a layer of jam and bake half an hour. Whip the
white of the egg up with the sugar, and place on the top when
done. These last two receipts are nursery puddings.
Pastry and Puddings.
179
507. Qinaferbread Puddingf— Ingredients— 2 or. lanl or butter, 2
tablespoonfuls brown sugar, 2 do. golden syrup, I egg, I teacupful
milk, I teaspoonful ground ginger, 8 oz. fluur, I teaspoonful baking
powder.
Work the butter and sugar together, then add the egg beaten
well, the ginger, treacle and milk, and then the flour and baking
powder. Steam four hours.
608. Ginger Puddinaf— Ingredients— 9 oz. of flour, 5 oz. of suet, 5
oz. of sugar, i large tablespoonful of grated ginger.
Chop the suet finely. Add to the flour sugar and ginger ;
mix well. Butter a mould and put the ingredients in perfectly
dry. Cover securely with a cloth and boil three Lours. To be
eaten with sweet sauce.
609. Orange Pudding (l)— Ingredients— PufT paste, yi lb. of luitler,
9 cg8^> ' Seville orange, % lb. of white sugar, a teaspoonful of
orange flower water, 2 teaspoonfuls of rose water, )^ pt. of cream,
I hard biscuit.
Make sotne puff paste and lay it thin in a dish and round
the rim ready to receive the pudding. Melt the butter, break
the «jggs and add them (the yolks of all, the whites of five) well
btaten, to the melted butter. Shake well together, then grate
the yellow part of the rind of the orange, add the sugar finely
sifted ; mix all well together, add the orange-flower water and
rose water and cream ; ^rate into the mixture a hard biscuit ; mix
all the ingredients thoroughly, pour into the dish lined with
paste, and bake very carefully as long as you would a custard
pudding.
610. Orange Pudding (2)— Ingredients— The r-'nd of i Sfville
6 oz. fresh batter, 6 oz. of white sugar, 6 eggs, i apple, puff paste.
Grate the rind and mix with the buttc and sugar, adding
by degrees the eggs well beaten ; scrape a raw apple and mix
with the rest ; line the bottom and sides of a dish with paste,
pour in the orange mixture, and lay over it crossbars of paste.
Il will take half an hour to bake.
611. Orange Pudding (3)— Ingredients— 2 Seville oranges, I sweet
orange, 6 eggs, ^ lb. of white sugar, ^2 lb. of butter, puff paste.
Boil the oranges, changing the water four times to remove
all bitterness. When they are quite tender take them out, cut
them in halves and remove the seeds and inward skins and
stringy portions. Beat the rinds and juice in a stone mortar,
squeeze in the juice of a sweet orange through a sieve, beat
1 1
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The Dominion Cook Book.
up the yolks of six eggs and whites of three, and half a pound
of white sifted sugar. Mix all well together, and stir in the
melted butter. Bake in a dish lined and ornamented with
puff paste in not too quick an oven.
612. Shropshire Pudding— Ingredients— >^ lb. of suet, )4 lb. of
bread-crumbs, I lemon, juice and rind, I nutmeg, }4 'b. of sugar, 5
Boil three hours and serve with sweet sauce.
613. Lemon Pudding; (i) — Ingredients — 2 eggs, 2 cupfuls of sugar,
4 lablespoonfuls of cori". 5tarch, 2 lemons, butler.
Beat the yolks of the eggs light, add the sugar ; dissolve
the corn starch in Ci little cold water, stir into it two tea
cupfuls of boiling water ; put in ' the juice of the lemons,
with some of the grated peel. Mix all together with a tea-
spoonful of butter. Bake about fifteen minutes. When done
spread over the top the beaten whites of the eggs and brown.
614. Lemon Puddinjg:(2)— Ingredients— 34: of lb. of bread-crumbs
1 qt. of milk, 3 oz. ol butter, i lemon, 4 oz. of white sugar, 4 tgg^,
paste.
Place the milk in a stewpan and bring to a boil ; add the
butter and when melted pour over the bread-crumbs. Mince
the lemon peel and with the sugar add to the other ingredients.
Well whisk the eggs, beat the whole for a few minutes. Line a
pio dish with paste and pour the mixture in. Bake for nearly
an hour.
615. Favorite Pudding — Ingredients — 3 eggs, flavoring, grated
rind and juice of a lemon, yi teaspoonful of grated nutmeg, I cup 0/
grated bread-crumbs, i cup of finely chopped apples, 1 cup of Eng-
lish currants and 1)4 cups of sugar.
Beat the eggs very lightly, flavor ; to this add the bread-
crumbs and remaining ingredients. Stir thoroughly ; then put
in a buttered pudding J'sh and boil at least two and a half hours.
Serve with any good sauco.
616. IVIarmalade Pudding— ingredients— 2 oz. of lard or butter,
2 tablespoonfuls of brown sugar, 4 oz. of marmalade, 1 egg, I tea-
cupful of milk, 8 oz. of flour, i teaspoonful of baking powder.
Well mix the butter and sugar, then add the eggs wei!
beaten, the marmalade and milk, then the flour and baking
powder. Steam four hours.
617. Teacake Pudding— ingredients— A teacake, bvtlfr rv-itard
milk, 2 eggs, sugar to taste.
Pastry and Puddin(;s.
i8i
Cut the ttacake into thin slic3'J, butter and line a pie-dish
with them ; ir ike the custard, pour in and bake forty minutes.
6i8. S'iolidsiy Pudding; — Ingiodients — A plain sponge cake, straw-
berry jam, icing, a rich custard, some preserved gniger.
Make the sponge cake in a round mould, take out the
inside of the cake with a cutter not too near the edge, put in a
good layer of strawberry jam, not too thickly spread. Cut the
inside of the cake you have taken out in slices, spread some
jam between each slice (different sorts of jam may be used, but
strawberry does very nicely), and replace the cake. Ice it nicely
over ; put it into a very slow oven to try the icing. Then make
the custard and pour into it small pieces of preserved ginger.
Pour into the cake and serve hot.
619. Cabinet Puddinjf— Ingredients— 1>^ pts. of new milk, white
sugar, I lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4,
bdtter, 4 or 5 sponge cakes.
Boil the milk with enough white sugar to sweeten it, the
peel of a fresh lemon cut thinly, the cinnamon, mace and cloves.
Boil these ingredients as lor a custard. Beat up the eggs.
Pour the boiling milk, etc., on to these, stirring continually,
then strain the whole through a hair sieve and leave to cool.
Take a good sized pudding mould, butter it well and line
with sponge cakes, cut into thin slices. Four the custard into
the mould and tie it close. It will take an hour and a half to
boil. It is an improvement after buttering the mould and
before placing the sponge cakes, to arrange some stoned raisins,
slices of canaied peel and nutmeg. Serve hot with sauce.
620. College PuddlnjJ— Ingredients— 8 oz. brend crumbs, 8 oz.
suet, 8 oz currants, i oz. citron peel, i oz. orange peel, a little sugar
and nutmeg, 3 eggs, beaten yolks and whites separately.
Mix well and shape them into balls, rub thern over with
egg, and roll them in flour. Fry a nice brown in boiling butter
or lard, and drain them on blotting paper. Or they may be
put into small moulds and baked in the oven. Serve with
sweet sauce.
621. Steamed Puddingy — Ingredients — I cup of suet, chopped fine,
I cup of molasses, I cup of currants— washed and dried — i cup of
sour milk, I teaspoonful of soda, a little salt, flour.
Mix well, using flour enough to make a stiff dough ; pour
into a mould and steam four hours.
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The Dominion Cook Book.
622. Oxford DumpIilUfS— Ingredients— 2 oz. grated bread, 4 c/.
currants, 4 oz. suet chopped fine, I larj^e spoonful of flour, I t^ pts. of boiling milk, ji
pt. of bread crumbs, 4 eggs, 6 oz. of shreded marrow, 2 oz. raisin:>
and dried currants, grated nutmeg, and sugar to taste.
Pour the milk on the bread crumbs, cover up and allow to
soak thoroughly, then beat the eggs with the marrow and add
to the bread crumbs, with the raisins and currants, grated nut-
meg and sugar. Put into a buttered mould, boil two and a
half hours, turn it out and serve with pounded sugar.
624. Marrow Pudding— Ingredients— 2 teacupfuls of flour, i ()f
suet chopped very fine, i egg beaten in a cup rind the cup filled with
treacle, i tcaspoonful of carbonate of soda, pz teaspoonful of tartaric
acid and a little flavoring.
Mix well together ; put into a basin, but do not fill the basin
or tie it down, as the pudding will .ise. Steam for two or three
hours. Serve with sweet sauce.
625. Fruit Pudding— Ingredients— Crust, 4. oz of suet to 6 of flour,
pinch of salt, and water enough to make a thick paste, fruit, sugar.
Make the crust of the suet, flour, salt and water ; roll it out
thin before putting into a buttered basin, then add the fruit
mixed with the sugar except in the case of apples, which are
sometimes hardened by boiling with sugar; put on a lid of
paste, and boil the pudding an hour and a half. Care should
be taken to roll the crust thin, in order to get as much fruit as
possible into the pudding. It is a good plan to stew a little fruit,
and serve it with the puddin . us it should be given to children
in large proportion to the crust.
626. Layer Pudding— Crust as for fruit pudding, jam or treacle.
Make a crust as for fruit pudding. Roll it out and line a
buttered basin v.ith it, lay at the bottom a layer of jam or
treacle, then a thin layer of crust, and so on until the basin is
full. Boil an hour and a half.
627 iVIincenneat (without iVIeat)— Ingredients for 4 difl'erent
receipts — 3 lbs. raisins. 3 lbs. currants, 3 lbs. almonds, well chopped,
3 lbs. apples, 2 oz. mixed spices, I oz. candied peel, juice of i lemon,
peel of 3 lemons, sugar to taste.
Pastry and Puddings.
183
1}4 lb. of suet, 1)4 lb. raisins, iji lb. currants, lyi H' sugar,
2 Wis. apples, chopped fine, of mace, cinnamon, and salt ^ o/.
pounded together, four cloves, the grated rind of 2 lemons and the
juice of one, i 01, of sweet annonds, pounded, yz lb. of candied
peel.
2 lbs. raisins, stoned, 2 lbs. currants, 2 lbs. beef suet, 3 lbs. raw-
sugar, ji^ lb. candie^ pt. of
ilf a pint
jr degrees,
the egg,
iree-quar-
or to any
•
of sugar, 4
I add one
Boil three
iling; re-
avor with
■ the eggs
pudding,
s of 2 eggs,
Well beat the yolks, sugar and butter; add to the milk
(boiling), and set on the stove till it comes to boiling heat j
flavor with vanilia.
650. Florentine Pudding— Ingredients— i qt. of milk, 3 tahle-
spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, 1/2 a
teacupful of sugar, flavoring, lemon or vanilla, or according to taste,
white sugar.
Put the milk in a saucepan and allow it to boil. Add to the
corn starch (mixed in the milk) the yolks of the three eggs
beaten the sugar and flavoring ; stir in the scalding milk, con-
tinue stirring until the mixture is of the consistency of custard.
Pour into baking tin ; beat the whites of the eggs in a teacup 01
pulverized sugar and when the pudding is cooked spread on
the top; place in the oven to brown. Can be eaten with cream,
but is very nice without.
651. Semolina Puddinf^— Ingredients — 2 oz. of semolina i pt. of
milk, sugar, flavoring, i egg.
Boil the semolina it: the milk, sweeten and flavor, and beat
in the egg ; put the pudding in a buttered tart dish ; bake an
hour in a slow oven.
652. S^^eet Macaroni— Ingredients — % lb. of best macaroni, 2 qts.
of water, a pinch of salt, i teacupful of milk, X lb. of white sugar,
flavoring.
Break up the macaroni into small lengths, and boil in the
water (adding the salt) until perfectly lender ; drain away the
water, add to the macaroni, in a stewpan, the milk and sugar,
and keep shaking over the fire until the milk is absorbed. Add
any flavoring and serve with or without stewed fi-uit.
653. Macaroni Pudding— Ingredients— >j( lb. of macaroni, cus-
tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste.
Boil the macaroni as for the above dish, when done drain
away the water, and put the macaroni into a tart dish ; pour
over it custard, the sugar and flavoring to taste ; bake very
slowly for an hour.
654. Custard Pudding (Baked)— Ingredients— >^ pt. of milk, a
little white sugar, 2 eggs, flavoring.
Boil the milk, with sufficient sugar to taste, and whip
into it the eggs (the whites and yolks previously well beaten
together), add flavoring to taste ; put the pudding into a pie
dish, and place it in another vessel half full of boiling water.
ii|..
190
The Dominion Cook Book.
'•|l
li'il I
put into the oven, and bake gently for about half an hour ; or.
if more convenient, the pie dish may be placed in a stewpan
half filled with water, by the side of the fire, and allowed to
cook slowly.
655. Oatmeal Pudding— ingredients— 202. of fine Scotch oatmeal,
% pt. of cold milk, I pt. of boiling milk, sugar to taste, 2 w, ol
bread crumbs, i oz. of shred suet, i or 2 beaten eggs, lemon flavor-
ing or grated nutmeg.
Mix with the oatmeal, first the cold milk, and then add the
boiling milk ; sweeten, and stir over the fire for ten minutes,
then add the bread crumbs ; stir until the mixture is stiff, then
add the suet a id eggs ; add flavoiing. Put the pudding in a
buttered dish and bake slowly for an hour.
656. Indian Corn Flour Pudding— Ingredients— 2 oz. ojT Indian
corn flour, |^ pt. of milk, ^ pt. of boiling milk, sweetening and
flavoring to taste, i egg.
This must not be confounded with corn flour sold in packets,
which in some cases is the starch of Indian corn or maize, de-
prived of much of its nutritive value Ly the process it under-
goes to render it white and smooth. Indian corn flour is the
finely-ground flour of maize. "Properly prepared, it furnishes
a wholesome, digestible, and nutritious food." Like oatmeal,
it requires to be thoroughly well boiled. Vanilla is tiie most
suitable flavoring for this pudding, but any other may be used.
Mix the corn flour smooth in the cold milk and then stir in the
boiling milk. Sweeten and flavor. Put into a clean stewpan
and stir over the fire until it becomes thick ; beat in the egg, put
the pudding in a buttered tart dish and bake very slowly for
three-quarters of an hour.
657. Sunday Pudding— Ingredients— X 11'. of bread crumbs, Yz
pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam.
Boil the bread crumbs in the milk, sweeten and flavor, and
v^hen the bread is thick stir in the yolks of the eggs. Put the
padding into a buttered tart dish, bake slowly for three-quarters
of an hour. Then spread over the top a layer of strawberry
jam, and on this the whites of the eggs beaten with a teaspoon-
ful of sifted sugar to a strong froth. Dip a knife in boiling
water, and with it smooth over the whites, put the pudding
again into a moderate oven until the top is a light golden brown.
Serve immediately.
Pastry and Puddings.
191
658. Yorkshire Pudding (i)— Ingredients— l egg, a pinch of salt,
milk, 4 tablespoonfuls of flour.
Take the egg and salt and beat with a fork for a few minutes.
Add to this three tablespoonfuls of milk and the flour ; beat
(with a spoon) very well, whilst in a batter, for ten minutes.
Then add milk till it attains almost the consistency of cream.
Take care to have the dripping hot in the pudding tin. Pour
thi'! batter into the tin to the thickness of about a quarter of an
inch, then bake under the roasting joint. The above will make
a pudding of moderate size, perhaps one dozen squares. The
great secret of a pudding being light is to mix it two hours
before cooking it.
659. Yorkshire Pudding(2)— Ingredients— 6tablespoonfuls(heaped)
of flour, lYz pts. of milk, 3 eggs.
Put tne flour in a basin with a little salt, stir in enough milk
to make it a stiff batter. When quite smooth put in the eggs,
well beaten, and the rest of the milk. Beat again, put in shal-
low tin rubbed with beef dripping. Bake for an hour, then put
under the meat half an hour to catch a little dripping. Cut in
small squares to serve. The secret of lightness is to have
smooth batter highly beaten, hot oven, and serving very quickly
—in fact, that intelligent care in small details which gives
perfect cooking.
lb. of suet, 18 oz. of flour, a
pepper and salt to taste, \}^
660. Stoak Pudd ins— Ingredients— j
large teaspoonful of baking powder,
lbs. of steak, 6 oz. of bullock's kidney.
Chop the suet finely. Add the baking powder and salt to
ihe flour, and then mix in the suet. Add gradually a glass of
cold water (about half a pint), mixing all the time ; roll into a
sheet. Cut the steak into pieces and the kidney into slices,
sprinkling well with pepper and salt. Grease a pudding mould
and line it with the paste. Place the meat in and pour in about
two wine glasses of cold water. The meat must only come
level with the top. Cover with the paste, tie down in a floured
cloth, plunge into boiling water and boil for two and a quarter
hours.
661. Graham Pudding — Ingredients — 2 cups of Graham flour, 2
eggs, I qt. of milk, butter the size of an egg, salt to taste.
Put a pint of milk into a buttered stewpan, and allow to
heat slowly. Mix the rest of the milk, in the flour, and beat
lightly with the butter, eggs and salt. Then pour the hot milk
I'VI'
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itei,.
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The Dominion Cook Book.
»9
upon it, mix well, return to the fire surrounded by boilivg water,
and stir constantly for a quarter of an hour ; grate nutmeg
upon it. Serve in uncovered dish, and eat with butter and
sugar.
662. CottSlffC Pi©— Ingredients — 2 lbs. of potatoes, scraps of cold
meat, i onion, xY^ oz. of butter, pepper and salt to tastt, ^ a yl;{ss
of milk.
Boil and mash potatoes (or if there are any cold ones at
hand, they will do as wel!) ; put the milk and butter on the fire
to boil, and when boiling pour upon the mashed potatoes and
mix to a paste ; place the meat in a pie dish with a little fat in
layers, mince the onion and sprinkle each layer with it, also
pepper and salt ; half fill the dish with water or gravy and
cover with the potatoes, smoothing neatly and marking with a
fork into a pattern ; bake half an hour.
663. Pork Pie— Ingredients— For paste, % lb. of lard, ^ oz. of butter,
I lb. of flour.
Make a paste thus : — Melt the lard and butter in hot milk
(not boiling) ; when it rises to the top of the stewpan skim it
off, and mix it warm with the flour ; raise the crust, when
sufficiently kneaded, on a round block of wood about four
inches in circumference and six inches in height. Take lean
pork, cut it up in small square pieces, season with pepper and
salt, fill the pie, put on a lid of paste, and decorate with paste
ornaments, cut out with tin cutters.
664. Eel Pie — Ingredients — Eels, salt, pepper and nutmeg, puff paste, i
onion, a few cloves, a little stock, i .egg, butter, flour, and lemon
juice.
Skin and wash some eels, remove the heads and tails ; cut
up the fish into pieces about three inches long, season them
with salt, pepper and nutmeg. Border a pie dish with puff
paste, put in the eels with a chopped onion, and a few cloves,
add a little clear stock ; cover with pufif paste, brush over the
crust with the yolk of an egg, and bake ; make a sauce with
the trimming of the eels, some white stock seasoned with salt
and pepper ; thicken it with a liaison of butter and flour, add
some lemon juice, strain and pour it quite hot through a funnel
into the pie.
665. Pigeon Pie — Ingredients — Pigeons, pepper, and salt, a piece 0'
butter, a bunch of parsley, a beef steak, 2 hard boiled eggs, I cup
of water, a few pieces of ham, crust.
Pastry and Puddings.
193
'livg water,
te nutmeg
butter and
'aps of cdld
tt, /^ a ^l;\ss
Id ones ;u
on the fire
)tatoes and
little fat in
ith it, also
gravy and
:ing with a
oz. of butter,
1 hot milk
an skim it
rust, when
ibout four
Take lean
)epper and
with paste
puff paste, I
and lemon
tails ; cut
Hson them
with puff
2w cloves,
over the
auce with
1 with salt
flour, add
1 a funnel
, a piece
eggs, I cup
Rub the pigeons with pepper and salt, inside and out ; in
the former put a piece of butter, and if approved, some parsley
chopped with the livers, and a little of the seasoning; lay the
steak at the bottom of the dish, and the birds on it ; between
every two a hard egg. Put the water in the dish j and if you
have any ham in the house, lay a piece on each pigeon, it is a
great improvement to the flavor. Observe when the ham is
cut for gravy or pies, to take the under part rather than the
prime. Season the gizzards, and the two joints of the wings,
and put them in the centre of the pie ; and over them in a
hole made in the crust, three feet nicely cleaned to show what
pie it is.
666. Raised Beef Steak Pie— Ingredients— Some tender steak,
butter, pepper and salt, lemon juice, shalots chopped finely, oysters,
crust, ketchup.
Remove any skin there may be adhering to the fat of the
steaks, heat them over the fire with the butter, pepper, salt,
lemon juice and finely chopped shalots; when half cooked,
remove from the fire and place on a dish to cool ; blanch the
oysters, strain off the liquor, preserving for future use, make a
crust and place a layer of steaks at the bottom of the dish, and
then put in some oysters, and continue to do this until all are
used ; cover with crust, ornament the top with a pretty device
and put in the oven to bake. When done mix with some nice
ketchup, serve with oyster liquor.
667. Raised French Pie— Ingredients — Pie crust, some veal, a few
mushrooms, a few slices of ham, a chicken cut up, a sweetbread cut
into slices, pepper and salt, sweet herbs, 6 yolks of hard boiled eggs.
Raise a crust about three inches high, lay in some slices of
the veal, then a few of the mushrooms, then a few slices of
ham, then the chicken, a few more mushrooms and the sweet-
bread ; add seasoning, cover in and bake for two hours in a
slack oven ; when done pour off the fat and add the eggs.
668. IViacaroni Pie — Ingredients — % lb. of macaroni, yi lb. of saus-
ages, a small bunch of parsley, water, a gill of stock, a pinch of salt,
chopped parsley. Pastry — 8 oz. of flour, 6 oz. of lard (or well
clarified dripping).
Stew the macaroni till tender in a pint of water to which
add the stock and salt ; open the sausages lengthwise and
scrape out the meat ; then put a layer of macaroni in a small
pie dish, another of sausage meat and a sprinkling of pepper,
13
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The Dominion Cook Book.
p. -I
salt and chopped parsley, and so on in alternate layers until all
are used. Moisten with two tablespoonfuls of water ; cover
with the pastry and bake half an hour.
669. Chicken Pie— Ingredients — 2 young fowls; seasoning: white
pepper, salt, a little mace, and nutmeg all of the finest powder, and
cayenne. Some fresh ham cut in slices, or gammon of bacon, some
forcemeat balls, and hard eggs. Gravy from knuckle of veal or a
piece of scrag, shank bone of mutton, herbs, onions, mace, and
white pepper.
Cut up the fowls ; add the seasoning. Put the chicken,
slices of ham, or gammon of bacon, forcemeat balls and hard
eggs by turn in layers. If it be baked in a dish put a little
water, but none if in a raised crust. By the time it returns
from the oven have ready a gravy made of the veal or scrag,
shank bones of mutton and seasoning. If to be eaten hot you
may add mushrooms, etc., but not if to be eaten cold. If it is
made in a dish, put as much gravy as will fill it ; but in raised
crust the gravy must be nicely strained, and then put in cold
as jelly. To make the jelly clear, you may give it a boil with
the whites of two eggs, after taking away the meat, and then
run it through a fine lawn sieve.
670. Gibiet Pie — Ingredients — Some goose or duck giblets, water,
onion, black pepper, a bunch of sweet herbs, a large teacupful of
cream, sliced potatoes, plain crust, salt.
Line the edge of a pie dish with a plain crust. Stew the
giblets in a small quantity of water with the seasoning till nearly
done. Let them grow cold and if not enough to fill the dish,
lay a beef, veal or two or three mutton steaks at the bottom.
Add the giblets that the liquor was boiled in. Lay slices of
cold potatoes on the top and cover with the crust ; bake for an
hour and a half in a brisk oven.
671. Beefsteak and Oyster Pie— Ingredients— Steak, seasoning:
pepper, salt, eschalot minced finely. Oysters, lemon peel, mace
and a sprig of parsley, I oz. of butter rolled in flour.
Prepare your steaks by beating them gently with a circular
steak beater, add the seasoning, put layers of them and of
oysters. Stew the liquor and beards of the latter, with the
lemon peel, mace, and the sprig of parsley. These ingredients
are to be boiled in about three spoouf ils of water and butter
rolled with flour, then strained off, and put into the dish when
the pie is baked.
I
Pastry and Puddings.
195
672. Oyster Pie— Ingredients— Oysters, sweetbreads, salt, pepper,
mace, yz a teacupful of liquor, some gravy, a teacupful of cream,
white gravy.
Open the oysters, and strain the liquor from them ; parboil
them after taking off their beards. Parboil sweetbreads, cut
them in slices, lay them and the oysters in layers, add seasoning,
then put the liquor, and the gravy. Bake in a slow oven, and
before you serve, add the cream, a little more oyster liquor, and
a cupful of white gravy, all warm, but not boiling.
673. Veal Pie— Ingredients — 3 or 4 lb. of veal, a few slices of ham or
bacon, powdered mace, cayenne, nutmeg, salt, forcemeat, 3 eggs.
Cut the veal into convenient pieces, place in saucepan and
cover with cold water. Allow to come slowly to a boil then
remove from the stove and place in a pie dish ; pour the liquor
over the meat, add the ham or bacon and seasoning, boil the
egf^s hard and cut into rings, place neatly over the meat, have
rei)dy veal forcemeat made into balls about the size of marbles
Line the edge of the pie dish with any paste preferred and
cover the whole with the same, make a hole in the centre
and bake about one to one and a half hours.
674. Veal, Chicken & Parsley Pie— Ingredients— Slio-s of necfc
or leg of veal, salt, parsley, milk, crust, yi pint of cream.
Take the slices of veal (if from the leg, about the knuckle),
season them with the salt ; scald some parsley picked from the
stems, and press it dry ; cut it a little, and lay it at the bottom
of the dish ; then put the meat, and so on, in layers. Fill the
dish with milk, but not so high as the crust ; cover it with
cmst, and when baked pour out a little of the milk, and f ut in
the scalded cream. Chickens may be cut up and cooKed in
the same way.
675. Mutton Pic — Ingredients— Loin of mutton, 2 kidniys, pepper
and salt to taste, ^2 pint of gravy or water, a little minced parsley, a
liitle onion if liked.
Cut the meat into chops, remove the bone and trim them
neatly, allowing a very small piece of fat to each chop. Cut
the kidneys into small pieces also and mix with the mutton ;
arrange neatly in pie dish, sprinkle parsley and seasoning,
pepper and salt over it, then pour in the gravy and cover with
puff or any paste preferred. Bake one and a half hours.
676. Lemon Pie— ingredients— Crust, i lemon, 1% cups of white
sugar, I cup of water, a piece of butter the size of an egg, i table-
spoonful of flour, I egg.
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196
The Dominion Cook Rook.
m. i
First make your crust as usual ; cover your pie tins. (I
use my jelly cake tins) and bake exactly as for tart crusts. II
you make more than you need, never mind, they will keep.
While they are baking, if they : ise in the centre, take a fork
and open the crust to let the air out. Now make the filling as
follows : For one pie take a nice lemon and grate off the out-
side, taking care to get only the yellow ; the white is bitter.
Squeeze out all the juice ; add white sugar, water, and butter.
Put in a basin on the stove. When it boils stir in the flour,
and the yolk of one egg, beaten smooth with a little water.
When it boils thick take off the stove and let it cool. Fill your
pie crust with this. Beat the white of an egg stiff; add a heap-
ing tablespoonful of sugar; pour over thje top of the pie.
Brown carefully in the oven.
677. Lemon Pi© (2) — Ingredients — I cup of sugar, I tablespoonful
butter, I egg, i lemon, juice and rind, I teacupful of boiling water
and I tablespoonful corn starch.
Dissolve the corn starch in a little cold water, then stir .
into the boiling water ; cream the butter and sugar, then pour
over them the hot mixture ; cool, add the lemon juice, rind and
beaten egg ; bake with or without upper crust.
678. Lemon Pie (3) — Ingredients — 3 eggs, l large spoonful of butter,
I small cup of sugar, juice and rind of a lemon.
Beat the butter and sugar until like cream. Beat the yolks
and whites of the eggs separately, grate the lemon peel and
strain the juice, add the yolks and lemon to the butter and
sugar, and mix well. Then bake in two open tins of paste.
Beat the whites to a stiff meringue, with three tablespoonfuls
of sugar and a few drops of rose water. When the pies are
done spread the meringue over and return to the oven for five
minutes.
679. Peach Pie — Ingredients — Fuff or short crust, peaches, sugar.
Line a dish with a nice crust, skin the peaches, remove the
stones, and put the fruit into the dish, with a little sugar and
water. Cover with crust and bake a golden brown.
6S0. Rhubarb Pie— Ingredients— Rhubarb, a little lemon peel, sugar,
water, short crust.
■^ake a deep pie dish, wipe with a clean damp cloth the
stalks, cut into pieces about an inch in length, mince the lemon
peel, line the edge of the dish with the crust, then fill the dish
X
Pastry and Puddings.
'«J7
with rhubarb, sugar and lemon, adding a cup of water. Cover
with crust, making a hole in the middle. Bake about thrte
([uarters of an hour.
68 1. Gooseberry Pie — Ingredients — Gooseberries, sugar, crust.
Top and tail the berries, line the edge of a deep dish with
short crust. Put the berries into it with at least six ounces of
moist sugar and a little water. Cover with upper crust and
bake from half to three quarters of an hour.
632. Red Currants and Raspberry Pie— Ingredients— i qt. of
currants, ^ pt. of raspberries, 60/. of moist sugar, crust.
Pick the currants, and proceed as above.
683. COCOanut Pie — Ingredients — I cup of grated cocoanut,^2 pt. of
milk, 2 crackers, 3 eggs, butter, salt, rind of Yz lemon, sugar if
desired, puff crust.
Make a nice puff crust, line a dish and bake, when done,
set aside to cool ; soak the cocoanut in the milk, pound the
crackers, well whisk the eggs, and grate the rind of the half
lemon. Mix all together, adding a little salt, sugar and butter.
When well mixed place in the pie dish, and put in the oven to
slightly brown.
684. Pudding; Pies— Ingredients — i^ pts. milk, % lb. ground rice,
X It), of butter, ^ lb. of white sugar, 6 eggs, puff paste, a few
currants, flavoring.
Put the lemon rind in the milk, and set on the stove to
infuse ; when well flavored strain, add the rice, and allow it to
come to a boil slowly, and boil ten or fifteen minutes, stirring
all the time. Remove from the fire and add butter and sugar ;
well whisk the eggs and add also. Line patty pans with puff
paste, put about a tablespoonful in each pie. Strew a few cur-
rants on each pie and bake about twenty minutes.
685. Pumpkin Pie— Ingredients— I pt. of well stewed and strained
pumpkin, I qt. of scalding hot rich milk, 1^ cups of sugar, 4 eggs,
I teaspoonfulof salt, l tablespoonful of ginger and i of ground cinna-
mon.
Bake in pie plate lined with good paste ; do not let mixture
stand after it is put together, but bake at once.
686. Pumpkin Pie (2) — Ingredients — i qt. of stewed pumpkin pressed
through a sieve, 9 eggs, whites and yolks beaten separately, 2 qts.
milk, I tetispoonful of mace, l of cinnamon and i of nutmeg, I^
cups of sugar.
Beat all together and bake v/ith one crust.
.ill'.
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The UoMiNioN Cook Book.
687. Pumpkin Pie (3) —Inj^reditnts— A pumpkin, i good cupful <.f
molusscs, to a u liolc [juiiipkin allow 3 pis. of rich milk, 4 e^s, some
salt, a little cinnamon, brown sugar to taste, crust.
Prepare the pumpkin by cutting into small pieces. Stew
rapidly until it is soft and the water is stewed out, then let it
remain on *.he stove to simmer all day. When well cooked
add the riolasses, and cook all down until dry. Then sift
through a cullender, it will nearly all go through if properly
cooked. Then add the milk, spices and eggs. Too niucii
spice destroys the flavor of the pumpkin. Sweeten to taste.
Then bake in a crust the same as for custard. Let it cook
until of a dark brown color. This is a very wholesome dish.
688. Marlborough PI©— Ingredients — 6 tart apples, 6 oz. of sugar,
6 oz. of butter or thick cream, 6 eggs, the grated peel of I lemon,
and yz the juice.
Grate the apples, after paring and coring them ; stir together
the butter and sugar, as for cake ; then add the other ingredi-
ents, and bake in a rich under paste only.
689. French Pancakes -ingredients — 5 eggs, nearly a pt. of cream,
I oz. of butter.
Beat the cream till it is stiff, and the yolks and whites separ-
ately, and add to the creanri and beat the mixture for five min-
utes ; butter the pan and fry quickly, sugar and roll, and place
on a hot dish in the oven. Serve very hot.
690. French Pancakes (2)— Ingredients— >^ pt. of milk, 2 oz. of
butter, 2 oz. of loaf sugar, 2 oz. of flour, 2 eggs.
Put milk, butter and sugar into a saucepan to dissolve (not
boil), beat eggs and flour together till quite smooth, then add
the other ingredients and well mix. Divide this quantity and
put it in four saucers to bake for twenty minutes ; lay two pan-
cakes on a dish, and spread preserve over, cover them with the
other two pancakes ; serve very hot.
691. Rice Pancakes— Ingredients — J^ lb. of rice, i pt. of cream, 8
eggs, a little salt and nutmeg, Yz lb. of butter, flour.
Boil the rice to a jelly in a small quantity of water ; when
cold, mix it with the cream, well whisk, the eggs and add also,
with a little salt and nutmeg. Then stir in the butter, just
warmed, and add, slowly stirring all the time, as much flour as
will make the batter thick enough. Fry in as little lard as
possible.
Pastry and l'iri»r>iNGS.
190
692. Irish PancAkes — Inpredicnts— 8 eggs, i pt. of cream, nutnicj,'
and sugar to taste, 3 oz. of butter, }i pt. of flour.
Beat eight yolks and four whites of eggs, strain them into
the cream, put in grated nutmeg and sugar to taste ; set three
ounces of fresh butler on the fire, siir it, and as it warms pour
it to the cream, which should be warm when the eggs are put
to it ; then mix smooth almost half a pint of flour. Fry the
pancakes very thin ; the first with a piece of butter, but not
the others. Serve several on one another.
693. English Pancakes— Ingredients- 4 oz, flour, 2 egg.s, a little
mure than ^'2 pt- •'• milk, a pinch of salt, 2 oz. of lard, a few drops
of lemon juice, 2 oz. of sugar.
Add the salt to the flour, break the eggs into the flour with
a spoonful of milk, and mix well ; then add slowly the rest of
the milk, mixing all the time ; grease the pan with a small piece
of lard, and proceed to fry them (they should be very thin) ;
and as they are done put two or three drops of lemon juice
and a sprinkling of sugar on each.
694. Apple Ple--Ingredients — Some nice cooking apples, sugar, some
shred lemon peel, juice or a glass of cider.
Pare and core the fruit having wiped the outsides with a
damp cloth. Then boil the apples in a little water with the
cores until it tastes well, strain, and put a little sugar, and a
piece of bruised cinnamon, and simmer again. In the meantime
place the apples in a dish, a paste bemg put round the edge ;
when one layer is in, sprinkle half the sugar, and shred lemon peel,
and squeeze some juice over, put in the rest of the apples, sugar,
and the liquor that you have boiled. Cover with paste. You may
add some butter when cut, if eaten hot ; or put quince-ma Tia-
lade, orange paste, or cloves, to flavor.
695. Another Apple Pie— Ingredients — Puff paste, apples, sugar
(brown will do), a small quantity of finely minced lemon peel, and
lemon juice.
Prepare the paste (See Recipe No. 710), spread a narrow
strip round the edge of your baking dish, and put in the fruit
which you have previously peeled, cored and cut into con-
venient slices. Sweeten according to taste and add the flavor-
ing. Cover with a pie crust, making a small hole in the middle,
and place in the oven to bake. When nearly done ice the virust
with the white of an egg, beaten to a froth and spread lightly
.,.'1:
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200
The Dominion Cook Book.
over ir. Sprinkle with white sugar and replace in the oven
until done.
696. Orange and Apple Pie^Ingredients— Puff paste, oranges,
apples, sugar.
Cover a tin pieplate with puff pastry and place a layer of
sliced oranges, with the pips lemoved, on it, and scatter sugar
over them. Then put a layer of sliced apples, with sugar, and
cover with slices of oranges and su^ar. Put an upper crust of
nice pastry over the pie, and bake it for half an hour, or until
the apples are perfectly soft. Take the pie from the tin plate
while it is warm, put into a china plate and scatter sugar over
the top.
697. Apple Tart — Ingredients — Puff paste, apple marmalade, 1 egg.
Lay a disc of puff paste on a round tin, spread a layer (about
three-eighths of an inch thick) of apple marmalade over it,
leaving a rim an inch wide clear all round ; roll out and cut some
of the paste in strips the size of a straw ; form a trellis work with
them over the marmalade, then put a border of paste all round
over the rim. Glaze the top of the border and trellis with
beaten-up egg, and bake in quick oven.
6p8 Rice Paste for Tartlets— Ingredients— 7 oz. of rice, i
tablespoonful of butter, 2 eggs,,
Simmer the rice until tender, drain, place in a marble mortar
with the butter and well whisked eggs ; beat thoroughly, and
with the hands make into paste.
699. To Ice or Glaxe Pastry — Ingredients— The whites of 3 eggs,
4 oz. sugar.
Place the whites upon a plate (beaten with a knife to a stiff
froth), just before the pastry is done remove from the oven ;
brush with the beaten egg and sprinkle the white sugar upon it.
Return to the oven to set.
700. QIaze— Ingredients- The yolk of 3 eggs, a small piece of warm
butter, white sugar.
Beat the yolks and butter together, and with a pastry brush
the pastry just before it is finished baking, sift white sugar
upon it and return to the oven to dry.
701. Liffht Paste for TartS>-Ingredients— i c)^, ^ lb. of flour
>rib. butter.
Beat the white of an egg to a strong froth, then mix it with
Pastry and Puddings.
20T
the oven
, oranges,
layer of
ter sugar
igar, and
crust of
or until
tin plate
igar over
. I egg.
r (about
over it,
:ut some
ork with
11 round
His with
f rice, I
2 mortar
ily, and
of 3 eggs,
a stiff
e oven ;
upon it.
of warm
y 'orush
e sugar
as much water as will make the flour into a very stiff paste ;
roll it very thin, then lay the third part of half a pound of butter
upon it in little pieces ; dredge with some flour left out at first
and roll up tight. Roll it out again, and put the same propor-
tion of butter, and so proceed till all be worked up.
702. Genoise Pastry— Ingredients— ^ lb. of the freshest butter, 4
oz. of white sugar, 4 eggs, % lb. of fine flour.
Take the butter, put it in a bowl, and warm it until it can
be beaten with a spoon ; add to it the sugar, and beat the two
together until a smooth white cream is obtained, then add one
egg, and keep on beating the mixture till it is smooth again,
then add three more eggs in the same manner. The speck of
the eggs should be removed. Lastly, incorporate quickly with
the mixture the flour, and as soon as it is smooth pour it out to
the thickness of half an inch on a buttered flat tin, and put it
into the oven at once. When done (in about ten or fifteen
minutes) turn out the slab cf Genoise, and put it to cool, under
side uppermost, on a sieve. There is a great knack in beating
this paste to prevent its curdling. Should this happen, it can
generally be remedied by beating as quickly as possible until
the mixture is smooth again.
703. ChOCOla.te Genoise — Ingredients — Icing, % lb. white sugar,
2 oz. of grated chocolate, and about a gill of water. Genoise pastry
as above, apricot jam.
Prepare the icing as follows : — Put the sugar in a sugar
boiler and add the chocolate and water ; stir over the fire until
the mixture assumes the consistency of a smooth thick cream.
Take a slab of Genoise, spread on the top of it the thinnest
possible coating of apricot jam, then a coating of the icing.
Put it mto a very hot oven for rather less than a minute, take
it out, and place it in a cold place to get cool ; then cut it up
with a sharp knife in lozenges or any other shape, and serve
piled up on a napkin.
704. Almond Genoise— Ingredients— 2 oz. of blanched almonds, a
little orange flower water, 2oz. of fresh butter (warmed), 4 oz. of white
sugar, yolks of 4, and whites of 2 eggs, 4 oz. of fine flour, essence of
vanilla, apricot jam. Icing : — whites of 2 eggs, lemon juice, a little
glace sugar.
Beat in a mortar the almonds, moistening with the orange
flower water to ^irevent oiling. Beat in a bowl the butter and
sugar, add the almonds and the yolks and whites of the eggs,
'm ■
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202
The Dominion Cook Book.
Pi
I
I;
one at a time, then very gradually add the flour. Continue
beating until the mixture is perfectly smooth^ then flavor it
with some essence of vcnilla, and bake as above. Spread the
Genoise with apricot jam as above, and, instead of chocolate,
use icing made as follows : — Put' the whites of the eggs into a
basin with a little of the lemon juice and some of the sugar.
Work the mixture well with a wooden spoon, and as it gets
thin, add more sugar, until a smooth paste of the consistency
of butter is obtained. Lay this icing on the slab of Genoise
with a palette knife put it in the oven for a minute to set the
icing, and take it out at once in a cool place, then cut up the
slab as above.
705. Almond Pastry— Ingredients— ^ lb. of flour, X Pt- of milk, a
piece of butter the size of an egg, juice of I lemon, white sugar to
taste, a handful of sweet almonds, yolks of 4 eggs, whites of 3 eggs.
Make a batter with the flour, milk, lemon juice and sugar.
Mix in (off" the fire) the sweet almonds, chopped up, and the
yolks. Let the whole get cold, then work into it the whites,
whisked to a froth, and spread out the batter on a baking sheet.
Sift plenty of powdered sugar over, bake ten minutes in a slow
oven, and cut it out in strips ; serve hot or cold.
706. Almond Pastry (2)— Ingredients— 3 oz. of almonds, }4 lb.
butter, 2 oz. of loaf sugar, a little rose water.
Pound the almonds, butter, and loaf sugar with a little rose
water till it becomes a thick paste. Spread it on a buttered
tin, bake in a slow oven. When cold divide it into eight pieces,
put a spoonful of preserves on each piece, and cover with
whipped cream. , *
707. Pyramid Paste— Ingredients— A sheet of puff paste, raspberrj-
or apricot jam, or currant jelly, dried greengages, cherries or bar-
berries.
Roll out the puff" paste to half an inch thick ; cut or stamp
it into oval shapes ; the first, the siee of the bottom of the dish
in which you serve it, the next smaller, and so on till it forms a
pyramid ; then lay each piece separately on paper in a baking
plate, egg the tops of the pieces, and baks them of a light color.
When done, take them off" the paper, lay them on a large dish
till cold, set the largest piece in the dish, put on it either of the
above preserves, lay the next size on that, and more sweetmeats,
and proceed in the same way with the other pieces till they are
Pastry and Puddings.
203
Continue
n flavor it
Spread the
chocolate,
!ggs into a
the sugar,
as it gets
onsistency
)f Genoise
: to set the
cut up the
)t. of milk, a
[lite sugar to
es of 3 eggs.
and sugar.
p, and the
he whites,
king sheet,
s in a slow
nds,
lb.
little rose
buttered
;ht pieces,
lover with
e, raspberrj'
ries or bar-
er Stamp
f the dish
it forms a
a baking
ght color,
large dish
her of the
eetmeats,
1 they are
all placed on each other. Put dried greengages, barberries, or
cherries round, and serve. Instead of stamping the pieces, they
may be cut with a sharp knife ; small pieces may be cut out
round the edges to appear like spires, which will cause the
paste to appear still lighter.
708. Paste for Mince Pies- Ingredients— 2 lbs. of the finest
pastry flour, 2 lbs. of fresh butter, the yolks of 4 fresh eggs, 2 pinches
of salt, the juice of half a lemon, tepid water.
Work the butter in a napkin till it is well freed from water.
Place the ilour on the pastry slab in a heap, make a hole in
the middle of it, put in it the yolks of the eggs, freed from the
speck, salt, the juice of half a lemon, and the fourth part of th6
butter cut up in very small pieces; work the paste as quickly as
possible with the fingers of one hand, adding as much moder-
ately tepid water as will make the paste smooth, and of the same
consistency as the remaining one and a half pounds of butter.
Beat the latter out into a flat square piece an inch in thickness ;
roll out the paste to four times the size of the piece of butter,
lay this in the centre of the paste, which you fold over on each
side, and roll out again to three times its original size, then
fold over two sides only of the piece of paste, and roll it out
again as before. Repeat this operation twice, cover the paste
with a woollen cloth, and let it rest for half an hour. The oper-
ation of rolling out and folding up the paste is called "giving a
turn." After the paste has rested, two more turns are to be
given to it, and it will be ready.
709. Pastry for Sweet Sandwiches— Ingredients— 7 table-
spoonfuls of flour, 7 tablespoonfuls of butter, 6 tablespoonfuls of
sugar, 7 eggs.
Place the butter in a stewpan on the stove to melt ; sift the
flour, add the sugar to the eggs (having removed them from the
shell), place the basin containing the eggs and sugar in a sauce-
pan of boiling water and whip the contents a quarter of an
hour ; then remove from the fire ; now add the butter and sift
m llic flour, lightly stirring all the time. Bake in tins lined
with buttered paper, put into a quick oven and test with broom
straw.
N. B. — When the butter is on the stove take care it does
not burn, only allow it to melt.
710. PulF Paste— Ingredients— 1 lb. of flour, i lb. of butter, I egg,
cold water.
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rii
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The Dominion Cook Book.
Mix the flour with a lump of butter the size of an egg, and
the egg to a very stiff paste with cold water; divide the butter
into six equal parts, roll the paste and spread on one part of
the butter, dredging it with flour; repeat until all the butter is
rolled in.
711. Short Crust— Ingredients ->^ lb. of flour, 3 oi. of butter, 2 oi,
of white sugar, a pinch of salt, yolks of 3 e^s.
Rub into the flour the butter and the powdered loaf sugar ;
beat up the yolks of the eggs, the salt, and enough milk or
water to make the flour into a paste ; work the paste lightly,
and roll it out thin. If not wanted sweet, the sugar can be
left out.
712. Flead Crust— Ingredients— I X 11^- of Aou'. 10 oz. of flead, saU
to taste, a glass of water.
Remove skin, and cut into thin flakes and rub into the flour ;
add a sprinkling of salt and work the whole into a paste with
the water ; fold the paste over three times, beat it well with a
rolling pin, roll out, and it is ready for use. This will be found
extremely light if well prepared.
713. Drippins Crust for Kitchen Use— Ingredients— i lb
of flour, S oz. of clarified beef dripping, a glass of water.
Work the flour into a paste with the water ; roll into a sheet
and spread upon it two ounces of the dripping ; repeat this
twice, be sure to use good beef dripping. If wanted for a
short crust, half a teacupful of moist sugai may be added.
714. Suet Crust -for Meat Puddir/ifi^S— Ingredients— 8 oz. of
flour, 5 oz. of beef suet, a little salt.
Remove all skin from the suet, chop finely, and mix with the
flour, adding a little salt, mix well, and add by degrees a little
cold water and make into a paste ; flour the paste board and
place the paste upon it, roll out to the thickness of a quarter
of an inch. It is then ready for use.
715. Potato Paste— Ingredients— Potatoes, butter, an «^g.
Pound boiled potatoes very fine, and add, while warm, a
sufficiency of butter to make the mash hold together, or you
may mix it with an egg ; then before it gets cold, flour the
board pretty well to prevent it from sticking, and roll it to the
thickness wanted. If it has become quite cold before it be put
on the dish, it will be apt to crack.
'"ii!.-
Pastry and Puddings.
205
716. Flaky Oriist for Pies or Tarts— Ingredients— i lb. of
flour, yi lb. butter, i}4 teaspoonfuls baking powder, 2 eggs, X pt>
of water.
Mix the baking powder with the flour, whip the whites of
the eggs to a stiff froth, then add to the flour and mix into a
stiff paste with quarter of a pint of water ; flour the paste
board, and roll out the paste to a thin sheet, divide the butter
into three, take one part and spread over the paste, sprinkle a
little flour over and fold into three, roll again and spread
second portion of butter, fold as before and add the rest of the
butter, fold again and roll the thickness required; bake in
quick oven.
717. Butter Crust for Boiled Puddings-Ingredients— >^lb.
of flour, 3 oz. of butter, a gill of water.
Make the flour into a paste with the water, roll thin and
place the butter upon it cut in small pieces, sprinkle a little
flour over and fold the paste, roll again into a sheet the thick-
ness required.
718. Baked Suet Crust— Ingredients— Equal proportions of sifted
flour and beef suet, sprinkling of salt.
Shred beef suet very thin ; take equal proportions of sifted
flour, roll a little suet with a little flour j put it aside as you do
it, and continue the process until all the suet and flour are
rolled together into flakes ; gather them into a heap on the
board, sprinkle them with water, using as little as possible, to
make the mass into paste ; when it is worked into a smooth
paste, beat it a little with the rolling pin, and roll out as thin as
possible ; fold it over to the required thickness, and put it on
ttie pie ; bake rather quickly. This crust should be eaten before
quite cold, and, if properly made, will be a very good and light
puff paste.
719- Spanish Fritters— Ingredients— Crumbs of a French roll,
cream, nutmeg, sugar, pounded ci'inamon, i egg, butter and sugar
sauce.
Cut the crumb of the French roll into lengths about three-
quarters of an inch thick, in any shape you please. Soak in
the cream, nutmeg, sugar, pounded cinnamon and egg. Fry
a nice brown and serve with the butter and sugar sauce.
/20. Cream Fritters — Ingredients — 3 tablespoonfuls of potato flour,
I pt. of new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh
butter, powdered white sugar to taste, a few drops of essence of
almonds, bread crumbs.
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Make a smooth paste with the flour, and a part of the milk ;
then gradually add the remainder of the milk, the eggs, and
yolks, the butter, white sugar to taste, and essence of almonds.
Put the mixture into a saucepan on the fire, stirring all the
whi^e till it is quite thick. Spread out on a slab until of thick
ness of half an inch. When quite cold cut inco lozenges ; egg
and bread crumb them, or dip in the butter ; fry a nice color
in lard and serve sprinkled with white sugar.
721. Rice Fritters— Ingredients — 3 tablespoonfuls of rice, 4 well
beaten eggs, ^ lb. of currants, grated lemon peel, nutmeg and sugar
to taste, Hour.
Boil the rice until it has fully swelled, then drain quite dry
and mix with the eggs, the currants, grated lemon peel, and
nutmeg and sugar to taste. Stir in as much flour as will thick-
en it, and fry in hot lard.
722. Piain Fritters— Ingredients— Crumbs of bread, i pt. of milk,
yolks of 5 eggs, 3 oz. of sifted white sugar,and grated nutmeg, melted
butter, and sugar.
Grate the bread crumbs and add the hot milk, mix smooth
and when cold add the yolks, sugar and nutmeg. Fry them,
and when done serve with melted butter and sugar poured
round.
723. Custard Fritters— Ingredients— Yolks of 8 eggs, I rpoonful
of flour, }4 a nutmeg, salt, I pt. of cream, sugar to taste. Patter:
}4 pt. of cream, }^ pt. of milk, 4 eggs, a little flour, and a little
grated ginger.
Beat the yolks with the flour, nutmeg and salt, put in the
cream, sweeten to taste and bake on a small dish. When
cold cut into slices and dip into a batter made in the above
proportions. Fry them and when done sprinkle with white
sugar.
724. Clieese Fritters — Ingredients — About a pint of water, a piece
of butter the size of an egg, the least piece of cayenne, plenty of
black pepper, ^ lb. of ground Parmesan cheese, yolks of 2 or 3
eggs, and whites of 2 beaten to a froth, salt, flour.
Put the water into a saucepan with the butter, cayenne, and
black pepper. When the water boils throw gradually into it
sufficient flour to form a thick paste ; then take it off" the fire
and work into it the Parmesan cheese, and then the yolks and
whites of the eggs. Let the paste rest for a couple of hours,
and proceed to fry by dropping pieces of it the size of a wal-
Pastry and Puddings.
2C7
nut into plenty of hot lard. Serve sprinkled with very fine
salt.
725. Raspberry Fritters— Ingredients— Crumbs of a French roll,
I pt. of boiling cream, yolks of 4 eggs, well beaten, raspberry juice,
some blanched sliced almonds.
Grate the crumb of the French roll, and mix with the
cream. When coid add the yolks of the eggs. Mix altogether
with the raspberry juice ; drop them into a pan of boilingiard
in very small quantities. When done stick over with the
almonds.
726. Almonel PufFs — Ingredients — 2 oz. of sweet almonds, a little
orange flower water, whites of three eggs, some sifted sugar.
Blanch and beat the almonds, moistening with a little orange-
flower water ; whisk the whites of the eggs to a froth, strew in
sifted sugar ; mix the almonds with the sugar and eggs, and
continue adding the sugar till the mixture is as thick as paste.
Lay It in cakes and bake on paper in a cool oven.
727. PufFs For Dessert— Ingredients— I pt. of milk and cream.
the white of 4 eggs beaten to a stiff froth, i heaping cup of sifted
Hour, I scant cup of powdered sugar, add a little grated lemon peel
and u little salt.
Beat these altogether till very light, bake in gem pans, sift
pulverized sugar over them and eat v;ith sauce flavored with
lemon.
728. Plain PufFs — Ingredients — Yolks of 6 eggs, i pt. of sweet milk,
a large pinch o " salt, whites of 6 eggs, flour.
Beat the yolks of the eggs till very light, stir in the milk,
salt and the whites beaten to a stiff froth, and flour enough to
make a batter about as thick as a boiled custard. Bake in small
tins in a quick oven.
729. Spanish PufFs— Ingredients — Ateacupfulof water, atablespoon-
ful of sugar, a pinch of salt, 2 oz. of butter, flour, yolks of 4 eggs.
Put the water into a siucepan, the sugar, salt and butter :
while it is boiling add sufficient flour for it to leave the sauce-
pan ; stir in one by one the yolks of the four eggs ; drop a
teaspoonful at a time into boiling lard ; fry them a light brown.
730. Cream Puffe— Ingredients— i pt. of water, }4 lb. of butter, 3^
lb. of sifted flour, 10 eggs, l small teaspoon of soda, mock crecm,
cup of sugar, 4 eggs, I cup of flour, i qt. of milk flavoring.
Boil the water, rub the flour with the butter ; stir into the
2o8
The Dominion Cook Book.
water while boiling. When it thickens like starch remove from
the fire. When cool stir into it the well-beaten eggs and the
soda. Drop the mixture on to the buttered tins with a large
spoon. Bake until a light brown, in a quick oven. When done,
open one side and fill with mock cream made as follows in the
above proportions : beat eggs to a froth ; stir in the sugar, then
flour ; stir them into the milk while boiling ; stir till it thickens ;
then remove from the fire and flavor with lemon or vanilla. It
should not be put into the puffs until cold.
731. OfAnge Puffs -Ingredients — Rind and juice of 4 oranges, 2 lbs.
of sifted sugar, butter.
Grate the rind of the oranges, add the sugar, pound together
and make into a stiff paste with the butter and juice of the
fruit ; roll it, cut into shapes and bake in a cool oven. Serve
piled up on a dish with sifted sugar over.
732. Graham PuffflB— Ingredients— To i qt. of Graham flour, add }(
pt. fine white flour, and enough milk or water, a little warm, ti
make a thick batter ; no salt or baking powder.
Have your oven hotter than for biscuit, and your gem pans
standing in the oven till you get ready. Beat batter thoroughly,
grease your pans, and drop in while the irons are smoking hot.
Bake quickly a nice brown.
733. Lemon PufFs — Ingredients — I lb. of double refined sugar, juice
and rinds of 2 lemons, white of i egg, 3 whole eggs.
Bruise the sugar, and sift through a fine sieve, put it into a
bowl with the juice of the lemons and mix well together. Beat
the white of egg to a very stiff froth, put it into your bowl, add
the remaining eggs, with the rinds of the lemons grated. Mix
well up and throw sugar on your papers, drop on the puffs in
small drops and in a moderately heated oven.
734. Chocolate PufTs— Ingredients— >^ a lb. of double refined
surgar, i oz. of chocolate, white of an egg.
Beat and sift the sugar, scrape into it, very finely, the choco-
late and mix well together. Beat the white of the egg to a
stiff froth and strew in the chocolate and sugar, beat till as
stiff as paste. Then sugar the paper, drop them in' very small
quantities and bake in a slow oven.
735. Lemon Cheesecakes— Ingredients—Boil the peel of 2
large lemons, pound well in a mortar, with a. }^ oi Sl pound of loaf
sugar, the yolks of 6 eggs, }i a lb. of fresh butter, and some curd
b^len fine.
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Pastry and Puddings.
209
ouble refined
Mix all together, lay a puff paste on the pattypans, fill them
half full, and hake them. Orange cheesecakes are done the
same way ; but the peel must be boiled in two or three waters,
to take off its bitter taste before it is put in.
736. Curd Cheesecakes— Ingredients— 2 qts. of milk, Yz lb. of
butter, salt, sugar, 3 rolled biscuits, a little spice and cloves, 8 t-gj^s
(using only 4 whites), 2 spoonfuls of orange flower water, y^ lb.
of currants.
Turn the milk; then dry the curd by pouring it through a
sieve; put it in the pan a d rub in the butter, add the salt, sugar,
biscuits, spice, cloves and eggs, well beaten up in the orange
flower water; wash all well together through a coarse sieve,
adding the currants.
737. Maids of Honour— Ingredients— Puff paste, I lb. of sugar
(white), yolks of 12 eggs, l oz. of sweet blanched almonds, 9 bitter
almonds, 4 tablespoonfuls of orange flower water.
Line small tartlet tins with puff paste and fill with this mix-
ture ; beat the sugar with the yolks in a mortar, adding the
almonds and orange flower water just before filling the tarts.
Bake in a moderately heated oven.
738. Almond Tarts — Ingredients — Sweet almonds, sugar (i lb. of
sugar to 1 lb. of almonds), grated bread, nutmeg, cream, and the
juice of some spinach to color.
Blanch and beat fine the almonds with the other mgredients.
Bake in a gentle oven, and when done ornament with sliced
candied orange or citron.
739. Greenc^affe Tart — Ingredients — Some greengages, sugar, Yz a
glass of water, short paste, 2 whites and 3 yolks of eggs, i oz. of
butter, oz. of sugar, a pinch of salt, flour, rice.
Stone the fruit and stew them for an hour, with plenty of
sugar and the water. Make a short paste with one of the
whites and the three yolks of the eggs, the butter, sugar, salt,
water and flour quant, suff. Roll it out to the thickness of a
penny piece, line a tourte mould with it uniting the joints with
white of egg, fill it with rice and bake it. When done remove
the rice, put in the stewed fruit, and serve.
74o> Raspberry and Currant Tartlets— Ingredients— Short
gaste, white of i and yolks of three eggs, I oz. of sugar, i oz. of
utter, a pinch of salt, and flour quant, stiff., uncooked rice, rasp-
berries and currants, syrup, sugar.
Make the short paste in the above proportions; work it
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The Dominion Cook Book.
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lightly, roll out to the thickness of a quarter of an inch. Line
some pattypans with it, fill them with uncooked rice to keep
their shape, and bake them in a moderate oven till done.
Remove the stalks from the raspberries and currants, add soii'o
syrup made with the sugar, empty the tartlets of the rice, fill
each with the fruit, put them into the oven to get hot, and serve.
They may also be served cold.
741. Oherry Tart — Ingredients — Short paste as above; i}4 lbs. ol
stewing cherries, sugar, a few drops of cochirjea', rice.
Work the paste lightly, roll it out to the thickness of a quar-
ter of an inch ; line a flat mould with the paste, uniting the
joints carefully with the white of egg, fill the mould with rice
and bake it. Stone the cherries and cook them with the sugar,
and cochineal to give them a nice color. Remove the rice and
put in the stewed cherries. Serve hot or cold.
742. Apple Tartlets— Ingredients — A few large apples, the juice and
rind of a lemon, I lb. of sugar, i qt. of water, 2 cloves. For paste
2 oz. of sugar, 2 oz. of butter, the yolks of 4 eggs, a little water, a
piuch of salt, a little flour and rice.
Peel, core, and halve some large apples, trimming them so
as to get them all of one size ; drop them as they are done
into cold water with the juice of a lemon squeezed into it to
p»-event their turning brown. Have ready a syrup (made with
one pound of sugar and one quart of water) boiling hot, put
the apples into this, with the thin rind of a lemon and two or
three cloves. As soon as they are cooked (great care must be
taken that they do not break), take them out and leave them
to get cold, then set the syrup on the fire to reduce. Make
some short paste with the above ingredients, work it lightly and
roll it out to the thickness of one-eighth of an inch. Line some
pattypans with it, fill them with uncooked rice to keep their
shape; bake them in a moderate oven till done. Remove the
rice, and place on each tartlet half an apple, the concave side
uppermost, pour a little of the reduced syrup on each tartlet,
and lastly, put a piece of guava or currant jelly in the cavity of
each apple.
743. Apple Tart (i) — Ingredients — Puff paste, apple mannalade,
apples, sugar.
Lay a disc of puff paste on a round tin, and place a strip of
paste all round it as for an ordinary jam tart. Spread on the
Pastry and Puddings.
211
inside a layer of npple marmalade a quarter of an inch thick.
Peel and core thj apples, cut them in slices a quarter of an
inch thick, trim all the slices to the same shape, dispose all
these over the marmalade, overlapj)ing each other, and in
some kind of pattern ; strew plenty of sugar over, and bake in
a quick oven till the apples are a good color.
744. AppIO Tart(2) — In;4redients — Short paste, 6 apples, thin rind and
juice of a lemun, white sugar, 4 or 5 eggs.
Line a Jlan mould (a flat tin with an upright edge one inch
to one and a half inches high) with a thin crust of short paste.
Stew the peeled, cored, and quartered apples with a little
water, the thin rind f*f the lemon, and white sugar quant, suff.;
when quite tender, beat them up with a fork ; add the juice and
grated rind of the lemon, and work in one by one the yolks of
the eggs, pour this mixture in the mould, and bake in a quick
oven about half an hour.
745. Apple Tart (3) — Ingredients — Some uncooked rice, api '.e mar-
malade, apricot jam, icing, glace su^ar, white of eggs.
Line a flan mould as above, fill it with rice, and bake it ;
when done remove the rice and garnish it with a layer of apple
marmalade. Spread over it a thin layer of apricot jam, and
over that a thick layer of icing, made with the glace sugar and
whites of egg beaten up. Put ths tin in a very slack oven, just
long enough to set the icing without coloring it, and servo cold.
It may be ornamented with blanched pistachio nuts, strips of
angelica, and candied cherries laid on the icing, before put-
ting the tart in the oven.
N. B. — To make icing, as much sugar should be beaten up
with the white of egg as it will absorb until the mixture is of
the consistency of the thickest double cream ; whereas to make
meringue, not more than half an ounce of sugar should be used
for each white of egg.
746. Apple PufFetS — Ingredients — 2 eggs, i pt. of milk, sufficient
flour to thicken, as waffle batter, l^ teaspoonfuls of baking powder.
Fill teacup alternately with a layer of batter and then of
apples chopped fine ; steam one hour. Serve hot, with flavored
cream and sugar.
747- Apple Turnovers— Ingredients— I lb. of flour, 5 oz. of drip-
ping or butter, small teaspoonful of baking powder, 4 apples
(allowing i for «»ich turnover), 4 teaspoonfuls of brown sugar.
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The Dominion Cook Book.
Pare, core and slice the apples. Mix the baking powder
into the flour, then add the dripping or butter, mixing well
together. Moisten with cold water and stir to a paste. Roll
out, cut into circles about seven inches in diameter. Put the
apple on one of the rounds and sprinkle with sugar. Moisten
the edges of the paste and shape in the form of a turnover.
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748. Orangem.
Oranges may be prepared for table in the following manner :
—Cut gently through the peel only, from the point of the
orange at the top to dent made at the stalk at the bottom,
dividing the outside of the orange into cloves or sections, seven
or eight in number. Loosen the peel carefully, and take each
section off, leaving it only attached at the bottom. Scrape the
white off the orange itself, and turn in each section double to
the bottom of the orr.nge, so that the whole looks like a dahlia
or some other flower.
749. Almonds and Raisins.
Serve on a glass dish, the raisins piled high in the centre.
Blanch the almonds and strew over them.
750. Frosted Currants.
Froth the white of an egg or eggs, dipping the bunches into
the mixture. Drain until nearly dry, then roll in white sugar.
Lay upon white paper to dry.
751. Impromptu Dessert.
Cover the bottom of a large glass dish with sliced orange ;
strew over it powdered sugar, then a thick layer of cocoanut.
Alternate orange and cocoanut till the dish is full| heaping the
cocoanut on the top.
752. Dessert of Apples— Ingredients— i lb. of sugar, i lb. of finely
flavored ripe sour apples, i pt. of rich cream, 2 eggs, ^ cup of
sugar.
Make a rich syrup of the sugar ; add the apples nicely pared
and cored. Stew till soft, then mix smoothly with the syrup
and pour all into a mould. Stir into the cream (or if there is
none at hand, new milk must answer), the eggs well beaten,
also the sugar, and let it just boil up in a farina kettle ; then
set aside to cooL When cold take the apples from the mould
and pour this cream custard around it and serve. If spice or
213
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The Dominion Cook Book.
flavoring is agreeable, nutmeg, vanilla, or rose water can be
used.
?Si. Bananas.
Make with boiling water a quart of strong and sweet
lemonade, using only the juice of tbe lemons. Soak half a box
of gelatine one hour in a small cup of cold water ; stir it into the
boiling lemonade and set it where it will cool, but not harden.
Cut three bananas in lengthwise halves and lay them in a
mould wet with cold water, cover them with half the jelly and
set the mould upon the ice until the jelly sets. Then slice
in three more bananas and pour in the remainder of the jelly.
Serve with cream or soft custard.
Make a syrup with a large cup of sugar and a scant pint of
water. Let the syrup come to the boiling point and boil rapidly
for ten minutes. Pour the hot syrup over as many red bananas,
cut in thin slices, as it will cover. When the syrup is cold serve
the bananas with whipped cream. Many fresh fruits are much
more delicious sweetened with cooked syrup like this than with
raw sugar. Oranges are especially nice cut up an^ served in
this way. Flavor the syrup, if you wish, with a little grated
orange peel.
754. Apple Gi nscer— Ingredients — 2 lbs. white sugar, 2 lbs. hurd
apples, nearly i qt. water, I oz. of tincture of ginger.
Make a rich syrup of the sugar and water, adding, as soon as
it boils, the ginger. Pare, core and cut the apples into quarters
or pieces to suit the fancy, plunging into cold water to preseive
the color, then boil in the syrup until transparent. Great care
must be taken that they do not break, as this would spoil the
appearance. Place in jars and cover with the syrup, put into
glass bottles and seal air-tight. It is then ready at any time
for dessert.
755. A Dish of Mixed Fruits.
Select a handsome dish, put a table glass in the centre, cover
with moss or leaves. Place a nice pineapple upon the top of
the glass, and round it apples or pears with leaves between,
then plums mingled with grapes. Much taste can be displayed
in the arrangement of the fruit.
756. Strawberries and Cream.
Pick the fruit carefully (which should be ripe, but not too
2 lbs. hard
Dessert.
much so), and put into a dessert dish, sprinkle two tablespoon-
fuls of white sugar over, then pour over the cream, allowing one
pint to every three pints of fruit.
757. Dish of Fifi^S — Ingredients— I cup of sugar, >f of a cup of water,
J^ of u teaspoonful of cream of tartar.
Let the sugar and water boil until it is a pale brown color >
shake the basin in which it is boiling gently, to prevent it burn-
ing, but do not stir it at all until just before you take it from
the fire, then stir in the cream of tartar. Wash and cut open
some figs ; spread them on a platter, then pour the sugar over
them. Take care to have earl fig covered ; set them in a cool
place till the sugar has time to harden.
758. A Dish of Nuts.
Arrange them piled high in the centre of a dish; a few leaves
around the edge of the dish will greatly improve the appearance.
In dishing filberts serve them with the outer skin on. If wal-
nuts, wipe with a damp cloth before serving.
759. A Dish of Strawberries.
If there are any inferior ones they should be placed in the
bottom of the dish and the others put in rows to form a pyra-
mid, taking care to place the stalks downwards. A few fern
leaves placed at the bottom of the dish before building the
pyramid will add to the good appearance of the dish.
N. B. — Secure the fruit with long stalks as they will sup-
port the pyramid.
760. Dish of French Plums.
Arrange on a glass dish with higblj colored sweet-meats,
which make a good efifecu
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761. Souffle of Bread and Walnuts— Ingredients— 30 so,^
and quite fresh walnuts, 2 oz. of white bread crumbs, J4 lb. or
butter, the same quantity of sugar, 6 eggs, and ^ a cupfuiof sw^t
cream.
Either pound or grate the walnuts with the fine skin which
is on them ; soak the bread in milk, and squeeze it, beat the
butter to cream, and add one after another the yolks of the
eggs, then- the sugar, bread, cream, and nuts, beat all the
ingredients well together, and stir in lightly the whites of the
eggs whipt to a stiff froth. Put into a proper souffle form,
And bake it an hour, serve the moment it has properly risen.
762. Devonshire Junket— Ingredients— 2 qts. of new milk, 4
dessertspoonfuls of sugar, 6 dessertspoonfuls of prepared rennet,
clotted cream, a little nutmeg.
Just allow the milk to become blood warm, and set in
a de* n dish, now add the sugar and rennet, stir well and put
aside lo set. When required for use, cover with the cream and
a sprinkle of nutmeg.
763. Oranfi^e Souffle — Ingredients — 6 oranges, sliced and peeled,
sugar, custard, yolks of 3 eggs, a pt. of milk, sugar to taste, grating
01 orange peel for flavor, white of the eg^.
Put into a glass dish a layer of oranges, then one of sugar,
and so on until all the oranges are used, and let it stand two
hours; make a soft boiled custard in the above proportions,
and pour over the oranges, when cool enough not to break the
dish. Beat the whites of the eggs to a stiff froth, sweeten to
taste and pour over the top. Serve cold.
764. Apple Charlotte— Ingredients — Some good cooking apples,
sugar (I lb. of apple pulp to }4 lb. of sugar), lemon flavcNring, tried
bread.
Bake good cooking apples slowly until done ; scrape out all
the pulp with a teaspoon, put it in a stewpan in the above pro-
portion ; stir it until the sugar is dissolved and the pulp stiff-
. 816
Sweet Dishes.
217
Take care it does not burn. Add a little lemon flavoring, and
place the apple in the centre of a dish, arringing thickly and
tastefully round it neatly cut pieces of the carefully fried
bread. If it is desired to make this dish very nice, each
piece of fried bread may be dipped in peach jam. Rhubarb
Charlotte may be made in the same manner. The rhubarb
must be boiled and stirred until a good deal of the watery
portion has evaporated, and then sugar, half a pound to one
pound of fruit, being added, it should be allowed to boil until
it is thick.
765. Charlotte Russe — Ingredients— |^ an oz. of isinglass, i pt. of
milk, sugar and vanilla to taste, I pt. of cream, Savoy biscuits, a
few ratafias.
Dissolve the isinglass in the milk ; whip the cream to a
strong froth, and when the isinglass and milk have cooled and
become a little thick, add it to them, pouring the cream with
force into the bowl, whipping it all the time. Grease a mould
(which must be scrupulously clean) and place Savoy biscuits
in each flute; sprinkle a few ratafias at the top, and when
nearly cold pour in the mixture. Serve with preserved
peaches.
766. Orange Fool — Ingredients — Juice of 3 Seville oranges, 2 well
beaten eggs, Yz pt. of cream, a little nutmeg and cinnamon, white
sugar to taste.
Mix the orange juice with the eggs, cream and spices.
Sweeten to taste. The orange juice must be carefully strained.
Set the whole over a slow fire, and stir it until it becomes
about the thickness of melted butter ; it must on no account
be allowed to boil ; then pour into a dish for eating cold.
767. Gooseberry Fool — Ingredients— i qt. of gooseberries, water,
sugar, I qt. of cream, macaroons or ratafias.
Pick one quart of quite young gooseberries, and put them
into a jar with a very little water and plenty of sugar ; put the
jar into a saucepan of boiling water till the fruit is quite tender,
then beat it through a cullender, and add gradually one quart
of cream with sufficient sugar to sweeten ; garnish the dish
with macaroons or ratafias.
768. Flumnnery (l)— Ingredients — l oz. bitter almonds, i oz. of sweet,
a little rose water, I pt. jelly stock, sugar to taste, i pt. thick cream.
Blanch, and then throw into cold water, the almonds; take
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The Dominion Cook Book.
I
them out and beat tliem in a marble mortar, with a little rose
water, to keep them from oiling, and put them into the jelly
stock. Sweeten with white sugar ; when it boils strain it through
a piece of muslin, and when a little cold put it into the cream,
stirring often till thick and cold. Wet moulds in cold water,
pour in the flummery and let them stand six hours before
turned out ; if made stiff wet the moulds, and it will turn out
without putting them into warm water, which destroys their
brightness.
769. Flumniiery (2) — Ingredients — 3 lai^e handfuls of small white
oatmeal, i large spoonAil of white sugar, 2 large spoonfuls of orange
flower water.
Put three large handfuls of very small white oatmeal to steep
a day and night in cold water ; then pour it off clear, and add
as much more water, and let it stand the same time. Strain it
through a fine hair-sieve, and boil it till it is as thick as hast\-
pudding ; stirring it well all the time. When first strained, put
to it the white sugar, and flower water. Pour it into shallow
dishes ; and serve to eat with milk, or cream and sugar. It is
very good.
770. Rice Flummery— Ingredients — I pt. of milk a small piece of
lemon peel and cinnamon, rice, flour, sugar to taste, a dessertspoon-
ful of peach water or a bitter almond beaten.
Put the lemon peel and cinnamon into the milk and bring to
a boil, mix with a little cold milk as much rice-flour as
will make the whole of a good consistence, sweeten, and add
the flavoring, then boil it obser/ing it does not burn ; pour in
a shape or pint basin, removing the spice. When cold turn
the flummery into a dish and serve with cream, milk, or custard
rovmd.
771. Isinglass Blanc-Manee— Ingredients— I oz. of isinglass,
I qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to
taste, 2 oz. of sweet and i oz. of bitter almonds.
Boil the isinglass in the water till it is reduced to a pint ;
then add the whites of the eggs with the rice-water to prevent
the eggs poaching, and sugar to taste ; run through the jelly-
bag ; then add the almonds ; give them a scald in the jelly,
and pour them through a hair-sieve ; put it in a china bowl ;
the next day turn it out, and stick it all over Tvith almonds,
blanched and cut lengthways. Garnish with green leaves or
flowers.
Sweet Dishes.
219
772. Clear Blanc-Mans^e- Ingredients— i qt. of strong calfs foot
jelly, whites of 4 ege[s, i oz. of bitter and i of sweet almonds, a
spoonful of rose water, 3 spoonfuls of cream.
Skim off the fat and strain the calfs foot jelly ; beat the
whites of the eggs, and put them to the jelly ; set it over the
fire, and keep stirring it till it boils ; then pour it into a jelly-
bag, and run it through several times till it is clear ; beat the
sweet and bitter almonds to a paf^te, with the rose water
squeezed through a cloth ; then mix it with the jelly and the
cream ; set it over the fire again, and keep stirring it till it is
almost boiling ; then pour it into a bowl, and stir it very often
till it is almost cold ; then wet the moulds and fill them.
773. Rice Blanc-Mangle— Ingredients — 6 oz. of the best rice, I pt.
of water, Yz pt. of milk or cream, 3 oz. of white sugar, vanilla
flavoring, any kind i)f preserve.
Put the rice into a pipkin with the water and let it sim-
mer slowly in the oven for two or three hours. Then add the
cream or milk, sugar and flavoring. Boil up over the fire, and
pour into a mould. When quite cold serve with any kind of
preserve.
//
4. Cornflour Blanc-Mange- Ingredients— 4 or 5 tablespoon-
fuls of cornflour, a little over a qt. of milk.
Mix the corn to a stiff paste with a little of the milk. Put
rest of the milk in a stewpan and set on the fire. Put the rind
of a lemon in to infuse. Add sugar to taste, and when on the
point of boiling, strain, and add to the corn flour ; return to the
stewpan and boil ten minutes. Wet a mould and pour the
blanc mange into it. Serve with jelly, or milk and sugar.
775. Boiled Custard— Ingredients— I qt. of sweet milk, a stick of
cinnamon, rind of i lemon, a few laurel leaves or bitter almonds,
sugar to taste, yolks of 8 eggs, whites of 4.
Boil the milk with the cinnamon, lemon rind, and laurel
leaves or bitter almonds, and sugar. Beat the yolks of the eggs
with the whites, add a little milk and strain into another dish.
When the milk boils remove from the fire, and strain ; then
add the egg to it. Return the whole to the saucepan and set
on the fire, stirring diligently. Let it come to the boiling point,
then pour into a jug and stir till nearly cold It should be as
thick as rich cream. Pour into glass, grate a little nutmeg over
them and serve.
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The Dominion Cook Book.
I
776. Boiled Almond Oustard— Ingredients— 4 bay leaves, i pt.
of cream, a stick of cinnamon, I pt. of milk, i doz. bitter and 2 doz.
sweet almnnds, 4 whole eggs, 8 yolks of eggs, white sugar to taste.
Put the bay leaves with the cinnamon, cream, and milk into
a clean saucepan on a slow fire, till they boil. While this is
doing grate the sweet and bitter almonds into a basin, break in
the whole eggs and the yolks one by one into a teacup, and as
you find them good, put them into a basin ; mix in sufficient
loaf sugar in powder to sweeten it to your palate, whisk all well
together, and when the milk boils take it off the fire for a
minute or two before you put it in; mix it well with the
whisk, and strain it through a hair-sieve into the saucepan
that the cream was boiled in. Put it again on the fire, which
must be slow, and stir it well till it begins to thicken, (it must not
boil, or you will spoil it) ; remove it from the fire, and keep
stirring it well till it is cool, otherwise it may curdle. As soc'i
as it is cold you can put it into the glasses or cups ; grate a
little nutmeg on the top of each.
777. Almond Custard — Ingredients — i pt. of new milk, i cup of
pulverized sugar, ^ lb. of almonds blanched and pounded, 2 tea-
spoonfuls rose water, the yolks of 4 eggs.
Stir this over a slow fire until it is of the consistency o^
cream, then remove it quickly and put into a dish. Beat the
whites with a little sugar added to the froth, and lay on top.
778. Oran^O Custard — Ingredients — I Seville orange, 4 oz. white
sugar, yolks of 4 eggs, I pt. of boiling cream, preserved orange.
Boil the rind of half the orange very tender j beat it in a
marble mortar very fine; put to it the juice of the orange
and the :.ugar with yolks of the eggs. Then pour in
gradually the boiling cream. Continue beating until cold.
Pour into custard cups and stand in a dish of hot water. Allow
them to stand until they are set, then take them out and gar-
nish with some preserved orange on the top and serve.
779. Frozen Custard with Fruit— Ingredients— 2 pts. of milk,
same of cream, 6 eggs, 3 teacups of sugar, i pt. of berries, or peaches
cut up small.
Let the milk nearly boil ; beat the yolks of the eggs with
the sugar and add the milk by degrees. Whip the whites of the
eggs to a froth and add to the mixture ; put all in a saucepan,
stirring till it is a nice thick and smooth custard. When per-
Sweet Dishes.
221
fectly cold whisk in the cream and freeze. If the custard is
allowed to freeze itself, stir in the fruit after the second beating.
780. Oustard— Ingredients — 1% qts. rich milk, i cup sugar, ^ box
gelatine, 4 eggs, vanilla to taste.
Dissolve the gelatine i". the milk ; add the yolks and sugar ;
let it come to a boil, then remove from the fire. When cool,
add whites of eggs, etc. Pour into mould. To be eaten with
cream, if preferred.
781. Baked Custard — ingredients — Some nice pastry, 4 eggs, 3
gills of new milk, sugar to taste.
Line a good sized dish with the pastry ; beat the eggs
well, add slowly the new milk, sweeten to taste ; pour on to
the paste ; bake in a moderate oven. Can be eaten hot or
cold.
782. Chocolate Custard— ingredients— l qt. of milk, yolks of 6
eggs, 6 tablespoonfuls of sugar, ^ a cup of grated vanilla chocolate.
Boil the ingredients until thick enough, stirring all the time.
When nearly cold flavor with vanilla. Pour into cups, and
put the whites of the eggs beaten with some powdered sugar
on top.
783. Chocolate Creaitl— ingredients- Yolks of 6 eggs (strained), 2
oz. of powdered white sugar, 2 oz. of grated chocolate, i pt. of milk,
4 sheets of best French gelatine dissolved in a little milk, i pt. of
well-whipped cream.
Mix the yolks of eggs with the sugar and chocolate, add the
milk ; set the mixture on the fire in a double saucepan, the
outer one filled with hot water, and kept stirring till the cream
thickens ; add the dissolved gelatine and strain it into a basin ;
put this over ice, stirring till the mixture begins to set, then add
the well-whipped cream. Put a mould in the ice, pour in the
cream, cover it with ice, arid when quite set, turn it out and
serve.
784. CofFee Cream — ingredients — I breakfastcupful of made coffoe,
a little more than ^ pt. of boiled milk, 8 yolks of eggs, a pinch of
salt, yi lb. sugar, 2 oz. of dissolved gelatine.
Put the coffee into a stewpan with the milk ; add the vclks,
salt and sugar ; stir the cream briskly on the fire until it .egins
to thicken ; stir for a minute longer and then run it through a
sieve into a basin, add the gelatine, mix and set the cream in a
mould embedded in rough ice.
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222
The Dominion Cook Book.
I
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785. Lemon O ream— ingredients— i pt. of thxk cream, yolks of 2
eggs, 4 oz. of fine sugar, rind of one lemon cut thinly, juice of the
lemon.
Well beat the yolks and add to the cream, sugar and rind
of the lemon ; boil, and then stir it till almost cold ; put the
juice of the lemon into a dish and pour the cream upon it, stir-
ring until quite cold.
786. Lemon Cream Solid— Ingredients— >^ a pint of cream, the
juice of 3 lemons and the rind of 2, ){ lb. of loaf sugar in small lumps.
Rub the sugar on the lemons, and lay them at the bottom
of the dish, pour the lemon juice over, make the cream a little
warm, then, standing on a chair, and with the dish on the
ground, pour the cream on so as to froth it.
787. Almond Cream — Ingredients — 4 oz. swee. almonds, a few
bitter almonds, a quart of cream, juice of 3 lemons ^sweetened), a
little orange flower water.
Blanch and pound the almonds in a mortar, moistening
with a little orange flower water. Add the cream and tiie
sweetened juice of the lemons. Beat to a froth, which take off
on the shallow part of a sieve ; fill glasses with some of tne
cream and some of the froth.
788. Substitute for Cream.
Wf; have just met with the following in an Indian recipe
book ; " Beat the white of an egg to a froth, and mix well with
it a very small lump of butter. Add it to a hot liquid gradu-
ally, so that it may not curdle."
789. Burnt Cream (i)— Ingredients— i pint of cream, 1 stick of cin-
namon, a little lemon peel, the yolks of 4 eggs, sugar to taste.
Boil the cream with a stick of cinnamon and lemon peel ;
take it off the fire and pour it very slowly into the yolks of the
eggs, stirring till half cold ; sweeten, and take out the spice,
etc., pour it into the dish ; when cold, strew white pounded
sugar over and brown it with a salamander
790. Burnt Cream (2).
Make a rich custard without sugar, boil lemon peel in it.
When cold sift a good deal of sugar over the whole, and brown
the top with a salamander.
791. Parisienne Cream — Ingredients — i ounce of fine isinglass, i
pt. of thin cream, 3 oz. of sugar broken into small lumps, >i pt. of
rich cream, 8 oz. of the finest apricot or peach jam.
Sweet Dishes.
223
am, yolks of 2
ly, juice of the
gar and rind
)ld ; put the
upon it, stir-
of cream, the
n small lumps.
the bottom
ream a little
dish on the
nonds, a few
sweetened), a
moistening
m and the
lich take off
:>me of tiie
idian recipe
lix well with
quid gradu-
1 stick of cin-
taste.
emon peel ;
i^olks of the
the spice,
:e pounded
I peel in it.
and brown
le isindass, i
ips, >|^pt, of
Dissolve the isinglass in the thin cream, and strain it
through folded muslin ; put it into a clean saucepan with the
lump sugar, and when it boils add the rich cream ; add it by
spoonfuls to the jam, which has been passed through
the sieve when made. Mix the whole smoothly, and put it
into a mould and stir till nearly cold, to prevent the jam sink-
ing to the bottom. Put it on ice, and when set turn it out and
servf The strained juice of a lemon may be added when
making the cream, and is a great improvement.
792. PineaiPple Cream — Ingredients — A tin of preserved pineapple,
6 oz. ot sugar, }4 pint of wafer, 7 sheets of best French gelatine
dissolved in a little milk, i pt. of cream.
Pound the pineapple in a mortar, add the sugar and water ;
boil for fifteen minutes and press through a tammy. Dissolve
the gelatine in a little milk ; whip the cream to a froth ; mix
the gelatine with the pineapple pulp, then quickly work in the
cream. Pour the mixture into a mould, and put on ice to set.
When wanted, dip the mould in hot water and turn out the
cream.
793. Stravifberry Cream— Ingredients— i pot of good strawberry
jam, 9 sheets of the best French gelatine, i qt. of cream.
Take jam, and pass through a tammy, add the gelatine dis-
solved in a little milk, then add the cream whipped to a froth,
put into a mould and lay on ice to set. When wanted dip the
mould in hot water and turn out the cream.
794. Lemon Cream (made without cream)— Ingredients—
4 lemons, 12 tablespoonfuls of water, 7 oz. of powdered white sugar,
yolks of 9 eggs.
Peel the lemons very thinly into the above proportion of
water, then squeeze the juice into the sugar. Beat the yolks,
thoroughly and add the peel and juice together, beating for
some time. Then strain into your saucepan, set over a gentle
fire and stir one way till thick and scalding hot. Do not let it
boil or it will curdle. Serve in jelly glasses.
795. Ratafia Cream — Ingredients — 3 or 4 peach or nectarine leaves,
I pt. of cream, yolks of 3 eggs, sugar to taste, a little ratafia.
Boil the leaves in the cream with a little ratafia. Remove
the leaves, beat the yolks of the eggs and strain, then add to
the mixture. Sweeten to taste. Scald till thick, stirring all the
time. Then pour into china dishes and when cold serve.
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796. OofTee Ice Oream — ingredients — 5 oz. of coffee lierries, a
breakfast cup of milk, 2 of cream, a tablespoonful of arrowroot, j4
lb. of sugar.
Add the cream and milk together and boil, then pour into
a can. While this has been going on, let the coffee berries be
put on in a tin in the oven for five or six minutes ; then put
them with the cream. Leave to cool and then strain through
a sieve and add the remaining ingredients. Boil again (stirring
all the time) until it thickens. Freeze in the usual way.
797. OhOCOlate Ice Cream— Ingredients— 6 tablespoonfuls of
grated chocolate, 2 breakfast cups of cream, i of fr'^sh milk, and ^
lb. of sugar.
Stir the chocolate into the milk, mixing well, add remaining
ingredients and freeze.
798. Ice Cream — Ingredients — i^ lbs. of any kind of preserved fruit,
I qt. of cream, juice of two lemons, sugar to taste.
Take the whole of the ingredients, and work through a sieve.
Then freeze in a freezing can, and work until it is frozen. Then
turn out and serve.
799. Another Ice Cream— Ingredients— i qt. of milk, 2 eggs, ^
lb. of sugar, 2 tablespoonfuls of corn starch or arrowroot, l qt. of
cream.
Scald the milk, yolks of eggs, sugar and corn starch or
arrowroot, until it of the consistency of custard. Then allow
to cool. When cool add the cream whipped and the whites of
the eggs whisked to a stiff froth. Sweeten to taste, flavor and
freeze in the usual way.
294
IcK Creams.
225
RECIPES FOR MAKING ICE CREAM
Note. — When pure cream is used, half the number of
quarts that the can will hold will be sufficient, as the beater will
make it light and spongy so that it will nearly fill the can. In
using milk the can may be three-fourths filled.
800. Dissolve in two quarts of pure fresh cr(?am, twelve to
fourteen ounces of best white sugar, flavor as given below, strain
into the freezing can and freeze according to above directions
001. Making Ice Cream from Milk. — Bring two quarts rich
milk to a boiling point, stir in two tablespoonfuls of arrowroot
or corn starch, previously rubbed smooth in a cupful of cold
milk. Remove from the fire and add four eggs and three quar-
ters of a pound of sugar well beaten together, stir all well
together and then set aside to cool. P'lavor and freeze as
before directed.
)reservcd fruit,
FLAVORS
802. Vanilla. — One tablespoonfulof good extract of Vanilla.
803. Lemon. — About three teaspoonfuls each of extract of
Lemon and Lemon juice.
804. Bisque. — Add about two handfuls of powdered sifted
dry sponge cake and a dessertspoonful of extract of Nectarine.
805. ChocoLite Ice Cream. — Melt in a porcelain dish two
ounces of Baker's chocolate, and about three ounces of water
and four ounc s of fine white sugar, dissolve and strain into the
cream in freezing can, and proceed as directed above.
806. Fruit Ice Cream. — To two quarts of cream add about
one quart of juice of such fruits as cherry, currant, strawberry,
peach, orange; etc finely strained, and one and a half pounds
of fine white sugar, and freeze as above.
807. Fruit Ices. — Dissolve three pounds of fine white
sugar in two quarts of water and one quart of finely strained
juice of any of the above named fruits, and freeze the same as
ice cream, It requires more time than the latter, and will not
increase so much in bulk. For orange and strawberry ices add
the juice of one large lemon.
These recipes are kindly furnished us by ihe '* American
Machine Co.," Philadelphia.
15
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^^^:^l PR> SERVES JV^r^^^^
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OBSERVATIONS ON PRESERVING.
Fruit for preserving must be gathered in dry weather, and
should be carefully selected, discarding all bruised fruit,
and purchasing only that o*" the largest and finest quality. Use
only the best white sugar, or the preserve cannot be perfect,
and nothing is saved. If common sugar is used, it causes a
greater amount of scum, and of course this must be taken ofT,
consequently evaporation reduces the quantity. In making
syrups the sugar must be pounded and dissolved in the syrup
before setting on the fire ; no syrups or jellies should be boiled
too high. Fruits must not be put into a thick syrup at first.
Fruits preserved whole or sliced may be boiled in a syrup made
of two pounds of sugar to every one pound of water, the quan-
tity of syrup differing in some cases, but the general rule is one
and a half the substance of fruit. We have found the following
very good : To clarify six pounds of sugar, put into a preserv-
ing pan, and pour to it five pints of cold spring water ; in
another pint beat lightly up the white of one small egg, but do
not froth it very much ; add it to the sugar, and give it a stir to
mix it well with the whole. Set the pan over a gentle fire when
the st.gar is nearly dissolved, and let the scum rise without
being disturbed ; when the syrup has boiled five minutes take
it from the fire, let it stand a couple of minutes, and then skim
it very clean ; let it boil again, then throw in half a cup of coid
water, which will bring the remainder of the scum to the
surface ; skim it until it is perfectly clear, strain it through a
thin cloth, and it will be ready for use, or for further boiling.
All unripe fruit must be rendered quite tender by gentle
scalding, before it is put into syrup, or it will not imbibe the
sugar : and the syrup must be /A/« when it is first added to it,
and oe thickened afterwards by frequent boiling, or with addi-
tional sugar; or the fruit will shrivel instead of becoming plump
226
Preserves.
227
fy4ik<-
G.
weather, and
ruised fruit,
uality. Use
: be perfect,
1, it causes a
be taken off.
In making
in the syrup
lid be boiled
yrup at first.
, syrup made
br, the quan-
il rule is one
;he following
to a preserv-
; water ; in
egg, but do
^e it a stir to
tie fire when
rise without
ninutes take
d then skim
cup of coid
tum to the
it through a
IX boiling,
er by gentle
; imbibe the
added to it.
If with addi-
ming plump
and clear. A pound of sugar boiled for ten minutes in one pint
of water will make a very light syrup ; but it will gradually
thicken if rapidly boiled in an uncovered pan. Two pounds
of sugar to the pint of water, will become thick with a little
more than half an hour's boiling, or with three or four separate
boilings of eight or ten minutes each ; if too much reduced it
will candy instead of remaining liquid.
In making jams many cooks after allowing the proper pro-
portions of sugar to the fruit, put into the preserving pan
without removing stones or skins until after boiling, as the
flavor is thought to be finer by adopting this method. Glass
bottles are preferable to any other as they allow inspection to
detect incipient fermentation, which may be stayed by re-boiling.
Copper or brass preserving pans are the best kind to use, but
they require a gieat deal of care to keep clean ; the enamelled
are very nice and easily kept in order. Jams should be kept
in a dry, cool place, and if properly made will only require a
sniall round of writing paper, oiled, and laid on to fit ; now tie
down securely with a second paper brushed over with the white
of egg to exclude the air. If you should have the least fear of
the store closet being damp, it would be better for the first
paper to be dipped in brandy. Inspect them every two or
three months.
808. Plum Janfl— Ingredients— Allow % lb. of white sugar to i lb. of
fruit.
It is difficult to give the exact quantity of sugar to be used
in plum jam, in fact it entirely depends upon the quality of the
plums used, therefore your own judgment will be necessary.
A«ter weighing the plums, halve them and remove the stones ;
then place on a large dish and sprinkle with the sugar, leave
them thus for twenty-four hours ; then put into a preserving
pan and let them simmer gently on the back of the stove for
about twenty-five or thirty minutes, then boil very quickly, for
a quarter of an hour, skimming carefully, and stirring with a
wooden spoon to prevent the jam sticking. It greatly improves
the jam to put some kernels from the plum stones into it.
809. Red Currant Jam— Ingredients— ^ of alb. of white sugar
to every pound of fruit.
Let the fruit be very ripe, remove from the stalks with a sil-
ver fork J dissolve the sugar over the fire, then put in the cur-
228
The Dominion Cook Book.
rants anci boil for half an hour, stirring and skimming all the
time. Put into jars and cover air tight.
8io. Black Currant Jam— Ingredients— i gill of water, i lb. of
fruit to I lb. of su^ar.
Purchase the fruit ripe and dry ; having stripped from the
stalk which can be done nicely with a silver fork, place them
and the water into your preserving pan ; boil for ten minutes ,
then add the sugar, and allow to boil three-quarters of an hour
from the time it begins to simmer ; keep it constantly stirred ;
carefully remove the scum. When done pot in the usual man-
ner.
8x1. Raspberry Jam— Ingredients— Allow i lb. of white sugar to i
lb. of fruit, and 2 wine glasses of red currant juice.
Directly this 'ruit is purchased preserve it, if allowed to
stand the jam and the flavor will not be so good ; place in pre-
serving pan and allow to boil twenty minutes, stirring constantly;
add the sugar and currant juice and boil for half an hour. Be
particular to skim well as this will make the jam nice and clear.
When done, place in pots and cover.
8i2. Rhubarb Jam — Ingredients — Rhubarb, to a pound of pulp
allow I lb. of sugar, i oz. sweet almonds blanched and chopped, and
half a lemon cut into slices.
Peel and cut up the rhubarb, boil till reduced to a pulp
with a very little water, add the sugar, almonds and lemon, boil
for three-quarters of an hour or an hour, remove the lemon
peel and put it into pots.
813. Creen Grape Jam— Ingredients— To I lb. of grapes allow ^^
lb. of sugar.
Pick them carefully and reject any that are injured, wash
them. Put the grapes into a preserving pan, then a layer of sugar,
then a layer of grapes. Boil on a moderate fire, stirrmg it all
the time to prevent its burning, and as the grape stones rise take
them out with a spoon, so that by the time the fruit is suffi-
ciently boiled — about one hour — the stones will all have been
taken out. Put into jars and cover in the usual way.
814. Blackberry Jam— Ingredients — To every lb. of picked fruit
allow I lb. of loaf sugar and ^ lb. of apples peeled and cored, and
cut quite small.
Boil the fruit for ten minutes, add the sugar, boil, stir and
Preserves.
229
ater, i lb. of
aes allow U
remove all scui.i, it will take from half to t!irec-{iii;\rtcrs of an
hour.
815. Stravirberry Jam— Ingredients— To 1 lb. of fruit allow ^ lb.
or I lb of sugar, to 4 lbs. of strawberries add 1 pt. af red currant juice.
Put the currant juice and strawberries on to boil for thirty
minutes, and stir carefully all the time. Then put in the sugar
and boil up very quickly for twenty or twenty-five minutes
removing any scum that arises. Put into your jars, covering
air tight. If a pound of sugar is used there will be more jelly.
816. Apple Jam — Ingredients — Allow to every lb. of pared and cored
fruit }( lb. of white sugar, the rind of i lemon and juice of half a
lemon.
Having peeled and cored the apples weigh ihem, and slice
them very thin. Place in a stone jar and surround with boiling
water, allow them to boil until tender ; when tender place in
a preserving pan, add the sugar, grated lemon rind and juice.
Boil slowly half an hour from the time it begins to simmer,
remove the scum, put into jars and cover in the usual manner.
817. Preserved IVieSonS—Ingredients— Melon, salt and water,
best white ginger to taste. To make syrup, i qt. of water to i lb.
of white sugar, the rind of 3 lemons, another I lb. of sugar to each
qt. of syrup.
Take away the rind and seeds, and cut the melon about the
size of pieces of ginger. Put them in strong salt and water
and let them remain for ten days, when it must be poured off,
and fresh water put instead ; this must be changed twice daily
for three or four days till all taste of salt is gone from the
melon. Scrape tlie outside of the best white ginger (the
quantity according to taste), put it into a thin syrup made of
the above proportions of water and sugar, drain the fruit, and
pour the syrup and ginger over it boiling hot. Repeat this for
three days, then add another pound of sugar to each quart of
syrup ; when boiled and skimmed add the rind of three lemons,
cut lengthwise, to each quart, put in the melons, and simmer
until clear. After the first day's simmering the ginger may be
sliced to impart Liore flavor, but it must not be allowed to boil.
The syrup, when done, must be rich and thick. It is better
when kept a year.
818. To Preserve Citron— Ingredients— Citron, sugar and water.
Purchase fine citrons, pare and slice one inch thick, cut
I' I, ■
. '1 ,
230
The Dominion Cook Book.
again into strips, remove the seeds, weigh and allow one pound
of sugar to one pound of fruit. Make a syrup, say three
pounds of sugar, three gills of water ; when boiling add the fruit
and boil three-quarters of an hour, test if done by piercing with
a broom straw, and a few minutes before removing trom the fire
slice and seed a lemon, and with one root of ginger put into
preserving pan, pot and cover air tight.
819. Preserved Punnpkins— Ingredients— Equal propo.-llons o|
sugar and pumpkin, I gill of lemon juice.
Cut the pumpkin in two, peel and remove the seed, cut in
pieces about the size of a fifty-cent piece, after weighing place
in a deep vessel in layers, first sprinkling a layer of sugar then
of pumpkin and so on, until it is finished ; now add the lemon
juice and set aside for three days ; now for every three pounds
of sugar add three gills of water, and boil until tender. Pour
into a pan, setting aside for six days, ro* r off the syrup and
boil until thick, skim and add the pumpkin while boiling ;
bottle in the usual manner.
820. Quinces Preserved Whole -Ingredients— Some ripe
quinces, to every pint of water allow 3 lbs. of white sugar.
Pare the quinces and put them into the preserving pan,
three-parts covered with cold water (if they should float while
the water is being poured on them, press them down with a
plate until you have gauged the exact height of the water) ;
take out the quinces, measure the water and add the sugar.
Let this boil rapidly in the preserving pan for five minutes, and
then put in the quinces. The syrup should not cover them at
first, but when they are half-cooked it will then an,[^)y cover the
fruit. Boil the quinces rapidly, until soft enougli r v; a knitting-
needle to pierce them easily, which should be •ri ; j' icur and a
half, reckoning from the first boiling up. Take he quinces
out carefully, so as not to break them and lay them on dishes
to cool. Run the syrup through a jelly bag or a piece of new
flannel, put in a gravy strainer : this frees it of all odd little bits
that may boil from the outside of the quinces, and makes it
clearer. Put the syrup back in the preserving-pan, and boil it
rapidly until it will jelly when dropped on a plate ; put the
quinces into the boiling syrup, and let them simmer gently for
ten minutes. Place each quince carefully in wide-necked jars,
pour the hot syrup over them, and when cold cover in the
usual way.
^i
Preserves.
231
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821. Preserved Oranges— Ingredients — Anynujuber of oranges,
with rather more than their weight in sugar, allow rather more than
half a pint of water to each pound of sugar.
Slightly grate and score the oranges round and round with
a knife, but not very deeply. Put them into cold water for
three days, changing the water twice each day. Tie them uf
in a cloth and boil them until they are quite soft, that is, soft
enough to Le penetrated by the head of a pin. While they ar«^
boiling place the sugar on the fire with the water, let it boil for
a few minutes, then strain it through muslin. Put the oranges
into the syrup and boil till it jellies and is of a yellow color.
Try the syrup by putting some to cool, it should not be too
stiff. The syrup need not cover the oranges completely, but
they must be turned so that each part gets thoroughly done.
Place the oranges in pots, cover with syrup, and tie down with
brandied papers. This an excellent way of preserving oranges
or shaddocks whole. Only they should be looked at now and
then, and boiled up again in fresh syrup, if what they are in
has become too hard, which, however, if tbey have been pro-
perly done, will not be the case. They form a nice dish for
dessert or for serving, filled with whipped cream or custard,
either cold or gently warmed through in the syrup in a stewpan.
822. Quince Marmsilade — Ingredients — Quinces, to every lb. of
pulp allow 2 lbs. of sugar.
Hub off all the down from the quinces and cut off the tops
and stalks. Put the quinces in a preserving pan with plenty of
water and boil till they are soft ; then remove them from the
fire, and pass the ^ilp through a hair sieve and beat it till it is
soft and white ; put the sugar on the fire with water, ana kt it
boil till it is thick, and will fall from the spoon in flakes, com-
monly called feather point. Take the pan off the fire and mix
in the pulp ; it is best to put a little of the sugar to the pulp,
and keep on adding by degrees till it is tolerably thin, w.!-en it
will mix more readily with the larger quantity ot sugar : when
all is well mixed, return the pan to the fire and let the mixture
get thoroughly warm, but do not allow it to boil, and stir all
the time or it will get burnt. Put the jam into jars and allow
them to stand in the sun for tw(i or three days, when there
ought to be a thick crust on the top.
823. Orange Marmalade— ingredients -Twelve fair-sized Seville
oranges, some spring water, juice of 3 or 4 oranges, to every lb. of
peel and juice allow l'/^ lbs. of white sugar, allow to this amount ot
sugar, l}4 pts. of water.
232
The Dominion Cook Book,
Take the oranges with smooth, highly-colored skins, score
the peel off in quarters, taking with it as much of the white
skin as you can without breaki.ig the pulp ; as you remove the
peel put it into a basin of spring water ; put it all, when ready,
into a stejvpan, with enough spring water to cover the peel ;
change the water several times during the boiling process, and
when the peel is quite soft and very tender, take it out of the
pan and drain it on a hair sieve. Spread out the peel, when
nearly dry, on a pasteboard, and cut it into fine shreds; squeeze
the oranges and add the juice of the lemons ; then add the
sugar, allow to this amount of sugar the above proportion of
water obtained by washing and straining the pulp of the
oranges. Boil and skim carefully fifteen or twenty minutes,
then add the washed pulp and juice, and boil for twenty or thirty
minutes, or until it jellies properly.
824. Preserved Crab Apple— Ingredients— Apples, water.
Purchase fine red Siberian crab apples, pick out those with
the stems on, place in pioserving pan just covering them with
warm wa'er, now simmer until the skin breaks, drain and with
a small knife remove the cores. Allow a glass of water and
one and a half pounds of sugar to each pound of fruit. Boil
water and sugar until no scum appears, put in apples, cover and
simmer until tender ; now take up the fru't, spread on dishes
to cool. The syrup may be flavored with lemon. About three-
quarters fill your jars with apples and then pour over syrup,
allow to cool and then cover.
825. Apple Marnnsilacle — Ingredients — Some good cooking apples,
^ lb. of fruit, Yi teacupful of water to 6 lbs. of sugai-, a few cloves,
cinnamon or lemon peel for flavor.
Peel, core and thinly slice the apples (apples that cook to
a smooth pulp easily) ; put the sugar in a preserving pan (a tin
or iron saucepan will turn them black), with the water ; let it
gradually melt and boil it for ten minutes ; then put in the
sliced apple and a few cloves, cinnamon or lemon peel to flavor
if liked. Boil rapidly for an hour, skim well and put in jam
pots ; it should be quite a smooth pulp, clear and a bright
amber color. Will keep good for twelve mouths.
S26. Street Tomato Pickle— Ingredients— 3^^ Ibe. of tomatoes,
I ^^ lbs. ot sugar, Yx oz, each of cinnamon mace and cloves mixed, i
pt. of vinegar.
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Preserves.
^33
ii].
1 1'
Peel and slice the tomatoes, sticking into them the cloves ;
put altogether into a stewpan and stew an hour. When done
pack in glass jars and pour the syrup over boiling hot.
827. Sweet Peach PJckle— ingredients— To 4 lbs. of peaches
allow 2 lbs. white sugar, ^ oz. each of mace, cinnamon and cloves
mixed, and i pt. of the best white vinegar.
Pour scalding water over the peaches and remove the skins
with a butter knife, drop into cold water, stick four cloves in
each peach. Lay the pedches in preserving pan with the
sugar sprinkled over them, bring gradually to the boil, add
vinegar and spice, boil five or six minutes. Remove the peaches
and place in bottles. Boil the syrup thick and pour over
boiling hot.
828 To Keep Chestnuts (for winter use).
Dry them after removing them from their green husks ;
put in a box or barrel mixed with, and covered over by, fine
and dry sand. Three gallons of sand to one gallon of chest-
nuts. If there be maggots in any of the nuts they will come
out and work up through the sand to get the air, and thus
you have the chestnuts sweet, sound and fresh.
829. To Keep Walnuts Fresh.
Put a dessertspoonful of salt into one quart of water. Put
the nuts in and let them stand a day and a night, then with a
clean cloth rub dry and store.
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CANNED FRUITS, Etc.
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CANNING FRUIT.
830. Peaches (to can).
First prepare the syrup. For canned fruits, one quart oi
granulated sugar to two quarts of water is the proper propor-
tion ; to be increased or lessened according to the quantity of
fruit to be canned, but always twice as much water as sugar.
Use a porcelain kettle, and, if possible, take care that it is kept
solely for canning and preserving— nothing else. Have another
porcelain kettle by the side of ttie first, for boiling water (about
three quarts). Put the peaches, a few at a time, into a wire
basket, such as is used to cook asparagus, etc. See that it is
perfectly clean and free from rust. Dip them, when in the bas-
ket, into a pail of boiling water for a moment and transfer
immediately into a pail of cold water. The skin will then at
once pee; off easily, if not allowed to harden by waiting. This,
besides being a neat and expeditious v-'ay oi" peeling peaches,
also saves the best part of the fruit, which is so badly wasted
in the usual mode of paring fruit. As sooii as peeled, halve
and drop the peaches into boiling water, and let them simmer
— not boil hard —till a silver fork can be passed through them
easily. Then lift each half out separately with a wire spoon
and fill the can made ready for use, pour in all the boiling
syrup which the jar will hold, leave it a moment for the fruit
to shrink while filling the next jar, then add as much more
boiling syrup as the jar will hold, and cover and screw down
tightly immediately. Continue in this way, preparing and seal
ing only one jar at a time, until all is done. If any syrup is
left over, add to it the water in which the peaches were sim-
mered, and a little more sugar, boil it down till it " ropes "
from the spoon and you have a nice jelly, or, by adding some
peaches or other fruit, a good dish of marmalade. Peaches or
other fruit, good, but not quite nice enough for canning, can be
234
Canned Fruits, Etc.
235
used up in this way very economically. Peaches to be peeled
as directed above should not be too green or too ripe, else, in
the first place, the skin canpot be peeled off, or if too ripe, the
fruit will fall to pieces.
J31. (Another way).
After peeling and halving as above directed, lay a clean towel
or cloth in the bottom of a steamer over a kettle of boiling
water and put the fruit on it, half filling the steamer. Cover
tightly and let it steam while making the syrup. When that is
ready, and the fruit steamed till a silver fork will pass through
easily, dip each piece gently into the boiling syrup, then as gently
place in the hot jar, ana so continue till all have been thus
scalded and put in the jar. Then fill full with syrup, cover and
seal immmediately. While filling, be sure and keep the jars
hot.
S32. (Another way).
Peel, halve, remove the stones, and prepare the syrup as
directed, and when it is boiling drop in enough fruit for one
jar, watch closely, and the instant they are sufficiently tender,
take out each half with care and put into a hot jar till full.
Tiien dip in all the boiling syrup it will hold. Cover tightly,
set aside, and prepare for the next jar. Be sure and skim the
syrup each time before adding more fruit. After jars are filled
and the covers screwed on, before setting them away, every
lifcle while give the screw another twist until it cannot be
moved farther.
833. Pears.
The skin w'l^ not peel off so easily as the peach by dipping
them in boiling vater, but it will loosen or soften enough to be
taken off with less waste of the fruit than if pared without
scalding. Prepare the syrup and proceed as for peaches. They
will require longer cooking, but as soon as a silver or well-
plated fork will pass through easily, they are done. Longer
cooking destroys the flavor.
S34. Pineapples.
Pare very carefully with a silver or plated knife, as steel
injures all fruit. With the sharp point of the knife dig out as
near and with as little waste as possible, all the " eyes '' and
black specks, then cut out each of the sections iu which the
236
The Dominion Cook Book.
" eyes " were, in solid pieces clear down to the core. By doing
this all the real fruit is saved, leaving the core a hard, round
woody substance, but it contains considerable juice. Take
this core and wring it with the hands as one wrings a cloth, till
all the juice is extracted, then throw it away. Put the juice
thus saved into the syrup, let it boil up for five minutes, skim
till clear, then add the fruit. Boil as short a time as possible,
and have the flesh tender. The pineapple loses flavor by over-
cooking more readily than any other fruit Fill into well-
heated jars, add all the syrup the jar will hold, cover and screw
down as soon as possible.
835. Pli^ims.
Plums should be wiped with a soft cloth or dusted, never
washed. Have the syrup all ready, prick each plum with a
silver fork to prevent the skin from bursting, and put them into
the syrup. Boil from eight to ten minutes, judging by the size
of the fruit. Dip carefully into the hot jars, fill full, and screw
on the cover immediately. Cherries may be put up in the
same way. — Beecher.
836. Pears (canned)— ingredients— Bartlett pears, 1 qt. ot fruit, i
pt. of water, ^ lb. of white sugar.
Make the syrup and set on the stove to boil, peel the pears
and plunge into cold water as soon as pared, when the syrup
boils put the pears in, and boil until you can pierce them
easily with a piece of broom straw, dip the cans in hot water,
put in the fruit, pour boiling syrup over and seal.
837. Plums (canned) — Ingredients — Syrup, 2 wineglasses of water
and % lb. of sugar to each 3 qts. of fruit.
When the sugar is melted and the water luke-warm put the
plums in. Let it come slowly to the boil. Let them boil gently
for five minutes. Put the plums into bottles, fill them with the
boiling syrup (take care that there is as much syrup in the bot-
tles as they will hold). Screw up immediately and set in a dark
dry place.
S38. Strawberries (canned)— Ingredients— Allow to each i II'.
of fruit % lb. of sugar.
Put berries and sugar into a large flat dish and allow to
stand about four hours, then draw off the juice and put intc
preserving pan and allow to come to a boil, removing the scum
Cannld Fruits, Etc.
237
lasses of water
to each i l\>.
as it rises, then put in the berries and let them come to a boil.
Put into warm bottles and seal quickly.
S39. Oherries (canned)— Ingredients— To every i lb. of fruit }i lb-
of sugar, 3 gills of water.
Put the sugar and water on the fire to heat, and as soon as
it comes to a boil put in the cherries and only allow them to
scald for a quarter of an hour, put into bottles boiling hot and
seal. A few of the kernels put in to scald with the fruit im-
parts a fine flavor. Note — Be sure to skim well.
840. To Bottle Fruit
bottles, new corks.
-Ingredients — Any fresh fruit, large-mouthed
Secure the fruit not very ripe and picked on a fine day ;
have the bottles clean and dry, put in the fruit, cover with
pieces of bladder tied securely, stand them in a boiler with cold
water to the necks, put the boiler on the fire and allow to boil ;
as soon as the bladders begin to swell, pierce them with a large
pin. Now let the fire out and allow the bottles to stand until
cold. The following day remove the bladders and fill up the
bottles with sugar. Be careful to have the corks close at hand,
and just before corking hold a couple of lighted matches m tne
mouth of the bottle, and before the gas has had time to escape,
cork and cover with resin.
841. Qreen Goosuberries (to bottle).
Top and tail the gooseberries, and then fill wide-mouthed
l)ottles, shaking them down till no more can be put m , then
tie down with damp (not wet) bladder, and place the bottles,
surrounded by hay, in a boiler of cold water, over a slow fire ;
let them simmer till reduced about one-third, then take the
boiler oflF the fire and let the bottles remain in it till quite cold.
842. Stone Fruits (to bottle).
For this purpose wide-necked glass bottles must be used.
Fill them with the fruit, as closely packed as possible, and into
the mouth of each put quarter pound of finely powdered white
sugar. Tie a piece of wet bladder, tightly stretched, over each
mouth, to exclude the air, place them in a large fish kettle,
packing them with hay, which should surround each bottle, and
line the sides of the kettle, to prevent their either touching it or
each other ; this will prevent their breaking ; fill the kettle
with water, which must not come quite up to the bladder cov-
238
The Dominion Cook Book.
erings ; place it on the fire, or if a very hot one, to the side
will be better, letting it simmer until you see that the fruit is
cooked, by which time it will have considerably sunk in the
bottles ; the kettle must then be removed from the fire, but the
bottles must not be taken from it until the water is perfectly
cold. During the time the kettle is on the fire, the bladders
will require frequent moistening with a little water to prevent
them from bursting ; should this happen, at once tie on a fresh
piece of wet bladder. The bottles must be wiped dry after
removing from the water, and should be kept in a dry, cool
place. The bladders must never be taken off till the fruit is
required for use, as it will not keep after the bottle has been
once opened.
843. Syrup (I).
Take of sugar ten pounds, water three pints. Dissolve the
sugar in the water with a gentle heat.
844. Syrup (2).
In makmg syrups, for which neither the weight of the sugar
nor the mode of dissolving it is specified, the following rule is
to be observed : Take of refined sugar, reduced to a fine pow
der, twenty-nine ounces ; the liquor prescribed one pint. Add
the sugar by degrees, and digest with a moderate heat, in a
close vessel, until it is dissolved, frequently stirring it, set the
solution aside for twenty-four hours, take off the scum, and
pour off the syrup from the feces, if there be any.
il
Dissolve the
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OBSERVATIONS ON JELLIES.
845. Fruit Jellies.
The fruit should be placed in a jar, and the jar set in a
stewpan of warm water, covered and allowed to boil until the
fruit is broken ; take a stron,^ jelly bag and press a little of the
fruit at a time, turning out each time the skins ; allow two
pounds of sugar to one quart of juice, set on the stove to boil
again. Many good cooks heat the sugar by placing in the
oven and stirring now and then to prevent burning. When the
juice begins to boil (watch that it does not boil over twenty-five
minutes), then add the heated sugar, stir well and just bring to
a boil, remove directly from the stove, dip the vessels to con
tain it in hot water, and set them upon a dish cloth wrung out
of warm water, pouring the boiling liquid into them, cover in
the usual manner.
846. Pineapple Jelly— ingredients— A moderate-sized pineapple,
I qt. of jelly.
Peel the pineapple, halve lengthwise and cut into thin
slices, infuse into the jelly the rind of the pineapple (well
washed) and put first a layer of jelly, and when nearly set lay a
border of pineapple over one upon another forming a ring, and
cover with jelly, and so on till all are used.
847 Crab Apple Jelly— Ingredients— Some nice crab apples (Sibe-
rian are the best for this purpose), i lb. of sugar to each pt. of juice.
Cut the apples to pieces, neither paring nor seeding them,
as the seeds give a very pleasant flavor to the jelly, put into a
stone vessel and place in a pot of hot water, allow to boil eight
or nine hours, cover the vessel (with the fruit in), tightly and
leave all night ; next morning squeeze out the juice, add the
sugar hot in the above proportions, stirring rapidly all the time,
allow it just to come to the boil and remove directly from the
stove. Dip your jars in hot water and fill with the scalding
jelly.
240
The Dominion Cook Book.
Ill
848. Quinco J0lly — Ingredients — Some ripe quinces, allowing i pt.
of water to each lb. of fruit, ^ lb. of sugar to each lb. of juice.
Prepare the quinces and put them in water in the above
proportions ; simmer gently till the juice becomes colored, but
only very pale ; strain the juice through a jelly bag, but do not
press the fruit, allow it to drain itself. Put the strained juirc
in a preserving pan and boil twenty minutes, then stir in the
sugar in the above proportions and stir over the fire for twenty
minutes, taking off the seum, and pour into glasses to set. It
should be rich in flavor, but pale and beautifully transparent.
Long boiling injures the color.
849. RaspbOrry Jelly — Ingredients — Some ripe, carefully picked
raspberries, allow )■( ^^' of pounded sugar to every pound of fruit.
Boil the raspberries for ten minutes, strain and weigh the
juice and add the sugar in the above proportions and boil for
fifteen or twenty minutes. Skim and stir well.
850. Red Currant Jelly— Ingredients— Red currants, j^ lb. of
sugar to I lb of juice.
Pick the fruit and simmer it in water for about an hour,
or until the juice flows freely ; strain »il up the juice, add the
sugar, and boil again, skimming at ''rring well for fiftern
minutes. Put into small pots, and when cold and firm cover
it.
851. Black Currant Jelly.
Make in the same way, but use a larger proportion of sugar.
852. White Currant Jelly— Ingredients— Fruit, sugar.
Pick the fruit carefully, weigh it, and put into the preserving
pan equal quantities of fruit and sugar. Boil quickly for ten
minutes, and strain the juice into the pots ; when cold and stiff
cover them.
853. Blackberry Jelly.
Make it as directed for red currant, but use only ten ounces
of sugar to each pound of juice. The addition of a little lemon
juice is an improvement.
854. Green G001>ebfirry Jelly — Ingredients — Some carefully
' picked goosel^rnes (allowing to each lb. of fruit j^ pt. of water),
to every lb. of juice allow i lb. of white sifted sugar.
Boil the fruit in the water, reduce them to a pulp— it will
take half an hour — strain through a jelly-Lag, weigh the sugar
Jkli.if.s.
\.\l
in the above proporliuns ; l)oil up the juice quickly and add
the sugar, l)oil till reduced to a jelly (about twenty minutes),
skim and stir well ; pour into pots.
S55. Red Gooseberry Jelly.
Make it in the same way as the green, but three-quarters
pound of sugar will be sufficient for each pound of juice. In
straining the juice be careful not to press the fruit. The surplus
fruit, with the addition of some currant juice, can be made into
comn>on jam for children, etc.
856. Mixed Fruit Jelly — Inf^redicnts — Kruit, strawberries, currants,
cherries, etc , }^ 11). of sii};ar to each Ih. of juice.
Take ripe fruit, strip off the stalks and remove the stones
from the cherries, boil altogether for half an hour, strain the
juice. iJoil up the juice, add the sugar in the above proportions,
stirring well till quite dissolved, boil again for fifteen or twenty
minutes till it jellies, stirring frequently, and carefully removing
all scum as it rises.
S57. Quince Jelly — ingredients — Some ripe quinces, to every lb. of
quince allow I lb. of crushed sugar.
Peel, cut up, and core some fine ripe quinces. Put them
in sufficient cold water to cover them, and stew gently till soft,
but not red. Strain the juice without pressure, boil the juice
for twenty minutes, add the sugar and boil again till it jellies —
about a quarter of an hour— stir and skim well all the time.
Strain it again through a napkin, or twice folded muslin, pour
into pots or moulds, and when cold cover it. The remainder
of the fruit can be made into marmalade with three-quarters
pound of sugar, and quarter pound of juicy apples to every
pound of quinces, or it can be made into compotes or tarts.
858. Apple Jelly — Ingredients — Some sound apples, allow 3^ lb. ol
sugar to each lb. of juice.
Peel, core, and quarter some sound apples, and throw them
into cold water as they are done ; boil them till tender, then
strain the juice from them through a fine sieve, and afterwards
through a jelly bag — if necessary pass it through twice, as the
juice should be quite clear, boil up the juice, add the sugar,
stir till melted and boil for another ten minutes, add the strain-
ed juice of a lemon to every one and a half pound juice just
before it is finished.
I
2/^2
The Dominion Cook Look.
859. Peach dielly.
Pare, stone and slice the peaches, crack some of the stones
and remove the kernels, put the peaches and kernels into a
jar and stand the jar in a pot of boiling water, stir frequently,
pressing the fruit against the sides of the jar ; when it is well
broken strain, and allow the juice of a lemon to every pint of
juice, mix and allow one pound of sugar to one pint of juice,
put the juice on to simmer half an hour then add the sugar hot ;
allow it just to come to a boil, and remove from the fire ; allow
to get cold ; cover with paper soaked in brandy, then with
paper brushed over with the white of egg.
860. Orangje Jelly —Ingredients — Rind of 2 Seville, and 2 sweet
oranges, and 2 len^ons, juice of three of each, ^ lb. of lump sugar,
%■ pt. of water, 1 qt. of jelly, 2 oz. of isinglass.
Grate the rind of the fruit, squeeze the juice, and strain it
Take the sugar and water and boil it with the juice till it al
most candies. Have ready the jelly, add the syrup to it and
boil it up at once, strain the jelly and let it stand some little
time to settle before it is poured into the mould.
861. Currant Vinegar— Ingredients— 2 qts. black currants, i \\..
of the best vinegar, 1% lbs. white sugar.
Well bruise the currants and place into a basin with the
vinegar. Let it stand three or four days and then strain into
an earthen jar, add the sugar ; set the jar in a saucepan of cold
water and boil for an hour. When cold bottle. It is the better
for keeping.
862. Raspberry Vineijar— Ingredients— To 4 qts. of red rasp
berries put enough vinegar to cover, 1 lb. of sugar to eve/y pt, of
juice.
Let the raspberries and vinegar stand for twenty-four hours,
scald and strain it ; add sugar, boil twenty minutes, skim well,
and when cold bottle.
currants, I it.
'.vwwwwwmiy^irw
EST
TO MAKE BUTTER
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Great attention and cleanliness are required in the manage-
ment of milk. A cool and shaded cellar is a good place to
keep it.
Strain into shallow pans and allow to stand twelve hours,
skim and let it stand another twelve hours for the second rising,
bkim again and place the cream in the crock used for the pur-
pose. Churn as soon as the cream thickens.
The temperature of the cream should be 60° F. We have
used the Daisy churn and have found very little trouble in the
process.
The motion must be regular, and as a rule the butter will
appear in fifteen minutes. Take up with the butter skimmer
and plunge in cold water.
Now draw off butter-milk from the churn and half fill with
very cold water, put the butter in, close securely and give several
motions to wash it. Take it up and with the butter shovel
press every drop of water from it. Set it by a few hours in a
cool place and then work it again. If no more water can be
extracted proceed to salt (using only the finest salt), and by
degrees add about a dessertspoonful to a pound. Mould into
rolls or pats.
863. Preserving: Butter.
Two pounds of common salt, one pound of loaf sugar, and
one pound of saltpetre. Beat the whole well together, then,
to fourteen pounds of butter, put one pound of this mixture,
work it well, and when cold and firm put it into glazed
earther* vessels that will hold fourteen pounds each. Butter
thus preserved becomes better by being kept, but it must be
kept from the air, and securely covered down. If intended for
winter use^ add another ounce of the mixture to every pound
of butter, and on the top of the pans lay enough salt to cover
them with brine.
243
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The Dominion Cook Book.
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91
if
iEvvT?si^ClB|
ii
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864. Clouted Cream.
In order to obtain this, the milk is suffered to stand in
a vessel for twenty-four hours. It is then placed over a stove,
or slow fire, and very gradually heated, to an almost simmer-
ing state, below the boiling point. When this is accom-
plished, (the first bubble having appeared), the milk is removed
from the fire, and allowed to stand for twenty-four hours
more. At the end of this time, the cream will have isen
to the surface in a thick or clouted state, and is removed.
In this state it is eaten as a luxury ; but it is often converted
into butter, which is done by stirring it briskly with the hand
or a stick. The butter thus made, although more in quantity,
is not equal in quality to that procured from the cream which
has risen slowly and spontaneously ; and in the largest and
best dairies, the cream is never clouted, except when intended
for the table in that state.
865. Rennet (to prepare).
Take out the stomach of a calf just killed, and scour it well
with salt and water, both inside and out ; let it drain and then
sew it up with two large handfuls of salt in it, or keep it in the
salt wet, and soak a piece in fresh water as it is required.
866. Buttermilk.
If made of sweet cream, is a delicious and most wholesome
food. Those who can relish sour buttermilk, find it still more
hght and it is reckoned more beneficial in consumptive cases.
Buttermilk, if not very sour, is also as good as cream to eat
with fruit, if sweetened with white sugar, and mixed with a
very little milk. It likewise does equally for cakes and rice-
puddings, and, of course, it is economical to churn before the
cream is too stale for anything but to feed pigs.
867. Cream (to Manage for Whey-Butter).
Set the whey one day and night, skim it, and so till you have
enough ; then boil it and pour it into a pan . or two of cold
water. As the cream rises, skim it tkl no more comes ; then
churn it. Where new-milk cheese is made daily, whey-buiter
for common and present use may be made to advantage.
868. Maitre D'HoteB Butter— Ingredients— 2 oz. of fresh butter,
juice of I lemon, white sugar and salt to taste, parsley blanched,
freed from moisture and finely rr-nced.
Put the butter in a basin with the other ingredients, incor-
k
ij
1
1
Mk.
To Make Buttkk.
245
porate the whole effectually and quickly, and i)r.t it by in a
cool place till wanted.
869. Water Cress Butter— Ingredients— >^ lb of nice fresh butter,
a bunch of watercress.
Mince the watercress finely, and mix well in with the butter.
Roll into little shapes with the butter pats.
870. Butter (to serve as a little dish).
Roll butter in different forms either like a pine, and make
the marks with a teaspoon, or roll it in crimping rollers, work
it through a cullender, or scoop with a teaspoon, and mix with
grated beef, tongue, or anchovies. Make a wreath of curled
parsley to garnish.
871. Curled Butter.
Procure a strong cloth, and secure it by two of its corners to
a nail or hook in the wall ; knot the remaining two corners,
leaving a small space. Then place your butter into the cloth ;
twist firmly over your serving dish and the butter will force its
way between the knots in little curls or strings. Garnish with
parsley and send to table.
872. Daisy Butter — Ingredients — 2 tablespoonfuls of white sugar,
the yolks of 2 hard-boiled eggs, 2 teaspoonfuls of orange flower
water, % lb. of fresh butter.
Pound the yolks with the orange flower water (in a mortar)
to a smooth paste, then mix in the sugar and butter. Now
place in a clean cloth, and force the mixture through by wring-
ing. The butter will fall upon the dish in pieces according to
the size of the holes in the cloth.
873. A Pretty Dish of Butter.
With a pair of butter pats, form some butter into balls the
size of marbles. Set in a pretty dish, with a piece of ice, and
sprigs of parsley strewn over.
874. Creain Cheese— Ingredients — i pt. of rich raw cream, a dessert-
spoonful of salt.
Put the salt into the cream ; fold a napkin double on the
shallow end of a hair sieve — a sieve of about six inches in
diameter. Pour the cream into the hollow lined with the napkin.
In eight or ten hours th .' cheese will be fit to turn. Take a fresh
napkin, doubled, place it on the top of the cheese, and turn
the sieve over, so that the cheese may drop out on the dry
246
The Dominion Cook Book.
I
I
I
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cloth. Replace it in the sieve, so that it may both drain a
1(1
keep in shape. For the two following days the naplcins should
be changed at least three times each day. On the fourth day
tne cheese will be ready for use.
S75- Sage Cheese.
Bruise some young red sage and spinach leaves, extract the
juice, and mix it wiih the curd ; then proceed as with the other
cheese.
876. Apple Cheese — Ingredients — Equal weight of white sugar and
apples, juice of 2 lemons and the peel cut finely — custard.
Peel, pare, and core the apples, and cut into small pieces.
Add the sugar, lemon juice and peel. Put them on the fire and
keep moving them about to prevent their burning. Boil until
the apples are quite mashed up and look clear, and in stirring
the bottom of the pan comes clean. Dip a mould in cold water,
put in your cheese, and serve next day cold with a custard
round it.
877. Cheese StravifS — Ingredients— 6 oz. of flour, 4 oz. of butter, j
oz. of grated Parmesan cheese, a little cream, salt, white pepper
and cayenne.
Roll it out thin, cut it into narrow strips, bake in a moder-
ate oven, and serve piled high and very hot and crisp.
878. Roast Cheese — Ingredients — 3 oz. of cheese, yolksof 2 eggs.
4 oz. of grated bread crumbs, 3 oz. of butter, a dessertspoonful ot
mustard, salt and pepper.
Grate the cheese, add the yolks, bread crumbs, and butter ;
beat the whole well in a mortar and add the mustard, salt and
pepper. Make some toast, cut into neat slices, and spread the
paste thickly on. Cover with a dish and place in the oven till
hot through, then uncover and let the cheese color a light
brown. Serve immediately.
879. Cheese Toast — Ingredients — Some nice butter, made mustard
and sail, a little cheese ; toast.
Mix the butter, mustard and salt, spread on toast and
sprinkle with the cheese, grated.
880. Cheese Dish.— Ingredients— ^i( lb. of good fresh cheese. ^Ve
mean not very old, or much dried, i cup of sweet milk, X o{ a. tea
spoonful of dry mustard. A little pepper and salt, tablespoonful of
butter.
Cut the cheese into thin slices, put it into a '* spider " or
To Makk Butter.
247
saucepan, and pour over it the milk mix in the other
ingredients. Stir this mixture all the time while over the fire.
Turn the contents into a hot dish and serve immediately.
881. Curd for Cheesecakes— Inp;redients— One quart of new
milk, I tablespoonful rennet, alum the size of a nutmeg, 3 oz. of
butter, 2 or 3 eggs, ugar to taste, a few currants.
Put a quart of new milk into a clean pan, and set it by the
side of the fire so that it will keep blood warm ; put the rennet
into it, too much will make the curd hard and the whey very
salt; in a short time it will be separated into curd and whey,
which cut into small pieces with a knife. Or, put in a small
p-ece of alum, about the size of a nutmeg, into the milk, and
let it boil. Strain the curd from the whey by means of a hair
sieve, either let it drain, or press it dry ; pass the curd through
the sieve by squeezing it into a basin. Melt the butter and
mix with the curd, also two or three eggs, or else one egg and
four yokes ; add sugar to your palate ; with a little grated nug-
meg, and a few currants if approved of ; mix the whole together,
and fill the cases
882. Cheese (pounded)— Ingredients— Allow X ^^- °^ butter to I
lb. of cheese.
This dish is economical, as dry cheese may be used. Slice
the cheese into small pieces, then add the butter. Proceed to
put it in a stone jar, pressing it down ti^^ tly ; put a layer of
chrified butter over the top. It may be flavored with cayenne
0/ mixed mustard.
8? 3. Macaroni— Ingredients— X Ih. of butter, j/z lb. tubular macar-
oni, 5 oz. of Parmesan cheese, 2 glasses of milk, I qt. of water,
pepper and salt to taste.
Mix the milk and water, salting it to taste, place in a stew-
pan on the fire, bring to a boil and drop in the macaroni.
When tender, diain and dish. Grate three ounces of the cheese
and mix with the macaroni. Now mix in half of the butter,
sprinkling a little pepper over. Put the rest of the grated
cheese on the top covering with bread crumbs. Warm the rest
of the butter (do not let it oil), pour over the bread crumbs.
Brown before the fire or with a salamander.
884. Macaroni a la Runi— Ingredients— 8 oz. macaroni, 10 oe. of
any well flavored cheese, ^ pt. of good cream, a little salt, sea-
soning of cayenne, yi a salt suoonful of pounded mace, 2 oz.
sweet fresh butter.
of
248
Tf4k Dominion Cook Book.
I I
Boil the macaroni in the usual way, and by the time it is
sufficiently tender dissolve gently the cheese in the above
quantity of cream, add a little salt and rather a full seasoning
of cayenne. Now add the poundiid mace and butter. The
cheese should, in the first instance, be sliced very rtiin, and
taken quite free of the hard part adjoining the rind ; it should
be stirred in the cream without intermission until it is entirely
dissolved and the whole is perfectly smooth ; the macaroni,
previously well drained, may then be tossed gently in it, or
after it is dished, the cheese may be poured equally over the
macaroni. The whole, in either case, may be thickly covered
betore it is sent to table, with fine crumbs of bread fried of
a pale gold color, and dried perfectly, either befor:; the fire or
in an oven, when such an addition is considered an improve-
ment. As a matter of precaution, it is better to boil the cream
before the cheese is melted in it ; rich white sauce, made not
very thick, with an additional ounce or two of butter, may he
used to vary and enrich this preparation. Do not use Parme-
san cheese for this dish.
^% SICK ROOM COOKERY.
-v.
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'iS!Jili#i;<§ilii^^
There is sickness everywhere, and as it falls to the lot of
most women at some time in their lives to be nurse or cook for
the sick, a few hints may be useful. Every woman with a ten-
der, loving heart, no matter what her position, will try in such a
case to tempt the appetite of the afflicted with her own delicate
cooking and serving, the result being in many cases, returning
health, and in any case having the satisfaction of knowing yo j
have done what you could. An anonymous writer says : —
" Invalids soon realize their dependence on others. I will
say this much to every family that has an invalid charge, be
kind to them; don't be always reminding them of expenses; do
not make them feel that they are a burden to you. God sends
the affliction upon them. They would not be a burden to you
if they could help it, and I believe when the final day of
judgment comes, the great Ruler of the Universe will deal with
you as you have dealt with the sick ones. And with many the
sentence will be, * Ye knew your duty, but ye did it not.' It
is said, * No physician ever weighed out medicine to his patient
with half as much exactness and cire as God weighed out to us
every trial ; not one grain too much does He ever permit to be
put in the scale.' It is hard for us to feel that our afflictions
are sent to us for some wise purpose. Our burdens seem more
than we can bear, and it is still harder for us to say * Thy will,
not mine, be done.' Be kind to the sick ones ; their lot in life
is hard enough. Throw a ray of sunshine across their path.
There are a thousand and one ways that you can brighten their
lives by a little attention. There are many ways we could make
others happy if we only would try and we would be so much
happier ourselves. Just think of the poor invalid that is con-
fined to the house, seeing the same things day after day (yes,
and often year after year), until they know every seam in the
carpet, every flower on the wall — yes, every spot on the furni-
24P
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The Dominion Cook Hook.
ture. Their eyes will ache from the very sameness, and they
feel that it would be a blessing io close them in utter oblivion.
It ought to be not only a pleasure, but a stern duty for us to
lighten their burdens and make life bearable to them."
In preparing dishes for the sick, it is needful to combine the
strongest nourishment viih the simplest seasoning, as they re-
quire food which will not need too much exertion of the diges-
tive power. Sweet-breads broiled to a nice brown ; oysters
roasted in the shell, or plainly stewed ; clam broth, and even
calves' brains, are highly recommended as articles of diet,
which will give the most nutritious food in the smallest quan
tities. All kinds of gruel are unpalatable to some persons, Init
fortunately tastes differ, and there are those who will take with
a decided relish large bowlfuls of flour, oatmeal and even
Indian meal porridge.
Never set before the sick a large quantity of food ; tempt
with a very small portion delicately cooked and tastefully served.
If not eaten directly, remove from the sick room wuhout delay
as no food should be allowed to stand there. Do not give the
same food often, as variety is charming. Never keep the sick
waiting, always have something in readiness — a little jelly, beef
tea, stewed fruit, gruel, etc. It will be found more tempting
to serve any of these in glasses. If much milk is used keep it
on ice. Let all invalid cookery be simple ; be careful to remove
every particle of fat from broth or beef-tea before serving.
The best diet for brain workers who take prop.^r care of their
health is brown bread, cream, fresh butter, oatmejd, fresh cheese
(if it agrees), eggs, fish and a moderate amount of meat. Oysters
may be used freely in their season, and fruits should not be
omitted. There should be a variety and change as the season
and health require. The diet should be varied in kind and
form quite frequently, though not necessarily every day. Even
in health, the best viands when continued from day to day
become unpalatable, and even nauseous. An occasional change
of diet, in short, is indispensable to a proper relish for food, and
the maintenance of the appetite and good health.
885. Chicken Milk— Ingredients— Chicken, heads of celery, a little
parsley, 6 peppercorns and a little salt.
After carefully cleaning the chicken, skin and cut into small
pieces. Put these in'^o a china lined saucepan with the bones
and neck, the heart of the celery, stalks of a bunch of parsley,
Sick Room Cookeky.
25 1
peppercorns and a little saU. Cover with cold water and
allow to simmer till the meat will drop from the bones. Strain,
znd when cold take a clean soft cloth dipped in hot water and
wipe over the jelly gently to remove any fat that may a[)p(. ar
Now put equal proportions of jelly and milk into a china lined
saucepan, boil up three times and strain into an inviting looking
cup and serve hot or cold. Good for invalids recovering from
typhoid fever.
886. Veal Broth— Ingredients — 1}4 lb. of veal, i doz. sweet almonds,
a qt. of spring water, a little sail, i pt. of boiling water.
Remove all the fat from the veal, and simmer gently in the
spring water till it is reduced to a pint ; blanch and pound the
almonds till they are a smooth paste, then pour over them the
boiling water very slowly, stirring all the time till it is as
smooth as milk; strain both the almond and veal liquors
through a fine sieve and mix well together, and add the salt
and boil up again.
8S7. Chicken Broth— Ingredients— An old fowl, 3 pts. of water, a
pinch of salt, a blade of mace, 6 or 8 peppercorns, a very small
chopped onion, a few sprigs of sweet herbs.
Cut up the fowl and put it, bones as well, in a sau epan
with the water, salt, mace, peppercorns, onion and sweet herbs ;
let it simmer very gently till the meat is very tender, which will
take about three hours, skimming well during the time. Strain
carefully and set aside to cool.
888. Egg Broth — Ingredients— An egg, }4 pt. of good unflavored veal
or mutton broth quite hot, salt, toast.
Beat the egg well in a broth basin ; when frothy add the
broth, salt to taste, and serve with toast.
889. Eel Broth — Ingredients — }i lb. of small eels, 3 pts. of water, some
parsley, i slice 01 onion, a few peppercorns, salt to taste.
Cleat the eels and set them on the fire with the water, pars-
ley, onion and pep -ercorns ; let them simmer till the ccis are
brok n and the broth good. Add salt to taste and strain.
These ingredients should make about a pint and a half of
broth.
890. Beef Broth (l)— Ingredients— I lb. of good lean beef, 2 qts. of
cold water, )4 a teacup of tapioca, a small piece of parsley, an onion
if liked, pepper and salt.
Soak the tapioca one hour, cut in small pieces the beef, put
2=^2
The DomixNion Cook Book.
I
in a stew pan the above proportion of water, boil slowly (keep-
ing well covered) one and a half hours, then add the tapioca,
and boil half an hour longer. Some add with the tapioca a
small piece of parsley, and a slice or two of onion ; strain be-
fore serving, seasoning slightly with pepper and salt. It is more
strengthening to add, just before serving, a soft poached egg
Rice may be used instead of tapioca, straining the broth, and
adding one or two tablespoons of rice (soaked for a short time),
and then boiling half an hour.
891. Bce'P Broth (2) -Ingredients— 1>^ lb. of finely minced beef, i (jt.
of cold water, a little salt, and 2 oz. of rice or barley.
Simmer for four hours, then boil for ten minutes, strain,
skim off the fat and serve.
892. Scotch Broth — Ingredients — The liquor in which a leg of mutton,
piece of beef or old fowl has been boiled, barley, vegetables chopped
small, a cup of rough oatmeal mixed in cold water, salt and pepper
to taste.
Add to the liquor some barley and vegetables, chopped
small, in sufficient quantity to make the broth quite thick.
The necessary vegetables are carrots, turnips, onions and cab-
bage, but any others may be added ; old (not parched) peas
and celery are good additions. When the vegetables are boiled
tender add the oatmeal to the broth, salt and pepper to taste.
This very plain preparation is genuine Scotch broth as served
in Scotland ; with any coloring or herbs, etc., added, it is not
real Scotch broth. It is extremely palatable and wholesome in
its plain form.
893. Broths (Beef, Mutton and Veal)— Ingredients— 2 lbs. of
lean beef, I lb. scrag of veal, i lb. of scrag of mutton, some sweet
herbs, 10 peppercorns, 5 qts. of water, i onion.
Put the meat, sweet herbs, and peppercorns into a nice tin
saucepan, with the water, and simmer till reduced to three
quarts. Remove the fat when cold. Add the onion, if ap-
proved.
S94. Calves* Feet Broth— ingredients 2 calvts' foet, 3K M^^- o'
water, a large teacupful of jelly, a little sugar, nutmeg, yolk of I egg
a piece of butter the size of a nutmeg, a piece of fresh lemon peel.
Boil the calves* feet in the water, strain and put aside ; wlien
to be used take off the fat, put the jelly into a saucepan with
the sugar and nutmeg', beat it up till it is ready to boil, then
take a little of it and beat gradually to the yolk of egg, and
m
Sick Room Cookery
253
adding- the butter.stir all together, but don't let it boil. Grate
the lemon peel into it.
895. Beef Tea (simplest way of making:).
Cut the beef into very small pieces, and take away all the
fat. Put it into a stone jar with a pint of water to each pound
of beef; tie a double piece of brown paper over the t(jp, and set
the jar in a cool oven for several hours. Strain the l)..cf tea ofif
through a rather coarse strainer, and while it is hot take off
every speck of fat with paper. If it is wanted stronger put only
half that amount of water. Should an oven be not obtainable,
it will do equally well to place the jar m a large saucepan of
boiling water; but it will not do to cook it in z metal saucepan
without a jar, because an invalid's palate is very sensitive, and
the tea is sure to acquire an unpleasant flavor. If in the place
of lean beef some beef bones are used, the tea will become a
jelly when cold; it will be less costly and less good. Any sort
of flavoring may be added to it. A scrap of lemon peel , a clove,
a grate of nutmeg, a sprig of any sweet herb, or of parsley, put
into the jar before cooking, will, any one of them, , make a
pleasant change, and a httle ingenuity will soon increase the
list. Such changes are grateful to a convalescent patient, and
break the monotony of his life. However, a patient not decided-
ly convalescent needs nothing but beef and water, often not
even salt. It is a lengthy process this ; and, if time is wanting
to carry it out, twenty minutes is quite sufficient to set a cup of
good beef tea on the table. First of all, prepare half a pint of
the followmg
896. Meat-Juice.
Scrape with a knife, because no cutting divides it finely
enough, half a pound of beef steak, and remove all the fat and
skin. Put it into a basin with half a pint of tepid water, and
let it stand fifteen minutes or longer. The result is what is
commonly known as raw beef tea or meat juice, every year
more widely known as a restorative for infants as well as adults
in cases of wasting or acute disease. Its appearance is against
it, but the taste is simply that of any cold beef tea. (^hildren
generally take it without difficulty ; but adults, unless they are
too weak to have an opinion on the point, have often an insur-
mountable objection to it. Nothing can then be done but to
hide It in a colored or covered cup, or to add a little Liebig^
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The Dominion Cook I'ook.
Extract to conceal the color. Meat-juice is easier to assimilate
than any form of cooked beef tea, and is the only sort that
may at all times be safely given to very young infants. It has
saved many lives, especially those of ricketty and wasted chil-
dren and typhoid patients, and it seems right that everyone
should know how to set about making it. 13ut, to return to
our
897. Quickly Made Beef Tea.
Take the above juice and meat together, and put it on a slow
fire. Let it boil for not longer than five minutes, strain it and
it is ready for use. If it has been carefully scraped there will
be no fat upon it, but if there should be some it can easily be
removed with paper. Salt must be added to taste.
898. Another Quick IVIethod.
Scrape the beef as before, and remember that it ia useless to
put in gristle or sinew, because in none of these quick methods
is there sufficient time to cook it. Set the meat over a very
slow fire without water for a quarter of an hour, then add warm
water and simmer for half an hour or longer.
''99. Beef Tea Oustard.
This may be served alone either hot or cold, or a few small
pieces can be put in a cup of beef tea, which is thus transferred
into a kind of sou/>e royale. Beat up an egg in a cup, add a
small pinch of salt, and enough strong beef tia to half fill the
cup ; buttc; a tiny mould and pour in the mixture. Steam it
for twenty minutes, and turn it out in a shape.
900. Savory Beef Tea— Ingredients— 3 lbs. of beef chopped up
finely, 3 leeks, i onion with 6 cloves stuck into it, i small carrot, a
little celery seed, a small bunch of herbs, consisting of thyme, nir\r
joram, and parsley, I teaspoontul of salt, % a teacupful of luushrooin
ketchup, and 3 pts. of water.
Prepare according to the directions given in the first recipe.
901. iVIush.
Put some water or milk into a pot and bring it to boil, then
let the corn meal out of one hand gently into the milk or water,
and keep stirring with the other until you have got it into a
pretty stiff state ; after which let it stand ten minutes or a
quarter of an hour or less, or even only one minute, and then
take it out, and put it into a dish or bowl. This sort of half-
pudding, half porridge, you eat either hot or cold, with a little
Sick Room Cookery.
255
o assimilate
ily sort tliat
nts. It has
wasted chil-
it everyone
:o return to
it on a slow
strain it and
id there will
an easily he
is useless to
ck methods
over a very
n add warm
a few small
i transferred
I cup, add a
half fill the
J. Steam it
chopped up
small carrot, a
if thyme, mar-
I of uiushrouin
first recipe.
;o boil, then
ilk or water,
2[Ot it into a
linutes or a
te, and then
sort of half-
with a little
fait or without it. It is eaten without any liquid matter, but
the general way is to have a basin of milk, and taking a lump
01 the mush you put it into the milk, and eat the two together-
Here is an excellent pudding, whether eaten with milk or with-
out it, whether you take it hot or cold. It is neither hard
nor lumpy when cold, but quite light and digestible for the most
feeble stomachs.
902. Fowl (stewed In Barley)— Ingredients— i chickt-n, '/i H'- of
pearl barley, enough milk lo cover the barley, only a little salt, a
bunch of sweet herbs.
Truss the chicken as for boiling ; place it in a stewpan with
the well-washed barley ; sprinkle a little salt in and the sweet
herbs ; enough milk to cover the barley ; put it on the fire, and
let it stew very slowly, continue to add milk as it boils away,
so that the barley may be always covered, but not the chicken,
which should be dressed only by the steam from the milk. A
small bird will take about three hours. When done serve with
the milk and barley round it.
903. Vesetable Marrowr (StufFed)— Ingredients— i marrow,
some mince of either veal or chicken, bread crumbs, good gravy.
Take a good sized marrow, boil until tender, halve length-
ways ; remove the seeds, and fill the inside with hot mince ;
join the two sides together, place upon a hot dish sprinkle with
grated bread crumbs ; set in the oven to brown for a few min-
utes. Serve with a boat of good gravy.
904. Mutton Cutlets (delicate)— ingredients— 2 or 3 small cut-
lets from the best end of a neck or loin of mutton, i cupful of water
or broth, a little salt and a few peppercorns.
Trim the cutlets very nicely, cut off all the fat, place them
in a flat dish with enough water or broth to cover them, add
the salt and peppercorns and allow them to stew gently for two
hours, carefully skimming off every particle of fat which may
rise to the top during the process. At the end of this time,
provided the cutlets have not been allowed to boil fast,
they will be found extremely tender. Turn them when half
done.
905. Lambs' Fry (French)— Ingredients— 2 sets of lambs' fry, 2
eggs, bread crumbs, chopped parsley, hot lard.
Blanch the fry ten minutes in boiling water, drain them on a
256
Tir: Dominion Cook I?ook.
i.i-a
sieve, and when quite dry egg over with a paste brush ; thrc:?
them into bread crumbs, with which you have mixed some
chopped parsley, fry them in very hot lard of a nice light brown
color, dress pyramidically upon a napkin, garnish with fried
parsley, and serve.
906. Rabbit (stewed) — ingredients — 2 nice young rabbits, i qt. of
milk, I lablespoonful of flour, a blade of mace, salt and pepper.
Mix into a smooth paste the flour with half a glass of milk,
then add the rest of the milk ; cut the rabbits up into conven-
ient pieces ; place in a stewpan with the other ingredients and
simmer gently unt.l perfectly tender.
907 Sweetbreads.
The'^e,when plainly cooked, are well adapted for the conval-
escent. They should be slowly boiled, and very moderately
seasoned with salt and cayenne pepper.
90S. Pork Jelly (Dr. RatclifFe's Restorative)— ingredierts
— A leg of well-fed pork, 3 gals, of water, Yz oz. of mace, the same
of nutmeg, salt to taste.
Take the pork just as cut up, beat it, and break the bone.
Set it over a gentle fire with the water and simmer until it is
reduced to one gallon. Let the mace and nutmeg stew with it.
Strain through a fine sieve. When cold take off the fat. Give
a large cupful the first and last thing and at noon, putting salt
to taste.
909. Shank Jelly — ingredients — 12 .shanks of mutton, 3 blades of
mace, an onion, 20 Jamaica, and 30 or 40 black peppers, a bunch of
herbs, a crust of bread toasted brown, and 3 qts. of water.
Soak the shanks for four hours, then brush and scour them
very clean. Lay in a saucepan with all the ingredients, pour-
ing in the water last, and set tbom near the stove ; let them
simmer as gently as possible for five hours, then strain c-iid
place in a cool place. This may have the addition of a pound
of beef, if approved, for flavor. It is a remarkably good thing
for persons who are weak.
910. Arrowroot Jelly— Ingredients — yi pt- of water, grated nutmeg,
and fine sugnr, dessertspoonful of arrowroot rubbed smooth in 2
spoonfuls of cold water.
This is a very nourishing dish. Put into a saucepan all the
ingredients excepimg the arrowroot; boil up once then mix
Sick Room Cookery.
257
brush ; thrcTi
: mixed some
:e light brown
sh with fried
rahliils, i cjt. of
ind pepper.
glass of milk,
into conven-
gredients and
3r the convai-
y moderately
B)— Ingredierts
mace, the same
Jak the bone,
ner until it is
; stew with it.
lie fat. Give
, putting salt
n, 3 blades of
ers, a bunch o(
ater.
i scour them
dients, pour-
e ; let them
I strain .jid
of a pound
/ good thing
[rated nutmeg,
smooth in 2
epan all the
' then mix
in by degrees the arrowroot ; then return the whole into the
saucepan ; stir and boil it three minutes.
911. Tapioca Jel9j7 — Ingredients — Some of largest kind of tapioca,
some lemon juice and sugar.
Pour cold water on to wash it two or three times, then soak
it in fresh water five or six hours, and simmer it in the same
until quite clear ; then add the lemon juice and sugar. The
peel should have been boiled in it. It thickens very much.
912. Meat Jelly — ingredients — Beef, isinglass, i teacupful of water,
salt to taste.
Cut some beef into very small pieces and carefully remove
all the fat. Put it in an earthen jar with alternate layers of
the best isinglass (it is more digestible than gelatine) until the
jar is full. Then auJ a teacupful of water with a little .si»lt,
cover it down closely, and cook it all day in a very slow oven.
In the morning scald a Jelly mould and strain the liquid into it.
It will be quite clear, except at the bottom, where will be the
brown sediment ^luch as is in all beef tea, and it will turn out
in a shape. It is, of course, intended to l)e eaten cold, and is
very useful in cases where hot food is forbidden, or as a variety
trom the usual diet.
913. iitvalid'S Cutlet — ingredients — i cutlet from the loin or neck of
mutton, 2 cupfuls of water, i very small stick of celery, pepper and
salt to taste.
Have the cutlet cut from a very nice loin or neck of mutton ;
take off all the fat ; put it into a stewpan, with the other ingre-
dients ; stew very gently for nearly two hours, and skim off
every particle of fat that may rise to the surface. The celery
should be cut into thin slices before it is added to the meat,
and care must be taken not to put in too much of this ingredi-
ent, or the dish will not be good.
914. Chicken Panada — Ingredients — A chicken, qt. of water, a
little salt, a grate of nutmeg, and the least piece of lemon peel.
Boil the chicken about three parts done in the water, take
off the skin, cut the white meat off when cold, and pound in a
mortar; pound it to a paste with a little of the water it was
boiled in; season with salt, nutmeg and lemon peel. Boil gently
for a few minutes to the consistency you desire.
258
The Dominion Cook Book.
I
n
pts.
915. Gravy Sippets — Ingredients— 2 or 3 sippets of bread, gravy
from mutton, beef or veal, salt to taste.
On an extremely hot plate put the sippets and pour over
them the gravy. Sprinkle a little salt over.
916. A Qood Restorative (i)— Ingredients— a caives feet, 2
of water, 2 pis. of new milk.
Bake all together in a closely covered jar for three hours
and a half. When cold, remove the fat. Give a large teacup-
ful the last and first thing. Whatever flavor is approved, give it
by baking in it lemon peel, cinnamon, or mace. Add sugar after.
917. Another (2) — Ingredients — 6 sheep's trotters, 2 blades of mace, a
little cinnamon, lemon peel, a few hartshorn shavings, a little isin-
glass, end 2 qts. of water.
Simmer to one quart, when cold take off the fat, and give
nearly half a pint twice a day, warming with it a little new milk.
918. Another (3) — Ingredients— i oz. of isinglass shavings, 40 Jamaica
peppers, a piece of brown crust of bread, i qt. of water.
Boil to a pint and strain. This makes a pleasant jelly to
keep in the house, of which a large spoonful may be taken in
milk, tea, soup, or any way.
919. Another (a most pleasanx drauj^ht) (4)— Ingredients
— }{ oz. of isinglass shavings, I pt. of new milk, a little sugar.
Boil to half-pint ; add for change, a bitter almond. Give
this at bed-time, not too warm.
920. SSigO Cream — Ingredients — . pt. of boiling cream, i qt. of beef
tea, I oz. of sago, I gill water, and the yolks of 4 fresh eggs.
Boil the sago in the water till quite tender, when add the
other ingredients.
921. Chocolate — ingredients — A cake of chocolate, i pt. of water,
milk, sugar.
Cut the chocolate into small pieces ; put the water into a
saucepan and add the chocolate ; mill it off the fire until quite
melted, then on a gentle fire until it boils; pour into a basin
and it will keep in a cool place eight or ten days. When
wanted put a spoonful or two into milk, boil it with sugar and
mix well.
922. Milk Porridare— Ingredients— Some half grits long boiled, milk,
toast.
Make a gruel of the half grits ; strain, and add either cold
milk or warm milk as you desire. Serve with toast.
Sick Room Cookery.
259
f bread, gravy
id pour over
;s feet, 2 pts.
three hours
arge teacup-
oved, give it
1 sugar after.
des of mace, a
IS, a little isin-
fat, and give
;le new milk.
js, 40 Jamaica
er.
sant jelly to
be taken in
) — Ingredients
le sugar.
end. Give
1, I qt. of beef
h eggs.
len add the
pt. of wate<^.,
water into a
J until quite
nto a basin
lys. When
h sugar and
; boiled, niifk,
either cold
923. French Porridge — Ingredients — Some oatmeal, water, milk,
toast.
Stir the oatmeal and water together, let it stand to be clear,
and pour off the latter ; pour fresh upon it, stir it well, let it
stand till next day ; strain through a fine sieve, and boil the
water, adding the milk while doing. The proportion of water
must be small. This is much ordered, with toast, for the break-
fast of weak persons, abroad.
924. Ground Rice Milk. — Ingredients — One tablcspoonful of
ground rice rubbed smooth in 1)^ pts. of milk, a p.zce of cinnamon,
lemon peel and nutmeg.
Boil the ground rice and milk, adding the spices and flavor-
ing. Sweeten to taste when nearly done.
925. SaSO iVIiiki — Ingredients — Sago, new milk.
Cleanse the sago from the earthy taste by soaking it in cold
water for an hour, pour that off and wash well, then add more,
and simmer gently with the milk. It swells so much that a
small quantity will be sufficient for a quart, when done reduce
to about a pint. It requires no sugar or flavoring.
926. ESS»S and Toast. — Ingredients — 2 eggs, thinly cut slices of
bread, i teaspoonfui of vinegar, little salt, a piece of butter the size
of a walnut, a few sprigs of fresh, green parsley or some sweet ger-
anium leaves.
Take the thinly-cut slices of bread, and toast them quickly
to a light brown, without burning them. Drop an egg or two
into boiling water into which the vinegar has been poured, and
a little salt added to it. Pour one tablespoonful of boiling water
over a piet of butter, turn it over the toast, and if it is very dry
dip the wh^.ie of it into the melted butter and water, soaking
the crusts completely. Skim out the eggs as soon as the
whites are firmly set and put them upon the toast. Edge the
plate with a few sprigs of fresh, green parsley, or some sweet
geranmm leaves, and serve upon a salver covered with a white
napkin. An invalid will usually eat of this with great relish.
927. Baked Hominy.— Ingredients— To a cupful of cold boiled hom-
iny (small kind) allow 2 cups of n.ilk, a heaping teaspoonfui of
white sugar, a little salt, and 3 eggs.
Beat the eggs very light, yokes and whites separately.
Work the yokes into the hominy, alternately with the butter.
When thoroughly mixed, put in the sugar and salt, and go on
i; C
The Dominion Cook Book.
beating while you moisten the batter gradually with milk. Be
careful to leave no lumps in the batter. Lastly, stir in the
whites and bake in a buttered pudding dish until light, firm and
delicately browned. It may be eaten as a dessert, but it is a
delightful article, and the best substitute that can be devised
for green corn pudding.
3travifberries — Ingredients — Fruit, white sugar, juice of 2 or 3
lemons in proportion to the fruit.
The way to make strawberries digestible to those who are
unaole to eat them on account of dyspepsia or any other cause
is very simple. Cover them with a very large allowance of
powdered sugar and then squeeze over them the lemon juice,
which brings out the strawberry flavor more than anything else,
and its acidity is counteracted by the large quantity of sugar.
The lemon juice should be in the same proportion as the cream
would be in the place of which it is used.
929. Strengthen ins Blanc-Manse— Ingredients— i pt. milk,
Yz oz. isinglass, rind of )4 a. small lemon, 2 oz. of sugar, yolks of 3
fresh eggs.
Dissolve the isinglass in the water, strain through muslin,
set it again on the fire with the rind of the half lemon cut very
thin, and the sugar ; let it simmer gently until well flavored, then
take out the lemon peel, and stir the milk to the beaten yolks
of the eggs; pour the mixture back into the saucepan, and hold
it over the fire, keeping it stirred until it begins to thicken ; put
it into a deep basin and keep it moved with a spoon until it is
nearly cold, then pour it into the molds which have been laid
in cold water, and set it in a cool place till firm. This we can
recommend for invalids, as well as for the table generally.
930. Water Gruel. — Ingredients— A large spoonful of oatmeal,water,
salt and a little piece of butter.
Rub smooth the oatmeal with two spoonfuls of water and
pour it into a pint of water boiling on the fire; stir well and botl
quickly. In a quarter of an hour strain it ofl" and add the salt
and butter when eaten j stir until the butter is thoroughly in-
corporated.
931— EfFerveSCinS Q**^
pt. of raspberries, 2 qts. of water, syrup — i qt. of water, about ^
lb. of sugar.
Put the fruit with the water over a very slow fire to draw
the juice, for half an hour. They must not boil. Strain
through a hair sieve, add the syrup. Other fruit may be used
in the same way.
947. Barley Water.— ingredients — 2 oz. of barley, 2 qts. of water,
flavor with lemon, currant, or any juice preferred.
Wash the barley and boil in the water till it looks white and
the barley grows soft ; then strain and flavor.
948. Peppermint Water— Ingredients— Three quarts of water
(boiling), 8c. worth of oil of peppermint, sugar to taste.
Boil the water and pour into a jug and let it remain till
lukewarm ; add the oil of peppermint ; sweeten and stir till
cold ; then bottle.
949.— Vinegar Whey (used in fevers)— Ingredients— Half a gill of
vinegar, 2 teaspoonfuls of sugar, 2 teacupfuls of milk, (boiling).
Mix the vinegar with the sugar, stir in the boiling milk; let
it boil one or two minutes, cool it and strain off the whey.
\,'.ii 'i
< it
264
The Dominion Cook Book.
Lemon juice may be dsed instead of vinegar, if preferred it is
then called lemon whey.
95a Seidlitx Powders.
Two drachms of tartarized soda and two scruples of bicar-
bonate of soda for the blue packet, and 30 grains of tartaric
acid for the white paper.
951. EfFervescinff Saline Drau^^hts.
White sugar powdered, eight ounces ; tartaric acid two ozs;
sesquicarbonate of soda, *wo ounces ; essence of lemon, a few
drops. Mix well, and keep in a corked bottle.
952. Rice IMillc — Ingredients — Two tablespoonfiils of rice, I pt. of
milk, I tablespoonful of ground rice (if wanted thick, 2 will be re-
quired,) a little cold milk.
Put the rice into thr pint of milk ; boil it until done, stirring
to prevent it burning. Put the ground rice with a little cold
milk, mix smooth and stir it in ; boil for about a quarter of an
hour. Thick milk may be made in the same way as " rice
milk," only substituting flour for rice, thickening and sweeten-
ing to taste. Five minutes boiling will do.
653. Ciiamomiie Tea. — Ingredients — i oz. of dried chamomile
flowers, }4 oz. of dried orange peel, i qt. of boiling water.
Put the chamomile into a jug with the orange peel. Pour
over it the boiling water, and stand on the back of the stove
just close enough to the fire to keep it simmering till the strength
of the peel and flour is drawn out, then strain ofl* for use and
drink a wineglassful at a time.
954. Dandelion Tea — Ingredients — 6 or 8 dandelion roots, accord-
ing to size, I pt. of boiling water.
Pull up the dandelion roots and cut off the leaves ; well
wash the roots and scrape off" a little of the skin. Cut them up
into small pieces and pour the boiling water on them. Let
them stand all night, then strain through muslin, and the tea is
ready for use. It should be quite clear, and the color of brown
sherry. One wineglassful should be taken at a time. The
decoction will not last good for more than two or three days, and
therefore it must only be made in small quantities.
me, stirring
I little cold
larter of an
Sick Room Cookery.
265
95$. Sarsaparilla. (Simple decoction)— Inpredients-S oz. of sarsapar-
illa chips, 4 pts. of water.
Digest the chips in the water, let it simmer gently for two
hours ; take out the chips, bruise and place them back in the
water ; boil down to 2 pints and strain.
Mil
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"VNB
THE DOCTOR
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The following receipts are selected from eminent authori-
ties and can be relied upon, but while in all cases it is prudent
to consult a medical man as soon as possible, the information
under this heading will be found invaluable where the doctor is
not readily available.
956. A Medicine Box.
Secure a deep cheese box, line it inside with dark cambric
or cotton ; put pockets all around the inside about two inches
from the top and let them extend very nearly to the bottom.
In these pockets place white cotton, a sponge, safety pins, a spool
of white silk, fingers from old kid gloves, court plaster, rolls
of bandages, all sizes, mustard, vaseline, chloroform, sweet oil,
bottle of arnica, saleratus and a bottle of good liniment. Have
some uncleaned sheep's wool to use for smoking painful
wounds. Put in everything that could be needed in any case of
sudden illness or accident, in the body of the box put old linen,
flannels, or old cotton cloths, so useful in sickness. Cover
the top of the box with a cushion and tack a frill around the
edge. Cover the box with the same material put on in box
pleats. One of these boxes should be found in every house-
hold.
957. Fractures.
A fracture is said to be simple when there is no externa,
wound ; compound, when complicated with lesion of the sur-
rounding soft parts ; and comminuted when the bone is broken
into many fragments. The symptoms of fracture are pain and
inability to move the limb. When there is great swelling, it is
often difficult to ascertain the nature or even the existence of a
266
The Doctor.
267
fracture The course of a simple fracture is a painful and in-
flamed swelling for a few days after the accident, with more or
less febrile reaction ; tlu-se gradually subside, and with [troper
treatment the bone uniies in from one to two months, with or
withoii deformity accordin.^r to circumstances not always under
the control of the surgeon. Complirated fractures often ter-
minate in the death of portions cf bone and of the soft parts, in
unhealthy abscesses arid tetanus, leading prehaps to fatal results
unless the limb be removed. The indications of treatment are
to reduce or set the fragments and keep them at rest and in
close contact so as to prevent deformity; all disturbing mus-
cles must be relaxed, the ends of the bones extend d and the
parts properly supported and kept in place, the limo bandaged
and some kind of splint is api)lied to keep it immovable of its
natural length. The variety of bandage, splints and apparatus
for the different kinds of fracture is very great, and in nothing
ujes American surgery stand more pre-eminent than in its in-
genious and effectual instruments for the treatment of broken
bones. When a surgeon cannot be procured immediately the
broken limb should be kept as nearly as possible in its natural
position. The two portions of the bone must be pulled in op-
posite directions, until the limb is of the same length as its
fellow, then apply a splint and I'ind it to the part with a band-
age. Of course when there is no deformity the pulling of the
bones is unnecessary. Should there be much swelling a cold
lotion should be used. If the patient is faint give brandy and
water, or sal-volatile and water.
958. How to Restore a Person apparently Drowtrned.
Loosen everything around the neck. Turn the patient's
face downward, and raise the body several inches higher than
the head, and keep it in this position long enough to count five
slowly. This will enable the water to escaj frnm the mouth
and nose. Place the patient on his back wiih the chest slight-
ly raised (by some convenient article of clothing such as a
folded coat or shawl) and the head in a straight line with the
body. Then practise artificial breathing in this way : — Stand
astride the patient's hips, grasp the arms and raise them above
the head until they nearly meet, which expands the chest ;
then pull them down and press firmly in the sides of the chest ;
this contracts the chest and thus forces the breath first in and
368
The Dominion Cook Book.
ISr"-
■li
then out. While this is going on let another person catch
hold of the tongue with a piece of cloth and pull it out, it
maybe secured by fastening an elastic band over the tongue
and under the chin ; this opens the little air-valve, covering
the air tube. While this is going on remove all wet clothing,
cover the body with warm blankets, etc., and rub the body
vigorously. If signs of life appear, place the patient in a warm
bed in a well-ventilated room, and give hot drinks, such as
milk, tea or coffee.
959 Scalds and Burns.
The first object is to cover the injured part with some suit-
able material, and this should be kept on until the cure is
complete. Apply to the burn or scald a mixture of lime water
and linseed oil by saturating the lint with the mixure. Do not
remove when dry, but saturate by the application of fresh outer
layers from time to time. If nothing better is at hand apply
grated potato, flour, starch, etc.
960. Bruises.
Excite as quickly as possible, the absorption of bruised blood
and apply butter, fresh raw beef, or even bathing with cold
water is a very good though simple remedy.
961. Hemorrhage
may be checked by giving strong salt and water ; or by giving
lemon juice.
If an artery be cut, tie a string above the cut to prevent
the escape of blood. Tighten the string if necessary by placing
a ruler or stick in the string, twist this around, so as to make a
knot pressing tightly on the artery. The blood from an artery
is always of a very bright red and comes out in jets or spurts.
962. To Remove a Bee Stinff.
Remove the sting at once with a needle or the fingers ;
place a key tightly over the stung part, the pressure will force
the poison out. Wipe the place with clean linen, suck it and
then dab with the blue-bag.
963. Bites of Snalces.
These are dangerous and require powerful remedies. The
bites of the various kinds of snakes do not have the same effects
The Doctor.
26f
son catch
it out, it
the tongue
covering
: clothing,
the body
in a warm
if such as
some suit-
he cure is
lime water
Do not
'resh outer
land apply
ised blood
with cold
by giving
to prevent
by placing
to make a
I an artery
or spurts.
e fingers ;
; will force
uck it and
lies. The
me effects
but people suffer from them in different ways. It is of the
greatest importance to prevent the poison mixing with the
blood and to remove the whole of it instantly from the body.
Take a piece of tape or anything that is near and tie tightly
around the bitten part ; if it be the leg or arm, immediately
above the bite and between it and the heart, the wound should
be sucked several times by any person near. There is no
danger to the person performing this act of kindness, providing
his tongue or any part of his mouth has no broken skin. Hav-
ing sucked the poison immediately spit it out. A better plan
is to cut out the central part bitten with a sharp instrument.
This may not be a very pleasant operation for an amateur, but,
as we have to act promptly in such an emergency, courage will
come. After the operation bathe the wound for some
time to make it bleed freely. Having done this rub the wound
with a stick of lunar caustic, or still better, a solution composed
of sixty grains of lunar caustic dissolved in an ounce of water.
This solution should be dropped into the wound. Of course
the band tied round the wound in the first place must be kept
on during the time these means are being adopted. The
wound afterwards must be covered with lint dipped in cold
water. There is generally great depression of strength in these
cases, it is necessary therefore to give some stimulant, a glass of
hot brandy and water, or twenty drops of sal-volatile. When
the patient has somewhat recovered give him a little mustard
in hot water to make him vomit, if on the other hand the
vomiting is continuous, a large mustard poultice should be ap-
plied to the stomach and one pill given composed of a grain
of solid opium. Note. — Only one of these pills must be given
without medical advice.
All these remedies can be acted upon until a surgeon
arrives.
964. Bites of DoffS.
The manner of treatment is the same as for snake bites.
Many writers on the subject are in favor of the wound being
kept open as long as possible. Many persons do this by placing
a few beans on the wound and then putting a linseed meal
poultice over the wound.
965. Treatment of Sprains.
Immediately after the accident the part should be immersed
' I-
270
The Dominion Cook Book.
in a bath at the heat of 100", after which leerhes should
be applied, and then a poultice of vinegar and bran, lulcewarm,
or bread crumbs and camphorated spirits of wine ; the follow-
ing lotion, when applied in the early stage, after blood has
been freely drawn by leeches, rarely fails in affording great
relief; Gourland's extract, half an ounce ; tincture of opium,
two drachms ; vinegar, half a pint ; camphor mixture, one pint
and a half. Mix for a lotion, to l;e applied tepid by means
of folded rags. After the inflammatory action has subsided
one of the following Liniments shoiiid be used :
966. (i) Soap liniment, one ounce; tincture of opium, two
drachms ; camphorated spirits, two drachms. Mix for a lini-
ment, and rub in night and morning.
967. (2) Camphorated spirits of wine, half an ounce; caja-
put oil and laudanum, of each, two drachms ; olive oil, half an
ounce. Mix for a liniment, and apply night and morning.
968. (3) Olive oil and spirits of turpentine, of each half an
ounce. Mix for a liniment, and use as above.
969. (4) When weakness remains after a spram, pumping
cold water on the part every morning, aided by a bandage or
laced stocking to support the part, will be the most effectual
means of remedying it.
970. For Sprained Anicle — Bathe the ankle frequently
with strong cold salt and water; sit with the foot elevated, keeping
it cool. Diet, and take daily cooling drinks or medicine. Or
bind on loosely, and as often as dry, first twenty-four hours,
cotton -batting, spread with beatf n egg-whites; after that,
morning and night.
971. To Bind a Sprained An Icie— Put the end of the
bandage upon the instep ; then take it round and bring it over
the same part again, and then round the foot two or three
times ; finish off with a turn or two round the leg ab>. ve the
snkle.
972. Sprained Wrist— Begin by passing the bandage
round the hand, across and across, like the figure eight ; leave
out the thumb, and finish with a turn or two round the wrist.
Apply arnica tincture.
The Doctor.
271
973. Treatment of a Frozen Person.
Chelius, a German authority, gives tlie following advice for
restoring a frozen person : He should be brought into a cold
room, and after having been undressed, covered up with snow
or with cloth in ice-cold water, or he may be laid in cold water
so deeply, that his mouth and nose only are free. When the
body is somewhat thawed, there is commonly a sort of icy
crust formed around it ; the patient must then be removed,
and the body washed with cold water mixed with a little wine
or brandy ; when the limbs lose their stiffness, and the frozen
person shows signs of life, he should be carefully dried, and
put into a cold bed in a cold room : scents and remedies which
excite sneezing, are to be put to his nose ; air to be carefully
blown into the lungs, if natural breathing does not come on ;
clysters of warm water with camphorated vinegar thrown up ;
the throat tickled with a feather, and cold water dashed upon
the pit of the stomach. He must be brought by degrees into
rather warmer air, and mild perspirants, as elder and balm-tea
(or weak common tea) with Minderin's spirit, warm wine and
the like, may be given to promote gmtle perspiration.
974. Bruise*^
In slight bruises, and those that are not likely to be followed
by inflammation, nothing more is usually required than to
bathe the part with spirit, as Eau-de-Cologne, brandy, etc.,
mixed with an equal proportion of vinegar and water.
975. In more severe cases, and where the accident is near
an important part, as the eye, or any of the joints, it becomes a
desirable object to prevent the approach of inflammation. For
this purpose leeches must be employed, repeating them accord-
ing to circumstances.
976. In the last stage of a bruise, where there is merely a
want of tone in the parts, and swelling from the effused blood,
etc., friction should be employed, either simply, or with any
common liniment. Wearing a bandage — pumping cold water
on the part, succeeded by warm friction — a saturated solution
of common salt in water, have each been found successful.
The roots of briony and Solomon's seal, bruised and applied
as a poultice, are highly useful in hastening the disappearance
of the discoloration caused by the bruises.
1
f >
i it
if
'If
%i
1 ,
iflir
•72
The Dominion Cook Book.
r
977. Accidents from Ed^e Tools, Hard Bodies, &c.
In all recent wounds, the first consideration is to remove
foreign bodies, such as pieces of glass, splinters of wood, pieces
of stone, eauh, or any other substance that may have been
introduced by the violence of the act which caused the wound.
Where there is much loss of blood, an attempt should be
made to stop it with dry lint, and compression above the part
wounded, if the b.ood be of a florid color, and below, if of a
dark color. In proportion to the importance of the part
wounded, will be the degree of the discharge of blood, and the
subsequent tendency to irflammation and its consequences.
978. Substances in the Eye
A substance getting in the eye may either lie disengaged
on its surface, or, having penetrated the external coat, may
there remain fixed. In the former case it is easily removed by
a camel-hair pencil or a piece of paper rolled into the size of a
crow quill with the end softened in the mouth.
0/9. Sometimes the substance sticks in the corner, when,
if it cannot be removed with a probe or fine forceps, the point
of a lancet should be carefully passed under it so as to lift it
out.
980. If the removal cannot be effected without consider-
able difficulty, it is better to leave it to be detached by ulcera-
tion, taking every precaution to keep off undue inflammation,
by avoiding a strong light, fomenting with warm water, etc.
981. To remove fine particles of gravel, lime, etc., the eye
should be syringed with luke-warm water till free from them.
Be particular not to worry the eye under the impression that the
substance is still there, which the enlargement of some of the
minute vessels makes the patient believe to be actually the
case
982. Substances in tlie Ear.
983. Hard substances, such as peas, bits of slate pencil,
beads, etc., occasionally get lodged in the passage of the ex-
ternal ear. If the substance be within sight, and can be grasped
readily with a small pair of forceps, that will be the best way
to extract it ; but force must not on any account be used.
984. But the best and safest plan is to inject luke-warm
water rather forcibly into the ear by means of a syringe, one
The Doctor.
27.'^
that will held at least two ounces. This will be found rarely
to fail, the water passing beyond the substance, and being
there confined by the membrane, called the tympanum^ forces
the obstruction outwards.
985. Should the substance have swelled, or the ear have
become swollen, a little sweet oil must be poured into the ear
and left there till the next day, when syringing may be used.
986. Glass beads and similar substances may be extract-
ed by means of a probe, dipped into some appropriate cement,
introduced into the ear, and kept in contact with the body to
be removed, for a few minutes till it has become set.
9S7. Substances in the Throat.
988. A fish-bone, or pin, being lodged in the throat, may
sometimes be readily got rid of by exciting vomiting through
tickling the back-part of the throat.
989. Another mode is to make the patient swallow a
good mouthful of bread-crumb.
990. Another expedient is to introduce a large goose-
quill down the throat, and then twirl it round, by this means
the substance may be disengaged, and so pass down into the
stomach.
991. A plentiful draught of water will sometimes be suffl*
:ient, when the substance is merely engaged in the folds of the
gullet. . We would, however, particularly recommend in this
case the white of an egg, and, if necessary, a second.
992. L^iseases of Infants.
The most frequent of these are — i, disorders of the stomach ;
2, disorders of the bowels ; 3, exhaustion ; 4, febrile affections ;
5, exanthematous diseases, or those which are attended with
eruptions of the skin ; 6, affections of the head ; 7, diseases of
the thorax, or chest ; 8, affections of the abdomen, or belly.
Disorders of the stomach generally depend on improper
diet ; or they may be secondary, and the effects of a disordered
or confined state of the bowels. They are often detected by
acid or foetid eructations and breath, or by the unusually fre.
quent regurgitation or vomiting of food.
Disorders of the bowels can never be mistaken or overlooked
18
2/4
The Dominion Cook Book.
by an aL'entive nurse, the evacuations in thc'r number
.nd
W
If
appearance being the perfect index to these disorders.
It must never be forgotten that whenever the system has
been exposed to sources of exhaustion, tlus condition may be-
come, in its turn, the source of various morbid affections which
are apt to be ascribed to other causes, and treated by improper,
and therefore dangerous, measures. If the infant has had
diarrhoea, or if, without this, its cheeks be pale and cool ; and
if, under these circumstances, it be taken with symptoms of
affection of the head, do not fail to remember that this affec-
tion may be the result of exhaustion. This important subject
seems to have been generally misunderstood.
Fever is sooner detected. In every such case it is advisable
not to tamper nor delay, but to send for the medical man, and
watch the little patient with redoubled cure and attention.
Especially examine the skin, hour after hour, for eruptions.
It may be measles or scarlatina, etc. It v ill be especially de-
sirable to detect these eruptions early, and to point them out
to the physician. Above all things, let not a contracted brow,
an unusual state of the temper or manner, unusual drowsiness
or wakefulness, or starting, and especially unusual vomiting,
escape you.
Be alive to any acceleration, or labor, or shortness of the
breathing, or cough, or sneezing, or appearance of inflammation
about the eyes or nostrils. These symptoms may portend
inflammation within the chest, hooping-cough, measles. Pain
of the body, with or without vomiting ; or diarrhoea, with or
without a morbid state of the bov;els, or of the discharges,
ought also to excite immediate attention. One caution should
be given on this subject : some of the most alarming and fatal
affections of the bowe's, like some affections of the head, are
unattended by acufe pain or tenderness ; their accession, on the
contrary, is insidious, and it will require great attention to detect
them early.
Another view, and another mode of the classification of the
diseases of infants, full of interest, full of admonition is — i, as
they are sudden ; or 2, as they are insidious ; or 3, as they are,
in the modes of accession, intermediate betwee?? these two
extremes.
Of the sudden affections, are vi:, of every kind, croup, and
some kinds of pain, as I'ut of colic , '■/' the second class are
%'
The Doctor.
»7S
r number .nd
ders.
le system has
dition may be-
Tections which
i by improper,
ifant has had
md cool ; and
symptoms of
that this affec-
>ortant subject
it is advisal)le
ical man, and
ttentioi>.
for eruptions,
especially de-
)int them out
itracted brow,
jal drowsiness
>ual vomiting,
prtness of the
inflammation
may portend
leasles. Pain
hoea, with or
le discharges,
aution should
ling and fatal
the head, are
sssion, on the
Hon to detect
ication of the
tion is — I, as
, as they are,
m these two
d, croup, and
3nd class are
hydrocephalus, or water on the brain, and tubercles in the lungs
or abdomen, constituting ihe two kinds of consumption. Fits,
again, are cerebral, and arise from diseases within the head, or
from irritation in the stomach and bowels;, or from exhaustion •,
or they are evidence of, and depend on, some malformation oi
disease of the heart.
Domestic treatment should never be trusted in such terrible
affections as these, not a moment should be lost in sending foi
the medical man.
If anything may be done in the meantime, it is — i, in either
of the two former cases to lance the gums ; 2, to evacuate the
bowels by the warm water injection, made more active by the
addition of Brown Sugar ; 3, and then to administer the warhj
bath. An important point, never to be forgotten in the hurr>
of these cases, is to reserve the evacuations for inspection,
otherwise the physician will be deprived of a very important
source of judgment.
In case of fits arising plainly from exhaustion, there need
be no hesitation in giving five drops of sal volatile in water,
light nourishment may be added ; the feet must be fomented
and the recumbent posture preserved.
In fits arising from an affection of the heart the symptom is
urgent difficulty f breatTiin^^ ; the child seems as if it would
lose its breath a: 1 expire. In such a case, ^o do nothing is the
best course; all ^elf-possession must be summoned, and the
infant kept perfectly quiet. Every change of posture, every
effort, is attended with danger.
Sometimes the attacks assume the character of croup ;
there is a crowing cough, and breathing ; or there is a difficulty
of breathing, and then a crowing inspiration. The former case
is generally croup ; the latter is, in reality, a fit dependent on
the morbid condition of the brain or spinal marrow, although
it takes the appearance of an affection of the organs of respira-
tion.
In either case it is well to clear the bowels by means of the
slow injection of from a quarter to half a pint of warm water,
with or without brown sugar ; indeed, this is the most gener-
ally and promptly useful of all oar remedies in infantile dis-
eases. To this the warm bath may always be added, if admin-
istered with due caution. For mstance, it should not be
continued so as to induce much flushing or paleness of the
countenance.
i'jG
The Domi mv Cook Book.
if
k
993. Measles.
Measles commences with the ordinary symptoms of fever.
The attack is almost invariably attended with inflammation of
the mucous membrane lining the air passages ; the eyes arc
red and watery ; there is defluxion from the nostrils, hoarse-
ness, and cough. The eruption commonly appears on the
fourth day, at first about the head and neck, then the trunk
and arms, and finally reaching the lower extremities ; it takes
two or three days to complete its course, and when it reaches
the feet and legs has often begun to disappear from the face.
All ages are liable to it. When the eruption is fully out, the
cough, at first dry and troublesome, generally becomes softer
and less frequent, and at the end of six or seven days from the
coming out of the first papules they have disappeared. When
danger occurs, it is from imlammation of the air passages. In
all ordinary cases simple diet, the maintenance of an equable
temperature, plenty of diluent drinks, attention should be paid
to the bowel:^, as they should be kept gently open ; if a roasted
apple or a little manna in the drink will not do this, give a
mild saline aperient such as ipecacuanha wine and sweet
spirits of nitre, i drachm ; of tartrate of potash, 4 drachms ;
solution of acetate of ammonia, i ounce; syrup of poppies, 2
drachms ; cinnamon or dill water sufficient to make 4 ounces ;
dose, a table or dessert spoonful three or four times a day.
Where there is much heat of the skin, sponging with tepid
vinegar and water will commonly relieve it, and also the itch-
ing. On the third or fourth day after the subsidence of the
eruption a little opening medicine should be given and care
must b( : Aen to protect the patient against change of weather,
and to restore the strength by a nourishing diet Attention
should be paid to the cough, and the proper remedies given if
required. Should the eruption suddenly disappear, then there
is caubC for alarm ; the patient should be directly put into a
warm bath, and have warm diluent drinks ; if the pulse sinks
rapidly, administer wine whey or weak brandy and water.
994. Scarlet Fever.
This fever is distinguished from other eruptive fevers by the
fact of the eruption being an exanthema, an efflorescence, or a
rash, these terms not being strictly applicable to vesicles and
pustules. The disease sometimes commences with a chill, and
ns of fever,
tnmation of
le eyes are
ils, hoarse-
}ars on the
the trunk
&s ; it takes
it reaches
m the face,
lly out, the
omes softer
lys from the
ed. When
issages. In
an equable
uld be paid
if a roasted
this, give a
and sweet
1, drachms ;
poppies, 2
e 4 ounces ;
mes a day.
with tepid
)0 the itch-
jnce of the
;n and care
of weather,
Attention
ies given if
, then there
put into a
pulse sinks
water.
evers by the
cence, or a
vesicles and
a chill, and
TnK Doctor.
277
in most cases vomiting is a primary symptom, especially in
children. The fever which at once occurs is usually intense,
the auxiliary temperature often rising to 105'', or even higher.
The surface of the body often gives to the touch a burning sen-
sation. The rash appears in about twenty-four hours after the
date of the invasion, and with few exceptions breaks out first
on the face and neck. The color of the rash is scarlet, whence
the name. The skin is somewhat swollen and the rash occa-
sions a burning sensation, with in some cases intense itching.
Generally the eruption takes place in the throat, and the tonsils
are more or less swollen. The cutaneous eruption is pro-
longed from four to six days. Then follows the stage of scal-
ing, and in some instances the cuticle of the hands may be
stripped off like a glove. In favorable cases the duration of
this stage may be reckoned to be five or six days, when conval-
escence is established. In other cases it is extremely severe
and may prove fatal within a few days or even hours. Scarlet
fever is highly contagious, and the infectious material remains
for a long time in garments, etc. Children are more suscep
tible than adults. The treatment in mild cases is very simple.
Active medication is not indicated. It suffices to diminish the
animal heat by sponging the body and giving cooling drmks,
observing proper hygienic precautions. Smearing the surface
of the limbs with fat bacon allays the itching, which is often
very distressing. Should the symptoms show failure of the
vital powers, supporting measures of treatment (alcoholic
stimulants and alimentation) are indicated. Great care must
be taken to keep the patient warm right through the disease,
as affections of the kidneys often follow cases of scarlet fever.
It is important to isolate the patient and attendant from the
healthy. Remove all curtains and carpets, and clothing not
actually in use from the sick chamber. On removing the
patient's linen or bed-clothes, throw them into water and so
convey to the wash. Chloride of lime sliould be set about the
room in plates. When the patient can be removed from the
room, scrub the room with chloride of lime in the water. It
is wise to keep the patient in bed for throe weeks. Should the
eruption be slow in appearing, sponge the body with cold vine-
gar and water, wrap in a blanket and keep tiie patient warm.
Should the throat be sore, keep hot bran poultice constantly
applied. If the fever runs high in the first stage, and there is
278
The Dominio:; Cook Boo.c.
^t
li
greai inclination to vomit (before sponp^ing), it is a good plan
to give an emetic of equal proportions of antimonial and ipe-
cacuanha wine ; dose, a teaspoonful to a tablespoonful, accord-
ing to age.
995. Hooping Oouifh,
This well-known disease is chiefly, but not wholly, confined
to the stages of infancy, and it occurs but once in a life-time.
It may be described as spasmodic catarrh, and its severity
varies greatly ; sometimes being so mild as to be scarcely
known from a common cough, at others, exhibiting the most
distressing symptoms, and frequently causing death by its vio-
lent and exhausting paroxysms.
The first symptoms of this cough are those of an ordinary
cold ; there is probably restlessness and slight fever, with irri-
tation in the bronchial passages ; this goes on gradually
increasing in intensity for a week or ten days, and then begins
to assume the spasmodic character ; at first the paroxysms arc
slight, and of short duration, with a scarcely perceptible
" hoop," but soon they become more frequent and severe ; a
succession of violent expulsive coughs is followed by a long
drawn inspiration, in the course of which the peculiar sound
which gives a name to the disease is emitted ; again come the
coughs, and again the inspiration, following each other in
quick succession, until the sufferer, whose starting eyes, livid
face, swollen veins, and clutching hands, attest the violence of
the struggle for breath, is relieved by an expectoration of
phlegm resembling the white of an egg, or by vomiting. When
the paroxysm is over, the child generally resumes its play, or
other occupation, and frequently complains of being hungry.
As the disease proceeds, the matter expectorated becomes
thicker, and is more easily got rid of, and this is a sign of favor-
able progress : the spasmodic paroxysms become less frequent
and violent, and gradually cease altogether ; but the changes
here indicated may extend over a monih or six months, accord-
ing to circumstances, the season of the year having much
influence in hastening or retarding them, summer being, of
course, the most favorable time. It is a common impression
that, at whatever time of year an attack of Hooping Cough
commences, it will not end until May ; this is simply because
of the change in the weather which generally takes place in or
The Doctor.
279
good pla'i
il and ipc-
ful, accord-
y, confined
life-time.
Us severity
be scarcely
g the most
by its vio-
in ordinary
with irri-
gradually
hen begins
oxysms arc
perceptible
severe ; a
I by a long
iliar sound
n come the
h other in
eyes, h'vid
violence of
toration of
ng. When
its play, or
tig hungry,
d becomes
gn of favor-
»s frequent
le changes
;hs, accord-
i'ing much
' being, of
impression
ng Cough
y because
)lace in or
about the course of that month. Witii a strong, healthy child
(when proper care is taken), there is little to apprehend from
this disease, provided it be not complicated with others, such
as inflammation of the lungs, or any htad affection producing
convulsions ; it then proves a most dangerous malady, and is
fatal to many. With children of a full habit, the fits of cough-
ing often cause bleeding at the nose, but this should not be
viewed with alarm, as it relieves the vessels of the brain, and
is likely to prevent worse consequences.
To weakly children Hooping Cough is a very serious malady
—to all it is frequently a very sore trial, but to them it is
especially so : therefore great care should be taken not to
expose them to the danger of catching •• ; that it is contagious
there can be no doubt, andaltlv^ugh some parents think lightly
of it, and imagining their children must have it, at one tmieor
another, deem that it matters little when, and therefore take
no pains to protect them against it, yet we would impress
upon all our readers, who may have tlie care Of infants, that a
heavy responsibility lies at their st effectual
-r. This is
:auses, fore-
erspiration,
uits, or any
icy of bile,
itive medi-
:ediarrhcEa
[where the
in a white
worms,
charges of
and flatu-
)elly which
2 ; there is
nausea, often vomiting; a pale rount nance, sometimes sallow;
a bitter taste in the mcuth, with thirst and dryness of the
throat ; the tongue is furred and yellow, indicating bile in the
alimentary canal ; the skin is dry and harsh, and if the disease
is not checked great emaciation ensues.
The treatment must depend in some degree on the cause;
the removal of the exciting matter, by means of an emetic, or
aperient medicines, will, however, be a safe proceeding at first ;
if the diarrhoea be caused by obstructed perspiration or expos-
ure to cold, nauseating doses of Antimonial, or Ipecacuanha
Wine may be given every three or four hours, the feet put into
a warm bath, and the patient be well covered up in bed. When
the case is obstinate, resort may be had to the vapour bath,
making a free use of diluv^nts and demulcents. Where there
is aci'^ity of the stomach, denoted by griping pains and
flatulency, take Chalk Mixture, Aromatic Confection, and
other anti-acid absorbents, or alkalies, such as Carbonate of
Potash, with Spirits of Ammonia and Tincture of Opium, or
some other anodyne ; if from putrid or otherwise unwholesome
food, the proper course, after the removal of the offending
matter, is to give absorbents, in combination with Opium, or
if these fail, acid and an anodyne; the following is an
efficacious formula : Diluted Sulphuric Acid, two drachms ;
Tincture of Opium, half a drachm; Water, six ounces ; take a
tablespoonful every two hours. When the looseness proceeds
from acrid or poisonous substances, warm diluent drinks should
be freely administered, to keep up vomiting previously excited
by an emetic; for this purpose thin fat broth answers well; a
purge of Castor Oil should also be given. The diarrhoea
which often occurs in childhood during the teething, should
not be suddenly checked, nor at all, unless it prevails to a hurt-
ful extent ; if necessary to stop it, give first a dose of Mercury
and Chalk, from two to four or six grains, according to ?. ,, and
then powder of prepared Chalk, Cinnamon and Rhubarb, about
two grains of each every four hours. Diarrhoea sometimes
attacks pregnant women, and, in this case, its progress ought
to be arrested as quickly as possible. In all cases of looseness
of the bowels it is best to avoid hot thin drinks, unless given
for a specific purpose ; the food, too, should be simple and easy
of digestion ; Milk with Cinnamon boiled in it, thickened with
Rice or Arrowroot, is good ; vegetables, salt meat, suet puddings
^,
^>
O^X^
IMAGE EVALUATION
TEST TARGET (MT-S)
1.0
I.I
i;^ 12.8
'^ i;s lllllio
2.5
1.8
1-25 !.4 III 1.6
« 6" ►
V]
^
/]
^>
^4
/;
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was out of danger. Instead of spitting out the gargle^
The Doctor.
283
little cool
len diarrhoea
lid be given
ery, by being
or that con-
ge, which is
er voided is
simply fecu-
inflamma-
roat, and in
ixtend more
nd nostrils.
5Jpe, giving
ally proving
emic. Per-
aost apt to
: from a lia-
rhage from
1 coma are
)jects in the
the powers
s conjoined
e latter in
luclng their
at they are
; treatment
)st success-
n eminent
n treating
nee of an
' He put a
I of water,
as sulphur
le sulphur
inutes the
the gargle^
be recommended the svv^allowing of it. In extreme cases in
M'hich he had been called just in the nick of time, when the
fungus was too nearly closing to allow the gargle, he blew the
sulphur through a quill into the throat, and, if the fungus had
shrunk to allow of it, then the gargling. He never lost a pa-
tient from diphtheria. If a patient cannot gargle, take a live
coal, put it on a shovel, and sprinkle a spoonful or two of flour
of brimstone at a time upon it : let the sufferer inhale it, hold-
ing the head over it, and the fungus will die. If plentifully
used, the whole room may be filled almost to suffocation, and
the patient can walk about in it, inhaling the fumes, with doors
and windows closed."
998. Typhoid Fever.
This fever is called by Germans abdominal typhus, and by
English and American v»"iters, fo.' the same reason, enteric
fever. This characteristic, "ntestinal affection, is one o^ the
essential points of distinction between typhoid and typhus
fever. Typhoid fever is undoubtedly communicable, yet it is
rarely communicated to ihosa who are brought into contact
with cases of it, namely, physicians, nurses, and fellow patients
m hospital wards ; and it occurs when it is quite impossible to
attribute it to a contagion. It is more apt to prevail in
the autumnal months than at other seasons. The early
symptoms are chilly sensations, pain in the head, loins and
limbs, lassitude and looseness of the bowels. During the
course of the fever stupor, as in cases of typhus, is more or
less marked. In the majority of cases there is a characteristic
eruption, usually confined to the trunk, but sometimes extend-
ing to the limbs. The duration of the fever is longer than that
of typhus, the average, dating from the time of taking to the
bed, being about sixteen days in the cases which end in
recovery ; it is somewhat less in the fatal cases. Milk is pre-
eminently the appropriate article of diet, and alcoholic stimu-
lants are sometimes tolerated in very large quantities without
any of the excitant or intoxicating effects which they would
produce in health. Favourable hygienic conditions are impor-
tant, such as free ventilation, a proper temperature and cleanli
ness.
999. Fits.
Fainting fits are sometimes dangerous, at other times harm-
less ; should heart disease be the cause, the danger is great.
284
The Dominion Cook Book.
Uf V"
It:
1; 'ii^:
If from some slight cause, such as sight of blood, fright, ex-
cessive heat, etc., there is no cause for alarm. It would be
superfluous to enumerate the symptoms. The treatment : First,
lay the patient upon his back with his head level with the feet,
loosen all garments, dash cold water over the face ; sprinkle
vinegar and water over the hands and about the mouth, apply
smelling salts to the nose, and when the patient has recovered
a little, give twenty drops of sal volatile in water.
1000. Apoplexy.
These fits generally occur in stout, short-necked people-
Symptoms : sparks uefore the eyes, giddiness, confusion of ideas;
when the pati'^nt falls down insensible, the body is paralyzed,
the face and head is flushed and hot, the eyes fixed, the breath-
ing loud. Put the patient to bed, immediately raise the head,
remove everything from the neck, bleed freely from the arm,
if there is no lancet at hand use a penknife, put warm mustard
poultices to the soles of the feet and the insides of the thighs,
the bowels should be freely opened, take two drops of castor
oil and mix with eight grains of calomel, put this as far back
on the tongue as possible, the warmth of the throat will cause
the oil to melt quickly, and so be absorbed into the stomach.
If the blood vessels about the head are much swollen put eight
leeches on the temple opposite the paralyzed side. Send for
surgeon at once.
looi. Epilepsy.
These fits generally attack young persons. Symptoms:
Palpitations, p?'n in the head, but, as a rule, the patient falls
down suddenly without warning. The eyes are distorted, foam-
ing at the mouth, the fingers tightly clenched and the body
much agitated ; when the fit is over the patient feels drowsy
and faint. Keep the patient flat on his back, slightly raise the
head, loosen all garments round the neck, dash cold water
upon the face, place a piece of wood between the teeth to
pi'event the patient hurting his tongue. Give bromide of
sodium in twenty -grain doses, in water, twice or three times a
day.
1002. Hysteria.
A nervous affection chiefly seen in females, and generally
connected with uterine irregularities ; it is sometimes called
Ciavus or Globus Histcricus^ and is commonly known as
Till", Doctor.
285
ood, fright, ex-
It would he
:atment : First,
:1 with the feet,
face ; sprinkle
e mouth, apply
t has recovered
lecked people-
fusion of ideas;
y is paralyzed,
ed, the breath-
raise the head,
from the arm,
warm mustard
of the thighs,
ops of castor
lis as far back
roat will cause
) the stomach.
)llen put eight
de. Send for
Symptoms :
e patient falls
storted, foam-
nd the body
feels drowsy
htly raise the
h cold water
the teeth to
bromide of
^iree times a
nd generally
times called
known as
Hysterics. As this is a very common affection, within the pro-
vince of domestic treatment, it is desirable that we should devote
some little space to a consideration of it. It is a curious circum-
stance connected with this affection that it stimulates almost
every disease to which humanity is liable. A patient suffering
under Hysteria may have a rough, hoarse, croupy cough, loss
of voice, hiccup, pain in the left side, fluttering of the heart,
running at the eyes and nose, spasmodic contractions and con-
vulsive movements of various kinds, vomiting, copious evacua-
tions, delirium, and all kinds of violent and unmanageable
symptoms, which subside as soon as the hysterical paroxysm
does. All this shows that the whole nervous system is pecu-
liarly influenced by the affection. An attack generally comes
on with a sensation of choking ; it seems as if a ball were rising
in the throat and threatening to stop the passage of the air;
then the trunk and limbs become strongly convulsed, so much
so that an apparently feeble woman will require three or four
strong persons to restrain her from injuring herself; then
follows the hysterical sobbing and crying, with alternate fits of
laughter; generally the head is thrown back, the face flushed,
the eyehds closed and tremulous ; the nostrils distended, and
the mouth firmly shut ; there is a strong movement in the
throat, which is projected forward, and a wild throwing about
of the arms and hands, with sometimes a tearing of the hair,
rending of the clothes, catching at the throat, and attempts to
bite those who impose the necessary restraint. After awhile
the deep and irregular breathing, the obvious palpitation of the
heart, with the symptoms above enumerated will cease; there
will be an expulsion of wind upwards, and the patient will sink
down, sobbing and sighing, to remain tranquil for a shorter or
longer period, at the end of which she may again start up and
be as violent as ever ; or she may go off into a calm sleep, from
which she will probably awake quite recovered. A fit of
Hysteria may last for a few minutes only, or for several hours,
or even days. Persons have died under such an infliction. It
may generally be distinguished from epilepsy by the absence
of foaming at the mouth, which is nearly always present in that
disease, and also by the peculiar twinkling of the eyelids, which
is a distinguishing symptom of great value, and a sign of safety.
In epilepsy there is laborious or suspended respiration, dark
livid complexion, a protruding and bleeding tongue ; rolling or
286
The Dominion Cook Book.
9.
'4.
Staring and projected eyeballs, and a frightful expression of
countenance. Not so in Hysteria ; the cheeks are usually red,
and the eyes, if not hidden by the closed eyelids, are bright and
at rest ; the sobbing, sighing, short cries, and laughter, too, are
characteristic of the latter affection. We point out these
distinctions so that no unnecessary alarm may be felt during a fit
of Hysteria, which is seldom attended with ultimate danger either
to mind or body, although the symptoms are sufficiently dis-
tressing to cause anxiety.
Treatment. — The first efforts must be directed to prevent
the patient, if violent, from injuring herself; but this should
not be done in a rude, rough manner. It is, perhaps, best to
confine her hands by wrapping tightly round her a sheet or
blanket. The dress should be loosened, especially round the
throat, and the face freely exposed to fresh air, and both that
and the head well washed with cold water ; if she can and will
swallow, an ounce of camphor mixture, with a teaspoonful of
Ether, Sal-volatile, tincture of Assafoetida, or Valerian, may be
administered ; strong Liquid Ammonia may be applied to the
nostrils ; and if the fit is of long duration, an enema injected,
consisting of Spirits of Turpentine, Castor Oil, and Tincture of
Assafoetida, of each half an ounce, in half a pint of gruel.
What is required is a strong stimulus to the nervous system ;
therefore, dashing cold water on the face, and hot applications
to the spine, are likely to be of service. Sir A. Carlisle recom-
mends that a polished piece of steel, held in boiling water for a
minute or two, be passed down the back over a silk handker-
chief. This has been found to prevent the recurrence of the
paroxysm, which has before been periodic ; by which it would
seem that the patient has some power of controlling the symp-
toms when a sufficiently strong stimulus is applied to enable or
induce her to exercise it.
During the intermission or attacks of Hysteria, attention
should be devoted to any constitutional or organic defects, from
which they are likely to arise ; the patient's mind should be
kept as tranquil as possible, and a tendency to all irregular
habits or excesses held in check ; if plethoric, there should be
spare diet, and perhaps leeching ; if scrofulous and weakly,
good nourishing food and tonic medicines, particularly some
form of iron, the shower bath, regular exercise, cheerful com-
pany J antispamodics, and remedies which have a gently stim-
The Doctor.
287
ulating effect, will frequently relieve the sleeplessness complained
of by hysterical patients better than opiates and other narcotics.
In such cases Dr. Graves recommends pills composed ot a
grain of musk and two or three grains of Assafcetida, to be
taken two or three times a day. A change in the mode of life,
involving entering upon new cares and duties, will frequently
effect a complete cure of Hysteria, which, it has been observed,
seldom attacks women of a vigorous mind. It is extremely de-
sirable that, in the education of young females, the bodily
powers should be well exercised and developed. Too little
attention is paid to this generally, and the consequence is that
a great many of our young women are weak and nervous, and
frequently subject to hysterical affections.
1003. Quinsy.
Though called tonsillites, the inflammation is rarely confined
to the tonsils, but involves the pharynx, the soft palate and the
uvula and sometimes extends to the root of the tongue. It
commences with a feeling of dryness and discomfort about the
throat and with pain in swallowing. The mucous membrane
lining the throat is reddened, and the tonsils are more or less
swollen. As the disease advances, the inflamed parts, at first
dry, because covered with vicid mucous, and the distress of
the patient is greatly enhanced by the effort which he is
tempted to make to remove this secretion. In many cases
suppuration occurs in one or both tonsils ; when this takes
place those organs are often enormously swollen, and, together
with the obstruction of the inflamed palate, may render breath-
ing difficult and painful. In such cases the febrile reaction is
strongly marked, the skin being hot and the pulse full and
frequent, the patient is unable to take nourishment, and the
voice becomes thick and characteristic of the disease. The
disease, though painful, is attended with little danger, but the
inflammation may by extension involve the larynx and thus
prove fatal. The disease requires but little treatment. Where
the mucous membrane alone is involved, a stringent gargle, re-
peated five or six times a day, usually gives relief. The food
should be liquid — soups, beef tea, milk, etc. — and should be
swallowed in large mouthfuls, which give less pain than smaller
ones. If an abscess forms in either or both tonsils the greatest
relief is obtained from frequent inhalations of warm steam,
28S
Till'. Dominion Cook Book.
1:
which acts as a poultice to the inflnmcd pa'**?. As soon as the
location of the abscess can be determined, it should be opened,
after which there is usually no further trouble.
1004. An Excellent Remedy for a Oold.
Take a "large teacupful of linseed, two pennyworth of stick -
liquorice, and a quarter of a pound of sun raisins. Put these
into two quarts of soft water, and let it simmer over a slow fire
till it is reduced to one ; then add to it a quarter of a pound of
brown sugar-candy (pounded), a tablespoonful of old rum, and
a tablespoonful of the best white-wine vinegar, or lemon-juice.
Drink half a pint at going to bed, and take a little when the
cough is troublesome. This receipt generally cures the worst
of colds in two or three days, and if taken in time, may be said
to be almost an infallible remedy. It is a most balsamic cor-
dial for the lungs, without the opening qualities which en-
danger fresh colds on going out. It has been known to cure
colds that have been almost settled into consumption, in less
than three weeks. The rum and vinegar are best to be added
only to the quantity you are going immediately to take ; for if
it is put into the wholef it is apt to grow flat.
1005. Colds (How to prevent).
The Popular Science Monthly gives good advice in regard to
the prevention of colds. The mistake is often made of not
taking great care to put on extra wraps and coats when pre-
paring for outdoor exercise. This is not at all necessary in
robust persons. Sufficient heat to prevent all risk of chill is
generated in the body by exercise. The care should be taken
to retain sufficient clothing after exercise, and when at rest to
prevent the heat passing out of the body. Indeed, persons
very often catch chills from throwing off extra clothing after
exercise, or from sitting about in garments the material of
which is not adapted to prevent the radiation of heat from the
body.
1006. Coueh.
A convulsive effort of the lungs to get relief of phlegm or
other matter ; it may be a symptom of Bronchitis^ or Catarrh^
or Croups or Influenza^ or Laryngitis or Phthisis^ or Pleurisy^
or Pneumonia^ or Relaxed Uvula^ also ITonping Cough.
We can here lay down but a few general principles with re-
The Doctor.
28^
soon as the
i be opened,
Id.
-th of stick -
. Put these
3r a slow fire
if a pound of
Did rum, and
lemon-juice,
tie when the
"es the worst
may be said
Dalsamic cor-
:s which en-
own to cure
ption, in less
to be added
) take ; for if
! in regard to
nade of not
Its when pre-
necessary in
: of chill is
uld be taken
at rest to
eed, persons
lothing after
material of
leat from the
>f phlegm or
or Catarrh^
or Pleurisy^
ugh.
pies with re-
gard to the treatment of simple cough without reference to the
peculiar disease of which it may be symptomatic ; and first let
us observe, that it may be either what is properly, as well a«
medically, termed dry or moist. In the former case, Opium
and its preparations are idvisable, in the latter they should not
be used ; the irritation will be best allayed by Henbane or
Hemlock, either the Tincture or Extract, with demulcents, as
Barley Water, Linseed-Tea, etc., and Liquorice, either the Root
boiled, or Extract ; it is well also to add from five to ten drops
of Ipecacuanha Wine to each dose; inhalation also of the
steam from boiling water will generally be found beneficial —
and especially if some medicinal herb, such as Horehound or
Coltsfoot, be infused in it. In moist coughs there should not
be so much fluid taken, and the use of demulcents must be
somewhat restricted. Opiates may be administered, but not
too freely, either separately or in cough mixtures ; Paregoric
Elixir, in which the Opium is combined with Benzoic Acid and
Oil of Aniseed (expectorants), and Camphor (antispamodic), is
perhaps the best form of administration ; a teaspoonful in a
glass of water generally allays the irritation and frequent desire
to cough which arises from it. In cases where there \6 diffi-
culty of expectoration, some such mixture as this should be
taken : compound Tincture of Camphor, four drachms ; Ipeca-
cuanha Wine and Oxymel of Squills, of each two drachms : Mu-
cilage of Acacia, one ounce ; water, four ounces, mix and take
a tablespoonful when the cough is troublesome ; for old people,
two drachms of Tincture of Benzoin, commonly called Friar's
Balsam, may be added to the above ; and if there should be
much fever, two drachms of Sweet Spirits of Nitre. For all
kinds of cough counter irritants should be applied, such as
blisters and warm plasters, rubbing in of stimulating ointments
on the chest and between the shoulders; those parts also
should be well protected by flannels next the skin, dressed
hare skin and other contrivances of the kind. For coughs
which are more particularly troublesome by night, it is best to
give the Opium, Henbane, or Hemlock, as the case may be, at
bedtime, in the shape of a pill ; of the extracts of either of
the latter, five grains may be given ; of the first, one or two
grains of the Gum, or a quarter of a grain of Morphine. A long
experience of their efficacy among a large number of dispensary
patients enables the author to recommend with confidence the
«9
■«
I !'
fll
290
The Dominion Cook Book.
•1
following pills : take of Compound Squill Pill, one drachm ;
Ipecacuanha Powder and Extract of Hyoscyamus, of each, halt
a drachm ; mix and make into twenty four pills, take one or
two on going to rest.
1007. Headache.
Headache may arise from a variety of causes; consequently
the preventive measures vary according to the nature of the
attack. When it is of that kind which is dependent on rheu-
matism, and which affects tlie muscles, extending often from the
forehead to the back, and sometimes involving the temples,
the patient should be as much as possible in the open air, and
should use the shower bath every morning. When the form
of headache is accompanied with tenderness of the scalp, and
acute pain on pressure, indicating an affection of the immediate
covering of the bones — besides exercise in the open air, the
head should be shaved and washed twice a day, namely, morn-
ing and evening, with cold water, and afterwards gently rubbc
with a towel for ten or fifteen minutes. The residence shoul .
be in a dry, somewhat elevated situation ; and quietude of
mind should be maintained. When the pain in the forehead
and the back of th ' head is obtuse, and accompanied with a
sensation of torpor and oppression ; and when this occurs in
weak and irritable persons, besides the necessary medical
treatment, which ought not to be neglected, all mental appli-
cations should be suspended and cheerful society cultivated ;
the diet should be moderate, and the utmost attention paid to
the state of the bowels. Exercise and shower-baths are as
essential in this as in the other varieties of the headache.
Lastly, in what is usually termed st'ck headache, denoted by
either acute or dull pain over the left temple, with some tender-
ness of the part, throbbing, and an incapacity at the time
for any mental exertion, the whole arising generally from
indigestion, or some error in diet previous to the occurrence
of the headache, it is scarcely necessary to say that prudence
in diet, both wuh respect to quantity and quality, should be
observed. Long fasting, excess of wine or any stimulant, pro-
tracted sedentary occupations, hurry of business and anxiety,
should be known to be exciting causes, and, consequently, as
tar 1 possible, avoided by those predisposed to sick headachies ;
in brief, the duty of the head and the feet should be
The Doctor.
291
one drachm ;
, of each, halt
take one or
consequently
nature of the
dent on rheu-
)ften from the
the temples,
open air, and
nen the form
the scalp, and
;he immediate
open air, the
lamely, morn-
gently rubber
idence shoul .
J quietude of
I the forehead
panied with a
this occurs in
ssary medical
mental appli-
ty cultivated ;
ention paid to
baths are as
he headache.
denoted by
I some tender-
at the time
enerally from
he occurrence
that prudence
ity, should be
stimulant, pro-
and anxiety,
nsequently, as
ck headaches ;
)t should be
equally balanced. Proper diet and exercise, cheerfulness of
mind, and agreeable social intercourse, will do more to regulate
the stomach and bowels, in those i)redis[)osed to this form
of headache, than any plan of medical treatment which can be
j'uggested.
looS. Headache Sponseci Away.
Nervous headache has often been called woman's curse.
The hard day's shopping, the day when everything in the house-
hold " went wrong," the afternoon spent in paying calls, or a
day of ceaseless toil with the needle, — all these are apt to end in
the state mentioned, to the great discomfort of husband and
family, and still greater of the sufferer herself.
Bromides are the most common resort in such a case, but
they soon lose their effect. A sponge and hot water will effect
the best cure of all, if properly used.
First, fasten the hair high on the head, to keep it as dry as
possible, have the water just as /w/as you can stand it. soak
the sponge and place it at the back of the neck. A[)ply it also
behind the ears, where centre most of the nerves and muscles
of the head ; and these will be found to soften and relax most
deliciously. Often the pain will be relieved in a few minutes.
Then, in the sam.e manner, bathe face and temples, and
when through give the face a dash of cold water. If you have
an hour to spare afterward darken your room and lie down.
You will be more than apt to fall into a gentle slumber, from
which to arise refreshed and strengthened, with all trace of
nervousness gone.
The face bath with hot water is far better than any cosmetic;
it restores to the face color and smoothness of outline, and
helps to keep away wrinkles. It quickens the circulation and
keeps the pores open and the skin perfectly clean ; and if you are
expecting to attend an evening party, after such a day of wear,
and view with dismay the drawn lines of the face and eyes and
the hollow looks of the latter, let me urge you to try my remedy
— not neglecting the nap, if possible — and great will be the
change thereafter in your appearance. The lines will be gone^
and the look of distress ; the soft, healthful color will come
again to the cheek and lip, and a restful and rested look return
to the eyes, and you will be once more in condition to enjoy—
and, better yet, to be enjoyed.
292
Thp: Dominio'^ Cook Book.
%
r.
I
1009. Cephalic SnufF.
Lundyfoot snufi and asabaracca leaves, of each two ounces ;
lavender flowers, two drachms ; essence of bergamot and oil of
cloves, of each four drops. Grind the lavender with the snuff
and leaves to a fine powder ; then add the perfume. Much
recommender' in headaches, dimness of sight, etc.
loio. Bilious or Sick Headache.
Headache is, in general, a symptom of indigestion, or de-
ranged general health, or the consequence of a confined state of
the bowels. The following alterative pill will be found a valu-
able medicine : Take of calomel, ten grains ; emetic tartar,
two, three, or four grains ; precipitated sulphuret of antimony,
one scruple; guaiacum in powder, one drachm. Rub them
well together in a mortar for ten minutes, then, with a little
conserve of hips, make them into a mass, and divide it into
twenty pills. I?ose. — One pill is given every night, or every
other night, for several weeks in succession.
loii. Hiccough.
This may usually be removed by the exhibition of warm
carminatives, cordials, cold water, weak spirits, camphor julep,
or spirits of sal-volatile. A sudden fright or surprise will often
produce the like effect. An instance is recorded of a delicate
young lady that was troubled with hiccough for some months,
and who was reduced to a state of extreme debility from the
loss of sleep occasioned thereby, who was cured by a fright,
after medicines and topical applications had failed. A pinch
of snuff, a glass of co/d soda-water, or an ice cream will also
frequently remove this complaint.
1012. Cramp.
When cramp occurs in the limbs, warm friction with the
naked hand, or with the following stimulating liniment, will
generally be found to succeed in removing it :
TAe Liniment. — Take of water of ammonia, or of spirit of
hartshorn, one ounce; olive oil, two ounces. Shake them
together till they unite.
When the stomach is affected, brandy, ether, laudanum, or
tincture of ginger affords the speediest means of cure. The
following draught may be taken with great advantage : Laud-
anum, forty or fifty drops ; tincture of ginger, two drachms ;
The Doctor.
293
1 two ounces ;
lot and oil of
vith the snuff
ume. Much
jstion, or de-
fined state of
found a valu-
;metic tartar,
of antimony,
Rub them
, with a little
iivide it into
jht, or every
ion of warm
mphor julep,
ise will often
of a delicate
ome months,
lity from the
by a fright,
:d. A pinch
sam will also
ion with the
iniment, will
r of spirit of
Shake them
audanum, or
cure. The
tage: Laud-
'o drachms;
syrup ol poppies, one drachm ; cinnamon or mint water, one
ounce. Mix for a draught. To be repeated in an hour, if
necessary.
In severe cases, hot flannels, moistened with compound
camphor liniment and turpentine, or a bladder nearly filled
with hot water, at loo deg. or 120 deg. Fahr., should be applied
to the pit of the stomach ; bathing the feet in warm water, or
applying a mustard poultice to them is frequently of great
advantage.
*^* The best preventatives, when the cause of cramp is con-
stitutional, are warm tonics, such as the essence of ginger and
camomile, Jamaica ginger in powder, etc., avoiding fermented
liquors and green vegetables, especially for supper, and wearing
flannel next to the skin.
1013. Neuralgia (Qreek neuron, a Nerve, and a/^^oSf Pain}*
A painful aff'ection of the nerves : when it occurs in those
of the face, it is termed face-ague, or tic-doloreux ; when it
affects the great nerve of the leg, it is called sciatica ; other parts,
such as the fingers, the chest, the abdomen, etc., are also liable
to this agonizing pain, one of the most severe and wearing to
which the human frame is liable ; the exact nature of it is not
very clear, that is to say, the origin of the disease, for although
its immediate seat is a nerve, or set of nerves, yet there must
be some originating cause. It can frequently be traced to
some decay, or diseased growth of the bone about those parts
through which the nerves pass ; and in some severe cases it
has been found to depend upon the irritation caused by foreign
bodies acting upon those highly sensitive organs. The ^nly
symptom of neuralgia generally, is a violent plunging and
darting pain, which comes on in paroxysms; except in very
severe and protracted cases, there is no outward redness nor
swelling to mark the seat of the pain, neither is there usually
constitutional derangement, other than that which may be
caused by want of rest, and the extreme agony of the sufiering
while it lasts, which may be from one to two or three hours, or
even more, but it is not commonly so long. Tenderness and
swelling of the part sometimes occurs, where there has been a
frequent recurrence and long continuance of the pain, which
leaves the patient, in most cases, as suddenly as it comes on ;
its periodic returns and remissions, and absence of inflamma-
294
The Dominion Cook Book.
tory symptoms, are distinctive marks of the disease. Among
its exciting causes, we may mention exposure to damp and
cold, especially if combined with malaria; and to these influ-
ences a person with a debilitated constitution will be more sub-
ject than another. Anxiety of mind will sometimes bring it on,
and so will a disordered state of the stomach, more particularly
a state in which there is too much acid.
As for treatment, that, of course, must depend upon the cause ;
if it is a decayed tooth, which, by its exposure of the nerve to
the action of the atmosphere, sets up this pain, it should be at
once removed, as there v.ill be little peace for the patient until
there is; if coexistent with neuralgia there is a disordered
stomach, suspicion should at once point thereto, and efforts
should be made to correct the disorder there. If the patient is
living in a moist, low situation, he should at once be removed
to a higher level, and a dry, gravelly soil. Tonics, such as
Quinine and Iron, should be given, and a tolerably generous
diet, but without excess of any kind. In facial Neuralgia,
blisters behind the ears, cr at the back of the neck, have been
found serviceable, and, if the course of the nerve which appears
to be the seat of mischief can be traced, a Belladonna plaster
or a piece of rag soaked in Laudanum and laid along it, will
sometimes give relief ; so will hot fomentations of poppies and
camomiles, or bran poultices sprinkled with turpentine. In
very severe cases ^ of a grain of Morphine may be given to
deaden the nervous sensibility, and induce sleep, which the
patient is often deprived of at night, the pain coming on as
soon as he gets warm in bed.
An application of Chloroform on lint has sometimes proved
very effectual in relieving severe Neuralgic pains, and so has
an ointment composed of Lard and Veratrine, in the propor-
tion of six grains to the ounce.
A mixture of Chloroform and Aconite has been recommended
for facial Neuralgia, the form of preparation being two parts of
Spirits of Wine, or Eau de Cologne, one of Chloroform, and
one of Tincture of Aconite, to be applied to the gums of the
side affected by means of a finger covered with a piece of
lint, or soft linen, and rubbed along them ; the danger of drop-
ping any intc the mouth being thus avoided. When the pain
is connected with some organic disease, as a decayed tooth,
or chronic inflammation of the gums, or of the sockets or super-
The Doctor.
295
sease. Among
to damp and
to these influ-
II be more sub-
nes bring it on,
are particularly
ipon the cause ;
•f the nerve to
t should be at
le patient until
a disordered
o, and efforts
f the patient is
e be removed
)nics, such as
ibly generous
al Neuralgia,
ck, have been
which appears
ionna plaster
I along it, will
"poppies and
'pentine. In
^ be given to
P, which the
oming on as
times proved
, and so has
the propor-
jcommended
two parts of
)roform, and
?ums ot the
I a piece of
iger of drop-
en the pain
:ayed tooth,
ets or super-
ficial necrosis of the bone, substitute Tincture of Iodine for
the Spirit in the above formula. We would caution our readers
strongly against the careless inhalation of Chloroform as a
remedy for Neuralgia, which appears to be gro'vving into a
general practice ; several deaths have resulied from it, &i
practice being to pour a little on a pocket handkerchief, with-
out much regard to quantity, and hold it to the mouth until the
required insensibility is produced. This remedy should never
be administered, except under the supervision of a medical
adviser. People at all liable to this painful affection should be
extremely careful not to expose themselves to wet or cold :
above all to avoid draughts. A very slight cause will often
bring it on where there is the slightest tendency to it.
1014. Croi?p.
On the first appearance of croup, administer a tcaspoonful of
the following mixture : — Ipecacuanha Wine, half an ounce ;
tartaric emetic, one grain ; distilled water, half an ounce. Mix.
Should be immediately given, and repeated every ten minutes,
until it excites vomiting. After its operation the child should
be put in a warm bath, for ten to fifteen minutes, and a dose
of calomel and James' powder given. If relief be not
obtained firom these measures, the entire throat should be cov-
ered v.ih leeches, say eight or ten, and the bowels emptied by
the following injection : — Take of common turpentine two
drachms, beat it up with the yolk of an egg, and add by degrees
half a pint of decoction of chamomile flowers, in which an
ounce of glaubar salts have been dissolved ; strain it, and
divide it into two equal parts, one of which is to be admin-
istered night and morning. If the alarming symptoms are not
checked in twelve hours, the warm bath is to be repeated, and
calomel, in doses of from three to five grains, with three grains
of James' powder in each, should be given every third hour.
If a child recover from the attack of croup, every affection
of the chest and lungs should be considered as important; it
should, therefore, be carefully guarded against cold, especially
in damp weather, for which purpose the child should wear a
chamois leather waistcoat next the skin, made to cover the
neck and great attention be paid to the stomach and bowels.
A child having ^leen once attacked with croup is very liable to its
return from any slight exposure to cold.
296
The Dominion Cook Book.
1015. Treatment of Bunions.
This consists in removing all pressure from the part. The
formation of a bunion may in the beginning be prevented, but
only in the beginning ; for when actually formed, it is scarcely
possible ever to get rid of it, and it remains an everlasting
plague. To prevent the formation of a bunion, it is necessary
whenever or wherever a boot or shoe pinches, to have it eased
at once, and so long as that part of the foot pinched remains
tender, not to put on the offending shoe again. When a bun-
ion has once completely formed, if the oerson wish to have
any peace, and not to have it increase, he must have a last
made to fit his foot, and have his shoe made upon it. And
whenever the bunion inflames, and is painful, it must be bathed
with warm water and poulticed at night.
1016. Stye.
The stye is strictly only a little boil which projects from the
edge of the eyelid. It is of a dark red color, much inflamed,
and occasionally a great deal more painful than might be
expected, considering its small size. It usually disappears of
itself, after a little time, especially if some purgative medicine
bS taken.
If the stye be very painful and inflamed, a small warm poul-
tice of linseed meal, or bread and milk, must be laid ever it,
and renewed every five or six hours, and the bowels freely
acted upon by a purgative draugiit, such as the following : —
Take of Epsom salts, half an ounce; best manna, two
drachms ; infusion of senna, six drachms ; tincture of senna, two
drachms ; spearmint water, one ounce ; distilled water, two
ounces. Mix ; and take three, four, or five tablespoonfuls. '
When the stye appears ripe, an opening should be made into
it with the point of a large needle, and afterwards a little of the
following ointment may be smeared over it once or twice a day.
Ointment. — Take of spermaceti, six drachms ; white wax, two
drachms ; olive oil, three ounces. Melt them together over a
slow fire, and stir them constantly until they are cold
1017. Simple Remedies.
A teaspoonful of lime-water will cure the worst case of
colic. This is something every mother should know.
A couple of fijjs eaten before breakfast are an excellent laxa-
tive, especially for children.
The Doctor.
297
e part. The
)revented, but
it is scarcely
in everlasting
t is necessary
have it eased
ched remains
IVhen a bun-
wish to have
t have a last
Don it. And
ust be bathed
jects from the
ich inflamed,
n might be
iisappears of
Ive medicine
1 warm poul-
laid over it,
)owels freely
following : —
manna, two
)f senna, two
water, two
joonfuls.
)e made into
I little of the
twice a day.
te wax, two
ther over a
Id
Tst case of
IV.
cellent laxa-
When suffering from overstrained and tired eyes, bathe
them in hot v/ater several times a day.
For cankered throats, mix equal parts of powdered borax
and sulphur, and blow a little into the throat thorough a quill.
For a cough, boil one ounce of flaxseed in a pint of water,
strain and add a little honey, one ounce of rock candy, and the
juice of three lemons. Mix and boil well. Drink as hot as
possible.
For ivy poisoning, boil wood ashes enough to make a strong
lye ; wash the poisoned parts in this, let it remain on a few
minutes, and wash off in soft lukewarm water ; when dry anoint
with vaseline. Repeat this process as the poison develops
itself. One or two applications will effect a cure.
Only a scratch ! and yet a scratch has often cost a life.
A scratch should be carefully washed with a little Castile soap
aiid warm water. It should never be touched by the finger
nails. If there is any appearance of inflammation, a small
bread-and-milk poultice, or the application of some medicated
clay, will be the safest and best treatment. A sudden and
decided change in the weather, or a poor condition of the
blood, will often favor the scratch, and develop it as an agc.it
for serious evil.
1018. Oatmeal Drink (Recipe by the late Or. Parkes).
'* The proportions are a quarter pound of oatmeal to two
or three quarts of water, according to the heat of the day and
the work and thirst ; it should be well boiled, and then an ounce
or one and a half ounces of brown sugar added. If you find it
thicker than you like, add three quarts of water. Before drink-
ing it shake up the oatmeal well through the liquid. In sum-
mer drink the cold ; in winter hot. You will find it not only
quenches thirst, but will give you more strength and endurance
than any other drink. If you cannot boil it you can take a
little oatmeal «>'xed with cold water and sugar, but this is not
so good ; always boil it if you can. If at any time you have to
work a very long day, as in harvest, and cannot stop for meals,
increase the oatmeal to half pound or even three quarters
pound, and the water to three quarts if you are likely to be very
thirsty. If yon cannot get oatmeal, wheat-flour will do, but not
quite so well." Those who tried this recipe last year found
that they could get through more work than when using beer,
and were stronger and healthier at the end of the harvest
298
The Dominion Cook Book.
■:
If
1019. Chilblains.
Paint them with iodine, or apply camphor ointment.
1020. For inflamed or Weak Eyes.
Half fill a bottle with common rock salt ; add the best of
French brandy till all but full. Shake it, let it settle, and bathe
the outside of the eye with a soft Hnen cloth on going to bed
and occasionally through the day. This will be found a good
application for pains and bruises generally.
102 1. Earaclie.
That bugbear of the nursery, earache, will soon yield to
proper treatment. Make a poultice of hops and vinegar and
bind it upon the aching member ; almost instant relief will
follow. One drop of onion juice and two drops of sweet oil
should be put into the ear immediately after the poultice is
taken off, to prevent a recurrence of the pain.
1022. Deficiency of Wax in tlie Ear.
Deafness is sometimes the consequence of a morbidly dry
state of the inner passages of the ear. In such caseSj intro-
duce a piece of cotton wool, dipped in an equal mixture of oil
of turpentine and oil of sweet almonds, or in the liniment of
carbonate of ammonia.
1023. Accumulation of Wax in the Ear.
To remedy this, which is a very frequent cause of deafnes';,
introduce a small piece of cotton wool, upon which a little oil
of sweet almonds has been dropped, into the ear, and Itt it
remain there for a day or two. Then syringe the ear with a little
warm milk and water, or a solution of soap or with a solution
of common salt and water, in the proportion of two drachms of
the former to half an ounce of the latter. The solution of salt
is the best solvent of accumulated wax in ihe ear.
1024. To Remove Nervous Anxiety.
Keep the bowels regular with mild purgatives, take plenty of
exercise in the open air, adopt a light nutritious diet> and seek
pleasant society. A teaspoonful of carbonate of soda, or of
magnesia, or a few drops of laudanum taken the last thing at
night, will generally have the effect of preventing watchfulness.
The Doctor.
299
ntment.
es.
dd the best of
i'ttle, and bathe
1 going to bed
i found a good
soon yield to
d vinegar and
tant relief will
IS of sweet oil
he poultice is
Ear.
morbidly dry
^ caseS; intro-
tnixture of oil
he liniment of
Ear.
e of deafnes':,
ch a little oil
Jar, and kt it
:ar with a little
ith a solution
vo drachms of
)lution of salt
take plenty of
liet> and seek
f soda, or of
last thing at
watchr^iiness.
1025. Hives.
The irritation caused by hives can be allayed by dipping the
bare finger in sweet oil and gently rubbing the affected parts.
Under this treatment the intense itching ceases, and the child
soon falls into a peaceful sleep.
1026. Poultices and Piasters.
The convenient mustard leaves should be kept in every
house. But in the case of children, a milder plaster than one
of pure mustard may be required. For an infant it is never
safe to use more than one quarter mustard, completing the
plaster with three-quarters fiour or linseed meal. For an older
child one half mustard to one-half flour may be used. Should
a strong plaster be needed use pure mustard. In each case mix
with boiling water to the consistence of thick paste, spread the
plaster on a thick cotton cloth, lay over the face of the plaster a
piece of thin old linen to prevent it touching the skin. A roll
of old linen handkerchiefs should always be kept on hand to be
used for this purpose, and there should be a roll of cotton
sheeting convenient to spread plasters and poultices on when
needed. A small can of mustard and a can of flour should be
kept, as well as a box of prepared mustard plasters for use at
night and in emergencies when it is not always convenient to
depend upon kitchen supplies. When a prepared mustard
plaster is used it should be dipped in boiling water, and a layer
of thin linen cambric should be laid over the face of it when it
is put on. After applying, cover any plaster of this kind with
thick flannel, laid over the back, to prevent the dampness from
i«- penetrating the clothing. Where a mustard plaster is
removed physicians usually order a layer of cotton wadding to
replace it, in order to prevent the patient taking cold, and
cotton wadding should always be kept at hand for this purposCi
with the materials for making the paste.
1027. To Produce F'erspi ration.
Twelve drachms of an^imonial wine and two drachms of
laudanum. Of this mixture eighteen drops may be taken in
water every five or six hours.
1028. Lotion to Remove Frecktes.
Mix two ounces of rectified spirits of wine, add two tea-
spoonfuls of muriatic acid, with one pound and a half of dis-
tilled ?.ater.
300
The Dominion Cook Book.
I
I
1029. Ointment for Chilblains
Calomel and camphor, of each two drachms ; spermaceti
ointment, eight drachms ; oil of turpentine, four drachms. Mix
well together. Apply, by gentle friction, two or three times
daily.
1030. To Raise a Blister Speedf/iy.
A piece of lint dropped into vinegar of cantharides, and
immediately after its application to the skin covered over with
a piece of strapping to prevent evaporation.
1031. Dyspepsia, Heartburn, and Acidity.
Pure water, five ounces ; carbonate of ammonia, two
drachms; syrup of orange peel, one ounce. Mix. For a six-
ounce mixture.
1032. Warm ins Plaster.
Burgundy pitch, seven parts, melt and add plaster of can-
tharides, one part. Some add a little camphor. Used in chest
complaints, local pains, etc.
1033. Rules for the Preservation of Health.
Adopt the plan of rising early, and never sit up late at night.
Wash the whole body every morning with cold water, by
means of a large sponge, and rub it dry with a rough towel, or
scrub the whole body for ten or fifteen minutes with flesh-
brushes.
Drink waters generally, and avoid excess of spirits, wine,
and fermented liquors.
Sleep in a room which has free access to the open air, and
is well ventilated.
Keep the head cool by washing it with cold water when
necessary, and abate feverish and inflammatory symptoms
when they arise by persevering stillness.
Symptoms of plethora and indigestion may be corrected by
eating and drinking less per diem for a short time.
Never eat a hearty supper, especially of animal food.
Exercise, regularly adopted, conduces to preserve the health,
and should always be taken by those who value so inestimable
a blessing.
ill
:\
The Doctor.
301
1034. Always Keep Warm.
If you are getting a cold and feel the chills creeping steal-
thily over you, beware, and get warm at any cost ! K ^at your
room to eighty degrees if necessary, drink a cup of hct tea or
chocolate, and put on all the wraps you please, even if you are
laughed at for so doing. Better a small laugh at your expense
than a severe cold, lasting for weeks, perhaps ending in a doctor's
bill, certainly spoiling your comfort and your good looks as
well. And when the chill is averted and normal warmth and
health restored, you will then need the extra heat no more than
the wagon needs a fifth wheel. But never sit and chill, for fear
of " coddling yourself." It is almost suicidal.
INDEX OF DOMINION COOK BOOK.
BREAD AND CAKES-
Pages 140-172.
Biscuits, 149, 162, 170, 171,
172
Bread, Brown — 145, 146
" Corn 147
« French 145
" Home-made . 142, 142
** Plain 14*T
** Potato (Yeast) . 142
** Rice and Wheat
145. 147
«* Rolls 148 149
« Rusks 143
Buns iSi> 152
Cakes, all kinds of, 152,
i53» 154, 156, 161, 162,
163, 164, 165, 166, 167,
168, 169, 170, 171, 172.
Cakes, Icing for . . 155, 156
' Fruit 157, 158
" Rice 159. 160
" Seed 158, 159
. " Muffins 150
'• Crumpets 150
" Rolls . 148, 149, 154
" Waffles 151
" Ginger 162
" Soda 147
** Yeast 141, 144
" White 143
BUTTER— Pagres 243,
248.
Butter, to dress . . 244, 245
" to preserve .... 24;
Buttermilk 244
Cream, to manage 244
CANNED FRUIT-Pagres
234-238.
Canned Cherries 237
" Fruit to bottle. 237
•* Gooseberries . . 237
*' Peaches .. 234, 235
'* Pears.. .. 235, 236
" Pineapples . , . 235
" Plums 236
*' Strawberries . . 236
" Syrup 338
CARVE BEEF, PORK,
ETC.— Pages 65, 78.
CARVE POULTRY, ETC.
—Pages 40, 41, 52, 72.
CATSUP — Pages 132-
136.
Caper 134
Cherokee 134
Chile Vinegar 134
Garlic " 135
Grape Catsup 136
Green Gooseberry and
Chutnee 134
Herb Powders 135
Himalaya 135
Horse Radish Vinegar. 134
Lemon Catsup 132
Mint Vinegar 133
Mustard Vinegar 133
Mother's Chutnee .... 135
Mushroom 132
Nasturation for Capers. 134
Parsley -^35
Tomato i33
Useful Catsup 136
804
INDEX OF DOMINION COOK BOOK.
CHEESE — Pages 244-
248.
Cream Cheese. 245,246, 247
" Macaroni . 247, 248
" Rennet to pre-
pare 244
DESSERTS— Pages 2 1 3,
215.
Almond and Raisins
213, 214
Apples 213
Apple Ginger 214
Bananas 214
French Plums 215
Frosted Currants 213
Figs 215
Impromptu 213
Mixed Fruits 214
Nuts 215
Oranges 213
Strawberries 214, 215
EGGS— Pages 123-131.
Fried 126, 127
Omelet 129, 130
Poached 123, 124
Stewed 125, 126
Scrambled 127,128
To keep fresh for several
weeks 130
FISH— Pages 25-39.
Cods and Shoulders to
boil 26
Cod's Roes 27
Cod, Curry of 27
Cod, Salt 27
Cod Steaks 28
Cod Fish Balls 28
Cream Oysters, half shell 34
Crimped Cod and Oyster
Sauce 28
((
Fish Croquets 38
!"resh Salmon to boil . . 30
Haddock with Tomatoes 38
Halibut 38> 39
Herrings, baked 34
Lobster Crociuets.30, 32, 32
Mackerel, pickled 35
" scalloped 35
Mullet with Tomatoes . . 36
Oyster Sausages 34
Boiled 33
Stewed 35
** Patties 34
Perch and Trout 35
Pike, Haddock stuffing. 39
Salmon, Salt, to Souse . . 28
« " Boil... 28
" « Pot.... 28
" Dried 29
" Italian Sauce . .30
Shad, Boiled 32
" Baked 32
Smelts, to Fry 37
Sturgeon, Fresh 36
Turbot, Fillet of, Front
and Grayling to Fry . . 35
Whiting, fried 35
FLAVORS-Page 225.
Bisque 225
Chocolate 225
Fruit Ice Cream 225
Fruit Ices 225
Lemon 225
Vanilla 225
FORCEMEATS — Pages
137-139.
Balls 138, 139
" for Cold Pie. 137, 138
" common, for Veal
or Ham 137
5 38
I to boil . . 30
Tomatoes 38
......38, 39
ea 34
iets.30,32, 32
cled 35
Hoped .... 35
bmatoes . . 36
?es 34
[ 33
i 35
' 34
rout 35
k stuffing. 39
to Souse . . 28
Boil ... 28
Pot.... 28
i 29
n Sauce . . 30
32
32
• 37
h 36
of, Front
g to Fry.. 3c;
35
Page 225.
225
225
im 225
225
225
225
'S — Pag-es
[39.
....138, 139
Pie. 137, 138
, for Veal
n 137
INDEX OP DOMINION COOK BOOK.
805
Balls for Fowls or Meat
w r 'V^-Vo- ^37, 138
" for Fish Soups. ..
138, 139
" forOysters or Boil-
ed Turkey .. ..139
Sage and Onion Stuffingi39
GRAVIES-Page 79.
All kinds of 79, 80, 81
ICE CREAM — Pag-es
224-225.
Chocolate Tee Cream . . 224
Coffee Ice Cream 224
Recipes for making . . . 225
Beef, Ox Tongue, baked. CO
" P>e 54
Roast, sirloin . . . . 55
Spiced 53
Steak Pudding . . .53
" Stewed 59
•' Stuffed 53
Sausages 56
Tongue 59, 60
Cold Meat Cookery .... 64
Irish Stew 64
Kidneys, Fried 64
•* Grilled 64
Lamb Chops 61
" Fore Quarter.. ..65
" Leg
((
Ii
«
JELLIES -Pages 239- MuttontloasV ". '. '/. '. '. '. '. 6?
242. u Leg^ boiled... 61
Apple Jelly 241
Crab-apple 239
Currant 240, 242
Gooseberry 240, 241
Mixed Fruit 241
Orange 242
Peach 242
Quince 241
Raspberry Vinegar.. ..242
MEATS, How to Choose
—Pages 51-78.
A Polish Dish 51
Beef, Braized and cooked. 58
BubbleandSqueak56
Boiled 56
Carving 1:2
Cold 56
Collops 56
Fillets 55
Heart, roast 57
Hunter's 59
Grenadins of 54
Olives 57
Omelet 58
Leg of 65
Loin of 65
Boned 61
Cornettes 62
Haricot 63
La Italienne . . 62
Pie 64
Shoulder, boiled
with oysters. 61
Sweetbread ... 63
Lamb " ... 63
Toad in the
Hole 63
to carve 65
PASTRY AND PUD-
DINGS-Pages 173-
212.
Cheese Cakes 208, 209
Fritters of all kinds
205, 206, 207
Pancakes 198, 199
Pastries, Glazings, 200, 201,
202, 203, 204.
Pie, Chicken 194
((
((
((
((
K
C(
IC
i(
((
au6
INDEX OP DOMINION COOK BOOK.
it
II
II
It
II
it
II
II
Pie, Cottage 192
•* Beefsteak 193
Beefsteak and Oys-
ter 194.195
Giblet 194
Lemon 195, 196
Macaroni 193
Mutton 195
Pigeon 192
Pork 192
All kinds, 196, 197,
198, 190, 200.
Pie and Pudding Crusts
202-205
Puddings, 174, I7S» '76,
177. 1781 179. 180, 181,
182.
Puddings, Plum, 183, 184,
185.
Puddings, all kinds, 186,
187, 188, 189, 190, 191
Puffs '. 207, 208
Tarts... 209, 210, 211,212
PICKLES-Pagres 119-
122.
Beets 122
Cucumbers 121
Eggs 122
Jumbo 120
Lemons 121
Mushrooms 120
Onions 1 19, 120
Picklilli 121
Red Cabbage 120
Walnuts 120
PORK— Pages 66-72.
Pig's Fry 6^
" Petitoes 6i
Pork Cheese 69
*♦ Cutlets 68
" Ham, potted •?«
11
II
II
II
II
It
II
It
II
it
II
It
It
It
ft
It
tt
Pork Ham, to boil 69
*• Hashed 68
Lard, to make . . . . 70
Leg to roast 66
" to boil 66
to carve 7i» 72
Loin and Neck, to
roast 66
Pork, Neck, rolled 66
Pickled ej
Pie 66
Sausages 69
Shoulderand breast 66
Sucking Pig, roast. 68
" "tocarve7i
Tripe, fried 70
" stewed 71
** to dress. 70, 7 1
Ham, to boil 69
" to Glaze 70
" " Carve ...72
POULTRY AND GAME-
Pages 40-50.
Braised Fowl with Maca-
roni 44
Broiled Chicken, with
Mushrooms 45
Chickens, cooking of. 43, 45
Chestnut Sauce for Tur-
key 48
Chiclcen Jellied 44
Duck, Wild (Roast) 45
Forcemeat for Turkey.. 48
German Dish 47
Gravy for Turkey 48
Giblets to Stew 47
Hashed Game 50
" Venison 49
Pigeons 47
Puree of Game 45
Quail Pie 45
Quail, roasting with Ham40
toil 69
68
nake . . . . 70
ist 66
il 66
71.72
Neck, to
66
lied 66
<=7
66
69
ind breast 66
Pig, roast. 68
"tocarveyi
ed 70
!wed 71
dress. 70, 7 1
boil 69
Glaze .... 70
Carve . ..72
m GAME-
tO-50.
vith Maca-
44
ken, with
45
dngof.43.45
:e for Tur-
48
:d 44
Roast) 45
r Turkey.. 48
47
key 48
w 47
5 50
;on 49
47
le 45
45
5 with Ham46
INPKX OF noMiw
Rabbit Pie 46
Rabbit, Stewed 46
Roast Goose 5°
To Tniss Turkey for
Roasting 47
Turkey, Roast 48
" Pulled 49
" Boiled 49
To Truss a Goose 50
To Carve Poultry ..40, 41
To Dress for Roasting
or Boiling 4i» 4^
PRESERVES— Pagres
226-233.
Jams to make . 227, 228^ 2C9
" Marmalade . 231, 232
" Citron to preserve2 2 9
Crab apple to preserve. 232
Chestnuts
Melons
Oranges
Pumpkins
Peaches
Quinces
Tomatoes
Walnuts
«
M
II
tt
II
II
11
233
229
231
230
233
230
232
233
SALADS-Pages US-
US.
Salad Anchovy ... 115, 117
♦' Beet Root 118
" Celery "8
«' Egg 118
»* Game "7
*• Lettuce 115
" Lobster 116
« Oyster 118
" Potato "6
« Red Cabbage ...118
'• Sardine 117
ION C<,H5K nOOK. 307
SAUCES— Pagres 82-89.
Anchovy Sauce.. 85
Bread " ..89
Caper " • ■ 89
Cranberry " .87
Cauliflower " • • 84
Cheap Brown " .87
Dutch " .-84
Egg " . ■ 83
Governor's ** ..83
Grill " ..85
Horse Radish " .86
Liver " .-82
Mango Chutney " . . 83
Mayonnaise " --86
Mint '• .86
Mushroom " • ■ 84
Onion Brown '* .87
Oyster *♦ .-88
Peach " ••87
Piquant (without eggs). . 85
Poor Man's Sauce . . 86
Roux Brown " .88
" White " ..88
Sweet " .86
Thickening for Gravies,
etc °"
Tomato Sauce . . 88
White " ..82
Worcester " • . 88
SICK ROOM COOKERY
Pages 249-265.
Apple Water 263
Arrow Root Jelly 256
Baked Hominy 261
Broths 251, 252
*♦ Chicken, Milk
250-257
Custard 261
Drinks . . 259, 262, 263, 264
Eggs and Toast 259
INDEX OF DOMINION COOK BOOK.
m
I
Fowl, Stewed in Barley. 255
Gravy Sippet 258
Gruel 260-261
Ground Rice, Milk. . . . 259
Invalids' Cutlet 257
Jelly, 256, 257
Lamb's Fry, French . . 255
Mutton Cutlets 255
Mush 254
Porridge 258
Rabbit, Stewed 256
Restoratives 258
Sweetbread 256
Teas 264
SOUPS— Page 11.
Apple Soup
Asparagus
Barley
Beef Gravy
Calf Head
Celery "
Chicken
((
• • • • •
18
18
21
16
15
17
16
Crowdie or Scotch Soup. 14
French Soup 14
Greek " 14
Giblet " ....:. 14
Green Pea " 17
iulienne " 19
.obster (Bisque) Soup. . 19
Macaroni Soup 11
Milk with Vermicelli
Soup 12, 17
Mock Turtle Soup — 23
MuUagatawny " .... 15
Onion " 23
Oxtail " .22,23
Oyster a la Reine 16
Parsley Soup 20
Rice Flour Soup 17
Roast Beef and Boiled
Turkey 13
Scotch Mutton Broth.. 13
Soup a la Dauphin.. ..18
" made from Bones. 21
Spanish Soup 19, 20
Spring Vegetables 12
Tapioca Soup 12
Tomato " . . 18, 20, 24
White " 18
Veal or Lamb Soup. . . . 13
STOCKS-Pag-es 90-91.
Common Stock 90
Fish ♦• 91
Gravy *' 90
Veal " 90
White '* 91
SWEET DISHES- Pages
216-223.
Blanc Mange .... 218, 219
Charlotte Russe 217
Creams .... 221, 222, 223
Custards 219, 220, 221
Devonshire Junket.. ..216
Flumery . . ._. — 217, 218
Gooseberry Fool 217
Orange " 217
Souffle Bread and Wal-
liUi •••••• ■••••• ••■^xy
Souffle Orange 216
VEGETABLES— Pages
92-'114.
Asparagus iii, 112
Artichokes 112, 113
Beet Roots 99
Beans Haricot — 105, 106
Cabbages 95.96.97
Cauliflower 109, no
Carrots 107
Cucumbers . . 103, 104, 105
Egg Plant 108
En Ragout 06
K.
;ton Broth.. 13
Dauphin.. . . 18
from Bones. 21
ip 19, 20
tables 12
up 12
' . . 18, 20, 24
' 18
nb Soup.. .. 13
Pages 90-91.
Lock 90
" 91
" yo
" 90
" 91
SHES-Pages
-223.
e .. ..218, 219
jsse 217
. 221, 222, 223
. 219, 220, 221
Junket.. ..216
217, 218
Fool 217
" 217
d and Wal-
, 217
ge 216
LES— Pages
114.
Ill, 112
112, 113
99
3t 105, 106
— 95, 96, 97
109, 1 10
107
. 103, 104, 105
108
06
INDEX OF DOMINION COOK BOOK.
309
Farci or Stuffed Cabbage. 96
Green Corn 109
Green Peas no, in
Mushrooms loi, 102
Onions 100, 101
Parsnips loi, 102
Potatoes 93>94. 95
Purookin 113, 114
Salsif) (Boiled) 108
Spinach 93
Squash 109
Tomatoes 97. 98* 99
Turnips 106,107
Vegetable Marrow 92
" Stewed, 108
«• Fried . . 108
*• Boiled.. 109
VEAL-Page 72.
Veal braised, Loin of . . 77
" Cake 73
" Calf's Head (col-
lared) 75, 76, 77
" CalfsH'^ad hashed, 76
" " stewed, 77
'♦ Carving 78
" Cutlets 76
" Fricandeau of .... 74
" Haricot of 76
* ' Marbled 73
*' Minced 77
" Pie "Ham" 72
" Pudding 73
" Quenelles 74
" Roast (Stuffed).. ..72
" Rolled 75
** Sausages 75
" Scollop 74
" Stewed 72
INDEX OF MEDICAL DEPARTMENT
m
h^
A Medicine Box .... 956
Accidents 977
Ankle-Sprained .... 970
Apoplexy 1000
Bruises 960-974
Bites of Snakes 963
*• •* Dogs 964
Bee Sting-To Re-
move 962
Blister-To Raise
Speedily 1030
Bums 555
Bunions-Treatment
of 1015
Bilious or Sick Head-
Ache loio
Colds-How to Pre-
vent 1005
Colds-An Excellent
Remedy Z004
Cough 1006
Cramp 1012
Croup 1014
Chilblains 1019
** Ointment for 1029
Cough-Whooping.. 995
Drowning-How to 958
Restore a Per-
son Apparently 958
Diarrhoea 995
Diphtheria 996
Dyspepsia 103 1
Drinks-Oatmeal . . . 1018
Ear-Ache 1021
*' Deficiency of
Wax 1022
** Accumulation
of Wax 1023
Eyes-Weak or In-
flamed . . 1020
Epilepsy 1001
Ear-Substances in . 982
Eye-Substances in . 978
Fits 999
Fractures 957
Freckles-Lotion to
Remove 1028
Hemorrhage 961
Heart-Burn 1031
Hysteria 1002
Head- Ache 1007
" Sponged Away 1008
Hiccough ion
Head- Ache-Sick . . . loio
Hives 1025
Infants' Diseases . . . 992
Measles 993
Neuralgia 1013
Nervous Anxiety-To
Remove. 1024
Poultices 1026
Plasters 1026
Perspiration-To
Produce 1027
Plaster-Warming . . 1032
Quinsy or Tonsilli-
tis 1C03
Rules for Preserva-
tion of Health. 1033
Remedies-Simple . . 1017
Scalds and Burns . . 959
Sprains-Treatment
of 965
Scarlet Fever 994
Sty 1016
Throat-Substances
in the 987
Typhoid Fever .... 998
Whooping Cough . , 995
Wrist-Sprained .... 972
■Sr !
a !
ARTIrlENT
lOOI
inces in . 982
ances in . 978
999
•••. 957
.otion to
^e 1028
;e 961
* 1031
1002
1007
ed Away 1008
lOII
-Sick . . . loio
1025
seases . . . 992
993
1013
ixiety-To
'e 1024
1026
1026
o-To
;e 1027
irming ..1032
ronsilli-
1003
reserva-
Health.1033
Simple ..1017
Burns.. 959
eatment
965
■er 994
1016
^stances
987
2ver .... 998
Cough . . 995
ined .... 972
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