CIHM Microfiche Series (IVIonographs) ICIVIH Collection de microfiches (monographies) Canadian Institute for Historical MIcroredroductions/lnstitut canadien de microreproductlons historiques Technical and Bibliographic Notes / Noies techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. □ Coloured covers / Couverture de couleur Covers damaged / Couverture endommagee □ Covers restored and/or laminated / Couverture restauree et/ou pelliculee I I Cover title missing / Le titre de couverture manque I I Coloured maps / Cartes geographiques en couleur □ Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) □ Coloured plates and/or illustrations / Planches eVou illustrations en couleur I I Bound with other material / n n n Relie avec d'autres documents Only edition available / Seule edition disponible Tight binding may cause shadows or distortion along interior margin / La reliure serree peut causer de I'ombre ou de la distorsion le long de la marge interieure. Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / Use peut que certaines pages blanches ajoutees lors d'une restauration apparaissent dans le texte, mais, lorsque cela etait possible, ces pages n'ont pas ete filmees. Additional comments / Pagination is as follows: [i]-xxviii, 3-210 p. Commentaires supplementaires: L'Institut a microfilme le meilleur exemplaire qu'il lui a ete possible de se procurer. Les details de cet exem- plaire qui sont peut-etre uniques du point de vue bibli- ographique, qui peuvent modifier une image reproduite, ou qui peuvent exiger une modification dans la metho- de normale de filmage sont indiques ci-dessous. I I Coloured pages / Pages de couleur I y/f Pages damaged / Pages endommagees □ Pages restored and/or laminated / Pages restaurees et/ou pelliculees □ Pages discoloured, stained or foxed / Pages decolorees, tachetees ou piquees |/j Pages detached / Pages detachees I '^ I Showthrough /Transparence I y\ Quality of print varies / L— I Qualite inegale de I'impression Includes supplementary material / Comprend du materiel supplementaire Pages wholly ot partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best possible image / Les pages totalement ou partiellement obscurcies par un feuiilet d'errata, une pelure, etc., ont ete filmees a nouveau de fagon a obtenir la meilleure image possible. Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont filmees deux fois afin d'obtenir la meilleure image possible. n This item is filmed at the reduction ratio checked below / Ce document est filme au taux de reduction indique ci-dessous. 10x 14x 18x 22x 26x 30x 12x 16x 20x 24x 28x 32x The copy filmed here has been reproduced thanks to the generosity of; Ralph Pickard Bell Library Mount Allison University L'exemplaire film6 fut reproduit grace d la g6n6rosite de: Ralph Pickard Bell Library Mount Allison University The images appearing here are the best quality possible considering the condition and legibility of the original copy and in keeping with the filming contract specifications. Original copies in printed paper covers are filmed beginning with the front cover and ending on the last page with a printed or illustrated impres- sion, or the back cover when appropriate. All other original copies are filmed beginning on the first page with a printed or illustrated impres- sion, and ending on the last page with a printed or illustrated impression. The last recorded frame on each microfiche shall contain the symbol — ► (meaning "CON- TINUED"), or the symbol V (meaning "END"), whichever applies. Maps, plates, charts, etc., may be filmed at different reduction ratios. Those too large to be entirely included in one exposure are filmed beginning in the upper left hand corner, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: Les images suivantes ont 6t6 reproduites avec le plus grand soin, compte tenu de la condition et de la nettete de l'exemplaire film6, et en conformity avec les conditions du contrat de film ige. Les exemplaires originaux dont la couverture en papier est imprim6e sont film^s en commengant par le premier plat et en terminant soit par la derni6re page qui comporte une empreinte d'impression ou d'illustration, soit par le second plat, selon le cas. Tous les autres exemplaires originaux sont film6s en commencant par la premiere page qui comporte une empreinte d'impression ou d'illustration et en terminant par la derni6re page qui comporte une telle empreinte. Un des symboles suivants apparaitra sur la dernidre image de chaque microfiche, selon le cas: le symbole — ^ signifie "A SUIVRE", le symbole V signifie "FIN ". Les cartes, planches, tableaux, etc., peuvent etre film6s d des taux de reduction diff6rents. Lorsque le document est trop grand pour etre reproduit en un seul clich6, il est film6 d partir de I'angle sup6rieur gauche, de gauche d droite, et de haut en bas, en prenant le nombre d'images n6cessaire. Les diagrammes suivants illustrent la m6thode. 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART ^4^ 2) 1.0 LI 1.25 m m m Kvcft 1^ 2.8 12 !lim 4.0 1.4 2.5 2.2 2.0 .8 ^ APPLIED IIVMGE Inc 165J East Mam Street Rochester, New Yori' '4609 (716) 482 - 0300 - Phone (716) 288 5989 - Fax USA l! THE 1 SURPRISE COOK BOOK TO WHICH IS ADDED E PREPARATION OF FOODS FOR INFANTS BY MARION HARLAND jk ST. THE CROIX SOAP MANUFACTURING Manufacturers of ** Surprise" Soap * ^-^ STEF^HEN. N. B. CO. J Copyrighted, 1894. BY HOME BOOK COMPANY INDEX. t ^> SOUPS. PAGE. ' Stock for Sauces and Gravies 3 Stock for Soup ^ To Make Soup of the Liquor 4 Force Meat Balls for Soup 4 > jBean Soup ^ . \Beef Soup 2 ■ ) Bee^' Soup with Okra ^ , Ci,rned Be(!f Soup •> tt'oru Soup ^ Chicken Soup ^ Clam Soup ] jOelerv Soup J ^na; Balls X gi? Soup * I ish Chowder ^ I oniato Chowder 8 ', sh Soup ^ ' rench Vegetable Soup J leen Pea Soup ^ umbo Soup 9 lain Gumbo Soup 10 iblet Soup 10 rame Soup 10 lijTMii'jn l^oa Simm 11 •• ' ■'••-•• • • I ^^ ulienne Soup ^^ _ Noodles for Soup 1'^ Okra (iuuibo !•> Onion Sonp 1-^ Ox Tail Soup U Potato Soup 1-1 Pot-au-feu ^^ Tomato Soup !•"> Turkey Soup 1(> Veal Broth lt> Voj^ctable Soup 1|2 Spring Vegetable Soup IT Vermicelli Soup 3^ FISH. To Fry, Broil, or Bake 18 Baked Fish 19 To Boil Fish 19 Boiled Fish 19 Pickling Fish 19 Bread Stuffing for Fish 19 Baked Black Fish 19 Brook Trout '1^'- Cream Baked Trout 20 Baked White Fish 20 Baked Cod Fish 20 Baked Fish 21 Broiled Salmon 21 To Broi! Salmon 21 Boiled Salmon 21 Cod Fish, Stewed 21 Cod Fish on Toast 21 Cod Fish Balls 22 Baked Cod Fish 22 C'roquettes of Fish 22 Frogs, Fried 22 Fish Chowder 22 Fried Halibut 23 Fish Scallop 2:5 Fried Eels 23 Potted Shai^-* 24 Pickled Salmon.. 24 24 i ! ?o Fry Shad To Fry Spiced i Salt Sal ►Salt Ma Turbot Lobster Lobster Lobster Broiled Oyster ( Oyster ( Fried O; Oyster 1 Oyster I Pickled Spiced Roasted Oysters, Oyi,:er S 8tewed < Marylan Oysters Oj'ster S Oyster S Steamed Oyster C Scallopec Soft She: Deviled i Hot Cral Stewed C Rules for Rules foi Rules for Rules for Beefsteal Boiled T Broiled I INDEX, •i i 1 r», ^ PAGE. To Fry Smelts 04 Spicod Shad o^ ..*,.,, , 5:4 ^alt Salmon 04 Salt Mackerel, Broiled 94 Turbot a la Creme '!.!!!.!!!!!!!!! 25 SHELL FISn. Lobster Croquettes ^k. Lobster Cutlets *.*.*.'.'.'.'.'.' *. 2*^ Lobster Kissoks ofi Broiled Oysters .1« Oyster Chowder *.!!!'.!'.!'. tk Oyster Croquettes V.V.V. 27 Fried Oysters 97 Oyster Pies .' %l Oyster Pot Pie Jo Pickled Oysters \\\\ tZ Spiced or Pickled Oysters 9a Boasted Oysters * ." r><^ Oysters, Fancy Boast !!!!!!!!!!!! 99 C^yi.^er Stew 20 Stewed Oysters '. 99 Maryland Stewed Oysters *. . .* 99 Oysters with Toast \\\\ oq Oyster Soup o/^ Oyster Short Cake ".'.'.".'.'.".'.'.*.".'. 30 Steamed Ovsters orw Oyster Omelet '.'.WWW 30 Scalloped Oysters o* Soft Shell Crabs !!!!.'!!! 31 Deviled Clams 01 Hot Crab .■.'.■.*; o{ stewed Clams ..." ..!!!..] 31 MEATS. Bules for Selectinir Meat 00 Bules for Boiling "Meat , ' 1 39 Bules for Broiling Meat *..'.*.. 39 Bules for Boasting Meat oS Beefsteak Jj Boiled Tongue.. '. .'.". % Broiled Ham and Eggs '. ...'.'..'.'.*.'..'...,! 34 ( ii 6 v.. /. v'l IXJJEX. PAOE. Bf'of Hash ;;^ lio<»f Stow •>« B«M'f a-la-Mo(lo ;;,- IJoiloaii •>- J Jrcakfast Dish \\\ ;;5 CroqUCttOS ;),(> Corned Jicef , ;;(> Deviled Hoof .........." .!(i Dried I5ecf hi Cream '. ,';,; Frizzled Beef •;,; Tressed J}eef ;;7 Beef ToiimH» ....!... ;J7 JSavory Beef " J.j Scrambled Ei^^gs with Beef i ! i .!!!!.!!.!!!!!!! ! ;j7 Yorkshin- Puddiiii^ to Boast Beef Wl Beefsteak Sniof hered with Onions ........ -JT Cliopped Steak ;],s Stiitted Beefsteak ...........! ;]S Beefsteak witli Oysters ..........* . . . i>8 Steak and ( )ysters '.!.!.!.!.!!. ;j(> Broiled lieefsteak !j!> Mock Duek %^ Koast Veal oq, Fillet of Veal V,, > Veal Cutlets 4^ J Veal Cutlets Broiled 4q "^ Veal 4. Veal Cutlets Baked x\ Veal Cutlets ".W. J [ Pate do Veau .........!!. 41 *' Veal Scallop 42 Veal Steaks 42 Stewed Veal 42 Marbled Veal 42 Preparation of Veal 4.3 Pressed Veal or Chicken !.!.*.!!.]!!...!!.! 44 Sandwieh(\s 4« Minced Liver 44 Veal Croquettes .,\'...*.\ 44 Veal ( heese . = . . ■ ^^ Veal Hash 44 Calf's Liver, Stewed .... 45 To Dress Calf's Head ' ,i.i Mock Jhoile( Sw«'etl Sweet I. Fried '\ SjM'ced Baltinji v-'roque Meat \\ Iheade( Cutlets To Fry Spiced Stewed Mutton Haricot Captain Irish St< Ilagout . Kagout < Baked I Pork Stt lioast }*( Ham an( Boiled I J Ham Ba] Ham To£ I'igs' Fe.( Pigs' He; Pork and Boston B 'J^o Fry A Spare Kil Koast La Mutton a Boiled Le Breast of SweetbroE Sweetlireji Sweet bre,'] Sweetbrea Traveling Sweet brea i IXDEX, Vll :>rork Torrapin ^^^'^ Broiled Calves' Liv-eV wuii' jiacon ^' Mv.M't broads with .Mushrooms 45 Mveet, reads witli Tomatoes. . .' 4"> f'KMl 'J'ripe 40 »Sl»i('<'d Trij)e \\ 4(1 Baltimore Aleal Pie. ' 40 V roiiuette 47 ^It'ut Uissoles *.*, 47 Breaded Lamb Choi.s 47 J'uMets a-la-I)urliet se 48 'Jo Fry Lamb JSteaks 48 Spiced Lamb (cold) ^^ ^Stewed Lamb Cliops . 48 JMutton (:hoi)s 48 Haricot Mmton 49 Captain Cliiraz Jiiiijout '^'-^ Irish iStew 49 Bagout ■/.". 49 KaiTout of Cold Veal ^ Baked Ham... 50 Pork Steaks liroih^d •'>1 Boast }»ork 51 Ham and Eggs r>l Boiled Ham .... 51 jjam Balls *;;;;;;. 51 Ham Toast. . . . 51 Bigs' Feet Hash.' .'.'.' »1 Pigs' Head 52 Pork and IJeans. ... r;2 J3ost^n IJaked Beans 52 To Fry Apples and Pork Chops.' '^\ fepjire liibs, Boiled ... -^3 Koaat Lamb .' .* ' 53 -Mutton a-la- Venison ^^^ Boiled Leg of Mutton .'. ^'> Breast of Mutton and Green Pe^s ?* Sweetbreads . . * ^ «-^ 5^ Sweetbreads, Broiled' " ■-■ ^ Sweetbreads, Fried ^ Sweetbreads, NteweJ '^^ Traveling Lunch. ... ^>'^ Sweetbread Fritters,. • • • ^^ \ n id %\ VUl INDEX. PAGE. To Broil Swfetbroads 55 Stewed Tripe ' 5.5 Beef Heart * 5(> Meat ('i(>(|uettes .....' WW.. 50 Beef Omelet .W. 50 Pounded Beef ............!.. 50 3Iiitton IMe r,7 Pot Pie *!!!!!!! !''.*.*.'.*.'.'. 07 Tomato Stew -t GAME, Broiled Quail r^Y Broiled Prairie Chieken *!!!!,!!!!!!. 'k Broiled Pii^eous -o 3»artridge Pie '.".".'.'.'.'.*.!.' .".'."!! '1% Boast Quail or Prairie Chieken.s. r*'^ "Wild 1 )ii(k '!!!!!!!!; S Venison Stewed ."...'. '-a Broiled Venison Steak ~a To Cook A^'uison !!!!!!!!!!! % Pi.i,'eon ('oni])ote !-*(> JJoast Wild Fowl .'..'.".'.".'.'.".'!.*! lii) Boast Partrid-es, PluMsanls, or (Quails ! . .!!.'!!!'." 0() To J'.roil (^iiail or AV'oodeoek p.o To Boast Wild Duek or Teal "" ' " ;,j Pigeon Pie ,... \oast Pigeons ^.j. To Boast Pigeons ,• i Fried Ilabbit ".'.".".'.'.*.'.'.".'.'.".*. oi Stewed IJahhit {\\ Boast I\abbit (•>•> Babbit Pie cW> ^^^'P^' 02 POULTBY. - - ' - •■ »••'!.! I 1 y yy^ Plain Stufbng ' " ' ,>;^ I'olato Stiuling .'.'.'.'..'.".*.*.'.*!.. ('.:> Apple St utling '.*!..'.!.!'..".!!.!*.!'. ();3 < 'hestnut StiitUng *..*.*.!..'.'!...!.'.'..!.!! 03 Boast Turlve^ j^ ,. g!} INDEX, IX PAGE. .. 64 64 66 66 66 67 Boiled Turkey Turkey Dressed with Oysters "7 Turkey Scallop • ' ' • ^^ Curried Chicken ^^ Stewed Chicken with Oysters Chicken Tie Fried Chicken I'ressed Chicken or Yeal " • Jellied Chicken or Yeal J^^ Chicken Pot Pie ^* Broiled Chicken ' ' Chicken Croquettes "^ Baked Chicken ^ Nice Wav to Cook Chicken "f Chicken Pudding ^^ Scalloped Chicken "^. Broiled Chicken j!jj Croquettes ' /.,» Fricasseed Chicken ^^ Poultry Croquette ^^ Minced Fowls ^,^ Koast Duck ^^ Boast Goose ►^q Boned Turkey ^l Chickens Fried with Bice 'J Chicken Sandwiches • ^- GibletPie L Pickled Chicken l\ Smothered Chicken • l^ Sprinii; (Miicken ^2 Stewed Pigeons ^2 Jugged Pigeon ryQ Stewed Giblets 72 72 72 SALADS. Mayonnaise Salad Dressing 73 73 Sinlple Dressing for Salads -.-..... '^ Chicken Salad Dressing *'| Chicken Salad ^| Lobster Salad ^-- Lettuce Salad -'^ Potato Salad «#^ » 76 Cucumber Salad * a«r. « 76 1 IXDEX, Swpf t Broad Salad ^>aIinon Salad Cold Maw V. " Kohl-Slau.. . Hot Slaw... B<^ef Salad '.".' Cabbai^'o Salad..." Celery Salad.... Chicken Celery, . Cabbair,^ Salad. Fisli Salad.. oa/ad Drcssiiitr Salad I)rossiiier Sauce. ^>ubstituteinr(-apers;u;rv."" Boiled E,-r .Sauce... Tudvle Sauce. Tomato Sauce. ..... IMushroom Sauce. . Celery Sauce */ " Cream 1 )re;,sin<.,^ Hor.se Badish. '^ '.*.'.;■. ". >Inyonnaise Sauce ^histard for Table. .!! Onion Sauce .'. Tomato Sauce . .*. . Parsley Sauce. . . Melted or Drawn Butter Apple Sauce. Cranberry Sauce .... . .... Egijf Sauce White Sauce ' ' Oyster Sauce.. . Miut Sauce " PAGE. 77 77 77 77 7S 78 7s 7s 7!> 70 79 7!) 79 80 SO 80 80 80 80 81 81 81 81 81 82 82 83 83 83 83 S3 83 84 S4 S4 S4 84 84 85 85 PAGE. < t ■ 77 • 77 . 77 . 7.S . 78 . 78 . 78 . 75 > . 7!) 79 7!) 79 80 80 . 80 80 80 ^0 81 81 81 81 81 82 82 8.3 8;i 8:5 Kl 83 8;j 84 >^1 S4 84 84 84 sr> S5 INDEX, I XI PAGE, . 85 . 85 . 85 Chicken ?5 rroam Sauce Gravy for Koast Beef I'iduante Sauce Sauce for Boiled Turkey . Chicken • • • • -- Ycu'etable Sauce VEGETABLES. TJuia Beans Cabbai^i^ a-la-Caulitlower. . . Cream Cabbage Stewed Celery • (ireeu Corn on the Cob Corn Fritters (Ireeu Corn Pudding • French Mushrooms Canned, Mushrooms Broiled Baked Onions S ^-lUceotasn Tomatoes a-la-Creme Browned Tomatoes Ihoiled Touuitoes Baked Tomatoes Scalloped Tomatoes Sweet Potat(K's Mash I'otatoes Browned Potatoes Quirled Potatoes Potato Puff Saratoga Potatoes I'otatoCakes Mashed Potatoes Broiled Potatoes I'otatoes a-la-Delmonico Fried Potatoes with Eggs. . . Potato Balls or Croquettes. Stewed Potatoes I.yonnaisc Potntoos. ...,-, ■ Fried Oyster Plant Salsify or Vegetable Oyster; Baked Egg Plant Fricnl Egg Plant Wjl}S PUiut Baked Egg Plant. ^'^ 87 87 87 87 87 88 88 88 88 88 89 89 89 89 90 iK) 90 90 90 91 91 91 91 91 92 92 92 92 93 93 93 93 93 . 94 xu JA'DEX. Stuffea Cabbaffe ^^^^ To Boil Asparagii^*. 04 i^akea Beeu ... 94 Beans .....;:.;:. 94 Baked Beans ... . 94 Oreen. ; 05 Lima Beans ... . 95 Macaroni '. 95 ^laearoni as a Yegetabie * * ' 06 Alaearoai with Clieese 06 Macaroni with Oysters 06 Macaroni Stewed. . 96 Macaroni with Tomatoes ' 96 Boiled Onions 97 EscalloiXMi Om'ons. 97 Scotch Escallops '.* .* * .* 97 i'™Ps 97 i ricd Parsnips. . . 98 As 1 )aragus .* ." * ; ; 98 ^,P^"ach 98 fresh Corn Mush.... 98 J arsnip Fritters 98 Iarsnip8tew 98 (rreen J^eas 99 Boiled Hominy. . . 99 Oanlillower. . . . 99 To Fry Parsley... 99 ^tewed Mushrooms. 99 Tomato Toast 99 Stuffed Tomatoes . 100 An Excellent Dish. 100 Barsnip Fritters. . . 100 ^«!^^^i>i'^^l^*^. V.V.V.V. 500 Bakt-d Potatoes ... 100 Potato Cheese Puff KM) Potato Puff . . 101 Carrots Stewed . . loi Cauliflower with c'heeVe. ^01 Labuagu a-la-Creme. . . ' " jOi l^\ EGGS AND OMELETS. Proper \7ay to Cook Eg-s . =^ \0\ PAGE. 04 ...... 04 04 04 05 '.••... 05 05 06 00 m 06 06 07 97 07 97 08 98 98 08 08 • . . . 08 00 09 09 .... 09 . . . . 99 . . . . 99 . . . . 100 .... 100 .... 100 . ... 3(X> . ... 100 ... H^) .. 101 . ... 101 ... 101 • • . jOi ... 101 . 101 INDEX. xiil PAGE. 102 To Preserve Eggs ;.*.'.'.'*.' 'r.ir.*/. 102 A Nice Cheese Kehsh.. 102 Scrambled Eggs with Ham 102 To Poach Eggs 103 StuffedEggs 103 Egg Toast 103 Cheese Omelet 10? Omelet with Oysters 1013 Tomato Omelet 104 Bread Omelet ' 104 Baked Omelet 104 Omelet 104 Apple Omelet 105 Oyster Omelet 105 Omelet Souftlee ' " 105 French Omelet 105 Omelet with Ham 105 Boiled Eggs with Sauce ' ' ' 105 Baked Eggs 106 Hominy Fritters 106 Baked Cabbage ; 106 Beets 106 Egga-la-Mode ;;;; 107 Eg-]iask('ts... 107 French Egg Cake BREAD, BISCUIT, ETC. 108 Rules for ^Slaking Bread, etc K),, Hop Yeast ;;;;; m) Potato Yt'ast 109 Yeast ■; 110 Yeast and Broad 110 Yeast for tlu' r.rrad .'.'.'.'.... HO Vienna Bread ' Ill Bread •••••: ['[[[, \\\ HI Steamed Brown Bread 112 Buckwheat Cakes 112 Bread I'ancakcs ' 112 Cornmeal Pancakes II2 Rice Pancakes 112 Tomato Pancakes ' 112 Y'east Waaies i .'» ••••••. XIV WafHos lirovvii liroad. Jiisc'uits.. Corn Broad. CornuwiV (;o,ns <'raham Vnffs. [inihaiii Mulliiis il<'eneliiioIls.;;. cinnamon Kolls. J^reakfest Rolls...; Potato Rolls Vienna Rolls.'. JJnglish Te.i Cake. Brown Loaf. ^(^imed Graham Bmid;;-' Mrs M. s lirovvn Bread Graham Mumns..;;-" ^Traaam Breakfast Jiolls Graham Ri.seuif, '^^^^■^•••• Boston BroNVii Bread.*.*. /A^Z)£A'. • • • • • • • » •••••• I ♦•••... • ••••• I PAOEi • im .... 11.3 .... J 1.3 M3 114 ••.. 114 ... llo • ••. iirj . .. 115 ••. 115 ■•.. 115 ... 115 ... 110 ... 116 ■.. 116 ... 116 . •. 110 .. 11(3 . 116 .. 117 .. 117 .. 117 .. 117 .. 117 . 117 .. 117 . 118 . 118 . 118 . 110 . 119 . 119 119 . 120 120 120 120 120 121 121 121 121 12i INDEX XV page; WA .... ]1.3 .... J].'] .... 113 .... 1J4 .... 114 . •.. 115 ... wry ... 115 • ■. 115 ... 115 ... 115 . .. llrJ ... \m .. 11(3 .. IK) ■ . HO .. \i(y . IKj .. 117 .. 117 .. 117 . 117 . 117 . 117 . 117 . n^ . 118 . 118 . 119 W'd 110 111) 120 120 120 120 120 121 121 121 121 I2i PAGE. To Freshen Stale Bread ^^^ Milk Sponge Bn^ad \f^ vSall Rising Bread Vii Baking-Powder Biseuit \^^ Soda Biscuits J^^ Treinont House llolls \^^ Light, liiscuit ]-** French Rolls ^^^ Rolls \f. Wheat Muffins \-'l AVhire Mutlins ]-;^ Popovers ^ , 'i C;ream Puffs \-^ Puffets J-y, Rosettes \il Sally Lunn \f Strawberry Short Cake • J-^ Lemon Short Cake J-J Yeast Waffles \jJL AVaffles \:-Jl Cream Waffles ^-' Lemon Turnovers > ^J;^ Varieties \ili Drop Biscuit \-^ Milk Toast \f Mock Cream Toast \^ Oatmeal Porridge ^^ Oatmeal Gems \^ Fried Corn Bread |^ French Toast \^ Graham Muffins \j^ Lizzie's Cream Muffina j^ Parker House Rolls ^^^ Rolls i^} jlxisk . Delicious Rice Waffles ^'^J Snow Balls {l^} Fritters bl\ Fritter Batter t'it Hominy Fritters ^f^ Oatmeal Gruel ;^- Savory Biscuits • j'^^ Dyspopsia Bread ^'^^ XV'l i:^^DEX, I'nffots I|ice IJrcad "/// itico Croquettes ^1>I)1«' P.'uu'akes'.'. '*" •Spanisli J»uffs. . . Com .Starch Puffs Jin'akfast Puffs Til . ****** "J.,,, ,^ J^iaiuicl C'akes... Oyster Fritters.. iTi iters ^\l)ple Fritters.. ^'/•eani Fritters I'A'i,' Waffles. . lion- to Cook Oat meal." Oatmeal Mush ^Pple J)iu>ii)lin'r,s Api)Ie I{„)1. . '" i>|wnToi,]>,Hi,ii„i.::: Blaekb.M-iy Puddi,,:" i^atter Fruit Pu.Idiu-.; ■'■' Charles PiKJ.Iiinr ° I>v'spei.ti,.-s Pu(hiiu-;. Oehcious J»u(i(Iiu'r " iiHliaii Piiddiu.r "^ ^^uutKittie'sS^totPuddin-'" Lemou Puddinrr """"«•■ Poverty Pu.hii.rr;;. tnixlish Plan, J>uddinr:: i'luiu PuddiuiT. -^ Pine Apple PnddVn'o-' Quecu of Puddings Kye Minute J'ud.'finaV. Patter J^uddiu.r PakedJndiau Puddiul;'.'.;; " Polled ludiau Puddin- Brown Hetty. . . ' '^ Hen's Nest.. Gooseberry Cream.'. PUDDLXGN. PAGE . 133 . 133 . 133 . 133 . 133 . 133 134 134 134 134 134 13;-> 135 135 135 13(> .. 137 .. 137 • • IZ'^ ■ . 138 .. 1.38 . IZd> . 138 . \m . 131) 13» 139 140 140 141 141 142 142 142 U:\ U3 !43 • U4 . 144 . 144 . 144 PAGE. T.lquid Sanco for Puddings 144 Cracked Wheat 145 Koley-Poley 145 Snow Pudding • 145 Suet Pudding 145 Mrs. Ellis' English Plum Pudding 146 Mock Strawberries 140 Extra Nice Dessert Dish 14(> Strawberry Sauce 146 Foam Sauce 146 r^emon Sauce 147 Cream Pudding Sauce 147 Cocoa Sauce 147 Apple TrilHe 147 Apple Cream 147 Apple Floating Island 147 Charlotte lUisse 148 DritHl Peach Sauce 148 Orange Float 148 Puxspberry IJlanc-Mange 148 Chocolate lee Cream 140 Lemon Custard 140 Lemon Ice Cream 149 Lemon Ice 140 Orange Ice 140 Peaches and Cream Frozen 140 Cream Tapioca I'jO Pineapple Pudding 1-^0 Snow Palis I'^O Rice Charlotte I'^O Lemon Custard l'">0 Kice Cream I'jl Lemon Jelly l'_^| Jellied Grapes 1^1 Apple Custard l*jl Cottage Pudding I'jl Chocolate Pudding 1^^ Corn Starch Pudding 1^^ Cracker Pmiding I'j- Pudding Sauce l^^ Lemon Sauce 1'^'^ Strawberry Sauce l-^*^ Hard Sauce for Puddings 1^^'> I ^ .* k i I xviii INDJ-.X. PAGE, English rium ruddin^ 1'}'J Imitation riiiiii IMiddinii; l'>* IJakcd Apple Puddiii}.' l'>-* Kxcrllcnt, naked Ai»]>les l-j-l Apple or Peaeh I'uddiiit; \'l\ Apple or Peach Dninpliiii; l'}5 ]'>aked Apple Duiupliiius ![)[> A))ple Hatter I'luldiiij,' l-"'-'* Apple Coddle 1[>5' Stt'amed Dmnpliiigs. ^*j'| Apple Pnddiiii; ^'f\ Almond Puddini; ^-f*^ Delieious Puddini^ l'»|^ Delmonieo Puddinj^^ 1'''7 Fii; Piiddini,^ ^'^'^ Florentine IMiddin.u; ^-l^ Gelatine Pudding 1'_>'7 Dread Pudding ^-f* Bread and Ai)ple Pudding l-^'^ Cabinet Pu*> Cottage Pudding -1<^<^ Cherry Pudding 1<|'> Snow Pudding ^*|^- 8auee for Snow Pudding l^Jl- Cream Tapioca Pudding 1*P Taiiio«'a l*udiling 1**;; Transparent Pudding • 1<;;J Macaroni Pudding ^\'" Molasses Pudding '*j| Orange Pudding ''^j Peach Meringue ^''^ Peach Pudding "'•_> Palace Pud:* Printer's Pvid(iin'» JelUcd Rice •''<' Koyal Pudding l^'J Rice Pudding l«o Cream Rice 1" < Sago Pud Sago dell Suet Pud Steamt'd Plain Uo V( Ivct r VerUiic^e Rules fc Puff Pa Apph' '1 Sliced } l.emou Two-Cr Lemon :Mock > ISlince ; Cream Cocoa 1 Cream prt-ncl Cream Delica Fruit : Good Mothc Apple Apple Apple ^Vash Cocot Ripe Greei llurr Sunu Oran Pine Pie-1 Pum Rhu Stra J IXDEX. xix Saso Puddin • • « • • Simo ^< \\y Suet ruiiaing... •••••; IMiiin BoiloariuUUug. Yenuit!e Hi ruddiiu TASTllY. r.ulos for Making PastiT ' PutT Taste Apple larts Sliced Apple Tie .; Loimm Custard ric; Two-Crust Lemon lie Lemon Pie.... Moek Mim'C Fie :MiTice Meat Cream I'ie ' " CoeoauutPie '• Cream Puffs '" French Puffs Cream Tartlets ' Delicate Pie ' ' Vrnit Pie. Good Pie Crust for Dyspepties.. Mother's Lemon 1 le Apple Pic... -._•• •■ Apple. Custard Pie Apples •:• "WW AVashington 1 le ( 'oeoaniit IHe i:ipe Currant Pie Green ( 'urrant Pie Ilnrry I'n^-. ■ • • • •.•; Summer Mince lie Orange Short Cake » • • • " T>;. i^ineapple - - l>i»--Plant Charlotte.... Pumpkin I'ie Khubarb Pie • • • • ; Strawberry Short Cake, .. P'.7 .. 101> no 170 171 171 17-2 172 17-.i 17:^ 174 , 174 . 17-"> . 175 . 17:> . 17.> . 17(\ . 17tV . 17«i . 17G . 177 .. 17T . . 17T . . 177 .. 177 .. 17.S .. 17B ,.. 178 .. 17^ .. 178 ... 178 . 179 ... 179 ... 179 ... ISO *■■■ V I I C u XX IXDIiX, PAGE. ISO Tarts • . . ISO Choco\4»#^ I >n>pH . ]}^() J,<'»iMtn Taif y U^l i "]i. «» olut«? ( 'aramels U^^ A I'r try IVa Dish \\'...'. 181 Kaisuj r'jf ^m {^woet J '» Vie. 181 < )nini;«' i'i«* ' ' is2 Oystrr I'attios. ' " j^.j M'jirlltorou/^h Pie ' ' ' * ^82 l*(!ach Vw CUSTAKI) AND CREAMS. Appl*' Api>l« Appl* 18:'> is;{ is;i is;5 Monnjj^ue • Snow rutfcts Velvt't ]Jlaii<>M;mge ^,^'^ Fruit l'>lan«'-Man.<;»' J^^ CMiocolate Blanc-Mange ^,.- Kice Blane-Mange • • ' ' ' • ^^^ Lemon lee " ' " ' ^^^5 lee ( ream 1^5 ( "hoeolate lee Cream j j^^. f^trawberry lee Cream ^,.^. Floating Island ^'^j A^elv«'t ( 'ream ^^^^ Chocolate Custard ^sl«^ liutUM- *.'.'.".'... ( ^r'HH'O l)t'SS(M't yS'lVach.«andfr.am....... ■ Aiiihrosiii. . . Fiozt'U IVaehos. Frozen Straxvl)ornos ( -hart !vm'MV oranges Bake.l I'-ars y Cliiulotie Kusse TuUl Friitli CAKES. Alatcrials for Cakes •; Soft Frosting Tutti Frntti Frosting Chocolate Frosting Almond Frosting (Jrlatine Frosting... ■ •; Hiekory Nat Frosting Apple Cake..; \. ^i^.^oniK'ookies Boiled leing . Chocolate U'lng •• ' T/Mllf' Icmg for C ake Black Cake ■■ Bread Cake Coffee Cake ■•;'' Breakfast (^otTef Cake. Corn Starch Cake (Jreani PutTs •' Citron Cake Chocolate Cake ; Cake without Egg^ CivaniCake ' •' ' Cookies • • • • ••,'•", Mv- r'..i.JweU rt Cookies XXI PAOE. 181^ 190 191 191 191 191 191 191 . l'.>2 . 192 . 19:5 . 19:3 i9r 194 1«>4 l-.M 19.'> 195 195 195 195 . 195 . im . 190 . 19() . 190 . 197 . 197 . 198 .. 198 , . 198 . . 199 .. 199 . . 200 .'.'. 201 xxu IXDEX. Oocoa-Nut Cookies. . . Corn Gems.. C;kiet>. Gingor(>x)kies..;; ki(v^ Hickoiy Nut Cs llicJfory Nnt OiJkets •■•••■ iloney C.il.-c Honey Gaki^." Tn1lvria.]<^,kv: torn.;,!), (^t.ke. ^SViy lioll... Junibi^s, PAGE. .. 203 . . 203 . . 203 .. 203 . 203 . 204 . 204 . 204 . 204 . 204 . 204 205 205 206 206 206 207 207 207 »ur. .. 207 . . 208 .. 208 .. 209 .. 209 . 209 . 209 . 209 . 211 , 211 . 211 . 212 -^ 1^ OjO f* VnJ '>!>> 213 213 r? INDEX. XX III Lady Finp^ers "o'l i Lemon Jelly Cake oit Lemon Cream Cake ■*.■.■.■;.■;;;;;;;. 5 4 Lemon Cream for Cake " '" oJT Molasses Fruit Cake 01 7 3Iary's Sponge Cake o ^^ White Sponge Cake ■.'.■.'.; :,\\ IMacaroons \ ^- L Wliile and Yellow Mountain" Cake .'.'.*' oi"! MarbleCake on* ^Marble Spice Cake ".■;.'.■ o ' Nut Cake r> ~ Orange Cake '.'. oj-l Pine Ap])le Cake 00 Peach Cake ^ Porcu})iiie Cake o ^ PulTCake r> ^ Pound Cake o « Ribbon Cake o ? Ribbon Fig Cake V. o a Sliort Cake " :-,\i Since Cake ooa Silver Cake ;".'.'.". 00^ Snow Cake '..".' o.^U Sponge Gingerbread 2o[[ Spanish Buns i^oV S[X)nge Cake .' .' r,oi Eusy Six)nge Cake 001 Sea Foam ~:>i Scotch Short Cake 000 Strawberry Short Cake Joo Seed Cakes \\"\ 000 Watermelon Cake. . . 000 Wedding Cake ^oo White Cake .^o? White Pound Cake "• i ".!'.."*.!"..*.'."..'!.'".!! .". 354 TEA, COFFEE, CHOCOLATE. Tea ^^. Vienna Coffee ^ot Coffee ..;;;;;;;;. V.\ • iilm<9 f ... XXIV INDEX. PAGE, f Chocolate Mock Cream for Tea or Coffee, 226 FRESH FRUITS. To CrystaUize Fruit 226 Pineiipples 2^^ Oranges 226 Melons 226 Bananas and Cream 226 JELLIES, JAMS, PRESERVES, ETC. General Hints 227 Jellied Apples 227 Apple Jelly 228 Crab Apple Jelly 228 Currant Jelly 229 Currant Jellv without cooking 230 Grape Jelly.' 230 Apple Jam 231 Apple Preserves 231 Cheriy Jam 231 Damson Preserves 231 Green Gage Preserves 231 Citron Preserves 232 Grape Preserves 232 Nonpariel Preserves 232 Pineapple Preserves 233 Pineapi)le Jam 233 PlumButt4?r 233 Pear Preserves 233 Peach Preserves 233 Plum Pn^erves 234 Quince Preserves 234 OtI il "A l^fll^ Oi iW-lbpJJCll J wtUil ' -^->"t Riuspberry Jam 234 To Preserve Watermelon Rinds 235 Apple Marmalade 235 Orange Marmalade 235 Peach Marmalade 236 Quince Creama Jellied < Pie Plai Apple I Lemon Peach J Genera (Jherrie Black I Green ( Grapes To Can Rich Ci Canned Quincei Strawb Ca.nnec Corn . . Cannec String Cucum Cucum Picklec Picklii Radish Frencl Pickle< Span is Chow ' Ensflis Red Ci Pickle^ Tom at Chopp Stuffei INDEX, XXV PAGE. • • • • «.wU .. 227 oou .. 230 .. 230 . • /^ol .. 231 .. 231 .. 231 .. 232 , •• lioo .. 233 .. 233 , .. 233 .. 233 ... 234 .. 234 ., 234 .. 234 .. 235 . . 23.5 .. 236 I ,i PAGE. Quince Marmalade ' 23^ Creamated Apples 236 Jellied Oranges *'jj Pie Plant 237 Apple Butter -^7 Lemon Butter -^^^ Peach Butter 238 CANNED FRUIT, VEGETABLES, ETC. General Hints 239 ( 'herries 239 Black Raspberries and Blackberries 239 Green Gage Plums 239 Grapes 240 To Can Peaches 240 Rich Canned Peaches 241 Canned Peaches 241 Quinces. 241 Strawberries 241 Canned Strawberries 243 Corn 242 Canned Tomatoes 242 String BeariS 243 PICKLES. Cucumbers 243 Cucumber Pickles 243 Pickled Peppers 244 Pickling Cauliflower 244 Radish Pod Pickles 244 French Pickles (delicious) 244 Pickled Onions 245 Spanish Pickled Onions 245 Chow Chow 245 English Chow Chow 245 Red Cabbage and Caulitlower 246 Pickled Cabbage 246 Tomato Chow Chow 246 Chopped Tomatoes 247 Stuffed Peppers 247 XXVI INDEX, PAGE. Hayes Pickles 247 Higdora 247 Piccalilli 248 Sweet Piccalilli 248 Mixed Pickles 249 Martinoes 249 YeUovv Pickle 249 Nasturtiums 249 Spiced Apples 250 Spiced Currants 250 Spiced CheiTies 250 Spiced drapes 250 xSpiced Fruit 250 Spiced Peaclies • 250 Spiced Peai"s or Peaches 251 Spiced Plums 251 Pickled Clierries 251 Pickled Peaches 251 Sweet Pickled Peaclies 251 Pickled Plums 253 Pickled Cantaloupes. 252 Sweet Cantaloape Pickle 252 Sweet Pickles 253 Musk Melon Pickle 253 Sweet Pickled Watermelon Rinds 253 Mock OUves 253 Tomato Figs 253 Spiced Grapes 254 Pickled Peai-s 254 Gooseberry Sauce 254 Green Toniato Sauce 254 Currant Sauce 2o5 Spiced CuiTants 255 Cucumber Ketchup 255 Tomato Ketchup 255 V\\\\\ Sauce 255 Glide Sauce '==75; Cucumber Ketchup 256 Gooseberry Ketchup 257 Gra]K^ Ketchup 227 Tomato Ketchup 257 I " m. • i INDEX. xxvu PAGE. ...247 .... 247 ...248 I . ... 248 h ... 249 • • • *vrl *j > ...249 s . ... 249 ' ... 250 .... 250 , . .. 250 i ... 250 1 ... 250 i ... 250 I .... 251 I . .. 251 I . ... 251 ^ 051 t . . . • r^OnJ . .. 253 4 . . . . 253 I .... 253 I . ... 253 I . . . . 4-yo 5 '^54 ^ '^54 i . • • • /*r • ^^ f . ... 254 ' . ... 254 i 255 I . . . . /i«)>J . . . . 255 255 .... 255 .... 256 .... 256 ♦>57 . . . . /»•-/ 1 . . . . 257 .... 257 COOKERY FOR THE SICK PAGE. Boi-'t Tea , ^ , , ^ 05^ Voal or Mutton Broth '.*.*.*.'.*.!'.*.*.*.*/..! 258 Chicken Broth ...,..[..'....' 059 Scraped Beef ,'. grjg To Prepai;e an Egg *. /.v;;;;;;.; ;::::::; 059 Milk Porridge 259 Panada .*.'.*.*....*...*. . 259 Oatmeal Gruel *.'.'.*.!*.*.. *.*.*.*.'..*...* * 259 Port Wine Jelly *.**.*..'.'..'.',.'!**.!!* 259 Barley Water *. .*/.*.*.*..**' [ *' * * * ' 059 Rice Milk ' ^ .*.*.*.*.*.'.*. . *. *. 260 Flaxseed Tea *.'.*..'...*..'.'... *. * 2(50 Appleade *. ..*.'.*.'. S(j^ T^''""^ Av 7 ^"^^'"""P ° • • •*••'.'.**.*.*.*. 260 loavst Water o(j() JL oast ,,, oAA Blackberry Wine *.*.*.*..*.* 260 Wine Whey .!!.....*.!.*!!! '^61 Arrowroot Custards '. . .'.*.".*.*.*..',*.'. 0(31 Cracked Wheat '^Ol Raw Egg ..............' '561 Fine Hominy o(ji Oatmeal Mush '.*.'.' *.*.*. '.'.'.*.*.* *. ^Ql Blackberry Cordial Za] Dried Flour for Infants '. .'.'.*.*. ojjo Oyster Toiust ^«o gg Gruel ofio Mulled Jellv ' o?o li isli Moss Blanc-Mange ofto Chicken Jelly *.'. .*.*.'.*.*.".*.'.".*.*. 26^ CANDIES. Cocoa-Nut Candv oro Almond Candv. : T^^'l To Candy Nuts * ;!] (. 'hocolate Caramels o^ Sugar Candv .■.'."; oTi Cream Candy o«j XXVlll iiV/y^.^. PAGE. Maple Candy 265 Butter Scotch Antidotes for Poisons 265-266 MISCELX.ANEOUS. Receipts for Housekeepers 267-276 The Preparation of Foods for Infants 277 sWTWraw"^!™^ mSkS PAGE. . 264 .. 265 .. 265-266 .. 267-276 277 THE PREMIUM COOK BOOK. 50 UPS. The base of soup should be made of cood lem fresh meat and bones-two ounces of bone o a pound of meat ; allow one quart of water to a pound of meat ; put .t on a good fire, and when it boils sk.m well and set back where it will simmer fo? five hours ; add a little pepper and salt, and then stram mto a stone jar and place where i can coo" quickly. In cold weather this stock will keep sev- eral days, and from it can be made a variity of vZl^T°'^'"^ '" /l^^°fi"g-^ or materials used, ^orf fi ' 'T^S'- "^'^' ^''^- ^''°"'d be cooked be- fW oTtLttth'. " "° ""^'^ '^°"'"«" ^''"''^ '-^^ It is best to make the broth or stock the day be- ™ed.' ' "'''■' '""^^'^^^ "'« g^-^se maybe Onions are nicer if fried until brown in hot butter before bemg added to the soup. Yolks of hard-boiled eggs, poached eggs lemon shoes, or ...„/.«. are sim^^le ' additions t;dwkh ^^«*%.i iixv. j\j\.t^ Kjvci tiiem. Stock for Sauces and Gravies.— Place in a saucepan fresh bones of beef, mutton, lamb, veal! 4 THE PREMIUM COOK BOOK'. or poultry, of either or all ; also bones of the sam( meats from roasted pieces or trimmings with onj quart of cold water to every pound of meat or bone;-' add vegetables and seasonings, and simmer si: hours ; then skim off all the fat, pass through ;' strainer, and set aside for use. To Make a Soup of titk Liquor. — Remove the fat and put two quarts, or more if required, of tlie ;"^^^ ^'^'^^ .'here it liree hoi lice in a roved b ot liked J the tal Beef S on the fire to )ones ba liquor into a saucepan, and put boil ; when boiling, sprinkle in two ounces of tapiocrff,"\^"' ^V or sago, and boil fifteen minutes, stii"'ing occasion- p^^*^ ^'"^^ ally. P soup Force Meat Baels for Soup. — Take cooked- I'^ckers, meat or fowl and chop fine ; season with pepper, y^*^^ the salt, and herbs, and a little lemon ; mix together* "^P ^^^^ with an egg; roll in crumbs, and fry in hot laid. Stock for Soup. — Have a large pot on the back of the stove. Put in lean beef, either after Iiaving been cooked or before, in the proportion of one pound of beef to one quart of water. Add ^ork rinds wath all the fat taken off. This may . slowly two or three days. When cold, skim off the fat and put into another vessel. This sto may be used for all soups in which meat broth required. By adding for thickening either barl/y, rice, sago, macaroni or vermicelli, it will make a ly of these soups. Bean Soup. — i. Boil the beans and put them first through a colander and then through a sieve' season with butter, pepper and salt. ^ 2. Soak one and a half pints of beans in cole VtlLCr UVCl HiLliit. lU \.ii.\Z iliOtlllilLI tililiii \j\.v LiJ w^ater, wash the beans in fresh water, and put intv. soup kettle, with four quarts of good beef stock/ from which all the fat has been removed. Set it uid one he vegei ea or lur Beef S. mall pie •ret her .>■ into \% \ |er, an ir, \ one ] )i! -half J Crornec he'beef j ill the gr id add 1 I hour- id to it vegetab bles th lay have lad nutri the snm( with oin t or bonch inmer si: through ;■ cmove the sours. 2 -here it will boil slowly but ste.idily till dinner, or iiree hours at the least. Two hours before dinner lice in an onion and a carrot. Some think it im- Toved by adding a little tomato. If the beans are ot liked whole, strain through a colander and send J the table hot. Beef Soup. — Boil a soup bone about four hours, ed, of ther^^'" ^^^^ ^^'^ WlqaX. into a chopping bowl ; put the IP firp trvf^ones back in to the kettle. Slice very thin one small of tapioc.'l^"^*^"' ^\^ potatoes and three turnips into the soup. occasion- i^'^^^^ ""^i^ ^^^ ^^e tender. Have at least one gallon p Df soup when done. It is improved by adding :e cooked- ^ '^^ckers, rolled, or noodles, just before taking off. Lh pepper, ^ '^^^ ^}^^ "i^"^^ tJ^^<^ ^^'^^ ^^^^'" C-^t from the bones, x together '^^P ^^^^ while warm, season with salt and pepper, )t laTd. 1^^^^^ ^^^^ teacup of soup saved out before putting in 1 the backr^^ vegetables. Pack in a dish, and slice down for :er havingK''''-^^ lunch, when cold. Beef Soup with Okra. — Cut :\, round steak in mall pieces and fry three tablespoonfuls of butter, rether with one sliced onion, until very brown ; ,j into a soup kettle with four quarts of cold ; fer, and boil slowly an hour ; add salt, pepper ir, '. one pint of sliced okra, and simmer three and n -half hours longer. Strain before serving. (rprned Beef Soup. — When the liquid in which he beef and vegetables were boiled is cold, remove put them ''^ ^^^ grease that has risen and hardened on top, '■ nd add tomatoes and tomato ketchup and boil half 1 hour — thus making an excellent tomato soup ; or Id to it rice or sago, or pearl barley, or turn it into vejretable soun hv hnilino- in thf» linnnr qn^^ ^r^n-^.- bles that are fancied; several varieties of soup ay have this "stock " for a basis, and be agreeable lad nutritious. iw of one Add ^orfe ' may . kim off -'his sto< L it broth .s ler barl./y, make a ly li a sieve* ris in cole in off th, id put inti. )eef stock,^ id. Set it ^ •41 'J 6 THE PKEMIUM COOK BOOK. mm SOUP -I- Cut the corn from the cob, jird to 1 phU of corn allow one quart of hot water ; boil an'i ur and pass through a colander; put . mo a saucepan an ounce of butter and a tablespoon ful of flour bein- careful to stir well to prevent U benig Uu py iren add the corn pulp, a little cayenne pepper, salt, and a pint of boihng milk, and half a pint of cream. , , , . Twelve ears of corn scraped and the -ob boiled twenty minutes in one quart of \vater Ke- Lve the cob's and put in the corn ^- 1.0,1 Wee minutes, then add two quarts of rich milk. Season w th sa t pepper and butter, and thicken with two ablespo 1 u s^of flour. Boil the whole ten minute, and t^n into a tureen on which the yolks of three e<'>- o l^o^O" crackers split, on this pepper and salt. Above thi, pu a lay:r^f^,ork,anLepeattheorderg.ven abo^^^^ until the materials are all exhausted; let the to aver be buttered crackers. I'our on boiling wate ,!ti[ covered, and cover the kettle ; ke..p bmlmg half an hour. Five minutes before din er drcd . well with Hour, and pour on a pint of milk, this will make the genuine Ryebeach iish chowx er. Tomato Cl.owder.-Shce a peck of S^^en to , ;.. ,„,„.,, ,,„,.,-,ers and four onions ; strew a 1™ of tr^verVhem.- ' In the morning turn oit h'Xter, and put them it, a kett^ wnl. vrnega enough to cover them, a teacup of sugar, one ;;rated ■^ spoon ft onion I Just CI I in a li Gu] i chick' 1 nut it" I ^^y '^ ^ on th ^ islowl' ^lo SOCPS. i l-'( )nstantly. lied with c, of three pieces of I of your ry V)ro\vn, )se brown, ce on the ^'er a litlK' nd sliced the fish is 1 for halt" rs tine as dd a quart e. squares, rhen take ke a good- uares than k to cover • of Boston Above this iven above , et the top iling water ? iep boiling ^ ner, dredge '| nllk. This \ )wder. green to- ns ; strew a ng turn oil ith vinegar ar, one of grated horseradish, a tablespoonful of cloves, all- spice, and cinnamon, each. Boil 'r>til soft. Fish Soup.— ^hce three middling-sized onions and fry them with one ounce of butter till turning vellow ; add three or four pounds of tish— bass, pike, trout, salmon, or any tish having a firm flesh ; add, also, two carrots, two onions sliced, a little parsley, thvme, one clove of garlic, a bay leaf, one clove, six pepper corns, and salt ; cover the whole with cold water and boil gently for two hours ; add more water, if needed ; strain and use. French VGgev able Soup.-To a leg of lamb of moderate size take four quarts of water. Of carrots, potatoes, onions, tomatoes, cabbage, and turnips, take a teacup each chopped fine, salt and pepper to taste. Let the lamb be boiled in this water. Let it cool, skim off all the fat that rises to the top. The next day boil again, adding the chopped vege- tables. Let it boil three hours the second day. Grcon Pea Soup.-One peck of green peas, four tablespoonfuls of lard, heated in the kettle ; put in the peas and stir them until perfectly green ; add pepper and salt, and pour in as much water as you want soup ; boil three quarters of an hour, then add one teacupful of milk, thickened with one table- spoonful of Hour ; put in the soup two or three young onions, cut fine and fried a liglit brown in butter. Just as you take it up, add yolks of two eggs beaten in a little cream. Gumbo Soup.-Cut up a pair of good-sized chickens, as for a fricassee ; flour them well, and put into a pan with a good-sized piece of butter, and fry a nice brown ; then lay them in a soup-pot, pour on three quarts of hot water, and let them simmer slowly for two hours. Braid a little flour and butter ^\tA ?ii 9 J ] 1 I J J THE PREMIUM COOK BOOK. together for a thickening, and stir in - ''"l^.^PP^ kl salt. Strain a quart or three pmso^oy^,ters S 1^ Sh:::iea har^ndEltV iowiy ^^er to t^ minutes. ]ust before >x.u take up I hf '^P stir in two large t^spoonf^s^ Andy I powdered sasafras leaves, -"^ Jet U sunmer hve | b-^is^:;;^^^^ru?r-e.J2^iXaish, and garnish the dish ^vith nee. ^^^^^ t,r:[fe*^?^u? S-and': knuckle of veal ; put hLrtnto I pot wUh two qnarts of cold water , -immer slowlv two or three hours, then acia i»o ■Zrs of boiing water. Twenty minutes before en^c,, put "n one small can of okra and as many nvsters as YOU please. Season to taste. oysters as > i ., r^st the vegetables, viz: ""'^'"^f ^i^'aTlSe of turnip, and •. carrot ; cutl n slice an UrTihQt butter : when hot andbeg.n.| hours; season to taste, aim i ,,,,„ni,,Ued efcs. flour; serve with the yo ks ^'f ^;',-^'^ ;\,^J^-,j one for each P-««"- ^ j^j^^ ' :i;e a eSw^ts of five pouring the soup. It \m11 rLquire ^ 'chickens for the above <^:^^^^ ^„^,,i^, ^one, ,T^^^:^l- -fo a soup Uottle wi:j ^^r-tC^^ite^ti^u^^fe^cCf^aa one-half a carrot, two stalks of parsley, one of celerj SOUPS. 1 1 jne onion, a bay-leaf, six pepper-corns ; simmer tiiree hours, and take the birds out of the kettle ; iimmer then two hours, strain and serve. German Pea Soup.— Prepare a thickening by gradually mixing in a stew-pan three ounces of sifted lour, with one quart of chicken broth, in another ;lcw-pan boil up two quarts of chicken l)roth, into vliich stir the thickening ; add a httle salt and sugar, ukI one quart of fresh shelled peas previously well vashed ; continue stirring with a spoon till the soup )oils, then simmer till the peas are done ; skim, )our the soup in a tureen, and stir in an ounce and half of butter. Julienne Soup.— Scrape two carrots and two turnips, and cut in pieces an inch long, cut slices [t'ngtliwise about one-eighth of an inch thick ; then :ut again so as to make square strips; put them in saucepan, with two ounces of butter, three table- spoonfuls of cabbage chopped tine, and half an onion ;hopped ; set on the fire and stir until half fried ; Kid broth as you wish to make thick or thin ; boil intil done ; salt to taste ; skim off the fat and [erve ; it takes about two hours ; it can be served vith rice or barley. Lobster Soup.— One largo lobster ; pick all the jneat from the shell and chop fine ; take one quart )f milk and one pint of WMter, and, when boiling, idd the lobster, nearly a pound of butter, salt^ and )epper to taste, and a tablespoon of Hour. Boil ten iiiuutes. Macaroni Soup.— Six pounds of beef put into four [uarts of water, with one large onion, one carrot, rue turnip, and a head of celery, and boil three or .ir hours slowly. Next day take off the grease and ur nito the soup kettle, season to taste with salt, THE PREMIUM COOK BOOK. and add a pint of ^f:^:;:^^:^^^ the second day. ^^)£.^ j^e^d with a Mock Turtle Soup.- 1- " ■ strain, and set slice of '--/''l,';:'^ : 'a : sklm^veU, take a soup away to cool. K n^-'t ' > ; , „„x with bunch of vegetables ^^ <^". "'^,' ' ,^' „{ the meat from the calfs head Kiuor ^^f ;_^ ^^ 'j"„° Take two the head. Bod an hour bet re us ^^^^^ ^^.^ tablespoonfuls of brown d < ;> ^^ ^.^^^.t a.ul egg into tlie s^^^^^ lia^aof'ttl^VXrand'puttheminthe •^tTuf twJounrs of butter jn a -c^a^^^^^^^^^ >' - *^ '""^ 1 :!;:"„ turS in adf r; pm. ^ fl?-' ^"'^?rjir W br "h or broth made bvbo.Un a calfs head) ; l'->^'^- ^'^ in dice boil fivemh ' • ounces of .calf s^head c ^^^^ ^^^^ ^^^^^ ^ ,^„,, dice; rr minutes in dice, over. Mutt three h( a teasp rice or To n: chops f a small onion, small \ cold w; Igredier ■^quickl) •;rapid luring utes V cut two hard- in 1 rown v.ater hours lanoth Oni SOUPS. 13 ill pieces Half to A\ to boil ad with a -I, and set ke a soup i mix with Beat from Take two L and stir at and egg 3alls, let it :he tureen . and two dice; mushrooms and truffles cut m lice ; boil five minutes; cut two hard-boiled eggs and half a lemon in dice, and put into the tureen and turn the soup ^Mutton Soup.-Boil a leg of mutton from two to three hours, and season with salt, pepper and about a teaspoonful of summer savory rubbed hne ; add rice or noodles as desired. To make Mutton Broth quickly.-pne or two chops from a neck of mutton, one pint of cold water, a small bunch of sweet herbs, one-quarter of an onion, pepper and salt to taste. Cut the njeat m o small pieces; put it into a saucepan with bones in cold water, but no skin nor fat: add the other in- iaredients ; cover the saucepan and bring the water Iquickly to boil ; take the lid off and continue the m untilthe i;^pid boiling for twenty minutes, skimming it well ^ bones out Idurin- the process ; strain the broth into a basin ; it zh in size ; there should be any fat left on the surface, remove aore; chop % by laying a piece of thin paper on the top ; the , and a little greasy particles will adhere to the paper and so free ice, cloves, the preparation from them. • our or more I poodles for Soup.-Beat one egg ^^S^;^!^ /*^^, ^ inch of salt, and flour enough to make a stiff dough ; oil out in a very thin sheet, dredge with flour to eep from sticking, then roll up tightly. Begin at ne end and shave down fine like cabbage for slaw. Okra Gumbo.-Cut up one chicken, wash, dry nd flour it thorou-hly ; salt and pepper, fry very rown in a skillet with a lump of lard large as an -crcT Put it into your soup-kettle with five quarts of "aTer; add one onion cut up, and leUt boil two lours; add two dozen oKra puus, ana .-. ^- _ lother hour. Season to taste and serve with rice. Onion Soup.-SUce two medium-sized onions and ers with one ^ one. drop it] make force- them in the cpan and set [espoonful of . three pints de by boiling ,en add about boil five miiv ilf a lemon in :^M;m m.m'w i^i mmam^ THE VREMIUM COOK BOOK. Z brcn in butter . Uh a taWe.poo.f ul and a hnjt l?ilour; put j"^° ^,X"d -at" about one-third tour or five pmts o£ m. K ami ^ ^^^^^ K^ ^^^^^^^ ^^^^^^^ water) ; season o aste, ^ ,^„,^ eook ten potato; ^'^ttnaket ofbo . ^_^^^^^ ^^,^^ ^^^.^ n-anutes ; add a cup quicldy. ,p , t.vo tails, wash and put Ox-tail Soup.-i- ^ ^'^^ ^f ^^,j ,,,^ter and into a l^ettle vvuh =^^0 ut ^^*- n ^^.,^^,^ ^j^^ ^^.t is a little salt ^^^^.m ol tlu. |rol ^^^^ ,ad a little well cooked, ^^^^f °"' ,', U i^ better made the onion, carrot, and t°'"^';^^ 'j^; f^j ,^„ ,,e taken roni -l\!;S;Sx-Uilnitosniallpiec.,saon^ fi,e ^vith a l^^blespoonf ul of butte^ ^^^^^^ ^^ ^^^ brown, and then P"";," ''^'^J^^;, of tail are well and boil gently until d <- P-^^co ^^ ^^^^^ cooked ; season vvah P^' P ;• ^^^ j^ j,,,„ serve. Th,s tonuuoes ^ ''- ^^'^^ .^ .^^J^^ Jn which case season -^^S'i^o:.ca.otandv«r.e,^^ potato soup --1-l^tfl thoroughly tHl the to a quart "' ^^'^^^."^ I," , ^ad two teacups of '^^f potatoes are 'l""'^ 'If^iU utter is dissolved ; take salt and pepper to suit one sU^^^^^^^^^ ^^^^ ^^..^^,,^,| -- .lake tuui i^oLims ^^^^^^ ^ ^^^^^ ^^.^. Pot-aii-Feii any six q in half an ounce hape, and put into a pot ^of salt; take two carrots, tvso arts of \vatcr ; nv •(.A**!*J¥FiS SOUPS. 15 id a halt n slowly one -third p grated cook ten nd serve and put water and le meat is dd a little made the aken from oil an hour set on the I stir until )lh to taste, il are well ree or four serve. This case season icii potatoc rhly till the ups of milk solved ; take ;spoonfuls of 1 a pan over ito the soup ; beef without ilo a pot with s boiling put ) carrots, two washing, tie them w^"' ^ ^ ;, j ^„ ^our . rr',:';irttXrn"wS sprig of parsley, throuoii .nc luhu nenner, su^ar, three-quarters of an ^^l; J^ ^olefl^ like tltin butter, and flour, rub ='"1°° f '>, '"^^^telv. When ^'f 'slice and frv a small onion in hot butter ; then 3. bhceanciir) a skinned and cut m add a dozen i'^^^^^^^^^'^A - a,.^ ten or twelve pieces ; minutes, take out after they have cooked ten or the onion and press the tomatoes •i?ii£^flSft«»' i6 THE PREMIUM COOK BOOK'. through a sieve ; braid a teaspoon of flour with a small piece of butter, and put into a saucepan ; when it has cooked a little, add the tomato, season, and add nearly a pint of broth ; let it boil a minute or two, and then add a cup of boiled rice, hot, and a half-teaspoonful of soda. Turkey Soup.— lake the turkey bones and boil three-quarters of an hour in water enough to cover them ; add a little summer savory and celery chopped fine. Just before serving, thicken with a little flour (browned ), and seasoned with pepper, salt, and a small piece of butter. Veal Broth.— Pick and wash a teacup of rice, and put into your dinner-pot ; cut up three or four small onions and add to the rice ; next, add your meat, which should be cut in pieces of about a quarter of a pound each ; let the whole be covered with water from two to three inches above the meat. When it has boiled an hour, add a few small turnips and car- rots sliced, with a tablespoonful of salt ; a little before it is served add some parsley. This is a favorite broth with many people. It' is very nice without the carrots. Some prefer it thickened with fiour instead of rice. Vegetable Soup.— i. Scrape clean, and slice three carrots and three turnips ; peel three onions ; fry the whole with a little butter till it turns rather yel- low ; then add also two heads of celery cut in pieces, three or four leeks, also cut in pieces ; stir and fry the whole for about six minutes ; when fried, add also one clove of garlic, salt, pepper, two cloves, and two stalks of parsley ; cover with three quarts of water ; keep on rather a slow fire, skim off the scum carefully, and simmer for about three hours ; then strain and use. ;^«IBPli(««3«x«n,-4teBa. ..*r- MiMi sours. n )ur with a saucepan ; to, season, 1 a minute hot, and a ; and boil h to cover y chopped th a little r, salt, and f rice, and four small y'our meat, quarter of with water When it )s and car- t ; a little This is a very nice lened with slice three lions ; fry •ather yel- in pieces, :ir and frv fried, add vo cloves, ree quarts m off the ce hours ; 2. Seven ounces of carrot, ten ounces of parsnip, ten ounces of potatoes, cut in thin slices, one and one-quarter ounces of butter, five teaspoonfuls of Hour, a teaspoonful of made mustard, salt and pep- per to taste, the yolks of two eggs, rather more than two quarts of water ; boil the vegetables in the water two and one-half hours ; stir them often, and, if the water boils away too quickly, add more, as there should be two quarts of soup when done. Mix up in a basin the butter and (iour, mustard, salt and pepper, with a teacupful of cold water ; stir in the soup and boil ten minutes. Have ready the yolks of the eggs in a tureen ; pour on, stir well, and serve. Time, three hours is sufficient for eight persons. 3. Scrape clean and slice three carrots and three turnips, peel three onions ; fry the whole with a little butter till it turns rather yellow, and then add two heads of celery cut in pieces ; stir and fry for about six minutes ; when fried add one clove of garlic, salt, pepper, two cloves, two stalks of parsley, and cover with about three quarts of water ; keep on a rather slow fire, skim off the scum carefully, and simmer three hours ; strain and serve. Spring Vegetable Soup.— Take two pounds of shin of beef and two pounds of knuckle of veal ; remove all the fat and break the bones and take out the m.arrow ; put into a pot with five pints of water ; add a teaspoonful of salt, and then cover and let it come to a boil quickly ; remove the scum that rises, and set where it will simmer for five hours ; one hour before serving, add two young carrots, scraped and cut in slices, half a head of celery, and a small onion cut into squares ; in half an hour, add one turnip sliced, and in fifteen minutes one cauliflower broken in small pieces. t i8 77//'; PREMIVM COOK BOOK. Vermicelli Soup.-Boil a shin of veal in three quarts of water. I'ut in a turnip, an onion, and one carrot, whole. Boil about three hours. Add salt and a small teacup of vermicelli, and boil for three- quarters of an hour. Ikfore addin^^ vermicelli, strain through a colander. Keep adding water if it boils away. FISH. Fish when fresh are hard when pressed by the finger— the gills red— the eyes full. If the flesh is flabbv and the eyes sunken,'the fish are stale. They should be thoroughly cleaned, washed, and sprinkled with salt. llefore broiling fish, rub the gridiron with a piece of fat, to prevent its sticking. Lay the skin side down first. The earthy taste often found in fresh-water fish can l)e removed by soaking in salt and water. Most kinds of 'salt fish should be soaked in cold water for twenty-four hours — the fleshy side turned dowMi in the water. ]<'ish should be fresh, and always well cooked. Never soak fresh fish in water, unless frozen. Clean, rinse, and wipe dry ; in warm weather, lay on the ice until needed. \\\ boiling, put into cold water, to which add a little salt and vinegar, and allow eight minutes to the pound. If boiled whole do not remove the head and tail, and serve always with a sauce. To Pry.~l>i'e'dge with Hour, dip lightly in beaten egg, roll in cracker crumbs, and fry in very hot lard. Serve with lemon slices. FISH. ^9 I in three 1, and one Add salt for three- elli, strain if it boils ,ed by the le flesh is \\e. They sprinkled ith a piece skin side -water fish iter. :ed in cold ide turned :ooked. iss frozen, cjather, lay >ich add a minutes to /e the head y in beaten ry hot lard. To Broil.— Rub over with olive oil ; cut in pieces or broil whole as preferred, over a clear, hot tire ; when done, sprinlJe with pepper and salt, a little lemon juice, a little chopped parsley, and some melted jjutter. To Bake.— StuiT with a dressing as for poultry, and sew it up ; lay strips of salt pork over it, sprinkle with pepper, salt, and crumbs, and bake in a hot oven ; baste often. Baked Fish.— Stuff it with plain dressing ; put in a pan with a little water, salt, pepper, and butter, IJaste while baking. A tish weighing four pounds will bake in an hour. Garnish with hard-boiled eggs and parsley, and serve with drawn butter or egg sauce. To Boil Fish.— Sew them in a cloth, and put in cold water, with plenty of salt. Most tish will boil in thirty minutes. Boiled Fish.— I'our or five pounds of fish, nearly cover with water and add two heaping tablespoon- fuls of salt. Boil thirty minutes, and serve with drawn butter. Pickling Fish.— Spice the vinegar as for cucum- bers, put your fish in and let them boil slowly for a few 'minutes, until done, without breaking ; then set them away for several weeks, and the bones will be entirely destroyed. Bread Stuffing for Fish.-Take about half a pound of stale bread and soak m water, and when soft press out the water ; add a very little chopped suet, pepper, salt, a large tablespoonful of onion minced and fried, and, if preferred, a little minced parsley ; cook a trifle, and' after removing from the tire add a beaten egg. Baked Black Fish.— Rub a handful of salt over 20 TJft: PREMIUM COOK BOOK. the surface, to remove the slime peculiar to the fish. For the stuffing, two ounces of beef drippings, two tablespoonfuls of chopped parsley and one ounce of salt pork : put in a saucepan and fry brown ; then add a tablespoonful of chopped capers, half a salt- spoonful of white pepper, one-half teaspoonful of salt, five ounces of brwad, and one gill of brodi ; then stir until scalding hot ; place inside the l.:ih ; cut a quarter of a pound of pork in thin slices and lay on either side of the fish, holding in place by twine wound around it — a generous sprinkle of salt and pepper completing it for the baking-pan. IJake in a hot oven one-half hour and serve on slices of fried bread with a sauce made of stock seasoned with one tablespoonful each of walnut and Worces- tershire sauce, one tablespoonful of chopped capers and one tablespoonful of parsley. Brook Trout.— 1. If small, fry them with salt pork ; if large, boil and serve with drawn butter. 2. Wash, drain and split ; roll in fiour, seasoned with salt ; have some thin slices of salt pork in a pan, and when very hot put in thefioaand fry a nice brown. Cream Baked Trout.— Clean the trout, put in pep- per and salt, and close theni. Place the tish in the pan, with just cream enough to cover the tins and bake fifteen minutes. Baked White Fish.— Prepare a stuffing of fine bread crumbs, a little salt pork chopped very fine ; season with sage, parsley, pepper, and salt. Fill the fish with the stuffing, sew it up, sprinkle the outside \vith salt, pepper, and bits of butter ; dredge with fiour and bake one hour. Baste often. Serve with egg sauce or parsley sauce. Baked Codfish.— To a large teacup of codfish, tlsh » i» to the fish. ppiiigs, two le ounce of own ; then lalf a salt- ipoonful of . of broth ; 2 the l.sh ; slices and 1 place by kle of salt pan. IJake )n slices of k seasoned nd Worces- »ped capers i with salt I butter. ", seasoned : pork in a d fry a nice , put in pep- fish in the le fins and ing of fine I very fine ; It. Fill the the outside liuv.ijL\— ttitii Serve with of codfish, FISH, 21 l-icked fine, add two cups of mashed potatoes, two . ups of milk, two well-beaten eggs, salt and pepper ;■) taste, and half cup of butter, mix very thoroughly, and bake half an hour. Baked Fish.— Open the fish, wash, wipe perfectly ilry, and rub over with salt; lay in a dripping-pan with a little butter and water, and bake thirty min- utes in a hot oven. Broiled Salmon.— Take slices of salmon, and half an hour before cooking sprinkle over them a little cayenne pepper, salt, lemon juice, and salad oil; grease the gridiron with a piece of pork , wrap the fish in buttered paper to prevent burning ; serve with any sauce suitable for fish. Boiled Salmon.— A piece of six pounds should be rubbed with salt, tied carefully in a cloth, and boil slowly for three quarters of an hour. It should be eaten with egg or caper sauce. If any remains after dinner, it may be piaced in a deep dish, a little salt .prinkled over, and a teacup of boiling vinegar )oured upon it. Cover it cksely, and it will make a nice breakfast dish. To Broil Salmon.— The steaks from the center o£ the fish are the best ; sprinkle with salt and pepper, spread on a little butter, and broil over a clear but slow fire. Codfish Stewed.— Soak the fish in cold water for several hours ; pick fine, and put into a saucepan with cold water; boil a few minutes; pour ofl the water ; add fresh and boil again, and then drain ; next add sweet milk and butter, and thicken with liour or corn starch ; stir well, and when taken from the fire add the yolks of two or three eggs well beaten ; stir, pour into a hot dish, and serve. Codfish on Toast.— Take a bowl full of shredded 77//-; /'A'A.V/^'V COC^A- />00A'. , codfish, put this in coUl.^-ter i,^ a skillet; lot i. come. to ab°»..^-.;n^' th riUtle cold u,i,k ; turn uuo the skillet «K^'" ^^ . ,,, ^ table reason .ith butter and p er.^s^.r srno^ ^^^^^^ ria-oillr "moment ; turn this on to buttered toast on a platter. ,^^^^., „f ^^a- I Codfish Balls.-l '^1^ "">; ™ f' ,,e stove a little fish ; let it -•"■-->':*f,.,t' d ^tatoes, n,ash fme, "'tn^ix whi" o w-'mL f.sh 'thoroughly ; season rn;V^i"fo1r;l\:i:r:it.^e bans on the napkin to =^1^,^"'!^ ''^^|^?,"''-"s„,u the hsh over night; clean Baked Codttsli.-sO'\'^ '■'"- ^ and cover and separate it from ^i^^j^j^"\: j^^i^ ,^iik, and a ^ •^!:^r rK • l^Sh^v^f ;^egg. roll in bread utes h? salted water the hmd leg onl ^^^^ into cold water to cool, and dram , uy and serve, garnished ^v.th^pa^•sle^>^ .^^^ ^.^^^^ ^,^^^^ FisnUuGWu-er. -^•- r ", , cmnre • olace slices F/sir. 23 Lillet; let i^ r to drain ; < cold inilk •, Qth a table i ; add, and"*, to buttered bowl of cod- itove a little s, mash fine, ;hly ; season je ef;,i!;s, well napkin ; lay n the napkin night; clean ck^ and cover ick over, and potatoes, sea- together, and of drawn but- eggs. 1 of any kind, nee inie ; add e milk, and a roll in bread for five mln- y ; then throw fry in hot fat, :o pieces about I ; place slices and fry crisp ; Lving the fat in the pot ; next put in the pot a layer of fish a layer o sifht crackers, some of the pork, and a little chop- pedV^nions seasoned with pepper, then another layer \i fish, and so on ; cover with water, and stew half ^n hour: put in the dish in which it is to be serv«^^ and thicken the gravy with tiour ; add a ittle kc-lehup; boil a moment, and pour over the chovv- ' pVi^d HaUbut.-lMace in your spider half a dozen sli!e of fat pork ; fry to a brown, and place in a deep dish ; add to the fat three tablespoonfu of f el lard when boiling hot put ui the halibut, h ch should be cut in pieces about three inches square, and dipped in sifted meal, sprinkle with salt, aidfrva good brown. After the tish is all f ltd putS\ into the dish wuh the pork, pour over it the boilim^ fat, add one tablespoonful of hotwater, cover tiied in this way, are similar to broiled oysters. 2. Drain the oy^;. is, and cover well with finest of cracker crumbs, :f ^soned with salt and pepper. Let them stand half an hour, then dip and roll again in the meal ; fry brown in a good quantity of lard and butter. 3. Drain thoroughly in a colander ; season with pepper and salt, and set in a cool place until needed ; roll each oyster in bread crumbs, and fry in hot lard as you fry doughnuts ; drain, and send to the table on a hot platter, garnished with chopped pickles or cold slaw. Oyster Pie. — i. Line a dish with a puff paste or a rich biscuit paste and dredge well with Hour ; drain one quart of oysters, season with pep- per, salt, and butter, and pour into the dish ; add some of the liquor ; dredge with Hour and cover with a top crust, leaving a small opening in the center. 2. Allow one can of oysters for two pies, roll out If \i 28 THE PRENIUM COOK BOOK. I your paste and put in your pie-pan or dish, then put in oysters and cut up a piece of butter the size of an egg for eacli pie into small pieces ; season with salt and pepper, sprinkle a tablespoonful in each, and roll out a top crust ; bake from three-fourths of an hour to an hour. ' Oyster Pot-Pie.— Have ready nice light-raised biscuit dough, cut it into small squares, season the oysters well with butter, pepper, and salt, and thicken them with a little tiour ; drop in the pieces of dough and boil till done. This may be baked in the oven in a pudding dish, allowing the dough to brown on the top. Pickled Oysters.— I. Take two quarts of oysters, put them in a saucepan, and, if they are fresh, salt them; let them simmer on the fire, but not boil; take out the oysters, and add to the liquor in the saucepan a pint of vinegar, a small handful of whole cloves, quarter of an ounce of mace, and two dozen pepper-corns ; let it come to a boil, and when the oysters are cold in the jar, pour the liquor on them. 2. Choose the largest oysters and simmer over a slow fire, with a small bit of butter, for three min- utes, and then skim out on to a dish to cool ; take equal quantities of the liquor and cider vinegar, and heat ; place a layer of oysters in a stone jar ; throw over them some ground mace, a few cloves, whole allspice, and vhole pepper, then oysters and spice until all are used ; pour over the hot 'iquor and set away in a cool place. Spiced or Pickled Oysters.— Put into a porcelain kettle one hundred and fifty large oysters w'ith the liquor; add salt, and simmer till tlie edges roll or curl ; skim them out ; add to the liquor one pint of white wine vinegar, one dozen blades mace, three SHELL FISIL 29 ■J .' len put :e of an ith salt md roll ,n hour -raised >on the hicken dough e oven )vvn on )ysters, sh, salt t boil; in the ' whole dozen en the I them. over a e min- ; take inegar, le jar ; cloves, :rs and 'iquor rcelain ith the roll or pint of three dozen cloves and three dozen pepper-corns ; let it come to a boil and pour over the oysters. Prepared in this way, they will keep several weeks in cold weather. Roasted Oysters.— Take oysters in the shell, wash the shells clean and lay them on hot coals : when they are done they will begin to open. Remove the upper shell and serve the oysters in the lower shell, with a little melted butter poured over each. Oysters, Fancy Roast. — i'oasc a few slices of bread, aiul butter them ; lay them in a shallow dish ; put on the liquor of the oysters to heat, add salt, and pepper, and just before it boils, add the oysters ; let them boil up once and pour over the bread. Oyster Stew.— Put two quarts of oysters in the saucepan with the liquor, and when they begin to boil skim them out and add a pint of cream or rich milk and seasoning ; skim well ; add to the oysters butter to taste, and pour the hot liquor over them, and serve. Stewed Oysters.— Take one quart of liquor oys- ters ; put the liquor (a teacupful for three) in a stew- pank and add half as much more water, salt, a good bit or pepper, a teaspoonful of rolled cracker for each. Put on the stove, and let it boil ; have your oysters ready in a bowl; the moment the liquor boils pour in all your oysters, say ten for each person, or six will do. Now watch carefullv, and as soon as it begins to boil take out your w^atch, count just thirty seconds, take your oysters from the stove. You will have your big dish ready, with one and a half table- spoonfuls of cream or milk for each person. Pour your stew on this, and serve immediately. Never boil an oyster in milk if you wish it to be good. Maryland Stewed Oysters.— Put the juice into a n l\ i 30 THE PREMIUM COOK BOOK. spucepan, and let it simmer, skimming it carefully; then rub the yolks of three hard-boiled eggs and one large spoonful of flour well together, and stir into the juice. Cut in small pieces quarter of a pound of butter, half a teaspoonful of whole allspice, a lit- tle salt, a little cayenne, and the juice of a fresh lemon ; let all simmer ten minutes, and just before dishing add the oysters. This is for two quarts of oysters. Oysters with Toast.— Broil or fry as many oysters as you wish, and lay them on buttered toast ; salt and pepper ; pour over them a cup of hot, rich cream ; keep them perfectly hot until eaten. Oyster Soup. —Drain one quart of oysters, and to the liquor add one quart of boiling water ; let it boil ; skim carefully ; season with a little cayenne pepper and butter size of an ^gg\ add the oysters, and let it boil up once ; season with salt, and serve in a hot soup tureen. Oyster Short-Cake.— Make a good short-cake, and bake on pie plates ; put a quart of oysters on the stove with a little water, half a cup of milk, ^ good- sized piece of butter, salt, and pt jer, and thicken with a tablespoonful of flour ; when the cakes are baked, split and spread the oysters between, and some on top. Steamed Oysters.— Drain sonu select oysters ; put into a pan, and place in a steamer over boiling water; steam until the oysters begin to curl, and then serve on a hot dish, with butter, salt, and pep- per ; garnish with chopped pickles. Ovater Omolflt — Beat six egijs separatelv vt^rv light; season with pepper and salt ; add two table- spoonfuls of cream, and pour into a frying-pan, with a good tablespoonful of butter ; drop in the omelet eight ' fold o^ Scol layer c puddir peppei a little of brer dish is a little small I remove to the Soft- roll in fry in \ Devi two to little p^ salt, pe the clai sausage on eacf half ho Hot ( small p gravy o all into Stewi pepper ; an iig^, add slo' cook th and ser SHELL FISIL 31 re fully; and one stir into . pound e, a lit- a fresh before uarts of oysters St ; salt 3t, rich and to it boil ; pepper iid let it n a hot ke, and on the " good- thicken kes are n, and ysters ; boiling irl, and id pep- V VPfV rf J :> table* in, with omelet eight or ten large oysters, chopped fine, and fry ; fold over, and send to table immediately. Scolloped Oysters.—Drain the oysters ; place a layer of rolled cracker in the bottom of a buttered pudding-dish ; then a layer of oysters ; sprinkle with pepper, salt, and small bits of butter ; nioisten with a little of the liquor mixed with milk ; then a layer of bread crumbs, then oysters, and so on until the dish is full, having crumbs on top ; beat an eg<^ into a little milk, and pour over the whole ; sprinkle with small bits of butter ; cover, and bake half an hour ; remove the cover, and brown on top before sendinc^ to the table. ^ Soft-shell Crabs.— Season with pepper and salt ; roll in flour, then in egg, then in bread crumbs, and fry in hot lard. Deviled Clams.— Chop fifty clams very fine ; take two tomatoes, one onion, ci'iopped equally fine, a little parsley, thyme, and sweet marjoram, a little salt, pepper, and bread crumbs, adding the juice of the clams until the mixture is of the consistency of sausage ; put it in the shells, with a lump of butter on each ; cover with bread crumbs, and bake one- half hour. Hot Crab.— Pick the crab ; cut the solid part into small pieces, and mix the inside with a little rich gravy or cream, seasoning, and bread crumbs ; put all into the shell of the crab, and put into the oven. Stewed Clams.— Cliop the clams, and season with pepper and salt, put in a saucepan butter the size of an egg, and when melted add a teaspoonful of fiour; add slowly the clam liquor, and then the clams, and cook three minutes ; then add half a pint of cream and serve. ' !i i 1) 1 32 THE PREMIUM COOK BOOK, MEATS. In selecting beef, choose that of a fine smooth grain, of a bright red color and white fat. The sixth, seventh, and eighth ribs, are the choicest cuts for a roast. Have the bones removed and the meat rolled, but have the butcher send the bones for soup. The flesh of good veal is firm and dry, and the joints stiff. The flesh of good mutton or lamb is a bright red, \vith the fat firm and white. If the meat of pork is young, the lean will break on being pinched ; the fat will be white, soft, and pulpy. KuLES FOR DoiLixc, ^vIeat. — All fresh meat should be put to cook in boiling water, then the outer part contracts and the internal juices are preserved. P'or making soup, put on in cold water. All salt meat should be put on in cold water, that the salt maybe extracted in cooking. In boiling meats, it is im- portant to keep the water constantly boiling, other- wise the meat will absorb the water. Be careful to add boiling water, if more is needed. Remove the scum when it first begins to boil. Allow about twenty nnnutes for boiling for each pound of fresh meat. The more gently meat boils, the more tender it will be. To Broil Meat well, have your gridiron hot before you put the meat on. BROiLiNr- -This is not only the most rapid mann It hai The -i formii turne) but tl: Sail slowl), A r, the riii Fre: boiling no sail In freque In brisk f for ev done. Beel Coiirat, for the out vvai cook bi to be h the othi me of a He smc declarii steak te Boile tain ho\ ont; wit young a sxiak it J ME A TS. Z3 "has nc°arivMh^ ""'•«''"' '' j"'">' ''' ^■^^•°^«' °"«- ThI niK ^ / ,'"'""*' ^*^''<'' "P°" "'eat as roastinjr forming?'! °^ "'' ""''''^ P°"'°"^ '^ hardened, and torming a skin, retains the juices. It should be turned rapidly, in order to produce an equal effect Salt'mTaf f'ffr '^' P""""-d -itH' i"'' sWy '' ^'^ P"' """ "^^^ ^^^'er =l"d boil A red pepper dropped into the water will prevent the rising of an unpleasant odor ' ' fresh meat, unless for soup, should be put into boiling water, and be allowed to cook verv ■" ntlv no salt to be added until nearly done ' " ^• f^eq'uen''tbr■'■'"-'^"^ '"'° ^ '""'' --■ -'^ l^-te In Roastint. Bkkf, it is necessary to have -i brisk fire. Baste often. Twelve minutes is rem i red for^^every pound of beef. Season when ^^e-arly Beefsteak.-" Farmer " Olcott, in the Hartford Cou,-a,,l, writes : '-It is sometimes more convenient for the cook to get the beefsteak done lender with out watching. I remember catchin^^ a Sacramento cook broiling his beef in the oven, 'no cook ou"ht he n^h""^ ^°' ''""'"'» "" ''^^^ '° ^ ''°t "ven when tlie other conveniences are limited, but a friend tells me of a better way that 1 think is original w^?l , m He smothers the steak in corn meal a"id so bakes i' declarmg that if there is any way of making a tou,h Steak tender, that is it." ^ '^ Boiled Tongue.-In choosing a toncrue ascer- tain ho^y long ,t has been dried o^ickledrand HZt ne -wiin a smooth skin, which denotes its bei young and tender ; if a dried "g one, and rather hard ^ it at least for twelve hrurrpTeWou.slo^oorg 34 rilE PREMIUM COOK BOOK. it • if however, it is fresh from the pickle, two or three' hours will be sufficient for it to remaui m soak; put the tongue into a stew-pan with plenty of cold water and .a bunch of savory herbs ; let it gradually come to a boil, skim well, and simmer very eently until tender ; peel off the skin, garnish with tufts of cauliflower or lirussels sprouts, and serve • boiled tongue is frequently sent to table with boiled poultry instead of ham, and is by many persons, preferred; if to serve cold, ped it fasten it down lo a piece of board by sticking a fork through the rooc, and another through the top to straighten it • when cold glaze it, and put a i^aper ruche round the root, and garnish with tufts of parsley ; cook a larcre smoked tongue four to four and a half hours, a small one two and a half to three hours, a large un- soaked tongue three to three and a half hours, a small one, two to two and a half hours. Broiled Ham and Eggs.-C ut the ham in thm slices, take off the rind, wash the slices in cold water, and lay them on the gridiron over quick coals ; turn frequenllv, and they will soon be broiled ; take them up on a platter, previously warmed, butter and pepper the ham ; have ready on the hre a pan of boiling water from the teakettle ; break into it cs many eggs as you require for the meal, and, when the '' white" is done, dip out each egg carefully with a spoon, so as to keep it whole, and set it on one of the slices of liam ; after all are arranged, sprinkle pepper over each egg and serve. BeefHash.-Chopfme cold steak or roast beef and cook in a little water ; add cream or milk, and thicken with flour ; season to taste, and pour over thin slices of toast. , Beef Stew.-Cut cold beef into small pieces, and if ME A rs. put imo cold water • add one tomato, a littl JiopiK-d 35 e onion, me, pepper, and salt, and cook slowly thicken with butter and flour, and pour over toast Beef A- Take •Mode. ^ the bone from the middle, also all the juristic and tough parts about the edges. Have ready half a pound of fat salt pork. Cut into strips as thick and long as your finger. Prepare a nice dressing the same as for stuffing a turkey. With a thin sharp knife make perpendicular incisions in the meat about half an inch apart. Thrust into them the pork and work in with them some of the dressing. Proceed thus until the meat is thoroughly plugged. Put it into a baking pan with a little water at^'the bottom, cover tightly and bake slowly four hours ; then uncover and spread the rest of the dressing over the top, and bake until a nice brown. After taking up, thicken the gravy and pour over the beef. It should be sliced horizontallv. Is good either hot or cold. Boileau. — Take a piece of beef weighing six or eight pounds, have the bone taken out; then rub it well w'ith a mixture composed c f ground cloves, allspice, black pepper, sweet marjoram, and salt, one teaspoonful of each rubbed fine. After the mixture is well rubbed in, roll it up tightly and tie it; put it into a pot half full of water, with three or four pota- toes, a carrot, two turnips, if small, and two onions, and let it stew six hours. Breakfast dish. — Ciiop fine as much cold beef or mutton as is required ; add a pint, more or less of good soup stock; season with pepnen salt, and ground cloves ; thicken with browned .lour and poui boiling hot over little bits of nicely-toasted bread Garnish with slices of lemon and serve at once. 36 THE PREMIUM COOK nOOA'. Croquettes. — Raw pork chopped fine, two cups' one incdiuin-sized onion, chopped fine; teaspoonful powdered saj^^e ; one cup bread, soaked until sr^ft ; salt and pepper to taste; two eggs beaten li<;ht; mix thoroughly into small Hat cakes; roll in iiouror crumbs, and fry in hot lard. Corned Beef. — i. Tut into cold water enough to cover well and place where it will cook very slowly for three or <"our hours ; it to Ik- used cold/ simmer until the bones can be easily removed, and then press in a square mold. 2. Select a nice piece of fresh beef ; rub over sufficient salt to "com" it, but not to make it very salt; let ic stand two or three days, judging of the lime by the size of the meat ; then wash thoroughly in cold water, and putting in the pot, cover with cold water and boil gently till quite tender; add such vegetables as are desired like the old time- honored *' boiled dish ; " judge of the quantity of vegetables by the strength of flavor desired in the soup to be made from the water in which the whole is boiled ; when done, dish beef and vegetables, and serve hot. Deviled Beef. — Take slices of cold roast beef, lay them on hot coals and broil : season with pepper and salt, and serve while hot, with a small lump of butter on each piece. Dried Beef in Cream. — Shave your beef very fine; pour over it boiluig water ; let it stand for a few minutes ; pour this off and pour on good rich cream; let it come to a boil. If vou have not \i,J\^ XI] [lilk and butter, and thicken wit ii a very toast little fiour ; season with pepper, and serve on or not as you like. Frizzled Beef. — Shave beef very fine ; put into a ) ME A rs. 37 '■ frying pan when good and hot ; put in the beef and shake and stir until heated through ; season with pepper ; serve in this way, or just before serving beat one egg light and stir in. Prossod Boef. — Cure a piece of brisket with salt and j)ulverized saltpetre for five days; boil gently until tender ; press until perfectly cold. Beef Tongue. — If it is corned it should be soaked for twenty-four hours before boiling. It will require from three to four hours, according to size. I'he skin should always be removed as soon as it is taken from the pot. An economical method is to lay the tongue, as soon as ♦li. km is removed, in a jar, coiled up, with the ti^ .uis'de the root, and a weight upon it. When it is col<, loosen the sides with a knife and turn it out. The slices being cut horizontally all round, the lat and lean will go to- gether. Savory Beef. — Take a shin of beef from the hind quarter, saw it into four pieces, put it into a pot and boil it until the meat and gristle drop from the bones ; chop the meat very fine, put it in a dish and season it with a little salt,' pepper, clove, and sage to your taste ; pour in the liquor in which the meal was boiled and place it away to harden. Cut in slices and eat cold. Scrambled Eggs with Beef. — Dried beef chipped very fine ; put butter and lard into a skillet, and when hot put in the beef; heat for a few minutes, stirring to prevent burning ; break up some eggs into a bowl ; season and stir in and cook a few minutes. Yorkshire Pudding to serve with Roast Beef. Three eggs well beaten, to which add nine table- spoonfuls of flour, a small teaspoon ful of salt, and beat up with milk until about the consistency of ■*,. 3S THE PREMIUM COOK BOOK thick 'J'his battel cnou^li grease 1 c cream. the beef has been roasted, having ._.^.. ^ (which must be hot) to bake it. liake in a \uiick oven. ^ Beefsteak smothered with Onions.— Put in the skillet a httle hircl and the steak ; peel and sHce the onions and lay them over the meat till the skillet is full; season with pepper and salt, cover tightlvand place over the fire. After the juice of the onions has boiled away and the meat begins to frv, remove the onions, turn the meat to brown on the o'ther side then replace the onions as before, being careful that they do not burn. Chopped Steak.— 'I'ake a sirloin steak raw remove the bone and al! gristle or stringy pieces, and chop until a perfect mince; season with salt and pepper- make into a large Hat cake about one-half of an inch thick ; put into a skillet a good-sized piece of butter and when quite hot put in the steak, and fry brown on both sides. .Make a little gravy in the skillet and pour over the meat. This is a nice way to use the ends from tenderloin steaks. The meat cannot be chopped too fine. ^ Stuffed Beefsteak.— l^ake a rump steak about an inch thick; make a stuffing of bread, herbs, etc and spread it over the steak. Roll it up, and with a I needle and coarse thread sew it together. Lay it in t an iron pot on one or two wooden skewers, and put I in water just sufficient to cover it. Let it stew I slowly for two hours; longer if the beef is tou-h • ' serve it in a dish with the gravy turned over it. "^To j be carved crosswise, in slices, through beef and \ stumnjr. Beefsteak with Oysters.— Broil a sirloin or ten- ' derloin steak ; season ; take one quart of oysters, I rain with and r them and 1 Ste steak and ; part covei of th sible steak and ] verst dish Br three and clear it ov into quite cook with smal M( as fc it up an h Re the s stuffi veal a pa pan in wliicl nough grease e in a quickl . — Put in the! and slice thel the skillet isl M- tightly and! f the onions! fry, remove he other side, )eing careful i '< raw, remove es, and chop and pepper ; ilf of an inch ece of butter id fry brown | 1 the skillet ' :i way to use meat cannot ? iak about an j rbs, etc., and | and with a f r. Lay it in \ ers, and put | Let it stew ; f is tough ; ; over it. To : h beef and ME A TS. 39 loin or ten- of oysters, I [rain off all the liquor, put them into the stew-pan [with half of a small cupful of butter, or less butter and a little sweet cream ; let them boil, and turn them over the steak on the platter. Oysters broiled and laid on the steak are very nice. Steak and Oysters.— Take one pound best rump steak without any fat ; put in an oval dish a dozen and a half oysters (taking care to remove the hard part and beard), with the liquor from the oysters to cover them ; put the steak on them, cover the top of the steak with two onions cut in the thinnest pos- sible manner ; put another dish inverted over the steak, then put a paste round the edge of both dishes and put this into a gentle oven for an hour. Re- verse the dishes for five minutes, then take off the dish which was originally at the top, and serve. Broiled Beefsteak.— Have the choice stenks cut three-quarters of an inch thick ; grease the gridiron and have it quite hot. Put the steak over a hot, clear hre and cover. When the steak is colored, turn it over, which must be done without sticking a fork into it and thus letting out the juice. Jt should be quite rare or pink in the center, but not raw. When cooked sufficiently, lay on a hot platter and season with pepper and salt, and spread over the top some small bits of butter, and serve immediately. Mock Duck.— Take a round steak ; make stuffing as for turkey; spread the stuffing on the steak, roll it up and tie it ; roast from half to three-quarters of an hour. Roast VoaL- Take a loin of veal, make a stuffing the same as for roast turkey, fill the tlat with the stuffing and secure it tlrmly on to the loin ; rub the veal with salt, pepper, and a little butter ; put it into a pan with a little water. While roasting baste fre f if mi \ .^^^^L>>^-J<'U.^lI-^L 40 THE PREM/U.\r COOK- HOOK. i'n"..'"?wi''l'^"'"^f " ^"""^ ""'■' t'>o--°"ghly done, allow- pounds. When done remove the threads before send.ng to the table ; thicken the gravy with a littll K.'f '"®* °f.ye?l (Roasted in the Pot).-Remove the bone and hi the cavity with a force-meat made of bread crumbs, a very little salt pork chopped fine sage, pepper salt, and ground cloves. Lay in the t-tstened with sKewers, cover in the same manner and et ,t cook slowly two or three hours, then take off the cover, let it brown, and serve tlo'^^^!lP'Jf^®*^-T/- ''.'■^'^V °n« egg and beat it a lit- eracy ' H '""1 '" '\ ,*'"^" •'^'■^^ ^"th rolled crackers. lave a lump of butter and lard mi.xed ho ,n the sk.Uet. put in the meat and cook slo'w snoonful''1^H''""r'' "" ''""^ ■'^'^'«««i^ inonetabli: spoonful of Hour for gravy ; add half pint of sweet .mlk and let it come to a boil. Season to taste and 2. Cut in nice pieces, season, dip in c-t.^ then in bread cnnnbs.wi.h a little len.on'and parsltf c opJd fine. Have plenty of grease in vour pan hot"f^v brown on one sule, then turn over. Make a 'rich \Mtn parsley and lemon. .r^!*fi °">"''*'' Si-oiled.-i. liroil them on a mod- erate fire bastmg them occa.sionaIly with butter and turning them often. Serve with to",ato sauce 2. i nm evenly ; sprinkle salt and pepper on both SKles, dip ,n melted butter, and place' upon the grid- iron over a clear hre ; baste while broiling with ME A TS. 41 done, allow- six to eight :ads before with a little Remove the It made of :>pped line, Lay in the the fillet, Je manner, :lown close , then take ^at it a lit- *ith rolled ird mixed, 3k slowly. one table- of sweet taste and e dish as ^, then in )' chopped , hot ; fry ke a rich Garnish 1 a mod- utter and Lice. r on both the grid- ling with melted butter, turning over three or four times ; serve with melted butter sauce or tomato sauce. Veal. — Cut two pounds of veal mto thin pieces ; roll with flour, and fry with hot lard ; when nearly- done, add one and a half pints of oysters ; season, thicken with a little flour; serve hot. Veal Cutlets Baked.— Take cutlets and trim nicely ; mix half a pound of sausage meat with two eggs ; lay a buttered paper on the bottom of the dripping-pan, and cover with half the sausage meat, and then lay on it the cutlet, and cover witli the re- mainder of the sausage meat ; baste with melted butter and veal stock, and serve with the gravy when done. Veal Cutlets.— round and season, cut the outer edges, and beat into good shape ; take one egg, beat it a little, roll the cutlet in it, then cover thoroughly with rolled crackers. Have a lump of butter and lard mixed hot in your skillet; put in the meat, and cook slowly ; when nicely browned on both sides, stir in one teaspoonful of flour for the gravy, add half a pint of sweet milk, and let it come to a b" '' • salt and pepper. Pate DeVeau.— Of veal three and one-half pounds of fat and lean, a slice of salt pork about one-half pound, six small crackers powdered very flne, two eggs, a bit of butter the size of an egg, one table- spoonful of salt, one of cayenne pepper, one of black or white pepper, one grated nutmeg. Chop the meat all very line, and mix the ingredients thor- oughly, put it in a dripping-pan with a little water, make it into a loaf pyraniidical or round from a bowl. Bake about two hours, basting it constantly. Leave it to get cold, and slice as head-cheese. A very palatable and convenient lunch or tea relish. 42 THE PREMIUM COOK BOOK: veI^1rffc-f^,P f"" -•'' --tor Stewed ding-dish well Cerir «°" """ ''°"°'^ °f =* P"d- wet with a litt e mill n. ""'^ PO"'dered crackers ; -at. pS "n eddish i 1^^ ^^l" '"» all a thick laycrof cnck,.r nrn,v.u P''^''*'' o^*^"" Veal Steaks.— Beat them until tender tl,„., i •! over dear hot coals until a nice brown on ^ ?,'' in a little h^t'tt^^'so.: ^b' 7 of ^t^wllrrf '" stewed Veal.-Ikeak the shmlc !...»« i • clean, and put in-, two cu^rK .f ' ''''^'^' '^ wash carefully a tiuarter nf ,,'"'' ^■"'" -is it rises; when the veal has c ok, d f P^' "'"' "^ ''"■ ^nd it well, and throw tie rL s'' '" \""' '^'"^ quarters of an 1, u s owlv \vi ""1" ''" *'"'^'^- ineatintoadee, lish and',1,/^^'^ ''""' P"' "«^ a little drawn 1 mte s'th soine"-' T""'] ''' ■'''•^ and pour over the veal! "' "'"PP'"''^ P^^"'^''^)'' Marbled Veal.-'l'ake some cold rr.,ct -. sea-ion with -tv-^ '^ • ■ '"- '^'"a roasted vea . boiled to:t;=^c;Vt,r:^d;ouirrTo\^^'asre "'J1' «ng to It nearly its weight of but h-r I T ' "''''" the veal into /pot, then' ^Lw "n 'irj/^rthi t»Kgt*tM,iBtimm^Tm..^ _. 4 MEAT^. 43 t or stewed m of a pud- pepper and d crackers ; 7 from the pread over ;d with salt, eaten eggs, losely, and =over, and •tget it too then broil 1 on both tter ; send stewing in •ilh a ured few over , wash it an onion, ■ salt; set Ls it rises ; 'ice, and our skim or three- ' put the it. .Afix parsley, ed veah 1 a cold, ste, add- some of of the pounded tongue ; put in another layer of veal, and a^ain more tongue ; press it down, and pour clari- fied butter on top. This cuts very prettily hke veined marble. White meat of fowls may be used instead of veal. AGoodpreparatioiiof Veal.— I. The following is an excellent mode of preparing veal to be eaten cold, and for keeping it on hand for several d.\ys, ready for immediate use : Take say three and a half poun'ds— the thick part of the leg is preferable, with the tough, tendonous parts removed— chop it fine without cooking ; mix well with it four soda crackers rolled line, three well-beaten eggs, one tablespoon- ful of salt, one tablespoonful of pepper, half a nut- meg, two tablespoonfuls of cream, or a small piece of butter; make it into a loaf, and bake in a drip- ping-pan without water, with quick heat at first, to close the outside and retain the juices, and continue the baking about one and a quarter to one and a half hours ; serve cut in thin slices ; an excellent lunch in traveling. ^ ^ ' 2. Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs ; have veal and ham both in very thin slices : place in the bowl a layer of veal, with pepper and salt, then a layer of ham, omitting the salt, then a layer of veal, and so on, alternating with veal and ham, until the bowl is filled ; make a paste of flour and water, as stiff as it can be rolled out ; cover the contents of the bowl with the paste, and over this tie a double cotton cloth ; put the bowl into a saucepan, or other vessel, with water just up to the rim of the bowl, and boil three hours ; then take it from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin slices. \i 44 THE PREMIUM COOK BOOK rt, Pressed Vea' or Chiekon l>„^ f ve.ll, or two chi.kfMis in n . / ""^ P°""ds of stew slowly unli! The '.-.Vh' V^"''"' ""'' "■««"•• take out and chop Tt j ,.'1' T'" "'" '"^"'^- "'^'n umil there is a cunf ,1 ;,,; "'^ '"'""^ ^oil down beaten etK;J'V^'/^ ^'^^'^' aHspice, and a ''Oiled eii; Ci:':.o ;;::;;^ t,";r' = ^"'^r ^ "-'- ;^-P^.t.po„.he-.,.h,e,a,';^rl';;^-^:^-e.. Sandwiches.-Chop cold hnilnri i, and MUX it with ihc volK f ''°'''=^ ''•■"n very fp,e, nu,star,n/"f ^''"""•■">' '■» 'i'"e and cut into neat squa.es ' '""" °'''' "'« ^^^'«'. fr^i^;iuS^;:-^j;'£;;^■"'" -a" pieces and cover with water '"h " '"'° ^^^'ire bits, nearly juice ; thicketule.;;;. u.'iffi T^ =1 'ittle lemo^ serve. " '> ""'^ ^''^ bread crumbs, and Veal Croquottua-^Mince veil fin„ cup of milk witli one teni t?, (\ l^' '""' one-half i'utter the size of a, e "r.^ook .^Vf ""\P'<^'^^^ "f stir tnto the mc-at ■ roUTnt; h.M ^""' •" ""^'^'•'"^ : a lictie milk stirred n'lH^,""' ^'P "> ^gS- «'i,i fry in hot lard. ' '" '"■°^^" ^read crumbs; ^M^^^r^ ^ ^"antities of sliced separately in a mortar addrnt ,°"^"^- ^'""'"^ ^^ch Wix thenf in a stone jar tresf i.","'":,''' ^"'^ ^'^ '°- melted butter. Keen i't'^^^ l'''-'^' "''"d PO'"" »" When cold cut in t'J- •■ .L'^°r^-^<^ '" a dry place. Veal TT»„>, " -r 1 "'"'-■'* '°'' 't^'' or lunch' ' veai Hash.— lake a teaciinfiil „f 1 ■,. a saucepan, stir into it nn „ '^ i ^ ''°'''"S "'^ter in Lir pounds of ^ with water, ■lie bone, then ^^ \o\\ down '"P of butter, ^P'ce, and a slice a hard- in the ir,?:ar ; elery tops or n very fir^e, ^'"), a little { thin slices ^- the crust, pieces and l^its, nearly ittle lemon riimbs, and >ix one-half r, piece of thickens ; egg, with d crumbs; J/^"/^ TS. 45 of sliced ound each ^ou do so. J po!ir on ^ry place. ^ water in il of flour let it boil five minutes, add one-half teaspoon of black pepper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine and mix with half as much stale bread crumbs. Put into a pah and pour the gravy over it, then let sim- mer ten minutes. Serve this on buttered toast. Calf's Liver Stewed.— Cut the liver into small slices, about three inches square. Into your sauce- pan pi ice two onions, sliced fine, a tablespoonful of sage, one of summer savory, a little pepper, and salt ; then add your liver, and cover with water, and let it stew for two hours. Just before you serve it, dredge on a little flour, and add a tablespoonful of butter. To dress Calf's Head like Turtle.— Let them boil an hour and a half, with salt in the water ; tie the brains in a cloth bajj, and boil half an hour; when all is done, take out the bones and cut in pieces. Add to your liquor a little sweet marjoram, a nutmeg grated, clove, mace, and pepper, to taste, half a pint of ketchup, half a pound of butter ; then put in the meat, and boil a few minutes, and it is done. Mock Terrapin.— Half a calf's liver, season and fry brown, hash it, but not very fine, flour it thickly, then add a teaspoonful of mixed mustard, a little cayenne pepper, two hard-boiled eggs chopped fine, a lump of butter the size of an egg, a teacup of water. Let it boil a minute or two. Cold veal will do as well as liver. Broiled Calf's Liver with Bacon.— Procure a nice calf's liver, wash and cut in thin slices, broil over a clean fire, with thin slices of breakfast bacon. Season with butter, salt, and pepper. Sweetbreads with Mushrooms.— I'^^rboil sweet- breads, allowing ei'j;ht medium-sized ones to a can ■^ 46 THE PREMIUM COOK BOOK. of mushrooms; cut the sweetbreads about half an inch square, stew until tender; sHce mushrooms and stew ni the Hquor for one hour, then add to the sweetbreads a coffee cup of cream, pepper and salt, and a tablespoonful of butter. Sweetbreads boiled and served with green peas make a very nice dish. Sweetbreads with Tomatoes.— Take sweetbreatis and parboil them, put them into a stew-pan and sea- son with salt and cayenne --pper to taste; place over a slow fire mix one large tablespoonful of browned flour with a small piece of butter, add a leaf of mace ; stir butter and gravy well together, and let all stew for half an hour; then set the stew-pan in the oven, and when the sweetbreads are nicely browned place them on a dish ; pour the gravy into a half pint of stewed tomatoes thickened with a tea- spoonful of flour and a small piece of butter and seasoned. Strain it through a wire sieve into the stew-pan, let it come to a boil, and stir until done ; then pour over the sweetbreads, and send to the table very hot. Tried Tripe.— 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 tablespoon of vinegar; season to taste, and pour hot over the tripe. A nice breakfast dish! Spiced Tripe.— Take fresh tripe, cut it into pieces four or Ave inches square, put a layer of the tripe in an earthen jar, then sprinkle a few cloves, allspice, and whole pepper over it; then another layer of ME A TS, 47 ut half an rooms and del to the r and salt, ids boiled lice dish. ,'eetbreads a and sea- din in e-r", and then roll m cracker crumhs , f V in'l untfra light brown. Dry them m the o\-e C elery or mushrooms are an improvement ° Meat ItissLs.-Chop fine the cold meat, care uUy Pxc'udin- every particle of fat, skm, .and outsicie nou'r a mortar with a small piece of butter add- E gSp er.Tah, and powdered A- ',erbs n^is en with s!ock, put this into a pan on t^c hre and t ke off as soon aVhot ; stir m the yolk o a„ c^g ^^'en ^un^^fofTutterM^rch of salt, the yolks of two e.r,r. and a little water ; roll it out, ana cut u u,.^ Srall squares ; put the meat in the center, and pas e the corners over, pressing them well down, fry in hot lard, and serve with parsley. 48 THE PREMIUM COOK' BOOK'. Breaded Lamb Chops. — Orate plenty of stale bread, sea-ion with salt and pepper, have ready some well-beaten egg, have a sj:)ider with hot lard ready, take the chops one by one, dip into the egg, then into the bread crumbs, repeat it, as it will be found an improvement, then lav *^^pnrately into the boiling lard, fry brown, and then tun- To be eaten with current jelly or grape ketcliup. Cutlets A-La-Diiu^jGsse. — Cut the neck of lamb, about two pounds, into cutlets, trim them and scrape the top of the bone clean, fry in butter and set away to cool. Put a piece of butter \\.\-j d ^tcw p; n with three mushroc>n-»s and a sprig of parsley, chop fine, stir over the tire until very hot ; then pour over a cupful of while sauce — the yolks of three or four eggs well beaten. Stir constantly until as thick as cream, but do not let it boil. Dip each cutlet into it, covering thickly with the sauce, again set away to cool. Then egg and bread-crumb them. Fry lightly. To Fry Lamb Steaks. — Dip each piece into well- beaten ^ig^, cover with bread crumbs or corn meal, and fry in Initter or new lard. Mashed potatoes and boiled rice are a necessary accompaniment. It is very nice to thicken the gravy with flour and butter, adding a little lemon juice, and pour it hot upon the steaks, and place the rice in spoo'^ftils around the dish to garinish it. Spiced Lamb (Cold). — Boil a leg of lamb, adding to the wnter a handful nf cloves and two or three sticks of cinnamon broken up. Boii four hours. Stewed Lamb Chops. — Cut a loin of lamb mto chops, cover with water and stew them until tender, keeping well covered except whc sk' ammg. \Mien done season with salt and pepi k1 thickei the ME A TS. 49 c eaten with .raw ^vith a little flour, stirred unt.l Bm°f;;;^J^'^jJ ;;iece of butter the size o a wa nut "'^^^ f^^^^''^^,^; bread previously toasted, and pom e stex^ o% ^''ivi"'.t.r, rhous-i- 'l""m "eatly, season, and dip Mutton Chops, i- - ,^ ,,^ ;,, cracker each chop .nto a be-'' "J--r ^^ d^pping-pan, ^vitll Z" poonCs't SuU and a littl? water ; baste fr< ,u ntlv and bake until well browned . ' ' av'; them ,rimn,ed fro" P-'-,^ betted to and frv in hot lard or dnppuig. It is still belter bakethemvery slowly in the oven ^^.^ ^^^^^^^^ have it, weak soup; ^^ J^^"°^^,.'',„„ ,iu, ,epper 'a';:r :::;;"" teak rkedin the same way is very "captain Cblraz Bagout -Brown four t^^^^^^^^^^ fuls of Hour in a pot, then add a P"-':^ °' "? , -^ ^c of a waUiut, with as much water as ^^ !' "^^l"^ '^ th'e con..,tenc- of c-am a.id ^^^^^^^ ^t i,r,7:" Cinch "or mot in thickness and length dozen potatoes. Boifslowlv for tree liours TT'iQh Stew —Take muliuu chopb, cowr vt ^ .va'tltaifdTt'themcome toa ^^<^y9^^ ^^^^ r^^e;:r;;;:rbles;Tni^,,s of'tl^irr teacupfm ol 50 THE I'REM/UM COOK HOOK. milk, season ; potatoes, and two small onions. Boi, until the potatoes are done. Eagout. — I. 'J\ike three pounds of veal from the neck or breast, and cut into small pieces, and fry in butter or dripping a li^i^lu brown ; remove from the pan, and to the butter add a tablcspoonful of Hour; cook a few minutes ; then add two cups of warm water, one onion, a spri«,r each of thyme and parsley, a carrot, sliced, salt and nepper, then the meat, and cover; when done, place Jie meat on the dish ; strain with gravy around it, and garnish with small onions fried. 2. 'I\ike pieces of mutton, veal, beef, or rabbit, cut into any si/.o and shape desired; heat a table- spoonful of drippings or lard in a saucepan, and when hot, fry the meat until almost done. 'J'ake out the meat and add a tablespoonful of flour, brown it, add a little lukewarm water, mix it well and then add a quart of boiling water, season with salt and cayenne pepper, add the meat, three or four onions, and six or seven potatoes— partially boiled before beini,^ put into the ragout: cover closely and stew untfl ihe vegetables are done. Take out the meat and ve^^et- ables and skim off all the fat from the gravy, season more, if necessary, and pour over the ragout and serve. A Ragout of Cold Veal._Cut the veal into slices, put a large peace of butter into a frying-pan, and as soon as it is hot, dredge the meat well with flour, and fry a nice brown. Remove the meat, and put into the pan as much of your cold gravv as ^^ou think proper, season with pepper and salt, and a wine-glass of tomato ketchup ; then cut a few slices of cold ham lay mto the gravy, and add your slices of veal. It must be sent to the table hot. onions. Boil! veal from the 2s, and fry in 3ve from the nful of ilour; lips of warm and parsley, lie meat, and '. dish ; strain small onions 'f, or rabbit, heat a tab le- an, and when 'ake out the Drown it, add 1 then add a and cayenne ns, and six or e beini( put :w until the Lt and veget- ravy, season ragout and 1 into slices, -pan, and as th flour, and and put into ^ you think a wine-glass of cold ham, of veal. It ME A rs. 5» lliours. ry - reason, and roU Pork steaks Brojled-;^;^-„„^ them in melted bittLr •> " , ,,. j^^e. Make a „v.r a .noTterate nre "';';">'.:, ^„a half a tea- sa.ce of r, e ^l'''^;-!;"""^" "and thicken Nvilh a little ;;r'^Sn.''ana'\E'acld pepper and some pickles chopped ime^ 1,., loin, fillet, or 'iX^y r'^and Vlo: twenty .ninutes for each ""nt ar.a f^^s^-i^;^.:^:z.^:'' ^ -' S' irlaTtrlrt^rnnd lay neatU- upon the l'^'"- „ ooak twentv-four hours ; put into a Boiled Ham.-boaRnjt , j ^^e or six r-^^^-'^T it^n^etei^letiWema^^ in the hours ; take it of the ^^^.^^ ^^^^j ^ .,„ye 52 THE PREMIUM COOK BOOK. cayenne pepper, stir over the fire until it thickens Spread on hot toast. Pigs' Feet Hash.— Singe and scrape the feet, then wash clean and put them into salt and water to soak over night, or for several hours, then scrape again until they are perfectly dean, and boil them till the meat falls from the bones, chop with a knife, season with salt and pepper ; pack in a crock, and if the weather be cool it will keep some time. It can be sliced and eaten cold, or put into a skillet and fried until brown. Pig's Head.— Have the head nicely cleaned, and boil it till verv tender. Chop it very fine, and sea- son with salt, pepper, sage, and a little clove, while hot. Put in a deep dish, and cover with a plate that is smaller than the dish that it may rest on the meat. Place on the plate a very heavy weight, and let it stand for twenty-four hours. This makes che famous " Pig's Head Cheese." Pork and Beans.— Take two pounds of side pork, not two fat nor too lean, to two quarts of marrowfat beans ; put the beans to 3oak the night before you boil them in a gallon of milk-warm water. After breakfast scald and scrape the rind of the pork, and put on to boil an hour before putting in the beans ; as soon as the beans boil up pour off the water, and put on one gallon of fresh water ; boil until quite tender, adding more water if necessary ; great care must be taken that they do not scorch. When nearly as stitT as mashed potatoes put into a baking dish, score the pork, and put in the center ; brown in tlie oven one hour. If preferred, use corned beef instead of pork. Boston Baked Beans.-Put a quart of beans to soak over night ; in the morning pour off the water ME A TS. 53 it thickens and add fresh water enough to cover, to which add about one tablespoonful of molasses. 1 ut a smal piece of salt pork in the center, almost covermg it lith the beans, and bake slowly from six o eight liours adding hot water as needed until nearly done, ^vilen' they can be allowed to cook nearly dry, or according to taste. , To fry Apples and Pork Chops.-Season the chops with salt and pepper, and a httle powdered we and sweet marjoram ; dip them into beaten egg, and then into beaten bread crumbs. Ky abou twenty minutes, or until they are done. Put them on a hot dish ; pour off part o£ tlie gravy into an- otlier pan, to make a gravy to serve with them, if "ou choose. Then fry apples, which you have Sliced about two-thirds of an inch thick, cutt ng them around the apple, so that the core is in the center of each piece. When they are browned on one side and partly cooked, turn them carefully with a pancake turner, and let them finish cooking ; dish around the chops, or on a separate dish. Spare Bibs Broiled.-Crack tlie boiu=s, and broi o °r a c, :ar fire, taking care that the fire is not hot enoueh lo scorch them. Roast Lamb.-Choose a hind quarter of am . stuff it with fine bread crumbs, pepper, sa t, butter, da little sage. Sew the tlap firmly to keep it m Dhce rub the outside with salt, pepper, biitter, a !„tle of the stuffing and roast two hours, tat with " MuttrA.I.a.Venison.-Take a fat l"^-^ -■riov^^ the kidney and let it hang a week, .f ;b; -ath^er irmits. 1 wo days beiwi^ are ..-...£, , ,i_^' pepper ' pe take crou illsp an drub into the meat a tablespoon ful of each, twice 54 THE PREMIUM COOK BOOK. a day for two davs. Before cooking wash it off, and roast as a leg. to preserve the fat and keep it in, make a paste of tiour and water, and spread thickly over the meat. Over this tie a double sheet of coarse paper, well buttered. About a quarter of an hour before it is done remove the paper and paste, return to the oven, and baste and dredge with liour. It is equal to venison. . , .,. Boiled Leg of Mutton.-rut on in boiling water, ' with a little salt ; boil two hours and a half, make a sauce of melted butter ; apiece of butter the size of an ecrcr stir with a tablespoonful of flour well, then stir int'^o' a pint of boiling water, with a tablespoonful of capers Put into a sauce-tureen on the table, and garnish the dish with boiled cauliflower and parsley. Breast of Mutton and Green Peas.-Select a breast of mutton, not too fat, cut it into small, square pieces, dred-e it with flour, and fry it a fine brown in butter; add pepper and salt, cover it with water, and set it over a slow fire to stew until the meat is perfectly tender. Take out the meat, skiin oft all ihe fat from the gravy, and just before serving add a quart of young peas, previously boiled with the strained, gravy, and let the whole boil gently until the peas are done. , ., , Sweet-Breads.-l^ake two large parboiled sweet- breads, put into a stewpan with one and one-halt eills of water, season with salt, black and cayenne pepper, put over a slow fire. Mix one large table- spoonful of browned flour with a piece of butter, butter and gravy well stir iorf> slowly for half an hour set tne pan in a q lU ck oven ly browned place in a dish, pour the half pint stewed tomatoes, thicken with dessertspoonful of flour, butter, salt, and peppec and when nice gravy into one one M£A rs. 55 strain through a sieve into stevvpan, let it come to a bmlstir till done, pour over the sweet-bread, and send to the table hot. . . sweet-Breads Broiled.-Parboil, after soakmg in^salt and ^^■ater, then rub well ^-. h b mer and broil. Turn often, and dip uito melted butter, to prevent them from becoming hard a>"l 'l"-)- sweet-Breads Pried.-W ash in sal .nd w a e , narboil, cut into pieces the size of a large o>ster ^^'son, dip in rolled cracker crumbs, and fry a light brown in lard and butter. Sweet-Breads Stewed.-^yash. remove all he bifsTf skin, soak in salt and water one houi, then ri,o 1 when half cooked take from the tire, cut nto'mall pieces, stew in a little water U tender add a piece of butter, a teaspoonful of salt, a tea sinful of flour, and boil up once. Serve on toas veo hot. Another xvay is to prepare as above and serve with tomato sauce. ^vith mustard, pepper. l^^-'^'^^P' f^'^V T, T W'e spread between bread nicely buttered, lo be like K' "':'T,"'Id 'Fritter"-r"toil the sweet-breads ; cu^rtfsrrpi!c:rand season with sal,, pepper, u d narslev. dip into batter, and fry m hot lard. TO Broil Sweet-Breads.-Soak an hour m salt and water -drain ; parboil, then rub xvell m butter ad W • 'turn oflen, and each time they are turned "u them in a plate of hot melted butter, so they need not become hard and ''"^d. dtAwpd TriDe.— i'lve pounds ui tr.pC eat i.. ....--.- Stewea iripe._ _ ,_,J^„„„,, ^fi^^rd: wit in the slices tripe ;rie; it co^k riittre: then add a cup of vir.- I I f'i M £^ THE PREMIUM COOK BOOK. egar, a bowl of beef broth, salt, pepper, and three tablespoonfuls of flour ; mix the whole, and let it stew about fifteen minutes ; this is the English method, but 1 have a simpler and more delicate way of cooking tripe, which 1 prefer : Take three pounds of fresh tripe, cut it in pieces about three inches square; cut up about tiiree good-sized onions in thin slices; place tripe and onions (after washing the former) in warm water, and let it stew gently until the tripe is tender; then simmer away all the water; add unskimmed milk thickened with fiour, butter size of an egg, a triiie of pepper and a little salt, when the thickened milk is well boiled, dish up for the table. Beef Heart.— Wash it carefully and stuff it nicely, wdth dressing as for turkey ; roast it about one and a half hours, and serve with the gravy, which should be thickened with some of the stuffing. It is very nice hashed. Meat Croquettes.— Use cold rofist beef, chop it fine, season with pepper and salt, and one-third the quantity of bread crumbs, and moisten with a little milk ; have your hands floured, rub the meat into balls, dip it into beaten egg, then into fine pulverized cracker, and fry in butter, garnish witli parsley. Beef Omelet.— 'ihree 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. Pounded Beef.— I'oil a shin of twelve pounds of meat until it falls readily from the bone : pick it to pieces ; mash gristle and all very fine, pick out all the hard bits. ' Set the liquor away ; when cool take off all the fat ; boil the liquor down to a pint and a half. Then return the meat to it while hot ; add CAME- S7 pepper and salt and any sp.ce you choose. Let it Lil a few times, stirring all the while. 1'" .'" ° ^ mold or deep dish to cool. Use cold and cut in thin slices for tea or warm it for breakfast. " Mutton Pie.-Cover the bottom of a dish with brfad crumbs then a layer of cold mutton, cut irj very thin slices ; then a layer of tomatoes, sliced Ihin ■ season with pepper, salt, and small bits of buuer and so on, u'ntfl the dish is full or you have sufficient, having tomatoes and bread crumbs on top ; cover and bake about forty minutes, and serve '' Pot Pie -Cut veal, beef, or chicken into pieces and ptU into boiling water enough to cover, with two shces of bacon ; cover closely and boil an hour, and season to taste make a batter of two we 1-beaten e" s wo cups oi milk, a teaspoonful of baking-pow- der and flour to make a batter ; drop in separate spoonfuls while boiling, and cook hve minutes; serve immediately. , . , r u Tomato Stew.-Two pounds of any kind of mea used for stewing ; put into a saucepan with a can of on atoes or a'qtutrt of fresh ones ; season with p° pe^a^d salt ; cover closely, and when the tomatoes 're cooked, add two tablespoonfuls of butter rubbed huo a tabkspoonful of flour ; stew until the meat is tender, and then pour over dry toast. GAME. p-oiU.- is the favorite way for cooking game, for which allow about forty minutes ; butter well ana serve hot on hot dishes. for roasting allow thirty muiutes. 58 THE rRI'\\riUM coo A' IWOK. Serve with jelly. Garnish with lemon slices, Saratoga potatoes, or "water-cresses. Broiled Quail.— Dress carefully, and soak a short time in salt and water ; split down the back ; dry with a cloth, and rub them over with butter, and place on the gridiron over a clear fire ; turn fre^ quently, and dip in melted butter ; season with salt ; prepare a slice of thin toast, nicely buttered and laid on a hot dish, for each bird, and lay a bird breast up- ward, on each slice ; garnish with currant jelly. Broiled Prairie Chicken.— \\'ash thoroughly and remove the skin ; put in hot water and boil fifteen or twenty minutes ; take out and sprinkle with salt, pepper, and rub over with butter, and broil ov(t a clear fire ; place each on a piece of toast ; garnish with currant jelly. Broiled Pigeons.— Split down the back ; roll them in butter and cracker-crumbs, and broil ; serve tiiem on toast like quail, laying a piece of butter on each. Partridge Pie.— Line a deep baking-dish with veal cutlets, and over them place thin slices of ham and a seasoning of pepper and salt; pluck, draw, wipe, and quarter four partridges, rub each part with a seasoning of pepper, salt, minced parsley, and butter; put in a l)aking-dish, pour over them a pint of strong soup-stock, line the edges of the dish with a light puff-paste, cover with the same, brush over with the yolk of an Q<^'g and bake one hour. If the paste is in danger of becoming too brown, cover with a tlikk i X Roast Quail or Prairie Chicken. — Dress care- fully and wipe dry; tie a piece of salt pork over the breast of each bird, and put into a steamer over boil- ing potatoes, or soak a short J back ; dry butter, and e ; turn fre> )n with salt ; :red and laid •d breast up- It jelly. rou<;hly and boil fifteen le with salt, )roil over a ist ; garnish < ; roll them serve them f butter on ish with veal of ham and draw wipe, part with a and butter; int of stronof with a light iXT witli the L' paste is in ith a thick Dress care- irk over tlie er over boit GAME. 59 in- water, covering closely, and steam twenty min- utes ; tak; out. runove the pork, and put ,nto the oven bastins them often with butter, ard brown. wild Du °k -To 1UKE.-Use a stuffing or not as prderfed place an onion in the pan in which they 'e baking, and baste at first with water, a terward with butler ; sprinkle with salt and lour, and brown ; half an hot.; will cook them ; make a gr.avy o the .^iblets, and serve with currant or cranberry ]*^\ " To BROH..-Split down the back, dtp n, melted butter, and broil over a clear hre ; garnish with lemon sHces^ ^^^^^^ ^^^^ a™ng a Tor'^ilTck with bread-crumbs, onion bvtt r', pe^n^er, and salt, thyme (or pork instead of b er ^f preferred), and spread upon each steak ; then roll ind tie ; then put into boding water and stew • thicken the gravy with Hour. Broiled Vem8onSteak.-Broil quickly over a clfar fire nnd. when sufficiently done, pour over two Wespoonsfuis of currant jelly n.elted with a piece of butter. Pepper and salt to season, tat while hot, on hot plates. , , To Cook Venison.-Bro.l .•« you woul a 1 cef- steak rare. Have readv a gi.>vy of buttti. pepper, .nd salt and a very little water. Heat the gravy without boiling it. Score the steak ■ l'-;»^'- i^^' ^ in the gravv and cover tight ; keep h. t eno gh to steam the meat, and send in a cover ■. dish to ''^'^ ^ „+« Truss si.v; iiisreons as for boil- . Pigeon Compoto.-Tniss ^^ ^^ ^^^^^^ s"rapene pound of fat bacon, chop thy"«^ P^^ ;>;j an onion, and lemon peel fine, and s*-"-^"";- ' ,^^^ and pepper, mix it up with two eggs, put this force- Vm. 6o TI/E PR EM I CM COOK BOOK. beef stock,?„cl's ; thtTtVr' " '^""^"^ '''''' ^-^^- thicken wi h i nilVI ^.^^^'^^^^^-q^'-^rters of an hour, with ^or::tiri:^:i^z'^^^^i:':::r\ '-t giavy onto tlio pi-eons ^"■''"" ""-' se^ved^Sori|„r 7;!^ «-- - I-t pre- piece of butter into c-"?i; U,,?''?' ^^' '' '''"'1 '-^ less dressin.r tlvin Mmt -n , °";' '■''^""■'-' ""'^li a fine coIor\ i " nVlt , "^ '''""''' ''''* ^"-'"''-■d of an onio'n, sa^,:',: 1 ,S„-"-;^'";- '---- PUt and baste tiiem for ti.e first ten m.P''-"^S-P^"' then take away the an anri hV '"•'" "'"'^ ""'S' butter : ^ ' •^"" "^''"-" constantly with and p ppe^ ^^1^1^ fe h^ i„t', "l^ andarran^^ecMnsma 1 '"; ""'"'^=' Wed brown in a tt,reen .apart ^"^ ^^•''^>-«''o"ld be served sphfdo:.?/\,;?^?4^°:,S''°°°^-^-*" dressing, and Jay ih.^lnt^^^lZ']^ 'f^^ P^PPer! ^'"vvly at first. Serv^wircrt "^i vV""'"" ^^°" soTk ,?,r ™^» s°rt ^-1-^f^^ dressing. Boast Pigeons.-\\hen cleaned ^".'^L^iy fo, rii'iirf*^'"''!"" •'^•:^^^fei.i GAME. 6i lie breasts with some >f an hour, -ir. Serve iitrain the best pre- Lit, and a lire much served of ► take off iiave, put ping-pan, vith this, ntly witii Quails.— ^'ith salt a brisk le, place d brown e served Lressing, pepper, 1. Broil ressing, raw out -m into )asti ng. t down d}' for roastin-, fiU the birdwith a stuffing of bread crumbs a spoonful of butter, a little salt and nutmc;^, and three oysters to each bird (some prefer chopped applet They must be well basted wUh n>elted bu ter, and require thirty •"'""t^'^' ."'j'^f " ,^°",'^'"-:; In the autumn they are best, and should be full " ToRoast PiKeons.-'I'hey sho.'Ul be dressed while fre^h If youn'Toy -iH ''« ^^^^ for roastmg n> twelve hours. Dress carefully, and after making clean, wipe drv and put into each bird a small piece of butter dipped in cayenne. Truss the «!"SS over the back and roast in a quick oven, keepin- them constantly basted with butter. Serve with broun .rravv. l')ish them with young water-cresses. " Wied Rabbit.-After the rabbit has been thor- ou!"ly ckat d and washed, put it into boiling water for about ten minutes ; drain, and, when cold cut it into joints, dip into beaten egg and then "^to fi"e bread crumbs, seasoned with salt and peppe. W hen all are ready fry them in butter over a moderate hre fifteen minutes,\hicken the gj^^ -'* ^" """/" °^ l>utter and a sn.all teaspoon ul of f"^- S'^'« '' ^ minute's boil, stir in two tablespoonfuls of cream, dish the rabbit, pour the sauce under it, and ser\e '^"stowed Rabbit -Skin and clean the rabbit, cut info oTeces p\u onWourth of a pound of butter mto " ste^v^prn Tnd turn the pieces of rabbit about m ,t un Inicery browned ; take out the meat add one pi, tof boi ing water to the butter one tablespoonful o" flour stirred to a paste in cold water, one table- spoontul of salt, and a little g'-"'^^""'"" Ifi'lte rab- this boil up. add the meat, stew slowly till the rab- bit is tender. Serve hot. r.^ l\ 62 THE PRE.^nUM COOK' noOK. Roast Rabbit. — i. Clean and put into a drip- pinppan with a small onion and carrot sliced ; sprinkle with salt, pepper, and spread with butter ; put into a quick oven with water enough to ( )ver the bcittoni of the pan, and baste frequently: add more water if needed; when done, strain the gravy over the rabbit, nnd serve with cranberry sauce. 2. Dress nicely and till with a dressing made of bread crumbs, a little onion, sage, pepper, and salt, and a small piece of butter; tie a piece of salt pork over it; put into a dripping-pan with a little water, in a quick oven ; baste often : serve with currant jelly. Rabbit Pie.— Line a deep dish with a pulf paste or rich biscuit crust ; stew the rabbit, season well, and pour into the dish ; cover with an upper crust, and bake. Snipe.— Clean nicely and singe; put a piece of butter into each one, and tie a small piece of bacon over the breast, and bake, basting frequently; serve with water-cress. POULTRY. How^ TO Choose r:,, read cut off all the Plain Stuffing. -^^*^:^„t " er it as niuci, melted ^1S^StutS;:-TaUe two-thn.,s bread and one- ;:- ss r s^ r " ir g= i^ - of tar: apples ^vhlcb >^^ "^^^^^ ,„„,, powdered add two ounces of b d "W"0 ^^ -^ , „ e„ne sa.'e. a finely shred onion , ^'-^'"'"J"'" pepper. For roast goose jnck e c^ ^_^^j ^,,^„ „ ^^nC* K^tl^Im -^^^^ until soft; mash S r an^mi. with a nub. sweet crea.n, some bread crumbs l-l^'er -cl .a ;^ - -^:,>.,, ^h,„ Boast Turkey.-A t^-^^^^V "^ ^ ,^-,t \\-ash and eight or nine Pon"^>^'y"""n.lns moisture will spoil c!?an thoroughly, w.pmg d , ^^ ' ^° f"^;-^.^,! i^ed ''" ^'"f i^to i ali^cl^f b "er' th:sizc of ^n egg, ;;;;:' il'rrea^poo^nful of peppe. and one o^ salt, sage, if liked - Kub aU |"getner ^^ ;^^ fi|;^--^„g ';r„:o\ti^- A'^S^Vt'>- g'b- under the MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) .0 I.I 1.25 III 4.5 IIIM m (63 2.8 3.2 1= I 4.0 1.4 2.5 2.2 2.0 1.8 1.6 ^ .APPLIED IM/1GE Inc 1653 East Mom Street Rochester, New York 14609 (716) 482 - 0300 - Phone (716) 288 - 5989 - Fax USA 64 THE PREMIUM COOK BOO A". side of the fowl, so they will not d ry up. Rub salt e, put into the dripping-pan. and pepper on the outsid with one teacupful of water, ._....^ ..,..,, ,,.„, ,, till brown all over. Bake about three hours. Have left in the chopping-bowl a little stuffing, take out the giblets, and chop fine. After taking out the turkey put in a large tablespoonful of Hour; stir until brown. Put the gibfets into a gravy-boat, and pour over them the gravy. Boiled Turkey.— Soak it in salt and water for an hour and a half, to make it white. Make the stuffin<^ of bread crumbs and about half the quantity of suet'' a little parsley and a little lemon-peel, chopped fine! Scald the parsley, in order to have it green. Put all* these in the breast. Tie lightly in cloth, and boil \ young turkey will boil in two hours ; an older one will of course require a longer time. Garnish with parsley and lemon cut in slices. Boiled Turkey.— Stuff the turkey as for roastin^-. A very nice dressing is made by chopping half "a pint of oysters, and mixing them with bread crumbs butter, pepper, salt, thyme, and wet with milk or water. Baste about the turkey a thin cloth the inside of which has been dredged with fiour, and put It to boil in cold water with a teaspoonful of salt in It. Let a large turkey simmer for three hours ; skim while boiling. Serve with oyster sauce, made by adding to a cupful of the liquor in which the turkev was boiled the same quantity of milk, and eio-ht oysters chopped fine; season with minced parsley stir m a spoonful of rice or wheat flour wet with cold milk : a tablespoonful of butter. Boil up once and pour into a tureen. Turkey dressed with Oysters. —For a ten-pound turkey take two pints of bread crumbs, half a tea- POULTRY. 65 . Rub salt ■ipping-pan, 1, turning it urs. Have J, take out iig out tlie Hour; stir y-boat, and I'ater for an the stuffing tity of suet, ^ppecl fine, n. Put all id boil. A I older one rnish with •r roasting, 'ing half a id crumbs, th milk or cloth, the ir, and put of salt in urs ; skim made by he turkey and eight d parsley, : with cold once and ten-pound lalf a tea- cupful of butter cut in bits (not melted), one tea- spoonful of powdered thyme or summer savory, pepper, salt, and mix thoroughly Rub the turkey well inside and out with salt and pepper, then fill with t\rst a spoonful of crumbs, then a ^^w we 1- drained oysters, using half a can for a turkey. Str un the oyster liquor, and use to baste the urkey. Cook he giblets in the pan, and chop hue for the gravy. A fowl of this size will require three hours ni a mod- ""' Turkey Scallop.- the meat from the bones of L'hHu^r 'e^a^d chop it fine. Put a layer o bread crumbs on the bottom ot a ^^^^^^^^^^^, ^''^^ '^^™ them with a little milk, then put ui a layer of turkey with some of the filling, and cut small pieces of butter over the top ; sprinkle with pepper and sal hen another layer of bread crumbs and so on until the dish is nearly full; add a little hot ^ate to the gravy left from the turkey, and pour over it , then fake two eggs, two tablespoonfuls of milk, one of melted buttTr,' a little salt, and cracker crumbs as much as will make it thick enough to spread on wth a knife ; put bits of butter over it, and cover wi;^a Dlate Jkike three quarters of an hour. About ten Ininutes before serving remove the plate, and let it ''';;;:^^ied Chicken -Fry out ^-;^\Xt^"'^ the curry three large rashers of pickled pork a cl three onions sliced;" fry until the anions are brown cut the chicken into small pieces, and slice three notatoes thin • add them to the pork and onions, "^"^^^ water, cook until the chicken is done ;nd he potatoes have thickened the water ; salt to t^e. Put two tablespoonfuls of ^^^ ^^ ^^^ tumbler, and mix with water ; slice two or three 66 THE PREAflUM COOK' BOOK; more potatoes very thin ; add the potatoes and mixed povvder to the stew, and boil until the potatoes are cooked but not broken ; serve with rice ; the above is for one extra large chicken or t%^o small ones Oreen peas and corn are a valuable addition. Stewed Chicken with Oysters.— Season and stew a chicken in a quart of water until very tender • take It out on a hot dish, and keep it warm ; then put into the liquor a lump of butter the size of an e-cr • mix a little liour and water smooth, and make tln^k gravy; season well with pepper and salt, and let it come to a boil. Have readv a quart of oysters picked over, and put them in without anv liquor J stir them round, and as soon as they are cooked pour all over the chicken. Chicken Pie.— Stew chicken till tender, season with one-quarter of a pound of butter, salt, and pepper- line the sides of a pie-dish with a rich crust, pour in the stewed chicken, and cover loosely \vith a crust, first cutting a hole in the center. Have ready a can of oysters, heat the liquor, thicken with a httle ilour and water, and season with salt, pepper, and butter the size of an egg; when it comes to a boil pour it over the oysters, and about twenty minutes before the pie is done lift the top crust and put them in. Fried Chicken.— Joint young, ter • chickens; II old, put in a stew-pan with a littir- water and simmer gently till tender- season wiih salt and pepper, dip into tiour, and fry in hot lard and butter until nicely browned. Lay on a hot platter and take tlie liquor in whicli the chicken was stewed, turn into the frying-pan with the browned gravy, stir in a little Hour ; when it has boiled stir in a teacup of rich, sweet cream, and pour over the chicken. rOCLTKY. 67 nd mixed itoes are le above lall ones, n. and stew Icr ; take ilien put an ecrc: ; ike tliick mcl let it oysters, ,' liquor ; I cooked season alt, and I a rich • loosely center, thicken ilh salt, alien it :l about the top icken.3 ; ter and alt and 1 butter ter and stewed, Lvy, stir teacup hickea Pressed Chicken or yeal.-Hoil three chickens ff the bones, then removm t very fine ; add a piece of until the meat comes o all bones, etc., chop, no. ...^. ..- . buttef as lar-e as an e--, salt and pepper to season well Have^ about a pint of the broth, nito which put one-half box gelatine until dissolved ; then put back the chopped chicken and cook until the broth is evenlv absorbed. Press under a weight m a pan until cold. ., ... • ^^ Jellied Chicken or Veal.-lSoil a chicken ni as little water as possible, until the meat falls from the bones ; chop rather line, and season wuh pepper and salt , put in a mold a layer of the chopped meat and then \ laver of lutrd-boiled eggs cnt nt slices; then layers of meat and egg alternately nntil he mold is'nearly full •, bc^l down the liquor left m die pot one-half ; while warm, add one-quarter of an ounce of gelatine, and when dissolved pour into the mold ov« the meat. Set in a cool place over ni^'ht to iellv. , , . , Chicken Pot-Pie.-Cut and joint a large chicken. C i»eni b ilf a pint of rice in a quart of water, "-'" "tab ,f. rVins distinct, but not too dry, one irge tab t 'Wul of buter stirred in the nee wh.le hot let S- be well beaten into the r>ce, with a htUe :':r,^,per, and nutmeg ^^^^^^ the chickens nito a deep dish, ana cox ci r-e ; brown in an oven not too hot ^^^^ Chicken Sandwiches.-Mcw ci tender ; season with a httle salt , If ^e o m uul pack the meat firmly into a deep f '^ '• '"^^^"^f^ "hrcad or biscuit. _ u^nric UMrs livers, rsbiAt Pie -Take the gizzards, heads i^^^^' |^^.^;; (jriDiet irie. ^ J^ , ctpvv in sutncient li " U» .iae. of . top ** "'* " "*,",, Mk" las been added one-half the quantity of the wa ^^ in which the chickens were Cu^---a . — - '"^'^^ .r^■^,^r. Dress vour chickens ; wash Smothered Chickeii.— uress ju 72 THE PREMIUM COOK IWOAT. and let them stand in water lialf an hour to make them white; put into a baking-pan (first cuttincr them open at the back); sprinkle salt and pepper over them, and put a lump of butter here and there • then coyer ti-htly with another pan the same size and bake one hour; baste often with butter. A deli- cious dish. It is a Southern method. Spring Chicken.— Cut into pieces, season, roll in «our, and fry in /lot lard, covering closely ; when done, remove from the pan, pour out nearly all the fat, and add a cup of cream ; thicken with a little llour ; season with pepper and salt, and, when done pour over the chicken. ' Stewed Pigeons.— Dress, tie down the wings and legs, and put a small piece of bacon onto the breast of each bird ; place in the bottom of a kettle a slice or two of bacon, and lay the pigeons carefully on them; cover with stock; cover the kettle very closely, and simmer slowly until tender ; serve on toast. Jugged Pigeons.— Truss and season the pio-eons with pepper and salt ; stuff them with a mixture of their own livers, shred with beef suet, bread crumbs parsley, marjoram, and two eggs ; sew them up and put into the jar with half a pound of butter; stop up the jug, so that no steam can get out, then set them in a pot of water to stew ; they will take two hours, and must boil all the time ; when stewed enough take tnem out of the gravy, skim off the fat, put in a spoonful of cream, a little lemon peel, an anchovy shred, a few mushrooms, and thicken it with butter and flour ; dish up the pigeons, pour the sauce over them, and ciiOtoxi wUii siiceu iemon. s Stewed Giblets.— Put the giblets in a pan with butter, and fry a light brown ; add parsley, an onion, -■'mm mm mm our to make cutting them pepper over \ there ; then me size and sr. A deli- ison, roll in )sely ; when iarly all the with a little when done, e wings and the breast ettle a slice :arefully on kettle very r ; serve on the pigeons mixture of ad crumbs, lem up and er ; stop up !n set them two hours, ed enough ! fat, put in m anchovy with butter sauce over 1 pan with , an onion, SALADS. 73 a little thyme, and thicken with a little flour, and cover with stock ; boil nearly two hours, and then take up the giblets ; let the gravy boil a little longer, 'xwd then strain over the meat. SALADS. Mayonnaise Salad Dressing.— The yolk of one egg, raw ; stir into this all the olive oil it will hold, in as fine a stream as possible. Season with cay- enne pepper, salt, and mustard. Simple Dressing for Salads.— Mix three table- spoonfuls of olive oil and one tablespoonful of scraped onion with one saltspoonful of salt and one saltspoonful of pepper (mixed), and then add one tablespoonful of vinegar. When thoroughly mixed, pour over the salad. Chicken Salad Dressing.— Take two hard-boiled eggs, lay them into water till quite cold, put the yolks into a small bowl and mash them very iine, adding the yolks of two raw eggs, one teaspoonful of salt, one large tablespoonful of dry mustard, a very little cayenne pepper ; stir this well, always one way ; when well mixed, add a very little sweet oil, stirring all the time. After this is mixed, put in more, a very little at a time, until you have used a third of a bottle, then add a large spoonful of vin- egar or lemon juice, then more oil as before, using in all two-thirds of • bottle, then another spoonful of vinegar ; when well mixed it must be very light, and a nice color. Set on the ice for two or three hours; not more than twenty minutes before using the salad, mix it and prepare for the table by putting with the meat about half the dressing, stir it up 74 77//: PREMIUM COOK BOOK. V well, and then pour on to the meat one wine gl of best vineijar ; stir th ass IS up well, it will turn the chicken very white ; if it requires a little more salt, add it now. Place the chicken in the centre of a flat dish, large enough to lay lettuce or celery around the meat, wipe the lettuce as dry as you can, and lay around the meat, then with a spoon put the rest of the dressing on the lettuce. Chicken Salad.— i. To two large boiled fowls (cold) take two large heads of celery or four small ones ; having removed all the skin and the fat, cut the meat from the bonces into very small pieces ; it is best not to mix the dressing with the salad until just before it is to be eaten. Put into a porcelain kettle the gravy from the chicken, one-half pint of vinegar, one-half pint of sweet oil or melted butter, one large tablespoonful of Colman's mustard, one small teaspoonful of cayenne pepper, one teaspoon- ful of salt, the yolks of eight eggs beaten and stirred in just before taken off, one teacup of cream stirred into the dressing when cold ; mix together with a silver fork, and garnish with celery tops. 2. Three chickens boiled until tender ; when cold chop, but not too fine, add twice the quantity of celery cut fine, and three hard-boiled eggs sliced ; make a dressing with two cups of vinegar, half cup of butter (or two tablespoonfuls of oil) two eggs beaten with a large tablespoonful of mustard, salt- spoonful of salt, two tablespoonfuls of sugar, and tablespoonful of pepper, or a little cayenne pepper, put the vinegar into a tin pail and set' in a kettle of boiling water ; beat the other ingredients together thoroughly, and stir slowly into the vinegar until it thickens. Pour over the salad just before serving. Lobster Salad.— i. The above receipt makes ex- SA/.AnS. 75 ine glass turn the lore salt, itre of a r celery you can, put the (1 fowls ur small I fat, cut .xes ; it lad until orcelain pint of butter, ard, one ?aspoon- 1 stirred 1 stirred ■ with a len cold ntity of sliced ; lalf cup I'o eggs rd, sa!t- ;ar, and pepper, :ettle of ogether until it 5erving. kes ex- ce llent lobster salad by adding lobster cut into small pieces, anc 1 mixed lighliv with a fork Tioil the lobster, break in two and drain ; re- move all the llesh from the shell and chop into dice; add lettuce, choj^ped tine ; season with salt, pepper, vinegar, mustard, and a little oil, and spread over it a Mavonnaise sauce. 3. To a three-pound lobster take the yolk of one raw egg, beat very lightly, then take the yolks of three hard-boiled eggs (cold ), and add to the raw volk, beating all the time ; add, gradually, a few drops at a time, one-half bottle of the tinest olive oil, still stirring all the time, tlien add one and a haif tablespoonfuls of the best English mustard, salt and pepper to taste ; beat the mixture until light, add a tablespoonful of strong vinegar. Cut the lobster into small pieces and mix with it salt and pepper ; pour over it the dressing just before send- ing to the table ; garnish with the white of egg (boiled), celerv tops, and the small claws. 4. Pick the'meat from the shell, chop and season the same as for chicken salad; garnish with the claws and parsley. Lettuce Salad.-i. Two heads of lettuce, two hard-boiled eggs, two teaspoonfuls of butter, one- half teaspoonful of salt, ont teaspoonful white sugar, one-half teaspoonful made mustard, one teaspoonful pepper, four tablespoonfuls of vinegar ; rub the yolks of the e<^gs to a powder, add sugar, butter, pepper, salt, and mustard, let it stand five minutes, then beat in the vinegar. Cut the lettuce with a i-nife nnri fork, nut into a bowl, and mix in the dressing bv tossing with a fork. . . . , 2. Serve with simple dressing, and garnish with hard-boiled eggs. 76 ri/E PA'EM/UM COOK BOOK. Lettuce, cold boiled potatoes, and cold boiled beets ; potatoes in the center, beets next, and lettuce around the edge of the dish. Simple dressing. Potato Salad.— I. J*otatoes boiled in the '' jacket," and peeled while warm, cut evenly into fine slice's, and when cold mixed with fine olive oil. After having drawn with this for a little while, add salt, pepper, chopped onion, and mix all this by shaking it up, as using a spoon would break the potatoes, and make them unsightly. Add good vinegar. 2. Small onions sliced and cold boiled Jjotatoes, over which pour the simple dressing. 3. Cut a dozen cold boiled potatoes into fancy shapes, one-quarter of an inch thick ; mix with some flakes of cold boiled fish (halibut, cod, or salmon), and pour over them a salad dressing, made with six tablespoonfuis of melted butter, or salad oil, six tablespoonfuls of cream or milk, one tablespoonful of salt, half that quantity of pepper, and one tea- spoonful of ground mustard. Into this mix one cupful of vinegar, l^oil well, then add three raw eggs, beaten to a foam ; remove directly from the fire, and stir for five minutes ; when thoroughly cold turn over the salad. Garnish with slices of pickled cucumber, cola beet, hard-boiled (^gg, and fresh parsley. 4. Steam and slice the potatoes ; add a very little raw onion chopped very fine, and a little parsley, and pour over the whole a nice salad dressing ; serve either warm or cold. 5.^ One pound mashed potato, one-quarter pound mashed beet ; mix stiiooth and add two tablespoon- fuls salad oil, same of vinegar, pepper, salt, and parsley choppea fine. Cucumber Salad.— Peel and slice and put into a "^^ - ■''-^'!W^'". , I. .... SALADS. 77 :olcl boiled and lettuce essing. e ''jacket," fine slices, oil. After L% add salt, by shaking e potatoes, neirar. 1 potatoes, into fancy : with some r salmon ), :le with six :id oil, six )lespoonful d one tea- i mix one three raw from the 'iighly cold of pickled and fresh very little e parsley, dressing ; ter pound iblespoon- salt, and put into a dish, with salt over every layer, and leave an hour ; drain dry, and then dress with oil, vinegar, and pep- per • add onions if the tiavor is liked. Sweet-Bread Salad.-Boil the sweet-breads twenty minutes, then drop them into cold milk, split them •ind fry brown in butter, break in small pieces with lettuce and mix with the dressing. Make a dressing with the volks of two eggs, two tablespoonfuls ot vine<'-ar, two teaspoonfuls of mixed mustard, the least bit of sugar, one bottle of olive oil poured into this with a thread-sized stream, stirring all the time. 1 he dressing for salmon salad is also nice for this. Salmon Salad.-For a pound can of California sal- mon, garnished with lettuce, make a dressing of one teacup of vinegar, butter half the size of an egg, one teaspoon of Colman's mustard, one-half-teaspoonful of cayenne pepper ; one-half-teaspoonful of salt, one teaspoonful of sugar, tv-o eggs ; when cold add one- half teacup of cream a..-, pour over the salmon. Cold Slaw.-T wo thirds of a cup of vinegar, one ecrcr two tablespoonfuls sugar, one teaspoon ot salt hatf teaspoon of mixed mustard, and butter size of an egg ; stir until it boils. When cold, pour over the shaved cabbage. Kohl-Slau.-Cut very fine and pack in a small iar ; sprinkle a little salt and pepper over it ; take vi,,e^f>?d^nix with an equal proportion of celery ; a Utile alt and vinegar only, although some hke a dressing as for slaw, but this takes away oo much orcelery taste. It may be prepared wuh lettuce m- ^'cabbage Salad.-Cut the cabbage very fine, and pvulnfo U^ dish ill lavers. with salt and pepper be- wee then take two teaspoonfuls of butter, wo of su'ar,'two of Hour, two of mustard, one cup of v.ne- ' .f -^nd one egsr. Stir all together, and let it come ?o a boll on the'stove. i'our it Hot over, and mix well with the cabbage : cover up. Vish Salad -Cut cold salmon, or fish of any kind info sUc't -d place them in a dish - t •- "bo^^^^ e-rs and lettuce, crisped and broken into small pi^i^es, and pour over it a salad dressing made either with or without mustard. r - ^ . snlad Dressing -Heat the yolks of eight eggs, a.Kl^ne c nfof sugar, one ublespoouful of mus- ? rd St and pepper T inix ; boil three cups of vine- S'to which ^. cup of butter, and while boiling pour over the mixture, and mix thoroughly ; bottle and set in a cool place, and use ^v'.'^" "e;^;'" • „j salad Dressing for Lettuce.- ' ^f *=,, ^'^ >,^^;„f° two hard-boiled eggs ; add one-half teaspoonUU mixed mustard, and mix to a p.as.e wiin - -^ - fork ■ then add slowlv. mixing carefully, about one- Mf cup of vinegar, one teaspoonful o sugar and salt to taste ; cut the lettuce with a sharp knife, anf 8o THE PREMIUM COOK BOOK. pour the dressing over it ; garnish with hard-boiled Salmon Salad.— Put a can of salmon into boiling water, and boil a quarter of an hour, remove from the can ; drain off the oil ; sprinkle with pepper and salt, and a few whole cloves ; cover with vinegar, and let it stand twenty-four hours, and then take from the vinegar into a salad dish, and add a head of lettuce, cut fine ; over the whole pour a nice salad dressing ; garnish with lettuce leaves, and serve. Tomato Salad.— I. Peel and cut into six pieces six large tomatoes ; make a dressing of one table- spoonful of oil, one of vinegar, one-half teaspoonful of mustard, a little cayenne pepper, and salt ; pour over the tomatoes ; mix well, and serve. 2. One dozen medium-sized tomatoes peeled and sliced, yolks of four hard-boiled eggs, one raw egg well beaten, teaspoon sugar, salt to taste, and one- half saltspoon of cayenne pepper, one tablespoonful of butter, and one teacup of vinegar. Or, slice and serve with mayonnaise dressing. SAUCES. Anchovy.— Make as for caper sauce, adding a tablespoontul of anchovy extract or paste. Butter Sauce.— Mix well together two tablespoon- fuls of butter, some chopped parslev, juice of half a lemon, salt, and pepper; use for broiled meat or fish. Brown Butter Sauce.— Put butter into a frying- pan, and let it stand on the fire until very brown, and then add a little parsley, and fry a moment longer. Drawn Butter Sauce.— One-quarter pound of fggl: '-"^^^mS^ -m - r A'. hard-boiled into boiling remove from 1 pepper and nth vinegar, d then take add a head ■ a nice salad nd serve, o six pieces A one table- teaspoonful d salt ; pour > peeled and jne raw egg ;te, and one- ablespoonful Or, slice and SAUCES. 8i :e, adding a te. • tablespoon- ice of half a meat or fish, to a frvinsr- very brown, ^' a moment ■ pound of hater, rub \vitli it two teaspoonfuls of flour When iv.n mixed, put into a saucepan wilii one-lialf pint of water or stock ; cover it, and set the saucepan into a larger one of boiling water ; shake it con- htmtly till completely melted and beginmng to boil ; s.'ason with salt and pepper. PanPrSauce-i- ^'x together two large table- .spoSs of bulter and a tablespoonf nl of flour put into a saucepan, and add two cups o broth or u Iter ■ set on the fire, and when thick add capers to a te V salt ; take from the fire, add the yolk of an ...g beaten and serve. This sauce can be greatly varied ; by using chopped cucumbers or hard-boded rsgs, or herbs, or mushrooms, you have cucumber, e" herb, or mushroom sauce. °°' Make a drawn-butter sauce, and then add two or three tablespoonfuls of French capers ; remove from the fire and add a little lemon juice Substitute for Caper Sauce.-Half a pint ot mfked butter, two tablespoonfuls of cut parsley, half a teaspoonful of salt, one tablespoonful of vint- . ar. Boil the parsley slowly to let it become a good color ; cut, but do not chop it fine ; add to it a half- pint of smoothly-made melted butter, with salt and vinegar in the above proportions ; let it simmer two minutes and then serve. . . , ■ ^„,„. Boiled Egg Sauce.— Vdd to ha f a pint of drawn- iH^t^r sauci two or three hard-boiled eggs, '■'si Sauce -Add to half a pint <.f drawn-butter s.uJe three ?^lespoonfuls of pickled cucumbers, minced fine. Tomato Sauce.-i. Stew one can o/ *<>'"« one small onion for twenty minutes and hen s ram through a sieve. Put an ounce and a half of buttet f'm 82 THR PA'EM/c;Ar cOOK HOOK. into a saucepan, and when it boils dred ounce and a J.alf of iiour. ^^l^^x^^^.^^ pour in the tomatoes. t, > ^^ '^'^u 2 One can of tomatoes boiled down and strained • rub together one heapin- teaspoonful of Hour" one tab espoonful of butter, and a little salt, with a ve hie cayenne pepper, and stir into the tomatoes; tnen let all come t(j a boil. Mushroom Sauce.- Prepare the mushrooms by cu ttmc. olf the stalks, and throw them into boilin<^ water; and season with salt, pepper, and butter" Boil until tender, and then thicken he cnavv wi ha httle butter and Hour: add a little lemon j. ice and pour over the meat. ^ Celery Sauce.— i. Six heads of celerv, one phit of white stock, two blades of mace, one small bunch of savory herbs ; thickenino- of butter and Hour, or arrowroot, half a pint of cream, lemon juice ; boil the celery m salt and water until tender, and cut into pieces two inches long; put the stock into a stew-pan with the mace and Jierbs, and let it simmer fo one-half hour to extract their flavor; then strain the hquor, add the celery and a thickenin- of butter kneaded with fiour, or, what is still bJJter with arrowroot; just before servin^., put in the cream, boil It up and squeeze m it a little lemon juice- i necessary, add a seasoning of salt and white pepper, lius sauce is for boiled turkey, poultry, etc , 2. Pick and wash two heads of celerv; cut them into pieces one inch long, and stew them in a pint ot water with one teaspoonful of salt, until the ce ery is tender Rub a large spoonful of butter and atea.spoonful of flour well together; stir this into a pint of cream ; put in the celery, and let it boil up once. Serve hot with boiled poultry ^ SA UCES. 83 A". Iredge in an ghly cooked, md strained ; ^f Hour," one , with a very e tomatoes; sli rooms by into ])oiIing and butter, ^navy with a n\ juice and r}', one pint ^niall bunch nd Hour, or juice ; boil er, and cut toek into a -'t it simmer then strain li;- of butter •etter, with tlie cream, n juice; if lite pepper, stc. ; cut them I in a pint , until the butter and this into a t it boil up \.' . fnKlP<.noonfuls of butter with a table- :lon° boil ten ^""-^ ^rgTlK^onfu, of vinegar and .^ I'ttle^a''^ ^^ ^^ ^^^ i„t Mayonnaise Sauce. J- J ( ^ ^^^ u^til a bowl with a -^;^^''^^J £y^A.\\r.M a tea- light with a wooden J-P"""' \, , ^ ^ ^^u, for a spoonful of dry mustard ^^;^' M^;^ „„tii it is ,;,i„ute ; then add oUve o ', drop "Y " P ^,^g thickening, then a ^^^ ^ ^p^J^e p o-Te's until the :rLl rorbS'^rUu.rrre^ thL a gill of oil, ^ \' ^;'j;;^T:r-oSf'Sp of vinegar U of salt one t-Wespoonful o^ sn, ar ^ ^.^^^^ ^^^^ cup of Colman's mustard, mixta vinegar. { i,!- . season to onion Sau=e.-W on P^^ -"d a tablespoon- taste ; add a small pi^-ct o ^^.[^^^ ful of flour moistened «' "™';.°',^'^,,, boiled and thick, add three onions that h.ue chopped fine. ^^,f ^[^._.^,, tomatoes Tomato Sauce.— stew o , p^r to 84 ruE J'Ki.:mir.,r cook book. Se^orf^rSbu^af "^\;''^-i--''' with a Parsley Sauce - V ;.l, '" ',' ''°"-^' '^^^o u,x s^ilt and water. Drai, . cnf ..T" """""^^ '" «ta k.s and chop tl em fine h'" "'^^^"^ ^'""^ "'^ ul,s of butter int"" ,!,r%-^",'„[- '-•«« spoon- saucepan with a iarjre snoonn,! ^f a ''"' " '"'" a new milk. AVh^n t1^„ ' ' °^ ^°"''' and ten of spoonfuls of water "'»">V"''''^d- •''dd six large begins to simme sinkin , i^ , °''"' ""= '""''^ ""'" it then let it stand out Ivfnl !?'•■' '^"^ '"""" ^ay; of the consistency of rich cret "''•. ^' '''°"'^ ^« Apple Sauce.lpare coreTn'l ""f ""' ''"'^'^^"• stew them with sufHciem water ti "'"'"'; ^PP"'"'^ = ;vl>en done, mash the.rthTotth a ^Iff,"' "^""''"8 = ;o taste, add a sma„ piece 0^:^:'^:,^^ ng al ume tU ^^^ ^^^ ;S4o:r:r£";trrdti^ Serve xvith twl^'^V- , ^,,^ „;„t very clean ; pick the Mint Sauce.-\\ ash U'c , ;,„ ,-„^ . i,our on leaves from the ^talk, ami cno^ „uuwell; to them vinegar enough to moiste add fme sugar to sweeten. f,,, of butter Cream Sauce.-M'^ ll t«o small cups of cream, ,,nh one of flour ; t^^" f^f„ °,^,X and'then remove and set on the he ; ^"r until t. ^^^ j from the fire ; then ^'\f/^^^.^^, ,„d season with beaten with a teaspoonful of water, salt and pepper. j^ j,g butter in a aravy for Boast Beef.-^i^^t .^ ^^^ criU of water; pour it o^'-'.fXn dish to catch the oven ; place under it ^^^^^^iX^^, then set it S•'S^^;.'n^ -l:T:rv!:"ll £-. ^^^at the grav, and pour it over the roast. ^^^.^^^ ^^^^p^j f „e PiduanteSauce.-Un'- ^ , f butter; when and^ried with |--,^^£^^Sul tf '^-'^ '^"'^ '=°°'' ' nearly done =^dd a tab lespoont ^^^^^^ .easonmg, minute ; then add one cv 1 ^ ^.^^^^ ^^^^^ j ^ chopped cucumber pa sK) ^^^ ^ teaspoonful boil ten minutes, and wucii of vinegar. .,, Turkey or Chicken.-^Iake as Sauce for Boiled TurKe^ o ^^ ^^^^^,^ ^^ ^^^jer. f°^"P"L^"frr;^;:t■'u't;UmaU piec^; or, add an cl add cauliflower cut lemon, and the livers boiled and mashed. 86 THE PREMIUM COOK BOOK Vegetable Sauce.- Equal quantities of rlne to, matoes and younj^ okras ; chop the okras fini, skin the tomatoes and slice one onion. Stew all to4ther very slowly until tender, and season with hainable- VEQtiTABLES. Have your vegetables fresh as possible. Wash them thoroughly. Lay them in cold water until ready to use them. Vegetables should be put to cook in boiling water and salt, ^ever let them stand after coming off the fire ; put them mstantly into a colander over a pot of boihng water, if you have to keep them back from clmner. Peas beans and asparagus, if young, will cook in twenty-hye or thirty minutes. They should be boiled \\\ a good deal of salt water. Cauliiiower should be wrapped in a cloth when boi ed, nnd served with drawn butter. Potato water is thought to be unhealthy; therefore do not boil potatoes m soup, but in another vessel, and add them to It when cooked. Lima Beans.-bhell wash and put into boilincr water with a littlo salt; when boiled tender, drain and season them, and either dress with cream or large lump of butter, and let simmer for a few mo- ments. Cabbage A-La-Cauliflower.— Cut the cabbaire fin.- as lor siaw ; put it into a stew-pan, cover witirwater and keep closely covered ; when tender drain off the water ; put in a small piece of butter with a little ■■' *«*■':* VF.Cl-.TABLI'S- 87 ,,U, one-h.U a cup ''^ "^C;,^!, b fore Lrving. Le.ve on the slove ^ f^.^^'^^^^r the yolUs of t^vo c«i-l".'^ '";:;e cup of '=^'^^>"- ^*=' ■' ''° S--<:^rthrc.a;:ba,e.huehot Stewed Celery.-Ll^;J" ^ ,^^.^^ ,-„t ,n ■l-.ke off the coavse. S^^-en o ^^^^^^^^ ^^^^^ small pieces, ^'•"l. f :^. , \ UtHe flour and butter, tender, add some r.chcrea^ .a ^^^^,, ,,i,h pepper, enough to thicken the cream .^i,le. salt, and a little """>«=§ '^^^'l^.-lue^off the outside Green Corn on the Cob j^^ermost leaves leaves and the s,lk la m^ ^ .^ boiled wh.ch remain on u.U.l after the c ^.^.^ ^^^ ,^^^,£ ^„ lit 'J^^nS-riji^rain, and after rem^ the leaves, serve. ^j ^^,.„ ^aa two eggs Corn Fritters.-'- 'o-'f,, „{ Hour, one tea- well beaten, two W;^,^";, ,oon of pepper; rmx spoonful of salt, °">^-^^ "^'^'J^ . put in two table- ^rS-p.^'J^^-i--f^n?:^iat one tablespoonful of salt one e.„. flour, one teaspoon of ^f''- ,^,1 of milk, five Green Corn I'^^dding.-^ "« ^_^^ ^^,^,g. e..s, two tablespoonf ub ^ J^'-'^^XrS'^ ears of corn ; 'spoonful of white --f^l^l^'Z^t %o whites and Jratethe com f'^°"\'\^^.°.,ut the corn and yolks >s of ^^'^.^fS^^.rCd add the melted butter, then together, stir uaru, ai h 8S THE PKEMIUM COOK HOOK the milk -radually, stirrin<; hard all the time- next tN- supr and then the whites and a little salt' ] .k-e slowly, covering the dish at tirst. It will bake in about an fK/ur. French Mushrooms Canned.— Pour off the liquid pour over them a little cream, season and let them' simmer f.r a short time. '1 o be served on broiled beefsteak. Mushrooms Bro.'ed.—CJather them fresh pare and cut off the stems, dip them in melted butter' season with salt and pepper, broil them on both sides over a clear fire ; serve on toast. Baked Onions.— \Vash, ])nt do not peel the onions ; boil one hour in boiling water, sli^htlv s^lt changing the water twice in the time ; wIkmi tender' drain on a cloth, and roll each in buttered tissue paper, twisted at the top. and bake an hour in a slow oven. Peel and brown them; serve with melted butter. Succotash.— T. Use double the quantity of corn that you do ])eans. C ook the beans for three or four hours. ]>ut in the corn one hour before dinner Have just water enough to cook them in C\ar- must be taken not to let it stick. Season with salt' pepper, and lump of butter. ' 2. Boil Lima beans and sweet corn in separate pots ; when done, cut the corn from the cob, allow- mg twice as much corn as beans ; put them together and let them boil. Just before serving, add a Iittl« outter, pepper, and salt. Tomatoes A-La-Creme.— Pare and slice rj ^e tomatoes, one quart of fresh on . or a pound can, stew until perfectly_ smooth, season with salt and piece of butter .st before taking from the fire, sti le size ot an ^^g ; r in one cup of time : next, a little salt. It will bake ff the liquid, nd let ihem 1 on broiled fresh, pare, Ited butter, 111 on both : peel the lightly salt, len tender, tered tissue ir in a slow iih melted ity of corn )r three or ore dinner, in. Care 1 with salt, n separate cob, allow- m together add a little slice ripe :)0und can, li salt and of an Qgg ; ne cup of VEGETABLES. 89 1)11 ill- 1 ^'** ill .ry '^ '' , ' , ^pHnklc then „1 hid iKxve been I'-v-us y m Ue<^, • ^^.^^^ ^^^^^^^ L,h salt and P^PPf ^' f " \ ;f U f f.re. and let thc.n ::;a;^:t!i*ii::^rXrtsn;i.>otto>ste.edto- luatoes. ,,, u i.ir..-e round tomatoes, To Broil Tomatoes.- ' ^ ' - grid-iron over ,vvash and vvpe, and P" .'^^V When brown, turn lively coals, the stem >'"l«;^'^^ ' -^^ hoi throush. ,Uem and let them cook tdl u ^„ ^le ir:^S:achrt'y--for.nm,eUvv,th pepper, salt, and butter ^ ^^^ (^ ^ „,^ny Baked Tomatoes.- 1- . io,„atoe., round ^'^^"'V'^?'"-':L cint r^o -ch'fillup ^v.th bread cut a hole ni the center o teacup of crumbs, b"tte^ pepper, nd -It; lend to th- table water m the pan , bake uu l>"t- ,. ,M frpsh tomatoes (not too ripeV, ,. Cut in slices good fresh torn \,.Vw^; put a layer of them in a '^^'''^^^ t,,e„,, salt Ihen a layer of bread crumbs ^^^ ,^ ^^ i:Kes::tdt^"on\nliltUc dish is full. Bak . one hour. -Rntter an earthen dish. Scalloped Tomatoes-^bJ tomatoes, sliced and then put m a layer ot tresn I jii 90 TJfE PREMIUM COOK BOOK. bread crun.b w fa li ,1 > ''°''" ^^"'^ ^' ^''^^ <\ an hour m a pretty hot oven '''^''''^ ^^ will take at' t' lone ho""' 'Sr'''°"' ^^>"- '^'^A and set them fo? a f"!. "■- '■■•"" "'"^ 'l'^' ^"tcr, tl'e fire or the stove t'u"tf' '" ' ','" P^^" '^'-■f»^« J:-! then, beforf .::,;' to t 7 't'"L'^^' .r'",''^'"'- Choose ar"e nnintr,,... r ./ -, '^^ ^" I'RV— having taken off ° ^k^ ^.'' /'"^"'- ^"'' "'^"J slices, and frv i„ b m.r "'• '''" Votm,^^ i,uo BAKK-l!ake\as I " conn/'' """ '^'^^^^- 'J'" tlKMn a longer ]i„K ' P"'^"°' ^"'''^'•'P' give| soft t' ,S°:.^-t7r"::'" °^r'^f ""^•^'"- ""t" then, drain per ecUv'r"'"'^ ^'^ ""''^'^ '■""' '« "'ash; havere-Kh son, 7 /'''!,"''''-' ""'^ "^^^'t- and '•as been me t/^\ p. f ',"'"' '" ''''■"" '" "'''ich tbe potatoes, a',"! 2tiru:;ti,t,;r and 'v^ and When c,uite browf dnlin o^a sie":" '"■^'"^'"">' a f-'Sato°s'nC^^ •^"''- "-"'• -"• season tl-min; set in^he o\:en:"a„d town "■'•^•' '° '"^'''^ . "*•!*, OOA', ne large onioi ^'ith a layer of It, and pepper] full. Jjake foi require morel . To J>OIL.— ^1 , boil with the! ut salt. Theyi t>' "'"'I «' e fried Potatoes with E^! ^? '""' '''" '^°"'-- potatoes, and fry in "od ^^f^T '^^, "°'d boiled "P one or two e^o-s a,ul , '''■ """' ^rown ; be-, •d'-^l' them for ^,t , ble."" T "'"" J"-^t a yo '"oment on the (ire after fh "°' ''^'■^^'^ them " >arden they are not ha f '' n'^^^'' "''' '"• ^or if thei- for three or four per on u„l "' '. ,"'"-■ ^^S i-s enough ' of potatoes ; if thiv arc ha^'^';^ 'Y^ '''' ^-y fond Potato Balls or CroQ,^^.tt J "r^' "'j' ''"' '" t«'o. potatoes, cold, mash them n^',-^'""'". ^'''S<^' '"'^aly spoonfuls,. f fresh melted 1, '"" ''"'' '"'^ '■■^ble- btt'e pepper, one tab esnoonf ^1 ' '] P""^'' "^ «^'t. a beaten yolk of one ej. Cb ^^ "^ "'^'^■n. and the five mmutes, or until"ve'rv sml °^""-''' ^"^ ^bout ture into balls about tl e s.V. f ' "'''''l"-' ^^e mix- r°ls,dip them into an e .? " ,f,"-^^'"^'^.°'- small nto the finest sifted bre.^f f ''''^'<^". and then tng iard. '" '''"'''' ""'"bs ; fry them in boil- , Stewed Potatoes ~P„t ;„► , ■ P'ece of butter, aTtle parsley eho^'';^-P"' ^ ^-"a" Pq^per. and half a cud of ^r^ *:bopped hne, salt, and 1" <;0„,e to a boil, ['ut "f T' f ' ,"" "'« «■■« and small pieces and turn i,uo\t rr '^ T'^''"" "'to boil up u-dl around the not L,",' ^"^ '^"^ "eam piece of butter, and serve '' '^'' ^"°">'-'f small bunrontfef rra^-i'ir ^ ■^■^"^'^'-" P- -^ >a-e •:^"d wlien the onio is W ; 'L""'""-,""^''>' ^^''"PP^d! ;," slices of cold bo led '':"^''"'^r«'lor, throw 'orou.d,ly stirred unti l e a" f ' ^^'"^ '='"»t be tins moment put in " c }"'"'"§ brown • at salt; keep the| fi'illy until theyi ^ an hour. coJtl boiledl ' l^rown; beat! /I just as you leave them a '"' for if they e^'g i-s enough ^^e very fond ^<^1 put in two. ^arge, mealy th two table- 't-^li of salt, a ani, and tiie -r for about 4^^ the mix- "t» or small "» and then liem in boil- ^an a small ie, salt, and ■l^e fire and tatoes into the cream >ther small put a large ' chofjped, )lor, throw ^ juust be :»rGwn ; at ■-ciio])ped ^liroui-h a VEGETABLES. 95 olander, so the potatoes retain the moisture of the »utter and many particles of the parsley. Thus you may have Lyonnaise potatoes. Fried Oyster Plant.— Parboil oyster plant ; scrape. '{{ the outside ; cut in slices ; dip in beaten egg, roll 11 bread crumbs, and fry in hot lard. Salsify, or Vegetable Oysters.— Wash l d scrape iit-m thoroughly, and as you wash throw them into la bowl of cokl water. Cut into pieces about half an inch long, boil three-fourths of an hour, when tender p.HH- off all the water, season with pepper and salt, .1 small lump of butter, and enough cream to almost c A-er them ; if no cream, use milk, with more butter^ and thicken like gravy with a little Hour. They are r.ice served on toast. BakedEggPlant.— Cut in halves a nice smooth egg plant scoop out the center, leaving with the skin about one-third of an inch, chop the inside of the egg plant very fine, two ripe tomatoes, one onion, some l)read crumbs, a little parsley, and green pepper — onion and pepper to be chopped separately very fine^ salt, butter, and very little pepper, mix very smooth, ]uit in the shell, butter on top, and bake about one- half hour. Fried Egg Plant.— Pare and slice them, then sprinkle each slice with salt, and let them stand for about one hour with a weight on them, then dip into v^j.'g well beaten, then flour, and fry light brown in l;ird and butter. Egg Plant— Baked.— Boil until soft, and scoop out all the inside ; mash tine, and to every cupful add a teaspoonful of cracker crumbs, a teaspoonful of butter, and pepper and salt to taste ; put into a dish for the table ; beat an egg very light, and spread a part over the top of the dish, then sprinkle with rolled m 94 THE PR EMI CM COOK BOOK »-co. '"lu set into the oven to brown Egg Plant.— Put into water and l.oil until soft tlien cut m two and scoop out all the i side -season ; take a tablespoonfnl at a tin,e, dip in c" ^ ami bread crinnbs, and fry in bot lard. "'' Stuffed Cabbage.— Cut the heart out of a lar-e cabbage ; take cold chicken or any cold meat and chop very hue, and season highly, a^nd n,ix • hT then ^ , T '/'" ""-■ "^""^ "■'"' ""^ ^'"«'ng. and half or two .""ni"' ' ''''''' -"' ^"■' ^ ^^ -^l ^ To Boil Asparagus.— Scrape the stems li 96 THE PREMIUM COOK BOOK. Shell them lay them in a pan of cold water and then bo.l them about two hours till they are qu". soft ; draui well, and add to them some butter Macaroni.— Bo.l macaroni until tender; buttei the bottom of a pudding-dish, and put in a ayer ot n acaron,, then a layer of grated cheese ; season with butter, pepper, and salt; then another layer of maci ron,, and so on, finishing with a layer' of cheese ■ cover with milk and bake forty minutes. ' Macaroni as a Vegetable.— Simmer one-half pound of macaroni in plenty of water till tender but not broken ; strain off the water. Take the yolks o five and the whites of two eggs, one-half pint of crean°- white meat and ham chopped very fine three spool fuls of grated cheese. Season with salt and pepper heat all together, stirring constantly. Mix withTe macaroni, put mto a buttered mold; and steam one Macaroni with Cheese.— Throw into boilin" wat^r some macaroni, with salt according to quantity used ; let ,t boil one-fourth of an hour, when I v?i" be a httle more than half-cooked, drain' off the water LI^H hi'"^'''"'i."' '" ^ ^^"cepan with milk to cover bo till done. Butter a pudding-dish, sprinkle the roi r^Iin '' ''f^'''' S"ted cheese, pu't ill the maca' roni, a little white pepper, plenty of butter, sprinkle on more cheese, cover that with bread crumbs set in a quick oven to brown ; serve hot. Macaroni with Oysters.— lioil macaroni in salt water, after which, draw through a colander ; t.ake a deep earthen di.sh or tin ; put in alternate layers of macaroni and oysters : snrinkle the layers of a roni with grated cheese .bake until brown. . Stewed Macaroni.— Boil two ounces of macaroni m water, drain well, put into a saucepan one ounce i .^ VEGETABLES. 97 i water, and! ley are quitej butter, kder ; butteil a a layer of season with! yer of maca- of cheese ; 2r one-half tender, but the yolks of nt of cream; hree spoon- in d pepper, [ix with the steam one :o boiling to quantity sn it will be the water ; k to cover, crinkle the 1 the maca- :r, sprinkle rumbs, set in salt ; take a ni er i layers of 5 of maca- macaroni one ounce of butter, mix with one tablespoonful of flour, moisten with four tablespoonfuls of veal or beef stock, one gill of cream ; salt and white pepper to taste ; put in the macaroni, let it boil up, and serve while hot. Macaroni with Tomatoes.— Boil one-half pound of macaroni till tender, pour off all the water, then add one-half cup of sweet cream, one-third of a cup of butter, pepper, and salt ; let simmer for a short time, but be careful that it does not become much broken ; turn into vegetable dish ; have ready one pint of stewed tomatoes ; season with butter, salt, and pepper ; pour over the macaroni. Boiled Onions.— Skin them thoroughly. Put them to boil ; when they have boiled a few 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 tiavor. After they are done, pour off all the water, and dress with a little cream, salt and pepper to taste. Escalloped Onions.— Boil till tender six large onions ; afterward separate them with a large spoon ; then place a layer of onions and a layer of grated breadcrumbs alternately in a pudding-dish ; season with pepper and salt to taste ; moisten with milk ; put into the oven to brown. Scotch Escallops.— Peel potatoes and slice, not (juite as thin as for vSaratoga chips, and cover the bottom of a dripping-pan with them, sprinkle with salt and pepper and "small pieces of butter, or buttei and lard mixed ; continue this until the pan is full ; lay a slice of salt pork or two on the top ; covei closely and bake in a good hot oven. Very nice sweet potatoes can be prepared in the same way They aie very nice without the pork. I 1 98 THE PREMIUAf COOK' BOOK, Turnips.-Pare and cut into pieces ; ~^m\ them into boiling water well salted, and boil u. ' tender- drain thoroughly and then mash and add a piece of butter pepper, and salt to taste, and a small tea- spoonful of sugar. Stir until they are thorou-hlv mixed and serve hot. ^ Pried Parsnips.-Scrape, cut into strips, and boil until tender in salted water; drain and dip into batter made with one egg beaten light, one-half cup of milk, and flour enough to make a batter, and fry in hot butter or lard. Asparagus.— Cook only the tender green stalks • cut them of equal lengths, and boil in water with^a little salt till tender. While the asparagus is cook- mg prepare some nicely toared bread, lay the aspar- agus on tht^ toast and season witn butter, salt and pepper or pour over it a little cream previously scalded. ^ Spinach.— Spinach requires good washing and close picking. Boil twenty minutes m boiling water drain, season with butter, pepper, and salt ; garnish the dish with slices of hard-boiled eggs. Fresh Corn Mush.— Take several ears of o-reen corn, grate it down ; take some miP nir into the corn briskly with a little salt ; strain th . h a cearse sieve, and put in a hot cooking-pot with a spoonful of lard. Keep it well stirred for at least twenty min- utes without stopping, while cooking. When thick- ened put into a deep dish, slice, and fry. Parsnip Fritters.— Four parsnips, boiled and mashed fine ; add three well-beaten eggs, two table- spoonfuls of sifted flour, butter the size of an ^^^ one teacup of milk, and salt to taste. Upon a hot buttered griddle drop the mixture, and bake after the style of flannel-cakes. Serve quite hot. t them into tender; a piece of small tea- horoughly • i, and boil dip into , one-half atter, and :n stalks; ter with a s is cook- ihe aspar- salt, and )reviously iiing and ng water, ; garnish green of into the I a cearse spoonful ?nty min- en thick- led and vo table- f an eooth them, and put the halves to^ p^-ppe|;;- .'l:;^; S::^, pound ^™.'-'>; -^t^S^'t i,., ,.ix in the paste P-P-*^ J-"^,*:, K.A some •-n-Jrr;;:v:been^.c.erfn.j.thefo^s; ;::.irc:^iTs,^-srr:A^^ 11. an-i-i. ^ „,u;f^c Qo thev Will Stanu nun, ,»,,,,• l»ve> »'. '" "'« '° "Sco .l.«m close i«- "'l'""!;, V^^ CakP -Beat up thoroughly six eggs French Egg oaite. 1 ^ a little salt. ... teaspoonful oi^-^^^ "^^.^M ounce of 1 rv in a pan in wUicn tn'-r^ ,^ j j,,e ,nJlted butter, over a n"^=\,fi -^ .^" ^, necessary ■ mielet may remain soft anc u c > ''"L'![1,^^"p:i^^' h^rS'mov: t^e ^an.con- Tui-^anrfrS;- continue^ this^o^^^^^^^ formed, then let it remain still a moment Turn out and serve immediateli. rom a dozen io8 THE PREMIUM COOK BOOK. BREAD, BISCUIT, ETC. In selecting flour first look to the color. If it is white, with a yellowish straw-color tint, buy it. \i it is white, with a bluish cast, or with black soecks in it, refuse it. Next examine its adhesiveness— wet and knead a little of it between your fingers ; if it ^yorks soft and sticky, it is poor. Then throw a little lump of dried flour against a smooth surface; if it falls like powder, it is bad. Lastly, squeeze some of the flour tightly in your hand; if it retains the shape given by the pressure that, too, is a good sign. It is safe to buy flour that will stand all these tests. Three things are indispensable to success in bread making; good flour, good yeast, and watchful care; a fourth might be added : experience. In winter, always warm the flour for bread, and keep the sponge near the stove, where it will not get chilled. Bread should be put into a rather hot oven. An hour is the time usually allowed for baking. Rolls and biscuits should bake quickly. To make them a nice color, rub them over with warm water just before putting them into the oven, to glaze them, brush lightly with milk and sugar. Baking powder and soda biscuit should be made as rapidly as possible, laid into hot pans and put in a quick oven. Gem pans should be heated and well greased. i: BREAD. BISCUIT, ETC. 109 :oIor. If it int, buy it. )lack specks /eness — wet ngers ; if it en throw a )tii surface ; ly, squeeze f it retains ), is a good .nd all these ;ss in bread ;chful care; bread, and will not get oven. An lickly. To with warm e oven, to ugar. Id be made and put in reased. Fritters should be made quickly and beaten very thoroughly. ^^ j,,e eggs separ- 'HSp^r^-'ifurorrpst^:?i;!i■Ugtl"uin1 water with a handful ot Hops i ^^^oe^ are i,,r one-half cup of flour and ^^ hen l^ ^^^^^^^ -:,,„e, pour the -^^^^^l cup ^f yeast ^^'rwh'S: if X of sugar, one-fourth cup of :.S^:^-ablespc.nfulofg>ng.^^^^^^^^^ l,oodtablcspoou£u Igmgcr one^of^.^.^, ^^^^^^^^ ;::::runTsmooth; Then l-Uewarm, add a cup o£ yoast or two yf,^^^ '^^'^;'" ^d-sized potatoes, grate Yeast.-i- If e iNvo goo ^h^,^^ sugar,one them raw. Add o".^-'^f ' .''''g'^r Pour over the mix- tcaspoon of salt, a ''"'*! ^'E water in which one ,„e^ne-half pint^o ^^r^^^^^,. Save half a t iblespoonful of hops nas uc cup e.ch time to s^f J^"^^';^,, otato add half cup 2. To one cup of g'^'^"'',;^' ' „n o„e quart boil- .alt and half cup sugar, P""; "^'^i^;^;; ,ike starch ; ing water, slirru.g well ; '^^'^^^'^^'^f 1 yeast. In ;:-r:S£sifshndrught. rutina)u. potatoes; boil together n one hai.^^^^^^ ^^ till done strain and mash on Lnniier, small cup of tlouv su iiar, and half cup of salt. d one cup of brown Let stand until cooU V ^M no THE PREMIUM COOK BOOK. then add one cupful of good yeast. Next day corl up tight in a jug. Yeast and Bread.— Take ten large potatoes, pare, and put them in a kettle with three quarts of water] put a pint of hops in a thin muslin bag in the same| kettle with potatoes ; boil until potatoes are soft, then pour the water from this kettle boiling hot over] a pint of flour in a crock. Squeeze all the strength from the hops ; mash the potatoes, add a quart*of| cold water to them, and put through a colander into the crock, and add one-half teacup of salt, a cup of sugar, one tablespoonful of ginger. Let this stand for two days until it stops fermenting and settles; then put into a jug, cork tight, and keep in a cool place. For the Bread.— Pare and boil six good-sized potatoes, drain off the water, mash fine, and pour over them about three pints of cold water, and run through a colander; add flour until this is a thin batter, then put in a cupful of yeast from the jug. Let stand until it rises, and then stir into flour as much as you can with a spoon, and let it rise again. Work in enough more flour to make as stiff as bread. and let rise the third time. When light this time work out into loaves and let rise. All the flour must be sifted. Vienna Bread.— The following is the recipe by which the Vienna bread was made that became so famous on the Centennial grounds : Sift in a tin pan four pounds of flour, bank up against the sides ; pour in one quart of milk and water, and mix into it enough flour to form a thin batter, then quickly and lightly add one pint of milk, in which is dis- solved one ounce of salt and one and three-quarter ounces of yeast ; leave the remainder of the flour I against BREAD. BISCUIT. ^TC. lU ,• .U., and set m a place rec Uon ^^^ „ ^^^^ ,,rters of an ''OW • e" rn' „^ ^^d s^^^^ „ar until the d°ugl^ ^.1 kave U ^_^^^ ^ i,,,f.Uours ; „f the pan and let f^/^^" Vne-pound pieces, to be ,„ally, divide the "^f '"\" °"';i\ . this gives square ,ut in turn into t^^'^^l^'^^^ '^if'^ches thick, each cor- ,;,ecesabotatlueeandahaU nc ^^^ ^^^^ ^^ ^^^ U, of which IS taken up and^ ^^^^ . nter, and then the cases a ^^^ ^^.,,,„ they ^'-'S'^-'^i;' AroJen S bakes them nt ten ..re put m ^l i'^*- minutes. , . • the veast, which is Bread.-The f'^^^^ \V^S^, „, boiled and stared „„de with hops, a s">^^ll l;and ^^^^j,^,^, ^ httle ,,no flour with a 1'" e s^'^, a ^^ ^^^^ ^^^^^^^^^ dinger and brown ^"^a^- ' ^,,g center is The^flouris ^^^^^^^ with water and poured the yeast, "^'^^^^-''^f j „,ashed potatoes is ■,,lt,and about a peck of Unu> ^j^^^^^li^,„,,2e. „,eded for a baku.g of a d"^ ;,'^^^ f,„,, ,„d the ingre- Ihis mixture is "^fd V. Hew m'ilk-warm in summer, a.cnts when ^^^^°^Za.^ poured slowly and a little warmer cdde ^^^^^^^ j^ ,, ^^ upon the flour, and made to . ,_^ ^,, „,„,„. „ljht. which, s oun^lan Uic n s ^.^^.^^^^^^^ ^ k- ing it is again W"'^^'^'^'' a d .et ^^,^^^.^^„ ^^ ^ fast, so that by dinner t me our i . ^^^ ^--■d. -n- P°^;'r^,'elwul addition, and where l.vcad moist, aie a ''.'"f"" , „f some importance, cheap effect a saving '" /""^q" ;°,,p of molasses, Steamed Brown Bread. ^,,^ teaspoon- t«o and a half cupfi s °t so^ ^ of warm water, ^"' "' ^°^'\traham floutone cup corn meal, tea- two cups ot grauaiu > 112 THE PREMIUM COOK BOOK'. '» >.: spoonful of salt ; steam three hours, and then set a few minutes in the oven. Buckwheat Cakes.— Take warm water, and thicken it with flour, to which add a tablespoonful of molasses to make them brown well. Iji ewers' yeast is best, but it cannot generally be obtained except in large towns. In the morning add a little soda. If the batter is of the right consistence, and the cakes baked quickly and eaten direct from the griddle, they will be quite different from the tough, heavy things too often stacked up before the fire. Bread Pancakes.— Soak the bread and drain ; to two cups of bread add one of flour, milk enough to make a thin batter, two teaspoonfuls baking pow- der, and one Q.gg, beaten light. Corn Meal Pancakes.— Take two cups of Indian meal and a teaspoonful of salt : pour over it boiling water to make a batter ; stand until cool, and then add the yolks of thiee eggs beaten, flour to make the proper consistency, one and a half teaspoonfuls baking powder; just before baking add the whites, beaten stiff. Eice Pancakes.— One-half cup of cold boiled rice, mixed with one pint of milk; and the yolks of three eggs, and flour (in which has been mixed a good tea- spoonful of baking powder and a little salt) to make a batter ; bake on the griddle, and while hot spread with jelly or jam ; roll up, trim and sprinkle over with sugar ; must be eaten hot. Tomato Pancakes.— Make a batter with one cup of flour, two teaspoonfuls sugar, salt, teaspoonful baking powder and two cups of milk, adding last three eggs, beaten light ; slice large tomatoes, season, cover with the batter, and bake on a griddle. Yeast Waffles.— One quart of flour mixed with a BREAD. BISCUIT. ETC. 1^3 :s of three ,^ melted; when light, bake. an egg, n><^","\ ^ i^-ae te;ispoonful of bakin^, h d Jand the same quant ty o D ^^^^ ,,^ o,r; on.-hal£ teas,-°'> ^^.^^^^iW a coffee-cupfu ,,f ,,,, eggs very hglWnd-J^ ,^,,, tUe whUes of ;triit^--'r;^^„e.psofo•e-l.two ^uid a teaspoonful of ^^'^^"" ^ut is nicer when •'"- ^rste"'tm:Sb:m;de soft enough to run ; bake slew and long. ^^eal, two 3 Four cups sour ""'^'^^^ew Orleans molasses, r?o%'rv^U"n;l;f,b:Luinadeepdtshtwo '''B;:cuit..-Into V^art of 5 ted^^flour ^P^^^^ ;L^fof lard a little larger an,an^e,^^ liTSrt Sa Hot over. -, send to the table immediately. Corn Bread. Two cups of I-|rUTcu7sif • r'ixrj^^-^treiiyubeat. ^■^Urcup molasses too Halt cup i5Ug,a V -,ti-pr new With one spoon of butter new 'rt 114 TIIK PREMIUM COOK BOCA', SajL and soda each a spoon • Mix up quickly and bake it soon; . uen you Jl have corn bread complete^ Best of al corn bread you meet. ^ It wil make your boy's eyes shine Ifheshkethat boy of mine, it you have a dozen boys 1 o increase your household joys, And you 11 luive tu'o corn cake^ ^.ood }\h^'n you've nothin^r nice fo tea Jh.sthever^-finethincrwillbe; ' AH the men that J have seen ^^ay It IS of all cakes queen— ^^xood enou-h for any kin- ihat a husband home can brin-- AA arnim- up the iniman stove "' Cheering up the hearts you love- And only Tyndall can el'plain ' ^hL^ links between corn bread and braia Cet a husband what he likes -nd save a hundred household strikes. of sucrar, and butter .Iv i \^^f'/wo tablespoonfuls and lea^;'unt! toi't^.: ""^T "^^^ = ^^ -^^^^ very lio-Ju; bake in gein-pan. ''' '^^'' ^'^'''^ Graham Pulls.— One crcr onp ninf <■ . ■„ one pint grahan, Hour, ancfa ,°"cl, o sal."''! 1'f' eg^; tl,oroughIy, add 'ti,e mil t „ .hiln't 'T 'lally; beat tlie whole niixtcr- ',-: IN ^ ^ '^''" beater; pour i,Uo cast-'iro, ';„;;;i'r"e';, "' "^i ?"d pipin..l,ot; bakei,, vervC^ven h ^'T^ IS just sufficient for twelve ^ems ' ^'"'^ ligh K'. plete^ ood. braia ikes. 'ilmg milk ^spoonfuls mix well, ?s, beaten 'eet milk, beat the [our grad- an Ggg- 1 greased s mixture BREAD, BISCUn\ ETC. "5 Graham Muffins.-'rNvocupsof ^ral^^m flour, one cup oMmlk, one-third of a cup of su^ar one e-, H Iter the size of an egg, two teaspoonfulsof baking- powder; bake in rings twenty or thirty minutes m a j, ,* oven Graham Crackers.-Seven cups sraham, one cup thk^ st"et cre.m or butter, c.e p.nt sweet m.lk so teaspoonfuls bakin-powdcr ; rul, iho bakms- powdcr into the flour, add the cream ..ha htlle lilt then the milk : mix well, and roll as Uim as Voda crackers ; cut in any shape ; bake qmcky, then leave about the stove for a few hours to drj thoi- ""Graham Biscuits.-Take one quart water or milk l„mer the size of an egg, three tablespoo fuls of su-ar, two of baker's yeast, and a pmcli of sal , take enw>.h white flour to use up the water, makn,- it he ^onsister,cv of batter cakes ; add the rest of the '.rernts, and as much graham flonr as can be stfrred in with a spoon ; set it away till mornmj, ; ^^^ the mornin- grease oan, flour hands ; take a lump o' d"l™ tlfe ^ize of a large egg, roll lightly between the pahns ; let them rise twenty mmutes, and bake in a tolerably hot oven. German Puffs.-'l'wo cups of swee mdk, two cups of flour, three eggs, and a httle ■'^■^It- r-rnham Gems -One quart of graham flour three teSo-"l? " l-king-,owder, two eggs beaten Mu, butter the size of an egg (melted), one taole- spoonful brown sugar, a httle salt, and mflk enough to make a batter. . ■Rrowii Bread -One cup of corn meal, one cup f>t graham Hcnir! one cup of sour milk, one cup of warm water, one-half cup of molasses, one tco^pooi^hd of soda, a little salt ; steam two hours ; serve at table hot. I IB i^ ! I I ii6 THE PKKmUM COOK BOO A'. Boston Brown Bread.-Take three te icun^ .« powder, a lit.lCs'r^:;;' ' ''•■^^P''°"f"'« "f baking. set in boilmg water, and boil three hours Corn Broad without Efffis —Tvvo rnn< ^f ^ v^up or sugar, one-half teaspoon of 5;nlf cr,-..ii ^^ui„ spoon of melted butter two eo-crc "mViV " "'" , '' make a still batter. ^^ ' '^^ ^^^''"^li to Corn Broad.-Two cups sour milk, three-quarters a: BREAD, BISCUIT, ETC. 117 teacups of railing sweet lolasses, one r milk; into f soda ; add L' liours. nieal, one lalf cups of of bakin«r- f /lour, one- ) of molted e teaspoon- I, one quart cup syrup, idding-bag, corn meal, f sugar or 3n of salt, 5 of corn two table- )onfuIs of X. :orn meal, •onfuls of the same , one-half nough to -quarters of a cup molasses, two cups of corn meal, one and ,,ne-half cups of white Hour, small tablespoon of soda, dissolved in sour milk; salt; steam three hours ; to be eaten hot. Slice and steam when you V. ,sh to warm it up. Corn Griddle Cakes.-One dozen ears of corn • rated, two ef^<;s, one cup sweet milk, salt, pepper, llour enough to make batter ; then bake on buttered -riddle. Steamed Corn Bread.-Scald two cups of corn meal with boiling water, then add one cup of cold meal and one cup of Hour, two cups of nulk, one ( up of molasses, and three teaspoonfuls of baking- powder. Steam three hours. Miss Plater's Corn Mush.-Put a quart of water rm to boil. Stir a pint of cold milk with one pint of ( orn meal and one tablespoonful of salt. When the water boils, pour in the mixture gradually, stirrmg well; boil half an hour, stirring often. Drop Bisc'Uits.-One quart of flour three tea- spoonfuls of baking-powder, teaspoonful of salt,butter Uie size of an egg rubbed into the flour, one pint of milk, drop from a spoon in buttere* pan ; bake m a (luick oven. Soda Biscuits.-Otie quart of flour, two teaspoon- fuls of cream ta-' - , < ^e of soda, a piece of .>utter the size of an egg, one and a half cups of sweet milk ; mix very thoroughly the flour, cream tartar, butter, salt ; then add the milk and soda. Roll out and bake in a luick oven ten minutes. Newport Breakfast Cakes.-Six eggs six spoon- iUiS « ""^igar, mice [jluuD Ol ii.. = .-, ----- - --r butter, six teaspoonfuls of cream tartar, three tea- spoonfuls soda ; stir stiff; mak .; six loaves. Crumpets.-Take one quart of dough from the p 1 "' • "^■^- ' j ii8 THE PREMIUM COOK BOOK. bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whip ped to a light froth, mix tiiem in the dough, and gradually add milk-warm wat-r, until it is a batter the consistency of buckwheat cakes ; beat it well and let It rise till breakfast time. Have the griddle hot and nicely greased ; pour on the batter in small round cakes, and bake a light brown. English Rolls.— Two pounds of flour, two ounces of butter, three tablespoonfuls of yeast, one pint of warm milk ; mix well together, and set in a warm place to rise; knead, and make into rolls. Bake twenty minutes. How to make Rolls.— Wien mashing potatoes for dinner, put a tablespoonful of it into one pint of the water they w^ere boiled in, and set aside till bed-time • then strain it through a colander, add one pint of milk, one large spoonful nice lard, one large spoon- ful white sugar, one teaspoonful salt, one penny- worth of yeast, and flour to make a stiff batter. Leave it in a moderately warm place. In the morn- ing add flour enough to make a soft dough, workin"- It well. Let it rise again, roll out half an inch thick" cut into round cakes, fold together, drawing a but' tered knife through as you fold them. Let them rise again for half an hour, or till light, bake in a quick oven from fifteen to twenty minutes. In cold weather the milk should be lukewarm ; in hot wea- ther the milk should be scalded and cooled. The potatoes must be pared before boiling, and the ket- tle m which ihey are boiled must be perfectly clean, Rusks.— In one large coffee cup of warm milk,' dissolve one cake of compressed yeast, then add three eggs and one cup of sugar, and beat all to- gether ; use only flour enough to roll out, to which ■..y^.. break three to be \vhi|> dough, and t is a batter It it well and : griddle hot er in small two ounces one pint of i in a warm rolls. Bake 13otatoes for pint of the 1 bed-time ; )ne pint of irge spoon- one penny- stiff batter, n the morn- ^h, working inch thick, ving a but- Let them , bake in a s. In cold n hot wea- led. The id the ket- tctly clean, varm milk, then add cat all to- t, to which BREAD. BISCUIT, ETC, 119 ndd two ounces of butter ; let it raise. \\ hen very l,.ht, knead, mold into shape, and set in a warm pHc; When light, bake in a hot oven ; when done, over the top with sugar dissolved in milk. ^ swPGt Rusk -One pint of warm milk— new is best „^Te-^xU ^u^>f butter, one cup of sugar, two eggs, one teaspoonful of salt, two tablespoonfuls of yeast ; \ke a ^sponge with the milk, yeast, and enough ir.ur to mike a thin batter, and let rise over night In the morning add the sugar, l^^"^'^' ^f f;/-);;™ v.cU beaten up together, with enough Hour to ake a soft dough. Let it rise again ; then "^^^>^\_^"[;^^: to round balls, and rise a third time. Lake m a "FtencrKons.--Lito one pound of flour, rub two orctro^J butter, and the whites of three egg well hcUen ■ add a tablespoonful of good yeast a little ':& milk enough to ma1.e a ^ti^ dough cc^er .ndset in a warm place till light, which w 11 be m an hour or more, according to the strength of the vcast- cut into rolls, dip the edges into mc ted but- ; ''to'keep them from sticking together, and bake in a uuick oven. . ,1 Cinnamon RoUs.-Take a p.ece of P";-""^ ' °'^ i, out ; cut it in narrow stnps ; spr.nkle ^'" " ' « merit; roll it up tight put it ma cluai. tin pan v.hich has been xvell oiled with butter ; brown luccly and bals sc .ric, and a little salt, set .o nse uiuu "='" i ' ;-.^ knead until hard and set to rise and ^vl>'-" ^V' "^« make into rolls ; place a p.ec ■ of butter between the folds, and bake in a slow ov( a. i V i 120 THE PREMIUM COOK BOOK, t 1. » ' I 1 t ! i BH ! ' ^ , Potato Rolls.— Boil four good sized potatoes, with their skins on ; squeeze them in a towel, to make them dry and mealy, then remove the skin and mash them perfectly smooth, with a spoonful of butter and a little salt ; add the yolks of three eggs, well beaten, and stir into the potatoes, then add one pint and a half of milk, and a large spoonful of yeast; beat in flour enough to make a stiff dough ; set it to rise, and when risen, make it into cakes the size of an egg ; let them rise again, and bake a light brown. Vienna Rolls. — ^hie quart of milk, one-half tea spoonful salt, three teaspoonfuls baking-powder, one teaspoon lard, one pint of milk. Mix into a dough easily to be handled without sticking to the hands turn on the board, and roll out to the thickness oi half an inch, cut it out with a large cake-cutter, spread very lightly with butter, fold one-half ovei the other, and lay them in a greased pan without touching ; wash them over with a little milk, and bake in a hot oven. English Tea Cake. —Take a light bread dough, enough for a small loaf, mix with it one tablespoon- ful of lard, one of sugar, one large spoonful of cur- rants ; let rise again until very light, then bake ; cut into round slices and toast them ; butter while hot. Brown Loaf. — One coffee-cup of molasses, one teaspoonful of soda dissolved in one half teacupful of boiling water ; stir into the molasses until it foams, then mix into it graham tlour and corn meal (in the DroDortion of three to one"! enouj^h to make a thick 11 ■ c:! - - - - batter, and then add one tablespoonful of lard ; pour into a mold, and steam four hours ; to be eaten hot; very nice as a pudding with sauce. Steamed Graham B -ead.— Two cups of graham BKEAD, BISCUIT, ETC. 121 flour one egg, one tablespoonful melted butter three- numers ofa cup of milk, one-half cup of molasses wo teaspoonfuls of baking-powder ; steam one and ' Mrs M "Brown Bread.-Scald one pint of brown fl.^r make ifthick as thick mush, then put m ha fa c 1 if 4ast, and let this sponge stand over mglt ; The morning mix it up with white A--- -;\f ~" to taste. This quant.tv makes 'n^^" ^""" '°^^"- U requires longer to bake than wh^ ad.^ ;;;:sTze of a walnut, one egg, o- f'^ej^p^onful of su-ar one-half teaspoontul of ^^.'t- '"'"^ enou^n su^ai i^ii 1 , o-r ddle cakes, t,, make a batter as tmck as loi t,!**-*^ Graham Breakfast BoUs^Two PO"ndso pota- to^ boUed and pressed through a co an k one ,r,-,f of water, one-ha f cup of sugar, onc-ha t tea ^oluf salt, one-half cup of y-[^> ■;- ^ ° ,=^ Jiff HouTh with "raham flour and let rise over ni ni , inthe - Ming mold into small cakes, and when liglit bi;.k^. i,^m. one. Graham Biscuit.— '-'nepmi u half cup of butler, one-ha f cup of ^"S"" ' ^" f?* ' ll.,ur enough to make stiff, and a spoonful bakmg i„>wder- drop on buttered tms. |,o\\uei , >-'' 1 ._ „ , (),,,. fiuart rye meal (not Boston Brown Bread.-l^Jnequari.) v Hour), two quarts of corn meal, two-thuds of a cup molassess into which beat a ^-^'^ ^^^ add a teaspoonful of salt, and m.x quite sott wan boilimr water, and bake. ._ _, __,„ ..-te' To Freshen Stale Bread.-Pump on or pyur v,..e. ONxr tTieCfuntil moistened through, put in a pan let in the oven, and bake un'il the moisture is all absorbed. 122 THE PREMIUM COOK BOOK'. , Milk Sponge Bread.-Put a pint of boilinir wnt^r in a pitcher, with a teaspoonful of su-ar o e m^ teaspoonful salt, and thi same of so^a ^^ Tt's .cl till you can bear your fmrror in \t . fi. i , n ^m^e a.hiC. bak.; fe V,';, 'fo? ^„- , „ «:- now place tl>e p,tcl>er i„ a kettle of hot ^^^l hot enough to scald the tnixture ; keep tl e wate i le sa,ne temperature till the empty „^.s a e , In If set early m the mornino- thev will h,^ l J-i ^vatched carefully, at ele °en oV-lock ,o n ak'' sponge, the san,e as for other breadth , n nrl nf very warm n,ilk. Let this sponge 4 vervTdn tlien make uno loa.es, and sc?^ to°rise aA n ,1 , care they do not get too light this ti,L- be ore n f t.ng .n the oven, or the bread will be dry 'i.^": Salt-rising Bread.-i. Take newlv-rround mid S"\,;'], ',.' ■''-'■'''^' ^"-'t " I'lidav mornino- -xnd It w II be light for Saturdav's bakin- • if in h,, r, set in a dish of warm water. Now i)iit in bre id-mn flotir enough for bread ; add salt; t ike one ur rt of in ddle of your Hour, stirring in slowly ; put enou h cold water or milk to coorsufficietly o ear -^ linger in ,t ; then add middlings : stiV in w'el cover wth some of the Hour -in,l -^ -■ ' '"-"^'^'^ ivi 1-1 •.ou!, ana SCI II a warm n irp ^\l>en light enough mix soft into loaves irease bread-pans, also top of the loaves, which In^'es a tender upper crust ; cut gashes quite cLep across! \ ?75;3rL."3BKTrrr )iling water one-quarter let it stand 1 add flour ''o minutes ; water — not le water at • are light, e ready, if o make a a quart of 'ery lii^dit ; ini, taking efore put- and taste- ound mid- n a coffee- Itspoon of orougiily; it well to- move the ere it will ning, and a hurrv, )read-pan quart of into the t enough ear your 1' ; cover n place. 5, grease makes a ) across, BREAD, BISCUIT. ETC. 123 .nd they will rise evenly; set near the stove, and Xen lidit enough bake three-quarters of an hour ^In^he morning take a quart dish and scald t out- then put in a pint of warm water: put m a tea- poin ul of salt ; iiir flour enough in to make a thirk halter • set the dish in a kettle of warm water, nd wh:;"[t wuUeep of th^ w-iim enou.'-h to bear your hand ui. H the Hour is W k"vilfbe at the top of the dish ,n t«o hours; then take Hour enough in a pan to make th,ee oa es f.f bread • make a hole in the middle ; put in the veast and the same dish full of warm water ; stir i uo hick with a spoon, and cover it up wuh some h'oJ) and set it\o rise. When light mold in o loaves, and set it in a warm place to rise again, wlen light enough, bake three-quarters of an '' slkiiiK-POwder Biscuit.-One important point is ■^Si a h^t oven ; another is. have tlour s, fed and roll dough as soft as you can handle; then more bakhv-oowder is needed. For each teacup Tflou^takl^a teaspoon of powder ; butter the sue ^f \ ..mall hen's e-g is sufficient for a quart of Houi flour neededrturn in cold water (milk will do), stir- ri^" aU of he time, till the right consistency is reached LT then roll lightly, and bake at once. They will pro^e rtakey, feathery, delicious and more nutritious than biscuit raised with yeast. t. keep! ^^'ilhout n Zi'int 'B.tl in ' r' °" -''^ '"''' ""^^ bake in fifteen S^ twin';. '11:^:1 '""'^'^ -•«• ^^-i" should be qui^rsoft ' ''""" '=""'^^- '^•'^'^ dough oncMialf cim ; fl,m,," *" " "'i'" ''°'"° f° ^ boil, yeast, stir d into l^r '"^ f ■'"•'^"'■' °"^ <="P « ifir nrl ^ ■HJ'ige; whenlisht knead iin ^tih, add one cup of n ilk, put in jurt when tlu"^ BREAD. BISCUIT. ETC, I2S -half side. ^ake twenty Lrts of flour, lole in the il of sugar, t of boiled ot stir, but cool place and knead lin for six thick and edge witli in the pan m hour in oven. :h dough, id loaf of •niall cup 3ne table- )re flour ; ?lU, keep- nch thick -^n. Will ioaf for oonful of >f sugar, s. As it biscuits, le douo:h > a boil, - cup of lead up :n light, ,,„ out, cut ^vith a round ^'^,,,^,. ,„d lay the other °/«;- /^flVur and mix quite soft RoUs.-'rake one quart ot no . ^^^^^ ,HK warm milk =;"d one- .^U ^^^ ^J^ ^^^^^ ^^^^^ ,bc mornmg and J,';^^^^? ^'^blcspoonf uls o£ sugar, one i,ao it two eggs three ^^'^'"-^1^.1 o£ salt ; m.x tablespoonful of b>.' '=',' ^"^f ^„^ ,,t to rise agam „p well together ^"th j^^^";\^'^^^ .fhen knead a Utile, ,luU about an ho« before -i^^^E ^^ ^„„ „ in a very quick oven ^^ ^^^,^ five ^ca- Wheat Mufflns.-*-'"fJl t,,„ ,ablespoonfuls of spoonfuls of ^'-^'"fP^^ih to make a thick baiter, l.utter, five eggs, milk cnou^^i _^.^^^^ three cups White Muflin8.-One teaci 1 ^£ of flour, two eggs, ""e;'^?,';^,^,"? powder, batter the size of ?," ^f ^^^f d, milk, one egg, one Popovers.-i- One cup or , thoroughly, c,5 of flour, a bide solt b«f^*°» „d salt ; fiU but- r,r^t the >"i>^fr'^/takeh"a hot oven. ,^ tered cups half xull; bake " a ^^^ ^ ,. One pint s'!"=d floiu^^ o tablespoonful of spoonfuls of bakmg pow der, o teaspoonf ul :'ugar, one-half ^-f\°^^lt^t:^.n very light , melted butter, and, lastly .two ^o bake in gem-pans rub together Cream P^ffs.-boU one pmt j^^^^ of a one-half pound of butter wu ^^,^^,^ ^ ,. ^j r-f oiftpd flour ; stir inio w=. r the in- When it thickens Uke stare eggs // 126 TJIE PR EM/ CM COOK' book: on to the buttered tins with a large spoon. Eake until a light brown, in a quick oven. When done open on one side and fill with mock cream, made as follows : One cup of fine sugar, four eggs, one cup of flour, one quart of milk; beat eggs ro a froth • stir ,n the sugar, then Hour; stir them in the milk while boihng; 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. Puflets.-( )ne quart fiour, one pint milk, two e-crs beaten light butter size of an ^^^ three tablespoon^ fills sugar, three teaspoonfuls baking powder ; bake quick. Bosettes.-To three eggs, the yolks ])eaten very iight, add one quart of milk, a piece of butter the size of an egg cut in little pieces into the milk and eggs, three colfeecups of Hour, a little salt, three teaspoonfuls of baking powder, and lastly the whites of the eggs beaten very light and stirred quickly into the mixture. JJake in a quick oven. ^ Sally Lunn.-i. One quart of fiour, a piece of butter the size of an ^gg^ three tablespoonfuls of sugar, two eggs, two teacups of milk, two teaspoon- fuls of cream tartar, one of soda and a little salt beat er the cream of tartar, sugar, and the salt into the flour ; add the eggs, the butter melted, and one cup of milk ; dissolve the soda in the remaining cup. and stir all together steadily a few moments" Bake in two round pans. 2. Rub into a quart of fiour two teaspoonfuls of baking powder; beat together nearly half a cup of butter and two tablespoonfuls of sugar ; put intJ the flour and mix with a pint of milk; then add two eggs beaten light. Strawberry Shortcake.-Make a good biscuit oon. Bake Wlien done m, made as ^s, one cup a froth ; n the milk Mnove from It should :, two eggs, ahlespoon- der ; bake eaten very butter the ^ milk and salt, three the wiiites id quickly 1 piece of )onfuls of teaspoon- httle salt, salt into , and one remaining nioments. )onfuls of a cup of add two d biscuit BREAD. BISCUIT, ETC. 127 I '! M * crust, and roll out about one-quarter of -" i"f ^^'^'f ! ^f r lemo-^ oL cup of sugar and one cup of cream. Mix thoroughly, and spread M'tItp three pints ot muK, one J,:-*oraf^%«^^^ stove until the gutter melts add h^ee, beaten, one tablespoonful of ^•^l'' °"^,^^^^ -^^^ „£ quart of milk, a piece °' ^"T . .^^.j^^.^owder, a lit- ;5,elted; three teaspoonfuls of bakinp ,^^^^_ tie salt, enough flour to m-^'^'^ f ""'J;' o„e.half tea- ^. Sift together one q"^"^'^;, .X'' °' and three spoonful of salt, one 1'=^^?'^°"^"' "l '"?^ ,' ?" „ e-'^s, ^y c i„ „( Kniincr-oovvder : tiien aciu iwo ^[-.n't teaspoonfuls of baking PO^"''r j j,,^ ■when well-beaten, and one and a h^ ^ P'"'; f "" done, sift sugar over them andjer_^.eJ.ot.^^^ ^^^^^ ^ ^'^"r ■fnr™on'^^ui'of "saleratus, tt .n add ru^tmauTrathtrrstifl batter. To be split and buttered. J.-S ^'^E ^/f£AT/UAf con.- "'e consisten,-,, r ,^^''' and iemn^^ ,/*"'■ •> i ,,. Varieties.^' > :::^;-n over/ '^""'^^ ^"^ egg, i,°"f -i"d it roin2\""« '■"'^'' »idc-°" d "f """ •''■^ a ' '". and Jet i ■''"ootJdy «./(!, . ,.^f f> mix a tea Oatmeal %!5/",^"'-. °'' ^''O'" ''a/f to soak ,t over1,7X"~^''*='^ °ne CUD „f «^"'ffiu,„o„ecupof7ate/.rr^'-.d ' ^" t«e morn- OOA\ BREAD, BISCUIT, ETC, 129 I of ( - '^ arjt, '"^^r and em.c spoon of salt •"; f^^in as a ^^^"^ inches ^^^"i as you ^^our one- ^hx\ of saif ^^^'.ir^i sweet ^'^^' of sour milk, one teaspoon of sal- 1, one cup of flour, a little salt ; they are baked ill irons as other gems and muffins ; if on first trial ii find them moist and sticky, add a little more iiour, as some flour thickens more than others. Or use sweet milk and baking-powder. Fried Corn Bread.— lake pieces of cold corn bread, and crumble them up fine ; put them in a saucepan, pouring in a little hot water, just to moisten ; add butter, pepper, and salt ; mix and warm up. This makes a nice dish for lunch, and is a good way to save pieces of corn bread left. French Toast.— I. Take three eggs, beat well, and add one-half teacupful of milk ; dip into this mixture slices of bread, and fry them in butter till slightly browned ; serve piping hot. 2. For a family of five, take live slices of bread (the longer the bread has been baked the better), and have ready a bowl of water, into which a pinch of salt has been dropped ; take a piece of butter the size of a walnut, and thoroughly grease the bottom of a frying-pan ; th<'n beat five eggs to a froth ; dip each slice of bread into the water, then into the ^^^^ and place it fiat on the bottom of the frying-pan ; pour over the bread the re naining Q,'g^ which was left in the bowl ; set the frying-pan over the fire, carefully turning the bread over when it becomes a light brown ; pepper and salt to taste, and rest as- sured that as often as it is brought on the table, just so often will your dinner be praised. Graham MuflB.ns. — Set the iron gem-pans on the stove to heat; heat one egg liglu in a basin ; add one teacupful sour milk, and two tablespoonfuls sugar ; stir well together ; add a mere pinch of salt ; stir in graham flour to make a rather stiff batter ; i •Efll '30 "V'^:'>- ''■'^'•s vvi; "^£"> 'he spoon, tut ^m /^'^ .Lizzie's Crnnr„ •«, '"•■ ''"zen exr^li . '"^"P P">t of flour ,h^*^"ffln8— Ore mm "' ^^'^^"'s. separate", /•'''.'f*! ^^^^ (yolks anW f '"'"<' one '"'"d "iCSf •""», ««•■ .1, ','"1" " '■> same dish m I- ^""'"ft and then n„f ''. ° ''•'>^e t wiW to 14',?"''"'° ■•"''«; pu ,„"''" ''K'" and not risen^n' '? """'' tea-time , '" ■' '""''^-'r- -■nut::::,, i °g' p"t ">c,„';::; t r^toV'^^-^ Bolls — Bo I ^ ^° '■'■''^' t'len bake in . *". '^ ^^^ and when '*"' potatoes in „ " " 'Jt'ek oven the cola ,1 r P""^ ''nd press The ''"i'"'',-' "^ ^^''-'ter.' -ake a S'^i.i- cool bu'tn^tcod'S «"-°""h half cake of r:^' ^*' hal( a cun^i '' '^our to '■■g'H. add larr'-'"^'^ >'-^>st, and'sct to?-'' °^ °"- tablespoonful of ''' °^ ''''rd and Imh "'•• "''"n "^io-e they are «ne-third tea, '.^"<"uJ of hot J^e so t/iick "f J"st drop '^. ^'^'^'J^, one '^^^-'^ beaten '^^^i melted Prmy hot ^ked right, ^iour; tU'O Is of butter 'f, one pint Pi't it to 'O have it ck in the ^^S^n and 'e tin you ^ moder- they are e a few ck oven. )f Water, throiicrh flour to or one- '^ ^vhon '•^ed, a ^t, and nd se/ nd re- -y are BREAD, BISCL'n\ I.TC 131 IV cded, cut in small pieces, roll out, spread with 111 lied butter, and fold over, laying iheni in a pan . that they will not touch each other : set them in ;> warm place, and when light, bake quickly. Or make into oblong rolls without spreading and fold- 11-, and just bt^fore putting them into the oven, gash (Icply across the top with a sharp knife. Rusk.—'rake four cups of dough, a cup of sugar, 1 ilf a cup of melted butter, and three eggs ; mix, and add Hour as needed; let it rise; when light, knead well and make into biscuit, and set to rist a-ain ; add a few currants, if desired, when light ; -hize the tops with sugar and water ; sift over some (irv sugar, and bake. Delicious Rice Walfles— 'I'ake one quart of sweet milk two coffee-cups of boiled rice, and three-quar- : rs of a cup of wheat riou: • warm the milk, stir in tlie above named arti les, add half a teacup of home- nuide yeast, two tablespoon ruls of distillery yeast, and half a teaspoonful r'. salt, make at 12 o'clock to use for tea at 6 ; set in a warm plac' ; when ready lo cook, add two eggs well b.iaten ; bake in waffle- irons. Snow balls.— One cup sugar, one-half cup butter, whites of live eggs, flour to make a batter, and bake in small tins or gem-pans. Fritters. — i- '^^vo eggs, two teaspoonfuls sour milk, one teaspoonful soda, four tablespoonfuls but- ter, and flour to make a stiff batter ; fry in hot lard, and serve with sweet sauce. 2. Take three eggs to each pint of rich sweet milk, a pinch of salt, and flour to make a batter stiil enough to drop from a spoon into boiling lard. Or, use a teacupful of newly-fallen snow, instead of the eggs, and fry immediately. ■ ' 4\ P s^f ] // 132 TI/E PREMIUM COOK BOOK'. Fritter Batter.— Two spoonful of baking-powder,- salt cups of fiours (sifted), tea. r, salt, and t w desired boilin ana nalt their vvpio-hf i« ^„ . ilx ',s Te^n s^r ::^^-r^^^^ to_^eth.r''K.,^?J'!''",'^ ''""••' --^nd beat the whole baTce-rn k ^;d;r:tr;^:;an;^een '"^Ce"";"'"" ' are very light and delicate ''"*' "^'"^"''^ Dyspepsia Bread.-One pint bowl of graham sifted), tea. 'O or thrcj td any fruit onfuls into J dust over old boiled when well ?g-s, a salt- of baking our; have gh to float till a good hiuUy fol- that will oatmeal, the meal 'all quan- e coarser less con- iness dis- stir until formed, ir weight t in fine idding ;a ' water ; mix with e whole nixture; biscuits fi:rahani BREAD, BISCUIT, ETC. 133 Hour, dissolve one-half teaspoonful of f^^^/^^ ^^,^: hlrds of a cup of home-made yeast, and add to tne „xture one eacup of molasses ; pour in sufficient ;:;'rm water to make it somewhat thinner than flour ^'puffets-One quart of flour, one-half teaspoon- ful of salt," butter the size of an egg, two eggs, two t.blespoonfuls white sugar, one pint ^^ ^^^^j ^' ^jl^; tln-ee teaspoonfuls of baking powder. Rub butter into the flour, beat the eggs separately, addmg the w^iites last. Bake in gem-pans in a hot oven. ^ Rice Muffins.-One pint of boiled rice, one pin .,f milk, Ave eggs, one-half ^^^P ^^ ?;; ^^^^^^j^/^^^ .^^f. n ixed, one pint of sponge, and a little salt. Lcat tlie rice, buttl^r, and yolks of the eggs together, then ■uld sponge and milk, flour enough to make a stitt b Itter!^ Let it rise very light, beat the whites of the cncrs, and stir in just before putting into the oven. Rice Bread. -Take a plate of boilea rice warm cnm gh fo melt a lump of butter the size of a walnut beat two eggs separately, mix with them one and one-half cups of flour, and milk en- ugh to make a thick batter. Grease the pans, and bake like bread or muffins. , , , m 1 • ^aa Bice Croquettes.-Takc cold boiled rice add lluee eggs, Cvith sugar and lemon peel to your taste ; Ike into oval balfs -, rub with bread crumbs, d.pm e.v„ fry in butter ; when done sprmkle sugar over "l^ple Pancak08 (very nioe).-Three pints of „ai?^A.In r^f's. and flour enough to make a thick i;'aiter; teaspoon of salt ; add six or eight apples, chopped fine, and fry in lard. Spanish PufF8.-I"ut into a saucepan a te=ic"Pful of water, a tablespoonful of powdered sugar, half a \ li 1^4 T///': PREMIUM COOK BOOK, teaspoonful of salt, and two ounces of butter; while it is boiling add sufficient flour for it to leave the| saucepan ; stir in one by one the yolks of four eggs; drop a teaspoonful at a time into boiling lard ; fry them a light brown. PLat with maple syrup. CornSLarchPuffs.— Four eggs beaten separately, one cup of sugar, one cup of corn starch, one-halt cup of butter, one teaspoonful of lemon in the butter and sugar, two teaspoonfuls of baking-powder mixed in the corn starch. Breakfast Pufls.— One pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a pinch of salt ; put the Hour after sifting in a pan, and the butter in the middle of the flour, break in the eggs, and work the butter and eggs thoroughly into the ilour, then gradually add the milk until you have a smooth batter, i^ake them in French roll pans. 'I'hey take but a few minutes to bake. Flannel Cakes.—'l'hree eggs, one quart of sweet milk, about one quart of ilour, a small teaspoonful of salt, two tablespoonfuls of Craig's l)aking-pow der ; beat the yolks and half of the milk, salt, and ilour together, then the remainder of the milk; at last the whites of the eggs, well beaten. A teacup of boiled rice is an improvement. Oyster Fritters.— (hie and one-half pints of sweet inilk, one and one-fourth pounds of Hour, four eggs (the yolks must be beaten very thick), to which add milk and Hour ; stir the whole well together, then beat whites to a stiff froth, and stir them gradually into the batter ; take a spoonful of the mixture, drop an oyster into it, and fry in hoi lard ; let them be a 2. Hour ing crear Al one ( finur and appl top < ^ • spoc lloUl into Ci yoll> deal of a ter and befc E oy light brown Fritters. - and three eggs. on both sides. -I. One cup of milk, one cu of floui IK, butter ; whilel : to leave the! h of four eggs ,| ling lard ; fry ^yrup. en separately, arch, one-halt I in the butter powder mixed ;, one pint of tze of an egg, ^r sifting in a le tiour, break j;gs thoroughly milk until you n French roll 3 bake, uart of sweet II teaspoonfu s baking-pow nilk, salt, and the milk ; at in. A teacup pints of sweet our, four eggs to which add together, then hem gradually 3 mixture, drop let them be a 3 cu of floui BREAD, BISCUIT, ETC. 135 2. Two eggs, one cup of milk, a little salt and Hour enough to make a stifl batter ; drop into boil- ing lard, and eat hot with syrup or sweetened cream. Apple Pritters.-i. Three eggs, one cup of flour, one of milk ; bake on a griddle, a little thicker than n..ur cakes. Pare the apples, cut in thick slices, ind bake in the oven; while hot, lay a piece ot apple on each fritter, sprinkle a little sugar over the top of each apple ; serve. 2. Four e"-gs to one quart of sweet milk, one tea- spoon of soda, two teaspoonfuls of cream tartar, Hour; pare and cut apple in thin slices, and mix into the batter. _ Cream Fritters.-One and one-half pints of flour, volks of four eggs two teaspoonfuls of baking-pow- dear, shortening of lard and butter together the size of a hickory nut, milk enough to make a thick bat- ter ; drop in hot lard, and fry. Eat with butter and' sugar, or dip pieces of apple into the batter before frying. Egg Waffles.— One pint of milk, one-half cup ot melted butter, and tiour to make a soft batter, four oircrs beaten separately; beat all thoroughly, and add two teaspoonfuls of baking-powder. HowtoCookOatmeal.-O'^tmealiss. m cooked sufficiently. For the coarser oatmeals v,which are 1)V far the best for mush) measure five or six parts water (:preferably softj— yes, measure it, and then vou will have it alike every time and not be at the trouble of watching it to see if it is of right consist- tucy and adding more meal. As soon as the water boils, pour in one part meal. These coarse mea s do not require stirring up. Let it boil up smartly until it sets or is evenly diffused through the water. !/ / * "H 136 TffF'. PREMIU.V COOK BOOK. then set it back where it will not boil so fast, and, after half an hour, place it where it will hardly sim! mer. Let it cook half an hour at least, and two hours if possible. Jf the time is limited, put it to soak before-hand, and stir it when heating up After that it requires no stirring. The slimyness often complained of is due to the constant stirring which some cooks practice. The surest way to avoid scorching is to cook it in a double kettle, or in a tin dish set into a kettle of boiling water, then all the attention it requires is to keep water in tlie kettle beneath and to see that it boils. Disturb as httle as possible when dishing, and allow it to stand a few minutes before serving. With the Scotch and other hne oatmeals, the process is much the same, only they require much stirring while setting, and the proportion of meal is much greater after that. It is particularly important not to stir them until served. The time required to cook them is less, but an hour is none too much to get the best results from the Scotch (or Canadian, as it is sometimes called). ]]ut no amount of cooking will make them equal to the coarser kinds in delicacv of flavor. A coffee cup of oatmeal will suffices for five or six persons, as the main dish for breakfast. Oatmeal Mush Improved.— Much better than the old way of stirring the oatmeal into boiling water is the new way of cooking it in a farina-kettle. If no farina-kettle or steam-cooker is at hand, one may always be improvised in this way : Set a stone jar or a tin pail, containing the food to be cooked, into a kettle of water, putting a couple of sticks under the jar to keep it from coming in contact with the bottom of the kettle. PUDDINGS. ^37 so fast, and,! hardly sim. ast, and twol ed, put it to| heating up. le slimynessl itant stirring rest way to kettle, or in ter, then all vater in the Disturb as V it to stand Scotch and h the same, setting, and ter that. It them until 11 is less, but best results sometimes make them f tlavor. A five or six :terthan the ng water is ttle. If no 1, one may a stone jar ooked, into :icks under :t with the PUDDINGS, In boiling pudding, have plenty of water in the pot boiling when the pudding is put in, and do not let it stop ; add more as it is needed. Turn the pudding frequently. If a cloth is used, dip the pudding when done into a pan of cold water, so that ii can be removed easily. In using molds, grease well with butter, tie the lid closely, and set in a pot with very little water, and add more as needed. Fruit sauces are nice with blanc-mange and corn-r starch puddings. Fresh red cherries, stewed, sweetened, and passed through a sieve, and slightly thickened with corn- starch, make a good sauce. Beat the eggs separately. If a mold is used for boiling, be sure to have it well greased. A bag or cloth should be wrung out of hot water and well floured. \\\ boiling, always put the pudding into boiling water, enough to cover. Boiled and steamed puddings require nearly twice as much time as baked. Apple Dumplings. — Use good-sized rather tart pare and remove the cores : envelono each separately in puff-paste, and tie it in a piece of cloth; boil or steam for one hour; before serving, remove the cloths, cut a piece from each, and put in some sugar and fresh butter ; replace the piece 1 nt^lf ' i'i'-' 138 THE PREMIUM COOK BOOK. of paste, and sprinkle with powered sugar ; if pre- ferred, they may be served with liquid sauce or sv/eetened cream. Appio Eoll. — One pound flour, one-fourth pound of butter, mix with sufficient water to make a not very stiff paste ; pare and slice rather thick some tart apples, roll out the paste as for pie-crust, and spre-id the sliced apples to cover it, sprinkle on a httle iiour, and roll up as tightly as possible without breaking the paste ; cook it in a steamer, ux wrap in a cloth and boil for an hour; serve by cutting acros^s in thin slices, witLi sauce of butter and c^iurar. Brown-top Pudding. — Take slices of any kin I of rich cake without fruit, make a custard of four eggs, one quart of milk, sug;ir, and flavor to taste; pour over the cake, which will rise to the top ; bake like custard. Blackberry Pudding. — i. Put the berries into a preserving kettle, and mash with sugar enough to make f-v.^et ; set over the fire, and when it begins to simmer stir in very gradually two teaspoonfuls of flour to a ^^nart of fruit; stir until well cooked, and eat either ]\ot or cold with cream ; r;.spberries may be used in the same way. 2. Butter and lard together the size of an eg^, one cup of sugar, one ^^^y ; beat sugar, butter, lard,' and egg together, one cup of sweet milk, two tea- spoonfuls of baking powder ; stir thick with berries. Batter Fruit Pudding. — l^utter thickly a pudding- dish that will hold a pint and one-half; fill it nearly full of good baking apples cut up fine ; pour over them a batter made with four tablespoonfuls of flour, three eggs, and one-half pint of milk ; tie a buttered and floured cloth over the dish— which ought to be quite full — and boil the pudding one and a quarter cir.;'. if pre- d sauce or ourth pound make a not thick some ;e-crust, and )rinkle on a ible without or wrap in a tling acros;. ugar. 'f any kind arci of four or to taste ; :^ top ; bake srries into a enouf^h to n it begins poonfuls of looked, and )erries may of an egg, )utter, lard, k, two tea- 'ith berries, 'apudding- 111 it nearly ; pour over Lds of flour, a buttered ught to be [ a quarter PUDDINGS. 139 hours ; turn it out into a hot dish, and strew sugar thickly over it. . , Charles' Pudding. -One cup of sugar one tab e- M)oonful of melted butter, one cup sweet milk, one e-r one and one-half teaspoonfuls of baking powder ; niixwith one pint of flour; bake one-half hour, and eai hot with sweet sauce. Dyspeptics' Pudding.-l^>oil a cup of rice until 1 is done soft, then take two eggs, a cup of sugar, and one of milk, and stir all together and adci to the rice- pare six good cooking apples, slice small, and pi ice in the bottom of pudding-dish, and pour the li.e custard over them; place in a moderate oven loiig enough to bake the apples. To be eaten warm, titirer with or without cream. Delicious Pudding.-rwo cups of flne bread crumbs, one and one-half cups white sugar, live eggs, one tablespoonful butte-., one quart fresh milk, one- half cup jelly or jam ; rub the butter and one cup of the sugar together ; then add the beaten yolks of the eggs ; beat all to a cream ; then add the bread crumbs, which have previously been soaked in the milk; bake in a pudding-dish (not fllling ^t ^more than two-thirds full) until the custard is set ; then draw it to the mouth of the oven, and spread over the jelly or jam ; then cover this with a meringue nnde of the beaten whites and half a cup of sugar ; put back in oven, and allow it to remain until the meringue begins to color ; to be eaten cold with cold cream. This is truly delicious. Indian Pudding.-Take two quarts of sweet nulk, scald one ot tiiem, adaiouiicen .aY^-poonr-.h (level full) of Indian meal, one teacupful of chopped sweet apple, either dried or green, and salt and mo- lasses to taste ; bake three hours. 1 % '■^^•i^- ■ I • 1 40 TJIti PKEM/U.M COO A' BOO A: pan ; beat the wl'utes of four' t.?^ "^ f '.^f'/ {'I » spoonfuls of white su-nir to eacVu'h , f '''''"■ put over the too of thr- 1 m "'"'"^f <=SS. and the stove justTonl c-L h tn^' '. '''■' '^ '•^■'"^>"' '" brown. " ^'' '° become a light pouncuTsSr h7" .r "\'''-% ^--'" "-•^. '-'f a 1- 1 ui ^Uj^.ir, Halt a pound of hutior r,n». r^^.a cup of cream nr mill- • , ''^'^'^'^*-'' ^^"<- corfee- of crnff^rl r^,-.,,.! i '^'^,^t>t^^» uirce tablespoonfu s aLl su'ar to a cream^''"''^ ";""'^'- ''''''' "''-' ^"t and one cill of milt "'/''" '"'° "^SS^ well beaten, 3. tour eggs, four lemons, bread crumh<. f^ (. .t,f.'4S: fir 'S^SI* i - 'oT "-- SfnrcN in o HffU - u •-^iiJit^bpoonti'iS of corn fuls of boflin" wa" '^ "^Uf- ""° ',' '"'^ ''^-"'1> with some o?1he g^at'ed' pee \Z"':^U^'' l'""""^'' a teaspoonful of butted' "^^L a'^^u^fir "■""WKBi^j^nKs-s^^^^fiai. ^ A'. cup molasses milk, two tc.v I y^^yy stiff to •an or floured s. white siinrar. lemons, four ei;.i;s; cook 'ti sliced in a h two table- of {igme a light )nes, half a , one coffee- )lespoonfuls It the butter lemon, add > the beaten the above • dd one and veil beaten, »iicket in a ^lavor with -rumbs to nilk, sugar d two cup- »3 of corn k\'o teacup- vo lemons, ether with ti minutes. PUDDINGS. 141 When done, spread over the top the beaten whites of the eirtrs and brown. - OnTlemon, grated, one-half cup sugar, one cup of suet chopped tine, four eggs beaten separately, oM. cup of milk, one-half cup of tiour, two cups of l.ivad-crumbs, two teaspoonfuls bakmg-powder ^nikthe bread-crumbs in the milk, add eggs and su'^ar, then suet, and beat thoroughly together ; then a.k) lemon and Hour. Steam or boil in a mold two and one-half hours. Eat with sauce. ^ 6. Line a pudding-dish with a nice pie-paste; mike a custard of a pint and a half of milk, yolks of Pvo e<^"-s • two tablespoonfuls of liour or corn-starch three-q'uarters of a cup of sugar, and the grated rind and iuice of a lemon; pour in the dish and bake ; v<\M^k done, spread whites, beaten, over the top, and brown. , r ^ Poverty Pudding.-Put a layer of apple-sauce in a buttered pudding-dish, then a layer of cracker or bread-crumbs, sprinkled with bits of butter and sea-^ soned with spice to taste, then a layer of sauce and so on, the upper layer being of crumbs ; lay bits ot butter on the top and bake ; eat with cream. English Plum Pudding.-Nine eggs beaten to a froth add flour sufficient to make a thick batter free from lumps ; add one pint new mdk, and beat wel ; add two pounds of raisins, stoned, and two pounds of currants, washed and dried, one pound of citron, sliced one-quarter pound bitter almonds, divided, three-fourths of a pound brown sugar, one nutmeg, one teaspoon of allspice, mace, and cinnamon, three- fourths of a pound beef suet chopped fine ; mix three davs before cooking, and beat well again ; add more milk if required. If made into two puddmgs, boil four hours. I I ^^'- 7 f' 142 TJ/K r/^/^M/rAf COOK' BOOK- o.,.-(....„l, o( , ,,„„„„ of can liToi.. ;;, fc'H K.^;^ T '"^ lu tasic , bake ncarJv two hours- ,7 beucr boned S^ve ;;HVv;ly;^;r^^^^ '''^ -. 1 ake lialf a pound of wheat flnnr n^ip ,1 d .h fc Y) ' ^'o-- ;' ^',r''\^/^PP^-N '^nd soon until the whole m;;;r a^'un J^ Lr"'' "' ''^'' ^"^^ ^^^^ '^^' ^-lytwohourt ' '"'"'""^ bake J...,. Queen of Puddings.- -0 for pint "umbs, and 01 two t£ ^team ,iuce. 2. i milk, ; I teas pan fr Bak l)oil'n< cola, butter mix w 2. ' larnje 1 a th ne til one CL 3- 1 moiste one p 0A\ ^isins, stoned, xl, one pound ■ stale bread- )reacl-cruml)s. ^vcll, and add )nful of soda ^vitli the suet currants and, ^iix in also, e and lemr.n owdered cin- KJngcT, one JitT bake or ■o hours ; if i 'iIlo\vin<( a lours. It is ''^If a pound I ;anie of cur- nilk enough und of sikti and a laroe ice; mix all nd a half in ur, or wine armed in a ^dish with nd place a li, sprinkle •n until the d over the ake o lowly id-crumbs, rUDDlXGS. U3 one quart milk, one cup sugar, butter size of ar -rrg, yulksoffour eggs; flavor with lem< ti, and bak as custard ; beat the whites of four eggs to a froth, mix \vith a cup of powdered sugar and juice of a lemon ; spread a layer of fruit-jelly over the custard while hot; cover with the fros!' •, and bake until slightly hiown. To be eaten witl. >;ld cream, or warm, with any sauce that may be preierred. Rye Minute Pudding.— Heat milk to the boiling- j)oint, salt to taste, and stir in gradually rye flour, to make a thick mush ; cook about fifteen minutes, and cat with sugar and cream. Batter Pudding.~i. One figg, one cup sugar, t^"0 and one-half Hour, three teaspoon fuls baking-powder, two tablespoons melted butter, few dried currants ; steam three quarters of an hour; to be eaten with bauce.^ One-half meal is better, we think. 2. Six eggs, six tablespoonfuls flour, one quart milk, a little salt, and half a teaspoonful of soda, or I teaspoonful of bakini>--powder ; bake in a buttered pan for twenty minute,. Baked Indian Pudding.— I. Into one quart of boiJMig milk, stir a half pint of corn meal; when cola, add one-half cup of sugar, tablespoonful of butter, one cup of raisins, and four eggs well beaten ; mix well, and bake an hour and a half. 2. Hoil one pint of milk ; while boiling stir in one lar^^e i.iblespoonful of Indian meal, cool a little and u three eggs well beaten, one pint of cold milk, ne tp 'espoonful of flour, one-half cup of su :ar, one cu^ f loiasses, one teaspoonful of ginger, one V.I. Ciii!iaiiii;.i, a iiLLic i.ait ; uake an nour ana a nail. 3. Tur a two-quart pudding use two teacups meal; moisten the meal with cold water, then pr-ur over it one pint boiling water ; add one taL .spornful of ■ii f" M 144 '^'''' ''''^'^^^^^r COOA' fWOA-. \l butter, two teirnr^e .c eg«s, well hS'b.fo;f';d°r"'''^^"''^'"'''"-oe ^"';:'-'t milk ; season wiUMv,,lv"^'' "'"'■''" "" "*" bake slowly l,alf .„ hour 0^;:;:,^ ^'"^^' ''^ P^'^fe^^d ; sourtt.^?^^^!,",^^'"^-^^ -■^' '--"■^•f cups "m, meal unlii of ,he ro, I "^ ' "'^" ^'^^ i„ drv cakc.s-pc.rl,:,ps a li le u '^ '"'^■•'"'.'f f"r Sriclclle' 'ayf • of bread crumh?",": f JP'" ^'icecl. then a =>"d small bits of butted 'f"" «P'"'1*o one of butter the si^e of Z i,Z ' 'Pf"S;^^. and a piece <--™mbs on top; bake r>'- ^'." a layer of bread Without cream ' '' "'^■^' '•■"'"er with or sh^r:rn?trto'to,"r'"-^"- P<- i"'o .... fbells, place in aX. ,Uh ''1 '° '' '^'■^'•''k the e-tS. Jet Ihent boil i„ a s ?' f ' '" ""P' "^ '^"'O" Peel "V^''«'-' and sprukfeU,:"f':'''""^-->'-'- '''''d^,nake a custa'rd and provT v"" '^'^ ^^'^P-' ■•i-.a,:d bo7 theu?^- 'i'il^^P'-' of gooseber- cover them ; stir in h!lf n " "-'"""Kb water to a.'Kl when they beco ne "'' "ben fjKli o>- -»" . j^iKb or lour eo-o-c . e^^, • J Ji j^ia:,S cup. toto-^ , bervc in ii then with and Cr >poil stir mucl watc •hire] >()ft \vat(j shou way ThLM as al ing. latte cove Whe it be Re roll ; with and Sn ten c wate two awa) beat( pour Su one lasse teasj ^'V'^'^s, three /^^^ up with IS preferred; '"t'-lialf cups I'l teaspoon. ' ^ift in dry ff^r ^-riddl<'- •i teacup of iin Havort (! '■ put inn> ^^l then a J^Jed over, t-'s use one ind a j)iece f of bread •r with or into enrrr. ^ «I ^^^ V the i^iro-. mon pee], • till they ? shapes, ;:ooseber- water to I butter, i^oun;h a nd then "i've in a rUDDIXGS, U5 f su cream ,• gar then stir in the well-beaten white of an ejxjr ; flavor f- ' w ith lemon or nutmef]j ; add one cup of boiling water, .iIkI mix just before brinj^^ing to the table. Cracked Wheat.— Ihis excellent dish is often -s. and .sprinkle .1 e Z , Vf '"" " ^'^*-'^"^'e pounded ice ; let it stand two i c^ur '^ "■'"' , ^"^a^ and ""^^set aside for an hour lon-'er ' ""•" th"'-'^"g'>ly, Extra Nice Dessert Tn= J" A I , <^""sis.ing of three eTsotTn '"'',' 'P''"^^ ^■'^'^e, 7'P iiour, two teaspSon? Is •', •''"''-" ''"ga^ one free tal.lespoonfuls bo w,;^ TP°"'^'«^' --i"'' freecakeson round tins It ,"■= """ "'" >"ake -•'g'-t ; then n,ake a o I'ao^ r'7' f"-" ^ ^lessertfor quart of n,i!k, two Iar"e ^s 'n'vr"''"*''"^ «f «'« f^'ls of „,,,ij^, .sugar -noufi; T ^^''r ''''''''•'■^Poon- "»e-half pinlof 7hick'cr^am TT "" cake / take fro.b ; su-eeten and season ,0 v"''','" '- '° ^' ^'"T of raspberries, cherrieT and 1 "f " "" '^'-' "^de ^ vviiii a little corn starrh *^ ' ^ Foam Sauce.-One teacm f I f ttacupful of sugar, two-thirds PUDDINGS. 147 f ^ run of butter, one teaspoonful of flour beat "^LtSaucc-Beat two taWe,,oonfu.s ofbutter ,„a neady a pound o sugju u U h^u , ^ t^^ irrtaClt and sUHnto it two cups of boiling wtter', and boil a few mmnonts ^^ hiradd about half a cup of cream st.r .n . a ha cup of boiling water and bod ; flavor to taste ju before sending to the t^ble ^_^^^ ^^^,^ pulped w.ll ^°^7; t'^*^. 'ts bet eVu place them f„^£SradjrU,r>e;::ndo^^^^ ;:rU,r:^,pies, and flni.> wUl, the c.ea. wlup.^ Apple Creain^-N- PPl- ;'^^,^,j ^^,j ^.^ ^^^^ ;!UP;!^V:. 1 "h and "Ju : tablespoonfuls of sugar ; buatuiv'^rr -. cwcetened cream \v liisi. until sUtr; and serve with swcetc, flavored to taste Apple Floating Island __St^\v ei^ht or nine ai> ,/ ^ ^xt^^^W.SC;:^^^^^^^ a colander, and seasoa I '-1 148 '-''^^^^'^■^^m.^fCOOA-J^OOA-. I '" o"e pint of m,U -T';/;"'' ""'^ °"nce of ^elafln of suf>-ar fnrr^fi ' ^^'^^ four ec-^rc o„ i ft^^atine cTf.} y foo-ether until Jiojif ' V^^ '^"!l ^ cup ana ,,,i,^n nuart of water, skimming ulitn necessa. y , ^irlnarl iuice of halfaciozcn oranges; steep the inc ruicl aiiU jui«.^- '^j- ^^ freezer and freeze like ice cream. Poaches -'- °f '•- Pineapple Pudding. -To the beaten yolks of five hon H s^g'-i.^ little salt, and near])- a cup of boiled cream ; set nito a kettle of boiling water and stir until It begins to thicken ; set into a^. ice creani freezer and when cold add half a pint of cream w!.pped ; put in a mold until cold, and serve with Snowballs.-Boil a cup of rice in water without breakmg the grains ; pare and core some good cook- ing apples; spread some of the rice on pudding cloths, just large enough to cover an apple; set an apple in the center of the rice carefullv, and bo and steam for an hour ; when done serve with a nice lemon sauce. Lemon Custard.-Beat two cups of sugar and half a cup of butter until light ; then add four well- beaten eL-crs. two crrnf..! crackcrs, the -rated rind and juice of two lemon s, and half a pint of milk. rice in one quart nf^int <^^.^f'l°«e.-]ioil one cup of .... .. ,,„, .^^ari ot milk, with sugar and seasoning to taste ; when "^ ■J: Iki rC/DV/A'GS. 151 L, set to coo,, and then add a pint of^^^PPeJ tei;.;::fres;:t^;^^^^^^ seton the-,ce until stiff. ^.^^ .^ 3^,eet milk Rice Cream.-l^o^i a cup .^^^ .M ^ft -irlrl n«r sU^^aF ancl salt 10 Idbtc , l^v^ !;:; itl'^[!e:rcoot t... o^- into ad, ^ sj:r,i:rrcTpoif!nt;;tiist.«,^ „.d ---on and pour o..er the nee. ^^ ^^^. ^^ .^ ^ Lemon Jelly.— ^^<^^^*^ , , crelat ne is cup and a half of ^varm Nvatej vhcn e e ^^^^^^ f ^^"'^"Vd'a cup':^ a hlirof boU,!,g water ; add f "'^^hite 0I an e-! beaten light, and let come to a l-'^aS i-Tlnoia a.^^^^^^^^ Jellied Grapes -a^eabo ^^^^^ ^^^^ „i '^P"";nd a X to e" 1-n a half-cup of water; sugar, and a Ullie mo ^ „„„„, to^^ether in a pud- r'"dM: Vr"5:.r"tt'X. -ver closely, and llai^'t^lysi-^ f- an hour and a half ; eat warm with sauce, or cold ^^^l); ;;;;:;;;j\,„der, in a very little Apple C^stard.-^tew unu '„ ^ ^-^^^ of -^■r^'r'rb\?i"t.;r h rsl'e^and to three ^^STth^tLtd apple, add -^l^ -'j^ su^ar ; leave it until <^;; ^^ • J^^' ;,;\^ of'^fch milk with be eaten cold._^_^^__,j.j^^^^ cupfuls of flour, or Collage ^"""'Yu-'lvuter- one tablespoontul out- sufficient to "\akelhe batter^ o i ^^^^ ter, one cupful sugar, ''''> ^l&f^''Z^"l^^h of cream a teaspoonful soda, one teaspoontui tac ^ 152 THE PREMIUM COOK BOOK. of tartar and salt ; mix the cream of tartar with thj Hour ; beat the whites of the eggs ; put the butterl sugar, and yolks of the eggs together ; then work inj the milk, soda, and salt, adding gradually the flourl and whites of the eggs ; there should be flour enough to make a fairly stiff batter ; butter a mold or dish, and bake ; it may be turned out or served| from the dish ; to be eaten with any liquid sauce. Chocolate Pudding. —Scald together one quart of I milk and three ounces of grated chocolate, and set] it aside to cool ; then add nearly a cup of sugar and yolks of five eggs ; bake, and when done spread whites on top, beaten stiff with sugar, and brown. Corn Starch Pudding.— One quart of milk set into a kettle of boiling water : mix four ounces of corn starch, two ounces of sugar, with a little cold milk; pour into the milk when boiling", and stir until thick ; just before taking from the fire add the whites of two eggs beaten to a stiff froth, and flavor. Cracker Pudding.— One quart of milk, three soda crackers, one ^g<^, a small piece of butter, spice and raisins to taste ; bake. Pudding Sauce.— I. Mix together the yolks of four eggs, four tablespoonfuls of sugar, one table- spoonful of flour, an^ two cups of milk ; set on the fire, and stir constantly until thick ; flavor to taste. 2. Beat one cup of butter to a cream, then stir in a large cup of brown sugar and the yolk of an egg; simmer slowly a few "minutes, stirring constantly, flavor to taste. 3. Rub well together until lidit four lari^e table- spoonfuls of light brown sugar and two ounces of butter ; stir into a teacup of boiling water, quickly and well, until it has dissolved ; on no account omit stirring constantly till well dissolved, or it will lose kWf tartar with thj 3ut tlie butter,! ; then work inl iually the flourl lould be flour butter a mold out or served! icjuid sauce, er one quart of! cohite, and set p of sugar and done spread , and brown, t of milk set bur ounces of th a little cold ;:, and stir until add the whites \ flavor. lilk, three soda tter, spice and the yolks of 2^ar, one table- Ik ; set on the avor to taste, m, then stir in olk of an egg ; ig constantly, PUDDINGS. 153 jr larire table- :wo ounces of water, quickly ) account omit or it will lose ,,Ughtness-, add grated mnmeg to taste; serve ii»)l. , ,1 ^c .,,,p po-o- well beaten '• "'," " f 'li'J is . mil "=" '■«»■-•■' ' ■>"' "•" (1 sh m boilmg water uuu before servmg. ,,, pint of boning water on J -^ /-°„^^^,_ Sne Lemon S*^'^^;-' f^\"J'e-s! one teaspoonful of cup ot sugar, ^o\V^ i^^?;-,, 1 sugar uutil light ; corn starch ; ^eat the e s ^ ^,^,^„ ^^,, ^he -S^S'affspoon^.^ of bunc.;^-^^^^^ ,al)lespoonful of flour, one cup of sugar, „rat and juice of one l'-''"""- , ,,^,f ^up of butter and Strawberry Sauce.- , (g^ ^.hite ^ran-^gg! :nron: ^u-Tstriberries thoroughly -H^Jd sauce ^o^.^^f ^-^^.-S^fla^^ing""u^l llCn juice f"S"lXpe'U a Unife dipped into coldjN^ater. _one pound of currants Eriglish ^Vum Pudding. 1 ^.^,^ Hour, on e- andone PO»';-'/'^''"''rand one pound of bread ,,U pound of 1;';^^?,^ Xf ;:i°orci'tron, eight eggs, crumbs, one fourth of .iponn ^^^,^ one-half pint of, milk, a large J ^^_^^^^ ^^ ^^.te. and one of molasses; . :=; 51 ".juniit several ^.'^'^r'BeSX"esof':i"S'-d P- '" *« Singruse currants if you like them. / ? J.r N in^' ,!! ^54 THE PREMIUM COOK' BOOK'. Imitation Plum Pudding.— Soak some dried ap- ples all night ; in the morning chop very fine, put a teacupful of them into a pint of molasses, and keep slightly warm for an hour or two ; after that add one cup of chopped suet, one of water, one of chopped raisins, a pinch of salt, a teaspoonful of cinnamon, three pints of flour, and two teaspoonfuls of baking powder. Tut the flour in last, and stir all together thoroughly. Boil two hours and a lialf in a bowl or tin pudding-mold. This may be eaten with lemon sauce, and is a good imitation of a genuine plum pudding. Baked Apple Pudding.— Six apples well stewed, quarter of a pound of butter — half of it stirred into the apple while hot — and sugar to your taste ; when cold add six eggs, well beaten, to the apple. Pound and sift six crackers, butter your dish, and put in a layer of crackers and a layer of your prepared apple, and thus until you have filled your dish. Let the cracker be the upper layer, and put the remainder of your butter in small bits upon it. Pake half an hour. Excellent Baked Apples.— Take ten or twelve good-sized juicy apples, pare and core; butter a Ijaking-dish, and put in it the apples ; fill the cavities with sugar ; take a half teacup of butter and table- spoonful of flour, rub together until smooth ; to this put enough boiling water to make it thin enough to cover each apple; grate over them nutmeg; bake in a slow oven one hour or more ; can be eaten with meat, or used as a dessert with cream. Apple or Peach Pudding.— Pare and quarter fine sour apples, and half fill a gallon crock with them ; take light bread dough, roll half an inch thick, cut small places for the air to escape, and spread over the apples as you would an upper crust for pie,* >me dried ap- jry fine, put a ses, and keep that add one e of chopped of cinnamon, ils of baking r all together f in a bowl or 1 with lemon genuine plum I well stewed, tirred into the e ; when cold Pound and put in a layer ^d apple, and tt the cracker inder of your f an hour. ;n or twelve ore ; butter a lithe cavities :er and table- looth ; to this lin enough to lutmeg; bake be eaten w-ith d quarter fine k with them ; ich thick, cut spread over rust for pie,- PUDDINGS. 155 cover and set on U- back o the ^ ^ ^^^ J cook slo..ly or a short t n then ^^^^ ^^.^^^ ^^^^^ rnd'S^VJXrcan be used in the same man- ner. T^^c Pire and core fine Apple or Peach Dumi,mgs.^^^^^^^^ ^^^ juicy apples ; hen t'^^^ J^-'\\^i^k ,„,, fold around round pieces half ^" ;"^" ■; , .' ,t them into a each apple unfil well covered p ^^^^ ^ steamer, let them rise then set U e s ^^^ pot of boilinsxvate^ and steam S^ ^^^ sugar, or cream, use P'=^'^"«^ \ .^ „^^^ almost Baked Apple I5,umpUngs.-Cook^ aPl ^^^^^ entirelywhole.conngor not asjoumt) p . .^_ butter and sugar ni a b^^'"&-P;"'i,',"te them con- closed them in good paste, bake , Das stantly. . Three CCS, one coftee- Apple Batter ?,Yd^^'iS,--2^^tablespoonful of but- cupfid of sour m. k, one large taWesp ^^^_ ter, three If S^'"^'",Pfl"°" toth to make a batter spoonful of soda, f ' *^°"' f "° Xoples as desired, a^s stiff as cake^ "^SXT^utrtl^'t-t apples, and Apple Coddle.- '^r a q ^^ ^_^ ^p. mix them 8"^"^ >' " '^\°",\v tsTu pass through them pies, and <^°°^ ""„%', "^nd of vvhite sugar to each Make a syrup of '^■^' .^ ,' "" ,,1^, ^^a lemons, sliced, pound of ^'Pples • pia - jples . .^ ^^^^ apples look into the syrup, and oou b^'^'-'^ ^ ^^ break clear, then take them up carefully so as no^^ ^^ ^^^^ them, and add an ounce "l^,^^'^, °' -,Uce of lemon .,.rv,n and let it boll up. 1 hen lay a ;i:each apple, -d strain tnesug.ro^..r..i.^^^^ Steamed DumpUng.-1'^e. 1 ^^.^^^ 7 ^56 ri/i J'Aw:.wr:r cooa- -ooa: ''^out an inch thick f h^eov'T " '''^ • '"'^^ one-third butter and two Thir t "' ''■'"''^' '"^'^'-' ^f cri>Tin -I'l • ■ t"0-tlnrdb siip-nr sfiri-,.^1 >„ crtani. /his diini|)l m" nnr 1, . „, ' *','*•' '° ' of fru.., frc-sl> or calmed. ' ''*' "^ ' ">■ "^i"" Apple Pudding.- Pare cLriif • . . and core thom M J>n ' "'' "'"»-' J"'^y^Pples lialf m^d with vatf-r ^' ,' "','° ''' Pndding- ''>e oven ,„,.! tender ^^-.^^ff^^r^^^ '"' ?^' '"'" apple wi.h jdl,, and .seaso^ti,^^ \n:^'=^'''' '^^''^'^ ferred Let tliom stand until coo T ■ T"^'' P"''^' of milk, into wliich stir one Ik f^')^'^ °"<^ P'"t pounded fine, a little s^tlT"^ "f "'acaroons starch, three table, poon 1 'f"^''---^P"«"f"i of corn aether a minute or Ivvo l h ° '"«"' ^5°^' ■•»" to- "•''ites of th-ce el.^s bea 1 '" <=."<'' b^at in the over the apples and Ll ! '" '"' '^''''^ ^'oth. Pour Eat with cream ^"''" '^^""'>' "■■ ''"^'J "nnutes remain until the sk^coL, oTf ""°"t^ '^' ' ■dry cloth; when dry nou.^d « '^^"'>'' ''"'' ^i"" a spoonful of rose-water •h?.-'' '""' °°«^ '"Se with three spoonTulf of 'fin ^hitP '° "" ^"« '™'=' one quan of milk thr^r f^^ar, mix with crackers, four ounces of m. It'' ?"^"'' ^^ I'<^""ded of citr,., cut into bits aid 'r'"""-' "'^' "^"^ •^^'"« gether, and. bake in a .sm-,n f ""^"^'«. stir all to- ingand rint of past, v This" ''',"i^"^"^'' "'"' •'' 'in- cold. It will b.ake1n' hal h'ou '"" " ^?' "•'^'^ Delicious Pudd in., 7 ni '" ^ '1"'*^'^ oven, in Hat-bottomed3,;;S "' '",'"'""" ^"°"S'-" ^^'''ke cut in six or eiglu i^ce ^jJ) '? ';'-'^^>' ^"^ "^e, a P'etts , spilt, and spread with '^^ive it, if not, s wi^'do; roll - apples, anci ^uce made of , stirred to a • of -tiy kind -juicy apples a pudding- ' and set into ■^ter, fill eacli > •'ipice pre- ald one pint >f macaroons iful of corn I^oii all to- beat in the rotJi. Pour fty minutes, iter on to )nds; Jet r rub with a one large 1 stilf fro.h r, mix with f I>ounded <^1 the same 5tir all to- ^vith a lin- best when ick oven. ongc cake y for use, read with 1 bake it. o tliem three done, spread rUDDIXGS. Init^er and return them to the dish. "Make a custard \\\\}\ four eggs to a (juarL of milk, flavor and sweeten taste; pour over the cake and bake one-half ;, >ur. The cake will swell and fill the custard. Delmonico Pudding.-Stir th' e tablespoonfuls of , >rn starch ini > one quart of boihng milk, and let it oil two minutes ; beat the yolks of five eggs with -.X tablespoonfuls of sugar, flavor, -d stir in the torn starch. Tut the whole in a u IJeat the whiles of . - eggs, and stir ii lablespnonf s of sui;ar, and when nice on the top and bake a light brown. Fig Pudding.- One-fourth pound figs chopped fine, one-fourth pound bread crumbs, one-fourth pound sugar (brown), one-fourtl^ pound .net, one- fourtii pound candied lemon-p-el and citron, one •itmcg and live eggs; mix thoroughly, put into a mold, and boil or steam four Ik FlorentiroPudding.-Put : rt of milk into your pan, lot it come to a boil : .ix smoothly three tablespoonfuls of corn starch aiKi a little cold milk ; add the volks of three eggs, beaten, half a teacup of suga: lavor with vanilla, lemon, or anything your fancy"* suggests ; stir into scalding milk ; continue stirring till the consistency of starch (ready for use\ then put into the pan or dish you wish to serve in ; beat the whites of the eggs with a teacup of pulver- ized sugar, spread over the top ; place in the oven a few minutes, till the frosting is a pretty brown. Can be eaten with cream, or is good enough with- out. For a change, you can bake in cups. Gelatine Pudding.— One ounce gelatine, one pint cold milk ; set on range and let come slowly to a boil, stirring occasionally: separate the yolks and whites of six fresh eggs , beat the yolks well, and ill r . MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 m 12.8 i;j: 5 -^ — 2.5 3.2 2.2 3.6 !: lis 2.0 .8 ^ APPLIED IIVMGE Inc 1653 Eosf Mam Street ' ^88 - 5989 - Fox f I I i I. ! >58 TJIE J'AWCM/L •.)/ COO A- HOOK. i ( slir slowly into hot milk ; add half a pound of -lanu- lated su-ar; when quite cold, stir in a cjuSrt of Avhipped cream, Havor with vanilla and lemon ex- tract ; have the whites of the egi^s beaten verv stiff and stir m the last thin^;; pack on ice. ' ^ ' Bread Pudding.-r^ne coffcecup bread crumbs dried and rolled fine; one teacup of su-ar, one quart (^f milk, one teaspoonful i^in-er, a liule' salt three eggs (saving out the whites "of two). When baked spread jelly over the top, then a frosting made of the whites of the eggs and one tablespoonful of sugar. Ketura to the oven until slightly browned. Bread and Apple Pudding.—liutter a puddin'o-- dish, place in it alternate layers of bread crumbs and thinly-sliced apples ; sprinkle sugar over each aver of apples; when the dish is tilled let the top layer be of bread crumbs, over which two or three tablespoonfuls of melted butter should ])e poured Lake in a moderately hot oven, and place two or three nails under the pudding-dish to keep from burning m the bottom. Let it bake from three-quar- ters to a whole hour, according to the quality of the cooking apples. Cabinet Pudding.— The remains of anv kind of cake l)roken up, two cups ; half cup raisins, half can of peaches, four eggs, one and a half pints milk. JUitter a plain puddnig-mold and lav in some of the broken cake, one-third of the raisins, stoned, one-third of the peaches ; make two layers of the remainder of the cake, raisins, and peaches. Cover with a very thin Slice of bread, then pour over the milk beaten with the eggs and sugar. Set in a sauce-pan of boiling ^vater to reach two-thirds up the side of the molcl and steam three-quarters of an hour. Turn out careiully on a dish, and serve with peach sauce, made a: ind of gianu- 1 quart of d lemon ex- en very stiff, ead crumbs sui^ar, one I little salt, wo). When osting made spoonful of ' browned, a ])ud ding- sad crumbs ' over each let the lop vo or three be poured, ace two or keep from ihree-quar- ality of the my kind of , half can of Ik. JJutter the broken ne-third of inder of the a very thin >eaten with of boiling the mold, Turn out nice, made PUDDINGS. ^59 as follows : Place the peach ju ce f om t Ic can n to 'small saucepan ; add an equal volume of ,vater a 1 ttle more sugar, and eight or ten raisins; bo 1 ten Inittesrstrain, a'nd just before serving add six drops of bitter alniond ^^^^^ powdered crackers with a little ^'^l^';^^^^ ^ T^^^^oi three or four tablespoonfuls of sugar ana three oi tterTbeat six eg|s to a froth, -^^-thj^^^ree p n^^^^ of milk, pour over tiie crackers, and let stand till sott. Then bake. ^ of sauce for ^-^-'-^ll^^lfi^:',., t'^poou- cncr-ir one-half cup oi butter, one e^^i^, 'jh i fufof'rrated nut, neg. one lemon, inside grated, three tablesrwonfuls o£ bo.ling '^"^'^■..^^^^.^^^C. of fhe whites of he eggs ^vith four or five tablespoon- Ms of sugar! Spreltd over the pudding, and bake a light brown. f two ^^°°°r tnUlf cS";; • "^^J, pln,Vourutg z^t ^l:"^^^ ^^'"?: rr" ^s ^ orMincr hv de'^rees four ounces ot sugar, nuiun^ Sc oSVntii it is smooth -<• i;^';;,;;'- >-- out to cool ; beat eight eggs to a f^^h a, d nux ^^^.U the chocolate ; pour into a biittereU msn .^^^^ three-quarters of an hour, berve cold ^MiU sugar over it. fourteen even tablespoon- f.,V o?;n.Ted l.rld"^«Jn!Crt:elve tablespoonfuls ■li i i6o THE PRLMIUM COOK BOOK grated chocolate, six e^'-'^s (^wf^ f-iKUo,. r i cn.r,,- ♦ 1 ^t>.t>^> one tabiespoonful vani a su<^ar to make very sweet ^.^t^.r^f ♦^i y^^i^a, .. I -i^ /- e *^'> .■5>vceL. oeparate the vol:< -w^fX w utes of four eggs, beat up the four loXklt^l ?wo wliole eggs together very light with til suV, \Z the nulk on the range, and when it conK-s to" perfec boil pour It over the bread and chocolate ari;i H,. beaten eggs and sugar and vanilh , be sure it ' sweet enough ; pour into a buttered dish • bake one liour in a moderate oven When ro V ' before it is served, have tl,: fouVw it s" 'iaU^n O. use as a merinp-ue 3- One quart of milk, twelve tablespoonfuls of bread crumbs, eight tablespoonfuls of' Xcohte yolks of four e„,. boili,\g water the ^^ ^ ^X^Zs of Iwe ""t; ^uS^eT' til '^U^nd^untU cold and com- nf ^cS to jcdl; then beat in n,. .. hues ote..s. Sauce for Snow Pudding mi Ik, the yolk'i of tive eggs, wi ch th two extra eggs '^fss^sf.'i l6; THE PRhMIUM COOK BOOK. ^2h ^ 't^ ^^r^'^^^ ""P ^^"Sar, and ilavor with v'aniiia, as for stirred sugar. spWuk of ^t?°* Pudding.-Soak three table- spoonfuls of tapioca in water overnight • nut tho i nrTer'of^' '"l""' °?""'"" "'"■^- -"' "'-' '-e- ^n n f ^ ? °"'' • ''^='' "'*= yoll^s "f four e-^^s 'nto a cup of sugar; add three- tablespoonfulso prepared cocoanut ; stir in and boil to, m n ites longer; pour uuo a pudding-dish ; beat the v, tes o four eggs to a stiff froth, stir in three tabtesp^r, fusof sugar; put this over the top and sprinkle w.U. cocoanut, and brown for five minutes ^ Tapioca Pudding.- 1. One cup of tapioca soaked a°er°"pnr'"''?'^-"'"^'= -stove in'oneq a to w-iter. butter a pudding-dish well, and line he bot orr^"""' ■\"'! ",""' ^'P'"- ; --son th ta^ - oca with a spoonful of sugar, a very little cinnamon or nutmeg and salt; poifr it over\he an les Z' bake until the apples are thoroughly do e Ea^ with sugar and cream. ^ ■* ^^ 2. Take ten tablespoonfuls of tapioca wash it !„ warm water, drain off the water, an put't e t n oca a kettle of boiling water, and stir till it thickens then add two tablespoonfuls of butter six o white sugar, one lemon grated (or rtavor to s, the t ste vith good lemon or vanilla extract), remove the pat from the f,re, and having beaten four et very 1 glU, stir them gradually into the mixture Poir n' hou?"'T"' '"'•, '"^' '^^'"^'^ t'-o-fourth^Tf sauce. '■' ''"'' "'^'^ "*^^"» °r custard watr^lill iM,te]f '"T\ °^ ''^P'"^'^ =" h'^lf ^ P'"t of water till it melts By degrees stir in half a pint o£ m.lk. and boil till the tapioca is very thick. Add a A'. flavor with three tabic- Jit ; put the 1 boil three- f four e^2s poonfuls of :en. minutes the whites tablespoon- id sprinkle oca, soaked ne quart of ine the bot- 1 the tapi- cinnamon, ipples, and ione. Eat wash it in he tapioca e pan over thickens, X of V, hite the taste /e the pan eggs very re. Pour ourths of r custard a pint of a pint of . Add a yr/v^/^A'c;.?. I ^^3 well-beaten e,g.su,ar.jdaavc^ ;H:^^:;u;r;rTrii ™s^d.h is excellent i^rated peele of half a lemon, ^^'^'"^ ^ ^^^^ I64 TIfF. rKEM/UAr COOK- noOK. currants, o„c teaspoonfcl c.f Ld a in, H ' "''!!' sp.a, cinnan.on. enough flour to stiffe v."' """ and a luilf hours s,UHtn. Steam one Pi°"r ^^1"\°^.-,-', l'"' "P --S-S in sn,all pudding d M ke . ,^'T r-,"'? ''°«°-" ^f ^^ s«id!'tir:r,';ri:;[,,:"''^"^''i-'ton the stove to or four ora v^is ' , d ' f, •,P"" •^'"'' ^'-■P-^'-«^ 'hree -d put one\^;c: ,t,^: '-- ;'\,^ -o-q-t ^'if'. yolks of two e^r^Tc hiif,% tntm. lake the corn starch ^^^i^^^^^:^/'^^:^''-^'^ scald up, then pour o^er tl,; ^ an' b a" the' Jr', '' of two eggs stiff, and a little n uTvenVed . "j pour over the whole • bake m.M , ^- ^'^""'^ '''"'^ light brown. ' """ "''"'« =""e of a 3- One quart of milk, three e.ra.; f,,.^ i spoonfuls of corn starch use the yolks com .?''',!" and mi k and m-il-^ o i -i , >^^"^'^' ^o^" starch, until cold, pare and slice f '"''''■^'' ''^^ " ^•^^"d -ith two cu^.s f "^uir xn,r the°?"f ^ •''" "" ''^h, oranges, sti^ all togethir' en out 'f™, °""'' ""^ beaten with a littles, "nr r J '"" '"'""^s, well set in the oven for .,f^ "'^ ^°P °f "^*= "''o'e, iiieoven tor a few moments tn Nrown • u- :' gei very cold before serving. ' " ' '^' " Peach Meringue.-Put on to boil a <^r-,n/ of new mdk, omitting half a teac^iVwitlf C g rUDDIXGS. iG: moisten two tablespoonfuls of corn starch. \\ hen the milk boils, add corn starch, stir constantly, and V lien it commences to thicken, remove from the In-e ; ;dd one tablespoonful of perfectly sweet butter, let cc.ol, then beat in the yolks of three e--s^ until the ( ustard seems li-ht and creamy, add one-half teacup ,,f fme su-ar; cover the bottom of a well buttered ], akin-dish with ripe, juicy peaches that have been n.iredr stoned, and halved ; sprinkle two table- spoonfuls of su-ar over the fruit, pour the custard over gentlv, and bake in a quick oven twenty ,ninut?s ; draw it out, and cover with the well-beaten whites of the three e^-s ; sprinkle a little hue sugar over the top, and set in the oven until brown, bat warm with sauce or cold with cream. Peach Pudding.-Set eight or ten peaches into . inidding dish, half fill with cold water, cover , i.,selv and bake until almost done. Drain otf the water, and set to cool. When cold pour over them I bitter made of one quart of milk, live eggs well b.-aten, eight tablespoonfuls of flour, one-half tea- MM.onful salt, butter size of a walnut, melted ; two 1 iblo,spoonfuls sugar, if preferred sweetened, and one and a half teaspoonfuls of baking-powder, io he eaten ^vith sauce. • ,. • i ,,.. Palace Pudding-Two eggs, their weight m butte Hour, and white sugar; put the butter in a pan before the fire till half melted ; then beat to a cream ; beat the eggs (yolks and whites) together for ten minutes ; mix gently with the butter add the sugar, and then f.ie flour by degrees ; add a very ,. ^^, , -,,,1 i,.,«^.« t^e^l • ^>^lf till CUDS, ana iiuie nutmeg ana iv,iii-.-ix ^^c- . , - bake in a slow oven half an hour. Printers* Pudding.-One cup of suet chopped fine, two eggs, three tablespoonfuls of sugar, one % i66 yy/A PRE^riCM cook nooK, cup of milk, one cup of raisins, one cup of currants, one nutnie'4 or lemon extract, two teaspoonfuls of baking-powder, and dour enough to make a batter, Boil o" steam two hours. A good Plain Pudding.-Cover the bottom of a buttered puddin- dish with pieces of bread soaked in a milk, then a layer of chopped apples or berries, add su^ar and spice if liked. Proceed till the dish is full, having bread at the top. Moisten all well with milk, and bake three hours, closely covered. Jelliod Rico.-To three pints of nulk put a teacup of rice and a little salt, cover it close, and let it simmer about three hours ; beat it well, and put it into molds, and eat as blanc-mange. Royal Pudding.-'rhree-quarters of a cup of sago, wash(.'d, and put into one quart of milk ; put into a saucepan, and stand in boiling water on the range until the sago has well swelled. While hot put in two tablespoonfuls of butter with one cup of white su-ar When cool add the well-beaten yolks of four e^'-Ss, put in a pudding dish, and bake from a half to Uiree-quarters of an hour, then remove it from the oven, and place it to cool. Beat the whites of the e/ COOK IfOOK. - One cup of chopped beef suet, one cup of mo- lasl;? one Tup of mUk. three cups of Hour, one egg, onet^xspoonf .1 of salt, and three fourths of a tea- ^poonfu'of soda, one cup of raisu.s ;'"--;'; ^'j steam two liours ; Serve with liquid sauce, tf.ivorccl "'J OufSnt of bread sponge, one cup chopped suei one c ip brown sugar, one cup sweet milk, one hr.e cup r,aisins, one and one-half teaspoons cinna- mo-n! on'e of cloves, one of_ salt, one and one-hal teaspoons soda, tlour to maice very sti f. 1 ut in a two-quart pan, and steam two hours and a-lia f. Do no? lift the cover until done. Make any kind of sauce you like best, and serve hot. seamed Suet Pudding.-0„e cup of s oned and chopped raisins, one cup of hnely-choppec suet, ^necup'of brown sugar, one cup of sour milk one. teaspoinful of saleratus, and Hour to ^'\'''^''^ stiff like bread. Steam three hours, berries or nirrints may be used instead of raisms. p\a n BoUed Pudding.-One cup sour cream one-half cup molasses, one-half cup melted butter two and one-halt cups Hour, one teaspoonfu soda . I°e s- t Mix molas.ses and butter together and be t until very light ; stir in the cream and salt and th:rtheHour^nulu.Uly,uiUilitisasmoothb« a ;^:^;i;:trdi^:;;v:r;id; thoroughly ami, ,.H^ buttered mold an hour and a half, i o be eaten not with sweet liciuid sauce. , AMtn swecLiiLi Kive e^^'^-s beaten separately, onTttfof'^s"'^- fo;rr\aWe'^roonfuls^ cor r starch, ^i' 'i\'!d V' " 1 ttle cold milk, and added to the volls and 'suc^ar; boil three pints of milk and add he other i gredients while boiling; remove from the fire when it becomes quite thick ; riavor with rr/uuxGs. 169 i cup of mo lur, one tgg, hs of a tea- nix well, and ice, tiavored :up chopped iet milk, one poons cinna- and one-halt IT. Put in a la-half. Do anv kind of p of stoned :hopped suet, our milk, one ) stir it quite Berries or s. sour cream, melted butter, Donful soda, a together, and I and salt, and mooth batter ; , and boil in a o be eaten hot en separately, of corn starch, added to the milk and add ; remove from :k ; riavor with vanilla, and pour into a baking-dish ; beat the whites of the eggs to a stiff froth, add half a cup of sugar, turnoveTthe puddim,^ ; and place in the oven and l,t brown slightly. 'lo be eaten with this sauce: ^ oiks of two eggs, one cup sugar, tablespoonful of luitter ; beat well ; add one cup of boiling milk, set (,n the stove until it comes to boiling heat, llavoi Nvith vanilla. . 1 u u Vermicelli Pudding.-i- Into a pint and a hall 'S boiling milk, drop four ounces of fresh vermicelli, md keep it simmering and stirred up gently ten minutes, when it will have become very thick ; then mix with it three and one-half ounces of sugar, two ounces of butter, and a little salt. When the whole i. well-blended, pour it out, beat it for a few minutes t , cool it, then add by degrees four well-beaten eggs, ilic grated rind of a lemon ; pour a little clarihed 1. liter over the top ; bake it from one-half to three- t irths of an hour. , ^ , ,. 1 J. IJoil in a quart of milk the rind of half a lemon, ■\ 'lick of cinnamon, and four ounces of sugar, for Mi^rterof an hour. Strain the milk, set agam on tl,- fire, adding four ounces of vermicelli. Stir it, aiid let it boif twenty minutes. Then pour it out, r a stir in two ounces of butter, and two tablespoons cream. Beat up the yolks of six, the wiiites of itlitee c'-gs, and mix quickly. Pour at once into a ll.'i'.erecrdish. Bake in a slow oven three-quarters m hour, sift sugar over it, and serve hot with any ..L' pudding sauce. Flavor the sauce with vanilla. 170 THE PREMIUM COOK BOOK. PASTRY. For pastry use the best of materials. In warm weather keep the paste in the refrigerator until wanted, and bake in a hot oven. A well-beaten egg rubbed with a bit of cloth over the lower crust of pies will prevent the juice from soakins: through it. Puff paste should always be made of sweet, solid butter. The juice of fruit pies, if thickened with a little corn starch, will not " boil over. " In making a good pastry it is necessary to have the butter sweet, the lard fresh ; the flour should be of the best quality, and sifted ; the water for wetting as cold as possible — ice water preferable. In rolling the crust roll always one way, and bake in a quick oven. Pastry.— To one cup of water take one-half cup of lard, a little salt, and some flour ; mix together with a knife. When stiti enough roll out on a board, spread on with a knife a layer of lard, and sift over a little flour; roll all together, and then roll out on the board again, repeating this three or four times, the entire amount of lard used for one cup of water should be about two cups. Puff Paste.— A. One pound of flour, one pound of builer, one c<:ir : mix the flour with a &t-> ■• lui 11 P u f butter the size of an egg, and tiie itg^^ to a very stiff paste with cold water ; divide the butter into six equal parts, roll the paste, and spread on one part •iT. e refrigerator of cloth over le juice from : sweet, solid i with a little )Sary to have )ur should be „'r for wetting e. In rolling id in a quick one-half cup mix together it on a board, and sift over n roll out on »r four times, cup of water ^ one pound ill a lump of :o a very stiff tter into six 1 on one part PASTKY. 171 of the butter, dredging it with flour. Repeat until all the butter is rolled in. 2. Take one pound of sifted flour, on which sprinkle a very little sugar ; take the yolks of one or two eggs and beat into them a little ice-water, and pour gently into the center of the flour, and work into a firm paste, adding water as it is necessary; divide three-quarters of a pound or a pound of tirm, solid butter, as you prefer, into three parts ; roll out the paste, and spread one part of the butter on half of the paste ; fold the other half over, and roll out again, repeating the process until the butter is all rolled in ; then set the paste on the ice for fifteen or twenty minutes, after which roll out again three times, each time rolling in the opposite direction ; then put on the ice again until cold, when it is ready for use. It will keep several days in a refrigerator, ])ut should not freeze. Apple Tarts.— l^i^re, quarter, core, and boil in a half teacup of water until very soft, ten large apples ; beat till very smooth, then add the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar, <.r more if not sweet enough; beat all thoroughly; line little tart tins with puff paste, and till with the mixture ; bake five minutes in a hot oven. Sliced Apple Pie.— Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter and a table- spoonful of water ; dredge in flour, cover with the top crust, and bake half to three-quarters of an hour ; allow four or five tablespoonfuls sugar to one pie. Or, line pans with crust, fill with sliced apples, put on top crust, and baice ; take off top crust, put ia 172 THE PREMIUM COOK BOOK'. sugar, bits of butter, and seasoning ; replace crust and serve warm. It is delicious \vith sweetened cream. Lemon Custard Pie — Grate the rind of one lemon, squeeze the juice into one and one-half cups of sugar, butter the size of an egg, one tahlespoonfui of fiour, and the yolks of four eggs ; stir all together as for cake, and pour over it one pint of boilino- milk; beat the whites separately, and stir in after ft has cooled a little, then bake in a crust as vou would a custard pie. Two-crust Lemon Pie.— Line your pie-dish with a good crust ; roll 3'our lemons to soften them, grate the rind of one large or two small lemons, cut the lemons m thm slices, pick out the seeds, spread evenly one layer over the crust, spread one cup of sugar over the lemon ; then add one cup of paste made by taking four tablespoonfuls of fiour, wetting It with cold water the same as you would do to make starch ; turn boiling water on it, stirring while cook- mg on the stove for a few moments, adding a pinch of salt, with the grated rind of the lemons. When thickened enough pour it over the sugar and lemon • cover vyith a crust, cutting slits in it to let out the air! iiake slowh'. Lemon Pie.— i. Two lemons, half cup sugar, yolks of four eggs, one quart milk, two-thirds cup of Hour • whites^ beaten ; put over the top when pie is done! 2. Three eggs, one grated lemon, one cup of sugar one-half cup of water, two spoonfuls flour ; bake- beat the whites^ separately, and add sugar, not quite as much us for frosting ; put into the oven and brown a little. Two lemons, juice, and rind grated, two cups tnte sugar, one cup of cream or rich, sweet milk of j^m epiace crust 1 sweetened ind of one ne-half cups d^lespoonful ■all tof]^ether It of boilinir ir in after it LS you would le-dish with them, grate >ns, cut the eds, spread one cup of up of jxiste, )ur, wetting do to make while cook- ing a pinch ns. When ind lemon ; out the air. jugar, yolks ip of Hour ; )ie is done, ip of sugar, )ur ; bake ; , not quite and brown I, two cups jweet milk, PASTA' y. 173 two tablespoonfuls of corn starch mixed with the volks of SIX eggs ; bake in a rich crust ; beat the vvhites to a stiff froth with eii^h tablespoonfuls of ])ulverized sugar ; spread on the -op of the pies, and l)rown. This will make two pies. 4. Grate two lemons, two cups of sugar, two eggs, lialf a cup of water, one tablespoonful of butter, one of flour. This will make half a dozen pies. 5. Grated rind and juice of one lemon, to which add nearly a cup of sugar, and piece of butter half the size of an egg ; into one cup of boiling water stir one tablespoonful of corn starch beaten with the volks of two eggs; bake with an under crust, and when done spread over the top the whites, beaten stiff, with a little powdered sugar, and return to the oven to brown. 6. One teacupful of pow^dered sugar, one table- spoonful of butter, one egg, juice and grated rind of one lemon, one teacup of boiling water, one table- spoonful of corn starch mixed in a little cold water, cream butter, the lemons and sugar together, and pour the hot mixture over them. When cold add beaten egg. I^ake. 7. One cup of sugar, two tablespoonfuls of corn starch, and a cup of boiling water, butter half the hi/e of an egg, the grated rind and juice of a lemon ; c<;ok together till clear, and when cold add the yolk <'f an egg. Line the plate with paste and bake, then I'l. putting on the white of an cgr>cs "Pirt — '['hn^e sf)da crackers rolled line, one cup of cold water, one cup of molasses, «'u''half cup of brown sugar, one-half cup of sour • :^icr or vinegar, one-half cup of melted butter, one- half cup of raisins, one-half cup of currants, one egg '74 rilE PKEMIVM COOK BOOK', beaten light, one teaspoon of cinnamon, one-quartei" teaspoon eacii of cloves, allspice, and nutmeg, live apples chopped fine. Mince Meat.— i. Two pounds of lean beef boiled • when cold chop fine ; one pound of suet minced to a powder iive pounds of juicy apples, pared and chopped, two pounds of raisins seeded, two pounds of sultanas or seedless raisins, two pounds of currants one-half pound of citron chopped, three tablespoon' fuls of cmnamon, two tablespoonfuls of mace one tablespoonful of allspice, one tablespoonful of fine salt, one -rated nutmeg, three pounds of brown sugar, one-half gallon of sweet cider. Mince meat made by this recipe will keep till spring. 2. Three pounds of beef chopped fine, six pounds ot apples, one pound of suet chopped fine and mixed with the meat, four pounds of raisins, six jjounds of currants, one pound of citron, one pound of candied lemon, and two pounds sugar, a tablespoonful of salt, two oranges, grated, and powdered cinnamon mace, cloves, and nutmeg to taste. Add three pints ot boiled cider, and set on the stove, stirrincr to pre- vent burning, until thoroughly scalded. Add enough sweet cider when using to make it moist. * Cream Pie.— i. Place one pint of milk in tea-kettle boiler until hot (not boiling) , add one cup white sugar, o'le-half cup liour, and two eggs, well beaten • stir rapidly until thoroughly cooked; flavor with lemon or vanilla ; pour over crust, which should be previously baked. Beat the whites of two eggs to a stiff froth ; add three tablespoons of powdored^uo-ar • pour over the custard; set in oven, and allow tJ come to light brown. To be eaten cold. 2. l^iree eggs, one cup sugar, one and one-half cup tlour, tablespoonful of sweet milk, two teaspoon- one-quartei" nutmeg, five beef boiled ; minced to a pared and vo pounds of of currants, tablespoon- mace, one >nful of fine !s of brown Mince meat six pounds sand mixed c pounds of '. of candied spoonful of cinnamon, three pints ring to pre- .dd enough n tea-kettle cup white ell beaten ; lavor with should be 3 eggs to a Ted sugar ; d allow to d one-half ) teaspoon* PASTRY. ^75 fuls of baking powder ; bake in a shallow pan. Cream: three eggs, one pint of milk, three table- spoonfuls of flour, five tablespoonfuls sugar ; a little salt, flavor to taste, and boil until thick. ^ Cocoa-nut Pie.-Open the eyes of a cocoa-nut with a pointed knife or gimlet, and pour out the milk mta a cup • then break the shell and take out the meat and grate it fine. Take the same weight of sugar and the <^rated nut and stir together ; beat four eggs, the whites and yolks separately, to a stiff foam ; mix one cup of cream, and the milk of the cocoa-nut with the sugar and nut, then add the eggs and a few drops of orancre or lemon extract. Line deep pie-tins with a nice1:rust, fill them with the custard, and bake care- fully one-half an hour. Cream Puffs.-Melt one-half cup of butter in one cup of hot water, and while boiling, beat in one cup of flour, then take oil the stove and cool ; when cool, stir in three eggs, one at a time, without beating; drop on tins quickly, and bake about twenty-five minutes in a moderate oven. For the cream : XymI Dint milk, one egg, three tablespoons sugar, two lir^-e teaspoons flour ; boil same as any mock cream, and flavor with lemon. When baked, open the side oi each puff, and fill with cream. French Pufls.-One pint of sweet milk, six ounces (;f flour, four eggs, half a salt-spoon of salt; scald the milk and pour over the flour, beat until smooth, whisk the eggs to a froth, and add to the flour and milk when sufficiently cool. Have ready a kettle of K^.iiiivr lard, and droo one teaspoonful of the batter at a Time into the lard, and fry a light brown; sift the white sugar over them, or eat with syrup. Cream Tartlets.-Make a paste with the white of one and yolks of three eggs, one ounce ot sugar. 1 70 rui- J'KEMWM COOK BOOK. to the thickness of a nM.r; } " '«''">' ^ ^°" «"t patty-pans «id it fill mf, °^ f " ,"'^''' ""*-' «°>"e in a moderate oven u 'T""^'''^ ""'' ^"^ ■^'''ke and (111 witl. jLro pr e ve:'"u,yT'r "^'^ ^'<=^' a spoonful of\vi,ipp,'d cre^n^ ' '' '' ""^ '°P P'^'^<^ Delicate Pie.— I'o stewed Tnt^l,,.. o- ■ four pies, one-half p.n.nd "f ,,n£ six", '!'' ^°'' separately, one nonnd „f ..,, n' *^^"Ss beaten the app,el',,ein/S tM&!^J'!i '--' i^ake as a tart pie. aauing the eggs. and'■S^;;!h'a^n.:r"S'^,'"^"'''^'^ "^'' P-^^, preserves ; over which .,?,■ f^'^^'^^^'y °'- raspberry of nnely-chcl^^^al K ' ';:Sch:" 'f '^■■^P°''"f"'' one-half o.nce of candied le o d cl nirV "/^ >-oii.s and .Cwi!;;roVrfSTf"r'r'''^°".^ ahnoiK essence I'^nf n* ' '^ ^^^^ ^^«ps of ""ixture inTo the sonp nlat! ' '^"^/^^ '""' P°"' '''« «ake in a n.oderallv « , '"■ "'" I"-^'«<^rves, etc. sprinkle or sift a Ih L T ", "^T"- "''-" ^°W. top. A little cre4 eaen'« ■!■,■?•'' '"^''' "'■^' ">« Good Pie CrnTf. r " '" '■' ^'""''^ addition, corn meal .?2nn ri ^'''''P^P""^--^'^"^'! I«>ts of v'i.i. sweeh^i;; 'Lfd°":dd^t,::tfsarya:'"- "^ hot oven. ^ ^'^'^ i L)ake ni a of'^hre\°t>,^onr">J:?:-Hl''/''-^ ^'"'?' ""^' -'^ i"-e tablespoonf Is l?m I '•^'^''^^P^onfids sugar, three '"ix well take "'a ra?g;\:"'^ P''" ^^^ ^-""P ^ above mixture in • !) 1 , ^">' P""^ i PO""" the is enough fo'r.h;ee';ir"lL:;tnt:°'' ^"^'^ '^''''^ PASTRY. 177 f flour suffi b'; roll out , line some -, and bake e the rice, e top place ficient for ?g-s beaten ith lemon, the eggs. 'ch paste, raspberry ^spoonfuls urse) and to shreds, alf pound Hed, four drops of pour the rves, etc. >en cold, 3ver the iddition. parts of wet up ike in a nd juice r, three ■ syrup ; 3ur the . This Apple Pie.— Fill the pie crust with sour, juicy apples, pared and sliced thin, put on the upper crust and bake until the apples are soft, then remove the upper crust, adding sugar to taste, a small piece of butter, and a little grated nutmeg; stir this well through the apples, and replace the crust. Apple Custard Pie.-Two eggs, four or five apples grated, a little nutmeg, sweeten to taste ; one-half pint of new milk or cream, pour into pastry. Apples.— l^vo pounds of apples, pared and cored, sliced into a pan ; add one pound sugar, the juice of three lemons, and grated rind of one. Let boil about two hours ; turn into a mold. When cold serve with thick cream. Washington Pie.— For the crust use two cups sugar, one-half cup butter, three cups sifted flour, four eggs, one-half teaspoonful cream tartar. For the filling, one tablespoonful corn starch, boiled in one-half pint of milk ; beat the yolk of one egg very light, and stir into the milk, flavor with vanilla, and when cold, add the other half of the milk, and the white of the ^g^ beaten to a stiff froth and stirred in quickly ; spread this between the cakes, and ice it with the white of one egg and eight tablespoonfuls of fine sifted sugar : flavor with lemon. Apple Custard Pie.-Stew sour apples until soft, and press through a colander ; use the yolks of three eggs, butter the size of an egg, with sugar and seasoning to taste, for each pie ; spread whites over the top when baked. Cocoa-nut Pie.-Onc and one^half cups sugar, one and one-halK cups milk, three eggs, one tablespoon- ful butter, the rind of lemon, one cocoa-nut, tinely orated • the crust should be the same as for custard Die. 178 THE PREMIUM COOK BOOK. Ripe Currant Pie.— One cup mashed ripe cur< rants, one of sujj;ar, two tablespoonfuls water, one of fiour, beaten with the yolks of two eggs bake ; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar, and brown in oven. Green Currant Pie.—Line an inch pie-dish with a good pie-crust ; sprinkle over the bottom two heaping tablespoonfuls sugar, and two of flour (or one of corn starch), mixed ; then pour in one pint green currants, washed clean, and two tablespoon- fuls currant jelly, sprinkle with four heaping table- spoonfuls sugar, and add two tablespoonfuls cold water ; cover and bake fifteen or twenty minutes. Hurry Pie. — Take light bread, cut slices one inch thick and as large as you wish ; cut off the crust; put the slices in a plate and spread a -layer of fruit, either preserved or stewed over them ; then put a few spoonfuls of cream over, and liavor as you choose. It is nice and handy for farmers' wives. Summer Mince Pies.,— One cup raisins, chopped fine, one nutmeg, two cups water, tablespoonful cin- namon, two cups sugar, butter the size of an ^g^, one-half cup of vinegar, eight crackers, rolled fine ; cook well together before baking. Orange Short-cake.— One quart fiour, two table- spoonfuls butter, two teaspoonfuls baking-powder, thoroughly mixed with the fiour ; mix (not very stiff) with cold water, work as little as possible, bake, split open, and lay sliced oranges between ; cut in squares and serve with pudding sauce. Pineapple Pie.— i. Grate a pineapple ; cream half its weight of butter, with its weight of sugar, and add the yolks of four eggs, beaten light, then add a cup of cream ; bake with an under-crust, with the beaten whites of the eggs on top. PASTRY. 179 ripe CUP iter, one of like ; frost l;s and two n in oven. ;-clish with oltoni two f flour (or 1 one pint iililespoon- :}'\\v^ table- snfuls cold minutes. IS one inch the crust ; er of fruit, hen put a or as you ;' wives. >, chopped oonful cin- of an egg, Dlled fine ; two table- ng-powder, t very stiff) ible, bake, 2n ; cut in t of sugar, light, then crust, with 2 One i^rated p:=i. apple, its weight in sugar, half its weight 'in butter, five eggs, the whites beaten to a stiff froth, one cupful of cream; cream the butter and beat it with the sugar and the yolks until very licrht ; add the cream, the pineapple, and the whites oF the eggs. Bake with an under-crust. lo be eaten cold. , , • 1 .. Pie-plant Charlotte.-Wash and cut the pie-plant into small pieces, cover the bottom of a puddmg- dish with a layer of pie-plant and sugar, then a layer of bread crumbs and bits of butter, or thin slices of bread nicelv buttered, and so on until the dish is full. Allow a pound of sugar to a pound of fruit, liake three-quarters of an hour in a moderate oven. It preferred, turn over the charlotte a boiled custard when ready for the table. ^ , Pumpkin Pie.- T. C'ut the pumpkin into large pieces and with the skins on ; when done scoop out the pulp, then add two (piarts of milk, four eggs two tableLspoonfuls of ginger, two tablespoonfuls of cinnamon, and one teaspoonful of salt ; sugar to taste. - \ small pumpkin baked ; scoop out the pulp and add two quarts of milk, sugar to taste, one-half cup molasses, tablespoonful of salt, and ginger and cinnamon to taste. , , , ^1 Rhubarb Pie.-Stew rhubarb ; add the grated rind and juice of a lemon, the well-beaten yolks ot two eo-<-s, and sweeten with white sugar ; line pie- tins w^iTh a good crust, and fill with the rhubarb ; bake until the crust is a delicious brown : beat the whites to a stiff froth ; it will be necessary to ^add three tablespoonfuls of powdered sugar ; flavor w.t.i vanilla, and spread over the tops of the pies ; return to the oven until of a light brown. T\\c eggs ana lemon given are enough for two pies. i8o THE rA'EM/L/M COO A' BOOK, Strawberry Short-cake.— i. Make a biscuit paste^ only using mure siiortcning ; roll thin, and put a layer in a baking-pan, spread with a little melted butter, and dust with Hour, and add another layer of crust, spread as before, then another layer of crust, until all is used ; bake in a quick oven, and when done spread strawberries between the layers, turning the upper one crust-side do^vn, spreading with strawberries, and pour over all charlotte russe or whii)ped cream. Orange short-cake can be made by simply substituting sliced oranges for straw- berries. 2. ^[ake a nice soda-biscuit dough, bake in deep jelly-cake or pie-pans, split the cakes, and between the layers spread the strawberries, sprinkled with sugar. Kat with cream. Other berries or peaches sliced and put between the layers are nice. Tarts.— Use the best of puff paste ; roll it out a little thicker than for pie-crust, and cut with a large biscuit-cutter twice as many as you intend to have of tarts ; then cut out of half of them a small round in the center, which will leave a circular rmi of crust ; lift this up carefully and lay on the large pieces ; bake in pans, and fill with any kind of pre- serves, jam, or jelly. Chocolate Drops.— One cup of cream, and two cups of powdered sugar ; set in a vessel of boiling water, and boil until stiff; into another vessel of hot water set a half cup of grated chocolate, and let it melt ; roll the sugar into balls, and dip into the chocolate, and then set away to cool. Lemon Taffy. — Two cups white sugar, one cup boiling water, one-quarter cup vinegar, one-half cup butter ; flavor with lemon ; pour in buttered plates to cool. FASTKY. l8l scuitpaste^ and put a tie melted )ther layer r layer of oven, and Lhe layers, spreading lotic russe n be made for straw- ce in deep :i between ikled with r peaches ■ • I it out a ith a hirge d to have iiall round ar rim of the large id of pre- and two of boiling vessel of Le, and let ) into the one cup 2-half cup •ed plates Chocolate Caramels.— One-half pound chocolate, two pounds sugar, two tablespoonfuls vinegar, two teacups milk, one lump of butter twice the size of an egg, six tablespoontuls molasses ; boil until it hardens in cold water. A Pretty Tea Dish.— ^lake a short, sweetened pie- crust, roll thin, and partly bake in sheets ; before it is quite done take from the oven, cut in squares of four inches or so, take up two diagonal corners and pinch together, which makes them basket-shaped ; now fill with wliipped cream or white of egg, or both, well sweetened and flavored, and return to the oven for a few minutes. Raisin Pie.— ^)ne lemon juice and yellow rind, one cup of raisins, one cup of water, one cup of rolled crackers. Stone the raisins, and boil in water to soften them. Sweet Potato Pie.— Scrape clean two good-sized sweet potatoes ; boil ; when tender rub through the colander ; beat the yolks of three eggs light ; stir with a pint of sweet milk Into the potato ; add a small teacup of sugar, a pinch of salt ; flavor with a little fresh lemon, or extract will do ; bake as you do your pumpkin pies ; when done make a meringue top with the whites of eggs and powdered sugar ; brown a moment in the oven. Orange Pie.— I. Beat to a cream one-half cup sugar with a tablespoonful of butter, and add the beaten yolks of four eggs, the grated rind and juice of two oranges, and then the whites of the eggs, beaten stiff ; bake with one crust. 2. Take four good-sized oranges, peel, seed, and cut in very small pieces ; add a cup of sugar, and let stand ; into a quart of nearly boiling milk stir two tablespoonfuls of corn starch, mixed with a little l82 TIfE J'KEM/UM COOK /IOOA: water, and the yolks of three e^r. \yu^ ., • . done let it c<^ i/, ,„iv ",•,,, fp" ^^'"^" ""^ 'S ^vhites JlUc . ,„ .n onei, f '' /""""« °' ""-■ it over ll.c 10^0, ^ "T'^'""^''' ^ "P'^'^A seco„,i. 5r,„x:; I'rB,':::; "" '"^^^^ '°-- ^' f-^- tw^\aV^.j;::o:rrorc:;rn'Mth'"' "^ °"f ,°t^-' U^^^^Mix and bake n, one or two pies. To be eaten Oystor Patties.-Line small nattv-Dans wltl, „„«■ 5-'"ind';n,V'-"' "'['[ -^'-^ °>^'-'- ''^^ "f '-t p«-jj]jcr, ana salt, snrink e ov^t i Ufti... ^i i i ,' boiled c,,s, cboppL, 0Ulo:-n^^,K Z r^'"):,^ ::yr:.;:d'i,akr^Se^:i;;/:rT,/[;;r--">'''e move them to a large phuterl '''" ""''' "^ ^^- Malborough Pie.-Six tart apples six oimrps r.( ti ic eans, or re- ounces of 1, six eggs, < the juice ; them, stir then add nder-paste >da-biscuit an inch itli sugar idd about per crusf, im. CUSTARDS AND CREAMS. Apple Meringue.-Pare, slice, stew, and sweeten siK Uirt, juicy apples. IMash very smooth, or rub ihrou-h a sieve. Season with nutmeg or lemon peel. ° Line a generous-sized plate with an under- crust, and bake first. Whip the whites of three ecry dropping little specks of bright jelly on each island will be produced a pleasing effect. Also by filling wine glasses and arranging around the stand adds to the appearance of the table. Velvet Cream.— Two tablespoonfuls of strawberry jelly, two tablespoonfuls of currant jelly, two table- spoonfuls of pulverized sugar, whites of two eggs beaten stiff, then whip the cream, fill a wine glass one-half full of the whipped cream, and fill the glass with the above mixture beaten to a cream. Chocolate Custard.— Make a boiled custard with one quart of milk, the yolks of six eggs, six table- spoonfuls of sugar, and one-half cup of grated vanilla chocolate. 1)011 until thick enough, stirring all the time. When nearlv cold, flavor with vanilla. Pour into cups, and put the whites of the eggs, beaten ■with some powdered sugar, on the top. Russian Cream.— One and one-half quarts rich milk, one cup sugar, one-half box gelatine, four nilla to taste. Dissolve the gelatine in the '&&>*'» flavor with of cream, ne pint of •, then stir three eggs taste ; stir ; thickens ; whip the seten, and . Take a the crearn, i islands " ttle specks roduced a asses and ppearance strawberry two table- : two eggs wine glass 11 the glass 1. istard with six table- ted vanilla ing all the ilia. Pour gs, beaten uarts rich atine, four ine in the CUSTARDS AND CREAMS. 187 milk, add the volks and sugar ; let it come o a boil, Uien remove from the fire. When cool, add whites of eggs, etc. Pour into mold to be eaten with cream, '^ Pink'crtam -Three gills of strawberry or currant iufcc mix '^t^'one-haU pound of powdered sugar, Ine-half pint of thick cream ; whisk until well mixed ; serve in a glass dish ^^^^^^^ ^^ Persian Cream.--i>i^soi\c ^enuy rrelatine in a pint of new milk, and strain, men S n a clean saucepan, with three ounces of sugar ?nd when it boils stir in one-half pint of g-d cream add this liquid, at first by spoonfuls o il> o eigh ounces of Jan. or rich preserved fru t ^^ ^ very smooth, and stir the whole until it is near y cold, that the fruit may not sink to the bott J ^f h^^ mold • when the liquid is put to the fruit and stirrec ^'nearly ccld, whisk them briskly toget^.el^ ami last of all throw in, by very small portions at a tint, he strained juice ^f o'ne lemon Put -to a i^ld and let it stand at least twelve hours in a cold place before serving. . Lemon Cream.-Take one !>;•""" '""Iff ^'f, "^"^ fine, one cup of sugar, three-fourths of ^ cup of water, one cup of butter, and three eggs ^f^^^^^ lemot^ sugar, butter, and water, and put them in a mn and fet t come to a boil. Have the eggs well Cen and stir in while boiling ; let it thicken, then tati off and cool. Nice for travehng lunch and '''souflee de IluBBe.-Thrce pints of milk four "^^ ' ^]f t„,Y of '^elat ne. sweeten and llavor to ^«^^^ ' T. M .♦..,-.1 .\< it is taken from the hre taste. stir in the whites beaten to a still froth. Pour into \ I molds, and when cold, eat with cream. i88 THE PREMIUAT COOK BOOK', or^rnfu'f^ ^^^''^^"^•-^'''^^^ ^^""^^s of stale Cake a ™<,»„ „,e, i,, „d tako. s.,„ ,,„„ ."ice o bo.hng water, and let it stand by the fire un bake in,med,ateb: ""^'"'' '"'° ^"P^- ^"^ BoUed Custard.— Allow fiveee the beaten e''s and Lt pour ,„to cups, set the.u in pans of water, and bake ! If U IS baked too long will become watery ' of on?°.^, P'''*'''f'*~'''°"'' ''Sgs leave out' the white «t one, one cup of sugar, one cup of cold water nn« lui ot corn starch, bake as custard ; after it is hik^H cover ,t w,th the beaten white and pulverized — return to the oven, bake a light brown! '"^"'' haTf^;^fn Ug,ar, uiSA At.n '-ts-- - - put into a freezer with ice and salt packed around it. Have ready one quart of peaches, mashed and sweet- ■>^l en ed. When the milk is very cold, stir them in and | 192 THE PREMIUM COOK BOOK'. freeze all together Strawberries can be used in the iame way, but will require more sugar. .Frozen Strawberries.- J'ake nice ripe strawber- ries, put them into a bowl and mash them. Make them rather sweeter than for the table. Let them stand until juice is drawn out, then freeze. Serve with cream or ice cream. . Chartreuse D'Oranges.-Make a very clear oran-e jelly, with one and a half pints of water, six oran^^t^s sug;ar to taste, one and one-half ounces of gelati'^ie- div-ide three or four oranges into quarters, Snd with a sharp knife, remove every vestige of skin of any sort-also the set>cls ; have two plain mold., 01^ about one and a fourth inches more in diameter than the other pour a very little of the jelly at the bottom of the large mold, place in this a layer of orange quarters (if too thick, split in two len-th- ways; cover with more jelly, but only just enough to get a smooth surface ; set on ice to set; when it s qmte firm put in the small mold inside of the sn'fhn.T' ^^^^^^"-^'Y^to place exactly in the middle, so that the vacant place between the two molds be exactly of the same width ; in the vacant place, put more orange quarters, filling up with the jellv, until the whole space is filled up ; place the mold ^on ice and proceed to whip one pint of cream with one-half ounce of dissolved gelatine and some sweetened orange juice, which must be added to it a very little at a time, else the cream will not rise in a froth • when the cream is ready, and the jelly set, remove the inner mold by pouring warm water into it, and nil up the space of the chartreuse with the whinp.d cream. Set on ice for an hour, turn out^'and serve. ' "^ Baked Pears.— Place in a stone jar first a layer of peAi3 ( pears, ; as muc Char and sti like cu: of wan stove, 1 the ego to mak stir int vanilla oughlv your d and fill hours. Tuttj one-hal one-hal congea with a Hron. - eze Usei before the floi ing wel cold w whites sugar t 13 i 1 CAKES. 193 ed in the strawber- . Make Let them ;. Serve ir orange oranges, ];ehitine; mi witJi n of any lcL>, onp liameter y at the layer of length- enou^rh when it e of the middle, olds be ce, put y, until on ice, •ne-half ?etened •y little froth ; 'emove it, and hipped t, and lyer of pea*.? (without paring), then a layer of sugar, then pears, and so on until the jar is full. Then put in as much water as it will hold. Bake three hours. Charlotte Russe.— I^eat the yolks of four eggs, and stir them into one pint of scalding milk. Boil like custard and set away to cool. Pour a large cup of warm water over a half box of gelatine, set it in the stove, but do not let it get hot ; beat the whites of the eggs very light, and add enough pulverized sugar to make stiff; then whip one pint of good cream and stir into the custard ; then the whites flavored with vanilla ; then the gelatine wtII dissolved. Mix thor- oughly and set away to cool (about two hours). Line your dish with either sponge cake, or lady fingers, and fill with the mixture. Let it stand five or six hours. Tutti Frutti.— One quart of rich cream, one and one-half ounces of sweet almonds, chopped fine ; one-half pound sugar ; freeze, and, when sufficiently congealed, add one-half pound of preserved fruits, with a few white raisins chopped, and finely-sliced 'tron. Cut the fruit small, and mix well the cream. _ ;eze like ice cream ; keep on ice until required. CAKES. Use the best materials, and have everything ready before you begin mixing the materials. Always sift the flour, adding to it the baking-powder ancl mix- ing well. If it is summer weather, lay the eggs in cold water for a few minutes, and beat yolks and whites separately, very thoroughly. Mix butter and sugar to a cream, then add sugar, then the yolks o\ 194 THE PREMIUM COOK IWOK. theegors, then the milk and Hour alternately in small quantities, then the whites. thinV'"'^ ''' '''''''^ ^''''' '^ "^^"^ ^""^ ^"^"^ ^^^^ ^^st Bake slowly at first. Cookies, jumbles ginger-snaps, etc., require a qu ck oven ; if they become moist or soft by keepino- put again into the oven a few minutes. ^' While the cake is baking no air must be permitted to get into the oven, unless when necessary to look at he cake, as it is apt to make it fall. The heat of the oven should be even and regular. When cake IS done, It can be tested by sticking a clean straw done "^^^^^"g adheres to the straw, the cake is Soft Frosting. —Ten teaspoonfuls of fine su^rar to one (igg ; beat one-half hour. ^ ,..T''^\'k ^''''"' Frosting.-One-half teacupful of water, three cups of sugar, whites of two eg-s • boil sugar and water until very thick and waxy fbeat the whites of eggs to a stiff froth, and pour the syrup over them, beating all till cool. Then add one-half pound of almonds, chopped fine ; one small half teacup of large white raisins, and a little citron sliced thin Very nice for sponge cake. Chocolate Frosting.— One cake (or one-half pound) 1-rench vanilla, sweet chocolate, grated, one- half cup granulated sugar, three-fourths of a cup of sweet milk, one tablespoon butter, a little salt Loil twenty minutes, stirring constantly: take from the fire and pourinto a dish. When near cool, add one tablespoon of vanilla ; spread on the cake Tf fhp mixture is thicker than jelly, thin it with milk. ' This quantity will ice two cakes, three layers each The best cake is gold cake, baked in jelly tins i CAA'ES. 195 yin small i the last 'equire a ' keeping, permitted y to look The heat hen cake Mn straw e cake is ne sugar upful of gs ; boil beat the rup over If podnd aciip of ed thin. one-half ed, one- . cup of t. JJoil rom the idd one If the . This u The Almond Frosting.— I^lanch some sweet almonds, and when cold pound in a mortar until pulverized ; mix the whites of three eggs and three fourths of a pint of powdered sugar ; liavor with vanilla, and add the ahnonds. Gelatino Frosting.— Dissolve a tablespoonful of gelatine in half cup of boiling water, and strain ; thicken with powdered sugar, and flavor. Hickory-nut Frosting.— Allow one cup of sugar to the white of one egg; beat until very light, and add the hickory-nut after chopping very fine. Apple Cake. — 'I'li^' grated rind and juice of one lemon, one sour apple, pared and grated, and one cup of sugar, boiled together for five minutes, make a jelly, which is to be spread between the layers of the following cake, to make which take : One cup of sugar, butter, the size of an egg, one cup flour, one teaspoonful baking powder; bake in four lavers. Almond Cookie s.— l'^vo pounds of butter, three pounds of sug:ir, one pound of shelled almonds, one dozen eggs, one teaspor&^> 196 ri/li ri^EMlUM COOK BOOK \ sugar, melted i„ water, an-^' covenW\Sf < nowdfred s.T ''^'"■? ""/ ^^"'' '^SS^ «'ilh one pound of stnrch nnH ^ f ^'" ' "]"' ""'•'-'■■^'f ^ tablespoon a rib^ • ne pound sugar, one pound butuTr, one pound Hour three pounds raisins, three pounds currants one-half pouni citron, ten eggs, two teaspoonfuls cuii|^rnon one tea.sooonful cloves, two teaspoonfuls nutmeg; brown the Hour to darken the cake. Bread cake.— i. I'our cups dough, two cups sugar, one cup butter, one cup cream ; two e^^^s one teaspoonful saleratus. Mix with the hands, and add a htt e Hour, also fruit and spices to suit the taste, and let it rise well before baking. 2. 'I wo cups of light dough, one and one-half cups of sugar one of butter, lialf cup of milk, two e-^'s soda or baking-powder, nutmeg. If too thin, stiNn a little flour. Cofiee-cakes.-i. 'iliree eggs well beaten, two cups brown sugar, one cup butter, one cup of nnlk one teaspoonful of soda, two teaspoonfuls of cream of tartar. Work this to a stifT dough, and roU out to about half inch in thickness. Sift ground cinna- mon over evenly, then roll up like roll jellv c ike Cut slices about a half inch thick from the roll, drop into granulated sugar, and bake thoroughly vith sugared side up, ^ -' 2. One pint warm milk, one cofTeecup mt , lard, one-iialf cup yeast ; put in enough flour ^' <: make a stiff sponge, and set over ni ght in 198 THE PREMIUM COOK BOOK. ..( i morning add two coffeecups sugar, four e^^s one easpoonful c nnan.on ; mold and set to risf ag^n after which roll one-half inch thick on a warm botrd cut w,th small cutter, and fry; roll in pounded su4r' and place on separate plates till cool. =" ' Breakfast Coflfbe-eakes.-'l'hree cuns brend sponge, one-half cup butter, little suga , one t^l Ko! hm as bakn,g-powder biscuit. Cu out wkh tumbler or cake-cutter, sprinkle over a little su"a cmnamon, and little bits of butter " ' su^Tw^,*;f°''/^^''^-'- "'"■' '''"^' ""'^-'^^'f cups sugar, whites of six eggs, one-half cup sweet milk one and one-half cups Hour, one-half cipcorn st "rch one-half cup butter, two teaspoonfuls of cream tar- tar and one teaspoonful of soda , lemon to flavor witer. " ''"' "'■''''' ^'•'l °"^-'>'-^'f c"P coki su-nr^'one hff ' '''" r'f ""'^^ ' ""'^ *="P °f Powdered sugar, one-i alf cup of butter, two-thirds cup of corn starch, one-ha f cup sweet milk, one cup flour two S'In. ?• ''^^'^'"f Pr-'-. 'emon o? rose-lva er flavoiing. Cream the butler and sugar thoroughly either wub the hand or silver spoon^ mi.x the corn starch with the milk, and add. Then add the eC beaten stiff ne.xt the sifted flour, into whichlfie baking-powder ha.s been stirred. Cream Puffs.-One-half pint cold water, into which rub smooth six ounces of flour ; put it into a spWer with four ounces of butter, and stir it continuallv over a hre not too hot till it is thoroughly cooked niX l-r™"' •■* ',"'"P "' P"«y ^"d cleav'e offtt oo-o; pJ;r P""""'^^; ,^ooiuns lump and add four eggs, beat well, and then drop on a buttered tin ,J,n neat compact little "dabs," far enough apart no" .to touch when they rise. Have the ov?n about as \ '4 f \ I CAA'ES. 99 eggs, one ise again, rm board ; led sugar, > bread one egor, out witii Ic sugar, alf cups set milk, n starch, earn tar- o flavor. :up cold S 4 owdered ^ > of corn 3ur, two se-water \ roughly, he corn he eo'crs Hch the which 1 spider tinually cooked. off the dd four red tin )art not )out as \ hot as for cookies ; and in turning them lift up the tin. If you shove them before they are set you will have pan-cakes. They should be hollow balls. Bake them long enough so they will not fall when removed, and cool them on brown paper as quickly as possible, so they won't sweat. To fill them take one-half pint milk, two beaten eggs, one-quarter cup of flour or corn starch wet smoothly, one cup sugar, lemon or vanilla flavor; cook it in a tin pail in a kettle of hot water, and stir it so it will be smooth. When both are cold, open the puff with a sharp knife, just a little slit on the side, and fill in one tablespoonful of custard. Citron Cake.— I. One cup butter, three cups of sugar, one cup of milk, three cups of flour, half cup of corn starch, two teaspoonfuls baking-powder, one cup candied citron, and whites of twelve eggs. 2. Six eggs, four cups of flour, two and one-half cups of sugar, two cups of citron, cut in little slips ; two teaspoons baking-powder, one cup sweet milk, one cup butter. 3. Whites of twelve eggs, two cups of butter, two cups of sugar, four and one-half cups of liour, one- half cup of milk, three teaspoonfuls baking-powder, and one pound of citron. Chocolate Cake.—i. Make as for nice cup cakes, bake in jelly cake tins. Icing : Boil together for a few minutes three cups of sugar, and one cup of boiling water ; pour this syrup into half a cake of chocolate grated ; add whites of three eggs, beaten stiff. Put this icing between layers of cake and on top. 2. Two cups sugar, two-thirds cup of butter, one cup sweet milk, three cups flour, three eggs, two tea- spoons baking-powder ; lemon extract. Bake as 200 Tlfl': FRKMJUM COOK JU)OA'. jelly cakes. C'aramel : The whites of three eggs beaten very stiff ; two cups sugar boiled until almost candy ; pour very slowly on the whites, beating them quite fast ; one-half cake chocolate, grated ; vanilla extract ; stir until cool, then put between each cake and over the top and sides. 3. One cup butter, three cups brown sugar, one cup milk, four cups of flour, yolks of seven eggs, two teaspoonfulsof 1)aking-powder, and cup of chcjcolate ; bake in layers ; make another cake with whites of the eggs, as given in the preceding recipe, and put together with frosting in alternate layers. 4. Three-fourths cup butter, two cups sugar, one cup^ milk, two cups tiour, one of corn starch, two teaspoon fuls baking-powder, and whites of seven eggs ; bake in a long, shallow pan ; take half cup of milk, butter the size of an t<^g, cup brown sugar, quarter pound of chocohite ; mix and boil until stiff, then add tablespoonful vanilla, spread on the cake, and set in the oven until dry. Cake without Eggs. — One and a half cups sugar, half-cup of butter, one cup of milk, three cups Hour, two teaspoonfuls baking-powder, one cup chopped raisins, well floured, and added the last thing before putting into the oven ; spices to taste. Cream Cake. — i. Cakk : Pour a cup of boiling water over a cup of butter, add immediately two cups of llour ; Stir until smooth, and set aM'ay to cool : when cold, add five eggs, and stir until well mixed ; .uld a very little soda ; butter a pan ; drop in the mixture, a tablespoonful in a place, and bake in a quick oven. Cream : One pint milk ; when boiling -add half cup of flour, half-cup sugar, and two eggs mixed ; Stir until thick as cieam, then flavor with lemon or '% CAKES. 201 iree eggs :il almost ling them ; vanilla ach cake igar, one eggs, two "locolate ; -vhites of and put igar, one irch, two of seven ilf cup of n sugar, mtil stiff, the cake, ps sugar, ips flour, chopped ig before i boiling itely two aMa)' to mtil well n ; drop md bake idd half 5 mixed ; lemon or ( •# vanilla. Remove the tops from the ca':es; fill the hollows with the cream and then replace. 2. Cake : One cup of white sugar, two eggs well beaten, one tablespoonful of butter, one half-cup of sweet milk, one-half-teasDOonful of 'soda and one of cream of tartar, one and one-half cups of flour ; add a little salt, beat thoroughly, and bake quickly in live or six round tins. Cream: One and a half cups of sweet milk, one heaping tablespoonful of ilour, rubbed smooth in the milk, one beaten ^g^, half a cup of white sugar ; boil the whole together, stirring all the time, until quite thick ; when cold, flavor with lemon, or any extract preferred, and spread between each layer., 3. One cup white sugar, one and one-half cups flour, three eggs beaten separate and very light, two tablespoons water, >ine teaspoon baking-jKAvder. Bake in two cakes. Cream : one pint of milk, one cup sugar, one-half cup butter, three eggs, two table- spoons flour; lemon extract. Cut each cake, and fill with the cream. Cookies. — i. Two cups sugar, one cup butter, one cup milk, three eggs, flour enough to make a soft dough, Lvvo teaspoonfuls baking-powder; roll thin ; sift over with sugar and bake. 2. 'J'wo cups white sugar, one cup of sweet milk, two spoons of baking-powder, nutmeg ; flour enough t|||roll cftit; better if rolled out thin, and a hot oven i^bake in. 3. Whites of two eggs, one large cup of milk, one cup of suiiar. one-half cun butter, two tensnoonful<» baking-powder, flavor with vanilla, rose, or nutmeg; flour enough for thick batter ; beat thoroughly ; drop in buttered pans, cii bake with dispatch. .ranui top 202 THE PREMIUM COOK BOOK, 4. One cup butter, two cups sugar, four eggs, four cups flour, three tablespoons milk, three teaspoons baking-powder. Rub the flour and butter thoroughly together, cream the butter and sugar, beat the eggs separately ; add to the above with a little nutmeg and cinnamon, or any seasoning preferred. Sift in the flour and baking-powder, and add enough flour to mold, and roll out. These cookies will keep fresh two weeks, and if the milk is left out, a month. 5. One cup sugar, one-half cup lard or batter, one- half cup sour milk, one-half teaspoonful soda, just flour enough to roll, baking quickly. Add any fla- voring you wish. No eggs are required. These are very nice if grated or prepared cocoanut is added. 6. One cup sour cream, one cup butter, two cups sugar, two eggs, one teiispoon , soda ; flour ; and flavoring to suit. 7. One cup butter, two of sugar, two eggs, a tea- spoonful of saleratus, dissolved in a cup of milk or water, a grated nutmeg, sufficient flour to make stiff to roll out. Mrs. Caldwell's Cookies.— One cup of butter, one cup of sugar, one cup uf molasses, two eggs, two teaspoonfuls "soda, two teaspoonfuls ginger, flour to mix soft and roll them. Cocoanut Cookies.~T. One cup of butter, two cups of sugar, two cups of grated or prepared cocoa- nut, two eggs, flour enough to make a stiff batter, and teaspoonful of soda ; drop on buttered paper in pans. 2. One and one-half cups of sugar, one cup butter (nearly), two eggs, one cup grated cocoanut, one-half cup milk, one-half teaspoonful soda, one teaspoonful va ^illa; cut out and sprinkle with granulated sugar. Corn Gems. — Two cups of corn meal, two cups CAKES. 203 \ of flour, two cups of sweet milk, two eggs, three lieaping teaspoonfuls of baking-powder, one-half cup of butter, one-half cup of sugar. Bake in gem- })ans. Cocoanut Cake. — i. After using the whites of ten eggs for snow cake, take the yolks, one and one- lialf cups sugar, two-thirds butter, two-thirds sweet milk, two cups flour, one teaspoon soda, one cream tartar, whites of four or five eggs for frosting ; sprinkle cocoanut upon each layer of frosting. 2. Two eggs, two tablespoonfuls butter, one cup sugar, half cup milk, two cups flour, two cups cocoanut soaked in* milk, two teaspoons baking powder. 3. Two eggs, one cup of white sugar, one-half cup of sweet milk, one-quarter cup butter, one and one- half cups of flour, one and one-half tablespoonfuls baking powder. Bake in a moderate oven in pans one inch deep. To prepare the desiccated cocoa- nut, beat the whites of two eggs to a stiilf froth, and one cup of pulverized sugar and the cocoanut, after soaking it in boiling milk. Spread the mixture be- tween the layers of cake and over the top. Ice Cream Cake.— Two cups white sugar, one cup butter, one cup sweet milk, whites of eight eggs, two teaspoonfuls cream of tartar, one teaspoonful soda, three and one-quarter cups winter wheat flour, if spring wheat flour is used, four cups. Bake in jelly pans. Make an icing as follows : Three cups of sugar, one of water ; boil to a thick clear syrup, and pour boiling hot over the whites of three eggs ; siir the mixture while pouring in ; add one tea- spoonfrl citric acid ; flavor witTi lemon or vanilla, and spread each layer and top. Cup Cake. — One cup of butter, one cup of swee \i 204 THE PREMIUM COOK BOOK t r F w c c n ix ir ci St milk, two cups of sugar, three eggs, four cups o{ flour, one teaspoonful each of salcratus, nutme'' aixi cinnamon. You may add a cup of raisins aixi a cup of currants, if you like ; either is good. Cottage Cake.— Three-fourths of a cup of butter a cup of white sugar, one and one-half cups flour' four eggs, yolks and whites beaten separately; I tablespoonful sweet milk, one and one-half tcaspoon- tuls baking powder, lemon, and a little salt. Rubi tne baking powder into tlie fiour. I Cinnamon Cak('.-One cup sour cream, one cup sugar, one-half cup melted butter, one egg, one-half teaspoon soda. Mix as for cookies, roU out and spread ground cinnamon over the top; then roll up as a ro 1 jelly cake, and slice off with a sharp knife ana bake. Any good cooky recipe will do. Cocoanut Jumbles.-One pound of cocoanut grated, three-fourths of a pound of sugar, three ecrcrg large iron spoonful of Hour ; drop on buttered pans' Drop Cookies.-Four and a half cups of tlour two and a half of sugar, one of milk, one of shorten^ ing (half butter and lard), three eggs, two teaspoon- fuls baking powder, a very little nutmeg, and a few caraway seeds ; rub the sugar and shortening to a cream beat the eggs till very light, and stir thoroughly after adding the other ingredients ; drop on buttered tins, and bake quickly. ^ Cocoanut Biscuits.-Ten of sifted flour, three eggs, SIX of grated cocoanut; whisk the e-j^s until very light, add the sugar, then the cocoamrt ; put a tablespoonful on wafer paper in form of pyramid • put the paper on tins, and bake in a rather cooi oven. Keep in tin canisters Delicate Cake.— i. Two ci sweet milk, three-fourths of cup: Sj)0( o\'er one- )OWi \-ory of 11 PI thret nilk, roll I Do half , one an e: )eatt doug ■> - • milk, spool teasp light. ard. loast 3- frv th cup of butter, three ('Ue q i"se 1 suffici ' ^ \\\ "two ( niitnK IT .IV e 10K\ , four cups o{ rat us, nutme;^, of raisins and is good. cup of butter, alf cups flour, st'parately ; a :-half teaspoon tie salt. Rub ream, one cup :; egg, one-half roll out and ; then roll up a sharp knife 11 do. of cocoanut :ar, three eggs, muttered pans, aips of Hour, ne of shorten- two teaspoon- eg, and a few ;hortening to ;ht, and stir clients ; drop CAKES. ^05 i flour, three he eggs until oanut ; put a of pyramid ; I rather cooJ one cup of butter, three cups of flour whites of eight eggs, three small tea- spoontuJs of bakmg powder, sliced citron. 2. Whites of four eggs, one cup of milk, runnino- over ; one-half cup butter, two cups sugar, two and one-half cups fiour, heaping teaspoonful bakincr powder. This makes two loaves. If you want i1 \cry nice, use one cup of corn starch in place of one oi flour. Plain Doughnuts.— One and one-half cups suo-ar three eggs, one-half cup butter (scant), two cups nulk, two spoonfuls baking powder, liour enough to roll out. ^ Doughnuts.— I. Six cups of flour, one and one- half cups of sugar, three teaspoons of baking powder one teaspoon of salt, butter the size of one-half an Q^'g ; mix thoroughly, then add four eggs, well beaten, and moisten with sweet milk until a soft dough.^ Flavor with nutmeg or cinnamon. 2 Three eggs, one cup sugar, one pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture ; add two leaspoonfuls baking powder, and beat until verv light. Drop by the dessert spoonful into boiling iard. These will not absorb a bit of fat, and are the loast pernicious of the doughnut family. 3. Set sponge for them about two or three o'clock ; fvy them the next forenoon. Make a sponge, usinc^ (me quart of water and one cake of yeastr 'l.et i^t r se until very light (about Ave hours is usuallv s'tticient); then add one coffee-cupful of lard two -^ white sugar, three large mashed potatoes, or two eggs (the potatoes are nicer), and a small nutmeg. Let rise again until light' Roll and cut '■I pull otT bits of dough and shape as you like L iv enough to fry at one time on a floured platej 2o6 THE PREMIUM COOK BOOK. \ and set in the oven to warm. Drop in boiling lard, and fry longer than cakes made with baking powder. If the dough is light enough, and you heat it before dropping in the lard, your doughnuts will be deli- cious. 4. One cup of milk, one egg, one cup of sugar, two teaspoon fuls baking powder, half teaspoonful cinnamon, and Hour enough to roll out. Raised Doughnuts.— One pint of new milk, four teaspoonfuls of sugar, one-half cup of yeast, and a little salt ; stir thick with iiour, and let it rise over night, in the morning add as little flour as will make the dough thick enough to roll out about an inch thick ; cut in squares of an inch and a half ; as you drop them into the hot fat, stretch then: out longer, and fry them thoroughly. Lard and suet, in equal proportions, boiling hot, is said to' be befer for frying cakes than either alone. Dolly VardeD Cake.— Two cups of. sugar, two- thirds of a cup of butter, one cup of sweet milk, three cups of flour, three eggs, one-half teaspoonful of soda, one teaspoon cream tartar, flavor with lemon. Bake one-half of this in two pans. 1 o the remainder add one tablespoon of molasses, one cup of chopped raisins, one-half cup of currants, piece of citron chopped tine, one teaspoonful cinnamon, cloves, and nutmeg. Bake in two pans, and put in sheets alternately \vith a little jelly or white of an esrir beaten to a froth. Fruit Cake from Dough.— 1 wo cups sugar, one cup butter, one pint of dough, two eggs, one teaspoon soda, as much fruit as you wish, spices to suit taste, use flour enough to make as stiff as common fr'^ cake ; set in a warm place to rise for one ho Bake in a moderate oven. CAKES. 207 oiling lard, ng powder, at it before ,vill be deli- 3 of sugar, teaspoonful ■ milk, four iast, and a it rise over s will make jut an inch alf ; as vou out longer, it, in equal bet'er for sugar, two- sweet milk, teaspoonful i^lavor with as. To the ;e5, one cup rants, piece cinnamon, and put in white of an sugar, one ine teaspoon .0 suit taste, Dmmon fruil r one hour, Tig cake.— I. For the cake take one cup of butter two cups of sugar, three and one-half cups of flour' one-half cup of sweet miJk whites of seven eo-^^s two teaspoons baking-powder. Bake in layers. "^For the filling take a pound of figs, chop fine, an-' put into a stewpan on the stove ; pour over it a teacup of water, and add one-half cup of sugar. Cook all to- gether untd soft and smooth. Let it cook, and spread between the layers. 2. One cup butter, two and a half cups sugar, one cup of milk SIX cups of flour, three teaspoonfuls baking-powder, whites of sixteen eggs, one and a quarter pounds of figs, cut and floured ; to be added Fried cakes.— One cup sweet milk, one e^g one handful of sugar, one tablespoonful of half \Sxi and half butter, two teaspoonfuls baking-powder a pinch of salt ; mix soft, roll out, and fry in hot lard. Very good. ^ Fruit cake, par Excellence.— One pound of flour sifted well; ox\Q pound of sugir, sifted well; one pound of butter, two pounds of raisins, three pounds of currants, half a pound of citron, half grated nut- meg, ten eggs, half teaspoonful of cinnamon, one goblet of equal parts brandy and milk. This makes a six-quart pan of cake. Gingerbread.— I. Two cups sugar, one cup butter, one cup molasses, five cups flour, three eggs, one cup sour milk, two tablespoonfuls ginger, one tea- spoonful soda ; mix quickly and bake. 2. One pint of molasses, one glass of sour milk or cream, one tablespoonful of soda, one-half pint o£ melted lard ; put the soda into the milk and molasses and beat to a foam. Make the dough very soft. ' 3. One Qgg well beaten, one cup molasses, one /. If o8 THE PKE^r/u.tr cook book. CUD su-ar, one cup of butter, one cup of cold tea, two evcM. liaspooniof soda, Hour enough to ni,x about t e consistency of cake. I'.elter baked -.n wo sheets t an one as vhen too thick the outs.de w,ll be bm"ed o too hard before it is done tluough. T Mdt one-half a cup of butter m one cup of mo- lasses and one of susar, allowing the nuxture to become hot; then add one tablespoon of ground ginCone ieaspoon of ground cinnamon, one cu of sweet milk, five cups of Hour stirred ni with a full half teaspoon' of sodi ; bake in two tlat tu. pans o ^T frrfn^erbread -i- One cup of sugar, one cup of'u^trrX> sour cream one. cup of New Orleans molasses, four cups of ^'f^'^'-' """^'.'^"''.f ^e sooouful of ginger, two lablespoonfuls of soda the S ind of on; lemon, three eggs well beaten ; ft(J the butter and sugar together, then add eggs, ""I'' srx'cS'of flour, one cup of butter, one cup of „,nk ei^he 'sweet or sour, two cups of rnolasses one "n of brown sugar, three eggs, one tablespoonful o g n..e one tealpoonful allspice, one ter poonful c oves one teaspionful of cinnamon, one teaspoon- fil soda dissolved in the milk ; this rnakes two large Skes; half po"ion enough for as... fannly^ _^^^_ Hr.^^!lf^^To£-ftel butter! ami tablLpoonful of gin'4r n'ake them quite warm, and add teaspoon- ?uUoda, 'then add one cup of sour m, k, two eggs beaten and flour to make like pound-cake, beaten, anu m^Hs=es sift two teaspoonfuls -7 In two cups oi niv-'i<^i^-'^'^ — ■ i i. ^ of soda and a cFessertspoonful of g'"?^", and a tea- SDOonful of powdered cmnamon. Stn to a cream , then add four well-beaten eggs, one-half cup o£ ir-^K^wrfi-O^- CAKES. 209 cold tea^ nix about A'o sheets i will be lip of mo- lixture to )f ground , one cup ,vith a full u pans o r, one cup p of New one table- [ soda, the ill l^eaten ; add eggs, one cup of )lasses, one spoonful of er . poonful ; teaspoon- s two large mily. ;up of mo- blespoonful d teaspoon- k, two eggs :e. easpoonfuls r, and a tea- to a cream ; lalf cup of any shape des.rcd. ^ molasses, Ginger Drop8.-0..ec"pl^^ tablespoonful gin- one cup brown ^"S'"^' '"^^,.,''tUs«)lvecl in a cup of i:-lin::^atSvrcts 0^1:.:'; a^op in tab.espoons on buttered paper m pans^ _Three-fourths Gold and Silver cake.-One ^^c"? ^^ two-thirds one-half teacup butter, whues of ^l^^\l^Xl^ o^^ teacup sweet milk, two ^'^'^^^^^l' t^:^-^,o.. •^SSrTilU^ "r the f'of e'i^and adding one ^^GtsirW-'- "-, -^,.:t4, Z.^ molasses, one of lard or 'Y'"' ' „„ one^rablespoon- spoonful of ginger one of ^mn^ ""- ^"'^ ^^^^J,^ Uie ful of soda, one of vmegar, aUtt le ^alt^ cli=^ soda in a little warm -ter , ^^ ^the'd^ugh ; mix )da ; let loaui v-.^n, ^nc.s socla hard ' roll thin ; bake quick %^ Boil tog ether one pint of molasses (sorghum .s \ 4 i « 210 THE rREMIl'M COOK BOOK. excellent for this), one teacupful of shortenino; ('some consider beef suel the " snappiest"), ii pinch of Svilt, a tahlespoonful of finger ; let it really boil for about two minutes, then set aside to cool ; when cool, add two ]t;vel teaspoonfuls of soda, and beat aitojjjether, thorou<^!ily ; add Hour to make a dough as soft as you can roll out very thin ; cut into shapes, and bake in a hot oven, not too hot, as they scorch very easily. 3. Two cups of molasses, one cup of brown sugar, one cup of butter or lard, one tablespoonful ginger, one teaspoonful of soda, dissolved in a very little hot water ; mix very thick, and roll thin. 4. One half teaspoonful each, of salt, soda and ginger, three tablespoonfuls of boiling water, three TabTespoonfuls of melted lard ; put in a teacup, and fill up with New Orleans molasses. Roll very thui, and as soft as you can. Bake in a quick oven. They will keep for weeks. 5. One full cup of shortening, two cups of brown sugar, two of molasses ; boil together a short time, and then let cool. Sifi four cups of flour with one- half tablespoonful of ground cloves, one-half table- spoonful of cinnamon, one tablespoonful of allspice, two of ginger, one nutmeg, last of all, one teaspoon- ful of soda, dissolved in^ hot water ; then let cool. It is better to use one part butter. Make in small rolls witi) the hand, then cut in pieces the size of a hickory nut, giving them plenty of room in the pans to spread. Bake in a moderate oven. Let them cool before taking out the pans. 6. One coffeecup New Orleans molasses, one cup butter, one cup sugar ; place them on the stove, anf . let it come to a boil, then take off immediately, and add teaspoon soda, and a tablespoon of ginger. Roll thin and bake quickly. ! \ / ning (somft nch of salt, il for about n cool, add aitogetlior, as soft as s, and bake very easily, rown sugar, iful gingL'r, •rv little hot t, soda and ^vater, three teacup, and 1 very thin, |uick oven. ps of brown short time, ur with one- --half table- 1 of allspice, le teaspoon- len let cool, ake in small he size of a in the pans , Let ihem y / ses, one cup ;e stove, and jdiately, and n of ginger. V / V i