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(;0(»K'S TRUE FIUENI).
CoMIMLKl) IJV
MK»H. JAMKS McOOXAUn,
ORANQEVILLE, ONT.
Toronto:
KINTK!) 15Y HUNTKR, K()S.K .V COXrPANY,
1889.
J/ll?'
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Euteri'd ai.r<u<lin^' tn tlu" At I if (li. l*;irli;iiin'at of CaiKula, in the year
one thoiis.'vnil i'i;4lit luiinlrt'd .iiid ( iu'hty-niiit*, liy Mks, Jam is Mc-
HoNAi.D, at tlie ilcpurtnu'iit uf .\i,'i'J''ilturr.
iJii
CAKKS.
lie year
IS Mr-
FKATHKK CAKK.
Ono tul.K-.spooiit'ul of 1. utter, oil.! ciii.fiil of sti^ar, one
cupful nii«l a lialfi.f Hour, half acui.ful of milk, tw(.'t«^'^'.s,
half a ti'aspooiiful of s xla, p.nd a toaspoonful of creain of
tartar. Stir I. utter, su<,'ar, {.iid tlie vv«.!ll-l.eaten vulks to-
L^etli.T, tlH'M a<l.l the milk with the so.ja aii.l cream of
tartar di.ssolvcl in it: then tlie Hour, an-l lastly the stiff
whito of the o<(<rs. ];ak(,' forty five minutes in hut oven.
The above receipt makes a «lelicious
('HO(JOLATE CAKE
hy usin<r two tablespoon fu Is less flour, stirrinrr into it
liiilf a cupful of ^M•ate'l chocolate, am! Icin.; witli choco-
late icih"',
DOILVA) CHUCULATK FROSTING.
One cuj) of white sugar, one cup of sweet Uiilk, two-
thir.lsof a cup of Baker's ehoeolate, mix and boil tili of
the proper tliiekness.
COCOA NUT OAK?:.
Orate a eocoaimt (after lM"elint,r, washini,', aiid dryiu"
It), and set it to dry in a wain place, keep the milk ij
quite sweet, to use in the cake Beat half a cup of butter
with two cups of su'^rar, stir in the coeoannt milk L'radu-
filly, or half a cupful of other milk. Stir in two ciips of
Hour with a teaspuonful and a half of bakiu-' powder
TMK cook's TUUK FRIKNI).
a<Mnv^ i^"^ iiiucli more milk as will make a stiH' paste.
I-Jcat Tiio whites of six e^^i,'s, adl tliem to the latter. (It
HKiv take altoi^'ether a large half cui»ful of milk, hesido
tliat from the (•oeoanut, or a cupful iu all. It is always
safer to leave out ]>art of the mill^ until the whites of the
o'.nrs n'-e in, as tlioy thin tlie hatter so much, and it is
ea.sv to a(hl it if required.) Now stir into the batter a
heaping cupful of grated cocoa, and tlavor with lemon or
vanilla" Bake one hour in a good ovun. This delicious
cake may he made witli three wliole eggs, in.stea«l of all
whites, ice and strew thickly with cocoanut (grated and
drirdj hefore the icing hardens.
ANGEL CAKE.
T\w wliites of eleven eggs, one cup of fine sugar (either
irinir or fruit sugar), one cup of flour, one even teaspoon-
ful of ci'eam of tartar, one tea.spoonful of vanilla. Put
the cream of tartar witli tlie Hour, and pass it through a
sieve four times. Sift tlie sugar, an<l if not very liglit,
sifi again. Then heat the whites of eggs to a very stiff
frothfand heat in the sugar, a taldespooniul at a time.
The cake is m>t to he stirred at all, hut heaten ; a<ld the
vanilla, then the lloui-, ahout a thii-d at a time ; nnxing
it in as <|uiekly iuid lightly as j.ossihle. Pour into the
pan, if you liave not a real angel-cake pan (which has a
cvliiider in the middle, giving the cake the form of a
ring when turtied out), use a new tin, a round one, and
^\i^ not \K\]n'V or 1 Hitter it. The oven must be very slow,
an 1 the cake should bake three-iiuarteis of an hour. Do
"not turn or jar the pan during the tirst twenty minutes.
When done, if you use an ordinary pan, invert it over a
folded cloth, and rest the edges of llio pan upon something
which will raise it about a lialf inch from the table. Let
it ^taiul thus until the cake falls out. This it will do if
{\\v pan has never been used i'or any otlter purpose, or
. leased. Frost the bottom and the sides of the cake, and
do not cut it until the next day.
/ •■
f>
CAKES.
I"
n-
5
.TELLY CAKE (No. 1).
Olio tal)l(>sp()()iifiil of luittci-, (UK! ciijifiil of suLjar, one
ciipfiil and u lialf of floiir, lialf a cupful (»f milk, 1\v<)('<,'"h,
our teasp(jonl"nl of bakiii-,^ powder. Bake in four tins,
spread fiuit jelly Ix-tweeri tlic layers, ami ice the top
witli soft icin'^
SOFT ICING.
Ivoll out a cup of ieiii^'-sugar smootli, put it into a
small l)(j\vl witli tlie wliitc of an c^'g, stir until smooth,
and liavor Avith lcm(»n, vanilla, or anythiuL;- preferred.
The ieini,' (which should he spread upon tlie cake as soon
as ready) should be thin enoufjli to slii^htly run. If a
small e<^'^ is used the white will hardly take u]» a wliole
cu}) of sugai".
JKLLV CAKE (No. 2).
Three eggs, one cup of sugar, tluve teaspoonfuls of
•baking powder, or (one teaspoon of soda an<l two of
cream of tartar), one cuj^lul and a half of tioui-. I'.ake in
layers with fruit jelly between, lee with soft icing.
JELLY CAKE (No. 8).
Use the same receipt as No. 2, adding one tablesj.oon-
ful of rich, sweet cream, and use the baking powder.
JELLY CAKE (No. 4).
One cup(>f tloui-, one cup sugar, two eggs, one heaping
teaspoon of baking i)Owder sifted into the flour, one-third
cup boiling watei. Mix lloui-, sugar, and leaking powder
together, beat the yolk^aud whites of the eggs separately,
then togethei-, and add to the Hour and sugar, and then
add the }u!t water. Bake in two jelly tins. When done
spread between the layers the following :— (irate the yel-
low rind of one lemon, add the juice, one table.spoonfulof
I!
c
THf: cook's true friend.
wat.T, one half ('up snu^ar, .me (\i,% and a lump of l.uttfr
tlio si/c of a NVJiliitit. Set in a ])an of l.oilni,-' water an. I
l.oil tw(» niinnti's. Let caul before ushv^.
FRUIT CAKK.
/
( )ne cuplul .'f Imttei. two cupfuls of suf^ar, tlnve cups-
fiil oftloiir, and four ei,'gs, two teaspoonfuls of l.akmi,^
powder, one cuj.ful and a half of milk. When these m-
irivdients aie put lo-ethor, add two cuj^fuls of currants, a
?npfid (;i'raisi)is, a cupful of citron, one-half tahlespnon-
ful of ".'rountl cloves, the same of mace, two small tea-
sponid'uhof cinnamon. All the fruit nmsthe (juite warm,
:in.l well lloured wdicn ad<led I'.ake in two loaves one
hour and a hall".
FIMHT CAKE.
One cui* hutter. two cujis sour milk, two cups su<,'ar,
two cups laisins, five cups tloui', one teaspoonful and a
iiall ofsoda. Salt, cinnamon, cloves and citron to taste.
FRUIT CAKE.
Butter, suuar, currants, and tloui', of each one pound,
and of e-^^gs eight. Cut the hutter in pieces, and set where
it will \va\\n, To soften, but not to melt. Stir the butter
to a cream, a(l<l the sugar and heat until white. Beat the
y(»lks of ei,'gs, and init them into the sugar and butter.
Have the \\ddtes of eggs heaten to a stiti" froth and beat
in lightly, then mU the Hour, and lastly, the fruit. A
(|uaitei- "of an ounce each of candied lemon, orange, and
citron pe(d, chopjHid tine, may also be stirred in with the
well-washed and dried currants. (Excellent.)
SPANISH BUN.
One cu]. butter, one and a half cups brown sugar, two
and a half of Hour, one of milk, four of eggs, one table-
^,
L
CAKES.
J'
^
sjKHjnful of l»akiii!4 jiovvdcr (oi- one and uiu'-tliirtl tea
N|»o()ii.st'ul of soda, and two and tvvo-tliirds cream of tar-
tar). Half a teaspoon of all the spices.
CMOK'K FIG CAKM
A \iiv>^L' cup of l>utt«'r, two and a ludf cups of sugar,
one of sweet milk, three })ints of th)\ir, with three tea-
spoonsful of Itakini,' powder, tlie whites oi sixteen eggs,
a pDinid and a (piartcr of tigs (the clioicest) well tloured
and eiit in strips like citron ; no tlavoring.
PINK AND WHITE CAKK (Lovely).
W'liiTK I'AUT: — The whites of three eggs, one cup of
white sugar, 1>alf a cup of soft Initter, half a cuj)
of sweet nnlk, i;alf a cup of corn starch, half a cup
of flour, one dessertspoon of baking powder.
Pink Paut: — Make the batter same as for white part
and put in a few drops of liiiuid cochineal, enough
to give it a nice pink col(»r. Hake in layers like jelly
cake, and })ut one layer of white then one of pink,
etc. You shouhl have two layers of each, or you
may drop a spoonful of the white then one of the
pink tlien one of the white, etc., baking all in one
loaf. Make an icing same as for any other cake.
If you desire it piidc, put in a drop or two of
cochineal, or ice with white and ornament with pink.
CLOVE C^AKE.
One pound each of flour, sugar and raisins, half a
pound of buttei', four eggs, a teacup of sweet milk, tea-
spoon of soda, tablespoon of cloves, tablesj)oou each of
nutmeg and cinnamon.
PUFF CAKE.
Two cuj).s of sugar, three cups of flour, one cup of
butter, three eggs, one cup of milk, one teaspoon soda and
two of cream of tartar.
8
THE cook's thuk frii:nd.
WK1)T)IN(J CAKK.
'lake sixttL'ii v<^<j;)^. oi»o aiiil tlncc-fouitlis jxHinds of
HU^far, iiiir unil m luilf jiDUiiilNuf liutU'f, four iiouiids rais-
ins, five poumls (if Ill-it cuniiiits, two pounds ot" citron,
two ounces each of candied orani^X' and lemon peel, two
nutlll(';^^s prated, mace as mucli in Inilk.a few diops of oil
of lemon, and sifted Hour two pounds. Weii,di your but-
ter, cut it in pieces, and put it wliere it will soften but
not iiH'lt, stir (ir beat tlie liuttiu- to a cream, then ndtl the
su^iar and work till white. Jk-at the yolks of the ei^gs
aii'l put them int;) i he .su;^ar and butter. Another person
should have tlie whiti's lieaien to a still' froth and put
them in. 'J'heii add tlie spices and well sifted ihjur, and
last of all the fruit, except the citron which sh<mld Ije
).ut ill three layers ; the raisins shoidd be seeded and chop-
lied, the cuiiants picki'd, washtid and dried, the citron
should be cut line also the candiefi oi-anLfe an<l lemon jieel
choj)pi<i line, and the nutme;.,' grated. 'I'his will make a
large cake, threi- or four story, according to the size you
wish each one U) be. Have your pans ready, well butter-
ed ; it is well t(> line the bottom of each witli buttered
wliite pajier. Tut in your battel-, smootli the tops witli
a s})oon dipped in cold water. IJake in a moderate and
steaily oven, the larger loaf will rt'(|uire perhaps three
liouis or more lo bakt' ; try whether it is done by piercing
with a broom sjilinter, if nothing adheres it is done.
This receipt if followed closely will give satisfaction, and
can be relied on. You can ice it youi'self, or send to a
reirnlar cake baker to be iced or frosted.
fkos'imm; or icing for cakk.
iJeat the whites oi half a dozen eggs to a stiff froth,
pulverized white (or icing) sugar, one and a lialf pounds,
corn starch tliree teasjioonsful, pulverized gum arable six
drachms, the juice of a small lemon. Sift the corn starch,
k^
■Ja
k-
CAKKS.
9
K
1
sw^-.w ;\uA <j;uu\ aral.ic into tlir liraten whites of o<r(rs.
iu"it all well to«,n'ther. Tut in tlie juicr of the lemon
jindl.eata little more. Put ..n the tir.st coat of ieini;
wlieii tlie cake l)ecomes cold, jnit on a li.^lit coat at tirst.
On flie folhjvvinn- day make more icint;- aiid |»nt on
iinolluT coat, and yet another on the third (hiy if not
ullo^ether to your satisfaction. Apply the icin^- witli
a knife dippe<l f.om time to time in cold water.
WALNUT ('A KM.
Two cups of white suLcar, two cups of well-silted
Hour, one cup of corn starch, one cup of hutt.'r, one cup
(^f sweet milk, tlie whites of six egijs, two teaspoons ot
so.ha and four of cream of tartar. Hidf a cup of walnut
kernels c]iopi)ed fine and mixed into the hatter lastly.
(In mixing uj) the butter, sugar, eggs, Hour, follow rule
oiven for wedding cake.) Ice witli soft icing (sec recei})t
un.lerji'lly cake , wlien done icing set meats of walnuts
ahoutan "inch apart over the top of cake. It is better to
hake this cake in two layers, square if you have the
pans. This is an excellent cake.
HICKORY NUT CAKE.
Take four eggs well heaten, reserve whites of two
for frosting, one cu]) of sugar, one-half cup of hutter,
one cup of Isweet milk, two cups of Hour in whicli two
teasj)oonsful of baking powder iias been njixeil or sifted,
one and one-half cups of hickory nut meats, selecting and
reserving some of the whole ones for decorating the top,
and stirring the balance of them into one-half ctip of
tiour. Stir the butter and sugar togetliei', then stir in
the milk, next the Hour, then the eggs, and lastly the
mixture of hickory nut meats and tlour with the salt and
liavoring. After baking frost the top, and decorate with
the reserved hickory nut meats.
10
THE cook's true kriknd.
I.OAF CAKK.
'I'liirc cups of vf'ast, tliico and a lialf cups of sijoar,
two <Mi|»s iMittci'otic cup s(»iir milk, four «;<nr,s, two tea-
s|K)oiis s()(];i, iiutiut'L^, <iiitiaiiioii and laisiris,
IJUTTKUMILK CAKH.
One cup Lull. I-, two cups l.utlcrmilk, tliiveciips sui;ar,
four ci^Ms. live cups lloui-, soda enough to Mweeteu "the
buttciniilk.
srjcK r\KK.
One cu]) racli of sour milk, su^'ar and raisins, lialf a
cup Ituttcr, two and a half cups flour, one ef,% one tea-
spoon of soda.
CORN STAIJCl! OAKH.
Half a ])ound suijfar, four ounces of hunter, five c^i,^'^,
one teaspoon cream oi' tai'tar, lialf a teaspoon of soda!
lialf a pound of cornstareli, lialf a niH ,,i' sweet milk.
. LKJHT TEA CAKK
One cuji suu'ar, tw^o eggs, lialf a cup of melted but-
ter, one and a (piarter cups nulk, two teaspoons cream vi'
tarlar, one (,f soda, llour to inaki! a stitl baiter.
ALMUNI) J'ASTRV.
Make a batter with a ([uartei' pound of iloui-, .juarter
;i pint of milk, piece of butter si/o of an egg, juice of a
lemoi\ and powdered loaf sugar to taste/ When well
mixed >et it on the lire for ten minutes until the batter
comes (Easily from the sides of the saucepan. Mix in (oti*
the iirej a liandful of sweet almonds chopped up, and the
yolks of four eggs. Let the whole get cold, then work
^
'vi
^
CAKKS.
11
into it tilt' wliiLcs of tlncf c^'^s wliiskttl t<. a froth, aiid^
spivji.i out, tlic l.attor uii a l.akiiiL,' slu'ct. Sjft, pl.-ntv of
|.u\\(lcr('«l suL^ar over, l>iike tt-u minutv.s in a slow ov.n,
an'l cut it out in striiM-s. S.-rve liot or tol.l.
CRKAM PUFFS (No. 1).
On." cup of hot watrr, onc-lialf cup huttor, hoil to-
rjothcr, stirring' in a cupful of (hv Ih-ur while l.oilin^.
Wiien cohl, add Oivoe eggs not hcatcn, stir w.-ll. drop l)y
tahlcspoonsful on huttorcd tins. Bake twenty nmnites
in a (piirk oven. Be careful not to open the ovt-n doors
ofti'uer than necessary. This makes iifteen putlk For
tlie cream take one cupful of nnlk, one lialf cup of sugar,
one en-g, an<l tln-ee tahlespoonsful of Hour. Uoil as foi' any
custard,' and llavor to taste. Wheti Iw.tli this ami tht^
])utlH are cohl, open tliem carefully on one side and till.
They are <lelieious.
CRKAM rUFFS (No. 2).
One pint of water, half a pound of Imtter, three-
quarters of a pound -of Hour, ten eggs. Boil the water
an<l butter together; stir in the Hour (all at once) while
boiling, an<l let it cook for a moment; when cool add the
cgg.s well beaten, with a teaspoonful of h ^da and a littK'
salt. Drop with a s})oon on buttered tins, forming lit tl<>
cakes some distance apart. Bake in a (piick oven, they
will puffin baking. Wlien done and cold, cut one side
lar<re enough to insert the crer.i i with a spoon. This will
make about sixty cakes. The Cream:— One cupful of
Hour, two cu[).sful of sugar, four eggs, one quart of nnlk.
Beat the eggs and sugar togtither, then add Hour and
enough of ^the milk to make thin and smooth paste ;
poiir^this into the remainder of the milk when it is boil-
ing, and stir constantly ; when it is sufficiently ihickene-l,
flavor with vanilla. Do not use it until it is cold.
12
THE cook's true KHIKNT).
*f
f-
VAlllKTV CAKK
VVlllTi.; I'AHT: - ( )„.. cu|. „r wl.ito siv^-av, <mc .•„|. of flour
liuK .1 cup of conisturcli, lialf a cup of l.uttrr lialt' a
t;up(;i sweet luilk. The wl.ites ..f ll.iv,. ,.<r'rs one
tt-aspooM uf so.ia aii.l two of orc-aiu of taitar ""^ '
Dark Paiit.— Half a cup of huttc-r, half ;. cup of I.ionvm
su-rar, liMlf a cup (,f sour milk, ],alf a cup of flour
one cup ot curnuits, tlie yolks <,f tlnve c<nrs two'
tal.k'spoons of (lark luolassos, on.; toasj.oon oT s.MJa
one teaspoon cinnamon, one t.asi.oon cloves, on.'
teasjiooii nutuH'LT.
l^ake eacli part, in tw.. lay.'rs, on jelly .-ak.- tins or
.■my suitable tu.s. VVl>en l.ake.l place a'layer of linJit
tlieii one of .lark, etc. '^
EG(JLKSS CAKE.
One cup .)(• sun-ar, (me-lmlf cup l>utter, one cuj> sour
ilk, two cui)s flour, one cuj) chojij-e.] raisins one t<>a-
spoonful so.la, one teaspoonful of cinnani.)n, one-i'.)urth
teaspo.»ntul of cloves, one-lialf nutme".
BREAKFAST (UvMS.
()ne_ pint of sweet milk, one cupful of wheat flour
c of (Jrahani flour, one e--, a little salt an.l su<rar'
n- the ]i.-re.lients thoroughly toyetlier. Heat Ind
^neaso the tins before puttini,^ in the <lou'>-h.
m
on
Stu-
COOKIES (No. 1).
SOUIl MILK COOKIES.
One cup of butter, one cup of sugar, two elr^^s. two-
thm^ cup of .sour nnlk, one half teaspoon of soda, in milk
and flour enough to roll out as soft as possible.
CAKKS.
\:\
COOKIKS rNo. 2).
Tlirce ogj^rs, one cMip suj^fir, one cnn shortoiiin^' ono-
thinl cup sour civani, one ti-aspoon soda, two teaspoons
crejini of tartar tlissolved with cream, tloiir sutlieient to
roll out tliin, one teaspoon of caraway seeds may l>e
■^priIlkle^l into tlio (loiii^'h, or leave out the caraway seeds,
an<l after rollinu" out tlie (hnvj^h thin enoiiLjh for eakes,
sprinkle with white sugar, roll li,i;htly and cut into small
cakes.
COOKIES (No. 'A).
WlTHOl'T K(;(iS.
One cuji bnttor, four cups flour, two cups su<,'ar, one
cup milk, two and a-half teaspi.ons of hakins,' j»owder.
Sift the })aking powder and tlour to^gether two or three
tinu^s ihat they may be thorouuhly blended, cruml)le the
butter into the Hour until like coarse m.-al, ad>l the
sugar, and stir to a <louLrh with tlie milk, stitl" enough to
roll out. It may be necessaiy to add more Hour, but th(!
less the Hour you roll into them the cris]>er they will lie.
Roll out very thin and cut into cakes with a thin tumbler
or cutter. A few minutes will bake them.
COOKIES (No. +).
A teacupbd of butter, two teacupsful of sugar, half a
teacupful of milk, four eggs, two teaspooiisful of V)aking
powder, two teaspooiisful of lemon, tlour enough to roll
out, cut into round cakes, ami bake in a <(uick oven.
GINGER SNAPS.
Three eggs, two cups molasses, four teaspoonsful ot
soila, half a cupful sugar, half a cupful shortening, tlour
enough to make a stiff dough. Roll thin and cut into
small cakes with a cake cutter.
I
I
14
THE cook's TRUK FRIKNO.
IJAKEIIS' GIN(}ER SNAPS.
H<Mir Ml.., cailiouato of iiia<,Mi.'sia ioz., a.lcl of trca-
(ilv }.\\k, moist sijirur |1|,_ UM-ltcd Initt.-r 2(,zs tar-
taric lieu] '.iissniv.Ml in water, l.Ir.. makes a .stiff dotKrl,.
then n.l.l iM,w.|,.,e.l '^iw^i'i- and riniiamon, of encli one
ilraclun, set it aside for half an hour, hefoiv rollin.^ out-
cut into eake.s. Jjake in a .,uick oven, as ciisp as possil.Je'
NVitliout hurninif. *
OINdKR COOK IKS.
One cupful of su-ar, two of molas.sos, one of l.utter
or s^H.rtenln^^ one .)f hoilin^r water, one tal.lespoonfnl of
soda m a little water, one tal.lespoonfnl of .dm^er and
Hour enougli to mi.\, and roll out .soft. '"" '
(JINGKU COOKIES.
yil.s. Hour, lOoz., h.itter, Ipt. mola.s.se.s. .Ul.. su^r;,,-, three
f,i,',i,'s, two luN-iped t<'as].oons of soda, two of .-in^^^er.
OINCEllBKEAD.
Two eups molasses, and eup of huttermilk, one cui
.uKer. one cup .su.uar six e^LT-s, five cups flour, one table
spoonful of soda di.s.solved in the buttermilk.' Bake i
one loaf. (Excellent.)
<iINCEJUUlEAI) LOAF
o cupsful ot molM,s,ses. one cupful of butter, one
< .P 1 of su.^.ir, one cuplul of milk, Hve eggs, five cupsful
> M edH.,urtwotal.Ie,spoonsf,,lofginger.^u^Ifatea.spoon-
l^l ot groun. cloves, two teaspoonsful of .soda Sift the
spieoK wit]> the Hour; warm the butter and mix it with
the mola.sses ; warm also the milk, and dissolve the soda
(AKKS.
15
lee
111
ill it, bt'Rt the OLjtjs well, and mix all to^^TtluT into a nice
sinouth <lt>iigh. iJiiki' alMiiit tlirtT-t^nartci-s ot'im hour.
(lINOKKP.KKAh.
(")ne c'U)> sour milk, one Mip molasses, hall" a cup Uutter,
two t';^r<^'s, two pints tlonr, one ami oim-liali" teaspoons of
soda, (linger to taste.
(JOUNSTAIU'H CAKlv
Throe e;;<:js, one cup of wliite sii;,'ai, half a cup of melt-
ed Initter, half a cup of sweet milk, half a cup of com
starch, lialf a c<ip of llour, one dessertspoonful i»f hakinj^
po\V(|. r. leo with soft icinsf.
COKNMKAL ("AKE.
One fjuart sour milk, three ef^j^'s, two talilesponns hut-
ter, or sijorteniuL,', one tahlesj)oonful sui^^ar, one half tea-
spodulul salt, one half cup oF wheat Hour, and cornmeal
eiiouLch to make a i^ood batter, not too thick, one larj^e tea-
- 1 MIDI I till of soda. Put the soda into the milk, add the
egi(s, well beaten, last, and stir all thoroughly. Hake in
a long drii)ping pan.
OCEAN CAKK.
Two cupsful of ))owdcre(l sugar, half a cupful of butter,
whiles of five eggs, one cupful of sweet milk, three cupsful
of llour, two teaspoon sful of cream of tartar, and om^ of
soila ; three teaspoons of baking ])owdcr may be used in-
stead of the yoda and cream of tartar, if preferred. Ice
wiih soft icing.
WlllTK (^VKE (No. 1).
Two cupsful of sugar, one of butter, three of thnu-, the
whites of six eggs, two tablespoon.sful of cream of tartar
I
\i\
THK cook's TRUK KKIKNf).
•iihI ..,„. ..f ,s<k1u, half,, .'lip of Moiir ...ill- Ti •
\VIIITK CAKIC f\o. 2),
>^ >0()n (.f hunm cvtrnpf ^;fV .1 1">vuli n.iit ., t.'ji-
!s,^'"" '•''^" ""-..-Mt:.«.;;r::„riu";;;:
Joirx.w fAivK
../''";: 3^;!. tlt'n, •ir'' ''""■"™'" -'• ""'"■■ '»■" -i-
'o<" , Mil. Hal.u i„ „ iiimlerati. oven.
KAILR(IAI) CAKK.
icirii,'. '^tv.inui.i. VVith or without
CAKE WJTIIorr MILK.
!^,!'.i?i:"V'*''r':''' '■"'''■ 'r'-iJ^-n'laim...-,
and atki
■'^ugar> tiieii [lour, then two teasj
'p of Hour, beat
)Oons of
CAKKK.
17
lliis n'roi|it
( one cupful
k^eot milk in
,|> of Idittor,
wo CII|)S of
lialf !\ t.'.v
ini,' j»()\V(ler
o a cream,
''iittor and
♦'s. \Vh,.M
two tii\>U'.
an puf (ho
e tlie yolks
Uiuke four
e <'oi,l Ujv
, two cups
on of soda,
ttor, three
ite oven.
all' a cup
ir cups of
1 of salt;
I" without
iour, ]>eat
spoons vt'
hakiiiLj powder, llavoi with winterj^'rccn, This will do
lor roll ji'lly cuke or I'oi" comanut cake haked in layerH.
If for eoeoiiiiut ciikf, icf and siuinklr thickh witli trrated
cocoanut.
CO.MM'iV (AKK.
One eu|f of butter, one • ]> of buttermilk, two cups of
sugar, nix eggs, one teaspoon of soda, one-third of a nut-
meg. Beat the butter, sugar, and eggn to a cream, din-
Holve tlie soda in ^bf buttermilk, and ad 1 Hour t » niak<;
a very thick batter. Cnc shoulj be takm not to bake
too fast.
(n{isi»i;i) ciiAcivMHs.
i>o.st(jn crackeis, split, well buttered, and put in a hot
oven till a bright brown. This refpi res about live ndn-
utes.
LKMON CAKK.
One-third cup butter, one cup sugar, three eggs, white
and yolks beaten separately, one cup of Hour, hall i «iii
of corn starch, half a cup milk, two teaspctons i aking
powder. lUiko in layers, using tie lemon jelly to put
between tlunn.
Lemon Jkf.lv for Layeus : ( *ije lemon, one cup of
sugar, one cu}> water, (;ne tables['Oon of coi'n starch ;
grate tlie lemon, and add the juice. ( 'ook all until thick.
RICE FLOUR (JAKE.
Half a pound white sugar, half a pc.iind rice Hour, Hve
eggs ; beat all together for twenty minites, being careful
to stir only the one way.
FIG CAKE.
Ojie cu]) butter, two cups sugar, four ^gs, one cup (d"
sweet milk, three spoons baking powdei or one teaspoon
of soda and two of cream of tartar), thre cu]is Hour.
B
'■.I
|;1
18
THE COOKS TRUE FRIEND.
Till; V'lM.iNO: — Half a onp raisins, lialf u cup fii^'s,
half a (Up almonds ; clio]) ;ill fine, then i\<\i\ a <juai(er cup
su^^ar, half a tahh.'spoon vanilla, iialf a t<';is|>()(»ri It-uion,
niaixe enou^^^h frostinnj to spread oti tlie under la\ei' l>e-
foro puttin-^^ on tlic filling ; blanch the almonds by put-
tinL( hot water on tliem. Seed the raisins. Tlds is de-
licious.
FRIKD CAKE.
One cup sui,'ar, one cup sour milk, four cups floui-, two
ei;-,ns, foui- talilespoous of melted butter, one teaspoon of
soda, and two of cream of tartar, one tea.s})oon lemon.
GAR1J3ALDI CAKE.
One and a-half cui)s su(,^ar, tlirec-fourths cup of butter,
luilf cuj) sweet milk, three c^ry^s, two teaspoonfuls of bakint;-
powder, two cups tlour.
STilAWDERllV SHORT CAKE.
Two of!;q;s. one-lialf cup sui^^ar, two talilespoonfuls of
]>uttei\ three-fouiths cu}) of milk, two teasjtoonfuls of
baking powder in about two cups of Hour. Ijjdce in two
Jaycrs; when cold, put a layer of strawberries with sugar
in between and also over tlie top. To be eaten with crt^ni
and sugar. Otlier fruit, such as peaches, may be substi-
tuted for strawberries, if jn'eferred.
STRAWBERRY CAKE.
Make a good ])uf?' jtaste, cut out large and round as a
jellycako tin, and bake in a (piick oven until a liglit
brown. J)raw to the oven door; lay .strawberries rolled
in sugar over it, an<l cover tliese an incli <leep with a
meringue made of the wliites of four eggs whisked stiff,
with three tablespoonsful of powdered sugar. Bake until
CAKES,
19
a cup fii,'s,
(|U;uk'r cup
[lull It'lMOll,
r layer l»e-
kIs by put-
Tlii.s is (le-
s Hour, two
teaspoon of
I lemon.
p of huttcr,
Isof hakiuLj
jH)()ufnls of
poonfuls of
Uike in two
with suifar
with cream
r lie Hiihsti-
round as a
itil a li^lit
riies rolled
cep with a
liiskcd stiff,
Bake until
the meriiiL;iH' is faintly tingetl v.-itli yellow l»ro\vn. Hiit
ficsli, hut not liot. 1l is dulicio:!.;.
STIIAWBERKY SHOKTCAKK (No. 2).
Make al)iscuit dou<^li of one «[uart uf llour sifted twice,
with two heaping teaspoonsful of hakin<( powder; rtib
into tlie llour four tahlespoonsful of hutter or lard ; now
(juiekly add milk, or milk and water enough to make a
soft dough. If lard is used, add a small teaspoonful of
sdt. Handle as little as possible alter adling the milk.
Koll the dougli out until about half an inch tldek. Lay
a jelly cake tin over it, and with a sharp knife cut around
it so it will be the right size ; then tlour the tin, lay the
dougli in, and bake in a hot oven. Butter the bottom of
Ww eake and use it for the top. Out the berries in h.al ves,
]iutting the cut side next the cake, or ma.sh them, if small
or ov<'r ripe ; when every part is covered, sift tliickly
with pow<lered sugar, then put another layer of l»uttered
cake on and cover with berries and sugar in the same
manner. Thei-e should be two layers in each cake; the
(luantity of dough given bakes four layers, or two cakes.
The most delicious accompaniment to this cake is i-ich
cream, Imt where cream is not available, it may be served
with the following: —
SAUCE FOR STRAWBERRY SHORT CAKE.
Put one pint of milk to scald, with two tablespoiinsful
of granulated sugar ; wdien at the scalding point add one
well beaten eg^ and half a teaspoonful of vanilla. Take
otf the stove innnediately, for if the egg boils it will
curdle ; if, however, it has not thickened the milk, put it
I tack on the stove, and bi'ing to the boiling point again.
When cold it should be about the thickness of good cream,
and smooth. Send in u [litchei to the tabio, to I'v iMtured
over each slice of the short cake.
i>Q
THE cook's true FRIEND.
CUSTARD CAKIv
One cofi'eo cupful of lloui', one of sugar, three ogu's, tlie
whites and yolks l)eaten separately, one teaspoonfnl of
cream of tartar, lialf atea.s|)oon of soda, three tables] loons-
ful of milk (taken from tlie pint of milk). This is for
two loaves. Make tlie custaid for the cake as follows:
One pint of milk l.oiled, one cu])ful of sugar beaten with
two eggs, three and a-half tablespoonfuls of Hour. Take
enough of the milk cold to wet the Hour and stir it into
the boiling milk, letting it cook thoroughly; take from
the stove and stir in the sugar and eggs. *('ut open the
cake when almost cold, and till in the custai'd when cold.
This cake should stand a day before usin<'.
PATTY-PAN CAKP: (No. 1).
One cupful of sugar, one of flour, two tablesj^oonfuls of
butter, four of sweet milk, one teasi)0()nful of cream of
tartar, half a teaspoonfnl of soda, two ^:'j^'^^, the wdiites
and yolks beaten separately, lialf a teaspoonfnl of lemon
extract. Jiake in patty tins.
PATTY-PAN CAKE (No. 2).
One pound of sugar, three-(iuarters cF a pound of
butter, six eggs, one pound of |)repared corn, bake in small
patty tins. Exciuisitely light cakes are produced.
COMMON SODA BISCUIT.
Two (piarts of flour, a teaspoonful and a-half of soda,
lour or live tablespoonsful of butter or lard (if lard is
used acd a teaspoonful of salt). Sift the soda thoroughl}'
among the Hour, then rub in the butter; mix with butter-
milk into a nice soft dough, han<lling a,s little a.s })Ossible,
roll out until about lialf an inch tlnck; cut in small cakes
with a cake cutter, bake in a quick oven. You should
have nice light biscuit.
CAKES.
21
SODA BTSCT^T.
Two quarts of sifted tlour, a piece of butter twice the
size of an etrg, one salt spoonful of salt, two tcasi)oon.sful
of cream ofliirtar, one of soda, sweet milk or water, to
iii;ike a soft <lough. Put the Hour, cream of tartar and
<nAa into a dish to,n;ether, and sift three times. Hub the
butter into the fiour, add the salt, and lastly the nnlk.
Mix as soft as possible; roll three-fourths of an inch
thick, cut with a cake cutter, and bake in a ([uick oven.
This is a nice crust for all kinds of moat pies, shortcakes,
and fniit dumplings.
FRl'lT TURNOVERS.
Roll putr paste (me-fourth inch thick, and cut out pieces
of a circular forru and saucer size; pile the fruit on half
of the paste circle ; s]>rinkle over sugar ; brush the edges
with egg, and fohl the other half over the fruit ; press
the edjes together, ornament them, and brirsh the turn-
over with white of egg; sift powdered sugar over them,
and bake on tins, dusted with tlour, for twenty minutes.
DOUGHNUTS (No. 1).
One CA\\) of sweet milk, one and a half cupsful of sugar,
two eggs, three teaspoonsful of cream of tartar, and one
an.l aTaif of soda; tlour suthcient to roll out soft; cut
with a bi.scuit cutter, then use a small one to remove the
centre, leaving the dough in circles. Fry in hot lard or
elaritied dripjungs.
ORDINARY DOUGHNUTS (No. 2).
Two eggs, one cupful of stigar, one cupful of milk,
n.,..>p talilesnoonsful of nielted lai-d, from tliree to four
(•npsful of dour, two heaping teaspoonsful of baking
powder, a little nutmeg or cinnamon, and a very little
22
THE CUOKH TRUE FRIEND.
salt. Mix the douL^h as soft as possible, and roll rather
thin rone-thinl of an incli). Cut into little rakes with a
small MscuiL cuttei' or any lino; about an ineh and a-lialf
in diameter, Frv them in hot lard, and sift pulveri/ed
su,i,'ai' over them when they hei^in to ceol.
DOUGHNUTS (No. :]).
Doun'hiuits that will keep moist for sevei'al da\.s. One
eiij)ful (;rsuL,'ai', one of .sour milk, two tablespoonsful of
butter, it teaspoonful of soda, lialf a teaspoonful of
grated nutme--, half a teaspoonful ol einnamon, half
a teaspoonful salt, two cgi^s, and a .scant (juart of
Hour. In the evening beat the batter to a cream, and
l>eat the sugar and spice into it. i5eat the eggs until
light, and stir them into the mixture of 1. utter find sugar.
Dissolve the soda in half a teasjjoonful of cold wattT.
Stir this mixture into the soui- milk, and a. Id all to tlie
sugar, butter and eggs. Now stir in the flour. Cover
the mixture, and set it away in a cold j.lace until morn-
ing. In the morning s})i-inkle the moulding-board with
flour, and put about one-fourth of the dough on it. Roll
this down to the thickness of half an inch, and cut into
round cakes with a hole in the centre. W you do not
possess a legulai- doughnut-cutter, a biscuit-cutter will
do, as a juece can he cut from the centre with a thimble.
Fry in lard for about three minutes.
DOUGlINrTS (No. 4--without E-rrs).
Otw cupful of sugar, one cupful of milk, one scant tea-
spoonfu.l of soda, two seant teas})oonfids of cream of
taitar, one tablespoonful of melted butter, one-half tea-
spoonful of salt, a little cinnamon, flour to mo)dd soft,
Just firm cniinM-Ji t!iat as \'(iii cut them out \<)u cnn lift
them an<l lay tlicni on one side, lioll one hall inch thick,
cut in round shapes with a hole in the centre, that they
CAKES.
23
1 I'ather
s witli a
<1 a-lialf
Iv< rizeJ
/s. One
iisfiil of
nfiil ot"
'11, luilf
Hurt oi'
■un, iu\(\
js until
•1 suL^ar.
watiT.
to tlie
Cover
1 niorn-
(l with
,. Roll
ut into
do not
ti'V will
liinible.
.nt tea-
iRUl of
ilf tea-
.1 M>ft,
•an lift
1 thick,
-t tliey
,nav cook evenly, and fry in hot lar.l. Turn as soon as
ihTcakes r'lcto^the surface of the fat. an<l turn again as
they brown, to cover them evenly.
DOUOHNUTS (No. 5— Raised Doughnuts with yeast).
One pint of milk, one-half cup shortening (half huttor
and ha^ lard), two cups sugar^ ^^ff;^\^}^^:^;^;
two carers, Hour for a batter ; mix at neon, m <^'^^ ^^^" n
or wliTn li-ht stir in Hour until the spoon v^iU stand
^ ^n the inornin- turn out upon the moulding board,
niouci ouc^^ in shape. Ind let it raise again.
Ce tS hot, and the doughnuts light enough to stay
on t<Vof the fat, not go to the bottom ot the kettle.
HINTS ON MAKING DOUGHNUTS.
To have fried cakes good, the fat should be of the
,i.d h^at. When it is hot enough it will -ase to bub
tnd be perfectly still. At least two pounds ot a»' .^^Ul
'Cre u red It is best to try its heat with a little j.tot
cake to I'e fried. If the heat is right the dough wHl rise
hfa few sec^^^^^^^ to the top, and occasion a bubbbng in
t^l e fat it will swell, and the underside .ju'ckly bcconie
own It should then be turned over ; they should he
me two or three times. In order to juoge wle
c o led break open one. When done dram them we
. wilt a' dimmer. If the f^it is ^oo ^^ J^-J^^;; ^y
be burned before the centre is cooked; if too cool, t.iey
:il 1^ ome fkt-soaked, which makes them unliea hy a.jd
disv-reeable A person who fries cakes must attend to
n^h m'' k^: Tl^ use of many eggs pi;events the ca^es
Ivoiu absorbing much fat. but they can be so made with-
out eggs as not to take up much tat.
ECLAIRS (Chocolate or Vanilla).
Put one cupful of boiling water and half a cupful of
butter in a laige saucepan, and when it boils up turn m
24
THE cook's true FRIKND.
I
t
"ne pmt „f (lour; l,e„t well. Wl,,.,, i,orfc,.tly smooth
a".l velvety to the toud, ,.e,n„ve fron, "tl,,.. ,1,.^ "Zlk
^e e,-'s „,to a l,..wl ; wlien ti.e paste is nearly colrl holt
< ho ej;.s ,„to .t «■ th the ha,..l. (')„Iv a s,„„ll ,a t f tl^'
psshonl.l l,ea.I,lc,l at a ti.no. When the uixtu e s
tliorou-hly heaten ,t will take ahout twentv n.inutes)-
s Mva.| on huttere,l sheets in ohlon,- pieces ahou live
. .OS onj; an. tw., w„le. These nnist l,e ahout two
".'■Ixs n part, liake in a rather ,|„i,.k oven for ah.,nt
< ;yenty-l,vo n.nnites. As soon as Ihev are ,1, ,"' e Vi
'■'I;- ol....-'"late or vanilla fiosting. 'When th. ,ei, ' i
eol.l cut the eela:rs „„ ,me si.le an.l till them.
OliKA.M OK l-ILM.NtJFORCIiOCOLATK Ef'LAIUS.
I'.it ..ne enpCil an.1 a-hulf ,>f n.ilk to l.oil. Heat (o-
,J?o her Uvo,,h,,,ls of a cn|.f,,l ofsngar, one-fourth of e, -
S^ ," ,, '■■ ,'"■" %'«"■ ■""' '"^If 'I teas,,oo.,ful of sa t.
Stn ho .Mixture n,to th.. hoilin;; milk ('....k fiftJ
"HM..les, st,rn„j,M,ft,.n. When eol.T. Ilav.r this etx-am (M
."i; w,th one teaspoonful of vanilla extract, an,! ieraskle:
CHdCOLATE J01.\(f Foli KCLAIllS.
s„.Io,''fnir'.',f"l,"''"T "'*i ''''■'"'"■'' "',""^"''-"" "■'^'' «^-« '"I'lo-
M ontnis , t i.ow.lere.l su-ar, an.l three .,f hoilin- wat,.r
St, over th,. hre until sn.ooth ,-„,l .|.„sv. I.ip U.e , s
. the eclan-s ,n tins as they eou.e fmn, the ..ven. W
the chocola e ,c,n^ is .Iry, cut open, an.l tiil with the
;,"'" "■'";■' »l'""''l •* eol.l. if a ehoclate a,, is
I ke.l with the crean,, one tahle.spoonful of th.. dissolv,.J
chocolate may he aJ.leil to it. ' uissoi\i,i
V.\MI,I,,\ K( 'LA I Its.
Mak.. ,.,„ i,,i„,, with the whites of two e..(;s ,,n,i ■, eun
lul an.l a.halt of pow.lere.l su.-ar. [••h.v.,rVith one tea-
CAKES.
25
spoonful of vanilla. Fro^t the eclairs an.l when .liy,
,,,.■11 and fill with tlio cream tlio same :is for chocolate
rcliiirs. Strawherrics and ra.»|.herries aie oft»'n used to
till ,.. -lairs. They are th^n nanu'd after the fruit used.
DOMINOS.
Make a sponu'O caki- as tullows: Three e^rrrs.well beaten,
a.M one eup su«rar, th'vc-fourtliH euj) hutter, half a cuj)
hutteriiiilk witli two teaspoonfnls of cream of tartar,
and on.' (»f soda dissolve.l in it, enough tlour to make a
thick battel-. Bake in a sheet, ('ut into small oblong
ni.'cos. Frost them. When the frosting is dry, draw
black lines, and make .lots with a small bru^h .lippe.l m
iii.'ltcd chocolate to imitate donnnos.
(;()LJ)i:n frosting.
hit.) tlie yolks of two eggs, stir i)owdered sugar enough
to thicken, an.l llavor strongly with lemon.
TO MAUR BIRTHDAY <'.\KFS IN OOLD.
After t]i(.> cake is i.aked and iced, and the icing is hanb
.lip a small brush into the yoke of an egg, and write the
date or name upon it.
UAISKl) BISCUITS.
'J' wo .piarts of Hour, a cupful of yeast, or one dried
veast-cake, neariv a pint and a-half of wat.-r, half a taV)le-
spoonful each .jf'lard, sugar an.l salt. Sift the Hour into
a bread-pan, and, after taking out a cupful for using in
kneading, add the salt, sugar, yeast and th«; water, which
must b.^'about bloo.l warm, or about one liundr.'.l degrees
[he liot; season. It dried
ter. Beat well with a
111 .'nhl w.-ath'-r an.l
"^y
yeast is used, dissolve it in the wa
I
i
26
THK COOKS TRUE FRIEND.
I'
.spoon, wlion w<>ll mixed spiiuklo a little flour on the l>akc
l)oanl, turn out the <lou<,''li on tliis, ami l<nca<l from tw<'uty
to thirty minutes. I*ut hack in the pan. H(»i<l the lard
Ion;; cnoui^h in tlio hand to liavo it wvy soft, Ruh it
over the doUL,di. ( 'over clo^f'ly that iieitlirr dust nor air
can ,f,^et in, iind set in a warm [)lace It will rise in ei.^dit
or nine Ijours. In the mornin;,' shape into lolls or hiscMiits ;
place in jians, and let them lisc an hour and a-half. Hake
in an oven that will hrown a teaspoonful of flour in five
minutes. As soon ashak'd remove the hiseuits from the
pans ai\d place on a table wheie' they can rest ai^ainst
somethiu"^ until eool.
CRKAM J5ISCUIT.
One (|uart of sifted flour, with two teaspcjonfuls of
cream of tartar sifted t^'rouifh it thoroughly; one cupful
oi" M)ur cream, with one teaspv onful of soda dissolvcil in
it, one cup of sweet milk, salt. Bake in tin cu[)s about
the size (jf ordinary teacups.
lUlKAKFAST ROLLS.
Two quarts of flour, one pint of milk that has been
boiled and cooled, one teacupful of home-made yeast, one
tjJ»les])oonful of smjjar, two tablespoonfids of butter, one
teasjjoon of salt. Sift the floui' into a deep pan. Make
a hole in the centre of the flour, ir hich ])ut tlie butter,
sui^ar, milk, salt, and lastly the y«. . Set this away
without mixing' for several hours. Then mix thorouLchly
and knead for fifteen minutes, leturn the douufh to the
pan and let it rise till two hours before baking', knead again
a few minutes, loll out about a half an inch thick ; cut
out with a biscuit cutter, lay in thii l»aking pan a small
• listance apart an<l let rise again if j>referred. If the lolls
ui-e wantctl for breakfast, pur, tlie ingi'odi- nts in tlie pan
about five o'clock the preceding day, and mould for the
first rising at bed-time and let them rise all ni'dit.
::'ili:^.-^lV^^-'i .y. M,_=*:-;.'>^*fi_^»;rAi-. .
(JAKES.
•n
IIOLLS WITH COMPRESSHl) YKAST.
Scald one pint of milk. -M a taUIespnonful ot .utter;
whrn lukewana a.l.l l.alf a cake of co.ni.rosso-l yeast
,lis.olve.linhalf a cup of water for one luilf cupful ot
linker's yea.st) ; one taUespoonful of sn^ar, one teaspoon-
f.,1 of salt. Silt two (luarts of Hour into the pan, ...ake
a hole in the mi.hlle of Ih. Hour. ^^'>' l'<^"',. ^ [^ j^ ;';';;
n.ixture in. <h,st the Hour over it. \N hen ^^^ ^^
well, return to the pan, rub surta.^e of .h.u-h u itl l.tt e
a.l let rise again! Tl.en Hour hrea-l-hoar. l.^jhtly and
urn the<louj,drout on it. Roll out an meh thu-k cut
vith biscuit "cutter, butter one half hghtly and lol.l the
other over it. phice in a pan a little 1'^^'^>;;»P'^'- •. \'!"^ '] ^^
surface of each with an e- beaten with a httle milk.
I'ake in a (juick oven.
BREAKFAST ROLLS.
One ciuart of Hour, one tablespoonful of butter, one pint
A milk, one tablespoon yeast.
WilKAT MUFFINS.
One teaspoonful of nielte.l butter, one e^'g, one and a-
halfcps tlour, one teaspoonful of cieam ot tartar, ha J a
tea.spoonful of soda, half a cup of sweet nnlk. or cieam it
cuiiveiiient. Lake -luickly in muthn pan.s.
TEA CAKE.
This delicious cake may be served hot for breakfast or
t.a M.asure out a q.iart of Hour, add half-a eu|. ot sugal^
a Miiall teaspoouful of . -It, two teaspoon tuls of creann.t
t.,,,-..- nid . 'n.> nf s„da. Sift these ingredients through a
>i.ve add two tablespoonfuls of butter, rub into the i our,
then ' the yolks of two eggs and milk enough to make a
o
<»
28
THE COOK S TRUE FRIEND.
still" I'.'ittcr ; a<l<l lastly the whites of the o'^rs l)oaton to a
stKf fiofli. Hake tin- rakes in sheets alxxit an indi and
a-liaif thick wlien it is |)oure<l in the pans. Unsak th(3
cnkes into s([iiares Itd'ore |iiittinL,' tliem on tlio talde, so
cai'li iiiiliviihial c.'uj split ;ni<l lintter it.
QUICK iiJSCriT.
Kor a small family, take one pint of tloni-, sift throiiH^h
it a salt -spot )n''ul of s;ilt, two tahlespoonfuls of sii;^far, a
teaspoonfiil of Itakiiij^ |>ow<lei', an<l luh into it a dessert-
spoonful of hutlir. ^l;lk(• a liole in the tlour, Jiml pour
giadually in, stirring' all the time a scant lialf-pint of
milk, or as much as will cause it to lu- stirivd with ditli-
culty ; hut not still" ('nouj,di to knead. Have the oven
very hot, huttcr a ])an, take a portion oi" thr jtnst*' on tin;
end of tlie spoon, and drop it in little oIiIoulj moidds on
lilt' jian, two inches apart. These biscuits should he made
and liak«,'d in fifteen minutes.
MlM'Tf^ MUFFINS.
()necui)of milk, one tahlcspoonful of melted butter,
one tahlespoonful of white su^ar, one teaspot^nl'td of salt,
one tcaspoonful of baking powder, tv;o eggs, two cups of
Hour. Heat tlit^ eggs very lightly into the sugar, tl)en tlie
buttrr, then tlie milk, and lastly tlie Hour, with the .salt,
and baking powder mixed in it. Stir luitil the batter is
porous and lough all througli. Bake in greased muffin
tins. They should pull' up to three times the lieight that
tlit'v arc when idaced in the rinus.
<'OKN MFAL MUFFINS.
(Jrea.se the mutiin pans, having a teaspoonfid of lar.l in
one. To make a doz"n muirnis, take half a eup of corti
meai. hall' a cup ot tlour, a t<>aspoonful of bakitig powder,
hall a (•a^pooii of salt, and sift together. Add a scant
CAKKS.
2J)
ikc thick
!i iiiiiKc line
II d*a«.li . tliroe
til wii'' mutrm
Hourly ill »'"»
itrs.
lal»l»'iMM.iiliil of l.iitt.T. and iiii'k
latti-r. I'.irak in uii »■-,% aiM 1
ininuU'8. l\)ur the ineltca laia tm
pans int.) it, .stir well aii.l Hll the i >
tliein ill the oven an«l hake tilteeii i.
MIFFINS.
One pint of milk, on. pint .,f tlm.r, one half teas^oon-
ful of Halt, one aes.serts,.oonful nt hutter thnn- e-'s F. t
t. our into a howl. miK with it the salt, nmke a httle
1. in the eentrc <.f the llou, . an.l separatnj,^ the vv Intes
•oni the yolks of the .-'s, <lrop the yolkn into he holy,
a, Ip aee\he whites upon a plate. Molt the hu tter tak-
Lr caro that it does not l)eeome h.jt, and pour th s e
the volks of the e-rs, when the nulk also must h.pou.ed
a^n as it is poim.l the dry Hour nu.st be worked m
om the sides. ' When the Hour is all nuxed m, the nnx-
n \dlld he beaten until hubhh.s arise fron. its surface.
Whip the whites of eggs to a stiir -^ \an. Istn- t us
li.htlv into the hatter. Grease a..d lu..at twelve> nn ♦
rin.rs^set them into a pan, pour e.^ual parts ot the battel
into each. Uake in a ([uick oven. Serve hot.
DROP BISCUIT.
One pint of flour, one dessertspoonful of butter, one
teaspoonful of salt, a tahlespooniul of sugar a -^cant half
pint of milk, and one and a-half teaspoontuls of baking
y wder (or one of cream of tartar and half a teaspoo.du
of soda). Sift tlour and baking powder together, ad
rub the butter into them, scatter in the sak '-^"'l ^"f ^ '
nwike a hole in the flour, and pour in the luilk ^^^^"^
to.^ether, to a batter almost too thick to sir but not st t
.uou.di to knead. Butter a bake pan, and drop the b-it-
ter upon it from the eiui ot a spouu ... .. -.on^ : ::',;:;;
about two inches apart. Get them into the oven as
r
no
TUE COOKH TllUE FRIKNT).
«|iiirkly n< possilih'. Tlirsf M-ciiits ■ li<iii!i| he iiii« !<• ami
Imkril ill (ill I 'til iniijiilo.
SCONKS.
Two cniifiils of flour, oiH' an<! a li.'ilf taMcsiioorifiils of
It.'ilxii)^' powiliT, or on<' tcaspoonftil offrfuiii <>t tiu'tar, aiwl
linir a tea>|n)oiiriil of sodn, cjic i"j;'4, a (If.SM'rt.-|»<i()nful of
I. litter, tlin't'-t'oinths ciiiiriil of milk, ami a Hiiiall pindi of
s.ill. Sift. Iloiir, liakin^ j»(>\vilrr, ami salt tlioioiii^flily tn-
^fctliiT (»nc<' (ir t w id', mil the liuttor into tlic flour, licat
the CL^LT and aihl it to tin' milk, ami mix all toi^o'tluT into
a soft li;;lit "loUL,di lis for 1 i.sctiits. 'i'uni it out upon the
liakin;; hoaid, knoad as little as niav In' norcssary, and
divide it with a sharj) knife into lour » oual portions.
IJoll each j)i('('(' of doii;,di into a I'ound the si/o of a tca-
I'latc, a- ' cut ( acli jiit't'o in foiM', niakin;^^ sixli't-n tho
sha|i(' o. j)ii'cc' of" pie. Tlu'V are ti) he cooked on the
toj>of the stov(! (winch luust he niee and clean, and not
too hot), and shoidtl I'ise to tliicc times their orii^'inal
Mi/e. Scr\e cold with liuttcr.
(}V\cK iiiscriT.
One <|uart of iloui', two heaping- tablesj)oonfuls of lard
(»r hiitttr, two cujtfuls of sour milk, one and a luilf tal)le-
sjioonfuls of soda. Mix the soda into the flour, then ruh
ill the lard, then add the r.iilk. Work u]) ra])idly, hand-
lin«4; as liitl-' ;is possihh-. JloU out li^^htly. Much knead-
in<j^ injures the doufjfh. Cut into cakes half an inch thick.
Arrani,'e in a floured pan, and hake inatjuick oven.
r>)P-OVKMS.
Two eiipfuls of milk, two ( upfiils of flour, two eggs, and
an even teas])oonful of salt. Beat the yolks and whites
sip;iiat< iv and wdi. Acid tin- whiles last, and then heat
all togethei'. Thoy may be baked in roll pans or deep
CAKKS.
31
^M.,n puns whirl, slMml-l Ik- hoatcl ;m Mm- .um:|-. h "
Llffull witl, tl.. l.att.r,nr tl.ry may he ».nk..l in t.^a
<.ups. ot wl.irl. .i-hl shouMlH' uscl for tins .,uan.»v ut
halt;..-. When l.akcl sm-e iini.H.Hliately. tor < .ralmu.
pop-ovurs UHo half (irahani tlonr.
i)I{()l' CAKK.
One poun.l of sn-ar, tlnve-fourth ponna of l.uttrr, one
an.l one-fourth pounas of ilour, live e-'s. one lar-e tea-
spoonful of soda an.! two ..fcva.M of ta^taJ^ Drop hv
tahlesp<.onfuls on Imtten..! pans nn.l hak.- When Iu.Um
h, ush li^^itiy with the white of an e.u% and sitt powdered
su^'ar over them.
SPONCJK CAKi:.
Three e-.'s, one cup sni<ar, half a eu]) butter two small
teaspoonfuls of eream of tartar, and one of soda. d.s^oJNV
cream of tartar and soda in tahlespoonful of sour milk.
IJeat all to<,'ether. and add son.e tlo.ir to make a still hat-
ter. Add a teaspooidul of lemon or vanilla extract.
RICE CAKE.
Three-fourths pound of ri-'e flour, half a pound of hut-
t.r, one pound of su-ar. eigl.t fresh e-'s one lar^^e tea-
spoonful of soda, and two of eream of tar ar. I>eat>ollvs
and whites of e-'s separately, then together, heat ni hat-
ter, .su^ar, then the tlour with the so<la and crealn ot tar-
tar sifted among it.
ORANGE CAKE (very nice).
One oup sui?ar, half a cup hutter, half a cui, milk, two
.,.,-. ii ! ,..u;f^... ,.f fn.p- '"'"s. one heapiUir teaspoon ot
cream of tartar, and half a tea.spoon of soda. Bake in
layers.
J
32
TIIK ("(JOK'S TRUK FKIF.ND.
l''!i.i,iN«: : <liai<' two Imuc coukiiii; ainiles, and add
jiiic; iiiid -lutcd liiid of iwo .small oraiiut's, one cui) .su<,'ar.
noil llftft'n mimites. Wliuii cold sj.iH-ad Ijctwuoii layers
of cakt". Icr with soft iciii,!,' made as follows :--llalf a
pound icing sii.L,Mr, a<ld pinch of isinglass dissolved in a
little hot water. Add enoiigli jnice of orange to make
thin enough to s}»i'ead easily.
(ori-'Ki': <'AKE.
One cup of drawn collee, one cup molasses (darkest you
can get), half a cuj) dark itiown sugar, lialf a cup butter,
one '(^'^'j:, half a teaspoonful eacli of ground cloves and ciu-
luimon" half a grated nutmeg, two small teaspoonfuls of
soila, one cuj) curi'ants, one cup of raisins, (»f Hour enough
to make a mediina stiff hatter. 15akc in a nd<hUing hot
oven. (Half a cui> of s(MH- milk may he suhstituted for
lialf a cuj) of drawn coffee, an«l use only half cup coffee.)
GINGER CAKE.
One cup cacli of sugar, and rich sour cream, two eggs,
one teaspoonful of soda, two and a half cups flour, one
dessertspoonfid of ginger. Hake in a moderately _ hot
oven. Take a broom splinter and pierce; if none of the
batter adheres, it is done.
COCOANITT CAKE.
Two eggs, two cups sugai', two tablespoons of butter
one cup of sweet milk, two teas})0onfuls of cream of tar-
tar, one teaspoonful of soda, one and one half i-ups of
flour, flavor to\aste. Take the white of one a^rg, beat to
a stiff froth, add one half cup granulated sugar, spread
between the layers and on tP.e t<)p. and sprinkle it with
grated cocoanut.
CAKES
SUGAR
33
)OKn':^.
Two VlXirs, two Clips O
cup of sour nil
bake in a tjuick oven.
__ ,f surjiir, one cup of l)utter, one
Ik, one teaspooiiful of sfnla. ^ Mix soft, and
Tun cups of suirar
about the si/-e of an e;
CAliAMP:L.
tliree-fourtli cup of milk, butter
Boil ten niiiiu
ti's lianb r<eat
un
til coM, favor witli vanilla.
CAKl^ FOR ABOVF
One cup of suu^ar, t
wo e
butter si//' of an ejT^^r, one
of
teaspoon <
f so-lalnacupot sweet inilk, two teaspoons
cieani
cake
tartar, tbve-' cuj.
svtrca
n
Hour. Wlun baked sj)lit t.bo
1 duite thick, nnd frost with
caraim
•I
,| \vith <';irani''i <i
HARD MOLASSKS COOKIIOS.
One cup of sui^ar, oi
IC <
..f l)Utt*'r, and one of molasses,
one teaspoon o
f soda and one of .L,dn,^''i
I'.oil all toifethci-
an<
I while boilini
stir in e
nou<di ilour to thicken.
Roll
tl
iin am
I h
akc ([UK
•klv. This leceipt may
be relied on.
S(
)1-T MOLA8SKS COOlvIKS.
One \
u
nt of buttermilk, 'Mie pint .>
f mol
isses, one
cu]> o
.so ia
f butter aiK
one of j^in^^er am
ione-balf cup laid mixed, t ^ o teasj
1 one of j^r-'UiK
I cl
(ives.
dialf
)OonH
M\k as
soft as possible, roll one (juar
in a quick oven.
ter nt ail inch thick am
<l bak
e
•OOKIES WITHOUT KOOS
Take two cups
)f suiiar, (
me cu|) of butt»'i, om- cup of
>f s«)d:i or
buk
ill f pinvder am
d
Zf.",;;.'^!:'" -ay.: a;.,rt ,i..n,h. u^n n,),, .„., i.aU..
' 1
1 „
i 1
II
i
I
y4
THH cook's TIU'K FUIKNIX
in !i (jiiii'k ()\cJi. Hot water can lie u.sed in [dace of tlie
niillv witli very ;^'Oo(l re^jiilts.
CLEAll I(IN(i Foil TAKE.
Put on<' (Mi].rul of ])iilvt'iizeil s[\'^n\- into a howl with a
tal»lfs|ii)(infiil of lemon juice ami ti.e wliitcs {A' two e^^'t^^s.
Just mix toL;('tlifr smooth an<l pour over the cake wliile
it is warm eiioU'j;li to dry the ieiiiLT, <»i" •'^et it in the oven to
dry.
wiiiTK crrnoN cakk.
I'.eut one j)ouiid of liutler to a cream, one ]»ound of
flour, one |>oundof loafsuj^ar, eiu'ht well beaten eifffs, half
a liouii'l of almonds hlanched and cut in small [»ieces, a
quarter oi' a pound uf citron. Beat well and bake in
greased tins lined with paper.
LUNCIIKON C'AKK.
One pound Hour, hali a ]jound each, raisins chop])ed,
su^ai" an<l ltutt<'r, two ej^es, one pint of niola.sses, dark
.spices, half a teaspoon of s()da di.s.solved in a teacnp of
warm milk.
('OCOANUT CAKK.
Two i)ounds of sugar, one |tound of butter, one and
three-fourth pounds of Hour, ten eggs, two grated eoc(»a-
nuts, one cup of nnlk and the milk of the cocoanuts, add
half a tea.spoon of soda la.st thing.
SPICE CAKE.
One and one-half cups butter, three cups of .sugar, one
cup of sour ndlk, Ji\i' cu})s Hour, Hve eggs, one teaspoon
soda, cinnamon, cloves, nutmeg, allspice, each one teaspoon,
one ]>ound of raisins This cake will keep for two months.
Li
f
L
CA K KS.
35
, (lark
FLAVOIIING FOR (AKK
An economical and nally <lclici<jus way to llavor a cake
wliicli is toliuvc icin^j on tlit- toji, is to ;^r,-ate |iart of tin-
])rcl Iron, all oranj^e or k.'inon over tlic caku Itcfore put-
ting the icing on.
I)IIKAM CAKK.
|)r<'ani cako is a new pro'luction, and will Kc vvflconi(<i
l.y all loveis of good cake. It is leaked in tiirte laycis,
cacli layer should beahout an incliainl a lialf thick wh<;n
haked.'l'he two lower layers are (Vosted with confectioner's
sugar and the white of an egg ; tiie frosting for the hottoui
layer is tlavoied with lemon, the next layer with vanilla
and tlie top layer is thickly covered with coc> anut and is
flavored delicately with a few drops of losc water. (Make
the cake itself Ijy the receipt given f(;r white N))onge cake.;
FKIlNCH l(dN(; FUK TAKKS.
]}(>il one pound of granulatt.-d sugar and a small cup of
.rater rapidly until it liairs, or to that degree that when
a little is thopped into the water it forms a si It l>all.
Leave it until half odd, tlien stir until it form> a .>tiif
cream. If stirred while liot, ii will he rcughand sugary.
It shoidd be hberally pouretl on the top of the cake and
alhnved to run down the sides. A kiufe warmed may be
used to facilitate the spreading, but when the cake is ice<l
it nuist bear no trace of the knife. This icing will keep
for weeks. When wanted for use, it, or part of it, must
be put in a cup or Itowl set into l>oiling water and stirred
until it again runs like cream, wdien it is ready tor use.
ALMOND KdNU.
To evorv pomid of i)idveri/ed .sugar allow one pound
of sweet almonds, the wliites of lour eggs and a little rone
wat.er. Blanch tlie almondn and pound t)ien\ (a few at a
w
m
:n;
THE rooK's lin.TK FUIKNI)
tiiin' ill ii mortar to a ))ast'', aMiiiL': a littlu rose water to
prcvfiit viliiiL'. Wlii-k tlicwliitcortlic r-^^r-rs to astilffi-otli,
mix tlHdi with tli(.' poiiii'lcd almomls, .^tii' in tlio su<r;ii- and
beat all tc.i^etlicr. Wlicn the cako is sutficiently baked
lay oil the almond iciiiL;- and jxit into tlio oven to"drv.
}
si'(;ar jciNo.
P..-fd tli<' wliites of tlireo c^fir.s until fli.'V are sliM-htlv
foaming oidy, do nol l-.-at them to a IVdth. Stii" oin-
pound icin<4 sii-ar and llavor with lcmo?i oi- vanilla.
WKDDIXO CAKE.
Inuivdicnts: -<)\w. j.onnd siiirar, one pound Vtiitter, ten
c^l:-, half a pint hramly, one wim- i^da'^sful of win.-, 'two
nutnir^rs, on,, tahlespoonful cinnamon, two pounds (lour,
two ])Ounds cnnant^ on.' pound of s.'eded raisins, half a
pound candied citron. Stir butter and su^ar to'a li'jht
cream, add the wliitr-; of the eiTfJJs beaten s? iff, next ihe
yolks beaten until thick, the wine and biandv, spice-s
and flour. Mix thoroiiuhly, and the currants washed and
dried, the )-;'Jsiii,s st-c led and citron cut into small strii^s.
I'akr ill a moderate ovm iVom one to two Ikjui's.
ALMOND K'lXd.
J->Ia,ncb oiu- oiiiic of bitter almonds and fifteen ounces
of Jordan almonds, pound to a stnooth tine paste with
two tablopoonfuls of , .range Mower water, then add one
and a (piarter p(,iind of co)if,.cti(.nei's sui^^ar and four
whit.s ot e--s. .Mix and j.ound well foi'^ eie-ht or ten
mmiKe. and ice the cake. Put into a v-ry slowo\en
where it should remain for thirty minutes without color-
iii-,^ any. Your cake is now rea'dy to irive a second coat
of plain oi|suL,'ar icinir.
%
CAKkS.
37
w'
BAKINd POWDER.
Alwiiys j)it'|»;uo yum- own l.ukiii-- j.uw.Ut. Tin. r..lio\v-
in-' is ail fxccllunt receipt : Tnkt' nine ounces of ct)!'!!
starcli, four ounces tartaric aci.l, four ourjces C'liristie
(•rcMM of tartar, liLjl it ouTices of soda.
A irood baking powder may In- niadt; l.y taking one
part by bulk of soda to two of creani of tartar aniFmix
tlieni together.
When l)aking cakes, always have your butter soft but
not melted ; for li;4]!t cakes, l.eat it [<] a cream before add-
ing any oilier ingicdients. iJeat the yolks and whites of
eg-s separately. Sift ynin- tl<;iir thoioughlv and sift
the baking pow.ler wellthrough it. Attend well to your
(ire, liave the oven the j)ro|,er leat for the kind of cako
.\oi; ai-e baking. Always liuve the jjiv buining well ;ijid
ilu; (A-en heate<l before you begin to bake theml regulate
the heat from time to tinv to suit by mciiis of tlur<I;im-
pers.
IIUW TO MAKb: BIIKAD.
H
iruP YK.\.ST,
flops ] oz. (one handful), i)ar(>d potatoes, 4 lbs; salt,
half a innt; sugar, half a pint; ginger, one tablespoonful ;'
water, four (juarts ; yeast, home iuewed, one large cupful.
Bod the potatoes in three (ptarts of water, an<i pnss them
(with the water) through a colander. Boil tlie'hnps ten
minutes in one (piart of water, strain th.- water -.n the
potat(|es, a. Id ihe sugar, salt, and -inger. 'Idie whok-
should incisure five cpiarts ; if it lacks, add tepid water.
\\ lun iukewaim, ad.l the yeast and mix well, and leave
111 a warm ))laee till liidit.
1'
t'les on the surface. It d
thick
is will be indicated l)\ bul)-
oes not increase in -"bulk like
in using.
er yeast. Keep it in a covered crock, and
;if«
:\H
TflE 'OOlvS TUITK KU I KND.
i
stir it uji tVoiii till' l)((tt(iiM. A ^jll j^^ suliicicnt foi- one
(|ii!iit i>\ milk ni water, mihI tlio l:)'t'.'i'i will i('(|uir<! little
it" .'iiiy a-Mitic.iial salt. In a 'Irycndl plncc lliis yeast will
l\''l|( t'l iV Illiilll li-.
r.liKAD.
l""oi' live ('iiiiiiii<)ii-si/,e<l loaves, make tliin Irnliati meal
Uniel, with a pint and a-lialfof water, ami half a teaciip-
l"i' "t" line meal. Salt it, ami iioil ten oi' fit'teen minutes,
then scal-l enoM^li milk with it to make two (|narts of
the whole. When tile mixture is cool so that you are
sMi'e it will not scald, add a teacnpf "id of yoa^t, and stir in
eih'iieh flonr to make a thick l.aiter. 'i'his is called a
spoiiLTc. This l.citiL:- d<ine in the e\('ninLf, let it stand, if
ill summer, in a cool place ; if in wititer, in a moderat(dv
war?ri place till mon^nL,^ Then ad<l tloui'enoueh to mak*^
it I'a.sy to monlil, and knead it very thorouLfldv, diviile
into (our or five e(|nal pieces, and mould aceordini.,' to the
l'"''ii ol'flie jian in which you hake it. These heiu""
,i,Mcasc<!, jiut in the'dou^di and set in a wai-rn jilace to ri.so.
Loaves ot this size will hake in an hour; if the oven he
lather hot, in a \'vw minutes shoit of an hour.
!l(il' VI '.AST.
Put over to hoil three (piarts of water, take a small
sack, jjiit into it a lar^e handful of hops, and half a tea-
spoon ol uiiiLTer, put it in the kettle and let it boil l»nt a
sliort time 'if yoii let it boil too loiiLT the water will o'et
i<i"daik), then squeeze out th(> sack and have six or
seven H;(),)d .sized potato(>s. peeled and grated one at a
time, and add to the boiling;- water, and boil until clear
like starch, add one teacui.lu! of wliite sugar, and half a
cup of salt: set aside until com|, then put one teacup of
good yeast in and let it lise ; then you can i)ut into a iuL^
Sled-:.' Mp cvcrv time before usiui?.
I
M
CAKKS.
39
MOUT IMINS.
W'Ik'II till- liiciul is iciiily to put in tlit> baki- pans for
the oven, take as inneli <loM<,'h as will make about two
loaves. Beat up an ef;^' well, a<l(l to it a tablespoon of
white suLjai", and a tablespoon of butter. l?ut all
info the centre of the dou^h and mix well throu<.,di, then
roll it out to about an itu^h and a half in thickness, (.'ut
out with a t^ood sized cake biscuit cutter, put into bake
pan. Let rise once, then bake for half an hour in a niid-
dlini,' (juick oven. When done ml) cacli bun over tlie
top with sweetened cream ftake a tablcspoonful of ;.;ood,
sweet cream, beat into a tablespoonfu! of white sugar).
Set the buns back for a moment or two in the oven.
CORN BRKAI).
Take one quart of sweet milk, cornmeal enouj^h to
tliicken, three CLjgs, half a cup butter, two tablespoons
of brown sui^ar, one teaspootiful of soda, and two of cream
of tartar. I5ake in a modtn'ate oven.
CORN BRKAD.
|i»,^'-
k.
Steamed corn bread is paiticularly wholesf)rne when
made with buttermilk. If this cannot be procured use
lobbered milk. '1 o two cu})s (^f Indian meal allow one
cup of white Hour, two tablcspoonfuls of white sui^ar, two
and a-l»alf cups of milk, one teasj)oonful of soda, and otie
of salt, one tablespoonful and a-half of melted butter;
steam for twoliours in a well-buttered tin, and drv off in
the oven.
BUTTER ROLLS.
One quart of flour, half a teaspoonful of salt, two tea-
spoonfuls of baking powder, one egg, one pint of milk,
one tablespoonful of sugar.
nil: ((jKKs TUirK fkiend
HI
i i
lilJOWN r.KKAD.
Sift t()_;it litT oik; pint (it coin meal, oik; pint of ryu
llfiur, one t!iltl('^)ioMnriil oi" lnown sii<,Mr, (jiii; tcnsjxxmriil
ot'^alt, aii'llwo of liakin.;' |to\\iltr. |{ul>iiit() tlio mixture
oiu; taWli'spooiitnl of lai'd, Jiinl tlirct'-lointlis of a pint of
milk. Mix into a lialtcr like rake, and hakii (jih- honj'.
I'riitict it wi'li I'lown pnjxT if it sliould brown too fast
at first.
INhlAN MKAL MUFFINS.
Takf tuo heaping cups of In lian meal, one cup ol'fl.air,
three e,L',^s, two and n-lialf cups swct milk, three talile-
sjioons of liutter, tw<. talih'Sj.ooirs of white sugar, throo
lienpiuLC ten ,p.o(infuls of i^ood haking powder, ono toa-
sjxioidul i.f .--alt. Heat the eggs thorouL,dd\-, and soften
the hiitt.r. Sift the leaking pow«h'r into the meal and
Hour wiiih' yet dry, and then stir this into the hutte-r and
eggs, ;in<l beat thoroughly together, pour into a well Imt-
tered mould, and bake quiekly.
CRAHAM MFFFJNS.
Take oiii; i|Uart of .sw( t't milk, one (piart ofCiraliam
Hour, one cup of white Hour, one tablesi)oon of buttei-,
two tablespoonfuls of sugai', two eugs, and two table-
Hl)oonfu!s of baking |»o\vder. Treat these ingredients tlio
same as directed in the preceding receipt for Indian meal
nnifiins.
OATMKAb MIFFINS.
One ctip oatmeal, o)ie and a- half pints of flour, onet(>a-
spoonful of salt, two of baking powdei', one pint of nulk
one tahlespoon of lard, two eggs. Mix smoothly into a
batter, rather tiiin, till the mutlhi ring.s two-thinls full,
and bake in a hot oven.
i
^'
%.j
PIi^:s, PUDDINGS, Ktc.
I'll-: ("KrsT.
Oni" 'jiiarr. lit' Hour, tliree-(|aartors of a pouiKl of lard,
jiiit ill lialf tlu' llour to liaif tlie lanl, and witli water
!ciiiM<! iiiili! >!ii(»otli. lloll it out thin thro*; tinuis, touch-
inu' it tacli time with thu lard, sprinklin*^^ it with tloiir,
and loilinLj it uj> to he rollol ai^ain. It is advisahle to
kn<'ad in n cool plac<3 it" po.ssible.
CRUST FOIt MKAT PIKS.
OiU! ([Uari of llour, tiiree tahicspootifnls of lard, two
and onc-iialf cups milk, one teaspoon soda dissolvetl in
hot \vat(;i' and stirred into the nulk, two teaspoons of
crr;iiii (if tartar sifted into the dry flour, one teaspoon salt.
Fi.AKY CRUST.
( )ric pfjundol tl(Hir, hall'a j)ound of hutter, one teasponn-
j'ul of l)aking])o\vder, onedialf gill of ice cold water, white
• 4" one ego:. Sift the tlour throuirh a sieve into the mix-
ing pan. Whip the eggs to a light froth, add the cold
water to then), and with this li(juid ndx the flour to a
firm (lough, tin-n out on the liake hoard, and roll out very
thinly. Divide the hut ter into thiue jiieees, and spread
one of thrm ujtoii the dough in thin pieces. F»d<l the
fiough then in three layers and roll it out thinly aL;ain,
reversing the order of rolling eacli time. Repeat this
I"
ocL'ss until the butter is rolled out into the doui^h,
when the crust is ready for use.
4l'
Till cock's TlilK JRlKNh.
< n.MMox I'ASfK
Ji
Oiir j„,iiihl ..I ll..ur, !i;iir ;i |.uiiii.| ..f Ijinl, a small tra-
>-|"< .!i ..r s.hIu, :iii.| two of civam of taitai.anl a littlo
'■"I'l wnl.r. Mix tlu' soda a?wl civani of taitar thinii.^h
thr I
l"iir tlioiou'^lily, tln-i, inl, in li,i,r|itly tlif lard, (list
'••itiMi; iti tatluT coar.-f piccfs. 'rinn j)()ni
n-
111 o
noii;;li
)ld wat.r to l.ind it, lo-vtli.T loos.'ly. lioll it out. in it
roii;^!) stiitf, and iisr idinicdiaft'Iv.
SKKT ClllTST
•»i
M h
'^\o|Miiiids of lloMi-, twelve oiincos of }»oef suei; di
-mimII t»jis|iooii of soda and two of
It;
ic
f' cam of tartar
ispoon of >alt, hall" a pint of col.l water. Take the sk
on<.'
I'Mii I lit' >uct ;ind e
Ml
lo
•ur, a'
p It wry hiKdy. Mix it with the
w
I'l ih'' >alt. _ Knead alf ii-htly to<,retlier with tl
•-'•■un of tartar <li.ssoIved in it)
atfi' I with the so la and ei
IvoII out to half an inch jn tl
diiinplin-'s nv pinhlin^rs.
lie
iit'ss Nice for apj)le-
siioirr ciirsT.
Six. onnees of tlour, thnv oiiih-es of huttci' half
cr, one t.'aspnoiitid of lemon jniee, volk of
a enn
P
one
^"■entlv with
of cold wat
OLTLT. Sift thr tlour, rul. the hutter into it
the lin-er tips till it is like l.read crumhs Makea hole
m thr ecntre of the IKmu- ati.l hutter, drop the volk of the
<-•- in It, pom- over it the lemon )uiee, and nild the eold
water I.y d.-ivs, kina I all li-htiv toi-vth.'r. This crust
IS me.' lortruif pi.s. and tarts, koll it out to ahout
•pjartcr of an iueh in thick
a
vuess.
LAHJ) AM) IdTTFJJ CRUST
l{ul. half a pound of fresh lard into a pound of il
lour
poi „
usi' just enouirh of cohl wat(M" to knead it toL'et]>.cr Roll
It out rather thin, and spread hutt
cr over the surface
PIES, rr 1)1)1 N(;«, etc.
43
II. »w t'ttM the paste, lloll it out MLjaiii, tlrod^ini,' tin' Imaid
with lloiir, spit'.'itl (Ml moic Imttrr ns licforc, ami t'oM it
a','ain, i('p<'at tliis piocfss tlijTc tiiiu's, usiii^' in all a
i|iiart»'r ut a |)«»uii.l of l-uttcr, wliicli shoiiM at first lif
'lividtMJ into iliifc (•(jii.il |tarts. I^'oiir (Miptiils of siftcil
fjonr .-iro Ji poiiinl : on(» cmitiil of lanl or liuttn- is lialta
|i<>iinil.
I .K CRUST.
Hub one and a-halt (Mij)s of lard, iato one pint of flonr,
wet vvitli tlircn rMDs of water to n»ak(' a doiii,dj not too
stitf, tilt' K'Ns l<ni'adin<4 the Ixati'i-. lloll out to proper
thicknes-^. In niixini,' use a knite, tlie hands shouhl tou<'h
it as little nspossihle, the le-at of th.- linnds spoils the paste.
(}LAZK Koll I'lK CKl'ST;
To prevent the juice IVotu soaking; into the enist of
piev:, with a Lireat amount of juict; in them : Wet the
erust 'if the |iie with l)eaten clTi^'. Some dust a little
tloiu' on till! under paste to absorb the juice. The beaten
i"^i^ is better.
PLAIN VIE CRUST.
Three cups of flour; one of .shortenini^, half a tea.spoon
ot" soda mix witli buttermilk.
PUMPKIN PIK.
One cup stewe(l pumj)kin, (.msdialf cup of su^'ar, two
ei^'gs, and milk enouf^h to fill the pie-plate. First line pie-
plate with crust, then beat the f'ggs and su^^'ar together,
.•iddiuLC t^K' pumpkin and milk. Season with cinnamon,
nutmeg, and allspice to suit the taste. Bake well done.
'J'liis reeeii>t will answ^er for squash pie, substituting
sijuasli fui- pumpkin.
[\-
Tin: < ofiK s TIIUK I'ltlKNn.
1,1111- ,
lllVl' I
< I >r.\i;i» iMK.
■^ i'ii ('III ,1. aii'l till Willi ili.- (olluwii
l-T
lulll il i'ttli I ,|
'I",:!- Iir l||<i|'l> il
>\Vt'fi'| ;, one tea*
i»<'oii uf il<,ur, ami a iittln -r.it, ij ,,,,(.
I!. -it all flioi.MiurliJy to;^r,'tlier, aii.| a<M iiiTik (•iiou;^!
till til'' [Lif.', fhrri •j;vnUi n verv littli- juifmcj ,
•■"ll'l I'^'l^" 'llilil th.- Clisl;!!-.! is'wrll s..;. I'm II
|>i ilfi r«<l
I to
licj oViT
the t
Ot)
eat«ii cdjij
sTu.wvr.KK'iiv I'll-:
A fruit i»ii
l»i.- .iiuiiM nl^vay^ 1... uril lilj.-.l. T.iUv a .i.-cn
t 1 . • ', , 1 . . . . . .1.11 • 1 . . '
ilish, 111..' it wiih ).;i ,■,.. ail'! ill! wiM
I •>i!<T('.s.siv.' Invcrs of
nut ami sii.^^-ir, a linj.- t|,,iir (aLout a, tal.|.-,|,nMl,r,il
all;sli,,iiM (m- .Iic,|.^r,.,| <.\,.|- t,li.' .Jiii; iv?i( ■
Ml
a\<'r^, to iliK ken
ihl;' |ti'i»ct's»<.
(,*()V
cr
til" jiiic til II will fonii III! ||.|- til,- cook
Willi acnivt. i.ii.'k witi, a lork to l.-t out ilu- hoL jiif, an.!
!iy the io|t ci list on lii^Mitly,
I'i'i poiif in a
ai<f III a iniiLiat.
<i\ m
■iii'l when \< com
• 'icaiii, iii.hIc as
f> "Hi Ol llif oV( II, llti It
foil
'i\V
Heat
mil
I small ciipfiil of ii(;]i
I>uttiii<,Mn a piiutli of so.ia ; \v,-t ]ialt a t
ot conistarc'li in c-ol-l ji.ilk an. I
('a>
l>o<jIlftll
ir il ill s|(,\v|y, a<ltl also
It
n.' taMcspooiiliil „,• ..ui^ar, an. I cook three minutes
emove Irom tlie iiiv, an.l heat in the whippe.l wiiitos of
two e-.-s. li.at to a nvam, an.l let it ^^■t cool before a.1.1-
lliLf it to the |iie.
MINCl-: IMK.
T]
wil
le remains of a roast oi h.-cfor.ff several beef-steaks
'nice lor minc-mal. Take the fat and
f<»unil
;sin poinons, chop line, aiul to each cupful, a<M two cun
tills of tart jiii.-yapj)les, also choj.ped f - -
Weil wasiicij a I
fuls of boilcil
pies sullicendv nioi . j
111*', one cujiful of
"I 'HUM I hiiM-,i.;li cm rants, two tabi
e.vp.ioii-
eaniieil fruit
or Li
iiM s'.vcel chicr enoui(h to make the
i^ing a little jeily, the juice of
npior f
rom sweet
M..
IH;t a
particle ..f wine or brandy will be foun-l ' nece.sJarv foi
riF>;, iM'ni}iN<;s, ktc. 4.')
"Ill"'' I»i''^. Th'' su^ar, ciiiiiniiioti, cluvrs, mitincif, !m<l
iiiiici' in tii.sti.'. .Mix tlif iiir.it, n}i|i|.' nn-l s-asoiiin;^' flio-
roiii^hly to^ctlirr. uimI lirjit ilin.ii^'li. Ii iiiav In- um.I
wlicii cool, or srul-'i up ill ^'hisM j,'i,«ms to It iisfti ul ii?i\-
tiiiir. When you wish to inakt' iiit-s, liiu; a \nv platr with
niist (m'i' receipt lor |.it> cid^t. tor njcat pics , put in yoin-
iiiinco, spriiiklu over it a f.w sui.tll hits of huiter, put on
the uj.pcr crust, ani hake in a luoihuatL; oven.
MKAT Oil SArSA(;K IIOLLS.
.Mak.' (.iif I <,uiiil jMiir paste; i«.ll it out to tiic thickness
nl half an inch, or laihcrlc-s. ami tlivi.h" it into ei;,')it, t.-n,
• '!• twelve <(|uare,s, acconliiiL,-' to the si/c the rolls are in-
tcii.jcd to lie. IMace some sau.sai;e-nieat on one-halt < f
eaeli s(pi;ire; Wet the t'<lij:es of the paste and t'oM it over
the meat ; sli^rhtly press tlie (mIlji's to;4cth<r and trim them
neatly with a knife, hriish the rolls over with tlui ; oik (.f
an cl:-, an<I l-ake them in a well lieateil <iven, for ahom
iialf ail hour, or longer should thty he very Iari,'e. 'J'hc
• ivmaiiis of c lid ehieken and ham, minced and seasoned,
■llid also coM veal or heef, make \er\- 'food r')lK
I
JiUMAKFAST TlllNOVKRS.
Make a sliori hisi^-uit crust, :ind roll thin; cut lound
like a turnnver, ptn in cold i- u ehopjied fine, sea oiied
with salt, pepper and sweet I os. I'.ake lor ahout half
an hniir in a Jiiodeiate oven.
K(;(! MINCK I'lES.
' ''^u^ li'ird, slii'ccl them small, .s]ncd twice the
III! of suef, one p( lid oicuiiMMt , washed and «lried,
■ ■ tl '• juice an<l peel uf one hnion shred very fine, add
1 .lee, nutmeir, .su-ar, to t^iste, a verv litth" .salt. orauL'e.
nion, and citi'on candied. II
lid lower paste
(aKe Itt I s\ een a
liLdit
upper
w^
40
THK cook's TItl'K FIUKND.
>»
11^
* I ■
ISi.i
MINCK MKAT FOi; I'lKS Oil ROLLS.
Six poiimls of currants, tlircL' ]>(iuii<ls of raisins, stono'l,
t,lir<.c pMinids of {ij»i)k's ehoi)})CMl tine, four ])()un(ls of suet,
two [)tnin<ls ofsu^^ar, two ])Ounils of Itecf mijiecil, the j»cel
.•ni'l juice of two hiuoiis, a lunt ofjuice from canned fVuit
lialf an ounce ()f niix(Ml s|)ice ; chop and mix all well to-
• '•■tlier
I'less the whole into a deepj)an.
LEMON i'lK
One :4<jod ^I/imI li-iuon, sa\ c tin; juice, and <;rate tlie
rind ; two cujtfi.'.s lnown sUL;'ar, two cuptuls lax-ad crundis,
two cu[)ruls hoilin;4 water, four e^'^rs, rt-scrving the whites
for the merinnuf's, and ndxinLjthi' W(ll-}»raten yolks with
the other name<l in;^nedifnts. Bake with an umlercrust
onlv. Heat tin- wiiitrs to a stiff froth, add a little wliite
suiL^ar to them, |iour over the pies when dom", and return
to tlie oven to lirowii.
LKMoN rii:.
One cup sugar, two talilespoonfuls of corn stai'cli, one
cup oi'hoiling wat(^r, butter half tlie size of an l'<:}^, grated
rind and juice of one lemon ; co«)k to;4ethei" till clear, and
when cold aild tlu,' yolk of an eg;^. l>ake with an under
crust; when done, heat u[» the whites of two c,i,'i(s, add
two tcaspoonfuls of suijfar, spread osir the pie, and place
in the oven to brown. This is verv nice.
h li
i t
h
( I
LEMON IME (without e^^gs).
Juice and e;iated rind of two lemons, four pounded
crackers, two small cups of water, one and one-half cup
sUL,'ar. Sinm»er all on the stove for about five minutes
bidVue puiiiuL; it in tlio cru.>t. Trii> makes an exeeilent
pie, and is easily made. Try it.
I'IKS, I'l'DDINOS, ETC.
47
stoiiuil,
of suet,
tlie j)uol
va\ fruit
well to-
•atc till;
cruMilis,
whites
Iks with
ih-rcruNt
e white
1 1 return
irch, one
r, grated
lear, and
III und«'r
'j;'^H, add
lid place
pounded
half t'up
minutes
3X<'elient
\
i
}
I
LKAJON riK
'J'iie juice and nrated rind of one lemon fheirin i-'ieful
n(jt to grate tlirough tlie yellow into the white lining, as
it will make it l>ittei% one tahle^puonful of cui-nstareh,
one cupful of sugar, one egg, a piece of hiiltei- the size of
;i small egg, one cupful of boiling water. I'ut the water
in a small sauce[)an, and tliicken with the cornstarch
with a little cold water ; when it hulls up after stirring it
in, set it off the stove, add the hutter and sugar, which
have heen previously well stirred together; when cool,
add the beaten i^^^^r and lemon. ISake with an under
crust, then cover with a meringue and return to the oven
and brown.
ORANciK Pil'].
Uiate tht; yellow rind of one fresh orange, take the
juice and pulp of two large uranm-s, add to them one
cupful of sugar and the beaten yolks of three eggs; mix
one cuf>ful of milk with tiie whites of the eggs beaten to
a stiff froth ; beat togetln r. liake in pulf paste.
ORANGE HAITKIl IM|)1)].\(J.
Remove all the white skin an<l seeds from tin |,eeled
oianges (four or five). Slice tliem an<l stii- into the
batt( r, made of tw(j large cups of flour, two small tea-
spooid'uls of yeast powder, two Iteaten eggs, one j-int of
milk and water, pinch of salt, same of mace, all beaten
well. Bake in a buttered dish; or may be boiled two
liours in a tin mould.
ORANGK IMKS.
Two cu|>fuls of sugar, two of flour, five eggs, one tea-
spoonful of cream of tartar, lialf a teaspoonful of soda,
the Juice and grat'Hi rind (the thin yellow outside rind'
48
THK COOKS TRUK FIlIEXn.
>)
only; "I" one oraiiLfo. These are foi- tlio cake. Htsat tlie
Cif-^H very li^ilit ; then add tlie sno^ar, and heat niitil fiothv.
New add tlie orani,'e. Mix the soda and cream (jf tartar
uifh the Hour, and rnh thiY)u«,di a sieve on to the heatcii
e^r-s 'ind sn(,Mi\ Stir well, and hake in deep tin ])!ates.
There win he enou^di foi" six plates. When hakod jnit a
thin layer of the icini^- In'tween tiie' cakes, and cover tin;
]<i<'wi!h iein^'. There shotdd !..■ three cakes in a pif.
lciN(;. — The whites of fonr e^^is, one tcacupful of pow-
dered sw^iiv, tlie juice and lincl of two oranges. After
heatinL,^ tlie whites to a stiff froth, heat in sui^'ar, then the
rind and Juice of the oranges. When the pi"s are ic-d,
dry them in the oven,
A DKLlCrol'S IMJKPAIIATIOX OKAPPI.KS.
Select apples of a moderate size, })i,'cl, cut in halves,
remove the cores, and rul» each piece over with a piece of
lemon. For six ajiples, put half a pound of white su«{ai-
and(»ne cup of water toi(cth(M- in a lined saucepan, and
let them hoil until f(. lining- a thickish syrup; lay in the
apples, with the rind of one lemon cut thin, and the
strained juice of the .same. Let the apples simmer till
tender; then take them out very carefully, drain them
on a sieve, and reduce the syrup hy hoiline^'it (|uicklv for
a few minutes. When hotli ni-e coll. arranue ihe apples
neatly on a e-Iass ilish, pour ov.r the syru]>, and •rarni'-h
witli strips of candied citron.
ATl'LK rUDDlNi;.
One cup milk, ojie e-,% one teaspoon cream of tartar,
one-half teaspoon of .soda, Hour to make a batter. Pour
this over ([uarlered apples, and steam two hours. Sweet
.since.
APi'lJ.: S.NOWIIALL.
Hoil onedialf pound of rice in milk till nearly eookcl,
j)eel and core .some lare;e apjdes without dixidlnir ihem.
PIES, I^UDDIXGS, ETC.
49
S
Put a clove and some su<^ar in the centre of each apple,
and the rice around them. Tie each up in a piece of
cloth carefully, and boil for three-cjuarters of an lioiir;
r.'iiiove the clotli from each. Send to tlie table hot.
Srrve with cream sauce.
APPLE CHARLOTTE.
Stew a do/cn jtared, cored and .slic<nl tart afiplcs soft ;
sweeten well and rub through a colander; set a^^ain over
tie- lire while you stir in the yolks of three e,i(""s. As
soon as it is hot (it must not bt' allowed to hoil), turn into
a liowl to cool. When cold beat in the whites ol the eL,'i,',s
mixed with u tablespoonful of powdeix'd sui^^ar. Line a
ixlass dish with sliced sponge cake, pile the apples within.
Lay thin slices of the spon^re cake neatly fitted iojfuthnv
o\.T th(! top (put a thin coating oi s(jft icing on if you
wt>h;. Serve cold.
APPLE l*lDi)IN(}.
Par(.' and core good eating apples, cut them in quarters
ainl lay them in the bottom (,f a pudding dish ; make a
i»atter of six eggs, six tablespoonfuls of Hour, one cup of
milk ; l)ake until it is brown. Eat with sweetened cream
or sauce.
OllANGE SNOWPALLS.
Wash half a pound of rice^ put it in plenty of water,
ari'l boil rather ([uickly for ten mitiutes. Pare (bin- lai-"'e
oranges ; take care to rem(,ve the thinner white skin.
Sjiread the rice ei[ually on foiu- dumpling cloths, and place
in each an orange. Tie the dotlis very carefully, and
1-oil for one hour and a-half. Turn carefully upon a dish,
and strew thciu plentifully with sifted sugar bcfuru send-
iiiii to the table.
ill
D
:.()
THE cook's truk fiuknd.
VAOK rri)])lN(}.
One Irwiip sucrjir, one cupful rice, one cupful suet
(iHMly i..in((..i), a pindi of salt and a little cinnamon
.••>'f<'"|" I""''l"i.t.^<lisli, an<l |.ut uU the ingre.Jients into
It; itii.N all w(,ll toiretlier; pour on milk to fill dish, and
liako 1.1 a slow oven until rice is soft.
i:n'i': ruDDixo (without eggs;
S-alv ov.T ni-ht one-half cup of rice; two quarts of
nulk ; sweeten and thivor to taste, and bake three hours.
];-■
spool
h;df
i^rah'
ill.- V
with
with
Heat
of p(
ove?
Mf n
ORANGE PJE.
at a I,.v..l teacupful of white sugar, and two table-
ilMls oi hiitter to a light cream; a.i<l the juice and
(he .^Tat.-d r.n<l of o„e orange, and tlie juice and
'I p(-'<'. < t lialt a lemon ; heat together well, and add
oiks ot th.v.i eggs heaten to a froth ; season to taste
Mutmeg. Lme a pi(; plate with light paste, fill it
the above mixture, and bake without a top-crust
up the whites of the eggs with two tablespoonfuls
.wdei-ed sugar, and when the pies are done si)read
them and return to the oven for three minute, or so.
HATTER PUDDING.
()ne and u-half cujps of th.ur, three eggs, two cupfuls of
milk, one salt. puonful of salt. Mix the salt thoiouL'hlv
Aviih the Jlou]' and add verygraduallv the eggs. previous-
ly beaten to a light froth ; beat up the batter well, and
stir into It liy degrees the milk, which should be perfectly
jvsh; pour the batter into a buttered dish, and bake
three-toiirths of an hour in a moderate oven. If proper-
ly managed the pudding will be very light and deli4te.
and the suriace will be crisp. Serve with fr.n'f Inli,, J.
preserves. '' ^ '^^
H
PIES, PUDDINiiS, ETC. 51
PKACir DliMlMJNdS.
T.iko two cn|)s (if (lour, nil) into it tlioroiii,'li!y tvvo
t;ilii.'s[)(M)iis of ImtttT. Mix to a soft don'^h with wjitfr.
ov use hiitteniiilk in place of the water, aji-l sil't oiic-thinl
1)1' a tt-aspoonFiil of .soila tliroiiLjh tlio Hour, helore adtliuj^
till' Ituttor. Roll out and cut into s(juares, lay in the
centre (tf eacli a pcacli, deprived of the ston(\ and hriuLj
the conici-s of the sipiare neatly toj^etlier. l*ut in cloths,
previously dusted with Hour an 1 lay on a plate in the
steamer. Cook for three-<|uarters of an hour.
COTTALIK PUDDING.
One cup suLj.ir, one cup Hour, four teaspoonfuls ofnulk,
tliree eggs, three teaspoonfuls of haking powder (or one
teaspoonful of soda and two of cream of tartar). Hake
ill one loaf.
CRK.VM FOR THE PUJ)DING.
Gne egg, one ciip of sugar, half a cup flour, one pint of
milk, l)oil until thick. Flavor hoth jaidding and cream
with lemon or vanilla.
TAPIOCA CRKAM.
l''our tal.ie-.poons of tapioca, one half pint of water,
])iit the lapioca in the water, then put in the dish, in hot
water, ;ind set it over the fire, stirring occasionally until
it is soft. Put in a <iuart of milk, let it scald ; then add
the yolks f)f three eggs, and one lialf cup sugjir. Flavor.
When cold spiead over the whites of theeL'-rs beaten stiff
with sugar,
TAPIOCA PUDDING (easily made).
One cup tapioca soaked in water {in hour, one quart of
milk, tln-ee eggs, one cup sugar.
II
THK ( OOK'S TRIJK FRIEND.
I :
I :
[! I
Tl
t\
(REAM VIE.
ii;t'r e<(<,'s, one ciii) sw^nv, one an<l oiic-fourtli
our, juic au.l ,L;Tatc(i ,iii<i of oik; linire I
.sjionii .s(.(hi, and ono of cmiiii of tarta^i- (lissoivni
cups of
t'luon, lialf a tea-
tal
>lt'HiKjon ofcoM water. J^lak
c ill round sheets.
in one
COl'OAM'T PIK
Hi t'LTLrs
tl
liot
butt
One ^'ratod cocoaniit, Ji
Ve t
.i,^i,'s, one (juart milk. Beat
iirid suLjar to-vthcr, and stir into the milk wl
; add the cocoanut an.l spice to taste. Bake witl
oni crust.
icn
1 a
Oi
LIvMOX DATTKM FOR TARTS.
h; pound of pidvari/fd suL^ar, whites of
yolks of tw
o e_<,'--s,
tl
six etrL''s
'rtr>"»
!in<l juice. < ook twenty minute
ree lemons, includinir u-iated rind
all the while. Thi
s IS e
s over a shjw fire, .stirriiis
xcellent filling for pie
Tl
in
hVMOS PrDJ)j\0
o-(|uarters of a pound iA' l.read
■sii,i,'ar, half a pound siief, three leiiion.^
out, and rinds grated), four
an hour (pjickly.
crumbs, two
cups
*'^g-^-
(juice squeezed
Boil three-(|uartei
■n ol'
One
INDIAN n;])DTNG.
M'lart of milk, three iiandfuls of Indian meal
stirred m while the milk is ho^ Let it cool, and
t'|,% molasse.s to sv,.eten, butter half th
'I'lnamon and sa lo taste. Bake tl
add
e size of an e
one
»&>
hour,
1 ree- quarters of an
PrMI'KIN PIES WITHOUT EGGS.
Prepare the pnh.pkln, by peelin- ami cuttin- the solid
p.iit into small pieces, ami boilin- until thoroughly cook-
¥ * •
PIES, PUDIJIN(;S, ETC.
53
cfl. For one pio, take ono lialf cup su;,'ar, ono cupful of
prepared pninj>kin, on<' tahlcspoon of Hour mixed in about
half a cu|> of milk. Mix all t«.K,!tlicr, and add spier to
taste. Bake witli an under crust.
PRUNK l'UI)l)IN(}.
Stew a pound of ]>runes till soft, remove tlie stones,
add suH-ar to your taste, and add whites of three cir^rs,
beaten to a stiti' frotl). Mnkr a putf pnst(! f(.r the hotrfmi'
of a puddiui,' disli. Aft(M' heatini;- the ei^^Ljs and prunes
torrether till tliey an; tliorou^dily luixed, spread tlnMu on
tlie eiust. I>ake until you are sure tlie crust is d..nu.
PLUM PUDDING.
One ])int of hutterniilk, a te;rspo(ni of soda stirred in
the huttermilk, one (|uartof flour, one cup raisins, liaifa
cup .suet, a little salt.
EXCELLENT PLUM PUDDING.
Tfalfa]>ound of i-aisins, stoned and chopped, half a
j'ouud of currants, well cleaned and dried, a (|uarter of a
po'Mid eaeli of candied orani^e and lemon jM-el sliced thin,
half a irrated nutn)e,i,^ half a teaspoon of cinnamon, half a
teaspoon of salt, the <j^ratc<l rin 1 of two fresh lemons, the
juice of one, one pound of fine . re;ul crumbs, threcMpjar-
ters of a poun<l of linely-shred fresh suet, half a pound of
I>owdered suirai-, and seven e^rirs, Fii'st beat tlie (^'r-/^
very still', yolks and whites separately, then add ibe
* s|)ice.s, the salt, and the peels; then the .suu'jir, raii.iH^;. and
currants^-, next, the ennnbs an.l suet; last, the h-ruon
iuiee. r.eat all tonether very smooth ; pour into a j>nd-
dino; cloth, ]y.\<y, or mould, atid Imm! six hiMiis, Serve witb
any sauce that suits the taste of those who are mvn'^ ♦,»
eat it. " "
i
1%,
i ft
; t.-f
PIES, PUDDINGS, KTC.
55
M«
r
suit, half a teaspoonful of <;rat«.'<l nutinci;. Pool ami clioji
tlie apples very tine, theiiinix the in;,'re(lioMts tlioroiiLjlily
with them. Beat the e''<'.s Well hcloic inixiiiLr. Boil or
^steam in a well-buttered mould lor two and a-half hoiii-s,
or even tliree hours.
CHERRY PUDDING.
Take one (juart of thorou<fhly ripe cherries, stoned, if
you wis)), but the flavor is nicer if not, a (puut of flour,
a cup of rich, sour milk or cream, a cup of sweet nulk, a
laige teasj)oonful of soda, two teaspoonfuls of cream of
taitar, a teacujjful of sugar, and halfa tcaspoonful of salt.
Sift the flour, soda, cream of tartar, sujfar, and salt to-
gether, add the beatiai eggs to the sweet nnlk, and beat
into the dry ingredients, then add thr sour cream, beating
until the batter is perfectly smooth. l*our this mixture
over the cherries in a greased pudding dish, antl bake
thirty minutes, or steam one hour. Se;ve with sweet
sauce.
BLANC MANCiK.
One (piart of milk, one ounce of gelatine, sugar to
taste. Put it on the fire, and keep stirring until it is
melted thin ; pour it into a bowl and stii- it uirtil it is
cold; season with vanilla. Pour it into a mould, and put
it in a cool place to stiffen.
LEMON PASTE FOR TARTS OR PATTIES.
To one pound of granulated sugar add six eggs, leaving
out the whites of two, the juict; of /our large" l«;mons, with
the grated rind of three of them and one-cpuirter of ii
pound of butter. Put all into a stew pan and stir gently
over a slow fire until it becomes thick and looks like
h-onov : do not let it l>oiL Pour it into l>ottles ori:i!s loiil
ktjep in a cool plaee. It will keep three or four >car,s.
Bake the crust for the taits, put in a little of the lemon
m
m
tT
p »
^ !
U I
n{\
Till-; COOKS TUl'K lUIKNI).
past. wl.iN. Il„.(.r„,stsare lu.t, tl.en rH.un Um.,,. to .,von
MOCK AVVLK I'lK
l;<»r<.iM. lur^ro plate pf.ur l.alf a pint r
cold wut
bi
tM. fl<
'ion two s<,(iai(. s(vIm ciack.Ts l„„l
>no ciipfulj of
M a SI
Jiij.c ,,f ,„„. h.jiK.n, acuj) ofsii
orj. an. I one w.'li-lK.atm o;,'^r.
l<«'n in small
and
;ar(or more if likod swcot-
"'illpii'fliof salt.tlM-rratrd ydlow rind
M
ix and l.akr will
i nj.per
ful
butt
of
One cofi
00
s of sii-rai-
i'V
M<H'K MINCK
cup of laisin.s seeded and cLoni,,,! t
one-half teaeup of *
wo eui
one generous slice of bread
vine_flr, (-ne-liair cu}) of
emnamcn, allsj.ir, an.l clov
pettier in a .sauerpan and -^
es.
one teaspcM.nfiiJ each
Put tl
'(' in^rredients to-
nient.s until all ai
■"""»'i -ently for a f.
nicely blended. 'i'l,i
ficient for two pies and' should be i.l
S I
ew nio-
inantitv is suf-
like otl
ler nil nee jucs.
placed betwet
n ciusts
«a;,:;|j:::,^;;:;-;™f£^5SEt
CUSTARD PIE.
^nif, sti. ,n une tabiespoonful of corn .starch wet in a little
PIES, IM'DIUNfJS, KT«
57
colli milk ,'ifi(] lioil one iiiiiniU«, iciikivc from tlio fiic (iml
lien nearly cold stir in two tMlilfspoontuls cd' wliiie
w
sw^iiv an<l tin; yolks (,f tlufc i';,'^:^ well hcatcfi : llavor with
a few tlrops of vanilla, liinc pir )>latcs with pa^tc, till
with t.lic custanl nn<l l.akr in a nioijciatr ovm, h<jif tli(;
wliitrs of tlic c^'LT'^ toa slilf froth, ad. I two tahl<>j»oonfids
of sn;;ar and a tahle^pootifnl of vanilla as s..on as tin-
custards arc leaked, .s]irrad ovi r tliu [)ics and set in the
oven to .sli'ditly hrown.
AVV\A\ FlIJTTKIiS.
One <l()Z('n lar<fi' cookinj,' apples, pared, cored and dic"<i
half an inch tlnck, juice of one lemon, su^far, cinnamon
a
nd nutme^^ three cups of sifted Mom-, nearly four cups
of milk, tive egi,rs, a little salt, Spread the slices of ap{)le
upon a dish and sprinkle witli lemon juice and su^^•lr,
I'.eat the yolks li^^ht and add the milk, then tlie wliisked
wliites and sifted flour hy turns. Dip tlie slices of apple
into the hatter, turninr,' over and over till thorou;^ddy
eoated, an<l fry in hot lard, a few at a time. J)rain u]»on
a hot sieve and sift powdeicd sii<jfar, cinnamon and nut-
iei:j upon them. Kat with sauce.
n
CUSI'AHI).
Beat thieo e<,j«Ts, add one cuj) of sui^^ar, heat wifli th<
euj,^^, -^tir ill one rpiart of milk till th(; su;iar is dissolved.
I
and bake slowly. When done
custard>
our in cup.s, .set he cups in a hakini; tin of eoM water
rate nutmi'ir over the
JKLLY nuSTAlU).
To one cupful of any ,sort of jtdly add one e<,^ir and heat
well together with tluee tea-i
loons of cream or mi
Ik.
A.fter niixintf thorouijhj
\ i>iike in a g<»o'i paste
t
rilK rnoK S TRI K KItlKNI).
I5AKKI) A1M'IJ-:S.
a
lljil<<-'l ;i|.|.l.-,s;iic vtiy iiicr lil!( •{ in with jdaiii ciistanl
ls() wiili lie.' .'1111! ctirii llij!if (hf.'.sc.l a>. lor |tii(|iliii;r an<i
jiMlllfil III \V||. I,' Ihf COrt'H Writ
ilat'Kii riy jam also is
very iii<'.', I.iit iniist ik.i ha put in till tliu apples arc done
"I it spiea.ls ovor the disli too nmeli.
SI'KT l'ri)|)IN(J.
Oni! I'liji suet cliopprd line, one fii|, luisins, tlirof-
iij* witli water, mie cup mil
(Mirtli c'li.p molasses
tiil.Ml
two (Mips (lour, lialf a teusjMMMi M,d.i, eiiuiamon and
cloves to .suit taste. Steam three ]ionr> and servu with
Ml wee.
COPTACK JMhDINC.
l!«atlhrre e^^^s, unr ciip^tjLrar and a piec<; of hiittei'the
SI/..- <.r an e«,r-- toi,n-tli,T, add oim' cup ^we.t milk, two and
hall ciipv Hour, tlireu teaspooM.s Ijakin^f powder, llavorin«,'
I'niit ir yoii choose.
r !
= ;i
H
I
Its
h^i
IP
♦ j I
5 t ■
f ! ■
ll''
IlKEAl) PL'DDIXa
Two even ciijd'iils ,.f l.iead cruml.s, three enpfiils of hot
milk, tliree e,i4;,rs, a half cn|.fiil of raisins, seeded an.! cliop-
ped, one tal.lespoonriil of l.iitter, a half cupful of sni^ar,
a tjiiarter a teaspoonful each of cinnamon and nutmci,'.
Ri'h l»ntter and su<,'ar to a cream and set aside. Mean-
whilo, let the hivad cninihh soak in the scalding,' not hoil-
in;4' milk. Deat these to a smooth paste iind spread a
layer in a hnttered j.iiddin- dish. Strew with raisins
and s|.icu and pnt on more of the cruml. paste. Fill tlie
dish in (his order, set in the oven c(»veif<l l.y a tin plate
while yon wiiij. the .'--^ very lio-ht with tlie creamed hiit-
ter. |)iaw tlie i)nd.lin,u; jn^i heated tlir(»iiuh to the oven
tiwor, p>.ui on thiN iiil.Miiie, co\er a;,^fain and hake twenty
minutes, then hrown.
1MK8, I'UDHIN<JS, KTC.
59
SPH'K i»ri)i)i\<"..
riiree cnpluls if iKmi, «'Ip • upful of liiuly c]i(»j»i»e«l
hcft' sIK't, (»l»c rm»t"iil of riiola
,--.->('>,
>nv ('U|»tiil milk, t\V(i
•rs. two l!UL''<' tcu^lioijiifuls of It.'ikiiiL; poNV«K r w<'II sUt-
il with ilic Hour, a pinc'ii of .sfill. two t«'a^^)ooIl^llh ot
nil M'.l iiiitiiM"^',
■iimamoii, :i,f»ni4t'r a
n.l
)1CI>
Mix the
t1.
sut'L m
IllOllMs.
l(Mir,
(M tlif milk ami iiKilas.^t -. iuIx^mI to-
10 fjL^^'s ant I spier
.1
Sb'iim <»!• 1 oil tliifc hours m
I;RKA1) AM) OHANOK IMJDDINCJ.
(Iratt; t\"o lar;^'<' cinifuls (»t' stair lina'l and soften it
w nil a ciipriil (jf water, ;,'rate the rin»l an«l sqiiee/'- the
juice of one oran;^'(!, cut tw(j ounces of citron in small I'iIm
jiml mix all t(»<,'etlier with tlie yolk^ ol' two e;4i,'s :o?<l
Mi;iar enou;/!! to sweeten tlie mixture, hotter six .'^ '!■;')!
eiiic-aml jus!. ' -f.^re putting' tlie jiu<Min:; into tluM»veii,
mM the Nv ilhe.ii'n whites of two e;,^^s. Bake twenty
mimites •! 'Milii they are hrt>wn. Serve with eream
sauce >v]iic)i > ma<]e hy mixing' over tlie tin; a tahlespoon-
ful each of ;tu.'r and Hour, a cupfid each of milk and
water and emniirh su'^ar t" make a sweet sauce. Flavor
with nutmeg'.
I'.ARONESS rUl)l)IN(i.
Tluve fourths pound of suet.tluee-fom ths pound raisins,
seedeil, tlire(;-f(jurths pound of Hovn', half a pint of milk,
a .|iiaiter .spoonful of salt. Free the suet Iroui skin and
ehop tinely. Seed and chop the raisins, mix th--.s..- in-
i^redieiits with tlic salt aii'l Hour, moisten the whole \yith
the niiik, stir the mixtun^ well. Tie the puddin.L,' in a
tloured cloth, whieh ha,s i«een previously wiun;; out of
l>oilin-4' water. Put the puddin;.,' to hoil in hot water, let
!l Itod \\i\ liout<-easini,' for lour and a halt hours, and no ies-s
time. Sprinkle with sujj;ar, ser\e with any kind of .sauce
00
TIfR f OOK's true FIUKND.
If ; I
v'A
you j.rofer. If propnly made an.! cookwl ]owr enoudi
thiHis an c'\cell(jiit |)ii.I(liii;r. " ^'
I)nin a can of corn, elm,, M.,. ^aain. fin.- wifl, a .l.on-
pm^ '<'" '^ a. .1 a cw,. of ...ilk, tl.rno ,.^., a toaspoonf'.I
<'l ..dt...nmt .r, ,H.,,,M.r an.l salt to tast.-. Boil all to-
;;t'tlMTandl.ak.., coven-l, forty-five nmu.tes in a .,,.ick
oven. '
QrKKN'.S PCDDING.
<>";• '1"'"^ "<■ |"ilk, one pi„t of l.rcad cnnnl.s or crack-
ors, tl.c uratc.l ..n,l an.l ,,art of tlu> Juice of one Ien,..n
l.n.^.onrt ,s n.p of sn^ar. y.,Iks .>f M.ree o^^s. After it!
■uM a lttl«. white sn..r an.l juic- .,f lemon, sprea,! on tl,,'
top an.l set ,n the oven to hrown. S.-rv wit), fn.jt or
DKLMOMCO PCDDINt;.
Boil lo^a'th,.r one .juart of n.ilk, two tal.Iesp.>onfuls of
cornstan-h i.ve tahlespoonfnls of su...r an.l two eJs
When cool, a.1.1 one-half of a saltspo.mfnl of salt, one cm>
«'l ,i,Tate(l cocoanut, an.l l.ak.> nntil " set " an.l of a Ij.^ht
iTown. Kat col.l, covcre.l with whip cream.
A DKIJCIOIS P1'I)I)I\(J.
To make a .leliei.n.s pu.l.lin- folh.w this rule- One
n.p of snet chopped fine. ..... cnp ..f n..,lasses. one cup of
. u ,Lrrat.;.l carr..t, one cup .,f raw ^^rrate.! potato, one-half
cup of ra.s.ns, on.-half cup .>f enrrants. a littl,. salt, an.l
.1 p.nch of soda ; steam for thre.- hours, and ...t with
saue,>. i he ,orrate.l potat.. mak.s the p.nldinLr li'd.t and
t^^carro helps to ,dve it a rich WoL .-..Im.r: V o ,
irtipurq wj!' l-ii 15,-!---; .11 ..... ' v'Mi
puiely a vee^etahle one. "
t a
PIES, PUDDINGS, ETO.
Oi
FIG PUDDING.
Six th^H chopptMl Hue nhw boiliutr them, tlirt^e cups uf
luead cruinhs, four ouiicon of. suet, one egg, four ounce.s of
sugar, one lenion (grate the rindj, one nutmeg grated ;
steam three hours.
PLUM PUDDING.
A good and .seasonable pudding may he obtained bv
Using thi' following : One poujid bread ciumbs.one pound
suet, one pound eurrants, one pound raisins (ehoppeil),
half a p(jund mixed candied peel, two ounces mixed
sjjice.s, a few bitter almonds blanched, six eggs. Mix to
a stirt' batter, with one cup of sweet milk. Boil in two
i|iiart bowls at least tive hours, and then boil three hours
longer just before using,
PRUNE PUDD1N(;.
A delicious j)rune purjding is made l)y stewing a pound
of prunes till they are .soft, lemove the stones, add sugai"
to your taste, aii<i the whiter of three eggs beaten to a
stilt" froth. Make a puff paste for the bottom of a pud-
ding dish. After beating the eggs and prunes together
till they are thoroughly mixei), spread them on tlie crust.
Hake for half an hour, (jr until you are sun; the pudding
is well cooked.
PiANANA CUSTARD.
Just before it is recpiired for table, slfce a dish three-
fourths full of bananas, and pour over a veri/ cold boiled
custard.
A TAST^' DISFI.
Try this for tea some night : Pick up one tea.spoonful
<>i codlish ; let it soak in lukewarm water, while you mix
)'
G2
THK Cooks true fiuknd.
two cuii-, (.1 fi»|.l iiiaslicd |i(»(ato('s with <»?nf pint (if sweet
milk, t wn I'M^rs^ ;i -noil si/('(| limip of l.iiif.r, aiiil prpiMT
.•111(1 salt ilit is ii.'ccssaiy : (li.'ii a-M tlic cn-llisli, mix well
Jind l.aUc in ;i l)iit iciimI pn.Mju^r disji f..r- IVoin (w- iitv-
fivc ininiitcs to half an lioiii', Scive hot.
AIM'LH Sori-FLK.
( h\v ]nnt of stc.'iiii.'d iipjilcs, one tahlcspoonful of nicltod
hiittcr, half a cupl'ul oC Mi^ai", ihc whites of six v<^'j;s and
th(! yolks of three, ;i sli<(I.L i^natin-- orniitiiie'^r. Stn' into
the hot aj.ples th(^ hiitter, the suifar, and the nutnie^.and
the yolks of the e,i,^us well I. atcn. When this i" cold
heat the wliites of Mu. ..m-^.s to a stiff froth, *and stir into
the inixtiue. Ihitter a tiiree )»int dish, and tnrn the
soiitilr into it. IJake thirty niinntes in a hot o\en. Serve
inin»ediat.»ly with any kind of sanco.
PEACH PIK.
11 your peaches are juicy do not put a diop of water in
ii j»ii'. Scatter at least one t(»acupfid of suL^ar over tlio
])eaeh(js in a luediuni sized )»io ; wet the e(l,L,'es of the
ciust, so that no juice can escape; have tlu" oven hot
wlien the pio is put in, and let it cool i,r,adually. Wlien
yon can s('e the juice huhhling throu<,di the openin<,rs in
the top (if the crust, yon may f.M'l (vasonnhly sure'that
th(^ fruit is cooke.l t'noui,di ; to he ahsolutely certain, let
t-he pie stand in the oven with the door wide open for
live minutes after you have noticed the buhhles and after
the crust looks .iiine.
TEA JELLY.
Dissolve ono-halfof a hox of Ljelatine, add one pint of
hoilinL^ t('a, OIK! cupifiil .>f su^rar;"stir t^^^'^'^lier and strain
into a mould. Serve witli wliipped crcjT u.
PIES, I'UnDfNfJS, ETC.
03
I'.ANANA HLANC MANCK.
nnt'i|ii{irt of li(»ilinir milk, four taMcspoonfiils cjicli !)f
sniof.tli oornstatvl) himI suL^-ar; lioil to'^other until thick.
WIk'U c<m»], .'kM oiic tt'.'is|>()uu of vanilla, stir in tlirec sliced
lianaiias, and mould. Tui'n out and serve with a giasH
j'itcher of boiled custard.
APPLE FIUTTEllS, OTHKP EKl'lT FlUTTEliS.
Kiglit to ten ai))»les, juice of one lemon, three cujis pre-
jiare<l Hour, six eggs, three cups milk, some powdered
sugai-, cinnamon, nutmeg, an<l a little salt. Pare and core
the aj)ples, leaving a hole in the centre. Cut crosswise
into slices onedialf ineli thick. Spread on a dish, sprinkle
with lemon jui'-e and jKjwderiid sugar. P.eat tht a^j^ifn
light, straining yolks, and add to tlielatter milk and salt,
the wldtes and the tiour, by turns. j)ip the slice-s into
the batter, turning tliem until tlioroughly coated, and fry,
a few at a time, in hot laril. Throw upon a warm sieve
as fast as yon take tliem out ; sift ])owdered sugar, cin-
naiiKjn and nutmeg over them.
i 1
• P
APPLE CREAM.
P>oil a dozen aj'pl.'s of pleasant Havor in water until
soft, take off th(! pe»d and pres, tlie pid[) through a sieve
upon half a pouml of powdere I sugar; whip the whites
of two eggs, add them to the apples, beat tluMii all together
till it becomes very stiff and looks fpiite white. Serve it
heapcl upon a dish.
APPLE FiCFFS.
Stew ai)ples and let them cool, add sugar and huum
peel shred tine. Bake in thin {.a-^te and tpiick oven.
G4
Tin; TOOK S TJIUE rUIKND.
WINTKIl i'll)I)IN(
r.-ikt' tlh' (•iii>t of :i Iwali.f blend, ,-iii*l till with pi
l'«'il i( ill milk aii<l w.'itt'j
UIllS
CKKAM l'll<:
Olio tal>K'.sj).)(.M twirh of white suLjar, lloiir and ine]te<l
hiitt
plate, and Ifiiion if prffen-cd. j!;ikc with one enisl
• 'I, OIK' f'Lri,S add sweet milk enoiio;}) to fill your pie
:i* li ,1
OX!'' dih hr.\ii'iJN(
Take of ipi^ctiii |M)w<lt'rc'<| |
III*' ti
-ht
oiUK'eH ; so;tk III
•^iiltici'iit iiiilk t(. eov, r ; wIkh soft •>( if in three Ijeaten
• '"■""S.
I lahlcspdon of tioiir, ji (jiiarter pound of euiranb
urate in half a niitm.L^, jind d«. up the mixtuie into 1
the ;si/<; of an rrr^- ; |Vy th.-m till a li;,dit I. town.
»ali.s
M
CAKIiOT IM])j)IXO.
i\ 111 a howl half ;i pound ol' lloui, lialf a pound of
siK't, tlii.'c-(pj,i,rt.Ts po;in<l i,'rated carrot, one (piarter
pound I'.iisiu-^, <)nt--|u.iitei- pound of currants, one-(piarter
pound of suLjar, lour .-n^^rs, a little nutineL,'. a ;,mII of milk ;
put in a mould or di^h, and hake (jr steam,
ORANCK AM) TAPIOCA .IKLLV.
Soak six t;ih!espoonfuls of ta|)ioca for three hours in
two (-iipfuls of salted water; set in hot water and hoil,
addiii:; four teaspoonfuls of su;,^ir, an.l a little hoilin^r
water if too thiek. When like custard, add the juice* ol'
one inau'^i^. Cover the hottoin of the mould with sliced
ii(es, and when the Jelly is cool pour it over the fruit.
oral
WINK .'HLLY.
Half
:) liMV I
if "■ehs! !
tMlt t.
Moak in a teaoufifui of
tejiid water, until soft, one pound suLjar, the juice ol
a
PIES, PUDDINGS, ETC.
65
l.'iiion, an.llialfof the ^(ratccl rind, bein^ careful not to
L^raU- tlirf>iii,rh the yellow into the white part. Add rreJa-
tine, and })oiir in one pint of boiling water, atirrin'^r as
you pour it in, until the gelatine is dissolved, when add a
teaeuptul of sherry wine. Strain and put into a njould
Set in a co(j1 place. It is better to make it the day before
it will be r.Mjuired.
TKACH MKRINGUE PIE.
rivpaie the peaches. Make a nice short crust, line a
! lie plate with it. Lay in your peaches and sprinkle
white suijar over them, enough to sweeten to taste
liake until crust an<l fruit are done, then cover with a
inenngue, made with the whites of three eggs beaten
<Ut\\ and three tahle spoonfuls of powdered sugar; have
this midy wlien the crust is <lone, cover quicklv, brown
Hiightly.and remove from the oven.
SWMKT SoriTLES.
One and a-lialf pint of milk, two tablespoonfuls of com
starch, one tablespoon of sugar, and a little salt. Flavor
with lemon or vanilla to taste. Stir and keep on tlie Hre
'intil it ;.. j)erfectly smooth paste, and of course in a sauce-
pan that sets in h..t water; then remove from the stove,
•md after a feW minutes stir in the beaten V(dks of six
<'ggs. then the whites beaten to a stilf froth; pour the
whole into a baking dish ; bake in acpiick oven for about
tw.nty minutes, or until it has risen, and be sure there
IS not oiu! mill. ite's delay in the soutHes being taken from
the (jven U) the tai)le and served.
CHAHLOTTK HUSSE
^ <hie pint of sweet, cream, one-half cup of milk, one-
tiiiid o{ a l.ox of Mehiiino wiiites of two egg.s. Line a
>Mld or .lish with unifoim sized pieces of "ponge cake
K
UK
ul
(;g
THE cook's true FRIEND,
:
Mi
II i
II
y ■■^
i I i
Whij) Um" ci-'-am, tlien ad.l tlie su,>,'ar, aii<] tlo stitHy
\n'ii\i'U \vl!it<"s of the otr^'s, Htirnn,L,' li^^'litly. Tluj ^M-latirui
sbotil'l lM-s()ak<-<l ill lialf of tho milk, lioato-l, then add re-
inaindtT of tlic milk, iui'l wlicn just warm add to the
CMcain, sti!riiiu liud»tly and constant ly, wlicn l.cing poured
over the c ikv.
FIlOSTKl) 1'U1)J)1N(!.
One -niart of l.oilin.^ ndlk, two vwn taLi- ^poonfids of
corn starch, tli no- fourths of a cn[)fnl of sUL'ar and throo
l)caton yolks of ('<,'<^'s. Px'il one niiriiU", pour into a '>Mt,ter-
ed dislj, atid hake. Spread with a meritiijrMO < f three
wliites, <m -half of a eu])f»il each of ]>..\vdered .,ii;.far and
jelly.
' CHAllLOTTK lUJSSIv
Take llnee-fou'tlis of a pint of cream, Havov with
vanilla, one tahlesjioonrnl of white suirar, one quarter of
an o\mce of gelatine. Line the br.tton^ a)id sides of a
plain round mould witli tliit^ unif'>nn sized slices of
.^poP'je cak". Whisk the cream to a solid froth, add the
well 1 eaten whites of the cl^os, the su^j^ar and the tlayor-
■f-i'.;, an.i lastly the i^elatine dis >1v.m1 in a very little milk ;
till'the moidd, and keen in a eold plaee until set and
wanted for tlie tal)le. "When the charlotte is turned out
of the mould, decorate the top with icing sipieezeil through
a small sized funnel.
GELATINE PUDDING.
Separate the yolks and whites of four eggs. With the
yolks make a boiled custard (with a junt of milk an(? ,
sugar to taste). Set a third of a box of gelatine to soak (1
a fiw minutes in a little cold water, then dis.solve it with ■
three-fouilhs of a cuj) of boiling water. If sheet gelatine
is used, live sheets will be required, and they can be dis-
solved at once in the boiling water. When the custard
PiKs, rri)i)iNf;s, ktc.
i><
lias cool cl, and tlio i^'elatinc, water, and tlie widths of the
('L:<,rs JK'atL'n to a stiff frotli, flavor witli vaidlla, stir all
tM^r.-tlicr au'l put into a mould. It will setflt; in tlirt!.-
layors. A pretty eftect can lie ol>taiii(>d hy iisin^ red
slieet <;elatine.
TAPKH'A CKKAM.
Soak a teacupfid of tapioca over inL,dit in milk. 'I'lic
next day, stir into tlie yolks of three eg^^^s well ln-atcn, a
cupfid of siifrar. Place a (piait of nulk on the fire and let
it come to the ltoilin<,' point, an<l then stir in the
tapioca, and let the whwle cook till it has thickened ;
then remove from tlie fire, and stir in the whites of the
e^r^s heaten to a froth. Flavor to taste. X ])ortion
of the wlutes of the et^^^^s can he .saved to decorate the
top. Stii- into the latter a little sugar, put v into a
l>iij»er funnel, press it out (n'er the top of tlie pu.jding
according to fancy, and [tlace it in the oven a few moments
to color.
PIC-NIC PUDDING.
P)Utter si.\ tliin slices of brea«l. Stew together one
pint of currants, one pint of raspberries, one (juart of hlue-
lierries, sweeten to taste. Lay two of the buttered slices
in a pudding dish, pour on the fruit wdule boiling hot,
then more brea<I, more fruit, etc., until fruit makes the
top layer, J'ut a plate over the whole on whicli lay a
weight. Let .stand until the next day, wdien cat cohl
with sugar, and whipped cream. If properly made it
will be like jelly, the bread having disappeared ; canm-d
fruits may be used in winter.
SAUCE FDR PUDDING.
Make a syrup of three-(juarters of a cup of granulated
sUL,Mr, and a cup of water, add the juice of half a lem.on,
a little j)iece of cinnamon stick, a clove and a piece of
lemon peel. Boil together for ten minutes. Put in a
)!'
fis
THK cook's TUl'E FUIKNP.
1
■I
1 ''
f
1
5
*
'*
sau(M-i.;.n a nuart. r nf a cup of wl.ito su-ar, stir till it
turns .luitr brown, thon aM.l the l.oihn^r syrup, stirrin-,'
till tlu- wliolo is a clear brilliant ^'oLIrn color.
SAUCK WOR PUDDING (another).
One tracnp sn^'ar, one and one-lialf cup butter ; Iteat
to-other till li^ht, '-o o.ir-rs, one tiihlrspoon wine. Put
it over the toa-kr-ttle, let it heat throui,'h, but not boil.
prDDlNG SAUCE.
To half a cup of su'_,'ar, a.M a vt-ry little salt, and some
llavorin>', viu.illa, leiuon, iiutu.e^ or whatever yon like.
Dissolve a crystal of citric- acid as bi;; as a pea or bean
pour it over the 8u;.;.-u>addin,LrC"l<l water cnou^di to hll
the cup. Separate the whites and yolks of two eggs m
diflerent bowls, and just as the pu.lding is to bo eaten,
beat the whites stifV, the yolks thick, then mix and stir
in the cupiul of good things, an<l you have a frothing un-
cooke.l sa.ice. which pleases the eye and tongue, and
whieh is especially suited to a breaii or apple pudding.
FOAM SAUOb:.
One cui.ful powdered sugar, two o^rcr^\ beat the sugar
and V'>lks together in a bowl, s.;t into boiling water, and
stir iiiitil ho^ th.-n add the whites beaten stitl". Put a
small J.iece of butter in a dish, pour over it the si^.garand
e-'.'s before serving.
CO
FRUIT SAUCE.
Obtain the juices of any -ipe berries, or any large fruit
by siinniering in a saucepan with a very little water, for
a'little whiuC then strain through a thin cloth, but do not
s(,uee/.e, sweeten to ta-^4o, an.l if liked Havor with win.-
orlenum juice. The juice of canned fruit maybe use^l
and will not need more sweeting.
PIES, Pl'I)DIN(SS, KT<'.
SAl'UK KOll PLIM IM'|)|)IN(i.
C9
DisNolve six ounces of ^inuiiilatid tiiij^ar, in lialf a euj)
.it" lioilinLj wator, add a stick of cinnamon, a little lenion
;uiil two cloves, and Koil for t<'n niinutts. N"\t j»ut two
ounces of white suj^ai iJissolved in a tal>les|)oonful of
lioilin^r watvM', on a moderate tile, and .stir till it assumes
a li^dit Itiown color; pour the other hoiledsuj^ar over tliis ;
:i\i' it out; huil, remove it from tlie liie.
lUJTTKU SAUCE.
T1iree-(|tiart(M's of a cupfid of l»uttei', one and a-hal'"
lupfuls (>t powdered su^ar, h.ur tahlespoonfuls of hoiliu"^
liuc stirdi, made of i-ither tlour or corn starch, and llavor-
• d wine, lemon juice, vanilla, (U- other tiavoring preferred.
Stir the i>utter with a fork; to a li;^djt creauj, add the
-ii.;<vi', and i-ontinue to beat it for one or two minutes.
.Iii>t l>efore servin<^ stir in tlie boiiini; starch and tiavorin<'.
MILK SAUCE.
Two e;^'<^s well beaten, one cup suLjar, one and a-luilf
eiips sweet luilk or cream, flavor with vanilla.
ICE CREAM.
One fiuart of milk or cream, four to six eirtrs, ei<jht to
f')iHtt,'eu ounces of <;ranulated suL'ar. Beat the ejXiTS an<l
^iigar well to^^^ether, put the milk into a tin can or pail,
;nid set into boiling water; wlieu it boils stir in the egg.-^,
;uid let it just come to a boil, then strain, and flavor with
anythinLf yni prefer. Put in cold water or cool and then
li'i/f. A very govxl freezer may be made by using a tin
pail with a tight fitting cover put into a tut> of ice or
sill I w and salt, whirl often, and scrape from th.e sides as
last as it freezes. Freijuent stirring makes a fine grain,
bess eggs may be used by substituting one tablespoonful
h
V I
I ■
IN'
in J
70
Tf5E rooK's TRUE FKIKNI).
of com sluicli in ])lii«t "1" »'in'li
Moisten tlio starch
\vi
til ;i iittl<- col.l milk, aipl stii into tin- I'oilin^' milk,
vvilli tlie v^^'j: jukI ^ii'/ar.
(M)KKKK K'K CUKAM.
Taki' hair a < niM.f n.lltH!, i,'iin<l it to a joA'diT, hoil in
a l>n.t iind a-hair <>t' wat.-r, for ahout twenty nnnutes,
.strain ilirou^h a muslin ba,u% l>'>ur the li«iu«»r into^ a
sauce i" ■'" a. hi a pint of sn^'ar. Hoil twenty-five
ininn> t from tin lire, an«l stir in (luickly the
beat«'n )uiK!s of fonr f;,'<;s.
a ]>int of rich < ifam, an»
more cream. Free/e.
Beat three min»itt s, a«l(l half
1 when cold, a pint and idialf
("llOCOl ^TK iCl-: (ilHAM.
Scahl one pint of milk ; add two well-heaten eg{,rs, two
CUpfulH of HU.car, and four taI)les{)oonl'Ml.s of melted choco-
late. ('>)ok till thick in a ketile of hot watt-r, and ])Our
over it onecjiiart ot cream, adding' two teaspoon
fuls of
vanilla, then fr»'t'/i
Fi;i:iT CKKAM.
FreHli peaches, apneots, an
d hananas, mixed with
sweetened cream, a
dessert.
M I ho/en, make a delieious summer
llASlMiKURV IMK,
Wash and strain iln' juice liom one (juart of black
laspherries, or v« u ^hi»uld have ahonr, three-fourths of a
pniL ot jiiici
■Vdd to It three-fourths of a piiit ot cold
water, and half a pint of snt,'ar whieii have been l)oiled
together for tw- nty nnnutes ii h)rin a syrup, and tl
juice i»t one k^non. Fiee.
I.FM')N ICE.
Hoil down t'. ah »ut one ijuart, five cupfuiss of white
»u^'ar. .Ui i three pints of wat. c. Let cool, and add the
I'IKS, Pt'DDIN*;^ KTC
71
juice of half a dnzon Ioiikuis, an<l the yellow riu'l of four
of them. Let it infuse iiu hour. Strain into the fiee/.ei*
without presMin;,'. When hci^inning to set in the freezer,
-tir in li<'-htlv the h "n whites of four eggs, und continue
the freezing.
\VA i KKMELON UK.
The pulp of a large watermelon freed fr-.ui seeds, and
swLutened, put into tlie freezer. When about half frozen
;i.ld the beaten whit<.>.s of four egg^.
FRUIT CREAM FROZEN.
One pint of rich milk, one pint of cream, whi; ped,
volksof three eggs, one and a-half cupfult> of sugar, one
lint of fresh jjcaches cut into slices, or tresh, ripe bt rries.
B.at the eggs and sugar well together. Heat the pint of
milk almo-sTto boiling point, add it gradually to the eggs
and sugar. Rotvun it to the kettle, and stir eon'^tantly
until siigjitly thickened, taking care that it does not cur-
dle. Wherrth custard is partly frozen, having stirred it
in the usual way, add the wliipped creani ; stir a few
minutes longer, and then .stir in the fruit. Put all into a
mould, which place in a fre.sh supply of ice and salt.
t
,%
DRINKS.
I i
IK
(,■■}
[Am i
I
I'lhXUl.ATK.
Cut a cake of diocolat*; in v«iy siuall liits. |»ut a j>ii»i
of water into the pot, an<l wlit-n it boils j)ut in tlie aitove.
Stir itovtN the tiif until (juite melted, then on a {^'entle
Hie till it hoils. Pour it into a hasin, and it will keep in
a cool place «'i}^dit or ten days or more. When wanted,
put a s])oonful or two into ndlk, hoil it with y,u<^&r, and
mix well.
KOUMVSS.
Tins ele<;ant j)reparation, so l.eneficial to delicate jter-
sons, is larj^a'ly preserihed hoth in this and in th.- old
country l»y the medical fraternity. l)i.-solve half an
ounce of <^rap»' su^ar in four <nmcesof water; then in two
ounees of niilk, dissolve twenty jL,'rains comj>ressed yeast,
or two ounees fresh brewer's y«ast. Mix the two solutions
in a (piart chamj)a<,'ne bottle, an.l till with f^ocid cow's
milk to within two inche.> of the top. Cork and wire.
Put in a cool place not over oO degrees Fahr. Shake
three times a «lay for three days, and use It will keep a
week. Take a wineglassful^hree times a day after meals.
KOUMYSS.
Take a quart-size self-sealin«4 fruit ean, and till il witlt
sweet milk, aild two or thiee teaspoonfuls of siiL(ar, and
one-ipiarter of a yeast cake. Screw on the eover ti^dit.
Will keep for about three days. Use in a few liours after
it is made.
DUINKH,
7S
OATMKAI. duink
Put thpM- tu»i|«'s)M)(»iifulH of common DHtiiH-nl into throe
.,.iurts of cuia water, aii-l I'oil it for half an hour. While
hot swc.'t.-n to taste, with hrown sugar. Mo-t jH-opIo
j.r.'ler it strained Tlii> is very ^'ond mixed with coeoa
ui.out halfofeMcli^Ms a hot drink, or it ean he Havored
'A ill. clov. s and lemon peel l>uiled in it. If it is to be
.l,md< cold, one half ounee citric acid may he put to
.■;i(h two or tliree j^Millons. Lt iiion juiee is preferahle to
thr uei.i, hut very mueh dearer. Rice or l>arley drmk
can he made in tlie same way, usinv; hroken rice or barh-y
ii.strad of oatmeal. Any of the al»ove are excellent
drinks for the liarvest Held, and very cheap.
(JUC)l) COKFKK.
Never buy ground cof!ee--<,'enerally adulterated, lioast
in .mall (juaiUitirs in an open , arthen ves.sel on the top
of tlie stove. Stir fre(iuently. If done too little, the
aroma is not deV(doped, the beveraj^e made from it is in-
sipid. If done too muelj, tlie aroma is dissipated, antl tlie
inftision bitter. When done prop.'Hy, the berries are of a
rich, hrii,dil l)rown color. 1)0 not cool in the open an-.
Wrap \n white i)aper and then in tlannel untd cool.
Then put in a drv, ti^d.t .'eftsel. A few ba<,rs of pepper
once spoiled a whole sl»ip-Ioad of cotlee. Cotfee .shouM
be j^round only as wanted for the table.
f4l
> '4
I ■■■j
lU
11
ON CO()KIN("x MKA'PS, I^^OWUS
ROAS'J' BKEF.
The procoHs Ih a})()ut th<" same wliether yonr ro&Ai is a
sirloin or a ril> roast, if tlie latter, liavo tlie bones reinov-
i'A and ti»e meat rolled in ^'ood shape and lield so, either
hy skewers or hands of thin cloth. Wipe tl)e meat first
with a wet towel and then a dry one, put it into tlie drip-
l)ini4 pan, add a cupof Imt water and put immediately
int(7a hot oven and roast twenty minutes for every pound,
if tJie roast is a lar^e one, if small, fifteen minutes for
every pound will do, provide<l your oven is hot enoujjrlj.
Turn the meat that it may hrown on all sides. When
done retnove to a liot platter, pour the (h'ippini,' oti" from
tlie j,Mavy, add a cup of liot water, season with pepper
and salt, thicken with Itrosvned Ih^ur, hoil up once and
serve. You can add to this if you choose, oysters, mush-
rooms or chopped pickles.
BROILED BEEFSTEAK WITFI ONIONS.
Take fv>ur metliun» sized onions, peel, wasli, slice and
put into a spider with cold water enou^di to cover theni,
and boil until tender : pour off tlie water, add a little but-
ter and fry to a nic«! brown, then draw the spider to the
side of the stove to keep hot. Broil a lar<jfe and tender
steak, remove the bone and .scatter over it bits of butter,
.salt and pepper, and cover with the onions. Watercresa
for a relish, and to garnish the platter, is a nice addition.
ON «OOKlN(; MRATS, lOWI.S, \ F.iJKTAHLKS, KT«'. ?■>
r.KKF (Soiip).
|»ut into the SOU), kottl.- four poinuls of lean |.eef, two
poim.ls of veal, aii.l vouul' ten-ler cliicken. luld six .luaits
col' I water ami place on tii
tl.
stove where it wi
11 lK>il
very
sjcwly. Skim otV the se n» as it nnes
Add. as it hoils
iw av, inoi'ti water, as this (|uaii
.ix (jiiarts of stronj^ sou}).
1 until the meat is very
. tity of meat should make
P,oil from three to four hours
tcntl
I l.t set until cool. U^niov*'
kt' <.Mt the iiit-at. put the kettle on
UU'
ta
the ft.Uowinjj; ve;,'t
rots, a -small onion previously i
A'V ; reiuove from the tire
all the fat from the stock
the stove and ad<l
tables:— One hea<l of celery, three car-
Slice the ve^o
the soup
)asted and a small turnip.
tahTes (piite tidn In'fore putting them into
Boii an hour, ad inL,' at the last salt and pep
11 tjuantity of soiq) is reipnred, ase
lid. omit all the ve<'e-
prr to taste. If a small n
l.'ss meat. If preparing for an niva
(al)les except the celery.
MI:TT0N Oil LAMB CHOPS.
Scrap.' the md ..t the bone for an inch or two clean and
while, remove most of tl»e fat. dip in melted buttcvr a..d
bi)il over a clear tire, turnin:.' often until .lone, which will
be in about ei.dd minutes, llemove t.) a hot platter, put
a bit ..f .Iressiug on each chop, set in tlie oven a mom-nt
and then serve. Or v.ni may nerve your chop with a
dressing .)f salt, pepper an.l butter. Chops may be serv-
vd on a° mound of ma.she.l potatoes.
BUTTEIl DRESSING.
One-fourth poun.l of butter, two tles.sertspoonfuls of
mixe.1 parsley, a .luarter ..f a tetvspo.mful each of pepper
an.! salt an.l a tablespoonful .»f lemon juice.^ Mix allj^ell
t...r,.ther. I'ack in small jars. Uu^ lup> -r.Mii.i m: »;sc^
aUmt half an inch deep with clariHed butter or drippings.
4'
70
THE cook's true FRIEND.
I'LAIN SAI.AI) DRESSINM;.
H ,!
ii »
Si i 1
Boat the yolk.s of tlirce t'}-'gs, add half a teaspoonl'ul
of Halt, a pinch of oayijnne |)ej»per and a teaspnonful of
blaok p«'pper. I^cat in a few diops at a time, six tahle-
spconfuls <»f olive oil and then ^nadually two tablesjioon-
fuls of j^ood vinegar. If theie is no celery inyoursalad,
put halt' a teasjioonliil of celery cHsence into tlie dressing.
This is excellent. The mixture should he as thick as cold
creani wlien ready for the salad.
ST(^FFEl) LKd OF MUTTON.
Boil two lar^'«; onions until tender, chop {jne, add hread
cnunhs to taste and a little salt and ptpper. Slit the
sinewy part of the le*,' and insert the stufhni,' and roast.
TO KOAST VKAI..
Have your butcher loosen the meat from the ribs but
not entirely separate it, making an opening at one end
oidy. Hub salt inside and out. Fill the opening with
the following dressing : — A small loaf of stale brea<l cut
in pieces and soaked in cold water, .squeeze out as dry as
possible and season to tjvste with pepj>er, .salt, a very little
sage, a small onion eliopj ed Hue, one beaten c^^r, two
tablespoons of buttei, ScW up the opening, place the
njeat in tlie loasting pan in which put a teactipful of liot
water, two carrots and a small onion sliced. I'ut the pan
in a liot oven and bake Frequently until nearly 'h)ne.
When (hjne and of a nice brown, put on a hot platter.
Strain the gravy [U) which has l»een added water from
time to time as it boiled away), and return to the pan,
tliicken with a little wetted Hour, tasting to see if .season-
ed enou'dr Send to the table in a sauce boat. A fillet
. r* . ..... . . .
of veal is nice cooked m tins way. Serve lettuce with
the veal.
ON COOKING MEATS, FOWLS, VEGETABI.KS, ETC
77
VEAL SWEET BREADS.
Get them frcKli, wash and remove any skin tliat may
adhere Put to soak in eoM water with a little *• in it
tor ahout two liotns. Tlien parboil until tender, ,,.it into
cold water for a few minutes to whiten them and set in
acoolplaee. When rea<ly to cook .lip into beaten ej,'g
then into cracker dust and fry in hot butter or iKjef drip-
pinpj. Stewed mushnx.ms poured over them is a great
improvement, but they are delicious without.
BEEF SANDWICH.
Scrape fine three or four tablespoonfuls of raw t>eef,
season witli salt and pepp-r, spread it initwecn thin slices
of slightly buttered bread. Cut into two inch sipiares.
BEEF BISQUE.
Boil a pound cut from the lower part of the leg with a
littU' of the bone in a (piart of cold water. When it
comes to the boiling point skim carefully and set back on
the stove where it will simmer slowly tor tour or hvc
hours. Strain through a colander r.nd skim otl the tal
that rises, then put in a .sauctpan, being careful not to
allow anv of the .sedinv nt at the bottom to get in. Add
half a iMip of rice wa.shed and cooked al oufc halfan hour
longer. Strain and add a cup of hot. milk, a little salt
aniTvery little pepper. Nice for invalids.
TO BOIL TBI BE.
Soak the tripe in cold water ov<r night, then put it m
a sauct-j.an with fresh cold vyater ovei a hot tire, when it
comrs to a buil drain otl' the water an<l i)ut on frr.sh cold
water again. Continue to drain oH and re-cover with
water until the watv* boii.-, i;p <juit<- clear and tsiere is n '
disa^^iceablc smell. Oraw the saucepan to one .side and
1
f
\i
u
TIIK (ook's TIU'K FIIPNI).
I K
firi
i
let siinnior five or six lioiirs, kci'iiiu;,' tlie j)aii covered ciose-
Iv, VVlicii (loiH- a»l<l salt. It nifiv l>e seivf.l in this statf
.1. It
<li
onlrcssril in any inainiir il«'sne<l. it is very niei' uiisscii
with (Miion saiUM' jis follows: — Cm four jvninds of trijif
iiif<» small |»it'C'»'s an<l put it into a sauiMp.iii, pour over it
ii |.int ami a lialf ot milk an<l al'ow all to stew over a slow
tirr for lialf an hour or inori'. Put two onions on in hoil-
iii.; water and let tluMii l»oil also lor half an hour. Re-
movr the onions from the water aii-1 chop them very fine.
])raw the saucepan with the tripe into the side of the
stove and stir in the choj)peil onions. Season with a tea-
spoonlul of white ])epper and >crve ;it once.
Tn I'jJY KISII.
( 'lean the fish, \\\y*' dry, nih a little salt inside and
sprinkle with a little pej.pt r .ifter puttin;,' them in the
pail. Never roll them in tlour, it does not imprr)ve them.
Never allow lish to soak in the fat. 'i'he tat should he
perfectly hot when the tish is put in and should hu kept
at the sauie temperature through tlu- cooking'. Fish may
he fried in lard, hutter or clarified drippings, hut I prefer
hutter. If a piece of hread dropped info the fat wdl ii.
stantly hrown, it will he hot enoiij^di to put the fish in.
All small lish are h»-tter tVi«'d.
TO \U)\\, FISH
The fish should he thoroughly cleaned, put in salted hot
water and kept hoilinjj; ;j;ently all the time, ti» prevent
hr«'akin;,' the skin until the fish is thoroU{j;hly cooked.
If yoii have not a fish kettle hoil tliem in a nettinj,', A
lU'W nios(juito nettinif will do, as it can he easily removed
from the kettle without hreakin^' th<' tish and they can
hediained in it. If it is a kind of fish without any de-
cidetl flavor, it uu\y he improvetl hy adding' an onion and
a few HpiceH or a litlh' vine^,'ar or lemon to the '4^ at er
while hoi ling.
,,N CO(»KIS(J MEATS, FOWLS, VKOKTABLES, ETC.
79
TO HIIOIL FISH.
Propare Uie fish as for iVviii
(f.
Have the ^riiliron hot
aiH
I well l.uttere.l. If tlu' tisli are larj.,'e th.'V ma
plit «.]i(»n. Keep a hot lire am
1 cook as fast as |
y be
)OHHiV>le
without Hcorchinj
cl
\1
argr
v\
than smaller on«'s in oi
tish should cook a little slow-
.ler to be thorou<,'hly cook»Ml
nkle
throu<'h. When .lone place in a hot platter, Hjm
with pepper, salt and bits of butter, ami set in the oven
for a few moments.
CL.VM SOUP.
Take tifty clams, wash the (.utside shells clean and put
on in a pot of boiling water When thi-y open their
shells take them out with a ladle, and as you «lo so put
them in a colander to drain. Save a <|Uart of the
li.iuor. Take the clams and chop finely and pass them
throu.di the colander. Mix with the quart of li<iuor
two quarts of ricli milk, add clams and put (m to Ijod.
Add pepper, sweet marjoram, mace, celery seed (tied m a
ba<' or anv tlavoiing vou may prefer. Boil for an hour.
Tim 'ken with a little" Hour and butter, or make small
dumplings of butter and tlour and let lx)il a quarter of
an hoiH' longer. Serve at once.
CLAM CHOWDER.
To two (juarts of clanis, add one quart of l)oiling milk,
half a poun<l of butter and half a pound of Hour; make
a batter, boil for a few minutes, stirring con«tantly to
prevent .scorching. Season with pepper and very little
CLAM FRITTERS.
Fifty clams chopped fine. Make a batter as follows:
a quart of clam liquor, a (piart of Hour, four eggs well
beaten, and (juarter a tea.spoonful of so<la dis,solve<l m a
i>..i 1 . ... LJi.:.. il... <.!«..... ••it<-v Kattuf mill frv in
ilUie not WaU-T. Om tuc t_:as:n m--- -«■— j- ~
Ikot lard.
Il
HO
THK COUKH TBIIK FRIKNJ).
1
I, I'
i'i S
'I'
U 1 fk
mi
CLAM STEW
Save the liquor from fifty clams. Cut eacli clam into
four or five pi«M;es. I*ut tin? liquor in a saucepan on
the stove an<i let conic t- a hoil, skim. Huh a Uil de-
spoonful of Hour siiiootii in three taltlcspoonfuls of hut •
ter, and stir gradually iutu the clam licjuor; boil a mo-
m< nt or two, add half a jiiiit of hot milk or cream, and
half a tcMcupful of po\vd(re<l cracker. Serve iin-
meiiiately.
CLAM sorp.
Open titty clams, save the lirpior, chop the claujs fine,
j>ut them into a kettle, witli the li(|uor and a pint of cold
water; Itoil an<l skiiu, then add half a pint of sweet
milk, l>utt« r the si/e of an egtj, and a small teacupful of
crushed crackers, {>epper and salt to taste; boil a mo-
ment or two.
FISH UHUWDKIi.
Cut half a pound of salt jiork into little s(p:ares, and
a large onion, sliced, into a saucepan and fry them a
light brown. Ihitter a large stewpan and put in, tir-it
a layer of potatoes, then a layer of fresh lish of any
kind «'od is very nice) cut in sliees, then a layer of
onion and pork, adil pepper and sjilt. Continue these
alternations until all is in nising about three pounds of
fish), having the jtotatoes on toj). ('over the whole
scantily with boiling water; cover closely and let sim-
mer for fifteen or twenty nnnutes. While it is sinnner-
ing, bring a pint of milk or cream to a boil, take it from
tlie fu'e and j)ut into it threr tablespoonfuls ».f butter
and thr«'e or four crushed ci ackers. Put the tish and
potatoes in the centre of a hot platter in the sha|»e of a
iii-:Uiji!, Hrcthi titc cfisvRrrs froiii the liuik and put (mh the
top, jHvir over all the miHi. Serve.
ON COOKING MKATS, FOWLS, VECIETABLKS, ETC. 81
OYSTKll SOUR
J)»siin otr all the liquor from a iiuart of oysters an«l
put into a saucepan to boil, skim carefully until clear,
set a.si"le to keep hot until needetl. In anotlier sauce-
pan boil a (juart of rich new milk with a very small
(luion (which may be omitted if preferred) and one head
of celery choppfrl tine, for twenty minutes. Strain it
and add the oyster liquor, half a cup of butter, and half
a fup of powtleriMl cracker; allow it all to bubble once,
put 111 the oysters, a speck of caycime pepper, saltnrul
prpper to taste, and a teaspoonful of VVorcestershire
sauce ; cook three mimites. Serve very hot.
STKAMUD OYSTERS.
Select lar;^'e oysters, drain, put on a plate in a steamer,
(.vcr a kettlf of lx)ilin;L,' wattr. Stcsam thus for about
half an hour or until cooked, season with pepper and
salt. Serve hot on buttered toast,
OVSTKR .SorP
i)i!e tpuirt of oysters, one pint of cf)ld water, one table-
-puontul of butt<!r. Put the oy8t«*rs in the water and
allow to come almost to a boil, skim, and add the bullei',
a t<'acupful of milk, two crushed crackers, .salt and
pepper to taste ; let come to a lx)il and no more. Pour
into a warm Houp tureen. Serve hot. If milk is not
like I, '>se water instead.
FRIKi) OYSTERS.
Orain the i ysters v.* 11 select large ones for frying,
seasi>n to taste with pepper an^l salt, roll them in cracker
dust, then dip in beat', a egu, roll again in erackei- du.Ht,
and fry to a nice bn \ u in hot butter. Foi- a (piart of
ovsters three eijirs wid be reqtiired. Butter may \ni
a'iijei U) the pan as HecUoii, out none .siiouia or- uuc wrien
done. Serve hot ; garnish with parsley or water cresses.
1
d
82
THE ('(IOK's TRUK FUIKND.
PATTY (JANNED OYSTKRS.
Split and toaHt crackerH, or bits of stale bread, cut
round to tit tlie bottoms of " patty pans," SL'i«'ct frt'sh,
iai>,'«; oystors, put tlie liquor from tliem in a stt-wpan on
tho stove, boil and skim, season with pepper, salt antl
butter. I'ut the crackers or toasted bread into the
" patty pans," moisten with hot li«(uor, fill the pans with
the oysters, puttin,!; on each a piece of Ifutter, j>epper,
and salt, and if you choose a drop of lenjon juice. Hake
tiftcen ndnutes in a hot oven. Set the "pattypans"
on a hot platter and send to the table immediately.
1(11
STEWED OYSTERS.
For one hundred oysters (the juice drained off), a<ld
half a poun<l of butter with a teaspoonful of Hour rubbed
into it ; stir for ten minutes or until done. 'J'hen add
half a pint of cream, but do not allow to boil, add salt
and pepper to taste.
LOBSTER SOUP.
One can lohster, three-cjURrteis of a cup of crushc<l
cracker, half a cup butter, four cups boiling water, and
four cupH of milk. Cut the lobster small and put it into
the boiling' water with salt and pepper. Oook thirty
minutes. Stir the cracker ciun»bs into the boiling milk,
which should be heated in another vessel. Stir the but-
ter into the lobster after it has cooke<l half an hour,
simme • a few minutes, add the milk, beat all together,
and before serving put in the juice of half a lemon.
LOBSTER CROQUETTES.
Chop the meat of a boiled lobster very fine, add pep-
pel, nail' ami a in,i.tx: iius.!::^^ v>-: iiiaccr, put suiilc; stxCca ui
bread in the oven, when dry rub them into fine crumbs ;
ON COOK T NO MKATfl, FOWLS, VF.<5ICTABLKS, CT("
H3
mix with tlio lohst-rr. us'm^' <>i»»^ (iuart«r lMoa<l cniiuUM.
Mix thorouKlily an<l a.1.1 half a cup of l>uttcr to a pint
of the mixture, hind witli a hisitm i'<(k' . '»ake iut(»
round balls, dip in henUm ('^'J,^ then in cracki'r dust, and
fry in hot drippings. Servo very hot ; garnish witii
cress.
DRESSING FOR LOBSTER OR CHICKEN SALAD.
Mix to; . .her thorougldy : half a tearupful of vinegar,
the yolks ol two liard hoiUvl eggs rul.hed sniooth, two
raw eggH, one tal)le8iM)onful of olive oil, a teaspoonful of
mustard, a speck of cayenne popper, and a t»aspooidul
of salt. Pour over the meat.
BEEF CROQUET.
Fry to a nice brown in a little butter, two small-sized
onions, add two cupfuls of finely chopped beef, a slice of
stale breed soaked in cold water and squeezed as dry as
possible, a tablespoonful of choppe.l parsley, two table-
spoonfuls of sweet cream, a little thyme, a little grated
lemon peel, pepper and salt to taste. Stir all together
until heated, remove from the Htove and stir into the
mixture two well V»eaten eggs. Turn on to a plate and
when cold make into round or oval Ijalls. Hande care-
fully to prevent breaking, dip in beaten egg, roll in
cracker dust, and fry to a nice brown in hot lard or
drippings.
^ CHICKEN CROQUETTES.
Fry in hot butter a small onion, add two cupfuls of
chopped chicken, roast is to l»e preferred, but any kind
will do, a slice of bre^vl soaked in cold water an<l squeezed
as dry as possible in a linen cloth or napkin, a tables|K)on-
ful of chopped parsley, a little grated nutmeg, salt and
..^^r.^P ♦.. t.".ftte : whnn heated through, remove from the
sto^vT'aml add halt a cup of cream and a well-l)eaten egg,
I
i
4
i
1
f
r.
K
i
1 i '
-f
1
:
^
■i :>
t
N4
THK r-OOK's TUlfK FHIKND.
wht'ii ct)M a.M aiKjtliii 1'1,'jL,' or iwn if thf mixture is not
moist <!nnu;,'li to iw>uU\. Form into loiiiKi or oval ialls.
(li|» into Kcateii «■{,% tlieii into cmck.T .lust, and ^rv in hot
dripping's to a nice hrovvn.
ClfK.'KKN CUTLKTS.
Cut tlu» remains of cold mast or boiled fowl into nice
cutlets. (Jut pieces of hrcad tlie san e size and sliape.
Fry the hread t<» a nice l.row n. ind se; iii fhe oven. Dip
the cutlets into m.-lt.'d l.ntter mi\ed with I.eaten volks of
egiTH, roll in cracker <lust, an<l season with pepper and
salt. Put eaeh ctitlet on a piece of hnad, heap in a dish.
Serve with the followin«r sauce: Put in a saucepan half
a cup of l.iittfi', two niincrd onion'^, and a tal lespcjonful
.of minced carrot, fry a lew miinites, and add half a pint
of hroth made from the chicken hones; ad I wetted tlour
to thicken. Stew ^'ently for twenty minutuH. Strain
and serve.
JiKOlLKI) (.'IIICKKN.
(Mean, wash, an I wipe .Iry, and split open down th
hack, dij. in melted hwtter, and put on a buttere.i fryif.g
pan over the fir.'. Watch .-onstantly, .so it will not hiirn,
cook thor.ju^hly. Spriid<le with .salt and pepper w idle
cookinj.,', and alter pla< in.:,' it on a hot platter put a ''ew
bits of butter over it, an. I a few .sprigs of water cress
aroou'l it.
HOW TO l;lU)IL VoUNCJ PIGEONS.
yimmg jd^'eons arc a .laiiity and delicious dish. Pre-
pare for broilin;,' by .skiiuuii<r ..r phuking. Wash and
wipe, split them down the; back, and flatten the breast
bone. bay them on a gri.liron, well buttered, and broil
over a clear lin^ until thoroughly cooked and nicely
browneil. Keniove to a hot j)latter, an<l dust with white
pepj)er and salt. Put a iiit of butter on. each niecf- set
in the oven a moment, and serve ou hut buttered toaat.
O fOOKlNJJ MKATS, FoWl s, VKt.l \ni,KS, KTC. N
rAHT'UDllK STKW.
I'rej'Hic the .sanio ns a cliickfii, wnsli well, put in a
-aiu'epan with hot watci t-Tiough to covi-r, U'Miii;; "iiorr
an it IxjIIh away. Keinov
•'•nder, ami thicken tlu'jTrn.x
on wii liiitter, jm'Iijmm n.
the WHi wlien first jtut -
hiscuitH, N{*lil and laid on u K
sciini as it rises «'()»(k until
tlonr and wjiter. sea-
Put a little ;dt into
hoil. ifavo readv hot
jihitter. pour th»' lueat
and gravy over tlu'Ui, and sifud to tiie tal>h' h<»t.
STEWED DTICK WITH P.EANS.
I*ut ji pint of giMHJ LMiivy en tho ,stov«5 in a saucepan,
sciison with cayenne, suit, md n little ^.'rated Ieiu<'u pei-l.
Let tlu' j;ravy j^'et thorourfhl; lieated, hut do not;dlow t«»
hoil. Now add Honu' ; Hues of cold roast duck. I'.oil
a .|uart ot heans in hIi salted water until tender;
drain them, add a tens iitul of irranulated su<_'Mr, and
one of hutti r, rolled in ihmr. Stir urjtil the l»uttei is
uielteil, and the tlour < ooketl ; pile in the centre of a deep
dish, and pour the Htewed duck aroiuul.
HKOil.El) S(,M;illllEE
Skin, draw, wash, and lay in salted water ten minutes,
rinse in cold water, wipe dry and hroil over a clear steady
file until done. Put on a hot dish, atid pom- over a little
melted hutter. coviir clo-< ly, and s< t in the oven a few
minutes. It is then ready to serve.
ROAST Woodcock.
Pluck, draw, cut nti' the head and feet, wash an<l wipe
dry; then ruh insi'' with .salt, and fill with a rich hreail
<lressin^^ Pl.i. e tfu- hirds in a roast in^,' pan, sprinkle with
pepper and' sali, put a cupful <if ]|,it water nito th.' pan.
Haate fre«|Uen*' until nearly d<>ui-, then allow to hrown.
MICROCOPY RESOLUTION TEST CHART
(ANSI and ISO TEST CHART No. 2)
1.0
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2.8
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2.5
2.2
2.0
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jd -^PPLIE^IIVHGE
1653 East Mam SIreet
Rochester. Ne* York 14609 n^A
(716) 482 - 0300 - Phone
(716) 288 - 5989 - Fax
86
THE COOK'h true FRIfcND.
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Al>out a half an liour will be required to cook them after
thoy begin to roast. The oven should be hot when the
birds are put in. Send to the table hot on buttered toast.
FRYING YOUNG CHICKENS.
When frying young chiekens, cut up, season with pep-
per, salt, and put in the stewpan with very little water,
and boil until heated througli. It seasons them better,
and prevents that raw look next to the bone.
ROAST TURKEY OR CHICKEN.
Clean, wash, and wipe dry, rub with salt inside. Fill
with dressing made of bread crumbs soaked in cold water
and squeezed out as dry as possible, and seasoned with
butter, pepper, and salt to taste, and sage and thyme (or
any dressing preferred), then sew up and truss. Put in
the roasting pan with water and a piece of butter, or,
better still,"a few slices of fat salt f>ork. Baste often until
nearly done. Chop the giblets tine, and cook in a sauce-
pan until tender. When the fowl is done, add them to
the gravy, which thicken with wetted flour. Bake the
fowl until tender, and of a rich brown.
ROAST TURKEY WJTII POTATO SrUFFlNG.
Choo.se a short, plump turkey with yellowish white
skin, and a soft tip to the lower end of the breast bone.
This show;i that the bird is co young that the cartilage
has not yet hardened into bone. Remove all the small
feathers, singe . ft' the hairs with lighted brown paper, or
with a little alcohol burning on a plate. Wipe the binl
carefully with a damp cloth, cut away the oil-sack from
the upper part of the tail, scrape the skin from the legs
-I «U.. *V...f t..].;,.li i.ii( /iff mill riiVi t.li*' soranod
part with the damp clotli. Remove the crop by drawing
the neck-skin tight against the back of the neck, cut it
ON COOKING MEATS. FOWLS, VEGETABLES, ETC. 87
open and pull it forward until the crop and wind-pipe can
be cut away without scattering their contents Ihen
make a cut under one leg from its junction with the body
down to and around the vent. By introducing the hand
into this cut, the intestines can be loosened from the body
of the bird and removed without tearing them apart or
breaking them ; and if this is done the turkey does not
need washing, and conseriuently does not lose its flavor
bv soaking in water. Stuff the bird with halt a dozen
larjie potatoes, peeled boiled, and mashed, with a season-
ing of salt, pepper and ground thyme, savory, or marjo-
ram ; a cup of highly seasoned sausage meat, or cold meat
of any kind is a great addition to this stufling. When
the turkey is stuffed and the cuts sewed up. it is to be
trussed, or tied in shape, placed in a dripping pan, and
browned quickly in a hot oven. When it is browned it
can be seasoned, and occa-sionally basted with its own
dripping, or a little butter; if a frothed surface is desired
a little flour should be dredged over the turkey just be-
fore bast'ng. An eight or nine pound turkey will roast
in about two hours and a-half. A good gravy may be
made by browning a tablespoonful of flour in some of
the drippings, adding a pint of water and seasoning to
^^^^''' BROILED BEEF STEAKS.
Have d bright, clear fire, rub the gridiron over with a
bit of beef suet, and lay on the steak. (It is a good
plan to pound it before putting to cook, as it renders it
more tender when cooked.) When it begins to broi turn
the upper side down, and so continue to turn it back and
forth till it is done. Have your dish ready with a good
bit of butter, and pepper and salt to taste. Ser\'e very
^''^" VEAL SAL^D.
A bit of cold roast veal makes a vyry mce saia-a prepar-
ed inthe following manner : Remove bones, fat and grizzle ;
ill
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THE cook's true FRIEND.
n
■ i i
rut omswise of the ^rrsi'm of the nieai in th(^ thinnest
shavinir.s possible, an inch lonrr anri Imlf anincli wide. To
fi i)int of the sliHved meat add two hard boiled e^'cs chop-
pe.l, thive or lour crisp, fresh tender stalks of celery cut
in small pieces, two small heads of lettuce finely shred
pei)per and salt to taste. Add a dressinir made as follows •
Pieat tlie yolks of two egcrn very light, add a pinch of salt
and a suspicion of cayenne. Now beat in a few drops at
a time, four tablespoonfuls of olive oil, then just as <rrauu-
ally ad.l two tablespoonfuls of vinegar. When thick and
smooth pour it over the salad, toss up, and serve at once
Lamb may be used in i)lace of the veal if more conveni-
ent,
L(3BSTER SALAD.
rick tlie meat from the body and claws of a cold boiled
lobster, reserving the coral for the dressing; pour over it
a dressing made cf a tablespoonful of olive oil and tliree
of vinegar, seasoned with pe])per and salt. Let stand two
or three hours to marinate; then mix the coral with a
mayonnaise dressing to color it, and pour it over the salad
adding at the last moment two hea.ls of crisp lettuce
finely shie.l Toss uj. lightly, and serve. Garnish with
tlie blaiicht'<| curdled leaves of the lettuce lieads.
giTAIL ON 'J'OAST.
IMuck, draw, wash and wipe dry, then put on a plate
set into a steame.- over a kettle of boiling water ; steam'
until nearly .lone, then ivmove to a roasting pan, sprinkle
Will, p,.ppH-,an.l salt, aiul baste with the melted butter
ma little water from the pan in which !' are cooking
Aliow th.Mii to become a delicate bn . .. Serve on
loiin.l or s.p.are pieces of buttered toast as may be pre-
ferred. Us,' the dri]>ping in the pan to moisten the toast.
VENLSON STKAK.
( 'ut the steaks three-fourtlis of an inch thick, and trim
them as you would beefsteak, place on a buttered frvin--
ON COOKINO MEATS, FOWI,S, VEftCTABT.KS, ETC. 8!)
pan and boil over a clear fire, turninj^ often until wel'
lione; they sboulcl not be serve*] at all rare. Remove to
a hot platter ; sprinkle with salt, pepper, and bits of
butter ; set in the oven a moment, and serve. Some
cooks put a tablespoonful or two of melted currant jelly
on the steaks, but the fiavor of the boiled venison is more
delicious with a simple dressing of pepper, salt, and butter.
A BREAKFAST DISH.
Cut slices from the breast of a cold fowl, or cold veal,
or any other white meat may be used. Dip in beaten
egg and then in cracker dust, fry to a nice brown, in but-
ter or beef drippings. Cut slices of .stale bread in halves,
dip ([uickl}' in cold water, then in the V)eaten egg, dust
with the cracker and fry the same as the meat. Send to
the table on the same or separate dishes as preferred ;
garnish with parsley.
CALF'S FOOT BROTH.
Boil two feet in two or three quarts of water, untM it
is boiled down to three pints. Strain and set aside in a
cool place. VV^hen cold skiiri oti' the fat. Heat as much
a.s is wanted at a time, an ' add wilt, nutmeg and a dust
of jiepper. Nice for invalitis.
PICKLED IMCS' FEKT.
Take pigs' feet, ami clean them thoioughly ; .soak th«;m
in salt iind water scveial days. If it is desiied to keep
them sometime, remove them from the brine and pour
boiling vinegar over them, strongly s})ice with pepper-
corns, mace and cloves. They will keep good in this
pickle rive or six weeks. Either fry them plain or in hot
iat; or make a batter with milk, CLrLf, Hour, and butter,
and dip them into it before frying; or dip each in beaten
egg and then j)outided «'riicker.
1 .^ ^m
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THE COOK 8 TRUE FRIEND.
BOILED PIGS' FEET.
Thoroughly clean, and soak in salted water a few days.
Remove from tlic brine, and put on to scald in clear boil-
ing water, let boil five or ten minutes, pour oti' the water,
put on fresh and let boil Hve or ten minutes longer. Pour
off the water again, and put on fresh, and let boil until
thoroughly done. Have ready enough boiling hot vinegar
to cover them, spiced with cloves, mace, and peppercorns.
Put the pigs' feet in a jar, pour over them the sj)iccd vine
gar. Let stand until cold, and they are ready to send to
the table.
TO BOIL A UAM.
Soak the ham for twenty-four hours in cold water,
i'ut on to boil in cold water. When it is done, draw off'
ihe skin, and strew rasped bread over it. Boil four or five
hours.
broil?:d ham.
Prepare the ham as for frying, but cut the slices thinly,
removfe most of the fat; the fire must be clear or the ham
will have a smoky flavor, far from agreeable. Serve
jtoached eggs with broiled ham.
HAM AND EGGS.
Chop finely some cold boiled ham, fat and lean together.
Allow a pound for four eggs. Put a piece of butter in
the ])an, then the ham. Let it get well warmed through,
then beat the eggs light and stir them in briskly. Dust
in a little pepper.
BAKED BEANS WITH PORK.
Look over, wash, and put to soak over night, a quart
of dry beans. In the morning put on to boil in two
quarts of cold water, boil slowly half an hour ; then drain
I
ON COOKING MEATS, FOWLS, VEGETABLES, ETC. 91
off the water, an«l put on the same quantity as before of
hot water, boil half an lio'ir and pour off ajjain ; now put
on enough hot water to a good deal more than cover the
beans. i*ut half a pound of pork, which has l)een washed
and the skin well scraped, into the kettle, and boil slowly
until both are cooked, addin<,' water from time to time if
necessary. Remove to a bakin^j pan, add pepper and
s< if needed. Put the pork in the centre of the dish,
with the skin side scored up, and bake in a hot oven
until both beans and pork are of a golden brown. When
cold, baked beans should cut smooth and «' "'d like cheese;
if they crumble they have been baked too ilry.
TO TRUSS A FOWL.
Cut off the legs at first joint if for roasting, lor boiling
cut off the claws, dip the legs in boiling water for a few
minutes, when the skin can be easily scraped off'. Cut
off the entire neck, having drawn back the skin an inch
or two, so that when brought forward it will cover the
end of the bone. Turn the pinions under, run a skewer
through them and the middle of the legs, which should
be pa.ssed through the body to the pinion and leg, on the
other side, one skewer securing the limbs on both sides.
Tie the legs together by passing trussing needle threa«led
with twine through the back bone and securing it on the
other side.
! 1
TO COOK A GRKEN GOOSE.
Geese are called green until after four months old, and
should not be stuffed. After they have been properly dress-
ed, truss them after the directions given aV)ove. Then put
into the body a seasoning of pepper, salt, and butter,
basting constantly until well done and nic«dy browned,
Gsirnish with water cresses.
! It
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THE cook's TRlfE FRIKNI).
ROAST WILD DICK.
Pluck, sin^re, draw, wash thoroufflily and lay in salt
wator for twenty minutes, tliun rinse; in cold water, wipe
dry and fill with a dressing of nioistencl bread cnmibs,
seasoned with butter, salt, pef)per and sa^^e (or any dress-'
injr preferred). Sew up tlie openin<r, and place the duck
on Its back in a roastin/^r pan, in which sliould be a cupful
of liot water and u piece of butter the size of an egg.
Kej)lenish the water as it boils away, fo.- the flavor will
be injured if allowed to .scorch. CoVer tlie breast of the
duck with Hlice-s of fat salt jwrk, as thin as they can be
cut, to season it while cooking, and in the cooking it will
shrivel and abnost disa})pear if cut thin enough. Haste
fnvjuontly with l)utter and water until nearly done. Tlie
duck should be of a dark rich brown color and very
tender when done. The giblets .should ],e cooked in a
saucepan by themselves, then chopped fine ready to a(l<l
to the gravy when the duck is done. Thi<ken the gravy
with a little Hour and water.and .send to the table in a'sauce
boat. About a teaeupful of hot water will be sutfieient
to add to the pan, after the duck or ducks are removed
to the platter. The rind should be cut from the pork
used. Have a moderate oven. A duck will recpiire an
hour and a-lialf or two hours to cook. A duck that
requires parboiling should never be cooked. The wood
duck, black duck, red hea<l, teal, and canvas back are the
best. The blue-bill, broad-bill, widgeon, and ).ini.ail
should be next in choice. These are the only kinds lit to
use, although other varieties are often in tlie market.
SPRING CHICKENS.
Cut them into pieces, dip each i)iece hastily into water,
then sprinkle with pepper and .salt, and ioll in Hour.
Have some lard in a frying pan in which fry the chickens,
cover them well and watching that they do not burn.*
When done arrange them in a hot disli ;" pour out tlie
ON COOKINO MEATS, P'OWLS, VEOETABLEiS, ETC. !)3
y in salt
t( r, vvipo
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ly (Iress-
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a cupful
an eg*,',
vor will
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' can, l>e
ig it will
. Haste
If. Th(!
1)1(1 very
:o(l ill !(
y to a(l<l
le j^M-avy
n a sauce
intlicient
ronujved
he pork
i|iiire an
ck that
le wood
arc the
piniail
If Is (it to
a-f.
J water,
n Hour.
tii(;kens,
it hurn.
out the
lard from the pan, if there if more than a teaspoonful ;
tlirow in a cupful milk thickened with a little flour.
Stir constantly, season with pepper and salt, pour it over
the chickens.
HOW TO MAKK BOLOGNA SAUS^GKTHAT CAN
BE BAKED.
Take equal (juantities of bacon, fat and lean, beef, veal,
|>ork and beof suet, mince by passing through a .sausage-
iiiHchine, season with {)epper, salt, sweet herbs and spices.
Fill the cases, b<jil for an hour gently and lay out to dry,
Smoke the same as hams.
A FLAVOKY STEW.
Take any kind of cold meat, though chicken or veal is
best, cut into bits not very small, add enough water to
cover them, with a piece of butter the size of an egg, a
dust of Hour, .salt and )>epper; when thoroughly heated
add one half can of peas, stir until all is well mixed and
hot, and serve. A very nice disli for a hurried dinner or
lunch, and very good with canned corn as well as peas.
BAKED MACARONI.
Take some minced chicken or meat, then weigh half the
([uantity of indtcaroni, which must be cooked tender in
broth ; add two well beaten eggs, three ounces of l)utter,
cayenne pepper and salt to taste, all these ingredients
mu.st be well mixed. Put into a baking dish and cook
until a yellowish brown cru.st is formed on tlie top. Veal
and chicken can be mixed.
COLD DINNER BEEF.
Take a piece of beef flank six or eight inches wide a.s
long as can be got. Sprinkle salt on it, if fresh. Prepare
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THK cook's true FKIKND.
stiUtini,' jiH for fowls and spread ovrr it; roll up very tight
and tie with strings to iceep in place, as the lieat w'ill curl
it Th(!n tie or sew it up in aclothand droj) into rapidly
hoiling water, ("ook several hours ; the larger the piece
the longer it will take. Try with a fork. When done
lay Iwitween clean hoards, and put a weight on it, keeping
the cloth on still. When cold it will slice heaiitifully. It
is hest cooked the day hefore it is wanted.
BREAD STUFFINC; FOR TURKKY.
Jh-eak up a (juart of stale l)rea<l crunihs very iine. Add
a tablespoonful of salt, a scant teaspoonful of jx'p-
per, a teaspoonful of chopped jiarsley, a teaspoonful of
powdered sage, one of sunnner savory, and a scant half-
cupftil of butter. Mix well together. This gives a rich
dressing which will separate in nice crumbs when served.
SAUSAGE STUFFING.
Take one pound of lean poik, and one of fat pork, four
ounces of bread crumbs, two tablespoonfuls of minced
sage, .salt and pepper to taste, and two eggs. Chop the
pork, fat and lean, very tinely, mix with them the other
ingredients, taking care that they are thoroughly blended.
Moisten with the a^rg^ and it is ready for use. You might
substitute half minced beef for half of the pork.
TO STEAM A TURKEY.*
A steamed turkey is a novelty, while it is also a most
delicious dish. Cleanse the fowl thoroughly, then rub pep-
per and salt well mixed into the inside of it. Fill up the
ody with oysters, mixed with a small cupful of bread
crumbs. Sew up all the apertures, lay the turkey in a
large steamer, and place over a kettle of boiling water,
cover closely and steam for two hours and a half. Now
take it up. set the nlatter in a warm r»lac«* p^nd t'-irn w^hat-
ever gravy there is in the steamer, straining it first," Tnto
bi
ery tipht
will curl
3 rapi<lly
the piece
len done
keeping
nlly. It
ne. Add
of pcp-
onful of
mt half-
s a rich
1 served.
rk, four
' minced
hop the
le other
blencied.
Ill might
a most
rub pep-
1 up the
f bread
ey in a
y water,
Now
St TT lidl,—
•st, into
ON COOKINO MHATS, FOWT,S, VKrSKTABI.ES>, l-rTC. !I5
the oyster sauce which you liavo prewired in the following
manner. Take a jnnt of oystei-s, turn a pint of water
over them in a colander. Put the li(|Uor on to \m\, .skim
oW whatever rises to the top. Thicken it with a table-
spocmfnl of flour, rubbed into two tablespoonfuls of butter ;
.season well with pepper and salt ; add two or three table-
spoonfuls of cream or milk to whiten it, and pour it over
the turkey and platter. Serve boiling hot. This sauce
must be made while the turkey is still in the steamer, so
that it can be poured over the turkey as .soon as it is taken
up.
CALF'S BRAINS STEWED.
Take the brains of half a dozen calves' heads ; let them
soak in cold water for about an hour. Render a little
bacon in a saucepan with a few sliced carrots and onions
mixed, some parsley, thyme, bay leaves, etc. When they
have simmered a little while add half a bottle of claret
wine, with a little salt and a whole pepper. As .soon as it
commences to boil add the brains, let them boil about
twenty minutes on a slow fire then take them out, bind
the liquid with a little flour and butter mixed and al-
ready cooked. Let it reduce until al)out half the (piantity
is left, then strain through a sieve ; put it into a .saucepan
with some bacon cut in small .sc^uares, about two dozen
small onions, a few mushrooms, and the brains. Let
them .simmer about twelve or fifteen minutes, then serve
them on a dish garnished with toast fried in butter, and
dressed with chopped pickles.
BOILED WHITEFISH.
Boiled whitefi.sh is a delicious dish if accompanied by
the follovv ing sauc'> • One tablespoonf ul of parsley chopped
very fine, one tas't; spoonful of butter, a little salt and
pep{>er and tlie juicc of two .small lemons or one large one.
Warm the butter a little so that you can easily beat it to
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a cieani, tlieri mix with tliu otlicr in;,'re(lieiit.s, putting the
pai-Nh.'y in last, just Itcf'oro sendinj,' it to tlie taMe.
KlDNh:VS.
IMuTigo some uuitton kidneys in l>()ilin«( v/uter, open
them <K)wn tlie centre, hut «h> not separate them, peel,
and pass a skewer aeross them to keep them oi)en ; j>epper,
salt ami dip them into melted hutter ; hroil tlu.'m over a
elear tire on both sides, eookiii;,' the cut side first ; remove
the skewers, liave ready somi^ maitie d'hotel hutter— b^>
ter beaten up with chopjK;d parsley, salt, pepper and a
little lemon juice - put asnuill piece in tiie hollow of each
kidn<'y and serve very hot.
(;iii(;kkn Vik (No. ij.
Make a fine rich paste, lay a bonier of it round a lar|,'e
dish and set in the oven to thorougldy bake. Cut up"a
larye fowl (removin-,' all the bones), a pound of veal cut-
lets, season with pepper, salt, and stew in a little water
lor fifteen minutes. Then fill the dish with the mixture,
pouring over it a little of the gravy in which the chicken
had been previously stewed. Before ptitting on the top
crust, lay three slices hard boiled e>,'gs on top, with a
little lump of butter on each slice. Bakt; slowly for one
hour. The frugal housewife will not discard the chicken
bones as they will be found very .serviceable in making
soup.
CHICKEN VIE (No. 2).
Cut up chickens that have been previously boiled into
small pieces, lay them into a pudding dish wUh alternate
layers of hard boiled eggs cut in slices. Make a nice puff'
paste, and line the sides and edges of the dish ; thicken
Hu,,,cient or tiie j-rotii in wnich the clrlckeiis were boiled
with flour, season with butter, pepper and .salt and pour
pour
ON COOKINf} FOWLS, MEATS, \ K<JKTA«I,KS, ETC. J>7
over the cliiekeii in the .lish, cover witli puff pastr, cut a
hole in the middle for the Ht.'ain to escape, (j.-corate with
leave.' of paste, ami hake ahout an hour in a iiot oven.
HEAD CHEKSK.
Inp;re(lients : To a pirr's head wei^^ddn^^ six po.in<ls, ;d-
low U pounds lean heef, two tablespoons of salt and j»opp«T,
a little cayenne, a few pounded cloves. Cut off the checks
and salt them, unless the hea«l he small whcTi all may he
uscmI. Afier carefully cleaninrr the heul, put it on in suf-
ficient cold water to cover it and tlie heef, and skim it
just hefore it hoik A head weii,diini,' six pounds will re-
([uire boiling' from two to three hours When sidlieiently
boiled to come otFthc bones easily, put it into a hot pan,
remove the bones an<l chop the meat with a sharp knift'
to^^'ether witlj the beef. Do this as fjuickly as possible to
prevent the fat from settliM;r in it. Mix the s 'asoninir
well and sprinkle it in, stir well. l*ut intc; delft bowls o7-
moulds (not tin) with a wei«,dit upon each which must iKjt
be removed for several hours. Veal or chicken jel;» is
made, by boiliuL,' the meat until tlie bones drop out, chop
fine, .seubon, pour into moulds.
TO COOK POTATOiOS.
Some people think (hat the cooking of a potato is
such a simple thint,' that it mighi. bo successfully accom-
plished by a person of even a small degree of intelligence,
yet we often see this vegetable sent to the tabi* in a very
unpalatable condition. A dry, nearly hot potato, is very
ilifierent from the Watery, dark, .sodden ones that sonu;-
times reach our tables', which show either i^niorance or in-
attention on the part of the cook for which there is no
excuse. Good cooking cannot, however, render a poor
o
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THK COOKS TRUE FRIEND.
I
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potato f;oo(l, tliereforo nlways select the best. Mt'dinm
sized ve^^etaltles are always l)ette)' than overgrown ones,
while vci'v small ones have not come to innturity. Karly
potatcx's shouM he sciviped before boiling', later (hey may
be boili'd with tlie skins on if preferred. Iliit later on in
the winter and spri --^ it is licttcr to ])e(!l tbrm an<l nilow
to stand in cold watei- for an hour before boilinl,^ Put
tliem nil to boil in hot v.-atcr with a little salt in it, about
a tablespoonful of salt to a gallon of water, for old, with-
ered potatoes it is better to boil a wliile ihou ])our tiie
first wati !• otr and ]»ut on boiling salted watei-. When
thoroughly boih'd, drain well and set the pot back on the
lire a nionunt to steam, if cooked tlins, provided they
are good jK)tatoes, you will have a niev, mealy, white po-
tato to send to tlie table.
STUFFED POTATOES.
Choose largo, smooth potatoes, l)ake until done, remove
from the oven and cut a round ])iece of the to)^ of each.
Take out the inside of the ])otato l)eing careful not to
break the skin, put aside the empty skins with the pieces
cut from the tops, mash the potato, season with butter,
pepper and salt, and moisten with nnlk or cream, put in-
to a saucepan on the stove anil when hot a'ld a well-beat-
en egg for eveiy six potatoes. Stir all thoioughly. Fill
the skins, ]»ut on the tops and return to the oven for a
few minutes. Send to the talile hot covered with a nap-
kin.
POTATOES llEWARM l':i).
Cut eiglit cold boiled potatoes into rather thick slices,
put a teacupful of cream or milk, an ounce of l)utter, a
tablespoon of chopped j)araley, and pepper and salt into
a sauce])an on the stove, a<ld the sli*x'd potatoes, let boil
|-jn r(>H!ov(' to n h.()t disli .and souoe^c over th.em th.e inico
of one lemon.
ON COOKING, FOWLS, MEATS, VEGETABLES, ETC. Of)
iwn ones,
Karly
lii'V may
Iter oil in
11(1 ill low
ni;. Put
it, about
>1(1, with-
])()ur the
•. When
•k on tlie
(led tlit'y
white po-
p, remove
> of each.
fill not to
tlic pieces
th butter,
n, put in-
vell-heat-
ilv. Fill
ivon for a
ith a nap-
ick slice.s,
IfUtter, a
1 salt into
s, let boil
\<\i\ 111 ion
BOTLKT) CAULIFLOWER.
Remove the (lower carefully, (examining tlio Ih^wer
closely to see tliat tlierc are no insects, wasli and allow to
stand a while in cold water. J'nt into snlted hoilinL,'
water and cook until tender. Drain and servo hot with
a little melted butter or white sauce poured over it. If
only molted butter is used ibr dressini,^, pass the vine^'ar
cruet when serving.
CJREFN CORN CAKES OR FRITTERS.
One pint of r,'rated sweet corn, one pint of milk, or
])art of the jiint sweet cream would bo an improvement,
and three well-beaten cLfj^'s. Stir all tf),i,a'ther beating
hard, season with a little wliite p<'j>per, salt and two
tablespoonfuls of melted butter, stirring in well and add-
ing a little Hour to make the ingredients adhere togeth-
er, being careful not to have them Um thick. Iiake on
the griddle tirst to test the batter that it may be of the
right Consistency and well seas(med l»eforo baking to
serve. If preferred "'Vy in liot drippings or lard.
ENDIVE.
This is a beautiful vegetable in npjiearanee and makes
an excelhoit addition to sahuls when lettuce cannot be
obtained. Look it over earefully, remove any decayed
or dead leaves, wash well in plenty of water, and drv
thoroughly by shaking in a soft cloth. Servo in a salad,
it may also be served hot stewed in cream, brown gravy
or butter; season slightly, as too inuch seasoning will de-
stroy the delicate flavor of the vegetable.
SIMN'A<'H.
fiOok over each leaf carefully, rejecting the discolored
or wilted. Wash thoroughly, then allow to lie for a while
m
100
THE rOOKS TRUE rRIRND.
\M
in cold wator. Put into salted boilinf^ water and ])oil
from twenty to thirty minutes. Drain, cut into coarse
pieces with a sharp knife, ))ut into a hot dish, sprinkle
with pepper and a few bits of l)iitter Set in a warm
oven for u fuw moments, ((arnish with slices of Jiai'd boil-
ed ei,'^•s, serve a pi(!ce with the spinacli to each, also the
vin(,'^'ar cruet sliould be passed wl
j)refer spinach cho{)])ed line.
len servni!/. JSomc
OKllA AND TOMATO.
Slice yonn<,' tendei pods crosswise, peel and slice enouirh
ripe tomatoes to make onij-third as mucli by measure as
you have of the sliced okra. Slice one or two j^reen
])epi)crs and stew with the okra and tomato. When
cooked season with butter, pe|)per and salt, and servo.
ECU! PLANT FRIED.
Cut the i)lant round in slices half an mrh thick,
sprinkle with pepi)er and s.'ilt and j)ress with a sli^^ht
weii^dit Ibr an hour or two, drain on a nai)kin, dip each
slice in beaten eguf then in cracker dust and fry in butter
until a li^dit brown.
idlUSSKbS SPROUTS BOILED.
Wash lhoro^1^■hIy, pick over and put on to boil in salted
v/ater. Keep the pan eovei-ed and boil until tender.
Drain and pour over them a little melted butter sea-soned
wilh pepper.
TOMATO AND MACAKONI.
Make a thick stew of tomntoes and a little nunce<l
onion, add .a little '^ood stock atid a spoonful of butter.
Heat boiled macaroni in tids and serve in a deep dish
;.rarnished with croutons. Cold ham or tonijue mince«l
may be added.
ON COOKING MKATS, FOWLS, VEOETAIU.ES, ETC. 101
k5oiiie
A8PAKAGUS.
Wash and cut tlie tender stalks into pieces an inch
l()n^^ put to l)oil in just (inou^h salted boiliiiLf water to cover
them. W* n tender add a cup of cream or milk {\^ you
use milk . U. a tahlespoonful of InUtei-), iuid a little pep-
per. PuL :-,unie slices of buLtercd toasL in the tureen, pour
the aspuat^us over it and serve in small dishes, giviurj to
each person a piece of the toast, ujiou which put the
.sliced asjiarat^nis with a spoonful or two of the liipior. If
preferred, the toast can ho omitted, l)ut it is a decided
improvement to tlie dish.
ii
IJOILKD TUIIMR
Pare, cut in slices crosswise and wash in cold water.
Put on to cook in siiirhtly salted water. Cook until ten-
der, then drain, mash tine, season with pepper and salt
and a generous piece ot buiter. Send to the table hot.
KHOL R.\B[.
This is an excellent substitute for turnip, and by some
preferred havin;^^ a more delicate flavor. Prepare and cook
in every way as you would turnip.
PEA PANCAKES.
Boil two cupfuls of green peas until tender, mash them
while hot and rub throu;^di a colander, sea.son with pep-
per and salt and a tahlespoonful of butter. When col 1
add the yolks of two eufi^'s well beaten, a cupful of cream
or rich milk, a cupful and a half of Hour, half a teaspoon-
ful of soda and one of cream of tartar well sifted throu,i,di
the tiour; stir, beat well and aild, just before bakini,', the
wliites of the eggs beaten stitf. Bake Lhi! same as any
other pancakes and serve hot.
102
TlIK COOKS TUUK FRIKND.
STKWKI) CKLKIIV.
IJoil sis hcii.l-^ i>r ci'li'iy in sail"- I water until ti-Miler.
Put liull a ]iint ot (•i-(!{ini an«l a Itlade of niaco into a
saucepan and sot on tlu- stove, shak(! the saucej)an over
the tire until tlic cicani tliickons, dish tlie celery, pour tlie
sauce ovei- it and serve. Stewe'l celery may also l»e serv-
ed like aspai;>L,'iis on toast with melted butter poured
ovei' it.
ONION SOUP.
Put into a saucepan hutter, ade'ssertsjioonful, diippini^s
will do ; slice two or three lai'»,'e onions and ])Ut into the
suicepan when the ^^I'case })ecomes hot, stir and cook
until a nice hrown color, then add hall" a teacuj) of Hour ;
stir this also until it is slit^fhtly Itiowned, watchinu; con-
stantly that it does not huiii. Pour in about a ])int of
boilini; water, and ad<l pepper and salt, mix it well and
h.-t it boil a minute; then pour it into a soup kettle and
])lace it at the bacK' of the range until ready to serve.
Then add a (piart of boiliuL; nulk, and two or three well
mashed boiled potatoes ; add to the potatoes a little of the
soup at tirst, tb.en more until they are smooth an<l tliin
enough to put into the soup kettle. Stir all well and
smoothly together, taste to see if the soup is properly
seasoned with pejiper and salt. Let it simmer a few
moments. Put ])ieces of toustetl bread, cut in stpiares or
diamonds, in the bottom of the tureoii. Put in the soup
and serve very hot,
POTiVTO SOI'P.
I'eel and cut u\) half a do/en large potatoes, and ])ut
them on to boil. When they are almost done, pour off
the water and add about a (piart of fresh hot water. Boil
until tiie potatoes are thoroughly dis>olved in the water.
Replenish the water with fn'sh boiling water from time
to time as it boils away. When done, run through the
1
ON COOKINQ MEATS, FOWF-S, VEOKTABLKS, ETC.
103
i-olandiT. iitMiii-- tliive-touitlis of a cup of liut crcaiu, or
lialt a cup of l.oiliug sweet milk with a desseitspoonf ill of
hatter dissolved in it, a lar^'e tahle.spooiiful of llnely cut
parsley, salt and pepper. JJrin^^ to the boilinj,' point and
serve.
CORN SOUP.
Drain the Ihpior fr<jni the contents of a can of corn and
chop the corn very tine. Put it on the lire in a quart of
hoilin^r water, aiitl siiunier for an hour. Run through a
colander, and return to the pot with salt and pepper to
tiiste. Boll up, and thicken with a teaspoonful of
butter lolled in one of tlour. Stir into the soup two cups
of boiling milk, in which a beaten Q^^g has been added.
CORN SOUP.
Cut the corn from the cob, and scrape off all that
sweeter part of the corn which remains on the cob. To
a pint of corn add a pint of hot water. Boil it for an
hour or longer, then ])ress it tlirough the colander. Put
into a saiK.'e'pan butter the size of a small egg, and \yhen
it bul)bles, sprinkle in a lieaping teasjioonful of sifted
tlour, which cook a minute, stirring it well. Now add
half of the corn pulp, and when smoothly nnxed, stir in
the remaiiiiler of the corn ; add pepper, salt and a scant
pint cup of boiling milk, and a cup of cream. This soup
is very nice and has the pure taste of the corn. ^
CRECY SOUP.
Take a large turnip, half a dozen carrots, an<l a largo
onion, wasli and pare the turnip and carrots, and slice all
tint'. Put into a saucepan with a piece of butter the size
of an egg. Shake over the fire until the vegetables are
colored'^well, but not browned. Add three pints of water,
and season. Let them simmer fox* two hours; when
I'd
•I
}'.
lot
ll'K <'<jOKS TRUK KKIEND.
cooked, |.i(-s tliioiii^li a colander, tln-n return to the
.saucepan, and add hot water to ^dve tli(3 desired con-
sistency. Cut a nund.er of siiiiiJl cuhe.s of bread about
half an incli tliick. M(dt a tabh; spoonful of butter in a
fiyiuLj ]ian, ])Ut in the eub.s of bread and sliake over tlie
tire until tliey are a bri<^dit j^'olden coloi-. P(jur the soup
into a tureen, and serve with tliese croutons.
PEA SOUP.
Take a cui)ful of dried peas, sjdit, wash, and soak over
niifht in cold water. 'J'iien put the-ni over the fire in two
<|uartH of cold watei, and let tlieni come slowly to a boil.
ISinuner until the )>eas ai'e dis.solv(.<l, taking' care not to
let tlie li(|ind be reduced to less than two (piarts. As it
boils away add water i'unn the kettle to keep it up to the
recpnret] (|uantity. When soft, rub throu-h a colander,
and return to the tire, Jfit .seems too thick, dilute m
the projier consistency with milk or water. Brinif to tlie
l)oil and stii- in a tabiesj)oonful eacli of flour and butter,
rubbed t();4ether smooth. Seasoji to taste. Pour
slice of dried bread l.iid in the tureen.
upon
AS1»AKAGUS SOUP.
Remove the tips or peas from two bunches of a.spara-
gu.s, cut uj) the remainder and put on to boil with a (pjart
of .stock. Let the aspara«,Mts simmer in the stock for
*about half an houi. Fry a small onion in two table-
spoonfuls of butter. Ilemove the onion and .stir in two
tablespoonfuls of flour. Add to this a cupful of the soup
gradually, Jind adi' this mixture to tlie remainder of the
soup. Stiain the whole through a coarse sieve, and return
the soup to the fire, jnitting in the tips of the a.spargus,
Oook ten minutes longer ; add a cupful of boiling milk or
cream, and serve at once, witli fried or toasted slice of
biead
I
I
k
ON CnoKINd MKATS, I'oWI.S, VK(5KTAIU,KS, KTO. 105
TOMATO Soi:i'.
Have ready one three pound can of fine toniatoc^s, and
add to them 'a half tcaspootiful of soda. Put on in the
saucepan and hit them cook (piiully untd thoion<;hly
done. Have ready two (piarts of unskinuned milk, let it
come to a hoil over a hrisk f.ra, and as soon as this is tlie
case pour it hot over the tomatoes, stinin.L,' well. Let all
hoil to^'ether ahont filteen minutes. Season with pepper,
salt ami a tahlcspocmful of huttt-r; just helore p()urin;,'out
of the kettle or saucei)an tliicken with a pint of evaeker.
SOIUIKL SOUP.
Take a pound of sorrel, wash earefully, pick, and cut it
in shreds, put it into a sauct-pan with half a cupful of
butter, and stir over the lire for ten minutes, ^ow stir
in two ounces of Hour, nux well t')^ether,and add a quart
of .stock; let it simmer tor half an hour. liavin,!,'
skimmed the soup, stir in the y(»lks of two t'<:«,^s l.eaten up
in four cui)fuls of milk or cream. Do not allow to hoil
ai;ain or the egj,'s will curdle ; just l)efore removin<,' from
the fire .stir in a spoonful of butter, and serve with slice
of fried bread.
BEAN SOUP.
Put one (|uart of beans to soak overnight in a quart of
lukewarm water. In the mornini,' boil up well in water
sutticient to cover them ; tlaow water away and add one
gallon of cold water, and about a jtound of salt pork. Boil
slowly about three hour^, and ;.dd a little ])epp'n-and salt
if needed. Strain and >-.ei vc, with a slice of leuK.n to each
person.
TOMATO SOUP.
Slice from the lemains of previous day's roast chicken
or turkey all the meat suitable to serve cohl; then put
!
t
I
l()(i
TIIK ((HIK's TRrK KUIFOND.
tlio boius .111.1 tVuL^iiiciits of iMo.it ill soup kcttlt', covcf
witli cold walrr ;ui.l .-illow to siiuiinT for several liuiirs.
Add one (jiiait of tomatoes, and eo(jk an lioiir ioiii^'er.
Sti-aifi, s<-ason witli jx-ppei and s;dt to taste. Add dTcc-
sized pieces of bread, l»ruvvned in biiiter, and serve
rKLKRY SOl'P.
()n»' (piart of veal stock or chicken l)roth, a pint and a
half of milk, tlirue fonrUis of a teaciipfnl of rice, and
two liei^ds of celery. F^ook (jver and wasli the rice, i)iit
into the milk, and set on to the back of the stove, wliere
it will just simmer. Urate the roots and white i)arts of
the cclcrv, and adl to the milk. Cook until the rice is
tender, addin;,^ more milk, if necessary. When done, rub
tlirou^di a sieve and add to tlie stock, which .shouhl have
been j)reviously strained. Salt and white pepper to taste.
This is a delicious soup.
VEGETABLE SOUP.
Cut in slices tlie followini,^ ve<,'etables : onions, turnips,
carrots and ceiery, a teacupful of each. Fry in butter
until a nic(i brown, stirriui^^ that tliey may cook evenly.
Put into the soup kettle, with a <puirt of <^^ood soup stock,
and a (piart of hot wat(;r ; boil gently one liour. Fifteen'
minutes before servin_<r, add a teaspoonful of chopped
sorrel, or a s(pieexe of lemon juice, and a teacupful of
<;reen pens, j)reviously boiled and rubbed through a sieve.
Salt ami white pep[)er to taste.
GREEN PEA SOUP.
Put the peas in water enough to cover them, add a lit-
tle j)inch of salt, boil until tender, skim the peas out and
pa.ss through a colan ler ; then return to the water in
which they were boiled; a.ld a little milk or cream, or
some nice broth, and .season to taste with butter, pepper
h
dice-
\
ON COOKIN(J MEATS, FOWLS, VEGETABLES, ETC
107
'i
an.l siilt; vonv over fri.'.l croutons of l.roa<l (Lits of hiva-l
, ic.l in Imttoi) in a hot soup tuicon. A -luait n\ l.iotli
to a pint of peas is a good <iuantity.
MACCARONl SOUR
Chop up line one or two pounds of beef, put in a sauce-
pan and simmer for an hour, with pepper sat, doves,
Inid ii piece of mace. Add to it a tahlespoontul ot gela-
tine, and beat up with one yolk ofe- Have ready n.ac-
uironi in small pieces, and a fe^w savory balls. 1 he
niaccan^ni to have been steamed, then cut in pieces ; the
savory balls to be made of savory herbs, breadcrumbs,
butter, bakin- powder and yolk of e-. Make theui very
su.all, like marl.les; put them in the strained li.iuor to
sinnuer for lifteen minutes ; add the maccaroni, an<l
'''^^' '^'' SPINACH AND rOACin^:D EGGS.
Havin- washe.l the spinach very carefully, remove the
roots and coarse stalks and put it into a lar^e pot with
just enough boiling salted water to keep it at irst fioi
burnin- Press it down two or three times until it is. ill
under ^ater, and boil for ten or fifteen minutes \V hen
tender put it into a colander, squeeze out all the watti,
and chop it. Return to the pot. season with salt, pepper
and butter, and keep hot at the back of the stove Toast
and butter some neat slices of bread and arrange them on
the platter; on each slice put a euptul of spinach, neatl>
smoothe<l into shape ; then having poached some eggs,
place one on each pile of spinach, and serve at once.
POACHED EGGS
Have water boiling in a saucepan or a frying pan, witli
„ pttlp ->it in it. Carefully break the egg shells, and
droi; the eggs into the boiUng water without breaking
the yolks. Let them boil rapidly for about three minutes,
then dish up carefully.
li
1 1
I OS
TIIK (;«H)K'.S IRUE KUfKNlJ.
SCAIJ.oi'Kh l<:(i(iS.
M;il<.! u iMiiuv.l inriit of c1)()|.(.(m| l.aiM, flue l„viul
f'Miiu.s. prpiMT, salt and snuw un'\U>i\ l.iitt.T. Moist. ti
wii I iMilk toasoftpasl,.. r.n.l l.alf fill smwiU oatty puns
wifh th.. niixtin-,.. Br..ak mf. vw^ caivfullv on tho t.'i, of
<'n<-l. ; .l.isl vviti. i).i)|,rraii.l .salt,an.l .sprir.kiu .sonic finely
lM.w.lun.,l(.,ack<Tov(M- all. Set in th.- oven an.l hake
{il)out <i^rl,t minutes. Kat hot ; they are very nice.
S(,MtA.M!;iJ.:i) EGGS.
For on.; e-i,' ailow tw,. taMesp.Kmfuls of huilin-r water
a hltle salt, ami a pi.^cc of h.itter not cjuite as laT-re as a
walnut. Stir rapi.Ily from flie moment the e^'.,' is.lropped
HI <) the water until the mixture is of tlie cnsistency «;f
(•|;i.l thick cream ; ,lo not allow whey. Have ready some
'lurs ..1 nmist huttered toast; put the e-<,r.s ,,,1 the toast
••>»i'i .serve. Make twice rather than liave more tlian six
e,i.^i(s iji y.Mir fryn.o- pan at once. This will not be foun.l
too rich lor an invali.l's stomach.
PLAIN OMELET.
IJeat .six eg.ir« very li^dit. the whites to a stiff froth, tho
yolks to a s.nooth. thick hat^ter; ad.l to the yolks a small
(•upful ot miik, p.pp.T and salt, la.stly stir in the whites
1- htly ; havu re.idy in a liot fryin- pan a ^^oud lump of
iHitter. When it hiss,>s jKMir in tlie mixture -ently, and
setoveracl.'arfire. It should cook in ten minutes at
most.
OMELET.
Allow one table.sp„onful of milk, a pinch ..f salt, and a
piece ot butter the sizn „f a walnut for each c-- „«ed
l.eat the whites and yolks separately, add the milk and
sa.. (an,; a niilc cnoppcl parsley, if required), pour into
the hoi pan, in which lias been put the butter. Cook
three or four minutes, fold over and serve liot
\
ON COOKINO MPATS, FOWLS, VFOETAHLKH, ETC. 100
MAYONAISE SAUCK.
lieat the yolk of an e<;«^ tlioronj^'lily, ad"! lialfatca-
spoonfiil of imistanl powder and a tea^poonrul of salt.
and tir all w«.'ll to<,'ether ; now hi-at in vei y sl(»wiy a few
dops at a time oi olive oil ; when the sauce h.'^ins to he
(piite stiff, alternate a few «lrop.s of lemon juice or ;(ood
vine;,'ar with the oil, and contiFiue heatin«,'. When the
oil and vfr(r have hcen thorou<,'hly heaten to^'ether, add a
very little cayenne and two tahlcsjKjonfuls of ;^'ood yinci^'ar,
a few drops at a time. He careful not to a<ld the oil to the
(}.<r<^ too rai)idly, lest the mixture curdle, in which case it
wiJl be necessary to begin over again with a fresh egg
and more oil. If the weatlier is warm it will facilitate
the process to set the howl in which you are making the
mayonaiso on ice or in a pan of ice water.
MAYONAISE.
Yolks of two eggs, n little cayenne, the juice of a lemon,
half a tea.spoonful of dry mustard, two tal»les|)Oonfuls of
vinegar, one teaspoonful of salt, half a teaeupful of olive
oil. Stir tlie yolks, cayenne, .salt and nmstard well to-
gether ; add the vinegar, a little at a time, stirring con-
stantly ; then add the oil, a few drops at a time, until the
sauce thickens and the whole quantity of oil is u.sed. A
most thorough and constant beating must be kept up
throughout. In the absence of olive oil, melted ])Utter
may be used.
CABBACJE SALAD.
Half a large cabbage or one sujall one chopped fine.
Stir together one cupful of vinegar, one teas|)oonful of
black i)epper, one teaspoonful of .salt, one table-spoonful
of mustard, three tablespconfuls of melted butter, three
well beaten eggs, and six tablcspotinfuls of sweet cream.
Put this in a dish in a kettle of boiling water, and stir
un
til it thickens. Pour it over the cabbage while hot,
no
THK rOHK's TRUK KHIKNO.
and mix tliuioiij^'lily. Wlu-ii coM, a littli* Hwetft cnmni
|»omo<l ()V»!r it will improve it. (Janii.sh with parsli-y or
» u.st#nl leaves, and slices ofcoM iMiilcMJ ri'i'-s.
triTIU'K l)liKSSIN(J.
Boil I fiM.' ej4'«;)s imtilluu I take <»(}" the; sludls and rc-
niKVf llic yolks, niMsli tin in .mootli and liiu' ; a<id <.m.
tidihspoonful of melted Initter .-ind a little salt ami j ej)-
per, mix well, ,idd Ljnidually half a teacnp of vine^'ar
ln'at and stir tli»)i()ii;,ddy Then ])our the flressin;^' (jvei
I ^ettnce. (Jut the wlu'es of the v<^'^s in iin"s, and
lay them i.n the top. Serve as .soon as dressed.
CliKAM SALAD DIUOSSING.
Take yolks of two liaid boiled eLfgs, and ruh tlicir,
smooth with oiu! teaspoon t'n I of made mnstani, salt and a
pinch of peppci', one-fointh teaspoonlul of suirar, one
t!il.les})oonfMl of melted huttei,an<i a little' vini'i^MP. Add
at the last one-lialf teacupful of sweet cream, and heat all
thoroii'ddy together.
FKIKl) APPLKS.
Wash and wipe six hiriro jnicy apples, that are not too
t;n t ; remove cores with a sliarp knife or apple corer.
t'ut the aj»|»les in slices lialC an inch thick. Fry in liot
hiilter initil the slices are nicel}' hrowne*! on hoth 8i<les :
s]iriidde with pow<lereil su<,'ar after removin;^^ to t!ie disl
in which they are to be .served. A nice accompaniment
foi- roast pork.
STEWKD TOMATOES.
Open the can an lionr before cookino;, and ponr out.
Put into a saucepan with a little minced onion, and stew
twenty miiuites. Season with su<rar, pepper,:;' and a
}
ON <'OnKINU MKATS, KoWI.s, VK il TAHLKH. KTC. HI
pxxl h'vaM itieco of l.iittfi- rnll.d in tl>rm or ciackfr «liist,
ami •'ook ten or twciitv niinnt«M l..ijp>r.
(aiKl N roMA'lo ST
M'
Wnslj. slice tin«'l\ lialf a flozt!!! <,'oo<l si/'-tl ;;it-ii t n
i.'i -
toes; j.m *>]i to st«nv in a ].iiit of wat'-r for nlxtut twi-iity
iiiiriutrs, or until tj'uder. 'rhona-M a .|ti!irt.-r tt asjMM.nhil
,f p.'j.j
)vy
half a t« ;., Tioonful ^ i suit, two fal»i<'S|i'»oiilols of
i^fodd 1. utter. A<1"1 a little more water if l.oilnl down too
much tliii'ken with a litt'e ll'.iir wet wii'i 'ohl watiT.
Serve.
\'
cry nice.
SCALLnl'Kl) TOMATOKS.
Peel and c\it into slices the tomatoes. P,iittrr a l.akinj
dish and fill wil
criunbs seasi
th alternate layers of tomato and hread
Id
med with j)e]»i)er, salt, hutter, cut in sma
pieces, and a little chop)ie(l onion. 'I'he top layi-r shon
he hreadeiiunhs, over which put small hits of hutter.
Cover the dish and hake for ahont thirty ndnutes, then
remove the cover, and hake mitil brown,
STUFFED TOMATOKS BAKEh
Select lart,'e, line tomatoes, scoop out a sma'l ]«lace at
the top and enij^ty each skin. Insert a stuthnj madt; as
follows: Mil. re onion flni-, fiy in a little hntte a<ld tlie
tomato which was removed from the skin, add tine
brc'iderunihs enoui^di to make a thick paste ; season with
pejiper, salt, an
d a little butter. Allow the sti Ilin-' to
project a little above the tomato. IJake.
TOMATO TOAST.
Prepare the tomatoes as for sauce, and wliile tl ey arc
cookHi<^ toast some slices of bread very laown, i it not
burned" butter them botli sides and pour the t »mato
sauce over.
112
THK COOKS TRUE KHFKNn.
STUFFED TDMATOKS BAKED.
Cliooso ]ar<;e tomatoes, <lo not skin, 1»ut scoop out a
small piece from tlic toji (;f each, ;ni(l fill with the follow-
ing,': take colfl cooked !)e»'f, lamb, veal or cliieken, cliop
very fine and fry in hutie)', and wlion just colore(i tlirow
in the chopj)ed meat, a little ehopix'il pork may also he
add<'d, a few lirc-ad erumhs and a little souj) stock; sea-
son with salt, jieppcr, and parsley. When hot and well
mixed, take off the lire, add the volk of a raw G<f<f to
hind it toi-ethei'. Fill (hf tomatoes and l)ake.
l!' 15
i>
STEWED Mr.slillOOMS.
Cut otl'the ends of the stalks, pare carefully two cup-
fuls of muslirooms, put them into a basin of water with
a little lemon juice as they are done. When all are pre-
pared take them from the water and put them into a
stewpan wdth two tablesj)oonfuls of butter, pepper, salt
and the juice of half a lemon; cover the pan closely, and
Let the mushi'ooms stew gently from twenty to thirty
minutes, thieken the gravey in the pan with a spoonful
(>f flour. Lay a slice of buttered toast in the bottom of
a covered dish, and pour the nmshrooms in. Serve
very hot.
SUCCOTASH.
Take «;reen corn on the cob, score every row of }::,n'ains
lengthwise, cut off the outer edi,'e, and with the l)ack of
the blade ])ush out the heart and cream of each grain ;
allow two-thirds by bulk of C(»rn to one of Lima, string,
or butter bt-ans; j)ut them in a stewpan, cover with
boiling watei', and when tender let the reniaining water
boil away. Add half a cup of rich milk or cream, a
large lump of butter, pe])per and salt to taste, and let
simmer for fifteen minutes. \t' not thick enough, add a
tcasjioonful of corn starch.
ON CDOKINTS MKATS, FOVVf.S, VKCSKTAHn.M, ETC. 113
MOCK OYSTKllS (nuulc of green corn).
Cliato a j)itit of green corn, mix in a talilespoont'ul of
milk, one tcaciijit'ul of ilour, a {)i(iee of Imtter the size of
a hicUoiy nut, one teaspoonful of salt, lialf a tca.spoonful
of ]>e})pt'i", anil one (\i(i^. l)rop Ijy dessertspoonfuls into
liot l)Uticr and fry it on l)oth sides. It reseiid)les and
has ninth the taste of fried oysters. Serve hot on a
platter for tea or lunch.
SQUASH.
Sununer sipiash dipped in hatUn* and fried brown is a
good substitute for egg plant. Season with pepper and
salt and serve hot.
SWEET riCKLED CUCUMBERS.
For sweet pickled cucumbers that will not .shrivel,
peel cucumbers as soft as like<l, and let stand over night
in a weak brine. In the luoining drain and put on
viuigai' em^iigh to rover, and let stand over inght ; again
in the morning drain, take to one pint of vinegar, tliree
pounds ot sugar and one ounce of cassia buds.
CHIEI SAUCE.
Eighteen large ripe tomatoes, two onions as largo
around as a common teacup, four green swei.'t pe|>pers,
(chop onions a.n<l j)eppei-s fine), four teacups vinegar,
two lablcspo •nfuls salt, four tablespootduls sugar, two
tal)lespoonfuls ginge-r, two tablcspoonfuls cinnamon,
ont; tablespoonful cloves, one tablespoonful allspice, ono
nutme", BoH one Injicr. Tins makes three quarts.
FRIED CAULIFLOWER.
Pick out all tlic green leaves irom a eaulisiower, and
cut oli the .stalk close; put it, head downward, into a
U
114
THE cook's true friend
™*
saucci>a,i full ol" Itoilin^' ai;<l salted water; do not oyer
l.oil it. Drain on a sieve, pick it out into small sprig's,
and place tlieni in a deep dish witli plenty of vinc^'ar,
p("})l)(M- and salt. When they have laid ahont an hour in
this, (h-ain tliem, dip them in butter and fry in hot lard
to a golden color.
PARSNIP STEW.
Three slices of liot pork ; l.oil one hour and a lialf ;
scrape five large parsnips, eut in (piarters lengthwise,
add to tlie jiork and let boil one half liour, tlien add a
few potatoes; let all hoil togetlier until the potatoes are
soft. Tlic lluid in tlie kettle should he about a cupful
■when ready to talai oif.
TOMATO SOUP.
reel and cut uj) one (piart of tomatoes and put them
on the iire to boil, witli one quart of boiling water.
When sulliciently cooked, add a teaspoonful of soda.
Have ready boiling one pint of milk ; put into a sauce-
])an l)utter the size of a pigeon's egg, and when it
bubl)les sprinkle and stir in a heaping teaspoonful of
flour. When it is cooked stir into this the pint of hot
milk, and a little pej.per at>d salt. When it boils add
tlie tomato pulp. Heat it well without boiling and
serve innncdiately.
TOMATO PRESERVES.
Choose little red, plum-shaped tomatoes, if red pre
serves are desired, and the small yellow ones for yellow
presei ves. Peel, and prick them with a large needle ;
boil them slowly in a preserving-syrup (made with one
pound of sugar 'and one teacup of water to a pound of
truilj, Willi tiicjUiec ui vme icnioii v'---t_tvjj vtt-,- j
of tomatoes ; add also a little bag of ginger root : then
ON COOKING MKATS, FOWLS, VKOK TAHLKS, ETC. 115
ot over
sprigs,
Miu'gar,
liour in
lot lard
a half ;
jtlnvise,
11 adil a
toes are
X cupful
ut them
J water,
of soda,
a sauce-
when it
)onfui of
it of hot
)oils add
ing and
a
skim out the tomatoes; lot tlit'in icinaiii <\vo or thro«;
hours in the sun tu hai'ili-n. Put the wliit<! of an egg
into the syruj* ; lu^il ;ind skim well, and jiour it ovei' the
tomatoes.
srjci:!) oiiAPKS.
To every pound of IVuir, allow half" a pouml of sugar,
one pint of vinegar, tsso spooiifuls of eintiamon an<l
cloves, and oni' teaspo(.nful al!.-pie(.' ; c<>ok 1mi![) ami skin
separately — skins until (t-ndcr, and pulp until solt — an<i
seed by running thrnugh the eolan<iei-. Put ])ulp and
skins together again ; add vinegar, sugar, ami spices (the
latter in a hag), and cook until of right consistency.
PExVCIl FlllTTEllS.
Make a nice smooth hatter with half a pound of flour,
half an ounce of butter, two eggs, and milk to bring it
to a proper consistency, that is to say, a batter that will
drop from the spoon. Skin, halve and stone the peaches,
wiiich should be quite ripe ; dip them in the batter, and
fry the pieces in hot lard or (.'larified (hipping, which
should be as hot as it is possible to be without bui-ning
before the peaches are })ut in. From N t(j 10 minutes
will be required to fry them; when done drain them on
a sheet of brown paper placed in the bottom of a colan-
der which has been set on a i)late in the open door of
the oven. Dish them on a %vliite doyley ; strew over
a little line, white sugar, and serve.
red pre
>r yellow
I needle ;
with one
poun
1 of
■-■ \
ot : then
HADDOCK PUDDING.
This is a very nice dish, and very useful to make uj»
the cold remains of fish and potatoes, if there are any
left from the day before , if not, take a haddock, two
pounds in weight, and boil it; let it drain well, then put
it on a dish and carcfuuy taice on tlic .tkiu, and ta.-ve oiit
all the bones; put the tish into a basin, then take two
.■---^■,-J.,J^V.:c..
IIG
TlIK cook's true FJUKND.
pwMiMls (.riM.il. ■<! i.(.t;it.M-s, nil. til. Ill Ihmu^li a sieve into
the l.asin with tlu; lis!., Jidd a «,'oo(l tablespoonful of
clioppiMl parsley, one ounee 1. utter, one tal)le.spoonful of
coM cream, a "^seasonin^^ of eiiyeiiiie and salt, and the
yolks of two eg<^s l.eaten ; mix all these well toi^a-ther,
'l.iitLter a Hat iTkin.L? sheet atid turn out tlie contents of
the l.asin on to tlie sheet, then form int(j any sluq.e you
like, but it should properly be nia(Uj to look like a fish.
Heat up the yolk of an e<^i^, and with a paste l.rush,
brush the tish'].uddin,i,' over, set it in the oven to brown
nicely, and to L^^et tlicroui^dily liot throu^dl ; wlien done,
carefu'llv slip a knife uikIcm- tlie iisli, to prevent it Htiek-
ini;-, an<i i^^'iitly slide it on a hot, dish ; liavi; ready a pint
of^i^ood egj^ .sauce, and j.our it round the face
pu<
f th.
Hiding.
METHODS OF
Etc., Frtiit and Ve^etable«.
CMERllV PliESERVKS.
To a |t()im(l of fruit allow a pound of sui,Mr; stoiic, (luj
cherries if you ])reter them witliout the stones. Put fruit
into a pn-scrvin;^' kettle, heat ;,'ia<lually anil stew slowly
for half an hour in their own juice. Then a<M the sut,'ar
and continue hoilin;^ slowly until clear. Put u\) in glass
gems.
For all kinds {»f preserves allow one pound of white
granulated sugar, to a pound of fruit.
To preserve plums, stone, them if prefernd, pul fruit
and sugar into ])rcs(.'rving kittle togfther, and hoil halt av.
horn'. For all kinds of herrics allow a ])<)und of sugar to
a pound of fruit; hoi! togetlicr for half aii hour.
PRESEUVED TOMATOES.
Take nice round medium-sized rij)i' tomatotv-.. Pour
scalding water on them and tlie skin i-an <'asily he
removed, put in the tomatoi'i and a little lemon pi'td into
kettle, and hoil lor twenty nunutes hiiskly.
PRESERVING TOMATOES (another m-th. d).
Take ii[>e, scalded and peeled tomatoes six pounds,
scaldiuL' hot molasses half a Lrallon, pour over tin in and
let stan<l for a day, (hen hoil until cooked, .■^kiui out Ihf
tomatoes and hoil tlie syrup until thick, pour over the
U.s
THE (,'OOK'S true KlUKND.
toiiiatoos; a little lemon peiilboiled with them, or half
an ounee oFi^finifer root, improves the flavor. l*iit toina-
tous in L^hiss ^njiiis ; nut a ToM of paper around each gem
to exclude the li.udit if your cellar is not dark.
TO IMIKSERVE PINEAPPLES.
]'eel and remove the eyes; then, holdiuL? the fruit hy
the tops, serai)e down with a fork until nothing is left but
the core. Weigh the fruit and ]>ut it with the same
amount of sugar, over the fire, using a porerlain-line,<l
or g)-anite kettl", and silver or wooden spoon. Let it boil
up, and as soon as the fntit becomes transparent it is
done. Put away in glass gems, or jelly glasses.
IinW TO CAN.
Put tlu! IVuit and sugar in tiie ]>reserving kettle over
thr lire, and heat slowly ; allow a (piarter of a i)ound of
sugar to a pound of fruit, for all kitids except strawberries
and tomatoes, which ar(; better to have half a pound of
sugar to a I ound of fruit. Prepare the jars Ijy i)utting
them ill cold watei' and biinging the water to a boil ; be
careful that. th«'V do not hitagain-t one atiother and crack.
A good plan lor preparing the jar> is to have a flat bot-
tr.iii;' i ve-sci large i'uough to hoM the jars. Put a thick
j)ieee t.»f el-itlt on the bottDm and sides of the pan, place
th(> jars in it but do not Id them touch each other, or a
eloth Miav he placed between them. I'laee tlif ves.sel witli
the jar.-, in on tin' stove, have ih.e tdasties on the jars and
th(/rover and band belonging to each jar convenient,
hip the fruit fr(;ia the kettle, with a ga-aniteware ladle
or en)) Fill each jar, pads, the fiuit and ])ress out tlio
air bubbles gi'utly so as not to break the fruit; a<ld more
iuice to till up th(' spacii. As a jar is lilK'd, wipe its mouth
cover anil ><"ir\\' (i.,\\ii ii^iiiiy aiei a . ijiiicKiy a.' puNMon-.
Set (htin aside out of draughts to cool, and continue to
tighten the covers as the jaix cool. When the jars are
PRESERVING, CANNINO, PUKLINO, ETC.
119
cold and tlio covers on as tiojlitly as possible, wrap a piece
of brown paper around each and set in a c<'f)l, dark place.
Fruit should be cooked in porcelain-lined kettles, or in
those of granite or a«i;ateware, and stirred with a silver or
wooden spoon.
CANNING FRUITS AND VKOETABLES WITH-
OUT PREVIOUSLY (X)OKIN(J.
M.ike a weak synip of one cup of su^jar to two cups of
cold water. Allow this ([uantity for every quart jar.
Boil the syrup briskly for about fifteen minutes, then
skim, set on the back part of the stove whcni it will keep
warm, but not cook while the fruit is being prepared. It
is well to have an open frame made to tit the bottom of
a clothes boiler in wliich to set the jars while boiling the
fruit. Have the jais perfectly clean. Drop the fruit
gently into the jars ; fill up to the brim. Strawberr'es
should be hulled tirst. Cherries should Ik; left unstoned.
Plums shoidd be pricked thoroughly to prevent their
bursting. Pears should be cut in halve.i. Peaches ^hould
be pared, cut in half and the stones removed. As soon as
the jars are filled with the prepared fruit, the syrup
should be poured over tl»em immediately. Put the jars
in the wooden frame in the boiler. (If you cannot obtain
the wooden frame, wrap a cloth around each jai-, or put
plenty of cl»an straw between the jars to prevent them
knocking together, while boiling). Fill the boiler with
water about the temj)erature of the .syrup in the jars, and
should reach the necks of the jars. Allow berries,
cherries, plums, peaches, pears, grapes, and jtine-applcs,
about twenty minutes to boil. Then remove each jar
carefully from the boiling water, unscrew the top, fill up
the space wliere the syrup has boiled down, with fresli
boiling syrup from the stove, put on tlie rubbers and
screw on the tops again as tightly as possible. When tlie
jars are cold screw the tops again down as firmly as pos-
f
120
TUK COOKH TRUE FRIKND.
WO
f «!'j»
sil.l(!, as tlic jars contract as they cool. In aboui t
weeks screw down a^'iiin, and examine each jar to see
tliat no f<"inientation takes ])lace. Jf tlie fruit does not
work l)y tills time it will kenp perfectly safe. Wrap
tliiek jiajter roini<l cacli j;ir, set in a daik, «lry, co<>l place,
and tlu;y will keep for years.
(VANNKi) vkoi<:tai;les.
Aspar;e_,nis, green peas, string Leans and eaidiflower,
should lie waslied and prepared as for the t;d.le, paeked
into tlie jars, and the' jars tilled up with l.oiling salted
wjiter ; havi; (.ir the ruldier rings and screw on tiie tops,
lioii i!i the jais ahout, as loiig as it re(|uires to cook the
yegetahles for the t;d.le. After the vegetal. les are cooked
in the jars, remove the covers, till lo the ♦ops with luori!
salted water, futon the iiddters, screw on the tops, and
screw down now and again until the jars are cold.
Tonjatoi's and corn should he cooked in tlieii- own juice
without the a(li!itioi» of any watei-. 'J'omatoes should be
cooked in tlie jai\s ahout twenty ndnutes, and -orn ahout
half an hour hefoi-e th.' ruhhhers are |iut on and hotli a
few minutes aftei'. The contents ol' one jar may he used
for tilling up the others which have l.oiled d-.wn. (\»ver
the jars of \(>gvtahles to exclude the li^ht.
The two chief |.(.ints in camnni; ar.' ihe thor •• h cook
ing of the IVuii or vegetahles, au'l the per!'. ci "ish.n
ot air, rx'Torr lioginning operations have e\erything
ready, the jais peifcctly clean. .Much of vour succcs^
will depend on the expedition with wdiich Uk; toj.s are
put on and screwed down, after tlie jars are filled. Do
not use i-uhhers that have hecojiie liard or stretched, new
ones can he pureliased at I.") cents a dozen.
rUf:sKUVi:S of WAlFJi.MKLON hINl) \N1)
riNKAJM'lJ.x
IVej.are ].ineapple,s as for i)t%serving, and add one-third
tlieir weight in peeled watermelon I'iii.ls. Make a syrup
PHKHKRVINO, CANNFNi!, I'FCKI.INO, KTf.
121
AND
of one quart of sugar ami one cup of water to a pound of
fruit, cut all tlir fruit in dice and cook them in the syrup
until ti-nder, This inakcs a delicious i)reserve, and the
pieces of watermelon liecome so imj)regnated with the
flavor of the jiinoapph' that they can hardly he detected,
while the iiR'xpcuHivencss of the cond>iiiati«»n will be
a pleasant factor to many housewives.
SI'KCIAI. DIRECTIONS FOR CANNING STRAW-
J'.KRRIKS, K'W.
After hulling tht; herries, fill the cans with the raw
fruit, each can as full as it will hold. Set the cans in h<it
water and pour over them at once a light syrup. This is
made l»y allowing a cup and adialf of water and a c\ip
and adialf of sugar for each (juart jar, ami hoiliiig nipiilly
for ten minutes. As soon as the stiawheriirs are covered
with syrup, screw on the tops of the jars loosely without
the rui)l>ers aud set them on ;i wooilen frame in a hoilcr
of warm water; put towels hctwccin them to jirevent
knocking together while l)oiliiig; cook the fruit for
twenty minutes after tht; water hegins to hoil. When
done remove each jar careftdly, take oil' the cover, put on
the ruhhef, fill thi-m u}> to tlu; to[) with fresh syrup, and
I'eplaee the covers, screwing them on as tightly as jsossihlo.
Tighten again when cold. Wrap a folded iiewsi)a]»er <»r
thick piece of hrown papei- an>un(i ea/di ,jar to exelude
the light, set in a cool place and where the trnjperatuie
is as even i\>: possible the year i-oun^l.
TO CAN RH LIRA KB.
Peel the stalks, and cut in pieces about a half an inch
long. 1 prefer cooking rhid)arli first in a preserving ket-
tle lufoie setting in the jars. Allow about half a pouJid
of sugar to a I otnid of ihubnrb. Put a tablespoonlul or
two oi' water in the kettle to prevent burning. Boil about
I »
1 22
THE cook's TIMTK FRIKNI),
twenty niimitcs ; .stir from tliu huttoiu occasionally with
a silv.-r cr urMjil.-n spoon ; have tliu Jais lieutcd ; pour in
Mic iH.ilii,-- rlml.arl.^r,.ntly to prevent hn.M kin;,' tin.' pieces
as nuK.'li us jiossiM.j ; put on the ruhbcrs ancTtops, sere
ti^'htly. Wh.Mi (;(,i.l serve a,;Min. lilinharh is het'ter f(
canninir in .Inne, while it is ten<ler.
w
or
TO CAN PINKA1M>LKS.
Pare the pitiejipjiles iui'l leniovt; tlie* e\('s with a pen-
knife, llien (MIL into slices ai-ont half an' inch thick and
afterwards into dice. WeiMh the fruit, and to every
pound allow thne-.piarters of a pound of su^ar and a pin\
of water. .Mak.> a syrup of the su^^ar aiid water by hoil-
niL,' ten minutes and set away to cool; oack theAuit
tiiditly into the cans, pour over the cold .s^Vup, and j.lace
the cans in a l.oilei- of cold water up to the neck.s, with
ihe lid lyhyj; loo.sidy on. Iloil for ten uMnut.s, theii seah
STK.WVHEHllV .)A.\l OK PUlvSKIlVES
Hull strawhorrios that are not overrij)e, and wei«,di
e<iual (juautities of fiuit and ,L,M;inulated .su<,^ar, lay
the iruit in a dish andspriidde over it tlie suuar,'^shakin-r
the dish a little, that the sugar luay touch all the fruitl
After ;; few hours, or wlien sonu; of t)\e juice has heen
drawn iVom tlie hoiries, i)ut all into a pie.serving kettle
and boil gently half an hour. Put u]) in marmaljule pots
or gem jars.
BLACK CC UK ANT JAM.
To every jMiund of fmit allow one pound of graiuilatcd
ugar and one gill i.f water ; strip the fruit froni tlie stalks
and }>ut it into tlie [ reserving kettle with tlie water,
boil these together for ten minutes, tlien ad<l the sugar
and bod again for forty minutes, reckoning from the tinie
the jaiii sniimeis e(|!i;iily ;di over, <)!■ longer, sliould it not
appe.ii t,)s(t nicely when a litth; is poured on the plate;
I'UKSKUVINO, CANNING, PICKLlN'l
123
koop HtirriiifX 't to prevent it from Imnii
remove all the scum, an«l vvlicii «lon«' [)oiir ii
...full
'is.
TO MAKE JKLLIKS OF (lUAPKS, CURRANTS, Etc.
Put the fruit in a stone jar ]>ia(MMl in a l.-iler of liot
water; when sutruarntly.suf tfUKl St rain throul,'llajt•lly-l)a;,^
pljiee the piece in a kettle, and allow one poun«l of sugar to
one pound <.f juice. Whih; lu-ating the juiee place the sugar
in the oven, allow the juice to Ixul twenty mituites, then
add tlu^ heated sugar. Let all come to a hoil and rcnjove
from th(! lire, having four gla.sses scalded, I'our in brim-
ming full and allow them to stand in the sun for at least,
a day, or till the jelly is thoroughly set; cover with tis-
sue paper sat urate(l with the white of ati egg, and over
all paste thick white or hjown paper.
CURRANT JELLY (ENcellent).
Weigh the currants without removing the stems, do
not wash them, but carelully remove leaves and wliatever
may adhere t(> them. To each ])0und of fr.iit allow hall"
a pound of granulated sugar. Put a few currants into a
porcelain lined kettle, and press them with a potato
masher, or anything convenient, in order lo secure sutii-
cient li(|uid to prevent burning, tlien add the remainder
of the fruit and boil briskly for twenty mitiutes, stirring
occasionally to prevent burning. Take out and strain
carefullv through a bag of strong close texture, putting
the li(piid into eitlier wooden or I'arthen vessels, never
into tin, as the action of the acid on tin materially atlecrts
both color and tlavor. Wh^m strained return the liijuid
to the kettle without the trouble of measuring, and let it
boil thoroughly for a monvnt or so, and tlien add the
sugar. The moment tlie sugar is entirely dissolved the
jelly is done, and must be immediately di.^luMi, or jiu; in
ghusses. It will jelly upon the sides of (he cnjt as it is
V
124
TIIK COOKS TRUK FIUEND.
i >
tiikrn !ip, Icnvin;,' no <l(>ul»fc as to the rosult. ( Jutlai' tlio
fruit »'firly as soon as fully ripe, as tho juice is loss ricli if
alluwifl to remain lonj^f after ri|)eiiiii.^r. Xcvor i^'allier
(•urr.'ints or other siiiali secijetl IruiL iiimieiliatelv after
rain for prosorvin;^' purjjosos, as tlioy are LMv.itlv inip<»v-
crisluMl hy tho moisture alisorluMJ. In prcsei vin;^' nil
fruits of this kind, if they are lioilcd until ten<i(«r^.fi a
small (pianlity of water, and tin; su^^ar is a<lded after-
wards, till! hardness of the seeds will he thus avoidv-d.
A delicious jam mav he made of hlaeUhcrries, currants,
auil rasherries, oi- with cunants witii a few rasl.enic,.; to
flavor, hy ohservin^' tlie ahovc su;,'<,'estion, and addin;;
'ULjar, poinid lor pound, ami hoilitj^f ahout twenty min-
utes.
MM'LK .IKLLY
'Jake any i^njod jiiiey aj)})l.'s, core, stem, an<l cut tlicni
in slices into a preseivino- kettle eontainin^c sullieicnt
water to cover tli.Mu, then put on tlie fir,' and l>f)il un-
til ledueed to a ma^li ; then s!raln the water from them
throu<,di a h;iir sieve or coarse cloth into a hasin or pan,
and filter it thi-ouj^li a llnnnid \ki'^; measure the liipiid,'
and for every pint of it aljnw one pound of i-ianidated
sutjar, of which make a syiup and hoil It for lifteen ndn-
utes; then m'w I he juices with it and hoil luitil it jellies ;
stir it A'ith a wooden ..r silver spo,.n Irom the hottom, to
j)i'event scorching'. When it is hoilcd enoUMh may h(>
known hy its adherin-^' to the ^poon, or a little nia'v he
dropped on a cold plate ; if it sonn set ,. it is done. Take
oil" the scum which rises on top. 'i'his jelly may he col-
ored — violet, green, oranue, jirejiared cochimal or carmine
— hut jierhaps it is as well left its natural color. Tliis
receipt hold.> good for making craha|»|>le jelly, only the
crahaj»{)lcs do n<it re(]nire to \-v. | celed, (iidv divided in
halves.
AJM'LK .MAK.MALADK
To evi-ry puund of fruit weigheil .rfter l.rin- paicd,
cored, and slicetl, allow three-fourths pound of su^-ar. the
PKKSKllvrN(», TANNING, IMCKLINn, KTC.
llift
;,'raU'tl liiul <»f uiio l«!iiu>ii, t!i.' juic<i ol" lialf a lemon. l*«'yl
the appleH, c(»r« ami slice IIumm wvy tliiii. put tlu'iii in
tlio pivst'ivin^ kottio with a little \val< r to prevent
.scorcllinL^ n 1<1 the .su^'M-an<l lemon. Iioil for nearly tlnee-
• piaiLei^ ot an lioiir, or luitil a little put on a plate sets
nicely ; stir with a wooden spoon from the hottom occa-
sionally, while coolvin;,', to prevent inniiin;,'. Some apjdes
ari! not m. juiey us oUiei-s, an<l reciuire more water at first
while 1>"' ln'^^
oIlANdK MARMALADK.
Ivpial wti^'hts of uMMuiilate.l sii-j^ai- an.l Seville oranges.
To twelve oiani^es allow one pint of V.'ater. I'eel the
oianijes carefulFy, remove a little of the white pith, and
huil the rinds in water two hours, chan^nn-; the water a
fev times to take otf a little of the hitter taste ; l»reak
the pulp into small pieces, take out all tlie pips, and cut
the hoiled rind inio very small hits. Make a syrup with
the su<;ar antl water ; boil this well, skim it, and, \yhen
clear, put in the |)ulps and bits of hoiled rind. l>oil all
toL^ether from twenty minutes to half an hour, pour it in-
t,o"j)ots, antl when cold cover down with tissue paper cov-
ered over with the white of ej,'^'. The juu*e and i^rated
rind of two lemons to every dozen of oran<,'es, added with
the pulp an<l hits of rind, are a very great improvement
to this marmalade.
HOW TO PUKPARK A JMNKAPPLE FOR THE
TABLK.
Peel the fruit and remove the eyes, cut into slices a
fpiarter of an inch thick, and these again into dice, re-
jecting the hard core ; arrange in a glass dish in alternate
laycra'with sugar. When the juice has flowed out the
dish is ready for the table.
RASPbERRV VINEGAR (No. 1).
Put the fruit in a delft or stoneware ves.sel, and cover
with vinegar. Let it stand twenty-four hours, then strain
')Sfi
mi
m
Hi:'
126
TUK cook's TKUE FRIKND.
It, ;iii'l t.M-vcrv pint (.1" juice ad.! on.' pound oC wliiLe
sui;-)!!-. I '.oil to^otlicr Ijiisldy for hall' an liour.
RASl'JJKIiRV VJNEGAIi (No 2).
Take red or hlack lasjd.onios, live (juartsfor three suc-
cessive days, h.sL cider vineifar live; (quarts, white suirar,
one itound to evi'iy pint of juice. Jn the mornin^^ "put
live pounds of laspl.eiiies and all of the vinei^^ar in ah)ur
^o'lllon cro.k. The next niornin<,r put five pounds of fresh
fiiiir in anotlier rn.ck tlie same size. Tie a strainer over
it, droopin<( several inches. Empty the first crock into
tile strainer, an.l drain. Leave untouched until next
morning, when tlie drained fruit is thrown away, and the
l)rocess rejieated. This brings you to tlie fourtli day;
then tie the strainer over the empty clean crock, pour in'
tlie rasphei-i-ies, and let them drain until the next day.
Aleasure the li(piid, and ad.l an ecjual (piantity of vinegar,
i'ut it in the preserving kettle, and let it sin.mer; .skim,
and wl'ile hot, fill the l)ottles, cork, and seal them. This
will keep for years, and makes a delicious drink.
SPKJEi) CURRANTS.
For six pounds of fruit, allow three and a-half pounds
of sugar, and a (juart of strong vinegar, one tablespoonful
of ground ciniianum, one tablespoonful of ground cloves,
one teaspoonfui each of ground allspice, and mace. Boil
the eurrants with the sugar, as for jam. When quite
thick, a<ld the vinegar and spice-s, and boil about twenty
minutes, stirrin.r well.
SPICED GOOSBEllRIES.
Four .|uai-ts of goosberries, six pounds of sugar. Cook
for over an hour. Add a pint of vinegar, a teaspoonfui
each of cloves, allspice, and cinnamon. Hni! a little Ion'!*-
er; when cold it should be soli.l, if not, boil again." The
small green gooseberries are the best.
PRESKHVrXO, CANNING, i»ICKI-IN<J, ETC.
127
oC whilo
hree.suc-
o siiifar,
lin^' put
ill a tour
of frcsii
nor over
)ck into
til next
and the
til day ;
pour in
jxt day,
vinegar.
I' ; skim,
1. This
" pounds
ipoonful
cloves,
e. Boil
n quite
twenty
Cook
poonfui
1. The
TO CANDY ORANiJK AND LFMON J»KKL.
Save the pools of all lonions and oran^'os not ro(iuired
lor (jthor purposes, scrape out the pulj) roinainiim' from
S(pieozin<^', and dioj) thiin into a :j^em jar of salt anil water,
a handful of salt to the iiuart. Wlicn the pools of a
dozen orani,fes and lemons have thus been colloet«;(l, re-
move them fioni tlu- hrino, ])ut tliom on the fire in cold
water, and aftoi' they have hoiled an hour throw away
the watei', add frL'sh and hoil a^ain. Re])oat the pi-oeess
if necessary until the pools are entirely freshonod. When
they aro tender onouiili to run a straw throu'di them, re-
move from the lire, and out into hits an inch loni^f, and a
(luartor of an inch v.ide. In the meantime have hoilini;
upon the fire one pound and a-half of suj;ar, and one pint
and a-half of water ; drop the bits in and keep hoilinj,'
slowly till the peels aro clear, then more rapidly till there
is so little li(juid left that tney are in danger of buridng;
draw the poL to the back of the stove, and allow the re-
maining syrup to dry entirely away. At this stage
sprinkle half a pound of sugar through them, spread
them out on plates, put them in the oven with the door
open, and let them remain all night to dry.
(JAN DIED CHERRIES.
One ([uart of large ripe cherries stoned carefully, one
pound of loaf sugar, half a cupful of water. Make a
syruj) of the sugar and water, and boil until it is thick
enough to " pull " as for candy. Remove to the back of
the stove and stir until it shows signs of granulation. It
is well to stir freciuently while it is cooking to secure this
end. When there are grains or crystals on the spoon
drop in thr cherries a few at a time. Let each supply
lie in the boiling syrup two minutes, when remove to a
sieve, and sot over a (lish. Shake gently and long; then
turn tin- clh.'rries out upon a cooi broad dish, and dry in
a sunny window.
m
-! } •
il
\f
128
THE cook's TllITK FKIEND.
('ANJ)YINt} FKUJTS.
Fniits (»f (jvciy kind may 1)0 caiKiietl l.y lirst l-oiliiiL,'
tht'iii ill syrup, and then takin^r tlieni out and dryinrr
them in a pan on tho stove or before the fire; then 'boil
the Hyrup to a candy, (h'p tlie fruit into it once more, and
a;,^ain set the fruit on tlie stove to dry ; then put into
jars, and keej) in aclry phice. ({rapes, currants, and va-
jious kinds of berries may b(; candied by siniply <lipj)ing
tliem into tlie candy, and diying them carefully.
RASPI5KRRV .lAiM.
A How one pound of sugar to a pound of fruit, boil the
fruit half an hour, strain one (piarter of the fruit and
throw away the seeds, add the sugar, and boil tlie whole
ten minutes.
CURRANT AM) RASIVBERRV JELLY.
Delicious jelly may be made by using one (pjart of red
currants to a pint of raspberries. Pick over the fruit,
leaving the currants on the stem, but take out all leaves.'
Mash the currants, and put them over the fire to scald
then pour them hot into the bag. Take the juice that
runs out at once, and pour over the nisijbcrries. Scald
this and put them into another bag. Let both hang over
night. In the morning measure the juice, putting cur-
rant and raspberry together, an.l weigh a pint of sugar to
each j>int of juice. IJoil the juice well before i)utting
the sugar in; it must boil twenty minutes at least. Add
the suirar, and boil ten minutes longer; skim carefullv;
it the juice does not look cloar the white of an e-^"- nuiv
be added. °° ^
GOOSEBERRY JAM.
^ Ecpial weight of fruit and sugar; select the goo.seber-
ries not very ripe, top and tail thcra. i3oil the .-sugar
with water (allowing half a pint to every pound), lor a
PIIKSEUVING, CANNINO, I'K KLINO, ETC.
120
'^y
quarter of an hour ; rotnovo the scum as it rises, put in
the goosoborrios and nnner grently till clear and firm.
Try a little jam on a plate, if it jellies when cold it is
done, and should i)c put into jars or pots.
PICKLED PEACHES.
Free the ])eaches of the .stones, fill with larj^'e and
small mustard seeds mixed with <^-ated horse-radish; tie
up; pour on liot syrup made of one pound of brown
sui^ar ton (pi a it of vinei^ar.
HOW TO COOK CliAXBElUUKS.
Put one tpiart of craidjerries to cook, with cold w.'itt-r
to cover. Let tlium l)oil slowly for one hour, then strain
through a sieve of tine cloth ; pour l)ack in the stewpan,
or pot, and to every cup of juice put one of sugar. Let
boil for another liour; tlien befoi'c taking tliem up add
cornstarch to thicken to taste for a nice jelly ; one and
a-lialf teaspoonfuls to every ([uart will lie enougji.
TOMATO CATSUP (No. 1).
To half a busliel of skinned tomatoes add one (juart of
gooil vinegar, one pound of salt, four ounces of black
pepper, and one of cayenne, four ounces of allspice, one
ounce of cloves, (juarter of a poun<l of nnistaid, twcntv
cloves of garlic, six good-sized ouioiis, two jiouuds of
bi-owu sugar, and one handful of peacli leaves. J'xiil all
for three liours, constantly stirring to k*;ep from burniuij-.
When cool strain through a sieve or coarse cloth, and
bottle it for future use. Age will improve it, and it is
healthful and appetizing.
ToM.VTO (^VTSUP rNo. 2).
Take one peek of rijie skinnc"! tomatoes ; skin by ponr^
ing sealding water over tlicui and peeling), at|uai(«'i <>}'«,
I
1
m ''^^^1
»
l|i^|
:f ^1
'i '^^M
jfl
■fi ^H
ffi
>M. -^^BB
/*|J^I
1
130
f'
THE COOK 55 TRUE FRIEND.
I
pouiKi of popper, a quarter of n ])ouu<l of Mllspico, a (|nar-
ter of a])oiiu(l of wliiteiuustanl simmI, twooiiin'cs of cloves,
six spoonfuls of salt, half a <^'allon of viiic^^far. Boil slowly
six hours; cool an<l hottlc. Wrap pa])er arouml the hot-
ties to exclude the lij^^lit. Have your spices ground.
TOMATO CATSUP (No. []).
Two o-allons of ripe tomatoes, three tnhle.->poonfuls of
salt, one tahlespoonful of i^round hlack pe|)per, one talile-
sj)Oonfulof mustard, half atcaspooitfulof all>]iice,(tnc tahle-
aj)Oonful of cinnamon, half a tahlespoonful of cloves, half
a good-sizi'd red pejiper cut up and put in one <juart ot
vinegar. Skin tlu; tomatoes and rciiMjvt' as manv of the
seeds as possihle ; cook thor()U!L,dily, and put throned) a
sieve, return to the stove, and cook ahout two hours ;
add vinegar, s])ice, and salt, and cook an hour longer.
Bottle or can while hot. Use a pf)rcelain kettle,
SOini PICKLES.
For half a hushel of pied-; I es, soak vegetahles in sti'ong
brine, made hy putting in the proportion of one pint of
salt to six ([uaits of water, hoiled an<l skimmed and clear,
tlien ixnn boiling hot over the pickles. 'J'hen drain, wiptj
dry, and ])our (»ver them stroi:g scalding hot vinegar, with
spices boiled in it. For every (piai't of vinegar take the
following ground spices ; two teaspoonfuls cinnamon, two
of cloves, one of U'ace, one of celery seeds, one tca^poonful
of black pepper, and a small ])inch of cayenne pej»per.
Put all the spices together in a strong nujslin bag, tie
tightly and boil in the vinegar. (Add a teaspoonful of
sugar, lialf an onion sliced, and half a lemon sliced.)
TO GIVE GREEN COLOR TO PICKLES.
Dissolve alum in water in the proj)()rtion of one tea-
sj>oonful of powdered alum to one quart of water. Then
PRKSKHVING, CANNING, l'ICKI.iN(;, ETC.
131
e, a (|uar-
<)f cloves,
oil slowly
1 the bot-
jund.
oonfnls of
i>iie taVile-
oiie tal)l<'-
loves, half
(juart ot
iiy (if tlie
Llll"(»ll<rll a
vo liours ;
ur longer.
in .stron<4
ne pint of
and clear,
Irain, wipe
icgai', with
i' take the
anion, two
easpoonful
tie pepper,
n bay, tie
;poonful of
iced.)
LES.
uf one tea-
ser. Then
place iM your pickiini,' kettle a! tern ite havers of "ra])evine
h-avc.^; and pickles, ],ackin- w..!l. l\njr the alum water
upon them, and set over a moderate heat, where it will
slowly come to the boil ing p,,int. ])., not allow it to
come to the boil. Keep it closely covered to hold the
steam in, and let it remain thus for several hours. Then
take out the })iekles. ).ut them into cold water and let
them remain until cold. They are greened after hein-
soake.l m th« brine, and are ready for the vine.mr pickle
after coming out of the cold water. ']\vo -Fays after
putting on the vinegar pickh', j.our it off again and boil
again with the spic; hag m it ; pour over the pickles u, rain
In a week's time repeat this process again. J'ickles
sliould be keptlrom the air, otherwise tliev soon spoil
Jhey shotild h- kept covered with vinegar"' two inches
ahove their surface. The least particle of water put into
ajar of pickles will soon spnU the contents. Always use
pure culer vinegar for making p.ickles, ifpos.-ihle.
APPLK PK'KLKS.
Best vinegar, half a gallon ; sugar, two ponnds • apples '
all It will cover handsomely ; cinnamon and doves ground'
ol each one-hall tablespoon. Pare and coiv the apples tvin<r
up the cinnaimm and cloves in a cloth and puttiier' with
the apples niio the vine-arand sugar, ami cookinT. until
done, only. 'J'hey are nicer and more healthv than pre-
serves, being an agreeable mixture of sour and sweet.
PEACH pi(;kli':s.
Put peaches into a sieve and dip them into .scaldin.'
water and out again, and the skin can .-asilv be removed
i;est vinegar, two (puirts ; sugar, ei^-ht poimd.s ; j)eaches
peeled and stoned, .Mxt. en pound> ; spiecs to suit taste or
as for aj)plc.>i Tivat every ..ther wav as anples. If t Lev
Niiouia hegm to ferment at any time, b..il Vhe juice, theii
I 'Oil the peaches in it for a few minutes.
i .* ■
ir '
132
THE cook's true Fill END.
PLUM PICK[.E8.
For ei^'ht pounrls of plums allow four pouiicK of su;:.,'ar,
and one (juart of vinegar, allspice and cloves, of each (mo
teaspoontul. Tie up tlio spices in a cloth. Boil until thu
plums are soft, then take them out and boil the svrup
until quite thick, and pour it over them a"-ain.
PICKLEl) GREEN liEANS.
Pick the tender string heans before thev ehani^o ei ioi',
leave tliem whole. Let them stand m a hiine niafki of
a pound of salt to a half gallon of watei- fur twf) weeks.
Stir them up from the bottom every day, then change
the water for fnish and let them remain another dav.
Line the pickling kettle with a layer of vine leaves, piit
the beans into it, add lialf a teaspoon of jiowdered alum
for every gallon of water, and boil. When the pickles
arc of u bright green remove the leaves, and drop thi;
beans into cold water, leaving them there while tlie
following pickle is being prepared: To one gallon of
vinegar add a teacupful of sugar, three do/en pe]>per
corns, an ounce of cloves, an ounce of allsj)ice, a dozen
blades of mace ; boil ten ndmites. Then put the beans
into a stone jar, an<l ])our the vinegar over tlu'in scalding
hot, cover closely and set away. Two days scald the
vinegai- again, and pour over them. Repeat' the process
three times. Age im})roves them.
TO PICKLE PEACHES OR PEARS.
Take four (piarts of vinegar and two tpiaits of sugar to
a peck of fruit; stick three or four cloves in each peach
or pear. Steam the fruit till tender, then cook it about
twenty nunutes in tin* vinegar, into which you have ]»ut
one-fouith of a ]>otmd of cinnamon in a ba-^ After
cooking put Llie fruit carefully in a jar and j»our the
vinegar over it. Seal air-tight.
of su<^^a^,
each (iiie
until tliu
ynip
le
il;c c( loi*,
iiiiulo of
C) weeks.
1 change
lit!!' (lay.
iVL's, put
ed alum
! pickles
hop the
hile the
;allon of
1 iiejtper
a (lozeti
lie beans
scaidini,'
ealil the
procesH
HUrfllV to
'h peach
it aliout
lave ])Ut
Aftei-
•our tlie
lllESKllViNU, CANNlNfJ, PK'KLINi;, ETC.
13:j
IMCKIJ-ISTO KKKP GOOD TIIK VKAIJ KorXJ)
'I'ooiH' half hushel cucuuihers, three gallons water, one
teacupful of salt, heated hoiling hot an.l poured over
the cticujubers for lour successive mornings. On the fifth
inorriing throw the brine away and rmse with clear
wat«M-. 'I'hen pour over then"! one gallon boiliuL' hot
vni,.gar, in whi(;h is dissolved a piece of alum one-half
Hxe of a butt(!rnut. When cold put in a few i)iece3 of
horse radish.
FPv KN( Ml PICKLE.
()ne jieck of green tomatoes sliced, si.\ large onions
slLvd, ..lie teacupful of salt thrown on and let .sl,a!id over
night. J)rain ihorotighly, then boil in two (piarts water
and one «|uart vinegar for fifteen minutes; drain in
coland'-r. Then take four (piarts of vinegar, two jiounds
ol brown sugar, half a ])0und white mustard seed, two
tableK|)oonfuIs each of cloves, cinnamon, ginger, ground
mustard, and one tablespoon of cayenne pepper. Put all
together and cook fifteen minutes.
SWEKT PICKLES.
Almost any kind of fruit may be u.sed in making sweet
pickles. To two pounds of -fruit allow a pint of vinegar
and a pound of sugar; put on the vinegar and sugar and
let them boil fifteen minutes, skimming carefully, then
put in the fruit and let it boil till aliout'half cooked, put
It in jars and cork tightly. For peaches or pears a little
cinnamon and mace may be boiled with the vinegar; for
plums or dark fruit allspice or cloves.
CHOW-CHOW,
Cho\
)w-e}Knv pickles require a!! kinds of vegetables and
seed pods the garden can furnish— small green tomatoes,
beans, cucumbcw, peppers, radish, pods, onion, caulifiower,
t
i. I
i:m.
THE cook's true FRTKNI).
rji]AKV^v, ,.tc. ( 'lit tin. Inr^.rr vrLr^..ial,les into small )>i,,«co.s,
Hit. I put alljjito Ji jar, j...iir over (Iinu l.oiliiiL,^ suit jukI
wafer ; Ict^tJicm stainl nntil rol.j, (lien jut in 7i l.a^^ an. I
i>iiu<!; iip to .IiA- ov<-r iii,L,^hi. -After draiiiirii,^ pouTover
tiK'iK l.oilin- vmetTMr; let them stan.l until coM, thou
pour oM the vine<rar and put it on the stove. Add one
teaspoonhil of salt and one 'of pepper to each (p.art of
xiuv'^iu: F(w the same quart of vinei^ar take one .luarter
of a i.ound of mustard, one half a cup of su-ar and one
•juartcr a cupful nf (I,.ur. Mix the mustard, tl.M.r au.l
suirarwell to-ethrr, drN| then mix smooth with a little
crdd vuio-nr, ].<.ui- into tie hoilin^r vine^^ar and cook live
minutes. I'aek the pickles in hottles, hut not tooti'd,tlv
an-l pour the vin<",-ar over them liot. ( '„rk an<l seal up.'
I lekles put u]) HI this manner will keep for years.
t'II()W-('lI()W(Xo. 1).
Slice a peck of ^^vcvn toniatoes into a jar, snrinkle a
ittle salt over each layer. Let them staii.l twl-nty-lour
h.Mirs, .Irani off the li(pi,,r, put tho tomatoes into a kettle
with a teasj.oon of each of the following spices: Gnmn.l
ginger, allspice, cloves, mace, ciimamon, a teaspoon of
scraped horse ladish, twelve small or three large red
I'ej.pers, live onions, a cuj) of hrown su<'ar. Cover all
with strong vinegar. \Wi[ stirngly for'an hour and a
Jiali.
("HOW-CHOW (No. 2).
One i)eck of green, lialf a peck of ripe tomatoes, six
on lon.s, three heads of eahhage, one dozen green iieppers
three red i.ei)p,MS, chop to suit ; sprinkle with half cup salt!
J lit ni a luig and dniiti twenty-four hours. Then put in
a kettle three pounds of brown sugar, half a teacupful of
grated liorse radish, one teacupful each of ground black
pe])per, ground mustard, white mustard, mace and celerv
seed. Coverall with vinegar. Hoil till clear. Ifyellovv
color IS recpured, add an ounce of curry powder and
salt, and
I'ai,' and
tour ()\'er
jM, tlioii
Add ono
(|uait of
fjiiarter
, and nno
loiir and
h a littlo
::()ok liv(!
o ti;.ditl\-,
'. seal iii>.
,'S.
)rinkK' a
'nty-lour
a kcttlo
Gidimd
spdon of
arge 10(1
Clover all
ir and a
toes, six
pcpptTH,
('Uj)salt,
1 put in
upful of
id black
d celt-ry
f yellow
der and
'
I'RKSKUVINU, CANNIXCJ, I'ICKI.lN(i, KTC. 13.'»
•luartor of an ounce of turnieiic powder to each jj^allon of
vinci^'ar. For niakiniij all kinds of pickles usf a porcelain-
lined or ;L;ranite kt.'ttle. JJrass or copper should never bo
If d.
CHILI SAUCK.
One peck of I'ipe tc toes, six green pe]»pers, six onions,
two teaspoonfuls each of ground allspice, cloves and cin-
i«a!non, two cups brown sugar, live cups vinegar, salt to
taste. Scald and skin tomatoes, cliop onions and pepper
line. Boil all to<;etlier slowly three or four hours, then
I'Ottle.
GRKKN TOMATO PICKLES.
Slice .* dozen medium-sized onions, and two gallons of
nreen tomatoes. Sprinkle e;.oh layer as you lay them in
a crock with a little salt. Let them stand thus over
night; in the morning drain ofi' the litpior from them.
They may be washed witli cold water and drained thor-
oughly if too much salt has been ai>sorbed by them. Very
little salt should bo spriidvled on the layers. Add half a
gallon of vinegar, a pound of sugar, two tablespoonfuls
each of salt, black pepper, and ground mustard, and one
tablespoonfid each of cloves and allspice. Put on the tire
and stew until the tomatoes and onions are c[uite tender
stirring often from the bottom. When cold, put into glass
jars. This is om; of tlie nicest pickles to servo witli meat
or fish.
CHOW-CHOW.
One peck green tomatoes, one-half dozen pepjiers, one
dozen onions, a little grated horse radish. Chop and scald
in salt and water, drain in a sieve, put into jars, then pour
s[iiced vinegar over it.
PICKLED WATER MELON RINDS.
Peel the green skin from tlie rinds and scrape off all
the red pulp till the rind is firm and hard. Cut them in
m
= t
m^i
I m ^
,1 ?
i«f
I ;{«;
TMK Cook's ruri.; fiuknd.
■'••la I j)).;c...s, ;ilM)ut Mnv.; inoljps Innu. ami l.i \ ih,.,,, i,. ,.,
u<';ik l.nn.' nia.lo !)>■ a.l.iiiio a cui, ,,r salt t-i u --alloi, \,'f
w.-i(.-r. AHoi fhcv lijivo suiiU.MJ in tl,i,s |„i,„. f,,";. tw,.|v(.
imms ivmovu them, linsin^r thnn olK an.| wri;.!, tlM-ni'
Allow half a pound of sii^rar to every poiiii.! of rin.ls an.l
Mn.-ai- enough to cover them. Stiel< a clove in ('vcrv
I'ioceo ,,n,l. A.Ma!.(,uton.. oun. f s!ick cinimn.on
■•UHll.all an ..nnc.> of cassia l.u<ls loeverv seven i.oun.ls of
Mn.ls IntthevHuyaran.lsM-ar in a [-rc-lain kettle,
•"•i ^^•l'^•n , l.,„I.s a.M the watei-na-ion rin-ls an,! cook
then, nil tlieyare t.-n-lrr an.l perfectly clear. It will
take some tune. The , in.Is shonM he sin.nuMVo slowly
Ic'st then, with a hroon. splint. Jf they are clear ami
it piere.-s them easily, they are .lone. It is In-ttn' to
cook only part of the rin<ls at one. Wh..,, they are all
•ooked put th.-m in a stono pot and p„ur tlir hot! vine.^ar
)vei them, addmnr the cinnanw.n ami cassia huds.
AI'I'IJ-: I'KKSKin I'X
KMnal.|uantitiessu^^arand apples minced fine • h.,i| the
sn..ar, allmv.nj,- to every t hive pounds a pint o'l wat.-r-
when pretty thick add the a].ples. the ^natcd ].eel of one'
or two lemons, a little root ,L;inL;er.
PICKIJ'iD I'EACIIKS.
Seven pounds peeled , ..aches sti^^k with cloves ; three
nnd ad.alf pounds of sn^^ar, half -allon vim-ar ; scald and
puur on the peaches. Let stan<I nine day.s, then cook
twenty minutes.
CO(
CUCUMBER I'lClvLES.
Let thum stan.l in salt ^vater fortv-ei-dit h^.
to,L;-ethei- tw.M,ua,ts vinegar, some cinnainon, red
ami horse radish, ami let them hoil for fWV,.,>n nuuu ^
then throw in the pickles ami put enouirii vinegar tocovoi'
lOUls
, put
pepper
minutes
t
.
I'HKSKUVIN(}, <'ANNINH, !MCKI,!N(J. KTC.
in?
tlieiii. Lot tlinii seal. 1, II.. I Ik. il. park in Jars an. I scald
fivsh vinoLrar (a.Min'^ one pint of su;,'ar io c-Vfiy i^^llon of
vint'Lraij, and i).)nr ovw tlie pickles. Seal ti','li't.
IMCKLKI) ONIONS.
Put over the fire witli coM salt and water l.roui^dit to
a scald ; ])nt away to cool ; when cool remove tlie peels ;
cover with cold vine^Mr. lioil the spiees in vine<(ar, aiid
add.
riOKU:]) (JAIIHAGK.
Out the ca])1.ai,M3 line and put down in jars with salt in
hiv.Ts; alternate layers of salt and t-ahhai^'e. Next day
draw oth Add vinei,far and spices, sanif as onions,
TO IMtKSKRVK ("RAI] Al'PLKS.
Sort your apjdes, and the perfect ones put l.v th<Mn-
selvcs; trim the stem (leaving ahout an inch on th'eapi.le)
and scnipe out the l.lossomend; wash them; put in a
porcelain or other preserve kettle, cover with water, c(.ok
until you can run a straw throu<,di, skim out and wei<rh ;
toej>;h jiound take a p(njnd of su^'ar and a cup of water,'
hoil and skim, j.ut in the apples and l.oil until clear, skim'
out; boil the syiuj) a few minutes, then pour over the
apples. The water the apples were boiled in fii-st meas-
ure, and to each pint put a pound of white sugar, boil an
lioui', and it makes a beautiful jelly. ( "ut the worm lioles
and other bad places from tlie ])oor apples; boil and jam
througli a colander, adding sugar same weight and cook-
ing until thick.
PEACH JKLLY.
Do not \nuv, but rub and cut your peaches, place them
in a porcelain-lined kettle, with just enougli water to
cover thum. Let them cook thojougidy from (;ne to two
hours; then strain througli a jelly bag. To every four
li
'
ins
THK cook's TRUK FRTENI).
mh^-
\l
cups (.1 jiiic.. ;i,l,l tlnv..cu|.M(.r sii-^ar.an.l s.'t it <.ii I > hoil
.•i-ain. SoiiM.tiiiH.s. w)„.n Mio fruit is particuhn Iv lino
aiKl trcsh, threo-qiiaitrrs ofaii liour or loss boiliiH' is suf-
ficient to make it jeli, Imt HornetlMii's it takes lonrrcr. To
t(;st It, (Iroj) some on a saucer, ami sot it on ice ; if it doos
not sjiroad, l)ut remains roun<!e"l, it is don.'.
API'LK niJTTKR.
Nice apj.le iMitter is excellent with coM meat. Use tart
upplos, aiKJ to tlim- p<'oks, after thev are peelo.l i.n.l .,uar-
tered, allow nine p.,un.ls of hrown su^^r and two .'allons
of water. I.et the water come to a boil, tlien add th.-
su,-ar when it is dissolved put in the apples. Stir them
constantly with a laii^^e wooden spoon. vVft.M- they are
•soft lot them simm.M- until they are thick and do n.,t seem'
at all watery. If you wisli to add anv spices, you may
do so. ( 'inimmon, nutm.'i;, and a little" ginirer are liked
hy some peopl... When it is possible to <,'ot it, boiled cidor
makes a delicious addition ; in this ease less water should
bo used.
DKIKi) FRUITS.
To.^r,>t the full llavor of dried or evaporated poaches,
they should bo first allowed to soak for at least throo
hours, then cook them slowly. When they are almost
(lone, add the sui,'ar ; then sot them away and lot them
.1,'ot perfectly coM. If not u.sed until tlio secon<l dav they
will be still bettor, as they will absorb the su-Mr and be
luuch richer apparently. If for use in puddiu.'^s. treat in
thi.s way also, as it will repay you for takin'- tliou-dit
U.se the juice in the pii.iding sauce.
swicirrs.
'I
1
MISS JULL'S P.RANDV SNAl'S.
Take t'oiiitcfii (juiiccs of tlitiir, twclvt- (iiiiu'us of sui,'ar,
and .six oniict's of Imtter ; put all into a tlish Nvitlioiit stir-
riii;;'. liavu a |)int of n)ola.s.scs all Kiit a wincnrlftssfnl
hoilinLf liot ami pour it over tlic ini^'ietlicnts in tin; dish,
Itcat all into a lii^ht hatt(.'r. I)r(»j) it l>y tcasitoonfuls en
to a l>iitt»'i'i;d I'akin;^' pan, about half a di)/«'n in a pan,
leave plenty of space iutween them to .sprea<l each out
s (uaio with a spoon when they heat a moment. Put th<>ni
into a moth'iate oven and hake a nice hrown. Then as
(juickly as you can while they are hot, roll each one up
in a nice roll, use a i<»und stick, a clothes-pin will do.
Should they hecijun; ha'd hefoi'o you t>et then» all rolled
up, jiut hack into the oven and heat again. These havo
been tested, tried, and proved, and ) a delicate dainty
for your table.
SIFGAR KTSSKS.
Whites of i»\.> eggs beaten as for frosting, one cup of
su-var ad<led to them. Mix well and drop in small cakes
on a buttered tin. IJakc in ," moderate or slow oven till
nicely dried through, but not browneul. Vou may have
them white, or it iy nice to have a tiny speck of red jelly
on the centre of each. Or you may have some of them
pink by dropping a drop or two of li(|uid cochineal in the
batter bf'fori! b.ikin". These are nrettv set side hv sid«
with a brandy snap on a gla.ss di^h.
m ,i
140
f -I'
■^i;
THE COK's TUUE FRlKND.
TAKKV.
M.^lt- in a slow,, an thioo ounces of i)utter an.l one ponn.l
of iMuist .sni^.ar. Stir well over a sIonv iWr, l,oil one (.uar-
ter ot an liour, ponr out on a l.uttere.l .jisji and nial (.« in
.S(|uare.s.
FREXCIf IfOXiOY.
White su^rar one pound, six e<,^rs, juice of tliree or four
kmionsand the ^n-atc<l rind of two, half a poun.l of butter.
Stn- over the fire till it is of the consistency of honey.
' li:mux jkllv.
Isin.irjass, twoonnoes; water, one quart; l.oil, and a<M
su^rar, one poun<l ; clarify, and when nearly cold add the
.)<nc.y,t Uvv lemons an.l the -rated rind of two oran-es
und two lemons. Mix well and strain oiFtlie peel. "
LK.MOX CREAM.
Tiiis is a nice dessert, and is ma.Ie by removin- the
skin from torn lemons; put this peel into twelve tahle-
sp(H,nfuIs of wntcn-and let it lie there while vou s.,uee/e
the , nice over eight ounces of powdered su^ar ; lu-at the
volks of ei-ht c-irs and to them ;uM the water with the
peel ,n it; strain this throu.gh coarse muslin ; put this in
a basin or saucepan and set it in hot water over a b.isk
the white of the egi^s stiff; a.id three tablespoinfuls of
.owdered s.^i^ar ; coyer the top of the custarll with the
iuerin^i,M.e. bet all the cups in a <leep drippin-pan, an<l
■set this on the o,,Ue in the oven uniil the .m> in-nie
browned delicately. '^iin,_,oc is
WINK -IKLLY.
Take one nnd ad.alf boxes ( 'ox's ..!ati)ie, one pint cohl
water, juice of three lemons, -rated rind of two ; let stand
SWEKTS.
141
an liour, tlien add two pounds loaf su<(ar, three pints boil-
ing water; boil five minutes ; just before strainiiiL,' in
flannel bag stir in one pint sherry wine, six tablespoon-
fuls best brandy. Have used this receipt for fifteen
years and never failed.
CHOCOLATK CARA^rELS.
Take two cupfuls of light-brown sugar, half a cupful of
grated chocolate, one cupful of milk in which you have
mixed one tablespoonful of fiour, a piece of butter the
size of an e<;<^. Hoil half an hour, pour into buttered pans,
then with a knife scare it over in little s(iuares, and set
it away to cool.
FOOD AiXI) DRINKS
THK SICK.
KOK^
Ill
It is a ffi'oat mistake to liavo lari,^.' ijnaiititios of fruit,
liiscuit, etc., lying alioiit tho sick room. Friemls some-
times with mistaken kindness l)iing in large l>asinf'uls of
liuiriMe compounds, which they dignify with the namij
of gruel, sago, or tapioca, as the case may ho. 'J'he mere
siidit of food seemed to set the invalid airainst it. If a
little care had heen hestowed upon its ])reparation, and
a small (juantity ])rovi<led, instea<l of the large amount Ikj
or she would i)iobal)ly have partaken ot" it with ])leasure.
A few grapes, an orange ])eeled and divided, and two or
three milk or watei" biscuits are ([uite enough to have dis-
playetl at once. Provide dainty morsels of food, display
them temptingly arranged, and take them to the bedside
(pnte unex])ecte(ll\\ A gre.-it error is to keep asking the
patients if tlu'V could eat this thing or the other. 'l"he
an^wei- most likely would Ik;: " No, thaid<s, 1 don't fetd
inclined to eat." A very (juick and simj)le way of cook-
ing a bit of chicken oi' lish is to buttei- a ])aper thickly,
place the food to be cooketl within the paper, and place
it on the gridiron over a clear tire.
now TO rREPAKE AN UNCOOKED EGG.
This is a delicate, strengthening and valuable pre[)ai'a-
tion for an invalid. Heat well the yolk and atea.spoonful
of sugar in a goblet, then stir in one (»!• two teaspoonfuls
of brandy, sherry, or port wine. Add to this naxture
tlui wlslte of tlie et,'"!-''. b'eaten to a stiflfvoi.]) .Stii" ;>.!! well
together. It should quite till the goblet, if wine i^ not
FOOD AND DRINKS FOR THE SICK.
143
desired flavor the egg with mitnieg. Some invalids do
not like the yolk of egg. It may be left out if desired.
BEEF TEA.
Cut a piece of lean, juicy beef iuto j)ieees an inch
S(iuare, put them into a wide-mouthed bottle, a "gem"
'!ir is excellent for the purpose, and cork it tight. Set
the l)ottle into a kettle of cold water and boil it an hour
and a-half. This mode of making beef tea concentrates
the nourishment more than any other. Another way is
as follows: Choose a lean, juicy piece of beef, the size
of your hand; take oil' all the fat ; broil it only three or
four minutes on very hot coals, being very careful not to
scorch or blacken it. Lay it in a porringer or bowl,
sprinkle it with salt, ami pour upon it two or three gills
of boiling water ; then cut it into suiall pieces as it lies in
the water. Cover it close, and let it stand where it will
keep hot, but not boil. It is lit for use in half an hour,
and does well vvdiere such nourishment is wanted imme-
diately.
INVALID'S JELLV.
(>velve shanks of mutton, three tpiarts of water, a
iuiich of sweet herbs, pepper an<l salt to taste, three
blades of mace, one onion, one pound ol" lean beef, a crust
of bread toasted brown. Soak the shanks in plenty of
water for some hours, and scrul> them well. Put them
with the l>eef and other ingretlients into a .saucepan with
the water, and let them simmer very gently for live hours.
Strain the broth, and when cold take off all the fat. It
may be eaten either warmed up or colil a,s a jelly.
OATMEAL GllFEL.
According to the thickness reipiired, rub smooth in a
l>0wl one or two LaulCSpOOniulH Ol t}as.iiie.ai, WiLi: LiH'cO
tablespoonf uls of water ; stir into this by degrees a pint
144-
THE cook's TIIUK FKIEND.
I
K
of boiling water, set it on the fire in a saucepan, and boil
ten minutes, stirring all the while ; then strain it into
the bowl in which it is to be served, seasoning it with
S'l't
BEEF SANDWICH
Scra])e very fine two or three tablespoonfuls of fresh,
juicy, tender raw beef ; season it sliglitly with salt and
j)ei>per ; spread it between two slices of slightly buttered^
bread ; cut it neatly into diamonds about two and a-half
inches long and an inch wide.
OATMEAL GRUEL FOR INVALIDS.
Two cups of Irish or Scotch oatmeal, two quarts of
water, one teaspoon salt. Let oatmeal soak over night in
half tlie water; strain. Add the rest of the water with
the salt, and boil until it thickens. Let it cool to a jelly.
Eat with jtowdered sugar and cream. A ilelicate way to
vary an invalid's daily toast, is to heat a little clear, sweet
cream, and <lip the toast into it.
SOLIDIFIED BEEF TEA.
One way to beguile an invalid into taking more beef
tea than lie is willing for, is to add gelatine to it, and let
it cool into a moidd. When it is hard and like jelly
serve it with salt, and with wafers.
MUTTON BROTH (QUICKLY MADE.
One or two chops from a neck of mutton, one pint of
water, a small bunch of sweet herbs, (piarter of an onicm,
pei^per and salt to taste. Cut the meat inb> small pieces,
put into a saucepan with the bones, but no skin or fat;
add the other ingredients, cover the saucepan, nn.! biing
ill.' watrr (piickly to a boil. Take the li<l otf and contiiiuo
tlio rapid boiling tor twenty minutes. skin\ itwi'U ibniug
FOOD AND DRINKS FOR THE HICK.
145
in<l lioil
it into
it with
if fresli,
,alt and
)uttere(l
(I a-halt"
tlie process ; strain the lnoth into a hasin. If there
sliould be any fat left on the surface, remove it hy laying
a piece of thin i)aper on the top, the greasy particles will
adhere to the paper, and so i'ree the preparation from
them. To aa invalid nothing is more disagreeable than
broth served with a (luantity of fat tioating on the top.
To avoid this it is better to allow it to get thoroughly cool,
the fat then can be easily removed.
uarts of
night in
,er with
Da jelly.
! way to
ir, sweet
ore beef
and let
ke jelly
pint of
m onion,
l11 pieces,
I or fat ;
nd bring
conliiuie
U dnrin<r
jTihMifftti m -Mtaaafcj
Miscii^uuANKOus Ri:cii:ir'rs
« ♦ ♦-
o
Nettles wluMi i|uit(; younj^f, Iteforc they flower, make
rood ^freoiis.
Foil CURING BEEF TONGUE.
Half an ounce of potash, lialf an ounce of saltpetre,
one pound of brown sugar, one and a-lialf pounds of rock
salt. For twenty-live pounds.
TAINTED MEAT (How to sweeten).
S})rinkle charcoal over it, or boil it with a lunii» of
charcoal in the water, it will become (piite fresh again.
TO CURE J3EEF FOR DRYING.
To eveiy thiity pounds allow one teaspoonful of salt-
petre, one (puirt of tine salt mixed with molasses until the
color is that of brown sugar; rub the pieces of meat with
the mixture and wheri done let all .stick to it that will.
Pack ill a <lt ep keg or half-barrel, that tlie pickle may
cover the meat, and let it remain forty-eight hour.s. Take
it out and let it hang in a suitable place for drying.
TO REMOVE FRUIT S' XS FROM THE HANDS.
The juice of ripe tomato well rubbed into the skin will
remove fruit stains from the hands.
PAINT FOR KITCHEN FLOOR.
Take two quarts of boiled linseed oil, a pint of ja}»an
and one and a half teacupfuls of turpentine. Stir in
three or four pounds of French yellow ochre, making it
"i
»
rs
laakt
I
>
MI3CEIXAJTEOU3 RECEIITS. 147
jiiHt thi,-k onout;), to »|„-ea.l with a hrusl,. A elioan sivtv
.■™t l,n,sl, w,ll ,1„. Jl„|, ih„ ,|o,„- „vcr with a voak s' ^
»,..l..mto wlueh ,,„t a trillo of wash,,,,, .s,„|a. Aftc
f;;rh:Ktlri:trtfiJ^^d:S
^a'";i,roZ;,t^,:.I!;:.;:--:~£
.t^w.th war,,, wealc .soap .s,„l„ an.l it will look delTnll
ItOW TO PKKSERVE HAM.
C'ut tin. l,a,i, „.s „s„al i,i slices fo,- f ,y in;;, then fi-v a little
.,cl i.ac< ,„ a stone ja,-; cover with mefte.! lard to keen
the a,r Iro,., ,t. Whe,. jo„ wish it for the tahle take out
he necessary anionnt an,l cook it a.s n.sual. In this wTv
we,"the" ""' ™*"^' ""'' ^'™'^ ""-""o''' «'« wLS
WASHING GLASSWARE.
Glasses shonhl he washed i„ cold water, never in warm
unless,,,, Ic has been poured in the,n or cjsta,ds and then
at ei- wash,,,, the,,, ,n warn, wate,-, each „,„st l,e rinsed
.old. I he ,mson for this is that hot wat> r never deans
jL,'la.ss.
- TO PKEVENT A BONE FELON
\Vlion you fin.l that you have a bone felon coniinr. an
ply a fly bhster to the affected parts irnmed ate v aml^ f"
It .haNv to Its fullest extent. An early a, Xatio^n of fl
kind will seldom fail to put back a ffi l^e rerned v
PAINT ON WINDOW PANES.
To remove paint splashed on window panes allot sol.,
tion of soda and a soft tlannel. ^ ' ^^^'
us
THE cook's TRUK FRIKND.
TO lib:NKW SII.lv.
To make silk vvliicli has l)een wiinklrd ;iinl tuiiil»ltHl
appear like new. Si)onge it on the HUifaci! with a weak
sohition of gum arabic or wliite ghie and 'mm on tlie
wrung side.
TO IRON VELVKT.
Damp it ami lidding it tightly in lK)th hands, sfrotch
round a warm stove ])ipe, the wrofig siije of the velvet
against the iion. This will remove grease luul give the
velvet a new appearance.
TO MENOVATE DLAUiv CRAPE.
Put a little water in a tea kettle and let it hoil until
there is plenty of steam from thespoit, then holding the
crape in both hands, pass it to and fro several times
through tlie steam and it will be clean and look like new.
RIBBON RENEWED.
Wash in cool suds made of soap, and iron when damp,
eoviU" the ribV>on with a clean cloth an<l pa s tlie iron over
that. If you v/ish to stillon tlie ribbon di|) it while dry-
intf into irum arabic water.
A tablespoouful of Idack ]»epper put into the water in
which gray and bull linens are wasl>»4. will kee[) them
from spotting. It will also generally keep the color of
black or colored cambrics or muslins from running, and
does not harden the water.
WASHING FLUID.
One of the best washing fluids is made by mixing e(|ual
parts ol turpentine and. .amnioni:'.. Thih- lluid makes rub-
bing almost unnecessary, while it whitens the clothes
without rottinu' them.
MISC'KLLANEOUS RErEIl»TS.
FRENCH SHOE DRESSING.
14!)
Vinegar, two pints; soft water, one pint; ghie, four
ounces; logwood chips, eiglit ounces; poweied indigo,
two draclnns ; bielironmte potass ; four (Irachins ; gum tra-
gacanth, four <iraclinis; glycerine, four ounces. Boil,
strain and bottle.
TO REMOVE FRECKLES.
Make an ointment by dissolving tlic oleato of copper
in sulliciont oleo palmitic acid to make a mass. Apply
very carefully.
TO REMOVE MILDEW.
Rub the spots well with soft soap and then cover with
a mixture of soap and whiting or ])0iuided chalk, and
lay upon the grass, wetting it occasionally with warm
soap suds until the spots disappear.
TO REMOVE INDELIBLE INK.
Apply a strong solution of cyanide of potassium and
rinse well.
TO (T.KAN KID GLOVES.
Wash with Northrop and Lyman's bcn/olinc also an ex-
cellent article for removing grease, oil and paint, and will
not injure the finest fabric.
STARCH POLISH.
White wax, one ounce; spermaceti, two ounces. Melt
together. Wlien preparing starch drop a piece of the
polish into it.
PKTCLE FOR BKEF.
For one hundred pounds of beef take three .juarts of .salt,
half a pound of brown sugar and two ounces of ground
1
150
THE cook's TIUTK FUIKND.
Eeppcr , mix in enouL^h wutcr to cover the moat, lot it
oil, lako oti" tho scum, vvlioii cool pour it over tho moat.
COURT PLASTER.
Court plaster made at home is ecom:)mical. Dissolve
one pint of Frcncli isini^'lass in otic pint of warm water,
to this a.M ten cents worth of pure <,'lycerine ; lay a piece
of white or blai^k silk (jn a board and l)aint it over with
the mixture,
FOR SALT RHEUM.
One teaspoonful of muriatic acid in three tal.l.spuon-
fuls of soft water. Apply ni^dit un.l morning; with a
feather. This is a sure cure.
FOR ROU^.IL OR CHAPPEl) HANDS.
Three ounces of lemon juice, three ounces of white
wine vinegar, ono-half pint of white l.randy, one ounce
of 'dycerine.
TOILET WASH.
Four ounces of muriate ammonia, four ounn s of pul-
verized borax, eij^dit ounces of soda, one gallon hot water.
FOR A PdlUISE
To prevent ♦he skin from discolouring after a blow or
fjiU. take a little dry starch or arrowroot and merely
moisten it with cold water and lay it on the injured part.
This must bo done immediately so as to prevent the action
of tho air upon the skin. However, it may be apphe.l
some hours afterwards with etfect.
STAUl HAILS.
If the stair rails are dingy, their :i|)iuai;incc UKiy be
improved by washing them with a little sweet milk,
polish with a flannel cloth.
J
t
V
FACTS WORTH KNOWING.
Tli.'vt 8;ilt tisli am (piickest and best froshoned by soak-
iiu' ill sour milk. .
That colli lain water anil soap will remove macluno
ff lease from wasliaMe fabrics. ,
That fish may be scaled much easier by first dippin;,'
them into boilinf^ water for a minute.
Tliat fresli meat, beginning' to Hour, will Nwceteii it
i»l:ic( -l out doors in the cool air over ni<;ht.
That milk which has clmnged may b(3 sweetened or
rendi'ied fit for use aj^'ain by stining in a little soda
That boilin<; starch is improved by the addition or salt
or a little jjjum arable di.ssolvod.
That a tablespoonful of turpentine boiled with your
white clothes will <,aeatly aid the whitening i)rocess
That kero.sene will soften boots that have been hard-
ened by water, and render them pliable as new.
That clear boiling water will remove tea stains. I'our
the water through the stain, and thus prevent it from
si)ivdding through th(! fabric.
Tliat salt will curdle n<w milk ; hence in preparing
milk porridge, gravies, etc., the salt should not bo adtled
until the dish is prepared. , • , 4.
That kerosene will make your tea-kfttle as briglit as
now. Saturate a woollen rag and rub with it. It will
also remove stains from the clean varnished furniture.
That blue ointment and kerosene, mi.Kcl in iMpjal pro-
portions and applied to, is an unfailing bug remedy ; and
that a coat of whitewash is ditto for a log house.
That beeswax an<l salt will make y<»ur rusty flat irons
I - ^.,1 Q.. ...... w.ii. Qu ifljiuu Tio M liiiiii) of wax in a
rag and keep it for that purpose. W hen the irons are
r
^52 THE rOOK's TRITK FRIEND.
hot I uV» Uhmii first with til.- wax ra^'. tluM. scour thru,
witli n i»JU)i'r or clotli sprinkled witli salt.
liul. tin' haiwls on a stick of (vlory after i.eclm- uiuoiim,
an.l the smell will he entirely renioye<l.
New *ins should he set over the hre with hoiliuu' water
in thru, for several lionr.s hefore f<K).l is j.ut into then.
Ti) <!larifv lard or dri]>pin.;s. .sliee a p.-el. d raw potato
into the fat. and set the kettle ui.on the hack ol the stove
""in inaicin- soups, rcn.eniher not to put the salt in it
until after vou have (h)ne takin^^ tlic scum off, as the salt
will surely .top the rising' of the scum.
All fish skin should he washed, dried thon.u;,ddy, cut m
small f.iLH, ail 1 put in a box or paper hag, to use m set-
tling coffee. „ , , .,. .
Always prepare Sun.lay's dinner on Saturday, it possi-
hie. that domestics may enjoy the Sahhath day as wrll as
vnurself, , , i i. ^
Inhoilin<r moat for soup, use col.l water and extract
the iuices. ""if the meat is wanted for Itself alone, plunge
in boiling water at once. • n i f
The small white sago, ealle.l pearl sago, is the l.e^t
The large brown kind has an earthy taste. It siiould
always be kept in a covered box or jar.
Salt cod sliould be kept in a .by place, where the odor
of it will not penetrate to other parts of the liouse. Ihe
best kind is that which is .-ailed dun, from its ].ocuhar
color. _ .,,•!• i
Remove coiYeo^ stains with boiling water.
Kem )ve tea stains with cold water. ^
Articles worn upon the person shouhl be washed on
both sides, and special pains taken with seams and hems.
WEIGHTS AND MEASURES.
SUOAll.
Two hoapinc toasi.oonfula = one h.!ai)iiig tuhlespoonful
One heuping tal,l<HiM)onful of Knvnul.it.Hl (A) cotleo, or boat
brown - one ounce.
Two heaping taWlespoonfu'i of iDW.lerea - one ounce.
Two h»>a|)ing coffeecupH = one pound.
Two level teacupfuls of {^ranuLite.l = one pound.
Two lev«a coffeecui^fuls of powdered - one pound.
Two and a half level teacupfuls of be.t brown one poun. .
Two and a half level teacupfuls of pow<lerotl - one poun. .
One and a-half level coffee cupfuls of Kranulated - one pound.
One lunt of cotlee = twolve ounces.
One leaping pint of granulated = fourteen ounces.
One M'lait- of i)owdered = one jwund seven ounceH.
One quart of yrauulated = one pound nine ounces.
One <iu» i t ol M-y kind = four teacupluk
One te cn.pful *■■ eight duid ounces, or two gills.
One te.ci., fal. 'v sixteen tablespoonfuls = hail a pint.
A comm^.i si/.0'J tumbler holds half a pint.
FLOUR.
Two heaping teasi.oonfula - one heaping tablespoonful.
Two heaping tablespoonfuls = one ounce.
. Five heaping tablerfpuonfulH = one teacupful.
Five teacupfuls of sifted tlour = one pound.
Three and a-half level teacupfuls of corn inoal = .>ne (luart.
One quart of sifted Hour = one pound.
BUTTER.
One tablespoonful of soft butter, well fiUed = one ounce.
Size of a medium egg = two ounces.
Four heaping tablespoonfuls of soft butter = one cupful.
Two teacupfuls of packed soft butter - one pound.
One pint of well packed soft hutlei = one \
Nine large or ten medium-sized eggs = one po
)UUIU
nd.
INDEX.
PAiiB.
3
41
72
C.VKKS, lUlKAI), ET<'
I'lKS, I'lIDUlNClS, AND SAUCKS
DULNKS OF VARIOUS KINDS
ON C0()K1N(J OF MEAT, FOWi.S, VKOKTAIM.KS, FTC .... 74
METHODS OF FIIESKKVINCJ, CANNlN(i, IMCKLINU, ETC.,
117
FRUIT AND VEOETAIJEES
i:ii>
SWEETS
FOOD AND DRINKS FOR THE SU'K ^^''
-....„. 146
MISCELLANEOUS RECKIFIS
FACTS WORTH KNOWING ^*'
WEIGHTS AND MEASURES ^'^*^