CIHM

Microfiche
Series

(Monographs)

ICMH

Collection de
microfiches
(monographies)

Canadian Institute for Historical Microredroductions/lnstitut canadlen de microreproductlons historiq

ues

Technical and Bibliographic Notes / Notes techniques et bibliographiques

The Institute has atiempted to obtain the best onginal
copy available for filming. Features of this copy which
may be bibliographically unique, which may alter any of
the images in the reproduction, or which may
significantly change the usual method of filming are
checked below.

Coloured covers /
Couverture de couleur

I 1 Covers damaged /

' — I Couverture endommagee

I I Covers restored and/or laminated /

I — I Couverture restauree et/ou pelliculee

I I Cover title missing / Le titre de couverture manque

I I Coloured maps / Cartes geographiques en couleur

□ Coloured ink (i.e. other than blue or black) /
Encre de couleur (i.e. autre que bleue ou no

I I Coloured plates and/or illustrations /

(i.e. autre que bleue ou noire)

rations /
Planches et/ou illustrations en couleur

Bound with other material /
Relie avec d'autres documents

Only edition available /
Seule edition disponible

Tight binding may cause shadows or distortion along
interior margin / La reliure se'-ree peut causer de
I'ombre ou de la distorsion le long de la marge
interieure.

Blank leaves added during restorations may appear
within the text. Whenever possible, these have been
omitted from filming / Use peut que certaines pages
blanches ajoutees lors d'une restauration
apparaissent dans le texte, mais, lorsque cela etait
possible, ces pages n'ont pas ete filmees.

L'Institut a microfilm^ le meilleur exemplaire qu'il lui a
ete possible de se procurer. Les details de cet exem-
plaire qui sont peut-etre uniques du point de vue bibli-
ographique, qui peuvent modifier une image reproduite,
ou qui peuvent exiger une modification dans la m§tho-
de normale de filmage sont indiques ci-dessous.

I I Coloured pages / Pages de couleur

I I Pages damaged / Pages endommag^es

Pages restored and/or laminated /
Pages restaurees et/ou pelliculees

Q Pages discoloured, stained or foxed /
Pages decolor6es, tachetees ou piquees

I I Pages detached / Pages detachees

I ■/! Showthrough/ Transparence

j 1 Quality of print varies /

D
D

Quality in6gale de I'impression

Includes supplementary material /
Comprend du matehel supplementaire

Pages wholly or partially obscured by errata slips,
tissues, etc., have been refilmed to ensure the best
possible image / Les pages totalement ou
partiellement obscurcies par un feuillet d'errata, une
pelure, etc., ont ete filmees a nouveau de fafon a
obtenir la meilleure image possible.

Opposing pages with varying colouration or
discolourations are filmed twice to ensure the best
possible image / Les pages s'opposant ayant des
colorations variables ou des decolorations sont
filmees deux fois afin d'obtenir la meilleure image
possible.

Additional comments/ Recipes on blank pages in n«nuscript.

Commentaires supplementaires:

This item is filmed at the reduction ratio checked below /

Ce document est filme au taux de reduction indique ci-dessous.

lOx

14x

18x

22x

26x

3nx

12x

16x

20x

24x

?Rx

QOv

The copy filmed here has been reproduced thanks
to the generosity of:

Legislative Library,
Fredericton.

The images appearing here are the best quality
possible considering the condition and legibility
of the original copy and in keeping with the
filming contract specifications.

Original copies in printed paper covera are filmed
beginning with the front cover and ending on
the last page with a printed or illustrated impres-
sion, or the back cover when appropriate. All
other original copies are filmed beginning on the
first page with a printed or illustrated impres-
sion and ending on the last page with a printed
or Illustrated impression.

The last recorded frame on each microfiche
shall contain the symbol -^(meaning "CON-
TINUED"), or the symbol V (meaning "END")
whichever applies.

Maps, plates, charts, etc. may be filmed at
different reduction ratios. Those too large to be
entirely included in one exposure are filmed
beginning in the upper left hand corner left to
right and top to bottom, as many frames as
required. The following diagrams illustrate the
method:

L'exemplaire film* fut reproduit grace d la
gdn^rosit* de:

Bibliotheque legislative,
Fredericton.

Les images suivantes ont 6t* reproduites avec le

Sl7ane«llT' ,"'"'''* '^"" ^* '^ condition et
de la nettet* de l'exemplaire filmd, et en

fi°ma°gT''** "''"' "' conditions du contrat de

n!nir*T-^'"*' originaux dont la couverture en
paper est impnmAe sont filmds an commenpant
par le premier plat et en terminant soit par la
dermdre page qui comporte une empreinte
d impression ou dillustration, soit par le second
plat, selon le cas. Tous les autres exemplaires
originaux sont filmds en commenpant par la
premidre page qui comporte une empreinte
a impression ou dillustration et en terminant par
la dermdre page qui comporte une telle
empreinte.

Un des symboles suivants apparaitra sur la
dermdre image de cheque microfiche, selon le
cas: le symbole — ^ signifie "A SUIVRE ' le
symbol* V signifie "FIN".

J;?^f^l!?' '"*"'=^''«' tableaux, etc.. peuvent etre
filmds A des taux de reduction diffdrents
Lorsque le document est trop grand pour etre
reproduit en un seul clich6. il est film6 A partir
de I angle supdrieur gauche, de gauche d droite
et de haut en bas, en prenant le nombre
d images ndcessaire. Les diagrammes suivants
illustrent la mdthode.

MICROCOPY RESOLUTION TEST CHART

■'^ MSI and ISO TEST CHART No. 2,i

1.0

f.l

1.25

m j 2.8

2.5

^^ m

2.2

i: m

== —

^ Iii2

2.0

b-ui.^

1.8

1.6

^ >IPPUED_irvMGE

=1: ■f''i3 t-.st Main Street

. , 14609 USA

■■00 - Phone
■:'i389 - Fax

'^^.k

■%■ -^t

..J^ST-

Surprise

A PURE ^ /f^ ^ E°^
HARD -Zl W/^ r-

THE

"SURPRISE" COOK BOOK

CONTAINING

VAI.UABLK RECIPES IN AIJv THE DEPARTMENTS,
INCLUDING SICKROOM COOKERY

II Y

ANNE CIvARI-Cl^

fe^^tiJ^

MADE RPFXIAI-IA' KOR

ST. CROIX SOAP MANUFACTURING CO.
St. Strpiiex, N.B.

'•SfcX^viiijiiSN'U :*«SI'i /k;',

. t"./'l..,iV^.

U-^ ,"

Entered according lo Act of Parliament of Canada in
the year one tliousaud eight hundred and ninety-nine by
("•no. J. McLrKOD at the Department of Agriculture.

N. B. cn' I

nada in
nine by
e.

PREFACE.

As a general rule, I do not believe in prefaces, but feeling
bound to submit to the time-honored custom, I am free to con-
fess that had I known the labor necessary to produce a first-
class "Cookery Book," I should hardly have had the
resolution to commence it. However, I have done my utmost
to make it useful and acceptable to the ladies of the Dominion
of Canada. The recipes have been most carefully compiled,
and valuable assistance has been rendered me by friends in the
British Isles, France, Germany and the United States, to all of
whom I tender my most sincere thanks. I also desire to
record my grateful appreciation of the immense success my
'•Cookery Book" has met with. The number of orders
already received for it convinces me that I have supplied a real
want, and that my book will help my sisters to lighten their
toil and gladden the hearts of their families.

ANNE CLARKE.

- ^g^^gg* '

liai

* I

-1

'dfe -,'«•■

i.iaiiiii 11'j.tijifeBiiiiiy

K~*lt.ii

INTRODUCTORY OBSERVATIONS

"The number of inhabitants who may be suppo ted in any country
upon its internal produce depends about as much unon the state of tlie Art
of Cookery as upon that of Agriculture; but if Oxjkerybe of so much
importance, it certainly deserves to be studied with the grcitest of care.
Cookery and Agriculture are arts of civilized nations. Savages understand
neither oi them."— Count KumforiTs Works, Vol. I.

The importance of the Art of Cookery is very great ; in-
deed, from the richest to the poorest the selection and prepara-
tion of food often becomes ific chief object in life. The rich
man's table is luxuriously spread; no amount of money is
spared in procuring the rarest delicacies of the season. Art
and Nature alike contribute to his necessities. The less
wealthy have, indeed, fewer resources, yet these may be greatly
increased by the knowledge of what may be called trifling
details and refinement in the art of cookery, which depend
much more on the manner of doing a thing than on the cost
attending it. To cook well, therefore, is immensely more
important to the middle and working classes than to the rich,
for they who live by the " sweat of their brow," whether mentally
orphysically, must have the requisite strength to support their
labor. Even to the poor, whose very life depends upon the
produce of the hard earned dollar, cookery is of the greatest
importance. Every wife, mother, or sister should be a good
plain cook. If she has servants she can direct the/ \ and if
not, so much the more must depend upon herself To such
we venture to give a few general hints. An old saying (to be
found in one of the earliest cookery books) : " First catch your
hare, etc.," has more significance than is generally supposed.
To catch your hare well, you must spend your income judi-
ciously. This is the chief thing. In our artificial state o

«8^k

■•!;fi^u>,:iA?:^k.i8HS.:-r-.-;:||j|n

Dominion Cook Book.

■m

society, every income, to keep up appearances, has at least
half as much more to do than it can afford. In the selection
of provisions, the i^es/ is generally the cheapest. Half a pound
of good meat is more nutritious than three times the amount
of inferior. As to vegetables buy them fresh. Above all, where
an income is small and there are many to feed, be careful that
all the nourishment is retained in the food that is purchased.
This is to be effected by careful cooking. Cleanliness is an
imperative condition. Let all cooking utensils be clean and in
order. Uncleanliness produces disorder, and disorder con-
fusion. Time and money are thus wasted, dinner spoiled, and
all goes wrong. In the cooking of meat by any process what-
ever, remember, above all, to cook the juices in it, not out oi
it.

BOILING.

In boiling put the Kieat, if fresh, into cold water, or, if salt,
into luke-warm. Simmer it very gently until done. It is a
general rule to allow a quarter of an hour to every pound of
meat: but in this, as in everything else, judgment must be
used according to the bone and shape of the joint, and accord-
ing to the taste of the eaters. All kinds of meat, fish, flesh and
and fowl, should be boiled very slowly, and the scum taken off
just as boiling commences. If meats are allowed to boil too fast
they toughen, all their juices are extracted, and only the fleshy
fibre, without sweetness, is left ; if they boil too long they are
reduced to a jelly, and their nourishing properties are trans-
ferred to the water in which they are boiled. Nothing is more
diflicult than to boil meat exactly as it should be ; close atten-
tion and good judgment are indispensable.

ROASTING.

In roasting meat the gravy may be retained in it by pricking
the jouit all over with a fork and rubbing in pepper and salt.'
Mutton and beef n^ay he underdone, veal and pork must be

r.*U.i.*»^. ■

-*^-

Introductory Observations.

well cooked. Young meat generally requires more cooking
than old ; thus lamb and veal must be more done than mutton
and beef. In frosty weather meat will require a little more time
for cooking. All joints for roasting will improve by hanging a
day or so before cooking.

BROILING.

Broiling is the most nutritious method of cooking mutton
and pork chops, or beef ard rump steaks, kidneys (which
should never be cut open before cooking), etc. Have the
gridiron clean, and put over a clear fire ; put the meat on it ;
'•keep it turned often." This last is a common direction in
books, but the reason why is never stated ; it is to keep the
gravy in the meat. By letting the one side of a steak be well
done before turning, you will see the red gravy settled on the
top of the steak, and so the meat is hard and spoiled. This is
cooking the gravy out of, instead of keeping it in, the meat to
nourish the consumer. Ne\ stick the fork in the meaty
part ; you will lose gravy if you do. Be sure to turn often, and
generally the chop or steak is done if it feels firm to the fork ;
if not done it will be soft and flabby. It is economical to
broil well. Many a very little piece of meat, nicely broiled,
with gravy in it, well seasoned with pepper and salt, a very
little butter on it, and served up quite hot, will make a better
and more nourishing meal than four times the amount of
badly cooked in the frying pan.

FRYING.

Although very bad for chops or steaks, the frying pan is
indispensable for some things, such as veal cutlets, lamb chops
(sometimes), fish, pancakes, etc. Most meats and fish are
usually fried with egg and bread crumbs. The frying pan
must be kent clean This is verv essentiaU as the dirt that
sticks to the pan absorbs the fat, prevents the meat browning,
and turns it a nasty l)lack color. Have a clear brisk fire, as

'"iiiilM'IgfeifjMMiBWili

r^^*»w^

The Dominion Cook Book.

■i.

the quicker meat is fried the tenderer it is. According to what
is to be fried, put little or much fat in the pan, fish and pan-
cakes require a considerable quantity. The fat must always
doi/ before putting the meat into it ; if not it coddles. For
veal cutlets a little butter is best and most economical, as it
helps to mahe the gravy ; but even this expense may be
dispensed with, if incompatible with the income of the family,
and yet the cutlets be well cooked. Most have a few slices of
bacon with either cutlets or liver ; the fat from this, if the bacon
be not rank, will do very nicely ; and if the meat be well
flavored and fried quickly, and some nice gravy made to it, few
persons would know the difference. Some like thickened and
some plain gravy to these fried meats ; some a large quantity,
others very little ; all these must be accommodated. To make
these gravies, have ready a little burnt sugar to brown with ;
empty the pan of the fat, if it be, as is most likely, too rank to
use ; put some warm water, as much as you wish to make, in
the pan ; mix very smoothly sufficient flour and water to
thicken it to taste ; into this put as much butter as you like to
use (a little will do, and more will make it richer) ; pepper and
salt it sufficiently ; stir it very smoothly into the pan, while the
water is only warm ; stir it well until it boils, and brown it with
the burnt sugar to your taste. This will be a cheap and very
nice gravy for all fried meats ; and where meat is short, chil-
dren are very fond of such over potatoes, haricot beans, or
even bread in their plates ; and not being too rich or greasy it
will not disagree with them. Care must be taken after the
gravy is boiled not to let it boil fast for any length of time, as
all thickened gravies, hashes, etc., boil away very fast and dry
up ; neither must it stand still in the pan ; a whitish scum then
settles on the top and spoils the appearance of it. On the
plainest and humblest table, dishes may as well look inviting.
N. B.— For all frying purposes be particular that the pan is
thoroughly hot before using.

wmmmm

ig to what
and pan-
st always
les. For
lical, as it
; may be
le family,
r slices of
he bacon
: be well
to it, few
ened and
quantity,
To make
wn with ;
rank to
make, in
water to
)u like to
pper and
while the
'n it with
and very
lort, chil-
)eans, or
greasy it
after the
"time, as
and dry
;um then
On the
inviting,
le pan is

*^^^m

■•PjCf

CroWdSe, of Scotch 8oup-Ingredients-2 gallons of liquor
from meat, J4 pint of oatmeal, 2 onions, salt and pepper.
Any kind of liquor, either salt or fresh ; remove all fat from
it andputinastewpan. Mix the oatmeal with a quarter of a pint
of the liquor, into a smooth paste; chop the onions as finely
as possible, and put them into the paste, add salt and pepper
to taste Allow the liquor to boil before stirring in the paste,
boil twenty minutes, stirring occasionally to prevent it getting
lumpy. N.B— Salt to be omitted if salt liquor is used.
2 Macaroni Soup-Ingredients 5 cts. worth of bones, i tablespoon-
Moi salt and peppercorns, i good sized turnip and 4 lejs 2
carrots. 4 onions, 2 cloves, i blade of mace, i bunch of herbs, i.e.
marjoram, thyme, lemon-thyme and parsley, ^ lb. of macaroni.
Time required about two and one half hours. Break up the
bones and put them into a stewpan with cold water enough to
cover them and one quart more. When on the point of boiling put
in a tablespoonful of salt to help the scum to rise, then take the
turnip, peel it and cut it in quarters ; then take two carrots, wash
and scrape them ; take also four leeks, wash and shred them up
finely; now take four onions, peel them and stick two cloves into
t^^m ; then skim the soup well and put in the vegetables, add a
blade of mace and a teaspoonful of peppercorns, then allow soup
to simmer gently for two and one-half hours, then take one-
quarter pound of macaroni, wash and put in a stewpan with plenty
of cold water and a little salt. Allow it to boil until tender then
strain off the water and pour some cold water on, to wasli the
macaroni again ; then cut in small pieces and it is ready tor tne
soup. When the soup is ready for use strum it over tne

macaroni.

.•;

S^-- ,.»■

■.■o,„0^

S~^^^ESE

m^k

'iMum

The Dominion Cook Book.

■^'!

3. Milk Soup— Ingredients— 4 potatoes, 2 leeks or onions, 2 oz. of
butter, ixi)per j4 oz- ^^f salt, i pint of milk, 3 tablespoonfuls of tapi-

oca.

Put two quarts of water into a stewpan, then take four potatoes,
peel and cut in quarters, take also two leeks, wash well in cold
water and cut them up ; when the water boils put in potatoes
and leeks, then add the butter, salt, and pepper to taste. Allow
it to boil to a mash, then strain the soup through a cullender,
working the vegetables through also ; return the pulp and the
soup to the stewpan, add one pint ot milk to it and boil ; when
boiling, sprinkle in by degrees tapioca, stirring all the time;
then let it boil for fifteen minutes gently.

4. Tapioca Soup — Ingrec'ients— i pint of white stock, I oz. of tapioca,

yoli<s of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt.

Put stock on to boil, then stir in gradually the tapioca, and
allow it to simmer until quite clear, then to the yolks of the eggs
add the cream or nilk and stir with wooden spoon, strain into
basin. Take stock from the fire to cool a little, add by degrees
three tablespoonfuls of it to the liaison, stirring well all the
time. Then mix all together, stir well, and add pepper and
salt to taste. Warm before serving, but do not boil.

5. Spritlfir Vegetable Soup -Ingredients- 2 lbs. of the shin of

beef, 2 lbs. of knuckle of veal, a little salt, 2 young carrots, i turnip,
I leek, '4 head of celery, i cauliflower, I gill of peas, )^ of saltspoon-
ful of carbonate of soda.

Cut the mea! from the bone — do not use the fat ; break the
bones in halves, do not use the marrow. Put the meat and
bones into a stock pot with five pints of cold water, a teaspoon-
ful of salt will assist the scum to rise, boil quickly and remove
scum as it rises, then simmer gently five hours. Cut carrots
and turnips in slices, the head of celery and leek, wash well and
cut in squares, put the cauliflower in sp-igs after washing. One
hour before serving add vegetables ; the sprigs of cauliflower can
be put in fifteen minutes before serving. Put one gill of peas,
a teaspoonful of salt, a quarter of a saltspoonful of soda into
boiling water and boil fifteen minutes, then put peas in tureen
and pour soup over them.

6. Good Gravy Soup- Ingredients- 1 lb. of beef, i lb. of veal, i lb.
of mutton, 6 quarts of water, i crust of bread, i carrot, I onion, a
little summer savory, 4 cloves, pepper, and a blade of mace.

Cut the meat in small pieces and put into the water, with

■r-mm.'-Mi-.

Soups.

, 2 oz. of
als of tapi-

when

with

the crust of bread toasted very crisp. Peel the carrot and
onion, and, with a little summer savory, pepper, four cloves,
and a blade of mace, put in the stewpan. Cover it and let it
stew slowly until the liquor is reducea to three quarts. Then
strain it, take off the fat, and serve with sippets of toast.

7, SCOth Mutton Broth— Ingredients— 2 qts. of water, neck of

mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of
Scotch barley, salt to taste, some chopped parsley.

Soak a neck of mutton in water for an hour ; cut off the
scrag, and put it into a stew-pot with two quarts of woter. As
soon as it boils skim it well and then simmer it an hoar an a
half; then take the best end of the muiton, cut it into pieces
(two' bones in each), take some of the fat off, and put as many
as you think proper ; skim the moment the fresh meat boils up,
and every quarter of an hour afterwards. Have ready four or
five carrots, the same number of turnips, and three onions, all
cut, but not small, and put them in soon enough to get quite
tender ; add four farge spoonfuls of Scotch barley, first wetted
with cold water. The meat should stew three hours. Salt to
taste, and serve all together. Twenty minutes before serving
put in some chopped parsley. It is an excellent winter dish.

8. A Roast Beef and Boiled Turkey Soup— Ingredients-

Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 tur-
nips, yi doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of
flour, some bread.

Take the liquor that the turkey is boiled in, and the bones
of the turkey and beef; put them into a soup-pot with two or
three carrots, turnips and onions, half a dozen cloves, pepper,salt,
and tomatoes, if you have any; boil it four hours, then strain all
out. Put the soup back into the pot, mix two tablespoonfuls
of flour into a little cold water ; stir it into the soup ; give it
one boil. Cut some bread dice form, lay it in the bottom of
the tureen, pour the soup on to it, and color with a little soy.

9. Veal or Lamb Soup— Ingredients— Knuckle of veal, 2 onions, 5

or 6 turnips, some sweet marjoram, salt and cayenne pepper, flour,

6 or 8 potatoes, a few dumplings, I tablespoonful of burnt sugar.

Take a knuckle of veal, crack the bone, wash, and put it on

to boil in more than sufficient water to cover it. After boiling

some time, pare, cui, unu wiXhii iwo onion^, uvw ^^r ^!.~- ir...!i -•,

and put in with the meat. When this has boiled one hour add

some sweet majorara, rubbed fine.with salt and cayenne pepper

!.*»* .

MiilliikkiSyMili'

-ig-

'$.

The Dominion Cook Book.

to taste. Then take flour, whicli mix with cold water to the
consistency of cream and add to the soup while boiling. Care
must be taken not to make it too thick. Then pare and cut
into small pieces six or eight potatoes, which add about half
an hour before lacing served ; and about ten minutes before
sending to table put in a few dumplings. As veal makes a
white soup, the color is much improved by adding a table-
spoonful of burnt sugar. This soup may be thickened with
rice, if preferable.

10. French Soup -Ingreilients— i sheep's head, 3 qts. of water,

I bunch of sweet herbs, I teacupful of pearl barley, 6 onions, i
turnip, I carrot, few cloves, mushroom catsup, butter and floi.'.r.

Take one sheep's head, remove the brains, and steep it as
before. Put it into a saucepan with three quarts of water, one
teacupful of pearl barley, six onions, one turnip, one carrot, a
bunch of sweet herbs, and a few cloves. Let it simmer gently
for about five hours, then remove the head ; strain and rub the
vegetables through a sieve, or leave them whole, according to
taste ; Let it stand all night, and when cold take off every par-
ticle of fat ; cut up the meat from the head into small pieces
and warm it up in the soup. Season to taste, add a little mush-
room ketchup, and thicken with butter and flour. This will
be found very little inferior to mock turtle soup.

11. Greek Soup — Ingredients — 4 lbs. of lean beef, i lb. of lean mut-

ton, I lb of veal, 4 ozs. of lean ham, 4 carrots, 4 onions, i head of
celery, a little soy, a few allspice and a few coriander seeds, some
pepper and salt, 10 qts. of water.

Cut up the beef, mutton, and veal into small pieces and
throw into a stewpan with ten quarts of cold water ; add a
little salt, and then place on the stove to boil ; take off the
scum, add a little cold water, and take off the second scum ;
then cut up the carrots, onions and celery and throw in the
pot ; add a little more salt, a few allspice and coriander seeds ;
let it simmer six hours, color the soup with a little soy, and
strain it through a fine cloth ; take off any fat that may be on
the soup with a sheet of paper ; before sending to table boil
the soup, and place in the tureen a little fried lean ham cut
mto small pieces.

t2. Glb'et Sotsp— Ingredients— 3 sets of ducks' giblets, 2 lbs. of beef,
some bones, shank bones of two legs of mutton, 3 onions, some
herbs, pepper and salt, carrots, 3 qts. of water, ^ pt. of cream, I
oz. of butter, i spoonful of flour.

Soups.

Thoroughly clean three sets of clucks' giblets, cut them in
nieces and ew with two pounds of beef, some bones, the
S Sones^ Sf two legs of'mutton, three -^^ ---' ^^^
herbs pepper and salt to taste, and carrots, for three hours m
three quTrL of water. Strain and skim, add one quarter pint

S cream mixed with one ounce ^ V,""" ro^v tt S'ard
spoonful of flour and serve with the giblets. (Only the gizzard

should be cut).

,, ral*« Head SOUD-Ingredients-r 1^«- "f ^hin of beef, ^ little

Cayenne, some pounded mace, some forcemeat.

III z^:^p. -Tir Vcrerrvr dS ^

iquor, train and skim and lea. five pints ■■-, -8=/-«P-

Lith thP flesh of the head cut mto dice ; use all the skin ana
ToLe but only part of the flesh. Simme. till quite tender,
sSg in eight ounces of fine rice flour, one quarter teaspoon-
fn of cavenne pounded mace, and some more broth or water
[? thicke^than 'batter. Boil ten minutes, and serve the soup
with frit-d forcemeat.

M..ll»o-«ta.wnv Soup— Ingredients-Some good butter, 3 or

14, M U I lagaxawrny «»*•;• f ,, p^, f^,„, ri/nts of bndmc stock,

d large onions, limbs of a rabbit or fow., 5/2 P^s. 01 d j, >

rice, the juice of a lemon.
Slice and fry in some good butter three or four large onions ;

boiling stock, and stew gently one h^^J; //'.I f p,^°s ^nore

■•I

i,°fiflifcii.^#ii -' ■ . j^^^sq-^^

Tmb DoMrifio.N Cook Book.

')1^

and some like the taste of freshly grated cocoa nut, but it is by
no means generally admired. Send to table with carefully
lx>iled rice. The juice of a lemon added before serving is an
improvement.

IS- Oyster Soup A La Reine— Ingredients— 2 or 3 doz, small
oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt.
boiling cream.

Two or three dozen small oysters to each pint of soup
should be prepared. 'J ake the beards and simmer them sepa-
rately in a little very pale veal stock thirty minutes. Heat two
quarts of the stock, flavor with mace and cayenne, and add the
stramed stock from the oyster beards. Simmer the fish in
their own liquor, add to it the soup and one pint of boiling
cream. Put the oysters in a tureen, pour over the soup, and
serve. If not thick enough thicken with arrowroot or butter
mixed with flour.

16. Chicken Soup (Brown)— Ingredients— i or 2 fowls, a bunch of

herbs, I carrot, i onion, 2 oz. of lean ham, 2 oz. of butter, pepper
and salt, 2 qts. of good stock, and a little roux, a few allspice, a
little grated nutmeg and mace.

Cut up the carrot and onion, and fry in two ounces of good
butter a nice light '.^rown, add the ham and fowl cut up small,
taking care to break up the bones with a chopper, add the stock
and boil until the fowl is cooked to rags ; thicken with a little
roux, add the allspice and mace and a little grated nutmeg, color
with a little soy, add seasoning to taste. Serve with the soup
some plain boiled rice.

17. Beef Gravy Soup-Ingredients-Some beef water, 2 oz. of salt

o every gal. of water, 4 turnips, 2 carrots, some celery, 4 young
lufrb ^ "^^ ^ ""'°"' -^^ t*-'aspoonful of peppercorns, some savory

Various parts of beef are used for this ; if the meat, after the
soup IS made, is to be sent to the table, rump steak or the best
parts of the leg are generally used, but if soup alone is wanted,
part of the shin with a pound from the neck will do very well.
1 our cold water on the beef in the soup pot and heat the soup
slowly, the slower the better, letting it simmer beside the fire
strain it carefully, adding a little cold water now and then, put in
two ounces of salt for every gallon of water, skim again, and put
in tour turnips, two carrots, some celery, four young leeks, six
Cloves stuck into an onion, half a teaspoonful of peppercorns.

Soups.

I
I

and some savory herbs ; let this soup boil gently for six hours ;

Strain
18

Rice-Flour Soup-Ingredients-A little cold broth, 8 oz. of fine
Tfce.fluu? 2 q,s. of fastS^oilinu broth, mace, cayenne and salt,
2 dessertspoonfuls of currie powder, juice of ;^ a lemon.

Mix to a smooth batter, with a little cold broth, eight oz. of
fine rice-flour, and pour it into a couple of quarts of fast boiling
broth or gravy soup. Add to it a seasoning of mace and cay-
enne witl I little salt if needful. It will require but ten
minutes boiling. Two dessertspoontuls of currie powder, and
the strained juice of half a moderate sized lemon, will greatly
improve this soup ; it may also be converted into a good com-
mon white soup (If it be made of real stock) by the addition of
three quarters of a pt. of thick cream to the rice.
19 Milk Soup With Vermicelli -Insidients-Salt, 5 pts. of

boiling milk, 5 oz. of fresh vermicelli. . u -v

Throw a small quantity of salt into five pints of boiling
milk, and then drop lightly into it five ounces of good fresh ver-
micelli ; keep the milk stirred as this is added to prevent is
gathering into lumps, and continue to stir it very frequently
from fifteen to twenty minntes, or until it is perfectly tender.
Tne addition of a little pounded sugar and powdered cinnamon
makes this a very palatable dish. For soup of this description,
rice, semolina, sago, cocoa-nut, sago and macaroni, may all
be used, but they will be required in rather smaller proportions
to the milk.

20 Green Pea 8oup-Ingredients-4 lbs. of beef. >^ pk. of green
pea;, I gal. of water, Yz cup of rice-flour, salt, pepper and chopped
parsley.
Four pounds beef, cut into small pieces, half a peck of green
peas, one gallon water, half a cup of rice-flour, salt, pepper and
chopped parsley ; boil the empty pods of the peas in the vjater
one hour before putting in the beef. Strain them out, add the
beef and boil slowly for an hour and a half longer. Halt an
houi^ before serving, add the shelled peas, and twenty minutes
later, the rice-flour, with salt, pepper and parsley. After adding
the rice-flour, stir frequently, to prevent scorching, btrain into
a hot tureen.

2T Ceierv Soup— Ingredients— The white part of 3 heads uf celery,
>^ a lb. of rice, i onion, i qt. of stock, 2 qls. of milk, pepper and
salt, and a little roux.

1^^'.

»Wrtiiiiifi<ilhr.r'.-

, j mm^'^

1 3

The Dominion Cook Rook.

"*Jlmi

Cut up the celery and onions very small, boil them in the
stock until quite tender, add the milk and the rice, and boil to-
gether until quite a pulp, add pepper and salt and a little roux,
strani through a fine hair sieve or metal strainer, and boil a few
mmutes, taking care it does not burn. Serve s TUe small crou-
tons of fried bread with it.

22. Tomato Soup-Ingre(Hent.s--4 lbs. of tomttoes, 2 onions, x

earn. I, 2 (jts of slock or brot' pepper and salt, r. Utile roux. 2 oz.
of frc.-.h butter. '

Cut up the onions and carrots, place them in a stewpan with
the butter, and lightly fry them. Take the seeds out of tlie
tomatoes, then put them in the stewpan with the fried onions
and carrot, add the stock, pepper and salt, and let them boil for
one hour, occasionally stirring them : add a little roux to thicken
the soup, and strain through a fine hair sieve. Serve the soup
very hot, and send to table with it some small pieces of fried
bread, sprinkled with chopped parsley.

23. White Soup-Ingredients— 6 oz. of sweet almonds, 6 oz. of the

breast of ro.isted chicken, 3 oz. of white bread, some veal stock, i
pt. ol thick cream.

Pound six ounces of sweet almonds, six ounces of the breast of
roasted chicken, and three oz. of white bread soaked in veal
stock and squeezed dry. Beat all to a paste and pour over it
two quarts of boiling veal stock, strain through a hair sieve, add
one pint of thick cream, and serve as soon as it is on the point
of boiling. ^

24. Apple Soup-Ingredients— 12 large fre::i apples, 2 spoonfuls of

sugar or syrup, ^ lb. of raisins or apples, i spoonful of potato meal.
Dry well twelve large fresh apples.cut them in quarters, and
put them into a pan with boiling water. When the soup has a
strong taste of apples, strain it through a hair sieve, and add
more water, until there are about nine pints ; add two good
spoonfuls of sugar or syrup, half a pound of well-washed and
picked raisins, or apples pared and cut in pieces, which must be
boiled until soft. The soup is to be thickened with a good
spoonful of potato-meal, dissolved in a little water. It is best
cold-

2'). SOUD A La. DflUnltiMA l.^rrr'-A'-'-r'^- < J~ r< 1 '

^ - ^ " — -- — p- -^ i.i^ri.n,;.nt:! — o puuijus u: lean ocer,

4 carrots, 2 turnips, 4 onions, i head of celery, 4 oz, of lean ham,
pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few
allspice, 2 blades of mace, 5 qts. of water.

mmmmmmm

Soups.

«9

(

Cut up the onions, carrots, turnips, and celery into small
nieces • .id lay in the bottom of a large stewpan ; cut up the six
fls of an beef, and lay on the top of vegetables, sprinkle a
iinie salt over it, and cook over the Ore (takmg care it does not
burn) for two hours, add five quarts of water, and bring it to a
boil : take off the fat and scum, add a httle more co d water
and throw in two blades of mace, two bay leaves, a bunch of
herbs, four ounces of lean ham cut up very ''"^"'^"^ .^J^^f /;i;'";'
color a lifiht brown with a little soy, and simmer for five hours,
and then^train through a fine cloth, and with a sheet of papa-
take off any floating fat ; boil again, and before serving throw
in the soup some green taragon leaves, and a little chervil.
26 Julienne SOUp-InRredients-i carrot, i turnip, i stick of celery,
'^' 3 pa""ps 2 or 3 cabbage leaves, butter. I lettuce, i handful of
sorrel and chervil, stock, salt and pepper.
Cut in very small slices a carrot, a turnip, a stick of celery,
three parsnips, and two or three cabbage leaves, put them in a
saucepan with butter and give them a nice color, shaking the
saucepan to prevent them from sticking to the l^o^^'^^cn add a
lettuce and a handful of sorrel and chervil torn in small pieces
moisten these with stock and leave them on the fire for a few
minutes, then boil up, add the whole of the stock and boil
gently for three hours ; season with salt and pepper.
27 Asoaraeus Soup-Ingredients -25 heads of asparagus, I qt. of
^' sfofk I t" lespoonful of Hour, I oz. of butter, sugar, pepper and
silt j'some spiiach greening, i pat of fresh butter or i g.U of cream,
small dice of bread.
Take twenty-five heads of asparagus put them ^"^ sauce-
pan with a quart of stock, free from fat, let them boil till quite
Tne remove the asparagus, pound it i" ^ "^^^^^V^'" /of of
through a sieve ; mix a tablespoonful of flour and one oz. of
butter in a saucepan on the fire, add a little -g-- P^PP^ ^^^
salt Quantity sufficient for the asparagus pulp, and the stock in
;tcS the Sparagus was originally boiled ; let the whole come
to a boil, then put in a little spinach greenmg, and lastly a pat
of fresh butter, or stir in a gill of cream. Serve over small dice
of bread fried in butter.
28. Spanish Soup(i)-I.^gredients_i;^ lbs.ofmuUonorje^^^^^

"lbs. of garbanzcs or cinck peas, i sIicl- ui Ic^u r.-.-. r.a,..,

game or poultry, a little bac;on, salt, vegetables.

Throw one pound and a half of either mutton or veal into a

[**•€'■

■..<^.„. ■mL-iiM:^'r. .m. .m^ . -jf-p^i ■ j^

The Dominion Cook Book.

«*

' 1 water Ahc S[>aniarcls use a pipkin, called in the

v< ._ : a " mam. !('/), one pound and a half of "garbanzos,"
or chick '»eas, one good slice of lean raw ham, and any de fin's
(no matter lUW siiuill) of game or poultry. Cook gently with
the hd on, skim, and add a litik- ba on cut small, and as much
salt as necessary ; cook for anoUicr hall" hour, then pour off the
br(/th slowly, to \n used afterwards for the soup and sauce;
add as much vegetahii; as yr-i please, thoroughly well washed,
tMii' rook over a clear fire uiilil 'otic. About five minutes be-
fore t, e 011a is ready, it is de //ipteur in Madrid kitchens to
throw in a pii'ce of " chorizo " (black pudding). Serve the
meat separately on one dish, the vegetables on another, and in
a third the sauce for the whole, either of the following being
appropriate.

TOMATO. — Cook three or four juicy tomatoes until
quite tender, and pass them through a sieve. Add some of
the broth, some vinegar and salt, to the puree.

PARSLEY. — Pound some young parsley and bread crumbs
in a mortar. Moisten with the broth, add vinegar and salt to
taste.

These sauces should properly be served in a small silver or
china bowl, surrounded by vegetables. For the tomato, spring
and summer vegetables, and for the parsley sauce, those of
autumn and winter are customarily used, with the rigorous
exclusion, in both cases, of cabbage.

A Cocido compounded of the above ingredients, without the
auxiliary black pudding or vegetables, the Spaniards call a
•• Puchero," de los enfermas.

29. Spanish Soup (2)— Ingredients— i clove of garlic, 7 well dried
Ijcins or almonds, olive oil and water, vinegar and salt, bread
crumbs.

The second soup, Ajo bianco, or white garlic soup, is more
intricate in its manufacture, though compounded of as quaint
and unlikely materials. It is extensively eaten in Andalusia.
To be completely veracious, I must of necessity commence
with that formidable brother to our harmless, necessary little
onion — big garlic. Pound one clove of garlic and P'^ven well
dried beans, or better still, almonds in a small spice iue. tar to
a smooth paste. Moisten this paste with olive oil, drop by
drop, then water by degrees, so as to thoroughly .i.c^iporate
and amalgamate the whole. Add until it is sufficiently wet to

Soups.

Ingredients — yi pt- of
f one egg, I gill of

soak some V)read, which must he added later on, t^ouring m
some vinegar and a Httle salt, 'hen put in the bf> •.d < nimbs,
size of half an almond, and all av it to soak. A "ul mixing
of the bowl, ; id this quaint ai.d perfc( tly national dish awaits
your consumption.

30. Barley Soup (Creme D'Orgc)

pearl tiariey, i qt. of white !"rk, ilu
cream, H pat of frcth liuttcr, bread
Boil half a pt. of pearl barley in a qt. of white stock till it is
reduced to a pulp, pass it through a hair sieve, and add to it
as much well flavored white stock as will give a puree of the
consistency of cream ; put the soup on the fire, when it boils
stir into it, off the fire, the yolk of an egg beaten up with a gill
of crcar.i ; add half a pat of fresh butter, and serve with small
dice of bread fried in butter.

31. Lobster Soup (Bisque) — ingredients— l lobster, butter,

pepper, sail and grated nutmeg, bread crumbs, stock, i tablespoon-
ful of flour, bread.
Pick out all the meat from a lobster, pound it in a mortar
with an equal quantity of butter until a fine orange-coU red
pulp is obtained ; to this add pepper, salt and grated nutmeg
to taste. I'ake as much bread crumhs as there is lobster pi.ip,
soak them in stock, then melt a piece of butter in a saucepan,
amalgamate with it a heaped tablespoonful of flour ; mix the
lobster pulp with the bread crumbs, and put them into the
saucepan with the butter and flour, stir well and add more
stock until a puree is obtained, rather thinner in consistency
than the soup should be. Put the saucei)an on the fire, stirring
the contents until they thicken and boil ; draw it then on one
side, and carefully skim off superfluous fat, then strain the
soup through a hair sieve, make it boiling hot, and serve with
small dice of bread fried in butter.

32. Soup made "from Bones— Ingredients— Bones of anyfreshly
roasted meat, remnants of any poultry or game, fresh livers, gizzards,
necks, combs of any poultry, i slice of lean ham, salt, I onion, I
turnip, I leek, i head of celery, 4 carrots, 3 tomatoes, ^ of bay
leaf, 3 or 4 cloves, 6 pepper corns, 3 allspice, i bunch of parsley and
chervil, tapioca, sago, vermicelli or semolina.
Have the bones of any freshly roasted meat— beef, veal,

_._,_i. ..«„.'„^., ^-..iff^n <->•• lotviK V-irol'''^" iir^ infr» lnrci<;h pieces,

porn., veilisv,-::, liiLiitt.-;! Oi imi..- •-! — j- ----' 1 '

the four first sorts may be mixed with advantage, while mutton
and lamb are better alone. Add the carcases or remaining

Wia^rjiT*

'§^4

'-•.>- M:^ia&k

wrmmf-.--

i^^t^

The Dominion Cook Book.

limbs of any roast poultry — ducks, fowls, pigeons, geese, turkey
or game, and the fresh livers, gizzards, necks, and combs of
any poultry you hajipen to be going to cook the same day, and
a slice of lean ham if you have it. Put all these together in an
earthen soup pan that will stand the fire and will hold one-
third more cold water than you require for your soup to allow
for the loss in boiling ; fill with water, and place on a brisk fire
till it boils. Then add salt (less quantity if there be ham in
the soup), one large onion, one large turnip, one large leek,
one head of celery, four large carrots, three sliced tomatoes, a
quarter of a bay leaf, three or four cloves stuck into a carrot or
turnip, six whole peppercorns, three allspice whole, and, finally,
a good-sized bunch of parsley and chervil tied together. We
find a piece of calfs liver and a fresh young cabbage an im-
provement, but this is a matter of taste. When boiling skim
thoroughly, and take the pot off the fire, placing it quite at the
edge so as merely to simmer gently — or, as the French call it, to
smiVe — for six hours at least. The great art in making this
sort of simple broth is never to let the fire go down too much,
nor to allow the soup to boil too fast, so as not to require
filling up with other water to replace what has been consumed
— or, rather, wasted by rapid ebullition. Half an hour before
you require your soup take it off tho fire and strain through a
cullender, then through a fine sieve, and j ut it on a brisk fire.
When quite boiling add tapioca, sago, vermicelli, or semolina,
scattering it lightly, and allowing one tablespoonful to each
person. Rice may also be used, but it requires a full half hour,
and consumes Tiore broth. We use this broth as a foundation
to every kind of vegetable purees.

33. Oxtail Soup (Clear).— Ingredients— I oxtail, 4 carrots, 4 onions,
2 turnips, i l)unch of herbs, little allspice, i head of celery, 2 qts. of
good stock, a little soy, pepper, salt, }i lb. of lean beef.

Cut up the oxtail into small pieces, well blanch them in salt
and water, boil them in water, throw into cold wr.ter. Cut up
the vegetables into small pieces (taking care to save some of
the best pieces for boiling to go in the soup to table), throw
them into a stewpan with the herbs, allspice, soy, pepper and
salt, put the oxtail on the top, cover with the gravy, and cook
until the tail is quite tender. When cooked, take out the tail,
and cut up half a pound of lean beef quite fine and throw in
the gravy, let it boil a few minutes, and strain through a cloth,

add t

cooke

sugar

-a

34-

'■-H.

watei

into <

place

it sin

of tai

'■■

ing.

care

tail.

St0V€

35. 1^

cleai

mac

quar

rem(

the

rem

Soups.

eese, turkey
1 combs of
ne day, and
;ether in an

hold one-
jp to allow
a brisk fire
be ham in
large leek,
tomatoes, a
a carrot or
md, finally,
ether. We
)age an im-
3iling skim
juite at the
:h call it, to
aking this
1 too much,

to require
; consumed
lour before
1 through a
I brisk fire.
' semolina,
ul to eacb
1 half hour,
foundation

ats, 4 onions,
ery, 2 qts. of

lem in salt
r. Cut up
ve some of
ble), throw
)epper and
, and cook
ut the tail,
id throw in
yh a cloth,

add the pieces of tail and some pieces of carrot and turnip
cooked as follows : Boil the vegetables in water, with a little
sugar, salt, and a small piece of butter. Serve very hot.

Oxtail Soup (Thick).— Ingredients— I oxtail, 6 carrots, 4 onions,
4 turnips, allspice, i head of celery, I qt. of water, I qt. of stock, a
pinch of pepper, sugar and salt, some roux.
Cut up the oxtail into small pieces, throw them into cold
water with a little salt, bring them to the boil, and throw them
into clean cold water. Cut up the vegetables into a stewpan,
place the oxtail on the top, cover with the water and stock, let
it simmer until the oxtail is quite tender, take out the pieces
of tail, add the roux to the gravy, also the sugar and the season-
ing Boil well together, strain through a fine hair sieve, taking
care to pass the vegetable pulp through, drop m the pieces of
tail, and bring to the boil. Let it stand on the side of the
stove until wanted.

Mock Turtle Soup-Ingredients-A knuckle of veal, 2 cow'l
heels, 2 onions, a few cloves, a little allspice, mace and sweet herbs,
2'A qts of water, I tablespoonful of sugar, 2 tablespoonfuls ol
walnut, I of mushroom catsup, i tablespoonful of lemon juice, force-
meat balls.
Put into a large pan or jar a knuckle of veal, two well-
cleaned cow-heels, two onions, a few cloves, a little allspice,
mace, and some sweet herbs ; cover all with two and a half
quarts of water, and set it in a hot oven for three hours 1 hen
Remove it, and when cold takeoff the fat very nicely, take away
the bones and coarse parts, and when required, put the
remainder on the fire to warm, with a tablespoonful of moist
sugar, two of walnut, and one of mushroom catsup ; add to
these ingredients the jelly of the meat. When it is quite hot
put in the forcemeat balls, and add a teaspoonful of lemon
juice.

36.

37.

Mock Turtle Soup— Ingredients— >^ a calfs head, ^ lb. of
butter U lb. of lean ham, 2 tablespoonfuls of mmced parsley, a
little minced lemon thyme, a little sweet marjoram and basi , 2
onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of
flour 1 14 doz. forcemeat balls about the si^.e of a nutmeg ; cayenne
and salt, to suit your taste ; the juice of i lemon and i Seville
orange, i dessertspoonful of pounded sugar, 3 qts. of best stock.

Prnr.eed as in Recipe No. 35 •

Onion Soup-Ingredients— Water that has boiled a leg or neck of
mutton, I shank bone, 6 onions, 4 car-ots, 2 turnips, salt to taste.

. i

I ^

ir«

m»*.''»tilg^'

i^iuMs

W-

The Dominion Cook Book.

Into the water tliat has boiled a leg or neck of mutton put
the carrots and turnips, shank bone, and simmer two hours,
then strain it on six onions, first sliced and fried a light brown,
simmer three hours, skim carefully, and serve. Put into it a
little roll or fried bread.

38. Tomato Soup— Ingredients— 8 middling sized tomatoes, i bundle
of sweet herbs, I clove of garlic, I onion stuck with 3 or 4 cloves,
a little allspice, whole pepper, salt to taste, I qt. of stock, 2 eggs.
Take tomatoes, cut them in two, and removing the pips of
watery substance, put them in a saucepan, with a bundle of
sweet herbs, a clove of garlic, an onion stuck with three or four
cloves, some allspice, whole pepper, and salt to taste. _ Place
the saucepan on a gentle fire, stirring contents occasionally.
When the tomatoes are thoroughly done, turn them out on a
hair sieve, remove the onion, garlic, and sweet herbs ; remove
also the moisture which will drip from the tomatoes ; then work
them through the sieve until nothing remains on thq top but
the skins. Have a quart of plain stock boiling hot, stir the
tomato pulp into it, and, removing the saucepan from the fire,
stir in two eggs, beaten up with a little cold water and strained.
Serve over small dice of bread fried in butter.

utton put

i'o hours,

It hrown,

into it a

s, I bundle
)r 4 cloves,
, 2 eggs.

e pips of
lundle of
:e or four
J. Place
asionally.
out on a
; remove
ben work
5 top but
, stir the
the fire,
strained.

rTtt M TTTtTTTTtTTTTTt* U T M T HM

rt Fi I s H |: < V

OBSERVATIONS ON DRESSING FISH.

If the fishmonger does not clean it, fish is seldom very
nicely done, but those in great towns wash it beyond what is
necessary for cleaning, and so by much washing diminish the
flavor. If to be boiled, some salt and a little vinegar should
be put in the water to give firmness ; but cod, whiting, and
haddock are far better if salted and kept a day ; and if not very
hot weather they will be better kept two days. Those who
know how to purchase fish may, by taking more than they want
for one day, often get it cheaper ; and such kinds as will pot
or pickle, or keep by being sprinkled with salt, and hung up,
or being fried will serve for stewing the next day, may then be
bought with advantage. Fresh water fish have often a muddy
smell and taste, to take off which soak it in strong salt and
water after it is nicely cleaned, then dry and dress it. The fish
must be put in the water while cold and set to do very gently,
or the outside will break before the inner part is done. Crimp
fish should be put into boiling water, and when it boils up put
a little cold water in, to check extreme heat, and simmer it a
few minutes. Small fish nicely fried, covered with egg and
crumbs, make a dish far more elegant than if served plain.
Great attention should be paid to the garnishing of fish, use
plenty of horse-radish, parsley and lemon. If fish is to be
fried or broiled it must be wrapped in a clean cloth after it is
well cleaned. When perfectly dry, wet with an egg (if for fry-
ing) and sprinkle the finest bread crumbs over it, then, with a
large quantity of lard or dripping boiling hot, plunge the fish
into it and fry a light brown ; it can then be laid on blotting
paper to receive any grease. Butter gives a bad color, oil fries

tUL firvacf- Of->l<->r <r»- ♦It^c<=. whri will nllnw fnrthp PYDPnse. Criirn-

ish with raw or fried parsley which must be thus done : when
washed and picked throw it again into cold water ] when the

Sfiiiiiik^^

^fj' WMkaWsi'

The Dominion Cook Book.

tit

LI.

iil

lard or dripping boils, throw the parsley into it immediately
from the water and instantly it will be green and crisp, and
must be taken up with a slice. If fish is to be broiled, it must
be seasoned, flavored and put on a gridiron that is very clean,
which when hot should be rubbed with a piece of suet to pre-
vent the fish from sticking. It nmst be broiled on a very clear
fire and not too near or it may be scorched.

39. Cod's Head and Shoulders (to boil)— Ingredients— i

cod's head and shoulders, salt water, i glass of vinegar, horse-radish.
Wash and tie it up, and dry with a cloth. Salt the water,
and put in a glass of vinegar. When boiling, take off the scum;
put the fish in, and keep it boiling very briskly about half an
hour. Parboil the milt and roe. cut in thin slices, fry, and
serve them. Garnish with horse-radish; for sauce, oysters,
eggs, or drawn butter.

40. Cod's Head and Shoulders— Ingredients— i bunch parsley,

I leiuon.. horse-radish, milt, roe and liver.

Tie it up, and put on the fire in cold water which will com-
pletely cover it ; throw a handful of salt into it. Great care
must be taken to serve it without the smallest speck of black
or scum. Garnish with a large quantity of double parsley,
lemon, horse-radish, and the milt, roe and liver, and fried
smelts if approved. If with smelts, be careful that no water
hangs about the fish ; or the beauty of the smelts will be taken
off, as well as their flavor. Serve with plenty of oyster or
shrimp sauce, and anchovy and butter. It will eat much finer
by having a little salt rubbed down the bone, and along the
thick part, even if to be eaten the same day.

Though it is important to buy fresh codfish, it is not quite
so well to cook it immediately, as, when freshly caught, it is apt
to be watery ; but when rubbed with salt and kept a day or
two, it acquires the firmness and creaminess so much prized.
Cod is better crimped than when cooked whole, the operation
of boiling being more successfully performed under these con-
ditions. The fish may be partially crimped by scoring it at
equal distances, without absolutely cutting it through into
slices ; but the effect of the operation is always to improve the
fish. When thoroughly cleaned the cod should be scored or
sliced at regular intervals of about one and a half or two inches,
then washed clean in spring-water, and laid in a pan of spring-

?-*--*»',

Fish.

I I-

water in which a handful of salt has been allowed to dissolve.
After about two hours' soaking in this brine, the fish may be
washed and set to drain. Some people boil the cod whole;
but a large head and shoulders contain all the fish that is pro-
ner to help, the thinner parts being overdone and tasteless,
before the thick are ready. But the whole fish may be pur-^
chased at times more reasonably; and the lower halt, u
sprinkled and hung up, will be in high perfection in one or two
days. Or it may be made saltcr, and served with egg-sauce,
potatoes and parsnips.

41. Salt Cod-Ingredients-Cod, vinegar (1 glass), parsnips, cream,
butter, flour.
Soak and clean the piece you mean to dress, then lay it all
night in water, with a glass of vinegar. Boil it enough, then
break it into flakes on the dish ; pour over it parsnips boiled,
beaten in a mortar, and then boiled up with cream and a large
piece of butter rubbed with a little flour. It may ^e served
as above with egg sauce instead of the parsnip, and the rtst
sent up whole ; or the fish may be boiled and sent up without
flaking, and sauces as above.

A2 Curry of Cod-Ingredients-Salt and cayenne, cod, onior«,
^ whi^ g°vy curry powder, butter, flour, 3 or 4 spoonfuis of crean.^

Should be made of sliced cod, that has been either crimped
or sprinkled a day to make it firm. Fry it of a fine brown with
onion; and stew it with a good white gravy, a little curry
powder, a r'ece of butter and flour, three or four spoonfuls of
rich cream, salt, and cayenne, if the powder be not hot enough.
Cod's Roes-Ingredients-I or inore cod's roes, i^ o^- of buUer,
2 eJgs, I teaspoonful of salt, i pinch of cayenne pepper, I grate of
nutmeg, I dessertspoonful of tomato or Mogul sauce or vinegar.
Boil one or more cod's roes, according to size, till quite set
and nearly done. Take them out of the water arid when co Id
cut them into slices three-quarters of an inch thick, ^ow put
into a small stewpan one and a half oz. of butter ; when made
liquid ovei the fire, take it off and stir into it the yolks of two
eggs, a small teaspoonful of salt, a pinch of cayenne pePPer, a
g?fte of ntumeg,'and a dessertspoonful of tomato ^or 2^^^^^^^
sauce, or the vinegar from any gouu piv.r.ic. xN.,.. .••■ •-- -
Lther, and stir it over the fire for two or three minutes to
thicken. Dip the slices of cod's roe in this sauce to take up as

ag If IB M ,11111 ) -

!■=

fffn

'■fe'

The Dominion Cook Book.

much as they will, lay them in a dish, pour over them any of
the sauce that may he left, put the dish into the oven for ten
minutes, and send to table very hot.

44 Crimped Cod and Oyster Sauce-Ingredients-Cod and

salt water.

Cut into two-inch slices the best part of a fresh cod, boil
them twenty or twenty-five minutes in boiling salted water •
serve on a napkin with the sauce in a tureen. '

45 Cod Steaks (with Mock Oyster Sauce)-Ingredients-

I tail of cod or head and shoulders, salt, and bread crumbs.
The most economical way of having cod steaks is to order
either the tail of a good-sized cod or a cods head and shoulders
so cut that there is sufficient to take off some steaks, and what
remains comes in for luncheon or the children's dinner the
following day. Sprinkle the cod with salt, and fry, either with
or without bread crumbs, a golden brown.

46. Codfish Baiis-Ingredients-Equal quantities of potatoes and

boiled codfish, i oz. of butter, i egg.

Take equal quantities of mashed potatoes and boiled codfish
minced fine ; to each half pound allow one ounce of butter and a
well beaten egg ; mix thoroughly. Press into balls between two
spoons ; drop into hot lard, and fry till brown.

47. Salt Salmon (to Souse)-Ingredicnts-i salt salmon, cayenne,

whole- allspice, a little mace, cold vinegar.

Take a salt salmon, wash and cover it with plenty of clean
water. Let it soak twenty-four hours, but be careful to change
the water several times. Then scale it, cut it into four parts,
wash, clean, and put on to boil. When half done change the
water; and when tender, drain it, put it in a stone pan, sprin-
kle some cayenne, whole allspice, a few cloves, and a little
mace over each piece ; cover with cold vinegar. This makes a
nice relish for tea.

48. Salmon (to Broil)-Ingredients-Salmon, pepper, salt.

Cut slices an inch thick, and season with pepper and salt •
lay each slice in half a sheet of white paper well buttered, twist
the ends of the paper, and broil the slices over a slow fire six
or eight minutes. Serve in the paper with anchovy sauce.

49- Salmon (to Pot)-Ingredients-Salmon, a little mace, 6 cloves,
6 whole pepper.?, butter. '

Take a large piece, scale and wipe, but do not wash it ; salt

Fish.

very well, let it lie till the salt is melted and drained from it,
then season with beaten mace, cloves, and whole pepper ; lay
in a few bay leaves, put it close into a pan, cover it over with
butter, and bake it ; when well done, draui it from the gravy,
put it into the pots to keep, and when cold, cover it with clari-
fied butter. In this manner you may do any firm fish.

50. Salmon (to Dry)-Ingrcdients— Salt, 3 or 40;. of saltpetre, 2

oz. of bay salt, 2 oz. of coarse sugar.
Cut the fish down, take out the inside and roe. Rub the
whole with common salt after scaling it ; let it hang for twenty-
four hours to drain. Pound three or four ounces of saltpetre,
according to the size of the fish, two ounces of bay salt, and two
ounces of coarse sugar; rub these, when mixed well, into the
salmon, and lay it on a large dish or tray two days, then
rub it well with common salt, and in twenty four hours more
it will be fit to dry ; wipe it well after draining. Hang it either
in a wood chimney or in a dry place ; keeping it open with
two small sticks. Dried salmon is eaten broiled in paper,
and only just warmed through; egg sauce and mashed pota-
toes with it ; or it may be boiled, especially the piece next the
head.

51. Salmon (Dried)— Ingredients— Flakes of salmon, 2 eggs, i pt.

cream, 2 or 3 oz. butter, l teaspoonful of flour, mashed potatoes.
Pull some into flakes ; have ready some eggs boiled hard,
and chopped large ; put both into half a pint of thin cream,
and two or three ounces of butter rubbed with a teaspoonful of
flcur ; skim it and stir till boiling hot ; make a wall of mashed
potatoes round the inner edge of a dish, and pour the above
into it.

52 Salmon (Fried with Anchovy Sauce) -Ingredients-
Some thin slices from the tail end of a salmon, anchovy sauce, flour,
bread crumbs, eggs, water, a little roux, a little cayenne pepper,
lard.
Scrape the scales off the tail end of a salmon, cut in thin
slices, dip them in flour, then in two eggs whisked up with a
tablespoonful of water, and a tablespoonful of anchovy sauce,
then dip them in bread crumbs, and fry in boiling lard for eight
__ i_„ -„:_., t^o . ^;oli tKam iin nn n nantin in a nice heao. and

sprinkle a little chopped parsley over them, and serve in a
sauceboat some sauce.

■■fV-

The Dominion Cook Book.

S3-

Salmon (Dressed. Italian Sauce)— Ingredients— two

slices, aliout 3 inclics thick, uf good salmon, 2 onions, I carrot, I
shallot, 2 gherkins, a few preserved mushrooms and a few capers, 3
oz. of butter, a little chopped parsley, i tablespoonful of anchovy
sauce, and a pt. of good stock, and a little roux.

Cut up two onions and one carrot into thin slices, and lay
them in the bottom of a baking dish with a little pepper and
salt and one ounce of butter ; lay the slices of salmon on the top
of the vegetables, cover them with buttered paper, and bake for
thirty-five minutes in a warm oven ; when cooked serve with
sauce made as follows : Cut up one shallot very fine.and lightly
fry in two ounces of butter, throw in a little chopped parsley, two
glu rkms chopped fine, and a few caperi. and mushrooms cut
up very fine, and one pint of good stock, a little roux to thicken,
and one tablespoonful of anchovy sauc- and a little pepper;
boil these ingredients together for thirty minutes, MfL the salmon
carefully on to a dish (taking care no onion or carrot hang to
it), pour the boiling sauce over it, and serve very hot.

54. Fresh Salmon (to Boil)— Ingredients-Fresh salmon, salt.

water. *

This fish needs more boiling in more water thar my other

fish. It is not wholesome unless thoroughly done. Make the

water quite salt ; boil, skim, then put in the salmon. Continue

to skim. For each half pound allow fifteen minutes. Lobster

egg, or drawn butter for sauce. '

55. Whitings (Fried)— Ingredients— Whitings, egg, bread crumbs.

Dip them in egg and bread crumbs and frv a cl.. Men

brown. Serve on a napkin, with shrimp or lobster sau. . .n a
tureen.

56. Lobsters (to Boil)— Ingredients-Lobsters, salt, water, salad

oil.

The heaviest are best. Put them alive into a kettle of salted
boihng water, and let them boil from half an hour to three
quarters, according to size. Then wipe them, and rub the shell
with a httle salad oil; this will give them a clear red color.
Crack the large claws without mashing them, and with a sharp
knife split the body and tail from end to end.

57. Lobsters (Potted)— Ingredients— Lobsters, mace, white pepper.

':n!t,

Half boil them, pick out the meat, cut it into small pieces,
season with mace, white pepper, nutmeg and salt, press close

Fish.

3»

crumbs.

Men

- . .ti a

:r, salad

into a pot, and cover with butter, bake half an hour ; put the
spawn in. When cold take the lobster out and put it into
the pots with a little of the butter. Beat the other butter in a
mortar with some of the spawn ; then mix that colored butter
with as much as will be sutificient to cover the pots, and strain
it. Cayenne may be added if approved.

58. Lobsters (Potted as at Queen's Hotel)— Ingredients-

Lobster, mace, nutmeg, white pepper, salt, I or 2 cloves, butter,

bay leaves.
Take out the meat as whole as you can ; split the tail and re-
move the gut ; if the inside be not watery, add that. Season
with mace, nutmeg, white pepper, salt, and a clove or two in
the finest powder. Lay a little fine butter at the bottom of a
pan, and the lobster smooth over it, with bay leaves between,
cover it with butter, and bake gently. When done, pour the
whole on the bottom of a sieve; and with a fork lay the pieces
into potling-pots, some of each sort, with the seasoning about
it. When cold pour clarified butter over, but not hot. It will
be good next day ; or if highly seasoned, and thickly covered
with butter, will keep some time. Potted lobster may be used
cold, or as a fricassee, with cream sauce ; and then it looks
very nicely and eats excellently, especially if there is spawn.

59. Lobster (to dress)— Ingedients—I lobster, salt, cayenne, mus-

tard, salad oil, and vinegar.

After mincing it very fine, add salt, cayenne, mustard, salad
oil, and vinegar, to taste ; mix these well together.

60. Lobster Croquettes— Ingredients— 2 lobsters pepper, salt,

spices, cayenne, a piece of butter, i tablespoonful of flour, I bunch
of parsley, fish stock, 2 eggs, bread crumbs.

Mince the flesh of a lobster to the size of small dice, season
with pepper, salt, spices, and as much cayennf 3 will rest on
the point of a trussing needle. Melt a piece Si butter i-n a
saucepan, mix with it a tablespoonful of flour, then the lobster,
and some chopped parsley ; moisten with a little fish stock
until the mixture looks like minced veal ; then stir into it ofl
the fire a couple of yolks of eggs, and put it by to get cold.
When nearly so, shape it into the form of corks, egg them, and

»/>ll fUor»i '■" V-volro/^ Kronri oriii-nKc Aftpr thp Inn^P of an hour,

egg and bread crumb them again, taking care to preserve the
shape. After a little time fry them a light color in hot lard.

■ 1

• i

.. - - , ^-,p-ft-*^a.^.J -J--<J^-*^ ■O'.t.

"■■ mw.,#jii- -

The Dominion Cook Book.

6l. Lobster Croquettes- Ingredients— lobster, pepper, salt,
jwwdcrd mace, bread crumlw, 2 tablcspoonfuls of butter, egg,
biscuit, parbicy.

To the meat of a well boiled lobster, chopped fine, add pep-
per, salt, and powdered mace. Mix with this one quarter as
much bread crumbs, well rubbed, as you have meat ; make
into pointed balls, with two tablcspoonfuls of butter melted.
Roll these in beaten egg, then in biscuit powdered fine and fry
in butter or very nice sweet lard. Serve dry and hot, and gar-
nish with crisped parsley. This is a delicious supper dish or
entrt^.

62. Shad (boiled)— Ingredients— Salt, eggs, parsley,

Procure a roe shad, cleanse thoroughly. Sprinkle shad
and roe with salt, fold in separate cloths ; put into saucepan,
cover with salted water, and boil from thirty to forty-five
minuter). Serve with egg sauce.

63. Shad (Baked)— Ingredients— Breadcrumbs, milk, butter, pc'-ner,

salt, summer savory, egg.

Thoroughly wash and dry the fish, make a forcemeat of
bread crumbs steeped in milk, a little butter, pepper, salt, and
herbs, to taste, adding a beaten egg to bind. Stuff and sew up,
place in a pan with a glass of water, and bake about an hour.
Make a gravy of a large spoonful of brown flour, the juice of a
lemon, mix to the consistency of cream with water, adding sak
to taste, remove thread from fish, place on a hot dish, garnish
with slices of lemon, and pour the gravv over ".«5h, or serve in a
boat.

64. Shad and Herring (to pot)— Ingredients-A shad, salt,

cayenne, allspice, cloves, 1 stick of cinnamon, cider vinegar.

Clean the shad, remove the head, tail, and fins, cut in pieces,
season each piece with salt, and cayenne, place in a stone jar
(m layers), between each layer sprinkle a little allspice, cloves and
small pieces of cinnamon. Cover with cider vinegar ; tie thick
paper over, and bake in moderate oven three or four hours.

65. Oysters (Stewed)-Ingredients— Oysters, a piece of mace,

some lemon peel, a few white peppers, cream, butter, and flour.

Open and separate the liquor from them, then wash them
from the grit ; strain the liquor, and put with the oysters a
piece of mace and lemon peel, and a few white peppers. Sim-

69.

S'"iSH.

salt,

1 thprn

'sters a
Sim-

mer them very gently, and put some cream, and a little flour
and butter. Serve with sippets.

66. Oysters (Boiled).

Let the shells be nicely cleaned first, and serve in them, to
eat with cold butter.

67. Oysters (Scalloped)— Ingredients— Crumbs of bread, pepper,

salt, nutmeg, a piece of butter.

Put them with crumbs of bread, pepper, salt, nutmeg, and
a piece of butter, into scallop-shells or saucers, and bake in
oven.

68. Oysters (Broiled)— Ingredients— Large, fat oysters, salt, cayenne

pepper, biscuit dust or flour, butter.

Choose large, fat oysters ; wipe them very dry ; sprinkle
salt and cayenne pepper upon them, and broil upon one of the
small gridirons sold for that purpose. You can dredge the
oyster with biscuit dust or flour, if you wish to have it brown ;
and some fancy the juices are Ix'tter kept in this way ; others
dislike the crust thus formed. Butter the gridiron well, and let
your fire be hot and clear. If the oysters drip, withdraw the
gridiron for a moment, until the smoke clears away. Broil
quickly and dish hot, putting a tiny piece of butter, not larger
than a pea, upon each oyster.

69. Oysters (Fried, to earnish boiled Fish)— Ingredients-

flour, milk, eggs, seasoning, niUmeg, bread crumbs.

Make a, batter of flour, milk, and eggs, season it a very
little, dip the oysters into it, and fry them a fine yellow-brown.
A little nutmeg should be put into the seasoning, and a few
crumbs of bread into the flour.

70. Oysters (Stewed) — Ingredients — Liquor from 2 qts. of oysters,

: *:"\cupful of hot water, salt, pepper, 2 tablespoonfuls of butter,
I cupful of milk.

Dram the liquor from two quarts of firm, plump oysters ;
mix with it a small teacupful of hot water, add a little salt and
pepper, and set over the fire in a saucepan. Let it boil up
once, put in the oysters, let them boil for five minutes or less
— not more. When they "ruffle," add two tablespoonfuls of
butter. The instant it is melted and well stirred in, put in a
large cupful of boiling mik, and take the saucepan from the
fire. Serve with oyster or cream biscuits, as soon as possible.

'4,

III

'If

I « It

* *-%-§ "^

■fc' 8

Tup: Dominion Cook Book.

Oysters hccome tough and tasteless when cooked too much or
left to stand too long after they are withdrawn from the fire.

71. Oyster Sausages - In^Tpdicnts—i doz. large oysters, ^ lb.

ruiiii) -leak, ,1 iiiiic ^ti'ionuij,' vi herbs, pepper aad sail.

Chop all fine, and roll them into the form of sausages.

72. Cream Oysters on the Half-Shell— Ingredients— Hot

water (I tup), 1 cuj) of cream, i cu|) of milk, a little salt, 2 table-
si)oiinfuls of Imtttr, while pepper, 2 tahlespoonfuls of arrowroot, rice
flour, or corn starch, cold milk.

Pour into your inner saucepan a cup of hot water, another
of milk, and one of cream, with a little salt. Set into a kettle
of hot water until it boils, then stir in two tablespoonfuls of
butter and a little salt, with white pepper. Take from the fire,
and add two heaped tablespoonfuls of arrowroot, rice f]our, or
corn starch, moistened with cold milk. By this time your
shells should be washed and buttered, and a fine oyster laid
within each. Of course, it is se/oH les ri^^ks to use oyster shells
for this purpose ; but you will find scollop shells more roomy
and manageable, because more regular in shape. Range these
closely in a large baking pan, propping them with clean
pebbles or fragments of shell, if they do not seem inclined to
retain their contents. Stir the cream very hard, and fill up
each shell with the mixture, taking care not to spill any in the
pan. Bake five or six minutes in a hot oven after the shells
become warm. Serve on the shell. Some substitute oyster
liquor f; - the water in the mixture, and use all milk instead
of cream.

73. Oyster Patties— Ingredients— Oysters, paste.

Make a ricli paste, roll it out ha'f an inch thick, then turn a
teacup dow n on the paste, and, with the point of a sharp pen-
knife, mark the paste lightly round the edge of the cup. Then,
R'ith the point of the knife, make a circle about half an inch
from the edge ; cut this circle half way through. Place them
on tins, and bake in a quick oven. Remove the centre, and
fill with oysters, seasoned and warmed over the fire.

74. Baked Herrings or Sprats— Ingredients— Herrings, all-

spicL, salt, hiack pcpj)cr, i onion and a few bay leaves, vinegar.

Wash and drain without wiping them ; season with allspice
in fine powder, salt, and a few whole cloves , lay them in a pan
with plenty of black pepper, an onion, and a few bay leaves.

\ I

p**.;-**?-

Fish .

.15

and

all-

Add lialf vinegar and half small beer, enough to < (jvcr them.
Tut paper over the p ii, and bake in a slow oven. If you like,
throw saltpetre o\. i hem the nig! '^-^fore, to make them look
red. CiUt, but do not open them.

75. Perch and Tench.

Put them itiio < uld water, l)oil them carefully and serve
with melted butter and soy. Perch is a most delicate fish.
They may be either fried or stewed, but in stewing they do no),
preserve so good a flavor.

76. Trout and Grayling ito F ().

Scale, gut, and wash well,- .icn dry them, and lay them
separately on a board before t'nc fire, after dusting some flour
over them. Fry them of a fine color with fresh dripping ;
serve with crimp parsley, and plain butter. Perch and tench
may be do ic the same way.

77. Perch and Trout (to Boll).

Split them down the back, notch them two or three times
across, and broil over a clear fire ; turn them frequently, and
baste with well-salted butter and powdered thyme.

78. Mackerel.

Boil, and serve with butter and fennel.

79. Mackerel (Pickled, called Caveach)— Ingredients— 6

mackerel, 1 oz. of pepper, 2 nutmegs, a little mace, 4 clcves, I

handful of salt.
Clean and divide them ; then cut each side into three, or
leaving them undivided, cut each fish into five or six pieces.
To six large mackerel, take nearly an ounce of pepper, two nut-
megs, a little mace, four cloves, and a handful of salt, all in the
finest powder ; mix, and making holes in each piece of fish,
thrust the seasoning into them, rub each piece with some of it ;
then fry them brown in oil : let them stand till cold, then put
them into a stone-jar, and cover with^vincgar ; if to keep long,
pour oil on the top. Thus done, they may be preserved for
months,
go. Mackerel (Scalloped) — Ingredients — Mackerel, ,54 pt. of

shrimps, milk, corn Hour, soy, walnut, mushroom catsup, essence of

.anchovies, grated lemon peel, nutmeg, cayenne, white pepper, salt,

lemon juice, bread crumbs, capers, vinegar.

Boil as maqy mackerel as you require, and, while they are
still hot, remove from them all bones and skin and divide the

The Dominion Cook Book.

flesh into small flakes, shell half a pint of shrimps (for two mac-
kerel), and mix them with the fish ; simmer the shells and
mackerel tiimmings for twenty minutes, with just sufficient
water to cover them. Strain the liquid into a fresh saucepan,
and add to it enough now milk to make your quantity of sauce.
Thicken this to the consistency of thick cream with corn flour,
and flavor it delicately with essence of anchovies, soy, walnut,
and mushroom catchup, grated lemon peel and nutmeg,
cayenne, white pepper, and salt if required ; stir into this suf-
ficient lemon juice to give an agreeable acid, and mix well with
the fish. Put this mixture into china or silver scallop shells, or
on a flat dish, and cover thickly with fine bread crumbs;
moisten these slightly with liquid butter and brown in a quick
oven or before a clear fire. Scald a few capers in their own
vinegar, and just before serving the scallop drain and sprinkle
them over. The remains of any cold fish may be served like
this with great advantage ; also tinned salmon, etc. Cod, fresh
haddock, and soles are best flavored with oysters instead of
shrimps.

Si. Red Mullet (called the Sea-Woodcock).

Clean, but leave the inside, fold in oiled paper, and gently
bake in a small dish. Make a sauce of the liquor that comes
from the fish, with a piece of butter, a little flour, and a little
essence of anchovy. Give it a boil ; and serve in a boat, and
the fish in the paper cases.

82. Mullet with Tomatoes — Ingredients— |< doz. red mullet,

pepper, salt, and chopped parsley, 5 or 6 tablespoonfuls of tomato

sauce.

Butter a baking dish plentifully, lay on it side by side half a
doz. red mullet, sprinkle them with pepper, salt, and chopped
parsley, then add about five or six tablespoonfuls of tomato
sauce, cover the whole with a sheet of well-oiled paper, and
bake for about half an hour.

83. Sturg^eon (Fresh) — Ingredients — Sturgeon, egg, bread crumbs,

parsley, pepper, salt.

Cut slices, rub egg over them, sprinkle with crumbs of
bread, parsley, pepper, salt ; fold them in paper, and broil
gently. Sauce : butter, anchovy, and soy.

84. Turbot en Mayonnaise— Ingredients— Some fillets of turhot,

oil, tarragon vinegar, salt and pepper, eggs, cucumbers, anchovies,
tarragon leaves, beets, capers, aspic jelly.

"•**»''a^*« ^^it.''qr^;'Tg^^"- ^j*|^P»9r«*e-':-if,'.''

Fisfr.

Cut some fillets of cooked turbot into moderate sized round
or oblong pieces, carefully taking offthe skin and extracting all
bones. Place these pieces of fish into a bowl, with a dressing
made of oil, tarragon vinegar, salt and pe^)per. As soon as the
fish is well flavored with this seasoning, arrange the pieces
round a dish like a crown. Place a circle of chopped hard
boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves,
beetroot, and capers round the dish, and then arrange a wall
of aspic jelly round the edge of the dish. Fill up the center of
the crown of fish with good mayonnaise sauce.

85. Turbot (FHIet of, with Dutch Sauce) — Ingreflients—

2 fillets of turbot, ^'4 11). of butter, i egg, a little flour, Yz pt. of
milk, a little vinegar, some horse-radish, pepper, and salt.

Place the fillets of turbot cut up in nice-sized pieces in a
baking-dish, sprinkle some pepper and salt over them and about
two ounces of butter, and bake for half an hour in a hot oven,
cover them with a piece of liuttered paper \i the oven is too
fierce ; when cooked send to table with a sauce made as follows :
Place the milk in a stewpan with a little pepper and salt, a little
scraped horse-radish, and a wine-glassful of vinegar, boil them
well together, knead two ounces of butter in flour, stir it in the
boiling milk, and well mix it in, then add one egg, and just bring
to the boil, stirring all the time, add more seasoning if required,
and serve very hot.

86. Turbot au Gratin (a nice Dish for Luncheon) —

Ingredients — cold cooked turbot, anchovy sauce, a little stock, cay-
enne pepper, 2 oz. of butter, a little Hour, and some bread crumbs.

Place a piece of butter, about two ounces in a stewpan and
melt it on the fire, add a little flour, then a little anchovy sauce,
and a I'ttle cayenne pepper, stir these well together and then
drop in the sauce any cold turbot you may have left from din-
ner the evening before, place some of the turbot out of the sauce
in large patty-pans, and cover it with bread crumbs and bake
it in a hot oven ; if the top does not get brown enough heat a
salamander, and finish off that way. Serve the patty-pans up
on a napkin or paper.

87. Smelts (to Fry)— Ingredients— Smelts, egg, L.cad crumbs, lard.
They should not be washed more than is necessary to clean

them. Dry them in a cloth, then lightly flour them, but shake
it off. Dip them into plenty of egg, then into bread crumbs,

The Dominion Cook Book.

grated fine, and plunge them into a good pan of boiling lard ;
let them continue gently boiling, and a few minutes will make
them a bright yellow-l)rown. Take care not to take off the
light roughness of the crumbs, or their beauty will be lost.

88. Haddock With Tomatoes— Ingredients— i dried haddock,

I onion, i oz. butter, i ripe tomato, pei)per, parsley.

Soak a dried haddock in plenty of cold water for half a day,
drain off the water and replace it with boiling water ; when the
haddock has been in this for two hours, take it out, carefully
remove all the bones and skin, and l)reak the meat into flakes ;
slice a moderate sized onion, put it into a saucepan with one
ounce of butter ; as soon as the onion is soft, add one ripe
tomato, cut into slices ; after a couple of minutes add the flesh of
the haddock, a sprinkling of pepper and some finely minced
parsley ; shake the saucepan on the fire until the contents are
thoroughly heated, then draw it aside, to be kept warm till the
time for serving.

89. Fish Croquettes— Ingredients— Remnants oflurbot, brill, had-

dock, or salmon, butter, pinch of flour, some milk, pepper, salt,
nutmeg, parsley.

Take some remnants of boiled turbot, brill, haddock, or
salmon, pick out the flesh carefully and mince it, not too
finely; melt a piece of butter in a saucepan, add a small pinch of
flour and some hot milk ; stir on the fire until the mixture
thickens, then put in pepper, salt, and a little grated nutmeg,
together with some finely chopped parsley, and, lastly, the
minced fish. As soon as the whole is quite hot, turn it out on
a dish to get cold. When nearly so, shape it into the form of
corks, egg them, and roll them in baked bread crumbs. After
the lapse of an hour, egg and breadcrumb them again, taking
care to preserve the shape. After a little time fry them a light
color in hot lard.

90. Halibut (Boiled)— Ingredients— Halibut, salted water.

Allow the fish to lie in cold salted w\ater for an hour. Wipe
dry in a clean cloth and score the skin, then put into the fish
kettle with cold salted w.^er sufiicient to cover it. Let it come
slowly to the boil, and allow from half to three quarters of an
hour for a piece weighing four or five pounds. When ready
drain, and serve with egg sauce.

■M^

vmimmm

Fish.

Halibut (Baked) — Ingrcilients— Halibut, a little butter, salt
and water, a tablespoonfal of walnut catsup, a dessertspoonful of
Worcestershire sauce, the juice of a lemon, a little brown flour.

A p-ece of halibut weighing five or six pounds, lay in salt and
water for two hours. Wipe in a clean cloth and score the skin.
Have the oven tolerably hot, and bake about an hour. Melt a
little butter in hot water and baste the fish occasionally. It
should be of a fine brown color. Any gravy that is in the
dripping pan mix with a little boiling water, then stir in the
walnut catsup and Worcestershire sauce, the juice of a lemon,
and thicken with the brown flour (the flour should be mixed
with a little cold water previously), give one boil and serve in
sauce-boat.

92. Halibut Steak — Ingredients— 2 eggs, some brittle crackers, oil
or lard, salt.
Wash. Wipe the steaks in a clean cloth and sprinkle with
a little salt. Dip them into beaten egg, then into crushed
crackers (pound the crackers until they are as fine as powder),
and fry in boiling oil or lard.

93 Stuffing For i?ike, Haddock And Small Cod-
Ingredients— equal parts of fat bacon and beef suet, some fresh
butter, parsley, thyme, savory, i onion, a few leaves of marjoram, l
or 2 anchovies, salt, pepper, i nutmeg, crumbs and egg.

Take equal parts of fat bacon, beef suet, and fresh butter,
some parsley, thyme, and savory ; a little onion, and a few
leaves of scented marjoram shred fine ; an anchovy or two ; a
little salt or nutmeg, and some pepper. Oysters will be an
improvement with or without anchovies ; add crumbs, and an
egg to bind.

^i1

•■ m '

r2^B?j/:^nU!tJ/-"y :BTsr!or^ar a'.'iaaEff vst

•7^ >S^-^..r%

POULTRY AND GAMEW^

OBSERVATIONS.

In choosing ducks be careful to secure those with plump
bellies and thick and yellowish feet, and to insure them being
tender it is advisable to let them hang a day or two.

In choosing turkeys, the hen is preferable for boiling on
account of its whiteness and tenderness.

Rabbits, when young, have smooth and sharp claws.

In selecting a goose choose one with a clean, white skin,
plump breast and yellow feet.

To choose venison the meat should be fat, clear and bright,
the more fat the better the meat.

A young fowl has large soft feet and neck.

TO CARVE FOWL.

Fix the fork firmly in the breast, let the knife be sharply
run along the line from i to 2, then downwards to 3, and the
wing can be easily removed. Now place
the fork inside the leg and gently force from
the body, the joint can be readily seen so as
cut through. Now draw the knife through
the flesh in the direction of 4 to 5, slip knife
beneath the merry-thought gently lifting and
pressing backwards and it will come off at once. Now for collar
or neck bones. These are on each side of the merry-thought,
they must be raised by the knife at the broad end and turned
from the body towards the "breastbone until the short piece of
bonc breaks off.

The breast, with the ribs, is now left, the former can be
easily disengaged from the ribs by cutting through the latter.

^jB j pmi i mru < i ii,iimB l i i

Poultry and Game.

unip
eing

: on

jkin,
ight,

irply
[the

ollar

rned
:e of

n be

The side bones must now be removed. Turn the lower
end of the back from the carver, i)ress the point of the knife
through the top of backbone, near centre, and down towards
the end of the back, completely through the bone. The back-
bone being now uppermost, press the fork down on it and at the
same time, with the knife, raise up the small end of fowl towards
the fork and the back will be dislocated in the middle.

TO CARVS: TURKEY.

In carving turkey, as in duck and goose, commence cutting
slices close to the wing from 2 to 3, proceeding upwards to the
ridge of the breast bone. The breast
being the only part called yfw in a turkey,
the legs are seldom cut off at table but
appear in a form attractive to bachelors,
we mean devilled.

Boiled turkey is carved in the same manner.

TO CARVE GOOSE.

Neatly cut slices, not too thick, should be carved from the
breast along line 2 to 3. When the first slice is cut, a hole
should be cut in the apron, passing it
round the line marked, here the
stuffing will be found. A good
carver will cut a large number of
fine sli'wCS off the breast, especially if
he commences close down by the

wing, carving towards the ridge of the breastbone. Now take
off the wings in the same way as in carving fowl-
It may be necessary in taking off the leg to turn the goose
on its side, then pressing down the small end of leg pass the
knife under it from the top down to the joint, turn the leg back
with the fork, and with the knife cut through the joint, remov-
ing the thigh bone from its socket, disengage the merry-thought
and all other parts the same way as in fowl.

94. To Prepare and truss a fowl for roasting.

Singe off all small feathers left on the bird, with a lighted
paper, moving it quickly so as not to scorch "t. It is an error
to depend on this singeing to take away the feathers carelessly

■ J *

The Dominion Cook Book.

left in plucking. If any appear ///// them out ; if singed out
an odor of burnt feathers will cling *to the bird. Now com-
mence to draw. Place the bird back downwards upon the
table, cut a small slit in the skin of the neck, draw the neck
towards you, cutting it off at the root. Then make a small
slit in the tail-end of the bird, and with the middle finger loosen
the entrails, doing this carefully, that you may afterwards have
less trouble in drawmg, Cut off vent and draw. Be careful
not to break the gall bladder, for by so doing the bird will be
ruined. With a clean cloth wipe out the inside, also the flap
of skin at the neck, and should you accidently break any part,
it is only safe to wash the inside, drying it thoroughly with a
clean cloth. Dip the legs in boiling water, scrape them and
cut off claws ; also the tips of pinions. It is now ready for
trussing. Skewer the pinions by inserting the skewer through
the first joint of the one on the right side (the middle of the leg
being brought near to it), then through the body and through
the pinion on the left. Fasten the skin over the neck, placing
it over the back with a skewer. Now put a long skewer
through the skin of the back, on the left side ; then through
the first joint of the leg and on through the leg on right side.
Clean and wash gizzard, put it on one of the pinions and
the hver on the other. The bird is now ready.

95. Fowl (Roast)— Ingredients— Butter, flour, gravy, lemon juice,

sausages, bacon.

Fowls require constant attention in dredging and basting,
and the last ten minutes let butter rolled in flour be stuck over
them in little bits, and allowed to melt without basting. The
gravy for fowls should always be thickened, and slightly flavored
with lemon-juice. Sausages or rolled bacon should be served
on the same dish, and white mashed potatoes should always
be handed with poultry.

96. To Truss a Fowl for Boillne:

Loosen the skin of the legs carefully, so as not to break it.
The legs may be cut off at the knee joint, or trussed with the
feet underneath. Skewer the pinions and legs firmly to the
side of the bird ; the liver and gizzard are omitted, when the
fowl is boiled.

97. Fowl (to Boil).

For boiling, choose those that are not black-legged. Pick

*mm?mH

Poultry and Game.

them nicely, singe, wash and truss them. Flour them, and put
them into hot water. Simmer for three quarters of an hour.
Serve with parsley and butter; oyster, lemon, liver, celery sauce.

08. Chicken Cutlets (with Rice) — Ingredients— A teacupful
of rice, some Rood stock, i onion, salt and pepper, some cold ham
and chicken, egg, bread crumbs.

Boil a teacupful of rice in some good stock, and pound it
in a mortar with an onion that has been cooked in butter, with
salt and pepper. Pound separately in equal portions cold ham
and chicken, form this into cudets ; cover them with egg and
bread crumbs and fry. Serve with a sharp sauce.
09 Chicken a la Jardiniere— Ingredients— 2 young chickens,
butter, I onion, some savory herbs, salt and sufficient water, carrots,
turnips, onions, Ijeef stock, mushrooms, 2 cabbages, some heads of
asparagus, pepper, sugar.
Take two young chickens and put them in a saucepan with
some butter, a large onion chopped up, some savory herbs,
some salt and sufticient water ; the chickens should be dropped
in the mixture when it is boiling, and left in the saucepan until
the liquid is reduced by half; cut up in good shapes some car-
rots and turnips, some whole onions skinned and blanched,
and put them in a saucepan with some butter, some beef stock,
some mushrooms, two very young cabbages and some heads of
asparagus ; season with salt, pepper, and a little sugar ; cook
very gently, and fifteen minutes before serving add a piece
of butter kneaded with flour. Serve with the vegetables well
arranged round the dish.

loo. ChickenLeaf— Ingredients— A chicken, 2 oz. of butter, pepper,
salt, egg.
Boil a chicken in as little water as possible until the meat
can easily be picked from the bones ; cut it up finely, then
put it back into the saucepan with two ounces of butter, and
a seasoning of pepper and salt. Grease a square china mould
and cover the bottom with slices of hard boiled egg ; pour in
the chicken, place a weight on it, and set aside to cool, when
it will turn out.

loa Chicken Rissoles— Ingredients— Some remnants of fowl, ham

and tongue, butter, a pinch of flour, white pepper, salt, nutmeg,

parsley, eggs, a few drops of lemon juice, flour, water, 3 pmches of

sugar.

Mince very finely some remnants of fowls, free from skin,

I ; ^'i

,. it

Pick

*>!

Tni: Dominion Cook Book.

add an equal quantity of harn or tongue, as well as a small
quantity of trufilcs, all finely minced; toss the whole in a
saucepan with a piece of butter, mixed with a pinch of flour;
add white pepper, salt, and nutmeg to taste, as well as a little
minced parsley ; stir in off the fire the yolks of one or two eggs
beaten up with a few drops of lemon juice, and lay the mixture
on a plate to cool. Make a paste with some flour, a little
water, two eggs, a pinch of salt, and two or three of sugar ; roll
it out to the thickness of a penny piece, stamp it out in round
pieces three inches in diameter; put a piece of the above
mince on each, then fold them up, fastening the edges by
moistening them with water. Trim the rissoles neatly with a
fluted cutter, dip each one in beaten-up egg, and fry a golden
color in hot lard.

102. Chicken (JgIIigcS)— Ingredients— A chicken, i oz. of butter,

pepper and salt, ),i packet of gelatine.

Boil the chicken as recipe in 97 until the water is reduced to
a pint ; pick the meat from the bones in fair sized pieces,
removing all gristle, skin, and bone. Skim the fat from the
liquor, add an ounce of butter, a. little pepper and salt, and half a
packet of gelatine. Put the cut-up cl icken into a mould, pre-
viously wetted with cold water ; when tne gelatine has dissolved
pour the liquor hot over the chicken. Turn out when cold.

103. Braized Fowl (With Macaroni)— Ingredients -A pair of

fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a
bundle of sweet herbs, stock, i lb. of ril)bon macaroni, 15c. bottle
of French tomato sauce, I oz. of butter, Parmesan cheese.

Trim a pair of fowls as for boiling, putting a piece of butter
•and an onion inside each ; lay in saucepan over two slices of
bacon with an onion and two carrots cut in pieces ; add pepper
and salt to taste, and a bundle of sweet herbs ; moisten with a
little stock, put a piece of buttered paper over the fowls, and
set to braize very slowly for an hour, frequently basting with
their own liquor. Throw one pound of ribbon macaroni into
fast boiling salt water ; when done (twenty minutes) drain off
the water, put them into a saucepan with the contents of a
fifteen cent bottle of French tomato sauce, and one ounce of
butter previously melted ; toss on the fire a few minutes, adding
plenty of Parmesan cheese. Place the chickens on a dish with
the macaroni round them and serve.

ii;l

Poultry and Game.

104. Broiied Chicken With Mushrooms) -Ingredients—

1 ffnvl, liver, ^i/izard, InUtcr, peiiper and salt, slewed mushrooms.

Cut some fowls down tlie hack, truss legs and wings as for
boilin^^, with the gizzard and liver under the wing ; haste them
well v.ith hutter, sprinkle with pepper and salt, and hroil them
slowly over a clear fire, turninf '"requently, and hasting well till
cooked ; serve with stewed mushrooms.

105. Piiree of Game— Ingredients— Carcases of roast game, Yz an

onion, i carrot, i bay leaf, a small piece of celery, 2 cloves, a little
piece of mace, some whole pepper, pinch of salt, stock, Yz lb. lean
l)eef.
Take any carcases of roast game, say three snipe or two
partridges, cut the:n up into convenient pieces, and pack
them into a saucepan with half an onion, a carrot and bay leaf,
a small piece of celery, a couple of cloves, a little piece of
mace, some whole pepper and a large pinch of salt ; pour in
just enough stock to cover the contents ; let the whole boil a
couple of hours, strain the liquor and put it by ; take half a
pound of lean beef, chop it up and pound it in a mortar with
all the flesh that can be picked out of the pieces of game, then
pass the whole through a sieve, moistening now and then with
some of the liquor. Lastly, heat the pur^^e, correct the flavoring
if necessary, stir in a piece of fresh butter the size of a wal-
nut, serve with fresh sippets rou'-d and poached eggs on the
top.

106, Wild Duck (Roast)— Ingredients— Duck, bread crumbs, carrot,
pepper and salt, sage and onions, currant jelly, i pinch of cayenne,
browned flour.
Before roasting, parboil with a small carrot peeled and put
inside. This will absorb the fishy taste. If you have no
carrot at hand, an onion will have the same effect, but unless
you mean to use onion in the stuffing a carrot is preferable.
When parboiled throw away the carrot or onion, lay in fresh
water for half an hour, stuff with bread crumbs seasoned with
pepper, salt, sage, and an onion, and roast till brown and
tender, basting half the time with butter and water, then with
drippings. Add to the gravy when you have taken up the
ducks, one tablespoonful of currant jelly and a pinch of cay-
enne. Thicken with browned flour and serve in a tureen.

107. Quail Pie— Ingredients— Puff paste, salt pork or ham, 6 eggs, but-
ter, pepper, i bunch of parsley, juice of i lemon.

I' %

I i \

ttmmm

«iM«Wi«|

The DoMrN'io.v Cook Book.

Clean and dress the birds, loosen the joints, but do not
divide them, put on the stove to simmer while you prepare puff
paste. Cover a deep dish with it, then lay in the bottom some
shreds of i)ork or ham, then a layer of hard boiled eggs, a little
butter and pepper. Take the bi'rds from the fire, sprinkle with
pepper and minced parsley. Sijueeze lemon juice upon them,
and upon the breasts of the birds a few pieces of butter rolled
in flour. Cover with slices of egg, then shred some ham and
lay upon this. Pour in a little of the gravy in which the quails
were parboiled, and put on the lid. Leave a hole it the
middle and bake a little over one hour.

108. Quails (Roastins With Ham).

Prepare the birds as you would grouse, but cover the ham or
pork with a sheet of pai)er, having secured the meat with pack
thread. Stitch the i)apers on, and keep well basted with butter
and water. Roast three quarters of an hour. Remove papers
from meat before dishing, and brown quickly. This is a favorite
way of cooking (piails.

109. Rabbit Pie— Ingredients— 2 ral)l)its, }:( lb. of fat pork, 4 eggs,

pejiper, butter, a little powdered mace, a few drops of lemon juice,
putf paste.

Cut a pair of ralibits into ten pieces, soak in salt and water
half an hour and simmer, until half done, in enough water
to cover them. Cut a quarter of a pound of pork into slices,
and boil four eggs hard. Lay some pieces of pork in
the bottom of the dish, the next a layer of rabbit. Upon this
spread slices of boiled egg and pepper and butter. Sprinkle,
moreover, with a little powdered mace, j few drops of lemon
juice upon each piece of meat. Proceed in this manner until
the dish is full, the top layer being pork. Pour in water in
which the rabbit was boiled ; when you have salted it and
added a few lumps of butter rolled in flour, cover with puff
paste, make a hole in the middle and bake for one hour.
Cover with paper if it should bake too fast.

110. Rabbit (Stewed)— Ingredients-i rabbit, salted water, dripping

or butter, flour, 6 onions, Ji' pt. water.

Cut a rabbit in pieces, wash it in cold water, a little salted.
Prepare in a stewpan some flour, and clarified dripping or
butter ; stir it until it browns. Then put in the pieces of
rabbit and keep stirring and turning, until they are tinged with

PoUMkV AMI (IaMK.

a little color ; then add six onions, peeled, but not cut up, and
half a pint of water. Serve all together in a deep dish.

111. A Gerinan Dish— Ingredients— A tender fowl, salt, pepper,

niacf, flour, yolk uf I egg, hot lard, liver, gizzard, parsley.

Quarter a tender fowl, season the pieces with pepper and
salt and mace ; flour, and then dip them in the beaten up yolk
of an egg ; fry a golden color in hot lard ; dish them, garnished
with the liver and gizzard fried separately, and with fried pars-
ley. Serve either with a salad garnished with hard-boiled eggs
or tomato sauce.

112. Giblets (to Stew)— Ingredients— Salt and pepper, butter, I cup

of cream, i tcaspoonful of Hour.

Do them as directed for giblet-pie (under the head pies) ;
season them with salt and pepper, and a very small piece of
mace. Before serving give them one boil with a cup of cream,
and a piece of butter rubbed in a teaspoonful of flour,

113. Pigeons.

May be dressed in so many ways, that they are very useful.
The good flavor of them depends very much on their being
cropped and drawn as soon as killed. No other biid requires
so much washing. Pigeons left from dinner the day before
may be stewed or made into a pie ; in either case care must be
taken not to overdo them, which will make them stringy.
They need only be heated up in gravy, made ready, and force-
meat balls may be fried and added, instead of putting a stuffing
into them. If for a pie, let beef-steaks be stewed in a little
water, and put cold under them, and cover each pigeon with a
piece of fat bacon, to keep them moist. Season as usual.

114. Pigeons (to Boil).

After cleaning, split the backs, pepper and salt them, and
broil them nicely ; pour over them either stewed or pickled
mushrooms in melted butter, and serve as hot as possible.

115. Pigeons Roast.

Should be stuffed with parsley, either cut or whole ; and
seasoned within. Serve with parsley and butter. Peas or
asparagus should be dressed to eat with them.

116. To FrcpiarS 5.fiu s rtiSS s tsTnOy :Or st03.SB.t~gi

Prepare the bird in the same manner as fowl, and commence
to draw the sinews. Break the leg bones close to the feet,

h I

■T;m
<«

** «

Tm: Dominion' (.'ook I3ook

hang the Ijird on a hook in the wall, thi." liook passing through
the break you liavti just made. (It is i)est to have the hook
above you). Now, with all your strength, draw the sinews.
This i.s a necessity, or the legs will be uneatable. This done,
chof) off tiie legs, cut off the neck near the back, just leaving
enough skin to turn over it. Retnove the crop, loosen liver,
etc., at the neck end. Now cut off vent, remove gut and care-
fully draw. Wash and dry with a clean cloth, cut the breast-
bone through at botli sides, close to the l)ack, and llatten it
with the rolling [)in. Firmly skewer the pinion at right side
through the bird until you reach the other. J'ress the legs
close to the body, skewering at first and .second joints. Pro-
ceed to stuff, skewer over flap of skin, also that at neck. It is
now ready for cooking.

117. Turkey (Roast).

Having prejjarcd the bird for dressing, stuff with plain
forcemeat, pack it up in thin slices of fat bacon, and over
this a sheet of buttered paper, put in oven, basting frequently
with butter. A quarter of an hour before it is done remove
paper and bacon. Sprinkle with a little fine salt just before
serving. Garnish with pork sausages and serve with a tureen
of gravy. Time for roasting, from two to three hours, accord-
ing to size.

118. Forcemeat for Turkey.

Take one part of finely shred suet, and two paits of
bread crumbs, season with pepper, salt and powdered spices,
sweet herbs, and finely minced parsley ; mix all well together,
then add as many eggs as will bind the mi.xture into a stiff
paste.

119. Gravy for Turkey.

Mince an onion finely, fry it in )utter to a dark brown, add
three-quarters of a pint of good stock, pepper and salt to taste,
a small piece of finely minced ham, a sprig of thyme, and
parsley, and a little Worcester sauce. Let the whole boil five
or ten minutes, stand on one side till needed, then strain into
saucoboat.

120. Chcsiiiut Sauce for Koas>l Turkey.

Remove the outer skin from a number of cliestnuts, care-
fully excluding any that may be the least tainted. Put them to

( lAMIi.

boil in salted water wiili a handful of coriander seeds and a
cuuple of bay leaves. When thoroughly done, remove the outer
skin and pound the chestnuts in a mortar, adding a little stock
(free from fat) now and then. When a smootii paste is
obtained, fry an onion in butter to a light color, add the chest-
nut paste and sufficient stock to get the sauce of the desired
consistency, pepper and salt to taste ; pass through a liair sieve
and serve.

i2i. Turkey (Boiled).

Cover the turkey with hot water and allow it to come slowly
to a boil, then remove all scum ; by attending to this there is
no need to boil the bird in a cloth. Allow to simmer one and
a half hours, or a little longer. Serve with celery, oyster or
mushroom sauce.

122, Turkey {Pulled).

Divide the meat of the breast 1 ; i/i'.ling instead of cut-
ting ; then warm it in a spoonful or luo of white gravy, and a
litUe cream, grated nutmeg, salt, and a li'.tle fiour and butter ;
don't boil it. The leg should be seasoned, scored and broiled,
and put into a dish with the above round it. Cold chicken
does as well.

123, Roast Haunch of Venison— Ingredients— Butter, salt, flour

and water.
Trim the joint neatly, wipe it well with a c 1, rub it over
with butter, and sprinkle it with salt ; then ...apit up in a
sheet of buttered kitchen paper. Make a paste with flour and
water, roll it out to the thi( kness of about half an inch, wrap
the joint in this, ai ise up all the openings carefully by
wetting the edges ut the sheet of paste ; lastly, pack up the
haunch into a shed of well buttered paper, put in the oven for
about three hours, basting occasionall) then remove the paste
and paper coverings, baste the haunch plentifully with butter,
and when nearly done dredge some flour over ii and some salt.
Serve on a lot water dish.

124. Hashed Venison— Ingredients— The remains of roast venison,

its own gravy, thickening of butter and flour.

Cut tiie meat irom tne i)uiies ui ^muu siicc=, .-:■-', n -...--.^ ss

sufficient of its own gravy left, prt llic n - into this, as it is

preferable to any other. ShouK' ...ere not De enough, put the

'^«'^;'V

, rmm -^Mi-.

The Dominion Cook. Book.

bones and trimmings into a stew{)an, with about a pint of good
gravy ; let them stew gently for an hour, and strain the gravy,
lut a little flour and butter into the stewpan, stirring until
brown, then add the strained gravy, and give it a boil up ; skim
and strain again, and, when a little cool, put in the slices of
venison. Place the stewpan by the side of the fire, and, when
on the point of simmering, serve; do not allow it to boil, or
the meat will be hard. Send red-currant jelly to table with it.

125. To Truss a Goose.

Cut off the feet at join., the pinions at first joint, ."nd the
neck close to the back, leaving enough skin to turn over it.
Loosen the hver, etc. at neck end. Cut bird open a little
above the vent, draw, wash, and dry the inside, and beat the
breast bone down with a rolling-pin. Put a skewer through the
under part of one pinion, and on through the other. Secure
the legs by passing the skewer through the first joint and on
through body to reach other.

126. Roast Goose- -Ingredients-Goose, 4 onions, 10 sage leaves, '/

lb. bread crumbs, 2 oz. butter, salt and pepper to taste, i egg.

After drawing carefully,wash and wipe. Make a stuffing of
above ingredients, put into the body of the goose, and secure
It firmly at both ends. Put it into a moderate oven, keeping it
well basted. Make a gravy of the giblets and send to table
with cranberry or apple sauce.

127. Hashed Game (Cold Meat Cookery) -ingredients-

Ihe remains of cold roast goose, 2 onions, 2 oz. of butter, i pt. of
boiling water, I dessertspoonful of flour, pepper and salt to taste,
2 tablespoonfuls of mushroom catchup.

_ Cut up the goose into pieces of the size required ; the infe-
rior joints and trimmings put into a stewpan to make the gravy :
slice and fry the onions in the butter of a very pale brown ;
add these to the trimmings, and pour over about a pint of boil-
ing water; stew these gently for three-quarters of an hour, then
skim and strain the liquor. Thicken it with flour, and flavor
with catchup, in the above proportion ; add a seasoning of
pepper and salt, and put in the pieces of goose ; let these get
thoroughly hot through, but do not allow them to boil, nnd
serve witn toasted bread. Time, altogether rather more' than
one hour.

-iii^'

it^^s. *A<t A^AA*

Ti TWXET^TS I

OBSERVATIONS ON MEAT.

In purchasing beef secure meat of a deep red color, with
the fat mingled with the lean, giving it a mottled appearance.
The fat will be firm and the color resembling grass butter.
The smaller the b^eed, so much sweeter the meat. It will be
l)etter for eating if kept a few days. Veal, lamb and pork
(being white meat), will not keep more than a day or two.

Beef— For roasting, the sirloin and rib pieces are the
best. The chief object is to prevent the escape of the
juices ; it is a very good plan to throw a cup of boi'/in^ water
over the meat when first put in the oven. This will prevent
the escape of the juices for a while, and will thoroughly
warm through the meat.

Mutton— Choose this by the fineness of its grain,
good color, and firm white fat. It is not the better for
being young ; if of a good breed and well fed, it is better for
age ; but this only holds with wether-mutton ; the flesh of the
ewe is paler, and the texture finer. Ram-mutton is very strongly
flavored ; the flesh is of a deep red, and the fat is spongy.

Lamb -Observe the neck of a fore-quarter; if the vein
is bluish it is fresh ; if it has a green or yellow caste it is stale.
In the hind-quarter, if there is a faint smell under the kidney,
and the knuckle is limp, the meat is stale. If the eyes are
sunken the head is not fresh. Grass-lamb comes in season in
April or May, and continues till August. House-lamb may be
had in great towns almost all the year, but is in highest perfec-
tion in December and January.

Pork— Pinch the lean and if young it will break. If the
rind is tough, thick, and cannot easily be impressed by the
finger, it is old. A thin rind is a merit in all pork. When
fresh 'the flesh will be smooth and cool ; if clammy it is tainted.

-felu.

• T''W!^'»*'%'

M-:

The Dominiov Cook Book.

k4i

What is called measley pork is very unwholesome, and may be
known by the fat being full of kernels, which in good pork is
never the case. Pork fed at still-houses does not answer for
curing any way, the fat being spongy. Dairy-fed pork is the
best. A sucking pig, to be eaten in perfection, should not be
more than three weeks old, and should be dressed the same
day it is killed.

Veal— Veal should be perfectly white; if purchasing
the loin, the fat enveloping the kidney should be white and
firm. Veal will not keep so long as an older meat, especially
in hot or wet weather. Choose small and fat veal. It is in
season from March to August.

Tripje— This requires to be well cooked and nicely
served, and then it is both light and nutritious, and can often
be eaten by invalids, or persons having a delicate digestion.
Choose a nice white piece ; wash it well, and put into a stew-
pan with sufficient milk and water in equal parts to cover it ;
let it simmer gently for about half an hour after it has boiled
up. Serve with white sauce, omitting the parsley, and garnish
the dish with slices of beet-root. Onion sauce may be sub-
stituted if preferred, or it may be served with a little of the
liquor in which it has been cooked poured over it, and some
plainly boiled Spanish onions handed round in a vegetable
dish.

CARVING BEEF.

128. Brisket of Beef.

Cut neatly, across lines as shown
here

129. Ribs.

The manner of carving is as follows :
cut in direction of dotted line from i
to 2.

130. Sirloin.

The upper part of this joint should
be cut along line from 5 to 6. Should
you prefer ii you may cut across from 3
to 4, but we do not advise this plan.
The joint may be raised and slices cut
from the under sidealonglinefrom i to 2.

n
a
c
v

a
h
I

Meats,

131. Aitchbone.

Follow with knife, line from 1 to 2.

BEEF

Spiced Beef

lOiced Beet-Ingredients- 8 or 9 l'"- f J'^^^O f^^'' ,'V ,?'• "L'^!'
immd" "f o^- of saUpctre, 2 oz. of pounded spices, y^ lb. garlic,
\< lb. of moist sugar.

Takeeieht or nine pounds of beef, with a good piece of fat,
mix well together a quarter ounce of sal prunella, three quarters of
an ounce sliltpetre, about two ounces pounded spices-mace
cmnaln, clLs.'allspice, nutmeg half PO-^^ g- ^ ^^ ^^rt
very fine, and a quarter pound ot moist sugar lub th s mixture
71 into the beef, andlet it remain in the pickle a week turn ng
and ubbing it every day ; tie up the beef, put it into cold water,
bofl It up sfowly, skim wVll, and simmer for two or three hours ;
put it under heavy weights. Trim and serve cold.

D««*- ft+«»nk Puddlne— Ingredients— ^'3 lb. of flour, 6 oz. ot
'^^- °bc?f^?et, ?^ 11" o7r"? or b'eef steak, pepper and salt. I doz.
oysters, )i pt. of stock.
Chon the suet finely, and rub into the flour with your hands,
snrinV > a little salt, then mix with water to a smooth paste;
ol . -ste to the eighth of an inch ; line a quart pudding
basin with the paste ; cut the steak into thin slices, flour hem,
and season with pepper and salt ; put the oysters and the iquor
'hatLwUh them into a saucepan and briAg it to the pom of
boUing ; then remove from the fire, and strain the liquor into a
ba in • then cut off the beards and the hard parts, leaving only
the soft roll the slices of steak, filling the basin with meat and
oysters • pour in the stock and liquor from the oysters. Cover
with naste and boil three hours.

""' N B.-Be sure the water is boiling before puttmg the pud-
ding in.

I, A Fillets of Beef (With Ollves)-Ingredients-A piece of rump
^^' steak, pepper, salt, olives, onions, Hour, stock, sauce.

Take a piece of rump steak, cut it into slices three-eighths
ot an inch thick, and trim them into shape. ^ Melt d en y of
butter n a baking-tin, lay the fillets of beef in this, and let hem
stand in a warm place for an hour or so ; then sprinkle them
wUh pepper and salt, and fry them in some very hot butter

li.|

^f^tmtri-

The Dominion Cook Book.

turning them to let Ik ^h sides take color. Stone a quantity of
ohvcs, and parboil them. Fry some onions a brown color in
butter, .add a little flour, and, when that is colored, as much
stock as you want sauce, pepi)er, salt, and spices to taste. Let
the sauce boil, then strain it, add the olives, and serve when
(luite hot, with the fillets in a circle round them.

135- Grenadlnsof Beef-Ingrcdients-Rump steak, lard, bacon fat,
ncli St ^k or gravy, onions, turnips, butter, flour, milk, pepper, salt,
and nuunec;. t rr » >

Cut some rump steak in slices a little more than half an inch
thick, trim them all to the same size in the shape of cutlets, and
lard them thickly on one side with fine lardoons of bacon fat.
Lay them out, the larded size uppermost, into a flat pan, and
put mto it as much highly-flavored rich stock or gravy as will
come up to the grenadins without covering them. Cover the
pan, and place it in the oven to braise gently for an hour
Then remove the cover, baste the grenadins with the gravy, and
let them remain uncovered in the oven till the larding has taken
color ; they are then ready. Take equal quantities of carrots and
turnips, cut into the shape of olives. Boil all these vegetables
in salted water, then melt a piece of butter in a saucepan, add
a tablespoonful of flour, stir m sufficient milk to make a sauce,
add pepper, salt, and a little grated nutmeg, Put all the vege-
tables into this sauce, of which there should be just enough to
hold them together ; toss them gently in it until quite hot
Dress them in the middle of a dish, round them dispose the
grenadins in a circle, and, having removed the superfluous fat
from their gravy, put this round the grenadins, and serve.

136. Beefsteak Pie-Ingrcdients-Forcemeat, 2 oz. of fat bacon, 2
oz, of brerul-crumbs, parsley, thyme, a small onion, mushrooms,
seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender
rumpsteak, shallot, gravy.

Make some forcemeat with two ounces of fat bacon, two ounces
of bread-crumbs, a little chopped parsley, thyme, a small onion,
and some mushrooms; add seasoning of salt, pepper and nutmeg
pound in mortar, moistening with the yolks of two eggs. Take
a tender rump steak or the under cut of a sirloin of beef cut it
in thin shres, season with salt, pepper, and a little shallot.
KoU each slice like a sausage with some forcemeat inside
border a pie dish, put in the beef and forcemeat, fill it up with
good gravy, flavored with Harvey sauce. Cover with puff paste ;

tM^-s»e^>'-

Meats.

bake in a moderate oven. Make a hole in the top, and add
some reduced gravy.

137. Fillets of Beef (a la Ohateaubrlaod)— Ingredients—

A piece of sirloin of beef, pepper, salt, oil.

Take a piece of the undercut of the sirloin of beef, trim off
the fat neatly, and the skin next to it ; cut it across the grain
into slices one and one half inches thick, sprinkle them with
pepper, dip them in oil, and broil over a clear fire, sprmkle
with salt, and serve very hot in a dish garnished with potatoes
sciutces an beurn.

138. RoastSlrloin—Ingredientc— Beef, flour, salt and cup of water.
*i After the meat has been in the oven one hour, remove

dripping, dredge a little flour, sprinkle a little salt, and pour a
cupful of water over it, place back in oven and cook for about
another hour. Serve with horse radish.

139. Roast Beef and Brown gi-avy— Ingredients— Beef, pepper,
salt, 2 lablespoonfuls of flour, onion, bay leaf.

It is not everyone who, in preparing roast beef, manages to
have the gravy quite right. It is either fat, thick, or too pale.
Table Talk gives the following directions : First of all, the
meat must be properly roasted or rather baked. Wipe the fat
side with a damp cloth, put it in the pan, dust with pepper,
put a teaspoonful of salt in the corner of the pan, add a half
cup of hot water, and put it at once into a very hot oven.
Bake fifteen minutes to every pound, have the oven very hot
for the first half hour, and slightly cooler towards the last. Do
not add any more water, but baste the meat every ten minutes
with the fat that mehs from tlie meat and falls to the bottom
of the pan. When the meat is done remove it from tlie pan ;
pour off all the fat but about two tablespoonfuls, being very
careful to retain all the osmazone, the brown substance in the
bottom of the pan. Add to the pan two rounding tablespoon-
fuls of flour, stir over the fire until the flour is a dark brown
without scorching. Add quickly, all at once, one and a half
cups (three gills) of warm water, stir continually until boihng,
taste to see if salt enough ; if not, season, add a slice of onion,
a b^v leaf, and simmer gently two minutes. Strain through a
gravy strainer and serve. If the directions are carefully followed,
the gravy will be a nut brown, and entirely free from grease.

The Dominion Cook ]]ook.

. 6 tr

140. Boiled Beef.

Just wash off salt, place in saucepan of boiling water, as
soon as it begins to boil skim, now draw to back of stove and
let it simmer gently until done. Time allowed, one hour after it
boils for each four pounds of meat.

141. Beef (Cold Meat Cookery)-Ingreclientr,-About 2 ll)s. of

cold roast beef, i large oniun, i largo carrot, i turnip, i bunch of
savory herlis, salt and pepper to tas.te, ;^ pint of gravy, a crust of
mashed potatoes.

Cut the beef into slices allowing a little fat, put a layer of
this at bottom of pie dish, slice vegetables and sprinkle a layer
of them upon the meat ; pound the herbs, strew a little over
the meat with pepper and salt and proceed in this manner,
until the ingredients are used ; pour in gravy ; cover with crust
of mashed potatoes.

Note.— Parboil vegetables before adding them to meat,
and the liquor in which they are boiled can be used in the
place of gravy if there is none at hand.

142. Bubble and Squeak (Cold Meat Cookery)-lngre-

dienls—A few thin slices of cold boiled beef, a little butter, small
cabbage, i sliced onion, pepper and salt to taste.

Fry the beef gently in the butter, place them on a flat dish,
and cover with fried greens. Savoys can be used. Boil until
tender, press in cullender, mince and then put in frying pan
with butter and sliced onion and a little salt and pepper.

143. Beef Collops- Ingredients— 2^ lbs. of rump steak, ^4 lb. of

butter, I p.> of gravy or water, salt and pepper, shallot minced
hnely, i pi l.led walnut, a teaspoonful of capers.

Cut thin slices of steak and divide into -ieccs about two
inches long and dredge with f^ ■ ; put butter into frying pan
and when quite hot add the at and pour upon them the
gravy or water ; allow them to iry for three minutes, add a little
more butter, put in seasoning and other ingredients and allow
the whole to simmer for ten minutes. Serve on hot dish.

144. Beef Sausages— Ingredients— To every lb. of suet allow 2 lbs.

of lean beef, scasoiung to taste, a little mixed spice.

Chop the suet finely, taking care that there is no skin with
It, add pepper, salt and spices ; mix well together, form into
flat cakes and fry brown.

pan

Meats.

145 Roast Bullock's Heart -Ingredients— I bullock's heart, «^
lb. suet, 6 oz. of bread crumbs, }{ v'mt of milk, I tablespoonful of
chopped parsley, i desertspoonful of chopped mixed herbs, }( lb. of
dripping or butter, i pint of gravy or beef-tea. For the sauce— i
small onion, a dessertspoonful of flour, salt and pepper, butter the
size of an egg, a large spoonful of mushroom catchup.

Wash the heart in salt water, taking care to remove all the
blood ; wash in a second water and dry with a clean cloth ; be
careful to dry it thoroughly ; chop the suet as finely as possible,
mix with some bread crumbs the suet, parsley, herbs, salt and
pepper ; lastly put in the milk, then proceed to fill all the
cavities of the heart with the stuffing ; take a piece of paper,
grease it well with butter or dripping, place this over the cavi-
ties and tie it on tightly with string ; put one ounce of dripping
into the pan, and baste the heart occasionally ; when the gravy
boils cut up the onion, sprinkling with pepper and salt, and
add to the gravy ; allow it to stew genf/y until about five
minutes before the heart is done ; skim occasionally ; when
done strain the liquor ; into another saucepan put the butter,
and allow it to melt a minute or two ; then add the flour and
mix smoothly together ; then pour in slowly the liquor, stirring
until it boils and thickens. Then dish up, remove paper, and
add to the sauce the mushroom catchup. Immediately pour
this sauce round the heart and serve.

146. A Polish Dl&h— Ingredients— About 2 lbs. of rump steak cut

thickly, some bread crumbs, butter and salt, I onion.

Chop the onion as finely as possible ; make deep incisions
in the bee/, take care not to go through; fill the incisions
with the bread, etc. ; roll steak, put in stewpan, acling a little
butter ; allow to sunmer about two and a half hours. Serve
with its own gravy thickened and flavored with catsup or
sauce.

147. Beef Olives— Ingredients— Some steaks weighing about ^ lb., a

little white pepper and salt, forcemeat made of the lean and fat of
veal, a small piece of lean ham or bacon, a bunch of parsley, about
}i lb. of bread crumbs, 2 eggs.

Cut some steaks, flatten them with a roller, dredge them
with a small quantity of white pepper and salt, have some
forcemeat made with the fat and lean of veal mixed together,
a small piece of lean ham or bacon, parsley, with a few bread
cru. .bs, all beaten io a morti>r and mixed with the egg ; lay a

^y^i

Hfl

The Dominion Cook Book.

little over each steak, and roll it up tightly, fastening with a
skewer ; dip them in the yolk of an egg, then in crSmbs of
bread, and fry them of a pale brown ; dish them with brown
sauce seasoned with cayenne.

148. Beefsteak (StufFeU)-Ingrcclicnts~Ahout 2 Ihs. of beefsteak.

.iboiu UY.. uf bread crun.bs, savory herbs, needle and thread.
Take the Steak an inch thick; make a stuffing of bread
herbs, etc., and s{)read it over the steak ; roll it up, and with a
needle and coarse thread sew it together. Lay it in an iron pot
on one or two wooden skewers, and put in water iust sufficient
to cover it ; let it stew slowly for two hours ; longer if the beef
is tough ; serve it in a dish with the gravy turned over it To
be carved crosswise, in slices, through beef and stuffing.

149. Beef Omelet-Ingredients-3 lbs. of beefsteak, J/ of a lb. of suet,

salt and pepper, a little sage, 3 eggs, 6 Boston crackers.

Three pounds of beefsteak, three-fourths of a pound of suet
chopped fine ; salt pepper and a little sage, three eggs, six
Boston crackers rolled ; make into a roll and bake.

150. Beef (Bl-aisCCD-Ingredients-i cupful of stale bread, pepper

SleSo^n^ui o?£r'"' ""' °"°"" ' '^^'-^P-"f"'^ of d"PP-g' I
Buy a piece of the flank that gives a strip about three times
as long as it is wide, so that it can be rolled up easily. Trim off
any tough outer skin which may seem too hard to cook, wipe
the meat all over with a damp towel, and lay it flat on the table
with the outside down ; season it highly with salt and pepper :
make a stuffing by soaking a cupful of stale bread in cold water
until It is soft, and then squeeze it in a towel to free it from the
water ; season it highly with salt and pepper, mix with a table-
spoonfu of onion and spread it over the beef, then roll up the
beef without displacing the stuffing, and tie it tightly with cord •
let two tablespoonfuls of drippings or bacon fat get hot in the
bottom of a saucepan just large enough to contain the beef,
then brown the beef in the drippings, over a hot fire : when it
IS brown dust over it a tablespoonful of flour, turning the beef
about until the flour is quite brown, and then cover the meat
with boihng water, and season the gravy thus made with pepper
and salt ; next put on the cover of the saucep.in .Tp.d if it d-^-s
not fit steam-tight, seal it with a thick paste of flour^and'watVr'
and set it where its contents will cook slowly for three houra'

Mkats.

15'

At tlie expiration of that length of time the meat will probably
be tender ; the strings can then be removed, and the beet
served with the gravy in which it was cooked.

Beef (Stewed)— Ingredients— I tal.lespoonful of butter, 2 sliced
onions, 12 wlin.e cloves, allspice, >^ teaspoonful of salt, ^ teaspoon-
ful uf black pepper, l pt. of cold water, 2 or 3 lbs. of tender beet, a
little Hour, a few sprigs of sweet basil.
In a stewpan place a large tablespoonful of butter, in which
fry until quite brown two sliced onions, adding, while cooking,
twelve whole cloves ; ditto allspice ; half a teaspoonful of salt,
and half that quantity of black pepper; take from the fire,
pour in a pint of cold water, wherein lay two or three pounds ot
tender lean beef cut into small, thick p.eces ; cover closely,
and let all stew gently two hours, adding, just before serving,
a little flour thickening. A few sprigs of sweet basil is an
improvement.

IC2 Hunter's Beef-Ingredients— To a round of beef that weighs 25
■ ll;s., lake 3 »''- <'f saltpetre, 3 ot. of the coarsest sugar, I oz. of
cloves, I nutmeg, /z an oz. of allspice, 3 handfuls of common salt,
all in the finest powder.
The beef should hang two or three days ; then rub the
above well into it, and turn and rub it every day for two or
three weeks. The bone must be taken out at first. When to
be dressed, dip it into cold water, to take off the loose spice,
bind it up tightly with tape, and put it in a pan with a teacup-
ful of water at the bottom ; cover the top of the meat with
shred suet, and the pan with a brown crust and paper, and bake
it five or six hours ; when cold take off the paste and tape.
The meat should be cut with a very sharp knife, to prevent
waste.

iKx Baked Ox Toneue-Ingredients-2 eggs, a few cloves, 6oz.

"■ of bread crumbs, U\h. of butter, /z pt. of good gravy, red currant

jelly.

Soak the tongue well in lukewarm water for about twelve

hours, scrape and trim it, stick it over with cloves (about

twenty-four), and boil slowly according to size for two or three

hours. Then take it up and brush it oyer with the yolks of two

„nA ^.^^.-.-irio jf .trifh Kread rrnnibs ("six ounces). Ne' . uaRe

it to a good brown, basting it constantly with a quarter ot a
pound of butter. Put it on a dish, and pour round it halt a
pint of good gravy. Serve with red currant jelly.

I If

•V

154.

The Dominion Cook Book.

Braized Stcak-Ingrciients- slices ofLacon. steak, an oz of
butter carro,, turn.,, onion, a hay leaf, a black of mace smaU

eM of S.'' ' '' "• "'■'''"°'' ''^°^'" ''''^ °^ ^ teasi'^nful of

For this the meat should be well hung and tender and
about an tnch in thickness. First cut off all the fat and lay k
as.de. then ard the steak by drawing tiny slices of bacon

1 Iv ^ t- I "^ ? ^ °""'^ °^ ''""^'' *" "" f'-yng-pan and fry the
steak in this for about a minute, this is to keep in the juices of
the meat ; then put into a stewpan two or three small slices of
each of the following: carrot, turnip and onion, together with
a bay leaf, a blade of mace, and a small piece of lemon p.el •
add ha f a pint of good brown stock (this is the quantit /for'
about three-quarter of a pound of meat), and stew gently three-
quarters of an hour. If no stock is at ' uid, a reaspoonful of extract
of beef dissolved in water will answer the purpose. Before dish-
mg up, cut up about the quarter of a small carrot, ditto turnip
into small strips ; boil them till tender, then drain and place
on the steak when serving. The gravy in which the meat is
cooked should be carefully strained over it, and for garniture,
besides the vegetables already mentioned, it should hive the
fat, which must be cut into small dice, and fried for the pur-

155. Beef Tonfi^ue.

If it has been dried and smoked before it is dressea it
should be soaked over night, but if only pickled a few hours will
be siifhcient. Put it in a pot cf cold water over a slow fire for
an hour or two before it comes to a boil ; then let it simmer
gently for from three to four hours, according to its size •
ascertain when it is done by probing it with a skewer. Take
the skin off, and before serving surround the root with a paper

imvmsh-

Mi: ATS.

MUTTON.

156. Mutton (to Roast). .

Wash the joint and dry in a clean cloth, dredge with a
little flour and place in the oven basting continually. About
twenty minutes before serving sprinkle a little salt over it,
Dour off dripping, strain a little boiling water over the joint,
and serve witii red currant jelly. Time, a joint of ten pounds
will take about two hours.

157. Lee of Mutton (Boiled).
Cut off the shank bone, wash and wipe in a clean cloth,

place in saucepan, cover with boiling water, allo^y it to boil up ;

then draw to back of stove where it should stand till the finger

can stan<l the water. Then draw nearer the fire and simmer
, gently ; skim well and add a little salt. Time, for ten pounds,

about two and a half hours after it boils.
y 158. Leg of MuttonBoned)-Ingredients-Leg of mutton, weigh-

f i ing 7 or 8 lbs., lc<rceim"at.

Get the butcher to take the bone from the mutton, as he
can do it without spoiling the skin. Fill up the hole with the
forcemeat, then sew it up to prevent it falling out, tie up neatly
and roast about two b-urs or a little lunger. Serve with .
good gravy.
iw Shoulder of Mutton (Boiled with Oy«ter«)-Ingre.

^^' cUen"-A little l>cppcr, a piece of m-ice, about 2 doz. oysters a
little water, an onion; a fevv pepper ,rns, about % pt. of good gravy.
1 tablespoonful of flour and butter.

Hang it some davs, then salt it well for two days ; bone it,
and sprinkle it with pepper and a piece of mace pounded ; lay
some oysters over it, and roll the meat up tightly and tie it
Stew it n a small quantity of water, with an onion and a tew
peppercorns, till quite tender. Have ready a little good gravy
S^some o'ysters stewed in it; thicken this with flour and
butter, and pour over the mutton, when the tape is taken off.
The stewpan should be kept covered.

. ^. ._ T -^^:^^'- \ iJf'lp i^utt'^' a little water, enoueh
potatoes to fill a small dish, I teacuptul of cream.

Lamb chops are excellent cooked this way :-Put theni in
a frymg pan with a very little water, s little that it will boil

* \

l:ii

if ^
-1

The DoMiNioNf Cook Book.

away by the time the meat is tender; then put in lumps of
Initter with the meat and let it brown slowly; there will be a
brown, crisp surface, witli a fine lluvor. Serve for breakfast
with i)Otatoes cooked thus :— Choose small ones and let them
boil till they are tender; drain off the water, and pour over
them, while still in the kettle, at least one leacupful of
cream ; mash them smooth in this,

i6l. Cornettes Dc Mouton—Infjrcdieuts— Some cold mutton with
oysters or inu-ihrooms, some hock flour, puff paste, the yolk of an
'^gg* vermicelli.

Mi,ice some cold mutton with either oysters or mushrooms
very finely, as for croquettes. Take some strong stock well
flavored with vegetables and highly seasoned, put it in a stew-
pan, and thicken it with roux {i.e., butter melted over a slow
fire, well skimmed, thickened to a stiff paste with baked sifted
flour, and left to cool before use). Let the stock simmer, and
stir in tiie roux, taking care to stir always in the same direction ;
when a nice and tolerably thick sauce has been madr, add the
mince to it, and leave it to cool. Then make some ^ aff paste,
roll it out very thin— almost as thin as a wafer— cut it into
pieces, and wrap up in them lumps of the prepared mince about
the size of a walnut, making small triangular patties. Brush
these patties over witli the yolk of an egg. Dip them in un-
cooked vermicelli, which will adhere to the egg and paste, and
bake them in the oven till the vermicelli is of a pale, golden
brown color. Serve them up dry on a folded napkin. These
corhcttes should be quite soft inside, and melt in the mouth
when eaten.

162. Mouton A L'ltalienne— Ingredients— Slices of underdone leg
of mutton, butc^'red white paper, macaroni. For the sauce— a
little strong .stock, roux to thicken, juice of a lemon, mushroom
catchup to taste, cayenne pepper.

Cut some slices of underdone leg of mutton, about half an
inch thick. Wrap thetti each in a piece of buttered white
paper, and broil them over a clear fire. Then remove the
papers as quickly r.s possible, and put the meat in the centre of
dish, arranging round it a wall of hot boiled macaroni. Pour
over it a sauce made as follows, and serve vfrv hot Tke
Sauce :— Take some strong stock, thicken with brown roux
and flavor the sauce with lemon juice, mushroom catchup,
and cayennne pepper. All these receipts for doing up cold

Meats.

nuitton were given by a iiisl-raic I'reiicli rook, and, if followed
caref'iUy by a cook who has some taste and discretion in seas-
oning, will be found to be very good.

163. Haricot Mutton— Ingredients— Scrag of mutton, a little (Imir,
2 small onions, i hunch of savcry herbs, 3 cloves, pepper and salt, I
blade of mace, 2 small carrots, i turnip, a little ugar.
Cut the meat into shapely pieces and fry a nice color;
sprinkle them with a little Hour, pepper and salt. Put all into
a stewpan, just cover with boiling water, then put in your onion
stuck with three cloves, the herbs and mace. Allow this to
boil very gently till the meat is tender ; take off any fat there
may be. Cut up the turnip and carrots (if cut with vegetable
cutter they will look nicer) ; fry them in a little sugar to color
them ; add these to the meat and allow to simmer for fifteen or
twenty minutes. When ready to serve, take out the onion and
bunch of herbs.

164. Sweetbreads (LartftC(;--.uircdicnts-A couple of sweet.
breads, a few slips of b- .:on, onion , carrots, swcet herbs, pepper,
salt, spice to taste, a snu .1 Cj-.aniity ' lich stock.
Trim a couple of swe«.'b!..ads, t- )ak them half an hour in
tepid water, then i)arboil ther for a tew minutes, and lay them
in cold water ; when (luite coid take them out, dry them, and
lard thL'm thickly with fine strips of bacon. Put a slice ot fat
bacon in ?. stewpan with some onions, carrots, a bunch o
sweet herbs, pepper, salt, and spices to taste, and a small
quantity of rich stock ; lay the sweetbreads on this, and et
tbem gently stew till quite done, basting the top occasionally
with the liquor. When cooked, strai.i the liquor, skim oft
superfluous fat, reduce it almost to a glaze, brown the larded
side of the sweetbreads with a salamander, and serve with sauce
over thorn.

165. Sweetbread (Lamb'S)-Ingredients-Sweetbrcads, a ladleful

of broth, pepper and salt, a bunch of onions, a blade ot mace,

butter and flour, 2 or 3 eggs some cream, parsley, nutmeg, asj .ra-

gus-tops.

Blanch them, and put them a little while into cold water.

Then put them into a stewpan with a ladleful of broth, some

oepper and salt, a small bunch of small onions, and a blade of

mace; stir in a piece of Duttcruriu liui;:, una =i.c\T na^t ^u- ■-■•■■■

Have ready two i>r three eggs well beaten in cream, with a little

minced parsley, and a few grates of nutmeg. Put m some

Tjik Domin'ion Cook Book.

„^:i

''ti^'i

boiled asparagus-tops to the other things. Don't let it boil
after the cream is in ; hut make it hot, and stir it well all the
while. Take care it does not curdle.

"^66. Irish Stew-Insredients-About 3 lbs. of loin or neck of mutton,
4 Ib-i. potatoes, 4 i.-xrge onions, pepper and salt to taste, and about
I pt. of water.

Cut the pieces neatly, pare and slice the potatoes not too
thm, cut up the onions, now place a layer of potatoes at the
bottom of the saucepan, then a layer of mutton and onions,
=ieasonmg with pepper and salt ; proceed in this way until the
stewpan is full, new put in the water and stew slowly for two
hours, keeping the cover on until done. Shake occasion'\lly to
prevent burning.

^67. Toad-in-the-Hole vCoId Meat Cookery)~inEredients

-6 oz. of Hour, I pt. of milk, 3 eggs, a few slices of cold mutton,
pepper and salt to taste, 2 kidneys.

Make a batter of flour, milk and eggs, i)utter a baking-dish
and pour in the batter. Into this, place a few slices of cold
mutton, previously well seasoned, and the kidneys, which should
be cut into rather small pieces ; bake about one hour, and
send It to table in the dish it was baked in. Oysters or mush-
rooms may be substituted for the kidneys, and will be found
exceedingly good.

168. Muiton Pie (Cold IVIeat Cookery) - ingredients -

I leces of cold leg of mutton, pepper and salt to taste, an eggspoon-
lul of mace, a dessertspoonful of minced parsley, a teaspoonful of
savory herbs, 4 potatoes, a cup of gravy, crust.

Cut into thin sixes, place a layer at bottom of dish, sprinkle
some seasoning, a 'ayer of potatoes sliced, and repeat until dish
IS full, now add gravy, cover with crust and bake about one
hour.

169. Kidneys (Fried).

After plunging in boiling water cut them in thin slices, and
fry in hot butter ; add pepper, salt, and toss them for a few
minutes in rich brown gravy.

170. Kidneys (Grilled).

Prepare them as above, cut each kidney in half, and dip
them in egg beaten up with salt and pepper ; breadcrumb
them, dip them in melted butter, breadcrumb them again, then
grill over a slow fire ; serve m^h piquante sauce.

''M^n,^'

s, and
a few

Meat:-.

171. Mutton (to Carve).

Haunch of mutton. Pn-ss the
knife to the bone across the knuckl'.-
of the joint, along line i to 2 and
then cut slices along the whole line
from 4 to 3.

172. LesofMutton.

Carry the knife sharply down the line
from 1 to 2, and slice from either side. The
fat will be found at the line 3 to 4.

173. Loin of Mutton.

Direct your butcher to well joint the
mutton, or it will not be a pleasant task
to the carver. Insert the knife at fig. 1 ,
and if between the bones cut sharply
along line i to 2.

174. Fore-Quarter of Lamb.

To separate the shoulder from the breast is the point, pass
the knife lightly round the dotted line i, 2, 3, 4, and 5, cutUng
through the skin, raise with a little force thu shoulder mto
which the fork is firmly fixed, it will come away with a little
more cutting; now separate the ribs ^ — m
from the brisket by cutting through
the line 5 to 6, now we can serve
our guests, carve the ribs along line
from 9 to 10 and the brisket from 7
to 8.

175 Leffof Lamb.

Loin, saddle, or shoulder is carved in the same manner as
corresponding joints of mutton.

-2-t^->SS^,

• 1

I i^

■^■■--*>mm,h'.i.tK

'-m

The Dominion Cook Book.

PORK.

176. Leg of Pork (to Roast).

Choose a small leg of fine young pork ; cut a slit in the
knuckle with a sharp knife, and fill the space with sage and
onion chopped, a little pepper and salt. When half done, score
the skin in slices, but do not cut deeper than the outer rind.
Apple sauce and potatoes should be served to eat with it.

177 Legof Pork (to Boil).

Salt it eight or ten days : when it is to be dressed, weigh it ;
let it lie half an hour in cold water to make it white; allow a
quarter of an hour for every pound, and half an hour over, from
the time it boils up ; skin it as soon as it boils, and frequently
after. Allow water enough. Save some of it to make pea-
soup. Some boil it in a very nice cloth, floured, which gives a
very delicate look. It should be small and of a fine grain.
Serve pease-pudding and turnips with it.

178. Loin and Neck of Pork.

Roast them. Cut the skin of the loin across, at distances
of half an inch, with a sharp penknife.

179. Shoulders and Breasts of Pork.

Put them into pickle, or salt the shoulders as the leg; when
very nice they may be roasted.

180. Neck of Pork (Rolled)— Ingredients— Neck of pork, force-

meal of chopped sage, a few bread crumbs, salt and pepper, 2 or 3
berries of allspice.

Pone it ; put a forcemeat of chopped sage, a very few crumbs
of bread, salt, pepper, and two or three berries of allspice, over
tiie inside ; then roll the meat as tightly as you can, and roast
it slowly.

iSi. Pork Pic— Ingredients— ':f lb. of lard, i lb. of pork (leg or loin).
seasoning, i lb. of flour and .in egg, ^i glass of cold water,

Put the lard and water in rather a large saucepan ; place
upon the fire ui^d allow to boil (take care it does not boil over,
or it will catch fire^ Cut the pork into pieces about an inch
square ; when the laid and water are quite boiling pour into

'<imm9$mm^

'jtiii,'<titM' ■

««:'%5W«P»

'•■mi

M.i:ais.

the middle of the flour and mix widi a spoon. When the paste
is cool enough knead it well ; it must be rather stiff; cut off a
([uarter of the paste, and the remainder mould into the shape
of a basin, pressing it inside ; shape it evenly all round, it should
be about the third of an inch in thickness ; dip the pieces of
pork into cold water, seasoning well with pepper and salt, then
place them in the mould of paste as closely as possible. If
liked a little chopped sage can be sprinkled over the pork, then
take the rest of the paste, roll it, and cut to the size of the top
of the mould ; taking care to have it the same size as the inside ;
break an egg, and divide the yolk from the white ; with a paste
brush dip into the white of egsi, and brush the edge of the paste ;
then place this on the top of the pie, pressing the edges well.
Any trimmings of paste that are left, cut into little leaves, dip
into the white of egg, and stick them on the top of the pie,
then wet the pie all over with the yolk of the egg and bake for
about two hours.

182. Pig's Fry— Ingredients— I lb. of pig's fry, 3 lbs. of potatoes, i
onion, sage and seasoning.
Put the potatoes into cold water, scrub and wash them well ;
then place thi n in a saucepan of cold water and put upon the
fire to boil ; daectly they boil, take them out of die water, peel,
and cut them into slices ; peel the onion and chop it and two
or three ^age leaves together ; cut the pig's fry into small pieces ;
grease a dish, and put a layer of potatoes in the bottom ; then
sprinkle a little of the sage and onion, pepper and --h, then a
layer of the pig's fry ; then another sprinkling of thv. .> -oning.
and so on until the dish is full ; then put in a little water for
gravy ; the skin usually sent with pig's fry put over the top of
the dish ; if the skm is not sent, take a piece of whitish brown
l^aper and grease it and place upon the dish instead. Bake
for about one hour.

1S3. Pork (Pickled).

The quantities proportioned to the middlings of a pretty
large hog, the hams and shoulders being cut off.

Mix, and pound fine, four ounces of saltpetre, a pound of
coarse sugar, an ounce of sal-prunel, and a little common salt :

sprinKiC trie purk wan suu una urciiw -^ f- ••»; --- --- ,• —

rub with the above ; pack the pieces tightly in a small deep tub
filling up the spaces with common salt. Place Urge pebbles

. i

-mi^fm*me-m»r/t ,i

The Dominion Cook Book,

] •>i^

on the pork to prevent it from swimming in the pickle which
the salt will produce. If kept from air, it will continue very
fine for two years.

184. Pork (Hasheci)~Ingredicnt.s— Some remnants of cold roast pork,

pepper and salt to taste, 2 onions, 2 blades of mace, i teaspoonful oi
flour, I teaspoonful of vinegar, 2 cloves, }4 pt. of gravy.

Take the onions, chop and fry them a nice brown ; then
take the pork and cut it into thin slices, seasoning with pepper
and salt to taste, and add these to the rest of the above ingre-
dients ; stew it for about half an hour gently and serve with
sippets of toasted bread.

185. Pork Cutlets-Ingredients— Loin of pork, pepper and salt.
Cut the loin into chops, take the bone out, and the greater por-
tion of the fat ; season with pepper, and place upon a perfectly
hot gridiron, and broil for about fifteen minutes. Be particu-
lar that they are thoroughly done ; dish, sprinkle with a little
salt, and serve plain, or with tomato sauce.

186. Sucking Pig Roast-Ingredients -Pig, S o/.. of bread crumbs,

18 sage leaves, iie])])er and salt, tablespoonful of butter, salad oil to
baste with, tablespoonful of lemon juice, y^ pi. of gravy.

Stuff the pig with finely grated l)read crumbs, minced sage
pepper and salt, and a tablespoonful of butter. Take care
these are well blended. After stuffing the pig sew up the slit
neatly, truss the legs back, to allow the inside to be roasted
put in oven, and directly it is dry have ready some butter tied
in a piece of thin cloth, and rub the pig with this in every part.
Continue this operation several times while roasting • do not
allow the pig to burn in any part. Then take half a pint of
gr.avy, a tablespoonful of lemon juice, and the gravy that flowed
from the pig ; pour a little of this over the pig, and the
remainder send to table in a tureen. Instead of butter for
basting many cooks use salad oil as this makes the crackling
crisp Before dishing cut off the head and part the body down
middle, and lay on the dish back to back. Take care that it
IS sent to table very hot, and serve with apple sauce. It will
take about two hours for a small pig to roast.

187. Pile's Pettitoes-Ingredients-A slice of bacon cut thin, an

ovAor., n hiauc v^: mace. 5 pcpi-.crcorns, 4RpiigM,f thyme, i pt. of
gra\7, pepper and salt, thickening cf butter and flour.

Put the heart, pettitoes and liver, into a saucepan, add the

rnssassEBSK^^

= , .cj a maxaai £.a»asM. r »

:kle which
tinue very

d roast pork,
;aspoonfuI oi

)wn ; then
th pepper
ove ingre-
jcrve with

id salt.

reater por-
i perfectly
e particu-
th a little

ead crumbs,
sahd oil to

iced sage,
rake care
p the slit
J roasted,
utter tied
very part.
: ; do not
a pint of
lat flowed
and the
cutter for
crackling
3dy down
re that it
. It will

It thin, an
;, I pt. of

, add the

Meats.

l)acon, mace, peppercorns, onion, thyme and gravy ; simmer
gently for twenty minutes ; take out the heart and liver and
mince very finely ; allow the feet to stew until quite tender,
tliey will take about half im hour; then return to the saucepan
the liver, thicken the gravy with a little butter and flour,
sprinkle a little i)epper and salt, and simmer very gently for five
or six minutes, stirring occasionally ; when rea :> dish split
the feet, and arrange them round the mince with sippets of
toasted bread, and pour the gravy in the center.

188. Pork Cheese— Ingredients— About 2 lbs. of cold roast pork, a
dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and
s:ilt, .1 bunch of s.-ivory herbs, 2 blades of mace, a littlo nutmeg, ^
Icaspoonful of minced lemon peel, sufficient gravy to fdl the mould.

Cut the pork into pieces, but do not chop ; there should be
al)out a quarter of fat to a pound of lean ; sprinkle with pepper
and salt, pound the slices thoroughly and mince as finely as
possible, the parsley, sage, lemon peel, and herbs ; then mix
all this nicely together. Place in mould and fill with gravy.
Bake a little over an hour. When perfectly cold turn out.

1S9. Sausages— Ingiedients— Pork, fat and lean, sage, pepper and
salt, a little allspice.

Chop fat and lean of pork together ; season with sage, pepper
and salt, and you may add two or three berries of allspice ;
half fill hogs' guts that have been soaked and made extremely
clean : or the meat may be kept in a very small pan, closely
covered ; and so rolled and dusted w'th a very little flour be-
fore it is fried. .Serve on stewed red cabbage, or mashed pota-
toes, put in a form, brown with a salamander, and garnish with
the above ; they must be pricked with a fork before they are
dressed, or they will burst.
190. Ham (how to boil to give it an excellent flavor)

— Ingredients— 2 heads of celery, 2 turnips, vinegar and water, a
large bunch of savory herbs, and 3 onions.

In choosing a ham, be sure that it is perfectly sweet. To
ascertain this stick a sharp knife into it near the bone, when the
knife is taken out, it vll have an agreeable smell if the "neat is
sweet. If the meat has been hung for a long time, and it is
salt and dry, it would be necessary to soak for twenty-four hours,
and change the water oftai. Put the meat in a large pot with
sufficient water to cover it ; bring it to a boil gradually^ and
carefully take off tl.e scum as it rises; when on the point of

fji- • 1:

,' it4«MB$MlMM«l«wv<«t««.

— -ts^.

Thp; Do.mimon Cook TJook.

:-a

l)oiling pcld the vLgct.r.bl-;; 'xiv.] herl)s ; let it simmer gently
unt quite tender, tiicn taki- it out, strip off the skin, cover
with brear' r.ispings and put a paper frill round the knuckle.
Four hour .vili be sufficient for a ham weighing ten pounds.

191. Ham (Potted)— Ingrc(Hents-2>^ lbs. of lean ham, 3/ lb. of fat,

I tcaspuunful of poumlod mace, a saltspoonful of pounded allspice,
}i nutmeg, cli.rified butter, pepper.

Take some slices of cold ham, cut them small, mixing the
lean and fat in the above proportions ; proceed to pound the
ham to a fine paste in a mortar ; gradually add the seasoning,
and take care that all the ingredients are well mixed, press the
mixture into pots, cover with the clarified butter and keep it
cool

192. Ham (Baked)— Ingredients— ifam, crust.

Allow the ham to soak in water for twelve hc^irs ; vipe it
dry, and trim any rusty places unde neath ; cover with a com-
mo/1 crust, taking care ti'at it is thick enough to keep tht gravy
in ;. have the ovsn at a moderate lieat and hake for ai'Out (o\r
hours ; when lone, t- ke off crust and skin, cover with rasping.s,
and garnish the iinu<\':V; with .1 paper frill. Very good.

193. To Glaxe a Ham — Ingredients— An egg, salt, melted butter,

a cup of p( \uit»':r' crackei, a little cream.

After ihe iv-im is skinned and cold, brush all over with beaten
egg ; mix the cracker, salt and melted butter with cream enough
to make a thick paste ; spread it evenly over the ham and
brown in a moderate oven.

194. To Make Lard.

Take the inner part of the pig, put into a stone jar, and
place in a saucepan of boiling water ; allow it to simmer
gently, and as it melts, strain carefully from the sediment ; put
ia small jars and keep in a cool place. The fleed makes ex-
ceedingly light crust, and is very wholesome.

195. Tripe (to dress)— Ingredients— Tripe, milk and water, onion

sauce.

Cut away the coarsest fat, take equal proportions of milk and
water, and boil for three quarters of an hour. Have ready
some onion sauce, and when ready to dish, smother the trine
with the sauce, and any that is left send to table in a tureen.'

196. Fried Trlpe~Ingredi«nts— Salt and water, pepper, flour, lard, a
tablespoonful of vinegar.

■■i4

Tv^EATK.

7»

the

Scrape the liii.j veil ; rut into squares the si/c of your hand ;
boil in salt and waUr (a tablespoonful of salt to one quart ot
water) till verv tender. 'Jhe next day eut into smaller pieces,
season with salt and pepper, dredge with flour, fry brown on
both sides in a pan of hot lard. When done, take it out, pour
nearW all the lard out, add a good gill of boiling water, thicken
with flour, mixed smooth with a tablespoonful of vinegar ;
season to taste, and pour hot over the tripe. A nice breakfast

' Tripe may be cooked several ways, it can be stewed in gravy
with rnushrooms, or cut into collops, sprinkled with chopped
onion and savory herbs, and fried a nice brown in clarified
butter.

1Q7 TriDQ (Stewed)— Ingredients— 2 qts. of water, pepper and salt,
^^' oniont a pi'^ of L a.ter, 2 tablespoonfuls of cream, nutmeg. 2 slices
of buttered toast.
See that the tripe is washed very white •. cut up in pieces and
nut them into a stewpan with two (iiiarts of water, and pepper
and salt to taste. Let boil until quite tender, which will take
'about two hours and a half, or perhaps longer ; have some
white onions boiled until quite tender ; then turn them out in
a cullender to drain ; then mash them, putting them back into
your saucepan (which you have previously wiped out) with a
niece of butter, two tablespoonfuls of cream or milk, a grating
of nutmeg and a very little salt; sprinkle in a little flour, set
the pan on the Are, keeping it well covered, and give it one
boil Place at the bottom of a dish two slices of buttered
toast, cut in pieces, and put the tripe over it.

TO CARVE PORK.
Suckins Piff.

The first act is to separate the shoulder from the carcase by
drawing the knife round the line i,2,3-the£ioulder_wilUhen
easily come away. Then take off
the leg by cutting round the line
1,2,3 i" the same way as shoulder.

T-u- riKc ^'•p ".ove onp.n to the knife-, w vja ■»* ^ ** i m * *«//
whTch "should be carried down line ^^^^^^^^^^i;^
4 to 5. The other half of pig is of
course served in the same manner.

The Dominion (?ook Book.

i»

VWj:

Ham.

To reach the choice portion take a thin
sharp knife, wliicli should he carried
down to the bone along hne i to 2. The
slices must be thin and even and cut to
the bone.

Leff of Pork.

Carry the knife sharply down to the l)one
through the crackling aloi;^ line i to 2.

Note. — Other joints do not call for any
special remarks as to carving.

VEAL.

I9«

Roast Veal (stuffed) -Ingredients— 3 oz. of l)ruised bread
crumbs, 4 oz. of chop[)c'd suet, shallot, thyme, marjoram, and winter
savory, 2 eggs, salt and pepper.

To eight ounces of bruised crumbs of bread add four ounces
of chopped suet, shallot, thyme, marjoram and winter savory,
all chopped fuie ; two eggs, salt and pepper to season ; mix all
these ingredients into a firm, compact kind of paste, and use
this stuffing to fill a hole or pocket which you will have cut with
a knife in some pan of the piece of veal, taking care to fasten
it in with a skewer. A piece of veal weighing four pounds
would require rather more than an hour to cook it thoroughly.
199. Veal (stewed)— Ingredients— 2 qts. of water, i peeled onion, a

little salt, % lb, of rice, butter, chopped

few blades of mace, a
parsley.

Break the shank bone, wash it clean, and put it into two
quarts of water, an onion peeled, a few blades of mace and a
little salt ; set it over a quick fire, and remove the scum a \t
rises ; wash carefully a (juarter of a pound of rice, and when
the veal has cooked for about an hour skim it well and throw
in the rice ; simmer for three quarters of an hour slowly ; when
done put the meat in a deep dish and the rice around it. Mix
a little drawn butter, stir in some chopped parsley, and pour
over the veal.

aeo. Veal and Ham Pie— Ingredients— Forcemeat balls, i or 2
eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions,
herbs, lemon peel, salt, cayenne, mace, parsley, whites of eggs.

.#^^..

■ iWg'mmmt'':^^

ir"iii,AiMiW^tiliiiinii im

Meats.

Cut some thin slices off the leg or neck of veal, free thein
from skin and gristle, lard them well, and season with salt and
pepper. Have some eggs boiled hard and some thm slices of
ham. Make some forcemeat balls with fat bacon, the trim-
mings of the veal, chopped onions, parsley and sweet herbs,
izrated lemon peel, salt, cayenne and pounded mace. Pound
all in a mortar, and bind with one or two eggs. Line a pie
dish with good paste, and fill it with layers (not too close)—
first one of ham, then one of veal, of forcemeat balls, of the
CURS (cut in halves), and so on ; a few mushrooms may be
added ; put in some gravy ; lastly, a layer of thin bacon ; and
cover all with tolerably thick crust, glaze. Bake for about four
hours in a moderate oven. Through the hole in the top insert
some good savory jelly-made with ox or calf s foot, knuckle
of veal, and trimming of bacon and ham well flavored with
onions, more herbs and lemon peel, and cleared with the
whites of eggs. Leave till quite cold, then it can be cut with a
sharp knife into slices.

201. Veal Pudding— Ingredients— A few pieces of salt pork, butter,
pepper, salt, parsley, thyme and flour.
Line a pudding mould or tin pail with a rich paste and fill
the cavity with bits of veal cut into small pieces ; add a few
pieces of salt pork and season to taste with butter, pepper, salt,
parsley and thyme, and sufficient boiling water to fill the mould
two-thirds full ; dredge with flour and then cover the top with
paste, and after placing the cover on firmly, tie a cloth closely
over the entire mould, and place it in boiling water and allow
it to boil an hour or more.

202 Veal Cake— Ingredients— Some hard boiled eggs, a layer of ham,

tongue or sausage meat, salt, pepper, and nutmeg, a layer of veal.
• Have some slices of veal ; put a layer of hard boiled eggs
into a dish, then a layer of ham, tongue or sausage meat ; season
with salt, pepper, and a little nutmeg ; then a layer of veal--
in this way fill up the dish. Bake in the oven with a little
water in the dish, keep it covered while baking ; when done
put a weight on until cold, then turn it out. A nice dish for
breakfast or supper.
203. Veal (Marbled)— Ingredients— Spice, butter, tongue and veal.

Take some cold roasted veal, season with spice, beat in a
mortar i skin a cold boiled tongue, cut up and pound it to a

i 1 (■■

•A

n 1

The Dominion Cook IHook.

paste, adding to it nearly its weight of Inilter ; put some of the
veal into a pol, and slrt-w in lumps oft le pounded tongue ; put
m another layer of tiie veal and then more tongue ; press it
down and pour clarified butter on top ; this cuts very prettily
like veined marhie. White meat of fowls may be used instead
ot veal.

204. Veai 8co

fro

nts— Pepper and salt, crackers, milk and

gravy from meat, 2 eggs, butter,

Chop somo cold roast or stewed veal very fine ; put a layer
on the bottom of a pudding dish well buttered ; season with
pepper and salt. Next have a layer of finely-powdered crackers •

wet with a little milk or some ' ''

■ y from the meat.

1 roceed until the dish is full ; spread over all a thick layer of
cracker-crumbs, seasoned with salt and wet into a paste with
milk and two beaten eggs. Stick pieces of butter all over it
cover f losely, and bake half an hour ; then remove the cover
and iv,ke long enough to brown nicely. Do not get it too dry.

205. Quenelles of Veal-Ingrcdienls-i lb. of veal cutlet, a gill of
water, salt, butter, nutmeg, (lour, 4 eggs, /^ gill of cream.

Remove the skin from one pound of veal cutlet, and cut it
into small pieces. Put into a stewpan a gill of water, a pinch of
salt, and a small piece of butter; when boiling stir in as much
flour as will form a paste ; when it ;s smooth put it away to eet
cold, then take half the quantity of butter that vou have of ., d
and half the quantity of paste you have of butter, put the paste
into a moitrr, pound it well, then add the butter, pound it,
then add the veal ; pound well for ten minutes, add one whole
egg three yolks of eggs, salt, pepper, a little grated nutmeg,
work well together, pass through a wire sieve, s^^r in half a gill
of cream, shape the quenelles with two tablespoons, place
them in a well-buttered stew pan, leaving a lear space on one
side ; put a good pinch of salt in t' it space, pour in su«icient
boiling water to i .er th^ queneU , and le ve them to poach
for ten minutes, thea drain them carefully on a cloth : arrange
on a dish. *

cvighion

206. Fricandeau fc:»r Veal— Ingre<',.nt.s— A filk or ^usr.ion CI
stock '^s'^'^-' ^T"' ^'^"°^^' °^^^^^- sweet herbs, salt, pepper," spices,"

Neatly trim a nice piece of fillet or cushion of veal, lar-l it
thickly on one side with bacon Pb e in a large stewp^a a

207.

• --ivgiwji^aMjKj, .-»*.. jiaa^ij^*'

Meats.

spices,

hver of slices of bacon, then some r-^-ots and onions cut

1 ces w h a bundle of sweet herbs, ^ ;er, salt and spices o

astt lay the piece of veal in the n.. Jle, and moisten with

out a p'int of'stock. Let the .neat ^tew gently for two or

.hrpe hours basting the top occasionally. Then strain ott tne

vy pu i't into a'small sLcepan. skim off superfluous fat add

To A little butter mixed smooth with a small quantity of flour

^.d let the gravy reduce nearly to a glaze; pour it over the

'i^^raMle top of which should be previously browned with a

Sander it' necessary, and serve with a border of spinach.

207

Rolled Veai-Ingredients-Loin of veal, forcemeat, bacon, bread
cn'X TiTgt lemon peel, sweet herbs, salt, cayenne, pounded
mace, fat bacon. j r

Bone a loin of veal and stuff it with forcemeat made of
bacon, bread crumbs and eggs, and flavored with lemon peel,
sweet herbs, salt, cayenne and pounded mace. 1 le it up. keep-
ing ! he shape of a large sausage ; lay some slices of fat bacon
on it and stew gently for four hours in well-flavored stock Let
iiiooP, remote from the stock, and put it under heavy
weights. When quite cold, gin it.

„^fi OAllAff^d Cairs Head -ingredients— A calfs head, 5 table-

ao8. 0®"*rf *• .™,ev 4 blades of pounded mace, pepper to taste a

;';a;;d'n;t;nig, a fVw\hick slices'of.ham. the yolks of 5 eggs boded

ScairVhe head for ten minutes, then scrape off the hair ;
divide the head and remove the brains ; boil for about two
hou?s and if tender remove the bones. When this is done
flatten i' on the table, sprinkle a thick layer of parsley likewise
of ham, .nd cut the yolks of the eggs into rings, and place these
upor the ham. then season with pounded mace, white pepper
a 1 nutmeg between each layer ; roll the head m a cloth, and

e as tT'tly ■ ; possible. Boil for about four hours then
remove the pot ; place a heavy weight on the top. Let it

remain tui .o\n 'hen remove the cloth and serve.
200 Veal SausaffOS - Ingredients-Equal quantities of lean veal
^' and farbaconra handful of^sage, salt, pepper, a few anchovies.

Chop equal quantities of lean veal and fat bacon, a handful
of sage, a little salt, pepper and a few anchovies. P^-at all m
°J.. . ^^.j .,.u4 fV,L->.u,hl« blended, roll and it, and
serve with fried sippets, or on stewed vegetables, 01 op
coUops.

TiiK Dominion ('ook Rook.

*
»

' *,«

210. Veal Cutlets In^mliinls .^ U.S. (if ihc l)Cst etui nf ilic ii<ck of

veal, y^ I a:,iJ unul i)f iniiuxd thyme, rind of a Miuill lemon, (
bunch of parsky, I tahlesjxionful of InitttT, i leaspoonful of lomon
juice, 1 egg, pepper and salt, bread crumb-., ^^ lb. of b.acon.

To shape the cutlets, saw off the end oftftc rib bone, saw off
the chine bone also, which hes at the back of the cutlets ; then
form the cutlets to a neat shape. Mince thyme and lemon rind
and parsley, as finely as possible; nult the butter, and add
these ingredients to it ; add also the egg, pei'[)er and salt, and
beat all up together ; then rub very finely some crumi)S of
bread ; dip each cut! -t into the mixture, tlien cover with Jjread
crumbs ; when the , diron is perfe< lly warm, arrange the cut-
lets upon it. Have the fire nice and bright, but do not allow
them to cook too fast or the breadcrumbs will burn before the
cutlets are cooked through ; allow them to brown nicely on both
sides ; about ten minutes will be the time. .Serve on a wall of
mashed ; otatoes in a circle; fill the centre of dish with rolls of
bacon and with a nice brown sauce. (See "Sauces.")

For rolls. — Cut some neat slices of bacon, roll them up and
run a skewer through each ; place these in the oven for about
five minutes, then remove skewers and arrange in centre of the
dish.

211. Haricot O-f Veal Ingredients— Best end of a small neck, a

little brown gravy, i pL. of peas, 6 small cucumbers, 2 lettuces, a
little broth, a f' w forcemeat balls.

Take the best end of a small neck ; cut the bones short, but
leave it whole ; then put it into a st'^wpan just covered with
brown gravy ; and when it is nearly done, have ready a pint of
boiled peas, six cucumbers pared and sliced, and two cabbage-
lettuces cut into quarters, all stewed in a little good broth ; put
them with the veal, and let them simmer ten minutes. When
the veal is in the dish, pour the sauce and vegetables over it,
and lay the lettuce with forcemeat balls round it.

212. Hashed CalFs Head (a la Poulette) - Ingredients —

Calfs head, 2 oz, of butler, 2 tablespoonfuls of flour, ,'4 pt. of white
stock, a few button mushrooms, white pepper and salt to taste, 2
eggs, juice of a lemon, parsley.

Cut the remnants of a boiled head into uniform pieces the
size of half an apple. Melt in a saucepan one or two ounces
of butter, according to the quantity of meat to be hashed;
amalgamate with it one or two tablepoonfuls of flour, then stir
in half a pint, more or less, of white stock. Stir well, then add

;>?n-3i a-'*g g l ' »18*M ' Jtg"' ■ ! .111 ' ..-'. -" ' « l "^"^

J>J.i»i(0:

Mkats.

213

, few button mushrooms, white pepper and salt to taste, and
U. the sauce boil for ten minutes. Tut the saucepan by the
d of he fire, and lay the pieces of calf s head m .t ; let them
Jet hot owly, but not boil. Just before servmg st.r m off the
tl the volks of two t-gs. beaten up with the juice o a lemon,
Ind l^rai'ned ; also a sma'll quantity of parsley very finely mmced.
Minced Veal-ItiKre'lients-Some remnants of roast or braized
■^ a" f sh^K-.? a liuhc- butter, a little flour, a httlc stock a few
Ipdgs of p.u.sle;. pepper an.l salt nutmeg to taste, a few drops of
lemon juice, fried bread and poached eggs.
Take some remnants of roast or braized veal, trim off all
browtted parts, and mince it very finely ; ry a shallot chopped
smaU in plenty of butler ; when it is a light straw color add a
ZfXh^ch oilour ^nd a little stock, then the minced meat,
wt^f chopped parsley, pepper, salt and nutmeg to taste; mix
wen add more stock if necessary, and let the mince gradually
,e hot by the side of the fire ; lastly, add a few drops of lemon
^uice Serve with sippets of bread fried in butter round, and
the poached eggs on the top.

.,4. veal ll.ral"<« 'e ^^i-fTe'Sbt atr .."'.wo'cfS;

stock.*

Take about two ounces of butter, one carrot, one onion a
litt e oarslev sweet herbs, a leaf or two of basil, and a bay leaf,

own a large crust of br^ad. and put it in a stewpan with he
above th n?s! and fry them until they are brown ; then flour the
meat and brown it well, putting it back in the saucepan ; add
Tmie stock and baste it in the gravy till done, and keep turn-
ing the meat. Simmer four pounds for three or four hours.

215. Stowed Oalfs Head.

Wash in three or four waters and remove the brains. Now
secure the lead in a floured cloth. Slightly salt enough hot
water t?cove?1t, and boil two hours s/ou>/y. Alter washing the
Sins carefully ind rejecting the "-"^b-ne and any pieces of
skin stew in just enough water to cover them. 1 ake them ouc
Sh smooth with a woode.t potato masher, and add a little of
masn smoom « ^ ^^^^ ^,n\\iH\. Season with a sprin-

K: SV'Vewer-urgiund cloves, chopped parsley and
buuer ^?kze"f an egg. I'lace on stove ,n saucepan, sunmo

The DoMiNio.v Cock P.ook.

until you need it. If the head is teni.'tr, take up and drain.
Now SCO le with a sharp kr.ifc and co^ cr with melied biUter.
Dredge with flour, place in oven to brown. Send to table with
the gravy poured over it.

VEAL cARvma
Calf's Mead.

Insert the knife down to the Lone and cut
slices in the direction of the line i to 2 and
with these slices place a piece of throat
sweetbread cut from 3 to 4. The eye and
surrounding Resh are esteemed highly by
connoisseurs. The jaw bone removed, some nice lean and the
palate, which is called a titbit, lies under the head.

Knii .;kle.

The dotted line from one to two sufficiently
indicates the direction v/hich the knife should
take.

Fillet of Veal.

Cut slices not too thick in the direction
of line I to 2. Be careful to cut evenly.

a ram.

jiutcr.
e with

id the

GENERAL DIRECTIONS RESPECTING CRAVIES.

Gravy may be made quite as good of the skirts of beef, and
the kidneys, as of any other meat, prepared in the same way.

An ox-kidney, or milt, makes good gravy, cut all to pieces,
and prepared as other meat ; and so will the shank end ol
mutton that has been dressed, if much be not wanted.

The shank-bones of mutton are a great improvement to tne
richness of gravy ; but first soak them well, and scour them

^ ^^Tarragon gives the flavor of French cookery, and in high
gravies is a great improvement ; but it should be added only a
short time before serving.

216 A Good Beef Gravy (for Poultry or Ga««e)-f"f ='

dieius-->i lb. of lean be', % a pt. of cold water, I small onion, a
saltspoonful of salt, a little pepper, a tablespoonful of mushroom
catchup or Harvey's sauce, }i teaspoonful of arrowroot.
Cut the beef into small pieces and put it and the water mto
a stewpan. Add the onion and seasoning, and smimerjently
for three hours. A short time before it is required, mix the
arrowroot with a little cold water, pour into the gravy, while
stirring, add the Harvey's sauce and allow it just to come to
the boil. Strain into a tureen and serve very hot.
o,-, finvorv Gravy {Thick)-Ingredients— 1 onion, butter, a table-
''^' ^s^SoTff \i pt. of broth or stock, pepper and salt, a small
quantity of Worester sauce.
Mince one onion fine, fry it in butter to a dark brown and
stir in a tablespoonful of flour. After one minute add half a
pint of broth or stock, pepper and salt, and a very small quan-
tity of Worcester sauce.
218 Gravy for R<^a*t Sseat— Ingrcuienii— v^ravy, '»■'■

*Puta kitchen dish with a sprinkling of salt in it beneath

' V'yi f»? >-- '^' ». '^^jW»«B ^»a «w ?. > a^'« ?a;

Tmk Dominion Cook Boor.

the incai about twenty minutes I'cforc it is removed from the
oven. Then remove, baste the meal, and pour the gravy on
the dish intended for serving the joint upon.

219. Gravy for Venison-Ingredients-Remnants of venison, 4

mutton shank bones, a little salt, 2 glasses of water, i dessertspoon-
lul of walnut catchup.

Brown the venison over a clear fire, and put this with the
shank bones and water into a stewpan and allow it to boil very
gently for about two hours. Strain an add the catchup and a
spnnkhnj; v ( salt. Serve very hot.

220. Stronff Fish Gravy- Ingredients -2 or 3 eels, crust of toasted

l)rea<i, 2 blades of mace, some whole pepper, sweet herbs, a piece of
lemon peel, an anchovy, a teaspoonful of horse radish.

Skin two or three eels, and wash them very clean ; cut them
mto small pieces and put them into a saucepan. Cover them
with water, and add a little crust of bread toasted brown, two
blades of mace, some whole pepper, sweet herbs, a piece of
lemon peel, an anchovy or two, and a teaspoonful or two of
horse radish. Cover close, and simmer ; add a piece of butter
and a little flour, and boil with the above.

221. Plain Gravy Ingredients— An onion, a little butter, V pt. of

stock, peppei and salt, a small piece of lean ham or bacon, a
dessertspoonful of Worcester sauce, a sprig of parsley and thyme.
Mince an onion finely, fry it in butter to a dark brown color,
then add three-quarters of a pint of stock, pepper and salt to
taste, a small piece of lean ham or bacon minced small, a little
Worcester sauce, a sprig of thyme and one of parsley. Let it
boil five or ten minutes, put it by till wanted, and strain it be-
fore serving.

222. Gravy for Hashes-Ingredients-Remnants and bones of the

joint intended for hashing, a pinch of salt and pepper, «/ teaspoon-
lu of whole allsnice, a bunch of savory herbs, a saltspoonful of
celery salt or >2 a head of celery, an onion, a small piece of butter,
a little corn flour, and b(jiling water.

Put the bones (having previously chopped them), with the
remanants of meal, salt, pepper, spice, herbs and celery into a
stewpan. Cover with boiling water and allow it to simmer for
two hours. Cut up the onion in neat slices and fry in butter a
pale brown. Then mix slowly with the gravv from bonM.
IJoii ^fteen minutes, strain, then return to stewpan, flavor with
catchup or any flavoring that may be preferred. Thicken with

.^M

■if%»S«i^

CiRAVIES.

ftl

the

Serve

l)uttcr and n<:>ur and just allow it to come to the boil

very hot.

22X Gravy -For a Fowl (when there is no meat to
make it from) -Ingredients— The feet, li"er, gizzard, and
neck of Uie fowl, a lilile browned bread, a slice of onion, a sprig ot
parsley and thyme, some pepper and salt, a teaspoonful of mush-
room catchup, a little Hour and butter.

Wash the feet nicely, and cut them and the neck small ;
simmer them with a little browned bread, a slice of onion, a
sprig of parsley and thyme, some pepper and salt, and the liver
and gizzard, in a quarter of a pint of water, till half wasted.
Take out the liver, bruise it, and strain the liquor to it. Theri
thicken it with flour and butter, and add a teaspoonful of
mushroom catchup, and it will be very good.

224. Veal Gravy— Ingredients— Bones, any cold remnants of veal, I >4
pts. of water, an onion, a saltspoonful of minced lemon peel, a littlt
salt, a blade of mace, a few drops of the juice of the lemon, butter
and flour.
Place all the ingredients (excepting the lemon juice and
flour) into a stewpan and allow them to simmer for oi.e hour.
Strain into a basin. Add a thickening of butter and flour
mixed with a little water, also the lemon juice. Give one boil
and serve very hot. Flavor with tomato sauce or catchup.
225, Golorins for Soups or Gravies.

Put four ounces of lump sugar, a gill of water, and half an
ounce of the finest butter into a small tosser, and set it over a
gentle fire. Stir it with a wooden spoon, till of a bright brown.
Then add half a pint of water ; boil, skim, and vfhen cold,
t)ottle and cork it close. Add to soup or gravy as much of
this as will give a proper color.

/7ii " ^

t.U.ycy

Of'

— . ^c^i^ia^

flTTrt'TTITrTT'TlTTrTTTTTTTTTH^

4 SAUGES \^

XlXiLi.H.i.i.l.i ii.lkl.LLi.kjLM

OBSERVA'f lOxNS ON SAUCES.

The appearance and preparation of sauces are of the
highest importance. Brown sauces should not he as thick as
white ones, and both should possess a decided character, so
that whether sweet or sharp, plain or savory, they would bear
out their names. Care is also to be taken that they blend and
harmonize with the various dishes they are to accompany.

226. White Sauce— Ingredients— I pt. of milk, 2 or 3 mushrooms, I

onion, i carrot, i bundle of sweet herbs, whole pepper and salt to
taste, a few cloves, a little mace, i oz. of butter, and i gill of cream.
Put into one pint of milk two or three mushrooms, an
onion and a carrot cut into pieces, a bundle of sweet herbs •
whole pepper and salt to taste, a few cloves, and a little mace;
let the whole gently simmer for about an hour, put an ounce
of butter into the saucepan, and stir on the fire until it thickens.
Finish by stirring in a gill of cream.

227. White Sauce (Volente)-Ingredicnts-A fowl, i lb. of lean

veal, I onion, 5 oz. of butter, white stock, a carrot, a bundle of
sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour.

Take a fowl, cut up into small joints, and one pound of lean
veal cut into small dice, put both into a saucepan with an
onion sliced, an ounce of butter, and a cupful of white stock •
keep tossing on the fire for half an hour, taking care that none'
of the contents take color ; then add as much white stock as
will well cover them, together with a carrot cut into small
pieces, a bundle of sweet herbs, some whole pepper, and a
pinch of sugar, and let the whole gently simmer for a couple of
hours or more. Melt a quarter pound of fresh butter in a sauce-
pan, and amalgamate two ounces of flour with it without let-
tine the mixturf^ taVf> npv rnlor . ctr-iiV, *u^ „u 1-

gradually mto it ; set the saucepan at the edge of the fire to
«immer for an hour and a half, skimming the contents carefully

S.M-Tcr.s.

5^3

are of the
as thick as
haracter, so
would bear
y blend and
mpany.

mushrooms, i
•er and salt to
I gill of cream,

ihrooms, an
weet herbs ;
little mace;
Jt an ounce
1 it thickens.

I, I lb. of lean
I a bundle of
12. of flour.

ound of lean
>an with an
vhite stock;
a that none
ite stock as
t into small
•per, and a
■ a couple of
r in a sauce-
without let-
Jove liquor
' the fire to
tits carefully

1 nv^.lv turn out the sauce into a basm,
from time to tune. .,^^^^'>' ,^" ! ' A This sauce will keep

-aid them »d™nce. hen, finely Melt a p.c ^ ^^
a saucepan add %1'"^^ "Xle fry for a minute or two, then
minced shallots. 1^' '"f ™°',„lv to make a sauce, and a
add gravy stock in f K"*^"' 5"l"" I- ° " pepper, spices and
small pinch of powdered ="«<=' ^erte and pepp , ^ ^^^
salt to taste. . Put m the mmced ners Le I ^^^ ^ ^^^^^

L,. Mango Chutney Sauce ^f'.^**!, "•SToTlr.

' i\mS^)i 11.. of P.''". >^/ ?■ "(' „„r„" -^Ib o7 .Iried chili...

Tour »ppl«, a li.- "I Po-l""' 8'"!'; „„i„ „lic and

Reduce the sugar to a syrup. J™"" *d° ° ed in cold vine-
ginger finely in ^^^'^'^//'^^teT core and shce the apples,
gar, and allow to dry m the sun , P«' ™{\i j,. when this
fhen boil them in a b°""= ^"^^j^^''i°ecoorp"t them into,
has been done, and the fP'f ^'=ff ,^°Sining ingredients
good sized pan, and m,x the whole o *^;=^°?'™|„4. Stir
(as well as the other I'alfb""!^ ™ ^'^'/put into bottles
lell until all »- *-"ffl™™^^^^^^

SnTorSd. This"ts''ttio°us chutney and has been well

tried and proved.

'''°- B^o5"fh?tgThard and cut them into small pieces ; then put

them into melted butter. Becloel-lnpe-li'"''

and white pepper, 4 large oiuons. .^^

? 1^

«4

Thr DoMiNioM Cook Book.

; 1 ^

I -

the liquor, and put tiieni Into a saucepan with vinegar enouch
to cover them. Add six green or red chihes, four large onions
chopped fine, a tcacupful of brown sugar, one of scraped horse
radish, a tablespoonful each of cloves and allspice, and a tea-
spoonful each of red and white pepper. Let it simmer till
soft, put mto jars and keep it air-tight.

232. Cauliflower Sauce-Ingredients-Two small cauliflowers,
l/i oz. of butter, i tablespoonful of flour, }^ pint of boiling water
pepper and salt to taste, yolks of 2 eggs, juice of a lemon.
Boil two small cauliflowers ; when done, pick them out into
sprigs and arrange them, head downwards, in a pudding basin
which must have been made quite hot ; press them in gently'
then turn them out dexterously on a dish, and pour over them
the following sauce, boiling hot : Melt one and a half ounces
of butter in a saucepan, mix with it a tablespoonful of flour
and then aad half a pint of boiling water ; stir till it thickens ';
add salt and white pepper to taste ; then take the saucepan off
the fire, and stir in the yolks of two eggs beaten up with the
juice of a lemon and strained.

233. Mushroom Sauce~Ingredients-A plateful of mushrooms, 3

shallots. 2 or 3 sprigs of parsley, gravy stock, pepper and salt to taste,
a small piece of butler, flour.

Pick clean a plateful of mushrooms, put them into a saucepan
with three shallots chopped up, and two or three sprigs of
parsley, cover up with gravy stock, add pepper and salt to taste,
and let the whole boil for a couple of hours. Strain the liquor,
passing the mushrooms, etc., through a hair sieve. Melt a
piece of butter in a saucepan, add a little flour, mix well then
add the above. '

234. Dutch Sauce-Ingredients— 3 tablespoonfuls of vinegar, i lb.

of butter, yolks of 2 eggs, pepper and salt to taste.

Put three tablespoonfuls of vinegar in a saucepan, and re-
duce It on the fire to one-third ; add a quarter of a pound of
butter and the yolks of two eggs. Place the saucepan on a
slow fire, stir the contents continuously, and as fast as the but-
ter melts add more, until one pound is used. If the sauce
becomes too thick at any time during the process, add a table-
spoonful of cold water and continue stirring. Then put in

DCDDer and salt to fnsfp anA i-iUo nr^nt- ^^.^ «-,». t.^ ^^4. iU-

sauce boil. When it is made— that is, when all the butter is
used and the sauce is of the proper thickness— put the sauce-

i^^im^ -fe^i

Saucks.

pan containing it into another iV.cd with ^valm (not boiling)

water until the time of serving.

-35 Piquante Sauce (Withoi; Eggs).

(,) Melt one ounce of butter, and add gradually two tab e-
spoonfuls of white wine vin gar, a shallot and a httle parsley
chopped very fine, pepper md snlt ; stir over he fire till it
bon (2) Chop up some herbs-thyme parsley tarragon,
and a ballot (about a tablespoonful in all)-and put them
into a saucepan with one and a half giUs of vinegar; re^
d ce ?o one g U ; add half a pint of broth, strain, thicken with
a oux of ha^ an ounce of butter and half an ounce of flour;
boil up the sauce, stirring all the time, add a few chopped herbs^
pepper and salt, and serve. (3) The following is taken from
"Round the Table : " " Fry some slices of shallots or onions
till they assume a light brown color (taking care by frequent
stirring that they do not get burnt or done too much) ; add
a small piece of garlic, some sweet herbs, and a mixture of
equal parts of vinegar and water (or of vinegar and broth),
strain and let the whole boil, then stir this mixture into a
saucepan containing butter and flour, as for prepared pl^m melted
butte. ; add pepper, salt, some minced parsley, and chopped
gherkins."

216 Anchovy Sauce-Ingredients-About yi or. of butter, yolk of i
^ f"^hcg^, I tSspoonful of anchovy sauce, cayenne pepper and salt
to taste, squares of freshly browned toast.
Heat a dinner-plate until it will melt half an ounce of butter
placed on it ; take the yolk of a fresh egg, beat it with a fork
into the butter, ^d'l o teaspoonful of anchovy sauce, cayenne
pepper and salt to ^ane. Have ready some ^^^shly browned
squares of toast, dip them into the mixture, covering both sides
and serve at once.

-.-7 Grill Sauce- Ingredients -I [-'iU of good , ravy. i tablespoonful
-'^- c^lshroom catch'up, I of Frer.., nustard, «:f<^^^^^^,X^^^"S
a little grated lemon peel, butter, Ho.u a fe^v drjps of lemon jmce
Take one gill of good gravy, mi. ^uh it one tablespoonful
of mushroom catchup, one of Frencn mustard, a few chopped
capers, a little grated lemon peel ; add a thickening of butter
and flour and a few drops of lemon juice, simmer till Q^i^^^e hot
J __.,,. -^..- the "-n ^^^ «prve. Letis of chicken and game
ma7bTtSel1n the"same way, but in making the sauce
substitute a tablespoonful of chutney for the chopped capers,

■f4tuimtmm^

■MMfftWi" v; -Tr

Till'; Dominion Cook Book.

and instead of lemon juice julJ a small (luantity of Chili
vinegar.

238. Mint Sauce -Injjredienls- A (|ii;intity of mint leave;, eqiia^

quantities of wine-vinegar and watir, and a small portion of sugar.

Chop as finely as possible a (luantity of mint leaves previ
ously washed ; add to these sufticicnt wine-vinegar and water,
in equal parts, to float them, and a small quantity of powdered
sugar. Let the sauce stand for an hour before serving.

239. Svireet Sauce— Ingredients— i tablespoonful of flour, 4 table-

spoonfuls of water, X P'- of boiling water, sugar or treacle to taste,
I oz. of butter, I tablespoonful of lemon juice.

Mix a tablespoonful of flour quite smooth in four tablespoon-
fuls of water, then stir into it half a pint of boiling water, sugar
or treacle to taste; stir over the fire until the sauce boils,
when, if allowed, an ounce of butter may be added, with a
tablespoonful of lemon juice. When sweetened with sugar, a
little nutmeg or ground cinnamon may be used instead of
lemon juice, if preferred. A tablespoonful of raspberry jam or
any fruit syrup may be used to flavor the sauce, and is gener-
ally much liked.

240. Horse Radish Sauce.

One teaspoonful of made mustard, one tablespoonful of
vinegar, three tablespoonfuls of cream, a little salt, as much
horse radish grated as will make it as thick as cream.

241. Mayonnaise Sauce— Ingredients— The yolks of 4 eggs, a tea-

spoonful of salt, salad oil, tarragon vinegar, white pepper.

Carefully strain the yolks of four eggs into a basin, place it
in a cool place, or, if necessary, on ice ; add a teaspoonful of
salt, mix well ; then proceed to pour in, a few drops at a time,
some salad oil, without ceasing to stir the mixture. When one
spoonful of oil is well incorporated with the yolks of the eggs,
put in, in the same manner, a teaspoonful of tarragon vinegar ;
keep on adding oil and vinegar in the^e proportions until the
sauce becomes of the consistency of very thick cream ; then
add white pepper to taste, and more salt if necessary.

242. Poor Man's Sauce— Ingredients— A good sized onion, butter,

}i pt. of common stock or water, a little vinegar, a little minced
parsley, pepper and salt to taste, a tablespoonful of flour.

Mince a good sized onion, not too finely, put it into a sauce-
pan with a piece of butter equal to it in bulk. Fry till the

!w » -^K ii i ^;

tily of Chili

; Icavei, equa^
jrtion of sugar.

leaves previ
r and water,
of powdered
^•ing.

flour, 4 tabli;-
reacle to taste,

• tablespoon-
water, sugar
sauce boils,
ded, with a
fith sugar, a
instead of
3erry jam or
nd is gener-

ispoonful of
t, as much
n.

■ 4 eggs, a tf a-

per.

sin, place it
spoonful of
»s at a time,
When one
3f the eggs,
)n vinegar ;
is until the
ream ; then

)nion, butter,
little minced

ito a sauce-
'ry till the

Sauces.

243-

sauce boil up, and it is ready.

^ e»..«>A Tntrrpdients— I pt. of brown stock,

P:rth ■ I mtcr into a s.c.vpan and put U - '^e «,e t° -eU |

sauce ="'-'';'^™"' ' ,^f:,:^^'nd k t'simme gently for
siewDan to the back ot tne stove, anu i^*. o ^ ,

ho stirred into it ; strain and serve. .

'^cranberry Sauce -Ingredients-i c,. of r.pe cranberries.
*^- graimlated sugar, a leacupful of water.

Wash the berries, and carefully pick them, then put them
into a'stewpati wtth t'he above quantity of -ter ; alb- them

put into a mould, and when cold it is ready to serve.
\,c Peach Sauce-Ingvedients-reaches, water, sugar.

Take a quanof dried peaches and soak in water four hours

sweeten to ta^e with "j'J^^^-S-^^^..^^,,,, „.. „f .„„„, „.h,.
Purinto your stewpan, the onions slieed fry them of J.

tde;nr^^'^fsnSa=5,»;^ett

through a sieve ; then put in a ^^_"5fP^"_^^^;f,7,';;:\,,,,hroom
serve." If a high flavor is wanicu u ^ua.. qu«...... - -1—

catchup may be added.

SI- 'I

,' *'•

Tnic Dominion Cook Book.

[^^

■ \

247. Roux (Brown, a thickening^ for soups and

gravies) — Ingi.'dicnts — 6 o/. of butter, 9 oz. of flour.

Mcll the butter slowly over the fire, raid dredge in very slowly
the flour, stirring all the time, and when it turns a light brown
color it is done, and can be put aside into ajar ready for use.
It will keep good for some time.

248. Roux (White, fu^ thickening^ white sai, ce-

Proceed as in the last receipt, hut do not keen it on u. fire
so long, and take care not to let it color.

249. Tomato Sauce fngredieiUs — lolbs. ripe l(.iiia;o's, i pt. best

brown vinegar, 2 t'/. salt, ji oz. cloves, I o/. allspice, jj lb. white
sugar, I oz. garlic, /j oz. black pepjier, /^ o/. cayenne pepper.

Wipe the tomatoes clean, aiKl huil or bake till soft ; then
strain and rub through a sieve that will retain the seeds and
skins. Boil the juice for an hour, then add the aiiove i 'jredi
ents (all the spices must bc^iiound). lioil all together for a
sufficient time, which may be known by the absence of any
watery particle, and by tlie whole becoming a smooth mass ;
five hours will generally suffice. Bottle without straining into
perfectly dry bottles, and cork securely when cold. The garlic
must be peeled. The proportions of spice may be varied ac-
cording to taste.

250. OysterSauce— Ingredients— Oysters, butter, a little flour, milk,

blade of mace, bay leaf, pepper and s.alt to taste, a little cayenne, u
few drops of lemon juice.

Parboil the oysters in their own liquor, beard them, and re-
serve all the li ...uor. Melt a piece of buLter in a saucepan, add
a little flou;. Jhc oyster liquor, and a enough milk to make as
much sauci;: ai> is wanted. Put in a blade of mace and a bay
leaf tied lege' her, pepper and salt to taste, and the least bit of
cayenne. Let the sauce boil, add the oysters, and as soon as
they are quite hot remove the mace and bay leaf, stir in a few
drops of lemon juice, and serve.

251. Worcester Sauce— Ingredients— Two tablespoonfuls Indian

soy, t.vo lablespoonfuL- w.ilnut catchup, one dessertspoonful of salt,
one teasi)oonful cayenne pepper, one nutmeg (sliced thin), one doz.
cloves, Yi oz. root ginger pounded, a little lemon peel, a small head
of garlic divided into cloves, i pt. vinegar, 3 oz. lump sugar.

Dissolve the sugar in a little of the vinegar over the fire, add
the other ingredients ; {.ut all into a wide-necked bottle. It
should stand for a month before using, and is better if shaken

SAtTCES.

pa and

'try ilowly
;ht brown
^ for use.

fire

, I pt. best
J II). white
'cpper.

oft ; then
eeda and
J i 2:redi
her for a
e of any
th mass ;
niiis^ into
he garlic
aried a*.

or Qanne)—

n whule pep"
im, a pint

every day. At the end of the month pour off clear into bottles.
It is well to make a quart or three pints at a time.
252. Bread Sauce (to serve with PouH

^ Ingred. -Ciil.l.ls. )i lb. of stale hrea.l, ,.:

pers, a I ie of ma-e, a little salt, 2 tahlespoui lu

of water.
Put tite blets into ,. pu of water, add th' ,nion, pepper,
mace salt. Allow it to simmer for an hour, then strain the
Zx^r over the bread crumbs. Cover the stewpan and let 1^
tand on the stuve f .r an hour (do not a low it to boil), then
be It the sauce up with a fork until it is nice and smooth.
Allow it to botl fis^ minutes, stirring well unt.l it is thick, then
add cream and serve hot.

,r, r^iner Sauce -Ingre(lients-2 oz. of butter, a tablespoonful o(
'"• ^fo^r? a pSt of\oiling stock, pepper an.1 salt, Worcester sauce.

ruuwo ounces of butter and a I. >ontul of Aour into

a saucepan stir the mixture on the >r,ti it acquires a

brown color ; add rather less than a p .t boiling stock, free
from fa' V season with pepper, salt, and attle Worcester sauce
When the sauce boils throw in plenty of capers; let it boil once
more, J'nd it is ready.

^ I

Hour, milk,
-ayenne, a

, and re-
pan, add
make as
id a bay
ist bit of
soon as
■ in a few

Lils Indian

ful of salt,

, one doz. |

small head

ar.

fire, add
Jllle. It
if shaken

(

.^■m _a.^ ^j

MICROCOPY RESOLUTION TEST CHART

lANSI and ISO TEST CHART No- 2)

1.0

i.l

1.25

•■ IIIM

IS Ilia

II 4

1.4

2.5

1 2.2

2.0
1.8

1.6

A APPLIED IfVMGE

Inc

il Main Street

Ne« York 14609 USA
C ',00 - Phone
'989 - Fax

■•m^-'f^m^--

4-^

M H«jtaf ?«rK3g wx jaur:vM rv ^

^=^5 STOCi<:s

■*'-^"- ^■^^^^'^Ti-T-" "TTBTi-B-

254. Common Stock,

Take all the bones of joints, etc., that are available, car-
cases and bones of poultry and game (not high), chop them all
into convenient pieces and put them into a saucepan together
with any scraps of meat, cooked or uncooked, resulting from
remnants, the trimmings of cutlets, etc. Add a couple of car-
rots, one onion, a bunch of parsley, one bay leaf, a small sprig
of thyme, and one of marjoram ; sal*- to taste, a small quantity
of white pepper and allspice mixed, and two or three cloves.
Fill the saucepan with cold water until it covers the contents
by one inch, and set it on the fire to boil slowly for about four
hours ; strain the liquor through a cloth into a basin, and when
cold, the cake of fat on the top being removed, the stock will
be fit for use.

255. Gravy Stock.

Place a layer of sixes of onion in a saucepan holding a
gallon, over this a layer of fat bacon, and over all about two
pounds of shin of beef chopped in small pieces ; one pint of
common stock or even water, being poured on the whole, set
the saucepan on the fire for one hour, until the liquor is almost
evaporated— what is called reduced to a "glaze" — then add
sufficient cold common stock or cold watc- to cover contents
of the saucepan, and two or three carrots cut in slices, one
leek, a head of celery (when in season), or some celery seed, a
handful of parsley, half a clove of garlic, a sprig of marjoram
and of thyme, a bay leaf, four or five cloves, white pepper and
salt to taste. After boiling for about three hours strain off the
liquor, and, being absolutely freed from fat, it is ready for use.

256. Veal Stock.

Toss a couple of onions, sliced, and one pound of lean veal
cut in pieces in a saucepan with some butter until they assume
a light color, then add half a pound of ham chopped up small,
and moisten with a pint of coramon stock cold and perfectly

. «#^i^^i, "ff^i

Stocks.

9»

frcefioia fat I <-t tlic li'iuor reduce almos' to a "glaze '—

then add two (lu.irts v( cold conunon stock, a knuckle of veal,

or two. calves' feet, a couple of carrots, head of celery, parsley,

hay leaf, thyme, mace, pepper and salt, all in due proportion.

After boiling two or three hours strain free from fat and it is

ready.

257. White Stock.

Put a knuckle of veal, or two calves' feet, together with an
old fowl or a rabbit, and a piece of ham about half a pound, all
cut up in small pieces, into a saucepan with sufficient water to
cover the contents • «he stock should be carefully skimmed as
it gradually becomes heated, then put in two carrots, a head of
celery, two onions and a bunch of parsley, together with two
bay leaves, a sprig of thyme, mace, cloves, pepper and salt to
taste, and leave the whole to boU from three to four hours,
when it should be strained and freed from fat.

258. Fish Stock.

Take a couple of pounds of any kind of fish, such as floun-
ders, small eels, or the trimmings of almost any fish that have
been filleted ; pack them into a saucepan, with a head of parsley,
including the root, a head of celery, two blades of mace, a few
cloves, some white pepper and salt to taste, and a bay leaf.
Put in as much cold water as will cover the contents of the
saucepan, set it to simmer gently for a couple of hours, then
strain off the l.quor, and it is ready.

^ \-:

•41

!!»

•XWX^ U t VJZa g ST 'Si

isrti.

^0<|

VEGETABLES

:SaK KSES^fiSKaOKK A

^SS^K^^iS^A^CKiKKK &

OBSERVATIONS.

Take care to purchase them perfectly fresh, as this is their
chief value and excellence. The middle-sized are preferable
to the larger or smaller ; they are more tender, juicy, and are
better flavored. Peas and potatoes are seldom worth eating
before midsummer. Salads, greens, roots, when first gathered
are firm and have a fragrant freshness.

Vegetables should be carefully cleaned from insects and
nicely washed. Boil them in plenty of water, and drain them
the moment tney are done enough. If overboiled, they lose
their beauty and their crispness. Bad cooks sometimes dress
them with meat, which is wrong, except carrots with boiline
oeet. ^

To boil vegetables green, be sure the water boils when you
put them in. Make them boil very fast. Don't cover but
watch them ; and if the water has not slackened, you may be
sure they are done when they begin to sink. Then take them
out immediately or the color will change. Hard water especi-
ally if chalybeate, spoils the color of such vegetables as should
be green .

To boil them green in hard water, put a teu^ iful of salt
of wormwood into the water when it boils, before th*- vegetables
are put in. ^

259 Vegetable Marrovti (to Boil or Stew).

This excellent vegetable may be boiled as asparagus. When
boiled, divide it lengthways into fvo, and serve it upon a toast
accompanied by melted butler ; or when nearly boiled, divide
It as above, and stew gently in gravy like cucumbers.' Care
"hould be taken to choose young ones not exceeding six inches
in length.

261.

.»5i«i*»iiSj,

:-m?:

VfGF-TAI'.I.ES.

260. Spinach.

Carefully wash and pick. When that is done, throw it into
a saucepan that will just hold it, sprinkle it with a little salt,
and cover close. The pan must be set on the fire, and well
shaken. When done, beat the spinach well with a small piece
of'butter ; it must come to table pretty dry, and looks well it
pressed into a tin mould in the form of a large leaf, which is
sold at the tinshops. A spoonful of cream is an improvement.

261. Spinach— Ingredients— Spinach, butter, pepper and salt, boiled

eggs.
Wash and pick your spinach very carefully ; drop mto a
cupful of boiling water and cook fifteen minutes. Drain thor-
oughly through a cullender, then chop quite fine. Return to the
stove, add one tablespoonful of butter, pepper and salt to taste ;
put in a vegetable dish and garnish with hard-boiled eggs.

262 Potatoes (to Broil).

Parboil, then slice and broil them. Or parboil and then
set them on the gridiron over a very slow fire, and when thor-
oughly done send them up with their skins on. This last way
is practised in many Irish families.

263. Potatoes (to Fry).

Take the skin off raw potatoes, slif;e and fry them, either
in butter or thin batter.

264. Potatoes (to Mash).

Boil the potatoes, peel them, and break them to paste ;
then to two pounds of them add a quarter of a pint of milk, a
little salt, and two ounces of butter, and stir it all well over the
fire. Either serve them in this manner, or place them on the
dish in a form, and then brown the top with a salamander, or

in scallops.

26^ Potatoes (Stuffecl)-Ingredients-5 medium-sized potatoes, >^

oz. of butter, i tablespoonful of grated cheese, pepper, salt, and the

yolk of I egg. , , . , • 1 • A

For these take five of medium size, bake m their skins, and

when done cut off a small slice from one end. scoop out the

inside, and rub through a wire sieve. Add to it half an ounce

of bnttpr. one tablesDOOnful of grated cheese, pepper, salt, and

the yolic of an egg. ' Mix well, refill the skins, fit on the slices

which were cut off, and put into the oven again for ten mmutes

before serving.

■Mh

266,

T'riE Dominion Cook Book.

small

Lyonnalse Potatoes -inj;rf(iicnt.s--Aluinpof butter, a

onion, cold boiled potatoes, ;i Utile parsley.
Into a saucepan put a large lump of butter and a small
onion finely chopped, and when the onion is fried to an amber
color, throw in slices of cold boiled potatoes, which must be
thoroughly stirred until they are turning brown; at this moment
put in a spoonful of finely chopped parsley, and as soon as it
is cooked drain through a cullender, so that the potatoes retain
the moisture of the butter and many particles of parsley.

267. Saratoga Potatoes-
salt.

-Ingredients— Potatoes, boiling lard and

Peel, and slice on a slaw-cutter into cold water, wash thor-
oughly and drain ; spread between the folds of a clean cloth,
rub and pat until dry. Fry a few at a time in boiling lard, salt
as you take them out. Saratoga potatoes are often eaten cold.
They can be prepared three or four hours before needed, and
if kept in a warm place they will be crisp and nice.

268. Bermuda Potatoes (Fried)— Ingredients— 2 oz. of butter,
parsley, salt and pepper, a cup of milk, a tablespoonful of flour.

Slice the potatoes and put them into bo'ling water ; cook
until tender ; remove and put them into a saucepan with two
ounces of butter, chopped parsley, salt and pepper and a cup
of milk ; cook all together and thicken with a tablespoonful of
flour stirred in cold water.

269.

Potatoes

salt.

(Sautees au Beurre)— Ingredients— Butter,

Cut with a vegetable cutter into small balls about the size
of a marble ; put them in a saucepan with plenty of butter and
a good sprinkling of salt ; keep the saucepan covered, and
•hake it occasionally until they are quite done, which will be
in about an hour.

270. Potatoes (Stewed)— Ingredients-
ful of flour.

-Milk, I pint, a tablespoon-

Peel and cut into small uniform pieces as many potatoes as
may be needed. Have ready enough of boiling water (slightly
salted) to cover them ; boil until done. Skim them out of the

WafPr infn r> HjcVi on<^ nrviir millr rrroTrir /-\Tro»- fVunrvi (r^nA^ -^C ^
■•-"~ ' ••' •" f.». j.--! ,..- ij"*»/ v'Tvt ii!\.iii ^luai^c Oi a

pint of boiled milk, into which has been stirred a taolespoonful
of flour previously dissolved in a little cold milk). Cold boiled
potatoes can be served in the same way.

2-jl.

272.

275-

|^|i^*^-:--''^'^f»«*»^^?f?

s;.*?*!s-i«^1^

Veoktable.

itter, ,1 Tirnall

tid a small
> an amber
:h must be
is moment
soon as it
toes retain
ley.

ling lard and

wash thor-
lean cloth,
g lard, salt
^aten cold,
ieded, and

z. of butter,
of flour.

Iter ; cook
1 with two
and a cup
poonful of

nts— Butter,

ut the size
butter and
ered, and
ich will be

tablespoon -

lotatoes as
ir (slightly
out of the

lespoonful
old boiled

- , Po-^atO Balls -Inere<lients-4 large potatoes, 2 tablesponnfuls of
''■■ ^b^t^r a pt'ch of salt, a little pepper, rtablespoonful of cream, 2

ecrcs, boiling lard. . . .

F.nir large mealy potatoes.cold ; mash them in a pan with
two ablespoonfuls o melted butter, a pmch of sal a little
n no r one^Sblespoonful of cream and the beaten yolk of one
r.^^ [lb tt together for about fwe minutes or untd very
^" 'Jh .hine the mixture into balls about the size of a wal-
To ^uKs d^;rem into an egg well beaten and then
into the finest sifted bread crumbs ; fry them in boiling lard.
272. Potatoes (E8Callopecl)-Ingredients-Cream. a large piece
of butter, a little salt.
Having boiled, beat them fine in a bowl, with cream, and a
hrce Piece of but er, and a little salt. Put them into escallop
Ss.'make them smooth on the top score w^-^- k-^. -^
lay thin slices of butter on the tops of them. Then put tnem
into an oven to brown.
2TX Potato Chlps-Ingredienls-Boiling lard and salt.

P<^e) a raw potato as apples are peeled, let the parings be as
ncalyL possible the same thickness, and let the", be a long
r^o'ssible. Dry them thoroughly in a cloth, put them n the
frying basket, and plunge it mto boiling hot ard. Jhe" m^
chips are a golden color drain them well in front of the tire,
sprinkle fine salt over them.

27A Potato Cake-IngrecUents-Potatoes, flour and lard.
''"Take cold mashed potatoes, and form into flat cakes, flour
and fry in lard until they are a golden brown.
27 ■; Sweet Potatoes (Roast).

Wash, wipe, and roast. Serve in their jackets.

276. Sweet Potatoes (Boiled).

Wash them plunge in cold water, (no sal ) boil till tender,
drail' t^d put Vdry'for five minutes. Peel before serving.

277. Sweet Potatoes (Frled)-Ingredients-Lardordnpp.ng
'ivtkc cold boiled potatoes, slice and fry in dripping or .ard

until of a golden brown.

Vi;; T;; o'uuide lea;es: cut off as much of the stalk «
possiWe, cut across the end of the stalk tw.ce. Wash well m

i - f.

Qfi

The Dominion Cook Book.

cold water, drain and [jlunge into boiling water, in which the
above proportions of salt and soda have Ijeen ..ddcd ; boil with-
out cover. Take up directly after they are done, drain, dish
and serve.

-Ingredients— Butter, salt,

279. Cabbaere (a la Cauliflower)

'/2 a cup of cream.

Cut the cabbage Hnc as for slaw ; put it into a stewpan
cover with water and keep closely covered ; when render, drain
off the water; put in a small piece of butter with a little salt,
one half a cup of cream, or one cup of milk. Leave on the
stove a few minutes before serviuL^

280. Farci (or Stuffed cabbage)-Ingrcdients-Veal stuffinR,

slices of sau.sa^;e meat, gravy.

Cook the cabbage in salt and water sufficiently to open the
leaves, and insert between them layers of ordinary veal .stuffing
slices of sausage meat, then tie it .securely round with thread
to prevent the meat falling out. Replace in the stewpan, and
cook briskly at first, then simmer till completely tender- serve
m the same manner as ragout-that is to say, with a little
gravy poured over the whole. In winter roast chestnuts hidden
m the center are sometimes added, when it is termed "Chou
en surprise."

281. En RagOUt-Insrcdienl.s-Clarified fat, small pieces of bacon or

ham, pepper and salt, a little stock or water.

Soak a fresh fair-sized cabbage for ten minutes in strong
salt and water, then take it out and drain carefully ; put some
clarified fat into a clean stewpan, and some small pieces of
bacon or ham ; lay half the cabbage on the top (either whole-
leaved or cut up into large pieces, whichever is preferable),
some more fot, and pepper and salt to taste, remembering that
the bacon or ham will add to the saltness ; place the other half
of the cabbage on the top, and pour in a little stock (water can
be used in default of stock, but the latter is by far the best)
just enough to cover the ingredients. Cook briskly at first ther!
withdraw to the side, and keep it simmering for a considerable
time. When it ,s thoroughly done, pour off the liquid, and set

n !f h h' '^'' "'m^'^' '" '^'^ ^^"^^^ of a hca^d dish, as

riiuch raised as possible, and, having skimmed ofl'the fat from
the liquor, pour it over the vegetable, and serve.

,?»^it.»»jiji:,..

Vegrtables.

282 Marinc-Ingredients-A large red cal.hnge, pepper, salt, ^ine-
gbss of white wine vinegar, and the same quantity of water, I or. o(
butter, brown gravy.
Take 1 large red cabbage and cut it into four pieces, first
taking away the outside leaves and bard piece of stem ; then
take each piece separately and mince it into strips as fine as ver-
micelli, commencing at the head of the piece and fimshmg at
the stem end. Throw it all into boiling salt and water for ten
minutes, drain, and place in a tureen or low-nmmed earthen
jar. Season with pepper and salt, pour on a wme-glassful of
white wine vinegar and the same quantity of water ; leave it
for fuUv three hours, then press it well to extract the juice;
melt one ounce of butter in a stewpan, add the cabbage, and
pour on some brown gravy. Cook very gently, indeed, until
the vegetable is thoroughly done. There is a pleasant acid
flavor about this entree, which should be eaten after any rich
fish, such as salmon, shad, or eels.

28; Red Cabbage (to Stew)-Ingrcdients-A small red cab-
bage, pepper, salt, butter, 2 or 3 spoonfuls of vinegar.
Slice a small, or half a large- red cabbage, wash and put it
into a saucepan with pepper, salt, no water but what hangs
about it, with a piece of butter. Stew till quite tender ; and
when going to serve, add two or tluee spoonfuls of vinegar,
and give one boil over the fire. Serve it for cold meat, or with
sausages on it.

284. Tomatoes (Steweel)~Ingredient3-Tomatoes, gravy, cream,

and arrowroot.
\rrange them in a single layer and pour over them as much
gravy as will cover half their height. Stew very gently until
the under sides are done, then turn and finuh them ; thicken
the gravy with cream and arrowroot and serve it round them ;
the tomatoes may have some forcemeat put in the center of

each.

285, Tomatoes (Baked)-Ingredients-^^ a doz. t vnces, bread

crumbs, pepper and salt, butter.

Cut half a dozen tomatoes in halves, remove the pips, and
fill the inside with a mixture of bread crumbs, pepper and salt
=n due proportions ; place a small piece of butter on each half
tomato, and lay them close together in a well buttered tm ;
bake in a slow oven about half an hour, and serve. Tney may
be eaten hot or cold.

'1 iiK Dominion Cook Hook.

286. Tomatoes (Stuffed)- Ingredients— Tomatoes, shall it, bulfer,

2 parts l)ri.a(l crumbs, 1 part ham, parsley, sweet herbs, prpper and
salt to taste, tuast.

Dip sonic tomatoes in hot water, peel them, cut them in
lialf, and remove the pi[iS ; rub a hakiii;^ sheet with shallot,
butter it well, and lay the tomatoes in it, filling each half with
the following composition : Two parts bread crumbs, one part
ham finely minced, and, according to taste, parsley and sweet
herbs also finely minced, and pepper and salt. Put a small
piece of butter on each half tomato, and bake them a quarter
of an hour ; have ready some round pieces of buttered toast,
on each of these put a half tomato and serve.

287. Tomatoes (with Macaroni) (i).— Ingredients— Small

quantity of tomatoes, butter, jicppcr, salt, a bay leaf and some
tnyme, a few spoonfuls of either stock or gravy, macaroni.

Take a quantity of tomatoes, cut them up, and remove from
each the pips afld watery substance it contains ; put them into
a saucepan with a small piece of butter, pepper, salt, a bay
leaf, and some thyme ; add a few spoonfuls of either stock or
gravy ; keep stirring on the fire until they are reduced to a
pulp, pass them through a hair sieve and dress the macaroni
with this .sauce and plenty of Parmesan cheese freshly grated.

288. Tomatoes (with iVIacaroni) (2).— Ingredients— Toma-

toes, clove of garlic, a few sprigs of thyme, marjoram, basil, parsley,
whole pepper, salt to taste, and macaroni.

Cut up a quantity of tomatoes, put them into a saucepan
containing a little water, with a clove of garlic and a few sprigs
of thyme, marjoram, basil, and parsley, with whole pepper and
salt to taste. When quite done turn them out on a hair sieve
and throw away the water that drains from them, then pass
them through the sieve ; warm the pulp thus obtained in a
saucepan with the piece of butter, and use this sauce to dress
the macaroni, as above.

289 Tomatoes (au Gratin)— Ingredients— Tomatoes, garlic, butter,
two parts bread crumbs, one part mushrooms, parsle", pepper and
salt.

Dip the tomatoes in hot water, and peel them ; cut them in
half, and remove the pips ; rub a baking tin with garlic, butter

21, lay •.iiv; iurnai.v;C3 iU r-iuc uy 31UC, auU ilii uxic iiaii niin luc

following composition : Two parts bread crumbs, one part
mushrooms finely minced, a little parsley chopped fine ; pep-

Vegetables.

per and salt to taste ; put a small piece of butter on each.
Hake for ten or fifteen minutes, and serve.

290. Tomato Fritters -- Ingrf<lionts - l qt. of stewci tomatoes,
1 egg, I small icasiiDonfiil ot hodn, tlour, lard.

Use one quart of stewed tomatoes, one egg, one small tea-
spoonful of soda ; stir in flour enough to make a batter like
that fur griddle cakes. Have some lard, very hot, on the
stove ; drop the batter in, a spoonful at a time, and frj .

"Oi Tomatoes (Brollecl)-Insre.llenls-Somc largo fresh lom-itoes,
" Imtter, pepper, and salt, a small portion of sugar, an eggspoonful of

made mustard.
In buying tomatoes for broiling, be careful to select large
and fresh ones. LH) not pare them. Slice in pieces about half
■m inch thick, and broil them for a few minutes upon a grid-
iron ; while they are broiling prepare some hot butter in a cup,
seasoning with pepper, salt, an cggspoonful of made mustard,
and a little sugar; when the tomatoes are finished dip eacn
ivece into this, and then dish (the dish must be hoi). If any
of the seasoning remains, heat to the point of boiling and pour
o >/er the dish ; serve immediately. This is a very nice dish if
cooked well.

292. Beet Roots.

Beet roots make a very pleasant addition to winter salad, of
which they may agreeably form a full half instead of being only
used to ornament it. This root is cooling, and very whole-

some •

It is extremely good boiled, and sliced with a small quantity
of onion ; or stewed with whole onions, large or small, as
follows : —

Boil the beet tender with the skin on, slice it into a stewpan
with a little broth, and a spoonful of vinegar ; simmer till the
gravy is tinged with the color, then put it into a small dish, and
make a round of the button onions, first boiled till tender, take
off the skin just bev i : serving, and mmd they are quite hot

"""Vr roast three large onions, and peel off the outer skins till
they look clear, and serve the beet-root strewed round them.

If the beet root is in the least broken before dressed, it pans
with its color, and looks ill.

4 n

100

TiiK Dominion Couk Mook.

293. Onions (Boiledj.

Skill tlu-ni thorougWy. Put them to boil ; when tlicy have
boiled a (i:w minutes, pour off the water and add clean cold
water, and then set them to boil again. Tour this away and
add more cold water, when they may boil till done, This will
make them white and clear; and very mild in flavor. After
they arc done, pour off all the water, and dress with a little
cream, salt, and pepper t^ taste.

294. Spanish Onions (a la Grecque) -Ingredients— Onions,

butter, salt, pei-i)cr.
Peel off the very otitcr skins, cut off the pointed ends like a
cigar, put them in a deep dish, and put a piece of butler and a
little salt and pepper on the place where the point has been
cut off, cover them with a plate or disli, and let them bake for
not less than three hours. They will throw out a delicious
gravy.

295. Spanish Onions (Baked)— Ingredients— 4 or 5 Spanish

onions, butter, salt and water.
Salt a saucepanful of boiling water slightly, put the onions
into this, leaving the skins on, and let them boil sharply for
about an hour. When they arc done, take them out, wipe
them, and cover each in a piece of browii paper, bake in the
oven for two hours. Add butter, pepper, and salt to taste, and
serve in their skins.

296. Spanish Onions (Stewed)— Ingredicnts-5 or 6 medium-

sized Spanish onions, l pt. of broth or gravy.

In paring the onions be careful not to cut off too much of
the tops and ends. Put them into a large saucepan (avoid
placing one on top of another). Add the broth or gravy,
and allow it to simmer gently until the onions are quite tender,
then dish them, pour the gravy over them, r.nd serve quickly.

297. Onions (Burnt, for Gravies)— Ingredients— Half lb. of

onions, i glass of water, 8 oz. of moist sugar, ^ pt. of vinegar.

Peel and mince the onions finely, and put into an iron stew-
pan, and add the water ; allow to boil seven minutes. Then
put in the sugar, and allow to simmer until the mixture is
nearly black and begins to smoke. Have ready the vinegar
boilinf hot .nnd strain the linuor slowly into it, stirring with a
wooden spoon until it is thoroughly mixed ; set aside to cool,
when ready, bottle for use.

-•<ii^^-;

■^■•t" "m'''*''**ip?v^

Vf.OtTAlil.lS.

lOI

208 Onions (Stuffed) -In!;toU.-ni'— W-y large Spanish onions,

coia fit u irk ur 1kvn.ii, brcavl crum!..i i^Ttcr, silt, mace, lo Mvion-
fulsol cream or milk, a ucllLf iicn c--, Initur, jmcc uf h.ilf a
lemon, browncil Hour, milk.
Waih and skin very large Sp:ini..h onion--,. Lay in cold
water an hour. Tarhoil in boiling water half an hour. Dniin,
and while liot extract ihdr hearts, taking care not to break the
outs.de layers. Chop the inside thus obtainei very fine, witli
a little cold fat pork or bacon. Add bread crumbs, pepper,
salt, mace, and wet with a spoonful or two of cream (or niilk in
default of cream). Bind with a well-beaten egg, and work into
a smooth paste. Stuff the onions with this ; put into:i dripping
nan wiih a very littU; hot water, and simmer m the oven Jor an
hour, Iwsting often with butter melted. W iien done, take the
onions up carefully, and arrange the open ends upwards in a
vegetable dish. Add to the gravy in the dripping pan the juice
of I'.alf a lemon, four tablespoonfuls of cream or milk, and a
little browned tlour wet with cold milk, lioil up once, and
pour over the onions.

299. Mushrooms.

The cook should be well acquainted with the different sorts
of things called by this name by ignorant people, as the deaths
of many persons have been caused by carelessly using the poi-
sonous kinds. The eatable mushrooms first appear very small
and of a round form on a very small stalk. They grow very
fast, and the upper part and stalk are white. As the sue
increases, the under part gradually opens and shows a fnngy
fur of a very fine salmon color, which continues more or less
tiU the mushroom has been picked, when it turns to a brown.
The skin can be more easily peeled .'rom the real ."Jf 'iroorn
than from the poisonous kind. A good test .s to sprinkle a little
salt on the spongy part or gills of the sample to be tried ; if
they turn black they are wholesome, if yellow they are poison-
ous. Give the salt a little time to act, before you decide as to
their quality.

300. Mushrooms iStewecD-Ingredients-Mushrooms, salt, butter
and browned Hour.

Gather those that have red gills ; cut off that part of the
stem which grew in the earth ; wash, and take the skm from
the top; put them in a stew-pan, with some, salt; stew them

>4*«w4«is

I02

The Dominion Cook. Book.

till tender; thicken with a spoonrul of butter and browned
flour.

301. IV!i;shroO!m3 (Br08led)—Iugre'lienls— Mushrooms, salt, pep-

per, butter.

Prepare them as directed for stewing. Broil them on a
griddle ; and when done, sprinkle salt and pepper on the gills,
and put a little butter on them.

302. IV'^u^hrcoi'^IS (Baked)— Ingredients— 18 or 20 mushroom-

11.

ps, pq)i<cr

ivvA I'Uttcr to ta.sto.

Pare the top and cut off part of the stalk, wipe them care-
fully with a piece of flannel or cloth and a little fine salt. Then
put them into a baking dish and put a piece of butter on each
mushroom. Sprinkle with pepper to tast'i and bake for twenty
minutes or half an hour. When done serve on a hot dish with
the gravy poured over the mushrooms.

303. RfllSSihiroomSia lOiGir^mQ) -Ingredients— Mushrooms, butter,

salt, nulmcg, a bur.cli of herbs, yolk of one egg, some good cream.

Cut the mushr joms into pieces, and toss then over a brisk fire
in butter seasoned wiih salt, a very little nuimog, and a bunch
of herbs. When they are done enough, and the butter nearly
all wasted away, take out the herbs, add the yolk of an egg
beaten up in some good cream ; make very hot and serve.

304. Mushrooms (Ragout of ) — Ingredients — Mushrooms,

melted li'rd or Initler, salt, pepper, minced parsley, brotli, a spoon-
ful of c. 'lis, a squeeze of lemon juice.

Skin and cut the mushrooms in slices, toss them in melted
lard or butter, seasoned with salt, pepper, and minced parsley ;
moisten with br ih and a spoonful of cullis. Just before serv-
ing add a squee/i of lemon juice.

305. EV^3JShB"S«r/5S (Essence ©f)—Ingiedients— Mushrooms, salt.
S^Jiinkle a litUc salt over flap or button mushrooms. Allow

tl.cm to stand three hours. jNIash them, and the following
day strain off the liquor that will flow from them. Put in
a stewpan, and boil till it is reduced one half. It will not keep
very long, but it is a delicate relish.

306. Parsniips.

Boii, mash, season with butter, pepper and salt, make into
little cakes, roll in flour and brown in hot lard. They are very
nice cooked in tnis manner.

Vegktarlks.

103

307 Parsnips (American Fashion).

Scrape an.d boil some parsnips, then cut each lengthwise in
four, and fry them very brown, and dish in pairs. There is no
vegetable so nourishing as parsnip, and when done in this way
is very nutritious.

308. Parsnips (3utterCCi)-Ingrcdients-rarsnips, butter, pepper,

salt, chopped parsley. _

Boil the parsnips tender and scrape ; slice lengthwise, i^ut
three tablesooonfuls of butter into a saucepan, with pepper,
salt, and a little chopped parsley. When heated put in the
parsnips. Shake and turn until mixture boils, then lay the
parsnips in order upon a dish, and pour the butter over them.

and serve.

309. Parsnips (Mashed)-Ingredients-Parsnips, 3 dessertspoon-

fuls of cream, butter the size of an egg, pepper, salt.
Boil and scrape the parsnips. Mash with potato beetle,
remove the fibres, add the above ingredients, place m sauce-
pan, heat to boiling, and serve in the form of a mound on u

hot dish. , .

310. Parsnips (Fried)- edients-Parsnips, flour, dripping, pep-

Boil until tender, scrape and cut into pieces (lengthwise),
dip in flour and fry in boiling dripping, browning both sides.
Drain, first on sieve, then on blotting paper, pepper to taste,

and serve very hot.

^11 Parsnips (Fricasseedi-Ingrcdients-Parsmps, milk, 2
^ spoonfuls of broth, a piece of mace, I half cupful of cream, butter,

flour, pepper and salt.
Scrane theni ; boil in milk till they are soft ; then cut them
len-thwfse into pieces two or three inches long, and suiimer m
a ^^h■M0 sauce, made of two spoonfuls of broth, a piece of mace
one-half cupful cf cream, a piece of butter, and some flour,

pepper and salt. . , ,

312. CuGMmtoors (to DreSS)-Ingredients-Hal a teacupful of
vine":i.-, 3 tablespoonfuls of salad oil, pepper and salt.

rare ."nd cut the cucumbers into slices as thin as a wafer (it
is better to commence at the thick end). Place in a glass dish ;

. ,, .., 1. _.-j ,,^.. o,-..] >-io"r <^vpr t lie above propor-

spnnkle w;ta salt uuu y^i^y--', ^■"•} i'—' r' "" ;. "or.*- tn

fons of oil and vinegar. This is a nice accompaniment to
boiled salmon, and is useful in concocting a salad, it is also
an excellent garnish for lobster salad.

I ©4

The IJriMi.NK.x Ci-'

1.1 M )\

*:^ &

313. Cucumber (Stewed). -Iiii;u-.lients— 3 lars^e cucuml.crs, a

little- butter, half a pint of brown ijr.ivy, a little flour.

Cut the cticumbcrs Icngihuise, removing the seeds. Have
the pieces a convenient size f > r the dish they are served in.
Plunge tliLin into boiling water with a little salt. Allow it to
simni. r fc:r five minules. Tut the gravy into another sauce-
pan, a d when the cucumbers are dene, remove iVont the water
and pl:ice in the gravy, and allow to 1) )il until tliey are tender.
If there should be a i)itter taste, add a teaspoonful of granu-
lated sugar. Dish carefully, skim the sauce, and pour over the
cucumbers.

314. Cucumber (Fried)— Ingredients— Two nice cucumbers, pepper

and salt, oil or butter.
Pare cucumbers, cut into slices, press the slices tipon a dry
clean cloth ; dredge with flour ; have ready a pan of boiling oil
or butter, put the slices into it, and keep turning them until
they are brown ; remove them from pan and lay upon a sieve
to drain. Serve on a iiot dish.

315. Cucumber (a la Maitre d'Hotel)— Ingredients— A nice

slraij^ht cucumber, boiling water, a little salt, piece of butter size of

an tgg, bunch of parsley, some small onions, pepper.
Peel a nice, straight cucumber, and cut it in four pieces
lengthways ; scoop out all the seeds, and then cut it up again
into small long pieces about a finger length j throw these into
a saucepan of boiling water and some salt. When they bend
under the touch they are done, and must be taken out and
very carefully drained in a sieve ; then put them into a stew-
pan, with a good sized piece of butter, some finely chopped
parsley, some onions, and salt and pepper to taste._ The
cucumber will not, however, require much salt, as the acid itself
renders it salt tasting. Toss the pieces of vegetables well over
a brisk fire until thoroughly heated through, and serve on a
very hot dish.
316. Cucumber (Fircls)"-Ingredients— Cucumber, meat stuffing, a

l)uneh of herbs, and some good stock, a little corn (lour, butter the

size of an egg.
Cut off the tail ends of a short, thickly made cucumber, and
scoop out tl-iC seeds with the end of a spoon, or marrow-spoon
js best, then peel it very thinly ; prepare a good meat stuffing,
or even fish can be used as a forcemeat for a change, and fill
the cucumber with it, replacing the ends originally cut off with

■.*..;!

^m-"

■■■ ■ i»! ^ m tt im.. imim ' i 1 Mii fc w ifc uw * !

Vegetables.

IC5

rve on a

n«'-Si^r>fin

ilie aid of little wooden skewers, ^^"^al) round the vegetable
with a thin 1-n . .loth, and put it into a siewi)an with a bou-
quet of herbs :•• :J some good stock. Simmer over a clear fire
until done, then reduce the liquid, thickening it with flour (a
little corn flour is preferable) and butter. Serve in the grav
thus made

317

Cucumber (a la PoulettO-Ingredients-Butter the size of
an egg rolled in tlour, slices of cucumber, a Utile cream or stock, 2
eggs, a few drt)ps of vinegar.
Put some floured butter (butter rolled in flour) into a stew-
nan with slices of cucumber dressed as for a la maitre d hotel ;
moisten with some good cream, or stock in default of cream^
Toss the cucumber until well heated through, then take it off
the fire, and add two yokes of eggs, and a few drops (to taste)
of vinegar,
318. Cucumtaei' (Frits).

Cut tU- cucumber (already cooked) into pieces about the
lenRth of your little finger, dry them very carefully in a cloth
ancl fry them in butter. They can also be dipped in a good
batter, and then fried in the same way as salsily. 1 articu.ar
care must be taken to have the vegetable very dry, as the
slightest moisture will prevent them frying crisp.
•;iQ Haricot Beans (i).-Ingrcdienls-II?.lf a pint of small Nvhite
^^' bVans enough cold water to cover them, ■. oz. of butter, teaspoonful
of chopped parsley, a few slices of raw bacon.
Soak half a pint of small white beans over night in just
enough water to cover them ; the next day, boil two hours,
strain, and put into a pie dish with half an ounce of butter, a
teaspoonful of finely chopped parsley previously fried, cover
with slices of raw bacon, and bake a quarter of an hour.
^20 Haricot {2).-Ingredients -Beans, melted butter, 2 hard boiled
eggs'fiTed parsley, a gill of milk, pepper salt, sdrops of lemon juice.
Soak and boil as before ; then slir into them some well-maac
melted butter, and gar.-.is!icd with hard-boiled eggs cut m
halves and set on end on the top of the beans, with a 1 tie
pyramid of fried parsley in the centre of the dish. I he melted
butter must b. carefully made, with half an ounce of bu ter and
th "''w flour stirred together over the fire uuul they are
weirbiended ; then add a gill of milk, pepper and salt, and
Three di^sohcn^ juice ; when this boils it is considered
sufficiently cooked. An ordinary sized egg to be hard, should

io6

The Domini ' n' ( '

Pn.OK.

1, i

i. n

A-

be bnilc'l twelve miivitcs; if Icps it ^vill be soft iti the centre,
if more it will be overdone, and have a black line round it near
the shell.

321. Lima Bsans— Ingredients— One cjt. Lima beans, salt, pepper,

liuUer, I (jt. of milk.

Take one (iiiart of Lima beans, wash and soak them over
night in cold water ; simmer over a slow fire four hours ; then
acid salt, pepper, butter (the size of an egg), and one quart of
svveet milk ; boil for half an hour.

322. Lima and Butter Beans— Ingredients— Beans, boiling

water, a liule salt and butter.

Shell and i)lace in cold water, allowing them to remain in
the water half an hour ; then ];ut into boiling water with a
little salt and cook until tender ; drain, and butter and pepper
them.

323. French Beans— Ingredients— Beans, boiling water, butter iht

size of an egg, salt.

Top, tail, and string the beans carefully ; cut in pieces
about an inch long ; lay in cold salt and water for a quarter of
an hour ; drain and pUmge into saucepan of boiling water and
boil until tender ; drain in a cullender ; dish with the above
proportion of butter stirred in.

324. Frenrh Beans (to Preserve).

(let ti!c beans, some salt, and any kind of salting tub or
earthenware pan ; put in a layer 01 beans, a layer of salt, and so
on till full. Wiien wishing to use, soak forty-eight hours ; cut
and boil till cooked. The water must be changed several times
in which they soak. They will be of an excellent color and
flavor.

325. Turni[OS (OOilSd)— Ingredients— Turnips, boiling water, pepper,

salt, a toaspoonfid of sugar, a tablespoonful of butter.

Pare and cut in pieces ; j^ut them into boiling water well
salted, and boil until tender ; drain thoroughly and then mash
and acid a piece of butter, pep{)er and salt to taste, and a small
teaspoonful of sugar ; stir until they arc tiioroughly mixed, and
serve hot.

326. Turnsps (Germasii recipe for cooking)— Ingredients

— Hall' a dozen large turnips, 3 oz. of butter, !< pint wer.l; slock,
I tablespoonful of tlour, pepper and salt.

Heat the butter in a stewpan, pare an A out the tuniips into

'Ca"'^" ' '"^''"',yM^T^''~

.^ .(fc?Mi l l ii ' i lW» i .l ii iW ' itt M tf''''ftM

Vegetarlrs.

107

this dish.

T.t^^In^w ...nip. pee, and boil tUem in salted -.er;

•■■"^Suord^sXo^ircrzT/prrs"^^^^

1™;«' and a -"11 qu^antity of n,i,k or crea™ ; put a, the
;," ,"?ps simmer gently a few minutes, and serve.

, . ^^ lui «!+•-<» W-InOTcdients— Small new turnips,
32S. Turnips (a la deMaitrc)in^^^^^^^^ ^^^ ^ squeeze of

a liule butter, chopped pai:,ley, pepper ,

'T°" oil n,nv tnrniDS as in the preceding recipe ;

ra;si!;;,^:p|reranis:it:'a^^^^^^^^^^ *-- ^'^ »«-

Tc-rl (to BO-..,-.npea.n,s-6>.o„„, carrots, a r.U.poon-

p/:::u;ntl,e stove two, uar.^^^^^^
above proportion of ^al', 1'™^ ^» cut in halves, plunge into the
SSwatSrindCru^ntirttier; drain, and "serve upon a

hot dish. . 1 u fu

^ .«-.«« /stewed) -Ingredients-Carrots, a little weak broth,
^^°- ^sTbu^ttri^^Sttonf^Sofaour^

Wash and scrape the carrots ; f^'^^'^Jf:^^^^^^
therr. in hot water and drain them o -a ev then ^^^^
in weak broth, with salt ; then P^j ^°"^^ ^'"^'^^^ j,. Add the
with a dessertspoonful of flour ; s ir it and br^^^ J- .^^^^
carrots to it, broth and pepper. Stir, and

rjcarottes (G.acees)-lngredients- carrots, butter, white

^^ powdered sugar, ^'f^^'f' .^.,.,. ,.„,, ^ew red car-

Trim up to resemble ^^ttle Pears ui .. .r^-- ^

rots, and soak for a few minutes in wat... 1 hen try

io8

The Dominion Cook Book.

with the addition of some white powdered sugar and a little
good stock, Wlicn the pieces are sufficiently cooked increase
the heat of the fire, so that evaporation goes on rapidly ; let
the carrots glaze, and then serve.

332. Salsivy (Boiled).— Salsify, vinegar, water, butter, lemon juice,

parsley, salt.

Scrape the roots, cut them in short lengths, and throw them
into vinegar and water as they are being done. Boil them
till tender in salted water, then drain, toss thcni into a sauce-
pan with a piece of butter, a little lemon juice, and some minced
parsley ; add salt and serve.

333- Egg PJartt (Baked)— Ingrerlients— Egg plant, salt, a cup of
ciumbs, 2 01. of salt pork, an onion, pepper, nutmeg, butter.
Parboil fifteen minutes. Then make a triangular cut in the
top ; remove the piece and take out the seeds. Let it lie for
an hour in water to which a tablespoonful of salt has been
added. Make a stuffing of one cup of crumbs, two ounces of
salt pork, and an onion chopped fine, one teaspoonful of salt,
half a one of pepper and of nutmeg mixed : wet with half a cup
of boiling water or stock, and fill the egg plant, tying a string
around it to keep the piece in place. Bake an hour, basting
often with a spoonful of butter in a cup of water.

3^4. Vegetable Marrow (Stewed)— Ingredients— I marrow, I
onion, a piece of butter, pepper, salt, nutmeg, parsley, a littlestock.

Chcp up half an onion very small, and put it in a saucepan
with a piece of butter ; when it begins to color put in the veg-
etable marrow (cut in slices), add pepper, salt, and grated nut-
meg; moisten with stock, and stew till done, adding some
finely minced parsley just before serving.

335. Vegetable Marrow (Fried)— Ingredients— l marrow, ai

Utile salt, Hour, dripping or lard.
Having peeled and removed the seeds of a good-sized vege-
table marrow, cut it in strips one and a half inches long by
three-quarter inches square ; put these on an inverted plate
placed in a basin, and strew plenty of finely powdered salt over
them. In a couple of hours take up the pieces of marrow and
dry them in a cloth by wringing it at both ends, not so hard,
however, as to break them ; then put them in another cloth
with some flour and shake them well, so that they arc individ-
ually well covered with flour ; lastly, put them in a frying basket

Vegetable.

109

.n 1 i.lun,-e this in very liot fat ; as soon as the marrow strips
begin to color, lay them, sprinkled with salt, in front ofthefue
to drain, and serve hot.
r6 Vesetatale Marrow (Boilccl)-Ingreclients-Allow i table-

^^ ' potnful of salt to -i galhm of water, marrow.

Having nrcoared the water asal)Ove bring to the pomt 01

boil S pedthe marrow and plunge into the boiling water,

nd boil intil tender ; remove from tl-.-tcr wuh a shoe h.^ e^

and should it be very large quarter it. ^^'^^^ «" Jf ' ^"'^

send to table accompanied with a tureen of melted butter.

7J7. Green Corn (Stewed).

Hiving cut the corn from the cob, put into boiling water and
allow uVst'e^v a quarter of an hour ; remove -ady aU the wa er
nnd cover with milk, and allow to stew until tender, betore
dshing roll some pieces of butter in flour and mix with the
corn. fddu4 a Uttle'pepper and salt ; give one boil and serve.
^^8 Green Corn (Boiled).

'' 'S'iip off all th.e outer husks, allowing the innermost to re-
nnin emove the silk and re cover the ear with the remain ng
husk 'secme with a piece of thread, plunge mlo boiling salted
waS;, anSboIl half an hour. Cut off stalks and dish upon a

napkin. _ , ^^ ,^

339 Green Corn (Roaated) - Ingredients-Corn, butler, salt,

Onen^the husks, remove the silk, close the husks closely , and
,-cns? the ashes of a wood fire until tender ; serve with butter,
peppe" and salt. This is frequently eaten in camp.
340. Summer Squashes-Ingredients-Squash, butter, pepper.

Pare the outer rind, remove the seeds, quarter, and lay in

smooth, seaLn with 'the above mgredients, and serve /«/.

'"■ZcXfZT^^o.'.s more time .o cook ; oefore putt-
i„„f„to the bailing water, allow it to soak ,n cold water three

hours. ^ ,. . .

,^2 Caulrflower (Boiled)-Ingredients-Cauhflower, salt water.

'' Wa"h in t^vo or three waters. Cut off the end of stalk and

! <'

The DoMiNii^x ('

» i

outer leaves, allow to lie in salt oi a v atcr five minute?, plunge
into boiling salted water, and boil iiUeen or twenty minutes;
drain and serve hot.

343. Cau£iflOY/er (Frsed)— Ingredients - Cauliflower, salt, vinegar,

whole pciiifcr, a few cloves, buUer, lard.
Pick out all the green leaves from a cauliflower, and cut off
the stalk close ; put it head downwards in a saucepan full of
boiling salted water; do not overboil it; drain it on a sieve,
pick it out into small sprigs, and place them in a deep dish
with plcmy of vinegar, whole iiejjper, salt, and a few cloves.
When they have lain about an hour in this drain them, dip
them in batter, and fry \n hot lard to a golden color.

344. Caulifloiver (Sca!8oped)— Ingredients— Cauliflower, I oz.

Initter, ji gi!i of niilk, 1 ^'l■ bread-crumb-s, cayenne, salt, I egg.

Choose a cauliflower of medium size, boil it twenty minutes ;
put into a saucepan one ounce of butter, half a gill of milk, and
one ounce of bread crumbs ; add cayenne and lalt to taste, and
stir till the bread has absorbed the milk and butter. Beat an
egg and add this to the sauce, but be sure that it does not sim-
nier after the egg has been added. Ilutier a flat tin dish, take
off the fine leaves of the cauliflower and place them all round
on it, break up the flower carefully and lay it in the centre,
making it as high as possible ; pour the sa ice over this, sprinkle
a few bread-crumbs on the top, and bake ten minutes.

345. Green Peas (to keep).

Shell, and put them into a kettle of water when it boils ; give
them two or three warms only, and pour them into a cullender ;
when the water drains off, turn them out on a table covered
with cloth, and pour them on another cloth to dry perfectly ;
then bottle them in wide mouthed bottles ; leaving only room
to pour clarified mutton-suet upon them an inch thick, and for
the cork. Rosin it down, and keep it in the cellar or in the
earth. When they are to be used, boil them till tender, with a
oiece of butter, a spoonful of sugar, and a little mini.

346. Green Peas (to boll).

When they are to be used, let them lie an hour in water ; then
set them on with cold water ar d a piece of butter, and boil them
tiU ready. Put a sprig of dried mint to boil with them. Boded
peas should not be overdone, nor in much water ; chop some

"f^^^S^S

i4 tt--iiil.ii . rii i < ii 8:iiti i i»"i iiw » i t i rJfi'* i ^ i i ii lr ^^^ ^..^mf.

VliGETM'.M.S.

scalded mint to garnish them, and stir a piece of butter in with

them.

.17 Gl'rtffn Peas (Stewed) -Ingredients-A quart of peas, I
lettuce, I onion, butter, pepper, salt, i egg, a little tl.nir.
rut a qunrt of peas, a leltt'ce and an onion both shced, a
niece of butitr, pcuper, salt, and no more water than hangs
round the lettuce from washing; stew them two hours very
cently. When to be served, bent up an egg, and stir it into
them, or a little flour and butter. Some think a teaspoontul
of wh'ite powdered sugar is an improvement.
148. Green Peas (a la Francaise)- Insredknts - For every

pint of peas I v'^W of water, i", n/.. of butter, a bunch of parsley,
salt, pepper, 8 i.r 9 small white onions, I lettuce.
Put the required quantity of peas necessary for your dish
into a perfectly clean and bright stewpan, with some water and
butter in the following proportions : For every pint of peas one
eiU of water and one ounce of butter. When this is thoroughly
amalgamated, add a little bouquet, tied together of Parsley,
also salt, pepper, and another half ounce of butter then
ci"ht or nine small white onions, and a whole lettuce. Simmer
the wh<;le well for an hour, or '^more if tl.e peas and other vege-
tables are not completely tender. The time, in ^ct must be
regulated according to the judgment of the cook. W hen done,
take out the bunch of parsley, the lettuce, and the onions,
which are very serviceable for hashes, stews, or soups, even
when used as above. The peas, when once cooked must not
be touched by a spoon or a fork, as it wou d bruise them and
spoil the appearance of the entree, but well tossed constantly
to prevent them sticking to the stewpan always kept briskly
simmering, but never boiling, otherwise they will harden.
340 Asparagus-Ingredients-Asparagus, salt, toast, butter.

' After scraping the stalks to cleanse them, place them 1. a
vessel of cold water. Tie them up neatly mto bundles of
about twenty-nve heads each then place them ma saucepan
of boiling water, sprinkling a handful of salt over t W hen t
is boiling remove any scum there may be ; the stalks will be
ende when they are done ; they will take about twenty min-
uses or half an hour ; be careful to take them up the minute
tliev are done ; have ready some toast, dip it lu ir.e uc^o. lu
which the asparagus was boiled ; dish upon toast, and serve
with a boat of melted butter.

1 , u

I
I I

■'^^sL^^:'

1 I

'I'lll 1)1 'MINI

•)()k

! I

p- ^

350. Asparagus (in Asnbush) Iiij;rt.'i!i<.-nts alamdiosof a<;para-

yiis, S stale biscuits (or r^lls may l)c usod), 4 tgqs, about yi \)in\. <>f
milk, Inittcr the size of an e^g, flour, pepper ami salt to laste.

Take ihe green tops of tlic two })iit)ches of asparagus, boil
tlR'in UMidcr and mince finely. Wiiilc they are boiling, take
the biscuits or rolls, divide thcni, keeping the top half for a
cover ; place them all in f' e oven to crisp ; make the milk
h.ot, and then jxnir in the { ggs beaten ; stir over the fire until
it thic'-.ens, then add the butler rolled in flour, and lastly add
the asparagus ; spread the rolls with this mixture, put on the
tops and serve hot,

351. Asparagus (asid Egga) -Ingredients -26 or 30 heads of

asparagus, good rith butler, salt and pi.ppcr, 5 or 6 eggs.

Boil the asj^arrgus (after cutting them into pieces of about
half an inch) for fifteen minutes ; take a cup of rich butter and
put it into a saucepan ; drain the asparagus, and put it with
the butter ; heat then to a boil, seasoning with pepper and
salt, and then pour into a buttered baking tin or dish ; break
five or six eggs neatly over the surface of this, sprinkle with
pepper and salt, and put it in the oven uniil the eggs are set
nicely. Serve hot.

352. Asparagus (Pudding) — Ingredients — Green tops of 2

bunches of asparagus, 3 tablespoonluls of prei)areil flour, 4 or 5
weli-beatcn eggs, 2 dessertspoonfuls of melted butter, I teacup of
milk, a pinch of soda, pepper and salt to taste.

Boil the asparagus and when cool rhop finely ; take the eggs,
butter, pepper and salt, and beat thcni up together, then |)Ut
in the flour ; stir the soda into the milk, and add gradually ;
lastly put in the asparagus. Put this into a buttered mould
with a lid, or if it has no lid tie it down tigluly with a floured
cloth ; boil for two hours. When done, turn out on a dish, and
pour melted butter round it.

353. Artichokes (with White Sauce)— Ingredients— Salted

water, ^2 (jz. butter, i tablespoonful of flour, white pepper and salt,
the yolks of 2 eggs and the juice of a lemon.

Wash them well, peel and shape them to a uniform size;
throw them into boiling salted water, and let tlicin bril fifteen
to twenty minutes ; drain them at once thoroughly ; put them
on a dish and serve with the following sauce poured over
them. Mix over the fire one and a half ounces of butter with
a tablespoonful of flour j add half a pint of boiling water,

- Jll^PBMWWW^fc

\|.(,1.1AI1M.S.

I 1

vN-hite pepper, and saU l- taste ; stir t. 1 tlie sauce thickens
Then lAe the saucepan off the f.re and stir n. the yolks of
two eggs, beaten up with tl.c juice of a lemon, and strained.

7Cd Artichokes (with Cream) - In-re;lienls--The same m-
^5^" "'lT"is arahove, .uUling a luiL- cream and grated nulmcg.

Prepare and parboil them as in the precedmg reape; then
nut them into a saucepan with a dut- allowance of white sauce
and SThem finish cooking in this, adding at the last a small
quantity of cream and grated nulineg.

355. Artichokes (with Gravy) -Ingredients- As No 352. --^'Wi^li
gravy. ,

Prepare them as above, cutting ^'^^'"^ j" . '-'^\ '"^^ °!
niaeons' e-'^s Parboil them for ten minutes, drain them and
Shen^Tn a saucepan, with a piece of butter ; then add a
small quantity of good clear gravy ar.'l • '^i^t of pepper. Let
them simmer very gently till wanted.

«6 Artichokes (Mashed) -Ing.. i:v:,i. -Salted water, a piece ol
^^ butter, a little cream, while pepper, nutmeg and salt.

Wash, peel, and boil them in salted water; drain and pass
them thrm gh a hair sieve. Squeeze all the water out of the
pulp ; put it into a saucepan, and work them on the fire, with a
See of butter and a little cream, adding ^vhjte pepper nut-
meg and salt if necessary. When quite hot and sufficiently dry .

serve.

«7 Artichokes (Fried)-Ingredients-A little (lour, lard, butter.

Wash, peel, and parboil them whole for ten minutes, then
cutAem in str ps the size of a little finger Flour them care-
?ully, and fry in hot lard ; or they may be dipped m batter
and fried. Serve piled up on a napkin.

Q A^i««Knkes (aLU Gratin) — Ingredients— A shallot, baked
'''■ Vc\Tc?^^.f, p^e^"r,Tc:;?pow;ieredt'hyme. lemon juice butter

Wash, peel, and boil them whole ; cut them m ^l^^es the
thickness'o'f a cent. Butter a dish P-vously rubbed wUh a
qhallot • arrange the slices on it, strew over them some bakeu
bread cmmSs,\easoned with pepper, salt, and a 1-fe powdered
thyme, add a squeeze of lemon, put a few pieces of butter on the
too and bake for ten or fifteen minutes.

^' _ . . -*»i l^ T i;„r,.c_Pninnkin, butlcr. pepper

359. PUmpKin vO'S«W««; — '-B r- . r ..

id slice neatly. Soak for

and salt.

Halve, remove the seed, pare an

A) .1

I ,

'^^i

^ r

' ' \

Tin PoNfiN'iOM Cook Book.

"'>"■'" •'^■'' ; ihiH pi I in .1 saucepan of boiling

^' '''-"'■ "^ •'* , ''^''"'•^" 't to slew genii V until it f.ills to piercs.

''^' ' ' •' ' ■' ' '*''% clrain, squeeze, and rub through

a cu..(iider, ihcn put it b.ick hi the saucepan adding wode^scrt-
spoo.'iiiils of butt(,T, pepper and .dt to taste. Stir^i'iiek!-, iiiul
when nearly boiling dish, adding more pepper if n quired. '
Jfe. Pumpkin (aaksd) -Ingro-licnts -A nicorich pumpkin, \mV:r.

( 'ut the pumpkin ini quarters, remove socd.s, cut into sl'ce ,
Icngtl.wi^e about half an nich thick. Place in a baking dsh
suitabb.' f(,r the puriwsc and arrange in lave- s about throe slices
deep. Put a very little water in the bottom of the disband
hake very slu.vly until done (the water must have evaporated).
It takes a long time to bal->. Putter the slices en both side«
and dish. It is eaten with bread and butler and tea.

lil-'

ling

r%r:r'jyr%iit ^rn'in*

-^^^^X

OBSERVATIONS OF SALADS.

'Iho f(illowing vcgetal)les are commonly used in com-
noundin'K.Uulo: Beetroot, letturc, cucmnhor, iiimt parley,
^^ h. mustard and cress, onions, and celery. An> rem-
,nn of boiled fresh f.sh make very good salads . they
should be sliced and seasoned with anchovies, parsley, vmegar,
etc. ■

,r, ft«ln.d-Increclients--l'our or five hrads of cabbage lettuce, 4
^^'- ®™tlso&^^^^ .'.or a tablespoonfuls of tarragon vmegar,
pepper and salt to taste, a small pinch of n.u.t minced hncly
Take four or five heads of cabbage lettuce, remo c all out-
side leaves and cut off the stalks dose ; then cut e, h head
a artttoV ftve "quarters," that is, cut through the

5\nd theti tear the rest. Put four tablespoon uls )t olive
rilinm the salad bowl, with two and one half tablesi .unfuls
of tarrLoit v ct^.r, pq^per and salt according to tas e, and
bea^the nytmc\ith a fork for some minutes ; then puMu the
letmce and keep it turning over swiftly for five m.nutes,
addiS a sumll Juch of mint, chopped as finely as possib e.
,fi, Lr^ttisce Salad -Ingredients-Two heads of lettuce, yolk > of 2
^ ^nrd I SL eBgs% teasi^^^^^ P^P*^!^ ^^ ' ^'^ '

to tlte 4 lablespoonfuh of oil, i of tarragon, and I of plain vii ogar,

chervil.'garden cress and tarrngon.

Wash two heads of lettuce, dry them thoroughly and break
the leaves or cut them into convenient pieces. 1 ut the > Iks
f . frhnrrl hniled cecs into a hasin %vith a teaspoonfu of
tZZs^^tUv^-^^^^^^ -^ ^ tablespooi ful

of oil Trk the mixture int^ smooth paste, and addcor-e^
cut^veiv three tablespoonfuls of oil, one of tarragon, and c le
^';^::!;;^nSar; then a httle chervil, garden cress and tr-
rno-nn'finelv' chopped. Stir liie mixture weii, ana iusuy u::^a
Sl^ ettuceT tum^it or work it well. Garnish the top with hard-
boiled eggs.

ii6

The Dominion Cook Book.

^^' ivi^.^ g)

363. Potato Salad (i) — Ingredients -- Shallot, some cold boiled

potatoes, 3 parts of cil to one part of tarragon vinegar, pepper and
.salt to taste, and a small quantity of any of tiie following : powdered
sweet herbs, mint, parsley, chervil, tarrag(jn or capers.

Ruh a dish v/ith shallot ; dispose it on some cold boiled
potatoes cut in slices ; heat together thtee parts of oil and one
part, more or less according to the strength of it, of tarragon
vinegar, with pepper and salt to taste. Pour this over the
potatoes, and strew over all a small (luantiiy of any of the
following : powdered sweet herbs, mint, parsley, chervil, tar-
ragon or capers, or a coml)ination of them all, finely minced.

364. Potato Salad (2)— ingredients— Cold boiled potatoes, anchovies,

capers, tarragon or powdered sweet herbs, plain salad dressing as
above, shalUjt, hard boileil eggs.

Cut cold boiled potatoes in small cubes. Bone and fillet a
few anchovies and chop them up, take the same quantity of
capers, mix all together with some finely minced tarragon or
powdered sweet herbs, and a plain salad dressing as above.
Put on a dish rubbed with shallot, and make a border round it
0} pieces of hard-boiled eggs.

365. Potato Salad (3)— Ingredients— Five cold boiled potatoes, }i a

small beetroot, ji a Spanish onion, 3 inches of i)iclvled cucumber,
salad dressing as above, a little English mustard, sweet powdered
herbs, hard boiled eggs.

Take four or five cold boiled potatoes, half a small beetroot,
half a small Spanish onion plainly boiled, and about three
inches of pickled cucumber. Cut them all in slices and
arrange them on a dish. Pour over them a sahd dressing as
above, adding a little English mustard to it, and strew powdered
sweet herbs over. Serve with a border of hard-boiled eggs cut
in slices.

366. Salad ^Lobstsr)— Ingredients — Lettuce, endives, beetroots,

dressing, 4 tablespooiifuls of oil, 2 of vinegar, i teaspoonful of made
mustard, yolks of 2 hard-boiled eggs, ).( of a teaspoonful of anchovy
sauce, cayenne, salt, i hen lobster, 2 hard-boiled eggs.

Clean thoroughly some lettuce, endives and beetroots, cut
them up and mix them with the following dressing: four table-
.spoonfuls of oil, two ditto of vinegar, one teaspoonful of made
mustard, the yolks of two eggs, half a teaspoonful of anchovy
sauce, and cayenne and salt. Pick out from the shells the
flesh of one hen lobster, cut into well-shaped [ ieces, put half
in the salad and garnish with the rest, also with the whites of

'mi ^ b' i tp^X' Xmmm: -^

Salads.

117

tar-

two har.lboilod rg;,s chopped Hne, and the yolks mixed with
the coral and rubbed through a sieve.

367

«i-ilad(£a*'dir»e)-lM;iv<lionts-3 sanlmes for each pe>:son 2

n'' - riinS o from a l.ox <,f sardines, rifUlin^ en<H.gh Lucca 01 to
nnkelE^ I i^" nUs in all, Chilli, shall,,,, an.l g.ocl malt vme-
gar to laTte, kttuic, mustard and cress, some red capsjcum.
Allov.- three sardines for each person ; bone and fulet hcse,
carttuUy removing all the skin, and set them aside untd re^
nS Boil two eggs for three minutes ; shell them and
^'k them up in your salad bowl with a spoon ; n.tx with
hem a te spoonful each of French mustard and essence of
Xvi he strained oil from the tin of/fdines with as nnjch
ucca oil as will make three tablespoonfuls m all ; add Chilly
ballot atid good malt vinegar to taste (vmegar vanes so much
Sty tluttitis difficult to specify the exact proportion).
Cut^p some nice crisp lettuce, and mix it well with the dress-
\u' bSt on y just before it is to be served. Put a hule heap of
nS; I d and cress in the centre of the salad, with a whole red
rWum upon it. Arrange the sardines round, and outside
d'esH boX of mustard and cress, dotted here and there with
thin slices of red capsicums.

^68 Salad (Anchovy).

ll.e anchovies sold in botdcs, ready filleted and preserved
in ol win be found most convenient for this. Make the salad
ns for sardines, only omitting the essence of anchovies. 1 he
:.ri4 be boiled hard, the yolks used for the dressing, and
the NvSs cut in rings and filled with mustard and cress.
369. salad (Game)-.ngredient.-C^d^rot..^^^

E5^S^:^i:S--.=bo!Seggs, mL of anchovies, spri.s

of parsley. , . , .

Cold erouse, partridge or pheasant may be used m this way.
Cut thi'Into joints, and put them into a pie dish ; -son wi h
^«U and ncDPer, and pour over them the juice of a lemon ana
abou wo^^ ^spoonfuls of very fresh salad oil ; let them re-
main i This for hree or four hours. Having cut up and well
Srfresh lettuce, place it on a flat dish and arrange the
nieces of game which have been m ir.e oil and ^-^^-^ j- .•-•^
eat t ?he centre ; over the game pour a -^^^ sauce ^^^^^^^^
should be of the consistency ot thick cream. Ornament the

\ ' A

:»'-*f»w*--«i*»-

ii8

'J'hk J)(iMiKioN Cook F.uok.

top with slices of h, rd-boiled egg, fillets of well washed and
scraped ancliovies, and garnish wiih tiny spr'gs of parsley.
Cold cliicken, or the white meat from a cold turkey cut into
small pieces, nay he treated in this way. Cold salm.on or tur-
bot are alio excellent.

370. Sa!ad(Egg)—Ingrec]ienls— Hard-boiled egL's, chopped parsley,
penptr, salt, vinegar, and oil. »t i /«

Slice hard-boiled eggs, and dress them with choi'ped par-
sley, salt, pepper, vinegar, and oil. They must, of course, be
very cold before they are sliced.

371- Sa!ad (Beetroot)— Ingre.licnls-Bcets, vinegar, salt, pepper
sugar, uuistani, 1 tablespoonful of oil to 4 of vinegar. '

Put the beets into a saucepan, and allow to boil until tender ;
then scrape clean. Drop them into a pan of cold water for
three or luur minutes to cool them ; slice thinly and dress with
the remaining ingredients. This salad will keep not more than
two days.

N.B.—This salad must be allowed to stand covered for two
hours before serving.

372. Salad (Celcrif) Ingredients— 2 head.s of celery, i tal)lespoon-

ul ol salad oil, half a tcacupful of vinegar, a teaspoonful of gitnu-
laled sugar, pcpjier and salt to taste.

_ Well wash the celery, removing anv unsightly parts, lay in
iced water until wanted ; then cut into pieces about an inch in
length. Season with remaining gredients, mi.x well and serve
in salad bowls.

373- Salad (Red CabbagS)-Ingredients-One small redcal^bage,

I s.nall dessertspoonful of salt, |i pint of vinegar, I >2^ dessertspoon-
fuls oil, a little cayenne pepper.

Secure a nice fresh cabbage, remove the outer leaves and
cut the cabbage into nice thin slices, then mix in the above in-
gredients and allow to stand for two days when it will be fit for
use. This salad will keep good for several days.

374- Salad (Oyster) -Ingredients -I tin of oysters containing about

a quart, i head of celery, i tablespoonful of oil, i small teaspoonful

otsalt, made mustard .and pepper, 3 dessertspoonfuls of cider vine-
gar, a pinch of whi'e sugar.

Strain ofif the liquor from the ovsters and rnf- th^m up fdo
not chop them), mince the celery and blend with the oysters.
Mix the remaining ingredients, putting in the vinegar last, then
pour over the celery and oysters. Stir well, and serve directly,
as this salad will not keep long.

-.^^mitimmkmm^-

'*f|

OBSERVATIONS ON PICKLES.

Enamelled kettles should always be used in preference to
those of brass or copper, as the verdigris produced by thevine-
car on these metals is extremely poisonous. For some pickles
i-se cold vinegar, as in boiling most of the strength is lost by
evaporation. ^For French beans, brocoli, cauhnowers, gherkins,
etc it is better to heat the vinegar, for which the following
process is recommended :— Put the vinegar and spice in a jar,
cover it ti^htlv, let it simmer on the back of the stove,
^^hakc occasionally. Pickles should never be put' into
glazed jars, as salt and vinegar penetrate the glaze, which is

^"' GlSs^ or stone jars are preferable to any other ; a small
niece of alum in each jar will make the pickles firm and cnsp.
One tablespoonful of sugar to each quart of vinegar will be
found a very great improvement to all pickles. Always use the
best cider or wine vinegar.

375. Onions (i)— Ingredients— Onions, best white wine vinegar, allspice
and whole black pepper.
In the month of September, choose the small white round
onions take off the brown skin, have ready a very nice tin stew-
mn of boiling water, throw in as many onions as will cover the
OP • as soon as they look clear on the outside, take them up as
ouicklv as possible with a slice, aud lay them on a clean cloth,
cover them close with another, and scald some more, and so
on Let them lie to be cold, then put them in a jar or glass,
or 'wide mouthed bottles, and pour over them the best white
wine vinegar, just hot but not boiling. To each gallon of vine-
gar ndd one ounce of allspice and one of black pepper. Wneii
?oid," cover them. Should the outer skin shrivel, peei it oif.
They must look quite clear.

;"i'^

-«'vT?w^i*»»*»iWK^**«w*a*i"Cs-;^:;3^^

120

'luK DoMiN'ior-j Cook I!ook.

tl^

I m.

* !

376.

-Ingredients— Onions, vinegar, allspice, whole black

Onions (2)

pcppur,

To each quart of vinegar allow a dessertspoonful of allspice
and one of whole black pepper ; take off the outer skin with
the fingers, the next skin should be taken off with a plated or
silver knife ; it may be found necessary to remove a third skin
If ihe onions do not look perfectly clear. As the onions are
prepared drop them into jars; then cover with e^ld vinegar
adding allspice and whole pepper as diru-led ; ( over very
tightly and in three weeks they will be ready for use. This is
a most excellent recipe for onions. The, should be eaten
within six or seven months, as they will not be crisp after that
tune.

377. Wal nuts-Ingredients-Fifty walnuls (seasonable for pickline

early in July). To each pint of vinegar allow i oz. of black pepper,
half an ounce of allspice, and half an ounce of bruised ginger.
Prick the walnuts with a fork, and put them in a brine
(composed of one pound of salt, to each quart of water) I et
them remain in this nine days, changing the brine three times
1 ut them m the sun until they turn black ; put them into jars
allowing suftici nt room to cover them with vinegar ■ boil (or
scald) vinegar and spices in the above proportions. Cover
closely and keep dry. They can be used in six weeks.

378. ^^rnbo Pickles-Ingredients-Cabbage, salt, onions, pepper

and celery seed, strong vinegar. ' i li

Take a head of cabbage ; chop fine, sprinkle with salt : let it
renKiin thus for twcNe hours ; then mix an onion finely minced
with the cabbage; drain through a cullender; add a good
quantity of pepper and celery seed. Put it in a jar and rover
with vinegar. Ready for use in three days,

379. Red Cabtoage- Ingredients -Cabbage, beetroot, vinegar, spice.
_Slice_ it into a cullender, and sprinkle each layer with salt •

let It drain two da^s, then put it into a jar, and pour hot vincrar
enough to cover, and pnit a few slices of red beetroot. Observe
to choose the pur[)le red cabbage. Those who like the flavor
of spice will boil it with the vinegar. Cauliflower cut in
branches, and thrown in after being salted, will look of a beauti-
ful red.

380. Mwsh rooms-Ingredients -Button mushrooiTi.. nrr-ner macp
salt and vinegar. ' i "i i"-^' ™*'-^»

Buttons must be rubbed with a bit of flannel and salt ; and

Pickles.

121

fron^ the larger take out the red inside, for when they are black

hey wni not do, being too old, Throw a little salt over, and

nut them into a stewpan with some mace and pepper ; as the

iquor comes out, shake them well, and keep them over a gent c

?e till all of it be dried into them again ; then put as muc,^

vinegar into the pan as will cover them, give it one warm, anr.

tirn all into a glass or stone jar. They will keep two years and

are delicious.

^81 Lemons-Ingredients-Lemons, salt vinegar, rape vinegar,
^ ■ Jamaica pepper and ginger, mustard seed, garlic.

They should be small, and with a thick rind ; rub them
with a piece of flannel ; then slit them half down in four
quarters.^but not through to the pulp; fill the slits with salt
hird pressed in, set them upright in a pan for four or five day ,
ntil Te alt melts , turn them thrice a day in the.r own hqu.d
n tender; mak^ enough pickle to cover them of rape
vhiesar the brine of the lemons, Jamaica pepper and ginger ;
bo Sd kin. it ; when cold, put it to the lemons, with two
ounce of mustard seed, and two cloves o garhc to six lemons
When the lemons are used, the pickle will be useful in fish or

other sauces.

,82 Cucumbers-Ingredients-Cucumbers, pepper, ginger, vinegar.
Cut the cucumbers into slices about half an inch thick;
sorinkle with salt, and let them remain twenty-four hours, then
dSor seven hours. Pour the hot vinegar over them. Keep
fhem in a warm place for a short time. Tie them down with
bladder a- d you may use them in a few days.
7S1 Picklilli-Ingredients-Small cucumbers, button onions, small
^^' bunches of caubflower, carrots, ginger, grapes, strips of horse radish
radShes bean pods, cayenne pods, 4 quarts of white wine vinegar
1 taWeJoonfuls^fs^lt.Ustardand flour, 2 tablespoonfuls of ground
ginger, pepper, allspice and turmeric. _ ... 1

The brine for this pickle is made by putting a pint of rock
salt nto a pail of boiling water. Put the vegetables for pickling
nto a b in^e and cover'tightly to prevent the steam escaping
Allow them to stand a night and a day Change the brine a
se ond time and allow them to remain the same length of time
The second brine may be used a second time if skimmed and
scaM Choose pickles from the brine of an equal size and
of various colors. Great taste may be dibi.iayea in tne arrungc-
ment of the pickles when putting them in bottles. To four

I J! I

122

The Domimon Cook Book.

quarts of white wine vinegar add the spices. Simmer these
together (the mustard and turmeric must be blended together
with a httle vinegar before the)- arc added to the Uquor) ;°when
the hquor is on the point of boiling, pour into a vessel ; cover
tightly. When sufficiently cold pour into the bottles containinc^
the pickle, and make air tight. It will be ready for use in five
or six months.

384- Eggs— Ingredients- 32 eggs, 2 quarts of vinegar, i oz. of black
pepi)er, i oz. of Jamaica pepper, i oz. of ginger.

Roil the eggs hard (ten or twelve minutes would be sufficient
time). Dip them in a pan of cold water for a minute to pre-
vent them turning black, and remove the shells. Allow the
remammg ingredients to simmer gently in a saucepan for ten
minutes or a quarter of an hour. Put the eggs into your pick-
ling jar and pour over the boiling vinegar, pepper and gin^^er.
Let them stand till cold and make air tight. Ready for use
from a month to six weeks.

385' Beets-Ingredients-Vinegar, beets, 2 oz. of whole pepper, 2 oz.
of allspice to every gallon of vinegar.

Carefully remove all dirt from the beats. Let them simmer
in boiling water for one hour and a half, then take them out
and leave to cool. Boil the remaining ingredients for ten or
fifteen minutes and leave to cool. When cold pour it over the
beets (which you have previously pared and cut into thin slices )"
Make air-tight and they will be ready for eating in a week or
tea days.

: K !

2 OZ.

nTTT TTTTTTTTTTTTTTTT7 TTT'
J

EGGS f

iiUUiiii*^'''-^-*-'

OBSERVATIONS ON EGGS.

Asa rule the '^^%^< JI^J^l^^l^,^

ro'Kin'^e medn rdtf^at'whJn new laid, and for

TuH?>hfv\re exceedingly nutritious l.eatcn up raw. I he
invalids tlity are "^'^"'' »L (g coaRulate intoa hard and

::;irrrd'af™iv^?onr^;.'en?-fiir\o^

which '» ™'f^ J\ ° ' „f eooking them is by poaching. It
[s'fgoo'd" la,? if estin^g ^Vf ikt'w ^^^^^^^t^X
"^^r'onry *emtn :.:;S-^he Lshest'wU sink first. Always

''"?.'l;^"id thaTctting egss with a solution of bsj
wan" ohve oil (one-third of beeswax, two thtrds of ohve oil)

mixture over when it is clear^

- ,. ^^^ Cc.or« lan Toast)-Ingredients-Two or more

^'^ "e^ir^r's^vi^epr peppercorns, leaves of ,a..ley, no. but.^red

If the eggs are not new laid, they will not poach well Fill

123

124

The Dominion Cook Book.

a shallow saucepan with water slightly sailed, add a little
vinegar, a low peppercorns, and some leaves of j)arsley. When
the water is on the point of boiling (it bliould never be allowed
to boil) break two or more eggs into it (according to the size of
the pan), and put on the cover ; wlien done, take them aut care-
fully, brush them clean on both sides with a paste brush, and
cut each egg with a round fluted paste cutter, so as to get
them of a uniform shape, lay thein on slices of hot buttered
toast, and serve.

386. Poached Eggs (on Ham toast)— Ingredients— Buttered

toast, grated ham, ixiached eggs.

Make some buttered toast, and cut it in pieces of uniform
shape, spread over them a small qi -ntity of grated ham, then
put a poached egg on each piece of toast, a id serve hot.

387. Poached Eggs (and Spinach) — Ingredients— Poached

eggs, 2 or 3 llis. of spinach, Initter, a pinch of flour, pepper and salt
to taste, milk, fried sippets.

Poach the eggs as above, and serve on a purde made as fol-
lows ; Pick and wash p<:rfeclly clean two or •^Hree pounds of
spinach, ])nt it into a saucepan with a little water, and let it
boil till quite done, turn it out on a hair sieve to drain, squeeze
the water out, and pass the spinach through the sieve. Put a
good lum[> of butter into a saucepan, fry it a light brown, add
a pinch of iluur, mix well, put in the spinach, pepper and salt
to taste, and a little milk, stir well, dispose tV > ninach on a
dish, laying the poached eggs on the top of it, u. border of
fried sippets round it.

388. Poached Eggs (and Minced Chicken)— Ingredients-
Remnants of ft)\vl, equal quantity of ham or tongue, truflles or
mushrooms, Imttcr, a pinch of flour, white pepjx'r, salt, and
powdered spices, w hite stock, yolk of an egg, juice of half a lemon,
bread, sippets, poached eggs.

Take some remnants of fowl, free from skin, etc., mince
them with an equal quantity of ham or tongue, as well as a
small quantity of truflles or mushrooms, all finely minced ; toss
the whole in a saucepan with a good sized piece of butter mixed
with a pinch of flour, add white pepper, salt, and powdered
spices to taste, and moisten with a little white stock ; lastly,
stir in^ off the fire, the yo'.k of an egg beaten up with the juice
of half a lemon and strained; serve within a border of bread
sippets fried in butter, and dispose the poached eggs on the
top.

389.

Eg(js.

125

Pel CL'-'s. fried sippets. .

Take a^y carcasses of roast game-say three ^"'l'<^ °'' ^^^,^^^
n.rt id^es-cut th.m u,> into convenient p.eces and pack bu

!rf^.cepan .i,h ^f^^rT^m^'^^^^^^^l^^
piece of celery, a couple of cloves a lie ^^^ f J,,,, „

whole pepper and a large V^^^^'^l;^ ]^^o\Z\i boil for\

contents begni to color.

Cu??;"taS-onions in slices, and fry to. in p.-ty
of bu«er .ill thiy are quite done .-..hon. ^'k'n;^, »',"^.,;''the
small quantity of flour, and »h<^" ^^^'' '- "^^ '■™ 'mply milk,
butter, moisten u-ith a due <1"J' '"^f,"™ ',,"', ^J nutmeg
then add son.e pepper a,,d alt ^ 'a to, a , lK_g Uard-hoiled

^^^Sc^'^U:^^^ -;n- «-t,y t,H .ulte hot,
and serve with bread sippets fried m butter.

salt, nutmeg, nuUei, uuur, cr^aia or I , nntmee •

Boil some onions in milk w,th pep,Kr, -*■ ^"''J'^'^;?;
when quite done pass them through a s.eve. 1 ut some m

^^tdmm,

' 191

126

ThK ^(jMI.Mi ,■ (

I.'HjK

into a saucepan With a litllc Hour, uhci the butter is melted
and well mixed with the Hour, put in the onion pulp, and add
cither milk or croam until the :;auce is of the proper consist-
ence, then add hard-boiled eggs cut in half, and as soon as they
are (luitc hot serve. '

ct,i;., lui-tcr, i.q.ptr, salt, mu.ccd ,,n;sley, lemon juice.
Cut ^-orae hard-boiled eggs in half, to^ss them in butter tiH
quite hot add pepper, salt, minced parsley, and a little lemon
juice, and serve.

394- Egp (with Spinach)_I„r.re(licn.s-I.Vjr. sippet, of l,rcad

Boil a number of eggs in their s].ell.« for three or four min-
utes, then dip them mto cold water, carefully removing the .shcHs,
and place them again HI hot water to make them cute hot
drain, and serve them on the follo.ving puree with ^mpcts o
bread fried in butter round the dish : Pick and wash a inuantitv
of spinach put it into a saucepan with a little water and som'e
salt, when thoroughly done drain off all the moisture and pass
the spinach through a sieve. Amalgamate a piece of butt.-r
and a tablespoontul of flour in a saucepan on the fire, put in
the spinach and stir well for some minutes, then add pepper

lMc^r!\\V"T 'f '^'' ^'?^^ "^ ^"^ 'Sg beaten up wilh a
little cold stock and strained.

395. ButtfcJ-cd Egga-Ingrcdicnts-Four eggs, 2 'oz. of butti-r ->

iS!::;;:::f:^t:;;^^T '-'-' ""^- ^^^^^^ -^^'^

Break four eggs into a basin, and beat them well ; put two
rZ•V^ n'r^M ""^ 'r t'^^'^^P^^nf"'^ of cream int^ a sauce

nit.: hi. . M f, ^''^'"^ ^°"^"'^' P^'PP^'" ^"^ '^^^ to taste, when
quite hot add the eggs, sur till nearly set, then spread the
mixture on pieces of buttered toast and serve.

396. Fried Efegs (i)-Ingrc(licnts-Butter, eggs, pepper, salt.

in it^lf r r^"'' "^ ^"'^'^' '^ ^ '"'^" ^'■>-'"^^ P'^". break two eggs

".! ? :^!^.;'i>'„^^''^^ "'^S^o break the yolks; ^hen noarlv ^t

tr,.a nc; cage', o: tne whites and slip them out on a hot dish

pourjhe butter over them, sprinkle lith salt and pep;u-r, 3

399-

401.

Ec.fJS. • 7

397. Frlod ESga (2)— Oil, dripping <'T Innl, ocg?.

Put a good allowance of ciibcr oil, dripping, or lard in a
fiyin,:;; pan ; ^vlven qnite hot break an egg into it, and as soon
as the white begins to set turn it ovor dexterously with the slice,
so as completely to cover the yolk. The ct.'i;s must be fried
one by one, and as one is done it must l)e cniefully taken up
and l.iid in front of the fire to drain atxl keep hot.

39S. Fried Eggs (with Black Butter)— Ingredients— Butter,
eggs, tarr.igon vinegar, minced parsley, s.-xlt and pepper.
Fry them in butter as above, leave the butter in the frying
pan over the fire till it is nearly blaek, add a few drops of tar-
ragon vinegar, some minced parsley, a little salt and pepper.
Pour over the eggs and serve.

399. Fried Ej^gS (with Tomatoes)— InfTndients—buUer, French

toiiuUo s;uice, pepper antl salt to taste, fried eggs.

Melt a small piece of butter in a saucepan, put to it a small
quantity of French tomato sauce, add pepper and salt to taste,
and when quite hot turn it out on a dish, disposing on it the
eggs fried in butter.

400. Fried Eggs (with Bacon)— Ingredients— Thin sUces of

streaky bacon, fried eggs.
Cut some thin slices of streaky bacon, cut off the rind and
trim them ; put tl-em into a frying pan on the fire, and turn
them often until quite hot, then roll up each slice, make a
border of them round the fried eggs in the dish.

Fried Eggs (with Ham)— Ingredients— A sHce ot ham, fried

401

tgg^

Trim a slice of ham, and either grill it on a clear fire or
toast it in front of it. Serve with the fried eggs on it.

4v^, ScramtaScd ElSiJgS— Ingredients—Four eggs, salt and pepper to
taste, I oz. of butter, iinely minced parsley.
Beat up four eggs, with salt and pepper to taste ; put an
ounce <;f butter into a saucepan, directly it is melted put it in
the eggs, and keep constantly stirring with a spoon until they
are nearly set, adding at the last a little finely-minced parsley.

403. Scrambled Eggs (with A3paragua)-Ingrcdicnts—

Asparagus points, salted water, biutcr, scrambled eggs.
Parboil in salted water some asparagus points, cut the size of
peas, drain them and toss them in a little butter till quite hot.

I '1

ij8

'J'hk I)o.min'io\ Cook Uook.

It «

?liit

Scramble some eggs as in the preceding recipe, and when nearly
set add the asparagus poisits instead of the parsley.

404. Scrambled Eegs (with Tomatoea)— Iii^ri<lieius-4

*-'il'A-> ■ i.iI'lcsiMHintiii III IVciicti tciiiiato, i-.uKc, or 1 lurj^e tnmato
.scranil)lc(l t'gg>.

Beat up four eggs with a tablespoonful of Frenrh tomato
sauce, or one large tomato, peeled, freed from pij)s, and chopped
small, and proceed as above.

405. Scrambled Eggs (with Onions) -Ingrwlients-2 slices

i»l Sp.uiisl^ onion, IniUci, 4 eggs, pcpijcr ami salt to ta^te.

Take two slices of Spanish onion, aiid cho[) them eoarstly ;
pUL them into a saucepan with plenty of butter, and when they
are thoroughly cooked, without having taken any color, throw
in four eggs beaten together with pepper and salt to taste ; keep
on stirring till the eggs are nearly set, and then serve. N.H. —
Equal parts of tomotoes and onions may be cooked together,
and then the eggs added.

406. Scrambled Eggs (with Flsh)--[ngre(lients— Remnants of

li^h, 4 eggs, [Kiipcr and salt to '.asic, (incly niiiiccil parsley.

Pick out the meat of any remnants of fish, such as salmon,
turbot, cod, haddock, or whiting, and with a silver fork break
it up small ; take two tablespoonfuls of this and four eggs ;
beat the whole together with a little pepper and salt to taste,
and a little parsley finely minced, then proceed as in No. 402.

407. Scrambled Eggs (with Ham)— Ingredients— Atablespoon-

ful of grated ham, 4 eggs, pepper to taste, butter.

Beat up a tablespoonful of grated ham with four eggs, and
pepper to taste ; put them into a saucepan with a piece of
butter, and stir till nearly set.

40S. Scrambled Eggs (with Cheese)— Ingredients— 4 eggs, 3

tahlespoiinfuls of 1 armcsan cheese, a sprinkling of ptjiper.

Put four eggs and three tablespoonfuls of PnrmesaJi cheese
into a basin with a sprinkling of pepper ; beat all together, and
proceed as in the first recipe. No. 402, omitting the parsley.

409. Scrambled Eggs (on Toast).

Any of the above may be served on slices of buttered toast,
but if so served they must be even less set, at the time of
serving, than when served plain ; or neat bread sippets, fried in
butter, may be served round them.

Eggs.

129

410. Sippets (Fried) - Inijrcdients— A loaf of bread, butter.

Cut out of a li)af slices fiom /.artcr to ihree eighths of an
inch thick, sb.aj c ihcm into tn.tii.Jcs (.1 arrowheads all of an
size ; put some butter in a frying \>ui\ and wlien (juite hot lay
the sippets in it ; turn thetn frequently, adding more butter, as
It is wanted, and taking <are that thi y aie all hied to the same
golden color. A readier way, but producmg not so nice a
sippet, is to lay the ijieces of bread in the frying basket, and
dip it in a saucepan full of boiling fat. They must afterwards
be laid in front of lliC fire to drain.

All. Omelet (PIalM)-I"K^etHents-3 or 4 eg^s I .Icsserlspoonful of
(wK'ly minced lar.lcy, iicpjicr and salt to taste, butter .si/c of an egg.
Beat up three or four eggs \vith one dessertspoonful of par-
sley verv finely minced, and pepper and calt to ta.-te ; jnit a
piece ot butter, the si/e of an egg, into a frying pan, as soon as
it is melted pour in the omelet mixture, and, hoklmg the
handle of the pan witb. one hand, stir the omelet with the other
by means of a spoon. The moment it begins to set cease stir-
ring but keep on shaking the pan for a minute or so ; then
with the spoon double up the omelet and keep shaking the
pan until the under side of tlie omelet has become of a golden
color. Turn it out on a hot dish and serve.
412 Omelet (Ham or Bacon) -Ingrcdients-3 or 4 eggs, i heaped

tablespoonful of ham or bacon, pepper [o taste.
Beat up three or four eggs with a heaped tablespoonful of
ham or bacon, half lean and half fat, cut up to the size of very
small dice ; add pepper to taste, and salt if necessary, and
proceed as above.

413. Omelet (Oheese)-Imgredients— 3 eggs, l or 2 tablespoon.

fuls of I'arnie^an cheese.

Beat up three eggs with one or two tablespoonfuls of grated
Parmesan cheese. Cook as above, and serve with some more
grated cheese strewn over the omelet.

414. OmeSet (Tomato, i) -Ingredients- Plain omelet mixture,

tomato sauce.
Add to a plain om-l' t mixture n small (quantity of tomato
sauce, mix vn-^I, then finish in the usual way.

M- Omelet (TcmatO,2)--InKrr,li,-nts-Equai part, of sliced onions

*" ' and loraalues ; \mnci, pepper and s.iit. plain t.i.ieiel.

Take equal parts of sliced onionr, and tomatoes peeled anc^
9

r-io

The Dominion Cook Book.

freed from pips, chop them boih coarsely. Fry tlie onions in
butter. When cooked, without being colored, add the toma-
toes, with pepiter and :alt, and kcc-p siirriiig llie mixture on the
fire till it forms a sort of puree. Make a plain omelet, and

instrt this in the fold on dishing it.

410.

OlTSelet (Tomato 3) — Ingreilients — Tonialo sauce, potato flour,
iiiutcr, [.eppcr and salt to taste, savory or [jlainomek't.

Take a little tomato sauce, add to it a little potato flour
dissolved in water, then put it into a saucepan with a piece of
butter, and pepper and salt to taste. When quite hot and
ttiickened turn it out on a disli, and on it place a savory or a
plain oiTielet. There must not be too much sauce on the dish.

417. 0!TS03et(IVIushroonr!)— Ingredients— Button muslirocms, white

or brown sauce. (See Sauces).

Parbjil a small (juantity of Initton mushrooms, sh'ce them
small, and stew them just long enough to cook them in a small
quantity of either white or brown sauce ; then use as in preced-
ing recipe.

418. Omelet (Fish)- Ingredients— 3 eggs, remnants of cold ilsh,

minced ]iaisley, jicpper and salt to taste.

Beat up three eggs with, a quantity equal in bu'k to one egg
of tlie remnants of any cold fish (salmon or turbot), fmely
shredded with a fork, a pinch of minced parsley, pepper and
salt to taste.

419. OmeSet (OysteB*)— Ingredients— Oysters, InUlcr, pinch of flour,

cream, sa t, j'cpper, nutmeg, least Ini of cayenne, linely minced
par.-.liy, yolk of an egg, juice of J2 a, lemon, plain omelet.

Parboil some oysters in their own liquor, remove the beards,
cut each oyster in four or six [ ieres ; melt a piece of butter in
a saucepan, add to it a pinch of flour, the liquor of the oysters ;
a liltlo cream, salt, pepper, nutmeg, the least bit of ca^'enne,
and some finely minced parsley ; put in the oysters, and toss
them in this sauce just long enough to make them quite hot ;
stir irto this off the fire the yolk of an egg beaten up wiih juice
of h.alfa lomo.i, and strained. Insert thi« in the fold of a plain
omect, or se-rve it round the onv-let.
42c. Ss3;s (to Keop, Fresh for Several Weeks).

i'i.i -i Saiicc['aJi wiiii ciirec '.>r K>ur qtiurui ui ij-uiuiig wa^er.
Put two dozen eggs into a cabbage or onion net and hold thiMii
■" *\\Q i^oi/ifig water for twenty seconds. Continue this opera-

Eggs.

131

it'

tion until you have as many eggs as you wish to preserve.
Have some sawdust in boxes and pack them in it. At the end
of two or three months the eggs will be found quite good
enough for culinary purposes. Eggs can be kept for a long
time if the shells are smeared with butter or sweet oil, then
packed in plenty of sawdust, not allowing the eggs to touch
each other. Another way is to plunge them in hme water
directly they have been laid, and allow the vessel to stand m a
cool cellar. Eggs for preserving should not be more than
twenty-four hours old, and should be collected in fine weather.
Take care the eggs are covered with the lime water, and it is a
good plan to lay a piece ot board on the top of the eggs with a
little lime and salt upon it.

U' t\

MTiUMimfiim

421. Mushroom Ketchup— Ingredients— To 2 gallons of mush-
rooms, yz 11). salt ; to every f[uart of mushroom liquor, allow a
small sallspoonful of cayenne, a teaspoonful of allspice, a teaspoon-
ful of ginger, 2 blades of powdered mace.

Select some freshly gathered (gather in dry weather or else
the ketchtip will not kecj)), full-sized niushrooms. Lay in an
earthenware pan in layers, first a layer of mushrooms and then
one of salt, and so on until all are used. Allow them to stand
a while (say five or six hours). Then break to pieces with the
hand, place in the refrigerator for three days, stirring or mashing
them occasionally. Extract as much juice as possible, measure
the liquor without straining, adding to each quart the above
mentioned spices. Pour into a stone jar, exclude the air ;
place the jar in a saucepan of boiling water and allow to boil
three hours. When tliis is done pour the contents of the jar
into a stewpan and allow it to simmer gently for half an hour.
Pour into a vessel, place in refrigerator till the next day. Pour
off into another vessel and strain. Have ready some clean
dry bottles ; pour into the bottles, taking care not to squeeze the
mushrooms, and allow the sediment to remain at the bottom of
the vessel, (if wanted very clear and bright, the liquor must be
strained after the above operation through a flannel bag).
Cork and seal. Examme occasionally and if there is any sign
of spoiling boil again with a few peppercorns. The sediment
may be bottled for immediate use.

422. Lemon Ketchup— Ingredients— One dozen lemons, Yz a break-
fast cupful of white mustard seed, i eggcupful of turmeric and white
pepper, Y^ an eggcupful of cloves and mace, Yz ^ small teacupful of
white sugar, l sallspoonful of cayenne, y^ a small teacupful of horse
radish, ^ a =mall teacupful of salt, 4 shallots.

Finely grate the rind of lemons, pound the spices in a mor-
tar, grate the horse radish. Thoroughly blend these ingredi-
ents, then sprinkle the salt over all, extract the juice from the

132

Ketchups.

133

lemons and add to the .nixiure. Allow to ^^and in a cool pla.e
for three or four hours. Boil in an enamelled kctJe thirty
mmute^ pour into a stone jar, cover tightly. Stir every day for
fourteen davs, then strain, bottle and seal.

Make a small incision in each tomato.put into an enamelled
. xucepan and boil until perfectly soft, and the pulp disso ved ;
;;^n^?h o4h a cullciKlcr, then through a hair sieve Place
m r U)ve adding the remaining ingredients (the celery seed
; 'ust be conhned in a muslin bag), and boil six hours, ot,
occasionally for the fir.t five hours and all the last hour. I our
no a sto e jar ; allow to siand from twelve to fourteen hours
;: CO I pbcc. When perfectly cool add a pmt o strorig vine-
,^ar Remove the celery seed ; bottle, cork, and seal. Ex-
clude from the light.

•r^-Mi+ri, t<&tchuo(2)-Inee(lienls -Ripe tomatoes, to every

small spoonful of sail and while pepper.
Take a number ol ripe tomatoes ; place in a jar ; cover and
bake m tender. Strau. and work through a -eve and add the
■ibove in'«redients. I'our into a stewpan and bow until th.
i^g^^^are perfectly soft. NVork through ^ si^e a^cond
time, and to every pound squeeze the 3u>ce o three lemons
Boil a-ain until of the thickness of cream. ^^'^ /skIc to get
cold. Bottle, cork and seal, and keep in a dry. dark place.

125. Mustard (to make).

Mix the best Durham tlour of mustard by degrees with boil-
in.r water to a proper thickness, rubbing it perfectly smooth
id a lit le sal aid keep it in a small jar closely covered, and
l^^nl; is much into tile glass as will be used soon, which
should be wiped daily round the edges.
4.6 Mustard (Another way.for immediate use).

Mix the mustard with new milk by degrees, to be qmte
smooth, and add a little raw cream. It is much softer this way,
is not bitter, and will keep well.

427. Mint Vinegar.

Take a wide-mouthed bottle or bottl.s. Fill them (loosely)

: i m

134

Thk Dominion Cook Book.

with nice fresh mint leaves, then add good vinegar to fill the
bottle Of bottles ; cork well. Allow to stand for two or three
weeks, and at the expiration of this time, strain into fresh
bottles and cork securely. Useful when mint is not in season.

428. Horse Radish Vinegar-Ingredients-Three or. of scraped

horse radish, i oz. of mince.l shallot, i drachm of cayenne, i quart
ol vinegar. *

Pour the vinegar upon the above ingredients ; allow to stand
ten days. This will be found exceedingly useful for cold joints
salads, etc., and a very economical relish.

429. An excellent substitute for Caper Sauce.

Boil slowly some parsley to let it become a had color, cut
bijt don t chop it fine ; put it to melted butter, with a teaspoon-
Jul of salt, and a dessertspoonful of vingear. Boil un and
serve. '

43O' Nasturtium (for Capers).

Keep them a few days after they are gathered, then pour
boihng vinegar over them, and when cold cover. They will
not be fit to eat for some months, but they are then finely
Havored, and by many preferred to capers.

431- Chili Vinegar-Fifty fresh red chilies. one pint of vinegar.

Cut the chilies in half, steep in the vinegar for a fortnight
It will then be ready for use, and will be found a very nice
relish for fish. -^

432. Oherokee-Ingredients-One eggspoonful of cayenne, 5 cloves of
garic aneggcupfulofsoy, ;^ an eggcupful of walnut ketchup, i
pint 01 vinegar. * '

Boil all the ingredients for half an hour. Strain, and bottle
tor use. Will keep good for a long time.

433 Green Gooseberry Chutnee-Ingredients-T wo pints of

unripe gooseberries or green apples, 3 oz. mustard seed. 3 oz.
powdered ginger, 5 oz. coarse sugar, 10 oz. raisins, 3 oz. salt, 2
pints vinegar, 3 oz. garlic. ^ '

Chop the gooseberries and the raisins (after being stoned)
quite nne, also the onions and garlic almost to a paste ; add
uiic uuncu cayenne, and a proper quantity of turmeric to make
it a nice color. When well mixed, boil ten minutes or quarter
ol an hour, and rub through a sieve.

Kr.TCHUPS.

J 35

435-

My Mother's Chutnee— Ingredients-
Yi lb. salt, ]'i, lb. garlic, )i lb, onions, )i lb.

434. Herbs (to Dry).

Galhcr the herbs for drying before tliey begin to flower.
Free from dirt and dust a'.id tie in bunches, having previously
removed the roots. Dry in the oven or before the fire, in
either case, dry quickly as the flavor is better preserved by quick
drying. Upon no consideration allow them to burn. Tie up
in paper bags and hang in a dry place. N.B.— Take care to
gather the herbs on a dry day.

->2 a lb. brown sugar,

gi"g*^'^» /4 ^^^' mustard

seed or cayenne pepper, yi lb. r.iisins, stoned and chopped fine, 15

large apples (sour), 3 pts. best vinegar.

Boil the apples, onions, and garlic in the vinegar, rub this

through a sieve, steep the mustard seed in vinegar, then shred

it fine ; add all tc^gether and mix well. Bottle when cold. It

is much more of a relish than pickles.

436. Himalaya Chutnee— Ingrediei.is— 8 lbs. green apples, i lb.

sultana raisins, l lb. brown sug.ir, i oz. birdseye chilies, 2 oz. whole

mustard, 4 oz. garlic, 4 oz. coarse salt, lYz bottles brown vinegar.

Chop all the ingredients very fine, then add the .salt, vinegar

and sugar ; put in a jelly pan on a slow fire and let it stew till

soft like a pulp. This is very good when bottled and well

corked.

437. Herb Powder (for Winter use)— Ingredients— Take 2 ot.

each of winter savory, sweet marjoram, lemon, thyme, lemon peel

and 4 oz. of parsley.
Thoroughly dry the herbs and take off the leaves. Grind to
a powder and pass through a sieve. Dry the lemon peel and
pound as finely as possible, then mix all together thoroughly.
Keep in glass bottles tightly corked.
438 Parsley (to keep fofWIntc:' use).

Take fresh bunches of parsley and plunge into boiling water
slightly salted, boiling for three or four minutes. Remove from
the water, and drain dry very quickly before the fire, and put in
bottles for use. Soak in tepid water five minutes when required
for cooking.

Steep an ounce of garlic in two quarts of the best white
wine vinegar ; add a nutmeg scraped. This vinegar is much
esteemed by the French.

li i 1 t/nl

136

Tii:

' '>'(-) K I'iOOR.

"fl

>.; W

440. A Useful Ketchup - Inf^rodicnts— >^ pint of tnushrooms

ki-tclnip, ,'2 j)ini (if walnut pickle, 2 tahlespoonfuls of Chili vinegar,
2 shalliils.

Take one-half pint of freshly made iiiushroom ketch-
up, peel the shallots and add them to the ketchup and
allow it to simmer for ten minutes, then add the pickle and
vinegar and boil again for ton minutes. Stand in a cool place
and wlien perfectly cold, bottle, and having placed a small
piece of shallot in each bottle, cork and set by for use.

441. Grape Catsup— Ingredients— S lbs. of ripe grapes, 2^ lbs. of

sugar, I pt. of viuffjar, I teasixjonful each of cinnamon, cloves,
ail.spice and pepper, ,4 teaspoonful of salt.

Simmer the grapes in enough water to prevent burning,
strain through a colander, add the other ingredients, and boil
until a little thickened. Bottle, and cork and seal.

m
it
sl-
e>
b:

4^1

li
w
n:
fc

rll

rooms
aegar,

etch-
and
; and
place
small

lbs. of
loves,

ning,
boil

rwrvyrvmwtrw

m4 foroe7v\:eats

KJKJK

AiBaK«»aas»aJsauKaraK«aKX*».

OBSERVATIONS ON FORCEMEATS.

Whether in the form of stuffing-balls or for patties, force-
meat makes a considerable part of good cooking, by the flavor
it imparts to the dish it accompanies, and considerable care
should be taken in cooking it. It is often the case, at many
excellent tables where everything else is well done, to find very
bad forcemeat or stuffing.

442 Forcemeat (to Force Fowls or Meat)— Ingredients— A

A little ham or gammon, veal, or fowl, beef-suet, onion, parsley,

lemon-peel, salt, nutmeg, pounded mace, white pepper or cayenne,

bread-crumbs, I or 2 eggs.

Shred a little ham or gammon, some cold veal, or fowl,

some beef-suet ; a small quantity of onion, some parsley, very

little lemon-peel, salt, nutmeg or pounded mace, and either

white pepper or cayenne, and bread-crumbs. Pound in a

mortar, and bind it with one or two eggs beaten and stramed ;

for forcemeat patties the same mixture as above.

443. Forcemeat

above.

(for cold Savory PI©J— Ingredients— As

The same ; only substituting fat, or bacon, for suet. The
livers (if the pie be of rabbit or fowls), mixed with fat and lean
of pork, instead of bacon, and seasoned as above, is excellent.

444 Forcemeat;(Common, for Veal or Hare) -Ingredients

1/. u, of b'-'^ad rninibs. A. oz. of beef suet, the rind of half a lemon,

i'tablespoonful of mimed savory herbs, pepper and salt to taste, a

little nutmeg, 2 eggs.

Mince the lemon rind as fine as possible and blend with

the other ingredients ; mix well and bind with the beaten e^gs.

137

138

The Dominion Cook Hook.

445

Forcemeat (for Fish Soups) Ingredients- 1 lob«ter, i
small head of celery, butter the size of an egg, a cupful of bread
crumbs, 3 eggs, pepper, salt, and a little nutmeg.

Pick the meat from the lobster and pound in a mortar, boil
the celery until soft, drain, and mix with the lobster, bread
cruubs, seasoning, and the yolk of one hard-boiled egg. Pound
well for a quarter of an hour, warm the butter, and mix with
two beaten eggs ; add this to the lobster and other ingredients.
Dip your hands in flour, form the mixture into little balls, fry
in butter, and serve in fish soup.

446. Forcemeat (for Fowls)— Ingredients— ,'4' lb. of suet, 2 02. of
ham, the grated rind of half a lemon, a dessertspoonful of minced
parsley, i teaspoonful of minced sweet heri)s, cayenne, salt grounded
mace to taste, 7 oz. bread crumbs, 2 eggs.

Cut the ham into small, thin strips, chop the suet finely,
also the lemon peel ; add the seasoning, then the crumbs ;
thoroughly blend, and after the eggs have been well beaten add
to the other ingredients, and it is ready for use. If wished for
balls, fry a golden brown in hot lard.

447 Forcemeat Balls ,for IVIock Turtle)-Ingredients—

Pounded veal, udder, or butter, brea i crumbs, milk, chopped pnrsley,
shoUot, yolks of 3 hard-boiled eggs, pepper, salt, curry powder or
cayenne, yolks of 2 uncooked eggs.

Take the pounded veal and rub through a sieve, with an
equal quantity of udder, or if there is no udder at hand one
third of the quantity of butter will do instead. Then place the
bread crumbs into a stewpan and mix with a very small quantity
of milk, enough to moisten it. Add to this the chopped parsley
and shallot, and mix well until they have become a paste ; pour
it through a sieve and leave to cool. When cold pound it and
mix well together. Have ready the yolks of three hard-boiled
eggs, add these and some pepper and salt, curry powder or
cayenne for seasoning; then add the yolks of the two uncooked
eggs, rub all well together, and shape into balls. Place in the
soup ten or fifteen minutes before serving.

448. Forcemeat Balls (very fine Balls for Fish Soups

or Stewed Fish)— Ingredients— Lobster, a little essence of
anchovy to taste, boiled celery, yolk of a hard boiled egg, cayenne,
mace, salt, white pepper, 2 tablespoonfuls of bread crulri'bs, one of
oyster liquor, 2 oz. of butter, 2 eggs.

Beat the flesh and soft parts of a middling lobster, essence
of anchovy to taste, a large piece of boiled celery, the yolk of a

r4"''

I'AiiiBiiwiiWiipMB'q'^w^^^

Forcemeats.

»39

hard egg, a little cayenne, mace, salt, and white pepper, with
two ^ablespoonfuls of bread crumbs, one ditto of oyster liquor,
two )unces of butter warmed, and two eggs well beaten ; make
into balls, and fry of a f ne brown in butter.
440 Forcemeat Balls (for Soup)-Ingredient.s-8 oz, bread
crumbs, sweet herbs, sa' A pepper to taste, 5 eggs.
Have the bread crumbs finely grated, and the herbs pounded
to a powder ; sprinkle with pepper and salt ; boil two eggs hard
and mince finely. Mix all together and bind the whole with
the remaining eggs. Form into little balls, and drop into the
soup about five or six minutes before serving.
Aso Forceneat {Oyster, for Roast or Boiled Turkey)

■ —Iiwredienls— 2 leacupfuls of bread cruml)s, 1 oz. of minced suet,
I tablespoonful of savory herbs, a sprinkle of nutmeg, salt and pepper
to last , 2 eggs, \)z doz. oysters.
Have the bread crumbs and suet finely minced, add the
herbs chopped as finely as possible ; mix well. Having opened
the oysters, beard and chop them (not very small) and add to
the other ingredients ; beat up the eggs, and with the hand
work all together thoroughly ; it is then ready for use.
AU Saeeand Onion Stuffing (for Pork, Ducks, Geese)

^^ _:*cTredients-2 teacupfuls of bread crumbs, 4 large onions, 12 sage
leaves, butter the size of an egg, pepper and salt to taste, I egg.
Peel and boil the onioho for five or six minutes, dip the
sage leaves in the same water (while boiling) for a minute or
two, then chop finely; add seasoning, the bread crumbs and
butter ; beat up the egg, and work altogether. It is then ready
for use.

iii

■wwvfTtMi-xir^r

'^^'^^^I Bread and Cakes ;%t7<^

OBSERVATIONS ON UREAL).

Of all articles of food, bread is perhaps the most important,
therefore it is necessary to be well acquainted with the quality
of the ingredients and the art of making it. Elour ought to be
a few weeks old before being used, and care must be taken to
keep it perfectly dry. Genuine flour will holj together in a
mass when pressed with the hand. American flour requires
almost twice as much water to make it into bread, as is used
for English flour, and therefore it is more profitable, for a stone
of the American which weighs fourteen pounds will make
twenty-one and a half pounds of bread, but the best sort of
English flour produces only eighteen and one-half pounds. In
wet weather, or when wheat is badly stored, causing it to be
damp, the soluble albuminoids which it possesses acts upon the
insoluble gluten causing it to decompose, and at once generat-
mg dextrin by their action on the starch of the grain, conse-
quently the flour prepared from such grain is poor in gluten and
rich in dextrin, the consequence being that when used it
produces heavy bread, therefore it .:. of the utmost importance
to purchase only the best quality of flour, for it is the truest
economy. Do not place the sponge or dough too near the fire,
as some cooks are liable to do in cold weather, or the quality of
bread will be endangered. The proper heat should be gentle
and equal for fermentation. Care must also be taken to mix
and knead (brisk and long kneading will fully repay for the
trouble) when it has reached the point for either. Some
authorities say the heat of the oven should rise to 280° and
after a quarter of an hour slacken to 2?o°, others from 300' to

400 . The cook must ho cinVied ^>" ^avrwri^p'^" -^^ ♦n ^^c- .f

degree of heat. Doubtless the bread will require a brisk oven,
and should take about an hour to an hour and a half to bake.

Bread and Cakes.

141

OBSERVATIONS ON CAKES.

For good cakes (as in bread) it ib of great importance to
use no ingredients, but tliose of the finest quality. The flour
must be dry and sifted. It will be found a good plan after
purchasing currants, to wash in three waters, pick ana dry in a
cloth. Then look them carefully over, discarding any stone,
stalk, or grit. Lay before the fire or in the sun to dry. Put by
in jar, and they will always be ready for use. Eggs should be
well whisked, the whites and yolks beaten separately and
strained. Butter must not be allowed to oil. Lemon peel
should be cut thinly as possible. Sugar should be fmely
powdered. When soda is used it is a good plan to dissolve it
in warm water. When all the ingredients are mixed, vigorous
and patient beating will greatly add to the lightness of the cake.
The heat of the oven is of great importance for cakes, especially
those that are large. If not pretty quick, the batter will not
rise. Should you fear its catching by being too quick, put some
paper over the cake to prevent its being burnt. If not long
enough lighted to have a body of heat, or it is Secome slack,
the cake will be heavy. To know when it is soaked, take a
broom straw, and pierce into the very centre, draw it instantly
out, nd if the least stickiness adheres, put the cake immediately
in, and shut up the even.

452 Yeast (I)— Ingredients— A double handful of hojis, Yz doz potatoes,
•-^ i;al. of water, I or >i cupful of ginger, small cupful of flour, a
cupful of brown sugar, ji cupful of salt, a cupful of good yeast.
Allow the hops and potatoes to boil together in one-half
gallon of water till done ; strain and mash the ginger, then add
remaining ingredients, excepting the yeast. Let stand until
cool, then add the yeast. Next day cork up tight m a jug.
453. Yeast (2)— Ingredients— 2 oz. of hops, I gal. of water, a handful of
salt, I lb. of best flour, 3 lbs. of potatoes.
Boil the hops in a gallon of water for half an hour ; strain
i.t, a-nd \et it cool down to the heat of new milk ; then put the
salt and moist sugar ; beat the flour with some of the liquor,

and then uiDC ail together. Iv.u duys a!tr-r, aau ..=•- i---.. ^

boiled and then mashed, to stand for four and-twenty hours ;
thew put it into bottles, aad it will be ready for use. Stir it

TnE DoMiN'iON' Cook. Uook.

\H'^

t; i

frequently while making, and keep it wnrm. Before using,
shake the bottle up well. It will keep in a cool place for two
months.

454- Yoast (Compressed).

This yeast will uuike good and wholesome bread, but bread
made from it will not keep as long as with brewers or home-
made yeast. Potatoes mixed with the dough will keep it moist
longer.

455' Potato Yeast— Ingredients — To every lb. of pmaloes 2 oz.
of tre.icle, 2 larj^e spoonfuls of yeast.

This is made of mealy potatoes boiled thoroughly soft ; they
are skinned and mashed as smooth as possible ; as much hot
water should then be put on them as will make a mash of the
consistency of good beer yeast. Add to the potatoes the
treacle ; and when just warm, stir in the yeast. Keep it warm
till it has done fermenting, and in t vcnty-four hours it will be
fit for use. One pound of potatoes will make nearly a quart of
yeast ; and it is said to be equally as good as brewers' yeast.

456. Home-made Bread

spoonful of solid brewers'
Welter, salt.

Put the flour into a deep pan, sprinkle a little salt into it,
hollow out the middle witti a wooden spoon (take care to leave
the bottom of t!;e pan well covered with flt)ur). Next take the
yeast, which has been made solid by liberally mixing with cold
water and allowing it to settle twenty-four hours. Then pro-
ceed to pour the yeast into the hole in the flour, and mix with
it as much flour as is round about it until it is of the consistency
of thick baiter ; be careful there are no lump.-;. Sift plenty of
flour over the top, cover with a clean cloth, and set it where the
air is warm and equal. Allow to stand an hour or a little
longer, and if the yeast has broken through it is then ready to
be made into dough. Pour into the sponge the remaining milk
and water. Mix into it as much of the flour as you can with
the spoon. Now take plenty of the tlor.r, sprinkle on the top
of the leaven, and proceed to knead briskly, and wlien perfectfy
free from lumps and does not adhere to the hands, it may be

I)— Ingredients— 4 lbs. of flour, i table-
yeast, I ,'2 pints of lukewarm milk and

covered with a c^lotb. nr.d left to rs^.e .i secrind ^irne ^Vh'^n it
begins to crack, which will be in about tl\ree quarters of a hour,
it can be fomied into loaves and baked. In forming the loavei

Bkkai) ani> Cakes.

divide in two and make up the shape niul size required, and
with a slKirp knife make incivions in the lop of each lonf 11
baked in tins, take care to grease them betore usmg. When
baked stand on end to allow the steam to evaporate, lie
-loUL'hcan be made without making a sponge (if desired) by
mixing the yeast with the best part of the milk and water and
after a little salt has been added proceed to work up the whole
of the flour at once, and then act as above. The dough will
boften in the rising, so it should be made firm at first.

457. Home-made Bread (2).

Put the flour into a large pan ; mix in a dessertspoonful of
salt • make a hole in the middle, and pour in the yeast (half a
teacupful of yeast to two quarts of flour), with about a pint of
water or milk (which use warm in winter, and cold in summer),
not mixing in all the flour ; then put a blanket, or towel, over
the pan, and let it stand to rise, near the fire in winter. This
is " putting bread in sponge." When it has risen, mix all the
flour with the sponge ; knead it well, and let it stand two hours
till quite light. Then mould the dough on a board tiU elastic,
and put '.he loaves into greased or floured baking-tins ; prick
them two or three times through with a fork ; let them rise
again for a quarter of an hour, and bake them in a quick oven.

458. White Bread— Ingredients— Sponge. -. pan of butter milk, or

sour milk, (lour, teacupful of yeast.
For the sponge take a pan of butter;. ulk or sour milk which
has just turned thick. Put it on the stove and scald. When
the curd is well s. |m. d from the whey strain or skii it out.
Let the whey ^ i./i until it will not scald, then stir in the flour,
beating thoroughly. It should be about as thick as batter for
griddle cakes. Sweet milk, or even water may be used as
wetting for the sponge, if good our milk or buttermilk cannot
be had. But fresh buttermilk is, perhaps, the best of all.
When the sponge is about milkwarm, beat in a teacupful of
yeast One teacupful of the yeast is enough for four ordinary
white loaves, and a tin of rolls. The sponge should be made
at nieht. Let it stand until morning. Unless the weather is
very cold, it is not necessaiv to yuz ic " i^ tnc urc m u;o
morning, when the sponge is light i ix with flour, taking care
not to put in too much, as that wii, make the bread dry and
hard. Knead half an hour. The whiteness and delicacy of the

«!

v^>s«3amxmm^i^.t

OMiMo:; O.OK Book.

bread will be much increased by thorough kneading. Put the
dough away to rise again. When it is light, if you wish to make
rolls, save enough of the donph for that purpose. Make the
remainder into loaves. Set them away to rise. When light,
bake.

Yoast Bread— Ingredients — Ve.ost, 12 pot.itoes, 3 large table-
spoonfuls of Hour, 2 each of sugar and salt, 2 yeast cakes, to every
loaf of bread allow i pint of yeast,

To make the yeast pare twelve medium-sized potatoes and
put them in a kettle to boil. While they are boiling put in a
jian tliree heaped tablcspoonfuls of flov.r, two each of sugar and
salt. Four slowly over these a pint of boiling water, stirring
constantly to free from lumps. When soft mash the potatoes
and add to the contents of the pan. Now pour in a quart of
cold water and one of boiling water. Set aside till cool enough
to bear your finger in. Stir in two ytast cakes dissolved in a
little water. Keep warni till a foam rises over the top, when it
is ready for use. For each loaf of the bread take one pint of
the yeast, no other wetting being required. Make a hole in the
centre of a pan of flour, pour in the yeast and stir it thick as
possible, cover and set in a warm place to rise, ^\hich will be in
about two hours— sometimes less — now mix into loaves, let it
rise again, and bake from a half to three-quarters of an hour.
A great advantage of this bread is, it is so quickly made. If
the yeast should become a little sour, a pinch of soda may be
put in when first stirred for bread.

460. Plain Bread— Ingredients —;^ lb, of white flour, i teaspoonful
of baking powder, a pinch of salt X pt^ of milk and water.

The simplest way of making bread in small quantities is as
follows :— Take one-half {)ound of white flour, and, whilst in a
dry state, mix in thoroughly a small teaspoonful baking powder
and a pinch of salt. Then add about a quarter of a pint of
niilk and water, or water alnne ; knead it as quickly as possible
and put immediately into a very hot oven ; the whole secret of
making light bread afier this fashion lies in attention to these
last rules. If the oven is well heated, it will rise almost directly,
iiud it should be baked until the outside is qtiite crisp and
hard. I generally knead mine into the desired shape, but they
can be baked in tins if preferred. For brown bread, I use
three parts of brown and one of white flour, and a little extra

IiP B ip il iL . l lHiiip

U c. j m/ n i j ES '

Bread am) (^'akk.

haking powder ; also adding a liltle more water, if necessary,
to mix it.

461. Rico and Wheat Bl-ead— Ingredients— i lb. of rice, 2 qts. of
water, 4 ll)s. of Hour, 4 large spoonfuls of yeast, salt.
Simmer a pound of ri -e in two quarts of water till it becomes
perfectly soft ; when it is of a proper warmth, mix it extremely
well with four pounds of flour, and yeast and salt as for other
bread; of yeast about four large spoonfuls ; knead it extremely
well ; then set it to rise before the fire. Some of the flour
should be reserved to make up the loaves. If the rice should
require more water, it must be added, as some rice swells more
than others.

462. French Bread— Ingredients— X pk- of fine flour, yolks of 3
and whites of 2 eggs, salt, >^ pt. of good yei^st, >^ pt. of milk.

With a quarter of a peck of fine flour mix the yolks of three

and whites of two eggs, beaten and strained, a little salt, half a

pint of good yeast, that is not bitter, and as much milk, made

a little warm, as will work into a thin light dough ; stir it about,

but don't knead it ; have ready three quart wooden dishes,

divide the dough among them, set to rise, then turn them out

into the oven, which must be quick. Rasp when done.

463.

BrOVI^n Bread— Ingiedients— Sponge as for white bread, 2 parts
of Graham flour, '/^ while flour, to every qt. of this add a large
breakfast cupful of Indian meal, 2 saltspoonfuls of salt, for a good
sized loaf allow }4 a cupful of molasses.
Take the Graham and white flour, Indian meal, and salt, in
the above proportions, and mix this up with the sponge, then
pour in the molasses. If it cannot be brought to the proper
congruity (which should be very soft) with the sponge, add a
little warm water ; be careful to knead it well and for a long
time ; then allow it tc rise ; it will take longer tnan white bread ;
then make into loaves, and bake carefully. When baked allow
to cool before cutting.

464. Brown Bread (2)— Ingredients— i pt. of brown flour, )4 cupful
of yeast, white flour, sweeten to taste.
Scald one pint of brown flour, make it as thick as stiff
mush ; then put in half a cupful of yeast, and let this spcng*
stand over night ; in the morning mix it up with white flour,
and sweeten to taste. This quantity makes two small loaves.
It requires longer to bake than white bread.

^^f,

Tmk l>o\nNto>* Cook Hook.

IM^

rt .i*

• t!»

A",. Brown Bread (s) -Iiu;roIic„t.-3 tcacupfuis of com meal, 2
cuptulsuf iK.iling sweet miik, i tcacupful of molasses, i cupful of
wtieat Hour, i cupful of sour milk, i teaspoonful of soda, >A tea-
spoonful of salt. t /2 y-o.

Take the corn meal, stir into it the boiling sweet milk •
^yhen cold, add the molasses, wheat flour, and sour milk • int(i
the sour milk stir well the soda; add also the salt ; steam three
liours.

466. Brown Bread (4)-Ingrc.lients-i pt. of corn meal, i pt. of

rye tknir, i ablespoonful of brown sugar, i teaspoonful of salt 2 of

baking powder, i tablespoonful of lard, 3^ pint of milk.

Sift together the above ingredients, excepting the lard and

milk ; rub mto the mixture the lard and add the milk Mix

info a batter-hke cake and bake one hour. Protect it with

brown paper if it should brown too fast at first.

4C7. Brown Bread fs) -/ngredients-i cupful of com meal, i cupful
ofGr.ah.am f Cur, i cupful of sour milk, 1 cupful of warm water, K
cupful of molasses, 1 teaspoonful of soda, a little salt.
Steam two hours. Serve at table hot.

, ^i teaspoonful
ir.

It may seem

milk, '^ cuj.ful of warm water, i cupful oV molasses, K teaspoonful
of soda, I }i cupfuls of Indian meal, \i cupful of flour.
Steam three hours and bake one-half hour,
thin but it will be just right when done.

469. Brown Bread Boston (Delicious and Genuine)-

Ingredients -I X ci.pfuls of yellow meal, . cupful of rye flour i
cupful of Graham flour, i cupful of New Orleans molasses, 2 Aill
teaspoonfuls of baking powder and a little salt.

Mix all to a consistency of a thick batter with either milk or
water, pour into a buttered mold or tin pail, and steam in boiling
water four hours. °

'^^°' ^^Z Bread-Ingredients-2 cupfuls of Indian meal, scalding
Tu? of'sodtne'"'' °^ ^'"'' ^''''''^ 'P°"Se. sugar, salt, a'teaspoon^

Make the Indiari meal into a thick batter with scalding
water; when cool add the white bread sponge, a little sugar
and salt and the soda, dissolved. In this sti? as much rye^a
Ks p..,..ue ,r.tn a npuuu ; let it rise uniu it is very light; then
work in with your hands as much rye as you can, but do not
knead it, as that will make it hard ; put it in buttered bread
tms, and let it rise for about fifteen minutes ; then bake it for

■ f~r -^'- '--:-'f^t^i-'im t f I l i i n niii if i iiit t ii iiMa i I i . '

l\i -, Alt

>N1> C.AKV.-.

an hour and a half, couhng the oven gradually for the last

twenty minutes.

471 Corn Bread Steamed (Canadian Recipe)- Ingredient

^' -3 cupluls .f corn meal, boiling .ater, I cup ul ol f ou^ ^ ^"P^" '^
of sour milk, I cupful of molasses, i teaspoonful of soda, a little salt.

Scald two cups of corn meal with boiling water, add another
cup of meal and remaining ingredients. Mix thoroughly, and
steam three hours.

472. Corn Bread (Baked) -ingredients--'^ a pint of »'"tter niilk,
" a pint of sweet milk, \i a teaspoonful of soda, 2 eggs, 9 table-
spoonfuls of sifted corn meal, lard, a teaspoonful of salt.
Half a pint of buttermilk, half a pint of sweet milk ; add to
the buttermilk half a teaspoon of soda ; beat the eggs, whites
and yolks together, pour the milk on to the eggs and thicken
with the sifted corn meal. Put the pan in which it is to be
baked on the stove with a piece of lard the size of an egg ;
when melted pour in the batter, add the salt, stir well and bake.
471 Rice Bread -Ingredients-A plate of boiled rice, 2 eggs, \Vz
cups of tlour, lump of butler size of walnut, milk.
Take the boiled rice warm enough to melt the butter, beat
th^ -ggs separately, mix with them the flour, and milk enough
10 ruak^ a thick batter. Grease the pans and bake like bread
C' r:-atifins.

SLli. Soda Bread- Ingredients-Allow a teaspoonful of tartaric acid

^^^' to e^^ry 2 n* of flovlV, 2 saltspoonfuls of salt, % pint of milk with

a teasi)oonful of carbonate of soda dissolved in it.

Pound the tartaric acid and the salt to a powder. Then

nut them into a basin with the flour and mix well together.

Take the milk with the soda well dissolved in it and pour in

with the flour. Great expedition is required in working it into

a dough. Form into two loaves and bake in a brisk oven for

an hour.

A7? American Corn Bread-Ingrcdients-i large tablespoonful

^^^' TlardlJateacup of brown sugar, I teacup of flour. 3 teacups of

n Han ineal, 2 smlll teaspoonful cream of tartar. I small teaspoon-

ful of carbonate of soda, i egg, i saltspoon of sa t, enough sour milk

„. mnl-*> a batter about as thick as for cake, or thinner.

Beat eggs, lard and sugar together, then add flour, meal

and milk gradually with the salt and cream of tartar ; when

just ready for the oven, mix in the carbonate of soda put n

tins, and bake in a good oven, but not too hot. Bake about

1 < *

fi-

\i>

Hi f

148

Thp: Dominion' Cook. Book.

three-quarters of an hour or until done. If the tins have paper
at the bottom they bake better, and do not stick. If you have
not sour milk, sweet will do, but buttermilk is the best of all.
These cakes can be kept in the tins and heated up the next
day.

476. Rusks— Ingredients— I pint of new milk, 2 tablespoonfuls of yeast,
flour, 2 tablespoonfuls of butter, i cupful of sugar, 2 eggs, 2 salt-
spoonfuls of salt.

Rusks require a longer time for rising than ordinary rolls or
biscuits. Prepare a sponge of the yeast, milk and flour, (suffi-
cient to make a thin batter) and allow it to rise all night.
Next morning add eggs, butter and sugar (which must have
been mixed well together), salt and flour enough to produce a
soft dough. Shape into neat balls of equal size, place in a pan
and allow to rise until very light. Flavor according to taste.
Bake in a quick, steady oven till of a pretty brown color ; glaze
with the yolk of an egg and sprinkle with powdered white
sugar.

477- Butter Rolls— Ingredients— i quart of flour, >^ a teaspoonful of
salt, 2 teaspoonfuls of baking powder, i egg, I pint of milk, i
tablcspoonful of lard.

Sift the flour, salt and baking powder together, rub in the
lard cold, then add the egg and milk, mix as soft as possible.
Roll it out one half inch in thickness and cut with a plain round
biscuit cutter. Dip them in melted butter, fold one-third of
each piece over the remainder and bake in a quick oven for
fifteen minutes.

478. SvvISS Rolls— Ingredients— 2 eggs, their weight in flour and sifted
sugar and butter, lemon juice, jam.

Take two eggs as your weights and take their weight in
flour, sifted sugar and butter. First cream the butter and
sugar, stir in the two yolks slightly beaten, then the two whites
beaten to a stiff froth, and last of all the flour, strev/n lightly
in; mix thoroughly, and add a little lemon juice. Grease a
Yorkshire pudding-dish, and pour in the mixture about half an

inch in depth; bake

oven for not more

than

ven

minutes, as otherwise it would become too crisp to roll ; strew
a sheet of paper with sugar, and turn it out on this, and imme-
diately spread with jam, and quickly roll it; if not done whilst
very hot, it will break in the rolling. The top can be orna-

lTfti.M-> A>;u ("arf.s.

^ A V

merited with Ijars of pink sugar icing, silwr comfits and

preserveu fruit.

479. Breakfast Rolls— Ingredients— 2 quarts flour, i tablespoon-

ful sugar, I tahlespoonful butler, y'l cup of yeast, i pint scalded milk,

or water if milk is rcarce, and a little salt.
Set to rise until light ; then kr.ead until hard and set to
rise, and when wanted make in rolls ; place a piece of butter
between the folds, and bake in a slow oven.

480 Graham Biscuits— Ingredients— i quart water or milk, butter
the size of an egg, 3 tablespoonfuls sugar, 2 of baker's yeast, and a
pinch of salt ; enough w!i''» *1our to use up the water, makmg it the
consistency of batter cakes, anvl as much Graham flour as can be
stirred in with a spoon.
Set it away till morning; in the morning grease pan, flour

hands; take a lump of dough the size of a large egg; roll

lightly between the palms; let them rise twenty mmutes and

bake in a tolerably hot oven.

481. Soda Biscuits— Ingredients— 18 oz. flour, i^ of a breakfast cup

of lard, 2 small cups of new milk, 2 teaspoonfuls of cream-tartar, i

of soda, a pinch of salt.

Take care that the cream-tartar and the soda are ot the

fmest powder and mix well with the flour; add the salt and

lard, and with the hands rub well into the flour ; pour in the

milk and work up the dough as quickly as possible, taking care

to have it as soft as is possible to handle. Roll, cut into cakes,

and bake in a brisk oven.

482

Milk Biscuits— Ingredients— X lb. of butter, i qt. of milk, I

gill of yeast, salt to taste, as much flour as will form the dough.
Stir flour into the milk so as to form a very thick batter,
and add the yeast ; this should be done in the evening ; in the
morning cut up the butter and set it near the fire where it wUl
melt, but not get hot, pour the melted butter into the sponge,
then stir in enough flour to make a dough; knead well and
I'-ave to rise ; as soon as it is perfectly light, butter your tms,
cut the dough into cakes and let them rise ; when they have
risen bake in a very quick oven. When done, rub over the tops
with water and serve hot.
483. Bakinff Powder Biscuit.

Take one quart of flour, three teaspoonfuls of baking pow-
der, mix thoroughly, then rub in butter or lard the size of an
egg, and wet with milk, stirring with a spoon until thick enough

»5o

TiiK Dominion Cook Uook.

I'i^

to hy on the moulding-board. Cm thin and bake m a quick

484. Sally Lunn-Ingredients-2 lbs. of flour, 'i a 11, „f butter ?
eggs, I p.nt of n.ilk, -^ a gill of yeast, salt accor'.iing to taste ' ^
Cut up the butter into the flour, and with your hands rub
•t wel together; beat the eggs; add them gradually to he
flour alternately w.th the milk ; stir in the yeasl and salt. Bake
It in an earthen mould, or iron pan, one hour.

2 heaped teaspoonfuls of baking powder. ^ ^ '^'^'

ter i^mo'.^ 'h^ "^^^^ M "^ ;""'' T'^ '^^ "^'"^ ' P"' the melted but-
ter mto a ba m with the above ingredients, mixing in flour
enough to make a batter. Bake in round tins and wh^en almos
done wash the top of each with a feather dipped in mtlk
486. Graham Muffin*— ingredients— i ot nf Cr^u.r,, a
spoonfuls of baking powder,^™of'^^^^^^^^^^

Bake in muffin-rings, about twenty minutes, in a quick oven
abovl." '"''' ' ''''^'''^ '"^ ''''^''' ^'"^ ^^"^^ ^"d bake as

cakr^=^r-.--^s^

a hoT^'^retVgrffdl'^^ '^"' '^'^ ^ ^^^^ -"«" -gs on

490. Crumpets (2)_-Ingredients-apts. flour, i '/, teasponnfv! ---..
' ^ciisi'unniui oi salt, 2^, teasDoonfuk nf KaU;„ ^ ] "' ''"J'^'^'
I Pt. milk, I teaspoonfuUf cinTamon '"^ P"^'^"' ^ '^SS^'

Mix thoroughly, adding the eggs and milk last ^hV f«

stiff batter, and bake on a hot, well greased gJlddle! '° ^

Bffm

Bread and Cakes.

i5»

491. Waffles— Ingredients— 2 egt;s, i pt. of milk, >i or. of butter, %

gill yeast, salt to taste, ami Hour enough to form a thick batter.
Warm the milk and butter together ; beat the eggs, and add
them by turns with the flour ; stir in the yeast and salt. When
they are light, heat your waffle-irons and butter them, pour in
some of the batter, and brown them on both sides ; butter
them, and serve them with sugar.

492. Rice Waffles— Ingredients— I gill of rice, 3 gills of flour, salt to

taste, I oz. of butter, 3 eggs, as much milk as will make it a thick

baiter.
Boil the rice in very little water until it is soft ; drain it and
mash it fine. Then add the butter to the rice whilst it is
warm ; whisk the eggs very light, the yolks and whites separ-
ately. Add the yolks to the rice, and as much milk as will
form a batter. Beat the whole very hard, then stir t le whites
of the eggs gently into the mixture. Grease your waffle-irons,
and bake them. If the batter should be too thin, add a little
more flour.

493. Waffles (without yeast)— Ingredients— 3 eggs, i pt. of milk,

I teaspoonful of butter, as much flour as will make a batter.

Beat the yolks and whites separately ; melt the butter, and
while lukewarm stir it into the milk ; whisk the yolks very
light ; add to them the milk and flour alternately ; beat it well ;
lastly stir in the whites, which should be whisked very dry.
The batter should not be beaten after the whites are in. Grease
your yaffle irons after having heated them fill them nearly
full of the batter, close them, and place the.i over the fire;
turn the irons so as to bake the waffle on botu sides, When
done, take it out and butter it. These must be baked the
moment they are mixed.

494. Spanish Buns— Ingredients— i lb. of flour, ji of a lb. of sugar,

'^ lb of butter, 4 eggs, i gill of yeast, I teaspoonful of cinnamon, >2

teaspoonful of nutmeg, ji pt. of milk, 2 tablespoonfuls of rose water.

Cut up the butter, and rub it well with the flour, add the

sugar, beat the eggs very light, and stir in lastly the spices and

rose-water, with milk enough to form a very thick batter, then

add the yeast. The next morning stir it again, and let it rise

the second time. Butter your pans, and fill them three paits

Tull. When they are done and cold, sift sugar over, and with a

ihai^ tnife cut Ihem iu squares.

Ill

-llP^.«-!»^y(M#^ ' '

"^Wfefs

-■'*f*^*j.g«s.-.j:t«'«»«i«w.

I5»

Thk I>oMiNiori Cook Book.

hf I

I i

'r 'I

495- Buna — Ingreilients — I Ih. of flour, 3 oz. Inittcr, ^ 11). sugar, 2 eggs,
3 half gills of inilk, i pill of hoine-ni.itlc yeast, 1 tahlespoonful of
rose-water, 2 toasp.jonfiils of powdered cinnamon.

Warm the butter in the milk ; beat the eggs ; mix them
with the milk and butter, and pour altogether iiuo the pan of
flour; then add the rose-water, cinnamon, and >east. iMix all
thoroughly, knead the dough well, let it rise ; when light, make
it out into cakes ; put them in buttered pans, let them stand
till they rise again, and bake them.

496. Easter Buns— Ingredients— ;^ nuartern of white bread dough,
o oz. fresh butter, 6 oz. white sugar, 4 eggs.

Beat the sugar and eggs together and mix them well with
the dough (if it is stiff the best pian is to beat it with your
hand, but if not a spoon will answer the purpose). Whin this
is done add the butter. Put the mixture into tins or cups, and
bake for about twenty minutes in a quick oven.

497- Pop-Overs — Ingredients— Tnke oi equal proportions (say 2 cup.
fuls) milk and flour, 2 eggs, a little salt, butter the size of an egg.

Mix the salt in the flour, beat the eggs, add to it milk and
pour upon the flour; mix well, melt the butter and add to
other ingredients ; the last thing, grease and half fill the tins ;
bake quickly.

498. Doughnuts— Ingredients—2 qts. flour, i teacupful of sour cream,
2 cuofuls of sugar, 3 eggs, i teaspoonful of soda.

Place a pan of lard on stove to boil, beat sugar and eggs
together, dissolve the soda in a litde warm water, add cream,
now sift in the flour as you stir, adding a litde spice if preferred!
Roll out the dough, cut in rings or make into twists. Fry a
golden brown in the boiling lard.

499- Buttermilk Cakes.

Take one pint of buttermilk, and stir into it as much flour
as will form a dough, with one tablespoonful of dissolved car-
bonate of ammonia; roll the dough out in sheets, cut the cakes,
and bake them in a moderate oven. The carbonate of ammo-
nia may be obtained at any of the druggists ; it is the common
smelling-salts, without any of the aromatic drugs. It never
imparts any taste to the food, as the heat disengages the car-
bonic acid gas and the ammonia.

500. Mush Cakes- Ingredients -I qt. of milk, V lb. of butter, flour
enough to make a dough, salt according to taste, Indian meal suffi-
ciaU lo thicken ihe milk, % a pt. of yeasl.

Bread and Cakes.

153

Boil the milk, and stir into it as much Indian meal, mixed
with cold milk, as will make a mush as thick as batter ; add
the butter and salt while the mush is hot ; as soon as it be-
comes lukewarm stir in the yeast and as much flour as will
fornj a dough ; cover it and stand it to rise. When light, make
it cut into biscuits, put them in buttered pans, and, as soon as
they rise again, bake them in a hot oven. These cakes are
very nice.

501. BuCkvtfheat Cakes— Ingredients— I pt. of buckwheat meal, I

qt. of water, salt according to taste, I gill home-made yeast.

Mix the water (which should be lukewarm if the weather is
cold) with the meal ; add the salt and yeast ; beat it well ;
when light, bake them on a griddle. Grease the griddle ; poui
on a little of the batter ; spread it so as to form a cake about
the size of a breakfast-plate; the cakes should be very smooth at
the edges. When they are done on one side, turn them ;
when brown on both sides, put sonic butter on the plate, put
the cake on it, butter the top, bake another and put on it, but-
ter hot, and send them to the table. Buckwheat cakes are
much better if they are sent to the table with only one or two
on the plate.

502. Rye Batter Cakes— Ingredients — l pt. of rye meal, enough

lukewarm milk to make a tliin baiter, salt according to taste, one
gill home-made yeast.

Add enough lukewarm milk to the rye to make a thin bat-
ter, with salt ; beat it well, then add the yeast ; when they are
light, bake them on a griddle, as buckwheat cakes.

503. Milk and Butter Cakes— Ingredients— J4f of a lb. of flour,

Yz lb. of butter, >4 lb. of sugar, I teaspoonful of grated nutmeg, as
much milk as will form a dough.

Cut up the butter in the flour, add the sugar and spices by
degrees ; stir in as much milk as will make a dough ; knead it
well, roll it out in sheets, cut in cakes, butter your tins, lay
them on so as not to touch, and bake in a moderate oven.

504. Sponge Jelly Cake— Ingredients— 3 eggs, 4 oz. of sugar, r

cup of flour, I dessertspoonful of baking powder, 3 tablespoonfuls of
boiling water.

Mix the baking powder willi the flour, and beat each of
the eggs separately. Then mix all the ingredients together,
*nd Ixikc in jelly tins in a brisk oveu. When cool, chocolate

Thk Dominion Took Book.

frosting put between the cakes makes them very delicious, or
jelly if preferred.

505. Jelly RollS-IngredieiUs- .5 cf;t;s. 'J a cupful of butter, i/^' tea-

spoonful of baking powder, f^ of a cup of pulverized sugar, i cup
ful of tlour, a little salt. •^ r b . 1

Bake in shallow pans— a dripping pan well buttered is good
for this purpose; put in the dough till it is about half an inch
thick; take it carefully from the tins when baked and lay on a
cloth ; spread jelly over it evenly with a knife ; roll while hot :
If this IS not done the cake will crumble.

506. Sponffo Jelly Cake (Rolled) lngre>!icnts ^:; ,-^.gs. , cup

of sugar, I cup of flour, and i te.isp.jonful of baking powder.
Beat the yolks and sugar to a cream, add the whites, beaten
to a stifl froih; then the flour, in which the baking powder has
been mixed. Bake in a dripping-pan When done, turn out
on a cloth, spread jelly on the bottom of the cake, and roll
from the side.

507. Roll Jelly Cake-Ingrodicnts-i 'i cups of l,rown s^.-.r, 1 eccs

I cup of n.ilk 2 cups of flour, i tea.spoonful of crca.a of iartar? i

teaspoonful of soda, l tcaspoonful of lemon or vanilla e,..ence.

Thoroughly beat the eg-s and sugar together ; mix the

cream of tartar and soda with the milk, stirring in the flavoring

2lso; next mix in the flour; sprea(f them upon a long pan,

, and as soon as done spread jelly on the top and roll.

508. Johnny Cake-Ingredients- 1 pt. of Indian meal, i tcacupful

ot sugar, 1 pt. of inilk, 2 eg^s, i teaspoonful of butter, salt to taste.
I teaspoonful of dissolved saleratus. , <■ <-^ i.'m..,

^A^u ^^v ^",'"^'* ""''^ ^'■'"''' ''''^'^ t'^e meal; boil half the milk.

In K^^ f M^ '^'"■^'•'"' ^""^ ^^^ ^g«^' ^^'^f they have been
well beaten, to the remaming half of cold milk. Pour the boil-
ing milk over the meal and let it cool. Then add the cold
milk and saleratus. Bake in a shallow pan,

509. Indian Meal Breakfast Cakes-Ingredients -i qt. of

Indian meal, 2 eggs, i teaspoonful of ^rw/e-^/saleratus, ■< iz of
butter, salt to taste, milk sufficient to make a thick batter '

fh. ^^^V'^'^.f^^'' ''^'^ ^'''"'^ ''^'^^ ^'^h^- <=^"t "P the butter into
wLn ,> '• , P"."!" T^' "^"""gh boiling water to wet it.

ZtZ,^ •". ^'"f ^ ^"^n ^^'^ ^-^' ^"^^ ^^'t ; pour the dissolved
saleratus into the milk, and add as muHi rr^iii. n. ...jn ^3^^ "

Iwo thirdf r. ii""";- I ^'''" square tin pans, fill them'abou';
two-thirds full, and bake m a quick oven. When done, cut
into squares and serve hot. *

?*i8i<»-sii.

Brkai) and Cakes.

>55

of
of

510. Icihsi for Cakes n) Ingredients 4 cnt;s, i 11.. of finely

j.owdtreil wliite suyar, vanilla, .strawberry, lemon, or .any other

tlavorint;.
Take tlie whites of the eggs, and beat well adding the sugar
to stiffen in small quantities ; continue until you have beaten
the eggs to a stiff froth ; it will take aljout half an hour if well
beaten all the time; if not stiff enough then add more sugar;
spread carefully on the cake with a broad bladed knife ; to
color icing yellow, put the grated peel of a lemon (or orange)
into a piece of muslin, strain a little juice through it and press
hard into the other ingredients. Strawberry juice or cranberry
syrup colors a jiretty pink color.

511. ICinS for Cakes (2)— Inf^redients— The whites of ^ eggs, li

lb. oi ca.st()r sugar, and the juice of a lemon or a few drops of orange

flower water.
Beat the mixture until it hangs upon the ft)rk in flakes, then
spread over the cake, dipping the kmfe in coid water occasion-
ally; stand it before the fire, and keep turning the cake
constantly, or the sugar will catch and turn brown ; as soon as
it begins to harden it may be removed ; the icing must not be
put on until the cake itself is cold, otherwise it will not set. A
few drops of cochineal will color it if desired.

512. Excellent Frosting.

Take one cupful of granulated sugar and four tablespoonfuls
of hot water, boil them together until it threads from the spoon,
stirring often. Beat the white of one egg until firm ; when the
sugar is ready set it from the stove long enough to stop
boiling, then pour on to the egg slowly, but continually, beat-
ing rapidly ; continue to beat until of the right consistency to
spread on the cake and flavor wViile beating ; it hardens very
quickly after it is ready to put on the cake, so it is best to have
the white of another eeg ready to add a littte if it gets too hard
to spread smoothly. Boil the sugar the same as for candy ;
when right for candy it is right for frosting ; if at last it hardens
very rapidly it has been boiled too hard ; but a little white of
egg will rectify it. Or if not boiled enough (that is, if it
remains too thin after beaten until cold) put in pulverized
sugar, adding a little and beating hard, then if not just right, a
little more and beat again until thick enough. The one thmf
is to have the sugar boiled just righ ; if you hit that point you
will not have a bit of trouble, it not, it will require " doctonng,

**i

f^^-^

{■?'

J I

156

Thr 1\)minion Cook Book.

ns I have told you. A good deal d( pcnds upon stirring the
sugar into the white of the egg at first : if too fast or too slow
It will cook the egg in lumps ; if you should not get it just
right at tirst do not be discouraged ; when once you get it
perfect you will never make it any other way. This .luantity
is for one cake.

513. Almond Icin^: for Calces -Ingre(lients-4 ei'trs, a ^nall
quantity of rose water, and to every lb. of sweet almonds add i lb
of powdered I )af sugar.

Blanch and pound the almonds until of the consistency of
luick cream, wetting now and then with a little rose water • next
beat the whites of tie eggs to a firm froth ; add to the almonds
mixing in the sugar, and stir all well together (be sure it is nice
and smooth). After spreading on the cakes cover with plain
icing, after this, if desired, pop it in the oven to dry, and
harden.

Ingrediinti; — )^
iseilsj)c)onfuls of

514- Chocolate Iclnif for Cakes (Simple

cake chocolate, I2 cupful .sweet milk, sugar, 2
corn starch, a teaspoonful of vanilla.

Mix together the chocolate, milk, and starch ; boil for two
minutes, flavor with the vanilla, and sweeten with powdered
white sugar to taste.

515- Plain Fruit Cakes— Ingredients- 1

lb. of flour, •/ lb. of

dripping, 2 teaspoonfuls of baking powder, a little allspice and salt
X lb. of currants, X H^- of white sugar, and /^ pint uf milk.
Mix into the flour the baking powder and salt, then with
the hands rub the dripping in the flour until it resembles
bread-crumbs. Add the currants, allspice and sugar Take
care that the ingredients are well mixed ; pour in the milk and
mix with a wooden spoon. Grease a quartern tin and pour
the mixture into it ; bake for one hour. To ensure the cake
being done stick a piece of broom straw into it. This answers
the same purpose as a knife and is better, as the knife is apt to
make the cake heavy. Turn the cake on end to allow the
steam to evaporate.

516. Farmer's Cake-Ingredients- 1 cupful of dried sour Ppples
I cupful sugar^ i cupful golden synip, i small cupful of butter, i
srn-i,! .-,ip,u, o. sour nu!];, i tcasi^jonfui *f soda, cinnamon and
cloves, I pt. of flour, i egg.

Mince the apples and soak over night ; now let them
simmer with the syrup for two hours. Mix other ingredients

W-*

Miiall
I lb.

Hkf.ak

( 'vi-is.

»57

.'.s you would for any cake. Add ai>|iks and syrup \vIkii cool,
liakc in tin.;, the oven must not he too hot. Should take half
an hour.

Plain Fruit Cake (2)— Ingreditnt i it', of flour, 5j lb. of

raisins, 4 oz. of dripping, 4 "z- "f whiu Migar, a teacuptiil ut milk,

I egg, 2 teasiXHinfuls of hakitu^ pcjwdcr, a little salt, 1 o/. of lemon

pcfl.

Add to the flour the baking powder and salt ; rub the

dripping into the flour with your hands. Take cure it is well

incorporated. Stone the raisins, ^rate the lemon rind, and

with the sugar add to the other ingredients. Well whisk the

egg, and mix in the milk, adding to the mixture ; thoroughly

mix. Grease a cake tin and bake for an hour. Proceed to

test if done, as above.

ei8 Soda Cake -Ing^'^ePts- I lb. of flour, 3 oz. of butter, 8 oz. of
" sugar ]i pt. of tr.ik, l i is;s, ji lb. of currants; i teaspoonful of

carbonate of sod." grate in a quarter of a nmmeg.
Beat the whole vel! and .i^htly together. Remember that
the soda should only be fatirre* into the ingredients just before
putting it (in a well bi -ci pan) into the oven. Bake it for
about an hour and a quarter.

UO Economical FrultCa'Xto-Ingredients-S oz.of buUer.2lbs.

of flour, Yz 11). of sugar, 1 lb. of currants, i gill of yeast, enough

milk to make a thick batter, i tablespoonful of powered cinnamon.

Mix the flour, leaving out a (luarter of a pound, with the

butter cut in small pieces, the sugar, cinnamon and fruit ; add

milk enough to form a thick batier, and lastly stir in the yeast.

Mix it over night, and set it away to rise ; in the morning stir

in the remainder cf the flour, and let it rise ; when light,

mould it out very lightly ; butter your pan, and bake it in an

oven about as hot as for bread.

czo New York Plum Cake-Ingredients— i lb. of bv ',er I lb. of

flour. 2 lbs of raisins, seeded, 2 lbs. of currants, % oz. of ground

cloves I lb. of sugar, 1 lb. of citron, cut in small, thm pieces, 8

eggs, X oz. of ground cinnamon ; ,'4 or- ground mace, % oz. ol

grated nutmeg.

Slice the citron, pick, wash and dry the currants, seed the

raisins, and mix the fruii logetr.cr, and dredge over it as rr.uch

flour as will adhere to it. Prepare the spice, btir the butter

and sugar till it is smooth and light. Beat the eggs very light,

and stir them into the butter and sugar. Add the flour and

158

The Dominion Cook Book.

ll^tt

pHHjK r

ImBJ^ '' ! ' ;

1 r.

fruit gradually; heal the hatter till the fruit is thoroughly
mixed with it, then add slowly the spice. Beat the mixture
very hard for ten or fifteen minutes. Line your pans with two
thicknesses of stout white paper, which should be well buttered ;
pour in the batter, and bake from four to five hours. Rose
water and lemon may be used to flavor it ; a wine glass of rose
water, and as much lemon as to give it a taste.

521. Plum Cake -Ingredients— I lb. each of butter, sugar and flour
loeggs, I lb. of raisins, >^ lb. each of currants and sliced citron a
teaspoonful of ground cloves, i of mace, i nutmeg, the juice and
grated peel of a lemon, '^ a coffee cupful of molasses, i teaspoonful
of cream of tartar, )4 teaspoonful of soda.

Beat the butter till it is soft and creamy, then add the
sugar. Beat the wh'tes and the yolks of the eggs separately ■
stir the yolks in with the butter and sugar ; stir the flour in
gradually (having first mixed one heaping teaspoonful o'" cream
of tartar with it). When the flour is about half worked in, put
in half a teaspoonful of soda dissolved in as httie water as is
possible to use ; then add the whites of the eggs, and lastly
the fruit, which is well covered with the rest of the flour. Bake
in a large tin, with a buttered paper on the sides as well as on
the bottom ; it will need to bake slowly for five hours. Then,
do not attempt to lift it from the tin until it is perfectly cold!
This should be made several days before it is used.

522. A Rich Plum Cake-Ingredients— I lb. of fresh butter, i lb of

powdered loaf sugar, i lb, of flour, i/. lbs. of currants. 2 lbs. candied
peel, I lb. sweet almonds, 2 oz. aMspice, X oz. of cinnamon (both
these m pc wder) 10 eggs.

Beat the butter to a cream, and add the sugar ; stir till
light, and put in the spices ; in fifteen minutes work in the e^^gs
two or three at a time, then add the orange, lemon, and citron
peel and currants, arid mix them well with the almonds
blanched and cut small ; last of all add the flour ; bake in a
hot oven for three hours, in a tin hoop with plenty of paper
underneath. ^ ^

523. Seed Cake— Ingredients— 10 oz. of flour, 2 oz. of sugar, 2 tea-

spoonfuls of baking powder, and one of carraway seeds, i e?g i o»
butter, a little salt, and half a glass of milk. ss. j "*•

Mix the baking powder and salt in the flour, rub in the
butter (with the hand.). Add the sugar and carraway seeds
takmg care to thoroughly blend them. Well whisk the egg

^il^^^r||^iyy&^y«HBnH^y^^^^^^_2^^^

i."«»f.t..»f.y ii» a pii i .i%.ii .»J> «% ' M lMI Wi>

Bread and Cakes.

159

and add the milk to it, add to the other ingredients and beat
well for about ten minutes. Grease a baking tin and pour the
mixture in. It will take about one hour to bake.

524. Another Seed Cake (Good)--InRredients-i lb. of butter,

12 oz. of sifted white sugar, 6 eggs, nutmeg grated and powdered
mace to taste, i lb. of flour, iy^ oz. of carraway seeds.
Beat the butter until of the consistency of a thin paste ;
sift in the flour. Add the remaining ingredients excepting the
eggs, mixing all well together. Beat the eggs separately, add
to the other ingredients and beat the mixture for ten or twelve
minutes. Line a tin with buttered paper and put the cake in
and allow to bake for about one and a half or two hours.

525. Seed Biscuits— Ingredients— 18 oz. of tlour, 6 oz. of sugar, 6or.

of butter, '/z oz. of carraway seeds, 3 eggs.

Beat the butter until it is of the con' latency of cream.
Work in gradually the flour, sugar, and carraway seeds. When
thoroughly mixed add the eggs, well whisked. Roll out the
paste, cut into fancy shapes, and bake for a quarter of an hour.
It is an improvement to brush over the tops- with a little milk,
strewing a little white sugar over them.

526 Rice Cake— Ingredients— 2 handfuls of rice, a little less than a

(luart 01 milk, sugar to taste, rind of a lemon cut in one piece, a

small stick of cinnamon, 4 eggs, a small quantity of candied citron.

Pick and wash in two or three waters the rice and put it to

cook in the milk, sweeten to taste, add the lemon rind and

cinnamon. Let the rice simmer gently until tender and has

absorbed all the milk. Turn it into a basin to cool, and

remove the lemon rind and cinnamon. Then stir into it the

yolks of four and the white of one egg. Add a little candied

citron cut in small pieces. Butter and bread crumb a plain

cake mould ; put the mixture into it and bake in a quick oven

half an hour.

527. Rich Rice Cake— Ingredients— i lb. of ground rice, I lb. of

flour, 1 lb. of sugar, 17 eggs, 36 drops of essence of lemon, or, if

preferred, the rind of 2 lemons, }^ lb. of butter.

Whisk the egg separately ; beat the butter to a cream, and

add the yolks of the eggs, mixing well. Then add the flour,

rice and lemon (if lemon rind take care it is finely minced).

Beat the mixture for about ten minutes, and lastly add the

whites of the eggs. Beat again for a quarter of an hour ; put

i6o

Thk Dominion Cook "Book.

into a buttered mould.
to bake.

It will take about an hour and a half

528. Rice Cakes — Ingredients— 8 oz. of rice Hour, 4 oz. of white

suyar, 4 oz. of butter, 3 eggs.

Work the butter to a creamy substance, add the sugar and
flour, and mix in the well whisked eggs. Roll upon pastry
board and shape into cakes with a cake cutter. Bake in a
slow oven.

529. Jumbles— Ingredients -2 lh<. of flour, i ^^ lbs. of sugar, half a

pint of milk, 3 eggs, '4 lb. of letter, i leaspoonful of dissolved
saleratus, essence of lemon according to taste.

Beat the l)utter and sugar to a crearn ; add the eggs, which
must have been whisked till very thick, and some essence of
lemon ; then pour in the milk and saleratus. The saleratus
should be dissolved in water, and a teaspoonful of this solution
be mixed with the milk. Bake in the form of jumbles.

530. Indian Loaf Cake-Ingredients— i lb. of Indian meal, '^ lb

of ])utter, 2 eggs, >-2 lb. of sugar, )i^ lb. of raisins, % lb. of currants,
I cggspoonlul soda.

Cut up the butler in tlie Indian meal ; pour over it as
nmch boiling milk as will make a thick l>atter ; beat the eggs
very light ; wIkd the batter is cool pour them into it. Seed
the raisms ; wash, pick, and dry the currants; mix them with
the raisins, and dredge as much wheat flour on them as will
adhere to them. Stir the fruit into the batter, and add the
sugar and soda (dissolved in hot water). F'.ake it in a moderate
oven two hours.

531- Cream Cake and Chocolate— Ingrcdients-^^i of a cupful
01 butter 2 cupfuls of white sugar, 4 eggs, y^ a glass of milk, 3
cupfuls o( prepared tlour. o / & , j

Beat the butter and sugar to a cream ; add the yolks of the
eggs, well beaten, the milk and then the whites of the eggs also
well beaten to a froth, alternately with the flour ; when cold
spread with the following filling :— A cupful of milk, a dessert-
spoonful of corn starch, an egg, a teaspoonful of vanilla, half
a cupful of sugar. Scdd the milk; mix in the corn Lurch,
previously moistened with a little cold milk ; i)our crver the
well beaten eggs and sugar ; allow to remain on the fire until
thick, stirring well. Flavor when cold. Serve with chocolate.'
532. Daisy C ike— Ingredients >4 cupful sugar, K cupful butter, 3

cuptuis Hour, 2 teaspoonfuls baking powder, %, cupful currants, a

little nutmeg, cupful of milk, 2 eggs.

l-f^'t*!

■,,<iios»»«««lOfc ^1***-

ii\ ii iiwmjnjni i

Mix the baking powder in the flour, Ihen rub in the butter,
add sugar, currants, and nutmeg, beat the eggs and add to the
milk ; now moisten and mix thoroughly, put in buttered tin
and bake half an hour.

533. Queen Cakes— Ingredients— i lb. of dried flour, same of sifted

sugar and of washed clean currants, i lb. of butter, 8 eggs.

Mix the flom, sugor and currants ; wash the butter in rose
water, beat it well, theii mix with it the eggs, yolks and whites
beaten separately, and put in the dry ingredients by degrees ;
beat the whole for one hour ; butter little tins and put the
mixture in, only filling half full, and bake ; sift a little fine
sugar over just as you put into th'i oven.

534. Queen Cakes {2)— Ingredients — l lb. of fine tlcur, 'A lb. of

powdered wliiie sugar, the same of butter, and of currants, }{ pt. of
cream, 3 eg};s, a teaspoonful of carlionate of soda, flavoring, either
lemon or almond.

When the butter is beaten to a cream, sift in the flour, then
put in the currants and sugar, being careful to mix the ingred-
ients well together ; beat the eggs, pour in the cream and
flavoring and pour into the flour, etc. Finally, mix in the
carboi ite of soda, and mix well for (juarter of an hour. Pour
the p,i->te into little buttered tins and bake about twenty
minutes.

iJ5. Ha.nciy Cstke — Ingredients— 2 cupfuls of flour, 2 cupfuls of sugar,
3 eggs, 4 leaspoonfuls of baking powder, I cupful of butter, I gill of
l)oi] iig water.

This is a very handy cake, any filling c enient may be

used.

536. Ging^er Cup Cake — Ingredients--2 cupfuls of butter, 2 cupfuls

of sugar, I cupful of molasses, i cupful of cream, 3 eggs, r table-
spoonful oi dissolved sa.\cr:i{\.\s, 4 heaping cupfuls of flour, }i a cupful
of ginger.

Beat the butter and sugar to a cream ; whisk the eggs light,
and add to it ; then stir in the other ingredients. Butter a pan
or earthen mould, and pour in the mixture. Bake in a mod-
erate oven, or it may be baked in queen cake pans.

537. Gins;er Nuts— Ingredients— J2 II'- of butter, |^ lb. of sugar, i

pt. of molasses, 2 o;. ginger, i tablespoonful of cinnamon, as much
fiour as vvill form a dough, }i an 02. of ground clovcsi and allspice
mixed.

Stir the butter and sugar together ; add the spice, ginger,
II

^^%

162

The Dominion Cook Book.

U i

i''

J ^ 1

mo asses, and fluur enough to form a dou;rh. Knead it ^re'l
make it out m small cakes, bake them on tins in a very moder'
ate oven. W ash tliem over with molasses and water before
they are put in to bake.

538. Ginger Nuts (2)-Ingredients~': lb. of butter, 2 lbs. of flour.

■ n wi'rr- ' '^^'' ^ "'■ S--"""^' g'"g"' 3 o.. ground allspice
I Oi. puwdtred cinnamon. '

Mix in the same manner as lor gingerbread. Roll out the
dough into ropes about half inch thick ; cut these transversely
into pieces, which roll into small balls ; place these at a little
distance apart, upon greased baking sheets, and flatten them
down with the palm of your hand ; when the sheet is full, wash
them over the tops with a brush dipped in thin molasses, and
bake m a moderate oven.

539. Ginger Bread-Ingrcdients-K lb. of moist sugar, z oz of

groun.i ginger, i lb. of ilour, ^ lb, of butler, >< lb. of treacle
Put the butter and treacle into a jar near the fire ; when
the butter is melted mix it with the flour while warm, and
spread the mixture thinly on buttered tins, mark it in squares
before baking, and as soon as baked enough separate it at the
marks before it has time to harden. Time to bake, fifteen
minutes. ' "uccn

540. Honeycomb Gingerbread ~Ingredient.s-u' ib. of dour

'^ 11. of the coarsest brown sugar, % lb. of butter. /de.ssertspoonfui
of allspice, 2 de.s,sertspoonful.s .,f ground ginger, the peel o half a

emon grated and the whole of the juice .-mi; ..11 these Lredfems
together auding about ■. lb. of treacle so as to make a paste
sufficiently thin to spreatl upon sheet tins. ^

Beat well, butter the tins, and spread the paste very thinly
over them bake it in a rather slow oven, and watch it till it is
done ; withdraw the tins, cut it in squares with a knife to the
usual size of wafer biscuits (about four inches square), and roll
each piece round the fingers as it is raised from the tin.

541. Drop Ginger Cakes-Ingredients-Put in a bowl i cupful of

brown sugar, i c, molasses. I of butter, then pour over them i ciir fu
boihng water, stir well ; add r egg. well beaten. 2 te.'>^oonfu "
soda, 2 tab lespoonfuls each of ginger and cinnamon. % easpoonfu
of ground cloves. 5 cupfuls of fl„ur. ' «:ahpoonrui

^ ^ Stir altogether anH drop with a spoon on buttered tin* :
uuKc in a qun.K i.ven, taking care not to burn them.

^^'" ^i"o^flou?'.*n"/t*,7^"^"^f ^"'r^"'' 4°^= °f ^^«h butter into y,
lb. of flour add 3 tablespoonfuls of su^ir, K oz. of ground ginger.
«nd i egg beaten up with a little milk i.u smooth paste. ^ ^

•■*•■'»•-•?-»■)?

■«fej^»U. |)#i|(imb ii> i

Bread and Cakes.

163

_ Bake on buttered paper for ten minutes. Keep the biscuits
in a tin in a dry place.

543- Apple Cake-Ingredients-iK lbs. of apples cut and cored, i
11). white sugar, the juice of 3 lemons, and about half the rinds

Simmer in a stew pan for four hours until it becomes quite
stiff. Then put into a mould, in which let it remain all night
Before turnmg out plunge the mould in warm water to prevent
it sticking.

544. Washington Cake-Ingredients-i lb. of sugar, 3/ lb of

butter, 4 eggs, i lb flour, 1 teacupful of milk, 2 te.ispoonfuls of
dissolved saleratus, /^ a teaspoonfui of cinnamon, half a nutmec i
lb. dried currants, washed, picked, and wiped dry.

Beat the butter and sugar until it is smooth and light
Whisk the eggs till they are thick, and add them to the butter
and sugar. Stir in the flour and spice, Flour the fruit and
stir It in. Beat the whole very hard for fifteen minutes. Then
stir in the saleratus. Line the sides and bottom of your pan
with thick paper ; butter it well, pour in the mixture, and bake
it in a moderate oven.

545. Metropolitan Oa»10-Ingredients- Light part: 2 cupfuls

sugar, ^3^ cupful butler, i cupful sweet milk, 2^ cupfuls of flour

whites of 5 vggs, 3 teaspoonfuls baking powder. Dark part • 'A

cupful molasses, >< cupful flour, i cupful raisins, I teaspoonfui

cinnamon, >^ teaspoonfui cloves, 2 large spoonfuls of the light part.

Bake the light part in two cakes. Bake the dark part in

one cake and place between the two light cakes with jelly or

frosting. ^

546. Gateau deSavoye (French Sponge Oake)-lngred-

iems~(Take the weight of 8 eggs in their shells) of (mely powdered
white sugar and half their quantity of potato flour, 2 eggs, juice of
half a emon, some (glace) sugar (icing), preserved cherries, and
sugar plums. '

Put the sugar and the yolks of the eggs m a basin, and beat
them well together with an egg whisk or with a fork until the
mixture assume^ a white creamy appearance. Add essence of
lemon to taste. Sprinkle in (Ideating the mixture all the time)
half the potato flour, and add the whites of four eggs whisked

to a stiff frnth Thf" rmf in i"" *-V.« ,.-.~,„ .1 ,

, ^ — --1— - I--- !'!, ,,, ...,^ ^arr-c uiuuucr, cnc rest of

the Hour ; and lastly add the remaining four whites beaten to

a froth. As soon as the composition is smoothly mixed to-

r* r

T^H^I r

a^^^^M

VlBB

f -^^^B

\ iBy^i

1 ^^■:' ^^

i'mIh

j^^H i

^vt

;-i

^^1 1;

■

;

164

The Dominion Cook Book.

gelher — and this must be done quickly — pour it into a butteied
plain mould, and bake it in a slow oven. When quite done,
turn the cake out of tlie mould and leave it to get cold. In the
meantime put the whites of two eggs into a basin, with the
juice of half a lemon and some £/ace sugar ; stir the mixture
briskly witii a wooden spoon, adding more g/ace sugar as it gets
thin, until it becomes a smooth white paste of the consistency
of butter. Lay the mixture all over the cake witJi a kriife, and
lay it on as smoothly as possible. Put the cake in the oven
just long enou[,h for the icing to glaze. Take it cr-t, nnd befoi e
the icing has time to ( ool ornament the cake with preserved
cherries, small coloured sugar plums, etc., in any pattern you
please.

547. Thanksgiving Caka-Ingr'v'lienis— I lb. butter, i lb. sugar,

I lb. flour, a small tcasp(>unful of cinnrunon and mace mixed, a very
small nutmeg gratc-il, 3 oz. of candied! !mor. i^eel, 2 cz. of blanched
and chopped ninionds, 6 oz. of curranlti, 8 ej^gs.

Beat the sugar and butter to a cream, wl isk the eggs and
add to tr,o former, now mix in the flour slowly, stirring all the
time, aoi reh\aining ingredients, thoroughly mix, place in
buttered tiifj and bake about two hours.

548. SpDn,» .'« Cake -Ingredients— 5 eggs, }i lb, white sugar, the

'i;ralcd linJ and juice of i lemon, }(. lb. flour.

Separate the yolks from the whites. Beat the yolks and
sugar together until they are very light ; then add the whites,
after they have been whisked to a dry froth ; alternately with
the flour stir in the lemon, put the mixture in small pans, sift
sugar over them, and bake immediately.

549. italian Sponge Cake— Ingredients— i lb. of white sugar, 18

eggs, I lb. potato flour.

Put into a large basin the sugar and half the number of
eggs ; beat for ten minutes with an egg whisk. Then place
the basin in a large vessel containing hot water. Add the rest
of the eggs, and continue beating the mixture for ten minutes
longer, sprinkle in the potato flour and continue beating, taking
care that it is mixed very slowly with the eggs and sugar. Pour
into a buttered mould and bake in a slow oven.

550. Hickory Nut Oak®- - Intjredients — \}.4 cupfuls of surar. 14 a

cupful of butter, a scant haif-cupful of sweet milk, 2 cupfuls of flour,
3 '^ggSj 2 teaspoonfuls of cream-tartar, i of soda or 3 teaspoonfuls of
baking powder.

;

Baead and Cakes.

165

Bake in layers. Filling for same :— One cupful of sweet
cream or milk ; let it come tc; a i)oil ; then stir in one table-
spoonful of corn starch which has previously been wet with
cold milk ; sweeten to taste ; let it just boil up ; remove from
the fire, and stir in one pint of pulverized hickory nut meats.
Flavor to taste, and when partially cool spread between each
two layers.

551. Lady Fingers— Ingredients— 4 oz. of sugar, 4 yolks of eggs, mix

well ; 3 oz. riour, a pinch of salt.

Beat the four whites and stir in gradually ; butter a shallow
pan and squirt the mixture through a piece of stiff paper rolled
up ; dust with sugar and bake in a not too hot oven.

552. Squash Cakes— Ingredients— Sieve 2;^ cupfuls of cooked

squash ; add a ])int of milk, 2 eggs, a pint of flour, i teaspoonful of
sugar, 2 teaspOL. fuls of baking powder, and a little salt.

Beat together until smooth and fry brown in butter.

553. Strawberry Short-Cake— Ingredients— Butter, flour, stra^v.

berries, sugar, whippiid cruam.

Make a rich, short crust with butter and flour, allowing one
ounce more of flour than butter ; bake in flat tins of equal size
(the pastry when baked should be about an inch thick) ; open
the shortcake, butter it well, and cover one-half with a layer of
strawberries previously mixed with sugar ; have alternate layers
of berries and pastry, finishing with the former, over which
place a layer of whipped cream.

554- Short-Cake (Spanish)— Ingredients— 3 eggs, yi a cupful of
butler, I lupful of sugar, Y^ of a cupful of sweet milk, a little cinna-
mon, 2 cupfuls of flour and I teaspoonful of baking powder.

Stir the flour in, do not knead it ; the eggs, butter and
sugar should be beaten together till very light ; bake in a
shallow tin ; when it is done spread a thin frosting over the
top ; make this of the white of one egg, a little pulverized
sugar and a teaspoonful of cinnamon ; set it in the oven to
brown.

555, Short-Cake (Blackberry) -Ingredients— 2 qts. of flour, 3
tablespoonfuls of butter, 2 of lard, 2/:^ cupfuls of butter milk, or
thick sour milk, yolks of 2 eggs, a teaspoonful of soda and salt.

Mix the salt in the flour, then work in the shortening; beat
the yolks of the eggs ; dissolve the soda in a little hot water
and add to the above proportion of milk ; add these to the

■■^fmm.mmt'if^^

166

Thi: Dominion Cook Book.

( '1

\h:

: I

■' r

! •

firot mixture ; quickly make into a paste, roll out half an inch
thick, having upper and under crust. ].ay the paste in a well
greased baking tin, cover thickly with berries, sprinkle with
sugar, cover with the top crust. Bake about half an hour •
cut into squares and eat (splitting these open) with sugar and
butter. ^

556. Short-Cake (SC0tch)-Ingre<lient.s-4 oz. "f white sugar, li

11). of shghily salted butter, i lb. of flour. ^ ' "^

Mix the flour and butter with the hands ; then add the
sugar, and work al' nto a smooth ball ; then roll out until it is
an inch thick ; prick over with a fork and pinch round the
edges, and bake for one-half hour, in an oven with a moderate
fire, in a round or square pan, according to taste.

557. Short Cake (Raspberry or Huckleberryj-ingredients

-I qt. of Hour, 2 tablespoonfuls each of butler and larcl 2 half
cupfu sof buttermilk, yolks of 2 eggs, a teaspoonful of soda and
:alt, I qt. of raspberries or huckleberries.

Sort the nour; chop up the lard and butter in the flour
whisk well the yolks of the eggs ; dissolve the soda in a little
warrn water. Make all these ingredients into a soft paste. Roll
lightly into two sheets : lay the bottom crust in a greased square
pan ; strew thickly with berries, spi inkle with sugar and cover
with the upper crust. Bake about half an hour : cut into
squares and send to table piled upon a dish. Split and eat
with butter and sugar.

558- Chocolate Cake-Ingredients-;^ a lb. of butter, yolks of 12
eggs. A 111. of white sugar, same of ground almonds, 'J lb. of
cloves ' ^ '•'''''■1'"""^"'' °^ cinnamon, }i teaspoonful of pounded

Melt the butter and stir it until it froths, beat the yolks of
the eggs and .stir into the butter ; add the sugar and pounded
almonds, grated chocolate, cinnamon and poundrd cloves
beat \vell for fifteen minutts ; then beat the whites cl ihe eggs
to a froth, and add these to the above mixture ; butter the
mould, and bake the above in a moderate oven for an hour
and a quarter.

559. Chocolate Cake (2).

fK. ^vI'".V*^' '^ ten minutes the yolks of three eggs, stir them into
tne Dutter, add two ounces of sugar, two ounces of Jordan
almonds, blanched and pounded, two ounces of powdered

:i?^r'-ffM

Bread and Cakes.

167

cliocolate, half a teaspoonful of cinnamon, and the same of
cloves, pounded. Stir well for a quarter of an hour, then add
the whites of the eggs, beaten to a froth ; butter a mould and
bake in a moderate oven for an hour.

560. Ratafias—Ingredients— 8 oz. of sweet almonds, 4 of bitter, 10 oz.

of white sugar, 4 eggs.

Blanch and skin the almonds, and pound them in a marble
mortar with the white of an egg ; add gradually the sugar, and
tlie whites of three eggs, having previously well whisked them.
Take a large sheet of cartridge paper and drop the mixture
through a biscuit syringe upon it and bake for about twelve
minutes. The oven should be rather quick, and the cakes
should not be larger than a 25c. piece.

561. Macaroons— Ingredients— 4 oz, of almonds, 4 spoonfuls of orange

(lower water, i lb. of white sugar, wafer paper, 4 eggs.

Blanch the almonds, and pound with the orange flower
water ; whisk the whites of four eggs to a froth, then mix it,
and a pound of sugar sifted with the almonds, to a paste ; and
laying a sheet of wafer paper on a tin, put it on in different
little cakes, the shape of macaroons. Bake from fifteen to
twenty minutes.

562. Malaga Cake— Ingredients— i cupful of butter, 2 cupfuls of

sugar, >2 cupful of sweet milk, 2 teaspoonfuls of baking powder,
3 cupfuls of flour, whites of 6 eggs. Filling :— Whites of 3 eggs
beaten with sugar, i cupful of seeded and chopped raisins, 2 tea-
spoonfuls of extracts of lemon.

Beat to a cream the butter and sugar, add the milk ; mix
the baking powder with the flour; beat the whites of the eggs
to a froth, stir all together and flavor with lemon. Bake in
sheets, and when done spread with the above filling.

563. Charlotte a La Polonaise-Ingredients— A sponge cake,

cream, sugar, sweetmeats.

Make a sponge cake, cut it transversely, dip each piece in
cream, and then place them back where they were, so as to
give the cake its original form as near as possible. VVhen thus
reformed, cover it with cream, dust with sugar, and decorate it
with any kind of sweatmeats. Besides the sweetmeats that are
placed here and there all round, some currant jelly may be
used to decorate. Place on ice for some time and serve.

I n

1 /

i ^1

^^♦^PRplfcs^SiWfl^iiip^ ''^"tsw^''

i68

Tnn DoMiMo.v Cook Book.

'i^^

« !

564. Cocoanul Cako -In^rciunts-f, oi. of butler, i 11,. of sujr.r

toniJ"'' ^^M 'T-'f /''^° ^'^"^ ^P""" ' ^^^ ^^^ ^"8'-^'- ^"d cream of
of ' ;;':; ' ,'^ "" ^^'° ''^'^' ' '^'^'''^^''^ ^'^^" ^^^^'^ '■" a little warm
water, adding the^e to other ingredients. Bake in layers as for
jelly cake. Icp,^ r ,,!•,,. between the layers :-cight ounres
of white su^ u , . , two eggs. Well whisk the eggs and
sugar, add tlic grated cocoanut and place between the layers

565. Scotch Snow Cake-Inj^re.licnts-7 oz. white suear i lb

pSS* '' '" ''"""^' """" "^ 7 eg'g., ..ny ;Wi^g^hat'is

Beat the butter until likr cT..,u,.,,d while heating add
gradually tl,e arrowroot and sugar. When the whites of the
eggs are beaten to a stiff froth, mix with the other ingredients
and heat for a quarter of an hour. Flavor to taste, pour into
buttered mould and bake for an hour and a quarter

566. Scotch Oat Cake-Ingre<lient.s-8 o-,. .Scotch mlmcal. a small

spoonful of butter, as much carbonate of soda as will L 01 nT

.nlf'^'^'V^^ butter in a teacup With the above proportion of
soda, and pour upon this half a teacupful of hot water Mix
unt. both are melted. Having put the meal into a ba in
(holding about a pmt) pour quickly the contents of the teacuo
upon It, and mix well with the point of a knife. Pla^ "pon
the paste-board and with the knuckles spread it out graduilv
Care must be taken that the edges do not crack. '^Sprinkle
plenty of c.y meal over it and roll with a crimped roller to the
hickness of a quarter of an inch. Take care to keep he pa ^

PUrt^ " P"^ ''r ''"'^^ ^" ^'^^ ^^"^'■e ^"^^ divide into three
Place them upnn a hot griddle, and as they . t done move in
order from a cool spot to a warmer. When they are done
enough they will not be doughy. Remove from the fire on to
a toaster beforr ^he fire ..nd all- .them t. dry gral^jl and
as done remove om tue fire, s....id then, on edje to alfow to
get cold. Proceed in this manner till the mixture is used

S67. Rich Bride Cal-e-Ingredients-s lbs. sin. 1 flour, 3 lbs fresh
butter, 2 lbs. vaite sugar, 5 lbs. . .rrants. i J/ li.. of sw'J S-^n'-

little 4nge£r;.'er' ' ^""^" ^ ' ^■°^'^^' '^ ^^gs^^ nut^eg^
Blanch and pound the Imon.-' ;, adding a little > .ange

r-s

Bread and Cakes.

169

flower water to prevent ow, ^. Then proceed to work the
butter with the hands unt ! o! the consistency of cream. Add
the sugar. Whisk the whites of the eggs to a stiff froth and
add to the butter and sugar. Beat the yolks of the eggs for
twelve minutes, and add them to the flour, grated nutmeg, and
finely powdered mace and cloves, beating the whole for three
quarters of an hour. Then proct ed to add lightly the almonds,
with the thinly sliced peel. Then beat for half an hour.
Line your cake tin with buttered paper, and fill with the mixtu
The oven should be tolerably quick, but great care must be
taken that it is not too fierce, or the cake will brown before it
begins to soak. It will take about six hours to bake. Test if
done as in Recipe for " Plain Fruit Cake," No. 5 r 5. Turn on end
to allow the steam to evaporate and spread with icing when
cold. See Recipe for " Almond Icing," No. 513.

568. White Bridecake.

Take one pouid of butter, put it into a basin and beat it
with your hand till it r les to a fine cream, then add one and
one quarter pounds of pulverized sugar, and beat together until
it is fine and white; then add one pound of sifted flour, give it
a stir and then add the whites of fourteen eggs ; continue to
beat it and add another pound of flour and fourteen mor(
whites ; beat well ; mix all together, paper your dish around
the sides and bottom, put in your batter and bake in a mod-
erate oven.

f.69. Plain Luncheon Cake— Ingredients— "4; lb. of butter, 2 or.
of dripping, 3 eggs well beaten, X 1L>- moist sugar, X H). of currants,
X 1^. sultanas, 2 02. candied peel, ^ lb. of flour, 2 teaspoonfuls of
baking powder.

Melt the butter and dripping in the oven, let it stand till
f thvu add the eggs, moist sugar, currants, sultanas, nd
cui. .*ed neel, cut up finely. Have ready in a separate basin
the flou: lixed with two teaspoonfuls of baking powder ; and
add this gradually to the other ingredients ; bake an hour and
a half in a moderate oven. These cakes are excellent.

570. Shrewsbury Oake— Ingredients— i lb. ' u-ar, pounded
cinnamon, a lilt ii; yiated nutmeg, 3 lbs. of flou litti" e water,
3 *^KS^j niciicd Lutui.

Sift the sugar, cinnamon and nutmeg into the riour (which
must be of the linest kind) ; add the rose water to the eggs
and mix with he flour, etc., then pour in enough melted butter

I70

The Dominion Cook Book.

. H

spoonful of cream tartar mixed v^ith the flour. ^^ '

When the cake is mixed, take out about a tencupful of
batter and sfr into it one teaspoonful of cinnamon or^e o
mace one of cloves, two of spice and one of nutmec. FiU vour

this, in several places, a spoonful of the dark mixture then
put m another layer of white, and add the dark as b^for^
repeat this until your batter is ised up. This SeronLlrrge

572. Corn Starch Cake-Ingredients- 4 ec^s whites onlv • ./

uhl'h r ut'^'' '^^''' ^''''''' ^^•■^<'' "^"^ 'l^e sifted flot^r' ho
which the baking junvder has been stirred. Put imo S
greased mould and bake. ^^"

'"'- ''ifuut***,!,^^^^-^"^^^'''^"'^--^^ ^- --•^^'1 potatoes, melted
Take the potatoes and stir m melted butter armrHin^ f^
the quantity of potatoes used; thicken to a pa te wUh Lr
bake in a quick oven and serve hot. '

574- Cracknels — Ingredients— . I nt r.f fl„, ./

4-sroonJul.sofrose^Ser" ' lb. ofbuttef '' ^ ' """"'S' ^ '^g^'
Mix with the flour, the nutmeg grated, the volks of th.
eggs, beaten, and the rose water, into a stiff nis e w th -^''
water; then roll in thebutter and make ntcSnc shape

s'w m tUli" .^iT ""T ^'^'^'"^ "^^^^' ^"d ^°'J them i X'
swan, theri take out, and put them into cold water- \.hZ

hardened, lay them out to dry and bake on tin plales^

'"'- ''s:S?^!n<^.r"'*»-I"Sredients-4 whole Seville oranges, loaf

Boil the oranges in two or three waters until most f thp
bitterness has gone; then cut them and remove tirDuInnH
juice ; beat the outside very finely n.a mortar, and add t^it an

Bread and Cakes.

»7»

t'([ual weight of fine white sugar, well pounded and sifted.
When well mixed lo a paste, spread it thinly on china dishes,
and set to dry before the fire; when half diy, cut into shapes,
turn the other side up, dry that well, and tlun pack in boxes
with layers of papers between.

576. Oatmeal Biscuits -Iiij^rcdients— 6 oz. f)f flour, 301. of oat-
meil and white siiyar, 5 oz. of butter, enough carbonute of soda lo
lie on .a 5c. iiiccc, I large egg.

Melt the butter and add to the flour, oatmeal, sugar, and
soda ; mix thoroughly ; put a tablespoonful of cold water into
a basin and break the egg into it and whisk slightly ; add this
to the other ingredients and mix smoothly ; turn on to a well
floured board, roll as thinly as possible and cut into shapes
with a cake cutter. Grease a baking tin, and bake for about
twenty minutes.

577-

L'gKS

I lb. of white

Rock Biscuits— Ingredients— '2 a do/,
sugar, 9 oz. of flour, }{ lb. of currants.

Beat the eggs until very light, add the sugar and mix

thoroughly ; add the flour and currants, gradually mixing all

the time. Place upon greased tins in the form of small pieces

of rock. This is best done with a fork, liake half an hour,

and keep in a tin canister.

578. Lemon Biscuits— Ingredients— i lb. of flour, j4 lb. of white
sugar, j+ lb. of frcsli butter, i oz. of lemon l)eel, l tablespoonful of
lemon juice, 3 eggs.

Add the butter to the flour and rub finely with the hands;
mince the lemon peel and stir it and the sugar into the former
mixture; well whisk the eggs and lemon juice, and thoroughly
mix the whole. Drop from a spoon to a greased baking tin
abotit two inches apart. Bake for twenty minutes.

';79. Cocoanut Biscuits— Ingredients — 6 oz. of cocoanut grated,
9 oz. while sugar, 3 eggs.

Whisk the eggs for about twelve minutes, then sprinkle in
the sugar gradually, lastly the cocoanut ; form with your hands
into little pjTamids j place upon white paper, and the paper on
tin. Bake in a cool oven until slightly brown.
5S0. Biscuit Powder (for Babies)

Dry plain biscuits in a slow oven. Roll them with a rolling
pin. Then grind in a marble mortar till reduced to powder.
Keep in a tin canister.

" ''•**'*^%'!^feiiL.:*i^3

"<|^^>>ti^a|«^^^iSiSpS?|-^

172

The Do.NfiNioN Cook Book.

Mii!

583.

'"'■ ''^^.^^'^it^ft::'"^ '^- «^C-ncl riccso. of white

Well heat the butter : stir in cradmllv fho r,-^. 1 ■
sugar; well whisk the eggs ^^na'^M^ZToZZtZeTts
m r iw ■-■ "''"" ''"•T"-""'^ <="' '"'» Shapes w1 .paste

fe rt tl,e cream of tartar with the (loir dry, rub the butter

Make into a very stiff paste ; beat it well, and kn-^ad fill
quite smooth; roll ve;y thin, and cut into biscuif R.I^J
them in a slo.v oven till quite dry and crisp. ^^^^

'''' ^.f J^t^'^*^"'*'-^"^^^^'^"'^-^ -• ^"^'-. ski..ed .i„, r lb.

Warm the butter in as much skimmed milk ?«. will mak^ .
pound of flour into a very stiff paste beat it whh oTii
and work it very smooth' Roll Tt hin anV^ t i^mo Tou'nd'
biscuits ; prick them full of holes with a fork Ahn„
mmutes will !)ake them. "'^n a lork. Aboui six

585- Seed Biscuits— InfrredienN—T 11-. ^f a ./ „ ,

sugar, U II,. „n,„„„, ..fo',"„°U,J4-3et.f3"yf ">■ °' ='"«'

and-l'S^'S"""- '^°!,' ™'' •'e ~fth'rrord c^u |e ,
ana Dake them in a moderate oven from tRv, ^r^ fir^l

TheThte J'" '°P' "f/";^ '"■=™''^ n,aybeTrushedoverwS
the white of a.i egg, and then a httle sugar strewn over.

r:«WiM*|H^»,

sr*j£arar-y

, PASTRY AND PUDDINGS »^

OBSERVATIONS.

A good hand at pastry will use less butter and produce
lighter crust than others. Salt butter is very good, and if
well washed makes a good flaky crust. If the weather is warm
the butter should be placed in ice water to keep it as firm as
possible ; when lard is used take care it is jjcrfectly sweet.

In making pastry {See Fastry Recipes), as in other
arts, " practice will make perfect ; " it should be touched as
lightly as possible, made in a cool place, and with hands per-
fectly cool ; if possible, use a marble slab instead of a pastry
board ; if the latter is used, it is better to procure it made of
hardwood.

It is important to use great expedition in the preparation of
pastry, and care must be taken not to allow it to stand long
before baking, or it will become flat and heavy. A brisk oven
will be required for puff pastry ; a good plan to test the proper
heat is to put a small piece of the paste in before baking the
whole. Be sure that the oven is as near perfection as possible \
for, "an oven in which the heat is not evenly distributed can
never produce a well baked pie or tarl ; where there is an
unequal degree of heat the pastry rises on the hottest side in
the shape of a large bubble and sinks into a heavy indigestible
lump on the coolest." This is a truism which many people
must have discovered for themselves, as they would be well
accustomed to the sight of miniature mountains and tableland
on their tarts and pies. Raised pie crust should have a good
soaking heat, and glazed pastry rather a slack heat. When suet
is used it must be perfectly free from skin and minced as finely
r^s possible ; beef suet is considered the best.

All moulds, pie dishes, patty pans, and vessels of all
descriptions used for baking or boiling must be well buttered.

X7d

174

The Dominion Cook Uook.

The outside of a boiled pudding often tastes disacreeablv
which arises from the cloth not being nicely washed, and kept
in a dry place. It should be dipped in boiling water, squeezed
dry, and floured when to be used. » i a

If bread, it should be tied loosely, if batter, tightly over.

Ihc water should boil quickly when the pudding is put in •
and It should be moved about for a minute, lest the ingredients
should not mix. ^

Batter pudding should be strained through a coarse sieve
when all is nuxed. In others the eggs separately

A pan of cold water should be ready, and* the pudding
dippc^d m as soon as it comes out of the pot, and then it will
not adhere to the cloth.

Very good puddings may be made 7e'/Yioia ej^ss : but thev
must have as little milk as will mix, and must1)oil three or
tour hours. A spoonful of yeast will answer instead of eggs

-Smm> IS an excellent substitute for eggs either in puddings
or pancakes. Two large spoonfuls will supply the place of one
egg, and the article it is used in will be equally good. This is
a useful piece of information, especially as snow often falls at
the season when eggs are the dearest. The snow may be taken
up from any rlean si)ot before it is wanted, and will not lose
Its virtue, though the sooner it is used the better.

JVote.—'i'Uc yolks and whites beaten long and separately
make the article they are put into much lighter. ^'

5S6. Almond Pudelmg.-IngrecHents-,V lb- sweet almomls, a Inrce
rCnf °- l.'"''''''';','^^SgS 3sp-.nfulsof pounded whi e sugS!
I qt. of imlk, 3 spoonfuls of powdered crackers 4 oz. c f clarified i,u
ter, same of citron cut into pieces.

Blanch and pound the almonds in the rose water; beat th-
eggs to a stiff froth with the sugar, mix the milk with the
and Int "'' ^""^ citron , add almonds, etc.; stir all together

pasty. This pudding is nicer eaten cold. Bake an hour and
a half in a quick oven.

5^^ ^'"i!'®'' P^fiding-Ingredients-i lb. of fresh butter, -< lb.
\\nite sugar, 8 eggs, jam. ' '^''

Line a pudding dish with good puff paste, take the yolks of
oecomes thick, but not boiling, whip the wliites of the eggs to

Pastry and Puddings.

175

a f-oth, and mix with the other when cold. Put any sort (/
jam on the bottom of the dish, according to taste, and pour
the mixture of eggs, etc., over it, and bake half an hour.

5SS. Apple Pudding (Boiled)— Tngreilients— Suet or butter crust,
apples, sus^ar to taste, a little minced lemon peel, 2 tabiespoonfuis
lemon juice.

Butter a pudding mould, line with the paste, pare, core and
cut the apples into small pieces. Fill the basin and add the
sugar, finely minced lemon peel and juice. Cover with the
crust, press the edges firmly, cover with a floured cloth. Tie
securely and plunge into boiling water. Allow to boil two
hours. Remove from basin and send to table quickly.

589. Apple Dumpling (Boiled)— Ingiedients— Apples, quince or

orange marmalade, or sugar, some cold paste.

Peel the apples, remove the core witii an apple scraper, and
fill the hole with the marmalade or sugar ; then take a small
piece of the cold paste and place the apple in it, then take
another piece of the same shape and place on the top, join the
paste as neatly as possible. Tie in a cloth and boil three-
quarters of an hour. Pour melted butter over them and serve.

590. Cu»*rant Dunripling—Ingredients— I lb. cf flour, 5 oz. of beef

suet, 7 oz. of currants, i glass of w.ater.

Mince the suet finely, mix with the flour and currants,
which of course have been washed, picked and dried ; mix with
the above proportion of water or milk, divide into dumplings
about the size of an orange ; tie in cloths, plunge into boiling
water, and boil from an hour to an hour and a quart'ir. Serve
with butter and white sugar.

591. NorfolkDumplingS— Ingredients— I lb. of dough.

Divide one pound of dough into six equal parts ; mould
these into dumplings, drop them into a pan of fast boiling
water, and boil quickly for about a quarter of an hour. Send
to table with melted butter well sweetened.

[Note — These dumplings should never be cut, but torn
apart with two forks.]

592. l-emon Dumplings— 10 oz. of fine bread crumbs, i hrga

tabiesyoonful of Itlour, ji lb. finely chopped beef suet, 'he grated
rinds of 2 small lemons, 4 oz. of powdered sugar, 3 large egga
beaten and strained, and last of all the juice of the 2 lemons also
strained.

j m m mt -

176

The Domimkvv c.ok jJnoK.

tt:

Mix the ingredients well, divide into four diimplines fe
them m well floured cloths, and let them boil an hour ^ '

'''■ "^ I^.^^^:::J:^^^^'''^"'^-^PP'-' >--. -g-. suet. Aour.

with^lemon rind' ^" '^'f? 'r' ''^^^^^'^^' ^'"^ '^^'^ '" ^ ^^"<^epa„
tT> .fiThoif ' , '^'^"l f '^fc'-'^'" ''^"^ S'^'^^ of water. Allow
to stew half an hour. Take out lemon rind. Then make a
cover for the saucepan of one large cupful of suet finely n need

p^de "f h'"'^'"^ ,"' f ^^^ '^^'^' '-- teaspoonfuh^f lakSg
F.1 \^ "^ a pmch uf salt. Moisten stiff with cold water
oil ou the size you need to cover the apples. Place he paS
upon them and steam one and a half hours, keeping clSy
cov-ered all the t.me. Serve from the saucepan' of, to the

reaseroedwf.'i' .P"'''- «"•,'!"= ™i«ure for five minute,,
tne rest of the mgredients, beating the yolks of the e-gs a nH

"r/a^ Bi^r^z;^£±- «'-^ -' -^ -^ ^li

Steam cits hour, tmd serve with sauce. By adding a cunful

hV-r«: f;.^^3r,f'^" "-'"l"^: f'-V^.'";^' freshTdried^'ro
. i_ a-, .vt. p...ria:ni^, a most deiicioUi dish is made.

^^" ^-Tpt^iritf'^'"^ --/."g^^^'^"'^- P'^«^' l>oi'ing n^ilk. allowing '< '
pt. to I lb. of soaked brea^l. 2 beaten eggs, a little rutmeg^rugfr'.'

^■ r i i(0 0i, \^ ,-Ji^i^,,^

Pastry and Puddings.

177

Soak the bread in cold water, then squeeze it very drv, talce
out any lumps, and add the milk, beat up the eggs, sweeten to
taste, add nutmeg, and bake the pudding slowly until firm. If
desired, a few sultanas may be added to the pudding ; or, if
the bread is light, such as the crusts of French rolls, it may be
soaked in as much cold milk as it will absorb, and when it is
perfectly soft have sugar, eggs and flavoring added to it.

598. Brown Bread Pudding— Ingredients— ,'4; II). stale brown
bread finely and lij^htly grated, the sanie of suet chopped fine, the
same of sultanas ; ^( of.i saltspoonful of salt, 1^2 f'Z' of sugar, j^ of
a nutmeg (grated), the grated rind of i kmon, 2 well beaten eggs.

Mix all the ingredients thoroughly, and boil in the mould
for three hours. A warm jam sauce should be poured over the
pudding, or round it, when sent to table.

599

Toronto Pudding— Ingredients- 3 orgs, 4 apples, }{ lb. of
bread-crumbs, 4 oz. of sugar, 3 oz. ' ,' c.i rants, salt and grated
nutmeg to taste, the lind of ^2 lemon ,

Pare, core, and mince the apples i.iio small pieces, and mix
them with the other dry ingredients ; beat up the eggs, moisten
the mixture with these, and beat it well ; and put the pudding
into a buttered mould ; tie it down with a cloth, boil for one
hour and ahalf, and serve with sweet sauce.

600. Oarrot Pudding {2)— Ingredients— 10 oz. of bread crumbs, 5

oz. of suet, 5 oz. of raisins, 12 oz. of carrots, 4 oz. of currants, 4 oz.
of sugar, 4 eggs, a little nutmeg, milk.

Boil the carrots until tender. Mash them. Stone the
raisins and well whisk the eggs. Mix all the ingredients
together with enough milk to make a thick hatter. This pud-
ding can either be boiled or baked. If for baking, t ,ut into a pie
dish and bake for an hour. If for boiling, put into a buttered
mould, secure with a cloth and boil for three hours. Serve
with white sugar sifted over.

601. Martha's Pudding— Ingredients— ^^ pt. of milk, laurel leaf,

a piece of cinnamon, i cupful of bread crumbs, 3 eggs, nutmeg and
lemon peel, teaspoonful orange flower water.

Put the laurel leaf and cinnamon into the milk and boil,
then pour over the bread crumbs, add the eggs well beaten,
the nutmeg, lemon-peel and flower watef. Sweeten to taste,
butter a basin, stick currants or split raisins in rows upon it.
."tir all the ingredients well together and pour into the basin.
\Jover with a cloth and boil one hour and a half
12

J 'I

<■ «

( '

w ^

178

TiiK Dominion Cook Book.

tender, take them up, beat in a dish «ith a pinch of sak vo l
.mng thoroughly, dip the clo.h in boiling "Je(,o prevent'

bon!;;"»t^Y,^:i,r"hou;s' "^ --^''^ --^ "■-■'«= ■-

tinie^'"''^^"''' '•■"' '' ''°'^= "°' «=^<= ''<'«%' during this

choc*., . .,,. s u,uo.;:;:f:"-;ii,, i;^i;'T,x'; j; s"

Separate tlie yolks and whites of four egi-s • t,eit ud thP
four yolks and two whole eggs together very liih li f
sugar. Put the milk on the .tL. and w en i7ciS, s o a per'
feet bo,l pour ,t over the broad and ehoeolate ; add the beaten
eggs and sugar and vanilla ; bo sure it is sweet en„ I
rnto a buttered dish ; bake one hotlr L a moS 'oT
When cold, and just before it is served hive .!» f?, u
beaten with a littie powdered sugar and Ha™;!" ^^n , I and
use as a meringue. *^' "-hu vanuia ana

605. Currant Pudding (Boiled)-IneredierK ,^ f n

oz. of suet, 7 oz, of cuTrants. a Hule milk ^^ '"■ °^ "''"'■' 7

Have the currants washed and dried, mixed with the finolv
minced suet and flour. Moisten the whole with surfic ent n i k
to form a st,ff hatt.r. Place in a floured cloth and pbn 4 i o
boihng water. BoU four hours and serve with but^aSii

Line a imo dish with the- hu"" nr'"-^-— '-» ---' j •
b^en .hem a layer of Jam and tike S;^ar;;o:? '"^j;!;;?;-
white of the egg up with the sugar, and place on the top whin
done. These last two receipts are nursery pudding! ^

Pastry and Puddings.

179

a piece 0/

1 a cloth ;

lore, until

salt, yolk

igain in a

suet, flour,

half and
he milk,
5 prevent
•lunge in

ring this

, 14 even

"f grated

ery sweet.

it up the
>vith the
:o a per-
2 beaten
h; pour
:e oven,
r whites
lilla and

f flour, 7

e finely
nt milk
ge into
i sugar.

hiteof I

ilk, put
lip the
> when

607. Glngertoread Pudding— Inprcilicnts— 2 oz. lard or butter, 2

tal;lespoonfiil.>, brcwn .^ugar, : do. golden syrup, I egg, i teacupful
iDilk, I teaspoonful ground ginger, 8 oz. flour, i teaspoonful b .king
powtler.

Work the butter an I sugar together, then add the egg beaten
well, the ginger, treacle and milk, and then the flour and baking
powder. Steam four hours.

608. Ginffer Pudding—Ingredients— 9 oz. of flour, 5 oz. of suet, 5

oz. of sugar, i large tablespoonful of grated ginger.

Chop the suet finely. Add to the flour sugar and ginger ;
mix well. Butter a mould and put the ingredients in perfectly
dry. Cover securely with a cloth and boil three hours. To be
eaten with sweet sauce.

609. Orange Pudding (i)— Ingredients— Puff paste, yi lb. ofbutter,

9cgy^> 1 Seville orange, l{ lb. of white sugar, a teaspoonful of
orange flower water, 2 tea.spoonfulb of rose water, }( pt. of cream,
I hard biscuit.

Make some puff paste and lay it thin in a dish and round
the rim ready to receive the pudding. Melt the butter, break
the eggs and add them (the yolks of all, the whites of five) well
beaten, to the melted butter. Shake well together, then grate
the yellow part of the rind of the orange, add the sugar finely
sifted ; mi.K all well together, add the orange-flower water and
rose water and cream; grate into the mixture a hard biscuit; mix
all the ingredients thoroughly, pour into the dish lined with
paste, an-." bak<.' very carefully as long as you would a custard
pudding.

610. Orange Pudding (2) -Ingredients- The rind of i Seville

6 oz. fresh butter, 6 or, of white sugar, 6 eggs, i apple, puff paste.

Grate the rind and mix with the butter and sugar, adding
by degrees the eggs weU beaten ; sc:vipe a raw apple and mix
with the rest ; line the b .-tLo^ and sides of a dish with paste,
pour in the orange mixture, iik^
II will take half an heir to bile.

On. Orange Pudding (3)— Ingredients— 2 .Sevilfe oranges, I sweet
orrnge, 6 eggs, )4 lb. of white sugar, /^ lb. ofbutter, puff paste.

Boil the oranges, changing the water four times to remove
all bitterness. When they are quite tender take them out, cut
them in halves and remove the seeds and inward skins and
stringy portions. Beat the rinds and juice in a stone mortar,
squeeze in the juice of a sweet orange through a sieve, beat

lay over it crossbars of paste.

Mi J

i I

^<-*«?

■■'#:';.

i8o

The I Dominion Cook Uook.

up the yolks of six eggs and whites of three, and halfa pound
It d bui:?' "l^k- ■^^'■^^^." ->' ^-ther, and stir ^in the

^l^sl^tnot t!;o\;,;ck^^oven:"^' ^"' °^-"^^"^^^ ^^'^

612. Shrcpshire Pudding-ingredients-!^ I!., of suet '4 \h of
l.cad-crun,l.s, i l.nu.n, j.i.-e and rind, , nu.n.eg. '1 £" of ^/uga'r.t

Toil three hours and serve with sweet sauce

Heat the yolks of the eggs light, add the sugar: dissolve

cupfuls of bo.l.ng water ; put in the juice of the lemons
with .c^n^e of the grated peel. Mix all together with Hea^
ootiful of butter. Bake about fifteen minutes When done
pread over the top the beaten whites of the eggs and broj
614. Lemon Pudding (2) -infrredients—3-' r.f n> ^fu a

riace the milk in a stcwpan and brine to a boil • oriH fK.
butter and when t.clted poir over the br'ead c u I ! ^Mince

VI rr^l^r' '"^^ T^' '^'^ ^"«^^ ^^^ ^^ ^he other ingredients
\ ell wh.sk he eggs, beat the whole for a few minutes I hie a

Thour. " '"''" ''^ P°"^ '''' ''''''''' -• I^^ke A3r nearly

grated bread-cru.nhs, I c m^ of VS "h ,,lf ''^''■1 ""'"^'-'g' ' ^"^^ °f
lish currants and i -^ cups l.f suiar "^"PP^'^^ ^PP'^-'*- ' ^"P of Eng-

h^».I? ,1""' '"i"'' ^"'' ■^"S"''' "'en add the c:ggs well
beaten, the marm.-,lade and miik, then the nn„r anH ifa"™
puwucr. riLcam Jour hours. °

^'^' T^f^*^?*"® P"ddin«-Ingredients-A teacake. butter custard,
milk, 2 ej^gs, sugar to taste. "luier cusiard'

618.

wsm

mmm

Pastry and Puddings.

i8i

Cut the tcacake into thin sHces, butter and line a pie-dish
with them ; make the custard, pour in and bake forty minutes.

6i8. Holiday Pudding— Ingredients— A plain sponge cake, straw-
berry jam, icing, a rich custard, some preserved ginger.

Make the spoi .• cake in a round mould, take out the
inside of the cake v.uh a cutter not too near the edge, put in a
good layer of strawberry jam, not too thickly spread. Cut the
inside of the cake you have taken out in slices, spread some
jam between each slice (different sorts of jam may be used, but
strawberry does very nicely), and replace the cake. Ice it nicely
over ; put it into a very slow oven to try the icing. Then make
the custard and pour into it small pieces of preserved ginger,
i^our into the cake and serve hot.

619- Cabinet Pudding— ingredients— 1>^ pts. of new milk, white
sugar, I lemon, cinnamon, ni.-ice, cloves, 5 eggs and the yolks of 4,
batter, 4 or 5 sponge cakes.

Boil the milk with enough white sugar to sweeten it, the
peel of a fresh lemon cut thinly, the cinnamon, mace and cloves,
Eoil these ingredients as for a custard. Beat up the eggs.
Pour the boiling milk, etc., on to these, stirring continually,
then strain the whole through a hair sieve and leave to cool.
Take a good sized pudding mould, butter it well and line
with sponge cakes, cut into thin slices. Pour the custard into
the mould and tie it close. It will take an hour and a half to
boil. It is an improvement after buttering the mould and
before placing the sponge cakes, to arrange some stoned raisins,
slices of candied peel and nutmeg. Serve hot with sauce.

620. College Pudding— Ingredients— 8 oz. bre.id crumbB, 8 oz.

suet, 8 oz currants, i oz. citron peel, i oz, orange peel, a little sugar
and nutmeg, 3 eggs, beaten yolks and whites separately.

Mix well and shape them into balls, rub them over with
egg, and roll them in flour. Fry a nice brown in boiling butter
or lard, and drain them on blotting paper. Or they may be
put into small moulds and baked in the oven. Serve with
sweet sauce.

621. Steamed Pudding— Ingredients— I cup of suet, chopped fine,

i cup of molasses, i cup of currants — washed and diied— i cup of
.sour milk, i teaspoonful of soda, a little salt, flour.

Mix well, using flour enough to make a stiff dough ; pour
into a mould and steam four hours.

|EI

1R2

TlIF. DOMIMON (\)0K IJOOK.

lij:

I :

622. Oxfoi-d Dumplings [, 'mliem^ - ..m, 1 , ,

pound., sul4 eU' ? 1 >'"' ''"«,'' •'''^"'^"'"' '^f «""^ ' »'

1 lui s i^ar, 3 tggs. g.atc'd lemon perl and a little spice

Div^e'iullMve V^'!!"' f'^''^ 'W ^''" '^^^^^^ ^^'^ ^ ^'ttle milk-

and dned curran,, ^.■ic;^t;.u^^-;:f^^;rl,: ta"r ^ ' " ^^-'-

^oJZ>u:XZ:t':2i -"-''%-- ^'P and allow to

nifL^ and siKnr Pn^ . ^'^^/'^'^'"^ and currants, grated in;
h,,h ^ • -^"^ '"^° *'' buttered mould, boil i-vo and a

lulf hours, turn ,t out and .crve with pounded su^r

treacle. teaVnonnf Vf . ¥ ''^''•^"-•'V" '^ ^"1" ""'' "'^' cup (Hied with

acid and a Ihtfe flalorlng ' "''' ''"' ''' ^^''^^P^""^^'' "^ ^"''^"c

Mix well together ; put into a basin, but do not fill the bisin

paste I i ■■ , ''>,'?°'''"g «'"l' sugar; put on a lid of

possible ini , ; he udd "i I ,■■ ° ''"^' =" "'"'='' ''"'' ='

and serve it w itVtl.e , ™lVr ?°';'' '''"",'" '^"="''' "«!'-' f"'it,

in large ^.r^onion to' tit "St"' " ''""'^ '^ «"''" '° *''"-"

>>u.te^d\:s " ith' i ° h>.";'tCb;f.; ^""i" ™' »"^ "- »

ircacle, then i tlii " uJrlt ? i'"'" " '^>''='' °f J^m or
full, i^oil an ho'r aid'!a Valf""'' """ =° °" ™'" '"^ f"""" '^
627 Mincemeat /i«#!*u«^..* ■-__.. ^

receipts-3 il,s nTsinsTn,= '"'''«^^-f''t5ft-aients for 4 diflercnt
3 lbs annlis 2' ; • ^ •" '^"''''''"''' 3 l^s- almonds, well chopped
peel o?TleS4: s'garto IS ' "'' ^''"^''^' ''''' J"'- "^ ' '-on.'

^Y AND PU! INGS.

T83

I !i 11), u{ siiL't, 1^2 II). raisins, 1^2 Ih, currants, iji lb. sugar,
2 lbs. apples, chopped tine, of mace, cini niun, and salt J^ oz.

'^ ' lemons and the
'•. of candied

cl suet, 3 II ,. raw
m. )i lb. candid!

pounded together, four cloves, the grati
juice f one, l 01, of sweet ahnonds, 1
peel.

2 ll)s. r.iisins oned, 2 lbs. currants, 2 ..
sug.T )^ lb. candied ci ion, % lb. candied
oraiigr, ilie juico and rind of four lemons, 2 lb.-,, apjilcs.

Currants and rasins, 2 lbs. each, brown sugar lli lb., si.et I,'.^
IV)., salt M "Z., cloves, mace, cinnamon, less than a % oz. each,
ni>ples 4 km. in I, orange and lemon peel ll lb. each, all chopped
up together. When well .s aked put in ajar iur use.

63? Mincemeat (with Meat)— Ingi dients — lyi 0.1. lean beef,

3 11)., beef suet, 2 Ihs. raisin., 2 1:^. currants, 2 Ihs. sugar, 2 lbs.
mixed peel, I nutmeg, the rin<l of two lenons, the juice of i, 2 lbs.
of apples.

Stone the raisins and cut in hah-
currants washed, dried and really
{(rate the utmeg, mince the apples,
strain the juice. Mix xvcll and cove
for use in three weeks.

sugar, have the

Slice the peel,

not and leinon peel,

tight. Will be ready

629. Plum Puddingf- -Ingredients— 2 lbs. beef suet, iji lb. bread
uiinbs, I '2 11). (lour, 2 11). raisins, 2lb. currants, ^ lb. mi.xed peel,
'. lb. foots sugar, 14 eggs, a little nutmeg, ginger, allspice (pow-
red), a large pinch of salt, }z pint of milk.

Chop the suet as finely as possible, and any stale piece of
bread can be used for grating, allowing the above quantity;
m\x with the suet and flour. Stone iIk' raisins, and have the
currants perfectly washed and dried, the peel cut into thin
slices and added to the suet, bread and floui , mi.xing well for
some ininutes, then add the sugar and contii.ue working with
the hands for five minutes. Put the eggs into a bowl (breaking
each into a cup first to ascertain that it is fresh and to remove
the speck), add to them grated nutmeg, powdered ginger, and
powdered allspice, according to taste, and a large pinch of salt ;
tlien stir in half a pint of milk ; beat all up together, and pour
it gradually into the other bowl, working the whole mixture
with the hand for some time. It the mixture be too stiff add
more milk, and continue to work it with a wooden spoon for at
least half an hour. Scald two pudding cloths, spread each in a
bowl and dredge them weF .th flour. Divide the composition
in two equal parts, put each in its clolh and tie it up lightly.
To boil the puddings place two inverted plates in saucepans

f «

MICROCOPY RESOLUTION TEST CHART

(ANSI and ISO TEST CHART No. 2)

1.0

I.I

1.25

1^ 2.8

t m

"25
II—

2.2

===

n m

2.0

1.8

1.4

1.6

A APPLIED IM^GE

Main Street

'•liM York 14509 USA

-.00 - Phone

',989 - fat

1 84

The Dominion- Cook Book.

filled with water, and when the water boils fast put each pud-
ding into Its saucepan. Let them boil six hours, keeping the
saucepan full by adduig n.ure water as it is requi/e?and
taking care that it never ceases boiling. Then taki the
pudduigs out, and hang them up till the next day, when he
cloth of each pudding should be tightened and e a esh
a..d three hours' bo.hng as in the first instance will make hem
ready for table. Serve with a sprig of holly stuck on the

630 An Excellent Plum Pudding-incredients-i ih nf k ,

crumbs, I lb. of suet, i ■/ lb. raisins J/ 1 rnrlnn! r ^''.^^'^

candied peel, 9 eggs,' -rgill of milk: '' '""'"'^' '" ""'' '' "^'^'^
Wash the currants carefully, pick and dry them • then ston*.
the raiSHis and halve them carefully with i kn^e: chop the
suet until very r,ne ; slice the candied peel thinly/ and when
grating the bread crumbs be sure they are nice and fine Mix
all well together, wetting with the well beaten eggs and mUk
G,ve the mixture a good stirring and empty mto a mould
previously well buttered. Press it down firml/ Cover whh a
floured pudding cloth and tie tightly. Boil for from five and a
half to SIX hours. When done hang the pudding up until t is
required. If the pudding is to be eaten hot boiftwo hours on
Christmas day, or on the day it is wanted

of mixed spice, and a tablespoonful of salt. ' "

Put the flour into a large pan, add the plums, currants suet
Sugar, peel, spice and salt, and mix them well together S
dry- Beat the eggs well up in a large basin, and add a poTtion
of he m, k, stirring it at the same time. 'jVIake a welHn he
middle of the flour, and pour in the milk and eggs Keeo stir
ring t, I all the ingredients are thoroughly mixtd. Add n'ore
milk If necessary, and stir up again ; the batter should be ri her
stiff. Have a good stout cloth ready ; wet and flour it we iL
over a pan pour in the batter, and tie it firmly up. Vhe^
he water ,n the copper or large kettle l^oi/s, put the pudding in
and let It boil gently for five or six hours. Turn it careful Iv
out of the cloth. Serve with or without saurP carefully

^^'' '^® .,f"^^""S-I"rSlier.ts-K lb. white sugar, a stick of
dn" d'};uirs.''^'^' ' ^'' °' "^^"' '' '^^- °^ '-' 6^"- o' fine salt!

*'"'Wy|«C>.

Pastry and Puddings.

185

Put the milk into a stevvpan with white sugar and a stick of
vanilla ; leave it to boil ten minutes. Mix the yolks of ten
eggs with the cream, pour in the milk, then put it back into the
stewpan, and stir until it thickens, but do not let it boil ; strain
It into a basin, and leave it to cool. Take the ice, pound it
small, add the salt ; mix together quickly, cover the bottom of
an ice pail (a common pail will do), place the ice pot in it, and
build it around with the ice and salt. This done pour the cream
into the pot, put on the cover, and never csase turning until
the cream becomes thick ; move it from the sides occasionally
with the ice scoop, to prevent it getting into hard lumps. The
mould to be used to set the pudding should be put on ice to
get quite cold. It is then filled with the cream to the level,
and three or four pieces of white paper wetted with cold water
are placed on it before you put on the cover, which should fit
very tight. The mould is then buried in the same mixture of
ice and salt used for freezing the cream in the first instance, and
is left until wanted, when it is dipped in cold water, turned out
on a napkin, and served. Dried fruits, cut small, may be put
in the cream when the mould is being filled.

633. Roiy Poly Jam Pudding- Ingredients-Suet crust, 10 oz.

of any kind of jam.

Having made a nice suet crust, roll to the th'Vkness of about
half an inch. Place the jam in the centre a spread equally
over the paste, allowing a margin of about haii an inch for the
pudding to join. Roll up lightly, join the ends securely, place
upon a floured cloth, and secure with tape, allowing a little
room for the pudding to swell. Plunge into boiling water and
boil two hours.

634. Red Currant Pudding-Ingredients-Some red currants and

raspberries, £up:ar, slices of bread.

Stew the red currants and raspberries with sugar till thor-
oughly done, pour off all the juice, and put the fruit while hot
into a pudding basin lined with bread made to fit nieely ; fill
the basin up with fruit, and cover it with a slice of bread made
to fit nicely ; let it stand till quite cold with a plate on it. Boil
up the juice which was poured off with a little more sugar,
and let that get cold. When served the pudding must be
turned out on a dish and the juice poured all over it so as to
color the bread thoroughly. It can be served with custard or
cream.

■ '■ WWSW9*|P*PKi: ■■

1 86

M ' 1

li- .

The Do?tinion Cook Book.

preserved raspberries • nnf nv^r f!,nf ' capful of

.1.0 w,„,os „r'.„c 4V.rcupo' ;;■:';, jXjr:rte
"e'r. ..v^h'^h ^.^L'."^' ''^■^" '° ^°'- ^ '« " p-'"-f ;„^d

water, a loaspnonffl of lemon cxS.'^M^'f '''"'' '"," 'i'"" '>"'
nutmeg. extract, and a teaspoonful of grated

suga'^r'^o fcrSS Z^ '!'"'' T '^V f>^'' "^ the butler and
plate or sLlwlu^di. g di: '^i; a hi4°c™ i 'tK^ ••" ''''
.hen,ix.ure, and take s.Sw5;L".hr.:^nLtrrjf ^n' tur""' '"

'"■ %^.z ^.r^:,t !:t''<;r&e'rTS''-,' "!■ -f-- -i'-. 3

lemon and sugar ' •^ ^^s. salt to taste, rind of

but^^.^;LtS:d^d^,°r4's^"efSt^e"^lS',s'7'**^

iicredionfs rtni-^ fK. . . ocaten, and the remaining

iiii,rt.uicnts. liake three-quarters of an hour

^^'■'Ss^7^,;^'^Sr,'^-':^f-ff--sa.c.

r JS^^^^^^^^^^^^ ^.3,-- T;- X Ste -e -Td=

add to the othe ingredfents < ' i, ""' "" T'""'' ""'^
liake one hour, "'S'^'^'''™'^- ' nutmeg on .he top and

*^* ^lL'^'i*h'"!"r.ry ''"«'«,nfe-In8re<lie„„-4 ». pound
) 7^£^.So^ol^:^S:^ " >■*' '"- ^ »h'i.cs o'f egg.*!

'kS

Pa. try and Puddings.

187

640. Newcastle Pudding -[ngio.lionts— 4 oz. butter, 6 oz. rice

(lour, 6 oz. white sugar, 4 eggs, a pinch of carbonate of soda, 10 drops
of essence of lemon.

Beat the rice flour, sugar, eggs and soda in a basin until
very light and white ; then beat the butter to a cream, and
put it into the pudding with ten drops of essence of lemon.
Beat all together for five minutes. Butter a mould, pour the
pudding into it. and boil for two hours. Serve with or without
sauce.

641. Plain Rice Pudding— Ingredients -^4^ lb. best rice, i pt. of

new milk.

Wash the rice, put it in a pie dish with a pint of new milk,
and allow it to bake rather quickly for three-quarters of an
hour. If the pudding is required to be moist, half a pint more
irilk must be allowed. A good nourishing rice pudding may
be made with a quarter of a pound of rice, a pint of milk, half
a pint of water, and one ounce of finely-shred beef suet.
Sugar and flavoring may, if desired, be stirred into the pud-
ding before sending to the table. (Children generally like rice
thus cooked with sugar and lemon juice, which should be
added when served to them.

642. Rice Custr .'I Pudding— Ingredients— "4; lb. best rice, l}4

pts. of milk, iia egg or two, sugar, flavoring.

Bake the rice as in the preceding recipe ; when done, add
to it half a pint of milk, into which an egg or two, sugar to
tpste, and flavoring have been whisked. Bake very gently for
tiiree-quarters of an hour.

643. Rice and Apple Pudding— Ingredients— A cupful of rice,

6 apples, a little chopped lemon peel, 2 cloves, sugar.

Boil the rice for ten minutes, drain it through a hair sieve
until quite dry. Put a cloth into a pudding basin and lay the
rice round it like a crust Cut the apples into quarters, and
lay them in the middle of the rice with a little chopped lemon
peel, cloves and some sugar. Cover the fruit with rice, tie up
tight, and boil for an hour. Serve with melted butter, sweet-
ened and poured over it.

644. Ground Rice Puddiri,gf — Ingredients — 2 oz. of ground rice,

I pt. of cold milk, 6 lumps of sugar, I egg.

Mix the rice in half a pint of cold milk, pour on it half a
pint of boiling milk, in which the sugar has been disso . ei, and

f*.

-I ? >

.:J1«?

i88

The Dominion Cook Rook.

4ii

f 1 1

l«.fl

uI'.ii^'k''/^''' '^'■''; !''\ ^'"" "^'""''"'- ^'"t *" the pudding the .g.

645. Ci'eam Tapioca Puddingr-Ingreclients-s tablesnoonful-
of tai.ioca, 4 egsrs, 3 tablcspoonfuls of sugar, , t^lespoS of
preparuil cocoamit. i qi. of milk. w'Jiespoomuis of

boil^th'rL^nnn^?'°'V" T""' ^^^^'^ "'g'^t. P^t it in the milk and
boil thrce-qnartcrs of an hour. Beu* the yolks of the euiis into
a cup ot sugar, add the cocoanut, stir in ar.d boil ten ^.Inu 2

^T^f^i^rT'"' P^^!!'"S ^"'^ ' ^''' t'^^ whites of the "gg
to a ,lf froth stir m three tabiespoonfuls of sugar : put this
ove^r the top and sprinkle with cocoanut and brown 'fi?emin!

646. Tapioca PuUdine-Ingredients-io tabiespoonfuls of tapioca,
whi!; s4ar iTetn '^'^'^''^^P"-^"'^ "^ ^"^ter, 6 tablespoonfL of

t.niS!"^ ^^^ ^""P'"^.^; ''i^^' '^ '" ^^'"^ "'^ter, drain and put the
tap oca ,n a pan with the milk. Set the pan over a kett e of
bo.hng water and stir till it thickens ; then add the but'er
iigar and lemon, grated (or flavor to suit the taste with good
lemon or vanilla extract). ^

647. French Tapioca-Ingredicnts-2 oz. of fine tapioca 'A nt of
milk, I well-beaten egg, sugar and flavoring. ^ ' ^ ^ °^

Take the tapioca de la couronne, and boil it in half a D'nt
of water unti it begins to melt, then add the milk by de^ees
and boil until the tapioca becomes very thick; add^tCg

terf of ai hoSr^li^^ '''''' ^"^ ^/^eVntly Vor three quS
te s of an hour This preparation of tapioca is superior to anv
other, IS nourishing, and suitable for delicate children ^

Dissolve the corn starch in a littk cold milk, and add one

cupful of sugar and the yolks of the eggs beaten BoU three

pin s of milk and add the other ingredfems while boiling "'

ove from the fire when it becomes quite thick; flavor ^kh

o . ^ti?f"f ^T TC l"^'"'''- ^'^'^ ' ^''' the whites of the eggs

I^d ,^^^1^ -^r^-P - -^-^^^^^^^ the pudd4.

Pastry and Puddinhis,

189

Well beat the yolks, sugar and butter ; add to the niilk
(boiling), and set on the stove till it comes to boiling heat ;
flavor with vanilla.

650. Florentine Pudding— Ingredients— i fit. of milk, 3 table-
spoonfuls of corn starch ilis.solved in a little cold milk, 3 eggs, ^'< a
teaciipful of sugar, tiavoring, lemon or vanilla, or according to taste,
white sugar.

Put the milk in a saucepan and allow it to boil. Add to the
corn starch (mixed in the milk) the yolks of the three eggs
beaten, the sugar and flavoring ; stir in the scalding milk, con-
tinue stirring until the mixture is of the consistency of custard.
Pour into baking tin ; beat the whites of the eggs in a teacup of
pulverized sugar and when the pudding is cooked spread on
the top ; place in the oven to brown. Can be eaten \sith cream,
but is very nice without.

pt. of

651

Semolina, Pudding— ingredients— 2 oz. of semolina, i
milk, sugar, flavoring, i egg.

Boil the semolina in the milk, sweeten and flavor, and beat

in the egg ; put the pudding in a buttered tart dish ; bake an

hour in a slow oven.

652. Sweet Macaroni— Ingredients— 14' lb. of best macaroni, 2 qts.

of water, a pinch of salt, i teacupful of milk, % lb. of white sugar,
flavoring.

Break up the macaroni into small lengths, and boil in the
water (adding ihe salt) until perfectly tender ; drain away the
water, add to the macaroni, in a stewpan, the milk and sugar,
and keep shaking over the fire until the milk is absorbed. Add
any flavoring and serve with or without stewed frui;.

653. Macaroni Pudding — Ingredients— >4 lb. of macaroni, cus-

tard, 2 eggs, I pt. of boiling milk, si'9;ar and flavoring to taste.

Boil the macaroni as for the above dish, when done drain
away the water, and put the macaroni into a tart dish ; pour
over it custard, the sugar and flavoring to taste ; bake very
slowly for an hour.

654. Custard Pudding (Baked)— Ingredients— l^ pt. of milk, a

little white sugar, 2 eggs, flavoring.

Boil the milk, with suffirient sug.ir to t.nKte, nnd whin
into it the eggs (the whites and yolks previously well beaten
together), add flavoring to taste ; put the pudding into a pie
dish, and place it in another vessel half full of boiling water.

^sm^^-

190

fi-i

IIP

1- !

l|>.'.t

The Domixion Cook Book.

put into tlie oven, and bake «enti, for about half an hour • or

cook slowly

-, — t-.^ vA.o.i u,a_^ uc I'lacea in a stewnan
wuh water, by the side of the fire, and allowed t"

f/reid crumbs ,,!^.^/ s cc" ue°' l^o^r '^f ' T'^''^'' '" ^^^^' ^ '^^' °^
ing or grated nutmeg. ' ' ' °' ^ '"•■''^"-'" '^SS'*, l^mon llavor-

Mix with the oatmeal, first the cold milk, and then add the
656. Indian Corn Flour Puririino- t 1

cc.n fl<n,r, .< m o? milk" n, nfr r^'''''"'] '"' "=^- """'"^^"
flavoring to'tUe, i egg. ' ^" ' ^ '^°'''"S milk, sweetening and

This must not be confounded with corn flour sold in mrkof.
which in some cases is the starch of Indian corn or mSpHp'

2'! ;'"r over the fire until it becomes thick "bl^t in the cT Z

s?eCr"?.'ofV:',;'„r '"" *^" -'• ^•^'-"yifeyi":

't^f^^^^'- rii**^^''^

V*-' *»''^«(a<»g^<p-*

Pastry and Puddinos.

\QX

CiS

Ingredients — I

egg, a pinch of salt,

Yorkshire Pudding (i) -

milk. 4 t.'ihlcspoonfiils of fli)ur.

Take the egg and salt and beat with a fork for a few minutes.
Add to this three tablespoonfuls of milk and the flour ; beat
(with a spoon) very well, whilst in a batter, for ten minutes.
Then add milk till it attains almost the consistency of cream.
Take care to have the dripping hot in the pudding tin. Pour
the batter into the tin to the thickness of about a quarter of an
inch, then bake under the roasting joint. The above will make
a pudding of moderate size, perhaps one dozen squares. The
great secret of a pudding being light is to mix it two hours
before cooking it.

659. Yorkshire Pudding(2)— Ingredients- 6tab]espoonfuls(heaped)

of Hour, ij^ pis. of milk, 3 eggs.

Put the flour in a basin with a little salt, stir in enough milk
to make it a stiff batter. When quite smooth put in the eggs,
well beaten, and the rest of the milk. Beat again, put in shal-
low tin rubbed with beef dripping. Bake for an hour, then put
under the meat half an hour to catch a little dripping. Cut in
small squares to serve. The secret of lightness is to have
smooth batter highly beaten, hot oven, and serving very quickly
— in fact, that intelligent care in small details which gives
perfect cooking.

660. Steak Pudding— Ingredients— >^ lb. of suet, 18 oz. of flour, a

large tcaspoonful of baking powder, pepper and salt to taste, I ^
lbs. of steak, 6 oz. of bullock's kidney.

Chop the suet finely. Add the baking powder and salt to
the flour, and then mix in the suet. Add gradually a glass of
cold water (about half a pint), mixing alt the time ; roll into a
sheet. Cut the steak into pieces and the kidney into slices,
sprinkling well with pepper and salt. Grease a pudding mould
and line it with the paste. Place the tv>eal. in and pour in about
two wine glasses of cold water. T ,. meat must only come
level with the top. Cover with the pas e, tie down in a floured
cloth, plunge into boiling water and boil for two and a quarter
hours.

661. Graham Pudding— Ingredients— 2 cups of Graham flour, 2

eggs, I qt. of milk, butter the size of an egg, salt to taste.

. 1 . •. •% 1*1 t I V VI I ( . f t •■» I • • V. - 1. ........ ..... . .. ^. .. ^.v-. . J .*...! ..«...,.. ^^J

heat slowly. Mix the rest of the milk, in the flour, and beat
lightly with the butter, eggs and salt. Then pour the hot milk

192

The Dominion Cook Book.

'nf. if

upon it, mix well, return to the fire surrounded by /w7i"<r water
and stir constantly for a quarter of an hour ; grate ""nutmee

upon it. Serve in uncovered dish, and cat

sugar,

663. Cottaee Pie

with butter and

Ingredients— 2 lbs. of potatoes, scr.-vps of cold
nic-it I onion, I'A oz. of butter, pepper and salt to taste, H a glass
of milk. "^ 6'""

Boil and mash potatoes (or if there are any cold ones at
hand, they will do as well) ; put the milk and butter on the fire
to boil, and when boiling pour upon the mashed potatoes and
mix to a paste ; place the meat in a pie dish with a little fat in
layers, mince the onion and sprinkle each layer with it also
pepper and salt ; half fill the dish with water or gravy' and
coyer with the potatoes, smoothing neatly and marking vvith a
fork into a pattern ; bake half an hour.

^^^' ''nb^rflour:^"^''"^''"''"^'''^''''' '^ '^* °^'"^' ^ oz. of butter.
Make a paste thus :— Melt the lard and butter in hot milk
(not boiling) ; when it rises to the top of the stewpan skim it
ofj^and mix it warm with the flour; raise the crust, when
sufficiently kneaded, on a round block of wood about four
inches in circumference and six inches in height. Take lean
pork cut it up in small square pieces, season with pepper and
salt, fill the pie, put on a lid of paste, and decorate with paste
ornaments, cut out with tin cutters.

664. Eel Pie-Ingredients-Eels, salt pepper and nutmeg. puflF paste, i
onion, a few cloves, a httle stock, 1 'egg, butter, flour, and lemon

Skin and wash some eels, remove the heads and tails • cut
up the fish into pieces about three inches long, season them
with salt, pepper and nutmeg. Border a pie dish with puff
paste, put in the eels with a chopped onion, and a few cloves
add a little clear stock ; cover with puff paste, brush over the
crust with tlie yolk of an egg, and bake; make a sauce with
the trimming of the eels, some white stock seasoned with salt
and pepper ; thicken it with a /misofi of butter and flour add
some lemon juice, strain and pour it quite hot through a funnel
into the pie.

665. Pigeon Pie— Ingredients— Pipeons, ncnnpr ■>"'! -i. - ."-- -
butter a hunch of p.arsley, a beef steal^, a^hardboiled'eggrrcu^p
of water, a few pieces of ham, crust. ^^ ^

Pastry and Puddings.

193

the f(

Rub the pigeons with i)cpper and salt, inside and out

of b

former pui a piece 01 uuiter, anu it approvcc
chopped with the livers, and a hltle of the seasoning; lay the
steak at the Ijottoni of tlie dish, and th.e birds on it ; between
every two a hard egg. Put the water in the di:ih ; and if you
have any ham in the house, lay a piece on each pigeon, it is a
great improvement to the flavor. Observe when the ham is
cut for gravy or pies, to take the under part rather than the
prime. Season the gizzards, and the two joints of tlie wings,
and put them in the centre of the pie ; and over Ihcm in a
hole made in the crust, three feet nicely cleaned to show what
pie it is.

666. Raised Beef Steak Pie -Ingredients— Some tender steak,

butter, pepper and sail, lemon juiee, .shaluts chopped finely, oysters,
crust, ketchup.

Remove any skin there may be adliering to the fat of the
steaks, heat them over the fire with the butter, pepper, salt,
lemon juice and finely chopped shalots ; when half cooked,
remove from the fire and place on a dish to cool ; blanch the
oysters, strain off the liquor, preserving for future use, make a
crust and place a layer of steaks at the bottom of the dish, and
then put in some oysters, and continue to do this until all are
used ; cover with crust, ornament the top with a pretty device
and put in the oven to bake. When done mix with some nice
ketchup, serve with oyster liquor.

667. Raised French Pie -Ingredicntv-Pie crust, some veal, a few

mushrooms, a few slices of ham, a chicken cut up, a sweetbread cut
into slices, pepper and salt, sweet herbs, 6 yolks of hard boiled eggs.
Raise a crust about three inches high, lay in some slices of
the veal, then a few of the mushrooms, then a few slices of
ham, then the chicken, a few more mushrooms and the sweet-
bread ; add seasoning, cover in and bake for two hours in a
sbck oven j when done pour off the fat and add the eggs.

668. iyir^caroni Pie— Ingredients— ^4: lb, of macaroni, /z lb. of saus-

;; a small bunch nf parsley, water, a gill of stock, a pinch of salt,
I. lopped parsley. Pastry— 8 oz. of flour, 6 oz. of lard (or well
clarified dripping),

5 Stew the macaroni till tender in a pint of water to which
^add ti.e stocic anu siit ', open the sausages kiigtliwisc and
iscrape out the meat; then put a layer of macaroni in a small
[pie dish, another of sausage meat and a sprinkling of pepper,

li J

iQt

The Dominion Cook Book.

salt and chopped parsley, and so on in alternate layers until all
arc used. Moisleti with two tablcspoonfuls of water ; cover
with the pastry and bake hall" an hour.

669. Chicken Pie— InKrodients— 2 younj^ fowls ; scnsnniny : wh.'te
IH'lipcr, salt, a liulo mace, anfl niitmq; all of ihc finest powder, and
cayenne. Some fresh ham cut in slices, or pamnion of hacun, some
forcemeat halls, and hard eggs, (Jravy from knuckle of venl <ir a
piece of scrag, hhank bone of mutton, herl)s, onions, mace, and
while pepper.

Cut up the fowls ; add the seasoning. Put the chicken,
slices of ham, or gammon of bacon, forcemeat balls and hard
eggs by turn in layers. If it bo baked in a dish put a little
water, but none if in a raised crust. Ry the time it returns
from the oven have ready a gravy made of the veal or scrag,
shank bones of mutton and seasoning. If to be eaten hot you
may add mushrooms, etc., but not if to be eaten cold. If it is
made in a dish, put as much gravy as will fill it ; but in raised
crust the gravy must be nir^ely strained, and then put in cold
as jelly. 'I'o make the jelly clear, you may give it a boil with
the whites of two eggs, after taking away the meat, and then
run it through a fine lawn sieve.

6/0. Gibiet Pie— Ingredients— Some goose or duck giblets, water,
onion, black pepper, a bunch of sweet herbs, a large tcacupful of
cream, sliced potatoes, plain crust, salt.

Line the edge of a pie dish with a plain crust. Stew the
giblets in a small quantity of water with the seasoning till nearly
clone. Let them grow cold and if not enough to fill the dish,
lay a beef, veal or two or three mutton steaks at the bottom.
Add the giblets that the liquor was boiled in. Lay slices of
cold potatoes on the top and cover with the crust ; bake for an
hour and a half in a brisk oven.

671. Beefsteak and Oyster Pie— Ingredients— Steak, seasoning:
pepper, salt, eschalot minced finely. Oysters, lemon peel, mace
and a sprig of parsley, I oz. of butter rolled in tlour.

Prepare your steaks by beating them gently with a circular
steak beater, add the seasoning, put layers of them and of
oysters. Stew the liquor and beards of the latter, with the
lemon peel, mace, and the sprig of parsley. These ingredients
are to be boiled in about three spoonfuls of water and butter
rolled with Hour, then strained off, and put into the dish when
the pie is baked.

Pastry and Puddings.

»95

672. Oyster Pie- -Infircdients --Oysters, swectbrends, salt, yr^r;

1,1 uo, 'i :i tcacup'fiil if liciuor, Home gravy, a teacupful of etc;

white gravy.
Open the oysters, and strain the liquor fromthcni ; i)arboil
them alter taking off their beards, I'arboil sweetbreads, cut
them in shres, lay them and the oysters in layers, add seasoning,
then put the liquor, and the gravy. Bake in a slow oven, and
before you serve, add the cream, a little more oyster licjuor, and
a cu[)ful of white gravy, all warm, but not boiling.

673. Veal Pie— Ingu'dienls— 3 or 4 Ih. of veal, a few slices of ham or

liacDii, iioudercd mace, cayenne, nutmeg, salt, forcemeat, 3 eg^s.

Cut the veal into convenient pieces, place in saucepan and
cover with cold water. Allow to come slowly to a boil then
remove from the stove and place in a pie dish ; pour the liquor
ovor the meat, add the ham or bacon and seasoning, boil the
egt^s hard and cut into rings, place neatly over the meat, have
rea'dy veal forcemeat made into balls about the si/e of marbles.
Line the edge of the pie dish with any paste preferred and
CO /er th*- whole with the same, make a hole in the centre and
biue ab^t one to one and a half hours.
671. Veal, Chicken & Parsley Pie— Ingred" ts-Slices of neck

or leg of veal, salt, jiarsley, milk, crust, JA piulot cream.

Take the .slices of veal (if from the leg, about the knuckle),
season them with the salt ; scald some parsley picked from the
stems, and press it dry ; cut it a little, and lay it at the bottom
of the dish ; thon put the meat, and so on, in layers. Fill the
dish with milk, but not so high as the crust ; cover it with
crust, and when baked pour out a little of the milk, and put in
the scalded cream. Chickens may be cut up and cooked in
the same way.

67?. Mutton Pie— Irtgredients— Loin of mutton, 2 kidneys, pepper
"' and salt to taste, yi pint of gravy or water, a little minced parsley, a

liitle onion if liked.
Cut the meat into chops, remove the bone and trim them
neatly, allowing a very small piece ot fat to each chop. Cut
the kidneys into small pieces also and n ■ with the mutton ;
arrange neatly in pie dish, sprinkle parsley and seasonitig,
pepper and salt over it, then pour in the gravy and cover with
pufifor any paste preferred. Bake one and a half hours.
6/6. Lemon Pie— Ingredients— Crust, i lemon, i}( cups of white

sugar, I cup of vvater, a piece of butter the size of an egg, i tab!e»

spoonful of flour, I egg.

1: i ii

\ ',

1 ••; V W

if>ifi-':~\"M

196

Thk Dominion Cook. Book.

Ii:i

.1?

ii«

First make your crust as usual ; cover your pie tins. (I
use my jelly cake tins) and bake exactly as for tart crusts. If
you make more than you need, never mind, they will keep.
While they are baking, if they rise in the centre, take a fork
and open the crust to let the air out. Now make the filling as
follows : For one pic take a nice lemon and grate off the out-
side, taking care to get only the yellow ; the white is bitter.
Squeeze out all the juice ; add white sugar, water, and butter,
i'ut in a basin on the stove. When it boils stir in the flour,
and the yolk of one egg, beaten smooth with a little water.
'A'hcn it boils thick talsC off ihe stove and let it cool. Fill your
j)ie crust with this. Beat the white of an egg stiff; add a heap-
ing tablespoonful of sugar; pour over the top of the pie.
"Brown carefully in the oven.

677. Lemon Fie (2) — Ingredients— i cup of sugar, i tablespoonful

butter, I egg, I lemon, juice and rind, I teacupful of boiling water
and I tablespoonful corn starch.

Dissolve the corn starch in a little cold water, then stir it
into the boiling water ; cream the butter and sugar, then pour
over them the hot mixture ; cool, add the lemon juice, rind and
beaten egg ; bake with or without upper crust. .

678. LeiYlon Pie (3)— Ingredients— 3 eggs, i large spoonful of butter,

I small cup of sugar, juice and rind of a lemon.

Beat the butter and sugar until like cream. Beat the yolks
and whites of the eggs separately, grate the lemon peel and
strain the juice, add the yolks and lemon to the butjter and
sugar, and mix well. Then bake in two open tins of paste.
Beat the whites to a stiff meringue, with three tablespoonfuls
of sugar and a few drops of roFC water. When the pies are
done spread the meringue over and return to the oven for five
minutes.

679. Peach Pie — Ingredients — Futf or short crust, peaches, sugar.
Line a dish with a nice crust, skin the peaches, remove the

stones, and put the fruit into the dish, with a little sugar and
water. Cover with crust and bake a golden brown.

6S0. Rhubarb Pie— Ingredients — Rhubarb, a little lemon peel, sugar,
water, short crust.

Take a deep pie dish, wipe with a clean damp cloth the
stalks, cut into pieces about an inch in length, mince the lemon
peul, line the edge of the dish with the crust, then fill the dish

'■Wf»*miffft>'<-v

Pastry and Puddings.

197

with rhubarb, sugar and lemon, adding a cup of water. Cover
with crust, making a hole in the middle. Bake about three
quarters of an hour.

681. Gooseberry Pie — Ingredients— Gooseberries, sugar, crust.
Top and tail the berries, line the edge of a deep dish with

short crust. Put the berries into it witli at least six ounces of
moist sugar and a little water. Cover with upper crust and
bake from half to three quarters of an hour.

682. Red Currants and Raspberry Pie— Ingredients~i qt. of

currants, ^'2 pt. of raspberries, 6oz. of moist sugar, crust.

Pick the currants, and proceed as above.

683. Cocoanut Pie—Ingredients— l cup of grated cocoanut, >i pt. of

milk, 2 crackers, 3 eggs, butter, salt, rind of Vj, lemon, sugar if
desired, puff crust.

Make a nice puff crust, line a dish and bake, when done,
set aside to cool ; soak the cocoanut in the milk, pound the
crackers, well whisk the eggs, and grate the rind of the half
lemon. Mix all together, adding a little salt, sugar and butter.
When well mixed place in the pie dish, and put in the oven to
slightly own.

6S4. Pudding Pies— Ingredients— I ^-^ pts. milk, ]i 11», ground rice,
]( lb, of butter, }( lb. of white sugar, 6 eggs, puff paste, a few
currants, flavoring.

Put the lemon rind in the milk, and set on the stove to
infuse ; when well flavored strain, add the rice, and allow it to
come to a boil slowly, and boil ten or fifteen minutes, stirring
all the time. Remove from the fire and add butter and sugar ;
well whisk the eggs and add also. Line patty i-ans with puff
paste, put about a tablespoonful in each pie. Strew a few cur-
rants on each pie and bake about twenty minutes.

685. Pumpkin Pie— Ingredients— i pt. of well stewed and strained

pumpkin, I qt. of scalding hot rich milk, Ij^ cups of sugar, 4 eggs,
I teaspoonful of salt, l tablespoonful of ginger and i of ground cinna-
mon.

Bake in pie plate lined with good paste; do not let mixture
stand after it is put together, but bake at once.

686. Pumpi<3n Pie (2)— Ingredients— i qt. of stewed pumpkin pressed

through a sieve, 9 eggs, whites and yolks beaten separately, 2 qts.

cups of sugar.
Beat all together and bake with one crust.

i- I

198

The JJominion Cook Book.

687.

Pumpkin Pie (3)— Ingredients— A pumpkin, i yood cupful of
molasses, to a whole pumpkin allow 3 pts. of rich milk, 4 crcs, some
salt, a little cmnamon, brown sugar to taste, crust.

Prepare the pumpkin by cutting into small pieces. Stew
rapidly until it is solt and the water is stewed out, then let it
remain on the stove to simmer all day. When well cooked
add the molasses, and cook all down until dry. Then sift
through a cullender, it will nearly all go through if properly
cooked. Then add the milk, spices and eggs. Too much
spice destroys the flavor of the pumpkin. Sweeten to taste.
Then bake in a crust the same as for custard. Let it cook
uniil of a dark brown color. This is a very wholesome dish.

688. Marlborough Ple-Ingredients-6 tart apples, 6 oz. of sugar.

'J',/ .u '•^'■'' "'■ ''"^'' ^'■'''''"'' ^ '^gS^' ^^^ S^'-^t'-^'l Pt-'cl of I lemon
and ^2 the juice. '

Grate the apples, after paring and coring them ; stir together
the butter and sugar, as for cake ; then add the other ingredi-
ents, and bake in a rich under paste only.

689. French Pancakes -Ingredients-5 ^gg-S nearlya pt. of cream.

I oz. of butter. ' *

Beat the cream till it is stiff, and the yolks and whites separ-
ately, and add to the cream and beat the mixture for five min-
utes ; butter the pan and fry quickly, sugar and roll, and place
on a hot dish in the oven. Serve very hot.

690. French Pancakes (2)~Ingredients->^ pt. of milk, 2 oz. of

butter, 2 oz. 01 loaf siigur, 2 oz. of Hour, 2 eggs.
Put milk, butter and sugar into a saucepan to dissolve (not
boil), beat eggs and flour together till quite smooth, then add
the other mgredients and well mix. Divide this quantity and
l)ut It in four saucers to bake for twenty minutes ; lay two pan-
cakes on a dish, and spread preserve over, cover them with the
other two pancakes ; serve very hot.

691. Rice Pancakes-Ingredients— K lb. of rice, i pt, of cream 8

eggs, a little salt and nutmeg, }< lb. of butter, flour.

Boil the rice to a jelly in a small quantity of water ; when
cold, mix It with the cream, well whisk the eggs and add also
with a little salt and nutmeg. Then stir in the butter, just
wanned, and add, slowly stirring all the time, as murh flour a«
will make the batter thick enough. Fry in as little lard as
possible.

11 - 'f

".yi*^^r^j?^^"'' ' ■^«^sj'^?*';.-r*^"*

Pastry and PauDiNos.

199

692. Irish Pancakes— Ingredients — 8 eggs, i pt. of cream, nutmeg

and sugar to taste, 3 oz. of butter, )i pt. of flour.

Beat eight yolks and four whites of eggs, strain them into
the cream, put in grated nutmeg and sugar to taste ; set three
ounces of fresh butter on the fire, stir it, and as it warms pour
it to the cream, which should be warm when the eggs are put
to it ; then mix smooth almost half a pint of flour. Fry the
pancakes very thin ; the first with a piece of butter, but not
the others. Serve several on one another.

693. English Pancakes— Ingredients- 4 oz, flour, 2 eggs, a little

more than ^ pt. of milk, a pinch of salt, 2 oz, of lard, a few drops
of lemon juice, 2 oz. of sugar.

Add the salt to the flour, break the eggs into the flour with
a spoonful of milk, and mix well ; then add slowly the rest of
the milk, mixing all the time ; grease the pan with a small piece
of lard, and proceed to fry them (they should be very thin) ;
and as they are done put two or three drops of lemon juice
and a sprinkling of sugar on each.

694. Apple Pie — Ingredients — Some nice cooking apples, sugar, some

shred lemon peel, juice or a glass of cider.

Pare and core the fruit having wiped the outsides with a
damp cloth. Then boil the apples in a little water with the
cores until it tastes well, strain, and put a little sugar, and a
piece of bruised cinnamon, and simmer again. In the meantime
place the apples in a dish, a paste being put round the edge ;
when one layer is in, sprinkle half the sugar, and shred lemon peel,
and squeeze some juice over, put in the rest of the apples, sugar,
and the liquor that you have boiled. Cover with paste. You may
add some butter when cut, if eaten hot ; or put quince-marma-
lade, orange paste, or cloves, to flavor.

695. Another Apple Pie —Ingredients— Puff paste, apples, sugar

(brown will do), a small quantity of finely minced lemon peel, and
lemon juice.

Prepare the paste (See Recipe No. 710), spread a narrow
strip round the edge of your baking dish, and put in the fruit
which you have previously peeled, cored and cut into con-
venient slices. Sweeten according to taste and add the flavor-
ing. Cover with a pie crust, making a small hole in the middle,
and place in the oven to bake. When nearly done ice the crust
with the white of an egg, beaten to a froth and spread lightly

I ■'.

iiim..:< M

200

i'liK Uo.MiMON Cook Book.

' #'^

■i^

over it. Sprinkle with white sugar and replace in the oven
until done.

696. Oranga and Apple Pie-Ingredients-Puff paste, oranges,
applet, .«ugar. ^ '

Cover a tin pieplate with puff pastry and place a layer of
sliced oranges, with the pips removed, on it, and scatter su^ar
over them. Then put a layer of sliced apples, with sugar, and
cover with slices of oranges and sugar. Put an upper crust of
nice pastry over the pie, and bake it for half an hour, or until
the apples are perfectly soft. Take the pie from the tin plate
wnile It is warm, put into a china plate and scatter sugar over
the top. °

697- Apple Tart-Ingredients-Puff paste, apple marmalade, i egg.

Lay a disc of puff paste on a round tin, spread a layer (about
hree-eighths of an inch thick) of apple marmalade over it
l.avmg a nm an inch wide clear all round : roll out and cut some
oi the paste in strips the sii^e of a straw ; form a trellis work with
them over the marmalade, then put a border of paste all round
over the rim. Glaze the top of the border and trellis with
beaten-up egg, and bake in quick oven.

f>a^. Rice Paste for Tartlets-Ingredients-? oz. of rice I
tablespoonful of butter, 2 eggs. / ^ • ^i ntc, i

-.i^Ik ""k' !^ "^^ ""^ii tender, drain, place in a marble mortar
with the butter and well whisked eggs; beat thoroughly, and
with the hands make into paste.

^^^' TTol^'fug^n ®'^® Pa«*'"y-Ing''edients-The whites of 3 eggs,

Place the whites upon a plate (beaten with a knife to a stiff
frot ^), just before the pastry is done remove from the oven •
brush with the beaten egg and sprinkle the white sugar upon it'
Return to the oven to set. i^ ' '«..

700. GEase— Ingredients— The yolk of
'nittcr, white sugar.

eggs, a small piece of warm

Beat the yolks and butter together, and with a pastry brush

t^^flU":^^^''^-^^' -it '""''^' '^''^^' '''' ^hitl sugar
u[iiw^ u ana ictUiu 10- uic uvcn ro ary.

^°'- *"lf^.'brtfo?.*^ for Tarts-Ingredients-., «,g. ^4- lb. of flour
Beat the white of an egg to a strong froth, then mix it with

T 4^^^r^-'ii^'W^ '•^^'^'''^'t^^i^.B.-T^'v *4fi

Pastry and Pubi.ixcs.

201

as much water as will make the flour into a vtry stiff paste;
roll it very thin, then 'ay the third part cf half a pound of butter
upon it in little pieces ; dredge with some flour left out at first
and roll up tight. Roll it out again, and put the same propoi-
tion of butter, and so proceed till all be worked up.

702. Genoise Pastry— ingredients— X lb. of the freshest butter, 4

oz. of white sugar, 4 eggs, }:(. lb. of fine flour.

Take the butter, put it in a bowl, and warm it until it can
be beaten with a spoon ; add to it the su};ar, and beat the two
together until a smooth white cream is obtained, then add one
egg, and keep on beating the mixture till it is smooth again,
then add three more eggs in the same manner. Tlie speck of
the eggs should be removed. Lastly, incorporate quickly with
the mixture the flour, and as soon as it is smooth pour it out to
the thickness of half an inch on a buttered flat tin, and put it
into the oven at once. When done (in about ten or fifteen
minutes) turn out the slab of Genoise, and put it to cool, under
side uppermost, on a sieve. There is a great knack in beating
this paste to prevent its curdling. Should this happen, it can
generally be remedied by beating as quickly as possible until
the mixture is smooth again.

703. Chocolate Genoise— Ingredients— icing, }i lb. white sugar,

2 oz. of grated chocolate, and about a gill of water. Genoise pastry
as above, apricot jam.

Prepare the icing as follows : — Put the sugar in a sugar
boiler and add the chocolate and water ; stir over the fire until
the mixture assumes the consistency of a smooth thick cream.
Take a slab of Genoise, spread on the top of it the thinnest
possible coating of apricot jam, then a coating of the icing.
Put it into a very hot oven for rather less than a minute, take
it out, and place it in a cold place to get cool ; then cut it up
with a sharp knife in lozenges or any other shape, and serve
piled up on a napkin.

704. Aimond Genoise— Ingredients— 2 oz. of blanched almonds, n

little orange flower water, 2oz. of fresh butter (warmed), 4 oz. of white
sugar, yolks of 4, and wliites of 2 eggs, 4 oz. of fine flour, essence of

virkilln nr>»*i^f"*t^ 11m TriTTT • — -whifo'; nf ■'> ncrcr^^ l(»mnn inirp, St little

ghee sugar.

Beat in a mortar the almonds, moistening with the orange
flower water to prevent oiling. Beat in a bowl the butter and
sugar, add the almonds and the yolks and whites of the eggs,

JLJi^

*<»mm^

202

The Dominion Cook Book.

'l^f

I I

■^1

be?tinl''l,nlr;Ji''"-?'^^''^"'''^' ''^^^^ ^'^^ ^^"'■- Continue
txating until the mixture is perfectly smooth, then ilnvor it

use icmg made as follows :-Put the whites of the euL^s into t
basin with a httle of tne lemon juice and some of the u^r
th^n nH f "''''"'' "'^" '''''^' ^ ^^-^^den spoon, aiKl as it gets

of brntefiroSv^^H^' "t"'^ l-^"^^^^'^ J^^-^^^^ °^ ^'- consistency
^ih . n. .^ ir'^'^- ^^^>' ^^'^ ^^^"g on the slab of Genoise

ic ^and tako h'^'' F"' '' ''' '^' °^^" ^^^ ^ "^'""^^ ^o set the
slab'^s above ' ""' '' ""^^ '" ' '''' ^'''''' ^'^^^ ^"^ "P the

taste, a l.n.^, <. sweet aln.on^S ^olS ^^ ^^^^^^^3^^

Mixin ^off tt'T T'\'' '^' '^°"'' "^'^'^' ^^"^«" J^'^^e '-^"d sugar.
MX m (off the fire) the sweet almonds, chooped up and the

wh I" H l^'' '^':'^'''^' ^'' ^^'^' t'^^" ^v^^k into it the whites
wh sked to a froth and spread out the batter on a bakingsl ee '

oven, ana cut it out in strips ; serve hot or cold.

of almonds, «/ lb.

706. Almond Pastry (2)-I„gredients-3 or
Initter, 2 oz. <,f loaf sugar, a liule rose water.

wate^r''u'l'Ht^ll!i^"'°"'^'' ^""V' '""^ '^'^^^"g''^'- ^^'^^ a little rose
water till it becomes a thick paste. Spread it on a buttered

tm bake m a s ow oven. When cold dilide it into eight pieces
whipped'cTa:;;! ^'^"^"^^^ ^" ^^^^ P-^' -^ -V- "Uh

707. Pyi-amidPaste-Ingredients-A sheet of puff paste rasoberrv
or^apcot jam, or currant jelly, dried greengages. Ses of bS

,> i^f^ T^ ^^^ puff paste to half an inch thick ; cut or stamp
t mo oval shapes ; the first, the siee of the bottom of the d™h

pyramid , then lay each piece separately on paper in a baking
plate, egg the tops of the pieces, and bake them of a light colo?
When done, take them off the paper, lav them on a LleTu
I li coiQ, set the largest piece in the dish,' put on it eithcT'of the
above preserves, lay the ne.xt size on that Ld more s vce , el
and proceed m the same way with the other pieces till they are

\ PZ-:'^

Pastry and Puddings.

ftAi 4kfli

20J

all placed on each other. Put dried greengages, barberries, or
cherries round, and serve. Instead of stampin- the nieces thev
may be cut with a sharp knife; small pieces may be cutout
round the edges to appear like spires, which will cause the
paste to appear still lighter.

pastry Hour 2 Ib^. „f fresh Initter, the yoll<s of 4 fr.^sh eees " ninches
of salt, the juice of half a lemon, tepid water. ^^ ' " ^

Work the butter in a napkin till it is well freed from water.
Place the flour on the pastry slab in a heap, make a hole in
the midd e of it, put in it the yolks of the eggs, freed from the
speck, salt, the juice of half a lemon, and the fourth part of the
butter cut up in very small pieces; work the paste as quickly as
possible with the fingers of one hand, adding as much moder-
ately tepid water as will make the paste smooth,and of the same
consistency as the remaining one and a half pounds of butter
Jkat the latter out into a flat square piece an inch in thickness ;
roll out the paste to four times the size of the ricce of butter,
lay this in the centre of the paste, which you fold over on each
side, and roll otit again to three times its original size, then
fold over tvvo sides only of the piece of paste, and roll it out
again as before Repeat this operation twice, cover the paste
with a woollen cloth, and let it rest for half an hour. The oper-
ation^of rolling out and folding up the paste is called "giving a
turn. After the paste has rested, two more turns are to be
given to it, and it will be ready.

709. Pastry for Sweet Sanclwiches-Ingredients-7 table-

spoonfuls^ of flour, 7 tablespooufuls of butter, 6 tablespoonfuls of

Place the butter in a stewpan on the stove to melt ; sift the
flour, add the sugar to the eggs (having removed them from the
shell), place the basin containing the eggs and sugar in a sauce-
pan of boiling water and whip the contents a quarter of an
hour ; then remove from the fire ; now add the butter and sift
m the flour, lightly stirring all the time. Bake in tins lined
with buttered paper, put into a quick oven and test with broom
straw.

N. B.— When the butter is on the stove take care it does
not burn, only allow it to melt.

710.

'rF

1 *

Puff Paste— Ingredients— I
nold water.

lb. of flour, I lb. of butter, i egg,

'<^^«'^

' "■"»»^^Jite : -w#*» fiir'

204

The Dominioiv Cc

-OOK.

.-^SfeS

Mix the flinir witli n Im^o , r 1 .. 1

the egg to a very ;i ^wkh COM ^^^^^^^

into six equal jwts rolUhe 1 ' ? "''^ cJ'v.de the butter

the I^utter/ dredging i 1 Lu'. "'"■"I^ ^" °'^^ Part of
rolled in. ^ ^ ' "°"'' ^^^^'^^ ""^il all the butter is

711. Short Crust-IiiiTredients— '/; Ih rf n

o' wl>ac sugar, a pinfh o/'s^lf, y4, ^f I ots'"' ' ""' °^ '^"''^'' ^^ °^-

beafu^r;s^^r:^e^rr^;t^r^^^r^---

water to make the flour into 1 mln ' u"''"^'^ '"'"k or

712. Flead Crust-Ingredients-i 1/ 11, r^f n

to ta.Mo, a glass of water '^ ' °^ '^°"'> ^° "Z- of Aead, salt

the water ; f:.,d^he pa te ove Lree"ime°'h '"^" "" ""'''' ^'^^
ronn^g pio, roll out, and it i ready for u^e'' Tr ''-n'.'' ''''^ '
extremely light if well prepared '"' ""''^^ ^"^ ^^""d

?i3- Dripping- Crust for UB+r^ft«^» ■•

twice. l)e sure to use good I--- ^1^^""^' '"'P^^^ this
shor. est, half a ..^^ISl/^^j'^l^Z,^ l[ ZZ' "" '

714. Suet Crust ftor Meat P.«ri^-

'1-r. 50Z. of iK.efruc^?HuIe^T*''"^^~^"Sredients-8 oz. of

^o^^:tii^;:i:'^ ^i^;ri,i°s ^^^i ^-^ -^^ -^^h the

cold water and make h no Tolst'- S '^? ^'^ ^'^^^^^ ^ ''ttle

niay mix it with an eg^ the, L?? •.^'''^ ^°^'^^^^^> «^ yo"
board pretty well to preve^it ffron/ :^' i' ^''' '°^^' «°"^ 'he
thickness wanted. iZl'l t^Z ^--- "^' ^f -^°" " ^° ^^e
ou the dish, it will be apt to crack ^"''''' ''°''' ^^°'^ " ^^P"^

Phsirv A.\n I'auDiNGs.

20S

n egg, and

tlic butter

>ne part of

ie butter is

I'uttcr, 2 oz.

^af sugar ;
fi milk or
ite lightly,
ar can be

f flead, salt

the Hour ;
>'iiite with
l11 with a
be found

nts— 1 lb

o a sheet
3eat this
ted for a
ed.

— 8 oz. of

with the
s a little
ard and
quarter

rarm, a

or you

5ur the

to the

be put

716. FiaUy Crust for Pics or Tarts— Ingrerlicnts—i lb. ol

flour, Yi. lb. butter, i|< tcaspoonfuls baking powder, 2 eggs, % pt,
of water.

Mix the baking powder with the flour, whip the wliites of
the eggs to a stiff frotli, tlicn add to the flour and mix into a
stiff paste with quarter of a pint of water ; flour the paste
board, and roll out the paste to a thin sheet, divide the butter
into three, take one part and spread over the paste, spriiikle a
little flour over and fold into three, roll again and spread
second portion of butter, fold as before and add the rest of the
butter, fold again and roll the thickness r-equired ; bake in
quick oven.

717. Butter Crust for Boiled Puddings -Ingredients—;^ lb.

of (lour, 3 oz. of butter, a gill of water.

Make the flour into a paste with the water, roll thin and
place the butter upon it cut in small pieces, sprinkle a little
flour over and fo!d the paste, roll again into a sheet the thick-
ness required.

718. Baked Suet Crust- Ingredients— Equal proportions of sifted

flour and beef suet, sprinkling of salt.

Shred beef suet very thin ; tnke equal proportions of sifted
flour, roll a little suet with a little flour; put it aside as you do
it, and continue the process until all the suet and flour are
rolled together into flakes ; gather them into a heap on the
board, sprinkle them with water, using as little as possible, to
make the mass into paste ; when it is worked into a smooth
paste, beat it a little with the rolling pin, and roll out as thin as
possible; fold it over to the required thickness, and put it on
the pie ; bake rather quickly, This crust should be eaten before
quite cold, and, if properly made, will be a very good and light
puff paste.

719- Spanish Fritters— Ingredients— Crumbs of a French roll,
cream, nutmeg, sugar, pounded cinnamon, i egg, butter and sugar
sauce.

Cut the crumb of the French roll into lengths about three-
quarters of an inch thick, in any shape you please. Soak in
the cream, nutmeg, sugar, pounded cinnamon and egg. Fry
a nice brown and serve with the butter and sugar sauce.
/20. Cream Fritters — Ingredients — 3 tablespoonfuls of potato flour,

. .^» «f .^ :il. « ...l-_l, IK- _r . . _r . r. i_

1 i".. vt ii'.-r,- i!ii::\, s. « liuic cy^s, yuin.i ul 4 ej^b^, 'J- piit oi vcSy ircsii
butter, powdered white sugar to taste, a few drops of essence of
almonds, bread crumbs.

sSa

StS,"^.'

■^mmm f;mmimiM'tx-mi, -.m^

306

TnK l)o.\iiNio\' Cook Book.

.n l.ird and sctvc sprinkled wit'h while sug"" ' ''^ ' ""^ "'^°'
'"■ "^^Z.'^''^^T'PSl7:r,l 'rl''-'«"'"'t "f "•«, 4 well

Grate the !)read crumbs and add th^ hnt .,,;ii
and when cold add the yolk sn- -u- n, i ''' """^ '"'^^^'^

and when done serve vmr'nSrbu1,er'"f- '"'^ ^'^'^"^'
round. ^^ ^'^^'^'^ '^"d sugar poured

723. Custard Fritters -Inrrrcdionf. x-oii r o

of flour, >i a nutmeg, 'alt I m of i7l' "^ ^ '^^s, I spoonful

sugJr. *^ """ ''"'' "■''™ '^°"= sprinkle with white

black pepper, y, II,. <,f gr'Sm IP. rml?rej,"f '"'''';!'=• C'™''"'
egg,, and whites of 2 b Jen ,<■ a f?o,h! °al,, fc' '""'^ "' ' " 3

biack";,*;er'"vr„ ^thT^r s 'i;^ ''■•'""' ?'^^--' -^

sufficient flour to form a th ck naste ,h^ T P''"""'' '"'° "
and work into it the Fame an rht.iL ? ?'"= " "^^ '^e fire
whites of the elg. I eMh'o '-''', --"f ""'" "'^ ^""'^ ""d
and proceed to^l^ h, dro'p'pin^pSS o^lt^tStr/f fS

'•:# -^^

ita«L^lZ^'!2^^****r^^^^^'^

»t - >■ w mii i'- i Aa iiNit.^.

Pastry and Puddings.

207

nut into plenty of hut lard. .Serve sprinkled with very fine
salt.

725. Raspberry Fritters -Ingredicnti—Cruinhs of a French roll,

t pt. of hoilinj; crc.iin, yolks of 4 eggs, well bcatt-n, r.ispherry juice,
some blanched sliced almonds.

Grate the crumb of tix' French roll, and mix with the
cream. When cold add the yolks of the eggs. Mix altogether
with the raspberry juice ; drop them into a pan of boiling lard
in very small quantities. When done stick over with the
almonds.

726. Almond Puffs— Ingredients— 2 oz. of sweet almonds, a little

orange flower water, whites of three eggs, some sifted sugar.

Blanch and beat the almonds, moistening with a little orange-
flower water; whisk the whites of the eggs to a froth, strew in
sifted sugar ; mix the almonds with the sugar and eggs, and
continue adding the sugar till the mixture is as thick as paste.
Lay it in cakes and bake on paper in a cool oven.

727. Puffs for Dessert— Ingredients -r pt. of milk and cream,

the white of 4 eggs beaten to a stiff froth, i heaping cup of sifted
flour, I scant cup of powdered sugar, add a little grated lemon peel
and a little salt.

Beat these altogether till very light, bake in gem pans, sift
pulverized sugar over them and eat with sauce flavored with
lemon.

728. Plain Puffs— Ingredients— Yolks of 6 eggs, i pt. of sweet milk,

a large pinch of salt, whites of 6 eggs, (lour.

Beat the yolks of the eggs till very light, stir in the milk,
salt and the whites beaten to a stiff froth, and flour enough to
make a batter about as thick as a boiled custard. Bake in small
tins in a quick oven.

729. Spanish Puffs -Ingredients— A teacupful of water, atablespoon-

ful of sugar, a pinch of salt, 2 oz. of butter, flour, yolks of 4 eggs.

Put the water into a saucepan, the sugar, salt and butter;
while it is boiling add sufficient flour for it to leave the sauce-
pan ; stir in one by one the yolks of the four eggs ; drop a
teaspoonful at a time into boiling lard ; fry them a light br)wn.

730. CrCam Puffs- IngredieiUa— 1 pt. of water, y^. \h. of butter, |4'

lb. of sifted flour, 10 eggs, i small teaspoon of soda, mock cream,
cup of sugar, 4 eggs, i cup of flour, i qt. of milk flavoring.

Boil the water, rub the flour with the butter; stir into the

208

'i'HK iJnv

■I'oK..

' i

I if I

.T,f L'^''"^VI '"""■ ,"''"'" '' "'■'^'o-'" ^ !'*= "'"^h remove frcm
oda It, n r """' "" '"'" " ""•■ '•^■'1 heaton eggs andX

"' °c;;*'s"t*i®sur",*^!u;^"''''''"^^ ""•' j"'-^f 4 oranges. 2 lbs.

Grate the rind of thM)rinirr.<; iri,j fk ^

...ate a .h,ck !„„„ ; „„ ,^,|, ,h»ii„B |°'„,u',"' " '""'■• "•■"■"■ '"

the white of egg to a very stiff froth, put it into you Low! .^M
'^^remarnvv^egss, w,th the rinds of the el„rg ated^ Mi^

r,rc;:5- rs-,e7LSo;e^ - - -^^^^^^^

la.et1"™t^tn VoSer"''Bc'ar,,''e T^ ""?'>A'^^ ^'-°-
<!^iff• f-^fU J r lubcintr. beat the white of the chq to a

'quantities n„.i balce "„ a^low ovcnf ' " ""'" '" ""^ ™'-^"
735- Lemon Choeseca.i"«s- ^ rr 1 t^ ^

beaten fine. ^^ ' ^ "" '^' "'^ ^''^^'^ ^""er, and some curd

^1^'

Pastrv and Puddinos.

309

Mix ., together, lay a ;.■ ' ,)aste oti the pattypans, fill them
half full, and hake them. Orange cheesecakes aro done the
same way ; but the peel must be Ijoiled in two or three waters,
to take off its 1 * *'■ taste before it is put in.

736. Ourd Cheesecakes— IngrcdicnU- 2 f|t>. "f milk, ;.. lb. of

liutter, salt, sugar, 3 rolled l)i^nii*s, a little spice and cIdvcs, 8 i'g^«
(using only i whiles), 2 npoonfuh- 'f orange flower water, ^ lb.
of currants.

Turn the milk; then dry the curd by pouring it througl. a
sieve; put it in the pan and rub iti the butter, add the salt, sugar,
biscuits, spice, cloves and eggs, well beaten U[) in the orange
flower water; wash all well together through a coarse sieve,
adding the currants.

737. Maids of Honour— Ingredients- TufV paste, i lb, of sugar

(white), yolks of 12 eggs, i oz. ofswf'l ' 'inched almonds, bitter
almonds, 4 tablcspoonfuls of orange 1I. ■ '.iter.

Line small tartlet tins with puff] 1 d fill with tli . mix-

ture; beat the sugar with the yolk in a mortar, adding the
almonds and orange flower vvater ju t before filling the tarts.
Bake in a moderately heated oven.

738. Almond Tarts— -Ingredients— Swcft almonds, sugar (I lb. of

sugar to 1 11). of almonds), grated brc^ 1, nutmeg, cream, and the
juice of some spinpch to color.

Blanch and beat fine the almonds wii 1 the other ingredients.

Bake in a gentle oven, and when done ornament with sliced

candied orange or citron.

739. Greeng^ase Tart— ingredients— Some greengages, sugar, '/2 a

glass of water, short paste, 2 whites and ' yolks of eggs, I oz. of
butter, oz. of sugar, a pinch of salt, flour, r "e-

Stone the fruit and stew them for an iiour, with plenty of
sugar and the water. Make a short pa-te with o.ne of the
whites and the three yolks of the eggs, tli butter, sugar, salt,
water and flour (^uan^. suff. Roll it out t< the thickness of a
penny piece, line a tourte mould with it uni; ng the joints with
white of egg, fill it with rice and bake it. ^ 'hen done remove
the rice, put in the stewed fruit, and serve.

740. Raspberry and Currant Tartlets

•^aste. white of I and vo!k> of thref fpcs? i
butter, a pinch of salt, and flour quant. st(ff.,
berries and currants, syrup, sugar.

Ingredients — Short
i. of sugar, I oz. of
ncooked rice, rasp-

Make the short paste in the above proportions; work it

lA.

(

J i^^

tiV

_^H '^^E Dominion Cook Rook.

n'ghtly, roll out to the thickness nf n .,n...f r ~~ "
some pattypans with i n ) i I? ,^"'^''^'' "^ ^" '"ch. Line

their .^.ape' and tie tLm^n ^ "5"°"^^^ ^'^^ ^" keep

■RemovetL^talks o ^h;rLnU•i;^.^^^ "^""^ ^''^ ^°"*^

syrup made with the sL'r c^n n v L f ^,^"'-'-''^"tS' ^cld some

each with the fruit, putS ."?o' et-efto^::t iL'" f'' '"
They may also be served cold. ^ ' ''^"^ ^^''^e.

joints carefully Jvith th^^ii.rc^^'e^^'fill^^he' mo^ir'^K^' ^-'^
and bake it. Stone the cherries inH ^^ V J, "'""'^ ^^'^h nee
and cochineal to give them a '^ce color R^'"^ ''''^'. '^' '''^'''
put m the stewed cherries. Serve hot or cold '' ''' "■'" ^"^

as t^1eM;^m'^i'^^:,r:;;:,'^^3:o;ff ^' ''"^t^ ^'-- -

^nto cold water with the uice of . 1 ' '"" ^' ^'^'^ ''^'"^ ^one

prevent their turning bronH''^n" "'^''''"^ '"^^ ^^ ^°
one pound of sugar and one au^rf 'f V T'P ^'''''^^ ^^'it^
the apples into this, w th the t1."n ir?d T"1 ''°'''"S hot, put
three cloves. As soon as f h, v n ^ °^. ^ ^^^"^^" '-^"^I two or

taken that they doZ br .k^t^k^^^^^^^^
to get cold, then set the s y't on h- 1^''' °"' '"'^ ''""" '^'"^
some short paste with he nhi ^-^''^ ^° '"^^"^e. Make

roll it out to^ t,:^:^J^::::^^^i;^or, ^ U,my and

pattypans with it, fill them wi h SlIi / ''^'- ^me some
shape; bake then in a Serate ov^^ n ^ '"' '^ ^''P ^heir
rice, and place on each Slirhnlf ^" ?""''?■ ^^"^°^e the
uppermost, pour a S of til 'I i '" ?^^'' '^" concave side
and lastly, pit a pfece o? utn i or cm^ f ^'7,^ "" ^^^'^ ^^--^"^^
each apple. ^ '^'"^ °' ^""^^"^ J^lly m the cavity of

apple ma.-malacJe,

'*'• *?K ,:^r '"-'"«-*">-P-.ff paste,

h--

^^^■* irw^^gm^''

^^^^

Pastry and ruuuixos.

21 I

inside a layer of apple marmalade a quarter of an inch thick,
reel and core the apples, cut them in slices a quarter of an
inch thick, trim all the slices to the same shape, dispose all
these over the marmalade, overlapnin^r each other, and in
some kind of pattern ; strew plenty of sugar over, and hake in
a quick oven till the apples are a good color.

744. Apple Tart (2)-Ingre(lients-Short paste, 6apples, thin rind and

jiucc of a Icmun, white sugar, 4 or 5 eggs.

Line a J^an mould (a flnt tin with an upright edge one inch
to one and a half inches high) with a thin crust of short paste.
Stew the peeled, cored, and quartered apples with a little
water, the thin rind of the lemon, and white sugar ^/uan/. suff.;
when quite tender, beat them up with a fork ; add the juice and
grated rind of the lemon, and work \n one by one the yolks of
the eggs, pour this mixture in the mould, and bake in a quick
oven about half an hour.

745. Apple Tart (3)— Ingredients— Some uncooked rice, apple mar-

uialade, apricot jam, icing, glace sugar, white of eggs.

Line a flan mould as above, fill it with rice, and bake it ;
when done remove the rice and garnish it with a layer of apple
marmalade. Spread over it a thin layer of apricot jam, and
over that a thick layer of icing, made with the glace sugar and
whites of egg beaten up. Put the tin in a very slack oven, just
long enough to set the icing without coloring it, and serve cold.
It may be ornamented with blanched pistachio nuts, strips of
angelica, and candied cherries laid on the icing, before put-
ting the tart in the oven.

N. B. — To make icing, as much sugar should be beaten up
with the white of egg as it will absorb until the mixture is of
the consistency of the thickest double cream ; whereas to make
meringue, not more than half an ounce of sugar should be used
for each white of egg.

746. Apple PufFetS— Ingredients— 2 eggs, i pt. of milk, sufficient

flour to thicken, as waffle batter, l>^ teaspoonfuls of baking powder.

Fill a teacup alternately with a layer of batter and then of
apples chopped fine ; steam one hour. Serve hot, with flavored
cream and sugar.

747- Apple Turnovers— Ingredients— I lb. of flour, 5 oz, of drip-
ping or butter, small teaspoonful of baking powder, 4 apples
(allowing i for each turnover), 4 teaspoonfuls of brown sugar.

212

The Domi.nk',' Cook Book.

I are, core and slice the apples. Mix the hakiix^r powder
into the flour, then add the dripping or butter, mi.KinL' well
together. Moisten with cold water and stir to a paste. ' Roll
out, cut mto circles about seven inches in diameter. Put the
apple on one of the rounds and sprinkle with sugar. Moisten
the edges of the paste and shape in the form of a turnover

H i

*■':

lift

i^ '>

! \l

; powder
ing well
i. Roll
Put tlie
Moisten
/er.

-:-^-r>s^, DESSERT ksT^V^

CAX^^CSA:KA^£K»3E3ES2uKAJK.

748. Oranges.

Oranges may be prepared for table in the following manner :
—Cut gently through the peel only, from the point of the
orange at the top to dent made at the stalk at the bottom,
dividing the outside of the orange into cloves or sections, seven
or eight in number. Loosen the peel carefully, and take each
section off, leaving it only attached at the bottom. Scrape the
white off the orange itself, and turn in each section double to
the bottom of the orange, so that the whole looks like a dahlia
or some other flower.

749. Almonds and Raisins.

Serve on a glass dish, the raisins piled high in the centre.
Blanch the almonds and strew over them.

750. Frosted Currants.

Froth the white of an egg or eggs, dipping the bunches into
the mixture. Drain until nearly dry, then roll in white sugar.
Lay upon white paper to dry.

751. impronriptu Dessert.

Cover the bottom of a large glass dish with sliced orange ;
strew over it powdered sugar, then a thick layer of cocoanut.
Alternate orange and cocoanut till the dish is full, hea^jing the
cocoanut on the top.
7<;2 Dessert of Apples-Ingredients— i lb. of sugar, i lb. of finely

flavored ripe sour apples, i pt. of rich cream, 2 eggs, >2 cup ol

sugar.
Make a rich syrup of the sugar ; add the apples nicely pared
and cored. Stew till soft, then mix smoothly with tb.e syrup
and pour all into a mould. Stir into the cream (or if there is
none .at hand, new milk must answer), the eggs well beaten,
also' the sugar, and let it just boil up in a farina kettle ; then
set aside to cool. When cold take the a:;ples from ihe mould
and pour this cream custard around it and serve. If spice or

21?

^ -^
5 s

im* ,i BL

fel#

2T4

The Dominion Cook T^ook.

ill t'

navoring is agreeable, nutmeg, vanilla, or rose water
used.

can be

;53. Bananas.

Make with boiling water a quart of strong and sweet
lemonade, usuig only the juice of the lemons. Soak half Thux
of gelaune one hour in a small cup of cold water ; stir it into t e
bo.lmg lemonade and set ,t where k will cool, b'ut not harde
Cut three bananas in lengthwise halves and lay them in a
mould wet with cold water, cover them with half 'the [ 1 y and
set the mould upon the ice until the jelly sets. Tl en slice
in three more bananas and pour in the remainder of the iellv
Serve with cream or soft custard •' ^"

wntil^"^'? f.'.r^' ""''^ "" '^"'^"^ '"P °^ '"-^^ '-^"d a scant pint of
water. Let the syrup come to the boiling point and boil rauidlv
for ten minutes. Pour the hot syrup over is many red ba'Xas
cut m thin slices, as it will cover.' When the syrTfs cold se ve
the bananas with whipped cream. Many fresh fruits arf much
more delicious sweetened with cooked s/rup like this Tan wit
raw sugar. Oranges are especially nice cut up and served n

orangT^eel. '^" '''"^' '^ ^"" ^^^^' "'^^ ^ ^'^^^ g^^teS

754. Apple Gmger-Ingredients_2 lbs. white sugar. 2 lbs hard
apples, nearly I qt. water, I oz. of tincture of ginger
Make a rich .syrup of the sugar and water, adding, as soon as
It boils, the ginger. Pare, core and cut the apples into quavers
or p^ces to suit the fancy, plunging into cold'Lte; to p'.xse ve
the CO or, then boil in the syrup until transparent. (Ireat cJe
must be taken that they do not break, as this would spoil he
appearance. Place in jars and cover with the syrup, put into

fdrde'Sr "' "'^ '''"'''''' '' '' ^^^-^ ''^^y ^' -y tin!:

755 A Dish of Mixed Fruits.

Select a handsome dish, put a table glass in the centre cov^r
with moss or leaves Place a nice pineapple upon the top o
the glass, and round it apples or pears with leaves between
then plums mingled with grapes. Much taste can be d LpS
m the arrangement of ihc fruit. u.spid>ea

756. Strawberries and Cream.

Pick the fruit ca.efully (which should be ripe, but not too

••iT^^W^S' ^if,-^-*"

Dessert.

215

can be

much so), and put into a dessert dish, sprinkle two tablespoon-
fuls of white sugar over, then pour over the cream, allowing one
pint to every three pints of fruit.

757. Dish of Figs— IngreJicnls— I cup of sugar, ;_j of a cup of water,

j^ of a teaspounful of cream of tartar.
Let the sugar and water boil until it is a pale l)rown color ;
shake the basin in which it is boiling gently, to prevent it burn-
ing, but do not stir ic at all until just before you take it from
the fire, then stir in the cream of tartar. Wash and cut open
some figs ; spread them on a platter, then pour the sugar over
them. Take care to have each fig covered ; set them in a cooi
place till the sugar has time to harden.

758. A Dish of Nuts.

Arrange them piled high in the centre of a dish ; a few leaves
around the edge of the dish will greatly improve the appearance.
In dishing filberts serve them with the outer skin on. If wal-
nuts, wipe with a damp cloth before serving

759. A Dish of Strawberries.

If there are any inferior ones they should be placed in the
bottom of the dish and the others put in rows to form a pyra-
mid, taking care to place the stalks downwards. A few fern
leaves placed at the bottom of the dish before building the
pyramid will add to the good appearance of the dish.

N. B.— Secure the fruit with long stalks as they will sup-
port the pyramid.

760. Dish of French Plums.

Arrange on a glass dish with highly colored sweet-meats,
which make a good effect.

i 11

., (3ilfflWBif(ffi«ll?>:^^

-^^^ SWEET DISHES

%4t
^1^'

illlilliiillllfll^

761. Souffle of Bread and WaJnuts— Ingredients— 30 sortk<f

and quite fresh walnuts, 2 oz. of white bread crumbs, ^ lb. ~.,i
butter, the same quantity of sugar, 6 eggs, and yi a cupful of sw.'^t
cream.

Either pound or grate the walnuts with the fine skin which
IS on them ; soak the broad in milk, and squeeze it, beat the
butter to cream, and add one after another the yolks of the
eggs, then- the sugar, bread, cream, and nuts, beat all the
ingredients well together, and stir in lightly the whites of the
eggs whipt to a stiff froth. Put into a proper scuffle fornn,
and bake it an hour, serve the moment it has properly risen.

762. Devonshire Junket— Ingredients— 2 qts. of new milk, 4

dessertspoonfuls of sugar, 6 dessertspoonfuls of prepared rennet,
clotted cream, a little nutmeg.

Just allow the milk to become blood warm, and set in
a deep dish, now add the sugar and rennet, stir well and put
aside to set. When required for use. cover with the cream and
a sprinkle of nutmeg.

763. OrangfC Souffle— Ingredients — 6 oranges, sliced tnd peeled,

sugar, custard, yolks of 3 eggs, a pt. of milk, sugar to tas^e, grating
of orange peel for flavor, white of the eggs.

rut into a glass dish a layer of oranges, then one of sugar,
and so on until all the oranges are used, and let it stand two
hours ; make a soft boiled custard in the above proportions,
and pour over the oranges, when cool enough not to break the
dish. Beat the whites of the eggs to a stiff froth, sweeten to
taste and pour over the top. Serve cold.

764. Apple Charlotte —Ingredients — Some good cooking applcr,,

sugar ( I lb. of apple pulp to }4 lb. of sugar), lemon flavoringi fried
bread.

Bake good cooking apples slowly until done ; scrape out all
the puip with a teaspoon, put it in a stcwpan in the above pro-
portion ; stir it until the sugar is dissolved and the pulp stiff.

ai6

S^r-'.

Sweet Dishes.

217

Take care it does not burn. Add a little lemon flavoring, and
place the apple in the centre of a dish, arranging thickly and
tastefully round it neatly cut pieces of the carefully fried
bread If it is desired to make this dish very nice, each
piece of fried bread may be dipped in peach jam Rhubarb
Charlotte may be made in the same manner. The rhubarb
must be boiled and stirred until a good deal of the watery
portion has evaporated, and t.ien sugar, half a P^^f j;^ "";:
pound of fruit, being added, it should be allowed to boil until
it is thick.

^Ae rtharlotte Russe— Ingredients— >^ an oz. of isinglass, i pt. of
^^^- ^mi* s?ga7and "ilia to^aste. I pt. of cream, Savoy biscuUs. a
few ratafias.

Dissolve the isinglass in the milk ; whip the creaiii to a
strong froth, and when the isinglass and milk have cooled and
become a little thick, add it to them, pouring the cream wi h
Lee into the bowl, whipping it all the time. Grease a mould
(which must be scrupulously clean) and place Savoy biscuits
n each flute; sprinkle a few ratafias at the top, and when
nearfy cold pour in the mixture. Serve with preserved
peaches.

^66 Ofanee Fool-Ingredients-Juice of 3 Seville oranges, 2 well
^ be?t"n eggs: " pt. of cream, a little nutmeg and cinnamon, white

sugar to taste.
Mix the orange juice with the eggs, cream and spices.
Sweeten to taste. The orange juice must be carefully strained.
S^t the whole over a slow fire, and stir it until it becomes
about the thickness of melted butter ; it must on no account
be allowed to boil ; then pour into a dish for eating cold.
767 Gooseberry FooB-Ingredients-i c t. of gooseberries, water,
sugar, I qt. of cream, macaroons or ratafias.
Pick one quart of quite young gooseberries, and put them
into a iar with a very little water and plenty of suga- ; put the
a into a saucepan of boiling water till the fruit is quite tender
he'beat it thrUg^^ a cullender, and add g-dua ^ « ^^^
of cream with sufficient sugar to sweeten ; garnish the dish
with macaroons or ratafias.

„e.9. Flummery (n-Ingredients-i or. bitter almonds, i oz. of sweet,

^^^- ^^m!^^, I pt- jelly .tock, sugar to taste, i pt. thick cream.

Blanch, and then throw into cold water, the almonds ; take

•«ss»-

tfc

218

The Dominion Cook Book.

them out and l)eat them in a marble mortar, with a little ro»€
water, to keep them from oiling, and put them into the jelly
stock. Sweeten with white sug.'r ; when it boils strain it through
a piece of muslin, and when a little cold put it into the cream,
stirring often till thick and cold. Wet moulds in cold water!
pour in the flummery and let them stand six hours before
turned out ; if made stiff wet the moulds, and it will turn out
without putting them into warm water, which destroys their
brightness.

769. Flummery (3)— Inj^redients— 3 large haiulfiils of small white

oatmeal, i large spoonful of white sugar, 2 large spoonfuls of orange
flower water.

Put three large handfuls of very small white oatmeal to steep
a day and night in cold wa* ;r ; then pour it off clear, and add
as much more water, and let it sta id the same time. Strain it
through a fine hair-sieve, and boil it till it is as thick as hastv-
pudding; stirring il well all the time. When first strained, put
to it the white sugar, and flower wrter. Pour it into shallow
dishes ; and serve to cat with milk, or cream and sugar. It is
very good.

770. Rice Flummery- Ingredients— I pt. of milk a tmall piece of

lemon peel and cmnamon, rice, flour, sugar to taste, a dessertspoon-
ful of peach water or a bitter almond beaten.

Put the lemon peel and cinnamon into the milk and bring to
a boil, mix with a little cold milk as much rice-flour as
will make the whole of a good consir ■ - sweeten, and add
the flavoring, then boil it observing it ^. ot burn ; pour in
a shape or pint basin, removing the spice. When cold turn
the flummery into a dish and serve with cream, milk, or custard
round.

771. isinglass Blanc-Mange— Ingredients— i oz. of isinglass

I qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to
taste, 2 oz. of sweet and i oz. of bitter almonds.

Boil the isinglass in the water till it is reduced to a pint ;
then add the whites of the eggs with t'-e rice-water to prevent
the eggs poaching, and sugar to taste ; run through the jelly-
bag; then add the almonds; give them a scald in the jelly,
and pour them through a hair-sieve; put it in a china bowl;
the next day turn it out, and stick it all over with almonds'
blanched and cut lengthways. Garnish with green leaves or
flowers.

-'i^it^^itftiMMiMi..

Sweet Dishes.

219

772. Olear Blanc-Mange- Ingredients- I qt. of strong calfs foot
jelly, whites of 4 cgt;s, i oz. of bitter ami I of sweet almonds, a
spoonful of rose watei, 3 spoonfuls of cream.
Skim off the fat and strain the calf's foot jelly; beat the
whites of the eggs, and put them to the jelly ; sit it over the
fire, and keep stirring it till it boils ; then pour it into a jelly-
bag, and run it through several times till it is clear ; beat the
sweet and bitter almonds to a paste, with the rose water
squeezed through a cloth; then mix it with the jelly and the
cream ; set it over the fire again, and keep stirring it till it is
almost boiling ; then pour it into a bowl, and stir it very often
till it is almost cold ; then wet the moulds and fill them.

-"; Rice Blanc-Mange— Ingredients— 6 oz. 01" the best rice, I pt.

774.

of water, ,'2 pt- of milk or cream, 3 oz. of white sugar, vanilla
flavoring, any kind of preserve.

Put the rice into a pipkin with the water and let it sim-
n^.er slowly in the oven for two or three hours. Then add the
I ream or milk, sugar and flavoring. Boil up over the fire, and
pour into a mould. When quite cold serve with any kmd of
preserve.

, Cornflour Blanc-Mange-Ingredients— 4 or 5 tablespoon-
fuls of cornflour, a little over a qt. of milk.

Mix he corn to a stiff paste with a litde of the milk. Put
rest of the milk in a stewpan and set on the fire. Put the nnd
of a lemon in to infuse. Add sugar to taste, and when on the
point of boiling, strain, and add to the corn flour ; return to the
stewpan and boil ten minutes. Wet a mould and pour the
blanr mange into it. Serve with jelly, or milk and sugar.

77? Boiled Custard — Ing'-edients— I qt. of sweet milk, a stick of
cinnamon, rind of i lem. a few laurel leaves or bitter almonds,
sugar to taste, yolks of 8 c^^s, whites of 4.
Boil the milk with the cinnamon, lemon rind, and laurel
leaves or bitter almonds, and sugar. Beat the yolks of the eggs
with the whites, add a little milk and strain into another dish.
When the milk boils remove from the fire, and strain ; then
add the egg to it. Return the whole to the saucepan and set
on the fire, stirring diligently. Let it come to the boiling point,
then pour into a jug and stir till nearly cold, It should ue as
thick as rich cream. Pour into glass, grate a little nutmeg over
them and serve.

;li»**~~*«i.

320

The Dominion Cook Book.

1 1 '

776. Boiled Al!»nond Custard -Ingredients— 4 bay leaves, i pt.

of crenm, a stick nf cinnamon, i pt. of milk, i (Im/. bitter and 2 doz.
sweet almonds, 4 whole ej^'t^s, 8 yolks of eg[^'.s, white sugar to taste.

Put the bay leaves with the cinnamon, cream, and milk into
a cle;>n saucepan on a slow fire, till tlioy Loil. While this ir,
doing grate the sweet and bitter almonds into a basin, break in
the whole eggs and the yolks one by one into a teacup, and as
you find them good, put them into a basin ; mix in sufficient
loaf sugar in powder to sweeten it to your palate, whisk all well
together, and when the milk boils take it off the fire for a
miiiute or two before you put it in; mix it well with the
whisk, and strain it through a hair-sieve into the saucepan
that the cream was boiled in. Put it again on the fire, which
must be slow, and stir it well till it begins to thicken, (it must not
boil, or you will spoil it) ; remove it from the fire, and keep
stirring it well till it is cool, otherwise it may curdle. As soon
as it is cold you can put it into the glas: cs or cups ; grate a
little nutmeg on the top of each.

777. Almond Custard— Ingredients— i ])t. of new milk, i cup of

pulverized sugar, % lb. of almonds blanched and pounded, 2 tea-
spoonfuls rose water, the yolks of 4 eggs.

Stir this over a slow fire until it is of the consistency of
cream, then remove it quickly and put into a dish. Beat the
whites with a little sugar added to the froth, and lay on top.

778. Grange Custard— Ingr .'•/jnts— i Seville orange, 4 02. white

sugar, yolks of 4 eggs, i pt. cf boiling cream, preserved orange.

Boil the rind of half the orange very tender ; beat it in a
marble mortar very fine; put to it the juice of the orange
and the sugar with yolks of the eggs. Then pour in
gradually the boiling cream. Continue beating until cold.
Pour into custard cups and stand in a dish of hot water. Allow
them to stand until they are set, then take them out and gar-
nish with some preserved orange on the top and serve.

779. Frozen Custard with Fruit— Ingredients— 2 pts. of milk,

same of cream, 6 eggs, 3 teacups of sugar, i pt. of berries, or peaches
cut up small.

Let the milk nearly boil : lieat the yolks of the eggs with
the sugar and add the milk by degrees. Whip the whites of the
eggs to a froth and add to the mixture ; put all in a saucepan,
stirring till it is a nice thick and smooth custard. When per-

Sweet Dishf.s.

fectly cold whisk in the cream a.ul freeze. If the '^"Jtard is
aUovved to freeze itself, stir in the fruit after the second beating.

780. Custard -lnKrecUents-l>^ qts. rich milk. I cup sugar, y^ boK

eeiaiine, 4 •■"t'g'^> vanilla to t.islc.
Dissolve the gelatine m the nnlk ; ^^^^'^^ >'^^'^\^"/l,3,'
let it come to a boil, then remove fronj the hre. ^Vhen um^I,
add whites of eggs. etc. Pour into mould. 1 o be eaten with
cream, if preferred.

781. Baked Custard-Ingredicnts-Some nice pastry, 4 eggs, 3

eills of new milk, sugar to taste.

Line a good sized dish with the pastry ; beat the eggs
well add slowly the new milk, sweeten to taste ; pour on to
rhe paste ; bake in a moderate oven. Can be eaten hot or
cold.

«R, rhocolate Custard-Ingredients— l qt. of milk, yolks of 6
^ eggs 6 !fblespoo"f" of sugarf ■/. a cup of grated van.Ua chocolate.

Boil the ingredients tmtil thick enough, stirring all the tmie.
When nearly cold flavor with vanilla. Pour into cuij, and
put the t^ Jes of the eggs beaten with some powdered sugar

on top.

«Q, O^oonlate Cream— Ingredients— Yolks of 6 eggs (strained), 2

^'3- ^oro^^owd^e?:^?e'?ugar,'a oz- of g-ted cho-'ate. J pt. ofmUk

4 sheets of best French gelatine dissolved m a little milk, i pt. 01

well--.vhippod cream.
Mix the yolks of eggs with the sugar and chocolate, add t le
milk se tVe i^ixture on the fire in a double saucepan, the
ot^ er'one filled with hot water, and kept stirnng till the cream
Sens • add the dissolved gelatine and stram it mto a basiti
put th"s over ice. stirring till the mixture begins to set. then add
fhe well-whipped creanr Put a mould in the ice, pour in the
cream cover it with ice, and when quite set, turn it out and

serve.

,S. Coffee Cream-Ingredients-i brcakfastcupful of made coffee,
^^^- ^tttT^^^tS:^Y^ Pt of koiled milk, 8 yolks of eggs, a pinch of
salt, Yz lb. sugar, 2 0/.. of dissolved gelatine.
Put the coffee into a stewpan with the milk; add the yolks,
salt and niAr- <=tir the cream briskly on the fire until it begins
tfthkken rYtir for a minute longer' and then run it through a
s^LveTnto a basin, add the gelatine, mix and set the cream m a
mould embedded in rough ice.

•f E

222

TuE Dominion Cook Book.

785. Lemon Cream -Ingreflicnts—i pt of thick cream, yolks of 2

t'Kti''. 4 '" '^1 line sugar, rimi of one lemon cut thinly, juice of the
lemon.

Well beat the yolks and add to the cream, sugar and rind
of the lemon ; i)oil. and then stir it till almost cold ; put the
juice of the lemon into a dish and pour the cream upon it, stir-
ring until quite cold.

786. Lemon Cream Solid-Ingredients— J^ a j.int of cream, the

juice of 3 lemons and the rind of 2, ■</ Ih.of loaf sugar in smalilumps.

Rub the sugar oti the lemons, and lay them at the bottom

of the dish, pour the lemon juice over, make the cream a little

warm, then, standing on a chair, and with the dish on the

ground, pour the cream on so as to froth it.

787. Almond Cream— Ingredients— 4 oz. swee. almonds, a few

bitter almonds, a (juart of cream, juice of j lemons (sweetened), a
little orange flower water.

Blanch and pound the almonds in a mortar, moistening
with a little orange flower water. Add the cream and the
sweetened juice of the lemons. Beat to a froth, which take off
on the shallow part of a sieve ; fill glasses with some of the
cream and some of the froth.

78S Substitute fbr Cream.

We have just met with the following in an Indian recipe
book : " Beat the white of an egg to a froth, and mix well with
it a very small lump of butter. Add it to a hot liquid gradu-
ally, so that it may not curdle."

789. Burnt Cream (i)— Ingredients— i pint of cream, i stick of cin-
namon, a little lemon peel, the yolks of 4 eggs, sugar to taste.
Boil the cream with a stick of cinnamon and lemon peel ;
take it off the fire and pour it very slowly into the yolks of the
eggs, stirring till half cold ; sweeten, and take out the spice,
etc., pour it into the dish ; when cold, strew white pounded
sugar over and brown it with a salamander

790 Burnt Cream (2).

Make a rich custard without sugar, boil lemon peel in it.
When cold sift a good deal of sugar over the whole, and brown
the top with a salamander,

79I' Parlsienne Cream -Ingredients— i ounce of fine isinglass, i
pt. of thin cream, 3 oz. of sugar broken into small lumps, H pt, of
rich cream, 8 oz. of the finest apricot or peach jam.

^!£^^a.if.M8.,;>£.i^;4Sv,2^«ai«i^g^n|fP«aM^:i^^

Sweet Dishes.

223

Dissolve the isinglass in the thin cream, and strain it
through folded mu 'In ; put it into a clean saucepan with the
lump sugar, and wucn it boils add the ri.:h cream ; add it by
spoonfuls to the jam, which has been passed through
the sieve when made. Mix the whole smoothly, and put it
into a mould and stir till nearly cold, to prevent the jam sink-
tnn 10 the bottom. I'ut it on ice, and when set turn it out and
serve. The strained juice of a lemon may be added wher
making the cream, and is a great improvement.
7Q2. Pineapple Cream-InKrcdients-A tin of preservea pineapjilc,
^^ ("/ Tsutiar, ', i-.ut of waur, 7 sheets of best !■ reach gelatine
dissolved in a little milk, I pt. of cream.

Pound the pineapple in a mortar, add the sugar and water ;
boil for fifteen minutes and press through a tammy. Imsolve
the gelatine in a little milk ; whip the cream to a froth ; mix
the gelatine with the pineapple pulp, then quickly work in the
crean^ Pour the mixture into a mould, and put on ice to set.
When wanted, dip the mould in hot water and turn out the
cream.

70 ? Strawberry Cream- ingredients- 1 pot of good strawberry
jam, 9 sheets of the best French gelatine, 1 qt. of cream.

Take jam, and pass through a tammy, add the gelatine dis-
solved in a little milk, then add the cream whipi)ed to a froth,
put into a mould and lay on ice to set. When wanted dip the
mould in hot water and turn out the cream.

Uemon Cream (maolcwithoutcream)-Ingredients-
4 len°" , 12 tablespoonfuls of water, 7 oz. of powdered white sugar,
yolks of 9 eggs.

Peel the lemons very thinly into the above proportion of
water, then squeeze the juice into the sugar. Beat ;hc yolks
thoroughly and add the peel and juice together, beating for
some thiie. Then strain into your saucepan, set over a gentle
fire and stir one way till thick and scalding hot. Do not let it
boil or it will curdle. Serve in jelly glasses.

7Qq. Ratafia Cream-Ingredients- 3 or 4 peach or nectaune leaves,
^^^ ipt of cream, yolks of 3 eggs, sugar to taste, a hule ratafia.

Boil the leaves in the cream with a little ratafia. Remove
the leaves, beat the yolks of the eggs and strain, then add to
the mixture. Sweeten to taste. Scald till thick,^stirring all the
time. Then pour into china dishes and wnen cuiu c^ci vc.

794-

pt, of

^Xx^l ICE CREKTV^S

jsi 2s;,«E,«c;»3EX3KK&2s ff.vi . » ft » i 'aniri» aKSa

796. CofFce Ice Cream — Ingredients — 5 oz. of coffee berries, a

breakfast cup of milk, 2 of cream, a tablespoonful of arrowroot, yi
lb. of sugar.

Add the cream and milk together and boil, then pour into
a can. While this has been going on, let the coffee berries be
put on in a tin in the oven for five or six minutes ; then put
them with the cream. Leave to cool and then strain through
a sieve and add the remainmg ingredients. Boil again (stirring
all the time) until it thickens. Freeze in the usual way.

797. Chocolate Ice Cream— Ingredients— 6 tablespoonfuls of

grated chocolate, 2 breakfast cups of cream, i of fresh milk, and }2
lb. of sugar.

Stir the chocolate into the milk, mixing well, add remaining
ingredients and freeze.

798. Ice Cream— Ingredients — ij^ lbs. of any kind of preserved fruit,

I qt. of cream, juice of two lemons, sugar to taste.

Take the whole of the ingredients, and work through a sieve.
Then freeze in a freezing can, and work until it is frozen. Then
turn out and serve.

799. Another Ice Cream--Ingre(Hents— i fit. of milk, 2 eggs, 3,4

11). of sugar, 2 tablespoonfuls of corn starch or arrowroot, i qt. of
cream.

Scald the milk, yolks of eggs, sugar and corn starch or
arrowroot, until it of the consistency of custard. Then allow
to cool. When cool add the cream whipped and the whites of
the eggs whisked to a stiff froth. Sweeten to taste, flavor and
freeze in the usual way.

st*aajB»Mmia^ti*-'VVt0Ull

liifw^^mmr^

'iliYiir'MMdtoMffiiirri'Mi' III' 1 1 '

IcK Creams.

-J

; berries, a
rowroot, Yz

pour into
berries be
then put
11 through
n (stirring
ly.

loonfuls of
lilk, and Yz

remaining

icrved fruit,

;h a sieve,
en. Then

. 2 eggs, %

)0t, I qt. of

Starch or
hen allow

whites of
flavor and

RECIPES FOR rviAKING ICE CREAM

Note.— When pure cream is used, half the number of
quarts that the can will hold will be sufficient, as the beater will
make it light and spongy so that it will nearly fill t'le can. In
using milk the can may be three-fourths filled.

800. Dissolve in two quarts of pure fresh cream ,^ twelve to
fourteen ounces of best white sugar, flavor as given bclu>v, strain
into the freezing can and frc 'ze according to above (hreciions

801. Making Ice Cnamfrom yli77-('.— Bring two quarts rich
milk to a boiling point, sti- in two tablespoonfuls of arrowroot
or corn starch, previously rubbed smooth in a cupful of cold
milk. Remove from the fire and add four eggs and three quar-
ters of a pound of sugar well beaten together, stir all well
together and then set aside to cool. Flavor and freeze as
before directed.

FLAVORS

802. Vanilla.— Ow^ tablcspoonfulof good extract of Vanilla.

803. Lemon.— -khoM'i three teaspoonfuls each of extract of
Lemon and Lemon juice.

804. Bisque.— Mdi about two handfuls of powdered sifted
dry sponge cake and a dessertspoonful of extract of Nectarine.

805. ChocolUe Ice Cream. - Melt in a porcelain dish two
ounces of Baker's cho olatc, and about three ounces of water
and four ounc s oi fine white sugar, dissolve and stram mto the
cream in fieezing can, and proceed as directed above.

806. Fruit Ice Cream.— To two quarts of cream add about
one quart of juice of such fruits as cherry, currant, strawberry,
peach, orange, etc., finely strained, and one and a half pounds
of fine white sugar, and freeze as above.

807. Fruil Ices.— Dissolve three pounds of fine white
sugar in two quarts of water and one quart of finely stiaincd
juice of any of the above named fruits, and freeze the smiic as
ice cream, It requires more time than the latter, and will not
increase so much in bulk. For orange and strawberry ices add
the juice of one large lemon.

These recipes are kindly furnished us by the "American
Machine Co.," Philadelphia.
i5

.?¥

ll !

iUtt'iii-'^

-^^^^l PRESERVES k^^7<^

■JSTJC J^a>«.^ ^ ^rm.xrx-xrwi^^^:-f-f^j

OBSERVATIONS ON PRESERVING.

Fruit for preserving must be gathered in dry weather, and
should be carefully selected, discarding all bruised fruit,
and purchasing only that of the largest and finest quality. Use
only the best white sugar, or the preserve cannot be perfect,
and nothing is saved. If common sugar is used, it causes a
greater amount of scum, and of course this must be taken off,
consequently evaporation reduces the quantity. In making
syrups the sugar must be pounded and dissolved in the syrup
before setting on the fire; no syrups or jellies should be boiled
too high. Fruits must not be put into a thick syrup at fn-.sl.
Fruits preserved whole or sliced may be boiled in a syrup made
of two pounds of sugar to every one pound of water, the quan-
tity of syrup differing in some cases, but the general rule is one
and a half the substance of fruit. We have found the following
very good : To clarify six pounds of sugar, put into a preserv-
ing pan, and pour to it five pints of cold spring waier ; in
another pint beat lightly up the white of one small egg, but do
not froth it very much ; add it to the sugar, and give it a stir to
mix it well with the whole. Set the pan over a gentle fire when
the sugar is nearly dissolved, and let the scum iise without
being disturbed; when the syrup has boiled five minutes take
It from the fire, let it stand a couple of minutes, and then skim
it very clean; let it boil again, then throw in half a cup of co'd
water, which will bring the remainder of the scum to the
surface ; skim it until it is perfectly clear, strain it through a
thin cloth, and it will be ready for use, or for further boiling.

All unripe fruit must be rendered quite tender by gentle
scalding, before ic is put into syrup, or it will not imbibe the
sutrar : and t'u^ svrnn mnQf- l^o /)i,'» ivl->i"i h '<^ ^>-ct- "-1-1 .-? f- ;.
and oe tliickened r fterwards by frequent boiling, or with addi-
tional sugar; or the fruit will shrivel instead of becoming plump

226

If'

^.ii W»!^ ii i ft :i^WM:i.;iffll i|iii rV i r i iiii ii i i i ,i i, ; >•

Preserves.

227

!^^^

ithcr, and
led fruit,
ity. Use
e perfect,
t causes a
taken off,
1 making
the syrup
be boiled
,p at first,
rup made
the quan-
ule is one
following
1 preserv-
r'aier ; in
g, but do
t a stir to
fire when
^ without
lUtes take
hen skim
p of co'd
1 to the
through a
joiling.

by gentle
nbibe the

uCd to it,

-ith addi-
ag plump

and clear. A pound of sugar boiled for ten minutes in one pint
of water will make a very light syrup; but it will gradually
thicken if rapidly boiled in an uncovered pan. Two pounds
of sugar to the pint of water, will become thick with a little
more than half an hour's boiling, or with three or four separate
boilings of eight or ten minutes each ; if too much reduced it
will candy instead of remaining liquid.

In making jams many cooks after allowing the proper pro-
portions of sugar to the fruit, put into the preserving pan
without removing stones or skins until after boiling, as the
flavor is thought to be finer by adopting this method. Glass
bottles are preferable to any other as they allow inspection to
detect incipient fermentation, which may be stayed by re-boiling.
Copper or brass preserving pans are the best kind to use, but
they require a great deal of care to keep clean ; the enamelled
are very nice and easily kept in order. Jams should be kept
in a dry, conl place, and if properly made will only require a
small round of writing paper, cited, and laid on to fit ; now tie
down securely with a second paper brushed over with the white
of egg to exclude the air. If you should have the least fear of
the store closet being damp, it would be better for the first
paper to be dipped in brandy. Inspect them every two or
three months.

808. Plum Jam— Ingredients— Allow 3.^ lb. of white sugar to i lb. of

fruit.
It is difficult to give the exact quantity of sugar to be used
in plum jam, in fact it entirely depends upon the quality of the
plums used, therefore your own judgment will be necessary.
After weighing the plums, halve them and remove the stones ;
then place on a large dish and sprinkle with the sugar, leave
them thus for twenty-four hours ; then put into a preserving
pan and let them simmer gently on the back of the stove for
about twenty-five or thirty minutes, then boil very quickly, for
a quarter of an hour, skimming carefully, and stirring with a
wooden spoon to prevent the jam sticking. It greatly improves
the jam to put some kernels from the plum stones into it.

809. Red Currant Jam— Ingredients— ^' of a lb. of white sugar

to every pound of fruit.

Let the fruit be very ripe, remove from the stalks with a sil-
ver fork J dissolve the sugar over the fire, then put in the cur-

■^'■-4*-

228

The Dominion Cook Book.

II!

rants and boil for half an hour, stirring and skimming all the
time. Put into jars and cover air tight.

8io. Black Currant Jam— Ingredients— l gill of water, i lb. of
fruit to I 11). of su^ar.

Purchase the fruit ripe and dry ; having stripped from the
stalk which can be done nicely with a silver fork, place them
and the water into your preserving pan ; boil for ten minutes,
then add the sugar, and allow to boil three-quarters of an hour
from the time it begins to simmer; keep it constantly stirred ;
carefully remove the scum. When done pot in the usual man-
ner.

8ii. Raspberry Jam— Ingredients— Allow i lb. of white i=ugar to i
lb. of fruit, and 2 wine glasses of red currant juice.

Directly this fruit is purchased preserve it, if allowed to
stand the jam and the flavor will not be so good ; place in pre-
serving pan and allow to boil twenty minutes, stirring constantly;
add the sugar and currant juice and boil for half an hour. Be
particular to skim well as this will make the jam nice and clear.
When done, place in pots and cover.

8i2. Rhubarb Jam —Ingredients— Rhubarb, to a pound of pulp
allow I lb. of sugar, i oz. sweet almonds blanched and chopped, and
half a lemon cut into slices.

Peel and cut up the rhubarb, boil till reduced to a pulp
with a very little water, add the sugar, almonds and lemon, boil
for three-quarters of an hour or an hour, remove the lemon
peel and put it into pots.

813, Green Grape Jam— Ingredients— To i lb. of grapes allow %

lb. of sugar.

Pick them carefully and reject any that are injured, wash
them. Put the grapes into a preserving pan, then a layer of sugar,
then a layer of grapes. Boil on a moderate fire, stirring it all
the time to prevent its burning, and as the grape stones rise take
them out with a spoon, so that by the time the fruit is suffi-
ciently boiled — about one hour — the stones will all have been
taken out. Put into jars and cover in the usual way.

814. BioiCkbCrry Ja.r?3 -Ingredients — To every lb. of picked fruit

allow I lb. of loaf sugar and ^4 lb. of apples peeled and cored, and
cut quite small.

Boil the fruit for ten minutes, add the sugar, boil, stir and

rf
h

r
a
r
a

Preserves.

229

ig all the

!r, I lb. of

from the
ace them
minutes,
" an hour
y stirred ;
5U?1 man-

F'lgar to I

[lowed to
ce in pre-
)nstantly;
our. Be
md clear.

id of pulp
opped, and

to a pulp
mon, boil
he lemon

s allow ^^

ed, wash
■of sugar,
ing it all
) rise take
t is suffi-
ave been

icked fruit
cored, and

, stir and

remove all scum, it will take fiom half to tliree-quarters of an
hour.

815. Strawberry Jam— Ini^re(licnts--To i Hi. of fruit allow U }^'

or I lb of sugar, to 4 lbs. of strawberries add i pt. of red currant juice.
Put tlie currant juice and strawberries on to boil for thirty
minutes, and stir carefully all the time. Then put in the sugar
and boil up very quickly for twenty or twenty-five minutes
removing any s(.-um that arises. Put into your jars, covering
air tight. If a pound of sugar is used there will be more jelly.

816. Apple Jam— Ingredients— Allow to every lb. of pared and cored

fruit ^ lb. ot white sugar, the rind of i lemon and juice of half a

lemon.
Having peeled and cored the apples weigh them, and slice
them very thin. Place in a stone jar and surround with boiling
water, allow them to boil until tender ; wlien tender place in
a preserving pan, add the sugar, grated lemon rind and juice.
Boil slowly half an hour from the time it begins to simmer,
remove the scum, put into jars and cover in the usual manner.

817. Preserved Melons— Ingredients— Melon, salt and water,
bc^t wiiile ginger to taste. To make syrup, I qt. of water to I \h.
of white sugar, the rind of 3 lemons, another i lb. of sugar to each
qt. of syrup.

Take away the rind and seeds, and cut the melon about the
size of pieces ofgmger. Put them in strong salt and water
and let them remain for ten days, when it must be poured off,
and fresh water put instead ; this must be changed twice daily
for three or four days till all taste of salt is gone from the
melon. Scrape the outside of the best white ginger (the
quantity according to taste), put it into a thin syrup made of
the above proportions of water and sugar, drain the fruit, and
pour the syrup and ginger over it boiling hot. Repeat this for
three days, then add another pound of sugar to each quart of
syrup ; when boiled and skimmed add the rind of Ihree lemons,
cut lengtiuvise, to each quart, put in the melons, and simmer
until clear. After the first day's simmering the ginger may be
sliced to impart more flavor, but it must not be allowed to boil.
The syrup, when done, must be rich and thick. It is better
when kept a year.

818. To Preserve Citron— Ingredients— Citron, sugar and water.
Purchase fine citrons, pare and slice one inch thick, cut

230

The Domin'ion Cook Book.

^k^

if«

again into strips, remove the seeds, weigh and allow one pound
of sugar to one pound of fruit. Make a syrup, say three
pounds of sugar, three gills of water ; when boiling add the fruit
and boil three-quarters of an hour, test if done hy piercing with
a broom straw, and a few minutes before removing ironi the fire
shoe and seed a lemon, and with one root of ginger put into
preserving pan, pot and cover air tight.

819. Preserved Pumpkins-IngrccHents— Equal nropo.-tlons ol

sugar and pumpkin, i gill of leniun juice.

Cut the pumpkin in two, peel and remove the seed, cut in
pieces about the si/.e of a fifty-cent piece, after weighing place
in a deep vessel in layers, first sprinkling a layer of sugar then
of pumpkin and so on, until it is finished ; now add the lemon
juice and set aside for three days ; now for every three pounds
of sugar add three gills of water, and boil until tender. Pour
into a pan, setting aside for six days, pour off the syrup and
boil until thick, skim and add the pumpkin while boiling;
bottle in the usual manner.

820. Quinces Preserved Whole-Ingredients— Some rip-

quinces, to every pint of water allow 3 lbs. of white sugar.

Pare the quinces and put thcin into the preserving pan,
three-parts covered with cold water (if they should float while
the water is being poured on them, press them down with a
plate until you have gauged the exact height of the water);
take out the quinces, measure the water and add the sugar.
Let this boil rapidly in the preserving pan for five minutes, and
then put in the quinces. The syrup should not cover them at
first, but when they are half-cooked it will then amply cover the
fruit. Boil the quinces rapidly, until soft enough for a knitting-
needle to pierce them easily, which should be in an hour and a
half, reckoning from the first boiling up. Take the quinces
out carefully, so as not to break them and lay them on dishes
to cool. Run the syrup through a jelly bag or a piece of new
Hinnel, put in a gravy strainer : this frees it of all odd little bits
that may boil from the outside of the quinces, and makes it
clearer. Put the syrup back in the preserving-pan, and boil it
rapidly until it will jelly when dropped on a plate : put the
qir.nces uito Ine boiling syrup, and let them simmer gently for
ten minutes. Place each quince carefully in wide-necked Jars,
pour the hot syrup over them, and when cold cover in the
usual way.

■^'^^'■^"■y't'^gwy^e??'^^ W. i Wt l I ' MI I J'liWIIJti'WWI i i W—i

PRESERVKS.

a.tT

821. Preserved Oranges— Inj^rcdients—Any nuh.ber of oranges,
with rath'^r more than tlitir woiijht in sugar, allow rather more than
half a pint of watci to each pound of sugar.
Slightly grate and score the oranges round and round with
a knife" l)ut not very deeply. Put them into cold water for
three days, changing the water twice each day. Tie them up
in a cloth and boil them until they are quite soft, that is, so.t
enough to be penetrated by the head of a pin. While they ar .
boiling place the sugar on the fire with the water, let it boil for
a few minutes, then strain it through musl'n. Put the oranges
into .he syrup and boil till it jellies and is of a yellow color.
Try the syrup by putting some to cool, it should not be too
stiff The syrup need not cover the oranges completely, but
they must be turned so that each part gets thoroughly done
Place the oranges in pots, cover with syrui), and tie down with
brandied papers. This an excellent way of preserving oranges
or shaddocks whole. Only they should be looked at now and
then, and boiled up again in fresh syrup, if what they are in
has become too hard, which, however, if they have been pro-
perly done, will not be the case. They form a nice dish for
dessert or for serving, filled with whipped cream or custard,
either cold or gently warmed through in the syrup in astewpan.
822. Quince Marmalade-Ingredients— Quinces, to every lb. of
pulp allow 2 ll)s. of sugar.
Rub off all the down from the quinces and cut off the tops
and stalks. Put the quinces in a preserving pan with plenty of
water and boil till they are soft ; then remove them from the
fire, and pass the wlp through a hair sieve and beat it til it is
soft and white ; piit the sugar on the fire with water, and let it
boil till it is thick, and will fall from the spoon in flakes, corn-
monly called feather point. Take the pan off the fire and mix
in the pulp ; it is best to put a little of the sugar to the pulp,
and keep on adding by degrees till it is tolerably thm, w.nen it
will mix more readily with the larger quantity ot sugar : when
all is weli mixed, return the pan to the fire and let the mixture
get thoroughly warm, but do not allow it to Doil, and stir all
the time or it will get burnt. Put the jam into jars and allow
them to stand in the sun for two or three days, when there
ought to be a thick crust on tac top.

82^. Oranse Marmalade-Ingredients -Twelve fair-sized Seville
^ orrngef,some spring water, juice of 3 or 4 ^^^f ' ° f.^J^: °
peel and juice allow i>^ lbs. of white sugar, allow to this amount ot
sugar, lyi pts. of water.

232

The Dominion Cook Hock.

Take tlic omtigcs vnth siiiooth, liighly-ct 1 mtcI skins, score
the peel off in quarters, taking with it as much of the white
skin as you can without breaking the pulp ; as you remove the
peel put it into a basin of spring water ; put it all, when r^ady,
into a sle-pan, witli enough spring water to cover the peel ;
change the water .several times during the boiling process, and
when the peel is quite soft and very tender, take it out of the
oan and drain it on a hair sieve. Spread out the peel, when
nearly dry, on a pasteboard, and cut it into fine shreds; squeeze
the oranges and add the juice ot the lemons ; then add the
sugar, allow to this amount of sugar the above proportion of
water obtained by washing and straining the pulp of the
oranges. Boil and skim carefully fifteen or twenty minutes,
then add the washed pulp and juice, and boil for twenty or thirty
minutes, or until it jellies properly.

824. Preserved C^ab Apple— Ingredients — Apples, water.
Purchase fine red Siberian crab apples, pick out those with

the stems on, place in preserving pan just covering them with
warm water, new simmer until the skin breaks, drain and with
a small knife remove tl e cores. Allow a glass of water and
one and a half pounds of sugar to each pound of fruit. Boil
water and sugar until no scum appears, put in apples, cover and
simmer until tender ; now take up the fruit, spread on dishes
to cool. The syrup may be flavored with lemon. About three-
quarters fill your jars w'th apples and then pour over syrup,
allow to cool and then cover.

825. Apple Marmalade — Ingredients — Some good cooking apples,

i,^ lb. of fruit, }i teacupful of water to 6 lbs. of sugar, a few cloves,
cinnamon or lemon peel for flavor.

Peel, core and thinly slice the apples (apples that cook to
a smooth pulp easily) ; put the sugar in a preserving pan (a tin
or iron saucepan will turn them black), with the water ; let it
gradually melt and boil it for ten minutes : then put in the
sliced apple and a few cloves, cinnamon or lemon peel to flavor
if liked. Boil rapidly for an hour, skim well and put in jam
pots ; it should be quite a smooth pulp, clear and a bright
amber color. Will keep good for twelve months.

^26. Sweet Tomato Pickle—Ingredients— 3>^ lbs. of tomatoesi,
i}^ lbs. of sugar, I2 oz, each of cinnamon mace and cloves mixed, i
J t. ofvinegnr.

'^■4

Preserves.

=33

Peel and slice the tomatoes, sticking into them the cloves ;

put altogether into a stewpan and stew an hour. When done

pack in glass jars and pour the syrup over boihng hot.

827. Sweet Peach Pickle -Ingredients-To 4 lbs. of peaches

allow 2 lbs. \v!i'-e sugar, >^ oz. each of mace, cinnamon and cloves

mixed, and I i><.. of the best white vinegar.

Pour scalding water over the peaches and remove the skins
with a butter knife, drop into cold water, stick four cloves in
each peach. Lay the peaches in preserving pan with the
sugar sprinkled over them, bring gradually to the boil, add
vinegar and spice, boil five or six minutes. Remove the peaches
and place in bottles. Boil the syrup thick and pour over
boiling hot.
82 . To Keep Chestnuts (for winter use).

Dry them after removing them from tlieir giccn husks;
put in a box or barrel mixed with, and covered over by, fine
and dry sand. Three gallons of sand to one gallon of chest-
nuts. If there be maggots in any of the nuts they will come
out and work up through the sand to get the air, and thus
you have the chestnuts sweet, sound and fresh.

829. To Keep Walnuts Fresh.

Put a dessertspoonful r f salt into one quart of water. _ Put
the nuts in and let them stand a day and a night, then with a
clean cloth rub dry and store.

-^J CANNED FRUITS, Etc. $$

IS"

CANNINCr FR. IT.

830. Peaches (to can).

First piei)are the syrup. For canned fruits, one quart of
granulated sugar to two quarts of water is the proper propor-
tion ; to be increased or lessened according to the quantity of
fruit to be canned, but always f'icc as much water as su'Mr.
Use a porcelain kettle, and, if possible, take care that it is kt'pt
solely for canning and preserving - nothing else. Have another
porcelain kettle by the side of t;ie first, for boiling water (about
tiiree quarts). Put tlie peaches, a few at a time, into a wire
basket, such as is used to cook asparagus, etc. See that it is
perfectly clean and free from rust. Dip them, when in the bas-
ket, into a pail of boiling water for a moment and transfer
immediately into a pail of cold water. The skin will then at
once peei offeasily, if not allowed to harden by waitincj. This,
besides being a neat and expeditious way of peeiing'peacnes|
also saves the best part of the fruit, which is so l»adly wasted
in the usual mode of paring fruit. As soon as peeled, halve
and drop the peaches nto boiling water, and let them simmer
—not boil hard —till a silver fork can be passed through them
easily. Then lift each half out separately with a wire spoon
and fill the can made ready for use, pour in all the boiling
syrup which the jar will hold, leave it a moment for the fruit
to shrink while filling the next jar, then add as much more
boiling syrup as the jar will hold, and cover and screw down
tightly immediately. Continue in this wav, preparit-g and seal-
ing only one jar at a time, until all is done. If any syrup is
left over, add to it the water in which the peaches were sim-
mered, asid a little more sugar, boil it down till it "ropes"

from

iic spoon

and

you have a nice jeily, or, by ad.

J J , -, ~j inigsrnne

peaches or other fruit, a good dish of marmalade. Peaches or
other fruit, good, but not quite nice enou^^h for canning, can be

234

ra if i ^ i p i rj'ji i iierwriii iii

quart of
r propor-
lantity of
as sugar,
it is kept
3 another
-T (about
to a wire
that it is

tlie has-
. transfer
. then a*"
. This,
peacnes,
y wasted
d, halve

simmer
gh them
e spoon
; boiUng
:hc fruit
:h more
r.v down
md seal-
syrup is
.'re sim-
' ropes "
ig.Sijine
ches or
, can be

Cannf.u Fruits, Etc.

235

used up in this way very economically. Peaches to be peeled
as directed above should not bo too green or too ripe, else, in
the first place, the skin cannot be peeled o£f, or if too ripe, the
fruit will fall to pieces.

431. (Another way}.

After peeling and halving as above directed, lay a clean towel
or cloth in the bottom of a steamer over a kettle of boiling
water and put the fruit on it, half filling the steamer. Cover
tightly and let it steam while making the syrup. When that is
ready, and the fruit steamed till a silver fork will pass through
easily, dip each piece gently into the boiling syrup, then as gently
place in the hot jar, and so continue till all have been thus
scalded and put in the jar. Then fill full with syrup, cover and
seal immmediately. While filling, be sure and keep the jars
hot.

832. (Another way).

reel, halve, remove the stones, and prepare the syrup as
directed, and when it is boiling drop in enough fruit for one
jar, watch closely, and the instant they are sufficiently tender,
take out each half with care and put into a hot jar till full.
Tiien dip in all the boiling syrup it will hold. Cover tightly,
set aside, and prepare for the next jar. Be sure and skim the
syrup each time before adding more fruit. After jars are filled
andth, covers screwed on, before setting them away, every
little while give the screw another twist until it cannot be
moved farther.

833. Pears.

The skin will not peel off so easily as the peach by dipping
them hi boiling water, but it will loosen or soften enough to be
taken off with less waste of the fruit than if pared without
scalding. Prepare the syrup and proceed as for peaches. They
will require longer cooking, but as soon as a silver or well-
plated fork will pass through easily, they are done. Longer
cooking destroys the flavor.

834. Pineapples.

Fare very carciuliy witu u t,ii\ci wi piatv-i n-u^iv, ec av^vi
injures all fruit. With the sharp point of the knife dig out as
near and with as little waste as possible, all the " eyes " and
black specks, then cut out each of the sections iu which the

23^)

Thk Dominion Cj^^k IUiok.

" eyes " were, in solid pieces clear down to the core. By doing
tliis all the real fruit is saved, leaving the core a hard, round
woody substance, hui it contains considerable juice. Take
this core and wring it with the hands as one wrings a cloth, til!
all the juice is extracted, then throw it away. Put the juice
thus saved ir.to the s)ruo, let it boil up for five minutes, skim
till clear, then add the fruit. Boil as short a time as possible,
and have the flesh tender. The pineapple loses flavor by over-
cooking more readily than any other fruit Fill into well-
heated jars, add all the .syrup the jar will hold, cover and screw
down as soon as possible.

835 Plums.

Plums should l)e wijjcd with a soft cloth or dusted, never
w\-ished. Have the syruo all ready, prick each plum with a
silver fork to prevent the skin from bursting, and put them into
the syrup. Poil from eight to ten minutes, judging by the size
of the fruit. Dip carefully into the hot jars, fill full, and screw
on the cover immediately. Cherries may be put up in t'-.e
same w^y.—BccchcK

836. Pears (canned)— Ingredients— Bartlett pears, i qt. of fruit, I

yi. of water, '/ Ih. of white sugar,

Make the syrup and set on the stove to boil, peel the pears
and plunge into cold water as soon as pared, when the syrup
boils put the pears in, and boil until you can pierce them
easily with a j)iece of broom straw, dip the cans in hot water,
put in the fruit, pour boiling syrup over and seal.

837. Plums (canned)— Ingredients— .Syrup, 2 wineglasses of water

and ].( lb. of .sugar to each 3 qts. of fruit.

When the sugar is incited and thv' water luke-warm put the
plums in. Let it come slowly to the boil. Let them boil gently
for five minutes. I'ut the plums into bottles, fill them with the
boiling syrup (take care that there is as much syrup in the bot-
tles as th' y will hold). Screv. up immediately and set in a dark
dry place.

S38. Strawberries (canned)— Ingredients— Allow to each I lb.
oi fruit j^ i!>. uf ciUgar.

Put berries and sugar into a large flat dish and allow t(»
stand about four hours, then draw off the juice and put intc*
preserving pan and allow to come to a boil, removing the scum

( '\\:,);i) Kruits, Etc.

337

as it rises, lli>:ii put m the berries and let ll.ern come to a boil,
tnit into warm bottle;- and seal <iuickly.

8j9. OhorrlOS (cannecl)— Ingredients— To every i lb. of fruit >^ lb-
of sugar, 3 gills of water.
Put the sugar and water on the fire to heat, and as soon as
it comes to a hail I'ut in the cherries and only allow them to
scald for a quarter of an hour, put into bottles boiling hot and
seal. A few of the kernels put in to scald with the fruit im-
parts a fine flavor. Note— Be sure to skim well.

840. To BottIO Frult-Ingrcdients-Any fresh fruil, large-mouthed

Ijoltles, new corks.

Secure the fruit not very ripe and picked on a fine day ;
have the bottles clean and' dry, put in the fruit, cover with
pieces of bladder tied securely, stand them in a l)oilor wi^h cold
water to the necks, put the boiler on the fire and allow to boil ;
as soon as the bladders begin to swell, pierce them with a large
pin. Now let the fire out and allow the bottles to stand until
cold. The following day remove the bladders and fill up the
bott'es with sugar. Be careful to have the corks close at hand,
and just before corking hold a couple of lighted matches in the
mouth of the bottle, and before the gas has had time to escape,
cork and cover witii resin.

841. Qreen Gooseberries (• ■ bottle).

lop and tail the goosebe i, and then fill wide mouthed
bottles, shading them down till no mere can be put m ; then
tie down with damp (not wet) blndder, and nlace the bottles,
surroi! cd h hay, in a boiler of cold water, over a slow fire;
let them simmer till reduced about one-third, then take the
boiler off the fire and let the bottles remain in it till quite cold.

842. Stone Fruits ( o bottle).

For this purpose wide-necked glass bottles must be used.
Fill them with the fruit, as closely packed as possible, and into
the mouth of each put quarter pound <A finely powdered white
sugar. Tie a piece of wet bladder, tightly stretched, oyer each
mouth, to exclude the air. place them in a large fish kettle,
mckma them with aav, which si ,uld surround each bottle, and
line the sides of the kctti ^ prevent their either toucinng it or
each other; this will prc.ent their breaking; fill the kettle
with water, which must not come quite up to the bladder cov-

if-

The Dominion Cook Book.

erings ; place it on the fire, or if a very hot one, to the side
will be better, letting it simmer until you see that the fruit is
cooked, by which time it will have considerably sunk in the
bottles ; the kettle must then be removed from the fire, but the
bottles must not be taken from it until the water is perfectly
cold. During the time the kettle is on the fire, the bladders
will require frequent moistening with a little water to prevent
them from bursting ; should this happen, at once tie on a fresh
piece of wet bladder. The bottles must be wiped dry alter
removing from the water, and should be kept in a dry, cool
place, rhe bladders must never be taken off till the fruit is
required for use, as it will not keep after the bottle has been
once opened.

843. Syrup (I).

Take of sugar ten pounds, water three pints. Dissolve the
sugar in the water with a gentle heat.

844. Syrup (2).

In makmg syrups, for which neither the weight of the sugar
nor the mode of dissolving it is specified, the following rule is
to be observed : Take of refined sugar, reduced to a fine pow-
der, twenty-nine ounces ; the liquor prescribed one pint. Add
the sugar by degrees, and digest with a moderate heat, in a
close vessel, until it is dissolved, frequently stirring it. set the
solution aside for twenty-four hours, take off the scum, and
pour off the syrup from the feces, if there be any.

\^ - .:

raK W3iii/.mjniJKJt mmw www "^^^
-^^^, J e L I- 1 E s |V!:5<H^

OBSERVATIONS ON JELLIES.

845. Fruit Jellies.

The fruit should be placed in a jar, and the jar set in a
stewpan of warm water, covered and allowed to boil until the
fruit is broken ; take a strong jelly bag and press a little of the
fruit at a time, turning out each tune the skms ; allow two
pounds of sugar to one quart of juice, set on the stove to boil
again Many good cooks heat the sugar by placing m the
oven and stirring now and then to prevent burning. When the
iuice begins to boil (watch that it does not boil over twenty-five
minutes), then add the heated sugar, stir well and just bring to
a boil remove directly from the stove, dip the vessels to con-
tain it in hot water, and set them upon a dish cloth wrung out
of warm water, pouring the boiling liquid into them, cover m
the usual manner.

846. Pineapple Jelly-Ingredients— A moderate-sized pineapple,
I qt. of jelly.
Peel the pineapple, halve lengthwise and cut into thin
slices, infuse into the jelly the rind of the pineapple (well
washed) and put first a layer of jelly, and when nearly set lay a
border of pineapple over one upon another forming a rmg, and
cover with jelly, and so on till all are used.

8a7 Crab Apple Jelly— Ingredients— Some nice crab apples (Sibe-
rian are Uie best for this purpose), i lb. of sugar to each pt. of juice.
Cut the apples to pieces, neither paring nor seeding them,
as the seeds give a very pleasant flavor to the jelly, put into a
stone vessel and place 'in a pot of hot water, allow to boil eight
or nine hours, cover the vessel (with the fruit in), tightly and
leave all night ; next inorning squeeze out the juice, add the
sugar hot in the above proportions, stirring rapidly all the time,
allow it just to come to tiie boil and remove directly from the
stove. Dip your jars in hot water and fill with the scaldmg
jelly.

rMtmHf'm.}'?iMik. '

240

The Dominion (!ooic Book.

848. Quince Jelly —Incjicdioiit-i— Some ripe quinces, allowing i pt.
of water to each lb. of fruit, }i \h. of sugar to each lb. of juice.

Prepare the quinces and put them in water in the above
proportions ; simmer gently till the juice becomes colored, but
only very pale; strain the juice through a jelly bag, but do not
press the fruit, allow it to drain itself. Put the strained juice
in a preserving pan and boil twenty minutes, then stir in the
sugar in the above proportions and stir over the fire for twenty
minutes, taking off the scum, and pour into glasses to set. It
should be rich in flavor, but pale and beautifully transparent.
Long boiling injures the color.

S49. Raspberry Jelly — Inf^rcdients — .Some ripe, carefully picked
raspberries, allow ^-^ lb. of pounded sugar to every pound of fruit.

Boil the ra^p' icrrics for ten minutes, strain and weigh the
juice and add the sugar in the above proportions and boil for
fifteen or twenty minutes. Skim and stir well.

850. Red Currant Jelly- Ingredients — Red currants, ^ lb. of

sugar to I Uj of juice.

Pick the fruit and simmer it in water for about an hour,
or until the juice flows freely ; strain, boil up the juice, add the
sugar, and boil again, skimming and stirring well for fifteen
minutes. Put into small pots, and when cold and firm cover
it.

851. Black Currant Jelly.

Make in the same way, but use a larger proportion of sugar.

852. White Currant Jelly — Ingredients— Fruit, sugar.

Pick the fruit carefully, weigh it, and put into the preserving
pan equal quantities of fruit and sugar. Boil quickly for ten
minutes, and strain the juice into the pots ; when cold and stiff
cover them.

853. Blackberry Jelly.

Make it as directed for red currant, but use only ten ounces
of sugar to each pound of juice, 'i'he addition of a little lemon
juice is an iinprovemtr.t.

854. Green Gooseberry Jelly — Ingredients—Some carefully

picked gooseberries (allowing to each lb. of fruit f/ pt. of water),
to every lb. of juice allow i lb. of white sifted sugar.

Boil the fruit in the water, reduce them to a pulp — it will
take half an hour—strain through a jellv-bag, weigh the sugar

!*»?'^«|fe-

Jellies.

24T

pt.

lb. of

in the above proportions ; boil up the juice quickly and add
Ihe sugar boil^tilf reduced to a jelly (about twenty minutes,
skim and stir well ; pour mto pots.

frSrwith the addition of some currant juice, can be «aade ,nto

comraon jam for children, etc.

9.fi Mixed Fruit Jelly-Ingredients-Fruit, strawberries, currants,

'^'- ""cWH^s, et'c^'fi 11>. of sugar^o each lb. of jmce.

Take ripe fruit, strip off the stalks and remove the stones

fromJhe cSrii boil altogether for half an hour, stram the
nice B^f up the juice, add the sugar in the above proportions.

Itirrin^^wdHiU quite di solved, boil a<::rr. f.r fifteen or twenty

mSs tm it jellies, stirring frequentlv, and carefully removing

all scum as it rises.

SC7 Quince Jeily-Ingredients-Some ripe quinces, i,o every lb, of
quince allow I lb. of crushed sugar. -d * fV,o,r,

Peel cut up, and core some fine ripe quinces. Pi-.^- /^^^m
in suffi lent cold water to cover them, and ^tew gent y ill soft
but not red. Strain the juice without pressure, <^> ^he mce
for twenty minutes, add the sugar and bo.l again t it Jtll es^
nhout a Quarter of an hour— stir and skim well all the time.
tainitTgl'througha napkin, or twice folded mu^inp^^^^^^
intn nnts or moulds, and when cold cover it. 1 he remainaer
ofZ fui Tn be made into marmalade with three-quarters
pound of ugar, and quarter pound of juicy apples to every
Tound of quinces, or it can be made into compotes or tarts.
858. Apple Jelly-Ingredients-Some sound apples, allow H ^^'- °f
sugar to each lb. of ^uice.
Peel core and quarter some sound apples, and throw them
into cold waSr';' ?hey are done ; boil them ti 1 tender,^^^^^^^^^

strain the juice from them through a ^"^f ;;,^' ^"^icf ^s he
through a elly bag-if necessary pass it through Uvce, as the
juice should be quite clear, boil up the juice, add the sugar
itir till melted and boil for another ten minutes, add the fram
ed juice of a lemon to every one and a nali pound ju... J--^

befor* it is finished

The Dominion Cook Book.

, ^l

!r!|<?

859 Peach Jelly.

Pare, stone and slice the peaches, crack some of the stones
and remove the kernels, put the peaches and kernels into a
jar and stand the jar in a pot of boiling water, stir frequently
pressmg the fruit against the sides of the jar ; when it is we'll
broken stram, and allow the juice of a lemon to every pint of
juice, mix and allow one pound of sugar to one pint of juice,
put the juice on to simmer half an hour then add the sugar hot •
allow It just to come to a boil, and remove from the fire; allow
to get cold; cover with paper soaked in brandy, then with
paper brushed over with the white of egg.

860. Ofange Jelly -Ingre<lients-Rind of 2 Seville, and 2 sweet

oranges and 2 lemons, Juice of three of each, }i lb. of lump sugar,
X pt- of water, i qt. of jelly, 2 oz. of isinglass.
Grate the rind of the fruit, squeeze the juice, and strain it.
Take the sugar and water and boil it with the juice till it al-
most candies. Have ready the ielly, add the syrup to it and
boil It up at once, strain the jelly and let it stand some little
time to settle before it is poured into the mould.

861. Currant Vlnegar-Ingredients-2 qis. black currants, i ,,t

ot the liest vinegar, ly, lbs. white sugar.

Well bruise the currants and place into a bt -in with the
vinegar Let it stand three or four days and then strain into
an earthen jar, add the sugar ; set the jar in a saucepan of cold
water and boil for an houi. When cold bottle. It is the better
for keeping.

862. Raspberry Vineear-Ingredients-To 4 qts. of red rasp.

berries put enough vinegar to cover, i lb. of sugar to every pt. of

Let the raspberries and vinegar stand for twenty-fotir hours,
scald and strain it ; add sugar, boil twenty minutes, skim well,
and when cold bottle.

^ f^ ,

|B^^«h<i'*jiawf «3

w^j TO MAKE BUTTER p^

Great attention and cleanliness are required in the manage-
ment of milk. A cool and shaded cellar is a good place to

IcGCO it

Strain into shallow pans and allow to stand twelve hours,
skim and let it stand another twelve hours for the second rismg,
skim again and place the cream in the crock used for the pur-
pose. Churn as soon as the cream thickens.

The temperature of the cream should be 6o«P. \\e have
used the Daisy churn and have found very little trouble m the

^'°The motion must be regular, and as a rule the butter will
appear in fifteen minutes. Take up with the butter skimmer
and plunge in cold water. .

Now draw off butter-milk from the churn and half fill with
very cold water, put the butter in, close securely and give severa
motions to wash it. Take it up and with the butter shovel
press every drop of water from it. Set it by a few hours in a
cool place and then work it again. If "O more water can be
extracted proceed to salt (using only the finest salt) and by
degrees add about a dessertspoonful to a pound. Mould into
rolls or pats.
863. Preserving Butter.

Two pounds of common salt, one pound of loaf sugar, and
one pound of saltpetre. Beat the whole well tof J^^;-. ^^e"
to fourteen pounds of butter, put one pound of this mixture
work it well, and when cold and firm put it into gla ed
earthen vessels that will hold fourteen PO^^f ^ac^j'; Jf ,^^
thus preserved becomes better by being kept, but t rnust be
kept from the air, and securely covered down. If ' "tended for

winter use, add anotner ounce ui tuc mr.-.....e ,-- -vt-i^. ,

Tf butter, and on the top of the pans lay enough salt to cover

them with brine.

243

ti^

244

Tin: Dominion Cook iJooi

864 Cloutod Cream.

In order to obtain this, the milk is suffered to stand in
a vessel for twenty-four hours. It is then placed over a stove,
or slow fire, and very gradually heated, to an almost simmer-
ing state, below the boiling point. When this is accom-
plished, (the first bubble having appeared^ the milk is removed
from the fire, and allowed to stand for twenty-four hours
more. At the end of this time, the cream will have c isen
to the surface in a thick or clouted state, and is removed.
In this state it is eaten as a luxury ; but it is often converted
mto butter, which is done by stirring it briskly with the hand
or a stick. The butter thus made, although more in quantity,
IS not equal in quality to that procured from the cream which
has risen slowly and spontaneously ; and in the largest and
best dairies, the cream is never clouted, except when intended
for the table in that state.

865. Rennet (to prepare).

Take out the stomach of a calf just killed, and scour it well
with salt and water, both inside and out ; let it drain and then
sew it up with two large handfuls of salt in it, or keep it in the
salt wet, and soak a piece in fresh water as it is required.

866. Buttermilk.

If made of sweet cream, is a delicious and most wholesome
food. Those who can relish sour buttermilk, find it still more
light and it is reckoned more beneficial in consumptive cases.
Buttermilk, if not very sour, is also as good as cream to eat
with fruit, if sweetened with white sugar, and mixed with a
very little milk. It likewise does equally for cakes and rice-
puddmgs, and, of course, it is economical to churn before the
cream is to de for anything but to feed pigs.

867. Cream (to Manage for Whey-Butter).

Set the whey one dayand night, skim it, and so till you have
enough; then boil it and pour it into a pan or two of cold
water. As the cream rises, skim it till no more comes ; then
churn it. W iiere ne-.v-mnk cheese is made daily, whey-butter
for common and i)resent me may be made to advantage.

86S. MaEtre D'Hotel Butter— Ingredients~2 oz. of fresh lu.tt^r
juico ul 1 icinu,,, whiie sugar and salt to taste, parsley blanched'
treed from moisture and finely minced. '

Put the butter in a basin with the other ingredients, incor-

'■^■Amebii.3^

e ,•

To Mark Buttku.

245

incor-

porate the whole effectually and quickly, rnd put it by in a
cool place till wanted.

869. Water Cress Butter-Ingredients-;^ lb. of nice fresh butter,
a bunch of walercrc.s:^
Mince the watercress finely, and mix well in with the butter.
Roll into little shapes with the butter pats.
870 Butter (to serve as a little dish).

Roll butter in different forums either like a pine, and make
the marks with a teaspoon, or roU il in crimpinR '•'> l^";^'^;;" ^
it through a cullender, or scoop with a teaspoon, '-^'J^l ";>^ ^ ^^^
grated beef, tongue, or anchovies. Make a wreath of curled
parsley to garnish.
871. Curled Butter.

Procure a strong cloth, and secure it by twc of f vomers to
a tiail or hook in the wall; knot the remaming two come s,
LavTng a ^mall space. Then place your butter into he clot ,
wis Irmly over your serving dish and the butter will force its
way between the knots in little curls or strings. Garnish with
parsley and send to table.

o />«.:•*> R.i**«»r— Inpredients— 2 tablespoonfuls of white sugar,
'''■ ''tf e*^lk! of**f harclSecreggs. a teaspLnfuls of orange flower
water, }( lb. of /res/i butter.
Pound the yolks with the orange flower water (in a mortar)
to a smooth paste, then mix in the sugar and bu ter Now
place in a clean cloth, and force the mixture through by wring-
fng The butter will fall upon the drh in pieces according to
the size of the holes in the cloth.
87^ A Pretty Dish of Butter.

With a pair of butter pats, form some butter into balls the
size of marbles. Set in a pretty dish, with a piece of ice, and
sprigs of parsley strewn over.

874. Cream Cheese-Ingredients-i pt. of rich raw cream, a dessert-
spoonful of salt. . . , , , a.u

Put the salt into the cream ; fold a napkin double on the
shallow end of a hair sieve-a sieve of about six inches in
|::^;.%o„...ccrca™in.o.he.onow^

the sieve over, so that the cheese may drop out on the dry

246

TiiE Dominion Cuok Book.

i. p

cloth. Replace it in the sieve, so that it may both drain and
keep in shape. For the two following days the napkins should
be changed at least three times each day. On the fourth day
ine cheese will be ready for use.

875- Sage Cheese.

^ Bruis-e some young red sage and spinach leaves, extract the
juice, and mix it with the curd; then proceed as with the other
cheese.

876. Apple pheese-Ingrcdicnls-Equal weight of white sugar and
apjilos, juice of 2 lemons and the ])eel cut finely-custard.
Peel, pare, and core the apples, and cut into small pieces.
Add the sugar, lemon juice and peel. Put them on the fire and
keep moving them about to prevent their burning. Boil until
the apples are quite mashed up and look clear, and in stirrin^^
the bottom of the pan comes clean. Dip a mould in cold water"
put in your cheese, and serve next day cold with a custard
-ound It.

877. Cheese StrawS~Ingredients-6 oz. of flour, 4 oz. of l)utler, j

oz. of gr.iled Parmesan cheese, a little cream, salt, white pepper
and cayenne. ^ '^^

Roll it out thin, cut it into narrow strips, bake in a moder-
ate oven, and serve piled high and very hot and crisp.

878. Roast Cheese-Ingredients-3 oz. of cheese, yolksof 2 eggs,

tZ' ", ^^'u ' ''"'''' """''''' 3 02. of butter, a dessertspoonful o
mustard, salt and pepper.

Grate the cheese, add the yolks, bread crumbs, and butter ■
beat the whole well in a mortar and add the mustard, salt and
pepper Make some toast, cut into neat slices, and spread the
paste thickly on. Cover with a dish and place in the oven till
lot through, then uncover and let the cheese color a hVht
brown. Serve immediately.

^^^' ^nnf ®f ® Toast-Ingredients-Some nice butter, made mustard
and salt, a httle cheese; toast.

Mix the butter, mustard and salt, spread on toast and
sprinkle with the cheese, grated.

880. Cheese Dish.-Ingredicnts-;^: lb. of good fresh cheese. We
mean pot very old, or much dried, i cup of sweet milk. «/ of a to^.
spooniui ol dry mustard. A little pepper and salt, tabiespoonful of

Cut the cheese into thin slices, put it into a "spider" or

To Maki: KiiTKu.

247

saucepan, and pour over it the milk mix in the other
ingredients. Siir this mixture all the time while over the fire.
Turn the contents into a hot dish and serve immediately.

881. Curd for Cheesecakes— Ingredients -One quart of new
milk, I tablespoonful rennet, alum the size of a nutmeg, 3 oz. cf
butter, 2 or 3 eggs, sugar to taste, a few currants.
Pu a quart of new milk into a clean pan, and set it by the
side of the fire so that it will keep blood warm ; put the rennet
into it, too much will make the curd hard and the whey very
salt; in a short time it will be separated into curd and whey,
which cut into small pieces with a knife. Or, put in a small
piece of alum, about the size of a nutmeg, into the milk, and
let it boil. Strain the curd from the whey by means of a hair
sieve, either let it drain, or press it dry ; pass the curd through
the sieve by squeezing it into a basin. Melt the butter and
mix with the curd, also two or three eggs, or else one egg and
four yokes ; add sugar to your palate ; with a little grated nug-
meg, and a few currants if approved of ; mix the whole together,
and fill the cases

882. Cheese (pounded)— Ingredients— Allow % lb. of butler to I
lb. of cheese.
This dish is economical, as dry cheese may be used. Slice
ilie cheese into small pieces, then add the butter. Proceed to
pat it in a stone jar, pressing it down tightly ; put a layer of
clirified butter over the top. It may be flavored with cayenn.
or mixed mustard,

88^ Macaroni— Ingredients— X lb. of butter, % lb. tubular macar-
oni, 5 oz. of Parmesan cheese, 2 glasses of milk, i qt. of water,
pepper and salt to taste.
Mix the milk and water, salting it to taste, place in a stew-
pan on the fire, bring to a boil and drop in the macaroni.
When tender, drain and dish. Grate three ounces of the cheese
and mix with the macaroni. Now mix in half of the butter,
sprinkling a little pepper over. Put the rest of the grated
cheese on the top covering with bread crumbs. Warm the rest
of the butter (do not let it oil), pour over the bread crumbs.
Brown before the fire or with a salamander.

884 Macaroni a la Runi— Ingredients-8 oz. macaroni, 10 oz. of
any well flavored cheese, ^ pt. of good cream, a little salt, sea-

soning of cayenne, 72
sweet fresh butter.

yi, z. salt spoonful of poundad mace, 2 oz.

!48

The Dominion Cook Dook.

1 1 .

Boil the micaroni in the usual v/ay, and by the time it is
sufficiently tender dissolve gently the cheese in the above
quantity of crfaui, add a little salt and rather a full seasoning
of cayenne. Now add tiic pounded mace and butter. The
cheese should, in the first instanee, be sliced very thin, and
taken quite free of the hard part adjoining the rind ; it should
be stirred in tin" cream without iniermission until it is entirely
dissolved and the whole is perfectly smooth ; the macaroni,
previously well drained, may then be tossed gently in it, or
after it is dished, tin; clieese may be poured equally over the
macaroni. The whole, in either case, Kuy be thickly covered
before it is sent to table, with fine crnmhs of bread fried of
a pale gold color, and dried perfectly, either before the fire or
in an oven, when such an addition is considered an improve-
ment. As a matter of precaution, it is better to boil the cream
before the cheese is melted in it ; rich white sauce, made not
very thick, with an additional ounce or iwo of butter, may be
used to vary and enrich this preparation. Do not use Paiu»s-
sail cheese for this dish.

Miii«j^jHpv|it)Miu^a^

■ri Wiu m w f U^ -«''9»PWtimKI^^

1 SICK ROOM COOKERY. |^'^

-^f SICK ROOM COOKERY

Thorn is sickncss everywhere, and as it falls to the lot of

,he sick, a 7 j'-"'^™ ,^,<= X^her pli ly.iU try in such a
''"'\"'l"?.Sc a^>."u e oHhc -MM with her o«n dcUcale

J^R3t^^:^^St!=s^^^c:;:r;oS

.. Inval.ds »°" J f 4^„ ;^^ ,„s a,l invahd charge, be

if they could help It, a"d^^^^^

judgment comes the great Kuicr oi i ^^^^

youasyc.uhavede.;dt..^^^^^^^^^^^ ye did it not.''. It

sentence w.ll be Y >^new > ^^. ^J^.^^^ ^^^^^.^ ^^^^^^^

IS said, ' No physician '^^ ^ God weighed out to us

with half as much ^^'-^^^"^^^^^^ "^^^^^ ever permit to be

every tr.al;notone gram oomuchd P^^ ^^.^.^^^

put in the scale. J^^\; 'f^^'J^o,,. Our burdens seem more

are sent to us for some ^^ se Purpost. ^

than we can bear and vt is sull Iwder or usjo say .^ ^^^y.^ ^.^ .

""'V'T' ^''t Throw a av of sunshine across their path,
is hard enough, i lirow a brighten their

There are a thousand and °- J ;^>4^^^Vy ^ay^^^^^ could make
lives by a little attention. ™ '^f ^^^'''"^ \l^],x be so much
otlvrs happy if we only would try =ind;NC wouici^ .^ ^^^

^5T rtSe £g';::r.:;^'^hin^^y"^-day(yes,
fined to the house, seung ^^ ^j^g

i ,

250

The Dominion Cook Hook,

turc. Their eyes will ache from ihc very sameness, and they
feel that it would jje a blessing to close them in utter oblivion.
It ought to be not only a pleasure, but a stern duly for us to
lighten their burdens and make life bearable to them."

In preparing dishes for the siek, it is needful to combine the
strongest nourishment vith the simi kst seasoiuig, as they re-
quire food which will not need too much exertion of the diges-
tive power. Sweet-breads broiled to a nice brown ; oysters
roasted in the shell, or [plainly stewed ; clam broth, and even
calves' brains, are highly recommended as articles of diet,
which will give the most nutritious food in the smallest quan-
tities. All kinds of gru<:l are impalatable to some \) rsons, but
fortunately tastes differ, and there are those who will take with
a decided relish large bowlfuls of Hour, oatmeal and even
Indian meal j orridge.

Never set before the sick a large quantity of food ; tempt
with a very small portion delicately cooked and taslefullyserved.
If not eaten directly, remove from .)e sick room without delay
as no food should be allowed to stand there. Do not give the
same food often, as variety is charming. Never keep the sick
waiting, always have something in readiness— a little jelly, beef
tea, stewed fruit, gru-l, etc. It will be found more tempting
to serve any of these in glasses. If much milk is used keep it
on ice. Let all invalid cookery be simple ; be careful to remove
every particle of fat from broth or beef-tea before serving.
The l)est diet for brain workers who take proper care of their
health is brown bread, cream, fresh butter, oatmeal, fresh cheese
(if it agrees), eggs, fish and a moderate amount of meat. Oysters
may be used freely in their season, and fruits should not be
omitted. There should be a variety and change as the season
and health require. The diet should be varied in kind and
form quite frequently, though not necessarily every day. Even
in health, the best viands when continued from day to day
become unpalatable, and even nauseous. An occasional change
ofdiet, in short, is indispensable to a proper relish for food, and
the maintenance of the appetite and good health.

885. Chicken Milk— Ir.grcdicnts— Cliicken, heads of celery, a little
iiarsley. 6 nopnercorns and a little .snlt.

After carefully cleaning the chicken, skin and cut into small
pieces. Put these into a china lined saucepan with the bones
and neck, the heart of the celery, stalks of a bunch of p£.rsley,

^4,

a*rj.« ro# < t,,» «i . ,„..- .t^. :,5p-

Shu Room Cookery.

25'

peppercorns and a lllllc sal'. Cvcr with cold water and
allow to sinnner till the meat will drop from the bones. Strain,
::nd when cold take a clean soft cloth dii)ped in hot water and
wii.e over the jelly gently to remove any fat that mav appear
Now fiutcciual proportions of jelly and milk mlo a china lined
saucer>an, huil up three times and strain into an inviting looking
cup and serve hot or cold. Good for invalids recovering from
typhoid fever.

S86 Voal Broth— InRredienU-i;:^ lb. nf veal, 1 doz. swci- nlmonds,
a ql, of spring water, a little salt, I pt. oi boiling water.
Remove all the fat from the veal, and simmer gently in the
spring water till it is reduced to a pint ; blanch and pound the
almonds till they are a smooth paste, then pour over them the
boiling water very slowly, stirring all the time till it is ps
smooth as milk ; strain both the almond and veal liquors
through a fine o'-^ve and mix well together, and add the salt
and boil up r gain.

887. Chick" in tJrotf -Ingmli'-nts—An old fowl, 3 pts. of water, a

pimh o. L .', .1 I'i -de of nia.-o, 6 or 8 peppercorns, a very small

chopped o . T, 1 '.-•w sprigs of sweet herbs.
Cut up thu iowl and put it, bones as well, in a saucepan
with the water, salt, mace, pepp.-rcorns, onion and sweet herbs ;
let it simmer very gently till the meat is very tender, which will
take about three hours, skimming well during the time. Strain
carefully and set aside to cool.

888. Egg tlroth— Ingredients-An egg, '/i pt. of good unflavored veal

or mutton broth quite l.ot, salt, least.
Beat the egg well in a broth basin ; when frothy add the
broth, salt to taste, and serve with toast.

889. Eel Broth-Ingredients-,!^ lb. of small eels, 3 pt.s. of water, some

parsley, I slic- ol onion, a few peppercorns, salt to taste.
Clean the eels and set them on the fircwUh the water, pars-
ley, onion and peppercorns ; let them simmer till the eels are
broken and the broth good. Add salt to taste and strain.
These ingredients should make about a pint and a half of
broth.
890 Beef Broth (i)— Ingredients— l lb. of good lean beef, 2 qts. of

cold water, '4 a teacun of tapioca, a small piece of parsley, an onion

if liked, pepper and salt.
Soak the tapioca one hour, rnt in small pieces the beef, put

;

lit*!

252

The Dominion Cook. Book.

Hi ^'

in a stcwpaii the above proportion of water, boil slowly (keep-
ing well covered) one and a half hours, then add the tapioca,
and boil half an hour longer. Some add with the tapioca a
small piece of parsley, and a slice or two of onion ; strain be^
fore serving, seasoning slightly with pepper and salt. It is more
strengthening to add, just before serving, a soft poached egg.
Rice may be used instead of tapioca, straining the broth, and
adding one or two tablespoc .is of rice (soaked for a short time),
and then boiling half an hour.

891. Beef Broth (2) -Ingredients— 1>< II). of finely minced beef, I qt.

uf cold waier, a little salt, and 2 oz. of rice or barley.

Simmer for four hours, then boil for ten minutes, strain,
skim off the fat and serve.

892. Scotch Broth -Ingredients— The liciuor in which a log of mutton.

piece of beef or oil fowl lia.s been boiled, barley, vegetables chopped
.small, a cup of rough oatmeal mixed in cold vater, salt and pepper
to taste.

Add to the liquor some barley and vegetables, chopped
small, in sufficient quantity to make the broth quite thick.
The necessary vegetables are carrots, turnips, onions and cab-
bage, but any others may be added; old (not parched) peas
and celery are good additions. When the vegetables are boiled
tender add the oatmeal to the broth, salt and pepper to taste.
This very plain preparation is genuine Scotch broth as served
in Scotland ; with any coloring or herbs, etc., added, it is not
real Scotch broth. It is extremely palatable and wholesome in
its plain form.

803, Broths (Beef, Mutton and VeaB)— Ingredient.s— 2 lbs. of

lean beef, i lb. scrag of veal, i lb. of scrag of mutton, some sweet
herbs, lu peppercorns, 5 qts. of water, i onion.

Put the meat, sweet herbs, and peppercorns into a nice tin
saucepan, with the water, and simmer till reduced to three
quarts. Remove the fat when cold. Add the oniOii, if ap-
proved.

894, Calves' Feet Broth -Ingredients- 2 calves' feet, ^Ji qts. of
water, a large teacupful of jelly, a little sugar, nutmeg, yolk of i egg,
a piece of Initter the size of a nutmeg, a piece of fresh lemon peel.

Coil the cnh-ev feet in the water, strain and put aside; when
to be u?ed t.ike off the fat, {ntt the jciiy into a sauce{;an with
the sugar and nutmeg; beat it up till it is ready to boil, then
take a little of it and beat gradually to the yolk of egg, and

:rl:.l

» T i w iii i i ii i Mm w f ..i .i ,.i|»wiui[ ii wg i«iB toi » W i«*>. i *;*.;. -xi*?

Sick Room Cookery.

i53

r,:ate

adding the butter, stir all together, but don't let it boil.

thp lemon peel into it.

Rn' B-ef Tea (simplest way of making).

ru the beef into very small pieces, and take away all the
fat. ^ Pu im; a sto^ne Jar wUh a^nt of water to each ^ound
l^'beef ; tie a double P;eceofbro^.. paper ovr the top and ^
the jar in a cool oven for several hours, btram me

the tea is sure to acquire an ""P 'f ,=^"' "^e ,ea vi 1 become a
of flavoring may be added to it. A scrap m f ley, put

even salt, it la a leu^iuy t"" . -^^ cffiripnt- to set a cup of

the following

896. Meat-Juice. j;„;^ac {t finely

Scrape with a knife, because no cuttmg divides it hneiy

more widely known as a restorative ^^"^ ;"3^^J^^', j^ .gainst
in cases of wasting or acute disease. I^s appearatKe i fe

it, but the taste is simply that of any ^^^^^ ^,'^f '^^^.^ \hey arc
,;nerally take it without d.tficulty; but adults unless ^t^ 7^^^^^

too weak to have an opnuon on i ic F^-'-]'^ \- he'done but to
mountable objection to it. Nothing can then be done u
hide it in a colored or covered cup, or to add a uitie b

■254

TiiK Dominion Cook Book.

If ! :

i ■

i^xtract to conceal the color. Meat-juice is easier to assimilate
than any form of cooked beef tea, and is the only sort that
may at all tunes be safely given to very young infants. It has
saved many lives, especially those of ricketty and washed chil-
dren and typhoid patients, and it seems right that everyone
should know how to set about making it. Dm, to return to
our

S97 Quickly Made Beef Tea.

Take the above juice and meat together, and put it on a slow
tire. J.et it boil for not longer than five minutes, strain it and
It IS ready for use. If it has been carefully scraped there will
be no fat upon it, but if there should ])e some it can easily be
removed with paper. Salt must be added to taste.
898. Another Quick IVlethod.

Scrape the beef as before, and remember that it is useless to
put in gristle or sinew, because in none of these quick methods
IS there sufficient time to cook it. Set the meat over a very
slow fire without water for a quarter of :in hour, then add warm
water and simmer for half an hour or longer.
^99- Beef Tea Custard.

Thiii may be served alone either hot or cold, or a few small
pieces can be put in a cup of beef tea, which is thus transferred
into a kind of soii/e royule. Beat up an egg in a cup, add a
small pinch of salt, and enough strong beef tea to half fill the
cup; butter a tmy mould and pour in the mixture. Steam it
tor twenty minutes, and turn it out in a shape.

900. Savory Beef Tea-Ingredienls-3 lbs. of beef chopped up

mely, 3 leeks, i onion with 6 cloves stuck into it, i small carrot, a
little celery seed, a small bunch of herbs, consisting of thyme, mar-
joram, and parsley, i teaspoonlul of salt, yi a teacupful of mushroom
ketchup, and 3 pts. of water.

Prepare according to the directions given in the first recipe.

901. IVIush.

Put some water or milk into a pot and bri' ■' it to boil then
let the corn meal out of one hand gently into ihe milk or water
and keep stirring with the other until you have got it into a
pretty stiff state ; after which let it stand ten minutes or a
quarter of an hour or less, or even only one imnute, and then
tak.; It out, and i)ut it into a dish or bowl. This sort of half-
pudding, half porridge, you eat either hot cr cold, with a little

Mimiipm

Sick Room Cookery.

^SS

salt or without it. It is eaten without any liquid matter, but
the general way is to have a basin of milk, and taking a lump
of the inush you put it into the milk, and cat the two together.
Here is an excellent pudding, whether eaten with milk or with-
out it, whether you take it hot or cold. It is neither hard
nor lumpy when cold, but quite light and digestible for the most
feeble stomachs.

902. Fowl (Sf:eweci in Barley)— Ingredients— l cliiclun, ji lb. of
pearl barloy, enough milk lo cover the barley, only a lillle salt, a
bunch of sweet herbs.

Truss the chicken as for boiling ; place it in a stewpan with
the well-washed barley ; sprinkle a little salt in and the sweet
herbs ; enough milk to cover the barley ; put it on the fire, and
let it stew very slowly, continue to add milk as it boils away,
so that the barley may be always covered, but not the chicken,
which should be dressed only by the steam from the milk. A
small bird will take about three hours. When done serve with
the milk ^nd barley round it.

903.

Vegetable Marrow (stuffed)— Ingredients— l marrow,
some mince of either veal or chicken, bread crumbs, good gravy.

Take a good sized marrow, boil until tender, halve length-
ways ; remove the seeds, and fill the inside with hot mince ;
join the two sides together, place upo*^ • hot dish, sprinkle with
grated bread crumbs; set in the oven o own for a few min-
utes. Serve with a boat of good gravy.

904. Mutton Cutlets (delicate)— Ingredients— 2 or 3 small cut-
lets from the best end of n neck or loin of mutton, I cupful of water
or broth, a little salt and ;. lew peppercorns.

Trim the cutlets very n\ct\y, cut off all the fat, place them
in a flat dish with enough water or broth to cover them, add
the salt and peppercorns and allow them to stew gently for two
hours, carefully r.kimming off every particle of fat which may
rise to the top during the process. At the end of this time,
provided the cutlets have not been allowed to boil fast,
they will be found extremely tender. Turn them when half
done.

Lambs' Fry (French)— Ingredients— 2 sets of lambs' fry, 2
eggs, bread crumbs, chopped parsley, hot lard.

Blanch the fry ten minutes in boiling water, drain them on a

90S'

856

Tiui Du.>;iNiON Cook Boof

{■•

sieve, and when quite dry egg over with a paste brush ; throw
them into bread crumbs, with which you have mixed some
chop^)ed parsley, fry them in very hot lard of a nice hght brown
color, dress pyramidically upon a napkin, garnish with fried
parsley, and serve.

906. Rabbit (stowed)— Ingredients— 2 nice young rabbits, I qt. of
iiiilii, I labluspuonful of liuur, a blade of mace, salt and pepper.

Mix into a smooth paste the flour with half a glass of milk,
then add the rest of the milk ; cut the rabbits up into conven-
ient pieces ; pb.ce in a stewpan with the other ingredients and
simmer gently until perfectly tender.

907 Sweetbreads.

These, when plainly cooked, are well adapted for the conval-
escent. They should be slowly boiled, and very moderately
seasoned with salt and cayenne pepper.

908 Pork Jeiiy (Dr. RatclifFe's Restorative)-Ingredierts

—A leg of well-fed pork, 3 gals, of water, Yz oz. of mace, the same
of nutmeg, salt to taste.

Take the pork just as cut up, beat it, and break the bone.
Set it over a gentle fire with the water and simmer until it is
reduced to one gallon. Let the mace and nutmeg stew with it.
Strain through a fine sieve. \Mien cold take off the fat. Give
a large cupful the first and last thing and at noon, putting salt
to taste.

909 Shank Jelly— Ingredients— 12 shanks of mutton, 3 blades of

mace, an onion, 20 Jamaica, and 30 or 40 black peppers, a bunch of
herbs, a crust of bread toasted brown, and 3 qts. of water.

Soak the shanks for four hours, then brush and scour them
very clean. Lay in a saucepan with all the ingredients, pour-
ing in the water last, and set them near the stove; let them
simmer as gently as possible for five hours, then strain and
jtlace in a cool place. This may have the addition of a pound
of beef, if approved, for flavor. It is a remarkably good thing
for persons who are weak.

910. Arrowroot Jelly-Ingredients— >i pt, of water, grated nutmeg,

.-.nd fm." '-';gr,r, dc"sert=poonful of arrowroot rubbed smooth in 2
spoonfuls of cold water.

This is a very nourish- ig dish. Put into a saucepan all the
ingredients excepting the arrowroot ; ])oil up once then mix

■F^!f ,

-.ii^'mmm^ilUmiiH

Sick Room Cookery.

»57

in by degrees the arrowroot; then return the whole into the
saucepan ; stir and boil it three minutes.

911. Tapioca i"r

some lemon j'li

■_T;;f;redients— Some of largest kind of tapioca,
nirl sugnr.

Pour cold water on to wash it two or three times, then soak
It in fresh water fi\c cr ;ix hours, and sinuner it in the some
until quite clear ; then add the lemon juice and sugar. Ti^e
peel should have been boiled in it. It thickens very much.

912. Meat Jelly— Ingredients -Beef, isinglass, i leacupful of water,
salt to taste.
Cut some beef into very small pieces and carefully remove
all the fat. Put it in an earthen jar with alternate layers of
the best isinglass (it is more digestible than gelatine) until the
jar is full. Then add a teacupful of water with a little salt,
cover it down closely, and cook it all day in a very slow oven.
In the morning scakl a jelly mould and strain the heiuidinto it.
It will be quite clear, except at the bottom, where will be the
brown sediment such as is in all beef tea, and k will turn out
in a shape. It is, of course, intended to be eaten cold, and is
very useful in cases where hot food is forbidden, or as a variety
from the usual diet.

Invalid's Cutlet— Ingredients— i cutlet from the loin or neck of
mutton, 2 cupfuLs of water, i very small stick of celery, pepper and
salt to taste.

Have the cutlet cut from a very nice loin or neck of mutton ;
take off all the fat ; put it into a stewpan, wi',h the other ingre-
dients ; stew vcyy gently for nearly two hours, and skim off
every particle of fat that may rise to the surf ue. The celery
shoi^ld be cut into thin slices before it is added to the meat,
and care iriust be taken not to put in too much of this ingredi-
ent, or the dish will not be good.

Chicken Panada— Ingrc<lients— A chicken, qt. of water, a
little salt, a grate of nutmeg, and the least piece of lemon peel.

Boil the chicken about three parts done in the water, take
off the skin, cut the white meat off when cclci, and pound m a
mortar ; pound it to a paste with a :ittle of the water it was
bciled in ; season with salt, nutmeg and lemon peel. Boil gently
for a few minutes to the consistency you desire.

913-

914

1 1

It*'

■n

\ i4

2:;8

TiiE Dominion Cook Book.

915. Gravy Sippets -Ingredients -2 or 3 sippets of bread, eravy
fnim m.itton, beef or verd, salt to taste. ^ ^

On an extremely hot plate put the sippets and pour over
them the gravy. Sprinkle a little salt over.

016. A Good Restorative (i)--Infrrcdients-2 ca^-. fpct 2 nts
of water, 2 i)ts. of new milk. . ■ t ■•

Bake all together in a closely cov^ned iar for ihreo Iciirs
and a half. When cold, remove the fai. Give a large tr; cup-
iul the last and first thing. Whatever flavor is approved, give it
by baking in it lemon peel, cinnamon, or iiace. Add sugar after.

917- Another /2)-Ingredicnt?,-6sheepV trotters, 2 blades of mace a
little cinnaiiion, lemon pee!, a few hartsluTn shavings, a little isin-
glass, and 2 (|t.. of water. ^ '

Simmer to one quart, when cold take off the fat, and give
nearly half a pint twice a day, warming ^viih ii a liule neivmilk.

0i3. AnQtiier (3)— Ingredients- 1 oy. ol iiinglas^ -havings, 40 Jamaica
peppers, a piece of brown crust of bread, 1 qt, of water.
i-;cH to a iunt and strain. This makes a pleasant jelly to
keep in the house, of which a large spoonful may be taken in
n.il V, tea, soup, or any way.

919. Anotl^er (a most pleasant: draught) {4)-Ingredients

~,4 oz. ot isingla.ss sliavings, i pt. vi n-w milk, a little sugar.
Boil to half-pint ; add for change, ;<. bitter almond. Give
this at bed-time, not too warm.

920. Sago Cream— Ingredients-, pt. of boiling cream, i qt. of beef

tea, I oz. of sago, i gill water, and the yolks of 4 fresh eggs.

Boil the sago in the water till quite tender, when add the
other ingredients.

921. OllOCOiate- Ingredients— A cake of chocolate, i pt. of wate^

inilk, sugar. '

Cut the chocolate into small pieces ; put the water into a
saucepan and add the chocolate ; mill it off the fire until quite
mdted, then on a gentle fire until it boils; pour into a basin
and It Will keep in a cool place eight or ten days. When
wanted put a spoonful or two into milk, boil it with sugar and
mix well.

922. ^Uh r-orridg-e— Ingredients— Some half grits long boiled, milk.

tO.ISt. o o > J

Make a gruel of the half grits ; strain, and add either cold
milk or warm milk as you desire. Serve with toast.

Sick Room Cookery.

259

923. FrePBCh P(&rrld£e— Ingredients— Some oatmeal, water, milk,

toast.

Stir the oatmeal and water together, let it stand to be clear,
and, pour off the latter ; pour fresh upon it, stir it well, let it
stand till next day ; strain through a fine sieve, and boil the
water, adding the milk while doing. The pro[)ortion of water
must be small. This is much ordered, with toast, for the break-
fast of weak persons, abroad.

924. Ground Rice WlUk. — Ingredients — One tablespoonful of

ground rice rubbed smooth in i^ pts. of milk, a piece of cinnamon,
lemon peel and nutmeg.

Boil the ground rice and milk, adding the spices and flavor-
ing. Sweeten to taste when nearly done.

925. Sago Milk. — Ingredients — Sago, new milk.

Cleanse the sago from the earthy taste by soaking it in cold
water for an hour, pour that off and wash well, then add more,
.md simmer gendy with the miik. It swells so much that a
small quantity will be sufficient for a quart, when done reduce
to about a pint. It requires no sugar or flavoring.

926. Eggs and Top.st.— Ingredients— 2 eggs, thinly cut slices of

bread, i tcaspoonful of vinegar, little salt, a piece of butter the size
of a walnut, a lew sprigs of fresh, green parsley or some sweet ger-
anium leaves.

Take the thinly-cut slices of bread, and toast them quickly
to a light brown, without burning them. Drop an egg or two
into boiling water into which the vinegar has been poured, and
a little salt added to it. Pour one tablespoonful of boiling water
over apiece of butter, turn it over the toast, and if it is very dry
dip the whole of it into the melted butter and water, soaking
the crusts completely. Skim out the eggs as soon as the
whites are firmly set and put them upon the toast. Edge the
plate with a few sprigs of fresh, green parsley, or some sweet
geranium leaves, and serve upon a salver covered with a white
napkin. An invalid will usually eat of this with great reUsh.

927. Baked Hominy.— Ingredients— To a cupful of cold boiled hom-

iny (small kind) allow 2 cups of milk, a heaping teaspoonful of
white sugar, a little salt, and 3 eggs.

Beat the eggs very hg'it, yokes and whites separately.
Work the yokes into the hominy, alternately with the butter.
When thoroughly mixed, put m the sugar and salt, and go on

y^'

ill

. I-

''■ \ ,

260

The Dominion Cook Book.

beating while you moisten the batter gradually with milk. Be
careful to leave no lumps in the l)atter. Lastly, stir in the
whites and bake in a buttered pudding dish until light, firm and
delicately browned. It may be eaten as a dessert, but it is a
delightful article, and the best substitute that can be devised
for green corn pudding.

928. Strawberries— Ingredients— Fruit, white sugar, juice of 2 or 3

lemons in proportion to the fruit.
The way to moke strawberries digestible to those who are
unable to eat them on account of dyspepsia or any other cause
is very simple. Cover them with a very large allowance of
powdered sugar and then squeeze over them the lemon juice,
which brings out the strawberry flavor more than anything else,
and its acidity is counteracted by the large quantity of sugar.
The lemon juice should be in the same proportion as the cream
would be in the place of which it is used.

929. StrengtheningBlanc-Mange— Ingredients— I pt. milk,

y^ oz. isinglass, rind (if>2 fi small lemon, 2 oz. of sugar, yolks of 3
fresh eggs.

Dissolve the isinglass in the water, strain through muslin,
set it again on the fire with the rind of the half lemon cut very
thin, and the sugar ; let it simmer gently until well flavored, then
take out the lemon peel, and stir the milk to the beaten yolks
of the eggs; pour the mixture back into the saucepan, and hold
it over the fire, keeping it stirred until it begins to thicken ; put
it into a deep basin and keep it moved with a spoon until it is
nearly cold, then pour it into the molds which have been laid
in cold water, and set it in a cool place till firm. This we can
recommend for invalids, as well as for the table generally.

930. Water Gruel.— Ingredients— A large spoonful of oatmeal, water,

salt and a little piece of butter.
Rub smooth the oatmeal with two spoonfuls of water and
pour it into a pint of water boiling on the fire; stir well and boil
quickly. In a quarter of an hour strain it off and add the salt
and butter when eaten ; stir until the butter is thoroughly in-
corporated.

y^I — EfFervesCing GrUwi. —Ingredients — Half a breakfaiit cupful
of ihin water gruel, i tablespoonful of sifted white sugar, a salt-
spoonful of carbonate of soda, juice of a lemon.

Mix the soda and sugar well together and then put into the

»ij«»^ niiifMiwiii: iwivr I. fii,wMMiirMiiMii>i..i.i».-;^,,'>^-^^«^/'

Sick Room Cookery.

361

gruel, stirring thoroughly; hav^ ready the lemon juice, strained,
mix it in and drink imnicdiatcly while it is effervescing and as
hot as possible.

932. Barley Gruel^Ingrcdients— 4 oz. uf pearl barley, 2qls. of water,

a slick t)f cinnamon, suyar to taste.

Wash the barley, boil it in the water with the cinnamon
till reduced to a quart ; strain and return to the saucepan with
remaining ingredients, keep on the fire about five minutes, stir-
ring all the while. Pour into a jug and when wanted warm up
again.

933. Hominy (I).

Wash it in two or three waters, pour boiling water on it and
let it soak for at least ten hours ; then put it into a stewpan,
allowing two quarts of water to one quart of hominy, and boil
it slowly four or five hours, or until it is perfectly tender ; then
drain it, put it into a deep dish, add salt and a piece of butter
and serve as a vegetable with meat.

934. Hominy (2).

Put some water on the fire, and when it boils add a little
salt ; drop in gradually the hominy, and boil fifteen to twenty
minutes, stirring well all the time with a wooden spoon ;
serve with milk or cream. If preferred it may be boiled in
milk in the sime way. It also makes excellent puddings cook-
ed in the same way as rice or tapioca, but it shou'd be well
soaked before cooking ; it may also be forn'.ed into shapes and
served with jam or custard.

935- Egg Gruel.— Ingredients— Yolk of one egg, I tablespoonful of
sugar, 73 of a cupful of boiling water, white of the egg.

Beat the yolk of the egg with the sugar till very light ; on
this pour the boiling water, on the top put the white of the egg
beaten to a stiff froth with a little sugar.

936. Custards — Ingredients— i qt, of milk, I stick of cinnamon, the
rindof a lemon, a fow laurel leaves or bitter almonds, sugar to taste,
the yolks of 8 eggs, the whites of 4,

Boil the milk with cinnamon, lemon rind, laurel leaves and
sugar : well whisk the yolks with the whites of four eggs, add-
ing a little milk, then strain into a dish. When the milk boils,
take it off the fire and strain it; then stir the eggs into it ; return
the whole to the saucepan and set it on the fire again, stirring

'fi

ill

"^'J'-*ii"'

262

The Dominion Cook. Book.

constantly; let it come to the bailing point, then take it off the
fire, pour it into a laiLiC jiig, and continue stirring it until it is
nearly cold. It should now have the consistency of thick
cream, and is ready for b.ing p')U[e 1 intocustard glasses; wlien
the glaK' 0; ;iri' fill jd, grate a liulo nutmeg over them.

ny A f^iC43 Dvink for a Cough. IngreJients— A fresh l.iid
c'Ug, )^ \A. of new milk wirnicd, u lari;e spoonful of capillaire, the
banic of ror,c water, a little grated nutmeg.

Beat the eg% and mix with remaining ingredients, ijo not
warm it after the egg has been put in.

938. Toast and W«*+'»i' ingredients — A sliceof bread, a jug of cold

water.

Toast slowly the brerd till extremely brown and hard, but
not in tlte least black. Put into ttie water and cover closely for
an hour before used. It should be a fine brown color before
using.

939. A Nice Drsnk— Ingredients — A glass of clear, cold water, a

tabiespoonful of capillaire, a tablespoonful of some good vinegar.

Put the capillaire and vinegar into the water and it is ready.

Tamarinds, currants, fresh or in jelly, or scalded currants,
or cranberries, make excellent drink ; with sugar or not, accord-
ing to taste.

940. Lemonacie(ij.— Ingredients— Six large let! ans and 1 lb. of if

sugar.

Rub the sugiir over the rinds to get out the flavor, ther,
squeeze out all the juic: on the sugar, cut whatrem-iins of the
lemons into slices and pour on them a quart of boiimg water ;
when this has cooled strain it on to the juice and sugar and
add as much n- ore water (cold) > v.;!l make it palatable. A
teaspoonful of orange flower water added gives it a pleasant
flavor, much liked 1 ' some people.

941. Jitm^^iSLtHe ( -Ingred; ats — i oz. tartaric acid, i lb. loaf sugar

I pt. of boiling water, and 20 or 30 drops of essence ''lemon.

To be kept in a bottle and mixed with cold water as desired.

942. Milk Lemons.de— Ingredients— 2 lbs. of loaf sugar dissolved

in not. oflioiliiipr vrater. 'j pt. of lenv^ juice. I i ' . of new milk
(cold).
Mix the dissolved .Migar, the lemon juu e anu milk. Stir
the whole well . ' stm 1 ready lor use.

MjiH ■< W I ' W^Ht ' W.. ',

Sk ■ Room Cookery.

263

943. A Fever Drink (1 Ingrcdionts— A little tta-ba^c, 2 sprigs of

balm, a very saiail tii.aitity of wood sorrd, u small lemon, 3 pts. of

boiling water.
Put the sage, balm and wood sorrel into a stone jug, hav-
ing previously washed and dried them. Peel thin the lemon and
(;'e;ir from the white ; slice and put a piece of the peel in ; then
poj.r on the water, sweeten and cover.

944. A Fever Drink (2)— Ingrcclients— l oz. pearl barley, 3 j . water,

1 01. of sweet almonds, a piece of lemon peel, a little syrui if 1- n-
on and capillaire.
Wash well the barley ; sift it twice, then add the water,
swcLt almonds beaten fine, and the lemon peel ; boil til! you
have a smooth liquid, then add the syrup.

945. Apple Water— Ingredients— Some well-flavored apples, 3 or 4

cloves, a strip of lemon peel, lioiling water.
Slice the apples into a large jug, they need be neither peeled
nor cored. Add the cloves and lemon peel, and pour boil-
ing water over. i.et it stand a day. It will be drinkable in
twelve hours or less.

946. Currant Water. —Ingredients— One quart of red currants,;^

pt. of raspberries, 2 qts. of w.iter, syrup— I qt. of water, al)out i^

lb. of sugar.

Put the fruit with the water over a very slow fire to draw

the juice, for half an hour. They must not boil. Strain

through a hair sieve, add the syrup. Other fruit may be used

in the same way.

947. Barley Water.— -Ingredients— 2 oz. of barley, 2 qts. of water,

flavor with lemon, currant, or any juice preferred.
Wash the barley and boil in the water till it looks white and
tlu- bailey grows soft ; then strain and flavor.

94ii. Peppernnint Water— Ingredients— Three quarts of water
(boiling), 8c. worth of oil of peppermint, sugar to taste.
Boil the water and pour into a jug and let it remain till
lukewarm ; add the oil of peppermint • sweeten and stir till
cold ; then boiile.

VVney (USCa m ICVCr;>; irv: ;:: = — ilaw a j^ili vl

spoonfuls of sugar. 2 tcacupfiils of milk, (boiling).

949.— Vinesa

vinej^ar, 2

Mix the vinegar with the sugar, stir in tiie boiling milk; let
it boil one or two "iinutes, cool ^i and strain off the wb-y.

.!Ck\

'1'he I30MIN10N Cook Hoftk.

i^'

r }■

i I

Lemon juice may be used instead of vinegar, if preferred it is
then called lemon whey.

950. Soidlitz Powders.

Two clraclmis of tartari/.ed soda and two scruples of bicar-
bonate of sod I f>r the bine [)a( ket, and 30 grains of tartar'<
acid for the white paper.

951. Ef^ arvescing Saline Draughts.

White sugar powdered, eij^lit oum cs ; tartaric acid twoozs;
sesquicarbonate of soda, two ounces ; essence of lemon, a few
drops. Mix well, and keep in a corked bottle.

952. Rice IVIilk— Ingredients — Two tablespoonfuls of rice, i pt. of

milk, I t.ablcspoonTul of ground rice (if wanted thick, 2 will be re-
quired,) a little cold milk.

Put the rice into the pint ot milk ; boil it until done, stirring
to prevent it burning. Put ilie ground rice with a little cold
milk, mix smooth and stir it in ; boil for about a quarter of an
hour. Thi' k milk may be made in the same way as " rice
milk," only substituting flour for rice, thickening and sweeten-
ing to taste. Five minutes boiling will do.

653. Chamomile Tea. -Ingredients— i oz. of dried chamomile
flowers, )'i oz. of dried orange peel, i qt. of boiling water.

Put the chamomile into a jug with the orange peel. Pour
over it the boiling water, and stand on the back of the stove
just close enough to the fire to keep it simmering till the strength
of the peel and flour is drawn out, then strain off for use and
drink a wineglassful at a time.

954. Dandelion Tea— Ingredients-
ing to size, I pt. of boiling water.

-6 or 8 dandelion roots, accord-

Pull up the dandelion roots and cut off the leaves ; well
wash the roots and scrape off a little of the skin. Cut them up
into small pieces and pour the boiling water on them. Let
them stand all night, then strain through muslin, and the tea is
ready for use. It sho'ild be quite clear, and V'c •-^•ol-ar of brow^n
sherry. One wineglassful should be taken at a time. The
decoction will not last good for more than two or three days, and
therefore it must only" be made in small quantities.

it is

SitK Uuu.M Cookery.

265

955. SarsaparillO. (Simple decoction)- Injircdients-S or. of sarsapar-
illa chill.-, 4 pts. of water.
DiRCst the chips in the water, lei it simmer gently tor two
hours ; take out the chips, bruise and place them back m the
water ; boil down to 2 pints and btrain.

*f-;lf'^*«fe^5f****^*«^^

';^j.iA...^.,

:.i

(*/^

\\\

^1 THe DOCTOR lo^

The following receipts are selected from eminent authori-
ties andean be relied upon, but while in all cases it is prudent
to con^mlt a medical man as soon as possible, the information
under this heading will be found invaluable where the doctor is
not readily available.

956. A Medicine Box.

Secure a deep cheese box, line it inside with dark cambric
or cotton ; put pockets all around the inside about two inches
from the top and let them extend very nearly to the bottom.
In these pockets place white cotton, a sponge, safety pins, a spool
of white silk, fingers from old kid gloves, court plaster, rolls
of bandages, all sizes, mustard, vaseline, chloroform, sweet oil,
bottle of arnica, saleratus and a bottle of good liniment. Ha^ >-.
some uncleaned sheep's wool to use for smoking painiai
wounds, Putin everything th..t could be needed in any case of
sudden illness or accident, in the body of the box put old linen,
flannels, or old cotton cloths, so useful in sickness. Cover
the top of the box with a cushion and tack a frill around the
edge. Cover the box with the same material put on in box
pleats. One of these boxes should be found in every house-
hold.

957. Fractures.
A fracture is said to be simple when there is no externa,
wound ; compound, when complicated with lesion of the sur-
roundmg soft parts ; and comminuted when the bone is broken
into mnny fragments. The syiiiptoms of fracture are pain and
inability to move the limb. When there is great swelling, it is
often difficult to ascertain the nature or even the existence of a

266

i MiJ i ^pl » | |M, ^ Ln p p

The Doctor.

267

fracture The course of a MUiple fracture is a painful and in-
ntmed swelling for a few dnys after the accident with more or
TeS^Jebe reaction ; these gradually subside, and wUh prober
reatmcnt the bone uni.cs in from one to two mon .s, with or
Uhout deformity according to circumstances not always under
the control of the surgeon. Complicated fractures often ter-
minate in the death of portions c,f bone and of the soft parts m
u healthy abscesses and tetanus, leading prehaps to fatal results
units the limb be removed. The indications of treatment are
^o reduce or set the fragments and keep them at r.st and m
dose contact so as to prevent deformity ; all disturbing mus-
c esmustbe relaxed, the ends of the bones extended and the
narts property supported and kept in place, the hmb bandaged
and son e kind of spUnt is applied to keep it immovable of its
nafual ength. The variety of bandage, splints and apparatus
^orS different kinds of fracture is very great, and in nothing
does Lnerican surgery stand more pre-eminent than m its in-
fen ou and effectual instruments for the treatment o broken
Ws When a surgeon cannot be procured immed.ntely the
bXn limb should be kept as nearty as possible in its natural
oo^tLn The two portions of the bone must be pulled in op-
^oite directions, until the limb is of the same length as its
feUow, then apply a splint and bind it to the part with a band-
lee Of course wheri there is n... deformity the puhngofthe
bones is unnecessary. Should there be much swelling a cold
S should be used. If the patient is faint give brandy and
water, or sal-volatile and water.

958 How to Restore a Person apparently Drowned.
Loosen everything around the neck. Turn the patients
face downward, and raise the body several inches higher han
behead and keep it in this position long enough to count five
sL^y T is will enable the water to escape from t - mouth
and nose Place the patient on his back with the chest shght-
W raSby some convenient aiticle of clothing such as a
folded coat or shawl) and the head in a straight line with the
hodv Then practise artificial breathing in this way :-Stand
;;^tri'de thi patent's hips, grasp the --s and nuse them above
,1,0 hoad until thev nearty meet, which expands ^the chest,
then pull them down and press firmly in the siaes 01 mc cr.c:.t ,
this con' -cts^he chest and thus forces the breath first in and

■^^e^:v-^ ^ |j W # ^ ,«^^,

T^^msmsmH^

\i *

268

The Dominion Cook Book.

then out. While this is going on let another person catch
hold of the tongue with a piece of cloth and pull it out, it
maybe secured by fastening an elastic band over the tongue
and under the chin ; this opens the little air-valve, covering
the air tube. While this is going on remove all wet clothing,
cover the body with warm blankets, etc., and rub the body
vigorously. If signs of life appear, place the patient in a warm
bed in a well-ventilated room, and give hot drinks, such as
milk, tea or coffee.

959 Scalds and Burns.

The first object is to cover the injured part with some suit-
able material, and this should he kept on until the cure is
complete. Apply to the burn or scald a mixture of lime water
and linseed oil by saturating the lint with the mixure. Do not
remove when dry, but saturate by the application of fresh outer
layers from time to time. If nothing better is at hand apply
grated potato, flour, starch, etc.

960. Bruises.

Excite as quickly as possible, the absorption of bruised blood
and ap])ly butter, fresh raw beef, or even bathing with cold
water is a very good though simple remedy.

961. Hemorrhage

may be checked by giving strong salt and water ; or by giving
lemon juice.

If an artery be cut, tie a string above the out to prevent
the escape of blood. Tighten the string if necessary by placing
a ruler or stick in the string, twist this around, so as to make a
knot pressing tightly on the artery. The blood from an artery
is always of a very bright red and comes out in jets or spurts.

962. To Remove a Bee Stingy.

Remove the sting at once with a needle or the fingers ;
place a key tightly over the stung part, the pressure will force
the poison out. Wipe the place with clean linen, suck it and
then dab with the blue-bag.

qf>i, E!it@s O'f Snaikes.

These are dangerous and require powerful remedies. The
bites of the various kinds of snakes do not have the same effects

The Doctor.

269

but people suffer from them in different ways. It is of the
greatest importance to prevent the poison mixmg with the
blood and to remove the whole of it instantly from the body.
Take a piece of tape or anything that is near and tie tightly
around the bitten part ; if it be the leg or arm, immediately
above the bite and betvveen it and the heart, the wound should
be sucked several times by any person near There is no
dan-er to the person performing this act of kindness providing
his tongue or any part of his mouth has no broken skin. Hav-
ing sucked the poison immediately spit it out. A better plan
is to cutout the central part bitten with a sharp instrument.
This may not be a very pleasant operation for an amateur, biit
as we have to act promptly in such an emergency, courage will
come. After the operation bathe the wound for some
time to make it bleed freely. Having done thi^s rub the wound
with a r,tick of lunar caustic, or still better, a solution composed
of cixty grains of lunar caustic dissolved in an ounce of water.
This solution should be dropped into the wound,. Of course
the band tied round the wound in the firrl place must be kept
on during the time these means are being adopted. Ihe
wound afterwards must be covered with lint dipped m cold
water There is generally great depression of strength m these
cases, it is necessary therefore to give some stimulant a glass of
hot brandy and water, or twenty drops of sal-volat le. W hen
the patient has somewhat recovered give him a little mustard
in hot water to make him vomit, if on the other hand the
vomiting is continuous, a large mustard poultice should be ..p-
plied to the stomach and one pill given composed of a gram
of solid opium. Note-Only one of these pills must be given
without medical advice.

All these remedies can be acted upon until a surgeon

'''"''^^ 964. Bites of Does.

The manner of treatment is the same as for snake bites.
Many writers on the subject are in favor of the wouud bemg
kept open as long as possible. Many persons do this by placing
aTew beans on the wound and then putting a linseed meal
poultice over the wound.

965. Treatment of Sprains.

Immediately after the accident the part should be immersed

270

The Dominion Cook Book.

lit

. p

\\\

in a bath at the heat of xoo'^', after which leeches should
be applied, and then a poukice of vinegar and bran, lukewarm,
or bread crumbs and camp!)uraled spirits of wine; the follow-
ing lotion, when applied iu the early stage, after blood has
been freely drawn by leeches, rarely fails in affording great
relief; Gourland's extract, half a:i ounce; tincture of opium,
two drachms ; vinegar, half a pint ; camphor mixture, one pint
and a half. Mix for a lotion, to 1 e applied tepid by means
of folded rags. Aficr the inflammatory action has subsided
one of the following Lmimcnis should be used:

966. (i) Soap liniment, one ounce; tincture of opium, two
drachms ; camphorated spirits, two drachms. Mix for a lini-
ment, and rub in night and morning.

967. (2) Camphorated spirits of wine, half an ounce; caji-
put oil and laudanum, of each, two drachms ; olive oil, half an
ounce. Mix for a liniment, and apply night and morning.

968. (3) Olive oil and spirits of turpentine, of each hnlf an
ounce. Mix for a liniment, and use as above.

969. (4) When weakness remains after a spraui, pumping
cold water on the part every morning, aided by a bandage 0°
laced stocking to support the part, will be the most effectual
means of remedying ii.

970. For Sprained Ankle— Bathe the ankle frequently
with strong cold salt and water; sit with the foot elevated, keeping
it cool. Diet, and take daily cooling drinks or medicine. Oj
bind on loosely, and as often as dry, first twenty-four hours,
cotton-batting, spread with beaten egg-whites; after that,
morning and night.

971 To Bind a Sprained Ankle— Put the end of the

bandage upon the instep ; then take it round and bring it over
the same part again, and then round the foot two or ih'-ee
times ; finish off with a turn or two round the leg above the
ankle.

972. Sprained Wrist—Begin by passing the bandag,;
roun-u the hand, across and across, like the figure eight ; i(i.ive
out tlie thumb, and finish with a turn or two round ihcj v rist.
Apply arnica tincture.

-WWflW*

The Docrou.

271

973-

Chdius, a German authority, gives tlie following advice for
restoring a frozen person : He J^'iould be brought into a cold
room, and nftcr having been undressed, covered up with snow
or wi.i cb.h in ice-cold water, or he may be laid m co.a water
so deoly, that his mouth and nose only are free. U hen tlie
body is somewhat thawed, there is commonly a sort of icy
crut f>rmed around it; the patient must then be removed,
and the body washed with cold water mixed with a little wine
or braiidy ; when the limbs lose their stiffness, and the frozen
person shows signs of life, he sliould be carefully dried, and
put into a cold bed in a cold room : scents and remedies which
exc'te sneezing, are to be put to his nose ; air to be carefully
blown into the lungs, if natural breathing does not come on ;
clysters of warm water with camphorated vinegar thrown up;
th- tlKoat tickled with a feather, and cold water dashed upon
the pit of the stomach. He must be brought by degrees into
rather warmer air, and mild pcrspirants, as elder and balm-tea
(or weak common tea) with Minderin's spirit, warm wine and
the like, may be given to promote gentle perspiration.

974. Bruises.
In slight bruises, and those that are not likely to be followed
by inflammation, nothing more is usually required than to
bathe the part with spirit, as" Eau-de-Cologne, brandy, etc.,
mixed with an equal proportion of vinegar and water,

07 q In more severe cases, and where the accident is r7ear
an important part, as the eye, or any of the joints, it becomes a
desirable object to prevent the approach of inflammation. I'or
this purpose leeches must be employed, repeating them accord-
ing to circumstances.

976. In cb. last stage of a bruise, where there is merely a
want of tone in the parts, and swelling from the effused blood,
Ttc fricticn should be employed, cither simply, or with any
common l.niment. Wearing a bandage-pumping cold water
on the part, succeeded by warm friction -a saturated solution
f ."-.i^^n --ii^ 'n «^^f^r. have each been found successful.
lLroo;rof^brionya"nd 'Solomon's seal, bruised and applied
as a poultice, are highly useful in hastening the disappearance
of the discoloration caused by the bruises.

P t

'-«s^^

272

The I^omjnion Cook Book.

977. Acciden-t3 from Ed^c Tools, Hard Bodies, &c

In all recent wounds, the first consideration is to remove
foreign bodies, such as pieces of glass, splinters of wood, pieces
of stone, earth, or any other substance tb.at may have been
introduced by the violence of the act which caused the wound.

Where there is much loss of blood, an attempt should be
made to stop it with dry lint, and compression above the part
wounded, if the blood be of a florid color, and below, if of a
dark color. In proportion to the importance of the part
wounded, will be the degree of the discharge of blood, and the
subsequent tendency to inflammation and its consequences.

978. Substances in the Eye

A substance getting in the eye may either lie disengaged
on its surface, or, having penetrated the external coat, may
there remain fixed. In the former casL it is easily removed liy
a camel-hair pencil or a piece of paper rolled into the size of a
crow quill with the end softened in the mouth.

979. Sometimes the substance sticks in tlic corner, when,
if it cannot be removed with a probe or fine forceps, the point
of a lancet should be carefully passed under it so as to lift it
out.

980. If the removal cannot be effected without consider-
able difficulty, it is better to leave it to be detached by ulcera-
tion, taking every precaution to keep off undue inflammation,
by avoiding a strong light, fomenting with warm water, etc.

981. To remove fine particles of gravel, lime, etc., the eye
should be syringed with luke-warm water till free from them.
Be particular not to worry the eye under the impression that the
substance is still there, which the er.largoment of some of the
minute vessels makes the patient believe to be actually the
case

982. Substances in tlie Ear.

983. Hard substances, such as peas, bits of slate pencil,
beads, etc., occasionally get lodged in the passage of the ex-
ternal ear. If the substance be within sight, and can be grasped
readily with a small pair of forceps, that will be the best way
to extract it ; but force must no« on any account be used.

984. But the best and safest plan is to inject luke-warm
water rather forcibly into the ear by means of a syringe, one

■nmRSHii^fi

The Doctor.

27:^

that .ill l.Md at least two ounces. This »m 1- /-"^^ rarely
♦^ f'Mi thp water passint' beyond the suDstance, anu uc. ^
IhclecoSncd by thetnet^braL, called the t,,npanu,n, forces
the obstructicT outwards.

08.: Shou d he substance have swelled, or the ear have
become swollen, a little sweet oil must be poured mto the ear
andTft Tre till the next day, when syringing may be used.

nRfi Glass beads and similar substances may be extract-
ed lymeS a 'obe. dipped into some apprc,..ate cement
introduced into the ear, and kept in contact with the body to
be rerioved, for a few minutes till it has become set.
gS7. Substances in the Throat.
nSS A fish-bone, or oin. being lodged in the throat, may
som'etimc^'frerdil^got^idof by ex^l.-g vomiting through
tickling the back-part of the throat.

989. Another mode is to make the patient swallow a
good mouthful of bread-crumb.

Anothor exoedient is to introduce a large goose-
quilfdU'rh'^hroTandlhen twirlit round, by^J;-, -a-
te substance may be disengaged, and so pas, down mtc the

Stomach. ^

oQi A Dlentiful draught of water will sometimes be suttu
-ier?t^whenC substance is merely engaged m the ^Ids of the
;r^,: We would, however, particularly recommend in this
lase :he ^hite of an egg, and, if necessary, a second.
992. Diseases o-f infants.

. I ,.c^nrp T disorders of the stomach i

Themosttxeqaentot i.i^^seare .d^sorac ^^^

., disonlers of t - ---^ , ^:^^:^'^^^'i^ attended with
5, exanthenmtou. ... .s.s .^ n^ ^.^^^^^^ ^f

eruptions of the sk . ,^ -:^f^^^^^l^ ^^^ abdomen or belly.
^'^ D^ordcrJ of tl4lt^-'h generally depend on improper
dietTo?ty -y ^}e secondary and the ei^cts of a ^^^^^^^^^^
or confined state of the towels. They .r^eot^ten^^^^^^^^^ ^^_
acid or to.tid eructuuons anu ^^ea^t. v.r ..,

"»"^'^iSf f^f rbo^ r nt« be nristaUen or overlcota*

<<«%f}f i8 i! W ' **. ' W! ' i . K >'

274

Tin: J)u.Mi.\io; Cook Book,

r ■

. f

' I

■ i !

by an nttcMlive nursv, tl).. cvacuatir.ns in the^'r number and
appearance being ti.e perfect index to the.e diso-clcrs

It must never be forgetlen that wbencvcr the system has
been exposed to sources of exhaustion, this conJiiiin may be-
come m ,ts turn the source of various morbid affections which

n l""^! r^ ''"'^i''^'"^ *^ ''^'''' ''''^"^'^^' ^"^ t'-^'^^l'-d 1^ / inipropcr,
• nd therefore dangerous, measures. If the infant has had
' h:.rrhrea, or if. without this, its cheeks be p :Ie and cool ; and

f. under these c.rcumstancts, it be taken with symptoms of
affection of the head, do not fail to ren)ember that this a/iec-

lon may he the result of exhaustion. This important subject
seems to have been generally misunderstood. ^

nnt iZ""' " '°°"er,<^f tected. In every such case it is advisable

w! i?.?'T^ "°' "^^^^y* .^'"^ ^"^ ^'^^"^ ^"f the medical man, and
watch the htlle patient with redoubled care and attenti->

T^n.. r"'"^T"""''^^'^'' ''''"' hour after hour, fur eruptions.
It may be measles or scarlatina, etc. It w,ll l,e especially dc-

toth'nt '^'''^'^aT '^"P!i°"^ ^^^""^y"-^"^ t^P-i'^t them out
to the physician. Above all things, let not a contracted brow
an unusual state of the temper or manner, unusual drowsineJ
esclpe yoi""'"' °' ''^"'"^' """'^ ^^Pecially unusual vomiting,
Be alive to any acceleration, or labor, or shortness of the

nS r"l ' °' ''°''° ' °' '"e^'^'»g' or appearance of inilammation
about the eyes or nostrils. These symptoms may portond
inflammation within the chest, hooping-cough, measles Pain
of the body, with or without vomiting; or diarrhoea, with or
without a morbid state of the bowels, or of the discharges
ought also to excite immediate attention. One caution should
be given on this subject: some of the most alarming and fatal
affections of the bowels, like some affections of the head, are
unattended by aa^te pain or tenderness ; their accession, on the
contrary, is msidious, and it will require great attention to detect
them early.

Another view, and another mode of the classification of th-
diseases of infams, full of interest, full of admonition is-i, a^
they are sudaen ; or 2, as they are insidious; or x, as thev are
m the modes nf .opr,.ssioM '-..fp.r^pHi-- ] -, ^' '^^..'"^r ^'^'-•
extremes. " --ermechaic hct-.vr.jn mese two

Of the sudden affections, are fits of every kind, croup, and
some kmds of pain, as that of colic; of the' second clas^ ar«

The Doctor.

«73

liydidccpbalus, or v.'ater on the Irain, and tubercles in the lungs
or abdomen, constif-uting the two kind:; of on-amiilion. Yk.\
a;_;ain, jire ccrebra), and ari.-,e from diseases within the head, ci
from inilniion in tlia .stoniach rod bowels, or from exhaustion •.
or thsy are evidence of, and depend on, some mah'oimation a
dise.ise of tl.t - irt,

Domeslio treatment should never be trusted in such terriM-.*
affections as these, not a moment should be loiit in sending Li
the n;cdicai man.

If anything may be done in the meantime, it is — i, in either
of the two former cases to lance the gums ; 2, to evacuate the
bowels by the warm water injection, made niore active by the
addition of Brown Sugar ; 3, and then to administer the wariii
bath. An important point, never to be forgotten in the hurry
of these cases, is to reserve the evacuations for inspection,
otherwise the physician wi.l be deprived of a very important
source of judgment.

Inccse of fits arising plainly from exhaustion, there need
be no hesitation in giving five drops of sal volatile in water,
light nourishment may be added ; the feet must be fomented
and the recumbent posture preserved.

In fits arising from an affection of the heart the symptom in
urgent difficulty of breathing ; the child seems as if it would
lose its breath and expire. In such a case, I'o do noihing is the
best course; all self-possession must be summoned, and the
infant kept perfectly quiet. Every change of posture, every
effort, is attended with danger.

Sometimes the attacks assume the character of croup ;
there is a crowing cough, and breathing ; or there is a difficulty
of breathing, and then a crowing inspiration. The former case
is generally croup ; the latter is, in reality, a fit dependent on
the morbid condition of the brain or spinal marrow, althoiJgh
it takes the appearance of an affection of the organs of respira-
tion.

In either case it is well to clear the bowels by means of the
slow injection of from a quarter tn half a pint of warm water,
with or without brown sugar ; indeed, this is the most gener-
ally and promptly useful of all our reiiiedies in infantile dis-
eases. To this ♦he wa^m bath may always be added, if admin-
istered with due caution. For mstance, it should not be
continued so as to induce much flushing or paleness of the
countenance.

f i

'«

i i

i'70

The Dominion Cook Book.

993. Measles.
Measles commences with the ordinary symptoms of fever.
The attack is almost invariably attended with inflammation of
the mucous membrane lining the air pa; ,ages ; the eyes are
red and watery ; there is defluxion from the -ostnls, hoarse-
ness and cough. The eruption commonly . I'cars on the
fourth day, at first about the head and neck, taen the trunk
and arms, and finally reaching the lower extremities ; it takes
two or three days to complete its course, and when it reaches
the feet and legs has often begun to disappear from the face.
All ages are liable to it. When the eruption is fuUv out, the
cough, at first dry and troublesome, generally bccom. s softer
and less frequent, and at the end of six or se\ a da) ; from the
coming out of the first papules they have disappe: red. U hen
danger occurs, it is from innummation of the air passages. In
all ordinary cases simple diet, the maintenance of an equable
temperature, plenty of diluent drinks, attention should be paid
to the i)o\vels, as they should be kept gently open ; it a roasted
apple or a little manna in the drink will not do this, give ..
mild saline aperient such as ipecacuanha wine and sweet
spirits of nitre, I drachm; of tartrate of potash, 4 drachms;
solution of acetate of ammonia, i ounce ; syrup of poppies, 2
drachms ; cinnamon or dill water sufficient to make 4 oui. es ;
dos?-, a table or dessert spoonful three or four times a day.
Vv'!i<-rc there is much heat ol the skin, sponging with tep:d
vi(;':n>r and water will commonly relieve it, and also the it h-
irt'-, ' On the third or fourth day after the subsidence of the
eruotion a little opening medicine should be given and care
must betaken to protect the patient against change of weather,
and to restore the strength by a nourishing diet. Attention
should be paid to the cough, and the proper remedies given it
required. Should the eruption suddenly disappear, then_ there
is cause for alarm ; the patient should be directly put into a
warm bath, and have warm diluent drinks ; if the pulse sinks
rapidly, administer wine whey or weak brandy and water.

994. Scarlet Fever.

This fever is distinguished froni other eruptive fevers oy the
fact of the eruption being an exanthema, an efflorescence, or a
rash, these terms not being strictly applicable to vesicles and
pustules. The disease sometimes commences with a chill, and

The Doctor.

277

' iptoni, especially iti

■3 usually intense,

lof"', or oven higher.

10 touch a burning sen-

in I. lost c.is.s voumnig is a pm
children. : he fever which at oiu
the auxiliai) mperaturc often rif ii ;
T' c surface o. the Sody often gives I

sation. The r.T^h appears in about twenty-four hours af cr the
date of the inva:-.ion, and with few exceptions breaks out fv I
on llu fnre and neck. The color of the rosh is scarlet, whence
the name. The skin is omewhat swollen and the rash occa-
sions a iiurning s. iisation, with in some c'-is intense itching.
Generally theenipuon t.ikus plucc in the throat, and tt\e_ tonsils
are more or less sw(;llen. The cutaneous eruption is pro-
longed from four to six days. Then follows the stage of seal

ing, and in some instances 1
stripped off like a glove. I
tl is stage may l»e reckoned •
cscence is established. In o
and may prove fatal within a

■ of the hands may be

ab.e cases the duration of

ve or six days, when conval-

cases it is extremely severe

days or even hours. Scarlet

fever is higlily cor.lagious, and the iiifecti>)us material remains
for a long time in garnunts, etc. Children are more suscep
tible than adults. The treatment in mild cases is very simple.
Active nied 'cation is not indicated. It suflices to diminish the
animal heat by sponging the body and giving cooling drinks,
observing proper l.ygienic precautions. Smearing the ..urface
of the limbs with fat bacon allays the itching, which is often
very distressing. Should the symptoms show failure of the
vital powers, supporting measures of treatment (alcoholic
stimuUnts and alimentation) are indir ited. Great care must
be taken to keep the patient warm right through the disease,
as affections of the kidneys often follow cases of scarlet fever.
It is important to isolate the patient and attendant from the
healthy. Remove all curtains and carpets, and clothing not
actually in use from the sick chamber. On removing the
patient's linen or bed-clolhcs, throw them into water and so
convey to the wash. Ct ioride of lime should be set about the
room in plates. When the patient can be removed from the
room, sciub the room with chloride of lime in the water. It
is wise to keep the ^atient in bed for three weeks. Should the
eruption be slow in appearing, sponge the body with cold vine-
gar and water, wrap in a blanket and keep the patient warm.
Should the throat be sore, keep hot bran poultice constantly
applied. If the fever runs high in the first stage, and there is

MICROCOPY RESOLUTION TfiST CHART

(ANSI and ISO TEST CHART No. 2;

1.0

I.I

1.25

■ 50

\\M.

13.2

;r iiiM

!r 114.0

1.4

||_2j_

[| 2.2

2.0
1.8

1.6

^ -APPLIED IM^GE

Inc

'^a'n Slreel

N<-* York 14609 USA

G '.OO - Phone

S989 - Fox

278

The 1)

o;';i:;

Cook IIook,

•' i

ij,!'

great inclination to vouiit ('.tforo spongin-), it is a good plan
to give an emetic of equal proportions of antiaionial and ipe-
cacuanha wine ; dose, a teaspoonful to a tablespoonful, accord-
ing to age.

995. Hooping: Couffh,

This wcll-kiHAvn disease is chiefly, hut not wholly, confined
to the stages of infancy, and it occurs but once in a life-time.
It may be described as spasmodic catarrh, and its i;everity
varies greatly ; sometimes being so mild as to be s-carcely
known from a common cough, at others, exhibiting the most
distressing symptoms, and frequently causing death' by its vio-
lent and exhausting paroxysms.

The first symptoms of this cougli are those of an ordinary
cold ; there is pr.:.bably restleh\^,ness and slight fever, with irri-
tation in the bronciii.il passages: this goes on gradually
increasing in intensity for a week or ten days, and then begins
to assume the spasmodic character; at first the paroxysms are
slight, and of short duration, witli a scarcely perceptible
" hoop," but soon they become more frequent and severe ; a
succession of violent expulsive coughs is followed by a long-
drawn inspiration, in the course of which the peculiar sound
which gives a name to the disease is emitted ; agnin come the
coughs, and again the inspiration, following each ether in
quick succession, nntil the sufferer, whose starting eyes, livid
face, swollen veins, and clutching hands, attest the violence of
tlie struggle for breath, is relieved by an expectoration of
phlegm resembling the white of an egg, or by vomiting. When
the paroxysm is over, the child generally resumes its play, or
other occupation, and frequently complains of being hungry.
As_ the disease proceeds, the matter expectorated becomes
thicker, and is more easily got rid of, and this is a sign of favor-
able progress : the spasmodic paroxysms ])ccome less frequent
and violent, and gradually cease altogether ; but the changes
here indicated may extend over a month or six months, accord-
ing to circumstances, the season of the year having much
influence in hastening or retarding them, summer being, of
course, the most favurable time. It is a common impression
that, at whatever time of year an attack of Hooping Cou^^h
commences, it will not end until May; this is simply" because
of the change in the weather which generally takes place in or

The Doctor.

279

about the course of that monlli. With a strong, healthy child
(when proper care is taken), there is little to apprehend from
this disease, provided it be not complicated with others, such
as inflnmmation of the lungs, or any head affection producing
convulsions ; it then proves a most dangerous malady, and is
fatal to many. With children of a full habit, the fits of cough-
ing often cause bleeding at the nose, but this should not be
viewed with alarm, as it relieves the vessels of the brain, and
if, likely to prevent worse consequences.

To weakly children Hooping Cough is a very serious malady
—to all it is frequently a very sore trial, but to them it is
especially so : therefore great care should be taken not to
expose them to the danger of catching it ; that it is contagious
there can be no doubt, and although some parents think lightly
of it, and imagining their children must have it, at one time or
another, deem that it matters little when, and therefore take
no pains to protect them against it, yet we would impress
upon all our readers, who may have the care of infants, that a
heavy responsibility lies at their door. It is by no means cer-
tain that a child will have this disease ; we have known many
persons who have reached a good old age and never contracted
it ; and 't is folly and wickedness needlessly to expo.'.e those
placed under our care to a certain danger.

Like fever, Hooping Cough has a course to run, which n(
remedies, w'th which we are at present acquainted, will
shorten ; the severity of the symptoms may be somewhat miti-
gated, and we may, by watching the course of the disease, and
by use of the proper means, often prevent those complications
which render it dangerous, and this brings us to the con.sidera-
tion of the proper mode of

Treatment. — The first effort should be directed to check any
tendency to inflammation which may show itself; to palliate
urgent symptoms, and stop the spasm which is so distressing a
feature of the case. To tliis end, the di( t must be of the sim-
plest kind, consisting for the most part of milk and farinaceous
puddings ; if animal food, it must not be solid, but in the form
of Broth, or Beef-tea ; roasted Apples are good ; and, for
drinks, Milk and Water, Barley-water, Weak Tea, or Whey.

Care must be taken to keep liie bowels open viiih some
gentle aperient, such as Rhubarb and Magnesia, with now and
then a grain of Calomel or Compound Julep Powder, if some-

28o

'I'm. noMiMox Cook I5ook.

IH.

\t.>

\\'\

thing stronger is required. An unetic sliould be giver, about
twice a week, to get rid of the pldegn") — it may be Ipecacuanha
Wine or the Powder. To reheve the coug!), the following
mixture v.ill bo found effjctivc : -Ii)ecacuanha Powder, lo
grains; Bicarbonate of Potash, i drachm; Liquor of Acetate
of Ammonia, 2 ounces ; Essence of Cinnamon, 8 drops ;
Water, 6)4 ounces ; Dose, a tablespoonful about every four
hours.

For night restlessness, 2 or 3 grains of Dover's Powders,
taken at bed-time, are good; this is the dose for a child of three
years of age. Mustard poultices to the throat, the chest, and be-
tween the rhoulders, are often found beneficial. Roadie's
E»ibn)cati<>7i is a favorite application, and a V'.ry good one ; it
is composed as follows : — Oil of Amber and of Cloves, of each
Yz an ounce ; Oil of Olives, i ounce; a little Laudanum is,
perhaps, an improvement. This may be rubl.'cd on tl.e belly
when it is sore from coughing. Difficulty of breathirg may be
sometimes relieved by the vapor of Ether or Turpentine dif-
fused through the apartment. In the latter stages of the dis-
ease, tonics are generally advisable. Steel Wine, about 20
drops, with 2 grains of Sesquicarbonate of Ammonia, and 5
drops of Tincture of Conium, in a tablespoonful of Cinnamon
Water, sweetened with Syrup, is a good form ; but a change of
air, with a return to a generous diet, are the most effectual
means of restoration to health and strength.

995. Diarrhoea— (Greek reo, to flow).

Looseness of the bowels, sometimes called Flux. This is
a very common disorder, arising from a variety of causes, fore-
most among which may be mentioned supprcr K-rspiration,
a sudden chill or cold ap{;lied to the body, a ..-uits, or any
indigestible food, oily or putrid sui stances, deficiency of bile,
increased secretion of mucus, worms, strong purgative medi-
cines, gout or rheumatism turned inwards, etc. Hence diarrhoea
may be distinguished as bilious^ aiucous, licnitery (where the
food passes unchanged), ecdinc (vs-here it passes off in a white
liquid state, like chyle), and vcrnihwse, produced by worms.

The symptoms are frequent and copious discharges of
feculent matter, accompinied usually with griping and flatu-
lency ; there is weight and uneasiness in the lower belly which
is relieved for a time on the discharge taking place ; there is

The Doctor.

2S1

nausea, often vomiting ; a pale counttnance, somctime3 sallow ;
a bitter taste in the mouth, with thirst and dryness of the
throat ; the tongue is furred and yellow, indicating bile in the
alimentary canal ; the skin is dry and harsh, and if the disease
is not checked great eniacialion ensues.

Tl'.e treat imnt must depend iti some degree on the cause ;
the removal of the exciting matter, by means of an emetic, or
aperient medicines, will, however, be a safe proceeding at first ;
if the diarrh(Tea be caused by obstructed perspiration or expos-
ure to cold, nauseating dose* of Antimonial, or Ipecacuanha
Wine may be given every three or four hours, the feet put into
a warm bath, and the patient be well covered up in bed. When
the case is obstinate, -.esort maybe had to the vapour bath,
making a free use of diluents and demulcents. Where there
is acidity of the stomach, denoted by grijjing pains and
flatulency, take Chalk Mixture, Aromatic Confection, and
other anti-acid absorbents, or alkalies, such as Carbonate of
Potash, with Spirits of Ammonia and Tincture of Opium, or
some other anodyne ; if from putrid or otherwise unwholesome
food, the proper course, after the removal of the offending
matter, is to give absorbents, in combination with Opium, or
if these fail, acid and an anodyne ; the following is an
efficacious formula: Diluted Sulp^M-ic Acid, two drachms;
Tincture of Opium, half a drachiTij Water, six ounces ; take a
tablespoonful every two hours. When the looseness proceeds
from acrid or poisonous substances, warm diluent drinks should
be freely administered, to keep up vomiting previously excited
by an emetic; for tnis purpose thin fat broth answers well; a
purge of Castor Oil should also be given. The diarrhcea
which often occurs in childhood during the teething, should
not be suddenly checked, nor at all, unless it prevails to a hurt-
ful extent ; if necessary to stop it, give first a dose of Mercury
and Chalk, from two to four or six grains, according to age, and
then powder of prepared Chalk, Cinnamon and Rhubarb, about
two grains of each every four hours. Diarrhoea sometimes
attacks pregnant women, and, in this case, its progress ought
to be arrested as quickly as possible. In all cases of looseness
of the bowels it is best to avoid hot thin drinks, unless given
for a specihc purpose ; the food, too, should be simple and easy
of digestion ; Milk with Cinnamon boiled in it, thickened with
Rice or Arrowroot, is good ; vegetables, salt meat, suet puddings

iKl

% 1

Hi V3g

282

TiiK Dominion Cook Book.

h >

''i

and pics arc noi ; if there is nvich exhaustion, a little cool
Brandy-and-Water ir ay be now ar.d then taken. When diarrhoea
is stopped, nstriiigcnt t^ji'wcs, with aromatics, should be given
to restore the tone of tlie ^toniach.

This disease may hi distinguished from Dysentery, by being
unattended by either inflammation, fever, c jntagion, or that con-
stant inclination to go to stool \,itl',out a discharge, which is
common in tl;e l.i'ler disease, in which the matter voided is
sanguineous r.nd putrid, while that \\\ diarrhcea ir. simply fecu-
lent and alimentary. — The Family Doctor.

996. DIph'iticrla.

In diphtlirr^a the false membrane accompanying inflamma-
tion appears almost invariably in the frauccs or throat, and in
many cases it is limited to this situation. It may extend more
or less over the mucus surface within the mouth and nostrils.
It is not infrequently produced within the windpipe, giving
ris-e to all the symptoms of true croup, a id generally proving
fatal. The disease rarely occurs except as an epidemic. Per-
sons between three and twelve years of age are most apt to
be affected with it, l)ut no period of life is exempc from a lia-
bility to it. Frequent vomiting, diarrhcea, hemorrhage from
the nostrils or elsewhere, convulsions, d'.lirium and coma are
symptoms which denote great danger. The chief object? in the
treatment are to palliate the symptoms and support the powers
of life by the judicious employment of tonic remedies conjoined
with alimentation and alcoholic stimulants. Tiie latter in
some cases are given in large quantity without inducing their
excitant effects, and there is reason to believe that they are
sometimes the means of saving life. The following treatment
has been tried in our own family, sind has been most success-
ful :

997. The Sulphur treatment of diphther{:i. — .^n eminent
physician is said to have worked greMt v/onde:o in treating
diphtheria with sulphur during the recent prevalence of an
epidemic. A person who accompanied him says : " He put a
teaspoonful of flour of brimstone into a wine glass of water,
and stirred it with his finger instead of a spoon, as sulphur
does not readily amalgamate with water. 'Vhen the sulphur
was well mixed he gave it as a gargle, and in ten minutes the
patient was out of danger. Instead of spitting out the gargle,

Thk Dociot?.

«83

ho recommended the s\vall<-\ving of it. In extreme cases in
M hich he had been called just in the nick of time, when the
fun['us was too nearly closing to allow the gargle, he blew the
sulphur through a quill into the throat, and, if the fungus had
shrunk to alUnv of it, then the gargling. He never lost a pa-
tient from diphtheria. If a patient cannot gargle, take a live
coal, put it on a shovel, and sprinkle a spoonful or two of flour
of brimstone at a time upon it: let the sufferer inhale it, hold-
ing the head over it, and the. fungus will die. If plentifully
used, the whole room may he filled almost to suffocation, and
the patient can walk about in it, inhaling the fumes, with doors
and windows closed."

998. Typhoid Fevei*.
This fever is called by Germans abdominal typhus, and by
English and American writers, for the same reason, enteric
fever. This characteristic, intestinal affection, is one of the
essential points of distinction between typhoid and typhus
fever Typhoid fever is undoul>ledly comm.unicable, yet it is
rarely communicated to those who are brought into contact
with cases of it, namely, physicians, nurses, and fellow patients
in hospital wards ; and it occurs when it is quite impossible to
attribute it to a contagion. It is more apt to prevail m
the autumnal months than at oth.er seasons. The early
symptoms are chilly sensations, pain in the head, loins and
limbs, lassitude and looseness of the bowels. During the
course of the fever stupor, as in cases of typhus, is more or
less marked. In the majority of cases there is a characteristic
eruption, usually confined to the trunk, but sometimes extend-
ing to the limbs. The duration of the fever is longer than that
of typhub. Che average, dating from the time of taking to the
bed, being about sixteen days in the cases which end m
recovery ; it is somewhat less in the fatal cases. Milk is pre-
eminently the appropriate article of diet, and alcoholic stimu-
lants are sometimes tolerated in very large quantities without
any of the excitant or intoxicating effects which they would
produce in health. Favourable liygicnic conditions arc impor-
tant, such as free ventilation, a proper temperature and cleanli

ness.

999. Fits.

Fainting fits are sometimes dangerous, at other times harm-
less • should heart disease be the cause, the danger is great.

■»*trmfm

284

'i'Hii Dominion Cook Jii

111' :

If from some slight cause, s-ucli as sight of \)\o )d, fright, ex-
cessive heat, etc., there is no cause for alarm. It would be
superfluous to enumerate the sjniptoms. The treatment : First,
lay the patient upon his back with his head level with the feet,
loosen all garments, da^-h cold water over the face ; sprinkle
vinegar and water over the handr, and about the mouth, apply
smelling salts to the nose, and when the patient has recovered
a little, give twenty drops of sal volatile in water.

1000. Apoplexy.

These fits generally occur in stout, short-necked people-
Symptoms : sparks before the eyes, giddiness, confusion of ideas;
when the patient falls down insensible, the body is paralyzed,
the face and head is flushed and hot, the eyes fixed, the breath-
ing loud. Put the patient to bed, immediately raise the head,
remove everything from the neck, bleed freely from the arm,
if there is no lancet at hand use a penknife, put warm mustard
poultices to the soles of the feet and the insides of the thighs,
the bowels should be freely opened, take two drops of castor
oil and mix with eight grains of calomel, put this as far back
on the tongue as possible, the warmth of the throat will cause
the oil to melt quickly, and so be absorbed inio the stomach.
If the blood vessels about the head are much swollen put eight
leeches on the temple opposite the paralyzed side. Send for
surgeon at once.

looi. Epilepsy.

These fits generally attack young persons. Symptoms :
Palpitations, pain in the head, but, Po a rule, the patient falls
down suddenly without warning. The eyes are distorted, foam-
ing at the mouth, the fingers tightly clenched and the body
much agitated ; wlien the fit is over the patient feels drowsy
and faint. Keep the patient flat on his back, slightly raise the
head, loosen all garments round the neck, dash cold water
upon the face, place a piece of wood between the teeth to
prevent the patient hurting his tongue. Give bromide of
sodium in twenty-grain doses, in v/ater, twice or three times a
day.

1002. Hysteria.

A nervous affection chiefly seen in females, and generally
connected with uterine irregularities ; it is sometimes called
Clavus or Globus Hisiericus, and is commonly known as

•

[ii.

'H^^-'k

Thk Doctor.

28 =

Hysterics. As this is a very ( (.mmon nffcction, within the pro-
vince of domestic treatment, it is desinil)le that we should devote
some Httle space to a consideration of it. It is a curious circum-
stance connected vv,th this affeciion that it stimulates almost
every disease to which humanity is liable. A patient suffering
under Hysteria may have a rniigh, hoarse, croupy cough loss
of voice, hiccup, pain in the left side, fluttering of the heart,
running at the eyes and nose, spasmodic contractions and con-
vulsive movements of various kinds, vomiting, copious evacua-
tions, delirium, and all kinds of violent and unmanageable
symptoms, which subside as soon as the hysterical paroxysm
does All this shows that the whole nervous system is pecu-
liarly influenced by the affection. An attack generally comes
on with a sensation of choking ; it seems as if a ball were rising
in the throat and threatening to stop the passage of the air;
then the trunk and limbs become strongly convulsed, so much
so that an apparently feeble woman will require three or four
strong persons to restrain her from injuring her.elf; then
follows the hysterical sobbing and crying, with alternate hts of
laughter; generally the head is thrown back, the face flushed,
the eyeUds closed and tremulous ; the nostrils distended, and
the mouth firmly shut; there is a strong movement m the
throat, which is projected forward, and a wild throwing about
of the arms and hands, with sometimes a tearing of the hair,
rending of the clothes, catching at the throat, and attempts to
bite those who impose the necessary restraint. After awhile
the deep and irregular breathing, the obvious palpitation of the
heart with the symptoms above enumerated will cease; there
will be an expulsion of wind upwards, and the patient will sink
down, sobbing and sighing, to remain tranquil for a sliorter or
longer period, at the end of which she may again start up and
be as violent as ever ; or she may go off into a calm s.eep, from
which she will probably awake quite recovered, \ fit ot
Hysteria may last for a few minutes only, or for sevend hours,
or even days. Persons have died under such an mfliction. It
may generally be distinguished from epilepsy by the absence
of foaming at the mouth, which is nearly always present m that
disease, and also by the peculiar twinkling of the eyehd^; wj^jch
is a distinguishing symptom oi great value, u:id u

ncn

=3.1

In epilepsy

there is laborious or suspended respiration, dark

livid complexion, a protruding and bleeding tongue ; rolling or

t '

286

The Dominion Cook Book.

starin;,' and projcckd cycbars, and a frightful cxjircssion of
count(MiaiK-c. Not r. > in Hysteria ; tlie cheeks are usually red,
and the eyes, if n' t liiddcn by the closed eyelids, are bright and
at rest ; the sobbing, sighing, short cnc:, and Ir.ughter, too, are
characteristic of the lottcr affe<'iii)n. We point out tiicse
distinctions so that ro unnecessary alarm may be felt during a fit
of Hysteria, wliicii is seldom attcr^led with ultimitc danger either
to mini or body, although the symptoms are j^ufliciently dis-
tressing to cause anxiety.

Treatment, — The first efforts must be directed to prevent
the patient, if violent, from injuring herself; l)ut this should
not be done in a rude, rough mnnner. It is, p vhaps, best to
confine her hands by v/rapping tightly romid her a sheet or
blanket. The dress should be loosened, especially round the
throat, and the face freely exposed to fiesh air, and both that
and the head well washed wi'h cold water ; if siie can and will
swallow, an ounce of camphor mixture, with a tcaspoonful of
Ether, Sal-volatile, tincture of Assafoeiida, or Valerian, may ])e
administered ; strong Liquid Ammonia may be afiplied to tl; j
nostrils ; and if the fit is of long duration, an enema injected,
consisting of Spirits of Turpentine, Castor Oil, and Tincture of
Assafoetida, of each half an ounce, in h:ilf a pint of gruol.
What is required is a strong stimulus to tlie nervous system ;
therefore, dashing cc^ld water on the face, and hot applicatious
to the spine, are likely to be of service. Sir A. Carlisle recom-
mends that a polished piece of steel, held in boiling water for a
minute or two, be passed down the back over a silk handker-
chief. This has been found to prevent the recurrence of the
paroxysm, which has before been periodic ; by which it would
seem that the patient has some power of controlling the symp-
toms when a sufificiently strong stimulus is applied to enable or
induce her to exercise it.

During the intermission or attacks of Hysteria, attention
should be devoted to any constitutional or organic defects, from
which they are likely to arise ; the patient's mind should be
kept as tranquil as possible, and a tendency to all irregular
habits or excesses held in check ; if plethoric, there should be
spare diet, and perhaps leeching ; if scrofulous and weakly,
good nourishing food and tonic medicines, particularly some
form of iron, the shower bath, regular exercise, cheerful com-
pany ; antispamodics, and remedies which have a gently stim-

%-■

'■■''■■i<:C> ., ,

The DctT.

2S7

u! ;Liiig effect, will frequently relieve the sleeplessness complained
(,r by hysterical patients better than opiates and other naicoties.
In such cases Dr. Graves recommends pills ccniposed of a
l^uin of musk and two or three grains of As-afu^tida, to be
taken two or three times a day. A cliange in the mode of life,
involving entering upon new cares and dulico, will frequently
tffcLt a complete cure oi Hysteria, which, it has been observed,
seldom attacks women of a vigorous mind. It is extremely de-
sirable that, in the education of young females, the bodily
powers should be well exercised and developed. Too little
attention is paid to this generally, and the consequence is that
a groat many of our young women are weak and nervous, and
frequently subject to hysterical affections.

1003. Quinsy.

Though called tonsillites, the inflammation is rarely confined
to the tonsils, but involves the pharynx, the soft palate and the
uvula and sometimes extends to the root of the tongue. It
commences with a feeling of dryness and discomfort about the
throat and wiih pain in swallowing. The mucous membrane
lining the throat is reddened, and the tonsils are more or less
swollen. As the disease advances, the inllamed parts, at first
dry, because covered with vicid mucous, and the distress of
the' patient is greatly enhanced by the effort which lie is
tempted to make to remove thi; secretion. In many cases
suppuration occurs in one or both tonsils; when this takes
place those organs are often enormously swollen, and, together
with the obstruction of the inflamed pab.te, may render breath-
ing difficult and painful. In such cases the febrile reaction is
siu)ngly marked, the skin being hot and the pulse full and
frequent, the patient is unable to take nourishment, and the
voice becomes thick and characteristic of the disease. The
disease, though painful, is attended with li'tle danger, but the
inflammation may by extension involve the larynx and thus
prove fatal. The diser , --equires but little treatment. Where
the mucous membrane aione is involved, a stringent gargle, re-
peated five or six times a day, usually gives relief. The food
should be liquid— soups, beef tea, milk, etc.— and should be

whi

nve

..-..-• t-fcrtiv^ ♦■V>in cvrtri

swallowe.i in large mouthfuls, . „ * ., ,

one^. If an abscess forms in either or both tonsils the greatest

relief is obtained from frequent inhalations of warm steam,

■li;

I '\ ('ooK Book.

^vhich acts as a poultice to the innamcd parts. As soon as tbc
location of the abscess can Ijc dulcrnuned, it should be opened,
tiftcT which there is usually no further trouble.

1004. An Excellent Remedy for a Cold.

Take a iarj^e tcacupful of linseed, two pennyworth of stick-
liquorice, and 0. fjuarter of a pound of suti raisins. Put those
into two quarts of soft water, and let it simmer over a slow fire
till it is reduced to one ; then add to it a ([uarterof a pound of
brown sugar-candy (pounded), a tablespoonful of old rum, and
a tablespoonful of the best white-wine vinegar, or lemon-juice.
Drink half a pint at going to bed, and take a little when the
cough is troublesome. This receipt generally cures the worst
of colds in two or three days, and if taken in time, may be said
to be almost an infallible remedy. It is a most balsamic cor-
dial for the lungs, without the opening qualities which en-
danger fresh colds on going out. It has been known to cure
colds that have been almost settled into consumption, in less
than three weeks. The rum and vinegar are best to be added
only to the quantity you are going immediately to take ; for if
it is put into the whole it is apt to grow flat.

1005. Colds (How to prevent). "^

The Popuhir Science Monthly gives good advice in regard to
the prevention of colds. The mistake is often made of not
taking great care to put on extra wraps and coats when pre-
paring for outdoor exercise. This is not at all necessary in
robust persons. Sufficient heat to prevent all risk of chill is
generated in the body by exercise. The care should be taken
to retain sufficient clothing after exercise, and when at rest to
prevent the heat passing out of the body. Indeed, persons
very often catch chills from throwing off extra clothing after
exercise, or from sitting about in garments the material of
which is not adapted to prevent the radiation of heat from the
body.

1006. Cou£h.

A convulsive effort of the lungs to get relief of phlegm or
other matter ; it may be a symptom of Bronchitis, or Catarrh^
or Crm-p. or hifliienza. or Larynntis. or Phthisis, or Pleurisy ^
or Pneutnonia, or Relaxed Uvula, also Hooping Ough.

We can here lay down but a few general principles with re-

i^:%

'I'nK I>ocroK.

289

gard to the treatment of simple cough without reference to the
•pecuhar disease of which it may ho sym[)tomatic ; and first let
us observe, that it may he cither what is j)ro[)crly, as well 0=
medically, termed az-y or //toiif. In the farmer case, Opium
and its preparation.-? are advisable, iti the litter tiuy should not
be used; the ir.itation will be best alia) ed by ilei.bane or
Hemlock, tidier the Tincture or Extract, with demuU;euts, as
Harley Water, Linseed-Tea, etc., and Li(iuori(:e, eii.;er the Root
boiled, or Extract ; it is well also to add from five to Ici drops
of Ipecacuanha Wine to each dose; inhalation also of the
steam from boiling water will generally be found beneucia! —
and especially if some medicinal herb, such as Horehounu or
Coltsfoot, be infused in it. In moist coughs t) ere should not
be so much fluid taken, and the use of demulcents must be
somewhat restricted. Opiates may be administered, but not
too freely, either separately or in cough mixtures ; I'aregoric
Elixir, in which the Oi)ium is combined with Benzoic Acid and
Oil of Aniseed (expectorants^, and Cami)hor (antispamodic), is
perhaps the best form of administration ; a teaspoonful in a
glass of water generally allays the irritation and frequent desire
to cough which arises from it. In cases where there is diffi-
culty of expectoration, some such mixture as this should be
taken : compound Tincture of Camphor, four drachms ; Ipeca-
cuanha Wine and Oxymel of Squills, of each two drachms; Mu-
cilage of Acacia, one ounce; water, four ounces, mix and take
a tablespoonful when the cou-h is troublesome ; for old people,
two drachms of Tincture of IJerzoin, c>)mmonly called Friar's
Balsam, may be added to the above ; and if there should be
much fever, two drachms of Sweet Spirits of Nitre. For all
kinds of cough counter irritants should 'e applied, such as
blisters and warm plasters, rubbing in of stuuuLiting ointments
on the chest and between the shoulders; those parts also
should be well protected by flannels next the skin, dressed
hare skin and other contrivances of the kind. For coughs
which are more particularly troul)lesome by n;gh% it is best to
give the Opium, Henbane, or HemloLR, as the case may l.'C, ^t
bedtime, in the shape of a [ill ; of the extracts of either of
the latter, five grains may be given ; of the first, one or two
5 — Jnc ,x (U^ r.nm or n niinrt^er of H trrain of Ivloruhine. A lonsi
experience of their efficacy among a large number of dispensary
', ttienis enables the author to recommend with confidence the

290

The Dominion Cook Book.

T;1

following pills : take of Compound Squill Pill, one drachm ;
Ipecacuanha Powder and Extract o." Hyoscyamus, of each, half
a drachm ; mix and make into twenty-four pills, take one or
two on going to rest.

1007. HeatCache.

Headache may arise from a variety of causes; consequently
the preventive measures vary according to the nature of the
attack. When it is of that kind which is dependent on rheu-
matism, and which affects the muscles, extending often from the
forehead to the back, and sometimes involving the temples,
the patient should l)e as much as possible in the open air, and
should use the shower bath every morning. When the form
of headache is accompanied with tenderness of the scalp, and
acute pain on pressure, indicating an affection of the immediate
covering of the bones — besides exercise in the open air, the
head should be shaved and washed twice a day, namely, morn-
ing and evening, w'th cold water, and afterwards gently rubbed
with a towel for ten or fifteen minutes. The residence should
be in a dry, somewhat elevated situation ; and quietude of
mind should be maintained. When the pain in the forehead
and th; back of the hi:ad is obtuse, and accompanied with a
sensation of torpor and oppression ; and when this occurs in
weak and irritable persons, besides the necessary medical
treatment, which ought not to be neglected, all mental appli-
cations should be suspended and chejrful society cultivated ;
tht diet should be moderate, and the utmost attention paid to
the state of the bowels. Exercise and shower baths are as
essential in this us in the other varieties of the headache.
Lastly, in what is usually termed sick headache, denoted by
either acute or dull pain over the left temple, with some tender-
ness of the part, throbbing, and r.n incapacity at the time
for any mental exertion, the whole arising generally from
indigestion, or some error in diet pr vious to the occurrence
of the headache, it is scarcely necessary to say that prudence
in diec, both v.'ith respect to quantity and quality, should b:
observed. Eong fasting, excess of wine or any stimulant, pro-
tracted sedentary occupations, hurry of business and anxiety,

>;hnnlrl Kp tnnwn to H.^ pvr'itincr r-nnspc nnrl rrmconiioMflir oe

lar as possiole, avoided by tho;:e predisposed to sick headaches ;
in brief, the duty of the head and the feet should be

'■ " ■ ^p iii r wi i ipi i iW' !

: drachm :
each, half
ce one or

i-'cquently
ire of the
t on rheu-
1 from the

temples,
n air, and

the form
scalp, and
mmediate
n air, the
;ly, morn-
ly rubbed
ice should
lietude of
; forehead
ied with a

occurs in
y medical
ntal appli-
ultivated ;
ra paid to
hs are as
headache,
noted by
ne tender-

the time
ally from
ccurrence

prudence
=;hould bi
alant, pro-
d anxiety,

inorifrl»r oe

„,..,,, .J, J ,..,

eadaches ;
houid be

The Doctor.

201

equally balanced. Proper diet and exercise, cheerfulness of
mind, and agreeable social intercourse, will do more to regulate
the stomach and bowels, in those predisposed to this form
of headache, than any plan of medical treatment which can be
suggested.

looS. Hoadache Sponged Away.

Nervous headache has often been called woman's curse.
The hard day's shopping, the day when everything in the house-
hold " went wrong," the afternoon spent in paying calls, or a
day of ceaseless toil with the needle,— all these are apt to end in
the state mentioned, to the great discomfort of husband and
family, and still greater of the sufferer herself.

Bromides are the most common resort in such a case, but
they soon lose their effect. A sponge and hot water will effect
the best cure of all, if properly used.

First, fasten the hair high on the head, to keep it as dry as
possible, have the water just as //«?/ as you can stand it, soak
the sponge and place it at the back of the neck. Apply it also
behind the ears, where centre --ost of the nerves and muscles
of the head ; and these will b jund to soften and relax most
deliciously. Often the pain will be relieved in a few minutes.
Then, in the same manner, bathe face and temples, and
when through give the face a dash of cold water. If you have
an hour to spare afterward darken your room and he down.
You will be more than apt to fall into a gentle slumber, from
which to arise refreshed and strengthened, with all trace of
nervousness gone.

The face bath with hot water is far better than any cosmetic;
it restores to the face color and smoothness of outline, and
helps to keep away wrinkles. It quickens the circulation and
keeps the pores open and the skin perfectly clean ; and iPyou are
expecting to attend an evening party, after such a day of wear,
and view with dismay the drawn lines of the face and eyes and
the hollow looks of the latter, let me urge you to try my remedy
—not neglecting the nap, if possible— and great will be the
change thereafter in your appearance. Tiie lines will be gone,
and the look of distress ; the soft, healthful color will come
pcrain to the cheek and lip, and a restful and rested look return
io the eyes, and you willbe once more in condition to enjoy—
and, better yet, to be enjoyed.

#.lr

■'*,

■|i!

292

The Dominion Cook Book.

1009. Cephalic SnufF.

Lundyfoot snuff and as abaracca leaves, of each two ounces ;
lavender flowers, two drachms ; essence of bergamot and oil of
cloves, of each four drops. Gruid the lavender with the snuff
and leaves to a fine powder ; then add the perfume. Much
recommended in headaches, dimness of sight, etc.

loio. Bilious or Sick Headache.

Headache is, in general, a symptom of indigestion, or de-
ranged general health, or the consequence of a confined state of
the bowels. The following alterative pill will be found a valu-
able medicine : Take of calomel, ten grains ; emetic tartar,
two, thr. e, or four grains ; precipitated sulphurtt of antimony,
one scruple ; guaiacum in powder, one drachm. Rub them
well together in a mortar for ten minutes, then, with a little
conserve of hips, make them into a mass, and divide it into
twenty pills. I)ose. — One pill is given every night, 01 every
other night, for several weeks in succession.

ion. Hiccough.

This may usually be removed by the exhibition of warm
carminatives, cordials, cold water, weak spirits, camphor julep,
or spirits of sal-volatile. A sudden fright or surprise will often
produce the like effect. An instance is recorded of a delicate
young lady that was troubled with hiccough for some month?,
and who was reduced to a state of extreme debility from the
loss of sleep occasioned thereby, who was cured by a fright,
after medicines and topical applications had failed. A pmch
of snuff, a glass of co/d soda-water, or an ice cream will also
frequently remove this complaint.

1012. Cramp.

When cramp occurs in the limbs, warm friction with the
naked hand, or with the following stimulating liniment, will
generally be found to succeed in removing it :

T/ie Liniment. — Take of water of ammonia, or of spirit of
hartshorn, one ounce; olive oil, two ounces. Shake them
together till they unite.

When the stomach is affected, brandy, ether, laudanum, or
tinctf -e of gmger aftbrds the speediest means of cure. The
following draught may be taken with great advantape : Laud-
amim, forty or fifty drops ; tincture of ginger, t;j<i^drachms j

V*.

^^nrfpemr*

The DocroR.

293

j i

syrup ol poppirs one drachm ; cinnamon or mint water, one
ounce. Mr: a draught. To be rci^eated in an hour, if

necessary. . , • , j

In severe cases, hot flannels, moistened with compound
camphor liniment and turpentine, or a bladder nearly filled
with hot water, at 100 dsg. or 120 deg. Fahr., should be applied
to the pit of the stomach ; bathing the feet in warm walen cr
applying a mustard poultice to them is frequently of great

advantr.ge.

* * The best preventatives, when the cause of cramp is con-
stitutional, are warm tonics, such as the essence of ginger and
camomile, Jamaica ginger in powder, etc., avoiding fermented
•iquors and green vegetables, especially for supper, and wearing
flannel next to the skin.
1013. Neuralgia (Greek neuroK, a Ner-ve.and algos, Pain)^

A painful afi"ection of the neiN es : when it occurs in those
of the face, it is termed fa.ccgiie, or tic doloreux ; v^'^tn it
affects the great nerve of the leg, it is called sciatica ; other parts,
such as the fingers, tlie chest, the abdomen, etc., are also liable
to this agonizing pain, one of the most severe and wearing to
which the human frame is liable; the exact nature of it is not
very clear, that is to say, the origin of the disease, for although
its immediate seat is a nerve, or set of nerves yet the«^i^^
be some originating cause. It can frequently be trae<*» t©
some decay, or diseased growth of the bone about those parts
through which the nerves pass ; and in some severe cases it
has been found to depend upon the irritation caused by foreign
bodies acting upon those highly sensitive organs. 1 he only
symptom of neuralgia generally, is a violent plunging and
darting pain, which comes on in paroxysms ; except in very
severe and protracted cases, there is no outward redness nor
swelling to mark the seat of the pain, neither is there usua ly
constitutional derangement, other than that w'hich may be
caused by want of rest, and the extreme agony of the sut^fng
while it lasts, which may be from one to two or three hours, or
even more, but it is not commonly so long. Tenderness and
swelling of the part sometimes occurs, where there has been a

" *■ ■\ ■> _- ..-'i-, "« -^C \\\a rill" «rnir'n

frequent recurrence ana long cc)nuiiuaiiv.c v^t lae i.„,..., —

leaves the patient, in most cases, as suddenly as it comes on ;
its periodic returns and remissions, and absence of mtlanama-

*Tmf

ttitfeJia ft^W. t lML ' WHi l lia -*?'

<;i

294

The Dominion Cook Book.

tory symptoms, are distinctive marks of the disease Among
ts exciting causes, we may mention exposure to damp and
cold espTdally if combined with malaria; and to these influ-
ences a person with a debilitated constitution will be more sub-
let than another. Anxiety of mind will sometimes bring 1 on.
ind so will a disordered state of the stomach, more particularly
a state in which there is too much acid.

As for ^rea/meni, that, of course, musi depend upon the cause ;
if it is a decayed tooth, which, by its exposure of the nerve to
he action of the atmosphere, set. up this pam. it should be a
once removed, as there will be l^tle Peace ^or the patien^^un U
there is : if co-existent with neuralgia there is a disordered
stomach suspicion should at once point tl-reto and effor
should be made to correct the disorder there. If the patient is
ivL. ina moist, low situation, he should at once be removed
to a^igher levd, and a dry, gravelly soil. Ionics, such as
Qufnine and Iron, should be given, and a tolerably gene ous
diet but without excess of any kind. In facial Neuralgia,
blsJers behind the ears, or at the back of the neck have been
found serviceable, and/if the course of the "^rve which appears
to be the seat of mischief can be traced, a belladonna pla.te
or a piece of rag soaked in Laudanum and laid along it, will
sometimes give relief; so will hot fomentations of poppies and
camomUes or bran poultices sprinkled with turpentine. In
vry sever; cases ^ of a grain of Morphine may be given to
deaden the nervous sensibility, and induce sleep, which the
patient is often deprived of at night, the pain coming on as
soon as he gets warm in bed. . ,

An application of Chloroform on hnt has sometimes proved
very effectual in relieving severe Neuralgic pains, and so has
an ointment composed of Lard and Veratrine. in the propor-
tion ot six prains to the ounce. ,
A mixture of Chloroform and Aconite has been recommended
for facial Neuralgia, the form of preparation being two parts of
Spirits of Wine, or Eau de Cologne, one of Chlorc.orm and
one of Tincture of Aconite, to be applied to the gums of the
side affected by means of a finger covered with a piece of
lint, or soft linen, and rubbed along tt^^«\5jhe danger of dr^^^^
ping any into the mouth being thus avoided. When the pam
is connected with some organic disease as a decayed ^oth'
or chronic inflammation of the gums, or of the sockets or super-

The Doctor.

295

ficial necrosis of the bone, substitute Tincture of Iodine for
fhTsSTn the above formula. We would caution our readers
suong^y against the careless inhalation of Chloroform as a
remedy for Neuralgia, which appears to be growmg into a
eeneral practice ; several deaths have resulted from it, the
nracTce being to pour a little on a pocket handkerchief, with-
out much regird to quantity, and hold it to the mouth until the
requTred insensibility is produced. This remedy should neve
be adrninistered, except under the supervision of a medical
advisen People at all liable to this painful affection should be
Pxtremelv careful not to expose themselves to wet o co d :
Tbo aU o avoid draughts' A very slight cause will often
brbg it on where there is the slightest tendency to it.

1014. Croup.
Gn the first appearance of croup, adrmnister a teaspoonful of
the following mixture :-Ipecacuanha Wine, half an ounce ,
.rt.Hc emetic one grain ; distilled water, half an ounce. Mix.
Shou"d bT mr;ieTatdy gi^en, and repeated every ten minutes
unUl it exc tes vomiting After its operation the child should
Te pitTn a warm batl for ten to fifteen -nute^' -^e 'not

ounce oglaubar salts have been dissolved ; strain it and
Zde t into two equal parts, one of which is to be admm-
fstered nigh and mo^ning."^ If the alarming symptoms are not
cSed ntwelve hours, the warm bath is to be repeated, and
calomel "n doses of from three to five grains, with three grains
of iTm s' powder in each, should be given every third hour.

K chi^d recov. from the attack of croup, every affection
of tie Che and lungs should be considered as important; it

should therefore, blcarefuUy ^-^^^^^^^^^^^.ttS^^^^^^
in damp weather, for which purpose the ^^'Id j.hould wear a

^hamoi^leatherwaist^^^^^^^^^^^^
return from any slight exposure to cold,

\ II

296

The Dominion- Cook Book.

1015. Treatment of Bunions.

This consists in removing all pressure from the part. The
formation of a hunion may in the beginning be prevented, but
only in the be^innin^ ; for when actually formed, it is scarcely
possible ever to get rid of it, and it remains an everlasting
plague. To prevent the formation of a bunion, it is necessary
whenever or wherever a boot or shoe pinches, to have it eased
at once, and so long as that part of the foot pinched remains
tender, not to put on the offending shoe again. When a bun-
ion has once completely formed, if the person wish to have
any peace, and not to have it increase, he must have a last
made to fit his foot, and have his shoe made upon it. And
whenever the bunion inflames, and is painful, it must be bathed
with warm water and poulticed at night.

1016. Stye.

The stye is strictly only a little boil which projects from the
edge of the eyelid. It is of a dark red color, much inflamed,
and occasionally a great deal more painful than might be
expected, considering its small size. It usually disappears of
itself, after a little time, especially if some purgative medicine
be taken.

If the stye be very painful and inflamed, a small warm poul-
tice of linseed meal, or bread and milk, must be laid over it,
and renewed every five or six hours, and the bowels freely
acted upon by a purgative draught, such as the following : —
Take of Epsom salts, half an ounce ; best manna, two
drachms ; infusion of senna, six drachms ; tincture of senna, two
drachms ; spearmint water, one ounce ; distilled water, two
ounces. Mix ; and take three, four, or five tablespoonfuls.

When the stye appears ripe, an opening should be made into
it with the point of a large needle, and afterwards a little of the
following ointment may be smeared over it once or twice a day.
Ointment. — Take of spermaceti, six drachms ; white wax, two
drachms ; olive oil, three ounces. Melt them together over a
slow fire, and stir them constantly until they are cold

1017. Simple Remedies.

A teaspoonful of lime-water will cure the worst case of
colic. This is something every mother should know.

A couple of fig,s eaten before breakfast are an excellent laxa-
tive, especially for children.

'li

k"^

iit"^'

The Doctor.

297

When suffering from overstrained and tired eyes, bathe
them in hot water several times a day.

For cankered throats, mix equal parts of powdered borax
and sulphur, and blow a little into the throat thorough a quill.

For a cough, boil one ounce of flaxseed in a pint of water,
strain and add a little honey, one ounce of rock candy, and the
juice of three lemons. Mix and boil well. Drink as hot as

possible.

For ivy poisoning, boil wood ashes enough to make a strong
lye ; wash the poisoned parts in this, let it remain on a few
minutes, and wash off in soft lukewr.rm water ; when dry anomt
with vaseline. Repeat this process as the poison develops
itself. One or two applications will effect a cure.

Only a scratch ! and yet a scratch has often cost a life.
A scratch should be carefully washed with a little Castile soap
and warm water. It should never be touched by the finger
nails. If there is any appearance of inflammation, a small
bread-and milk poultice, or the application of some medicated
clay, will be the safest and best treatment. A sudden and
decided change in the weather, or a poor condition of the
blood, will often favor the scratch, and develop it as an agent
for serious evil.

1018. Oatmeal Drink (Recipe by the late Or Parkes).
" The proportions are a quarter pound of oatmeal to two
or three quarts of water, according to the heat of the day and
the work and thirst ; it should be well boiled, and then an ounce
or one and a half ounces of brown sugar added. If you find it
thicker than you like, add three quarts of water. Before drink-
ing it shake up the oatmeal well through the liquid. In sum-
mer drink the cold ; in winter hot. You will find it not only
quenches thirst, but will give you more strength and endurance
than any other dtink. If you cannot boil it you can take a
little oatmeal mixed with cold water and sugar, but this is not
so good ; always boil it if you can. If at any time you have to
work a very long day, as in harvest, and cannot stop for meals,
increase the oatmeal to half pound or even three quarters
pound, and the water to three quarts if you are likely to be very
thirsty. If you cannot get oatmeal, wheat-flour will do, but not
quite so well." Those who tried this recipe last year found
that they could get through more work than when using beer,
and were stronger and healthier at the end of the harvest.

298

The Dominion Cook Book.

7r-

t :

1019 Chilblains.

Paint them with iodine, or apply camphor ointment.
1020. For Inflamed or Weak Eyes.

Half fill a bottle with common rock salt; add the best of
French brandy till all but full. Shake it, let it settle, and bathe
the outside of the eye with a soft linen cloth on going to bed
and occasionally through the day. This will be fo'jnd a good
application for pains and bruises generally.

1021. Earache.

That bugbear of the nursery, earache, will soon yield to
proper treatment. Make a poultice of hops and vinegar and
bind it upon the aching member ; almost instant relief will
follow. One drop of onion juice and two drops of sweet oil
should be put into the ear immediately after the poultice is
taken off, to prevent a recurrence of the pain.

1022. Dcficienoy of Wax in the Ear.

Deafness is sometimes the consequence of a morbidly dry
state of the inner passages of the ear. In such cases, intro-
duce a piece of cotton wool, dipped in an equal mixture of oil
of turpentine and oil of sweet almonds, or in the liniment of
carbonate of ammonia.

1023. Accumulation of Wax in the Ear.

To remedy this, which is a very frequent cause of deafness,
introduce a small piece of cotton wool, upon which a little oil
of sweet almonds has been dropped, into the ear, and kt it
remain there for a day or two. Then syringe the ear with a litt'e
warm milk and water, or a solution of soap or with a solution
of common salt and water, in the proportion of two drachms of
the former to half an ounce of the latter. The solution of salt
is the best solvent of accumulated wax in the ear.

1024. To Remove Nervous Anxiety.

Keep the bowels regular with mild purgatives, take plenty of
exercise in the open air, adopt a light nutritious diet, and seek
pleasant society. A teaspoonful of carbonate of soda, or of
magnesia, or a few drops of laudanum taken the last thing at
night, will generally have the effect of preventing watchfulness.

The Doctor.

299

1025. Hives.
The irritation caused by hives can be allayed by dipping the
bare finger in sweet oil and gently rubbing the affected parts^
Under this treatment the intense itching ceases, and tne child
soon falls into a peaceful sleep.

1026. Poultices and Plasters.

The convenient mustard leaves should be kept in every
house But in the case of children, a milder plaster than one
of puie mustard may be required. For an infant it is never
safe to use more than one quarter mustard completing the
plaster with three-quarters flour or linseed meal. For an older
child one half mustard to one half flour may be used Should
a strong plaster be needed use pure mustard. In each case mix
with boiling water to the consistence of thick paste, spread the
pkster on a thick cotton cloth, lay over the face of the plaster a
piece of thin old linen to prevent it touchmg the skin. A roll
o old linen handkerchiefs should always be kept on hand to be
used for this purpose, and there should be a roll of cotton
sheeting convenient to spread plasters and poultices on when
needed A small can of mustard and a can of flour should be
kept as well as a box of prepared mustard plasters for use at
night and in emergencies when it is not always convcnien o
depend upon kitchen supplies. When a prepared mu tard
Piaster is used it should be dipped in bo.hng water, and alayer
o thin men cambric should be laid over the face of >t when it
fs pu ton. After applying, cover any plaster of this kind with
hick flannel, laid over the back, to prevent the dampness from
t penetrating the clothing. Where a mustard pilaster is
em^oved phyficians usually order a layer of cotton wadding to
reSace it,in order to prevent the patient taking cold, and
co?ton wadding should always be kept at hand for this purpose,
with the materials for making the paste.

1027. To Produce Perspiration.

Twelve drachms of anjtimonial wine and two drachms of
laudanum. Of tliis mixture eighteen drops may be taken in
water every five or six hours.

1028. Lotion to Remove Freckles.

Mix two ounces of rectified spirits of wine add two tea-
spoonfuls of muriatic acid, with one pound and a half of dis-
tilled water.

t 1;

300

The Dominion Cook Book.

1029. Ointment for Chilblains

Calomel and camphor, of each two drachms ; spermaceti
ointment, eight drachms ; oil of turpentine, four drachms. Mix
well together. Apply, by gentle friction, two or three times

daily.

1030. To Raise a Blister Speedily.

A piece of lint dropped into v negar of cantharides, and
immediately aft-r its application to the skin covered over with
a piece of strapping to prevent evaporation.

1031. Dyspepsia, Heartburn, and Acidity.

Pure water, five ounces ; carbonate of ammonia, two
drachms; syrup of orange peel, one ounce. Mix. For a six-
ounce mixture.

1032. Warming Plaster.

Burgundy pitch, seven parts, melt and add plaster of can-
tharides, one part. Some add a little camphor. Used in chest
complaints, local pains, etc.

1033. Rules for the Preservation of Health.

Adopt the plan of rising early, and never sit up late at night.

Wash the whole body every morning with cold water, by
means of a large sponge, and rub it dry with a rough towel, or
scrub the whole body for ten or fifteen minutes with flesh-
brushes.

Drink waters generally, and avoid excess of spirits, wine,
and fermented liquors.

Sleep in a room which has free access to the open air, and
is well ventilated.

Keep the head cool by washing it with cold water when
necessary, and abate feverish and inflammatory symptoms
when they arise by persevering stillness.

Symptoms of plethora and indigestion may be corrected by
eating and drinking less per diem for a short time.

Never eat a hearty supper, especially of animal food.

Exercise, regularly adopted, conduces to preserve the health,
and should always be taken by those who value so inestimable
a blessing.

■'•fc.1..

\i.iimmt.MMi»am

The Doctor.

301

1034. Always Keop Warm.

If v. u are getting a cold and feel the chills creeping steal-
thily over you 'beware, and get warm at any cost I I- a your
■00m to eighth degrees if ncces' ary, druik a cup of hct tea or
choco ate ^.nd put on all the wraps you please, even .f you ar.:
«S at for so doing. Better a small laugh at your expcn.c
han a severe cold, lastfng for weeks, perhaps -dmg m a doc.o,^.
hill certiinlv spoiling your comfort and your good looks as
SSwirthe'chiU is averted and normal warmth and
health estored, you will then need the extra heat no more than
l^hc w' on needs'a fifth wheel. But never sit and chill, for fear
of " coddling yourself." It is almost t,uicidal.

-i

4.3

fi -'

INDEX OF DOMINION COOK <OOIL

BREAD AND CAKES
Pages 140-172.

Biscuits, 149, 162, 170, 171,
172

Bread, Brown .... 145, 146

" Corn 147

•« French 145

" Home made. 142, 143

" Plain M4

•♦ Potato (Yeast) . 142
«' Rice and Wheat

145' 147

" Rolls 14S M9

«« Rusks 14B

Buns 151. 152

Cakes', all kinds ot, 152,

153. 154, 15^^ 1^''. 162,

163, 164, 165, 166, 167,

168, 169, 170, 17^ 172-

Cakes, Icing for ..iSS- ^5^'

Fruit 157. 158

" Rice 159. i^°

«' Seed 15^. 159

" Muffins 150

•' Crumpets 15°

" Rolls. 148, 149. 154

« Waffles 151

" Ginger 162

»« Soda 147

«« Yeast 141. 144

•' White 143

BUTTER— Pages 243,
248.

Butter, to dress . . 244, 245
" to preserve .... 24;

Buttermilk 244

Crcaui, to manage 244

CANNED FRUIT-Pages
234-238

Canned Cherries 237

" Fruit to bottle. 237

" Gooseberries. . 237

" Peaches. . 234, 235

•• Pears.. .. 235, 236

*' Pineapples . . .235

" Plums -36

" Strawberries . 236

•' Syrup 238

CARVE BEEF, PORK,
ETC.~Pages 65, 78.

CARVE POULTRY, ETC.
— Pages 40, 41, 62. 72.

CATSUP — Pages 132-
136.

Caper 134

Cherokee 134

Chile Vinegar 134

Garlic " 35

Grape Catsup 1 36

Green Gooseberry and

Chutnea 134

Herb Powders 135

Himalaya 135

Horse Radish Vinegar. X34

Lemon Catsup 132

Mint Vinegar 13"

Mustard Vinegar 135

Mother's Chutnee .... 135

Mushroom 132

Nasturation for Capers. 134

Parsley ^35

Tomato ^33

Useful Catsup 136

T..J

304

INDEX OF DOMINION COOK BOOK.

# i-

**.

I' I

CHEESE — Pagres 244-
248.

Cream Cheese . 245,246, 247
" Macaroni .247, 248
" Rennet to pre-
pare 244

DESSERTS— Pag-es 2 13,
215.

Almond and Raisins

213, 214

Apples 213

Apple Ginger 214

Bananas 214

French Plums 215

Frosted Currants 213

Figs 215

Impt'omptu 213

Mixed Fruits 214

Nuts 215

Oranges 213

Strawberries 214, 215

EGGS-Pag-es 123-131.

Fried 126, 127

Omelet 129, 130

Poached 123, 124

Stewed 125, 126

Scrambled 127, 128

To keep fresh for several
weeks 130

FISH— Pages 25-39.

Cods and Shoulders to

boil 26

Cod's Roes 27

C'ld, Curry of 27

(-od. Salt 27

Cod Steaks 28

Cod Fish Balls 28

Cream Oysters, half shell 34
Crimped Cod and Oyster
Sauce 28

Fish Croquets 38

Fresh Salmon to boil . . 30
Haddock with Tomatoes 38

Halibut 38) 39

Herrings, baked 34

Lobster Croquets. 30, 32, 32

Mackerel, pickled 35

" scalloped • • • • 35
Mullet with Tomatoes . . 36

Oyster Sausages 34

" Boiled 33

" Stewed 35

" Patties 34

Perch and Trout 35

Pike, Haddock stuffing. 39

Salmon, Salt, to Souse . . 28

" " Boil... 28

" « Pot ... . 28

" Dried 29

" Italian Sauce . .30

Shad, Boiled 32

" Baked 32

Smelts, to Fry 37

Sturgeon, Fresh 36

Turbot, Fillet of, Front

and Grayling to Fry . . 35
Whiting, fried 35

FLAVORS-Pag-e 225.

Bisque 225

Chocolate 225

Fruit Ice Cream 225

Fruit Ices 225

Lemon 225

Vanilla 225

FORCEMEATS — Pages

137-139.

Balls 138, 139

" for Cold Pie. 137, 138
'* common, for Veal
or Ham 137

INDEX OF DOMINION COOK BOOK.

3O0

Balls for Fowls or Meat

137. 138

" for Fish Soups. ..

138' 139

" forOysters or Boil-
ed Turkey . . •139
Sage and Onion Stufringi39

GRAVIES-Page 79.

All kinds of .... 79, 80, 81

ICE CREAM — Pag-es

224-225.

Chocolate Ice Cream . . 224

Coffee Ice Cream 224

Recipes for making ... 225

JELLIES — Pages 239-
242.

Apple Jelly 241

Crab-apple 239

Currant 240, 242

Gooseberry 240, 241

Mixed Fruit 241

Orange 242

Peach 242

Quince 241

Raspberry Vinegar. . . . 242

MEATS, How to Choose
—Pages 51-78.

A Polish Dish 51

BeefjBraizedandcooked. 58

" BubbleandSqueak56

" Boiled 56

" Carving 52

" Cold 5^

" CoUops 56

«' Fillets 55

" Heart, roast 57

" Hunter's 59

" Grenadins of 54

«' Olives 57

«' Omelet 58

u
ct

< (

((
((
(I
((

Beef, OxTonguc,bakcd.59

" Pie 54

Roast, sirloin .. ..55

Spiced 53

Steak Pudding . ..53

" Stewed 59

" Stuffed 53

Sausages 56

" Tongue 59' ^°

Cold Meat Cookery .... 64

Irish Stew (>A-

Kidneys, Fried 64

«' Grilled 64

Lamb Chop.s 61

Fore Quarter . . . • 65

].'- 65

1 ; . xist 61

/ '■, boiled .. .61

l.Jgof 65

Loin of 65

Boned 6i

Cornettes 62

Haricot 63

La Italienne . .62

Pie 64

Shoulder, boiled

with oysters. 61

Sweetbread ... 63

Lamb •' ... 63

" Toad in the

Hole 63

' ' to carve 65

PASTRY AND PUD-
DINGS— Pages 173-
212.

Cheese Cakes .... 208, 209
Fritters of all kinds

205, 206, 207

Pancakes 198, 1 99

Pastries, Glazings, 200, 201,

202, 203, 204.
Pie, Chicken 194

n
u

I •;
( ;
((
((
1 (
u

r:'*'5*iB*.».

,^»fp5*!^«i?»«•r'v

^06 JXDKX OK DO.MIN

Pie, Cottage 192

' ' Beefsteak 1 93

" Beefsteak and Oys-
ter 194, 195

" Giblet 194

" Lemon 195, 196

" Macaroni 193

*' Mutton 195

" Pigeon 192

" Pork 192

" All kinds, 196, 197,
198, 199, 200.
Pie and Pudding Crust=;

202-205

Puddings, 174, 175, 176,
177, 178, 179, 180, 181,
182.
Puddings, Plum, 1S3, 184,

185.
Puddings, all kinds, 186,
187, 188, 1S9, 190, 191

Puffs 207, 208

Tarts . . .209, 210, 211, 212

PICKLES- Pag-es 119-
122.

Beets 122

Cucumbers 121

Eggs 122

Jumbo I20

Lemons 121

Mushrooms 120

Onions 119, 120

Picklilli 121

Red Cabl)age 120

Walnuts 120

PORK— Pages 66-72.

Pig's Fry 6"

" Petitoes 6.

Pork Cheese 69

" Cutlets 68

'* Ham, potted 70

K'N COOK BOOK.

Pork I Tarn, to boil 69

" Hashed 68

" Lard, to make .. ..70

" Leg to roast .66

" '• to boil 66

" to carve 7^1 72

" Loin and Neck, to
roast 66

Pork, Neck, rolled 66

" Pickled 67

" Pie 66

" Sausages 69

" Shoulder and breast 66
" Sucking Pig, roast. 68
" " "tocarve7i

' ' Tripe, fried 70

" " stewed 71

" " to dress. ; 0,7 1

" Ham, to boil 69

" " to Glaze.. ..70
♦• " Carve ...72

POULTRY AND GAME-
Pages 40-50.

Braised Fowl with Maca-
roni 44

Broiled Chicken, with

Mushrooms 45

Chickens, cooking of. 43, 45
Chestnut Sauce for Tur-
key 48

Chicken Jellied 44

Duck, Wild (Roast).. ..45
Forcemeat for Turkey . . 48

German Dish 47

Gravy for Turkey 48

Giblets to Stew 47

Hashed Game 50

" Venison 49

Pigeons 47

Puree of Game 45

Quail Pie 45

Quail, roasting with Ham46

*»■

INDEX OF DOMINION COOK BOOK.

307

Rabbit Pie 46

Rabbit, Stewed 46

Roast Goose 5°

To Truss Turkey for

Roasting 47

Turkey, Roast 48

« Pulled 49

«« Boiled 49

To Truss a Goose 50

To Carve Poultry ..40, 4 1
To Dress for Roasting

or Boiling 4I) 42

PRESERVES— Pagres
226-233.

Jams to make. 227, 228, 229
" Marmalade .231, 232
" Citron to preserve229
Crab apple to preserve .232
Chestnuts " 233

Melons " 229

Oranges " 231

Pumpkins " 230

Peaches *' 233

Quinces " 230

Tomatoes *' 232

Walnuts " 233

SALADS-Pag-esUS-
118.

Salad Anchovy . ..ii5> "7

" Beet Root 118

" Celery Jfi8

" Egg 118

«« Game n?

" Lettuce 115

«' Lobster n'J

" Oyster n^

«« Potato IT*''

«* Red Cabbage ... 118

« Sardine -1^7

SAUCES— Pages 82-89

Sauce
«

'.(
((
((

((

( (

((

85
..89

..89
..87
..84
..87
..84
..83

..83
..85

..86
..82
..83
..86
..86
..84
..87
..88
.87

Anchovy

Bread

Caoer

Cranberry

Cauliflower

Cheap Brown

Dutch

Egg
Governors

Grill

Horse Radish

Liver

Mango Chutney

Mayonnaise

Mint

Mushroom

Onion Brown

Oyster

Piquant (without eggs). . 85
Poor Man's Sauce . . 86
Roux Brown " • • 88

" White •' .-88

Sweet " • • 86

Thickening for Gravies,

etc 88

Tomato Sauce . . 88

White " '■^~

Worcester *' • • 88

SICK ROOM COOKERY
Pages 249-265.

Apple Water 263

Arrow Root Jelly .... 256

Baked Hominy 261

Broths 251, 252

'* Chicken, Milk

250-257

Custard 261

Drinks ..259,262, 263, 264
Egi^s and Toast 259

I)'

.'I

INDEX Oh- DOMINION COOK BOOK.

Fowl, Stewed in Barley. 255

Gravy Sippet 258

Gruel 260 261

Ground Rice, Milk. . . . 259

Invalids' Cutlet 257

Jelly 256, 257

Lamb's Fry, French . . 255

Mutton Cutlets 255

Mush 254

Porridge 258

Rabbit, Stewed 256

Restoratives 258

Sweetbread 256

Teas 264

SOUPS— Pag-e 11.

Soup

18
18
21
16

^5
17
16

Crowdie or Scotch Soup. 14

14
14
14
17
19
19

Apple

Asparagus
Barley
Beef Gravy
Calf Head
Celery
Chicken

French Soup
Greek " ....

Giblet " ....

Green Pea " ....
Julienne " . . . •

Lobster (Bisque) Soup

Macaroni Soup 11

Milk with Vermicelli

Soup 12, 17

Mock Turtle Soup 23

Mullagatawny " .- .-15

Onion " 23

Oxtail *' .22,23

Oyster a la Reine 16

Parsley Soup 20

Rice Flour Soup 17

Roast Beef and Boiled

Scotch Mutton Broth.. 13

Soup a la Dauphin.. ..18

" made from Bones. 21

Spanish Soup 19, 20

Spring Vegetables 12

Tapioca Soup 12

Tomato " ..18,20,24

White " 18

Veal or Lamb Soup — 13

STOCKS -Pages 90-91.

Common Stock 90

Fish " 91

Gravy " 90

Veal * ' 90

\\hite " 91

SWEET DISHES- Pages
216-223.

Blanc Mange .. ..218, 219

Charlotte Russe 217

Creams .. ..221, 222, 223
Custards — 219, 220, 221
Devonshire Junket.. ..216

Flumery 217, 218

Gooseberry Fool 217

Orange " 217

Souffle Bread and Wal-
nut 217

Souffle Orange 216

VEGETABLES— Pages
92-114.

Asparagus m, 112

Artichokes 112, 113

Beet Roots 99

Beans Haricot 105, 106

Cabbages 95. 96. 97

Cauliflower 109, lio

Carrots 107

Cucumbers . . 103, 104, 105

Egg Plant 108

En Rasout q6

INDEX OF DOMINION COOK BOOK. '^^^^

VEAL-Pagre 72.

Veal braised, Loin of . . 77

" Cake 73

'« Calf's Head (col-
lared) 75. 76, 77

Calf's H'^adhashed,76

Farci or Stuffed Cabbage. 96

Green Corn 109

Green Peas no, m

Mushrooms loi, 102

Onions 100, lOJ

Parsnips loi, 102

Potatoes 93. 94. 95

Pumpkin 113. "4

Salsify (Boiled) 108

Spinach 93

Squash ^ i°9

Tomatoes 97. 9^. 99

Turnips 106,107

Vegetable Marrow 92

«« Stewed, 108
«* Fried . • 108
«* Boiled.. 109

11
((
((
<i
(I

((
{(
(I
(I
<l
<(
il
(i

stewed, 77

Carving 78

Cutlets 76

Fricandeau of . • • • 74

Haricot of 7^

Marbled 73

Minced 77

Pie "Ham" 72

Pudding 73

Quenelles 74

Roast (Stuffed).. ..72

Rolled 75

Sausages 75

Scollop 74

Stewed 72

if-Wn^

T^txL^QuuL

GLuorr^*-^

Ttm^

<jCJk ^Z/

<^v*x^i,^My\^

*->«#€

^^i^At_<t,

CUXtc ^tiUdJ^tL^ fffo^

--4*x

^C/V^ ^i4^cLV»rl. 't-^^J^

'dy

^i^y^A^ Z

^ /2uU!L^Y*«^i.^

t2L^J,l'^.'7*-^^^--^Vc

-(UGL. -fc-n.

*j^ a/^€-Hpf

^-•*^_

p*mmf:

'^■'i-^'-itt^ s:jMiimiimmi >H -■

1,1 'I

INDEX OF MEDICAL DEPARTMENT

A Medicine Box .... 956

Accidents 977

Ankle Sprained .... 970

Apoplexy 1000

Bruises 960-974

Bites of Snakes .... 963

" " Dogs 964

Bee Sting-To Re-
move 962

Blister-To Raise

Speedily 1030

Burns 555

Bunions-Treatment

of 1015

Bilious or Sick Head-
Ache loio

Colds-How to Pre-

vent 1005

Colds-An Excellent

Remedy 1004

Cough 1006

Cramp . . . . , 1012

Croup 1014

Chilblains 1019

** Ointment for 1029
Cough-Whooping . . 995
Drowning-How to 958
Restore a Per-
son Apparently 958

Diarrhoea 995

Diphtheria 996

Dyspepsia 1031

Drinks-Oatmeal . . . 1018

Ear-Ache . ^ 1021

" Deficiency of

Wax 1022

" Accumulation

of Wax 1023

Eyes- Weak or In-
flamed 1020

Epilepsy looi

Ear-Substances in . 982
Eye-Substances in . 978

Fits 999

Fractures .......... 957

Freckles-Lotion to

Remove 1028

Hemorrhage 961

Heart-Burn 1031

Hysteria 1002

Head-Ache 1007

" Sponged Away 1008

Hiccough loii

Head Ache-Sick . . . loio

Hives 1025

Infants* Diseases... 992

Measles 993

Neuralgia 1013

Nervous Anxiety-To

Remove 1024

Poultices 1026

Plasters 1026

Perspiration-To

Produce 1027

Plaster-Warming . . 1032
Quinsy or Tonsilli-
tis 1003

Rules for Preserva-
tion of Health. 1033
Remedies-Simple . . 1017
Scalds and Burns.. 959
Sprains-Treatment

of 965

Scarlet Fever . . 994

Sty 1016

Throat-Substances

in the 987

Typhoid Fever qqS

Whooping Cough . . 995
Wrist-Sprained 972

/o^uJlCii^ yyuMtJ^

\\.

0::..^.^/^-^

(L^f^

cUl

^^^ct"^

Zr^^^yCCh^'^y^

, X^ *

/ li ^-^.^uLa

*, £uttL,

-U^

■ ^ i i i W i i iOi . i l ili»ii l i .l i

"^^^^smmmm

r x-^4

'1 ^

'"fc-.

^^^^^H^-

«^-^ii

'<■»*,

•'"it..

"■■mwM**

( .X^IM

■eSSaia.

• >

/L-

i i

!;■ ':

Ark 1

« '

'•J^
■■"^R

' )

tc-

t<' J»

-Ci.^*-^^

t. ,

"^-

6<.*^*-^V

^e^Vi'^ c^"^

/ C4-«,/c> -«L**.-|

<•»

/ >J^ M-L^ x}Jq.^ -fi^-y^i^ (^ j^^^^^'^-^Ui-^^X^U^i

'i^X.cJ^

fil

/y t

CLy X^f^a^t

cj . .4^

V a \

.1.

jj)jc^

< t

/ 1

t*-»^t

.^.

^ .AA)

yCfx,^

'/«-

A.^X!7

->-ax, U-<J

'Kt.

A /^

^-f\ji

LA-Jt^

-> ^ s- a

H-y^cL,^^ , ^;2<^.

^l^k^

L^L

^ \^

«?C Ji>--^-^-^

-<L

^ LA.^<^ye^\^M-(y

/»

^^ri«-^

^ ^.^-^^-^

Mi(PBt.-*t^?>*'¥i*un I' m*,'m

fix

dr^

-H-

/ t^^X't'^X'Ci'Ur^^Ci t^i

^l^'-n^aXL

i-j Ct

a^^t^^

ii^-'P^

^ T-fM-^^

r/i

U'T^^

fm^c(jC %'

/^#

^/^

cc4^lA.-^

£4^-vX.JL-

iTytJL^

I ^ A^iHjI^^A

/^^^.i^TZTx

iz:^ '^

'f-f-a-rr

i^-a

C^.yV'U'l^

<?<^

ipC^

ii X

^*-^^<JH^

J^,J^y^t<, ^<i.^'^^^

CcUi-o

l^J/u

^■^

i.^

•^-t-^

i^i^Lx^A^ ^,

Ci^^y%^

Ct^yy

"•nrc^

^-<^ -<^ ^V

'7^-*--u<^-

It-i-t^K^^ a.,^ % <Uhj>!^ QJi^/' -'-^

^'.ti-M*^

/t:

B-aJf-C

-J

■!' !' •i'T-'-'

«|ir#

aAt
[*1|

il-ifek-j

1i M __/:

RECIPES ^"^

^.y ly'p'^^ ^'^ ^A' ' <^ ^'^y ^^^^ f<

<^;^
J

^ ^: '..

..' 4' • -

■■■* ■11

■M.

■T-J"

■a*.-. I M L Iffi llW l ^

£i A y1 .

x^Kfl-C*^

t*K

^•^-c^. RECIPES ^?-^.s^.^

^- ^-f- V

. Ik:

/ 3/

/..

/i . /

\^---i

\a^'

...AvA^..

tJ.

^o*^-.

RECIPES ^7^-

^ ■ c

yjrien ck ' (< my oiDn j

V-t... ... -.t

/■-/'

I. -.«<'..,

.^.

..w\^Ak

« C

. - , ^.

../£., ^Sim^i- -V"

:.ir:.ii.:'?.,^.L-

..^.^4,,i.s^y^ ..«*r:.w«'

^ ...^..tAta^'

;^M^.>,4...J

* ■

p'<^-v> RECIPES /T^oi^^

7i^ienck'&' my ou)n

r t

A--^-

#»-

7 «'' '•*' ^ '~ '

..!.:

ly)

-C^^i-'

«-.

^-, v

/ n. v!

.W..4-^..

,...^..

J...?.....

..Z./..-....i-.:i^.-

^i„

{

^-^^^c^- RECIPES p^

\7/nencl^'cf my own

d^'^—^^

..T....!S...'.....^ t* -"'

•f

.X^^--

-.■.t,-i-»«a-

t> « %';^.*....'f...

;■ :,.^.,_, j^v*., Af.............

J Lux.s^.~...^.-^- - "^--^

4 ■■■■ '

Ly *-v-_i. '- ■..

-■M*-».^-„„^

riendj ' ^ my ou)n ^f

'^^m^-^'

I i^<!

m,*\.

ji<:.Xr^:.:z...^:^:

J 1

^f%;;f

^S..

.cA...<;L-.

"^ (>.U

a:.

^+..'

t^ *^ .

\ yi\/~friencU'%' my oiin ^

/ ;

'/.,

t.il«rii„..

J J

^t- ••^ '»

A /...k

.X.^..:..i.3.

Uh ,

*^li£ is4d?:c-L;i." ^

^ f t

.: ±..>...^...

s *

4 i t :

d.:.ffJ:l^lr' ^ 0\fi.vi,^x

......^ .'.....i.....V...-Jsf*»..

^icnck'& my oidn ^

•**

ml ^

W*'

^HHHI

= '^'

\-\

.. '1 J w * ■ I

-JL

i— Vn.

'A«

I1 < .

"»i n il

/ (Ttt/V^'- *^ ''^'' "'^*t'^—

^ : ,i

^ ' ' r, /o^(k. ' /^i-e^^-

-■'//. '' 1 UaJ: ' /^- ^ ^,.

' I

c(j-t^.i 4'

'-^Zt'V-*

( "

n V t

"^.vwelA^ ; --^.f.

l"!"*!!

€^/^-e.

Mir-

-^h

"Ati^,

!■: