Part 3

Put one quart of milk in a tin pail or basin, and set into a kettle of boiling water. When it comes to a boil, stir in two spoonfuls of flour, mixed with half a cup of milk, one spoonful of butter, and salt to taste; let this boil ten minutes, and then put in the bread, which must be toasted brown. Cook five minutes longer, and serve.

PUDDINGS.

Boiled Rice.

PICK and wash clean one cupful of rice, and put into a basin with a pint and a half of cold water; set on the stove where it will cook slowly; or, better still, set into another basin of water, and cook slowly. When the rice has absorbed all the water, turn on it one quart of new milk, and stir in one tablespoonful of salt; let this cook two hours, stirring often. Serve with sugar and cream.

Baked Rice.

Pick and wash one cup of rice; put it in a dish that will hold two quarts and a pint, and cover with fresh milk; stir into this two teaspoonfuls of salt, one tablespoonful of cinnamon, and four of sugar. Set this in the oven, and stir once in every half-hour; after it has been baking two hours stir in milk enough to fill the dish, and bake one hour longer (the dish should be nearly full of milk at first). Serve with sugar and milk.

Minute Pudding.

One pint of milk, one of water, nine tablespoonfuls of flour, one teaspoonful of salt, two eggs. Set the milk into a basin of hot water, and when it comes to a boil add to it one pint of boiling water. Have ready the flour, made into a smooth paste with one cup of milk, and mix with this paste, after they are well beaten, the two eggs; now take the basin in which the milk and water are, and set upon the fire; let it boil up once, and then stir in the thickening; beat it well, that it may be smooth, and cook three minutes longer. Serve with vinegar sauce.

Apple Dowdy.

Pare and quarter about one dozen good tart apples, put them in a kettle with one cup of molasses, a small piece of butter, and one pint of hot water. Set this on the fire, and let it come to a boil, and while it is heating make a paste with one pint of prepared flour and one half a pint of milk. Roll this out large enough to cover the apple, put it into the kettle, cover tight, and boil gently twenty minutes.

Down East Pudding.

One pint of molasses, one quart of flour, one tablespoonful of salt, one teaspoonful of soda, three pints of blackberries. Boil three hours, and serve with sauce made in the following manner:—

One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of _boiling_ water, and one of brandy. Beat the butter to a cream, and then add very gradually the sugar beat in the yolk of an egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully. The brandy should be beaten with the butter and sugar.

Bread Pudding.

Take a quart basinful of stale bread, and soak in two quarts of sweet milk two hours (keep in a cool place while soaking); then mash well with a spoon, and take out all the hard pieces. Beat light four eggs and stir into this, then add two teaspoonfuls of salt, a little nutmeg, and one fourth of a cup of sugar, if you serve it with sauce; if not, one and a half cupfuls. Bake three-quarters of an hour, and serve with lemon sauce. Some put raisins in, but it must be much stiffer if you have them, and the delicacy of the pudding is thereby lost.

Corn Starch Pudding.

One quart of milk, six tablespoonfuls of cornstarch, three eggs, one teaspoonful of salt. Put the milk in a basin, and set the basin into a kettle with boiling water, and when it comes to a boil stir in the cornstarch and eggs, which prepare in the following manner: Wet the cornstarch with one cup of cold milk, and then stir into it the eggs which are well beaten. After the starch is added to the boiling milk it will cook in three minutes: beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk; if you do the egg will be in spots in it.

CAKE.

Tea Cake.

ONE spoonful of butter, one cup of sugar, one of milk, one pint of prepared flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm.

Berry Cake.

Make the same as tea-cake, only pint and a half of flour, and stir in one pint of blueberries.

Plain Cup Cake.

Half a cup of butter, one of sugar, three of prepared flour, one of milk, three eggs, and lemon or nutmeg to taste. Beat the butter light, then add the sugar gradually, beating all the time until it is a cream, and then add the eggs, which have been beaten light, and the milk; mix all these well together, and then stir in the flour. Flavor and bake either in loaves or sheets; when done, the place on top where it has cracked open will look well done. If baked in loaves, it will take forty minutes; in sheets, twenty. This quantity will make two small loaves.

Soft Molasses Gingerbread, No. 2.

One cup of molasses, one teaspoonful of saleratus, one of ginger, one tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir this together, and then pour on half a cup of _boiling_ water, and one pint of flour. Bake about one inch deep in a sheet. This is very nice if pains are taken to have the water boiling, and to beat it well when the flour is added.

SAUCES AND DRESSINGS.

Drawn Butter.

BEAT one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire, and let it come to a boil, but do _not boil_. Serve immediately.

Egg Sauce.

Chop up two hard-boiled eggs, and stir into drawn butter.

Oyster Sauce.

Set a basin on the fire with half a pint of oysters and one pint of boiling water; let them boil three minutes, and then stir in half a cup of butter beaten to a cream, with two spoonfuls of flour; let this come to a boil, and serve.

Salad Dressing.

One tablespoonful of mustard, one-half of sugar, one teaspoonful of salt, one-fourth of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and set on ice; stir with a wooden or silver spoon until it is all well mixed, then add, very gradually, one bottle of table oil. Stir until very light; then stir in half a cup of vinegar. Be sure that you stir evenly, and one way all the time. This is enough for four quarts of salad.

N. B. You can use six yolks of eggs, and one-half or even one-fourth of a bottle of oil.

Boiled Salad Dressing.

Three eggs, one tablespoonful of sugar, one of oil, one each of mustard and salt, scant one cup of vinegar, one cup of milk. Beat the eggs, and add the other ingredients, then stir all together over a basin of boiling water until about as thick as soft custard. Cool and bottle.

Gentlemen will find this easily made and convenient, as it will keep one or two weeks if kept in a cool place. It takes from twelve to fifteen minutes to cook.

Caper Sauce.

Into a pint of drawn butter stir three spoonfuls of capers.

Mint Sauce.

Chop fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar.

Viniagrette Sauce.

One teaspoonful of white pepper, one of salt, one-half of mustard, half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and mustard together, then _very_ slowly add the vinegar, and, after all is well mixed, add the oil. To be eaten on cold meats or fish.

Tartare Sauce.

Made the same as salad dressing, with a little more vinegar and pickles cut up fine and stirred into it.

Brown Sauce.

Three tablespoonfuls of pork fat, two of flour, one pint of boiling water, salt and pepper to taste. When the fat is hot, stir in the dry flour, and cook until brown, then stir in gradually the boiling water. Season to taste, and cook five minutes. This sauce can be varied by adding any kind of catsup.

Dried Apple Sauce.

Pick and wash the apples carefully, then place in a tin pail with a cover. For one pint of dried apple, cut the thin yellow skin off a lemon, and then pare and cut up the inside. Put the yellow skin (be careful not to get any of the white) and the inside into the kettle with the apple, and three pints of cold water. Cover tight, and simmer three hours, then put in one pint of sugar, but do not stir the apple, and simmer two hours longer. _Never stir_ dried apple-sauce.

DRINKS.

Tea.

SCALD the teapot, and put in the tea, allowing one teaspoonful to each person; pour over this half a cup of _boiling_ water (soft water is the best), and steep in a hot place, but not where it will boil, ten minutes; then turn in all the boiling water you wish, and serve.

Coffee.

For coffee, two-thirds Java and one-third Mocha gives you a very fine flavor. When buying, have them mix it in the store.

Shells.

Put one quart of cold water and half a cup of shells into the pot, and boil gently four or five hours; add boiling water occasionally. About twenty minutes before serving, add one pint of new milk and boiling water enough to make three pints in all. Let this boil a few minutes, strain and serve.

Chocolate.

With four spoonfuls of grated chocolate, mix one of sugar, and wet with one of _boiling_ water. Rub this smooth with the bowl of the spoon, and then stir into one pint of boiling water; let this boil up once, and then add one pint of good milk; let this boil up once, and serve.

Prepared Cocoa.

Prepared cocoa is made the same as chocolate, omitting the sugar. All milk may be used if preferred. Never boil chocolate or prepared cocoa more than one minute. Boiling makes it oily. The quicker it is used after making the better.

Coffee, No

Half a cup of dry coffee, one egg, shell and all. Mix coffee and egg together, then pour on one quart of boiling water. Boil ten minutes, and then add half a cup of cold water; pour coffee into the cup and back again to pot. Let it stand a few minutes.

To make Mead.

One pint and a half of brown sugar, half a pint of molasses. Pour on this three pints of boiling water. Let this stand till blood warm, then add two ounces of tartaric acid and one of essence of sassafras.

When cold, bottle.

To use Mead.

Put one tablespoonful of the mead in the bottom of a glass, then fill two-thirds full of cold water, then stir in one-fourth of a teaspoonful of soda, and drink while foaming. Make mead before leaving home.

FOR THE SICK.

Rice Water for Diarrhœa.

PUT one cup of rice into the frypan, and stir over the fire until it is a dark brown. If convenient, after it has been browned, pound it. Take half a cup of the rice, and pour over it nearly one quart of water, and let it stand on the stove twenty minutes; then strain, and add boiled milk and sugar to taste. Drink freely of this.

Flour Gruel.

Let one quart of fresh milk come to a boil, and then stir in one tablespoonful of flour, which has been mixed with milk enough to make a smooth paste; boil this mixture thirty minutes, being careful not to let it burn. Season with salt, and strain. The patient should be kept warm and quiet.

Oat Meal Gruel.

Into one quart of boiling water, sprinkle two tablespoonfuls of oatmeal; let this boil sixty minutes; season with salt, strain, and serve. If sugar, milk, or cream is wished, it may be added.

Indian Meal Gruel.

One quart of boiling water; stir into this one spoonful of flour and two of Indian meal, mixed with a little cold water. Boil thirty minutes. Season with salt, and strain. Use sugar and cream if you choose. If flour is not liked, use another spoonful of meal instead.

INDEX.

BIRDS. Birds Roasted in their Feathers 13 Broiled Birds 14 Stewed Partridges or Pigeons 14 Brown Fricassee of Chicken 15 White Fricassee of Chicken 15 Chicken Curry 16 Chicken Salad 16 Sauce for Birds 17 Broiled Chicken 17

FISH. Chowder 18 Fish Chowder, No. 2 19 Fried Cod 20 Broiled Cod, or Scrod 20 Baked Cod 21 Broiled Salt Fish 22 Broiled Mackerel 23 Fried Mackerel 23 Baked Mackerel 24 Smelts 24 Brook Trout 25 Eels Fried 25 Baked Eels 25 Boiled Halibut 26 Fried Halibut 26 Broiled Halibut, 27 Smoked Halibut 27 Fried Salmon 27 Broiled Salmon 27 Salmon Trout 27 Shad and Haddock 28

SHELL-FISH. Clam-Bake 29 Clam Chowder 31 Clam Chowder, No. 2 32 Clam Boil 33 Clam Fritters 33 Scalloped Oysters 33 Fried Oysters 34 Broiled Oysters 34 Oyster Stew 34 Oyster Soup 35 Broiled Lobster 36 To Boil Lobster 36 Stewed Lobster 36 Curried Lobster 37 Lobster Salad 37

EGGS. Poached Eggs 38 Scrambled Eggs 38 Omelets 38

MEATS. Fried Salt Pork 40 Broiled Salt Pork 40 Salt Pork Fried in Batter 40 Fried Ham 41 Broiled Ham 41 Ham and Eggs 41 Breakfast Bacon 42 Beefsteak Smothered in Onions 42 Broiled Beefsteak 43 Fried Beefsteak 44 Stewed Beef 44 Lamb Chops 45 Broiled Veal 45 Fricassee of Veal 46 Mutton Chops 46 Mutton Pie with Tomatoes 47 Veal Cutlets 47 Mutton Cutlets 47 Fried Sausages 47

VEGETABLES. Boiled Potatoes 49 Baked Potatoes 49 Fried Potatoes 50 Fried Boiled Potatoes 51 Potatoes warmed with Pork 51 Potatoes warmed in Gravy 52 Fricassee of Potatoes 52 Boiled Sweet Potatoes 53 Baked Sweet Potatoes 53 Boiled Onions 53 Fried Onions 54 Baked Squash 54 Beets 55 Pickled Beets 55 Shelled Beans 55 Boston Baked Beans 55 String Beans 56 Green Peas 57 Boiled Rice 57 Boiled Rice, No. 2 58 Boiled Macaroni 58 Boiled Green Corn 59 Boiled Turnips 59 Stewed Tomatoes 60 Sliced Tomatoes 60 Baked Tomatoes 60 Mock Bisque Soup.—Very nice 61

BREAD. Fried Corn Dodgers 62 Baked Corn Cake 62 Oat-Meal 62 Hominy 63 Hominy Griddle-Cakes 64 Fried Mush 64 Spider-Cakes 65 Biscuit 66 Hecker’s Prepared Graham 66 Milk Toast 66

PUDDINGS. Boiled Rice 68 Baked Rice 68 Minute Pudding 69 Apple Dowdy 69 Down East Pudding 70 Bread Pudding 71 Corn Starch Pudding 71

CAKE. Tea Cake 73 Berry Cake 73 Plain Cup Cake 73 Soft Molasses Gingerbread, No. 2 74

SAUCES AND DRESSINGS. Sauce for Birds 17 Drawn Butter 75 Egg Sauce 75 Oyster Sauce 75 Salad Dressing 76 Boiled Salad Dressing 76 Caper Sauce 77 Mint Sauce 77 Viniagrette Sauce 77 Tartare Sauce 78 Brown Sauce 78 Dried Apple Sauce 78

DRINKS. Tea 80 Coffee 80 Shells 80 Chocolate 81 Prepared Cocoa 81 Coffee, No. 82 To Make Mead 82 To use Mead 82

FOR THE SICK. Rice Water for Diarrhœa 83 Flour Gruel 83 Oat Meal Gruel 84 Indian Meal Gruel 84

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Transcriber’s note:

Obvious punctuation errors were corrected.

Varied hyphenation was retained, as in oat-meal, oatmeal and oat meal.

Page 33, “Maderia” changed to “Madeira” (a glass of Madeira)

Page 34, “seive” changed to “sieve” (oysters on a sieve)

Page 34, “ligh” changed to “light” (a light brown)

Page 82, recipe is actually titled “Coffee, No” and is also in the index that way. The assumption is that it came from one of Miss Parloa’s other cookbooks and had a number there. Since we can’t know which, it was retained as printed.

Page 91, “Diarrhoea” changed to “Diarrhœa” to match usage in text (Water for Diarrhœa)