Part 2
Corn soup, very good, made with either fresh or canned corn; when it is fresh, cut the corn from the cob, and scrape off well all that sweetest part of the corn which remains on the cob. To a pint of corn add a quart of hot water. Boil it for an hour or longer, then press it through the colander. Put into the sauce pan butter the size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well. Now add half of the corn pulp, add cayenne pepper, salt, a scant pint of boiling milk and a cup of cream.
E. G. R.
Lobster Chowder.
1 lobster, chopped not very fine, 2 Boston crackers pounded fine and mixed with the green fat of lobster. Put in this a piece of butter the size of an egg, a little salt and cayenne pepper, work well together, boil 1 quart of milk and pour gradually over, stirring all the time, boil five minutes.
S. S. G.
Beef Soup.
Beef Soup is very much improved by boiling a small piece of beef liver in it.
Mrs. H. C. Garrett.
Oyster Bisque.
Take 3 cups of oysters or clam juice, a very little finely chopped celery, salt and pepper to taste. Let boil a few minutes, then thicken with a teaspoonful of flour mixed in a little cold water. Before serving have the beaten yelks of 2 eggs whipped into a cup of cream, add this to the juice and keep stirring for full two minutes. Then stir into cups and serve immediately.
Mrs. W. J. Pollock.
Puree of Lamb.
Use stock from boiled lamb. Put in a stew pan 1 tablespoonful butter, thicken with ½ tablespoonful flour, thin with ½ cup sweet milk, 2 cups lamb stock, add ½ can French peas, little parsley chopped very fine, season. Enough for four people.
Mrs. John Gregg.
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DOES NOT WANT THE EARTH FOR A SMALL BOX OF PILLS.
Opposite Postoffice. BURLINGTON, IOWA.
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Try PLATT’S TIGER BRAND OF OYSTERS.
None Better, ask your Grocer, they all keep them.
GEORGE W. TURNER.
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FISH AND OYSTERS.
Fish a la Creme.
2 pounds of cusk, halibut, cod or white fish, boiled and shredded with a fork; put in a dish with bits of butter, pepper and salt to taste. Boil 1 pint of milk, ¼ pound butter, and 2 tablespoonsful flour to thicken, a small onion when thick, take out onion, and spread the mixture on the layers of fish. Cover top with fine bread crumbs, squeeze out the juice of 1 lemon, and brown in oven.
S. S. G.
Fish Stuffed with Crackers.
6 crackers, 1 quart milk, 4 eggs, ¼ teaspoonful pepper, ⅛ teaspoonful nutmeg, ½ teaspoonful sugar, 1 large fish boned and skinned, about 3 tablespoonsful butter, soak crackers in milk until soft, add eggs slightly beaten, ½ teaspoonful of salt, pepper, nutmeg and sugar, and stir. Put 1 tablespoonful of the butter onto a tin sheet placed in a dripping pan, place ½ of the fish on the sheet and cover with the crackers and custard, add remaining half of fish, pour over all the remaining crackers and custard and daub with second tablespoonful of butter, and bake about forty minutes, as the custard coagulates baste the fish with it and so continue until all the custard and cracker is on the fish. When a golden brown baste with a third spoonful of butter. Serve with Hollandaise Sauce.
M. W. McFarland.
Fried Fish.
Take salmon steaks, wash well, beat yolk and dip fish into it, sprinkle with pepper and salt, have a deep iron pan with basket, have pan half full of boiling lard, put fish in basket, put in lard till nicely brown all over.
SAUCE.—Have green parsley picked very fine, put in pan ½ tablespoonful of butter, brown well, half tablespoonful of vinegar, add parsley, serve with fish.
Mrs. John Gregg.
Simple Sauce for Fish.
½ cup of butter, yolks of 2 eggs, ¼ of a lemon, rub the butter to a cream, add the beaten yolks, a saltspoonful of salt, pepper to taste, and just before serving a half cup of boiling water.
Mrs. C. E. Schramm.
Salmon Loaf.
1 quart can of Salmon, ½ cup rolled cracker, 1 tablespoonful of butter, 3 well beaten eggs, salt and pepper to taste, steam one hour, serve with rich drawn butter gravy, with a can of mushrooms cooked in gravy.
Frances H. Potter.
Fish Turbot.
Boil white fish, picked fine (red snapper or other fish will do). For gravy take 1 quart of milk for 3 pounds of fish, add a little onion, 3 bay leaves and a pinch of thyme. Let simmer for an hour, then strain, thicken with 2 or 3 teaspoonsful of flour and add 1 cup of melted butter. Season with pepper and salt. Put in alternate layers of fish and gravy, sprinkle with bread crumbs and bake. Serve with sauce tartare.
Mrs. C. E. Schramm.
Turbot.
Clean white fish weighing 1½ pounds, place in pan, cover with water and cook in oven till two-thirds done. Flake the fish from the bones.
DRESSING.—1 pint milk, 1 egg, small spoonful butter, small spoonful flour, a pinch of white pepper. Steam in double boiler, butter some shells and put layers of fish and dressing till full and cracker crumbs on top. Bake 15 or 20 minutes. Can be baked in dish same as oysters.
Katherine Stevens.
Turbot.
Take a white fish, steam till done, take out the bones and sprinkle with salt and pepper.
SAUCE.—Take 1 quart of milk, ¼ pound of flour, 1 bunch of parsley and summer savory, 3 slices of onion, put this over the fire and stir until it creams. Adding 2 eggs, ½ pound butter, then put through a sieve. Put into a baking-dish, first a layer of fish and then one of sauce, and so on, up to the top, spread with crumbs and bake half an hour.
E. G. Roads.
Cream of Oysters.
2 pints of oysters, 1 pint milk, 1 pint cream, 3 tablespoonsful corn starch, butter and salt to taste, serve on toast. Let cream come to a boil, mix corn starch with cold milk, and stir into boiling milk, cook oysters in their own liquor and turn into the cream, season well with salt, pepper and butter.
Mrs. C. P. Squires.
Escalloped Oysters.
1 can oysters, 1 pint sifted bread crumbs, 6 tablespoonsful melted butter, salt and pepper. Pour oysters into sieve with 1 cup cold water and let them drain, pick off all pieces of shell. Roll and sift dry bread for crumbs. Into greased baking dish put layer of oysters, cover with ⅓ of the bread crumbs, season with salt and pepper, and pour over ⅓ of the melted butter. In this way make three layers of oysters. Bake in pretty hot oven from 20 to 30 minutes.
M. W.
Croustades or Bread Boxes.
Cut a loaf of stale bread from which the crust has been removed into pieces, 2½ inches thick, 2½ inches wide, and 3½ inches long, then with a sharp pointed knife cut a line around the inside ½ inch from the edge and carefully remove the crumbs, leaving a box with sides and bottom ½ inch in thickness. The boxes may be cut round if preferred, using two sizes of biscuit cutters. They are fried in a kettle of smoking hot lard, and should be crisp and dry and the color of amber. Serve heaping full of creamed spinach, creamed fish, chicken or asparagus tips.
Mrs. W. D. Eaton.
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EGGS.
Omelette.
3 eggs, 3 tablespoonsful of cream or 3 scant tablespoonsful of milk, 1 tablespoonful of chopped parsley, 1 even teaspoonful of butter, salt and pepper. Beat yolks until they are thick and lemon colored. Beat whites very stiff. Beat into the yolks the milk, parsley and seasoning. Fall the whites into the yolks. Do not stir them in. Grease hot omelette pan with the one teaspoon of butter, pour in the eggs, shake the pan to keep them from burning. When omelette is light brown on the bottom, place in oven until top is dry enough to show most of knife run through it. Loosen from pan with knife. Fold over. Serve on warm platter.
M. W.
Jam Omelette.
4 eggs, beat well, white and yolks separate, put together, add 4 tablespoonsful sweet cream, teaspoonful of butter, pinch sugar and salt. Put little butter in hot pan, pour in mixture, cook over hot fire. Hold over omelette red hot stove lid so as to raise it without turning. Put on hot dish. Have ready any jelly, spread over omelette. Fold omelette towards center.
Mrs. John Gregg.
Simple Omelette.
4 eggs, beaten together lightly with a fork, a scant half teaspoonful of salt, half a saltspoonful of pepper, and 4 tablespoonsful of cream. Add these to the beaten eggs and mix well. Pour into a hot, buttered omelette pan and lift or pick constantly with a fork until firm and brown underneath. Then fold and serve.
S. M. W.
Boiled Eggs.
Place on the fire in cold water and leave till the water boils.
S. M. W.
Poached Eggs.
Have boiling, salted milk in the skillet and poach as in water.
S. M. W.
French Eggs.
Boil 4 eggs twenty minutes, remove shells, separate the whites and yolks, chop the whites fine. Make a nice cream sauce and into this stir the chopped whites. Have ready on a platter six half slices of bread, toasted and buttered, pour the cream sauce over the toast, and over all grate the yolks of the eggs. Serve very hot.
W. W. MacFarland.
Cheese Souffle.
1 large cup of sweet milk, 1 even tablespoonful of corn starch, 1 large cup of grated cheese, 3 eggs beaten separately, salt and pepper. Put milk and corn starch on stove and stir until like gravy, add cheese, pepper, salt and eggs, stirring in the beaten whites last. Put in buttered dish and bake in a quick oven.
Mrs. W. J. Pollock.
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Picture Frames, Mouldings, Paints, Varnishes, Etc.
612-614 JEFFERSON ST.
THE BEST HOUSE IN BURLINGTON.
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MEATS AND ENTREES.
Roast Sirloin of Beef, Yorkshire Pudding.
The sirloin of beef is the outer or upper part of the loins, covering the kidneys and separated from the tenderloin by a flat bone. It is known to American housekeepers as porter house, (the popular steak of the old New York porter and ale houses, hence its name). The cut usually palmed off on New York housekeepers as sirloin is a hip steak or roast, the proper name of which is a rump-cut, considered by New England people, to be one of the best joints. Select the middle cut of the loin of a good-sized animal, and see to it that the outer fat is at least a quarter of an inch thick; for if the top covering of fat be thin, and more like gristle than fat, the meat will be found very tough and unpalatable. Trim away most of the inner fat and a part of the flank; and as the tenderloin is more useful as steaks or an entree, it is best to cut it out; also turn the flank under, and if skewers are used, insert them in the flank only. Salt and pepper the whole joint liberally, and dash a little flour over the outer fat. Put it in a pan large enough to hold the joint and a pudding, and when the joint is half done add the pudding. While cooking baste the meat, and if the pudding is too dry, baste it also. At the end of an hour and a half, an eight-pound joint, if a good thick one, will be cooked; but, if a thin joint, a much shorter time is required.
To make the Yorkshire pudding: Beat thoroughly 5 eggs, add to them a teaspoonful of salt, a pint of milk and a teaspoonful of lemon juice. Sift together two teaspoonsful of baking powder and three half pints of flour. Add the egg mixture gradually and make a stiff batter. Put it in the pan, not under, but beside the beef. [A Yorkshire matron suggests the addition of lemon juice to correct the two frequent ill-effects of so rich a dish.]
Beef Loaf.
Take 1 pound of raw beef chopped fine, 6 large crackers rolled fine, salt and pepper, and one egg, mix and form into a loaf. Melt a little butter and rub over the loaf and pour over it one cup canned tomatoes. Bake three quarters of an hour. Baste frequently. Serve hot.
Mrs. Seymour H. Jones.
Fricassee of Veal With Oyster Plant.
Trim off all surplus fat and bone from the breast of veal, and cut the meat into neatly shaped pieces; dredge these with flour, and put them in a sauce pan with butter enough to prevent burning. Cover, and let it steam in its own vapors thirty minutes; then add a pint of soup-stock or water and let it cook slowly. Scrape and cut into narrow strips as much oyster plant as you have meat in bulk; add to it the meat, with salt, a few whole white peppers, a dash of nutmeg and a teaspoonful of grated lemon-peel. Add a little more stock if a liberal quantity of sauce is desired. Cover the dish and simmer until tender, allowing forty minutes for the vegetables to cook, care being exercised that they are not cooked too much. Remove the pan to the back of the range; take out a gill of the liquid, and add to it the beaten yolks of three eggs. Pour this over the contents of the sauce pan, let it stand a few minutes longer. Serve. Garnish the dish with slices of lemon, triangular croutons and sprigs of parsley.
E. G. R.
Stuffed Tenderloin.
Use 4 tenderloins, have them laid open, not cut in two. Make stuffing same as for turkey. Bind two tenderloins together with stuffing between. Season with salt and pepper. Fill the pan almost half full of water, bake 2½ hours, baste frequently. Make gravy. Remove the binding string before sending to the table.
Mrs. H. C. Garrett.
Fried Kidney.
Take 4 lamb kidneys, wash well in boiling water and dry, dip in mixed pepper, salt and flour. Put a tablespoon of butter in frying pan and brown; put in kidneys and brown thoroughly, add half a tea cup of cold water, cover, simmer 1 hour. Put in bowl, leave till morning. When used put teaspoonful of butter in pan, brown, small onion chopped very fine, mix with teaspoon of flour, thin with sweet milk, add kidneys, season with salt and pepper.
Mrs. John Gregg.
Stuffed Veal Steaks.
Season the steaks, cut rather thin, on both sides with salt and pepper. Roll them about slices of toast, buttered on both sides, and tie up. Put in baking pan with a bit of salt pork on each roll, and bake in moderate oven about forty minutes. Make a gravy and pour over them when served, on a hot platter.
M. G. M.
Spring Chickens.
Spring chickens may be either broiled or fried. They are especially liked fried in the southern way. Cut the chickens in pieces as for fricasseeing, have the frying pan very hot, put a quarter cup of butter in; when smoking, add chicken, cover and let fry until a golden brown on one side, then turn and fry on other. It usually takes two fryings to cook a pair of chickens, as a spider boils only one chicken. When the chicken is all fried lay the pieces on brown paper to absorb any fat. Add a tablespoonful of flour to the drippings in pan, add a cup of cream and stir the mixture until it boils, then add a tablespoonful of chopped parsley. Remove the chicken from the brown paper cover and arrange the pieces evenly on the dish and strain the sauce over them. Serve at once.
K. T. R.
Chicken Fricassee, With Peas.
Select a dry-picked young fowl, cut into joints, remove the skin, rinse in warm water, dip into cold water, drain, and dredge with flour. Put them in a warm saucepan and cover with hot water; add salt and pepper, a sprig of parsley and a piece of lemon peel, simmer two hours and remove chicken. Beat up the yolk of one egg with a gill of cream, add it to the warm sauce and whisk thoroughly. Arrange the chicken on a dish, pour the sauce over it, add as a border a quantity of hot, fresh or canned peas, and serve.
E. G. R.
Remarks on Entrees.
Entrees are the middle dishes of the feast, and not the principal course, as many suppose. They are a series of dainty side dishes in the preparation of which the cook demonstrates the extent of her capabilities. Should they be prepared in a careless manner, they cloy the palate and prevent that much-abused organ from appreciating the more important dishes of the feast. They should not only be nicely prepared, but much care and ingenuity should be shown in the arraying of them on the platter. To prepare palate-pleasing entrees one must study to please the eye quite as much as the palate.
Creamed Chicken.
1 chicken of 4½ pounds or two of 6 pounds, 4 sweet breads, 1 can mushrooms. Boil chicken and sweet breads; when cold cut up as for salad. Add mushrooms (if large cut in 4 pieces.) In a saucepan put a quart of cream, in another 4 large tablespoonsful butter, 5 even ones of flour, stir until melted. Then pour on hot cream, stirring until it thickens. Flavor with small half grated onion and a very little nutmeg, season highly with black and red pepper. Mix all together, put in a baking dish, cover with bread crumbs and pieces of butter. Bake twenty minutes.
Mrs. H. W. Perkins.
Cream Chicken.
One cold boiled chicken, cut in small pieces. Two sweet breads, boiled and cut in small pieces; one can of mushrooms, drain all the water off and cut up; 1 pint of cream, 1 pint of milk, yolks of 2 eggs, 3 tablespoonsful of flour, ½ pound of butter, flour and eggs mix together. Heat cream and butter together and mix with eggs and flour. Cook for fifteen minutes till all a cream, pour over the other ingredients while hot. Grate bread crumbs on top and brown in oven.
Frances H. Potter.
Chicken and Curry.
1 boiled chicken, cut up; heat in a sauce pan 1½ tablespoonful of butter, 1 tablespoonful flour, thin with chicken broth; put in cup 2 teaspoonsful curry powder, mix with little broth, add to sauce, put in chicken, heat. Have ready a dish of boiled rice. Serve chicken on platter, with rice around it.
Mrs. John Gregg.
Pressed Chicken.
Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin and keeping the light meat separate from the dark; chop and season to taste with salt and pepper. If a meat presser is at hand, take it, or any other mould such as a crock or pan will do; put in a layer of light and a layer of dark meat till all is used, add the liquor it was boiled in, which should be about 1 teacupful, and put on a heavy weight; when cold cut in slices. Many chop all the meat together, add 1 pounded cracker to the liquor it was boiled in and mix all thoroughly before putting in the mold. Either way is nice. Boned turkey can be prepared in the same way, slicing instead of chopping.
M. E. S.
Buckeye.
Make recipe for pressed chicken and use enough chicken in addition to make a strong broth to mix with it. The broth should be boiled down so that it will jelly after they are mixed, to set away together. Press white even sized, bottled mushrooms into the top, in shape of letters desired. Set away with top turned down (so that the letters are in the bottom when set away). Put weight on top of mould when set away.
M. E. S.
Sweet Breads.
In boiling sweet breads a porcelain kettle should be used and in cutting them a silver knife, as they contain an acid that acts upon iron, tin or steel and destroys much of the delicate flavor. In whatever style sweet breads are served, they should first be soaked in salt water, then plunged into boiling water to whiten and harden them.
Mrs. L. I. Roads.
Sweet Bread Patties.
For 25 persons purchase three pairs of sweet breads, parboil them and pick to pieces, rejecting all fibrous skin, cut into small pieces. Half hour before serving put 3 tablespoonsful of butter and 3 tablespoonsful of flour into a sauce pan, and melt carefully without browning, add 1½ pint of milk, stir constantly until boiling, add one can of finely chopped mushrooms, salt and pepper to taste, when the sauce reaches the boiling point add the sweet breads. Fill Patties and serve hot.
Mrs. L. I. Roads.
Lambs Tongue on Toast.
A number of excellent dishes can be prepared from the dainty tongue of the lamb, whether it be pickled or fresh. If pickled blanch it in hot water a moment to draw out its acidity, then plunge into cold water, drain, and cut into thin slices, toss them about in a little butter a moment, cover with gravy nicely seasoned and slightly thickened, and serve on toast. The fresh tongue should be first boiled and then cooked in the gravy whole, if preferred; but they are more evenly permeated with the gravy if quartered or sliced.
E. G. R.
Entrees of Veal.
Curry of Veal.
Cut up 1 pound of raw Veal into inch pieces. Mix 1 teaspoonful of curry, ½ teaspoonful of rice flour, and 1 saltspoonful of salt together; dip the meat in melted butter or oil, then roll each piece in the powder, and fry it in butter until a delicate brown. Onion may be added or omitted. Mince half a sour apple and fry it with the meat; add half a pint of soup stock; simmer half an hour. Squeeze over all the juice of half a lemon, mix and serve.
E. G. R.
Veal Loaf.
3 pounds lean veal chopped fine, ¼ salt pork, 2 eggs well beaten, 1 cup rolled crackers, ½ nutmeg, 1 teaspoonful red pepper, 2 teaspoonsful salt, ½ cup of milk, 1 tablespoonful sage, piece of 1 lemon. Mix thoroughly, make into a loaf, bake two hours. Baste often with water, seasoned with butter, pepper and salt. Slice when cold.
Mrs. H. C. Garrett.
Veal Loaf.
1 pound of pork, 2 pounds of veal chopped fine, 4 eggs well beaten, 4 soda crackers rolled fine, ½ cup sweet milk, salt and pepper to taste, mould in a loaf, bake forty minutes, sprinkle some rolled crackers over the top and dot with butter, makes the top brown nicer and flakey.
Mrs. J. L. Arnold.
Veal Loaf.
3 pounds veal chopped fine, ½ pound salt pork, 3 eggs, 1 teaspoonful pepper, 1 teaspoonful salt, sage to taste, piece of butter size of an egg, 1 cup crackers rolled fine. Stir with the eggs, add the butter, and cup of hot water. Bake three hours.
W. E. P.
Veal Croquettes.
1 pint chopped meat, ½ pint bread and milk, yolks of 2 eggs, 1 gill cream, butter the size of an egg, season well with salt and pepper, warm bread and milk on the stove until thoroughly mixed, then add the other ingredients mixed together. If too soft add cracker crumbs. Form into croquettes, dip into the white of an egg, roll in fine bread crumbs, and fry in hot lard.
M. G. M.
Fricadella.
½ pound each of veal, lean pork and round steak, add yolks of 3 eggs, beating into the meat quite hard, beat whites separately very light, add to the meat ½ cup melted butter, ½ cup of cracker crumbs, ½ cup of water, a little nutmeg, salt and pepper, mix all together. Shape into croquettes, roll in cracker crumbs, put in baking pan with considerable butter. Bake one half hour, baste frequently, add ½ cup cream just before serving, makes 18 croquettes.
Mrs. E. E. Gay.
Rice Croquettes.
Boil ½ pint of rice in 1 pint of milk, whip into the hot rice 2 ounces of butter, 2 ounces of sugar, salt and the yolks of 2 eggs. If the batter is too stiff add a bit more of milk, when cold roll into balls, dip them in beaten egg, roll in fine bread or cracker crumbs, and fry as you would doughnuts.
E. G. R.
Steamed Dumplings.