Part 14

Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to simmer, shaking it often.--_Mrs. S. T._

_Drawn Butter._

Rub a piece of butter in a little flour, add two or three tablespoonfuls boiling water.

Shake continually over the fire without letting it boil, till it thickens.--_Mrs. P. W._

CRANBERRY SAUCE.

Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boil until thick. The color is finer when the sugar is added just before the sauce is done.--_Mrs. S. T._

MUSHROOM SAUCE.

Wash and pick one pint young mushrooms, rub them with salt to take off the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one pint cream, lump of butter rubbed in flour.

Boil them up and stir till done, then pour it round the chickens. Garnish with lemon.--_Mrs. C. C._

SALAD DRESSINGS.

Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pepper to your taste.

When well mixed together, add sweet oil in _very_ small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dressing thin. These are the proportions for the yolk of one raw egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proportion to the quantity of dressing needed.--_Mrs. McK._

SALAD DRESSING.

Beat two eggs. Add butter size of half an egg. ½ teaspoonful mustard rubbed smooth in a little water. 4 tablespoonfuls vinegar. ½ teacupful boiling water.

Set it in a bowl on top of the tea-kettle and stir until as thick as cream.--_Mrs. W. H. M._

DRESSING.

To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in:

A teaspoonful of salt. 1 teaspoonful of sugar. 1 teaspoonful of mustard. 1 teaspoonful of pepper. A lump of butter size of half an egg, instead of oil.

Stir well and pour out. Will keep for weeks. Good for chicken salad.--_Mrs. W._

DRESSING FOR SALAD.

Turkey is more economical and better for salad than chicken. To one turkey, weighing about nine pounds, allow nine eggs:

7 hard-boiled eggs. 2 raw eggs, yolks and whites beaten separately. To each egg allow 2 tablespoonfuls salad oil, perfectly pure and sweet. 1 saltspoonful salt. 1 saltspoonful made mustard. 2 saltspoonfuls cayenne pepper to the whole amount. Celery to the taste. Lettuce leaves, if in season, using only the heart. The juice of 2 lemons.

This will last a week.--_Mrs. A. M. D._

DRESSING FOR CHICKEN SALAD.

To four chickens, the yolks of twelve eggs mashed very smooth with:

1 raw egg beaten light. ½ teacup of mustard. ½ teaspoonful red pepper. 1 teacup salad oil. 1 cup of vinegar. 1 quart of cut celery. Salt to the taste.--_Mrs. J. W._

LETTUCE DRESSING.

1 raw egg. 1 tablespoonful sugar. 1 teaspoonful salt. ½ teaspoonful mustard. A little cayenne pepper (never use black pepper on lettuce). 2 tablespoonfuls best olive oil. 1 tablespoonful vinegar.--_Miss R. S._

DRESSING FOR CABBAGE.

The yolk of an egg. 1 teaspoonful salt. 1 teaspoonful mustard. 2 teaspoonfuls sugar, mashed smooth. 1 cup of cream. Vinegar to your taste.--_Mrs. E. C. G._

SANA MAYONNAISE.

The yolks (raw) of two eggs.

Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste.

If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil.

This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce.

Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with the salmon.--_Mrs. E. P., Cin._

SALAD FOR SLAW.

3 eggs well beaten. Nearly a cup of sugar. 1 tablespoonful butter. 1 tablespoonful mustard. Pepper and salt to your taste. Tumbler of milk. Tumbler of vinegar.

Stir well over the fire until as thick as custard. Let it cool and pour over cabbage.--_Mrs. R. A._

DRESSING FOR COLD SLAW.

1 cup of vinegar. 2 eggs well beaten. 1 teaspoonful salt. 1 teaspoonful mustard. 1 tablespoonful sugar. 1 tablespoonful butter. A little black pepper.

Mix together the butter, salt, pepper, sugar, mustard; add the eggs last.

Have the vinegar boiling and pour it on, stirring all the time. Then pour it back in the saucepan and boil a few minutes. Pour on the slaw when cold.--_Miss N._

LETTUCE DRESSING.

Yolks of 4 eggs. 1 teacup milk. 1 teacup vinegar. 4 tablespoonfuls oil or melted butter.

After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, add the vinegar, salt, pepper, and made mustard to suit the taste. Keep corked in a bottle.--_Mrs. A. M. D._

SALAD DRESSING.

Put one tumbler vinegar, and one lump butter, size of an egg, on to boil.

Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all the time; return it to the fire and continue to stir, until it thickens like custard. When it is perfectly cold add one tumblerful cream, into which has been mixed one tablespoonful salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful bruised celery-seed.

Bottle the dressing and it will keep for a month.--_Mrs. P._

CELERY DRESSING.

2 tablespoonfuls butter. 2 beaten eggs. 1 teaspoonful salt. 1 teaspoonful mixed mustard. 1 cup vinegar. 1 cup fresh milk or cream.

Boil and use cold.--_Mrs. I. D._

TO DRESS CELERY.

Beat light the yolk of one egg; add:

2 tablespoonfuls cream. 1 tablespoonful white sugar. 3 tablespoonfuls vinegar. 1 teaspoonful olive oil. 1 teaspoonful mustard. 1 teaspoonful salt.--_Mrs. Dr. S._

BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.

BRUNSWICK STEW.

A twenty-five cent shank of beef. A five-cent loaf of bread--square loaf, as it has more crumb, and the crust is not used. 1 quart potatoes cooked and mashed. 1 quart cooked butter-beans. 1 quart raw corn. 1½ quart raw tomatoes peeled and chopped.

If served at two o'clock, put on the shank as for soup, at the earliest possible hour; then about twelve o'clock take the shank out of the soup and shred and cut all of the meat as fine as you can, carefully taking out bone and gristle, and then return it to the soup-pot and add all of the vegetables; the bread and two slices of middling are an improvement to it.

Season with salt and pepper to the taste; and when ready to serve, drop into the tureen two or three tablespoonfuls butter.

This makes a tureen and about a vegetable-dish full.--_Mrs. R. P._

_Brunswick Stew._

About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter-beans, and part pod of red pepper.

Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter.--_Mrs. M. M. D._

_Brunswick Stew._

Take one chicken or two squirrels, cut them up and put one-half gallon water to them. Let it stew until the bones can be removed. Add one-half dozen large tomatoes, one-half pint butter-beans, and corn cut from half a dozen ears, salt, pepper, and butter as seasoning.--_Mrs. I. H._

_Brunswick Stew._

Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes; cook with the meat. When done, add one dozen ears corn, one dozen large tomatoes, and one pound butter.

Take out the chicken, cut it into small pieces and put back; cook until it is well done and thick enough to be eaten with a fork.

Season with pepper and salt.--_Mrs. R._

GUMBO.

Put one tablespoonful lard into a pan. Slice two onions and fry them in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, also one or two slices of bacon or pork, and three or four bunches parsley cut up.

Have a heaping plateful of ochra cut up; put that in the pan and let it wilt a few minutes (you must stir it), then add three or four tomatoes cut up. Then put the whole into a stewpan, pour hot water to it, not quite as much as for soup. Let it boil until quite thick. Season with pepper and salt, also red or green pod pepper.

It must be dished like soup and eaten with rice; the rice to be boiled dry and served in a vegetable dish; put one or two spoonfuls in a plate and pour the gumbo over it.--_Mrs. G._

_Gumbo._

Cut up two chickens, fry slightly with a little onion, and a few slices pickled pork.

Put in three or four quarts boiling water, together with pepper and salt, eighteen okras, one-half peck cut up tomatoes.

Stew one hour and a half.--_Mrs. D. R._

_Gumbo._

Take one chicken, frying size, cut up in hot lard; add one quart ochra chopped fine, and one good sized onion chopped fine, when the chicken begins to brown, stirring all the time until it ceases to rope and is a nice brown.

Then put it into a deep vessel and pour on enough boiling water to make soup for ten or twelve persons, adding two or three tomatoes, skinned and sliced, two ears of tender corn, salt, and black and red pepper to the taste.

Let the whole boil one hour.

Boil rice very dry and serve with it.--_Mrs. P. McG._

GUMBO FILIT À LA CREOLE.

Put into a deep pot one tablespoonful lard, when hot put in one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown; skim out the onion and do not put it back until a chicken cut up in small pieces has been fried. Stir it all the time. Have a kettle of boiling water near by; pour one or two cups of water on the chicken, stir well and let it simmer slowly. Add:

10 allspice. 8 cloves. Red and black pepper. Parsley and thyme if you like it.

Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry.

N. B. _Filit_ is only pulverized sassafras leaves, dried and sifted; you can make it yourself.--_Mrs. S., La._

VEAL PÂTÉS.

3½ pounds leg of veal. ¼ pound salt pork. 6 soda crackers rolled and sifted. 1 tablespoonful salt. 1 tablespoonful black pepper. 1 nutmeg. 2 eggs well beaten. Butter the size of an egg.

Hash veal and pork together, cutting very fine. Then mix seasoning very thoroughly and form into oval shapes. Put a small piece of butter and bread crumbs over the top, while in the baking dish; half a teacup water, and baste frequently while baking. In moulding it and when mixing it keep wetting the hands in cold water, also wet the dish when you begin moulding it in shape.--_Mrs. J. P. H._

HASHED MUTTON.

Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt.

Strain this gravy and thicken it with a little flour, adding a small amount of tomato or mushroom gravy to flavor it, and a small piece of butter. When the gravy is of a proper consistency, put in the slices of mutton, and let it simmer slowly for ten minutes. Serve on a platter with parsley and sippets of bread.

_Hashed Mutton._

Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with flour. Next strain it and add it to the meat with a little sauce; pepper and salt to the taste.

It will take about an hour to hash.

MUTTON HASH.

Cut the meat up fine, putting the bones on to stew in water; then take out the bones and put in the hash, with pepper, salt and gravy left from the day before.

Let these stew at least half an hour. Put in one large tablespoonful browned flour. Add--

6 tablespoonfuls red wine. 1 tablespoonful walnut catsup. 1 tablespoonful tomato catsup. A lump of butter rolled in a little flour.

If a small dish, proportion the seasoning.

Beef, goose, and duck hash can be made the same way.--_Mrs. R._

HOTCH POTCH.

During the summer season get lamb chops, which half fry. Cut up cabbage, lettuce, turnips, onions and any other vegetables, which boil, with seasoning of pepper, salt, etc.; one hour before dinner, put in the lamb chops, with some green peas; boil the potatoes separately.

SCOTCH BROTH.

3 pounds of the scrag end of a neck of mutton. 1 onion. 1 small turnip. A little parsley. A little thyme.

Put the mutton in the pan and cover with two quarts cold water, add the vegetables and not quite one teacup rice; one small carrot and a little celery added will give a nice flavor.

When it boils, skim carefully, cover the pan, and let it simmer for two hours. Of course, the vegetables must be cut small.

MEAT LOAF.

Chop fine whatever cold meat you may have, fat and lean together; add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg.

Mix well together and bake in a form. This makes an admirable tea or breakfast dish.--_Mrs. J._

BLACK STEW.

Take any kind of fresh meat that has been boiled or roasted, cut up enough to make a dish; put one tablespoonful currant jelly, one tablespoonful of wine, one large spoonful butter, one-half onion chopped, pepper and salt.

Stir all together fifteen minutes. Pickle cut up is an improvement, and brown sugar can be used instead of currant jelly.--_Mrs. J. T._

A NICE SIDE-DISH.

Make a mince meat of turkey; after it is stewed put boiled rice around the dish and set it in an oven to brown. Then garnish with hard boiled eggs.--_Mrs. E. I._

MEAT CROQUETTES.

Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry; mix with the minced meat about one dessertspoonful chopped parsley, one dessertspoonful ground ginger, three eggs, a pinch of ground mace, pepper and salt, roll them into egg-shaped balls; have ready two or three eggs well beaten, in one plate, and flour in another; first roll in the flour, then in the egg, fry in boiling drippings; serve hot.--_Mrs. T._

CROQUETTES.

Take cold fowl or fresh meat of any kind, with slices of fat ham; chop together very fine, add one-half as much stale bread grated, salt and pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made mustard, and lump of butter size of an egg. Mix well together till it resembles sausage meat; mould them into cakes, dip into well beaten yolk of an egg, cover thickly with grated bread. Fry a light brown.--_Mrs. F. D._

_Croquettes._

Boil or roast a turkey, chop the meat as fine as possible. Mix eight beaten eggs with the meat, add one quart of milk, one-quarter pound butter, salt and pepper, a little mace.

Stew all together for a few minutes, then take it off to cool and make into little cone shapes. Roll each one into pounded crackers and drop in boiling lard till a light brown.--_Mrs. M. E. L. W., Md._

CHICKEN CROQUETTES.

Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper; add chopped parsley, moisten with cream sufficient to make paste; mould in a wineglass with grated cracker or bread crumbs on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring can be added at will.--_Mrs. G. P._

POTATO CROQUETTES.

Peel, boil, and mash one quart potatoes, mix with yolks of four eggs and some milk.

Set on the fire, stir two minutes; set on a dish to cool or leave overnight. In the morning add a little milk, mix thoroughly, roll in bread crumbs; divide in cakes and fry in lard. Take off when done; drain, dish, and serve immediately.--_Mrs. E._

CROQUETTE BALLS.

Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat; roll into balls, which must be rolled into the white of an egg, then into bread crumbs, and bake a nice brown. This is a nice side-dish for breakfast or tea.--_Mrs. S. G._

CROQUETTES.

Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste.

Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter.

Let it remain till thoroughly done: stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown.--_Miss E. P._

_Croquettes._

Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine--add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter.

Knead all well together--if not soft enough add cream or gravy. Make in cakes the shape of a pear; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown.--_Miss M. C. L._

SAUSAGE CROQUETTES.

2 pounds of meat. 4 eggs. 1 cup butter. 1 cup milk.

Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying.--_Mrs. R. K. M._

SAUSAGE CROQUETTES.

One pound sausage meat, two eggs, well beaten, and bread crumbs well minced.

Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry in pan and serve hot. Cold ham served in the same way is delicious; mince it very fine.--_Mrs. G._

FORCEMEAT BALLS.

One pound of fresh suet, one ounce ready dressed veal, or chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg; parsley and thyme, finely shred.

Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and fry in boiling lard. When of a light brown, take out with a perforated skimmer. Forcemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs.--_Mrs. A. M. D._

MINCE WITH BREAD CRUMBS.

Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt.

Then a layer of minced meat, and so on with alternate layers, till the dish is filled. Pour over all a cup of rich cream, and be sure to have enough lumps of butter to make it rich. Bake until it is a good brown on top.--_Mrs. C. M. A._

MINCE WITH POTATOES.

Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and salt.

Fry with butter, either in large or small cakes in a pan, the cakes rather larger than sausages. If you have cold ham, it is an advantage to add some of it to the mince; and the whole is very nice made of cold pickled beef.--_Mrs. C. M. A._

POT POURRI.

Take any kind of fresh meat chopped fine, and put into a stewpan with a little warm water, pepper and salt, and chopped onion. Cook twenty minutes; then put into a baking-dish with an equal quantity of bread crumbs, and pour over a cup of sweet cream. Bake to a light brown.--_Mrs. F. D._

HASH.

One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three minutes. Then add two teaspoonfuls salt, half a small teaspoonful pepper, and butter size of an egg.

After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes. Put them in the dressing, heat through, then serve. It injures meat to cook it _again_, making it hard and unpalatable. Should you have any cold gravy left, use it; in that case you will require less butter, salt and pepper. You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash.--_Mrs. J._

CASSA ROLLS.

Boil some Irish potatoes until quite done, mash them smooth and add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful butter, some pepper and salt.

Bake in little cakes like potato cakes.--_Mrs. F. D._

RAGOÛT SOUSE.

Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from the oysters, or some beef or veal gravy; add one large spoonful butter rolled in flour, one dozen allspice, beaten, one glass red wine, one glass walnut catsup, and pepper.

Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of allspice.--_Mrs. B._

BREAKFAST DISH.

Take the remnant of any cold meats, either boiled or roasted. Prepare it, as if for chicken salad, in fine shreds. Mix with potatoes mashed fine, and add two well-beaten eggs.

Season with butter, pepper, and other spices if you like.

Make it into a loaf and bake it brown, or fry it in cakes if preferred.--_Mrs. J. F. G._

MOCK TERRAPIN.

Mince cold veal very fine, sprinkle with salt and cayenne. Mash the yolks of three hard-boiled eggs, three tablespoonfuls cooking wine, three tablespoonfuls cream or milk, a little nutmeg and a little mixed mustard, a large lump of butter with a little flour rubbed in.

Let all steam five minutes, and serve hot on toast.

A nice relish for breakfast or lunch.--_Miss E. S., La._

BREAKFAST DISH.

One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be rather soft, but dropping each one into a plate of pounded or grated cracker will enable you to handle them. Put into a hot frying-pan. No lard is to be used, but keep the pan covered while frying.--_Miss E._

BAKED HASH.

Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.--_Mrs. J. H. F._

SANDWICHES.

Grate one quarter pound cold ham in a bowl, with one tablespoonful chopped pickle, one teaspoonful mustard, a little black pepper, six dessertspoonfuls butter; put in a bowl and stir quickly until a cream.

Add the ham and seasoning, mix all together well. Have slices of light bread and spread the mixture on each side of each slice.

Cold grated tongue, instead of ham, is very nice spread on the inside of biscuit.

_Sandwiches._

Mince ham and tongue together, and spread between buttered bread. Add a little French mustard to the mince if liked.--_Mrs. R._

PILLAU.

Take cold fresh meat, either chicken or veal, and cut it up quite small after taking off the outer skin either fat or gristle. Mix it well with some cold rice, then stir this in a batter made of two eggs well beaten, and about one quart milk. Season with salt, pepper, and butter.