Part 15

Bake in a deep dish.--_Mrs. A. B._

CALF'S HEAD PUDDING.

Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out; then add the liquor in which it was boiled, one tablespoonful butter, four eggs well beaten; one small piece of lemon or pickle; one onion, if liked; pepper and salt.

Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup.--_Miss F. E._

LIVER PUDDING.

Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off half a dozen milts; half a dozen sweetbreads; half a dozen kidneys, split open.

Put all together in a tub of salt and water; let them soak all night; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take it up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease off of the kettle and pour it into the mill. After it is ground, season with black pepper, salt, and onions chopped fine, to suit the taste.

If it is not rich enough, boil more middling or pork and mix with the meat; if stuffed, boil again a few minutes.

PIG'S HEAD PUDDING.

Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion.

After well seasoned, put in a baking-dish with one egg beaten light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top.

Calf's Head Pudding can be made in the same way.--_Mrs. Col. S._

POTATO PIE.

The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, and pounded mace to your taste.

All laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand; cover with a potato crust, full two inches thick, and bake until the potatoes are a nice brown color. If the potatoes are scratched over with a fork, it gives them a pretty, rough appearance. To make the crust, boil and mash the potatoes with a little butter and milk and a small quantity of salt.--_Mrs. R. P._

A NICE PIE.

One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water, salt and pepper. Bake in a deep pan.--_Mrs. R._

POTATO PIE.

A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold meat (if chicken or veal, slices of tongue or ham may be added), and herbs, pepper and salt, sprinkled over to taste. Continue these layers alternately till the dish is full; the potatoes must well cover the top, which should have some butter added, and be brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if the meat is not fat, and it should not be too fat.--_Mrs. S._

CRUMB PIE.

Mince any cold meat very finely, season it to taste, and put it into a pie dish; have some finely grated bread crumbs, with a little salt, pepper, and nutmeg; and pour into the dish any gravy that is at hand. Cover over with a thick layer of bread crumbs and put small pieces of butter over top. Place in the oven till a fine brown. Send to the table hot.--_Mrs. W._

HAGGIS.

Cut cold beef in pieces and mix with mashed potatoes; fill a baking-dish and season with butter, pepper, and salt. Bake and serve hot.

COLD CHICKEN WITH VINEGAR.

Cut up the chicken in fine pieces and crack the bones. Season with salt and pepper; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. Cover it with hot water. Put a plate over it and stew on a stove or over hot embers. Add one heaping teacup chopped celery to the mixture before cooking.--_Mrs. A. P._

DEVILLED COLD CHICKEN.

Take the legs and wings of any cold fowl.

Dress with pepper, salt, mustard, and butter; then broil.

GIBLET PIE.

Made as chicken pie, adding livers of chicken or pigeon, which have been boiled in the water left from cooking; celery and sweet herbs. Season with mushroom or walnut catsup.--_Mrs. T._

SQUAB PIE.

After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water and boiled slowly till tender, when a little salt and an onion clove should be added. Then take them out, drain and dry, and put in each squab a teaspoonful of butter, a little pepper, salt, minced parsley and thyme. Then put into the cavity of each squab, a hard-boiled egg. Lay them in a large, round, earthen baking dish, three or four inches deep. Strain over them the liquor in which they were simmered. Add a tablespoonful of butter and a teacup of milk or cream. Sift in two tablespoonfuls of cracker crumbs not browned, a tablespoonful of minced parsley and thyme, and a little salt. Put in a few slips of pastry. Cover with a rich crust and bake.

The same recipe will answer for robins, except that the eggs must be chopped, instead of being placed whole in the cavity of the bird.--_Mrs. S. T._

BEEF CAKES.

Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley; season with pepper and salt, moisten with a little dripping or catsup.

Cold ham or tongue may be added to improve it.

Make in broad, flat cakes, and spread a coat of mashed potatoes on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown.

Other cold meats may be prepared in the same way for a breakfast dish.--_Mrs. D._

FISH AND POTATOES.

Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks of hard boiled eggs.

Mix all together with butter; make very hot, and keep it so at table.--_Mrs. R._

BEEFSTEAK AND POTATOES.

Cut up in a stewpan, with cold water, and stew till well cooked, the steak you will use; mash some potatoes with creamed butter, pepper and salt.

Line a baking dish with it and put in the steak, seasoning with butter, pepper, and salt. Bake a little while.

BACON FRAISE.

Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes.--_Mrs. M. D._

ITALIAN MANNER OF COOKING MACARONI.

One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes.

Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine.

A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese.--_Mrs. R. R._

MACARONI.

Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil in a covered stewpan until soft and tender, drain off all the water; cover with this the bottom of a baking dish. Sprinkle over pepper and salt, grated cracker, bits of butter and grated cheese; then another layer of macaroni, etc., in the same order. When the dish is filled, pour over fresh milk until all is barely covered. Sift over pounded cracker and set in the oven. If it becomes too brown, sift over more cracker before serving.--_Mrs. S. T._

_Macaroni._

Boil one-half pound macaroni in water, with salt, one small onion and two blades mace.

Put in one sweetbread, chopped fine, or the same amount of fresh veal, the nice part being taken.

Boil till tender before taking it up, drain off the water and add one large spoonful butter, one-half pint milk, a quantity of grated cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one pint skinned tomatoes, salt to the taste; one egg, beaten up, is a great improvement.

Butter a deep dish and bake the macaroni a light brown. Have it served with a small bowl of grated cheese, of the best quality, so that each one may add what they like.--_Mrs. M. C._

_Macaroni._

Parboil enough macaroni to make a dish; lay alternate layers of macaroni, and grated cheese. Season with salt, pepper, and butter; add three eggs, well beaten, and enough milk to fill a dish. Sprinkle bread crumbs over top and bake.--_Mrs. R. A._

_Macaroni._

To one and one-half pound macaroni, add one pound beef, chopped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to suit the taste, one dessertspoonful currant jelly, salt and pepper.

Boil the macaroni; put in a pan a layer of macaroni and a layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish.

Then pour the stew over the top, and bake fifteen minutes.--_Miss M. B. B._

TO BOIL HOMINY.

Take two quarts of hominy, wash through several waters until the water is clear; put it on to boil in a pot half full of water, with a plate turned down in the bottom of the pot to prevent its burning. Boil for six hours--do not stir it; when done, take off the vessel and set it aside in a cool place. When it is ready to fry, put a little lard in the pan, let it get hot, and mash in the hominy; then add a little salt. Put it in the pan and press down; let it fry till brown, turning it upside down on the dish.--_Mrs. P. W._

HOMINY CROQUETTES.

To one cup cold boiled hominy, add two teaspoonfuls melted butter, and stir it well, adding by degrees one cup milk, till all is made in a soft light paste; adding one well-beaten egg.

Roll into oval balls with floured hands; dip in beaten egg, then roll in cracker crumbs and fry in hot lard.--_Mrs. M._

FRIED HOMINY.

Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiffen the mixture. Fry like mashed potatoes.--_Mrs. E._

TO BOIL HOMINY.

Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it.--_Mrs. W._

TO STEW, FRY, OR BROIL MUSHROOMS.

After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thickening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them.--_Mrs. C. C._

SWEETBREAD AND MUSHROOM PÂTÉS.

Ten sweetbreads, parboiled, skinned and all the fat removed; cut into small pieces. Add one even teaspoonful salt, one can of French mushrooms. Slice thin, add to juice one teaspoonful salt, one teaspoonful pepper, one saltspoonful powdered mace, lump of butter size of guinea egg.

Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping spoonful corn starch, well mixed in the sweetbread. Let it boil up once, stirring to prevent sticking. Serve in puff paste shapes, hot. A little chopped parsley may be added.--_Mrs. R. R._

TO STEW MUSHROOMS.

One pint mushroom buttons, three ounces fresh butter, pepper and salt to taste, lemon juice, one teaspoonful flour, cream or milk, a little nutmeg.

Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stewpan, with the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer; remove every particle of butter which may be floating on top, and serve.--_Mrs. C. C._

BROILED MUSHROOMS.

Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a hot dish. Put a small piece of butter on each mushroom, season with pepper and salt; squeeze over them a little lemon juice. Place before the fire, and when the butter is melted, serve quickly.--_Mrs. C. C._

FONDÉE.

2 ounces butter. 4 ounces bread crumbs. 8 ounces cheese. 1 cup sweet milk. 3 eggs.

Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour scalding milk, after which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten to a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.--_Mrs. H. H. S._

WELSH RAREBIT.

Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season with pepper, salt, and catsup.--_Mrs. S._

RICE AND EGG PÂTÉS.

Mix cold rice with well-beaten eggs, season with pepper, and salt.

Then cook like scrambled egg; don't let the rice burn.

TONGUE AND PRUNES.

Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste.

Let it stew until perfectly well cooked.

When nearly done, add one lemon.--_Miss M. B. B._

TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.

Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning.--_Mrs. S. T._

FRIED APPLES.

Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste.--_Mrs. G. B._

SPICED APPLES.

8 pounds apples pared. 4 pounds sugar. 1 quart vinegar. 1 ounce stick cinnamon, ½ ounce cloves.

Boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them.

STEWED PRUNES.

Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands.

Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes.

Excellent side dish for winter or spring.--_Mrs. S. T._

EGGS.

Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.

BOILED EGGS.

Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.--_Mrs. S. T._

SOFT-BOILED EGGS.

Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.--_Mrs. S. T._

SCRAMBLED EGGS.

Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.--_Mrs. E._

_Scrambled Eggs._

Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.--_Mrs. B._

EGGS FOR BREAKFAST.

Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in.--_Mrs. A. M. D._

EGG CUPS--A BREAKFAST DISH.

Boil some eggs perfectly hard. Halve them, take out the yolks, which mix smoothly with some finely chopped or ground ham or fowl, salt and pepper, and a few spoonfuls melted butter or salad oil. Cut a piece off the bottom of each white half, to make them stand, and fill each with a chopped mixture. Make a sauce of sweet cream, boiled within an inner saucepan, and pour over the eggs. Decorate the edges of the dish with sprigs of curled parsley.--_Mrs. A. M. D._

OMELETTE.

Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.--_Miss E. P._

_Omelette._

Boil one pint milk in a shallow vessel.

Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.--_Mrs. J. D._

_Omelette._

6 eggs beaten very light. 2 ounces butter. Salt and pepper to the taste. Chopped parsley or celery.

Fry a light brown in a well buttered pan. Some minced ham or oysters improve the flavor.--_Mrs. R._

_Omelette._

4 eggs beaten separately. 3 tablespoonfuls cream. Salt and pepper to the taste.--_Mrs. G. W. P._

OMELETTE SOUFFLÉ.

Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, mix in one tablespoonful corn starch. Mix this with the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven.--_Mrs. M. E. L. W._

MOCK OMELETTE.

Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in; pepper, one teaspoonful salt.--_Mrs. E. W._

HAM OMELETTE.

1 ounce minced ham. A little pepper. Eggs beaten very light and fried in lard.--_Miss E. W._

CHEESE OMELETTE.

3 eggs beaten to a thick froth. ½ teacup grated cracker. 3 tablespoonfuls grated cheese.

Cook in a frying-pan with butter. Some persons add chopped thyme and parsley.--_Mrs. P._

GERMAN OMELETTE.

3 eggs (yolks and whites beaten separately).

Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a little salt. Pour this mixture into a moderately hot pan, greased with butter. When this is nearly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface. Run a knife carefully around the edges, and turn into a heated dish when done. It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan.--_Mrs. M. C. C._

POACHED EGGS.

Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt--never pepper, as some persons do not use it, and it mars the appearance of the dish.--_Mrs. S. T._

EGGS WITH TOAST. (_A Spring Dish._)

Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve.--_Mrs. S. T._

RUMBLE EGGS.

Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When, it rises up, dish it immediately on toast.--_Mrs. S._

HAM AND EGGS.

Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.

Let the pan remain on the fire, so as to keep the ham gravy hot, that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.--_Mrs. S. T._

HAM AND EGG PUDDING. (_A Spring Dish._)

6 eggs beaten very light. A light pint of flour. A pint of milk. A small piece of butter. Salt and pepper to the taste.

Sprinkle some slices of boiled ham (both fat and lean) with pepper, and lay them across a deep dish that has been greased. Then pour the pudding batter over the bacon and bake quickly. _Mrs. V. P. M._

EGGS À LA CRÊME.

Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling milk seasoned with salt, pepper, and one tablespoonful butter. Bake a light brown.--_Miss N._

BAKED EGGS FOR DINNER.

Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper and salt. Place in a buttered pudding dish a layer of sliced eggs, dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs, and so on to the top, being careful to let the top layer be of bread crumbs.--_Mrs. A. M. D._

EGG PIE.

Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom.

STUFFED EGGS.

Boil six eggs very hard. Peel them, and after having sliced a bit off of each end to make them stand well, cut in halves and extract the yolks. Rub up the yolks with a pinch of pepper and salt, melted butter, bread crumbs, and finely chopped celery. Fill in the whites nicely, stand on end in the pan, lay bits of butter on each egg and bake.--_Mrs. D. P._

VEGETABLES.

If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them in the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, get your vegetables from market as early in the morning as possible.

As soon as gathered or brought from market, all vegetables should be carefully picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner.

Put them on in water neither cold nor boiling hot. The slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre.

Just before they are thoroughly done and tender, add sufficient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and drain. Place them in a hot dish and put a large tablespoonful of fresh butter over them.