Part 6

Mix 4 cups flour, 2 of sugar, 1 of butter, 2 teaspoonfuls cream tartar, all together; dissolve 1 teaspoonful of carbonate of soda in a cup of milk and mix this with the first. Add 1 pint of nut meats.

No. 186.

DELMONICO'S PUDDING.

One quart milk with 1/2 teaspoonful salt; set this on the fire to boil; mix 3 tablespoonfuls of corn-starch with a little cold milk and stir in just before the milk boils. Boil 5 minutes. To 6 tablespoonfuls, sugar beat the yolks of 3 eggs and add any flavoring extract; pour the corn-starch, while hot, into this, then whip the whites of 3 eggs and drop it on top of pudding in form of kisses, and brown in the oven.

No. 187.

CHRISTMAS PLUM PUDDING.

Chop fine 1/2 pound beef suet. Stone and chop 1 pound raisins; wash and pick 1 pound currants. Soak the crumbs of a small loaf of bread in 1 pint of milk; when it has taken up all the milk, add to it the raisins, currants, and suet, 2 eggs well beaten, a tablespoonful of sugar, a wineglassful of brandy, the grating of 1 nutmeg, and other spices if desired. Boil 4 hours. For a sauce, beat 1/4 pound butter to a cream with 1/2 pound powdered sugar and flavor with brandy.

No. 188.

ORANGE PUDDING.

Make the same as lemon pudding, using orange instead of lemon.

No. 189.

PICKLED SALMON.

Boil a 6 or 7 pound salmon done; put it into an earthen jar, after taking all the bones out without breaking it; put pepper and salt on it; 1 pint of vinegar, 1 teaspoonful allspice, 2 dozen grains of cloves, 1/2 dozen grains of black pepper, little red pepper; put all these in the vinegar and let come to a boil. Put in also 3 leaves of mace. Pour it all over the salmon and cover over tight. If made in the morning it will be fit to eat in the evening. Sturgeon can be made in the same way.

No. 190.

BRANDIED PEACHES.

Take 9 pounds of Heath peaches, 7 pounds of loaf sugar, 1 quart of white brandy. Have a strong lye, hot, but not boiling, over the fire. Throw half a dozen peaches into it at a time; let them remain 4 minutes; take them out again and put them into cold water. Continue this till all are done. Then, with a coarse towel, rub them till perfectly smooth, and put them into another vessel of cold water. Make a syrup of the sugar with 2 pints of water and 1/2 the white of an egg. Skim the syrup perfectly clear. Take the peaches out of the water, wipe them dry, put them in the syrup, and boil them till a straw will pass through them, then take them out to cool. Boil the syrup 1/4 hour; then put in the brandy while hot and mix thoroughly. Having placed your peaches in glass jars, pour the syrup over them while hot, and when cold paste paper over them to protect them. Will be fit for use in 3 months.

No. 191.

STUFFED EGGS.

Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound them in a mortar, add breadcrumbs soaked in milk and 1/4 pound fresh butter. Pound all together; add a little chopped onion, parsley, bruised pepper, and grated nutmeg; mix it with the yolks of two raw eggs; fill the halved whites with this forcemeat; lay the remainder at the bottom of dish and place the stuffed eggs around it. Put in an oven and brown nicely.

No. 192.

EGG POTAGE.

Beat the yolks of 10 eggs and half their bulk of rich gravy. When frothed, turn out on a plate and place them over a saucepan of boiling water till the eggs are well set and form a cream. Cut this in neat strips, place them in a tureen of savory consomme, and serve immediately.

No. 193.

STEWED MUSSELS.

Boil them from the shell; take the beard out and put them in the stewpan with some of the liquor in which they were boiled, strain it on them; add some cream or milk, a bit of butter, pepper, and salt; dredge over flour; stir with spoon; let simmer for 10 minutes. Serve hot, with toast.

No. 194.

PANNED OYSTERS.

Take 50 large oysters; rinse clean and let drain; put in stewpan with 1/4 pound of butter, salt, red and black pepper to season. Put pan over fire, stirring while cooking. When oysters begin to shrink, take off of fire and serve at once in a covered dish well heated.

No. 195.

STEWED CLAMS.

Take 50 large sand clams from their shells; put them in their own liquor and water in equal parts nearly to cover them; put them in a stewpan over a gentle fire for 1/2 hour; take off all scum; add I teacup butter, in which is worked 1 tablespoonful of flour, and pepper to taste. Cover stewpan and let simmer 15 minutes longer. Pour over toast. Milk can be used for water. Will taste better.

No. 196.

BROILED OYSTERS.

Take out the largest; lay them on a napkin to dry; then dip each in flour or cracker dust, or first in beaten egg; have a gridiron of coarse wire put over a bright fire; lay oysters on it; when one side is done turn over the other; put butter on a hot plate; sprinkle a little pepper over, and lay oysters on; serve with crackers.

No. 197.

CLAM CHOWDER.

Butter a basin and line it with grated breadcrumbs or soaked crackers; sprinkle pepper and bits of butter and finely-chopped parsley; put in a double layer of clams; season with pepper and bits of butter; another layer of soaked crackers; turn a plate over the basin and bake in a hot oven for 3/4 of an hour; use 1/2 pound of soda biscuit, and 1/4 of a pound of butter for 50 clams.

No. 198.

BROILED SHAD.

Split fish in two; lay on gridiron over hot fire; broil gently; put the inside to the fire first; have a dish ready with 1/4 of a pound of sweet butter in it; also, 1 teaspoonful each of salt and pepper worked in it; when the fish is done on both sides lay on a dish; turn it often in the butter; cover over, and set dish where it will be hot till wanted.

No. 199.

CODFISH CAKES.

Boil soaked cod; chop it fine; put to it an equal quantity of potatoes boiled and mashed; moisten with beaten eggs or milk; a bit of butter and a little pepper; lay out in form of small round cakes; flour outside and fry in hot lard till brown; let lard be boiling hot when cakes are put in; brown both sides.

No. 200.

OYSTER CHOWDER.

Butter a two-quart tin basin; cover with soaked crackers, bits of butter; put in a double layer of oysters; sprinkle fine pepper over, finely chopped parsley; then put a layer of soaked crackers and bits of butter, as before; then another layer of oysters and seasoning, and lastly soaked crackers and butter and 1 pint of oyster liquor and milk or water.

No. 201.

BAKED SHAD.

Clean the shad; cut off the head; split it half way down the back; scrape inside clean. To make stuffing, cut 2 slices of baker's bread; spread each with butter and sprinkle on pepper and salt, pounded sage; moisten it with hot water; fill the inside of the fish with this; tie a cord around it to keep stuffing in; dredge outside with flour; stick bits of butter all over outside; mix one teaspoonful each of salt and pepper over surface; then lay fish on muffin ring in dripping pan; put in 1 pint of water to taste with; if this is used up while baking, add more hot water; bake 1 hour in quick oven; baste often. When the fish is done there should be 1/2 pint of gravy in pan; if not, add more hot water; dredge in a full teaspoonful of flour with a bit of butter, a lemon sliced thin; stir this smooth, then pour in gravy-boat; lay slices of lemon over fish and serve with mashed potatoes.

No. 202.

LOBSTER SAUCE.

Pick out the meat, boil down the shell, use the liquor for making the sauce with minced lobster, and buttered rolled flour. The berries may be used uncrushed.

No. 203.

OYSTER SAUCE.

Open the oysters, strain the liquor, put it in saucepan with butter rolled in flour; when melted add the oysters and a little cream. As soon as it boils add lemon juice; beaten mace and white pepper may be used.

No. 204.

SOFT CLAMS FRIED.

Take them from the shell, wash them in plenty of water, lay on a napkin to dry. Roll in flour very thickly; have a frying-pan one-third full of hot lard, a tablespoonful of salt to 1 pound of lard; lay the clams in with a fork one at a time; lay close together, and fry gently till brown on one side, then turn them over and let the other side brown. Place in hot dish ready for table.

No. 205.

CRABS DRESSED COLD.

Pick out all the flesh, mix it with oil, vinegar, cayenne pepper, and some yolks of hard boiled eggs; put all this in the shell, then on a dish with fresh herbs and lettuce around it--fresh water-cresses will do to decorate with.

No. 206.

LOBSTER SALAD.

Pick out all the flesh from the lobster, taking care of the coral, if any; cut up the meat, not very small, put it in a salad dish, add anchovy, a few olives, chopped pickles, quartered hard boiled eggs, lettuce torn but not cut up; just before serving pour over the dressing; stew coral on top; sliced cucumber and an onion might be added.

The dressing is prepared in this way: Beat well the yolks of two fresh eggs and stir in one half teaspoonful of salt, 4 teaspoonfuls of mixed mustard, a pinch of cayenne pepper; add olive oil a little at a time, stirring all the while with a silver fork till it becomes stiff and flaky--it requires a half pint of oil--add 2 tablespoonfuls of vinegar; don't pour in more than a teaspoonful of oil at once. This quantity of dressing will do for 5 or 6 pounds of lobster.

No. 207.

FISH IN JELLY.

Make jelly by boiling down fish of any kind or calves' feet; clear it with white of egg, and pour a little milk in a mould. When jelly is set, put the prepared fish on it, and pour in more jelly till the mould is filled. When congealed, put a hot cloth round it for a little while, and turn it out on a dish. Serve for supper or luncheon.

No. 208.

DEVILED FISH.

Any kind of fish will do. Soak it for half an hour in vinegar, catsup, or any stock sauce. Drain and boil them, and serve with horseradish or mustard-sauce. You may roll your fish in curry powder if you wish.

No. 209.

FISH IN BATTER.

Rub some slices of fish in spices or shred herbs; then dip in batter, and fry brown.

No. 210.

FISH SANDWICHES.

Butter both sides of slices of bread. Upon half of their number lay thin fillets of anchovy, sardine, smoked salmon, or any other fish; sprinkle seasoning on top, and put the other slices on them. Lay the sandwiches on a dish, and place in oven till brown. The soft roe of shad or herring spread between bread and butter is good.

No. 211.

FISH PATTIES.

Use light paste. Have the large oysters. Make them hot by putting them in cream or a little butter, mixed with oyster liquor and delicate seasoning. Thicken with yolk of egg, and put in crust already baked in patty-pans. Take flesh from the tail part of cray-fish or lobsters; cut in slices. For salmon patties scrape the flesh with a knife, season with cayenne pepper; mix with a little butter or cream and yolk of egg, and shake it gently over the fire till done. Eels must be stewed in gravy, and the meat pounded in a mortar together with a little parsley and butter, and seasoning; warm it up with a glass of wine, and place in patty-crusts.

No. 212.

FISH SCALLOPED.

Beard the oysters and scallops; halve or quarter them; pack them in scallop-shells or small tins. Lay pieces of butter on them, and bake till brown on top. Serve them in the shells. Thin slices of salmon, pike, or turbot serve in same way. Squeeze lemon-juice over, to serve.

No. 213.

FISH, BOILED.

Place the fish in salted water, cold, if the fish is large, and hot if small sized. In the latter case, 2 or 3 minutes in boiling water will be enough; and a sheep's-head of 4 or 5 pounds will not require more than 10 minutes from the time the water boils. Use a strainer to place fish in saucepan. Salmon and all dark-fleshed fish require more boiling than white-fleshed kinds. Vinegar must be rubbed on the outside of fish before it is boiled; this keeps the skin from cracking. Serve boiled fish upon a napkin.

No. 214.

FISH, SALTED.

If your are to salt your fish never wash or wet it, but split open the larger fish, and remove the heads and intestines of the others, after scraping them; then pack them in a pickle-tub with finely powdered salt between each layer. The fish must be well covered on the top with salt.

No. 215.

FISH, CURRIED

A curry of lobster, shrimps, prawns, or crayfish is easily prepared. Take enough of the meat of either and rub it in curry powder. Have boiling gravy ready in a saucepan to make sauce for fish; when it boils take it off the fire, and add bits of butter and beaten yolks of egg to thicken with.

No. 216.

ORDINARY OMELETTE.

Beat and strain your eggs, season them, and add 1 tablespoonful of water, milk, or stock to every 6 eggs. Let some butter or oil get hot in a frying-pan, and pour in the eggs. When omelette is set and of a pale brown color on the underside, take it up, fold it together lightly, and serve hot. Do not turn omelettes in the pan.

No. 217.

SARDINE OMELETTE.

Bone the preserved fish, cut in dice pieces, toss it in olive oil; prepare the eggs in the usual way, season them and pour them up on the fish in the pan; or, fry the eggs separately and place the fish on the omelette when it is ready.

No. 218.

BACON OMELETTE.

Mince some cold boiled bacon, and mix it with eggs which are spiced and well beaten, or take raw bacon, chop it, put in frying-pan till browned, then pour beaten eggs on it, or else place some bacon on eggs just poured in frying-pan. When set, fold the omelette and serve with tomato sauce in the dish.

No. 219.

APPLES AND RICE.

Boil 1/2 pound rice in 1 quart of new milk. At the same time put some preserved apples in the oven to get hot. When the rice is done arrange it around a dish; put the preserve in the center; dust some sugar over it, and garnish the rice with slices of candied lemon peel. Before serving lay some pieces of fresh butter upon it. Must be eaten warm.

No. 220.

CHARLOTTE DES POMMES.

Peel and slice some apples; take a loaf of fine white bread; free it of crust and cut it in thin slices well buttered. Fit them in a mould well buttered, and put in a layer of apples sprinkled with grated lemon; peel and sweeten them with brown sugar. Next place a slice of bread and butter till mould is full; squeeze in the juice of two lemons, and bake it for 1 hour. Turn it out and serve as you would cake.

No. 221.

RED APPLES IN JELLY.

Nice formed apples in a stewpan with water to cover them. Add a spoonful of powdered cochineal, and simmer gently. When done put in dessert dish; add white sugar and juice of 2 lemons for a syrup. When boiled to a jelly put it in the apples. Decorate dish with lemon-peel cut in slices.

No. 222.

APPLE CHOCOLATE.

Boil in 1 quart of new milk 1 pound scraped French chocolate and 6 ounces of white sugar. Beat the yolks of 6 eggs and the whites of 2. When the chocolate has come to a boil, take off of fire; add the eggs, stirring well. At the bottom of a deep dish place a good layer of pulped apple, sweetened to taste; season with cinnamon. Pour chocolate over it and place the dish on a saucepan of boiling water. When the cream is set firmly it is done. Sift powdered sugar over it, and glaze with a red hot shovel.

No. 223.

APPLE JELLY.

Peel and core fine flavored apples; cut in large pieces and boil in very little water. When done put through a hair sieve; press them so as to get all the juice. For every quart of jelly take 1 pound of white sugar; boil it in the water which was used for the fruit, and skin it. Add the juice of the apples with the juice of four oranges squeezed into each quart. Boil 1/2 hour and keep it ready for use.

No. 224.

OYSTERS A LA POULETTE.

Put 25 oysters or one quart on the fire in their own liquor. The moment it begins to boil turn it into a hot dish through a colander. Leave the oysters in the colander. Put into the saucepan 2 ounces of butter, and when it bubbles sprinkle 1 ounce of sifted flour; let it cook a minute without taking color; stir it well with a wire egg-whisk; then add, mixing in well, a cupful of the oyster liquor; take it from the fire; mix in the yolks of 2 eggs, a little salt, and a very little red pepper, 1 teaspoonful of lemon juice, 1 grating of nutmeg. Beat it well, and then return it to the fire to set the eggs, without allowing it to boil; then put the oysters in.

No 225.

TRUFFLED OYSTERS.

Four dozen large oysters, 1 can of truffles, 6 ounces of chicken, 3 ounces of fat salt pork, 5 eggs, flour, toast, red pepper. Mince and then pound to a paste the chicken and salt pork, add red pepper, a pinch of salt, and the truffles cut fine and mixed in; lay the oysters out on the napkin, insert a penknife at the edge and split each oyster up and down inside without making the opening too large, then push in the forcemeat. As the oysters are stuffed lay them in flour and then dip in beaten egg and drop a few at a time in hot lard, and fry three or four minutes. The lard should be deep enough to immerse them. When they are golden brown take them up, drain on paper and put on toast.

No. 226.

PHILADELPHIA STYLE OF COOKING CANVASBACK DUCK.

Draw the duck and sew up the incision tightly and closely, leaving one opening; through this fill the interior with red currant jelly and good port wine. Sew up and close the opening and roast the duck 20 minutes in a hot oven; by this process the jelly, the wine, and the natural juices off the duck combine and permeate the flesh, giving a most delicious result.

No. 227.

BROILED STUFFED OYSTERS.

Grate the yolks of hard-boiled eggs, 4 or 5 to every dozen of the largest oysters; mince half as much salt pork and mix in black pepper, chopped parsley, add a raw egg, the yolk to make a paste; split the inside by moving a penknife up and down without making a very large opening at the edge; add the stuffing, dip them in fine breadcrumbs, then into melted butter on a plate, then into breadcrumbs again, and broil them over a clear fire.

No. 228.

GAME SOUP.

Take all the meat off the breasts of any cold birds left from preceding day. Pound it in a mortar, beating to pieces the legs and bones, and boil them in some broth for an hour. Boil 6 turnips, mash them and strain through cloth with the pounded meat. Strain the broth and put a little of it at a time into the sieve to help you strain all of it through. Put soup kettle near the fire, but do not let it boil. When ready to dish your dinner, have 6 yolks of eggs mixed with 1/2 pint of cream; strain through a sieve; put soup on fire, and when coming to a boil put in eggs and stir well with wooden spoon. Do not let it boil, lest it curdle.

No. 229.

ARTICHOKES.

Soak them in cold water, wash them well, and put them in plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take 1-1/2 to 2 hours. To know when they are done, draw out a leaf. Trim them and drain them on a sieve. Send up melted butter with them, which some put into small cups so that each guest may have one.

No. 230.

STEWED OYSTERS.

Large oysters will do for stewing. Stew a couple of dozen in their own liquor. When coming to a boil, skim well, take them up, beard them, strain the liquor through a sieve, and lay the oysters on a dish. Put an ounce of butter in a stewpan; when melted, put to it as much flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls of milk or cream, a little white pepper, salt, a little catsup, chopped parsley, grated lemon peel and juice. Let it boil up for a couple of minutes till it is smooth, then take it off the fire, put in the oysters, and let them get warm. Line the sides and bottom of a hash-dish with bread sippets and pour your oysters and sauce into it.

No. 231.

FRICASSEED RABBIT.

Take a fine, fat rabbit, clean it well, salt and pepper it, put it in hot lard to fry to a pretty delicate brown; when done take out, pour out a portion of the grease, and cut up three onions, thicken with three tablespoonfuls of flour, stir well, pour on water enough to cover the rabbit, which is now put back in the skillet; cover it over and let boil for 3/4 of an hour. Just before serving cut up a little parsley and put in; serve it with either roasted or fried potatoes.

No. 232.

COLD VEAL AND HAM TIMBALES.

Timbale paste, 1 pound of corned bacon, 2 pounds of leg veal, 6 hard boiled eggs, 1 teaspoonful each of celery salt and marjoram, 3 sprigs of parsley, white pepper and salt to taste; line the timbale mould with the paste, first setting it on a greased baking-pan; cut the ham and veal into scallops and the eggs into slices; with them make alternate layers with the seasonings; when all are used fill with water, wet the exposed edges of the paste cover, ornament the edges, and bake in a moderate oven 2 hours; when cold open the mould and serve as may be desired.

No. 233.

BEEFSTEAK AND OYSTERS.

Take a tender sirloin steak, put it in a hot skillet, let it fry 15 minutes; when done take the hearts out of 1 quart of oysters, and put the oysters in the skillet where the steak came out, sprinkle a little flour over them, a small piece of butter, a little of the oyster liquor, enough to make a nice gravy; season to taste and a little nutmeg. Put steak on platter, pour this oyster gravy over them, and serve hot.

No. 234.

FRICASSEED CHICKEN.

ONE PAIR.

Cut a chicken in quarters, make a rich gravy of 1 pint of milk, 1 pint of water or oyster liquor, 3 tablespoonfuls of flour, a little butter mixed in the flour; after the chicken nearly boils in the milk and water, then put in the flour mixed with the butter; put in a few sprigs of parsley; let all boil till done. Boil some rice in a saucepan so as not to break up the grains; put the chicken when done on the platter, put the rice all round dish, pour the gravy in the center all over the chicken, and serve hot.

No. 235.

ROASTED LEG OF PORK, CALLED MOCK GOOSE.

Parboil it; take off the skin; then put it down to roast; baste it with butter, and make a powder of finely minced or dried powdered sage, black pepper, salt, and some breadcrumbs rubbed together through a colander. Add to this some finely minced onion; sprinkle it with this when almost roasted. Put 1/2 pint made gravy into the dish, and goose-stuffing under the knuckle-skin, or garnish the dish with balls of it fried or boiled.

No. 236.

KIDNEYS.

Cut them lengthwise, score them, sprinkle some pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, that they may broil evenly. Broil them over a clear fire, turning them often till done. This will take about 10 or 12 minutes if you have a brisk fire, or fry them in butter, and make a gravy in the pan after taking the kidneys out by putting in a teaspoonful of flour; as soon as it looks brown, put in as much water as will make gravy. It will take 5 minutes more to fry them than to broil them. A few parsley leaves chopped fine, and mixed with a little butter, pepper, and salt, may be put on each kidney.

No. 237.

STEAKS.

Cut the steaks rather thinner than for broiling. Put some butter into a frying-pan, and when it is hot lay in the steaks and keep turning them till they are done enough. By this means the meat will be more equally dressed and more evenly browned, and will be found to be much more relishing.

No. 238.

FISH TURBOT.

Boil a 5-pound of any firm fish not quite done; take it out and pick all bones out of it; then make a cream sauce for it. Having taken the hearts out of 1 pint of oysters, put them in the cream sauce; also 1/2 pint milk, 2 tablespoonfuls flour, 1 tablespoonful butter, 2 yolks of eggs. Let all boil together; then put the fish in it; season with pepper and salt to taste; put into a pudding-dish. Chop up a stalk of celery very fine, and put in it; sift some breadcrumbs over it, with small bits of butter. Put in oven and let bake 3/4 hour. Garnish dish with fried oysters or fried potatoes.

No. 239.

TONGUE.