Part 7

Tongue requires more cooking than a ham. One that has been salted and dried should be put to soak 24 hours before wanted, in plenty of water; a green one from the pickle needs soaking only a few hours. Put the tongue into plenty of cold water and let it be 1 hour gradually warming and give it from 3-1/2 to 4 hours very slow simmering according to size.

No. 240.

HAM.

Give it plenty of water-room, and put it in while the water is cold; let it heat gradually and let it be on the fire 1-1/2 hours before it comes to a boil; let it be well skimmed and keep it simmering very gently. A middle-sized ham will take from 4 to 5 hours according to its thickness.

No. 241.

FRIED PERCH.

Wipe the fish well, wipe them on a dry cloth, flour them lightly all over, and fry them 10 minutes in hot lard or drippings; lay them on a hair sieve. Send them up on a hot dish garnished with sprigs of parsley.

No. 242.

BREAD AND BUTTER PUDDING.

Have ready a quart dish; wash and pick 2 ounces of currants; strew a few at bottom of dish; cut about 4 layers of very thin bread and butter and between each layer strew some currants. Then break 4 eggs in a basin, leaving out 1 white; beat them well and add 4 ounces of sugar and a nutmeg; stir it well together with a pint of new milk; pour it over about 10 minutes before you put it in the oven. Bake 3/4 hour.

No. 243.

PANCAKES AND FRITTERS.

Break 3 eggs in a basin, beat them up with a little nutmeg and salt; put to them 4-1/2 ounces of flour and a little milk; beat to a smooth batter. Add, by degrees, milk enough to make the thickness of cream. Frying pan must be about the size of a pudding-plate and very clean or they will stick; make it hot and to each pancake put in a piece of butter as large as a walnut; when it is melted pour in the batter to cover the bottom of pan; make them the thickness of a half-dollar; fry a light brown on both sides.

Apple fritters can be made in the same way by adding 1 spoonful more of flour. Peel your apples and cut them in thick slices, take out core, dip them in the batter, fry in hot lard. Put on sieve to drain; grate loaf sugar over them.

No. 244.

BOSTON APPLE PUDDING.

Peel 1-1/2 dozen good apples, take out cores, cut them small, put in stewpan that will just hold them with a little water, cinnamon, 2 cloves, and the peel of a lemon; stew over a slow fire till soft, then sweeten with moist sugar, and pass it through a fine sieve. Add to it the yolks of 4 eggs and 1 white, 1/4 pound butter, half a nutmeg, a grated lemon peel, and juice of 1 lemon; beat all together; line inside of pie-dish with good paste; put in the pudding and bake half an hour.

No. 245.

SPRING FRUIT PUDDING.

Peel and wash 4 dozen sticks of rhubarb; put in stewpan with the pudding, a lemon, a little cinnamon, and enough moist sugar to make it sweet; set it over a fire and reduce it to a marmalade; pass through a hair sieve and go on as directed in the above receipt, leaving out lemon juice, as the rhubarb is acid enough.

No. 246.

NOTTINGHAM PUDDING.

Peel 6 apples, core them but leave the apples whole; fill up where you took out the core, with sugar. Place them in a pie-dish and pour over them a nice, light batter, prepared as for batter pudding; bake an hour in moderate oven.

No. 247.

MAIGRE PLUM PUDDING.

Simmer 1/2 pint of milk with 2 blades of mace, and a roll of lemon peel for 10 minutes, then strain it into a basin, set it away to get cold, then beat 3 eggs in a basin with 3 ounces of loaf sugar and the third of a nutmeg, then add 3 ounces of flour, beat it well together, and add the milk by degrees. Put in 3 ounces of fresh butter broken into small bits and 3 ounces of breadcrumbs, 3 ounces of currants washed and picked clean, 3 ounces of raisins stoned and chopped; stir it well together, butter a mould, put it in, and tie a cloth tight over it; boil 2-1/2 hours, serve it with melted butter, 2 tablespoonfuls of brandy, and a little loaf sugar.

No. 248.

PLAIN BREAD PUDDING.

Put 5 ounces of breadcrumbs in a basin, pour 3/4 pints of boiling milk over them, put a plate on the top to keep in the steam, let stand 20 minutes; then beat up quite smooth with it 2 ounces of sugar, and a saltspoon of nutmeg; break 4 eggs on a plate, leaving out 1 white, beat them well and add them to the pudding; stir it well together, and put it in a mould that has been well buttered and floured; tie a cloth over it and boil one hour.

No. 249.

FLEMISH WAFFLES.

One and one-half pints of flour, 1/2 teaspoonful of salt, 2 tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1-1/2 teaspoonfuls of baking powder, 4 eggs, 1/2 pint of thin cream, 1 teaspoonful each of the extract of cinnamon and vanilla; rub the butter and sugar to a cream, add the eggs one at a time, beating 3 or 4 minutes between each addition; sift flour, salt, and powder together, add these to the butter, etc., with the vanilla, cinnamon, and thin cream. Mix into batter as for griddle cakes, have waffle-iron hot and well greased, pour in batter enough to fill it two-thirds full, shut it up, and turn it over immediately; be careful not to get the iron too hot, as the waffles will only take from 4 to 5 minutes to cook. When done sift sugar over them and serve at once on a napkin.

No. 250.

SOFT WAFFLES.

One quart of flour, 1/2 teaspoonful of salt, 1 teaspoonful of sugar, 2 teaspoonfuls of baking powder, 1 large tablespoonful of butter, 2 eggs, 1-1/2 pints of milk. Sift flour, powder, and salt together, rub in the butter cold, add the beaten eggs, mix into batter, have waffle-iron hot and well greased each time; fill two-thirds full and close it up; when brown turn over, sift sugar on them and serve hot.

No. 251.

CRANBERRY TART.

Pick and wash some cranberries in several waters, put them in a dish with the juice of half a lemon, quarter of a pound of loaf sugar crushed to 1 quart of cranberries; cover it with puff paste and bake it three-quarters of an hour. If tart paste is used take it from the oven five minutes before it is done and ice it; return it to the oven, and send to the table cold.

No. 252.

APPLE TART.

Pare, core, and quarter some apples; make an apple pie; then when pie is done cut out the whole of the center, leaving the edges; when cold pour on the apple some rich boiled custard, and placed round it some small leaves of puff paste of a light color.

No. 253.

GRAHAM MUFFINS.

One quart of Graham flour, 1 tablespoonful of brown sugar, 1 teaspoonful of salt, 3 teaspoonfuls of baking powder, 1 egg, and 1 pint of milk; sift the flour, sugar, salt, and powder together; add the beaten egg and milk, mix into a batter, fill cold well-greased muffin pans two-thirds full; bake 15 minutes in hot oven.

No. 254.

YORKSHIRE PUDDING.

[Under Roast Beef.]

This pudding is to accompany a sirloin of beef, loin of veal, or any fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1 tablespoonful of salt, 1 pint of milk so as to make a tolerably stiff batter, a little stiffer than for pancakes; beat it up well--it must not be lumpy; put a dish under the meat and let the drippings drop into it till it is quite hot and well greased, then pour in the batter; when the upper surface is brown and set, then turn it over that both sides may brown alike. If you wish it to cut firm and the pudding an inch thick, it will take two hours at a good fire.

No. 255.

CORN BREAD.

One pound of cornmeal well sifted, mixed with boiling water or milk to the consistency of a moderate batter; then beat 4 eggs, putting the yolks in the batter, and the whites must be beaten up to a froth and put in just before baking; salt to taste; put in a baking-pan and bake quickly in a hot oven; a tablespoonful of butter or lard is also mixed with the meal.

No. 256.

FRENCH MUFFINS.

One and a half pints flour, 1 cupful honey, 1/2 teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little over 1/2 pint of milk or thin cream. Sift together the flour, salt, and powder; rub in the butter, cold; add the beaten eggs, milk or thin cream, and honey. Mix smoothly into a batter as for pound cake; about half fill sponge-cake tins, cold and carefully greased, and bake in good, steady oven 7 or 8 minutes.

No. 257.

BOSTON BROWN BREAD.

One half pint of flour, 1 pint cornmeal, 1/2 pint rye flour, 2 potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls baking-powder, 1/2 pint water. Sift the flour, cornmeal, rye flour, sugar, salt, and powder together. Peel, wash, and well boil two mealy potatoes; rub them through a sieve, thinning with water. When cold, use it to mix the flour, etc., into a batter like cake. Pour it into a greased mould, with a cover; place it in a saucepan half full of boiling water, when the loaf will simmer 1 hour without letting the water get into it. Remove, then take off the cover, and finish cooking it by baking in a fairly hot oven 30 minutes.

No. 258.

APPLE POT-PIE.

Fourteen apples peeled, cored, and sliced; 1-1/2 pints flour, 1 teaspoonful baking-powder, 1 cupful sugar, 1/2 cupful butter, 1 cupful milk, large pinch of salt. Sift the flour with the powder and salt; rub in the butter, cold; add the milk, and mix into a dough as for tea-biscuits; with it line a shallow stewpan to within two inches of the bottom. Pour in 1-1/2 cupfuls water, the apples and sugar; wet the edges, and cover with the rest of the dough; then place it in a moderate oven till the apples are cooked; then remove it from the oven; cut the top crust in four equal parts; dish the apples; lay on them the pieces of side crust cut in diamonds, and the pieces of top crust on a plate. Serve with cream.

No. 259.

OATMEAL CRACKNELS.

One and a half pints fine oatmeal, 1/2 pint Graham flour, 1 teaspoonful salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and milk; let it stand, to swell, 5 hours in a cold place. Sift together the Graham flour, salt, and powder. Add it to the oatmeal; mix into a smooth dough. Flour the board with cornmeal; turn out dough, and roll 1/4 inch thick; cut it out with cutter; lay them on greased baking tins; wash over with milk, and bake 10 minutes in moderate oven.

No. 260.

GERMAN WAFFLES.

One quart of flour, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2 tablespoonfuls baking-powder, 2 tablespoonfuls lard, the rind of 1 lemon grated, 1 teaspoonful extract of cinnamon, 4 eggs, 1 pint thin cream. Sift flour, sugar, salt, and powder together; rub in lard, cold; add the beaten eggs, lemon rind, extract, and milk. Mix into smooth batter, rather thick. Bake in hot waffle-iron. Serve with sugar flavored with lemon.

No. 261.

TEA BISCUITS.

One quart of flour, 1 teaspoonful salt, 1/2 teaspoonful sugar, 2 teaspoonfuls baking-powder, 1 teaspoonful lard, 1 pint milk. Sift together flour, salt, powder, sugar; rub in lard, cold; add the milk, and form into a smooth, consistent dough. Flour the board; turn out the dough; roll it out to the thickness of 3/4 of an inch; cut with a small round cutter; lay them close together on a greased baking-tin; wash over with milk. Bake in hot oven 20 minutes.

No. 262.

RICE MUFFINS.

Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful of salt, 1 tablespoonful of sugar, 1-1/2 teaspoonfuls of baking powder, 1/2 pint of milk, 3 eggs; thin out the rice with the milk and beaten eggs; sift the flour, sugar, salt and powder together; add the rice; mix into a smooth batter; fill muffin pans two-thirds full, having carefully greased them; bake 15 minutes in a hot oven.

No. 263.

CHEESE CRACKERS.

One and a half pints of flour, 1/2 pint of cornmeal, 1 teaspoonful of salt, 1 teaspoonful of baking-powder, 1 tablespoonful of butter, little more than 1/2 pint of milk; sift together flour, cornmeal, salt and powder; rub in the butter cold; add the milk; mix into a smooth, rather firm dough; flour the board; turn out the dough; give it a roll or two quickly, and roll it to the thickness of a quarter of an inch; cut out with a large round cutter; glaze the top as you would pies, and sprinkle cheese and cayenne pepper over top and bake ten minutes in hot oven; cheese straws can be made nearly the same way out of puff paste cut thin about 1/4 of a yard long.

No. 264.

FRUIT JELLY.

Two pints of water; 1/2 pint of milk, and 1 gill of wine, 1 gill of lemon juice, the peel of 3 lemons, 1 pound of sugar, whites of 3 eggs beaten, not stiff, and stir in the above; melt and put in this 1 paper of gelatine; put on the fire and stir till it begins to boil; then stop for 10 minutes; take off; strain through a flannel bag, place in pan till cool enough to dip up with a spoon; peel and quarter in layers 1 orange; put a slim layer of jelly in bottom of mould; on this put 6 pieces of orange; now cover with jelly; second layer, drop 7 or 8 candied cherries on the top of layer in mould, another layer of jelly; then 5 or 6 Malaga grapes between them; 5 or 6 blanched almonds, a layer of jelly; on this candied cherries and almonds between them; then fill mould up with jelly; put on ice.

No. 265.

FROZEN PEACH CUSTARD.

One quart of milk; 5 yolks of eggs, 3 whites; boil milk; make a custard of it; sweeten to taste; cut in thin slices soft peaches; put peaches in custard when cold; freeze it for use; this can be moulded in form of a brick.

No. 266.

SNOWBALL.

Six apples, peeled and cored, 1/2 pound of rice washed well; put apples in pudding cloth; pour rice on top; leave room to swell; boil in pot 1-1/2 hours; make wine sauce for it; this is a dinner dish.

No. 267.

BLANC-MANGE.

Take 1 package of gelatine, divide it in half; take 3 half pints of milk, 3 yolks of eggs; put on the milk to boil and make a custard of it; season to taste with lemon; melt one half of the gelatine, and melt it in 1/2 teacup of cold milk; then stir it in custard when done; take another 3 half pints of milk; let it boil; season with vanilla; sweeten to taste; melt the remaining half of the gelatine in a little milk and stir it in this last custard while it is hot; put out to cool enough, so it will mould; then take the first custard made and put in the mould, then on top of that in the same mould the last custard made; place on ice to cool; eat with whipped cream, seasoned with lemon or vanilla.

No. 268.

COFFEE BLANC-MANGE.

Take and divide 1 package of gelatine in half; take 1 pint of milk, 1/2 pint of coffee and let it boil; melt one half of the gelatine in a little milk; stir it in the boiled milk; now take 3 half pints of milk, stir in 2 tablespoonfuls of chocolate and boil it; take the remaining half of the gelatine, melt it in a little milk; stir it in the chocolate; let it get cold before putting in the mould; then put in the mould the portion made first, then the second portion on top of this; set away to cool; eat with whipped cream.

No. 269.

FRENCH COFFEE.

Three pints of water to 1 cup of ground coffee. Put the coffee grounds in a bowl, pour over it about 1/2 pint of cold water, and let stand for 15 minutes; bring remaining 2-1/2 pints water to a boil. Take coffee in bowl, strain through a fine sieve, then take a French coffee pot, put coffee grounds in strainer at top of French pot, leaving the water in the bowl. Then take the boiling water and pour over the coffee very slowly; then set the coffee pot on the stove for five minutes; must not boil. Take off and pour in the cold water from the bowl that coffee was first soaked in to settle. Serve in another pot. The French have the reputation of making the best coffee. Use 3 parts Java and 1 part Mocha.

No. 270.

BISCUIT GLACE.

One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound in a mortar to dust; stir into the macaroon dust another tablespoonful extract of vanilla. Mix the cream, sugar, eggs, and extract. Place on the fire and stir this until it begins to thicken. Strain and rub through a hair sieve into a basin; put in freezer, and when nearly frozen mix in the macaroon dust and finish the freezing.

No. 271.

NOYEAU CORDIAL.

To 1 gallon of proof spirits add 3 pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together, and allow to stand 48 hours, covered closely; now strain through thick flannel and bottle. This liquor is much improved by adding 1/2 pint of apricot or peach juice.

No. 272.

RED CURRANT FRUIT-ICE.

Put 2 pints ripe currants, 1 pint red raspberries, 1/2 pint water in a basin. Place on the fire and allow to simmer a few minutes, then strain through a hair sieve. To this add 12 ounces of sugar and 1/2 pint of water. Place all into a freezing-can and freeze.

No. 273.

TOUTES FRUITS ICE-CREAM.

Take 2 quarts richest cream and add to it 1 pound pulverized sugar and 4 whole eggs. Mix all together; place on the fire, stirring constantly, and bring just to the boiling point; remove immediately and continue to stir till nearly cold; flavor this with 1 tablespoonful of extract of vanilla; place in freezer and freeze, after which mix thoroughly into it 1 pound of preserved fruit in equal parts of peaches, apricots, gages, cherries, pineapple, etc. All of these fruits are to be cut up into small pieces and well mixed with the cream, frozen. Should you wish to mould this ice, sprinkle it with a little carmine dissolved in a teaspoonful of water with 2 drops of spirits of ammonia. Mix in this color so that it will be streaky or in veins like marble.

No. 274.

CRUSHED STRAWBERRY ICE-CREAM.

Three pints best cream, 12 ounces pulverized white sugar, 2 whole eggs, 2 tablespoonfuls extract of vanilla. Mix all together in a porcelain-lined basin; place on the fire; stir constantly to the boiling point. Remove and strain through a hair sieve. Place in a freezer and freeze. Take 1 quart ripe strawberries, select, hull and put in a bowl; add 6 ounces pulverized sugar, white, and crush all down to a pulp; add this pulp to the frozen cream and mix in well. Now give the freezer a few additional turns to harden.

No. 275.

PEACH ICE-CREAM.

One dozen best, ripest red-cheeked peaches; peel and stone; place in china basin and crush with 6 ounces pulverized sugar. Take 1 quart best cream, 8 ounces pulverized sugar, white, 2 whole eggs, 8 drops extract almond. Place all on the fire till it reaches the boiling point. Remove and strain. Place in freezer and freeze. When nearly frozen, stir in the peach pulp. Give the freezer a few more turns to harden.

No. 276.

FRENCH VANILLA ICE-CREAM.

One quart of rich, sweet cream, 1/2 pound of granulated sugar, yolks of 6 eggs. Place the cream and sugar in a porcelain kettle on the fire, and allow them to come to a boil; strain immediately through a hair sieve, and having the eggs well beaten add them slowly to the cream and sugar while hot, at the same time stirring rapidly. Place them on the fire again and stir for a few minutes, then pour it into the freezer and flavor with 1 tablespoonful of vanilla, and freeze.

No. 277.

LEMON ICE-CREAM.

One quart of best cream, 8 ounces of pulverized sugar, 3 whole eggs, and a tablespoonful of the extract of lemon; place it on the fire, then immediately remove and strain. When cold place in freezer and freeze.

No 278.

CHOCOLATE TRANSPARENT ICING.

Melt 3 ounces of fine chocolate with a small quantity of water in a pan over the fire, stirring constantly until it becomes soft. Dilute this with 1/2 gill of syrup and work till perfectly smooth, then add to the boiled sugar as above.

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Transcriber's Notes:

Obvious punctuation errors repaired. The text uses accents in the table of contents but not in the text itself. For example, text uses Glacé in the table of contents and GLACEE in the text. This was retained. Text also uses both "Italienne" and "Italien."

Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck)

Page vi, "Mussles" changed to "Mussels" (Mussels, stewed)

Page vii, page number added for entry "Oysters, stewed."

Page vii, "Patte" changed to "Pate" (Patte la Foie Gras)

Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé)

Page 35, "boulion" changed to "boullion" (pints of boullion)

Page 36, "Pate-la-foi-gras" changed to "Pate-la-foie-gras" (slice of Pate-la-foie-gras)

Page 38, "oyters" changed to "oysters" (quart of oysters to one)

Page 60, "wel lbuttered" changed to "well buttered" (cake-mould well buttered)

Page 62, "smoothe" changed to "smooth" (smooth, and pour over cake)

Page 87, "ligth" changed to "light" (oven to get a light)

Page 90, "MUSSLES" changed to "MUSSELS" (STEWED MUSSELS)

Page 92, "gridion" changed to "gridiron" (on gridiron over hot)

Page 97, "will" changed to "well" (must be well covered)