The National Cook Book, 9th ed.
Part 1
Transcriber's Note: Italic text is denoted by _underscores_.
THE NATIONAL COOK BOOK.
BY A LADY OF PHILADELPHIA, A PRACTICAL HOUSEWIFE.
A LADY, IN WHOSE JUDGMENT WE HAVE THE MOST UNBOUNDED CONFIDENCE, PRONOUNCES THIS "THE ONLY COOK BOOK WORTHY OF A HOUSEKEEPER'S PERUSAL." _Graham's Magazine._
NINTH EDITION.
PHILADELPHIA: HAYES & ZELL, 193 MARKET STREET. 1856.
Entered according to the Act of Congress, in the year 1850, by ROBERT E. PETERSON, in the Clerk's Office of the District Court of the Eastern District of Pennsylvania.
DEACON & PETERSON, PRINTERS, No. 66 S. Third Street.
PREFACE.
The following receipts, the result of many years experience, have been placed before the public, in the hope that they may prove useful to all who may consult them, and under the conviction that they will be found truly practical.
The author has endeavored to draw them up in the most concise and simple manner; and has in all cases sacrificed _style_ to minute detail; not even avoiding repetition where it might render the directions more explicit.
A great defect in many works of a similar character is, that the cook is forced to wade through a formidable amount of reading before she can learn the process of making a pudding, or discover the different articles necessary to the concocting of a dish.
Whilst some are so diffuse, others on the opposite extreme, are so brief in their explanations as to fall far short of being understood, and consequently are ever liable to misconception.
As no utensils are requisite except those in common use in every family, the difficulty of preparing the various dishes will be greatly lessened.
Great attention has been paid to that department of cookery exclusively adapted to the sick or convalescent, most of the dishes having been prepared according to the directions of eminent physicians of Philadelphia.
Nearly all the receipts in this book are purely American; the author therefore entertains a hope that they may meet the wants of the community, and the approbation of all those who may honor them with a trial.
PHILADELPHIA, MAY, 1850.
CONTENTS.
SOUPS.
Beef, 15
Veal, 18
Pepper-pot, 17
Chicken, 18
Lamb, 18
Oyster, 19
Clam, 19
Green Corn, 19
Pea, 20
Succotash, 20
Noodles for, 20
FISH.
Rock, boiled, 21 fried, 22
Cod, boiled, 22 cakes, 23
Shad, spiced, 23 boiled, 23 fried, 24 broiled, 24 baked, 24 roasted on a board, 25 potted, No. 1, 25 No. 2, 26
Halibut, 26
Cat, 27
Potted herring, 27
Pickled oysters, 28
Fried oysters, 28
Stewed oysters, No. 1, 29 No. 2, 29
Scalloped oysters, 29
Oyster fritters, 30 pie, 30
Roasted oysters, 31
Oyster omelette, 31
Stewed clams, 32
Clam fritters, 32
Fried clams, 33
Terrapins, 33
Boiled crabs, 34
Soft crabs, 34
Boiled lobster, 35
Lobster salad, 35
Oyster omelette, 36
MEATS.
Beef, roast, 37 a-la-mode, 38 steaks, 38 steak, fried, 39 smothered, 39 baked and Yorkshire pudding, 39
French stew, No. 1, 40 No. 2, 41
Beef stewed with onions, 41 kidney, stewed, 41 fried, 42 corned, 42 Jewish method of preparing for salting, 43 boiled corned, 43
Boiled tongue, 43
Tripe, 43
Veal, roast, 44 pie, plain, 44 pot-pie, 45 fillet of, a-la-mode, 46 fillet of, baked, 46 French stew of, 47 stewed, 47 cutlets, 47 fried with tomatoes, 48 plain fried, 48 spiced, 48
Sweet-breads fried, 49 stewed, 49 boiled, 49
Calves' feet spiced, 49 fried, 50 liver fried, 50
Chitterlings, or Calves' tripe, 51
Lamb, roast leg of, 51 boiled leg of, 52 stewed with onions, 52
Mutton dressed like venison, 52 chops, 52 chops with lemon, 53
Pork, roast, 53
Pig, roast, 54
Pork, stuffed leg of, 55 steaks, 55 leg of, corned and boiled, 55
Spare rib, 56
Soused pig's feet, 56
Scrapple, 57
Hog's-head cheese, 58
Boiled ham, 58
Glazed ham, 59
Sausage meat, 59
Venison, to roast a haunch of, 59 steaks, 60 best way of cooking, 60
Rabbit, roasted, 61 pie, baked, 61 pot-pie, 62 French stewed, 63 fricaseed, 63 smothered, 64
Pigeons, roasted, 64 stewed, 64
Squab, broiled, 65
Pigeon pie, 65
Reed Birds, stewed, No. 1, 65 No. 2, 66 roasted, 67 pie, 67 fried, 67
Turkey, roasted, 68 boiled, 69
Duck, roasted, No. 1, 69 No. 2, 70
Goose, roasted, 70
Giblet pie, 71
Chickens, roasted, 72 pie, 72 pot-pie, 73
Chickens, broiled, 73 fried, 74 boiled, 74 stewed, 75
Brown fricassee, 75
White fricasseed chicken, 76
Chicken salad, No. 1, 76 No. 2, 77
VEGETABLES.
Potatoes, boiled, No. 1, 78 No. 2, 79 fried, No. 1, 79 No. 2, 80 No. 3, 80 No. 4, 80
Sweet Potatoes, fried, 80
Potatoes, roasted, 81 cakes, 81 kale, 81 salad, 82 sausage, 83
Tomatoes, stewed, 83 fried, 83 baked, 84 scalloped, 84 broiled, 84 dressed as cucumbers, 85 fricandeau, 85
Beets, baked, 85
Egg-plant, No. 1, 86 No. 2, 86 No. 3, 86 No. 4, 87 No. 5, 87 browned, 88
Parsnips, No. 1, 88 No. 2, 88 No. 3, 88 No. 4, 89 stewed, 89
Corn, boiled green, 89 fritters, 89 oysters, 90
Hominy, 90
Sour krout, 91 boiled, 91
Cauliflower, 91
Slaw, cold, 92 hot, 92
Slaw, French, 92
Mushrooms, 93
Spinach, 93 as greens, 93
Dandelion, 94
Squashes or cymlins, 94
Ochras, 94
Carrots, 95
Turnips, 95
Celery dressed as slaw, 95 stewed with lamb, 96
Asparagus, 96
Salad, Dutch, 96 corn, 97
Onions, boiled, 97
Cucumbers, fried, 98
Beans, Lima, 98 Windsor or horse, 98 stringed, 98 boiled dried, 99
Peas, green, 99
Salsify or oyster-plant, No. 1, 100 No. 2, 100 No. 3, 100 No. 4, 101
SAUCES.
Sauce, apple, 101 lemon, 101 Yorkshire, 102 nuns' butter, 102 dried peach, 102 cranberry, 103 wine, 103 cream, 104 vegetable, 104 tomato mustard, 105 egg, 105 drawn butter, 105 onion sauce, 106 mint, 106 mushroom, 106 parsley, 107 caper, 107 haslet, 107 horse-radish, 107 French tomato, 108 oyster, 108 tomato, 108
PICKLES.
Pickled peppers, 109 mushrooms, No. 1, 110 No. 2, 110 onions, 111 eggs, 111
Chow chow, 112
Pickled walnuts, 112 peaches, 113 beans, 113 mangoes, 114 cucumbers, 115 beets, 117 cherries, 117
Tomato catsup, No. 1, 117 No. 2, 118
Mushroom catsup, 119
Walnut " 119
Pickled nasturtiums, 119 tomatoes, 120
PASTRY.
Puff paste, 121
Plain " 122
Common paste, 122
Lemon pudding, No. 1, 122 No. 2, 123
Orange cheese-cake, 123
Lemon " " 124
Curd " " 125
Cottage " " 125
Indian florendines, 126
Rice " 126
Orange pudding, 127
Almond " 127
Cocoa-nut pudding, No. 1, 128 No. 2, 128
Apple pudding, No. 1, 129 No. 2, 130 Plain apple pudding, No. 3, 130
Pumpkin " No. 1, 131 No. 2, 131
Quince pudding, 132
French custard pudding, 133
Potato pudding, 133
Sweet potato pudding, 134
Cranberry tarts, 134
Rhubarb tarts, 134
Ripe peach pie, 134
Peach pot-pie, 135
Quince pie, 135
Plum pie, 135
Quince dumplings, 136
Peach " 136
Apple " 136
Cherry pie, 137
Rhubarb pie, 137
SWEET DISHES.
Guernsey pudding, 137
Eve's " 138
French " 139
Sago " 139
French bread pudding, 140
Green corn " 141
Rice cup " 141
Newcastle " 141
Peach baked " 142
Farmer's apple " 142
Rice " No. 1, 143 No. 2, 143
Boiled rice " 144
Rice pudding, with fruit, 144
Rice cups, 144
Plum pudding, 145
Boiled " No. 1, 145 No. 2, 146
Indian boiled pudding, 146 baked " 147
Oxford pudding, 148
College " 149
Blanc mange, 150
Clear blanc mange, 150
Charlotte de Russe, 151
Peach Charlotte, 152
Savoy " 152
Cherry " 153
Rice milk, 153
Rice flummery, 154
Apple floating island, 154
Floating island, 155
Whips, 155
Syllabub, 156
Vanilla cup custard, 156
Hasty pudding, or farmer' rice, 156
Spanish fritters, 157
Apple " 157
Orange " 158
German puffs, 158
Snow custard, 159
Boiled custard, 159
Baked pears, 160
Stewed cherries, 160
Baked apples, 160
Blackberry mush, 160
Rice dumplings, 161
Glazed currants, 161 strawberries, 162
Stewed ripe peaches, 162
Cold custard, 162
Apple cream, 163
TEA CAKES.
Short cake, 163
Muffins, 164
Hard biscuits, 164
Yorkshire biscuits, 165
Potato rolls, 165
Brentford rolls, 166
French " 166
Parsnip cake, 167
Maryland biscuits, 167
Waffles, 168 without yeast, 169
Buckwheat cakes, 169
Rye batter cakes, 170
Guernsey buns, 170
Tottenham muffins, 171
Crumpets, or flannel cakes, 171
Scotch crumpets, 172
Indian fritters, 172
Indian slappers, 173 pone, 174
Johnny or journey cake, 174
Indian light cake, 175 muffins, No. 1, 175 No. 2, 176 meal breakfast cakes, 176
Milk biscuits, 177
Sally Lunn, No. 1, 178 No. 2, 178
Water toast, 179
Milk " 179
Mush cakes, 179
Rice waffles, 180
Buttermilk cakes, 180
Indian Metland, 181
Cream-of-tartar cakes, 181
CAKES.
Fruit or plum cake, No. 1, 183 No. 2, 184
New York plum cake, 185
Pound-cake, No. 1, 186 No. 2, 187
Common pound-cake, 187
Cocoa-nut pound-cake, 188
Indian " " 189
Loaf cake, 189
Bristol loaf-cake, 190
Indian " " 191
Almond cake, 191
Sponge " No. 1, 192 " " No. 2, 193 " " No. 3, 193
Jumbles, 194
Spanish jumbles, 194
Plain " 195
Cocoa-nut " 195
Ginger fruit cake, 196 cup " 196 nuts, 197 bread, No. 1, 198 No. 2, 198
Boston ginger-bread, 198
Common " " 199
Plain " " 199
Soda biscuit, 200
Kisses, or cream-cakes, 200
Sugar cake, 201
Federal " 202
White cup-cake, 202
German " 203
Seed cake, 203
Currant cake, 204
Rock " 204
Election " 205
Devonshire cakes, 205
Scotch cake, 206
Crullers, 206
Dutch loaf, 207
Rice cup-cake, 208
Cocoa-nut cakes, 208
Spanish buns, 209
Buns, 209
Dough-nuts, 210
Macaroons, 211
Lady cake, 211
Composition cake, 212
Scotch loaf, 213
French cake, 213
Travelers' biscuit, 215
Light sugar biscuits, 215
Plain cup-cake, 216
Apees, 217
Shrewsbury cake, 217
Dover biscuits, 218