Chapter III: Part 3

Take 1 pound of best quality of flour, sifted, 1 pound of good, firm, sweet butter or lard, or equal parts of each; divide the shortening into quarters; take one quarter and chop it fine, and mix it with the flour with a knife, as the warmth from the hands will make the butter soft; then with a small quantity of cold water make into a stiff dough; flour the board, turn out the paste, dredge with flour, and roll thin; then cut another quarter of the shortening into thin slices, and lay on the paste, dredge with flour, fold over the sides, forming a square; then roll again and add another quarter of the shortening, and so continue till all the shortening is rolled in. Handle as little as possible. When done, roll about half inch thick, cut into quarters, place on a plate, and set aside in a cool place for 2 hours. Take only as much as you want for one crust, dredge the board, and roll out, making it thinner at the middle than on the edges, which should be one quarter of an inch thick; grease the pans, lay on the paste, pressing it lightly into form, and trim the edge with a knife; put in the filling, cover with another paste as before, trim and ornament the edges, if desired, and bake in a quick oven.

No. 147.

FILLET OF CHICKENS.

Take the breasts of 4 chickens (tender). This is sufficient for twelve persons. Take 4 fillets out of each chicken; then cut them into a shape something like the breastbone of a chicken; take the skin off, flatten them with a mallet; butter a skillet; lay them close together in it; then pour 1/2 pint of milk and 1/2 pint of stock over them; put a weight over them and let them simmer till tender; after they are done, slice some mushrooms and truffles and put one of each, forming a row, on each breast; round them on a platter, then take the essence and put 1/2 pint of cream in it, making a rich sauce; 3/4 of a pint of spinach; take all the stems off and parboil the leaves; take them out of the hot water and put them into cold water; then squeeze them dry out of this and chop very fine; 1 tablespoonful each of flour and butter and mix them up into the chopped spinach; 1 teacup of stock is poured over this and thoroughly mixed in it; pepper, salt, grated nutmeg; then put it on the fire, stewing slowly for 20 minutes; boil hard three eggs; cut in slices; put spinach in the center of the dish, chicken around it; pour sauce all round; put sliced egg around the spinach; serve hot.

No. 148.

JURY PIE.

Steam and boil some mealy potatoes; then mash them with some butter or cream; season to taste and place a layer at the bottom of a pie dish; upon this put a layer of fine-chopped cold meat or any kind of fish well seasoned; then another layer of potatoes and more chopped meat, alternately, till the dish is filled; smooth down the top; strew breadcrumbs upon it and bake till well browned. This will make a nice little dish. Chopped pickles may be added. Should you use fish instead of meat, first beat it up in raw egg. It will taste better. Dressed spinach, tomatoes, asparagus tops may be used in place of meat, but there should be more potatoes than anything else in the pie.

No. 149.

POTATO PIE.

Four large potatoes boiled and mashed with butter and cream; 1/2 pound of butcher's meat; 1/4 pound of ham or bacon cut small or chopped; hard boiled eggs; season it and cover with a light crust; bake 3/4 of an hour. Uncooked potatoes may be used in slices; put first a layer of them, then a layer of meat or fish; add butter, and season with onion, catsup or pickles; pour over two beaten eggs; lay on upper crust; bake 1 hour.

No. 150.

POTATO BISCUITS.

Peel and steam 4 good-sized potatoes; mash them and pour in a mortar; moisten with a little raw egg; then add loaf sugar to make them sweet; beat the whites of 4 eggs to a snow and mix with the potatoes; add a tablespoonful of orange flower water; place on paper so as to form either round or oblong biscuits; bake slowly till of a fine color; remove paper when done.

No. 151.

BAKED APPLE PUDDING.

Put in a well-buttered pan a layer of breadcrumbs, then a layer of apples cut small; a sprinkling of grocer's currants, some brown sugar; repeat this process till pan is full; then pour over melted butter; finish by putting breadcrumbs on top. Bake 1 hour.

No. 152.

APPLE OMELETTE.

Peel apples; take out cores; cut them in thin slices and dip in brandy, and dust over finely-grated lemon peel; put in frying-pan of boiling lard; shake a few minutes over a lively fire, and take them up; beat some eggs; sweeten to taste; stir in the fruit and fry. When done, double up the omelette, dust it with sifted sugar, and, if possible, glaze it.

No. 153.

SWISS APPLE PIE.

Peel, core, and quarter some apples. Boil the peel and the cores with a few cloves in 1/2 pint of water, and sugar enough to sweeten it. Lay the apples in a pie-dish, mixing with them 1/4 pound grocer's currants which have been washed and dried in a cloth. Add to the liquor a glass of red wine and the grated rinds and juice of two lemons. Put this over the apples; slice in 2 ounces of butter; line the edges and top with light tart paste; bake 1 hour. When done, sift powdered loaf sugar on crust.

No. 154.

PUDDING A LA MODE.

Take 1/2 dozen good-sized apples; peel, core, and cut into quarters; boil in very little water till soft; mash them to a pulp, with grated rind and juice of a lemon; beat up the yolks of 4 and the whites of 2 eggs; add 2 sponge-cakes soaked in raisin-wine, 6 ounces of butter just melted over the fire; mix the whole together. Line the pudding-dish with a light butter-paste. Bake 1 hour, and turn out to serve.

No. 155.

APPLE CAKE.

Take 1 pound pulped apples, 1 pound flour, 1/2 pound sugar, 1/2 pound melted butter, powdered cinnamon, 6 eggs well beaten and strained, 2 ounces candied citron-chips, and 4 spoonfuls ale-yeast. Knead it well, let rise, put in mould, and bake in quick oven. After cake has risen, add currants if needed.

No. 156.

PUDDING A LA MARINIERE.

Half pound each of flour and beef-suet, 1/4 pound currants, and 4 eggs. Mix it into a paste with a little water, and roll it out flat; then empty a small preserving-pot of apple-jam in the middle; fasten up to make a round pudding; tie in cloth; boil 1 hour.

No. 157.

FISH PUDDING.

Line a small dish with a thin, yet rich, paste, and fill with small collops of boned fish, with bruised bay-leaf, chopped parsley, onion, pepper, fish-sauce. Put on top crust, tie in cloth, and boil according to size of pudding.

No. 158.

APPLE STUFFING.

Take a good half pound of the pulp of tart apples, which have either been baked or scalded; add 2 ounces of bread crumbs, some powdered sage, onion, and season it with cayenne pepper. This is a fine stuffing for roast geese, ducks, pork, etc.

No. 159.

APPLE JAM.

Pare and core 2 dozen full-grown apples; put in a saucepan with water enough to cover them; boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar; boil again 1 hour; skim, if necessary. When cold put in preserving jars.

No. 160.

BAKED APPLE DUMPLINGS.

Make a rich paste with butter and flour, peel some apples, stick 3 or 4 cloves in each, and cover the fruit entirely with paste. If the oven is too hot they will burn outside. When done sift fine white sugar over and serve hot.

No. 161.

POTATO PUDDING.

Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon, and a little cream; butter a dish, lay all into it, and bake 30 minutes in a moderately hot oven; the yolks of 4 raw eggs may be added, and brandy or Madeira used instead of lemon juice--or 1 pound of currants can be added. This pudding can be boiled or baked; if boiled serve with wine sauce, if baked use thin puff paste to line and cover dish.

No. 162.

PUDDING A LA FECULE DES POMMES DE TERRE.

Bruise a couple of bay leaves and boil them in 1 pint of water or milk; mix two dessertspoonfuls of potato flour and powdered loaf sugar; when smooth pour over them the hot liquid, stirring all the time. Put in a buttered dish, bake quarter of an hour in a hot oven; when done pour over a half pint of cream. If to be eaten cold pour on fresh cream before sending up; strew crushed loaf sugar on top.

No. 163.

POTATOES IN MEAT PUDDINGS AND PIES.

It has been found that there is a general improvement in meat puddings and pies when potatoes are used with them. They seem to take away much of the overrichness and renders them much more palatable.

No. 164.

STUFFED POTATOES.

Wash and peel five large-sized potatoes, scoop them out hollow from one end to the other, and fill this opening with sausage or forcemeat, then dip the potatoes in melted butter and put them on a baking-dish. Let them bake in a moderately hot oven about 30 or 40 minutes; serve just as soon as done. You can use sauce with them if you choose.

No. 165.

CURRIED POTATOES.

Curry the potatoes by slicing them, raw or cold boiled, frying them in butter; mixing curry powder in gravy, stewing them a little. Little pieces of ham should be stuck over the surface of the potatoes when put on a dish. Lemon juice or pickles can be added.

No. 166.

SWEET POTATOES BAKED OR ROASTED.

Peel and put on a roaster beneath the meat or in a dripping-pan, besides turning them now and then so as to brown evenly. Place them in the oven when the meat is nearly done, so that both may be served and ready at the same time.

No. 167.

POTATO SOUFFLEE.

One pint cream, boiled; mix 2 tablespoonfuls of potato flour with the yolks of 4 eggs, add 1 ounce butter, 2 ounces powdered loaf sugar, lemon peel; pour cream over all. Put in a stewpan on the fire; keep stirring and take off just as it comes to a boil. Let it get cold, then mix in it 6 yolks of eggs; beat 6 whites to a snow, stir them in lightly, place on dish and put in oven till properly risen. Serve in same dish; can be flavored with chocolate.

No. 168.

POTATOES AND KIDNEY.

Take a sheep's kidney, or piece of calf's liver of same size, chop and season with salt, spices, and a few herbs, chopped; add 2 ounces fresh butter in small pieces, chop 4 good-sized potatoes (raw), washed and peeled, and mix with the meat. Put all on baking-dish, sift crumbs over it, bake 3/4 hour in slow oven. Serve on same dish. A little onion may be added.

No. 169.

POTATO PATTIES.

Butter the pans, strew breadcrumbs over the insides and fill with nicely mashed potatoes flavored with mushroom catsup, grated lemon peel, savory herbs, chopped; add olive oil or fresh butter, sift over more breadcrumbs; place in oven till brown, take out of pans and serve. Very thin puff paste may line the pans instead of the breadcrumbs.

No. 170.

WHOLE BONED HAM.

Take a ham, split it down on the inside, not through the skin, as that must not be broken; but cut it down on the side that goes next to the dish. Take out all the bone. One can mushrooms, half-sized can truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of thyme; chop this all up, not very fine, and put this stuffing where the bone has been taken out; sew the ham up and put it in a close bag so it will keep its shape. Put in the pot 1 dozen cloves and let ham boil slowly 3 hours; when done put in a close pan to press till very cold. Take skin off; 1-1/2 pints of ham water, 1-1/2 pints of any soup stock, 1 box gelatine dissolved in a cup of cold water; put all these together, add pepper and salt, beat up whites and shells of 2 eggs and put in the stock and ham water to clear it. Put all on the fire and stir till it boils; do not allow any fat to come on it; skim it well; strain the jelly through a flannel bag after boiling 10 minutes. If you have no ham mould take some jelly, cut in diamond shape, and put around the dish, and the rest cut fine and put all over the ham. Garnish your dish with carrots, beets cut into flower forms, parsley, a little here and there on either side of the ham.

No. 171.

WHOLE CHICKEN IN GLACEE.

Take out all the bones in a medium-sized chicken; 1/4 pound ham, 1/2 pound veal, 1/2 can mushrooms, 1/4 can truffles, small piece of onion, a little thyme and parsley. Chop the meat, parsley, thyme, celery, very fine together. Cut the mushrooms in slices; skin the truffles and cut them and put these into the chopped meat; pepper and salt to taste. Where the bones have been taken out stuff tightly with this stuffing; pepper and salt to taste. Tie it in a bag tightly. When done press it over night under a heavy press. Next morning take it out; cut off each end and put it into either a melon mould or charlotte mould. Now take 3 pints of the chicken water, skim off all the grease, put salt and pepper and nutmeg in it. Melt 1 box of gelatine in cold water; take 2 whites of eggs with their shells and put all in chicken water. Put on fire; stir it; let it boil 10 minutes. Strain through a flannel bag. Let it get nearly cold--enough to be dipped up with a spoon. Boil hard 2 eggs; cut the eggs in 6 slices; 1 sprig of parsley in center of egg and put at 4 sides of the chicken with parsley turned down. Pour the jelly all over it; put in ice-box to get cold. Turn it out of mould and garnish dish with water-cresses or celery, frizzed. Duck in glacee can be put up in the same way.

No. 172.

DEVILED CRABS.

Take 1-1/2 dozen crabs; boil them done; pick them carefully out of shell; take 1/2 dozen crackers; 1 pint of milk is poured over the crackers, mashed fine. Strain the crackers through a fine sieve. Beat up 3 eggs light, and put into the strained crackers salt and cayenne pepper (strong); nutmeg to taste. Now put the crab meat in this. Wash the crab shells clean and wipe perfectly dry. One and one-half dozen will make 1 dozen crabs. Brown to a handsome shade 2 crackers. Mash them fine and put them through a sieve. Put a tablespoonful of wine in the crab meat. Fill the shells; over each crab sift some of this brown cracker dust. Ten minutes before the time for serving put in a quick oven. Lay a napkin on your dish; put them on the napkin and lay parsley round them. Serve perfectly hot.

No. 173.

OX TONGUE GLACEE.

Put the tongue to soak over night. Steady boil for 2-1/2 hours. Take out of pot and take root off of it before it gets cold. Then let it get cool. Skin it and cut it in slices. Make the jelly as directed to make chicken jelly. Let it get cool enough to work. Take 2 jelly moulds; put a layer of jelly just stiff enough on the bottom of moulds; then a layer of tongue; then a layer of jelly and continue till moulds are full. This quantity will fill the two moulds. Put on ice and let it get cold. This is served with salad with Mayonnaise dressing.

No. 174.

PICKLED OYSTERS.

Take 50 large oysters, 1/2 pint of the liquor, 1/2 pint of vinegar, 1 tablespoonful of allspice and cloves mixed, 1/2 dozen leaves of mace, salt to taste, cayenne pepper. Put the liquor and vinegar on the fire. As soon as this boils drop a few oysters in at a time and let them stay just long enough to curl, not over two minutes. Put the oysters, as soon as taken out, in a jar. When all have been taken out, pour the liquor on them and cover up tightly.

No. 175.

RED CABBAGE PICKLE.

Cut the cabbage up in slices, sprinkle salt over it, for 3 days set it in the sun or warm place; 1/2 pint of vinegar and 1/2 gallon of water put on to boil together; pour this on the cabbage and let it soak for 1 day. When it feels crisp and the salt is out, take 2 tablespoonfuls each of mustard and celery seed, horseradish grated, 1 tablespoonful of brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful tamarack, 3 small white onions cut up fine. Mix all together and put in a pot and then pour the boiling vinegar, with sugar and tamarack, over the cabbage. Then fasten up in jars tightly, and in a few weeks this will be ready for use.

No. 176.

PEACH MARMALADE.

Take soft peaches. One-half pound of peaches to 1/2 pound of sugar. Peel the peaches over night and sprinkle the sugar over them. The peaches must not be cling-stone. Next morning pour all the juice off and put the juice in a kettle and let it get hot, then put in the peaches, nutmeg, cloves, allspice to taste. When it boils, stir and mash them up well. Let boil slowly for 1-1/2 hours. When thick enough, put into pots, without covering them, till next day. Put a little brandy over them and seal up tightly.

No. 177.

QUINCE PRESERVES.

One peck quinces; peel, core, and weigh them. It will require just so many pounds of sugar. Put on the peelings of the quinces and let them boil perfectly done. Then put the preserves in and the rind of 4 lemons. Let all boil 1/4 hour, till soft enough to allow a straw to pass partly through them. One-half pint of water (quite clean and clear) to 1 pound of sugar; make a syrup and let it commence to boil; skim it and then put in the fruit. Let the fruit boil 1/2 hour exactly; then take out the fruit and lay on a dish. Let your syrup boil steadily 3/4 hour longer. Put your jars in hot water on the stove. Put the fruit in them clear of syrup. Then pour in the syrup and stop the jars up tightly while standing in the boiling water. Let them stand in 1/4 hour.

No. 178.

BEEF A LA MODE.

Take 10 pounds of beef, tie it up perfectly round with strings and skewers; take a tablespoonful of butter and put it in a pot large enough to hold the beef, put the meat in it and let it come to a light brown; 1 bunch of carrots, 1/2 bunch of thyme; cut the carrots up into large quarters; 3 turnips cut into 4 quarters, 3 onions peeled and stuck full of cloves, 1/2 bunch each of parsley and celery tops; cover the meat in the pot with water, and put in all the vegetables; let them boil slowly 1 hour with salt and pepper; make the liquor as thick as gravy, then let it boil 1-1/2 hours longer; put in two medium-sized pickles sliced in four quarters; before dishing up put in wine-glass of wine; when ready to go to the table put the vegetables all around the dish, and send the sauce up in a sauce-bowl; if the meat should be tough let it boil 1 hour longer.

No. 179.

GOOSE PORK.

Take a fresh ham, score the skin nicely; take the inside of a loaf of bread, 1/2 can of mushrooms, 1 onion, 1/2 bunch of parsley, not quite 1/2 bunch of thyme, nearly 1/2 bunch of sage; cut the parsley and onion very fine, also the mushrooms; rub the thyme and sage together very fine; 1 tablespoonful of butter must be put in the breadcrumbs, and all the above must be mixed up well with it; make 5 or 6 pockets in the ham, stuff this dressing tightly in them, tie a string around them to keep the dressing in, put pepper and salt on it and dust over a little flour. Put the ham in a dressing-pan in an oven, baking slowly for 4 hours. Be sure to baste and dust it well with flour until done. When done take all fat off of gravy, which if not thick enough must be thickened. Boil rice enough to garnish the dish with, boiling in half milk and half water; when done let it get cool, beat 2 eggs, pepper and salt, a little of the mushroom water, 1 tablespoonful of sugar; put these in rice, roll out in croquettes, put them first in beaten egg and then in breadcrumbs; fry a light brown. Make apple sauce and serve with it.

No. 180.

YOUNG BROILED CHICKENS.

Take spring chickens, dress them well, split them down the back, broil without burning, baste with butter and cream, replace on gridiron and let broil a little more, and the essence left from basting will be the gravy to put over them. Season with salt and pepper. When done, cut in 4 parts; place in a dish and garnish with parsley. Serve with salad with Mayonnaise dressing.

No. 181.

BROILED QUAILS.

Take quails and serve as the spring chicken, only use currant jelly with the cream and butter. Serve as above.

No. 182.

FRICASSEE RABBIT.

Clean a rabbit, cut in 4 quarters, pepper, salt and flour it, fry a delicate brown, dust flour in frying-pan; cut in it, very fine, 1 small onion, and parsley, 1/2 pint each of milk and and cream, and pour in frying-pan; then put rabbit in to stay 1/4 hour. Boil rice dry and put it round the dish with rabbit and gravy in the center.

No. 183.

EASTER HAM.

Take a smoked ham, make pockets in it; take 1/4 peck cabbage sprouts, 1 bunch celery, chop them up fine. Skin the ham and stuff the pockets with the above, then put the skin on again. The pockets should not be cut till the skin is taken off, because that must be kept whole. Tie up in a bag which fits the ham, let 2-1/2 hours be the time for boiling it; when done, take out of bag, take off the skin, stick in top of the ham 2 dozen cloves. Baste with a little melted sugar and sift some fine breadcrumbs over it; put in oven to get a light brown. Serve it with cabbage sprouts or cauliflower.

No. 184.

VENISON CUTLETS.

Give the cutlets the shape of a ham; broil them on a gridiron. Take 1 tumbler currant jelly, 1 tablespoonful butter, 1 wineglass of wine, salt and pepper to taste and make a hot sauce. Heat the dish to put the cutlets on, and pour the sauce over them. Serve hot. Serve Saratoga potatoes with it, placing them in center of dish.

No. 185.

HICKORY-NUT CAKE.

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.

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.