Chapter I: Front Matter

MOTHER HUBBARD’S CUPBOARD:

RECIPES
COLLECTED BY
THE YOUNG LADIES’ SOCIETY,
First Baptist Church,
ROCHESTER, N. Y.

Fourth Edition.—Twentieth Thousand.

MAILED TO ANY ADDRESS ON RECEIPT OF FIFTY CENTS.

Entered according to Act of Congress, in the year 1880, by the Young
Ladies’ Society of the First Baptist Church, Rochester, N.Y., in the
Office of the Librarian of Congress, at Washington.

SCRANTOM, WETMORE & CO.
Publishers,
ROCHESTER, N. Y.
1887.

COPYRIGHT, 1887,
SCRANTOM, WETMORE & CO.

INDEX.

PAGE.

SOUPS, 5

FISH, 8

SUNDRIES, 12

VEGETABLES, 19

BREAD, 25

PIES, 34

PLAIN AND FANCY DESSERTS, 39

CAKE, 53

PICKLES, CANNED FRUIT, &C., 68

SALADS, 76

BEVERAGES, 78

SWEETS, 80

MISCELLANEOUS 85

“MOTHER HUBBARD’S CUPBOARD.”

SOUPS.

BEEF SOUP.

Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot.

Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.

WASHINGTON.

MACARONI or VERMICELLI SOUP.

Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat.

Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it—the last thing.

Vermicelli will only need to be soaked a short time—not boiled.

IDA SATTERLEE.

SPLIT PEAS SOUP.

One gallon of water, one quart peas soaked over night, one-quarter pound salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle, and add one small head celery, chopped fine, a little parsley and marjoram. Have three or four slices of bread, fried brown in butter, cut up and put in the soup when served.

MRS. M. K. W.

POTATO SOUP.

Boil in one quart of water a small slice salt pork, one or two onions, six or eight good size potatoes, boiled, mashed fine and put with the pork and onions. Boil half an hour, then add milk to make about as thick as peas soup. Pepper and salt.

Just before taking up, add a small piece of butter; strain through a colander.

MRS. M. K. WOODBURY.

TURTLE BEAN SOUP.

One pint black beans, soaked in cold water over night; add one gallon water, one-half pound salt pork, one-half pound beef, one or two onions and a grated carrot. Strain after boiling three or four hours, and add a little wine, one lemon and one hard boiled egg, sliced, into the tureen. Pour the soup over them.

WASHINGTON.

NOODLES.

Three eggs slightly beaten, two tablespoons of water, pinch of salt; add flour to make a stiff dough; roll as thin as wafer, sprinkle over flour, and roll into tight roll; cut into thin slices and let dry for an hour before putting into soup.

TOMATO SOUP.

One can of tomatoes, one quart boiling water; strain, and add one teaspoon soda, one pint milk, a little butter, pepper, and salt; let it scald, not boil; add two rolled crackers.

SPICED SOUP.

Boil a shank bone of beef all day for a soup of four quarts; one can of tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to taste. Grated peel and juice of one lemon.

One teacup brown flour, moistened with water, pour into soup and boil half an hour.

One-half dozen eggs, boiled hard; chop the whites, leaving the yolks whole; add to soup when serving.

BLACK BEAN SOUP.

Three pounds soup bone, one quart black beans, soaked over night and drained; one onion, chopped fine; juice of one lemon. Pepper, salt and Worcestershire sauce to taste. Boil the soup bone, beans and onions together six hours; strain and add seasoning. Slice lemon and put on top when served.

MRS. WM. PITKIN.

MILK SOUP.

Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.

IDA SATTERLEE.

FISH.

TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH.

Clean the fish and let them lie a few minutes wrapped singly in a clean dry towel; season with pepper and salt; roll in corn meal, and fry in one-third butter and two-thirds lard; drain on a sieve, and serve hot.

BROILED WHITE FISH.

Wash the fish thoroughly in salt and water; spread it out flat on a wire broiler; sprinkle with salt and set in a dripper in the oven; bake twenty minutes, then brown over hot coals. Pour melted butter over and serve.

A medium sized fish is preferable.

ELLEN.

BAKED FISH.

A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine (parsley and onions, if you please); mix this with one egg. Fill the body, sew it up, and lay in large dripper; put across it some strips of salt pork to flavor it. Put a pint of water and a little salt in the pan. Bake it an hour and a half. Baste frequently. After taking up the fish, thicken the gravy and pour over it.

CREAM GRAVY FOR BAKED FISH.

Have ready in sauce-pan one cup cream, diluted with a few spoonfuls hot water; stir in carefully two tablespoons melted butter and a little chopped parsley; heat this in a vessel filled with hot water. Pour in the gravy from the dripping pan of fish. Boil thick.

SAUCE FOR FISH.

Two ounces butter, one-half cup vinegar, one teaspoon ground mustard, one teaspoon salt, a little pepper; let this boil, then add one cup milk and yolks of two eggs. Let this first boil, stirring all the time.

FISH CHOWDER.

Cut two or three slices of salt pork into dice pieces, fry to a crisp, and turn the whole into your chowder kettle. Pare half a dozen medium sized potatoes and cut them in two. Peel a small onion and chop it fine. Put the potatoes into the kettle with part of the onion. Cut the fish (which should be fresh cod or haddock) into convenient pieces and lay over the potatoes; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the fish. Pour over the whole a quart can of tomatoes, cover closely, and allow about as long to cook as it takes to boil potatoes; then add two quarts of milk, and let it scald up again. Season with “Sauce Piquant” or tomato catsup, and more salt and pepper if required.

While the chowder is cooking, break some sea-biscuit into a pan, pour water over them, and set them where they will soften and keep hot. Dip the chowder into the tureen and lay the crackers on the top.

MRS. WM. N. SAGE.

CLAM CHOWDER.

Twenty-five clams, one-half pound salt pork, chopped fine; six potatoes, sliced thin; six onions sliced thin. Put the pork in kettle; after cooking a short time, add the potatoes, onions and juice of clams. Cook two and one-half hours, then add the clams.

Fifteen minutes before serving, add two quarts of milk.

MRS. J. M. PITKIN.

CLAM CHOWDER.

Forty-five clams “chopped”; one quart sliced potatoes, one-half pint sliced onions. Cut a few slices salt pork, fry to a crisp, chop fine. Put in kettle a little fat from the pork, a layer potatoes, clams onions, a little pepper and salt; another layer of chopped pork, potatoes, etc., until all are in. Pour over all the juice of the clams. Cook three hours, being careful not to burn.

Add a teacup of milk just before serving.

MRS. HORACE CANDEE.

CODFISH BALLS.

Put the fish in cold water, set on the back of the stove; when water gets hot, pour off and put on cold again until the fish is fresh enough; then pick it up. Boil potatoes and mash them; mix fish and potatoes together while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter; make into balls, and fry in plenty of lard. Have the lard hot before putting in bails.

A. M.

CREAM OYSTERS.

Fifty shell oysters, one quart sweet cream; butter, pepper and salt to suit taste. Put the cream and oysters in separate kettles to heat, the oysters in their own liquid, and let them come to a boil; when sufficiently cooked, skim; then take them out of the liquid and put in some dish to keep warm. Put the cream and liquid together. Season to taste, and thicken with powdered cracker. When sufficiently thick, stir in the oysters.