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A Book of Choice Recipes | by The Ladies' Aid Society Of The First Congregational Church



"Still another!" cries a long-suffering public. True, but take courage! For, this time it is not a "complete manual" to supply "a want long felt." It is only a book of the favorite cooking recipes of those ladies of our Society who have long been recognized as authorities among us in all matters connected with housekeeping. The recipes are, all of them, among the things Tried and Proven. We have published them for the twofold purpose of binding them together into convenient form for reference and adding to the funds of our Society.

TitleA Book of Choice Recipes
AuthorThe Ladies' Aid Society Of The First Congregational Church
PublisherTribune Publishing Company
Year1883
Copyright1883, The First Congregational Church

Second Edition.

"We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. He may live without books, - what is knowledge but grieving? He may live without hope, - what is hope but deceiving? He may we without love, - what is passion but pining? But where is the man that can live without dining?"

Oakland, California: Tribune Publishing Company, Nos. 413, 415 and 417 Eighth Street, 1883.

-Preface
Preface To First Edition Still another! cries a long-suffering public. True, but take courage! For, this time it is not a complete manual to supply a want long felt. It is only a book of the fa...
-Salads
Chicken Salad One boiled chicken, one head lettuce, one head celery, slice with sharp knife, and prepare the following dressing :- One cup of weak vinegar, one tablespoonful of butter, one tea-spoo...
-Soups
Soup Stock One good stock is the foundation of all soups. To a two-bit shin of beef I add what beefsteak and other meat bones I may have, add six quarts of water, cover tightly, and boil gently all ...
-Soups. Part 2
Tomato Soup Four good-sized tomatoes, boiled with skins on, in a quart of water. Put in a colander and mash; then put a teaspoonful of soda in the tomatoes. Boil one quart of milk, add butter, pepper...
-Soups. Part 3
Bean Soup One pint of beans boiled until very tender with two quarts of water, strain through a colander, rubbing the beans through, return to the fire and add one quart or more of milk, and let it b...
-Fish
Fish can be scaled much easier by being laid in boiling water about a minute. Salt fish are quickest and best freshened by soaking in sour milk. Some varieties of fish that are very fine boiled or b...
-Meats
To choose good Beef see if it be of a bright red color in the lean part, and white in the fatty portions. Reject that which has yellowish suet, or spotted unequal surface. Healthy Mutton is of a clea...
-Vegetables
All vegetables except potatoes, asparagus, peas, and cauliflower, should boil as fast as possible; these four only moderately. To prevent the bad odor arising from boiling cabbage, put it in plenty of...
-Breakfast and Lunch Dishes
Scalloped Potatoes A Nice Breakfast Dish Peel and slice raw potatoes very thin. Put them into a deep dish; a layer of potatoes with butter and salt, repeating until the dish is full. Pour in sweet m...
-Breakfast and Lunch Dishes. Part 2
Veal And Ham Pressed To Eat Cold Equal quantities of veal and ham slices one-fourth inch thick. Butter a dish, lay in a slice of veal, season with salt and pepper; then a slice of ham with pepper; co...
-Breakfast and Lunch Dishes. Part 3
Bread Omelette Yolks of six eggs, cup of milk, season with salt and pepper, stir in the whites beaten stiff. Now stir in a cup of powdered cracker. Cook in a frying-pan or on a griddle with as little...
-Breakfast and Lunch Dishes. Part 4
Oyster Cakes For Breakfast One can oysters, four medium-sized potatoes, butter the size of an egg, two soda, or six small crackers, salt, pepper. Take the oysters from the liquor and chop fine; boil ...
-Breakfast and Lunch Dishes. Part 5
Dumplings For Potpie One cup sweet milk, two teaspoons yeast powder, a little salt, flour enough to make a batter that will drop from a spoon, one egg, beating the white to a froth and stir in last; ...
-Breakfast and Lunch Dishes. Part 6
A La Mode Beef Chop an onion, half a carrot, half a turnip, a little parsley and celery, and place in a round-bottom kettle, together with one-quarter of a pound of fat salt pork, one tablespoonful b...
-Bread
Rules For Bread Making Do not mix the dough too stiff. Remember it should be as soft as can be handled. Keep it warm enough while rising. Remember a chill is fatal to your sponge. Allow it long eno...
-Bread. Part 2
Beaten Biscuit One pint flour, tablespoon lard, a little salt; water sufficient to make a soft dough; work it long and well with the hands or beat it with the rolling-pin, on this depends the lightne...
-Bread. Part 3
Corn Cakes For Breakfast. One egg, one-half cup sugar, one cup sour cream, one of corn meal, one of flour, one-half teaspoon soda. Corn Bread Two cups of flour, one cup of corn meal ,two eggs, t...
-Bread. Part 4
Republican Cake One pound flour, one pound sugar, one-half pound butter, four eggs, one teacup sour cream, one-half teaspoon soda, coffeecup raisins, one-half a nutmeg, a little mace. Imperial Cak...
-Bread. Part 5
Harrison Cake To two cups molasses, add one of brown sugar, one of butter, one of sour cream or milk, one of raisins seeded, one of currants, and half a cup citron; a teaspoon each of clove, cinnamon...
-Bread. Part 6
Coffee Cake One and a half cups of molasses, one cup of brown sugar, one cup of butter, one and a half cups of strong coffee; one teaspoon of soda, two eggs, one cup of raisins and one of currants; s...
-Bread. Part 7
Silver Cake The whites of four eggs, one cup sugar, one-half cup of milk, two cups of flour, one tablespoonful of butter, one teaspoonful of yeast powder. Gold Cake The yolks of four eggs, one-ha...
-Bread. Part 8
Lemon Cake Make the filling first as follows : place the grated rind and juice of one large lemon in a tin cup with one teacup of white sugar. Set in a dish of boiling water on the fire, stirring occ...
-Bread. Part 9
Orange Cake One and one-half cups of sugar,' two cups of flour, one-half cup of water, one teaspoon cream tartar, one-half teaspoon soda, yolks of five eggs, whites of three, salt, grated rind and ju...
-Bread. Part 10
Crullers One coffee cup of sugar, one coffee cup of cream, one egg, one nutmeg, two dessert spoonfuls of yeast powder, flour enough to roll, and cut not quite a fourth of an inch thick. Crullers ...
-Light Desserts
Ambrosia Delicious. Pare and cut in small pieces twelve oranges, pare and slice from two to six bananas, grate two cocoanuts; place first your oranges in a glass dish; sugar to taste; then put on th...
-Light Desserts. Continued
Bananas And Cream Peel and slice the fruit, and set on ice for a few hours; whip and sweeten the cream and spread over, or serve with the fruit, or sprinkle sugar over the fruit, and pour around it t...
-Pastry And Puddings
Pastry should be handled with the lightest of fingers. Use the knife with a quick stroke that the paste be not dragged, and in covering a pie, on no account pound or press the border together roughly....
-Pastry And Puddings. Part 2
Custard Pie Three eggs to a pint of milk, two tablespoons sugar, a little salt. Beat yolks and whites separately, add milk, then the sugar; line a plate, fill and bake immediately. Transparent Tar...
-Pastry And Puddings. Part 3
Bread Pudding One quart hot milk, one pint bread crumbs dry and fine, four eggs, two tablespoons melted butter, one-fourth teaspoon soda in hot water, nutmeg. Stir the crumbs into the hot milk. Beat ...
-Pastry And Puddings. Part 4
Omelette Pudding Four eggs beaten, whites and yolks separately, one cup milk, one slice bread, salt. Boil the milk, pour it over the crumbled bread, and beat it fine. Add beaten yolks of eggs, salt, ...
-Sauces
Oyster Sauce For Boiled Chicken. Small plump oysters three dozen; butter three ounces, flour one dessert spoonful; the oyster-liquor, milk or cream, quarter pint; a little salt, and cayenne. Strain ...
-Confectionery
Almond Bread Beat stiff the whites of three eggs, add one-half pound of sugar and beat twenty minutes. Blanche and chop fine one-half pound o almonds and roast them with two ounces of sugar until the...
-Confectionery. Part 2
Canned Fruits Select the best fruit; Pare and cut in halves; then examine you cans, see that the tops all fit, and that none leak; or if you use glas jars, see that the rubbers fit, and that the tops...
-Confectionery. Part 3
Apple Jelly Take red Astrican apples, and without paring, cut them up cores and all. Fill your porcelain kettle up to an inch or so of the brim with the fruit and pour in water until you cover it. Th...
-Pickles And Catsups
Pickled Peaches Pare the peaches, put one whole clove into each peach; pack them into a stone jar; make a syrup of three pounds sugar, one pint good cider vinegar to every eight pounds of fruit, one ...
-Pickles And Catsups. Continued
Pickles To one hundred small cucumbers, one quart of small onions sliced very thin, one-half teacnp of salt sprinkled in layers, put in a colander under a heavy weight; after remaining six hours, dra...
-A Chapter for Dyspeptics
We never regret having eaten too little. - Thomas Jefferson. (These recipes have been prepared with the utmost care; many of them have been contributed by those who have practically tested them, an...
-A Chapter for Dyspeptics. Continued
Cracked Wheat Take clean, fresh-cracked wheat, one quart wheat to five quarts of water; boil in a double boiler moderately four or five hours. Hasty pudding, oat meal pudding, rye pudding, and farin...
-A Few Favorite Dietetic Aphorisms
An hour of exercise to every pound of food. We are not nourishod by what we eat, but by what we digest. Every hour you steal from digestion will be reclaimed by indigestion. He who controls his appeti...
-Koumiss
Koumiss is a white, creamy fluid, prepared from pure fresh cow's milk, and possessing all its nutritive qualities, but in a form more easily assimilable. By its peculiar mode of preparation much of...
-Arabian Coffee Mills!
No. 12 Fourth Street, San Francisco We have the most improved machinery for roasting and grinding; employ none but experienced hands, and using the best green Coffees that come to this market, are pr...
-Drinks
Tea The bane of tea in many households is unboiled water, which can never extract the flavor it should. Be sure, then, that the water boils; put in your pot a teaspoonful of tea for each person, with...
-How To Carve At Table
First, as to tools, let the knife be of the keenest and the fork of the sharpest, and keep them in excellent condition at all times, otherwise the most competent carver cannot avoid mangling fish, fle...
-Recipes
To prevent onion and cabbage odors - When cooking these vegetables or fish, set a tincup of vinegar on the stove and let it boil. Salt will curdle new milk. Hence in preparing dishes from the latter,...
-Recipes. Part 2
Celery-Salt Save the root of the celery plant; dry and grate it, mixing it with one-third as much salt. Keep in a bottle well corked. It is delicious for soups, oysters, gravies, and hashes. Bran ...
-Recipes. Part 3
Spinach Soup Boil one quart spinach. Chop fine and pass through a sieve or colander. Put this into one qnart boiling milk thickened with one scant tablespoonful of corn starch mixed in a little cold ...
-Recipes. Part 4
Spiced Currants To six pounds of fresh ripe currants take four pounds brown sugar, one pint vinegar, one tablespoonful cinnamon, one tablespoonful of cloves, one tablespoonful allspice (spices ground...
-Recipes. Part 5
Velvet Cream Two tablespoons of gelatine, dissolved in a half-tumbler of water; one pint of rich cream; four tablespoonfuls of sugar; flavor with vanilla extract or rose water. Put in moulds and set ...
-Recipes. Part 6
Stuffed Tomatoes Baked Choose large, fair tomatoes. Remove enough of the skin from the top to scoop out one-half or three-fourths of the inside. Mix with this for the stuffing, bread or cracker crumb...
-Recipes. Part 7
Silvering Solution We take pleasure in recommending Merten, Moffitt & Co's. Silvering solution as being the best of anything we have ever used to polish silver, washstand faucets, or any plated ware ...
-Advertising
We would call the attention of our patrons to the advertisements that appear on these pages. We have solicited from firms tried and trusted in their several lines, and they have been given us generous...
-Advertising. Part 2
Agency For S. T. Taylor's System of Dress Making & Patterns. System Taught. Mrs. Gardner, No. 963 Washington Street, Oakland. Mcgovern & Cahill, Importers And Dealers In Paper Hangings, Carpets, ...
-Advertising. Part 3
The Wonder Flower And Feather Store, 1024 Market Street, San Francisco. Will undersell any House in the City. The Name above and below the Window. New Goods Just Received At Way Down Prices. ...
-Advertising. Part 4
Pure Cream Tartar at Kelsey & Flint's. A Good Place For Ladies To Go For You Can Get California Market, Stalls 57, 58 and 59, Solomon Tesmore.. Be Sure to go to the Right Number. Contra Costa Pac...
-Advertising. Part 5
M. S. Smith & Co. Manufacturers Of Frames Dealers In Artists' Materials, Mouldings, Engravings, Chromos, School Books, Stationery and Toys. 1154 Broadway, Oakland, Cal. Chicago Market. Smeder & D...









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next page: The Post-Graduate Cookery Book | by Adolphe Meyer