Clayton's Quaker Cook-Book

Preface

One of the sacred writers of the olden time is reported to have said: Of the making of many books, there is no end. This remark will, to a great extent, apply to the number of works published upon t...

Introductory. A Brief History Of The Culinary Art, And Its Principal Methods

Cooking is defined to be the art of dressing, compounding and preparing food by the aid of heat. Ancient writers upon the subject are of opinion that the practice of this art followed immediately afte...

Soups

Stock The foundation - so to speak - and first great essential in compounding every variety of appetizing, and at the same time wholesome and nourishing soups, is the stock. In this department, as ...

Soups. Part 2

Ox-Tail Soup Take one ox-tail and divide into pieces an inch long; 2 pounds of lean beef cut in small pieces; 4 carrots; 3 onions sliced fine; a little thyme, with pepper and salt to taste, and 4 q...

Soups. Part 3

Clam Soup Take 50 small round clams; rinse clean, and put in a kettle with a pint of water; boil for a few minutes, or until the shells gape open; empty into a pan, pick the meat from the shells, a...

Soups. Part 4

Celery Soup To make good celery soup take 2 or 3 pounds of juicy beef - the round is best, being free from fat. Cover with cold water, and boil slowly for three or four hours. An hour before taking...

Fish

The so-termed food fishes are to be found without number in all portions of the world, civilized and savage, and a large portion of the inhabitants of the globe are dependent upon this source for thei...

Roast Boiled, Baked, Broiled And Fried

Retaining The Juices In Cooking Meats Too little atention is paid to one of the most important features of the culinary art - particularly in roasting, boiling, and broiling - that is the retention...

Roast Boiled, Baked, Broiled And Fried. Part 2

Roasting Beef Never wash meat; simply wipe with a damp cloth, rub with salt and dredge with flour; put in the pan with a little of the suet chopped fine, and a teacupful of water; set in a hot oven...

Roast Boiled, Baked, Broiled And Fried. Part 3

To Cook Boned Turkey For the filling of the turkey, boil, skin, trim, and cut the size of the end of your finger, two fresh calves' tongues. At the same time boil for half-an-hour in soup stock, or...

Roast Boiled, Baked, Broiled And Fried. Part 4

Breast Of Lamb And Chicken, Breaded Take the breast of lamb and one chicken - a year old is best - and after taking off the thin skin of the lamb, wash it well in cold salted water; then put on to ...

Roast Boiled, Baked, Broiled And Fried. Part 5

To Cook A Steak California Style Of 1849-'50 Cut a good steak an inch and an eighth thick. Heat a griddle quite hot, and rub over with a piece of the fat from the steak, after which lay on the stea...

Roast Boiled, Baked, Broiled And Fried. Part 6

Calves' Liver With Bacon Cut both liver and bacon in thin slices, and an inch long, taking off the skin. Place alternately on a skewer, and broil or roast in a quick oven. Dress with melted butter,...

Stews, Salads And Salad Dressing

Terrapin Stew Take six terrapins of uniform size. (The females, which are the best, may be distinguished by the lower shell being level or slightly projecting.) If the terrapins are large, use one ...

Eggs And Omelettes

Boiling Eggs Unless quite sure the eggs are fresh, never boil them, as the well known remark that even to suspect an egg cooked in this style is undoubtedly well-founded. Hard boiled eggs, to be ea...

Vegetables

Baked Tomatoes . Pick out large, fair tomatoes; cut a slice from the stem end, and, placing them in a pan with the cut side up, put into each one-half teaspoonful of melted butter, sprinkle with sa...

Vegetables. Continued

Stewed Corn If canned corn is used, put a sufficient quantity in a stewpan, with two or three spoonfuls of hot water, and, after adding pepper and salt to taste, put in a good-sized lump of butter,...

Bread

Quick Bread Mix 2 teaspoonfuls baking powder with quart of flour, adding 1 teaspoonful salt and sufficient milk or water to make a soft dough, and bake at once in a hot oven. If eaten hot, break; u...

Deserts

Quick Muffins Take 2 eggs, 2 tablespoonfuls best lard or butter, 1 teaspoon-ful salt, 2 teaspoonfuls baking powder, 1 tablespoonful sugar, 1 quart good milk, and flour to make a moderately stiff ba...

Puddings

Delmonico Pudding One quart of milk; 3 tablespoonfuls corn-starch; put in hot water until it thickens; to the yolks of 5 eggs, add three table-spoonfuls white sugar, 2 tablespoonfuls vanilla, and a...

Ice Cream

Ice-Cream There are a thousand and one modes and recipes for making ice-cream. But, after having tested the merits of a large number, I have found the following formula, used by Mr. Piper, the form...

Jelly

Wine Jelly One box Cox's gelatine, dissolved in a little warm water; add a large goblet sherry wine, and 11/2 pints of boiling water; sweeten highly and boil briskly. To be eaten with cream. L...

Sauces

Strawberry Sauce A delicious sauce for baked pudding: Beat 1/2 cup butter and 1/2 of sugar, to a cream; add, stiff beaten, white of 1 egg and a large cupful of ripe strawberries, thoroughly crushed...

Cakes

Quaker Cake One cup butter, 3 teaspoonfuls ginger, 5 flour, 1/2 cup cider or any spirits, 4 eggs, and a teaspoonful of saleratus, dissolved in a teacup of sweet milk. Pound Cake One c...

Corn Bread

Mississippi River Corn-Bread One pint best yellow corn-meal, 1 pint of butter-milk, 2 table-spoonfuls melted butter, 2 eggs and teaspoonful of salt, 1 tea-spoonful saleratus; mix well, and bake at ...

Cake Icing

Icing For Cake There are a number of formulas for the preparation of icings for cake, but the following will invariably be found the simplest, easiest prepared, and the best: Take the whites of ...

Miscellaneous Recipes

Curried Crab Put into a saucepan 1/4 pound butter with a little flour; cook together and stir till cool; then add a gill of cream, a little cayenne pepper, salt, and a dessert-spoonful of East Indi...

Miscellaneous Recipes. Part 2

Drawn-Butter To make drawn-butter, take two tablespoonfuls of flour; good butter, the size of an egg; a little milk, and make to a smooth paste. Then work in slowly one-half pint of water, until th...

Miscellaneous Recipes. Part 3

Squash And Corn. - Spanish Style Take 3 small summer squashes and 3 ears of corn; chop the squashes and cut the corn from the cobs. Put into a saucepan a spoonful of lard or butter, and when very h...

Butter And Butter-Making

With the exception of bread, which has been appropriately termed the staff of life, there is, perhaps, no other article of food more universally used by mankind than butter. Notwithstanding this wel...

A Word Of Advice To Hotel And Restaurant Cooks

I wish to say a word to the extensive brotherhood and ancient and honorable guild constituting the Grand Army of Hotel and Restaurant Cooks distributed throughout our country, on the all-important sub...

Clayton's California Golden Coffee

Let the coffee - which should be nicely browned, but not burned - be ground rather fine, in order that you may extract the strength without boiling - as that dissipates the aroma and destroys the flav...

The Very Best Way To Make Chocolate

After grating through a coarse grater, put the chocolate in a stew-pan with a coffee-cup or more of hot water; let it boil up two or three minutes, and add plenty of good rich country milk to make it ...

Old Virginia Egg-Nog

Two dozen fresh eggs; 1 gallon rich milk; 11/2 pounds powdered sugar; 2 pints cognac brandy, or Santa Cruz rum - or 1/2 pint cognac and 1/2 pint Jamaica, or Santa Cruz rum. Break the eggs carefully, s...

Clayton's Popular Sandwich Paste

Take 2 pounds Whittaker's Star ham, in small pieces - 2/3 lean and 1/3 fat - the hock portion of the ham is best for this purpose. Have ready two fresh calves tongues, boiled and skinned nicely, and c...

Welsh Rabbit

To prepare Welsh rabbit, or rare-bit - both names being used to designate this popular and appetizing dish, which has ever been a favorite with gourmands and good livers, both ancient and modern - tak...

Something About Pork. - The Kind To Select, And Best Mode Of Curing

The best quality of pork, as a matter of course, is that fed and slaughtered in the country. Corn, or any kind of grain-fed, or, more especially, milk-fed polk, as every one knows, who is not of the H...

Home-Made Lard

Home-made lard is undoubtedly the best as well as cheapest. If leaf is not to be had, take 10 lbs of solid white pork, as fat as possible, which is quite as good, if not better; cut in pieces uniforml...

New Jersey Sausage

Take the very best pork you can get - one-third fat and two-thirds lean - and chop on a block with a kitchen cleaver. When half chopped, season with black pepper, salt and sage, rubbed through a sieve...

Pot-Pie

The following I have found the best manner of making any kind of pot-pie. White meat, such as chicken, quail or nice veal, is decidedly the best for the purpose. Stew the meat until tender, in conside...

Hash

It is a mistaken idea (labored under by many), that hash can be made of waste material, that would otherwise be thrown away. This is a most excellent and palatable dish if properly prepared. Take the ...

The Best Method Of Canning Fruits

There are various modes of canning fruits, almost every housekeeper having a method of her own, For the benefit of those who are at loss in this particular, we give the following mode - which we fully...

Preparing Quinces For Canning Or Preserving

Quinces for canning or preserving should be kept in a dry place for thirty days after taking from the trees, in order to give them richness and flavor. Peel and cut to the proper size, carefully savin...

To Prepare Mustard For The Table

Take 1/2 pound best mustard and enough wine vinegar, mixed with 1/3 boiling water, 1 large teaspoonful of salt, 1 teaspoonful of sugar, juice of half a lemon, and mix to a thin batter, and put in a co...

Sunnyside Roast

Select a good, tender piece either of beef or mutton - veal and pork can also be nicely roasted in the same way - place in your iron saucepan or pot one tablespoonful of good lard or half as much butt...

Pickles

To make mixed pickles, cut small cucumbers crosswise in about 4 pieces; onions, if not very small, in 2, and peppers, if the ordinary size, in 4 pieces. Should you have green tomatoes, cut them small....

Nice Picklette

Take 4 nice cabbages, chopped fine; 1 quart onions, chopped tine; 2 quarts - or sufficient to cover the mixture - best wine vinegar, adding two tablespoonfuls each of ground mustard, black pepper, cin...

Pickled Tripe

Pickled tripe is very nice - and that sold by John Bayle, in the California Market, which is cleaned by steam process, and is quite tender and unsalted is a superior article. To prepare for pickling, ...

To Cook Grouse Or Prairie Chicken

The best way I have found for cooking this delicious game bird is, first, after cleaning, to cut off the wings and legs, as, with the back, these parts are of little account; next, split the birds in ...

Brains And Sweet-Breads

When properly prepared the brains of calves and sheep form a very inviting dish. Lay fresh brains in cold, salted water for fifteen minutes; then put them in boiling water, and parboil for ten minutes...

Stewed Spare-Ribs Of Pork

Cut the ribs in pieces of a finger's length and the width of two fingers. Put in the kettle with two onions, salt and pepper, and cover with cold water. Let them stew slowly for two hours, and then pu...

Clayton's Oyster Stew

In my long experience I have found that the best way to stew oysters, is, after having saved all the juice of the oysters, to put it in a stew pan with a little boiling water, and a good lump of butte...

Forced Tomatoes

Peel and slice some large-sized tomatoes, and put in a colander to drain. Cut in small pieces 1 pint of mushrooms, adding some minced parsley, a slice of finely chopped ham, some summer savory, thyme,...

Broiled Flounders Or Smelts

Have medium-sized flounders or smelts, cleaned with as little cutting as possible; wash thoroughly in salted water, and dry on a towel; mix in a saucer three tablespoonfuls of olive oil, and 1 of vine...

Onions

There is no more healthy vegetable or article of diet in general use than onions. Taken regularly, they greatly promote the health of the lungs and digestive organs. Used in a cooked - either fried, r...

The Secret Of Tests Of Taste And Flavor

The correct test of coffee or tea, is to make use of a thin china or delf-ware cup, by which the lips are brought close together, while a thicker cup would separate them widely apart. In testing the q...

How To Choose Ware For Ranges

In selecting ware for a range, especial care should be taken to see that the bottoms of all the cooking utensils are perfectly level, for if convex, they will invariably burn in the centre. An iron gr...

Drying Herbs For Seasoning

All herbs should be gathered just before blossoming and dried in the shade, or in a dark dry room, as exposure to the sun both takes away flavor and color When perfectly dry, put in a clean sack and h...

To Destroy Roaches, Flies And Ants

Take 15 cents worth of powdered borax and a small bottle of Persian Insect Powder, and mix thoroughly together. In order to use successfully, take a feather from the wing of a turkey or goose, by the ...

Iron Rust

Iron rust may be removed by a little salt mixed with lemon-juice; put in the sun, and if necessary use two applications. Mildew. An old time and effectual remedy for mildew is to dip the stained cl...

Codfish, Family Style

After the fish has been soaked twelve hours, boil slowly for twenty-five or thirty minutes, or until it will break up nicely. Then pick all the bones out, but do not pick the fish too fine. Have ready...

Codfish In Philadelphia Style

After soaking and boiling the fish, break up small, and picking out all the bones, have ready potatoes, peeled and boiled, equal to the amount of fish. Put them in a wooden bowl or tray. Pound or mash...

The Parting Hour

There's something in the parting hour Will chill the warmest heart, Yet kindred, comrades, lovers, friends, Are fated all to part. But, this I've seen, and many a pang has pressed it on my mind....

In School Days

Still sits the school-house by the road, A ragged beggar sunning; Around it still the sumachs grow, And blackberry vines are running. Within the master's desk is seen, Deep scarred by raps...

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