The Appledore Cook Book | by M. Parloa
Containing practical receipts for plain and rich cooking. The rules for jellies, charlotte russe, and creams will be found to be worth twice the price of the book.
| Title | The Appledore Cook Book |
| Author | M. Parloa |
| Publisher | C. C Morse & Son Printers |
| Year | 1880 |
| Copyright | 1881, M. Parloa |
| Amazon | The Appledore cook book |
Preface- In offering this little book to the public, I am aware that there are many good cook books in the market already. But I trust that this will supply a want which has always been felt by young housekeep...
- How To Cook Chowder
- Take either a cod or haddock; skin it, loosen the skin about the head, and draw it down towards the tail, when it will peel off easily. Then run your knife down the back close to the bone, which you t...
- How To Cook Halibut
- Boiled Halibut Pour into a pan about half an inch deep of boiling water; into this lay the side of the halibut on which is the black skin; let this stand a few minutes; then scrape with a knife, wh...
- How To Cook Cod
- Boiled Cod Take the head and shoulders of a good-sized cod. Scrape and wash clean; rub a handful of salt into it; flour a cloth and pin the fish in it. Put it into boiling water, and boil half an h...
- How To Cook Lobster
- To Boil Lobster There are comparatively few who ever have anything to do with a lobster until after it has been boiled; but for the benefit of the few I insert this. Be sure that the lobster is liv...
- How To Cook Fish
- Tongues And Sounds Soak the tongues and sounds in cold water over night. Put them in cold water and place on the fire. Let them boil thirty minutes, and serve with drawn butter. Broiled Salt Fis...
- How To Cook Mackerel
- Fresh Mackerel Boiled If not cleaned, open them at the gills, take out the in sides, wash clean, and pin in a fish-cloth. (Do not use the cloth that you use to boil mackerel in for any other fish.)...
- How To Cook Fish Balls
- Take the fish left from the dinner, put it in your chopping tray, being careful that there are no bones in it; chop fine. Pare and boil potatoes enough to have twice the quantity of potatoes that you ...
- Remarks In Regard To Fish
- Fish should never stand in water, as it spoils the flavor. Fish should never be fried in butter. It should always be used while fresh. Plain boiled or mashed potatoes should always be served with it S...
- How To Cook Plain Soups
- Beef Soup Every family should have a soup once a week at least. Always save the bones of roast meats for a soup. Take the bones of a roast of beef, break them up so that they will go into a soup-po...
- Pea Soup
- Pick the peas over, that there may be no blemished ones among them. Wash and soak over night. In the morning turn off the water and put them in the soup-pot. For one quart of peas allow eight quarts o...
- How To Cook Meats
- Boiled Corned Beef Wash a piece of beef weighing ten pounds; put it into two gallons of cold water; when it comes to a boil, skim carefully and boil very slowly six hours. Some boil all kinds of ve...
- How To Cook Meats. Part 2
- Boiled Leg Of Mutton Take a leg weighing eight pounds, and put into six quarts of boiling water; throw into this half a cup of rice In a few minutes a scum will rise, which must be skimmed off care...
- How To Cook Meats. Part 3
- Broiled Beefsteak Cut the steak about three quarters of an inch thick. Have a clear fire and lay the steak on the gridiron, and dredge lightly with flour. If you desire the steak rare, cook ten min...
- How To Cook Meats. Part 4
- Fricassee Of Beef Put one pint of water into a frying-pan, and when it comes to a boil, thicken with one heaping spoonful of flour; season with salt, pepper and a little butter. Cut cold roast beef...
- How To Cook Meats. Part 5
- Fricassee Of Veal Fry eight slices of salt pork brown. Take out the pork and put in thin slices of veal which have been cut from the leg. Sprinkle with salt and pepper, and fry brown. When all the ...
- How To Cook Meats. Part 6
- Broiled Sausages Scald as for fried, and broil as you would any other kind of meat. Sausages that are kept a long time be-come dry and hard; they are very much improved by covering them with boilin...
- How To Cook Meats. Part 7
- Fried Liver Cut either beef or pork liver into slices about half an inch thick, and pour boiling water over them, in which let them stand twenty minutes; then drain, and dredge with flour, salt, an...
- How To Cook Tripe
- Boiled Tripe Wash a tripe clean (it must be washed in several waters), and boil ten hours. Turn it often, as it is apt to stick to the bottom. After it has boiled seven hours, throw a cupful of sal...
- How To Roast Meat
- Roast Beef Meats roasted in a tin kitchen require a longer time to cook than in an oven, but they arc very much nicer cooked in the former. Wring a clean towel out of cold water, and wipe the meat ...
- Meat Hash
- Chop fine any kind of cold meat (before chopping dredge with salt and pepper This is always the best manner of seasoning hash, as by this means all parts will be seasoned alike). If you have cold pota...
- How To Cook Tomatoes
- Stewed Tomatoes Pour boiling water over half a peck of ripe tomatoes. set them stand in it five minutes, and then peel off the skins; cut them into slices, and put in a stew-pan with a little salt,...
- How To Cook Beans
- Shelled Beans Wash in several waters, and put them in a basin with boiling water. Boil one hour. Do not drain them very dry. Season with butter and salt. Baked Beans Examine and wash one quar...
- How To Cook Vegetables
- Boiled Onions When new and tender, they will boil in one hour; but after the month of October, they will require two hours. Put them into water before peeling them, and they will not affect the eye...
- How To Cook Vegetables. Part 2
- Green Peas Put them into boiling water, and when very young they will cook in twenty minutes; but generally they require thirty. Season with salt and butter. Green Corn Boil twenty-five minut...
- How To Cook Vegetables. Part 3
- Asparagus Cut off the white part, wash and tie in small bunches, and put into a sauce-pan with boiling water enough to cover it, and a handful of* salt When young it will boil in twenty minutes; if...
- How To Cook Boiled Rice
- Wash and pick all the specks from a cup of rice. Let it stand in cold water two hours, and then put it in a deep kettle, with two quarts of water, and boil fast thirty minutes. When it has boiled twen...
- How To Cook Potatoes
- Boiled Potatoes If the potatoes are new, wash clean and pa into boiling water; boil thirty minutes, and serve immedi ately. As they grow older, scrape the skin off before boiling. For old potatoes,...
- How To Make Bread
- Always purchase the best flour; it is much cheaper than the low priced. Keep a large tin pan or wooden bowl full of sifted flour, and always keep the flour covered Have two quarts, one for dry, and th...
- How To Make Yeast Bread
- Potato Yeast Pare and boil six good-sized potatoes; when done, mash, and pour on them three pints of boiling water; run this through the cullender, and then stir in one spoonful of sugar and one of...
- How To Make Brown Bread
- Take one heaping pint bowlful of rye meal, two of Indian, one cup of yeast, one of molasses, one spoonful of salt, one teaspoonful saleratus. Mix with warm water, as thick as hasty-pudding. Lard the d...
- How To Make Rolls
- White' Mountain Rolls For breakfast. Sixteen cups of flour, one half a cup of white sugar, one cup of butter, one of yeast, the whites of four eggs beaten to a stiff froth, and four cups of boiled ...
- How To Make Corn Cake
- Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter; wet this with boiling water, and then beat in one egg; spread half an inch deep on buttered tin sheets...
- How To Make Drop Cakes
- Eye Drop Cakes Three well-beaten eggs, one pint of new milk, one cup of flour, one teaspoonful of salt, one tablespoonful of sugar, and rye enough to make a stiff batter; half fill earthen cups, pu...
- How To Make Muffins
- One quart of milk, one cup of yeast, nine cups of flour, butter the size of a walnut, and four eggs. Make a batter with the milk, butter, yeast, and flour; beat the eggs and stir in; set in a warm pla...
- How To Make Griddle Cakes
- Sour Milk Or Buttermilk Cakes Two coffee cups of sour milk or buttermilk, one tea-spoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the griddle with a piece of...
- How To Make Biscuits
- Raised Biscuit If the biscuit are for breakfast, take part of the dough of yeast bread No. 2, and mould with the hands very small cakes, place them in a shallow pan, and rise one hour. Bake in a qu...
- How To Make Plain Cakes
- Tea Cake One spoonful of butter, one cup of sugar, one of milk, one teaspoouful of saleratus, two of cream of tartar, and one pint of flour. Beat the sugar and butter together, and then the two egg...
- How To Make Plain Cake. Part 2
- Allie's Cake One cup of molasses, one of sugar, one of sour milk, three of flour, one half of butter, one pound of raisins, one teaspoonful of saleratus, two of cinnamon, and one of cloves. Beat su...
- How To Make Plain Cake. Part 3
- Molasses Cookies One cup of molasses, one of brown sugar, one of lard, one half of boiling water, one spoonful of ginger, one of saleratus, one of salt, and flour enough to roll. Beat sugar, lard, ...
- How To Make Gingerbread
- Rich Molasses Gingerbread Two cups of molasses, two of milk, one of melted butter, two and a half teaspoonfuls of saleratus, three eggs, one tablespoonful of ginger, and one nutmeg, one cup of suga...
- How To Make Doughnuts
- Plain Doughnuts One pint of flour, half a cup of sugar, one spoonful of butter, one teaspoonful of cream of tartar, one half of saleratus, half a nutmeg, and milk enough to wet and roll. Soften the...
- How To Make Puddings
- Boiled Rice Pick and wash clean one cupful of rice, and put into a basin with a pint and a half of cold water; set on the stove where it will cook slowly; or, better still, set into another basin o...
- How To Make Puddings. Continued
- Boiled Tapioca Pudding Wash one cup of tapioca, and soak it one hour in one pint of cold water, then stir in one quart of milk and two teaspoonfuls of salt; set the basin into another of hot water,...
- How To Make Apple Puddings
- Baked Apple Pudding Make a paste as directed for plain pie-crust, and line a dish with it, and fill the dish with sliced apples. To a dish holding three quarts, allow one cup of sugar, one half of ...
- How To Make Pies
- Chocolate Pies Make plain cup-cake and bake in Washington-pie plates, having the cakes thick enough to split. Split them and spread one half with the following filling, then place the top piece on ...
- How To Make Mince Pies
- Boil a shank of beef 6ix hours; then take up and set away to cool. (Save the liquor for soup.) When cold, free from bones and cut off all the fat and gristle; then chop fine. To one quart of the chopp...
- Remarks For Plain Cooking
- Always measure flour after it has been sifted, unless told to measure before. Always sift Indian and rye meal, and never sift Graham or oat meal. Always set milk into boiling water to boil, as it boil...
- Soups. Soup Stock
- If you buy fresh meat for a soup stock, the shank is the most economical. Have it cut into several pieces, and the bone cracked, at the butcher's. Wash and put on to boil in two gallons of cold water,...
- How To Make Brown Soup
- Crack the bone of a shank of beef; take out the mar row and lay in the bottom of the soup-kettle; cut the meat from the bones and lay it in the kettle, set the kettle on the fire and brown the meat on...
- How To Make Rich Soups
- Vegetable Soup Cut into strips two inches long and one fourth of an inch wide, two carrots, two parsnips, one turnip, and a very small piece of cabbage. Cover these with water and boil one hour; th...
- How To Make Rich Soups. Continued
- Tomato Soup Peel and slice tomatoes enough to fill a two-quart basin; put them into the soup-kettle with six quarts of water and two pounds of beef; boil three hours; season with pepper, salt, and ...
- Mock Turtle Soup
- Take the brains from a calf's head, and put them in bowl of cold water; wash the head, and let it stand in a pan of cold water two hours; then put it in the soup-kettle with eight quarts of cold water...
- How To Clean Poultry
- First singe over blazing paper or alcohol; then cut off the feet and tips of the wings; and the neck as far as it looks dark; then, with the blade of a knife, take out all the pin-feathers; now turn t...
- How To Cook Poultry
- Roast Chicken Prepare, stuff and truss the same as turkey. A pair of chickens, weighing each two and a half pounds, will require an hour and a quarter to roast if in the tin-kitchen; one hour if in...
- How To Cook Roast Turkey
- Prepare as directed; make a dressing with six pounded crackers, one teaspoonful of pepper, one tablespoonful of halt, one of sage, one of summer-savory, one of parsley, two eggs, butter the size of an...
- How To Cook Venison
- Boast Venison If in winter keep the venison three weeks after being killed; but if in summer, ten or twelve days will be sufficient. Draw the dry skin from a leg of venison, and cut off the shank; ...
- How To Cook Entremets
- Stewed Beef With Mushrooms Very nice. Take five pounds of beef (with as much tenderloin as possible), put in a pan, and set in the oven fifteen minutes; then take the meat and put it in a small por...
- How To Cook Entremets. Part 2
- Chicken Pie Prepare the chicken as for white fricassee; turn into a deep earthen dish and cover with a paste, and bake one hour. Salad Dressing One tablespoonful of mustard, one of sugar, one...
- How To Cook Entremets. Part 3
- Oyster Pie Line a tin plate with plain paste, and then put in two dozen oysters, sprinkle with a little pepper, salt, and grate on a little nutmeg. Strew in a little butter, and cover with a rich p...
- Ala mode Beef
- Take six pounds of the round of beef, cut deep gashes in it, and rub into it a handful of salt, a spoonful of cinnamon, half of clove, half of allspice, one of mace, one of pepper, and half a cup of f...
- How To Bake Rich Puddings
- Baltimore Pudding One cup of molasses, one of milk, one of chopped suet, one of chopped raisins, three and a half of flour, one tea spoonful of saleratus, one tablespoonful of cinnamon, one teaspoo...
- How To Bake Rich Puddings. Part 2
- Sauce For Snow Pudding Beat together the yolks of six eggs and half a cup of sugar; add to this two spoonfuls milk and half a tea-spoonful of salt. Put one pint of milk into a small pail; set the p...
- How To Bake Rich Puddings. Part 3
- Lemon Pudding, No. 2 One cup of flour, butter the size of a small egg, three pints of milk, eight eggs, the grated rind of four and the juice of two lemons. Rub the butter and flour together, add t...
- How To Bake Rich Puddings. Part 4
- Frozen Pudding Place in a mould slices of light cake, and between hem any kind of preserves; when the mould is nearly lall, cover with cold soft custard. (Dissolve a spoonful of gelatine in the cus...
- Puff Paste
- Two cups of butter, one quart of flour, one tablespoon-ful of salt, one of powdered sugar. Wash the butter in cold water until it is light and waxy; divide into two parts and set in the ice chest one ...
- How To Bake Rich Pies
- Green Apple Pies Pare, quarter, core, and stew nice tart apples in water enough to prevent them from burning. When tender, sweeten very sweet with white sugar, fill the pie-plate, which has been li...
- Pudding Sauces
- Rich Wine Sauce Beat to a cream half a cup of butter, and very gradually beat in one cup of sugar, one spoonful of corn starch, one wineglass of wine, and the white of one egg. When this is a perfe...
- Dishes For The Sick
- Beef Tea Cut half a pound of lean beef into very small pieces; do not have a grain of fat on it, and put into a bottle that has a large opening (an olive or horseradish bottle will be nice); put in...
- A Good Drink For The Lungs
- Wash clean a few pieces of Irish moss; put it in a pitcher, and pour over it two cups of boiling water. Set where it will keep at the boiling point, but not boil for two hours. Strain, and squeeze int...
- How To Make Desserts
- Holland Cream Make the same as Charlotte Russe, omitting the cake and vanilla. Flavor with half a wineglass of Holland gin. Shape in blauc-mange moulds. Lemon Cream The grated rind of one...
- How To Make Custards
- Soft Custard Put one quart of new milk into a tin pail, and set the pail into a kettle with boiling water, and sweeten with one cup of sugar. Beat well the yolks of ten, and the whites of four eggs...
- How To Make Blanc-Mange
- Blanc-Mange Made With Gelatine Soak a box of gelatine in cold water enough to cover it one hour. Put three pints of milk in a tin pail, and set in a kettle with hot water; when the milk comes to a ...
- How To Make Charlotte Russe
- Cut stale sponge cake into slices about half an inch thick, and line three moulds with it, having a 6pace of hall an inch between each slice; set the moulds where they will not be disturbed until the ...
- Directions For Freezing
- Set the freezer in the centre of the tub; be sure that everything is in place, or it will not work when you get it packed. Have the ice chopped fine, and put in a layer about three inches deep, then a...
- How To Make Ice Cream
- Ice Cream Made With Cream Take four quarts of cream and sweeten with one heaping quart of sugar. Flavor with anything you please, but very strong. Coffee Ice Cream Made the same as chocolate,...
- How To Make Oatmeal
- Oatmeal, Indian meal, and hominy all require two things to make them perfect: that is, plenty of water when first put on to boil, and a long time to boil. Have about two quarts of boiling water in ...
- How To Make Hominy
- Wash in two waters one cup of hominy, then stir it into one quart of boiling water with a little salt, and boil from thirty to sixty minutes : it is better boiled sixty than thirty. Be careful that it...
- How To Make Candy
- Molasses Candy Two cups of molasses, one of sugar, butter the size of an egg, one tablespoonful of checkerberry. Pull when done. Molasses Candy Two cups of sugar, one of molasses, one-half of...
- How To Make Cake
- Remarks On Cakes While making pies and cakes, the first thing to be done is to build your fire and get your oven just right. Now sift your flour, and measure it; count and break your eggs; measure ...
- How To Make Cake. Part 2
- Ice Cream Cake Half a cup of butter, one of sugar, half of milk, two of flour, three eggs, the whites beaten separately, one teaspoonful of cream of tartar, one half of saleratus. Flavor with lemon...
- How To Make Cake. Part 3
- Vanilla Jumbles One cup of butter, two of sugar, three eggs, one wineglass of wine, one spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of a knife, and cut with an oval...
- How To Make Preserves
- Making Preserves, use a porcelain kettle which should be used for nothing else. Have also a large wooden spoon, which keep expressly for this use. Be very careful not to let the sirup burn or boil ove...
- How To Make Preserves. Continued
- Preserved Apples Pare and quarter good tart apples; preserve them the same as melon, omitting the cloves. They are nice to use late in the spring and early in the summer for green apple pies; but a...
- How To Make Pickles
- Pickled Cucumbers Pick the cucumbers before they get very large; lay them in a tub, and cover with a boiling brine of one gill of salt to one gallon of water; let this stand until cold, and then tu...
- How To Make Sauces
- Drawn Butter Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire and let it come to boil, but do not boil Serve immediately. ...
- How To Make Drinks
- Tea Scald the teapot and pot in the tea, allowing one tea-spoonful to each person; pour over this half a cup of boiling water (soft water is the best), and steep in a hot place, but not where it wi...
- How To Make Eggs
- Boiled Eggs Put the eggs in a tin basin and pour boiling water over them; let them stand on a part of the stove where they will keep hot, but not boil, for ten minutes, or boil in boiling water thr...
- Miscellaneous Receipts
- Buttered Toast Beat to a froth one cup of butter and three table-spoonfuls of flour; pour over this one pint and a half of boiling water; set this over a kettle of boiling water for ten minutes. Cu...
- Remarks On Digestion
- In the stomach is produced a liquid secretion called the gastric juice. This does not act upon 6tarch or fat of any kind. The only thing it dissolves is the albuminous matter. Now, when this albuminou...
- Unfailing Cure For Constipation
- Three teacupfuls of coarse, clean wheat-bran, three of sifted flour, one heaping teaspoonful of cream-tartar, one-half of soda, one of salt, seven of sweet butter. Mix with cold milk, and roll into th...
- Diarrhoea
- Brown rice as you would the coffee bean, and then either grind or mash in the mortar; take half a cup of the ground rice, and pour about a quart of boiling water over it and let it stand about ten or ...
- Medicinal Cures
- Inflammation Of The Bowels Cover the bowels with thin slices of fresh beef, and, when they begin to grow dark, remove them and put on more fresh beef; continue this until the inflammation is all ...
- Miscellaneous Recipes
- Mock Bisque Soup. - Very Nice Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil, setting the basin in which the milk is into another of ho...
- House Recipes
- To Cleanse New Stove Furniture Boil skim-milk in the pots, kettles, pans, etc, and then wash in good soap-suds. To Restore Color To Furniture, Etc When the color has been taken out of any thi...
- How To Make Waffles
- One pint of sifted flour, milk enough to make a thin batter, which will be about two-thirds of a pint, a small piece of butter melted (about a tablespoonful after being melted), two eggs beaten very l...
- How To Make Graham Bread
- Where the bread is liked light like the baker's, this is a good rule; but if the bread be eaten for medicinal purposes the rule in the first part of the book is the best. Half a cup of yeast, one p...
- Sour-Orange Preserve
- Grate off the rind and cut the orange into two parts, take out all the pulp. Weigh them and place in a large stone pot and cover with a brine made from three gallons of water and one quart of salt. Le...
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