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Philadelphia Cook Book: A Manual Of Home Economies | by Mrs. S. T. Rorer



To offer to the American housewives a new Cook Book may appear to many an unnecessary labor, considering the country is already provided with elaborate works on the subject; but upon referring to many of them, I have often detected an obscurity in directions in recipes which, in the hands of an amateur, would lead to failure, and have in the following recipes endeavored to avoid this by making them so plain, that a beginner may successfully make, with few exceptions, any dish contained herein, and I may add, all these recipes have been prepared over and over again by pupils under my supervision.

TitlePhiladelphia Cook Book: A Manual Of Home Economies
AuthorSarah Tyson Heston Rorer
PublisherGeorge H. Buchanan And Company
Year1886
Copyright1886, Mrs. S. T. Rorer
AmazonPhiladelphia Cook Book
Mrs. S. T. RorerSignature of Mrs. S. T. RorerPhiladelphia Arnold And Company

By Mrs. S. T. Rorer, Principal Of Philadelphia Cooking School, Philadelphia Arnold And Company.

To My Friend Mrs. Eliza S. Turner

Through Whose Energy And Liberality Was Established The First Cooking School In Philadelphia, This Book Is Affectionately Dedicated

"Men die, and many, because they know not how to live"

"Come, pilgrim, I will bring you where you shall host"

All's Well that Ends Well

-Preface
It has been many years since Philadelphia has contributed a publication of this kind, and as she occupies a place second to none in the science, her peculiar dishes being known not only in this countr...
-How To Make Soups
The first and most important point in making good soup is to have the best of materials. To make our soup a perfect food we must change the solid meat into a liquid form; to do this, we must first sof...
-How To Make Soups From Stock
Soup Stock 1 shin of beef 5 quarts of cold water 1 onion 1 carrot 1 turnip 2 bay leaves 1 sprig of parsley 12 cloves 1 stalk of celery 1 tablespoonful of salt Lean, uncooked juicy...
-How To Make Soups From Stock. Part 2
Clear Soup With Croutons 1 quart of stock 1/2 pint of croutons Salt and white pepper to taste To make the croutons, cut stale bread into thin slices, spread it lightly with butter on one side, t...
-How To Make Soups From Stock. Part 3
Macaroni Soup 1 ounce of macaroni 1 quart of stock Salt and pepper to taste Break the macaroni into pieces about two inches long; put it into a stewing-pan and cover it with one quart of b...
-How To Make Tomato Soup
1 quart can or one quart of stewed tomatoes 1 quart water or stock 1 onion 1 carrot 1 stalk celery 1 bay leaf 2 tablespoonfuls of butter 4 tablespoonfuls of flour 1/4 pound of ham Cut the ham...
-How To Make Meat And Vegetable Soups
Green Pea Soup 1 quart of green peas 1 quart of stock or water Yolks of two eggs 1 tablespoonful of butter 1 tablespoonful of flour Salt and pepper to taste Put the peas in boiling water and ...
-How To Make Meat And Vegetable Soups. Continued
Mutton Soup 6 pounds of the neck 1 onion 4 quarts of cold water 1/2 cup of rice 1 bay leaf Salt and pepper to taste Wipe the necks with a damp towel, put them in a soup kettle and cover...
-How To Make Albert Soup
1 four-pound chicken 4 good-sized potatoes 1 tablespoonful of butter Yolks of two eggs A grating of nutmeg 2 quarts of cold water 1 onion 1 bay leaf Sprig of parsley Salt and pepper to taste ...
-How To Make Bouillon For Parties And Germans
2 pounds of lean beef 1 quart of cold water 1 small onion 1 bay leaf 1 stalk of celery, or half teaspoonful of celery seed Sprig of parsley Free the meat from all fat and gristle and chop it ...
-How To Make Calf's Head Soup
1 calf's head 3 quarts of cold water 4 cloves 1 onion 1 small carrot Sprig of parsley 1 bay leaf Sprig of sweet marjoram Salt and pepper to taste Wash the head well through thr...
-How To Make Chicken Soup
1 chicken weighing four pounds 3 quarts of cold water 1 small onion 1 bay leaf Sprig of parsley 1/2 cup of rice Salt and pepper to taste Clean the chicken, put it in a soup kettle with the co...
-How To Make Fruit Soup
1 pint of cranberries or currants 2 quarts of water 1 teacupful of dried apples 1 teacupful of dried pears 1 teacupful of raisins 2 tablespoonfuls of corn starch 1/2 pound of sugar Cut the apples a...
-How To Make Giblet Soup
2 sets of chicken giblets 1 pound of lean beef 1 onion 1 carrot 1 bay leaf Sprig of parsley 1 tablespoonful of butter 1 1/2 quarts of cold water 3 tablespoonfuls of flour 6 hard-boiled eggs Wash...
-How To Make Gumbo Soup
1 chicken 50 oysters 2 dozen okras 1/2 pound of ham 1 1/2 quarts of cold water 1 bay leaf 1 onion 2 tablespoonfuls of butter Salt and cayenne to taste Cut the chicken up as for a fri...
-Soup A La Reine
1 fowl weighing five pounds 3 quarts of cold water 1/2 cup of rice 1/2 pint of good cream 1 carrot 1 onion 1 bay leaf 4 cloves 3 tablespoonfuls of butter 2 tablespoonfuls of flour...
-How To Make Vegetable Soup Without Meat
1 carrot 1 sweet potato 1 turnip 1 parsnip 1 white potato 1 onion 1 root of celery 1 tablespoonful of butter 2 tablespoonfuls of rice 2 quarts of cold water 1 bay leaf ...
-How To Make Vegetable Soup With Shin Of Beef
1 shin of beef 5 quarts of cold water 1 turnip 1 carrot 1 parsnip 1 root of celery 1 teacupful of chopped cabbage 2 tablespoonfuls of barley 1 onion 1 potato Salt and pepper to taste...
-How To Make Cream Soups
Veal Stock 2 knuckles of veal 5 quarts of cold water 1 tablespoonful of salt 1 onion 1 carrot 1 bay leaf 1 turnip Stalk of celery Sprig of parsley 4 cloves 1 blade of mace Wipe the knuckle...
-How To Make Cream Soups. Part 2
Cream Of Cheese Or Duchess Soup 1 quart of milk A slice of carrot A slice of onion A blade of mace 2 tablespoonfuls of butter 2 tablespoonfuls of flour 3 heaping tablespoonfuls of...
-How To Make Cream Soups. Part 3
Potato Soup 4 good-sized potatoes 1 quart of milk 1 piece of onion the size of a silver quarter 1 sprig of parsley Stalk of celery 1 bay leaf 1 tablespoonful of butter 1 tablespoo...
-How To Make Fish Soups
Bisque Of Lobster 2 hen lobsters 2 quarts of veal stock 1 tablespoonful of butter 1 tablespoonful of flour Season with salt, black and cayenne pepper Boil the lobsters and open. (See di...
-How To Make Fish Soups. Continued
Green Turtle Soup (The Caterer) The day before you intend to dress the turtle cut off its head; and to do this properly you should hang up the victim with its head downwards, use a very sharp knife...
-How To Make Chowders
Clam Chowder 50 clams 1 pound of veal 1/2 pound bacon or ham 1 pint of stewed or canned tomatoes 1 pint of water 1 pint of milk 6 water crackers or three sea biscuit 1 teaspoonful...
-How To Cook Fish
The flesh of all fish out of season is unwholesome; to be eatable they should be perfectly fresh, the eyes clear, the gills red, the scales bright, the flesh firm and free from any unpleasant odor and...
-How To Fry Fish
Small fish should swim twice, once in 7valer and once in oil Perch, brook trout, catfish and all small fish are best fried. They should be cleaned, washed well in cold water and immediately wiped...
-How To Broil Fish
This is one of the nicest ways of cooking shad, bluefish, mackerel, salmon and the large trout. Always use a double broiler. Rub it well with a piece of suet before putting the fish in. A fish weighin...
-How To Make Baked Shad
Scrape free from all scales, make a short opening down the belly and take out the insides; wash well inside and out and immediately wipe dry with a clean towel. Rub it well with salt. Make a dressing ...
-How To Cure And Smoke Shad Etc
Scale, cut the fish up the back, clean, and take out the roe. Wipe the fish with a damp cloth but do not wash them. To twenty pounds of fish allow one pint of salt, one pint brown sugar and one ounce ...
-How To Make Stewed Fish
Stewed Carp Scale the fish, cut off the head, tail and fins. Mix one tablespoonful of salt, half a teaspoonful of pepper and a quarter of a teaspoonful of mace together, and rub the carp inside and...
-How To Make Fish With Cream Sauce
Salt Codfish With Cream Sauce 2 cups of picked codfish 1 pint of milk 2 even tablespoonfuls of flour 1 large tablespoonful of butter Yolk of one egg Salt and pepper to taste Cover th...
-How To Make Croquettes
Salmon Croquettes 1 pound or one can of cold boiled salmon 1 teaspoonful of salt 1 tablespoonful of chopped parsley Juice of half a lemon A little cayenne 1 cup of cream 1 tablespoonful...
-How To Pickle Fish
Pickled Salmon A ten-pound salmon 2 quarts of good cider vinegar 4 blades of mace 12 whole cloves 1 small onion 2 bay leaves 1 small red pepper 12 pepper-corns 2 tablespoonfuls of whole musta...
-How To Cook Sturgeon
Pickled Sturgeon 6 pounds of sturgeon 1 1/2 quarts of good cider vinegar 1 onion 2 bay leaves 12 whole cloves 3 blades of mace 1 tablespoonful of mustard seed 2 pepper-corns 1 small red peppe...
-How To Cook Eels
Stewed Eels 6 nice eels 1 pint of veal or fish stock 1 tablespoonful of butter 2 tablespoonfuls of flour 1 bay leaf 1 small onion 1 sprig of parsley Salt and pepper to taste Skin ...
-How To Cook Frogs
Fried Frogs The hind legs of frogs are the only part used as food. They are usually sold skinned in the markets; but if you get them out of town, they must be skinned and thrown into boiling water ...
-How To Cook Lobsters
Never buy a dead lobster. Choose the smaller ones that are heavy for their size; the larger ones are coarse and tough. They should be perfectly fresh and very lively. The male lobster is preferred for...
-How To Cook Lobsters. Continued
Lobster Chops 2 cups of boiled lobster 3 tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 cup of cream or milk 1 tablespoonful of butter 1/4 of a nutmeg Yolks of two eggs Sa...
-How To Cook Crabs
Crabs, like lobsters, are sold alive, or boiled; they should be heavy for tiieir size. How To Boil Crabs Take one dozen heavy crabs and boil, the same as lobster, for three-quarters of an ho...
-How To Cook Craw-Fish
These are found in most of our brooks and rivers. They resemble the lobster, and are often called young lobsters. They are boiled and served the same as crabs, or used to garnish boiled fish. ...
-How To Cook Scallops
Scallops are always sold by measure, and only the muscular part of the fish is fit to use. How To Fry Scallops Cover the scallops with boiling water and let them stand three minutes; drain, ...
-How To Cook Mussels Or Soft Clams
Mussels are good during the winter months only. They should be of medium size, heavy, and perfectly fresh. Remove the shells carefully; wash the mussels and soak in cold water for ten or fifteen minut...
-How To Cook Clams
There are two varieties of clams, the small sand or little necks, and the mud clams or quahaugs. The first are very much the best, and are in season almost the whole year. Fried Clams Clams ...
-How To Cook Oysters
Blessed if I don't think that ven a maris werry poor he rushes out of his lodgings and eats oysters in regular desperation - PICKWICK Papers. Blue Points are nicest for serving raw, as they are s...
-How To Cook Oysters. Part 2
Oysters A La Bechamel 25 oysters 1/2, pint of cream 2 ounces of butter 1 tablespoonful of flour Salt and pepper to taste. Boil the oysters about two minutes in their own liquor, drai...
-How To Cook Oysters. Part 3
Baked Oysters Take nice large oysters in the shell. Wash and scrub the shells until free from sand. Now place them in a baking-pan, put in a very quick oven (400o Fahr.), and bake until they open t...
-How To Cook Oysters. Part 4
Oyster Croquettes 25 oysters 1 gill of oyster liquor 1 gill of cream 1 tablespoonful of butter 2 tablespoonfuls of flour 1 tablespoonful of chopped parsley Yolks of 2 eggs 1/4 of a nutmeg,...
-How To Stew Oysters
50 oysters 1 pint of milk 1 large tablespoonful of butter 1 large tablespoonful of flour 1 blade of mace 6 whole allspice Salt and pepper to taste Drain the oysters, and put the liquor ...
-How To Make Fried Oysters
Philadelphia Style Select for frying the finest oysters you can get. Drain them in a colander, and dry one by one on an old napkin or soft linen. Do not lift them with a fork, but carefully with the f...
-How To Cook Meats
As stated in the remarks on soup, the principal constituents of animal food are fibrin, fat, gelatin, albumen, and osma-zome. It also contains a large amount of water. Liebig assumes that 74 parts are...
-How To Cook Beef
The meat should be of fine grain, a clear red color, with a yellowish-white, firm fat. It is divided into fore and hind quarters. The hind quarter is divided into leg, loin and flank. The sirloin runs...
-How To Cook Beef. Part 2
A Pot Roast Trim off the rough parts of a nice brisket of beef, place it in a kettle over a good fire; brown on one side, then turn and brown on the other; then add one pint of boiling water, cover...
-How To Cook Beef. Part 3
Broiled Steak Trim the steak free from all suet. Put the meat plate to warm. Grease the broiler and put it to heat. See that the fire is clear and free from gas. Now put the steak in the hot broile...
-How To Cook Beef. Part 4
Rolled Beefsteak 1 skirt steak or 1 1/2 pounds of round steak 1 cup of stale bread crumbs 1 tablespoonful of chopped parsley 1 tablespoonful of melted butter 1 teaspoonful of sweet marjoram 1/2 tea...
-How To Cook Beef. Part 5
Ham Balls 1/2 cup of cooked ham or tongue 1 gill of milk 2 tablespoonfuls of dried bread crumbs Yolk of one egg 1 tablespoonful of chopped parsley A dash of cayenne Put the milk on to boil...
-Boiling Or Stewing Beef
For boiling, stewing, or braising, inferior pieces of meat may be used and made into good, wholesome and sightly dishes. Points to be remembered: - I. Be sure that the water is boiling when you pou...
-How To Make Beef Stew
Stuffed Stew Of Beef 3 pounds from upper side of round 1/4 teaspoonful of black pepper 1/4 teaspoonful of nutmeg 1 tablespoonful of chopped parsley 1/2, teaspoonful of allspice 1 teaspoonful of ...
-How To Cook Pressed Meat
1 quart of pieces of cold cooked meat 1/2 teaspoonful of cloves 1/4 teaspoonful of black pepper 1 teaspoonful of cinnamon 1 teaspoonful of allspice 1/4 teaspoonful of mace Salt to taste 1 cup of...
-How To Make Hashes And Warmed-Over Meats
Baked Hash No. 1 1 pint of chopped cooked meat 1 pint of chopped raw potatoes 1/2 pint of gravy or water 1 tablespoonful of butter, melted Salt and pepper to taste Mix all the ingredients togeth...
-How To Make Hashes And Warmed-Over Meats. Part 2
Cecils 2 cups of cold cooked meat, chopped fine Yolks of two eggs 1 tablespoonful of butter 2 tablespoonfuls of bread crumbs 1/4 of a nutmeg, grated 1 teaspoonful of onion juice 1 teaspoonful of sa...
-How To Make Hashes And Warmed-Over Meats. Part 3
How To Corn Beef For Drying (Grandmother's Recipe) Cut a round of beef into four pieces. Rub each piece lightly with salt on all sides, and let it stand one day before corning. Make a brine from on...
-How To Cook Dried Beef
Fricassee Of Dried Beef Cook the same as frizzled beef, but use two even table-spoonfuls of flour instead of one. Add the beaten yolks of two eggs just as you take it from the fire. Corned beef'...
-How To Cook Beef's Heart
Stewed Beef's Heart Soak the heart three hours in cold water, remove the muscles from the inside, and take out every atom of blood. Make a forcemeat as follows: One cup of bread crumbs, one tablesp...
-How To Cook Beef's Kidney
Stewed Kidneys Be sure that the kidneys are perfectly fresh. Split them in halves; trim off with a sharp-pointed knife, as carefully as possible, the sinews and fat that are inside. Now cut the kid...
-How To Cook Beef's Liver
How To Corn A Beef's Liver Make a brine from two gallons of water, three-quarters of a pound of brown sugar, a half-ounce of saltpetre, and salt until the brine will float an egg. Pour it into a st...
-How To Cook Tripe
Tripe is the large stomach of the ruminating animals, and is chiefly composed of fibrin, albumen, and water. It is nutritious and easily digested. To prepare. - Scald the stomach with boiling water...
-How To Cook Tongue
How To Boil Smoked Beef's Tongue Wash the tongue well, and soak it in cold water over night. In the morning put it into a kettle full of cold water, stand it over a very slow fire, and simmer gentl...
-How To Cook Mutton
Mutton is usually divided into fore and hind quarters. The hind quarter is sub-divided into leg and loin, the fore quarter into shoulder, breast and neck. A saddle of mutton is two loins. Mutton is ve...
-How To Cook Mutton. Part 2
Saddle Of Mutton ( Baked Or Roasted In The Oven ) Bake or roast the same as a leg, ten minutes to every pound of meat. Shoulder Of Mutton This maybe roasted plain, or have the bone taken ...
-How To Cook Mutton. Part 3
Scallop Of Mutton Take scraps of cold mutton and cut in small pieces; put a layer in the bottom of a baking-dish, then a layer of stewed tomatoes, then a layer of bread crumbs; sprinkle with salt a...
-How To Cook Mutton. Part 4
Irish Stew 3 pounds of the neck of mutton 4 potatoes, cut into dice 4 good-sized onions 2 quarts of water Salt and pepper to taste Cut the meat into small pieces, cover with the water, ...
-Sheep Kidneys En Brochette
6 sheep's kidneys 1/4 pound of bacon 1 tablespoonful of butter Cut each kidney through the centre lengthwise, remove the white veins and fat. Wash well in cold water, cover with boiling water and l...
-How To Cook Lamb
Lamb, like mutton, should be of a bright red color with white fat. It is in season from April to September, but is best when two months old. It will not keep like mutton, and should be used at least w...
-How To Cook Veal
Veal is divided, the same as mutton, into fore and hind quarters; the fore quarter is sub-divided into loin, breast, shoulder, and neck; the hind, into leg and loin. Chops are cut from the loin, an...
-How To Cook Veal. Part 2
Fricandelles Of Veal 1 pound of lean veal 1/2 cup of stale bread crumbs 1 gill of milk 1 teaspoonful of salt 2 dashes of pepper 1 large tablespoonful of butter Cook the bread crumbs ...
-How To Cook Veal. Part 3
Veal Pot Pie 1 knuckle of veal 1 teaspoonful of salt 1 large spoonful of lard 1 small onion 1 quart of sifted flour 2 teaspoonfuls of baking powder 1/2 pint of milk 3 pints of water Put th...
-How To Make Veal Cutlets
Have the cutlets as thin as possible. Dust with salt, pepper, and flour. Put a tablespoonful of dripping in a frying-pan, and, when very hot, put in the cutlets; when brown on one side, turn and brown...
-How To Make Jellied Veal
1 knuckle of veal 2 onions 1 blade of mace 1 bay leaf 1 gill of good vinegar 12 whole cloves 6 pepper-corns 1/2 teaspoonful of ground allspice Salt and pepper to taste Wipe the...
-How To Make Ragout Of Veal
For this, the remains of a cold fricandeau or roast may be used, cut into pieces about one inch square. To every pint of these squares allow 1/2 pint of stock 1 tablespoonful of butter 1 tablespoon...
-Galantine Of Veal
1 breast of veal 1 knuckle of veal 1/2 box of gelatine 2 cups of cold boiled ham, chopped fine 8 tablespoonfuls of dried bread crumbs 1 pint of milk 1/2 teaspoonful of salt 2 dashes of ...
-Italian Cheese
1 pound of veal 1 1/2 pounds of calf's liver 1/2 pound of ham 1 small onion 1/2 teaspoonful of powdered sage 2 tablespoonfuls of chopped parsley 1/4 box of gelatine 1 heaping teaspoonful of s...
-How To Cook Calf's Head Or Brains
Calf's Head Cheese 1 calf's head 1 teaspoonful of salt 1 teaspoonful of summer savory 1 teaspoonful of sweet marjoram 1 tablespoonful of chopped parsley 1/4 teaspoonful of pepper Clean ...
-How To Cook Calf's Liver
Braised Liver 1 calf's liver 1 onion 1 stalk of celery 2 sprigs of parsley 1 pint of stock or water 1 tablespoonful of mushroom catsup 1 carrot 1 bay leaf 1 turnip 1/4 pound of larding-pork 1...
-How To Cook Sweetbreads
Calf's sweetbreads only should be used for food, and, as they spoil very quickly, they should be thrown in cold water the moment they come from the market; after soaking one hour, trim them free from ...
-How To Cook Sweetbreads. Continued
Sweetbreads Broiled Wash and parboil the sweetbreads, cut them in half, lengthwise, and stand them away to cool; when ready to broil, season with salt and pepper, baste with melted butter. Broil ov...
-How To Cook Pork
Pork is divided into leg, loin, chine, shoulder, spare-rib, middlings, head and feet. The best parts for roasting are the loin and leg. Pork in every form is unwholesome and indigestible, and shoul...
-How To Cook Pork. Continued
How To Roast Leg Of Pork A leg to be roasted should not weigh over about six or seven pounds. Score the skin with a sharp knife, in parallel lines about a half-inch apart. Place it in a baking-pan,...
-How To Cook Ham
How To Boil A Ham Wash the ham well in cold water. To do this thoroughly, you should use a small scrubbing-brush. Put it into a large boiler nearly filled with cold water, add a blade of mace, six ...
-How To Cook Ham. Continued
Fried Ham Cut and trim the ham as for broiling. Heat a frying-pan, then put in the ham (use no fat), and fry over a quick fire ten minutes, or until the fat of the ham is a nice brown. Dish. Add on...
-How To Cook Bacon
Boiled Bacon Bacon may be boiled the same as ham. Fried Bacon Cut it into very thin slices, put it in a frying-pan, and heat gradually for about two minutes; then fry until brown. Serve a...
-How To Make Sausage
15 pounds of lean meat 4 tablespoonfuls of powdered sage 5 pounds of fat meat 5 ounces of salt 2 ounces of pepper 2 ounces of allspice Chop the meat very fine; this is best done with an E...
-How To Make Sausage. Continued
Summer Sausage 4 pounds of lean beef 4 pounds of lean pork 1 pound of beef's suet 1 grated nutmeg 1/2 teaspoonful of cayenne 1/2 teaspoonful of cloves, ground 1 teaspoonful of sweet marjoram 2 p...
-What To Save And How To Use It
Waste not, want not Save all broken pieces and crusts of bread not fit for toast; put them in a pan and dry (not brown) in a cool oven; better leave the door open or you may forget them. When th...
-How To Cook Poultry And Game. Poultry
In some markets poultry is bought ready dressed from the poulterer; in others, picked but not drawn; in others, again, alive. In case you should meet with the latter, the best and quickest way of kill...
-How To Cook Chicken
Roast Chicken With Giblet Sauce Procure a nice chicken one year old. Singe and clean as directed. Make a stuffing from one large cupful of stale bread crumbs, one tablespoonful of melted butter, a ...
-Boiled Chicken
For boiling, select a chicken over a year old, middling fat, and with dark yellow skin. Clean, stuff and truss the same as for roasting. Dredge it thickly with flour, put it in a pot with just water e...
-How To Braise A Chicken
1 young chicken 1 onion 1 sprig of parsley 1 bay leaf 1/2 small carrot 1 pint of stock 4 cloves 12 mushrooms 1 gill of sherry, if you use wine Draw and singe the chicken as directed. Tr...
-Smothered Chicken
Singe a young chicken and split it down the back. Take out the intestines. Wipe it with a damp towel. Lay the the chicken, with inside downwards, in a baking-pan, breaking the breast-bone to make it l...
-How To Make Fricassee Of Chicken
A Brown Fricassee Of Chicken Draw and singe the chicken as directed. Cut it into eleven pieces. First take off the legs with second joints, then separate the second joints from the leg, making four...
-Stewed Chicken
Clean and cut the chicken as for Brown Fricassee. Put it in a stewpan, partly cover with boiling water, and simmer gently until tender (a young chicken about an hour and a quarter, an old one two hour...
-Fried Chicken
Clean and cut the chicken the same as for a fricassee. Dredge each piece thickly with salt, pepper and flour. Put three tablespoonfuls of oil or lard in a frying-pan; and when very hot, put in the chi...
-How To Cook Spring Chickens (To Broil)
Singe, take off the head and feet, and split the chicken down the back; take out the internals, wipe the chicken, inside and out; with a mallet break the breast-bone. Dust the chicken on the inside wi...
-How To Make Chicken Chops
Chicken Chops For The Forcemeat White meat of one chicken 1 gill of bread crumbs Yolk of one egg 1 gill of milk 1 tablespoonful of chopped . parsley Salt and pepper Chicken Chops For T...
-How To Make Chicken Cutlets
Draw and singe a young chicken as directed. Cut the skin and draw it entirely off of the breast. Take off the wings at the second or middle joint, not the one nearest the body. Now run a sharp knife a...
-How To Make Chicken Croquettes
1 four-pound chicken 1 small onion 1 bay leaf 1 pair of sweetbreads 4 whole cloves 1 sprig of parsley Clean and singe the chicken as directed, rut it on to cook in boiling water; add the onion, ...
-Chicken Terrapin
Boil the chicken the same as for Chicken Croquettes, and cut it into dice. To every quart of the cut meat allow 3 hard-boiled eggs 1/4 teaspoonful of ground mace 1 tablespoonful of flour 1 gill of ...
-Boudins A La Reine
1 pint of cold cooked chicken, chopped fine 1 tablespoonful of butter 2 tablespoonfuls of dried bread crumbs 1/2 cup of stock or boiling water 2 eggs 1/4 nutmeg, grated 1 tablespoonful of ...
-Chicken A I'Italienne
Cold roast or boiled chicken may be used for this dish. If a chicken is cooked specially, boil as directed for chicken croquettes. Cut the meat into dice, and to every pint of meat allow 1 table...
-Chicken A La Bechamel
1 pint of cold chicken, cut into dice 1 tablespoonful of butter 1 tablespoonful of flour 1/2 pint of cream or milk 2 tablespoonfuls of white stock 6 mushrooms, chopped fine 1 sweetbread Salt and pe...
-Deviled Chicken
Chop very fine any pieces of cold cooked chicken that may be left. To every pint of this meat allow 1/2 pint of cream 1 tablespooonful of butter 1 tablespoonful of chopped parsley 3 hard-boiled ...
-Chaud Froid Of Chicken
1 cold roast chicken 1 tablespoonful of flour 1 tablespoonful of butter 1/2 pint of milk or cream Salt and pepper to taste Strip the skin carefully from the chicken, and cut the meat into nic...
-Blanquette Of Chicken
A blanquette may be made from any cold cooked chicken or veal, cut into pieces about half an inch square. To every pint of these pieces allow 1 gill of stock or water 1 gill of milk or, better, cre...
-Baked Chicken Pie
1 four or five-pound chicken 4 medium-sized potatoes 1/2 pound of ham 1 tablespoonful of butter 1 tablespoonful of chopped parsley-Salt and pepper Draw, singe, and cut the chicken the same as fo...
-Chicken Pot-Pie
1 large year-old chicken The rule for plain suet paste 1 pound of lean ham 4 medium-sized potatoes Salt and pepper Make the paste first and stand it in a cool place while you draw and singe t...
-Chicken Souffle
1 pint of cold chopped chicken 1 tablespoonful of butter 1 tablespoonful of chopped parsley 1 pint of milk 1/2 teaspoonful of salt 2 dashes of pepper 1 tablespoonful of flour 3 eggs 1/2...
-Casserole Of Chicken
2 cups of rice 3 quarts of cold water 1 tablespoonful of salt 1 tablespoonful of butter 1/2 cup of cream Pepper to taste Wash the rice in cold water, put it in a saucepan with the cold water....
-Chicken In Jelly
1 four-pound chicken 1 bay leaf 1 blade of mace 3 hard-boiled eggs 1 small onion 3 whole cloves 1/4 box of gelatine Salt and pepper to taste Clean the chicken and cut it up as for a fricassee. P...
-How To Cook Boned Chicken
1 pair of year-old chickens 1/2, pound of sausage meat 1 tablespoonful of chopped parsley 1 cup of stale bread crumbs 1 teaspoonful of salt 1 teaspoonful of onion juice 1/4 teaspoonful of pepper ...
-How To Cook Pressed Chicken
An old chicken may be used for this. Draw and singe as directed. Wipe well with a damp towel, put in a kettle and cover with cold water. Place over a moderate fire, and simmer gently until the meat...
-How To Cook Turkey
Young hen turkeys are best for roasting. The legs should be black, the skin white, the breast broad and fat; and the shorter the neck the better. An old hen has reddish rough legs. A gobbler, if young...
-How To Cook Turkey. Continued
The Sauce 1 tablespoonful of butter 1/2 pint of the liquor in which it was boiled 1 tablespoonful of flour Yolk of one egg Salt and pepper to taste Put the butter in a frying-pan to mel...
-How To Cook Ducks
Ducks, to be good, must be young and fat, the lower part of the legs and the webbing of the feet soft, the under bill, if the duck is young, will break easily. The breast should be plump and fat. ...
-How To Cook Geese And Goslings
As geese live to a great age, care should be taken in selecting. They are not good when over three years old. A young goose has down on its legs, and the legs are soft and yellow; like a turkey, as it...
-How To Cook Pigeons Potted Pigeons
1/2 dozen pigeons 1/4 pound of salt pork 1 tablespoonful of flour 1 tablespoonful of mushroom catsup 1 pint of stock or water 1 bay leaf 1 onion 1 sprig of parsley 1 teaspoonful of salt...
-How To Cook Squabs
Broiled Squabs Clean and singe same as a chicken. Split them down the back, flatten them with a rolling-pin, and wipe carefully, inside and out, with a damp towel. Broil the same as spring chickens...
-How To Cook Game
In winter game may be kept two weeks without spoiling or iosing one particle of its natural flavor, if it has not been packed and shipped. As our Eastern cities are supplied from the Western States, i...
-How To Cook Venison
Venison, like mutton, should be well hung in a cold, dry-place, - in winter, at least two weeks; in warmer weather, one week. The meat should be of fine grain and nicely covered with fat. If the venis...
-How To Cook Bear Meat
Bear meat is best roasted. It may be treated the same as pork, cooking twenty minutes to every pound. Bear Steaks Bear steaks may be cooked in a chafing-dish, the same as venison steaks, omi...
-How To Cook Rabbits Or Hares
How To Select Rabbits Or Hares The body should be rather stiff, free from any unpleasant odor, and the flesh of a reddish appearance. If young, it will have soft paws and ears; if old, the ears wil...
-How To Cook Raccoons, Skunks And Opossums
These are eaten by many people, but as I have had no experience in cooking the above animals, I will merely state that they may be cooked in all the ways that rabbits are, and served the same. ...
-How To Cook Wild Turkey
Draw and singe the same as a chicken. Wipe inside and out carefully with a damp towel. Make a stuffing from two cups of stale bread, a quarter-pound of salt pork chopped fine, a teaspoonful of salt, a...
-How To Cook Wild Ducks
Wild ducks may be selected the same as tame ones. Canvas-backs and redheads are considered best, but the blue-winged teal, black duck, widgeon and wood duck are all good. How To Roast Wild Duck...
-How To Cook Wild Pigeons
Wild pigeons may be prepared and cooked the same as tame ones. Roasted or baked, they make a very nice garnish for a wild turkey. After the turkey is dished, arrange six or eight pigeons around it; fi...
-How To Cook Other Game Birds
How To Roast Partridges, Pheasants, Quail, Grouse, Or Prairie Fowls Pick and draw the birds the same as chicken. Wipe them carefully, inside and out, with a wet towel; then dry them. Do not wash un...
-How To Make Game Pie
For this any of the birds mentioned in the preceding recipes may be used. We will use partridges. Bone the partridges according to the directions for boning chicken. Then cut them in halves. Cut one d...
-How To Cook Forcemeats And Stuffings
Ham Forcemeat 1 pint of cold cooked ham, chopped fine 1 pint of milk 1/2 pint of stale bread crumbs Yolks of three eggs 1 tablespoonful of chopped parsley 1/2 teaspoonful of salt 1/8 teasp...
-Meat And Fish Sauces And Gravies
Once a week in winter and twice a week in summer you should make your gravy and sauce stock; and for this you should save every bone, cooked or uncooked, of beef, mutton, veal, ham, poultry and game, ...
-Meat And Fish Sauces And Gravies. Part 2
Apple Sauce 6 tart apples 1/2 cup of water Sugar and nutmeg to taste Pare, core and slice the apples, put them in a porcelain kettle with the water, cook and stir until soft (about ten minute...
-Meat And Fish Sauces And Gravies. Part 3
Cranberry Sauce 1 quart of cranberries 1 pint of water 1 pound of sugar Wash the cranberries in cold water, put them in a porcelain-lined kettle with one pint of water, and boil rapidly ten m...
-Meat And Fish Sauces And Gravies. Part 4
Sauce Hollandaise Make a Drawn Butter; when you have finished it, take it from the fire, and add gradually the yolks of two eggs (beaten); then add juice of half a lemon, a teaspoonful of onion jui...
-Meat And Fish Sauces And Gravies. Part 5
Robert Sauce 1/4 pound of butter 3 small onions 1 teaspoonful of tarragon vinegar Salt and pepper to taste 1 ounce of flour 1/2 pint of stock 1 teaspoonful of sugar 1 teaspoonful of French musta...
-How To Make Brown Sauce
1 tablespoonful of butter 1/2, pint of stock 1 tablespoonful of flour 1/2 teaspoonful of onion juice 1/2 teaspoonful of salt 1/8 teaspoonful of white or black pepper Melt the butter, stir ...
-How To Make Mayonnaise Dressing
Put the uncooked yolks of two eggs into a clean, cold soup-dish, beat them well with a silver or wooden fork about one minute; then add a half-teaspoonfnl of salt, a dash of cayenne, and, if you like ...
-How To Make Salad Dressing
Yolks of three hard-boiled eggs 1 tablespoonful of vinegar 1/2 teaspoonful of salt Yolk of one raw egg 1 gill of olive oil Dash of cayenne Mash the cooked yolks until perfectly smooth, then add ...
-How To Make Salads
In giving recipes for salad dressings, it is almost impossible to give exact quantities, especially if we consider the great diversity of tastes. Delmonico, it is said, used only one yolk as a foundat...
-How To Make Salads. Part 2
Crab Salad 1 dozen crabs 1/2 pint of mayonnaise dressing 2 heads of salad Boil the crabs the same as for Deviled Crabs. When cold, pick out the meat, and put it away until wanted. Wash and...
-How To Make Salads. Part 3
Shrimp Salad Boil the shrimps as in recipe for Boiled Shrimps, and when cold remove the shells, and stand away until very cold. To every pint of the boiled shrimps allow nearly a half-pint of mayon...
-How To Make Salads. Part 4
Egg Salad Boil six eggs fifteen minutes; while they are boiling, make a French dressing and add to it one tablespoonful of tarragon vinegar, one tablespoonful of onion juice and one tablespoonful o...
-How To Make Fruit Salad Dressing
4 tablespoonfuls of sugar 1/2, teaspoonful of cinnamon 1 gill of sherry 2 tablespoonfuls of Madeira Mix the sugar and cinnamon together, add the wine, and stir constantly until the sugar is d...
-Dinner-Giving For Sensible People
Little dinners, pretty and enjoyable, are, to my mind, the only rational way of entertaining. If people in ordinary circumstances are to make them a success, they must try no elaborate dishes, no long...
-Menus
It would, indeed, be a difficult task to add to what has already been given in modern bills of fare, but the few following may be of use in small and less pretentious families: - Breakfast O...
-How To Cook Eggs
To ascertain the freshness of an egg without breaking it, hold it before a strong light, or toward the sun, and if the yolk appears round, and the white surrounding it clear, the chances are it is goo...
-How To Cook Eggs. Part 2
Boiled Eggs The fresher laid the eggs are, the better. Put them in boiling water; if you like the white set, about two minutes' boiling is enough. A new-laid egg will take three minutes, if you wis...
-How To Cook Eggs. Part 3
Eggs In Marinade 6 eggs 1 pint of vinegar 1/2 teaspoonful of salt 24 whole cloves 1/2 teaspoonful of ground mustard 1/2 teaspoonful of pepper Boil the eggs fifteen minutes. Take off the...
-How To Cook Omelet
Plain Omelet Put three eggs into a bowl, and give them twelve good vigorous beats with a fork. Put a piece of butter the size of a walnut in a very smooth frying-pan, shake it over the fire until m...
-How To Cook Vegetables
All green vegetables should be freshly gathered, washed well in cold water, and cooked in freshly-boiled water until tender, no longer. After water has boiled for a time it parts with its gases and be...
-How To Cook Artichokes
French Artichokes French artichokes have a large, scaly head, like the cone of a pine tree. Strip off the coarse outer leaves, cut the stalks off about an inch from the bottom, wash well in cold...
-How To Cook Asparagus
Boiled Asparagus Wash the asparagus carefully in cold water, and cut off the tough white ends. Scrape the white part which remains, and throw into cold water to soak for thirty minutes. Now tie it ...
-How To Cook Beans
Lima Beans Cover the beans with freshly-boiled soft water, and boil thirty minutes; drain, add salt, pepper, and butter, or a half-cup of boiling cream. A sprig of mint may be boiled with the be...
-How To Cook Beets Or Broccoli
Boiled Beets Wash carefully, but do not cut or scrape them. If the skin is broken before cooking, they lose their flavor and color in the boiling water. Young beets will cook tender in one hour. Ol...
-How To Cook Cabbage
Boiled Cabbage Select a heavy white head. Remove the outside leaves, cut in quarters and soak in cold water one hour, then drain and cover with boiling water, let stand fifteen minutes; drain again...
-How To Make Stewed Carrots
3 good-sized carrots 1 tablespoonful of butter 1/2 pint of milk 1 teaspoonful of salt 1 tablespoonful of flour Salt and pepper to taste Pare and quarter the carrots. Put them in a saucepan and c...
-How To Cook Cauliflower
Boiled Cauliflower Pick off the outer leaves and cut off the stem close to the bottom of the flowerets. Wash well in cold water, then soak with the top downward in clear, cold water for one hour. T...
-How To Cook Celery
Stewed Celery The green stalks that are not attractive on the table maybe used in this way: Scrape and wash them clean. Cut in pieces one inch long, and soak in cold water for fifteen minutes; t...
-How To Cook Chestnuts
Stewed Chestnuts Remove the shells from one pint of chestnuts, cover with boiling water and let blanch fifteen minutes, then remove the brown skin. Put them in a saucepan, cover with boiling water,...
-How To Cook Corn
Corn Boiled On The Cob Corn should be cooked as quickly as possible after picking, as it heats, and loses its sweetness. If necessary to keep over night, spread it out singly on the cold cellar flo...
-How To Cook Cucumbers
Stewed Cucumbers No. 1 6 cucumbers 1 tablespoonful of butter 1/2 pint of stock or water 1 small onion 1 tablespoonful of flour Salt and pepper to taste Pare the cucumbers, cut them i...
-How To Cook Dandelions
Boiled Dandelions Use the first shoots of the dandelions. They are not fit for food after they blossom, as they then become bitter and stringy. Cut off the roots, pick them over carefully, and wash...
-How To Cook Egg-Plant
Fried Egg-Plant No. 1 Pare the egg-plant, and cut in very thin slices. Sprinkle each slice with salt and pepper, pile them evenly, put a tin plate over them, and on this stand a flat-iron to press ...
-How To Cook Hominy
Boiled Hominy Wash one pint of the large white hominy in cold water, then cover with tepid soft water, and soak over night. In the morning, turn the hominy and the water into a saucepan, and boil s...
-How To Cook Lentils
Wash and soak a pint of lentils over night. In the morning, drain and cover with warm soft water, and bring quickly to a boil. Boil gently for one hour, drain, cover again with fresh boiling soft wate...
-How To Cook Mushrooms
It is highly important for those who employ mushrooms as food, to be able to distinguish those which are edible from the poisonous ones. The edible appear in old sod, in a clear, open, sunny field. Th...
-How To Cook Okra
Boiled Okra 1 quart of young white okra 1 tablespoonful of butter 1 tablespoonful of vinegar Salt and pepper to taste Wash the okra well in cold water, put into a porcelain-lined or granite kett...
-How To Cook Onions
Boiled Onions 1 dozen onions 1 tablespoonful of flour 1 tablespoonful of butter 1/2 pint of milk Salt and pepper to taste Put the onions into cold water and remove the skins. Put them i...
-How To Cook Parsnips
Boiled Parsnips With Cream Sauce If the parsnips are young, scrape and throw into cold water; if old, pare and cut in quarters. Put them into a saucepan of boiling water and boil until tender (if y...
-How To Cook Peas
Green Peas Peas, like corn, lose their sweetness almost as soon as they are picked. If you should be so unfortunate as to get stale or wilted peas, shell and throw them into cold water one hour bef...
-How To Cook Potatoes
Steamed Potatoes Wash and scrub the potatoes well, place them in a steamer or colander over a kettle of boiling water; cover and steam until you can pierce with a fork; it takes a little longer to ...
-How To Cook Potatoes. Part 2
Boulettes 2 cups of mashed potatoes 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1 teaspoonful of salt A dash of cayenne Yolks of two eggs 2 tablespoonfuls of cream 1 te...
-How To Cook Potatoes. Part 3
Fried Potatoes (French) Pare the potatoes and throw them into cold water for one hour. Then cut them, either with a vegetable spoon, or in slices or blocks. Have ready a pan of very hot lard; dry t...
-How To Cook Potatoes. Part 4
Baked Potatoes With Meat Wash and pare potatoes of uniform size, and one hour before the meat is done, put them in the baking-pan around the meat, and baste with the dripping every time you baste t...
-How To Cook Pumpkin Or Radishes
Baked Pumpkin Cut the pumpkin first in halves, then in quarters; remove the seeds, but not the rind. Place in a baking-pan with the rind downwards, and bake in a slow oven until tender when you pie...
-How To Cook Spinach
Wash a half-peck of spinach through several waters to free it from grit. Pick it over very carefully and cut off the roots. Wash again, drain, and take up by handfuls, shake and press out all the rema...
-How To Cook Squash
Summer Squash (Boiled) Pare and cut in slices three summer squashes, remove the seeds and cut the slices in squares. Put them into a saucepan, cover with boiling water, add a teaspoonful of salt an...
-Puree Of Sorrel
1/2 peck of sorrel 1 tablespoonful of butter 1/2 cup of veal stock Salt and pepper to taste Wash the sorrel through several cold waters, cut off the stems - the leaves only are good. Put a cup o...
-How To Cook Tomatoes
Stewed Tomatoes Pour boiling water over them, with a sharp knife remove the skins and the hard stem ends, and cut them in small pieces. Stew in a porcelain-lined or granite saucepan for a half-hour...
-How To Cook Turnips
Boiled Turnips Wash and pare the turnips, cut them into slices crosswise; put them into a saucepan, cover with boiling water, and boil until tender (about thirty minutes). When done, drain in a col...
-Bread
Bread heads the list of foods for man. It is said that a slave of an archon at Athens first made leaven bread by accident. He forgot some of his dough, and, some days after, came upon it and found ...
-How To Make Yeast
Pare four good-sized potatoes, and let them He in cold water for a half-hour. Put one quart of boiling water in a saucepan. Now grate the potatoes quickly and stir them into the boiling water; stir ov...
-How To Make Bread
French Bread 1 quart of water 1 pound of potatoes 6 hop flowers 1 tablespoonful of salt 1 cup of good yeast or half a compressed cake About four quarts of flour Put the hops in the wate...
-How To Make Bread. Part 2
Water Bread Water bread is made precisely the same as Milk Bread, using tepid water instead of milk. Milk Bread With Potato Sponge 2 potatoes 1 tablespoonful of salt About four quar...
-How To Make Bread. Part 3
Rye Bread Make a sponge from wheat flour as directed in recipe for Milk Bread. In the morning add sufficient rye flour to make a soft dough. Knead lightly; then cut the dough in two loaves, mould, ...
-How To Make Bread Rolls
Parker House Rolls 1 pint of cold boiled milk 1 teaspoonful of salt 2 quarts of sifted flour 1 large spoonful of lard 1/2 cup of yeast or half a compressed cake dissolved in a half-cup ...
-How To Make Biscuits
Tea Biscuit No. 1 1 pint of milk 2 ounces of butter or lard 1/2, cup of yeast or half a compressed cake 1 teaspoonful of salt 1 teaspoonful of sugar About two quarts of good flour Scald th...
-How To Make Raised Muffins, Etc
Plain Muffins 1 pint of milk 1 tablespoonful of butter 2 eggs 3 cups of flour 1/2 cup of yeast or half a compressed cake 1 teaspoonful of salt Scald the milk, add to it the butter an...
-How To Make Raised Waffles And Griddle Cakes
Plain Waffles 1 quart of sifted flour 1 teaspoonful of salt 3 eggs 2 ounces of butter 1/2 cup of yeast or half a compressed cake 1 1/2 pints of milk Rub the butter into the flour, add the ...
-How To Make Quick Muffins, Waffles, Griddle Cakes, Etc
Quick Muffins 1 pint of milk 1 ounce of butter 1 teaspoonful of salt 3 cups of flour 2 heaping teaspoonfuls of baking-powder or a half-teaspoonful of soda and one of cream of tartar 3 eggs. ...
-How To Make Quick Muffins, Waffles, Griddle Cakes, Etc. Continued
Oatmeal Griddle Cakes 1 pint of cold boiled oatmeal 1 cup of milk 1/2 teaspoonful of salt 2 teaspoonfuls of baking-powder 2 cups of flour 2 eggs Beat the milk into the oatmeal, then add the s...
-How To Make Gems
Make precisely the same as Quick Muffins, pour into greased gem pans, and bake in a quick oven for about twenty-five minutes. Corn Gems 2 cups of yellow corn meal 1 cup of flour 2 ounces ...
-How To Make Soda And Quick Biscuit, Etc
Soda Biscuit 1 quart of sifted flour 1 teaspoonful of salt 1/2 pint of milk 1 large spoonful of lard 2 heaping teaspoonfuls of baking-powder or a half-teaspoonful of soda and one teaspoonful of ...
-How To Make Soda And Quick Biscuit, Etc. Continued
Pone Upon one quart of corn meal (white is best) pour just enough boiling water to scald it through; stir it thoroughly, let it stand until cold, then rub into it a piece of butter the size of a wa...
-How To Make Fritters
Plain Fritters Beat two eggs together until light, add to them one cup of milk, a half-teaspoonful of salt, and sufficient flour to make a thin batter that will pour from a spoon. Beat until smooth...
-How To Make Doughnuts
1 pint of milk 1/2 cup of sugar Flour sufficient to make a soft dough 3 eggs 1 teaspoonful of salt 1/2 cup of yeast or half a compressed cake 2 ounces of butter Scald the milk, add to i...
-How To Make Crullers
2 ounces of butter 2 eggs 4 heaping tablespoonfuls of sugar 1/4 of a nutmeg, grated Sufficient flour to make a dough Beat the butter and sugar to a cream, then add the yolks of the eggs and nutm...
-How To Make Cereals
Wheat We begin with wheat, which, on account of its nutritive value, and the universality of its consumption, is placed at the head of all cereals. The whole wheat grain constitutes a perfect food....
-How To Make Cereals. Continued
Rye This cereal ranks next to wheat in nutritive qualities. It contains more sugar and less gluten than wheat, consequently has more heat-producing and less muscle and brain-feeding elements. It co...
-How To Cook Rice
Boiled Rice Wash one cup of rice. Put three quarts of boiling water into a kettle, add a teaspoonful of salt, and let it boil rapidly; sprinkle in the rice so gradually that you will not stop the b...
-How To Make Macaroni
Macaroni Macaroni, as an article of food, is rather more valuable than bread, as it contains a larger proportion of gluten. It is the bread of the Italian laborer. In this country, it is a sort of ...
-How To Make Macaroni. Continued
Macaroni With Tomato Sauce 1/4 pound of spighetti 1 tablespoonful of flour 1 large tablespoonful of butter 1/2 pint of stewed tomatoes Salt and pepper to taste Take a handful of the long stic...
-Cheese And Noodles
Cheese may be regarded as our most concentrated food. It contains almost twice as much nutriment as any other known substance. Being difficult of digestion, it should be taken only in small quantities...
-Cheese And Noodles. Continued
Cheese Fingers Roll out puff paste into a thin sheet; brush it over lightly with ice-water, cut into strips about five inches long and a half-inch wide; sprinkle over them grated cheese, put one st...
-Note To Cooks
On first going into a new family, make friends with the other servants, as they will acquaint you with the customs of the house. Be especially kind to the waitress or waiter, as from either you can fi...
-How To Make Puff Paste
If 'twere done when' tis done, Then 'twere welt 'twere done quickly. - MACBETH. 1 pound of sifted flour 1 pound of good butter 1 teaspoonful of salt 1 teaspoonful of sugar White of one e...
-How To Make Puff Paste. Continued
Plain Paste With Lard Many housekeepers always use lard instead of butter for pastry, simply because it is cheaper; but, as it makes a greasy and brittle crust, there is no doubt that it is more in...
-How To Make Pastry And Pies
To make a light, crisp, and flaky crust, use a good, fine flour and none but the best butter. Have everything, including yourself, cool. A marble slab makes the best pastry-board. Use a glass rolling-...
-How To Make Pastry And Pies. Part 2
General Satisfaction Line a pie dish with puff paste. Wet the edge of the paste around the pie dish with a little cold water. Cut the trimmings left, into strips about a half-inch wide and put thes...
-How To Make Pastry And Pies. Part 3
Mirlitons 1 pint of milk 1 tablespoonful of grated chocolate 6 macaroons 1 tablespoonful of sugar Yolks of three eggs 1 teaspoonful of vanilla Pound the macaroons and press them thro...
-How To Make Pastry And Pies. Part 4
Rhubarb Pie Line deep pie dishes with good plain paste. Wash the tender stalks of rhubarb, but do not peel; cut them into thin slices, fill the dishes even full, and to each pie add five heaping ta...
-How To Make Washington Pies
1 tablespoonful of butter 1 cup of sugar 1 egg 1/2 cup of milk 2 cups of flour 1 tablespoonful of ginger 1 teaspoonful of cinnamon Beat the egg, sugar, and butter together until light, the...
-How To Make Pate De Foies Gras
These are usually made in French pie moulds, holding about two quarts, requiring a large quantity of materials, and costing from five to six dollars; but they can be so simplified that any housekeeper...
-How To Make Cranberry Pies Or Tarts
Line a pie dish with plain paste, then fill it with uncooked cranberries; add a half-cup of molasses, and four table-spoonfuls of sugar, cover with an upper crust, and bake in a quick oven for thirty ...
-How To Make Custard Pies
Lemon Custard 1 cup of sugar 3 eggs 1 cup of milk 1 tablespoonful of flour 2 tablespoonfuls of powdered sugar Juice and rind of one lemon Beat the cup of sugar and yolks of eggs toge...
-How To Make Patties
Oyster Patties 1 batch of puff paste 1 pint of milk or cream 1 tablespoonful of corn-starch 25 nice fat oysters 1 tablespoonful of butter Salt and pepper to taste Roll out the puff past...
-How To Make Puddings And Desserts. Hot Puddings
Amber Pudding Four eggs, their weight in butter, sugar and rice flour, juice and rind of one lemon. Beat the butter to a cream, then add gradually the sugar. Beat the eggs, without separating, unti...
-How To Make Puddings And Desserts. Hot Puddings. Part 2
Cabinet Pudding 1 quart of broken stale cake or bread 1/4 teaspoonful of salt 3 eggs 1 1/2 pints of milk 1 teaspoonful of vanilla Beat the eggs, whites and yolks together, until light; add...
-How To Make Puddings And Desserts. Hot Puddings. Part 3
The Pudding Of Long Ago 4 large tart apples 4 ounces of stale bread crumbs 1 teaspoonful of cinnamon 1/2 of a nutmeg, grated 1/2 teaspoonful of salt 4 eggs Pare and chop the apples very...
-How To Make Puddings And Desserts. Hot Puddings. Part 4
Plain Plum Pudding (Miss Emily Campbell, Philadelphia) 1 pint of stale bread crumbs 1 cup of flour 1 cup of stoned rasins Juice and rind of one lemon 1 cup of washed currants 1 cup of brown suga...
-How To Make Roly Poly Pudding
1/2 pound of flour 5 ounces of suet 1/4 teaspoonful of salt 1 pint of fruit jam or jelly Free the suet from the fibre and skin, and then chop it very fine, add the flour and salt; mix well, and ...
-How To Make Cold Puddings
Bird's-Nest Pudding (Cold) For The Nest Make an Orange Jelly (see recipe). Turn a pie dish upside down in the bottom of a two-quart round tin basin, pour the jelly in the basin over the pie dish...
-How To Make Cold Puddings. Part 2
Cream Cocoanut Pudding 2 cups of grated cocoanut 4 tablespoonfuls of corn-starch 1 teaspoonful of vanilla 1 pint of milk 4 eggs 1/2 cup of sugar Put the milk in a farina boiler; moisten...
-How To Make Cold Puddings. Part 3
Heston Pudding 1 pint of boiling water 3 eggs 1 teaspoonful of vanilla 4 even tablespoonfuls of cornstarch 2 tablespoonfuls of sugar 1/4 teaspoonful of salt Moisten the corn-starch w...
-How To Make Queen Of All Puddings
1 pint of bread crumbs 1 cup of sugar 1 ounce of butter 1 quart of milk 4 eggs Juice and rind of one lemon Soak the crumbs in the milk for a half-hour. Beat the yolks and sugar together un...
-How To Make Royal Diplomatic Pudding
1 box of gelatine Juice of four lemons 1 pint of cold water 1/4 pound of candied cherries Juice of four oranges 1 pound of sugar 1 1/2 pints of boiling water 1/4 pound of angelica Halt the rule ...
-How To Make Snow Pudding
1/2 box of gelatine 2 cups of sugar 4 eggs Juice of three lemons 1 quart of milk 1 teaspoonful of vanilla 1 pint of boiling water Cover the gelatine with cold water, and let it soak a h...
-How To Make Wigwam Pudding
By Mrs. John W. Pepper, Philadelphia 1/4 pound of lady fingers 1 pint of milk 1 teaspoonful of vanilla 1 gill of sherry 1 tumbler of strawberry jelly 4 eggs 8 tablespoonfuls of powdered sugar...
-How To Make Frozen Puddings
Iced Cabinet Pudding I quart of milk 6 eggs 1/4 pound of pulverized sugar 1/4 box of gelatine 1/4 pound of macaroons and lady fingers mixed 1/2 pound of candied cherries or preserved fruit 1/...
-How To Make Frozen Puddings. Continued
My Queen Pudding Pack a two-quart bombe-glace mould in salt and ice. Remove the cover, being careful not to drop any salt inside the mould. Now line the mould with strawberry or pomegranate water-i...
-How To Make Desserts
Blanc Mange 1 quart of milk 1/2 cup of sugar 8 even tablespoonfuls of corn-starch 1/4 teaspoonful of salt Put the milk on to boil in a farina boiler. Moisten the corn-starch with a little ...
-How To Make Bavarian Cream Desserts
Apricot Bavarian Cream 1 pint-can or one pint fresh apricots 1/2 box of gelatine 1/2 pint of cold water 1 pint of cream Cover the gelatine with the water and let soak a half-hour. Press th...
-How To Make Bavarian Cream Desserts. Continued
Strawberry Bavarian Cream 1 quart of strawberries 1 cup of sugar 1/2, box of gelatine 1 pint of cream 1/2, cup of cold water Cover the gelatine with the water, and soak a half-hour. Mash t...
-How To Make Croquante
Croquante Of Peaches 18 nice ripe peaches 1 pound of sugar 1 pint of small strawberries 1/2 pint of water The recipe for Charlotte Russe Boil the sugar and water together until it is brittle ...
-How To Make Custard
Baked Custard Make the same as Cup Custard; pour into a baking-dish and bake in a quick oven until firm in the centre. Serve very cold. Corn-Starch Custard 1 quart of milk 4 eggs 1/2 c...
-How To Make Dumplings
Apple Dumplings No. 1 1 quart of flour 2 heaping teaspoonfuls of baking-powder 1 large tablespoonful of butter or lard 1 teaspoonful of salt 1/2 pint of milk Pare the apples and take ou...
-How To Make Sponges
Apple Sponge 1/2 box of gelatine 1 pound of apples 3 eggs 1 pound of sugar Grated rind of one and juice of two lemons 1/2 pint of boiling water Boil the sugar and water until clear, take t...
-How To Make Tapioca
Apple Tapioca Pick and wash one cup of tapioca, cover with cold water, and soak a half-hour; then put it in a farina boiler, add one quart of boiling water, and boil until transparent. Pare and cor...
-How To Make Meringues
Angels' Snow 1 dozen sweet oranges 1 cup of sugar 1 cocoanut Pare and grate the cocoanut. Peel and cut the oranges in small pieces, taking out all the seeds. Put a layer of the oranges in the bo...
-How To Make Meringues. Continued
Floating Island 1 quart of milk 1/2 cup of sugar 4 eggs 1 teaspoonful of vanilla 1 tablespoonful of corn-starch Put the milk on to boil in a farina boiler. Beat the whites of the eggs t...
-How To Make Pudding Sauces
Brandy Sauce 4 tablespoonfuls of butter Whites of two eggs 1 cup of powdered sugar 1 grill of brandy 1 gill of boihng water Beat the butter to a cream, add gradually the sugar, and beat un...
-How To Make Pudding Sauces. Continued
Lemon Sauce 1 tablespoonful of corn-starch 1 tablespoonful of butter 1/2 cup of sugar 1 egg 1 pint of boiling water Put the corn-starch, egg, butter, and sugar into a bowl and beat them we...
-How To Make Ice Creams
Philadelphia Ice Creams To make good Philadelphia ice cream, use only the best materials. Avoid gelatine, arrowroot, or any other thickening substance. Good, pure cream, ripe fruit, or the best can...
-How To Make Ice Creams. Part 2
Burnt Almond Ice Cream 1 quart of cream 1/2 pound of sugar 1 tablespoonful of vanilla 4 ounces of shelled almonds 1 teaspoonful of caramel 4 tablespoonfuls of sherry Blanch, and roast the alm...
-How To Make Ice Creams. Part 3
Caramel Ice Cream Put four ounces of granulated sugar in an iron frying-pan, and stir over the fire until the sugar melts, turns brown, boils, and smokes. Have ready one pint of boiling milk, turn ...
-How To Make Ice Creams. Part 4
Pistachio Ice Cream 1 quart of cream 1/2 pound of sugar 1 teaspoonful of the extract of almonds 1 quart spinach 1 heaping tablespoonful of vanilla-sugar or a tea-spoonful of the extract 1/...
-How To Make Neapolitan Ice Creams
Neapolitan ice creams are made the same as Philadelphia ice creams excepting the use of eggs in their composition. Caramel 1 quart of cream 1/2 pound of sugar 6 eggs 3 tablespoonfuls of ca...
-How To Make Tutti Frutti
1 quart of orange water-ice 1/2 pound of candied cherries 1/2 pound of candied apricots 1/4 pound of candied pineapples Chop the fruit very fine; and, when the water-ice is frozen hard enough to re...
-How To Make Frozen Custard
1 quart of cream Yolks of six eggs 1/2 pound of sugar 1 tablespoonful of vanilla Put the cream on to boil in a farina boiler. Beat the yolks and sugar together until light, and stir into the boi...
-How To Make Biscuits Glaces
1 quart of cream Yolks of six eggs 1/2 pound of sugar 1 teaspoonful of vanilla 1/4 teaspoonful of salt 1 gill of maraschino Put half the cream on to boil. Beat the sugar and yolks together...
-How To Make Iced Cake
Make a plain cup cake, and bake it in a deep, square mould. The cake should be at least seven inches thick when done. Make a Frozen Custard (see recipe). When ready to serve, cut off the top of the ca...
-How To Make Water-Ices And Sherbets
In all recipes where the sugar and water are boiled, the time must be noted exactly, the scum removed from the syrup, and the syrup strained through a fine cloth while hot, and then cooled before addi...
-How To Make Water-Ices And Sherbets. Part 2
Ginger Water-Ice 6 ounces of preserved ginger 1 quart of Lemon Water-Ice Pound four ounces of ginger to a paste. Cut the remaining two ounces into very thin slices,and stir into the water-ice; b...
-How To Make Water-Ices And Sherbets. Part 3
Frozen Fruits Frozen fruits are mixed and frozen the same as water-ice, mashing or cutting the fruits, and using them without straining. If canned fruits are used, only half the quantity of suga...
-How To Make Water-Ices And Sherbets. Part 4
Frozen Peaches 2 pounds of peaches 1 quart of water 6 peach kernels 1 1/2 pounds of sugar Pare the peaches and take out the stones. Pound the kernels to a paste, add them to the sugar, then b...
-How To Make Jellies. Gelatine Jellies
Lemon Jelly 1 box of gelatine 1 pound of sugar 3 large lemons 1 quart of boiling water 1 pint of cold water Cover the gelatine with the cold water, and let soak one hour; then add the b...
-How To Make Fruit Jellies
Apple Jelly Lady blush or fall pippins are best for jelly. The first make a bright-red jelly, and the latter an almost white jelly. Wipe the fruit, cut it into pieces without paring or removing ...
-How To Make Fruit Jellies. Continued
Cherry Jelly For Cherry Jelly, use the pie or morello cherry, and proceed the same as for Blackberry Jelly. Cranberry Jelly 1 quart of cranberries 1 pound of sugar 1/2 pint of water ...
-How To Make Plain Cakes
Bread Cake 1 pint of bread dough 1 cup of sugar 2 eggs 2 ounces of butter 1 teaspoonful of vanilla Take the dough at the second kneading, put it into a large bowl, and add all the other...
-How To Make Buns
Spanish Bun 1/2 pound of butter 1/2 pound of sugar 1/2 pound of currants 3 eggs 1/2 pint of cream 1 gill of yeast 1 teaspoonful of cinnamon 1 nutmeg, grated 1/4 teaspoonful of mace 1 pound of...
-How To Make Fancy Cakes
In making cake, accuracy in proportioning the ingredients is indispensable. Success usually follows those who are attentive to each detail. The baking is usually the most difficult part. It is useless...
-How To Make Fancy Cakes. Part 2
Chocolate Cake 2 ounces of chocolate 4 eggs 1/2 cup of milk 1 teaspoonful of vanilla 1/2 cup of butter 1 1/2 cups of sugar 1 heaping teaspoonful of baking-powder 1 3/4 cups of flour Dis...
-How To Make Fancy Cakes. Part 3
Spice Cake 1 cup of brown sugar 1/2 cup of molasses 1 teaspoonful of soda 3 1/2 cups of flour 1 tablespoonful of cinnamon 1 cup of thick, sour cream 1 tablespoonful of allspice 1 pound of raisin...
-How To Make Fancy Cakes. Part 4
Sponge Cake 6 eggs Weight of the eggs in sugar Half the weight of the eggs in flour Juice and rind of one lemon After weighing the sugar and flour, separate the eggs. Beat the yolks and...
-How To Make Fruit Cake
10 eggs 1 pound of sugar 1 pound of butter 1 1/2 pounds of currants 1 1/2 pounds of raisins 3/4 pound of citron 1 pound of flour 1 nutmeg 1 teaspoonful of allspice 1/2 teaspoonful of cloves 1...
-How To Make Molasses Cake
1 cup of New Orleans molasses 2 tablespoonfuls of butter, melted 1 cup of boiling water 1 teaspoonful of soda or saleratus 3 cups of flour 1 tablespoonful of ginger Dissolve the soda or...
-How To Make Gingerbread
1/2 pound of butter 1/2 pound of sugar 3 pints of flour 6 eggs 1 pint of New Orleans molasses 2 tablespoonfuls of ginger 1 teaspoonful of cinnamon 1 pint of milk 1 teaspoontul of soda ...
-How To Make Layer Cake
1/2 pound of butter 5 eggs 6 ounces of flour 1/4 teaspoonful of mace 1/2 pound of sugar 2 ounces of corn-starch 1 teaspoonful of vanilla 2 tablespoonfuls of sherry 1 teaspoontm of bakin...
-Cream Sponge Cake
6 eggs Their weight in sugar, and half their weight in flour Put the eggs on one side of the scale and balance with the sugar. Turn the sugar into a bowl, remove three eggs and balance the remainin...
-How To Make Plain Cookies
1 cup of sugar 1/2 nutmeg, grated 1/2 pint of milk 1/2 cup of butter 1 teaspoonful of baking-powder Sufficient flour to make a dough 2 eggs Beat the butter to a cream; add the sugar and be...
-How To Make Jumbles And Tarts
Jumbles No. 1 1/2 pound of butter 9 ounces of flour 1 teaspoonful of vanilla 1/2 pound of powdered sugar 2 tablespoonfuls of sherry 3 eggs Beat the butter to a cream; add the sugar grad...
-How To Make Jumbles And Tarts. Part 2
Scotch Cakes 1 pound of flour 3/4 pound of butter 1 pound of sugar 3 eggs 1 tablespoonful of cinnamon Mix the flour and butter, and rub well with the hands, then add the sugar, then the eg...
-How To Make Jumbles And Tarts. Part 3
Chocolate Eclairs Prepare the batter the same as for Cream Puffs. Put it into a pastry-bag, and press it out upon well-buttered tins. By pressing the bag firmly, and drawing it very slowly towards ...
-How To Make Icings Or Frostings
Plain Icing Whites of two eggs 1 teaspoonful of lemon juice 1/2 pound of powdered sugar Place the eggs in a refrigerator or some very cold place one hour before using. Break them carefully and b...
-Candies
Chocolate Caramels No. 1 1/4 pound of chocolate 2 tablespoonfuls of molasses 1/2 cup of milk 1 pound of brown sugar Butter the size of an egg 1 teaspoonful of vanilla Put the whole into a gra...
-Fruits
Fruit should be served as fresh as possible, the large fruits cold. The small acid fruits are rendered more acid by being chilled. Fresh, ripe fruit is particularly wholesome if taken in the early par...
-Fruits. Continued
Watermelon A watermelon should be thoroughly chilled before serving; then cut it into halves. Cut a thin slice off each end to make it stand firmly on the platter. Scoop out in egg-shaped pieces wi...
-Canning And Preserving
Canning The process of canning the different kinds of fruit varies but little, except in the amount of sugar used. None but perfectly sound and fresh fruits should be used for this purpose. They ma...
-Canning And Preserving. Continued
Peaches Proceed precisely the same as for Apples. Pears Proceed precisely the same as for Apples. Bartletts are best for canning. Pineapple Pare the pineapple, take out the eyes...
-How To Make Marmalades Or Jams
Blackberry Jam Put the blackberries into a porcelain-lined kettle, stand them over a very moderate fire until thoroughly heated, then press them through a sieve. Measure the liquid, and to every pi...
-Pickling
Sweet Pickles Sweet pickles should be rich, and sufficiently cooked to keep without being hermetically sealed. Spiced Peaches 7 pounds of peaches 4 pounds of sugar 1 pint of vinegar 1/2 o...
-Pickling. Part 2
Chow Chow 1/2 pound of English mustard 1/2 ounce of turmeric 2 tablespoonfuls of mustard seed 1 quart of string beans 1/2 gallon of vinegar 1 cup of sugar 1 gill of salad oil 1 head of cau...
-Pickling. Part 3
Pickled Onions Pour boiling brine over the small button onions, let them stand twenty-four hours, then drain, and cover with hot vinegar spiced to taste. Small Cucumber Pickles Wash and w...
-How To Make Catsups
Cucumber Catsup For this, choose large, ripe cucumbers. Pare, remove the seeds, and grate. To every pint of this pulp allow: 1/2 pint of cider vinegar 1/4 teaspoonful of cayenne 1 teaspoonful...
-How To Make Drinks. Coffee
The coffee tree is a native of southern Arabia and Abyssinia, and is cultivated in various parts of the world where the temperature is sufficiently high and uniform. The seeds are inclosed in the frui...
-Tea
Tea is the dried leaves of the tea-plant, a hardy shrub growing chiefly in China. The leaves are picked in May and June of each year, a plant yielding good leaves from four to five seasons. The good, ...
-How To Make Cocoa
Cocoa, or chocolate nuts, are the seeds of Theobroma Cacao, a handsome tree from fifteen to twenty feet in height, growing in Mexico, the West Indies, and South America. These seeds, or cacao beans, a...
-Racahout Powder
1 pound of rice flour 1 pound of confectioners' xxx sugar 1 ounce of powdered salep 1 pound of cocoa 2 ounces of arrowroot 2 ounces of sugar of milk 1 vanilla bean Mix and thoroughly rub toge...
-Raspberry Vinegar
Put two quarts of raspberries into a stone jar, and pour over them one quart of good cider vinegar. Cover and stand aside for two days, then drain off the liquid without mashing the berries, pour it o...
-Things In The Kitchen And Pantry
It is impossible to give any directions, except in a general way, regarding the kitchen and pantry. Both should be light, airy, and well furnished with convenient and labor-saving utensils. A wide, ro...
-Things In The Kitchen And Pantry. Continued
Tin Ware 1 apple corer 1 asparagus boiler I two quart covered pail 1 small funnel 3 ice-cream moulds 1 heavy wire broiler for steaks 1 four-quart covered pail 1 quart graduated me...
-Gathered Crumbs
Lemon Butter 1 pound of powdered sugar Whites of four eggs 1/4 pound of butter Yolks of six eggs Rind of one and juice of two lemons Beat the yolks of the eggs, sugar, and butter together unt...
-How To Stop Bleeding
If the blood comes from a wound in jets or spirts be quick or the person may bleed to death in a few minutes, because the artery is severed. Tie a handkerchief loosely around near the part between the...
-How To Resuscitate The Drowned
As soon as the body is removed from the water, press the chest suddenly and forcible downward and backward and instantly discontinue the pressure. Repeat this without intermission until a pair of bell...
-Antidotes For Poisons
If any poison is swallowed, drink immediately a half-glass of tepid water with a heaping teaspoonful each of common salt and ground mustard. This vomits as soon as it reaches the stomach, but for fear...
-Miscellaneous
Cranberries will keep all winter in a keg of water. Clean brass kettles before using with salt and vinegar, to avoid being poisoned by the verdigris. A few drops of oil of lavender here and ther...
-How To Lard
Larding pork should be salt, solid, and clear fat without any streaks of lean. Cut into thin even slices, and cut these slices into long narrow strips, that will fit the larding-needle you intend to u...
-How To Lard With Truffles
Cut the truffles into tiny blocks, insert the truffle-needle (a hollow needle with a sharp point and a wire rod to push the truffle through) under the skin, and just a little into the flesh. Now put a...
-How To Fry
Frying, though one of the most common of the culinary operations, is one that is least commonly performed perfectly well. It often results in burning the outside, while the inside is cold, or serving ...
-How To Blanch Almonds
Shell them, throw them into boiling water, and let stand on the back part of the stove five minutes, then throw them into cold water, and rub them between the hands to remove the skins. How To ...
-How To Fill Oranges With Jelly
Cut a small round piece of the skin from the stem end, then with your finger loosen the pulp from the skin and gradually work your finger between the skin and pulp until you have it entirely loosened....
-How To Glace Fruits
Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner skin. Stand them in a warm place to dry. Put one pound of granulated sugar in a porcelain-lined kett...
-How To Whip Cream
Very thick cream should have an equal quantity of new milk added to it before being whipped. But moderately thick cream will whip nicely if ice cold. If you have a small crank churn (you can get them ...
-How To Make A Pastry-Bag
Fold a piece of very strong muslin (one foot square) from two opposite corners. Fell the edges tightly together, thus forming a triangular bag. Cut off the point to make an opening large enough to ins...
-Suitable Combinations Of Food
Man has not only to complete and repair the structure which constitutes his body, but has also to create heat in more or less abundance according to the climate in which he lives; consequently to keep...
-Table Of Weights And Measures
4 teaspoonfuls of liquid..... = 1 tablespoonful 4 tablespoonfuls of liquid .... = 1/2 gill, 1/4 cup, or 1 wineglassful ...
-Acknowledgement
The author takes pleasure in acknowledging her indebtedness for many valuable points embodied in this work to: Bellows' Philosophy of Eating Bartholow's Materia Medica and Therapeutics Youman...







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