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COOKING DEPARTMENT. 15
COOKING DEPARTMENT.
BISCUIT.
Baking Powder for................... 22
Cream Tartar Biscuit................ 23
Graham Gems........................ 22
Parker House Rolls.................. 22
Raised Biscuit........................ 22
Warren Tea Cakes................... 32
BREAD.
Boston Brown Bread................. 22
Buckwheat Bread................... 22
Corn Bread, No. 1................... 21
Corn Bread, No. 2.................... 21
Graham Bread....................... 22
Raised Bread, plain.................. 22
Vienna Bread........................ 21
CAKES.
Adrea’ Cup Cake..................... 25
Apple Jelly Cake..................... 25
Bath Cakes.......................... 26
Boston Soft Crackers................. 26
Brandy Snaps........................ 26
Chocolate............................ 26
Cinnamon Cake...................... 26
Citron Cake.......................... 26
Cocoa-nut Cake...................... 26
Crackers............................. 26
Cream Cakes......................... 25
Cream Crackers...................... 27
Cross Buns.......................... 26
Crullers............................. 26
Cup Cake............................ 25
Delicate Cake........................ 25
Drop Cake.......................... 25
General Directions................... 25
Ginger Snaps........................ 26
Jelly Cake............................ 25
Jumbles.............................. 26
Orange Cake......................... 25
Oyster Crackers.................... 27
Marble Cake.......................... 25
Mountain Pound Cake................ 25
Pigeon Cove Berry Cake............. 26
Pound Cake, Mountain............... 25
Seed Cake............................ 26
Silver Cake........................... 26
Soda Crackers........................ 27
Sponge Cake......................... 25
Sugar Crackers....................... 27
Wedding Cake....................... 26
DESSERT.
Almond Blanc Mange................ 27
Blanc Mange, Lemon............. 27
Charlotte Russe...................... 27
Custard............................... 27
Fruit Cream........................ 27
Ice Cream...........................27, 28
Lemon Cream........................ 27
Lemon Jelly......................... 28
Mock Cream.......................... 28
Raspberry Cream.................... 28
Vanilla Snow......................... 28
Wine Jelly.......................... 28
DRINKS.
Chocolate ........... ............... 28
Cocoa................................ 28
Coffee................................ 28
Tea.................................. 28
ENTRÉES AND MADE DISHES.
Bologna Sausages ................... 20
Chicken Croquettes.................. 19
Chicken Pie.......................... 19
Chicken Salad........................ 19
Devilled Ham........................ 19
Hashed Meat......................... 20
Irish Stew........................... 19
Lobster Salad........................ 19
Mayonnaise Sauce.................. 19
Sausage Meat........................ 20
Sausages............................. 20
Strasburg Potted Meat........... ... 19
Sweet Bread, Broiled................ 19
Sweet Bread, Stewed................. 19
Veal Pot Pie......................... 19
Veal, Pressed........................ 19
FISH.
Baked Fish........................... 16
Boiled Fish.......................... 16
Clam Chowder......,................ 17
Clam Fritters........................ 17
Fried Fish............................ 16
Fish Chowder........................ 16
Lobster.............................. 17
Fried Oysters........................ 17
Oyster Pie.......................... 17
Pickled Oysters...................... 17
Scalloped Oysters.................... 17
Stewed Oysters..................... 16
MEATS.
Beef, Boiled...... ................... 17
Beef, Roast........................... 17
Beef Steak........................... 17
Beef Steak with Onions.............. 17
Keep Fresh Meat, To............... 18
Mutton, Haricot...................... 18
Mutton, Roast........................ 18
Pickle Meat, To...................... 18
Pork, Roast.......................... 18
Veal, Roast........................... 18
Venison, Saddle of, Roast..... ...... 18
PIES.
Apple Pie............................ 24
Cocoa-nut Cup Custard.............. 35
Cocoa-nut Pie........................ 24
Crumb Pie........................... 24
Custard Pie........................ 24
Filling for Mince Pies................ 24
Lemon Pie.......................... 24
Mince Pie........................... 24
Orange Tartlets...................... 24
Paste for Pies..................____ 23
Paste to Cover Pies................. 23
Peach Pie............................ 24
Puff Paste for Pies................... 23
Pumpkin Pie......................... 24
Rhubarb Pie......................... 25
Sliced Apple Pie..................... 24
Squash Pie........................... 24
Washington Pie...................... 24
POULTRY.
Chicken, Boiled...................... 18
Chicken, Broiled........ ............ 18
Chicken, Fricasseed.................. 19
Chicken, Roasted.................... 19
Ducks and Geese..................... 19
Pigeons, Boiled...................... 19
Seasoning for Stuffing................ 18
Turkey, Boiled....................... 18
Turkey, Hashed..................... 18
Turkey, Roast....................... 18
PUDDINGS.
Baked Apple Pudding................ 23
Bird's-nest Pudding.................. 23
Cocoa-nut Pudding.................. 23
Corn Starch Pudding................. 23
Cottage Pudding..................... 23
Green Gooseberry Pudding......... 22
Hard Times Pudding................ 22
Lemon Pudding...................... 22
Orange Pudding.................... 22
Plum Pudding....................... 23
Potato Pudding...................... 23
Rice or Sago Pudding................ 23
Tapioca Pudding.................... 23
Troy Pudding........................ 23
Winter Pudding...................... 23
SAUCES FOR PUDDINGS.
Chocolate Sauce...................... 23
Clear Sauce.......................... 23
Hard Sauce.......................... 23
Kennebago Sauce........... ........ 23
SOUPS.
Clam Soup.......................... 16
Economical Soup..................... 16
Macaroni Soup...................... 16
Oyster Soup......................... 16
Pea Soup, No. 1...................... 16
Pea Soup, No. 2...................... 16
Potato Soup.......................... 16
Stock for Soups..................... 16
Tomato Soup......................... 16
Vermicelli Soup..................... 16
VEGETABLES.
Cauliflower.......................... 20
Macaroni.........................___ 20
Potato Croquettes................... 20
Potatoes, Lyonnaise.................. 20
Potatoes, Saratoga.................. 20
Potatoes, Stewed..................... 20
Rice, Boiled.......................... 20
Succotash............................ 20
Summer Squash...................... 20
Tomatoes, Baked.................... 20
Tomatoes, Stewed................... 20
Turnips, Mashed..................... 20
Winter Squash....................... 20
YEAST.
Compressed Yeast.................... 20
Hop Yeast........................... 21
Potato Yeast......................... 21
Stock or Malt Yeast.................. 21
16
THE FRIEND OF ALL.
SOUPS.
Stock for Soups.—Take lean beef and cold water in the proportion of one pound of beef to one quart of water, and place in a soup-kettle over the fire; when it boils add one cup of cold water; remove the scum ; then place over a mo derate fire and let it slowly simmer four or five hours. This stock may be used for any soup in which meat-broth is desired. It may be thick ened with barley, rice, macaroni or vermicelli, or by adding canned tomatoes and serving with j small cubes of toasted bread.
Tomato Soup.—One quart tomatoes; boil half an hour with two quarts of water; rub through a colander; add salt and pepper to taste; rub together a large tablespoonful of butter and a tablespoonful of flour or farina, then add a little water, and stir into the soup; let it boil up, and then serve. Canned tomatoes may be used for this soup, and it can be made at the shortest notice.
Pea Soup No. 1.—Soak one quart dried split peas in water over night; in the morning drain them and add three quarts of water and one pound of salt pork; boil slowly four or five hours; add salt and pepper. Season with celery if you like.
Pea Soup No. 2.—Beef three pounds, water five quarts, six large carrots, six good turnips, three large onions, salt sufficient; put it on a good slow fire, let it boil three hours, then strain all the broth from meat and vegetables, and then add three pounds of split peas to the broth; set it on a slow fire for two hours, stirring often, so that all the peas will dissolve; take one pound fresh sausage-meat, fried to a crisp, and fried bread-crumbs; put all together, add a few fine herbs, and serve hot.
Economical Soup.—Put into a saucepan one pound pieces of stale bread, three large onions sliced, a small cabbage cut fine, a carrot and tur nip, and a small head of celery (or the remains of any cold vegetables), a tablespoonful of salt, a tablespoonful of pepper, a bunch of parsley, a sprig of marjoram and thyme. Put these into two quarts of any weak stock (the liquor in which mutton has been boiled will do), and let them boil for two hours; rub through a fine hair-sieve, add a pint of new milk, boil up, and serve at once.
Macaroni Soup.—Four pounds of lean beef, four quarts of water, carrot, turnip, onions; set it for four hours till all mix together; strain it all through a sieve; have two pounds of maca roni broken into pieces one inch long; put all into a saucepan together, and let it boil for ten minutes, and serve hot.
Vermicelli Soup. —Take four pounds of lamb,
removing all the fat, one pound of veal, a slice of corned ham, and five quarts of water. Cut up the meat, put in a quart of water, and let it heat very gradually, all the while closely cov ered. In an hour add four quarts of boiling water, and cook till the meat is in shreds. Sea son with salt, sweet herbs, a little Worcestershire sauce, boil in the soup ten minutes, strain, and put back on the fire. Then add a third of a pound of vermicelli which has been boiled in clear water till tender. Boil up once, and serve.
Oyster Soup. — To each dozen or dish of oysters put half pint of water, milk one gill, butter half ounce, powdered crackers to thicken; bring the oysters and water to a boil, then add the other ingredients previously mixed together, and boil from three to five minutes only. Season with pepper and salt to taste.
Clam Soup.—For fifty clams take two table- spoonfuls of butter, one quart of milk and a half pint of water. Drain off the clam-liquor and put over the fire with a few peppercorns, some cay enne pods, and a little mace and salt. Let it boil ten minutes, put in the clams and boil half an hour, keeping the pot closely covered ; then add the milk, previously heated to scalding, not boiling, in another vessel. Boil up again, and add the butter, being careful the soup does not burn. Serve without delay.
Potato Soup.—Peel a small measure of pota toes, boil till soft with a small piece of celery and two or three peppercorns in salted water; strain through a colander; add a small piece of butter.
FISH.
Fish to be Boiled should be put into cold water, sewed in a cloth if you have no fish-kettle. Boil until the bones can be easily removed. It should be served with drawn butter and capers.
Fish to be Fried should be rolled in flour, meal or cracker-crumbs before being put into the hot lard, butter or salt pork.
Fish to be Baked should be stuffed and sewed up, then laid in a pan with a little water and a few slices of salt pork under and around the fish. Blue-fish, bass, cod and shad are suitable for baking.
Fish Chowder.—Have the fish cut into steaks, and a quarter pound of fat salt pork chopped. j Place with some slices of onion in a saucepan or kettle, and when browned have four pota toes sliced; lay a slice of fish upon the pork and onions, then potatoes, then fish, until all is in, when it should boil thirty minutes in three quarts of water. Soda-crackers should be soaked in one pint milk, and when the chowder is almost done pour them into it.
Stewed Oysters. — Three quarts oysters well drained; boil the liquor and skim it; add one
COOKING DEPARTMENT. 17
quart milk, half dozen Boston crackers rolled fine, pepper and salt if needed. Let it come to a boil, and then put in the oysters and boil for two or three minutes. Add a bit of butter before the stew is served.
Fried Oysters.—The oysters should be drained and laid upon a cloth. Dip each oyster in beaten tgg and then in pounded cracker or corn-meal; then fry in butter and lard mixed.
Scalloped Oysters.—Oysters should be laid in a buttered pan with a thin layer of pounded cracker, then a layer of oysters, and so on till the dish is full. Season with pepper, mace, a tum bler full of the liquor, a little Sherry wine, or more of the liquor poured over the dish; then bake in a quick oven.
Clam Fritters.—Take a dozen clams cut small, a pint of milk and three eggs. Add the liquor from the clams to the milk; beat up the eggs and put in with salt and pepper, and flour enough for thin batter; then put in the chopped clams. Fry quickly in hot lard. A tablespoon- ful will make a fritter.
Or, dip the whole clams in batter, and fry in the same way.
Clam Chowder.—Fry a few slices of fat pork crisp, and chop to pieces. Put some of these in the bottom of a pot, and on them a layer of clams; sprinkle on pepper and salt, and plenty of butter; then put in a layer of chopped onions, and then one of crackers split and wet in milk, then a little of the fat in which the pork was fried. Then a new succession in the same way, until the pot is nearly full. Cover with water, keep closely covered, and boil three quarters of an hour. Drain off the liquor, put the chowder into the tureen, and the liquor again into the pot. Thicken this liquor with flour or pounded crackers; add catsup, wine or spice to your taste, and pour this gravy over the chowder in the tureen. Pickled walnuts or butternuts go well with it.
Oyster Pie. — With a rich puff-paste of the usual thickness line a pudding-dish, and fill with crusts of dry bread or crackers, or a folded towel. Make the top crust or cover of this mock-pie very thick, heavily ornament the edges, and butter the edges of the dish so that this heavy lid may be easily lifted off. Then bake. Cook the oysters as for a stew, but put in two eggs and a spoon ful of cracker-crumbs or flour. Stew them about five minutes just before the pie is baked enough. Lift the top crust, remove the towel or other tem porary contents, pour in the smoking oysters, and serve hot.
Or, make a rich oyster stew, put in a baking- dish and cover with puff-paste, and bake half an hour in a moderate oven. On this plan the oys ters bake as long as the crust, and of course are not as good as on the other plan.
Pickled Oysters. — Take one hundred large oysters, a pint of white-wine vinegar, some mace, peppers and cloves, and a large red pepper. Put the oysters, with their liquor, into a porcelain kettle, salt to taste, and heat slowly till the oys ters nearly boil. Take out the oysters with a skimmer, and let them cool in a jar. Add the vinegar and spices to the liquor remaining in the kettle. Let them fairly boil, and pour, scalding hot, over the nearly cold oysters. Cover the jar in which you have put them, and set away in a cool place. Next day put the contents into glass jars with tight tops, and keep them cool and dark.
Lobster.—If you are to boil your own, take a lively one, not too large, see that his claws are well tied, and pop him into a pot of boiling water into which you have put a handful of salt. He may not like it at first, but will soon lie still. Keep him till he turns the regulation red, and lay him, face down, in a sieve. When dry and cold, split open the body and tail, and crack the claws to get the meat. Reject the “ lady-fingers” and the head. Eat with Durkee‘s or some other good dressing.
For Lobster Salad, see under Entrées.
MEATS.
Fresh meats should be put into boiling water except for soups, when the water should be cold.
Salt meats should be thoroughly washed and put into cold water.
Boiled meat is better for being left in the wa ter in which it has been boiled till cold.
Beef Boiled. — The round is the best boiling piece. Put the meat in the pot, with water enough to cover it; let it boil very slow at first —this is the great secret of making it tender; take off the scum as it rises. From two to three hours, according to size, is the rule for boiling.
Roast Beef. — The sirloin is considered the best for roasting. Spit the meat, pepper the top, and baste it well while roasting with its own dripping, and throw on a handful of salt. When the smoke draws to the fire, it is near enough; keep the fire bright and clear. From fifteen to twenty minutes to the pound is the rule for roasting.
Beef Steak.—The inside of the sirloin makes the best steak; cut about three quarters of an inch thick. Have the gridiron hot, put on the meat and set it over a good fire of coals ; turn them often. From eight to ten minutes is the rule for broiling.
Beef Steak with Onions.—Prepare a rump steak by pounding it till quite tender; season with salt, pepper and fresh butter. Put in the steak and fry it; when brown on one side turn it over; do not let it scorch. When nicely done
2
18 THE FRIEND OF ALL.
take it up, put a little flour over the steak, then | add gradually a cup of hot water, seasoned with more salt and pepper if necessary ; then put the water over the fire and boil again, and pour over the steak.
Peel two dozen onions; put them on to boil with about two quarts of water an hour before the steak is put on to fry. When the steak is done, cut them up, put them in the frying-pan, season well with salt, pepper and butter, sprinkle with flour, stir all well together, place over the fire; stir often to prevent scorching; when they are a little brown and soft, turn them over the steak.
Mutton Roast — The loin, haunch and saddle of mutton and lamb must be done the same as beef. All other parts must be roasted with a quick, clear fire ; baste it when you put it down, I and dredge it with a little flour just before you take it up. A leg of mutton of six pounds will require one hour to roast before a quick fire.
Mutton Haricot — Take a loin of mutton, cut it into small chops, season it with ground pep per, allspice and salt, let it stand a night, and then fry it. Have good gravy well seasoned with flour, butter, catsup and pepper, if necessary. Boil turnips and carrots, cut them small, and add to the mutton stewed in the gravy, with the yelks of hard-boiled eggs, and forced-meat-balls. Pork Roast—Take a leg of pork and wash it clean; cut the skin in squares; make a stuffing of grated bread, sage, onion, pepper and salt, moistened with the yelk of an egg. Put this un der the skin of the knuckle, and sprinkle a little powdered sage into the rind where it is cut; rub the whole surface of the skin over with a feather dipped in sweet-oil. Eight pounds will require about three hours to roast it.
The Shoulder, Loin or Chine, and Spare- rib are roasted in the same manner.
Saddle of Venison Roast — The saddle is the best piece for a small roast. Soak in water over night; remove all the skins. Insert small pieces of pork, then wrap the piece in a cloth saturated with vinegar, and set away for a day. Lay some slices of salt pork in the pan with some dry bread-crusts, salt the meat thoroughly and put into the pan, add a little water, half a cup of cream, baste very often, and roast in a quick oven.
Veal Roast — Pursue about the same course as in roasting pork. Roast before a brisk fire till it comes to a brown color; then lay it down, baste it well with good butter and, when near done, with a little flour.
Fresh Meat — To KEEP A Week OR Two IN Summer.—Farmers or others living at a distance from butchers can keep fresh meat very nicely for a week or two by putting it into sour milk
or buttermilk, placing it in a cool cellar. The bone or fat need not be removed. Rinse well when used. In cooking, four pounds of beef lose one pound by boiling, one pound five ounces by roasting, and one pound three ounces by baking: four pounds of mutton lose fourteen ounces by boiling, one pound six ounces by roasting, and one pound four ounces by baking.
To Pickle Meat in One Day. — Get a tub nearly full of rain or other soft water, put two pieces of thin wood across it and set the beef on them at about the distance of one inch from the water. Heap as much salt as will stand on the beef and let it remain twenty-four hours, then take off the beef and boil it, and you will find it is completely impregnated by the salt, the water having drawn it through the meat.
POULTRY.
Stuffing, Seasoning for. — One pound of salt, dried and sifted, half an ounce of ground white pepper, two ounces of dried thyme, one ounce of dried marjoram, and one ounce of nut meg. When this seasoning is used, parsley only is required to be chopped in sufficient quantity to make the stuffing green. The proportions arc a half pound of bread-crumbs, three eggs. a quarter pound of suet, a half ounce of seasoning, and the peel of half a lemon grated.
Turkey Boiled.—Clean the turkey, fill the crop with stuffing, and sew it up. Put it over the fire in water enough to cover it; let it boil slowly ; take off all the scum. When this is done, it should only simmer till it is done. Put a little salt into the water, and dredge the turkey in flour before boiling.
Turkey Roast.—A good-sized turkey should be roasted two and a half or three hours—very slowly at first. If you wish to make plain stuf- fing, pound a cracker or crumble some bread very fine, chop some raw salt pork very fine, sift some sage (and summer savory or sweet marjo ram, if you have them in the house and fancy them), and mould them all together, seasoned with a little pepper. An egg worked in makes the stuffing cut better.
Turkey Hashed.—Take meat from boiled fowls, chop fine, put in saucepan, with seasoning to suit taste. Serve on toast.
Chicken Boiled.—A chicken should be boiled the same as a turkey, only it will take less time— about thirty-five minutes is sufficient. Use the same stuffing, if any, and serve up with parsley or egg-sauce.
Chicken Broiled. — Slit them down the back
and season with pepper and salt; lay them on a
clear fire of coals, the inside next the fire till
half done, then turn and broil to a fine brown
I color. Broil about thirty-five minutes.
COOKING DEPARTMENT. 19
Chickens Fricaseed. — Take two large young chickens, cut in small pieces, put in cold water for one hour to take all the blood out, then put in saucepan to parboil for half an hour, then take from saucepan, drained well; have ready one quart good fresh cream, two ounces good butter, one ounce of flour, all well mixed together; put in saucepan with the chickens ; put on the fire to boil tender; season with pepper and salt. Serve with toast bread in the bottom of the dish.
Chicken Roast—Chickens should be managed in roasting the same as turkeys, only that they require less time. From an hour to an hour and a half is long enough.
To roast fowls the fire must be quick and clear. If smoky it will spoil both their taste and looks. Baste frequently, and keep a white paper pinned on the breast till it is near done.
Ducks and Geese Roast.—Take sage, wash and pick it, and an onion; chop them fine, with pepper and salt, and put them in the belly ; let the goose be clean picked, and wiped dry with a cloth, inside and out; put it down to the fire, and roast it brown. Ducks are dressed in the same way. For wild ducks, teal, pigeons and other wild fowl use only pepper and salt, with gravy in the dish.
Pigeons Boiled.—Boil them about fifteen min utes by themselves ; then boil a piece of bacon. Serve with slices of bacon and melted butter.
ENTRÉES AND MADE DISHES.
Mayonnaise Sauce. — The yelks of two eggs well beaten; one teaspoonful salt; one table- spoonful mustard; about half a pint sweet- oil poured in dry by drop, beating all the time. Thin the whole with lemon-juice or vinegar as prepared. A little cayenne pepper may be used. This dressing is suited for chicken, lobster or other salad.
Chicken Salad.—To one chicken cut up in small squares (light and dark meat may be used) take three quarters of the bulk in chopped celery; for the dressing, the yelk of one raw egg well beaten; add the oil a drop or two at a time, beat ing well. Any amount of oil may be used in this way so long as the mixture remains stiff. Then add salt, mustard, pepper and vinegar to taste. If lettuce is used, the pieces must be well dried and broken, not cut.
Lobster Salad.—Take inside of large lobster, mince fine, take yelk of two eggs boiled hard and mashed fine, with four tablespoonfuls of sweet-oil; pepper, salt, vinegar and mustard to taste ; mix well; add celery or lettuce to taste; then, when serving, garnish with hard boiled eggs.
Chicken Croquettes.—Take a chicken thoroughly boiled and chop fine ; add half a cup cracker-
crumbs ; season with salt, pepper, chopped pars ley ; add two cups drawn butter or chicken-broth ; make into croquettes ; fry to a delicate brown, and serve on a napkin.
Sweetbreads (Stewed). — Wash, then parboil, cut into small pieces, stew in a little water un til tender; add a teaspoonful of flour, a piece of butter, and then boil up once. Serve with toast.
Sweetbreads (Broiled).—Parboil, rub with but ter, and broil; turn often, and dip in butter that they may not become dry.
Pressed Veal.—Boil three pounds of veal un til very tender; remove from the kettle and chop fine. Season with salt and pepper; add three quarters of a pound of balied ham chopped. Let the hot broth be poured over the whole and well mixed in a bowl or mould, and then set away until cold and in shape.
Devilled Ham.—Take a pint of chopped ham with a little fat; mix a dessertspoonful of mus tard with a little water, add it to the ham with a spoonful of butter, and put in a pan over the fire ; stir till heated through ; pour in a bowl or mould, and set away to cool.
Chicken Pie.—Take one pair of good young chickens, cut in small pieces, season with pepper and salt and small strips of salt pork, put in saucepan with water to cover it, boil for half an hour, add flour and butter to thicken the gravy; have ready a large dish lined with paste ; put all in the dish, and cover with a good rich paste. Bake for half an hour.
Veal Pot-Pie.—Take two pounds of best veal, cut in small pieces, half pound of salt pork sliced thin, four quarts of cold water; pepper and salt all, put on the fire; after boiling for one hour have three pounds of light bread dough, pick small pieces, say one-ounce pieces, put in saucepan with the veal and pork, and let it boil for twenty minutes. Serve as soon as taken from the fire.
Strasburg Potted Meat.—Take one and a half pounds of the rump of beef, cut into dice, put it in an earthen jar, with quarter pound of butter ; tie the jar close up with paper, and set over a pot to boil; when nearly done, add cloves, mace, allspice, nutmeg, salt and cayenne pepper to taste ; then boil till tender, and let it get cold ; pound the meat with four anchovies mashed and boned, add a quarter pound of oiled butter, work it well together with the gravy, warm a little, and add cochineal to color; then press into small pots, and pour melted mutton suet over the top of each.
Irish Stew.—Take four pounds of good breast of fat mutton, cut in small pieces; two large white onions ; ten large potatoes, well peeled and sliced; put all in saucepan together, with fine herbs, pepper and salt to suit—a little salt pork is a
20
THE FRIEND OF ALL.
good addition—half pound flour, quarter pound good fresh butter, well rubbed together, and let it boil for one hour and have it well cooked.
Hashed Meat.—Take two pounds of fat corned beef, well boiled and cold; one pound of well boiled potatoes, cold; one large white onion ; put in chopping-tray, mince it fine, put all in saucepan together, add two ounces butter, pepper and salt to taste; add boiling water to make it soft; set it on a slow fire, stirring it often. When well stewed, serve hot. It makes a fine relish for breakfast.
Bologna Sausages. — Take thirty pounds of chopped meat, eight ounces fine salt, two and a half ounces of pepper, two teacups of sage, and one and a half cups of sweet marjoram, passed through a fine sieve, or, if preferred, thyme and summer savory can be substituted for the latter.
Sausages (Bologna)—Take equal quantities of bacon fat and lean beef, veal, pork, and beef suet; chop them small, season with pepper, salt, etc., with sweet herbs and sage rubbed fine. Have well washed intestines, fill and prick them ; boil gently for an hour, and lay on straw to dry.
Sausage-Meat.—Take two pounds of lean meat, one pound of fat pork, chop fine, and mix with two tablespoonfuls of black pepper, one of cloves, seven of powdered sage and five of salt.
VEGETABLES.
Vegetables as a rule are improved by lying in cold water a while before being put into boiling water. Green corn and peas require to be cooked from 15 to 30 minutes ; asparagus, 20 to 40 min utes ; spinach, 10 to 20 minutes; parsnips, 30 minutes to 1 hour ; cabbage, 45 minutes ; beets, 1 hour to 2 hours ; lima-beans (large), 40 min utes ; string-beans, 1 hour to 2 hours.
Succotash.—Take one dozen ears of corn, cut the grains from the cob, add one quart of lima beans, and mix with the corn ; put it on to boil in three quarts of water with one pound of pork cut; add black pepper and salt to taste. When the water has boiled away to one half the original quantity, serve in a tureen as soup.
Baked Tomatoes.—Wash the tomatoes, take out the seed, make a dressing of crumbs of bread and onions chopped fine; add salt, butter and pepper. Bake and serve hot.
Stewed Tomatoes.—Scald the tomatoes with hot water, take off the skins, put them in ah earthen vessel, strain off the water, and add but ter, salt and pepper to taste.
Mashed Turnips.—Wash turnips, boil well, take them up in the colander, press out all the water, mash very fine; season with salt, butter and sugar. Serve hot with trimmings.
Macaroni Boiled.—Take two pounds, break in small pieces, put in warm water to steep one
hour, drain off, put in saucepan with two quarts fresh cream, with grated cheese ; season with red pepper.
Rice Boiled.—To boil rice take one cupful and wash it three times, letting it stand a few mo ments in the third water; put it then into three quarts of boiling water with a little salt; after boiling twenty minutes pour into a colander; then serve.
Saratoga Potatoes.—Peel and put whole into cold water. After remaining an hour slice very thin and throw into cold water for half an hour, then drain and dry. Throw the slices into a kettle of boiling lard, a handful at a time. As soon as they begin to brown, skim them out and sprinkle a little salt over them.
Stewed Potatoes.—Set two ounces of butter in a pan over the fire ; when melted put the sliced or chopped boiled potatoes into it, adding a little milk or cream and stirring for about ten minutes.
Lyonnaise Potatoes.—To a quart of cold sliced potatoes, placed in a pan, add two tablespoon- fuls of butter and a little sliced onion, and fry brown; when done, salt and pepper and add a little butter.
Potato Croquettes.—Mash a quart of boiled potatoes, add salt, pepper and butter, mix in also two beaten eggs; make into rolls or balls, and fry in hot lard. A little milk may be used if too stiff.
Cauliflower .with Cream Sauce.—Boil the cauli flower, which should be washed, trimmed and tied in a piece of coarse net or muslin. The water should be salted and the cauliflower placed stem end up. Prepare in a saucepan one cup of scalding milk, one tablespoonful of corn-starch wet with cold water, two tablespoonfuls of butter; pepper and salt to taste. Drain the cauliflower, remove the net and place in a deep dish, flower end up ; pour over the boiling sauce.
Winter Squash.—Pare and take out the seeds, cut into pieces, place in cold water for about one hour; boil until soft; drain off the water thoroughly and mash, stirring in a spoonful of butter, then salt and pepper.
Summer Squash. — Quarter summer squashes, place in cold water ten minutes ; boil until ten der (about twenty minutes), remove the skins, mash, pressing all the water out; add butter, salt and pepper ; serve hot. Some persons pare the squashes before boiling.
YEAST.
Recipes in this department may be proportion ally reduced whenever a smaller quantity only is needed.
Compressed Yeast.—This yeast, so extensively used in Europe, is obtained by straining the common yeast in breweries and distilleries until
COOKING DEPARTMENT.
21
a moist mass is obtained, which is then placed in hair bags, and the rest of the water pressed out until the mass is nearly dry. It is then sewed up in strong linen bags for transportation. It will keep a long time, and is very highly esteemed by bakers. See Vienna Bread.
Hop Yeast—Boil nine ounces of hops with three pails of water; put nine pounds of good flour in a tub, and strain enough of the hop-water over it to make it into a stiff paste; beat it up thor oughly ; strain in the rest of the hop-water into the paste; let it stand until lukewarm ; then add four and a half quarts stock yeast. It will rise one to three inches, but do not disturb it until it drops.
Stock or Malt Yeast—Boil twelve ounces of good hops with four pails of water for about five min utes ; then strain off enough of the liquid among eight pounds of good sifted flour in a tub to ren der it into a stiff paste, working it up thoroughly with a clean stick; then add the rest of the li quid to the paste; let it stand till lukewarm, and pulverize any remaining lumps with your fingers. Now add about eight pounds malt and six quarts stock yeast; allow it to work in a warm place till it rises and falls again, which will occupy from eight to twelve hours; strain through a hair sieve and stand in a cool place. In warm weather four gallons cold water might be added to the above previous to stocking it away.
Potato Yeast—Pare and boil six potatoes and mash through a colander; mix with six table- spoonfuls of flour; pour on this a quart of boil ing water (the water in which the potatoes were boiled is the best), add half a teacupful of sugar, a tablespoonful of salt; when cool mix in a tea- cupful of home-made yeast or half as much brew- er‘s yeast.
BREAD.
To make good bread, three things are neces sary—good flour, good yeast and careful baking.
Corn-Meal Bread, No. 1.—Take two quarts of corn meal, with about a pint of (thin) bread-sponge, and water enough to wet it; mix in about half a pint of wheat flour and a tablespoonful of salt; let it rise and then knead well the second time. Bake one and a half hours.
Corn-Meal Bread, No. 2.—Mix two quarts of new corn meal with three pints of warm water; add one tablespoonful of salt, two tablespoonfuls of sugar and one large tablespoonful of hop yeast: let it stand in a warm place five hours to rise; then add one and a half teacupfuls of wheat flour and a half pint of warm water. Let it rise again one and a half hours, then pour into a pan well greased with sweet lard, and let it rise a few min utes. Then bake in a moderately hot oven one and a half hours.
Vienna Bread.—The proportions of Vienna bread, confessedly inferior to none in the world, are: Flour, one hundred pounds; water and milk, nine gallons; salt, six pounds four ounces; pressed yeast, eighteeen pounds twelve ounces. According to Prof. Horsford, good fresh mid dlings flour will compare favorably with the av erage Hungarian flour used in Vienna. The fresh pressed yeast is obtained by skimming the froth from beer-mash in active fermentation. This contains the upper yeast, which must be re peatedly washed with cold water until only the pure white yeast settles clear from the water. This soft, tenacious mass, after the water has been drawn off, is gathered into bags and sub jected to hydraulic pressure, until there remains a semi-solid, somewhat brittle, dough-like sub stance, still containing considerable water. This is the pressed yeast, which will keep for eighty days in summer, and much longer on ice. For use it should be fresh and sweet.
The mixing is commenced by emptying the flour-sacks into a zinc-lined trough about two and a half feet wide and eight feet long, half round in form. Then with a pail holding about five gallons, equal parts of milk and water are poured, and left to stand until the mixture at tains the temperature of the room, between 700 and 8o° Fahr. It is then poured into one end of the trough and mixed by the bare hand with a small portion of the flour to form a thin emul sion. The pressed yeast is next crumbled finely in the hands, and added in the proportion of three and a half ounces to every three quarts of liquid, and then one ounce of salt in same pro portion is intermingled through the mass. The trough is now covered and left undisturbed for three quarters of an hour, and after this the rest of the flour is incorporated with the mass in the above-named proportions.
The mass of dough, being allowed to rest for two and a half hours, becomes a smooth, tena cious, puffed mass of yellowish color, which yields to indentation without rupture and is elastic. It is now weighed into pound masses, and each lump is cut by machinery into twelve small pieces, each three quarters of an inch in thick ness. Of each one of these the corners are brought together in the center and pinched to se cure them. Then the lump is reversed and placed on a long dough-board for further fer mentation, until the whole batch is ready for the oven. Before being introduced into the latter, the rolls are again reversed and restored to their original position, having considerably increased in volume, to be still further enlarged in the oven to at least twice the size of the original dough. In the oven they do not touch each other, and the baking occupies about fifteen minutes. To
22 THE FRIEND OF ALL.
glaze the surface they are touched in the process 1 of baking with a sponge dipped in milk, which, besides imparting to them a smooth surface, in creases the brilliancy of the slightly reddish cin namon color and adds to the grateful aroma of the crust.
Graham Bread.—Graham flour, three quarts; warm water, one quart; home-made yeast, one gill; molasses, one gill; salt, one tablespoonful; soda, one even teaspoonful. Let it rise slowly over night; if sufficiently light, pour into pans and bake about one hour and a half.
Raised Bread (Plain).—Three quarts flour; put two quarts in pan and mix with three pints hot water ; make into a sponge with a quarter cake of compressed yeast. In the morning knead in one quart of flour and set to rise. When light, mix again and make into loaves and bake.
Boston Brown Bread.—Take one hundred pounds of Indian meal, fifty pounds rye meal, and ten pounds flour ; sift and intermix together in the trough; strain in four gallons molasses, two gal lons ferment or yeast; dissolve one pound soda and four pounds salt in water and add that. Now add water enough to mix all rather stiff, mixing well and breaking all lumps. Now mix in water enough to form a batter sufficiently thin to re main even on top; allow it to stand two or three hours after mixing before putting it into the pans and oven, then bake from six to ten hours in a slow oven.
Buckwheat-Meal Bread.—To two quarts of sifted buckwheat meal add hot water enough to wet the same ; when sufficiently cooled, add one tea- spoonful or more of salt, half a pint of yeast, and half a teaspoonful of molasses; then add wheat flour enough to make it into loaves (it should be kneaded well); and when risen light, bake or steam it three or more hours. If this should get sour while rising, add a teaspoonful of sugar and a little saleratus, dissolved in water. For bread from Indian meal proceed in the same way, us ing it instead of buckwheat meal.
BISCUIT.
Baking-Powder for Biscuit.—Bicarbonate of soda, four pounds; cream of tartar, eight pounds. These ingredients should be thoroughly dried and well mixed, and put up proof against damp ness. Use about three teaspoonfuls to each quart of flour, mix up with cold water or milk, and put it into the oven at once.
Cream-Tartar Biscuit.—Work in three pounds sifted flour with two ounces butter; add two ounces cream tartar; dish the middle and pour in one pint milk and one pint water, previously adding one ounce soda to the milk ; mix all up briskly, but don't make it too stiff. Flatten it out; cut with a biscuit-cutter; place them on
buttered tins close together and bake in a quick oven.
Raised Biscuit—One quart milk, four potatoes boiled and mashed through a colander, six ounces lard, four teaspoonfuls sugar, one of salt, a small cup of yeast; mix all together with flour to make a stiff batter over night; in the morning add more flour (but not a stiff dough), set in a cool place to rise, and about two hours before you wish to bake them, roll out, cut in small cakes and put into pans.
Parker-House Rolls.—Two quarts flour, one table- spoonful sugar, half a teaspoonful salt, piece of butter size of an egg, half a teacupful of yeast, one pint scalded milk. Put the flour, butter, su gar and salt in a bowl; make a hole in the flour; pour in the milk a little warm, add the yeast and mix in nearly all the flour; let it stand till morn ing ; knead in the rest of the flour and let it rise slowly till two o‘clock; roll out about an inch thick, cut into cakes ; spread a little butter on each and fold over, put in pans to rise till light enough to bake for supper.
Graham Gems.—One quart Graham flour; stir to a stiff batter with cold water; add salt, put into hot buttered gem-pans and bake quickly.
Warren Tea-Cake.—Two cups flour, one egg, one teaspoonful soda, a small piece of butter, a little sugar, a little salt; beat the egg in a cup and fill it up with milk; pour into the flour after the other ingredients are stirred in. Small pans or a gem-pan should be used, and the cakes should be brought hot to the table and eaten with but ter.
PUDDINGS.
A pudding to be boiled should be put in a tin pudding-boiler; close tightly, place in boiling water, where it must remain from four to five hours. Replenish with boiling water.
Green Gooseberries make a nice pudding by stir ring a pint of them into a pint of batter, and either baking or boiling.
Hard Times Pudding.—Half pint of molasses or
syrup, half pint water, two teaspoonfuls of soda,
one teaspoonful of salt, flour enough to make a
batter; boil in a bag three hours. Eat it with
! sauce.
Lemon Pudding.—Melt six ounces of butter, pour it over the same quantity of powdered loaf-sugar, I stirring it well till cold, then grate the rind of a large lemon, and add it with eight eggs well beaten and the juice of two lemons; stir the whole till it is completely mixed together, and bake the pudding with a paste round the dish.
Orange Pudding.—Take one pound of butter, one
pound of sugar, ten eggs, the juice of two
oranges, boil the peel, then pound it fine and
I mix it with the juice. Add the juice of one
COOKING DEPARTMENT. 23
lemon, a wineglassful of brandy, wine or rose- water. If you do not have the fruit, add the ex tracts.
Potato Pudding.—Baked potatoes skimmed and mashed, twelve ounces; suet, one ounce; cheese, grated fine, one ounce ; milk, one gill. Mix the potatoes, suet, milk, cheese and all together; if not of a proper consistence, add a little water. Bake in an earthen pot.
Plum Pudding.—Pound six crackers, and soak them over night in milk enough to cover them, then add three pints of milk, four or five eggs, half a pound of raisins ; spice with nutmeg and sweeten with sugar and molasses. Bake about two hours.
Ground Rice or Sago Pudding.—Boil a large spoon ful of it, heaped, in one pint of milk with lemon- peel and cinnamon ; when cold, add sugar and nutmeg and four eggs well beaten.
Tapioca Pudding.—Pick and mash a coffee-cup full of tapioca, and pour upon it one pint boiling milk; after standing half an hour, add another pint of cold milk, with sugar and raisins if you desire.
Winter Pudding.—Take the crust of baker‘s loaf of bread and fill it with plums, boil it in milk and water.
Troy Pudding.—One cup of milk, half cup mo lasses, half cup butter, one cup chopped raisins, three and a half cups flour; salt and spice to taste, and boil five hours. Serve with cold or hot sauce.
Cottage Pudding.—One cup sugar, one cup milk, two cups flour, three tablespoons of melted but ter, two teaspoons cream tartar, one teaspoon soda, one egg ; steam or bake; serve with cream or sauce.
Bird's-Nest Pudding.—Mix two large tablespoon fuls of flour with a pint of milk ; add two well- beaten eggs and a little salt; pare and core six large apples, butter a pudding-dish, set the apples in, and pour over the batter. Bake three quar ters of an hour and serve with sweet sauce. .
Baked Apple Pudding.—Pare and quarter four large apples, boil them tender with a rind of a lemon in so little water that when done no water may remain, beat them quite fine in a mortar, add the crumb of a small roll, quarter pound butter melted, the yelks of five and whites of three eggs, juice of half a lemon, sugar to your taste, beat all well together, all in paste.
Corn Starch Pudding.—Five tablespoonfuls of corn-starch to one quart of milk, dissolve the starch in a part of the milk, heat the remainder of the milk to nearly boiling, having salted it a little, then add the dissolved starch to the milk, boil three minutes, stirring it briskly ; allow it to cool, and then thoroughly mix with it three eggs, well beaten, with three tablespoonfuls of sugar ;
flavor to taste and bake it half an hour. This pudding ranks second to none.
Cocoanut Pudding. —To a large grated cocoanut add the whites of six eggs, half pound of sugar, six ounces of butter, half a wineglassful of rose- water, and bake in or out of paste.
SAUCES FOR PUDDINGS.
Clear Sauce.—Boil a pint of water and a large cup of sugar until clear and a little thickened; flavor with wine or fruit-juice.
Chocolate Sauce for Cottage or Plain Pudding.—One coffee-cup of boiled milk, two tablespoonfuls of chocolate mixed with the yelk of an egg, cold milk, a little sugar; stir into the boiling milk.
Kennebago Sauce.—Two cups powdered sugar, two tablespoonfuls butter, one cup boiling water, one glass sherry wine, nutmeg or cinnamon to taste. Rub the butter into the sugar, add hot water, then spice and wine. Cover tightly to keep in the strength of the wine, and set for twenty minutes in a saucepan of boiling water. Stir and send hot to the table.
Hard Sauce.—To two cups powdered sugar take half cup butter slightly warmed, so that it can be easily worked up with the sugar. When well mixed beat in half a teaspoonful nutmeg, add a little sherry wine or lemon-juice, put on a plate and set away to cool.
PIES.
Paste for Pies.—Rub together four pounds flour and four pounds of lard, with salt sufficient; add just water enough to mix the dough. It may be better to put flour on the bench, make a set of it, adding the salt, lard, water, and stirring to gether.
Paste to Cover Pies.—Mix together one and a half pounds of lard or butter with two pounds flour, with sufficient salt and water to mix. Cranberry pies should have strips of puff-paste across the top, the edges wet, and a strip of puff- paste placed around the rim, keeping this strip a quarter of an inch outside of the edge of the plate, as it will contract while baking.
Puff-Paste Short for Pies.—Mix together four pounds flour, one and a half pounds butter, add four eggs, a little salt and one pint water or a little more ; work all to a smooth paste, spread out with the hand, put one and a half pounds more butter in the middle, fold the dough over the butter so as to cover it, let it stand five min utes, sift flour over the paste and on the slab, roll out to the length of seven feet and three feet wide (for half this quantity one half of these di mensions will be required). Fold it over and turn so that the sides will face you, repeating the rolling twice, when the paste will be fit for use. For all kinds of fruit pies have your fruit
24 THE FRIEND OF ALL.
sweetened to your taste, and then put in a short crust. Bake in a hot oven.
Peach Pie.—Pare but do not stone ripe peaches; put them into pans well lined with paste, sweeten well, cover with pastry and bake. Eat fresh, not hot. Powdered sugar can be shaken over them.
Squash Pie.—To one pint of squash when boiled, mashed and strained, add two cups milk, one cup of sugar, four eggs well beaten, half a tea- spoonful of ginger and a little mixed mace and cinnamon.
Pumpkin Pie.—Stew the pumpkin dry, and make it like squash pie, only season rather higher. In the country, where this real Yankee pie is pre pared in perfection, ginger is almost always used, with other spices. There, too, part cream, in stead of milk, is mixed with the pumpkin, which gives a richer flavor.
Washington Pie.—One cup of sugar, third of a cup of butter, half a cup of sweet milk, one and a third cups of flour, one egg, half a teaspoonful of soda, one of cream of tartar, lemon flavor. Grease two round tins, and put in the above. Bake until done. Then put it on a dinner-plate, spread with nice applesauce, or sauce of any kind ; then another layer of cake on top. It is nice without sauce, but sauce improves it.
Crumb Pie.—Mince any cold meat very finely, season it to taste, and put it into a pie-dish; have some finely grated bread-crumbs, with a little salt, pepper and nutmeg, and pour into the dish any nice gravy that may be at hand; then cover it over with a thick layer of the bread- crumbs, and put small pieces of butter over the top. Place it in the oven till quite hot.
Custard for Pies.—Put twelve eggs, half pound sugar, half ounce salt, and a little extract of lemon into a bowl, beat well together, add two quarts milk and strain.
Lemon Pies.—Rub together one pound butter and one and a half pounds flour, with cold water sufficient to make a good stiff dough to bottom your plates with, rimming them around with puff-paste, and fill with the following mixture : put into a bowl the juice of three lemons, the grated rind of one with one and a half pounds of finely powdered sugar and nine eggs. Mix thoroughly, and fill your plates with the mixture; bake in a moderate oven.
Another filling.—Three lemons, six eggs, three quarter pounds sugar, half pint milk, with salt and nutmeg. Mix as the last.
Another without Lemons.—One pound sugar, half pound flour, ten eggs, half pint milk, quarter ounce tartaric acid, a little lemon essence and salt.
Frosting for Lemon Pies.—Four ounces pul verized sugar, whites of six eggs beaten to a stiff froth and the sugar gradually added to it; inter
mix thoroughly, cover the pies, top them off with this frosting, run them into a moderate oven and bake them to a nice brown.
Lemon Pie with Three Crusts.—A layer of crust, a layer of lemon sliced fine, a little sugar, layer of crust again, and sugar and lemon again, then the upper crust.
Another Way.—One cup sugar, one cup sweet milk, one egg, one and a half lemons, the grated peel and juice, one tablespoonful flour; then, after baking, the white of an egg beaten, sweetened and put on the top, then set in the oven and browned.
Mince Pies.—Meat one pound, suet three and a quarter pounds, currants, raisins and plums two pounds, one glass brandy or wine, allspice, cinna mon and cloves to your taste, sugar sufficient to sweeten. Bake in a short crust.
Mince Pies, Filling for.—Boil three pounds of chopped meat, clear of bones and tough pieces, chop fine ; peel, core and chop nine pounds of good apples, add four and a half pounds brown sugar, three and a half quarts molasses, three ounces each of nutmeg, cassia, cloves and all spice, three pounds raisins, one and a half pounds currants, one and a half pints brandy, one gill cider, three quarter pound salt. Mix all the ingredients together in a vessel, omitting the apples and brandy; intermix well together; then add them and reduce to the proper consistency with water. Cover with a cloth, tying it down tightly to prevent evaporation, and set away in a cool place for use.
Orange Tartlets.—Two oranges, juice of both and the grated peel of one; three quarter cups of sugar, two tablespoonfuls of butter, juice of half a lemon, one teaspoonful of corn-starch wet with lemon and a little water. Beat to a rich cream and bake in small paste-shells.
Apple Pie.—Stew apples, green or ripe, after having pared and cored them; mash, sweeten, and while hot stir in a teaspoonful of butter for each pie, and season with nutmeg. When cool, fill your crust, and crossbar with strips of paste, or leave entirely uncovered, and bake. Eat hot or cold, with powdered sugar if you like.
Sliced-Apple Pie.—Pare, core and slice tart ripe winter apples, line your dish with a good crust, lay in a stratum of fruit, sprinkle light-brown sugar thickly over it, put in a half-dozen cloves, and then another stratum of fruit, and so on till you have the thickness you want. Cover with crust and bake. Serve with powdered sugar sifted over the top.
Cocoanut Pie.—Take one pound grated cocoa- nut, half a pound powdered sugar, one quart un skimmed milk, six eggs beaten to froth, a little nutmeg and a little vanilla or rose-water. Boil the milk, remove from the fire, and gradually
COOKING DEPARTMENT. 25
whip in the eggs. When nearly cold, season ; add the cocoanut, and pour into paste-shells. Bake twenty minutes.
If you pour the raw mixture into cups and bake by setting in a pan of boiling water, stirring once well as they begin to warm, you will have Cocoanut Cup Custard.
Rhubarb Pie.—Peel the stalks, cut in half-inch lengths, strew plentifully with sugar, and fill the crusts with the raw fruit. Cover, and bake about forty minutes, take out and brush with egg while hot, and return to the oven to glaze.
CAKES.
General Directions.—Always use the best mate rials. Cream the butter and sugar together. Use a Dover egg-beater and beat whites and yelks separately. Cream tartar should be sifted through the flour; soda dissolved in hot water or milk. The success of cake depends on having the ingredients beaten together before the flour is put in, after which stir as little as possible. Shake a little sugar over the loaf before putting into the oven ; this will insure a good top crust. Bake well. Dried currants should be carefully picked over and washed till clean, drained and spread to dry. Raisins should be stoned, cut or chopped. Fruit should be dredged with flour before putting in the cake, to prevent its settling.
Sponge Cake.—Six eggs, yelks and whites beat en separately ; two cups sugar, two cups flour, a little salt, the juice and grated rind of a lemon. Before the flour is put in, the cake should be beaten a long time. After the flour is added, it should be lightly stirred. This quantity will make one large sheet or two small ones.
Cup Cake.— Break up two pounds butter, add three pounds sugar and sixteen eggs, a third at a time; beat up light, add five pounds flour, two pints milk, and ammonia two ounces ; make all smooth by thorough mixing. Bake in small pans in a moderate oven.
Drop Cake.—Rub together three pounds sugar and one and a quarter pounds butter; add thirteen eggs, in three different lots, three pints of sour milk, one and a half ounces soda, one and a half ounces ammonia ; flavor with ex tract lemon, stir all well together, add flour suf ficient to make a stiff batter; drop on buttered pans, bake in a quick oven.
Delicate Cake.—One half tumbler butter, one tumbler sugar, whites of three eggs, two tumblers flour (scant), one half tumbler milk, one tea- spoonful cream of tartar, one half teaspoonful soda.
Adrea's Cup Cake.—One half cup butter, one cup sugar, one half cup milk, two cups flour, two eggs, one teaspoonful cream of tartar, one
half teaspoonful soda. Dried currants may be used.
Mountain Pound Cake.—One pound sugar, one pound flour, one half pound butter, three quar ter cups of milk, one teaspoonful soda, two tea- spoonfuls cream of tartar, six eggs, whites and yelks beaten separately. The butter and sugar should be beaten to a cream and part of the eggs added, then the flour and milk, then the remain der of the eggs.
Marble Cake.—Light part: whites of three eggs, one half cup butter, one half cup sugar, one half cup milk, two cups flour, one half teaspoonful soda, one teaspoonful cream of tartar. Dark part: yelks of three eggs, one cup molasses, one half cup butter, two cups flour, one teaspoonful soda, one third cup milk; flavor with spices. Butter the pan and put in the dark and light in alternate layers, leaving the light on top.
Cream Cakes.—Take one quart water and one pound dark coarse-grained lard; boil together in a kettle, and then stir in seventeen ounces of best-quality flour; boil all four or five minutes, or until it is quite smooth ; then turn it out on a board, and scrape the kettle with a knife ; now put your paste in the kettle again, with ten eggs; stir well together until all is smooth ; then add eighteen or twenty more eggs, or until the bat ter is of the right thickness; next dissolve one quarter ounce soda in a little water, and mix in thoroughly ; drop on pans slightly greased ; wash them on top with egg, and bake in a quick oven. They will require sixteen to eighteen minutes to bake with a proper heat. When baked, remove from the fire ; split them through the center and fill them with the following cream : Place on the fire one quart milk in a kettle, mix four ounces flour, eight ounces white sugar, four eggs and a little salt in another vessel; when the milk boils, turn in the mixture, stirring briskly; when it boils, remove from the fire, and flavor with lemon or vanilla as desired.
Orange Cake.—One cup granulated sugar, one half cup butter, one half cup cold water, two cups sifted flour, three eggs, reserving the whites of two; two teaspoonfuls baking powder, juice and grated rind of one orange. Bake on jelly- cake tins. This will make three layers. Filling: the whites of the two eggs, grated rind and juice of half an orange or lemon, two cups pow dered sugar; place this between the layers and a smooth thick coating for the top.
Jelly Cake.—Juice and rind of one lemon, two eggs, one cup of sugar; cook the mixture in boiling water till it thickens.
Apple-Jelly Cake.—Four apples peeled and grated, juice and grated rind of one lemon, beaten yelks of two eggs ; boil up and sweeten to taste. Make any good cupcake and bake in jel-
26
THE FRIEND OF ALL.
ly cake tins and put this filling between. The 1 whites may be used for frosting.
Silver Cake.—One cup sugar, a half cup butter, a half cup milk, a half cup flour, whites of four eggs, one teaspoonful cream of tartar, a half teaspoon- ful soda. Almond or rose is good for flavor ing. The same recipe for gold cake, using in stead the yelks and flavoring with vanilla.
Chocolate Cake.—A half cup butter, one and a half cups sugar, two cups flour, a half cup milk, three eggs, one teaspoonful cream of tartar, a half teaspoonf ul soda. Filling: a half cake choc olate, add milk or water and piece of butter as large as a nut; sweeten and flavor to taste; cook it, stirring well, and spread between the layers and on top before it cools and stiffens.
Wedding Cake.—One and a quarter pounds but ter, one and a quarter pounds sugar, one pound flour, three pounds raisins, three pounds cur rants, two pounds citron, ten eggs, two wine- glassfuls brandy ; spice to taste.
Pigeon-Cove Berry Cake.—One cup sugar, butter size two eggs, one egg, four cups flour, one cup milk, one and a half pints whortleberries or blue- berries. Better eaten hot, but may also be used cold.
Bath Cakes.—Mix well together one pound flour, a half pound butter, five eggs and a cupful of yeast; set the whole before the fire to rise; af ter it rises, add a quarter pound white sugar and one ounce caraway seeds well mixed in, and roll the paste into little cakes ; bake them on tins.
Brandy Snaps.—Mix up one and a half pounds flour, a half pound butter, a half pound sugar, a half ounce cloves, and a half pint molasses. Mix all together and bake.
Cinnamon Cakes.—Put twelve eggs and six des sertspoonfuls of rose-water into a bowl; whisk together, and add two pounds fine sugar and one ounce of ground cinnamon and flour suffi cient to make a nice stiff paste ; roll them out; cut into any desired shape, and bake them on paper, in a slow oven.
Citron Cake is made similar to the above, with the addition of sliced citron when the flour is added, or preferably put the citron on the batter after it is in the pans. Bake as the last.
Cocoanut Cakes.—To each pound of grated co- coanut add one pound of powdered sugar and the whites of four eggs ; put all in a kettle and cook on the fire for about thirty minutes, stir ring well all the time, and avoid burning ; cook to a soft and mushy consistence; turn it out and add to each pound of cocoanut as previously weighed two ounces of flour, working it well into the mixture. Now put it in well-greased pans, selecting a small piece in your hands, rolling it round and laying it on the pans, putting them about one inch apart, to allow for spreading, and bake in a cool oven.
Ginger Snaps.—Put two quarts molasses, one and a half pounds lard, three ounces ground ginger, two ounces soda, and one pint water into a bowl; mix all together; add flour enough to make a stiff dough, then work in two pounds sugar; roll thin, cut in long strips in rolls on the table; cut them off with a knife or cut ter the desired size, put on buttered tins, flat ten them down a little with the hand, and bake in a slow oven.
Ginger Snaps.— Take seven pounds flour, one quart molasses, one pound brown sugar, one pound butter, two ounces ground ginger, and then take one gill water, three quarter ounces saleratus; mix them all into dough and cut them out something larger than marbles, and bake them in a moderate oven.
Seed Cakes.—Rub together one pound butter and two pounds flour; then into a hollow in the center put four pounds sugar, two quarts milk, four ounces caraway seeds and a little ammo nia; mix up, but do not work it much; roll out; cut with a small cutter, and bake in a warm oven.
Cross Buns.—Work twenty-four pounds dough, two pounds sugar, two pounds butter, twelve eggs and a little cinnamon into the dough, and set away to rise; then pinch them off in about two-ounce pieces; mold them up; pin out; put on pans, and mark them across with a knife or cross them with strips of dough.
Jumbles.—Rub together three pounds sugar and two pounds four ounces butter; add twelve eggs, a few at a time; beat all up well ; add three quarter ounces ammonia, one and a half pints milk, a little extract lemon, and five pounds four ounces flour, and stir sufficiently to mix.
Crullers.—One cup sugar, one cup milk, butter size of an egg, two eggs, one teaspoonful cream of tartar, a half teaspoonful soda, flour enough to roll out, and cut into shapes just the right thick ness for frying well. The crullers should be dropped into boiling fat, either lard or nice beef- drippings well clarified.
No. 1 Crackers.—Butter, one cup ; salt, one tea- spoon; flour, two quarts. Rub thoroughly to gether with the hand, and wet up with water; heat well, and beat in flour to make quite brittle and hard ; then pinch off pieces and roll out each cracker by itself.
Boston, or Soft Crackers.—First sift in four bar rels of flour into the trough, add two pails of stock yeast and about nine pails of water; mix all into a sponge and allow it to stand until it rises and falls twice. The sponge will require about six or eight hours to become ready; if it sours a little, so much the better. Usually it is set about noon for the work next day, and if set warm, for using stock yeast instead of ferment,
COOKING DEPARTMENT.
27
it will come less rapidly. The sponge being ready, add to it from eight to ten pails more wa ter ; mix and break the sponge up well, making a stiff dough, and let it stand until next morning. It is requisite that the dough should be sour, to insure good crackers. When ready, remove a sample of it sufficient for one ovenful of crack ers ; take it to another part of the trough, and add to it from five to six pounds of butter or lard, the proportion to be added to be estimated by the dimensions of the piece so separated ; soda in solution is now to be added, made by dissolving soda, one pound, in cold water, one quart, and the detached piece of dough may be intermixed with one pint of the liquid, repre senting eight ounces of soda, but the exact quan tity required must be ascertained by the acidity or age of the dough and the judgment of an ex perienced practitioner. Mix the soda and butter thoroughly into the dough, and put it through the rollers repeatedly or until smooth. Place a sample of this dough in the oven to determine whether or not it contains the proper quantity of soda. When baked, too much soda will induce a yellow appearance, and more dough without soda must be added; a deficiency of soda will be indicated by a sour smell, and in that case more soda must be added. When all is right, the dough is put through the machine, and the suc ceeding batch of crackers is commenced by se lecting another piece of dough and proceeding as above, adding the butter and soda in the required proportion, each batch requiring more soda on account of the increasing acidity acquired by long exposure to the air.
Another way.—Set the sponge on the previous night, and the next day, instead of making dough of it, select a portion of the sponge, adding to it the butter and soda as above directed, working them well into it, and adding flour enough to make a stiff dough, and it is ready for the break. When you detach part of the sponge to make the batch, add water enough to the sponge, and stir it up with more flour, thus continuing to renew the sponge as fast as it is used.
Cream Crackers.—Rub together fourteen pounds flour and one pound butter ; then add one pound pounded sugar, forty-eight eggs, and flavor; mix thoroughly, and work it quite stiff and smooth ; roll out quite thin; cut them with a cutter in the form of an oak leaf; put them into boiling water and boil till they float; remove with a skimmer and dry them on cloths, and bake on clean pans without being buttered, in a warm oven.
Oyster Crackers are made of the same dough, using the scraps also. Butter, Sugar and other crackers are made the same way, adding respec tively butter and sugar.
Soda Crackers are made by the same process, of
the same dough ; after using the scraps, add a little more butter, rolling them thinner and cut ting them square.
Sugar Crackers.—Flour, four pounds; loaf-sugar and butter, of each half a pound; water, one and a half pints. Make as above.
DESSERT.
Blanc Mange, Almond.—Take four ounces of al monds, six ounces sugar, boil together with a quart of water, melt in this two ounces of pure isinglass, strain in a small tin mold to stiffen it. When wanted, dip the mold in hot water and turn it out.
Blanc Mange, Lemon.—Pour a pint of hot water upon half an ounce of isinglass; when it is dis solved add the juice of three lemons, the peel of two lemons grated, six yelks of eggs beaten ; add about a good wine-glass of Madeira wine to it; sweeten to your taste; let it boil; then strain it and put it in your molds.
Charlotte Russe.—Take one pint milk; dissolve with heat three ounces isinglass and one pound sugar; add, after it is cool, one quart beaten cream and flour; suit your taste, and line out some mold with sponge cake, and put the cream in it and cool.
Custard, Boiled, or Mock-Cream.—Take two table- spoonfuls of corn-starch, one quart of milk, two or three eggs, one half teaspoonful of salt and a small piece of butter; heat the milk till nearly boiling and add the starch, previously dissolved in one quart of milk, then add the eggs, well beaten, with four tablespoonfuls of powdered sugar; let it boil up once or twice, stirring it briskly, and it is done. Flavor with lemon or vanilla or raspberry, or to suit your taste.
Creams, Lemon.—Take a pint of thick cream and put to it the yelks of two eggs well beaten, four ounces of fine sugar and the thin rind of a lemon; boil it up, then stir till almost cold; put the juice of a lemon in a dish or bowl and pour the cream upon it, stirring till quite cold.
Fruit.—Take one half ounce of isinglass dis solved in a little water, then put one pint of good cream, sweetened to the taste; boil it. When nearly cold lay some apricot or raspberry jam on the bottom of a glass dish and pour it over. This is most excellent.
Raspberry.—Put six ounces of raspberry jam to one quart of cream, pulp it through a lawn sieve, add to it the juice of a lemon and a little sugar, and whisk it till thick. Serve it in a dish or glasses.
Ice Cream.—Beat the required quantity of ice very fine in a stout bag or by any other means, and add fine salt in ratio of one part of salt to four parts of ice, mixing thoroughly with a stick. Pack the compound neatly in the freezer around
28
THE FRIEND OF ALL.
the cylinder to the top, then put in the cream (which should be cool) you wish to freeze, and, after covering, proceed to turn the crank back and forth alternately ten or twelve times each way until the cream is sufficiently thick to beat, which will be known by the opposition to the beater, then turn forward quite briskly for a short space in order to impart an even and good appearance to the cream; make thorough work of the beating, then remove the beater, fill the pail with ice and salt, and set away to harden. It will not do to introduce additional ice or salt, or allow it to grow stiff while beating, or beat it too much, or to retard the freezing process by pouring off water from the melted ice. The right time to beat it is when it is dense enough to rise, or about the thickness of light batter; if beaten when rigid the product will not be so satisfactory. As the cream expands in freezing, the cylinder should be filled three fourths full and no more.
Strawberry and Raspberry Cream Ice.—Pass three pounds of picked strawberries or raspberries through a course hair-sieve, add one and a half quarts double cream, two and a half pounds sifted sugar, mix well together, freeze as above and mold it. If a deep red is desired, it may be imparted by a few drops of cochineal.
Ice Cream, Best Quality.—Beat well together nine eggs with one and a half pounds sugar; boil three quarts good cream, set it off for a short space, then add the sugar and eggs, flavor with vanilla, etc., to suit the taste. Let it cool, place in the freezer and proceed as above.
Substitute for Cream.—Boil one quart of good milk with one and a half ounces of arrowroot, having first brought the milk to the boiling point and mixed the arrowroot smooth with a little cold milk; remove from the fire, add two fresh eggs, eight ounces of powdered sugar, stir well, allow it to cool, and flavor previous to put ting in the freezer.
Orange Cream Ice.—Mix together in a stew-pan one quart milk or cream, one pound sugar, the juice of eight oranges, the rinds of four oranges rubbed on the sugar, and four yelks of eggs, un til the compound begins to thicken ; stir briskly, and strain, freezing when cool, as above.
Pineapple Cream Ice.—Put on the fire in a cop per or tin vessel one pound of strained pine apple pulp, twelve ounces sugar, one and a half pints milk or cream, and three yelks of eggs; beat sufficiently to thicken, not to boil the cream, strain the mixture into a vessel, and set aside to cool previous to freezing.
Lemon Jelly.—Two ounces of Cooper‘s or Cox‘s gelatine put to soak in a porcelain kettle with one pint of water; after it has soaked fifteen or twenty minutes put in about one pound of gran ulated sugar, the juice of four or five lemons—two
or three of the peels may be dropped in—and add three pints boiling water; the kettle may be placed on the back of the stove until thorough ly mixed, then remove, and strain through a jelly-cloth or fine sieve into molds or a large straight-edged dish; set away to cool, and when served take out of the molds in shape, or cut in cubes. Some like a little whiskey, as it gives a bright taste.
Wine Jelly.— Made the same as lemon jelly; but instead of lemons stick-cinnamon should be used, and about a pint of sherry or madeira wine in place of one pint of water. A little brandy is an improvement. Cochineal may be dissolved and added if a rich wine color is desired.
Vanilla Snow.—Four tablespoonfuls of gelatine soaked in a teacupful of cold water, one teacup- ful boiling water added; let all partly cool; one cup of sugar, then beat until white and foamy; a cake-beater is excellent, but an egg-beater will answer. Beat whites of four eggs to a stiff, then pour into the gelatine mixture and beat all together for perhaps fifteen minutes ; add three teaspoonfuls vanilla flavoring. It should be poured into a salad-bowl or large round dish, and when cold hold its place heaped high in the dish. It is a very handsome dish and very delicate; good served with fruit or rich preserve.
DRINKS.
Tea.—Tea should be strong, hot and freshly made. If the tea is made in the kitchen the water should be freshly boiled in the tea-kettle. If a spirit-lamp is used on the table there is little danger of the water being stale. Scald the tea- pot, put in the tea and cover with boiling water. Let the pot stand five minutes for the tea to steep; it should be covered with a napkin or ‘‘cosey,” then fill up the pot with boiling water.
Cocoa.—Six tablespoonfuls of cocoa to each pint of water, as much milk as water. Sugar to taste. Rub the cocoa smooth with a little cold water; have the quantity of water required boil ing on the fire; stir in the grated cocoa paste; boil twenty minutes; add the milk, and boil five minutes, stirring often. There is a preparation of cocoa called cocoatina, which is powdered and needs no boiling.
Chocolate.—Six tablespoonfuls of chocolate to each pint of water, as much milk as chocolate. Make a smooth paste of the chocolate with cold water, and stir into the hot water; boil twenty minutes; stir in the milk and boil a few minutes more; sweeten to taste.
Coffee.—Put a quart of boiling water into the pot, wet a cupful of ground coffee with the white of an egg and a little of the shell and cold water; put all into the boiling water, and come up to a good boil; add a half cup cold water, let it settle a few minutes, and it is ready to serve.
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