,,the ,,cooking ,,manual ,,of ,,practical ,,directions ,,for ,,economical ,,every-,,day ,,cookery4 ,,by ,,juliet ,,corson4 ,,superintendent ,,of ,,the ,,new ,,york ,,cooking ,,school4 ,how well can we live1 if we are moderately poor8 ,,new ,,york3 ,,dodd1 ,,mead ,,company1 #gea ,,broadway4 #ahgg4 ,,copyright ,,by ,,juliet ,,corson #ahgg4 ,,preface4 ,this book is intended for the use of those housekeepers and cooks who wish to know how to make the most wholesome and palatable dishes at the least possible cost4 ,in cookery this fact should be remembered above all others2 ,a ,,good ,,cook ,,never ,,wastes4 ,it is her pride to make the most of everything in the shape of food entrusted to her care2 and her pleasure to serve it in the most appetizing form4 ,in no other way can she prove her excellence2 for poor cooks are always wasteful and extravagant4 ,housekeepers can safely make this book a guide for those of their cooks who are willing to learn new and good methods of cooking familiar foods4 ,lest it should be said that undue preference is given to foreign ways of cooking1 the author begs her readers to remember how much of the success of any dish depends upon its taste2 if it is well-flavored1 and palatably seasoned1 the eaters of it do not closely criticise its component parts4 ,it is just there that benefit is derived from ,european culinary skill2 the judicious use of a few inexpensive sweet herbs1 and savory sauces1 will raise a side dish1 made from the cheapest cut of meat1 in gustatory excellence far above a badly cooked porterhouse steak1 or a large but poorly flavored roast4 ,because the art of utilizing every part of food is eminently ,french1 the ,,new ,,york ,,cooking ,,school plan has been to adapt foreign thrift to home kitchen use4 ,to provide enough at each meal2 to cook and serve it so as to invite appetite2 to make a handsome and agreeable dish out of the materials which the average cook would give away at the door1 or throw among the garbage2 all are accomplishments that our ,american wives and daughters will be glad to learn from their ,european sisters4 ,the day has passed for regarding cooking as a menial and vulgar labor2 and those who give some thought to their daily food usually gain in vigor and cheerfulness4 ,it is a truism that food is concentrated force4 ,the manipulation of a motive power capable of invigorating both body and mind1 is an occupation worthy to employ intelligence and skill4 ,in countries where the people depend upon meagre supplies this art is brought to perfection4 ,the pot-au-feu of ,france and ,switzerland1 the olla podrida of ,spain1 the borsch of ,poland1 the tschi of ,russia1 the macaroni of ,italy1 the crowdie of ,scotland1 all are practical examples of this fact4 ,in no country in the world is there such an abundance of food as in ,america2 all the needful ingredients for making these national dishes1 or their equivalents1 can be found in the markets of our cities1 and most of them are the products of this country4 ,this being true1 there is no reason why ,american cookery should be so comparatively limited--why the question of what shall we have for dinner to-day8 should be the despair of the inexperienced housekeeper4 ,if in no other land is there such profusion of food1 certainly in none is so much wasted from sheer ignorance1 and spoiled by bad cooking4 ,in ,europe provinces would live upon what towns waste here4 ,the very herbs of the field in the hands of a skilful cook can be transformed into palatable and nutritious viands4 ,the plainest and cheapest materials can be prepared for the table in an appetizing and satisfactory form4 ,let our readers test this fact by cooking according to the receipt any dish named in the chapter upon ,,cheap ,,dishes ,,without ,,meat1 and the author will stake her culinary reputation that the food so prepared will be both palatable and nourishing4 ,many persons regard the practice of serving several dishes at a meal as troublesome and expensive4 ,the first objection may hold good2 but the best results in any direction are never gained without trouble4 ,the second is wholly untenable2 soup1 fish1 vegetables1 and bread1 are all less costly than heavy joints of meat2 if hunger can be partly satisfied on them1 and it is true that a thick slice of bread and a bowl of soup will content the hungriest stomach1 less meat will be required1 and consequently less expense incurred4 ,this is an excellent reason why the housewife should not spend the bulk of her market money on a large roast of beef1 or a leg of mutton1 but should rather divide the amount among the different dishes of soup1 fish1 a ragout1 or stew of some cheap cut of meat1 and a few vegetables2 and now and then indulge in a plain pudding1 or a little fruit for dessert4 ,with judicious marketing and proper cooking1 the food of our well-to-do classes might be made far better than two-thirds of that now served on the tables of the wealthy2 and the poor might learn that their scrag-end of mutton would furnish them with at least three dishes4 ,to forward in some measure this result1 the present collection of ,,cooking ,,school receipts is offered to the public1 with the assurance that every one given has been tested by the author1 and is complete in every detail1 as economical as care and use can make it1 and plain enough for ordinary households4 ,the quantities mentioned in the various receipts are calculated to serve for a family of eight persons1 when two or more dishes constitute a dinner1 with the addition of soup2 of course when only one dish is to form the meal1 with bread and vegetables1 a larger quantity must be allowed4 ,communications from all parts of the country state that the principles of kitchen economy as taught in the ,,new ,,york ,,cooking ,,school and widely disseminated by the press1 have been put into practice in many families1 to the great improvement of health and temper2 for an illy fed man can neither be strong nor cheerful2 the hours spent at table should be full of harmony and content1 or the meal will fail to meet the requirements of the body4 ,the question of the hour is ,how well can we live1 if we are moderately poor8 ,the author of ,,the ,,cooking ,,school ,,manual is doing her best to answer it satisfactorily4 ,she has worked earnestly in a comparatively new field of labor1 and she prays that strong hands may unite in the effort to show how excellent a thing it is to make the best and most of the bountiful supply our country's teeming bosom bears at every harvest tide4 ,,contents4 ,,chapter ,i4 ,,general ,,rules ,,for ,,marketing4 ,,page ,meats--,poultry--,game--,fish--,vegetab les--,fruit--,sweet ,herbs #ae ,,chapter ,,ii4 ,,soup4 ,general ,stock--,flavoring1 thickening1 and coloring ,soups--,consomm--,vermicelli and ,macaroni ,soup--,rice and ,tomato ,soup--,scotch ,broth without ,meat--,scotch ,broth with ,meat--,spinach ,soup--,sorrel ,soup--,pea ,soup--,lentil ,soup #bb ,,chapter ,,iii4 ,fish4 ,baked ,blackfish--,broiled ,shad with ,matre d'hotel ,butter-- ,fried ,smelts--,fillet of ,sole au gratin--,fish ,chowder1 ,st4 ,james style--,club ,house ,fish ,cakes--,sardine ,sandwiches-- ,warmed up ,boiled ,fish1 with ,dutch ,sauce #ca ,,chapter ,,iv4 ,,relishes4 ,anchovies--,sardines--,pickled ,herrings--,scalloped ,oysters-- ,welsh ,rarebit--,golden ,buck--,mock ,crab--,english ,bread and ,butter--,epicurean ,butter #cg ,,chapter ,v4 ,,side ,,dishes ,,or ,,entr,,es4 ,beef ,steak1 with ,parisian ,potatoes--,plain ,rump ,steak-- ,portuguese ,beef--,bubble and ,squeak--,stewed ,kidneys--,haricot or ,stew of ,mutton--,epigramme of ,lamb with ,piquante ,sauce-- ,spanish ,sauce--,kromeskys with ,spanish ,sauce--,sheep's ,tongues with ,spinach--,broiled ,sheep's ,kidneys--,liver ,rolls--,fried ,brains with ,tomato ,sauce--,calf's ,liver larded--,blanquette of ,veal--,stuffed ,breast of ,veal--,pork ,cutlets with ,robert ,sauce--,pork ,chops with ,curry--,broiled ,pigs' ,feet--,english ,pork ,pie--,fried ,chicken1 ,spanish ,style--,chicken ,fricassee--,grilled ,fowl--,minced ,chicken with ,macaroni--,broiled ,pigeons--,salmi of ,duck--,civet of ,hare--,jugged ,hare--,stuffed ,eggs--,how to make ,omelettes-- ,plain ,omelette--,omelette with fine ,herbs--,omelette with ,ham-- ,omelette with ,oysters--,omelette with ,mushrooms--,spanish ,omelette--,oriental ,omelette--,omelette with ,preserves--,how to cook ,macaroni--,macaroni with ,bchamel ,sauce--,macaroni ,milanaise ,style--,macaroni with ,tomato ,sauce--,timbale of ,macaroni1 with ,vanilla ,cream ,sauce #da ,,chapter ,,vi4 ,,large ,,roasts4 ,roast ,beef with ,yorkshire ,pudding--,roast ,loin of ,veal stuffed--,roast ,lamb with ,mint ,sauce--,roast ,pork with ,apple ,sauce--,roast ,turkey with ,cranberry ,sauce--,roast ,chicken with ,duchesse ,potatoes--,roast ,duck with ,watercresses--,roast ,goose with ,onion ,sauce--,roast ,wild ,duck--,roast ,partridge with ,bread ,sauce #fh ,,chapter ,,vii4 ,,boiled ,,meats4 ,leg of ,mutton with ,caper ,sauce--,boiled ,ham with ,madeira ,sauce-- la mode ,beef--,boiled ,fowl with ,oyster ,sauce #gh ,,chapter ,,viii4 ,,salads ,,and ,,salad ,,sauces4 ,spring ,salad--,watercress ,salad--,mint ,salad--,cauliflower ,salad--,dandelion ,salad--,asparagus ,salad--,shad-roe ,salad--,green ,pea ,salad--,orange ,salad--,spinach ,salad--,tomato ,salad--,nasturtium ,salad--,cream ,dressing--,english ,salad ,sauce--,remolade--,sweet ,sauce--,piquante ,salad ,sauce--,green ,remolade--,oil ,sauce--,ravigote ,sauce--,egg ,dressing--,anchovy ,salad ,sauce--,swiss ,dressing--,spring ,dressing--,mayonnaise--,hot ,salad ,sauce--,romaine ,salad ,dressing #hc ,,chapter ,,ix4 ,,vegetables4 ,asparagus with ,melted ,butter--,green ,peas--,string ,beans--,baked ,beets--,brussels ,sprouts--,stuffed ,cabbage--,red ,cabbage--,baked ,cauliflower--,baked ,turnips--,glazed ,onions--,mushroom ,pudding--,boiled ,potatoes--,lyonnaise ,potatoes--,stuffed ,potatoes--,potato ,snow--,bermuda ,potatoes--,broiled ,potatoes--,saratoga ,potatoes--,broiled ,tomatoes--,stuffed ,tomatoes--,fried ,beans--,ham and ,beans--,kolcannon--,carrot ,stew--,baked ,mushrooms--,stuffed ,lettuce--,stewed ,parsnips #ia ,,chapter ,x4 ,,cheap ,,dishes ,,without ,,meat4 ,potato ,soup--,crowdie--,peas-pudding--,red ,herrings with ,boiled ,potatoes--,oatmeal ,porridge--,cheese ,pudding--,polenta--,fish ,pudding--,lentils--,stewed ,lentils--,fried ,lentils--,norfolk ,dumplings--,salt ,cod with ,parsnips--,pickled ,mackerel--,potato ,pudding #aja ,,chapter ,,xi4 ,,cheap ,,dishes ,,with ,,meat4 ,three ,dishes from a ,neck of ,mutton--,barley ,broth with ,vegetables--,mutton ,stew--,fried ,pudding--,neck of ,pork ,stuffed--,pigs' ,feet ,fried--,pigs' ,tongue and ,brains--,roast ,tripe--,ragout of ,haslet--,cock-a-leeky--,italian ,cheese--,gammon ,dumpling--,toad-in-the-hole--,bacon ,roly-,poly--,baked ,ox-heart--,tripe and ,onions--,peas and ,bacon--,pot-au-,feu--,ragout of ,mutton #ajg ,,chapter ,,xii4 ,,the ,,children',s ,,chapter4 ,oatmeal ,porridge--,a good ,breakfast--,stewed ,fruit--,ripe ,currants--,blackberry ,jam--,baked ,fruit--,broiled ,chops--,beefsteak--,broiled ,chicken--,boiled ,eggs--,baked ,potatoes--,boiled ,potatoes--,apple ,cake--,fruit ,farina--,plain ,cookies--,plain ,gingerbread--,strawberry ,shortcake--,apple ,custard #aaf ,,chapter ,,xiii4 ,,cookery ,,for ,,invalids4 ,gruels--,arrowroot ,gruel--,arrowroot ,jelly--,arrowroot ,wine ,jelly--,calf's-foot ,jelly--,sago ,gruel--,sago ,milk--,tapioca ,jelly--,rice ,caudle--,refreshing ,drinks--,filtered ,water--,jelly ,water--,flaxseed ,lemonade--,barley ,water--,nourishing ,drinks--,iceland ,moss--,chocolate--,egg ,broth--,egg ,tea--,very ,strong ,beef ,tea--,quick ,beef ,tea--,farina ,gruel--,nutritious ,foods--,bread ,jelly--,crackers and ,marmalade--,chicken ,jelly--,chicken ,broth--,beefsteak ,juice--,salmon ,steak--,broiled ,oysters #abe ,,chapter ,,xiv4 ,,bread4 ,aerated ,homemade ,bread--,homebrewed ,yeast--,homemade ,bread--,milk ,bread--,rice ,bread--,potato ,bread--,pulled ,bread--,baking ,powder--,loaf ,bread--,breakfast ,rolls--,tea ,biscuit--,finger ,biscuit--,cream ,breakfast ,rolls--,breakfast ,twist--,how to freshen stale ,bread--,toast #acd ,,the ,,cooking ,,manual4 ,,chapter ,i4 ,,marketing4 ,in order to market intelligently and economically1 we must bear in mind the three great divisions of foods generally accepted in their consideration1 and endeavor to adapt them to the requirements of our households2 if we remember that carbonaceous1 or heat-giving foods1 such as the inner part of the cereals1 fat meat1 milk1 honey1 liver1 grapes1 peas1 beans1 potatoes1 beets1 carrots1 and parsnips1 are the best diet for hard steady workers1 and for invalids suffering from wasting diseases2 that nitrogenous1 or flesh-forming foods1 such as lean meat1 unbolted flour1 oatmeal1 eggs1 cheese1 cabbage1 cauliflower1 onions1 spinach1 asparagus1 and artichokes1 are most suitable for those who work rapidly but with intervals of rest2 and that brain-workers should subsist chiefly on light and digestible articles1 such as fish1 oysters1 fruits1 game1 and vegetables containing mineral salts in excess2 we can arrange the daily marketing so as to give a pleasant variety and at the same time satisfy all appetites4 ,buy only small quantities of perishable things such as green vegetables1 fruit1 fish1 eggs1 cream1 and fresh butter2 buy dry groceries and preserved stores in quantities large enough to entitle you to wholesale prices2 and pay cash in order to avail yourself of the lowest market price4 ,make your purchases as early in the day as possible in order to secure a choice of fresh articles2 and trade with respectable dealers who give full weight and honest measure4 ,meats4--,while meats are in season all the year1 they are better at stated times2 for instance1 pork is prime in late autumn and winter2 veal should be avoided in summer for sanitary reasons2 and even our staples1 beef and mutton1 vary in quality4 ,the flesh of healthy animals is hard and fresh colored1 the fat next the skin is firm and thick1 and the suet or kidney-fat clear white and abundant2 if this fat is soft1 scant and stringy1 the animal has been poorly fed or overworked4 ,beef should be of a bright red color1 well marbled with yellowish fat1 and surrounded with a thick outside layer of fat2 poor beef is dark red1 and full of gristle1 and the fat is scant and oily4 ,mutton is bright red1 with plenty of hard white fat2 poor mutton is dull red in color1 with dark1 muddy-looking fat4 ,veal and pork should be bright flesh color with abundance of hard1 white1 semi-transparent fat2 when the fat is reddish and dark1 the meat is of an inferior quality2 veal and pork should be eaten very fresh4 ,when meat of any kind comes into the house it should be hung up at once in some cool1 dark place1 and left until wanted4 ,poultry4--,fresh poultry may be known by its full bright eyes1 pliable feet1 and soft moist skin2 the best is plump1 fat1 and nearly white1 and the grain of the flesh is fine4 ,the feet and neck of a young fowl are large in proportion to its size1 and the tip of the breast-bone is soft1 and easily bent between the fingers2 the body of a capon is large1 fat1 and round1 the head comparatively small1 and the comb pale and withered2 a young cock1 has short1 loose1 soft spurs1 and a long1 full1 bright red comb2 old fowls have long1 thin necks and feet1 and the flesh on the legs and back has a purplish shade2 chickens1 capons1 and fowls1 are always in season4 ,turkeys when good are white and plump1 have full breasts and smooth legs1 generally black1 with soft1 loose spurs2 hen turkeys are smaller1 fatter1 and plumper1 but of inferior flavor2 full grown turkeys are the best for boning and boiling1 as they do not tear in dressing2 old turkeys have long hairs1 and the flesh is purplish where it shows under the skin on the legs and back4 ,about ,march they deteriorate in quality4 ,turkey-poults are tender1 but lack flavor4 ,young ducks and geese are plump1 with light1 semi-transparent fat1 soft breast-bone1 tender flesh1 leg joints which will break by the weight of the bird1 fresh colored and brittle beaks1 and windpipes that break when pressed between the thumb and fore-finger4 ,they are best in fall and winter4 ,young pigeons have light red flesh upon the breast1 and full1 fresh colored legs2 when the legs are thin1 and the breast is very dark1 the birds are old4 ,squabs are tender and delicious4 ,the giblets of poultry consist of the head1 neck1 wings1 feet1 gizzard1 heart1 and liver2 and make good soup1 fricassees1 pies1 and various entres1 or side dishes4 ,game4--,fine game birds are always heavy for their size2 the flesh of the breast is firm and plump1 the skin clear2 and if a few feathers be plucked from the inside of the leg and around the vent1 the flesh of freshly killed birds will be fat and fresh colored2 if it is dark1 and discolored1 the game has been hung a long time4 ,the wings of good ducks1 geese1 pheasants1 and woodcock are tender to the touch2 the tips of the long wing feathers of partridges are pointed in young birds1 and round in old ones4 ,quail1 snipe1 and small birds should have full tender breasts4 ,young rabbits and hares have short necks1 thick knees1 and forepaws which can be easily broken2 old ones are very poor4 ,buffalo meat is somewhat similar in appearance to beef1 save that the flesh is darker1 and the fat redder2 it is tender and juicy when it has been kept long enough1 say about two months in winter2 the tongue1 when cured1 is excellent4 ,venison should be tender1 and very fat1 or it will be dry and tasteless4 ,bear meat1 when fat and tender1 is savory and nourishing4 ,fish4--,sea fish1 and those which live in both salt and fresh water1 such as salmon1 shad1 and smelts1 are the finest flavored2 the muddy taste of some fresh water species can be overcome by soaking them in cold water and salt for two hours or more before cooking2 all kinds are best just before spawning1 the flesh becoming poor and watery after that period4 ,fresh fish have firm flesh1 rigid fins1 bright1 clear eyes1 and ruddy gills4 ,oysters1 clams1 scallops1 and mussels1 should be eaten very fresh1 as they soon lose their flavor after being removed from the shell4 ,lobsters and crabs should be chosen by their brightness of color1 lively movement1 and great weight in proportion to their size4 ,vegetables4--,all juicy vegetables should be very fresh and crisp2 and if a little wilted1 can be restored by being sprinkled with water and laid in a cool1 dark place2 all roots and tubers should be pared and laid in cold water an hour or more before using4 ,green vegetables are best just before they flower2 and roots and tubers are prime from their ripening until spring germination begins4 ,fruit4--,all fruit should be purchased ripe and sound2 it is poor economy to buy imperfect or decayed kinds1 as they are neither satisfactory nor healthy eating2 while the mature1 full-flavored sorts are invaluable as food4 ,sweet ,herbs4--,sweet and savory herbs are absolutely indispensable to good cooking2 they give variety and savory flavors to any dish into which they enter1 and are nearly all of some decided sanitary use2 the different kinds called for in the various receipts further on in this work can be bought at almost any grocery store1 or in the market2 but we advise our readers to obtain seeds from some good florist and make little kitchen gardens of their own1 even if the space planted be only a box of mould in the kitchen window4 ,sage1 thyme1 summer savory1 sweet marjoram1 tarragon1 sweet basil1 rosemary1 mint1 burnet1 chervil1 dill1 and parsley1 will grow abundantly with very little care2 and when dried1 and added judiciously to food1 greatly improve its flavor4 ,parsley1 tarragon and fennel1 should be dried in ,may1 ,june1 and ,july1 just before flowering2 mint in ,june and ,july2 thyme1 marjoram1 and savory in ,july and ,august2 basil and sage in ,august and ,september2 all herbs should be gathered in the sunshine1 and dried by artificial heat2 their flavor is best preserved by keeping them in air-tight tin cans4 ,bay leaves can be procured at any drug store1 or ,german grocery1 at a very moderate expense2 they have the flavor of laurel4 ,an excellent and convenient spice-salt can be made by drying1 powdering1 and mixing by repeated siftings the following ingredients3 one quarter of an ounce each of powdered thyme1 bay leaf1 and pepper2 one eighth of an ounce each of rosemary1 marjoram1 and cayenne pepper1 or powdered capsicums2 one half of an ounce each of powdered clove and nutmeg2 to every four ounces of this powder add one ounce of salt1 and keep the mixture in an air-tight vessel4 ,one ounce of it added to three pounds of stuffing1 or forcemeat of any kind1 makes a delicious seasoning4 ,a bouquet of ,sweet herbs4--,the bouquet1 or fagot1 of sweet herbs1 so often called for in foreign cooking1 is made as follows3 wash three or four sprigs of parsley1 lay in their midst one sprig of thyme1 and two bay leaves2 fold the parsley over the thyme and bay leaves1 tie it in a cork-shaped roll1 about three inches long and one inch thick4 ,the bouquet is used for seasoning soups1 sauces1 stews1 and savory dishes in general1 and is removed when the dish is served4 ,,chapter ,,ii4 ,,soups4 ,soup is the most satisfactory and nourishing of all dishes when it is properly made4 ,its value depends upon what is put into it1 but even in its most economical form it constitutes a hearty meal when eaten with bread and vegetables4 ,it can be made from the merest scraps and trimmings of meat2 from the heads1 tails1 and feet of animals2 from the bones and skin of fish2 and from cereals and vegetables alone4 ,pot liquor in which meat has been boiled should always be saved and used for soup the next day1 when by the removal of all fat1 by careful skimming1 and the addition of a few vegetables or some dumplings1 rice1 or macaroni1 it will make a palatable broth4 ,experiments made by ,french chemists prove that the delicacy and richness of soup may be increased by first soaking the meat in tepid water enough to cover it1 and adding this to the second water in which the meat is put over the fire1 just as it reaches the boiling point4 #a4 ,general ,stock4--,,part ,i4--,where there is a family of any size it is well to keep a clean pot or sauce-pan on the back of the stove to receive all the clean scraps of meat1 bones1 and remains of poultry and game1 which are found in every kitchen2 but vegetables should not be put into it1 as they are apt to sour4 ,the proper proportions for soup are one pound of meat and bone to one and a half quarts of cold water2 the meat and bones to be well chopped and broken up1 and put over the fire in cold water1 being brought slowly to a boil1 and carefully skimmed as often as any scum rises2 and being maintained at a steady boiling point from two to six hours1 as time permits2 one hour before the stock is done1 add to it one carrot and one turnip pared1 one onion stuck with three cloves1 and a bouquet of sweet herbs4 ,,part ,,ii4--,when the soup is to be boiled six hours1 two quarts of cold water must be allowed to every pound of meat2 this will be reduced to one quart in boiling4 ,two gills of soup are usually allowed for each person at table when it is served as the first part of the dinner1 and meats are to follow it4 ,care should be taken that the stock-pot boils slowly and constantly1 from one side1 as rapid and irregular boiling clouds and darkens the stock as much as imperfect skimming4 ,stock should never be allowed to cool in the stock-pot1 but should be strained into an earthen jar1 and left standing to cool uncovered1 and all the fat removed1 and saved to clarify for drippings2 the stock is then ready to heat and use for soup1 or gravy4 ,when stock has been darkened and clouded by careless skimming and fast boiling1 it can be clarified by adding to it one egg and the shell1 mixed first with a gill of cold water1 then with a gill of boiling soup1 and stirring it briskly into the soup until it boils2 then remove it to the back of the fire where it will not boil1 and let it stand until the white and shell of the egg have collected the small particles clouding the soup2 then strain it once or twice1 until it looks clear4 #b4 ,flavoring1 thickening1 and coloring soups4--,the flavor of soup stock may be varied by using in it a little ham1 anchovy1 sausage1 sugar1 or a calf's foot4 ,herbs in the sprig1 and whole spices should be used in seasoning1 as they can easily be strained out4 ,all delicate flavors1 and wine1 should be added to soup just before serving it1 unless the contrary is expressly directed in the receipt1 because boiling would almost entirely evaporate them3 one gill of wine is usually allowed to every three pints of soup4 ,soups which precede a full dinner should be less rich than those which form the bulk of the meal4 ,corn starch1 arrow root1 and potato flour are better than wheat flour for thickening soup4 ,the meal of peas and beans can be held in suspension by mixing together dry a tablespoonful of butter and flour1 and stirring it into the soup2 a quarter of a pint of peas1 beans1 or lentils1 is sufficient to make a quart of thick soup4 ,two ounces of macaroni1 vermicelli1 pearl barley1 sago1 tapioca1 rice1 or oatmeal1 are usually allowed for each quart of stock4 ,if you wish to darken soup use a teaspoonful of caramel2 but avoid burnt flour1 carrot1 and onion1 as all these give a bad flavor4 ,caramel can be made from the following receipt2 melt half a pound of loaf sugar in a thick copper vessel1 stirring it frequently with a wooden spoon1 and boiling it slowly until it assumes a rich brown color1 but do not let it burn2 when brown enough add one quart of cold water1 stir well1 and boil gently at the side of the fire for twenty minutes2 then cool1 strain1 and bottle tight4 ,in using the caramel add it just as you are about to serve the soup1 or sauce colored with it4 #c4 ,clear ,soup1 or ,consomm4 7,two quarts for eight persons47--,this is made by straining two quarts of stock1 which has been cooled and freed from fat1 through a piece of flannel or a napkin until it is bright and clear2 if this does not entirely clear it1 use an egg1 as directed for clarifying soup2 then season it to taste with salt1 using at first a teaspoonful1 and a very little fine white pepper1 say a quarter of a saltspoonful2 and color it to a bright straw color with caramel1 of which a scant teaspoonful will be about the proper quantity4 ,consomm is sent to the table clear1 but sometimes a deep dish containing poached eggs1 one for each person1 with enough consomm to cover them1 accompanies it4 #d4 ,poached ,eggs for ,consomm4--,break the eggs1 which should be very fresh1 into a deep sauce-pan half full of boiling water1 seasoned with a teaspoonful of salt1 and half a gill of vinegar2 cover the sauce-pan1 and set it on the back part of the fire until the whites of the eggs are firm2 then lift them separately on a skimmer1 carefully trim off the rough edges1 making each egg a regular oval shape1 and slip them off the skimmer into a bowl of hot1 but not boiling water1 where they must stand for ten minutes before serving4 #e4 ,vermicelli and ,macaroni ,soup4--,these soups are both made as for consomm2 and to every quart of stock is added two ounces of one of these pastes blanched as follows4 ,put the paste into plenty of boiling water1 with one tablespoonful of salt to each quart of water1 and boil until tender enough to pierce with the finger nail2 then drain it1 and put it in cold water until required for use1 when it should be placed in the two quarts of hot soup long enough to heat thoroughly before serving4 #f4 ,rice and ,tomato ,soup4--,strain1 and pass through a sieve with a wooden spoon1 one pint of tomatoes1 either fresh or canned1 stir them into two quarts of good1 clear stock1 free from fat2 season it with a teaspoonful of salt1 and quarter of a saltspoonful of pepper2 taste1 and if the seasoning seems deficient add a little more1 but do not put in too much for general liking1 for more can easily be added1 but none can be taken out4 ,add four ounces of rice1 well washed in plenty of cold water1 and boil the soup slowly for three quarters of an hour before serving4 #g4 ,scotch ,broth without ,meat4--,steep four ounces of pearl barley over night in cold water1 and wash it well in fresh water2 cut in dice half an inch square1 six ounces of yellow turnip1 six ounces of carrot1 four ounces of onion1 two ounces of celery1 7or use in its place quarter of a saltspoonful of celery seed27 put all these into two and a half quarts of boiling water1 season with a teaspoonful of salt1 quarter of a saltspoonful of pepper1 and as much cayenne as you can take up on the point of a very small pen-knife blade2 boil slowly for two hours2 then stir in quarter of a pound of oatmeal1 mixed to a smooth batter with cold water1 see if seasoning be correct1 add two or three grates of nutmeg1 and boil half an hour4 ,meantime1 cut two slices of bread in half inch dice1 fry light brown in hot fat1 and lay the bits in the soup tureen2 when the soup is ready pour it over them1 and serve4 ,this soup is very rich and nutritious1 and should be served with light dinners4 #h4 ,scotch ,broth with ,meat4--,put four ounces of barley to soak in warm water4 ,from two pounds of the shoulder of mutton1 cut the lean meat in dice half an inch square2 cut up the rest in small pieces and make a stock as directed in receipt ,no4 #a41 ,part ,i41 using two and a half quarts of water1 and boiling and skimming for two hours2 at the end of an hour and a half put the dice of meat into a sauce-pan with two ounces of butter1 and fry them brown2 stir in one ounce of flour2 cut in dice six ounces each of yellow turnip and carrot1 chop four ounces of onion1 and put these with the meat2 add the barley1 and the stock strained1 season with a teaspoonful of salt1 and quarter of a saltspoonful of pepper1 and simmer one hour4 ,then serve with a tablespoonful of chopped parsley sprinkled in the soup4 #i4 ,spinach ,soup4--,blanch two quarts of spinach1 by putting it into a large pot full of boiling water1 with two tablespoonfuls of salt1 cover until it boils up once2 then remove the cover1 and with a wooden spoon press the spinach under water as fast as it rises to the surface2 boil it steadily until it is tender enough to pierce easily with the finger nail2 then drain it2 run plenty of cold water from the faucet over it1 while it is still in the colander2 drain it again1 chop it fine1 and pass it through a kitchen sieve with the aid of a wooden spoon2 boil two quarts of milk1 add the spinach to it1 thicken it by stirring in one tablespoonful of corn starch dissolved in cold milk2 season it with one teaspoonful of salt1 quarter of a saltspoonful of white pepper1 and the same of nutmeg2 and serve it as soon as it boils up4 #aj4 ,sorrel ,soup4--,put one pint of sorrel into a sauce-pan with a dessertspoonful of salt1 and one gill of cold water2 cover it1 and cook until it is tender enough to pierce with the finger nail1 then drain1 wash it well with cold water1 chop it and pass it through the kitchen sieve with a wooden spoon2 meantime brown half an ounce of chopped onion in a sauce-pan with one ounce of butter2 add one ounce of flour1 and stir till brown2 then add two quarts of hot water1 or hot water and stock1 and the sorrel1 and season with one teaspoonful of salt1 quarter of a saltspoonful of pepper1 and the same of nutmeg2 mix the yolks of two eggs with two tablespoonfuls of cold water1 add to them half a pint of boiling soup1 and gradually stir the mixture into the soup1 boiling it a minute after it is thoroughly blended2 meantime cut two slices of bread into half inch dice1 fry them brown in smoking hot fat1 drain them free from grease on a napkin1 put them into a soup tureen1 pour the soup on them1 and serve at once4 #aa4 ,pea ,soup4--,use half a pint of dried peas for thick soup1 or one pint for a pure1 to two quarts of stock or cold water4 ,bring slowly to a boil2 add a bone or bit of ham1 one turnip and one carrot peeled1 one onion stuck with three cloves1 and simmer three hours stirring occasionally to prevent burning2 then pass the soup through a sieve with the aid of a potato masher2 and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry2 this will hold the meal in solution2 meantime fry some dice of stale bread1 about two slices1 cut half an inch square1 in hot fat1 drain them on a napkin1 and put them in the bottom of the soup tureen in which the pea soup is served4 #ab4 ,lentil ,soup4--,the seed of the lentil tare commonly cultivated in ,france and ,germany as an article of food1 ranks nearly as high as meat1 as a valuable food1 being capable of sustaining life and vigor for a long time2 this vegetable is gradually becoming known in this country1 from the use of it by our ,french and ,german citizens2 and from its nutritive value it deserves to rank as high as our favorite ,new ,england beans4 ,for two quarts of lentil soup half a pint of yellow lentils should be well washed1 and put to boil in three pints of cold water1 with a small carrot1 an onion1 two sprigs of parsley1 and two bay leaves1 and boiled gently until the lentils are soft enough to break easily between the fingers2 every half hour one gill of cold water should be added1 and the lentils again raised to the boiling point1 until they are done2 they should then be drained in a colander1 and passed through a sieve with a wooden spoon1 using enough of the liquor to make them pass easy1 and mixed with the rest of the soup2 it is then ready to simmer for half an hour1 and serve hot2 with dice of fried bread half an inch square1 like those used for pea soup4 ,these dice of fried bread are called ,cond crusts4 ,,chapter ,,iii4 ,,fish4 ,when fish is rather deficient in flavor1 a little vinegar rubbed over the skin2 and a few sweet herbs boiled with it will greatly improve it4 ,for boiling1 large fish should be placed on the fire in cold water1 and small ones in hot water2 both are done when the fins pull out easily4 ,fish soup is the most economical of all fish dishes2 baked fish the second best2 broiled fish retains nearly all its nourishment2 and boiled fish is the poorest of all4 ,the following technical terms are used to denote different methods of cooking fish3 to dress fish la ,hollandaise is to boil it in sea water2 l'eau de sel1 in salt and water2 au court bouillon1 with cold water1 white wine or vinegar1 sweet herbs1 soup vegetables1 lemon1 and whole spices2 la bonne eau1 with sweet herbs and cold water2 au bleu1 in equal quantities of red wine and cold water1 highly flavored with spices and aromatic herbs4 #ac4 ,boiled ,cod with ,oyster ,sauce4--,lay two pounds of cod in enough cold water to cover it1 with a tablespoonful of salt1 for an hour or more before cooking2 then put it to boil in three quarts of cold water1 with two tablespoonfuls of salt2 as soon as the fish is done1 set the kettle containing it off the fire1 and let the fish stand in it until you are ready to use it2 meantime put a pint of oysters on the fire to boil in their own liquor2 as soon as they boil drain them1 and put the liquor again on the fire to boil2 mix together in a sauce-pan over the fire one ounce of butter and one ounce of flour1 as soon as it bubbles1 gradually pour in the boiling oyster liquor1 and stir with an egg whip until the sauce is quite smooth2 season with half a teaspoonful of salt1 an eighth of a saltspoonful of pepper1 and the same of nutmeg2 and add the oysters4 ,take up the fish1 serve it on a napkin1 and send it to the table with a bowl containing the oyster sauce4 #ad4 ,baked ,blackfish4--,have a fish weighing from two to two and a half pounds cleaned by the fishmonger2 rub it well with a handful of salt1 to remove the slime peculiar to this fish1 wash it well1 and wipe it with a clean1 dry cloth2 stuff it with the following forcemeat4 ,put four ounces of stale bread to soak in sufficient luke-warm water to cover it2 meantime fry one ounce of chopped onion in one ounce of butter until it is light brown2 then wring the bread dry in a clean towel1 put it into the onion with two tablespoonfuls of chopped parsley1 one ounce of salt pork chopped fine1 one teaspoonful of chopped capers or pickles1 one teaspoonful of salt1 quarter of a saltspoonful of white pepper1 and one gill of broth or hot water2 stir until it is scalding hot1 when it will cleave from the bottom and sides of the sauce-pan2 then stuff the fish with it1 and lay it in a dripping pan on one ounce of carrot and one ounce of onion sliced1 one bay leaf and two sprigs of parsley2 cover the fish with slices of salt pork1 season it with a saltspoonful of salt1 and one fourth that quantity of pepper1 and bake it in a moderate oven for half an hour1 basting it occasionally with a little butter1 or stock4 ,when it is done1 put it on a dish to keep hot while you prepare a sauce by straining the drippings in the pan1 and adding to them one tablespoonful each of walnut catsup1 ,worcestershire sauce1 chopped capers1 and chopped parsley4 ,pour a little of this sauce in the bottom of the dish under the fish1 and serve the rest with it in a bowl4 #ae4 ,broiled ,shad with ,matre d'hotel butter4--,choose a medium sized shad1 weighing about three pounds1 have it cleaned and split down the back2 turn it occasionally for an hour or more1 in a marinade made of one tablespoonful of salad oil1 or melted butter1 one of vinegar1 a saltspoonful of salt1 and quarter of a saltspoonful of pepper2 lay it on a gridiron1 rubbed with a little butter to prevent sticking1 broil it slowly1 doing the inside first1 and1 after laying it on a hot dish1 spread over it some matre d'hotel butter4 #af4 ,matre d'hotel ,butter4--,mix together cold1 one ounce of butter1 a tablespoonful of chopped parsley1 a teaspoonful of lemon juice1 and quarter of a saltspoonful of pepper2 and spread it over the broiled shad4 ,this butter is excellent for any kind of broiled fish1 or for steaks4 #ag4 ,fried ,smelts1 ,french ,style4--,carefully wipe two pounds of cleaned smelts with a dry cloth2 dip them in milk1 then roll them in finely powdered cracker crumbs1 next in an egg beaten with a saltspoonful of salt1 and quarter of a saltspoonful of pepper1 and then again in cracker crumbs2 fry them in enough smoking hot fat to cover them1 until they are golden brown2 take them from the fat with a skimmer1 lay them on a napkin1 or a piece of paper to absorb all fat2 and serve them laid in rows with a few quarters of lemon on the side of the dish4 #ah4 ,fillet of ,sole au gratin4--,choose two flounders weighing about three pounds4 ,lay them on the table with the dark side uppermost2 with a sharp1 thin-bladed knife cut down to the back bone1 following the dark line in the middle of the fish2 then turn the edge of the knife outward1 and cut towards the fins1 keeping the blade flat against the bone1 and removing one quarter of the flesh of the fish in a single piece2 proceed in the same way until you have eight fillets2 carefully cut the skin from them2 season them with salt and pepper1 lay them on a buttered dish suitable to send to table1 sprinkle them thickly with sifted cracker crumbs1 and a little grated ,parmesan1 or any rich1 dry cheese2 put a few bits of butter over them1 using not more than an ounce in all1 and brown them in a quick oven4 ,serve them as soon as they are nicely browned4 ,this is a very savory and delicate dish1 requiring some practice to do nicely1 but comparatively inexpensive1 and well worth all trouble taken in making it4 #ai4 ,st4 ,james ,fish ,chowder4--,put half a pound of sliced salt pork in the bottom of a deep sauce-pan and fry it brown2 take it out1 and put in layers of potatoes1 onions and fish sliced1 seasoning each layer plentifully with salt and pepper2 using about three pounds of fish1 and a quart each of potatoes and onions2 cover with cold water1 bring gradually to a boil1 and cook slowly for thirty minutes2 then add two pounds of sea-biscuits soaked for five minutes in warm water1 and boil five minutes longer and serve4 ,this receipt calls for the addition of half a pint of port wine1 and a bottle of champagne to be added to the chowder just before serving2 but it is quite good enough without1 and far less expensive4 #bj4 ,club ,house ,fish ,cakes4--,wash and boil one quart of potatoes1 putting them on the fire in cold water enough to cover them1 and a tablespoonful of salt4 ,put one and a half pounds of salt codfish on the fire in plenty of cold water1 and bring it slowly to a boil2 as soon as it boils throw off that water1 and put it again on the fire in fresh cold water2 if the fish is very salt change the water a third time4 ,free the fish from skin and bone2 peel the potatoes1 mash them through a colander with a potato masher1 season them with quarter of a saltspoonful of pepper and an ounce of butter2 add the yolks of two eggs1 and the fish2 mix well1 and make into cakes1 using a little flour to prevent sticking to the hands4 ,fry them golden brown in enough smoking hot fat to nearly cover them2 observe that in frying any article of food it will not soak fat if the latter be hot enough to carbonize the outside at once1 and smoking hot fat will do that4 #ba4 ,sardine ,sandwiches4--,butter sixteen thin slices of bread on both sides1 put between each two a very thin layer of sardines1 sprinkled with a little lemon juice1 and brown them in a quick oven4 #bb4 ,warmed up boiled fish1 with ,dutch ,sauce4--,put the cold fish on the fire in plenty of cold water and salt1 and let it come slowly to a boil2 meantime make a sauce for it as follows4 #bc4 ,dutch ,sauce4--,put one ounce of butter1 and one ounce of flour in a sauce-pan over the fire1 and stir constantly until it bubbles2 then add gradually one gill of boiling water1 remove the sauce from the fire1 stir in the yolks of three eggs1 one at a time1 add one saltspoonful of dry mustard2 add one tablespoonful of vinegar and three of oil1 gradually1 drop by drop1 stirring constantly till smooth4 ,when the fish is warmed take it up carefully without breaking and serve with the ,dutch sauce in a boat4 ,,chapter ,,iv4 ,,relishes4 ,the dishes known as relishes are usually eaten at dinner just after the soup or fish2 they are in reality the restorers of appetite2 they are usually cold1 and are sent to the table on small oval dishes1 or ornamental boats4 #bd4 ,anchovies4 7,one for each person47--,the best anchovies are small and plump1 with white scales1 and dark red pickle2 they are prepared for the table by soaking two hours in cold water1 taking out the back-bone1 removing the scales and some of the small bones1 and serving them with oil or vinegar in a suitable dish1 or pickle shell4 #be4 ,sardines4 7,one for each person47--,sardines are served by wiping them1 and serving them on a small dish with quarters of lemons beside them4 #bf4 ,pickled ,herrings4 7,one for each person47--,these are served in a boat with a few capers1 and a little chopped parsley sprinkled over them4 #bg4 ,scalloped ,oysters4 7,one shell for each person47--,blanch one quart of oysters by bringing just to a boil in their own liquor1 then strain them1 saving the liquor1 and keeping it hot2 wash them in cold water and drain them2 mix one ounce of butter and one ounce of flour together in a sauce-pan over the fire2 as soon as it is smooth gradually stir in one pint of the oyster liquor1 which must be boiling2 season the sauce with half a teaspoonful of salt1 and quarter of a saltspoonful each of white pepper and nutmeg2 put the oysters into it to heat1 while you thoroughly wash eight or ten deep oystershells with a brush2 fill them with the oysters1 dust them thickly with bread crumbs2 put a small bit of butter on each one1 and brown them in a quick oven2 they should be sent to the table laid on a napkin neatly folded on a platter4 #bh4 ,welsh ,rarebit4--,grate one pound of rich cheese1 mix it over the fire with one gill of ale1 working it smooth with a spoon2 season it with a saltspoonful of dry mustard2 meantime make two large slices of toast1 lay them on a hot dish1 and as soon as the cheese is thoroughly melted1 pour it over the toast and send it to the table at once4 #bi4 ,golden ,buck4--,prepare the cheese and toast as in receipt ,no4 #bh2 cut the toast in eight pieces2 while the cheese is melting poach eight eggs1 by dropping them gently into plenty of boiling water containing a teaspoonful of salt1 and half a gill of vinegar2 as soon as the whites are firm1 take them carefully out on a skimmer1 trim off the edges1 and slip them again into warm water1 while you divide the cheese on the pieces of toast2 then lay an egg on each piece1 and serve at once4 ,the success of the dish depends upon having the eggs1 cheese1 and toast ready at the same moment1 putting them together very quickly1 and serving them before they cool4 #cj4 ,mock ,crab4--,break up half a pound of soft1 rich cheese with a fork1 mix with it a teaspoonful of dry mustard1 a saltspoonful of salt1 half a saltspoonful of pepper1 and a dessertspoonful of vinegar2 serve it cold1 with a plate of thin bread and butter1 or crisp crackers4 #ca4 ,english bread and butter4--,cut an even slice off a large loaf of fresh homemade bread2 butter the cut end of the loaf thinly1 then hold it against the side with the left hand and arm1 and with a sharp1 thin knife1 cut an even slice not more than an eighth of an inch thick2 a little practice1 and a steady grasp of bread and knife1 will enable any one to produce regular whole slices2 fold each one double1 with the butter inside2 and cut as many as you require2 serve them on a clean napkin1 and send them to the table with any other of the above relishes4 #cb4 ,cheese ,straws4--,sift six ounces of flour on the pastry board1 make a hole or well in the centre2 into this well put two tablespoonfuls of cream1 three ounces of grated ,parmesan1 or any rich dry cheese1 four ounces of butter1 half a teaspoonful of salt1 quarter of a teaspoonful of white pepper1 and the same quantity of grated nutmeg1 together with as much cayenne as you can take up on the point of a very small pen-knife blade2 mix all these ingredients with the tips of the ringers1 to a firm paste1 knead it well1 roll it out an eighth of an inch thick2 and with a sharp knife1 or pastry jagger1 cut it in straws about eight inches long1 and quarter of an inch wide2 lay the strips carefully on a buttered tin1 and bake them light straw color in a moderate oven4 ,these cheese straws make a delicious accompaniment to salad4 #cc4 ,epicurean ,butter4--,bone and skin four anchovies or sardines1 and chop them fine2 chop a tablespoonful of chives1 and the same quantity of tarragon leaves1 four small green pickles1 the yolks of two hard boiled eggs2 mix with these ingredients1 a level teaspoonful of ,french mustard1 a saltspoonful of salt1 and two ounces of sweet butter2 pass them all through a fine sieve with the aid of a wooden spoon2 put it on the ice to cool1 and then mould it in balls the size of a walnut1 by rolling small lumps between two little wooden paddles2 serve it with crackers and cheese4 ,these receipts are given because many persons call for them2 the author begs leave to accompany them with the assurance that a prolonged diet of any of them will produce a well grounded dyspepsia in a very moderate length of time4 ,,chapter ,v4 ,,side ,,dishes1 ,,or ,,entr,,es4 ,the multitude of dishes known as entres1 represent to a great extent the economical use of food for which the ,french are so celebrated2 they are based upon the principles of suitable combination4 ,usage has classed certain sorts of food together as fit adjuncts2 for instance1 bon vivants instruct us that white sauces and light wines are the best accompaniments for fish1 poultry1 and the white meats2 and that brown sauces1 and rich1 heavy wines1 naturally follow with the dark meats and game4 ,these general principles readily apply to the preparation of the numberless made dishes which are the glory of ,european cookery1 and which transform the remains of an ordinary meat breakfast into a delicious luncheon1 or an inviting side-dish for dinner4 ,the fact that the secret of all good cookery is economy1 must be our apology for treating this division of our subject at some length2 and we beg our readers to test our receipts before accusing us of attempting to introduce obnoxious and difficult culinary methods into ,american kitchens4 #cd4 ,how ,meat should be ,broiled4--,in broiling all meats1 you must remember that the surface should not be cut or broken any more than is absolutely necessary2 that the meat should be exposed to a clear1 quick fire1 close enough to sear the surface without burning1 in order to confine all its juices2 if it is approached slowly to a poor fire1 or seasoned before it is cooked1 it will be comparatively dry and tasteless1 as both of these processes are useful only to extract and waste those precious juices which contain nearly all the nourishing properties of the meat4 #ce4 ,parisian ,potatoes4--,pare and cut one quart of raw potatoes in balls the size of a walnut1 reserving the trimmings to use for mashed potatoes2 put the balls over the fire in plenty of cold water and salt1 and boil them until just tender enough to pierce easily with a fork2 which will be in about fifteen minutes2 drain them1 lay them on a towel a moment to dry them1 and then brown them in enough smoking hot lard to immerse them entirely2 when they are brown take them up in a colander1 and sprinkle them with a saltspoonful of salt1 and a teaspoonful of chopped parsley4 #cf4 ,to broil a ,beefsteak4--,rub the bars of the gridiron smooth1 and then grease them slightly2 lay on a sirloin steak weighing about three pounds2 put the gridiron over a hot fire2 if the fire is not clear throw a handful of salt into it to clear it2 broil the steak1 turning it frequently so that it cannot burn1 until it is done to the required degree2 do not cut into it to ascertain this1 but test it by pressing the tips of the fingers upon it2 if it spring up again after the pressure is removed it is done rare2 if it remains heavy and solid it is well done2 while it is broiling prepare a matre d'hotel butter according to receipt ,no4 #af2 spread it over the steak after you have laid it on a hot dish1 and arrange the ,parisian potatoes at the sides of the dish2 send it to the table at once4 ,after the proper cooking of a steak comes the immediate eating thereof1 if it is to be found perfect4 #cg4 ,plain ,rump ,steak4--,broil three pounds of tender rump steak according to directions in receipt ,no4 #cf1 put it on a hot dish1 season it with a level teaspoonful of salt1 and quarter of a saltspoonful of pepper1 spread over it one ounce of butter1 and lay two tablespoonfuls of grated horseradish on the side of the platter1 and serve it hot1 without delay4 #ch4 ,portuguese ,beef4--,cut in thin shavings two pounds of cold beef1 and put it into a sauce-pan with half a pint of any brown gravy1 and heat it gradually2 in another pan put one small onion chopped fine1 the rind of one orange chopped1 the juice1 quarter of a saltspoonful of grated nutmeg1 as much cayenne as can be taken up on the point of a very small pen-knife blade1 and one gill of port wine2 boil these ingredients rapidly until the liquid is reduced one half1 and then mix them with the beef2 fry in hot fat some slices of bread1 cut in the shape of hearts1 about two inches long and one inch wide1 pile the beef in a mound on a hot dish1 lay the croutons of fried bread around it1 and serve it hot4 #ci4 ,bubble and ,squeak4--,cut about two pounds of cold meat in neat slices1 put them into a pan with an ounce of butter1 and brown them2 at the same time chop one head of tender cabbage1 without the stalks1 put it into a sauce-pan with two ounces of butter1 a saltspoonful of salt1 and quarter of a saltspoonful of pepper1 and stir it occasionally over the fire until it is quite tender2 when both are done1 lay the slices of beef in the centre of a hot dish1 and arrange the cabbage around it2 serve it hot4 #dj4 ,stewed ,kidneys4--,cut one large beef kidney in thin slices about an inch long2 fry two ounces of onion in one ounce of butter1 until pale yellow2 add the kidney1 fry or rather sauter it1 for about five minutes1 shaking the pan frequently to prevent burning2 then stir in one ounce and a half of flour1 season with one saltspoonful of salt1 a quarter of a saltspoonful of pepper1 and the same of powdered sweet herbs made as directed on page #bj1 and one gill of boiling water2 cook ten minutes longer2 meantime make eight heart-shaped croutons of bread1 as directed in receipt ,no4 #ch2 add one gill of ,madeira wine to the kidneys1 pour them on a hot dish1 sprinkle them with a teaspoonful of chopped parsley1 arrange the croutons around the border of the dish1 and serve hot at once4 ,the success of this dish depends on serving it while the kidneys are tender2 too much cooking hardens them2 and they must not be allowed to stand after they are done1 or they deteriorate4 #da4 ,haricot or ,stew of ,mutton4--,trim a neck of mutton1 weighing about two pounds1 of all superfluous fat1 cut it into cutlets1 put them in a deep sauce-pan with one ounce of butter1 and fry them brown2 pour off all fat1 add two ounces of flour1 stir till brown1 moisten with one quart and a half of stock1 or water1 and stir occasionally until the haricot boils2 meantime cut one quart of carrots and turnips1 half and half1 in small balls1 and add them1 with one dozen button onions1 a bouquet of sweet herbs1 half a saltspoonful of pepper1 and a teaspoonful of salt2 simmer for one hour2 take up the cutlets with a fork1 skim out the vegetables1 and remove the bouquet2 lay the cutlets in a wreath on a hot dish1 place the vegetables in the centre1 and strain the gravy over all4 ,green peas1 new turnips1 or new potatoes1 may replace the first named vegetables4 ,the dish should always be sent to the table hot4 #db4 ,epigramme of ,lamb1 with ,piquante ,sauce4--,boil a breast of young mutton1 weighing from two to three pounds until tender1 either in the stock-pot1 or in hot water seasoned with salt1 two cloves stuck in a small onion1 and a bouquet of sweet herbs made as directed in the first chapter2 when it is tender enough to permit the bones to be drawn out easily1 take it up1 lay it on a pan1 put another1 containing weights1 on it1 and press it until it is cold2 then cut it in eight triangular pieces1 about the size of a small cutlet2 season them with salt and pepper2 roll them first in sifted cracker dust1 then in an egg beaten with a tablespoonful of cold water1 and again in cracker dust2 fry them light brown in enough smoking hot fat to cover them4 #dc4 ,piquante ,sauce4--,while the lamb is frying1 chop one tablespoonful of capers1 two of shallot1 or small1 finely flavored onion1 and the same quantity of green gherkins2 place them over the fire in a sauce-pan with one gill of vinegar1 two bay leaves1 quarter of a saltspoonful of pepper1 and the same of powdered thyme1 and boil quickly until the vinegar is reduced to one third of its original quantity2 then add half a pint of rich brown gravy of any kind1 or of ,spanish sauce1 which may always be kept on hand2 boil the sauce gently for five minutes1 take out the bay leaves1 and pour a little of the sauce on the bottom of a hot platter2 when the pieces of breast are brown1 take them up with a skimmer1 and lay them on soft paper1 or on a clean napkin for a moment1 to free them from grease1 and arrange them in a wreath on the platter containing the sauce2 serve them at once1 with the rest of the sauce in a gravy boat4 #dd4 ,spanish ,sauce4--,fry one ounce of ham or bacon1 cut in half-inch dice1 with one ounce of fat2 add to it1 as soon as brown1 two ounces of carrot sliced1 two ounces of onion sliced2 stir in two ounces of dry flour1 and brown well2 then add one quart of stock2 or if none is on hand1 one quart of water1 and half a pound of lean meat chopped fine2 season with a teaspoonful of salt1 quarter of a saltspoonful of pepper1 and a bouquet of sweet herbs1 made as directed in the first chapter2 simmer gently for an hour1 skimming as often as any scum rises2 then strain the sauce1 add one gill of wine to it1 and use it to dress any dark meat1 game1 or baked fish4 ,this sauce will keep a week or longer1 in a cool place4 #de4 ,kromeskys1 with ,spanish ,sauce4--,cut one pound of cold roast lamb1 or mutton1 in half inch dice2 chop one ounce of onion1 and fry it pale yellow in one ounce of butter2 add one ounce of flour1 and stir until smooth2 add half a pint of ,spanish sauce1 or water1 if no sauce is at hand1 two tablespoonfuls of chopped parsley1 one level teaspoonful of salt1 one level saltspoonful of white pepper1 half a saltspoonful of powdered herbs1 as much cayenne as can be taken up on the point of a very small pen-knife blade1 and the chopped meat2 two ounces of mushrooms1 slightly warmed with quarter of an ounce of butter1 and a teaspoonful of lemon juice1 improve the flavor of the kromeskys exceedingly2 stir until scalding hot1 add the yolk of one raw egg1 cook for two minutes1 stirring frequently2 and turn out to cool on a flat dish1 slightly oiled1 or buttered1 to prevent sticking1 spreading the minced meat about an inch thick2 set away to cool while the batter is being made4 #df4 ,plain ,frying ,batter4--,mix quarter of a pound of flour with the yolks of two raw eggs1 a level saltspoonful of salt1 half a saltspoonful of pepper1 quarter of a saltspoonful of grated nutmeg1 one tablespoonful of salad oil1 7which is used to make the batter crisp17 and one cup of water1 more or less1 as the flour will take it up2 the batter should be stiff enough to hold the drops from the spoon in shape when they are let fall upon it2 now beat the whites of the two eggs to a stiff froth1 beginning slowly1 and increasing the speed until you are beating as fast as you can2 the froth will surely come2 then stir it lightly into the batter2 heat the dish containing the meat a moment1 to loosen it1 and turn it out on the table1 just dusted with powdered crackers2 cut it in strips an inch wide and two inches long1 roll them lightly under the palm of the hand1 in the shape of corks1 dip them in the batter1 and fry them golden brown in smoking hot fat4 ,serve them on a neatly folded napkin4 ,they make a delicious dish1 really worth all the care taken in preparing them4 #dg4 ,sheep's ,tongues with ,spinach4--,boil eight sheep's tongues in the stock pot1 or in hot water with a bouquet of sweet herbs1 and a gill of vinegar1 for about an hour1 or until they are quite tender2 then remove them from the stock1 lay them on their sides on a flat dish1 place over them another dish with weights on it1 and allow them to cool3 trim them neatly1 put them into a sauce-pan with enough ,spanish sauce1 or brown gravy to cover them1 and heat them gradually4 #dh4 ,to boil ,spinach4--,wash and trim one quart of green spinach1 put it into a sauce-pan holding at least three quarts of boiling water1 and three tablespoonfuls of salt1 and boil it rapidly1 with the cover off1 until it is tender enough to pierce easily with the finger nail1 which will be in from three to seven minutes1 according to the age of the spinach2 then drain it in a colander1 wash it in cold water1 thoroughly drain it again1 and chop it very fine1 or pass it through a sieve with a wooden spoon2 put it into a sauce-pan with enough ,spanish sauce or brown gravy to moisten it1 season it with a saltspoonful of salt1 and half that quantity of white pepper1 and heat it until it steams2 arrange the tongues in a wreath on a hot platter1 put the spinach in the centre1 and pour the gravy in which the tongues were heated1 over them4 ,serve hot at once4 #di4 ,broiled ,sheep's ,kidneys4--,split eight kidneys lengthwise1 skin them1 lay them for half an hour in a dish containing a tablespoonful of salad oil1 the same of some spiced vinegar1 or table sauce1 and a saltspoonful of salt and pepper mixed equally2 turn them frequently2 then roll them in cracker dust1 lay them on a greased gridiron1 and broil them1 the inside first2 when done brown1 place them on a hot dish1 with a small piece of matre d'hotel butter in each1 made according to receipt ,no4 #af1 and send them hot to the table4 #ej4 ,liver ,rolls4--,cut two sheep's livers in slices half an inch thick2 season them with salt and pepper2 spread over each a layer of sausage meat as thick as the liver1 season that1 roll each slice up1 and tie it in place with a string2 on the bottom of a baking pan put one ounce of carrot1 and one ounce of onion sliced1 two bay leaves1 one sprig of thyme1 three of parsley1 and an ounce of salt pork sliced2 lay the liver on these1 put over each roll a tablespoonful of brown gravy1 or ,spanish sauce1 and bake them in a moderate oven about forty minutes1 or until they are thoroughly cooked2 lay them on a hot platter1 add a gill of stock or water to the pan they were baked in1 stir the vegetables about in it1 and strain it over the liver4 ,serve at once4 #ea4 ,fried ,brains with ,tomato ,sauce4--,lay four pieces of calf's brains in cold water and salt for one hour1 to draw out the blood2 meantime begin a tomato sauce as directed below2 carefully remove the outer skin without breaking the brains2 put them over the fire in enough cold water to cover them1 with half a gill of vinegar1 two bay leaves1 a sprig of parsley1 and an onion stuck with three cloves2 bring them to a boil1 and simmer slowly for ten minutes2 take them up carefully1 and lay them in cold water and salt to cool4 ,when cool1 cut each one in two pieces1 roll them first in cracker dust1 then in one raw egg beaten with a tablespoonful of cold water1 then again in cracker dust1 and fry them in plenty of smoking hot fat2 as soon as they are golden brown take them up on a skimmer1 and lay them on a soft paper or napkin to absorb all fat1 and then arrange on a platter containing half a pint of tomato sauce4 #eb4 ,tomato ,sauce4--,put into a thick sauce-pan half a can1 or one pint of tomatoes1 one ounce of carrot1 and the same quantity of onion sliced1 one ounce of salt pork cut in small bits1 a bouquet of sweet herbs1 made as directed in ,chapter first1 four cloves1 one clove of garlic1 if it is liked1 one teaspoonful of salt1 quarter of a saltspoonful of pepper1 and a gill of stock1 gravy1 or water2 simmer slowly one hour1 and pass through a sieve with a wooden spoon4 ,this is an excellent sauce for any breaded side dish4 #ec4 ,calf's ,liver larded4--,the operation of larding is done by passing strips of larding pork1 which is firm1 white1 fat pork1 cut two inches long1 and quarter of an inch square1 in rows along the surface of a liver1 placing the strips of pork in the split end of a larding needle1 and with it taking a stitch about a quarter of an inch deep and one inch long in the surface of the liver1 and leaving the ends of the pork projecting equally2 the rows must be inserted regularly1 the ends of the second coming between the ends of the first1 and so on1 until the surface is covered2 the liver is then laid in a dripping pan on one ounce of carrot1 one ounce of onions1 and one ounce of salt pork sliced1 half a teaspoonful of salt1 quarter of a saltspoonful of pepper1 three sprigs of parsley1 one of thyme1 three bay leaves1 and six cloves2 a gill of ,spanish sauce or brown gravy is poured over it1 and it is cooked in a moderate oven about an hour1 until it is thoroughly done4 ,the liver should be laid on a hot platter1 while half a pint of ,spanish sauce or gravy is stirred among the vegetables it was cooked with1 and then strained over it4 ,if served hot it is a most delicious and economical dish1 being nearly as satisfactory to appetite as a heavy joint of roast meat4 #ed4 ,blanquette of ,veal4--,cut three pounds of the breast of veal in pieces two inches square1 put them in enough cold water to cover them1 with one saltspoonful of white pepper1 one teaspoonful of salt1 a bouquet of sweet herbs1 made as directed in ,chapter first1 and an onion stuck with three cloves2 bring slowly to a boil1 skim carefully until no more scum rises1 and cook gently for thirty or forty minutes until the veal is tender2 then drain it1 returning the broth to the fire1 and washing the meat in cold water2 meantime make a white sauce by stirring together over the fire one ounce of butter and one ounce of flour1 until they are smooth1 then adding a pint and a half of the broth gradually1 season with a little more salt and pepper if they are required1 and with quarter of a saltspoonful of grated nutmeg2 when the sauce has boiled up well1 stir into it with an egg-whip the yolks of two raw eggs1 put in the meat1 and cook for five minutes1 stirring occasionally2 a few mushrooms are a great improvement to the blanquette2 or it may be served with two tablespoonfuls of chopped parsley sprinkled over it after it is put on a hot platter4 #ee4 ,stuffed breast of ,veal4--,have the butcher make what is called a pocket in a three pound breast of veal1 by cutting the flesh of the upper side free from the breast bones1 taking care to leave three outer sides of the meat whole1 so as to hold the stuffing2 prepare a bed of vegetables1 herbs1 and pork1 as directed for liver1 in receipt ,no4 #ec2 stuff the breast1 sew it up1 lay it on the vegetables1 put four ounces of salt pork cut in thin slices on the top1 season it with a teaspoonful of salt1 and quarter of a saltspoonful of pepper1 and bake it in a moderate oven about one hour1 till thoroughly done2 serve it with a brown gravy made the same as the liver gravy in receipt ,no4 #ec4 #ef4 ,stuffing for ,veal4--,steep four ounces of bread in tepid water2 chop one ounce of onion1 and fry it yellow in one ounce of butter2 wring the bread dry in a towel and add it to the butter and onion2 season with one saltspoonful of salt1 quarter of a saltspoonful each of pepper and powdered thyme1 or mixed spices1 and stir till scalding hot1 then remove from the fire1 stir in the yolk of one raw egg1 and stuff the breast of veal with it4 ,this is a very good stuffing for poultry1 or lamb4 #eg4 ,broiled ,pork ,cutlets4--,make a ,robert sauce1 according to directions given below4 ,broil two pounds of cutlets from the neck of pork1 being careful not to burn them1 and dish them in a wreath on a hot platter with ,robert sauce poured on the dish4 #eh4 ,robert ,sauce4--,chop two ounces of onion1 fry pale yellow with one ounce of butter1 add two tablespoonfuls of spiced vinegar1 and reduce one half by quick boiling2 add half a pint of ,spanish sauce1 or brown gravy1 and boil slowly for fifteen minutes2 then season with a saltspoonful of salt1 quarter of a saltspoonful of pepper1 and two teaspoonfuls of ,french mustard1 and serve4 #ei4 ,pork ,chops with ,curry4--,first boil a quarter of a pound of rice according to receipt ,no4 #fj4 ,fry two pounds of pork chops cut from the loin1 brown in a very little butter1 pour off all the grease1 add to them half a pint of ,spanish sauce1 and a tablespoonful of curry powder mixed smooth with two tablespoonfuls of cold water2 cover the sauce-pan1 and simmer the chops for fifteen minutes2 then dish them in a wreath on a hot platter1 pour the sauce on the bottom of the dish1 and fill the centre with rice4 #fj4 ,boiled ,rice4--,wash a quarter of a pound of rice in plenty of cold water1 put it into a quart of boiling water with a tablespoonful of salt1 and boil it fast for twenty minutes2 shake it out into a colander1 drain it1 and shake it from the colander into the centre of the dish of chops2 do not stir it with a spoon4 #fa4 ,broiled ,pigs' ,feet4--,boil four well cleaned pickled pigs' feet in stock or boiling water with sweet herbs1 until they are tender enough to permit the bones to come out readily2 split them in halves1 take out all the large bones2 trim and shape them neatly1 and cool them2 when cold season them with pepper and salt1 dip them first in melted butter and then in cracker dust1 and broil them over a clear1 moderate fire1 turning them frequently2 serve with a little melted butter1 lemon juice1 and chopped parsley over them4 #fb4 ,english ,pork ,pie4--,make a plain pie crust by mixing together with the hand1 half a pound of flour and quarter of a pound of butter1 with enough cold water to make a stiff paste2 roll out about six times on a well floured pastry board1 folding the paste evenly each time2 line the side of an earthen pie dish nearly to the bottom2 in the bottom put a thin layer of bacon1 about four ounces sliced2 pare and slice half a quart of potatoes2 chop two ounces of onion2 cut two pounds of fresh lean pork in two-inch pieces2 lay all these in the dish in layers1 season with half a saltspoonful of pepper and the same quantity of powdered sage2 fill the dish with any good cold gravy1 cover with crust1 wetting the edges to make them fit tight2 ornament the surface according to your fancy1 with leaves and fancy shapes cut out of the pastry2 brush over with a raw egg beaten with a tablespoonful of water2 bake in a moderate oven fifteen minutes2 cover the top with paper1 and bake one hour longer2 serve hot1 or cold1 as desired4 #fc4 ,fried ,chicken1 ,spanish ,style4--,cut up a four pound chicken as for a fricassee1 sprinkle the pieces with salt1 and ,spanish red pepper2 put four ounces of lard in a frying pan on the fire1 and when smoking hot1 put in the legs1 back1 thighs1 and wings2 when they are half done1 add the pieces of breast1 two ounces of chopped onion1 one clove of garlic chopped1 a bouquet of sweet herbs1 made as directed in ,chapter first1 and fry seven minutes2 add half a pound of raw ham cut in half inch dice1 and fry till the chicken is tender2 take it out and keep it hot1 while you fry four large tomatoes cut in dice1 and seasoned with salt and pepper to taste2 then add the chicken1 make it quite hot1 and serve all together on a platter1 like a fricassee4 #fd4 ,chicken ,fricassee4--,cut a four pound tender chicken in joints1 put it over the fire in enough cold water to cover it1 with one dessertspoonful of salt1 half a saltspoonful of pepper1 a bouquet of sweet herbs1 made as directed in ,chapter first1 two ounces of carrot1 pared and left whole1 and one dozen button onions peeled2 skim frequently as often as any scum rises1 simmer slowly until the chicken is tender1 about an hour1 and then take it up to keep hot while the sauce is made2 strain out the vegetables1 and set the broth to boil2 mix one ounce of butter and one ounce of flour together over the fire until they become a smooth paste2 then gradually add a pint and a half of the broth1 stirring the sauce with an egg-whip until it is quite smooth1 season it to taste with salt and pepper1 and dish it on a hot platter2 half a can of mushrooms greatly improve the flavor of the fricassee4 #fe4 ,grilled ,fowl4--,cut the legs and second joints from two cold roast fowls2 score them closely1 season them with pepper and salt1 and lay them by1 ready to broil4 ,mince the rest of the meat fine4 ,make a white sauce by mixing together over the fire two ounces of butter and two of flour until they form a smooth paste2 gradually add enough boiling milk to make a good thick sauce1 season with half a teaspoonful of salt1 quarter of a saltspoonful of white pepper1 and the same quantity of grated nutmeg2 add the minced fowl1 and heat2 now broil the legs and thighs1 and after dishing the mince on a hot platter1 lay them on it1 and serve hot4 #ff4 ,minced ,chicken with ,macaroni4--,put four ounces of macaroni to blanch as directed in receipt ,no4 #fg4 ,cut two pounds of cold roast fowl in small slices1 or scallops2 and heat them in a white sauce1 as directed in receipt ,no4 #fe3 dish them in a border of macaroni1 and serve hot4 #fg4 ,macaroni with ,cheese4--,blanch four ounces of macaroni by putting it to boil in two quarts of boiling water and a tablespoonful of salt2 boil it until it is tender enough to pierce with the finger nail1 drain it in a colander1 wash it well in cold water1 and let it remain in water while you prepare a white sauce of one ounce of butter1 one of flour1 and boiling milk1 as directed in receipt ,no4 #fe3--put the macaroni into it with two ounces of grated cheese1 ,parmesan is the best2 heat it thoroughly2 dish it in a border around the minced fowl1 which should be piled in the middle of the dish4 #fh4 ,broiled ,pigeons4--,carefully pluck and draw eight pigeons1 split them down the middle of the back1 flatten them by pounding them with the blade of a heavy knife1 broil them on a greased gridiron1 the inside first2 lay each one on a slice of buttered toast1 and dress them with a little matre d'hotel butter1 made according to receipt ,no4 #af4 #fi4 ,salmi of ,duck4--,cut two cold roast wild ducks in joints2 put them into a sauce-pan with enough ,spanish sauce to cover them1 and add two dozen olives with the stones removed2 season to taste with salt and pepper1 being guided in this by the seasoning of the ,spanish sauce2 heat thoroughly2 meantime cut a dozen heart shaped croutons1 or slices of bread about two inches long and one wide1 and fry them brown in plenty of hot fat2 when the salmi is hot1 pour it on a hot dish1 and arrange the croutons around the border2 serve hot4 #gj4 ,civet of ,hare4--,skin a pair of leverets1 or young hares1 carefully wipe them outside with a damp cloth2 remove the entrails1 and wash the interior with a cup of vinegar1 which must be saved2 cut them into joints as you would divide a chicken for fricassee2 cut the back and loins in pieces about two inches square2 peel two dozen button onions1 and fry them light brown in two ounces of butter1 with half a pound of lean ham cut in half inch dice2 add the hare1 and brown well2 stir in two ounces of dry flour1 add three gills of broth1 and one gill of the vinegar used to wash the hare1 or two gills of claret1 season with one teaspoonful of salt1 one saltspoonful of ground cloves1 and half a saltspoonful of pepper2 simmer gently about one hour1 until the hare is tender1 and serve on a hot platter like chicken fricassee4 #ga4 ,jugged ,hare4--,prepare two hares as for a civet1 in receipt ,no4 #gj2 in the cup of vinegar and half a pint of ,spanish sauce1 7or in their place one pint of claret17 put the yellow rind of one lemon1 a bouquet of sweet herbs1 prepared as in ,chapter first1 eight cloves1 two blades of mace1 two inches of stick cinnamon1 eight allspice1 one ounce of onion whole1 one ounce of carrot whole2 boil all these together half an hour when you are preparing the hare1 as in receipt ,no4 #gj2 lay the browned pieces of hare in an earthen jar2 season them a little with a teaspoonful of salt1 and quarter of a saltspoonful of pepper2 strain the gravy made as above into the jar2 put on the cover2 fasten it in place with a paste made of flour and water1 and oiled on the top to prevent cracking4 ,bake the hare in a moderate oven three hours4 ,when you are nearly ready to dish it1 cut a slice of bread two inches thick1 the entire side of a large loaf1 trim it to a perfect oval1 fry it light brown in hot fat1 put it on a platter1 arrange the hare on it1 and pour the gravy over2 serve hot4 #gb4 ,stuffed ,eggs4--,boil eight eggs for ten minutes1 until quite hard1 lay them in cold water until they are quite cold2 make a white sauce1 as directed in receipt ,no4 #fe2 soak two ounces of stale bread in tepid water for five minutes1 and wring it dry in a towel2 put one ounce of grated cheese1 ,parmesan is the best1 in a sauce-pan with one saltspoonful of salt1 half that quantity of white pepper1 as much cayenne as can be taken up on the point of a very small pen-knife blade1 a teaspoonful of lemon juice1 two ounces of butter1 and a gill of the white sauce2 cut the eggs carefully in halves lengthwise after removing the shells1 rub the yolks through a sieve with a silver spoon1 and add them with the bread to the sauce1 as prepared above2 stir these ingredients over the fire until they cleave from the sides of the sauce-pan1 when they will be scalding hot2 on a hot platter put a layer of the white sauce as a foundation for the eggs2 fill the whites with the forcemeat1 rounding it up to look like the entire yolk of an egg1 set them on a dish in a pyramid1 and heat them in a moderate oven2 send whatever white sauce you have left to the table in a boat1 with the dish of eggs4 ,when1 after preparing the eggs for the oven1 they are sprinkled with grated cheese1 and cracker dust1 and then browned1 they are called gratinated eggs1 or stuffed eggs1 au gratin1 and are served without any sauce4 #gc4 ,how to make ,omelettes4--,there is no great difficulty in making omelettes1 and as they may be expeditiously prepared and served they are a convenient resource when an extra dish is required at short notice2 care should be taken to beat the eggs only until they are light1 to put the omelette into a well heated and buttered pan1 and never to turn it in the pan1 as this flattens and toughens it2 if the pan be large1 and only three or four eggs be used in making the omelette1 the pan should be tipped and held by the handle so that the eggs will cook in a small space upon one side of it2 instead of spreading all over it1 and becoming too dry in the process of cooking4 ,there are three secrets in the making of a good omelette1 namely1 the separate beating of the eggs1 the knack of stirring it upon the fire1 and the method of transferring it from the fire to the table4 ,if you will carefully follow the directions here given1 you can produce a dish dainty enough to satisfy the most fastidious eater4 #gd4 ,plain ,omelette4--,if you have to serve eight persons1 make three omelettes as follows3 ,put one half an ounce 7about a tablespoonful7 of butter into a clean1 smooth frying-pan1 and set it upon the back of the stove to melt2 stir the yolks of three eggs with a saltspoonful of salt for one minute2 beat the whites of three eggs to a stiff froth with an egg-whip1 beginning slowly1 and gradually increasing the speed until the froth will not leave the dish if it be turned bottom up2 this will take from three to five minutes1 according to the freshness of the eggs2 now pour the yolks into the froth1 and mix them gently with a silver spoon1 turning the bowl of the spoon over and over1 but do not stir in a circle1 or rapidly2 put the frying-pan containing the melted butter over the fire1 pour in the omelette1 and stir it with a large two-pronged fork 7a carving fork will do71 carefully raising the edges with the fork as fast as they cook1 and turning them toward the centre1 until the omelette lies in the middle of the pan in a light mass1 cooked soft or hard to suit the taste2 when done to the desired degree1 turn it out upon a hot dish without touching it with either fork or spoon1 and send it to the table immediately4 ,another excellent method is to beat three eggs1 without separating the whites and yolks1 with one tablespoonful of milk1 and a little salt and pepper1 and put them into a frying-pan containing two ounces of butter browned2 let the omelette stand for a moment1 and then turn the edges up gently with a fork1 and shake the pan to prevent it burning or sticking at the bottom2 five minutes will fry it a delicate brown1 and it should then be doubled and sent to the table at once on a hot dish4 ,three eggs will make an omelette large enough for two persons1 if any other dish is to be served with it4 ,there are several varieties of omelettes1 each named after the ingredient prominent in the composition4 ,we subjoin some excellent receipts1 which may be based upon the first-mentioned method of preparation and cooking4 #ge4 ,omelette with ,herbs4--,stir into the yolks of three eggs a saltspoonful of salt1 half a teaspoonful of chopped parsley1 one tablespoonful of chopped mushrooms1 and one tablespoonful of shallot or white onion2 beat the whites of three eggs to a stiff froth1 add them to the yolks1 and cook as in the first receipt4 #gf4 ,omelette with ,ham1 ,tongue1 or ,cheese4--,use chopped or grated ham1 or tongue1 or cheese1 in the proportion of one tablespoonful to one egg2 proceed to mix and cook in the same way as for omelette with herbs4 #gg4 ,omelette with ,oysters4--,blanch one dozen small ,blue ,point oysters1 by bringing them just to a boil in their own liquor1 seasoned with a dust of cayenne1 a saltspoonful of salt1 and a grate of nutmeg2 mix an omelette as above1 omitting the herbs1 place it over the fire1 and when it begins to cook at the edges1 place the oysters1 without any liquor1 in its centre1 and fold and serve it in the same manner as the omelette with herbs4 #gh4 ,omelette with ,mushrooms4--,choose a dozen small1 even sized mushrooms2 if they are canned1 simply warm them in the essence in which they are preserved1 and if they are fresh1 peel them by dipping them1 held by the stem1 into boiling water for one moment1 and heat them over the fire with half an ounce of butter and half a saltspoonful of salt put over them2 prepare the omelette as above1 and as soon as the edges begin to cook1 place the mushrooms in the centre1 and fold and serve like the omelette with herbs4 #gi4 ,spanish ,omelette4--,peel two large ripe tomatoes1 cut them in thin slices1 put them into a frying pan with an ounce of butter1 a saltspoonful of salt1 and a dust of pepper1 and toss them to prevent burning1 until they are just cooked through2 make an omelette as above1 and as soon as its edges are cooked put in the tomatoes1 and fold and serve the same as the omelette with herbs4 #hj4 ,oriental ,omelette4--,heat a thick earthen plate over a charcoal or wood fire1 until it will melt butter enough to cover the bottom of it1 dust on the butter a little pepper1 and sprinkle on a little salt2 break into it as many eggs as will lay upon it without crowding1 and brown them underneath2 then set them where the heat of the fire will strike their tops1 and let them color a pale yellow2 salt them a little1 and serve them very hot upon the same dish upon which they were cooked4 #ha4 ,omelette with ,preserves4--,prepare an omelette as directed in receipt ,no4 #gg1 substituting any kind of jelly or preserves for the oysters4 #hb4 ,how to ,cook ,macaroni4--,this is one of the most wholesome and economical of foods1 and can be varied so as to give a succession of palatable dishes at a very small cost4 ,the imported macaroni can be bought at ,italian stores for about fifteen cents a pound2 and that quantity when boiled yields nearly three times its bulk1 if it has been manufactured for any length of time4 ,in cooking it is generally combined with meat gravy1 tomato sauce1 and cheese2 ,gruyere and ,parmesan cheese1 which are the kinds most used by foreign cooks1 can be readily obtained at any large grocery1 the price of the former being about thirty-five cents per pound1 and the latter varying from forty to eighty cents1 according to the commercial spirit of the vendor2 the trade price quoted on grocers' trade lists being thirty-eight cents per pound1 for prime quality4 ,this cheese is of a greenish color1 a little salt in taste and flavored with delicate herbs2 the nearest domestic variety is sage-cheese1 which may be used when ,parmesan can not be obtained4 ,if in heating ,parmesan cheese it appears oily1 it is from the lack of moisture1 and this can be supplied by adding a few tablespoonfuls of broth1 and stirring it over the fire for a minute4 ,when more macaroni has been boiled than is used1 it can be kept perfectly good by laying it in fresh water1 which must be changed every day4 ,there are several forms of ,italian paste1 but the composition is almost identical1 all being made from the interior part of the finest wheat grown on the ,mediterranean shores3 the largest tubes1 about the size of a lead pencil1 are called macaroni2 the second variety1 as large as a common pipe-stem1 is termed mazzini2 and the smallest is spaghetti1 or threads2 vermicelli comes to market in the form of small coils or hanks of fine yellowish threads2 and ,italian paste appears in small letters1 and various fanciful shapes4 ,macaroni is generally known as a rather luxurious dish among the wealthy2 but it should become one of the chief foods of the people1 for it contains more gluten1 or the nutritious portion of wheat1 than bread4 #hc4 ,macaroni with ,bchamel ,sauce4--,heat three quarts of water1 containing three tablespoonfuls of salt1 to the boiling point2 boil half a pound of macaroni in it until it is tender enough to pierce easily with the finger nail2 then drain it in a colander1 and wash it well in cold water2 while it is boiling make a ,bchamel1 or white sauce1 as in receipt ,no4 #hd3 put just enough of it with the macaroni to moisten it1 heat it thoroughly2 shake it up well with two forks to make the cheese fibrous1 put it on a hot dish1 sprinkle with half an ounce of grated ,parmesan cheese1 and serve it hot4 #hd4 ,bchamel ,sauce1 with ,parmesan ,cheese4--,stir together over the fire two ounces of butter1 and two ounces of flour1 until they are perfectly blended1 boiling one pint of milk meantime2 when the butter and flour are smooth1 pour the boiling milk into them1 stir in two ounces of grated ,parmesan gradually and melt it thoroughly1 stirring constantly until the sauce is smooth2 if cream is used instead of milk1 and the ,parmesan cheese omitted1 the same is called ,cream ,bchamel4 #he4 ,macaroni ,milanaise style4--,have ready some tomato sauce1 made according to receipt ,no4 #eb1 or use some fresh tomatoes passed through a sieve with a wooden spoon1 and highly seasoned2 and two ounces of grated ,parmesan cheese2 put half a pound of imported ,italian macaroni in three quarts of boiling water1 with two tablespoonfuls of salt1 one saltspoonful of pepper in coarse pieces1 called mignonette pepper1 and a teaspoonful of butter2 boil rapidly for about twenty minutes1 or until you can easily pierce it with the finger nail1 then drain it in a colander1 run plenty of cold water from the faucet through it1 and lay it in a pan of cold water until you are ready to use it4 ,put into a sauce-pan one gill of tomato sauce1 one ounce of butter1 and one gill of ,spanish sauce1 or any rich meat gravy free from fat1 and stir until they are smoothly blended3 put a half inch layer of macaroni on the bottom of a dish1 moisten it with four tablespoonfuls of the sauce1 sprinkle over it half an ounce of the grated cheese2 make three other layers like this1 using all the macaroni1 cheese1 and sauce1 and brown the macaroni in a hot oven for about five minutes2 serve it hot4 #hf4 ,macaroni with ,tomato ,sauce4--,boil half a pound of spaghetti or macaroni as directed in receipt ,no4 #hc1 and lay it in cold water4 ,make a tomato sauce as follows1 and dress the macaroni with it1 using only enough to moisten it1 and sprinkling the top with half an ounce of grated cheese2 serve it hot4 #hg4 ,tomato ,sauce4--,boil together1 for one hour1 half a can of tomatoes1 or six large1 fresh ones1 one gill of broth of any kind1 one sprig of thyme1 one sprig of parsley1 three whole cloves1 three peppercorns1 and half an ounce of onion sliced2 rub them through a sieve with a wooden spoon1 and set the sauce to keep hot2 mix together over the fire one ounce of butter1 and half an ounce of flour1 and when smooth1 incorporate with the tomato sauce4 #hh4 ,timbale of ,macaroni4 7,a sweet dish47--,boil half a pound of macaroni of the largest size1 in boiling water and salt for fifteen minutes2 drain it in a colander1 wash it well1 lay by one quarter of it1 and put the rest into a sauce-pan with one ounce of butter1 one pint of milk or cream1 four ounces of sugar1 one teaspoonful of vanilla flavoring1 and a saltspoonful of salt2 simmer it gently while you line a well buttered three pint plain mould with the best pieces you have reserved1 coiling them regularly in the bottom and up the sides of the mould2 put what you do not use among that in the sauce-pan1 and as soon as it is tender fill the mould with it1 and set it in a hot oven for fifteen minutes2 then turn it out on a dish1 dust it with powdered sugar1 and serve it hot1 with a pudding sauce4 #hi4 ,vanilla ,cream ,sauce4--,put three ounces of powdered sugar into a sauce-pan with one ounce of corn starch1 and one gill of cold water2 mix them smooth off the fire2 then put the sauce-pan on the fire and pour in half a pint of boiling milk1 stirring smooth with an egg-whip for about ten minutes1 when the sauce will be thoroughly cooked2 flavor it with one teaspoonful of vanilla1 and serve with pudding at once4 ,,chapter ,,vi4 ,,large ,,roasts4 ,since roast or rather baked meats so often play the chief part in ,american dinners1 a few directions will be useful in connection with their cooking4 ,the object in cooking meat is to prepare it for easy mastication and complete digestion2 and it should be accomplished with the least possible waste of the valuable juices of the meat4 ,the roasting of meat before the fire is not often possible in ordinary kitchens1 but with a well managed oven the same result can be attained4 ,if meat is placed before a slow fire1 or in a cool oven1 the little heat that reaches it serves only to draw out its juices1 and with them its nutritious elements4 ,the albumen of its cut surfaces coagulates at the temperature of a bright1 clear fire1 or a hot oven1 and thus seals up the juices so that only a part of them escape1 and those are collected in the form of a rich brown1 highly flavored crust1 upon the surface of well roasted meat4 ,a good temperature for baking meat is from #cbj to #djj ,fahr4 ,if the meat is put into a very hot oven for a few moments to harden the outside1 the heat can subsequently be moderated1 and the cooking finished more slowly1 so that the meat will be sufficiently well done1 but not burned4 ,meats should be roasted about twenty minutes to a pound1 to be moderately well done2 the fire should be clear1 and steady1 in order that an equal heat may reach the joint and keep its interior steam at the proper degree of heat2 after the right length of time has elapsed1 care being taken meantime that the meat does not burn1 it may be tested by pressing it with the fingers2 if it is rare it will spring back when the pressure is removed2 if it is moderately well done the resistance to pressure will be very slight2 and if it is thoroughly cooked it will remain heavy under the fingers2 never test it by cutting into it with a knife1 or puncturing it with a fork1 for in this way you waste the rich juices4 ,if you wish to froth roast meat1 dredge a little flour over its surface1 and brown it a few moments before serving it4 ,if it is to be glazed1 brush it with clear stock concentrated to a paste by rapid boiling1 or dust a little powdered sugar over it1 and in both cases return it to the oven to set the glaze4 #ij4 ,roast ,beef with ,yorkshire ,pudding4--,have three ribs of prime beef prepared by the butcher for roasting1 all the bones being taken out if it is desirable to carve a clean slice off the top2 secure it in place with stout twine2 do not use skewers1 as the unnecessary holes they make permit the meat-juices to escape2 lay it in the dripping pan on a bed of the following vegetables1 cut in small pieces2 one small onion1 half a carrot1 half a turnip1 three sprigs of parsley1 one sprig of thyme1 and three bay leaves2 do not put any water in the dripping pan2 its temperature can not rise to a degree equal in heat to that of the fat outside of the beef1 and can not assist in its cooking1 but serves only to lower the temperature of the meat1 where it touches it1 and consequently to soften the surface and extract the juices2 do not season it until the surface is partly carbonized by the heat1 as salt applied to the cut fibre draws out their juices4 ,if you use a roasting oven before the fire1 the meat should be similarly prepared by tying in place1 and it should be put on the spit carefully2 sufficient drippings for basting will flow from it1 and it should be seasoned when half done2 when entirely done1 which will be in fifteen minutes to each pound of meat1 the joint should be kept hot until served1 but should be served as soon as possible to be good4 ,when gravy is made1 half a pint of hot water should be added to the dripping pan1 after the vegetables have been removed1 and the gravy should be boiled briskly for a few minutes1 until it is thick enough1 and seasoned to suit the palate of the family2 some persons thicken it with a teaspoonful of flour1 which should be mixed with two tablespoonfuls of cold water before it is stirred into the gravy4 #ia4 ,yorkshire ,pudding4--,put seven ounces of flour into a bowl with one teaspoonful of salt2 mix it smoothly with enough milk1 say half a pint1 to make a smooth1 stiff batter2 then gradually add enough more milk to amount in all to one pint and a half1 and three eggs well beaten2 mix it thoroughly with an egg-whip1 pour it into a well buttered baking pan1 bake it in the oven one hour and a half1 if it is to be served with baked beef2 or if it is to accompany beef roasted before the fire1 one hour in the oven1 and then half an hour under the meat on the spit1 to catch the gravy which flows from the joint4 ,to serve it cut it into pieces two or three inches square before taking it from the pan1 and send it to the table on a hot dish covered with a napkin1 with the roast beef4 #ib4 ,roast ,loin of ,veal4--,take out the chine1 or back-bone1 from a loin of veal weighing about six pounds1 being careful to leave the piece of meat as whole as possible2 chop up the bones and put them in a dripping pan with two ounces of carrot1 one ounce of turnip1 and quarter of an ounce of parsley2 stuff the veal with a forcemeat made as in receipt ,no4 #ic1 roll it up neatly1 tie it firmly with stout cord1 lay it on the vegetables in the pan1 and roast it one hour and a half4 ,when done take it from the pan1 and keep it hot while you prepare the gravy by putting half a pint of hot water in the pan1 boiling it up once1 and straining it2 or if desirable thicken it with a teaspoonful of flour smoothly dissolved in two tablespoonfuls of cold water and stirred with the gravy4 #ic4 ,stuffing for ,veal4--,cut two ounces of salt pork in quarter inch dice1 and fry it brown in half an ounce of butter1 with one ounce of chopped onion2 while these ingredients are frying1 soak eight ounces of stale bread in tepid water1 and then wring it dry in a napkin2 add it to the onion when it is brown1 with one tablespoonful of chopped parsley1 half a saltspoonful of powdered thyme1 and the same quantity of dried and powdered celery1 and white pepper1 and one teaspoonful of salt2 mix all these over the fire until they are scalding hot1 and cleave from the pan2 then stir in one raw egg1 and use it with the veal4 #id4 ,roast ,lamb with ,mint ,sauce4--,choose a plump1 fat fore-quarter of lamb1 which is quite as finely flavored and less expensive than the hind-quarter2 secure it in shape with stout cord1 lay it in a dripping pan with one sprig of parsley1 three sprigs of mint1 and one ounce of carrot sliced2 put it into a quick oven1 and roast it fifteen minutes to each pound2 when half done season it with salt and pepper1 and baste it occasionally with the drippings flowing from it4 ,when done serve it with a gravy-boat full of mint sauce4 #ie4 ,mint ,sauce cold4--,melt four ounces of brown sugar in a sauce boat with half a pint of vinegar1 add three tablespoonfuls of chopped mint1 and serve cold with roast lamb4 #if4 ,hot ,mint ,sauce4--,put one pint of vinegar into a sauce-pan with four ounces of white sugar1 and reduce by rapid boiling to half a pint1 stirring to prevent burning2 add a gill of cold water1 and boil for five minutes2 then add three tablespoonfuls of chopped mint1 and serve with lamb4 #ig4 ,roast ,pork with ,apple ,sauce4--,neatly trim a loin of fresh pork weighing about six pounds2 put it into a dripping pan on three bay leaves1 quarter of an ounce of parsley1 one ounce of onion1 and the same quantity of carrot sliced1 and roast it about twenty minutes to each pound2 when half done1 season it with salt and pepper2 when brown1 serve it with a border of ,parisian potatoes1 prepared according to receipt ,no4 #b1 and send it to the table with a bowl of apple sauce4 #ih4 ,apple ,sauce4--,pare and slice one quart of good tart apples2 put them into a sauce-pan with half a pint of cold water2 stir them often enough to prevent burning1 and simmer them until tender1 about twenty minutes will be long enough2 then rub them through a sieve with a wooden spoon1 add a saltspoonful of powdered cloves1 and four ounces of sugar1 or less according to the taste2 serve in a bowl1 with the roast pork4 #ii4 ,roast ,turkey with ,cranberry ,sauce4--,choose a fat tender turkey weighing about six or seven pounds2 pluck it1 carefully remove the pin-feathers1 singe the bird over the flame of an alcohol lamp1 or a few drops of alcohol poured on a plate and lighted2 wipe it with a damp towel and see that it is properly drawn by slitting the skin at the back of the neck1 and taking out the crop without tearing the skin of the breast2 loosen the heart1 liver1 and lungs1 by introducing the fore-finger at the neck1 and then draw them1 with the entrails1 from the vent4 ,unless you have broken the gall1 or the entrails1 in drawing the bird do not wash it1 for this greatly impairs the flavor1 and partly destroys the nourishing qualities of the flesh4 ,twist the tips of the wings back under the shoulders1 stuff the bird with forcemeat made according to receipt ,no4 #ajj2 bend the legs as far up toward the breast as possible1 secure the thigh bones in that position by a trussing cord or skewer2 then bring the legs down1 and fasten them close to the vent4 ,pound the breast bone down1 first laying a towel over it4 ,lay a thin slice of salt pork over the breast to baste it until sufficient drippings run from the bird2 baste it frequently1 browning it on all sides by turning it about in the pan2 use a clean towel to turn it with1 but do not run a fork into it or you will waste its juices3 when it is half done season it with two teaspoonfuls of salt and one saltspoonful of powdered herbs1 made according to directions in ,chapter first2 when it has cooked about twenty minutes to each pound1 dish it1 and keep it hot while you make a gravy by adding half a pint of water to the drippings in the pan1 first taking off a little of the superfluous fat1 and thickening it if desired with a teaspoonful of flour mixed with two tablespoonfuls of cold water2 serve the turkey hot with a gravy-boat full of gravy and a dish of cranberry sauce made according to receipt ,no4 #aja4 ,the same directions for drawing1 trussing1 and roasting will apply to other poultry and game4 #ajj4 ,forcemeat for ,roast ,poultry4--,steep eight ounces of stale bread in tepid water for five minutes1 and wring it dry in a clean towel2 meantime chop fine four ounces each of fresh veal and pork1 or use instead1 eight ounces of good sausage meat2 grate eight ounces of good rather dry cheese2 fry one ounce of onion in one ounce of butter to a light yellow color2 add the bread1 meat1 and cheese1 season with a saltspoonful of powdered herbs1 made according to directions in ,chapter first1 a teaspoonful of salt1 a saltspoonful of pepper1 and two whole eggs2 mix well and use4 #aja4 ,cranberry ,sauce4--,carefully pick and wash one quart of cranberries2 put them over the fire in a sauce-pan with half a pint of cold water2 bring them to a boil1 and boil them gently for fifteen minutes1 stirring them occasionally to prevent burning2 then add four ounces of white sugar1 and boil them slowly until they are soft enough to pass through a sieve with a wooden spoon2 the sauce is then ready to serve4 #ajb4 ,roast ,chicken with ,duchesse ,potatoes4--,prepare and roast a pair of chickens as directed in receipt ,no4 #ii2 or for the stuffing named in that receipt substitute ,no4 #ic2 meantime boil one quart of potatoes1 for mashing1 and make twelve heart-shaped croutons or pieces of bread fried in hot fat3 lay the ,duchesse potatoes around the chickens when it is dished1 and the croutons in an outer circle1 with the points outward4 #ajc4 ,duchesse ,potatoes4--,mash one quart of hot boiled potatoes through a fine colander with the potato masher2 mix with them one ounce of butter1 one level teaspoonful of salt1 half a saltspoonful of white pepper1 quarter of a saltspoonful of grated nutmeg1 and the yolks of two raw eggs2 pour the potato out on a plate1 and then form it with a knife into small cakes1 two inches long and one inch wide2 lay them on a buttered tin1 brush them over the top with an egg beaten up with a teaspoonful of cold water1 and color them golden brown in a moderate oven4 #ajd4 ,roast ,duck with ,watercresses4--,prepare and roast a pair of ducks as directed in receipt ,no4 #ii1 and serve them with a border of a few watercresses1 and a salad bowl containing the rest of a quart1 prepared as in receipt ,no4 #aje4 #aje4 ,romaine ,sauce for ,watercresses4--,grate half an ounce of onion1 and use two tablespoonfuls of vinegar to wash it off the grater2 to these add a saltspoonful of sugar1 a tablespoonful of lemon juice1 three tablespoonfuls of olive oil1 six capers chopped fine1 as much cayenne as can be taken up on the point of a very small pen-knife blade1 a level saltspoonful of salt1 and quarter of a saltspoonful of pepper2 mix well1 and use for dressing watercresses1 or any other green salad4 ,a few cold boiled potatoes sliced and mixed with this dressing1 and a head of lettuce1 makes a very nice potato salad4 #ajf4 ,roast ,goose with ,onion ,sauce4--,prepare a goose as directed in receipt ,no4 #ii2 stuff it with onion stuffing made according to receipt ,no4 #ajg2 serve it with a gravy boat full of onion sauce made according to receipt ,no4 #ajh4 #ajg4 ,sage and ,onion ,stuffing4--,pare six ounces of onion1 and bring them to a boil in three different waters2 soak eight ounces of stale bread in tepid water1 and wring it dry in a towel2 scald ten sage leaves2 when the onions are tender1 which will be in about half an hour1 chop them with the sage leaves1 add them to the bread1 with one ounce of butter1 the yolks of two raw eggs1 one level teaspoonful of salt1 and half a saltspoonful of pepper2 mix and use4 #ajh4 ,onion ,sauce4--,prepare six ounces of onions as in receipt ,no4 #ajg2 chop them fine1 pass them through a sieve with a wooden spoon1 and put them into half a pint of boiling milk1 with one ounce of butter1 one saltspoonful of salt1 and one quarter of a saltspoonful of pepper4 #aji4 ,roast ,wild ,duck4--,prepare a pair of ducks as directed in receipt ,no4 #ii2 do not stuff them1 but tie over the breasts slices of pork or bacon2 roast fifteen minutes to the pound2 serve with gravy in a boat and quarters of lemon on the same dish4 #aaj4 ,roast ,partridge4--,prepare a pair of partridges as in receipt ,no4 #ii1 but do not stuff them2 tie over the breasts slices of pork or bacon1 and roast about twenty-five minutes2 serve with bread sauce4 #aaa4 ,bread ,sauce4--,peel and slice an onion weighing full an ounce1 simmer it half an hour in one pint of milk1 strain it1 and to the milk add two ounces of stale bread1 broken in small pieces1 one ounce of butter1 one saltspoonful of salt1 and quarter of a saltspoonful of nutmeg and pepper mixed2 strain1 passing through a sieve with a spoon1 and serve hot4 ,,chapter ,,vii4 ,,boiled ,,dishes4 ,boiling is the most economical way of cooking1 if properly done2 there are several important points to be considered in this connection4 ,we have already said that the best method of cooking meat is that which preserves all its nourishing juices2 if in addition to this we can prepare it in such a way as to present a large available surface to the action of the digestive juices1 we would seem to have reached culinary perfection4 ,judicious boiling accomplishes this3 and we cannot do better than to follow ,liebig's plan to first plunge the meat into boiling water1 and boil it five minutes to coagulate the albumen to a sufficient depth to form a crust upon the surface1 and thus confine the juices1 and then add enough cold water to reduce the temperature to #aeh ,fahr41 if the meat is to be rare1 or to #afe ,fahr41 if it is to be well done2 and to maintain this gentle heat until the meat is tender4 ,there is comparatively little waste in boiling1 from the fact that fat melts less quickly than in broiling or roasting1 and the covering of the pot retards evaporation1 while the water absorbed by the meat adds to its bulk to a certain extent without detracting from its quality4 ,a strainer or plate should be placed in the bottom of the pot to prevent burning2 the pot should be skimmed clear as soon as it boils1 and the subsequent simmering should be gentle and steady2 there should always be sufficient water to cover the meat in order to keep it plump4 ,less body of heat is required to boil in copper or iron pots1 than in those made of tin1 especially if the latter have polished surfaces which throw off the heat4 ,the pot-liquor from boiled meat should always be strained into an earthen jar and left to cool2 the fat can then be taken off for kitchen use1 and the liquor utilized as the basis for some kind of soup4 #aab4 ,leg of ,mutton with ,caper ,sauce4--,put a leg of mutton1 weighing about six pounds1 on the fire in enough boiling hot water to cover it2 boil it for five minutes1 skimming it as often as any scum rises1 then pour in enough cold water to reduce the heat to about #afj ,fahr41 season with a tablespoonful of salt1 and simmer the meat at that heat until it is tender1 allowing about twenty minutes cooking to each pound of meat2 if turnips are to be served with it as a garnish1 choose them of equal size1 pare them smoothly1 and boil them with the mutton2 if the vegetables are cooked first take them up without breaking1 and set them back off the fire1 in a little of the mutton stock1 to keep hot4 ,just before dishing the meat1 make a caper sauce1 as directed in receipt ,no4 #aac2 serve the mutton on a hot dish1 with the turnips laid around it1 and send the sauce in a gravy-boat to the table with it4 #aac4 ,caper ,sauce4--,put one ounce of butter and one ounce of flour in a sauce-pan over the fire1 and stir until smoothly melted2 gradually pour in half a pint of boiling water1 season with one teaspoonful of salt1 and quarter of a saltspoonful of white pepper1 and stir until the sauce coats the spoon when you lift it out2 take it from the fire1 and stir in two ounces of butter1 and two tablespoonfuls of small capers1 and serve at once4 ,do not permit the sauce to boil after you have added the butter1 as it may turn rancid4 #aad4 ,boiled ,ham with ,madeira ,sauce4--,choose a ham by running a thin bladed knife close to the bone1 and if the odor which follows the cut is sweet the ham is good2 soak it in cold water for twenty-four hours1 changing the water once2 scrape it well1 and trim off any ragged parts2 put it in enough cold water to cover it1 with an onion weighing about one ounce1 stuck with six cloves1 and a bouquet made according to directions in ,chapter first1 and boil it four hours4 ,take it from the fire and let it cool in the pot-liquor4 ,then take it up carefully1 remove the skin1 dust it with sifted bread or cracker crumbs1 and brown it in the oven4 ,serve it either hot or cold2 if hot send it to the table with a gravy boat full of ,madeira sauce4 #aae4 ,madeira ,sauce4--,put over the fire in a thick sauce-pan one pint of ,spanish sauce made according to receipt ,no4 #dd1 or the same quantity of any rich brown gravy1 season with salt and pepper to taste2 the seasoning must depend on the flavor of the gravy2 when scalding hot add half a pint of ,madeira wine1 and stir till the sauce is thick enough to coat the spoon2 then strain through a fine sieve1 and serve hot4 #aaf4 ,beef la ,mode ,jardiniere4--,daube a seven pound piece of round of beef1 by inserting1 with the grain1 pieces of larding pork1 cut as long as the meat is thick1 and about half an inch square1 setting the strips of pork about two inches apart2 this can be done either with a large larding needle1 called a sonde1 or by first making a hole with the carving-knife steel1 and then thrusting the pork in with the fingers2 lay the beef in a deep bowl containing the marinade1 or pickle1 given in receipt ,no4 #aag1 and let it stand from two to ten days in a cool place1 turning it over every day4 ,then put it into a deep pot just large enough to hold it1 together with the marinade1 and turn it occasionally over the fire until it is nicely browned2 cover it with hot stock or water1 and simmer it gently four hours4 ,when it has been cooking three hours cut about four ounces each of carrots and turnips in the shape of olives2 pare two dozen button onions2 and cut one pint of string beans in pieces one inch long2 put all these vegetables on the fire in cold water1 in separate vessels1 each containing a teaspoonful of salt1 and half a saltspoonful of sugar1 and let them boil till tender2 then lay them in cold water to keep them white1 until ready to use them4 ,when the meat is tender1 take it up1 and keep it warm2 strain the sauce in which it has cooked1 and stir it over the fire until it is thick enough to coat the spoon2 drain the vegetables1 and let them scald up in the sauce1 and pour all over the beef4 #aag4 ,marinade4--,cut in slices1 four ounces each of carrot and onion1 two ounces of turnip1 and one ounce of leeks2 chop a quarter of an ounce each of parsley and celery1 if in season2 slice one lemon2 add to these one level tablespoonful of salt1 one saltspoonful of pepper1 six cloves1 four allspice1 one inch of stick cinnamon1 two blades of mace1 one gill of oil and one of vinegar1 half a pint of red wine1 and one pint of water4 ,mix all these ingredients thoroughly1 and use the marinade for beef1 game1 or poultry1 always keeping it in a cool place4 #aah4 ,boiled ,fowl with ,oyster ,sauce4--,prepare a pair of fowls in accordance with receipt ,no4 #ii1 but do not stuff them2 put them into boiling water enough to cover them1 with a level tablespoonful of salt to each quart of water2 skim until clear1 and boil slowly until tender1 about fifteen minutes to a pound2 when nearly done1 make an oyster sauce1 as directed in receipt ,no4 #aai1 and serve it on the same dish with the fowls1 sprinkling them with a teaspoonful of chopped parsley4 #aai4 ,oyster ,sauce4--,blanch one quart of oysters by bringing them to a boil in their own liquor2 drain them1 saving the liquor2 wash them in cold water1 and set them away from the fire until you are ready to use them2 stir one ounce of butter and one ounce of flour together over the fire until they form a smooth paste1 strain into them enough of the oyster liquor and that the chicken was boiled in to make a sauce as thick as melted butter2 season with a teaspoonful of salt1 quarter of a saltspoonful of white pepper1 and the same of grated nutmeg2 put in the oysters1 and serve4 ,,chapter ,,viii4 ,,salads ,,and ,,salad ,,sauces4 ,the very herbs of the field yield nourishment1 and bread and water make a feast for a temperate man1 says ,plato2 and indeed the healthfulness of fresh vegetables is well enough known in our day2 we include under this term not only the edible roots1 but the young shoots of succulent plants1 rich in nitrates and mineral salts1 which play an important part in the preparation of salads4 ,americans are beginning to realize the wealth of green food abounding in their gardens and fields1 which they have too long abandoned to their beasts of burden4 ,we are wise in letting the ox eat grass for us1 but with the grass he too often consumes tender herbs which might find a place on our own tables1 to the advantage of appetite and digestion4 ,dandelion1 corn-salad1 chicory1 mint1 sorrel1 fennel1 marshmallows1 tarragon1 chives1 mustard1 and cresses1 and their numerous kind1 grow wild1 or can be cultivated with but little trouble2 and should find their way to favor in every family1 for with the oil and vinegar employed in dressing them1 they promote digestion1 and purify the system2 while the condiments used with them are of decided medicinal value4 ,there is some degree of truth in the idea that a salad-maker is born1 not made1 and yet with due care and delicate manipulation1 almost any deft-handed and neat-minded individual may become an expert salad dresser4 ,most careful preparation of the green vegetables is imperatively necessary to the production of a good salad2 they must be freshened in cool water1 cleaned of all foreign matter1 well drained upon a clean napkin2 and1 above all1 torn with the fingers1 and not cut with a knife4 ,then the various ingredients should be very delicately and deliberately compounded1 and withal by a quick and cunning hand1 and the result will be perfection4 ,below we give the receipts for a class of salads best adapted for general use4 ,in the preparation of all salads only good oil should be used1 as none other will produce invariably satisfactory results4 ,the very best salads are often the result of the inspiration of the moment1 when the necessity arises for substituting some ingredient near at hand for one not to be obtained1 as in the case of the shad-roe salad mentioned below4 ,the formula called for ,russian caviare1 but ,russian caviare was not to be had1 and a cold shad-roe was2 the consequence was its substitution and the alteration of one or two other ingredients1 and the result1 we do not hesitate to say1 was the production of one of the most delicious salads ever invented4 ,let careful housekeepers not given to these foreign dishes remember that they are not only appetizing but economical4 #abj4 ,spring ,salad4--,break one pint of fresh mustard tops1 and one of cresses1 tear one good-sized lettuce1 and chop two green onions2 place all lightly in a dish1 and ornament it with celery and slices of boiled beet4 ,use it with a cream dressing4 #aba4 ,watercress ,salad4--,serve one quart of watercresses with one chopped green onion1 one teaspoonful of ground horseradish1 one tablespoonful of lemon juice1 and two of oil1 simply poured over4 #abb4 ,mint ,salad4--,wash and clean the tender tops of one quart of spearmint1 lay them in a bowl with one tablespoonful of chopped chives1 and dress them with brown sugar and vinegar1 or sweet sauce4 ,this is an excellent accompaniment for roast lamb4 #abc4 ,cauliflower ,salad4--,place in a salad bowl one underdone cauliflower1 broken in branches1 six small silver onions1 six radishes1 ornament with the hearts of two white lettuces1 and one dessertspoonful each of chopped olives and capers2 dress it with cream sauce1 or plain oil and vinegar4 #abd4 ,dandelion ,salad4--,this salad is a favorite ,european dish2 one pint of the plants are carefully washed and placed in a salad bowl with an equal quantity of watercresses1 three green onions or leeks sliced1 a teaspoonful of salt1 and plenty of oil or cream dressing4 ,this is one of the most healthful and refreshing of all early salads4 #abe4 ,asparagus ,salad4--,cut the green tops of two bunches of cold asparagus one inch long1 mix them with the leaves of one lettuce1 a few sprigs of mint1 and a teaspoonful of powdered sugar1 ornament with tufts of leaves1 and serve with a ,mayonnaise4 #abf4 ,shad-roe ,salad4--,boil two roes1 separate the grains by washing them in vinegar1 place them in a salad bowl1 with one head of tender lettuce and one pint of ripe tomatoes cut thin2 dress them with two tablespoonfuls each of oil1 lemon juice1 and strained tomato pulp1 seasoned with cayenne pepper4 #abg4 ,green ,pea ,salad4--,place one pint of cold boiled peas in a bowl with one tablespoonful of powdered sugar2 pour over them two tablespoonfuls of oil and one of vinegar1 and garnish with two cucumbers delicately sliced4 ,this salad is excellent with a ,mayonnaise4 #abh4 ,orange ,salad4--,divest four under-ripe oranges of all rind and pith1 slice them into a dish1 season with a little cayenne pepper1 add the rind of one minced1 the juice of one lemon and a tablespoonful of oil if desired2 decorate with tarragon tops4 #abi4 ,spinach ,salad4--,place one pint of lettuce leaves1 and one pint of tender spinach tops in a bowl with a few fresh mint leaves1 dress them with oil and vinegar plain1 and decorate them with sliced hard boiled eggs4 ,a ravigote sauce is excellent with this salad4 #acj4 ,tomato ,salad4--,slice one quart of ripe tomatoes1 sprinkle with cayenne pepper1 garnish with chervil or fennel1 and dress with oil or lemon juice three tablespoonfuls of each4 #aca4 ,nasturtium ,salad4--,tear two white lettuces into the salad bowl1 sprinkle over them one tablespoonful of pickled nasturtiums1 or capers1 dress with simple oil and vinegar1 and garnish with fresh nasturtium blossoms4 ,in mixing salad dressings1 first1 carefully stir together all the ingredients except the oil and vinegar1 and add these gradually and alternately a few drops at a time4 #acb4 ,cream ,dressing4--,where oil is disliked in salads the following dressing will be found excellent4 ,rub the yolks of two hard boiled eggs very fine with a spoon1 incorporate with them a dessertspoonful of mixed mustard1 then stir in a tablespoonful of melted butter1 half a teacupful of thick cream1 a saltspoonful of salt1 and cayenne pepper enough to take up on the point of a very small pen-knife blade1 and a few drops of anchovy or ,worcestershire sauce2 add very carefully sufficient vinegar to reduce the mixture to a smooth creamy consistency2 and pour it upon lettuce carefully prepared for the table4 #acc4 ,english ,salad ,sauce4--,break the yolk of one hard boiled egg with a silver fork1 add to it a saltspoonful of salt1 a teaspoonful of dry mustard1 a mashed mealy potato1 two dessertspoonfuls each of cream and oil1 and one tablespoonful of vinegar2 mix until smooth and firm4 #acd4 ,remolade4--,beat a fresh raw egg1 add to it a teaspoonful of mixed mustard1 and three tablespoonfuls of oil2 when smooth add just enough vinegar to change the color slightly4 #ace4 ,sweet ,sauce4--,mix well two tablespoonfuls of oil1 the raw yolk of one egg1 a saltspoonful of salt1 a half that quantity of pepper1 one tablespoonful of vinegar1 and a dessertspoonful of moist sugar4 #acf4 ,piquante ,salad ,sauce4--,mix together the yolks of two hard boiled and two raw eggs2 add one tablespoonful each of cream and oil2 and1 when smooth1 enough ,chili or tarragon vinegar to season sharply1 about two tablespoonfuls4 #acg4 ,green ,remolade4--,one dessertspoonful each of chopped tarragon1 chives1 and sorrel1 pounded in a mortar2 add a saltspoonful of salt1 half that quantity of mignonette pepper1 one tablespoonful of mixed mustard1 a gill of oil1 and the raw yolks of three eggs2 when pounded quite smooth1 dilute it with a little vinegar1 and strain it through a sieve4 #ach4 ,oil ,sauce4--,pound in a mortar one shallot or two button onions1 the yolks of two hard boiled eggs1 a saltspoonful of herbs1 a tablespoonful of vinegar1 and enough oil to thicken it1 about one gill4 #aci4 ,ravigote ,sauce4--,clean and chop a few salad herbs1 put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock1 and a little pepper and salt2 stir till the jelly is hot1 and then add one tablespoonful of vinegar1 and two of good oil2 when thoroughly mixed set the sauce-pan into a cool place1 or pour out the mixture on a dish until it is wanted for use4 #adj4 ,egg ,dressing4--,chop the yolks and whites of two hard boiled eggs separately1 but not fine2 strew them upon any salad after having dressed it with two tablespoonfuls of cream1 and one of white vinegar4 #ada4 ,anchovy ,salad ,sauce4--,mix until smooth two raw eggs1 one teaspoonful of the essence of anchovy1 one tablespoonful of vinegar1 and two of oil4 #adb4 ,swiss ,dressing4--,pound two ounces of old cheese in a mortar1 add one tablespoonful of vinegar1 a little salt and pepper1 and dilute to the consistency of cream with oil4 #adc4 ,spring ,dressing4--,beat the yolks of two raw eggs1 add a teaspoonful of salt1 and a saltspoonful of dry mustard1 chop one leek or two new onions1 and mix them in1 then add three tablespoonfuls of oil and one of vinegar and mix thoroughly2 tear up two heads of lettuce1 putting thin slices of boiled beets upon it1 and pour the dressing over all4 #add4 ,mayonnaise4--,place in the bottom of a salad bowl the yolk of one raw egg1 a level teaspoonful of salt1 the same quantity of dry mustard1 a saltspoonful of white pepper1 as much cayenne as can be taken up on the point of a very small pen-knife blade1 and the juice of half a lemon2 mix these ingredients with a wooden salad spoon until they assume a creamy white appearance2 then add1 drop by drop1 three gills of salad oil1 stirring the mayonnaise constantly2 if it thickens too rapidly1 thin it with a little of the juice from the second half of the lemon1 until all is used2 and towards the finish add gradually four tablespoonfuls of tarragon vinegar4 ,keep it cool until wanted for use4 #ade4 ,hot ,salad ,sauce4--,this sauce when cold is an excellent and economical substitute for the more expensive mayonnaise4 ,,part #a4--,put one ounce each of butter and flour into a sauce-pan over the fire1 and stir until it is melted1 add gradually half a pint of boiling water1 season with a teaspoonful of salt1 and quarter of a saltspoonful of white pepper1 stir till smooth1 and set a little away from the fire1 while you make the following sauce4 ,,part #b4--,put the yolk of one raw egg in a salad bowl1 add a quarter of a saltspoonful of salt1 half that quantity of grated nutmeg1 as much cayenne as you can take up on the point of a very small pen-knife blade2 mix these ingredients with a wooden salad spoon thoroughly1 and then add1 a few drops at a time and alternately1 three tablespoonfuls of oil1 and one of vinegar4 ,pour the preparation marked part #a1 into this1 gradually stirring until the sauces are thoroughly mixed2 cool and use4 ,this sauce will keep for weeks in a cool place4 #adf4 ,romaine ,salad ,dressing4--,grate half an ounce of onion1 mix it with a teaspoonful of lemon juice1 a saltspoonful each of salt and powdered sugar1 a level saltspoonful each of white pepper1 and dry mustard1 then gradually add three tablespoonfuls of oil1 and one of vinegar4 ,use for lettuce or tomato salad4 ,,chapter ,,ix4 ,,vegetables4 ,soft water is the best for boiling all vegetables4 ,fresh vegetables boil in one-third less time than stale ones4 ,green vegetables should be put into plenty of boiling water and salt1 and boiled rapidly1 without covering1 only until tender enough to pierce with the finger nail2 a bit of common washing soda1 or of carbonate of ammonia1 as large as a dried pea1 put into the boiling water with any of the vegetables except beans1 counteracts any excess of mineral elements in them1 and helps to preserve their color4 ,a lump of loaf sugar boiled with turnips neutralizes their excessive bitterness4 ,cabbage1 potatoes1 carrots1 turnips1 parsnips1 onions1 and beets1 are injured by being boiled with fresh meat1 and they also hurt the color of the meat1 and impair its tenderness and flavor4 ,when vegetables are cooked for use with salt meat1 the meat should first be cooked and taken from the pot liquor1 and the vegetables boiled in the latter4 ,the following table will be a guide in boiling vegetables1 but it must be remembered that the youngest and freshest boil in the least time2 and that in winter all the roots except potatoes require nearly double the time to cook1 that they would take in summer1 when they are new2 spinach1 ten to fifteen minutes2 brussels sprouts1 peas1 cauliflowers1 and asparagus1 fifteen to twenty minutes2 potatoes1 cabbage1 corn1 and string-beans1 twenty to thirty minutes2 turnips1 onions1 and squash1 twenty to forty minutes2 beets1 carrots1 and parsnips1 about one hour4 #adg4 ,asparagus with ,melted ,butter4--,trim the white tough ends from two bunches of asparagus1 tie it in packages of about a dozen stalks each2 put them into three quarts of boiling water1 with three tablespoonfuls of salt1 and boil them gently until done1 about twenty minutes2 meantime make some drawn butter according to receipt for caper sauce1 omitting the capers2 fit two slices of toast to the bottom of the dish you intend to use1 dip it for one instant in the water in which the asparagus has been boiled1 lay it on the dish1 and arrange the asparagus in a ring on it with the heads in the centre2 send the butter to the table in a gravy boat1 with the dish of asparagus4 #adh4 ,green ,peas4--,boil two quarts of freshly shelled peas in two quarts of boiling water with half an ounce of butter1 one bunch of green mint1 and one teaspoonful each of sugar and salt1 until they begin to sink to the bottom of the sauce-pan3 drain them in a colander1 season them with a saltspoonful of salt1 and a quarter of a saltspoonful of pepper1 and send them to the table hot4 #adi4 ,string ,beans4--,these beans are generally marketed while they are unripe1 and cooked in the shell2 in that condition two quarts of them should be stringed1 split in halves1 cut in pieces two inches long1 and thrown into boiling water with a tablespoonful of salt1 but no soda or ammonia should be added1 as its action discolors them2 a few sprigs of parsley and an ounce of pork can be boiled with them to their improvement2 when they are tender1 which will be in about half an hour1 they should be drained1 and served with melted butter1 made as for caper sauce1 but without the capers4 #aej4 ,baked ,beets4--,clean eight smooth beets with a soft cloth or brush2 bake them in a moderate oven about one hour2 rub off the skin1 baste them with butter and lemon juice1 return them to the oven for five minutes1 and serve them hot4 #aea4 ,brussels ,sprouts4--,trim two quarts of ,brussels sprouts1 wash them thoroughly1 put them in three quarts of boiling water with two tablespoonfuls of salt1 and boil them gently until tender1 about fifteen minutes1 shaking the sauce-pan occasionally2 then drain them in a colander1 being careful not to break them2 put them again into the sauce-pan with one ounce of butter1 a teaspoonful of lemon juice1 a saltspoonful of salt1 and quarter of a saltspoonful of white pepper2 toss them gently over the fire1 while you make some rounds of buttered toast for the bottom of a platter2 when this is ready shake the ,brussels sprouts upon it1 and serve hot4 ,some persons like the addition of two ounces of grated ,parmesan cheese2 and others serve them with the ,bchamel sauce named in receipt ,no4 #hd4 #aeb4 ,stuffed ,cabbage4--,cut the leaves of a large white cabbage as whole as possible1 cut out the stalks1 wash the leaves well1 and boil them only until tender1 in three quarts of boiling water and salt1 with a piece of soda as large as a dried pea2 have ready some sausage meat highly seasoned1 and as soon as the cabbage is tender carefully drain it in a colander1 run cold water from the faucet over it1 and1 without tearing the leaves1 lay them open on the table1 two or three upon each other1 making eight or ten piles4 ,divide the sausage meat1 and lay a portion in the centre of each1 fold the cabbage over it in a compact roll and tie it in place with cord2 lay the rolls on a baking sheet1 season with salt and pepper1 put over each a tablespoonful of any rich brown gravy and brown a little in a quick oven2 serve at once1 on small rounds of toast4 #aec4 ,red ,cabbage4--,cut a firm head of red cabbage in shreds1 lay it in a sauce-pan with the following ingredients2 one gill of vinegar1 one teaspoonful each of ground cloves and salt1 half a saltspoonful of pepper1 two ounces of butter1 and two ounces of sugar2 stew it gently until tender1 about one hour1 shaking the pan to prevent burning1 and serve it hot4 #aed4 ,baked ,cauliflower4--,thoroughly wash a large cauliflower1 boil it in plenty of boiling water and salt1 until tender1 about twenty minutes2 drain it whole2 pour over it one gill of ,bchamel sauce1 made as in receipt ,no4 #hd1 dust it thickly with cracker dust1 or bread crumbs1 and ,parmesan cheese1 mixed in equal proportions1 and brown it ten minutes in a quick oven4 #aee4 ,baked ,turnips4--,pare six large yellow turnips1 slice them1 and boil them till tender in plenty of salted water2 drain them1 put them on a flat dish in layers1 pour over them half a pint of ,bchamel sauce1 dust them thickly with crumbs and grated ,parmesan cheese2 brown them in a quick oven1 and serve hot4 #aef4 ,glazed ,onions4--,pare three dozen button onions1 put them on a tin dish1 pour over them a very little ,spanish sauce or brown gravy1 just enough to moisten them1 season them with a teaspoonful of salt1 and quarter of a saltspoonful of pepper2 brown them in a quick oven1 shaking them occasionally to color them equally2 serve hot4 #aeg4 ,mushroom ,pudding4--,cleanse a quart of fresh mushrooms1 cut them in small pieces1 mix them with half a pound of minced ham or bacon1 season them with a teaspoonful of salt1 and half a saltspoonful of pepper2 spread them on a roly-poly crust made by mixing one pound of flour1 half a pound of shortening1 and a teaspoonful of salt1 with about one pint of water3 roll up the crust1 tie it tightly in a floured cloth1 and boil it about two hours in boiling stock1 or salted water2 serve hot with bread1 or vegetables4 #aeh4 ,boiled ,potatoes4--,potatoes should be prepared for boiling by first carefully washing them1 removing the deep eyes or defective parts1 and then paring off one ring all around the potato2 place them in cold water with a little salt2 when cooked1 which will be in from twenty to thirty minutes1 pour off all the water1 cover them with a clean1 coarse towel1 leaving off the lid of the pot1 and set them on a hot brick on the back of the fire to steam4 ,potatoes treated in this way can be kept fresh1 hot and mealy for hours4 ,medium-sized and smooth potatoes are the most economical to use1 and the kind should be selected in reference to the season4 #aei4 ,lyonnaise ,potatoes4--,chop two ounces of onion1 and fry it pale yellow in two ounces of butter2 meantime peel boiled potatoes1 either hot or cold1 cut them in slices1 put them into the pan containing the onion and butter1 season them with a teaspoonful of salt1 and half a saltspoonful of pepper1 fry them pale brown1 shaking the pan to prevent burning1 and tossing it to brown them evenly2 sprinkle with two tablespoonfuls of chopped parsley1 and serve at once4 #afj4 ,stuffed ,potatoes4--,wash twelve large potatoes with a brush2 bake them only until they begin to soften2 not more than half an hour2 cut off one end1 scoop out the inside with a teaspoon into a sauce-pan containing two ounces of butter1 one saltspoonful of white pepper1 one teaspoonful of salt1 and two ounces of grated ,parmesan cheese2 stir all these ingredients over the fire until they are scalding hot2 then fill the potato skins with the mixture1 put on the ends1 press the potatoes gently in shape1 heat them in the oven1 and serve them on a hot dish covered with a napkin1 the potatoes being laid on the napkin4 ,observe never to cover a baked potato unless you want it to be heavy and moist4 #afa4 ,potato ,snow4--,peel a quart of white potatoes1 and boil them as directed in receipt ,no4 #aeh2 drain them thoroughly1 put them in a sieve over the dish in which they are to be served1 and rub them through it with a potato masher1 or a wooden spoon2 do not stir them after they are put into the dish1 and serve them hot4 #afb4 ,bermuda or ,new ,potatoes4--,wash a quart of new potatoes thoroughly1 put them into plenty of boiling water and salt1 and boil them until tender enough to pierce easily with a fork2 drain off the water1 cover them with a towel1 let them steam five minutes1 and serve them in their jackets4 #afc4 ,broiled ,potatoes4--,boil a quart of even sized potatoes until tender1 but do not let them grow mealy2 drain off the water1 peel the potatoes1 cut them in half inch slices1 dip them in melted butter1 and broil them over a moderate fire2 serve hot1 with a little butter melted4 #afd4 ,saratoga ,potatoes4--,peel a quart of potatoes1 cut them in very thin slices1 and lay them in cold water and salt for an hour or more2 then dry them on a towel1 throw them into a deep kettle of smoking hot fat1 and fry them light brown2 take them out of the fat with a skimmer into a colander1 scatter over them a teaspoonful of salt1 shake them well about1 and turn them on a platter to serve4 #afe4 ,broiled ,tomatoes4--,wipe half a dozen large red tomatoes1 cut them in half inch slices1 dip them in melted butter1 season them with salt and pepper1 dip them in cracker crumbs1 and broil them on an oiled gridiron over a moderate fire1 being very careful not to break the slices in turning them4 ,serve them with chops for breakfast4 #aff4 ,stuffed ,tomatoes4--,cut off the tops from eight or ten large smooth round tomatoes2 scoop out the inside1 and put it into a sauce-pan with quarter of a pound of scraps of ham1 bacon or tongue minced fine1 a saltspoonful of salt1 two ounces of butter1 half an ounce of chopped parsley1 and four ounces of grated cheese and bread crumbs mixed2 stir these ingredients over the fire until they are scalding hot1 fill the tomato skins with this forcemeat1 fit them neatly together1 dust them with sifted bread crumbs1 put over each a very little sweet oil to prevent burning1 brown them in a quick oven1 and serve them on a hot dish with their own gravy turned over them4 #afg4 ,saratoga ,onions4--,slice half a dozen delicately flavored onions in small strips2 drop them into plenty of smoking hot fat1 fry them pale brown1 and drain them for a moment in a colander4 ,serve hot for breakfast or lunch4 #afh4 ,fried ,beans4--,fry two ounces of chopped onions in one ounce of butter until golden brown2 put into them about a quart of cold boiled white beans1 season them with a teaspoonful of salt1 and half a saltspoonful of pepper1 moisten them with half a pint of any brown gravy1 and serve them hot4 #afi4 ,ham and ,beans4--,put into a sauce-pan two ounces of butter1 half a saltspoonful each of salt and pepper1 one quart of cold beans1 and quarter of a pound of ham chopped fine2 moisten these ingredients with a little gravy of any kind1 heat them thoroughly1 and serve at once4 #agj4 ,kolcannon4--,mince an ounce of onion1 fry it pale yellow in one ounce of butter1 add to it equal parts of cold boiled potatoes and cabbage1 season with a teaspoonful of salt1 and half a saltspoonful of pepper1 and fry for fifteen minutes2 serve hot for breakfast or lunch4 #aga4 ,carrot ,stew4--,clean1 boil1 and quarter three large carrots2 cut the pieces in two2 simmer them gently in milk enough to cover them1 season with a teaspoonful of salt1 and a saltspoonful of pepper2 when they are quite tender take them off the fire long enough to stir in the raw yolk of an egg1 return them to the fire two minutes to cook the egg1 and serve them hot at once4 #agb4 ,baked ,mushrooms4--,clean a quart of medium sized mushrooms1 trim off the roots1 dip them first in some matre d'hotel butter made of equal parts of chopped parsley1 lemon juice1 and sweet butter1 then roll them in cracker or bread crumbs1 lay them on a dish1 and just brown them in a quick oven4 #agc4 ,stuffed ,lettuce4--,choose four round firm heads of lettuce1 first bring them to a boil in hot water and salt1 drain them carefully1 cut out the stalk end1 fill the inside of the head with minced veal or chicken highly seasoned1 lay them on a baking pan1 put a tablespoonful of some brown gravy over each1 and then bake in a moderate oven about fifteen minutes4 #agd4 ,stewed ,parsnips4--,wash eight parsnips1 carefully cut each in four pieces1 boil them in plenty of water1 until tender1 from twenty minutes to an hour1 according to the season2 then drain off the water1 make a layer of quarter of a pound of salt pork on the bottom of the pot1 put the parsnips in again1 and fry them until brown2 serve the pork with them on a platter4 ,,chapter ,x4 ,,cheap ,,dishes ,,without ,,meat4 ,bread is the staff of life2 in all ages and countries farinaceous foods have formed the bulk of man's sustenance2 under this general term we include macaroni1 which contains more gluten than bread and consequently is more nourishing1 the different wheat flours1 oat and barley meal1 pearl barley1 peas1 beans1 and lentils2 the latter are the nearest article to meat in point of nourishment1 containing heat-food in quantity nearly equal to wheat1 and twice as much flesh food4 ,lentils have been used for food in older countries from time immemorial1 and it is quite time that we should become acquainted with their merits2 a lentil soup is given in the second chapter1 and in this we append some excellent directions for cooking this invaluable food4 ,one quart of lentils when cooked will make four pounds of hearty food4 ,there are two varieties in market2 the small flat brown seed1 called lentils la reine2 and a larger kind1 about the size of peas1 and of a greenish color2 both sorts are equally well flavored and nutritious4 ,there is no reason why1 with judicious seasoning1 the dinner of herbs should lack the gustatory enjoyment which is popularly supposed to belong to the repast furnished by the stalled ox2 especially if we are economical enough to save towards making it any pot-liquor1 or cold meat gravy or drippings1 which are left from a feast-day4 #age4 ,potato ,soup4--,slice six onions1 fry them brown with two ounces of drippings1 then add two ounces of flour and brown it2 add four quarts of boiling water1 and stir till the soup boils2 season with a level tablespoonful of salt1 half a saltspoonful of pepper2 add one quart of potatoes peeled and cut fine1 and boil all until they are tender2 then stir in four ounces of oatmeal mixed smooth with a pint of cold water1 and boil fifteen minutes2 this soup should be stirred often enough to prevent burning2 when it is nearly done mix together off the fire one ounce each of butter and flour1 and stir them into the soup2 when it boils up pass through a sieve with a wooden spoon1 and serve hot with plenty of bread4 #agf4 ,scotch ,crowdie4--,boil one pound of oatmeal one hour in four quarts of any kind of pot-liquor1 stirring often enough to prevent burning2 season with one tablespoonful of salt1 a level saltspoonful of pepper1 one ounce of butter1 and serve with plenty of bread4 #agg4 ,peas-pudding4--,soak three pints of dried peas in cold water over night2 tie them loosely in a clean cloth1 and boil them about two hours in pot-liquor or water1 putting them into it cold and bringing them gradually to a boil2 drain them1 pass them through a sieve with a wooden spoon1 season them with a level tablespoonful of salt1 half a saltspoonful of pepper1 one ounce of butter1 and one egg1 if it is on hand2 mix1 tie in a clean cloth1 and boil half an hour longer2 then turn it from the cloth1 on a dish1 and serve hot4 #agh4 ,red ,herrings with ,potatoes4--,soak a dozen herrings in cold water for one hour2 dry and skin them1 split them down the back1 and lay them in a pan with two ounces of drippings1 two ounces of onion chopped fine1 a saltspoonful of pepper1 and three tablespoonfuls of vinegar2 and set them in a moderate oven to brown for ten or fifteen minutes3 meantime1 boil one quart of potatoes1 with a ring of the paring taken off1 in plenty of boiling water and salt1 pouring off the water as soon as they are tender1 and letting them stand on the back of the fire1 covered with a dry towel1 for five minutes2 serve them with the herrings1 taking care to dish both quite hot4 #agi4 ,oatmeal ,porridge4--,boil two ounces of chopped onion in two quarts of skim milk2 mix half a pound of oatmeal smooth with about a pint of milk1 pour it into the boiling milk1 season it with a tablespoonful of salt1 boil it about twenty minutes1 stirring to prevent burning1 and serve hot4 #ahj4 ,cheese ,pudding4--,into two quarts of boiling water1 containing two tablespoonfuls of salt1 stir one pound of yellow ,indian meal1 and three quarters of a pound of grated cheese2 boil it for twenty minutes1 stirring it occasionally to prevent burning2 then put it in a buttered baking pan1 sprinkle over the top quarter of a pound of grated cheese1 and brown in a quick oven4 ,serve hot4 ,if any remains1 slice it cold and fry it brown4 #aha4 ,polenta4--,boil one pound of yellow ,indian meal for half an hour1 in two quarts of pot-liquor1 stirring it occasionally to prevent burning2 then bake it for half an hour in a buttered baking dish1 and serve it either hot2 or1 when cold1 slice it and fry it in smoking hot fat4 ,this favorite ,italian dish is closely allied to the hasty-pudding of ,new ,england1 whose praises have been sung by poe-tasters4 #ahb4 ,fish ,pudding4--,make a plain paste by mixing quarter of a pound of lard or sweet drippings with half a pound of flour1 a teaspoonful of salt1 and just water enough to make a stiff paste2 roll it out2 line the edges of a deep pudding dish with it half way down2 fill the dish with layers of fresh codfish cut in small pieces1 using two or three pounds1 season each layer with salt1 pepper1 chopped parsley1 and chopped onions1 using one tablespoonful of salt1 one saltspoonful of pepper1 two bay leaves1 a saltspoonful of thyme1 four ounces of onion1 and half an ounce of parsley2 fill up the dish with any cold gravy1 milk1 or water1 cover with paste1 and bake fifteen minutes in a quick oven2 finish by baking half an hour in a moderate oven2 serve hot4 #ahc4 ,lentils boiled plain4--,wash two pounds of lentils well in cold water1 put them over the fire1 in four quarts of cold water with one ounce of drippings1 one tablespoonful of salt1 and a saltspoonful of pepper1 and boil slowly until tender1 that is about three hours2 drain off the little water which remains1 add to the lentils one ounce of butter1 a tablespoonful of chopped parsley1 a teaspoonful of sugar1 and a little more salt and pepper if required1 and serve them hot4 ,always save the water in which they are boiled2 with the addition of a little thickening and seasoning1 it makes a very nourishing soup4 #ahd4 ,stewed ,lentils4--,put plain boiled lentils into a sauce-pan1 cover them with any kind of pot-liquor1 add one ounce of chopped onion1 two ounces of butter1 quarter of an ounce of chopped parsley1 and stew gently for twenty minutes2 serve hot4 #ahe4 ,fried ,lentils4--,fry one ounce of chopped onion brown in two ounces of drippings1 add plain boiled lentils1 see if they are properly seasoned1 and brown them well2 serve hot4 #ahf4 ,norfolk ,dumplings4--,mix well together two pounds of flour1 one dessertspoonful of salt1 and two pints of milk2 divide the dough in twelve equal parts1 and drop them into a pot of boiling pot-liquor1 or boiling water2 boil them steadily half an hour4 ,they should be eaten hot1 with gravy1 sweet drippings1 or a little molasses4 #ahg4 ,salt ,cod with ,parsnips4--,soak three pounds of salt fish over night1 with the skin uppermost1 and boil it about one hour1 putting it into plenty of cold water4 ,meantime pare half a dozen parsnips1 and cut them in quarters1 boil them half an hour1 or longer1 until tender1 drain them1 and dish them around the fish4 ,while the fish and parsnips are cooking make the following sauce3 mix two ounces of flour and one ounce of butter or sweet drippings1 over the fire until a smooth paste is formed2 then pour in half a pint of boiling water gradually1 stirring until the sauce is smooth1 add three tablespoonfuls of vinegar1 season with one saltspoonful of salt1 and half that quantity of pepper2 let the sauce boil up thoroughly for about three minutes1 and serve it with the fish and parsnips4 ,a hard boiled egg chopped and added to the sauce improves it4 #ahh4 ,pickled ,mackerel4--,when fresh mackerel or herrings can be bought cheap1 clean enough to fill a two quart deep jar1 pack them in it in layers with a seasoning of a tablespoonful of salt1 a teaspoonful of powdered herbs a saltspoonful each of pepper and allspice1 and cover with vinegar and cold water1 in equal parts4 ,bake about one hour in a moderate oven4 ,serve with plain boiled potatoes4 #ahi4 ,potato ,pudding4--,wash and peel two quarts of potatoes2 peel and slice about six ounces of onions2 skin and bone two bloaters or large herrings2 put all these ingredients in a baking dish in layers seasoning them with a dessertspoonful of salt and a saltspoonful of pepper2 pour over them any cold gravy you have on hand1 or add two or three ounces of drippings2 if you have neither of these1 water will answer2 bake the pudding an hour and a half2 serve hot1 with bread4 ,,chapter ,,xi4 ,,cheap ,,dishes ,,with ,,meat4 ,those parts of meat which are usually called inferior1 and sold at low rates1 such as the head1 tongue1 brains1 pluck1 tripe1 feet1 and tail1 can be cooked so as to become both nourishing and delicate4 ,they are more generally eaten in ,europe than in this country1 and they are really worthy of careful preparation2 for instance1 take the haslet ragout1 the receipt for which is given further on in this chapter4 ,the author owes this receipt to the fortunate circumstance of one day procuring a calf's liver direct from the slaughter-house1 with the heart and lights attached2 the liver was to be larded and cooked as directed in receipt ,no4 #ec1 at a cooking lesson2 the chef said1 after laying aside the liver1 ,i will make for myself a dish of what the ladies would not choose1 and at the direction of the author he cooked it before the class2 the ladies tasted and approved4 ,the nutritive value and flavor of the dishes specified in this chapter are less than those of prime cuts of meat1 but properly combined with vegetables and cereals1 they completely take the place of those more expensive foods2 they should be thoroughly cooked1 and well masticated2 and can usually be digested with greater ease than the more solid flesh4 #aij4 ,three dishes from a ,neck of ,mutton4--,,part ,i4--,,barley ,,broth ,,with ,,vegetables4--,trim a neck of mutton into neat cutlets1 and reserve them for part #b2 put the bones and trimmings into three quarts of cold water1 boil slowly1 and skim thoroughly3 add six ounces of barley which has been soaked in cold water over night1 a bouquet of sweet herbs1 two teaspoonfuls of salt1 and one saltspoonful of pepper1 and simmer for two hours2 strain out one quart of the broth for part #c1 then add six ounces of carrots1 four ounces of onions1 and four ounces of yellow turnips cut in dice about half an inch square1 six ounces of oatmeal mixed to a smooth batter with cold water1 and simmer until the vegetables are tender1 which will be about half an hour3 taste to try the seasoning and serve hot4--,,part ,,ii4--,,mutton ,,stew4--,cut half a quart each of yellow turnips and potatoes into balls as large as marbles1 saving the trimmings to put into soup1 and for mashed potatoes2 peel six ounces of small onions2 put all these in separate vessels to boil until tender enough to pierce with a fork2 meantime put the cutlets in a hot pan containing an ounce of drippings1 and fry them brown quickly2 stir among them one ounce of dry flour2 brown it1 add one quart of boiling water2 season with one teaspoonful of salt1 and a quarter of a saltspoonful of pepper2 drain the vegetables1 put them with the meat and gravy1 and serve hot4--,,part ,,iii4--,,fried ,,pudding4--,to the quart of broth strained off as directed in ,part ,i1 and brought to the boiling point1 gradually add sufficient ,indian meal to thicken it1 about half a pound will generally be enough2 season with a teaspoonful of salt1 and boil it for twenty minutes1 stirring it occasionally to prevent burning2 pour it out into a deep earthen dish1 and let it stand long enough to grow solid2 then cut it in slices1 and fry it brown in drippings2 it can be eaten with molasses for dessert4 ,with proper management all these dishes can be ready at one time1 and will form a good and wholesome dinner4 #aia4 ,neck of ,pork stuffed4--,clean a neck of fresh pork1 fill it with sage and onion stuffing1 made according to receipt ,no4 ----2 put it in a dripping pan1 with some small potatoes1 peeled and washed well in cold water1 roast it brown1 seasoning with a teaspoonful of salt1 and half a saltspoonful of pepper1 when it is half done2 when it is thoroughly cooked serve it with the potatoes laid around it1 and a gravy made from the drippings in the pan cleared of fat1 and thickened with a teaspoonful of flour4 #aib4 ,pigs' ,feet ,fried4--,thoroughly burn all the hairs off with a poker heated to a white heat2 then scald the feet1 wipe them dry1 and put them over the fire to boil in cold water1 with two ounces each of carrot and onion1 the latter stuck with six cloves1 two tablespoonfuls of salt1 quarter of an ounce of parsley made into a bouquet with three bay leaves and a sprig of thyme2 boil them slowly four hours1 or more1 until you can easily remove the bones4 ,split the feet in two pieces1 and take out all the large bones2 have ready some sifted crumbs of cracker1 or dry bread1 a little milk1 or an egg beaten with a teaspoonful of water2 dry the pieces on a clean towel1 roll them first in the crumbs1 then dip them in the milk or egg1 and roll them again in the crumbs2 fry them in smoking hot lard1 which you must afterwards strain and save to use again1 and lay them neatly on a hot dish2 they will make an appetizing and nourishing meal4 #aic4 ,pigs' ,tongue and ,brains4--,soak them in cold water with two tablespoonfuls of salt for two hours2 then put them into cold water over the fire1 with two ounces each of carrot and onion1 the latter stuck with three cloves1 a bouquet of sweet herbs1 and a tablespoonful of vinegar1 and boil slowly fifteen minutes2 take out the brains leaving the tongue still boiling1 and put them in cold water to cool2 then carefully remove the thin membrane or skin covering the brains1 without breaking them2 season them with a saltspoonful of salt and quarter of a saltspoonful of pepper1 roll them in cracker crumbs1 and fry them brown in smoking hot fat4 ,by this time the tongue will be tender2 take it up1 lay it on a dish between the brains1 put a few sprigs of parsley1 celery1 mint or watercresses1 around them and serve them hot4 ,this inexpensive dish is very delicate and nutritious4 #aid4 ,roasted ,tripe4--,cut some tripe in pieces three inches long by six wide2 cover each one with highly seasoned sausage-meat1 roll up1 and tie with a string2 lay the rolls in a dripping pan1 dredge them well with flour1 and set them in the oven to bake1 basting them with the liquor which flows from them2 when they are nicely browned1 dish them up with a slice of lemon on each one4 ,some melted butter may be put over them if desired4 #aie4 ,ragout of ,haslet4--,wash the lights1 cut them in two inch pieces1 put them into a sauce-pan with one ounce each of butter1 salt pork sliced1 onion chopped1 one dessertspoonful of salt1 and half a saltspoonful of black pepper2 two bay leaves1 two sprigs of parsley and one of thyme1 tied in a bouquet1 one ounce of flour1 one gill of vinegar1 half a pint of cold gravy or cold water1 and six potatoes peeled and cut in dice2 stew all these ingredients gently together for two hours1 and serve as you would a stew1 with a tablespoonful of chopped parsley sprinkled over the top4 #aif4 ,cock-a-leeky4--,pluck1 singe1 and draw a cheap fowl1 as directed in receipt ,no4 ----2 break the breast bone down with a rolling-pin1 tie the fowl in a plump shape1 put it into a sauce-pan with four quarts of cold water1 one pound of rice1 first washed in cold water1 a tablespoonful of salt1 half a saltspoonful of pepper1 and a bunch of leeks weighing about a pound1 cut in two-inch pieces4 ,boil all gently for three hours1 stirring occasionally to prevent the rice burning2 serve the fowl on one dish with a tablespoonful of parsley chopped and sprinkled over it1 and the rice and broth in a soup tureen or deep dish4 #aig4 ,italian ,cheese4--,chop a pig's pluck1 and two pounds of scraps or trimmings of fresh pork1 season this forcemeat to taste with the spice salt of mixed spices and sweet herbs named in ,chapter first2 put it into an earthen jar with a lid1 seal the lid with a paste made of flour and water1 and oiled upon the surface to prevent cracking2 put the jar in a moderate oven1 and bake the cheese three hours1 slowly4 ,this dish is eaten cold with bread1 in place of butter1 and makes a hearty meal4 #aih4 ,gammon ,dumpling4--,make a plain paste of two pounds of flour1 one dessertspoonful of salt1 half a pound of finely chopped suet or scraps1 and sufficient cold water to mix it to a stiff dough2 roll this out about half an inch thick1 spread over it about two pounds of any cheap cut of bacon or ham1 finely chopped1 roll up the dumpling as you would a roly-poly pudding1 tie it tightly in a clean cloth1 and boil it in boiling water1 or boiling pot-liquor1 for about three hours4 ,serve it hot1 with plain boiled potatoes4 #aii4 ,toad-in-the-,hole4--,cut two pounds of the cheapest parts of any good meat into small pieces1 roll them in flour1 pepper1 and salt1 and fry them brown in two ounces of drippings2 meantime prepare a batter as follows2 mix one pound of flour1 one heaping teaspoonful of salt1 half a nutmeg grated1 and two eggs1 stirred in without beating2 gradually add three pints of skim-milk1 making a smooth batter2 add the meat and its gravy to this batter1 put it in a greased baking dish1 and bake it slowly about two hours4 ,serve it with plain boiled potatoes4 #bjj4 ,bacon ,roly-,poly4--,boil a pound and a half of bacon for half an hour2 then slice it thin2 peel and slice six apples and the same number of onions2 make a stiff dough of two pounds of flour1 a teaspoonful of salt1 and cold water2 roll it out half an inch thick2 lay the bacon1 apples1 and onion all over it1 roll it up1 tie it tightly in a clean cloth1 and boil it about two hours1 in plenty of boiling water4 ,serve it with boiled potatoes1 or boiled cabbage4 #bja4 ,baked ,ox-heart4--,clean the heart thoroughly2 stuff it with the following forcemeat2 one ounce of onion chopped fine1 a tablespoonful of chopped parsley1 a saltspoonful of powdered sage or thyme1 a teaspoonful of salt1 half a small loaf of bread1 and enough warm water to moisten the bread2 mix1 stuff the heart with it1 and bake it an hour in a good hot oven1 basting it occasionally with the liquor that flows from it1 and when half done seasoning it well with salt and pepper4 ,serve hot with plain boiled potatoes1 or with potatoes peeled1 and baked in the pan with the heart4 #bjb4 ,tripe and ,onions4--,cut two pounds of tripe in pieces two inches square2 peel and slice six large onions and ten potatoes2 slice a quarter of a pound of salt pork or bacon2 put the bacon in the bottom of a pot1 with the tripe and vegetables in layers on it1 seasoning with a tablespoonful of salt1 a saltspoonful of pepper1 and the same of powdered herbs2 mix a pound of flour gradually with a quart and a half of cold water1 pour it over the tripe and vegetables1 and boil it gently for two hours4 ,serve hot with bread4 #bjc4 ,peas and ,bacon4--,cut a quarter of a pound of fat bacon in small bits1 and fry it brown with two ounces of onions sliced2 then add four ounces of split peas1 one tablespoonful of salt1 one saltspoonful of pepper1 one teaspoonful of sugar1 and four quarts of cold water2 boil it until the peas are reduced to a pulp1 which will be about three hours2 then stir in sufficient oatmeal to thicken it1 and boil slowly twenty minutes1 stirring it occasionally2 serve hot2 or when cold1 slice and fry it brown4 #bjd4 ,pot-au-feu4--,put into four quarts of cold water one pound of cheap lean meat1 and one pound of liver whole1 some bones1 cut into bits1 two tablespoonfuls of salt1 one teaspoonful of pepper1 four leeks cut in pieces1 and the following vegetables whole2 four carrots1 four turnips1 and four onions1 each stuck with two cloves2 boil all gently for three hours1 skimming occasionally1 and adding two tablespoonfuls of cold water about every half hour2 take up the meat and the liver on a platter1 arrange the vegetables neatly around them1 and serve the broth in a tureen1 with plenty of bread4 #bje4 ,ragout of ,mutton4--,cut four pounds of the scrag end of mutton in small pieces2 peel a quart of turnips and cut them in round pieces as large as a walnut1 and fry them brown in four ounces of fat2 take them up1 mix into the fat four ounces of flour1 and brown it2 add the mutton and sufficient cold water to cover the meat1 and stir until it boils2 season with a tablespoonful of salt1 half a saltspoonful of pepper1 a teaspoonful of sugar1 and an ounce of onion if the flavor is liked2 simmer gently until the meat is tender1 about two hours2 then add the turnips1 heat them1 and serve hot4 ,,chapter ,,xii4 ,,the ,,children',s ,,chapter4 ,any elaborate discussion of the relations of food to the needs of the body would not come within the scope of a work of this character2 but there are a few facts concerning the diet of children to which we would call the attention of those mothers who wish their little brood to brighten home with radiant eyes1 rosy cheeks1 plump1 graceful forms1 and hearts bubbling over with the vivacity which springs from perfect health4 ,let them discard sago1 arrowroot1 and tapioca1 all largely composed of starch1 as comparatively useless in nourishing the growing body1 which calls for the most complete nutrients2 these often do very well in illness1 where no great degree of nourishment is necessary1 and where simply a given quantity of bland1 innutritious food is required to help the system do without stronger aliment1 calculated to irritate overworked and sensitive organs4 ,indigestible articles1 such as fat meat1 rich pastry1 hot bread1 unripe fruit and vegetables1 tea1 coffee1 spices1 and stimulants1 should be avoided in the diet of children4 ,good wheaten bread1 farina1 ripe fruit1 fresh vegetables1 meat-juices1 milk1 and sugar1 should make up the list of staples2 when meats are used they should be nutritious and digestible1 such as good mutton1 young beef1 and tender poultry2 bread and milk and fruit1 for breakfast2 meat1 vegetables1 bread and some light dessert1 for dinner2 bread and milk1 or their equivalents1 for supper2 in other words1 plain food and plenty of it1 will keep mind and body in a sound condition1 and supply all the requirements of growth4 ,meats should be carefully cooked1 so as to preserve all their natural juices2 but no rich sauces1 or made gravies1 should accompany them to the table2 a few ripe vegetables cooked until perfectly tender1 roasted or baked potatoes1 seed-bearing fruits1 generally stewed1 and plenty of light bread at least a day old1 should be eaten with the meat4 ,in stewing fruit only enough water should be used to prevent burning1 and plenty of sugar should be employed to sweeten it2 all fruit is less apt to be injurious if eaten early in the day4 ,eggs should be plain boiled1 and rather soft4 ,milk should be boiled when there is any undue action of the bowels2 otherwise it should be used uncooked with plenty of bread4 ,hearty1 vigorous children1 who play much in the open air1 can digest more meat than those who are confined indoors2 and the cravings of a healthy appetite should always be appeased1 care being taken that the stomach has the proper intervals of rest4 ,regularity of meals is really most important at all ages2 the digestive organs must have time to assimilate their food supply4 ,in childhood and youth1 the period of growth1 the needs of the system are more pressing than at any other time of life2 if at this time children are fed on rich and stimulating food1 they will be prone to fevers2 if they are underfed they suffer both mentally and physically from slow starvation2 equal and regular nutrition is imperative to the well being of the little ones1 if we would have them grow up capable of performing in the fullest degree the highest functions of life4 ,therefore give the children plenty of plain1 wholesome food2 their active systems will appropriate it4 ,if they continue serene in temper1 equable in disposition1 and generally healthy1--if the eyes are bright1 the skin clear1 the sleep serene1--the diet is proper and sufficient4 ,in the following receipts for preparing children's food the quantities are calculated for four4 #bjf4 ,oatmeal ,porridge4--,oatmeal is an extremely strengthening food2 when it is well cooked it produces a large volume of nutritive matter in proportion to its bulk2 and combined with milk it is the strongest and best of the cereals4 ,its flavor is sweet and pleasant2 it appears in market in two forms1 a rather rough meal1 and the unbroken grain1 after the husk has been removed2 in either shape it should be thoroughly boiled1 and combined with milk4 ,a good thick porridge can be made by stirring four ounces of oatmeal into a quart of boiling milk1 and then pouring this into a quart of water boiling on the fire1 and allowing it to boil half or three-quarters of an hour2 care must be taken not to burn it2 just before it is done it should be seasoned with a teaspoonful of salt2 and sweetened to taste at the table4 #bjg4 ,a good ,breakfast can be made of fresh milk sweetened with a little sugar and eaten with bread a day old1 lightly buttered4 #bjh4 ,stewed ,fruit4--,put a quart of apples pared and sliced over the fire in a thick sauce-pan1 with half a pint of water1 to prevent burning1 and when tender break them well up and sweeten them with four ounces or more of sugar1 according to the flavor of the apples4 ,serve them with bread and butter in the morning1 or at noon4 #bji4 ,ripe ,currants4--,a pound of ripe currants mashed1 and mixed with half a pound1 or more1 of sugar1 makes an excellent accompaniment for bread1 being served spread upon the slices4 #baj4 ,blackberry ,jam4--,this is an invaluable addition to the breakfast1 or noon dinner1 in place of butter4 ,it is an excellent agent for regulating the action of the bowels4 ,it is made by boiling with every pound of thoroughly ripe blackberries half a pound of good brown sugar2 the boiling to be continued one hour1 and the berries well broken up4 #baa4 ,baked ,fruit4--,in addition to baking apples in the ordinary way1 plums1 peaches1 pears1 and berries1 are good when put into a stone jar with layers of stale bread and sugar1 and about a gill of water1 and baking the fruit slowly in a moderate oven for an hour and a half4 #bab4 ,broiled ,chops4--,trim nearly all the fat from a pound of loin mutton chops1 broil them over a clear1 bright fire for about fifteen minutes1 taking care not to burn them2 when they are done put them on a hot platter1 season them with half a teaspoonful of salt1 and if they are very dry put a little butter over them1 using not more than a quarter of an ounce4 ,serve them with mashed potatoes4 #bac4 ,beefsteak4--,a tender sirloin steak is the best cut for general use4 ,it should be chosen in accordance with the directions given in the chapter on marketing1 and broiled over a brisk1 clear fire for about twenty minutes2 the seasoning of salt should be added after it is taken from the fire1 and placed on a hot dish2 and but very little butter1 if any1 should be used4 ,serve it with baked potatoes1 finely broken with a fork4 #bad4 ,broiled ,chicken4--,a tender1 but not very fat chicken1 makes an excellent dinner for children4 ,it should be plucked1 singed1 split down the back1 carefully drawn1 and wiped with a damp cloth1 but not washed2 the joints and breast-bone should be broken with the rolling pin1 the chicken being covered with a folded towel to protect the flesh2 it should then be broiled1 inside first1 over a clear1 brisk fire1 or better still1 laid in a pan on a couple of slices of bread1 and quickly roasted in a hot oven2 by the latter process all the juices of the bird are saved2 some gravy will flow from a good chicken1 and from this the superfluous fat should be removed2 if the chicken is very fat the bread under it should not be given to the children4 #bae4 ,boiled ,eggs4--,eggs are usually spoiled in cooking2 if they are plunged into boiling water1 and maintained at the boiling point1 the effect is to harden the albumen while the yolk remains almost raw1 and make them totally unfit for digestion4 ,a good way to cook them is to place them over the fire in cold water1 bring them slowly to a boil1 and then at once set the vessel containing them back from the fire1 and let the eggs stand in the water about one minute if they are to be soft1 and two minutes1 or longer1 if they are to be hard4 ,poor eggs cooked in this way are superior in flavor and digestibility to new-laid eggs boiled rapidly4 ,one minute is quite long enough to boil them if they are wanted in their best condition4 #baf4 ,baked ,potatoes4--,potatoes for baking should be of equal and medium size1 with smooth skins2 they should be well washed with a brush or cloth1 and put into a quick oven2 they will bake in from twenty to thirty-five minutes1 according to variety and ripeness2 as soon as you find they yield readily when pressed between the fingers1 they are done2 and should be served at once1 uncovered4 ,if they stand they grow heavy1 and if you put them in a covered dish you will make them watery4 #bag4 ,boiled ,potatoes4--,potatoes for children's use should be very carefully boiled2 and if not used as soon as they are done1 should be kept hot and dry1 by pouring off the water1 covering them with a dry cloth1 and setting them on the back of the stove4 ,after washing them thoroughly1 pare them entirely1 or take off one ring around each2 if they are new1 put them over the fire in hot water2 if they are old1 put them on in cold water2 in either case1 add a tablespoonful of salt1 and boil them from fifteen to thirty minutes1 as they require1 until you can pierce them easily with a fork2 then drain off all the water1 cover them with a clean dry towel1 and set them on the back of the fire until you are ready to use them4 #bah4 ,apple ,cake4--,grate a small loaf of stale bread2 pare and slice about a quart of apples2 lightly butter a pudding mould1 dust it well with flour1 and then with sugar1 and fill it with layers of bread crumbs1 apples1 and sugar1 using a very little cinnamon to flavor it2 let the top layer be of crumbs1 and put a few bits of butter on it2 bake the cake for one hour in a moderate oven2 and serve it for dessert4 #bai4 ,fruit ,farina4--,sprinkle three tablespoonfuls of farina into one quart of boiling milk1 using a sauce-pan set into a kettle of boiling water1 in order to prevent burning2 flavor and sweeten to taste1 and boil for half an hour1 stirring occasionally2 then add one pint of any ripe berries1 or sliced apples1 and boil until the fruit is cooked1 about twenty minutes3 the pudding may be boiled in a mould or a cloth after the fruit is added4 ,it should be served with powdered sugar4 #bbj4 ,plain ,cookies4--,beat one egg with one cup of sugar to a cream1 work two ounces of butter soft1 and beat it with the egg and sugar1 grate in quarter of a nutmeg1 add one gill of milk1 and prepared flour enough to make a sufficiently stiff paste to roll out about a pound4 ,roll an eighth of an inch thick1 cut out with a biscuit cutter1 or an inverted cup1 and lay on a floured baking pan1 and bake about twenty minutes in a moderate oven4 #bba4 ,plain ,gingerbread4--,partly melt one ounce of butter1 stir it into half a pint of molasses1 with a tablespoonful of ground ginger1 and half a pint of boiling water1 stir in smoothly half a pound of prepared flour1 and pour the batter into a buttered baking pan2 bake it about half an hour in a quick oven1 trying it with a broom straw1 at the end of twenty minutes2 as soon as the straw passes through it without sticking1 the cake is done4 #bbb4 ,strawberry ,shortcake4--,rub two ounces of butter into a pound of prepared flour1 mix it stiff enough to mould with about half a pint of milk2 put the dough upon a round tin plate1 gently flattening with the roller2 bake it about twenty minutes in a quick oven1 trying it with a broom straw to be sure it is done1 before taking it from the oven2 let it cool a little1 tear it open by first separating the edges all around with a fork1 and then pulling it in two pieces2 upon the bottom put a thick layer of strawberries1 or any perfectly ripe fruit1 plentifully sprinkled with sugar2 then lay on the fruit the upper half of the shortcake1 with the crust down2 add another layer of fruit1 with plenty of sugar1 and serve it with sweet milk or cream4 ,this is rather rich1 but a small piece may be given to the children as a treat1 at the noon dinner4 #bbc4 ,apple ,custard4--,pare and core six apples2 set them in a pan with a very little water1 and stew them until tender2 then put them in a pudding dish without breaking1 fill the centres with sugar1 and pour over them a custard made of a quart of milk1 five eggs1 four ounces of sugar1 and a very little nutmeg2 set the pudding-dish in a baking-pan half full of water1 and bake it about half an hour4 ,serve it either hot or cold1 at the noon dinner4 ,,chapter ,,xiii4 ,,cookery ,,for ,,invalids4 #bbd4 ,diet for ,invalids4--,there are three alimentary conditions in illness2 the first prevails where the system suffers from the reaction consequent upon over-taxation1 when rest is the first demand2 then only palliative foods meet the calls of nature1 those which give repletion to the sense of hunger1 and tide the system over a certain period of relaxation and recuperation2 gelatinous soups1 and gruels of arrowroot1 sago1 and tapioca1 will do very well at this stage4 ,the second condition1 when the body1 failing under the pressure of disease1 needs an excess of nutrition1 is serious enough to demand the interposition of the physician--the doctor is the proper person to decide what shall be eaten2 we will offer only a few suggestions concerning refreshing drinks4 ,at the third point1 when the patient is beyond the reach of danger1 when foods are ordered which shall yield the greatest possible amount of nutrition1 the culinary skill of the nurse may be displayed4 ,it is here that we would give the paragraphs concerning highly nutritive foods4 ,the reader will please to note that the quantities in this chapter are calculated for the use of one person4 #bbe4 ,gruels4--,we have already said that in certain physical conditions the lack of nutrition is what the body requires1--a period of comparative inaction1 combined with repletion2--in such a condition the following aliments will suffice4 #bbf4 ,arrowroot ,gruel4--,mix one ounce of arrowroot with sufficient cold water to make a smooth paste2 into this pour a gill or more of boiling water1 stirring the mixture until it is quite clear2 sweeten it with a little sugar1 and use it at once4 #bbg4 ,arrowroot ,jelly4--,dissolve two teaspoonfuls of ,bermuda arrowroot in just enough cold water to mix it to a smooth liquid paste1 stir it into a quarter of a pint of water boiling upon the fire1 with two tablespoonfuls of white sugar2 continue stirring until the mixture becomes clear1 then remove from the fire and stir in one teaspoonful of lemon-juice1 put into a mould wet with cold water until it is cold4 ,if the patient's condition will permit1 cream and sugar may be eaten with it4 #bbh4 ,arrowroot ,wine ,jelly4--,following the above process1 make a jelly of one cup of boiling water1 two teaspoonfuls of arrowroot1 two teaspoonfuls of white sugar1 one tablespoonful of brandy or three tablespoonfuls of wine4 ,this jelly is more stimulating than the gruel1 and may meet some especial cases2 but1 unless used with brandy1 for impaired digestive powers1 we do not believe it to be of permanent value4 #bbi4 ,calf's ,foot ,jelly4--,thoroughly clean a calf's foot2 put it into an earthen jar1 with half the rind of a fresh lemon1 two gills of sweet milk1 and one pint of cold water2 close the jar tightly1 put it into a moderate oven1 and slowly bake it for three hours2 then strain and cool it1 and remove all fat1 before using2 it is bland and harmless4 #bcj4 ,sago ,gruel4--,soak one ounce of sago1 after washing it well in a pint of tepid water for two hours2 then simmer it in the same water for fifteen minutes1 stirring it occasionally2 then sweeten and flavor it to taste1 and use at once4 #bca4 ,sago ,milk4--,prepare the sago as in previous receipt1 but boil it in milk instead of water2 and when it has cooked for two hours it is ready for use4 #bcb4 ,tapioca ,jelly4--,wash one ounce of tapioca1 soak it over night in cold water1 and then simmer it with a bit of lemon peel until it is thoroughly dissolved2 sweeten it to taste1 and let it cool before using4 #bcc4 ,rice ,candle4--,mix an ounce of ground rice smoothly with a little cold water1 and stir it into a pint of boiling water2 boil it for fifteen minutes1 and then sweeten it to taste and flavor it with nutmeg4 ,use it warm or cold4 #bcd4 ,isinglass ,milk4--,soak quarter of an ounce of clear shreds of isinglass in a pint of cold milk for two hours2 then reduce it by boiling to half a pint1 and sweeten to taste4 ,cool it before using4 #bce4 ,refreshing ,drinks4--,in feverish conditions cooling drinks1 that is beverages which are in themselves refrigerant1 such as lemonade1 and those which are made from aromatic herbs1 are grateful and helpful to the patient1 but pure1 distilled or filtered water1 is the best for invalids4 ,hot drinks lower the temperature of the body by evaporation2 excessively cold drinks check perspiration1 and endanger congestion of some vital part2 but water of a moderate temperature is innocuous4 ,even in dangerous fevers the burning thirst of the sufferer can safely be assuaged by the frequent administration of small bits of ice4 ,in cases of incomplete nutrition1 cocoa1 chocolate1 and other preparations of the fruit of the cocoa-palm1 are invaluable adjuncts2 the active principle of all these is identical1 and the chief nutritive element is oil4 ,a very small quantity of cocoa will sustain life a long time4 #bcf4 ,filtered ,water4--,put a quart of clear water over the fire1 and just bring it to a boil2 remove it1 and strain it three or four times through flannel2 then cool it in a covered jar or pitcher1 and give it to the patient in small quantities as the condition requires4 #bcg4 ,jelly ,water4--,mix one large teaspoonful of wild-cherry or blackberry jelly in a glass of cool water2 drink moderately1 and at intervals4 #bch4 ,flaxseed ,lemonade4--,pour one quart of boiling water over four tablespoonfuls of whole flaxseed1 and steep three hours covered4 ,then sweeten to taste1 and add the juice of two lemons1 using a little more water if the liquid seems too thick to be palatable4 ,this beverage is very soothing to the irritated membranes in cases of severe cold4 #bci4 ,barley ,water4--,wash two ounces of pearl barley in cold water until it does not cloud the water2 boil it for five minutes in half a pint of water2 drain that off1 put the barley into two quarts of clean water1 and boil it down to one quart4 ,cool1 strain1 and use4 ,pearl barley largely contains starch and mucilage1 and makes an excellent soothing and refreshing draught in fevers and gastric inflammations4 ,,nourishing ,,drinks4--,these are useful when liquid nourishment is better suited to the invalid's condition than solid food4 #bdj4 ,iceland ,moss ,chocolate4--,dissolve one ounce of ,iceland moss in one pint of boiling milk2 boil one ounce of chocolate for five minutes in one pint of boiling water2 thoroughly mix the two2 and give it to the invalid night and morning4 ,this is a highly nutritive drink for convalescents4 #bda4 ,egg ,broth4--,beat an egg until it is frothy1 stir into it a pint of boiling hot meat broth1 free from fat1 season it with a saltspoonful of salt1 and eat it hot1 with thin slices of dry toast2 it may be given to assist the patient in gaining strength4 #bdb4 ,egg ,tea4--,beat the yolk of an egg in a cup of tea1 and let the sick person drink it warm2 the yolk is more readily digested than the white1 and has a better flavor2 and the tea is a powerful respiratory excitant1 while it promotes perspiration1 and aids the assimilation of more nourishing foods4 #bdc4 ,very strong ,beef ,tea4--7,this tea contains every nutritious element of the beef47--,cut two pounds of lean beef into small dice1 put it into a covered jar without water1 and place it in a moderate oven for four hours1 then strain off the gravy1 and dilute it to the desired strength with boiling water4 #bdd4 ,beef ,tea4--7,a quick preparation for immediate use47--,chop one pound of lean beef fine1 put it into a bowl1 and cover it with cold water2 let it stand for fifteen or twenty minutes1 and then pour both beef and liquid into a sauce-pan1 and place them over the fire to boil from fifteen to thirty minutes as time will permit2 then strain off the liquid1 season it slightly1 and serve it at once4 #bde4 ,farina ,gruel4--,stir one ounce of farina into one pint of boiling water1 and boil it down one half1 using a farina kettle1 or stirring occasionally to prevent burning1 then add half a pint of milk1 boil up once1 and sweeten to taste4 ,use warm4 ,farina is a preparation of the inner portion of the finest wheat1 freed from bran1 and floury dust2 it contains an excess of nitrogenous1 or flesh-forming material1 readily absorbs milk or water in the process of cooking1 is quickly affected by the action of the gastric juices2 and is far superior as a food to sago1 arrowroot1 tapioca1 and corn starch4 #bdf4 ,nutritious ,foods4--,we have called attention to the fact that the nurse's most important office is exercised when the invalid begins to regain health2 the task of rebuilding exhausted vitality demands a thoughtful care that only a tender hearted woman can bestow2 and lacking which the skill of the most enlightened physician is often set at naught4 ,happy the woman who can here assist the restoration of the vital powers2 she holds in her own hands a force which wealth cannot buy4 ,to such ministering angels we dedicate this portion of our little work1 in the hope that countless sick beds will be comforted thereby4 #bdg4 ,bread ,jelly4--,remove the crust from a roll1 slice the crumb1 and toast it2 put the slices in one quart of water1 and set it over the fire to simmer until it jellies2 then strain it through a cloth1 sweeten it1 and flavor it with lemon juice2 put it into a mould and cool it upon the ice before using4 #bdh4 ,crackers and ,marmalade4--,toast three soda crackers1 dip them for one minute in boiling water1 spread them with a little sweet butter1 and put between them layers of orange marmalade1 or any other preserve or jelly2 put plenty upon the top cracker1 and set them in the oven for two or three minutes before serving4 ,this makes a delicate and inviting lunch for convalescents4 #bdi4 ,chicken ,jelly4--,skin a chicken1 removing all fat1 and break up the meat and bones by pounding2 cover them with cold water1 heat them slowly in a steam-tight kettle1 and simmer them to a pulp2 then strain through a sieve or cloth1 season to taste1 and return to the fire without the cover1 to simmer until the liquid is reduced one half1 skimming off all fat4 ,cool to form a jelly4 ,if you have no steam-tight kettle1 put a cloth between the lid and any kettle1 and the purpose will be served4 #bej4 ,chicken ,broth4--,dress a chicken or fowl1 cut it in joints1 put them in a chopping bowl1 and chop them into small pieces1 using flesh1 bones1 and skin4 ,to every pound of the chicken thus prepared put one pint of cold water and one level teaspoonful of salt2 if pepper is desired it should be either enough cayenne to lie on the point of a small pen-knife blade1 or a half saltspoonful of ground white pepper4 ,put all these ingredients over the fire in a porcelain lined sauce-pan1 bring them slowly to a boil1 remove the pan to the side of the fire1 where it will simmer slowly1 the heat striking it on one side2 simmer it in this way for two hours1 and then strain it through a napkin1 set it to cool2 if any fat rises to the surface in cooling remove it entirely4 ,eat it either cold1 say half a teacupful when a little nourishment is required2 or warm a pint1 and eat it with graham crackers at meal time4 #bea4 ,beefsteak ,juice4--,quickly broil a juicy steak1 and after laying it on a hot platter1 cut and press it to extract all the juice2 season this with a very little salt1 and pour it over a slice of delicately browned toast2 serve it at once4 #beb4 ,salmon ,steak4--,choose a slice of salmon nearly an inch thick1 remove the scales1 wipe with a dry cloth1 roll it first in cracker dust1 then dip it very lightly in melted butter1 and season with a dust of white pepper and a pinch of salt2 then roll it again in cracker dust1 and put it over a clear fire on a greased gridiron1 to broil slowly1 taking care that it does not burn before the flakes separate2 serve it with some fresh watercresses and plain boiled potatoes4 7,any red-blooded fish may be used in the same way47 #bec4 ,broiled ,oysters4--,dry some large oysters on a napkin2 roll them in cracker dust1 dip them in melted butter as for salmon steaks1 again in cracker dust1 dust over them a very little salt and white pepper1 or cayenne1 and broil them on a buttered wire gridiron1 over a clear fire4 ,they will be done as soon as they are light brown4 ,they make a very delicate and digestible meal4 ,,chapter ,,xiv4 ,,bread4 ,the preparation of wheat and other grains1 in the form of bread1 is one of the most important of all culinary operations1 and to many persons one of the most difficult4 ,it is impossible to set exact rules as to the quantity of flour or liquid to be used1 for the quality of the flour varies as much as that of the grain from which it is made2 and some varieties1 excessive in gluten1 will absorb nearly one-third more liquid than others1 and produce correspondingly more bread4 ,for this reason in buying flour we must choose that which contains the most gluten2 this kind will remain in a firm1 compact mass when pressed in the hand1 and will retain all the lines and marks of the skin2 or if mixed with water it will take up a great deal in proportion to its bulk1 and will form a tough1 elastic dough4 ,gluten in flour corresponds with the nitrates or flesh-formers in flesh1 and abounds in hard winter wheat4 ,the flour containing much of it is never extremely white4 ,the object of making bread1 that is of mixing water with the flour and subsequently exposing the dough to intense heat1 is to expand and rupture the cells of the grain so as to expose the greatest possible surface to the action of the digestive fluids2 this is accomplished in several ways2 by the formation of air cells through the medium of acetous fermentation1 as in yeast bread2 by the mechanical introduction of carbonic acid gas1 as in rated bread2 by the mixture with the flour of a gas-generating compound1 which needs only the contact of moisture to put it in active operation2 and by the beating into the dough of atmospheric air4 ,no organic change in the elements of the flour is necessary1 like that produced by the partial decomposition of some of its properties1 in bread raised with yeast2 so long as proper surface is obtained for the action of the gastric juices1 the purpose of raising is accomplished4 ,bread raised without fermentation can be made from the following receipt1 and there is no question of its healthfulness4 #bed4 ,aerated ,homemade ,bread4--,mix flour and water together to the consistency of a thick batter2 then beat it until fine bubbles of air thoroughly permeate it2 for small biscuit1 pour it into patty pans1 and bake in a good brisk oven2 for bread in loaves more flour is thoroughly kneaded in with the hands1 until the dough is full of air-bubbles1 and then baked at once1 without being allowed to stand4 ,when bread is to be raised by the acetous fermentation of yeast1 the sponge should be maintained at a temperature of #hi ,fahr4 until it is sufficiently light1 and the baking should be accomplished at a heat of over #cbj4 ,when yeast is too bitter from the excess of hops1 mix plenty of water with it1 and let it stand for some hours2 then throw the water off1 and use the settlings4 ,when yeast has soured it may be restored by adding to it a little carbonate of soda or ammonia4 ,when dough has soured1 the acidity can be corrected by the use of a little carbonate of soda or ammonia4 ,if the sponge of raised bread be allowed to overwork itself it will sour from excessive fermentation1 and if the temperature be permitted to fall1 and the dough to cool1 it will be heavy4 ,thorough kneading renders yeast-bread white and fine1 but is unnecessary in bread made with baking-powder4 ,great care should be taken in the preparation of yeast for leavened bread1 as the chemical decomposition inseparable from its use is largely increased by any impurity or undue fermentation4 ,experience and judgment are necessary to the uniform production of good bread2 and those are gained only by repeated trials4 ,we subjoin one of the best receipts which we have been able to procure1 for making yeast4 #bee4 ,homebrewed ,yeast4--,boil two ounces of the best hops in four quarts of water for half an hour1 strain off the liquor and let it cool till luke-warm1 and then add half a pound of brown sugar and two heaping tablespoonfuls of salt2 use a little of this liquor to beat up one pound of the best flour1 and gradually mix in all of it with the flour2 let it stand four days to ferment in a warm place near the fire1 stirring it frequently4 ,on the third day boil and mash three pounds of potatoes1 and stir them into it4 ,on the fourth day strain and bottle it2 it will keep good for months4 #bef4 ,homemade ,bread4--,put seven pounds of flour into a deep pan1 and make a hollow in the centre2 into this put one quart of luke-warm water1 one tablespoonful of salt1 one teaspoonful of sugar1 and half a gill of yeast2 have ready three pints more of warm water1 and use as much of it as is necessary to make a rather soft dough1 mixing and kneading it well with both hands4 ,when it is smooth and shining strew a little flour upon it1 lay a large towel over it folded1 and set it in a warm place by the fire for four or five hours to rise2 then knead it again for fifteen minutes1 cover it with the towel1 and set it to rise once more2 then divide it into two or four loaves1 and bake it in a quick oven4 ,this quantity of material will make eight pounds of bread1 and will require one hour's baking to two pounds of dough4 ,in cold weather1 the dough should be mixed in a warm room1 and not allowed to cool while rising2 if it does not rise well1 set the pan containing it over a large vessel of boiling water2 it is best to mix the bread at night1 and let it rise till morning1 in a warm and even temperature4 #beg4 ,milk ,bread4--,take one quart of milk1 heat one-third of it1 and scald with it half a pint of flour2 if the milk is skimmed1 use a small piece of butter2 when the batter is cool1 add the rest of the milk1 one cup of hop yeast1 half a tablespoonful of salt1 and flour enough to make it quite stiff2 knead the dough until it is fine and smooth1 and raise it over night4 ,this quantity makes three small loaves4 #beh4 ,rice ,bread4--,simmer one pound of rice in three quarts of water until the rice is soft1 and the water evaporated or absorbed2 let it cool until it is only luke-warm2 mix into it nearly four pounds of flour1 two teaspoonfuls of salt1 and four tablespoonfuls of yeast2 knead it until it is smooth and shining1 let it rise once before the fire1 make it up into loaves with the little flour reserved from the four pounds1 and bake it thoroughly4 #bei4 ,potato ,bread4--,take good1 mealy boiled potatoes1 in the proportion of one-third of the quantity of flour you propose to use1 pass them through a coarse sieve into the flour1 using a wooden spoon and adding enough cold water to enable you to pass them through readily2 use the proper quantity of yeast1 salt1 and water1 and make up the bread in the usual way4 ,a saving of at least twenty per cent is thus gained4 #bfj4 ,pulled ,bread4--,take from the oven an ordinary loaf of bread when it is about half baked1 and with the fingers1 while it is yet hot1 pull it apart in egg-sized pieces of irregular shape3 throw them upon tins1 and bake them in a slow oven to a rich brown color4 ,this bread is excellent to eat with cheese or wine4 ,where bread is made with baking powder the following rules should be closely observed3 ,if any shortening be used1 it should be rubbed into the flour before it is wet2 cold water or sweet milk should always be used to wet it1 and the dough should be kneaded immediately1 and only long enough to thoroughly mix it and form it into the desired shape2 it should then be placed in a well-heated oven and baked quickly--otherwise the carbonic acid gas will escape before the expanded cells are fixed in the bread1 and thus the lightness of the loaf will be impaired4 ,as a very large margin of profit is indulged in by the manufacturers of baking powders1 we subjoin a good formula for making the article at home at a considerable saving4 #bfa4 ,baking ,powder4--,mix thoroughly by powdering and sifting together several times the following ingredients2 four ounces of tartaric acid1 and six ounces each of bi-carbonate of soda1 and starch4 ,keep the mixture in an air-tight can4 ,the following receipts will be found useful and easy3 #bfb4 ,loaf ,bread4--,sift together two or three times one pound of flour1 three teaspoonfuls of baking powder1 one saltspoonful of salt1 and one teaspoonful of fine sugar2 mix with enough cold sweet milk to make the dough of the consistency of biscuit2 or1 if you have no milk1 use cold water4 ,work the dough only long enough to incorporate the flour well with the milk or water2 put it into a baking-pan buttered and slightly warmed1 and set it immediately into a hot oven2 after about five minutes cover it with paper so that the crust may not form so quickly as to prevent rising2 bake about three-quarters of an hour4 ,this bread is sweet and wholesome1 and may be eaten by some persons whose digestion is imperfect1 with greater safety than yeast-fermented bread4 #bfc4 ,breakfast ,rolls4--,mix well by sifting1 one pound of flour1 three teaspoonfuls of baking powder1 half a teaspoonful of salt1 and one heaping teaspoonful of pulverized or fine sugar2 into a small portion of the above rub two ounces of lard1 fine and smooth2 mix with the rest of the flour1 and quickly wet it up with enough cold milk to enable you to roll it out about half an inch thick2 cut out the dough with a tin shape or with a sharp knife1 in the form of diamonds1 lightly wet the top with water1 and double them half over4 ,put them upon a tin1 buttered and warmed1 and bake them in a hot oven4 #bfd4 ,tea ,biscuit4--,mix as above1 using the same proportions1 and cutting out with a round biscuit-cutter2 when they are baked1 wash them over with cold milk1 and return them to the oven for a moment to dry4 #bfe4 ,finger ,biscuit4--,mix as above1 cut out with a sharp knife in strips three inches long1 one inch wide1 and one-quarter of an inch thick2 lay them upon a buttered tin so that they will not touch1 brush them over with an egg beaten up with one tablespoonful of milk1 and bake them in a hot oven4 #bff4 ,cream ,breakfast ,rolls4--,mix as above1 substituting cream for the milk in moistening the dough2 cut them out with an oval cutter1 two inches long and one and a half inches wide2 brush the tops with cream1 and pull them slightly lengthwise2 then fold them together1 leaving a slight projection of the under side2 put them on a buttered tin1 brush the tops with cream1 and bake them in a hot oven4 #bfg4 ,breakfast ,twist4--,mix as for breakfast rolls1 cut in strips three inches long and half an inch thick2 roll each one out thin at the ends1 but leave the centre of the original thickness2 place three strips side by side1 braid them together1 and pinch the ends to hold them2 when the twists are all made out1 lay them upon a buttered tin1 brush them over with milk1 and bake them in a hot oven4 ,a little fine sugar dusted over the tops glazes them and improves their flavor4 ,hot rolls and biscuits should be served well covered with a napkin4 #bfh4 ,how to freshen stale ,bread4--,a loaf of stale bread placed in a close tin vessel1 and steamed for half an hour will be completely freshened4 #bfi4 ,toast4--,but few persons know how to prepare toast properly4 ,it should be made with the aim of evaporating from the bread all the superfluous water1 and transforming its tough and moist substance into digestible food3 for this reason the slices should be exposed gradually to heat of a gentle fire1 first upon one side and then upon the other1 for one minute1 and after that they may be toasted golden-brown2 at this stage it has become pure wheat farina1 and is not liable to produce acetous fermentation in the stomach2 besides1 it will now absorb the butter thoroughly1 and both substances will be in condition to be freely subjected to the action of gastric juice1 and consequently will be digested with ease4 ,dry toast should be sent to the table the instant it is made4 ,buttered toast should be set into the oven for about five minutes to render it crisp4 ,,index4 la mode beef1 #ha ,anchovies1 #cg ,apple ,cake1 #abb ,custard1 #abc ,arrowroot ,jelly1 #abf ,asparagus with melted butter1 #ib ,bacon ,roly-poly1 #aac ,baking ,powder1 #aci ,barley ,broth with ,vegetables1 #ajg ,barley ,water1 #abh ,batter for ,frying1 #dg ,bay leaves1 #bj ,beans1 fried1 #ih ,beef1 to choose1 #af ,beefsteak for children1 #abj juice1 #acb to broil1 #dc ,beef1 ,roast1 with ,yorkshire ,pudding1 #fi ,portuguese1 #dc ,beets1 baked1 #ic ,biscuit1 #adj ,blackberry ,jam1 #aai ,blackfish1 baked1 #cb ,birds1 to choose1 #ah ,boiled ,dishes1 #gh ,bouquet of ,sweet ,herbs1 #bj ,brains1 fried1 with ,tomato ,sauce1 #ej ,bread1 #acd ,aerated1 ,homemade1 #ace and ,butter1 ,english1 #ci ,homemade1 #acf how to freshen stale1 #ada ,loaf1 #aci ,milk1 #acf ,potato1 #ach ,pulled1 #ach ,rice1 #acf ,breakfast ,rolls and ,twist1 #aci1 #adj ,brussels ,sprouts1 #ic ,bubble and ,squeak1 #dd ,butter1 ,epicurean1 #dj ,matre d',hotel1 #cc ,cabbage1 ,stuffed1 #id ,calf's ,foot ,jelly1 #abf ,liver1 larded1 #ea ,caramel1 #bd ,carrot ,stew1 #ii ,cauliflower1 baked1 #id ,cheese ,pudding1 #ajc ,straws1 #ci ,chicken1 broiled for children1 #abj ,broth1 #aca ,fricassee1 #ee fried ,spanish style1 #ee ,jelly1 #aca minced with ,macaroni1 #ef ,roast1 #ge ,children's ,chapter1 ,the1 #aaf ,chops1 broiled1 #aai ,chowder1 ,st4 ,james1 #cd ,clams1 to choose1 #ai ,cock-a-leeky1 #aaa ,cod1 boiled with ,oyster ,sauce1 #ca ,cond ,crusts1 #cj ,consomm1 #be ,cookies1 #abb ,crabs1 to choose1 #ai ,crackers and ,marmalade1 #aca ,croutons1 #dc ,currants1 ripe1 #aai ,diet for ,brain ,workers1 #ae for children1 #aaf for ,invalids1 #abe for ,rapid ,workers1 #ae for ,steady ,workers1 #ae ,drinks1 nourishing1 #abi refreshing1 #abg ,duck1 ,roast1 with ,watercresses1 #ge ,salmi of1 #eg to choose1 #ag ,eggs1 au gratin1 #ei boiled for children1 #abj ,broth1 #abi poached1 #be stuffed1 #ei ,tea1 #abi ,entres1 #ea ,farina1 #acj ,gruel1 #acj with ,fruit1 #abb ,fillet of ,sole1 #cd ,fish1 la bonne eau1 #ca l'eau de sel1 #ca la ,hollandaise1 #ca au court bouillon1 #ca au bleu1 #ca ,cakes1 ,club ,house1 #ce ,chowder1 #cd ,pudding1 #ajd to choose1 #ai ,warmed up1 #cf ,flaxseed ,lemonade1 #abh ,flour1 to choose1 #acd ,foods1 ,carbonaceous1 #ae ,farinaceous1 #aja ,flesh-forming1 #ae for ,children1 #aah ,heat1 #ea ,nitrogenous1 #ae ,nutritious1 #acj ,forcemeat for ,poultry1 #gd ,fowls1 boiled with ,oyster ,sauce1 #hb ,grilled1 #ef to choose1 #ag ,fruit for ,children1 #aag to choose1 #ai ,gammon ,dumpling1 #aab ,geese1 to choose1 #ag ,gingerbread1 #abc ,glaze1 #fi ,golden ,buck1 #ch ,goose1 ,roast1 with ,onion ,sauce1 #gf ,gravy for ,roast ,meat1 #gj ,green ,peas1 #ib ,gruels1 #abe ,ham and ,beans1 #ih ,ham1 boiled with ,madeira ,sauce #hj ,hare1 civet of1 #eg ,jugged1 #eh to choose1 #ah ,haslet ,ragout1 #aaa ,herbs1 sweet1 #ai ,herrings1 pickled1 #cg ,iceland ,moss ,chocolate1 #abi ,isinglass ,milk1 #abg ,italian ,cheese1 #aaa ,jelly ,water1 #abh ,jelly1 ,bread1 #aca ,kidneys1 broiled1 #di stewed1 #dd ,kolcannon1 #ii ,kromeskys with ,spanish ,sauce1 #dg ,lamb1 epigramme of1 #de ,larding1 #ea ,lentils1 #aja boiled1 #ajd fried1 #aje stewed1 #aje ,lettuce stuffed1 #ii ,liver ,rolls1 #di ,lobsters1 to choose1 #ai ,macaroni1 #fc ,milanaise style1 #fe with ,bchamel ,sauce1 #fd with ,cheese1 #ef with ,tomato ,sauce1 #ff ,timbale of1 #ff ,mackerel1 pickled1 #ajf ,marinade for beef1 #ha ,marketing1 #ae ,mayonnaise1 #hi ,mock ,crab1 #ci ,mushrooms1 baked1 #ii ,pudding1 #ie ,mussels1 to choose1 #ai ,mutton haricot1 #de ,leg of1 #gi ,ragout1 #aad ,stew1 #de three dishes from neck of4 #ajh to choose1 #af ,norfolk ,dumplings1 #aje ,oatmeal ,porridge1 #ajc ,onions1 glazed1 #ie ,saratoga1 #ih ,omelettes1 how to make1 #fj ,oriental style1 #fc ,plain1 #fj ,spanish style1 #fb with ,cheese1 #fa with ,ham1 #fb with ,herbs1 #fa with ,mushrooms1 #fb with ,oysters1 #fb with ,preserves1 #fc with ,tongue1 #fa ,oysters1 broiled1 #acb scalloped1 #cg to choose1 #ai ,ox-heart1 baked1 #ac ,parmesan ,cheese1 #fd ,parsnips1 stewed1 #ajj ,partridge1 roast1 #gg to choose1 #ah ,peas and ,bacon1 #aad ,peas-,pudding1 #ajb ,pheasants1 to choose1 #ah ,pigeons1 broiled1 #eg to choose1 #ag ,pigs' ,feet1 broiled1 #ed fried1 #aji ,pig's ,tongue and ,brains1 #aaj ,polenta1 #ajd ,pork ,chops with ,curry1 #ec ,cutlets1 broiled1 #ec neck of1 #aji ,pie1 ,english1 #ed ,roast1 with ,apple ,sauce1 #gb to choose1 #af ,poultry1 to choose1 #af ,potatoes1 baked1 #aba ,bermuda1 #ig boiled1 #ie boiled for children1 #aba boiled in jackets1 #ig ,duchesse1 #ge ,lyonnaise1 #if ,parisian1 #db ,pudding1 #ajf new1 #ig ,saratoga1 #ig snow1 #ig stuffed1 #if ,pot-au-feu1 #aad ,quail1 to choose1 #ah ,red ,cabbage1 #id ,red ,herrings with ,potatoes1 #ajc ,relishes1 #cg ,rice1 boiled1 #ed ,caudle1 #abg ,roasts1 #fh to froth1 #fi to glaze1 #fi to test1 #fi ,rump ,steak1 #dc ,sago ,gruel1 #abg ,milk1 #abg ,salad1 ,asparagus1 #he ,cauliflower1 #he ,dandelion1 #he ,green ,pea1 #hf ,mint1 #he ,nasturtium1 #hf ,oil1 #hd ,orange1 #hf ,shad-roe1 #he ,spinach1 #hf ,spring1 #hd ,tomato1 #hf ,watercress1 #he ,salad ,sauce1 ,anchovy1 #hh ,cream1 #hg ,egg1 #hh ,english1 #hg ,green ,remolade1 #hh ,hot1 #hh ,mayonnaise1 #hh ,oil1 #hh ,piquante1 #hg ,ravigote1 #hh ,remolade1 #hg ,romaine1 #hi ,salmon ,steak1 #acb ,salt ,cod with ,parsnips1 #aje ,sardines1 #cg ,sandwiches1 #cf ,sauce1 ,apple1 #gc ,bchamel1 #fe ,bread1 #gg ,caper1 #gd ,cranberry1 #gi ,dutch1 #cf ,madeira1 #hj ,mint1 cold1 #gb ,mint1 hot1 #gb ,onion1 #gf ,oyster1 #hb ,piquante1 #df ,robert1 #ec ,romaine1 #gf ,spanish1 #df ,tomato1 #ei1 #ff ,vanilla ,cream1 #fg ,white1 with ,eggs1 #eb ,white1 without ,eggs1 #ef ,scallops1 to choose1 #ai ,scotch ,broth with ,meat1 #bg without ,meat1 #bf ,scotch ,crowdie1 #ajb ,shad1 broiled1 #cc ,sheeps' ,kidneys1 broiled1 #di ,tongues with ,spinach1 #dh ,side ,dishes1 #da ,smelts1 fried1 #cc ,sole1 fillet of1 #cd ,soup1 clear1 #be to clarify1 #bc to flavor1 thicken1 and color #bd ,lentil1 #bi ,macaroni1 #bf ,pea1 #bi ,potato1 #ajb ,rice and ,tomato1 #bf ,sorrel1 #bh ,spinach1 #bg ,vermicelli1 #bf ,spaghetti1 #fd ,spinach1 boiled1 #di ,stuffing for meat1 #ec ,veal1 #ga ,sage and ,onion1 #gf ,strawberry ,shortcake1 #abc ,string ,beans1 #ib ,tapioca ,jelly1 #abg ,toad-in-the-hole1 #aab ,toast1 #ada ,tomatoes1 broiled1 #ii stuffed1 #ih ,tripe and ,onions1 #aac ,tripe1 roasted1 #aaj ,turkey1 ,roast1 with ,cranberry ,sauce1 #gc to choose1 #gc ,turnips1 baked1 #ie ,veal1 ,blanquette of1 #ea ,roast ,loin of1 #ga ,stuffed1 #eb to choose1 #af ,vegetables1 #ia to choose1 #ai to boil1 #ia ,venison1 to choose1 #ah ,water1 filtered1 #abh ,welsh ,rarebit1 #ch ,wild ,duck1 ,roast1 #gg to choose1 #ah ,wild ,goose1 to choose1 #ah ,woodcock1 to choose1 #ah ,yeast ,homebrewed1 #acg how to restore bitter1 #acf how to restore sour1 #acf ,yorkshire ,pudding1 #gj ---------------------------------------- ---------------- ,standardized punctuation ,standardized hyphenations ,page #gf3 ,changed pototoes to potatoes ,page #add3 ,changed scollops to scallops ,index3 ,changed ,pease ,pudding to ,peas-,pudding ,index3 ,numbers refer to page numbers1 not recipe numbers 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