,note3 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/b#baebfi af ,,camp ,,cookery4 ,how to ,live in ,camp4 by ,,miss ,m4 ,,parloa1 ,lecturer on ,science of ,cooking1 and ,author of ,appledore ,cook ,book1 etc4 ,illustration ,boston3 ,estes and ,lauriat1 #cja-cje ,washington ,street4 ,copyrighted ,by ,m4 ,parloa1 #ahgh4 ,,outfits ,,for ,,camping1 ,,and ,,hints ,,for ,,comfort4 ,,the first thing to parties bent on roughing it is the selection of a tent1 which can be hired of any of the sail-makers1 for any length of time1 and at a reasonable price4 ,for a party of seven or eight1 an eight-foot wall-tent1 is the best4 ,dig a trench around the outside to avoid nocturnal baptism the first time it rains4 ,the beds can be comfortably arranged in the rear of the tent1 by laying rubber blankets on the ground2 on which lay boards slightly raised for the head1 and sloping to the ground at the foot4 ,these beds should be placed so that the persons will lie with their heads at the sides of the tent and feet toward the center4 ,on the boards spread straw1 hay1 or dry seaweed1 then the blankets4 ,every thing used about the bed should be laid in the sun every day4 ,some prefer sleeping on the ground rolled up in a blanket2 but this is imprudent1 except in very dry localities4 ,the next important thing is the stove4 ,the top of a common cooking-stove with covers and stove-pipe to fit1 which can be bought at any junk-shop for a trifle1 serves very well in dry weather4 ,dig out a place in the side of a bank the size and shape of the stove-top1 about two feet deep1 and line three sides with brick or stones1 with the front open4 ,regulate the draught by placing something in front for a blower4 8,,the ,,lexington ,,camping-,,stove10 7which is the neatest1 the most compact and convenient thing of the kind ,i ever saw71 gotten up by the 8,lexington ,botanical ,club0 for their own use is just the article for camp4 ,it is a box-stove1 made of sheet iron1 light1 and quickly set up or taken down4 ,it fits into a wooden chest which is thirty inches long1 sixteen and a half deep1 and fifteen broad4 ,into the stove fits a large water-tank2 and1 into the tank and one end of the stove1 fit all the utensils for cooking and serving4 ,when the stove is set up1 the chest answers for a closet for stores1 and also for a seat4 ,this outfit is not prepared for the market by theorists who only guess at the wants of the camper1 but has been studied out by gentlemen and ladies who1 every year1 spend months in the mountains1 and who try to have all the comforts and conveniences possible1 and yet to have very little baggage to transport from place to place4 ,they have been using a similar stove for years2 and we now have the result of continued improvements in the most perfect form of it4 ,at my request1 they have permitted their model to be used for the forming of others4 ,they are made and for sale by ,j4 ,a4 ,johnson1 ,no4 #e ,norfolk ,place 7opposite the ,adams ,house74 ,the whole cost of box1 stove1 and utensils will not exceed eighteen dollars4 ,,kerosene ,,oil ,,stoves are sometimes preferable1 for they are easily transported1 and can be used in wet or dry weather4 ,the 8,boston ,gem10 made by ,francis ,morandi1 ,no4 #ajb ,union ,street1 ,i find1 after a thorough trial1 works to a charm2 the oven baking as well as my stove oven4 ,the broiler is so made that there is no difficulty in broiling with it4 ,when in the woods1 if possible1 ,i would have a good bed of coals for broiling4 ,in regard to ,,cooking ,,utensils1 coffee and tea pots should not have spouts1 but lips3 and the lips should be riveted on4 ,it is foolish for a party going any distance to try to carry crockery4 ,have tin plates and cups made1 and they will last you for all your camping life4 ,they can be kept clean by occasionally scouring them with sand if on the beach1 and with ashes if in the mountains2 or1 what is still better1 with ,sapolio1 which rub on a cloth and then rub the tin with the cloth4 ,four or six cakes of this will give you much comfort and neatness4 ,if you can carry a farina kettle with you1 and you use it with care1 it will be almost invaluable to you1 as by that means you can always be sure that your oat-meal1 hominy1 rice1 c41 will always be cooked without burning4 ,always be sure that there is water enough in the bottom kettle4 ,,cleanliness4--,it is very important that perfect cleanliness be observed in camp1 as it adds much to health and comfort4 ,when you pitch your tent1 select a spot a little distance from it1 for the refuse4 ,here dig a deep hole1 if your stay is to be long1 and into this hole throw the debris1 each time covering with some of the earth which you have dug out4 ,by this means you can keep the place clean and sweet4 ,,clothing4--,both ladies and gentlemen should dress in flannel throughout4 ,one change of under-flannel is enough extra clothes to carry1 but be sure to take plenty of stockings4 ,have your boots well made and with broad soles4 ,for hats1 broad-brimmed felt hats are the lightest and coolest4 ,,soap4--,carry plenty of soap for bathing1 for washing dishes1 and clothes4 ,take three or four pounds of baking soda with you to use for bathing purposes2 and1 if needed1 for your mead and cooking4 ,,provisions for camp-life1 will depend much upon the locality1 and the requirements of the party2 the following suggestions however1 may be serviceable in making an outfit3-- ,when it can be obtained take ,hecker's prepared flour1 wheat1 rye1 ,indian1 or ,graham4 ,from this you will always be sure of good bread and griddle-cakes4 ,salt pork1 smoked ham1 bologna sausage1 eggs1 dried beef1 salt fish4 ,game1 fresh fish1 and fresh meat are supposed to be obtained in the vicinity of camp4 ,pilot bread1 crackers4 ,canned fruit and vegetables1 where fresh cannot be obtained4 ,potatoes1 beans1 onions1 ,indian meal1 molasses1 sugar1 salt1 pepper1 mustard1 vinegar1 butter1 coffee1 tea1 chocolate1 rice1 oat-meal1 baking soda1 ginger1 spice1 soap1 parafine candles1 and kerosene oil4 ,,the ,,essential ,,utensils are tin kettles with covers1 coffee-pot1 spiders with covers1 gridiron1 pans1 basins1 tin cups1 pails1 cans1 knives1 forks1 spoons1 lanterns1 bags1 ropes1 strings1 thread1 needles1 matches1 shovel1 axe1 hammer1 nails1 slicking plaster1 ,jamaica ginger1 fishing tackle1 gun and ammunition1 towels1 stockings1 and flannel garments4 ,each and every one of these articles may be found serviceable4 ,the value of a match1 a string1 knife1 a pin1 or a pinch of salt1 can never be realized1 until in the woods or on the water the need of them has been felt4 ,parties scorning the idea of bothering with so many things when simply going out to rough it1 will find it better to see that every thing is provided before starting2 even then1 they will find camp life rough enough4 ,,camp ,,cookery4 ,,birds4 ,,in camp life1 small and large birds should be either roasted1 broiled1 or stewed4 ,pick all the feathers off1 cut a slit in them1 and draw them4 ,either wash or wipe carefully4 ,if for roasting1 tie the legs down1 and place in the pan4 ,sprinkle with flour1 cover the bottom of the pan with water1 and roast1 if ducks1 thirty minutes1 grouse and partridges the same4 ,small birds1 about half as long4 ,the oven must be very hot4 ,birds ,roasted in their ,feathers4 ,open the bird in the usual manner1 and draw it2 then cover with wet clay1 and bury in hot coals4 ,in forty minutes1 draw from the coals1 and peel off the clay1 when feathers and skin will come also4 ,a gentleman assures me that they are perfectly delicious cooked in this manner4 ,broiled ,birds4 ,clean1 and split down the back4 ,wipe dry1 and broil over a clear fire1 if small1 ten minutes1 but1 if large1 fifteen4 ,season with salt1 pepper1 and butter1 and serve on toast4 ,stewed ,partridges or ,pigeons4 ,place two partridges in a small kettle1 and dredge with salt1 pepper1 flour1 half teaspoonful of mace1 half of cloves1 and cover with cold water4 ,cover tight1 and simmer two hours4 ,thicken with three spoonfuls of flour1 and stir in two spoonfuls of catsup2 simmer one hour longer1 and serve4 ,grouse and pigeons are stewed in the same manner4 ,brown ,fricassee of ,chicken4 ,cut two chickens or old fowl into handsome pieces1 and parboil them in just water enough to cover them2 when they are tender1 take them up1 and drain them dry4 ,cut a pound of saltpork into slices1 and fry them brown2 take up the pork1 dredge the chicken with salt1 pepper1 and flour1 and fry a dark brown in the pork fat4 ,when the chicken is all fried1 stir into the remaining pork fat half a cup of dry flour2 stir this until a dark brown1 then pour on it one quart of the liquor in which the chicken was boiled4 7,this liquor must be boiling47 ,season with pepper and salt to taste4 ,lay the chicken in this gravy1 and simmer twenty minutes4 ,garnish the dish with boiled rice4 ,white ,fricassee of ,chicken4 ,boil the chicken until tender1 then cut it into small pieces4 ,with the water in which it was boiled make a gravy1 allowing half a cup of flour and two spoonfuls of butter to every quart of water4 ,season with pepper and salt2 turn in the chicken1 and let it boil five minutes1 and serve4 ,garnish the dish with boiled rice4 ,chicken ,curry4 ,make the same as white fricassee1 with the addition of one teaspoonful of ,indian curry to one pint of gravy1 if it is liked strong1 if not1 half a teaspoonful4 ,dissolve the curry in a little water1 and stir in4 ,garnish the dish with rice4 ,veal and mutton can be curried in the same manner4 ,chicken ,salad4 ,boil tender four good-sized chickens2 when cold1 cut off the white meat1 and chop rather coarse4 ,cut off the white part of the celery1 and chop in the same manner4 ,to two quarts and a pint of the chicken1 allow one quart and a pint of the celery and a spoonful of salt4 ,mix well together1 and then stir in part of the dressing4 ,shape the salad in a flat dish1 and pour over the remainder of the dressing4 ,garnish with hard-boiled eggs1 beets1 and the tops of the celery4 ,sauce for ,birds4 ,put one tablespoonful of butter into a pan2 and1 when it gets hot1 add one tablespoonful of flour2 stir until brown1 then add one cup of boiling water1 and salt and pepper to taste4 ,broiled ,chicken4 ,split down the back1 wash1 and wipe dry1 and broil over clear coals twenty-five minutes4 ,season with pepper1 salt1 and butter4 ,,fish4 ,chowder4 ,take either a cod or haddock2 skin it1 loosen the skin about the head1 and draw it down towards the tail1 when it will peel off easily4 ,then run your knife down the back close to the bone1 which you take out4 ,cut your fish in small pieces1 and wash in cold water4 ,put the head on to boil in about two quarts of water1 and boil twenty minutes4 ,for a fish weighing six pounds1 pare and slice thin five good-sized potatoes1 and one onion4 ,place a layer of potatoes and onion in the pot1 then a layer of fish1 dredge in a little salt1 pepper1 and flour4 ,keep putting in alternate layers of potatoes and fish until all is used4 ,use about one tablespoonful of salt1 one teaspoonful of pepper1 one teacup of flour in all4 ,have ready half a pound of salt pork fried blown4 ,pour this over the mixture2 add about two quarts of cold water1 then strain on the water in which the head has been boiled4 ,if this is not water enough to cover1 add more cold4 ,cover tight1 and boil gently thirty minutes4 ,if not seasoned enough1 add what you please4 ,when it has boiled twenty minutes1 put in six crackers which have been soaked three minutes in cold water4 ,if you wish to add milk and butter1 you can do so about five minutes before taking it up2 but for my taste1 it is much nicer and more natural without either4 ,fish ,chowder1 ,no4 #b4 ,four pounds of fish1 half cod and half haddock1 if you can get the two kinds1 two onions1 six potatoes1 eight white browns1 one quarter of a pound of salt pork1 salt1 pepper4 ,prepare the chowder as directed in the preceding rule2 split the crackers and lay on top1 pour over the whole hot water enough to cover1 and boil fifteen minutes2 then wet two tablespoonfuls of flour with one third of a cup of cream4 ,stir this into the boiling chowder1 let it boil up once1 and serve4 ,when you cannot get the white browns1 pilot bread will answer4 ,when a very strong flavor of onion is desired1 use four onions4--,mrs4 ,t4 ,leighton4 ,fried ,cod4 ,cut the fish into squares1 wash and wipe dry4 ,take half a cup of flour1 half a cup of sifted ,indian meal1 and a tablespoonful of salt4 ,mix all these thoroughly4 ,dip the fish into the mixture4 ,have ready a frying-pan with boiling fat1 half lard and half pork fat2 drop in your fish4 ,fry a dark-brown on one side1 then turn and fry the same on the other side1 but be very careful not to let the fish or fat burn4 ,have your dish hot1 and lay your fish on it4 ,garnish the sides with the fried pork4 ,broiled ,cod1 or ,scrod4 ,split1 wash1 and wipe dry a small cod4 ,rub the gridiron with a piece of fat pork1 and lay the fish upon it1 being careful to have the inside downward4 ,if the fish is very thick1 cook thirty minutes2 but for an ordinary one1 twenty minutes will be sufficient4 ,have the dish1 in which you intend serving it1 warm2 place it upon the fish1 and turn the dish and gridiron over simultaneously4 ,if the fish sticks to the gridiron1 loosen it gently with a knife4 ,have some butter warm1 but not melted1 with which to season it4 ,shake on a little pepper and salt1 and send to the table4 ,baked ,cod4 ,scrape and wash clean a cod weighing four or five pounds4 ,rub into it a heaping spoonful of salt4 ,make a dressing of three pounded crackers1 a little chopped salt-pork about one teaspoonful of parsley1 a little salt and pepper1 and two tablespoonfuls of cold water4 ,stuff the belly with this1 and fasten together with a skewer4 ,lay thin slices of pork on the fish1 which should be placed on a tin sheet that will fit loosely into the baking-pan2 dredge with flour4 ,pour into the pan about half a pint of cold water4 ,baste the fish often while cooking1 with the water which is in the pan4 ,if the water cooks away1 add more1 but do not have too much to begin with1 or the fish will be boiled instead of being baked4 ,bake one hour4 ,when the fish is cooked1 turn the gravy into a bowl1 then lift out the fish upon the tin sheet 7from which you can easily slide it into the dish upon which you serve it72 now turn your gravy into your baking-pan again1 and place it on the fire2 when it comes to a boil1 thicken with a tablespoonful of flour1 season with pepper and salt4 ,n4 ,b4 ,always use a tin sheet in the baking-pan when cooking fish1 as you then can preserve the shape4 ,broiled ,salt ,fish4 ,cut a square the size you desire1 from the thickest part of the fish4 ,take off the skin1 and wash clean2 broil over clear coals ten minutes1 then dip in boiling water1 butter1 and serve4 ,this is a nice relish for breakfast or tea1 and with boiled potatoes makes an excellent dinner4 ,broiled ,mackerel4 ,split down the back1 and clean4 ,be careful to scrape all the thin black skin from the inside4 ,wipe dry1 and lay on the gridiron2 broil on one side a nice brown1 then turn1 and brown the other side2 it will not take so long to brown the side on which the skin is4 7,all fish should have the side on which the skin is1 turned to the fire last1 as the skin burns easily1 and coals are not so hot after you have used them ten minutes47 ,season with butter1 pepper1 and salt4 ,fried ,mackerel4 ,fry brown six good-sized slices of pork4 ,prepare your mackerel as for broiling4 ,take out your pork1 sprinkle a little salt over the mackerel1 then fry a nice brown4 ,serve the fried pork with it4 ,baked ,mackerel4 ,prepare as for boiling4 ,make a dressing as for baked cod4 ,stuff with this2 dredge with salt and flour4 ,bake thirty minutes1 basting often with water1 butter1 and flour4 ,make a gravy with the water in the pan in which the fish is baked4 ,always make the gravy quite salt4 ,the best way to cook mackerel is to broil it4 ,smelts4 ,the only true way to cook smelts is to fry them1 although they are sometimes baked4 ,open them at the gills4 ,draw each smelt separately between your finger and thumb1 beginning at tail2 this will press the insides out4 7,some persons never take out the insides1 but it should be done as much as to any other fish47 ,wash them clean1 and let them drain in a cullender2 then salt1 and roll in a mixture of half flour and half ,indian meal4 ,have about two inches deep of boiling fat in the frying-pan 7drippings1 if you have them2 if not1 lard72 into this drop the smelts1 and fry brown4 ,do not put so many in that they will be crowded2 if you do1 they will not be crisp and brown4 ,brook ,trout4 ,brook trout are cooked the same as smelts2 or you can cook them as the angler does4 ,they must be split nearly to the tail to clean4 ,wash and drain4 ,for a dozen good sized trout1 fry six slices of salt pork2 when brown1 take out the pork1 and put in the trout4 ,fry a nice brown on all sides4 ,serve the pork with them4 ,eels ,fried4 ,skin them2 then turn on boiling water1 and let them stand in it a few moments2 then cut them into pieces about three inches long4 ,fry a nice brown1 and serve4 ,baked ,eels4 ,prepare as for frying2 then put into a baking-pan1 with a little water1 flour1 pepper1 and salt4 ,bake twenty minutes4 ,make a gravy of the liquor in which they were baked1 adding a little butter4 ,boiled ,halibut4 ,pour into a pan about half an inch deep of boiling water2 into this lay the side of the halibut on which is the black skin2 let this stand a few minutes2 then scrape with a knife1 when the black will be found to peel off readily4 ,wash clean in cold water1 then pin it in your fish cloth1 and drop it into boiling water4 ,for a piece weighing four pounds allow twenty-five minutes to boil4 ,serve with drawn butter4 ,fried ,halibut4 ,take a slice of halibut1 sprinkle with salt1 and dredge with flour4 ,fry four slices of salt pork1 add to the pork fat one spoonful of lard4 ,when boiling hot put in the halibut4 ,fry a light brown on one side1 then turn and fry the same on the other4 ,serve the pork with it4 ,broiled ,halibut4 ,grease the gridiron with a little butter1 place the halibut upon it1 sprinkle a little salt over it1 and place over clear coals4 ,cook one side ten minutes1 then turn and cook upon the other side ten more4 ,have the dish warm2 put the fish upon it1 season with pepper and butter1 and send to the table4 ,smoked ,halibut4 ,broiled the same as the fresh1 omitting the pepper and salt4 ,smoked salmon cooked in the same way4 ,fried ,salmon4 ,the same as halibut4 ,broiled ,salmon4 ,the same as halibut4 ,salmon ,trout4 ,when large enough1 split down the back1 clean and broil4 ,season with butter and salt4 ,when small1 open far enough to take out the insides2 wash clean1 and wipe dry4 ,fry the same as codfish4 ,shad and ,haddock4 ,shad and haddock can be cooked the same as cod4 ,,shell-,,fish4 ,clam-bake4 ,,for ,a ,,party ,,of ,,from ,,ten ,,to ,,twenty ,,persons4--,first1 make an oven of flat stones placed together in the form of a square1 on a flat surface about two and a half feet square2 around the edge of these1 place other stones to form a bin4 ,fill this oven with small kindlings1 such as can be gathered on the beach4 ,on these1 pile a few armfuls of larger sticks1 crosswise1 so that the top can be well covered with stones about the size of one's two hands4 ,start the fire1 and allow it to burn down until the stones1 which were on top of the wood1 settle into the oven4 ,clean out all the cinders with a poker or stick2 for1 if allowed to remain1 the smoke from them will spoil the bake4 ,this must be done very quickly1 that the oven may not cool ,cover the oven with fresh seaweed about an inch and one-half thick4 ,on the seaweed1 spread the clams so the vegetables1 c41 may be placed on top of them3 then1 in order1 put on onions1 sweet or ,irish potatoes1 or both1 green corn1 then the 7blue or cod7 fish1 and a live lobster1 if one can be had2 if not1 a boiled one1 which will be very nice warmed up in this way4 ,every thing to be used should be close at hand1 to be put on the oven rapidly while it is very hot4 ,cover the whole bake with a piece of cheap cotton cloth1 to keep out dirt2 then cover all with seaweed until no steam escapes4 ,bake thirty-five minutes4 ,remove the covering from one corner at a time only1--so that the rest may keep hot1--and all hands fall to1 and help themselves4 ,it is nice eaten with drawn butter or vinegar and pepper4 ,,to ,,prepare ,,the ,,fish1 ,,vegetables1 ,c4--,a party of ten to twenty will require a bushel of clams1 which should be washed in two or more waters 7fresh water2 salt water will not remove the fine sand72 have ready1 in a basket close at hand1 as soon as the oven is hot4 ,clean the fish nicely1 split the backs1 season with salt and white pepper1 and wrap in clean cloth4 ,peel onions1 wash the potatoes clean1 and cut the ends off2 husk the corn1 leaving the inner layer on to keep it clean4 ,clam ,chowder4 ,when intending to have clams in any form1 get them in the shell if possible1 the day before4 ,place them in a tub1 and cover with clean water1 and throw into this about a quart of ,indian meal4 ,this fattens them4 ,when ready to use the clams1 wash them thoroughly1 then cover them with boiling water1 and let them stand ten minutes1 when they will open easily4 ,take them from the shell1 cut off the black heads1 and put the bodies of the clams in a clean dish4 ,strain the water in which they were scalded into the kettle in which you intend to cook your chowder4 ,to one peck of clams allow three quarts of water4 ,let the water come to a boil1 then thicken with half a cup flour which has been mixed with cold water1 season with pepper and salt4 ,add the clams and a tablespoonful of butter2 let it boil ten minutes4 ,a few minutes before dishing1 drop in three or four broken crackers4 ,clam ,chowder1 ,no4 #b4 ,for one peck of clams take six good-sized potatoes1 pared and sliced thin1 half an onion cut into pieces an inch square4 ,fry quarter of a pound of pork to a nice brown2 place the pork and gravy1 the potatoes and onions1 in your kettle4 ,shake over the whole one tablespoonful of salt1 two teaspoonfuls of pepper1 and half a cup of flour4 ,strain over this four quarts of the water with which you scalded the clams4 ,place on the fire1 and boil fifteen minutes1 then add the clams and four split crackers2 boil ten minutes longer1 and serve4 ,clam ,boil4 ,fill the pot with clams 7which have been washed in a number of waters to remove all the sand72 add hot water enough to get up a good steam1 and boil until the shells begin to open2 then serve4 ,clam ,fritters4 ,one egg1 one pint of prepared flour1 three-fourths of a pint of milk4 ,beat egg light4 ,stir milk into flour1 then egg4 ,cut black heads from clams1 mix with both1 and fry in hot fat4 ,scalloped ,oysters4 ,put a layer of oysters in an oval dish1 and dredge in a little salt1 pepper1 and butter2 then a layer of rolled cracker1 and another of oysters2 dredge the oysters as before1 and cover with cracker2 over the cracker grate a little nutmeg1 and lay on small pieces of butter4 ,bake twenty minutes in a quick oven2 add a glass of ,madeira wine if you choose4 ,allow four crackers1 two spoonfuls of butter1 and one teaspoonful of pepper to one quart of oysters4 ,fill the dish to within an inch of the top4 ,fried ,oysters4 ,drain the oysters on a sieve2 roll them in cracker crumbs1 and fry in boiling lard a light brown4 ,serve on brown-bread toast4 ,when you desire them fried in batter1 make one as for apple fritters1 and fry in boiling lard4 ,have the dishes very hot4 ,broiled ,oysters4 ,prepare in crumbs as for frying1 and broil a light brown4 ,examine oysters carefully to see that there are not pieces of shell among them4 ,some oysters need more salt than others4 ,oyster ,stew4 ,drain all the liquor from the oysters2 put it into a porcelain kettle1 and let it come to a boil2 then skim off all the scum4 ,now turn in the milk1 which you have let come to a boil in hot water4 7,allow one quart of milk to one pint of oysters47 ,stir in also one spoonful of butter or more1 salt and pepper to taste4 ,now put in the oysters1 let them boil up once1 and serve with a dish of oyster crackers4 ,oyster ,soup4 ,wash one quart of oysters1 if they are solid1 in one quart of cold water2 if not1 one pint of water2 drain the water through a cullender into the soup-kettle2 set the kettle on the fire1 and when the liquor comes to a boil1 skim it2 then add one quart of rich new milk2 just before it comes to a boil1 turn in the oysters1 and thicken with two spoonfuls of cornstarch wet with milk2 then stir in half a cup of butter1 and season with pepper and salt4 ,let this boil up once1 and serve immediately4 ,be very careful that they do not burn4 ,a safe way is to boil the milk in a basin1 which is set into another of water1 and then turn it on the oysters just before removing it from the fire4 ,broiled ,lobster4 ,drop the live lobster into boiling water1 and boil three minutes4 ,take up1 drain1 and crack the shell1 but do not take out the meat4 ,lay on the gridiron1 and boil slowly half an hour4 ,serve in the shell4 ,to ,boil ,lobster4 ,be sure that the lobster is living2 if not1 it is not fit for use4 ,have a kettle of boiling water2 into this drop the lobster1 and boil until the shell turns red4 ,this takes about a half-hour4 ,take up2 and when cold it is fit to eat4 ,stewed ,lobster4 ,take out all the meat from the shell4 ,chop it1 but not fine4 ,put into a basin with a little salt1 pepper1 butter1 and half a cup of water to a small lobster4 ,stew about ten minutes4 ,curried ,lobster4 ,prepare the lobster as for stew2 when it comes to a boil1 add a mixture of a heaping tablespoonful of flour1 and half a teaspoonful of ,indian curry mixed with cold water4 ,let this boil eight minutes1 then serve4 ,lobster ,salad4 ,lobster salad is made the same as chicken1 using lobster instead of chicken1 and lettuce instead of celery4 ,,eggs4 ,poached ,eggs4 ,,break and beat up two eggs1 and stir into them two tablespoonfuls of milk and half a teaspoonful of salt2 put them into a basin1 with half a spoonful of butter1 and set over the fire4 ,stir until it thickens1 and then serve4 ,scrambled ,eggs4 ,beat together four eggs1 and then turn into a pan with one spoonful of melted butter4 ,stir quickly over a hot fire one minute1 and serve4 ,omelets4 ,beat lightly two eggs1 and stir in one spoonful of milk and a pinch of salt4 ,heat the omelet pan hot1 and then put in a little bit of butter1 and when melted turn in the beaten eggs2 set on the fire1 shake the pan1 cook until a light brown2 then fold the omelet and serve on a hot dish4 ,ham1 mushroom1 lobster1 chicken1 and all kinds of omelets are made by chopping up the meat1 and laying it between the folds before dishing4 ,,meats4 ,fried ,salt ,pork4 ,,cut salt pork into slices a quarter of an inch thick1 cut off the rind1 and then pour over them boiling water1 in which let them stand ten minutes2 then turn off the water1 and fry until they are brown on both sides4 ,broiled ,salt ,pork4 ,prepare as for fried1 and broil ten minutes over clear coals4 ,salt ,pork ,fried in ,batter4 ,fry the pork as before directed2 dip in batter1 and fry in the pork fat1 to which should be added two spoonfuls of drippings or lard4 ,make the batter in the following manner3 ,mix gradually with one cup of flour one cup of milk1 and then add one well beaten egg and a little salt4 ,fried ,ham4 ,cut the ham in very thin slices1 and cut off the rind4 ,have half a spoonful of boiling drippings in the frying-pan1 lay the ham in this1 and fry quickly eight minutes2 it will then be brown and crisp4 ,where the ham is for dinner1 have the slices larger and thicker1 and if you do not have eggs with it1 fry bread1 as directed for sausages4 ,broiled ,ham4 ,cut the ham in thin slices2 cut off the rind1 and broil over clear coals ten minutes4 ,butter or not1 as you please4 ,when the ham is very salt or hard1 slice1 and let stand in boiling water ten minutes before frying or broiling4 ,ham and ,eggs4 ,fry the ham as before directed1 and when the ham is all fried1 turn the fat into a basin1 and scrape the salt from the frying-pan2 turn back the fat1 and add to it half a cup of lard4 ,when this comes to a boil1 break in your eggs1 leaving room to turn them1 if you prefer them turned2 they look much nicer1 however1 when they are not turned4 ,if they are not turned1 dip up the boiling fat while they are cooking and pour over them2 they will cook rare in two minutes1 well done in three4 ,lay them on the slices of ham1 and serve4 ,breakfast ,bacon4 ,cooked the same as ham4 ,beefsteak ,smothered in ,onions4 ,fry brown four slices of salt pork2 when brown take out the pork1 and put in six onions sliced thin4 ,fry about ten minutes1 stirring all the while2 then take out all except a thin layer1 and upon this lay a slice of steak1 then a layer of onions1 then steak1 and cover thick with onions4 ,dredge each layer with pepper1 salt and flour4 ,pour over this one cupful of boiling water1 and cover tight4 ,simmer half an hour4 ,when you dish1 place the steak in the centre of the dish1 and heap the onions around it4 ,serve the same vegetables as for broiled steak4 ,broiled ,beef ,steak4 ,cut the steak about three quarters of an inch thick4 ,have a clear fire and lay the steak on the gridiron1 and dredge lightly with flour4 ,if you desire the steak rare1 cook ten minutes1 if well done1 fifteen4 ,dish and season with butter1 pepper1 and salt4 ,serve immediately4 ,never set steak into the oven to keep warm or to melt the butter4 ,the dish must be hot1 the butter stand in a warm room long enough to soften1 but do not melt4 ,if for dinner1 serve potatoes1 either baked or boiled1 and any other vegetables which you choose4 ,many persons pound tough steak before cooking1 but ,i would not recommend it1 as by this means it loses much of its juiciness4 ,there are some families in the country who have no means of broiling4 ,the next best thing such persons can do is to heat the frying pan very hot1 and grease with just enough butter to prevent the steak from sticking2 then lay the steak in1 and cook1 and serve as before directed4 ,fried ,beefsteak4 ,for two pounds of steak fry brown four slices of salt pork1 then take up the pork and fry the steak in the fat2 salt and pepper it4 ,when you dish1 add a little butter4 ,to the fat remaining in the frying-pan1 after the steak has been cooked1 add one tablespoonful of dry flour 7be sure to have the fat boiling71 and stir until it is brown and there are no lumps1 then pour in about half a cup of boiling water4 ,season well with pepper and salt4 ,serve in a gravy tureen4 ,this is a more economical1 but not so healthy a method as broiling4 ,stewed ,beef4 ,take a piece of beef that is rather tough or pieces of tough beefsteak2 rub into it a handful of salt1 some pepper and flour2 lay in a kettle that you can cover tight1 and that has a flat bottom4 ,cut up an onion1 a potato1 a small turnip1 a carrot1 and a parsnip2 lay these on top of the meat1 and then sprinkle in half a teaspoonful of cinnamon1 half of mace1 one-fourth of clove1 and add cold water enough to cover it4 ,let them come to a boil1 skim off all the scum2 then cover tight1 and simmer five hours4 ,after it has been boiling four hours1 mix half a cup of flour with cold water and add to it4 ,you can then taste it1 and add more seasoning if necessary4 ,the spice may be omitted if you choose4 ,lamb ,chops4 ,broil fifteen minutes over clear coals4 ,season with butter1 pepper1 and salt4 ,broiled ,veal4 ,cut veal into thin slices1 and broil twenty minutes4 ,season with butter1 pepper1 and salt4 ,this is the most unsavory method of cooking veal1 and ,i would not recommend it4 ,fricassee of ,veal4 ,fry eight slices of salt pork1 brown4 ,take out the pork1 and put in thin slices of veal1 which have been cut from the leg4 ,sprinkle with salt and pepper1 and fry brown4 ,when all the veal is fried1 mix with the boiling fat two tablespoonfuls of dry flour2 stir until there are no lumps1 and the flour is brown2 then add two cups of boiling water1 and season with salt and pepper4 ,lay the veal in this gravy1 and simmer fifteen minutes4 ,dish1 and pour the gravy over the meat4 ,if for dinner1 garnish with boiled rice1 and serve plain boiled potatoes4 ,mutton ,chops4 ,cut the chops from the loin or the neck2 broil as you do beefsteak1 and serve in hot dishes4 ,mutton ,pie with ,tomatoes4 ,pare and slice six tomatoes2 put a layer into a deep pudding-dish1 then put in a layer of slices of cold mutton1 and dredge in flour1 salt1 pepper4 ,have the last layer tomatoes1 over which sprinkle two rolled crackers4 ,bake one hour4 ,veal ,cutlets4 ,fry brown eight slices of salt pork4 ,take them up1 and add to the fat two large spoonfuls of lard or drippings4 ,have ready thin slices of veal 7they are best cut from the leg71 dip them in an egg which has been well beaten1 then into cracker crumbs1 and fry a nice brown4 ,season them1 before dipping in the egg and cracker1 with pepper and salt4 ,serve with the salt pork4 ,mutton ,cutlets4 ,the same as veal4 ,fried ,sausages4 ,cut the sausages apart1 and wash2 then lay them in the pan1 and pour boiling water over them2 let them boil two minutes1 then turn off the water1 and prick the sausages with a fork1 or they will burst open when they begin to fry4 ,put a little drippings in the pan with them1 and fry twenty minutes4 ,turn them often that they may be brown on all sides4 ,cut stale bread into fanciful shape1 fry in the sausage fat1 and garnish the dish with it4 ,brown bread is delicious fried in this way4 ,serve plain boiled potatoes4 ,,vegetables4 ,boiled ,potatoes4 ,,if the potatoes are new1 wash clean1 and put into boiling water2 boil thirty minutes1 and serve immediately4 ,as they grow older1 scrape the skin off before boiling4 ,for old potatoes1 have a sharp knife with a thin blade2 and pare the potatoes1 having the skin as thin as possible4 ,they are very much better if they stand in cold water a few hours before boiling2 then put them in boiling water1 and boil thirty minutes4 ,when they have boiled fifteen minutes1 throw in a handful of salt4 ,when done1 turn off the water1 and let them stand on the back part of the range three minutes2 then1 shake them up once1 and turn into the dish1 and send to the table4 ,baked ,potatoes4 ,be very particular to wash every part of the potato clean1 as many persons eat the skin4 ,put them in a pan 7have an old one for this purpose71 and bake in a moderate oven fifty minutes4 ,there is such a difference in ovens1 that each one must learn for herself what the time will be for each2 for some will bake in less time1 and some will take much longer than the time designated4 ,fried ,potatoes4 ,pare and slice thin raw potatoes1 and let them stand in cold water several hours2 if in summer1 put a piece of ice in the water4 ,cut the slices lengthwise of the potato4 ,have ready a basin with boiling drippings or lard1 drain the potatoes a minute in a cullender1 and drop them into the boiling fat1 and fry a light brown2 take them out with a skimmer1 and lay them in a dry cullender1 which should be placed in a tin pan1 and set in an open oven4 ,there should be as much fat as for frying doughnuts1 and there should not be any more potatoes put in at a time than will fry brown and not stick together4 ,have the basin in which you fry quite deep1 as there is danger of the fat boiling over when the potatoes are put in4 ,when you take the potatoes up1 dredge a little salt over them4 ,when potatoes are cooked in this manner1 they will be light and crisp4 ,if they do not get cooked enough at first1 they are very much improved by dropping them into the fat for one minute1 after they have been standing in the oven a while4 ,fried ,boiled ,potatoes4 ,cut the potatoes into slices1 and fry in either pork fat or nice drippings4 ,have just fat enough in the pan to prevent their sticking1 and sprinkle with salt while cooking4 ,when these are brown1 take them up and put in a little more fat1 and fry as before4 ,potatoes warmed with ,pork4 ,cut about eight slices of pork into pieces about half an inch square1 and fry a nice brown4 ,have ready one dozen cold potatoes cut into slices1 and turn them into the pan with the fried pork1 and dredge in a little salt and pepper1 then stir and cut them into small pieces with the knife4 ,when a light brown1 serve4 ,potatoes warmed in ,gravy4 ,slice cold potatoes as for frying1 and turn them into the frying-pan1 and to a dozen potatoes add a pint of cold gravy4 ,season with pepper and salt1 and stir1 and cut with a knife1 until they are hot and in small pieces4 ,fricassee of ,potatoes4 ,cut cold boiled potatoes into small squares1 and put them in a basin with milk1 pepper1 and salt1 allowing half a pint of milk to a dozen potatoes4 ,set the basin into another of hot water1 and when it comes to a boil1 add a tablespoonful of butter1 and set on the stove1 and let it boil up once1 then serve4 ,boiled ,sweet ,potatoes4 ,wash and boil1 with the skins on1 forty-five minutes4 ,they are much better baked than boiled1 and ,i would cook them so generally4 ,baked ,sweet ,potatoes4 ,wash and wipe dry1 and bake one hour4 ,do not cook squash when you have sweet potatoes4 ,boiled ,onions4 ,when new and tender1 they will boil in one hour2 but after the month of ,october1 they will require two hours4 ,put them into water before peeling them1 and they will not affect the eyes4 ,peel off all the dark skin1 and put them in hot water1 and boil as directed4 ,if you have milk plenty1 half an hour before they are done1 turn a quart into the water in which they are boiling4 ,this makes them white1 and is said to prevent in a measure1 the disagreeable odor which always follows their being eaten4 ,boil them in a porcelain kettle4 ,dish them whole1 and season with a little pepper1 salt1 and butter4 ,fried ,onions4 ,peel and slice thin ten good-sized onions1 and put them in a frying-pan with two spoonfuls of drippings4 ,fry thirty minutes1 turning often4 ,baked ,squash4 ,cut the squash in two1 take out all the soft1 stringy part2 if you need the whole squash for dinner1 lay the halves together1 and put in a baking-pan 7the old one you use for baking potatoes in71 and bake forty-five minutes4 ,when done1 scrape the squash from the shell1 and season1 and serve as boiled squash4 ,when you cook but half a squash1 lay it with the inside downward4 ,this is a nice way to cook watery squash4 ,beets4 ,wash clean1 but do not scrape2 if you do they will look white when cooked4 ,when young they will cook in two hours2 but old ones will require four or five hours4 ,when done1 plunge them into cold water1 and the skin will peel off easily4 ,cut in thin slices4 ,pickled ,beets4 ,cut the beets that are left from dinner into thin slices1 and lay them in an earthen vessel1 and cover with cold vinegar4 ,shelled ,beans4 ,wash in several waters1 and put them in a basin with boiling water4 ,boil one hour4 ,do not drain them very dry4 ,season with butter and salt4 ,boston ,baked ,beans4 ,examine and wash one quart of dry beans 7the pea bean is the best71 and put them in a pan with six quarts of cold water2 let them soak in this over night4 ,in the morning wash them in another water1 and place them on the fire with six quarts of cold water and a pound of mixed salt pork4 ,if they are the present year's beans1 they will cook enough in half an hour2 if older1 one hour4 ,drain them and put half in the bean-pot2 then gash the pork1 and put in the remainder of the beans1 one tablespoonful of molasses1 and one of salt1 and cover with boiling water4 ,bake ten hours4 ,watch them carefully1 and do not let them cook dry4 ,n4 ,b4 ,as the water cooks away1 add more4 ,string ,beans4 ,string and cut into pieces about an inch long2 then wash and put into boiling water1 and boil one hour4 ,season with salt and butter4 ,green ,peas4 ,put them into boiling water1 and when very young they will cook in twenty minutes2 but generally they require thirty4 ,season with salt and butter4 ,boiled ,rice4 ,wash and pick all the specks from a cup of rice4 ,let it stand in cold water two hours1 and then put it in a deep kettle1 with two quarts of water1 and boil fast thirty minutes4 ,when it has boiled twenty minutes1 throw in a great spoonful of salt4 ,when done1 turn into a cullender1 and set in the oven a few minutes4 ,when ready to dish1 shake lightly and turn into the vegetable dish4 ,never use a spoon4 ,if these directions are followed1 you will have a handsome and healthy vegetable1 and every kernel will be separate4 ,the water in which the rice has been boiled makes a nice starch for colored clothes4 ,the ,southern rice cooks much quicker and is nicer than the ,indian rice4 ,if possible1 always purchase the former4 ,boiled ,rice1 ,no4 #b4 ,wash one cupful of rice and put into a tin basin or pail1 with three cupfuls of cold water1 and a teaspoonful of salt1 cover and set in another basin1 with hot water1 place on the fire1 and boil thirty minutes4 ,rice is very healthy1 and should be a common dish on the table4 ,boiled ,macaroni4 ,break up and wash a pint bowl full of macaroni1 and put in a shallow basin1 and cover with cold water4 ,set this basin into another of warm water1 and place on the fire2 after fifteen minutes1 add a pint of milk1 and a teaspoonful of salt2 let it cook ten minutes longer1 then add a spoonful of butter1 and cook five minutes more1 and dish4 ,be careful not to break the macaroni in dishing4 ,the boiled macaroni which remains from one dinner can be used for the next1 by preparing it in the following manner3 ,butter a shallow dish1 and turn the macaroni into it2 then grate over it old cheese1 and brown4 ,boiled ,green ,corn4 ,boil twenty-five minutes1 if very young and tender4 ,as it grows older it requires a longer time4 ,send to the table in a napkin4 ,boiled ,turnips4 ,peel and cut into slices4 ,if they are to be served in slices1 boil with a small piece of pork4 ,boil the pork three hours1 and put in the turnips2 if they are the white turnip1 they will cook in forty-five minutes2 but if the yellow1 they will require two hours4 ,serve in slices without any seasoning except what they get by being boiled with the pork4 ,stewed ,tomatoes4 ,pour boiling water over half a peck of ripe tomatoes4 ,let them stand in it five minutes1 and then peel off the skins2 cut them into slices1 and put in a stew-pan with a little salt1 pepper1 and a spoonful of sugar4 ,simmer two hours1 stirring often to prevent burning4 ,two minutes before dishing stir in one tablespoonful of butter4 ,canned tomatoes are cooked in the same manner1 but do not require more than half an hour to stew4 ,sliced ,tomatoes4 ,pour boiling water over them1 and then peel and slice thin2 lay them on small platters1 and serve4 ,let each person season to his own taste4 ,baked ,tomatoes4 ,scald and peel as directed2 have ready a dish1 into which lay a layer of tomatoes 7whole71 then sprinkle with salt1 pepper1 and cracker crumbs2 then another layer of tomatoes1 and sprinkle again with salt and pepper4 ,cut a spoonful of butter into small pieces and lay on the tomatoes1 and then cover with cracker crumbs4 ,bake thirty minutes4 ,mock ,bisque ,soup4--,very nice4 ,stew one can of tomatoes 7one quart can74 ,while the tomatoes are stewing1 put three pints of milk on to boil1 setting the basin in which the milk is into another of hot water4 ,when the milk comes to a boil1 stir in a tablespoonful of flour1 which has been thoroughly mixed with a little cold milk4 ,let this boil ten minutes1 and then add butter the size of an egg1 salt and pepper to taste4 ,the tomatoes1 which were put on at the same time with the milk1 are now ready to strain into the mixture4 ,just before straining1 stir a pinch of saleratus into the tomatoes to remove the acidity4 ,serve immediately4 ,,bread4 ,corn ,dodgers4 ,,take three teacups of ,indian meal1 one teaspoonful of salt1 one tablespoonful of sugar1 and pour on boiling water enough to wet it1 nearly one quart2 then make into small1 flat cakes about an inch thick1 and fry in boiling fat until brown4 ,they will fry in fifteen or twenty minutes4 ,to be eaten very hot4 ,baked ,corn ,cake4 ,three teacups of ,indian meal1 one teaspoonful of salt1 one tablespoonful of sugar1 one of butter2 wet this with boiling water1 and then beat in one egg4 ,spread half an inch deep on buttered tin sheets1 and bake brown in a quick oven4 ,this is delicious4 ,oat-meal4 ,oatmeal1 ,indian meal1 and hominy all require two things to make them perfect2 that is1 plenty of water when first put on to boil1 and a long time to boil4 ,have about two quarts of boiling water in a large stewpan1 and into it stir one cup of oatmeal1 which you have already wet with cold water2 boil this an hour1 stirring often1 and then add half a spoonful of salt1 and boil an hour longer4 ,if it should get too stiff1 add more boiling water2 or1 if too thin1 boil a little longer4 ,you cannot boil it too much4 ,the only trouble there is in cooking oatmeal is1 that it takes a long time2 and surely no one will let that stand in the way when it is so much better for having the extra time4 ,it is also very necessary that there be an abundance of water to begin with2 if not1 it will never be as good1 no matter how much may be added after it has been cooking any time4 ,hominy4 ,wash in two waters one cup of hominy1 then stir it into one quart of boiling water with a little salt1 and boil from thirty to sixty minutes4 ,it is better boiled sixty than thirty4 ,be careful that it does not burn4 ,hominy can be used more than oatmeal1 as it can be eaten with any kind of meat1 and should be cooked once a day4 ,it is nice and appropriate for any meal4 ,it is also good eaten warm or cold with milk4 ,hominy ,griddle-cakes4 ,to one pint of warm1 boiled hominy1 add a pint of milk or water1 and one pint of flour4 ,beat up two or three eggs1 and stir them into the batter with a little salt4 ,fry as any other griddle-cake4 ,they are delicious4 ,fried ,mush4 ,into two quarts of boiling water stir one tablespoonful of salt1 and one cup of flour mixed with one quart of ,indian meal 7it may take a little more than a quart of meal to make it stiff enough72 beat it well1 or it will be lumpy4 ,boil gently two hours1 and then turn into dishes which have been dipped in cold water1 and set away to cool4 ,pans in which you bake loaves of bread are the best to cool it in1 as it then makes handsome slices4 ,in the morning cut into slices an inch thick1 and fry brown in pork fat4 ,serve slices of fried pork with it4 ,you can cook enough at one time for several breakfasts4 ,if you do not wish to fry the mush1 do not use the flour1 and do not make quite so stiff4 ,spider-,cakes4 ,heat the frypan hot2 also a cover for it4 ,while heating1 mix with one pint of ,hecker's prepared flour half a pint of milk or water2 grease the hot pan with pork1 lard1 or butter1 and pour half the mixture into it4 ,make smooth with the spoon2 cover1 and cook four minutes2 turn the cake1 and cook four minutes longer4 ,take up1 grease the pan again1 and put in the remainder of the mixture1 which cook as before4 ,biscuit4 ,one quart of ,hecker's prepared flour1 one small pint of milk or water4 ,grease the pans1 and drop the mixture by the spoonful on to it2 bake in a quick oven from ten to twelve minutes4 ,n4 ,b4 ,if you prefer1 shape into cakes with the hands4 ,hecker's ,prepared ,graham4 ,rye and ,indian are nice to take into camp1 as all that is necessary is to wet with milk or water1 and bake4 ,the buckwheat is nice also4 ,when you have ,hecker's prepared ,graham1 rye1 or ,indian1 use one half a cup of sugar to the quart of the preparation4 ,milk ,toast4 ,put one quart of milk in a tin pail or basin1 and set into a kettle of boiling water4 ,when it comes to a boil1 stir in two spoonfuls of flour1 mixed with half a cup of milk1 one spoonful of butter1 and salt to taste2 let this boil ten minutes1 and then put in the bread1 which must be toasted brown4 ,cook five minutes longer1 and serve4 ,,puddings4 ,boiled ,rice4 ,,pick and wash clean one cupful of rice1 and put into a basin with a pint and a half of cold water2 set on the stove where it will cook slowly2 or1 better still1 set into another basin of water1 and cook slowly4 ,when the rice has absorbed all the water1 turn on it one quart of new milk1 and stir in one tablespoonful of salt2 let this cook two hours1 stirring often4 ,serve with sugar and cream4 ,baked ,rice4 ,pick and wash one cup of rice2 put it in a dish that will hold two quarts and a pint1 and cover with fresh milk2 stir into this two teaspoonfuls of salt1 one tablespoonful of cinnamon1 and four of sugar4 ,set this in the oven1 and stir once in every half-hour2 after it has been baking two hours stir in milk enough to fill the dish1 and bake one hour longer 7the dish should be nearly full of milk at first74 ,serve with sugar and milk4 ,minute ,pudding4 ,one pint of milk1 one of water1 nine tablespoonfuls of flour1 one teaspoonful of salt1 two eggs4 ,set the milk into a basin of hot water1 and when it comes to a boil add to it one pint of boiling water4 ,have ready the flour1 made into a smooth paste with one cup of milk1 and mix with this paste1 after they are well beaten1 the two eggs2 now take the basin in which the milk and water are1 and set upon the fire2 let it boil up once1 and then stir in the thickening2 beat it well1 that it may be smooth1 and cook three minutes longer4 ,serve with vinegar sauce4 ,apple ,dowdy4 ,pare and quarter about one dozen good tart apples1 put them in a kettle with one cup of molasses1 a small piece of butter1 and one pint of hot water4 ,set this on the fire1 and let it come to a boil1 and while it is heating make a paste with one pint of prepared flour and one half a pint of milk4 ,roll this out large enough to cover the apple1 put it into the kettle1 cover tight1 and boil gently twenty minutes4 ,down ,east ,pudding4 ,one pint of molasses1 one quart of flour1 one tablespoonful of salt1 one teaspoonful of soda1 three pints of blackberries4 ,boil three hours1 and serve with sauce made in the following manner3-- ,one teacup of powdered sugar1 one-half of butter1 one egg1 two teaspoonfuls of boiling water1 and one of brandy4 ,beat the butter to a cream1 and then add very gradually the sugar beat in the yolk of an egg1 and1 when perfectly creamy1 add the white1 which has been beaten to a froth1 then add the water and stir it very carefully4 ,the brandy should be beaten with the butter and sugar4 ,bread ,pudding4 ,take a quart basinful of stale bread1 and soak in two quarts of sweet milk two hours 7keep in a cool place while soaking72 then mash well with a spoon1 and take out all the hard pieces4 ,beat light four eggs and stir into this1 then add two teaspoonfuls of salt1 a little nutmeg1 and one fourth of a cup of sugar1 if you serve it with sauce2 if not1 one and a half cupfuls4 ,bake three-quarters of an hour1 and serve with lemon sauce4 ,some put raisins in1 but it must be much stiffer if you have them1 and the delicacy of the pudding is thereby lost4 ,corn ,starch ,pudding4 ,one quart of milk1 six tablespoonfuls of cornstarch1 three eggs1 one teaspoonful of salt4 ,put the milk in a basin1 and set the basin into a kettle with boiling water1 and when it comes to a boil stir in the cornstarch and eggs1 which prepare in the following manner3 ,wet the cornstarch with one cup of cold milk1 and then stir into it the eggs which are well beaten4 ,after the starch is added to the boiling milk it will cook in three minutes3 beat well to make smooth4 ,serve with sugar and cream or wine sauce4 ,never add the eggs after the starch has been stirred into the boiling milk2 if you do the egg will be in spots in it4 ,,cake4 ,tea ,cake4 ,,one spoonful of butter1 one cup of sugar1 one of milk1 one pint of prepared flour4 ,beat the sugar and butter together1 and then the two eggs2 next stir the milk with them1 and then stir in the flour4 ,turn it1 about an inch deep1 into shallow pans1 and bake in a quick oven4 ,to be eaten warm4 ,berry ,cake4 ,make the same as tea-cake1 only pint and a half of flour1 and stir in one pint of blueberries4 ,plain ,cup ,cake4 ,half a cup of butter1 one of sugar1 three of prepared flour1 one of milk1 three eggs1 and lemon or nutmeg to taste4 ,beat the butter light1 then add the sugar gradually1 beating all the time until it is a cream1 and then add the eggs1 which have been beaten light1 and the milk2 mix all these well together1 and then stir in the flour4 ,flavor and bake either in loaves or sheets2 when done1 the place on top where it has cracked open will look well done4 ,if baked in loaves1 it will take forty minutes2 in sheets1 twenty4 ,this quantity will make two small loaves4 ,soft ,molasses ,gingerbread1 ,no4 #b4 ,one cup of molasses1 one teaspoonful of saleratus1 one of ginger1 one tablespoonful of butter or lard1 a pinch of salt1 if you use lard4 ,stir this together1 and then pour on half a cup of boiling water1 and one pint of flour4 ,bake about one inch deep in a sheet4 ,this is very nice if pains are taken to have the water boiling1 and to beat it well when the flour is added4 ,,sauces ,,and ,,dressings4 ,drawn ,butter4 ,,beat one cup of butter and two spoonfuls of flour to a cream1 and pour over this one pint of boiling water4 ,set on the fire1 and let it come to a boil1 but do not boil4 ,serve immediately4 ,egg ,sauce4 ,chop up two hard-boiled eggs1 and stir into drawn butter4 ,oyster ,sauce4 ,set a basin on the fire with half a pint of oysters and one pint of boiling water2 let them boil three minutes1 and then stir in half a cup of butter beaten to a cream1 with two spoonfuls of flour2 let this come to a boil1 and serve4 ,salad ,dressing4 ,one tablespoonful of mustard1 one-half of sugar1 one teaspoonful of salt1 one-fourth of cayenne pepper1 and the yolks of three uncooked eggs4 ,put this mixture in an earthen dish and set on ice2 stir with a wooden or silver spoon until it is all well mixed1 then add1 very gradually1 one bottle of table oil4 ,stir until very light2 then stir in half a cup of vinegar4 ,be sure that you stir evenly1 and one way all the time4 ,this is enough for four quarts of salad4 ,n4 ,b4 ,you can use six yolks of eggs1 and one-half or even one-fourth of a bottle of oil4 ,boiled ,salad ,dressing4 ,three eggs1 one tablespoonful of sugar1 one of oil1 one each of mustard and salt1 scant one cup of vinegar1 one cup of milk4 ,beat the eggs1 and add the other ingredients1 then stir all together over a basin of boiling water until about as thick as soft custard4 ,cool and bottle4 ,gentlemen will find this easily made and convenient1 as it will keep one or two weeks if kept in a cool place4 ,it takes from twelve to fifteen minutes to cook4 ,caper ,sauce4 ,into a pint of drawn butter stir three spoonfuls of capers4 ,mint ,sauce4 ,chop fine half a cupful of mint1 and add to it a cup of vinegar and a spoonful of sugar4 ,viniagrette ,sauce4 ,one teaspoonful of white pepper1 one of salt1 one-half of mustard1 half a cup of vinegar1 one tablespoonful of oil4 ,mix salt1 pepper1 and mustard together1 then very slowly add the vinegar1 and1 after all is well mixed1 add the oil4 ,to be eaten on cold meats or fish4 ,tartare ,sauce4 ,made the same as salad dressing1 with a little more vinegar and pickles cut up fine and stirred into it4 ,brown ,sauce4 ,three tablespoonfuls of pork fat1 two of flour1 one pint of boiling water1 salt and pepper to taste4 ,when the fat is hot1 stir in the dry flour1 and cook until brown1 then stir in gradually the boiling water4 ,season to taste1 and cook five minutes4 ,this sauce can be varied by adding any kind of catsup4 ,dried ,apple ,sauce4 ,pick and wash the apples carefully1 then place in a tin pail with a cover4 ,for one pint of dried apple1 cut the thin yellow skin off a lemon1 and then pare and cut up the inside4 ,put the yellow skin 7be careful not to get any of the white7 and the inside into the kettle with the apple1 and three pints of cold water4 ,cover tight1 and simmer three hours1 then put in one pint of sugar1 but do not stir the apple1 and simmer two hours longer4 ,never stir dried apple-sauce4 ,,drinks4 ,tea4 ,,scald the teapot1 and put in the tea1 allowing one teaspoonful to each person2 pour over this half a cup of boiling water 7soft water is the best71 and steep in a hot place1 but not where it will boil1 ten minutes2 then turn in all the boiling water you wish1 and serve4 ,coffee4 ,for coffee1 two-thirds ,java and one-third ,mocha gives you a very fine flavor4 ,when buying1 have them mix it in the store4 ,shells4 ,put one quart of cold water and half a cup of shells into the pot1 and boil gently four or five hours2 add boiling water occasionally4 ,about twenty minutes before serving1 add one pint of new milk and boiling water enough to make three pints in all4 ,let this boil a few minutes1 strain and serve4 ,chocolate4 ,with four spoonfuls of grated chocolate1 mix one of sugar1 and wet with one of boiling water4 ,rub this smooth with the bowl of the spoon1 and then stir into one pint of boiling water2 let this boil up once1 and then add one pint of good milk2 let this boil up once1 and serve4 ,prepared ,cocoa4 ,prepared cocoa is made the same as chocolate1 omitting the sugar4 ,all milk may be used if preferred4 ,never boil chocolate or prepared cocoa more than one minute4 ,boiling makes it oily4 ,the quicker it is used after making the better4 ,coffee1 ,no ,half a cup of dry coffee1 one egg1 shell and all4 ,mix coffee and egg together1 then pour on one quart of boiling water4 ,boil ten minutes1 and then add half a cup of cold water2 pour coffee into the cup and back again to pot4 ,let it stand a few minutes4 ,to make ,mead4 ,one pint and a half of brown sugar1 half a pint of molasses4 ,pour on this three pints of boiling water4 ,let this stand till blood warm1 then add two ounces of tartaric acid and one of essence of sassafras4 ,when cold1 bottle4 ,to use ,mead4 ,put one tablespoonful of the mead in the bottom of a glass1 then fill two-thirds full of cold water1 then stir in one-fourth of a teaspoonful of soda1 and drink while foaming4 ,make mead before leaving home4 ,,for ,,the ,,sick4 ,rice ,water for ,diarrha4 ,,put one cup of rice into the frypan1 and stir over the fire until it is a dark brown4 ,if convenient1 after it has been browned1 pound it4 ,take half a cup of the rice1 and pour over it nearly one quart of water1 and let it stand on the stove twenty minutes2 then strain1 and add boiled milk and sugar to taste4 ,drink freely of this4 ,flour ,gruel4 ,let one quart of fresh milk come to a boil1 and then stir in one tablespoonful of flour1 which has been mixed with milk enough to make a smooth paste2 boil this mixture thirty minutes1 being careful not to let it burn4 ,season with salt1 and strain4 ,the patient should be kept warm and quiet4 ,oat ,meal ,gruel4 ,into one quart of boiling water1 sprinkle two tablespoonfuls of oatmeal2 let this boil sixty minutes2 season with salt1 strain1 and serve4 ,if sugar1 milk1 or cream is wished1 it may be added4 ,indian ,meal ,gruel4 ,one quart of boiling water2 stir into this one spoonful of flour and two of ,indian meal1 mixed with a little cold water4 ,boil thirty minutes4 ,season with salt1 and strain4 ,use sugar and cream if you choose4 ,if flour is not liked1 use another spoonful of meal instead4 ,,index4 ,,birds4 ,birds ,roasted in their ,feathers #ac ,broiled ,birds #ad ,stewed ,partridges or ,pigeons #ad ,brown ,fricassee of ,chicken #ae ,white ,fricassee of ,chicken #ae ,chicken ,curry #af ,chicken ,salad #af ,sauce for ,birds #ag ,broiled ,chicken #ag ,,fish4 ,chowder #ah ,fish ,chowder1 ,no4 #b #ai ,fried ,cod #bj ,broiled ,cod1 or ,scrod #bj ,baked ,cod #ba ,broiled ,salt ,fish #bb ,broiled ,mackerel #bc ,fried ,mackerel #bc ,baked ,mackerel #bd ,smelts #bd ,brook ,trout #be ,eels ,fried #be ,baked ,eels #be ,boiled ,halibut #bf ,fried ,halibut #bf ,broiled ,halibut1 #bg ,smoked ,halibut #bg ,fried ,salmon #bg ,broiled ,salmon #bg ,salmon ,trout #bg ,shad and ,haddock #bh ,,shell-,,fish4 ,clam-,bake #bi ,clam ,chowder #ca ,clam ,chowder1 ,no4 #b #cb ,clam ,boil #cc ,clam ,fritters #cc ,scalloped ,oysters #cc ,fried ,oysters #cd ,broiled ,oysters #cd ,oyster ,stew #cd ,oyster ,soup #ce ,broiled ,lobster #cf ,to ,boil ,lobster #cf ,stewed ,lobster #cf ,curried ,lobster #cg ,lobster ,salad #cg ,,eggs4 ,poached ,eggs #ch ,scrambled ,eggs #ch ,omelets #ch ,,meats4 ,fried ,salt ,pork #dj ,broiled ,salt ,pork #dj ,salt ,pork ,fried in ,batter #dj ,fried ,ham #da ,broiled ,ham #da ,ham and ,eggs #da ,breakfast ,bacon #db ,beefsteak ,smothered in ,onions #db ,broiled ,beefsteak #dc ,fried ,beefsteak #dd ,stewed ,beef #dd ,lamb ,chops #de ,broiled ,veal #de ,fricassee of ,veal #df ,mutton ,chops #df ,mutton ,pie with ,tomatoes #dg ,veal ,cutlets #dg ,mutton ,cutlets #dg ,fried ,sausages #dg ,,vegetables4 ,boiled ,potatoes #di ,baked ,potatoes #di ,fried ,potatoes #ej ,fried ,boiled ,potatoes #ea ,potatoes warmed with ,pork #ea ,potatoes warmed in ,gravy #eb ,fricassee of ,potatoes #eb ,boiled ,sweet ,potatoes #ec ,baked ,sweet ,potatoes #ec ,boiled ,onions #ec ,fried ,onions #ed ,baked ,squash #ed ,beets #ee ,pickled ,beets #ee ,shelled ,beans #ee ,boston ,baked ,beans #ee ,string ,beans #ef ,green ,peas #eg ,boiled ,rice #eg ,boiled ,rice1 ,no4 #b #eh ,boiled ,macaroni #eh ,boiled ,green ,corn #ei ,boiled ,turnips #ei ,stewed ,tomatoes #fj ,sliced ,tomatoes #fj ,baked ,tomatoes #fj ,mock ,bisque ,soup4--,very nice #fa ,,bread4 ,fried ,corn ,dodgers #fb ,baked ,corn ,cake #fb ,oat-,meal #fb ,hominy #fc ,hominy ,griddle-,cakes #fd ,fried ,mush #fd ,spider-,cakes #fe ,biscuit #ff ,hecker's ,prepared ,graham #ff ,milk ,toast #ff ,,puddings4 ,boiled ,rice #fh ,baked ,rice #fh ,minute ,pudding #fi ,apple ,dowdy #fi ,down ,east ,pudding #gj ,bread ,pudding #ga ,corn ,starch ,pudding #ga ,,cake4 ,tea ,cake #gc ,berry ,cake #gc ,plain ,cup ,cake #gc ,soft ,molasses ,gingerbread1 ,no4 #b #gd ,,sauces ,,and ,,dressings4 ,sauce for ,birds #ag ,drawn ,butter #ge ,egg ,sauce #ge ,oyster ,sauce #ge ,salad ,dressing #gf ,boiled ,salad ,dressing #gf ,caper ,sauce #gg ,mint ,sauce #gg ,viniagrette ,sauce #gg ,tartare ,sauce #gh ,brown ,sauce #gh ,dried ,apple ,sauce #gh ,,drinks4 ,tea #hj ,coffee #hj ,shells #hj ,chocolate #ha ,prepared ,cocoa #ha ,coffee1 ,no4 #hb ,to ,make ,mead #hb ,to use ,mead #hb ,,for ,,the ,,sick4 ,rice ,water for ,diarrha #hc ,flour ,gruel #hc ,oat ,meal ,gruel #hd ,indian ,meal ,gruel #hd 99 99 99 99 99 ,transcriber's note3 ,obvious punctuation errors were corrected4 ,varied hyphenation was retained1 as in oat-meal1 oatmeal and oat meal4 ,page #cc1 8,maderia0 changed to 8,madeira0 7a glass of ,madeira7 ,page #cd1 8seive0 changed to 8sieve0 7oysters on a sieve7 ,page #cd1 8ligh0 changed to 8light0 7a light brown7 ,page #hb1 recipe is actually titled 8,coffee1 ,no0 and is also in the index that way4 ,the assumption is that it came from one of ,miss ,parloa's other cookbooks and had a number there4 ,since we can't know which1 it was retained as printed4 ,page #ia1 8,diarrhoea0 changed to 8,diarrha0 to match usage in text 7,water for ,diarrha7