Pare and boil till done; drain, and mash smooth; add milk or cream, and salt; beat like cake, with a large spoon—the more they are beaten the better they become. Put in a baking dish; smooth with a knife dipped in milk; place a lump of butter in the center; sprinkle with pepper, and place in a hot oven for a few minutes.
Pare, and cut in halves. Have in a skillet some hot fryings, in which place potatoes; pour in about one-half pint of water; season with salt and pepper. Cook until tender. Remove the cover, and let brown; take out in dish; throw a spoonful of sugar into skillet, with a little flour and water; let boil up once or twice, and pour over the potatoes.
Boil your potatoes until soft; slice them, and lay in a buttered pudding dish. Sprinkle each layer with light brown sugar; and dot thickly with bits of butter. Over all pour enough water to cover well the bottom of your dish. Set in oven and bake half an hour or more, thoroughly browning the top, and cooking the sugar, butter and water into a rich syrup. Some add, also, a dash of flour between the layers. Serve hot with your meat and other vegetables.
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when made with fresh pumpkin.
Take one-half cup of rice; wash it twice; cover with water two inches above rice; cook dry; then cover with a cup or more of milk; add butter the size of a walnut, and salt to taste. When cooked dry again, serve hot with cream and sugar.
Take two quarts shelled Lima beans (green), one dozen ears of corn (cut off cob), and one pound pickled pork. Cover pork with water, and parboil it; add beans cooked until they burst; then add corn, two tablespoonfuls sugar, butter the size of a walnut, and pepper to taste. After corn is added, watch carefully to keep from scorching.
Put one-half teacup of butter in your kettle, and let it get hot; then add one tablespoon sugar. Have your turnips sliced fine; put them in your kettle and stir well; add enough water to stew tender; then sprinkle over them one tablespoon of flour and a little rich cream. Stir well, and serve. Sweet potatoes are excellent cooked the same way.
Pare, halve, and slice them on a slaw cutter; boil in clear water. When tender, add a large lump of butter, a teaspoonful of sugar, and pepper and salt to taste. Stir in flour and cream to thicken like peas. Serve in sauce dishes.
Break macaroni in pieces three inches long and boil until tender. Butter a deep dish, and place a layer of pared and sliced tomatoes on the bottom (if canned, use them just as they come from the can); add a layer of the stewed macaroni, and season with salt, pepper, and bits of butter; add another layer of tomato, and so on until the dish is as full as desired. Place a layer of cracker crumbs on top, with bits of butter. Bake about thirty minutes, or until well browned.
Humpty Dumpty sat on the wall.
Humpty Dumpty had a great fall.
All the kings horses and all the kings men
Could not set Humpty Dumpty back again.
—MOTHER GOOSE.
Try the freshness of eggs by putting them into cold water; those that sink the soonest are the freshest.
Never attempt to boil an egg without watching the timepiece. Put the eggs in boiling water. In three minutes eggs will boil soft; in four minutes the white part will be cooked; in ten minutes they will be hard enough for salad.
To each pailful of water add two pints of fresh slaked lime and one pint of common salt; mix well. Fill your barrel half full with this fluid, put your eggs down in it any time after June, and they will keep two years if desired.
Put eggs in a bowl or pan; pour boiling water over them until they are well covered; let stand ten minutes; pour off water, and again cover with boiling water. If you like them quite soft, eat immediately after pouring on second water; if you like them harder, leave them in longer. This method makes the white more jelly-like and digestible.
Take eight eggs, well beaten separately; add to the yolks eight tablespoonfuls of sweet milk, one tablespoonful of flour, one teaspoonful of good baking powder, salt and pepper; beat well together, and then stir in lightly at the last the beaten whites. Have ready a skillet with melted butter, smoking hot, and pour in mixture. Let cook on bottom; then put in oven from five to ten minutes. Serve at once.
To the well beaten yolks of five eggs add two teaspoonfuls of corn starch, and a little salt dissolved in one-half cup of milk. Beat whites to a stiff froth, and stir lightly into mixture. Have ready a hot buttered spider, into which turn the whole, and bake to a light brown in a quick oven.
Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter, a little salt, one tablespoonful of flour mixed smooth in one cup of milk; beat together well, and then stir in lightly the whites, beaten stiff; pour into buttered skillet; cook on top stove for ten minutes, and then place in oven to brown.
Put two tablespoonfuls of boiling water in a sauce pan on the stove; break a fresh egg into it; stir briskly until the egg is slightly set, but not at all stiff; season with salt, and a little pepper. Serve at once on a thin slice of buttered toast.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out yolks, and cream, or mash fine. Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture. They are fine for an appetizer. Sardells are a small fish from three to four inches long, and come in small kegs, like mackerel.
Boil eggs for twenty minutes; then drop in cold water. Remove the shells, and cut lengthwise. Remove the yolks, and cream them with a good salad dressing. Mix with chopped ham, or chicken, or any cold meat, if you choose. Make mixture into balls, and fill in the hollows of your whites. If you have not the salad dressing mix the yolks from six eggs with a teaspoonful of melted butter, a dash of cayenne pepper, a little prepared mustard, salt, vinegar and sugar to taste.
"To make a perfect salad, there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up, and mix them well together." — SPANISH PROVERB
It is said that "Any fool can make a salad," but all salads are not made by fools. "Mixing" comes by intuition, and the successful cooks use the ingredients, judgment, and their own tastes, rather than the recipe.
Any number of salads and fillings for sandwiches for home use, teas or receptions, can be made at little cost and trouble, by using the following simple recipe for dressing. The secret of success of the dressing lies in the mixing of the ingredients:
Powder the cold yolks of four hard boiled eggs; then stir in one tablespoon even full of common mustard, one-half teaspoonful of salt, and two heaping tablespoonfuls of pulverized sugar. When mixed thoroughly, add three tablespoonfuls of good table oil, and stir rapidly for three minutes; then add six tablespoonfuls of good, sharp vinegar, and stir for five minutes. Now you will have dressing sufficient for a dozen or fifteen plates of salad, and one that will keep in a cool place for weeks.
Add to the above dressing just before serving, one pound of crisp lettuce, cut in one-half inch squares, or sliced fine. Garnish the dish or dishes with the white of the egg, chopped fine, to which add the thin slices of two or three small radishes.
Take one pound of fresh or canned lobster, two small onions, one fourth of a lemon (with rind), two bunches of celery, or a like amount of crisp cabbage; chop fine, and thoroughly mix with the dressing. Serve on a lettuce leaf in individual dishes; garnish with the white of the eggs, chopped fine.
Veal, chicken, terrapin, salmon, little-neck clams, scollops, etc., can be utilized by the judicious cook in connection with the dressing.
Take ham, veal, chicken, sardines, etc., with the white of the eggs, chopped exceedingly fine, and mixed with sufficient of the dressing to make a paste the consistency of butter; spread this on thin slices of bread, cut in irregular shapes, and you have most delicious sandwiches.
Dedicated to the Committee, by
Yours respectfully,
H. M. STOWE.
Take white and choice dark meat of a cold boiled chicken or turkey, three-quarters same bulk of chopped celery or cabbage, and a few cucumber pickles, chopped well and mixed together. For the dressing take the yolks of two hard boiled eggs, rub to a fine powder; mix with it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and, last of all, one-half cup vinegar. Pour the dressing over the chopped meat, cabbage, etc., and stir all well together.
Take two large chickens; boil tender; pick in small bits. Chop as much celery as you have meat. For the dressing, take six yolks and one whole egg; beat to a froth, mix with two spoonfuls of salad oil, one spoonful mixed mustard, a little pepper and salt, one pint vinegar, heated; before it boils, stir in the other ingredients; cook till thick, stirring all the time. Boil down the liquid in which the chickens were cooked until it forms a jelly. Let all cool. Two or three hours before using, mix meat, celery, liquid, and dressing.
Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cabbage as you have minced chicken; chop the whites of the boiled eggs, and put with the chicken. Mix the cooked yolks with the raw egg; add one teacup of the broth and oil from the chicken; one pint of good vinegar, salt, pepper, mustard, and season to taste. Part celery and part cabbage can be used, if desired. Mix all together.
Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vinegar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of butter, four dozen eggs, boiled hard. Chop whites, and cream yolks with butter. Boil vinegar and sugar together, and skim; add the creamed butter and yolks; also, mustard, salt and pepper to taste; let stand until cold; then pour over the celery and chicken; mix thoroughly, and add the whites of eggs. If unable to get celery, use crisp cabbage, with ten cents worth of celery seed. If you use celery seed, boil it in the vinegar.
Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until ready to serve.
FRENCH DRESSING.—One saltspoon of salt, one-half saltspoon of white pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar, three tablespoons of olive oil, or melted butter; mix in the order given, adding the oil slowly. When ready to serve your salad, mix it with the boiled dressing given below; arrange it, and garnish with parsley.
BOILED DRESSING.—Mix one teaspoon of mustard, two teaspoons of salt, two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one heaping teaspoon of flour; mix well; then add one egg, well beaten; and one cup hot water. Put in double boiler, and boil ten minutes. While it is cooking, add one-half cup hot vinegar. When done, add one tablespoon of melted butter, or Lucca oil, if prepared. After it is cooked, turn into a bowl; put on ice until cold; add to salad just before serving. If you like filberts in the salad, pour boiling water on them; let them stand a short time, then throw them into cold water; remove the skins, break into halves; put into salad before you pour on the boiled dressing.
For a company of seventy-five, use six chickens, and six times both recipes for dressing, and three pounds of filberts.
Cold cooked stringed beans, drained and dressed with a simple oil and vinegar dressing, or mayonnaise, make an excellent salad.
Take the juice from a can of tomatoes, and with gelatine make it into a jelly that will mold. Lay a slice of this jelly on lettuce leaves, and serve with mayonnaise.
Two dozen large cucumbers, six white onions, chopped fine; salt well, and drain twelve hours; add white mustard seed and celery seed; cover with strong vinegar.
The yolks of five eggs, five tablespoonfuls vinegar; cook until thick; then, just before using, add three tablespoonfuls melted butter; beat to a cream. Put in pepper, salt, and mustard to taste, one onion (chopped fine), and three-fourths cup of cream. Slice potatoes thin, and pour dressing over.
After frying ham, put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar, one tablespoon of sugar; let boil a moment. Slice hot boiled potatoes into your salad bowl; season with pepper and salt, and one onion, chopped fine. Pour over this the hot vinegar, and mix well. Garnish with hard boiled eggs. Early in the spring young dandelions added to this are very nice.
One gallon cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper.
DRESSING.—Yolks of nine fresh eggs, two teaspoonfuls of ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good cider vinegar, one-half cup butter. Boil the above mixture, and add one pint of thick sweet cream when the mixture is almost cold. Two small cucumbers sliced will greatly improve this salad.
One small head of cabbage (cut fine), one pint of good vinegar, butter the size of an egg, three eggs, well beaten with one tablespoon of flour; salt and pepper to taste. Let dressing come to a boil, and pour over cabbage while hot.
Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly. Remove from the fire. Add two tablespoonfuls butter, and stir until cool. Season with one teaspoon mustard, one of salt, one tablespoon of sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of butter, if preferred.
Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top of teakettle, stirring constantly till it thickens.
Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, butter size of small egg, one-half cup of vinegar; cook till thick as cream. Add one-half cup of thick cream before using.
Take the yolks of six eggs, one teacup best cider vinegar, one teacup white sugar, one tablespoon pure mustard, one-fourth pound of butter, one teaspoon salt, one pint water, two tablespoons corn starch. Put the water and vinegar in granite iron vessel, and let come to a boil. Beat the rest of the ingredients to a cream; stir this into the vinegar rapidly to prevent burning. Put in self-sealing can, and keep in a cool place.
"The proof of the pudding lies in the eating."
Six good-sized apples, stewed and well beaten; six eggs, beaten separately; one pint of sweet cream; sweeten and flavor to taste. Bake with an under crust. It can be eaten with whipped cream and is excellent.
Mix together one cup flour, one teaspoonful of baking powder, a pinch of salt; into this rub one tablespoonful of butter. Beat one egg, and stir into it half a cup of milk; add this to the flour, etc. Pare and slice two sour apples, and press into the dough. Bake about one-half hour. The beauty of this pudding is that you are always sure of success. This recipe makes enough for a family of four.
SAUCE.—One cup of sugar, two-thirds of a cup of butter, two tablespoonfuls of flour, three gills of boiling water; boil three minutes; flavor to taste.
Roll plain pie crust as you would for pie, but a little larger; chop up some apples, and cover this crust; add a layer of sugar, and sprinkle with cinnamon; then add a layer of raisins, and sprinkle with bits of citron, chopped fine. Roll all up; pinch the crust closely together at sides and ends; place in dripping pan with one-half a cup of butter, and one cup of sugar; pour enough boiling water over it to half cover the roll; put in oven and bake three hours; baste every half hour as you would turkey. When done, the roll will have a crust like taffy. Take out, and serve sliced thin. It is delicious.
Pare six or eight large good cooking apples; remove the core by cutting from the end into the middle, so as to leave the apple whole; place them in a deep pie dish, as near together as they can stand, with the opening upward. Make a thin batter, using one quart of milk, three eggs, and sufficient flour; pour this into the dish around the apples and into the cavities. Bake in a quick oven. Serve with butter and sugar.
Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and one quart sweet milk; bake two hours, and serve with this—
SAUCE.—Beat one cup of sugar with butter the size of an egg; flavor with vanilla.
One cup of sugar, one-half cup of milk, one and one-half cups of flour; and one tablespoonful of butter; bake as a cake, and serve with this—
SAUCE.—Two tablespoonfuls butter, one cup white sugar, and one tablespoon flour, wet in cold water; one pint of boiling water. Let boil two or three minutes, stirring all the time. Flavor with lemon.
One egg, two tablespoonfuls of sugar, three tablespoons butter, one-half to three-fourths pint of water, one and one-half teacups of flour, or enough to make a thin batter, one and one-half teaspoons baking powder; mix with fresh fruit or raisins, and steam twenty minutes.
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, and when it reaches the boiling point, add sugar, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla. To the remaining one-third, add half a cake of chocolate, softened and mashed. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white. One-half a cocoanut or one-half a pineapple may be substituted for the chocolate.
One-half a cup of molasses, one-half a cup of butter, one-half a cup of sour milk, one and one-half cups of flour, one egg, a pinch of salt, and one-half teaspoonful of soda; mix, and steam two hours. Serve with this—
SAUCE.—One egg, one-half cup butter, one cup sugar, two tablespoons flour, and one pint boiling water. Flavor with vanilla.
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for a stiff batter; mix, and steam two hours. Serve with this—
SAUCE.—One cup sugar, one-half cup butter (beaten to a cream) one teaspoonful water, yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavor with lemon.
Scald one pint of milk; stir into it one-half cup of Indian meal, one-half cup molasses, and a pinch of salt. When this is cold, pour over it, without stirring, one pint of cold milk. Bake in a slow oven about four hours to obtain the color and flavor of the old-fashioned pudding.
Scald one quart of milk; stir in three-fourths cup of Indian meal, one-third cup molasses, and a pinch of salt. Beat two eggs with a half cup of cold milk, and fill the dish. Bake one hour.
One quart of flour, one egg, two teaspoonfuls of baking powder, one teaspoonful sugar, butter size of an egg, a little salt; mix with milk, and roll as for pie crust; cut into pieces four inches square; in each piece put half of an apple or peach (pared); pinch the corners together; place in a buttered pan. On top of each dumpling put a lump of butter, a little cinnamon, and sugar. Pour into the pan one-half pint of water. Bake, and serve with sweetened milk or cream.
One-half pound figs, one-fourth pound grated bread, two and one-half ounces powdered sugar, three ounces butter, two eggs, one cup milk. Chop the figs fine; and mix first with the butter; add the other ingredients by degrees. Put in a buttered mold, sprinkle with bread crumbs, cover tightly, and boil for three hours.
One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls flour, one heaping tablespoonful baking powder, milk to make batter a little thinner than cake dough. Put fruit in baking dish; pour the batter over it, and bake.
Four cups of flour, four [one?] cups of sweet milk, one-half cup of sugar, one half cup of molasses, three-fourths cup of chopped suet, one cup of raisins, one-half cup of currants, one small teaspoonful of salt, one heaping teaspoon of cinnamon, one heaping teaspoon of cloves, one-half a nutmeg, and one teaspoon of soda; steam three hours. This can be kept any length of time. When ready to use, cut off slices and steam one-half hour.
Seed and slice five large oranges; pour over them a cup of sugar. Take one pint of boiling milk; add yolks of three eggs, one-half cup of sugar, a tablespoon of corn starch; boil until it thickens; when nearly cold, pour over the oranges. Beat whites of the eggs with a little sugar; spread over the top, and brown in oven.
One pint of bread crumbs, one quart of milk, one cup of sugar, four eggs (yolks), butter the size of an egg, grated rind of one lemon; mix, and bake until done, but not watery. Beat the whites of three eggs with one cup of sugar, into which has been stirred the juice of one lemon. Spread over the pudding a layer of jelly and the whites of eggs. Replace in oven until a nice brown. Serve with sauce.
One pint of flour, one heaping teaspoon of baking powder, one egg, a pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix with water or sweet milk to form a thick batter. Fill a pan one-half full of fruit, sweetened with sugar, and pour the mixture over it. Put pan in a steamer, and steam one hour. To be eaten with sauce.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of sugar, one tablespoon of butter, a little salt, one teaspoon of baking powder, and two cups of flour. Place in oven, and bake until a rich brown. Serve with cream.
Use a piece of rennet about the size of a half dollar. Take two quarts of good sweet milk, and warm it to the heat of new milk; sweeten to taste; flavor with nutmeg. Soak the rennet in three or four tablespoons of warm water a few moments; then place it in the middle of the pan of milk (with a string attached, and laid out over the edge of the pan, so that it can be removed without breaking the custard); set in a cool place until solid. Serve with cream. This is a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half cup of butter, one cup of flour, one quart of milk, four eggs, and salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of a hen's egg. Bake like a custard. When done, cover with the whites of the eggs, beaten to a stiff froth with one cup of sugar and the juice of the lemon. Put back in oven, and brown lightly.
Wash a small cup of rice, and put into a quart of milk; season to taste; add one cup of raisins, and set in oven three hours before dinner. When the mixture begins to brown on top, stir up from the bottom, repeating this until the pudding is done. If it becomes too dry, add more milk.
Stew prunes, or any small fruit, sweeten to taste, and while boiling put in a few thin slices of white bread; when the bread is saturated with the boiling juice, put the bread in alternate layers in a deep dish, leaving a thick layer of fruit for the top. Put a plate over the top, and when cool, set on ice. Serve with sugar and cream. Whipped cream is preferable.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clear and tender; then stir in the peaches. Turn into a dish, and serve cold, with powdered sugar and cream. Cherries, unfermented grape juice, or berries can be used instead of peaches, and will make a most delicious dessert.
Soak one teacup of tapioca in water over night. In the morning, set one quart of milk in a kettle of boiling water, and let it come to a boil. Stir the yolks of three eggs into the tapioca, with one cup of sugar; let it boil a few minutes. Beat the whites of the eggs stiff and put on the top of the cream. Serve cold.
Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours; keep in a warm place but do not cook. Two hours before dinner, pare and core six large apples; place them in a pudding dish; fill the cavities made by removing cores with sugar and a little grated nutmeg, or lemon peel; add a cup of water, and bake one hour, turning the apples to prevent them drying. When quite soft, turn over them the tapioca. Bake one hour longer. Serve with hard sauce of butter and sugar.
One cup of molasses, one cup of sweet milk, one cup of suet (chopped fine), or a half cup of butter, one cup of raisins, half cup of currants, two and a half cups of flour, and a teaspoon of soda; mix well; add a pinch of salt, one teaspoonful allspice, and one teaspoon of cinnamon. Steam two hours.
One cup of suet (chopped fine), one cup molasses, one cup raisins (seeded), one cup sweet milk, three cups flour, one large teaspoon soda, a little salt; mix, and steam three and one-half to four hours. Serve with drawn butter sauce.
One cup of suet (chopped fine), one cup of sugar, one cup milk, one cup chopped raisins, three cups flour, with two teaspoonfuls baking powder, a little salt; spice to taste; mix, and steam three hours.
SAUCE.—One cup of sugar, one-half cup of butter (beaten to a cream), one tablespoonful of water, the yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt. Flavor with lemon.
Two cups or suet (chopped fine), two cups of stoned raisins, four cups flour, two eggs, a pinch of salt, milk enough to make a stiff batter; put in a pudding bag, and boil three hours.
SAUCE FOR PUDDING.—One cup of sugar, one half cup water, yolk of one egg, one teaspoonful butter, one teaspoonful flour. Flavor with lemon.
One and a half cups suet, chopped very fine and mixed thoroughly with three cups of flour; one tablespoonful of cinnamon, one cup molasses or sugar, and one cup sour milk. If sugar is used, mix with the flour and suet; if molasses, mix with the sour milk, to which add one rounded teaspoonful of soda. Add, at the last, one large cupful of seeded raisins and one-half cup currants. Steam at least two hours.
One cup of raisins, one cup of New Orleans molasses, one cup of beef suet; one cup of sweet milk, three cups of flour, one teaspoonful of soda, one teaspoonful each of ground cloves, ginger, and cinnamon, saltspoon of salt; mix; pour in pudding pan, and steam from four to six hours. Serve very hot, with sauce to suit taste. When taken from steamer, set in oven a moment to dry the top. This rule makes three small loaves. It will keep to warm over when needed.
"Who dare deny the truth, there's poetry in pie?"
—Longfellow.
There are plenty of women capable of choosing good husbands (or, if not good when chosen, of making them good); yet these same women may be ignorant on the subject of making good pie. Ingenuity, good judgement, and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin, and always from you; prick the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm, rich crust.
For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit, and sweeten to taste. If juicy, put a good layer of corn starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure that you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven.
With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out.
PASTRY.—Take one cup shortening (lard and butter mixed); three cups of flour, a little salt; sift the flour; add the salt, and rub in the shortening. Use enough ice water to hold all together, handling as little as possible. Roll from you. One-third the quantity given is enough for one pie.
FILLING.—Yolks of four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. Flavor to taste.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in a little milk; pour into one pint of boiling milk, and let cook about three minutes; cool; flavor with extract of orange, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; flavor with extract of orange; spread on top; put in oven and let it slightly brown.
Three-fourths cup of sugar; butter the size of an egg, yolks of three eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg. beat all well together; heat the custard to near boiling; fill pie and bake. Put white of eggs on top; sprinkle with sugar and brown in oven.
One cup of sour cream, one cup of sugar, one cup seeded and chopped raisins, one egg and a pinch of salt. Bake with two crusts.
One cup of milk, one-half cup of sugar, one tablespoonful of corn starch, yolks of two eggs. Cook milk, sugar, and eggs together; then stir in the corn starch, and put into baked crust.
MERINGUE.—Whites of two eggs, well beaten with two tablespoonfuls of sugar. Spread on the pie and bake a light brown.
One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs; beat all together in a warm crock; stir in a pint of boiling milk; let it boil up once; then add a teaspoon of vanilla or lemon and a pinch of salt; pour this into a baked crust. Beat the white of eggs with a teaspoonful of sugar; put over pie, and brown quickly.
Grate a tablespoonful of Bakers chocolate in a dish; add one tablespoonful of flour, the yolks of two eggs, and one-half cup sugar; beat all together; add one pint sweet milk. Bake with lower crust. Take the whites of eggs for frosting. This will make one large pie.
Grate the rind and squeeze the juice from two lemons; add two and one-half cups of boiling water, three cups of sugar, one-half cup of flour, the yolks of three eggs, and one tablespoon of butter; cook until thick and clear; put in pans prepared with pastry, and bake. Beat the whites of eggs with a little sugar; put over top, and brown lightly.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the size of a walnut, three cups of water. Grate the rind of the lemon, and squeeze out the pulp and juice; add the other ingredients; put in a stew pan, and let come to a boil; then stir in one large tablespoonful of corn starch, wet with cream. Bake crust first, and turn in filling. Beat up the whites of two eggs, with a little pulver ized sugar added, and put over the top. Put in oven, and brown a little.
Grate the rind of one smooth, juicy lemon, and squeeze out the juice, straining it on the rind. Put one cup of sugar and a piece of butter the size of an egg in a bowl, and one good-sized cupful of boiling water into a pan on the stove. Moisten a tablespoonful of corn starch, and stir it into the water; when it boils, pour it over the sugar and butter, and stir in the rind and juice. When a little coo], add the beaten yolks of two eggs. Butter a deep plate, and cover all over with cracker dust (very fine crumbs). This is the crust. Pour in the mixture, and bake; then frost with the whites (beaten stiff), and brown.
One heaping tablespoon of corn starch, one cup of boiling water, one cup of sugar, one egg, one tablespoon butter, and the juice and rind of one small lemon. Make into custard, and bake with bottom crust.
For one pie, take one lemon, one cup of sugar, yolks of two eggs, one cup of water, and two heaping tablespoons of flour. After the pie is baked, beat the whites of the eggs with one tablespoon of sugar; spread over pie, and brown in oven.
One cup of sugar, one large spoon of flour, the grated rind and juice of one lemon, two eggs, a piece of butter as large as a hickory nut, and two cups of boiling water; make into custard, reserving whites of eggs for the top.
For three pies, take one lemon, one egg, one tablespoonful of corn starch, one and one-half cups of sugar, one and one-half cups of water; boil all together for the custard.
CRUST.—One cup of lard, and a little salt, to three cups of flour.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in milk; pour into one pint of boiling milk, and let cook about three minutes; add to this the juice and grated rind of one lemon, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; spread on top. Put in oven, and let slightly brown.
Chop fine four pounds of good boiled beef (one tongue is better), one pound suet, and eight apples; add two pounds of raisins (seeded), two pounds of currants, two grated nutmegs, two ounces ground cloves, one pound citron (cut fine), two pounds brown sugar, two tablespoonfuls salt, one pint boiled cider. This may be canned like fruit. When ready to bake pies, add a glass of grape jelly, diluted with water, a little butter, a few raisins, and sugar if needed.
Two teacups of sugar, one teacup of molasses, two teacups of hot water, one teacup of chopped raisins, one-half cup of butter, one-half cup of vinegar, two eggs, six rolled crackers or bread crumbs; cinnamon, allspice, cloves, and nutmeg to taste.
Three and a half pint bowls of chopped meat, two and a half bowls of suet, four bowls of apples, three bowls of raisins (half of them chopped), two bowls of currants, half a pound of citron (chopped very fine), seven teaspoons even full of salt, four teaspoons cloves, six teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls of granulated sugar; mix with sweet cider.
Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of salt. This is enough for one pie.
One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour a small pinch of salt, one teaspoon of ginger, one teaspoon of cinnamon, one half nutmeg, one half teaspoon of vanilla, one half teaspoon of lemon extract, two-thirds cup of sugar.
PUFF PASTE.—One third cup of lard, a little salt, mix slightly with one and one half cups of flour, moisten with very cold water, just enough to hold together; get into shape for your tin as soon as possible. Brush the paste with the white of egg. Bake in a hot oven until a rich brown.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all the time; put into a large bowl or crock; add two quarts of good rich milk, eight eggs, beaten separately, two large cups of sugar, one teaspoonful of salt, one of pepper, one of ginger, one of cinnamon, one of cloves, one grated nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with under crust only. Brush the crust with white of egg before filling. This will make five pies.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown sugar, one pint of milk, three eggs, one tablespoon each of nutmeg, ginger, and cinnamon, and one teaspoon of salt. This will make two large, or three small pies.
One lemon; grate the yellow rind and squeeze the juice. One scant cup sugar, two tablespoons of flour (rounded full), the yolks of two eggs, beat until light; then add one and a half cups of boiling water, in which has been melted a heaping tablespoonful of butter; lastly, add three drops of vanilla extract. When baked, cover with the whites of two eggs, beaten to a stiff froth with four tablespoonfuls of sugar. Return to the oven until it is a very delicate brown. This makes two small pies, or one large one.
Make a puff paste; roll about twice the thickness you would for pie. Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.—One-half pound figs; soak, and cut out the stems; mince very fine. To each cup of minced figs, put one cup of sugar, and one-half cup of water; boil until it jells. Fill the shells, and put on top a soft frosting.
One cup of white sugar, one grated lemon, whites of three eggs beaten to a froth, and butter the size of a walnut. Put on stove; let come to a boiling heat, but not boil. Stir in whites of eggs the last thing, and put in tart shells.
One-half pint of stewed pumpkin, one pint of hot milk, one cup of brown sugar, one egg, one large tablespoonful of flour, one-half large tablespoonful of butter, one-half teaspoonful of ginger, one-half teaspoonful of vanilla.
Line a pan with puff paste; put in a layer of Damson plums; sprinkle with cinnamon and sugar. Put in the oven, and let it bake until the crust is done; take from the oven; put on top a batter made from three eggs, one cup of sugar, three tablespoons of cold water, one cup of flour, one teaspoon of baking powder. This is sufficient batter to cover three pies. Serve warm.
One cup of sugar, one cup of molasses, one cup of cold water, one-half cup of butter or lard, four cups of flour, one tablespoonful of cinnamon, and one teaspoonful of soda. Bake in crust as you would custard pie.
One teacupful of raisins (seeded and chopped), one cup of sugar, the juice of one good-sized lemon, one cup of boiling water; set this on stove; let come to a boil; then add four heaping teaspoonfuls of flour, wet in a little cold water; after it boils again, put in a small piece of butter and a little grated nutmeg; let cool before making into pies. This makes one very large pie. By doubling the amount, you can make three good-sized pies. The filling will keep for some time.
"I will make an end of my dinner;
There's pippins and cheese to come."
—SHAKESPEARE
One-half pint of grated soft cream cheese and one-half cupful of cream, melted together in a sauce pan; add a little salt, mustard, cayenne pepper, a teaspoonful of butter, an egg, or yolks of two. Stir until smooth, and pour over the toast.
Cut up one pound of cheese in small pieces, and place in a dish, seasoning with salt and pepper; stir until melted. Have ready toast on a hot dish; cover slices with the melted cheese. Serve hot, as a relish. This is used as a course before serving a dinner.
Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolved in a little hot water; then add one cup of dry and fine bread crumbs, and one-half pound of grated cheese. The bread and cheese should both be dry before grating it. Put in a buttered dish, with dry crumbs on the top, and bake in rather a hot oven. Serve at once.
Heat two cups of milk and one of grated cheese; then add two cups of fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix it well. Spread thickly between thin slices of buttered toast.
One cup of grated cheese, one cup of flour, a small pinch of cayenne pepper, butter same as for pastry; roll thin; cut in narrow strips. Bake a light brown in a quick oven. Serve with salads.
One cup of flour, two cups of grated cheese, one teaspoon of salt, one teaspoon of baking powder, and water enough to roll out like pie dough; roll thin, and cut with pastry wheel in long, narrow strips. Bake in quick oven.
Take salted wafers, butter them on one side, and sprinkle thickly with grated cheese. Place in a dripping pan; put into a warm oven about fifteen minutes, and serve with meats or salad.
"With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Success will be complete."
In making cake, the ingredients used should be of the best quality—the flour super-fine, and always sifted; the butter fresh and sweet, and not too much salted. Coffee A, or granulated sugar is best for all cakes. Much care should be taken in breaking and separating the eggs, and equal care taken as regards their freshness. One imperfect egg would spoil the entire lot. Break each egg separately in a teacup; then into the vessels in which they are to be beaten. Never use an egg when the white is the least discolored. Before beating the whites, remove every particle of yolk. If any is allowed to remain, it will prevent them becoming as stiff and dry as required. Deep earthen bowls are best for mixing cake, and should be kept exclusively for that purpose. After using, wash well, dry perfectly, and keep in a dry place. A wooden spoon or paddle is best for beating batter. Before commencing to make your cake, see that all the ingredients required are at hand. By so doing, the work may be done in much less time.
The lightness of a cake depends not only upon the making, but the baking, also. It is highly important to exercise judgment respecting the heat of the oven, which must be regulated according to the cake you bake, and the stove you use. Solid cake requires sufficient heat to cause it to rise, and brown nicely without scorching. If it should brown too fast, cover with thick brown paper. All light cakes require quick heat, and are not good if baked in a cool oven. Those having molasses as an ingredient scorch more quickly, consequently should be baked in a moderate oven. Every cook should use her own judgment, and by frequent baking she will, in a very short time, be able to tell by the appearance of either bread or cake whether it is sufficiently done.
One cup of white sugar, one-half cup of butter, whites of four eggs (well beaten), one-half cup of sweet milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor with lemon.
One cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, whites of five or six eggs, two teaspoons of baking powder. This is easy to make, and very good.
Two cups sugar, two-thirds cup butter, the whites of seven eggs (well beaten), two thirds cup sweet milk, three cups flour, three teaspoonfuls baking powder. Bake in square or round tins.
Whites of five eggs, two cups of sugar, two-thirds cup of butter, two and one-half cups of flour, one cup of sweet milk, two and one-half teaspoons of baking powder. Flavor to suit taste.
Two cups white sugar, one cup butter, one cup sweet milk, two cups flour, one cup corn starch, whites of six eggs, two teaspoonfuls baking powder. Flavor to taste.
One cup sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs. Flavor to taste.
Whites of five eggs, two cups of white sugar, one cup of butter, one cup of sweet milk, two and a half cups of flour, one cup of corn starch dissolved in some of the milk, half teaspoonful of soda, and one teaspoonful of cream tartar.
Whites of eight eggs, two cups of butter, two cups of sugar, one cup of milk, one cup of corn starch, two cups of flour, one and one-half teaspoonfuls of baking powder; mix corn starch, flour, and baking powder together; add the butter and sugar alternately, then the milk; add the whites of seven eggs last. Flavor to taste.
The yolks eight eggs, one whole egg, one-half cup of butter, one and one-half cups of sugar, three-fourths of a cup of milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda.
The whites of ten eggs, one and a half tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of salt. Put through the sieve twice. Take one-half of eggs, and stir in one-half the sugar; beat until they have a gloss; then add the other half of eggs, and the rest of the sugar. Beat again; then add the flour and cream tartar. Stir up lightly. Flavor with almond. Bake one hour in slow oven.
Whites of nine large or ten small fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoonful cream tartar; a pinch of salt added to eggs before beating. After sifting flour four or five times, measure and set aside one cup; then sift and measure one and one fourth cups granulated sugar; beat whites of eggs about half; add cream tartar and beat until very, very stiff. Stir in sugar, and then flour, very lightly. Put in pan in moderate oven at once, and bake from thirty-five to fifty minutes.
Whites of eleven eggs, one cup of flour, one and one-half cups of granulated sugar, one teaspoonful of cream tartar, one teaspoonful of almond extract, one-half teaspoonful of salt. Sift sugar once; flour three times; add cream tartar to flour, and sift three times. Bake forty minutes.
Whites of seven small eggs, yolks of five eggs, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoon of cream tartar, and a pinch of salt. Sift the flour and sugar five times; measure, and set aside, as for angel cake. Beat yolks of eggs thoroughly; then, after washing beater, beat the whites about half; add cream tartar, and beat until very, very stiff. Stir in sugar lightly; then the beaten yolks thoroughly; then add flour and flavoring, and put in tube pan in the oven at once. It will bake in thirty-five to fifty minutes.
One and one-half cups of sugar, one-quarter cup of butter, two and one-half cups of flour, two eggs, one cup of water, two teaspoons of baking powder. Flavor with vanilla or lemon.
Longest established in Marion—Jennie Thomas, milliner.
Two cups of butter, four cups of pulverized sugar, two cups of sweet milk, two scant cups of corn starch, four heaping cups of flour, whites of twelve eggs, one tablespoon of lemon extract, three heaping teaspoons of baking powder. Cream the butter and sugar; add the well beaten whites; then the milk, the corn starch, and the flour in which baking powder has been sifted. This should be as stiff as pound cake. Bake in a moderate oven. It makes a very large cake, or two moderate-sized ones. Sometimes you will have to use more or less flour, according to the size of your eggs.
The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs. Bake in a quick oven, but not too hot.
One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder.
Four eggs, one and a third cups of sugar, three tablespoonfuls of water, and two cups of flour, through which has been sifted two small teaspoonfuls of baking powder. Flavor with lemon extract.
The best cooks buy millinery goods of Jennie Thomas.
One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one teaspoonful of baking powder.
Three cups of powdered sugar, and one cup of butter rubbed to a cream. Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of salaratus in a teacup of milk; add this, and then the juice and grated rind of one lemon, and the whites of the eggs. Sift in as lightly as possible four teacups of flour, and put in pan. Bake about one-half hour.
MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.
LIGHT PART.—One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour.
DARK PART.—One cup brown sugar, one cup molasses, one-half cup butter, one half cup milk, one-half teaspoon soda, one teaspoon cream tartar, two and one-half cups flour, yolks of four eggs, one-half tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.
When both parts are ready, drop a spoon of light and then one of dark in the pan.
One pound of butter, one pound of sugar, one pound of flour (sifted), ten eggs (beaten separately), one-half teacup of rose water, one nutmeg (grated), one pound of citron. Wash the citron; chop it fine. Beat the butter and sugar to a cream; add the rose water and nutmeg, then the yolks of eggs, and part of the flour; then the whites of eggs and remainder of the flour; lastly, the fruit, lightly floured. Bake in a moderate oven about two or two and one-half hours. Line the pan with white paper.
One and one-half cups sugar, one-half cup butter, three-fourths cup sweet milk, three cups flour, two teaspoonfuls baking powder, two eggs, one cup hickory nut meats.
One and a half cups of brown sugar, two eggs, one teacup of sour cream, one even teaspoon of soda, about two and a half cups of flour. If sour cream is not used, take instead one cup of milk, and one-half cup of butter.
One pint bread dough; one cup sugar, one-half cup butter, one egg, one-half teaspoonful baking powder. Spice, raisins, and citron to taste.