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diff --git a/28419-h/28419-h.htm b/28419-h/28419-h.htm new file mode 100644 index 0000000..ff879bc --- /dev/null +++ b/28419-h/28419-h.htm @@ -0,0 +1,3970 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Twenty-five Cent Dinners, by Juliet Corson. + </title> + <style type="text/css"> + + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + h1,h2,h3,h4,h5,h6 { + text-align: center; + clear: both; + } + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + +table {margin-left: auto; margin-right: auto; + empty-cells: show; + margin-top: 1em; + border-collapse:collapse;} + +td.tcent {text-align:right;} + + body{margin-left: 10%; + margin-right: 10%; + } + + .pagenum { position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } + + + .centerads {text-align: center; + margin-left: 20%; margin-right: 20%;} + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .smcap1 {font-variant: small-caps; + font-size: 150%; + text-align: center;} + .large { text-align: center; + font-size: 150%;} + .med { text-align: center; + font-size: 120%; } + + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Twenty-Five Cent Dinners for Families of Six, by +Juliet Corson + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Twenty-Five Cent Dinners for Families of Six + +Author: Juliet Corson + +Release Date: March 27, 2009 [EBook #28419] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK TWENTY-FIVE CENT DINNERS *** + + + + +Produced by David Edwards and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive) + + + + + + +</pre> + + +<p>[Transcriber's Notes: 'Seive' and "sieve' seem to be used +interchangeably by the author, they have left them as they were found +on page. Hyphenation, spelling and punctuation have also been left as they are on the page. +The one entry for 'W' in the index appears where +it is on the page, between the 'T' and the 'V.']</p> +<hr style="width: 65%;" /> +<h1>TWENTY-FIVE CENT DINNERS</h1> + +<h2>FOR</h2> + +<h2>FAMILIES OF SIX.</h2> + +<h3>BY</h3> + +<h2>JULIET CORSON,</h2> + +<p class="center"><i>Superintendent of the New York Cooking School.</i></p> + +<p class="center">AUTHOR OF "THE COOKING MANUAL,"<br /> "OUR HOUSEHOLD COUNCIL,"<br /> "THE BILL OF +FARE, WITH ACCOMPANYING RECEIPTS AND ESTIMATED COST,"<br /> "A TEXT-BOOK FOR +COOKING SCHOOLS,"<br /> "FIFTEEN-CENT DINNERS FOR WORKINGMEN'S FAMILIES," ETC.</p> + +<p class="center">THIRTEENTH EDITION, REVISED AND ENLARGED.</p> + +<p class="center">NEW YORK: +ORANGE JUDD COMPANY,<br /> +245 BROADWAY,<br /> +1879.<br /> +Copyright by JULIET CORSON, 1878.<br /> +All Rights Reserved.</p> + + + +<hr style="width: 65%;" /> +<h2>PREFACE</h2> + +<p class="center">TO</p> + +<h3><i>THE REVISED AND ENLARGED EDITION.</i></h3> + + +<p>During the time that this little book has been a candidate for public +favor, it has attained a success far beyond the expectations of its most +sanguine advocates; and in issuing this revised and enlarged edition the +author returns her sincere thanks to both press and public, who have so +substantially seconded her efforts for culinary reform.</p> + +<p>In this edition an additional chapter has been devoted to the +preparation of fruit for dessert, with special reference to the needs of +American housewives. Most American ladies prepare fruit for table use +either by canning it, or making it into rich and expensive preserves; +while both of these methods are palatable, and available for winter use, +the receipts given in the closing chapter will provide a welcome variety +for serving fresh fruits at the table, and will tend to increase the +healthy consumption of those abundant and excellent domestic +productions, while they cannot fail to decrease the deplorable +prevalence of that objectionable national compound, the pie.</p> + +<p>Recent investigations concerning retail prices in different sections of +the country confirm the author in the estimate of cost given in this +work; in certain localities some of the articles quoted are more +expensive, while others are cheaper; but the average is about equal.<span class='pagenum'><a name="Page_3" id="Page_3">[Pg 3]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2>PREFACE.</h2> + + +<p class="center">TO ECONOMICAL HOUSEWIVES:</p> + +<p>The wide publicity which the press in different sections of the country +has given to my offer to show workingpeople earning a dollar and a half, +or less, per day, how to get a good dinner for fifteen cents, has +brought me a great many letters from those who earn more, and can +consequently afford a more extended diet.</p> + +<p>In response to their requirements I have written this book, which I hope +will be found servicable in that middle department of cookery it is +designed to occupy, where we begin to look for more than the absolute +necessaries of life; it is a practical guide to the economical, +healthful, and palatable preparation of food, and will serve to show +that it is possible to live well upon a very moderate income.</p> + +<p>It is necessary to repeat in this book some of the directions given in +the work on "FIFTEEN CENT DINNERS;" but I hope their reappearance will +be pardoned on the ground of their usefulness, and also because the +first book will fail to reach many for whom this one is intended.</p> + +<p>The cheapest kinds of food are sometimes the most wholesome and +strengthening; but in order to obtain all their best qualities we must +know how to choose them for their freshness, goodness, and suitability +to our needs. That done, we must know how to cook them, so as to make +savory and nutritious meals instead of tasteless or sodden messes, the +eating whereof sends the man to the liquor shop for consolation.</p> + +<p>Good food, properly cooked, gives us good blood, sound bones, healthy +brains, strong nerves, and firm flesh, to say nothing of good tempers +and kind hearts. These are surely worth a little trouble to secure.</p> + +<p>The first food of nearly all living creatures is milk, the only entire +natural food; that is, the only food upon which health and strength can +be sustained for any length of time, without using any other +nourishment. For this reason it is the best food you can give the +children if you must restrict their diet at all; and it is also a +valuable addition to the food of grown persons. While this fact about +milk is settled, it is generally acknowledged by people who study the +subject that we<span class='pagenum'><a name="Page_4" id="Page_4">[Pg 4]</a></span> thrive best on a variety. We get warmth and strength +from fat meat, wheat, rye, barley, rice, milk, sugar, fruit, peas, +beans, lentils, macaroni, and the roots of vegetables; we gain flesh +from lean meat, unbolted flour, oatmeal, eggs, cheese, and green +vegetables; and, if we want to think clearly, we must use fish, poultry, +the different grains, and a good variety of fruit and vegetables.</p> + +<p>The food most generally in use among the masses is just that which meets +their requirements. No hungry man will spend money for what he knows +will not satisfy his appetite, and a natural appetite may always be +trusted. For that reason the receipts given in this book treat of the +articles in common use, with the exception of lentils and macaroni, +which are foods that I earnestly beg all to try. In meals made up of +bacon, potatoes and bread, of corned beef and cabbage, and of pork and +beans, there exists an equal and sufficient amount of nourishment; but +if other dishes are added to these, the variety will result in better +general health and contentment. If we were to live day after day on +rice, bread, potatoes, or any one other article of food, we would not +long be strong enough for any kind of work. In matters of diet variety +is not only the spice of life, it is the necessity.</p> + +<p>In estimating cost, I have naturally supposed that the family consists +of father, mother, and children of different ages, and not of six +adults; for them the quantities given would, of course, be insufficient. +I allow a meat dinner every day; but in order to have this the meat +itself must generally be used one day, with bread or vegetables, and the +next day the breakfast must be the broth or juice of the meat, which, if +prepared according to my directions, will afford equal nourishment.</p> + +<p>I wish to call your attention to the following important fact. The hardy +and thrifty working classes of France, the country where the most rigid +economy in regard to food is practised, never use tea or coffee for +breakfast, and seldom use milk. Their food and drink is BROTH. Not the +broth from fresh meat, for they do not often eat that; but that which is +made from vegetables, and perhaps a bit of bacon or salt pork.</p> + +<p>If you will reflect on the reasons I give in the next chapter for +boiling food, instead of roasting or baking it, you will learn two +important lessons in economy, namely: that boiling saves at least one +fourth the volume of food, and that the broth which is produced, when +properly managed, always gives the foundation for another meal. You +should always bear in mind that the object of cooking is to soften and +disinte<span class='pagenum'><a name="Page_5" id="Page_5">[Pg 5]</a></span>grate food, so that it can be easily masticated; and to expand +it, so as to present a large surface to the action of the digestive +organs. In this connection you must open your eyes to certain +physiological facts if you want your food to agree with you. I shall not +tell you more, and perhaps not so much, as you ought to know, and to +teach your children.</p> + +<p>In calculating the cost of the receipts I give you, I have used the +retail prices asked in Washington market, and in ordinary grocery +stores, at this season of the year; the average is about the same as +that of past years, and probably will not change much; so that I believe +I have not placed too low an estimate upon them.</p> + +<p>At the first glance it may seem impossible to buy healthy meat at the +prices I give, but you must remember that I speak of the good second +quality of meat, and that the marketing must be done with economy, and +in low-priced localities. It <i>can</i> be done, for I have done it myself. +Go to packing houses, and provision stores, for meats; to German +green-groceries for vegetables, and fruit; and to "speciality" stores, +for butter, sugar, tea, et cetera.</p> + +<p>In conclusion I only have to say that I hope my little book will be +useful to every one who consults it.</p> + +<p>JULIET CORSON.</p> + +<p><i>New York Cooking School.</i><span class='pagenum'><a name="Page_6" id="Page_6">[Pg 6]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2>DAILY BILLS OF FARE FOR ONE WEEK.</h2> +<table border="1" summary="Daily Bills of Fare for One Week"><tr><td rowspan="3">MONDAY</td> +<td>Breakfast: <a href="#johnnycake">Johnny Cake,</a> 5; <a href="#cocoa">Cocoa,</a> 6; <a href="#redherring">Broiled Herring,</a> 5.</td><td>16</td><td rowspan="3" class="tcent">75</td></tr> +<tr><td>Dinner: <a href="#generalsoup">Chicken Soup with Rice,</a> 5; <a href="#friedchicken">Fried Chicken</a> and Potatoes, 35.</td><td> 40</td></tr> <tr> +<td>Supper: <a href="#tea">Tea,</a> 3;<a href="#broiledkidneys"> Broiled Kidneys,</a> 10;<a href="#ricebread"> Rice Bread,</a> 6.</td><td> 19 </td></tr> +<tr><td rowspan="3">TUESDAY</td> +<td>Breakfast: <a href="#pulledbread">Pulled Bread,</a> 3; <a href="#coffee">Coffee,</a> 6; <a href="#macaronifarmers">Macaroni, Farmers' Style,</a> 10.</td><td> 19 </td><td rowspan="3" class="tcent">62</td></tr> +<tr><td>Dinner: <a href="#beefbroth">Broth</a> and <a href="#meatbrewis">Brewis,</a> 5; <a href="#beefbroth">Stewed Beef</a> with <a href="#norfolkdumplings">Norfolk Dumplings,</a> 19.</td><td> 24 </td></tr> +<tr><td>Supper:<a href="#tea"> Tea,</a> 3; <a href="#peaspudding">Peas Pudding,</a> 10;<a href="#bread"> Bread,</a> 6.</td><td> 19 </td></tr> +<tr><td rowspan="3">WEDNESDAY</td> +<td>Breakfast: <a href="#biscuit">Biscuit, </a>6; <a href="#cocoa">Cocoa,</a> 6; <a href="#codfishsteaks">Codfish Steaks, </a>15.</td><td> 27</td><td rowspan="3" class="tcent">76</td> </tr> +<tr><td>Dinner: <a href="#spinachsoup">Spinach Soup,</a> 15; <a href="#gammondumpling">Gammon Dumplings</a> and Potatoes, 15.</td><td>30</td></tr> +<tr><td>Supper: <a href="#tea">Tea, </a>3; <a href="#bakedbeans">Baked Beans,</a> 10; <a href="#potatobread">Potato Bread,</a> 6. </td><td>19 </td></tr> +<tr><td rowspan="3">THURSDAY</td> +<td>Breakfast: <a href="#breakfastrolls">Breakfast Rolls, </a>6; <a href="#cocoa">Cocoa,</a> 6; <a href="#stewedkidneys">Stewed Pig's Kidneys, </a>10.</td><td> 22</td><td rowspan="3" class="tcent">69</td></tr> +<tr><td> Dinner: <a href="#macaroniwhite">Macaroni with White Sauce,</a> 10; <a href="#brainpudding">Brain and Liver Pudding,</a> with Potatoes, 18.</td><td> 28</td></tr> +<tr><td>Supper: <a href="#tea">Tea, </a>3; <a href="#ricejapanese">Rice, Japanese Style,</a> 10; <a href="#bread">Bread,</a> 6.</td><td> 19</td></tr> +<tr><td rowspan="3">FRIDAY</td> +<td>Breakfast: <a href="#indiancakes">Indian Cakes, </a>5; <a href="#coffee">Coffee,</a> 6; <a href="#vegetableporridge">Vegetable Porridge,</a> 15. </td><td>26</td><td rowspan="3" class="tcent">66</td></tr> +<tr><td>Dinner: <a href="#thickpeasoup">Thick Pea Soup,</a> 6; <a href="#fishtaterpudding">Fish and Potato Pudding, </a>15. </td><td>21</td></tr> +<tr><td>Supper: <a href="#tea">Tea, </a>3; <a href="#friedbeans">Fried Beans, </a>10;<a href="#ricebread"> Rice Bread, </a>6. </td><td>19</td></tr> +<tr><td rowspan="3">SATURDAY</td> +<td>Breakfast: <a href="#biscuit">Biscuit,</a> 6; <a href="#cocoa">Cocoa,</a> 6; <a href="#ricemilanaise">Rice, Milanaise Style, </a>10. </td><td>22</td><td rowspan="3" class="tcent">58</td></tr> +<tr><td>Dinner: <a href="#muttonbroth">Mutton Broth, with Barley,</a> 3; <a href="#epigrammerlamb">Epigramme of Lamb, </a>16; Potatoes, 3. </td><td>22</td></tr> +<tr><td>Supper: <a href="#tea">Tea,</a> 3; <a href="#tea">Polenta,</a> 5; <a href="#tea">Potato Bread,</a> 6. </td><td>14</td></tr> +<tr><td rowspan="3">SUNDAY</td> +<td>Breakfast: Toast, 6; <a href="#friedlentils">Fried Lentils, </a>10; <a href="#coffee">Coffee,</a> 6; <a href="#oatmealpeas">Oatmeal Porridge, </a>8. </td><td>30</td><td rowspan="3" class="tcent">1.19</td></tr> +<tr><td>Dinner: <a href="#roastfowl">Roast Fowl</a> and Baked Potatoes, 38; <a href="#halfpaypudding">Half-pay Pudding, </a>20. </td><td>58</td></tr> +<tr><td>Supper: <a href="#germanpotatoes">German Potatoes,</a> 10; <a href="#creamrice">Cream Rice Pudding,</a> 15; <a href="#bread">Bread,</a> 6. </td><td>31</td></tr> +<tr><td>TOTAL.</td><td></td><td></td><td>$5.25</td></tr></table> + + +<hr style="width: 65%;" /> +<h2><a name="CONTENTS" id="CONTENTS"></a>CONTENTS</h2> + +<table border="0" summary="Tabel of Contents"> +<tr><td colspan="2"><p><a href="#CHAPTER_I">CHAPTER I.</a></p> + +<i>Marketing.</i></td></tr> +<tr><td></td><td class="tcent">PAGE.</td></tr> + +<tr><td> +<a href="#nutvalue">Composition and nutritive value of Meat, Blood, and Bones</a><br /> +<a href="#meat">How to choose Meat</a><br /> +<a href="#beef">Beef</a><br /> +<a href="#mutton">Mutton</a><br /> +<a href="#lamb">Lamb</a><br /> +<a href="#veal">Veal</a><br /> +<a href="#pork">Pork</a><br /> +<a href="#poultry">Poultry</a><br /> +<a href="#gamebirds">Game Birds</a><br /> +<a href="#fish">Fish</a><br /> +<a href="#vegetables">Vegetables</a><br /> +<a href="#fruit">Fruit</a></td><td class="tcent" valign="top">10</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_II">CHAPTER II.</a></p> + +<p><i>How to Cook, Season, and Measure.</i></p></td></tr> + +<tr><td> +<a href="#CHAPTER_II">Effect of different methods of cooking</a><br /> +<a href="#roastingbaking">Roasting or Baking</a><br /> +<a href="#broiling">Broiling</a><br /> +<a href="#boilingstewing">Boiling and Stewing</a><br /> +<a href="#frying">Frying</a><br /> +<a href="#saltsmoked">Cooking Salt and Smoked Meats</a><br /> +<a href="#seasoning">Seasoning Food</a><br /> +<a href="#driedcelery">Dried Celery and Parsley</a><br /> +<a href="#driedherbs">Dried Herbs</a><br /> +<a href="#tablesauce">Table Sauce</a><br /> +<a href="#celerysalt">Celery Salt</a><br /> +<a href="#spicesalt">Spice Salt</a><br /> +<a href="#lemontincture">Lemon, Orange, and Vanilla Tinctures</a><br /> +<a href="#measuring">Table for Measuring Food</a></td><td class="tcent" valign="top">16</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_III">CHAPTER III.</a></p> + +<p><i>Beverages.</i></p></td></tr> + +<tr><td><a href="#tea">Tea</a><br /> +<a href="#coffee">Coffee</a><br /> +<a href="#cocoa">Cocoa and Chocolate</a><br /> +<a href="#beer">Beer</a><br /> +<a href="#barleywater">Barley Water</a><br /> +<a href="#milk">Milk</a><br /> +<a href="#limewater">Lime Water</a></td><td class="tcent" valign="top">20</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_IV">CHAPTER IV.</a></p> + +<p><i>Bread, Macaroni, and Rice.</i></p></td></tr> + +<tr><td> +<a href="#compbread">Comparative price and nutritive value of different kinds of bread</a><br /> +<a href="#bread">Homemade Bread</a><br /> +<a href="#ricebread">Rice Bread</a><br /> +<a href="#potatobread">Potato Bread</a><br /> +<a href="#pulledbread">Pulled Bread</a><br /> +<a href="#biscuit">Bread made with Baking Powder</a><br /> +<a href="#breakfastrolls">Breakfast Rolls</a><br /> +<a href="#teabiscuit">Tea Biscuit</a><br /> +<a href="#macaroni">Nutritive value of Macaroni</a><br /> +<a href="#macaronifarmers">Macaroni Farmers' Style</a><br /> +<a href="#macaronibroth">Macaroni with Broth</a><br /> +<a href="#macaroniwhite">Macaroni with White Sauce</a><br /> +<a href="#macaronicheese">Macaroni with Cheese</a><br /> +<a href="#macaronimilanaise">Macaroni Milanaise Style</a><br /> +<a href="#macaronitomato">Macaroni with Tomato Sauce</a><br /> +<a href="#tomatosauce">Tomato Sauce</a><br /> +<a href="#rice">Rice</a><br /> +<a href="#ricepanada">Rice Panada</a><br /> +<a href="#boiledrice">Boiled Rice</a><br /> +<a href="#ricemilanaise">Rice Milanaise Style</a><span class='pagenum'><a name="Page_8" id="Page_8">[Pg 8]</a></span><br /> +<a href="#ricejapanese">Rice Japanese Style</a></td><td class="tcent" valign="top">24</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_V">CHAPTER V.</a></p> + +<p><i>Soup.</i></p></td></tr> + +<tr><td> +<a href="#nutsoup">Nutritive value of Soup</a><br /> +<a href="#generalsoup">General directions for making Soup</a><br /> +<a href="#scotchbroth">Scotch Broth without Meat</a><br /> +<a href="#peasoup">Pea Soup</a><br /> +<a href="#thickpeasoup">Thick Pea Soup</a><br /> +<a href="#beansoup">Bean Soup</a><br /> +<a href="#lentilsoup">Lentil Soup</a><br /> +<a href="#onionsoup">Onion Soup</a><br /> +<a href="#spinachsoup">Spinach Soup</a><br /> +<a href="#vegetablesoup">Francatelli's Vegetable Soup</a><br /> +<a href="#vegetableporridge">Vegetable Porridge</a><br /> +<a href="#ricemilk">Rice Milk</a><br /> +<a href="#fishsoup">Fish Soup</a><br /> +<a href="#fishchowder">Fish Chowder</a><br /> +<a href="#muttonbroth">Mutton Broth</a><br /> +<a href="#vealbroth">Veal Broth</a><br /> +<a href="#whitebroth">White Broth</a><br /> +<a href="#creamsoup">Cream Soup</a><br /> +<a href="#beefbroth">Beef Broth</a><br /> +<a href="#norfolkdumplings">Norfolk Dumplings</a><br /> +<a href="#meatbrewis">Meat Brewis</a></td><td class="tcent" valign="top">31</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_VI">CHAPTER VI.</a></p> + +<p><i>Peas, Beans, Lentils, and Maize.</i></p></td></tr> + +<tr><td> +<a href="#valuelegum">Value of Leguminous Vegetables for Hard Workers</a><br /> +<a href="#oatmealpeas">Oatmeal and Pea</a><br /> +<a href="#peaspudding">Peas-Pudding</a><br /> +<a href="#peasbacon">Peas and Bacon</a><br /> +<a href="#bakedpeas">Baked Peas</a><br /> +<a href="#peasonions">Peas and Onions</a><br /> +<a href="#bakedbeans">Baked Beans</a><br /> +<a href="#stewedbeans">Stewed Beans</a><br /> +<a href="#friedbeans">Fried Beans</a><br /> +<a href="#beansbacon">Beans and Bacon</a><br /> +<a href="#lentilsplain">Boiled Lentils</a><br /> +<a href="#stewedlentils">Stewed Lentils</a><br /> +<a href="#friedlentils">Fried Lentils</a><br /> +<a href="#maize">Indian Corn Meal</a><br /> +<a href="#polenta">Polenta</a><br /> +<a href="#cheesepudding">Cheese Pudding</a><br /> +<a href="#hastypudding">Hasty Pudding</a><br /> +<a href="#johnnycake">Johnny Cake</a><br /> +<a href="#indiancakes">Indian Cakes</a><br /> +<a href="#indianbread">Indian Bread</a><br /> +<a href="#boiledindianpudding">Boiled Indian Pudding</a><br /> +<a href="#bakedindianpudding">Baked Indian Pudding </a> </td><td class="tcent" valign="top"> 38</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_VII">CHAPTER VII.</a></p> + +<p><i>Cheap Fish and Meat Dinners.</i></p></td></tr> + +<tr><td> +<a href="#nutfish">Nutritive value of Fish</a><br /> +<a href="#pickledfish">Pickled Fish</a><br /> +<a href="#londonfish">London Fried Fish</a><br /> +<a href="#fishpie">Fish and Potato Pie</a><br /> +<a href="#fishpudding">Fish Pudding</a><br /> +<a href="#fishtaterpudding">Fish and Potato Pudding</a><br /> +<a href="#codfishsteaks">Codfish Steaks</a><br /> +<a href="#redherring">Red Herrings with Potatoes</a><br /> +<a href="#cheapmeats">Cheap Meats</a><br /> +<a href="#sheepheadstew">Sheeps' Head Stew</a><br /> +<a href="#oxtailstew">Oxtail Stew</a><br /> +<a href="#beefpie">Beef Pie</a><br /> +<a href="#bakedheart">Baked Heart</a><br /> +<a href="#stewedkidneys">Stewed Kidneys and Potatoes</a><br /> +<a href="#pigskidneys">Pig's Kidneys</a><br /> +<a href="#kidneypudding">Kidney Pudding</a><br /> +<a href="#gammondumpling">Gammon Dumpling</a><br /> +<a href="#baconpoly">Bacon and Apple Roly-poly</a><br /> +<a href="#muttononions">Mutton and Onions</a><br /> +<a href="#porkonions">Pork and Onions</a><br /> +<a href="#vealrice">Veal and Rice</a><br /> +<a href="#irishstew">Irish Stew</a><br /><span class='pagenum'><a name="Page_9" id="Page_9">[Pg 9]</a></span> +<a href="#sheephaslet">Sheep's Haslet</a><br /> +<a href="#bakedhead">Baked Pig's Head</a></td><td class="tcent" valign="top">43</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_VIII">CHAPTER VIII</a>.</p> + +<p><i>Sunday Dinners.</i></p></td></tr> + +<tr><td> +<a href="#economy">Economy of Combination Dishes</a><br /> +<a href="#roastfowl">Roast Fowl</a><br /> +<a href="#forcemeat">Forcemeat or Stuffing</a><br /> +<a href="#chickengravy">Chicken Gravy</a><br /> +<a href="#friedchicken">Fried Chicken</a><br /> +<a href="#fryingbatter">Frying Batter</a><br /> +<a href="#chickenbroth">Chicken Broth</a><br /> +<a href="#fricassee">New York Cooking School Fricassee</a><br /> +<a href="#suetdumplings">Suet Dumplings</a><br /> +<a href="#rabbitcurry">Rabbit Curry</a><br /> +<a href="#rabbitpie">Rabbit Pie</a><br /> +<a href="#pickledshad">Pickled Shad</a><br /> +<a href="#porkpie">Pork Pie</a><br /> +<a href="#porkchops">Pork Chops</a><br /> +<a href="#porkapples">Roast Pork and Apples</a><br /> +<a href="#stewedsausage">Stewed Sausage</a><br /> +<a href="#germanpotatoes">German Potatoes</a><br /> +<a href="#brainpudding">Brain and Liver Pudding</a><br /> +<a href="#broiledkidneys">Broiled Kidneys</a><br /> +<a href="#tripe">Tripe, Curry, and Rice</a><br /> +<a href="#liverpolenta">Liver Polenta</a><br /> +<a href="#modebeef"><i>À la Mode</i> Beef</a><br /> +<a href="#meatpatties">Meat Patties</a><br /> +<a href="#boiledmutton">Boiled Mutton</a><br /> +<a href="#muttonrechauff">Mutton <i>rechauffée</i></a><br /> +<a href="#muttonkromeskys">Mutton Kromeskys</a><br /> +<a href="#plainbatter">Plain Frying Batter</a><br /> +<a href="#epigrammerlamb"><i>Epigramme</i> of Lamb</a><br /> +<a href="#roastveal">Roast Veal</a><br /> +<a href="#forcemeatveal">Forcemeat for Veal</a><br /> +<a href="#blanqveal"><i>Blanquette</i> of Veal</a><br /> +<a href="#vealpatties">Veal and Ham Patties</a></td><td class="tcent" valign="top"> 50</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_IX">CHAPTER IX.</a></p> + +<p><i>Cheap Puddings, Pies, and Cakes.</i></p></td></tr> + +<tr><td> +<a href="#nutpud">Comparative nutritive value of Puddings, Pies, and Cakes</a><br /> +<a href="#swisspudding">Swiss Pudding</a><br /> +<a href="#creamsauce">Cream Sauce</a><br /> +<a href="#collegepudding">College Puddings</a><br /> +<a href="#creamrice">Cream Rice Pudding</a><br /> +<a href="#halfpaypudding">Half-pay Pudding</a><br /> +<a href="#breadpudding">Bread Pudding</a><br /> +<a href="#cupcustards">Cup Custards</a><br /> +<a href="#fruitdumpling">Fruit Dumpling</a><br /> +<a href="#appledumpling">Apple Dumplings</a><br /> +<a href="#bakedadumpling">Baked Apple Dumplings</a><br /> +<a href="#lemondumpling">Lemon Dumplings</a><br /> +<a href="#ricecroquettes">Rice Croquettes</a><br /> +<a href="#fruittart">Fruit Tarts</a><br /> +<a href="#ricecake">Rice Cake</a><br /> +<a href="#rockcake">Rock Cakes</a><br /> +<a href="#carawaycake">Caraway Cake</a><br /> +<a href="#gingerbread">Soft Gingerbread</a><br /> +<a href="#sweetbiscuits">Sweet Biscuits </a></td><td class="tcent" valign="top"> 62</td></tr> + +<tr><td colspan="2"><p><a href="#CHAPTER_X">CHAPTER X.</a></p> + +<p><i>Dessert Dishes.</i></p></td></tr> + +<tr><td> +<a href="#deserts">Directions for making cheap and enjoyable delicacies from Fruit</a><br /> +<a href="#appleblack">Apple Black Caps</a><br /> +<a href="#applesnow">Apple Snow</a><br /> +<a href="#applecake">Apple Cakes</a><br /> +<a href="#cherrycheese">Cherry Cheese</a><br /> +<a href="#candiedcherries">Candied Cherries</a><br /> +<a href="#currantsalad">Currant Salad</a><br /> +<a href="#icedcurrants">Iced Currants</a><br /> +<a href="#damsons">Compôte of Damsons</a><br /> +<a href="#stuffeddates">Stuffed Dates</a><br /> +<a href="#stewedfigs">Stewed Figs</a><br /> +<a href="#gooseberries">Compôte of Gooseberries</a><br /> +<a href="#gooseberrycheese">Gooseberry Cheese</a><br /> +<a href="#gooseberryfool">Gooseberry Fool</a><br /> +<a href="#grapejelly">Grape Jelly</a><br /> +<a href="#greengage">Green Gage Compôte</a><br /> +<a href="#pineapple">Pine Apple Julep</a><br /> +<a href="#lemonsnow">Lemon Snow</a><br /> +<a href="#melon">Melon Compôte</a><br /> +<a href="#orangesalad">Orange Salad</a><br /> +<a href="#orangeapple">Orange and Apple Compôte</a><br /> +<a href="#peachsalad">Peach Salad</a><br /> +<a href="#pears">Cold Compôte of Pears</a><br /> +<a href="#prunelles">Stewed Prunelles</a><br /> +<a href="#quincecake">Quince Cakes</a><br /> +<a href="#quincesnow">Quince Snow</a><br /> +<a href="#icedraspberries">Iced Raspberries</a><br /> +<a href="#raspberrysalad">Raspberry Salad</a><br /> +<a href="#strawberries">Compôte of Strawberries</a><br /> +<a href="#strawberrydrops">Strawberry Drops</a><br /> +<a href="#mixedfruit">Compôte of Mixed Fruits</a><br /> +<a href="#fruitjuice">Fruit Juice</a></td><td class="tcent" valign="top">67</td></tr> +</table> + + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_I" id="CHAPTER_I"></a>CHAPTER I.</h2> + +<p class="center">MARKETING.</p> + + +<p><a name="nutvalue" id="nutvalue"></a>The most perfect meats are taken from well-fed, full-grown animals, that<span class='pagenum'><a name="Page_10" id="Page_10">[Pg 10]</a></span> +have not been over-worked, under-fed, or hard-driven; the flesh is firm, +tender, and well-flavored, and abounds in nutritious elements. On the +other hand, the flesh of hard-worked or ill-fed creatures is tough, +hard, and tasteless.</p> + +<p>All animal flesh is composed of albumen, fibrin, and gelatin, in the +proportion of about one fifth of its weight; the balance of its +substance is made up of the juice, which consists of water, and those +soluble salts and phosphates which are absolutely necessary for the +maintenance of health. It is this juice which is extracted from beef in +the process of making beef tea; and it is the lack of it in salted meats +that makes them such an injurious diet when eaten for any length of time +to the exclusion of other food.</p> + +<p><a name="meat" id="meat"></a>The flesh of young animals is less nutritious, and less easily +masticated than that of full grown animals, on account of its looser +texture. Beef, which has firmer and larger fibres than mutton, is harder +to digest on that account, but it contains an excess of strengthening +elements that is not approached by any meat, save that of the leg of +pork.</p> + +<p>The tongues of various animals, the fibres of which are small and +tender, are nutritious and digestible; the heart is nutritious because +it is composed of solid flesh, but the density of its fibre interferes +with its digestibility; the other internal organs are very nutritious, +and very useful as food for vigorous persons on that account, and +because they are cheap. The blood of animals abounds in nutritive +elements; the possibility of its use as a general food has closely +engaged the attention of European scientists; notably of the members of +the University of Copenhagen, who recommend its use in the following +forms, in which it is not only suitable for food, but also capable of +preservation for an indefinite time.<span class='pagenum'><a name="Page_11" id="Page_11">[Pg 11]</a></span> First, as sausages, puddings and +cakes—being mixed with fat, meal, sugar, salt, and a few spices—to +serve as a much cheaper substitute for meat, and intended especially for +the use of the poor classes; and second, as blood-chocolate, more +especially suitable to be used in hospitals, as well as otherwise in +medical practice, in which latter form it has been recommended by +Professor Panum, at a meeting of physicians at Copenhagen, and is now +being employed in some of the hospitals of that city.</p> + +<p>Bones consist largely of animal matter, and earthy substances which are +invaluable in building up the frame of the body. In order to obtain all +their goodness, we must crush them well before putting them into soups +or stews.</p> + +<p><a name="beef" id="beef"></a><b>Beef.</b>—The flesh of the best quality of beef is of a bright red color, +intersected with closely laid veins of yellowish fat; the kidney fat, or +suet, is abundant, and there is a thick layer upon the back. The second +quality has rather whitish fat, laid moderately thick upon the back, and +about the kidneys; the flesh is close-grained, having but few streaks of +fat running through it, and is of a pale red color, and covered with a +rough, yellowish skin. Poor beef is dark red, gristly, and tough to the +touch, with a scanty layer of soft, oily fat. Buy meat as cheap as you +can, but be sure it is fresh; slow and long cooking will make tough meat +tender, but tainted meat is only fit to throw away. Never use it. You +would, by doing so, invite disease to enter the home where smiling +health should reign. The best way to detect taint in any kind of meat is +to run a sharp, thin-bladed knife close to the bone, and then smell it +to see if the odor is sweet. Wipe the knife after you use it. A small, +sharp wooden skewer will answer, but it must be scraped every time it is +used, or the meat-juice remaining on it will become tainted, and it will +be unfit for future use. If, when you are doubtful about a piece of +meat, the butcher refuses to let you apply this test carefully enough to +avoid injuring the meat, you will be safe in thinking he is afraid of +the result.</p> + +<p><a name="mutton" id="mutton"></a><b>Mutton.</b>—Prime mutton is bright red, with plenty of hard, white fat. The +flesh of the second quality is dark red and close grained, with very few +threads of fat running through it; the fat is rather soft, and is laid +thin on the back and kidneys, closely adhering to them. The poorest +healthy quality has very pale flesh, and thin white fat, and the meat +parts easily from the bone. Diseased mutton has decidedly<span class='pagenum'><a name="Page_12" id="Page_12">[Pg 12]</a></span> yellow fat, +and very soft flesh, of loose texture. Tainted mutton smells bad; test +it as you would beef.</p> + +<p><a name="lamb" id="lamb"></a><b>Lamb.</b>—A carcass of lamb should weigh about twenty-five pounds before it +is old enough to be wholesome and nourishing food; before it has reached +that age it is watery and deficient in the elements of strength; at any +age it is more suitable food for women and children than for healthy +men. The finest kind has delicate rosy meat, and white, almost +transparant fat. The flesh of the second quality is soft, and rather red +compared with the pinkish-white meat of choice kinds; the fat is more +scanty, and the general appearance coarser. The poorest lamb has yellow +fat, and lean, flabby red meat, which keeps but a short time. Test the +freshness of lamb by touching the kidney-fat; if it is soft and moist +the meat is on the verge of spoiling; a bad smell indicates that it is +already tainted; it is utterly unfit for use.</p> + +<p><a name="veal" id="veal"></a><b>Veal.</b>—Prime veal is light flesh color, and has abundance of hard, +white, semi-transparent fat. The flesh of the second quality is red in +contrast to the pinkish-white color of the prime sort; and the fat is +whiter, coarser-grained, and less abundant. The poorest kind has +decidedly red flesh, and very little kidney-fat. The neck is the first +part that taints, and it can easily be tested; the loin is just spoiling +when the kidney-fat begins to grow soft and clammy.</p> + +<p>Read this sentence about BOB-VEAL carefully, and be sure to remember it. +It is the flesh of calves killed when two or three weeks old, or that of +"deaconed calves," which are killed almost as soon as they are born, for +the value of their skins. This practice cannot be too harshly condemned +as a criminal waste of food; for a stock raiser, or farmer, who knows +his business can feed his calves until they reach a healthy maturity, +without seriously interfering with his supply of milk. The flesh of +BOB-VEAL is a soft, flabby, sticky substance, of a ropy gelatinous +nature; and, being the first flesh, unchanged by the health-giving +action of air and food, it is devoid of the elements necessary to +transform it into wholesome food. IT SHOULD NEVER BE EATEN.</p> + +<p><a name="pork" id="pork"></a><b>Pork.</b>—The best kind of pork is fresh and pinkish in color, and the fat +is firm and white. The second quality has rather hard, red flesh, and +yellowish fat. The poorest kind has dark, coarse grained meat, soft fat, +and discoloured kidneys. The flesh of stale pork is moist and clammy, +and its smell betrays its condition. Measly pork has little kernels in +the fat, and is unhealthy and dangerous food. After testing,<span class='pagenum'><a name="Page_13" id="Page_13">[Pg 13]</a></span> as you +would beef, so as to see if it is fresh, and making sure that it is not +measly, we have still to dread the presence of TRICHINA, a dangerous +parasite present in the flesh of some hogs. The surest preventive of +danger from this cause is thorough cooking, which destroys any germs +that may exist in the meat. Cook your pork until it is crisp and brown, +by a good, steady fire, or in boiling water, at least twenty minutes to +each pound. Pork eaten in cold weather, or moderately in summer, +alternately with other meats, is a palatable and nutritious food. It has +a hard fibre, and needs to be thoroughly chewed in order to be perfectly +digested; for that reason it should be sparingly used by the young and +the very old. The least fat is found in the leg, which contains an +excess of flesh-forming elements, and resembles lean beef in +composition; the most fat is in the face and belly. When cured as bacon +it readily takes on the anti-septic action of salt and smoke, and +becomes a valuable adjunct to vegetable food, as well as a pleasant +relish; and in this shape it is one of the most important articles in +general use.</p> + +<p><a name="poultry" id="poultry"></a><b>Poultry.</b>—Both poultry and game are less nutritious than meat, but they +are more digestible, and consequently are better food than meat for +persons of weak digestive organs and sedentary habits. They are both +excellent for persons who think or write much. Fresh poultry may be +known by its full bright eyes, pliable feet, and soft moist skin; the +best is plump, fat, and nearly white, and the grain of the flesh is +fine. The feet and neck of a young fowl are large in proportion to its +size, and the tip of the breast-bone is soft, and easily bent between +the fingers; a young cock, has soft, loose spurs, and a long, full, +bright red comb; old fowls have long, thin necks and feet, and the flesh +on the legs and back has a purplish shade; chickens and fowls are always +in season.</p> + +<p>Turkeys are good when white and plump, have full breasts and smooth +legs, generally black, with soft loose spurs; hen turkeys are smaller, +fatter, and plumper, but of inferior flavor; full grown turkeys are the +best for boiling, as they do not tear in dressing; old turkeys have long +hairs, and the flesh is purplish where it shows under the skin on the +legs and back. About March they deteriorate in quality.</p> + +<p>Young ducks and geese are plump, with light, semi-transparent fat, soft +breast-bone, tender flesh, leg joints which will break by the weight of +the bird, fresh colored and brittle beaks, and windpipes that break<span class='pagenum'><a name="Page_14" id="Page_14">[Pg 14]</a></span> +when pressed between the thumb and forefinger. They are best in fall and +winter.</p> + +<p>Young pigeons have light red flesh upon the breast, and full, fresh +colored legs; when the legs are thin, and the breast is very dark, the +birds are old.</p> + +<p><a name="gamebirds" id="gamebirds"></a><b>Game Birds.</b>—Fine game birds are always heavy for their size; the flesh +of the breast is firm and plump, and the skin clear; and if a few +feathers be plucked from the inside of the leg and around the vent, the +flesh of freshly killed birds will be fat and fresh colored; if it is +dark, and discolored, the game has been hung a long time. The wings of +good ducks, geese, pheasants, and woodcock are tender to the touch; the +tips of the long wing feathers of partridges are pointed in young birds, +and round in old ones. Quail, snipe, and small birds should have full, +tender breasts.</p> + +<p><a name="fish" id="fish"></a><b>Fish.</b>—Fish is richer in flesh-forming elements than game, poultry, lamb +or veal, but it contains less fat and gelatin. It is easily digested, +and makes strong muscular flesh, but does not greatly increase the +quantity of fat in the body. The red blooded and oily kinds, such as +salmon, sturgeon, eels and herring, are much more nutritious than the +white blooded varieties, such as cod, haddock, and flounders. The +salting of rich, oily fish like herring, mackerel, salmon, and sturgeon, +does not deprive it of its nutritive elements to the extent that is +noticeable with cod; salt cod fish is almost entirely devoid of +nutriment, while the first named oily varieties are valuable adjuncts to +a vegetable diet.</p> + +<p>Although fish contains more water and less solid nutriment than meat, it +is generally useful from its abundance and cheapness; and certain kinds +which are called red-blooded, are nearly as nourishing as meat: oily +fish satisfies hunger as completely as meat; herring, especially, makes +the people who eat it largely strong and sinewy. Sea fish are more +nourishing than fresh water varieties.</p> + +<p>Sea fish, and those which live in both salt and fresh water, such as +salmon, shad, and smelts, are the finest flavored; the muddy taste of +some fresh water species can be overcome by soaking them in cold water +and salt for two hours or more before cooking; all kinds are best just +before spawning, the flesh becoming poor and watery after that period. +Fresh fish have firm flesh, rigid fins, bright, clear eyes, and ruddy +gills.<span class='pagenum'><a name="Page_15" id="Page_15">[Pg 15]</a></span> Oysters, clams, scallops, and mussels, should be eaten very +fresh, as they soon lose their flavor after being removed from the +shell.</p> + +<p>Lobsters and crabs should be chosen by their brightness of color, lively +movement, and great weight in proportion to their size; you ought always +to buy them alive, and put them head first into a large pot of boiling +water, containing a handful of salt; they will cook in about twenty +minutes.</p> + +<p><a name="vegetables" id="vegetables"></a><b>Vegetables.</b>—In order to be healthy we must eat some fresh vegetables; +they are cheap and nourishing, especially onions and cabbages. Peas, +beans, and lentils, all of which are among the lowest priced of foods, +are invaluable in the diet of a laboring man: he can get so much +nourishment out of them that he hardly needs meat; and if they are +cooked in the water that has been used for boiling meat, they make the +healthiest kind of a meal.</p> + +<p>All juicy vegetables should be very fresh and crisp; and if a little +wilted, can be restored by being sprinkled with water and laid in a +cool, dark place; all roots and tubers should be pared and laid in cold +water an hour or more before using. Green vegetables are best just +before they flower; and roots and tubers are prime from their ripening +until they begin to sprout.</p> + +<p>When it is possible buy your vegetables by the quantity, from the +farmers, or market-gardeners, or at the market; you will save more than +half. Potatoes now cost at Washington market from one to one dollar and +a half a barrel; there are three bushels in a barrel, and thirty-two +quarts in a bushel; now at the groceries you pay fifteen cents a half a +peck, or four cents a quart; that makes your barrel of potatoes cost you +three dollars and sixty-three cents, if you buy half a peck at a time; +or three dollars and eighty-four cents if you buy by the quart. So you +see if you could buy a barrel at once you could save more than one half +of your money. It is worth while to try and save enough to do it.</p> + +<p><a name="fruit" id="fruit"></a><b>Fruit.</b>—Fresh fruit is a very important food, especially for children, +as it keeps the blood pure, and the bowels regular. Next to grains and +seeds, it contains the greatest amount of nutriment to a given quantity. +Apples are more wholesome than any other fruit, and plentiful and cheap +two-thirds of the time; they nourish, cool, and strengthen the body. In +Europe laborers depend largely upon them for nourishment, and if they +have plenty, they can do well<span class='pagenum'><a name="Page_16" id="Page_16">[Pg 16]</a></span> without meat. They miss apples much more +than potatoes, for they are much more substantial food.</p> + +<p>All fruit should be bought ripe and sound; it is poor economy to buy +imperfect or decayed kinds, as they are neither satisfactory nor healthy +eating; while the mature, full flavored sorts are invaluable as food.</p> + +<p>Preserved and dried fruits are luxuries to be indulged in only at +festivals or holidays. Nuts are full of nutritious oil, but are +generally hard to digest; they do not come under the head of the +necessaries of life.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_II" id="CHAPTER_II"></a>CHAPTER II.</h2> + +<p class="center">HOW TO COOK, SEASON, AND MEASURE.</p> + + +<p>Before beginning to give you receipts, I wish to tell you about the +effect of cooking food in different ways. We all want it cooked so that +we can eat it easily, and get the most strength from it, without wasting +any part of it. I will tell you some very good reasons for making soup +and stew out of your meat instead of cooking it in any other way.</p> + +<p><a name="roastingbaking" id="roastingbaking"></a><b>Roasting or Baking.</b>—The first is the most extravagant way of cooking +meat, as it wastes nearly one third of its substance in drippings and +steam; the second also is very wasteful, unless the meat is surrounded +with vegetables, or covered with a flour paste. When you do bake meat +without a covering of paste, put it into a hot oven at the start, to +crisp the outside and to keep in the valuable juices; you can moderate +the heat of the oven as soon as the meat is brown, and let it finish +cooking slowly by the heat of the steam which is constantly forming +inside of it. It generally takes twenty minutes to bake each pound of +meat.</p> + +<p><span class='pagenum'><a name="Page_17" id="Page_17">[Pg 17]</a></span></p><p><a name="broiling" id="broiling"></a><b>Broiling.</b>—This is another extravagant way of cooking meat, for a great +deal of the fat runs into the fire, and some nourishment escapes up the +chimney with the steam. If you must broil meat, have your fire hot and +clear, and your gridiron perfectly clean; and, unless it has a ledge to +hold the drippings, tip it towards the back of the fire, so that the fat +will burn there, and not blacken the meat as it would if the gridiron +were laid flat, and the fat could burn under the meat. Never stick a +fork into broiled meat to turn it; and do not cut it to see if it is +done; for if you do either you will let out the juice. Study the +following table, and then remember how near the time given in it comes +to cooking according to your taste. Fish will broil in from five to ten +minutes; birds and poultry in from three to fifteen minutes; +chops in from ten to fifteen minutes, and steak in from ten to twenty +minutes.</p> + +<p><a name="boilingstewing" id="boilingstewing"></a><b>Boiling and Stewing.</b>—Boiling food slowly, or stewing it gently, saves +all its goodness. After the pot once boils you cannot make its contents +cook any faster if you have fire enough under it to run a steam engine; +so save your fuel, and add it to the fire, little by little, only enough +at a time to keep the pot boiling. Remember, if you boil meat hard and +fast it will be tough and tasteless, and most of its goodness will go up +the chimney, or out of the window, with the steam. Boil the meat gently, +and keep it covered close to save the steam; it will condense on the +inside of the cover, and fall back in drops of moisture upon the meat.</p> + +<p>The following table shows how much is wasted in the different ways of +cooking we have just spoken of. Four pounds of beef waste in boiling or +stewing, about one pound of substance, but you have it all in the broth +if you have kept the pot covered tightly; in baking one pound and a +quarter is almost entirely lost unless you have plenty of vegetables in +the dripping pan to absorb and preserve it; in roasting before the fire +you lose nearly one pound and a half. Do not think you save the waste in +the shape of drippings; it is poor economy to buy fat at the price of +meat merely for the pleasure of trying it out.</p> + +<p><a name="frying" id="frying"></a><b>Frying.</b>—This is a very good method of cooking fish, and of warming cold +meat and vegetables. To fry well put into your frying pan enough fat to +cover what you mean to fry, and let it get smoking hot, but do not burn +it; then put in your food, and it will not soak fat, and will generally +be done by the time it is nicely browned. To SAUTÉ, or HALF FRY any +article, you should begin by putting in the pan enough fat to cover the +bottom, and let it get smoking hot, but not burnt before you put in the +food. This also is a good way to warm over meat, vegetables, oatmeal, or +pudding.</p> + +<p>A very good way to cook meat and vegetables together is to put them in +an earthen jar, cover it tightly, and cement the cover on with flour +paste; then bake for about four hours.</p> + +<p>If you are going to use a piece of meat cold do not cut it until it<span class='pagenum'><a name="Page_18" id="Page_18">[Pg 18]</a></span> +cools, and it will be more juicy. If the meat is salt let it cool in its +own pot liquor, for the same reason.</p> + +<p><a name="saltsmoked" id="saltsmoked"></a><b>Salt and Smoked Meats.</b>—These meats are best when they are put over the +fire in cold water, brought gradually to a boil, and then set back from +the fierce heat of the fire, so as to keep scalding hot WITHOUT BOILING; +they take longer to cook this way, but they are tender and delicious, +and very little fat is wasted.</p> + +<p><a name="seasoning" id="seasoning"></a><b>Seasoning Food.</b>—Many people have the idea that a finely flavored dish +must cost a great deal; that is a mistake; if you have untainted meat, +or sound vegetables, or even Indian meal, to begin with, you can make it +delicious with proper seasoning. One reason why French cooking is so +much nicer than any other is that it is seasoned with a great variety of +herbs and spices; these cost very little; if you would buy a few cents' +worth at a time you would soon have a good assortment. The best kinds +are Sage, Thyme, Sweet Marjoram, Tarragon, Mint, Sweet Basil, Parsley, +Bay-leaves, Cloves, Mace, Celery-seed, and onions. If you will plant the +seed of any of the seven first mentioned in little boxes on your window +sill, or in a sunny spot in the yard, you can generally raise all you +need. Gather and dry them as follows: parsley and tarragon should be +dried in June and July, just before flowering; mint in June and July; +thyme, marjoram and savory in July and August; basil and sage in August +and September; all herbs should be gathered in the sun-shine, and dried +by artificial heat; their flavor is best preserved by keeping them in +air-tight tin cans, or in tightly corked glass bottles.</p> + +<p><a name="driedcelery" id="driedcelery"></a><b>Dried Celery and Parsley.</b>—If you ever use celery, wash the leaves, +stalks, roots and trimmings, and put them in a cool oven to dry +thoroughly; then grate the root, and rub the leaves and stalks through a +sieve, and put all into a tightly corked bottle, or tin can with close +cover; this makes a most delicious seasoning for soups, stews, and +stuffing. When you use parsley, save every bit of leaf, stalk or root +you do not need, and treat them in the same way as the celery. Remember +in using parsley that the root has even a stronger flavor than the +leaves, and do not waste a bit.</p> + +<p><a name="driedherbs" id="driedherbs"></a><b>Dried Herbs.</b>—When you buy a bunch of dried herbs rub the leaves through +a sieve, and bottle them tightly until you need them; tie the stalks +together and save them until you want to make what the French call a +<i>bouquet</i>, for a soup or stew. A <i>bouquet</i> of herbs is made<span class='pagenum'><a name="Page_19" id="Page_19">[Pg 19]</a></span> by tying +together a few sprigs of parsley, thyme and two bay-leaves. The +bay-leaves, which have the flavor of laurel, can be bought at any German +grocery, or drug-store, enough to last for a long time for five cents.</p> + +<p><a name="tablesauce" id="tablesauce"></a><b>Table Sauce.</b>—There is no reason why you should not sometimes have a +nice relish for cold meat when you can make a pint of it for six cents, +so I will give you a receipt for it. Get at Washington market at the +herb stand, a bunch of TARRAGON; it will cost five cents in the summer, +when it is green and strong, and not much more in the winter; put it in +an earthen bowl, and pour on it one pint of scalding hot vinegar; cover +it and let it stand until the next day; then strain it, and put it into +a bottle which you must cork tight. Either put more hot vinegar on the +tarragon, or dry it, and save it until you want to make more; you can +make a gallon of sauce from one bunch, only every time you use it you +must let it stand a day longer.</p> + +<p><a name="celerysalt" id="celerysalt"></a><b>Celery Salt.</b>—If you mix celery root, which has been dried and grated as +above, with one fourth its quantity of salt, it makes a nice seasoning +and keeps a long time.</p> + +<p><a name="spicesalt" id="spicesalt"></a><b>Spice Salt.</b>—You can make this very nicely by drying, powdering and +mixing by repeated siftings the following ingredients: one quarter of an +ounce each of powdered thyme, bay-leaf, and pepper; one eighth of an +ounce each of marjoram and cayenne pepper; one half of an ounce +each of powdered clove and nutmeg; to every four ounces of this powder +add one ounce of salt, and keep the mixture in an air-tight vessel. One +ounce of it added to three pounds of stuffing, or forcemeat of any kind, +makes a delicious seasoning.</p> + +<p><a name="lemontincture" id="lemontincture"></a><b>Lemon and Orange Tincture.</b>—Never throw away lemon or orange peel; cut +the yellow outside off carefully, and put it into a tightly corked +bottle with enough alcohol to cover it. Let it stand until the alcohol +is a bright yellow, then pour it off, bottle it tight, and use it for +flavoring when you make rice pudding. Add lemon and alcohol as often as +you have it, and you will always have a nice flavoring.</p> + +<p><a name="vanillatincture" id="vanillatincture"></a><b>Vanilla Tincture.</b>—Make this from a broken Vanilla Bean, just as you +would make Lemon Tincture. When you make a plain rice pudding, and when +you boil rice with sweetening, put a teaspoonful of either of these +tinctures with it, and it will be very good.</p> + +<p><a name="measuring" id="measuring"></a><b>Measuring.</b>—Be careful about measuring. Do not think you can guess just +right every time; you cannot do it. One day the dinner<span class='pagenum'><a name="Page_20" id="Page_20">[Pg 20]</a></span> will be a great +deal better than another, and you will wonder why; it will be because it +is carefully seasoned and properly cooked. A good rule for seasoning +soups and stews, is half an ounce, or a level tablespoonful of salt, and +half a level teaspoonful of pepper to each quart of water; try it, if it +is right you will know how much to use; if it is not right, alter it to +suit your taste; but settle the point for once, and then you will know +what to depend upon. The following table will give you some good hints +about measuring; there are four teaspoonfuls in one tablespoon; two +tablespoonfuls in one ounce; two ounces in one wineglassful; two +wineglassfuls in one gill; two gills in one good sized cupful; two +cupfuls in one pint; two pints in one quart. One quart of sifted flour, +thrown into the measure, and shaken down, but not pressed, weighs one +pound; one quart of Indian corn meal, shaken down in the measure weighs +one pound and three ounces; one quart of fine sugar weighs one pound and +a half.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_III" id="CHAPTER_III"></a>CHAPTER III.</h2> + +<p class="center">BEVERAGES.</p> + + +<p>In my little book on "FIFTEEN CENT DINNERS," I decidedly advocate the +substitution of milk or milk and water as a drink at meal times, for tea +and coffee, on the score of economy; because milk is a food, while the +two former drinks are chiefly stimulants. They are pleasant because they +warm and exhilarate, but they are luxuries because they give no +strength; therefore their use is extravagant when we are pinched for +healthy food. It is true that when we drink them we do not feel as +hungry as we do without them. The sensation of hunger is nature's sure +sign that the body needs a new supply of food because the last has been +exhausted; the change of the nourishing qualities of food into strength +is always going on as long as any remains in the system; the use of tea, +coffee, and alcohol, hinders this change, and consequently we are less +hungry when we use them than when we do without them. Tea and coffee are +certainly important aids to the cheerfulness and comfort of home; and +when the first stage of economy, where every penny must be counted, has +passed, we do<span class='pagenum'><a name="Page_21" id="Page_21">[Pg 21]</a></span> not know of any pleasanter accessory to a meal than a cup +of good tea or coffee.</p> + +<p><a name="tea" id="tea"></a><b>Tea.</b>—The physiological action of very strong tea is marked; moderately +used it excites the action of the skin, lungs, and nervous system, and +soothes any undue action of the heart; used to excess, it causes +indigestion, nervousness, and wakefulness. No doubt its effects are +greatly modified by climate, for the Russians drink enormous quantities +of very strong, fine tea. A recent war report gives the following +account of its use in the army.</p> + +<p>"The Russian soldiers are said to live and fight almost wholly upon tea. +The Cossacks often carry it about in the shape of bricks, or rather +tiles, which, before hardening, are soaked in sheep's blood and boiled +in milk, with the addition of flour, butter and salt, so as to +constitute a kind of soup. The passion of the Russian for this beverage +is simply astonishing. In the depth of winter he will empty twenty cups +in succession, at nearly boiling point, until he perspires at every +pore, and then, in a state of excitement rush out, roll in the snow, get +up and go on to the next similar place of entertainment. So with the +army. With every group or circle of tents travels the invariable tea +kettle, suspended from a tripod; and it would be in vain to think of +computing how many times each soldier's pannikin is filled upon a halt. +It is his first idea. Frequently he carries it cold in a copper case as +a solace upon the march."</p> + +<p>Dr. Edward Smith sums up the physiological action of tea as follows:</p> + +<p>1—A sense of wakefulness.</p> + +<p>2—Clearness of mind, and activity of thought and imagination.</p> + +<p>3—Increased disposition to make muscular exertion.</p> + +<p>4—Reaction, with a sense of exhaustion in the morning following the +preceding efforts, and in proportion to them."</p> + +<p><a name="coffee" id="coffee"></a><b>Coffee.</b>—The action of coffee is so similar to that of tea that we need +not consider it separately; it will be sufficient to remark that the +chief points of difference are lessening the action of the skin, +increasing the action of the heart, and, when used very strong, aiding +digestion to some extent.</p> + +<p><a name="cocoa" id="cocoa"></a><b>Cocoa and Chocolate.</b>—Both these articles are made from the kernels of a +tropical fruit, about the size of a cucumber, the fleshy part of which +is sometimes used to produce a vinous liquor; they are produced<span class='pagenum'><a name="Page_22" id="Page_22">[Pg 22]</a></span> from +the seeds of the cocoa palm, and from a kind of ground nut. These +kernels consist of gum, starch, and vegetable oil; and are marketed as +cocoa shells, which are the husks of the kernel; cocoa nibs, which +consist of the crushed nuts; and ground cocoa, which is the kernels +ground fine.</p> + +<p>Chocolate is the finely ground powder from the kernels, mixed to a stiff +paste with sugar, and, sometimes, a little starch. It is very +nutritious; when it is difficult to digest remove from its solution the +oily cake which will collect upon the surface as it cools. It is so +nutritious that a small cake of it, weighing about two ounces, will +satisfy hunger; for that reason it is a good lunch for travellers.</p> + +<p>Both cocoa and chocolate are very nutritious, and are free from the +reactionary influences of tea and coffee. Let us count the cost of these +beverages, and see which is the best for us.</p> + +<p><a name="teacost" id="teacost"></a>One quart of weak tea can be made from three teaspoonfuls, or half an +ounce, of tea, (which cost at least one cent;) we must have for general +use a gill of milk, (at one cent,) and four teaspoonfuls or one ounce of +sugar, (at one cent); thus if we use only the above quantities of milk +and sugar, one quart of tea costs three cents; if we increase them it +will cost more.</p> + +<p><a name="coffeecost" id="coffeecost"></a>One quart of weak coffee can be made from one ounce, or two +tablespoonfuls of coffee, (at a cost of two cents;) two tablespoonfuls +or ounces of sugar, (two cents,) and a half a pint of milk, (two cents;) +the total cost six cents.</p> + +<p><a name="cocoacost" id="cocoacost"></a>One quart of cocoa can be made from two ounces, or eight tablespoonfuls +of cocoa shells, (which cost two cents,) with half a pint of milk, and +an ounce of sugar, (at four cents more;) we have a quart of good, +nutritious drink at six cents. It is all the better if the shells are +boiled gently two or three hours. Of course the nibs, or crushed cocoa, +and chocolate, will both produce a correspondingly nutritious beverage.</p> + +<p><a name="beer" id="beer"></a><b>Beer.</b>—Very poor families sometimes spend every day for beer enough to +buy them a good, wholesome meal, because they think it makes them +strong. Beer, like all other liquors, is of no value whatever in making +strength; it only nerves you up to spend all you can muster under the +excitement it causes, and then leaves you weaker than before. What you +need when you crave liquor is a good, warm meal. The best doctors say +that a man cannot drink more than about<span class='pagenum'><a name="Page_23" id="Page_23">[Pg 23]</a></span> a pint and a half of beer a day +without injuring his health; and that healthy people, during youth and +middle age, do not need it at all. Let it, and all other liquors alone +entirely, and you will be better off in health and purse.</p> + +<p><a name="beernursing" id="beernursing"></a><b>Beer for Nursing Women.</b>—It is generally believed that women who drink +malt liquor are able to nurse children to greater advantage than those +who do not use it. The fact is that while the quantity of milk may be +increased, its nourishing quality will be impaired. There may be more +milk for the child, but it will be poor. The effect of all malt liquors +is to promote the secretion of the fluids of the body, but not to enrich +them. Do not drink beer for the sake of your child, but try milk, or +milk and water instead, and see if after a fair trial you do not have +plenty for the baby, and if it does not grow strong and fat. If milk +does not agree with you, or you cannot afford it, use barley water; it +will not only give you plenty of milk, but it will nourish you as well +as the baby. You will get from it all the nourishment that you may fancy +you get from malt liquor, with this advantage: in the barley water you +will get all the nutriment of the grain unchanged, while in the form of +beer the fermentation has destroyed part of it. The following is a good +receipt:</p> + +<p><a name="barleywater" id="barleywater"></a><b>Barley Water.</b>—Thoroughly wash two ounces of pearl barley, (which costs +less than two cents,) to remove any musty or bad flavor, put it over the +fire in two quarts of cold water, and boil it until it is reduced to one +quart; then strain it, cool it, and drink it whenever you are thirsty. A +little sugar can be used without hurting the baby.</p> + +<p><a name="milk" id="milk"></a><b>Milk.</b>—I have already said that milk is the most perfect food; we will +now see what it is made of, and how it nourishes the body; and then we +can understand how necessary it is to have it pure. The elements of milk +which strengthen the whole body are the solid parts that separate in the +form of curd when it begins to turn sour; the whey contains the salts +and phosphates which strengthen the brain, bones, and digestive organs; +the cream is the part which makes us fat. When we remember that cheese +is made from the curd of milk we can see why it is so valuable as food, +and why a meal of black or brown bread and cheese will satisfy a hungry +man.</p> + +<p>Try to afford at least a quart of good milk every day. It can be bought +in New York now for seven or eight cents a quart; and if the<span class='pagenum'><a name="Page_24" id="Page_24">[Pg 24]</a></span> children +have plenty of seconds bread, or oatmeal porridge, and a cup of milk, at +meal times, they will be strong and rosy.</p> + +<p>Skim-milk, butter-milk, and whey, are all excellent foods, and far +better drinks than beer or whiskey. Make a plain pudding now and then, +with skim-milk, adding an ounce of suet to restore its richness. If the +milk has turned a little sour add lime water to it, in the proportion of +four tablespoonfuls of the lime water to a quart. If the lime water is +added before the milk begins to turn it will help keep it fresh. The +following is a good receipt for making lime water:</p> + +<p><a name="limewater" id="limewater"></a><b>Lime Water.</b>—Slack four ounces of quick lime with a little water, and +gradually add enough water to make a gallon in all; let it stand three +hours, then bottle it in glass-stoppered bottles, putting a portion of +the undissolved lime in each bottle; when you want to use some, pour off +the clear fluid from the top.</p> + +<p>Children should never have tea, coffee, or liquor; all these drinks hurt +them; give them milk, or milk and water; or pure water, if you cannot +afford milk. But you had better scant their clothes than their supply of +milk. If you have to limit the supply of food, deny them something else, +but give them plenty of bread and scalded milk, and you can keep them +healthy.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_IV" id="CHAPTER_IV"></a>CHAPTER IV.</h2> + +<p class="center">BREAD, MACARONI, AND RICE.</p> + + +<p><a name="compbread" id="compbread"></a>Homemade bread is healthier, satisfies hunger better, and is cheaper +than bakers' bread. Make bread yourself if you possibly can. Use +"middlings" if you can possibly get them; they contain the best elements +of wheat. "Household Flour" has similar qualities, but is sometimes made +from inferior kinds of wheat. Both are darker and cheaper than fine +white flour; and bread made from them takes longer to "rise" than that +made from fine flour. Bakers' bread is generally made from poor flour +mixed with a little of the better sort; or with a little alum, which +added to the wheat grown in wet seasons, keeps the bread from being +pasty and poor in taste.</p> + +<p>The prices of bakers' bread upon the streets in the eastern and<span class='pagenum'><a name="Page_25" id="Page_25">[Pg 25]</a></span> western +parts of the city are as follows: ordinary white bread, five cent loaf +weighs three quarters of a pound: six cent loaf weighs fourteen ounces: +eight cent loaf weighs one pound and ten ounces; black bread, two eight +cent loaves weigh, respectively, one pound eight, and one pound ten +ounces; fine French bread, eight cent loaf weighs three quarters of a +pound; in the French quarter a six cent loaf weighs one pound. We advise +the purchase of new flour in preference to old, because, unless flour is +cooled and dried before it is packed, the combined action of heat and +dampness destroys its gluten, and turns it sour; gluten is the nutritive +part of the flour, that which makes it absorb water, and yield more +bread. If you do not have a good oven, your bread can be baked at the +baker's for about a cent a loaf. When bread is made too light it is +tasteless, and lacks nourishment, because the decay caused in the +elements of the flour used to make it by the great quantity of yeast +employed, destroys the most nutritious parts of it. A pint of milk in a +batch of four loaves of bread gives you a pound more bread of better +quality, and helps to make it moist. Scalded skim milk will go as far as +fresh whole milk, and you can use the cream for some other dish. One +pound of pea-meal, or ground split-peas, added to every fourteen pounds +of flour used for bread increases its nourishment, and helps to satisfy +hunger.</p> + +<p>Keep your bread in a covered earthen jar; when it is too stale to eat, +or make into bread broth, dry it in a cool oven, or over the top of the +fire, roll it with a rolling-pin, sift it through a sieve, and save the +finest crumbs to roll fish or chops in for frying, and the largest for +puddings. If a whole loaf is stale put it into a tight tin can, and +either steam it, or put it into a moderately warm oven for half an hour; +it will then be as good as fresh bread to the taste, and a great deal +more healthy.</p> + +<p>A good allowance of bread each day is as follows: for a man two pounds, +costing six cents; for boys and women one pound and a half, costing five +cents; for children a pound each, costing three cents.</p> + +<p><a name="bread" id="bread"></a><b>Homemade Bread.</b>—Put seven pounds of flour into a deep pan, and make a +hollow in the centre; into this put one quart of lukewarm water, one +tablespoonful of salt, one teaspoonful of sugar, and half a gill of +yeast; have ready three pints more of warm water, and use as much of it +as is necessary to make a rather soft dough, mixing and kneading it well +with both hands. When it is smooth and shining<span class='pagenum'><a name="Page_26" id="Page_26">[Pg 26]</a></span> strew a little flour +upon it, lay a large towel over it folded, and set it in a warm place by +the fire for four or five hours to rise; then knead it again for fifteen +minutes, cover it with the towel, and set it to rise once more; then +divide it into two or four loaves, and bake it in a quick oven. This +quantity of flour will make eight pounds of bread, and will require one +hour's baking to two pounds of dough. It will cost about thirty cents, +and will last about two days and a half for a family of six. In cold +weather, the dough should be mixed in a warm room, and not allowed to +cool while rising; if it does not rise well, set the pan containing it +over a large vessel of boiling water; it is best to mix the bread at +night, and let it rise till morning, in a warm and even temperature.</p> + +<p><a name="ricebread" id="ricebread"></a><b>Rice Bread.</b>—Simmer one pound of rice in three quarts of water until the +rice is soft, and the water evaporated or absorbed; let it cool until it +is only luke-warm; mix into it nearly four pounds of flour, two +teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until +it is smooth and shining, let it rise before the fire, make it up into +loaves with the little flour reserved from the four pounds, and bake it +thoroughly. It will cost about twenty-five cents, and make more than +eight pounds of excellent bread.</p> + +<p><a name="potatobread" id="potatobread"></a><b>Potato Bread.</b>—Take good, mealy boiled potatoes, in the proportion of +one-third of the quantity of flour you propose to use, pass them through +a coarse sieve into the flour, using a wooden spoon and adding enough +cold water to enable you to pass them through readily; use the proper +quantity of yeast, salt, and water, and make up the bread in the usual +way. It will cost about twenty-four cents if you use the above +quantities, and give you eight pounds or more of good bread.</p> + +<p><a name="pulledbread" id="pulledbread"></a><b>Pulled Bread.</b>—Take from the oven an ordinary loaf of bread when it is +about <i>half baked</i>, and with the fingers, <i>while it is yet hot</i>, pull it +apart in egg-sized pieces of irregular shape; throw them upon tins, and +bake them in a slow oven to a rich brown color. This bread is excellent +to eat with cheese or wine. An ordinary sized loaf, costing about three +cents makes a large panful.</p> + +<p><a name="biscuit" id="biscuit"></a><b>Bread made with Baking Powder.</b>—Where bread is made with baking powder +the following rules should be closely observed: if any shortening be +used, it should be rubbed into the flour before it is wet; <i>cold</i> water +or sweet milk should always be used to wet it, and the dough should be +kneaded immediately, and only long enough to thoroughly<span class='pagenum'><a name="Page_27" id="Page_27">[Pg 27]</a></span> mix it and form +it in the desired shape; it should then be placed in a well-heated oven +and baked quickly—otherwise the carbonic acid gas will escape before +the expanded cells are fixed in the bread, and thus the lightness of the +loaf will be impaired.</p> + +<p><a name="breakfastrolls" id="breakfastrolls"></a><b>Breakfast Rolls.</b>—Mix well by sifting together half a pound of flour, +(cost two cents,) a heaping teaspoonful of baking powder, a level +teaspoonful of salt, and a heaping teaspoonful of sugar, (cost one +cent;) rub into a little of the above one ounce of lard, (cost one +cent,) mix it with the rest of the flour, and quickly wet it up with +enough cold milk to enable you to roll it out about half an inch thick, +(cost two cents;) cut out the dough with a tin shape or with a sharp +knife, in the form of diamonds, lightly wet the top with water, and +double them half over. Put them upon a tin, buttered and warmed, and +bake them in a hot oven. This receipt will cost about six cents, and +will make about nine good sized rolls.</p> + +<p><a name="teabiscuit" id="teabiscuit"></a><b>Tea Biscuit.</b>—Mix as above, using the same proportions, and cutting out +with a biscuit-cutter; when they are baked, wash them over with cold +milk, and return them to the oven for a moment to dry. The cost is the +same.</p> + +<p><a name="macaroni" id="macaroni"></a><b>Macaroni.</b>—This is a paste made from the purest wheat flour and water; +it is generally known as a rather luxurious dish among the wealthy; but +it should become one of the chief foods of the people, for it contains +more gluten, or the nutritious portion of wheat, than bread. It is one +of the most wholesome and economical of foods, and can be varied so as +to give a succession of palatable dishes at a very small cost. The +imported macaroni can be bought at Italian stores for about fifteen +cents a pound; and that quantity when boiled yields nearly four times +its bulk, if it has been manufactured for any length of time. Good +macaroni is yellow or brownish in color; white sorts are always poor. It +should never be soaked or washed before boiling, or put into cold or +lukewarm water; wipe it carefully, break it in whatever lengths you want +it, and put it into boiling water, to every quart of which half a +tablespoonful of salt is added; you can boil an onion with it if you +like the flavor; as soon as it is tender enough to yield easily when +pressed between the fingers, drain it in a colander, saving its liquor +for the next day's broth, and lay it in cold water until you want to use +it. When more macaroni has been boiled than is used it can be kept +perfectly good by laying it in fresh water, which must be changed every +day.<span class='pagenum'><a name="Page_28" id="Page_28">[Pg 28]</a></span> After boiling the macaroni as above, you can use it according to +any of the following directions. Half a pound of uncooked macaroni will +make a large dishful.</p> + +<p><a name="macaronifarmers" id="macaronifarmers"></a><b>Macaroni, Farmers' Style.</b>—Boil half a pound of macaroni as above, and +while you are draining it from the cold water, stir together over the +fire one ounce each of butter and flour, and as soon as they bubble +gradually pour into the sauce they make, a pint of boiling water, +beating it with a fork or egg whip until it is smooth; season it with a +level teaspoonful of salt and a level saltspoonful of pepper, and put +the macaroni in it to heat; then cut an onion in small shreds, and brown +it over the fire in a very little fat; when both are done dish the +macaroni, and pour the onion out of the frying pan upon it. It is +excellent; and ten cents will cover the cost of all of it.</p> + +<p><a name="macaronibroth" id="macaronibroth"></a><b>Macaroni with Broth.</b>—Put half a pound of macaroni, boiled as above and +washed in cold water, over the fire with any kind of broth, or one pint +of cold gravy and water; season it to taste with pepper and salt, and +let it heat slowly for an hour, or less if you are in a hurry; then lay +it on a flat dish, strew over it a few bread crumbs, which you will +almost always have on hand if you save all the bits I speak of in the +article on BREAD; then set the dish in the oven, or in front of the fire +to brown. It will cost less than ten cents, and be delicious and very +hearty.</p> + +<p><a name="macaroniwhite" id="macaroniwhite"></a><b>Macaroni with White Sauce.</b>—Warm half a pound of macaroni, boiled and +washed in cold water, as above, in the following sauce, and use it as +soon as it is hot. Stir together over the fire one ounce each of butter +and flour, pouring in one pint of boiling water and milk, as soon as the +butter and flour are mixed; season it with salt and pepper to taste, and +put the macaroni into it. This dish costs less than ten cents, and is +very good and wholesome.</p> + +<p><a name="macaronicheese" id="macaronicheese"></a><b>Macaroni with Cheese.</b>—Boil half a pound of macaroni, as above, put into +a pudding dish in layers with quarter of a pound of cheese, (cost four +cents,) grated and mixed between the layers; season it with pepper and +salt to taste; put a very little butter and some bread crumbs over it, +and brown it in the oven. It will make just as hearty and strengthening +a meal as meat, and will cost about twelve cents.</p> + +<p><a name="macaronimilanaise" id="macaronimilanaise"></a><b>Macaroni Milanaise Style.</b>—Have ready some sauce, made according to the +receipt for <i>Tomato Sauce</i> given below, or use some fresh tomatoes +passed through a sieve with a wooden spoon, and highly sea<span class='pagenum'><a name="Page_29" id="Page_29">[Pg 29]</a></span>soned, and +two ounces of grated cheese; put half a pound of imported Italian +macaroni, (cost eight cents,) in three quarts of boiling water, with two +tablespoonfuls of salt, one saltspoonful of pepper, and a teaspoonful of +butter, (cost one cent;) boil rapidly for about twenty minutes, then +drain it in a colander, run plenty of cold water from the faucet through +it, and lay it in a pan of cold water until you are ready to use it. Put +into a sauce-pan one gill of tomato sauce, (cost two cents,) one ounce +of butter, (cost two cents,) and one gill of any meat gravy free from +fat, and stir until they are smoothly blended: put a half inch layer of +macaroni on the bottom of a dish, moisten it with four tablespoonfuls of +the sauce, sprinkle over it half an ounce of the grated cheese; make +three other layers like this, using all the macaroni, cheese, and sauce, +and brown the macaroni in a hot oven for about five minutes; serve it +hot. It will cost about thirteen cents.</p> + +<p><a name="macaronitomato" id="macaronitomato"></a><b>Macaroni with Tomato Sauce.</b>—Boil half a pound of macaroni as already +directed, and lay it in cold water. Make a tomato sauce as follows, and +dress the macaroni with it, using only enough to moisten it, and +sprinkling the top with an ounce of grated cheese, (cost one cent;) +serve it hot.</p> + +<p><a name="tomatosauce" id="tomatosauce"></a><b>Tomato Sauce.</b>—Boil together for one hour quarter of a can of tomatoes, +or six large fresh ones, (cost five cents,) one gill of broth of any +kind, one sprig of thyme, one sprig of parsley, three whole cloves, +three peppercorns, and half an ounce of onion sliced; (cost two cents;) +rub them through a sieve with a wooden spoon, and set the sauce to keep +hot; mix together over the fire one ounce of butter, and half an ounce +of flour, (cost two cents,) and when smooth incorporate with the tomato +sauce. The cost of the tomato sauce will be about ten cents, and of the +entire dish about eighteen cents. If you do not wish to use all the +tomato sauce, and you do not need to, save it to use with fried chops of +any kind.</p> + +<p><a name="rice" id="rice"></a><b>Rice.</b>—Rice is largely composed of starch, and for that reason is less +nutritious than flour, oatmeal, Indian meal, or macaroni; but it is a +wholesome and economical food when used with a little meat broth, +drippings, or molasses. It is a very safe food for children, especially +if used with a little molasses. The following is an excellent supper +dish.<span class='pagenum'><a name="Page_30" id="Page_30">[Pg 30]</a></span></p> + +<p><a name="ricepanada" id="ricepanada"></a><b>Rice Panada.</b>—Boil half a pound of rice, (which costs five cents,) +quarter of a pound of suet, (at two cents,) with one tablespoonful of +salt, and one of sugar, (cost one cent,) fast in boiling water for +fifteen minutes; meantime mix half a pound of flour, (cost two cents,) +gradually with one quart of water, and one gill of molasses, (cost two +cents;) stir this into the boiling rice, and boil it for about five +minutes; this makes a nice supper of over five pounds of good, +nutritious food for twelve cents.</p> + +<p><a name="boiledrice" id="boiledrice"></a><b>Boiled Rice.</b>—Another good dish of rice for supper can be made as +follows. Wash half a pound of rice (cost five cents,) throw it into one +quart of boiling water, containing two teaspoonfuls of salt, and boil it +fast ten minutes; drain it in a colander, saving the water to use with +broth next day; meantime just grease the pot with sweet drippings, put +the rice back in it, cover it, and set it on a brick on the top of the +stove, or in a cool oven, and let it stand ten minutes to swell; be +careful not to burn it. The addition of a very little butter, sugar, +molasses, nutmeg, lemon juice, or salt and pepper, will give it +different flavors; so that you can vary the taste, and have it often +without getting tired of it, and it need never cost you over seven +cents.</p> + +<p><a name="ricemilanaise" id="ricemilanaise"></a><b>Rice, Milanaise Style.</b>—Fry one ounce of butter, (cost two cents,) light +brown; put into it half a pound of rice, (cost five cents,) well picked +over, <i>but not washed</i>, and one ounce of onion, chopped fine; stir and +brown for about five minutes, then add a pint of gravy from meat, season +with a level teaspoonful of salt, quarter that quantity of pepper, and +as much cayenne as you can take on the point of a very small pen-knife +blade; the onion and seasoning will cost less than two cents; stew +gently for fifteen minutes, stirring occasionally to prevent burning, +and serve as soon as the rice is tender. This makes a palatable dish for +about ten cents.</p> + +<p><a name="ricejapanese" id="ricejapanese"></a><b>Rice, Japanese Style.</b>—Put half a pound of well washed rice into a +double kettle, with one pint of milk or water, one heaping teaspoonful +of salt, and quarter of a medium sized nutmeg grated; boil it until +tender, about forty minutes; if it seems very dry add a little more +liquid, taking care not to have it sloppy when it is cooked. When milk +is used it may be served with milk and sugar as a breakfast or tea dish; +when water takes the place of milk, the addition of an ounce of butter, +and half a saltspoonful of pepper makes a nice dinner dish of it.<span class='pagenum'><a name="Page_31" id="Page_31">[Pg 31]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_V" id="CHAPTER_V"></a>CHAPTER V.</h2> + +<p class="center">SOUP.</p> + + +<p><a name="nutsoup" id="nutsoup"></a>The value of soup as food cannot be overestimated.</p> + +<p>In times of scarcity and distress, when the question has arisen of how +to feed the largest number of persons upon the least quantity of food, +the aliment chosen has always been soup. There are two reasons for this: +first, by the addition of water to the ingredients used we secure the +aid of this important agent in distributing nutrition equally +throughout the blood, to await final absorption; and, second, we gain +that sense of repletion so necessary to the satisfaction of hunger—the +fact being acknowledged that the sensation we call hunger is often +allayed by the presence of even innutritious substances in the stomach.</p> + +<p><a name="generalsoup" id="generalsoup"></a>Good soup is literally the juice of any ingredient from which it is +made—the extract of the meat, grains, or vegetables composing it. The +most economical of soups, eaten with bread, will satisfy the hunger of +the hardest worker. The absolute nutritive value of soup depends, of +course, upon its ingredients; and these can easily be chosen in +reference to the maintenance of health. For instance, the pot-liquor in +which meat has been boiled needs only the addition of a few dumplings or +cereals, and seasoning, to form a perfect nutriment. That produced from +skin and bones can be made equally palatable and nutritious by boiling +with it a few vegetables and sweet herbs, and some rice, barley, or +oatmeal. Even the gelatinous residue produced by long-continued boiling, +without the presence of any foreign matter, is a useful emollient +application to the inflamed mucous surfaces in some diseases, while it +affords at the same time the degree of distention necessary to prevent +flatulency.</p> + +<p>The time required to make the most palatable and nutritious soup is +short. Lean meat should be chopped fine, placed in cold water, in the +proportion of a pint to each pound, slowly heated, and thoroughly +skimmed. Five minutes' boiling will extract from the meat every particle +of its nutriment and flavor. The liquor can then be strained off,<span class='pagenum'><a name="Page_32" id="Page_32">[Pg 32]</a></span> +seasoned, and eaten with bread, biscuit, or vegetables. Peas or beans +boiled and added to the soup make it the most perfect food for +sustaining health and strength. It is the pure juice of the meat and +contains all its savory and life-giving principles.</p> + +<p>If your family is large, it will be well for you to keep a clean +saucepan, or pot on the back of the stove to receive all the clean +scraps of meat, bones, and remains of poultry and game, which are found +in every kitchen; but vegetables should not be put into it, as they are +apt to sour. The proper proportions for soup are one pound of meat and +bone to one and a half quarts of cold water; the meat and bones to be +well chopped and broken up, and put over the fire in cold water, being +brought slowly to a boil, and carefully skimmed as often as any scum +rises; and being maintained at a steady boiling point from two to six +hours, as time permits; one hour before the stock is done, add to it one +carrot and one turnip pared, one onion stuck with three cloves, and a +bouquet of sweet herbs.</p> + +<p>When soup is to be boiled six hours you must allow two quarts of water +to every pound of meat, and you must see that the pot boils slowly and +regularly, and is well skimmed. When you want to keep soup from one meal +to another, or over night, you must pour it into an earthen pot, or +bowl, because it will turn by being allowed to remain in the metal pot.</p> + +<p>I shall give you first some receipts for making soups without meat, and +then some of the cheapest meat soups I have tried. The first is very +cheap and nutritious, and should be served at meals where no meat is to +be used; bread, and a cheap pudding, will be sufficient to use with it.</p> + +<p><a name="scotchbroth" id="scotchbroth"></a><b>Scotch Broth without Meat.</b>—Steep four ounces of pearl barley, (cost +three cents,) over night in cold water, and wash it well in fresh water; +cut in dice half an inch square, six ounces of yellow turnip, six ounces +of carrot, four ounces of onion, two ounces of celery, or use in its +place quarter of a saltspoonful of celery seed, (cost of all about one +cent,) put all these into two and a half quarts of boiling water, season +with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as +much cayenne as you can take up on the point of a very small pen-knife +blade, (cost one cent;) boil slowly for two hours; then stir in quarter +of a pound of oatmeal, (cost two cents,) mixed to a smooth batter with +cold water, see if seasoning be correct, add two or three<span class='pagenum'><a name="Page_33" id="Page_33">[Pg 33]</a></span> grates of +nutmeg, and boil half an hour. Meantime, cut two slices of bread, (cost +one cent,) in half inch dice, fry light brown in hot fat, (cost two +cents,) and lay the bits in the soup tureen; when the soup is ready pour +it over them, and serve. This soup, which costs only about ten cents, is +palatable as well as economical.</p> + +<p><a name="peasoup" id="peasoup"></a><b>Pea Soup.</b>—Use half a pint, or seven ounces of dried peas, (cost three +cents,) for every two quarts of soup you want. Put them in three quarts +of cold water, after washing them well; bring them slowly to a boil; add +a bone, or bit of ham, if you have it to spare, one turnip, and one +carrot peeled, one onion stuck with three cloves, (cost three cents,) +and simmer three hours, stirring occasionally to prevent burning; then +pass the soup through a sieve with the aid of a potato-masher, and if it +shows any sign of settling stir into it one tablespoonful each of butter +and flour mixed together dry, (cost two cents;) this will prevent +settling; meantime fry some dice of stale bread, about two slices, cut +half an inch square, in hot fat, drain them on a sieve, and put them in +the bottom of the soup tureen in which the pea soup is served; or cut +some bits of very hard stale bread, or dry toast, to use instead of the +fried bread. By the time the soup is done it will have boiled down to +two quarts, and will be very thick and good. This receipt will cost you +about ten cents.</p> + +<p><a name="thickpeasoup" id="thickpeasoup"></a><b>Thick Pea Soup.</b>—Fry one sliced onion, (cost half a cent,) in one ounce +of suet or drippings, (cost half a cent,) using an iron pot to fry it +in; as soon as it is brown, put into the same pot, three quarts of cold +water, one pint, or fourteen ounces of well washed peas, (cost five +cents,) and boil as above; this quantity of peas does not need any +crusts in the soup; it will be thick enough; but bread may be eaten with +it, if you want it. This soup costs six cents.</p> + +<p><a name="beansoup" id="beansoup"></a><b>Bean Soup.</b>—For this, use the receipt for pea soup, using beans instead +of peas; the cost will be about the same.</p> + +<p><a name="lentilsoup" id="lentilsoup"></a><b>Lentil Soup.</b>—For two quarts of soup half a pint of yellow lentils, +(cost five cents,) washed, and put to boil in three pints of cold water, +with one cents' worth of soup greens, and boiled gently until the +lentils are soft enough to break between the fingers; every half hour a +gill of cold water should be added, and the lentils again raised to a +boiling point, until they are done; they should then be passed through a +sieve with a wooden spoon, using enough of the liquor to make them pass +easy, and mixed with the rest of the soup; it should be seasoned with<span class='pagenum'><a name="Page_34" id="Page_34">[Pg 34]</a></span> +salt and pepper, and is then ready to simmer for half an hour, and serve +hot, with dice of fried bread half an inch square, like those used for +pea soup, or with bits of stale bread. A plentiful dinner of lentil soup +and bread costs only about ten cents.</p> + +<p><a name="onionsoup" id="onionsoup"></a><b>Onion Soup.</b>—Chop half a quart of onions, (cost three cents,) fry them +brown, in a large saucepan, with two ounces of drippings, stirring until +they are well browned, but not burned; then stir in half a pound, or a +little less, of oatmeal, (cost three cents,) add three quarts of water, +and season to taste with pepper and salt; (the drippings and seasoning +cost one cent;) while the soup is boiling, which must be for about +twenty minutes, with occasional stirring, toast a third of a six cent +loaf of bread, cut it in half inch bits, lay it in the soup tureen; and, +when the soup is ready pour it on the toast. The soup will cost about +ten cents, and is extremely nourishing.</p> + +<p><a name="spinachsoup" id="spinachsoup"></a><b>Spinach Soup.</b>—Put one quart of spinach, (cost five cents,) to boil in a +large pot, full of boiling water, well salted with two tablespoonfuls of +salt; cover until it boils up once; then remove the cover, and with a +wooden spoon press the spinach under water as fast as it rises to the +surface; boil it steadily only until it is tender; then drain it; run +plenty of cold water from the faucet over it, while it is still in the +colander; drain it again, chop it fine, and pass it through a kitchen +sieve with the aid of a wooden spoon; boil one quart of milk, (cost +eight cents,) and one quart of water; add the spinach to it, thicken it +by stirring in two tablespoonfuls of corn starch dissolved in cold milk; +season it with one teaspoonful of salt, quarter of a saltspoonful of +white pepper, and the same of nutmeg; (cost of seasoning one cent,) and +serve it as soon as it boils up. It costs only fifteen cents, and is +delicious.</p> + +<p>Soup can be made from any green vegetable or herb in the same way.</p> + +<p><a name="vegetablesoup" id="vegetablesoup"></a><b>Vegetable Soup.</b>—The following is the receipt given by the celebrated +FRANCATELLI for a cheap vegetable soup: Put six quarts of water to boil +in a large pot with quarter of a pound of suet, or two ounces of +drippings, (cost about two cents,) season it with a level tablespoonful +of salt, half a teaspoonful of pepper, and a few sprigs of parsley and +dried herbs, (cost of seasoning one cent;) while it is boiling prepare +about ten cents' worth of cabbage, turnips, beans, or any cheap +vegetables in season; throw them into the boiling soup, and when they<span class='pagenum'><a name="Page_35" id="Page_35">[Pg 35]</a></span> +have boiled up thoroughly, set the pot at the side of the fire, where it +will simmer, for about two hours. Then take up some of the vegetables +without breaking, and use them with any gravy you may have on hand, or +with quarter of a pound of bacon, (cost four cents,) sliced and fried, +for the bulk of the meal; the soup after being seasoned to taste can be +eaten with bread, at the beginning of the meal, the whole of which can +be provided for about twenty cents.</p> + +<p><a name="vegetableporridge" id="vegetableporridge"></a><b>Vegetable Porridge.</b>—Pare and slice thin ten cents' worth of carrots, +turnips, onions, and parsnips, and put them into three quarts of water, +with a few sprigs of parsley and dried herbs; season them with half a +tablespoonful of salt, and quarter of a teaspoonful of pepper, and let +them boil till very soft, two hours or more; then rub them all through a +colander, return the porridge to the pot, and set it over the fire to +heat, stirring it to prevent burning. Use it with bread; it will cost +about fifteen cents for enough for a hearty meal.</p> + +<p><a name="ricemilk" id="ricemilk"></a><b>Rice Milk.</b>—Put half a pound of well-washed rice into two quarts of +boiling water, with two ounces of sweet drippings, a teaspoonful of +salt, and a bit of cinnamon, or lemon peel, and let all boil gently +about an hour; then add one quart of milk, and stir the rice for about +ten minutes. A little sugar or molasses may be added if you want it +sweet. It makes an excellent breakfast or supper dish, and costs about +fifteen cents.</p> + +<p><a name="fishsoup" id="fishsoup"></a><b>Fish Soup.</b>—Make this soup from any rich, glutinous fish, such as cod's +head, halibut neck, flounders, skate, or any cheap fish which is in +season, and which you can buy for five or six cents a pound. Chop one or +two onions, fry them in a pot with two ounces of drippings, till light +brown; season with a level tablespoonful of salt, half a teaspoonful of +pepper, and a teaspoonful of sweet herbs of any kind, then add two +quarts of hot water, and let all boil for ten minutes; meantime mix +quarter of a pound of oatmeal with one pint of cold water, and wash and +cut in two-inch pieces about two pounds of fish; when the soup has +boiled ten minutes, put the fish into it, and carefully stir in the +oatmeal; let it boil twenty minutes, stirring occasionally to prevent +burning; it will then be ready to use. The seasoning, drippings, and +oatmeal, will cost about five cents, and the fish ten more; with the +addition of bread and potatoes, say five cents' worth of either, it +makes an excellent meal, costing about twenty cents.</p> + +<p><a name="fishchowder" id="fishchowder"></a><b>Fish Chowder.</b>—Fry together in the bottom of a saucepan four<span class='pagenum'><a name="Page_36" id="Page_36">[Pg 36]</a></span> ounces of +salt pork and two onions sliced; when brown season with a teaspoonful of +sweet herbs, and a very little salt and pepper; meantime peel and slice +half a dozen medium-sized potatoes, and lay them in cold water; and cut +in small slices two pounds of any fish which costs about five cents per +pound; when the onions and pork are brown, put the potatoes and fish +upon them in layers, seasoning with a level tablespoonful of salt, and +half a teaspoonful of pepper; pour over all cold water enough to cover +the ingredients, and let them cook twenty minutes after they begin to +boil; soak half a pound of sea-biscuit in cold water, and when the +chowder is nearly done lay them on it, and pour over them half a pint of +milk; in five minutes the chowder will be ready to use. The onions, +pork, and seasoning will cost five cents; the potatoes, crackers and +milk five more; and the fish ten cents; total for two quarts of good +chowder twenty cents.</p> + +<p><a name="muttonbroth" id="muttonbroth"></a><b>Mutton Broth.</b>—Put two pounds of a jointed neck of mutton, (cost twelve +cents,) in two and a half quarts of cold water, and let it boil slowly; +skim it carefully, season it with a level tablespoonful of salt, half a +teaspoonful of pepper, and the same of sweet herbs; then add one quart +of yellow turnips, peeled and quartered, (cost three cents,) and four +ounces of well washed pearl barley, (cost two cents,) and boil about an +hour longer, or until the turnips and barley are tender. Take up the +meat on a platter, lay the turnips around it, and pour the broth and +barley into a soup tureen. The broth, meat and vegetables will cost +seventeen cents, and will make a good dinner with the addition of bread; +or you can use the mutton and turnips for one meal, and keep the broth +and barley for another.</p> + +<p><a name="vealbroth" id="vealbroth"></a><b>Veal Broth.</b>—Make this as you would the mutton broth, using a knuckle of +veal, (which costs ten cents,) instead of the neck of mutton, and a +quarter of a pound of rice, (which costs two or three cents,) instead of +barley; omit the turnips. You will have a good, nutritious, broth for +about thirteen cents.</p> + +<p><a name="whitebroth" id="whitebroth"></a><b>White Broth.</b>—Cut two pounds of the neck of veal, (cost twelve cents,) +in cutlets, and put it in a sauce pan with two ounces of salt pork, +(cost two cents,) a level tablespoonful of salt, half a teaspoonful of +pepper, one onion chopped, six whole cloves, and half a pint of water; +(the seasoning will cost about one cent;) boil these ingredients for ten +minutes, stirring often enough to prevent burning, then add two and a +half quarts of hot water, and skim the broth thoroughly as soon<span class='pagenum'><a name="Page_37" id="Page_37">[Pg 37]</a></span> as it +boils up; let it simmer for half an hour, when take up the meat, +reserving it for stew, strain the broth, let it boil up again, and then +put into it a quarter of a pound of macaroni, (cost four cents,) and +boil it for half an hour longer. While it is boiling put the meat with +half a quart of peeled and quartered potatoes, (cost two cents,) a +teaspoonful of salt, and a pint of boiling water into a sauce pan and +let them cook as long as the macaroni. Serve the stew by itself, and the +broth and macaroni in a soup tureen. With bread these two dishes make a +good dinner, at a cost of about twenty-five cents. You can sometimes use +rice or dumplings instead of macaroni.</p> + +<p><a name="creamsoup" id="creamsoup"></a><b>Cream Soup.</b>—Proceed as for white broth, using the meat for a stew, +skimming all the fat off the broth, and then adding to it two +tablespoonfuls of flour mixed smooth with half a pint of milk; when the +milk and flour are mixed smooth pour into them a gill of the boiling +broth, and then add them to the soup; see if the seasoning is right, and +boil it ten minutes, stirring it to prevent burning; during this time +toast a few slices of stale bread, cut them in dice, and put them in the +soup tureen; when the soup is ready pour it over the toast, take up the +stew on another dish, and serve both together. They make a good dinner +for about twenty-five cents.</p> + +<p><a name="beefbroth" id="beefbroth"></a><b>Beef Broth.</b>—Put two pounds of lean beef from the neck, (cost twelve +cents,) in two and a half quarts of cold water to boil; skim as soon as +it boils, and add a level tablespoonful of salt, half a teaspoonful of +pepper, quarter of a nutmeg grated, a few sweet herbs, and half a dozen +cloves; (cost of seasoning two cents;) boil gently for one hour. At the +end of quarter of an hour make as follows some</p> + +<p><a name="norfolkdumplings" id="norfolkdumplings"></a><b>Norfolk Dumplings.</b>—Mix by sifting together one pound of flour, one +teaspoonful of salt, and two of baking-powder, (cost three cents;) make +into a soft dough with one egg, half a pint of milk and a very little +water, (cost four cents,) and drop them by the tablespoonful in the +soup; be careful that the pot does not stop boiling, or the dumplings +will be heavy.</p> + +<p>At the end of three quarters of an hour stir together over the fire in a +large sauce-pan one ounce each of butter and flour, (cost two cents,) +and when they are nicely browned, gradually add, and mix with an +egg-whip or large fork, a pint of the boiling soup. Take up the meat and +dumplings on the same dish, strain the soup into the sauce you have just +made, and mix it thoroughly; put a little of it over<span class='pagenum'><a name="Page_38" id="Page_38">[Pg 38]</a></span> the meat and +dumplings, and serve the rest in the soup tureen; it is very nice with +small dice of toast in it.</p> + +<p>Both dishes make an excellent dinner, at a cost of about twenty-five +cents, including bread.</p> + +<p><a name="meatbrewis" id="meatbrewis"></a><b>Meat Brewis.</b>—This palatable dish is made by putting the thick upper or +under crust of a stale loaf of bread into the pot when any meat or soup +is boiling, and letting it remain about five minutes to thoroughly +absorb the broth; it should then be taken out as whole as possible, and +eaten at once. It is satisfactory, nutritious and economical; enough for +a hearty meal costing not more than five cents.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_VI" id="CHAPTER_VI"></a>CHAPTER VI.</h2> + +<p class="center">PEAS, BEANS, LENTILS, AND MAIZE.</p> + + +<p><a name="valuelegum" id="valuelegum"></a>Before giving you receipts for cooking peas, beans, and lentils, I want +to show you how important they are as foods. I have already spoken of +the heat and flesh forming properties of food as the test of its +usefulness; try to understand that a laboring man needs twelve ounces +and a half of heat food, and half an ounce of flesh-food every day to +keep him healthy. One pound, or one and a quarter pints of dried peas, +beans, or lentils, contains nearly six ounces of heat food, and half an +ounce of flesh food; that is, nearly as much heat-food, and more than +twice as much flesh food as wheat. A little fat, salt meat, or suet, +cooked with them, to bring up their amount of heat-food to the right +point, makes either of them the best and most strengthening food a +workingman can have. The only objection to their frequent use is the +fact that their skins are sometimes hard to digest; but if you make them +into soup, or pudding, rubbing them through a sieve after they are +partly cooked, you will be safe from any danger.</p> + +<p><a name="oatmealpeas" id="oatmealpeas"></a><b>Oatmeal and Peas.</b>—Cut quarter of a pound of fat pork or bacon, (cost +four cents,) into pieces half an inch square; put it in the bottom of a +pot with two sliced onions, (cost one cent,) and fry ten minutes without +burning; season with two teaspoonfuls of salt, one of sugar, and one +saltspoonful of pepper; (cost of seasoning one cent;) then add three +quarts of cold water, and one pint of peas, (cost five cents,) and<span class='pagenum'><a name="Page_39" id="Page_39">[Pg 39]</a></span> boil +the whole gently until the peas become quite soft; then stir in enough +oatmeal to thicken, about a quarter of a pound, (cost two cents or +less;) simmer for twenty minutes, and then eat hot. It is the healthiest +kind of a meal, and costs thirteen cents, or less.</p> + +<p><a name="peaspudding" id="peaspudding"></a><b>Peas-Pudding.</b>—Soak one pint of dried peas, (cost five cents,) in cold +water over night; tie them loosely in a clean cloth, and boil them about +two hours in pot-liquor or water, putting them into it cold and bringing +them gradually to a boil; drain them, pass them through a sieve with a +wooden spoon, season them with a level tablespoonful of salt, half a +saltspoonful of pepper, one ounce of butter, and one egg, (all of which +will cost five cents,) mix, tie in a clean cloth, and boil half an hour +longer; then turn it from the cloth on a dish, and serve hot. This +receipt makes a good large pudding for ten cents; or you can leave out +the egg and it will cost less.</p> + +<p><a name="peasbacon" id="peasbacon"></a><b>Peas and Bacon.</b>—Put one pound of bacon, (cost twelve cents,) to boil in +two and a half quarts of cold water, with one pint of dried peas, (cost +five cents;) when the peas are soft, drain them, press them through a +sieve, lay them neatly on a flat dish, place the bacon on them, and set +them in the oven to brown. Meantime strain any water which may remain +after boiling them, and thicken it over the fire with Indian meal, in +the proportion of four or five tablespoonfuls to each pint, so as to +make it thick enough to cut and fry when cold; boil it about one hour, +and then cool it.</p> + +<p>As soon as the peas and bacon are brown, serve them with boiled potatoes +or bread, (about five cents' worth of either;) they make a good dinner, +and with the hasty pudding, cost only about twenty-five cents.</p> + +<p><a name="bakedpeas" id="bakedpeas"></a><b>Baked Peas.</b>—Proceed as directed for peas-pudding, only instead of +putting the peas again in the cloth put them in a pudding-dish, and +brown them in the oven. A large dish costs only ten cents.</p> + +<p><a name="peasonions" id="peasonions"></a><b>Peas and Onions.</b>—Proceed as directed for peas pudding, omitting the +egg, and substituting for it an onion chopped and fried in an ounce of +drippings; bake as in the previous receipt. The cost will be about ten +cents, and the dish is exceedingly nutritious.</p> + +<p><a name="bakedbeans" id="bakedbeans"></a><b>Baked Beans.</b>—Put one pint of dried beans, (cost six cents,) and quarter +of a pound of salt pork, (cost four cents,) into two quarts of cold +water; bring them to a boil, and boil them slowly for about twenty +minutes; then put the beans, with about a teacupful of the water they +were boiled in, into an open jar, season them with salt and<span class='pagenum'><a name="Page_40" id="Page_40">[Pg 40]</a></span> pepper to +taste, and one tablespoonful of molasses, (cost of seasoning one cent,) +lay the pork on the top, and bake two hours, or longer. The dish will +cost about ten cents, and is palatable and nutritious. The liquor in +which the beans were boiled should be saved, and used the next morning +as broth, with seasoning and a little fried or toasted bread in it.</p> + +<p><a name="stewedbeans" id="stewedbeans"></a><b>Stewed Beans.</b>—Soak a pint of dried beans, (cost six cents,) over night +in cold water; put them to boil in a quart of cold water with one ounce +of drippings, a level tablespoonful of salt, and quarter of a +teaspoonful of pepper, and boil them gently for two hours. Then drain +them, put them into a sauce pan with one ounce of butter and a +tablespoonful of chopped parsley, and after heating them through, serve +them at once. The drippings, butter, and seasoning, will not cost more +than four cents, and the whole dish can be made for ten.</p> + +<p><a name="friedbeans" id="friedbeans"></a><b>Fried Beans.</b>—Proceed as above, omitting the parsley, and letting the +butter get hot in a frying pan, before putting the beans in; fry them a +little, stirring them so that they will brown equally, and then serve +them. The dish will cost ten cents.</p> + +<p><a name="beansbacon" id="beansbacon"></a><b>Beans and Bacon.</b>—Soak a pint of dried beans, (cost six cents,) over +night in cold water; put them over the fire in one quart of cold water, +with quarter of a pound of bacon, (cost three cents,) and boil them +gently for about two hours; then stir in two tablespoonfuls of flour +mixed smooth with a little cold water, season to taste with pepper, +salt, and if you like it a little chopped onion, and let them stew +gently for about ten minutes; they will then be ready to serve. The dish +will cost ten cents.</p> + +<p><a name="lentils" id="lentils"></a><b>Lentils.</b>—Lentils have been used for food in older countries for a long +time, and it is quite necessary that we should become acquainted with +their merits if we want to save; I give a lentil soup, and some +excellent directions for cooking this invaluable food. One quart of +lentils when cooked will make four pounds of hearty food. There are two +varieties in market; the small flat brown seed, called lentils <i>à la +reine</i>; and a larger kind, about the size of peas, and of a greenish +color; both sorts are equally well flavored and nutritious; they cost +ten cents a pound, and can be bought at general groceries. The seed of +the lentil tare, commonly cultivated in France and Germany as an article +of food, ranks nearly as high as meat as a valuable food, being capable +of sustaining life and vigor for a long time; this vegetable is<span class='pagenum'><a name="Page_41" id="Page_41">[Pg 41]</a></span> +gradually becoming known in this country, from the use of it by our +French and German citizens; and from its nutritive value it deserves to +rank as high as our favorite New England Beans.</p> + +<p><a name="lentilsplain" id="lentilsplain"></a><b>Lentils boiled plain.</b>—Wash one pound, or one full pint of lentils, +(cost ten cents,) well in cold water, put them over the fire, in three +quarts of cold water with one ounce of drippings, one tablespoonful of +salt, and a saltspoonful of pepper, (cost about one cent,) and boil +slowly until tender, that is about three hours; drain off the little +water which remains, add to the lentils one ounce of butter, a +tablespoonful of chopped parsley, a teaspoonful of sugar, and a little +more salt and pepper if required, (cost about three cents,) and serve +them hot. Always save the water in which they are boiled; with the +addition of a little thickening and seasoning, it makes a very +nourishing soup.</p> + +<p><a name="stewedlentils" id="stewedlentils"></a><b>Stewed Lentils.</b>—Put a pint of plain boiled lentils into a sauce pan, +cover them with any kind of pot-liquor, add one ounce of chopped onion, +two ounces of drippings, quarter of an ounce of chopped parsley, and +stew gently for twenty minutes; serve hot. This dish costs about ten +cents.</p> + +<p><a name="friedlentils" id="friedlentils"></a><b>Fried Lentils.</b>—Fry one ounce of chopped onion brown in two ounces of +drippings, add one pint of plain boiled lentils, see if they are +properly seasoned, and brown them well; serve hot. This dish costs about +ten cents, and is very good, and as nutritious as meat.</p> + +<p><a name="maize" id="maize"></a><b>Maize, or Indian Corn Meal.</b>—This native product is a strong and +nutritious food, and very economical; in addition to the ordinary +hasty-pudding, or mush, it can be cooked with a little pot-liquor, meat, +or cheese, so as to be both good and wholesome. Below are some excellent +receipts for cooking it.</p> + +<p><a name="polenta" id="polenta"></a><b>Polenta.</b>—Boil one pound of yellow Indian meal, (cost four cents,) for +half an hour, in two quarts of pot-liquor or boiling water, salted to +taste, with one ounce of fat, stirring it occasionally to prevent +burning; then bake it for half an hour in a greased baking dish, and +serve it either hot, or, when cold, slice it and fry it in smoking hot +fat. This favorite Italian dish is closely allied to the hasty-pudding +of New England, and the mush of the South. It costs five cents.</p> + +<p><a name="cheesepudding" id="cheesepudding"></a><b>Cheese Pudding.</b>—Into two quarts of boiling water, containing two +tablespoonfuls of salt, stir one pound of yellow Indian meal, (cost four +cents,) and a quarter of a pound of grated cheese, (cost four cents;) +boil it for twenty minutes, stirring it occasionally to prevent +burning;<span class='pagenum'><a name="Page_42" id="Page_42">[Pg 42]</a></span> then put it in a greased baking pan, sprinkle over the top +quarter of a pound of grated cheese, (cost four cents,) and brown in a +quick oven. Serve hot. If any remains, slice it cold and fry it brown. +It costs twelve cents.</p> + +<p><a name="hastypudding" id="hastypudding"></a><b>Hasty-Pudding.</b>—Have boiling upon the fire two quarts of water with a +level tablespoonful of salt; sprinkle in gradually one pound of Indian +meal, (cost four cents,) stirring constantly to prevent lumps; and boil +steadily for one hour, stirring occasionally. The secret of making good +hasty-pudding is to boil it long enough to thoroughly cook it. Some +persons first mix the meal with cold water until it forms a thick +batter, and then stir this into the boiling water. The pudding can be +eaten with a little milk, butter, or molasses, if they are desirable +additions; or with some meat gravy, or melted and seasoned suet. When +cold it is good sliced and fried.</p> + +<p><a name="johnnycake" id="johnnycake"></a><b>Johnny Cake.</b>—Mix one pound of Indian meal, (cost four cents,) one ounce +of lard, (cost one cent,) and one teaspoonful of salt, with sufficient +boiling water to make a stiff batter; put it by the tablespoonful into a +greased baking pan, and bake it thoroughly. Five cents' worth makes a +hearty meal, with a little butter or molasses.</p> + +<p><a name="indiancakes" id="indiancakes"></a><b>Indian Cakes.</b>—These are prepared in the same way as Johnny Cake, except +that the batter is made about as thin as buckwheat cakes, and baked upon +a greased griddle over the fire instead of in the oven. The most +economical way of greasing the griddle is to put a small piece of fat +salt pork upon a fork and rub it over the surface of the griddle after +it is well heated.</p> + +<p><a name="indianbread" id="indianbread"></a><b>Indian Bread.</b>—Mix into one quart of boiling water enough Indian meal to +make a thin batter, about a quarter of a pound, (cost one cent;) when it +has cooled, stir into it one pound of wheat flour, (cost four cents,) a +level tablespoonful of salt, and one gill of yeast; let it rise +overnight, and then bake it in loaves.</p> + +<p><a name="boiledindianpudding" id="boiledindianpudding"></a><b>Boiled Indian Pudding.</b>—Dissolve a level teaspoonful of soda in one pint +of sour milk, add to it one pint of molasses, (cost five cents,) quarter +of a pound of chopped suet, (cost two cents,) half a pound of Indian +meal, (cost two cents,) and a level teaspoonful of salt; if you have no +milk use boiling water instead of it; put the pudding into a scalded +pudding bag, or a pudding kettle, and this into a pot of boiling water; +boil steadily for four hours, adding boiling water as the quantity<span class='pagenum'><a name="Page_43" id="Page_43">[Pg 43]</a></span> +decreases. The pudding when cooked may be eaten with sauce or molasses, +if desired; it will cost about ten cents.</p> + +<p><a name="bakedindianpudding" id="bakedindianpudding"></a><b>Baked Indian Pudding.</b>—Stir into a quart of boiling milk, (cost eight +cents,) quarter of a pound of Indian meal, (cost one cent,) one level +teaspoonful of salt, the same of spice, and one ounce of butter, (cost +two cents;) last of all add one pint of cold milk, (cost four cents,) or +milk and water. Pour the pudding into an earthen dish, and bake slowly +for three hours. It will cost about fifteen cents, and be very nice.</p> + +<p>There is as much difference in the quality of Indian meal as there is in +its preparation; Southern meal is undoubtedly finer than Northern, and +Southern cooks are proverbial for their skill in using it. I am indebted +for some of the preceding receipts to a friend in Maryland, and I advise +my readers to buy Southern meal, if they can get it, and test them +thoroughly. Meal that is ground by hand or water power is superior to +that ground by steam, because it is less heated in the process.</p> + +<p>Indian corn is an excellent food in temperate and warm climates; and +from its abundant yield, and easy cultivation, it is one of the cheapest +of cereals. It contains the nitrates, or flesh-forming properties, in an +excessive degree. It is a palatable and nutritious diet whether eaten +green, parched, or ground into meal.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_VII" id="CHAPTER_VII"></a>CHAPTER VII.</h2> + +<p class="center">CHEAP FISH AND MEAT DINNERS.</p> + + +<p><a name="nutfish" id="nutfish"></a>I have already spoken of the value of fish as strengthening food, and in +support of what I say I need only to remind you how vigorous and healthy +the inhabitants of the sea coast usually are, especially if they eat +red-blooded fish. This fact, in connection with the abundance and +cheapness of fish makes it an important article in the dietary of the +good housekeeper.</p> + +<p>Fish may be cooked by boiling, baking, broiling, and frying; boiling is +the least economical method of cooking fish, and fish soup, or<span class='pagenum'><a name="Page_44" id="Page_44">[Pg 44]</a></span> fish +chowder the most saving; broiled fish wastes but little of its +nutriment, but its bulk is decreased; baked fish ranks next to fish soup +in point of economy.</p> + +<p><a name="pickledfish" id="pickledfish"></a>Fish are preserved for winter use by cleaning them, rubbing them with +salt, packing them in layers, and covering them with brine. An excellent +way of pickling fish is to clean them, cut off the heads, tails, and +fins, wash them, and then rub them well with salt and spice, pack them +in layers in an earthen crock or deep dish, cover them with vinegar, and +tie the jar over with buttered paper; they are then ready to bake slowly +for about four hours; and will keep for three or four weeks after they +are cooked.</p> + +<p><a name="londonfish" id="londonfish"></a>In London, and other large English cities, where fried fish forms an +important item of popular food, it is cooked with great care, and in +such a manner as to retain all its nourishing qualities. It is well +washed in salted water, dried on a clean cloth, cut in slices if large, +dipped in a rather thin batter, made of flour, salt, pepper, and cold +water, and then dropped into a pan containing plenty of fat heated until +it is smoking hot, but does not boil; the pan is then taken from the +fire, and by the time the fat is growing cool the fish is cooked. A +novice would do best by maintaining the fat at the proper degree of heat +until the fish is cooked.</p> + +<p>The receipts which I give for fish are calculated to produce compound +dishes from it, hearty enough to make the bulk of a meal.</p> + +<p><a name="fishpie" id="fishpie"></a><b>Fish and Potato Pie.</b>—Use any cheap fish which does not cost more than +five or six cents a pound, such as cod, haddock, or blue-fish; cut two +pounds of fish, (cost twelve cents,) in pieces about an inch thick and +two inches long; lay them in a deep dish with a pint of cold gravy of +any kind, or cold water, season with a tablespoonful each of chopped +parsley and onion, and a teaspoonful of salt, pepper, and thyme, mixed +together in equal quantities, and sprinkled among the fish; put it into +the oven for fifteen or twenty minutes to partly cook. Put one quart of +potatoes, (cost three cents,) into boiling water, and boil until soft +enough to mash; mash them, season them with salt and pepper, and put +them over the fish, which you must take from the oven, as a crust; +return the pie again to the oven to brown the crust, and then serve it +with bread and butter. Twenty-five cents will cover the cost of all, and +the dinner will be a good one.</p> + +<p><a name="fishpudding" id="fishpudding"></a><b>Fish Pudding.</b>—Make a plain paste by mixing quarter of a<span class='pagenum'><a name="Page_45" id="Page_45">[Pg 45]</a></span> pound of lard +or sweet drippings, (cost three cents,) with half a pound of flour, +(cost two cents,) a teaspoonful of salt, and just water enough to make a +stiff paste; roll it out; line the edges of a deep pudding dish with it +half way down; fill the dish with layers of fresh codfish cut in small +pieces, using two pounds, (cost twelve cents,) season each layer with +salt, pepper, chopped parsley, and chopped onions, using one +tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a +saltspoonful of thyme, four ounces of onion, and half an ounce of +parsley, (cost five cents;) fill up the dish with any cold gravy, milk, +or water, cover with paste, and bake fifteen minutes in a quick oven; +finish by baking half an hour in a moderate oven; serve hot.</p> + +<p>With bread the dinner will cost twenty-five cents.</p> + +<p><a name="fishtaterpudding" id="fishtaterpudding"></a><b>Fish and Potato Pudding.</b>—Wash and peel one quart of potatoes, (cost +three cents,) peel and slice about six ounces of onions, (cost one +cent,) skin and bone two bloaters or large herrings, (cost five cents,) +put all these ingredients into a baking dish in layers, seasoning them +with a dessertspoonful of salt and a saltspoonful of pepper; pour over +them any cold gravy you have on hand, or add two or three ounces of +drippings; if you have neither of these, water will answer; bake the +pudding an hour and a half; serve hot, with bread. If you use drippings +or milk the entire seasoning will cost you less than five cents; and the +whole dinner, which is excellent, not more than fifteen cents.</p> + +<p><a name="codfishsteaks" id="codfishsteaks"></a><b>Codfish Steaks.</b>—Two pounds of codfish, (which costs at the market from +four to seven cents,) can be cut in steaks, dried well, and either +dipped in flour, or thin batter of flour, salt, pepper, and water, and +fried in smoking hot fat, or can be served with a quart of boiled +potatoes, (cost three cents,) and plenty of bread and butter, at the +rate of about twenty cents a meal.</p> + +<p><a name="redherring" id="redherring"></a><b>Red Herrings with Potatoes.</b>—Soak a dozen herrings, (cost ten cents,) in +cold water for one hour; dry and skin them, split them down the back, +and lay them in a pan with two ounces of drippings, two ounces of onion +chopped fine, a saltspoonful of pepper, and three tablespoonfuls of +vinegar, (cost two cents,) and set them in a moderate oven to brown for +ten or fifteen minutes; meantime, boil one quart of potatoes, (cost +three cents,) with a ring of the paring taken off, in plenty of boiling +water and salt, pouring off the water as soon as they are tender, and +letting them stand on the back of the fire, covered with a dry towel, +for five minutes; serve them with the herrings, taking care to<span class='pagenum'><a name="Page_46" id="Page_46">[Pg 46]</a></span> dish +both quite hot. With bread and butter a plentiful dinner can be had for +about twenty-two cents.</p> + +<p><a name="cheapmeats" id="cheapmeats"></a><b>Cheap Meats.</b>—Those parts of meat which are called the cheap cuts, such +as the head, brains, tongue, tripe, kidneys, haslet or pluck, feet, and +tail, are eaten much more frequently in Europe than in this country, and +are worthy of all the use they get there; for their proportion of +flesh-forming elements is large; this is especially the case with the +lights or lungs, but as they are rather difficult to digest, they should +be thoroughly cooked, and never eaten alone. Tripe and pigs' feet, on +the contrary, are very easily digested; but on this account are not as +satisfactory food as that which remains longer in the stomach; although +they are both savory and cheap.</p> + +<p>Be careful to keep all meat stews closely covered, or a great deal of +the nutriment of the meat will escape in the steam.</p> + +<p><a name="sheepheadstew" id="sheepheadstew"></a><b>Sheeps' Head Stew.</b>—Thoroughly clean a sheeps' head, weighing about +three pounds, (cost about ten cents,) put it over the fire with quarter +of a pound of rice, (cost three cents,) two cents' worth of onions +sliced, a level tablespoonful of salt, quarter of a teaspoonful of +pepper, and three pints of cold water; bring it slowly to a boil, +skimming it carefully, and then add five cents' worth of carrots and +turnips, peeled and quartered; let all simmer gently together for two +hours, being careful to remove all grease, and see if the seasoning is +correct, before dishing the stew. With bread, or boiled potatoes, the +meal will cost about twenty-five cents.</p> + +<p><a name="oxtailstew" id="oxtailstew"></a><b>Oxtail Stew.</b>—Put two jointed oxtails, (cost about ten cents,) over the +fire in one quart of cold water, and scald them, to remove the strong +flavor; then roll the joints in flour, season them with salt and pepper, +and pack them in an earthen jar, with one onion chopped, and one quart +of potatoes peeled and sliced; the vegetables and seasoning will cost +about five cents; add one pint of water, put on the cover of the jar, +and cement it in place with a paste of flour and water, which you must +grease a little to prevent cracking; then put the jar into a moderately +hot oven, and bake it about four hours. With the addition of bread and +butter it makes a hearty meal, and costs about twenty-two cents.</p> + +<p><a name="beefpie" id="beefpie"></a><b>Beef Pie.</b>—Cut in two inch pieces two pounds of the neck of beef, (cost +twelve cents,) brown them quickly in one ounce of drippings, (cost one +cent,) season them with pepper and salt, put them into a pud<span class='pagenum'><a name="Page_47" id="Page_47">[Pg 47]</a></span>ding dish +in layers with one cents' worth of chopped onion, and one quart of +potatoes, (cost three cents,) peeled and sliced; add enough cold water +to cover the beef and vegetables, and put over them a crust made of one +pound of flour, (cost four cents,) and quarter of a pound of lard, (cost +three cents,) put it for fifteen minutes into a hot oven, and then bake +for an hour and a half in a moderate one. It will cost less than +twenty-five cents, and be an abundant meal.</p> + +<p><a name="bakedheart" id="bakedheart"></a><b>Baked Heart.</b>—Thoroughly wash a beef's heart, (cost ten cents,) stuff it +with half a loaf of stale bread, (cost two cents,) moistened with warm +water and seasoned with one teaspoonful of salt, quarter of a +teaspoonful each of pepper, chopped parsley and sweet herbs, an onion +chopped, and one ounce of sweet drippings (cost of all these two cents;) +lay it in a dripping pan with five cents' worth of parsnips scraped and +washed, and bake in a moderate oven about two hours. It may be baked in +an earthen jar, like the oxtail stew, and all its goodness will be +saved.</p> + +<p>Parsnips are exceedingly nutritious and cheap, but if they are not liked +potatoes may be substituted for them.</p> + +<p>The entire dinner with bread and butter will cost about twenty-five +cents.</p> + +<p><a name="stewedkidneys" id="stewedkidneys"></a><b>Stewed Kidneys and Potatoes.</b>—Wash one quart of potatoes, (cost three +cents,) pare off one ring from each, and put them to boil in well salted +boiling water. Choose a very fresh beef's kidney, (cost fifteen cents,) +cut it in thin slices, removing all the white vessels and membranes, fry +it quickly for five minutes in one ounce of smoking hot drippings, (cost +one cent,) season it with half a teaspoonful of salt, and quarter of a +teaspoonful of pepper, a teaspoonful each of chopped parsley, onion, and +vinegar; shake into it from the dredging box one tablespoonful of flour, +add one pint of boiling water, and boil gently for fifteen minutes. By +this time the potatoes will be done, and both dishes must be served at +once, because the kidneys will grow tough and indigestible if they are +cooked more than twenty minutes in all. They will make a plentiful +dinner, including bread and butter, for about twenty-five cents.</p> + +<p><a name="pigskidneys" id="pigskidneys"></a><b>Pig's Kidneys</b> may be cooked in the same manner, and enough can be bought +for ten cents to make a good sized dish.</p> + +<p><a name="kidneypudding" id="kidneypudding"></a><b>Kidney Pudding.</b>—Cut the kidneys, season, and stew them as above, making +meantime a crust from one pound of flour, two teaspoonfulls of<span class='pagenum'><a name="Page_48" id="Page_48">[Pg 48]</a></span> salt, +and one of baking powder, sifted together; mix into these ingredients +four ounces of finely chopped suet, (cost two cents,) make them into a +paste with about one pint of cold water; use part of this to line a deep +pudding dish, into which put the stewed kidneys; cover the dish with the +rest of the paste, and bake it about an hour and a quarter in a regular, +moderately hot oven. The pudding will cost about thirty cents.</p> + +<p><a name="gammondumpling" id="gammondumpling"></a><b>Gammon Dumpling.</b>—Make a plain paste of one pound of flour, (cost four +cents,) one dessertspoonful of salt, and one of baking powder, quarter +of a pound of finely chopped suet or scraps, (cost two cents,) and +sufficient cold water to mix it to a stiff dough; roll this out about +half an inch thick, spread over it half a pound of any cheap cut of +bacon or ham, finely chopped, (cost six cents,) roll up the dumpling as +you would a roly-poly pudding, tie it tightly in a clean cloth, and boil +it in boiling water, or boiling pot-liquor, for about three hours. Do +not let the pot stop boiling, or the dumpling will be heavy. Serve it +hot, with one quart of plain boiled potatoes, (cost three cents.) The +dinner will cost fifteen cents.</p> + +<p><a name="baconpoly" id="baconpoly"></a><b>Bacon and Apple Roly-poly.</b>—Boil a pound of bacon, (cost twelve cents,) +for half an hour; then slice it thin; peel and slice three cents' worth +of apples and the same quantity of onions; make a stiff dough of one +pound of flour, (cost four cents,) a teaspoonful of salt, and cold +water; roll it out half an inch thick; lay the bacon, apples, and onion +all over it, roll it up, tie it tightly in a clean cloth, and boil it +about two hours, in plenty of boiling water. Serve it with three cents' +worth of boiled potatoes, or boiled cabbage. The dinner will cost +twenty-five cents.</p> + +<p><a name="muttononions" id="muttononions"></a><b>Mutton and Onions.</b>—Choose a shoulder of mutton weighing about three +pounds, which you can buy at six cents a pound; wipe it thoroughly with +a damp cloth, put it into a pot half full of boiling water, with a +tablespoonful of salt, and boil it gently for two hours, skimming the +pot as often as any scum rises. Half an hour before it is done slice one +quart of onions, (cost five cents,) boil them in a pint of boiling water +for about twenty minutes, add one ounce of butter, (cost two cents,) +half a pint of milk, (cost two cents,) four tablespoonfuls of flour +(cost one cent,) one teaspoonful of salt, and pepper to taste. When you +have put the onions over the fire, pare rings off a quart of potatoes, +(cost three cents,) and boil them in well salted boiling water. Have<span class='pagenum'><a name="Page_49" id="Page_49">[Pg 49]</a></span> +all three dishes ready at once, and serve them together hot. Save the +broth from the mutton, and the next morning boil it up once, and serve +it for breakfast, with half a loaf of stale bread, toasted, and cut in +dice; or boil in it for twenty minutes a quarter of a pound of rice or +macaroni.</p> + +<p>The dinner will cost you about thirty cents, and you have on hand the +broth for breakfast.</p> + +<p><a name="porkonions" id="porkonions"></a><b>Pork and Onions.</b>—Three pounds of the neck, or spare ribs, of fresh +pork, which you can buy at the packing houses for three cents a pound, +can be made into a capital dinner, which will cost only about twenty +cents, by following the above receipt.</p> + +<p><a name="vealrice" id="vealrice"></a><b>Veal and Rice.</b>—Put the scrag end of a neck of veal, which you can +usually buy for ten cents, into a pot half full of boiling water, with a +half tablespoonful of salt, and half a pound of bacon, or salt pork, +(cost six cents,) half a pound of rice, (cost five cents,) and an onion +stuck with six cloves; boil it gently for three hours, and then serve it +hot, the meat in the middle of the platter, and the rice laid around it. +The broth may be served for breakfast, as in the receipt for MUTTON AND +ONIONS.</p> + +<p>The dinner will cost about twenty cents.</p> + +<p><a name="irishstew" id="irishstew"></a><b>Irish Stew.</b>—Cut two pounds of the flank of beef, (cost fifteen cents, +or less,) in pieces about two inches square, rub them well with pepper +and salt; peel and slice one quart of onions, (cost five cents;) place +beef and onions in a saucepan, with just enough cold water to cover +them, and stew them gently for one and a half hours; then add one quart +of peeled potatoes, (cost three cents,) and boil the stew until the +potatoes are soft, which will be in about twenty minutes. Serve at once +hot. The dish will cost twenty-three cents.</p> + +<p><a name="sheephaslet" id="sheephaslet"></a><b>Sheep's Haslet.</b>—Peel and slice one quart of onions, (cost five cents;) +wash and slice a sheep's haslet, (cost six cents;) put two ounces of +drippings, (cost two cents,) in the bottom of a dripping pan, strew the +onions upon it, and lay the haslet on them, seasoning it with a +teaspoonful of salt, and one of thyme, savory, allspice, and pepper, +using equal parts of each; add enough water to reach halfway to the top +of the meat, then cover it thickly with the crumbs from half a loaf of +stale bread, and bake all together for one hour and a half, in a +moderate oven. The whole dish will not cost over seventeen cents, and it +is nutritious and savory.<span class='pagenum'><a name="Page_50" id="Page_50">[Pg 50]</a></span> </p> + +<p><a name="bakedhead" id="bakedhead"></a><b>Baked Pig's Head.</b>—Buy at a packing house +half a medium sized pig's head, which you can get for three or four +cents a pound, (the piece will cost about ten cents;) clean and wash it +well; pare and slice one quart of onions, (cost five cents;) chop +quarter of a pound of suet, (cost two cents,) and grate half a loaf of +stale bread, (cost three cents;) put into a dripping pan one ounce of +drippings, (cost one cent,) one gill of vinegar, (cost one cent,) then +the onions, next the head, skin up, and last the bread, suet, and +seasoning, well mixed, and bake in a moderate oven for about one and a +half hours. The dish will cost about twenty-two cents; it is hearty and +extremely nutritious.</p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_VIII" id="CHAPTER_VIII"></a>CHAPTER VIII.</h2> + +<p class="center">SUNDAY DINNERS.</p> + + +<p>Sunday is the workingman's festival. It is not only a day of rest from +manual labor, a breathing space in his struggle for existence, an +interval during which his devotional aspirations may have full exercise; +it is the forerunner of a new phase of life, in which toil is laid aside +for the gentler occupations of home, if he is a man of family, and for +rest and relaxation in any case.</p> + +<p><a name="economy" id="economy"></a>The duty of making home pleasant, which a good wife feels, is doubly +felt upon the days when the bread-winner abides in it. The husband of +such a wife seldom passes his Sundays in strange places: he is content +to accept the day according to its recognized signification, and when it +has passed he is all the more ready to begin his daily work again. +Because much of the comfort of home depends upon good and economical +meals, and because Sunday dinners ought to be better than those of +working days, we must make Monday dinners supplementary to them; the +cost of Saturday night's marketing must be divided between the two days, +in order to keep within our financial margin. Good examples of this +management may be found in the receipts given in this chapter for ROAST +FOWL and FRIED CHICKEN, À LA MODE BEEF and MEAT PATTIES, BOILED MUTTON +and KROMESKYS, and ROAST VEAL and VEAL AND HAM PATTIES. These receipts +show how by the exercise of a little judgment in buying, and economy in<span class='pagenum'><a name="Page_51" id="Page_51">[Pg 51]</a></span> +managing food, we can have our Sunday fowl, or joint of meat, without +incurring any expense unwarranted by the figures to which this little +book confines us.</p> + +<p><a name="roastfowl" id="roastfowl"></a><b>Roast Fowl.</b>—You can generally buy a fowl for about a shilling a pound; +it need not be tender, but it ought to be fleshy in order to furnish the +basis for two meals. Choose a fowl which will cost fifty cents or less; +pluck all the pin feathers, singe off the hairs with a piece of burning +paper, or a little alcohol poured on a plate and lighted with a match; +then wipe the fowl with a clean damp cloth, draw it carefully by +slitting the skin at the back of the neck, and taking out the crop +without tearing the skin of the breast; loosen the heart, liver, and +lungs by introducing the fore-finger at the neck, and then draw them, +with the entrails, from the vent. Unless you have broken the gall, or +the entrails, in drawing the bird, <i>do not wash it</i>, for this greatly +impairs the flavor, and partly destroys the nourishing qualities of the +flesh. Twist the tips of the wings back under the shoulders; bend the +legs as far up toward the breast as possible, secure the thigh bones in +that position by a trussing cord or skewer; then bring the legs down, +and fasten them close to the vent. Put the bird into a pot containing +three quarts of boiling water, with one tablespoonful of salt, an onion +stuck with half a dozen cloves, and a bouquet of sweet herbs, made as +directed on page 19; skim it as soon as it boils, and as often as any +scum rises. If you wish to stuff the fowl use a forcemeat made as +follows, (cost ten cents,) and carefully sew it up in the carcass.</p> + +<p><a name="forcemeat" id="forcemeat"></a><b>Forcemeat or Stuffing.</b>—Cut two ounces of salt pork, (cost two cents,) +in quarter inch dice, and fry it brown in half an ounce of drippings, +with one ounce of chopped onion; while these ingredients are frying, +soak five cents' worth of stale bread in tepid water, and then wring it +dry in a napkin; add it to the onion when it is brown, with one +tablespoonful of chopped parsley, half a saltspoonful of powdered thyme, +and the same quantity of dried and powdered celery, and white pepper, +and one teaspoonful of salt; mix all these over the fire until they are +scalding hot, and cleave from the pan; then stir in one raw egg, and +stuff the fowl with it. It is good stuffing for any kind of poultry or +meat. A few ounces of grated cheese make it superlatively good.</p> + +<p>Meantime, while the fowl is boiling, peel one quart of potatoes, (cost +three cents,) and lay them in cold water. At the end of one<span class='pagenum'><a name="Page_52" id="Page_52">[Pg 52]</a></span> hour take +the fowl from the pot, taking care to strain and save the pot liquor, +put it into a dripping pan with the potatoes, season them both with a +teaspoonful of salt, and quarter of a teaspoonful of pepper, and put +them in a rather quick oven to bake for about one hour. When both are +well done, and nicely browned, take them up on hot dishes, and keep them +hot while you make the following gravy:</p> + +<p><a name="chickengravy" id="chickengravy"></a><b>Chicken Gravy.</b>—Pour one pint of boiling water into the dripping pan in +which the fowl was baked; while it is boiling up mix one heaping +tablespoonful, or one ounce, of flour with half a cup of cold water, and +stir it smoothly into the gravy; season it to taste with pepper and +salt, and send it in a bowl to the table with the chicken and potatoes.</p> + +<p>In carving the chicken cut off the drumsticks, wings, and neck +carefully, and lay them aside; use the second joints, breast and fleshy +parts, for dinner; and after dinner cut up what remains of the carcass +in neat pieces, which you must save with the pieces first cut off, to +use for FRIED CHICKEN.</p> + +<p>Half the cost of the Roast Chicken, stuffed, and the Baked Potatoes, +will be thirty-eight cents.</p> + +<p><a name="friedchicken" id="friedchicken"></a><b>Fried Chicken.</b>—Dip the pieces of chicken saved from the Sunday dinner +into a batter made according to the following receipt, and fry it a +delicate brown color in quarter of a pound of olive oil or sweet +drippings, or lard, (cost three cents,) heated until it is smoking hot. +Before you begin to fry the chicken, wash one quart of potatoes, (cost +three cents,) pare off a ring from each, and put them to boil in plenty +of well salted boiling water. When the chicken is done take it up with a +strainer, and lay it for a few minutes on brown paper to free it from +fat; then serve it hot, with the boiled potatoes.</p> + +<p><a name="fryingbatter" id="fryingbatter"></a><b>Frying Batter.</b>—This batter will do nicely for chicken, fish, clams, +cold boiled parsnips, or fruit of any kind, of which you wish to make +fritters. The oil is added to it for the purpose of making it crisp. +Many persons object to the use of oil in cooking, from a most foolish +prejudice. It is a pure vegetable fat, wholesome and nutritious in the +highest degree; and the sooner our American housewives learn to use it +in cooking the better it will be for both health and purse. I do not +mean the expensive oil, sold at fine grocery stores for a dollar a +bottle, but a good sweet kind which can be bought at French <i>Épicerie</i> +or German <i>Delicatessen</i> depots for about two dollars and fifty cents a +gallon. Make the batter by mixing together four heaping tablespoonfuls +of<span class='pagenum'><a name="Page_53" id="Page_53">[Pg 53]</a></span> flour, (cost one cent,) a level teaspoonful of salt, the yolk of one +egg, (cost one or two cents,) two tablespoonfuls of oil, (cost one +cent,) and one gill of water, or a quantity sufficient to make a thick +batter; just as you are ready to use it, beat the white of the egg, and +stir it into the batter; the cost will be three or four cents, and the +use of it will double the size and nicety of your dish.</p> + +<p><a name="chickenbroth" id="chickenbroth"></a><b>Chicken Broth.</b>—Heat the broth in which the fowl for Sunday dinner was +boiled, and when it is at the boiling point throw in quarter of a pound +of rice, or fine macaroni, which will cost three or four cents, and boil +it about twenty minutes, or until tender; see if the seasoning is right, +and serve it hot.</p> + +<p><a name="fricassee" id="fricassee"></a><b>New York Cooking School Fricassee.</b>—Prepare a fowl weighing about three +pounds, (cost three shillings,) as directed in the receipt for <a href="#roastfowl">Roast +Fowl</a>; cut it in neat joints, fry it quickly in one ounce of sweet +drippings, (cost one cent,) till brown; cover it with boiling water, add +one teaspoonful of salt, and quarter of a level teaspoonful of pepper, +and stew it gently until tender, keeping it covered closely; when it is +about half done, add to it some dumplings made as follows:</p> + +<p><a name="suetdumplings" id="suetdumplings"></a><b>Suet Dumplings.</b>—Make into a stiff paste, with about two gills of cold +water, half a pound of flour, (cost two cents,) quarter of a pound of +chopped suet, (cost two cents,) a teaspoonful of salt, and the same +quantity of baking powder sifted with the flour; drop the paste into the +fricassee from a teaspoon dipped in cold water, and let them boil with +it; these dumplings cost less than five cents, and are nice with any +stew, soup, or fricassee.</p> + +<p><a name="rabbitcurry" id="rabbitcurry"></a><b>Rabbit Curry.</b>—Choose a tender rabbit or hare, which will cost at the +market about twenty cents, and which if young will be plump, and have a +short neck, thick knees, and fore paws whose joints break easily; hang +it by the hind legs, and skin it, beginning at the tail, and ending at +the head, wipe it carefully with a damp cloth to remove the hairs; take +out the entrails, saving the brains, heart and liver, rinse out the +carcass with a cup of vinegar, (cost two cents,) which you must save, +and cut it in joints; lay the rabbit in a deep frying pan, with two +ounces of drippings, (cost two cents,) one cent's worth of onion sliced, +a teaspoonful of salt, ten whole cloves, and quarter of a level +teaspoonful of pepper; fry it gently for twenty minutes; then add one +cent's worth of parsley, the vinegar, half a level tablespoonful of +curry, and one tablespoonful of flour mixed with half a teacupful of +water, and<span class='pagenum'><a name="Page_54" id="Page_54">[Pg 54]</a></span> simmer all gently for fifteen minutes, keeping the pan +closely covered. When the rabbit is first put upon the fire, put quarter +of a pound of rice, (cost four cents,) into two quarts of boiling water +with one tablespoonful of salt, and boil it until the ends of the grains +begin to crack open; turn it from the pot into a colander, drain it, +shake it back into the pot, and cover it to keep it hot until the rabbit +is done; then send it to the table with the rabbit, but on a dish by +itself. The RABBIT CURRY AND RICE will cost about twenty-eight cents.</p> + +<p><a name="rabbitpie" id="rabbitpie"></a><b>Rabbit Pie.</b>—Prepare a rabbit, or hare, (cost twenty cents,) as for the +CURRY, and after you have jointed it, roll each piece in flour, salt and +pepper mixed; slice two cent's worth of onions, peel and slice three +cents' worth of potatoes, and put these into a pudding dish in layers +with the rabbit, season with a teaspoonful of salt, and quarter of a +level teaspoonful of pepper, add half a pint of cold water, cover the +pie with a plain paste, made as for SUET DUMPLINGS (cost five cents,) +and bake for one hour and a quarter. These quantities will cost about +thirty cents, and make a large pie.</p> + +<p><a name="pickledshad" id="pickledshad"></a><b>Pickled Shad.</b>—In season fine large shad can be bought for twenty-five +cents, and each one will be enough for two hearty meals. Thoroughly +clean a fresh shad; cut it in pieces about three inches square, lay it +in a deep baking dish, or earthen crock, seasoning it well with two +tablespoonfuls of salt, one level teaspoonful of pepper, one dozen whole +cloves, two bay-leaves broken, and a bit of lemon or orange peel, if you +have it; pour over it enough vinegar to cover it, tie an oiled or +buttered paper over the top of the dish or crock, and bake the shad five +hours in a moderate oven. The action of the pickle will be to entirely +soften the bones of the fish, so that every part of it will be eatable. +One half of it will cost about fifteen cents; and with the addition of +five cents' worth of bread or potatoes, will make a hearty dinner for +twenty cents.</p> + +<p><a name="porkpie" id="porkpie"></a><b>Pork Pie.</b>—Cut in two inch pieces two pounds of pork trimmings, (cost +ten cents,) roll them in flour, season them with two teaspoonfuls of +salt, quarter of a level teaspoonful of pepper, and one teaspoonful of +curry, put them in a deep baking pan or dish with two cents' worth of +onions, and three cents' worth of potatoes, peeled and sliced, add half +a pint of cold water, and bake the pie slowly for one hour and a +quarter. It will cost about fifteen cents made as above; or a suet +crust, made as directed for SUET DUMPLINGS, may be added for five cents +more. If the taste of curry is not liked it may be omitted.<span class='pagenum'><a name="Page_55" id="Page_55">[Pg 55]</a></span></p> + +<p><a name="porkchops" id="porkchops"></a><b>Pork Chops.</b>—Buy at a packing house two pounds of shoulder chops, +(cost sixteen to twenty cents,) roll them in flour, pepper, and salt, +put them into a hot frying pan, and fry them brown, cooking them at +least twenty minutes. Meantime boil one quart of potatoes, (cost three +cents,) in boiling water and salt, and chop fine one pickle, (cost one +cent.) When the chops are done, take them up, and keep them hot, while +you make the gravy by pouring into the frying-pan half a pint of boiling +water, and adding to it the chopped pickle, a tablespoonful of flour +mixed smooth with half a cup of cold water, and salt and pepper to +taste. Boil it up once, pour it over the chops, and serve them hot with +the potatoes.</p> + +<p>The dinner will cost about twenty-five cents.</p> + +<p><a name="porkapples" id="porkapples"></a><b>Roast Pork and Apples.</b>—Season two pounds of shoulder chops, (cost +twenty cents, or less,) with salt and pepper, and powdered sage, and put +them in a deep baking dish with one quart of potatoes, (cost three +cents,) two cents' worth of onions, and two cents' worth of apples, +peeled and sliced; add half a pint of cold water, and bake two hours in +a moderate oven.</p> + +<p>The dish will cost twenty-seven cents, or less.</p> + +<p><a name="stewedsausage" id="stewedsausage"></a><b>Stewed Sausage.</b>—Prick a pound and a half of sausages, (cost eighteen +cents,) lay them in hot water for three minutes, roll them in flour, put +them in a hot frying pan, and fry them brown; take them up and fry about +half a loaf of stale bread sliced, in the same pan; put this on a +platter, lay the sausages on it, and pour over them a gravy made as +follows; after taking up the sausages, pour into the pan half a pint of +boiling water, season it to taste with salt and pepper, thicken it with +one tablespoonful of flour mixed smooth in half a cupful of cold water, +add to it one chopped pickle, boil it up, and pour it over the sausages +and bread. The seasoning and flour will cost two cents, the bread three, +and the whole dish about twenty-three cents. If you serve it with a +quart of plain boiled potatoes it will cost twenty-five or twenty-six +cents.</p> + +<p><a name="germanpotatoes" id="germanpotatoes"></a><b>German Potatoes.</b>—Carefully wash one quart of potatoes, removing any +defective part, cut a slice from the top of the potatoes, take out a +little of the inside, chop it fine, mix it with half a pound of highly +seasoned sausage or mincemeat, (cost six cents,) fill it into the +potatoes, put on the piece you first cut off, and bake them for about +three quarters of an hour in a quick oven. Serve them as soon as they +are<span class='pagenum'><a name="Page_56" id="Page_56">[Pg 56]</a></span> soft. Ten cents will cover the entire cost, and they will make a +very hearty and nutritious meal, especially if the meat used is pork.</p> + +<p><a name="brainpudding" id="brainpudding"></a><b>Brain and Liver Pudding.</b>—You can generally buy a pig's brain and haslet +at the slaughter house for about ten cents; wash them thoroughly; slice +the heart, liver, and lights, and fry them light brown in a cents' worth +of drippings. Put the brain over the fire in cold water with a +tablespoonful each of salt and vinegar, let it boil for fifteen minutes, +and then lay it in cold water to get hard. Make a suet crust, as +directed for SUET DUMPLINGS, (cost five cents,) roll out a cover for the +pudding, line the edges of the dish two inches down with it, and put any +bits you may have remaining, into the dish in layers with the haslet and +brain sliced; season the pudding with one level tablespoonful of salt, +one onion chopped, and half a level teaspoonful of pepper; cover it with +the suet crust, and bake it for about an hour in a moderate oven. Serve +it hot. The pudding will make a very hearty dinner, at a cost of about +fifteen cents.</p> + +<p><a name="broiledkidneys" id="broiledkidneys"></a><b>Broiled Kidneys.</b>—Mix together in a deep plate the following +ingredients, which will cost about three cents; one ounce of butter, +half a level teaspoonful of pepper, one teaspoonful each of mustard, and +any table sauce or vinegar, and as much cayenne as you can take up on +the point of a small pen-knife blade; toast half a loaf of stale bread, +(cost three cents,) cut in slices one inch thick; wash, split, and broil +one pound of pig's or sheep's kidneys, (cost ten cents or less;) while +the kidneys are broiling dip the toast in the first named seasonings, +lay it on a hot dish, and lay the kidneys on it as soon as they are +broiled; season them with salt and pepper, and serve them hot with one +quart of plain boiled potatoes, (cost three cents.) The cost of the +entire dinner will be less than twenty cents.</p> + +<p><a name="tripe" id="tripe"></a><b>Tripe, Curry and Rice.</b>—Thoroughly wash two pounds of tripe, (cost +sixteen cents,) boil it until tender, about one hour, in plenty of water +and salt; then lay it on a clean, dry cloth to drain; put half a pound +of rice, (cost five cents,) into the same water, and boil it fast for +twenty minutes; cut the tripe in pieces two inches square; slice two +cents' worth of onions, frying them in two ounces of drippings, (cost +two cents,) season with one teaspoonful of salt, quarter of a level +teaspoonful of pepper, and one tablespoonful of vinegar, add to the +tripe, and cook all together for fifteen minutes, stirring occasionally +to prevent burning. Just as you are ready to serve it, stir in one +teaspoon<span class='pagenum'><a name="Page_57" id="Page_57">[Pg 57]</a></span>ful of curry, which, with the other seasonings, will cost two +cents. Drain the rice in a colander, shake it into a dish, and send it +to the table with the tripe. The dinner will cost twenty-seven cents, +and be very satisfactory.</p> + +<p><a name="liverpolenta" id="liverpolenta"></a><b>Liver Polenta.</b>—Boil one pound of yellow Indian Meal, (cost four cents,) +for half an hour, in two quarts of boiling water with one ounce of +drippings, (cost one cent,) stirring it occasionally to prevent burning; +meantime fry in one ounce of drippings, (cost one cent,) a sheep's or +pig's haslet, (cost five cents,) well washed and sliced; when the meal +has boiled half an hour, put it into a greased baking dish with the +haslet, seasoning each layer with salt and pepper; bake it for twenty +minutes in a quick oven, and serve it hot.</p> + +<p>The dish, which is palatable and nutritious, costs less than twelve +cents.</p> + +<p><a name="modebeef" id="modebeef"></a><b>À la Mode Beef.</b>—This is one of the compound dishes which are mentioned +in the beginning of this chapter, and will serve as a basis for at least +two good dinners. Unless there is an unusual rise in the price of meat, +you can buy the round of beef for a shilling a pound at the market or +provision house; in the middle of the week choose four pounds in a +solid, thick piece; cut half a pound of fat pork, (cost six cents,) into +strips half an inch square; thrust the steel you use for sharpening +knives into the meat, in the direction of the grain, and put the strips +of pork into the holes you make; cut up five cents' worth of carrot, +turnips, onion, and parsley, lay them in the bottom of an earthen crock +or deep bowl, with two tablespoonfuls of salt, and one teaspoonful of +pepper; put the beef on them, and pour over it one pint of vinegar, and +enough water to just cover the meat; the vinegar and seasoning will cost +five cents.</p> + +<p>Turn a plate over the meat, and put a clean stone on it to keep the meat +under the pickle; turn the meat every day, keeping it in a cool place.</p> + +<p>Sunday morning, as soon as breakfast is over, put the meat, pickle, and +vegetables, over the fire in a clean pot, and let them stew, +<i>uncovered</i>, until the pickle is all evaporated and the meat is nicely +browned; then sprinkle over it two tablespoonfuls of flour, and let that +brown, turning the meat over occasionally; then add enough boiling water +to cover the meat, put on the pot cover, and set it where it will simmer +gently for at least three hours. During the last half hour boil one<span class='pagenum'><a name="Page_58" id="Page_58">[Pg 58]</a></span> +quart of potatoes, (cost three cents,) in plenty of boiling water and +salt. When the meat is done take it upon a platter, strain the gravy +over it, and serve it hot with the boiled potatoes. About half of it +will be enough for dinner, and will cost, with the potatoes, thirty-five +cents.</p> + +<p><a name="meatpatties" id="meatpatties"></a><b>Meat Patties.</b>—Chop the remainder of the <i>À la mode</i> BEEF; make a suet +crust, (cost five cents,) as directed for SUET DUMPLINGS, roll it out +quarter of an inch thick, cut it out with a round tin cutter, lay a +tablespoonful of the mince-meat on each round, wet the edges of the +crust, and fold it over in the shape of an old-fashioned turn-over; +pinch the edges together, put the patties on a floured baking-pan, and +bake them about half an hour in a moderate oven. When you put them in +the oven, put one quart of potatoes, (cost three cents,) to boil in +boiling water and salt. When both potatoes and patties are done serve +them together; the dinner will cost about thirty cents.</p> + +<p><a name="boiledmutton" id="boiledmutton"></a><b>Boiled Mutton.</b>—The shoulder of mutton can be bought at the market for +about six cents a pound. Choose one weighing not over four pounds, (cost +twenty-four cents,) wipe it with a clean, damp cloth, put it into three +quarts of boiling water with a tablespoonful of salt, one cents' worth +of soup greens, a level teaspoonful of pepper, and boil it gently +fifteen minutes for each pound, skimming it as often as any scum rises. +About one hour before it is done pare one quart of turnips, cut them in +quarters, and boil them with the mutton. Wash one quart of potatoes, +pare off a ring from each, and boil them in boiling water. Serve them +with the mutton and turnips, saving the broth from the mutton for BREAD +BROTH for breakfast. The potatoes and turnips will cost five cents, and +the proportionate cost of the mutton will be twelve cents; so the dinner +will cost seventeen cents. The remains of the mutton must be saved for +MUTTON <i>rechauffée</i>, as the basis of the next day's dinner.</p> + +<p><a name="muttonrechauff" id="muttonrechauff"></a><b>Mutton</b> <i>rechauffée</i>.—Prepare and boil one quart of potatoes, (cost +three cents;) slice the best part of the mutton remaining from the day +before, saving all the scraps and trimmings, dip each slice in a beaten +egg, or a little milk, (cost one cent,) roll it in bread crumbs, dried +and sifted, as directed on page 25, and fry them in sweet drippings. +Serve the meat and potatoes together; they will cost about fifteen +cents.</p> + +<p><a name="muttonkromeskys" id="muttonkromeskys"></a><b>Mutton Kromeskys.</b>—Cut cold mutton in half inch dice; chop one ounce of +onion, and fry it pale yellow in one ounce of sweet drippings, (cost one +cent;) add one ounce of flour, and stir until smooth; add half<span class='pagenum'><a name="Page_59" id="Page_59">[Pg 59]</a></span> a pint +of water, two tablespoonfuls of chopped parsley, one level teaspoonful +of salt, one level saltspoonful of white pepper, half a saltspoonful of +powdered herbs, as much cayenne as can be taken up on the point of a +very small penknife blade, and the chopped meat; the seasonings will +cost about one cent; stir until scalding hot, add the yolk of one raw +egg, (cost one cent,) cook for two minutes, stirring frequently; and +turn out to cool on a flat dish, slightly oiled, or buttered, to prevent +sticking, spreading the minced meat about an inch thick; set away to +cool while the batter is being made.</p> + +<p><a name="plainbatter" id="plainbatter"></a><b>Plain Frying Batter.</b>—Mix quarter of a pound of flour, (cost one cent,) +with the yolks of two raw eggs, (cost two cents,) a level saltspoonful +of salt, half a saltspoonful of pepper, quarter of a saltspoonful of +grated nutmeg, one tablespoonful of salad oil, (which is used to make +the batter crisp,) and one cup of water, more or less, as the flour will +take it up; the batter should be stiff enough to hold the drops from the +spoon in shape when they are let fall upon it; now beat the whites of +the two eggs to a stiff broth, beginning slowly, and increasing the +speed until you are beating as fast as you can; the froth will surely +come; then stir it lightly into the batter; heat the dish containing the +meat a moment, to loosen it, and turn it out on the table, just dusted +with powdered crackers; cut it in strips an inch wide and two inches +long, roll them lightly under the palm of the hand, in the shape of +corks, dip them in the batter, and fry them golden brown in smoking hot +fat. Serve them on a neatly folded napkin. They make a delicious dish, +really worth all the care taken in preparing them. The seasoning, +crackers, and what fat is used in frying, will not cost over four cents, +for you must strain the fat, and save it after you fry your KROMESKYS; +if you use either bread or potatoes with them, the dinner will not cost +over twenty cents.</p> + +<p><a name="epigrammerlamb" id="epigrammerlamb"></a><b>Epigramme of Lamb.</b>—This is one of my favorite dishes, which I learned +to make the first winter I had a Cooking School, and I believe that +nearly every one who tries it will share my opinion of it. Choose as +tender a two-pound breast of mutton as you can buy for about six cents a +pound, boil it in two quarts of water about three quarters of an hour, +or until you can easily pull out the bones, taking care to put it into +boiling water, with a tablespoonful of salt, and skim it as often as any +scum rises; when it is done, strain and save the pot-liquor for BREAD or +RICE BROTH, pull out the bones from the breast of mutton,<span class='pagenum'><a name="Page_60" id="Page_60">[Pg 60]</a></span> lay it +between two platters, and put a flat iron on it until it is cold. Then +cut it in triangular pieces, taking care not to waste a scrap, roll the +pieces in a beaten egg, (cost one cent,) and dried bread crumbs prepared +as directed on page 25, and fry them as you would the KROMESKYS in the +previous receipt.</p> + +<p>Use the pot-liquor in which it was boiled, with quarter of a pound of +rice, for the next morning's breakfast. The cost of both dishes will not +exceed twenty cents.</p> + +<p><a name="roastveal" id="roastveal"></a><b>Roast Veal.</b>—The shoulder of veal can usually be bought at the market +for eight cents a pound. Choose a fresh one weighing about seven pounds, +and costing about sixty cents; from this we shall make three dishes, +namely: ROAST VEAL, BLANQUETTE OF VEAL, and VEAL AND HAM PATTIES. +Therefore the proportionate cost for the ROAST VEAL will be twenty +cents. Have the butcher chop off the fore leg quite close up to the +shoulder, and cut it in neat slices about one inch thick; these you must +sprinkle with salt and pepper, and keep in a cool place, together with +the blade bone, until the next day, for the BLANQUETTE. Have the +shoulder boned, saving the blade; stuff it with the following forcemeat.</p> + +<p><a name="forcemeatveal" id="forcemeatveal"></a><b>Forcemeat for Veal or Poultry.</b>—Steep four ounces of dry bread, (cost +two cents,) in warm water, and wring it dry in a clean towel; chop one +cent's worth of onion and fry it light yellow in one cent's worth of +drippings, add the bread to it, season it with one level teaspoonful of +salt, quarter of a level teaspoonful each of pepper and powdered thyme, +or mixed spice, and stir these ingredients over the fire until they are +scalding hot; then stir in one egg, and use the stuffing; the cost will +be about five cents.</p> + +<p>After stuffing the shoulder, lay it in a dripping pan with one cent's +worth of soup greens, and put it in a hot oven to brown it quickly; when +it is brown take it out of the oven, season with salt and pepper, baste +it with a little sweet drippings, return it to the oven, and bake it +thoroughly fifteen minutes to each pound. Meantime wash one quart of +potatoes, (cost three cents,) pare a ring off each one, and boil them in +plenty of boiling water and salt. When the veal is done take it up on a +hot dish, pour half a pint of boiling water in the dripping pan, scrape +it well, and strain the contents; set this gravy again over the fire to +boil while you mix a tablespoonful of flour, in half a cup of cold<span class='pagenum'><a name="Page_61" id="Page_61">[Pg 61]</a></span> +water; stir this smoothly into the gravy, boil it for five minutes, and +serve it with the roast veal and boiled potatoes.</p> + +<p>Be careful to save all that remains from the dinner, towards making the +VEAL AND HAM PATTIES; the proportionate cost will be about thirty cents.</p> + +<p><a name="blanqveal" id="blanqveal"></a><b>Blanquette Of Veal.</b>—Put the pieces of veal saved for this dish into +enough cold water to cover them, together with a tablespoonful of salt +and one cent's worth of soup greens, the onion being stuck with ten +cloves; skim occasionally whenever any scum rises, and simmer until the +meat is tender, which will be in half or three quarters of an hour; then +take up the meat in a colander, and run some cold water over it from the +faucet; strain the pot-liquor, and let it boil again; mix together over +the fire one tablespoonful of butter, (cost two cents,) and two of +flour; when they are smooth add one quart of the boiling broth to them, +season with a teaspoonful of salt, quarter of a level teaspoonful of +white pepper, and quarter of a nutmeg grated; mix the yolks of two eggs, +(cost two cents,) with about a cupful of the broth, and stir them into +the rest; then put in the veal, and heat and serve it, with a quart of +boiled potatoes, (cost three cents.) The dinner will cost about thirty +cents.</p> + +<p><a name="vealpatties" id="vealpatties"></a><b>Veal and Ham Patties.</b>—Chop the remains of the ROAST VEAL (cost twenty +cents,) with quarter of a pound of lean ham, (cost four cents,) weigh +both, and mix with them an equal weight of dried bread, soaked in warm +water, and wrung dry in a clean towel; season with salt, pepper, and +powdered herbs, or SPICE SALT to taste, moisten with any cold gravy you +have saved from the ROAST VEAL, and fill it into little turnovers, or +patty pans lined with a suet crust, made as directed on page 53, for +SUET DUMPLINGS, (cost five cents.)</p> + +<p>The dinner will cost about thirty cents.<span class='pagenum'><a name="Page_62" id="Page_62">[Pg 62]</a></span></p> + + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_IX" id="CHAPTER_IX"></a>CHAPTER IX.</h2> + +<p class="center">CHEAP PUDDINGS, PIES, AND CAKES.</p> + + +<p><a name="nutpud" id="nutpud"></a>Good puddings are nutritious and wholesome, and an excellent variety can +be made at a comparatively small expense. Pies, as they are usually +made, with greasy and indigestible pastry, are positively unhealthy; if +they are made with a plain bottom crust, and abundantly filled with ripe +fresh or dried fruit, they are not so objectionable. Rich cake is always +an extravagance, but some of the plainer kinds are pleasant additions to +lunch and supper; we subjoin a few good receipts.</p> + +<p><a name="swisspudding" id="swisspudding"></a><b>Swiss Pudding.</b>—Sift together half a pound of flour, (cost two cents,) +one heaping teaspoonful of baking powder, and one of salt; rub together +four ounces of granulated sugar, (cost three cents,) and two ounces of +butter, (cost four cents,) and when they are well mixed, so as to be +granular but not creamy, add the flour gradually until all is used; make +a hollow in the middle of the flour, put into it one egg, half a +teaspoonful of lemon flavoring, and half a pint of milk, (cost of these +ingredients four cents;) mix to a smooth paste, put into a well buttered +and floured mould, and set this into a large pot with boiling water +enough to come two-thirds up the side of the mould; steam the pudding +three quarters of an hour, or until you can run a broom splint into it +without finding the pudding stick to the splint. Turn the pudding out of +the mould, and send it to the table with the following sauce:</p> + +<p><a name="creamsauce" id="creamsauce"></a><b>Cream Sauce.</b>—Stir together over the fire one ounce each of flour and +butter, (cost two cents;) as soon as they are smooth pour into them half +a pint of boiling milk, (cost two cents,) add two ounces of sugar and +half a teaspoonful of lemon flavoring, (cost two cents,) and use with +the pudding as soon as it boils up. The sauce and pudding will cost +about twenty cents.</p> + +<p><a name="collegepudding" id="collegepudding"></a><b>College Puddings.</b>—Mix well together eight ounces of dried and sifted +bread crumbs, (cost three cents,) two ounces of very finely chopped +suet, (cost two cents,) two ounces of currants, two eggs, and two ounces +of sugar, (cost together five cents,) a teaspoonful of salt, three +grates<span class='pagenum'><a name="Page_63" id="Page_63">[Pg 63]</a></span> of nutmeg, and sufficient milk to moisten, about one cents' +worth; make the puddings up in little round balls, roll them first in +sifted bread crumbs; next dip them in beaten egg, and then roll them +again in bread crumbs; fry them in plenty of hot fat, and serve them +with sugar dusted over them. Five cents will cover the cost of frying +them; and a nice dishful will cost you about eighteen cents.</p> + +<p><a name="creamrice" id="creamrice"></a><b>Cream Rice Pudding.</b>—Wash four ounces of rice, (cost three cents,) +through two waters, put it into a baking dish with three ounces of +sugar, and a teaspoonful of flavoring, (cost three cents,) pour in one +quart and a pint of milk, (cost twelve cents,) and put it into a +moderate oven to bake an hour and a half, or until it is of a creamy +consistency. This pudding is very delicate and wholesome, and costs +fifteen cents.</p> + +<p><a name="halfpaypudding" id="halfpaypudding"></a><b>Half-pay Pudding.</b>—Carefully wash and dry a quarter of a quarter of a +pound of Zante currants, (cost three cents,) stone the same quantity of +raisins, (cost three cents,) and chop an equal amount of suet, (cost two +cents;) mix them with eight ounces of stale bread, (cost three cents,) +three tablespoonfuls of molasses, half a pint of milk, and a teaspoonful +each of spice, salt, and baking powder, (cost four cents.) Put these +ingredients into a mould which has been well buttered and floured, and +steam them about three hours. If by any mischance the top of the pudding +is watery, you can remedy it by putting it into a hot oven for ten or +fifteen minutes to brown. When you are ready to use it, turn it from the +mould and send it to the table with some CREAM SAUCE. This is an +excellent plum pudding, and costs only about twenty cents, including +sauce.</p> + +<p><a name="breadpudding" id="breadpudding"></a><b>Bread Pudding.</b>—Slice a five cent loaf of bread, spread it lightly with +two cents' worth of butter, and lay it in a baking dish; break one egg, +(cost one cent,) into a bowl, add to it two ounces each of flour and +sugar, (cost two cents,) a teaspoonful of salt, and a pint of milk, +(cost four cents;) mix, flavor to taste, pour over the bread, and bake +the pudding about half an hour in a quick oven. It will be very nice, +and cost about fifteen cents.</p> + +<p><a name="cupcustards" id="cupcustards"></a><b>Cup Custards.</b>—Boil a pint of milk, (cost four cents,) with two ounces +of sugar and half the yellow rind of a lemon, (cost three cents;) +meantime beat four eggs, (cost four cents,) and strain the milk into +them; mix thoroughly, strain again, and pour into cups; set these in a +baking pan containing hot water enough to reach half way up the sides<span class='pagenum'><a name="Page_64" id="Page_64">[Pg 64]</a></span> +of the cups, and either set the pan over the fire until the custards are +firm, or bake them in the oven; they will set in twelve or fifteen +minutes. The cost will be about twelve cents.</p> + +<p><a name="fruitdumpling" id="fruitdumpling"></a><b>Fruit Dumpling.</b>—Make a nice suet crust, as directed for SUET DUMPLINGS +on page 53, roll it out about quarter of an inch thick, spread it with +ten cents' worth of ripe fruit, quarter of a pound of sugar, (cost three +cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth +wet with scalding water, and well floured next the dumpling, and boil it +in a large kettle half full of boiling water for two hours, taking care +that the pot does not stop boiling, or remain uncovered, or the dumpling +will be heavy.</p> + +<p>When it is done take it from the pot, unroll it from the cloth, and +serve it with a few cents' worth of molasses; it will cost about twenty +cents.</p> + +<p><a name="appledumpling" id="appledumpling"></a><b>Apple Dumplings.</b>—Pare and core five cents' worth of apples, keeping +them whole; make a suet crust as directed for SUET DUMPLINGS on page 53, +roll it out, and cut it in as many squares as you have apples; sprinkle +a little spice on the apples, fold the corners of the pieces of paste up +over them, pinch them together, tie each one in a floured cloth, and +boil for one hour as directed in the previous receipt; then take them +from the pudding cloths, and serve them with five cents' worth of butter +and sugar; they can be made for about fifteen cents.</p> + +<p><a name="bakedadumpling" id="bakedadumpling"></a><b>Baked Apple Dumplings.</b>—Make a paste of half a pound of flour, (cost two +cents,) quarter of a pound of butter, (cost eight cents,) and enough +cold water to wet it up, about half a pint; roll it out very thin and +fold it four times; repeat this process twice; then put the paste in a +cool place for five minutes, and roll and fold again; do this three +times, and then cut the paste in squares, and lay on each an apple +prepared as above; fold the paste over the apples, turn them bottom up +on a baking sheet, brush them with a well beaten egg, (cost one cent,) +sift over them an ounce of powdered sugar, (cost one cent,) and put them +in a moderate oven to bake for three quarters of an hour. They will cost +about eighteen cents, and be very nice.</p> + +<p><a name="lemondumpling" id="lemondumpling"></a><b>Lemon Dumplings.</b>—Sift eight ounces of dried bread crumbs, (cost three +cents,) mix them with the same quantity of very finely chopped suet, +(cost four cents,) pare off the thin yellow rind of a lemon, (cost two +cents,) chop it very fine, and add it with the juice to the bread and<span class='pagenum'><a name="Page_65" id="Page_65">[Pg 65]</a></span> +suet; mix in half a pound of sugar, (cost six cents,) one egg, (cost one +cent,) and enough milk to make a stiff paste, about half a pint, (cost +two cents;) divide the paste into six equal balls, tie them in a floured +cloth as directed for BOILED APPLE DUMPLINGS, and boil them an hour. +Serve them with five cents' worth of butter and sugar, or syrup. They +will cost about twenty-three cents, and are really delicious.</p> + +<p><a name="ricecroquettes" id="ricecroquettes"></a><b>Rice Croquettes.</b>—Boil half a pound of well washed rice, (cost five +cents,) in one quart of cold water, with a level tablespoonful of salt, +half a pint of milk, (cost two cents,) half the yellow rind of a lemon, +or two inches of stick cinnamon, and two ounces of sugar, (cost two +cents,) for half an hour, after it begins to boil, stirring it +occasionally to prevent burning; take it from the fire, stir in one at a +time, the yolks of three eggs, (cost three cents,) and return to the +fire for ten minutes to set the egg; then spread the rice on an oiled +platter, laying it about an inch thick, and let it get cool enough to +handle. When it is cool enough turn it out of the platter upon some +cracker dust spread on the table, cut it in strips one inch wide and +three inches long, roll them into the shape of corks, dip them first in +beaten egg, then in cracker-dust, and fry them golden brown in plenty of +smoking hot fat; lay them on a napkin for a moment to free them from +grease, put them on a dish, dust a little powdered sugar over them, and +serve them. They will cost, including the last mentioned ingredients, +about twenty cents.</p> + +<p><a name="fruittart" id="fruittart"></a><b>Fruit Tarts.</b>—Stew ten cents worth of fruit and four ounces of sugar +together; make some pastry according to the directions in the receipt +for BAKED APPLE DUMPLINGS; line deep pie-plates with the paste, building +up a rim of paste around each; fill them with the stewed fruit, and bake +them about three quarters of an hour in a moderate oven; two good sized +tarts can be made for twenty-five cents; and the fruit can be varied to +suit the season of the year, and the taste of the eaters.</p> + +<p><a name="ricecake" id="ricecake"></a><b>Rice Cakes.</b>—Sift together six ounces each of rice and wheat flour, +(cost about seven cents,) rub into them four ounces of lard or meat +drippings, (cost four cents,) four eggs, (cost four cents,) and +sufficient milk to make a thick cake-batter; beat it thoroughly, pour it +into a greased cake-pan, and bake it one hour. A good sized cake will +cost about fifteen cents.</p> + +<p><a name="rockcake" id="rockcake"></a><b>Rock Cakes.</b>—Mix well together four ounces each of butter and sugar, +(cost twelve cents,) add four ounces of well washed currants, (cost<span class='pagenum'><a name="Page_66" id="Page_66">[Pg 66]</a></span> +three cents,) one pound of flour, (cost four cents,) and three eggs, +(cost three cents;) beat all these ingredients thoroughly, roll them +into little balls, or rocks, and bake them on a buttered baking pan. A +good supply will cost about twenty-two cents.</p> + +<p><a name="carawaycake" id="carawaycake"></a><b>Caraway Cake.</b>—Beat to a cream four ounces each of butter and sugar, +(cost twelve cents,) stir in two eggs, (cost two cents,) one gill of +milk, (cost one cent,) one pound of sifted flour, (cost four cents,) and +five cents' worth of caraway seed; bake the cake for two hours in a deep +earthen dish, testing it with a clean broom splint to be sure it is done +before you take it from the oven. It will cost about twenty-four cents.</p> + +<p><a name="gingerbread" id="gingerbread"></a><b>Soft Gingerbread.</b>—Melt one ounce of butter, (cost two cents,) add it to +half a pint of molasses, (cost five cents,) with one level teaspoonful +each of ground cloves, cinnamon, and ginger, (cost one cent;) dissolve +one level teaspoonful of soda in half a pint of boiling water, mix this +with the molasses, and lightly stir in half a pound of sifted flour +(cost two cents;) line a cake-pan with buttered paper, pour in the +batter, which will be very thin, and bake it about half an hour, or +until you can run a broom-splint into it, and withdraw it clean. The +cake, which will be a good size, will cost about ten cents.</p> + +<p><a name="sweetbiscuits" id="sweetbiscuits"></a><b>Sweet Biscuits.</b>—Rub four ounces of butter, (cost eight cents,) into one +pound of flour, (cost four cents;) dissolve four ounces of sugar, (cost +three cents,) in half a pint of warm milk, (cost two cents.) Pour this +into the flour, mixing it smoothly; then dissolve half a level +teaspoonful of cream of tartar in one gill of cold water, and stir it +into the above ingredients. When they are thoroughly mixed, roll out the +paste about quarter of an inch thick, cut it out in small round cakes, +and bake them golden brown, at once, in a quick oven. A good supply will +cost about seventeen cents.<span class='pagenum'><a name="Page_67" id="Page_67">[Pg 67]</a></span></p> + + +<hr style="width: 65%;" /> +<h2><a name="CHAPTER_X" id="CHAPTER_X"></a>CHAPTER X.</h2> + +<p class="center">DESSERT DISHES.</p> + + +<p><a name="deserts" id="deserts"></a>The previous chapter was devoted to cheap and good sweet dishes of the +kind usually called dessert in this country; the dessert proper, +however, consists of fruit, creams, ices, small and delicate cakes, +fancy crackers, and confectionery. We give here directions for making +some of these enjoyable delicacies at a very moderate rate.</p> + +<p>It must always be borne in mind that the prices quoted are those which +prevail when the articles specified are in season, and consequently +abundant and cheap. As apples are very plentiful, and generally cheap, +we shall begin with dishes made from them.</p> + +<p><a name="appleblack" id="appleblack"></a><b>Apple Black Caps.</b>—Pare a quart of nice apples, core them without +breaking, set them side by side in a baking dish that will just hold +them, fill the centres with sugar, place two cloves in the top of each +one, grate over them the yellow rind of a lemon or orange, and put them +into a moderate oven only until they are tender; do not let them break +apart. As soon as they are tender take them from the oven, heat a fire +shovel red hot and hold it over them, near enough to blacken their tops. +Serve either hot or cold.</p> + +<p>A porcelain-lined baking dish, or a <i>gratin</i> pan, is the best dish for +cooking the black-caps in, because either can be set upon a clean plate +and sent to the table; if the apples have to be removed from the dish in +which they were baked they may be broken, and then the appearance of the +dish will be spoiled.</p> + +<p>The flavor of the dish may be changed by varying the spice, and by +occasionally using a little wine or brandy with the sugar. The cost of a +dish large enough for half a dozen persons will be covered by ten cents, +unless it is made when apples are scarce and dear.</p> + +<p><a name="applesnow" id="applesnow"></a><b>Apple Snow.</b>—Make this dish when eggs are cheap. Pare and core a quart +of apples, (cost five cents,) stew them to a pulp with just water enough +to moisten them, rub them through a seive, and sweeten them to taste. +Beat the whites of six eggs, (cost six cents,) with two<span class='pagenum'><a name="Page_68" id="Page_68">[Pg 68]</a></span> tablespoonfuls +of powdered sugar, to a stiff froth; beat the apple-pulp to a froth; mix +the egg and apple together very lightly, turning the bowl of the spoon +over and over instead of stirring it around; then beat them with an egg +whisk until they look like snow. Pile the snow high in the centre of a +dish, putting it in by the tablespoonful, and taking care not to break +it down; in the top of the heap of snow put a fresh flower or a green +sprig; and if you have any currant jelly, lay a few bits around the +base. The effect of the dish is very pretty, and it can be made for +about fifteen cents.</p> + +<p><a name="applecake" id="applecake"></a><b>Apple Cakes.</b>—Pare, core, and slice a quart of apples, (price five +cents,) stew them with half their weight in sugar, (about one pound, +cost about twelve cents,) the grated rind and juice of a lemon, (cost +two cents,) one ounce of batter, (cost two cents,) and a very little +grated nutmeg. When they are tender beat them with an egg whisk until +they are light, drop them by the dessert-spoonful on buttered paper laid +on a baking sheet, and bake them in a cool oven until they are firm, +which will be in about fifteen minutes. When they are cool put them in a +tin box until wanted for use. The cost will be about twenty cents.</p> + +<p><a name="cherrycheese" id="cherrycheese"></a><b>Cherry Cheese.</b>—Put into a stone jar a pound of sound, ripe cherries, +with the stones removed, (cost about ten cents;) cover the jar closely, +set it in a saucepan half full of boiling water, and simmer it gently +until the cherries are tender; then take up the fruit, weigh it, put it +into a preserving kettle with half a pound of finely sifted sugar, (cost +about eight cents), to every pound of fruit; add a dozen cherry kernels +with the skins removed by scalding, and rubbing in a clean cloth, put +the kettle over a slow fire, and boil, stirring occasionally, until the +fruit is quite dry and clear. Meantime rinse out some shallow jars with +brandy, and when the fruit is done put it into them, pressing it down +tightly; pour a very little brandy over the top, lay a little paper on +each, then fit on the covers of the jars closely, and keep in a dry, +cool place. The above quantity will cost about twenty-five cents.</p> + +<p><a name="candiedcherries" id="candiedcherries"></a><b>Candied Cherries.</b>—Choose a pound of perfectly sound, ripe cherries, +(cost ten cents,) with the stalks and an occasional leaf attached, wipe +them with a clean, dry, soft cloth; dip the leaves and stems, but not +the fruit, into boiling vinegar, and set them with the cherries upward, +in a card-board perforated with holes to admit the stems, until the<span class='pagenum'><a name="Page_69" id="Page_69">[Pg 69]</a></span> +vinegar dries. Meantime boil a pound of loaf sugar, (cost about fifteen +cents), with a teaspoonful of cold water, using a thick porcelain-lined +saucepan or copper sugar boiler; skim until perfectly clear, and test in +the following way: Dip the thumb and forefinger into cold water and then +quickly into the boiling sugar, withdrawing it instantly; press the +fingers together, and then draw them apart; if the sugar forms a little +thread between them it is ready to use, if it does not, boil a few +minutes longer and test again. When it is ready dip the leaves and +branches into it, and dry them in the card board frame as directed +above. Keep the sugar at the boiling point, and as soon as it forms a +clear brittle thread between the fingers, when tested as above, dip the +entire fruit into it, moving the cherries around so that the sugar +completely covers them, and dry them, placed as above in the card board +frame, in the mouth of a cool oven.</p> + +<p><a name="currantsalad" id="currantsalad"></a><b>Currant Salad.</b>—Remove the stems from half a pound each of red and white +currants, (cost ten cents,) and pile them in regular layers high in the +centre of a shallow glass dish, sifting a little powdered sugar between +each layer; the sugar will cost two or three cents. A gill of cream, +(cost five cents,) may be poured over the top, if desired. The dish +should be tastefully ornamented with green leaves, and the salad kept +very cool until wanted for use. The cost of a nice dishful will be about +eighteen cents.</p> + +<p><a name="icedcurrants" id="icedcurrants"></a><b>Iced Currants.</b>—Beat the white of one egg, (cost one cent,) to a stiff +froth, mix it with three dessertspoonfuls of cold water, dip into it +carefully some perfect bunches of ripe red and white currants, which can +be bought in season for ten cents a pound; drain each bunch a moment and +then dust it well with powdered sugar, lay each bunch carefully upon a +large sheet of white paper, so that there is plenty of room between the +bunches, and set them in a cool, airy place for five hours. The sugar +will partly crystalize upon the fruit, and the effect will be very +pretty. The cost of a good sized dish will be about fifteen cents.</p> + +<p><a name="damsons" id="damsons"></a><b>Compôte of Damsons.</b>—Wipe one quart of sound, ripe damsons, (cost ten +cents,) with a clean, dry cloth, drop them, one by one into the +following syrup: make a syrup by melting one pound of loaf sugar (cost +fifteen cents,) with one pint of water, stir in the white of an egg, +(cost one cent,) and boil the syrup fifteen minutes, skimming it clear. +Simmer the plums in this syrup until they are tender, about five<span class='pagenum'><a name="Page_70" id="Page_70">[Pg 70]</a></span> +minutes, but do not let them break; take the plums up carefully and +arrange them in a heap on a shallow dish, letting the syrup boil about +ten minutes, until it is quite thick; then remove it from the fire, cool +it a little, and pour it over the plums. The dish will cost about +twenty-five cents.</p> + +<p><a name="stuffeddates" id="stuffeddates"></a><b>Stuffed Dates.</b>—Remove the stones from a pound of fine dates, (cost ten +cents,) by cutting them open at one side; remove the shells and skins +from half a pound of almonds, (cost ten cents;) the skins can easily be +rubbed off by first pouring boiling water on the almond kernels; replace +the date-stones with the almonds, and arrange the dates neatly on a +shallow dish; dust a little powdered sugar over them, and keep them in a +cool, dry place till ready to use. The dish will cost twenty-three +cents.</p> + +<p><a name="stewedfigs" id="stewedfigs"></a><b>Stewed Figs.</b>—Dissolve four ounces of powdered sugar, (cost three +cents,) in one pint of cold water, and flavor with a few drops of any +essence preferred; put into it a pound of nice figs, (cost ten cents,) +heat slowly, and stew gently for about two hours, or until the figs are +tender. Eat hot with a dish of boiled rice, or serve cold. The cost will +be less than fifteen cents.</p> + +<p><a name="gooseberries" id="gooseberries"></a><b>Compôte of Gooseberries.</b>—Choose a quart of large, sound, ripe, green +gooseberries, (cost ten cents,) remove the stems and tops, throw them +into boiling water for two minutes; drain them, let them lay three +minutes in cold water containing a tablespoonful of vinegar, to restore +their color, and then drain them quite dry. Meantime make a thick syrup +by boiling one pound of sugar, (cost twelve cents,) with one pint of +water; as soon as the syrup has boiled about ten minutes, put in the +gooseberries and boil them gently until just tender, about ten minutes. +Then pour both fruit and syrup into an earthen or glass dish; cool, and +use. The dish will cost less than twenty-five cents.</p> + +<p><a name="gooseberrycheese" id="gooseberrycheese"></a><b>Gooseberry Cheese.</b>—Remove the tops and stalks from two quarts of ripe, +red gooseberries, (cost twenty cents,) put them in a moderate oven till +soft enough to rub through a seive; then add to them one-fourth their +weight of sugar, set them over the fire to boil gently for half an hour, +stirring them constantly, and skimming till clear; then put by the +tablespoonful on plates, and dry in the mouth of a cool oven. Pack, when +quite cool, in a tight box, between sheets of white wrapping paper. The +above quantity will cost about twenty-five cents.</p> + +<p><a name="gooseberryfool" id="gooseberryfool"></a><b>Gooseberry Fool.</b>—Remove tops and stalks from two quarts of +goose<span class='pagenum'><a name="Page_71" id="Page_71">[Pg 71]</a></span>berries, boil them with three quarters of their weight in sugar, +and half a pint of cold water, until soft enough to pulp through a +sieve; then mix the pulp with a pint of milk, or cream, if a more +expensive dish is desired, and put into an earthen or glass dish to +cool; serve cold. The above quantity will cost about twenty-five cents.</p> + +<p><a name="grapejelly" id="grapejelly"></a><b>Grape Jelly.</b>—Dissolve one ounce of gelatine, (cost eight cents,) in +half a pint of cold water. Break one pound and a half of grapes, (cost +ten cents,) in an earthen bowl with a wooden spoon; strain the juice +without pressing the grapes, through clean muslin, three times; put the +juice into a preserve kettle with half a pound of loaf sugar, (cost +eight cents,) and the dissolved isinglass, and boil it ten minutes; rub +a jelly mold with pure salad oil; add two tablespoonfuls of brandy, +(cost three cents,) to the jelly; pour it into the mould, and cool until +the jelly sets firm. The above ingredients will make about a pint and a +half of jelly, and will usually cost about twenty-five cents, for the +above estimate is rather more than the average cost.</p> + +<p><a name="greengage" id="greengage"></a><b>Green Gage Compôte.</b>—Remove the skin from a quart of very ripe green +gages, (cost fifteen cents,) put them in a glass dish, sprinkle them +over with a pound of powdered sugar, (cost ten cents,) and let them +stand in a cool place four hours, until a nice syrup has been formed. +The dish is delicious, and costs about twenty-five cents.</p> + +<p><a name="pineapple" id="pineapple"></a><b>Pine Apple Julep.</b>—Pare and slice a very ripe pine apple, which in +season will cost about ten cents; lay it in a glass dish; pour over it +the juice of one orange, (cost two cents,) the juice of one lemon, (cost +two cents,) a gill of any fruit syrup, (cost about five cents,) and two +tablespoonfuls of rum, (cost three cents;) sprinkle it with a little +powdered sugar, cool it on the ice, and serve it cold. It will cost +about twenty-five cents.</p> + +<p><a name="lemonsnow" id="lemonsnow"></a><b>Lemon Snow.</b>—Soak one ounce of gelatine, (cost eight cents,) in one pint +of cold water for half an hour; peel the yellow rind from three lemons, +(cost six cents,) and squeeze and strain their juice; put the rind and +juice of the lemons into a saucepan with eight ounces of loaf sugar, +(cost eight cents,) and stir until the sugar and isinglass are quite +dissolved; pour it into a bowl, and let it cool, and begin to grow firm. +Then add the whites of three eggs, (cost three cents,) and beat to a +stiff froth. Pile by the tablespoonful high in the centre of a glass +dish. It is pretty and delicious, and costs only about twenty-five +cents.</p> + +<p><a name="melon" id="melon"></a><b>Melon Compôte.</b>—Make a syrup by boiling one pound of sugar, <span class='pagenum'><a name="Page_72" id="Page_72">[Pg 72]</a></span>(cost ten +cents,) with half a pint of water. Pare and slice a spicy musk melon, +(cost five cents,) and put it into the syrup with a little wine, (cost +five cents.) Boil gently for ten minutes, take up the melon in a glass +dish, cool the syrup a little, and pour it over the melon. Serve the +<i>compôte</i> cold; it is delicious, and costs only about twenty-five cents.</p> + +<p><a name="orangesalad" id="orangesalad"></a><b>Orange Salad.</b>—Peel six oranges, (cost twelve cents,) slice them, place +them in rings in a glass dish, sprinkle them with three ounces of +powdered sugar, (cost two cents,) pour over them a little wine and +brandy, and let them stand over night in a cool place. A good dish full +will cost about twenty cents.</p> + +<p><a name="orangeapple" id="orangeapple"></a><b>Orange and Apple Compôte.</b>—Pare and slice very thin three oranges, (cost +six cents,) and three apples, (cost three cents,) removing the seeds +from both: lay the slices in rings in a glass dish, cover, with the +following syrup, and cool. Boil the orange peel in half a pint of water, +with four ounces of sugar, (cost four cents,) until the syrup is clear; +add a tablespoonful of brandy to it, cool it a little, and pour it over +the sliced fruit. The dish is very nice when iced, and costs about +fifteen cents.</p> + +<p><a name="peachsalad" id="peachsalad"></a><b>Peach Salad.</b>—Pare and quarter a quart of ripe peaches, (cost ten +cents,) lay them in a heap in a shallow glass dish; squeeze over them +the juice of an orange, (cost two cents,) and sprinkle them with +powdered sugar, (cost two cents.) Put them on the ice to get very cold. +A large dishful can be prepared for fifteen cents.</p> + +<p><a name="pears" id="pears"></a><b>Cold Compôte of Pears.</b>—Peel and slice thin a quart of Bartlett pears, +(cost fifteen cents,) lay them in a glass dish, pour over them a little +wine, and sprinkle them plentifully with powdered sugar. Let them stand +in a cool place for an hour before using them. A nice dish will cost +less than twenty cents.</p> + +<p><a name="prunelles" id="prunelles"></a><b>Stewed Prunelles.</b>—Put a pound of prunelles, (cost fifteen cents,) in +enough boiling water to cover them, and stew them gently for one hour. +Take them up with a skimmer, strain their juice, return it to the fire +with four ounces of loaf sugar, (cost four cents,) the yellow rind and +juice of one lemon, (cost two cents,) and a glass of wine; skim until +clear, add the prunelles, and stew again for one hour. Take up the +prunelles in a glass dish, cool the syrup a little, and strain it over +them. Cool before using. The dish can be made for about twenty-five +cents.</p> + +<p><a name="quincecake" id="quincecake"></a><b>Quince Cakes.</b>—Wash some quinces, boil them in enough water to<span class='pagenum'><a name="Page_73" id="Page_73">[Pg 73]</a></span> cover +them, until they are tender enough to rub through a seive; to each quart +add a pound and a half of loaf sugar, place the mixture over the fire, +and heat to the boiling point, stirring it constantly, but do not let it +boil. Oil some plates, spread the quince upon them, and dry it in the +mouth of a cool oven. Then cut it in cakes, pack it in a tin box, +between layers of white wrapping paper, when it is thoroughly cold, and +keep it in a cool, dry place. A good dishful can be made for twenty-five +cents.</p> + +<p><a name="quincesnow" id="quincesnow"></a><b>Quince Snow.</b>—Boil some nice quinces until tender, peel them, rub them +through a sieve with a wooden spoon, and add to each pound a pound of +powdered sugar, (cost ten cents,) and the whites of three eggs, (cost +three cents.) Beat with an egg whisk to a stiff froth and pile by the +tablespoonful in the centre of a shallow glass dish. A nice dishful can +be made for about twenty-five cents.</p> + +<p><a name="icedraspberries" id="icedraspberries"></a><b>Iced Raspberries.</b>—Beat the white of one egg, (cost one cent,) with two +tablespoonfuls of cold water; pick over a quart of fine ripe +raspberries, (cost ten cents,) dip them one by one into the egg, and +roll them in powdered sugar; lay them on white paper spread on a baking +sheet, so that they do not touch, and dry them in a cold, dry place, +sifting a little more sugar over them, if they seem to grow moist. When +the berries are in season, twenty-five cents will cover the cost of a +large dish.</p> + +<p><a name="raspberrysalad" id="raspberrysalad"></a><b>Raspberry Salad.</b>—Pick over a quart of ripe raspberries, (cost ten +cents,) pile them high in the centre of a glass dish, pour over them a +glass of wine, (cost five cents,) dust them with an ounce of powdered +sugar, (cost one cent,) and keep on the ice till used. A good dishful +can be made for about twenty cents.</p> + +<p><a name="strawberries" id="strawberries"></a><b>Compôte of Strawberries.</b>—Carefully pick over a quart of ripe +strawberries, (cost ten cents;) put them in an earthen dish, pour over +them a syrup made by boiling quarter of a pound of sugar, (cost four +cents,) with one gill of water, for ten minutes; let the berries stand +in this syrup for one hour; then drain them and pile them in a heap in a +shallow glass dish; add to the syrup the juice of one orange, (cost two +cents,) or a glass of wine; boil it up and cool it a little, and strain +it over the berries; cool and use. This delicious dish costs about +fifteen cents.</p> + +<p><a name="strawberrydrops" id="strawberrydrops"></a><b>Strawberry Drops.</b>—Rub some ripe strawberries through a fine seive with +a wooden spoon; add two ounces of this juice to half a<span class='pagenum'><a name="Page_74" id="Page_74">[Pg 74]</a></span> pound of +powdered sugar, (cost five cents,) put the mixture into a saucepan and +stir it over the fire until it begins to simmer; remove it from the +fire, and stir it briskly for five minutes, oil some paper, lay it on a +baking sheet, drop the strawberries on it by the salt-spoonful, dry them +in the mouth of a cool oven. Keep them between layers of white paper in +a cool place. A good supply can be made for twenty-five cents.</p> + +<p><a name="mixedfruit" id="mixedfruit"></a><b>Compôte of Mixed Fruit.</b>—Boil half a pound of loaf sugar, (cost eight +cents,) with one gill of cold water for ten minutes; pick over half a +pound of red currants, (cost five cents,) and a pint of raspberries, +(cost five cents,) and simmer them in the syrup for ten minutes. Take up +the fruit on a glass dish, cool the syrup a little and pour it over the +fruit. The dish will cost less than twenty cents.</p> + +<p><a name="fruitjuice" id="fruitjuice"></a><b>Fruit Juice.</b>—Rub ripe fruit through a seive, with a wooden spoon, and +then strain it free from skins and seeds; to every pound add quarter of +a pound of loaf sugar; mix well; put into wide-mouthed glass bottles, +and set them in a pan with cold water reaching to the necks of the +bottles. Set the pan over the fire and let the water come to a boil; +remove the pan and let the bottles stand in the water until they are +quite cold. Then cork them tightly, and seal them with wax or resin.</p> + +<p>Keep them in a cool, dry place. This juice added to ice-water, and +sweetened to taste, makes a delicious sherbet.</p> + +<p class="center">THE END.</p> + + +<hr style='width: 45%;' /> + +<h2>INDEX.</h2> + +<table border="0" summary="Index"> <tr><td></td><td class="tcent">COST.</td><td class="tcent"> PAGE.</td></tr> + + <tr><td><a href="#modebeef"> <i>À la Mode</i> Beef, with potatoes,</a> </td><td class="tcent">35</td><td class="tcent">57</td></tr> + <tr><td><a href="#appledumpling"> Apple Dumplings,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#baconpoly"> Bacon and Apple Roly-poly, with Vegetables,</a></td><td class="tcent">25</td><td class="tcent">48</td></tr> + <tr><td><a href="#bakedadumpling"> Baked Apple Dumplings,</a></td><td class="tcent"> 18 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#bakedheart"> Baked Heart, </a></td><td class="tcent"> 25 </td><td class="tcent">47</td></tr> + <tr><td><a href="#bakedhead"> Baked Pig's Head,</a> </td><td class="tcent">22</td><td class="tcent">50</td></tr> + <tr><td><a href="#barleywater"> Barley Water,</a></td><td class="tcent">2 </td><td class="tcent"> 23</td></tr> + <tr><td><a href="#fryingbatter"> Batter for frying,</a> </td><td class="tcent"> 4 </td><td class="tcent"> 52</td></tr> + <tr><td><a href="#plainbatter"> Batter for frying,</a> </td><td class="tcent">5</td><td class="tcent">59</td></tr> + <tr><td><a href="#beansbacon"> Beans and Bacon,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 40</td></tr> + <tr><td><a href="#bakedbeans"> Beans, Baked,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 39</td></tr> + <tr><td><a href="#friedbeans"> Beans, Fried,</a> </td><td class="tcent"> 10 </td><td class="tcent">40</td></tr> + <tr><td><a href="#beansoup"> Bean Soup,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#stewedbeans"> Beans, Stewed,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 40</td></tr> + <tr><td><a href="#modebeef"> Beef <i>À la Mode</i>,</a> </td><td class="tcent"> 35 </td><td class="tcent">57</td></tr> + <tr><td><a href="#beefbroth"> Beef Broth, with Dumplings,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr> + <tr><td><a href="#meatpatties"> Beef Patties,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#beefpie"> Beef Pie,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 46</td></tr> + <tr><td><a href="#beer"> Beer, </a></td><td class="tcent"> -- </td><td class="tcent"> 22</td></tr> + <tr><td><a href="#beernursing"> Beer for Nursing Women,</a> </td><td class="tcent"> -- </td><td class="tcent"> 23</td></tr> + <tr><td><a href="#sweetbiscuits"> Biscuits, Sweet,</a> </td><td class="tcent"> 17 </td><td class="tcent"> 66</td></tr> + <tr><td><a href="#teabiscuit"> Biscuits, Tea,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 27</td></tr> + <tr><td><a href="#blanqveal"> <i>Blanquette</i> of Veal, with Potatoes,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 61</td></tr> + <tr><td><a href="#brainpudding"> Brain and Liver Pudding,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 56</td></tr> + <tr><td><a href="#bread"> Bread per 8 lbs, </a></td><td class="tcent"> 24 </td><td class="tcent"> 25</td></tr> + <tr><td><a href="#breadpudding"> Bread Pudding,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#breakfastrolls"> Breakfast Rolls,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 27</td></tr> + <tr><td><a href="#beefbroth"> Broth, Beef,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr> + <tr><td><a href="#chickenbroth"> Broth, Chicken,</a> </td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr> + <tr><td><a href="#muttonbroth"> Broth, Mutton,</a> </td><td class="tcent"> 17 </td><td class="tcent"> 36</td></tr> + <tr><td><a href="#scotchbroth"> Broth, Scotch,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 32</td></tr> + <tr><td><a href="#vealbroth"> Broth, Veal,</a> </td><td class="tcent"> 13 </td><td class="tcent"> 36</td></tr> + <tr><td><a href="#whitebroth"> Broth, White,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 36</td></tr> + <tr><td><a href="#carawaycake"> Cake, Caraway,</a> </td><td class="tcent"> 24 </td><td class="tcent">66</td></tr> + <tr><td><a href="#ricecake"> Cake, Rice,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#rockcake"> Cake, Rock,</a> </td><td class="tcent"> 22 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#chickenbroth"> Chicken Broth,</a> </td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr> + <tr><td><a href="#friedchicken"> Chicken, Fried,</a> </td><td class="tcent"> 35 </td><td class="tcent"> 52</td></tr> + <tr><td><a href="#cheesepudding"> Cheese Pudding,</a> </td><td class="tcent"> 12 </td><td class="tcent"> 41</td></tr> + <tr><td><a href="#cocoa"> Chocolate,</a> </td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr> + <tr><td><a href="#generalsoup"> Chowder,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 35</td></tr> + <tr><td><a href="#cocoa"> Cocoa,</a> </td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr> + <tr><td><a href="#cocoacost"> Cocoa, per quart, </a></td><td class="tcent"> 6 </td><td class="tcent"> 22</td></tr> + <tr><td><a href="#codfishsteaks"> Codfish Steaks and Potatoes,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 45</td></tr> + <tr><td><a href="#coffee"> Coffee,</a> </td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr> + <tr><td><a href="#coffeecost"> Coffee, per quart,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 22</td></tr> + <tr><td><a href="#collegepudding"> College Pudding,</a> </td><td class="tcent"> 18 </td><td class="tcent"> 62</td></tr> + <tr><td><a href="#CHAPTER_II"> Cooking,</a> </td><td class="tcent"> -- </td><td class="tcent"> 16</td></tr> + <tr><td><a href="#creamrice"> Cream Rice Pudding,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#creamsauce"> Cream Sauce, </a></td><td class="tcent"> 6 </td><td class="tcent"> 62</td></tr> + <tr><td><a href="#creamsoup">Cream Soup, with Macaroni, </a></td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr> + <tr><td><a href="#ricecroquettes"> Croquettes, Rice, </a></td><td class="tcent"> 20 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#cupcustards"> Cup Custards, </a></td><td class="tcent"> 12 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#appledumpling">Dumplings, Apple, </a></td><td class="tcent"> 15 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#bakedadumpling"> Dumplings, Apple, Baked, </a></td><td class="tcent"> 18 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#fruitdumpling"> Dumpling, Fruit,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#gammondumpling"> Dumpling, Gammon, </a></td><td class="tcent"> 15 </td><td class="tcent"> 48</td></tr> + <tr><td><a href="#lemondumpling"> Dumplings, Lemon,</a> </td><td class="tcent"> 23 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#norfolkdumplings"> Dumplings, Norfolk,</a> </td><td class="tcent"> 7 </td><td class="tcent"> 37</td></tr> + <tr><td><a href="#suetdumplings"> Dumplings, Suet,</a> </td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr> + <tr><td><a href="#CHAPTER_X"> Dessert,</a> </td><td class="tcent"> 10 to 25 </td><td class="tcent"> 67</td></tr> + <tr><td><a href="#fishchowder"> Fish Chowder, </a></td><td class="tcent"> 20 </td><td class="tcent"> 35</td></tr> + <tr><td><a href="#fishpudding"> Fish Pudding,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 44</td></tr> + <tr><td><a href="#fishsoup"> Fish Soup, </a></td><td class="tcent"> 20 </td><td class="tcent"> 35</td></tr> + <tr><td><a href="#fishpie"> Fish and Potato Pie,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 44</td></tr> + <tr><td><a href="#fishtaterpudding"> Fish and Potato Pudding,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 45</td></tr> + <tr><td><a href="#forcemeat">Forcemeat for Poultry,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 51</td></tr> + <tr><td><a href="#forcemeatveal"> Forcemeat for Veal, </a></td><td class="tcent"> 5 </td><td class="tcent"> 60</td></tr> + <tr><td><a href="#roastfowl"> Fowl, Roast,</a> </td><td class="tcent"> 38 </td><td class="tcent"> 51</td></tr> + <tr><td><a href="#fruitdumpling"> Fruit Dumplings, </a></td><td class="tcent"> 20 </td><td class="tcent">64</td></tr> + <tr><td><a href="#fruittart"> Fruit Tarts, </a></td><td class="tcent"> 12 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#gammondumpling">Gammon Dumpling, </a></td><td class="tcent"> 15 </td><td class="tcent"> 48</td></tr> + <tr><td><a href="#germanpotatoes"> German Potatoes,</a> </td><td class="tcent"> 10 </td><td class="tcent">55</td></tr> + <tr><td><a href="#gingerbread">Gingerbread, Soft, </a></td><td class="tcent"> 10 </td><td class="tcent"> 66</td></tr> + <tr><td><a href="#halfpaypudding"> Half-pay Pudding, </a></td><td class="tcent"> 20 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#hastypudding"> Hasty Pudding,</a></td><td class="tcent"> 4 </td><td class="tcent"> 42</td></tr> + <tr><td><a href="#indianbread"> Indian Bread,</a> </td><td class="tcent"> 5 </td><td class="tcent"> 42</td></tr> + <tr><td><a href="#indiancakes"> Indian Cakes, </a></td><td class="tcent"> 5</td><td class="tcent"> 42</td></tr> + <tr><td><a href="#bakedindianpudding">Indian Pudding, Baked,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 43</td></tr> + <tr><td><a href="#boiledindianpudding">Indian Pudding, Boiled,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 42</td></tr> + <tr><td><a href="#irishstew"> Irish Stew, </a></td><td class="tcent"> 23 </td><td class="tcent"> 49</td></tr> + <tr><td><a href="#johnnycake"> Johnny Cake, </a></td><td class="tcent"> 5 </td><td class="tcent"> 42</td></tr> + <tr><td><a href="#broiledkidneys"> Kidneys, Broiled, with potatoes,</a> </td><td class="tcent"> 20 </td><td class="tcent">56</td></tr> + <tr><td><a href="#pigskidneys"> Kidneys, Pigs',</a> </td><td class="tcent"> 10 </td><td class="tcent"> 47</td></tr> + <tr><td><a href="#kidneypudding"> Kidney Pudding, </a></td><td class="tcent"> 30 </td><td class="tcent"> 47</td></tr> + <tr><td><a href="#stewedkidneys"> Kidney, Stewed, with potatoes,</a> </td><td class="tcent"> 25 </td><td class="tcent">47</td></tr> + <tr><td><a href="#muttonkromeskys"> Kromeskys, </a></td><td class="tcent"> 20 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#epigrammerlamb"> Lamb, <i>Epigramme</i>, with Broth and Rice,</a></td><td class="tcent">20</td><td class="tcent">59</td></tr> + <tr><td><a href="#lemondumpling"> Lemon Dumplings,</a> </td><td class="tcent"> 23 </td><td class="tcent"> 64</td></tr> + <tr><td><a href="#lentilsplain"> Lentils, Boiled,</a> </td><td class="tcent"> 14 </td><td class="tcent"> 41</td></tr> + <tr><td><a href="#friedlentils"> Lentils, Fried, </a></td><td class="tcent"> 10 </td><td class="tcent">41</td></tr> + <tr><td><a href="#lentilsoup"> Lentil Soup,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#stewedlentils"> Lentils, Stewed,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 41</td></tr> + <tr><td><a href="#limewater"> Lime Water,</a> </td><td class="tcent"> -- </td><td class="tcent"> 24</td></tr> + <tr><td><a href="#liverpolenta"> Liver Polenta,</a> </td><td class="tcent"> 12 </td><td class="tcent"> 57</td></tr> + <tr><td><a href="#macaronifarmers"> Macaroni, Farmers' Style, </a></td><td class="tcent"> 10 </td><td class="tcent">28</td></tr> + <tr><td><a href="#macaronimilanaise"> Macaroni, Milanaise Style,</a> </td><td class="tcent"> 13 </td><td class="tcent"> 28</td></tr> + <tr><td><a href="#macaronibroth"> Macaroni, with Broth,</a> </td><td class="tcent"> 10</td><td class="tcent"> 28</td></tr> + <tr><td><a href="#macaronicheese"> Macaroni, with Cheese,</a> </td><td class="tcent"> 12 </td><td class="tcent"> 28</td></tr> + <tr><td><a href="#macaronitomato"> Macaroni, with Tomato Sauce,</a> </td><td class="tcent"> 18 </td><td class="tcent"> 29</td></tr> + <tr><td><a href="#macaroniwhite"> Macaroni, with White Sauce,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 28</td></tr> + <tr><td><a href="#maize"> Maize,</a> </td><td class="tcent"> -- </td><td class="tcent"> 41</td></tr> + <tr><td><a href="#CHAPTER_I"> Marketing, </a></td><td class="tcent"> -- </td><td class="tcent"> 10</td></tr> + <tr><td><a href="#measuring"> Measuring,</a> </td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#meatbrewis"> Meat Brewis, </a></td><td class="tcent"> 5 </td><td class="tcent"> 38</td></tr> + <tr><td><a href="#meatpatties">Meat Patties, with Potatoes,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#milk"> Milk, </a></td><td class="tcent"> -- </td><td class="tcent"> 23</td></tr> + <tr><td><a href="#boiledmutton"> Mutton Boiled, with Turnips and Potatoes, </a></td><td class="tcent"> 17 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#muttonbroth"> Mutton Broth, with Vegetables,</a> </td><td class="tcent"> 17 </td><td class="tcent"> 36</td></tr> + <tr><td><a href="#muttonkromeskys"> Mutton Kromeskys, with Potatoes, </a></td><td class="tcent"> 20 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#muttononions">Mutton and Onions, </a></td><td class="tcent"> 30 </td><td class="tcent"> 48</td></tr> + <tr><td><a href="#muttonrechauff"> Mutton <i>rechauffée</i>, with Potatoes,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#norfolkdumplings">Norfolk Dumplings, </a></td><td class="tcent"> 7 </td><td class="tcent"> 37</td></tr> + <tr><td><a href="#fricassee"> New York Cooking School Fricassee,</a> </td><td class="tcent"> 43 </td><td class="tcent"> 53</td></tr> + <tr><td><a href="#oatmealpeas">Oatmeal and Peas,</a> </td><td class="tcent"> 13 </td><td class="tcent"> 38</td></tr> + <tr><td><a href="#onionsoup"> Onion Soup, </a></td><td class="tcent"> 10 </td><td class="tcent"> 34</td></tr> + <tr><td><a href="#oxtailstew"> Oxtail Stew, with Bread,</a> </td><td class="tcent"> 22 </td><td class="tcent"> 46</td></tr> + <tr><td><a href="#meatpatties"> Patties, Beef, with Potatoes,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 58</td></tr> + <tr><td><a href="#vealpatties"> Patties, Veal and Ham, </a></td><td class="tcent">30 </td><td class="tcent"> 61</td></tr> + <tr><td><a href="#peasbacon"> Peas and Bacon,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 39</td></tr> + <tr><td><a href="#peasonions"> Peas and Onions, </a></td><td class="tcent"> 10 </td><td class="tcent"> 39</td></tr> + <tr><td><a href="#bakedpeas"> Peas, Baked,</a> </td><td class="tcent">10 </td><td class="tcent"> 39</td></tr> + <tr><td><a href="#peaspudding"> Peas Pudding,</a> </td><td class="tcent"> 10 </td><td class="tcent">39</td></tr> + <tr><td><a href="#peasoup"> Pea Soup, </a></td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#thickpeasoup"> Pea Soup, thick,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#pickledshad"> Pickled Shad, with bread,</a> </td><td class="tcent"> 20</td><td class="tcent"> 54</td></tr> + <tr><td><a href="#bakedhead"> Pigs' Head, Baked,</a> </td><td class="tcent"> 22 </td><td class="tcent"> 50</td></tr> + <tr><td><a href="#polenta"> Polenta,</a> </td><td class="tcent">5 </td><td class="tcent"> 41</td></tr> + <tr><td><a href="#liverpolenta"> Polenta, Liver, </a></td><td class="tcent"> 12 </td><td class="tcent"> 57</td></tr> + <tr><td><a href="#porkonions"> Pork and Onions,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 49</td></tr> + <tr><td><a href="#porkchops"> Pork Chops, with Potatoes,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 55</td></tr> + <tr><td><a href="#porkpie"> Pork Pie,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 54</td></tr> + <tr><td><a href="#porkapples"> Pork, Roast, with Apples,</a> </td><td class="tcent"> 27 </td><td class="tcent"> 55</td></tr> + <tr><td><a href="#potatobread"> Potato Bread, per 8 lbs, </a></td><td class="tcent"> 24 </td><td class="tcent"> 26</td></tr> + <tr><td><a href="#germanpotatoes"> Potatoes, German,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 55</td></tr> + <tr><td><a href="#brainpudding"> Pudding, Brain and Liver,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 56</td></tr> + <tr><td><a href="#breadpudding"> Pudding, Bread,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#cheesepudding"> Pudding, Cheese,</a> </td><td class="tcent"> 12 </td><td class="tcent"> 41</td></tr> + <tr><td><a href="#collegepudding"> Pudding, College, </a></td><td class="tcent"> 18 </td><td class="tcent"> 62</td></tr> + <tr><td><a href="#creamrice"> Pudding, Cream Rice,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#fishtaterpudding"> Pudding, Fish and Potato, </a></td><td class="tcent"> 25 </td><td class="tcent"> 45</td></tr> + <tr><td><a href="#halfpaypudding"> Pudding, Half-pay, </a></td><td class="tcent"> 20 </td><td class="tcent"> 63</td></tr> + <tr><td><a href="#hastypudding"> Pudding, Hasty, </a></td><td class="tcent"> 4 </td><td class="tcent"> 42</td></tr> + <tr><td><a href="#kidneypudding"> Pudding, Kidney,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 47</td></tr> + <tr><td><a href="#peaspudding"> Pudding, Peas,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 39</td></tr> + <tr><td><a href="#swisspudding"> Pudding, Swiss, with Sauce, </a></td><td class="tcent"> 20 </td><td class="tcent"> 62</td></tr> + <tr><td><a href="#pulledbread"> Pulled Bread,</a> </td><td class="tcent"> 3 </td><td class="tcent"> 26</td></tr> + <tr><td><a href="#rabbitcurry"> Rabbit Curry, </a></td><td class="tcent"> 28 </td><td class="tcent"> 53</td></tr> + <tr><td><a href="#rabbitpie"> Rabbit Pie,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 54</td></tr> + <tr><td><a href="#redherring"> Red Herrings and Potatoes, with Bread, </a></td><td class="tcent"> 22</td><td class="tcent"> 45</td></tr> + <tr><td><a href="#boiledrice"> Rice, Boiled, </a></td><td class="tcent"> 7 </td><td class="tcent"> 30</td></tr> + <tr><td><a href="#ricebread"> Rice Bread, per 8 lbs, </a></td><td class="tcent"> 25 </td><td class="tcent"> 26</td></tr> + <tr><td><a href="#ricecake"> Rice Cake, </a></td><td class="tcent">15</td><td class="tcent"> 65</td></tr> + <tr><td><a href="#ricecroquettes"> Rice Croquettes,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#ricejapanese"> Rice, Japanese Style,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 30</td></tr> + <tr><td><a href="#ricemilanaise"> Rice, Milanaise Style, </a></td><td class="tcent"> 10 </td><td class="tcent"> 30</td></tr> + <tr><td><a href="#ricemilk"> Rice Milk,</a> </td><td class="tcent"> 15 </td><td class="tcent"> 35</td></tr> + <tr><td><a href="#ricepanada"> Rice Panada,</a> </td><td class="tcent"> 12 </td><td class="tcent"> 30</td></tr> + <tr><td><a href="#roastfowl"> Roast Fowl,</a> </td><td class="tcent"> 38 </td><td class="tcent"> 51</td></tr> + <tr><td><a href="#porkapples"> Roast Pork, with Apples,</a> </td><td class="tcent"> 27 </td><td class="tcent"> 55</td></tr> + <tr><td><a href="#roastveal"> Roast Veal, with Potatoes,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 60</td></tr> + <tr><td><a href="#rockcake"> Rock Cakes, </a></td><td class="tcent"> 22 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#breakfastrolls"> Rolls, Breakfast,</a> </td><td class="tcent"> 6</td><td class="tcent"> 27</td></tr> + <tr><td><a href="#celerysalt"> Salt, Celery, </a></td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#spicesalt"> Salt, Spice, </a></td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#creamsauce"> Sauce, Cream,</a> </td><td class="tcent"> 6</td><td class="tcent"> 62</td></tr> + <tr><td><a href="#tablesauce"> Sauce, Table, per pint,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#tomatosauce"> Sauce, Tomato, </a></td><td class="tcent"> 10 </td><td class="tcent"> 29</td></tr> + <tr><td><a href="#stewedsausage"> Sausage, Stewed, </a></td><td class="tcent"> 25 </td><td class="tcent"> 55</td></tr> + <tr><td><a href="#scotchbroth"> Scotch Broth, without Meat,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 32</td></tr> + <tr><td><a href="#seasoning"> Seasoning,</a> </td><td class="tcent"> -- </td><td class="tcent"> 18</td></tr> +<tr><td><a href="#gingerbread"> Soft Gingerbread,</a> </td><td class="tcent"> 10</td><td class="tcent"> 66</td></tr> + <tr><td><a href="#swisspudding"> Swiss Pudding, with Sauce,</a> </td><td class="tcent"> 20</td><td class="tcent"> 62</td></tr> + <tr><td><a href="#pickledshad"> Shad, Pickled, </a></td><td class="tcent">20 </td><td class="tcent"> 54</td></tr> + <tr><td><a href="#sheepheadstew"> Sheep's Head Stew,</a> </td><td class="tcent"> 25 </td><td class="tcent"> 46</td></tr> + <tr><td><a href="#sheephaslet"> Sheep's Haslet, </a></td><td class="tcent"> 17 </td><td class="tcent"> 49</td></tr> + <tr><td><a href="#beansoup"> Soup, Bean, </a></td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#creamsoup"> Soup, Cream, </a></td><td class="tcent"> 25 </td><td class="tcent"> 37</td></tr> + <tr><td><a href="#fishsoup">Soup, Fish,</a> </td><td class="tcent"> 20</td><td class="tcent"> 35</td></tr> + <tr><td><a href="#lentilsoup"> Soup, Lentil,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#onionsoup"> Soup, Onion,</a> </td><td class="tcent"> 10 </td><td class="tcent"> 34</td></tr> + <tr><td><a href="#peasoup"> Soup, Pea, </a></td><td class="tcent"> 10 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#spinachsoup"> Soup, Spinach, </a></td><td class="tcent"> 15 </td><td class="tcent"> 34</td></tr> + <tr><td><a href="#thickpeasoup"> Soup, Thick Pea,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 33</td></tr> + <tr><td><a href="#vegetablesoup"> Soup, Vegetable,</a> </td><td class="tcent"> 20 </td><td class="tcent"> 34</td></tr> + <tr><td><a href="#spinachsoup"> Spinach Soup, </a></td><td class="tcent"> 15 </td><td class="tcent"> 34</td></tr> + <tr><td><a href="#forcemeat"> Stuffing for Poultry,</a> </td><td class="tcent"> 10</td><td class="tcent"> 51</td></tr> + <tr><td><a href="#forcemeatveal"> Stuffing for Veal, </a></td><td class="tcent"> 5 </td><td class="tcent"> 60</td></tr> + <tr><td><a href="#suetdumplings"> Suet Dumplings, </a></td><td class="tcent"> 5 </td><td class="tcent"> 53</td></tr> + <tr><td><a href="#sweetbiscuits"> Sweet Biscuits,</a> </td><td class="tcent"> 17 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#tablesauce"> Table Sauce, per pint,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#fruittart"> Tarts, Fruit,</a> </td><td class="tcent"> 12 </td><td class="tcent"> 65</td></tr> + <tr><td><a href="#tea"> Tea, </a></td><td class="tcent"> -- </td><td class="tcent"> 21</td></tr> + <tr><td><a href="#teabiscuit"> Tea Biscuit,</a> </td><td class="tcent"> 6 </td><td class="tcent"> 27</td></tr> + <tr><td><a href="#teacost"> Tea, per quart,</a> </td><td class="tcent"> 3 </td><td class="tcent">22</td></tr> + <tr><td><a href="#lemontincture"> Tincture Lemon,</a> </td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#lemontincture"> Tincture Orange,</a> </td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#vanillatincture"> Tincture Vanilla, </a></td><td class="tcent"> -- </td><td class="tcent"> 19</td></tr> + <tr><td><a href="#tomatosauce"> Tomato Sauce, </a></td><td class="tcent"> 10 </td><td class="tcent"> 29</td></tr> + <tr><td><a href="#tripe"> Tripe, Curry and Rice,</a> </td><td class="tcent"> 27 </td><td class="tcent"> 56</td></tr> + <tr><td><a href="#whitebroth"> White Broth, with Macaroni, </a></td><td class="tcent"> 25 </td><td class="tcent"> 36</td></tr> + <tr><td><a href="#vealpatties"> Veal and Ham Patties,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 61</td></tr> + <tr><td><a href="#vealrice"> Veal and Rice, </a></td><td class="tcent"> 20 </td><td class="tcent"> 49</td></tr> + <tr><td><a href="#blanqveal"> Veal, <i>Blanquette</i>, with Potatoes,</a></td><td class="tcent">30</td><td class="tcent">61</td></tr> + <tr><td><a href="#vealbroth"> Veal Broth, with Vegetables, </a></td><td class="tcent"> 13 </td><td class="tcent"> 36</td></tr> + <tr><td><a href="#roastveal"> Veal, Roast, with Potatoes,</a> </td><td class="tcent"> 30 </td><td class="tcent"> 60</td></tr> + <tr><td><a href="#vegetablesoup"> Vegetable Soup and Bacon, </a></td><td class="tcent"> 20 </td><td class="tcent"> 34</td></tr> + <tr><td><a href="#vegetableporridge"> Vegetable Porridge, </a></td><td class="tcent"> 15 </td><td class="tcent"> 35</td></tr> + + </table> + +<p><span class='pagenum'><a name="Page_81" id="Page_81">[Pg 81]</a></span></p> + + + +<hr style="width: 65%;" /> +<h3>NOW READY.</h3> +<hr style="width: 30%" /> + +<p class="smcap1">A Household Treasure,</p> + +<p class="centerads">EXPLAINING</p> + +<p class="centerads">The System of Economical Cookery taught in the +New York Cooking School.</p> +<hr style="width: 30%" /> +<p class="med">MISS CORSON'S</p> + +<p class="large">COOKING SCHOOL TEXT-BOOK</p> + +<p class="centerads">AND</p> + +<h3>HOUSEKEEPERS' GUIDE</h3> + +<p class="centerads">TO</p> + +<p class="centerads">Cookery and Kitchen Management.</p> + +<h5>12mo, Cloth, price, by mail, $1.25.</h5> + +<hr style='width: 65%;' /> + +<h3>"HOW WELL CAN WE LIVE IF WE ARE MODERATELY POOR?"</h3> +<hr style='width: 45%' /> +<p class="center">The economical housewife will find this question answered in</p> + +<p class="med">MISS CORSON'S</p> + +<h2>COOKING MANUAL.</h2> + +<h5>18mo, Enamelled Cloth. Price, by mail, 50 cents.</h5> +<hr style='width: 45%;' /> +<p class="center">ADDRESS,</p> + +<p class="med">ORANGE JUDD COMPANY,</p> + +<h4>245 Broadway, New York;</h4> + +<p class="centerads">OR,</p> + +<p class="med">NEW YORK COOKING SCHOOL OFFICE,</p> +<p class="centerads">35 East 17th Street, New York.<span class='pagenum'><a name="Page_82" id="Page_82">[Pg 82]</a></span></p> +<hr /> + +<h4> IN PREPARATION,</h4> +<p class="centerads">and will be published by</p> + +<h4>ORANGE JUDD COMPANY,</h4> + +<p class="centerads">an entirely new and most valuable work entitled</p> + +<h2>Good Cooking for Everybody,</h2> + +<p class="centerads"><b>By Miss JULIET CORSON.</b></p> + +<p class="centerads">A book that will be wanted by Every Housekeeper.</p> + +<hr style="width: 65%;" /> + +<h2>The American Agriculturist</h2> + +<p class="centerads">FOR THE</p> + +<p class="med">FARM, GARDEN, AND HOUSEHOLD.</p> + +<p class="centerads">Established in 1842.</p> + +<p class="med">The Best and Cheapest Agricultural Journal in the World.</p> + +<p class="centerads"><span class="smcap">Terms</span>, which include postage <i>pre-paid</i> by the Publishers: $1.50 per +annum, in advance; 3 copies for $4; 4 copies for $5; 5 copies for $6; 6 +copies for $7; 7 copies for $8; 10 or more copies, only $1 each. 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