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+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: ASCII
+
+*** 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)
+
+
+
+
+
+  TWENTY-FIVE CENT DINNERS
+
+  FOR
+
+  FAMILIES OF SIX.
+
+  BY
+
+  JULIET CORSON,
+
+  _Superintendent of the New York Cooking School_.
+
+  AUTHOR OF "THE COOKING MANUAL," "OUR HOUSEHOLD COUNCIL," "THE BILL OF
+  FARE, WITH ACCOMPANYING RECEIPTS AND ESTIMATED COST," "A TEXT-BOOK FOR
+  COOKING SCHOOLS," "FIFTEEN-CENT DINNERS FOR WORKINGMEN'S FAMILIES," ETC.
+
+  THIRTEENTH EDITION, REVISED AND ENLARGED.
+
+  NEW YORK:
+  ORANGE JUDD COMPANY,
+  245 BROADWAY,
+  1879.
+  Copyright by JULIET CORSON, 1878.
+  All Rights Reserved.
+
+
+
+
+PREFACE
+
+TO
+
+_THE REVISED AND ENLARGED EDITION_.
+
+
+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.
+
+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.
+
+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.
+
+
+
+
+PREFACE.
+
+
+TO ECONOMICAL HOUSEWIVES:
+
+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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+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 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.
+
+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.
+
+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.
+
+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.
+
+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
+disintegrate 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.
+
+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.
+
+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 _can_ 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.
+
+In conclusion I only have to say that I hope my little book will be
+useful to every one who consults it.
+
+JULIET CORSON.
+
+_New York Cooking School._
+
+
+
+
+DAILY BILLS OF FARE FOR ONE WEEK.
+
+          { Breakfast: Johnny Cake, 5; Cocoa, 6; Broiled        }
+          {     Herring, 5.                                  16 }
+          {                                                     }
+MONDAY    { Dinner: Chicken Soup with Rice, 5; Fried            }
+          {     Chicken and Potatoes, 35.                    40 }   75
+          {                                                     }
+          { Supper: Tea, 3; Broiled Kidneys, 10; Rice           }
+          {     Bread, 6.                                    19 }
+
+          { Breakfast: Pulled Bread, 3; Coffee, 6; Macaroni,    }
+          {     Farmers' Style, 10.                          19 }
+          {                                                     }
+TUESDAY   { Dinner: Broth and Brewis, 5; Stewed Beef            }
+          {     with Norfolk Dumplings, 19.                  24 }   62
+          {                                                     }
+          { Supper: Tea, 3; Peas Pudding, 10; Bread, 6.      19 }
+
+          { Breakfast: Biscuit, 6; Cocoa, 6; Codfish            }
+          {     Steaks, 15.                                  27 }
+          {                                                     }
+WEDNESDAY { Dinner: Spinach Soup, 15; Gammon Dumplings          }
+          {     and Potatoes, 15.                            30 }   76
+          {                                                     }
+          { Supper: Tea, 3; Baked Beans, 10; Potato             }
+          {     Bread, 6.                                    19 }
+
+          { Breakfast: Breakfast Rolls, 6; Cocoa, 6;            }
+          {     Stewed Pig's Kidneys, 10.                    22 }
+          {                                                     }
+THURSDAY  { Dinner: Macaroni with White Sauce, 10;              }
+          {     Brain and Liver Pudding, with potatoes,         }
+          {     18.                                          28 }   69
+          {                                                     }
+          { Supper: Tea, 3; Rice, Japanese Style, 10;           }
+          {     Bread, 6.                                    19 }
+
+          { Breakfast: Indian Cakes, 5; Coffee, 6; Vegetable    }
+          {     Porridge, 15.                                26 }
+          {                                                     }
+FRIDAY    { Dinner: Thick Pea Soup, 6; Fish and Potato          }
+          {     Pudding, 15.                                 21 }   66
+          {                                                     }
+          { Supper: Tea, 3; Fried Beans, 10; Rice               }
+          {     Bread, 6.                                    19 }
+
+          { Breakfast: Biscuit, 6; Cocoa, 6; Rice, Milanaise    }
+          {     Style, 10.                                   22 }
+          {                                                     }
+SATURDAY  { Dinner: Mutton Broth, with Barley, 3; Epigramme     }
+          {     of Lamb, 16; Potatoes, 3.                    22 }   58
+          {                                                     }
+          { Supper: Tea, 3; Polenta, 5; Potato Bread, 6.      14}
+
+          { Breakfast: Toast, 6; Fried Lentils, 10;             }
+          {     Coffee, 6; Oatmeal Porridge, 8.              30 }
+          {                                                     }
+SUNDAY    { Dinner: Roast Fowl and Baked Potatoes, 38;          }
+          {     Half-pay Pudding, 20.                        58 } 1.19
+          {                                                     }
+          { Supper: German Potatoes, 10; Cream Rice             }
+          {     Pudding, 15; Bread, 6.                       31 }
+
+TOTAL.                                                           $5.25
+
+
+
+
+CONTENTS
+
+
+CHAPTER I.
+
+_Marketing._                                                       PAGE.
+
+Composition and nutritive value of Meat, Blood, and Bones--How to
+choose Meat--Beef--Mutton--Lamb--Veal--Pork--Poultry--Game
+Birds--Fish--Vegetables--Fruit                                       10
+
+CHAPTER II.
+
+_How to Cook, Season, and Measure._
+
+Effect of different methods of cooking--Roasting or
+Baking--Broiling--Boiling and Stewing--Frying--Cooking Salt and
+Smoked Meats--Seasoning Food--Dried Celery and Parsley--Dried
+Herbs--Table Sauce--Celery Salt--Spice Salt--Lemon, Orange, and
+Vanilla Tinctures--Table for Measuring Food                          16
+
+CHAPTER III.
+
+_Beverages._
+
+Tea--Coffee--Cocoa and Chocolate--Beer--Barley Water--Milk--Lime
+Water                                                                20
+
+CHAPTER IV.
+
+_Bread, Macaroni, and Rice._
+
+Comparative price and nutritive value of different kinds of
+bread--Homemade Bread--Rice Bread--Potato Bread--Pulled Bread--Bread
+made with Baking Powder--Breakfast Rolls--Tea Biscuit--Nutritive value
+of Macaroni--Macaroni Farmers' Style--Macaroni with Broth--Macaroni with
+White Sauce--Macaroni with Cheese--Macaroni Milanaise Style--Macaroni
+with Tomato Sauce--Tomato Sauce--Rice--Rice Panada--Boiled Rice--Rice
+Milanaise Style--Rice Japanese Style                                 24
+
+CHAPTER V.
+
+_Soup._
+
+Nutritive value of Soup--General directions for making Soup--Scotch
+Broth without Meat--Pea Soup--Thick Pea Soup--Bean Soup--Lentil
+Soup--Onion Soup--Spinach Soup--Francatelli's Vegetable
+Soup--Vegetable Porridge--Rice Milk--Fish Soup--Fish Chowder--Mutton
+Broth--Veal Broth--White Broth--Cream Soup--Beef Broth--Norfolk
+Dumplings--Meat Brewis                                               31
+
+CHAPTER VI.
+
+_Peas, Beans, Lentils, and Maize._
+
+Value of Leguminous Vegetables for Hard Workers--Oatmeal and
+Peas--Peas-Pudding--Peas and Bacon--Baked Peas--Peas and
+Onions--Baked Beans--Stewed Beans--Fried Beans--Beans and
+Bacon--Boiled Lentils--Stewed Lentils--Fried Lentils--Indian Corn
+Meal--Polenta--Cheese Pudding--Hasty Pudding--Johnny Cake--Indian
+Cakes--Indian Bread--Boiled Indian Pudding--Baked Indian Pudding     38
+
+CHAPTER VII.
+
+_Cheap Fish and Meat Dinners._
+
+Nutritive value of Fish--Pickled Fish--London Fried Fish--Fish and
+Potato Pie--Fish Pudding--Fish and Potato Pudding--Codfish
+Steaks--Red Herrings with Potatoes--Cheap Meats--Sheeps' Head
+Stew--Oxtail Stew--Beef Pie--Baked Heart--Stewed Kidneys and
+Potatoes--Pig's Kidneys--Kidney Pudding--Gammon Dumpling--Bacon and
+Apple Roly-poly--Mutton and Onions--Pork and Onions--Veal and
+Rice--Irish Stew--Sheep's Haslet--Baked Pig's Head                   43
+
+CHAPTER VIII.
+
+_Sunday Dinners._
+
+Economy of Combination Dishes--Roast Fowl--Forcemeat or
+Stuffing--Chicken Gravy--Fried Chicken--Frying Batter--Chicken
+Broth--New York Cooking School Fricassee--Suet Dumplings--Rabbit
+Curry--Rabbit Pie--Pickled Shad--Pork Pie--Pork Chops--Roast Pork and
+Apples--Stewed Sausage--German Potatoes--Brain and Liver
+Pudding--Broiled Kidneys--Tripe, Curry, and Rice--Liver Polenta--_A la
+Mode_ Beef--Meat Patties--Boiled Mutton--Mutton _rechauffee_--Mutton
+Kromeskys--Plain Frying Batter--_Epigramme_ of Lamb--Roast
+Veal--Forcemeat for Veal--_Blanquette_ of Veal--Veal and Ham Patties 50
+
+CHAPTER IX.
+
+_Cheap Puddings, Pies, and Cakes._
+
+Comparative nutritive value of Puddings, Pies, and Cakes--Swiss
+Pudding--Cream Sauce--College Puddings--Cream Rice Pudding--Half-pay
+Pudding--Bread Pudding--Cup Custards--Fruit Dumpling--Apple
+Dumplings--Baked Apple Dumplings--Lemon Dumplings--Rice
+Croquettes--Fruit Tarts--Rice Cake--Rock Cakes--Caraway Cake--Soft
+Gingerbread--Sweet Biscuits                                          62
+
+CHAPTER X.
+
+_Dessert Dishes._
+
+Directions for making cheap and enjoyable delicacies from Fruit--Apple
+Black Caps--Apple Snow--Apple Cakes--Cherry Cheese--Candied
+Cherries--Currant Salad--Iced Currants--Compote of Damsons--Stuffed
+Dates--Stewed Figs--Compote of Gooseberries--Gooseberry
+Cheese--Gooseberry Fool--Grape Jelly--Green Gage Compote--Pine Apple
+Julep--Lemon Snow--Melon Compote--Orange Salad--Orange and Apple
+Compote--Peach Salad--Cold Compote of Pears--Stewed Prunelles--Quince
+Cakes--Quince Snow--Iced Raspberries--Raspberry Salad--Compote of
+Strawberries--Strawberry Drops--Compote of Mixed Fruits--Fruit Juice 67
+
+
+
+
+CHAPTER I.
+
+MARKETING.
+
+
+The most perfect meats are taken from well-fed, full-grown animals, that
+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.
+
+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.
+
+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.
+
+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. 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.
+
+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.
+
+=Beef.=--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.
+
+=Mutton.=--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 yellow fat,
+and very soft flesh, of loose texture. Tainted mutton smells bad; test
+it as you would beef.
+
+=Lamb.=--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.
+
+=Veal.=--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.
+
+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.
+
+=Pork.=--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, 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.
+
+=Poultry.=--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.
+
+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.
+
+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
+when pressed between the thumb and forefinger. They are best in fall and
+winter.
+
+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.
+
+=Game Birds.=--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.
+
+=Fish.=--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.
+
+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.
+
+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. Oysters, clams, scallops, and mussels, should be eaten very
+fresh, as they soon lose their flavor after being removed from the
+shell.
+
+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.
+
+=Vegetables.=--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.
+
+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.
+
+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.
+
+=Fruit.=--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 without meat. They miss apples much more
+than potatoes, for they are much more substantial food.
+
+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.
+
+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.
+
+
+
+
+CHAPTER II.
+
+HOW TO COOK, SEASON, AND MEASURE.
+
+
+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.
+
+=Roasting or Baking.=--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.
+
+=Broiling.=--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.
+
+=Boiling and Stewing.=--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.
+
+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.
+
+=Frying.=--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 SAUTE, 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.
+
+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.
+
+If you are going to use a piece of meat cold do not cut it until it
+cools, and it will be more juicy. If the meat is salt let it cool in its
+own pot liquor, for the same reason.
+
+=Salt and Smoked Meats.=--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.
+
+=Seasoning Food.=--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.
+
+=Dried Celery and Parsley.=--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.
+
+=Dried Herbs.=--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
+_bouquet_, for a soup or stew. A _bouquet_ of herbs is made 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.
+
+=Table Sauce.=--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.
+
+=Celery Salt.=--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.
+
+=Spice Salt.=--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.
+
+=Lemon and Orange Tincture.=--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.
+
+=Vanilla Tincture.=--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.
+
+=Measuring.=--Be careful about measuring. Do not think you can guess just
+right every time; you cannot do it. One day the dinner 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.
+
+
+
+
+CHAPTER III.
+
+BEVERAGES.
+
+
+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 not know of any pleasanter accessory to a meal than a cup
+of good tea or coffee.
+
+=Tea.=--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.
+
+"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."
+
+Dr. Edward Smith sums up the physiological action of tea as follows:
+
+"1--A sense of wakefulness.
+
+"2--Clearness of mind, and activity of thought and imagination.
+
+"3--Increased disposition to make muscular exertion.
+
+"4--Reaction, with a sense of exhaustion in the morning following the
+preceding efforts, and in proportion to them."
+
+=Coffee.=--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.
+
+=Cocoa and Chocolate.=--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 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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+=Beer.=--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 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.
+
+=Beer for Nursing Women.=--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:
+
+=Barley Water.=--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.
+
+=Milk.=--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.
+
+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 children
+have plenty of seconds bread, or oatmeal porridge, and a cup of milk, at
+meal times, they will be strong and rosy.
+
+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:
+
+=Lime Water.=--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.
+
+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.
+
+
+
+
+CHAPTER IV.
+
+BREAD, MACARONI, AND RICE.
+
+
+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.
+
+The prices of bakers' bread upon the streets in the eastern and 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.
+
+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.
+
+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.
+
+=Homemade Bread.=--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 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.
+
+=Rice Bread.=--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.
+
+=Potato Bread.=--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.
+
+=Pulled Bread.=--Take from the oven an ordinary loaf of bread when it is
+about _half baked_, and with the fingers, _while it is yet hot_, 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.
+
+=Bread made with Baking Powder.=--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; _cold_ water
+or sweet milk should always be used to wet it, and the dough should be
+kneaded immediately, and only long enough to thoroughly 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.
+
+=Breakfast Rolls.=--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.
+
+=Tea Biscuit.=--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.
+
+=Macaroni.=--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. 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.
+
+=Macaroni, Farmers' Style.=--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.
+
+=Macaroni with Broth.=--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.
+
+=Macaroni with White Sauce.=--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.
+
+=Macaroni with Cheese.=--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.
+
+=Macaroni Milanaise Style.=--Have ready some sauce, made according to the
+receipt for _Tomato Sauce_ given below, or use some fresh tomatoes
+passed through a sieve with a wooden spoon, and highly seasoned, 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.
+
+=Macaroni with Tomato Sauce.=--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.
+
+=Tomato Sauce.=--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.
+
+=Rice.=--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.
+
+=Rice Panada.=--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.
+
+=Boiled Rice.=--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.
+
+=Rice, Milanaise Style.=--Fry one ounce of butter, (cost two cents,) light
+brown; put into it half a pound of rice, (cost five cents,) well picked
+over, _but not washed_, 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.
+
+=Rice, Japanese Style.=--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.
+
+
+
+
+CHAPTER V.
+
+SOUP.
+
+
+The value of soup as food cannot be overestimated.
+
+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.
+
+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.
+
+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,
+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.
+
+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.
+
+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.
+
+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.
+
+=Scotch Broth without Meat.=--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 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.
+
+=Pea Soup.=--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.
+
+=Thick Pea Soup.=--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.
+
+=Bean Soup.=--For this, use the receipt for pea soup, using beans instead
+of peas; the cost will be about the same.
+
+=Lentil Soup.=--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
+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.
+
+=Onion Soup.=--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.
+
+=Spinach Soup.=--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.
+
+Soup can be made from any green vegetable or herb in the same way.
+
+=Vegetable Soup.=--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
+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.
+
+=Vegetable Porridge.=--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.
+
+=Rice Milk.=--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.
+
+=Fish Soup.=--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.
+
+=Fish Chowder.=--Fry together in the bottom of a saucepan four 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.
+
+=Mutton Broth.=--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.
+
+=Veal Broth.=--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.
+
+=White Broth.=--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 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.
+
+=Cream Soup.=--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.
+
+=Beef Broth.=--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
+
+=Norfolk Dumplings.=--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.
+
+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 the meat and
+dumplings, and serve the rest in the soup tureen; it is very nice with
+small dice of toast in it.
+
+Both dishes make an excellent dinner, at a cost of about twenty-five
+cents, including bread.
+
+=Meat Brewis.=--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.
+
+
+
+
+CHAPTER VI.
+
+PEAS, BEANS, LENTILS, AND MAIZE.
+
+
+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.
+
+=Oatmeal and Peas.=--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 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.
+
+=Peas-Pudding.=--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.
+
+=Peas and Bacon.=--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.
+
+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.
+
+=Baked Peas.=--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.
+
+=Peas and Onions.=--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.
+
+=Baked Beans.=--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 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.
+
+=Stewed Beans.=--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.
+
+=Fried Beans.=--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.
+
+=Beans and Bacon.=--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.
+
+=Lentils.=--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 _a la
+reine_; 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
+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.
+
+=Lentils boiled plain.=--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.
+
+=Stewed Lentils.=--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.
+
+=Fried Lentils.=--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.
+
+=Maize, or Indian Corn Meal.=--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.
+
+=Polenta.=--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.
+
+=Cheese Pudding.=--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; 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.
+
+=Hasty-Pudding.=--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.
+
+=Johnny Cake.=--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.
+
+=Indian Cakes.=--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.
+
+=Indian Bread.=--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.
+
+=Boiled Indian Pudding.=--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
+decreases. The pudding when cooked may be eaten with sauce or molasses,
+if desired; it will cost about ten cents.
+
+=Baked Indian Pudding.=--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.
+
+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.
+
+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.
+
+
+
+
+CHAPTER VII.
+
+CHEAP FISH AND MEAT DINNERS.
+
+
+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.
+
+Fish may be cooked by boiling, baking, broiling, and frying; boiling is
+the least economical method of cooking fish, and fish soup, or 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.
+
+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.
+
+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.
+
+The receipts which I give for fish are calculated to produce compound
+dishes from it, hearty enough to make the bulk of a meal.
+
+=Fish and Potato Pie.=--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.
+
+=Fish Pudding.=--Make a plain paste by mixing quarter of a 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.
+
+With bread the dinner will cost twenty-five cents.
+
+=Fish and Potato Pudding.=--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.
+
+=Codfish Steaks.=--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.
+
+=Red Herrings with Potatoes.=--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 dish
+both quite hot. With bread and butter a plentiful dinner can be had for
+about twenty-two cents.
+
+=Cheap Meats.=--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.
+
+Be careful to keep all meat stews closely covered, or a great deal of
+the nutriment of the meat will escape in the steam.
+
+=Sheeps' Head Stew.=--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.
+
+=Oxtail Stew.=--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.
+
+=Beef Pie.=--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 pudding 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.
+
+=Baked Heart.=--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.
+
+Parsnips are exceedingly nutritious and cheap, but if they are not liked
+potatoes may be substituted for them.
+
+The entire dinner with bread and butter will cost about twenty-five
+cents.
+
+=Stewed Kidneys and Potatoes.=--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.
+
+=Pig's Kidneys= may be cooked in the same manner, and enough can be bought
+for ten cents to make a good sized dish.
+
+=Kidney Pudding.=--Cut the kidneys, season, and stew them as above, making
+meantime a crust from one pound of flour, two teaspoonfulls of 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.
+
+=Gammon Dumpling.=--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.
+
+=Bacon and Apple Roly-poly.=--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.
+
+=Mutton and Onions.=--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
+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.
+
+The dinner will cost you about thirty cents, and you have on hand the
+broth for breakfast.
+
+=Pork and Onions.=--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.
+
+=Veal and Rice.=--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.
+
+The dinner will cost about twenty cents.
+
+=Irish Stew.=--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.
+
+=Sheep's Haslet.=--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. =Baked Pig's Head.=--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.
+
+
+
+
+CHAPTER VIII.
+
+SUNDAY DINNERS.
+
+
+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.
+
+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, A 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
+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.
+
+=Roast Fowl.=--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, _do not wash it_, 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.
+
+=Forcemeat or Stuffing.=--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.
+
+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 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:
+
+=Chicken Gravy.=--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.
+
+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.
+
+Half the cost of the Roast Chicken, stuffed, and the Baked Potatoes,
+will be thirty-eight cents.
+
+=Fried Chicken.=--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.
+
+=Frying Batter.=--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 _Epicerie_
+or German _Delicatessen_ depots for about two dollars and fifty cents a
+gallon. Make the batter by mixing together four heaping tablespoonfuls
+of 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.
+
+=Chicken Broth.=--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.
+
+=New York Cooking School Fricassee.=--Prepare a fowl weighing about three
+pounds, (cost three shillings,) as directed in the receipt for =Roast
+Fowl=; 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:
+
+=Suet Dumplings.=--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.
+
+=Rabbit Curry.=--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 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.
+
+=Rabbit Pie.=--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.
+
+=Pickled Shad.=--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.
+
+=Pork Pie.=--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.
+
+=Pork Chops.=--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.
+
+The dinner will cost about twenty-five cents.
+
+=Roast Pork and Apples.=--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.
+
+The dish will cost twenty-seven cents, or less.
+
+=Stewed Sausage.=--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.
+
+=German Potatoes.=--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 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.
+
+=Brain and Liver Pudding.=--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.
+
+=Broiled Kidneys.=--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.
+
+=Tripe, Curry and Rice.=--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
+teaspoonful 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.
+
+=Liver Polenta.=--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.
+
+The dish, which is palatable and nutritious, costs less than twelve
+cents.
+
+=A la Mode Beef.=--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.
+
+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.
+
+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,
+_uncovered_, 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
+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.
+
+=Meat Patties.=--Chop the remainder of the _A la mode_ 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.
+
+=Boiled Mutton.=--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 _rechauffee_, as the basis of the next day's dinner.
+
+=Mutton= _rechauffee_.--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.
+
+=Mutton Kromeskys.=--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 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.
+
+=Plain Frying Batter.=--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.
+
+=Epigramme of Lamb.=--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, 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.
+
+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.
+
+=Roast Veal.=--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.
+
+=Forcemeat for Veal or Poultry.=--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.
+
+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
+water; stir this smoothly into the gravy, boil it for five minutes, and
+serve it with the roast veal and boiled potatoes.
+
+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.
+
+=Blanquette Of Veal.=--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.
+
+=Veal and Ham Patties.=--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.)
+
+The dinner will cost about thirty cents.
+
+
+
+
+CHAPTER IX.
+
+CHEAP PUDDINGS, PIES, AND CAKES.
+
+
+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.
+
+=Swiss Pudding.=--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:
+
+=Cream Sauce.=--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.
+
+=College Puddings.=--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 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.
+
+=Cream Rice Pudding.=--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.
+
+=Half-pay Pudding.=--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.
+
+=Bread Pudding.=--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.
+
+=Cup Custards.=--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
+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.
+
+=Fruit Dumpling.=--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.
+
+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.
+
+=Apple Dumplings.=--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.
+
+=Baked Apple Dumplings.=--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.
+
+=Lemon Dumplings.=--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
+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.
+
+=Rice Croquettes.=--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.
+
+=Fruit Tarts.=--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.
+
+=Rice Cakes.=--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.
+
+=Rock Cakes.=--Mix well together four ounces each of butter and sugar,
+(cost twelve cents,) add four ounces of well washed currants, (cost
+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.
+
+=Caraway Cake.=--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.
+
+=Soft Gingerbread.=--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.
+
+=Sweet Biscuits.=--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.
+
+
+
+CHAPTER X.
+
+DESSERT DISHES.
+
+
+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.
+
+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.
+
+=Apple Black Caps.=--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.
+
+A porcelain-lined baking dish, or a _gratin_ 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.
+
+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.
+
+=Apple Snow.=--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 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.
+
+=Apple Cakes.=--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.
+
+=Cherry Cheese.=--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.
+
+=Candied Cherries.=--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
+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.
+
+=Currant Salad.=--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.
+
+=Iced Currants.=--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.
+
+=Compote of Damsons.=--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
+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.
+
+=Stuffed Dates.=--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.
+
+=Stewed Figs.=--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.
+
+=Compote of Gooseberries.=--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.
+
+=Gooseberry Cheese.=--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.
+
+=Gooseberry Fool.=--Remove tops and stalks from two quarts of
+gooseberries, 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.
+
+=Grape Jelly.=--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.
+
+=Green Gage Compote.=--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.
+
+=Pine Apple Julep.=--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.
+
+=Lemon Snow.=--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.
+
+=Melon Compote.=--Make a syrup by boiling one pound of sugar, (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
+_compote_ cold; it is delicious, and costs only about twenty-five cents.
+
+=Orange Salad.=--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.
+
+=Orange and Apple Compote.=--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.
+
+=Peach Salad.=--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.
+
+=Cold Compote of Pears.=--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.
+
+=Stewed Prunelles.=--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.
+
+=Quince Cakes.=--Wash some quinces, boil them in enough water to 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.
+
+=Quince Snow.=--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.
+
+=Iced Raspberries.=--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.
+
+=Raspberry Salad.=--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.
+
+=Compote of Strawberries.=--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.
+
+=Strawberry Drops.=--Rub some ripe strawberries through a fine seive with
+a wooden spoon; add two ounces of this juice to half a 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.
+
+=Compote of Mixed Fruit.=--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.
+
+=Fruit Juice.=--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.
+
+Keep them in a cool, dry place. This juice added to ice-water, and
+sweetened to taste, makes a delicious sherbet.
+
+THE END.
+
+
+
+
+    INDEX.
+
+
+                                               COST.  PAGE.
+    _A la Mode_ Beef, with potatoes             35     57
+    Apple Dumplings                             15     64
+
+    Bacon and Apple Roly-poly, with Vegetables  25     48
+    Baked Apple Dumplings                       18     64
+    Baked Heart                                 25     47
+    Baked Pig's Head                            22     50
+    Barley Water                                 2     23
+    Batter for frying                            4     52
+    Batter for frying                            5     59
+    Beans and Bacon                             10     40
+    Beans, Baked                                10     39
+    Beans, Fried                                10     40
+    Bean Soup                                   10     33
+    Beans, Stewed                               10     40
+    Beef _A la Mode_                            35     57
+    Beef Broth, with Dumplings                  25     37
+    Beef Patties                                30     58
+    Beef Pie                                    25     46
+    Beer                                        --     22
+    Beer for Nursing Women                      --     23
+    Biscuits, Sweet                             17     66
+    Biscuits, Tea                                6     27
+    _Blanquette_ of Veal, with Potatoes         30     61
+    Brain and Liver Pudding                     15     56
+    Bread per 8 lbs                             24     25
+    Bread Pudding                               15     63
+    Breakfast Rolls                              6     27
+    Broth, Beef                                 25     37
+    Broth, Chicken                               5     53
+    Broth, Mutton                               17     36
+    Broth, Scotch                               10     32
+    Broth, Veal                                 13     36
+    Broth, White                                25     36
+
+    Cake, Caraway                               24     66
+    Cake, Rice                                  15     65
+    Cake, Rock                                  22     65
+    Chicken Broth                                5     53
+    Chicken, Fried                              35     52
+    Cheese Pudding                              12     41
+    Chocolate                                   --     21
+    Chowder                                     20     35
+    Cocoa                                       --     21
+    Cocoa, per quart                             6     22
+    Codfish Steaks and Potatoes                 20     45
+    Coffee                                      --     21
+    Coffee, per quart                            6     22
+    College Pudding                             18     62
+    Cooking                                     --     16
+    Cream Rice Pudding                          15     63
+    Cream Sauce                                  6     62
+    Cream Soup, with Macaroni                   25     37
+    Croquettes, Rice                            20     65
+    Cup Custards                                12     63
+
+    Dumplings, Apple                            15     64
+    Dumplings, Apple, Baked                     18     64
+    Dumpling, Fruit                             20     64
+    Dumpling, Gammon                            15     48
+    Dumplings, Lemon                            23     64
+    Dumplings, Norfolk                           7     37
+    Dumplings, Suet                              5     53
+    Dessert                               10 to 25     67
+
+    Fish Chowder                                20     35
+    Fish Pudding                                25     44
+    Fish Soup                                   20     35
+    Fish and Potato Pie                         25     44
+    Fish and Potato Pudding                     15     45
+    Forcemeat for Poultry                       10     51
+    Forcemeat for Veal                           5     60
+    Fowl, Roast                                 38     51
+    Fruit Dumplings                             20     64
+    Fruit Tarts                                 12     65
+
+    Gammon Dumpling                             15     48
+    German Potatoes                             10     55
+    Gingerbread, Soft                           10     66
+
+    Half-pay Pudding                            20     63
+    Hasty Pudding                                4     42
+
+    Indian Bread                                 5     42
+    Indian Cakes                                 5     42
+    Indian Pudding, Baked                       15     43
+    Indian Pudding, Boiled                      10     42
+    Irish Stew                                  23     49
+
+    Johnny Cake                                  5     42
+
+    Kidneys, Broiled, with potatoes             20     56
+    Kidneys, Pigs'                              10     47
+    Kidney Pudding                              30     47
+    Kidney, Stewed, with potatoes               25     47
+    Kromeskys                                   20     58
+
+    Lamb, _Epigramme_, with Broth and Rice      20     59
+    Lemon Dumplings                             23     64
+    Lentils, Boiled                             14     41
+    Lentils, Fried                              10     41
+    Lentil Soup                                 10     33
+    Lentils, Stewed                             10     41
+    Lime Water                                  --     24
+    Liver Polenta                               12     57
+
+    Macaroni, Farmers' Style                    10     28
+    Macaroni, Milanaise Style                   13     28
+    Macaroni, with Broth                        10     28
+    Macaroni, with Cheese                       12     28
+    Macaroni, with Tomato Sauce                 18     29
+    Macaroni, with White Sauce                  10     28
+    Maize                                       --     41
+    Marketing                                   --     10
+    Measuring                                   --     19
+    Meat Brewis                                  5     38
+    Meat Patties, with Potatoes                 30     58
+    Milk                                        --     23
+    Mutton Boiled, with Turnips and Potatoes    17     58
+    Mutton Broth, with Vegetables               17     36
+    Mutton Kromeskys, with Potatoes             20     58
+    Mutton and Onions                           30     48
+    Mutton _rechauffee_, with Potatoes          15     58
+
+    Norfolk Dumplings                            7     37
+    New York Cooking School Fricassee           43     53
+
+    Oatmeal and Peas                            13     38
+    Onion Soup                                  10     34
+    Oxtail Stew, with Bread                     22     46
+
+    Patties, Beef, with Potatoes                30     58
+    Patties, Veal and Ham                       30     61
+    Peas and Bacon                              25     39
+    Peas and Onions                             10     39
+    Peas, Baked                                 10     39
+    Peas Pudding                                10     39
+    Pea Soup                                    10     33
+    Pea Soup, thick                              6     33
+    Pickled Shad, with bread                    20     54
+    Pigs' Head, Baked                           22     50
+    Polenta                                      5     41
+    Polenta, Liver                              12     57
+    Pork and Onions                             20     49
+    Pork Chops, with Potatoes                   25     55
+    Pork Pie                                    20     54
+    Pork, Roast, with Apples                    27     55
+    Potato Bread, per 8 lbs                     24     26
+    Potatoes, German                            10     55
+    Pudding, Brain and Liver                    15     56
+    Pudding, Bread                              15     63
+    Pudding, Cheese                             12     41
+    Pudding, College                            18     62
+    Pudding, Cream Rice                         15     63
+    Pudding, Fish and Potato                    25     45
+    Pudding, Half-pay                           20     63
+    Pudding, Hasty                               4     42
+    Pudding, Kidney                             30     47
+    Pudding, Peas                               10     39
+    Pudding, Swiss, with Sauce                  20     62
+    Pulled Bread                                 3     26
+
+    Rabbit Curry                                28     53
+    Rabbit Pie                                  30     54
+    Red Herrings and Potatoes, with Bread       22     45
+    Rice, Boiled                                 7     30
+    Rice Bread, per 8 lbs                       25     26
+    Rice Cake                                   15     65
+    Rice Croquettes                             20     65
+    Rice, Japanese Style                        10     30
+    Rice, Milanaise Style                       10     30
+    Rice Milk                                   15     35
+    Rice Panada                                 12     30
+    Roast Fowl                                  38     51
+    Roast Pork, with Apples                     27     55
+    Roast Veal, with Potatoes                   30     60
+    Rock Cakes                                  22     65
+    Rolls, Breakfast                             6     27
+
+    Salt, Celery                                --     19
+    Salt, Spice                                 --     19
+    Sauce, Cream                                 6     62
+    Sauce, Table, per pint                       6     19
+    Sauce, Tomato                               10     29
+    Sausage, Stewed                             25     55
+    Scotch Broth, without Meat                  10     32
+    Seasoning                                   --     18
+
+    Soft Gingerbread                            10     66
+    Swiss Pudding, with Sauce                   20     62
+    Shad, Pickled                               20     54
+    Sheep's Head Stew                           25     46
+    Sheep's Haslet                              17     49
+    Soup, Bean                                  10     33
+    Soup, Cream                                 25     37
+    Soup, Fish                                  20     35
+    Soup, Lentil                                10     33
+    Soup, Onion                                 10     34
+    Soup, Pea                                   10     33
+    Soup, Spinach                               15     34
+    Soup, Thick Pea                              6     33
+    Soup, Vegetable                             20     34
+    Spinach Soup                                15     34
+    Stuffing for Poultry                        10     51
+    Stuffing for Veal                            5     60
+    Suet Dumplings                               5     53
+    Sweet Biscuits                              17     65
+
+    Table Sauce, per pint                        6     19
+    Tarts, Fruit                                12     65
+    Tea                                         --     21
+    Tea Biscuit                                  6     27
+    Tea, per quart                               3     22
+    Tincture Lemon                              --     19
+    Tincture Orange                             --     19
+    Tincture Vanilla                            --     19
+    Tomato Sauce                                10     29
+    Tripe, Curry and Rice                       27     56
+
+    White Broth, with Macaroni                  25     36
+
+    Veal and Ham Patties                        30     61
+    Veal and Rice                               20     49
+    Veal, _Blanquette_, with Potatoes           30     61
+    Veal Broth, with Vegetables                 13     36
+    Veal, Roast, with Potatoes                  30     60
+    Vegetable Soup and Bacon                    20     34
+    Vegetable Porridge                          15     35
+
+
+
+
+NOW READY.
+
+A HOUSEHOLD TREASURE,
+
+EXPLAINING
+
+The System of Economical Cookery taught in the
+New York Cooking School.
+
+MISS CORSON'S
+
+COOKING SCHOOL TEXT-BOOK
+
+AND
+
+HOUSEKEEPERS' GUIDE
+
+TO
+
+Cookery and Kitchen Management.
+
+12mo, Cloth, price, by mail, $1.25.
+
+       *       *       *       *       *
+
+"HOW WELL CAN WE LIVE IF WE ARE MODERATELY POOR?"
+
+The economical housewife will find this question answered in
+
+MISS CORSON'S
+
+COOKING MANUAL.
+
+18mo, Enamelled Cloth. Price, by mail, 50 cents.
+
+ADDRESS,
+
+ORANGE JUDD COMPANY,
+
+245 Broadway, New York;
+
+OR,
+
+NEW YORK COOKING SCHOOL OFFICE,
+35 East 17th Street, New York.
+PREPARATION,
+
+and will be published by
+
+ORANGE JUDD COMPANY,
+
+an entirely new and most valuable work entitled
+
+Good Cooking for Everybody,
+
+By Miss JULIET CORSON.
+
+A book that will be wanted by Every Housekeeper.
+
+     *       *       *       *       *
+
+The American Agriculturist
+
+FOR THE
+
+FARM, GARDEN, AND HOUSEHOLD.
+
+Established in 1842.
+
+The Best and Cheapest Agricultural Journal in the World.
+
+TERMS, which include postage _pre-paid_ 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. Single
+Numbers, 15 cents.
+
+The Amerikanischer Agriculturist.
+
+The only purely Agricultural German paper in the United States, and the
+best in the world. It contains all of the principal matter of the
+English Edition, together with special departments for German
+cultivators, prepared by writers trained for the work. Terms same as for
+the "American Agriculturist."
+
+ORANGE JUDD COMPANY, 245 BROADWAY, NEW YORK.
+
+[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.']
+
+
+
+
+
+End of the Project Gutenberg EBook of Twenty-Five Cent Dinners for Families
+of Six, by Juliet Corson
+
+*** END OF THIS PROJECT GUTENBERG EBOOK TWENTY-FIVE CENT DINNERS ***
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