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diff --git a/28419.txt b/28419.txt new file mode 100644 index 0000000..684c907 --- /dev/null +++ b/28419.txt @@ -0,0 +1,3779 @@ +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 *** + +***** This file should be named 28419.txt or 28419.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/8/4/1/28419/ + +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) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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