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diff --git a/38823-h/38823-h.htm b/38823-h/38823-h.htm new file mode 100644 index 0000000..7f396ac --- /dev/null +++ b/38823-h/38823-h.htm @@ -0,0 +1,4535 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <link rel="coverpage" href="images/cover.jpg" /> + <title> + The Project Gutenberg eBook of Clayton's Quaker Cook-Book, by H. J. Clayton. + </title> + <style type="text/css"> + +body { + margin: 1em auto; + max-width: 45em; +} + + h1,h2,h3 { + text-align: center; /* all headings centered */ + clear: both; +} + +h3 { + font-variant: small-caps; +} +p { + margin-top: .75em; + text-align: justify; + margin-bottom: .75em; +} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; +} + +hr.chap { + width: 66%; +} + +table { + margin-left: auto; + margin-right: auto; +} +.pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; +} /* page numbers */ + +.bb {border-bottom: solid 2px;} + +.bt {border-top: solid 2px;} + +.br {border-right: solid 2px;} + +.center {text-align: center;} + +.right {text-align: right;} + +.big {font-weight:bold; font-size:1.5em;} +.small {font-size:.8em;} + +.smcap {font-variant: small-caps;} + +.u {text-decoration: underline;} + +.clear {clear:both;} + +/* Images */ +.figcenter { + margin: auto; + text-align: center; +} + +.figleft { + float: left; + clear: left; + margin-left: 0; + margin-bottom: 1em; + margin-top: 1em; + margin-right: 1em; + padding: 0; + text-align: center; +} + +.figright { + float: right; + clear: right; + margin-left: 1em; + margin-bottom: + 1em; + margin-top: 1em; + margin-right: 0; + padding: 0; + text-align: center; +} + +/* Poetry */ +.poem { + margin-left:10%; + margin-right:10%; + text-align: left; +} + +.poem br {display: none;} + +.poem .stanza {margin: 1em 0em 1em 0em;} + +.poem span.i0 { + display: block; + margin-left: 0em; + padding-left: 3em; + text-indent: -3em; +} + +.poem span.i2 { + display: block; + margin-left: 2em; + padding-left: 3em; + text-indent: -3em; +} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Clayton's Quaker Cook-Book, by H. J. Clayton + +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: Clayton's Quaker Cook-Book + Being a Practical Treatise on the Culinary Art Adapted to + the Tastes and Wants of all Classes + +Author: H. J. Clayton + +Release Date: February 10, 2012 [EBook #38823] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK CLAYTON'S QUAKER COOK-BOOK *** + + + + +Produced by Jason Isbell, Julia Miller and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive/American Libraries.) + + + + + + +</pre> + + +<div class="figcenter"> +<a href="images/back.jpg"> +<img src="images/back_t.jpg" alt="Back of Clayton's Quaker Cook-Book" title="Back of Clayton's Quaker Cook-Book" /></a><a href="images/cover.jpg"><img src="images/cover_t.jpg" alt="Cover of Clayton's Quaker Cook-Book" title="Cover of Clayton's Quaker Cook-Book" /> +</a> +</div> +<div class="figcenter"> +<a href="images/frontispiece.jpg"> +<img src="images/frontispiece_t.jpg" alt="H. J. Clayton" title="H. J. Clayton" /> +</a> +</div> + +<h1>Clayton's Quaker Cook-Book,</h1> + +<p class="center big">BEING A PRACTICAL TREATISE ON THE CULINARY ART +ADAPTED TO THE TASTES AND WANTS OF ALL CLASSES. +</p> + +<blockquote><p class="center">With plain and easily understood directions for the preparation of every +variety of food in the most attractive forms. Comprising the +result of a life-long experience in catering to a +host of highly cultivated tastes.</p></blockquote> + +<p class="center">—BY—</p> + +<div class="figcenter"> +<a href="images/titlepage.jpg"> +<img src="images/titlepage_t.jpg" alt="H. J. Clayton" title="H. J. Clayton" /> +</a> +</div> + +<p class="center"><span class="smcap">San Francisco</span>:<br /> +WOMEN'S CO-OPERATIVE PRINTING OFFICE.<br /> +1883.</p> + +<hr /> +<p class="center">Copyrighted according to Act of Congress, A. D. 1883, by <span class="smcap">H. J. Clayton</span>. +</p> +<hr /> + + + +<h2><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2> + + +<p>One of the sacred writers of the olden time is reported to have +said: "Of the making of many books, there is no end." This remark +will, to a great extent, apply to the number of works published +upon the all important subject of Cookery. The oft-repeated saying, +attributed to old sailors, that the Lord sends victuals, and the opposite +party, the cooks, is familiar to all.</p> + +<p>Notwithstanding the great number and variety of so-called cookbooks +extant, the author of this treatise on the culinary art, thoroughly +impressed with the belief that there is ample room for one more of a +thoroughly practical and every day life, common sense character—in +every way adapted to the wants of the community at large, and looking +especially to the preparation of healthful, palatable, appetizing and +nourishing food, both plain and elaborately compounded—and in the +preparation of which the very best, and, at the same time, the most +economical material is made use of, has ventured to present this new +candidate for the public approval. The preparation of this work +embodies the result of more than thirty years personal and practical +experience. The author taking nothing for granted, has thoroughly +tested the value and entire correctness of every direction he has given +in these pages. While carefully catering to the varied tastes of the +mass, everything of an unhealthful, deleterious, or even doubtful character, +has been carefully excluded; and all directions are given in the +plainest style, so as to be readily understood, and fully comprehended +by all classes of citizens.</p> + +<p>The writer having been born and brought up on a farm, and being +in his younger days of a delicate constitution, instead of joining in +the rugged work of the field, remained at home to aid and assist his +mother in the culinary labors of the household. It was in this home-school—in +its way one of the best in the world, that he acquired not +only a practical knowledge of what he desires to fully impart to others, +but a taste for the preparation, in its most attractive forms, of every +variety of palatable and health-giving food. It was his early training +in this homely school that induced him to make this highly important +matter an all-absorbing theme and the subject of his entire life study. +His governing rule in this department has ever been the injunction +laid down by the chief of the Apostles: "Try all things; prove all +things; and hold fast that which is good."</p> + + + + +<h2><a name="INTRODUCTORY" id="INTRODUCTORY"></a>INTRODUCTORY.</h2> + + +<hr class="chap" /> +<h3>A Brief History of the Culinary Art, and its Principal Methods.</h3> + +<p>Cooking is defined to be the art of dressing, compounding and +preparing food by the aid of heat. Ancient writers upon the subject +are of opinion that the practice of this art followed immediately after +the discovery of fire, and that it was at first an imitation of the +natural processes of mastication and digestion. In proof of the antiquity +of this art, mention is made of it in many places in sacred writ. +Among these is notably the memoirs of the Children of Israel while +journeying in the wilderness, and their hankering after the "flesh-pots +of Egypt."</p> + +<p>Among the most enlightened people of ancient times,—cooking, if +not regarded as one of the fine arts, certainly stood in the foremost +rank among the useful. It was a highly honored vocation, and many +of the most eminent and illustrious characters of Greece and Rome +did not disdain to practice it. Among the distinguished amateurs of +the art, in these modern times, may be mentioned Alexander Dumas, +who plumed himself more upon his ability to cook famous dishes +than upon his world-wide celebrity as the author of the most popular +novels of his day.</p> + +<p>In the state in which man finds most of the substances used for +food they are difficult of digestion. By the application of heat some +of these are rendered more palatable and more easily digested, and, +consequently, that assimilation so necessary to the sustenance of life, +and the repair of the constant waste attendant upon the economy of +the human system. The application of heat to animal and vegetable +substances, for the attainment of this end, constitutes the basis of the +science of cookery.</p> + +<p><span class="smcap">Broiling</span>, which was most probably the mode first resorted to in +the early practice of this art, being one of the most common of its +various operations, is quite simple and efficacious. It is especially +adapted to the wants of invalids, and persons of delicate appetites. +Its effect is to coagulate, in the quickest manner, upon the surface +the albumen of the meat, effectually sealing up its pores, and thus +retaining the rich juices and delicate flavor that would otherwise +escape and be lost.</p> + +<p><span class="smcap">Roasting</span> comes next in order, and for this two conditions are +essentially requisite—a good, brisk fire, and constant basting. As in +the case of broiling, care should be taken at the commencement to<span class="pagenum"><a name="Page_vi" id="Page_vi">[Pg vi]</a></span> +coagulate the albumen on the surface as speedily as possible. Next +to broiling and stewing, this is the most economical mode of cooking +meats of all kinds.</p> + +<p><span class="smcap">Baking</span> meat is in very many respects objectionable—and should +never be resorted to when other modes of cooking are available, as it +reverses the order of good, wholesome cookery, in beginning with a +slow and finishing with a high temperature. Meats cooked in this +manner have never the delicate flavor of the roast, nor are they so +easily digested.</p> + +<p><span class="smcap">Boiling</span> is one of the easiest and simplest methods of cooking, +but in its practice certain conditions must be carefully observed. The +fire must be attended to, so as to properly regulate the heat. The +utensils used for this purpose, which should be large enough to contain +sufficient water to completely cover the meat, should be scrupulously +clean, and provided with a close-fitting cover. All scum should +be removed as fast as it rises, which will be facilitated by frequent +additions of small quantities of cold water. Difference of opinion +exists among cooks as to the propriety of putting meats in cold water, +and gradually raising to the boiling point, or plunging into water +already boiling. My own experience, unless in the preparation of +soups, is decidedly in favor of the latter. Baron Liebig, the highest +authority in such matters, decidedly favors this process. As in the +case of roasting, the application of boiling water coagulates the albumen, +thus retaining the juices of the meat that would be dissolved in +the liquid.</p> + +<p><span class="smcap">Stewing</span> is generally resorted to in the preparation of made +dishes, and almost every variety of meats are adapted to this method. +The better the quality of the meats, as a matter of course, the better +the dish prepared in this way; but, by careful stewing, the coarser and +rougher quality of meats can be rendered soft, tender and digestible, +a desirable object not generally attained in other modes. Add pieces +of meat, trimmings, scraps and bones, the latter containing a large +amount of palatable and nourishing gelatine, may be thus utilized +in the preparation of wholesome and appetizing dishes at a comparatively +trifling cost.</p> + + +<h3>An Explanatory Word in Conclusion.</h3> + +<p>As a matter of strict justice to all parties concerned, the author +of this work deems it proper to explain his reasons for mentioning in +the body of some of the recipes given in this book, the places at which +the purest and best articles used are to be purchased. This recom<span class="pagenum"><a name="Page_vii" id="Page_vii">[Pg vii]</a></span>mendation +is, in every instance, based upon a thorough and complete +personal test of every article commended. In these degenerate days of +wholesale adulteration of almost every article of food and drink, it is +eminently just and proper that the public should be advised where +the genuine is to be procured. Without desiring to convert his book +into a mere advertising medium, the author deems it not out of place +to give the names of those dealers in this city of whom such articles +as are essential in the preparation of many of the recipes given in +these pages may be procured—of the most reliable quality, and at +reasonable rates.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_viii" id="Page_viii">[Pg viii]</a><br /><a name="Page_ix" id="Page_ix">[Pg ix]</a></span></p> + + + + +<h2><a name="INDEX" id="INDEX"></a>INDEX.</h2> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Index"> +<tr><th colspan="2">Soups.</th></tr> +<tr><td align="left">Stock</td><td align="right"><a href="#Page_1">1</a></td></tr> +<tr><td align="left">General Directions for making Soup</td><td align="right"><a href="#Page_2">2</a></td></tr> +<tr><td align="left">Calf's-Head Soup</td><td align="right"><a href="#Page_3">3</a></td></tr> +<tr><td align="left">Ox-Tail Soup</td><td align="right"><a href="#Page_3">3</a></td></tr> +<tr><td align="left">Okra Soup</td><td align="right"><a href="#Page_3">3</a></td></tr> +<tr><td align="left">Chicken Gumbo</td><td align="right"><a href="#Page_4">4</a></td></tr> +<tr><td align="left">Fresh Oyster Soup</td><td align="right"><a href="#Page_4">4</a></td></tr> +<tr><td align="left">Fish Chowder</td><td align="right"><a href="#Page_5">5</a></td></tr> +<tr><td align="left">Clam Soup</td><td align="right"><a href="#Page_5">5</a></td></tr> +<tr><td align="left">Clam Chowder</td><td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td align="left">Bean Soup</td><td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td align="left">Dry Split-Pea Soup</td><td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td align="left">Tomato Soup</td><td align="right"><a href="#Page_7">7</a></td></tr> +<tr><td align="left">Celery Soup</td><td align="right"><a href="#Page_7">7</a></td></tr> +<tr><td align="left">Pepper-Pot</td><td align="right"><a href="#Page_8">8</a></td></tr> +<tr><td align="left">Egg-Balls for Soup</td><td align="right"><a href="#Page_8">8</a></td></tr> +<tr><td align="left">Nudels</td><td align="right"><a href="#Page_8">8</a></td></tr> +<tr><th colspan="2">Fish.</th></tr> +<tr><td align="left">Boiled Fish</td><td align="right"><a href="#Page_9">9</a></td></tr> +<tr><td align="left">Fried Fish</td><td align="right"><a href="#Page_10">10</a></td></tr> +<tr><td align="left">Broiling Fish</td><td align="right"><a href="#Page_10">10</a></td></tr> +<tr><td align="left">Fried Oysters</td><td align="right"><a href="#Page_10">10</a></td></tr> +<tr><td align="left">Oysters in Batter</td><td align="right"><a href="#Page_10">10</a></td></tr> +<tr><td align="left">Oyster Patties</td><td align="right"><a href="#Page_11">11</a></td></tr> +<tr><td align="left">Stewed Lobsters or Crabs</td><td align="right"><a href="#Page_11">11</a></td></tr> +<tr><th colspan="2">Roast, Boiled, Baked, Broiled and Fried.</th></tr> +<tr><td align="left">Retaining the Juices in Cooking Meats</td><td align="right"><a href="#Page_12">12</a></td></tr> +<tr><td align="left">Roast Pig</td><td align="right"><a href="#Page_13">13</a></td></tr> +<tr><td align="left">To Roast Turkeys and Chickens</td><td align="right"><a href="#Page_13">13</a></td></tr> +<tr><td align="left">Roasting Beef</td><td align="right"><a href="#Page_15">15</a></td></tr> +<tr><td align="left">A good way to Roast a Leg of Mutton</td><td align="right"><a href="#Page_15">15</a></td></tr> +<tr><td align="left"><span class="pagenum"><a name="Page_x" id="Page_x">[Pg x]</a></span></td></tr> +<tr><td align="left">Clayton's Mode of Cooking Canvas-Back Ducks</td><td align="right"><a href="#Page_15">15</a></td></tr> +<tr><td align="left">Clayton's Mode of Cooking California Quail or Young Chickens</td><td align="right"><a href="#Page_16">16</a></td></tr> +<tr><td align="left">To Cook Boned Turkey</td><td align="right"><a href="#Page_17">17</a></td></tr> +<tr><td align="left">To Bone a Turkey</td><td align="right"><a href="#Page_18">18</a></td></tr> +<tr><td align="left">To Cook Ducks or Chickens, Louisiana Style</td><td align="right"><a href="#Page_18">18</a></td></tr> +<tr><td align="left">Breast of Lamb and Chicken, Breaded</td><td align="right"><a href="#Page_19">19</a></td></tr> +<tr><td align="left">Scrapple or Haggis Loaf</td><td align="right"><a href="#Page_19">19</a></td></tr> +<tr><td align="left">Pig's-Feet and Hocks</td><td align="right"><a href="#Page_20">20</a></td></tr> +<tr><td align="left">To Cook a Steak California Style, 1849-50</td><td align="right"><a href="#Page_21">21</a></td></tr> +<tr><td align="left">A Good Way to Cook a Ham</td><td align="right"><a href="#Page_21">21</a></td></tr> +<tr><td align="left">Beefsteak Broiled</td><td align="right"><a href="#Page_21">21</a></td></tr> +<tr><td align="left">Beefsteak with Onions</td><td align="right"><a href="#Page_22">22</a></td></tr> +<tr><td align="left">Corned-Beef and how to Cook it</td><td align="right"><a href="#Page_22">22</a></td></tr> +<tr><td align="left">Spiced Veal</td><td align="right"><a href="#Page_22">22</a></td></tr> +<tr><td align="left">Calves' Liver with Bacon</td><td align="right"><a href="#Page_23">23</a></td></tr> +<tr><td align="left">Calves' or Lambs' Liver Fried</td><td align="right"><a href="#Page_23">23</a></td></tr> +<tr><td align="left">Spiced Beef</td><td align="right"><a href="#Page_23">23</a></td></tr> +<tr><th colspan="2">Stews, Salads, and Salad-Dressing.</th></tr> +<tr><td align="left">Terrapin Stew</td><td align="right"><a href="#Page_24">24</a></td></tr> +<tr><td align="left">Stewed Chicken Cottage Style</td><td align="right"><a href="#Page_25">25</a></td></tr> +<tr><td align="left">Stewed Tripe</td><td align="right"><a href="#Page_25">25</a></td></tr> +<tr><td align="left">Chicken-Salad</td><td align="right"><a href="#Page_25">25</a></td></tr> +<tr><td align="left">Clayton's Celebrated California Salad Dressing</td><td align="right"><a href="#Page_26">26</a></td></tr> +<tr><td align="left">Salad Flavoring</td><td align="right"><a href="#Page_27">27</a></td></tr> +<tr><th colspan="2">Eggs and Omelettes.</th></tr> +<tr><td align="left">Boiling Eggs</td><td align="right"><a href="#Page_27">27</a></td></tr> +<tr><td align="left">Scrambled Eggs</td><td align="right"><a href="#Page_27">27</a></td></tr> +<tr><td align="left">To Fry Eggs</td><td align="right"><a href="#Page_28">28</a></td></tr> +<tr><td align="left">Oyster Omelette</td><td align="right"><a href="#Page_28">28</a></td></tr> +<tr><td align="left">Ham Omelette</td><td align="right"><a href="#Page_28">28</a></td></tr> +<tr><td align="left">Cream Omelette</td><td align="right"><a href="#Page_28">28</a></td></tr> +<tr><td align="left">Spanish Omelette</td><td align="right"><a href="#Page_29">29</a></td></tr> +<tr><td align="left">Omelette for Dessert</td><td align="right"><a href="#Page_29">29</a></td></tr> +<tr><td align="left"><span class="pagenum"><a name="Page_xi" id="Page_xi">[Pg xi]</a></span></td></tr> +<tr><th colspan="2">Vegetables.</th></tr> +<tr><td align="left">Beans, Baked [See Bean Soup]</td><td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td align="left">Baked Tomatoes</td><td align="right"><a href="#Page_30">30</a></td></tr> +<tr><td align="left">Raw Tomatoes</td><td align="right"><a href="#Page_30">30</a></td></tr> +<tr><td align="left">Cucumbers</td><td align="right"><a href="#Page_30">30</a></td></tr> +<tr><td align="left">Boiled Cabbage</td><td align="right"><a href="#Page_30">30</a></td></tr> +<tr><td align="left">To Cook Cauliflower</td><td align="right"><a href="#Page_31">31</a></td></tr> +<tr><td align="left">To Cook Young Green Peas</td><td align="right"><a href="#Page_31">31</a></td></tr> +<tr><td align="left">A Good Way to Cook Beets</td><td align="right"><a href="#Page_31">31</a></td></tr> +<tr><td align="left">Mashed Potatoes and Turnips</td><td align="right"><a href="#Page_32">32</a></td></tr> +<tr><td align="left">Boiled Onions</td><td align="right"><a href="#Page_32">32</a></td></tr> +<tr><td align="left">Stewed Corn</td><td align="right"><a href="#Page_32">32</a></td></tr> +<tr><td align="left">Stewed Corn and Tomatoes</td><td align="right"><a href="#Page_32">32</a></td></tr> +<tr><td align="left">Succotash</td><td align="right"><a href="#Page_33">33</a></td></tr> +<tr><td align="left">Saratoga Fried Potatoes</td><td align="right"><a href="#Page_33">33</a></td></tr> +<tr><td align="left">Salsify or Oyster-Plant</td><td align="right"><a href="#Page_34">34</a></td></tr> +<tr><td align="left">Egg-Plant</td><td align="right"><a href="#Page_34">34</a></td></tr> +<tr><td align="left">To Boil Green Corn</td><td align="right"><a href="#Page_35">35</a></td></tr> +<tr><td align="left">Boiled Rice</td><td align="right"><a href="#Page_35">35</a></td></tr> +<tr><td align="left">Stewed Okra</td><td align="right"><a href="#Page_35">35</a></td></tr> +<tr><th colspan="2">Bread, Cakes, Pies, Puddings and Pastry.</th></tr> +<tr><th colspan="2">Solid and Liquid Sauce.</th></tr> +<tr><td align="left">Quick Bread</td><td align="right"><a href="#Page_36">36</a></td></tr> +<tr><td align="left">Quick Muffins</td><td align="right"><a href="#Page_36">36</a></td></tr> +<tr><td align="left">Brown Bread</td><td align="right"><a href="#Page_36">36</a></td></tr> +<tr><td align="left">Graham Rolls</td><td align="right"><a href="#Page_36">36</a></td></tr> +<tr><td align="left">Mississippi Corn-Bread</td><td align="right"><a href="#Page_37">37</a></td></tr> +<tr><td align="left">Nice Light Biscuit</td><td align="right"><a href="#Page_37">37</a></td></tr> +<tr><td align="left">Clayton's Corn-Bread</td><td align="right"><a href="#Page_37">37</a></td></tr> +<tr><td align="left">Johnny Cake</td><td align="right"><a href="#Page_37">37</a></td></tr> +<tr><td align="left">Sweet Potato Pone</td><td align="right"><a href="#Page_38">38</a></td></tr> +<tr><td align="left">Ginger Bread</td><td align="right"><a href="#Page_38">38</a></td></tr> +<tr><td align="left">Molasses Ginger Bread</td><td align="right"><a href="#Page_38">38</a></td></tr> +<tr><td align="left">Quaker Cake</td><td align="right"><a href="#Page_38">38</a></td></tr> +<tr><td align="left"><span class="pagenum"><a name="Page_xii" id="Page_xii">[Pg xii]</a></span></td></tr> +<tr><td align="left">Pound Cake</td><td align="right"><a href="#Page_38">38</a></td></tr> +<tr><td align="left">Chocolate Cake.—Jelly Cake</td><td align="right"><a href="#Page_38">38</a></td></tr> +<tr><td align="left">Currant Cake</td><td align="right"><a href="#Page_39">39</a></td></tr> +<tr><td align="left">Cream Cup-Cake</td><td align="right"><a href="#Page_39">39</a></td></tr> +<tr><td align="left">Jumbles</td><td align="right"><a href="#Page_39">39</a></td></tr> +<tr><td align="left">Sweet Cake</td><td align="right"><a href="#Page_39">39</a></td></tr> +<tr><td align="left">Sponge Cake</td><td align="right"><a href="#Page_40">40</a></td></tr> +<tr><td align="left">Ginger Snaps</td><td align="right"><a href="#Page_40">40</a></td></tr> +<tr><td align="left">A Nice Cake</td><td align="right"><a href="#Page_40">40</a></td></tr> +<tr><td align="left">Icing for Cake</td><td align="right"><a href="#Page_40">40</a></td></tr> +<tr><td align="left">Chocolate Icing</td><td align="right"><a href="#Page_41">41</a></td></tr> +<tr><td align="left">Lemon Pie</td><td align="right"><a href="#Page_41">41</a></td></tr> +<tr><td align="left">English Plum Pudding</td><td align="right"><a href="#Page_42">42</a></td></tr> +<tr><td align="left">Baked Apple Pudding</td><td align="right"><a href="#Page_42">42</a></td></tr> +<tr><td align="left">Bread Pudding</td><td align="right"><a href="#Page_42">42</a></td></tr> +<tr><td align="left">Baked Corn-Meal Pudding</td><td align="right"><a href="#Page_42">42</a></td></tr> +<tr><td align="left">Corn-Starch Pudding</td><td align="right"><a href="#Page_43">43</a></td></tr> +<tr><td align="left">Delmonico's Pudding</td><td align="right"><a href="#Page_43">43</a></td></tr> +<tr><td align="left">Peach Ice-Cream</td><td align="right"><a href="#Page_43">43</a></td></tr> +<tr><td align="left">Apple Snow</td><td align="right"><a href="#Page_44">44</a></td></tr> +<tr><td align="left">Strawberry Sauce</td><td align="right"><a href="#Page_44">44</a></td></tr> +<tr><td align="left">Farina Pudding</td><td align="right"><a href="#Page_44">44</a></td></tr> +<tr><td align="left">Snow Pudding</td><td align="right"><a href="#Page_45">45</a></td></tr> +<tr><td align="left">Fruit Pudding</td><td align="right"><a href="#Page_45">45</a></td></tr> +<tr><td align="left">Charlotte-a-Russe</td><td align="right"><a href="#Page_46">46</a></td></tr> +<tr><td align="left">Solid Sauce</td><td align="right"><a href="#Page_46">46</a></td></tr> +<tr><td align="left">Liquid Sauce</td><td align="right"><a href="#Page_46">46</a></td></tr> +<tr><td align="left">Currant or Grape Jelly</td><td align="right"><a href="#Page_46">46</a></td></tr> +<tr><td align="left">Calf's Foot Jelly</td><td align="right"><a href="#Page_47">47</a></td></tr> +<tr><td align="left">Ice Cream</td><td align="right"><a href="#Page_47">47</a></td></tr> +<tr><td align="left">Orange Ice</td><td align="right"><a href="#Page_48">48</a></td></tr> +<tr><td align="left">Lemon Jelly</td><td align="right"><a href="#Page_48">48</a></td></tr> +<tr><td align="left">Wine Jelly</td><td align="right"><a href="#Page_48">48</a></td></tr> +<tr><td align="left">Peach Jelly</td><td align="right"><a href="#Page_48">48</a></td></tr> +<tr><td align="left"><span class="pagenum"><a name="Page_xiii" id="Page_xiii">[Pg xiii]</a></span>Roman Punch</td><td align="right"><a href="#Page_49">49</a></td></tr> +<tr><th colspan="2">Miscellaneous.</th></tr> +<tr><td align="left">Butter and Butter-Making</td><td align="right"><a href="#Page_49">49</a></td></tr> +<tr><td align="left">A Word of Advice to Hotel and Restaurant Cooks</td><td align="right"><a href="#Page_51">51</a></td></tr> +<tr><td align="left">Clayton's California Golden Coffee</td><td align="right"><a href="#Page_53">53</a></td></tr> +<tr><td align="left">The very Best Way to Make Chocolate</td><td align="right"><a href="#Page_54">54</a></td></tr> +<tr><td align="left">Old Virginia Egg-Nogg</td><td align="right"><a href="#Page_55">55</a></td></tr> +<tr><td align="left">Clayton's Popular Sandwich Paste</td><td align="right"><a href="#Page_55">55</a></td></tr> +<tr><td align="left">Welsh Rabbit</td><td align="right"><a href="#Page_56">56</a></td></tr> +<tr><td align="left">Delicate Waffles</td><td align="right"><a href="#Page_57">57</a></td></tr> +<tr><td align="left">Force-Meat Balls</td><td align="right"><a href="#Page_57">57</a></td></tr> +<tr><td align="left">Beef Tea</td><td align="right"><a href="#Page_57">57</a></td></tr> +<tr><td align="left">Crab Sandwich</td><td align="right"><a href="#Page_58">58</a></td></tr> +<tr><td align="left">Pork.—The kind to Select, and the best Mode of Curing</td><td align="right"><a href="#Page_58">58</a></td></tr> +<tr><td align="left">Lard, Home-Made</td><td align="right"><a href="#Page_59">59</a></td></tr> +<tr><td align="left">Sausage, New Jersey</td><td align="right"><a href="#Page_60">60</a></td></tr> +<tr><td align="left">Pot-Pie</td><td align="right"><a href="#Page_60">60</a></td></tr> +<tr><td align="left">Curried Crab</td><td align="right"><a href="#Page_61">61</a></td></tr> +<tr><td align="left">To Toast Bread</td><td align="right"><a href="#Page_61">61</a></td></tr> +<tr><td align="left">Cream Toast</td><td align="right"><a href="#Page_61">61</a></td></tr> +<tr><td align="left">Fritters</td><td align="right"><a href="#Page_61">61</a></td></tr> +<tr><td align="left">Hash</td><td align="right"><a href="#Page_62">62</a></td></tr> +<tr><td align="left">Hashed Potato with Eggs</td><td align="right"><a href="#Page_62">62</a></td></tr> +<tr><td align="left">Macaroni, Baked</td><td align="right"><a href="#Page_62">62</a></td></tr> +<tr><td align="left">Drawn Butter</td><td align="right"><a href="#Page_63">63</a></td></tr> +<tr><td align="left">Spiced Currants</td><td align="right"><a href="#Page_63">63</a></td></tr> +<tr><td align="left">Canning Fruits.—Best Mode of</td><td align="right"><a href="#Page_63">63</a></td></tr> +<tr><td align="left">Quinces, Preparing for Canning or Preserving</td><td align="right"><a href="#Page_64">64</a></td></tr> +<tr><td align="left">Clayton's Monmouth Sauce</td><td align="right"><a href="#Page_65">65</a></td></tr> +<tr><td align="left">Mustard.—To Prepare for the Table</td><td align="right"><a href="#Page_65">65</a></td></tr> +<tr><td align="left">Mint Sauce</td><td align="right"><a href="#Page_65">65</a></td></tr> +<tr><td align="left">Eggs ought never be Poached</td><td align="right"><a href="#Page_66">66</a></td></tr> +<tr><td align="left">Sunny-Side Roast</td><td align="right"><a href="#Page_66">66</a></td></tr> +<tr><td align="left">Clayton's Spanish Omelette</td><td align="right"><a href="#Page_66">66</a></td></tr> +<tr><td align="left">Plain Omelette</td><td align="right"><a href="#Page_67">67</a></td></tr> +<tr><td align="left">Clam Fritters</td><td align="right"><a href="#Page_67">67</a></td></tr> +<tr><td align="left"><span class="pagenum"><a name="Page_xiv" id="Page_xiv">[Pg xiv]</a></span></td></tr> +<tr><td align="left">Fried Tripe</td><td align="right"><a href="#Page_67">67</a></td></tr> +<tr><td align="left">Ringed Potatoes</td><td align="right"><a href="#Page_67">67</a></td></tr> +<tr><td align="left">New Potatoes, Boiled</td><td align="right"><a href="#Page_67">67</a></td></tr> +<tr><td align="left">Fried Tomatoes</td><td align="right"><a href="#Page_68">68</a></td></tr> +<tr><td align="left">Squash and Corn.—Spanish Style</td><td align="right"><a href="#Page_68">68</a></td></tr> +<tr><td align="left">Pickles</td><td align="right"><a href="#Page_68">68</a></td></tr> +<tr><td align="left">Nice Picklette</td><td align="right"><a href="#Page_69">69</a></td></tr> +<tr><td align="left">Pickled Tripe</td><td align="right"><a href="#Page_69">69</a></td></tr> +<tr><td align="left">To Cook Grouse or Prairie Chicken</td><td align="right"><a href="#Page_69">69</a></td></tr> +<tr><td align="left">Brains and Sweet-Bread</td><td align="right"><a href="#Page_70">70</a></td></tr> +<tr><td align="left">Stewed Spare-Ribs of Pork</td><td align="right"><a href="#Page_70">70</a></td></tr> +<tr><td align="left">Broiled Oysters</td><td align="right"><a href="#Page_71">71</a></td></tr> +<tr><td align="left">Pumpkin or Squash Custard</td><td align="right"><a href="#Page_71">71</a></td></tr> +<tr><td align="left">Fig Pudding</td><td align="right"><a href="#Page_71">71</a></td></tr> +<tr><td align="left">Fried Apples</td><td align="right"><a href="#Page_72">72</a></td></tr> +<tr><td align="left">Clayton's Oyster Stew</td><td align="right"><a href="#Page_72">72</a></td></tr> +<tr><td align="left">Boiled Celery</td><td align="right"><a href="#Page_72">72</a></td></tr> +<tr><td align="left">Selecting Meats</td><td align="right"><a href="#Page_72">72</a></td></tr> +<tr><td align="left">Rice Pudding.—Rebecca Jackson's</td><td align="right"><a href="#Page_73">73</a></td></tr> +<tr><td align="left">Bread and Butter Pudding</td><td align="right"><a href="#Page_73">73</a></td></tr> +<tr><td align="left">Codfish Cakes</td><td align="right"><a href="#Page_73">73</a></td></tr> +<tr><td align="left">Pickled Grapes</td><td align="right"><a href="#Page_74">74</a></td></tr> +<tr><td align="left">Forced Tomatoes</td><td align="right"><a href="#Page_74">74</a></td></tr> +<tr><td align="left">Broiled Flounders or Smelts</td><td align="right"><a href="#Page_74">74</a></td></tr> +<tr><td align="left">Onions</td><td align="right"><a href="#Page_75">75</a></td></tr> +<tr><td align="left">Singeing Fowls</td><td align="right"><a href="#Page_75">75</a></td></tr> +<tr><td align="left">Taste and Flavor.—Secret Tests of</td><td align="right"><a href="#Page_75">75</a></td></tr> +<tr><td align="left">Ware for Ranges.—How to Choose</td><td align="right"><a href="#Page_76">76</a></td></tr> +<tr><td align="left">Herbs.—Drying for Seasoning</td><td align="right"><a href="#Page_76">76</a></td></tr> +<tr><td align="left">Roaches, Flies and Ants.—How to Destroy</td><td align="right"><a href="#Page_76">76</a></td></tr> +<tr><td align="left">Tinware.—To Clean</td><td align="right"><a href="#Page_77">77</a></td></tr> +<tr><td align="left">Iron Rust</td><td align="right"><a href="#Page_77">77</a></td></tr> +<tr><td align="left">Mildew</td><td align="right"><a href="#Page_77">77</a></td></tr> +<tr><td align="left">Oysters Roasted on Chafing-Dish</td><td align="right"><a href="#Page_77">77</a></td></tr> +<tr><td align="left">Cod-Fish, Family Style</td><td align="right"><a href="#Page_77">77</a></td></tr> +<tr><td align="left"><span class="pagenum"><a name="Page_xv" id="Page_xv">[Pg xv]</a></span>Cod-Fish, Philadelphia Style</td><td align="right"><a href="#Page_78">78</a></td></tr> +<tr><th colspan="2">Advertisements.</th></tr> +<tr><td align="left">Jersey Farm Dairy</td><td align="right"><a href="#Page_81">81</a></td></tr> +<tr><td align="left">W. T. Coleman & Co., Royal Baking Powder</td><td align="right"><a href="#Page_82">82</a></td></tr> +<tr><td align="left">Quade & Straut, Choice Family Groceries</td><td align="right"><a href="#Page_83">83</a></td></tr> +<tr><td align="left">J. H. McMenomy, Beef, Mutton, Veal</td><td align="right"><a href="#Page_83">83</a></td></tr> +<tr><td align="left">Arpad Haraszthy & Co., California Wines and Brandies</td><td align="right"><a href="#Page_84">84</a></td></tr> +<tr><td align="left">Will & Finck, Cutlers</td><td align="right"><a href="#Page_85">85</a></td></tr> +<tr><td align="left">Wilton & Cortelyou, Dairy Produce</td><td align="right"><a href="#Page_86">86</a></td></tr> +<tr><td align="left">John Bayle, Tripe, Calves' Heads, Feet</td><td align="right"><a href="#Page_87">87</a></td></tr> +<tr><td align="left">Palace Hotel, John Sedgwick, Manager</td><td align="right"><a href="#Page_88">88</a></td></tr> +<tr><td align="left">Deming Bros., Millers and Grain Dealers</td><td align="right"><a href="#Page_89">89</a></td></tr> +<tr><td align="left">E. R. Durkee & Co's Standard Aids to Good Cooking</td><td align="right"><a href="#Page_90">90</a></td></tr> +<tr><td align="left">Berlin & Lepori, Coffee, Tea and Spices</td><td align="right"><a href="#Page_91">91</a></td></tr> +<tr><td align="left">B. M. Atchinson & Co. Butter, Cheese, Eggs, Lard</td><td align="right"><a href="#Page_92">92</a></td></tr> +<tr><td align="left">Kohler & Frohling, California Wines and Brandies</td><td align="right"><a href="#Page_93">93</a></td></tr> +<tr><td align="left">Richards & Harrison, Agents for English Groceries</td><td align="right"><a href="#Page_94">94</a></td></tr> +<tr><td align="left">Robert F. Bunker, Hams, Bacon</td><td align="right"><a href="#Page_95">95</a></td></tr> +<tr><td align="left">Edouart's Art Gallery</td><td align="right"><a href="#Page_96">96</a></td></tr> +<tr><td align="left">E. R. Perrin's Quaker Dairy</td><td align="right"><a href="#Page_97">97</a></td></tr> +<tr><td align="left">Hills Bros., Coffee, Teas and Spices</td><td align="right"><a href="#Page_98">98</a></td></tr> +<tr><td align="left">Emil A. Engelberg, German Bakery & Confectionery</td><td align="right"><a href="#Page_98">98</a></td></tr> +<tr><td align="left">A. W. Fink, Butter, Cheese, Eggs</td><td align="right"><a href="#Page_99">99</a></td></tr> +<tr><td align="left">J. Gundlach & Co., California Wines and Brandies</td><td align="right"><a href="#Page_100">100</a></td></tr> +<tr><td align="left">Lebenbaum, Goldberg & Bowen, Grocers</td><td align="right"><a href="#Page_101">101</a></td></tr> +<tr><td align="left">Women's Co-operative Printing Office</td><td align="right"><a href="#Page_102">102</a></td></tr> +<tr><td align="left">W. W. Montague & Co., French Ranges</td><td align="right"><a href="#Page_103">103</a></td></tr> +<tr><td align="left">Mark Sheldon, Sewing Machines and Supplies</td><td align="left">104<span class="pagenum"><a name="Page_xvi" id="Page_xvi">[Pg xvi]</a></span></td></tr> +</table></div> + +<div class="figcenter"> +<a href="images/illus-xvi.jpg"><img src="images/illus-xvi_t.jpg" alt="dish full of food" title="dish full of food" /></a> +</div> + +<hr class="chap" /> +<p><span class="pagenum"><a name="Page_1" id="Page_1">[Pg 1]</a></span></p> + + + + +<p class="center big"><a name="CLAYTONS" id="CLAYTONS"></a>CLAYTON'S Quaker Cook-Book.</p> + + + + +<h2><a name="SOUPS" id="SOUPS"></a>SOUPS.</h2> + + +<h3>Stock.</h3> + +<p>The foundation—so to speak—and first great essential in compounding +every variety of appetizing, and at the same time +wholesome and nourishing soups, is the stock. In this department, +as in some others, the French cooks have ever been pre-eminent. +It was said of this class in the olden time that so +constantly was the "stock"—as this foundation has always been +termed—replenished by these cooks, that their rule was never +to see the bottom of the soup kettle. It has long been a fixed +fact that in order to have good soup you must first have good +stock to begin with. To make this stock, take the liquor left +after boiling fresh meat, bones, (large or small, cracking the +larger ones in order to extract the marrow,) bones and meat left +over from a roast or broil, and put either or all of these in a +large pot or soup kettle, with water enough to cover. Let these +simmer slowly—never allowing the water to boil—taking care, +however, to keep the vessel covered—stirring frequently, and<span class="pagenum"><a name="Page_2" id="Page_2">[Pg 2]</a></span> +pouring in occasionally a cup of cold water, and skimming off +the scum. It is only where fresh meat is used that cold water +is applied at the commencement; for cooked meat, use warm. +The bones dissolved in the slow simmering, furnish the gelatine +so essential to good stock. One quart of water to a pound of +meat is the average rule. Six to eight hours renders it fit for use. +Let stand over night; skim off the fat; put in an earthen jar, +and it is ready for use. Every family should keep a jar of the +stock constantly on hand, as by doing so any kind of soup may +be made from it in from ten to thirty minutes.</p> + + +<h3>General Directions for Making Soup.</h3> + +<p>Having prepared your stock according to the foregoing directions, +take a sufficient quantity, when soup is required, and season, +as taste may dictate, with sweet and savory herbs—salpicant, +celery salt, or any other favorite seasoning—adding +vegetables cut fine, and let the same boil slowly in a covered +vessel until thoroughly cooked. If preferred, after seasoning +the stock, it may be thickened with either barley, rice, tapioca, +sago, vermicelli, macaroni, farina or rice flour. A roast onion +is sometimes added to give richness and flavor. It is a well-known +fact that soups properly prepared improve in flavor and +are really better on the day after than when first made. By +substituting different materials, garnitures, flavorings and condiments, +of which an endless variety is available, the intelligent +housewife may be able to furnish a different soup for every day +of the year. In following these, as in all other directions for +every department of cookery, experience will, after all, be found +the great teacher and most valuable aid and adjunct to the +learner of the art.</p><p><span class="pagenum"><a name="Page_3" id="Page_3">[Pg 3]</a></span></p> + + +<h3>Calves'-Head Soup.</h3> + +<p>Take a calf's head of medium size; wash clean, and soak it +an hour or more in salted water; then soak a little while in fresh, +and put to boil in cold water; add a little salt and a medium-sized +onion; take off the scum as it rises, and as the water boils +away add a little soup stock; when quite tender take the meat +from the bone, keeping the brain by itself; strain the soup, and +if you think there is too much meat, use a portion as a side-dish +dressed with brain sauce; do not cut the meat too fine—and +season the soup with allspice, cloves and mace, adding pepper +and salt to taste; put back the meat, and taking one-half the +brain, a lump of butter, and a spoonful of flour, work to a thin +batter, stirring in claret and sherry wines to taste, and last of all +add a little extract of lemon, and one hard-boiled egg, chopped +not too fine; if desirable add a few small force-meat balls.</p> + +<p>[Turtle soup may be made in the same manner.]</p> + + +<h3>Ox-Tail Soup.</h3> + +<p>Take one ox-tail and divide into pieces an inch long; 2 +pounds of lean beef cut in small pieces; 4 carrots; 3 onions +sliced fine; a little thyme, with pepper and salt to taste, and 4 +quarts cold water; boil four hours or more, according to size of +the ox-tail, and when done add a little allspice or cloves.</p> + + +<h3>Okra Soup.</h3> + +<p>One large slice of ham; 1 pound of beef, veal or chicken, +and 1 onion, all cut in small pieces and fried in butter together +until brown, adding black or red pepper for seasoning, along with<span class="pagenum"><a name="Page_4" id="Page_4">[Pg 4]</a></span> +a little salt, adding in the meantime, delicately sliced thin, +sufficient okra, and put all in a porcelain kettle. For a family +of four use 30 pods of okra, with 2 quarts water, over a steady, +but not too hot fire; boil slowly for 3 or 4 hours; when half +done add 2 or 3 peeled tomatoes.</p> + + +<h3>Chicken Gumbo.</h3> + +<p class="center">[<span class="smcap">Mrs. E. A. Wilburn's Recipe.</span>]</p> + +<p>For the stock, take two chickens and boil in a gallon of water +until thoroughly done and the liquid reduced to half a gallon. +Wipe off 1<sup>1</sup>⁄<sub>2</sub> pounds of green okra, or if the dry is used, <sup>1</sup>⁄<sub>2</sub> +pound is sufficient, which cut up fine and add to this stock while +boiling; next add 1<sup>1</sup>⁄<sub>2</sub> pounds of ripe tomatoes, peeled and +chopped fine, adding also <sup>1</sup>⁄<sub>2</sub> coffee cupful of rice; let these +boil for six hours, adding boiling water when necessary; then +take out the chickens, carve and fry them brown in clear lard; +into the fat put 1 large white onion, chopped fine, adding 2 +tablespoonfuls of flour. Just before serving, put the chicken, +boned and chopped, with the gravy thus prepared, and add to +the soup with salt and pepper to taste.</p> + + +<h3>Fresh Oyster Soup.</h3> + +<p>Take 25 or 30 small Eastern and 50 California oysters; wash +clean, and put into a kettle over the fire, with a little over a +pint of water. As soon as they open pour into a pan and take +the oysters from the shells, pouring the juice into a pitcher to +settle. If the oysters are large, cut in two once; return the +juice to the fire, and when it boils put in a piece of butter +worked in flour; season with pepper and salt, and let it boil +slowly for two minutes; put in a cupful of rich milk and the<span class="pagenum"><a name="Page_5" id="Page_5">[Pg 5]</a></span> +oysters, along with a sufficient quantity of chopped crackers, +and let the liquid boil up once. Should you need a larger +quantity of soup, add a can of good oysters, as they will change +the flavor but little. In my opinion nutmeg improves the +flavor of the soup.</p> + + +<h3>Fish Chowder.</h3> + +<p>Take 4 pounds of fresh codfish—the upper part of the fish is +best; fry plenty of salt pork cut in small strips; put the fat in the +bottom of the kettle, then a layer of the fried pork, next a layer +of fish; follow with a layer of potato sliced—not too thin—and +a layer of sliced onions, seasoned with plenty of salt and pepper; +alternate these layers as long as the material holds out, topping +off with a layer of hard crackers. Use equal parts of water and +milk sufficient to cook, which will not require more than three-quarters +of an hour, over a good fire. Great care should be +taken not to scorch in the cooking.</p> + +<p>[Clam Chowder may be made according to the foregoing +formula, substituting 3 pints of clams for the fish.]</p> + + +<h3>Clam Soup.</h3> + +<p>Take 50 small round clams; rinse clean, and put in a kettle +with a pint of water; boil for a few minutes, or until the shells +gape open; empty into a pan, pick the meat from the shells, +and pour the juice into a pitcher to settle; chop the clams quite +small; return the juice to the fire, and as soon as hot, work in a +good-sized lump of butter, with a little flour, and juice of the +clams; stir in a teacup of milk; season with black pepper, and +after letting this boil for two minutes, put in the clams, adding +at the same time chopped cracker or nudels, and before taking +up, a little chopped parsley.</p><p><span class="pagenum"><a name="Page_6" id="Page_6">[Pg 6]</a></span></p> + + +<h3>Clam Chowder.</h3> + +<p>One hundred small clams chopped fine; <sup>1</sup>⁄<sub>2</sub> pound fat salt +pork put in pot and fried out brown; 2 small or 1 large onion, +and 1 tomato chopped fine. Put all in the pot with the clam +juice and boil for two hours, after which add rolled crackers and +1 pint hot milk, letting it boil up. Season with salt and pepper, +adding a little thyme if agreeable to taste.</p> + + +<h3>Baked Beans and Bean Soup.</h3> + +<p>Take three pints of white peas or army beans; wash very +clean; soak eight hours; rinse and put to boil with plenty of +water, hot or cold, with 1<sup>1</sup>⁄<sub>2</sub> pounds beef soup-meat and <sup>1</sup>⁄<sub>2</sub> pound +of salt pork, letting these boil slowly, and skimming as the +scum rises. Stir frequently, as the beans are apt to scorch when +they begin to soften. When soft enough to be easily crushed +with the thumb and finger, season with plenty of black pepper +and salt; after five minutes have elapsed fill a nice baking +pan—such a one as will do to set on the table—pour in the +liquid until it nearly covers the beans, score the pork and put it +half-way down in the beans, and bake in a slow fire until +nicely browned.</p> + +<p>When the remaining beans are boiled quite soft rub them +through a colander into the soup; add 1 pint of milk, and season +with ground cloves or mace. Just before taking up cut +some toast the size of the end of a finger and add to the soup. +Pepper sauce gives a nice flavor.</p> + + +<h3>Dry Split-Pea Soup.</h3> + +<p>Soak one quart dry or split peas ten or twelve hours, and put +on to boil in 1 gallon of water, with 1 pound soup-beef, and a<span class="pagenum"><a name="Page_7" id="Page_7">[Pg 7]</a></span> +small piece of the hock end of ham, nicely skinned and trimmed, +(but if you do not have this at hand supply its place with +a small piece of salt pork;) season with salt, pepper and a little +ground cloves, adding a little curry or sweet marjoram; boil +slowly until quite tender; rub the peas through a colander, adding +a little rich milk. This soup should be rather thick. Cut +bread in pieces the size of the little finger, fry in butter or lard, +and put in the tureen when taken up.</p> + + +<h3>Tomato Soup.</h3> + +<p>To one gallon good beef stock add 1<sup>1</sup>⁄<sub>2</sub> dozen ripe tomatoes, +or 1 two-pound can; 2 carrots, 2 onions and 1 turnip cut fine; +boil all together for an hour and a half, and run through a +fine tin strainer; take a stewpan large enough to hold the +liquid, and put it on the fire with <sup>1</sup>⁄<sub>2</sub> pound of butter worked in +two tablespoonfuls of flour; after mixing well together add a +tablespoonful of white sugar; season with salt and pepper to +taste, stirring well until the liquor boils, when skim and serve. +The above quantity will provide sufficient for a large family.</p> + + +<h3>Celery Soup.</h3> + +<p>To make good celery soup take 2 or 3 pounds of juicy beef—the +round is best, being free from fat. Cover with cold +water, and boil slowly for three or four hours. An hour before +taking from the fire take 1 pound or more of celery, cut 4 or 5 +inches long, taking also the root cut thin, and salting to taste, +boil until quite tender; then take out the celery, dressing with +pepper and salt or drawn butter. If you have some soup stock +put in a little, boil a few minutes and strain. This is a most +palatable soup, and the celery, acting as a sedative, is one of +the best things that can be used for quieting the nerves.</p><p><span class="pagenum"><a name="Page_8" id="Page_8">[Pg 8]</a></span></p> + + +<h3>Pepper-Pot.</h3> + +<p>Take thick, fat and tender tripe; wash thoroughly in water in +which a little soda has been dissolved; rinse well, and cut in +strips half the length of your little finger; after boiling ten minutes, +put in a colander and rinse with a little hot water; then, +adding good soup stock, boil until tender; season with cayenne +pepper and salt, a little Worcestershire or Chutney sauce, and +some small pieces of dough made as for nudels. Should the +soup not be thick enough add a little paste of butter and flour; +you may also add curry if you are fond of it.</p> + +<p>This soup was popular in the Quaker City fifty years ago, and +has never decreased in favor among the intelligent inhabitants.</p> + + +<h3>Egg-Balls for Soup</h3> + +<p>Boil 3 eggs seven minutes, and mash the yolks with one raw +egg, a tablespoonful of flour and a little milk; season with pepper, +salt, and parsley or summer savory; make into balls and +boil two or three minutes, and put in the soup just before serving. +Excellent for both pea and bean soup.</p> + + +<h3>Nudels.</h3> + +<p>Rich nudels undoubtedly form the best thickening for nice, +delicate soups, such as chicken, veal, oyster and clam. Nudels +are made with flour, milk and eggs, and a little salt, mixed to +stiff dough, rolled as thin as possible, and cut in fine shreds the +length of the little finger. In all soups where nudels are used, a +little chopped parsley should be added just before taking up.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_9" id="Page_9">[Pg 9]</a></span></p> + + + + +<h2><a name="FISH" id="FISH"></a>FISH.</h2> + + +<h3>Fish.</h3> + +<p>The so-termed food fishes are to be found without number in +all portions of the world, civilized and savage, and a large portion +of the inhabitants of the globe are dependant upon this +source for their subsistence. Certain learned physiologists have +put forth the theory that food-fish is brain-producing, and adds +to the mental vigor of those who subsist upon it. While we are +not disposed to controvert this consoling idea—if the theory be +true—the South Sea savages, who live upon this aliment, both +in the raw and cooked state—and the Esquimaux, whose principal +summer and winter diet is frozen fish—should be the most +intelligent people on earth.</p> + +<p>The modes of preparing fish for the table are equally as numerous +as the species. The direction given by Mrs. Glass, in +a cook-book of the olden time, is at the same time the most +original and most sensible. This lady commences with: +"First catch your fish."</p> + + +<h3>Boiled Fish.</h3> + +<p>Fresh fish should never lie in water. As soon as cleaned, +rinse off, wipe dry, wrap carefully in a cotton cloth, and put +into salted boiling water. If cooked in this manner the juice +and flavor will be fully retained. Twenty minutes boiling will +thoroughly cook a medium sized fish.</p><p><span class="pagenum"><a name="Page_10" id="Page_10">[Pg 10]</a></span></p> + + +<h3>Fried Fish.</h3> + +<p>In frying large-sized fish, cut the slices lengthwise instead of +across, for if cut against the grain the rich juices will be lost in +the cooking, rendering the fish hard, dry and tasteless. For +this reason fish are always better cooked whole, when this can +be done. Beat up one or two eggs, with two tablespoonfuls of +milk, with salt to season. After dipping the fish in this, dry in +cracker dust—never use corn meal—and fry in good lard.</p> + + +<h3>Broiling Fish.</h3> + +<p>In broiling fish, cut large as in frying, grease the bars of the +gridiron. Harden both sides slightly, and baste with butter, +seasoning with pepper and salt.</p> + + +<h3>Fried Oysters.</h3> + +<p>Take large oysters, drain the juice, and dry them with +a cloth, and run them in eggs, well beaten with a little milk; +season with pepper and a little salt, and after drying in cracker +dust, fry in equal parts best lard and butter, until a light brown.</p> + + +<h3>Oysters in Batter.</h3> + +<p>Save all the juice of the oysters; beat two eggs with two or +three spoonfuls of milk or cream, seasoning with pepper; put +this into the juice, with the addition of as much flour as will +make a rich batter. When the fat is quite hot put into it a +spoonful of the batter, containing one oyster, and turn quickly +in order that both sides may be nicely done brown.</p><p><span class="pagenum"><a name="Page_11" id="Page_11">[Pg 11]</a></span></p> + + +<h3>Oyster Patties.</h3> + +<p>Roll good puff-paste quite thin—and cut in round pieces 3<sup>1</sup>⁄<sub>2</sub> +inches in diameter, on which put a rim of dough, about 1 inch +or less high, which may be stuck on with a little beaten egg; +next add a top-piece or covering, fitting loosely, and bake in +this until a light brown, and put away until wanted. Stew oysters +in their own juice, adding a little butter and cream; fill the +patties with this, put on the lid, and set in the oven for five +minutes, and send to the table. Can oysters, with a rich gravy, +make an excellent patty prepared in this way.</p> + + +<h3>Stewed Lobsters or Crabs.</h3> + +<p>Take a two-pound can of lobster, or two large crabs, and cut +as for making salad, and season highly with prepared mustard, +cayenne pepper, curry powder, or sauce piquant, and salt to +taste. Put in a porcelain stewpan, with a little water, to prevent +scorching, and, after letting it boil up once, add butter the +size of an egg, and one tablespoonful of vinegar, or half a teacupful +of white wine, and the juice of half a lemon, and the +moment this boils add half a teacupful of cream or good milk, +stirring at the same time. Set the stew aside, and heat up +shortly before sending to the table. Putting slices of toast in +the bottom of the dish before serving is a decided improvement.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_12" id="Page_12">[Pg 12]</a></span></p> + + + + +<h2><a name="Roast_Boiled_Baked_Broiled" id="Roast_Boiled_Baked_Broiled"></a>Roast, Boiled, Baked, Broiled +and Fried.</h2> + + +<h3>Retaining the Juices in Cooking Meats.</h3> + +<p>Too little attention is paid to one of the most important features +of the culinary art—particularly in roasting, boiling, and broiling—that +is the retention of the natural juices of various meats +in cooking. Existing, as these always do, in a liquid form, +unless this is carefully guarded against, these palatable and +health-giving essences of all animal food, both tame and game, +are apt to be wasted and dissipated in various forms, when the +exercise of mature judgment and a little care would confine +them to these meats in the course of preparation. By way of +illustration, let us suppose that a fowl, a leg of mutton, or some +of the many kinds of fish frequently served up in this way, is +to be boiled in water. If put in cold water, and the heat gradually +raised until it reaches the boiling point, the health-giving +albumen—with the juices which give each its peculiar and +pleasant flavor—are extracted from the meat and dissolved and +retained in the water, rendering the flesh and fish insipid and +in some cases almost tasteless. If, however, these are plunged +at once into boiling water, thereby on the instant coagulating +the albumen of the surface at least, and thereby closing the +pores through which the inside albuminous juices would otherwise +exude and be lost. Besides this albumen, there are other<span class="pagenum"><a name="Page_13" id="Page_13">[Pg 13]</a></span> +juices which are among the most important constituent parts of +every variety of animal food in which are embodied much of +its fine flavor and nutritive qualities, and deprived of which such +food becomes unpalatable and tasteless. All meats, then, instead +of being put into cold water, should at the start be +plunged into boiling hot water, as this prevents the escape of +these juices, and the retaining not only the delicate and fine +flavor of the meat, but confining and retaining its nutritive +qualities where they naturally and properly belong.</p> + + +<h3>Roast Pig.</h3> + +<p>Take a sucking pig—one from three to five weeks old is +best. When properly dressed lay in salted water for half an +hour; take out and wipe dry inside and out; make a stuffing of +bread and butter, mixing to a proper consistency with milk and a +well beaten egg; season with salt, pepper and sage, with the +addition of thyme or summer savory, and an onion chopped +fine and stewed in butter with flour. Sew up, and roast for a +long time in an oven not too hot, first putting a little water +with lard or dripping in the pan. Baste frequently until done, +taking care to keep the pan a little distance above the bottom +of the range.</p> + + +<h3>To Roast Turkeys and Chickens.</h3> + +<p>Turkeys and chickens for roasting should never be over a +year old. After being properly cleaned, cut the wings at the +first joint from the breast, pull the skin down the lower end of +the neck, and cut off the bone. Cut the necks, wings and giz<span class="pagenum"><a name="Page_14" id="Page_14">[Pg 14]</a></span>zards +into small pieces suitable for giblet stew—which should +be put on the fire before preparing the fowls for roasting—which +should be done by cutting off the legs at the first joint +from the feet. Make the stuffing of good bread, rubbed fine, +with butter, pepper and salt, and a teaspoonful of baking powder, +seasoning with thyme or summer savory, mixing to the +consistency of dough, adding eggs, well beaten, with good milk +or cream. Fill the breast, and tie over the neck-bone with +strong twine, rubbing the sides of the fowl with a dry cloth, +afterwards filling quite full. Sew up tight, tie up the legs, and +encase the body with strong twine, wrapped around to hold the +wings to the body. After rubbing well with salt and dredging +lightly with flour, put the fowl in a pan, laying on top two or +three thin slices of fat pork, salt or fresh. Put a little water in +the pan, and baste frequently, but do not roast too rapidly; +raise the pan at least two inches from the bottom of the range. +All white meat should invariably be cooked well done, and +turkey or chicken, to be eaten cold, should be wrapped while +warm in paper or cloth. When prepared in this way they will +always be found soft and tender when cooled.</p> + +<p>When the giblets are stewed tender—which they must be in +order to be good—chop a handful of the green leaves of celery, +adding pepper and salt, and put in. Ten minutes before taking +from the fire add a lump of butter worked in with a tablespoonful +of flour and the yolk of two boiled eggs, letting simmer two +or three minutes, then put in the whites of the eggs, chopped +fine, with the addition of a little good milk or cream. Some +of this stew, mixed with the drippings of the fowl, makes the +best possible gravy.</p><p><span class="pagenum"><a name="Page_15" id="Page_15">[Pg 15]</a></span></p> + + +<h3>Roasting Beef.</h3> + +<p>Never wash meat; simply wipe with a damp cloth, rub with +salt and dredge with flour; put in the pan with a little of the +suet chopped fine, and a teacupful of water; set in a hot oven, +two inches above the bottom. The oven should be quite hot, +in order to close the pores on the surface of the meat as quickly +as possible. As the meat hardens reduce the heat a little, +basting frequently. Turn two or three times during the roasting, +taking care not to let the gravy scorch. Meat cooked in +this way will be tender and juicy, and when done will be slightly +red in the centre. Should it prove too rare, carve thin and lay +in a hot pan with a little gravy for one minute. Beef will roast +in from one and-half to two hours, according to size. All meats +may be roasted in the same way, taking care in every case, that +the albuminous juices do not escape.</p> + + +<h3>A Good Way to Roast a Leg of Mutton.</h3> + +<p>Into a kettle, with hot water enough to cover, put a leg of +mutton. Let it boil half an hour, and the moment it is taken +from the water, salt, pepper, and dredge with flour, and put +on to roast with one-half a teacup of water in the pan. Baste +frequently, first adding a tablespoonful of lard. Cooked in this +way the meat has none of the peculiar mutton flavor which is +distasteful to many.</p> + + +<h3>Clayton's Mode of Cooking Canvas-back Ducks.</h3> + +<p>That most delicately flavored wild fowl, the canvas-back +duck, to be properly cooked, should be prepared in the following +style:</p><p><span class="pagenum"><a name="Page_16" id="Page_16">[Pg 16]</a></span></p> + +<p>The bird being properly dressed and cleaned, place in the +opening, after drawing, a tablespoonful of salt dissolved in water—some +add a stick of celery, or celery salt, to flavor, but this +is not necessary. Sew up the opening with strong thread; have +your fire in the grate red hot—that is, the oven almost red hot; +place your duck therein, letting it remain nineteen minutes—which +will be amply sufficient time if your oven is at the proper +heat—but as tastes differ in this as in other matters of cookery, +some prefer a minute longer and others one less. Serve the +duck as hot as possible, with an accompanying dish of hominy, +boiled, of course; the only condiment to be desired is a little +cayenne pepper; some prefer a squeeze of lemon on the duck; +others currant jelly; but the simplest and most palatable serving +is the directions given.</p> + + +<h3>Clayton's Mode of Cooking California Quail, or +Young Chickens.</h3> + +<p>Split the birds in the back, and wash, but do not let them remain +in the water any time; dry with a cloth; salt and pepper +well, and put in a pan with the inside up; also put in two or +three slices of fresh or salt pork, and a piece of butter about the +size of an egg, with three or four tablespoonfuls of water, and +set the pan on the upper shelf of the range when quite hot, and +commence basting frequently the moment the birds begin to +harden on the top; and when slightly brown turn and serve the +under side the same way, until that is also a little brown, taking +care not to scorch the gravy. Having prepared a piece of buttered +toast for each bird, lay the same in a hot dish, place the +birds thereon, and pour the gravy over all. Birds cooked in +this manner are always soft and juicy—whereas, if broiled, all the<span class="pagenum"><a name="Page_17" id="Page_17">[Pg 17]</a></span> +juices and gravy would have gone into the fire—and should +you attempt cooking in that way, if not thoroughly, constantly +basted, they are liable to burn; and if basted with butter it runs +into the fire, smoking and destroying their rich natural flavor.</p> + +<p>I have been thus particular in the directions detailed in this +recipe, from the fact that many people have an idea that the +quail of California are not equal to that of the Atlantic States, +when, from my experience with both, which has been considerable, +I find no difference in the flavor and juiciness of the birds +when cooked in the way I have carefully laid down in the foregoing +simple and easily understood directions.</p> + + +<h3>To Cook Boned Turkey.</h3> + +<p>For the filling of the turkey, boil, skin, trim, and cut the +size of the end of your finger, two fresh calves' tongues. At +the same time boil for half-an-hour in soup stock, or very little +water, a medium-sized, but not old, chicken; take all the meat +from the bones, and cut as the calves' tongues. Take a piece of +ham, composed of fat and lean, and cut small; also the livers +of the turkey and the chicken, chopped fine, along with a small +piece of veal, mostly fat, cut as the chicken, and half an onion +chopped fine.</p> + +<p>Put all these into a kettle with water to half cover, and stew +until tender. At the time of putting on the fire, season with +salt and pepper, ground mace, salpicant, celery salt and a little +summer savory. Just before taking from the fire stir in the +yolks of two eggs, well beaten, with three or four truffles chopped +the size of a pea, and a teacupful of sherry or white wine. +When this mixture is cold put it in the turkey, with the skin<span class="pagenum"><a name="Page_18" id="Page_18">[Pg 18]</a></span> +side out; draw it carefully around the filling, and sew up with a +strong thread; and after wrapping it very tightly with strong +twine, encase it in two or three thicknesses of cotton cloth, at +the same time twisting the ends slightly. These precautions +are necessary to prevent the escape of the fine flavor of this +delicious preparation. Boil slowly for four hours or longer, in +good soup stock, keeping the turkey covered with the liquid, +and the vessel covered also. When taken up lay on a level +surface, with a weight, to flatten the two sides a little, but not +heavy enough to press out the juice. When quite cold take off +the wrapping and thread, and lay on a nice large dish, garnishing +with amber jelly cut the size of peas.</p> + + +<h3>To Bone a Turkey.</h3> + +<p>Use a French boning knife, five inches in length and sharp +at the point. Commence by cutting off the wings at the first +joint from the breast; then the first joint from the drum-sticks, +and the head, well down the neck. Next place the bird firmly +on the table, with the breast down, and commence by cutting +from the end of the neck, down the centre of the back, through +to the bone, until you reach the Pope's nose. Then skin or +peel the flesh as clean as possible from the frame, finishing at +the lower end of the breast-bone.</p> + +<p>Chickens may be boned in the same manner</p> + + +<h3>To Cook Ducks or Chickens, Louisiana Style.</h3> + +<p>Carve the fowls at the joints, making three or four pieces of +the breast; wash nicely in salted water, and put on to boil with +water enough to cover, adding a little salt; boil slowly; care<span class="pagenum"><a name="Page_19" id="Page_19">[Pg 19]</a></span>fully +skimming off the scum. When the meat begins to get +tender and the water well reduced, cook four onions, chopped +fine, in a pan with pork fat and butter, dredging in a little flour +and seasoning with pepper and salt, adding a little of the juice +from the fowls. Next take up the pieces of the meat and roll +in browned flour or cracker-dust, and fry slightly. If the butter +is not scorched put in a little browned flour; stir in the onion, +and put it back in the kettle with the meat of the fowl, simmering +until the gravy thickens, and the meat is thoroughly tender.</p> + + +<h3>Breast of Lamb and Chicken, Breaded.</h3> + +<p>Take the breast of lamb and one chicken—a year old is best—and +after taking off the thin skin of the lamb, wash it well in +cold salted water; then put on to boil, with sufficient cold +slightly-salted water to cover it, and boil until tender—the addition +of a medium-sized onion improves the flavor—then take +up, and when quite cold, carve in nice pieces, and season with +black pepper and salt. Next, beat two eggs, with two or three +spoonfuls of milk or cream, and a spoonful of flour. After +running the meat through this, roll in cracker-dust or browned +flour, and fry in sweet lard and a little butter until a light brown. +Next make a cream gravy; take a little of the liquid from the +chicken, and make a rich thick drawn butter, and thinning it +with cream, pour over the chicken while it is hot.</p> + +<p>[The liquid used in boiling the chicken will make any kind +of rich soup for dinner.]</p> + + +<h3>Scrapple, or Haggis Loaf.</h3> + +<p>Take three or four pounds best fresh pork, mostly lean, with +plenty of bones—the latter making a rich liquid. Put these +into a kettle, and cover with hot or cold water, and let the mass<span class="pagenum"><a name="Page_20" id="Page_20">[Pg 20]</a></span> +boil slowly for two or three hours, or until quite tender, carefully +removing the scum as it rises, after which take the meat +out into a wooden bowl or tray. Pick out the bones carefully, +and strain the liquid. After letting these stand for a few minutes, +if in your opinion there is too much fat, remove a portion, +and then return the liquor to the kettle, adding pepper and salt, +and seasoning highly with summer savory. Next stir in two +parts fine white corn-meal and one part buckwheat flour (Deming +& Palmer's), until the whole forms quite a thick mush, +after which, chopping the meat the size of the end of the finger, +stir thoroughly into the mush. Next put the mixture into +baking pans to the depth of 1<sup>1</sup>⁄<sub>2</sub> or 2 inches, and bake in a slow +oven for two hours, or until the top assumes a light brown—taking +care not to bake too hard on the bottom. Put in a cool +place, and the next morning—when, after warming the pan +slightly—so that the scrapple may be easily taken out—cut +in slices of half-an-inch thick, which heat in a pan to prevent +sticking, and serve hot.</p> + +<p>[A small hog's head or veal is equally good for the preparation +of this dish, which will be found a fine relish.]</p> + + +<h3>Pigs' Feet and Hocks.</h3> + +<p>Have the feet nicely cleaned, and soaked for five or six +hours, or over night, in slightly salted water. Boil until tender, +and the large bones slip out easily, which will take from three +to four hours. Take up, pull out the large bones, and lay in a +stone jar, sprinkling on each layer a little salt and pepper, with +a few cloves or allspice. After skimming off the fat, take equal +parts of the water in which the feet were boiled, and good +vinegar, and cover the meat in the jar.</p><p><span class="pagenum"><a name="Page_21" id="Page_21">[Pg 21]</a></span></p> + +<p>This nice relish was known as "souse" fifty or sixty years +ago, and is good, both cold or hot, or cut in slices and fried in +butter for breakfast.</p> + + +<h3>To Cook a Steak California Style of 1849-'50.</h3> + +<p>Cut a good steak an inch and an eighth thick. Heat a griddle +quite hot, and rub over with a piece of the fat from the steak, +after which lay on the steak for two or three minutes, or long +enough to harden the under side of the steak, after which turn +the other side, treating in the same way, thus preventing all +escape of the rich juices of the meat. After this, cut a small +portion of the fat into small and thin pieces, to which add sufficient +butter to form a rich gravy, seasoning with pepper and salt +to taste. A steak cooked in this way fully equals broiling, and +is at the same time quite as juicy and tender.</p> + + +<h3>A Good Way to Cook a Ham.</h3> + +<p>Boil a ten or twelve pound ham slowly for three hours; strip +off the skin; take a sharp knife and shave off the outer surface +very thin, and if quite fat take off a little, and spread over +the fat part a thin coating of sugar. Next put the ham in +a baking-pan, with one-half pint of white wine, and roast +half-an-hour. Baste often, taking care that the wine and juice +of the ham do not scorch, as these form a nice gravy. Whether +eaten hot or cold the ham should be carved very thin.</p> + + +<h3>Beefsteak Broiled.</h3> + +<p>Place the gridiron over a clear fire; rub the bars with a little +of the fat, to keep from sticking. The moment it hardens a +little—which closes the pores of the meat—turn it over, thus<span class="pagenum"><a name="Page_22" id="Page_22">[Pg 22]</a></span> +hardening both sides. You may then moisten with butter, or a +little of the fat of the steak, and season with salt and pepper. +Lay on a hot dish along with the best butter, which, with the +juices of the meat, makes the best of gravy, and cooked in this +style you have a most delicious steak.</p> + + +<h3>Beefsteak with Onions.</h3> + +<p>Take five or six onions; cut fine, and put them in a frying-pan, +with a small cup of hot water, and two ounces best butter, +pepper and salt; dredge in a little flour, and let it stew until the +onions are quite soft. Next broil the steak carefully. Lay on +a hot dish, and lay the onions around, and not on top, of the +steak, as that will create a steam, which will wilt and toughen +it. To be eaten quite hot.</p> + + +<h3>Corned Beef, and How to Cook It.</h3> + +<p>Select a piece of corned beef that is fat. The plate or navel +pieces are best, and should only have been in salt five days. +Put the piece in boiling water in a pot just large enough to hold +it, along with an onion and a spoonful of cloves or allspice; let it +boil slowly, skimming the first half hour, if to be eaten cold. +Take it up as soon as tender, and when cool enough take out +the bones and place the meat in a vessel just large enough to +hold it, and pour in the fat, with sufficient hot water to cover it, +letting it remain until quite cold.</p> + +<p>[Beef tongues should be cooked in the same way, after laying +in salt or strong pickle from twenty-four to thirty-six hours.]</p> + + +<h3>Spiced Veal.</h3> + +<p>Take three pounds lean veal, parboiled, and one-fourth +pound salt pork, each chopped fine; six soft crackers pounded;<span class="pagenum"><a name="Page_23" id="Page_23">[Pg 23]</a></span> +two eggs beaten; two teaspoonfuls of salt, three peppers, one +nutmeg and a little thyme or summer savory. Mould up like +bread, and place in a pan, leaving a space all around, in which +place some of the water in which the meat was boiled. +Bake until quite brown, and slice when cold.</p> + + +<h3>Calves' Liver with Bacon.</h3> + +<p>Cut both liver and bacon in thin slices, and an inch long, +taking off the skin. Place alternately on a skewer, and broil or +roast in a quick oven. Dress with melted butter, pepper and +juice of lemon.</p> + + +<h3>Calves' or Lambs' Liver Fried.</h3> + +<p>Slice the liver thin, and season with salt and pepper. Beat +an egg with a spoonful of milk or cream. Coat the slices with +this, and dry in fine cracker dust. Fry in two parts lard and one +of butter until a light brown. If fried too much the liver will +be hard and tasteless. Salt pork fried brown is very nice with +liver, and the fat from the pork will be found excellent to fry +the liver in.</p> + + +<h3>Spiced Beef.</h3> + +<p>Take 3<sup>1</sup>⁄<sub>2</sub> pounds lean beef chopped small; six soda crackers +rolled fine; 3 eggs well beaten; 4 tablespoonfuls sweet cream; +butter size of an egg; 1<sup>1</sup>⁄<sub>2</sub> tablespoonfuls salt, and one of pepper. +Mix thoroughly, make into a loaf, and bake two hours, basting +as you would roast beef.</p> + + +<h3>Fried Oysters.</h3> + +<p>Take the largest-sized oysters; drain off the juice, and dry in +a cloth; beat two eggs in a spoonful of milk, adding a little salt +and pepper. Run the oysters through this, and fry in equal +parts butter and sweet lard to a light brown.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_24" id="Page_24">[Pg 24]</a></span></p> + + + + +<h2><a name="STEWS_SALADS_and_SALAD_DRESSING" id="STEWS_SALADS_and_SALAD_DRESSING"></a>STEWS, SALADS and SALAD DRESSING.</h2> + + +<h3>Terrapin Stew.</h3> + +<p>Take six terrapins of uniform size. (The females, which are +the best, may be distinguished by the lower shell being level or +slightly projecting.) If the terrapins are large, use one pound +of the best butter; if small, less, and a pint of good sherry +wine. After washing the terrapins in warm water, put them in +the kettle alive, and cover with cold water, keeping the vessel +covered tight. After letting them boil until the shell cracks and +you can crush the claws with the thumb and finger, take them +off the fire, and when cool enough, pull off the shell and remove +the dark, or scarf skin, next pulling the meat from the +trail and the liver—being careful not to break the gall, which +would render the liver uneatable. After breaking the meat in +small pieces, lay it in a porcelain kettle with a teacupful of +water; put in the wine, and one-half the butter, with 2 or 3 +blades of mace, 2 or 3 teaspoonfuls of extract of lemon, 2 +tablespoonfuls of Worcestershire or Challenge sauce; little salt +is required, and if pepper is needed, use cayenne. After stewing +for fifteen minutes, add the yolks of 6 hard-boiled eggs—worked +to a paste in the remainder of the butter—thinning with +the juice of the stew, adding at the same time a teacupful of +sweet cream, and after simmering for three minutes, chop the +whites of the eggs fine, and add to the mixture; then take from +the fire, and make hot five minutes before serving. If kept in +a cool place this stew will remain perfectly good for three days.</p><p><span class="pagenum"><a name="Page_25" id="Page_25">[Pg 25]</a></span></p> + + +<h3>Stewed Chicken, Cottage Style, with White Gravy.</h3> + +<p>Take two chickens, one or two years old, and cut each in +about fourteen pieces, dividing each joint, and cutting the breast +in two pieces; cut the gizzard quite small, and put it and the +liver with the chicken. When the chicken is half done, cover +with cold water, adding a good-sized onion, and when it reaches +a boil, skim carefully; and when the same is about half cooked +add sufficient salt and pepper, and also a handful of the green +leaves of celery chopped fine, which will give it the flavor of +oysters. Boil slowly until you can tear the chicken with a fork, +when turn it out in a dish. Next, take one half pound of good +butter, the yolks of three boiled eggs, and two tablespoonfuls of +corn-starch or flour, and, after working well together, so as to +form a thin batter, add the liquor from the chicken, return to +the kettle, and, after boiling for five minutes, return the chicken, +season with nutmeg or sal-piquant, adding at the same time a +teacupful of cream or good milk, also the whites of the eggs, +chopped fine. Keep hot until served.</p> + + +<h3>Stewed Tripe.</h3> + +<p>Cut and prepare the tripe as for pepper-pot; season highly; +add a pint of soup stock, and four spoonfuls of tomatoes, with a +little butter, and half an onion chopped fine. Cook until quite +tender.</p> + + +<h3>Chicken Salad.</h3> + +<p>Boil a good-sized chicken, not less than one year old, in as +little water as possible; if you have two calves' feet boil them at +the same time, salting slightly, and leaving them in after the +chicken is cooked, that they may boil to shreds. This liquid<span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span> +forms a jelly, which is almost indispensable in making good +salad. When the chicken becomes cold, remove the skin and +bones, after which chop or cut to the size of a pea; cut celery +and lettuce equally fine—after taking off the outer fibre of the +former—and mixing, add Clayton's Salad Dressing, (the recipe +for which will be found elsewhere); also incorporating four +eggs, which should be boiled eight minutes, cutting three as fine +as the chicken and celery, and leaving the fourth as a garnish +on serving. Cold roast turkey, chicken or tender veal make +most excellent salad treated in this way.</p> + + +<h3>Clayton's Celebrated California Salad Dressing.</h3> + +<p>Take a large bowl, resembling in size and shape an ordinary +wash-bowl, and a wooden spoon, fitted as nearly as possible to +fit the curve of the bowl. First put in two or three tablespoonfuls +of mixed mustard, quite stiff. Pour on this, slowly, one-fourth +of a pint of best olive oil, stirring rapidly until thick; +then break in two or three fresh eggs, and, after mixing slightly, +pour in, very slowly, the remaining three-fourths of the pint of +oil, stirring rapidly all the while until the mixture forms a thick +batter. Next, take a teacupful of the best wine vinegar, to which +the juice of one lemon has been added, along with a small +tablespoonful of salt, and another of white sugar, stirring well, +until the whole of these ingredients are thoroughly incorporated. +When bottled and tightly corked, this mixture will remain +good for months. Those who are not fond of the oil, +will find that sweet cream, of about sixty or seventy degrees in +temperature, a good substitute; but this mixture does not keep +so well.</p><p><span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span></p> + + +<h3>Salad Flavoring.</h3> + +<p>It will be found a good thing before ornamenting a salad, to +take a section of garlic, and, after cutting off the end, steeping +it in salt, and then rubbing the surface of the bowl, putting in +at the same time, small pieces of the crust of French or other +bread, similarly treated. Cover the bowl with a plate, and +shake well. This gives the salad a rich, nutty flavor.</p> + + + + +<h2><a name="Eggs_and_Omelettes" id="Eggs_and_Omelettes"></a>Eggs and Omelettes.</h2> + + +<h3>Boiling Eggs.</h3> + +<p>Unless quite sure the eggs are fresh, never boil them, as the +well known remark that even to suspect an egg cooked in this +style is undoubtedly well-founded. Hard boiled eggs, to be +eaten either hot or cold, must never be boiled more than eight +minutes, when they will be found tender and of a fine flavor, +whereas, if boiled for a longer time, they will invariably prove +leathery, tough, and almost tasteless, and dark-colored where +the whites and yolk are joined, giving them an unsightly and +anything but attractive appearance.</p> + +<p>For soft boiled, three, and for medium, four minutes only, +are necessary.</p> + + +<h3>Scrambled Eggs.</h3> + +<p>Beat well three eggs, with two tablespoonfuls of cream or +milk; add salt and pepper; put in the pan a lump of fresh but<span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span>ter, +and, as soon as melted, put in the eggs, stirring rapidly +from the time they begin to set; as in order to be tender they +must be cooked quickly.</p> + + +<h3>To Fry Eggs.</h3> + +<p>Put butter or lard in a hot pan, and then as many small, deep +muffin rings as eggs required. Drop the eggs in the rings. +Cooked in this manner the eggs are less liable to burn, look far +nicer, and preserve their fine flavor.</p> + + +<h3>Oyster Omelette.</h3> + +<p>Stew a few oysters in a little butter, adding pepper for seasoning, +and when the omelette is cooked on the under side, put +on the oysters, roll over, and turn carefully. A good omelette +may be made of canned oysters treated in this way.</p> + + +<h3>Ham Omelette.</h3> + +<p>Take a thin slice of the best ham—fat and lean—fry well +done, and chop fine. When the omelette is prepared, stir in +the ham, and cook to a light brown.</p> + + +<h3>Cream Omelette.</h3> + +<p>Beat three eggs with two tablespoonfuls of cream, adding a +little salt and pepper. Put a lump of butter in the pan, but do +not let it get too hot before putting in the mixture. The pan +should be about the temperature for baking batter cakes. Fold +and turn over quite soon. The omelette should be a light<span class="pagenum"><a name="Page_29" id="Page_29">[Pg 29]</a></span> +brown, and be sent to the table hot. Should you have sausage +for breakfast, the bright gravy from the sausage is preferable to +butter in preparing the omelette.</p> + + +<h3>Spanish Omelette.</h3> + +<p>Make in the same manner as the cream omelette, but before +putting in the pan have ready one-half an onion, chopped fine +and fried brown, with a little pepper and salt. When the +omelette is cooked on one side, put the mixture on, and turn +the sides over until closed tight.</p> + + +<h3>Omelette for Dessert.</h3> + +<p>Beat eight eggs thoroughly, with a teacup of rich milk or +cream, a tablespoonful of fine white sugar, and a very little salt. +Stir well, and make in two omelettes; lay side by side, and sift +over a thin coating of fine white sugar. In serving, pour over +and around the omelette a wine-glass of good California brandy, +and set on fire.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_30" id="Page_30">[Pg 30]</a></span></p> + + + + +<h2><a name="VEGETABLES" id="VEGETABLES"></a>VEGETABLES.</h2> + + +<h3>Baked Tomatoes.</h3> + +<p>Pick out large, fair tomatoes; cut a slice from the stem end, +and, placing them in a pan with the cut side up, put into each +one-half teaspoonful of melted butter, sprinkle with salt and +pepper, and bake until they shrivel slightly.</p> + + +<h3>Raw Tomatoes.</h3> + +<p>Cut the skin from both ends; slice moderately thin, and, if +you like, add a small piece of onion chopped fine. Season +with salt and pepper, and pour over Durkee's or Clayton's salad +dressing.</p> + + +<h3>Cucumbers.</h3> + +<p>Take off a thick rind, as that portion between the seed and +outer skin is the unwholesome part. Slice, rather thin, into +cold, salt water, and, after half-an-hour, drain off, and dress with +salt, pepper, wine vinegar, and a little Chile pepper-sauce, +covering slightly with Durkee's or Clayton's salad dressing.</p> + + +<h3>Boiled Cabbage.</h3> + +<p>Cut large cabbage in four; small in two pieces, and tie up in +a bag or cloth. Put in boiling water, with some salt, and boil +briskly for half-an-hour. A piece of charcoal in the pot will +neutralize the odor given out by the cabbage, boiled in the<span class="pagenum"><a name="Page_31" id="Page_31">[Pg 31]</a></span> +ordinary way. Cabbage should never be cooked with corned-beef, +as the fine flavor of the latter is changed to the strong odor +of the cabbage.</p> + + +<h3>To Cook Cauliflower.</h3> + +<p>If the cauliflower is large, divide in three, if small, in two +pieces; tie up in a cloth, and put in boiling water with a little +salt, and cook not more than twenty minutes. Eat with melted +butter, pepper and salt, or nice drawn butter.</p> + +<p>(Asparagus may be cooked in the same way, and eaten with +similar dressing. Both cauliflower and asparagus may be +spoiled with too much cooking. Care should be taken to drain +the water from both as soon as they are done.)</p> + + +<h3>To Cook Young Green Peas.</h3> + +<p>The best mode of cooking this most delicate and finely-flavored +vegetable—put the peas in a porcelain-lined kettle, with +just water sufficient to cover, and let them boil slowly until tender. +Add a lump of butter, worked in a teaspoonful of flour, +to the rich liquid, with half a teacupful of rich milk or cream; +season with salt and pepper.</p> + + +<h3>A Good Way to Cook Beets.</h3> + +<p>Take beets of a uniform size; boil until tender; slip off the +skin, and slice into a dish or pan; season with salt and pepper, +adding a little butter, made hot, and the juice of one lemon. +Pour this over the beets, set in a hot oven for a few minutes, +and send to the table hot.</p><p><span class="pagenum"><a name="Page_32" id="Page_32">[Pg 32]</a></span></p> + + +<h3>Mashed Potatoes and Turnips.</h3> + +<p>Take equal quantities of boiled potatoes and turnips; mash +together, adding butter, salt and pepper, and mix thoroughly +with a little good milk, working all together until quite smooth.</p> + + +<h3>Boiled Onions.</h3> + +<p>Take small white onions, if you have them; if large, cut and +boil until tender, in salted water. Pour off nearly all the water, +and add a small lump of butter, worked in a little flour, and a +small cup of milk; add pepper, and simmer for a few minutes.</p> + +<p>[All the foregoing are desirable additions to roast turkey and +chicken.]</p> + + +<h3>Stewed Corn.</h3> + +<p>If canned corn is used, put a sufficient quantity in a stewpan, +with two or three spoonfuls of hot water, and, after adding pepper +and salt to taste, put in a good-sized lump of butter, into +which a teaspoonful of flour has been well worked, adding, at +the same time, a cup of good, sweet milk or rich cream, and +let it cook three minutes. Corn cut fresh from the cob should +be boiled at least twenty minutes before adding the milk and +butter.</p> + + +<h3>Stewed Corn and Tomatoes.</h3> + +<p>Take equal quantities of corn and tomatoes, and stew together +half-an-hour, with butter, pepper and salt; and when taken up +place slices of buttered toast in the dish in which it is served.</p><p><span class="pagenum"><a name="Page_33" id="Page_33">[Pg 33]</a></span></p> + + +<h3>Succotash.</h3> + +<p>This is the original native American Indian name for corn +and beans. In compounding this most palatable and wholesome +dish, take two or three pounds of green, climbing, or pole +beans—the pods of which are large, and, at the same time, tender. +Break these in pieces of something like half-an-inch long, +and let them lie in cold water about half-an-hour, at which time +drain this off. Put them in a porcelain-lined kettle, covering +them with boiling water, into which put a large tablespoonful +of salt. When the beans become tender, pour off the greater +portion of the water, replacing it with that which is boiling, and +when the beans become entirely tender, cut from the cob +about half the amount of corn you have of the beans, which boil +for twenty minutes; but where canned corn is used five minutes +will suffice. About five minutes before taking from the fire, +take a piece of butter about the size of an egg, worked with +sufficient flour or corn-starch to form a stiff paste. Season with +plenty of black pepper and salt to taste, adding, at the same +time, a teacupful of rich milk or cream. Then, to keep warm, +set back from the fire, not allowing to boil, but simmering +slowly. This will be equally good the next day, if kept in a +cool place, with an open cover, which prevents all danger of +souring. This is a simple, healthful, and most appetizing dish, +inexpensive and at the same time easily prepared.</p> + + +<h3>Saratoga Fried Potatoes.</h3> + +<p>The mode of preparing the world-renowned Saratoga fried +potatoes is no longer a secret. It is as follows:</p> + +<p>Peel eight good-sized potatoes; slice very thin; use slicing-<span class="pagenum"><a name="Page_34" id="Page_34">[Pg 34]</a></span>machine, +when available, as this makes the pieces of uniform +thickness. Let them remain half-an-hour in a quart of cold +water, in which a tablespoonful of salt has been dissolved, and +lay in a sieve to drain, after which mop them over with a dry +cloth. Put a pound of lard in a spider or stewpan, and when +this is almost, but not quite, smoking hot, put in the potatoes, +stirring constantly to prevent the slices from adhering, and when +they become a light brown, dip out with a strainer ladle.</p> + +<p>[If preferred, cut the potatoes in bits an inch in length, and +of the same width, treating as above.]</p> + + +<h3>Salsify or Oyster Plant.</h3> + +<p>The best way I have yet found to cook this finely flavored +and highly delicious vegetable is: First, wash clean, but do not +remove the skin. Put the roots in more than enough boiling +water to cover them; boil until quite soft; remove the skin; +mash; add butter, and season with pepper and salt; make into +the size of oysters, and dip in thin egg batter; fry a light brown. +If the plant is first put into cold water to boil, and the skin +scraped or removed, the delicate flavor of the oyster—which +constitutes its chief merit—will be entirely dissipated and lost.</p> + + +<h3>Egg Plant.</h3> + +<p>There is no more delicate and finely-flavored esculent to be +found in our markets than the egg plant, when cooked in the +right manner. Properly prepared, it is a most toothsome +dish; if badly cooked, it is anything but attractive. Of all the +varieties, the long purple is decidedly the best. Cut in slices, +less than one-fourth an inch in thickness; sprinkle with salt, and<span class="pagenum"><a name="Page_35" id="Page_35">[Pg 35]</a></span> +let the slices lie in a colander half-an-hour or longer, to drain. +Next parboil for a few minutes, and drain off the water; season +with salt and pepper, and dip in egg batter, or beaten egg, and +fry in sweet lard mixed with a little butter, until the slices are a +light brown. Serve hot.</p> + + +<h3>To Boil Green Corn.</h3> + +<p>Green corn should be put in hot water, with a handful of +salt, and boiled slowly for half-an-hour, or five minutes longer. +The minute the corn is done, pour off the water and let it remain +hot. All vegetables are injured by allowing them to remain +in the water after they are cooked.</p> + + +<h3>Boiled Rice.</h3> + +<p>American rice for all its preparations is decidedly preferable, +the grain being much the largest and most nutritious. In boiling, +use two measures of water to one of rice, and let them +boil until the water is entirely evaporated. Cover tightly; set +aside, and let steam until every grain is separated. When +ready to serve, use a fork in removing the rice from the cooking +utensil.</p> + +<p>[The foregoing recipe was given me by a lady of South Carolina, +of great experience in the preparation of this staple cereal +product of the Southern Atlantic seaboard.]</p> + + +<h3>Stewed Okra.</h3> + +<p>Cut into pieces one quart of okra, and put to boil in one cup +of water; add a little onion and some tomatoes; salt and pepper +to taste; and when all is boiled tender, add a good lump +of butter, worked in with a spoonful of flour, and let stew five +minutes, stirring frequently.</p><hr class="chap" /><p><span class="pagenum"><a name="Page_36" id="Page_36">[Pg 36]</a></span></p> + + + + +<h2><a name="Bread_Cakes_Pies_Puddings" id="Bread_Cakes_Pies_Puddings"></a>Bread, Cakes, Pies, Puddings +and Pastry.<br /> + +SOLID AND LIQUID SAUCES.</h2> + + +<h3>Quick Bread.</h3> + +<p>Mix 2 teaspoonfuls baking powder with quart of flour, adding +1 teaspoonful salt and sufficient milk or water to make a soft +dough, and bake at once in a hot oven. If eaten hot, break; +use a hot knife in cutting.</p> + + +<h3>Quick Muffins.</h3> + +<p>Take 2 eggs, 2 tablespoonfuls best lard or butter, 1 teaspoonful +salt, 2 teaspoonfuls baking powder, 1 tablespoonful sugar, 1 +quart good milk, and flour to make a moderately stiff batter, and +bake at once in muffin-rings.</p> + + +<h3>Brown Bread.</h3> + +<p>3 cups of yellow corn-meal, 1 cup flour, 2 sweet, and <sup>1</sup>⁄<sub>2</sub> cup +sour milk, with <sup>1</sup>⁄<sub>2</sub> cup syrup, 1 teaspoonful soda, and a little salt. +Bake 4 hours.</p> + + +<h3>Graham Rolls.</h3> + +<p>Two cups graham and 1 of white flour, <sup>1</sup>⁄<sub>2</sub> cup of yeast or <sup>1</sup>⁄<sub>3</sub> +cake compressed yeast, 2 teaspoonfuls sugar; mix with warm +milk or water, and let stand upon range until light.</p><p><span class="pagenum"><a name="Page_37" id="Page_37">[Pg 37]</a></span></p> + + +<h3>Mississippi River Corn-Bread.</h3> + +<p>One pint best yellow corn-meal, 1 pint of butter-milk, 2 tablespoonfuls +melted butter, 2 eggs and teaspoonful of salt, 1 teaspoonful +saleratus; mix well, and bake at a brisk fire.</p> + + +<h3>Nice Light Biscuit.</h3> + +<p>Before sifting 1 quart of flour, put in 2 or 3 teaspoonfuls of +best baking powder, adding a little salt after sifting. Follow +this with 3 tablespoonfuls of best lard, and with good milk, mix +into soft dough—working as little as possible. Roll full half-an-inch +thick; cut and bake in a hot oven until slightly browned on +top and bottom.</p> + + +<h3>Clayton's Corn-Bread.</h3> + +<p>Take 3 cups of good corn-meal—either yellow or white—and +1 cup of flour; add a teaspoonful of baking powder, stirring +well together. Next, put into a vessel, 2 eggs, well beaten, 1 +tablespoonful of sugar, a little salt, a large tablespoonful of sweet +lard or butter, and milk enough to make a thick batter. Let +these come to a boiling heat, stirring well at the same time, +then pour in the meal, and beat to a stiff consistence. Turn +into a baking pan, and bake until thoroughly done, brown on +top and bottom. Use hot milk in mixing, as, in my opinion, it +takes the raw taste from the corn-meal.</p> + + +<h3>Johnny Cake.</h3> + +<p>Two spoonfuls of melted butter, 1 egg, well beaten, 2 teaspoonfuls +baking powder, 2 cups milk, <sup>1</sup>⁄<sub>2</sub> cup sugar or syrup, 2 cups +each, corn-meal and flour. Bake in a moderate oven until +brown.</p><p><span class="pagenum"><a name="Page_38" id="Page_38">[Pg 38]</a></span></p> + + +<h3>Sweet Potato Pone.</h3> + +<p>One large sweet potato grated, 1 cup yellow Indian meal, 2 +eggs, 1 tablespoonful butter, <sup>1</sup>⁄<sub>2</sub> cup molasses, <sup>1</sup>⁄<sub>2</sub> cup sugar, salt +and spice to taste; add sufficient milk to make the usual thickness +of cake.</p> + + +<h3>Ginger-Bread.</h3> + +<p>One pint molasses, <sup>1</sup>⁄<sub>2</sub> pint of sour milk, 2 teaspoonfuls ginger, +1 teacup butter, 1 teaspoonful soda, 2 eggs—salt.</p> + + +<h3>Molasses Ginger Bread.</h3> + +<p>One cup syrup, <sup>1</sup>⁄<sub>2</sub> cup sugar, <sup>1</sup>⁄<sub>2</sub> cup sweet milk, 2 tablespoonfuls +vinegar, <sup>1</sup>⁄<sub>2</sub> cup shortening; flour to make moderately thick, +and large teaspoonful baking powder.</p> + + +<h3>Quaker Cake.</h3> + +<p>One cup butter, 3 teaspoonfuls ginger, 5 flour, <sup>1</sup>⁄<sub>2</sub> cup cider or +any spirits, 4 eggs, and a teaspoonful of saleratus, dissolved in a +teacup of sweet milk.</p> + + +<h3>Pound Cake.</h3> + +<p>One cup sugar, <sup>1</sup>⁄<sub>2</sub> cup best butter, <sup>1</sup>⁄<sub>2</sub> cup of rich milk or cream, +3 eggs, well beaten, 1<sup>1</sup>⁄<sub>2</sub> cups flour, 1 large teaspoonful baking +powder, and a teaspoonful ground nutmeg; and beat the whole +thoroughly before baking.</p> + + +<h3>Chocolate Cake.—Jelly Cake.</h3> + +<p>Two cups sugar, 1 cup butter, the yolks of 5 eggs, and whites +of 2, 1 cup pure milk, 3<sup>1</sup>⁄<sub>2</sub> cups flour, 1 teaspoonful cream of tar<span class="pagenum"><a name="Page_39" id="Page_39">[Pg 39]</a></span>tar, +<sup>1</sup>⁄<sub>2</sub> teaspoonful bi-carbonate soda, and stir thoroughly before +baking.</p> + +<p>The following is the mixture for filling.</p> + +<p>Whites of 3 eggs, 1<sup>1</sup>⁄<sub>2</sub> cups sugar, 3 tablespoonfuls of grated +chocolate, and 1 teaspoonful extract vanilla. Beat well together, +and spread between each layer and on top the cake.</p> + +<p>[Jelly cake may be made the same way, using jelly instead of +chocolate.]</p> + + +<h3>Currant Cake.</h3> + +<p>Three eggs, 2 cups sugar, 1 butter, 1 milk, <sup>1</sup>⁄<sub>2</sub> teaspoonful +soda, 1 cup currants, and a little citron, cut in thin slices, with +flour to make a stiff batter. Pour into pans, and bake medium +quick.</p> + + +<h3>Cream Cup-Cake.</h3> + +<p>Four cups of flour, 2 of sugar, 3 of sweet cream, 4 eggs; mix +and bake in square tins. When cold, cut in squares about two +inches wide.</p> + + +<h3>Jumbles.</h3> + +<p>Rub to a cream a pound of butter and a pound of sugar; mix +with a pound and a half of flour, 4 eggs and a little brandy; roll +the cakes in powdered sugar, lay in flat buttered tins, and bake +in a quick oven.</p> + + +<h3>Sweet Cake.</h3> + +<p>One cup of sugar, 1 cup sour cream, 1 cup butter, 1 egg, <sup>1</sup>⁄<sub>2</sub> +teaspoonful soda, <sup>1</sup>⁄<sub>2</sub> nutmeg grated fine, flour enough to make +a stiff batter. Bake in a slow oven.</p><p><span class="pagenum"><a name="Page_40" id="Page_40">[Pg 40]</a></span></p> + + +<h3>Sponge Cake.</h3> + +<p>Five eggs, 2 cups sugar, 2 cups flour, <sup>1</sup>⁄<sub>2</sub> teacup cold water; mix +well and bake quickly.</p> + + +<h3>Ginger Snaps.</h3> + +<p>Into 1 pint of molasses put 1 cup lard, 1 tablespoonful of ginger, +1 teaspoonful of soda, and a little salt; boil for a few minutes, +and when quite cool, add sufficient flour to make a stiff +dough; roll very thin and bake.</p> + + +<h3>A Nice Cake.</h3> + +<p>One quart flour, 4 eggs, <sup>1</sup>⁄<sub>2</sub> cup butter, <sup>1</sup>⁄<sub>2</sub> cup sweet lard, 2 teaspoonfuls +of baking powder, and 1 of salt. Beat the whites and +yolks of the eggs separately, until light. Sift the baking powder +into the flour. Melt the shortening in a cup of milk with the +yolks of the eggs—putting the whites in last. Work into a thick +batter, and bake steadily for three-quarters of an hour; to be +eaten hot.</p> + + +<h3>Icing for Cake.</h3> + +<p>There are a number of formulas for the preparation of icings +for cake, but the following will invariably be found the simplest, +easiest prepared, and the best:</p> + +<p>Take the whites of 4 eggs, and 1 pound of best pulverized +white sugar, and any flavoring extract most agreeable to the +taste. Break the whites of the eggs into a broad, cool dish, and +after throwing a small handful of sugar upon them, begin whipping +it in with long even strokes of the beater. Beat until the +icing is of a smooth, fine and firm texture. If not stiff enough, +put in more sugar, using at least a quarter of a pound to each<span class="pagenum"><a name="Page_41" id="Page_41">[Pg 41]</a></span> +egg. Pour the icing by the spoonful on top of the cake, and +near the centre of the surface to be covered. If the loaf is so +shaped that the liquid will naturally settle to its place, it is best +left to do so. To spread it, use a broad-bladed knife, dipped in +cold water; if as thick with sugar as should be, one coat will be +amply sufficient. Leave in a moderate oven for three minutes. +To color icing yellow, use the rind of a lemon or orange, tied in +a thin muslin bag, straining a little of the juice through it and +squeezing hard into the ice and sugar; for red, use extract of +cochineal.</p> + + +<h3>Chocolate Icing.</h3> + +<p>Quarter of a cake of chocolate grated, <sup>1</sup>⁄<sub>2</sub> cup of sweet milk, 1 +tablespoonful corn-starch; flavor with extract of vanilla. Mix +these ingredients, with the exception of the vanilla; boil two +minutes, and after it has fairly commenced to boil, flavor, and +then sweeten to taste with powdered sugar, taking care to have it +sweet enough.</p> + + +<h3>Lemon Pie.</h3> + +<p>Grated rind and juice of two lemons; 2 cups sugar; butter, +the size of an egg; 2 tablespoonfuls corn-starch; 4 eggs. Rub +the butter and sugar smooth in a little cold water; have ready +2 cups boiling water, in which stir the corn-starch, until it looks +clear; add to this the butter and sugar, and, when nearly cold, +the yolks of four eggs, and the white of one, well beaten, and +the rind and the juice of the lemons. After lining two deep +dishes with a delicate paste, and pouring in the mixture, beat +the remaining whites of the eggs to a stiff froth, adding two +spoonfuls of powdered sugar. Spread this over the pies when +done, returning to the oven to brown.</p><p><span class="pagenum"><a name="Page_42" id="Page_42">[Pg 42]</a></span></p> + + +<h3>English Plum Pudding.</h3> + +<p>Three cups flour; 2 eggs; 1 cup milk; <sup>1</sup>⁄<sub>2</sub> cup brandy; 1 nutmeg; +a teaspoonful of salt; 5 teaspoonfuls baking powder; <sup>1</sup>⁄<sub>2</sub> +pound currants; <sup>1</sup>⁄<sub>2</sub> pound raisins, stoned and chopped fine; <sup>1</sup>⁄<sub>2</sub> +pound suet chopped fine; 1 cup sugar. Boil three hours.</p> + + +<h3>Baked Apple Pudding.</h3> + +<p>Two cups oatmeal or cracked wheat; 2 eggs; 1 tablespoonful +butter; 1 pint milk; three medium-sized apples; a little +suet; cinnamon to flavor; sweeten to taste. Beat sugar, eggs, +and milk together; stir in the meal, and then add the other ingredients, +the apples last, after reducing to small pieces. Bake +until well set. To be eaten with or without sauce.</p> + + +<h3>Bread Pudding.</h3> + +<p>One loaf of stale bread, soaked in a pint of milk, and when +soft, beat with an egg-beater until very fine. Pour into this +the yolks of four eggs, well beaten, a tablespoonful of butter, +some flavoring, and a little salt, beating all well together. +After baking until well set, let it cool, and spread a nice jelly +over the top, and on this put the whites of the eggs, beaten to +a stiff froth, returning to the oven to brown.</p> + + +<h3>Baked Corn-Meal Pudding.</h3> + +<p>Into a large cup of corn-meal stir 1 pint scalded milk; a small +cup suet, chopped fine; two-thirds of a cup of syrup or molasses; +salt to taste, and when cold, add 1 pint milk, and 2 eggs, +well beaten, 1 teaspoonful cinnamon, and 1 cup raisins. Bake +three hours.</p><p><span class="pagenum"><a name="Page_43" id="Page_43">[Pg 43]</a></span></p> + + +<h3>Corn-Starch Pudding (Baked).</h3> + +<p>Four tablespoonfuls corn-starch; 1 quart of milk; 2 eggs; <sup>3</sup>⁄<sub>4</sub> +coffee-cup white sugar; adding butter size of an egg, with flavoring +to taste. After dissolving the corn-starch in a little cold +water, heat the milk to boiling and stir this in, and boil three +minutes, stirring the mixture all the time; next, stir in the butter, +and set away until cold. Beat the eggs until very light, when +add the sugar and seasoning, and then stir into the corn-starch, +beating thoroughly to a smooth custard. Put into a buttered +dish, and bake not more than half an hour. This pudding is +best eaten cold, with sauce made of cream and sugar, flavored +with nutmeg or cinnamon, or both, or plain powdered sugar, +as tastes may prefer.</p> + + +<h3>Delmonico Pudding.</h3> + +<p>One quart of milk; 3 tablespoonfuls corn-starch; put in hot +water until it thickens; to the yolks of 5 eggs, add three tablespoonfuls +white sugar, 2 tablespoonfuls vanilla, and a little salt. +Pour on the corn-starch, stir thoroughly, and bake fifteen minutes, +but not long enough to whey. Beat the whites of the eggs +to a stiff froth; add 3 tablespoonfuls of sugar; <sup>1</sup>⁄<sub>2</sub> teaspoonful +vanilla; put on top, and let brown.</p> + + +<h3>Peach Ice-Cream.</h3> + +<p>Pare and cut in pieces 1 dozen peaches, or more, if desired, +and boil with <sup>1</sup>⁄<sub>2</sub> pound loaf sugar. When reduced to a marmalade +press through a fine sieve, and when cool, add 1 pint cream +and freeze. Serve with halves or quarters of fresh peaches, +half frozen, around the cream.</p><p><span class="pagenum"><a name="Page_44" id="Page_44">[Pg 44]</a></span></p> + + +<h3>Apple Snow.</h3> + +<p>Reduce half a dozen apples to a pulp; press them through a +sieve; add <sup>1</sup>⁄<sub>2</sub> cup powdered sugar and a teaspoonful lemon +extract; take whites of 6 eggs and whip several minutes, and +sprinkle 2 tablespoonfuls powdered sugar over them; beat the +apple-pulp to a froth and add the beaten eggs. Whip the mixture +well until it breaks like stiff snow, then pile it high in rough +portions, in a glass dish—garnish with a spoonful of currant +jelly.</p> + + +<h3>Strawberry Sauce.</h3> + +<p>A delicious sauce for baked pudding: Beat <sup>1</sup>⁄<sub>2</sub> cup butter and +1 of sugar, to a cream; add, stiff beaten, white of 1 egg and a +large cupful of ripe strawberries, thoroughly crushed.</p> + + +<h3>Ambrosia.</h3> + +<p>Have ready a grated cocoanut and some oranges, peeled and +sliced; put a large layer of oranges in your dish, and strew sugar +over them; then a layer of cocoanut, then orange, and sprinkle +sugar; and so on until the dish is full, having cocoanut for the +last layer. Pine-apple may be substituted for the orange.</p> + + +<h3>Farina Pudding.</h3> + +<p>Two tablespoonfuls farina, soaked in a little milk for two +hours; 1 quart of milk. Set in a kettle of boiling water; when +the milk boils, add the farina, stirring four minutes. Then stir +in the yolks of 5 eggs, well beaten, 1 cup sugar, and a little salt. +After boiling three or four minutes, pour into a dish to cool. +Flavor, and stir in the whites of the eggs beaten to a foam. To +be eaten cold.</p><p><span class="pagenum"><a name="Page_45" id="Page_45">[Pg 45]</a></span></p> + + +<h3>Baked Corn-Meal Pudding.</h3> + +<p>Take 1 large teacupful of corn-meal; scald 1 pint of milk, +and stir the meal in slowly and thoroughly. Add a small cup of +suet, chopped fine; <sup>2</sup>⁄<sub>3</sub> of a cup of molasses, salt to taste, and +when cool add 1 pint milk, with 2 eggs, well beaten, 1 teaspoonful +of cinnamon and 1 cup of raisins. Bake 3 hours.</p> + + +<h3>Snow Pudding.</h3> + +<p>One box gelatine, 2 cups sugar, juice of 2 lemons, whites of +3 eggs, 1 quart of milk, 5 eggs, 5 tablespoonfuls sugar, and 1 +vanilla. Dissolve the gelatine in <sup>1</sup>⁄<sub>4</sub> pint of water and let stand +for 2 hours; then add <sup>1</sup>⁄<sub>4</sub> pint of boiling water, the lemon juice, +and sugar; strain and set away to cool and thicken, and when +quite stiff, add the whites of the 3 eggs, beaten to a stiff froth; +stir these into the jelly until it looks like snow—mould and set +on ice.</p> + +<p>For a similar custard; add 5 eggs, well beaten in a dish, with +5 tablespoonfuls white sugar.</p> + + +<h3>Fruit Pudding.</h3> + +<p>One quart of flour, 2 teaspoonfuls yeast powder, a little salt, 1 +cup suet chopped fine, or a <sup>1</sup>⁄<sub>4</sub> pound butter or sweet lard; mix +to soft dough, and roll quite thin—spreading over any kind of +cooked fruit, sweetened to taste—rolling up nicely. This may +be boiled, but is much better steamed, as this makes it much +lighter. This delicious pudding should be eaten with brandy or +wine sauce, liquid or solid.</p><p><span class="pagenum"><a name="Page_46" id="Page_46">[Pg 46]</a></span></p> + + +<h3>Charlotte-a-Russe.</h3> + +<p>Take 1 pint rich milk, <sup>1</sup>⁄<sub>2</sub> ounce of gelatine, dissolved in a +little hot milk, the whites of 2 eggs beaten to a froth, and 1 cup +sugar; flavoring with vanilla. Mix the milk, eggs, sugar and +flavoring; and when the gelatine is cold, pour it in, stirring +thoroughly. Line the dish or mould with slices of sponge cake, +fill with this mixture, and set on ice to cool.</p> + + +<h3>Solid Sauce.</h3> + +<p>Work well into <sup>1</sup>⁄<sub>2</sub> cup of the freshest butter, 1 cup of powdered +white sugar, adding the white of an egg, well beaten, and +worked in with a large spoonful of California brandy, or a couple +of spoonfuls of good sherry or California white-wine; working +all of these well together, that the ingredients may be thoroughly +incorporated, and season with nutmeg or cinnamon, or both, as +may be preferred.</p> + + +<h3>Liquid Sauce.</h3> + +<p>Take butter, the size of an egg, and sufficient flour or corn-starch, +and after adding boiling water to make thick drawn butter, +boil two or three minutes; add brandy, sherry or white-wine—according +to taste—with a little vinegar or juice of +1 lemon. Make quite sweet and season to taste.</p> + + +<h3>Currant, or Grape Jelly.</h3> + +<p>Wash the currants or grapes well in a pan of water; afterwards +mash thoroughly, and put in a preserving kettle, letting +them simmer slowly for fifteen or twenty minutes. Strain<span class="pagenum"><a name="Page_47" id="Page_47">[Pg 47]</a></span> +through a thin muslin bag, and, for every pint of juice, add one +pound of granulated sugar. Mix well together, and boil five +minutes, and put into glasses while warm. Cut paper to fit +the top, dip in brandy, and lay over the jelly, and when quite +cold tie a paper over the top, and put away in a dry, dark place.</p> + + +<h3>Calves' Foot Jelly.</h3> + +<p>Boil 4 calves' feet in 4 or 5 quarts of water, until reduced +to shreds; strain, and let the liquid cool; after taking off the fat, +put the jelly in a kettle, with one pint of California sherry, +or white wine, 3 cups granulated sugar, the whites of 4 eggs, +well beaten, the juice of 1 lemon, with half of the grated peel, +1 teaspoonful of ground cinnamon or nutmeg; boil until clear, +and strain into moulds or glasses.</p> + + +<h3>Ice-Cream.</h3> + +<p>There are a thousand and one modes and recipes for making +ice-cream. But, after having tested the merits of a large number, +I have found the following formula, used by Mr. Piper, the +former head cook of the Occidental Hotel, of San Francisco, +in all respects superior to any that I have ever used:</p> + +<p>One quart of Jersey, or best dairy milk, with the addition of +a pint of rich cream; 6 eggs, and 1 pound of best granulated +white sugar, thoroughly beaten and incorporated together; place +the milk in a can, set it in a vessel of boiling water, and let it +come to a boiling heat, stirring well at the same time. Then +take from the fire, and add vanilla, lemon, or such flavoring as +you may prefer, after which set it in ice-water to cool, and then +freeze. Break the ice for the freezer of a uniform size, mixing<span class="pagenum"><a name="Page_48" id="Page_48">[Pg 48]</a></span> +coarse salt with the mass. Stir the cream constantly, and scrape +thoroughly from the sides. The more the cream is stirred, the +more delicate the mixture will be.</p> + + +<h3>Orange-Ice.</h3> + +<p>The juice of 6 oranges; after adding the grated rind of 1 +mix the juice of two lemons, and the grated rind of one; after +adding 1 pint of granulated white sugar, dissolved in a pint of +cold water, freeze the mixture the same as ice cream.</p> + + +<h3>Lemon Jelly.</h3> + +<p>One pound sugar; 3 lemons, sliced, and put into the sugar; +1 ounce gelatine, dissolved in cold water sufficient to cover; add +a quart of boiling water, and strain into moulds.</p> + + +<h3>Wine Jelly.</h3> + +<p>One box Cox's gelatine, dissolved in a little warm water; add +a large goblet sherry wine, and 1<sup>1</sup>⁄<sub>2</sub> pints of boiling water; +sweeten highly and boil briskly. To be eaten with cream.</p> + + +<h3>Peach Jelly.</h3> + +<p>Do not pare, but rub your peaches; place them in a porcelain +lined kettle, with just enough water to cover. Let them +cook thoroughly—from one to two hours—then strain through +a jelly-bag. To every 4 cups of juice, add 3 cups of sugar, and +set on to boil again. Sometimes, when the fruit is particularly +fine and fresh, three-quarters of an hour or less boiling is sufficient +to make a jelly, but sometimes it takes longer. To test +it, drop some in a saucer and set on ice; if it does not spread +but remain rounded, it is done.</p><p><span class="pagenum"><a name="Page_49" id="Page_49">[Pg 49]</a></span></p> + + +<h3>Roman Punch.</h3> + +<p>Take the juice of 4 oranges, and of the same number of +lemons or limes. Dissolve 1 pound of white sugar in a pint of +water. Mix all these together, and strain; after which add 1 +pint of California champagne, and 2 gills of good California +brandy, if desirable. Freeze the same as ice-cream.</p> + + + + +<h2><a name="MISCELLANEOUS" id="MISCELLANEOUS"></a>MISCELLANEOUS.</h2> + + +<h3>Butter and Butter-Making.</h3> + +<p>With the exception of bread, which has been appropriately +termed "the staff of life," there is, perhaps, no other article of +food more universally used by mankind than butter. Notwithstanding +this well established fact, it is a lamentable reflection, +that really good butter is one of the rarest and most difficult +articles to be procured. Although the adulterations of this staple +article of food are numerous, the main cause of the quantities of +bad butter with which the community is burdened, is ignorance +of the true methods, and slovenliness in the preparation of this +staple article, for which no reasonable excuse can be urged. In +the making of good butter, no process is more simple or easily +accomplished. The Quakers, living in the vicinity of Philadelphia, +more than a century ago, so thoroughly understood and +practised the art of making the best butter, that the products of +their dairies sold readily in that city for from five to eight cents +per pound more than that produced by any other class.</p><p><span class="pagenum"><a name="Page_50" id="Page_50">[Pg 50]</a></span></p> + +<p>With these thrifty people, cleanliness was really regarded as +"akin to godliness," and the principal was thoroughly and +practically carried out in all their every day affairs. The most +scrupulous attention being paid to the keeping of all the utensils +used scrupulously clean, and so thoroughly work the mass, that +every particle of milk is expelled. The greatest evil to be +guarded against, is the too free use of salt, which for this purpose +should be of the utmost purity and refined quality. I am satisfied, +from personal observation, that the butter made at the +Jersey Farm, at San Bruno, in the vicinity of San Francisco, in +every respect equals in quality the celebrated Darlington, Philadelphia.</p> + +<p>For the keeping milk fresh and sweet, and the proper setting +of the rich cream, an old style spring-house is essentially +requisite. Who that has ever visited one of these clean, cool +and inviting appendages of a well conducted farm and well +ordered household, at some home-farm of the olden time, does +not recall it in the mind's-eye, as vividly as did the poet Woodworth +when he penned that undying poem of ancient home-life, +"The Old Oaken Bucket that Hung in the Well."</p> + +<p>Properly constructed, a spring-house should be built of stone, +which is regarded as the coolest—brick or concrete—with walls +at least twelve inches in thickness. The floor should be of +brick, and not more than two feet below the surface of the +ground. The roof should be of some material best adapted to +warding off the heat, and keeping the interior perfectly cool, +while due attention should be paid to the allowance of a free +circulation of air, and provision be made for thorough ventilation; +only as much light as is actually necessary should be +admitted, and where glass is used for this purpose, it should<span class="pagenum"><a name="Page_51" id="Page_51">[Pg 51]</a></span> +invariably be shielded from the sun. Walled trenches being +constructed for this purpose, a constant stream of cool running +water should pass around the pans containing the milk and +cream, which, for the making of good butter, should never be +permitted to become sour. The shelving and other furniture, +and all wooden utensils used, should be of white ash, maple or +white wood, in order to avoid all danger of communicating distasteful +or deleterious flavors. As there is no liquid more sensitive +to its surroundings, or which more readily absorbs the +flavor of articles coming in contact with it, than pure milk, +everything that has a tendency to produce this deleterious result +should be carefully excluded. Neither paints or varnish should +be used about the structure, and the entire concern should be as +utterly free from paint as the inside of an old time Quaker +meeting-house.</p> + +<p>In making butter, the cream should be churned at a temperature +of about 65 degrees. When the churning is finished, take +up the lump and carefully work out every particle of milk. +Never wash or put your hands in the mass. To each pound of +butter work in a little less than an ounce of the purest dairy salt. +Set the butter away, and at the proper time work the mass over +until not a particle of milk remains.</p> + + +<h3>A Word of Advice to Hotel and Restaurant Cooks.</h3> + +<p>I wish to say a word to the extensive brotherhood and ancient +and honorable guild constituting the Grand Army of +Hotel and Restaurant Cooks distributed throughout our country, +on the all-important subject of making coffee and heating +milk. Some satirical writer has sarcastically said that the way<span class="pagenum"><a name="Page_52" id="Page_52">[Pg 52]</a></span> +to make good coffee is to ascertain how that beverage is prepared +in leading hotels and restaurants, and then make your +coffee as they don't! There is no good reason why coffee cannot +be as well made in hotel and restaurant kitchens, as in private +families or anywhere else, if the berry is good, well-browned, +and pains are taken for the proper preparation of this popular +beverage.</p> + +<p>Twenty years ago the art of making coffee in large quantities, +and of properly heating milk for the same, was an unsolved +problem—in fact, if not numbered among the many lost arts, +might be classed as among the unknown in the culinary art. +Twenty-one years ago, the late Mr. Marden—a well-known +citizen of San Francisco—and the author of this work—produced, +as the result of long practical experience, a form for making a +decoction of the ancient Arabian berry, which is now in general +use throughout the entire Union. True, attempts have +been made to improve upon the mode, which was the crowning +triumph of the parties alluded to, but they have invariably +proved failures, and to-day Marden & Clayton's coffee and milk +urns stand pre-eminent in this important department of cookery. +These urns are simply two capacious stone-ware jars, of +equal capacity, and made precisely alike, with an orifice one inch +from the bottom, in which a faucet is firmly cemented. Each +jar is suspended in a heavy tin casing, affording an intervening +space of two inches, which is to be filled with hot, but not boiling +water, as a too high temperature would injure the flavor of +the coffee, and detract from the aroma of the fragrant berry. +Suspend a thin cotton sack in the centre, and half the height of +the jar. After putting in this the desired amount of coffee, pour +on it sufficient boiling water to make strong coffee. As soon as<span class="pagenum"><a name="Page_53" id="Page_53">[Pg 53]</a></span> +the water has entirely filtered through, draw off the liquid +through the stop-cock at the bottom of the jar, and return it to +the sack, passing it through, in the same manner, two or three +times. After five minutes raise the sack, pour in a cup of hot +water, and let it filter through, getting, in this manner, every +particle of the strength. Immediately after this remove the +sack; for if it is left remaining but a short time, the aroma will +be changed for the worse. Cover tightly, and keep the jar surrounded +with hot, but not boiling water. Next, put into the +milk urn—also surrounded with hot water—one-half the milk +for the amount of coffee, and at the proper time add the remaining +half of the milk, having it, in this manner, fresh, and +not over-cooked. Should the milk become too hot, pour in a +cup of cold milk, stirring well at the same time.</p> + +<p>The first of these urns for making coffee and heating milk, +were those used for the purpose at the opening of the Occidental +Hotel of this city—of which Mr. Piper was at that time +the intelligent and experienced head-cook. This mode of +making coffee in large quantities is still followed at this hotel, +which, from the time of its opening to the present, has maintained +the reputation as one of the best of the numerous excellent +public houses of this city, and the entire Union.</p> + + +<h3>Clayton's California Golden Coffee.</h3> + +<p>Let the coffee—which should be nicely browned, but not +burned—be ground rather fine, in order that you may extract +the strength without boiling—as that dissipates the aroma and +destroys the flavor. Put the coffee in a thin muslin sack—reaching +less than half-way to the bottom of the vessel—then +place it in the pot, and pour over enough boiling water to make<span class="pagenum"><a name="Page_54" id="Page_54">[Pg 54]</a></span> +strong coffee. Let it stand on the hot range two or three minutes, +when lift out the sack, pour the liquid in a vessel, and return +it through the sack the second time, after which, raising +the sack again, pour through a little hot water to extract all the +strength from the grounds. Next, pour into the liquid, cold, +Jersey Dairy, or any other pure country milk, until the coffee +assumes a rich golden color, and after it reaches a boiling-heat +once more, set it back. Should the milk be boiled separately, +the richness, combined with its albumen, will be confined to +the top; whereas, if added cold, and boiled with the coffee, it +will be thoroughly incorporated with the liquid, adding materially +to its rich flavor and delicate aroma.</p> + +<p>[Never substitute a woolen for the muslin strainer, as that +fabric, being animal should never come in contact with heat; +while cotton or linen, being of vegetable fibre, is easily washed +clean and dried. Neither should tin be used, as that lets the +fine coffee through, and clouds the liquid, which should be +clear. To extract its full strength, coffee should invariably be +ground as fine as oatmeal or finely-ground hominy, and protracted +boiling dissipates the aroma and destroys its fine flavor.]</p> + + +<h3>The Very Best Way to Make Chocolate.</h3> + +<p>After grating through a coarse grater, put the chocolate in a +stewpan with a coffee-cup or more of hot water; let it boil up +two or three minutes, and add plenty of good rich country +milk to make it of the right consistency. Too much water +tends to make this otherwise delightful beverage insipid.</p> + +<p>[Good Cocoa is made in the same manner.]</p><p><span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span></p> + + +<h3>Old Virginia Egg-Nog.</h3> + +<p>Two dozen fresh eggs; 1 gallon rich milk; 1<sup>1</sup>⁄<sub>2</sub> pounds powdered +sugar; 2 pints cognac brandy, or Santa Cruz rum—or <sup>1</sup>⁄<sub>2</sub> +pint cognac and <sup>1</sup>⁄<sub>2</sub> pint Jamaica, or Santa Cruz rum. Break the +eggs carefully, separating the whites from the yolks; add the +sugar to the latter, and with a strong spoon beat until very +light, adding gradually 2 dessert spoonfuls of powdered mace or +nutmeg. Next, add the liquor, pouring in slowly, stirring actively +at the same time; after which add the milk in like manner. +Meanwhile—having whipped the whites of the eggs with an egg-beater +into a light froth—pour the egg-nog into a bowl, add +the white froth, and decorate with crimson sugar or nutmeg, +and serve. The foregoing proportions will be sufficient to make +fourteen pints of very superior egg-nog.</p> + + +<h3>Clayton's Popular Sandwich Paste.</h3> + +<p>Take 2 pounds of Whittaker's Star ham, in small pieces—<sup>2</sup>⁄<sub>3</sub> lean +and <sup>1</sup>⁄<sub>3</sub> fat—the hock portion of the ham is best for this purpose. +Have ready two fresh calves tongues, boiled and skinned nicely, +and cut like the ham. Put these in a kettle, along with 2 good-sized +onions, and cover with cold water, boiling slowly until +quite tender; when add 1 pound of either fresh or canned +tomatoes, stirring for half-an-hour, adding a little hot water, if +in danger of burning. Add to the mixture, at the same time, +these spices: plenty of best mustard, and a little ground cloves, +along with Worcestershire or Challenge sauce, allowing the +mixture to simmer five minutes. When cool enough, pour +into a wooden bowl, and after chopping fine, pound the mixture +well, while it is warm, with a potato-masher. After the<span class="pagenum"><a name="Page_56" id="Page_56">[Pg 56]</a></span> +mass has cooled it will spread like butter. Should additional +seasoning be desired, it can be worked in at any desired time. +If not rich enough to suit some palates, one-fourth of a pound +best butter may be worked in.</p> + +<p>The bread used for the sandwiches must be quite cold and +perfectly fresh—cutting carefully in thin slices—using for this +purpose a long, thin-bladed and quite sharp knife. Take a +thin shaving from the bottom of the loaf, then from the top an +inch-wide slice, after removing the crust. Care must be taken +to cut without either tearing or pressing the bread. Spread on +one side of each slice—as if using butter—and after joining the +slices, cut the same to suit the taste.</p> + +<p>[As the best bread is the only kind to be used in making +sandwiches—without wishing to make invidious distinctions—I +must say that Engleberg furnishes from his bakery (on Kearney +street), the best I have ever used for this purpose, as it cuts +without breaking, and does not dry so soon as other breads I +have made use of.]</p> + + +<h3>Welsh Rabbit.</h3> + +<p>To prepare Welsh rabbit, or rare-bit—both names being used +to designate this popular and appetizing dish, which has ever +been a favorite with gourmands and good livers, both ancient +and modern—take one-half pound of best cheese—not, however, +over nine months old—Davidson's, Gilroy, California, or +White's, Herkimer County, New York, and cut in small pieces. +Put over a slow fire, in a porcelain-lined kettle; when it begins +to melt pour in three tablespoonfuls rich milk or cream, and +a little good mustard. Stir from the time the cheese begins to +melt, to prevent scorching. Have ready a quite hot dish; cover<span class="pagenum"><a name="Page_57" id="Page_57">[Pg 57]</a></span> +the bottom with toast, buttered upon both sides, upon which +pour the melted cheese, spreading evenly over. If you prefer, +you may use as a condiment a little mustard, pepper or any +favorite sauce. This is a dish that must be eaten as soon as +taken from the fire.</p> + + +<h3>Delicate Waffles.</h3> + +<p>Take <sup>1</sup>⁄<sub>2</sub> pound butter; <sup>1</sup>⁄<sub>2</sub> pound fine sugar; 9 eggs; 3 pints of +milk; 1<sup>1</sup>⁄<sub>2</sub> ounces of best baking powder, and 2<sup>1</sup>⁄<sub>4</sub> pounds sifted +flour. Beat the butter and sugar to a cream; add the yolks of +the eggs, the milk, and half the flour; mix well, with the whites +of the eggs, beaten to a staunch snow, and add the remainder +of the flour. Bake in waffle irons, well greased and heated. +When baked, the tops may be dusted well with fine sugar, or +with a mixture of sugar and powdered cinnamon.</p> + + +<h3>Force-Meat Balls.</h3> + +<p>Mix, with 1 pound of chopped veal, or other meat, 1 egg, a +little butter, 1 cup, or less, of bread crumbs—moistening the +whole with milk or the juice of the stewed meat. Season with +summer savory. Make into small balls, and fry brown.</p> + + +<h3>Beef-Tea.</h3> + +<p>Take 3 pounds of lean beef; chop as fine as coarse hominy, +and put in a vessel, covering the meat with cold water. Cover +the vessel tightly, and let boil for four hours, carefully keeping +the beef just covered with the water. Pass through a colander, +pressing out all the juice with a potato-masher, strain through a +cotton cloth, and add a little salt. A glass of sherry wine decidedly +improves beef-tea.</p><p><span class="pagenum"><a name="Page_58" id="Page_58">[Pg 58]</a></span></p> + + +<h3>Crab Sandwich.</h3> + +<p>Put <sup>1</sup>⁄<sub>2</sub> pound boiled crab meat in a mortar, and pound to a +smooth paste, adding the juice of a lemon. Season with pepper +and salt, with a pinch of curry powder, and mix the paste well +with 6 ounces best butter. Cut slices of bread rather thin, trim +off the crust, and spread.</p> + + +<h3>Something about Pork.—The Kind to Select, and +Best Mode of Curing.</h3> + +<p>The best quality of pork, as a matter of course, is that +fed and slaughtered in the country. Corn, or any kind of +grain-fed, or, more especially, milk-fed pork, as every one +knows, who is not of the Hebrew faith, which entirely ignores +this—when properly prepared, well-flavored, oleaginous production—and +is fond of pork, from the succulent sucking pig, +the toothsome and fresh spare-rib, unrivalled as a broil, to the +broiled or boiled ham, and side-meat bacon of the full-grown +porker, is vastly superior to the meat of the slop and garbage-fed +animal raised and slaughtered in the city—more especially as +the butchering of hogs in San Francisco is at this time entirely +monopolized by the Chinese population, who seem to have a +warm side, in fact a most devoted affection, for the hog, surpassing +even that of the bog-trotters of the "Ould Sod" for the +traditional pet-pig that "ates, drinks and slapes wid the ould +man, the ould woman, and the childer." Charles Lamb's account +of the discovery of the delights of roast pig, and invention +of that luxury by the Chinaman whose bamboo hut was +burned down, in raking his pig, semi-cremated from the ashes, +burned his fingers—which, naturally clapping into his mouth to +ease the pain—which was changed to delight, causing John's<span class="pagenum"><a name="Page_59" id="Page_59">[Pg 59]</a></span> +torture-smitten visage to assume in an instant a broad grin of +satisfaction at the discovery—is undoubtedly correct, or at least +the love for the pork exhibited by the "Heathen Chinee" cannot +reasonably be accounted for in any other way. In order, +then, to get the best article of pork—wholesome, toothsome, +and, what is most important of all, entirely free from any form of +disease or taint, great care should be taken to make selections +from the small lots fed and slaughtered in the country, and +brought into the city most generally in the fall season, and which +are to be procured at the stall or shop of any reputable and reliable +dealer. Select a carcass of one hundred, or less, pounds, +with flesh hard and white, and thin skin. For salting, cut in +pieces six by eight inches, and, after having rubbed thoroughly +in salt—neither too fine nor too coarse—take a half-barrel, +sprinkle the bottom well with salt, and lay the pieces of pork in +tightly; then add salt, and follow with another layer of pork, +until the whole is packed, with salt sprinkled on top. Set in a +cool place, and, after three or four days, make a brine of boiling +water with salt—which, when cool, should be sufficiently +strong to float an egg—stir in a half pound of brown sugar, +pour over the meat sufficient to cover, and place on top a stone +heavy enough to keep the pork weighted down.</p> + + +<h3>Home-Made Lard.</h3> + +<p>Home-made lard is undoubtedly the best as well as cheapest. +If leaf is not to be had, take 10 lbs of solid white pork, as fat as +possible, which is quite as good, if not better; cut in pieces uniformly +the size of your finger, and put in a vessel with a thick +bottom—one of iron is preferable—and adding 1 pint of water, +put on the range; keep tightly covered until the water has evap<span class="pagenum"><a name="Page_60" id="Page_60">[Pg 60]</a></span>orated +in steam, when leave off the cover, letting it cook slowly, +until the scraps turn a light brown, when take off, and while still +quite warm, strain through a colander, pressing the scraps hard +with a potato-masher; pour the liquid into cans and set away. +The next day it will be found snow-white, solid and of a fine +and equal consistence; and for cooking purposes, quite as good +as fresh churned butter in making biscuits, any kind of pastry, +or frying eggs.</p> + +<p>[In frying lard keep a careful watch and see that it does not +scorch.]</p> + + +<h3>New Jersey Sausage.</h3> + +<p>Take the very best pork you can get—one-third fat and two-thirds +lean—and chop on a block with a kitchen cleaver. +When half chopped, season with black pepper, salt and sage, +rubbed through a sieve, and then finish the chopping; but do +not cut the meat too fine, as in that case the juice of the +meat will be lost. Make the mixture up into patties, and fry on +a common pan, placed in the oven of the stove, taking care not +to cook them hard. Veal is a good substitute for the lean pork +in making these sausages, which are much better if made one +day before cooking.</p> + + +<h3>Pot-Pie.</h3> + +<p>The following I have found the best manner of making any +kind of pot-pie. White meat, such as chicken, quail or nice +veal, is decidedly the best for the purpose. Stew the meat until +tender, in considerable liquid as when you put into the paste +much of that will be absorbed. In making the paste take 1 quart +of flour and 2 tablespoonfuls of baking powder, rubbed well into +the flour, <sup>1</sup>⁄<sub>4</sub> pound butter or sweet lard, and a little salt; mix<span class="pagenum"><a name="Page_61" id="Page_61">[Pg 61]</a></span> +with milk or water into a soft dough; roll <sup>1</sup>⁄<sub>2</sub> an inch thick; cut +to size, and lay in a steamer for 15 minutes to make light, then +put in and around the stew; cooking slowly for ten minutes.</p> + + +<h3>Curried Crab.</h3> + +<p>Put into a saucepan <sup>1</sup>⁄<sub>4</sub> pound butter with a little flour; cook +together and stir till cool; then add a gill of cream, a little +cayenne pepper, salt, and a dessert-spoonful of East India Curry +Powder. Mix well together, and add 1 pound boiled crab meat, +chopped fine; stir well together—make very hot and serve. The +addition of a glass of white wine adds to the flavor of this curry.</p> + + +<h3>To Toast Bread.</h3> + +<p>Cut bread in slices <sup>1</sup>⁄<sub>2</sub> an inch thick; first taking a thin crust +from top, bottom and sides, or shave the loaf before cutting—otherwise +the crust will scorch before the soft part is sufficiently +toasted.</p> + + +<h3>Cream Toast.</h3> + +<p>To make a delicious cream toast, mix well a teaspoonful +of corn-starch with a little cold milk, and put in a stewpan with +a piece of butter the size of an egg. Pour in hot milk, and +stir two minutes, adding a little salt—a little sugar is also an +improvement—and pour over the toast while hot.</p> + + +<h3>Fritters.</h3> + +<p>Four eggs, well beaten; 1 quart of milk; 1 quart of flour; 2 +teaspoonfuls baking powder; one tablespoonful sugar, and a +little salt. Cook in best lard, and serve with hard or liquid +sauce, highly flavored with California brandy or white wine.</p><p><span class="pagenum"><a name="Page_62" id="Page_62">[Pg 62]</a></span></p> + + +<h3>Hash.</h3> + +<p>It is a mistaken idea (labored under by many), that hash can +be made of waste material, that would otherwise be thrown +away. This is a most excellent and palatable dish if properly +prepared. Take the shank, or other parts of good beef you +may have at hand, and boil, with as little water as possible, +until quite tender, and let stand until quite cold. Then take +of potatoes, that have been peeled before boiling, one-third the +amount of the meat used, and chop moderately fine, adding +plenty of pepper and salt, to taste. Next, chop two or three +onions fine, and stew them in some of the liquid in which the +meat was boiled, dredging in a little flour, and when thoroughly +done, put in the hash, and chop and mix thoroughly. If you +think the mass requires moistening add a little of the fat and +juice. Put the whole in a pan, and bake in a quick oven until +slightly browned at top and bottom.</p> + +<p>Should you have good corned-beef—not too salt—it is very +nice made in this manner. Use the marrow from the bones in +making hash.</p> + + +<h3>Hashed Potatoes with Eggs.</h3> + +<p>Chop fine 8 or 10 cold boiled potatoes; heat a pan (cast-iron +is preferable,) quite hot; put in butter the size of an egg, and as +soon as melted add the potatoes; salt and pepper; slightly stirring +frequently, and, when heated thoroughly, stir in four well-beaten +eggs. Serve on a hot dish.</p> + + +<h3>Baked Macaroni.</h3> + +<p>Break the macaroni rather short; wash and put in salted +water; boil about twenty minutes. Drain off the water, replace +it with a cup of good milk and 1 tablespoonful of best butter,<span class="pagenum"><a name="Page_63" id="Page_63">[Pg 63]</a></span> +and as soon as boiling hot put in a baking-dish. If you like +cheese, grate over it the best California article—old cheese +should never be used—and bake to a light brown.</p> + +<p>For stewed macaroni omit the baking and the cheese, if you +like.</p> + + +<h3>Drawn-Butter.</h3> + +<p>To make drawn-butter, take two tablespoonfuls of flour; +good butter, the size of an egg; a little milk, and make to a +smooth paste. Then work in slowly one-half pint of water, +until the flour is cooked. Season to taste. The foregoing +will be found a good basis for nearly all hot sauces, for fish, +beet, and other vegetables, as well as for puddings.</p> + + +<h3>Spiced Currants.</h3> + +<p>Two boxes of currants, washed and stemmed; 3 pounds +sugar, 1 tablespoonful allspice, 1 tablespoonful of cloves, 1 tablespoonful +cinnamon; boil half-an-hour.</p> + + +<h3>The Best Method of Canning Fruits.</h3> + +<p>There are various modes of canning fruits, almost every housekeeper +having a method of her own. For the benefit of those +who are at loss in this particular, we give the following mode—which +we fully endorse as the best within our knowledge—made +use of by Mrs. George W. Ladd, of Bradford, Massachusetts, +whose fruits, prepared in this way, have repeatedly taken +the first premium at the Agricultural Fair, held in the Old Bay +State. This lady certainly deserves the thanks of all interested +in this important matter, for her liberality in giving the public +the benefit of her knowledge and experience in this line, as +detailed in the following, published in the <i>New York Graphic</i> +of August 15, 1883:</p><p><span class="pagenum"><a name="Page_64" id="Page_64">[Pg 64]</a></span></p> + +<p>"As the season of ripe fruit advances, I prepare such quantities +of syrup as I think I may need, in this way: Three pounds +of granulated sugar to one gallon of water and boil twenty minutes; +this I put in glass jars, when cool, and set away for future +use. Peaches, quinces, pears, apples, plums, pine apples, rhubarb, +crab apples, and, in fact, all fruits of this kind, I peel, +quarter and place in a dish of cold water (to prevent discoloration), +until I have prepared enough to fill a jar: I then pack +them solid as possible in a jar, and then fill the jar with the +syrup previously prepared. I then place a wire stand in the +bottom of my preserving kettle, on which to place the jar, then +fill the kettle with cold water until the jar is two-thirds covered; +leave the jar open, but cover the kettle and boil until the fruit +is sufficiently soft; have ready a little boiling syrup, if needed, to +fill the jar full to overflowing. Then place the rubber band +around the neck of the jar and screw the cover on as tightly as +possible; then in from three to five minutes give the cover +another turn, in order to be sure it is air tight, and you will +have no mortal trouble with it. I use Mason's jars with metallic +porcelain covers."</p> + + +<h3>Preparing Quinces for Canning or Preserving.</h3> + +<p>Quinces for canning or preserving should be kept in a dry +place for thirty days after taking from the trees, in order to give +them richness and flavor. Peel and cut to the proper size, +carefully saving skins and cores. Put the last named in a porcelain +kettle and boil until quite tender, when strain through a +cotton-bag; afterwards put the juice back in the kettle, and add +sugar as directed in the directions for canning fruit. Boil slowly +for half-an-hour, taking off the scum as it rises, then set away to +cool, and can the fruit as directed in the receipt for canning.</p><p><span class="pagenum"><a name="Page_65" id="Page_65">[Pg 65]</a></span></p> + + +<h3>Clayton's Monmouth Sauce.</h3> + +<p>In making this delightful ketchup, take 25 pounds of fresh, or +two 8 lb. cans of tomatoes, and slice, not too thin, adding five +medium sized onions cut fine. Put these, with plenty of salt, in +a porcelain kettle; adding, with a handful of hot green peppers, +or a less quantity, if dried, 1 ounce of white ginger, chopped fine, +1 ounce of horse-radish, and <sup>1</sup>⁄<sub>2</sub> ounce each of ground cloves and +allspice, and 1 lemon, with seeds removed and cut small. After +letting these boil for three hours, work through a sieve and +return to the kettle along with a pint of wine vinegar, 2 tablespoonfuls +sugar, 2 of good mustard, a teacupful of Challenge or +Worcestershire Sauce, and let boil for 2 or 3 minutes, and set +off. To prevent fermentation, stir in a teacupful of high-proof +California brandy. If too thick, when cold reduce with vinegar.</p> + + +<h3>To Prepare Mustard for the Table.</h3> + +<p>Take <sup>1</sup>⁄<sub>2</sub> pound best mustard and enough wine vinegar, mixed +with <sup>1</sup>⁄<sub>3</sub> boiling water, 1 large teaspoonful of salt, 1 teaspoonful of +sugar, juice of half a lemon, and mix to a thin batter, and put +in a common glass jar and keep stopped tight. If pure mustard +is used, treated in this way, it will keep good for months.</p> + +<p>[If you desire the best article of mustard, I think E. R. +Durkee & Co's is the best I have ever used, although Colman's +ranks equally high, if you can get the genuine unadulterated +article, which can be had by procuring Crosse & Blackwell's +London brand, for which Messrs. Richards and Harrison are +the San Francisco agents.]</p> + + +<h3>Mint Sauce.</h3> + +<p>Into a teacupful of hot vinegar, in which has been dissolved +sufficient sugar to make slightly sweet, add a handful of mint +chopped quite fine. Serve hot.</p><p><span class="pagenum"><a name="Page_66" id="Page_66">[Pg 66]</a></span></p> + + +<h3>Eggs Ought Never be Poached.</h3> + +<p>Poached eggs are always tasteless, and also unhealthy, owing +to the albumen going into the water into which they are dropped, +giving it a white and milky appearance—taking away a +portion of the richness which should remain in the egg, rendering +it indigestible, and of course, unwholesome.</p> + + +<h3>Sunnyside Roast.</h3> + +<p>Select a good, tender piece either of beef or mutton—veal and +pork can also be nicely roasted in the same way—place in your +iron saucepan or pot one tablespoonful of good lard or half as +much butter, and an onion, cut fine; let your onion fry to a light +brown, and put in your meat, first having washed, dried and +salted it. Put the cover on and let stand until it is pretty well +browned; then add water, unless in danger of burning. Add +only enough water, from time to time, to keep it from burning; +turn it frequently so that it may brown on all sides. When tender, +it will come forth brown and juicy. Just before serving, see +that there is enough water for gravy; if there is not, you can +take out the meat and add enough, but not too much, hot water, +and then pour it over the meat.</p> + + +<h3>Clayton's Spanish Omelette.</h3> + +<p>Chop into dice <sup>1</sup>⁄<sub>4</sub> pound of breakfast bacon, a small tomato, +4 mushrooms, mince very fine a small onion; add pepper to +taste, put in a frying pan and cook slowly until the lean is done; +take off and put in a warm place to keep hot. This is sufficient +for 6 eggs.</p><p><span class="pagenum"><a name="Page_67" id="Page_67">[Pg 67]</a></span></p> + + +<h3>Plain Omelette.</h3> + +<p>Beat the yolks and white of 8 eggs separately until light, then +beat together; add a little salt and 1 tablespoonful cream. Have +in the pan a piece of butter, and when boiling hot pour in the +omelette and shake until it begins to stiffen; then let it brown. +Fold double and serve hot.</p> + + +<h3>Clam Fritters.</h3> + +<p>Sift into an earthen dish 3 spoonfuls flour and <sup>1</sup>⁄<sub>2</sub> teaspoonful +baking powder; add to this a little of the clam juice, <sup>1</sup>⁄<sub>2</sub> a cup of +cream and 2 eggs, well beaten. Mince a pint of clams and mix +with the batter. Put 2 or 3 spoonfuls of lard into a frying-pan, +and when boiling, drop in the batter, by spoonfuls, to fry; after +frying a minute, take from the pan, drain and serve.</p> + + +<h3>Fried Tripe.</h3> + +<p>If the tripe is boiled tender, cut in pieces 2 inches square, +season with salt and pepper and dip in a batter made of eggs, +milk and flour, and fry in sweet lard, or drippings from roast or +corned beef.</p> + + +<h3>Ringed Potatoes.</h3> + +<p>Peel large potatoes, cut them round and round as you would +pare an apple; fry in the best lard until a light brown; sprinkle +with salt and serve hot.</p> + + +<h3>New Potatoes Boiled.</h3> + +<p>Wash and rub new potatoes with a coarse towel, drop in boiling +water, and boil until done, taking care that they are not +over boiled. Have ready, in a saucepan, some milk or cream<span class="pagenum"><a name="Page_68" id="Page_68">[Pg 68]</a></span> +with butter, a little chopped parsley, pepper and salt; drain the +potatoes, add them to the cream with a teaspoonful of corn-starch, +soaked in a little milk; let it come to a simmer, and +serve at once.</p> + + +<h3>Fried Tomatoes.</h3> + +<p>Take large smooth tomatoes, cut them in slices <sup>1</sup>⁄<sub>2</sub> an inch +thick, dip in bread crumbs or cracker dust and fry a light brown, +in half lard and half butter.</p> + + +<h3>Squash and Corn.—Spanish Style.</h3> + +<p>Take 3 small summer squashes and 3 ears of corn; chop the +squashes and cut the corn from the cobs. Put into a saucepan +a spoonful of lard or butter, and when very hot an onion; fry a +little; add the corn and squash, 1 tomato and 1 green pepper, +cut small, and salt to taste. Cover closely and stir frequently to +prevent scorching.</p> + + +<h3>Pickles.</h3> + +<p>To make mixed pickles, cut small cucumbers crosswise in +about 4 pieces; onions, if not very small, in 2, and peppers, if +the ordinary size, in 4 pieces. Should you have green tomatoes, +cut them small. Use a less amount of onions and peppers +than cucumbers; mix all together with a few bay leaves. Next, +take a tub or keg, and, having covered the bottom with fine salt, +put on a layer of pickles, adding alternate layers of each, leaving +that of salt on top. Cover with a cotton cloth, and lay on +a stone or wooden weight. Let them remain three days; then +take out, rinse in cold water, but do not soak, and put them in +a basket or sack to drain for twelve hours. Have ready plenty +of California wine vinegar, made hot, but not boiling, adding<span class="pagenum"><a name="Page_69" id="Page_69">[Pg 69]</a></span> +the following—cloves, allspice, green ginger, and whole mustard +seed, with 1 coffee-cup sugar. When the vinegar is at +scalding heat pour over the pickles and cover.</p> + + +<h3>Nice Picklette.</h3> + +<p>Take 4 nice cabbages, chopped fine; 1 quart onions, chopped +fine; 2 quarts—or sufficient to cover the mixture—best wine +vinegar, adding two tablespoonfuls each of ground mustard, +black pepper, cinnamon, celery salt, 1 of mace, and 1 coffee-cup +sugar. Pack the cabbages and onions in alternate layers, +with a little fine salt between, and let stand until next day; then +scald the vinegar with the spices and sugar, and pour over the +cabbages and onions. Repeat this the next day; and on the +third, heat the whole scalding hot, let it cool, and put in jars, +when it is fit for use at once.</p> + + +<h3>Pickled Tripe.</h3> + +<p>Pickled tripe is very nice—and that sold by John Bayle, in +the California Market, which is cleaned by steam process, and +is quite tender and unsalted is a superior article. To prepare +for pickling, cut in pieces about four inches square, say five or +six pounds. Put into a kettle; cover with boiling water, adding +a handful of salt; let stand fifteen minutes; take out and +drain, keeping warm. Mix one-fourth water with the best wine +vinegar—to which add cloves, allspice and mace, with 1 teacupful +sugar; heat, and pour over the tripe, and set away to cool. +Tripe prepared in this way is the best for broiling or frying.</p> + + +<h3>To Cook Grouse or Prairie Chicken.</h3> + +<p>The best way I have found for cooking this delicious game +bird is, first, after cleaning, to cut off the wings and legs, as,<span class="pagenum"><a name="Page_70" id="Page_70">[Pg 70]</a></span> +with the back, these parts are of little account; next, split the +birds in the centre, taking out the breast-bone, and you have +two heavy pieces; if the bird is large, divide again; do not wash, +but wipe with a damp cloth. Season with pepper and salt, and +broil with butter quite rare; then lay in a porcelain-lined pan, +with butter and currant or grape jelly, adding a little cayenne +pepper, and a small quantity of port or white wine.</p> + +<p>[Venison steak may be cooked in the same manner.]</p> + + +<h3>Brains and Sweet-Breads.</h3> + +<p>When properly prepared the brains of calves and sheep form +a very inviting dish. Lay fresh brains in cold, salted water for +fifteen minutes; then put them in boiling water, and parboil for +ten minutes. After cleaning off the outer membrane—for frying—split +them, and season with salt and pepper, and run them +through egg, beaten with a little milk; roll them in cracker-dust, +and fry to a light brown in equal parts of sweet lard and +butter.</p> + +<p>For stewed brains, cut half the size for frying and put in a +stewpan, with a lump of butter, pepper and salt, a little water +or soup-stock, and one-half an onion, chopped fine and stewed +tender. Add this, and cook slowly for a few minutes, when +put in two or three spoonfuls of milk or cream, and a little +white wine or juice of lemon.</p> + +<p>[Sweet-breads may be cooked in the same manner.]</p> + + +<h3>Stewed Spare-Ribs of Pork.</h3> + +<p>Cut the ribs in pieces of a finger's length and the width of +two fingers. Put in the kettle with two onions, salt and pepper, +and cover with cold water. Let them stew slowly for two<span class="pagenum"><a name="Page_71" id="Page_71">[Pg 71]</a></span> +hours, and then put in 3 potatoes, 2 purple-top turnips, +which have been peeled and cut, and left in cold water at least +two hours; also add two tomatoes. This stew must have plenty +of gravy, which can be made by working a little flour and butter +with a few spoonfuls of rich milk, cooking five minutes.</p> + +<p>[An Irish stew may be made in the foregoing manner by +substituting ribs of mutton.]</p> + + +<h3>Broiled Oysters.</h3> + +<p>In order to broil oysters properly, take those of the largest size, +drain, and dry in a cloth, and lay carefully on a nice wire gridiron +that will hold them tight; sprinkle slightly with salt and +pepper, and put them over a good clear fire for a short time, +and turn, taking care not to broil too much; serve with the best +butter on a hot dish.</p> + + +<h3>Pumpkin or Squash Custard.</h3> + +<p>Take enough pumpkin or squash to make 1 quart when +cooked; and after it is boiled or steamed, rub through a sieve, +and work in 3 eggs well beaten, with rich milk sufficient to +make the proper consistence, adding sugar to taste; season with +ginger and allspice, and bake in cups or dishes to a nice brown. +May be eaten hot, but is better cold.</p> + + +<h3>Fig Pudding.</h3> + +<p>Take 1 pint grated bread crumbs, 1 cup suet, 1 cup brown +sugar, 2 eggs and <sup>1</sup>⁄<sub>2</sub> pound of fresh figs. Wash the figs in warm +water, and dry in a cloth; chop the suet and figs together, and +add the other ingredients, also 1 nutmeg, grated. Put in a +mould or floured bag, and boil 3 hours. Serve with hard sauce.</p><p><span class="pagenum"><a name="Page_72" id="Page_72">[Pg 72]</a></span></p> + + +<h3>Fried Apples.</h3> + +<p>Take 6 good cooking apples, cut in slices <sup>1</sup>⁄<sub>4</sub> of an inch thick; +have a pan of fresh hot lard ready, drop the slices in and fry +brown; sprinkle a little sugar over them and serve hot.</p> + + +<h3>Clayton's Oyster Stew.</h3> + +<p>In my long experience I have found that the best way to stew +oysters, is, after having saved all the juice of the oysters, to put +it in a stew pan with a little boiling water, and a good lump of +butter worked in a little flour, adding pepper and salt. Let +these boil for two minutes, or long enough to cook the flour; +then put in the oysters, and the moment the stew boils up again +add a little sweet cream or country milk, and when it boils the +stew is cooked and should be set away from a hot fire. Cooked +in this way, good oysters will never be tough and tasteless as is +too often the case.</p> + + +<h3>Boiled Celery.</h3> + +<p>Cut the white stalks of celery the length of asparagus, boil in +as little salted water as possible until quite tender. The +root, cut in slices, is equally good. Dress with drawn butter +made with the water in which the celery was boiled. This +vegetable is said to be a sedative and antidote to nervous +debility.</p> + + +<h3>Selecting Meats.</h3> + +<p>For a roast of beef, select from the ribs nearest the point of +the shoulder-blade, running backward. For steaks, choose that +with the diamond bone on either side. For chops of mutton or +lamb, select the rib. For roasting, choose the loin or saddle;<span class="pagenum"><a name="Page_73" id="Page_73">[Pg 73]</a></span> +and for boiling, the leg of mutton—but not of lamb, the latter +being best roasted. For corned-beef, select parts commonly +known as the navel and plate pieces, and next best to these, +the brisket and rounds.</p> + + +<h3>Rebecca Jackson's Rice Pudding.</h3> + +<p>Take 1 quart of rich milk; <sup>3</sup>⁄<sub>4</sub> of a coffee-cup of rice, well +washed, and a lump of butter the size of an egg, and 1 nutmeg. +This pudding must be made quite sweet, and without eggs. +Bake three hours in a moderate oven, stirring occasionally the +first hour. Bake until the top is a dark brown. To be eaten +cold.</p> + +<p>[This pudding—which was a common dish in the last century—was +generally baked on Saturday for Sunday's dessert.]</p> + + +<h3>Bread-and-Butter Pudding.</h3> + +<p>To 1 quart of milk, add 3 or 4 eggs, well beaten, with sugar +enough to make rather sweet, and season with nutmeg or cinnamon. +Put in a baking-pan and cover with slices of nice +bread, buttered on both sides. Bake until the bread is nicely +browned, taking care, however, not to bake too much, which +would make it watery. Good either hot or cold.</p> + + +<h3>Codfish Cakes.</h3> + +<p>Pick boiled codfish in small bits, adding equal quantities of +mashed potato and fish, with two eggs, well beaten, seasoning +with black pepper, and roll in a little flour, the shape of a +small cake. Fry in sweet lard, or nice drippings, to a nice +brown, but not hard.</p><p><span class="pagenum"><a name="Page_74" id="Page_74">[Pg 74]</a></span></p> + + +<h3>Pickled Grapes.</h3> + +<p>Remove from ripe grapes all imperfect and broken berries; +line an earthen jar with grape leaves and fill with grapes. To +2 quarts vinegar add 1 pint white sugar, <sup>1</sup>⁄<sub>2</sub> ounce ground cinnamon, +and <sup>1</sup>⁄<sub>4</sub> ounce cloves. Let vinegar and spices boil five +minutes; then add the sugar, and, when moderately cool, pour +over the grapes.</p> + + +<h3>Forced Tomatoes.</h3> + +<p>Peel and slice some large-sized tomatoes, and put in a colander +to drain. Cut in small pieces 1 pint of mushrooms, adding +some minced parsley, a slice of finely chopped ham, some +summer savory, thyme, salt, and cayenne pepper. Put all these +in a saucepan with some butter, and <sup>1</sup>⁄<sub>2</sub> cup of water. Boil +together ten or fifteen minutes, and set away to cool. Have +ready some fine bread crumbs, add to them seasoning, and the +yolks of 2 or 3 well-beaten eggs. Mix the mushrooms and +tomatoes together; pour into a baking-dish a portion of it; +then sprinkle over it a layer of the bread-crumbs and add the +remainder of the tomatoes; cover with bread-crumbs, and put +some bits of butter on top. Bake half-an-hour in a well heated +oven.</p> + + +<h3>Broiled Flounders or Smelts.</h3> + +<p>Have medium-sized flounders or smelts, cleaned with as little +cutting as possible; wash thoroughly in salted water, and dry on +a towel; mix in a saucer three tablespoonfuls of olive oil, and +1 of vinegar, with salt and pepper; score the sides of the fish at +intervals of an inch, with a sharp knife, and rub all over with +the mixture of oil, vinegar and seasoning. Place them between +the bars of a buttered gridiron, and broil a light brown +over a moderate fire.</p><p><span class="pagenum"><a name="Page_75" id="Page_75">[Pg 75]</a></span></p> + + +<h3>Onions.</h3> + +<p>There is no more healthy vegetable or article of diet in general +use than onions. Taken regularly, they greatly promote +the health of the lungs and digestive organs. Used in a cooked—either +fried, roasted or boiled—or in a raw state, their virtues +are marked and beneficial. They are among the most +popular of old-time remedies for colds, having the advantage +of always being readily procured, and it is said that affections of +the lungs and liver have been largely benefited, and even +cured, by a free use of this palatable esculent. They are also +resorted to as a sedative and remedy for sleeplessness.</p> + + +<h3>Singeing Fowls.</h3> + +<p>The best mode I have ever followed for singeing fowls, is to +put 2 or 3 tablespoonfuls of alcohol in a tin dish and light with +a match, thus making a large flame, without smoke—that is apt +to injure the flavor of the bird.</p> + + +<h3>The Secret of Tests of Taste and Flavor.</h3> + +<p>The correct test of coffee or tea, is to make use of a thin +china or delf-ware cup, by which the lips are brought close +together, while a thicker cup would separate them widely apart. +In testing the quality and flavor of wines, the thinnest quality +of glass is for the same reason essentially requisite. Our grandmothers, +who lived a hundred years ago, understood the philosophy +of this when they expressed the opinion, that it was only +possible to get the true taste, fine flavor, and delicate aroma of +tea, by drinking it out of a china cup.</p><p><span class="pagenum"><a name="Page_76" id="Page_76">[Pg 76]</a></span></p> + + +<h3>How to Choose Ware for Ranges.</h3> + +<p>In selecting ware for a range, especial care should be taken +to see that the bottoms of all the cooking utensils are perfectly +level, for if convex, they will invariably burn in the centre. An +iron grating or gridiron—<sup>1</sup>⁄<sub>4</sub> of an inch in depth—placed +between the pan and the top of the range, will be found highly +useful while cooking, as this increases the heat and lessens the +liability of burning.</p> + + +<h3>Drying Herbs for Seasoning.</h3> + +<p>All herbs should be gathered just before blossoming and dried +in the shade, or in a dark dry room, as exposure to the sun both +takes away flavor and color. When perfectly dry, put in a clean +sack and hang in a dry room or loft, and when wanted for use, +rub through a sieve. Herbs treated in this way, if left dry, will +retain their strength and remain perfectly good for years. As +long as the outer membrane of the leaves remains unbroken, the +aroma cannot escape.</p> + + +<h3>To Destroy Roaches, Flies and Ants.</h3> + +<p>Take 15 cents worth of powdered borax and a small bottle of +Persian Insect Powder, and mix thoroughly together. In order +to use successfully, take a feather from the wing of a turkey or +goose, by the quill, and dipping the feather end in the powder, +spring the feather as a bow; in this way you can thoroughly rid +the room of flies. Before using on roaches, set the doors wide +open, as they will start for the open air; generally, however, +dying on the way. To rid cupboards or closets of ants, sprinkle +wherever these minute pests "most do congregate." An easy +and cheap remedy to rid pantries of cock-roaches is said to be<span class="pagenum"><a name="Page_77" id="Page_77">[Pg 77]</a></span> +fresh cucumber parings laid in their haunts. We have never +tested this remedy, but can vouch for the efficacy of the above +mentioned compound.</p> + + +<h3>To Clean Tin-Ware.</h3> + +<p>The best thing for cleaning tin-ware is common soda; +dampen a cloth, dip it in the soda, rub the ware briskly, after +which wipe dry.</p> + + +<h3>Iron Rust.</h3> + +<p>Iron rust may be removed by a little salt mixed with lemon-juice; +put in the sun, and if necessary use two applications.</p> + + +<h3>Mildew.</h3> + +<p>An old time and effectual remedy for mildew is to dip the +stained cloth in butter-milk and lay in the sun.</p> + + +<h3>Oysters Roasted on Chafing-Dish.</h3> + +<p>Take largest oysters, and put in a chafing-dish in their own +liquor. Season with red or black pepper, adding plenty of +good butter, with a little Worcestershire sauce or walnut catsup. +After roasting—taking care not to roast too much—serve on +buttered toast.</p> + + +<h3>Codfish, Family Style.</h3> + +<p>After the fish has been soaked twelve hours, boil slowly for +twenty-five or thirty minutes, or until it will break up nicely. +Then pick all the bones out, but do not pick the fish too fine. +Have ready three hard-boiled eggs; rub the yolks in plenty of +good butter; put into the kettle enough milk to heat the fish; +when hot stir in the butter, with the fish. At the same time +have potatoes peeled and boiled. Cut, not too small, with the +whites of the eggs cut small; season with pepper. Serve hot +with buttered toast at the bottom of the dish.</p><p><span class="pagenum"><a name="Page_78" id="Page_78">[Pg 78]</a></span></p> + + +<h3>Codfish in Philadelphia Style.</h3> + +<p>After soaking and boiling the fish, break up small, and picking +out all the bones, have ready potatoes, peeled and boiled, +equal to the amount of fish. Put them in a wooden bowl or +tray. Pound or mash well with a potato masher. Work to +soft dough, with butter and well-beaten eggs, and milk or cream. +Season with pepper and salt, if salt is required. Put it in a dish +suitable to set on the table, and bake a few minutes, or until +light brown.</p> + + + + +<h3>The Parting Hour.</h3> + + +<div class="poem"><div class="stanza"> +<span class="i0">There's something in the parting hour<br /></span> +<span class="i2">Will chill the warmest heart,<br /></span> +<span class="i0">Yet kindred, comrades, lovers, friends,<br /></span> +<span class="i2">Are fated all to part.<br /></span> +<span class="i0">But, this I've seen, and many a pang has pressed it on my mind,<br /></span> +<span class="i0">The one who goes is happier than those he leaves behind.<br /></span> +</div><div class="stanza"> +<span class="i0">No matter what the journey be,<br /></span> +<span class="i2">Adventurous, dangerous, far;<br /></span> +<span class="i0">To the wild bleak or deep frontier,<br /></span> +<span class="i2">To solitude or war;<br /></span> +<span class="i0">Still fortune cheers the heart that dares, in all of human kind,<br /></span> +<span class="i0">And those who go are happier than those they leave behind.<br /></span> +</div><div class="stanza"> +<span class="i0">The bride goes to the bridegroom's home<br /></span> +<span class="i2">With doubtings and with tears,<br /></span> +<span class="i0">But, does not Hope her rainbow spread<br /></span> +<span class="i2">Across her cloudy fears?<br /></span> +<span class="i0">Alas! the mother who remains, what comfort can she find, but this:<br /></span> +<span class="i0">The one that's gone is happier than the one she leaves behind.<br /></span> +<span class="pagenum"><a name="Page_79" id="Page_79">[Pg 79]</a></span></div><div class="stanza"> +<span class="i0">Have you a friend, a comrade dear,<br /></span> +<span class="i2">An old and valued friend?<br /></span> +<span class="i0">Be sure your term of sweet concourse<br /></span> +<span class="i2">At length must have an end;<br /></span> +<span class="i0">And when you part, as part you will, oh! take it not unkind,<br /></span> +<span class="i0">If he, who goes, is happier than you he leaves behind.<br /></span> +</div><div class="stanza"> +<span class="i0">God wills it so! and so it is;<br /></span> +<span class="i2">The Pilgrims on their way,<br /></span> +<span class="i0">Though weak and worn, more cheerful are<br /></span> +<span class="i2">Than all the rest who stay.<br /></span> +<span class="i0">And when at last, poor man, subdued, lies down to death resigned,<br /></span> +<span class="i0">May he not still be happier far than those he leaves behind?<br /></span> +</div></div> + + +<h3>In School Days.</h3> + +<div class="poem"><div class="stanza"> +<span class="i0">Still sits the school-house by the road,<br /></span> +<span class="i2">A ragged beggar sunning;<br /></span> +<span class="i0">Around it still the sumachs grow,<br /></span> +<span class="i2">And blackberry vines are running.<br /></span> +</div><div class="stanza"> +<span class="i0">Within the master's desk is seen,<br /></span> +<span class="i2">Deep scarred by raps official;<br /></span> +<span class="i0">The warping floor, the battered seats,<br /></span> +<span class="i2">The jack-knife's carved initial.<br /></span> +</div><div class="stanza"> +<span class="i0">Long years ago, one winter's sun<br /></span> +<span class="i2">Shone over it at setting;<br /></span> +<span class="i0">Lit up the western window pane,<br /></span> +<span class="i2">And low eaves icy fretting.<br /></span> +</div><div class="stanza"> +<span class="i0">It shone upon the tangled curls,<br /></span> +<span class="i2">And brown eyes full of grieving,<br /></span> +<span class="i0">Of one who still her steps delayed,<br /></span> +<span class="i2">While all the school were leaving.<span class="pagenum"><a name="Page_80" id="Page_80">[Pg 80]</a></span><br /></span> +</div><div class="stanza"> +<span class="i0">For near her stood the little boy<br /></span> +<span class="i2">Her childish favor singled;<br /></span> +<span class="i0">His cap was pulled low on his brow,<br /></span> +<span class="i2">Where pride and shame were mingled.<br /></span> +</div><div class="stanza"> +<span class="i0">With restless foot he pushed the snow<br /></span> +<span class="i2">To right and left; he lingered;<br /></span> +<span class="i0">As restlessly her tiny hands<br /></span> +<span class="i2">The blue checked apron fingered.<br /></span> +</div><div class="stanza"> +<span class="i0">He saw her lift her eyes,<br /></span> +<span class="i2">He felt the soft hand's light caressing,<br /></span> +<span class="i0">He heard the trembling of her voice,<br /></span> +<span class="i2">As if a fault confessing.<br /></span> +</div><div class="stanza"> +<span class="i0">"I'm sorry that I spelt the word,<br /></span> +<span class="i2">I hate to go above you,"<br /></span> +<span class="i0">"Because"—the brown eyes lower fell—<br /></span> +<span class="i2">"Because, you see, I love you."<br /></span> +</div><div class="stanza"> +<span class="i0">Still, memory to a gray-haired man,<br /></span> +<span class="i2">That sweet child face is showing;<br /></span> +<span class="i0">Dear girl, the grasses o'er her grave<br /></span> +<span class="i2">Have forty years been growing;<br /></span> +</div><div class="stanza"> +<span class="i0">He lives to learn in Life's hard school<br /></span> +<span class="i2">How few who pass above him,<br /></span> +<span class="i0">Lament their triumph and his loss,<br /></span> +<span class="i2">Like her, because she loves him.<br /></span> +</div><div class="stanza"> + +<span class="i0">Let fate do her worst! there are relics of joy,<br /></span> +<span class="i2">Bright dreams of a past, which she cannot destroy;<br /></span> +<span class="i0">Which came in the night-time of sorrow and care,<br /></span> +<span class="i2">And bring back the features that joy used to wear.<br /></span> +<span class="i0">Long be my heart with such memories filled,<br /></span> +<span class="i2">Like the vase in which roses have once been distilled;<br /></span> +<span class="i0">You may break, you may shatter that vase, if you will,<br /></span> +<span class="i2">But the scent of the roses will hang round it still!<br /></span> +</div><div class="stanza"> +<div class="right"><span class="smcap">Thomas Moore.</span><br /></div> +<span class="pagenum"><a name="Page_81" id="Page_81">[Pg 81]</a></span></div></div> + + + + +<p class="big center"> +<span style="margin-left: -2em;">JERSEY</span><br /> +FARM<br /> +<span style="margin-left: 3em;">DAIRY,</span><br /> +</p> + +<p class="center">SAN BRUNO, CAL.</p> + +<p class="center">City Depot, 837 Howard Street.</p> + +<p><i>The Milk from this Dairy is delivered to +consumers <span class="u">absolutely pure and free from any +adulteration whatever</span>, and has been for over eight +years. The Cows are largely Jersey Blood, and +the milk will run on an average 14 per cent. in +cream, and is becoming richer every year, by the +increase of the Jersey Blood. About five hundred +cows are milked daily, which ranks this Dairy +the <span class="u">largest in the world.</span></i></p> + +<p><i>The demand for this milk is larger than the +supply, and has been for two years past.</i></p> + +<p class="right" style="margin-right: 4em;"> +R. G. SNEATH,</p> +<p class="right"><i>Proprietor.</i></p> +<p><span class="pagenum"><a name="Page_82" id="Page_82">[Pg 82]</a></span></p> + + +<hr /> + +<p class="big center">ROYAL<br /> +BAKING<br /> POWDER.</p> + +<p class="center">Absolutely Pure.</p> + +<p>This powder never varies. A +marvel of purity, strength and wholesomeness. +More economical than the +ordinary kinds, and cannot be sold in +competition with the multitude of low test, +short weight, alum or phosphate powders. +Sold only in cans. ROYAL BAKING +POWDER CO., 106 Wall St., New York.</p> + +<p class="center">WM. T. COLEMAN & CO., Agents, San Francisco.</p> +<p><span class="pagenum"><a name="Page_83" id="Page_83">[Pg 83]</a></span></p> + +<hr /> + + +<p class="center big"><i>QUADE & STRAUT</i>,</p> + +<p class="center">Successors to PETERSON & PALMER,</p> + +<p class="center"> +Wholesale and Retail Dealers in<br /> +<span class="big">Choice Family Groceries</span><br /> +<br /> +<i>716 MARKET STREET</i>,</p> +<p class="figleft">Opposite Third.</p> +<p class="figright">SAN FRANCISCO.</p> + +<hr /> + + +<p class="center"> +<span class="big"> +<i>J. H. McMENOMY</i>,</span><br /> +<span class="smcap">Stalls 8 & 9 California Market.</span><br /> +SAN FRANCISCO<br /> +<br /> +<span class="big">Beef, Mutton, Veal,</span><br /> +<i><span class="smcap">Lamb and Corned Beef</span></i>.<br /> +<br /> +<span class="smcap">Nothing But The Best.</span><br /> +</p><p><span class="pagenum"><a name="Page_84" id="Page_84">[Pg 84]</a></span></p> + +<hr /> + + +<p class="figleft">ARPAD HARASZTHY.</p> +<p class="figright">HENRY EPSTEIN.</p> +<p class="center clear"> +<span class="big">ARPAD HARASZTHY & CO.</span><br /> +<br /> +Successors to I. Landsberger & Co.<br /> +ESTABLISHED 1869.<br /> +<br /> +<strong>Producers of Champagnes by the Natural Process,</strong><br /> +<br /> +AND GENERAL DEALERS IN<br /> +<br /> +<span class="big">California<br /> +Wines and<br /> +Brandies</span><br /> +<br /> +Fine Old Table Wines a Specialty.<br /> +<br /> +CLARET, ZINFANDEL, SHERRY,<br /> +HOCK, GUTEDEL, PORT,<br /> +RIESLING, BURGUNDY, ANGELICA.<br /> +<br /> +—PROPRIETORS OF—<br /> +<br /> +Dr. Henley's Celebrated I X L Bitters.<br /> +Wine Vaults, 714 to 726 Montgomery St.<br /> +Office, 530 Washington St. <b>SAN FRANCISCO.</b><br /> +<br /> +P. O. BOX 1685.<br /> +</p><p><span class="pagenum"><a name="Page_85" id="Page_85">[Pg 85]</a></span></p> + + +<hr /> + +<p class="figleft"><span class="smcap">Julius Finck.</span></p> +<p class="figright"><span class="smcap">Sim Blum.</span></p> +<p class="center clear"> +<span class="big">WILL & FINCK,</span> +<br /> +IMPORTING & MANUFACTURING<br /> +<br /> +<span class="big">CUTLERS,<br /> +<br /> +Locksmiths & Bell Hangers,</span></p> + +<p class="figleft">769 Market Street.</p> +<p class="figright">SAN FRANCISCO.</p> +<p class="center clear"><i>Wholesale and Retail Dealers in</i></p> + +<p class="center">Carving Sets, +Table Cutlery,<br /> +Plated Ware, +Knives of every description,<br /> +Scissors, +Button-hole Cutters,<br /> +Kitchen Saws, +Kitchen Cleavers,<br /> +Corkscrews, +Champagne Faucets,<br /> +Champagne Stands, +Champagne Cutters,<br /> +Lime Squeezers, +Dog Collars,<br /> +Carpet Stretchers, +Dumb Bells,<br /> +Upholsterers' Hammers, +Money Belts,<br /> +Roller Skates, +Door Plates,<br /> +Door Numbers.</p> + +<p class="center">Cutlery in all its Branches.<br /> +<br /> +Grinding, Repairing and Job Work Done at Short Notice.<br /> +</p> +<p><span class="pagenum"><a name="Page_86" id="Page_86">[Pg 86]</a></span></p> + + +<hr /> + +<p class="figleft">JOHN WILTON</p> +<p class="figright">P. L. CORTELYOU.</p> +<p class="center clear"> +<span class="big">WILTON & CORTELYOU,</span><br /> +<br /> +<span class="small">Wholesale and Retail Dealers in all kinds of</span><br /> +<br /> +<span class="smcap big">Dairy Produce</span>,<br /> +<br /> +Butter, Eggs, Cheese,<br /> +<br /> +LARD, HAM, ETC.<br /> +<br /> +<span class="big">Stalls 23 & 24 California Market,</span><br /> +<br /> +SAN FRANCISCO.<br /> +<br /> +AGENTS FOR THE CELEBRATED BIHLER'S BUTTER.<br /> +<br /> +Every Lady of delicate taste that cannot be suited<br /> +elsewhere is invited to give the<br /> +BIHLER BUTTER<br /> +a trial.<br /> +</p> +<p><span class="pagenum"><a name="Page_87" id="Page_87">[Pg 87]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="smcap big">John Bayle,</span><br /> +<br /> +<span class="small">Wholesale and Retail Dealer in</span><br /> +<br /> +<span class="big">Tripe, Calves' Heads, Feet</span><br /> +<br /> +Tongues, Ox Tails, Sweet Bread, Brains, Etc.<br /> +<br /> +<span class="big">Stall No. 7 California Market</span><br /> +<br /> +SAN FRANCISCO.</p> +<p><span class="pagenum"><a name="Page_88" id="Page_88">[Pg 88]</a></span></p> + +<hr /> + +<p class="center"> +<span class="big">Palace Hotel</span><br /> +<br /> +<i>This Hotel, occupying an entire block in the centre +of San Francisco, is the</i><br /> +<br /> +<strong>Model Hotel of the World.</strong><br /> +<br /> +It has Double the Accommodation</p> + +<p><i>Of any other house in the City; is thoroughly</i> +FIRE and EARTHQUAKE PROOF, <i>and has +five broad, easy stair-cases and five elevators. +Every room is extra large, light and airy. The +system of ventilation is perfect. A bath and +closet adjoin every room.</i></p> + +<p><strong>Guests Entertained on either the</strong></p> +<p class="right"><strong>American or European Plan.</strong></p> + +<p><i>A restaurant is connected with the hotel and is the +finest in the city. People from the interior of the +State visiting San Francisco, for business or pleasure, +will find the Palace centrally located, as it is +the pleasantest and most economical hotel in the +city.</i></p> + +<p class="right"><strong><i>JOHN SEDGWICK</i></strong>,<br /> +<br /> +Manager.<br /> +</p> + +<p><span class="pagenum"><a name="Page_89" id="Page_89">[Pg 89]</a></span></p> + + +<hr /> + +<p class="center"> +<span class="smcap big">DEMING BROS.</span><br /> +<br /> +<span class="small">Successors to Deming, Palmer & Co.</span><br /> +<br /> +<span class="smcap big">MILLERS and GRAIN DEALERS,</span><br /> +<br /> +PROPRIETORS OF<br /> +<br /> +<span class="smcap big">Capitol Mills,</span><br /> +<br /> +202 & 204 DAVIS STREET,<br /> +<br /> +<span class="smcap">San Francisco</span>.</p> +<p><span class="pagenum"><a name="Page_90" id="Page_90">[Pg 90]</a></span></p> + +<hr /> + +<p class="center"> +<span class="big">E. R. DURKEE & CO'S</span><br /> +<br /> +<span class="smcap big">Standard Aids to Good Cooking.</span><br /> +<br /> +<i><span class="u">Spices and Mustard, Flavoring Extracts, Baking Powder, Salad Dressing, +Celery Salt, Challenge Table Sauce, Curry Powder, +Farina Tapioca, Glutena, Etc.</span></i></p> + +<p>These articles are guaranteed to be absolutely pure; +prepared from the very best materials procurable; and +in all cases to be of strictly full measure and weight. +Do not be satisfied until you have given some one of +them a fair trial. If your regular grocer does not keep +them in stock, he can always get them for you, either +at the address below, or from any Wholesale Grocer.</p> + + +<p class="center"> +<span class="big">THOMAS COTREL, Jr.</span><br /> +405 Front Street, - - San Francisco.<br /> +<span class="small">General Wholesale Agent for the Pacific Coast.</span> +</p> +<p><span class="pagenum"><a name="Page_91" id="Page_91">[Pg 91]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="big">EAGLE<br /> +<span class="smcap">Coffee and Spice</span><br /> +STEAM MILLS,<br /> +<br /> +BERTIN & LEPORI,</span><br /> +<br /> +<span class="small">Manufacturers and Dealers in all kinds of</span><br /> +<br /> +<span class="big">Coffee, Tea and Spices,</span><br /> +<br /> +SOLE MANUFACTURERS OF<br /> +<br /> +<strong>Premium Extract of Coffee,</strong><br /> +<br /> +Eagle Baking Powder, Soda, Saleratus,<br /> +<br /> +SUGAR OF LEMON, ETC.<br /> +<br /> +We Recommend to the Public our Celebrated<br /> +<br /> +<i>JAVA COFFEE</i>.<br /> +<br /> +<strong>536 Commercial St., bet. Sansome and Montgomery,</strong><br /> +<br /> +SAN FRANCISCO, CAL</p> +<p><span class="pagenum"><a name="Page_92" id="Page_92">[Pg 92]</a></span></p> + +<hr /> + +<p class="center"> +<span class="smcap big">B. M. Atchinson & Co.</span><br /> +<br /> +<span class="small">DEALERS IN</span><br /> +<span class="big">BUTTER, CHEESE,</span><br /> +<strong>EGGS, LARD,</strong><br /> +Hams, Bacon, Pickles, Honey and Cranberries.<br /> +<br /> +<strong>Nos. 16, 17, 28 & 30 CENTRE MARKET,</strong></p> +<p class="figleft small">Bet. Kearny and Dupont, Sutter and Post,</p> +<p class="figright small">SAN FRANCISCO.</p> + +<p class="center clear"><strong>Fresh Dairy Butter and Eggs Received Daily.</strong><br /> +<br /> +Orders Called for and Delivered every day Free.<br /> +<br /> +<i>Country Orders and Orders by Telephone promptly attended to.</i><br /> +</p> +<p><span class="pagenum"><a name="Page_93" id="Page_93">[Pg 93]</a></span></p> + +<hr /> + + +<p class="figleft"> +<i>Pioneer Wine House<br /> +Established in 1864.</i></p> + +<p class="figright"><i>Vineyards in Sonoma<br /> +and Los Angeles Cos.</i></p> + +<p class="center clear"> +<i><span class="big">Kohler & Frohling,</span><br /> +<br /> +Growers of and Dealers in<br /> +<br /> +<span class="big">California Wines<br /> +<span style="margin-left: 4em;">and Brandies,</span><br /> +<br /> +626 Montgomery St.</span><br /> +San Francisco.</i></p> + +<p><span class="pagenum"><a name="Page_94" id="Page_94">[Pg 94]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="big">RICHARDS & HARRISON,</span><br /> +<br /> +<i>Cor. Sansome and Sacramento Sts., S. F.</i><br /> +<br /> +<span class="smcap">Agents for ENGLISH GROCERIES.</span><br /> +<br /> +CROSSE & BLACKWELL'S<br /> + +Assorted and Oriental Pickles,<br /> +Fine Lucca Salad Oil,<br /> +Spanish Queen Olives,<br /> +Assorted English Sauces,<br /> +Mushroom and Walnut Catsups,<br /> +Malt and Crystal Vinegars,<br /> +Assorted Jams and Jellies,<br /> +Orange and Lemon Marmalades,<br /> +Citron, Orange and Lemon Peel,<br /> +Potted Meats and Fish,<br /> +Curry Powders and Chutnies,<br /> +Cayenne and Black Peppers,<br /> +Table Salt, in Bags and Glass,<br /> +Dried Herrings and Bloaters,<br /> +Metz Crystalized Fruits,<br /> +Arrowroot, Groats and Barley,<br /> +Christmas Plum Puddings,<br /> +Stilton and Gloucester Cheese.<br /> +<br /> +J. & J. COLMAN'S Double Superfine Mustard.<br /> +<br /> +J. S. FRY & SON'S<br /> +<br /> +Prize Medal Chocolate,<br /> +Homœpathic and Caracas Cocoas.<br /> +<br /> +<br /> +—ALSO—<br /> +<br /> +Liebig Co's Extract of Beef,<br /> +Epps' Homœpathic Cocoa,<br /> +Dr. Wilson's Solidified Cacao,<br /> +Van Houten's Soluble Cocoa,<br /> +Day & Martin's Japan Blacking,<br /> +Phillipp's Dandelion Coffee,<br /> +Cox & Nelson's Gelatines,<br /> +Indian Chutnies and Delicies,<br /> +Fine Lucca Oil in Tins.<br /> +<br /> +<br /> +<span class="smcap big">Cup and Saucer Japanese Uncolored Tea.</span><br /> +<br /> +Neither Colored, Loaded, Scented or Doctored.<br /> +Each Pound Paper Containing a Handsome Hand-Made and Painted Cup and Saucer. +</p> +<p><span class="pagenum"><a name="Page_95" id="Page_95">[Pg 95]</a></span></p> + + +<hr /> + +<p class="center"> +<span class="big">ROBERT F. BUNKER,</span><br /> +<br /> +<span class="small">Curer and Dealer in California Sugar-Cured</span><br /> +<br /> +<span class="big">HAMS, BACON,</span><br /> +PORK, LARD, SMOKED TONGUES,<br /> +BEEF, SAUSAGES, ETC.<br /> +<span class="smcap big">CLUB SAUSAGES a specialty.</span><br /> +<br /> +Agent for H. M. DUPEE & CO'S<br /> +<br /> +CHICAGO HAMS AND BACON.<br /> +<br /> +<span class="smcap">74 & 75 California Market, San Francisco.</span><br /> +<br /> +Packing House, Brannan Street, Bet Fifth and Sixth.</p> + +<p><span class="pagenum"><a name="Page_96" id="Page_96">[Pg 96]</a></span></p> + +<hr /> + +<p class="center"> +<span class="big">EDOUART'S<br /> +<strong>ART GALLERY,</strong><br /> +No. 6 TURK STREET,</span><br /> +<br /> +<span class="small">Junction of Mason and Market,</span><br /> +SAN FRANCISCO.<br /> +<br /> +Enlargements from old pictures, whether Daguerreotype +or Card, worked up in Crayon, India Ink +or Colors, at greatly reduced rates.</p> + +<p class="center"><span class="smcap">Perfect Satisfaction Warranted in All Cases.</span><br /> +<br /> +TAKE THE ELEVATOR.—Elevator runs on Sundays from 9 to 4.</p> +<p><span class="pagenum"><a name="Page_97" id="Page_97">[Pg 97]</a></span></p> + +<hr /> + +<p class="center"> +<span class="big">E. R. PERRIN'S<br /> +Quaker Dairy.</span><br /> +<br /> +First-Class Restaurant for Ladies and Gentlemen.<br /> +<br /> +The Oldest Established and Best Quaker Dairy<br /> +on the Pacific Coast.<br /> +<br /> +<span class="smcap">114 Sutter Street</span>,<br /> +Bet. Kearny and Montgomery, SAN FRANCISCO.<br /> +<br /> +<span class="smcap">E. R. PERRIN, Proprietor.</span></p> +<p><span class="pagenum"><a name="Page_98" id="Page_98">[Pg 98]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="big">ARABIAN<br /> +COFFEE<br /> +MILLS,<br /> +<br /> +HILLS BROS.</span><br /> +<br /> +JOBBERS IN<br /> +COFFEE, TEAS AND SPICES,<br /> +Office and Mills, 12 Fourth Street,<br /> +SAN FRANCISCO.<br /> +</p> + +<hr /> + + +<p class="center"> +<span class="big">EMIL A. ENGELBERG,</span><br /> +<br /> +German Bakery & Confectionery<br /> +<i>No. 416 Kearny Street</i>,<br /> +<i>Bet. California & Pine Sts.</i> SAN FRANCISCO.<br /> +</p><p><span class="pagenum"><a name="Page_99" id="Page_99">[Pg 99]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="big"><i>A. W. Fink</i>,</span><br /> +<br /> +DEALER IN<br /> +<span class="big"><strong>Butter, Cheese, Eggs,</strong></span><br /> +<br /> +<strong>PACIFIC HONEY DEPOT,</strong><br /> +<br /> +Nos. 50 and 51 Washington Market,<br /> +SAN FRANCISCO.<br /> +<br /> +<span class="smcap">Wild Game and Poultry</span><br /> +<strong><i>SOLD ON COMMISSION.</i></strong><br /> +<br /> +<i>SOLE AGENT FOR</i><br /> +<span class="big"><i>L. K. BALDWIN'S DAIRY BUTTER.</i></span> +</p><p><span class="pagenum"><a name="Page_100" id="Page_100">[Pg 100]</a></span></p> + +<hr /> + + +<p class="figleft">J. GUNDLACH.</p> +<p class="figright">C. BUNDSCHU.</p> +<p class="center clear"> +<span class="big">J. GUNDLACH & CO.</span><br /> +GENERAL DEALERS IN<br /> +<br /> +<span class="big">California<br /> +Wines and<br /> +Brandies</span><br /> +<br /> +<strong>Cor. Market and Second Sts. San Francisco.</strong><br /> +<br /> +<i>VINE GROWERS & DISTILLERS</i><br /> +OF<br /> +<span class="big">Gundlach's Cognac Brandy.</span><br /> +<br /> +<i>Gutedel, Riesling, Traminer, Hock, Zinfandel, +Malvoisier, Burgundy, Tokay, Angelica, +Muscat, Madeira, Etc., Etc.</i></p> +<p><span class="pagenum"><a name="Page_101" id="Page_101">[Pg 101]</a></span></p> + +<hr /> + +<p class="center"> +<span class="smcap big">Lebenbaum, Goldberg & Bowen</span>,<br /> +<br /> +<span class="small">SUCCESSORS TO</span><br /> +BOWEN BROS.<br /> +<br /> +<strong>Importers, Wholesale and Retail</strong><br /> +<br /> +<span class="big">GROCERS,</span><br /> +<br /> +—AND—<br /> +<br /> +Wine Merchants,<br /> +<br /> +Nos. 430 and 432 PINE STREET,<br /> +SAN FRANCISCO.<br /> +</p><p><span class="pagenum"><a name="Page_102" id="Page_102">[Pg 102]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="big">WOMEN'S<br /> +Co-operative Printing Office.</span><br /> +<br /> +<i>Mrs. L. S. Richmonds & Son</i><br /> +<span class="small">PROPRIETORS.</span><br /> +<br /> +420, 424 & 430 Montgomery St., (upper Floor,)<br /> +<span class="small">(ELEVATOR ENTRANCE, 424.)</span><br /> +<i>SAN FRANCISCO, CAL.</i></p> + +<div style="max-width: 20em;" class="figcenter"><p>Commercial Printing,</p> +<p style="margin-left:5em">Book Binding,</p> +<p style="margin-right:5em" class="right">Paper Ruling and</p> +<p class="right">Society Work</p> +</div> + +<p class="center"><i>Of all descriptions done at the above address.</i><br /> +<br /> +Please give us a call if you are in need of Good +Work and Fair Dealing is an +object to you.</p> +<p><span class="pagenum"><a name="Page_103" id="Page_103">[Pg 103]</a></span></p> + +<hr /> + +<p class="center"><span class="smcap big">W. W. Montague & Co.</span><br /> +<br /> +<span class="big">FRENCH RANGES,</span><br /> +<br /> +ALL SIZES FOR<br /> +<span class="big"><i>Hotels, Boarding Houses,</i><br /> +RESTAURANTS AND FAMILIES.</span><br /> +<br /> +Chief Emporium on the Pacific Coast for<br /> +<span class="big">Granite and Agate Iron-Ware</span><br /> +—AND—<br /> +POLISHED IRON-WARE.<br /> +<br /> +<span class="small">MANUFACTURERS OF</span><br /> +<span class="big"><i>Plain, Japanned <span class="small">AND</span> Stamped</i><br /> +<i>TINWARE.</i></span><br /> +<br /> +<i>Everything Required to Fit up a Kitchen Complete.</i><br /> +<br /> +<strong>Nos. 309 to 317 MARKET STREET,</strong><br /> +SAN FRANCISCO, CAL.</p> +<p><span class="pagenum"><a name="Page_104" id="Page_104">[Pg 104]</a></span></p> + +<hr /> + + +<p class="center"> +<span class="big">MARK SHELDON,</span><br /> +<span class="small">Wholesale Dealer in</span><br /> +<span class="big">Sewing Machines and Supplies,</span><br /> +<br /> +<span class="small"><strong>GENERAL AGENT FOR THE</strong></span></p> + +<table summary="advertisment"> +<tr><td>"New Davis,"<br /> +"New Howe,"<br /> +"Household,"<br /> +"Queen," and<br /> +"June Singer,"</td> + +<td class="bb bt br"> + +</td> + +<td> +FAMILY<br /> +SEWING<br /> +MACHINES. +</td> +</tr> +</table> + +<p class="clear center">HOWE "A," "B," "C," and "D"<br /> +<br /> +<span class="small">—AND—</span><br /> +<br /> +Davis Manufacturing Machines,<br /> +NATIONAL NEEDLE COMPANY,<br /> +EXCELSIOR NEEDLE COMPANY,<br /> +"Excelsior" Sewing Machine Oil,<br /> +"Magic" Plaiting Boards, "Acme" Oil-Can Holders, Etc.<br /> +<br /> +ATTACHMENTS AND PARTS FOR ALL MACHINES.<br /> +<br /> +<span class="smcap">Nos. 9, 11 and 13 First Street</span>,<br /> +San Francisco, Cal.<br /> +</p> + + + + + + + + +<pre> + + + + + +End of Project Gutenberg's Clayton's Quaker Cook-Book, by H. J. Clayton + +*** END OF THIS PROJECT GUTENBERG EBOOK CLAYTON'S QUAKER COOK-BOOK *** + +***** This file should be named 38823-h.htm or 38823-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/8/8/2/38823/ + +Produced by Jason Isbell, Julia Miller and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive/American Libraries.) + + +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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