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+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: ASCII
+
+*** 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.)
+
+
+
+
+
+[Illustration: H. J. Clayton]
+
+CLAYTON'S
+
+Quaker Cook-Book,
+
+BEING A
+
+PRACTICAL TREATISE ON THE CULINARY ART
+
+ADAPTED TO THE TASTES AND WANTS
+
+OF ALL CLASSES.
+
+ 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.
+
+--BY--
+
+[Illustration: H. J. Clayton]
+
+San Francisco:
+WOMEN'S CO-OPERATIVE PRINTING OFFICE.
+1883.
+
+Copyrighted according to Act of Congress, A. D. 1883, by H. J. Clayton.
+
+
+
+
+PREFACE.
+
+
+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.
+
+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.
+
+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."
+
+
+
+
+INTRODUCTORY.
+
+
+A Brief History of the Culinary Art, and its Principal Methods.
+
+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."
+
+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.
+
+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.
+
+Broiling, 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.
+
+Roasting 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
+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.
+
+Baking 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.
+
+Boiling 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.
+
+Stewing 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.
+
+
+An Explanatory Word in Conclusion.
+
+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 recommendation
+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.
+
+
+
+
+INDEX.
+
+
+ Soups.
+
+ Stock 1
+
+ General Directions for making Soup 2
+
+ Calf's-Head Soup 3
+
+ Ox-Tail Soup 3
+
+ Okra Soup 3
+
+ Chicken Gumbo 4
+
+ Fresh Oyster Soup 4
+
+ Fish Chowder 5
+
+ Clam Soup 5
+
+ Clam Chowder 6
+
+ Bean Soup 6
+
+ Dry Split-Pea Soup 6
+
+ Tomato Soup 7
+
+ Celery Soup 7
+
+ Pepper-Pot 8
+
+ Egg-Balls for Soup 8
+
+ Nudels 8
+
+
+ Fish.
+
+ Boiled Fish 9
+
+ Fried Fish 10
+
+ Broiling Fish 10
+
+ Fried Oysters 10
+
+ Oysters in Batter 10
+
+ Oyster Patties 11
+
+ Stewed Lobsters or Crabs 11
+
+
+ Roast, Boiled, Baked, Broiled and Fried.
+
+ Retaining the Juices in Cooking Meats 12
+
+ Roast Pig 13
+
+ To Roast Turkeys and Chickens 13
+
+ Roasting Beef 15
+
+ A good way to Roast a Leg of Mutton 15
+
+ Clayton's Mode of Cooking Canvas-Back Ducks 15
+
+ Clayton's Mode of Cooking California Quail or Young Chickens 16
+
+ To Cook Boned Turkey 17
+
+ To Bone a Turkey 18
+
+ To Cook Ducks or Chickens, Louisiana Style 18
+
+ Breast of Lamb and Chicken, Breaded 19
+
+ Scrapple or Haggis Loaf 19
+
+ Pig's-Feet and Hocks 20
+
+ To Cook a Steak California Style, 1849-50 21
+
+ A Good Way to Cook a Ham 21
+
+ Beefsteak Broiled 21
+
+ Beefsteak with Onions 22
+
+ Corned-Beef and how to Cook it 22
+
+ Spiced Veal 22
+
+ Calves' Liver with Bacon 23
+
+ Calves' or Lambs' Liver Fried 23
+
+ Spiced Beef 23
+
+
+ Stews, Salads, and Salad-Dressing.
+
+ Terrapin Stew 24
+
+ Stewed Chicken Cottage Style 25
+
+ Stewed Tripe 25
+
+ Chicken-Salad 25
+
+ Clayton's Celebrated California Salad Dressing 26
+
+ Salad Flavoring 27
+
+
+ Eggs and Omelettes.
+
+ Boiling Eggs 27
+
+ Scrambled Eggs 27
+
+ To Fry Eggs 28
+
+ Oyster Omelette 28
+
+ Ham Omelette 28
+
+ Cream Omelette 28
+
+ Spanish Omelette 29
+
+ Omelette for Dessert 29
+
+
+ Vegetables.
+
+ Beans, Baked [See Bean Soup] 6
+
+ Baked Tomatoes 30
+
+ Raw Tomatoes 30
+
+ Cucumbers 30
+
+ Boiled Cabbage 30
+
+ To Cook Cauliflower 31
+
+ To Cook Young Green Peas 31
+
+ A Good Way to Cook Beets 31
+
+ Mashed Potatoes and Turnips 32
+
+ Boiled Onions 32
+
+ Stewed Corn 32
+
+ Stewed Corn and Tomatoes 32
+
+ Succotash 33
+
+ Saratoga Fried Potatoes 33
+
+ Salsify or Oyster-Plant 34
+
+ Egg-Plant 34
+
+ To Boil Green Corn 35
+
+ Boiled Rice 35
+
+ Stewed Okra 35
+
+
+ Bread, Cakes, Pies, Puddings and Pastry.
+ Solid and Liquid Sauce.
+
+ Quick Bread 36
+
+ Quick Muffins 36
+
+ Brown Bread 36
+
+ Graham Rolls 36
+
+ Mississippi Corn-Bread 37
+
+ Nice Light Biscuit 37
+
+ Clayton's Corn-Bread 37
+
+ Johnny Cake 37
+
+ Sweet Potato Pone 38
+
+ Ginger Bread 38
+
+ Molasses Ginger Bread 38
+
+ Quaker Cake 38
+
+ Pound Cake 38
+
+ Chocolate Cake.--Jelly Cake 38
+
+ Currant Cake 39
+
+ Cream Cup-Cake 39
+
+ Jumbles 39
+
+ Sweet Cake 39
+
+ Sponge Cake 40
+
+ Ginger Snaps 40
+
+ A Nice Cake 40
+
+ Icing for Cake 40
+
+ Chocolate Icing 41
+
+ Lemon Pie 41
+
+ English Plum Pudding 42
+
+ Baked Apple Pudding 42
+
+ Bread Pudding 42
+
+ Baked Corn-Meal Pudding 42
+
+ Corn-Starch Pudding 43
+
+ Delmonico's Pudding 43
+
+ Peach Ice-Cream 43
+
+ Apple Snow 44
+
+ Strawberry Sauce 44
+
+ Farina Pudding 44
+
+ Snow Pudding 45
+
+ Fruit Pudding 45
+
+ Charlotte-a-Russe 46
+
+ Solid Sauce 46
+
+ Liquid Sauce 46
+
+ Currant or Grape Jelly 46
+
+ Calf's Foot Jelly 47
+
+ Ice Cream 47
+
+ Orange Ice 48
+
+ Lemon Jelly 48
+
+ Wine Jelly 48
+
+ Peach Jelly 48
+
+ Roman Punch 49
+
+
+ Miscellaneous.
+
+ Butter and Butter-Making 49
+
+ A Word of Advice to Hotel and Restaurant Cooks 51
+
+ Clayton's California Golden Coffee 53
+
+ The very Best Way to Make Chocolate 54
+
+ Old Virginia Egg-Nogg 55
+
+ Clayton's Popular Sandwich Paste 55
+
+ Welsh Rabbit 56
+
+ Delicate Waffles 57
+
+ Force-Meat Balls 57
+
+ Beef Tea 57
+
+ Crab Sandwich 58
+
+ Pork.--The kind to Select, and the best Mode of Curing 58
+
+ Lard, Home-Made 59
+
+ Sausage, New Jersey 60
+
+ Pot-Pie 60
+
+ Curried Crab 61
+
+ To Toast Bread 61
+
+ Cream Toast 61
+
+ Fritters 61
+
+ Hash 62
+
+ Hashed Potato with Eggs 62
+
+ Macaroni, Baked 62
+
+ Drawn Butter 63
+
+ Spiced Currants 63
+
+ Canning Fruits.--Best Mode of 63
+
+ Quinces, Preparing for Canning or Preserving 64
+
+ Clayton's Monmouth Sauce 65
+
+ Mustard.--To Prepare for the Table 65
+
+ Mint Sauce 65
+
+ Eggs ought never be Poached 66
+
+ Sunny-Side Roast 66
+
+ Clayton's Spanish Omelette 66
+
+ Plain Omelette 67
+
+ Clam Fritters 67
+
+ Fried Tripe 67
+
+ Ringed Potatoes 67
+
+ New Potatoes, Boiled 67
+
+ Fried Tomatoes 68
+
+ Squash and Corn.--Spanish Style 68
+
+ Pickles 68
+
+ Nice Picklette 69
+
+ Pickled Tripe 69
+
+ To Cook Grouse or Prairie Chicken 69
+
+ Brains and Sweet-Bread 70
+
+ Stewed Spare-Ribs of Pork 70
+
+ Broiled Oysters 71
+
+ Pumpkin or Squash Custard 71
+
+ Fig Pudding 71
+
+ Fried Apples 72
+
+ Clayton's Oyster Stew 72
+
+ Boiled Celery 72
+
+ Selecting Meats 72
+
+ Rice Pudding.--Rebecca Jackson's 73
+
+ Bread and Butter Pudding 73
+
+ Codfish Cakes 73
+
+ Pickled Grapes 74
+
+ Forced Tomatoes 74
+
+ Broiled Flounders or Smelts 74
+
+ Onions 75
+
+ Singeing Fowls 75
+
+ Taste and Flavor.--Secret Tests of 75
+
+ Ware for Ranges.--How to Choose 76
+
+ Herbs.--Drying for Seasoning 76
+
+ Roaches, Flies and Ants.--How to Destroy 76
+
+ Tinware.--To Clean 77
+
+ Iron Rust 77
+
+ Mildew 77
+
+ Oysters Roasted on Chafing-Dish 77
+
+ Cod-Fish, Family Style 77
+
+ Cod-Fish, Philadelphia Style 78
+
+
+ Advertisements.
+
+ Jersey Farm Dairy 81
+
+ W. T. Coleman & Co., Royal Baking Powder 82
+
+ Quade & Straut, Choice Family Groceries 83
+
+ J. H. McMenomy, Beef, Mutton, Veal 83
+
+ Arpad Haraszthy & Co., California Wines and Brandies 84
+
+ Will & Finck, Cutlers 85
+
+ Wilton & Cortelyou, Dairy Produce 86
+
+ John Bayle, Tripe, Calves' Heads, Feet 87
+
+ Palace Hotel, John Sedgwick, Manager 88
+
+ Deming Bros., Millers and Grain Dealers 89
+
+ E. R. Durkee & Co's Standard Aids to Good Cooking 90
+
+ Berlin & Lepori, Coffee, Tea and Spices 91
+
+ B. M. Atchinson & Co. Butter, Cheese, Eggs, Lard 92
+
+ Kohler & Frohling, California Wines and Brandies 93
+
+ Richards & Harrison, Agents for English Groceries 94
+
+ Robert F. Bunker, Hams, Bacon 95
+
+ Edouart's Art Gallery 96
+
+ E. R. Perrin's Quaker Dairy 97
+
+ Hills Bros., Coffee, Teas and Spices 98
+
+ Emil A. Engelberg, German Bakery & Confectionery 98
+
+ A. W. Fink, Butter, Cheese, Eggs 99
+
+ J. Gundlach & Co., California Wines and Brandies 100
+
+ Lebenbaum, Goldberg & Bowen, Grocers 101
+
+ Women's Co-operative Printing Office 102
+
+ W. W. Montague & Co., French Ranges 103
+
+ Mark Sheldon, Sewing Machines and Supplies 104
+
+[Illustration]
+
+
+
+
+CLAYTON'S
+
+Quaker Cook-Book.
+
+
+
+
+SOUPS.
+
+
+Stock.
+
+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 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.
+
+
+General Directions for Making Soup.
+
+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.
+
+
+Calves'-Head Soup.
+
+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.
+
+[Turtle soup may be made in the same manner.]
+
+
+Ox-Tail Soup.
+
+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.
+
+
+Okra Soup.
+
+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 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.
+
+
+Chicken Gumbo.
+
+[Mrs. E. A. Wilburn's Recipe.]
+
+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 1-1/2
+pounds of green okra, or if the dry is used, 1/2 pound is sufficient,
+which cut up fine and add to this stock while boiling; next add 1-1/2
+pounds of ripe tomatoes, peeled and chopped fine, adding also 1/2 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.
+
+
+Fresh Oyster Soup.
+
+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
+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.
+
+
+Fish Chowder.
+
+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.
+
+[Clam Chowder may be made according to the foregoing formula,
+substituting 3 pints of clams for the fish.]
+
+
+Clam Soup.
+
+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.
+
+
+Clam Chowder.
+
+One hundred small clams chopped fine; 1/2 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.
+
+
+Baked Beans and Bean Soup.
+
+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 1-1/2 pounds beef soup-meat and 1/2 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.
+
+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.
+
+
+Dry Split-Pea Soup.
+
+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 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.
+
+
+Tomato Soup.
+
+To one gallon good beef stock add 1-1/2 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 1/2 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.
+
+
+Celery Soup.
+
+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.
+
+
+Pepper-Pot.
+
+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.
+
+This soup was popular in the Quaker City fifty years ago, and has never
+decreased in favor among the intelligent inhabitants.
+
+
+Egg-Balls for Soup.
+
+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.
+
+
+Nudels.
+
+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.
+
+
+
+
+FISH.
+
+
+Fish.
+
+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.
+
+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."
+
+
+Boiled Fish.
+
+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.
+
+
+Fried Fish.
+
+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.
+
+
+Broiling Fish.
+
+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.
+
+
+Fried Oysters.
+
+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.
+
+
+Oysters in Batter.
+
+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.
+
+
+Oyster Patties.
+
+Roll good puff-paste quite thin--and cut in round pieces 3-1/2 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.
+
+
+Stewed Lobsters or Crabs.
+
+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.
+
+
+
+
+Roast, Boiled, Baked, Broiled and Fried.
+
+
+Retaining the Juices in Cooking Meats.
+
+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 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.
+
+
+Roast Pig.
+
+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.
+
+
+To Roast Turkeys and Chickens.
+
+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 gizzards 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.
+
+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.
+
+
+Roasting Beef.
+
+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.
+
+
+A Good Way to Roast a Leg of Mutton.
+
+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.
+
+
+Clayton's Mode of Cooking Canvas-back Ducks.
+
+That most delicately flavored wild fowl, the canvas-back duck, to be
+properly cooked, should be prepared in the following style:
+
+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.
+
+
+Clayton's Mode of Cooking California Quail, or Young Chickens.
+
+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 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.
+
+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.
+
+
+To Cook Boned Turkey.
+
+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.
+
+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 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.
+
+
+To Bone a Turkey.
+
+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.
+
+Chickens may be boned in the same manner.
+
+
+To Cook Ducks or Chickens, Louisiana Style.
+
+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; carefully 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.
+
+
+Breast of Lamb and Chicken, Breaded.
+
+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.
+
+[The liquid used in boiling the chicken will make any kind of rich soup
+for dinner.]
+
+
+Scrapple, or Haggis Loaf.
+
+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 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
+1-1/2 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.
+
+[A small hog's head or veal is equally good for the preparation of this
+dish, which will be found a fine relish.]
+
+
+Pigs' Feet and Hocks.
+
+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.
+
+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.
+
+
+To Cook a Steak California Style of 1849-'50.
+
+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.
+
+
+A Good Way to Cook a Ham.
+
+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.
+
+
+Beefsteak Broiled.
+
+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 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.
+
+
+Beefsteak with Onions.
+
+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.
+
+
+Corned Beef, and How to Cook It.
+
+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.
+
+[Beef tongues should be cooked in the same way, after laying in salt or
+strong pickle from twenty-four to thirty-six hours.]
+
+
+Spiced Veal.
+
+Take three pounds lean veal, parboiled, and one-fourth pound salt pork,
+each chopped fine; six soft crackers pounded; 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.
+
+
+Calves' Liver with Bacon.
+
+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.
+
+
+Calves' or Lambs' Liver Fried.
+
+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.
+
+
+Spiced Beef.
+
+Take 3-1/2 pounds lean beef chopped small; six soda crackers rolled
+fine; 3 eggs well beaten; 4 tablespoonfuls sweet cream; butter size of
+an egg; 1-1/2 tablespoonfuls salt, and one of pepper. Mix thoroughly,
+make into a loaf, and bake two hours, basting as you would roast beef.
+
+
+Fried Oysters.
+
+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.
+
+
+
+
+STEWS, SALADS and SALAD DRESSING.
+
+
+Terrapin Stew.
+
+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.
+
+
+Stewed Chicken, Cottage Style, with White Gravy.
+
+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.
+
+
+Stewed Tripe.
+
+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.
+
+
+Chicken Salad.
+
+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 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.
+
+
+Clayton's Celebrated California Salad Dressing.
+
+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.
+
+
+Salad Flavoring.
+
+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.
+
+
+
+
+Eggs and Omelettes.
+
+
+Boiling Eggs.
+
+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.
+
+For soft boiled, three, and for medium, four minutes only, are
+necessary.
+
+
+Scrambled Eggs.
+
+Beat well three eggs, with two tablespoonfuls of cream or milk; add salt
+and pepper; put in the pan a lump of fresh butter, 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.
+
+
+To Fry Eggs.
+
+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.
+
+
+Oyster Omelette.
+
+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.
+
+
+Ham Omelette.
+
+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.
+
+
+Cream Omelette.
+
+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 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.
+
+
+Spanish Omelette.
+
+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.
+
+
+Omelette for Dessert.
+
+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.
+
+
+
+
+VEGETABLES.
+
+
+Baked Tomatoes.
+
+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.
+
+
+Raw Tomatoes.
+
+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.
+
+
+Cucumbers.
+
+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.
+
+
+Boiled Cabbage.
+
+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 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.
+
+
+To Cook Cauliflower.
+
+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.
+
+(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.)
+
+
+To Cook Young Green Peas.
+
+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.
+
+
+A Good Way to Cook Beets.
+
+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.
+
+
+Mashed Potatoes and Turnips.
+
+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.
+
+
+Boiled Onions.
+
+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.
+
+[All the foregoing are desirable additions to roast turkey and chicken.]
+
+
+Stewed Corn.
+
+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.
+
+
+Stewed Corn and Tomatoes.
+
+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.
+
+
+Succotash.
+
+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.
+
+
+Saratoga Fried Potatoes.
+
+The mode of preparing the world-renowned Saratoga fried potatoes is no
+longer a secret. It is as follows:
+
+Peel eight good-sized potatoes; slice very thin; use slicing-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.
+
+[If preferred, cut the potatoes in bits an inch in length, and of the
+same width, treating as above.]
+
+
+Salsify or Oyster Plant.
+
+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.
+
+
+Egg Plant.
+
+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 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.
+
+
+To Boil Green Corn.
+
+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.
+
+
+Boiled Rice.
+
+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.
+
+[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.]
+
+
+Stewed Okra.
+
+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.
+
+
+
+
+Bread, Cakes, Pies, Puddings and Pastry.
+
+SOLID AND LIQUID SAUCES.
+
+
+Quick Bread.
+
+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.
+
+
+Quick Muffins.
+
+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.
+
+
+Brown Bread.
+
+3 cups of yellow corn-meal, 1 cup flour, 2 sweet, and 1/2 cup sour milk,
+with 1/2 cup syrup, 1 teaspoonful soda, and a little salt. Bake 4 hours.
+
+
+Graham Rolls.
+
+Two cups graham and 1 of white flour, 1/2 cup of yeast or 1/3 cake
+compressed yeast, 2 teaspoonfuls sugar; mix with warm milk or water, and
+let stand upon range until light.
+
+
+Mississippi River Corn-Bread.
+
+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.
+
+
+Nice Light Biscuit.
+
+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.
+
+
+Clayton's Corn-Bread.
+
+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.
+
+
+Johnny Cake.
+
+Two spoonfuls of melted butter, 1 egg, well beaten, 2 teaspoonfuls
+baking powder, 2 cups milk, 1/2 cup sugar or syrup, 2 cups each,
+corn-meal and flour. Bake in a moderate oven until brown.
+
+
+Sweet Potato Pone.
+
+One large sweet potato grated, 1 cup yellow Indian meal, 2 eggs, 1
+tablespoonful butter, 1/2 cup molasses, 1/2 cup sugar, salt and spice to
+taste; add sufficient milk to make the usual thickness of cake.
+
+
+Ginger-Bread.
+
+One pint molasses, 1/2 pint of sour milk, 2 teaspoonfuls ginger, 1
+teacup butter, 1 teaspoonful soda, 2 eggs--salt.
+
+
+Molasses Ginger Bread.
+
+One cup syrup, 1/2 cup sugar, 1/2 cup sweet milk, 2 tablespoonfuls
+vinegar, 1/2 cup shortening; flour to make moderately thick, and large
+teaspoonful baking powder.
+
+
+Quaker Cake.
+
+One cup butter, 3 teaspoonfuls ginger, 5 flour, 1/2 cup cider or any
+spirits, 4 eggs, and a teaspoonful of saleratus, dissolved in a teacup
+of sweet milk.
+
+
+Pound Cake.
+
+One cup sugar, 1/2 cup best butter, 1/2 cup of rich milk or cream, 3
+eggs, well beaten, 1-1/2 cups flour, 1 large teaspoonful baking powder,
+and a teaspoonful ground nutmeg; and beat the whole thoroughly before
+baking.
+
+
+Chocolate Cake.--Jelly Cake.
+
+Two cups sugar, 1 cup butter, the yolks of 5 eggs, and whites of 2, 1
+cup pure milk, 3-1/2 cups flour, 1 teaspoonful cream of tartar, 1/2
+teaspoonful bi-carbonate soda, and stir thoroughly before baking.
+
+The following is the mixture for filling.
+
+Whites of 3 eggs, 1-1/2 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.
+
+[Jelly cake may be made the same way, using jelly instead of chocolate.]
+
+
+Currant Cake.
+
+Three eggs, 2 cups sugar, 1 butter, 1 milk, 1/2 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.
+
+
+Cream Cup-Cake.
+
+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.
+
+
+Jumbles.
+
+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.
+
+
+Sweet Cake.
+
+One cup of sugar, 1 cup sour cream, 1 cup butter, 1 egg, 1/2 teaspoonful
+soda, 1/2 nutmeg grated fine, flour enough to make a stiff batter. Bake
+in a slow oven.
+
+
+Sponge Cake.
+
+Five eggs, 2 cups sugar, 2 cups flour, 1/2 teacup cold water; mix well
+and bake quickly.
+
+
+Ginger Snaps.
+
+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.
+
+
+A Nice Cake.
+
+One quart flour, 4 eggs, 1/2 cup butter, 1/2 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.
+
+
+Icing for Cake.
+
+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:
+
+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 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.
+
+
+Chocolate Icing.
+
+Quarter of a cake of chocolate grated, 1/2 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.
+
+
+Lemon Pie.
+
+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.
+
+
+English Plum Pudding.
+
+Three cups flour; 2 eggs; 1 cup milk; 1/2 cup brandy; 1 nutmeg; a
+teaspoonful of salt; 5 teaspoonfuls baking powder; 1/2 pound currants;
+1/2 pound raisins, stoned and chopped fine; 1/2 pound suet chopped fine;
+1 cup sugar. Boil three hours.
+
+
+Baked Apple Pudding.
+
+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.
+
+
+Bread Pudding.
+
+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.
+
+
+Baked Corn-Meal Pudding.
+
+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.
+
+
+Corn-Starch Pudding (Baked).
+
+Four tablespoonfuls corn-starch; 1 quart of milk; 2 eggs; 3/4 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.
+
+
+Delmonico Pudding.
+
+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; 1/2 teaspoonful vanilla; put on top, and let
+brown.
+
+
+Peach Ice-Cream.
+
+Pare and cut in pieces 1 dozen peaches, or more, if desired, and boil
+with 1/2 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.
+
+
+Apple Snow.
+
+Reduce half a dozen apples to a pulp; press them through a sieve; add
+1/2 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.
+
+
+Strawberry Sauce.
+
+A delicious sauce for baked pudding: Beat 1/2 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.
+
+
+Ambrosia.
+
+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.
+
+
+Farina Pudding.
+
+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.
+
+
+Baked Corn-Meal Pudding.
+
+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;
+2/3 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.
+
+
+Snow Pudding.
+
+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 1/4 pint of water and let stand for 2 hours; then add
+1/4 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.
+
+For a similar custard; add 5 eggs, well beaten in a dish, with 5
+tablespoonfuls white sugar.
+
+
+Fruit Pudding.
+
+One quart of flour, 2 teaspoonfuls yeast powder, a little salt, 1 cup
+suet chopped fine, or a 1/4 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.
+
+
+Charlotte-a-Russe.
+
+Take 1 pint rich milk, 1/2 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.
+
+
+Solid Sauce.
+
+Work well into 1/2 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.
+
+
+Liquid Sauce.
+
+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.
+
+
+Currant, or Grape Jelly.
+
+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 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.
+
+
+Calves' Foot Jelly.
+
+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.
+
+
+Ice-Cream.
+
+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:
+
+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 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.
+
+
+Orange-Ice.
+
+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.
+
+
+Lemon Jelly.
+
+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.
+
+
+Wine Jelly.
+
+One box Cox's gelatine, dissolved in a little warm water; add a large
+goblet sherry wine, and 1-1/2 pints of boiling water; sweeten highly and
+boil briskly. To be eaten with cream.
+
+
+Peach Jelly.
+
+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.
+
+
+Roman Punch.
+
+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.
+
+
+
+
+MISCELLANEOUS.
+
+
+Butter and Butter-Making.
+
+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.
+
+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.
+
+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."
+
+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 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.
+
+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.
+
+
+A Word of Advice to Hotel and Restaurant Cooks.
+
+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 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.
+
+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 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.
+
+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.
+
+
+Clayton's California Golden Coffee.
+
+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 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.
+
+[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.]
+
+
+The Very Best Way to Make Chocolate.
+
+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.
+
+[Good Cocoa is made in the same manner.]
+
+
+Old Virginia Egg-Nog.
+
+Two dozen fresh eggs; 1 gallon rich milk; 1-1/2 pounds powdered sugar; 2
+pints cognac brandy, or Santa Cruz rum--or 1/2 pint cognac and 1/2 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.
+
+
+Clayton's Popular Sandwich Paste.
+
+Take 2 pounds of Whittaker's Star ham, in small pieces--2/3 lean and 1/3
+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 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.
+
+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.
+
+[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.]
+
+
+Welsh Rabbit.
+
+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 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.
+
+
+Delicate Waffles.
+
+Take 1/2 pound butter; 1/2 pound fine sugar; 9 eggs; 3 pints of milk;
+1-1/2 ounces of best baking powder, and 2-1/4 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.
+
+
+Force-Meat Balls.
+
+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.
+
+
+Beef-Tea.
+
+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.
+
+
+Crab Sandwich.
+
+Put 1/2 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.
+
+
+Something about Pork.--The Kind to Select, and Best Mode of Curing.
+
+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 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.
+
+
+Home-Made Lard.
+
+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 evaporated 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.
+
+[In frying lard keep a careful watch and see that it does not scorch.]
+
+
+New Jersey Sausage.
+
+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.
+
+
+Pot-Pie.
+
+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, 1/4 pound butter or sweet lard, and
+a little salt; mix with milk or water into a soft dough; roll 1/2 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.
+
+
+Curried Crab.
+
+Put into a saucepan 1/4 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.
+
+
+To Toast Bread.
+
+Cut bread in slices 1/2 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.
+
+
+Cream Toast.
+
+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.
+
+
+Fritters.
+
+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.
+
+
+Hash.
+
+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.
+
+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.
+
+
+Hashed Potatoes with Eggs.
+
+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.
+
+
+Baked Macaroni.
+
+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, 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.
+
+For stewed macaroni omit the baking and the cheese, if you like.
+
+
+Drawn-Butter.
+
+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.
+
+
+Spiced Currants.
+
+Two boxes of currants, washed and stemmed; 3 pounds sugar, 1
+tablespoonful allspice, 1 tablespoonful of cloves, 1 tablespoonful
+cinnamon; boil half-an-hour.
+
+
+The Best Method of Canning Fruits.
+
+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 _New York Graphic_ of August 15, 1883:
+
+"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."
+
+
+Preparing Quinces for Canning or Preserving.
+
+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.
+
+
+Clayton's Monmouth Sauce.
+
+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 1/2 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.
+
+
+To Prepare Mustard for the Table.
+
+Take 1/2 pound best mustard and enough wine vinegar, mixed with 1/3
+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.
+
+[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.]
+
+
+Mint Sauce.
+
+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.
+
+
+Eggs Ought Never be Poached.
+
+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.
+
+
+Sunnyside Roast.
+
+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.
+
+
+Clayton's Spanish Omelette.
+
+Chop into dice 1/4 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.
+
+
+Plain Omelette.
+
+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.
+
+
+Clam Fritters.
+
+Sift into an earthen dish 3 spoonfuls flour and 1/2 teaspoonful baking
+powder; add to this a little of the clam juice, 1/2 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.
+
+
+Fried Tripe.
+
+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.
+
+
+Ringed Potatoes.
+
+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.
+
+
+New Potatoes Boiled.
+
+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 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.
+
+
+Fried Tomatoes.
+
+Take large smooth tomatoes, cut them in slices 1/2 an inch thick, dip in
+bread crumbs or cracker dust and fry a light brown, in half lard and
+half butter.
+
+
+Squash and Corn.--Spanish Style.
+
+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.
+
+
+Pickles.
+
+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 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.
+
+
+Nice Picklette.
+
+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.
+
+
+Pickled Tripe.
+
+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.
+
+
+To Cook Grouse or Prairie Chicken.
+
+The best way I have found for cooking this delicious game bird is,
+first, after cleaning, to cut off the wings and legs, as, 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.
+
+[Venison steak may be cooked in the same manner.]
+
+
+Brains and Sweet-Breads.
+
+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.
+
+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.
+
+[Sweet-breads may be cooked in the same manner.]
+
+
+Stewed Spare-Ribs of Pork.
+
+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 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.
+
+[An Irish stew may be made in the foregoing manner by substituting ribs
+of mutton.]
+
+
+Broiled Oysters.
+
+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.
+
+
+Pumpkin or Squash Custard.
+
+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.
+
+
+Fig Pudding.
+
+Take 1 pint grated bread crumbs, 1 cup suet, 1 cup brown sugar, 2 eggs
+and 1/2 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.
+
+
+Fried Apples.
+
+Take 6 good cooking apples, cut in slices 1/4 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.
+
+
+Clayton's Oyster Stew.
+
+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.
+
+
+Boiled Celery.
+
+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.
+
+
+Selecting Meats.
+
+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; 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.
+
+
+Rebecca Jackson's Rice Pudding.
+
+Take 1 quart of rich milk; 3/4 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.
+
+[This pudding--which was a common dish in the last century--was
+generally baked on Saturday for Sunday's dessert.]
+
+
+Bread-and-Butter Pudding.
+
+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.
+
+
+Codfish Cakes.
+
+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.
+
+
+Pickled Grapes.
+
+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, 1/2 ounce ground cinnamon, and 1/4 ounce cloves.
+Let vinegar and spices boil five minutes; then add the sugar, and, when
+moderately cool, pour over the grapes.
+
+
+Forced Tomatoes.
+
+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
+1/2 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.
+
+
+Broiled Flounders or Smelts.
+
+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.
+
+
+Onions.
+
+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.
+
+
+Singeing Fowls.
+
+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.
+
+
+The Secret of Tests of Taste and Flavor.
+
+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.
+
+
+How to Choose Ware for Ranges.
+
+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--1/4 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.
+
+
+Drying Herbs for Seasoning.
+
+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.
+
+
+To Destroy Roaches, Flies and Ants.
+
+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 fresh cucumber parings laid in their haunts. We have never
+tested this remedy, but can vouch for the efficacy of the above
+mentioned compound.
+
+
+To Clean Tin-Ware.
+
+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.
+
+
+Iron Rust.
+
+Iron rust may be removed by a little salt mixed with lemon-juice; put in
+the sun, and if necessary use two applications.
+
+
+Mildew.
+
+An old time and effectual remedy for mildew is to dip the stained cloth
+in butter-milk and lay in the sun.
+
+
+Oysters Roasted on Chafing-Dish.
+
+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.
+
+
+Codfish, Family Style.
+
+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.
+
+
+Codfish in Philadelphia Style.
+
+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.
+
+
+
+
+The Parting Hour.
+
+
+ There's something in the parting hour
+ Will chill the warmest heart,
+ Yet kindred, comrades, lovers, friends,
+ Are fated all to part.
+ But, this I've seen, and many a pang has pressed it on my mind,
+ The one who goes is happier than those he leaves behind.
+
+ No matter what the journey be,
+ Adventurous, dangerous, far;
+ To the wild bleak or deep frontier,
+ To solitude or war;
+ Still fortune cheers the heart that dares, in all of human kind,
+ And those who go are happier than those they leave behind.
+
+ The bride goes to the bridegroom's home
+ With doubtings and with tears,
+ But, does not Hope her rainbow spread
+ Across her cloudy fears?
+ Alas! the mother who remains, what comfort can she find, but this:
+ The one that's gone is happier than the one she leaves behind.
+
+ Have you a friend, a comrade dear,
+ An old and valued friend?
+ Be sure your term of sweet concourse
+ At length must have an end;
+ And when you part, as part you will, oh! take it not unkind,
+ If he, who goes, is happier than you he leaves behind.
+
+ God wills it so! and so it is;
+ The Pilgrims on their way,
+ Though weak and worn, more cheerful are
+ Than all the rest who stay.
+ And when at last, poor man, subdued, lies down to death resigned,
+ May he not still be happier far than those he leaves behind?
+
+
+In School Days.
+
+ Still sits the school-house by the road,
+ A ragged beggar sunning;
+ Around it still the sumachs grow,
+ And blackberry vines are running.
+
+ Within the master's desk is seen,
+ Deep scarred by raps official;
+ The warping floor, the battered seats,
+ The jack-knife's carved initial.
+
+ Long years ago, one winter's sun
+ Shone over it at setting;
+ Lit up the western window pane,
+ And low eaves icy fretting.
+
+ It shone upon the tangled curls,
+ And brown eyes full of grieving,
+ Of one who still her steps delayed,
+ While all the school were leaving.
+
+ For near her stood the little boy
+ Her childish favor singled;
+ His cap was pulled low on his brow,
+ Where pride and shame were mingled.
+
+ With restless foot he pushed the snow
+ To right and left; he lingered;
+ As restlessly her tiny hands
+ The blue checked apron fingered.
+
+ He saw her lift her eyes,
+ He felt the soft hand's light caressing,
+ He heard the trembling of her voice,
+ As if a fault confessing.
+
+ "I'm sorry that I spelt the word,
+ I hate to go above you,"
+ "Because"--the brown eyes lower fell--
+ "Because, you see, I love you."
+
+ Still, memory to a gray-haired man,
+ That sweet child face is showing;
+ Dear girl, the grasses o'er her grave
+ Have forty years been growing;
+
+ He lives to learn in Life's hard school
+ How few who pass above him,
+ Lament their triumph and his loss,
+ Like her, because she loves him.
+
+
+ Let fate do her worst! there are relics of joy,
+ Bright dreams of a past, which she cannot destroy;
+ Which came in the night-time of sorrow and care,
+ And bring back the features that joy used to wear.
+ Long be my heart with such memories filled,
+ Like the vase in which roses have once been distilled;
+ You may break, you may shatter that vase, if you will,
+ But the scent of the roses will hang round it still!
+
+ Thomas Moore.
+
+
+
+
+ JERSEY
+ FARM
+ DAIRY,
+
+SAN BRUNO, CAL.
+
+City Depot, 837 Howard Street.
+
+_The Milk from this Dairy is delivered to consumers =absolutely pure and
+free from any adulteration whatever=, 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 =largest in the world.=_
+
+_The demand for this milk is larger than the supply, and has been for
+two years past._
+
+ R. G. SNEATH,
+
+ _Proprietor._
+
+
+
+
+ROYAL BAKING POWDER.
+
+Absolutely Pure.
+
+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.
+
+WM. T. COLEMAN & CO., Agents, San Francisco.
+
+
+
+
+_QUADE & STRAUT_,
+
+Successors to PETERSON & PALMER,
+
+ Wholesale and Retail Dealers in
+ Choice Family Groceries
+
+ _716 MARKET STREET_,
+ Opposite Third. SAN FRANCISCO.
+
+
+
+
+ _J. H. McMENOMY_,
+ Stalls 8 & 9 California Market.
+ SAN FRANCISCO
+
+ Beef, Mutton, Veal,
+ _Lamb and Corned Beef_.
+
+ Nothing But The Best.
+
+
+
+
+ ARPAD HARASZTHY. HENRY EPSTEIN.
+
+ ARPAD HARASZTHY & CO.
+
+ Successors to I. Landsberger & Co.
+ ESTABLISHED 1869.
+
+ Producers of Champagnes by the Natural Process,
+
+ AND GENERAL DEALERS IN
+
+ California
+ Wines and
+ Brandies
+
+ Fine Old Table Wines a Specialty.
+
+ CLARET,
+ ZINFANDEL,
+ SHERRY,
+ HOCK,
+ GUTEDEL,
+ PORT,
+ RIESLING,
+ BURGUNDY,
+ ANGELICA.
+
+ ----PROPRIETORS OF----
+
+ Dr. Henley's Celebrated I X L Bitters.
+ Wine Vaults, 714 to 726 Montgomery St.
+ Office, 530 Washington St. =SAN FRANCISCO.=
+
+ P. O. BOX 1685.
+
+
+
+
+ Julius Finck. Sim Blum.
+
+ WILL & FINCK,
+
+ IMPORTING & MANUFACTURING
+
+ CUTLERS,
+
+ Locksmiths & Bell Hangers,
+
+ 769 Market Street. SAN FRANCISCO.
+
+ _Wholesale and Retail Dealers in_
+
+ Carving Sets,
+ Table Cutlery,
+ Plated Ware,
+ Knives of every description,
+ Scissors,
+ Button-hole Cutters,
+ Kitchen Saws,
+ Kitchen Cleavers,
+ Corkscrews,
+ Champagne Faucets,
+ Champagne Stands,
+ Champagne Cutters,
+ Lime Squeezers,
+ Dog Collars,
+ Carpet Stretchers,
+ Dumb Bells,
+ Upholsterers' Hammers,
+ Money Belts,
+ Roller Skates,
+ Door Plates,
+ Door Numbers.
+
+ Cutlery in all its Branches.
+
+ Grinding, Repairing and Job Work Done at Short Notice.
+
+
+
+
+ JOHN WILTON P. L. CORTELYOU.
+
+ WILTON & CORTELYOU,
+
+ Wholesale and Retail Dealers in all kinds of
+
+ Dairy Produce,
+
+ Butter, Eggs, Cheese,
+
+ LARD, HAM, ETC.
+
+ Stalls 23 & 24 California Market,
+
+ SAN FRANCISCO.
+
+ AGENTS
+ FOR THE
+
+ [Illustration: B]
+
+ CELEBRATED
+ BIHLER'S BUTTER.
+
+ Every Lady of delicate taste that cannot be suited
+ elsewhere is invited to give the
+ BIHLER BUTTER
+ a trial.
+
+
+
+
+John Bayle,
+
+Wholesale and Retail Dealer in
+
+Tripe, Calves' Heads, Feet
+
+Tongues, Ox Tails, Sweet Bread, Brains, Etc.
+
+Stall No. 7 California Market
+
+SAN FRANCISCO.
+
+
+
+
+Palace Hotel
+
+_This Hotel, occupying an entire block in the centre of San Francisco,
+is the_
+
+Model Hotel of the World.
+
+It has Double the Accommodation
+
+_Of any other house in the City; is thoroughly_ FIRE and EARTHQUAKE
+PROOF, _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._
+
+ Guests Entertained on either the
+ American or European Plan.
+
+_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._
+
+ _JOHN SEDGWICK_,
+
+ Manager.
+
+
+
+
+DEMING BROS.
+
+Successors to Deming, Palmer & Co.
+
+MILLERS and GRAIN DEALERS,
+
+PROPRIETORS OF
+
+Capitol Mills,
+
+202 & 204 DAVIS STREET,
+
+San Francisco.
+
+
+
+
+E. R. DURKEE & CO'S
+
+Standard Aids to Good Cooking.
+
+
+_=Spices and Mustard, Flavoring Extracts, Baking Powder, Salad Dressing,
+Celery Salt, Challenge Table Sauce, Curry Powder, Farina Tapioca,
+Glutena, Etc.=_
+
+
+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.
+
+
+ THOMAS COTREL, Jr.
+ 405 Front Street, San Francisco.
+ General Wholesale Agent for the Pacific Coast.
+
+
+
+
+EAGLE
+
+Coffee and Spice
+
+STEAM MILLS,
+
+BERTIN & LEPORI,
+
+Manufacturers and Dealers in all kinds of
+
+Coffee, Tea and Spices,
+
+SOLE MANUFACTURERS OF
+
+Premium Extract of Coffee,
+
+Eagle Baking Powder, Soda, Saleratus,
+
+SUGAR OF LEMON, ETC.
+
+We Recommend to the Public our Celebrated
+
+_JAVA COFFEE_.
+
+536 Commercial St., bet. Sansome and Montgomery,
+
+SAN FRANCISCO, CAL
+
+
+
+
+ B. M. Atchinson & Co.
+
+ DEALERS IN
+ BUTTER, CHEESE,
+ EGGS, LARD,
+ Hams, Bacon, Pickles, Honey and Cranberries.
+
+ Nos. 16, 17, 28 & 30 CENTRE MARKET,
+ Bet. Kearny and Dupont, Sutter and Post, SAN FRANCISCO.
+
+ Fresh Dairy Butter and Eggs Received Daily.
+
+ Orders Called for and Delivered every day Free.
+
+ _Country Orders and Orders by Telephone promptly attended to._
+
+
+
+
+ _Pioneer Wine House
+ Established in 1864.
+
+ Vineyards in Sonoma
+ and Los Angeles Cos.
+
+ Kohler & Frohling,
+
+ Growers of and Dealers in
+
+ California Wines
+ and Brandies,
+
+ 626 Montgomery St.
+ San Francisco._
+
+
+
+
+RICHARDS & HARRISON,
+
+_Cor. Sansome and Sacramento Sts., S. F._
+
+Agents for ENGLISH GROCERIES.
+
+CROSSE & BLACKWELL'S
+
+ Assorted and Oriental Pickles,
+ Fine Lucca Salad Oil,
+ Spanish Queen Olives,
+ Assorted English Sauces,
+ Mushroom and Walnut Catsups,
+ Malt and Crystal Vinegars,
+ Assorted Jams and Jellies,
+ Orange and Lemon Marmalades,
+ Citron, Orange and Lemon Peel,
+ Potted Meats and Fish,
+ Curry Powders and Chutnies,
+ Cayenne and Black Peppers,
+ Table Salt, in Bags and Glass,
+ Dried Herrings and Bloaters,
+ Metz Crystalized Fruits,
+ Arrowroot, Groats and Barley,
+ Christmas Plum Puddings,
+ Stilton and Gloucester Cheese.
+
+ J. & J. COLMAN'S Double Superfine Mustard.
+
+ J. S. FRY & SON'S
+
+ Prize Medal Chocolate,
+ Homoepathic and Caracas Cocoas.
+
+
+ ALSO
+
+ Liebig Co's Extract of Beef,
+ Epps' Homoepathic Cocoa,
+ Dr. Wilson's Solidified Cacao,
+ Van Houten's Soluble Cocoa,
+ Day & Martin's Japan Blacking,
+ Phillipp's Dandelion Coffee,
+ Cox & Nelson's Gelatines,
+ Indian Chutnies and Delicies,
+ Fine Lucca Oil in Tins.
+
+
+ Cup and Saucer Japanese Uncolored Tea.
+
+ Neither Colored, Loaded, Scented or Doctored.
+ Each Pound Paper Containing a Handsome Hand-Made and Painted Cup and
+ Saucer.
+
+
+
+
+ROBERT F. BUNKER,
+
+Curer and Dealer in California Sugar-Cured
+
+ HAMS, BACON,
+ PORK, LARD, SMOKED TONGUES,
+ BEEF, SAUSAGES, ETC.
+
+CLUB SAUSAGES a specialty.
+
+Agent for H. M. DUPEE & CO'S
+
+CHICAGO HAMS AND BACON.
+
+ 74 & 75 California Market, San Francisco.
+
+Packing House, Brannan Street, Bet Fifth and Sixth.
+
+
+
+
+ EDOUART'S
+ ART GALLERY,
+ No. 6 TURK STREET,
+
+Junction of Mason and Market,
+
+SAN FRANCISCO.
+
+Enlargements from old pictures, whether Daguerreotype or Card, worked up
+in Crayon, India Ink or Colors, at greatly reduced rates.
+
+Perfect Satisfaction Warranted in All Cases.
+
+TAKE THE ELEVATOR.--Elevator runs on Sundays from 9 to 4.
+
+
+
+
+ E. R. PERRIN'S
+ Quaker Dairy.
+
+ First-Class Restaurant for Ladies and Gentlemen.
+
+ The Oldest Established and Best Quaker Dairy
+ on the Pacific Coast.
+
+ 114 Sutter Street,
+ Bet. Kearny and Montgomery, SAN FRANCISCO.
+
+ E. R. PERRIN, Proprietor.
+
+
+
+
+ ARABIAN
+ COFFEE
+ MILLS,
+
+ HILLS BROS.
+
+ JOBBERS IN
+ COFFEE, TEAS AND SPICES,
+ Office and Mills, 12 Fourth Street,
+ SAN FRANCISCO.
+
+
+
+
+ EMIL A. ENGELBERG,
+
+ German Bakery & Confectionery
+ _No. 416 Kearny Street_,
+ _Bet. California & Pine Sts._ SAN FRANCISCO.
+
+
+
+
+ _A. W. Fink_,
+
+ DEALER IN
+ Butter, Cheese, Eggs,
+
+ PACIFIC HONEY DEPOT,
+
+ Nos. 50 and 51 Washington Market,
+ SAN FRANCISCO.
+
+ Wild Game and Poultry
+ _SOLD ON COMMISSION._
+
+ _SOLE AGENT FOR_
+ _L. K. BALDWIN'S DAIRY BUTTER._
+
+
+
+
+ J. GUNDLACH. C. BUNDSCHU.
+
+ J. GUNDLACH & CO.
+ GENERAL DEALERS IN
+
+ California
+ Wines and
+ Brandies
+
+ Cor. Market and Second Sts. San Francisco.
+
+ _VINE GROWERS & DISTILLERS_
+ OF
+ Gundlach's Cognac Brandy.
+
+_Gutedel, Riesling, Traminer, Hock, Zinfandel, Malvoisier, Burgundy,
+Tokay, Angelica, Muscat, Madeira, Etc., Etc._
+
+
+
+
+ Lebenbaum, Goldberg & Bowen,
+
+ SUCCESSORS TO
+ BOWEN BROS.
+
+ Importers, Wholesale and Retail
+
+ GROCERS,
+
+ AND
+
+ Wine Merchants,
+
+ Nos. 430 and 432 PINE STREET,
+ SAN FRANCISCO.
+
+
+
+
+ WOMEN'S
+ Co-operative Printing Office.
+
+ _Mrs. L. S. Richmonds & Son_
+ PROPRIETORS.
+
+ 420, 424 & 430 Montgomery St., (upper Floor,)
+ (ELEVATOR ENTRANCE, 424.)
+ _SAN FRANCISCO, CAL._
+
+ Commercial Printing,
+ Book Binding,
+ Paper Ruling and
+ Society Work
+
+_Of all descriptions done at the above address._
+
+Please give us a call if you are in need of Good Work and Fair Dealing
+is an object to you.
+
+
+
+
+W. W. Montague & Co.
+
+FRENCH RANGES,
+
+ ALL SIZES FOR
+ Hotels, Boarding Houses,
+ RESTAURANTS AND FAMILIES.
+
+Chief Emporium on the Pacific Coast for Granite and Agate Iron-Ware AND
+POLISHED IRON-WARE.
+
+ MANUFACTURERS OF
+ _Plain, Japanned AND Stamped_
+ _TINWARE._
+
+Everything Required to Fit up a Kitchen Complete.
+
+ Nos. 309 to 317 MARKET STREET,
+ SAN FRANCISCO, CAL.
+
+
+
+
+ MARK SHELDON,
+
+ Wholesale Dealer in
+ Sewing Machines and Supplies,
+
+ GENERAL AGENT FOR THE
+
+ "New Davis," }
+ "New Howe," } FAMILY
+ "Household," } SEWING
+ "Queen," and } MACHINES.
+ "June Singer," }
+
+ HOWE "A," "B," "C," and "D"
+
+ AND
+
+ Davis Manufacturing Machines,
+ NATIONAL NEEDLE COMPANY,
+ EXCELSIOR NEEDLE COMPANY,
+ "Excelsior" Sewing Machine Oil,
+ "Magic" Plaiting Boards, "Acme" Oil-Can Holders, Etc.
+
+ ATTACHMENTS AND PARTS FOR ALL MACHINES.
+
+ Nos. 9, 11 and 13 First Street,
+ San Francisco, Cal.
+
+
+
+
+[Transcriber's Notes:
+
+Italics are noted by surrounding the italic section with _underscores_
+
+Bold is noted by surrounding the bold section with +plusses+
+
+Underlines are noted by surrounding the underlined section with =equals=
+
+Small caps are not noted]
+
+
+
+
+
+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.txt or 38823.zip *****
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