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diff --git a/old/54138-0.txt b/old/54138-0.txt deleted file mode 100644 index 3c1d377..0000000 --- a/old/54138-0.txt +++ /dev/null @@ -1,2170 +0,0 @@ -The Project Gutenberg eBook, Camp Cookery, by Maria Parloa - - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - - -Title: Camp Cookery - How to Live in Camp - - -Author: Maria Parloa - - - -Release Date: February 8, 2017 [eBook #54138] - -Language: English - -Character set encoding: UTF-8 - - -***START OF THE PROJECT GUTENBERG EBOOK CAMP COOKERY*** - - -E-text prepared by Emmy, MFR, and the Online Distributed Proofreading Team -(http://www.pgdp.net) from page images generously made available by -Internet Archive (https://archive.org) - - - -Note: Images of the original pages are available through - Internet Archive. See - https://archive.org/details/b21526916 - - - - - -CAMP COOKERY. - -How to Live in Camp. - -by - -MISS M. PARLOA, - -Lecturer on Science of Cooking, and Author of Appledore -Cook Book, etc. - - - - - - -[Illustration] - -Boston: -Estes and Lauriat, -301-305 Washington Street. - -Copyrighted -By M. Parloa, -1878. - - - - -OUTFITS FOR CAMPING, - -AND - -HINTS FOR COMFORT. - - -THE first thing to parties bent on roughing it is the selection of a -tent, which can be hired of any of the sail-makers, for any length of -time, and at a reasonable price. For a party of seven or eight, an -eight-foot wall-tent, is the best. Dig a trench around the outside -to avoid nocturnal baptism the first time it rains. The beds can be -comfortably arranged in the rear of the tent, by laying rubber blankets -on the ground; on which lay boards slightly raised for the head, and -sloping to the ground at the foot. These beds should be placed so -that the persons will lie with their heads at the sides of the tent -and feet toward the center. On the boards spread straw, hay, or dry -seaweed, then the blankets. Every thing used about the bed should be -laid in the sun every day. Some prefer sleeping on the ground rolled up -in a blanket; but this is imprudent, except in very dry localities. - -The next important thing is the stove. The top of a common -cooking-stove with covers and stove-pipe to fit, which can be bought -at any junk-shop for a trifle, serves very well in dry weather. Dig -out a place in the side of a bank the size and shape of the stove-top, -about two feet deep, and line three sides with brick or stones, with -the front open. Regulate the draught by placing something in front for -a blower. - -“THE LEXINGTON CAMPING-STOVE,” (which is the neatest, the most compact -and convenient thing of the kind I ever saw), gotten up by the -“Lexington Botanical Club” for their own use is just the article for -camp. It is a box-stove, made of sheet iron, light, and quickly set up -or taken down. It fits into a wooden chest which is thirty inches long, -sixteen and a half deep, and fifteen broad. Into the stove fits a large -water-tank; and, into the tank and one end of the stove, fit all the -utensils for cooking and serving. When the stove is set up, the chest -answers for a closet for stores, and also for a seat. This outfit is -not prepared for the market by theorists who only guess at the wants -of the camper, but has been studied out by gentlemen and ladies who, -every year, spend months in the mountains, and who try to have all the -comforts and conveniences possible, and yet to have very little baggage -to transport from place to place. They have been using a similar stove -for years; and we now have the result of continued improvements in the -most perfect form of it. At my request, they have permitted their model -to be used for the forming of others. They are made and for sale by J. -A. Johnson, No. 5 Norfolk Place (opposite the Adams House). The whole -cost of box, stove, and utensils will not exceed eighteen dollars. - -KEROSENE OIL STOVES are sometimes preferable, for they are easily -transported, and can be used in wet or dry weather. The “Boston Gem,” -made by Francis Morandi, No. 102 Union Street, I find, after a thorough -trial, works to a charm; the oven baking as well as my stove oven. The -broiler is so made that there is no difficulty in broiling with it. -When in the woods, if possible, I would have a good bed of coals for -broiling. - -In regard to COOKING UTENSILS, coffee and tea pots should not have -spouts, but lips: and the lips should be riveted on. It is foolish for -a party going any distance to try to carry crockery. Have tin plates -and cups made, and they will last you for all your camping life. They -can be kept clean by occasionally scouring them with sand if on the -beach, and with ashes if in the mountains; or, what is still better, -with Sapolio, which rub on a cloth and then rub the tin with the cloth. -Four or six cakes of this will give you much comfort and neatness. -If you can carry a farina kettle with you, and you use it with care, -it will be almost invaluable to you, as by that means you can always -be sure that your oat-meal, hominy, rice, &c., will always be cooked -without burning. Always be sure that there is water enough in the -bottom kettle. - -CLEANLINESS.—It is very important that perfect cleanliness be observed -in camp, as it adds much to health and comfort. When you pitch your -tent, select a spot a little distance from it, for the refuse. Here dig -a deep hole, if your stay is to be long, and into this hole throw the -debris, each time covering with some of the earth which you have dug -out. By this means you can keep the place clean and sweet. - -CLOTHING.—Both ladies and gentlemen should dress in flannel throughout. -One change of under-flannel is enough extra clothes to carry, but be -sure to take plenty of stockings. Have your boots well made and with -broad soles. For hats, broad-brimmed felt hats are the lightest and -coolest. - -SOAP.—Carry plenty of soap for bathing, for washing dishes, and -clothes. Take three or four pounds of baking soda with you to use for -bathing purposes; and, if needed, for your mead and cooking. - -PROVISIONS for camp-life, will depend much upon the locality, and the -requirements of the party; the following suggestions however, may be -serviceable in making an outfit:— - -When it can be obtained take Hecker’s prepared flour, wheat, rye, -Indian, or Graham. From this you will always be sure of good bread -and griddle-cakes. Salt pork, smoked ham, bologna sausage, eggs, -dried beef, salt fish. Game, fresh fish, and fresh meat are supposed -to be obtained in the vicinity of camp. Pilot bread, crackers. Canned -fruit and vegetables, where fresh cannot be obtained. Potatoes, beans, -onions, Indian meal, molasses, sugar, salt, pepper, mustard, vinegar, -butter, coffee, tea, chocolate, rice, oat-meal, baking soda, ginger, -spice, soap, parafine candles, and kerosene oil. - -THE ESSENTIAL UTENSILS are tin kettles with covers, coffee-pot, spiders -with covers, gridiron, pans, basins, tin cups, pails, cans, knives, -forks, spoons, lanterns, bags, ropes, strings, thread, needles, -matches, shovel, axe, hammer, nails, slicking plaster, Jamaica -ginger, fishing tackle, gun and ammunition, towels, stockings, and -flannel garments. Each and every one of these articles may be found -serviceable. The value of a match, a string, knife, a pin, or a pinch -of salt, can never be realized, until in the woods or on the water the -need of them has been felt. Parties scorning the idea of bothering with -so many things when simply going out to _rough it_, will find it better -to see that every thing is provided before starting; even then, they -will find camp life rough enough. - - - - -CAMP COOKERY. - - - - -BIRDS. - - -IN camp life, small and large birds should be either roasted, broiled, -or stewed. - -Pick all the feathers off, cut a slit in them, and draw them. Either -wash or wipe carefully. If for roasting, tie the legs down, and place -in the pan. Sprinkle with flour, cover the bottom of the pan with -water, and roast, if ducks, thirty minutes, grouse and partridges the -same. - -Small birds, about half as long. The oven must be very hot. - - -Birds Roasted in their Feathers. - -Open the bird in the usual manner, and draw it; then cover with wet -clay, and bury in hot coals. In forty minutes, draw from the coals, and -peel off the clay, when feathers and skin will come also. - -A gentleman assures me that they are perfectly delicious cooked in this -manner. - - -Broiled Birds. - -Clean, and split down the back. Wipe dry, and broil over a clear fire, -if small, ten minutes, but, if large, fifteen. - -Season with salt, pepper, and butter, and serve on toast. - - -Stewed Partridges or Pigeons. - -Place two partridges in a small kettle, and dredge with salt, pepper, -flour, half teaspoonful of mace, half of cloves, and cover with cold -water. Cover tight, and simmer two hours. Thicken with three spoonfuls -of flour, and stir in two spoonfuls of catsup; simmer one hour longer, -and serve. Grouse and pigeons are stewed in the same manner. - - -Brown Fricassee of Chicken. - -Cut two chickens or old fowl into handsome pieces, and parboil them -in just water enough to cover them; when they are tender, take them -up, and drain them dry. Cut a pound of saltpork into slices, and fry -them brown; take up the pork, dredge the chicken with salt, pepper, -and flour, and fry a dark brown in the pork fat. When the chicken is -all fried, stir into the remaining pork fat half a cup of dry flour; -stir this until a dark brown, then pour on it one quart of the liquor -in which the chicken was boiled. (This liquor must be boiling.) Season -with pepper and salt to taste. Lay the chicken in this gravy, and -simmer twenty minutes. Garnish the dish with boiled rice. - - -White Fricassee of Chicken. - -Boil the chicken until tender, then cut it into small pieces. With the -water in which it was boiled make a gravy, allowing half a cup of -flour and two spoonfuls of butter to every quart of water. Season with -pepper and salt; turn in the chicken, and let it boil five minutes, and -serve. Garnish the dish with boiled rice. - - -Chicken Curry. - -Make the same as white fricassee, with the addition of one teaspoonful -of Indian curry to one pint of gravy, if it is liked strong, if not, -half a teaspoonful. Dissolve the curry in a little water, and stir in. -Garnish the dish with rice. Veal and mutton can be curried in the same -manner. - - -Chicken Salad. - -Boil tender four good-sized chickens; when cold, cut off the white -meat, and chop rather coarse. Cut off the white part of the celery, and -chop in the same manner. To two quarts and a pint of the chicken, allow -one quart and a pint of the celery and a spoonful of salt. Mix well -together, and then stir in part of the dressing. Shape the salad in a -flat dish, and pour over the remainder of the dressing. Garnish with -hard-boiled eggs, beets, and the tops of the celery. - - -Sauce for Birds. - -Put one tablespoonful of butter into a pan; and, when it gets hot, -add one tablespoonful of flour; stir until brown, then add one cup of -boiling water, and salt and pepper to taste. - - -Broiled Chicken. - -Split down the back, wash, and wipe dry, and broil over clear coals -twenty-five minutes. Season with pepper, salt, and butter. - - - - -FISH. - - -Chowder. - -Take either a cod or haddock; skin it, loosen the skin about the head, -and draw it down towards the tail, when it will peel off easily. Then -run your knife down the back close to the bone, which you take out. Cut -your fish in small pieces, and wash in cold water. Put the head on to -boil in about two quarts of water, and boil twenty minutes. For a fish -weighing six pounds, pare and slice _thin_ five good-sized potatoes, -and one onion. Place a layer of potatoes and onion in the pot, then a -layer of fish, dredge in a little salt, pepper, and flour. Keep putting -in alternate layers of potatoes and fish until all is used. Use about -one tablespoonful of salt, one teaspoonful of pepper, one teacup of -flour in all. - -Have ready half a pound of salt pork fried blown. Pour this over the -mixture; add about two quarts of cold water, then strain on the water -in which the head has been boiled. If this is not water enough to -cover, add more cold. Cover tight, and boil gently thirty minutes. If -not seasoned enough, add what you please. When it has boiled twenty -minutes, put in six crackers which have been soaked three minutes in -cold water. If you wish to add milk and butter, you can do so about -five minutes before taking it up; but for my taste, it is much nicer -and more natural without either. - - -Fish Chowder, No. 2. - -Four pounds of fish, half cod and half haddock, if you can get the two -kinds, two onions, six potatoes, eight white browns, one quarter of a -pound of salt pork, salt, pepper. Prepare the chowder as directed in -the preceding rule; split the crackers and lay on top, pour over the -whole hot water enough to cover, and boil fifteen minutes; then wet -two tablespoonfuls of flour with one third of a cup of cream. Stir -this into the boiling chowder, let it boil up once, and serve. When -you cannot get the white browns, pilot bread will answer. When a very -strong flavor of onion is desired, use four onions.—_Mrs. T. Leighton._ - - -Fried Cod. - -Cut the fish into squares, wash and wipe dry. Take half a cup of -flour, half a cup of sifted Indian meal, and a tablespoonful of salt. -Mix all these thoroughly. Dip the fish into the mixture. Have ready a -frying-pan with _boiling_ fat, half lard and half pork fat; drop in -your fish. Fry a dark-brown on one side, then turn and fry the same on -the other side, but be very careful not to let the fish or fat burn. -Have your dish hot, and lay your fish on it. Garnish the sides with the -fried pork. - - -Broiled Cod, or Scrod. - -Split, wash, and wipe dry a small cod. Rub the gridiron with a piece -of fat pork, and lay the fish upon it, being careful to have the inside -downward. If the fish is very thick, cook thirty minutes; but for an -ordinary one, twenty minutes will be sufficient. Have the dish, in -which you intend serving it, warm; place it upon the fish, and turn -the dish and gridiron over simultaneously. If the fish sticks to the -gridiron, loosen it gently with a knife. Have some butter warm, but -_not melted_, with which to season it. Shake on a little pepper and -salt, and send to the table. - - -Baked Cod. - -Scrape and wash clean a cod weighing four or five pounds. Rub into it -a heaping spoonful of salt. Make a dressing of three pounded crackers, -a little chopped salt-pork about one teaspoonful of parsley, a little -salt and pepper, and two tablespoonfuls of cold water. Stuff the belly -with this, and fasten together with a skewer. Lay thin slices of pork -on the fish, which should be placed on a tin sheet that will fit -loosely into the baking-pan; dredge with flour. Pour into the pan about -half a pint of cold water. Baste the fish often while cooking, with -the water which is in the pan. If the water cooks away, add more, but -do not have too much to begin with, or the fish will be boiled instead -of being baked. Bake one hour. When the fish is cooked, turn the gravy -into a bowl, then lift out the fish upon the tin sheet (from which you -can easily slide it into the dish upon which you serve it); now turn -your gravy into your baking-pan again, and place it on the fire; when -it comes to a boil, thicken with a tablespoonful of flour, season with -pepper and salt. - -N. B. Always use a tin sheet in the baking-pan when cooking fish, as -you then can preserve the shape. - - -Broiled Salt Fish. - -Cut a square the size you desire, from the thickest part of the fish. -Take off the skin, and wash clean; broil over clear coals ten minutes, -then dip in boiling water, butter, and serve. This is a nice relish for -breakfast or tea, and with boiled potatoes makes an excellent dinner. - - -Broiled Mackerel. - -Split down the back, and clean. Be careful to scrape all the thin black -skin from the inside. Wipe dry, and lay on the gridiron; broil on one -side a nice brown, then turn, and brown the other side; it will not -take so long to brown the side on which the skin is. (All fish should -have the side on which the skin is, turned to the fire last, as the -skin burns easily, and coals are not so hot after you have used them -ten minutes.) Season with butter, pepper, and salt. - - -Fried Mackerel. - -Fry brown six good-sized slices of pork. Prepare your mackerel as for -broiling. Take out your pork, sprinkle a little salt over the mackerel, -then fry a nice brown. Serve the fried pork with it. - - -Baked Mackerel. - -Prepare as for boiling. Make a dressing as for baked cod. Stuff with -this; dredge with salt and flour. Bake thirty minutes, basting often -with water, butter, and flour. Make a gravy with the water in the pan -in which the fish is baked. Always make the gravy quite salt. The best -way to cook mackerel is to _broil_ it. - - -Smelts. - -The only true way to cook smelts is to fry them, although they are -sometimes baked. Open them at the gills. Draw each smelt separately -between your finger and thumb, beginning at tail; this will press the -insides out. (Some persons never take out the insides, but it should -be done as much as to any other fish.) Wash them clean, and let them -drain in a cullender; then salt, and roll in a mixture of half flour -and half Indian meal. Have about two inches deep of boiling fat in the -frying-pan (drippings, if you have them; if not, lard); into this drop -the smelts, and fry brown. Do not put so many in that they will be -crowded; if you do, they will not be crisp and brown. - - -Brook Trout. - -Brook trout are cooked the same as smelts; or you can cook them as the -angler does. They must be split nearly to the tail to clean. Wash and -drain. For a dozen good sized trout, fry six slices of salt pork; when -brown, take out the pork, and put in the trout. Fry a nice brown on all -sides. Serve the pork with them. - - -Eels Fried. - -Skin them; then turn on boiling water, and let them stand in it a few -moments; then cut them into pieces about three inches long. Fry a nice -brown, and serve. - - -Baked Eels. - -Prepare as for frying; then put into a baking-pan, with a little -water, flour, pepper, and salt. Bake twenty minutes. Make a gravy of -the liquor in which they were baked, adding a little butter. - - -Boiled Halibut. - -Pour into a pan about half an inch deep of boiling water; into this lay -the side of the halibut on which is the black skin; let this stand a -few minutes; then scrape with a knife, when the black will be found to -peel off readily. Wash clean in cold water, then pin it in your fish -cloth, and drop it into boiling water. For a piece weighing four pounds -allow twenty-five minutes to boil. Serve with drawn butter. - - -Fried Halibut. - -Take a slice of halibut, sprinkle with salt, and dredge with flour. Fry -four slices of salt pork, add to the pork fat one spoonful of lard. -When boiling hot put in the halibut. Fry a light brown on one side, -then turn and fry the same on the other. Serve the pork with it. - - -Broiled Halibut. - -Grease the gridiron with a little butter, place the halibut upon it, -sprinkle a little salt over it, and place over clear coals. Cook one -side ten minutes, then turn and cook upon the other side ten more. Have -the dish warm; put the fish upon it, season with pepper and butter, and -send to the table. - - -Smoked Halibut. - -Broiled the same as the fresh, omitting the pepper and salt. Smoked -salmon cooked in the same way. - - -Fried Salmon. - -The same as halibut. - - -Broiled Salmon. - -The same as halibut. - - -Salmon Trout. - -When large enough, split down the back, clean and broil. Season with -butter and salt. When small, open far enough to take out the insides; -wash clean, and wipe dry. Fry the same as codfish. - - -Shad and Haddock. - -Shad and haddock can be cooked the same as cod. - - - - -SHELL-FISH. - - -Clam-bake. - -FOR A PARTY OF FROM TEN TO TWENTY PERSONS.—First, make an oven of flat -stones placed together in the form of a square, on a flat surface about -two and a half feet square; around the edge of these, place other -stones to form a bin. Fill this oven with small kindlings, such as -can be gathered on the beach. On these, pile a few armfuls of larger -sticks, crosswise, so that the top can be well covered with stones -about the size of one’s two hands. Start the fire, and allow it to burn -down until the stones, which were on top of the wood, settle into the -oven. Clean out all the cinders with a poker or stick; for, if allowed -to remain, the smoke from them will spoil the bake. This must be done -very quickly, that the oven may not cool Cover the oven with fresh -seaweed about an inch and one-half thick. On the seaweed, spread the -clams so the vegetables, &c., may be placed on top of them: then, in -order, put on onions, sweet or Irish potatoes, or both, green corn, -then the (blue or cod) fish, and a live lobster, if one can be had; if -not, a boiled one, which will be very nice warmed up in this way. - -Every thing to be used should be close at hand, to be put on the oven -rapidly while it is very hot. Cover the whole bake with a piece of -cheap cotton cloth, to keep out dirt; then cover all with seaweed until -no steam escapes. Bake thirty-five minutes. Remove the covering from -one corner at a time only,—so that the rest may keep hot,—and all hands -fall to, and help themselves. It is nice eaten with drawn butter or -vinegar and pepper. - -TO PREPARE THE FISH, VEGETABLES, &C.—A party of ten to twenty will -require a bushel of clams, which should be washed in two or more waters -(_fresh water_; salt water will not remove the fine sand); have ready, -in a basket close at hand, as soon as the oven is hot. Clean the fish -nicely, split the backs, season with salt and white pepper, and wrap -in clean cloth. Peel onions, wash the potatoes clean, and cut the ends -off; husk the corn, leaving the inner layer on to keep it clean. - - -Clam Chowder. - -When intending to have clams in any form, get them in the shell if -possible, the day before. Place them in a tub, and cover with clean -water, and throw into this about a quart of Indian meal. This fattens -them. When ready to use the clams, wash them thoroughly, then cover -them with _boiling_ water, and let them stand ten minutes, when they -will open easily. Take them from the shell, cut off the black heads, -and put the bodies of the clams in a clean dish. Strain the water in -which they were scalded into the kettle in which you intend to cook -your chowder. To one peck of clams allow three quarts of water. Let -the water come to a boil, then thicken with half a cup flour which has -been mixed with cold water, season with pepper and salt. Add the clams -and a tablespoonful of butter; let it boil ten minutes. A few minutes -before dishing, drop in three or four broken crackers. - - -Clam Chowder, No. 2. - -For one peck of clams take six good-sized potatoes, pared and sliced -thin, half an onion cut into pieces an inch square. Fry quarter of a -pound of pork to a nice brown; place the pork and gravy, the potatoes -and onions, in your kettle. Shake over the whole one tablespoonful of -salt, two teaspoonfuls of pepper, and half a cup of flour. Strain over -this four quarts of the water with which you scalded the clams. Place -on the fire, and boil fifteen minutes, then add the clams and four -split crackers; boil ten minutes longer, and serve. - - -Clam Boil. - -Fill the pot with clams (which have been washed in a number of waters -to remove all the sand); add hot water enough to get up a good steam, -and boil until the shells begin to open; then serve. - - -Clam Fritters. - -One egg, one pint of prepared flour, three-fourths of a pint of milk. -Beat egg light. Stir milk into flour, then egg. Cut black heads from -clams, mix with both, and fry in hot fat. - - -Scalloped Oysters. - -Put a layer of oysters in an oval dish, and dredge in a little salt, -pepper, and butter; then a layer of rolled cracker, and another of -oysters; dredge the oysters as before, and cover with cracker; over -the cracker grate a little nutmeg, and lay on small pieces of butter. -Bake twenty minutes in a quick oven; add a glass of Madeira wine if -you choose. Allow four crackers, two spoonfuls of butter, and one -teaspoonful of pepper to one quart of oysters. Fill the dish to within -an inch of the top. - - -Fried Oysters. - -Drain the oysters on a sieve; roll them in cracker crumbs, and fry in -_boiling_ lard a light brown. Serve on brown-bread toast. When you -desire them fried in batter, make one as for apple fritters, and fry in -boiling lard. Have the dishes very hot. - - -Broiled Oysters. - -Prepare in crumbs as for frying, and broil a light brown. Examine -oysters carefully to see that there are not pieces of shell among them. -Some oysters need more salt than others. - - -Oyster Stew. - -Drain all the liquor from the oysters; put it into a porcelain kettle, -and let it come to a boil; then skim off all the scum. Now turn in the -milk, which you have let come to a boil in hot water. (Allow one quart -of milk to one pint of oysters.) Stir in also one spoonful of butter or -more, salt and pepper to taste. Now put in the oysters, let them boil -up once, and serve with a dish of oyster crackers. - - -Oyster Soup. - -Wash one quart of oysters, if they are solid, in one quart of cold -water; if not, one pint of water; drain the water through a cullender -into the soup-kettle; set the kettle on the fire, and when the liquor -comes to a boil, skim it; then add one quart of rich new milk; just -before it comes to a boil, turn in the oysters, and thicken with two -spoonfuls of cornstarch wet with milk; then stir in half a cup of -butter, and season with pepper and salt. Let this boil up once, and -serve immediately. Be very careful that they do not burn. A safe way is -to boil the milk in a basin, which is set into another of water, and -then turn it on the oysters just before removing it from the fire. - - -Broiled Lobster. - -Drop the live lobster into _boiling_ water, and boil three minutes. -Take up, drain, and crack the shell, but do not take out the meat. Lay -on the gridiron, and boil slowly half an hour. - -Serve in the shell. - - -To Boil Lobster. - -Be sure that the lobster is living; if not, it is not fit for use. Have -a kettle of _boiling_ water; into this drop the lobster, and boil until -the shell turns red. This takes about a half-hour. Take up; and when -cold it is fit to eat. - - -Stewed Lobster. - -Take out all the meat from the shell. Chop it, but not fine. Put into a -basin with a little salt, pepper, butter, and half a cup of water to a -small lobster. Stew about ten minutes. - - -Curried Lobster. - -Prepare the lobster as for stew; when it comes to a boil, add a mixture -of a heaping tablespoonful of flour, and half a teaspoonful of Indian -curry mixed with cold water. Let this boil eight minutes, then serve. - - -Lobster Salad. - -Lobster salad is made the same as chicken, using lobster instead of -chicken, and lettuce instead of celery. - - - - -EGGS. - - -Poached Eggs. - -BREAK and beat up two eggs, and stir into them two tablespoonfuls of -milk and half a teaspoonful of salt; put them into a basin, with half a -spoonful of butter, and set over the fire. Stir until it thickens, and -then serve. - - -Scrambled Eggs. - -Beat together four eggs, and then turn into a pan with one spoonful of -melted butter. Stir quickly over a hot fire one minute, and serve. - - -Omelets. - -Beat lightly two eggs, and stir in one spoonful of milk and a pinch of -salt. Heat the omelet pan hot, and then put in a little bit of butter, -and when melted turn in the beaten eggs; set on the fire, shake the -pan, cook until a light brown; then fold the omelet and serve on a hot -dish. Ham, mushroom, lobster, chicken, and all kinds of omelets are -made by chopping up the meat, and laying it between the folds before -dishing. - - - - -MEATS. - - -Fried Salt Pork. - -CUT salt pork into slices a quarter of an inch thick, cut off the rind, -and then pour over them boiling water, in which let them stand ten -minutes; then turn off the water, and fry until they are brown on both -sides. - - -Broiled Salt Pork. - -Prepare as for fried, and broil ten minutes over clear coals. - - -Salt Pork Fried in Batter. - -Fry the pork as before directed; dip in batter, and fry in the pork -fat, to which should be added two spoonfuls of drippings or lard. Make -the batter in the following manner: Mix gradually with one cup of flour -one cup of milk, and then add one well beaten egg and a little salt. - - -Fried Ham. - -Cut the ham in very thin slices, and cut off the rind. Have half a -spoonful of boiling drippings in the frying-pan, lay the ham in this, -and fry quickly eight minutes; it will then be brown and crisp. Where -the ham is for dinner, have the slices larger and thicker, and if you -do not have eggs with it, fry bread, as directed for sausages. - - -Broiled Ham. - -Cut the ham in thin slices; cut off the rind, and broil over clear -coals ten minutes. Butter or not, as you please. When the ham is very -salt or hard, slice, and let stand in boiling water ten minutes before -frying or broiling. - - -Ham and Eggs. - -Fry the ham as before directed, and when the ham is all fried, turn -the fat into a basin, and scrape the salt from the frying-pan; turn -back the fat, and add to it half a cup of lard. When this comes to a -boil, break in your eggs, leaving room to turn them, if you prefer them -turned; they look much nicer, however, when they are not turned. If -they are not turned, dip up the boiling fat while they are cooking and -pour over them; they will cook rare in two minutes, well done in three. -Lay them on the slices of ham, and serve. - - -Breakfast Bacon. - -Cooked the same as ham. - - -Beefsteak Smothered in Onions. - -Fry brown four slices of salt pork; when brown take out the pork, and -put in six onions sliced thin. Fry about ten minutes, stirring all -the while; then take out all except a thin layer, and upon this lay a -slice of steak, then a layer of onions, then steak, and cover thick -with onions. Dredge each layer with pepper, salt and flour. Pour over -this one cupful of boiling water, and cover tight. Simmer half an hour. -When you dish, place the steak in the centre of the dish, and heap the -onions around it. Serve the same vegetables as for broiled steak. - - -Broiled Beef Steak. - -Cut the steak about three quarters of an inch thick. Have a clear fire -and lay the steak on the gridiron, and dredge lightly with flour. If -you desire the steak rare, cook ten minutes, if well done, fifteen. -Dish and season with butter, pepper, and salt. Serve _immediately_. -Never set steak into the oven to keep warm or to melt the butter. -The dish must be hot, the butter stand in a warm room long enough to -soften, but do not _melt_. If for dinner, serve potatoes, either baked -or boiled, and any other vegetables which you choose. Many persons -pound tough steak before cooking, but I would not recommend it, as by -this means it loses much of its juiciness. - -There are some families in the country who have no means of broiling. -The next best thing such persons can do is to heat the frying pan very -hot, and grease with just enough butter to prevent the steak from -sticking; then lay the steak in, and cook, and serve as before directed. - - -Fried Beefsteak. - -For two pounds of steak fry brown four slices of salt pork, then take -up the pork and fry the steak in the fat; salt and pepper it. When you -dish, add a little butter. To the fat remaining in the frying-pan, -after the steak has been cooked, add one tablespoonful of _dry_ flour -(be sure to have the fat boiling), and stir until it is brown and there -are no lumps, then pour in about half a cup of boiling water. Season -well with pepper and salt. Serve in a gravy tureen. This is a more -economical, but not so healthy a method as broiling. - - -Stewed Beef. - -Take a piece of beef that is rather tough or pieces of tough -beefsteak; rub into it a handful of salt, some pepper and flour; lay -in a kettle that you can cover tight, and that has a flat bottom. Cut -up an onion, a potato, a _small_ turnip, a carrot, and a parsnip; lay -these on top of the meat, and then sprinkle in half a teaspoonful of -cinnamon, half of mace, one-fourth of clove, and add cold water enough -to cover it. Let them come to a boil, skim off all the scum; then cover -tight, and simmer five hours. After it has been boiling four hours, mix -half a cup of flour with cold water and add to it. You can then taste -it, and add more seasoning if necessary. The spice may be omitted if -you choose. - - -Lamb Chops. - -Broil fifteen minutes over clear coals. Season with butter, pepper, and -salt. - - -Broiled Veal. - -Cut veal into thin slices, and broil twenty minutes. Season with -butter, pepper, and salt. This is the most unsavory method of cooking -veal, and I would not recommend it. - - -Fricassee of Veal. - -Fry eight slices of salt pork, brown. Take out the pork, and put in -_thin_ slices of veal, which have been cut from the leg. Sprinkle with -salt and pepper, and fry _brown_. When all the veal is fried, mix with -the boiling fat two tablespoonfuls of _dry_ flour; stir until there are -no lumps, and the flour is brown; then add two cups of boiling water, -and season with salt and pepper. Lay the veal in this gravy, and simmer -fifteen minutes. Dish, and pour the gravy over the meat. If for dinner, -garnish with boiled rice, and serve plain boiled potatoes. - - -Mutton Chops. - -Cut the chops from the loin or the neck; broil as you do beefsteak, and -serve in _hot_ dishes. - - -Mutton Pie with Tomatoes. - -Pare and slice six tomatoes; put a layer into a deep pudding-dish, then -put in a layer of slices of cold mutton, and dredge in flour, salt, -pepper. Have the last layer tomatoes, over which sprinkle two rolled -crackers. Bake one hour. - - -Veal Cutlets. - -Fry brown eight slices of salt pork. Take them up, and add to the fat -two large spoonfuls of lard or drippings. Have ready thin slices of -veal (they are best cut from the leg), dip them in an egg which has -been well beaten, then into cracker crumbs, and fry a nice brown. -Season them, before dipping in the egg and cracker, with pepper and -salt. Serve with the salt pork. - - -Mutton Cutlets. - -The same as veal. - - -Fried Sausages. - -Cut the sausages apart, and wash; then lay them in the pan, and pour -boiling water over them; let them boil two minutes, then turn off the -water, and prick the sausages with a fork, or they will burst open -when they begin to fry. Put a little drippings in the pan with them, -and fry twenty minutes. Turn them often that they may be brown on all -sides. Cut stale bread into fanciful shape, fry in the sausage fat, and -garnish the dish with it. Brown bread is delicious fried in this way. -Serve plain boiled potatoes. - - - - -VEGETABLES. - - -Boiled Potatoes. - -IF the potatoes are new, wash clean, and put into boiling water; boil -thirty minutes, and serve immediately. As they grow older, scrape the -skin off before boiling. For old potatoes, have a sharp knife with -a _thin_ blade; and pare the potatoes, having the skin as thin as -possible. They are very much better if they stand in cold water a few -hours before boiling; then put them in boiling water, and boil thirty -minutes. When they have boiled fifteen minutes, throw in a handful of -salt. When done, turn off the water, and let them stand on the back -part of the range three minutes; then, shake them up once, and turn -into the dish, and send to the table. - - -Baked Potatoes. - -Be very particular to wash every part of the potato clean, as many -persons eat the skin. Put them in a pan (have an old one for this -purpose), and bake in a moderate oven fifty minutes. There is such a -difference in ovens, that each one must learn for herself what the time -will be for each; for some will bake in less time, and some will take -much longer than the time designated. - - -Fried Potatoes. - -Pare and slice _thin_ raw potatoes, and let them stand in cold water -several hours; if in summer, put a piece of ice in the water. Cut the -slices _lengthwise_ of the potato. Have ready a basin with _boiling_ -drippings or lard, drain the potatoes a minute in a cullender, and drop -them into the boiling fat, and fry a light brown; take them out with a -skimmer, and lay them in a dry cullender, which should be placed in a -tin pan, and set in an open oven. There should be as much fat as for -frying doughnuts, and there should not be any more potatoes put in at -a time than will fry brown and not stick together. Have the basin in -which you fry quite deep, as there is danger of the fat boiling over -when the potatoes are put in. When you take the potatoes up, dredge a -little salt over them. When potatoes are cooked in this manner, they -will be light and crisp. If they do not get cooked enough at first, -they are very much improved by dropping them into the fat for one -minute, after they have been standing in the oven a while. - - -Fried Boiled Potatoes. - -Cut the potatoes into slices, and fry in either pork fat or nice -drippings. Have just fat enough in the pan to prevent their sticking, -and sprinkle with salt while cooking. When these are brown, take them -up and put in a little more fat, and fry as before. - - -Potatoes warmed with Pork. - -Cut about eight slices of pork into pieces about half an inch square, -and fry a nice brown. Have ready one dozen cold potatoes cut into -slices, and turn them into the pan with the fried pork, and dredge in a -little salt and pepper, then stir and cut them into small pieces with -the knife. When a light brown, serve. - - -Potatoes warmed in Gravy. - -Slice cold potatoes as for frying, and turn them into the frying-pan, -and to a dozen potatoes add a pint of cold gravy. Season with pepper -and salt, and stir, and cut with a knife, until they are hot and in -small pieces. - - -Fricassee of Potatoes. - -Cut cold boiled potatoes into small squares, and put them in a basin -with milk, pepper, and salt, allowing half a pint of milk to a dozen -potatoes. Set the basin into another of hot water, and when it comes to -a boil, add a tablespoonful of butter, and set on the stove, and let it -boil up once, then serve. - - -Boiled Sweet Potatoes. - -Wash and boil, with the skins on, forty-five minutes. They are much -better baked than boiled, and I would cook them so generally. - - -Baked Sweet Potatoes. - -Wash and wipe dry, and bake one hour. Do not cook squash when you have -sweet potatoes. - - -Boiled Onions. - -When new and tender, they will boil in one hour; but after the month -of October, they will require two hours. Put them into water before -peeling them, and they will not affect the eyes. Peel off all the dark -skin, and put them in hot water, and boil as directed. If you have -milk plenty, half an hour before they are done, turn a quart into the -water in which they are boiling. This makes them white, and is said to -prevent in a measure, the disagreeable odor which always follows their -being eaten. Boil them in a porcelain kettle. Dish them whole, and -season with a little pepper, salt, and butter. - - -Fried Onions. - -Peel and slice thin ten good-sized onions, and put them in a frying-pan -with two spoonfuls of drippings. Fry thirty minutes, turning often. - - -Baked Squash. - -Cut the squash in two, take out all the soft, stringy part; if you -need the whole squash for dinner, lay the halves together, and put in -a baking-pan (the old one you use for baking potatoes in), and bake -forty-five minutes. When done, scrape the squash from the shell, and -season, and serve as boiled squash. When you cook but half a squash, -lay it with the inside downward. This is a nice way to cook watery -squash. - - -Beets. - -Wash clean, but do not scrape; if you do they will look white when -cooked. When young they will cook in two hours; but old ones will -require four or five hours. When done, plunge them into cold water, and -the skin will peel off easily. Cut in thin slices. - - -Pickled Beets. - -Cut the beets that are left from dinner into thin slices, and lay them -in an earthen vessel, and cover with cold vinegar. - - -Shelled Beans. - -Wash in several waters, and put them in a basin with boiling water. -Boil one hour. Do not drain them very dry. Season with butter and salt. - - -Boston Baked Beans. - -Examine and wash one quart of dry beans (the pea bean is the best), -and put them in a pan with six quarts of cold water; let them soak in -this over night. In the morning wash them in another water, and place -them on the fire with six quarts of cold water and a pound of mixed -salt pork. If they are the present year’s beans, they will cook enough -in half an hour; if older, one hour. Drain them and put half in the -bean-pot; then gash the pork, and put in the remainder of the beans, -one tablespoonful of molasses, and one of salt, and cover with boiling -water. Bake ten hours. Watch them carefully, and do not let them cook -dry. - -N. B. As the water cooks away, add more. - - -String Beans. - -String and cut into pieces about an inch long; then wash and put into -boiling water, and boil one hour. Season with salt and butter. - - -Green Peas. - -Put them into boiling water, and when very young they will cook in -twenty minutes; but generally they require thirty. Season with salt and -butter. - - -Boiled Rice. - -Wash and pick all the specks from a cup of rice. Let it stand in cold -water two hours, and then put it in a deep kettle, with two quarts -of water, and boil _fast_ thirty minutes. When it has boiled twenty -minutes, throw in a great spoonful of salt. When done, turn into a -cullender, and set in the oven a few minutes. When ready to dish, -shake lightly and _turn_ into the vegetable dish. Never use a spoon. -If these directions are followed, you will have a handsome and healthy -vegetable, and every kernel will be separate. The water in which the -rice has been boiled makes a nice starch for colored clothes. - -The Southern rice cooks much quicker and is nicer than the Indian -rice. If possible, always purchase the former. - - -Boiled Rice, No. 2. - -Wash one cupful of rice and put into a tin basin or pail, with three -cupfuls of cold water, and a teaspoonful of salt, cover and set in -another basin, with hot water, place on the fire, and boil thirty -minutes. Rice is very healthy, and should be a common dish on the table. - - -Boiled Macaroni. - -Break up and wash a pint bowl full of macaroni, and put in a shallow -basin, and cover with cold water. Set this basin into another of -warm water, and place on the fire; after fifteen minutes, add a pint -of milk, and a teaspoonful of salt; let it cook ten minutes longer, -then add a spoonful of butter, and cook five minutes more, and dish. -Be careful not to break the macaroni in dishing. The boiled macaroni -which remains from one dinner can be used for the next, by preparing -it in the following manner: Butter a shallow dish, and turn the -macaroni into it; then grate over it old cheese, and brown. - - -Boiled Green Corn. - -Boil twenty-five minutes, if very young and tender. As it grows older -it requires a longer time. Send to the table in a napkin. - - -Boiled Turnips. - -Peel and cut into slices. If they are to be served in slices, boil -with a small piece of pork. Boil the pork three hours, and put in the -turnips; if they are the white turnip, they will cook in forty-five -minutes; but if the yellow, they will require two hours. Serve in -slices without any seasoning except what they get by being boiled with -the pork. - - -Stewed Tomatoes. - -Pour boiling water over half a peck of ripe tomatoes. Let them stand in -it five minutes, and then peel off the skins; cut them into slices, and -put in a stew-pan with a little salt, pepper, and a spoonful of sugar. -Simmer two hours, stirring often to prevent burning. Two minutes before -dishing stir in one tablespoonful of butter. Canned tomatoes are cooked -in the same manner, but do not require more than half an hour to stew. - - -Sliced Tomatoes. - -Pour boiling water over them, and then peel and slice thin; lay them on -small platters, and serve. Let each person season to his own taste. - - -Baked Tomatoes. - -Scald and peel as directed; have ready a dish, into which lay a layer -of tomatoes (whole), then sprinkle with salt, pepper, and cracker -crumbs; then another layer of tomatoes, and sprinkle again with salt -and pepper. Cut a spoonful of butter into small pieces and lay on the -tomatoes, and then cover with cracker crumbs. Bake thirty minutes. - - -Mock Bisque Soup.—Very nice. - -Stew one can of tomatoes (one quart can). While the tomatoes are -stewing, put three pints of milk on to boil, setting the basin in which -the milk is into another of hot water. When the milk comes to a boil, -stir in a tablespoonful of flour, which has been thoroughly mixed with -a little cold milk. Let this boil ten minutes, and then add butter the -size of an egg, salt and pepper to taste. The tomatoes, which were put -on at the same time with the milk, are now ready to strain into the -mixture. Just before straining, stir a pinch of saleratus into the -tomatoes to remove the acidity. Serve immediately. - - - - -BREAD. - - -Corn Dodgers. - -TAKE three teacups of Indian meal, one teaspoonful of salt, one -tablespoonful of sugar, and pour on boiling water enough to wet it, -nearly one quart; then make into small, flat cakes about an inch thick, -and fry in _boiling_ fat until brown. They will fry in fifteen or -twenty minutes. To be eaten _very hot_. - - -Baked Corn Cake. - -Three teacups of Indian meal, one teaspoonful of salt, one -tablespoonful of sugar, one of butter; wet this with _boiling_ water, -and then beat in one egg. Spread half an inch deep on buttered tin -sheets, and bake brown in a quick oven. This is delicious. - - -Oat-meal. - -Oatmeal, Indian meal, and hominy all require two things to make them -perfect; that is, _plenty of water_ when first put on to boil, and a -_long_ time to boil. - -Have about two quarts of boiling water in a large stewpan, and into it -stir one cup of oatmeal, which you have already wet with cold water; -boil this an hour, stirring often, and then add half a spoonful of -salt, and boil an hour longer. If it should get too stiff, add more -boiling water; or, if too thin, boil a little longer. You cannot boil -it too much. - -The only trouble there is in cooking oatmeal is, that it takes a long -time; and surely no one will let that stand in the way when it is so -much better for having the extra time. It is also very necessary that -there be an abundance of water to begin with; if not, it will never be -as good, no matter how much may be added after it has been cooking any -time. - - -Hominy. - -Wash in two waters one cup of hominy, then stir it into one quart -of boiling water with a little salt, and boil from thirty to sixty -minutes. It is better boiled sixty than thirty. Be careful that it does -not burn. Hominy can be used more than oatmeal, as it can be eaten -with any kind of meat, and should be cooked once a day. It is nice and -appropriate for any meal. It is also good eaten warm or cold with milk. - - -Hominy Griddle-cakes. - -To one pint of warm, boiled hominy, add a pint of milk or water, and -one pint of flour. Beat up two or three eggs, and stir them into the -batter with a little salt. Fry as any other griddle-cake. They are -delicious. - - -Fried Mush. - -Into two quarts of boiling water stir one tablespoonful of salt, and -one cup of flour mixed with one quart of Indian meal (it may take a -little more than a quart of meal to make it stiff enough); beat it -well, or it will be lumpy. Boil gently two hours, and then turn into -dishes which have been dipped in cold water, and set away to cool. -Pans in which you bake loaves of bread are the best to cool it in, as -it then makes handsome slices. In the morning cut into slices an inch -thick, and fry brown in pork fat. Serve slices of fried pork with it. -You can cook enough at one time for several breakfasts. If you do not -wish to fry the mush, do not use the flour, and do not make quite so -stiff. - - -Spider-Cakes. - -Heat the frypan hot; also a cover for it. While heating, mix with one -pint of Hecker’s prepared flour half a pint of milk or water; grease -the hot pan with pork, lard, or butter, and pour half the mixture into -it. Make smooth with the spoon; cover, and cook four minutes; turn the -cake, and cook four minutes longer. Take up, grease the pan again, and -put in the remainder of the mixture, which cook as before. - - -Biscuit. - -One quart of Hecker’s prepared flour, one small pint of milk or water. -Grease the pans, and drop the mixture by the spoonful on to it; bake in -a quick oven from ten to twelve minutes. - -N. B. If you prefer, shape into cakes with the hands. - - -Hecker’s Prepared Graham. - -Rye and Indian are nice to take into camp, as all that is necessary is -to wet with milk or water, and bake. The buckwheat is nice also. - -When you have Hecker’s prepared Graham, rye, or Indian, use one half a -cup of sugar to the quart of the preparation. - - -Milk Toast. - -Put one quart of milk in a tin pail or basin, and set into a kettle of -boiling water. When it comes to a boil, stir in two spoonfuls of flour, -mixed with half a cup of milk, one spoonful of butter, and salt to -taste; let this boil ten minutes, and then put in the bread, which must -be toasted brown. Cook five minutes longer, and serve. - - - - -PUDDINGS. - - -Boiled Rice. - -PICK and wash clean one cupful of rice, and put into a basin with a -pint and a half of cold water; set on the stove where it will cook -slowly; or, better still, set into another basin of water, and cook -slowly. When the rice has absorbed all the water, turn on it one quart -of new milk, and stir in one tablespoonful of salt; let this cook two -hours, stirring often. Serve with sugar and cream. - - -Baked Rice. - -Pick and wash one cup of rice; put it in a dish that will hold two -quarts and a pint, and cover with fresh milk; stir into this two -teaspoonfuls of salt, one tablespoonful of cinnamon, and four of sugar. -Set this in the oven, and stir once in every half-hour; after it has -been baking two hours stir in milk enough to fill the dish, and bake -one hour longer (the dish should be nearly full of milk at first). -Serve with sugar and milk. - - -Minute Pudding. - -One pint of milk, one of water, nine tablespoonfuls of flour, one -teaspoonful of salt, two eggs. Set the milk into a basin of hot water, -and when it comes to a boil add to it one pint of boiling water. Have -ready the flour, made into a smooth paste with one cup of milk, and mix -with this paste, after they are well beaten, the two eggs; now take the -basin in which the milk and water are, and set upon the fire; let it -boil up once, and then stir in the thickening; beat it well, that it -may be smooth, and cook three minutes longer. Serve with vinegar sauce. - - -Apple Dowdy. - -Pare and quarter about one dozen good tart apples, put them in a -kettle with one cup of molasses, a small piece of butter, and one pint -of hot water. Set this on the fire, and let it come to a boil, and -while it is heating make a paste with one pint of prepared flour and -one half a pint of milk. Roll this out large enough to cover the apple, -put it into the kettle, cover tight, and boil gently twenty minutes. - - -Down East Pudding. - -One pint of molasses, one quart of flour, one tablespoonful of salt, -one teaspoonful of soda, three pints of blackberries. Boil three hours, -and serve with sauce made in the following manner:— - -One teacup of powdered sugar, one-half of butter, one egg, two -teaspoonfuls of _boiling_ water, and one of brandy. Beat the butter to -a cream, and then add very gradually the sugar beat in the yolk of an -egg, and, when perfectly creamy, add the white, which has been beaten -to a froth, then add the water and stir it very carefully. The brandy -should be beaten with the butter and sugar. - - -Bread Pudding. - -Take a quart basinful of stale bread, and soak in two quarts of sweet -milk two hours (keep in a cool place while soaking); then mash well -with a spoon, and take out all the hard pieces. Beat light four eggs -and stir into this, then add two teaspoonfuls of salt, a little nutmeg, -and one fourth of a cup of sugar, if you serve it with sauce; if not, -one and a half cupfuls. Bake three-quarters of an hour, and serve with -lemon sauce. Some put raisins in, but it must be much stiffer if you -have them, and the delicacy of the pudding is thereby lost. - - -Corn Starch Pudding. - -One quart of milk, six tablespoonfuls of cornstarch, three eggs, one -teaspoonful of salt. Put the milk in a basin, and set the basin into -a kettle with boiling water, and when it comes to a boil stir in the -cornstarch and eggs, which prepare in the following manner: Wet the -cornstarch with one cup of cold milk, and then stir into it the eggs -which are well beaten. After the starch is added to the boiling milk it -will cook in three minutes: beat well to make smooth. Serve with sugar -and cream or wine sauce. Never add the eggs after the starch has been -stirred into the boiling milk; if you do the egg will be in spots in -it. - - - - -CAKE. - - -Tea Cake. - -ONE spoonful of butter, one cup of sugar, one of milk, one pint of -prepared flour. Beat the sugar and butter together, and then the two -eggs; next stir the milk with them, and then stir in the flour. Turn -it, about an inch deep, into shallow pans, and bake in a quick oven. To -be eaten warm. - - -Berry Cake. - -Make the same as tea-cake, only pint and a half of flour, and stir in -one pint of blueberries. - - -Plain Cup Cake. - -Half a cup of butter, one of sugar, three of prepared flour, one of -milk, three eggs, and lemon or nutmeg to taste. Beat the butter light, -then add the sugar gradually, beating all the time until it is a cream, -and then add the eggs, which have been beaten light, and the milk; mix -all these well together, and then stir in the flour. Flavor and bake -either in loaves or sheets; when done, the place on top where it has -cracked open will look well done. If baked in loaves, it will take -forty minutes; in sheets, twenty. This quantity will make two small -loaves. - - -Soft Molasses Gingerbread, No. 2. - -One cup of molasses, one teaspoonful of saleratus, one of ginger, one -tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir -this together, and then pour on half a cup of _boiling_ water, and one -pint of flour. Bake about one inch deep in a sheet. This is very nice -if pains are taken to have the water boiling, and to beat it well when -the flour is added. - - - - -SAUCES AND DRESSINGS. - - -Drawn Butter. - -BEAT one cup of butter and two spoonfuls of flour to a cream, and pour -over this one pint of boiling water. Set on the fire, and let it come -to a boil, but do _not boil_. Serve immediately. - - -Egg Sauce. - -Chop up two hard-boiled eggs, and stir into drawn butter. - - -Oyster Sauce. - -Set a basin on the fire with half a pint of oysters and one pint of -boiling water; let them boil three minutes, and then stir in half a cup -of butter beaten to a cream, with two spoonfuls of flour; let this come -to a boil, and serve. - - -Salad Dressing. - -One tablespoonful of mustard, one-half of sugar, one teaspoonful of -salt, one-fourth of cayenne pepper, and the yolks of three uncooked -eggs. Put this mixture in an earthen dish and set on ice; stir with -a wooden or silver spoon until it is all well mixed, then add, very -gradually, one bottle of table oil. Stir until very light; then stir in -half a cup of vinegar. Be sure that you stir evenly, and one way all -the time. This is enough for four quarts of salad. - -N. B. You can use six yolks of eggs, and one-half or even one-fourth of -a bottle of oil. - - -Boiled Salad Dressing. - -Three eggs, one tablespoonful of sugar, one of oil, one each of mustard -and salt, scant one cup of vinegar, one cup of milk. Beat the eggs, -and add the other ingredients, then stir all together over a basin of -boiling water until about as thick as soft custard. Cool and bottle. - -Gentlemen will find this easily made and convenient, as it will keep -one or two weeks if kept in a cool place. It takes from twelve to -fifteen minutes to cook. - - -Caper Sauce. - -Into a pint of drawn butter stir three spoonfuls of capers. - - -Mint Sauce. - -Chop fine half a cupful of mint, and add to it a cup of vinegar and a -spoonful of sugar. - - -Viniagrette Sauce. - -One teaspoonful of white pepper, one of salt, one-half of mustard, -half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and -mustard together, then _very_ slowly add the vinegar, and, after all is -well mixed, add the oil. To be eaten on cold meats or fish. - - -Tartare Sauce. - -Made the same as salad dressing, with a little more vinegar and pickles -cut up fine and stirred into it. - - -Brown Sauce. - -Three tablespoonfuls of pork fat, two of flour, one pint of boiling -water, salt and pepper to taste. When the fat is hot, stir in the dry -flour, and cook until brown, then stir in gradually the boiling water. -Season to taste, and cook five minutes. This sauce can be varied by -adding any kind of catsup. - - -Dried Apple Sauce. - -Pick and wash the apples carefully, then place in a tin pail with a -cover. For one pint of dried apple, cut the thin yellow skin off a -lemon, and then pare and cut up the inside. Put the yellow skin (be -careful not to get any of the white) and the inside into the kettle -with the apple, and three pints of cold water. Cover tight, and simmer -three hours, then put in one pint of sugar, but do not stir the apple, -and simmer two hours longer. _Never stir_ dried apple-sauce. - - - - -DRINKS. - - -Tea. - -SCALD the teapot, and put in the tea, allowing one teaspoonful to each -person; pour over this half a cup of _boiling_ water (soft water is -the best), and steep in a hot place, but not where it will boil, ten -minutes; then turn in all the boiling water you wish, and serve. - - -Coffee. - -For coffee, two-thirds Java and one-third Mocha gives you a very fine -flavor. When buying, have them mix it in the store. - - -Shells. - -Put one quart of cold water and half a cup of shells into the pot, and -boil gently four or five hours; add boiling water occasionally. About -twenty minutes before serving, add one pint of new milk and boiling -water enough to make three pints in all. Let this boil a few minutes, -strain and serve. - - -Chocolate. - -With four spoonfuls of grated chocolate, mix one of sugar, and wet with -one of _boiling_ water. Rub this smooth with the bowl of the spoon, and -then stir into one pint of boiling water; let this boil up once, and -then add one pint of good milk; let this boil up once, and serve. - - -Prepared Cocoa. - -Prepared cocoa is made the same as chocolate, omitting the sugar. All -milk may be used if preferred. Never boil chocolate or prepared cocoa -more than one minute. Boiling makes it oily. The quicker it is used -after making the better. - - -Coffee, No - -Half a cup of dry coffee, one egg, shell and all. Mix coffee and egg -together, then pour on one quart of boiling water. Boil ten minutes, -and then add half a cup of cold water; pour coffee into the cup and -back again to pot. Let it stand a few minutes. - - -To make Mead. - -One pint and a half of brown sugar, half a pint of molasses. Pour on -this three pints of boiling water. Let this stand till blood warm, then -add two ounces of tartaric acid and one of essence of sassafras. - -When cold, bottle. - - -To use Mead. - -Put one tablespoonful of the mead in the bottom of a glass, then fill -two-thirds full of cold water, then stir in one-fourth of a teaspoonful -of soda, and drink while foaming. Make mead before leaving home. - - - - -FOR THE SICK. - - -Rice Water for Diarrhœa. - -PUT one cup of rice into the frypan, and stir over the fire until it is -a dark brown. If convenient, after it has been browned, pound it. Take -half a cup of the rice, and pour over it nearly one quart of water, and -let it stand on the stove twenty minutes; then strain, and add boiled -milk and sugar to taste. Drink freely of this. - - -Flour Gruel. - -Let one quart of fresh milk come to a boil, and then stir in one -tablespoonful of flour, which has been mixed with milk enough to make -a smooth paste; boil this mixture thirty minutes, being careful not to -let it burn. Season with salt, and strain. The patient should be kept -warm and quiet. - - -Oat Meal Gruel. - -Into one quart of boiling water, sprinkle two tablespoonfuls of -oatmeal; let this boil sixty minutes; season with salt, strain, and -serve. If sugar, milk, or cream is wished, it may be added. - - -Indian Meal Gruel. - -One quart of boiling water; stir into this one spoonful of flour -and two of Indian meal, mixed with a little cold water. Boil thirty -minutes. Season with salt, and strain. Use sugar and cream if you -choose. If flour is not liked, use another spoonful of meal instead. - - - - -INDEX. - - - BIRDS. - Birds Roasted in their Feathers 13 - Broiled Birds 14 - Stewed Partridges or Pigeons 14 - Brown Fricassee of Chicken 15 - White Fricassee of Chicken 15 - Chicken Curry 16 - Chicken Salad 16 - Sauce for Birds 17 - Broiled Chicken 17 - - FISH. - Chowder 18 - Fish Chowder, No. 2 19 - Fried Cod 20 - Broiled Cod, or Scrod 20 - Baked Cod 21 - Broiled Salt Fish 22 - Broiled Mackerel 23 - Fried Mackerel 23 - Baked Mackerel 24 - Smelts 24 - Brook Trout 25 - Eels Fried 25 - Baked Eels 25 - Boiled Halibut 26 - Fried Halibut 26 - Broiled Halibut, 27 - Smoked Halibut 27 - Fried Salmon 27 - Broiled Salmon 27 - Salmon Trout 27 - Shad and Haddock 28 - - SHELL-FISH. - Clam-Bake 29 - Clam Chowder 31 - Clam Chowder, No. 2 32 - Clam Boil 33 - Clam Fritters 33 - Scalloped Oysters 33 - Fried Oysters 34 - Broiled Oysters 34 - Oyster Stew 34 - Oyster Soup 35 - Broiled Lobster 36 - To Boil Lobster 36 - Stewed Lobster 36 - Curried Lobster 37 - Lobster Salad 37 - - EGGS. - Poached Eggs 38 - Scrambled Eggs 38 - Omelets 38 - - MEATS. - Fried Salt Pork 40 - Broiled Salt Pork 40 - Salt Pork Fried in Batter 40 - Fried Ham 41 - Broiled Ham 41 - Ham and Eggs 41 - Breakfast Bacon 42 - Beefsteak Smothered in Onions 42 - Broiled Beefsteak 43 - Fried Beefsteak 44 - Stewed Beef 44 - Lamb Chops 45 - Broiled Veal 45 - Fricassee of Veal 46 - Mutton Chops 46 - Mutton Pie with Tomatoes 47 - Veal Cutlets 47 - Mutton Cutlets 47 - Fried Sausages 47 - - VEGETABLES. - Boiled Potatoes 49 - Baked Potatoes 49 - Fried Potatoes 50 - Fried Boiled Potatoes 51 - Potatoes warmed with Pork 51 - Potatoes warmed in Gravy 52 - Fricassee of Potatoes 52 - Boiled Sweet Potatoes 53 - Baked Sweet Potatoes 53 - Boiled Onions 53 - Fried Onions 54 - Baked Squash 54 - Beets 55 - Pickled Beets 55 - Shelled Beans 55 - Boston Baked Beans 55 - String Beans 56 - Green Peas 57 - Boiled Rice 57 - Boiled Rice, No. 2 58 - Boiled Macaroni 58 - Boiled Green Corn 59 - Boiled Turnips 59 - Stewed Tomatoes 60 - Sliced Tomatoes 60 - Baked Tomatoes 60 - Mock Bisque Soup.—Very nice 61 - - BREAD. - Fried Corn Dodgers 62 - Baked Corn Cake 62 - Oat-Meal 62 - Hominy 63 - Hominy Griddle-Cakes 64 - Fried Mush 64 - Spider-Cakes 65 - Biscuit 66 - Hecker’s Prepared Graham 66 - Milk Toast 66 - - PUDDINGS. - Boiled Rice 68 - Baked Rice 68 - Minute Pudding 69 - Apple Dowdy 69 - Down East Pudding 70 - Bread Pudding 71 - Corn Starch Pudding 71 - - CAKE. - Tea Cake 73 - Berry Cake 73 - Plain Cup Cake 73 - Soft Molasses Gingerbread, No. 2 74 - - SAUCES AND DRESSINGS. - Sauce for Birds 17 - Drawn Butter 75 - Egg Sauce 75 - Oyster Sauce 75 - Salad Dressing 76 - Boiled Salad Dressing 76 - Caper Sauce 77 - Mint Sauce 77 - Viniagrette Sauce 77 - Tartare Sauce 78 - Brown Sauce 78 - Dried Apple Sauce 78 - - DRINKS. - Tea 80 - Coffee 80 - Shells 80 - Chocolate 81 - Prepared Cocoa 81 - Coffee, No. 82 - To Make Mead 82 - To use Mead 82 - - FOR THE SICK. - Rice Water for Diarrhœa 83 - Flour Gruel 83 - Oat Meal Gruel 84 - Indian Meal Gruel 84 - - - - - * * * * * - - - - -Transcriber’s note: - -Obvious punctuation errors were corrected. - -Varied hyphenation was retained, as in oat-meal, oatmeal and -oat meal. - -Page 33, “Maderia” changed to “Madeira” (a glass of Madeira) - -Page 34, “seive” changed to “sieve” (oysters on a sieve) - -Page 34, “ligh” changed to “light” (a light brown) - -Page 82, recipe is actually titled “Coffee, No” and is also in the -index that way. The assumption is that it came from one of Miss -Parloa’s other cookbooks and had a number there. Since we can’t know -which, it was retained as printed. - -Page 91, “Diarrhoea” changed to “Diarrhœa” to match usage in text -(Water for Diarrhœa) - - - -***END OF THE PROJECT GUTENBERG EBOOK CAMP COOKERY*** - - -******* This file should be named 54138-0.txt or 54138-0.zip ******* - - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/dirs/5/4/1/3/54138 - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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