140. =Egg Dressing.=--Chop the yolks and_The Cooking Manual of Practical Directions for Economical Every-Day Cookery

separately, but not fine; strew them upon any salad after having dressed

it with two tablespoonfuls of cream, and one of white vinegar.

141. =Anchovy Salad Sauce.=--Mix until smooth two raw eggs, one

teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and

two of oil.

142. =Swiss Dressing.=--Pound two ounces of old cheese in a mortar, add

one tablespoonful of vinegar, a little salt and pepper, and dilute to

the consistency of cream with oil.

143. =Spring Dressing.=--Beat the yolks of two raw eggs, add a teaspoonful

of salt, and a saltspoonful of dry mustard, chop one leek or two new

onions, and mix them in, then add three tablespoonfuls of oil and one of

vinegar and mix thoroughly; tear up two heads of lettuce, putting thin

slices of boiled beets upon it, and pour the dressing over all.

144. =Mayonnaise.=--Place in the bottom of a salad bowl the yolk of one

raw egg, a level teaspoonful of salt, the same quantity of dry mustard,

a saltspoonful of white pepper, as much cayenne as can be taken up on

the point of a very small pen-knife blade, and the juice of half a

lemon; mix these ingredients with a wooden salad spoon until they assume

a creamy white appearance; then add, drop by drop, three gills of salad

oil, stirring the _mayonnaise_ constantly; if it thickens too rapidly,

thin it with a little of the juice from the second half of the lemon,

until all is used; and towards the finish add gradually four

tablespoonfuls of tarragon vinegar. Keep it cool until wanted for use.

145. =Hot Salad Sauce.=--This sauce when cold is an excellent and

economical substitute for the more expensive _mayonnaise_.

PART 1.--Put one ounce each of butter and flour into a sauce-pan over

the fire, and stir until it is melted, add gradually half a pint of

boiling water, season with a teaspoonful of salt, and quarter of a

saltspoonful of white pepper, stir till smooth, and set a little away

from the fire, while you make the following sauce.

PART 2.--Put the yolk of one raw egg in a salad bowl, add a quarter of a

saltspoonful of salt, half that quantity of grated nutmeg, as much

cayenne as you can take up on the point of a very small pen-knife blade;

mix these ingredients with a wooden salad spoon thoroughly, and then

add, a few drops at a time and alternately, three tablespoonfuls of oil,

and one of vinegar. Pour the preparation marked _part 1_, into this,

gradually stirring until the sauces are thoroughly mixed; cool and use.

This sauce will keep for weeks in a cool place.

146. =Romaine Salad Dressing.=--Grate half an ounce of onion, mix it with

a teaspoonful of lemon juice, a saltspoonful each of salt and powdered

sugar, a level saltspoonful each of white pepper, and dry mustard, then

gradually add three tablespoonfuls of oil, and one of vinegar. Use for

lettuce or tomato salad.

CHAPTER IX.

VEGETABLES.

Soft water is the best for boiling all vegetables. Fresh vegetables boil

in one-third less time than stale ones. Green vegetables should be put

into plenty of boiling water and salt, and boiled rapidly, without

covering, only until tender enough to pierce with the finger nail; a bit

of common washing soda, or of carbonate of ammonia, as large as a dried

pea, put into the boiling water with any of the vegetables except beans,

counteracts any excess of mineral elements in them, and helps to

preserve their color. A lump of loaf sugar boiled with turnips

neutralizes their excessive bitterness. Cabbage, potatoes, carrots,

turnips, parsnips, onions, and beets, are injured by being boiled with

fresh meat, and they also hurt the color of the meat, and impair its

tenderness and flavor. When vegetables are cooked for use with salt

meat, the meat should first be cooked and taken from the pot liquor, and

the vegetables boiled in the latter. The following table will be a guide

in boiling vegetables, but it must be remembered that the youngest and

freshest boil in the least time; and that in winter all the roots except

potatoes require nearly double the time to cook, that they would take

in summer, when they are new; spinach, ten to fifteen minutes; brussels

sprouts, peas, cauliflowers, and asparagus, fifteen to twenty minutes;

potatoes, cabbage, corn, and string-beans, twenty to thirty minutes;

turnips, onions, and squash, twenty to forty minutes; beets, carrots,

and parsnips, about one hour.

147. =Asparagus with Melted Butter.=--Trim the white tough ends from two

bunches of asparagus, tie it in packages of about a dozen stalks each;

put them into three quarts of boiling water, with three tablespoonfuls

of salt, and boil them gently until done, about twenty minutes; meantime

make some drawn butter according to receipt for caper sauce, omitting

the capers; fit two slices of toast to the bottom of the dish you intend

to use, dip it for one instant in the water in which the asparagus has

been boiled, lay it on the dish, and arrange the asparagus in a ring on

it with the heads in the centre; send the butter to the table in a gravy

boat, with the dish of asparagus.

148. =Green Peas.=--Boil two quarts of freshly shelled peas in two quarts

of boiling water with half an ounce of butter, one bunch of green mint,

and one teaspoonful each of sugar and salt, until they begin to sink to

the bottom of the sauce-pan: drain them in a colander, season them with

a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and

send them to the table hot.

149. =String Beans.=--These beans are generally marketed while they are

unripe, and cooked in the shell; in that condition two quarts of them

should be stringed, split in halves, cut in pieces two inches long, and

thrown into boiling water with a tablespoonful of salt, _but no soda or

ammonia should be added, as its action discolors them_; a few sprigs of

parsley and an ounce of pork can be boiled with them to their

improvement; when they are tender, which will be in about half an hour,

they should be drained, and served with melted butter, made as for caper

sauce, but without the capers.

150. =Baked Beets.=--Clean eight smooth beets with a soft cloth or brush;

bake them in a moderate oven about one hour; rub off the skin, baste

them with butter and lemon juice, return them to the oven for five

minutes, and serve them hot.

151. =Brussels Sprouts.=--Trim two quarts of Brussels sprouts, wash them

thoroughly, put them in three quarts of boiling water with two

tablespoonfuls of salt, and boil them gently until tender, about fifteen

minutes, shaking the sauce-pan occasionally; then drain them in a

colander, being careful not to break them; put them again into the

sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a

saltspoonful of salt, and quarter of a saltspoonful of white pepper;

toss them gently over the fire, while you make some rounds of buttered

toast for the bottom of a platter; when this is ready shake the Brussels

sprouts upon it, and serve hot. Some persons like the addition of two

ounces of grated Parmesan cheese; and others serve them with the

_Bechamel_ sauce named in receipt No. 84.

152. =Stuffed Cabbage.=--Cut the leaves of a large white cabbage as whole

as possible, cut out the stalks, wash the leaves well, and boil them

_only until tender_, in three quarts of boiling water and salt, with a

piece of soda as large as a dried pea; have ready some sausage meat

highly seasoned, and as soon as the cabbage is tender carefully drain it

in a colander, run cold water from the faucet over it, and, without

tearing the leaves, lay them open on the table, two or three upon each

other, making eight or ten piles. Divide the sausage meat, and lay a

portion in the centre of each, fold the cabbage over it in a compact

roll and tie it in place with cord; lay the rolls on a baking sheet,

season with salt and pepper, put over each a tablespoonful of any rich

brown gravy and brown a little in a quick oven; serve at once, on small

rounds of toast.

153. =Red Cabbage.=--Cut a firm head of red cabbage in shreds, lay it in

a sauce-pan with the following ingredients; one gill of vinegar, one

teaspoonful each of ground cloves and salt, half a saltspoonful of

pepper, two ounces of butter, and two ounces of sugar; stew it gently

until tender, about one hour, shaking the pan to prevent burning, and

serve it hot.

154. =Baked Cauliflower.=--Thoroughly wash a large cauliflower, boil it

in plenty of boiling water and salt, until tender, about twenty minutes;

drain it whole; pour over it one gill of _Bechamel_ sauce, made as in

receipt No. 84, dust it thickly with cracker dust, or bread crumbs, and

Parmesan cheese, mixed in equal proportions, and brown it ten minutes

in a quick oven.

155. =Baked Turnips.=--Pare six large yellow turnips, slice them, and boil

them till tender in plenty of salted water; drain them, put them on a

flat dish in layers, pour over them half a pint of _Bechamel_ sauce,

dust them thickly with crumbs and grated Parmesan cheese; brown them in

a quick oven, and serve hot.

156. =Glazed Onions.=--Pare three dozen button onions, put them on a tin

dish, pour over them a very little Spanish sauce or brown gravy, just

enough to moisten them, season them with a teaspoonful of salt, and

quarter of a saltspoonful of pepper; brown them in a quick oven, shaking

them occasionally to color them equally; serve hot.

157. =Mushroom Pudding.=--Cleanse a quart of fresh mushrooms, cut them in

small pieces, mix them with half a pound of minced ham or bacon, season

them with a teaspoonful of salt, and half a saltspoonful of pepper;

spread them on a roly-poly crust made by mixing one pound of flour, half

a pound of shortening, and a teaspoonful of salt, with about one pint of

water: roll up the crust, tie it tightly in a floured cloth, and boil it

about two hours in boiling stock, or salted water; serve hot with bread,

or vegetables.

158. =Boiled Potatoes.=--Potatoes should be prepared for boiling by first

carefully washing them, removing the deep eyes or defective parts, and

then paring off one ring all around the potato; place them in cold water

with a little salt; when cooked, which will be in from twenty to thirty

minutes, pour off all the water, cover them with a clean, coarse towel,

_leaving off the lid of the pot_, and set them on a hot brick on the

back of the fire to steam. Potatoes treated in this way can be kept

fresh, hot and mealy for hours. Medium-sized and smooth potatoes are the

most economical to use, and the kind should be selected in reference to

the season.

159. =Lyonnaise Potatoes.=--Chop two ounces of onion, and fry it pale

yellow in two ounces of butter; meantime peel boiled potatoes, either

hot or cold, cut them in slices, put them into the pan containing the

onion and butter, season them with a teaspoonful of salt, and half a

saltspoonful of pepper, fry them pale brown, shaking the pan to prevent

burning, and tossing it to brown them evenly; sprinkle with two

tablespoonfuls of chopped parsley, and serve at once.

160. =Stuffed Potatoes.=--Wash twelve large potatoes with a brush; bake

them _only until they begin to soften_; not more than half an hour; cut

off one end, scoop out the inside with a teaspoon into a sauce-pan

containing two ounces of butter, one saltspoonful of white pepper, one

teaspoonful of salt, and two ounces of grated Parmesan cheese; stir all

these ingredients over the fire until they are scalding hot; then fill

the potato skins with the mixture, put on the ends, press the potatoes

gently in shape, heat them in the oven, and serve them on a hot dish

covered with a napkin, the potatoes being laid on the napkin. _Observe

never to cover a baked potato unless you want it to be heavy and

moist._

161. =Potato Snow.=--Peel a quart of white potatoes, and boil them as

directed in receipt No. 158; drain them thoroughly, put them in a sieve

over the dish in which they are to be served, and rub them through it

with a potato masher, or a wooden spoon; do not stir them after they are

put into the dish, and serve them hot.

162. =Bermuda or New Potatoes.=--Wash a quart of new potatoes thoroughly,

put them into plenty of boiling water and salt, and boil them until

tender enough to pierce easily with a fork; drain off the water, cover

them with a towel, let them steam five minutes, and serve them in their

jackets.

163. =Broiled Potatoes.=--Boil a quart of even sized potatoes until

tender, but do not let them grow mealy; drain off the water, peel the

potatoes, cut them in half inch slices, dip them in melted butter, and

broil them over a moderate fire; serve hot, with a little butter melted.

164. =Saratoga Potatoes.=--Peel a quart of potatoes, cut them in very thin

slices, and lay them in cold water and salt for an hour or more; then

dry them on a towel, throw them into a deep kettle of smoking hot fat,

and fry them light brown; take them out of the fat with a skimmer into a

colander, scatter over them a teaspoonful of salt, shake them well

about, and turn them on a platter to serve.

165. =Broiled Tomatoes.=--Wipe half a dozen large red tomatoes, cut them

in half inch slices, dip them in melted butter, season them with salt

and pepper, dip them in cracker crumbs, and broil them on an oiled

gridiron over a moderate fire, being very careful not to break the

slices in turning them. Serve them with chops for breakfast.

166. =Stuffed Tomatoes.=--Cut off the tops from eight or ten large smooth

round tomatoes; scoop out the inside, and put it into a sauce-pan with

quarter of a pound of scraps of ham, bacon or tongue minced fine, a

saltspoonful of salt, two ounces of butter, half an ounce of chopped

parsley, and four ounces of grated cheese and bread crumbs mixed; stir

these ingredients over the fire until they are scalding hot, fill the

tomato skins with this forcemeat, fit them neatly together, dust them

with sifted bread crumbs, put over each a very little sweet oil to

prevent burning, brown them in a quick oven, and serve them on a hot

dish with their own gravy turned over them.

167. =Saratoga Onions.=--Slice half a dozen delicately flavored onions in

small strips; drop them into plenty of smoking hot fat, fry them pale

brown, and drain them for a moment in a colander. Serve hot for

breakfast or lunch.

168. =Fried Beans.=--Fry two ounces of chopped onions in one ounce of

butter until golden brown; put into them about a quart of cold boiled

white beans, season them with a teaspoonful of salt, and half a

saltspoonful of pepper, moisten them with half a pint of any brown

gravy, and serve them hot.

169. =Ham and Beans.=--Put into a sauce-pan two ounces of butter, half a

saltspoonful each of salt and pepper, one quart of cold beans, and

quarter of a pound of ham chopped fine; moisten these ingredients with

a little gravy of any kind, heat them thoroughly, and serve at once.

170. =Kolcannon.=--Mince an ounce of onion, fry it pale yellow in one

ounce of butter, add to it equal parts of cold boiled potatoes and

cabbage, season with a teaspoonful of salt, and half a saltspoonful of

pepper, and fry for fifteen minutes; serve hot for breakfast or lunch.

171. =Carrot Stew.=--Clean, boil, and quarter three large carrots; cut the

pieces in two; simmer them gently in milk enough to cover them, season

with a teaspoonful of salt, and a saltspoonful of pepper; when they are

quite tender take them off the fire long enough to stir in the raw yolk

of an egg, return them to the fire two minutes to cook the egg, and

serve them hot at once.

172. =Baked Mushrooms.=--Clean a quart of medium sized mushrooms, trim off

the roots, dip them first in some _maitre d'hotel_ butter made of equal

parts of chopped parsley, lemon juice, and sweet butter, then roll them

in cracker or bread crumbs, lay them on a dish, and just brown them in a

quick oven.

173. =Stuffed Lettuce.=--Choose four round firm heads of lettuce, first

bring them to a boil in hot water and salt, drain them carefully, cut

out the stalk end, fill the inside of the head with minced veal or

chicken highly seasoned, lay them on a baking pan, put a tablespoonful

of some brown gravy over each, and then bake in a moderate oven about

fifteen minutes.

174. =Stewed Parsnips.=--Wash eight parsnips, carefully cut each in four

pieces, boil them in plenty of water, until tender, from twenty minutes

to an hour, according to the season; then drain off the water, make a

layer of quarter of a pound of salt pork on the bottom of the pot, put

the parsnips in again, and fry them until brown; serve the pork with

them on a platter.

CHAPTER X.

CHEAP DISHES WITHOUT MEAT.

"Bread is the staff of life;" in all ages and countries farinaceous

foods have formed the bulk of man's sustenance; under this general term

we include macaroni, which contains more gluten than bread and

consequently is more nourishing, the different wheat flours, oat and

barley meal, pearl barley, peas, beans, and lentils; the latter are the

nearest article to meat in point of nourishment, containing heat-food in

quantity nearly equal to wheat, and twice as much flesh food. Lentils

have been used for food in older countries from time immemorial, and it

is quite time that we should become acquainted with their merits; a

lentil soup is given in the second chapter, and in this we append some

excellent directions for cooking this invaluable food. One quart of

lentils when cooked will make four pounds of hearty food. There are two

varieties in market; the small flat brown seed, called lentils _a la

reine_; and a larger kind, about the size of peas, and of a greenish

color; both sorts are equally well flavored and nutritious. There is no

reason why, with judicious seasoning, the "dinner of herbs" should lack

the gustatory enjoyment which is popularly supposed to belong to the

repast furnished by the "stalled ox;" especially if we are economical

enough to save towards making it any pot-liquor, or cold meat gravy or

drippings, which are left from a feast-day.

175. =Potato Soup.=--Slice six onions, fry them brown with two ounces of

drippings, then add two ounces of flour and brown it; add four quarts of

boiling water, and stir till the soup boils; season with a level

tablespoonful of salt, half a saltspoonful of pepper; add one quart of

potatoes peeled and cut fine, and boil all until they are tender; then

stir in four ounces of oatmeal mixed smooth with a pint of cold water,

and boil fifteen minutes; this soup should be stirred often enough to

prevent burning; when it is nearly done mix together off the fire one

ounce each of butter and flour, and stir them into the soup; when it

boils up pass through a sieve with a wooden spoon, and serve hot with

plenty of bread.

176. =Scotch Crowdie.=--Boil one pound of oatmeal one hour in four quarts

of any kind of pot-liquor, stirring often enough to prevent burning;

season with one tablespoonful of salt, a level saltspoonful of pepper,

one ounce of butter, and serve with plenty of bread.

177. =Peas-pudding.=--Soak three pints of dried peas in cold water over

night; tie them loosely in a clean cloth, and boil them about two hours

in pot-liquor or water, putting them into it cold and bringing them

gradually to a boil; drain them, pass them through a sieve with a wooden

spoon, season them with a level tablespoonful of salt, half a

saltspoonful of pepper, one ounce of butter, and one egg, if it is on

hand; mix, tie in a clean cloth, and boil half an hour longer; then turn

it from the cloth, on a dish, and serve hot.

178. =Red Herrings with Potatoes.=--Soak a dozen herrings in cold water

for one hour; dry and skin them, split them down the back, and lay them

in a pan with two ounces of drippings, two ounces of onion chopped fine,

a saltspoonful of pepper, and three tablespoonfuls of vinegar; and set

them in a moderate oven to brown for ten or fifteen minutes: meantime,

boil one quart of potatoes, with a ring of the paring taken off, in

plenty of boiling water and salt, pouring off the water as soon as they

are tender, and letting them stand on the back of the fire, covered with

a dry towel, for five minutes; serve them with the herrings, taking care

to dish both quite hot.

179. =Oatmeal Porridge.=--Boil two ounces of chopped onion in two quarts

of skim milk; mix half a pound of oatmeal smooth with about a pint of

milk, pour it into the boiling milk, season it with a tablespoonful of

salt, boil it about twenty minutes, stirring to prevent burning, and

serve hot.

180. =Cheese Pudding.=--Into two quarts of boiling water, containing two

tablespoonfuls of salt, stir one pound of yellow Indian meal, and three

quarters of a pound of grated cheese; boil it for twenty minutes,

stirring it occasionally to prevent burning; then put it in a buttered

baking pan, sprinkle over the top quarter of a pound of grated cheese,

and brown in a quick oven. Serve hot. If any remains, slice it cold and

fry it brown.

181. =Polenta.=--Boil one pound of yellow Indian meal for half an hour, in

two quarts of pot-liquor, stirring it occasionally to prevent burning;

then bake it for half an hour in a buttered baking dish, and serve it

either hot; or, when cold, slice it and fry it in smoking hot fat. This

favorite Italian dish is closely allied to the hasty-pudding of New

England, whose praises have been sung by poe-tasters.

182. =Fish Pudding.=--Make a plain paste by mixing quarter of a pound of

lard or sweet drippings with half a pound of flour, a teaspoonful of

salt, and just water enough to make a stiff paste; roll it out; line the

edges of a deep pudding dish with it half way down; fill the dish with

layers of fresh codfish cut in small pieces, using two or three pounds,

season each layer with salt, pepper, chopped parsley, and chopped

onions, using one tablespoonful of salt, one saltspoonful of pepper, two

bay leaves, a saltspoonful of thyme, four ounces of onion, and half an

ounce of parsley; fill up the dish with any cold gravy, milk, or water,

cover with paste, and bake fifteen minutes in a quick oven; finish by

baking half an hour in a moderate oven; serve hot.

183. =Lentils boiled plain.=--Wash two pounds of lentils well in cold

water, put them over the fire, in four quarts of cold water with one

ounce of drippings, one tablespoonful of salt, and a saltspoonful of

pepper, and boil slowly until tender, that is about three hours; drain

off the little water which remains, add to the lentils one ounce of

butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and

a little more salt and pepper if required, and serve them hot. Always

save the water in which they are boiled; with the addition of a little

thickening and seasoning, it makes a very nourishing soup.

184. =Stewed Lentils.=--Put plain boiled lentils into a sauce-pan, cover

them with any kind of pot-liquor, add one ounce of chopped onion, two

ounces of butter, quarter of an ounce of chopped parsley, and stew

gently for twenty minutes; serve hot.

185. =Fried Lentils.=--Fry one ounce of chopped onion brown in two ounces

of drippings, add plain boiled lentils, see if they are properly

seasoned, and brown them well; serve hot.

186. =Norfolk Dumplings.=--Mix well together two pounds of flour, one

dessertspoonful of salt, and two pints of milk; divide the dough in

twelve equal parts, and drop them into a pot of boiling pot-liquor, or

boiling water; boil them steadily half an hour. They should be eaten

hot, with gravy, sweet drippings, or a little molasses.

187. =Salt Cod with Parsnips.=--Soak three pounds of salt fish over night,

with the skin uppermost, and boil it about one hour, putting it into

plenty of cold water. Meantime pare half a dozen parsnips, and cut them

in quarters, boil them half an hour, or longer, until tender, drain

them, and dish them around the fish. While the fish and parsnips are

cooking make the following sauce: mix two ounces of flour and one ounce

of butter or sweet drippings, over the fire until a smooth paste is

formed; then pour in half a pint of boiling water gradually, stirring

until the sauce is smooth, add three tablespoonfuls of vinegar, season

with one saltspoonful of salt, and half that quantity of pepper; let the

sauce boil up thoroughly for about three minutes, and serve it with the

fish and parsnips. A hard boiled egg chopped and added to the sauce

improves it.

188. =Pickled Mackerel.=--When fresh mackerel or herrings can be bought

cheap, clean enough to fill a two quart deep jar, pack them in it in

layers with a seasoning of a tablespoonful of salt, a teaspoonful of

powdered herbs a saltspoonful each of pepper and allspice, and cover

with vinegar and cold water, in equal parts. Bake about one hour in a

moderate oven. Serve with plain boiled potatoes.

189. =Potato Pudding.=--Wash and peel two quarts of potatoes; peel and

slice about six ounces of onions; skin and bone two bloaters or large

herrings; put all these ingredients in a baking dish in layers seasoning

them with a dessertspoonful of salt and a saltspoonful of pepper; pour

over them any cold gravy you have on hand, or add two or three ounces of

drippings; if you have neither of these, water will answer; bake the

pudding an hour and a half; serve hot, with bread.

CHAPTER XI.

CHEAP DISHES WITH MEAT.

Those parts of meat which are usually called inferior, and sold at low

rates, such as the head, tongue, brains, pluck, tripe, feet, and tail,

can be cooked so as to become both nourishing and delicate. They are

more generally eaten in Europe than in this country, and they are really

worthy of careful preparation; for instance, take the haslet _ragout_,

the receipt for which is given further on in this chapter. The author

owes this receipt to the fortunate circumstance of one day procuring a

calf's liver direct from the slaughter-house, with the heart and lights

attached; the liver was to be larded and cooked as directed in receipt

No. 53, at a cooking lesson; the _chef_ said, after laying aside the

liver, "I will make for myself a dish of what the ladies would not

choose," and at the direction of the author he cooked it before the

class; the ladies tasted and approved. The nutritive value and flavor of

the dishes specified in this chapter are less than those of prime cuts

of meat, but properly combined with vegetables and cereals, they

completely take the place of those more expensive foods; they should be

thoroughly cooked, and well masticated; and can usually be digested

with greater ease than the more solid flesh.

190. =Three dishes from a Neck of Mutton.=--PART I.--BARLEY BROTH WITH

VEGETABLES.--Trim a neck of mutton into neat cutlets, and reserve them

for _part 2_; put the bones and trimmings into three quarts of cold

water, boil slowly, and skim thoroughly: add six ounces of barley which

has been soaked in cold water over night, a bouquet of sweet herbs, two

teaspoonfuls of salt, and one saltspoonful of pepper, and simmer for two

hours; strain out one quart of the broth for _part 3_, then add six

ounces of carrots, four ounces of onions, and four ounces of yellow

turnips cut in dice about half an inch square, six ounces of oatmeal

mixed to a smooth batter with cold water, and simmer until the

vegetables are tender, which will be about half an hour: taste to try

the seasoning and serve hot.--PART II.--MUTTON STEW.--Cut half a quart

each of yellow turnips and potatoes into balls as large as marbles,

saving the trimmings to put into soup, and for mashed potatoes; peel six

ounces of small onions; put all these in separate vessels to boil until

tender enough to pierce with a fork; meantime put the cutlets in a hot

pan containing an ounce of drippings, and fry them brown quickly; stir

among them one ounce of dry flour; brown it, add one quart of boiling

water; season with one teaspoonful of salt, and a quarter of a

saltspoonful of pepper; drain the vegetables, put them with the meat and

gravy, and serve hot.--PART III.--FRIED PUDDING.--To the quart of broth

strained off as directed in _Part I_, and brought to the boiling point,

gradually add sufficient Indian meal to thicken it, about half a pound

will generally be enough; season with a teaspoonful of salt, and boil it

for twenty minutes, stirring it occasionally to prevent burning; pour it

out into a deep earthen dish, and let it stand long enough to grow

solid; then cut it in slices, and fry it brown in drippings; it can be

eaten with molasses for dessert. With proper management all these dishes

can be ready at one time, and will form a good and wholesome dinner.

191. =Neck of Pork stuffed.=--Clean a neck of fresh pork, fill it with

sage and onion stuffing, made according to receipt No. ----; put it in a

dripping pan, with some small potatoes, peeled and washed well in cold

water, roast it brown, seasoning with a teaspoonful of salt, and half a

saltspoonful of pepper, when it is half done; when it is thoroughly

cooked serve it with the potatoes laid around it, and a gravy made from

the drippings in the pan cleared of fat, and thickened with a

teaspoonful of flour.

192. =Pigs' Feet Fried.=--Thoroughly burn all the hairs off with a poker

heated to a white heat; then scald the feet, wipe them dry, and put them

over the fire to boil in cold water, with two ounces each of carrot and

onion, the latter stuck with six cloves, two tablespoonfuls of salt,

quarter of an ounce of parsley made into a bouquet with three bay leaves

and a sprig of thyme; boil them slowly four hours, or more, until you

can easily remove the bones. Split the feet in two pieces, and take out

all the large bones; have ready some sifted crumbs of cracker, or dry

bread, a little milk, or an egg beaten with a teaspoonful of water; dry

the pieces on a clean towel, roll them first in the crumbs, then dip

them in the milk or egg, and roll them again in the crumbs; fry them in

smoking hot lard, which you must afterwards strain and save to use

again, and lay them neatly on a hot dish; they will make an appetizing

and nourishing meal.

193. =Pigs' Tongue and Brains.=--Soak them in cold water with two

tablespoonfuls of salt for two hours; then put them into cold water over

the fire, with two ounces each of carrot and onion, the latter stuck

with three cloves, a bouquet of sweet herbs, and a tablespoonful of

vinegar, and boil slowly fifteen minutes; take out the brains leaving

the tongue still boiling, and put them in cold water to cool; then

carefully remove the thin membrane or skin covering the brains, without

breaking them; season them with a saltspoonful of salt and quarter of a

saltspoonful of pepper, roll them in cracker crumbs, and fry them brown

in smoking hot fat. By this time the tongue will be tender; take it up,

lay it on a dish between the brains, put a few sprigs of parsley,

celery, mint or watercresses, around them and serve them hot. This

inexpensive dish is very delicate and nutritious.

194. =Roasted Tripe.=--Cut some tripe in pieces three inches long by six

wide; cover each one with highly seasoned sausage-meat, roll up, and tie

with a string; lay the rolls in a dripping pan, dredge them well with

flour, and set them in the oven to bake, basting them with the liquor

which flows from them; when they are nicely browned, dish them up with a

slice of lemon on each one. Some melted butter may be put over them if

desired.

195. =Ragout of Haslet.=--Wash the lights, cut them in two inch pieces,

put them into a sauce-pan with one ounce each of butter, salt pork

sliced, onion chopped, one dessertspoonful of salt, and half a

saltspoonful of black pepper; two bay leaves, two sprigs of parsley and

one of thyme, tied in a bouquet, one ounce of flour, one gill of

vinegar, half a pint of cold gravy or cold water, and six potatoes

peeled and cut in dice; stew all these ingredients gently together for

two hours, and serve as you would a stew, with a tablespoonful of

chopped parsley sprinkled over the top.

196. =Cock-a-leeky.=--Pluck, singe, and draw a cheap fowl, as directed in

receipt No. ----; break the breast bone down with a rolling-pin, tie the

fowl in a plump shape, put it into a sauce-pan with four quarts of cold

water, one pound of rice, first washed in cold water, a tablespoonful of

salt, half a saltspoonful of pepper, and a bunch of leeks weighing about

a pound, cut in two-inch pieces. Boil all gently for three hours,

stirring occasionally to prevent the rice burning; serve the fowl on one

dish with a tablespoonful of parsley chopped and sprinkled over it, and

the rice and broth in a soup tureen or deep dish.

197. =Italian Cheese.=--Chop a pig's pluck, and two pounds of scraps or

trimmings of fresh pork, season this forcemeat to taste with the spice

salt of mixed spices and sweet herbs named in Chapter first; put it into

an earthen jar with a lid, seal the lid with a paste made of flour and

water, and oiled upon the surface to prevent cracking; put the jar in a

moderate oven, and bake the cheese three hours, slowly. This dish is

eaten cold with bread, in place of butter, and makes a hearty meal.

198. =Gammon Dumpling.=--Make a plain paste of two pounds of flour, one

dessertspoonful of salt, half a pound of finely chopped suet or scraps,

and sufficient cold water to mix it to a stiff dough; roll this out

about half an inch thick, spread over it about two pounds of any cheap

cut of bacon or ham, finely chopped, roll up the dumpling as you would a

roly-poly pudding, tie it tightly in a clean cloth, and boil it in

boiling water, or boiling pot-liquor, for about three hours. Serve it

hot, with plain boiled potatoes.

199. =Toad-in-the-Hole.=--Cut two pounds of the cheapest parts of any good

meat into small pieces, roll them in flour, pepper, and salt, and fry

them brown in two ounces of drippings; meantime prepare a batter as

follows; mix one pound of flour, one heaping teaspoonful of salt, half a

nutmeg grated, and two eggs, stirred in without beating; gradually add

three pints of skim-milk, making a smooth batter; add the meat and its

gravy to this batter, put it in a greased baking dish, and bake it

slowly about two hours. Serve it with plain boiled potatoes.

200. =Bacon Roly-Poly.=--Boil a pound and a half of bacon for half an

hour; then slice it thin; peel and slice six apples and the same number

of onions; make a stiff dough of two pounds of flour, a teaspoonful of

salt, and cold water; roll it out half an inch thick; lay the bacon,

apples, and onion all over it, roll it up, tie it tightly in a clean

cloth, and boil it about two hours, in plenty of boiling water. Serve it

with boiled potatoes, or boiled cabbage.

201. =Baked Ox-heart.=--Clean the heart thoroughly; stuff it with the

following forcemeat; one ounce of onion chopped fine, a tablespoonful of

chopped parsley, a saltspoonful of powdered sage or thyme, a teaspoonful

of salt, half a small loaf of bread, and enough warm water to moisten

the bread; mix, stuff the heart with it, and bake it an hour in a good

hot oven, basting it occasionally with the liquor that flows from it,

and when half done seasoning it well with salt and pepper. Serve hot

with plain boiled potatoes, or with potatoes peeled, and baked in the

pan with the heart.

202. =Tripe and Onions.=--Cut two pounds of tripe in pieces two inches

square; peel and slice six large onions and ten potatoes; slice a

quarter of a pound of salt pork or bacon; put the bacon in the bottom of

a pot, with the tripe and vegetables in layers on it, seasoning with a

tablespoonful of salt, a saltspoonful of pepper, and the same of

powdered herbs; mix a pound of flour gradually with a quart and a half

of cold water, pour it over the tripe and vegetables, and boil it gently

for two hours. Serve hot with bread.

203. =Peas and Bacon.=--Cut a quarter of a pound of fat bacon in small

bits, and fry it brown with two ounces of onions sliced; then add four

ounces of split peas, one tablespoonful of salt, one saltspoonful of

pepper, one teaspoonful of sugar, and four quarts of cold water; boil it

until the peas are reduced to a pulp, which will be about three hours;

then stir in sufficient oatmeal to thicken it, and boil slowly twenty

minutes, stirring it occasionally; serve hot; or when cold, slice and

fry it brown.

204. =Pot-au-feu.=--Put into four quarts of cold water one pound of cheap

lean meat, and one pound of liver whole, some bones, cut into bits, two

tablespoonfuls of salt, one teaspoonful of pepper, four leeks cut in

pieces, and the following vegetables whole; four carrots, four turnips,

and four onions, each stuck with two cloves; boil all gently for three

hours, skimming occasionally, and adding two tablespoonfuls of cold

water about every half hour; take up the meat and the liver on a

platter, arrange the vegetables neatly around them, and serve the broth

in a tureen, with plenty of bread.

205. =Ragout of Mutton.=--Cut four pounds of the scrag end of mutton in

small pieces; peel a quart of turnips and cut them in round pieces as

large as a walnut, and fry them brown in four ounces of fat; take them

up, mix into the fat four ounces of flour, and brown it; add the mutton

and sufficient cold water to cover the meat, and stir until it boils;

season with a tablespoonful of salt, half a saltspoonful of pepper, a

teaspoonful of sugar, and an ounce of onion if the flavor is liked;

simmer gently until the meat is tender, about two hours; then add the

turnips, heat them, and serve hot.

CHAPTER XII.

THE CHILDREN'S CHAPTER.

Any elaborate discussion of the relations of food to the needs of the

body would not come within the scope of a work of this character; but

there are a few facts concerning the diet of children to which we would

call the attention of those mothers who wish their little brood to

brighten home with radiant eyes, rosy cheeks, plump, graceful forms, and

hearts bubbling over with the vivacity which springs from perfect

health. Let them discard sago, arrowroot, and tapioca, all largely

composed of starch, as comparatively useless in nourishing the growing

body, which calls for the most complete nutrients; these often do very

well in illness, where no great degree of nourishment is necessary, and

where simply a given quantity of bland, innutritious food is required to

help the system do without stronger aliment, calculated to irritate

overworked and sensitive organs.

Indigestible articles, such as fat meat, rich pastry, hot bread, unripe

fruit and vegetables, tea, coffee, spices, and stimulants, should be

avoided in the diet of children. Good wheaten bread, farina, ripe fruit,

fresh vegetables, meat-juices, milk, and sugar, should make up the list

of staples; when meats are used they should be nutritious and

digestible, such as good mutton, young beef, and tender poultry; bread

and milk and fruit, for breakfast; meat, vegetables, bread and some

light dessert, for dinner; bread and milk, or their equivalents, for

supper; in other words, plain food and plenty of it, will keep mind and

body in a sound condition, and supply all the requirements of growth.

Meats should be carefully cooked, so as to preserve all their natural

juices; but no rich sauces, or made gravies, should accompany them to

the table; a few ripe vegetables cooked until perfectly tender, roasted

or baked potatoes, seed-bearing fruits, generally stewed, and plenty of

light bread at least a day old, should be eaten with the meat. In

stewing fruit only enough water should be used to prevent burning, and

plenty of sugar should be employed to sweeten it; all fruit is less apt

to be injurious if eaten early in the day. Eggs should be plain boiled,

and rather soft. Milk should be boiled when there is any undue action of

the bowels; otherwise it should be used uncooked with plenty of bread.

Hearty, vigorous children, who play much in the open air, can digest

more meat than those who are confined indoors; and the cravings of a

healthy appetite should always be appeased, care being taken that the

stomach has the proper intervals of rest. Regularity of meals is really

most important at all ages; the digestive organs must have time to

assimilate their food supply. In childhood and youth, the period of

growth, the needs of the system are more pressing than at any other

time of life; if at this time children are fed on rich and stimulating

food, they will be prone to fevers; if they are underfed they suffer

both mentally and physically from slow starvation; equal and regular

nutrition is imperative to the well being of the little ones, if we

would have them grow up capable of performing in the fullest degree the

highest functions of life. Therefore give the children plenty of plain,

wholesome food; their active systems will appropriate it. If they

continue serene in temper, equable in disposition, and generally

healthy,--if the eyes are bright, the skin clear, the sleep serene,--the

diet is proper and sufficient.

In the following receipts for preparing children's food the quantities

are calculated for four.

206. =Oatmeal Porridge.=--Oatmeal is an extremely strengthening food; when

it is well cooked it produces a large volume of nutritive matter in

proportion to its bulk; and combined with milk it is the strongest and

best of the cereals. Its flavor is sweet and pleasant; it appears in

market in two forms, a rather rough meal, and the unbroken grain, after

the husk has been removed; in either shape it should be thoroughly

boiled, and combined with milk. A good thick porridge can be made by

stirring four ounces of oatmeal into a quart of boiling milk, and then

pouring this into a quart of water boiling on the fire, and allowing it

to boil half or three-quarters of an hour; care must be taken not to

burn it; just before it is done it should be seasoned with a teaspoonful

of salt; and sweetened to taste at the table.

207. =A good Breakfast= can be made of fresh milk sweetened with a little

sugar and eaten with bread a day old, lightly buttered.

208. =Stewed Fruit.=--Put a quart of apples pared and sliced over the fire

in a thick sauce-pan, with half a pint of water, to prevent burning, and

when tender break them well up and sweeten them with four ounces or more

of sugar, according to the flavor of the apples. Serve them with bread

and butter in the morning, or at noon.

209. =Ripe Currants.=--A pound of ripe currants mashed, and mixed with

half a pound, or more, of sugar, makes an excellent accompaniment for

bread, being served spread upon the slices.

210. =Blackberry Jam.=--This is an invaluable addition to the breakfast,

or noon dinner, in place of butter. It is an excellent agent for

regulating the action of the bowels. It is made by boiling with every

pound of thoroughly ripe blackberries half a pound of good brown sugar;

the boiling to be continued one hour, and the berries well broken up.

211. =Baked Fruit.=--In addition to baking apples in the ordinary way,

plums, peaches, pears, and berries, are good when put into a stone jar

with layers of stale bread and sugar, and about a gill of water, and

baking the fruit slowly in a moderate oven for an hour and a half.

212. =Broiled Chops.=--Trim nearly all the fat from a pound of loin mutton

chops, broil them over a clear, bright fire for about fifteen minutes,

taking care not to burn them; when they are done put them on a hot

platter, season them with half a teaspoonful of salt, and if they are

very dry put a little butter over them, using not more than a quarter of

an ounce. Serve them with mashed potatoes.

213. =Beefsteak.=--A tender sirloin steak is the best cut for general use.

It should be chosen in accordance with the directions given in the

chapter on marketing, and broiled over a brisk, clear fire for about

twenty minutes; the seasoning of salt should be added after it is taken

from the fire, and placed on a hot dish; and but very little butter, if

any, should be used. Serve it with baked potatoes, finely broken with a

fork.

214. =Broiled Chicken.=--A tender, but not very fat chicken, makes an

excellent dinner for children. It should be plucked, singed, split down

the back, carefully drawn, and wiped with a damp cloth, but not washed;

the joints and breast-bone should be broken with the rolling pin, the

chicken being covered with a folded towel to protect the flesh; it

should then be broiled, inside first, over a clear, brisk fire, or

better still, laid in a pan on a couple of slices of bread, and quickly

roasted in a hot oven; by the latter process all the juices of the bird

are saved; some gravy will flow from a good chicken, and from this the

superfluous fat should be removed; if the chicken is very fat the bread

under it should not be given to the children.

215. =Boiled Eggs.=--Eggs are usually spoiled in cooking; if they are

plunged into boiling water, and maintained at the boiling point, the

effect is to harden the albumen while the yolk remains almost raw, and

make them totally unfit for digestion. A good way to cook them is to

place them over the fire in cold water, bring them slowly to a boil, and

then at once set the vessel containing them back from the fire, and let

the eggs stand in the water about one minute if they are to be soft, and

two minutes, or longer, if they are to be hard. Poor eggs cooked in this

way are superior in flavor and digestibility to new-laid eggs boiled

rapidly. One minute is quite long enough to boil them if they are wanted

in their best condition.

216. =Baked Potatoes.=--Potatoes for baking should be of equal and medium

size, with smooth skins; they should be well washed with a brush or

cloth, and put into a quick oven; they will bake in from twenty to

thirty-five minutes, according to variety and ripeness; as soon as you

find they yield readily when pressed between the fingers, they are done;

and should be served at once, _uncovered_. If they stand they grow

heavy, and if you put them in a covered dish you will make them watery.

217. =Boiled Potatoes.=--Potatoes for children's use should be very

carefully boiled; and if not used as soon as they are done, should be

kept hot and dry, by pouring off the water, covering them with a dry

cloth, and setting them on the back of the stove. After washing them

thoroughly, pare them entirely, or take off one ring around each; if

they are new, put them over the fire in hot water; if they are old, put

them on in cold water; in either case, add a tablespoonful of salt, and

boil them from fifteen to thirty minutes, as they require, until you can

pierce them easily with a fork; then drain off all the water, cover them

with a clean dry towel, and set them on the back of the fire until you

are ready to use them.

218. =Apple Cake.=--Grate a small loaf of stale bread; pare and slice

about a quart of apples; lightly butter a pudding mould, dust it well

with flour, and then with sugar, and fill it with layers of bread

crumbs, apples, and sugar, using a very little cinnamon to flavor it;

let the top layer be of crumbs, and put a few bits of butter on it; bake

the cake for one hour in a moderate oven; and serve it for dessert.

219. =Fruit Farina.=--Sprinkle three tablespoonfuls of farina into one

quart of boiling milk, using a sauce-pan set into a kettle of boiling

water, in order to prevent burning; flavor and sweeten to taste, and

boil for half an hour, stirring occasionally; then add one pint of any

ripe berries, or sliced apples, and boil until the fruit is cooked,

about twenty minutes: the pudding may be boiled in a mould or a cloth

after the fruit is added. It should be served with powdered sugar.

220. =Plain Cookies.=--Beat one egg with one cup of sugar to a cream, work

two ounces of butter soft, and beat it with the egg and sugar, grate in

quarter of a nutmeg, add one gill of milk, and prepared flour enough to

make a sufficiently stiff paste to roll out about a pound. Roll an

eighth of an inch thick, cut out with a biscuit cutter, or an inverted

cup, and lay on a floured baking pan, and bake about twenty minutes in

a moderate oven.

221. =Plain Gingerbread.=--Partly melt one ounce of butter, stir it into

half a pint of molasses, with a tablespoonful of ground ginger, and half

a pint of boiling water, stir in smoothly half a pound of prepared

flour, and pour the batter into a buttered baking pan; bake it about

half an hour in a quick oven, trying it with a broom straw, at the end

of twenty minutes; as soon as the straw passes through it without

sticking, the cake is done.

222. =Strawberry Shortcake.=--Rub two ounces of butter into a pound of

prepared flour, mix it stiff enough to mould with about half a pint of

milk; put the dough upon a round tin plate, gently flattening with the

roller; bake it about twenty minutes in a quick oven, trying it with a

broom straw to be sure it is done, before taking it from the oven; let

it cool a little, tear it open by first separating the edges all around

with a fork, and then pulling it in two pieces; upon the bottom put a

thick layer of strawberries, or any perfectly ripe fruit, plentifully

sprinkled with sugar; then lay on the fruit the upper half of the

shortcake, with the crust down; add another layer of fruit, with plenty

of sugar, and serve it with sweet milk or cream. This is rather rich,

but a small piece may be given to the children as a treat, at the noon

dinner.

223. =Apple Custard.=--Pare and core six apples; set them in a pan with a

very little water, and stew them until tender; then put them in a

pudding dish without breaking, fill the centres with sugar, and pour

over them a custard made of a quart of milk, five eggs, four ounces of

sugar, and a very little nutmeg; set the pudding-dish in a baking-pan

half full of water, and bake it about half an hour. Serve it either hot

or cold, at the noon dinner.

CHAPTER XIII.

COOKERY FOR INVALIDS.

224. =Diet for Invalids.=--There are three alimentary conditions in

illness; the first prevails where the system suffers from the reaction

consequent upon over-taxation, when rest is the first demand; then only

palliative foods meet the calls of nature, those which give repletion to

the sense of hunger, and tide the system over a certain period of

relaxation and recuperation; gelatinous soups, and gruels of arrowroot,

sago, and tapioca, will do very well at this stage. The second

condition, when the body, failing under the pressure of disease, needs

an excess of nutrition, is serious enough to demand the interposition of

the physician--the doctor is the proper person to decide what shall be

eaten; we will offer only a few suggestions concerning refreshing

drinks. At the third point, when the patient is beyond the reach of

danger, when foods are ordered which shall yield the greatest possible

amount of nutrition, the culinary skill of the nurse may be displayed.

It is here that we would give the paragraphs concerning highly nutritive

foods. The reader will please to note that the quantities in this

chapter are calculated for the use of one person.

225. =Gruels.=--We have already said that in certain physical conditions

the lack of nutrition is what the body requires,--a period of

comparative inaction, combined with repletion;--in such a condition the

following aliments will suffice.

226. =Arrowroot Gruel.=--Mix one ounce of arrowroot with sufficient cold

water to make a smooth paste; into this pour a gill or more of boiling

water, stirring the mixture until it is quite clear; sweeten it with a

little sugar, and use it at once.

227. =Arrowroot Jelly.=--Dissolve two teaspoonfuls of Bermuda arrowroot in

just enough cold water to mix it to a smooth liquid paste, stir it into

a quarter of a pint of water boiling upon the fire, with two

tablespoonfuls of white sugar; continue stirring until the mixture

becomes clear, then remove from the fire and stir in one teaspoonful of

lemon-juice, put into a mould wet with cold water until it is cold. If

the patient's condition will permit, cream and sugar may be eaten with

it.

228. =Arrowroot Wine Jelly.=--Following the above process, make a jelly of

one cup of boiling water, two teaspoonfuls of arrowroot, two

teaspoonfuls of white sugar, one tablespoonful of brandy or three

tablespoonfuls of wine. This jelly is more stimulating than the gruel,

and may meet some especial cases; but, unless used with brandy, for

impaired digestive powers, we do not believe it to be of permanent

value.

229. =Calf's Foot Jelly.=--Thoroughly clean a calf's foot; put it into an

earthen jar, with half the rind of a fresh lemon, two gills of sweet

milk, and one pint of cold water; close the jar tightly, put it into a

moderate oven, and slowly bake it for three hours; then strain and cool

it, and remove all fat, before using; it is bland and harmless.

230. =Sago Gruel.=--Soak one ounce of sago, after washing it well in a

pint of tepid water for two hours; then simmer it in the same water for

fifteen minutes, stirring it occasionally; then sweeten and flavor it to

taste, and use at once.

231. =Sago Milk.=--Prepare the sago as in previous receipt, but boil it in

milk instead of water; and when it has cooked for two hours it is ready

for use.

232. =Tapioca Jelly.=--Wash one ounce of tapioca, soak it over night in

cold water, and then simmer it with a bit of lemon peel until it is

thoroughly dissolved; sweeten it to taste, and let it cool before using.

233. =Rice Candle.=--Mix an ounce of ground rice smoothly with a little

cold water, and stir it into a pint of boiling water; boil it for

fifteen minutes, and then sweeten it to taste and flavor it with nutmeg.

Use it warm or cold.

234. =Isinglass Milk.=--Soak quarter of an ounce of clear shreds of

isinglass in a pint of cold milk for two hours; then reduce it by

boiling to half a pint, and sweeten to taste. Cool it before using.

235. =Refreshing Drinks.=--In feverish conditions cooling drinks, that is

beverages which are in themselves refrigerant, such as lemonade, and

those which are made from aromatic herbs, are grateful and helpful to

the patient, but pure, distilled or filtered water, is the best for

invalids. Hot drinks lower the temperature of the body by evaporation;

excessively cold drinks check perspiration, and endanger congestion of

some vital part; but water of a moderate temperature is innocuous. Even

in dangerous fevers the burning thirst of the sufferer can safely be

assuaged by the frequent administration of small bits of ice. In cases

of incomplete nutrition, cocoa, chocolate, and other preparations of the

fruit of the cocoa-palm, are invaluable adjuncts; the active principle

of all these is identical, and the chief nutritive element is oil. A

very small quantity of cocoa will sustain life a long time.

236. =Filtered Water.=--Put a quart of clear water over the fire, and just

bring it to a boil; remove it, and strain it three or four times through

flannel; then cool it in a covered jar or pitcher, and give it to the

patient in small quantities as the condition requires.

237. =Jelly Water.=--Mix one large teaspoonful of wild-cherry or

blackberry jelly in a glass of cool water; drink moderately, and at

intervals.

238. =Flaxseed Lemonade.=--Pour one quart of boiling water over four

tablespoonfuls of whole flaxseed, and steep three hours covered. Then

sweeten to taste, and add the juice of two lemons, using a little more

water if the liquid seems too thick to be palatable. This beverage is

very soothing to the irritated membranes in cases of severe cold.

239. =Barley Water.=--Wash two ounces of pearl barley in cold water until

it does not cloud the water; boil it for five minutes in half a pint of

water; drain that off, put the barley into two quarts of clean water,

and boil it down to one quart. Cool, strain, and use. Pearl barley

largely contains starch and mucilage, and makes an excellent soothing

and refreshing draught in fevers and gastric inflammations.

NOURISHING DRINKS.--These are useful when liquid nourishment is better

suited to the invalid's condition than solid food.

240. =Iceland Moss Chocolate.=--Dissolve one ounce of Iceland moss in one

pint of boiling milk; boil one ounce of chocolate for five minutes in

one pint of boiling water; thoroughly mix the two; and give it to the

invalid night and morning. This is a highly nutritive drink for

convalescents.

241. =Egg Broth.=--Beat an egg until it is frothy, stir into it a pint of

boiling hot meat broth, free from fat, season it with a saltspoonful of

salt, and eat it hot, with thin slices of dry toast; it may be given to

assist the patient in gaining strength.

242. =Egg Tea.=--Beat the yolk of an egg in a cup of tea, and let the sick

person drink it warm; the yolk is more readily digested than the white,

and has a better flavor; and the tea is a powerful respiratory excitant,

while it promotes perspiration, and aids the assimilation of more

nourishing foods.

243. =Very strong Beef Tea.=--(_This tea contains every nutritious element

of the beef._)--Cut two pounds of lean beef into small dice, put it into

a covered jar _without water_, and place it in a moderate oven for four

hours, then strain off the gravy, and dilute it to the desired strength

with boiling water.

244. =Beef Tea.=--(_A quick preparation for immediate use._)--Chop one

pound of lean beef fine, put it into a bowl, and cover it with cold

water; let it stand for fifteen or twenty minutes, and then pour both

beef and liquid into a sauce-pan, and place them over the fire to boil

from fifteen to thirty minutes as time will permit; then strain off the

liquid, season it slightly, and serve it at once.

245. =Farina Gruel.=--Stir one ounce of farina into one pint of boiling

water, and boil it down one half, using a farina kettle, or stirring

occasionally to prevent burning, then add half a pint of milk, boil up

once, and sweeten to taste. Use warm. Farina is a preparation of the

inner portion of the finest wheat, freed from bran, and floury dust; it

contains an excess of nitrogenous, or flesh-forming material, readily

absorbs milk or water in the process of cooking, is quickly affected by

the action of the gastric juices; and is far superior as a food to sago,

arrowroot, tapioca, and corn starch.

246. =Nutritious Foods.=--We have called attention to the fact that the

nurse's most important office is exercised when the invalid begins to

regain health; the task of rebuilding exhausted vitality demands a

thoughtful care that only a tender hearted woman can bestow; and lacking

which the skill of the most enlightened physician is often set at

naught. Happy the woman who can here assist the restoration of the vital

powers; she holds in her own hands a force which wealth cannot buy. To

such ministering angels we dedicate this portion of our little work, in

the hope that countless sick beds will be comforted thereby.

247. =Bread Jelly.=--Remove the crust from a roll, slice the crumb, and

toast it; put the slices in one quart of water, and set it over the fire

to simmer until it jellies; then strain it through a cloth, sweeten it,

and flavor it with lemon juice; put it into a mould and cool it upon the

ice before using.

248. =Crackers and Marmalade.=--Toast three soda crackers, dip them for

one minute in boiling water, spread them with a little sweet butter, and

put between them layers of orange marmalade, or any other preserve or

jelly; put plenty upon the top cracker, and set them in the oven for two

or three minutes before serving. This makes a delicate and inviting

lunch for convalescents.

249. =Chicken Jelly.=--Skin a chicken, removing all fat, and break up the

meat and bones by pounding; cover them with cold water, heat them slowly

in a steam-tight kettle, and simmer them to a pulp; then strain through

a sieve or cloth, season to taste, and return to the fire without the

cover, to simmer until the liquid is reduced one half, skimming off all

fat. Cool to form a jelly. If you have no steam-tight kettle, put a

cloth between the lid and any kettle, and the purpose will be served.

250. =Chicken Broth.=--Dress a chicken or fowl, cut it in joints, put them

in a chopping bowl, and chop them into small pieces, using flesh, bones,

and skin. To every pound of the chicken thus prepared put one pint of

cold water and one level teaspoonful of salt; if pepper is desired it

should be either enough cayenne to lie on the point of a small pen-knife

blade, or a half saltspoonful of ground _white_ pepper. Put all these

ingredients over the fire in a porcelain lined sauce-pan, bring them

slowly to a boil, remove the pan to the side of the fire, where it will

simmer slowly, the heat striking it on one side; simmer it in this way

for two hours, and then strain it through a napkin, set it to cool; if

any fat rises to the surface in cooling remove it entirely. Eat it

either cold, say half a teacupful when a little nourishment is required;

or warm a pint, and eat it with graham crackers at meal time.

251. =Beefsteak Juice.=--Quickly broil a juicy steak, and after laying it

on a hot platter, cut and press it to extract all the juice; season this

with a very little salt, and pour it over a slice of delicately browned

toast; serve it at once.

252. =Salmon Steak.=--Choose a slice of salmon nearly an inch thick,

remove the scales, wipe with a dry cloth, roll it first in cracker dust,

then dip it very lightly in melted butter, and season with a dust of

white pepper and a pinch of salt; then roll it again in cracker dust,

and put it over a clear fire on a greased gridiron, to broil slowly,

taking care that it does not burn before the flakes separate; serve it

with some fresh watercresses and plain boiled potatoes. (Any

_red-blooded_ fish may be used in the same way.)

253. =Broiled Oysters.=--Dry some large oysters on a napkin; roll them in

cracker dust, dip them in melted butter as for salmon steaks, again in

cracker dust, dust over them a very little salt and white pepper, or

cayenne, and broil them on a buttered wire gridiron, over a clear fire.

They will be done as soon as they are light brown. They make a very

delicate and digestible meal.

CHAPTER XIV.

BREAD.

The preparation of wheat and other grains, in the form of bread, is one

of the most important of all culinary operations, and to many persons

one of the most difficult. It is impossible to set exact rules as to the

quantity of flour or liquid to be used, for the quality of the flour

varies as much as that of the grain from which it is made; and some

varieties, excessive in gluten, will absorb nearly one-third more liquid

than others, and produce correspondingly more bread. For this reason in

buying flour we must choose that which contains the most gluten; this

kind will remain in a firm, compact mass when pressed in the hand, and

will retain all the lines and marks of the skin; or if mixed with water

it will take up a great deal in proportion to its bulk, and will form a

tough, elastic dough. Gluten in flour corresponds with the nitrates or

flesh-formers in flesh, and abounds in hard winter wheat. The flour

containing much of it is never extremely white.

The object of making bread, that is of mixing water with the flour and

subsequently exposing the dough to intense heat, is to expand and

rupture the cells of the grain so as to expose the greatest possible

surface to the action of the digestive fluids; this is accomplished in

several ways; by the formation of air cells through the medium of

acetous fermentation, as in yeast bread; by the mechanical introduction

of carbonic acid gas, as in aerated bread; by the mixture with the flour

of a gas-generating compound, which needs only the contact of moisture

to put it in active operation; and by the beating into the dough of

atmospheric air. No organic change in the elements of the flour is

necessary, like that produced by the partial decomposition of some of

its properties, in bread raised with yeast; so long as proper surface is

obtained for the action of the gastric juices, the purpose of raising is

accomplished. Bread raised without fermentation can be made from the

following receipt, and there is no question of its healthfulness.

254. =Aerated Homemade Bread.=--Mix flour and water together to the

consistency of a thick batter; then beat it until fine bubbles of air

thoroughly permeate it; for small biscuit, pour it into patty pans, and

bake in a good brisk oven; for bread in loaves more flour is thoroughly

kneaded in with the hands, until the dough is full of air-bubbles, and

then baked at once, without being allowed to stand.

When bread is to be raised by the acetous fermentation of yeast, the

sponge should be maintained at a temperature of 89 deg. Fahr. until it is

sufficiently light, and the baking should be accomplished at a heat of

over 320 deg. When yeast is too bitter from the excess of hops, mix plenty

of water with it, and let it stand for some hours; then throw the water

off, and use the settlings. When yeast has soured it may be restored by

adding to it a little carbonate of soda or ammonia. When dough has

soured, the acidity can be corrected by the use of a little carbonate of

soda or ammonia. If the sponge of "raised bread" be allowed to overwork

itself it will sour from excessive fermentation, and if the temperature

be permitted to fall, and the dough to cool, it will be heavy. Thorough

kneading renders yeast-bread white and fine, but is unnecessary in bread

made with baking-powder. Great care should be taken in the preparation

of yeast for leavened bread, as the chemical decomposition inseparable

from its use is largely increased by any impurity or undue fermentation.

Experience and judgment are necessary to the uniform production of good

bread; and those are gained only by repeated trials. We subjoin one of

the best receipts which we have been able to procure, for making yeast.

255. =Homebrewed Yeast.=--Boil two ounces of the best hops in four quarts

of water for half an hour, strain off the liquor and let it cool till

luke-warm, and then add half a pound of brown sugar and two heaping

tablespoonfuls of salt; use a little of this liquor to beat up one pound

of the best flour, and gradually mix in all of it with the flour; let it

stand four days to ferment in a warm place near the fire, stirring it

frequently. On the third day boil and mash three pounds of potatoes, and

stir them into it. On the fourth day strain and bottle it; it will keep

good for months.

256. =Homemade Bread.=--Put seven pounds of flour into a deep pan, and

make a hollow in the centre; into this put one quart of luke-warm water,

one tablespoonful of salt, one teaspoonful of sugar, and half a gill of

yeast; have ready three pints more of warm water, and use as much of it

as is necessary to make a rather soft dough, mixing and kneading it well

with both hands. When it is smooth and shining strew a little flour upon

it, lay a large towel over it folded, and set it in a warm place by the

fire for four or five hours to rise; then knead it again for fifteen

minutes, cover it with the towel, and set it to rise once more; then

divide it into two or four loaves, and bake it in a quick oven. This

quantity of material will make eight pounds of bread, and will require

one hour's baking to two pounds of dough. In cold weather, the dough

should be mixed in a warm room, and not allowed to cool while rising; if

it does not rise well, set the pan containing it over a large vessel of

boiling water; it is best to mix the bread at night, and let it rise

till morning, in a warm and even temperature.

257. =Milk Bread.=--Take one quart of milk, heat one-third of it, and

scald with it half a pint of flour; if the milk is skimmed, use a small

piece of butter; when the batter is cool, add the rest of the milk, one

cup of hop yeast, half a tablespoonful of salt, and flour enough to make

it quite stiff; knead the dough until it is fine and smooth, and raise

it over night. This quantity makes three small loaves.

258. =Rice Bread.=--Simmer one pound of rice in three quarts of water

until the rice is soft, and the water evaporated or absorbed; let it

cool until it is only luke-warm; mix into it nearly four pounds of

flour, two teaspoonfuls of salt, and four tablespoonfuls of yeast; knead

it until it is smooth and shining, let it rise once before the fire,

make it up into loaves with the little flour reserved from the four

pounds, and bake it thoroughly.

259. =Potato Bread.=--Take good, mealy boiled potatoes, in the proportion

of one-third of the quantity of flour you propose to use, pass them

through a coarse sieve into the flour, using a wooden spoon and adding

enough cold water to enable you to pass them through readily; use the

proper quantity of yeast, salt, and water, and make up the bread in the

usual way. A saving of at least twenty per cent is thus gained.

260. =Pulled Bread.=--Take from the oven an ordinary loaf of bread when it

is about _half baked_, and with the fingers, _while it is yet hot_, pull

it apart in egg-sized pieces of irregular shape: throw them upon tins,

and bake them in a slow oven to a rich brown color. This bread is

excellent to eat with cheese or wine.

Where bread is made with baking powder the following rules should be

closely observed: If any shortening be used, it should be rubbed into

the flour before it is wet; _cold_ water or sweet milk should always be

used to wet it, and the dough should be kneaded immediately, and only

long enough to thoroughly mix it and form it into the desired shape; it

should then be placed in a well-heated oven and baked quickly--otherwise

the carbonic acid gas will escape before the expanded cells are fixed in

the bread, and thus the lightness of the loaf will be impaired.

As a very large margin of profit is indulged in by the manufacturers of

baking powders, we subjoin a good formula for making the article at home

at a considerable saving.

261. =Baking Powder.=--Mix thoroughly by powdering and sifting together

several times the following ingredients; four ounces of tartaric acid,

and six ounces each of bi-carbonate of soda, and starch. Keep the

mixture in an air-tight can.

The following receipts will be found useful and easy:

262. =Loaf Bread.=--Sift together two or three times one pound of flour,

three teaspoonfuls of baking powder, one saltspoonful of salt, and one

teaspoonful of fine sugar; mix with enough cold sweet milk to make the

dough of the consistency of biscuit; or, if you have no milk, use cold

water. Work the dough only long enough to incorporate the flour well

with the milk or water; put it into a baking-pan buttered and slightly

warmed, and set it immediately into a hot oven; after about five minutes

cover it with paper so that the crust may not form so quickly as to

prevent rising; bake about three-quarters of an hour. This bread is

sweet and wholesome, and may be eaten by some persons whose digestion is

imperfect, with greater safety than yeast-fermented bread.

263. =Breakfast Rolls.=--Mix well by sifting, one pound of flour, three

teaspoonfuls of baking powder, half a teaspoonful of salt, and one

heaping teaspoonful of pulverized or fine sugar; into a small portion of

the above rub two ounces of lard, fine and smooth; mix with the rest of

the flour, and quickly wet it up with enough cold milk to enable you to

roll it out about half an inch thick; cut out the dough with a tin shape

or with a sharp knife, in the form of diamonds, lightly wet the top with

water, and double them half over. Put them upon a tin, buttered and

warmed, and bake them in a hot oven.

264. =Tea Biscuit.=--Mix as above, using the same proportions, and cutting

out with a round biscuit-cutter; when they are baked, wash them over

with cold milk, and return them to the oven for a moment to dry.

265. =Finger Biscuit.=--Mix as above, cut out with a sharp knife in strips

three inches long, one inch wide, and one-quarter of an inch thick; lay

them upon a buttered tin so that they will not touch, brush them over

with an egg beaten up with one tablespoonful of milk, and bake them in a

hot oven.

266. =Cream Breakfast Rolls.=--Mix as above, substituting cream for the

milk in moistening the dough; cut them out with an oval cutter, two

inches long and one and a half inches wide; brush the tops with cream,

and pull them slightly lengthwise; then fold them together, leaving a

slight projection of the under side; put them on a buttered tin, brush

the tops with cream, and bake them in a hot oven.

267. =Breakfast Twist.=--Mix as for breakfast rolls, cut in strips three

inches long and half an inch thick; roll each one out thin at the ends,

but leave the centre of the original thickness; place three strips side

by side, braid them together, and pinch the ends to hold them; when the

twists are all made out, lay them upon a buttered tin, brush them over

with milk, and bake them in a hot oven. A little fine sugar dusted over

the tops glazes them and improves their flavor.

Hot rolls and biscuits should be served well covered with a napkin.

268. =How to freshen stale Bread.=--A loaf of stale bread placed in a

close tin vessel, and steamed for half an hour will be completely

freshened.

269. =Toast.=--But few persons know how to prepare toast properly. It

should be made with the aim of evaporating from the bread all the

superfluous water, and transforming its tough and moist substance into

digestible food: for this reason the slices should be exposed gradually

to heat of a gentle fire, first upon one side and then upon the other,

for one minute, and after that they may be toasted golden-brown; at this

stage it has become pure wheat farina, and is not liable to produce

acetous fermentation in the stomach; besides, it will now absorb the

butter thoroughly, and both substances will be in condition to be freely

subjected to the action of gastric juice, and consequently will be

digested with ease. Dry toast should be sent to the table the instant it

is made. Buttered toast should be set into the oven for about five

minutes to render it crisp.

INDEX.

_A la mode_ beef, 81

Anchovies, 37

Apple Cake, 122

" Custard, 123

Arrowroot Jelly, 126

Asparagus with melted butter, 92

Bacon Roly-poly, 113

Baking Powder, 139

Barley Broth with Vegetables, 107

Barley Water, 128

Batter for Frying, 47

Bay leaves, 20

Beans, fried, 98

Beef, to choose, 16

Beefsteak for children, 120

" juice, 132

" to broil, 43

Beef, Roast, with Yorkshire Pudding, 69

" Portuguese, 43

Beets, baked, 93

Biscuit, 140

Blackberry Jam, 119

Blackfish, baked, 32

Birds, to choose, 18

Boiled Dishes, 78

Bouquet of Sweet Herbs, 20

Brains, fried, with Tomato Sauce, 50

Bread, 134

" Aerated, Homemade, 135

" and Butter, English, 39

" Homemade, 136

" how to freshen stale, 141

" Loaf, 139

" Milk, 136

" Potato, 138

" Pulled, 138

" Rice, 136

Breakfast Rolls and Twist, 139, 140

Brussels Sprouts, 93

Bubble and Squeak, 44

Butter, Epicurean, 40

" _Maitre d'Hotel_, 33

Cabbage, Stuffed, 94

Calf's Foot Jelly, 126

" Liver, larded, 51

Caramel, 24

Carrot Stew, 99

Cauliflower, baked, 94

Cheese Pudding, 103

" Straws, 39

Chicken, broiled for children, 120

" Broth, 131

" Fricassee, 55

" fried Spanish style, 55

" Jelly, 131

" minced with Macaroni, 56

" Roast, 75

Children's Chapter, The, 116

Chops, broiled, 119

Chowder, St. James, 34

Clams, to choose, 19

Cock-a-leeky, 111

Cod, boiled with Oyster Sauce, 31

_Conde_ Crusts, 30

Consomme, 25

Cookies, 122

Crabs, to choose, 19

Crackers and Marmalade, 131

Croutons, 43

Currants, ripe, 119

Diet for Brain Workers, 15

" for children, 116

" for Invalids, 125

" for Rapid Workers, 15

" for Steady Workers, 15

Drinks, nourishing, 129

" refreshing, 127

Duck, Roast, with Watercresses, 75

" Salmi of, 57

" to choose, 17

Eggs, _au gratin_, 59

" boiled for children, 120

" Broth, 129

" poached, 25

" stuffed, 59

" Tea, 129

Entrees, 51

Farina, 130

" Gruel, 130

" with Fruit, 122

Fillet of Sole, 34

Fish, _a la bonne eau_, 31

" _a l'eau de sel_, 31

" _a la Hollandaise_, 31

" _au court bouillon_, 31

" _au bleu_, 31

" Cakes, Club House, 35

" Chowder, 34

" Pudding, 104

" to choose, 19

" Warmed up, 36

Flaxseed Lemonade, 128

Flour, to choose, 134

Foods, Carbonaceous, 15

" Farinaceous, 101

" Flesh-forming, 15

" for Children, 118

" Heat, 51

" Nitrogenous, 15

" Nutritious, 130

Forcemeat for Poultry, 74

Fowls, boiled with Oyster Sauce, 82

" Grilled, 56

" to choose, 17

Fruit for Children, 117

" to choose, 19

Gammon Dumpling, 112

Geese, to choose, 17

Gingerbread, 123

Glaze, 69

Golden Buck, 38

Goose, Roast, with Onion Sauce, 76

Gravy for Roast Meat, 70

Green Peas, 92

Gruels, 125

Ham and Beans, 98

Ham, boiled with Madeira Sauce 80

Hare, civet of, 57

" Jugged, 58

" to choose, 18

Haslet Ragout, 111

Herbs, sweet, 19

Herrings, pickled, 37

Iceland Moss Chocolate, 129

Isinglass Milk, 127

Italian Cheese, 111

Jelly Water, 128

Jelly, Bread, 131

Kidneys, broiled, 49

" stewed, 44

Kolcannon, 99

Kromeskys with Spanish Sauce, 47

Lamb, epigramme of, 45

Larding, 51

Lentils, 101

" boiled, 104

" fried, 105

" stewed, 105

Lettuce stuffed, 99

Liver Rolls, 49

Lobsters, to choose, 19

Macaroni, 63

" Milanaise style, 65

" with Bechamel Sauce, 64

" with Cheese, 56

" with Tomato Sauce, 66

" Timbale of, 66

Mackerel, pickled, 106

_Marinade_ for beef, 81

Marketing, 15

_Mayonnaise_, 89

Mock Crab, 39

Mushrooms, baked, 99

" Pudding, 95

Mussels, to choose, 19

Mutton haricot, 45

" Leg of, 79

" Ragout, 114

" Stew, 45

" three dishes from neck of. 108

" to choose, 16

Norfolk Dumplings, 105

Oatmeal Porridge, 103

Onions, glazed, 95

" Saratoga, 98

Omelettes, how to make, 60

" Oriental style, 63

" Plain, 60

" Spanish style, 62

" with Cheese, 61

" with Ham, 62

" with Herbs, 61

" with Mushrooms, 62

" with Oysters, 62

" with Preserves, 63

" with Tongue, 61

Oysters, broiled, 132

" scalloped, 37

" to choose, 19

Ox-heart, baked, 13

Parmesan Cheese, 64

Parsnips, stewed, 100

Partridge, roast, 77

" to choose, 18

Peas and Bacon, 114

Peas-Pudding, 102

Pheasants, to choose, 18

Pigeons, broiled, 57

" to choose, 17

Pigs' Feet, broiled, 54

" fried, 109

Pig's Tongue and Brains, 110

Polenta, 104

Pork Chops with Curry, 53

" Cutlets, broiled, 53

" neck of, 109

" Pie, English, 54

" Roast, with Apple Sauce, 72

" to choose, 16

Poultry, to choose, 16

Potatoes, baked, 121

" Bermuda, 97

" boiled, 95

" boiled for children, 121

" boiled in jackets, 97

" Duchesse, 75

" Lyonnaise, 96

" Parisian, 42

" Pudding, 106

" new, 97

" Saratoga, 97

" snow, 97

" stuffed, 96

Pot-au-feu, 114

Quail, to choose, 18

Red Cabbage, 94

Red Herrings with Potatoes, 103

Relishes, 37

Rice, boiled, 54

" Caudle, 127

Roasts, 68

" to froth, 69

" to glaze, 69

" to test, 69

Rump Steak, 43

Sago Gruel, 127

" Milk, 127

Salad, Asparagus, 85

" Cauliflower, 85

" Dandelion, 85

" Green Pea, 86

" Mint, 85

" Nasturtium, 86

" Oil, 84

" Orange, 86

" Shad-roe, 85

" Spinach, 86

" Spring, 84

" Tomato, 86

" Watercress, 85

Salad Sauce, Anchovy, 88

" Cream, 87

" Egg, 88

" English, 87

" Green Remolade, 88

" Hot, 88

" Mayonnaise, 88

" Oil, 88

" Piquante, 87

" Ravigote, 88

" Remolade, 87

" Romaine, 89

Salmon Steak, 132

Salt Cod with Parsnips, 105

Sardines, 37

" Sandwiches, 36

Sauce, Apple, 73

" _Bechamel_, 65

" Bread, 77

" Caper, 74

" Cranberry, 79

" Dutch, 36

" Madeira, 80

" Mint, cold, 72

" Mint, hot, 72

" Onion, 76

" Oyster, 82

" Piquante, 46

" Robert, 53

" Romaine, 76

" Spanish, 46

" Tomato, 59, 66

" Vanilla Cream, 67

" White, with Eggs, 52

" White, without Eggs, 56

Scallops, to choose, 19

Scotch Broth with Meat, 27

" without Meat, 26

Scotch Crowdie, 102

Shad, broiled, 33

Sheeps' Kidneys, broiled, 49

" Tongues with Spinach, 48

Side Dishes, 41

Smelts, fried, 33

Sole, fillet of, 34

Soup, clear, 25

" to clarify, 23

" to flavor, thicken, and color 24

" Lentil, 29

" Macaroni, 26

" Pea, 29

" Potato, 102

" Rice and Tomato, 26

" Sorrel, 28

" Spinach, 27

" Vermicelli, 26

Spaghetti, 64

Spinach, boiled, 49

Stuffing for meat, 53

" Veal, 71

" Sage and Onion, 76

Strawberry Shortcake, 123

String Beans, 92

Tapioca Jelly, 127

Toad-in-the-hole, 112

Toast, 141

Tomatoes, broiled, 99

" stuffed, 98

Tripe and Onions, 113

Tripe, roasted, 110

Turkey, Roast, with Cranberry Sauce, 73

" to choose, 73

Turnips, baked, 95

Veal, Blanquette of, 51

" Roast Loin of, 71

" Stuffed, 52

" to choose, 16

Vegetables, 91

" to choose, 19

" to boil, 91

Venison, to choose, 18

Water, filtered, 128

Welsh Rarebit, 38

Wild Duck, Roast, 77

" to choose, 18

Wild Goose, to choose, 18

Woodcock, to choose, 18

Yeast Homebrewed, 137

" how to restore bitter, 136

" how to restore sour, 136

Yorkshire Pudding, 70

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The Cooking Manual of Practical Directions for Economical Every-Day Cookery · 第 15 / 15 章

140. =Egg Dressing.=--Chop the yolks and whites of two hard boiled eggs