1 quart okra, cut up.
1 onion.
1 bunch parsley.
Few celery tops--fry all together. Put in one quart skinned tomatoes.
1½ gallons water, boil to ½ gallon.
Teacup of wine after taking from the fire.--_Mrs. R. A._
_Gumbo Soup._
Fry two fowls, old or young, with parsley, pepper, salt, onion, lard
or bacon.
Put it in the pot with water sufficient for the soup. One quart sliced
okra, scrap of ham or fried sausage to boil with it.
Sassafras Gumbo is made in the same way, except after the fowl has
boiled until the flesh has left the bone, just before taking off the
fire, stir in one tablespoonful sassafras flour. Oysters are a great
improvement to sassafras gumbo. Gather the sassafras leaves green, and
dry in the shade, as sage; when thoroughly dry, rub through a sieve
and bottle and cork tightly. It is nice in beef soup instead of
okra.--_Mrs. T._
FINE VEGETABLE SOUP.
Put on two pounds of fresh beef, or a good-sized chicken, or ham bone
if you have it, early in the morning. Put your boiler on filled with
water. Keep boiling, and when boiled down, about one hour or more
before dinner, add:
Grated lemon peel.
6 ears corn.
1 dozen good tomatoes.
Beans.
1 small head of cabbage.
A few Irish potatoes.
Sweet herbs, pepper and salt to the taste.
A few leaves of dried sassafras rubbed up will improve the taste.
Serve hot with toast, a small quantity of sugar and vinegar. Boil till
thick.--_Mrs. Dr. L._
VEGETABLE SOUP.
Before breakfast, wash a beef shank in several waters, break the bone,
and put it in a large pot of cold water. Keep it steadily boiling
until one hour before dinner, when the following vegetables,
previously prepared, must be added to the soup after it has been
carefully skimmed of all grease, and strained.
1 quart peeled and chopped tomatoes.
1 pint lima or butter beans.
1 pint grated corn.
1 pint chopped cabbage.
1 pint sliced Irish potatoes.
1 sliced turnip.
1 carrot.
A little minced onion.
Parsley.
1 tablespoonful pepper sauce.
1 heaping tablespoonful flour rubbed into--
1 teacup milk.
1 teacup brown sugar.
1 teaspoonful black pepper.
Boil an hour: thicken with mixed milk and flour, and serve.
A piece of middling, bacon, or any other kind of meat, may be used
instead of the beef shank. The best meat of the shank may be freed
from gristle, chopped fine and made into a nice stew by adding
1 grated turnip.
1 mashed potato.
1 tablespoonful pepper sauce.
1 tablespoonful made mustard.
1 tablespoonful butter.
1 teaspoonful celery seed.
1 teaspoonful fruit jelly.
1 teacup milk.
Minced onion and parsley.
Boil up and serve.--_Mrs. S. T._
TOMATO SOUP.
Take one quart ripe tomatoes, peeled and chopped up, or a three-pound
can of same, put in an earthenware baking dish with
1 pint grated corn (or, if in winter, dried corn prepared as if
for the table), and add--
1 teacup sugar.
1 teacup grated cracker.
1 teacup butter.
1 teaspoonful black pepper.
2 teaspoonfuls salt.
Set this in a hot oven with a tin plate over it to prevent browning.
Have ready, in a porcelain kettle or pan, two quarts new milk boiling
hot. When the tomatoes and corn are thoroughly done, stir in one large
Irish potato mashed smooth, a little minced onion and parsley, and
pour into the boiling milk and serve.--_Mrs. S. T._
_Tomato Soup._
A shin of beef, season to your taste with all kinds of vegetables:
Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter
beans and celery.
When nearly done, take vegetables out and mash them well, and also cut
the beef up fine. It is best to season with salt and pepper when you
first put it on. The beef should be put on very early.--_Mrs. J. L._
_Clear Tomato Soup._
1 large can tomatoes.
1 beef shin.
1 bunch soup herbs.
1 gallon water.
Boil eight hours, stir and skim several times. Strain through wire
sieve, add one tablespoonful Worcester sauce and same of brown sugar.
Serve with dice of toasted bread; pepper and salt to taste.--_Mrs. R.
R._
ASPARAGUS SOUP.
Cut the asparagus into small pieces and put on to boil in salt water,
with slices of middling; just before dinner, taking it off, beat four
eggs and stir in one pint milk or cream, a piece of butter. A piece of
veal may be boiled with it, if you wish meat.--_Mrs. H._
_Asparagus Soup._
Parboil the asparagus with as much water as will cover them; then pour
the water and asparagus into milk, then add butter, pepper and salt,
also bread crumbs, and boil until the asparagus is done.--_Mrs. S._
PEA SOUP.
Soak one pint of split peas in water for twelve hours; drain off the
water, put the peas into a saucepan with three pints cold water,
one-half pound bacon, two sprigs of dried mint, a bay leaf, some
parsley, an onion stuck with one or two cloves, some whole pepper, and
salt to taste.
Let the whole boil three hours, then pass the purée through a hair
sieve; make it hot again and serve with dice of bread fried in
butter.--_Mrs. A._
GREEN PEA SOUP.
Boil one quart peas in two quarts water, and two thin slices bacon.
When done mash through a colander; then put back in the same water,
throwing away the slices of bacon. Season with pepper, salt, spoonful
butter rolled in flour.
Boil well again. Toast some bread and cut in slices, and put in the
tureen when the soup is served. The hulls of green peas will answer;
boil them well with a few peas, then season as above and boil. Two
hours will be enough to boil green pea soup.--_Mrs. W._
_Green Pea Soup._
Boil half a peck of peas in one and a half gallons water, till
perfectly done. Take out, mash and strain through a colander, then
pour a little of the water well boiled over them, to separate the pulp
from the hull. Return it to the water they were boiled in; chop up one
large or two small onions; fry them in smallest quantity of lard, not
to brown them. Add this with chopped thyme, parsley, pepper and salt.
Just before taking off the fire stir in one tablespoonful butter. If
the soup is too thin, cream a little butter with flour to
thicken.--_Mrs. I._
POTATO SOUP.
Mash potatoes, pour on them one teacup cream, one large spoonful
butter.
Pour boiling water on them till you have the desired quantity. Boil
until it thickens; season with salt, parsley, and pepper to your
taste.--_Mrs. R. E._
_Potato Soup._
Pour two quarts water on six or seven large peeled potatoes, adding
two or three slices of middling; boil thoroughly done. Take them out,
mash the potatoes well and return all to the same water, together
with pepper, salt, one spoonful butter, and one quart milk, as for
chicken soup.--_Mrs. W._
OYSTERS AND OTHER SHELL FISH.
STEWED OYSTERS.
Put butter, salt and pepper in a stew-pan, and put the oysters to the
butter and stew until perfectly done.--_Mrs. D._
_Stewed Oysters._
Take one-quarter pound nice butter, put it in a pan and melt, then
pepper and salt, add a small piece of cheese. When it is all melted
add one pint of oyster liquor, and boil; when hot, strain and put back
in pan, then add oysters and boil five minutes.--_Mr. K. N._
_Stewed Oysters._
Pour into a stew-pan ½ gallon oysters.
2 tablespoonfuls pepper vinegar.
1 teaspoonful black pepper.
1 teaspoonful salt.
Let them simmer until the oysters are plump; take them out with a fork
and drop them into a tureen, on a handful of crackers and three
heaping tablespoonfuls fresh butter.
Pour one pint milk to the liquor, let it boil up and strain it on the
oysters. Rinse out the stew-pan and pour the oysters, liquor, etc.,
back into it, and set it on the fire. When it comes to a boil, serve.
This method deprives the oysters of the bits of shell.--_Mrs S. T._
_To Stew Oysters._
Put into the kettle one pint liquor, one-half pound butter, and
pepper.
Let it boil, then put in the oysters, after draining them in a
colander. They will be done as soon as they boil up, or when they curl
right well. When ready to take up, add half teacup cracker crumbs and
a little salt in the stew.--_Mrs. P. W._
_To Stew Oysters._
Put into a shallow stew-pan the oysters. As soon as the gills begin to
open pour off all the liquor. Continue to cook them, stirring all the
time until done. The liquor that was poured off must be thickened with
a good lump of butter rubbed up with flour, and seasoned with pepper
and salt, and poured boiling-hot onto the oysters.
The advantage of this way of cooking is that the oysters become large
and plump.--_Mrs. Dr. E. R._
_To Cook Oysters._
½ gallon oysters.
1 quart fresh milk.
½ pound butter.
1 tablespoonful flour.
1 teaspoonful salt.
1 teaspoonful pepper.
1 egg.
Rub the egg and flour together and thin with a little of the milk. Mix
the oysters, pepper and salt, and let them come to a boil; then add
the milk, and when this boils add the egg and flour with the butter.
Let the whole boil three minutes.--_Miss N. S. L._
SCALLOPED OYSTERS.
Do not drain the liquor from the oysters, but fork them out of it as
you use them; in that way as much liquor as you require adheres to
them. Use stale bread, and do not crumb it too fine, or it will be
clammy.
½ teacupful cream.
2 great spoonfuls butter.
Salt and pepper.
Oysters part with a great deal of moisture in cooking, and if the
mixture is too wet it is not as good; it should be rather dry when
done. Cover the bottom of a well-buttered dish with a layer of very
dry bread crumbs, dust over a little salt and pepper, and stick little
bits of butter all over the crumbs; then, with a spoon, moisten it
with cream. Next, place a layer of oysters, alternating with bread
crumbs, until the dish is filled, finishing with butter and cream;
invert a plate over it to keep in the flavor. Bake three-quarters of
an hour, or until the juice bubbles to the top. Remove the plate, and
brown on the upper shelf of the oven for two or three minutes
only.--_Mrs. R._
_Scalloped Oysters._
Those who are fond of oysters prepared in this way will find them much
more delicate when cooked entirely by reflected heat. Have your tinner
make you an old-fashioned "tin-kitchen" with _sloping_ sides. Take
small oblong dishes, such as are in general use at hotels, fill them
with alternate layers of oysters and rolled crackers, and lay lumps of
fresh butter liberally on top of each dish. Arrange them in the
"kitchen," set the open dish in front of a bright fire or very warm
grate, and in fifteen or twenty minutes you will find the oysters
delicious.--_Mrs. D. P._
_Scalloped Oysters._
Put on the oysters with just enough liquor to keep from burning, and
parboil slightly. Season the rest of the liquor as for stewed oysters
with butter, pepper, salt, and a little flour, and boil until done.
Put the parboiled oysters in a baking-dish, with a piece of butter
and a grated cracker or stale bread and pepper, and pour as much of
the gravy as the dish will hold. Put a little of the grated cracker on
top, and set it in the oven to brown.--_Mrs. W._
_Oysters Scalloped in the Shell._
Open the shells, setting aside for use the deepest ones. Have ready
some melted butter, not hot, seasoned with minced parsley and pepper.
Roll each oyster in this, letting it drip as little as may be, and lay
in the shell, which should be arranged in a baking-pan.
Add to each a little lemon juice, sift bread crumbs over it, and bake
in a quick oven till done. Serve in the shells.--_Mrs. S._
_Scalloped Oysters._
Put in the scallop shells as many oysters as each will hold. Season
with butter, salt and pepper; a few bread crumbs.
Cook until well done; add a piece of butter just before they are
served.--_Mrs. R. L. O._
DEVILLED OYSTERS.
Put a layer of raw oysters in a pan, and then a layer of breadcrumbs,
black and red pepper, salt, butter, mustard, and a little vinegar
mixed together.
Put alternate layers of each until full, and then bake.--_Mrs. Duke._
_Devilled Oysters._
Drain one quart oysters; chop thoroughly and season with cayenne
pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and
yolks of two raw eggs beaten and stirred in; one-half as much bread
crumbs as you have oysters, and one large tablespoonful butter.
Have ready one dozen deep shells, nicely cleaned, and fill them with
the oysters; sprinkle with bread crumbs, and bake in a few
minutes.--_Mrs. H. S._
_To Cook Oysters._
Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter.
If the butter is salty do not use any salt. Then a layer of oysters,
after they have been drained from their liquor; do this alternately
till the dish is full. Be sure and put the cracker crumbs at the top
of the dish, and bits of butter, also pepper: this makes it brown
nicely. Set it in a hot oven; as soon as browned it will be ready for
the table.--_Mrs. P. W._
FRIED OYSTERS.
Take each oyster separately and put salt and pepper on them; then roll
them in equal portions of meal and flour. Fry them in hot lard until a
light brown.--_Mrs. D._
OYSTER FRITTERS.
Beat two eggs very light; then stir in two tablespoonfuls cream or
milk, three tablespoonfuls sifted flour, a pinch of salt; dip the
oysters in this and fry them in hot lard.--_Mrs. B._
_Oyster Fritters._
Wipe the oysters dry. Beat 6 eggs light, and stir into them:
6 tablespoonfuls flour.
1½ pint rich milk.
Beat to smooth batter. Have in a pan some butter and lard; when it
begins to froth, put a small ladleful of the batter, with an oyster in
the middle, into it to fry. If too thin, add flour; if too thick,
milk.--_Mrs. R._
TO FRY OYSTERS.
Drain the oysters through a sieve; sprinkle a little salt and pepper
over them. Dip each oyster into meal. Have the pan hot, and drop in an
equal portion of lard and butter; when boiling, put in the oysters and
fry. Do not let them stand, but serve hot.--_Mrs. E._
FRIED OYSTERS.
Drain the oysters through a sieve. Beat up two or three eggs. Have
ready some grated bread crumbs. Sprinkle some salt and a little pepper
over the oysters; then dip each oyster into the egg and bread crumbs.
Have the pan hot and clean; put equal portions of butter and lard into
the pan. Be careful to keep the fat of oysters from burning.--_Mrs.
R._
_To Fry Oysters._
Wash them and dry them on a clean napkin; dip in beaten egg and
pounded crackers sifted, and let them lie several hours before frying,
and they will not shrink.--_Mrs. P._
_To Fry Oysters._
Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the
oyster first in the egg and then in the crackers; do this twice.
Grease the pan with butter or lard. Add pepper and salt to taste, and
fry.--_Mrs. P. W._
_Clam or Oyster Fritters._
Chop up the clam very fine (when of oysters, leave them whole); put
them in a batter and fry them.--_Mrs. D._
BROILED OYSTERS.
Select the largest oysters, examining each one, to see that no
particle of shell adheres to it. Dry with a nice linen cloth; then
pepper and salt them, and sift over a little finely-powdered cracker.
Place them on an oyster gridiron over a quick fire. As soon as plump,
dip each one in a cup of melted fresh butter; lay on a hot dish
garnished with scraped horseradish and parsley, and serve.--_Mrs. S.
T._
STEAMED OYSTERS.
Wash shell oysters perfectly clean; lay them on a steamer, so the
juice will not escape from the shells when opened. It is best to lay
the upper shells down. Cover the lid of the steamer with a coarse
towel and press closely on. Set this over a pot of water boiling hard.
In from twenty minutes to half an hour, the shells will have opened.
Have ready a hot dish, on which lay the oysters; sprinkle over them a
little salt and pepper with a bit of fresh butter on each oyster.
Serve immediately.--_Mrs. S. T._
TO ROAST OYSTERS.
Wash and wipe one peck large shell oysters. Put in a hot oven, taking
care to put the upper shell downward, so the juice will not escape. As
soon as the shells open, lay on a hot dish and serve with horseradish
or pepper-sauce, after sprinkling on them a little salt, and putting a
bit of fresh butter on each oyster.--_Mrs. S. T._
PICKLED OYSTERS.
1 gallon oysters.
1 tablespoonful salt.
1 " unground black pepper.
1 " allspice.
6 blades mace.
1 small piece cayenne pepper.
Pick oysters out from the juice with a fork; stew until gills are
opened well, then lay on flat dishes until cold; put in a jar, and
cover with equal parts of stewed juice and vinegar. Let stand two
days.--_Mrs. R. R._
_Pickled Oysters._
Take two hundred oysters of largest size, rinse them in their own
liquor and put them in a stew-pan. Strain the liquor to them, let them
come to a boil, and _no more_. Take them out of the liquor; have ready
one quart or more of pure cider vinegar, with which boil whole pepper,
a little salt, mace, cloves, and nutmeg.
When it is cool, pour over the oysters. Before serving add a few raw
cranberries and thin slices of lemon.--_Mrs. S. T._
_Pickled Oysters._
Take one gallon oysters and cook them in their own liquor till nearly
done. Then skim out the oysters and add to the liquor one teaspoonful
whole black pepper, one teaspoonful allspice, one teaspoonful mace, a
little red pepper and half a pint of strong vinegar.
Let it boil a few minutes and then pour over the oysters. When nearly
cool, slice in them a large fresh lemon.--_Mrs. Col. A. F._
OYSTER PIE.
Stew the oysters, not entirely done, with butter, pepper and one
tablespoonful pepper-sauce, and salt. Make a paste of one pound flour
and one-half pound butter. Line the dish and put in the oysters, grate
bread crumbs over top, and bake.--_Mrs. T._
_Oyster Pie._
Put a paste in a deep dish. Wash the oysters, drain and put them in
the dish, seasoning with butter, pepper, salt, and a little mace, if
liked; then put in a layer of grated cracker. When the dish is full,
cover with paste and slips of paste laid across; then bake.--_Mrs.
W----._
OYSTER PÂTÉS.
Stew some large oysters with a little nutmeg, a few cloves, some yolk
of egg boiled hard and grated, a little butter and as much liquor from
the oysters as will cover them. When stewed a few minutes, take them
out of the pan to cool. Have shells of puff paste, previously baked in
patty pans, and lay two or three oysters in each.--_Mrs. D._
OYSTER SHORT CAKE.
1 quart flour.
3 teaspoonfuls baking powder.
1 tablespoonful butter.
A pinch of salt.
Enough sweet milk to moisten well.
Roll about one inch thick and bake on tin pie plates quickly. While it
is baking, take one quart oysters and one-half cup water and put on
the stove; then take one-half cup milk, and one-half cup butter mixed
with one tablespoonful flour, and a little salt or pepper; add all
together and boil up once.
When the cakes are done, split them open and spread the oysters
between them, and some on the top. Put the oysters that are left in a
gravy-dish and replenish when needed.--_Mrs. K._
OYSTER SAUSAGE.
Chop one pint oysters, with one-quarter pound veal, and one-quarter
pound suet.
Mix with bread crumbs, and pound all in a mortar. Season with salt and
pepper, adding an egg, well beaten.
Make into cakes like pork sausage.--_Mrs. E._
RAW OYSTERS.
Take each oyster separately on a fork and drain from the liquor. Place
on the table in an oyster tureen or salad bowl; have near a pile of
small oblong dishes; scraped horseradish, pepper sauce, and
Worcestershire sauce, etc., so that after being helped, each guest may
season to taste.
When oysters are transported some distance, it is well to boil the
liquor from which they have been taken and pour over them: this makes
them plump and prevents them from being slimy.--_Mrs. S. T._
TO KEEP OYSTERS ALIVE AND FATTEN.
Mix one pint of salt with thirty pints of water. Put the oysters in a
tub that will not leak, with their mouths upwards and feed them with
the above, by dipping in a broom and frequently passing over their
mouths. It is said that they will fatten still more by mixing fine
meal with the water.--_Mrs. R----._
TO COOK CRABS.
Take live crabs and put them in cool water, let them remain for half
an hour. Then put them in a vessel, pour boiling water on them
sufficient to cover them; boil ten minutes. Take them off and wipe
them clean, first removing the dead men, and proceed to remove the
meat. Take the upper shell, clean it. Season the meat with pepper,
salt, mustard, and plenty of butter; put all in the shell again and
bake half an hour.--_Mrs. K. Norfolk._
CRAB STEW.
One peck live crabs, steam twenty minutes, bone and pick the claws and
bodies. Stew with one pint milk or cream, the flesh and eggs of the
crabs, fifteen minutes. Flavor with salt and cayenne pepper.--_Mrs. R.
L. O._
DEVILLED CRAB.
After crabs are picked, season with mustard, pepper, salt, and catsup
to taste. Add olive oil or butter.
Cover with bread crumbs moistened with milk and lumps of butter (put a
little milk in the crab also). Bake in the shells or in a pan.--_Miss
E. W._
DEVILLED CRABS.
To the flesh of one dozen crabs boiled fifteen minutes and picked free
from shell, add:
3 tablespoonfuls of stale bread crumbs.
½ wine glass of cream.
Yolks of 3 eggs.
A little chopped parsley.
1 tablespoonful butter.
Salt and pepper to the taste.
Put them in the shell and bake in a quick oven.--_Mrs. M. E. L. W._
SOFT CRABS.
Turn up the ends of the shells and take out the dead man's fingers and
take off the flap, and cut out the sand-bag; lay them in cold water
until ready to fry. Then dust flour over them, a little salt, and fry
them in hot lard.--_Mrs. D._
DEVILLED CRABS.
After the crabs are boiled, pick them up fine and add one third the
quantity of crab, in cracker dust or bread crumbs, mustard, red and
black pepper, salt, and butter. Return them to the top shells, and
bake.--_Mrs. D._
TO DEVIL HARD CRABS.
Take them while alive, put them in very little water and steam them
till perfectly done and brown, set them away till cold, take all out
of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either
put back in the _top_ shell and bake, or bake in pans.--_Mrs. J. C._
LOBSTER CURRY.
Put the meat of a large lobster into a stewpan with one blade of mace.
1 large cup of meat stock, or gravy.
1 tablespoonful corn starch, mixed smooth, with a little milk or
cream.
Add salt.
1 small piece of butter.
1 dessertspoonful curry powder.
Juice of one lemon.
Simmer for an hour and serve hot.--_Mrs. C._
TURTLE OR TERRAPIN STEW.
After they are well cleaned, parboil the meat, then pick it to pieces.
Season highly with pepper, salt, cayenne pepper, hard-boiled egg,
spices, lemon, and champagne or other wine.
Stew until well done.
STEWED TURTLE.
Make a stew of the turtle and add all the ingredients used in the
turtle-soup, except wine and lemons.--_Mrs. D._
TERRAPIN.
First cut up the head and put it in the pot to boil with the shell on;
when done enough to remove the under shell, take it up and pick to
pieces. Clean the top shell well; add a few crackers, onions, parsley,
allspice, black pepper, butter, and wine.
Return it to the shell, put sliced lemon on and bake it.--_Mrs. D._
TURTLE OR TERRAPIN STEAKS.
Cut the turtle or terrapin in thin slices; broil or fry them with
pepper, salt, and butter.
TURTLE OR TERRAPIN IN BATTER.
Smother the steaks in an egg-batter. Season with pepper, salt, butter,
and with a little bread crumbs; fry or broil.
TO COOK TURTLES.
Drop four turtles into boiling water, and boil one hour; then take
them out and remove the skin from the legs and feet, and replace them
in fresh boiling water, where they should continue to boil one and
one-half hour and then be taken out to cool. When cold, clean them
thoroughly, removing the round liver which contains the gall. Cut them
into small bits and place them in a stewpan, adding pepper, salt, the
eggs that are found within, one quart water, one-half pound butter,
and two tablespoonfuls flour mixed with a little cold water. Stir the
flour and water well into the other ingredients, and stew about twenty
minutes. As you remove them from the fire, pour in one-half pint
Madeira wine.--_Mrs. A. D._
FISH.
In selecting fish, notice if the flesh is firm and hard, the eyes full
and prominent, the scales bright, the fins stiff, and the gills red,
as all these indications denote their being fresh. Wash the fish, rub
it with salt and pepper, and lay it on a dish, or hang it up till
ready to cook. Never keep it lying in water, either in preparing it
for cooking, or in trying to keep it till the next day.
In boiling fish, put it in boiling water, and simmer very slowly. It
will require an hour to boil a large fish, and about twenty minutes
for a small one. Every housekeeper should have a fish-kettle for fish.