POTATO PIE.
The remains of cold mutton, either roasted or boiled, cut into nice
slices, three hard-boiled eggs, also sliced, and two or three
potatoes, seasoning of pepper, salt, and pounded mace to your taste.
All laid alternately in a baking-dish and filled nearly up with any
gravy or stock at hand; cover with a potato crust, full two inches
thick, and bake until the potatoes are a nice brown color. If the
potatoes are scratched over with a fork, it gives them a pretty, rough
appearance. To make the crust, boil and mash the potatoes with a
little butter and milk and a small quantity of salt.--_Mrs. R. P._
A NICE PIE.
One pound steak, three soft crackers rolled, one small piece of
butter, two tablespoonfuls of water, salt and pepper. Bake in a deep
pan.--_Mrs. R._
POTATO PIE.
A savory potato pie is made thus: A layer of mashed potatoes placed in
a pie dish and then slices of any cold meat (if chicken or veal,
slices of tongue or ham may be added), and herbs, pepper and salt,
sprinkled over to taste. Continue these layers alternately till the
dish is full; the potatoes must well cover the top, which should have
some butter added, and be brushed over with the yolk of an egg, and
put into the oven till done through. A little butter on each layer is
needed if the meat is not fat, and it should not be too fat.--_Mrs.
S._
CRUMB PIE.
Mince any cold meat very finely, season it to taste, and put it into a
pie dish; have some finely grated bread crumbs, with a little salt,
pepper, and nutmeg; and pour into the dish any gravy that is at hand.
Cover over with a thick layer of bread crumbs and put small pieces of
butter over top. Place in the oven till a fine brown. Send to the
table hot.--_Mrs. W._
HAGGIS.
Cut cold beef in pieces and mix with mashed potatoes; fill a
baking-dish and season with butter, pepper, and salt. Bake and serve
hot.
COLD CHICKEN WITH VINEGAR.
Cut up the chicken in fine pieces and crack the bones. Season with
salt and pepper; put it in a deep baking plate with a lump of butter,
and one tablespoonful vinegar. Cover it with hot water. Put a plate
over it and stew on a stove or over hot embers. Add one heaping teacup
chopped celery to the mixture before cooking.--_Mrs. A. P._
DEVILLED COLD CHICKEN.
Take the legs and wings of any cold fowl.
Dress with pepper, salt, mustard, and butter; then broil.
GIBLET PIE.
Made as chicken pie, adding livers of chicken or pigeon, which have
been boiled in the water left from cooking; celery and sweet herbs.
Season with mushroom or walnut catsup.--_Mrs. T._
SQUAB PIE.
After the squabs are picked and drawn as a large fowl is for roasting,
wash them and put them in a saucepan with a close cover. They should
be covered with boiling water and boiled slowly till tender, when a
little salt and an onion clove should be added. Then take them out,
drain and dry, and put in each squab a teaspoonful of butter, a little
pepper, salt, minced parsley and thyme. Then put into the cavity of
each squab, a hard-boiled egg. Lay them in a large, round, earthen
baking dish, three or four inches deep. Strain over them the liquor in
which they were simmered. Add a tablespoonful of butter and a teacup
of milk or cream. Sift in two tablespoonfuls of cracker crumbs not
browned, a tablespoonful of minced parsley and thyme, and a little
salt. Put in a few slips of pastry. Cover with a rich crust and bake.
The same recipe will answer for robins, except that the eggs must be
chopped, instead of being placed whole in the cavity of the
bird.--_Mrs. S. T._
BEEF CAKES.
Chop pieces of roast beef very fine. Mix up grated bread crumbs,
chopped onions, and parsley; season with pepper and salt, moisten with
a little dripping or catsup.
Cold ham or tongue may be added to improve it.
Make in broad, flat cakes, and spread a coat of mashed potatoes on the
top and bottom of each. Lay a piece of butter on every cake and put it
in an oven to brown.
Other cold meats may be prepared in the same way for a breakfast
dish.--_Mrs. D._
FISH AND POTATOES.
Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks
of hard boiled eggs.
Mix all together with butter; make very hot, and keep it so at
table.--_Mrs. R._
BEEFSTEAK AND POTATOES.
Cut up in a stewpan, with cold water, and stew till well cooked, the
steak you will use; mash some potatoes with creamed butter, pepper and
salt.
Line a baking dish with it and put in the steak, seasoning with
butter, pepper, and salt. Bake a little while.
BACON FRAISE.
Take a nice piece of middling about six inches square, pare off the
skin and cut in small square pieces, then fry it. Make a batter of
three pints flour, five eggs, one handful parsley, chopped fine. Beat
all light and fry with bacon. Serve hot. This will make two
dishes.--_Mrs. M. D._
ITALIAN MANNER OF COOKING MACARONI.
One and a half pound macaroni, parboiled with a little salt, and one
clove garlic. One pound of beef chopped fine, lean and fat stewed with
one pint tomatoes.
Alternate layers of macaroni and the stewed beef with grated cheese.
Add cayenne pepper, salt, butter, and a little wine.
A thick layer of grated cracker crumbs and cheese on top. Serve with a
stand of grated Stilton cheese.--_Mrs. R. R._
MACARONI.
Break into pieces one inch long and put in the dish you wish to fill,
filling it only one-third full. Wash well and boil in a covered
stewpan until soft and tender, drain off all the water; cover with
this the bottom of a baking dish. Sprinkle over pepper and salt,
grated cracker, bits of butter and grated cheese; then another layer
of macaroni, etc., in the same order. When the dish is filled, pour
over fresh milk until all is barely covered. Sift over pounded cracker
and set in the oven. If it becomes too brown, sift over more cracker
before serving.--_Mrs. S. T._
_Macaroni._
Boil one-half pound macaroni in water, with salt, one small onion and
two blades mace.
Put in one sweetbread, chopped fine, or the same amount of fresh veal,
the nice part being taken.
Boil till tender before taking it up, drain off the water and add one
large spoonful butter, one-half pint milk, a quantity of grated
cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one
pint skinned tomatoes, salt to the taste; one egg, beaten up, is a
great improvement.
Butter a deep dish and bake the macaroni a light brown. Have it served
with a small bowl of grated cheese, of the best quality, so that each
one may add what they like.--_Mrs. M. C._
_Macaroni._
Parboil enough macaroni to make a dish; lay alternate layers of
macaroni, and grated cheese. Season with salt, pepper, and butter; add
three eggs, well beaten, and enough milk to fill a dish. Sprinkle
bread crumbs over top and bake.--_Mrs. R. A._
_Macaroni._
To one and one-half pound macaroni, add one pound beef, chopped fine.
Make a stew of the beef with one quart water, one clove of garlic,
catsup, tomato, or walnut, to suit the taste, one dessertspoonful
currant jelly, salt and pepper.
Boil the macaroni; put in a pan a layer of macaroni and a layer of
cheese, with plenty of butter, using quarter of a pound of butter for
the dish.
Then pour the stew over the top, and bake fifteen minutes.--_Miss M.
B. B._
TO BOIL HOMINY.
Take two quarts of hominy, wash through several waters until the water
is clear; put it on to boil in a pot half full of water, with a plate
turned down in the bottom of the pot to prevent its burning. Boil for
six hours--do not stir it; when done, take off the vessel and set it
aside in a cool place. When it is ready to fry, put a little lard in
the pan, let it get hot, and mash in the hominy; then add a little
salt. Put it in the pan and press down; let it fry till brown, turning
it upside down on the dish.--_Mrs. P. W._
HOMINY CROQUETTES.
To one cup cold boiled hominy, add two teaspoonfuls melted butter,
and stir it well, adding by degrees one cup milk, till all is made in
a soft light paste; adding one well-beaten egg.
Roll into oval balls with floured hands; dip in beaten egg, then roll
in cracker crumbs and fry in hot lard.--_Mrs. M._
FRIED HOMINY.
Warm the boiled hominy; add a piece of butter, a little salt, half a
pint cream, two eggs, and flour enough to stiffen the mixture. Fry
like mashed potatoes.--_Mrs. E._
TO BOIL HOMINY.
Soak in hot water the overnight. Next morning wash out in two waters
and boil thoroughly. A little milk added to the water whitens and
seasons it.--_Mrs. W._
TO STEW, FRY, OR BROIL MUSHROOMS.
After you have peeled them, sprinkle with salt and pepper and put them
in a stewpan with a little water and lump of butter. Let them boil
fast for ten minutes and stir in a thickening of flour and cream. They
may be broiled on a gridiron, and seasoned with butter. Fry them also
in butter. The large mushrooms are used for the two latter modes of
cooking them.--_Mrs. C. C._
SWEETBREAD AND MUSHROOM PÂTÉS.
Ten sweetbreads, parboiled, skinned and all the fat removed; cut into
small pieces. Add one even teaspoonful salt, one can of French
mushrooms. Slice thin, add to juice one teaspoonful salt, one
teaspoonful pepper, one saltspoonful powdered mace, lump of butter
size of guinea egg.
Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping
spoonful corn starch, well mixed in the sweetbread. Let it boil up
once, stirring to prevent sticking. Serve in puff paste shapes, hot. A
little chopped parsley may be added.--_Mrs. R. R._
TO STEW MUSHROOMS.
One pint mushroom buttons, three ounces fresh butter, pepper and salt
to taste, lemon juice, one teaspoonful flour, cream or milk, a little
nutmeg.
Pare the mushrooms, put them into a basin of water with a little lemon
juice. Take them from the water, put into a stewpan, with the above
ingredients. Cover the pan closely and let them stew gently twenty
minutes. If the mushrooms are not perfectly tender, stew them five
minutes longer; remove every particle of butter which may be floating
on top, and serve.--_Mrs. C. C._
BROILED MUSHROOMS.
Cleanse the large mushrooms by wiping with flannel and a little salt.
Cut off stalks and peel the tops; broil them over a clear fire,
turning them once. Arrange on a hot dish. Put a small piece of butter
on each mushroom, season with pepper and salt; squeeze over them a
little lemon juice. Place before the fire, and when the butter is
melted, serve quickly.--_Mrs. C. C._
FONDÉE.
2 ounces butter.
4 ounces bread crumbs.
8 ounces cheese.
1 cup sweet milk.
3 eggs.
Cut the butter and cheese into small pieces and place them in a large
bowl with the bread; on this pour scalding milk, after which add the
yolks well beaten, also a little salt. Mix well together, cover and
place on the back of the range, stirring occasionally, till all is
dissolved; when add the whites beaten to a stiff froth. Place in a
buttered pie-plate and bake in a quick oven for twenty minutes. Serve
as soon as taken from the stove. Mustard is considered by some an
improvement.--_Mrs. H. H. S._
WELSH RAREBIT.
Cut up cheese fine and place in a saucepan with a little butter, add
one or two spoonfuls beer, and boil till the cheese is well dissolved.
Cut a slice of bread, pour on the cheese; season with pepper, salt,
and catsup.--_Mrs. S._
RICE AND EGG PÂTÉS.
Mix cold rice with well-beaten eggs, season with pepper, and salt.
Then cook like scrambled egg; don't let the rice burn.
TONGUE AND PRUNES.
Get a fresh beef tongue, parboil and skin it. Add one pound prunes,
one pound raisins, one-quarter pound sugar, spices to the taste.
Let it stew until perfectly well cooked.
When nearly done, add one lemon.--_Miss M. B. B._
TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.
Take three pounds of dried fruit; wash it in lukewarm water, through
three or four waters, rubbing it hard. Pour on this five quarts
boiling water; boil at least three hours. Just before taking from the
fire, add two teacups nice brown sugar. Do not stir, except
occasionally, to prevent sticking to the bottom. Try to cook the
pieces of fruit separate, except the apples, which run through a
colander and season with nutmeg. The other fruits need no
seasoning.--_Mrs. S. T._
FRIED APPLES.
Slice apples without peeling; cut and fry some thin slices of
breakfast bacon until thoroughly done; remove the slices from the
vessel, adding water to the gravy left. Put in apples and fry until
done, sweetening to taste.--_Mrs. G. B._
SPICED APPLES.
8 pounds apples pared.
4 pounds sugar.
1 quart vinegar.
1 ounce stick cinnamon,
½ ounce cloves.
Boil the sugar, vinegar, and spices together; put in the apples when
boiling, and let them remain until tender; then take them out and put
them in a jar; boil the syrup down, and pour over them.
STEWED PRUNES.
Immediately after breakfast, wash two pounds prunes in several waters,
rubbing them in the hands.
Put in a preserving kettle with one gallon boiling water. Simmer three
or four hours. Add two teacups light brown sugar and boil till the
syrup is thick. Keep closely covered and do not stir, so each prune
may be stewed whole. Put in a shallow bowl and set to cool. This
amount will make two dishes.
Excellent side dish for winter or spring.--_Mrs. S. T._
EGGS.
Properly cooked, eggs are very wholesome and nutritious diet. Always
be certain, however, that they are fresh, before attempting to make a
dish of them. Some persons use Krepp's family egg-tester, to ascertain
if an egg is sound. Full directions, as to the mode of using it,
accompany the egg tester; so it is unnecessary to give them here. A
simple mode of testing the soundness of an egg, is to put it in water;
and if fresh it will sink to the bottom.
BOILED EGGS.
Let the water be boiling when you put the eggs in it, and let the eggs
boil three minutes after putting them in.--_Mrs. S. T._
SOFT-BOILED EGGS.
Put the eggs in a large tin cup or any tin vessel convenient. Pour
boiling water over them, and let them remain near the fire, five
minutes. Do not let them boil. Eggs cooked thus are slightly jellied
throughout. They can be kept hot without becoming hard.--_Mrs. S. T._
SCRAMBLED EGGS.
Beat four eggs very light. Add a teacup milk, thickened with a
teaspoonful flour. Have the pan very hot, put in a tablespoonful
butter, pour in the eggs, and scramble quickly.--_Mrs. E._
_Scrambled Eggs._
Wash the pan with hot water and soap. Wipe dry. Grease with a little
lard. Break into this the eggs, adding a lump of butter and a little
salt. Stir till done.--_Mrs. B._
EGGS FOR BREAKFAST.
Heat in the oven a common white dish, large enough to hold the number
of eggs to be cooked, allowing plenty of room for each. Melt in it a
small piece of butter, break the eggs, one at a time, carefully in a
saucer, and slip them in the hot dish. Sprinkle over them pepper and
salt, and let them cook four or five minutes. It is a great
improvement to allow to every two eggs a tablespoonful of cream,
adding it when the eggs are first put in.--_Mrs. A. M. D._
EGG CUPS--A BREAKFAST DISH.
Boil some eggs perfectly hard. Halve them, take out the yolks, which
mix smoothly with some finely chopped or ground ham or fowl, salt and
pepper, and a few spoonfuls melted butter or salad oil. Cut a piece
off the bottom of each white half, to make them stand, and fill each
with a chopped mixture. Make a sauce of sweet cream, boiled within an
inner saucepan, and pour over the eggs. Decorate the edges of the dish
with sprigs of curled parsley.--_Mrs. A. M. D._
OMELETTE.
Break six eggs in a pan, beat them well together, add half a gill of
milk, pepper and salt to suit the taste, and a few sprigs of parsley
chopped fine. Beat all well together. Have the cooking-pan hot enough
to brown the butter. Put in half a tablespoonful of butter. Pour the
mixture in the pan or skillet to cook. When sufficiently done, roll
with a spoon and turn into the dish.--_Miss E. P._
_Omelette._
Boil one pint milk in a shallow vessel.
Beat up four eggs very light; add salt, pepper, and a little flour,
making it of the consistency of paste. Put this into the boiling milk.
Have a pan well buttered, into which turn the mixture, and set inside
an oven to bake a light brown. Serve immediately.--_Mrs. J. D._
_Omelette._
6 eggs beaten very light.
2 ounces butter.
Salt and pepper to the taste.
Chopped parsley or celery.
Fry a light brown in a well buttered pan. Some minced ham or oysters
improve the flavor.--_Mrs. R._
_Omelette._
4 eggs beaten separately.
3 tablespoonfuls cream.
Salt and pepper to the taste.--_Mrs. G. W. P._
OMELETTE SOUFFLÉ.
Six eggs, whites and yolks beaten separately and very light. Put on
the stove a teacup milk with a piece of butter in it the size of a
walnut. When the butter is melted, mix in one tablespoonful corn
starch. Mix this with the yolks, add salt to the taste, then stir in
slowly the whites. Bake in a buttered pudding dish, fifteen minutes,
in a quick oven.--_Mrs. M. E. L. W._
MOCK OMELETTE.
Two cups bread crumbs soaked all night in one and one-half cup milk.
Add, next morning, three eggs, whites lightly stirred in; pepper, one
teaspoonful salt.--_Mrs. E. W._
HAM OMELETTE.
1 ounce minced ham.
A little pepper.
Eggs beaten very light and fried in lard.--_Miss E. W._
CHEESE OMELETTE.
3 eggs beaten to a thick froth.
½ teacup grated cracker.
3 tablespoonfuls grated cheese.
Cook in a frying-pan with butter. Some persons add chopped thyme and
parsley.--_Mrs. P._
GERMAN OMELETTE.
3 eggs (yolks and whites beaten separately).
Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then
add it to the yolks (well beaten) together with a little salt. Pour
this mixture into a moderately hot pan, greased with butter. When this
is nearly done (which will be in about five minutes), add the whites,
stiffly frothed and slightly salted, spreading them over the whole
surface. Run a knife carefully around the edges, and turn into a
heated dish when done. It is an improvement to mix one-third of the
frothed whites with the yolks before pouring into the pan.--_Mrs. M.
C. C._
POACHED EGGS.
Let the eggs be perfectly fresh, and the pan at least two inches deep
in boiling water. Break the eggs carefully, just over the water or in
a spoon, so that they may be slipped into the water with their shape
preserved. Take them up in a large perforated spoon, cover with fresh
melted butter and sprinkle with salt--never pepper, as some persons do
not use it, and it mars the appearance of the dish.--_Mrs. S. T._
EGGS WITH TOAST. (_A Spring Dish._)
Cut bread in squares, and toast a light brown. Poach eggs nicely,
place each one on a piece of toast. Pour melted butter over them, and
serve.--_Mrs. S. T._
RUMBLE EGGS.
Beat up three eggs with two ounces fresh butter or well washed salt
butter. Add a teaspoonful cream or new milk. Put all in a saucepan and
stir over the fire five minutes. When, it rises up, dish it
immediately on toast.--_Mrs. S._
HAM AND EGGS.
Slice the ham rather thick. Fry in a hot pan. Before it becomes hard,
take from the pan and lay in a dish over a vessel of hot water.
Let the pan remain on the fire, so as to keep the ham gravy hot, that
it may cook the eggs nicely when dropped into it. Break the eggs
carefully, drop them in whole, and do not let them touch each other.
Cook a light brown, not allowing the yolks to get hard. Lay an egg on
each slice of meat.--_Mrs. S. T._
HAM AND EGG PUDDING. (_A Spring Dish._)
6 eggs beaten very light.
A light pint of flour.
A pint of milk.
A small piece of butter.
Salt and pepper to the taste.
Sprinkle some slices of boiled ham (both fat and lean) with pepper,
and lay them across a deep dish that has been greased. Then pour the
pudding batter over the bacon and bake quickly. _Mrs. V. P. M._
EGGS À LA CRÊME.
Six eggs boiled hard and chopped fine, and stale bread. Put in a dish
alternate layers of chopped egg and grated bread. When the dish is
full, pour on one pint boiling milk seasoned with salt, pepper, and
one tablespoonful butter. Bake a light brown.--_Miss N._
BAKED EGGS FOR DINNER.
Have ready eight or ten hard-boiled eggs, a cup of light grated bread
crumbs, butter, pepper and salt. Place in a buttered pudding dish a
layer of sliced eggs, dotted with bits of butter, and sprinkled with
salt and pepper; next a layer of bread crumbs, and so on to the top,
being careful to let the top layer be of bread crumbs.--_Mrs. A. M.
D._
EGG PIE.
Take six hard-boiled eggs, slice, season with salt, pepper, and
butter, bake in a paste, top and bottom.
STUFFED EGGS.
Boil six eggs very hard. Peel them, and after having sliced a bit off
of each end to make them stand well, cut in halves and extract the
yolks. Rub up the yolks with a pinch of pepper and salt, melted
butter, bread crumbs, and finely chopped celery. Fill in the whites
nicely, stand on end in the pan, lay bits of butter on each egg and
bake.--_Mrs. D. P._
VEGETABLES.
If possible, use vegetables gathered early in the morning, with the
dew on them. It is even better to gather them late the evening before,
with the evening dew on them (setting them in the ice-house or some
cool place), than to gather them after the morning sun has grown hot.
If you are living in the city, get your vegetables from market as
early in the morning as possible.
As soon as gathered or brought from market, all vegetables should be
carefully picked over, washed, placed in fresh water, and set in a
cool place till the cook is ready to put them on for dinner.
Put them on in water neither cold nor boiling hot. The slow heating
that takes place when you put them on in cold water deprives them of
their flavor, to some extent, whilst too rapid heating toughens the
vegetable fibre.
Just before they are thoroughly done and tender, add sufficient salt
to season them. Do not stir them and mutilate them with a spoon, but
turn them into a colander and drain. Place them in a hot dish and put
a large tablespoonful of fresh butter over them.
In cooking dried peas and beans, as well as corn, put up in brine,
always soak them the overnight. These vegetables should first be
parboiled, whether they are to be used for soup or for side dishes.
TO BOIL GREEN PEAS.
Early in the morning, either buy the peas from market or have them
gathered in your garden, while the dew is on them. Shell and lay in
cold water till half an hour before dinner. Then put in boiling water
and boil steadily a half hour. Add a little salt, just before taking
from the fire. Drain, add a heaping tablespoonful fresh butter and put
in a covered dish.--_Mrs. S. T._
TO COOK ASPARAGUS.
As soon as you get the asparagus from market or your garden, throw
into salt and water, after scraping the outer skin and tying up in
bunches. Put on to boil one hour before dinner. After boiling thirty
minutes, drain, cut in pieces half an inch long, and put in the
saucepan with enough milk to cover them. Just before serving, add one
tablespoonful fresh butter, in which one teaspoonful flour has been
rubbed. Season with salt and pepper.--_Mrs. S. T._
_To Cook Asparagus._
Wash well, scrape, cut off the tough end, tie up in bunches and put in
boiling water with a spoonful of salt. Boil thirty minutes or till
tender. Lay it on slices of toast in a dish, pour melted butter over
it, and serve hot.--_Mrs. P. W._
TO BOIL BEETS.
Wash them. Do not break or cut the roots. Leave an inch of the tops,
so that the color and juice cannot escape. Boil hard for two hours.
When tender, slice them, sprinkling over them sugar, then butter and
salt to the taste. Sugar is the greatest improvement.--_Mrs. S. T._
TO BAKE ONIONS.
Boil six onions in water, or milk and water with a seasoning of pepper
and salt. When done enough to mash, take them off, mash them with
butter, grate bread crumbs over them and set them to bake. Or place
them whole in the baking dish with butter and bread crumbs.
TO COOK ONIONS.
Boil till tender, in milk and water. Pour melted butter over them, and
serve; or chop up and stew with a little milk, butter, and salt.
TO FRY ONIONS.
Wash and slice them. Chop fine, put in a frying-pan and cover with
water. Simmer till the water is dried up, then fry brown, with a
large slice of fat pork. Add pepper and salt.--_Mrs. S. T._
TO DRESS RAW ONIONS.
Slice and chop fine, and put in weak salt and water till just before
dinner. Then drain off and dress with half a teacup vinegar, two
tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two
tablespoonfuls white sugar, one tablespoonful salt.