Three eggs,
One pint of green corn grated,
A little salt,
As much flour as will form a batter.
Beat the eggs, the yelks and whites separate. To the yelks of the eggs
add the corn, salt, milk, and flour enough to form a batter, beat
the whole very hard, then stir in the whites, and drop the batter, a
spoonful at a time, into hot lard, and fry them on both sides of a
light brown color.
CORN OYSTERS.
165. One pint of grated green corn,
Two eggs,
As much wheat flour as will make it adhere together.
Beat the eggs, mix them with the grated corn, and add enough flour to
form the whole into a paste. Fry them of a light brown in hot lard.
HOMINY.
166. One quart of hominy or broken corn to one pint of beans; pick and
wash them, and put them to soak with water enough just to cover them.
Let them soak all night; in the morning put all on to boil, with three
pounds of pickled pork, and more water to cover them. Boil it eight
hours. The pot will require filling up with hot water, whilst the
hominy is boiling. It requires no stirring.
SOUR KROUT
167. Six heads of cabbage,
Half a gill of salt.
Wash the cabbages nicely, line the tub with the outer leaves, and
sprinkle over a little of the salt. Cut the cabbages very fine, and put
in a layer of cabbage and a sprinkle of salt until the whole is in.
Each layer of cabbage must be well pounded down with a heavy pestle.
Cover the top with cabbage leaves and a little more salt. Spread over
the whole a clean cloth, and then a board to fit closely, with a weight
to press the cabbage down.
As soon as fermentation ceases, take off the board and cloth, wash them
well, and replace them. The sour krout will now be fit for use.
BOILED SOUR KROUT.
168. One quart of sour krout,
One pound of pickled pork.
Put on the sour krout to boil, wash the pork and put with it; at the
end of two hours take out the pork, but let the krout boil one hour
longer.
CAULIFLOWER.
169. Wash a fine cauliflower, put it in a net and boil it in just
enough water to cover it. The water must be salted to the taste.
When it is done drain it, put it in a vegetable dish, and pour drawn
butter over it.
COLD SLAW.
170. Cut a cabbage in half, and with a sharp knife shave it down very
finely.
Make a dressing of one egg, well beaten, half a gill of vinegar, salt
to taste, and a tea spoonful of butter. Beat the egg light, add to it
the vinegar, salt, and butter. As soon as the egg is thick, take it off
the fire, set it away to cool, then pour it over the cabbage, and mix
it well together.
Some prefer a little sugar in the egg and vinegar.
HOT SLAW.
171. Cut the cabbage in half, and shave it very finely. Put it into a
stew-pan, with a piece of butter, and salt to the taste; pour in just
enough water to prevent it from sticking to the pan. Cover it closely,
and let it stew, stir it frequently, and when it is quite tender, add a
little vinegar, and serve it hot.
FRENCH SLAW.
172. Shave the cabbage as for other slaw.
To one pint of the cut cabbage, have three eggs boiled hard, mash the
yelks with a spoon, and add gradually one wine glassful of oil, then
pour in one wine glass of vinegar, one tea spoonful of common mustard,
or a dessert spoonful of French mustard, salt and cayenne pepper to the
taste.
Pour the mixture over the cabbage, stir it well, and serve it.
MUSHROOMS.
173. Wash your mushrooms, cut off the end of the stalks, and peel them.
Put them in a stew-pan, without any water, and season with salt and
pepper. Add two ounces of butter rolled in two tea spoonsful of flour,
to every pint of mushrooms. Cover them closely, and let them simmer
slowly till they are soft.
SPINACH.
174. Wash it well through several waters, as it is apt to be gritty.
Put it into a pot without any water, let it cook slowly until it is
very soft. Then drain and mash it with a piece of butter, pepper and
salt to the taste. Put it in a vegetable dish, and strew over the top
eggs which have been boiled hard and finely chopped, or poached eggs.
SPINACH AS GREENS.
175. Spinach may be boiled with a piece of corned beef, or pickled
pork, and served as greens.
Cabbage may be boiled in the same manner, but meat has a very strong
taste when boiled with vegetables in this way.
DANDELION.
176. Pick and wash your dandelion and cut off the roots. Drain it, and
make a dressing of an egg, well beaten, a half a gill of vinegar, a tea
spoonful of butter, and salt to the taste. Mix the egg, vinegar, butter
and salt together, put the mixture over the fire, and as soon as it is
thick, take it off, and stand it away to get cold.
Drain your dandelion, pour the dressing over it and send it to the
table.
SQUASHES OR CYMLINS.
177. If they are old and tough peel them, but if they are young, and
the rind is tender, they are better cooked with the skin on.
The round squashes may be cooked whole, but the long ones must be cut
in two or three pieces, according to the size of the vessel they are to
be cooked in.
Stew them in as little water as possible, till they are soft. Take
them out, drain, and press them as dry as you can. Then put them in a
stew-pan, add butter, pepper and salt to the taste. Add some cream if
you have it.
Heat them very hot and serve them.
OCHRAS.
178. Wash them, cut them in half, season with pepper and salt; fry
them in butter till of a light brown. They must be fried slowly.
CARROTS.
179. Scrape and wash them. Boil them in a little water, with salt to
taste. When they are soft dish them, and pour over melted butter, or
drawn butter.
TURNIPS.
180. They should be boiled in as little water as possible. Season the
water with salt just to taste. When they begin to lose their sweetness,
late in the season, add a little sugar, which greatly improves their
flavor.
When soft, take them up and mash them with a little pepper, salt,
butter, and cream, if you have it.
CELERY DRESSED AS SLAW.
181. Cut the celery in pieces about a quarter of an inch long. Make
a dressing of the yelks of three eggs boiled hard, half a gill of
vinegar, half a gill of sweet oil, one tea spoonful of French mustard,
or half a tea spoonful of common mustard, with salt and cayenne pepper
to the taste. Pour this mixture over the celery, stir it well and send
it to the table.
It should be kept in cold water to make it crisp, until about fifteen
minutes before it is sent to the table, then drain it and pour the
dressing over.
CELERY STEWED WITH LAMB.
(_French fashion_.)
182. Take six neck chops, crack the bone of each across the middle, and
put them into a stew-pan. Cut up and wash two large heads of celery,
and mix with the meat; pepper and salt to the taste. Roll two ounces
of butter in a little flour and add to it, with half a gill of water.
Cover it closely, and let it simmer slowly till the celery is soft. If
the gravy stews away too much, add a little water, and if it should not
be quite thick enough, stir in a little flour mixed with cold water.
ASPARAGUS.
183. Scrape and wash your asparagus, put it in a net, boil it in just
enough water to cover it, with salt to the taste.
When it is done and perfectly soft, take it up, drain it, and pour over
it a rich drawn butter.
Toast is generally laid in the bottom of the dish and the asparagus put
on it, but some prefer it without the toast.
DUTCH SALAD.
184. Choose a head of fine cabbage lettuce, strip off the outer
leaves, cut it in half, and wash it well.
Fry a slice of ham; when it is done, take it out of the pan, and pour
in to the hot fat one beaten egg, and a wine glassful of vinegar, set
it on the fire, and as soon as it thickens take it off.
Cut the salad in small pieces, and pour the egg and vinegar over it
whilst it is lukewarm.
Lay the salad in a deep dish, cut the ham in pieces about an inch
square, and place on the top. Let it stand about five minutes, and send
it to the table.
CORN SALAD.
185. This may be dressed at the table with sugar and vinegar, or lemon
juice; or with eggs boiled hard, vinegar, mustard, sweet oil, salt and
pepper as directed for French slaw.
Scurvy grass and lettuce may be dressed in the same manner.
BOILED ONIONS.
186. Peel them, and boil them in equal parts of milk and water. When
they are tender, take them up, drain them, and add salt, pepper and
butter to the taste.
Do not put salt in the water they are boiled in, as that will curdle
the milk and cause a scum to settle on the onions.
FRIED CUCUMBERS.
187. Slice your cucumbers lengthwise, season them with pepper and salt,
flour and fry them in hot butter. They should be of a delicate brown
color when done.
LIMA BEANS.
188. Lima beans require from half an hour to three quarters to boil.
They should be boiled in as little water as possible to preserve
their flavor. As soon as they are soft take them out, drain them in a
colander and season with butter, pepper and salt; pour them in a pan to
be seasoned, as the butter would run through the colander.
Add salt to the water they are boiled in.
WINDSOR OR HORSE BEANS.
189. Shell the beans, put them in a pan, and pour boiling water over
them, cover them and let them stand where they will keep warm. In
fifteen minutes pour off the water and remove the thick brown skin
which gives them such a strong flavor when boiled with it on. Put them
in a stew-pan with very little water, and boil them till they are soft.
Drain them and season with butter, pepper and salt.
STRINGED BEANS.
190. Prepare the beans by cutting each end and stripping off the tough
fibre, commonly known as the string; cut each bean in three or four
pieces, and stew them in very little water, which has been salted, so
that when they are done the pan will be nearly dry. They require from
one to two hours to boil. When they are perfectly soft drain them in
a colander, then put them in a pan and season with butter, pepper and
salt to the taste. Serve them hot.
BOILED DRIED BEANS.
191. Put a piece of pickled pork in a pot with two quarts of water.
In another pot put one quart of dried beans, which must have been
carefully picked and washed. As soon as the beans begin to boil take
them out, put them in a colander to drain, then put them in with the
meat and just cover the whole with water. Boil them till they are quite
soft and send them to the table.
GREEN PEAS.
192. These should be boiled in very little water, with a tea spoonful
of salt to a pint of water, and if the peas are not very sweet add a
little sugar. When they are young fifteen minutes is sufficient to boil
them. Drain them and add butter, pepper and salt to the taste.
SALSIFY OR OYSTER-PLANT, No. 1.
193. Scrape the roots, wash and boil them in water with a little salt.
When they are soft take them up, drain them and season to the taste
with pepper, and more salt if necessary. For ten roots pour over half
an ounce of melted butter.
SALSIFY OR OYSTER-PLANT, No. 2.
194. Boil the roots in water, with a little salt, until they are soft.
Take them up, mash them very fine, add pepper and salt to the taste.
Have ready some bread crumbs or grated cracker, and a couple of eggs
beaten. With a spoon dip out a portion of the salsify about as large as
an oyster, dip it in the egg, then in the cracker, and fry it in hot
lard. When of a light brown on both sides lay them on a dish and send
to the table. This is a breakfast dish.
SALSIFY OR OYSTER-PLANT, No. 3.
195. Wash the roots and scrape them clean; grate them and add a little
pepper and salt; beat two eggs, add a pint of milk, and stir in enough
flour to make a thick batter, also salt to the taste. Mix the salsify
with the batter, and have ready a pan with some hot lard, dip out a
spoonful of the batter and drop in the pan, then another close by the
first, and so on. Turn the fritters, and when they are of a light
brown on both sides they are done.
They resemble oyster fritters.
SALSIFY OR OYSTER-PLANT, No. 4.
196. Boil the roots till tender, mash them and season with salt to the
taste. Make a batter as directed in No. 3, mix the salsify with it, and
proceed as before.
SAUCES.
APPLE SAUCE.
197. Pare, core and slice your apples, put them in a kettle with water
enough to keep them from burning, cover them, and as soon as they are
soft mash them very fine. When they are nearly cold sweeten them to the
taste.
Quince sauce is made in the same manner.
LEMON SAUCE.
198. Half a pint of water,
Five ounces of nice _brown_ sugar,
Two ounces of butter,
Three tea spoonsful of flour,
The rind of a lemon grated, and some of the juice.
Mix the flour smoothly with a little cold water, and stir it into half
a pint of boiling water, let it boil one minute, then add the sugar,
the butter, and the grated rind of one lemon. Stir in as much of the
lemon juice as will make it an agreeable acid. Some prefer nutmeg and
vinegar to the lemon.
To be served hot.
YORKSHIRE SAUCE.
199. Three ounces of butter,
Five table spoonsful of powdered sugar,
Three drops of essence of lemon,
Nutmeg or cinnamon to the taste.
Beat the butter and sugar to a cream, and add the lemon and spice.
This sauce is eaten with baked puddings, fritters, &c. Some add a tea
spoonful of brandy.
NUN'S BUTTER.
200. Take equal portions of butter and sugar; beat them well together,
then add cinnamon and nutmeg to the taste.
DRIED PEACH SAUCE.
201. Pick your fruit, wash it through several waters; then pour as
much hot water on as will cover it, and let it stand all night. The
next morning put the fruit, and the water it was soaked in, into a
preserving kettle, and stew the peaches till they are very soft; when
done pass the fruit through a colander to make it perfectly smooth,
sweeten it to your taste, put it back in the stew-pan and let it boil
once. Stand it away to cool.
CRANBERRY SAUCE.
202. Pick and wash your cranberries, and add half a tea-cup of water to
a quart; stew them till they will mash, then add the sugar; let them
boil a few minutes, and pour them while warm into the dishes they are
to be served in.
WINE SAUCE.
203. Two gills of water,
Two table spoonsful of brown sugar,
Two small tea spoonsful of flour,
One ounce of butter,
One gill of wine.
Stir the sugar into the water, and as soon as it boils add the flour,
which should be mixed smoothly with a little cold water. Let it boil
one minute, then take it off the fire, and add the butter and wine. It
should be sent to the table warm. Add ground cinnamon to your taste.
RICH WINE SAUCE.
204. Half a pint of boiling water,
Five ounces of sugar,
Three ounces of butter,
Two gills of wine.
Mix the flour to a smooth paste with a little cold water, stir this
into the half pint of boiling water. Let it boil about one minute. Take
it off, and add the sugar, (brown is the best,) butter, and wine. Some
prefer a little nutmeg.
Serve it hot.
CREAM SAUCE.
205. Boil a pint of cream, sweetened very well with white sugar, and
flavored with grated lemon-peel, or vanilla.
Let it boil once, then take it off the fire and strain it.
Serve it hot or cold, according to the dishes it is to be eaten with.
VEGETABLE SAUCE.
206. Take equal quantities of ripe tomatoes and young ochras; chop the
ochras fine, skin the tomatoes, and slice an onion. Put all into a
stew-pan, with half an ounce of butter, salt and pepper to the taste.
Stew it very slowly. When the vegetables are tender serve it.
With cold meat this sauce is very good.
TOMATO MUSTARD.
207. Cut a peck of tomatoes in small pieces, boil them till tender.
Rub them through a sieve to extract the pulp, which put on and boil
until nearly dry. Then add one table spoonful of cayenne pepper, one
table spoonful of black pepper, one tea spoonful of cloves, two table
spoonsful of mustard seed, and two table spoonsful of salt. Boil the
whole a few moments, and when cold bottle it and cork it tightly.
If this should not be quite salt enough, a little more may be added
before it is boiled the last time.
Put a table spoonful of sweet oil on the top of each bottle before it
is corked, to exclude the air.
EGG SAUCE.
208. Boil half a pint of milk, and stir into it as much flour mixed
with cold water as will thicken it. Then take it off the fire, and beat
in gradually three ounces of butter; add a little salt. Boil two eggs
hard; chop them finely, and add them to the milk and butter.
This sauce is used for boiled chicken or fish.
DRAWN BUTTER.
209. Boil half a pint of milk, and stir into it as much wheat flour
mixed with cold milk, as will thicken it. Take it off the fire and beat
in gradually three ounces of butter. Add a little salt.
This is poured over asparagus and some other vegetables.
ONION SAUCE.
210. Peel the onions, put them on to boil in equal portions of milk and
water, but no salt, as it will curdle the milk. When soft, drain them
in a colander, put them in a pan, chop them up finely, and add butter,
pepper and salt to the taste. Onions for sauce ought to be white.
MINT SAUCE.
211. Choose some young mint, pick and wash it; chop it very fine, and
pour on enough vinegar to wet it. To every gill of vinegar allow two
gills of brown sugar.
The sugar should be dissolved in the vinegar, then poured on the mint.
MUSHROOM SAUCE.
212. Peel and wash a quart of mushrooms, put them in a stew-pan, with a
little salt, pepper, and two ounces of butter. Cover the stew-pan, and
simmer them slowly till they are tender. Mix smoothly one tea spoonful
of flour with a gill of cream, stir this into the mushrooms, let them
boil once, and serve them.
Mace, nutmeg, and cloves may be stewed with this sauce, if spices are
preferred.
PARSLEY SAUCE.
213. Make some drawn butter, (see No. 209,) and whilst it is warm stir
into it some parsley finely chopped.
CAPER SAUCE.
214. Make a half-pint of drawn butter, (see No. 209,) and into this
stir half a wine-glass of capers with two table spoonsful of vinegar.
HASLET SAUCE.
(_For roast Pig_.)
215. Put on the feet and liver of the pig with just enough water to
cover them, with a little salt. Let them stew slowly, when the feet are
tender take them up, cut them in two or three pieces, but do not take
out the bones; chop the liver, return it and the feet to the liquor
they were boiled in; set the stew-pan over the fire, add pepper, salt
and sweet-marjoram to the taste. Roll a piece of butter in flour, and
stir in to thicken the gravy, add two glasses of port wine and serve it
hot.
Any kind of spice may be added.
HORSE RADISH SAUCE.
216. Grate a stick of horse-radish, mix with it as much vinegar as will
cover it, and a tea spoonful of sugar, with a little salt.
This is generally eaten with roast beef or cold meat.
FRENCH TOMATO SAUCE.
217. Peel your tomatoes and cut them in small pieces. Make a dressing
for six tomatoes of a table spoonful of sweet oil, one table spoonful
of vinegar, half a tea spoonful of common mustard, or one tea spoonful
of French mustard, cayenne pepper and salt to the taste. Pour this
dressing over the tomatoes, stir them well and serve them.
Tomatoes may be dressed as cucumbers, and make a very good sauce for
cold meat.
OYSTER SAUCE.
218. Cut off the beards and boil them with the liquor with a bit of
mace and lemon peel. In the mean time throw the oysters in cold water
and then drain them; strain the spice from the liquor, put it into a
sauce-pan with the oysters, with two ounces of butter rolled in flour,
and a gill of rich milk or cream. Let it boil once, squeeze in a little
lemon juice, and serve it hot.
TOMATO SAUCE.
219. Wash a dozen tomatoes, cut them in pieces but do not skin them.
Put them in a stew-pan with salt, cayenne pepper, one tea spoonful of
whole allspice, half a dozen cloves, and four or five blades of mace.
Stew them slowly till they are soft, pass them through a sieve to
remove the skins and spice; put them back in the stew-pan, let them
boil five minutes, then add two ounces of butter rolled in half a tea
spoonful of flour, let it boil once, then serve it.
PICKLES.
Pickles should always be done in the very best cider or wine vinegar,
as the chemical preparations known by the name of vinegar soften the
pickles, besides being very injurious to the stomach.
Stone or glass jars are the best for keeping pickles, which should be
always completely covered with vinegar. When they are first put into
the jars they require attention for a day or two, to keep them filled
up, as the vinegar sinks in the jar, or is imbibed by the pickles.
PICKLED PEPPERS.
220. If you would prefer your peppers less pungent, cut an opening in
the top of the pepper, and take out half the seeds.
Lay them for two weeks in salt and water which will bear an egg. Be
careful to keep them covered with the brine. Put a board over them to
keep them under the salt and water, and take off the scum as it rises.
If they are not yellow at the end of two weeks, let them remain in the
brine a little longer.
When yellow take them out, wash them, and put them in a kettle with
cold water--cover the top with leaves--place them near the fire, let
them get hot, but do not permit them to simmer. When they are greened
in this manner, take them out, drain them, place them in your jars, and
pour cold spiced vinegar over them.
If you wish to stuff them, chop some cabbage very fine, season it
highly with mace, cinnamon, cloves, and mustard seed--stuff the peppers
with this preparation, and tie a thread round each one to keep the
stuffing in.
PICKLED MUSHROOMS, No. 1.
221. Choose button mushrooms; wipe them well with a clean cloth.
Sprinkle a little salt over them, and put them in a stew-pan, with some
pieces of mace and whole pepper corns. Simmer them slowly till all
the juice is out of them. Shake them frequently. Let them simmer very
gradually till all the liquor is dried up, but be careful not to let
the mushrooms get dry. When the juice has all evaporated, pour over
them as much cold vinegar as will cover them, let them get hot, and put
them in jars. When cold, cover them closely.
PICKLED MUSHROOMS, No. 2.
222. Select the _button_ mushrooms, that is, those which are not fully
blown. Cut off the ends of the stems, scrape them, peel the tops, and
wipe them on a clean cloth.
Put them into a stew-pan, with just enough water to prevent them from
sticking to the bottom of the pan. Shake them occasionally, to prevent
them from burning.
As soon as they are tender, pour over them some boiling vinegar,
seasoned with mace, cloves, whole grains of pepper, and salt.
When cool, bottle them, and seal the corks.
PICKLED ONIONS.
223. Choose small white onions, peel them, and throw a few at a time in
a pan of boiling salt and water; as soon as they look clear take them
out carefully, and place them on a sieve to dry; then put in more, and
so on, till all are cooked. When they are cold, put them in jars, and
pour spiced vinegar over them.
To each quart of the vinegar, put one table spoonful of whole allspice,
half a table spoonful of pepper grains, three or four small pieces of
mace, half a dozen cloves, and a table spoonful of mustard seed. Boil
all these spices in the vinegar, and pour it, boiling hot, over the
pickles.
PICKLED EGGS.
224. Boil some eggs hard; take off the shells, put them into a jar,
and cover them with cold vinegar.
CHOW CHOW.
225. Three cabbages,
Twenty-five peppers,
Half a pint of mustard seed,
Three sticks of horse-radish, chipped.
Cut the cabbages as for slaw; chop the peppers very fine. Put in a
jar a layer of cabbage, a very little salt, then a layer of peppers,
sprinkle over this some horse-radish and mustard seed, and so on, till
all is in, then fill up the jars with cold vinegar, in every quart of
which dissolve two ounces of sugar.
This is very good with hot or cold meat.
PICKLED WALNUTS.
226. Rub your walnuts well with a coarse towel, and lay them for two
weeks in salt and water strong enough to float an egg.
Drain them, and put them in your kettle, with fresh water enough to
cover them, and let them stand twelve hours, where they will keep hot,
but not boil.
To one hundred walnuts take one gallon of the best vinegar, one ounce
of pepper, one ounce of cloves, half an ounce of mace, half an ounce
of nutmeg, four ounces of ginger. Break the ginger and nutmegs in
pieces, bruise the pepper a little, and put the spices into the vinegar
just before it boils. Let it boil five minutes; pour it out, cover it
closely, and stand it away to get cold.
Place the walnuts in your jars, and strew over them about four ounces
of mustard seed, pounded and sifted, then pour the spiced vinegar over
and cover them closely.
PICKLED PEACHES.