Add a bunch of sweet herbs, white pepper and onions. When cooked, add
the yolks of six eggs, glass of white wine, chopped parsley, butter,
and tablespoonful of cream, all beaten together.
A GOOD ROAST TURKEY.
From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.
An ordinary turkey weighing eight to ten pounds requires at least two
hours for proper and thorough cooking. Prepare your fowl and rub dry
with a clean towel; then mix a little pepper and salt and rub both
inside and outside of the turkey before putting in the dressing. Grate
stale bread, about three cups; then add a small teaspoon of pepper and
the same amount of powdered sage or sweet marjoram, salt and a little
salt fat pork chopped very fine or a piece of butter the size of an
egg; use warm water to mix the whole to the consistency of thick
batter; beat an egg and stir into it the last thing; stuff the breast
with half of the dressing, then sew up with coarse white thread and
put the remaining dressing into the body and sew up. Take skewers of
wood or iron and pin the wings closely to the sides, then turn the
neck back and pin that firmly. One can use twine and tie them if they
haven't the skewers. Force the legs down and tie tightly to the body
before placing the turkey in the dripping pan with nearly a pint of
water. Have a brisk fire and baste the turkey at least every fifteen
minutes with these drippings. This frequent basting is of great
importance as it keeps in the juices and allows thorough cooking. Turn
the turkey two or three times during the cooking. During the last half
hour dredge with flour and butter freely. The crisp pasty look so
desirable and appetizing comes from this. Cook gizzard and liver in a
sauce pan on the stove until thoroughly tender, then chop very fine
and put them in the gravy to boil thoroughly in the dripping pan in
the gravy which is delicious, and to be served from a tureen.
DRESSING FOR TURKEY.
From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.
Bread crumbs and cold rice, equal quantities; season with pepper,
onion and salt to taste, mixing well with cup of butter and yolks of
three hard boiled eggs; dress the outside with circles of white hard
boiled eggs and sprigs of parsley or celery.
HOW TO COOK CHESTNUTS.
From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.
Two quarts of water to one quart of fresh chestnuts. If dried they
should be soaked several hours in cold water. Boil from three-
quarters to one hour. Abut five minutes before they are done add a
handful of salt. Peel and skin, serve hot, browned in butter, or cold
with salad dressing and equal parts of chopped celery. When parboiled
and skinned with salt and a little pepper it makes an excellent
dressing for turkeys.
GAME
WILD DUCK IN MARYLAND.
From MRS. WILLIAM REID, of Maryland, Lady Manager.
Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
After they are picked and thoroughly cleansed, roast them in a tin
kitchen before a hot fire or in a quick oven for twenty-one minutes.
They should be well browned on the outside, but the blood should run
when cut with a knife. Unless underdone the flavor of the duck is
destroyed. Fried hominy is generally served with wild duck; and fresh
celery. Currant jelly is sometimes used.
SNIPE AND WOODCOCK BROILED ON TOAST.
From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.
Prepare the birds with great care; place in baking tin and put in
oven. Pour into the tin enough water, boiling hot, to cover the bottom
of the tin or bake pan; cover the bake pan with another tin; keep them
closely covered and let them cook very steadily until tender, adding
from time to time enough boiling hot water to keep birds from burning,
or even _sticking_ to the tin. When very tender remove from the
oven and from the bake pan, carefully saving all the liquid in the
pan, which you set on top of the stove, which is the foundation and
the _flavor_ for your sauce or gravy which you make _in
this_ pan for your birds after they are broiled. Have in an earthen
dish some melted butter; dip the birds in the butter and then in
Indian or corn meal and put on the gridiron to brown and finish
cooking; keep them hot as possible until you serve. Arrange nicely
trimmed pieces of toasted bread on the heated platter, put on each
piece a bird, pour over and around the birds on the platter a sauce
which you make _in_ the bake pan in which your birds were semi-
cooked, and which you have kept on top of the range while your birds
were broiling. Pour into this pan of _liquid_ or "juice" one
teacup sweet cream, and thicken with one tablespoon butter, yolk of
one egg and two tablespoons of Indian meal; let it boil up once just
to thicken, and pour boiling hot onto the birds and toast on platter,
saving some to send in separate serving dish. If you prefer flour to
the corn meal to dip the birds in after the melted butter bath, use
flour also to thicken the sauce or gravy, which should be a brown
sauce or gravy and is generally brown enough if made in roasting pan.
A prize cook in Washington once confided to me that "a leetle last
year's spiced pickle syrup am luscious flavor for gravy of the wee
birds, robins, quail, snipe and them like." Alas! In the same moment
of flattering triumph for _me_, she added--triumphantly on
_her_ part also--"Lor, chile, I'se de only one libing dis day
dat knows nuff to use that same, sure!"
PRAIRIE CHICKEN.
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
Do not wash prairie chickens. Cover this breasts with very thin slices
of bacon, or rub them well with butter; roast them before a good fire,
basting them often with butter. Cook twenty minutes, salt and pepper
them, and serve on a hot dish as soon as cooked.
_Sauce for the above_--First roll a pint of dry bread crumbs and
pass half of them through a sieve. Put a small onion into a pint of
milk and when it boils remove the onion and thicken the milk with the
half pint of sifted crumbs; take from the fire and stir in a heaping
teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a
little butter in a sautée pan, and when hot throw in the half pint of
coarser crumbs which remained in the sieve; stir them over the fire
until they assume a light brown color, taking care that they do not
burn, and stir into them a pinch of cayenne pepper. For serving, pour
over the chicken, when helped, a spoonful of the white sauce and on
this place a spoonful of the crumbs.
VEGETABLES
VEGETABLE OYSTER.
From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.
_I regret that the long distance I am from home prevents me from
sending you many valuable recipes I would be glad to contribute to
your book. One, however, occurs to me that you may consider worthy a
place, and, I assure you, makes a very delicious dish.
Sincerely yours,_
While cooking vegetable oyster put in the kettle a small piece of
codfish. This adds very much to its flavor and delicacy and makes a
delicious dish out of what would otherwise be an almost tasteless
vegetable. The codfish should, of course, be removed before sending to
the table.
CAULIFLOWER WITH TARTAR SAUCE.
From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
Serve the cauliflower with one cup of drawn butter in which has been
stirred the juice of a lemon, and a half teaspoonful of French
mustard, mixed up well with the sauce.
SCALLOPED POTATOES.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-
President, Board of Lady Managers.
Slice six raw potatoes as thin as wafers. This can be done with a
sharp knife, although there is a little instrument for the purpose, to
be had at the house furnishing stores, which flutes prettily as well
as slices evenly. Lay in ice water a few minutes; then put a layer in
the bottom of a pudding dish, and over this sprinkle salt and pepper
and small bits of butter; then another layer of potatoes and so on
until the dish is full. Pour over this a pint of milk, stick bits of
butter thickly over it, cover the dish, set it in the oven, bake half
an hour. Remove the cover if not sufficiently brown.
ESCALLOPED SWEET POTATOES.
From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take large sweet potatoes; parboil them slightly and cut them in
transverse slices. Prepare a deep baking dish and cover the bottom
with a layer of slices; add a little butter, a very little sugar and
nutmeg. Strew over this a few bits of orange peel and add a little
juice of the orange. Fill the dish in like manner, finishing with fine
shred of orange peel. Bake until tender and you will have a dish to
satisfy an epicure.
POTATO PUFF. (A la Geneve)
From MRS. H. F. BROWN, of Minnesota, Lady Manager.
Whip mashed potatoes light and soft, with milk, butter and two raw
eggs; season with pepper and salt, and beat in a few spoonfuls of
powdered cheese. Pile upon a bake-dish and brown nicely. Serve in
dish.
POTATO CROQUETTES.
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Four large mealy potatoes, cold. Mash them; add two tablespoons of
fresh, melted butter, pinch of salt, a little pepper, one tablespoon
of cream. Whip it for about five minutes or until very smooth and
light. Make into forms, roll them in a beaten egg and bread crumbs.
Fry in boiling lard.
POTATOES--MASHED.
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Peel potatoes thin; put into boiling water with a little salt added.
Cook until tender; drain off the water and remove the cover a few
moments to dry the potatoes; turn into an earthen dish that has been
heated, and beat up with a wire heater or silver fork, moistening the
whole with cream; or, if not available, milk with a little butter will
answer; salt to taste and mold in any desired form when it is ready to
serve. A wooden masher in apt to make it heavy, while beating will
make it light and creamy.
BOSTON BAKED BEANS.
From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
Soak one quart of small, dry beans over night. Parboil in the morning
and place in earthen jar, with salt and pepper to taste. Add one-half
teaspoon soda and two tablespoons of molasses; also a small piece of
salt pork. Cover with water and bake eight hours, adding boiling water
as needed.
LIMA BEANS
From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.
Soak beans over night; cook one hour in water, leaving very little
water when done. Just before serving season with pepper, salt, cream
and butter and heat thoroughly.
BAKED TOMATOES.
From MRS. GOVERNOR RICKARDS, of Montana, President State Board and
Lady Manager.
Select large-sized, smooth and round tomatoes. Cut from the stem end a
slice and lay aside. Scoop all the inside of tomato out, being careful
not to break through; add half as much cracker or bread crumbs; season
highly with salt and pepper; add plenty of butter, a dash or two of
cayenne; put on the stove and cook for ten minutes. Now fill the
hollow tomatoes with this dressing; when full, add four or six whole
cloves, putting them on top of the dressing; either pile up high or
make level and put on the sliced top. Place tomatoes in a large baking
pan, with a little hot water to prevent sticking. Bake fifteen
minutes.
BAKED TOMATOES.
From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.
Select smooth, medium-sized tomatoes; make a small aperture at the
stalk end; remove the pulp and seeds with a spoon and put into a sieve
to drain. Chop equal parts of cold chicken and veal and one green
pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of
butter, pepper, salt, sage and a suspicion of onion; mix well
together; moisten with some of the juice; fill the tomatoes; bake half
an hour in a moderate oven. Serve each tomato on a lettuce leaf. This
makes a pretty as well as a savory entrée.
STEWED TOMATOES.
From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.
Take one quart of firm ripe tomatoes; stew one hour and a half over an
even fire and stir frequently to prevent scorching; then add half a
cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch
of cayenne pepper, a heaping tablespoonful of good butter and half a
cup of sweet cream. Boil together twenty minutes and serve hot.
BEETS.
From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
Boil until perfectly done; then pour melted butter, salt and pepper
over and serve hot.
PARSNIPS--STEWED.
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pint hot water and a tablespoon butter; add the
parsnips, season with salt and pepper, cover closely and stew until
the water is cooked away, stirring occasionally to prevent burning.
When done the parsnips will be of a creamy, light brown color.
STUFFED GREEN PEPPERS.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Cut off the small end of the pepper; make a slit down the side; remove
all the seeds. Mince fine cold chicken, veal or shrimps, and add a
little stale bread soaked in water and well squeezed to dry it; one-
half teaspoonful minced onion; a little minced parsley, pepper, salt
and one tablespoonful butter. Put a large tablespoonful of butter in a
spider and heat the dressing for the peppers in it for a few minutes;
then stuff them, tie on the tops and the sides together also. In a
sauce pan put a heaping tablespoonful of butter; when hot add one-half
tablespoonful of flour, which brown in the butter; add a little onion
minced fine and a cup of water; put in the peppers, cover closely and
let them simmer slowly until tender; when done, add one tablespoonful
of butter, pepper and salt to taste.
CORN OYSTERS.
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One teacup milk, three eggs, one pint green corn grated very fine, a
little salt and as much flour as will make a slightly stiff batter;
beat the eggs, the yolks and whites separately. To the yolks of the
eggs add the milk, corn, salt and flour; beat the whole very hard,
then stir in the whites of the eggs and the oysters; after having
dredged them in a portion of the grated corn, drop this batter, a
spoonful at a time, into hot lard and fry until done.
FRIED EGG PLANT.
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Pare the egg plant and cut in very thin slices; sprinkle each slice
with salt and pepper; pile them evenly; put a tin plate over them and
on this stand a flatiron to press out the juice. Let stand one hour.
Beat an egg lightly and add to it a tablespoonful of boiling water;
dip each slice first in this and then in bread crumbs. Put three
tablespoonfuls of lard into a frying pan; when hot sauté the slices, a
few at a time; brown one side then turn and brown the other. As the
fat is consumed add more, waiting each time for it to heat before
putting in the egg plant. Drain on brown paper and serve very hot.
Tomato catsup should be served with it. (_Mrs. Rohrer's Cook
Book._)
MACARONI--GOOD.
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Five tablespoons of grated cheese, one of flour, one of butter, one
egg, one-half cup of cream, salt and pepper; put over the fire and
stir until the cheese is dissolved. Boil one-fourth package of
macaroni in suited water about fifteen minutes, drain, cover with milk
and boil again. Stir all together and bake until brown.
RICE AS A VEGETABLE.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
Wash and pick thoroughly one quart of rice; put in pot containing two
quarts of boiling water; salt to taste; let the rice boil for fifteen
minutes; then pour off all the water that has not been absorbed by the
rice and place the pot on back of stove to steam; stir occasionally
until grains of rice separate.
CRANBERRIES.
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
After removing all soft berries, wash thoroughly; place for about two
minutes in scalding water, remove, and to every pound of fruit add
three-quarters of a pound of granulated sugar and a half pint of
water; stew together over a moderate but steady fire. Be careful to
_cover_ and _not stir_ the fruit, but shake the vessel. If
attention to these particulars be given the berries will retain their
shape to quite an extent, which materially adds to their appearance on
the table. Boil from five to seven minutes; remove from the fire; turn
into a deep dish, and set aside to cool. If strained sauce be
preferred, one and a half pounds of fruit should be stewed in one pint
of water for ten or fifteen minutes or until quite soft; then strain
through a colander or fine wire sieve; add three quarters of a pound
of sugar and return to the fire and boil three minutes, stirring
constantly; set away to cool, when it will be ready for use.
EGGS
PLAIN OMELET WITH EIGHT EGGS.
From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.
Beat separately and very lightly the whites and yolks of eight eggs.
To one tablespoon of flour add one-half teaspoon of baking powder and
one-half cup of sweet milk. Add the beaten yolks and lastly the beaten
whites of the eggs. Have ready a hot frying pan, with a generous
amount of melted butter, into which pour, a cupful at a time, the
mixture. As soon as it _sets_, lift carefully the one half over
upon the other, and when done remove to a hot plate and serve
immediately. This omelet is exceedingly light and is sufficient for
four or five persons.
GREEN CORN OMELET.
From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Grate twelve ears of boiled corn. Beat five eggs until light and stir
into the corn; season with pepper and salt, and one tablespoon butter;
fry until brown. If fried in small cakes with a little flour and milk
stirred in to make a batter, it will be found excellent.
OMELET WITH HAM.
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have a teacupful of very finely minced ham prepared for use as soon as
the eggs are ready. Beat the whites of eight eggs separately and have
the yolks beaten the same length of time as the whites. We always put
the eggs in the refrigerator over night if the omelet is to be used
for breakfast, for the eggs will beat much better if thoroughly cold.
We use the same amount of flour and milk as of ham, but moisten the
flour with milk until it is of the consistency of cream, pouring in
the milk and flour with the yolks of the eggs. Add lastly the whites,
beaten stiff, alternating with the finely minced ham and whites, until
all are combined. Do not stir around in one direction, but lift the
yellow mixture up through and into the white. Get it into the oven as
soon as possible, which must be blazing hot. If baked in a bread tin
it will usually rise to double the amount. If you prefer baking on the
top of a stove, have your frying pan hot, with plenty of butter, and
turn the omelet as soon as the edges are cooked. Great care must be
taken not to have the pan keep too hot after the cooking begins, for
nothing burns so quickly as egg, and if scorched the delicate flavor
is lost. Plain flour can be used with the proper proportions of baking
powder.
Omelet must be eaten directly after it comes from the fire to be
tasted at its best. A little chopped parsley may be added as a
flavoring, but it need not he chopped so finely as the ham.
OMELET--PLAIN.
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
Four eggs, well beaten; four tablespoons milk; two tablespoons melted
butter. Bake in a quick oven, in buttered round jelly tins, and when
browned, turn half over and send to the table hot.
STUFFED EGGS.
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Boil twelve eggs for twenty minutes; cut in halves; take out the yolks
and mash to a paste, adding one onion chopped fine, butter size of an
egg, one-half cup of milk, a little chopped parsley, with salt and
pepper to taste. Mix well; roll this paste into balls and refill the
empty halves, joining the cut eggs together again with the white of a
raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and
brown in boiling lard, same as crullers. Drain well and serve on toast
or lettuce leaves.
DEVILED EGGS FOR LUNCHEON OR PICNICS.
From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
Boil any number of eggs very hard, turning over carefully in the water
several times to prevent their being unevenly cooked; put into cold
water a few moments and then take off shells; cut in halves carefully
and take out the yolks; mash these fine with a silver spoon (use a
_silver_ knife for cutting and filling) and add to them as much
good mayonnaise dressing as may be required to make a smooth paste
with which fill the empty halves; put them evenly together, fasten
with toothpicks, and wrap each egg in white tissue paper and put in
the ice chest until ready to serve.
ESCALLOPED EGGS.
From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at-
Large.
Escalloped eggs makes a savory dish and this is how to prepare them:
Put half a dozen eggs into a sauce pan of boiling water and keep the
pan where it will be hot for half an hour, but not where the water
will boil. At the end of the prescribed time lay the eggs in cold
water for five minutes, and then remove the shells. Cut the whites
into thin slices and rub the yolks through a coarse sieve. Mix both
parts lightly, and after putting the mixture into an escallop dish
pour over it a sauce made as follows: Put two tablespoonfuls of butter
into a frying pan, and when it has been melted add a heaping
tablespoonful of flour. Stir until the mixture is smooth and frothy,
then gradually add a pint of cold milk. Boil up once and season with
salt and pepper. After pouring the sauce over the eggs spread a large
cupful of grated bread crumbs on top of the dish and cook for fifteen
minutes in a hot oven. If care be taken to prevent the eggs from
boiling at any time during the thirty minutes the dish will be
delicate and digestible.
HOW TO TAKE EGG.
From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have never seen this recipe for preparing an egg for invalids or
convalescents, so I venture to add it on account of its excellence.
Some people dislike the taste of raw egg, and would find it palatable
in other ways than beaten up with wine, or taken in a glass of
sweetened milk. Prepare a cup of coffee to the taste, with cream and
sugar, keeping it very hot until ready for the egg, which must be
beaten thoroughly in another cup, and the prepared coffee added by
degrees to the egg; drink it hot, and you will never want to take
coffee again without the addition of egg.
SALAD
LOBSTER SALAD.
From MRS. CHARLES PRICE, of North Carolina, Third Vice President,
Board of Lady Managers.
Lobsters are done when they assume a red color, which will only
require a few minutes hard boiling. Remove the skin and bones, pick to
pieces with a fork, marinate them, _i.e._, place in a dish and
season with salt, pepper and a little oil, plenty of vinegar and a
little onion cut up; then cover and let stand two or three hours. Cut
up hard boiled eggs for a border, line the bottom of the dish with
lettuce leaves, place the lobster on the dish in a ring. Mayonnaise
can be used if desired, but the lobster is excellent without it.
CHICKEN SALAD.
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two
beets (boiled). Dressing made according to the following recipe: One
teaspoonful mixed mustard; one-half teaspoonful sugar; four
tablespoonfuls salad oil; four tablespoonfuls milk; two
tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop
by drop, to the mustard and sugar, mixing carefully; next add milk
and vinegar _very gradually_, lest the sauce curdle, and the
seasoning. Place the shredded chicken on a bed of lettuce, and pour
the dressing over it. Around the edge arrange rings of hard boiled
eggs, sliced cucumber and beet root.
SOUTHERN CHICKEN SALAD. SPLENDID--TRY IT ONCE.
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.