MOTHER HUBBARD’S CUPBOARD:
RECIPES
COLLECTED BY
THE YOUNG LADIES’ SOCIETY,
First Baptist Church,
ROCHESTER, N. Y.
Fourth Edition.—Twentieth Thousand.
MAILED TO ANY ADDRESS ON RECEIPT OF FIFTY CENTS.
Entered according to Act of Congress, in the year 1880, by the Young
Ladies’ Society of the First Baptist Church, Rochester, N.Y., in the
Office of the Librarian of Congress, at Washington.
[Illustration]
SCRANTOM, WETMORE & CO.
Publishers,
ROCHESTER, N. Y.
1887.
COPYRIGHT, 1887,
SCRANTOM, WETMORE & CO.
INDEX.
PAGE.
SOUPS, 5
FISH, 8
SUNDRIES, 12
VEGETABLES, 19
BREAD, 25
PIES, 34
PLAIN AND FANCY DESSERTS, 39
CAKE, 53
PICKLES, CANNED FRUIT, &C., 68
SALADS, 76
BEVERAGES, 78
SWEETS, 80
MISCELLANEOUS 85
“MOTHER HUBBARD’S CUPBOARD.”
SOUPS.
BEEF SOUP.
Boil a soup bone the day before wanting it; skim the grease off next day,
and melt the jelly; add spices to taste, a little brandy, a small teacup
of butter rubbed in browned flour, a little vermicelli, and a grated
carrot.
Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.
WASHINGTON.
MACARONI or VERMICELLI SOUP.
Two small carrots, four onions, two turnips, two cloves, one tablespoon
salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or
uncooked meat. Put the soup bones in enough water to cover them; when
they boil, skim them and add the vegetables. Simmer three or four hours,
then strain through a colander and put back in the sauce-pan to reheat.
Boil one-half pound macaroni until quite tender, and place in the soup
tureen, and pour the soup over it—the last thing.
Vermicelli will only need to be soaked a short time—not boiled.
IDA SATTERLEE.
SPLIT PEAS SOUP.
One gallon of water, one quart peas soaked over night, one-quarter pound
salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly
two hours, or until the water is reduced one-half. Pour in a colander,
and press the peas through. Return to the kettle, and add one small head
celery, chopped fine, a little parsley and marjoram. Have three or four
slices of bread, fried brown in butter, cut up and put in the soup when
served.
MRS. M. K. W.
POTATO SOUP.
Boil in one quart of water a small slice salt pork, one or two onions,
six or eight good size potatoes, boiled, mashed fine and put with the
pork and onions. Boil half an hour, then add milk to make about as thick
as peas soup. Pepper and salt.
Just before taking up, add a small piece of butter; strain through a
colander.
MRS. M. K. WOODBURY.
TURTLE BEAN SOUP.
One pint black beans, soaked in cold water over night; add one gallon
water, one-half pound salt pork, one-half pound beef, one or two onions
and a grated carrot. Strain after boiling three or four hours, and add a
little wine, one lemon and one hard boiled egg, sliced, into the tureen.
Pour the soup over them.
WASHINGTON.
NOODLES.
Three eggs slightly beaten, two tablespoons of water, pinch of salt; add
flour to make a stiff dough; roll as thin as wafer, sprinkle over flour,
and roll into tight roll; cut into thin slices and let dry for an hour
before putting into soup.
TOMATO SOUP.
One can of tomatoes, one quart boiling water; strain, and add one
teaspoon soda, one pint milk, a little butter, pepper, and salt; let it
scald, not boil; add two rolled crackers.
SPICED SOUP.
Boil a shank bone of beef all day for a soup of four quarts; one can of
tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half
teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to
taste. Grated peel and juice of one lemon.
One teacup brown flour, moistened with water, pour into soup and boil
half an hour.
One-half dozen eggs, boiled hard; chop the whites, leaving the yolks
whole; add to soup when serving.
BLACK BEAN SOUP.
Three pounds soup bone, one quart black beans, soaked over night and
drained; one onion, chopped fine; juice of one lemon. Pepper, salt and
Worcestershire sauce to taste. Boil the soup bone, beans and onions
together six hours; strain and add seasoning. Slice lemon and put on top
when served.
MRS. WM. PITKIN.
MILK SOUP.
Four potatoes, two onions, two ounces of butter, one-quarter ounce of
salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil
slowly all the vegetables with two quarts of water several hours, then
strain through the colander, and add the milk and tapioca. Boil slowly
and stir constantly fifteen minutes, and it is ready to serve.
IDA SATTERLEE.
FISH.
TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH.
Clean the fish and let them lie a few minutes wrapped singly in a clean
dry towel; season with pepper and salt; roll in corn meal, and fry in
one-third butter and two-thirds lard; drain on a sieve, and serve hot.
BROILED WHITE FISH.
Wash the fish thoroughly in salt and water; spread it out flat on a wire
broiler; sprinkle with salt and set in a dripper in the oven; bake twenty
minutes, then brown over hot coals. Pour melted butter over and serve.
A medium sized fish is preferable.
ELLEN.
BAKED FISH.
A fish weighing from four to six pounds is a good size to bake. It should
be cooked whole to look well. Make a dressing of bread crumbs, butter,
salt and a little salt pork, chopped fine (parsley and onions, if you
please); mix this with one egg. Fill the body, sew it up, and lay in
large dripper; put across it some strips of salt pork to flavor it. Put a
pint of water and a little salt in the pan. Bake it an hour and a half.
Baste frequently. After taking up the fish, thicken the gravy and pour
over it.
CREAM GRAVY FOR BAKED FISH.
Have ready in sauce-pan one cup cream, diluted with a few spoonfuls hot
water; stir in carefully two tablespoons melted butter and a little
chopped parsley; heat this in a vessel filled with hot water. Pour in the
gravy from the dripping pan of fish. Boil thick.
SAUCE FOR FISH.
Two ounces butter, one-half cup vinegar, one teaspoon ground mustard, one
teaspoon salt, a little pepper; let this boil, then add one cup milk and
yolks of two eggs. Let this first boil, stirring all the time.
FISH CHOWDER.
Cut two or three slices of salt pork into dice pieces, fry to a crisp,
and turn the whole into your chowder kettle. Pare half a dozen medium
sized potatoes and cut them in two. Peel a small onion and chop it fine.
Put the potatoes into the kettle with part of the onion. Cut the fish
(which should be fresh cod or haddock) into convenient pieces and lay
over the potatoes; sprinkle over it the rest of the onion, season well
with salt and pepper, and add just enough water to come to the top of the
fish. Pour over the whole a quart can of tomatoes, cover closely, and
allow about as long to cook as it takes to boil potatoes; then add two
quarts of milk, and let it scald up again. Season with “Sauce Piquant” or
tomato catsup, and more salt and pepper if required.
While the chowder is cooking, break some sea-biscuit into a pan, pour
water over them, and set them where they will soften and keep hot. Dip
the chowder into the tureen and lay the crackers on the top.
MRS. WM. N. SAGE.
CLAM CHOWDER.
Twenty-five clams, one-half pound salt pork, chopped fine; six potatoes,
sliced thin; six onions sliced thin. Put the pork in kettle; after
cooking a short time, add the potatoes, onions and juice of clams. Cook
two and one-half hours, then add the clams.
Fifteen minutes before serving, add two quarts of milk.
MRS. J. M. PITKIN.
CLAM CHOWDER.
Forty-five clams “chopped”; one quart sliced potatoes, one-half pint
sliced onions. Cut a few slices salt pork, fry to a crisp, chop fine. Put
in kettle a little fat from the pork, a layer potatoes, clams onions, a
little pepper and salt; another layer of chopped pork, potatoes, etc.,
until all are in. Pour over all the juice of the clams. Cook three hours,
being careful not to burn.
Add a teacup of milk just before serving.
MRS. HORACE CANDEE.
CODFISH BALLS.
Put the fish in cold water, set on the back of the stove; when water gets
hot, pour off and put on cold again until the fish is fresh enough; then
pick it up. Boil potatoes and mash them; mix fish and potatoes together
while potatoes are hot, taking two-thirds potatoes and one-third fish.
Put in plenty of butter; make into balls, and fry in plenty of lard. Have
the lard hot before putting in bails.
A. M.
CREAM OYSTERS.
Fifty shell oysters, one quart sweet cream; butter, pepper and salt
to suit taste. Put the cream and oysters in separate kettles to heat,
the oysters in their own liquid, and let them come to a boil; when
sufficiently cooked, skim; then take them out of the liquid and put in
some dish to keep warm. Put the cream and liquid together. Season to
taste, and thicken with powdered cracker. When sufficiently thick, stir
in the oysters.
I. TEAL.
SCOLLOPED OYSTERS.
Put a layer of rolled crackers in bottom of pudding dish, layer of
oysters, drained; season with butter, pepper and salt; so on until the
dish is full, then pour over coffeecup of milk. Bake three quarters of an
hour.
OYSTER PIE.
One quart oysters, drained; pepper, salt and butter to taste. One quart
flour, two tablespoons lard, one teaspoon salt; mix with water for
pie-crust. Line the pie plate with the crust; fill with the oysters,
seasoned; put over a crust, and bake.
BELLE.
SCOLLOPED CLAMS.
Put stale bread in oven to dry; roll fine, then put in dish a layer of
crumbs, layer of clams, cut in small pieces; season with butter and
pepper; so on until dish is full. Pour over the clam juice; bake one-half
hour. Cracker crumbs may be used in the place of bread.
PICKLED OYSTERS.
One quart oysters, drain off the liquid; add one cup of vinegar, one cup
of water; let it boil, and skim off the top while boiling. One teaspoon
of white pepper, one-half teaspoon of allspice, one teaspoon of salt,
little stick cinnamon. Let the spices boil with the liquid; when cool
pour this over the oysters.
MRS. C. F. PAINE.
PICKLED OYSTERS.
Two gallons of large oysters, drain and rinse them; put one pint of the
oyster juice and one quart of vinegar over the fire, scald and skim
until clear; add one tablespoonful of whole pepper, one tablespoonful of
cloves, one teaspoonful of mace and one even tablespoonful of salt; scald
a minute, then throw in the oysters, and let them just come to a boil.
The oysters should be pickled the day before they are wanted, as they
grow tough after standing a few days in the vinegar.
MRS. W. N. S.
FRIED OYSTERS.
Take large sized oysters, drain and dry; dip in egg and bread or cracker
crumbs. Fry in hot butter or lard.
SUNDRIES.
HAM COOKED IN CIDER.
Put a pint of cider and a cup of brown sugar into enough water to cover
the ham; boil three hours, or until the skin will peel off easily. Remove
the skin, cover the ham with a crust of sugar, and bake in a slow oven
three hours.
Dissolve a cup of sugar in a pint of cider and baste the ham frequently
while baking. If the cider is very sweet, use less sugar.
MRS. W. N. SAGE.
STEWED BEEF.
Have a steak weighing two pounds, and an inch and a half thick. Put
two ounces of butter in a stew pan; when melted, put in the steak with
one-quarter pound of lean bacon, cut in small pieces. Place the stew pan
over the fire; turn the steak occasionally until a little brown, then
lay it off into a dish. Add one tablespoon of flour to the butter in the
pan, and continue stirring until brown; then again lay in the steak. Add
one pint of water, one glass sherry, a little pepper and salt; let simmer
slowly one hour. Skim off all the fat, and add twenty button onions;
simmer until onions are very tender; remove the steak to hot platter, and
pour the onions, sauce, etc., over.
MRS. K. WOODBURY.
MOCK TERRAPINS (Supper Dish).
Half a calf’s liver; season and fry brown; hash it, not very fine; dust
thickly with flour, a teaspoon of mixed mustard, as much cayenne pepper
as will lie on half a dime; two hard boiled eggs, chopped fine; a piece
of butter, size of an egg; a teacup of water. Let all boil a minute or
two, then serve.
Cold veal is also nice dressed in this way.
BEEF STEAK BALLS.
One and one-half pounds round steak, chopped fine; two eggs, one
tablespoon flour, two tablespoons milk; salt and pepper to taste. Drop in
spider and fry until done.
VEAL LOAF.
Three pounds of the nice part of a leg of veal, chopped fine; six
crackers rolled fine; two eggs, well beaten; a piece of butter, size of
an egg; one tablespoon of salt; one teaspoon of pepper, one-quarter of
a nutmeg. Work all well together; then make into a loaf, and put into a
dripping pan; cover with cracker crumbs and bits of butter. Have a little
water in the pan, and baste often until done.
MISS ELLA I. GOULD.
VEAL OMELETTE.
Two pounds veal, and one-quarter pound salt pork, chopped fine; one
teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs,
eight tablespoons cream. Mix crackers and meat; add the eggs and other
ingredients. Bake two hours, covered with a pan.
If you have not cream use six tablespoons of melted butter.
MISS JENNIE MORGAN.
BAKED OMELETTE.
Four or six eggs; beat whites separate; small teacup milk, piece butter,
size of a walnut; one tablespoon flour, a little salt. Beat yolks; add
butter, milk, flour and salt, lastly the beaten whites. Butter a dish
just the right size to hold it and bake in quick oven.
JENNIE MORGAN.
OMELETTE.
Soak a teacup of bread crumbs in a cup of sweet milk over night; three
eggs, beat yolks and whites separately; mix the yolks with the bread and
milk; stir in the whites, add a teaspoon of salt, and fry brown. This is
sufficient for six persons.
MRS. AMBROSE LANE.
SWEETBREADS.
Scald in salted water; remove the stringy parts; put in cold water five
or ten minutes; drain in towel; dip in egg and bread or cracker crumbs,
and fry in butter or boil them plain.
FROGS’ LEGS.
Fry in hot butter or lard.
SOFT SHELL CRABS.
Fry in butter or lard.
BONED CHICKEN.
Boil a chicken in as little water as possible until the meat will fall
from the bones; remove all of the skin, chop together the light and
dark parts; season with pepper and salt. Boil down the liquid in which
the chicken was boiled, then pour it on the meat; place in a tin, wrap
tightly in a cloth, press with a heavy weight for several hours. When
served cut in thin slices.
IDA SATTERLEE.
CHICKEN PIE.
Two chickens, jointed small; cook them tender; season with butter, salt
and pepper; thicken the gravy with flour. Make a crust as for soda
biscuit; line the sides of pie dish with crust, half an inch thick; fill
the dish with the chicken and gravy; cover with crust; bake half hour.
CHICKEN POT PIE.
Two large chickens, jointed and boiled in two quarts of water; add a few
slices of salt pork; season. When nearly cooked, add a crust made of one
quart flour, four teaspoons baking powder, one saltspoon salt; stir in a
stiff batter with water; drop into the kettle while boiling; cover close
and cook twenty-five minutes.
ELLEN.
SMOTHERED CHICKEN.
Open the chicken as for boiling; put into dripping-pan, with a little
water; season with butter, pepper and salt; cover with another pan
and cook until done; take off cover and brown them. Make a gravy in
dripping-pan of milk and browned flour; pour over chicken.
CHICKEN CROQUETTES.
The breast of two boiled chickens, chopped; one cup of soft bread, two
eggs, two spoons chopped parsley. Mix well together; pepper and salt
to taste. Roll six crackers; mix with one egg, well beaten. Make the
croquettes into pear shapes with your hands, put in wire basket, and boil
in lard.
STEWED MUSHROOMS.
Let them lie in salt and water an hour; cover with water and stew until
tender; season with butter, salt and pepper: cream, if you wish.
LOBSTER CROQUETTES.
One can of lobsters, chopped; one cup bread softened with water; two
eggs; pepper and salt to taste. Mix all together. Roll fine eight medium
sized crackers; one egg, beaten and mixed with the crumbs. Make the
lobster into round or pear-shaped balls, and roll in the cracker crumbs.
Fry in a spider with lard.
POTATO SALAD.
Chop two quarts of cold boiled potatoes; mix one teaspoon salt, one-half
teaspoon pepper, two tablespoons parsley, two tablespoons grated onion,
one gill vinegar, one-half gill oil or melted butter; pour over potatoes;
stand half an hour before serving.
STEWED CRANBERRIES.
Look them over carefully; wash and put them over the fire, more than
cover with water; cover the sauce pan, and stew until the skins are
tender, adding more water if necessary; add one pound of sugar to a pound
of berries. Let them simmer ten or twelve minutes; then set away in a
bowl or wide-mouthed crock.
WELSH RAREBIT.
Toast the bread; butter it, and spread with mustard; then melt the cheese
and spread over, and put together the same as sandwiches.
RICE CROQUETTES.
One cup boiled rice, one egg, well beaten; thicken with bread and cracker
crumbs; then roll in cracker crumbs, and fry in lard.
YORKSHIRE PUDDING.
Six large spoons flour, three eggs, saltspoon salt, milk enough to make
like soft custard; pour into shallow pan, in which there is a little beef
dripping.
STUFFING FOR TURKEY OR ROAST MEATS.
Mix stale bread crumbs or pounded cracker with butter, salt, pepper and
an egg; add summer savory or sage. If wished, oysters chopped may be
added. Mix thoroughly together, adding a little warm water for wetting,
if necessary.
OYSTER DRESSING.
Two tablespoons flour, two tablespoons butter; brown the butter and flour
in dripper; add water to make thin for gravy; boil: add one pint oysters,
chopped; pepper and salt to taste.
CAPER SAUCE.
Two tablespoons of butter, one tablespoon of flour; mix well; pour on
boiling water until it thickens; add one hard boiled egg, chopped fine,
and two tablespoons of capers.
MRS. A. W. MUDGE.
MINT SAUCE.
Mix one tablespoon of white sugar to half a teacup of good vinegar; add
mint, chopped fine; one-half teaspoon of salt. Serve with roast lamb or
mutton.
MRS. A. W. MUDGE.
GRAVY FOR ROAST MEATS.
After taking out the meat, pour off the fat; add water, season, and
thicken with flour.
DRAWN BUTTER OR EGG SAUCE.
Half a cup butter, two tablespoons flour; rubbed thoroughly together,
then stir into pint boiling water; little salt; parsley, if wished.
For egg sauce, add one or two eggs, boiled hard and chopped.
GRAVY FOR TURKEY.
Boil the giblets very tender; chop fine; then take liquor in which they
are boiled, thicken with flour; season with salt, pepper and a little
butter; add the giblets and drippings in which the turkey was roasted.
“ROLLED SANDWICHES.”
When the bread is ready to make into loaves, put one into a long bar tin;
let stand until light, then steam one hour. Make a dressing of ham, veal
and smoked tongue, chopped very fine and mixed with salad dressing. When
the bread is quite cold, cut into thin slices, spread with the chopped
meats and roll.
RAGOUT OF BEEF.
For six pounds of the round, take one-half dozen ripe tomatoes, or canned
tomatoes, and three onions, a few cloves, stick cinnamon, whole black
pepper, and salt; cut gashes in meat and fill with small pieces of salt
pork; put meat in dish or pan with other ingredients; over this pour one
cup water, one-half cup vinegar; cover tightly and bake slowly four or
five hours; when done, strain with gravy and thicken with flour.
LAMB COOKED WITH PEAS.
The breast of lamb and salt pork cut in medium pieces, put in stew pan
with water enough to cover; stew until tender; skim and add green peas;
when done, season with butter rolled in flour and pepper.
PRESSED CHICKEN.
Boil two chickens until dropping to pieces; pick meat off bones, taking
out all skin; season with salt and pepper; put in deep tin or mould;
take one-fourth box of gelatine, dissolved in a little warm water, add
to liquid left in kettle, and boil until it begins to thicken, then pour
over the chicken and set away to cool; cut in slices for table.
MRS. E. H. S.
HAM FOR SUPPER.
Chop boiled ham fine; season with mustard, pepper, beaten yolk of an egg,
and oil if desired.
VEGETABLES.
GENERAL DIRECTIONS.
_First._ Have them fresh as possible. Summer vegetables should be cooked
on the same day that they are gathered.
_Second._ Look them over and wash well, cutting out all decayed or unripe
parts.
_Third._ Lay them when peeled in cold water for some time before using.
_Fourth._ Always let the water boil before putting them in and continue
to boil until done.
TURNIPS—Should be peeled, and boil from forty minutes to an hour.
BEETS—Boil from one to two hours; then put in cold water, and slip the
skin off.
SPINACH—Boil twenty minutes.
PARSNIPS—Boil from twenty to thirty minutes.
ONIONS—Best boiled in two or three waters; adding milk the last time.
STRING BEANS—Should be boiled one hour.
SHELL BEANS—Require half an hour to an hour.
GREEN CORN—Boil twenty or thirty minutes.
GREEN PEAS—Should be boiled in as little water as possible; boil twenty
minutes.
ASPARAGUS—Same as peas; serve on toast with cream gravy.
WINTER SQUASH—Cut in pieces and boil twenty to forty minutes, in small
quantity of water; when done press the water out, mash smooth, and season
with butter, pepper and salt.
CABBAGE—Should be boiled from one-half hour to one hour in plenty of
water; salt while boiling.
POTATOES BOILED IN LARD.
Pare and slice thick eight or ten large potatoes. Half fill a good sized
kettle with lard or drippings. When boiling put in the potatoes; cook
until tender and brown; then take out with a skimmer into a colander to
drain off any grease. Sprinkle salt over them. Be sure and not fill the
kettle too full with potatoes, as it is better to cook at a time only
what the lard covers.
STIRRED FRIED POTATOES.
Put a tablespoon of lard into a kettle; pare and slice fine as many
potatoes as needed. When the lard is hot put in the potatoes and cover
closely; watch and stir frequently, to prevent burning. When nearly
cooked remove the cover and brown them; then stir in salt, pepper and a
heaping teaspoon of butter.
BAKED POTATOES.
Pare eight or ten potatoes, or as many as needed; bake in a quick oven
half an hour.
SARATOGA POTATOES.
Pare and slice the potatoes very thin with potato slicer; let them stand
in alum water for half an hour; wipe dry and fry in very hot lard a light
brown; salt while hot.
MRS. L. SUNDERLIN.
SARATOGA POTATOES.
Take white Peachblow potatoes; peel and slice very thin with potato
slicer; let them stand in cold salt and water for half an hour; dry them,
and fry in boiling hot lard, taking out as soon as they rattle against
the spoon; salt hot.
MRS. A. S. MANN.
SCOLLOPED POTATOES.
Use boiled potatoes; slice them thin; put in a pudding dish a layer of
potatoes, a thin layer of rolled crackers; sprinkle in pepper and salt
and three or four small pieces of butter; then add another layer of
potatoes, crackers, etc., until the dish is filled. Over all pour a cup
of cream or rich milk. Bake from one-half to three-quarters of an hour.
POTATO ROLLS.
Take five or six potatoes, boil and wash them; add salt, pepper and a
little milk. Beat three eggs light and mix with them. Make out into
little rolls, and cover with flour. Fry in hot lard.
MRS. IRA NORTHROP.
BROILED POTATOES.
Boil eight or ten large potatoes; when cold, slice them lengthways and
put on a toaster or fine wire broiler over a hot fire; when browned,
remove, salt, and pour melted butter over them.
FRIED TOMATOES.
Cut the tomatoes in slices without skinning; pepper and salt them; then
sprinkle a little flour over them and fry in butter until brown. Put them
on a hot platter and pour milk or cream into the butter and juice. When
boiling hot, pour over the tomatoes.
BAKED TOMATOES.
Skin the tomatoes, slice in small pieces; spread in bottom of a pudding
dish a thick layer; cover with a thin layer of bread crumbs, and sprinkle
salt, pepper and a few small pieces of butter over them; add layers of
tomatoes, &c., until the dish is filled—sprinkle over the top a layer of
fine rolled crackers. Bake one hour.
H. A.
BROILED TOMATOES.
Cut large tomatoes in two; crosswise; put on gridiron, cut surface down;
when well seared, turn, and put butter, salt and pepper on, and cook with
the skin-side down till done.
C. M.
SPICED TOMATOES.
To one pound of ripe tomatoes, peeled and sliced, add one-half pound
brown sugar, one-half pint vinegar, one teaspoon cinnamon, one teaspoon
allspice, one teaspoon cloves. Boil two hours.
BAKED CORN.
Grate one dozen ears sweet corn, one cup milk, small piece butter; salt,
and bake in pudding dish one hour.
CORN CAKES.
One pint grated corn, two eggs, one teaspoon melted butter, three
tablespoons sweet milk, two and one-half tablespoons Boston crackers,
rolled. Fry in spider.
MRS. W.
CORN OYSTERS.
Eight ears of sweet corn, grated; two cups of milk, three eggs, salt and
pepper; flour enough to make a batter. Put a tablespoon of butter into
a frying pan and drop the mixture into the hot butter—a spoonful in a
place; brown on both sides. Serve hot for breakfast or as a side dish for
dinner.
MRS. SAGE.
SUCCOTASH.
Ten ears green corn, one pint Lima beans; cut the corn from the cob, and
stew gently with the beans until tender. Use as little water as possible.
Season with butter, salt and pepper—milk, if you choose.
EGG PLANT.
Pare and cut in slices half an inch thick; sprinkle with salt; cover and
let stand for an hour. Rinse in clear cold water; wipe each slice dry;
dip first in beaten egg, then in rolled cracker or bread crumbs. Season
with pepper and salt, and fry brown in butter.
MRS. MILLER.
MACCARONI.
Three long sticks of maccaroni, broken in small pieces; soak in a pint of
milk two hours. Grate bread and dried cheese. Put a layer of maccaroni
in a pudding dish; add pepper, salt and butter; then sprinkle the bread
and cheese crumbs over it, and so continue until the dish is filled. Bake
until brown.
BELLE.
VEGETABLE OYSTERS.
One bunch of oysters; boil and mash. One pint sour milk, half a teaspoon
soda; flour to make a batter; add two eggs, beaten, and the oysters. Fry
in hot lard—drop in spoonfuls.
C. M.
MOCK OYSTERS.
Three grated parsnips, three eggs, one teaspoon salt, one teacup sweet
cream, butter half the size of an egg, three tablespoons flour. Fry as
pancakes.
MRS. M. K. W.
BAKED BEANS.
One quart beans, soaked over night; in the morning put them in a kettle
with cold water and boil ten minutes; change the water, and put with them
a small piece of salt pork. Let them boil until nearly tender, then take
them out of the kettle with a skimmer; put in a baking dish, with pork
in the centre; cut the rind in small squares; sprinkle over the top one
tablespoon of white sugar; bake three hours. If they bake dry, add the
bean broth.
MRS. ADELBERT MUDGE.
BREAD.
POTATO YEAST.
Three potatoes; boil and mash them in the morning; add one-quarter cup
sugar, one-half cup flour, a little salt; after stirring well, pour over
one-half pint boiling water; stir and add one-half pint cold water; stir
that, and add one-half cup yeast, and put it in a warm place. When it
is risen well and rounds up to the top of the dish, stir it down. Do so
several times during the day, and at night strain and put it in a jug.
Keep in a cool place. It will be good a week.
MRS. C. J. BALDWIN.
YEAST CAKES.
Boil one-half pound of hops in eight quarts of water until the liquid is
very strong; then put in fifteen or twenty large potatoes; let them boil
till they are thoroughly done; take them out; pare and mash them fine.
Put in the mashed potatoes a pint of flour, and strain your boiling hop
liquid on to the flour and potato, taking care that the flour is well
scalded. Add one pint of molasses, one tablespoonful of ginger and one
handful of salt; when the mixture is cool enough to put the hand in,
rub it through a colander to reduce it to a fine pulp. Add a sufficient
quantity of yeast to raise it, and let it stand in a large covered jar
until morning; then add another bowl of flour, and mix the cakes with
Indian meal. They must be hard enough to take up a quantity of dough in
the hand, pat it together and cut it into slices. Lay the cakes as you
cut them on plates or something that will not impart any taste to them.
The cakes must be turned once the first day, and after that twice a day
until they are thoroughly dry.
MRS. ORIN SAGE.
YEAST.
One handful hops, six large potatoes; boil together until well done, and
strain through a colander; add sufficient water to make two quarts, and
when boiling stir quickly into one quart of flour and a little salt. When
lukewarm add one cup of yeast.
ELLEN.
POTATO BREAD.
Three and one-half quarts sifted flour, one boiled potato, large; one
quart warm water, one teacup yeast, one even tablespoon salt. Mix at
night; put the flour in a large bowl; hollow a place in the centre for
the potato mashed, water and salt. Stir in flour enough to make a smooth
batter; add yeast; stir in the rest of the flour. Put the dough on the
floured board; knead fifteen minutes, using barely enough flour to
prevent sticking. Flour the bowl, lay the dough in it, cover, and leave
to rise. In the morning, divide in four parts; mould into loaves; when
light, prick, and bake in a moderate oven.
SALT RAISING BREAD.
Pour a pint of hot water in a two-quart pail or pitcher on one-half
tablespoon of salt; when the finger can be held in it, add one and
one-third pints of flour; mix well, and leave the pitcher in a kettle of
water, as warm as that used in mixing. Keep it at the same temperature
until the batter is nearly twice its original bulk (which will be in from
five to eight hours). It may be stirred once or twice during the rising.
Add to this a sponge made of one quart of hot water, two and one-half
quarts of flour—adding as much more as may be necessary to make a soft
dough; mix well, and leave in a warm place to rise. When light, mould
into loaves, keeping them as soft as possible; lay in buttered tins. When
light again, prick, and bake.
BREAD.
Five quarts flour, one tablespoon salt, two quarts lukewarm water, one
cup of yeast. Knead thoroughly, and leave in warm place all night. In the
morning make into five loaves, and when light bake one hour.
ELLEN.
BISCUIT.
Two quarts flour (full); one quart milk or water, one cup lard, one-half
cup yeast, one tablespoon sugar, salt. Melt the lard in half the milk (or
water); when it comes to a boil, pour on the flour, thoroughly scalding
the quantity it will wet; then put in the remaining milk, cold; add the
other ingredients; mould thoroughly, like bread, and let stand to rise
very light (which will take from five to six hours); then stir down,
and put where it will be cold. As fast as it rises, work it down, until
entirely cold; then mould it, and leave where it will be cold as possible
without freezing. This dough will keep a week, and when wanted can be
rolled, cut, and baked like soda biscuit—letting them stand to rise ten
minutes on the pans before baking.
MRS. A. A. MORGAN.
FRENCH ROLLS.
One pint of milk, scalded; put into it while hot half a cup of sugar
and one tablespoon of butter; when the milk is cool, add a little salt
and half a cup of yeast, or one compressed yeast cake; stir in flour to
make a stiff sponge, and when light mix as for bread. Let it rise until
light, punch it down with the hand, and let it rise again—repeat two or
three times; then turn the dough on to the moulding board, and pound with
the rolling-pin until thin enough to cut. Cut out with a tumbler, brush
the surface of each one with melted butter, and fold over. Let the rolls
rise on the tins; bake, and while warm brush over the surface with melted
butter to make the crust tender.
MRS. W. N. S.
PARKER HOUSE ROLLS.
One teacup home made yeast, a little salt, one tablespoon sugar, piece of
lard size of an egg, one pint milk, flour sufficient to mix. Put the milk
on the stove to scald with the lard in it. Prepare the flour with salt,
sugar and yeast. Then add the milk, not too hot. Knead thoroughly when
mixed at night; in the morning but very slight kneading is necessary.
Then roll out and cut with large biscuit cutter. Spread a little butter
on each roll and lap together. Let them rise very light, then bake in a
quick oven.
MRS. E. FOSTER HOYT.
PARKER HOUSE ROLLS.
One quart flour, one ounce lard, one-half pint milk, one-half gill yeast,
one-half tablespoon sugar, one-half teaspoon salt. In the evening put
the flour in a bowl; put the salt and lard in the milk, and warm until
the lard is melted. When the milk is lukewarm, add the yeast; mix well,
and pour into the centre of the flour. Do not stir it. Cover and leave
it in the cellar. In the morning work it thoroughly and let rise; two
hours before tea, roll it out two-thirds of an inch thick; cut with a
tin cutter four inches across. With a feather coat half of the top with
melted butter, and lap it nearly over the other half. Then draw them out
a little, to make them roll-shaped; lay them apart in buttered pans, and
when light bake.
MRS. MILLER.
RUSK.
Four eggs, two cups sugar, one cup butter, one pint milk, three-fourths
cup yeast. Beat eggs and sugar together, and mix all soft with flour. Let
them rise over night; mix again, and when light make into biscuit; put in
tins, and raise again before baking.
When taken from the oven, rub the top with sugar and cream.
MRS. WOODBURY.
TEA RUSK.
Three cups of flour, one cup of milk, three-fourths cup of sugar, two
heaping tablespoons of butter, melted; two eggs, three teaspoons baking
powder.
MRS. W. L. SAGE.
BROWN BREAD.
Three cups corn meal, two cups brown flour, one cup molasses, little
salt, one teaspoon saleratus, three and one-half cups warm water. Steam
two and one-half hours.
MRS. M. K. W.
RYE BREAD.
One pint rye meal, one pint Indian meal, one cup molasses, one teaspoon
saleratus, one teaspoon salt, two cups sour milk. Mix the rye, Indian,
salt and saleratus together; put in the molasses and mix with the milk.
Steam four hours.
MRS. WOODBURY.
BROWN BREAD.
One quart of sour milk, one-half cup of molasses, one-half cup of sugar,
two eggs, three tablespoons of melted butter, one teaspoon of soda. Mix
with brown flour as stiff as you can stir it with a spoon.
To make gems or puffs for breakfast, use a little less flour, and bake in
muffin rings or gem pans.
BOSTON BROWN BREAD.
One and one-half pints Indian meal, one and one-half pints rye meal, one
cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons
saleratus, one quart lukewarm water. Boil or bake five hours.
MRS. E. W. SAGE.
GRAHAM BREAD.
One bowl soft bread sponge, one-half cup brown sugar, three tablespoons
butter, very little soda. Dissolve in warm water; stir to a thick batter
with Graham flour; put in tins, and let rise until very light; then bake.
MRS. B. N. HURD.
CORN BREAD.
One quart Indian meal, one pint Graham flour, one pint sweet milk, one
pint of butter or sour milk, one-half teacup of molasses, one full
teaspoon of soda. Steam three hours.
MRS. EDWIN O. SAGE.
CORN BREAD.
One pint corn meal, one pint bread sponge, two-thirds cup molasses, one
teaspoon soda. Scald the meal; when cool add the sponge, molasses and
soda. Mix with Graham flour stiff as cake; put in tins, and when light
bake one hour.
SENECA POINT.
JOHNNY CAKE.
Two eggs, three cups butter-milk or sour milk, one-half cup lard,
one-half cup sugar, one cup flour, one teaspoon saleratus, one-half
teaspoon salt, three cups Indian meal.
MRS. H. E. B.
BAKING POWDER BISCUIT.
One quart flour, four teaspoons baking powder, a little salt—sifted
together; add a full teaspoon of butter and sufficient water to make soft
dough. Roll out, and cut in cakes an inch thick. Bake in quick oven.
ELLEN.
TEA PUFFS.
Two and one-quarter cups flour, three cups milk, three eggs—whites and
yolks beaten separately; three teaspoons melted butter, a little salt.
Bake in cups, in a hot oven.
MRS. GEO. DARLING.
INDIAN CORN MUFFINS.
Beat one egg thoroughly; put in a coffee-cup; add one tablespoon brown
sugar, one tablespoon thick cream or butter; fill with butter-milk
or sour milk, two handfuls corn meal, one small handful wheat flour,
one-half teaspoon soda—rubbed into the flour. Bake in muffin rings on a
griddle.
MRS. EDWIN PANCOST.
MUFFINS.
One cup of home-made yeast or half of a compressed yeast cake, one
pint of sweet milk, two eggs, two tablespoons of melted butter, two
tablespoons of sugar. Beat the butter, sugar and eggs well together;
then stir in the milk, slightly warmed, and thicken with flour to the
consistency of griddle cakes. When light, bake in muffin rings or on a
griddle.
Muffins should never be cut with a knife, but be pulled open with the
fingers.
If wanted for tea, the batter must be mixed immediately after breakfast.
MRS. S.
MUFFINS.
Three pints flour, one quart milk, two eggs, four teaspoons baking
powder, one teaspoon salt (one teaspoon butter, one teaspoon lard—melt
together). Bake in quick oven.
BREAKFAST PUFFS.
Four eggs, four cups milk, four cups flour. Beat milk, yolks of egg and
flour together; add the whites beaten stiff. Bake in quick oven, in gem
irons.
MRS. E. F. WILSON.
GEMS.
One pint warm water, one teaspoon salt, Graham flour enough to make stiff
batter. Have your irons and oven both hot.
GRAHAM PUFFS.
One quart of Graham flour, one pint of milk, one pint of water, two eggs,
a little salt. Bake in cups or gem pans.
HUCKLEBERRY CAKE.
One cup of sugar, one cup of milk, two and one-half cups of flour, one
egg, butter the size of an egg, two teaspoons of baking powder, one and
one-half cups of huckleberries. To be eaten hot with butter. This makes a
very delicate tea rusk by leaving out the huckleberries, and using only
half a cup of sugar.
MRS. SAGE.
SHORT CAKE.
Three teaspoons baking powder, sifted with one and one-half pints flour;
three tablespoons butter, rubbed into the flour; one-half cup sugar;
teaspoon salt; one egg, beaten with one pint milk. Bake in jelly tins.
Spread with butter, and put berries between layers.
MATTIE C. DAYFOOT.
DEMOCRATS.
One-half cup of sugar, one-quarter cup butter, one cup sweet milk, one
pint flour, three eggs, two and one-half teaspoons baking powder. Bake in
cups for tea.
MRS. J. M. P.
RICE GRIDDLE CAKES.
For a small quantity, say one quart bowl full, take one egg, two-thirds
of rice (cooked) to one-third flour; one teaspoon soda, two teaspoons
cream tartar, or three teaspoons baking powder; sweet milk enough to make
it the right consistency.
MRS. OREN SAGE.
WHEAT CAKES.
One pint sour milk, teaspoon soda, a little salt, two eggs, flour to make
a thin batter.
WAFFLES.
If you want your waffles for tea, take one quart warm milk after dinner;
put in two eggs, beaten; a small piece of butter; a small cup of yeast.
Mix with flour a little thicker than wheat pancakes. Set by warm stove
and they will be light for tea. Baked in waffle irons, greased.
MRS. J. H. HURD.
WAFFLES.
Three eggs, one quart sour milk, one teaspoon soda, a little salt, two
tablespoons melted butter. Beat the yolks thoroughly; stir in the milk,
butter and soda, lastly the whites, beaten stiff. Use flour to make
stiffer than pancakes. Bake in waffle irons. Serve with butter and sugar.
EGG TOAST.
For six persons, take two eggs, one-half cup milk, flour enough to make a
good stiff batter. Cut old bread in thin slices; dip into the batter, and
fry brown in butter. Serve hot.
MRS. L.
PIES.
PIE CRUST.
One-half cup lard, one-half cup butter, one quart sifted flour, one cup
cold water, a little salt. Rub the butter and lard _slightly_ into the
flour; wet it with the water, mixing it as little as possible.
This quantity will make two large or three small pies.
MRS. W. N. SAGE.
PIE CRUST GLAZE.
To prevent the juice from soaking the under crust, beat up the white of
an egg, and before filling the pie, brush over the crust with the beaten
egg. Brush over the top crust also, to give it a beautiful yellow brown.
CUSTARD PIE.
One pint of milk, three eggs, a little salt, three tablespoons of sugar.
Flavor with vanilla or nutmeg and essence of lemon. If the milk is
scalded, it will require but two eggs to a pint.
COCOANUT PIE.
Make a custard and add a small cup of cocoanut.
RICE PIE.
For two pies, take two tablespoons of rice; wash and put it into a farina
boiler with a quart of milk; cook until perfectly soft. Let it cool;
add three eggs, well beaten, with three tablespoons of sugar and one of
butter; a little salt, cinnamon and a few stoned raisins. Bake with under
crust.
MRS. W. N. S.
CREAM PIE.
One pint of milk, scalded; two tablespoons of corn starch, three
tablespoons of sugar, yolks of two eggs. Wet the starch with a little
cold milk; beat the eggs and sugar until light, and stir the whole into
the scalding milk. Flavor with lemon or vanilla, and set aside to cool.
Line a plate with pie crust and bake; fill it with cream, and cover
it with frosting made of the whites of the eggs, beaten dry, with two
tablespoons of sugar. Bake a delicate brown.
MRS. EDWIN PANCOST.
CREAM PIE ELEGANTE.
For one pie, beat together one cup sugar, one-half cup corn starch, two
eggs. Stir into one pint hot milk; when well cooked and cool, flavor and
put between crusts which have been baked and are cold.
CRUST FOR PIE.
One pint flour, one-half teacup lard, one-quarter teacup ice water,
teaspoon salt. Bake upper and lower crusts in separate plates, and put
the cream between.
PLAIN APPLE PIE.
Line your plate with pastry; fill with sliced sour apples; cover with
crust without pressing down the outer edge. Bake light brown, and when
done remove the upper crust, and season with butter, sugar and spice to
taste.
LINCOLN PIE.
One pint stewed sour apples, sifted; butter size of an egg, two
tablespoons flour; grated rind and juice of a lemon; yolks of three eggs,
beaten. Sweeten to taste. Bake with lower crust, and when done spread a
meringue of the whites of three eggs, beaten with three tablespoons sugar
over the top, and brown in oven.
MRS. M. K. W.
PUMPKIN PIE.
One quart pumpkin, three pints milk, three or four eggs. Spice and
sweeten to taste. A little salt.
C. M.
PUMPKIN PIE.
One cup stewed pumpkin, one coffeecup milk, three eggs, piece of butter
size of a walnut, two teaspoons cinnamon, one teaspoon ginger, a little
salt and pepper. Sweeten with molasses.
MRS. SUGRU.
SQUASH PIE.
One full cup stewed squash, one scant cup sugar, one pint milk, two eggs,
two tablespoons melted butter, a little salt, ginger and cinnamon.
MRS. W. N. S.
PIE PLANT PIE.
Two cups pie plant, one tablespoon water, one-half cup sugar, a little
butter. Crust: one pint flour, one-half cup lard; pinch salt; water to
roll out.
PORK PIE.
Cover the dish with crust; put layer of apples, sliced thin; a layer of
pork (salt and raw), sliced very thin and in small pieces. Black pepper
and spices to taste. Sugar upper crust. Bake one hour and a half.
COCOANUT PIE.
One cup powdered sugar, one-half cup butter, four eggs, one cup grated
cocoanut, one quart milk. Put the cocoanut with the butter and sugar; add
the milk and eggs. Makes two pies.
BUFFALO.
COCOANUT PIE.
One cup sugar, one-half cup butter, one-half grated cocoanut, one
quart milk, four eggs, one teaspoon corn starch. Beat sugar and butter
together; add the eggs, then the cocoanut, lastly the milk. This will
make two pies.
MRS. HATTIE GILBERT.
A VERY RICH LEMON PIE.
One large lemon, one teaspoon of butter (heaping); one and one-half cups
of sugar, three eggs, one heaping teaspoon of flour, one-half glass of
brandy. Grate the yellow part of the rind and squeeze the juice of the
lemon; beat the butter and sugar to a cream with the yolks of the eggs;
then stir in the grated rind and juice, flour and brandy; lastly whip and
stir in the whites. Bake with an under crust.
LEMON PIE.
One cup sugar; yolks of three eggs, stirred to cream; add tablespoon
flour; grated rind and juice of two lemons; one coffeecup milk. Bake with
under crust. Make a meringue of whites of the eggs and three tablespoons
of sugar; spread over the top of pie. Set in oven and brown slightly.
E. I. G.
CHOCOLATE PIE.
One coffeecup milk, two tablespoons grated chocolate, three-fourths cup
sugar, yolks three eggs. Heat chocolate and milk together; add the sugar
and yolks together, beaten to cream. Flavor with vanilla. Bake with under
crust. Spread meringue of the whites over the top.
ELLA I. GOULD.
RICH MINCE PIES.
Four pounds of meat, two pounds of suet, eight pounds of apples, six
pounds of sugar, four and one-half pounds of raisins (stoned); one pint
of brandy; ten nutmegs; add cinnamon, cloves, salt and citron to your
taste. Wet with boiled cider. This quantity will make twenty-four pies on
the largest sized plates.
MINCE MEAT FOR PIES.
Four pounds of round of beef, seven pounds apples, five pounds raisins
(chopped or stoned); two pounds suet, seven pounds sugar, one pint
brandy, ten nutmegs, grated; cinnamon and cloves to taste; a little salt,
three-fourths pound citron, sliced fine. Boil beef until tender; when
cold chop fine, add the apples, chopped also, and the other ingredients.
This quantity makes a three gallon crock full.
MRS. A. S. LANE.
MINCE PIES. (Makes 17).
Boil one large or two small beef hearts; one and one-half pounds fine
chopped suet, six pints fine chopped sour apples, two pounds fine chopped
raisins, two pounds currants, one pound fine chopped citron, one quart
molasses, two pounds brown sugar, one quart brandy, two quarts cider, one
ounce allspice, one ounce cinnamon, three nutmegs. Chop the meat when
cold, add the other ingredients and cook one hour; let it stand two days
before making into pies, then if too rich add more apples.
MOCK MINCE PIE.
Two cups sugar, one small cup butter, one-half cup of molasses, two eggs,
one cup rolled crackers, one cup cold water, one cup wine, one-half cup
boiled cider, one cup chopped raisins, a little salt, cinnamon and cloves.
MRS. SAGE.
PLAIN AND FANCY DESSERTS.
GENERAL DIRECTIONS.
FLOUR—Should always be sifted just before you wish to use it.
CREAM OF TARTAR, OR BAKING POWDER—Should be thoroughly mixed with the
flour.
SODA—Should always be dissolved in the milk.
BUTTER AND SUGAR FOR CAKE—Should always be beaten to a cream.
EGGS—Beat the yolks until you can take up a spoon _full_; whip the whites
to a stiff froth and stir them into the cake with the flour the last
thing before putting the flour into the tins.
TO BOIL A PUDDING IN A BAG—Dip the bag (which should be made of thick
cotton or linen) in hot water, and rub the inside with flour before
putting in the pudding; when done, dip the bag in cold water and the
pudding will turn out easily. Always put a plate on the bottom of the
kettle to keep the pudding from burning.
TO STEAM A PUDDING—Put it into a tin pan or earthen dish, tie a cloth
over the top and set it into a steamer, cover the steamer closely; allow
a little longer time than you do for boiling.
MRS. W. N. SAGE.
WEIGHTS AND MEASURES.
Two cups of sifted flour weighs one pound.
One pint sifted flour weighs one pound.
One pint white sugar weighs one pound.
Two tablespoons of liquid one ounce.
Eight teaspoons of liquid one ounce.
One gill of liquid four ounces.
One pint of liquid sixteen ounces.
MRS. W. N. SAGE.
SUET PUDDING.
One cup suet or butter, one cup molasses, one bowl of raisins and
currants, one egg, one cup sweet milk, one teaspoon saleratus, dissolved
in milk; one-fourth teaspoon cloves, one-half nutmeg. Mix stiff with
flour and steam three hours.
SAUCE.
One cup butter and two cups sugar, beat to a cream; add three eggs beaten
very light; stir in two tablespoons boiling water. Flavor with wine,
brandy, or vanilla.
MRS. M. B. B.
PLUM PUDDING.
One pound raisins, stoned; one pound currants, three-fourths pound suet,
chopped fine; three eggs, one coffeecup sugar, one teaspoon soda, a
little nutmeg and salt; moisten with milk, and add flour to mix soft. Tie
in a bag, leaving room to swell, and boil from three to four hours. Serve
with sauce.
MRS. A. S. LANE.
ENGLISH PLUM PUDDING.
Two pounds suet, chopped; three pounds raisins, seeded; two pounds
currants, one-half pound citron, two pounds sugar, five eggs, one pint
milk, one-half pint brandy, two or three nutmegs, a little salt, flour to
make very stiff. Put in one or two bags, and boil in a large quantity of
water seven or eight hours. Serve with sauce.
MRS. A. S. LANE.
GRAHAM PUDDING.
One and one-half cups Graham flour, one-half cup molasses, one-fourth
cup melted butter, one-half cup sweet milk, one egg, even teaspoon soda,
little salt, one-half cup raisins, one-half cup currants, one teaspoon
cloves, one teaspoon cinnamon, one-fourth of a nutmeg. Steam two and
one-half hours. Serve with warm sauce.
MRS. WOODBURY.
SWEET POTATO PUDDING.