buttermilk, 3 well-beaten eggs, a little salt and a small teaspoon
soda. Bake in a slow oven, allowing ample time for the meal to swell
after being put into oven before browning.
RYE AND INDIAN BREAD.
A VERY OLD RECEIPT.
MRS. JACOB BATCHELLER--NEW ENGLAND--1770.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
One cup of sugar house molasses, 1 cup of sour milk, 1 cup of boiling
water poured on, 1 cup of corn meal, 1 cup of graham flour, 1 cup of
rye, ½ cup white wheat flour, 1½ teaspoon soda, pinch of salt. Steam
for three hours and bake 1 hour in oven.
BEATEN BISCUIT.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
This receipt has been used for several generations in a Montgomery,
Alabama, family. The biscuits were formerly beaten on a heavy block cut
from a large tree, but of late a biscuit machine has been used, and is
very satisfactory.
One qt. flour, 1 cup milk, a pinch of soda size of a small pea, 1
kitchen-spoon lard. Sift soda and salt in flour thoroughly, rub lard
in flour until it is like corn meal. Then add milk and mix well. Roll
through a biscuit machine for ½ hour, or beat 100 strokes on a block
with a heavy pestle. Cut the size of a gentleman’s watch and bake in
moderate oven.
SOUFLE BISCUIT.
Rub 4 oz. of butter into a qt. of flour. Make into a paste with milk,
knead it well, roll it as thin as paper and bake it to look white.
DROP BISCUITS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
One pt. sour milk, 1 pt. sugar, little soda and salt. Stir with enough
flour to make a thick batter, pour into pans and bake. Break instead of
cutting.
SWEET ROLLS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Take 1 pt. of milk, a little more than a half a yeast cake, make a
batter with flour and let it stand as long as it will rise. Take 6 oz.
white sugar, two-thirds cup melted butter and mix with a ½ pt. warm
milk, not quite a ½ teaspoon of soda, some flour, and mix all together,
the same as other dough; roll after mixing and let it rise again, then
roll out, cut in biscuit form and let rise ¾ an hour.
VIRGINIA SOUR MILK BATTER BREAD.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
Scald ½ pint corn meal. When cool beat it into ½ pint of clabber with 1
tablespoonful of melted butter, 1 tablespoonful of flour, 1 teaspoonful
of salt; beat well, then add another ½ pint of clabber. Beat well.
Dissolve ½ teaspoonful of soda in ½ cup of clabber and beat that into
the mixture and beat the whole _well_. Put in a well-buttered
pudding dish and bake ½ hour in quick oven. The bread is done when a
broom straw inserted in it comes out without any of the batter adhering
to it. This is the real Virginia batter bread.
KENTUCKY SALT RISING BREAD.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
One cup sweet milk scalded; to this add a pinch of salt and enough corn
meal to make a batter; put this in a warm place over night to sour. In
the morning put in this 1 pint of warm water, then add enough flour to
make a batter and set in a warm place to rise; this will take about two
hours.
To 3 sifters of flour add 1 teaspoonful of salt, 1 tablespoonful of
lard, and ½ cup yeast; work up into a sponge, adding lukewarm water;
set this to rise, which will take about three hours. When it has risen,
bake in a slow oven for about 40 or 50 minutes.
VIRGINIA BATTY CAKES.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two cups of sifted flour, 1 of corn meal, 3 eggs beaten separately,
made into a batter with buttermilk, or some milk in which a teaspoon
of soda has been thoroughly dissolved. Pour upon greased griddle from
a spoon, and allow the cakes to have the thickness of good buckwheat
cakes.
SALLY LUNN.
MRS. W. H. PULSIFER, ST. LOUIS, MO.
Two eggs, ½ cup sugar, a piece of butter the size of an egg, a coffee
cup of sweet milk, 1 tablespoonful of baking powder, flour enough to
make a thick batter. Use a high cake pan well greased, and bake in
quick oven. Serve hot.
MUFFINS.
_Contributed by Mrs. Edward Jacquelin Smith, Fredericksburg, Va._
One pint of flour, not quite ½ pint of cream, spoonful of melted
butter, 2 eggs beaten and 2 tablespoons of yeast. Mix all well together
and set to rise in a warm place. When well risen, stir down, grease
your muffin cups, half fill each and set to rise again. When risen bake
quickly.
LAPLAND CAKES.
MRS. CHARLES MASON, “ALTO,” KING GEORGE COUNTY, VIRGINIA.
A GREAT-GREAT-GRANDDAUGHTER OF THOMAS JEFFERSON.
_Contributed by her Daughter, Mrs. Edward Jacquelin Smith,
Fredericksburg, Va._
Three eggs beaten very light and stirred in a pint of cream, then mix
in 1 pint of flour, beating until perfectly smooth. Grease your shapes,
pour in the batter and bake very quickly.
DUTCH TOAST.
MRS. W. H. PULSIFER, ST. LOUIS, MO.
One pt. of milk and 2 eggs, sweeten and add a little nutmeg. Cut in
thin slices baker’s bread, dip in the custard and fry brown. Serve hot,
and dust either powdered sugar or cinnamon over.
CORN BREAD.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
To 4 eggs, 1 qt. of milk half sweet and half sour, butter the size of
a walnut, and sufficient corn meal to make it the consistency of pound
cake batter. A small teaspoon of soda dissolved in a little warm water,
a little salt and a small quantity of brown sugar. Beat it well and
bake in a quick oven in small earthen pans.
INDIAN AND FLOUR BISCUITS.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Take ½ pt. Indian meal, and pour boiling water on enough to moisten,
then stir in two-thirds cup of molasses and a little salt. Let it stand
until cool. Then stir in two-thirds cup of yeast and flour enough to
mix with hands. Let it stand until it has risen.
RICE OR HOMINY BREAD.
FROM AN OLD PLANTATION NEAR CHARLESTON, S. C.
_Contributed by Miss Caroline Sinkler, Philadelphia, Pa._
Two cups of cold rice or hominy, softened with hot water, beat in 3
eggs light and add 1 cup sweet milk, 1 cup of flour, 1 spoonful butter.
Bake in a buttered pan, and turn out when done. Serve with butter
spread over it.
THIN CORN CAKES.
PHILADELPHIA, PA.
One cup of Indian meal, 1 cup of boiling water, 1 large tablespoon of
butter, salt spoon of salt. Beat well 8 or 10 minutes, spread on tin
sheets, and bake a rich brown.
EGGS.
SCRAMBLED EGGS.
_Contributed by Mr. Francis Rawle, Philadelphia, Pa._
Use only a silver chafing dish, and stir with a silver spoon. Let the
eggs be broken in the chafing dish, but do not beat or stir them until
they begin to get warm. Respect their integrity until the last. Do not
put any butter in the dish until eggs have become heated. Use only
best butter, one tablespoonful. Pepper and salt can be added at the
beginning, or with the butter.
FRICASSEED EGGS AND ONIONS.
GODERICH, LAKE HURON.
_Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia._
Slice 6 hard boiled eggs. Cut a large onion (mild) in thin slices. Put
them in a frying pan with 3 tablespoonsful of butter, and stir until
delicately brown. Add 2 tablespoonsful flour; pepper, salt, and nutmeg
if desired; cup rich milk. Stir and boil in a few minutes. Now add egg
and set saucepan over hot water until eggs are reheated. Serve.
A LARGE OMELET.
FOR MRS. BURD, FROM HER AFFECTIONATE ELIZA POWEL,
OCTOBER 13, 1810.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Beat 12 eggs, yolks and whites, to a froth, add 2 middling sized
onions, handful of fresh parsley, chop very fine and mince. Beat these
ingredients into the eggs, pepper and salt to your taste. Fry it in
boiling hot butter, five minutes is long enough over a brisk fire. The
eggs will form into a pancake in the frying pan; when done, double
it lightly in half, and dish it up hot to your table. (The French
frequently add a little garlic, or fresh leeks.)
CHEESE AND EGGS.
MARGARET CAMERON, GODERICH, LAKE HURON.
_Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia, Pa._
Soak 1 cup of dried bread crumbs in fresh milk. Beat into this 3 eggs,
add 1 tablespoonful of butter and ½ lb. of grated cheese. Strew upon
the top sifted bread crumbs, and bake in the oven a delicate brown.
EGGS DIVORCON.
MADE BY THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D. C.
_Contributed by Mrs. James Anders, Philadelphia, Pa._
Have in a deep saucepan boiling water, with a pinch of salt, and have
at hand one fresh egg, crack carefully not to break the yolk, and after
poaching one minute and a half, lift off with a skimmer and lay on
puree of onions, and spread over a tablespoon of Bearnaise sauce; the
other egg must be fried, but with a knife see that you will fold the
white right over the yolk. Cook for a minute, then remove and place on
puree of spinach, spreading some tomato sauce over, and serve, so you
have two different kinds of eggs.
SOUPS.
OYSTER SOUPS.
(These are old and tried receipts.)
Good oysters and plenty of them, being a necessary ingredient--unlike
the penurious old lady in Fredericksburg, Va. (that home of hospitality
and good living), who on one occasion was dispensing oyster soup from
the head of her table. The oysters were few and far between. The old
negro butler stood attention. With the personal pride they all felt in
those days in whatever concerned their master and mistress, he grasped
the situation, and as she used the ladle to find an oyster that had
strayed, he bent over in his eagerness, forgot to whisper and said:
“Dar one, misstis.”
OCHRA SOUP.
MRS. ETTING, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One-half shin beef, boil 6 hours, or until thoroughly done. Strain it,
season with salt and white pepper and small white onion chopped fine;
¼ peck of ochras cut very thin, ¼ peck tomatoes, pared and chopped.
Boil these in a sauce pan 2 or 3 hours, stirring them constantly with
a large _wooden_ spoon, then pour them into soup, adding chopped
parsley. Boil 2 or 3 hours.
BLACK BEAN SOUP.
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
One and one-half pint of beans if you do not soak them over night, 1
pint if you do, 1 teaspoon summer savory, 1 onion, if you like, a small
bit of pork and boil with a beef bone, turkey or chicken bones. Put in
your soup dish 1 lemon sliced, 4 eggs boiled hard and sliced, ½ tumbler
wine, ½ of a large cup tomato catsup.
BEEF SOUP--(THE VERY BEST).
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Get a good shin of beef and break the bones well. Put on fire in 1
gallon of cold water and let simmer slowly for 6 hours, boil until
scum ceases to rise, skimming well. Then add 2 turnips chopped fine, 2
carrots, 2 Irish potatoes, and in season ½ doz. ears of corn cut from
cob adding cob and let remain until you thicken soup. Tomatoes and
ochra are always the greatest improvement, 1 pint of each. The more
tomatoes the better, either canned or fresh. Just before dinner thicken
with about 1 teacup of flour well mixed with cold water. Browning the
flour gives a better flavor. Boil a few minutes after adding flour.
BRUNSWICK STEW.
A TYPICAL OLD VIRGINIA RECEIPT.
_Contributed by Mrs. Junius B. Mosby, Richmond, Va._
Six quarts of water in an iron pot, 2 medium size chickens, 2 slices
bacon. Boil until meat is falling to pieces. Take out and chop fine,
putting meat and bones back in pot. Add 6 large tomatoes, 1 pint butter
beans, 6 medium size onions, season with salt, red and black pepper to
taste. After this has cooked for 1 hour, add 6 Irish potatoes cut in
slices. One-half hour before serving add 6 ears corn with grain split,
and ¼ lb. of butter. Best to cook in thick iron pot and constantly stir
to prevent burning.
BOUILLON.
_Contributed by Mrs. Charles Broadnax Maury, Washington, D. C._
Six pounds of lean beef cut fine, 6 quarts of water and boil from four
to five hours, then add 1 carrot, 1 turnip and 1 very small onion, and
boil until carrot and turnip are thoroughly done. Take off fire and set
aside until next morning, remove the grease and add white of 1 egg. Put
on fire until heated, adding salt to taste, strain it, and put enough
burnt sugar and water to color it like brandy.
TURTLE SOUP.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Put meat in a pot of water and boil. Cut one lemon and remove seeds, 1
potato, 1 onion, 1 can tomatoes, some bay leaves and parsley. Boil all
together for 3 hours, brown 3 tablespoons of flour to which has been
added a little of the soup and a little butter. After this is added
boil slowly for 2 hours. Have in tureen a hard boiled egg chopped fine,
slices of lemon and chopped parsley. Season soup with Worcestershire
sauce and salt, then strain into tureen.
RECIPE FOR BLACK BEAN SOUP.
HARVEY’S RESTAURANT, WASHINGTON, D. C.
One pint of black beans or turtle beans, 1 small onion, 4 quarts of
water, 1 small chicken, or ½ large one, or else 1 lb. beef and a slice
of middling bacon. When the soup is nearly done chop up the meat which
has been boiled in it. Season it with pepper and salt and make it
into balls. Roll them in white of egg and dry them on the stove. When
the soup is ready to be served, strain off the beans, add a wineglass
of walnut or tomato catsup and a wineglass of good sherry with 4
hard-boiled eggs chopped and the meat balls to the soup.
PARKER HOUSE SOUP.
MISS RICE, PHILADELPHIA, PA.
_Contributed by Miss Josephine B. Meeks, Philadelphia, Pa._
Three quarts of beef stock, 1 carrot, 1 turnip, 1 beet, 2 small
onions cut fine. Add to this 1 can tomatoes, or 3 quarts of fresh raw
tomatoes. Boil all together 1 hour, then strain it. Put 5 oz. of butter
in a pan, heat it until light brown, remove it from the fire and stir
into it 5 tablespoons of flour, mix well and add it to the soup. Season
with salt and pepper and add 1 dessertspoonful of sugar. Put soup on
fire and stir it until it boils 5 minutes, skimming all the while.
MODE OF MAKING SARAH DAVIS’ WHITE DAHL SOUP.
GODERICH, LAKE HURON, CANADA.
_Contributed by Mrs. W. A. Glasgow, Jr., Philadelphia, Pa._
One-half pint dahl, 3 pints cold water, 2 blades of celery or 1
teaspoon celery seed (tied in muslin), 3 sprigs parsley, 1 blade mace,
½ dozen pepper cones, 1 onion, 1 oz. flour, 1 oz. butter, ½ pint milk,
4 tablespoons of cream, salt and pepper to taste. Put cream in just
before serving, and do not allow it to boil afterwards. Wash dahl, put
into sauce pan with cold water, celery, parsley, mace, pepper cones
and sliced onions. Boil one hour, or until dahl is soft. Rub through
a sieve with a wooden spoon as much of pulp as possible, also liquid.
Into an empty sauce pan put flour and butter. Rub together till smooth
over fire and add milk, stirring well until it thickens. Add soup from
the other vessel, season with pepper and salt and boil up once.
ONION SOUP.
AN OLD VIRGINIA RECEIPT.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Cut up 12 large onions. Boil them in 3 quarts of milk and water equally
mixed. Put in a piece of fowl, or veal, and a piece of bacon with
pepper and salt. When the onions are boiled to a pulp thicken with a
large spoonful of butter mixed with 1 of flour. Take out meat and serve
it up with toasted bread cut in small pieces in the soup.
CRAB SOUP.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Fifteen crabs thrown into boiling water alive. When cooked pick out the
meat, stir it into 2 quarts of water in which a pound of bacon has been
boiled. Add 1 pint of rich milk heated, to which has been added 2 well
beaten yolks. Pour into crab soup, cook a few minutes without boiling.
Season with salt and red pepper.
MUSHROOM SOUP.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One cup of mushrooms, 1 cup of chicken stock, 1 cup of milk, 1
tablespoonful of corn starch, 1 teaspoonful of butter, yolk of 1 egg,
½ teaspoonful of salt. Wash the mushrooms thoroughly in cold water. Do
not peel, cut them into thin slices (up and down with the gills). Put
the milk and stock in a double boiler and when hot add the mushrooms
and salt. Cook slowly about five minutes or until tender, then stir in
the corn starch, which has been moistened with a little cold water.
Cook several minutes, then add the yolk of an egg lightly beaten. Serve
with croutons and the butter broken into small pieces. If desired, the
soup may be pressed through a fine sieve just before the yolk of egg is
added.
TURTLE SOUP.
_Contributed by Miss Charlotte Mitchell, New Orleans._
First make a stew of the turtle cut into small pieces and put in the
pot with 4 tablespoons of lard. Let simmer, uncover pot and add 4
onions, 4 pods of garlic, parsley, thyme and pepper chopped fine. Let
this fry for a few minutes, then add 1 can of tomatoes, soup meat and
sufficient water for soup, and let all boil as with an ordinary soup.
When ready to serve add ½ glass of sherry, thicken with a little flour,
finally add slices of 1 lemon. This soup can be made browner in color
by adding 4 tablespoons of well burnt sugar.
BLACK BEAN SOUP.
GRANDMOTHER HANNAH BURROWS.
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
One qt. of beans boiled until tender; add 1 qt. of tomatoes, boil
two hours and strain. Add 1 tablespoonful corn starch, pepper, salt,
1 tablespoonful of butter and a few cloves. Just before serving add
brandy and sherry to taste and a few slices of lemon.
GENERAL BURNSIDE’S CLAM SOUP.
_Contributed by Miss Annie Hammond, Providence, R. I._
Two qts. clams, 2 onions, 3 qts. water. Boil 2 hours and then strain.
Scald 1 qt. milk thickened with a spoonful of flour, seasoned to taste.
Chop the clams fine and remove the black out of the stomachs.
CALF’S HEAD SOUP.
GRANDMOTHER LARNED’S RECEIPT--AN OLD RHODE ISLAND RECEIPT.
_Contributed by Mrs. Frank A. Brastow, Haverford, Pa._
Boil the head and put in 8 quarts of water till the meat separates from
the bones. Tie up in a bag a handful of summer savory, ½ the quantity
of sage, 2 tablespoons of allspice, 1 of cloves, 2 large onions and a
little mace, and boil in soup. Strain out the bones and let it stand
over night. Skim off all the fat, cut the meat in small pieces, put in
2 teaspoons of black pepper. A little cayenne a little while before it
is done. Rub ¼ lb. of butter with 3 tablespoons of flour quite smooth
and let it boil 2 minutes. Add a pint of port wine and give it another
boil.
RICH BROWN SOUP.
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Take 6 lbs. of the lean of fresh beef cut from the bone, stick it over
with 4 doz. cloves, season with a teaspoon of salt, the same of pepper,
the same of mace and a grated nutmeg. Slice ½ doz. onions, fry them in
butter, chop and spread them over the meat. After you have put it in
the stew pot, pour in five quarts of water and stew very slowly five or
six hours. When the meat is dissolved into shreds, strain and return
the liquid to the pot. Add 6 wineglasses of claret or port wine. Simmer
again slowly for about half an hour. When the soup is reduced to 3
quarts it is done.
CRAB SOUP.
MRS. LEWIS MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 1 full grown fat chicken, cut it up in small pieces and put it
bones and all into a gallon of cold water. Let it boil slowly until
reduced to 2 quarts. Then strain it and return it to the pot adding 1
tablespoon of salt, 1 teaspoon black pepper and a pod of red pepper.
Take 2 doz. large fresh crabs, pick all the meat carefully and add
to soup. Let it boil up and add ½ lb. of sweet butter rubbed with a
tablespoon of flour. When it comes to a boil again add 1 pint of sweet
cream and 1 pint of milk. Let it boil once and serve.
CHICKEN SOUP.
Wash 1 large chicken, cut up in pieces carefully removing all skin and
fat; place over fire in 2 quarts of water adding 1 lb. of bacon, 1
large onion chopped fine, some pepper and salt, a few blades of mace, a
handful of parsley.
CLAM SOUP.
MRS. JOHN MARKOE, PHILADELPHIA (1820).
_Contributed by Mrs. William Ruckman Philler, Philadelphia, Pa._
Boil down an old fowl or a knuckle of veal, or what is cheaper, a
set of calf’s feet, till you have a quart of jelly. There should be
an onion, some mace, pepper and salt boiled with it. Strain off the
liquor, let it cool and then take off the fat. Put 50 sand clams
washed (the middle size are best) into a pot over the fire till they
open. Strain the liquor which you will find in the pot, and add it to
the meat jelly. Put in the clams also, and let all boil an hour and a
quarter. Then add ½ pint good cream or milk, a piece of butter as big
as a walnut, mixed with a little flour. Stir these well in the soup.
Have ready in a tureen the yolks of 2 eggs beaten and some chopped
parsley, pour the soup in, a little at first till the eggs are well
mixed, and then the remainder.
PEPPER POT.
MRS. RACHEL WALKER CRESSON (1779) PHILADELPHIA, PA.
_Contributed by Miss Anne H. Cresson, Germantown, Pa._
Four lbs. of the three different kinds of tripe. Soak in salt water
an hour or two. Put on with 6 qts. of water, with salt and half of a
little red pepper. Boil until thoroughly tender. It will take nearly
all day. Leave in the water over night, out of the pot. Cut the tripe
in small pieces; flour it well and put it back in the liquor which has
been reheated. Add 2 small potatoes cut in pieces; 1 doz. cloves, 1
doz. allspice, 1 heaping tablespoonful each of sweet marjoram, summer
savory and sweet basil. Boil 2 hours. About half an hour before serving
add dumplings made by mixing flour, shortening, salt and water; make
not too stiff and of the size of marbles. Thicken the soup with butter
and flour rubbed together. The soup should be about as thick as rich
cream when done.
MOCK TURTLE SOUP (ORIGINAL).
GEN. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take the head and haslets of a calf (dead). Take out the brains, put
them into 3 gallons of water, and boil down to 3 quarts. Put into the
water, after boiling it down, a bunch of parsley, thyme and an onion
chopped fine, 1 large teaspoon of allspice, 1 of cloves, 1 of mace and
1 of nutmeg, black and red pepper, 1 teaspoon of salt. When the head
and haslets are sufficiently boiled, take them out and mince the meat,
and return it to the pot with ½ pint of sherry and a teacup of walnut
and tomato catsup. Make a thickening of brown flour with a tablespoon
of vinegar and 1 of butter. Garnish tureen with fritters made of the
brains and 6 eggs, chopped parsley and pepper.
OCHRA SOUP.
AN OLD VIRGINIA RECEIPT.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Get 2 double hands full of ochra, wash and slice it thin, add 2 onions
chopped fine, put it into a gallon of water at an early hour in the
morning. It must be kept steadily simmering, but not boiling; put in
pepper and salt. At 12 o’clock put in a handful of lima beans; at
half-past 1 o’clock add 3 young squash, cut in small pieces a chicken
or knuckle of veal, a bit of bacon or pork that has been boiled, 6
tomatoes, peeled. When nearly done, thicken with a spoonful of butter
mixed with one of veal. Have rice boiled separately to serve with it.
NEW ORLEANS COURT BOUILLON.
_Contributed by Miss Charlotte Mitchell, New Orleans._
Fry 3 chopped onions in a tablespoon of butter--then add a cup of
tomatoes, 3 or 4 whole cloves, pepper, salt and toast. Let them stew
together for 30 minutes. Then add 1 tablespoon flour with about ½ pint
of claret. Let it boil, stirring constantly all the time for 5 minutes,
until the flour is thoroughly cooked. Strain sauce and return it to
the fire in a saucepan. Lay in the fish in slices, let them simmer
gently until cooked, which will require from 6 to 10 minutes, according
to thickness. Have ready in a deep dish slices of toast enough to
cover bottom of dish. When done lay slices of fish on toast, add the
remaining 1 pint of claret to the sauce. Pour it over the fish and the
Court Bouillon is ready to serve. A fish of 5 or 6 pounds is the size
used for this.
CALVES’ HEAD SOUP.
MRS. JULIA BRECKINRIDGE, VA.
Put head in water to soak, then in salt water to boil (take brains
out and tie in bag to boil). Strain liquor, cut all meat and brains
in dice, 6 potatoes cut small, dumplings made of flour, water and
lard, small, add red pepper, 3 bunches of pot-herbs, sweet marjoram
tablespoon, 4 hard boiled eggs cut fine. Meat balls (meat chopped fine
with salt, pepper and flour) fried in butter, sherry to taste.
CHICKEN SOUP.
MRS. FRANCIS BROOKE, “ST. JULIAN,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._