several times, till thoroughly clean. Take out brains and tongue, then
cover with water and boil 30 minutes. Then cut up meat in small pieces,
save a bowl full of the liquor the head was boiled in, put away till
½ hour before using. Have ready the yolks of 6 eggs boiled hard, 2
tablespoons of browned flour, and beat together with ½ lb. of butter.
Put the meat in the pot with the liquor and when hot stir in the flour.
Stir together and give it a boil. Last of all, add a teacup of cream,
and when ready to serve dash in a glass of wine. Serve very hot.
FRESH TONGUE.
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Elizabeth Sinclair Lyon, Bryn Mawr, Pa._
Select a fine fresh tongue, boil and skin it, and serve hot with the
following sauce: Sauce--Two ounces butter, 1 tumbler currant jelly,
¼ lb. citron, ¼ lb. raisins, ¼ lb. blanched almonds, ¼ lb. dried
currants, and 1 large glass port wine. As you remove this from the fire
add a dash of vinegar. Place the tongue on a deep meat dish, and pour
the sauce over it.
CHRISTMAS HAM.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Soak in cold water over night, then put to boil in cold water, and let
it boil slowly until tender. Then take off the skin, which must come
off easily, prepare a dressing of 1 beaten egg, 2 spoonsful brown sugar
and rolled bread crumbs or cracker dust, all beaten together and spread
over the ham. After the ham is put in the pan to bake, pour 1 pt. of
sherry over it and baste it until the wine is absorbed and the top well
browned in the oven.
PICCADELLO.
MRS. BRADLEY F. JOHNSON, BALTIMORE, MD.
_Contributed by Mrs. John Poe, Baltimore, Md._
Take any cold scraps of meat you may have, and chop very fine. Mix with
them 3 slices of ham, or one third of bacon to the quantity of fresh
meat. Put in a cool place and make the sauce. Sauce--Put 1 qt. tomatoes
in a stew pan and boil until done. Remove the cover, and pass through a
potato masher. Serve with salt and pepper, and mash a teaspoon mustard,
1 tablespoon butter. Put meat in saucepan, and pour sauce over it. Stir
up whites and yolks of 4 eggs, and stir until eggs are scrambled. When
done, serve on toast on a hot dish.
LIVER TERRAPIN.
A PHILADELPHIA RECIPE.
_Contributed by Mrs. Charles Duggin, New York._
Parboil the liver. Keep the liquor for gravy. After cutting the liver
in small pieces, return to the saucepan with the liquor. Season with
salt and black pepper, butter the size of an egg, a teaspoonful of dry
mustard to be mixed with 2 tablespoonsful of browned flour. Boil 3 eggs
hard, cut in fine pieces and add just before serving. Sherry wine to
taste.
BROILED BREADED BEEF.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Cut rare roast beef in pieces ¾ inch thick, season with salt, pepper
and onion juice if desired. Brush over with white of egg and roll in
soft bread crumbs. Place on greased broiler and broil over a clear fire
five minutes. Serve with horseradish sauce. Mix 2 tablespoons of grated
horseradish with 1 tablespoon of vinegar, 1 salt spoon each of salt and
pepper. Mix thoroughly, stir in 4 tablespoons of cream beaten stiff.
TO CURE HAMS OR BEEF.
MISS SHIPPEN, SEPTEMBER 1ST, 1814.
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
To 8 gallons of water add 12 lbs. of coarse salt, 3 pts. of molasses, 4
oz. of saltpetre, and 1 shovel of ashes. Boil it until no scum arises,
let it stand until cold. Pack your meat in a tight cask gently, for
fear of the cement arising. You must put a weight to press it, so that
the pickle covers it at least 3 inches. The quantity of pickle is to be
made in proportion to the quantity of meat you cure. If your hams or
beef be large, they must remain in 6 weeks; if small, 4. You may cure
tongue in the same manner.
CORNED BEEF HASH.
NEW ENGLAND, 1750.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Take 1 cup of meat chopped fine with a meat chopper in a wooden
bowl, 2 cups of potatoes, cold boiled, also chopped fine. Melt a
good tablespoonful of butter in a frying pan and put in the meat and
potatoes after carefully mixing with a fork. Sprinkle with red pepper.
Pour over this a cup of milk into which a teaspoon of flour has been
beaten. Cover and set over the fire until brown. Invert on platter and
serve immediately.
LIVER AND KIDNEY STEW.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One lb. of calves’ liver, 1 beef kidney. Fry the liver brown, set the
kidney to simmer in 2 qts. of water until done, then set aside. The
next day slice the kidney and liver, and put together in the water the
kidney was boiled in. Add a few spices, thicken with browned flour,
rubbed in 2 tablespoonsful of butter. Slice half a lemon, 2 hard boiled
eggs, ½ glass of wine.
SANTA CRUZ PUDDING.
_Contributed by Mrs. E. W. Clark, Senior, Germantown, Pa._
One pound chopped raw veal, equal quantity in butter and bread crumbs.
Boil 1 qt. milk, put in large lump of butter, pour over crumbs and set
aside to cool. To meat add pepper and salt, thyme and allspice and a
little nutmeg. When bread and milk are very cold beat in meat, add 5
well-beaten eggs. Pour in buttered pudding mould and boil 3 hours.
Serve with a rich tomato sauce.
PATE DE VEAU.
_Contributed by Miss M. M. Halsey, Philadelphia, Pa._
Three and one-half lbs. of finest part of leg of veal, fat and lean.
Chop fine. Take 6 or 8 small crackers rolled fine, 2 eggs, piece of
butter size of an egg, 2 teaspoons of pepper and nutmeg, 1 slice of fat
salt pork chopped fine. Work all together in form of a loaf. Put bits
of butter on top and grated bread crumbs. Put in pan with water and
bake 2 hours.
SAUSAGES.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Four lbs. lean meat, 4 lbs. fat, 3½ oz. fine salt, 2½ oz. black pepper,
1½ oz. sage.
CREOLE RECIPE FOR GRILLADES.
MISS GOTTSCHALK, PHILADELPHIA, PA.
Slice 1½ lbs. veal, choosing it very lean. Fry in butter in frying pan
until tender. Add 3 good sized onions sliced in round pieces, also chop
parsley, season with pepper and salt. Do not spare the pepper. When
your meat is well cooked through and of a golden brown, pour over a
cupful vinegar, then put it aside and let the whole simmer gently for
10 minutes. Then serve hot.
(This recipe is over 100 years old, and comes from San Domingo.)
TO MAKE OLLO.
FROM MRS. RANDOLPH’S COOKING BOOK (VIRGINIA, 1831).
_Contributed by Miss Meta Lisle._
Take 2 lbs. beef and 1 lb. mutton, a chicken, and a small piece of
pork. Put them into a pot with very little water. Set it on the fire
at 10 o’clock to stew gently. Sprinkle over it an onion chopped very
small, pepper and salt before you pour on the water. At half after 12
put into the pot 2 or 3 apples peeled and cut in 2 or 3 pieces. Cut
up 2 tomatoes, taking off skin, 2 or 3 cymblins, a handful of chopped
mint, lima beans, in fact any vegetable. Let them all stew until 3
o’clock. Celery tops cut small may be added at half after 2 o’clock.
(This is evidently for an old-fashioned 3 o’clock dinner.)
KIDNEY AND MADEIRA SAUCE.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Through Mrs. Portieux Robinson, Richmond, Va._
Take 6 kidneys and cut the outside off and soak in cold water 2 hours.
Then drain off water and put in fresh cold water on stove and boil 4
hours. Then season with pepper and salt to taste, and 1 tablespoon
butter thickened with a little flour. Just before serving pour in 2
wine glasses of Madeira.
TO MAKE SAUSAGES.
MRS. ROY MASON, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take tender pieces of fresh pork. Chop exceedingly fine. Chop some of
the leaf fat, and put together in proportion to 3 lbs. of pork to 1 of
fat. Season very highly with pepper and salt, add a small quantity of
dried sage rubbed to a powder. Make into cakes and fry. They are better
this way, but keep better in skins.
TO ROAST HAM.
FREDERICKSBURG, VA.
_Contributed by Mr. Wellford Mason, King George Co., Va._
Soak 24 hours and scrub ham with clean brush. Boil it well. Take off
the skin, cover top with bread crumbs and black pepper. Make incisions
with knife. Place in oven to brown.
YORKSHIRE PUDDING.
LONDON, ENGLAND. (DATE 1800 OR EARLIER.)
_Contributed by Mrs. Charles Duggin, New York._
Half pound of flour, a pinch of salt, 1 egg, and a pint of milk well
beaten together with large wooden spoon till frothy. Pour into a
well-greased tin, and bake in a quick oven for about half an hour, then
put under the meat while roasting for about 20 minutes.
SAUCES FOR ENTREES, FISH, FOWL, MEATS AND SALADS.
SAUCES.
MEATS AND SAUCES TO SERVE WITH THEM.
Roast Beef Tomato sauce
Boiled Beef Horseradish sauce
Roast Veal Mushroom sauce
Boiled Mutton Egg or Caper sauce
Roast Lamb Mint sauce
Boiled Turkey Celery sauce
Roast Pork Apple sauce
Boiled Chicken Oyster sauce
Roast Chicken Cranberry sauce
Venison or Duck Currant jelly
HOLLANDAISE SAUCE.
MRS. GEORGE GROVES, NEW YORK.
_Contributed by Mrs. Charles Duggin, New York._
Three teaspoonsful vinegar, 1 teaspoonful of stock, 4 yolks of eggs,
3 small pepper corns, juice of 1 lemon, 5 oz. of butter. Boil vinegar
with peppers until reduced one half, strain and set aside to cool. Mix
in a saucepan one half of the butter cut in small pieces, the yolks of
the eggs, a little salt and the vinegar. Set the saucepan over boiling
water, and stir with wooden spoon without stopping until smooth. Strain
into another saucepan and set it back over boiling water as before,
beating steadily. Add by degrees the remainder of the butter in small
bits and the stock. When the sauce is very light and frothy remove from
the fire and stir in lemon juice, and serve immediately.
DELICIOUS CREAM GRAVY FOR CHICKEN.
MARY ROBERTSON HAWKINS, CONNECTICUT.
A well prepared tender chicken cut in pieces for stewing, seasoned with
salt and pepper, is cooked gently in a covered saucepan in just enough
water to make a generous half pint of strong broth when finished. No
water should be added after it has begun to cook. When sufficiently
cooked, pour off the broth without straining. Add to this a paste made
of a tablespoon of butter creamed with a tablespoon of flour. Let it
boil just a few minutes to cook the flour. Then a teacupful of thick
sweet cream and return to the fire a moment to heat again quickly.
Serve immediately poured over the hot chicken.
MUSHROOM SAUCE FOR BOILED FOWLS.
From the old recipe book of Miss Margaret Coleman of Philadelphia,
daughter of Robert Coleman of Pennsylvania, who married Judge Hemphill
of Philadelphia. Strawberry Mansion (then known as Turnersville) was
their country place. Mrs. Joshua Francis Fisher bought their town
house, Walnut Street near Ninth, which since her death has been pulled
down to build a manufactory. The receipts are about 100 hundred years
old. Margaret Coleman was born 1774; married in 1806; died 1855.
_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._
Take ½ pt. of cream and ¼ lb. of butter, stir them together one way
until it is thick, add 1 teaspoonful of fresh mushrooms or pickled
mushrooms.
ASPARAGUS DRESSING.
_Contributed by Mrs. R. H. Maury, Richmond, Va._
One large spoon of butter, 1 tablespoon flour, asparagus water, a
suspicion of onion, white pepper. Take off fire, stir in yolk of 1 egg
and 1 tablespoon vinegar.
FISH CREAM SAUCE, FOR CROQUETTES AND PATTIES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One pt. hot cream, 2 even tablespoons butter, 4 heaping tablespoons
of cornstarch or flour, ½ teaspoon salt, ½ saltspoon of white pepper,
½ teaspoon celery salt, a few grains cayenne pepper, a few drops or ½
teaspoon onion juice (if you like it). Scald cream, melt butter in a
granite saucepan, when bubbling, add the cornstarch. Stir until well
mixed. Add about one-third of the cream, and stir. As it boils and
thickens, add more cream until perfectly smooth. Add seasoning and mix
while hot with the meat. The sauce should be thick as for drop batter.
One beaten egg may be added, but they are more creamy without egg.
TO MAKE CELERY SAUCE.
1800
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Wash a bunch of white celery very clean, and set it over the fire in
a silver or tin saucepan, with a little water to stew till it is very
tender, then put in it a blade of mace, grate in a little nutmeg, add
a piece of butter rolled in flour, and ½ pt. of sweet cream. Shake it
well around and boil them together; when near done, add a little white
wine and catsup to your taste. Let it boil once up, and it is done.
GRILLADES A LA CREOLE.
_Contributed by Miss Charlotte Mitchell, New Orleans, La._
Warm a stewpan, into this put 1 tablespoon of butter and 1 of lard.
When thoroughly heated add 2 small onions and small bunch of parsley
chopped fine. When this is thoroughly brown, add can of tomatoes or 6
large fresh ones, and cook slowly for half an hour. Then add salt and
pepper and meat, and cook until done. This is a sauce universally used
by the creoles for round steaks, or what is sold in New Orleans as
Daube. It is very delicious.
FISH SAUCE.
CAFE DE PARIS, MONTE CARLO.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Put in saucepan of granite--a tablespoon of butter, some slices of
onion, parsley, thyme, and bay leaf, salt and pepper. Add a glass of
white dry wine and juice of 1 lemon. After it is cooked, pour over your
fish. Cover fish and let it cook very slowly. When it is cooked, put it
on plate on which it is to be served, and put in stove until sauce be
reduced then add yolks of 2 eggs well beaten, 2½ cups of butter. Do not
let sauce boil. Pass through sieve and pour sauce on fish, and serve
very hot. This sauce is good for any white fish.
OLD ENGLISH COOKING--1855.
_Contributed by Mrs. Robert E. Patterson, Philadelphia, Pa._
GRAVY TO MAKE MUTTON EAT LIKE VENISON.
Pick a very stale woodcock or snipe, cut it in pieces (but first take
out the entrails), and simmer with as much unseasoned meat gravy as you
will want. Strain it, and serve in the dish. But if the mutton be not
long kept, it will not acquire the venison flavor.
SAUCE REMOULADE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Mix together in bowl 2 tablespoons each chopped anchovies that have
been preserved in oil and capers. Add a tablespoon of chopped parsley,
1 teaspoon dry mustard, and salt and pepper to taste. Mix the above
with salad oil and a few drops of vinegar. One pinch of garlic may be
added.
TOMATO GLACÉ.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One pound can of tomatoes, 1 oz. gelatine, 1 teacup of cold water in
which soak gelatine 1 hour. Then add tomatoes and let boil 10 minutes.
Season with pepper, salt and celery seed, and mash through a colander.
Let it harden and serve. The seedless tomatoes are the best in flavor,
but they only come in 2-lb. cans. This will keep several days. To be
served with mayonnaise.
VENISON GRAVY.
MRS. S. S. BAILEY, BOSTON, MASS.
Boil the rough pieces of venison with a little mutton, beef, or any
other kind of meat nearly all day. Then let it rest quietly over night,
taking off all fat in the morning. Then thicken it with scorched flour,
add spices and sugar to taste, with as much wine as you desire.
COLD SLAW.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 3 eggs and beat very light, put them in a saucepan with a teacup
of cream, 1 of vinegar, 1 of butter and a little salt. Stir until it
becomes thick. Set it off the fire, and when cold add a teaspoonful
of mustard and a little cayenne pepper. Pour over the slaw, and toss
lightly together.
CUCUMBER CATSUP.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Three large cucumbers. Peel and grate them, add 1 tablespoon of salt,
II of black pepper, a handful of grated horseradish, 1 large onion,
grated, and pour over this 1 pt. strong vinegar. Bottle and cork
loosely.
BÉARNAISE SAUCE FOR STEAK.
CAFE DE PARIS, MONTE CARLO.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Put in a saucepan 1 minced shallot, salt and pepper, bruised pepper,
tarragon, chervil. Add 2 teaspoonsful of vinegar, reduce it until it
is dry. Add 3 yolks of eggs, stir it, throwing in it by degrees 3
tablespoons of fine butter. Pass your sauce through a sieve, add a
pinch of tarragon and chervil, chopping very fine. When done, this
looks very much like a rich boiled custard, with chopped green in it.
FRENCH DRESSING.
MRS. C. STUART PATTERSON, PHILADELPHIA, PA.
One tablespoon mustard, 1 teaspoon of salt, 2 cups of olive oil, 1 cup
of English malt vinegar, ½ teaspoon of pepper, all thoroughly mixed.
SALAD DRESSING.
CLARA THOMAS, NOVEMBER, 1870.
One hard boiled egg, 1 teaspoonful of ground mustard, 1 teaspoonful of
salt, and a little cayenne pepper. Beat these well together, add yolk
of 1 raw egg, beat until perfectly smooth, pour in oil gradually until
the dressing becomes a thick rich cream, then add vinegar to taste. If
too much oil be dropped in, use a small lump of ice.
DRESSING FOR TOMATOES, LETTUCE AND SALADS.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Yolks of 6 eggs, 1 pt. vinegar, 1 tablespoon mustard, 1 teaspoon
salt, 4 teaspoons sugar, 1 teaspoon celery seed, 1 teaspoon pepper, 1
tablespoon butter. Beat well together. Put on fire and let cook until
thick, stirring all the time.
MAYONNAISE DRESSING.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Yolks of 2 raw eggs, teacup of olive oil, lemon juice to taste,
juice of 1 pepper, salt, mustard if you like it, celery seed, and a
little onion if you choose. Put the eggs in a bowl and add the oil,
1 teaspoonful at a time, until very thick, beating hard with an egg
beater, then add the lemon, then the other ingredients. Keep the eggs
and oil in the ice box an hour or so before using.
BREAD SAUCE FOR BIRDS.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One cup grated bread crumbs, 2 sliced onions, white peppercorn and
mace. Simmer, take out onion, add cream or melted butter, until thin as
gravy.
CAULIFLOWER SAUCE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Put the cauliflower in boiling water, add a handful of salt, boil until
tender, then strain. Make a thick white sauce of milk, butter and
flour, pour over the cauliflower in a deep dish, grated Parmesan cheese
shaken over it, and brown in the oven.
VEGETABLES.
TO DRESS A DISH OF MUSHRUMPS.
“This book was written by Eleanor Parke Custis’ Great Grandmother,
Mrs. John Custis, was given to her by her Beloved Grand Mama Martha
Washington, formerly Mrs. Daniel Custis.”
In the following excerpt selected from the “Book of Cookery” no changes
in spelling or punctuation have been made.
FROM MRS. WASHINGTON’S “BOOK OF COOKERY,” OWNED BY THE
PENNSYLVANIA HISTORICAL SOCIETY,
PHILADELPHIA, PA. 1706.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Take ye firme mushrumps and pill ye scin from them and scrape away all
ye red yt grows onye insyde of them and pill yr stalks likewise. If you
finde them firme throw them as you doe them into faire water and let
them ly 3 or 4 hours, then take them out of ye water and set them on ye
fire in a pan, theyr owne Liquor will stew them, put in an ownion cut
in halves and often sticke them as ye water rises cast it still away
till you finde them almoste dry, then take out the ownion and put in
a little sweet cream yt is thick and shred in some parsley and put in
some grated nutmegg and a little grose pepper and a little salt and soe
let them boyle. shaking them well together, and put in a piece of fresh
butter giving them another shake and soe dish them up.
BAKED SWEET POTATO.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Six sweet potatoes grated raw, 1 tablespoonful cinnamon, 1 teaspoonful
black pepper, 1 teaspoonful allspice, small teacup sugar, small ½
teacup lard, small ½ teacup butter, 2 raw eggs, small cup milk or cream
just before baking.
ASPARAGUS LOAF (MOST DELICIOUS).
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Cook 2 tablespoonsful each of butter and flour together, add half a
teaspoonful of salt, a dash of pepper and 1 cup of cream gradually.
When boiling add 2 tablespoonsful of cold chicken chopped fine, 1 cup
of cooked asparagus tips, and 4 well beaten eggs (whites and yolks
together). Turn into an earthen bowl or mould holding 1 pint, thickly
buttered and lined with asparagus. Cook standing in a dish of hot water
until the centre is firm. Do not allow the water around the mould to
boil. Let stand a few moments after removing from oven, and invert over
a serving dish. Serve with cream sauce. Sauce for Asparagus Loaf--Half
a pint of milk, a level teaspoonful of butter, 1 level tablespoonful
of flour, ½ teaspoonful of salt, ¼ teaspoonful of pepper. Asparagus
tips and a few mushrooms well chopped up and added to the sauce are an
improvement to the flavor.
COLE SLAW.
USED BY MISS ELIZABETH RODMAN FISHER, OF WAKEFIELD,
GERMANTOWN, 1860.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil ½ pt. of vinegar with a piece of butter about the size of a
walnut. Have beaten the yolks of 4 eggs, to which add ½ teacup of
cream. Take the vinegar from the fire and stir the eggs and cream into
it whilst it is hot, taking care it does not curdle, then put it over
the fire again to cook it, stirring it always until it is the thickness
of boiled custard. The cabbage must be shredded fine in a dish and the
dressing poured over it _hot_. Mix it well through the cabbage;
when cold put it into the dish in which it is to be served and sprinkle
it with cayenne pepper. Put salt in the dressing as you like it.
STUFFED RIPE TOMATOES, SOUTHERN STYLE.
MRS. ELIZA S. BROLASKI, ST. LOUIS, MO.
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Use firm fresh tomatoes. Take only a small core out of the middle,
using a sharp pointed knife to loosen the meat of the tomatoes all
inside. Then put a piece of butter in each tomato the size of a hazel
nut. Then cut in each tomato a small piece of onion fine, then salt and
pepper, and a dash of Paprika to taste, and a goodly pinch of herbs,
then a little more butter, and fill each tomato with grated fresh bread
crumbs (_not_ cracker dust), a little more salt and seasoning, and
bake half an hour. Serve on little plate garnished with parsley.
HOMINY OR SAMP PORRIDGE.
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One cup of samp, 2 cups of white beans, soak these over night. Turkey
carcass, 1 pound of salt pork. Put all together and cook slowly all
day. Keep covering with water. Remove bones and flavor to taste.
RICE AND PEPPER--CREOLE FASHION.
MRS. EUGENE PALMER, NEW ORLEANS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Cook ½ cup of rice thoroughly but dry, so that the grains will be
separate. Remove seed and membrane from peppers, and slice crosswise.
Lay them in cold salted water for 10 minutes. Fry in butter, chop,
not too fine, add to the hot butter a little onion juice and about 2
tablespoons of stock of any kind. Pour over the rice and serve. Care
must always be taken to remove seed and white membrane, so that neither
will touch the inside of the pepper.
TOMATO WITH GELATINE.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
Soak ½ box of gelatine, drain the juice from a pint of stewed or can of
tomatoes and put over the fire with salt, pepper and sugar to taste. At
the boiling point remove from the fire, skim and add to the gelatine
together with a few drops of lemon juice. Strain and when half cold
pour into prepared moulds and stand in a cool place to harden. Serve
with lettuce and mayonnaise dressing. Excellent when fresh tomatoes
cannot be procured.
SNAP BEANS--CREOLE FASHION.
MRS. EUGENE PALMER, NEW ORLEANS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Simmer beans until tender, chop fine. Brown a teaspoon minced onion
in butter, add beans, salt and pepper and 1 egg beaten well with a
tablespoon of cold water. Stir quickly until thoroughly mixed and the
egg sets. Take from fire and serve hot.
BAKED PEACHES.
MRS. CELESTIN VILLENEUVE, NEW ORLEANS.
_Contributed by Miss Charlotte Mitchell, New Orleans, La._