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Transcriber's note:
Obvious typographical errors have been corrected, but
inconsistencies in spelling and hyphenation have been
retained.
Advertisements are presented as in the original--several
before the text with the remainder after the text.
MY
PET RECIPES
TRIED and TRUE
CONTRIBUTED BY THE LADIES AND FRIENDS
OF ST. ANDREW'S CHURCH
QUEBEC
* * * * * *
BY APPOINTMENT FURRIERS TO THE QUEEN.
HOLT, RENFREW & Co.
QUEBEC and TORONTO.
THE ..
LARGEST
Manufacturers of
FINE FURS in Canada
Exclusive Designs in Ladies' Persian
Lamb and Sealskin Coats
FINE HUDSON BAY AND
RUSSIAN SABLE SKINS,
SILVER, WHITE AND
BLUE FOX SKINS.
RECIPES
ARE USELESS
Unless you have the ingredients to
demonstrate them.
This Is Where We Shine
We carry the very best of groceries
in Quebec. We make a specialty
of the choicest goods. Everything
is fresh and appetizing. If you are
among our customers you are aware
of these facts. If not give us a
trial order.
A. GRENIER
Family Grocer and Wine
Merchant
92 & 94 St. John Street
.. TELEPHONE 241 ..
ESTABLISHED 1842
GLOVER, FRY & CO.
... IMPORTERS OF ...
FANCY DRY GOODS
NOVELTIES RECEIVED WEEKLY
DRESS AND MANTLE DEPARTMENTS Under
First Class Modistes. Special Orders
Executed Promptly
LATEST NOVELTIES IN MILLINERY,
STRAW, CHIP and FELT HATS
... NEW SHAPES.
GENTLEMEN'S CLOTHING Made To Order Within
12 Hours. First Class Fit and Workmanship
Guaranteed
All Goods Marked in Plain Figures.
One Price Only.
GLOVER, FRY & Co.
24 & 26 Fabrique Street,
Quebec.
Under the distinguished patronage of H. R. H. Princess Louise,
H. E. Lady Stanley of Preston, also Her Excellency Lady Aberdeen.
For Ladies Tailor made Garments.
D. MORGAN,
PLACE D'ARMES - QUEBEC.
Ladies Costumes
Of all descriptions in Cloth made to order on short
notice, also Cloaks, Ulsters, etc., etc.
Medicine ..
When you need medicine you want the best.
That is natural. A man may be contented
with an $18.00 overcoat even though he knows
some other men wear coats that cost $45.00.
A woman may wear $1 gloves and see the $2
kind without being disturbed. IT IS DIFFERENT
WITH MEDICINE. Everyone wants the
highest quality; and that is the only kind
we keep. We are particular in selecting and
buying our drugs; careful in making our
medicines and exact in compounding prescriptions.
WE SOLICIT YOUR TRADE ON THESE ASSURANCES.
HENRY WILLIS,
CHEMIST and DRUGGIST
4 St. John Street, - - - Quebec.
S. J. SHAW & Co.
13 St. John Street,
... AND ...
Corner Mountain Hill
and Notre-Dame St.
House Furnishing
HARDWARE
FANCY MOULDS
AND SLICERS.
Telephones {UPPER TOWN, 573
{LOWER TOWN, 44
[Illustration: M. TIMMONS & SON
MANUFACTURERS OF
GINGER ALE
SODA WATER &c.
QUEBEC]
THE BEST IN THE UNIVERSE.
THE ...
MAGI CALEDONIA
MINERAL WATERS
Are famous for the relief afforded in Rheumatism,
Indigestion, Dyspepsia, Liver, Kidney and Bladder
troubles, Blood and Skin diseases, Female Complaints,
etc. Surpassing in the cures the most
celebrated European Spas. At the World's Columbian
Exhibition, the highest distinction was
awarded the
MAGI CALEDONIA SPRINGS WATERS
over all competitors--Medal and Diploma.
M. TIMMONS & SON,
SOLE AGENTS & BOTTLERS,
90-92 COTE D'ABRAHAM, QUEBEC.
* * * * * *
MY
PET RECIPES
TRIED and TRUE
CONTRIBUTED BY THE LADIES AND FRIENDS
OF ST. ANDREW'S CHURCH
QUEBEC
"We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks."
--OWEN MEREDITH.
Quebec
"Daily Telegraph" Printing House
1900
Rhymes to Remember...
"_Always have lobster sauce with salmon,
And put mint sauce your roasted lamb on.
In dressing salad mind this law
With two hard yolks use one raw.
Roast pork, sans apple sauce, past doubt
Is Hamlet with the Prince left out.
Broil lightly your beefsteak--to fry it
Argues contempt of christian diet.
It gives true epicures the vapors
To see boiled mutton minus capers.
Boiled turkey, gourmands know, of course
Is exquisite with celery sauce.
Roasted in paste, a haunch of mutton
Might make ascetics play the glutton.
To roast spring chickens is to spoil them,
Just split them down the back and broil them,
Shad, stuffed and baked is most delicious,
T'would have electrified Apicius.
Roast veal with rich stock gravy serve,
And pickled mushrooms too, observe,
The cook deserves a hearty cuffing
Who serves roast fowl with tasteless stuffing.
But one might rhyme for weeks this way,
And still have lots of things to say;
And so I'll close, for reader mine,
This is about the hour to dine._"
SOUP.
"The best soups are made with a blending of many flavors. Don't be
afraid of experimenting with them. Where you make one mistake you will
be surprised to find the number of successful varieties you can produce.
If you like a spicy flavor try two or three cloves, or allspice, or bay
leaves. All soups are improved by a dash of onion, unless it is the
white soups, or purées from chicken, veal, fish, etc. In these celery
may be used. In nothing as well as soups can a housekeeper be economical
of the odds and ends of food left from meals. One of the best cooks was
in the habit of saving everything, and announced one day, when her soup
was especially praised, that it contained the crumbs of gingerbread from
her cake box! Creamed onions left from a dinner, or a little stewed
corn, potatoes mashed, a few baked beans--even a small dish of apple
sauce have often added to the flavor of soup. Of course, all good meat
gravies, or bones from roast or boiled meats, can be added to your stock
pot. A little butter is always needed in tomato soup. In making stock,
use a quart of water for every pound of meat and bone. Cut the meat in
pieces, crack the bones, place all in the kettle, pour over it the
proper quantity of cold water; let it soak a while on the back of the
range before cooking. Let soup boil slowly, never hard, (an hour for
each pound of meat) strain through a sieve or coarse cloth. Never let
the fat remain on your soup. Let get cold and lift it off, or skim it
off hot."
BROWN STOCK.
MRS. W. COOK.
Four pounds shin of beef, or other meats and bones--four carrots, four
onions, one turnip, one small head of celery, one half tablespoonful of
salt, one half teaspoonful of peppercorns, six cloves, five pints of
cold water. Cut up the meat bone and place it in a large saucepan, pour
over the water, skim when boiling, prepare the vegetables, add them to
the saucepan; cover closely and boil slowly four hours. The spice should
be added with the vegetables.
CREAM OF CELERY SOUP.
MRS. ERNEST F. WURTELE.
One quart chicken or veal broth; one quart milk; one half cupful rice;
one teaspoonful salt; one head celery; seasoning. Use for this soup a
quart of chicken or veal broth and about a quart of milk; pick over and
wash the rice, rinse it well in cold water, and put it in a thick
saucepan over the fire with a pint of milk and a teaspoonful of salt;
wash a head of celery and grate the white stalks, letting the grated
celery fall into milk enough to cover it; put the grated celery with the
rice and gently simmer them together until the rice is tender enough to
rub through a sieve with a potato masher, adding more milk if the rice
absorbs what has first been put with it. After the rice has been rubbed
through the sieve, return it to the saucepan, place it again over the
fire, and gradually stir with it the quart of stock or broth; if this
quantity of stock does not dilute the soup to a creamy consistency, add
a little milk; let the soup get scalding hot, season it with salt, white
pepper, and a very little grated nutmeg, and serve at once.
CELERY SOUP.
MRS. STOCKING.
Four large potatoes, three large onions, six or eight stalks of celery.
Chop all the vegetables very fine, and place in an earthern kettle and
cover with boiling water, stir often till cooked, then add one quart of
milk and let boil; add butter, pepper and salt to taste. This receipt
will serve six persons.
CHICKEN CREAM SOUP.
MRS. DUNCAN LAURIE.
Take the carcase of a roast chicken or turkey, break the bones, and
cover with a quart of cold water and simmer for two hours adding
boiling water, to keep the original quantity. Strain and return to
kettle, add one chopped onion, two grated raw potatoes, one half small
turnip grated, and one half cup rice. Boil until rice is very soft.
Strain again, and return to kettle and let boil, and add one pint milk,
one teaspoon cornstarch rubbed smooth in a tablespoon butter and a
little salt and pepper, serve hot.
CONSOMME À LA TOLEDO--CLEAR SOUP.
MISS STEVENSON.
One quart stock, two eggs, two gherkins, a little red and green
colouring, two tablespoonfuls cream, whites and shells of two eggs, one
wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour
over them the cream (hot.) Season the custard with pepper, salt and
nutmeg, colour half red and half green, pour both parts into buttered
tins, poach in hot water until firm. Beat the whites and shells of eggs
with a little cold water, add them to the stock, pour it into a saucepan
and whisk over the fire till boiling; draw on one side and simmer ten
minutes. Cut the custard in shapes, rinse then in warm water, shred the
gherkins, strain the soup, add the wine and garnishing just before
serving.
CAULIFLOWER SOUP.
One cauliflower, two yolks of egg, one half pint of cream, one quart
chicken stock. Boil together the stock and cauliflower, for twenty
minutes, take out the cauliflower, put aside some of the best parts,
pass remainder through a sieve, mix together the yolks and cream, add
them to the soup, put all in a saucepan and stir over the fire until it
begins to thicken, put the pieces of cauliflower into a tureen and pour
the soup over them; the stock used in this soup is better without any
other vegetables.
FISH SOUP.
Two pounds of raw fish, one tablespoonful parsley, one and one half
ounces butter, one ounce flour of rice, one half pint milk, one quart of
water, pepper, and salt. Boil together the bones and skin of fish for
half an hour. Strain, melt butter in a saucepan, stir into it the flour,
add strained water from the pan. Cut up the fish into small pieces, add
it, also salt and pepper, boil slowly ten minutes, add parsley at last
minute.
GIBLET SOUP.
MISS BEEMER.
Giblets from two or three fowls; two quarts of water; one of stock; two
tablespoons of butter, ditto of flour; salt, pepper, and onion if
desired. Put giblets on to boil in the water and boil gently till
reduced to one quart (about two hours); take out the giblets, cut off
tough parts and chop fine the remainder. Return to the liquor and add
stock. Cook butter and flour together until a rich brown, and add to
the soup; season, cook gently half an hour; stir in half a cup of bread
crumbs and in a few minutes serve hot.
KIDNEY SOUP.
MISS STEVENSON.
One ox kidney, one quart second stock or water, one tablespoon Hardy
sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice
flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin
slices; mix together the flour, pepper and salt and roll the kidney in
it. Brown them quickly in the butter, pour over the stock, skim when
boiling. Add sauce and simmer slowly two hours.
LENTIL SOUP.
MRS. THEOPHILUS OLIVER.
One half pound of lentils, one carrot, one onion, one ounce dripping,
salt, pepper corns, one quart of water, one tablespoon of flour. Soak
the lentils all night, wash well, scrape carrot, and onion cut up. Put
the dripping into a saucepan, when warm, put in vegetables, lentils and
flour. Stir for five minutes until all fat is absorbed, add the water
warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub
through a sieve, return to saucepan. Reheat and serve.
OX TAIL SOUP.
MRS. W. COOK.
Divide an ox tail into lengths of an inch and a half; melt an ounce of
butter in a stew pan and fry the pieces in this, turning them about for
five minutes. Add two quarts of stock or water and bring gently to a
boil. Throw in a teaspoonful of salt, and carefully remove the scum as
it rises. Add a carrot, a turnip and an onion with two cloves stuck in
it, a little celery, a blade of mace and a small bouquet of garum. Stew
gently two and one half hours. Strain the soup and put the pieces of ox
tail in cold water to free them of fat. Mix an ounce and one half of
flour smoothly with a little cold water, add to the stock and simmer for
twenty minutes. Add a little cayenne, a few drops of lemon juice and a
glass of port wine if liked and serve.
OYSTER SOUP.
MISS MIRIAM STRANG.
One quart boiling water, one quart milk, stir in one teacup rolled
cracker crumbs, season with pepper and salt to taste. When all come to a
boil add one quart of oysters; stir well so as to keep from scorching,
then add a piece of butter size of an egg; let it boil up just once,
then remove from the fire immediately.
CREAM OF PEA SOUP.
MISS RUTH SCOTT.
One tin of peas and one pint of water, a very small piece of onion, let
it boil about twenty minutes, strain and mash through sieve. Two
tablespoonfuls of butter, and one of flour, well blended together. Add
that to the peas. Last of all add a pint or _more of boiling milk_. Put
on the stove till it thickens, but be careful not to let it boil.
PALESTINE SOUP.
MRS. W. COOK.
Wash and pare two pounds of artichokes and put them in a stewpan with a
slice of butter, two or three strips of bacon rind, which have been
scalded and scraped and two bay leaves. Put the lid on the stew pan and
let the vegetables "sweat" over the fire for eight or ten minutes,
shaking the pan occasionally to keep them from sticking. Pour on water
to cover the artichokes and stew gently till soft. Rub them through a
sieve, mix the liquor they were boiled in with them, make the soup hot
and add boiling milk until it is as thick as double cream. Add pepper
and salt to taste. Just before serving, mix with the soup a quarter of a
pint of hot cream. This addition will be a valuable one, but may be
dispensed with.
PUREE DE PETIT POIS.
MISS STEVENSON.
One pint green peas, two yolks of egg, one gill cream, one and one half
pints stock, salt and pepper. Strain the liquid from the peas, put them
with the stock in a saucepan and simmer twenty minutes; pass them
through a sieve, pour back to the pan, add yolks, cream, pepper and
salt, and stir over the fire until it begins to thicken; do not allow it
to boil. A spray of mint boiled with the peas is a great improvement.
PUREE DE VEAU.
Four ounces pounded veal, one pint stock, one ounce butter, one ounce
flour, yolks of two eggs, few drops of lemon juice, one half pint
whipped cream. Mix veal and butter together in a saucepan, add flour,
then by degrees the stock (hot) just boil up. Mix yolks and add little
by little the cream, a few drops of cochineal, salt and pepper, pour
over this the contents of the saucepan very carefully.
TOMATO SOUP.
MRS. HENRY THOMSON.
One pint of stewed tomatoes, add a pinch of soda, stir till it ceases
foaming, then add one pint boiling water and one pint of milk, strain
and put on the stove and when near boiling, add a tablespoonful of
cornstarch, wet it with a little cold milk, one tablespoon butter, a
little pepper and salt to taste.
TOMATO SOUP.
MISS EDITH HENRY.
Take a tin of tomatoes and add half a pint of water. Let this boil for
half an hour till the tomatoes are well broken. Add a tablespoonful of
cornstarch, dissolved in a little cold water and mix well. Flavor with
salt and pepper to taste, and half a small onion. Then add a quart of
milk. Let this boil and stir well, so that it will mix, and be careful
that it does not burn on the bottom of the pan.
TURKISH SOUP.
MRS. W. COOK.
One quart of white stock, one half teacupful of rice, yolks of two eggs,
one tablespoon cream, salt and pepper. In preparing this soup boil first
the rice in the stock for twenty minutes. Then pass the whole through a
wire sieve, rubbing through such of the rice as may stick with a spoon,
then stir it thoroughly to beat out such lumps as the rice may have
formed and return all to the saucepan. The yolk of egg, cream, pepper
and salt, must now be well beaten together and added to the stock and
rice, the whole stirred over the fire for two minutes, care being taken
to prevent boiling after the eggs are put in, or they will curdle. This
soup should be served very hot and is excellent.
TURTLE BEAN SOUP.
MISS FRASER.
One pint of black beans, boil in two quarts of water, one onion, two
carrots, small teaspoon of allspice, five or six cloves, a small bit of
bacon or ham. A good bone of roast beef or mutton, let all boil till
quite tender perhaps two hours. Then turn into a colander, take out the
bone and rub all the rest with a wooden spoon through the colander, if
this is too thick add some stock or water. Some meat balls can be
added.
FISH AND OYSTERS.
"Now good digestion wait on appetite,
And health on both."--MACBETH.
RULE FOR SELECTING FISH.
If the gills are red, the eyes full, and the whole fish firm and stiff,
they are fresh and good; if on the contrary, the gills are pale, the
eyes sunken, the flesh flabby, they are stale.
BAKED CODFISH.
MRS. DAVID BELL.
Choose a good sized fresh codfish, prepare it for cooking without
beheading it, fill the inside with a dressing of bread crumbs, a finely
chopped onion, a little chopped suet, pepper and salt and moisten all
with an egg. Sew up the fish and bake, basting with butter or dripping.
If butter, beware of too much salt.
BAKED CODFISH.
MRS. R. M. STOCKING.
Pick very fine one cup of codfish; soak several hours in cold water;
have ready two cups of mashed potatoes and mix well with one egg, a cup
of milk, one half cup of butter, little salt and pepper; put this in a
baking dish and cover the top with bread crumbs; moisten with milk; bake
one-half hour.
CURRIED FISH.
MRS. W. COOK.
One pound cooked white fish, one apple, two ounces of butter, one onion,
one pint of fish stock, one tablespoon curry-powder, one tablespoon
flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces
of rice. Slice the apple and onion, and brown them in a pan with a
little butter, stir in them the flour and curry powder, add the stock by
degrees; skim when boiling and simmer slowly one half hour, stir in them
the lemon juice, also a very small teaspoon sugar; strain and return to
the saucepan, cut up the fish into neat pieces, and put them into the
saucepan also, when quite hot dish with a border of rice.
FISH CREAM.
MRS. J. G. SCOTT.
One can of salmon, one quart of milk, one cup of flour, one cup of
butter, three eggs, one cupful of bread crumbs, one half cupful grated
cheese, one onion, one bunch of parsley, two bay leaves. Take the canned
salmon, or boil a fish, and when cool take out the bones and break the
fish in small pieces. Put on to boil one quart of milk, an onion, a
bunch of parsley, and two bay leaves; after boiling strain through a
colander, then add a cup of flour mixed smooth with cold milk and a cup
of butter; beat up three eggs and pour into the mixture. Put in a baking
dish alternate layers of fish and cream until the dish is full, putting
cream top and bottom. Place on top one cup of bread crumbs and one half
cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty
minutes.
FISH MOULD.
MRS. A. COOK.
Boil a fresh haddock, remove the bones and pick it in pieces, soak some
bread in milk; put the fish, bread, a small piece of butter, one or two
eggs, pepper and salt together in a bowl and beat them well together.
Put the mixture in a mould and steam, turn out, and garnish with
parsley. Tomato sauce is nice poured round the mould when turned out.
The fish should be about twice the quantity of the bread.
TOMATO SAUCE.
Six tomatoes, two ounces butter, one half ounce flour, one half pint
stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the
tomatoes in a pan and pour over them the stock, add salt and pepper.
Place the pan over the fire and cook all slowly for half an hour. Place
a wire sieve over a basin and rub the tomatoes and stock through the
sieve. Melt the butter in a saucepan, add the flour stir well together,
pour over the tomatoes and stock and stir all over the fire till
boiling, when the sauce is ready for use. Tinned tomatoes do not take so
long to boil.
FISH SCALLOP.
MISS RUTH SCOTT.
Remains of cold fish of any sort, one half pint of cream, one half
tablespoonful anchovy sauce, one half teaspoonful made mustard, one half
teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the
ingredients into a stew pan, carefully picking the fish from the bones;
set it on the fire, let it remain till nearly hot, and stir
occasionally. Then put in a deep dish, with bread and small bits of
butter on top; put in the oven till nearly browned. Serve hot.
FISH PIE.
MRS. ANDREW THOMSON.
Boil one haddock, take the best part of the fish, one pint of milk and a
piece of butter as large as an egg, half a cup of flour, two yolks of
eggs, stir together, and then mix well with the fish. Put in a pudding
dish, and take a half cup of bread crumbs, half a cup of grated cheese,
put in the oven for ten minutes, salt and pepper to taste.
POTTED HERRINGS.
MRS. DAVID BELL.
Scale and clean fresh herrings, then taking the fish by the tail you can
easily remove the backbone drawing it towards the head. The smaller
bones will melt in the vinegar; remove the heads and roll each fish up,
tail end inside, and wind a thread round each roll, lay them in the
vessel they are to remain in till used, a stone earthernware crock is
best. Make scalding hot with spices as much vinegar as will cover them,
pour it over the fish and keep them hot about the stove for about an
hour, when they will be well cooked through; do not let them boil or
they will break. Keep in a cool place. Spices: whole white pepper, whole
allspice, and a blade of mace if it is liked.
LOBSTER CUTLETS.
MRS. FARQUHARSON SMITH.
Mince the lobster fine, and season with pepper and salt, make good and
thick with drawn butter. Mix with the lobster enough to make it stick
together. Shape with the hands into cutlets, roll in bread crumbs and
fry in hot lard.
_The Sauce:_--Make rather a thin custard, season with pepper, salt and a
little nutmeg and chopped parsley, place over the cutlets.
LOBSTER STEW.
MRS. ERNEST F. WURTELE.
Take a boiled lobster and split it open, cut the meat into small pieces
and put into a saucepan with one pint of milk; when boiling add two
tablespoons of flour dissolved in a little water, and boil ten minutes.
Season with salt, pepper and a small piece of butter. Just before
serving pour in a wineglassful of sherry. Canned lobster may be used
with very good results.
OYSTER PIE.--FAMOUS.
One cup melted butter is put in a lined saucepan, and three tablespoons
of flour which are rubbed well into the butter, one half teaspoon of
mace, a little pepper and salt. The juice of the oysters is put into
this to make it thin, and little by little one quart of boiling milk to
one quart of oysters. Last the oysters are put in very carefully and
given a very short boil. The whole is pretty thick and is then put into
a pie dish with pie crust over; one cup of cream is put in just before
the oysters are emptied into the pie dish.
OYSTER PIE OR PATTIES.
MISS M. A. RITCHIE.
Crust:--One pound of butter, one pound of flour, one half cup of water.
Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one
cup of cream or milk, one pint of oysters.
ESCALOPED OYSTERS.
MADAME J. T.
Butter the dish; cover the bottom of the dish with bread crumbs, add a
layer of oysters, season with pepper and salt, then bread crumbs and
oysters until you have three layers. Finish with crumbs, cover the top
with small pieces of butter, bake half an hour.
CREAMED OYSTERS ON TOAST.
MRS. R. M. STOCKING.
One quart of milk, two tablespoons flour three tablespoons butter,
pepper and salt. Put milk in double boiler, mix butter and flour
thoroughly, adding a little cold milk before stirring into the hot milk;
cook: One pint of oysters, let simmer in their liquor for about five
minutes, then skim out, drop into the cream sauce. Prepare thin slices
of crisp toast, lay on heated platter; pour over creamed oysters, serve
at once. Delicious.
OYSTER CROQUETTES.
MISS STEVENSON.
Twenty-five oysters, one dessertspoonful chopped parsley, three ounces
butter, one and one half ounces flour, one gill milk or cream, one
teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and
pepper. Boil the oysters in their own liquor five minutes, cut them in
rough pieces, melt the butter in a saucepan, stir in the flour, add
cream by degrees, also oyster liquor, boil two minutes, add then the
parsley, pepper, and salt, put in the oysters and allow the mixture to
cool. Form it then into croquettes on a slightly floured board. Roll in
the beaten egg and bread crumbs and fry in hot fat two minutes.
MOULDED SALMON.
MISS MARION STOWELL POPE.
One tin of salmon chopped, one cup fine bread crumbs, four eggs broken
in four tablespoons melted butter, one teaspoon chopped parsley, pepper
and salt to taste. Put into a plain buttered mould and sprinkle with
flour, cover and steam one hour.
_Sauce for the above:_--One teaspoon cornstarch, a little butter, one
and one half cups of milk, pepper, salt and nutmeg to taste. A little
tomato ketchup or anchovy sauce added. When it comes to the boil, add
one well beaten egg; pour round the mould and serve hot.
CREAMED SALMON.
MISS H. BARCLAY.
One can salmon minced fine, draw off the liquor. For the dressing, boil
one pint milk, two tablespoons butter, salt and pepper to taste. Have
ready one pint of bread crumbs, place a layer in the bottom of the dish,
then a layer of fish, then a layer of dressing, and so on, leaving
crumbs for the last layer, and bake till brown.
MEATS.
MEATS.
MRS. DAVID BELL.
To make beefsteak tender, rub a pinch of baking soda on each side of the
steak about an hour before cooking and roll it up on itself in the
meantime. A very small pinch of brown sugar used in the same way is
good, but the soda is thought preferable.
MEAT BALLS.
MRS. WADDLE.
Mash finely some potatoes, pass through a sieve, stir in the yolks of
two eggs, one ounce of butter, pepper and salt. Mince finely some beef
or tongue. Mix all well together, add a little parsley, roll into balls,
cover with egg and bread crumbs, fry in hot lard. Let them dry before
the fire on paper. Very good.
SPICED BEEF.
Rub well into a round weighing forty pounds, three ounces saltpetre, let
stand six or eight hours, pound three ounces allspice, one pound black
pepper, two pounds salt, and seven ounces brown sugar; rub the beef well
with the salt and spices. Let it remain fourteen days turning it every
day and rub with the pickle, then wash off the spices and put in a deep
pan, cut small six pounds of suet, put some in the bottom of the pan,
the greater part on the top, cover with coarse paste and bake eight
hours; when cold take off the paste pour off the gravy, it will keep six
months.
SPICED BEEF.
MISS J. E. FRASER.
Two pounds of raw steak from the round, free from bone, fat or sinew,
chopped very fine, six soda biscuits rolled fine, one cup of milk, two
eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add
a little spice if you like. Butter an earthenware jar as large round the
top as the bottom and press the mixture in very lightly. Cover with
butter one half inch thick. Cover the jar with a plate and bake in an
oven for two hours. Serve whole or cut in slices. Nicer cold.
BEEF À LA MODE.
MRS. I. T. SMYTHE.
One half pound of meat, cut up into four inch squares and two or three
inches thick, add onion chopped fine, one teaspoon salt, and one half
teaspoon pepper, cover with boiling water and place in jar and cook in
oven for two hours.
BEEF OLIVES.
MRS. GEORGE M. CRAIG.
Thin slices of steak cut into squares about the size of hand; make a
dressing similar to chicken, bake, then put on the steak and roll, put
in the saucepan with some onion and butter in a little water, let it
simmer for an hour and a half to two hours.
COLD MEAT CUTLETS.
MRS. A. COOK.
Half pound cold meat or chicken, one ounce butter, one ounce of flour,
one gill white stock, one teaspoon chopped parsley, one half saltspoon
grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind
of half a small lemon. Pass chicken twice through the mincer, then melt
the butter, stir into it the flour, get it perfectly smooth and add
stock, don't let it brown, stir until it boils and boil two minutes, add
the chicken, (when properly cooked will leave the pan clearly) add
pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using
cold beef, a teaspoon anchovy essence or paste is an improvement, and to
mutton a teaspoon mushroom catsup. When the mixture is cold, place some
flour on board to prevent sticking and form into rolls with square
edges, beat the egg, place breadcrumbs mixed with pepper and salt on
paper, put the rolls first in the egg, then in crumbs, have sufficient
fat in pan and when the white smoke rises, put the rolls in and fry
three minutes, drain on paper. Brown sauce may be served and mashed peas
or potatoes placed in the centre.
CURED MUTTON HAMS.
MRS. W. COOK.
Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
four ounces brown sugar, one ounce allspice, four ounces black pepper
(whole), the allspice or one ounce of coriander seed must be bruised not
ground, one quart of water: boil all together a few minutes and rub on
hot. In three weeks the hams will be ready to hang if well rubbed with
the pickle everyday. Sufficient pickle for two.
BRAISED MUTTON.
MRS. ARCHIE COOK.
One boned shoulder of mutton, four ounces of bread crumbs, two ounces of
suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon
chopped parsley, other herbs if liked, one egg, a little milk, one
teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from
mutton will do) add breadcrumbs, parsley, grated lemon rind and salt,
moisten with egg and milk. Place mixture in mutton, roll up and tie
securely. Slice vegetables and put them with bones in saucepan also two
cloves, a bay leaf and peppercorns, pour over them a pint of stock or
water, place mutton on top and boil slowly about one and one half hours
according to size of meat, then brush it over with glaze or sprinkle
with flour, pepper and salt and bake it half an hour. Place on a dish,
pour fat from pan and stir in half ounce of flour (browned) add stock in
which meat was cooked, also one tablespoon mushroom catsup and one
tablespoon Worcester sauce, pepper and salt, boil two minutes and strain
around meat. Vegetables in stock can be cut to ornament the dish.
GENUINE IRISH STEW.
MRS. DUNCAN LAURIE.
Take the feet and legs of a pig, cut off at the hams, two will be
sufficient for a family of eight. Singe off the hair and thoroughly
cleanse them, removing the toes by scorching. Cut the legs in pieces
suitable for stewing, put down in cold water and cook slowly for three
hours. Pare and cut up nine or ten good sized potatoes and add to your
stew with salt and pepper, about one half an hour before dishing. After
the potatoes have been put in, the greatest care must be taken to
prevent them from sticking to the pot and burning, therefore you must
stir frequently with a spoon. What remains from dinner pour into a mould
and it will become a jelly, which is nice eaten cold for breakfast.
TO STEW A FRESH TONGUE.
MRS. ARCHIE COOK.
Wash it very well and rub it well with common salt and a little
saltpetre; let it lie two or three days; then boil till the skin will
peel off; put it into a saucepan with part of the liquor it has boiled
in and a pint of good stock, season with black and Jamaica pepper, two
or three pounded cloves. Add a glassful of white wine, a tablespoonful
of mushroom catsup and one of lemon pickle, thicken with butter rolled
in flour. Stew the tongue till quite soft in this sauce; the wine can be
added when dished or left out if preferred.
LAMBS' TONGUES STEWED.
MRS. ARCHIE COOK.
Six tongues, three heaping tablespoons of butter, one large onion, two
slices of carrot, three slices of white turnip, three tablespoons flour,
one of salt, a little pepper, one quart of stock or water and some sweet
herbs. Boil the tongues one hour and a half in clear water, take them
up, cover with cold water, and draw off the skins. Put the butter,
onion, turnip and carrot in the stewpan and cook slowly for fifteen
minutes, then add the flour and cook until brown, stirring all the time.
Stir the stock into this and when it boils up, add the tongues, salt,
pepper and herbs; simmer gently for two hours. Cut the carrots, turnips
and potatoes into cubes. Boil the potatoes in salted water ten minutes
and the carrots and turnips one hour. Place the tongues in the centre of
a hot dish, arrange the vegetables around them, strain the gravy, over
all. Garnish with parsley.
ROAST FILLET OF VEAL.
MRS. RATTRAY.
Take a good sized, white, fat leg of veal, weighing some ten or twelve
pounds. Remove the meat carefully from the bone and take out the bone.
Then pin the meat securely into a nice round with skewers; fill the
cavity from which the bone was taken with the following dressing. Roast
in a slow oven, allowing one quarter of an hour for each pound, and be
sure to keep it thoroughly basted with plenty of beef dripping.
DRESSING.
Make ready one coffee cup of bread crumbs, one teaspoonful of chopped
parsley, one half teaspoonful summer savory, pepper and salt to taste.
Take a good sized onion, peel, slice, and fry it well with a piece of
butter the size of an egg; pour the liquor from this into your bread
crumbs and blend all thoroughly together. Be careful not to put the
onion in, only the fried butter and onion juice. When the meat is
cooked, remove from pan and make a rich brown gravy to serve with it.
Garnish your dish with fried bacon and slices of lemon.
STUFFING FOR VEAL.
MRS. W. CLINT.
Chop half a pound of beef suet very fine, put in a basin, with eight
ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful
of equal quantities of powdered thyme and marjoram, the rind of a lemon
grated, the juice of half a one; season with pepper and salt, and a
quarter of a nutmeg; mix the whole with two eggs; this will do also for
turkey or baked fish.
YORKSHIRE PUDDING.
MRS. GEORGE CRESSMAN.
Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
batter the thickness of cream. When the beef is roasted pour off the
boiling dripping into another pan, turn in the batter and bake to a good
brown.
GAME.
ACCOMPANIMENTS.--With wild ducks, cucumber sauce, currant jelly or
cranberry sauce.
ROAST DUCK WITH APPLES.
MISS BEEMER.
Pluck and singe a duck, draw it without breaking the intestines, wipe it
with a wet towel and lay it in a baking pan; wipe a dozen small sour
apples with a wet cloth, cut out the cores without breaking the apples,
and arrange them around the duck; put the pan into a hot oven and
quickly brown the duck, then moderate the heat of the oven and continue
the cooking for about twenty minutes, or until the apples are tender but
not broken, baste both duck and apples every five minutes until they are
done, and then serve them on the same dish. It is a great improvement
some think, to parboil the duck for fifteen minutes with an onion in the
water, and the strong fishy flavor that is sometimes so disagreeable in
wild ducks will have disappeared. A carrot will answer the same purpose.
ROAST QUAIL WITH BREAD SAUCE.
Peel and slice an onion and put it over the fire in a pint of milk;
pluck and singe half a dozen quail, draw them without breaking the
intestines, cut off the heads and feet, and wipe them with a wet towel;
rub them all over with butter; season them with pepper and salt, and
roast them before a very hot fire for fifteen minutes basting them three
or four times with butter. Have some slices of toast laid under them to
catch the drippings. While the birds are roasting make a bread sauce as
follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the
finest ones for the sauce, and the largest for the frying later; remove
the onion from the milk in which it has been boiling, stir into the milk
the finest portion of the crumbs, season it with a saltspoonful of white
pepper and a grate of nutmeg, stir in a tablespoonful of butter, and
stir the sauce until it is smooth; then place the saucepan containing it
in a pan of boiling water to keep it hot; put two tablespoonfuls of
butter over the fire in a frying pan, and when it is smoking hot put
into it the coarse half of the crumbs, dust them with cayenne pepper,
and stir them until they are light brown; then at once put them on a hot
dish; put the bread sauce into a gravy-boat ready to send it to the
table. Arrange to have the fried breadcrumbs, sauce and quail done at
the same time; serve the birds on the toast which has been laid under
them; in serving the quail, lay each bird on a hot plate, pour over it a
large spoonful of the bread sauce and on that place a spoonful of the
fried bread crumbs.
VENISON STEAK.
MRS. ERNEST F. WURTELE.
Take a piece of frozen venison, and put into water in which has been put
two tablespoons of vinegar. Just leave until the ice comes to the
surface of the meat, take the meat out and remove the ice with a knife;
wipe dry and flour well, put a good piece of butter in the pan; let
brown, put the steak in salt, and pepper, fry on both sides, then add a
cup of rich milk, push the pan to the back of the stove and cover it and
let it stew slowly for one and a half hours--If the steak is very dry
lard it with salt pork before frying.
STEWED PIGEONS.
MRS. HARRY LAURIE.
For two pair of pigeons stuff first with bread, summer savory, butter,
pepper, salt. Put eight or nine slices of fat pork, in an iron pot to
fry, until the pork is well browned, then take it out and put in the
pigeons and let brown thoroughly, keep turning to prevent burning. Then
add one pint of stock, season if required, put back slices of pork and
let stew for an hour and a half (at least) quietly. If gravy is not
thick enough, add a tablespoon of brown flour. About quarter of an hour
before done, put in a can of green peas--Then serve.
STEWED HARE.
Can be prepared in the same manner as the above for stewed pigeons, with
the addition of spices: cloves a few, and a little more of cinnamon.
BREAD SAUCE.
MRS. BENSON BENNETT.
One half pint boiled milk to one cup of fine bread crumbs, one small
onion, two cloves, one piece of mace, salt to taste, let simmer five
minutes, add small piece of butter.
CRANBERRY JELLY.
Pare, quarter, and core twelve good sized tart apples, place in a
porcelain kettle with two quarts of cranberries, cover well with cold
water and stew until soft, then strain through a jelly bag, add to this
juice two pounds of confectioner's sugar, and boil as you would any
other jelly, until it falls from the skimmer; when you dip it in skim
off any froth that arises while boiling, put in moulds and let it get
firm before using.
PLAIN DRESSING FOR FOWLS.
MRS. W. CLINT.
One cup and a half of bread crumbs (not too stale), one heaped teaspoon
each of parsley, thyme and savory, one dessert spoonful butter, half
teaspoon salt, quarter of a teaspoon pepper, mix all together with a
little milk.
PLAIN DRESSING FOR GEESE AND DUCKS.
One cup breadcrumbs or potatoes, one cup or more of stewed onions, one
tablespoon sage, pepper, salt and a little butter, mix with a little
milk.
VEGETABLES.
"Cheerful cooks make every dish a feast."--MASSINGER.
Always have the water boiling when you put your vegetables in, and keep
it constantly boiling until they are done. Cook each kind by itself when
convenient. All vegetables should be well seasoned.
APPLES.
MRS. DAVID BELL.
When the barrel of apples you have bought, begins to make your mind
uneasy, because they can spoil faster than you can use them, a good plan
is to peel, core and stir them with a very little sugar and screw them
down in your jam jars. They will keep for a couple of months and will be
handy to fill a tart or as apple sauce, etc.; they do not need to be
cooked too much and some of the firmer sorts may remain in quarters
solid enough for a pie. Another plan is to peel but not core the
suspicious ones, then let them freeze solid, when frozen pack them in a
box and cover. Keep them where they will not thaw. When you wish for a
dish of baked apples, put them in your baking pan, scatter a little
sugar over them and put them in a quick oven without letting them thaw,
when done, they should each be whole and a pretty brown color.
BEANS.
Beans are a nice winter vegetable, but cooked with pork as "baked
beans," are too strong for daily use, but are a desirable article of
food cooked more plainly. Choose the small white beans, put them in a
saucepan with as much cold water, as will cover them well and a small
pinch of baking soda; when they have simmered a few minutes drain off
the water and replace it with hot water and a little salt; if possible
let them cook without boiling hard; when tender drain, and dish with a
liberal piece of butter and a dust of pepper. They are also good thrown
when drained into the frying pan with some dripping, pepper and salt,
and heated a few minutes over the fire. The only attention they require
in cooking is lest they melt into soup when nearly cooked.
FRIED BEETS.
MRS. DUNCAN LAURIE.
Boil until tender, slice and put in stewpan with a teaspoon of vinegar,
half the juice of a lemon, one half teaspoonful each sugar and salt, a
grate of nutmeg and a dash of pepper. Add two tablespoonfuls of stock, a
teaspoon butter, and let simmer one half hour.
CREAMED CABBAGE.
MISS J. E. FRASER.
Cut a medium sized cabbage in quarters. Take out the stem, put into a
kettle of boiling water, cook for ten minutes, drain and cover with cold
water. This will destroy the odor so unpleasant. When cold, chop fine,
season with salt and pepper. Make a sauce of two tablespoons of butter,
one tablespoon flour, mix smooth, add one pint of milk; cook in this
sauce slowly for three quarters of an hour.
STEWED CUCUMBERS.
MRS. DAVID BELL.
Peel a nice straight cucumber, cut in four lengthwise, scoop out all
seeds, and cut it in pieces about three inches long; throw these into a
saucepan of boiling water with a little salt. When they bend under the
touch, they are done, drain in a sieve, then put in a stewpan with a
good sized piece of butter, finely chopped parsley salt and pepper. Toss
over the fire till thoroughly heated through and serve in a hot dish.
OYSTER CABBAGE.
MRS. D. M. COOK.
Mince fine one half a cabbage, boil for ten minutes and strain off
water. Then cover cabbage with milk and let come to a boil, add rolled
cracker crumbs, butter size of a walnut, salt and pepper to taste.
CORN OMELET.
Boil one half dozen ears of corn, cut corn from the cob; beat four eggs
separately, add to the corn the beaten yolks, salt and pepper, put in
the whites last, fry in a pan with plenty of butter.
MACARONI AND CHEESE.
MISS H. BARCLAY.
Boil quarter of a pound of macaroni in water, for half an hour, cool and
chop. Make a sauce of one tablespoonful butter, one dessertspoon of
flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix
all together with three ounces of grated cheese. Put in a shallow dish
sprinkling top with cheese. Bake a golden brown and garnish with toast.
MACARONI.
MRS. THOM.
One half pound macaroni, one half pound cheese, one quarter pound of
butter, pint of milk, mustard and cayenne. Boil macaroni in salt and
water until tender, drain and lay in dish. Put pint of milk on fire,
just before boiling, add one tablespoon flour, rubbed smooth in a little
cold milk, butter, nearly all the cheese grated, mustard and cayenne.
Boil until thick as custard, then pour over macaroni, sprinkle
remainder of cheese on top with some small pieces of butter; if used
immediately bake twenty minutes, if allowed to get cold one half hour.
CREAM-BAKED ONIONS.
MRS. J. S. THOM.
Pare as many good-sized onions as required and cover with boiling water,
boil for ten minutes, then drain. Cover again with boiling water to
which add one half teaspoon of salt, and cook till tender. Drain
carefully and put the onions in a baking dish, place on each a teaspoon
of butter, add pepper and salt to taste, then fill the dish half full of
milk and cover with a layer of fine bread-crumbs. Bake till a delicate
brown.
CORN OYSTERS.
MRS. FRANK GLASS.
One pint green grated corn, two tablespoons of milk, two eggs, two
tablespoons of butter, flour to make a batter. Fry with butter.
OYSTER PANCAKES.
MRS. WADDLE.
One quart of new milk, three eggs, one half dozen green corn grated, one
half teacup melted butter, one teaspoon salt and pepper. Flour enough to
make a thin batter, fry with butter.
STIRRED POTATOES WITH EGGS.
MISS GRACE MACMILLAN.
Eight cold boiled potatoes chopped fine. Put into the saucepan a piece
of butter the size of an egg. When it melts stir in the potatoes,
stirring them till brown, then pour in four well beaten eggs, and stir
them well through the potatoes. Serve very hot.
SWEET POTATOES STUFFED.
MRS. ARCHIBALD LAURIE.
Four large sized sweet potatoes baked until tender, then cut carefully
in two. Cut a piece off each end, so they will stand, then scoop out,
leaving the skins perfect. Mash the potato fine with an egg dressing as
follows: boil four eggs hard, mash the yolks to a paste with cream to
thin, salt and pepper to taste and a little mustard if liked; with this
mixture fill the skins, place a piece of butter on top of each, and bake
until well browned. Serve in individual saucers with a small doyley
under.
POTATO FRILL.
MRS. FRANK GLASS.
Boil and mash some potatoes, working in a little milk and butter but not
enough to make the paste soft; while hot add one beaten egg. Shape this
paste into a fence on the inside round of a shallow dish, fluting it
with the round handle of a knife. Set one minute in a hot oven but not
long enough to cause the fence to crack. Glaze quickly with butter and
pour the meat carefully within the wall. The mince should not be so thin
as to wash away the frill.
POTATO PUFF.
MISS CORDELIA JACKSON.
Take two cupfuls of cold mashed potato, and stir into it six
teaspoonfuls of melted butter, beating to a white cream before adding
anything else. Then put with this two eggs, whipped very light and a
teacupful of cream or milk, salting to taste. Beat all well, pour into a
deep dish, and bake in a quick oven until it is nicely browned. If
properly mixed it will come out of the oven light, puffy and delectable.
POTATO PEARS.
MRS. J. S. THOM
Boil six or eight large potatoes, when well done mash thoroughly, adding
a little butter, cream, pepper and salt. Mould into shape of pears,
putting a clove into stem and brush over with beaten egg, and put into
the oven to brown slightly.
POTATO FRICASSÉ.
MRS. J. T. SMYTHE.
Cut into thin slices one half pound of fat salt pork. Place in stewpan,
when brown, add an onion sliced and a little cold water, cook a few
minutes. Cut up a number of good sized potatoes, add this to onion and
pork and one half teaspoon of pepper. Cover well with cold water. Let
this boil hard for hours. If about half an hour before serving, it is
found not to be thick enough, take off cover and boil until it does
thicken.
PEAS WITH CREAM SAUCE.
MRS. STOCKING.
Put one quart of peas in a kettle of salted boiling water and cook
fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a
tablespoon of flour, mix; add a cup of milk; stir constantly until
boiling; add salt, pepper and then the peas; stand over boiling water
about five minutes and serve as garnish to baked, broiled or fried
sweetbreads.
CREAMED RICE.
MRS. LAWRENCE.
Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor
with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven
for one and half hour.
TO BOIL RICE.
MISS M. SAMPSON.
Have enough boiling water with a pinch of salt to more than cover the
rice, boil for twenty minutes, do not stir, strain through a collander
when cooked, and serve.
SPINACH ON TOAST.
MRS. FRANK GLASS.