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M. C. CONNER,
Jeweler and Diamond Merchant,
BURLINGTON, IOWA.
When you buy JEWELRY, SILVERWARE, DIAMONDS, or other PRECIOUS STONES,
you want something upon which you can rely, with a name and reputation
behind it. By purchasing of M. C. CONNER, the leading dealer in
high-grade and fashionable Jewelry, you will get not only Full Value,
but articles of the Finest Quality, in Beautiful and Artistic Designs,
many patterns being made expressly for his trade, and not to be found
elsewhere.
* * * * *
[Illustration: drawing of a cut glass decanter.]
Don’t Forget
That you cannot get every thing you want out of the Cook Book, you must
go to
E. H. Carpenter’s
for Hawk’s Cut Glass, the finest in the World.
He also has a fine line of Sterling Silver Tableware in the newest
patterns.
Ivory and Pearl Handle Knives, Carving Sets, Etc.
CHAFEING DISHES.
* * * * *
FLINT HILLS
COOK BOOK,
Compiled by Women
[Illustration: drawing of an old
brick building with a bell tower topped with a
peaked roof.]
——OF——
Christ Church Parish,
BURLINGTON, IOWA.
1895
* * * * *
CONRAD LUTZ,
PRINTING, BINDING
[Illustration: publisher logo]
BURLINGTON, IOWA.
* * * * *
PREFACE.
There is a custom, hoary with the accumulated dust of ages, originating
many a long century ago, in a certain, but now extinct “garden,” of
which we all know more or less, viz: That man will and must eat.
Out of the helplessness of man there has grown another custom, equally
old, (some say even older) that women shall set before him that which
shall satisfy man’s hunger.
From that day to this women have vied with one another for pre-eminence
in culinary art. Now any man will tell you that in this art, there has
been vouchsafed to some a greater measure of perfection than to others.
With this thought in mind, it has been the effort of the compilers to
gather together and set forth in the pages of this book the proudest
achievements of the best cooks to be found among the women of Christ
Church Parish and others of the city of Burlington, Iowa.
This being such a laudable object, it seems to the writer, that no
apology for this book can be necessary. It is, therefore, put forth with
the utmost confidence that it will receive a hearty welcome.
Like all things done in haste, it will no doubt, show defects to the
critical eye; but such as it is, we cast it like “bread” “upon the
waters,” trusting that it may return in another form, ere many days are
past.
BURLINGTON, IOWA.
INDEX TO RECIPES.
PAGE.
Breads 7
Soups 15
Fish and Oysters 21
Eggs 25
Meats and Entrees 27
Vegetables 37
Salads 43
Pickles and Relishes 47
Pastry and Puddings 52
Ices 69
Cake and Cookies 71
Jellies and Jams 81
Beverages 85
Confectionery 86
Miscellaneous 93
INDEX TO ADVERTISEMENTS.
PAGE.
M. C. Conner Inside Front Cover
E. H. Carpenter ” ” ”
Hotel Delano 6
Hawkeye Laundry Co. 6
Biklen, Winzer Grocer Co. 6
Churchill Drug Co. 14
O. M. Burrus 14
Grand Union Tea Co. 14
Paul H. Phillips 14
D. D. Robinson 20
Stewart & Hayden 20
Harrington & Salter 20
George W. Turner 20
Kaut & Kriechbaum 24
Kriechbaum & Dewein 24
Mrs. G. Moard 24
John Renner 26
Mauro & Wilson 36
Henry’s Drug Store 36
Burlington Electric 41
Lighting Co.
Frank Kupper (estate) 41
R. M. Raab & Bro. 42
Burlington Tent and 42
Awning Factory
Theo. W. Niemann 42
I. Prugh & Sons 42
Xano Manufacturing Co. 42
Boeck’s Leaf Lard 42
Burlington Gas Light Co. 51
Sterling & Son 51
Wyman & Rand 51
Rankin & Dodge 51
H. A. Brown & Co. 51
Schier Tailoring Co. 68
John Boesch 68
J. J. Curran & Co. 68
Gnahn’s Bookstore 68
Drake Hardware Co. 70
H. Ranke 80
Burlington Hawk-Eye 80
Jas. W. Smither 80
Wm. Ihrer & Son 83
P. F. Unterkircher & Son 83
E. S. Phelps 84
W. J. Donahue 84
M A. Frawley 84
M. H. Davis 84
Robinson Drug Co. 92
H. Zaiser & Son 92
S. & S. Bakery 92
Joseph Bock 95
Jas. Bentz & Sons 95
The Journal Co. 95
S. R. & I. C. McConnell 95
J. S. Schramm Inside Back Cover
* * * * *
Hotel Delano,
BURLINGTON, IOWA.
_THOROUGHLY RENOVATED_
_FREE BUS._ _STEAM HEAT._
O. W. DELANO, Proprietor.
* * * * *
THE HAWKEYE LAUNDRY CO.,
407 NORTH MAIN STREET.
WORK CARED FOR AND DELIVERED IN ANY
PART OF THE CITY.
C. M. MATHEWS, Manager.
* * * * *
YOU MAKE NO MISTAKE IN BUYING
Uncle Sam Baking Powder,
IT IS HEALTHY. ECONOMICAL. NUTRITIOUS.
BIKLEN, WINZER GROCER CO.
* * * * *
BREADS.
Sally Lunn.
1 scant cup of sugar, 3 cups of flour, 1 cup of milk, 2 eggs, 1
tablespoonful of butter, 2 heaping teaspoonsful of baking powder, mixed
with the flour. Mix eggs, sugar and butter, then add with flour, stir
quickly, put in shallow biscuit tins and bake 20 or 30 minutes.
Mrs. C. P. Squires.
Cheese Straws.
1 quart of flour, 1 pint cheese (grated), ½ teaspoonful of salt, 4
tablespoonfuls of lard, use water to make it just stiff enough to roll
on the board, ¼ inch in thickness, cut in narrow—not too long—strips,
and bake a light brown in a quick oven.
Mrs. E. L. Stone.
Coffee Cake.
1 coffee cup of butter, 1 coffee cup (heaping) of white sugar, 1 quart
of milk (boiled), 1½ pints potato sponge, 4 eggs, flour enough to knead
it well, let it get very light, then roll it out one-half inch in
thickness and let it rise again; then just before putting into the oven
spread butter or thick cream over it and sprinkle thickly with powdered
sugar and ground cinnamon, well mixed.
Mrs. E. L. Stone.
Indian Bannock.
Scald 1 pint corn meal very carefully, 1 quart of milk, 4 eggs, a little
sugar and salt. Bake.
S. S. G.
Corn Meal Muffins.
4 tablespoons corn meal well scalded. Add 1 cup of flour, 1 tablespoon
of butter (put into the meal while hot), 1 egg, 1 cup of milk, a little
salt. Bake in muffin cups.
S. S. G.
Corn Meal Muffins.
2 eggs, 1 tablespoon of butter, 1 tablespoon of sugar, nearly 1 glassful
of milk, 1 glassful of flour, ½ glassful corn meal, 1 heaping teaspoon
baking powder. Bake in quick oven.
M. G. M.
Muffins.
½ pint sweet milk, 3 eggs, butter size of an egg, tablespoonful of
sugar, ½ teaspoonful of salt, 3 teaspoons of baking powder. Flour to
thicken.
Mrs. H. W. Perkins.
Muffins.
Put a pinch of salt and a teaspoon of sugar in a bowl, separate 1 egg
and mix the yolk with this, stir well; then add 1 pint of milk, butter
the size of a walnut, melted, 1 teaspoonful of baking powder in flour
enough to make a batter as for “pan cakes,” last add the beaten white of
egg. Bake in muffin tins that have been warmed. Bake in a hot oven.
Bertha B——.
Rice and Corn Meal Cakes or Muffins.
At night boil two cups of rice, add a lump of butter the size of an egg,
and stir in 1 pint of milk. In the morning beat four eggs separately and
stir into the rice, and beat well together. Add 2 cups or more of corn
meal, mix well and bake; have the batter not too thick. This batter can
be used for thin cakes cooked slowly on a griddle, or baked in gem pans
and served as muffins.
S. S. G.
Plain Waffles.
1 pint of flour, 1 pint of sweet milk, 1 egg, 1 teaspoonful of baking
powder, 1 tablespoonful of butter. Mix into a smooth batter, and bake in
hot waffle iron. Serve hot with butter and sugar, or syrup.
A. N. Duffy.
Waffles.
3 eggs, beat yoke and white separate, mix sweet milk with yolks of eggs,
stir flour in gradually, tablespoon warm butter, 2 level teaspoons of
baking powder, a pinch of sugar and salt, then ready to bake put in
whites of eggs. Have waffle iron very hot.
Mr. John Gregg.
Graham Bread.
1 pint bread sponge, 1 cup molasses, 1 quart Graham flour. Put a
teaspoon of soda and one of salt, also a teaspoonful of lard in a cup
and fill it up with hot water—mix all with the sponge and let it stand
two hours—then make into two loaves put in pans and let it stand one
hour, then bake.
Mrs. E. L. Stone.
Graham Tea Cake.
1 egg, ½ cup of sugar, 1 cup Graham flour, 1 cup white flour, 1 cup
milk, 2 heaping teaspoonsful of baking powder. Mix as you would a cake.
Bake in cake tins in a quick oven, and serve hot.
C. S. C.
Boston Brown Bread.
1 cup corn meal, 2 cups rye meal, 1 cup molasses, 1¾ cups buttermilk, 1
teaspoonful soda dissolved in a little boiling water, little salt. Steam
8 hours in a well buttered mould which should be but half full.
Mrs. H. T. Cook.
Boston Brown Bread.
1 cup molasses (New Orleans), 1 teaspoonful soda dissolved in molasses,
3 cups of corn meal, 2 cups rye meal, 1 egg, a little salt, 1 cup cold
water or milk. Bake or steam three hours, (steaming preferred).
S. S. G.
Hominy Balls.
2½ cups of fine hominy to 3 quarts of water, boil one hour, or until
thoroughly cooked, then take 5 cups of boiled hominy, 1 cup milk, 3
eggs, 4 tablespoonsful of sugar, 1 pint of flour, 1 pint cracker crumbs.
Mix all together putting in only a part of the rolled crumbs, reserving
the remainder to roll the balls in. Fry like doughnuts.
S. S. G.
Corn Bread.
1 pint corn meal, 1½ pint sweet milk, 3 eggs, salt, a little baking
powder.
Miss Rhein.
Rice Corn Bread.
¾ tea cup of boiled rice, 3 eggs, the yolks beaten light and added to
rice while warm, stirring all the time to keep eggs from cooking, add a
pint or little more of sour milk, 1 teaspoonful salt, meal enough to
make a thin batter, add the well beaten whites, a lump of butter size of
an egg, a small teaspoonful soda dissolved in warm water. Bake in a deep
pan in a very hot oven.
K. T. R.
Jolly Boys.
Scald 2 cups of corn meal, when cool add 1 egg well beaten, 1 cup flour,
1 tablespoonful sugar, 1½ teaspoonful soda, a little salt. Bake in small
cakes on griddle, split when hot and butter.
K. T. R.
Rice Corn Bread.
1 quart buttermilk, ¾ cup rice, 1 cup white corn meal, 3 eggs, 1
teaspoonful soda, cook the rice till tender and dry, pour over it 1 pint
buttermilk, let stand till cool, then add the rest of the buttermilk.
The eggs beaten repeatedly, a pinch of salt, the corn meal, and lastly
the soda dissolved in a little water. Pour into a hot buttered cathem
dish and bake one hour in a hot oven.
Mrs. H. C. Schramm.
Corn Bread.
Take 4 ounces yellow corn meal, 6 ounces pure flour, 4 ounces sugar and
mix well together, add 3 whole well beaten eggs, 1 ounce baking powder,
a pinch of salt, mix with cold milk into light dough, roll out quickly,
and bake in quick oven about fifteen or 20 minutes.
Mrs. John Gregg.
Corn Cakes.
Soak 1½ cup corn meal in milk, add one cup flour, 2 teaspoonsful baking
powder, ½ teaspoonful salt, 2 eggs beaten separately and cream or rich
milk enough to make thin. Fry on soapstone or iron griddle.
S. M. W.
Bread.
To make four small loaves—Take three tablespoonsful of flour and scald
with two teacups of sour or butter milk, curd and whey, add a pinch of
sugar and salt, when cool add one cake of yeast. Let it stand in a warm
place four or five hours, or over night. From this set a sponge, which
should be light in two hours. In your bread pan dissolve half a tea cup
of sugar, two tablespoonsful of lard, one tablespoonful of salt, a pinch
of soda, with one quart of hot water; when cool add sponge and mix well.
Sift and add flour as for cake and knead until smooth, not too stiff;
rub a little lard over the top and set it in a warm place until light,
make into loaves and bake one hour. The secret is to keep it in a warm
place from the start. It has never been known to fail.
N. Priestman.
Corn Dodgers or Pone Bread.
1 quart of corn meal, sifted, 1 teaspoonful of salt, 1 tablespoonful of
lard, thoroughly worked into the meal. Enough scalding water to make a
stiff batter, so it can be moulded into pans, in the hands. Bake half an
hour in a quick oven.
E. J. Robertson.
Old Fashioned Plain Corn Bread or “Hoe Cake.”
1 quart sifted corn meal (white), one teaspoonful of salt. Enough butter
milk to make a thick batter. Dissolve in a cup of butter milk just
enough soda to sweeten the milk, and no more. Beat thoroughly and bake
on a griddle in cakes about ¼ inch thick. When brown place in a hot oven
and when dry and crisp serve at once very hot.
E. J. Robertson.
Beaten Biscuit.
1 quart flour, sifted, 1 teaspoonful of salt, 1 tablespoonful of cold
lard. Work the lard thoroughly into the flour, then add, a little at a
time, half sweet milk and half water, until you have a stiff dough.
Place on board and work through a biscuit machine, or beat twenty
minutes, until smooth and light, and the dough blisters. Roll out quite
thin, cut into shape and prick the top with a fork. Bake in a quick oven
twenty minutes.
E. J. Robertson.
Graham Gems.
2 eggs well beaten, a large spoonful of dark molasses, a tablespoonful
of shortening, one cup of sweet milk, one small cup of wheat flour, and
two of Graham flour, two teaspoonsful of baking powder, one teaspoonful
of salt. Grease your gem pans, warm well, drop in your dough, bake in a
hot oven. This will make a dozen gems.
Mrs. L. L. Arnold.
Baking Powder Biscuits.
Sift one quart of flour, two rounding teaspoonsful of baking powder and
one teaspoonful of salt into a bowl, add three teaspoonsful of cottolene
and rub together until thoroughly mixed, then add sufficient milk to
make a soft dough, knead slightly, roll out about half an inch thick and
cut with a small biscuit cutter. Place a little apart in a greased pan
and bake quickly in hot oven for fifteen or twenty minutes. These
biscuits should be a delicate brown, top and bottom, light on the sides
and snowy white when broken open.
Mrs. L. L. Arnold.
Cheese Balls.
Whites of 2 eggs beaten, 1 cup of grated cheese, crackers enough to roll
into balls. Roll in crackers and fry in hot lard.
Frances H. Potter.
Cheese Sticks.
1½ cups of grated cheese, 1 cup of flour, 1 teaspoonful of baking
powder, 1 tablespoonful of salt. Mix with ice water and roll thin, and
cut in long thin sticks and place in the pan so they will not touch and
bake in quick oven.
L. R. B.
Corn Bread.
2 eggs, ¾ cup milk and water mixed, ½ cup of flour, ½ cup of corn meal,
1 medium spoon of lard, 1 teaspoon of sugar, salt, 2 level teaspoons of
baking powder.
Katherine Stevens.
Pop-Overs.
Required: 2 eggs, 2 cups of flour, 2 cups of milk. 1 teaspoonful of
salt, 1 tablespoonful of melted butter. Mix carefully as follows: Break
and beat the two eggs; add teaspoonful salt; add two cups sifted flour,
and little by little the two cups milk, rubbing smooth with spoon. The
butter should be placed to melt as the mixing begins and is ready to add
last, beating into the very soft batter. It should not have a lump in
it. Bake for fifteen or twenty minutes in a crisp oven. Allow them to
stand for a few moments after browning with the door ajar, and they will
not fall.
Minette Slayback Carper.
* * * * *
CHURCHILL DRUG CO.,
IMPORTERS AND
Wholesale Druggists,
BURLINGTON, IOWA.
* * * * *
SEE O. M. BURRUS FOR
Granite and Marble Monuments, and Head Stones,
STONE WORK OF ALL DESCRIPTIONS.
Stone Steps and Coping, Stone Walks and Carriage Steps,
the Best Building Stone, Cistern Tops, and
all styles of Hitching Posts.
* * * * *
GRAND UNION TEA CO.,
CARRY THE FINEST LINE OF
Tea, Coffee and Spices
_IN THE CITY_.
GIVE THEM A CALL, IT WILL PAY YOU.
* * * * *
PAUL H. PHILLIPS,
HOLIDAY NOVELTIES IN
Neckwear, Handkerchiefs, Mufflers, Umbrellas,
WALKING STICKS, GLOVES, ETC.
* * * * *
SOUPS.
Meat for soup should be boiled long and slowly. People usually hurry
soups too much, but in this case “haste certainly makes waste.” The
water should be cold when the meat is put in, and it should be
thoroughly skimmed as soon as it boils, kept closely covered and
carefully strained when done.
Mock Turtle Soup.
Put a knuckle of veal in the stock pot and boil for two hours, add a
pint and a half of black beans, boil five hours more, pepper and salt to
taste, remove from fire, strain and whip smooth. Have ready three
chopped hard boiled eggs, one-half of sliced lemon and a small glass of
wine. Pour in soup and serve.
K. T. R.
Celery Soup.
Cut up six stalks of celery into half inch pieces, put them in pot with
one onion, one black mace, salt and two small peppers, add a quart of
veal broth and boil one hour. Rub the ingredients through a sieve, put
the pulp into a sauce pan, add one quart more of stock, boil, then set
on one side of stove, add a pint of cream to the soup and serve with
toast.
K. T. R.
Rich Stock or Grand Bouillon.
4 pounds shin of beef, 4 pounds knuckles of veal, ½ pound lean ham, any
poultry trimmings in pantry, 2 onions, 3 carrots, 3 turnips, 1 head of
celery, 2 tomatoes or 4 tablespoons of canned, a bunch of herbs with
parsley, salt to taste, 3 lumps of sugar, 6 cloves, 2 small blades of
mace, 6 quarts of cold water. Simmer in stock pot for 8 hours, the first
4 on back of stove. Do not let boil quickly that the stock be not wasted
and preserve its color. Strain through a fine hair sieve or cloth and
set away until cold, then remove the fat that has formed on top and it
will be ready for use.
K. T. R.
Split Pea Soup.
A quart of peas, about two quarts of water and an onion, boiled together
until soft. Put through a colander, add a little salt and cayenne
pepper. Fry bread in butter, cut it in small pieces and lay in the
tureen. Pour soup on. If too thick add water. When ready to serve put in
a cup of cream or lump of butter. Of course it is better made with
stocks instead of water.
K. T. R.
Tomato Soup.
One quart of tomatoes, one quart of water, one quart of sweet milk. Boil
water and tomatoes together for twenty minutes. Put in large tablespoon
of butter, same of flour rubbed well together, a little nutmeg, salt and
pepper to taste. Then add a dessert spoonful of soda; as soon as it has
foamed up put in the milk and some rolled cracker, let it boil up and
serve at once.
Mrs. A.
Tomato Soup.
To enough beef stock for six persons, take a can of tomatoes. Fry a
medium sized onion in butter, add this to the tomatoes. Stew until soft.
Then strain and add the stock. Boil a little and season with salt and
red pepper.
Mrs. Wallace Campbell.
Cream of Rice Soup.
2 quarts of chicken stock (the water in which fowl have been boiled will
answer), 1 teacup of rice, a small onion, 1 quart of cream or milk, a
stalk of celery, salt and pepper to taste. Wash rice, carefully add to
stock, onion and celery, cook very slowly 2 hours. Put through a sieve,
add seasoning and the milk or cream, which has been allowed to come to a
boil. If milk is used, add one tablespoonful of butter.
K. T. R.
Clear Stock.
Any parts of chicken left over, 1 pound can beef, ½ pound ham, 3 ounces
butter, 3 carrots, 2 quarts of plain beef stock, some herbs, pepper and
salt. Chop up the chicken and toss them with onion, cut in slices with
the butter in the sauce pan, let them get cold then add beef and
vegetables, herbs, and seasoning, let the whole simmer for three hours,
strain and let get cold, remove fat, and it will be ready for use.
K. T. R.
Veal Broth with Dumplings.
Put in stock pot two pounds of chopped knuckle of veal, and two quarts
of cold water, let it come to a boil slowly, then set on back of range,
add a stalk of celery, a small pepper, one onion quartered, heaping
teaspoonful of salt, simmer four hours, strain and remove all fat, have
ready some small dumplings, add them to broth, return to fire and boil
fifteen minutes. The dumplings are made as follows: ½ pound sifted
flour, add scant teaspoonful salt, a teaspoonful baking powder and ½
pint of milk. Work into dough and make into little balls.
K. T. R.
Barley Soup.
2 pounds shin of beef, ¼ pound Pearl barley, a bunch of parsley, 4
onions, 6 potatoes, salt and pepper to taste, 4 quarts cold water, cut
meat and vegetables in slices, put in all the ingredients and simmer
gently for four hours, strain and serve.
K. T. R.
Bouillon.
Put 4 pounds of chopped meat and 2 pounds of bone in stock pot, add 2
quarts of cold water, heat slowly, add one tablespoonful salt, four
cloves, tablespoonful mixed herbs, simmer five hours, boil down to three
pints, strain, let get cold and remove fat. Heat when needed and serve
with small squares of toast.
K. T. R.
Cream of Celery.
1 pint of milk, 1 tablespoonful of flour, 1 tablespoonful of butter, 1
slice of onion, 1 pint of water, 1 cup whipped cream, 6 heads of celery,
salt and pepper. Boil celery in water for one half hour, boil milk and
onion together, thicken with flour and butter rubbed to a cream, mash
the celery in the water in which it was cooked and stir into the milk,
season to taste, add whipped cream after the soup is in tureen.
K. T. R.
Corn Soup.
1 quart stock, veal or mutton, 1 quart rich milk or cream, 1 can of best
corn, cream, 1 tablespoonful flour with 1 tablespoonful butter, add milk
and cream, boil until it thickens. Boil the corn with the stock for ten
minutes, strain, and add to milk and cream. Salt and cayenne pepper to
taste.
M. A. S.
White Soup.
Boil a knuckle of veal or two chickens until the skin breaks, skim, add
a cup of vermicelli, which has been boiled in other water until tender.
Just before serving add one pint of cream, a little mace, yolks of four
eggs beaten light. The soup should be boiling when these are added, and
stand long enough to boil up again or else it will curdle.
E. G. R.
Corn Soup.
Corn soup, very good, made with either fresh or canned corn; when it is
fresh, cut the corn from the cob, and scrape off well all that sweetest
part of the corn which remains on the cob. To a pint of corn add a quart
of hot water. Boil it for an hour or longer, then press it through the
colander. Put into the sauce pan butter the size of an egg, and when it
bubbles sprinkle in a heaping tablespoonful of sifted flour, which cook
a minute, stirring it well. Now add half of the corn pulp, add cayenne
pepper, salt, a scant pint of boiling milk and a cup of cream.
E. G. R.
Lobster Chowder.
1 lobster, chopped not very fine, 2 Boston crackers pounded fine and
mixed with the green fat of lobster. Put in this a piece of butter the
size of an egg, a little salt and cayenne pepper, work well together,
boil 1 quart of milk and pour gradually over, stirring all the time,
boil five minutes.
S. S. G.
Beef Soup.
Beef Soup is very much improved by boiling a small piece of beef liver
in it.
Mrs. H. C. Garrett.
Oyster Bisque.
Take 3 cups of oysters or clam juice, a very little finely chopped
celery, salt and pepper to taste. Let boil a few minutes, then thicken
with a teaspoonful of flour mixed in a little cold water. Before serving
have the beaten yelks of 2 eggs whipped into a cup of cream, add this to
the juice and keep stirring for full two minutes. Then stir into cups
and serve immediately.
Mrs. W. J. Pollock.
Puree of Lamb.
Use stock from boiled lamb. Put in a stew pan 1 tablespoonful butter,
thicken with ½ tablespoonful flour, thin with ½ cup sweet milk, 2 cups
lamb stock, add ½ can French peas, little parsley chopped very fine,
season. Enough for four people.
Mrs. John Gregg.
* * * * *
D. D. ROBINSON,
DRUGGIST,
LARGEST ASSORTMENT OF Fine Perfumes IN THE CITY.
DOES NOT WANT THE EARTH FOR A SMALL BOX OF PILLS.
Opposite Postoffice. BURLINGTON, IOWA.
* * * * *
FOR
Fine Plumbing and Water Heating,
IN ALL ITS VARIOUS BRANCHES SEE
STEWART & HAYDEN,
310 North Main St.
* * * * *
HARRINGTON & SALTER,
HATTERS.
* * * * *
Try PLATT’S TIGER BRAND OF OYSTERS.
None Better, ask your Grocer, they all keep them.
GEORGE W. TURNER.
* * * * *
FISH AND OYSTERS.
Fish a la Creme.
2 pounds of cusk, halibut, cod or white fish, boiled and shredded with a
fork; put in a dish with bits of butter, pepper and salt to taste. Boil
1 pint of milk, ¼ pound butter, and 2 tablespoonsful flour to thicken, a
small onion when thick, take out onion, and spread the mixture on the
layers of fish. Cover top with fine bread crumbs, squeeze out the juice
of 1 lemon, and brown in oven.
S. S. G.
Fish Stuffed with Crackers.
6 crackers, 1 quart milk, 4 eggs, ¼ teaspoonful pepper, ⅛ teaspoonful
nutmeg, ½ teaspoonful sugar, 1 large fish boned and skinned, about 3
tablespoonsful butter, soak crackers in milk until soft, add eggs
slightly beaten, ½ teaspoonful of salt, pepper, nutmeg and sugar, and
stir. Put 1 tablespoonful of the butter onto a tin sheet placed in a
dripping pan, place ½ of the fish on the sheet and cover with the
crackers and custard, add remaining half of fish, pour over all the
remaining crackers and custard and daub with second tablespoonful of
butter, and bake about forty minutes, as the custard coagulates baste
the fish with it and so continue until all the custard and cracker is on
the fish. When a golden brown baste with a third spoonful of butter.
Serve with Hollandaise Sauce.
M. W. McFarland.
Fried Fish.
Take salmon steaks, wash well, beat yolk and dip fish into it, sprinkle
with pepper and salt, have a deep iron pan with basket, have pan half
full of boiling lard, put fish in basket, put in lard till nicely brown
all over.
SAUCE.—Have green parsley picked very fine, put in pan ½ tablespoonful
of butter, brown well, half tablespoonful of vinegar, add parsley, serve
with fish.
Mrs. John Gregg.
Simple Sauce for Fish.
½ cup of butter, yolks of 2 eggs, ¼ of a lemon, rub the butter to a
cream, add the beaten yolks, a saltspoonful of salt, pepper to taste,
and just before serving a half cup of boiling water.
Mrs. C. E. Schramm.
Salmon Loaf.
1 quart can of Salmon, ½ cup rolled cracker, 1 tablespoonful of butter,
3 well beaten eggs, salt and pepper to taste, steam one hour, serve with
rich drawn butter gravy, with a can of mushrooms cooked in gravy.
Frances H. Potter.
Fish Turbot.
Boil white fish, picked fine (red snapper or other fish will do). For
gravy take 1 quart of milk for 3 pounds of fish, add a little onion, 3
bay leaves and a pinch of thyme. Let simmer for an hour, then strain,
thicken with 2 or 3 teaspoonsful of flour and add 1 cup of melted
butter. Season with pepper and salt. Put in alternate layers of fish and
gravy, sprinkle with bread crumbs and bake. Serve with sauce tartare.
Mrs. C. E. Schramm.
Turbot.
Clean white fish weighing 1½ pounds, place in pan, cover with water and
cook in oven till two-thirds done. Flake the fish from the bones.
DRESSING.—1 pint milk, 1 egg, small spoonful butter, small spoonful
flour, a pinch of white pepper. Steam in double boiler, butter some
shells and put layers of fish and dressing till full and cracker crumbs
on top. Bake 15 or 20 minutes. Can be baked in dish same as oysters.
Katherine Stevens.
Turbot.
Take a white fish, steam till done, take out the bones and sprinkle with
salt and pepper.
SAUCE.—Take 1 quart of milk, ¼ pound of flour, 1 bunch of parsley and
summer savory, 3 slices of onion, put this over the fire and stir until
it creams. Adding 2 eggs, ½ pound butter, then put through a sieve. Put
into a baking-dish, first a layer of fish and then one of sauce, and so
on, up to the top, spread with crumbs and bake half an hour.
E. G. Roads.
Cream of Oysters.
2 pints of oysters, 1 pint milk, 1 pint cream, 3 tablespoonsful corn
starch, butter and salt to taste, serve on toast. Let cream come to a
boil, mix corn starch with cold milk, and stir into boiling milk, cook
oysters in their own liquor and turn into the cream, season well with
salt, pepper and butter.
Mrs. C. P. Squires.
Escalloped Oysters.
1 can oysters, 1 pint sifted bread crumbs, 6 tablespoonsful melted
butter, salt and pepper. Pour oysters into sieve with 1 cup cold water
and let them drain, pick off all pieces of shell. Roll and sift dry
bread for crumbs. Into greased baking dish put layer of oysters, cover
with ⅓ of the bread crumbs, season with salt and pepper, and pour over ⅓
of the melted butter. In this way make three layers of oysters. Bake in
pretty hot oven from 20 to 30 minutes.
M. W.
Croustades or Bread Boxes.
Cut a loaf of stale bread from which the crust has been removed into
pieces, 2½ inches thick, 2½ inches wide, and 3½ inches long, then with a
sharp pointed knife cut a line around the inside ½ inch from the edge
and carefully remove the crumbs, leaving a box with sides and bottom ½
inch in thickness. The boxes may be cut round if preferred, using two
sizes of biscuit cutters. They are fried in a kettle of smoking hot
lard, and should be crisp and dry and the color of amber. Serve heaping
full of creamed spinach, creamed fish, chicken or asparagus tips.
Mrs. W. D. Eaton.
* * * * *
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* * * * *
MRS. G. MOARD.
FINE MILLINERY,
314 Jefferson Street
* * * * *
EGGS.
Omelette.
3 eggs, 3 tablespoonsful of cream or 3 scant tablespoonsful of milk, 1
tablespoonful of chopped parsley, 1 even teaspoonful of butter, salt and
pepper. Beat yolks until they are thick and lemon colored. Beat whites
very stiff. Beat into the yolks the milk, parsley and seasoning. Fall
the whites into the yolks. Do not stir them in. Grease hot omelette pan
with the one teaspoon of butter, pour in the eggs, shake the pan to keep
them from burning. When omelette is light brown on the bottom, place in
oven until top is dry enough to show most of knife run through it.
Loosen from pan with knife. Fold over. Serve on warm platter.
M. W.
Jam Omelette.
4 eggs, beat well, white and yolks separate, put together, add 4
tablespoonsful sweet cream, teaspoonful of butter, pinch sugar and salt.
Put little butter in hot pan, pour in mixture, cook over hot fire. Hold
over omelette red hot stove lid so as to raise it without turning. Put
on hot dish. Have ready any jelly, spread over omelette. Fold omelette
towards center.
Mrs. John Gregg.
Simple Omelette.
4 eggs, beaten together lightly with a fork, a scant half teaspoonful of
salt, half a saltspoonful of pepper, and 4 tablespoonsful of cream. Add
these to the beaten eggs and mix well. Pour into a hot, buttered
omelette pan and lift or pick constantly with a fork until firm and
brown underneath. Then fold and serve.
S. M. W.
Boiled Eggs.
Place on the fire in cold water and leave till the water boils.
S. M. W.
Poached Eggs.
Have boiling, salted milk in the skillet and poach as in water.
S. M. W.
French Eggs.
Boil 4 eggs twenty minutes, remove shells, separate the whites and
yolks, chop the whites fine. Make a nice cream sauce and into this stir
the chopped whites. Have ready on a platter six half slices of bread,
toasted and buttered, pour the cream sauce over the toast, and over all
grate the yolks of the eggs. Serve very hot.
W. W. MacFarland.
Cheese Souffle.
1 large cup of sweet milk, 1 even tablespoonful of corn starch, 1 large
cup of grated cheese, 3 eggs beaten separately, salt and pepper. Put
milk and corn starch on stove and stir until like gravy, add cheese,
pepper, salt and eggs, stirring in the beaten whites last. Put in
buttered dish and bake in a quick oven.
Mrs. W. J. Pollock.
* * * * *
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Wall Paper, Window Shades, Lace & Portier Curtains
Picture Frames, Mouldings, Paints, Varnishes, Etc.
612-614 JEFFERSON ST.
THE BEST HOUSE IN BURLINGTON.
* * * * *
MEATS AND ENTREES.
Roast Sirloin of Beef, Yorkshire Pudding.
The sirloin of beef is the outer or upper part of the loins, covering
the kidneys and separated from the tenderloin by a flat bone. It is
known to American housekeepers as porter house, (the popular steak of
the old New York porter and ale houses, hence its name). The cut usually
palmed off on New York housekeepers as sirloin is a hip steak or roast,
the proper name of which is a rump-cut, considered by New England
people, to be one of the best joints. Select the middle cut of the loin
of a good-sized animal, and see to it that the outer fat is at least a
quarter of an inch thick; for if the top covering of fat be thin, and
more like gristle than fat, the meat will be found very tough and
unpalatable. Trim away most of the inner fat and a part of the flank;
and as the tenderloin is more useful as steaks or an entree, it is best
to cut it out; also turn the flank under, and if skewers are used,
insert them in the flank only. Salt and pepper the whole joint
liberally, and dash a little flour over the outer fat. Put it in a pan
large enough to hold the joint and a pudding, and when the joint is half
done add the pudding. While cooking baste the meat, and if the pudding
is too dry, baste it also. At the end of an hour and a half, an
eight-pound joint, if a good thick one, will be cooked; but, if a thin
joint, a much shorter time is required.
To make the Yorkshire pudding: Beat thoroughly 5 eggs, add to them a
teaspoonful of salt, a pint of milk and a teaspoonful of lemon juice.
Sift together two teaspoonsful of baking powder and three half pints of
flour. Add the egg mixture gradually and make a stiff batter. Put it in
the pan, not under, but beside the beef. [A Yorkshire matron suggests
the addition of lemon juice to correct the two frequent ill-effects of
so rich a dish.]
Beef Loaf.
Take 1 pound of raw beef chopped fine, 6 large crackers rolled fine,
salt and pepper, and one egg, mix and form into a loaf. Melt a little
butter and rub over the loaf and pour over it one cup canned tomatoes.
Bake three quarters of an hour. Baste frequently. Serve hot.
Mrs. Seymour H. Jones.
Fricassee of Veal With Oyster Plant.
Trim off all surplus fat and bone from the breast of veal, and cut the
meat into neatly shaped pieces; dredge these with flour, and put them in
a sauce pan with butter enough to prevent burning. Cover, and let it
steam in its own vapors thirty minutes; then add a pint of soup-stock or
water and let it cook slowly. Scrape and cut into narrow strips as much
oyster plant as you have meat in bulk; add to it the meat, with salt, a
few whole white peppers, a dash of nutmeg and a teaspoonful of grated
lemon-peel. Add a little more stock if a liberal quantity of sauce is
desired. Cover the dish and simmer until tender, allowing forty minutes
for the vegetables to cook, care being exercised that they are not
cooked too much. Remove the pan to the back of the range; take out a
gill of the liquid, and add to it the beaten yolks of three eggs. Pour
this over the contents of the sauce pan, let it stand a few minutes
longer. Serve. Garnish the dish with slices of lemon, triangular
croutons and sprigs of parsley.
E. G. R.
Stuffed Tenderloin.
Use 4 tenderloins, have them laid open, not cut in two. Make stuffing
same as for turkey. Bind two tenderloins together with stuffing between.
Season with salt and pepper. Fill the pan almost half full of water,
bake 2½ hours, baste frequently. Make gravy. Remove the binding string
before sending to the table.
Mrs. H. C. Garrett.
Fried Kidney.
Take 4 lamb kidneys, wash well in boiling water and dry, dip in mixed
pepper, salt and flour. Put a tablespoon of butter in frying pan and
brown; put in kidneys and brown thoroughly, add half a tea cup of cold
water, cover, simmer 1 hour. Put in bowl, leave till morning. When used
put teaspoonful of butter in pan, brown, small onion chopped very fine,
mix with teaspoon of flour, thin with sweet milk, add kidneys, season
with salt and pepper.
Mrs. John Gregg.
Stuffed Veal Steaks.
Season the steaks, cut rather thin, on both sides with salt and pepper.
Roll them about slices of toast, buttered on both sides, and tie up. Put
in baking pan with a bit of salt pork on each roll, and bake in moderate
oven about forty minutes. Make a gravy and pour over them when served,
on a hot platter.
M. G. M.
Spring Chickens.
Spring chickens may be either broiled or fried. They are especially
liked fried in the southern way. Cut the chickens in pieces as for
fricasseeing, have the frying pan very hot, put a quarter cup of butter
in; when smoking, add chicken, cover and let fry until a golden brown on
one side, then turn and fry on other. It usually takes two fryings to
cook a pair of chickens, as a spider boils only one chicken. When the
chicken is all fried lay the pieces on brown paper to absorb any fat.
Add a tablespoonful of flour to the drippings in pan, add a cup of cream
and stir the mixture until it boils, then add a tablespoonful of chopped
parsley. Remove the chicken from the brown paper cover and arrange the
pieces evenly on the dish and strain the sauce over them. Serve at once.
K. T. R.
Chicken Fricassee, With Peas.
Select a dry-picked young fowl, cut into joints, remove the skin, rinse
in warm water, dip into cold water, drain, and dredge with flour. Put
them in a warm saucepan and cover with hot water; add salt and pepper, a
sprig of parsley and a piece of lemon peel, simmer two hours and remove
chicken. Beat up the yolk of one egg with a gill of cream, add it to the
warm sauce and whisk thoroughly. Arrange the chicken on a dish, pour the
sauce over it, add as a border a quantity of hot, fresh or canned peas,
and serve.
E. G. R.
Remarks on Entrees.
Entrees are the middle dishes of the feast, and not the principal
course, as many suppose. They are a series of dainty side dishes in the
preparation of which the cook demonstrates the extent of her
capabilities. Should they be prepared in a careless manner, they cloy
the palate and prevent that much-abused organ from appreciating the more
important dishes of the feast. They should not only be nicely prepared,
but much care and ingenuity should be shown in the arraying of them on
the platter. To prepare palate-pleasing entrees one must study to please
the eye quite as much as the palate.
Creamed Chicken.
1 chicken of 4½ pounds or two of 6 pounds, 4 sweet breads, 1 can
mushrooms. Boil chicken and sweet breads; when cold cut up as for salad.
Add mushrooms (if large cut in 4 pieces.) In a saucepan put a quart of
cream, in another 4 large tablespoonsful butter, 5 even ones of flour,
stir until melted. Then pour on hot cream, stirring until it thickens.
Flavor with small half grated onion and a very little nutmeg, season
highly with black and red pepper. Mix all together, put in a baking
dish, cover with bread crumbs and pieces of butter. Bake twenty minutes.
Mrs. H. W. Perkins.
Cream Chicken.
One cold boiled chicken, cut in small pieces. Two sweet breads, boiled
and cut in small pieces; one can of mushrooms, drain all the water off
and cut up; 1 pint of cream, 1 pint of milk, yolks of 2 eggs, 3
tablespoonsful of flour, ½ pound of butter, flour and eggs mix together.
Heat cream and butter together and mix with eggs and flour. Cook for
fifteen minutes till all a cream, pour over the other ingredients while
hot. Grate bread crumbs on top and brown in oven.
Frances H. Potter.
Chicken and Curry.
1 boiled chicken, cut up; heat in a sauce pan 1½ tablespoonful of
butter, 1 tablespoonful flour, thin with chicken broth; put in cup 2
teaspoonsful curry powder, mix with little broth, add to sauce, put in
chicken, heat. Have ready a dish of boiled rice. Serve chicken on
platter, with rice around it.
Mrs. John Gregg.
Pressed Chicken.
Take one or two chickens, boil in a small quantity of water with a
little salt, and when thoroughly done, take all the meat from the bones,
removing the skin and keeping the light meat separate from the dark;
chop and season to taste with salt and pepper. If a meat presser is at
hand, take it, or any other mould such as a crock or pan will do; put in
a layer of light and a layer of dark meat till all is used, add the
liquor it was boiled in, which should be about 1 teacupful, and put on a
heavy weight; when cold cut in slices. Many chop all the meat together,
add 1 pounded cracker to the liquor it was boiled in and mix all
thoroughly before putting in the mold. Either way is nice. Boned turkey
can be prepared in the same way, slicing instead of chopping.
M. E. S.
Buckeye.
Make recipe for pressed chicken and use enough chicken in addition to
make a strong broth to mix with it. The broth should be boiled down so
that it will jelly after they are mixed, to set away together. Press
white even sized, bottled mushrooms into the top, in shape of letters
desired. Set away with top turned down (so that the letters are in the
bottom when set away). Put weight on top of mould when set away.
M. E. S.
Sweet Breads.
In boiling sweet breads a porcelain kettle should be used and in cutting
them a silver knife, as they contain an acid that acts upon iron, tin or
steel and destroys much of the delicate flavor. In whatever style sweet
breads are served, they should first be soaked in salt water, then
plunged into boiling water to whiten and harden them.
Mrs. L. I. Roads.
Sweet Bread Patties.
For 25 persons purchase three pairs of sweet breads, parboil them and
pick to pieces, rejecting all fibrous skin, cut into small pieces. Half
hour before serving put 3 tablespoonsful of butter and 3 tablespoonsful
of flour into a sauce pan, and melt carefully without browning, add 1½
pint of milk, stir constantly until boiling, add one can of finely
chopped mushrooms, salt and pepper to taste, when the sauce reaches the
boiling point add the sweet breads. Fill Patties and serve hot.
Mrs. L. I. Roads.
Lambs Tongue on Toast.
A number of excellent dishes can be prepared from the dainty tongue of
the lamb, whether it be pickled or fresh. If pickled blanch it in hot
water a moment to draw out its acidity, then plunge into cold water,
drain, and cut into thin slices, toss them about in a little butter a
moment, cover with gravy nicely seasoned and slightly thickened, and
serve on toast. The fresh tongue should be first boiled and then cooked
in the gravy whole, if preferred; but they are more evenly permeated
with the gravy if quartered or sliced.
E. G. R.
Entrees of Veal.
Curry of Veal.
Cut up 1 pound of raw Veal into inch pieces. Mix 1 teaspoonful of curry,
½ teaspoonful of rice flour, and 1 saltspoonful of salt together; dip
the meat in melted butter or oil, then roll each piece in the powder,
and fry it in butter until a delicate brown. Onion may be added or
omitted. Mince half a sour apple and fry it with the meat; add half a
pint of soup stock; simmer half an hour. Squeeze over all the juice of
half a lemon, mix and serve.
E. G. R.
Veal Loaf.
3 pounds lean veal chopped fine, ¼ salt pork, 2 eggs well beaten, 1 cup
rolled crackers, ½ nutmeg, 1 teaspoonful red pepper, 2 teaspoonsful
salt, ½ cup of milk, 1 tablespoonful sage, piece of 1 lemon. Mix
thoroughly, make into a loaf, bake two hours. Baste often with water,
seasoned with butter, pepper and salt. Slice when cold.
Mrs. H. C. Garrett.
Veal Loaf.
1 pound of pork, 2 pounds of veal chopped fine, 4 eggs well beaten, 4
soda crackers rolled fine, ½ cup sweet milk, salt and pepper to taste,
mould in a loaf, bake forty minutes, sprinkle some rolled crackers over
the top and dot with butter, makes the top brown nicer and flakey.
Mrs. J. L. Arnold.
Veal Loaf.
3 pounds veal chopped fine, ½ pound salt pork, 3 eggs, 1 teaspoonful
pepper, 1 teaspoonful salt, sage to taste, piece of butter size of an
egg, 1 cup crackers rolled fine. Stir with the eggs, add the butter, and
cup of hot water. Bake three hours.
W. E. P.
Veal Croquettes.
1 pint chopped meat, ½ pint bread and milk, yolks of 2 eggs, 1 gill
cream, butter the size of an egg, season well with salt and pepper, warm
bread and milk on the stove until thoroughly mixed, then add the other
ingredients mixed together. If too soft add cracker crumbs. Form into
croquettes, dip into the white of an egg, roll in fine bread crumbs, and
fry in hot lard.
M. G. M.
Fricadella.
½ pound each of veal, lean pork and round steak, add yolks of 3 eggs,
beating into the meat quite hard, beat whites separately very light, add
to the meat ½ cup melted butter, ½ cup of cracker crumbs, ½ cup of
water, a little nutmeg, salt and pepper, mix all together. Shape into
croquettes, roll in cracker crumbs, put in baking pan with considerable
butter. Bake one half hour, baste frequently, add ½ cup cream just
before serving, makes 18 croquettes.
Mrs. E. E. Gay.
Rice Croquettes.
Boil ½ pint of rice in 1 pint of milk, whip into the hot rice 2 ounces
of butter, 2 ounces of sugar, salt and the yolks of 2 eggs. If the
batter is too stiff add a bit more of milk, when cold roll into balls,
dip them in beaten egg, roll in fine bread or cracker crumbs, and fry as
you would doughnuts.
E. G. R.
Steamed Dumplings.
2 cups of flour; 1 teaspoonful of baking powder, enough milk to make a
soft biscuit dough, stirring with a spoon. Fill a small buttered pan
with the mixture and steam over boiling water for an hour. Break in
cakes with a fork and put in hot dish and cover with any kind of gravy.
This is especially good served on platter with fricasseed chicken.
C. S. C.
Cream Fritters, (Very Nice).
1 cup of cream, 5 eggs (whites only), 2 full cups prepared flour, 1
saltspoonful of nutmeg, 1 pinch of salt. Stir white of eggs into the
cream in turn with flour, put in nutmeg and salt, beat all up hard for
two minutes. The batter should be thick (rather). Fry in plenty of sweet
lard, one spoonful for each fritter, drain and serve upon a hot, clean
napkin.
Sara.
Sweet Breads and Peas.
Soak 2 pair of sweet breads in salt water ½ hour, parboil till tender.
Place in biscuit pan butter size of an egg, add sweet breads, a can of
peas with a little of the liquor, and salt and pepper. When nicely
browned remove sweet breads to a platter, arranging peas around them.
Pour over this a dressing made of the liquor, a little milk, salt and
pepper, and a lump of butter. Thicken to consistency of cream.
Mrs. Will Moore.
* * * * *
MAURO & WILSON,
CORNER BOOK STORE.
Wall Paper, Window Shades,
Pictures, Frames, Books, Stationery, Etc.
COR. FOURTH AND JEFFERSON STS.
* * * * *
AFTER ALL THE TROUBLE
and expense of trying to prepare a tempting dish, you will have the
disappointment and mortification of a failure; unless the condiments
used are prime. Don’t forget that you can not convert bran into angel’s
food, neither can you make dainty dishes without using
STANDARD CORDIALS,
PURE SELECT SPICES,
CAREFULLY MIXED CURRY,
TRUE FLAVORING EXTRACTS.
FRESH, SWEET SALAD OILS.
WHERE CAN YOU GET THEM? AT
HENRY’S DRUG STORE.
* * * * *
VEGETABLES.
To Preserve the Color of Vegetables.
The French cooks generally use carbonate of ammonia to preserve the
color of vegetables. What would lay on the point of a pen knife, is
mixed in the water in which the vegetables (such as peas, spinach,
string-beans and asparagus) are boiled. The ammonia all evaporates in
boiling, leaving no ill effects. They also say that it prevents the odor
of boiling cabbage.
Mrs. M. F. Henderson.
Cauliflower.
Divide the Cauliflower into little boquets of square size, and cook in
hot salted water, strain and cool on a plate, season with salt, white
pepper, chopped parsley, and sprinkle with flour; dip in beaten egg,
plunge into hot lard a few at a time, when light brown lift out, strain
and serve hot. Hinsdale.
Mrs. W. J. Pollock.
Cauliflower With Cheese.
Select a fine head of cauliflower, break off the outer leaves and tie it
up in a piece of cheese-cloth. Plunge it into slightly salted boiling
water and cook fifteen minutes. Make a sauce by cooking together 1
teaspoonful of butter and adding to them a generous ½ pint of boiling
water. Stir until thick and smooth, and add a heaping tablespoonful of
grated cheese (Parmesan is the best). Drain the cauliflower of every
drop of water and lay it flower upward in a baking dish. Dust it with
salt and pepper and pour the sauce over it. Strew cheese plentifully
over it and dot thickly with butter. Brown in a quick oven and serve in
baking dish.
F. A. S.
Corn Oysters.
To 1 quart of grated corn add 3 eggs and 3 or 4 large square crackers,
grated; beat well and season with salt and pepper, fry in hot lard. If
the lard is the right heat the oysters will be light and delicious, but
if not heavy and soggy. Serve hot and keep the dish well covered. It is
better to beat the whites of eggs very stiff and add just before frying.
E. G. R.
Corn Pudding.
Grate 12 ears of corn, scrape the pulp out; 1 quart of milk, add butter
size of an egg, salt and pepper to taste, a little sugar. Bake an hour
and serve as a vegetable.
Corn Cakes.
Grate the corn from a dozen ears, season with salt and pepper. Have a
little hot lard in a frying pan. Drop from a spoon.
Corn Fritters.
To 2 cupsful of green corn, boiled on the cob, and cut off and chopped,
add one well beaten egg, a teaspoonful of butter, one very small
teaspoonful of sugar, salt to taste, add just enough rolled cracker to
hold the ingredients together, form into croquettes with floured hands
and fry in deep pot. You can if preferred roll them in egg, then cracker
crumbs before frying. About 7 ears of corn is sufficient.
Stuffed Cabbage.
Wash thoroughly, have a thick white cabbage, cut root off in shape of a
lid, hollow the heart of the cabbage, have ½ pound lean pork, ½ pound
beef minced fine, season with pepper and salt, 2 eggs, 1 tablespoonful
flour, a little sweet milk, stir well together, fill in cabbage, put on
lid, tie well in a cloth, put in a pot covered with cold water. Boil
five hours slowly. Serve with butter.
Mrs. John Gregg.
Hashed Potatoes Crowned.
Chop cold boiled potatoes, put them in a sauce pan with milk, butter and
salt to taste, have some hot butter in a frying pan, pour in potatoes
and let them brown. Serve in shape of an omelet and garnish with
parsley.
Potatoes a la Florento.