Vinegar
¼ lb. cloves
4 tablespoonfuls mustard seeds
2 tablespoonfuls black pepper
1 pint (2 cups) grated horseradish
2 pepper pods
2 sliced onions
1 garlic clove
Gather the walnuts while soft enough to run a pin through them; put them
into an earthenware pan, cover them with water, and boil till the hull
comes off easily.
Put them into a tub of cold water; hull them, then wash them and put
them into jars. Pour moderately strong salt and water over them and let
them remain in this for a week, changing the brine once during this
time. At the end of this time scald them in weak vinegar, and let them
remain in this for four days; then pour it off, cover them with cold
vinegar, and add all the seasonings. Keep well covered.
SHALLOT PICKLE
Shallots
1 quart (4 cups) vinegar
1 blade mace
2 cloves
4 allspices
A pinch of red pepper
6 whole white peppers
2 saltspoonfuls salt
Put the vinegar and the spices into an earthenware pan and boil them for
five minutes. Strain and leave to cool.
Skin and divide up the shallots, place them in perfectly dry pickle
jars, fill up the jars with the vinegar.
Cover and leave for two months before using.
TOMATO CHUTNEY
2½ lbs. tomatoes
1 lb. apples
1 large onion
1 pint (2 cups) vinegar
2 tablespoonfuls salt
4 heaping tablespoonfuls (4 ozs.) brown sugar
2 heaping tablespoonfuls (2 ozs.) ground ginger
1 tablespoonful mustard seed
Skin and slice the tomatoes into an earthenware dish, add the apples and
onion finely chopped, add the vinegar and salt, and stew until soft;
then rub through a sieve, stir in the sugar, ginger, mustard seed, and
cook gently for half an hour.
Cover the jar and leave in a warm place for three days; then divide into
wide-necked bottles, cork tightly, and store in a cool place.
PRESERVE RECIPES
“_Things sweet to taste_”
APPLE JAM
Apples
Sugar
Water
Lemon
Peel, quarter, and core the apples, then put them into an earthenware
pan with enough water to cover and the rind and strained juice of the
lemon.
Bring them to the boiling point, stir the whole round, take out the
apples, and set them to cool. When cold, put the apples into a thin
syrup made of half a pound of sugar to every pound of fruit, and enough
water to dissolve the sugar; allow them to boil for ten minutes, keeping
it all well skimmed.
Remove the pan and let the whole cool, then set the pan over the fire
and let it all simmer carefully until the fruit looks quite clear. When
cool, put into jars and cover.
BLACK CURRANT JELLY
Black currants
Raspberries
Water
Sugar
To every four pounds of black currants allow one pound of raspberries.
Pluck the roughest of the stalks from the currants, and the stems and
the leaves from the raspberries, and put them into a fireproof dish with
half a pint of water. Boil them for ten minutes after they have begun to
simmer. Then squeeze out all the juice that can be got quite clear and
free from specks. Measure it, allow one pound of sugar to each pint of
juice, and a pound over if there are more than four pints, half a pound
if under that quantity.
Put it on the fire, and stir till the sugar is all melted; then bring it
to the boil, and allow it to bubble for ten minutes. Skim it, if
necessary, and pot it.
It should be kept in a cool, dry place after being fastened down so as
to be air-tight.
CRANBERRY PRESERVE
1 quart cranberries
1 pint (2 cups) water
½ teaspoonful carbonate of soda
Sugar
Pick over the berries, put them into an earthenware pot with the water,
and cook slowly for one hour, stirring occasionally. Draw the pan to the
side of the stove, and add the soda. Stir well, and carefully remove all
scum as it rises. Then rub through a sieve, and to every cupful of the
purée add one cupful of sugar. Return to the pan and cook gently for
half an hour.
Put into jars and seal.
CURRANT BAR-LE-DUC
Red or white currants
Sugar
Secure the largest sized currants, red or white, and stem them without
breaking. To each pound allow three pounds of sugar. Take some currants
and bruise them while warm until a pint of juice is obtained. Put half a
cupful of this into an earthenware dish and add the sugar. Bring slowly
to boiling point and skim carefully.
After it has been boiling for five minutes drop in one pound of the
currants and simmer for four minutes. Lift them out without breaking
them, and boil the syrup down for five minutes, or longer if it is not
very thick. Skim well and strain over the fruit. Put into little jelly
glasses and when cold cover with hot paraffin.
FIG AND RHUBARB JAM
4 lbs. rhubarb
3 lbs. sugar
2 lemons
1 lb. figs
¼ pint (½ cup) water
Wash and dry the rhubarb and figs and cut them into small pieces; put
them into an earthenware jar or casserole, add the sugar, the strained
lemon juice, and the water. Simmer for forty minutes. Seal in jars.
This excellent preserve keeps well.
GINGER PEARS
10 lbs. pears
1 lb. crystallized ginger
7 lbs. sugar
4 lemons
6 oranges
Peel the pears, cut them into small pieces, put them into an earthenware
pan with the sugar, and simmer for one hour. Add the strained orange and
lemon juice and the ginger cut into small pieces, and allow to simmer
for two and a half hours.
Divide into glasses and cover.
GRAPE CONSERVE
5 lbs. grapes
5 lbs. sugar
1 lb. raisins
1 lb. shelled walnuts
3 juicy oranges
Remove the stems, skins, and seeds from the grapes, then cook the pulp
in a casserole till tender and press it through a sieve. Boil the yellow
skins of the oranges until tender, then chop fine.
Put them into an earthenware pan with the grape pulp, add the strained
orange juice, sugar, raisins, and walnuts. Boil until quite thick; put
into glasses and seal.
GREEN-GAGE JAM
Green-gages
Lump sugar
Water
Stone the green-gages, and add some of the kernels to the fruit. Allow
six pounds of lump sugar and one quart of water to every six pounds of
green-gages, weighed after stoning. Heat the sugar on a baking sheet in
the oven, then add it to the water and allow to boil for eight minutes,
then add the fruit, and boil gently in a casserole for three-quarters of
an hour.
Pour into glass jars and seal.
LEMON MARMALADE
3 lbs. lemons
2 quarts (8 cups) water
2 oranges
Sugar
Wipe the lemons and the oranges carefully. Pare the skin very thinly
from the lemons and the oranges, and cut them up into slender chips. Put
the chips on to boil in a saucepan, with three cupfuls of the water,
allow to cook for forty minutes. Now take all the white part from the
lemons and the oranges and cut up all the pulp roughly; put this into a
large casserole or earthenware dish with the remainder of the water to
cook slowly for one and a quarter hours. Stir it frequently; then strain
it through a hot jelly bag without pressure. Add the chips and the
liquid to the strained juice. Now measure this liquid, and for each
cupful allow one pound of sugar. Return to the casserole, and boil
slowly for half an hour.
Put into jars and seal for use.
PRESERVED HUCKLEBERRIES
Huckleberries
Sugar
Lemons
Wash and drain the huckleberries, then weigh, and to each pound allow
three-quarters of a pound of sugar and the strained juice of half a
lemon. Sprinkle one-half of the sugar over the berries and stand aside
overnight. In the morning drain off the juice into a casserole, add the
remaining sugar and the lemon juice, add half a pint of water, stir over
the fire till the sugar is dissolved, bring quickly to boiling point,
skim, add the berries, and simmer gently until they are tender.
Put into glasses and seal.
PRESERVED CARROTS
5 lbs. carrots
Sugar
Almonds
Lemons
Almond extract
Wash, but do not scrape, five pounds of young carrots, boil them till
tender in boiling salted water, then drain, peel, and mash to a fine
pulp. To every pound of the pulp allow one and a half pounds of sugar,
six blanched and shredded almonds, the grated rind and strained juice of
two lemons, and half a teaspoonful of almond extract. Put the pulp and
sugar into an earthenware pan and cook together for a quarter of an
hour; remove from the fire and add the almonds, the lemon juice, and
rind. Return to the fire, add the almond extract, and cook for five
minutes longer.
When cool, put in jars and seal.
PRUNE MARMALADE
2½ lbs. large prunes
6 large apples
½ lb. (1 cup) sugar
1 lemon
2 tablespoonfuls orange flower water
Wash the prunes and soak them over night in cold water. Steam or stew
gently until tender. Set aside until cool enough to handle; then remove
the stones. Return to the fire, add the apples, pared, cored, and
sliced, sugar, strained lemon juice, and orange flower water.
Cook slowly to a marmalade in a casserole, stirring occasionally that
the mixture may be smooth.
Can at once.
PUMPKIN PRESERVE
Pumpkin
1 lb. (2 cups) sugar
2 lemons
1 teaspoonful powdered ginger
Water
Peel, slice, and remove the seeds from the pumpkin, then weigh it. For
each pound take one pound of sugar. Lay the pumpkin in a large
earthenware dish, and sprinkle the sugar between the layers. Moisten the
sugar with the strained lemon juice, cover with a cloth, and leave for
three days. Place in an earthenware pan, adding half a pint of water for
each three pounds of sugar, the ginger, and the grated rind of one
lemon. Simmer till quite tender, and turn into a large bowl.
Cover and leave for six days. Lay the slices of pumpkin in dry jars,
boil the syrup until it thickens, pour into the jars, and tie down
immediately.
QUINCE MARMALADE
Quinces
Sugar
Cold water
Wipe the quinces with a damp cloth, but do not peel them; cut them in
slices and put them into an earthenware pan with enough cold water to
float them. Boil them till quite tender and the fruit is reduced to a
pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters
of a pound of lump sugar to every pound.
Place the whole on the fire and keep it well stirred from the bottom of
the pan with a wooden spoon until reduced to a marmalade. Drop a little
on a cold plate; if it jellies, you will know that it is ready. Divide
into glass jars while hot; let it stand till cold, then seal.
RASPBERRY JAM
Raspberries
Sugar
Take equal quantities of raspberries and sugar. The raspberries must be
ripe and dry. Put them into a casserole and then place them in a hot
oven; put the sugar on a baking sheet and put it also in a hot oven.
When quite hot and beginning to run, take it out and stir it among the
raspberries until all the sugar is dissolved; let the preserve remain in
the oven for fifteen minutes, then take it out and pour into jars.
This preserve is excellent both in flavor and color, and will keep for
one year.
TOMATO PRESERVE
Tomatoes
Sugar
Red currant juice
Choose ripe, sound, well-colored tomatoes and rub them through a sieve;
put the juice and the purée into an earthenware pan and boil for five
minutes, stirring all the time, then let it drain through a napkin
stretched out as for jelly straining; weigh all that remains on the
napkin, and for each pound of pulp allow one pound of sugar. Put the
sugar into a pan with half a pint of water, let it dissolve, and cook it
till it reaches 236° F., or the “small ball” (_i. e._, on dipping the
finger and thumb first into cold water and then into the syrup, and
again into cold water, the sugar from the fingers forms a small ball),
keeping it well skimmed; then add the tomato pulp and half a cupful of
red currant juice for every pound of the pulp.
Place on the fire and stir continuously till it reaches 220° F.; then
let the preserve cook for three minutes more and pot in the usual way.
MISCELLANEOUS RECIPES
“_Cheerful looks make every dish a feast_”
ASPIC JELLY
1½ ozs. (3 heaping tablespoonfuls) powdered gelatine
1¾ pints (3½ cups) water or stock
4 tablespoonfuls white vinegar
4 tablespoonfuls tarragon vinegar
1 sprig parsley
2 bay leaves
1 blade mace
4 cloves
12 whole white peppers
1 inch cinnamon stick
Rind and juice 1 lemon
1 level teaspoonful salt
1 small carrot
1 small onion
1 small turnip
1 stalk celery
6 drops kitchen bouquet
Whites and shells of 2 eggs
Put the gelatine into a clean cold saucepan, add the water or stock,
then the vegetables, cleaned and cut into small pieces; add all the
other ingredients, and whisk over a gentle heat until boiling. Remove
the beater, allow the thick white scum to rise to the top of the pan,
draw to one side of the stove, cover, and allow to stand ten minutes.
Pour two quarts of boiling water through a jelly bag, then the jelly.
Turn the jelly into a wet earthenware mold and use as required when set.
Aspic jelly lends itself to a great variety of useful dishes. It is used
in cold entrées where the materials are molded in the jelly, which means
that the aspic must be beautifully clear and of firm consistence.
BOILED HOMINY
½ pint (1 cup) hominy grits
2 pints (4 cups) boiling water
Salt to taste
Have the water boiling in a fireproof dish, stir into it the hominy,
adding salt to taste. Cook slowly for three hours or longer, stirring
frequently. If the hominy is soaked overnight, one and a half hours
boiling in the morning will suffice.
Cook in the same manner.
CANDIED CRANBERRIES
Cape Cod cranberries
Sugar
Water
For this recipe use the Cape Cod cranberries, half as much sugar as
berries, and half as much water as sugar. Wash and pick over the berries
and lay them in a deep casserole; put the sugar on the top like a crust,
and the water on the top of that.
Cook very slowly.
When they just come to boiling point, cover for just a few moments—not
long or the skins will burst—then uncover and simmer until tender. Take
up carefully and spread on oiled plates to dry.
These candied cranberries may be used in place of cherries for
decorating cakes or candies.
CHOUX PASTRY
2 ozs. (2 heaping tablespoonfuls) butter
½ pint (1 cup) water
4 large eggs
¼ teaspoonful salt
¼ lb. (1 cup) flour
Put the butter into a fireproof dish, add the water, bring to the
boiling point, quickly add the flour and salt, stir well with a wooden
spoon until the mixture leaves the sides of the pan, remove from the
fire, allow to cool, but not become cold; add the eggs, beating each one
in thoroughly.
Set away in a cool place for one hour.
Put into a forcing bag with a plain tube and force on to a greased
baking tin into small rounds; brush over with beaten egg, and bake in a
hot oven for half an hour.
When cold, split them open at one side and fill them with whipped cream
sweetened and flavored to taste.
The mixture may be forced in small pieces into a pan of smoking hot fat
and fried like doughnuts. They should then be sprinkled over with sugar.
CORN-MEAL SOUFFLÉ
½ pint (1 cup) corn meal
1 pint (2 cups) hot milk
¼ teaspoonful salt
5 eggs
Cook the corn meal, either yellow or white, in the hot milk in a
casserole until well thickened, stirring frequently; remove from the
fire, add the salt, then beat in the yolks of the eggs one at a time,
add the stiffly beaten whites of the eggs. Bake in a moderate oven until
light and nicely browned—it takes about forty-five minutes.
Serve at once from the baking dish, either with butter or meat gravy.
MINCE MEAT FOR PIES
1½ lbs. seeded raisins
2 lbs. chopped apples
1 lb. Sultana raisins
1½ lbs. currants
½ lb. chopped citron peel
½ lb. chopped candied lemon peel
½ lb. chopped candied orange peel
1½ lbs. (3 cups) sugar
½ lb. blanched chopped almonds
1 teaspoonful salt
1 lb. finely chopped suet
3 oranges, grated rind and strained juice
3 lemons, grated rind and strained juice
1 tablespoonful powdered cinnamon
1 tablespoonful grated nutmeg
1 tablespoonful powdered mace
1 tablespoonful ground cloves
1 tablespoonful powdered allspice
1 tablespoonful powdered ginger
½ pint (1 cup) sherry wine
½ pint (1 cup) best brandy
Put all these ingredients into a large earthenware jar, mix well, and
stir up before using. Keep well covered. The mince meat ought to be made
at least one month before required. The fruit should all be cleaned very
carefully.
OATMEAL PORRIDGE
Oatmeal
Water
Salt
Put an earthenware dish on the stove, allow one cupful of water to each
person. When the water boils, sprinkle in the oatmeal with the left
hand, stirring briskly all the time. Use one handful of meal to each cup
of water; stir free from lumps. Let the oatmeal boil for a quarter of an
hour before adding salt to taste; cook the oatmeal for at least one
hour, stirring occasionally. If poured in plates, these should be
previously warmed. Serve with milk.
Any stewed fruit is also a nice accompaniment, and good for the health.
Another method is to mix the meal with cold water, stir steadily until
it boils, add salt as in former recipe, and cook also for one hour.
Serve in the same way.
Still another way. The night before it is wanted mix up the oatmeal with
milk, one handful of oatmeal to one cupful of cold milk, add a little
salt, pour into an earthenware jar, and let it soak all night. In the
morning set the jar in a pan of boiling water, and let it steam for
three hours, or longer if time permits.
When cooked this way serve with stewed figs.
PASTRY
¾ lb. (3 cups) flour
½ lb. (1 cup) lard
¼ teaspoonful salt
1 gill (½ cup) ice water
Mix the flour and salt together in an earthenware bowl, then mix in the
lard by cutting it in with a knife. Add the ice water, and mix as little
as possible. Roll the pastry out on a floured baking board.
It should be handled as little as possible.
PUFF PASTRY
1 lb. (4 cups) flour
1 lb. (2 cups) butter
1 egg yolk
1 tablespoonful lemon juice
Cold water
Wash the butter in cold water and squeeze it in a floured towel into a
flat cake. Sift the flour into an earthenware basin, rub two heaping
tablespoonfuls of the butter finely into it. Beat up the yolk of the egg
with the lemon juice and a little cold water, add them gradually to the
flour and butter, making them into a firm paste. Roll out the paste into
a long strip, lay the butter on one end of it, wet the edge slightly,
and fold the paste over. Fasten the edges well together, turn round,
press with the rolling pin, and roll out lengthways; have the paste so
that the two open edges are parallel with yourself after folding it in
three. Roll from you and never from side to side, using gentle pressure.
Then fold in three. Now put the paste to cool for twenty minutes—the
friction will have heated it somewhat. Then arrange the paste with the
open ends in front of you and again roll out lengthways and fold in
three as before. This completes the second rolling.
Repeat for the third and fourth time, then put to cool for another
twenty minutes. After this, in like manner, give the fifth, sixth, and
seventh rollings, and again cool for twenty minutes. The paste is now
ready for the final rolling out.
Before giving the last two rollings sprinkle over it a few drops of
lemon juice; each time when rolling the pastry keep all the edges as
square as possible.
SUET PASTRY
½ lb. (2 cups) flour
4 heaping tablespoonfuls chopped suet
1 teaspoonful baking powder
Cold water
¼ teaspoonful salt
Sift the flour, salt, and baking powder into an earthenware bowl, rub
the suet well into them, then make into a stiff paste with cold water,
adding it gradually.
This paste may be boiled for two hours in a cloth or mold, or rolled out
and used for fruit, sweet or savory puddings, or roly-polys.
TOAD IN THE HOLE
½ lb. (2 cups) flour
½ teaspoonful salt
1 lb. link sausages
2 eggs
1½ pints (3 cups) milk
Sift the flour and salt into a basin; beat up the eggs well, and after
mixing them with the milk, pour gradually on the flour, beating it well
with a wooden spoon. When quite smooth, pour it into a well-buttered
fireproof dish; skin the sausages and lay them in the batter, and bake
in a moderate oven for three-quarters of an hour.
Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be
substituted for the sausages.
The fruit requires a little sugar, and sugar must also be served along
with the pudding.
TO PEEL AND GRATE A LEMON
To peel a lemon for flavoring just remove the yellow skin with a sharp
knife, taking care to take none of the white pith.
To grate a lemon take a grater, and grate off the yellow part only, the
white being of no use for flavoring, besides being very indigestible.
A small brush is excellent for removing the rind from the grater.
TO BLANCH ALMONDS
Drop the almonds into hot water; allow it just to boil, then strain, and
remove the brown skins, drop the almonds into cold water until required,
so as to keep their color.
TO BLANCH PISTACHIO NUTS
Drop the nuts into hot water containing a little baking soda; allow the
water just to boil, strain, and remove the skins.
TO MAKE BROWN BREAD CRUMBS
Take the crusty part of some stale bread, put it into a moderate oven to
dry, and bake a golden brown shade; crush with a rolling pin or in a
mortar, pass through a fine sieve. These may be kept for a long time if
put into a jar or bottle and well covered.
WHEAT AU GRATIN
½ pint (1 cup) wheat
1 pint (2 cups) milk
4 heaping tablespoonfuls grated cheese
2 heaping tablespoonfuls (2 ozs.) flour
2 heaping tablespoonfuls (2 ozs.) butter
Salt and pepper to taste
Pick over the wheat and wash it well; then soak it overnight in cold
water to cover. In the morning put it in a casserole and cook it till
tender, salting it during the last ten minutes of cooking. Drain it
well. Blend the butter and flour together in a saucepan over the fire,
add the milk gradually, and season nicely with salt and pepper; stir
till it boils for four minutes.
Put a layer of the sauce into a buttered fireproof dish, then put in
half of the wheat, another layer of sauce, half of the cheese, the
remaining wheat, sauce, and finally the cheese on the top.
Bake for ten minutes in a hot oven.
YORKSHIRE PUDDING
1 pint (2 cups) milk
3 eggs
6 ozs. (6 heaping tablespoonfuls) flour
3 tablespoonfuls of dripping
½ teaspoonful salt
½ teaspoonful baking powder
Sift the flour into an earthenware basin with the baking powder and the
salt, stir in the milk gradually, beat up the eggs, and add to the
batter when quite smooth; allow this to stand in a cool place for two
hours; melt the dripping in a casserole, pour in the batter, and bake in
a hot oven for half an hour.
Serve with roast beef.
INDEX
SOUPS PAGE
Brown Soup with Forcemeat Balls 17
Brown Stock 18
Cheese Soup with Savory Custard 19
Cream of Barley Soup 20
Cream of Salsify Soup 21
Fish Soup 22
Fruit Soup 22
Gumbo Soup 23
Lentil Soup 24
Oyster Bisque 20
Oyster Bouillon 25
Potato Purée 25
Scotch Broth 26
Shrimp Chowder 26
Soup to Serve in Petites Marmites 27
Vegetable Soup 28
White Stock 28
FISH
Baked Oysters 30
Cod à la Garonne 31
Cold Mackerel, Vinaigrette 31
Crab à la Carmen 32
Curried Fish 33
Finnan Haddie 33
Fish Soufflé 34
Flounder au Gratin 35
Haddock and Macaroni 35
Haddock au Gratin 36
Halibut Timbale 37
Lobster Newburg 37
Mackerel with Tomatoes 38
Oyster Curry 38
Scallops en Casserole 39
Stewed Eels 40
Stuffed Herrings 41
Terrapin Stew 41
Trout with Potatoes 42
POULTRY AND GAME
Chicken en Casserole No. 1 44
Chicken en Casserole No. 2 45
Chicken with Olives 46
Goose Deviled en Casserole 46
Guinea Fowl en Casserole 47
Jugged Hare 48
Quails en Casserole 49
Rabbit en Casserole 50
Ragout of Duck 50
Squabs en Casserole 51
Squirrels en Casserole 52
Venison en Casserole 53
MEATS
Baked Liver 54
Baked Virginia Ham 54
Beef and Sausages 55
Beef and Tomatoes 56
Calf’s Liver à la Madrid 57
Chilli Con Carni 57
Ham en Casserole 58
Hamburg Steak en Casserole 58
Hungarian Goulash 59
Irish Stew 60
Kidneys en Casserole 60
Lamb en Casserole 61
Mutton à la Verona 61
Ox Tail en Casserole 62
Ox Tongue en Casserole 63
Pork en Casserole 64
Steak en Casserole 65
Steak and Kidney Pudding 65
Sweetbreads en Casserole 66
Swiss Steak 67
Veal and Ham Pie 68
York Hot Pot 68
COLD MEATS
Chicken au Gratin 70
Chicken Ramequins 70
Chopped Veal 71
Cottage Pie 71
Creamed Dried Beef with Macaroni 73
Macaroni Ragout 72
Mutton Hash 73
Pork Pie 74
Puffs of Meat 74
Réchauffé of Beef 75
Soufflé of Veal 75
Surprise Potatoes 76
Tongue Ramequins 76
Tongue Stanley 77
Turkey en Casserole 77
Veal Ramequins 78
VEGETABLES
Asparagus au Gratin 79
Baked Beans 79
Baked Cabbage 80
Baked Onions 81
Baked Parsnips 81
Beans with Onions 82
Braised Onions 82
Browned Potatoes 82
Brussels Sprouts with Cheese 83
Candied Sweet Potatoes 83
Carrots à la Pompadour 84
Cauliflower au Gratin 84
Colcannon 85
Corn Pudding 85
Curried Vegetables 86
Egg-Plant au Gratin 86
Escalloped Sweet Corn 87
Lentils Creole 87
Mushrooms au Gratin 88
Okra, Rice, and Tomatoes 89
Peas en Casserole 89
Potatoes au Gratin 89
Potato Balls en Casserole 90
Rice and Tomato Pie 90
Salsify en Casserole 91
Stewed Lettuce 91