large onion, also sliced fine. Mix with good vinegar; salt, pepper
and sugar to taste.
CABBAGE. MRS. W. H. ECKHART.
HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut
the quarters, and wash well in cold water; pour boiling water over it,
and cover about five minutes; drain in colander, and add one
good-sized onion, a pinch of cayenne pepper, and enough meat broth to
cover it; boil until tender. A brisket of beef is best for the broth.
CABBAGE. MISS BERTHA MARTIN.
SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw.
Put in your pan a layer of crackers, then a layer of cabbage, With
salt, pepper, and lumps of butter, until the pan is filled; cover with
sweet milk. Bake thirty or forty minutes.
GREEN CORN PATTIES. MRS. G. H. WRIGHT.
Take twelve ears of green corn (grated), one teaspoon of salt, and one
teaspoon of pepper; beat one egg into this, with two tablespoons of
flour. Drop into hot butter or lard.
CORN OYSTERS. MRS. G. H. WRIGHT.
To one quart of grated corn add three eggs, beaten separately; four
crackers, rolled fine; salt and pepper to taste. Fry in butter or
lard.
CORN OYSTERS. MRS. J. C. WALTERS.
Grate and chop one pint of young sweet corn; add one egg, well beaten;
one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.
Fry like oysters.
POTATOES "AU GRATIN." JENNY E. WALLACE.
Take one tablespoonful of butter, and three tablespoonfuls of flour;
mix together on stove, and add two cups milk. Chop fine cold boiled
potatoes; put in a baking dish; pour the dressing over, and add enough
grated cheese to cover it; bake about thirty minutes.
POTATO CROQUETTES. MRS. F. W. THOMAS.
Take one pint of mashed potatoes; season with one tablespoonful of
soft butter, one-half saltspoon of white pepper, one-half teaspoon of
salt, one-half teaspoon of celery salt, a few drops of onion juice,
and some egg; mix well till light; rub through a strainer; return to
the fire and stir till the potato cleaves the dish. When cool, shape
into balls, then into cylinders; roil in fine bread or cracker crumbs;
dip in beaten egg, then in crumbs again, and fry brown in hot fat.
WHIPPED POTATOES. MRS. B. B. CLARK.
Instead of mashing in the ordinary way, whip potatoes with a fork
until light and dry; then put in a little melted butter, some milk,
and salt to taste, whipping rapidly until creamy. Put as lightly and
irregularly as you can in a hot dish.
LYONNAISE POTATOES.
For lyonnaise potatoes chop an onion fine; fry it brown in a
tablespoonful of butter; add another tablespoonful to the iron spider
after the frying, and let the butter become very hot. Then cut six
whole boiled potatoes into thick or half inch slices, and lay them in
the spider, which should be ample enough to hold them without lapping
over another. Let them fry brown on both sides, tossing them
occasionally to prevent them burning. Sprinkle a tablespoonful of
parsley over them, and serve at once. They should be very hot when
brought on the table.
ESCALOPED POTATOES. MRS. O. W. WEEKS.
Pare and slice thin the potatoes; put a layer in your pudding pan
one-half inch deep; sprinkle salt, pepper, and bits of butter over it;
then put another layer of potatoes, and another sprinkle of salt,
pepper, and butter, until you have as many layers as you wish. Fill
in with sweet cream or milk until you can just begin to see it.
Sprinkle on top one cracker, pulverized. Bake in hot oven from
one-half to one hour.
MASHED SWEET POTATOES. MRS. W. H. ECKHART.
Pare and boil till done; drain, and mash smooth; add milk or cream,
and salt; beat like cake, with a large spoon--the more they are beaten
the better they become. Put in a baking dish; smooth with a knife
dipped in milk; place a lump of butter in the center; sprinkle with
pepper, and place in a hot oven for a few minutes.
BROWNED SWEET POTATOES. MRS. ECKHART.
Pare, and cut in halves. Have in a skillet some hot fryings, in which
place potatoes; pour in about one-half pint of water; season with salt
and pepper. Cook until tender. Remove the cover, and let brown; take
out in dish; throw a spoonful of sugar into skillet, with a little
flour and water; let boil up once or twice, and pour over the
potatoes.
SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS.
Boil your potatoes until soft; slice them, and lay in a buttered
pudding dish. Sprinkle each layer with light brown sugar; and dot
thickly with bits of butter. Over all pour enough water to cover well
the bottom of your dish. Set in oven and bake half an hour or more,
thoroughly browning the top, and cooking the sugar, butter and water
into a rich syrup. Some add, also, a dash of flour between the
layers. Serve hot with your meat and other vegetables.
DRIED PUMPKIN. MRS. J. EDD THOMAS.
Stew pumpkin as for pie; spread upon plates, and dry in the oven
carefully. When you wish to make pie, soak over night; then proceed
as you would with fresh pumpkin. Pumpkin prepared in this way will
keep well until spring, and pies are as good as when made with fresh
pumpkin.
STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with water two inches
above rice; cook dry; then cover with a cup or more of milk; add
butter the size of a walnut, and salt to taste. When cooked dry
again, serve hot with cream and sugar.
NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS.
Take two quarts shelled Lima beans (green), one dozen ears of corn
(cut off cob), and one pound pickled pork. Cover pork with water, and
parboil it; add beans cooked until they burst; then add corn, two
tablespoonfuls sugar, butter the size of a walnut, and pepper to
taste. After corn is added, watch carefully to keep from scorching.
TURNIPS. M. E. WRIGHT.
Put one-half teacup of butter in your kettle, and let it get hot; then
add one tablespoon sugar. Have your turnips sliced fine; put them in
your kettle and stir well; add enough water to stew tender; then
sprinkle over them one tablespoon of flour and a little rich cream.
Stir well, and serve. Sweet potatoes are excellent cooked the same
way.
TO STEW TURNIP. MRS. ECKHART.
Pare, halve, and slice them on a slaw cutter; boil in clear water.
When tender, add a large lump of butter, a teaspoonful of sugar, and
pepper and salt to taste. Stir in flour and cream to thicken like
peas. Serve in sauce dishes.
TOMATO MACARONI. EXCHANGE.
Break macaroni in pieces three inches long and boil until tender.
Butter a deep dish, and place a layer of pared and sliced tomatoes on
the bottom (if canned, use them just as they come from the can); add a
layer of the stewed macaroni, and season with salt, pepper, and bits
of butter; add another layer of tomato, and so on until the dish is as
full as desired. Place a layer of cracker crumbs on top, with bits of
butter. Bake about thirty minutes, or until well browned.
EGGS.
Humpty Dumpty sat on the wall.
Humpty Dumpty had a great fall.
All the kings horses and all the kings men
Could not set Humpty Dumpty back again.
--MOTHER GOOSE.
Try the freshness of eggs by putting them into cold water; those that
sink the soonest are the freshest.
Never attempt to boil an egg without watching the timepiece. Put the
eggs in boiling water. In three minutes eggs will boil soft; in four
minutes the white part will be cooked; in ten minutes they will be
hard enough for salad.
HOW TO PRESERVE. MRS. M. UHLER.
To each pailful of water add two pints of fresh slaked lime and one
pint of common salt; mix well. Fill your barrel half full with this
fluid, put your eggs down in it any time after June, and they will
keep two years if desired.
SOFT BOILED EGGS. MRS. W. E. THOMAS.
Put eggs in a bowl or pan; pour boiling water over them until they are
well covered; let stand ten minutes; pour off water, and again cover
with boiling water. If you like them quite soft, eat immediately
after pouring on second water; if you like them harder, leave them in
longer. This method makes the white more jelly-like and digestible.
FRENCH OMELETTE. GERTRUDE DOUGLAS WEEKS.
Take eight eggs, well beaten separately; add to the yolks eight
tablespoonfuls of sweet milk, one tablespoonful of flour, one
teaspoonful of good baking powder, salt and pepper; beat well
together, and then stir in lightly at the last the beaten whites.
Have ready a skillet with melted butter, smoking hot, and pour in
mixture. Let cook on bottom; then put in oven from five to ten
minutes. Serve at once.
OMELETTE. MRS. H. T. VAN FLEET.
To the well beaten yolks of five eggs add two teaspoonfuls of corn
starch, and a little salt dissolved in one-half cup of milk. Beat
whites to a stiff froth, and stir lightly into mixture. Have ready a
hot buttered spider, into which turn the whole, and bake to a light
brown in a quick oven.
PLAIN OMELETTE. MRS. C. H. WILLIAMS.
Stir into the well beaten yolks of four eggs one-half tablespoonful of
melted butter, a little salt, one tablespoonful of flour mixed smooth
in one cup of milk; beat together well, and then stir in lightly the
whites, beaten stiff; pour into buttered skillet; cook on top stove
for ten minutes, and then place in oven to brown.
EGG FOR AN INVALID.
Put two tablespoonfuls of boiling water in a sauce pan on the stove;
break a fresh egg into it; stir briskly until the egg is slightly set,
but not at all stiff; season with salt, and a little pepper. Serve at
once on a thin slice of buttered toast.
SARDELLED EGGS. JENNIE MARTIN HERSHBERGER, TIFFIN, OHIO.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out
yolks, and cream, or mash fine. Then take sardells, and remove the
backbone; mash fine, and mix with the yolks of eggs and a little red
pepper, and fill the whites of eggs with the mixture. They are fine
for an appetizer. Sardells are a small fish from three to four inches
long, and come in small kegs, like mackerel.
STUFFED EGGS.
Boil eggs for twenty minutes; then drop in cold water. Remove the
shells, and cut lengthwise. Remove the yolks, and cream them with a
good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste.
SALADS AND SALAD DRESSING.
"To make a perfect salad, there should be a spendthrift for oil, a
miser for vinegar, a wise man for salt, and a madcap to stir the
ingredients up, and mix them well together."
-- SPANISH PROVERB
It is said that "Any fool can make a salad," but all salads are not
made by fools. "Mixing" comes by intuition, and the successful cooks
use the ingredients, judgment, and their own tastes, rather than the
recipe.
Any number of salads and fillings for sandwiches for home use, teas or
receptions, can be made at little cost and trouble, by using the
following simple recipe for dressing. The secret of success of the
dressing lies in the mixing of the ingredients:
Powder the cold yolks of four hard boiled eggs; then stir in one
tablespoon even full of common mustard, one-half teaspoonful of salt,
and two heaping tablespoonfuls of pulverized sugar. When mixed
thoroughly, add three tablespoonfuls of good table oil, and stir
rapidly for three minutes; then add six tablespoonfuls of good, sharp
vinegar, and stir for five minutes. Now you will have dressing
sufficient for a dozen or fifteen plates of salad, and one that will
keep in a cool place for weeks.
LETTUCE SALAD.
Add to the above dressing just before serving, one pound of crisp
lettuce, cut in one-half inch squares, or sliced fine. Garnish the
dish or dishes with the white of the egg, chopped fine, to which add
the thin slices of two or three small radishes.
LOBSTER SALAD.
Take one pound of fresh or canned lobster, two small onions, one
fourth of a lemon (with rind), two bunches of celery, or a like amount
of crisp cabbage; chop fine, and thoroughly mix with the dressing.
Serve on a lettuce leaf in individual dishes; garnish with the white
of the eggs, chopped fine.
Veal, chicken, terrapin, salmon, little-neck clams, scollops, etc.,
can be utilized by the judicious cook in connection with the dressing.
SANDWICH FILLING.
Take ham, veal, chicken, sardines, etc., with the white of the eggs,
chopped exceedingly fine, and mixed with sufficient of the dressing to
make a paste the consistency of butter; spread this on thin slices of
bread, cut in irregular shapes, and you have most delicious
sandwiches.
Dedicated to the Committee, by
Yours respectfully,
H. M. STOWE.
CHICKEN SALAD. MRS. JOHN LANDON.
Take white and choice dark meat of a cold boiled chicken or turkey,
three-quarters same bulk of chopped celery or cabbage, and a few
cucumber pickles, chopped well and mixed together. For the dressing
take the yolks of two hard boiled eggs, rub to a fine powder; mix with
it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two
teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,
last of all, one-half cup vinegar. Pour the dressing over the
chopped meat, cabbage, etc., and stir all well together.
CHICKEN SALAD. MRS. A. A. LUCAS.
Take two large chickens; boil tender; pick in small bits. Chop as
much celery as you have meat. For the dressing, take six yolks and
one whole egg; beat to a froth, mix with two spoonfuls of salad oil,
one spoonful mixed mustard, a little pepper and salt, one pint
vinegar, heated; before it boils, stir in the other ingredients; cook
till thick, stirring all the time. Boil down the liquid in which the
chickens were cooked until it forms a jelly. Let all cool. Two or
three hours before using, mix meat, celery, liquid, and dressing.
CHICKEN SALAD. MRS. G. H. WRIGHT.
Two chickens, boiled tender and minced fine, five hard boiled eggs,
and one raw egg. Take as much chopped cabbage as you have minced
chicken; chop the whites of the boiled eggs, and put with the chicken.
Mix the cooked yolks with the raw egg; add one teacup of the broth and
oil from the chicken; one pint of good vinegar, salt, pepper, mustard,
and season to taste. Part celery and part cabbage can be used, if
desired. Mix all together.
CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.
Thirty chickens, cooked and cut medium fine, fifty heads of celery,
two gallons of good strong vinegar, three pounds of light brown sugar,
ten cents worth of yellow mustard, three pounds of butter, four dozen
eggs, boiled hard. Chop whites, and cream yolks with butter. Boil
vinegar and sugar together, and skim; add the creamed butter and
yolks; also, mustard, salt and pepper to taste; let stand until cold;
then pour over the celery and chicken; mix thoroughly, and add the
whites of eggs. If unable to get celery, use crisp cabbage, with ten
cents worth of celery seed. If you use celery seed, boil it in the
vinegar.
CHICKEN SALAD. MRS. T. H. B. BEALE.
Shred cold boiled chicken, and measure one pint chicken and one pint
celery; season with French dressing as below, and keep on ice until
ready to serve.
FRENCH DRESSING.--One saltspoon of salt, one-half saltspoon of white
pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar,
three tablespoons of olive oil, or melted butter; mix in the order
given, adding the oil slowly. When ready to serve your salad, mix it
with the boiled dressing given below; arrange it, and garnish with
parsley.
BOILED DRESSING.--Mix one teaspoon of mustard, two teaspoons of salt,
two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one
heaping teaspoon of flour; mix well; then add one egg, well beaten;
and one cup hot water. Put in double boiler, and boil ten minutes.
While it is cooking, add one-half cup hot vinegar. When done, add one
tablespoon of melted butter, or Lucca oil, if prepared. After it is
cooked, turn into a bowl; put on ice until cold; add to salad just
before serving. If you like filberts in the salad, pour boiling water
on them; let them stand a short time, then throw them into cold water;
remove the skins, break into halves; put into salad before you pour on
the boiled dressing.
For a company of seventy-five, use six chickens, and six times both
recipes for dressing, and three pounds of filberts.
BEAN SALAD. MRS. W. E. THOMAS.
Cold cooked stringed beans, drained and dressed with a simple oil and
vinegar dressing, or mayonnaise, make an excellent salad.
TOMATO SALAD IN WINTER. MRS. DR. FISHER.
Take the juice from a can of tomatoes, and with gelatine make it into
a jelly that will mold. Lay a slice of this jelly on lettuce leaves,
and serve with mayonnaise.
CUCUMBER SALAD. MRS. ELIZA DICKERSON.
Two dozen large cucumbers, six white onions, chopped fine; salt well,
and drain twelve hours; add white mustard seed and celery seed; cover
with strong vinegar.
POTATO SALAD. MISS ANN THOMPSON.
The yolks of five eggs, five tablespoonfuls vinegar; cook until thick;
then, just before using, add three tablespoonfuls melted butter; beat
to a cream. Put in pepper, salt, and mustard to taste, one onion
(chopped fine), and three-fourths cup of cream. Slice potatoes thin,
and pour dressing over.
GERMAN POTATO SALAD. MRS. BELINDA MARTIN.
After frying ham, put one-fourth cup of the hot fryings into a skillet
with one cup of good vinegar, one tablespoon of sugar; let boil a
moment. Slice hot boiled potatoes into your salad bowl; season with
pepper and salt, and one onion, chopped fine. Pour over this the hot
vinegar, and mix well. Garnish with hard boiled eggs. Early in the
spring young dandelions added to this are very nice.
POTATO SALAD. MRS. DELL W. DE WOLFE.
One gallon cold and thinly sliced good potatoes, six small onions,
sliced thin. Sprinkle very freely with salt and pepper.
DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground
mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good
cider vinegar, one-half cup butter. Boil the above mixture, and add
one pint of thick sweet cream when the mixture is almost cold. Two
small cucumbers sliced will greatly improve this salad.
CABBAGE SALAD. MRS. G. H. WRIGHT.
One small head of cabbage (cut fine), one pint of good vinegar, butter
the size of an egg, three eggs, well beaten with one tablespoon of
flour; salt and pepper to taste. Let dressing come to a boil, and
pour over cabbage while hot.
POTATO SALAD DRESSING. MRS. E. A. SEFFNER.
Add the well beaten yolks of five eggs to five tablespoonfuls of
boiling vinegar; cook until it thickens, stirring constantly. Remove
from the fire. Add two tablespoonfuls butter, and stir until cool.
Season with one teaspoon mustard, one of salt, one tablespoon of
sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of
butter, if preferred.
SALAD DRESSING. MRS. CHAS. MOORE.
Beat three eggs, and add a teaspoon each of salt, pepper, and mustard;
six tablespoons of cream or milk, small half teacup of vinegar, and
one-half cup sugar; mix thoroughly and set in top of teakettle,
stirring constantly till it thickens.
WEYMOUTH SALAD DRESSING. MRS. VOSE.
Yolk of one egg, one tablespoon sugar, one saltspoon salt, one
teaspoon mustard, butter size of small egg, one-half cup of vinegar;
cook till thick as cream. Add one-half cup of thick cream before
using.
MAYONNAISE DRESSING. MRS. T. H. LINSLEY.
Take the yolks of six eggs, one teacup best cider vinegar, one teacup
white sugar, one tablespoon pure mustard, one-fourth pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch. Put
the water and vinegar in granite iron vessel, and let come to a boil.
Beat the rest of the ingredients to a cream; stir this into the
vinegar rapidly to prevent burning. Put in self-sealing can, and keep
in a cool place.
PUDDINGS
"The proof of the pudding lies in the eating."
APPLE PUDDING. MRS. G. H. WRIGHT.
Six good-sized apples, stewed and well beaten; six eggs, beaten
separately; one pint of sweet cream; sweeten and flavor to taste.
Bake with an under crust. It can be eaten with whipped cream and is
excellent.
APPLE BATTER PUDDING. MISS KITTIE M. SMITH.
Mix together one cup flour, one teaspoonful of baking powder, a pinch
of salt; into this rub one tablespoonful of butter. Beat one egg, and
stir into it half a cup of milk; add this to the flour, etc. Pare and
slice two sour apples, and press into the dough. Bake about one-half
hour. The beauty of this pudding is that you are always sure of
success. This recipe makes enough for a family of four.
SAUCE.--One cup of sugar, two-thirds of a cup of butter, two
tablespoonfuls of flour, three gills of boiling water; boil three
minutes; flavor to taste.
APPLE ROLL. MRS. W. H. ECKHART.
Roll plain pie crust as you would for pie, but a little larger; chop
up some apples, and cover this crust; add a layer of sugar, and
sprinkle with cinnamon; then add a layer of raisins, and sprinkle with
bits of citron, chopped fine. Roll all up; pinch the crust closely
together at sides and ends; place in dripping pan with one-half a cup
of butter, and one cup of sugar; pour enough boiling water over it to
half cover the roll; put in oven and bake three hours; baste every
half hour as you would turkey. When done, the roll will have a crust
like taffy. Take out, and serve sliced thin. It is delicious.
BIRDS NEST PUDDING. MRS. JOHN KISHLER.
Pare six or eight large good cooking apples; remove the core by
cutting from the end into the middle, so as to leave the apple whole;
place them in a deep pie dish, as near together as they can stand,
with the opening upward. Make a thin batter, using one quart of milk,
three eggs, and sufficient flour; pour this into the dish around the
apples and into the cavities. Bake in a quick oven. Serve with
butter and sugar.
CHOCOLATE PUDDING. MRS. ALICE KRANER.
Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and
one quart sweet milk; bake two hours, and serve with this--
SAUCE.--Beat one cup of sugar with butter the size of an egg; flavor
with vanilla.
COTTAGE PUDDING. MRS. JENNIE KRAUSE.
One cup of sugar, one-half cup of milk, one and one-half cups of
flour; and one tablespoonful of butter; bake as a cake, and serve with
this--
SAUCE.--Two tablespoonfuls butter, one cup white sugar, and one
tablespoon flour, wet in cold water; one pint of boiling water. Let
boil two or three minutes, stirring all the time. Flavor with lemon.
CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons butter,
one-half to three-fourths pint of water, one and one-half teacups of
flour, or enough to make a thin batter, one and one-half teaspoons
baking powder; mix with fresh fruit or raisins, and steam twenty
minutes.
CORN STARCH PUDDING. NELLIE LINSLEY.
One pint sweet milk, whites of three eggs, two tablespoons corn
starch, three tablespoons sugar, and a little salt. Put milk in
kettle, and when it reaches the boiling point, add sugar, and the corn
starch, dissolved in a little milk. Lastly, add the whites of eggs,
whipped to a stiff froth. Beat it, and let cook a few minutes. Set
two-thirds in a cool place, flavoring it with vanilla. To the
remaining one-third, add half a cake of chocolate, softened and
mashed. Put a layer of half the white pudding into the mold; over
this the layer of chocolate, and then the remainder of the white.
One-half a cocoanut or one-half a pineapple may be substituted for the
chocolate.
GOLDEN PUDDING. MRS. FRED. SCHAEFFER.
One-half a cup of molasses, one-half a cup of butter, one-half a cup
of sour milk, one and one-half cups of flour, one egg, a pinch of
salt, and one-half teaspoonful of soda; mix, and steam two hours.
Serve with this--
SAUCE.--One egg, one-half cup butter, one cup sugar, two tablespoons
flour, and one pint boiling water. Flavor with vanilla.
STEAMED INDIAN PUDDING. R. H. JOHNSON.
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda,
one cup seeded raisins, two tablespoonfuls molasses, corn meal for a
stiff batter; mix, and steam two hours. Serve with this--
SAUCE.--One cup sugar, one-half cup butter (beaten to a cream) one
teaspoonful water, yolk of one egg; heat to a scald; add the white of
egg, well beaten, with a pinch of salt; flavor with lemon.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.