steamer, thence transfer them to a hot dish. Put on them a large
tablespoonful of butter into which have been worked a teaspoonful
of chopped parsley and a saltspoonful of lemon juice. Set the dish,
covered, over hot water for two minutes, and serve.
2.
Mandarins.
Cerealine Porridge.
Creamed Cod, with Potatoes. Griddle Muffins.
Coffee. Chocolate.
_Creamed Cod, with Potatoes._—To two cupfuls of boiled cod, salt or
fresh, well picked to pieces, allow one cupful of mashed potato. Season
to taste. Put into the frying-pan over the fire with a half-cupful of
milk and a large tablespoonful of butter. Stir and beat constantly
while it heats, and soften it by adding to it boiling water at
discretion. When a creamy, smoking mass, transfer it to a hot dish. If
you have drawn butter in the house, or _sauce tartare_, or egg sauce
left over from the first appearance of the fish, this may be used in
place of the milk and butter.
_Griddle Muffins._—One egg, one tablespoonful butter, one cupful milk,
one teaspoonful baking-powder, pinch of salt, flour enough to make a
soft dough. Mix the milk, beaten egg, and melted butter together; sift
the baking-powder and salt into one cupful of the flour; then add the
rest; roll out the dough as thick as for biscuit, cut into rounds with
a biscuit-cutter, and bake slowly on a griddle, turning when done on
one side. Tear open, and butter while hot.
3.
Graham Brewis.
Baked Mince. Feather Muffins.
Water Cress.
Stewed Prunes.
Tea. Cocoa.
_Graham Brewis._—Two cups milk, one tablespoonful butter, one
saltspoonful salt; Graham bread crumbs at discretion. Heat the milk in
a double boiler, stir in the butter and salt, and add the Graham crumbs
until the brewis is as thick as ordinary oatmeal porridge; cook ten
minutes, and eat with butter, or butter and sugar.
_Baked Mince._—Two cups chopped beef, one cup mashed potato, half
an onion minced, one cup gravy or one cup boiling water, and a
tablespoonful of butter, two teaspoonfuls Worcestershire sauce; pepper
and salt to taste. Mix the ingredients well together, and put into a
greased pudding-dish; sprinkle a few fine crumbs over the top; set in
the oven and brown.
_Feather Muffins._—One cup flour, one cup milk, lump of butter the size
of an egg, one teaspoonful baking-powder, pinch of salt, two eggs.
Beat the eggs light, the whites and yolks separately. Into the latter
stir the milk, the flour, with which has been sifted the salt and
baking-powder, and the butter, melted. Last, add the whipped whites,
and bake in a quick oven.
4.
Fruit.
Oatmeal Porridge.
Scallop Patties. Graham Gems.
Baked Potatoes.
Tea. Coffee.
_Scallop Patties._—Cook a pint of scallops in their own liquor for ten
minutes. Take out the scallops and add to the liquor a tablespoonful of
butter rubbed smooth with one of flour, and pepper and salt to taste.
Return the scallops to this sauce, and let it just come to a boil. Fill
scallop-shells with the mixture, sprinkle fine crumbs over them, dot
with bits of butter, and brown in the oven. Pass lemon with this.
_Graham Gems._—Two cups Graham flour, two cups milk, two eggs, two
teaspoonfuls butter, two teaspoonfuls sugar, pinch of salt. Melt the
butter, warm the milk, and stir these into the unbeaten eggs. Add the
flour and salt, and beat well before baking in heated gem-pans in a hot
oven.
5.
Fruit.
Corn-meal Hasty Pudding.
Broiled Fresh Mackerel. Saratoga Potatoes.
Buttered Toast.
Tea. Coffee.
6.
Wheat-Germ Meal.
Curried Eggs. Rice Muffins.
Strawberries and Cream.
Tea. Cocoa.
_Curried Eggs._—One cup good gravy, six hard-boiled eggs, one
teaspoonful curry-powder. Heat the gravy; stir into it the curry-powder
wet up in a little cold gravy or water, and lay the eggs, each sliced
in three, in the scalding gravy. Set the saucepan at the side of the
stove where it will not boil, and let it stand ten minutes before
sending to table.
_Rice Muffins._—One cup boiled rice, two eggs, two cups flour, one
tablespoonful melted butter, pinch salt, three cups milk. Stir
together the milk, eggs, butter, and salt; beat in the rice and flour;
bake quickly.
7.
Fruit.
Graham Porridge.
Broiled Steak. Stewed Potatoes.
Omelet Bread.
Coffee. Cocoa.
_Omelet Bread._—Half-cup flour, three eggs, one tablespoonful melted
butter, one teaspoonful sugar, pinch of salt, milk enough to make thick
batter. Beat the whites and yolks of eggs separately, and very light;
stir the butter, flour, milk, salt, sugar, and yolks together, and
add the frothed whites; pour into a well-greased tin pan, and bake,
covered, on the top of the stove; uncover and brown in the oven; eat
immediately.
8.
Fruit.
Wheatena.
Crisped Smoked Beef. Brown Biscuit.
Chopped Potatoes.
Coffee. Chocolate.
_Crisped Smoked Beef._—Boil slices of smoked beef for five minutes;
take them out, dry, and put into the frying-pan with a tablespoonful
of butter; stir about until crisp, but not too dry.
_Brown Biscuit._—One cup white flour, two cups Graham flour, two
tablespoonfuls lard, two teaspoonfuls baking-powder, a little salt,
milk enough to make a soft dough. Handle the dough as little as
possible, and bake quickly.
9.
Hominy boiled in Milk.
Poached Eggs. Fried Bacon.
Raspberry Short-cake.
Tea. Cocoa.
_Raspberry Short-cake._—Four cups flour, two cups milk, two
tablespoonfuls lard, or lard and butter, three teaspoonfuls
baking-powder, salt, one quart raspberries. Roll out a little more than
half the dough into a sheet to cover the bottom of a deep biscuit-pan.
Spread the berries thickly on this, sprinkle with sugar, and of the
remaining dough make a top crust. Bake in a steady oven, cut into
squares, and eat hot with butter and sugar, or with sugar and cream.
10.
Oranges.
Cracked Wheat.
Broiled Chicken. Saratoga Potatoes.
Boston Brown Bread.
Coffee. Chocolate.
_Boston Brown Bread._—One cup Indian-meal, one cup rye-meal, half-cup
white flour, one cup milk, half-cup molasses, pinch salt, one small
teaspoonful soda. Sift the meal, flour, soda, and salt together, work
in the milk and molasses, pour into a well-greased brown-bread mould,
and boil two hours, taking care that the water in the outer vessel does
not come to the top of the mould. Unless you have a late breakfast, it
is well to cook the bread the day before, and warm it the next morning.
FAMILY BREAKFASTS FOR SUMMER
As the season advances and the warm weather becomes settled, the
preference should be given to fish and egg dishes rather than to those
containing meat. For a sultry morning a breakfast of which fruit makes
an important part is welcome generally to both palate and digestion.
The many kinds of delicious fresh fish that may easily be procured
should hold a prominent place in summer bills of fare; while eggs,
usually plentiful and cheap at this season, may be prepared in various
tempting fashions.
1.
Strawberries.
Moulded Cerealine.
Broiled Shad. New Potatoes.
Rye Gems.
Tea. Cocoa.
_Strawberries._—When served as a first course at breakfast, it is
better to have them unhulled, and to eat them with the fingers, dipping
each berry into powdered sugar.
_Moulded Cerealine._—Prepare the cerealine as usual the day before, and
fill small cups with it. Turn it out the next morning, and eat cold,
with cream.
_Rye Gems._—Three cups rye-flour, three cups milk, three eggs, one
tablespoonful sugar, one tablespoonful butter. Beat hard and bake
quickly.
2.
Red Raspberries.
Oatmeal.
Shad Roes in Ambush.
Potato Croquettes. Dry Toast.
Radishes.
Tea. Coffee.
_Shad Roes in Ambush._—Two shad roes, four hard-boiled eggs, one cup
milk, one tablespoonful flour, two teaspoonfuls butter; pepper and salt
to taste. Lay the roes in boiling water, and let them simmer for ten
minutes. Drain this off, pour cold water upon them, and let them stand
in this for ten minutes; then take them out, and set them aside until
wanted. Separate the whites and yolks of the boiled eggs, chop the
whites coarsely, and rub the yolks through a sieve. Make a white sauce
by heating the milk and thickening it with the butter and flour rubbed
together. Rub the shad roes to pieces with the back of a spoon, taking
care not to crush the eggs too much. Stir them into half of the white
sauce, season, let them stand on the fire long enough to be heated
through, and pour into a pudding-dish. Mix the whites of the eggs with
the rest of the sauce, and cover the shad roes with this; last, strew
the powdered yolks over the top. Cover closely, and set in a hot oven
for three minutes.
3.
Boiled Hominy.
Chicken Mince. Raw Tomatoes.
Green Corn Fritters.
Blackberries and Cream.
Tea. Cocoa.
_Chicken Mince._—From the bones of a cold roast, boiled, or fricasseed
chicken cut all the meat, and mince it fine with a sharp knife,
chopping with it two hard-boiled eggs. Stir this into a cup of gravy,
or, if you have none, use instead a cup of white sauce made as directed
in "Shad Roes in Ambush." Season to taste, fill a pudding-dish or
scallop-shells with the mixture, and serve very hot.
_Green-Corn Fritters._—Two cupfuls green corn cut from the cob, two
eggs, two tablespoonfuls milk, one tablespoonful melted butter, flour
enough for thin batter. Whip the eggs light, beat into these the corn
and the other ingredients, adding the flour last of all. Bake on a
griddle.
4.
Black Raspberries.
Wheaten Grits.
Broiled Salt Mackerel, Cream Sauce.
Stewed Potatoes. Graham Pop-Overs.
_Broiled Salt Mackerel._—Soak your fish overnight in cold water, and
wipe it dry before putting it on the gridiron. Broil over a clear fire,
lay on a hot platter, and pour the sauce over it.
_Cream Sauce._—Make like white sauce given above, doubling the quantity
of butter, seasoning to taste, and using half milk, half cream, if you
have the latter.
_Graham Pop-Overs._—Three eggs, one and a half cups Graham flour, half
cup white flour, two cups milk, pinch salt. Beat the eggs very light,
whites and yolks together. Add the milk and salt, and sift in the flour
rather slowly, to prevent lumping. Strain the batter through a sieve,
and fill heated gem-pans. Bake in a quick oven, and eat immediately.
5.
Melons.
Moulded Oatmeal.
Sardines _au gratin_. Fresh Eggs, boiled.
Sally-Lunn.
Cocoa. Coffee.
_Sardines au gratin._—Open a box of sardines; take them out carefully
and lay them in a small pie-plate; squeeze a few drops of a lemon on
each fish, sprinkle lightly with fine crumbs, and brown in the oven.
_Sally-Lunn._—Two eggs, two tablespoonfuls melted butter, one cup
milk, pinch salt, half yeast-cake, two cups flour. Beat the eggs light;
stir in the butter, salt, and milk, then the flour, and last the yeast
cake, dissolved. Let it rise at least six hours in a very well-greased
tin; bake, turn out, and eat hot.
6.
Graham Flakes.
Baked Omelet. Parisian Potatoes.
Quick Biscuit.
Blackberries and Cream.
Coffee. Cocoa.
_Baked Omelet._—Five eggs, half cup milk, quarter cup fine
bread-crumbs, tablespoonful melted butter; pepper and salt to taste.
Soak the crumbs in the milk ten minutes; beat the eggs very light, the
whites and yolks separately; stir the soaked crumbs, the milk, the
butter, and seasoning into the yolks, and mix the whites in lightly.
Pour into a well-greased pudding-dish, and bake in a quick oven.
_Parisian Potatoes._—From peeled and washed white potatoes scoop
out little balls with the cutter that comes for this purpose. Boil
them for five minutes, then put them in the frying-pan with two
tablespoonfuls of melted butter. Stir them about until every ball is
well coated with the butter, pour into a colander, and set them in the
oven until brown. Sprinkle with salt and a little minced parsley before
serving.
_Quick Biscuit._—Two cups flour, one tablespoonful mixed lard and
butter, one cup milk, one heaping teaspoonful baking-powder, pinch
salt. Handle little, roll out and cut quickly, and bake in a steady
oven.
7.
Boiled Rice.
Fried Pickerel. Stewed Potatoes.
Cocoa. Coffee.
Peach Short-Cake.
_Peach Short-Cake._—Make a dough as for quick biscuit, doubling the
materials. Roll two thirds of the dough into a sheet to fit the bottom
of a baking-pan, spread thickly with sliced peaches, sprinkle with
sugar, and lay over these a crust made of the remaining dough. Bake in
a steady oven. Split, butter, and eat hot.
8.
Farina Porridge.
Barbecued Ham. Water-cress.
Butter Cakes.
Huckleberries.
Tea. Coffee.
_Barbecued Ham._—Slice cold boiled corned or smoked ham. Fry in its own
fat, remove the slices to another dish, and keep hot while you add to
the fat in the pan a teaspoonful of white sugar, three dashes of black
pepper, a teaspoonful (scant) of made mustard, and three tablespoonfuls
of vinegar. Boil up once, and pour over the ham.
_Butter Cakes._—Prepare a dough as for quick biscuit, roll it out
quarter of an inch thick, and cut into small rounds. Roll each of these
out until as thin as cookies, prick with a fork, and bake in a quick
oven. When done, butter well. Leave in the oven half a minute longer,
and send hot to table.
9.
Oatmeal.
Omelet with Corn. Deviled Tomatoes.
Cold Bread.
Peaches and Cream.
Iced Tea. Coffee.
_Omelet with Corn._—Prepare as you do baked omelet; but at the last,
before putting into the pan, add a cupful of green corn cut from the
cob. Pour the omelet into a frying-pan containing two tablespoonfuls of
butter, and cook, loosening it constantly from the bottom with a knife
to prevent its scorching. When done, double over and serve.
_Deviled Tomatoes._—Cut fresh tomatoes into thick slices, broil on a
fine wire gridiron over a clear fire, and when done lay in a dish, and
pour over them a sauce like that made for barbecued ham, substituting
two tablespoonfuls of olive oil or of melted butter for the ham fat.
10.
Peaches and Pears.
Moulded Hominy.
Broiled Bluefish. Stuffed Potatoes.
Corn-meal Gems.
Tea. Coffee.
_Stuffed Potatoes._—Bake eight large, fine potatoes until soft; cut
off the tops, and scoop out the contents; add to them one egg whipped
light, two tablespoonfuls melted butter, half cup milk, pepper and
salt. Beat all together, and return to the skins. Set in an oven, top
upwards, long enough to become well heated, and serve.
_Corn-meal Gems._—Three eggs, two cups milk, two tablespoonfuls butter,
two cups corn-meal, one cup flour, two teaspoonfuls baking-powder. Work
the butter and milk into the meal, then add the other materials, the
flour last. Have your gem-pans very hot, and bake half an hour in a hot
oven.
FAMILY BREAKFASTS FOR AUTUMN
During the early part of the autumn, and indeed until late in the
winter, the supply of fruit is only less abundant than in the summer.
Melons and peaches go first, but their place is taken by grapes, pears,
apples, bananas, and, later, mandarins, tangerines, and oranges. Meat
now begins to be a more necessary article in the bill of fare. By the
exercise of a little ingenuity, left-overs from the dinner of the
previous day may be rendered even more appetizing than they were in
their first estate.
1.
Peaches and Pears.
Oatmeal.
Veal Cutlets _à la Maître d'Hôtel_.
Potatoes hashed with Cream.
Quick Sally-Lunn.
Cocoa. Coffee.
_Veal Cutlets à la Maître d'Hôtel._—Cut veal cutlets into neat pieces,
and pound each with a mallet. Broil over a clear fire, transfer to a
hot dish, and lay on each cutlet a small piece of _maître d'hôtel_
butter. Set in a hot corner, covered, for five minutes before sending
to table.
_Maître d'Hôtel Butter._—Into one cupful of good butter work a
tablespoonful of lemon juice and two tablespoonfuls of finely chopped
parsley, with a little salt and white pepper. Pack into a small jar,
cover, and keep in a cool place. It is useful to put on chops, steaks,
or cutlets, or to mix with potatoes.
_Potatoes hashed with Cream._—Chop cold boiled potatoes fine, and stir
them into a cup of hot milk in which has been melted two tablespoonfuls
of butter. Pepper and salt to taste. Let the potatoes become heated
through before you serve them. If you have cream, use this and half as
much butter.
_Quick Sally-Lunn._—Three eggs, half cup butter, one cup milk, three
cups flour, two teaspoonfuls baking-powder, half teaspoonful salt.
Stir the butter, melted, into the beaten yolks; add the milk, the flour
(into which the baking-powder has been sifted), and the whites last.
Bake in one loaf, in a steady oven.
2.
Cracked Wheat.
Bananas.
Minced Mutton with Poached Eggs.
Buttered Toast. Baked Potatoes.
Tea. Coffee.
_Minced Mutton with Poached Eggs._—Chop cold boiled or roast mutton
quite fine. Put two cupfuls of this into the frying-pan with half
an onion minced, and a half-cupful of good gravy. If you have none,
use instead a gill of hot water and a lump of butter the size of
an egg. Just before taking the mince from the fire, stir into it a
tablespoonful of Worcestershire sauce or two tablespoonfuls of tomato
catsup. Heap the mince on small squares of buttered toast laid on a hot
platter, and place a poached egg on top of each mound. Serve _very_
hot.
3.
Apples.
Wheat Granules.
Soused Mackerel. Potato Balls.
Quick Waffles.
Cocoa. Coffee.
_Soused Mackerel._—These may be purchased canned at nearly any good
grocery, and make an excellent breakfast dish.
_Potato Balls._—To two cupfuls cold mashed potato add an egg, a
teaspoonful of butter, and salt and pepper to taste. Form with floured
hands into small round or long balls, and fry in deep fat.
_Quick Waffles._—Three cups flour, one tablespoonful butter, two eggs,
two cups milk, two teaspoonfuls baking-powder, a little salt. Beat the
eggs light, add the milk, butter, and salt. Stir in the flour with the
baking-powder last. Grease your waffle-irons well with a piece of fat
pork.
4.
Grapes.
Wheaten Grits.
Broiled Steak with Mushrooms.
Fried Egg-plant. Unleavened Bread.
Coffee. Chocolate.
_Broiled Steak with Mushrooms._—Broil your steak over a clear fire.
Before you put it on, open a can of mushrooms, take out half of them,
and cut each mushroom in two. _Sauté_ them in a frying-pan with a
little butter, unless you have a cup of bouillon or clear beef soup or
gravy at hand. If you have, let them simmer in this for ten minutes,
and when you dish your steak, pour gravy and mushrooms over it. Leave
it covered in the oven five minutes before sending to table.
_Unleavened Bread._—Two cups flour, one tablespoonful butter, a pinch
salt, enough water to make a dough. Knead this well, roll out _very_
thin, cut in rounds with a biscuit cutter, prick with a fork, and bake
in a hot oven.
5.
Pears.
Corn-meal Mush.
Dropped Fish-cakes. Saratoga Potatoes.
Simple Griddle Cakes.
_Dropped Fish-cakes._—One cup of salt cod picked very fine, half cup
milk, one tablespoonful butter, two teaspoonfuls flour, one egg,
pepper to taste. Make a white sauce of the flour, butter, and milk,
stir the fish into this, add the egg, beaten light, season, and drop by
the spoonful into boiling lard, as is done with fritters.
_Simple Griddle Cakes._—Four cups sour milk, one small teaspoonful
baking-soda, salt, flour for batter. Stir well and bake quickly.
6.
Grapes.
Rye-meal Porridge.
Broiled Sausages. Stewed Potatoes.
Wheat-flour Gems.
_Broiled Sausages._—Make sausage-meat into quite thin cakes with the
hands, lay them on a gridiron, and broil them over a hot fire.
_Wheat-flour Gems._—Two cups flour, one cup milk, one tablespoonful
melted butter, two eggs, saltspoonful salt. Beat the eggs light, stir
in the milk, the butter, the salt. Sift in the flour, stir briskly, and
bake in gem-pans in a hot oven.
7.
Bananas.
Oatmeal.
Clam Fritters. Boiled Potatoes.
English Muffins.
Tea. Coffee.
_Clam Fritters._—Two dozen clams, one egg, one cup milk, two small cups
flour, or enough for thin batter, salt and pepper. Chop the clams fine,
and stir them into the batter made of the milk, clam liquor, beaten
eggs, and the flour. Season to taste, and fry by the spoonful in very
hot lard.
_English Muffins._—Two cups milk, one tablespoonful butter, one
teaspoonful sugar, saltspoonful salt, half of a yeast-cake. Four cups
flour, or enough to make a very stiff batter. Set to rise for about
three hours, or until the batter is like a honeycomb, then bake on a
soapstone griddle in very large muffin-rings. Make them the day before
they are wanted, and, when ready to use them, split, toast lightly,
butter, and eat hot.
8.
Oranges.
Large Hominy.
Fried Smelts. Moulded Potato.
Hasty Muffins.
Tea. Coffee.
_Moulded Potato._—Press cold mashed potato into small teacups; turn
out, brush over with yolk of egg, put a bit of butter on top of each,
and brown in the oven.
_Hasty Muffins._—Two cups flour, two eggs, one tablespoonful mixed
butter and lard, two teaspoonfuls white sugar, one teaspoonful
baking-powder, saltspoonful salt, one cup milk. Into the eggs, beaten
very light, stir the melted shortening, the sugar, the milk, and the
flour, well mixed with the salt and baking-powder. Stir well, and bake
in thoroughly greased tins.
9.
Grapes.
Cerealine cooked in Milk.
Egg Timbales with Cheese. Lyonnaise Potatoes.
Wheat Puffs.
_Egg Timbales with Cheese._—Six eggs, one gill milk, salt and pepper
to taste, two tablespoonfuls grated cheese. Beat the eggs well without
separating the yolks and whites, add the milk and seasoning, stir in
the cheese, and pour into well-greased little tin pans with straight
sides; set these in a pan of hot water, and bake in the oven; when the
egg is firm, turn out on a flat dish, and pour a white sauce over them.
_Lyonnaise Potatoes._—Slice cold boiled potatoes into neat rounds;
cut a medium-sized onion into thin slices, and put it with a good
tablespoonful of butter or bacon dripping into the frying-pan; when the
onion is colored, add the potatoes, about two cupfuls, and stir them
about until they are a light brown. Strew with chopped parsley, and
serve.
_Wheat Puffs._—Two cups milk, two eggs, two cups flour. Beat hard and
very smooth, and bake in greased and heated gem-pans or earthenware
cups. Eat at once.
FAMILY BREAKFASTS FOR WINTER
A word may be said here anent the cooking of porridges. There are
as many theories about this apparently simple affair as there are
denominational differences in theological circles. One housekeeper
soaks the oatmeal overnight; another puts it on when the fire is made;
another fifteen minutes before breakfast. Mrs. A. soaks hers in cold
water, Mrs. B. uses boiling, while Mrs. C. inclines to having the water
just hot. One stirs the porridge frequently; another says it is ruined
if touched with a spoon.
On general principles, one may say that oatmeal is never the worse
for a soaking, although some varieties need it less than others; that
unless carefully and evenly cooked it is apt to become lumpy without
stirring or beating; and that the degree of stiffness to which it
should be brought must depend upon the taste of those who are to eat
it.
1.
Oranges.
Graham Mush.
Sausage Rolls. Rye Muffins.
Baked Potatoes.
Tea. Coffee.
_Sausage Rolls._—Make a good pastry by chopping into two cups of flour
four tablespoonfuls of butter, making this to a paste with half a cup
of ice-water, and rolling out three times. Have the ingredients and
utensils very cold, and handle the paste as little and as lightly as
possible. Cut the pastry with a sharp knife into strips about three
inches square. On one of these lay cooked and minced sausage-meat,
and cover it with another square of the same size. Pinch the edges
together, and bake in a moderate oven. Proceed thus until all the
materials are used.
_Rye Muffins._—One cup white flour, two cups rye flour, two eggs, two
teaspoonfuls baking-powder, one tablespoonful butter, one tablespoonful
sugar, saltspoonful salt, milk enough for stiff batter. Beat well, and
bake in muffin-tins.
2.
Mandarins.
Boiled Hominy.
Pork Tenderloins. Apple Sauce.
Crumpets.
Coffee. Cocoa.
_Crumpets._—Two cups milk, three cups flour, three tablespoonfuls
butter, saltspoonful salt, half yeast-cake dissolved in warm water.
Warm the milk; beat in the salted flour, the melted butter, and the
yeast. Let this sponge stand in a warm place until light. Bake in
greased muffin-rings on a hot griddle, or in muffin-pans in the oven.
In either case fill the pans or rings only half full, as the crumpets
will rise in baking.
3.