START OF THE PROJECT GUTENBERG EBOOK THE COOKERY BLUE BOOK*** E-text prepared by Julia Miller and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net) from digial material generously made available by Internet Archive (http://www.archive.org/index.php) Note: Images of the original pages are available through Intenet Archive. See http://www.archive.org/details/cookerybluebook00firsrich Transcriber's Note Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been retained. A list of inconsistently spelled and hyphenated words is found at the end of the text. Oe ligatures have been expanded. Text enclosed between equal signs was in bold face in the original (=bold=). THE COOKERY BLUE BOOK Prepared by the SOCIETY FOR CHRISTIAN WORK OF THE FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL. "Tried and True" San Francisco C. A. Murdock & Co., Printers 1891 _The capon burns, the pig falls from the spit; The clock hath struck twelve upon the bell; My mistress made it one upon my cheek-- She is so hot, because the meat is cold; Methinks your man, like mine, should be your clock, And strike you home without a messenger. My charge was but to fetch you from the mart Home to your house, the Phoenix, sir, to dinner-- My mistress and her sister wait for you._ _--Comedy of Errors._ THE COOKERY BLUE BOOK SOUPS. =Bouillon Soup.= 4 pounds of round of beef cut into dice pieces. Trim off all fatty skin. 4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and pepper to taste. Pour on the water, and let it simmer six hours, skimming carefully, for if any grease is allowed to go back into the soup it is impossible to make it clear. Scrape the carrots, stick 4 whole cloves into each onion, and put them in the soup; then add the celery seed, parsley, mace, pepper and salt. Let this boil till the vegetables are tender, then strain through a cloth, pouring the soup through first, then putting the meat in it to drain, never squeezing or pressing it. If you wish to color it, you can put in a dessertspoon of burnt sugar. It can be nicely flavored by adding some walnut catsup, together with mushroom and a very little Worcestershire. =Beef Soup.= Boil trimmings of roast beef and beef-steak bones for three hours. Cool and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo pods, half a bay leaf and a little chopped parsley. Add a few drops of caramel and serve hot. Strain, if preferred thin. =Tomato Soup without Stock.= 1 dozen tomatoes cut up and enough water to cover them; a salt spoon of mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub together 2 heaping tablespoons of flour and a piece of butter the size of an egg. Put this in the strained liquor and boil. This makes soup for six persons. =Milk Tomato Soup.= Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1 pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of mace, and salt to taste. Let it scald, not boil, and add 2 rolled crackers. =Bisque Soup.= 2 large onions sliced, 1 can tomatoes. Boil together half an hour or longer, then put through colander and add 1 quart beef stock, salt and pepper. Let this boil together a few moments. Whip 1 cup cream with the yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to the stock, boil up, and serve at once. =Mock Bisque Soup.= 1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put the tomato on to stew and the milk in a double kettle to boil, reserving half a cup to mix with flour. Mix the flour smoothly with the cold milk and cook ten minutes. To the tomato add the soda, stir well, and rub through a strainer that is fine enough to keep back the seeds. Add butter, salt and pepper to the milk and then the tomato. Serve immediately. =Bean Soup.= 1 coffee cup of brown beans soaked over night; boil in a gallon of water with a piece of salt pork 3 inches square (a little beef is good, also) several hours, until beans are soft; strain, and add a small bit of butter, the juice of 1 lemon and a small cup of sherry wine. =Black Bean Soup.= 1 pint of beans soaked over night; 2 quarts water and boil five or six hours, adding water as it boils away; when soft, strain out the skins, season with salt and pepper to taste. When ready for the table add a large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon, sliced very thin. Do not cook it any after these ingredients are added. =Split Pea Soup.= 1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander and press the peas through; return to the kettle and add a small amount of celery chopped fine. Fry three or four slices of bread quite brown in butter--cut in squares when served. =Grandmother Sawtelle's Pea Soup.= Soak a quart of dried peas over night. In the morning put them on to boil with fragments of fresh meat; also cloves, allspice, pepper and salt. Let boil until soft, then strain through a colander. Have some pieces of bread or crackers inch square, and put them into the oven to dry without browning; a pint of bread to a quart of peas. Take 2/3 of a cup of melted butter and put the bread in it; stir until the bread and butter are well mixed, then put into the peas and it is done. If the peas do not boil easily add a little saleratus. =Green Pea Soup.= Boil the pods first, then remove and boil peas in same water until soft enough to mash easily. Add a quart of milk, and thickening made of a tablespoonful of butter and 1 of flour. Boil a few minutes and serve. =Celery Soup (for six persons).= Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of milk and 1 of cream); rub through a sieve, add 1 quart of veal stock, salt, cayenne and 3 heads of celery grated fine. =Cream of Celery Soup.= 4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving water it is boiled in); rub celery through fine sieve; mix celery and milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of butter, 1 scant teaspoonful of salt. If desired, can boil celery in the morning, then about half an hour before dinner take milk, flour, butter, salt and celery and boil together, stirring constantly so it will cook evenly. When the consistency of cream, it is ready for use. =Ox-tail Soup.= 1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail into pieces and fry brown in butter. Slice onions and 2 carrots, and when you remove the tail from the pan put these in and brown also; then tie them in a thin cloth with the thyme and put in the soup pot. Lay the tail in and then the meat cut into small pieces. Grate over them the remaining 2 carrots, and add 4 quarts of water, with salt and pepper. Boil four to six hours. Strain five minutes before serving and thicken with 2 tablespoonfuls of browned flour. Boil ten minutes longer. =Mushroom Soup.= 1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper, and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk; heat milk. Mix butter and corn starch to cream, and add hot milk and then stock. Boil 1 pound of mushrooms until soft, and then strain. Have them ready and add to the soup, letting it stand to thicken. It is improved by a little whipped cream added before serving. =Soupe a l'Ognon.= Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup stock. When very hot add 3 onions, sliced thin, then a full 1/2 teacup of flour, stirring constantly that it may not burn. Add 1 pint boiling water, pepper and salt, and let boil one minute, then placing on back of range till ready to serve, when add 1 quart of boiling milk and 3 mashed boiled potatoes. Gradually add to the potatoes a little of the soup till smooth and thin enough to put into the soup kettle. Stir all well, then strain. Put diamond-shaped pieces of toasted bread in bottom of tureen and pour soup over it. =Potato Soup.= Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter size of an egg, a teaspoonful of salt, 1 teaspoonful celery salt. Boil 1 pint of water and 1 pint of milk together and pour on potatoes boiling hot. Stir it well, strain and serve. =Asparagus (white) Soup.= Cut off the hard, green stems from two bunches of asparagus and put them in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is the best). Boil in a closely covered pot three hours, till the meat is in rags and the asparagus dissolved. Strain the liquor and return to the pot with the remaining half of the asparagus heads. Let this boil for twenty minutes more and add, before taking up, 2/3 of a teacup of sweet cream, in which has been stirred a dessertspoonful of corn starch. When it has fairly boiled up, serve with small squares of toast in the tureen. Season with salt and pepper. =Soup a la Minute (for six persons).= Cut 4 ounces of fat salt pork in dice and set it on the fire in a saucepan; stir, and when it is turning rather brown, add 1 onion chopped, and 1/2 a medium-sized carrot sliced. When they are partly fried, add 2 pounds of lean beef cut in small dice, and let fry five minutes. Then pour in it about 3 pints of boiling water, salt and pepper, and boil gently for three-quarters of an hour. =Caramel, for Coloring Soups.= Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup cold water, stirring briskly, and boil till it thickens. Keep in large-mouthed bottle. [Illustration] BREAKFAST DISHES. =Baked Omelet--No. 1.= 5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat the whites and yolks of the eggs separately and very stiff; stir lightly together and add other ingredients. Bake in a buttered pudding-dish and serve immediately. =Baked Omelet--No. 2.= 1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till thick. Add a dessertspoon of butter and salt to taste. After removing from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an oven heated as for cake. =Bread Omelet.= Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg, with a tablespoonful of butter. Bake in a moderate oven. =Baked Eggs.= Separate the whites from the yolks keeping each yolk separate. Salt the whites, while beating to a stiff froth, then spread on a platter. Place the yolks at regular distances apart in cavities made in the beaten whites, and bake in a moderate oven till brown. =Eggs (au miron) with Asparagus.= Cut off the green part of the asparagus the size of peas, and scald in hot water a few minutes, then put in the saucepan with a little butter, small bunch of parsley and young onions tied together (so that it can be removed before breaking the eggs on the asparagus). Add a little flour, water, salt, pepper and a little sugar, stewing together till the water is evaporated. Then put in a baking-dish and break some eggs over the top. Put a little salt, pepper and nutmeg over the eggs and cook in the oven, but not long enough to let the eggs get hard. Serve immediately. =Corn Omelet.= Take the well-filled ears of corn, cut the kernels down the center, being careful not to loosen them from the cob; then takeout the pulp by pressing downward with a knife. To 3 tablespoons of corn pulp add the well-beaten yolks of 3 eggs and a little salt. Beat the whites of the eggs to a stiff froth, mix with the corn, and put in a hot pan with a little butter. Cover, and place where it will not burn. When done, fold over and serve on a hot dish. =Bananas (as a breakfast dish).= Slice bananas lengthwise; put them in a buttered pan and brown in oven; or they can be dipped in butter and fried; or sliced and served cold with cream. =Baked Peppers.= Cut off tops; take the seeds out and fill with sausage meat. Bake forty minutes. =Baked Beans.= Soak 1 quart of pea beans over night in cold water. In morning drain and place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of sugar, 1 pound fat pork, scored; fill the pot with warm water and bake in a moderate oven all day, as water evaporates adding sufficient to keep them moist. They cannot be baked too long. =Fish-balls.= 1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg well beaten; a little pepper. Wash and pick the fish in small pieces free from bones. Pare the potatoes and cut in small pieces. Put both together in a stew-pan and cover with boiling water, and boil until the potatoes are soft. Drain off the water, mash and beat till very light. When a little cool, add the egg and fry in very hot lard. =Potatoes with Cheese.= The potatoes are boiled and cut in small pieces, covered with milk or cream. Put bread crumbs and cheese over the top. Add butter and bake till brown. =Vermicelli (as a breakfast dish).= To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli; boil briskly ten minutes, drain off all the water and serve hot with butter and cream. FISH. =Fish a la Creme.= 3 pounds of sturgeon or any solid white fish boiled until tender. Remove bone, mince fine, and season with salt, pepper, wine and lemon juice. 1 quart milk, boiled with two good-sized onions until they are in shreds. Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour. Strain the boiling milk with this and return to the stew-pan and boil again, taking care to stir to prevent lumps and burning. Grate the rind of one lemon, with juice and one tumbler of wine and mix thoroughly through the fish. Take one loaf of bread, removing all crust, and pass through the colander. Have dish very hot, putting fish and crumbs in layers, bringing crumbs on top. Place in hot oven for a few minutes. A nice lunch dish. =A Norwegian Fish Dish.= Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe with a soft cloth wrung out in cold water. Scrape all the flesh from skin and bone; and put the head, bones and skin on to boil, and when thoroughly cooked, strain. Take equal parts of scraped fish and chopped suet, one tablespoon of salt and pound to a paste. Add 2 eggs, 2 tablespoonfuls of flour, a little mace and ginger. Boil some cream, and when cold, gradually add enough to make a soft batter. Try a little of this in the boiling stock to see if the consistency is right. Then put in a buttered, breaded mould and cook two hours. If some of the batter is left, form in balls and cook in the fish stock and serve as soup. =Finnan haddies (from Delmonico's).= 1/2 pound of fish picked up and braized in butter and cooked in the following sauce: 1 cup of cream over hard boiled egg cut in squares; the yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to thicken; a little pepper and Worcestershire sauce. Serve on toast. =Stuffed Smelt.= Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon of pepper and a few herbs. Bone the smelt, stuff and sew up. Roll in melted butter and fine bread crumbs. Bake about fifteen minutes. SAUCE.--1/2 cup butter worked to a cream; yolks of 3 eggs beaten in one by one; juice of 1/2 a lemon; 1/2 teaspoonful salt, 1/4 teaspoon pepper and 1/2 cup boiling water. Beat and put on stove in a saucepan of boiling water to thicken. =Brown Fish Chowder.= 1 onion fried in butter. Cut any white fish in small pieces and fry in this after first rolling the fish in flour. Take the fish out and lay on brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir until it is brown; then gradually stir in a quart of water. When this has boiled, add the fish and seasoning. [Illustration] ENTREES. =Chicken Terrapin--No. 1.= Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine. Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of butter and 2 tablespoonfuls of flour. Put in the chicken and sweet-breads. Keep it hot in a double boiler and just before serving add the yolks of 2 eggs and a wine-glass of sherry wine. =Chicken Terrapin No. 2.= Cut a cold boiled chicken in small squares, removing all the skin. Put into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in 1 tablespoonful of flour, seasoned with salt and red pepper. Have ready 3 hard boiled eggs chopped fine. When the chicken has reached a boil, stir in a large glass of sherry with the egg, and serve hot. =Chicken Terrapin--No. 3.= Boil chicken in salted water. 1 quart of cold cooked chicken cut into dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2 raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg; 1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3 tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop hard-boiled eggs and add to chicken; sprinkle with salt, pepper and nutmeg. Add flour to melted butter and stock and stir for three minutes. Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken mixture and let it simmer for ten minutes. Beat yolks well and add cream; pour into mixture and stir one minute. Remove from fire, and add wine and lemon juice. =Chicken for Lunch.= Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown (not cooking them). Then stew them slowly with gumbo, a little pork, celery and 1/2 an onion till tender. Thicken with brown flour and dish, garnishing with parsley and sliced hard-boiled eggs. =Pressed Chicken (a nice luncheon dish).= Boil a chicken, in as little water as possible, till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meat. Remove the fat, and season the liquor highly with salt and pepper; also with celery, salt and lemon juice, if you desire. Boil down to 1 cup, and mix with the meat. Butter a mould and decorate the bottom and sides with slices of hard-boiled eggs; also with thin slices of tongue or ham cut in fancy shapes. Pack the meat in and set away to cool with a weight on the meat. When ready to serve, dip mould in warm water and turn out carefully. Garnish with parsley, strips of lettuce or celery leaves and radishes or beets. The eggs and tongue can be dispensed with if a plain dish is desired. =Beef Loaf.= 3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk; 10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits of butter over the top. Press the meat several times with your hand to make into a thin loaf. Bake in a quick oven one hour, putting water in pan. It requires no basting. =Beef Roll.= Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped; chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mix all thoroughly. Form in an oblong loaf, put in pan and bake half hour in a hot oven, basting two or three times with melted butter. Served with a brown sauce. =To Fry. Soft-shelled Crabs.= Use them only when very fresh, as the shells harden after twenty-four hours. Cut the ends of the small legs off; take off the gills and tucks; wash and drain well upon a cloth. A few minutes before serving dip them one after another in 2 eggs beaten as for an omelet; then in crumbs of rolled cracker made very fine and fry them in very hot lard; not too many at a time. Serve hot, with a garnish of parsley and pieces of lemon. =Deviled Crab.= Pick the meat from one large crab and chop a little. Add 2 green peppers, chopped fine, and mix with cracker crumbs. Add sufficient soup stock to moisten and season to taste. Clean the shell and put in 1 layer of the ingredients. Add pieces of butter, then another layer, and so on, till shell is full. Then bake fifteen minutes, and serve. =Crab Creole (for four persons).= 1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinch of cayenne; butter the size of a walnut; 2 tablespoonfuls of water; 1/2 cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shred up crab, not too fine, cut up onion and chili pepper and put in a pan with the 2 tablespoonfuls of water. Boil briskly fifteen minutes; then add 1/2 can of tomatoes. Boil ten minutes, or until soft. Strain, put juice back on fire. Add the butter, pepper and salt, and thicken with 1 tablespoonful of corn starch. Add crab and cream. When all is hot, serve with toast. =Canapie Lorenzo.= One-third New York cheese, one-third dessicated soft-shell crab, one-sixth green peppers chopped very fine. Make in patés about the size of a hand and bake brown. =Crab Cutlets.= Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan a piece of butter twice the size of an egg; when melted stir in 2 tablespoons of flour, and add a cup of rich cream, stirring constantly. Mix in the prepared crab and set aside to cool. Then mould into cutlets, which you roll in egg and bread crumbs. Stick the claws you have saved into the cutlets, and fry. Serve with or without parsley and slices of lime. =Shrimp Stew.= Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1 tablespoonful flour and a piece of butter, egg-size. Add red pepper, salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint of shrimps. Cook ten minutes, and serve on toast. =Terrapin Stew.= Boil according to size thirty or forty minutes, so that the upper shell will separate from the lower easily. Take "gall-bag" from liver, which is always found on the right lobe. Avoid breaking, as it will give a bitter taste and spoil the dish. Strip the skin from the claws, cut off the nails and skin the head. Throw nothing away but the "gall-bag." Cut all into small pieces; stew slowly in sherry wine closely covered, with a goodly supply of butter and red pepper, for one hour and a half. Salt to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled, for each terrapin and the juice of 1 lemon, skinning another to lay on top. When about to take from the fire, thicken with a little flour. Serve on hot toast, well-buttered, over which sprinkle a finely chopped egg. =Baked Oysters in the Shells.= Take 50 small Eastern oysters with their liquor and a piece of butter. Drain the oysters very carefully and strain the liquor. Thicken with an ounce of butter mixed with an ounce of flour. Stir, and boil five minutes. Finish with the yolks of 3 eggs. Add a little salt, some white and red pepper and grated nutmeg. Boil a few minutes longer, stirring constantly. Then remove from the fire. Add the oysters and juice of a lemon, and mix well with the sauce. Have ready some large, deep, well-shaped oyster-shells slightly buttered; fill these with the prepared oysters, sprinkle rolled cracker crumbs over; put a piece of butter on top of each; arrange in a pan; brown slightly in a pretty hot oven (about ten minutes), and serve. =Curried Oysters.= Strain juice of oysters and cook alone till edges curl. Cook 1 tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix 1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into butter. Add 1 pint sweet milk gradually, stirring constantly in saucepan. Mix oysters with the sauce. Pour over small slices of hot buttered toast and serve immediately. =Fancy Roast of Oysters.= Remove oysters from liquor and have them free from grit or shell. Scald 1 pint of oyster liquor, and when boiling hot put in the oysters and let them cook two or three minutes. Strain the liquor and put the oysters on pieces of toast. Arrange on a dish and set over steam to keep hot. Blend together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it with oyster liquor. When well mixed, put into the hot liquor and let boil a few minutes, stirring well. Strain over the oysters, and serve hot with lemons. =Sweet-breads.= Clean and parboil the sweet breads; cut them in slices and dip in melted butter. Roll them in grated cheese; dip in beaten egg; roll in bread crumbs and fry in hot fat. Serve with tomato sauce. =Veal Loaf.= 3 pounds of veal cutlets and a small piece of salt pork, all chopped fine together; a tea-cup of rolled crackers moistened a very little with water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a bread-pan and bake one and a-half hours. Serve in slices when cold. =Meat Salad.= Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour into a pan and let boil; then pour into a dish to mould. Serve cold. =Welsh Rare-bit--No. 1.= 1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons of mustard, 2 of salt and a little pepper. Stir it well, and cook until it thickens (not curdle). Serve on toast. =Welsh Rare-bit--No. 2.= 1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper and mustard to taste. Heat the milk in a double boiler; melt the cheese. Add the egg, and pour all over squares of toast. =Cheese Sticks--No. 1.= 1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter same as for pastry. Roll thin; cut in narrow strips, and bake a light brown in a quick oven. (Serve with salad.) =Cheese Sticks--No. 2.= 3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese. Mix together and mould into a paste. Roll out and cut into strips about one-half inch wide and five long. Bake in a quick oven. A very nice relish. [Illustration] MEATS. =Boiled Ham.= Put a ham weighing 14 pounds in a large kettle and half cover with cold water and cook slowly. When the water boils, add a quart of sour white wine and cook about five hours, or until tender. Put the ham in a baking pan and trim off the under side nicely, and take off the skin. Cover an inch thick with currant jelly, put a cup of sherry in the pan and put into a pretty hot oven. Let the fire go down; baste very often at first, that the wine may penetrate the jelly, and bake a half hour or more. =Calf's-head Stew.= 1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When very hot, serve. =Chops and Tomato Sauce.= Fry some pieces of pork in the spider, then cut up and fry a few onions. Into this pour some peeled and cut-up tomatoes; stir till all cooked to pieces and then strain. Thicken with a little flour. Broil chops, place on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4 pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few cloves and a little chili pepper are considered by some an addition. =Kidney Stew.= 2 beef kidneys cut in small pieces. Pour cold water over, and as it boils pour off and repeat. The third time let it simmer slowly for two hours. Add 2 onions, chopped fine, and cook one hour. A few minutes before serving add sherry wine. Thicken with flour and serve on hot toast. This may be varied by adding curry; both are excellent. =Sheep's Tongues.= Boil them in soup stock until tender, with a seasoning of salt, pepper and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig of parsley, some whole black pepper tied in a little white bag and removed after an hour.) When done add to the stock some browned flour and butter, tomato juice to taste, and a little lime juice. Garnish with triangles of toast around the dish. =Spanish Receipt for Cooking Tongue.= Soak a fresh tongue over night. In the morning take the skin off by boiling water. Mix together 1 large spoon of lard, 1 quart raw beans, chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a little parsley. Fry all together for a little while; then add to this 1 cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon, and 3 laurel leaves. Then put a paper over top of saucepan and put on cover very tight. Cook for two or three hours over a slow fire; then strain the same through a colander. Add to the strained sauce 1 or 2 spoonfuls of brown flour to thicken. Put over the fire a little while, and then pour over the tongue. =Chestnut Stuffing.= Shell 1 pint of large chestnuts; pour on boiling water and remove the inner skin. Boil in salted water, or stock, until soft. Mash fine and mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley. Moisten with 1/3 cup of melted butter. This stuffing is especially nice for quail. =Stuffing for Turkeys.= 5 Boston crackers, rolled, piece of salt pork size of an egg, chopped fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it is the consistency of batter fritters, put in the turkey and bake slowly, basting frequently. [Illustration] SALADS. =Boiled Salad Dressing.= 3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir all the time, and let it scarcely come to a boil. When cold, bottle and keep in a cold place. By beating all the ingredients well together with an egg-beater it is as creamy as when oil is added drop by drop. =Dressing for Cold Slaw.= Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of mustard, butter size of an egg. Cook like custard. =Clayton's Celebrated Salad Dressing.= Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly 1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3 eggs, and after mixing slightly pour in slowly the remaining 3/4 of a pint of oil, stirring rapidly till the mixture forms a thick batter. Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small teaspoonful of salt and 1 of white sugar. Stir until the ingredients are well mixed. When bottled and tightly corked, this will remain good for months. =Salad Dressing.= 1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1 tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3 tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg. =Tomato Salad.= Scald and peel tomatoes and cut holes in the top of each. Make a rich salad dressing, into which stir some cold peas, beans and beets, finely chopped. Stuff the tomatoes with this, and pour dressing over. Garnish the dish with fine lettuce leaves. [Illustration] VEGETABLES. =Baked Cream Potatoes.= Cut raw potatoes in very thin slices and put a layer of them in a buttered earthen dish. Cover the layer with pieces of butter, and season well with pepper and salt. Then put another layer and season in same manner, so proceeding till the dish is full. Over all pour a pint of cream or rich milk, and set in the oven to bake a half hour. This is a very nice lunch dish. =Escalloped Potatoes.= Take some cold sliced potatoes, butter your baking dish, put a layer of potatoes, dredge over flour, put on bits of butter, salt and pepper. When your dish is full, pour over rich milk and bake brown. Serve hot. =Potatoes in Cases.= Bake potatoes of equal size, and when done and still hot, cut off a small piece from each potato. Remove the inside carefully, leaving the skin unbroken. Wash the potato and season generously with butter, pepper and salt. Return it with spoon to the potato skin, allowing it to protrude about an inch above the skin. When enough skins are filled use a fork to make the potatoes rough above the skin. Put them in a quick oven to color the tops. =Stewed Carrots (French style).= Take 2 bunches French carrots, clean and trim; put in a saucepan with salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of sugar, cover and boil for half an hour. Then remove the lid and place where they will simmer slowly till all the water has cooked away, leaving nothing but the butter. =Stuffed Artichokes.= Boil artichokes till soft. When cold, scrape leaves and cut out the hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4 cup butter, pinch of salt, red and black pepper. Roll into balls and put into heart of the artichoke. Put a piece of butter on top of each and bake fifteen minutes with a hot fire. This receipt is for twelve artichokes. If you wish, bread crumbs can be added to the mixture. =Boiled Artichokes.= First clean, then soak in cold water fifteen minutes. Then put in boiling water till soft, testing them by pulling off leaves. =New England Corn Pudding.= Take 2 dozen ears of green corn well-filled, but young; grate or pound the corn, and add 1 pounded soda cracker and a little salt. Bake two hours in a moderate oven, and a rich crust will form. Serve with butter. =Celery Root.= Pare and boil till tender in salted water. Thicken the liquor with flour and cream, or milk, and pour over toast. Stewed celery and mushrooms are served in the same manner. =Stuffed Tomatoes--No. 1.= Cut off a small piece of the top; squeeze out the seeds and water. Remove the meat of the tomato with a spoon, without breaking or injuring the shape. Fry an onion cut fine, then put in your stuffing (sausage meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a little green pepper, cut fine. To this add all the meat of the tomato you removed with the spoon. When well mixed and cooked fill each with the dressing, on top sprinkling toasted bread crumbs and a piece of butter. Bake in tins. If you use sausage meat as stuffing add a little bread soaked in water and squeezed hard, so that it will readily mix with the meat. =Stuffed Tomatoes--No. 2.= Take nice, smooth tomatoes and remove part of the insides. Chop 1 small onion, 2 green peppers and some of the tomato that was removed. Add cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a small piece of butter to each one, and bake from ten to fifteen minutes. =Squash and Corn (Spanish style).= 3 small summer squashes, 3 ears of corn. Chop squash and cut corn from cobs. Put in a saucepan a spoonful of lard or butter, and when very hot an onion; fry a little and add the corn and squash, 1 tomato, 1 green pepper cut small and salt to taste. Cover closely, and stir frequently to prevent burning. =Stuffed Peppers--No. 1.= Cut off the tops and remove the seeds. Cut in small pieces 8 or 10 tomatoes and cook with a little butter and onion until tender. Add some rice boiled in water or stock (or bread crumbs), and a little salt, then mix with the tomatoes. Add a little chopped celery, fill the peppers, and put a little butter over the top of each. Cook in the oven twenty minutes and serve at once. If the peppers are boiled a few minutes first, they will retain their bright green color. =Stuffed Peppers--No. 2.= Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of butter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place in baking plate with very little water, and bake fifteen minutes in a quick oven. This mixture will fill six peppers. [Illustration] BREAD. =Brown Bread--No. 1.= 2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2 teaspoonfuls saleratus and sour milk enough to make it the consistency of Indian cake. Put some of the saleratus in the molasses and stir till it foams. Put the remainder in the sour milk. Boil three hours. Remove from the pan, place on a tin and bake fifteen minutes, to dry off the steam. =Brown Bread--No. 2.= 3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful soda, and salt to taste. Sufficient milk to make a thin batter. Boil three hours. =Brown Bread--No. 3.= 2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2 cups sweet milk, pinch of soda, and salt to taste. Steam four hours. =Muffins--No. 1.= 2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking powder and salt sifted with flour). Bake in a quick oven. =Muffins--No. 2.= 1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2 teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon sugar, 1 egg. Add butter the last thing. =Raised Muffins.= 1 pint milk, scalded, and a small piece of butter. When cool, add a little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and sufficient flour to make a stiff batter. When raised bake in muffin rings. =English Muffins.= 4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll out three-fourths of an inch thick; cut with biscuit-cutter, and allow time to rise again; then cook on a griddle on top of stove, turning as hot cakes. It improves them to flour the board with corn meal. =Corn Bread--No. 1.= 2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2 tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping tablespoons sugar, a little salt. =Corn Bread--No. 2.= 1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a thin batter. Add melted butter at the last. =Corn Meal Muffins.= 1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt, and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool add the butter melted, salt, sugar and yolks of eggs; lastly, the whites, well beaten. Bake in a well-heated oven. =Rice Corn Bread.= 1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten, 1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder, sufficient milk to make a thin batter. =Rice Bread.= 1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2 butter and 1-1/2 teaspoons baking powder. Bake in shallow pans from twenty minutes to half-hour. =Breakfast Gems.= 1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder. Beat the white of the egg to a stiff froth and stir in last. Bake in long gem pans, having them very hot before putting mixture in. =Coffee Cake.= 2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge and rise till morning, then add 2 eggs, 1 cup sugar, a little melted butter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and cinnamon on top, and bake. =Parker House Rolls.= 2 quarts of flour, make a hole in the center, and put in a small teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1 pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night. In the morning knead fifteen minutes, let rise again, roll thin, cut round, put a little butter on one-half, double over and bake. =French Rolls.= 1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup sugar, 2 quarts flour, small piece of butter, worked into the flour. Pour the milk into center of flour, and let stand over night; then knead, letting it rise very light; then knead again, and mould, letting it rise again, and bake. =Graham Rolls.= 2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of cream of tartar. Mix all together, and to it add cold water; make thin and bake in a gem baker, which has been already heated and greased. Bake in a hot oven. =Buns.= 4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast, melted butter, the size of an egg. Raise until morning. When mixed over add a handful of currants, and set to rise until 10:30. Roll soft, cut with biscuit-cutter, and raise again till 11:45. After baking ten minutes, rub the top with sugar and water. =Waffles.= 2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons melted butter, 1 teaspoon baking powder. =Apple Biscuit.= 2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1 of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to make a stiff batter, and pour into a shallow pan. Pare and slice apples, covering the top of the batter with them. When almost done, sprinkle sugar over them. =Hominy Cake.= 1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of butter. Bake in pans, like corn cake. =Huckleberry Cake.= 4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast powder, 2 scant cups of milk. Stir in as many berries as the batter will hold together, and bake in a pan. Canned berries are very good in this way. Serve hot for lunch. To be eaten with butter. [Illustration] CAKE. =Almond Drop Cakes.= 1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose water. Put rose water and sugar on top of each cake, after they are dropped with a dessertspoon on the pans. =Angel Cake.= Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a froth; sift the sugar five times; sift the flour 4 times; add cream tartar and sift again. Beat eggs and sugar together; add flavoring; then flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4 hour in moderate oven. =Cream Cakes--No. 1.= Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1-1/2 cups of flour. Remove from fire, let it stand five minutes, and then stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop in pans half the size you want them, and bake fifteen or twenty minutes. =Cream Cakes--No. 2.= 1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water and butter are boiling. Let this cool, then add 6 eggs, one at a time, and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda dissolved in it. =Cream Cakes--No. 3.= Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk, 3 of flour, an even teaspoon baking powder. Bake in three layers. For the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1 egg, stirring briskly a few moments. When cool, spread on the cake. Flavor with vanilla or lemon. =Cream Puffs.= 1 cup hot water, 1/2 cup butter. Boil water and butter together, and stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven twenty-five minutes. This makes fifteen puffs. When cool fill with whipped cream. =Ice Cream Cake.= 1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even cups of sifted flour, in which has been sifted 2 teaspoons of baking powder; flavoring and the whites of 5 eggs beaten stiff, added last. Cream the butter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient is added. Bake in jelly-cake tins, two white layers, reserving enough to make one layer colored with a little of Price's coloring, which will make one pink layer. Put this between the two white layers, with a thin frosting spread between, then frost the whole cake. By dividing the cake before baking into three parts, keeping one white, adding the pink coloring to another, and a heaping tablespoon of grated chocolate to the third, you can have the three layers different, nice ice cream bricks. =Chocolate Cake--No. 1.= 1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add to the cake before the flour; flavor with vanilla, and bake in layers. FILLING.--1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup grated cocoanut. Cover the top of cake with grated cocoanut. =Chocolate Cake--No. 2.= 1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 pound of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the chocolate fine and add 5 tablespoons
{'title': 'The Cookery Blue Book', 'source': 'Project Gutenberg', 'lang': 'en'}