LIBRARY OF CONGRESS. 
 
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 Shelf-XMi 
 
 UNITED STATES OF AMERICA. 
 

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 75^6 
 
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Prices: paper cover, 20 cents; cloth cover, 30 cents. 
 
 MEALS 
 
 FOR THE MILLION 
 
 The People's Cook-Book. 
 / 
 
 By JULIET CORSON, 
 
 Superintettdeni of the New York School of Cookery, 
 
 AUTHOR OF ''the COOKING SCHOOL TEXT-BOOK AND HOUSEKEEPERS* 
 
 GUIDE," "the COOKING MANUAL," " OUS HOUSEHOLD COUNCIL," 
 
 "TWENTY-FIVE CENT DINNERS," "DIET FOR INVALIDS 
 
 AND CHILDREN." ETC. 
 
 THIRD EDITIO. 
 
 New York. 
 N. Y. SCHOOL OF COOKERY 
 1516 BROADWAY, 
 1882. 
 
^u.. 
 
 COPYKIGHT, 1870, 
 
 3y JULIET CORSOH. 
 A a rights reserved. 
 
PREFACE 
 
 A marked advance in the prices of provisions of 
 all kinds, and a continued demand for novelty and 
 variety in economical cookery, have led to the pub- 
 lication of this pamphlet. 
 
 The author has refrained from the reproduction 
 of recipes included in her former works, with the 
 exception of those for bread, boiled and baked po- 
 tatoes, roasted and baked meats, and a few dishes 
 for invalids, which she believes cannot too often be 
 repeated. The difficult dishes of so-called "fancy 
 cookery" have been avoided, as has been the use 
 of any but the most ordinary materials. 
 
 The price of the book is made low enough to 
 place it within the reach of every one interested in 
 the extension of cheap and wholesome cookery, and 
 the author ventures to hope for it a fair measure of 
 popular approbation. 
 
 New York School of Cookery. 
 January, 1882. 
 
Meals for the Million. 
 
 CHAPTER I. 
 
 SOUPS, 
 
 Cream of Cod (2 qts.). — Remove the skin and 
 bones from cold boiled codfish, and rub it through 
 a very fine colander or a wire sieve with a potato 
 masher ; one cupful will be sufficient for two quarts 
 of soup. Put two tablespoonfuls each of flour and 
 butter in a saucepan, set it over the fire, and stir 
 with a wooden spatula * until the flour and butter 
 are smoothly blended; gradually add one quart 
 each of boiling water and milk, stirring all the 
 time until the mixture is free from lumps and 
 reaches the boiling point ; then stir in the fish, 
 season the soup palatably with salt, pepper, and 
 grated nutmeg, using about two teaspoonfuls of 
 salt and quarter of a saltspoonful each of white 
 pepperf and grated nutmeg. Let the soup boil 
 gently for a couple of minutes and then serve it. 
 If it stands before serving long enough to grow 
 
 *A small pudding-stick or paddle made of hard wood, 
 preferable to a metal or wooden spoon for kitchen use. 
 
 t Generally kept by grocers at the same price as black 
 pepper, and much better to use in white soups and sauces. 
 
10 THE PEOPLE'S COOK-BOOK. 
 
 thicker than rich cream use a little hot milk io 
 thin it. Any cold fish may be used in the same 
 way. 
 
 Cream Clam Soup (2 qts.)— Wash the shells of 
 twenty-five large or fifty small clams and put them 
 in a saucepan over the fire until the shells open ; 
 take them from the fire, remove them from the 
 shells, saving all the liquor they yield, cut the soft 
 parts away from the hard, and keep them hot in 
 sufficient hot water to cover them ; chop the hard 
 parts and return them to the fire \x\ hot water 
 enough to cover them, boiling them slowly until 
 quite tender. Then add to them the soft parts 
 and all the liquor, together with enough milk to 
 make two quarts of soup ; season it palatably with 
 salt and pepper, smoothly mix with it sufficient 
 cracker dust (/>., crackers pulverized and sifted to a 
 fine powder-) to make the soup as thick as cream ; 
 about three tablespoonfuls will be enough for each 
 quart. Serve hot. 
 
 Oyster Sonp. — Oyster soup may be similarly made 
 with strained oyster juice, milk, cracker dust, and 
 seasonings. The oysters should be carefully ex- 
 amined to make sure that no shell adheres to 
 them, and only allowed to heat for a minute in the 
 soup after it is ready to serve. 
 
 Rich Clam Soup (2 qts.).— Use one pint of soft 
 clams after they are removed from the shell (they 
 are brought to market in " bunches" or " strings," 
 each bunch being about a pint) ; put them into one 
 quart of cold water and wash them to remove any 
 particles of shell; then strain this water and put 
 it over the fire to heat with the clams in it, and 
 
SOUPS. II 
 
 when it approaches the boiling point put it at the 
 back of the fire and let it boil slowly for fifteen 
 minutes; meantime mix over the fire two table- 
 spoonfuls each of butter and flour and a quart of 
 hot milk, as directed for Cream of Cod; then quickly 
 strain into this mixture the broth from the clams, 
 season it, and set it back from the fire while the 
 soft parts of the clams are cut away from the hard ; 
 add them to the soup ; beat the yolks of two raw 
 eggs with half a cup of the hot soup, stir them into 
 the rest of it, and serve it at once. 
 
 Bean Soup (4 qts.). — Pick over one pint of dried 
 beans and wash them in cold water ; peel and slice 
 an onion and fry it brown in bottom of a sauce- 
 pan with a tablespoonful of drippings ; for this 
 purpose ham or bacon fat is preferable. When the 
 onion is brown put the beans in with it, pour on 
 three quarts of cold water, and let these ingredi- 
 ents boil slowly ; every fifteen minutes add half a 
 cup of cold water until a quart has been used. 
 Meantime mix one tablespoonful each of flour and 
 butter to a smooth soft paste, and fry some half- 
 inch bits of stale bread light brown in the frying 
 kettle, or in a frying-pan with a little butter. As 
 soon as the beans are soft, in about an hour, pour 
 them into a sieve set over a large bowl, and rub 
 them through with a potato-masher ; put them again 
 into the saucepan with their broth, stir in the butter 
 and flour, let the soup boil once, and serve it, with 
 the fried bread in it. 
 
 Puree of Poultry (2 qts.). — Free from skin and 
 bone a cupful of any kind of cold poultry, chop it 
 fine, and rub it through a sieve with a potato- 
 
12 THE PEOPLE'S COOK-BOOK. 
 
 masher; put into a saucepan over the fire two 
 tablespoonfuls each of butter and flour and stir 
 them until they are light brown; then add two 
 quarts of boiling water, half a cupful at once, stir- 
 ring all the time, and keeping the mixture smooth ; 
 season highly w^ith salt and pepper, stir in \\\q puree 
 of poultry, let the soup boil once, and serve it. It 
 may be flavored with a tablespoonful of any good 
 table sauce. 
 
 Brown Soup (2 qts.). — Make this soup when there 
 is on hand broth, or the pot liquor of boiled beef; 
 free the broth from fat, and if it is not clear clarify 
 it as follows : for each quart mix the white and 
 shell of one egg and one tablespoonful of cold wa- 
 ter in a saucepan, pour the cold broth upon them 
 and set the saucepan over the fire, where its con- 
 tents will gradually approach the boiling point, 
 stirring every two minutes to loosen the egg from 
 the bottom of the saucepan ; as the egg cooks it 
 will rise in the form of a scum ; when it collects 
 upon the surface, and the broth looks clear and 
 bright under it, pour it through a folded towel laid 
 in a colander Over a large bowl ; do not squeeze 
 the towel, but let the broth run slowly through it ; 
 it will then be ready to use. 
 
 Peel and cut in half-inch dice one medium size 
 carrot, one white turnip, one small leek, one small 
 onion, and one head of celery ; slowly fry them 
 brown in a saucepan with a tablespoonful of butter, 
 a teaspoonful of sugar, and a saltspoonful of salt. 
 When they are brown pour the clarified broth upon 
 them and slowly boil them tender, removing all 
 scum as fast as it rises. Meantime boil one cupful 
 
SOUPS. 13 
 
 of green peas or string beans, if either are in season, 
 in salted boiling water until tender, and then drain 
 them and put them in cold water until they are 
 wanted. When the other vegetables are tender 
 drain the peas or beans from the cold water and 
 add them to the soup. Mix one tablespoonful of 
 arrowroot with half a cup of cold water, stir it into 
 the soup, let it boil once, add one tablespoonful of 
 vinegar, and serve. 
 
 Cock-a-leeky (4 qts.). — Remove all feathers from 
 an old fowl, singe it, wipe it clean with a wet 
 towel, draw and truss it, and put it into a large 
 saucepan with one onion peeled and sliced, quarter 
 of a pound of lean bacon sliced, one tablespoonful 
 of sugar and four of butter ; set the saucepan over 
 the fire and turn the fowl occasionally until it is 
 brown all over; then add to it four quarts of boiling 
 water, two teaspoonfuls of salt, one saltspoonful of 
 pepper, and six whole cloves. • Boil gently for two 
 hours, or until the fowl is tender. Then strain the 
 broth and return it to the saucepan ; put into it two 
 dozen prunes, and one bunch of leeks washed and 
 chopped fine ; the chicken is usually cut in inch 
 bits and added, but it may be put in whole to cook 
 with the leeks and prunes for thirty minutes, and 
 then taken from the soup to serve as the meat dish 
 for the dinner. At the end of the half hour see 
 that the seasoning is palatable, and serve the soup. 
 Rice can be substituted for the prunes, and veal for 
 the chicken. 
 
 Potato Soup (4 qts.). — Put into a saucepan two 
 ounces of bacon chopped, six onions peeled and 
 chopped, one saltspoonful of pepper, one teaspoon- 
 
1 4 THE PEOPLE'S COOK-BOOK. 
 
 ful of salt and four quarts of hot water, and boil 
 for fifteen minutes; meantime peel and slice one 
 quart of potatoes, add them to the first mentioned 
 ingredients, and boil for three quarters of an hour 
 longer, or until the potatoes are boiled to a pulp ; 
 season palatably, and serve hot. 
 
 Pumpkin Soup (2 qts.), — Peel and slice enough 
 pumpkin to fill a pint bowl, put it into a saucepan 
 with one head of celery chopped fine, one table- 
 spoonful of drippings or butler, a teaspoonful of 
 salt, quarter of a saltspoonful of pepper, and two 
 quarts of boiling water; boil until the vegetables 
 can be rubbed through a sieve with a potato- 
 masher; then return the vegetables and the broth 
 in which they were cooked to the saucepan, set it 
 over the fire, stir into it the soft paste of butter and 
 flour described in the recipe for Bean Soup^ boil it 
 once, and serve it with fried dice of bread prepared 
 as for the Bean Soup. 
 
 Winter squash makes a very good soup if treated 
 in the same way. 
 
 Brown Onion Soup (4 qts.). — Peel and slice six 
 large onions, fry them brown in a saucepan with 
 two tablespoonfuls of drippings or butter, pour over 
 them four quarts of boiling water, season with two 
 teasponfuls of salt and half a saltspoonful of pepper, 
 stir in two cupfuls of grated bread free from crust, 
 and boil slowly two hours, stirring occasionally. 
 Season palatably, and serve hot. 
 
 Herb Soup (4 qts.). — Wash and chop small one 
 cupful each of leeks or chives, parsley, lettuce, 
 green cabbage, beet tops or boiled beets, spinach, 
 and sorrel if obtainable ; put them over the fire in 
 
SOUFS. 15 
 
 two tablespoonfuls of butter or salad oil, and fry 
 for five minutes; then add two cupfuls of grated 
 bread free from crusts, season with salt and pepper, 
 pour in four quarts of boiling water, simmer two 
 hours, add one tablespoonful of vinegar, and serve. 
 
CHAPTER II. 
 
 FISH AND SHELLFISH. 
 
 Fricassee of Codfish (2 lbs.). — Wash and cut two 
 pounds of fresh codfish in two inch squares, remov- 
 ing skin and bones ; put it over the fire in sufficient 
 cold water to cover it an inch, with one teaspoonful 
 of salt, and let it slowly approach the boiling point ; 
 then take it from the water with a skimmer, lay it 
 on a warm dish, cover it with a towel wet in warm 
 water, and place it where it will keep warm with- 
 out drying. Strain the water in which the fish was 
 boiled and use one pint of it, together with one 
 tablespoonful each of butter and flour, to make a 
 white sauce, first melting together the butter and 
 flour and then gradually stirring in the water; sea- 
 son the sauce palatably with salt and pepper, put 
 the fish into it and heat it until the flakes begin to 
 separate ; then remove the saucepan from the fire, 
 stir in the beaten yolk of one egg and a tablespoon- 
 ful of vinegar ; if parsley is obtainable add one 
 tablespoonful chopped fine ; serve at once. Toast, 
 or two inch slices of fried bread may accompany 
 the dish. Three tablespoonfuls of salad oil may be 
 added to the sauce with the vinegar, if desired. 
 
 Halibut and bass are excellent v/hen cooked in 
 this way. 
 
 Eagoiit of Eels and Onions {2 lbs.). — Wash and 
 
FISH AND SHELLFISH. 1 7 
 
 parboil two pounds of eels cut in two inch lengths, 
 for fifteen minutes ; dry them on a towel, put them 
 into two tablespoonfuls of hot salad oil or butter, 
 with one cupful of sliced onions, and brown them 
 over a hot fire ; stir in one tablespoonful of flour 
 and let it brown ; add one pint of boiling water, 
 season the ragofit palatably with salt and pepper, 
 and simmer it slowly for twenty minutes, when it 
 will be ready to serve. 
 
 Broiled Halibut with Caper Butter. — Wash a slice 
 of halibut, dry it on a towel, dust it with pepper 
 and salt, place it in a double fish gridiron, which 
 has been buttered to prevent the fish sticking to it, 
 and broil it light brown on both sides over a mod- 
 erate fire. , 
 
 Caper Butter. — Meantime chop a tablespoonful 
 of capers and mix them with a tablespoonful of 
 cold butter, half a saltspoonful of salt and quarter 
 of a saltspoonful of pepper; use this mixture on 
 the fish when it is cooked. Chopped pickles of 
 any kind may be used instead of the capers. Either 
 caper or pickle butter is excellent with any broiled 
 or fried fish. Any fresh fish may be used instead 
 of halibut. 
 
 Fried Haddock with Pickle Sauce. — Wash and 
 split a small haddock down the back ; cut first one 
 side and then the other away from the backbone, 
 and divide the fish into suitable pieces for frying; 
 dust the pieces with salt and pepper, roll them in 
 Indian meal, and fry them light brown in sufficient 
 smoking hot fat to cover them ; take them from the 
 fat with a skimmer and lay them on brown paper 
 for a minute to free them from grease. Meantime 
 
1 8 THE PEOPLES COOK-BOOK. 
 
 chop one teaspoonful of onion and one tablespoon- 
 ful of pickle, put them over the fire for one minute 
 in a tablespoonful of hot butter, add a cupful of 
 vinegar, and as soon as the sauce is hot pour it over 
 the fried fish, which must be placed on a hot dish. 
 The fish may be served without any sauce, but a 
 little acid is a great improvement to any fried fish. 
 A lemon sliced or quartered may be used when 
 that fruit is cheap. Any fresh fish may be fried in 
 this way. 
 
 Fish. Roe and Potatoes. — Wash any kind of fish 
 roe in salted cold water, dry it on a towel, put it 
 into a frying-pan containing sufficient hot fat to pre- 
 vent burning, cover the pan to prevent the spatter- 
 ing of the fat, and brown the roe, first on one side 
 and then on the other ; when it is done lay it on 
 brown paper to free it from fat, and then on a hot 
 dish. Meantime peel half a dozen potatoes, cut 
 them in small balls with a vegetable scoop, or in 
 pieces an inch square ; throw them into salted boil- 
 ing water, and boil them until a trussing needle or 
 sharp fork will easily pierce them, but do not let 
 them boil soft ; as soon as they are tender drain 
 them and lay them between the folds of a towel 
 until the fish roe is brown. Then put the potatoes 
 into the hot fat where the roe was fried, set the 
 pan over the fire and shake the potatoes about in it 
 until they are brown. Serve them under the fish 
 roe after dusting them over with pepper and salt. 
 
 Salt Cod, Lyonnaise Style. — Lay a pound of salt 
 codfish in a frying-pan, cover it with cold water, 
 and set it over a moderate fire ; when the water is 
 hot replace it with fresh cold water, and again heat 
 
FISH AND SHELLFISH. 1 9 
 
 the fish in it. Repeat this process until the fish is 
 freshened palatably, taking care if there is any skin 
 on it that it shall be uppermost ; if the skin of salt 
 fish is on the bottom of the pan all the salt will be 
 retained by it. Meantime peel and slice a pint of 
 onions, and when the water on the fish is changed 
 for the last time put the onions into another frying- 
 pan, containing two tablespoonfuls of hot fat, and 
 fry them gently ; wheathe fish is heated remove it 
 from the water with, -a skimmer, take oft* the skin 
 and any bones which can easily be reached, and 
 put it into the pan with the onions; brown it slightly 
 on both sides, dust it with pepper, and serve it with 
 the onions over it. In handling the fish avoid 
 breaking it- 
 Salt Codfish, Spanish Style. — Parboil and freshen 
 the fish as directed in the preceding recipe, or 
 soak it in water over night, putting the water warm 
 on the fish. Dry it on a towel without breaking it, 
 dip it in melted butter or.olive oil, dust it with salt 
 and pepper, and broil it in. a fish gridiron. When 
 it is brown on both sides rub it over with butter or 
 oil, lay it on a hot dish, squeeze over it the' juice 
 of a lemon, if lemons are plentiful, or pour over it 
 a tablespoonful of vinegar, and serve it hot. A 
 little parsley is a great addition to the dish. 
 
 Salt Codfish with Dutch Sauce. — Freshen the fish 
 as already directed, and keep it hot while a Dutch 
 Sauce is made as follows : 
 
 Dutch Sauce. — Mix together in a saucepan over 
 the fire one tablespoonful each of butter and flour 
 until they bubble, then gradually add a pint of boil- 
 ing water, stirring the sauce until it is smooth ; sea- 
 
20 THE PEOPLES COOK- BOOK. 
 
 son it with salt and pepper, put the fish into it and 
 let it heat; then take the vessel containing it from 
 the fire, stir in the yolks of two raw eggs, three 
 tablespoonfuls of salad oil, a few drops at a time^ 
 and one of vinegar or lemon juice ; serve at once. 
 
 Herrings stewed with Tomatoes. — Strip the skin 
 from a dozen herrings, pull the flesh from the bones, 
 and put the filets thus made over the fire with a 
 pint of tomatoes peeled and sliced ; add half a salt- 
 spoonful of pepper, and stew gently for half an 
 hour; then serve on toast. 
 
 Smoked Halibut and Tomatoes. — Freshen to 
 taste a piece of smoked halibut as directed in the 
 recipe of Salt Codfish, Lyonnaise style, and lay it 
 without breaking on a buttered earthen baking 
 dish ; on the top put a tablespoonful of finely chop- 
 ped onion, dust it with pepper, and pour over it a 
 pint of peeled and sliced tomatoes ; bake it half an 
 hour in a moderate oven, and serve it hot in the dish 
 in which it was cooked. Fresh halibut is excellent 
 cooked in the same way. 
 
 Broiled Salt Mackerel. — Freshen a salt mackerel 
 by soaking it over night in water, taking care that 
 the skin lies uppermost. In the morning dry it 
 without breaking, cut off the tip of the head and 
 the tail, place it between the bars of a buttered 
 fish gridiron, and broil it to a light brown ; lay it 
 on a hot dish, and dress it with a little butter, pep- 
 per, and lemon juice, vinegar, of chopped pickle. 
 
 Devilled Haddock. — Choose a thick smoked had- 
 dock, trim off the head and tail, score the thick 
 parts at about inch distances with a sharp knife, rub 
 into the cuts salt, pepper, dry mustard, and a little 
 
FISH AND SHELLFISH. 21 
 
 cayenne pepper, thus seasoning the fish highly; 
 broil it five minutes on each side, in a buttered fish 
 gridiron, and serve it very hot on a hot dish, with 
 a little lemon juice or vinegar. 
 
 Herrings and bloaters can be dressed in the same 
 way. 
 
 Roast Oysters. — To make a real roast of oysters 
 is very troublesome. The oysters must be laid 
 upon hot coals, after the shells are washed, and 
 allowed to remain until they open, when they are 
 extracted with a measure of success which depends 
 upon the deftness of the manipulator, and served 
 with melted butter, pepper, and salt. An easier way 
 is to arrange them in a large pan, set it over a very hot 
 fire, and turn another pan over it until the oysters 
 open ; there is less exposure to intense heat in follow- 
 ing this method rather than the first. The third and 
 easiest way is to arrange the deep shells of oysters 
 in a pan and set them in a very hot oven until they 
 are hot enough to instantly melt a bit of butter; 
 this is then put into each one together with an 
 oyster and a dust of pepper, and the pan is replaced 
 in the hot oven until the edges of the oysters curl ; 
 the shells containing them are then quickly trans- 
 ferred to a hot dish, and they are served at once. 
 Oysters seldom need to be salted. Oysters are best 
 when cooked quickly. 
 
 Panned Oysters. — These are almost as nice as 
 roast oysters, and are far easier to prepare. The 
 oysters must be freed from bits of shell, and their 
 liquor strained and saved to make oyster toast. 
 Put one quart of oysters into a shallow frying-pan 
 containing enough hot butter to cover the bottom 
 
22 THE PEOPLE'S COOK-BOOIC. 
 
 of the pan, add the oyster-juice, a dust of pepper, 
 and shake the pan until the edges of the oysters be- 
 gin to curl ; then pour them on buttered toast and 
 serve them at once. All cooked oysters deteriorate 
 by being allowed to stand after they are done ; they 
 should be eaten immediately. 
 
 Oyster Toast. — Toast half a dozen slices of bread, 
 and pour over them a sauce made by mixing over 
 the fire a tablespoonful each of butter and flour 
 until they bubble, and then gradually stirring in the 
 oyster liquor, heated, adding if necessary a little 
 boiling water, to make a sauce of the consistency of 
 cream ; the sauce should be allowed to boil for a 
 couple of minutes, seasoned with salt and pepper, 
 and poured on the toast. Milk may be used instead 
 of water if there is not sufficient oyster liquor to 
 make the sauce. 
 
 Oyster Fritters (i qt.). — The oysters should be 
 examined for bits of shell, and their liquor strained. 
 Then make a batter by mixing two cups of flour, 
 the yolk of one raw egg, a tablespoonful of salad 
 oil, a dust of cayenne pepper and sufficient oyster 
 liquor to make a batter just thick enough to sustain 
 the drops from the spoon ; plenty of fat should now 
 be heated until smoking; the white of the egg 
 should be beaten stiff and gently stirred into the 
 batter when the fat is hot, together with the oysters, 
 whole or chopped, and it should be put into the 
 hot fat by the large spoonful and fried brown ; the 
 fritters when done should be laid on brown paper 
 for a moment to free them from grease, and then 
 served hot. 
 
 Fried Oysters.— The fried oysters of Parkinson, 
 
FISH AND SHELLFISH. 23 
 
 the celebrated Philadelphia caterer, were prepared 
 by dusting them with flour and pepper, dropping 
 them into an equal mixture of lard and salad oil 
 made smoking hot, and serving them the instant 
 their edges began to curl. Some cooks roll them 
 in cracker dust or Indian meal and then fry them. 
 A substantial dish may be made of fried oysters by 
 having ready some mashed potatoes nicely seasoned 
 aind placed around the edge of a hot dish in such a 
 way as to form a wall, and serving the oysters in 
 this dish. 
 
 Broiled Oysters. — Make as many nice slices of 
 buttered toast as there are persons to serve ; allow 
 half a dozen oysters for each one ; dip the oysters in 
 melted butter, lay them between the bars of a fine 
 wire gridiron, and broil them over a hot fire until 
 their edges curl ; dust them with pepper, and serve 
 them on the toast. 
 
 Fried Scallops. — These delicate shellfish should 
 be rolled in Indian meal or flour seasoned with pep- 
 per and salt, and fried brown in plenty of smoking 
 hot fat. Sometimes a few thin slices of fried salt 
 pork are served with them. 
 
 Scallops and Eggs. — Boil one pint of scallops 
 gently for five minutes, drain them, tear them apart 
 with a fork, fry them five minutes in hot butter 
 enough to prevent burning, with a palatable season- 
 ing of pepper and salt ; then add to them six eggs, 
 and stir like scrambled eggs for three minutes ; 
 serve on toast. 
 
 Scallops and Onions. — Peel, slice, and fry for 
 three minutes half a dozen onions in two table- 
 spoonfuls of hot butter ; add one pint of scallops to 
 
24 THE PEOPLE'S COOK-BOOK. 
 
 the onions, with enough more butter to prevent 
 burning, season them with salt and pepper, fry them 
 ten minutes longer, and serve them hot ; buttered 
 toast is a great addition to this dish. 
 
 Clam Fritters. — Use soft clams ; wash them in cold 
 water and strain the water ; put it into a saucepan 
 with the hard part of the clams chopped fine and 
 boil them slowly for an hour ; then drain them and 
 use the broth to make the same kind of batter as 
 that given in the recipe for Oyster F?'itfers^ adding 
 the chopped clams instead of oysters, and fry in the 
 same way. 
 
 Stewed Clams. — Use the soft parts of the clams ; 
 make a white sauce by mixing a tablespoonful each 
 of butter and flour over the fire, adding gradually 
 to it a pint of hot milk or milk and water, and sea- 
 son it with salt and pepper ; put in the soft parts 
 of the clams, and simmer them gently for fifteen 
 minutes where the heat is sufficiently gentle to pre- 
 clude burning. Serve hot. 
 
 Clam Chowder (4 qts.). — Small hard-shell clams 
 are best liked for chowder. Wash the shells of 
 fifty, put them over the fire in a saucepan with a 
 pint of water, and cover them until the shells open; 
 then take out the clams saving all the broth, and 
 rinse them in it to remove every grain of sand ; 
 leave the soft parts whole, and chop the hard parts 
 quite fine ; strain the broth through a fine cloth to 
 remove all sand. Peel and cut in half inch dice a 
 quart of potatoes; peel and slice six onions, and six 
 tomatoes, or use canned tomatoes ; cut half a pound 
 of fat salt pork in dice, fry it brown in the bottom 
 of a saucepan or round bottomed iron pot, and take 
 
FISH AND SHELLFISH. 25 
 
 it out with a skimmer, leaving the fat in the pot ; 
 if the fire is hot turn a small plate bottom up in 
 the pot to keep the chowder from burning. Put all 
 these ingredients in the pot in layers, and when 
 half are used put in half a pound of pilot crackers 
 or sea biscuit; then add the rest of the ingredients, 
 putting another half pound of crackers on the top, 
 and pour in the clam broth and sufficient cold 
 water to cover all an inch above the top ; add a 
 seasoning of salt, pepper, and a little marjorum, 
 thyme, and savory in the leaf; let the chowder sim- 
 mer gently an hour; then add a cup of milk, and 
 serve it. The onions are sometimes fried with the 
 pork. 
 
 Stewed Mussels. — When mussels are good their 
 shells are dark and bright, and the fish do not 
 shrink when they are boiled. Before boiling them 
 lay them for two hours in a tub of cold water con- 
 taining a handful of salt ; this will remove all mud 
 and sand from them ; then wash them in fresh cold 
 water, put them into a pot or saucepan and set 
 them over the fire, covered, until the shells open. 
 The mussels must then be taken from the shells, 
 and carefully freed from the dark fringe upon their 
 edges, the thread-like parts near the joint of the 
 shells, and all mossy or hairy portions ; they will 
 then be ready to use. To stew them heat them in 
 a Dutch sauce made as directed in the recipe for 
 Salt Codfish with Dutch Sauce, and serve them im- 
 mediately, or simply heat them with butter, pepper, 
 and salt. 
 
 Pickled Mussels.— Boil them as directed in the 
 previous recipe, put them in glass jars, and cover 
 
26 THE PEOPLES COOK-BOOK. 
 
 them with vinegar heated scalding hot with whole 
 pepper, mace, and allspice. 
 
 Boiled Lobster. — Choose a lively lobster, heavy 
 in proportion to its weight ; put it into a large pot 
 containing enough boiling water to entirely cover it, 
 and let it boil fifteen minutes, or until its shell is 
 bright red ; then remove it from the water, and cut it 
 up as soon as it is cool enough to handle. The 
 tail should be broken from the body and split down 
 the centre with a sharp knife ; the intestine run- 
 ning through it can then easily be seen and re- 
 moved. The large claws should be broken off, and 
 separated with a can-opener with less trouble than 
 by breaking with a hammer, as they can be cut in 
 such a way as to permit the flesh to be taken from 
 them entire. All the soft, hairy fins which lie next 
 to the body must be thrown away. When the body 
 of the fish is opened the red coral and green fat 
 should be saved ; the stomach, a hard, partly bony 
 organ, which lies back of the eyes, should be 
 thrown away. The lobster will then be ready to 
 dress. 
 
 Stewed Lobster. — Prepare the fish as directed in 
 the last recipe, and heat it in a Dutch sauce, 
 made as directed in the recipe for Salt Codfish with 
 Dutch Sauce; or simply heat it quickly with suffi- 
 cient cream or milk to moisten it, and a palatable 
 seasoning of salt, pepper, and butter. 
 
 Scalloped Lobster. — Prepare the lobster as di- 
 rected in the recipe for Sieiued Lobster, mince the 
 flesh fine, season it highly, put it into the split shell 
 of the tail, with a tablespoonful of butter to each 
 shell, dust it thickly with pounded cracker or bread- 
 
FISH AND SHELLFISH. 27 
 
 crumbs, and brown it in a very hot oven. Richer 
 dishes of scalloped lobster are made by adding to 
 them cream or Dutch sauce, and a little wine. 
 
 Broiled Lobster. — Prepare the lobster as already 
 directed ; split the body as well as the tail, leaving 
 the flesh in the shell; dust the flesh with salt and 
 pepper, put a very little butter over it, and broil it, 
 the flesh towards the fire, for three or four minutes ; 
 serve it very hot A cut lemon is a great addition 
 to this dish. 
 
CHAPTER III. 
 
 RELISHES FOR LUNCHEON OR SUPPER. 
 
 Welsh Earebit with Ale. — Stir the following in- 
 gredients together in a saucepan over the fire until 
 they are smoothly blended, and then pour the rare- 
 bit on a large slice of buttered toast, and serve it im- 
 mediately ; quarter of a pound of cheese grated, two 
 tablespoonfuls of butter, two tablespoonfuls of ale, 
 a saltspoonful each of salt and dry mustard, quarter 
 of a saltspoonful of pepper, and a dust of cayenne. 
 All rarebits should be eaten as soon as they are 
 done, as they toughen by standing. 
 
 Welsh Rarehit with Bread. — Make as in the 
 former recipe, substituting half a cupful of bread 
 without crust soaked soft in milk for the ale. 
 
 Welsh Rarebit with Eggs. — Make as in the first 
 recipe, substituting the yolks of two raw eggs beaten 
 with half a cup of cold milk for the ale. 
 
 Salmon Sandwiches. — Chop some cold smoked or 
 picked salmon very fine, or pound it to a paste in 
 a mortar, season it highly with pepper, mix it with 
 an equal quantity of butter, and use it thinly spread 
 on bread for sandwiches. 
 
 Poultry or Game Sandwiches. — Chop fine cold 
 poultry or game freed from skin and bone, or pound 
 them to a paste in a mortar, season highly with salt, 
 pepper, and cayenne. To make sandwiches butter 
 
RELISHES FOR LUNCHEON OR SUPPER. 2g 
 
 some thin slices of bread, trim them to a small neat 
 shape, lay a leaf of fresh lettuce on each, and en- 
 close between them a layer of the cold poultry. 
 The easiest way to cut bread for sandwiches is to 
 trim the crust from a loaf at least a day old, cut 
 one end perfectly even, butter it, and then cut off a 
 thin slice ; do this until the needed quantity is 
 ready. Finely chopped celery dressed with pepper, 
 salt, and vinegar may replace the lettuce ; and a 
 little cold Dutch sauce greatly adds to the palata- 
 bility of the dish. 
 
 Mackerel and Onion. — Freshen a salt mackerel as 
 directed in the recipe for B7'oiled Salt Mackerel^ 
 remove the skin and bones, and cut the flesh in 
 small thin slices ; peel and slice very thinly a cup- 
 ful of mild onions, lay them on the dish with the 
 mackerel, dress them with three tablespoonfuls of 
 oil, one of vinegar, and plenty of pepper, and serve 
 with bread and butter or crackers. 
 
 Salmaguixdi. — Arrange in successive rings on a 
 salad dish the following ingredients, and dress them 
 with oil, vinegar, and pepper, as directed in the pre- 
 ceding recipe : equal quantities of herrings or bloat- 
 ers, freed from skin and bone and cut in thin slices, 
 pickled red cabbage, pickled beets chopped, and 
 hard-boiled eggs. 
 
 Potted Meat, Game, Fish, &c. — Free any kind of 
 cold meat from skin, bone, and gristle, chop or 
 pound it to a paste, adding to every pound of it two 
 herrings, quarter of a pound of cooked ham fat or 
 butter, season and spice it highly, pack it down in 
 earthen jars, and cover it quarter of an inch above 
 its surface with clarified butter; then cover the tops 
 
30 THE PEOPLE'S COOK-BOOK. 
 
 of the jars with buttered paper or bladder wet in 
 cold water, tying it down tightly to keep out the 
 air, and keep the jars in a cool place. 
 
 Cold ham, tongue, poultry, game, or fish may be 
 treated in this way ; smoked fish pots well. 
 
 Clarified Butter. — Clarified butter is prepared by 
 melting butter with gentle heat, and then carefully 
 pouring it off the salt and fibrous substance which 
 sink to the bottom of the vessel in which the butter 
 is melted. 
 
 Hot Egg Salad. — Chop one tablespoonful of 
 pickle, mix it with an equal quantity of the grated 
 rind and juice of a lemon, a saltspoonful of salt, a 
 dash of cayenne pepper, and three tablespoonfuls 
 of salad oil. Heat in a frying-pan one tablespoon- 
 ful of oil, break three eggs into it and stir them 
 over the fire two or three times, in order to slightly 
 mix the whites and yolks ; let them cook three min- 
 utes, then pour them on a salad dish, and serve the 
 salad at once with the dressing described in the be- 
 ginning of the recipe poured over them. 
 
CHAPTER IV. 
 
 EGGS. 
 
 Eggs with Burnt Butter. — Break half a dozen 
 eggs, putting each one in a cup to keep them entire ; 
 put four tablespoonfuls of butter into a frying-pan 
 and brown it over the fire, slip the eggs into the hot 
 butter and cook them to the desired degree ; then 
 take them up with a skimmer, lay them on toast 
 and set the dish containing them where they will 
 keep hot. Pour half a cup of vinegar into the but- 
 ter, let it boil up once, pour it over the eggs, and 
 serve them hot. 
 
 Baked Eggs and Cheese. — Lay some thin slices 
 of cheese on a buttered flat baking dish, break as 
 many eggs on the cheese as the dish will hold in a 
 single layer, dust them with salt and pepper, put a 
 small bit of butter on each one, and bake them to 
 the required degree in a hot oven. Serve them 
 hot. 
 
 Baked Eggs, Ardennes Style. — Separate the whites 
 and yolks of six eggs, putting each yolk by itself in 
 a cup, and the whites all together in a bowl ; when 
 all the eggs are broken beat the whites to a stiff 
 froth, after adding to them a saltspoonful of salt 
 and quarter of a saltspoonful of pepper ; spread 
 them on a buttered dish, slip the yolks on top, lay- 
 ing them a little apart, and bake for five minutes in 
 
32 THE PEOPLE'S COOK-BOOK. 
 
 a hot oven, or until they are light brown ; dust 
 pepper and salt over the top, and serve them hot. 
 
 Fried Eggs with Pickles. — Put enough butter, 
 lard, or ham fat in a hot frying-pan to entirely cover 
 the bottom, break in as many eggs as it will hold, 
 dust them with pepper and salt, cook them to the 
 required degi"ee, and put them on a hot dish ; mean- 
 time chop a large pickle finely, and put it into the 
 frying-pan for one minute after the eggs have been 
 taken up, then put it on them and serve them at 
 once. 
 
 Omelette with Crusts. — Fry a cupful of half- 
 inch pieces of bread as directed in the recipe for 
 Beafi Soup. Break three eggs and mix them for one 
 minute with a saltspoonful of salt and quarter of a 
 saltspoonful of pepper; meantime heat a large fry- 
 ing-pan, melt a tablespoonful of butter in it, pour 
 in the eggs, scatter the fried bread over them, and 
 when they are cooked to the desired degree, roll 
 the omelette towards one side of the pan by slipping 
 a fork under one side and turning it over; then 
 turn the omelette on a hot dish, and serve it at 
 once. All omelettes should be eaten as soon as 
 they are done. 
 
 Onion Omelette. — Prepare three eggs as directed 
 in the last recipe ; peel and slice three onions and fry 
 them light brown in two tablespoonfuls of butter; 
 then add the eggs, and finish the omelette as di- 
 rected in the last recipe. A plain breakfast omelette 
 can be made by leaving out the bread and onions. 
 
CHAPTER V. 
 
 POULTRY AND BIRDS. * 
 
 Roast Poultry. — As all poultry is roasted in 
 the same way one recipe will suffice to cover the 
 ground, the fact being kept in mind that different 
 stuffings are required, for which recipes follow. 
 To prepare a bird for roasting all the feathers 
 must be removed, and flame from burning paper, 
 or a little alcohol lighted on a plate, employed 
 to singe off the hairs ; the outside should then 
 be thoroughly wiped with a wet towel ; the feet 
 should be cut off just below the joint at the end 
 of the drumstick, and thrown into boiling water 
 to soften the skin, and the joint itself scraped to 
 remove the skin, and wiped with a wet towel; 
 by cutting the legs below the joint the skin and 
 flesh are held in place during the cooking of the 
 bird. Next the head should be removed, the skin 
 cut down the back of the neck and pulled forward 
 to admit of the removal of the crop and windpipe 
 v/ithout opening the skin in front ; the neck should 
 be cut off close to the body, and laid by for subse- 
 quent use. A slit should next be made, running 
 from under one thigh to the vent and around it, and 
 the skin loosened and opened to admit of the intro- 
 duction of the hand, which should be used to loosen 
 the entrails from the body in all directions so that 
 
34 THE PEOPLES COOKBOOK. 
 
 they can be taken out without tearing them apart, 
 by taking care to remove them in this way the 
 danger of breaking them is lessened, and if they 
 are not broken it will not be necessary to wash the 
 inside of the bird ; the washing of poultry, by re- 
 moving some of the blood, deprives it of a corre- 
 sponding amount of nutriment and flavor ; after the 
 entrails are taken out the heart, gizzard, and liver 
 should be carefully separated from them ; the gall 
 should be cut from the liver without breaking it, for 
 if it is broken it will make everything it touches 
 bitter; the purple flesh of the gizzard should be cut 
 away from the bag of food and gravel which it con- 
 tains ; the heart should be trimmed to remove any 
 portion of the entrails adhering to it; then all these 
 parts, together with the neck, and the feet, which must 
 be scraped free from skin and have the toes cut 
 ofl", may be put into water and boiled tender as the 
 basis of gravy, or used to make a giblet stew. The 
 little sack or oil bag at the back of the tail must be 
 cut out, as the oil it contains is generally strong. 
 The bird, so dressed, is ready for stuffing and truss- 
 ing, or sewing with strong twine to preserve its 
 shape during cooking. To roast, or rather bake 
 poultry, lay it in a pan with a slice of salt pork 
 under and another over it unless it is very fat, in 
 which case it will yield sufficient dripping for bast- 
 ing; brown it quickly, but do not burn it; thea 
 season it with pepper, salt, and whatever sweet herb 
 has been used in flavoring the stuffing, and baste it 
 while it cooks with the dripping in the pan ; if the 
 oven is of the proper temperature, not too hot, no 
 water will be required for basting, and if only the 
 
POULTRY AND BIRDS. 35 
 
 drippings are used for this purpose the full flavor of 
 the bird will be preserved. If a " frothed " surface 
 is desired occasionally dust the bird with flour from 
 the dredging-box while basting it. To make the 
 gravy have the meat from the giblets chopped fine, 
 and the broth in which they were boiled hot when 
 the bird is cooked; remove it from the dripping 
 pan and keep it hot; if there is more than about 
 half a cup of dripping in the pan pour it out, and 
 keep it for frying potatoes in ; put into the pan two 
 tablespoonfuls of flour and stir over the fire until it 
 is brown, then add the chopped giblets and enough 
 of their broth or of boiling water to make a good 
 gravy, and season it palatably. About fifteen min- 
 utes to a pound is generally allowed for baking 
 poultry. Wild ducks and game are always served 
 rare, and so require less time in cooking ; only their 
 breasts are carved, and the rest of the birds are 
 served again in ragoiits or brown stews. 
 
 Roast Turkey with Oyster Forcemeat. — Prepare 
 the turkey as directed in the recipe for Roast Poultry^ 
 stuffing it with the following forcemeat : Soak suf- 
 ficient stale bread to fill the turkey in cold water 
 and then squeeze it nearly dry in a towel; strip one 
 quart of oysters through the fingers to remove the 
 bits of shell, strain their liquor and add it to the 
 bread ; slightly fry the oysters in two tablespoonfuls 
 of hot butter, add them to the bread with the but- 
 ter in which they were fried, season the forcemeat 
 with salt and pepper, and use it for the turkey. In- 
 stead of the oysters any flavoring or seasoning may 
 be used in the stuffing. 
 
 Turkey Stew with Chestnuts. — Use the remains 
 
36 THE PEOPLE'S COOK-BOOK, 
 
 of roast turkey cut in pieces two inches square, 
 brown it quickly in a saucepan with sufficient but- 
 ter to prevent burning, stir in with it two table- 
 spoonfuls of flour, and brown that ; meantime cut 
 the shells of a quart of large chestnuts (the native 
 nuts will do, if imported ones are scarce or dear), 
 put them into a hot oven or in a frying-pan over 
 the fire until the shells open sufficiently to permit 
 the removal of the nuts ; rub off the skins with a 
 damp cloth, and when the turkey is brown add 
 them to it with enough boiling water to make a 
 gravy; season the stew with salt and pepper and 
 let it cook gently for half an hour; then serve it on 
 toast. The chestnuts may be replaced with small 
 dumplings, pieces of potato, or small onions if the 
 change is desirable. 
 
 Devilled Turkey. — The wings and drumsticks of 
 cold turkey make the best dish ; score them with a 
 sharp knife, season them highly with salt, pepper, 
 cayenne, and dry mustard, broil them over a hot 
 fire, put a little butter on them, and serve them hot, 
 with a cut lemon or some vinegar. 
 
 Roast Duck with Onion Stuffing. — Prepare the 
 duck as directed in the recipe for Roast Poultry; 
 soak a cupful of stale bread in cold water and 
 squeeze it nearly dry in a towel; peel and slice a 
 pint of onions, fry them brown with two tablespoon- 
 fuls of butter, mix the soaked bread with them, 
 season the stuffing highly with salt, pepper, and 
 powdered sage, and use it in the duck. 
 
 Devilled Duck. — This is a good recipe for dress- 
 ing a small duck. Prepare the bird as directed in 
 the recipe for Roast Poultry^ split it down the back, 
 
POULTRY AND BIRDS. 37 
 
 prick the skin all over with a large fork, rub into it 
 a mixture of salt, pepper, cayenne, dry mustard, 
 and a little of any good table sauce, and broil it 
 about twenty minutes ; serve it hot, with a little but- 
 ter and lemon juice or vinegar. 
 
 Braised Duck with Green Peas. — Prepare a small 
 duck as for roasting, but do not stuff it ; put it into 
 a saucepan with a layer of slices of salt pork or 
 bacon under it ; over it strew half a cupful of mixed 
 minced parsley, leek or onion, and green mint; sea- 
 son it with salt and pepper, set the saucepan over 
 the fire, and turn the duck occasionally until it is 
 brown all over; meantime shell a quart of green 
 peas ; when the duck is brown cover it with boiling 
 water, put in the peas and stew it gently until the 
 bird is tender; then serve the duck laid on the 
 bacon and peas. 
 
 Stewed Duck with Cabbage. — Slice a small head 
 of red cabbage, put it into a saucepan on a table- 
 spoonful each of butter and vinegar with a dozen 
 whole cloves, a dozen peppercorns, and a teaspoon- 
 ful of salt; cover it and set it where it will cook very 
 slowly. Meantime cut in two inch pieces the re- 
 mains of cold roast duck, brown them in a table- 
 spoonful of butter, seasoning highly with pepper 
 and salt ; when quite brown put them on top of the 
 cabbage and continue the gentle cooking until the 
 cabbage is tender ; turn it out on a dish and serve 
 the duck on it. 
 
 Roast Goose with Apple Stuffing. — Prepare the 
 goose as directed in the recipe for Roast Poultry. 
 Pare, core, and quarter enough small tart apples to 
 fill the bird ; slightly brown them in a frying-pan 
 
38 THE PEOPLE'S COOK-BOOK. 
 
 containing about half an inch of hot butter, season 
 them with salt, pepper, and a very little allspice, 
 put them into the goose, and sew it up tightly so 
 that none may escape during the cooking of the 
 bird. In Germany half the stuffing is composed of 
 prunes or raisins heated in butter with the apples, 
 or used uncooked. 
 
 Ragout of Goose and Onions. — Cut up the re- 
 mains of cold roast goose, brown it quickly in a 
 saucepan with only enough butter to prevent burn- 
 ing ; in another saucepan brown a pint of peeled 
 button onions with a tablespoonful of butter and a 
 teaspoonful of sugar ; when the goose is brown stir 
 a tablespoonful of flour with it, put in the onions, 
 and boiling water enough to cover it ; rinse the 
 saucepan in which the onions were browned with 
 half a cup of boiling water and add it to the goose ; 
 season the stew with pepper and salt, and cook it 
 slowly for half an hour. 
 
 Goose Giblet Stew. — Prepare the giblets of a goose 
 as directed in the recipe for Roast Poultry; in ad- 
 dition to the giblets mentioned in that recipe the 
 head is used after being carefully plucked or skin- 
 ned, and having the beak chopped off; the pinions 
 or wing tips also belong among the giblets ; the gib- 
 lets should be cut in pieces about an inch square, 
 and browned in a tablespoonful of hot butter; a 
 tablespoonful of flour should then be added and 
 browned, and sufficient boiling water to cover them, 
 together with salt and pepper to make a palatable 
 seasoning, and the stew gently cooked until the 
 gizzard is tender. 
 
 A cupful of peeled and sliced onion is some- 
 
POULTRY AND BIRDS. 39 
 
 times added to the stew, or two cupfuls of tart ap- 
 ples, pared and quartered. It should be served 
 hot, on toast. 
 
 Roast Chicken. — Prepare the bird as directed in 
 the recipe for Roast Poultry and stuff it with the 
 following forcemeat : soak two cupfuls of stale 
 bread in cold water and squeeze it dry in a towel ; 
 chop together the liver and an equal quantity of 
 salt pork or bacon, and add it to the bread ; add 
 also a tablespoonful of chopped parsley, ateaspoon- 
 ful of chopped onion, and a teaspoonful of grated 
 lemon rind if it is available; season the forcemeat 
 highly with pepper, salt, and any powdered sweet 
 herb except sage, and use it to stuff the chicken. 
 
 Spring chickens do not require stuffing, and 
 should be roasted very quickly to avoid drying the 
 flesh, about a half hour being generally time enough 
 to allow. 
 
 Braised Fowl. — Prepare a fowl as directed in the 
 recipe for Roast Poultry^ but do not stuff it ; lay it 
 in a saucepan on some thin slices of salt pork or 
 bacon, put with it a calf's foot nicely cleaned and 
 split, or a pound of tripe well washed, a whole car- 
 rot scraped, an onion peeled and stuck with ten 
 whole cloves, ten peppercorns, two teaspoonfuls of 
 salt, and sufficient boiling water or water and 
 gravy to cover it ; cover the saucepan tightly, clos- 
 ing the edges of the cover with a thick paste of 
 flour and water, and set it where its contents will 
 cook very slowly for three hours. Then i^the fowl 
 is tender take it up, strain the gravy, remove the 
 fat from it, season it palatably, and serve it with 
 the fowl. The tripe, bacon and vegetables may be 
 
40 THE PEOPLES COOK-BOOK. 
 
 rubbed through a wire sieve with a potato masher 
 and used to thicken the gravy if desired. 
 
 Fowl Stewed Whole. — Prepare the fowl as direct- 
 ed in the recipe for Roast Poultry^ but do not stuff 
 it; brown it in hot butter in a saucepan just large 
 enough to hold it; then cover it with boiHng water, 
 season it with salt and pepper, add one carrot and 
 one onion peeled and sliced; cover the saucepan 
 closely, and simmer the fowl until it is tender; serve 
 it with the sauce containing the vegetables. 
 
 Chicken Fried with Hominy. — Dress a tender 
 chicken as directed in the recipe for Roast Poultry, 
 and cut it in pieces about two inches square. In a 
 large frying-pan heat smoking hot enough lard to 
 cover the bottom half an inch deep; then very 
 quickly dip the pieces of chicken, one at a time, 
 into cold water, roll them in flour, pepper, and salt, 
 and put them at once into the hot lard ; work very 
 fast, and as the pieces brown lay them on one side 
 of the pan to make room for others , when all are 
 done, put them on a hot dish, and fry little squares 
 or cakes of cold boiled hominy in the same fat ; 
 serve them on the dish with the chicken. If a 
 gravy is desired stir a tablespoonful of flour into 
 the fat in the frying-pan, add a cup of cream, if 
 obtainable, or a cup of milk with the yolk of a raw 
 egg beaten into it, removing it at once from the fire 
 if the milk and egg are used , season it palatably 
 with salt and pepper, and serve it in a bowl. In 
 the SoiAh gravy is not poured over the chicken if 
 fried hominy is served with it. 
 
 Boiled Hominy. — Pick over and wash in three 
 waters half a pint of hominy ; put it over the fire 
 
POULTRY AND BIRDS. 4 1 
 
 in a pint and a half of cold water, let it slowly 
 reach the boiling point, and boil it steadily for half 
 an hour, stirring it occasionally to prevent burning ; 
 if at the end of twenty-five minutes the hominy is 
 not thick enough to hold the spoon upright leave 
 the cover off the kettle in which it is boiling, so 
 that some of the moisture may escape in steam ; 
 stir in a teaspoonful of salt and a tablespoonful 
 each of butter and flour. Wet an earthen dish 
 with cold water and pour the hominy into it to 
 cool. 
 
 If a farina kettle is used for boiling the hominy 
 the water in the outer kettle must boil constantly, 
 and a quarter of an hour extra must be allowed. 
 
 Chicken and Sweet Corn. — Prepare a young 
 chicken as directed in the preceding recipe, but 
 do not dip it in water or flour; fry it brown in a 
 saucepan with two tablespoonfuls of hot butter; 
 add the grains cut from a dozen ears of corn and 
 a quart of milk, and stew gently for half an hour ; 
 then season palatably with pepper and salt, and 
 serve. 
 
 Chicken and Green Peas. — Cut cold roast or 
 boiled chicken in small pieces, brown them in but- 
 ter, stir in a tablespoonful of flour, and when it is 
 brown add a can of peas and the liquor in which 
 they were preserved ; season with salt and pepper, 
 heat five minutes, and serve on toast. 
 
 Ragout of Small Birds. — Remove all feathers 
 from small birds, draw them, brown them quickly in 
 a little butter, cover them with boiling water, season 
 them with salt and pepper, and let them gently 
 stew while some hominy is being fried. Cut slices 
 
42 THE PEOPLE'S COOK-BOOK. 
 
 of cold boiled hominy, prepared as directed in the 
 recipe for boiled hominy, allowing as many slices 
 as there are birds, fry them brown in smoking hot 
 fat, lay a bird on each slice, and pour over all the 
 sauce in which the birds were stewed. 
 
CHAPTER VI. 
 
 MEATS. 
 
 Roasting. — The roasting of meat is so simple 
 an operation that the wonder is how many juice- 
 less and flavorless joints find their way to the ta- 
 ble. In a book of this size it is not possible to 
 give more than the outlines of proper methods of 
 cookery; the discussion of reasons for following 
 them belongs to and is given in the author's larger 
 works. American roasts usually consist of baked 
 meats ; but baked meats can be cooked so as to re- 
 tain all their flavor and juices by paying attention 
 to the following rules : do not wash meat ; if it 
 has on it bits of straw, sawdust, or any other sub- 
 stance which it is likely to gather in the butcher's 
 shop, wipe its surface with a wet cloth, or scrape 
 it ; if it is torn or dried trim off" the poor parts ; 
 never use tainted meat ; do not season meat until 
 after its surface is brown ; do not put water into 
 the pan with meat prepared for baking, but if the 
 joint is very lean add to it sufficient dripping to 
 prevent the burning of the pan; while the meat 
 requires to be browned quickly in order to keep in 
 all the juices, do not let the oven be hot enough 
 to burn it ; if possible keep one oven for cooking 
 meat and another for pies and cakes ; make the 
 gravy for roast meats as directed in the recipes 
 
44 THE PEOPLE'S COOK-BOOK. 
 
 for roast poultry. Rare roast meats require about 
 fifteen minutes to the pound, well done roasts 
 twenty minutes ; veal and pork should be very 
 well done. 
 
 Broiling. — The rules for roasting meat apply to 
 broiling, except that instead of cooking it in the 
 oven it is to be quickly browned first on one side 
 and then on the other, over a hot fire, and removed 
 a little from the fire to finish cooking; meat an 
 inch thick will broil in about twenty minutes ; it 
 should be seasoned after it is cooked. 
 
 Boiling and Stewing. — Fresh meat for boiling 
 should be put into boiling water and boiled very 
 gently about twenty minutes for each pound; a 
 little salt, spice, or vegetables may be boiled in the 
 water with the meat for seasoning; a little vine- 
 gar put in the water with tough meat makes it 
 tender ; the broth of boiled meat should always be 
 saved to use in soups, stews, and gravies. 
 
 Stewing and simmering meats means to place 
 them near enough to the fire to keep the water 
 on them bubbling moderately, constantly and 
 slowly. 
 
 Salt meats should be put over the fire in cold 
 water, and that as soon as it boils should be re- 
 placed by fresh cold water, the water being changed 
 until it remains fresh enough to give the meat a 
 palatable flavor when done; salted and smoked 
 meats require about thirty minutes' very slow boil- 
 ing, from the time the water boils, to each pound ; 
 vegetables and herbs may be boiled with them to 
 flavor them ; when they are cooked the vessel con- 
 taining them should be set where they will keep 
 
MEA TS. 45 
 
 hot without boiling until required, if they are to be 
 served hot ; if to be served cold they should be al- 
 lowed to cool in the pot liquor in which they were 
 boiled ; very salt meats, or those much dried in 
 smoking, should be soaked over night in cold water 
 before boiling. 
 
 Frying. — There are two distinct methods of fry- 
 ing, one with very little fat in the pan ; to practise 
 this successfully the pan and fat must be hot before 
 the article to be fried is put into it ; for instance, 
 in frying chops, if the pan is hot, and only fat 
 enough is used to keep the chops from sticking to 
 it, the heat being maintained so that the chops 
 cook quickly, they will be nearly as nice as if they 
 were broiled. Frying by the other method con- 
 sists in entirely immersing the article to be cooked 
 in sufficient smoking hot fat to cover it, and keep- 
 ing the fat at that degree of heat until the food 
 is brown ; it should then be taken up with a skim- 
 mer and laid on brown paper for a moment to free 
 it from grease. 
 
 Warming over Cold Meat. — As a variation to 
 the usual ways of serving cold meats in cold and 
 ragged joints or uninviting hash, the suggestion is 
 offered that after the housekeeper has sliced off 
 what she desires to serve cold she should try the 
 few recipes for warming cold meats which form 
 part of this chapter ; they are but the slightest 
 hint of what can 6e done with cold meat ; a vol- 
 ume would be required for the adequate treatment 
 of this subject. 
 
 Roast Beef with Horseradish Sauce. — Roast a 
 piece of beef according to the directions given for 
 
4-6 THE PEOPLE'S COOK-BOOK. 
 
 roasting meat, and serve it with a sauce made as 
 follows, or with grated horseradish and vinegar : 
 
 Horseradish Sauce. — Put two tablespoonfuls of 
 grated horseradish into a bowl ; stir into it with a 
 wooden spoon the yolk of a raw egg, three table- 
 spoonfuls of salad oil added gradually, one table- 
 spoonful of vinegar, a saltspoonful of salt, and 
 quarter of a saltspoonful of pepper. 
 
 Braised Beef. — Choose a strip of the flank of 
 beef three or four times as long as it is wide, and 
 weighing 'about four pounds, wipe it with a wet 
 cloth, season it highly with salt, pepper, and ground 
 cloves, roll it compactly, and tie it in shape with a 
 strong cord ; heat a tablespoonful qf drippings in a 
 saucepan large enough to hold the beef, put it into 
 the hot fat, and turn it about until it is browned on 
 all sides ; then put over it two tablespoonfuls of 
 flour and turn it over repeatedly until the flour is 
 brown; cover it with boiling water, season the 
 gravy thus made palatably with salt and pepper, put 
 on the cover of the saucepan, cement it around the 
 edges with a thick paste of flour and water, and 
 place it where its contents will simmer for three 
 hours. In two hours prepare a red cabbage as di- 
 rected in the recipe for Stewed JDtick with Cabbage, 
 and cook it slowly until tender; keep it hot to 
 serve under the beef, from which the string must 
 be' removed before it is laid on the cabbage; serve 
 the sauce of the beef in a gravy bowl. 
 
 Stew of Tough Beef. — When a tough piece of 
 beef is to be cooked cut it in two-inch pieces, 
 dip each piece in vinegar, put them into a saucepan 
 without water, season them with salt and pepper, 
 
ME A TS. 47 
 
 cover the saucepan tightly, and stew its contents 
 gently for two hours. Then pare an equal quantity 
 of potatoes, cut them in half-inch pieces, put them 
 with the beef, add sufficient boiling water to cover 
 them, with a little salt and pepper, and continue 
 cooking the stew until they are tender ; serve it hot. 
 
 Ragodt of Cold Beef and Vegetables. — Cut cold 
 beef in inch squares, brown it in hot drippings, 
 sprinkle it with flour and let that brown, cover it 
 with boiling water, and season it with salt and pep- 
 per; add to it any cold vegetables cut in similar 
 pieces, heat them, and serve the stew. 
 
 Roast Leg of Lamb or Mutton. — Wipe a leg of 
 lamb or mutton with a wet cloth ; run a sharp thin 
 bladed knife between the skin and flesh where the 
 leg is thickest, in such a manner as to form a pouch 
 for the stuffing ; into this pouch put the flesh of a 
 red herring, highly seasoned with pepper, and 
 pounded to a paste, forcing it as far as possible 
 under the skin ; roast the leg according to the di- 
 rections given for roasting all kinds of meat. French 
 cooks put a clove of garlic into the flesh close to 
 the end of the shank bone of a leg of mutton be- 
 fore roasting it. 
 
 Garlic Cloves. — Garlic when marketed looks some- 
 what like a dried tuberose root ; it divides when 
 broken into many small lobes called " cloves ;" each 
 clove is covered with an inner skin which must be 
 removed before the clove is used for flavoring. 
 
 Fried Breast of Mutton. — Boil a breast of mut- 
 ton, according to the directions for boiling meat, 
 until it is tender enough to permit the bones to be 
 pulled out ; lay it between two platters, under a 
 
48 THE PEOPLE'S COOK-BOOK, 
 
 weight, until it is quite cold ; then roll it in bread- 
 crumbs and fry it whole in a dripping pan large 
 enough to hold it flat, in sufficient smoking hot fat 
 to cover it ; or cut it in small pieces, before bread- 
 ing it, and fry it in an ordinary frying kettle. Fried 
 onions or tomatoes may be used to garnish this dish. 
 
 Breading. — The " breading" of any article con- 
 sists of simply rolling its moist surface in sifted 
 bread-crumbs or cracker dust; if the crumbs are 
 unlikely to stick the article is next dipped in beaten 
 egg, and then again rolled in crumbs. The 
 crumbs should always be sifted so that they maybe 
 of one size, and as fine as possible, or they will be 
 apt to fall off during frying. They are made by 
 drying stale bread, rolling it fine, and sifting it 
 through a fine sieve ; the coarser crumbs may again 
 be rolled and sifted, or kept for stuffing or puddings. 
 Crackers can be rolled in the same way ; cracker 
 dust is sold ready for use. 
 
 Irish Stew. — Cut three pounds of breast of mut- 
 ton in two-inch pieces, put it into a saucepan with 
 a quart of boiling water, two teaspoonfuls of salt, 
 and a saltspoonful of pepper, and stew all together 
 gently for an hour; then add a pint of onions 
 peeled and sliced, and a quart of potatoes peeled 
 and cut in inch pieces, and again stew gently for 
 an hour ; the stew should be kept closely covered 
 while cooking. 
 
 Persillade of Mutton. — Slice cold mutton, lay it 
 on a dish which can be sent to the table, sprinkle 
 the surface thinly with chopped onion and parsley, 
 season it highly with salt and pepper, cover it with 
 cold gravy, dust the surface with bread or cracker 
 
ME A TS. 49 
 
 crumbs, and brown it in the oven ; serve it at once. 
 
 Veal a la Mode. — Wipe with a wet cloth a solid 
 piece of lean veal weighing five or six pounds ; 
 make half a dozen holes in it by running the knife 
 steel through it, parallel with the fibre of meat, and 
 working it about to make holes large enough to ad- 
 mit the forefinger ; fill the holes with a forcemeat 
 made as directed in the recipe for Jioast Chicken^ 
 omitting the chicken liver ; lay the veal in a sauce- 
 pan just large enough to hold it, pour over it boil- 
 ing water, sprinkle in a teaspoonful of salt, and half 
 a saltspoonful of pepper, cover it steam tight, and 
 stew it gently for two hours ; if the gravy is not 
 thick enough stir in a little flour mixed with cold 
 water, and boil it for two minutes ; remove the meat 
 before adding the flour. 
 
 Breast of Veal Baked with Tomatoes. — After 
 wiping a breast of veal with a wet cloth lay it in a 
 small dripping pan, and brown it quickly in a hot 
 oven. Meantime peel and slice a pint of tomatoes, 
 or use those which have been canned ; when the 
 veal is brown season it highly with pepper and salt, 
 pour the tomatoes over it, and bake it until the 
 meat is well done. Serve it with the tomatoes on 
 the. same dish. 
 
 Breast of Veal Braised. — After wiping a breast 
 of veal with a wet towel remove the bones with a 
 sharp knife, season it with salt and pepper, roil it 
 and tie it compactly ; put it over the fire in boiling 
 water enough to cover it, with a small onion and 
 turnip peeled, a small carrot scraped, a dozen 
 whole cloves, half a teaspoonful of pepper-corns, 
 and a teaspoonful of salt ; fasten the cover of the 
 
50 THE PEOPLE'S COOK-BOOK. 
 
 saucepan with a thick paste of flour and water, and 
 gently cook the veal for two hours. Then take it 
 up, remove the string, and keep it hot ; strain the 
 broth, and use it to make a white sauce as follows: 
 
 White Sauce. — For each pint desired mix to- 
 gether over the fire a tablespoonful each of butter 
 and flour until they bubble ; then gradually stir in 
 a pint of boiling broth or water, stirring constantly 
 until all lumps are removed, season palatably with 
 pepper and salt, and let the sauce boil before using it. 
 
 Before taking up the meat peel a pint of potatoes, 
 cut them in half-inch dice, throw them into salted 
 boiling water and boil them until tender ; then mix 
 them with the white sauce, put them on a platter, 
 and serve the veal on them. 
 
 Veal with Brown Sauce. — Cut cold veal in two- 
 inch pieces, brown them over the fire in sufficient 
 hot butter to prevent burning, dust flour over them, 
 about a tablespoonful for two pounds of meat ; 
 when the flour is brown cover the meat with boil- 
 ing water, season the stew highly with salt and pep- 
 per, add to it sufficient nice table sauce to flavor it, 
 and when it has boiled five minutes serve it on toast. 
 
 Boiled Tongue. — Proceed according to the di- 
 rections given in the recipe for Boiling Salt Meats. 
 When the tongue is done the skin can easily be 
 stripped off, and the rough parts about the root 
 trimmed away ; these parts, freed from bone and 
 gristle, make excellent hash. 
 
 Boiled Corned Beef. — Follow the directions for 
 Boiling Salt Meats. When vegetables are to be 
 served with corned beef they may be boiled with it 
 until tender, allowing them to cook only long 
 
ME A TS. 5 1 
 
 enough to make them tender. Cabbage is usually 
 boiled several hours, when it will sometimes boil 
 tender in a quarter or half an hour ; by unnecessary 
 boiling it becomes watery, and emits an unpleasant 
 and penetrating vapor. 
 
 Boiled Ham. — Follow the directions for Boiling 
 Salt Meats. When the ham is done, if it is to be 
 served hot, take it up, strip off the skin, dust it with 
 fine bread-crumbs or cracker dust, and brown it in 
 a quick oven. 
 
 Boiled Salt Pork with Greens. — Follow the recipe 
 for Boiled Corned Beef^ using young beets, beet 
 tops, spinach, dandelions, cabbage sprouts, or kale, 
 instead of head cabbage. 
 
 Pork Chops, Spanish Style. — Trim off nearly all 
 the fat, chop it and put it into a hot frying-pan 
 over the fire until it is brown ; then fry the chops 
 brown in the same fat, season them with. salt and 
 pepper, squeeze over them the juice of a sour 
 orange, and keep them hot while some eggs, one for 
 each chop, are being fried in the same fat ; when 
 the eggs are cooked to the desired degree lay them 
 on the chops, pour the fat over them, and serve at 
 once. 
 
 Roast Pork.— Use the chine or loin of fresh 
 pork ; cut out the bone, replace it with a stuffing of 
 stale bread soaked soft in cold water and seasoned 
 highly with salt, pepper, powdered sage, and a lit- 
 tle chopped onion ; sew up the cut to keep in the 
 stuffing, and bake the pork in a moderate oven half 
 an hour to each pound ; season it when brown with 
 salt, pepper, and powdered sage. More than all 
 other meats pork requires thorough cooking. 
 
52 THE PEOPLES COOK-BOOK. 
 
 Pork Tenderloins. — Stuff and roast them accord- 
 ing to the preceding recipe; or split them open, 
 and fry, or broil them very brown ; season them 
 with salt, pepper, and powdered sage ; or in place 
 of the sage, when they are fried, mix some chop- 
 ped pickle with the gravy, and pour it over them. 
 Cook them thoroughly. 
 
 Philadelphia Scrapple. — Wash a fresh pig's head, 
 or use in its place about five pounds of the trimmings 
 of pork mixed with the liver, heart, tongue, brains, 
 and feet ; boil the meat in four quarts of water with 
 a tablespoonful of salt, until the bones fall out; 
 then strain it, pouring it into a fine sieve ; wash out 
 the pot, put the broth again into it, and set it over 
 the fire ; remove every particle of bone from the 
 meat, chop it fine,, and return it to the broth ; sea- 
 son it very highly with salt, pepper, sage, thyme, 
 and mar jorum ; let it boil, and then stir into it yel- 
 low Indian meal until the spoon will stand upright 
 in it ; let it boil slowly for an hour, stirring it often 
 enough to prevent burning; then pour it out in 
 square cornered pans wet with cold water, and let 
 it cool. It will then be ready to slice, roll in Indian 
 meal, and fry in smoking hot fat, whenever it is 
 wanted. 
 
 In the author's School of Cookery this dish is 
 sometimes made of the trimmings of beef, veal, or 
 mutton, the liver, heart, tongue, and brains being 
 also used. 
 
 Broiled Liver.— Cut the liver of lamb, calf, or beef 
 into pieces half an inch thick and two inches square ; 
 cut an equal number of thin slices of salt pork or 
 bacon ; put the liver and bacon alternately on metal 
 
MEATS. 53 
 
 skewers, arranging the slices loosely so that the 
 heat may reach them equally, and broil them 
 thoroughly ; season them with salt and pepper, and 
 serve them, on the skewers, on toast. 
 
 Baked Liver and Bacon. — Put in a baking dish, 
 in alternate layers, a pound of liver and half a 
 pound of bacon sliced, together with a quart of 
 potatoes and two onions peeled and sliced ; season 
 highly with salt and pepper, pour in sufficient hot 
 water to half cover these ingredients, and bake 
 them three quarters of an hour, or until all are 
 done. A crust of plain pastry, or of mashed pota- 
 toes may be used to cover the pudding if desired. 
 
 Ragout of Pickled Tongue. — Cut in inch pieces 
 any kind of cold pickled tongue, brown them in hot 
 butter enough to prevent burning, cover them with 
 boiling water, and season the ragodt highly with 
 pepper and salt ; peel and slice an equal quantity 
 of potatoes, add them to the ragodt^ and stew it 
 gently until they are tender. 
 
 Apples Stuffed with Sausage. — Remove the cores 
 from sour apples without breaking them, stuff them 
 with highly seasoned sausage meat, and bake them 
 until the meat is done, in a moderate oven ; serve 
 them hot, on toast, with the drippings in the pan 
 poured over them. Any other chopped meat, raw 
 or cooked, may be substituted for the sausage meat. 
 
CHAPTER VII. 
 
 VEGETABLES. 
 
 Boiled Potatoes. — If potatoes are ripe they can 
 always be made mealy by careful cooking. They 
 are to be well washed with a cloth or brush in 
 plenty of cold water; if they are to be served in 
 their jackets, a strip of the paring should be cut off 
 all around each potato ; or they may be entirely 
 peeled before cooking, but even in careful hands 
 this entails the loss of about an ounce in each 
 pound, and some of the loss is of valuable mineral 
 elements; it is better to boil them in their jackets 
 and peel them before serving. 
 
 Some cooks prefer to put them over the fire in 
 cold water, but their cooking is expedited by using 
 actually boiling water enough to cover them, with a 
 tablespoonful of salt to each quart of water, and 
 boiling them until tender, but not broken ; the wa- 
 ter should then be poured off, the potatoes covered 
 with a folded towel, and the saucepan containing 
 them placed where they can keep hot without burn- 
 ing for five or ten minutes; the moisture of the po- 
 tatoes will escape through the towel in the form of 
 steam, leaving them dry and mealy. They should 
 be covered with a napkin when served, not with the 
 cover of the dish; the steam condensing on the 
 dish cover and falling upon the potatoes in the form 
 of moisture makes them soggy even if they have 
 
VEGETABLES. 55 
 
 been carefully cooked ; they should not be taken 
 from the saucepan until wanted for the table. 
 
 Baked Potatoes. — Wash them thoroughly, put 
 them into a hot oven, bake them only until they are 
 tender enough to break open easily, and serve them 
 as soon as they are done; cover them only with a 
 napkin in sending them to the table ; and remember 
 that a baked potato is never so nice if it has been 
 allowed to stand before it is eaten. 
 
 Larded Potatoes. — After washing use an apple- 
 corer to take a piece out of the potatoes from end 
 to end ; keep these pieces in cold water to use for 
 the dish next named ; in each potato put a strip of 
 salt pork or bacon seasoned with pepper, and bake 
 them in an earthen dish in which they can be sent 
 to the table. Serve them hot. 
 
 Fried Bacon and Potatoes. — Brown quarter of a 
 pound of thin slices of bacon in a frying-pan, stir 
 among them a tablespoonful of flour, a pint of boil- 
 ing water, and quarter of a saltspoonful of pepper ; 
 slice a pint of potatoes, whole or in pieces, put them 
 with the bacon and stew them until tender ; serve 
 them hot. 
 
 Potatoes and Onions. — Peel, slice, and fry in two 
 tablespoonfuls of drippings half a dozen onions ; 
 boil, peel, and slice a quart of potatoes, or heat 
 with a little butter some cold sliced ones ; season 
 them with salt and pepper, pour the onions over 
 them, and serve them hot. Bacon fried, and served 
 with this dish, is excellent ; the bacon drippings 
 serving to fry the onions. Fried ham may be used 
 in the same way. 
 
 Stuffed SWeet Potatoes. — Wash, boil tender in 
 
56 THE PEOPLE'S COOKBOOK. 
 
 boiling water, cut a slice from one side of each one, 
 scoop out nearly all the interior, mash it with pep- 
 per, salt, and butter, or omit the butter using in- 
 stead some cooked bacon, fat ham, or sausage meat ; 
 return this forcemeat to the potatoes, replace the 
 slices first cut off, put the potatoes in the oven to 
 heat for ten minutes, and serve them hot. 
 
 Potatoes Fried in Cream. — Mix together over the 
 fire half a tablespoonful each of flour and butter until 
 it bubbles, stir in half a pint of hot milk, beating the 
 sauce smooth, season with a saltspoonful of salt and 
 quarter as much pepper ; use enough of this sauce 
 to moisten some cold chopped potatoes, and fry 
 them brown in butter, keeping them pressed to- 
 gether to make a cake. Cold chopped potatoes are 
 nice browned in fat without the sauce, and seasoned 
 with salt and pepper. 
 
 Potato Balls. — Use cold mashed potatoes; heat 
 them with butter, pepper, and salt, mix with each 
 pint the yolk of a raw egg, and a tablespoonful of 
 chopped parsley ; wet the hands in cold water, 
 make up the potato in little balls, roll them in flour, 
 and fry them light brown in smoking hot fat. A 
 variation in this dish may be made by substituting 
 grated onion for the parsley. 
 
 Stewed Carrots. — Scrape a pint of small carrots, 
 boil them tender in boiling water and salt ; make a 
 cream sauce as directed in the recipe for Potatoes 
 Fried in Cream., put the carrots into it with a table- 
 spoonful of lemon-juice, and serve them at once. 
 
 Carrots, Flemish Style. — Scrape and slice two 
 large carrots, boil them tender in boiling water and 
 salt, heat them in some white sauce made as di- 
 
VEGETABLES. 5' 
 
 rected in the previous recipe, using water instead 
 of milk, remove them from the fire, stir in the yolk 
 of a raw egg, and a tablespoonful of chopped pars- 
 ley, and serve them. 
 
 Fried Carrots. — Cut boiled carrots in thick slices, 
 roll them in flour, pepper, and salt, and fry them 
 brown in hot fat. 
 
 Stewed Turnips. — Dress them as directed in the 
 recipe for Carrots^ Fleitiish Style^ substituting a tea- 
 spoonful of mustard and a tablespoonful of vinegar 
 for the chopped parsley. 
 
 Glazed Turnips. — Pare a dozen small turnips, 
 boil them tender in boiling water and salt, dry them 
 on a towel, put them over the fire in a saucepan con- 
 taining a tablespoonful of butter and a teaspoonful 
 of sugar, and shake the saucepan occasionally until 
 they are brown ; serve hot. 
 
 Cabbage and Onions. — Peel and slice four onions, 
 fry them brown in a saucepan with two tablespoonfuls 
 of drippings from salt pork or bacon; meantime 
 slice a small white cabbage, put it with the browned 
 onions, season with a teaspoonful of salt and quarter 
 of a saltspoonful of pepper, cover the saucepan tight, 
 and cook its contents until the cabbage is tender. 
 A tablespoonful of vinegar may be added just be- 
 fore serving. 
 
 Cabbage Fried with Cream. — Chop a quart of 
 cold boiled cabbage, fry it fifteen minutes with 
 sufficient butter or drippings to prevent burning, 
 season it highly with pepper and salt, and stir into 
 it half a cupful of cream or of milk with a teaspoon- 
 ful of flour mixed with it; let it cook five minutes 
 longer, and serve it hot. 
 
58 THE PEOPLE'S COOK-BOOK. 
 
 Glazed Onions. — Dress peeled button onions as 
 directed in the recipe for Glazed Tu7'nips. 
 
 Stewed Onions. — Peel a quart of onions and boil 
 them tender in boiling water and salt; dry them on 
 a towel, roll them in flour, pepper, and salt, fry 
 them brown in sufficient butter to prevent burning, 
 cover them with cold gravy, stew them five minutes, 
 and serve them hot. 
 
 Fried Onions and Bread. — Fry three slices of bread 
 in plenty of hot fat and lay them on a dish; peel 
 and slice a pint of onions, fry them brown in the 
 same fat, putting a few into the fat at once, and 
 serve them on the bread. 
 
 Stewed String-Beans. — Remove the strings from 
 a pint of beans, cut them in long slivers, wash them 
 in cold water, and boil them tender in boiling water 
 and salt ; drain off nearly all the water, season them 
 with pepper, add a tablespoonful of butter and the 
 yolk of one raw egg, and serve them at once. 
 
 Boiled String-Beans. — String one quart of beans, 
 break them in inch-lengths, wash them in cold 
 water; and put them over the fire in a quart of 
 boiling water, with quarter of a pound of salt pork 
 sliced ; boil until the beans are tender, drain oif the 
 water, season palatably with salt and pepper, and 
 serve hot. 
 
 Green Peas Boiled. — If the shells of the peas are 
 dirty wash them, but do not wash the peas after they 
 are shelled ; put them into boiling water enough 
 to cover them a couple of inches, with a table- 
 spoonful of salt for each quart of water, and three 
 or four sprigs of green mint, and boil them steadily 
 until they are just tender; then if they are to be 
 
V 
 
 VEGETABLES. .59 
 
 used immediately remove the mint, drain off the 
 water, season them palatably with salt, pepper, and 
 butter, and serve them at once. If they are not re- 
 quired when they are tender, drain from them the 
 boiling water, remove the mint, and put them into 
 cold water until they are wanted for the table ; then 
 pour off the cold water and quickly heat them with 
 salt, pepper, and butter. 
 
 Green Peas and Bacon. — Prepare the peas as di- 
 rected in the foregoing recipe ; cut for each quart 
 of peas quarter of a pound of bacon in half-inch 
 strips, fry it brown in the bottom of a saucepan, 
 put the peas with it, add sufficient boiling water to 
 just cover them, and boil them tender ; season them 
 palatably with pepper and salt, and serve them at 
 once. 
 
 They may also be cooked by boiling them with a 
 larger single piece of salt pork. 
 
 Stewed Beets. — Wash two large beets without 
 breaking the skin or cutting off the roots or stalks ; 
 boil them for an hour in boiling water ; then take 
 them up, and with a wet cloth rub off the skin. 
 Mix together in a saucepan over the fire one table- 
 spoonful each of butter and flour until they bubble, 
 then stir in one pint of boiling water, a saltspoonful 
 of salt, quarter of a saltspoonful of pepper, and a 
 tablespoonful of vinegar ; slice the beets into this 
 sauce, cook them slowly for an hour where they can- 
 not burn, and then serve them hot. 
 
 Fried Beets. — Boil the beets as directed in the 
 preceding recipe, but allow them to boil until they 
 are tender ; then remove the skin, slice them half 
 an inch thick, roll them in flour, pepper, and salt, 
 
 \ 
 
6o. THE PEOPLE'S COOK-BOOK. 
 
 and fry them brown in smoking hot butter; lay 
 them on a hot dish, pour two tablespoonfuls of vine- 
 gar into the pan in which they were fried, let it boil 
 once, and pour it over the beets ; serve them hot. 
 
 Sugar Beet Pudding.^Grate or cut in half-inch 
 pieces two cupfuls of boiled beets ; add to them six 
 eggs beaten smooth, one pint of milk, one teaspoon- 
 ful of salt, quarter of a saltspoonful of pepper, and 
 a tablespoonful of butter ; bake these ingredients in 
 an earthen dish for half an hour in a moderate oven. 
 Serve the pudding hot as a vegetable. 
 
 Fried Cauliflower. — Lay the cauliflower root up- 
 wards in plenty of cold, salted water for an hour to 
 remove the insects from it ; trim off the leaves, put 
 it into a large saucepan with boiling water enough 
 to cover it, and a tablespoonful of salt, and boil it 
 just tender, but do not let it boil too soft ; drain off 
 the water entirely by laying it on a sieve ; dust it 
 on the blossom surface with flour, pepper, and salt, 
 and fry it in sufficient smoking hot fat to quite 
 cover the floured part ; serve it hot. It is rather 
 difficult to avoid breaking the cauliflower, and a 
 novice in cookery will best succeed with this dish if 
 she cuts the cauliflower in branches before boiling it, 
 and flours the pieces all over before frying them. 
 Fried cauliflower is also prepared by dipping the 
 branches in a batter made as directed in the recipe 
 for Oyster Fritters^ substituting water for the oyster 
 liquor in mixing the batter, and then frying them 
 like the fritters. 
 
 Stewed Cauliflower. — Boil a cauliflower in branch- 
 es as directed in the previous recipe and drain it; 
 mix together over the fire a tablespoonful each of 
 
VEGETABLES. 6 1 
 
 butter and flour, add a pint of water, two table- 
 spoonfuls of vinegar, a saltspoonful of salt, quarter 
 of a saltspoonful of pepper, and stir until it boils; 
 heat the cauliflower in this sauce ; then stir into it the 
 beaten yolks of two raw eggs, and serve it at 
 once. 
 
 Spinach on Toast. — Make three slices of toast 
 and lay it on a hot dish ; put two quarts of spinach 
 leaves, washed and stripped from the stems, into a 
 frying-pan containing sufficient hot lard to cover 
 the bottom of the pan, fry it quickly, turning it over 
 as soon as that next the pan is tender, season it 
 with salt and pepper, and serve it on the toast. 
 
 Spinach with Gravy. — Prepare the spinach as di- 
 rected in the preceding recipe, substituting a table- 
 spoonful of butter and a cupful of gravy for the 
 lard ; serve it hot. 
 
 Stewed Corn. — Into a pint of nicely prepared 
 brown sauce put in a pint of sweet corn cut from the 
 ear, and cook it slowly for half an hour. Serve it hot. 
 
 Brown Sauce. — Make a brown sauce as follows : 
 Put over the fire in a saucepan one tablespoonful 
 each of butter and flour, and stir them constantly 
 until they are light brown, then stir in very gradu- 
 ally a pint of boiling water, a teaspoonful of salt, 
 and quarter of a saltspoonful of pepper, let it boil 
 two minutes, and use it hot. 
 
 Boiled Sweet Corn. — Remove the husk, except 
 the inner layer, from short, plump ears of sweet 
 corn ; turn this layer far enough to permit the re- 
 moval of the corn silk, then replace it, and tie a 
 short string around it to hold it in place ; boil the 
 corn in boiling water without salt until the milk is 
 
62 THE PEOPLE'S COOK-BOOK. 
 
 opaque white — from ten to twenty minutes ; then 
 remove the string, and husk, cover the corn with a 
 napkin, and serve it with a dish of melted butter, 
 pepper, and salt. 
 
 Stewed Corn and Tomatoes. — Stew together for 
 half an hour one pint of corn cut from the ear, one 
 pint of tomatoes peeled and sliced, one tablespoon- 
 ful of butter, one teaspoonful of sugar, one salt- 
 spoonful of salt, and quarter of a saltspoonful of 
 pepper; serve hot on toast. 
 
 Fried Corn and Tomatoes. — Fry in separate fry- 
 ing-pans one pint each of cold boiled corn, cut 
 from the ear, and of tomatoes peeled and sliced, 
 with two tablespoonfuls of butter in each, and a 
 palatable seasoning of salt and pepper ; when the 
 tomatoes are done put them in the middle of a hot 
 platter with the fried corn around them, and serve 
 them hot. 
 
 Boiled Squash. — Peel a winter squash, cut it in 
 two-inch squares, boil it just tender in salted boil- 
 ing water, drain it and serve it at once with hot 
 meat gravy poured over it. If no gravy is on hand 
 use instead a brown sauce made as directed in the 
 recipe for Stewed Corn. Boiled squash is also rub- 
 bed through a fine sieve with a potato masher and 
 heated with butter, pepper, and salt; this is the 
 usual method of cooking summer squash. 
 
 Squash Fritters. — Use cold boiled squash rubbed 
 through a sieve ; to each pint add one egg well 
 beaten, two tablespoonfuls of flour, and a palatable 
 seasoning of pepper and salt ; fry by the tablespoon- 
 ful in a frying-pan half full of smoking hot lard ; 
 dust with salt and pepper, and serve hot as a vege- 
 
VEGETABLES. 63 
 
 table. Cold boiled pumpkin can be used in the 
 same way. 
 
 Fried Pumpkin. — Cut tender pumpkin in two- 
 inch pieces, peel them, lay them for an hour in an 
 earthen dish sprinkled with salt; dust them with 
 pepper, roll them in flour, and fry them in plenty of 
 smoking hot fat. Use hot as a vegetable ; squash 
 may be similarly cooked. 
 
 Fried Egg-Plant.— Slice the egg-plant, peel it, 
 and dress it as directed in the foregoing recipe. 
 
 Stewed Egg-Plant. — Peel an egg-plant, cut it in 
 inch squares, sprinkle it with salt, and let it stand 
 an hour ; then stew it gently until tender, but not 
 broken, with butter, pepper, and salt, and serve it 
 hot on toast. 
 
 Baked Egg-Plant. — Peel an egg-plant or deeply 
 score the skin, rub it all over with salt and pepper, 
 and scoop out the inside to within half an inch of 
 the surface ; mince the part removed, mix it with 
 half its quantity of bread-crumbs or chopped meat 
 of any kind, season it highly with salt and pepper, 
 return it to the shell, which tie together, and bake it 
 until tender ; remove the string, and serve the egg- 
 plant hot. 
 
 Stewed Dried Beans. — Pick over a pint of beans, 
 wash them, boil them tender, putting them oyer the 
 fire in cold water, and adding half a cup of cold 
 water every fifteen minutes until they are done; 
 then drain off nearly all the water, add two table- 
 spoonfuls of butter, two saltspoonfuls of salt, quarter 
 of a saltspoonful of pepper, and a tablespoonful of 
 vinegar or any good table sauce. 
 
 Beans and Bacon.— Boil as directed in the pre- 
 
64 THE PEOPLE'S COOK-BOOK, 
 
 vious recipe and drain quite dry; meantime fry 
 quarter of a pound of sliced bacon, lay it on a hot 
 dish, put the beans into the frying-pan where the 
 bacon was cooked, fry them for five minutes over a 
 hot fire, season them palatably with salt and pepper, 
 and serve them with the fried bacon. 
 
 For other recipes for cooking dried beans and 
 peas the reader is referred to the author's pamphlet 
 called " Twenty-five Cent Dinners," pages 38, 39, 
 and 40. 
 
CHAPTER VIII. 
 
 RICE. 
 
 Boiled Rice, Georgia Style.— There are several 
 methods of boiling rice, from which two are selected 
 as giving good though different results : the Georgia 
 way, which gives the grains dry and separate after 
 boiling, was learned from a colored cook of that 
 State; the Chinese method was imparted to the 
 author during a most interesting demonstration of 
 native cookery by several of the young Chinese 
 gentlemen who were recently students at Yale. 
 
 To boil rice in the Georgia style pick it over, 
 wash it in cold v/ater, put it into three times its 
 quantity of salted boiling water, and boil it steadily 
 for twelve minutes, without stirring it ; then drain 
 off all the water, cover the vessel containing it, and 
 set it where it will keep hot enough to steam for ten 
 minutes ; it will then be ready to serve. Shake it 
 out of the boiler in a heap on the dish, but do not 
 use a spoon to remove it, and do not press it in 
 shape ; serve it as it is thrown lightly on the dish. 
 
 Boiled Rice, Chinese Style,— Pick the rice over, 
 wash it well in cold water, put it over the fire in suffi- 
 cient cold water to rise an inch and a half above the 
 top of the rice, and set the saucepan where its con- 
 tents will slowly reach the boiling point ; a little 
 salt may be dusted over the rice if desired ; be sure 
 that the rice boils very slowly ; the water will be 
 
66 THE PEOPLE'S COOK-BOOK. 
 
 partly absorbed by the rice and partly evaporated, 
 as the vessel in which it is cooked is not covered ; 
 when it is tender it is served in bowls as an accom- 
 paniment to other dishes, being eaten as we eat 
 bread ; while the grains are distinct they are slightly 
 adhesive, and can easily be eaten with the chop- 
 sticks which replace our forks. 
 
 Rice and Lamb, Arabian Style. — The inhabitants 
 of the Mediteranean countries excel in the prepara- 
 tion of rice, and therefore a number of their dishes 
 will be given here, as they are not expensive and 
 not difficult to prepare, while they afford a welcome 
 variety at table. 
 
 Boil about three pounds of lamb, exclusive of the 
 weight of the bones, in boiling water with a little 
 salt, until it is tender ; take it from the broth, put in 
 its place a quart of rice, or a pint each of rice and 
 soaked chick peas (large yellow dried peas), and 
 half a cup of raisins, and boil all together until the 
 rice and peas are tender. Meantime cut the flesh 
 of the lamb in pieces an inch square and fry them 
 light brown in hot butter ; when the rice is done 
 drain off nearly all the broth ; mix the meat with it, 
 highly season the dish, which is called alcuzens, and 
 serve it hot. 
 
 Turkish Pilaff of Rice and Meat. — This dish is 
 made of rice and lamb or fowl (sometimes both be- 
 ing used), raisins and a little saffron, or curry and 
 fried onion, or with rice and tomatoes, first fritd 
 and then stewed tender in broth. A good pilaff can 
 be made as follows, using cold beef, lamb, mutton, 
 or fowl: pick over a pint of rice, wash it in cold 
 water, drain it in a sieve and set it near the fire to 
 
RICE. 67 
 
 dry; meantime cut a pound of cold meat in pieces 
 an inch square, fry it brown in four tablespoonfuls 
 of hot butter, and take it from the butter with a 
 skimmer ; put the rice into the same butter and fry 
 it light brown ; add a pint of boiling water, a pint of 
 tomatoes peeled and sliced, the fried meat, and a 
 palatable seasoning of salt and pepper; let the pilaff 
 stew gently until the rice is tender ; if it seems dry 
 enough to burn after it has been cooking a while 
 add very little boiling water, remembering that the 
 pilaff when done should be just moist but not too 
 full of gravy; serve it hot. 
 
 Rice and Sausage, Italian Style. — Prick all over 
 a pound of fresh sausages, and fry them brown ; 
 take them up, and in their drippings fry a pint of 
 rice, washed and dried, and one onion peeled and 
 sliced ; when the rice is brown add the fried sausage, 
 and boiling water enough to keep the rice from 
 burning ; season it highly with salt and pepper, and 
 cook it slowly until it is tender; serve it hot. 
 
 Rice Stew. — Peel, slice, and' fry six onions with 
 four tablespoonfuls of drippings ; put with them a 
 pint of rice washed and dried, two herrings freed 
 from skin and bone, and boiling water enough to 
 cover all ; season the stew highly with salt and pep- 
 per, replenish the water as it boils away, but do not 
 add too much, as the stew should be only moist 
 when done ; serve as soon as the rice is tender. 
 
 Other recipes for cooking rice are to be found in 
 the author's different works, as well as a good variety 
 of methods for cooking macaroni, a food now be- 
 coming well known in Araerica, 
 
CHAPTER IX. 
 
 BREAD. 
 
 Home-made Bread. — Two methods are given, with 
 personal preference for the second, because it is the 
 quickest, and best preserves the nutriment of the 
 flour. 
 
 To make yeast, boil two ounces of hops in two 
 quarts of water for half an hour; strain the liquid, 
 and cool it until it is only lukewarm, then add half 
 a pound of brown sugar, two teaspoonfuls of salt, 
 and one pound of flour ; let this leaven ferment 
 four days in a warm place, stirring it whenever it 
 foams over the top of the jar in which it is placed ; 
 on the third day add to it three pounds of potatoes 
 boiled and mashed ; on the fourth day strain and 
 bottle it, and keep it in a cool place. 
 
 To make bread, put seven pounds of flour in a 
 deep wooden bowl ; in the centre of it put a table- 
 spoonful of salt, a teaspoonful of sugar, a gill of 
 yeast, and sufficient lukewarm water to make a soft 
 dough (about three pints); mix these ingredients 
 with the hands until they form a smooth, shining 
 dough ; if necessary use a little extra flour, only 
 enough to facilitate the working of the dough ; flour 
 the bowl on the bottom and sides, so that the bread 
 will not stick to it, cover it with a thick towel folded 
 several times, set it in a warm place protected from 
 draughts, and let it rise ov^r night. In the morn- 
 
BREAD. 69" 
 
 ing knead the dough fifteen minutes, divide it into 
 four loaves, put them in floured baking-pans, cover 
 them with a folded towel, and set them in a warm 
 place to rise twice their height ; when they are so 
 risen prick them at the sides with a fork and bake 
 them in a moderate oven until a knitting or truss- 
 ing needle can be run into them without being 
 made sticky. Be sure that they are well done, but 
 do not let them burn. 
 
 To test the heat of the oven follow the method 
 of Jules Gouffe, the celebrated chef of the Paris 
 Jockey Club ; the " moderate oven" temperature is 
 that degree of heat which will turn ordinary writing 
 paper dark yellow or buff, that is, the color of 
 kindling-wood ; put a sheet of paper into the oven 
 and close the door, if the paper blazes the oven is 
 too hot; arrange the dampers to lower the heat for 
 ten minutes, then again test it with more paper ; 
 it may be necessary to try the temperature several 
 times, but the time thus used is well spent. 
 
 Compressed Yeast Bread. — When it^is possible to 
 obtain fresh compressed yeast, also called German 
 yeast, an excellent bread can be made in about two 
 hours and a half; the rapidity of the leavening or 
 "raising" the dough is advantageous because less 
 of the nutritive elements of the flour are lost than 
 by following the long process; for two loaves of 
 bread use three pounds of flour, about a quart of 
 water, two teaspoonfuls of salt, and an ounce of 
 fresh compressed yeast ; dissolve the yeast in a pint of 
 lukewarm water ; stir into it sufficient flour to make 
 a thick batter ; cover the bowl containing the batter, 
 or sponge, with a folded towel, and set it in a warm 
 
70 THE PEOPLE'S COOK-BOOK. 
 
 place to rise ; if properly covered and heated it 
 will rise to a light foam in about half an hour ; then 
 stir into it the salt dissolved in a little warm water, 
 add the rest of the flour, and sufficient lukewarm 
 water to make a dough just stiff enough to knead ; 
 knead it five minutes, divide it into two loaves, put 
 them in floured baking-pans, cover them with a folded 
 towel, and set them in a warm place to rise twice 
 their height ; then bake them as directed in the 
 preceding recipe. 
 
 In raising the sponge be sure that the heat is not 
 sufficient to " scald" or harden it, as that will pre- 
 vent fermentation ; therefore do not place it where 
 the hand cannot be held with comfort ; keep it cov- 
 ered from draughts. If when it is light it has be- 
 come at all soured, as it sometimes will in summer, 
 stir into it, before adding the balance of the flour, 
 a saltspoonful of baking soda dissolved in a very 
 little water. 
 
 The dough made for home-made bread can be 
 baked as raised biscuit by kneading in with it a 
 little sugar and melted butter, or it can be boiled in 
 soups and stews as raised dumplings. 
 
 Baking Powder Biscuit.— Use any good baking- 
 powder ; for a dozen biscuits sift two teaspoonfuls 
 of the powder and one of salt, with a quart of flour ; 
 rub into the flour two tablespoonfuls of lard or 
 butter; flour a baking-pan and pastry-board and 
 roller ; quickly stir into the flour sufficient cold 
 water or milk to make a dough just soft enough to 
 roll out; turn it upon the pastry-board, roll it an 
 inch thick, cut it in rounds v/ith a floured biscuit- 
 cutter, put them into the baking-pan, brush them 
 
BREAD. 71 
 
 over with cold milk, and bake them at once in a 
 quick oven. Remember that to be successful in us- 
 ing baking-powder it is absolutely necessary to work 
 rapidly; the moment the powder is wet it begins to 
 generate carbonic acid gas, and this forcing its way 
 up through the dough lightens it ; if the gas escapes 
 before the dough is baked the biscuits will not be 
 light. 
 
 Maryland Biscuit. — Rub two tablespoonfuls of 
 lard into one quart of sifted flour; add a level 
 teaspoonful of salt and sufficient milk to make a 
 rather stiff dough, working the milk into the flour 
 with the hand ; put the dough upon a floured pastry- 
 board,* and beat it with the rolling-pin, folding it as 
 it is flattened, until it blisters and cracks ; then tear 
 ofl" pieces the size of an egg, roll them round in the 
 hands, prick them with a fork on the top, and bake 
 them in a moderate oven. 
 
 The beating will usually occupy half an hour. 
 In the South a machine is used, consisting of a cor- 
 rugated wooden roller, set half an inch from the 
 bottom of an open wooden box, and turned with a 
 crank set outside the box ; the dough is repeatedly 
 passed under this roller until it is ready to bake. 
 
 Graham Gems.— Real Graham Gems are made by 
 mixing graham flour and water to a thick batter, 
 with a little salt, and then beating the batter until 
 it is full of little bubbles of air; it is then put into 
 hot buttered gem-pans, and quickly baked in a hot 
 oven. Graham biscuit may be made with baking- 
 powder if desired ; proceed as for baking-powder 
 biscuit, using graham flour instead of wheat. 
 
 Brown Bread, — Mix together three cupfuls of 
 
72 THE PEOPLES COOK-BOOK. 
 
 rye meal, two of yellow Indian meal, one of molasses, 
 and one quart of sour milk with one teaspoonful of 
 salt and -two of baking soda dissolved in it ; put 
 the bread into a buttered tin mould, Avith a close 
 cover, steam it for two and a half hours, and then 
 bake it uncovered for half an hour. 
 
 Raised Brown Bread. — Put one quart of yellow In- 
 dian meal into an earthen bowl, pour over it sufficient 
 boiling water to entirely moisten it, and let it cool 
 to blood heat ; when it is cool mix with it one 
 quart of rye meal, one cupful of molasses, one cup- 
 ful of home-made yeast or half a cupful of baker's 
 yeast, one teaspoonful of salt dissolved in a little 
 water, and sufficient lukewarm water to mak^ a soft 
 paste ; after thoroughly mixing these ingredients put 
 the dough into a buttered earthen or thick iron pan, 
 smooth it on top with a wooden spoon wet in cold 
 water, cover it with a folded towel, and set it in a 
 moderately warm place to rise ; when the surface 
 begins to crack open put it into a moderate oven, 
 with another pan turned over it, for four hours ; 
 or steam it five hours, and then dry the crust in the 
 oven. 
 
CHAPTER X. 
 
 SIMPLE D ESSERTS. 
 
 Deep Apple Pie. — To make plain pastry mix to- 
 gether lightly quarter of a pound of lard or butter, 
 a teaspoonful of salt, a pound of flour, and sufficient 
 cold water to make a paste stiff enough to roll out. 
 One way of mixing is to put these ingredients into 
 a chopping tray, and chop them together with a large 
 knife ; another is to make a paste stiff enough to 
 roll of the flour, salt, and water, roll it half an inch 
 thick, spread quarter of the shortening over it, fold 
 it and roll it out again, and use another quarter of 
 the shortening, repeating this process until all is 
 nsed ; the pastry is then ready for the making of 
 pies. 
 
 For a deep apple pie, pare and slice tart apples 
 enough to fill a deep earthen baking dish heaping 
 full ; line the edges of the dish an inch down with a 
 strip of pastry ; put in the apples, sweeten them to 
 taste, and flavor the pie with a little grated lemon 
 rind, or a little ground cinnamon ; cover the top 
 with pastry wet at the edges with cold water to 
 make it adhere to the strips on the sides of the dish ; 
 cut small holes in the top crust, brush it over with 
 beaten egg, or with a little sugar dissolved in water, 
 and bake it until the apples are done in a moderate 
 oven. For a test for the proper heat of the oven re- 
 fer to the recipe for Home-made Bread. 
 
74 THE PEOPLE'S COOK-BOOK. 
 
 Pan-dowdy. — Wash a quart of dried apples, soak 
 them over night in cold water, stew them soft in the 
 same water with sugar and spice to make them palat- 
 able ; put the apple sauce thus made into an earthen 
 baking dish with a tablespoonful of butter, and 
 cover it with pastry made as directed in the recipe 
 for Deep Apple Fie ; bake the dowdy until the crust 
 is done; then remove it from the oven, and break 
 the crust down into the apple with a spoon ; use it 
 hot or cold. 
 
 Apple sauce made from green or ripe apples can 
 be used in the same way. 
 
 Fried Apples. — Pare sound apples, slice them half 
 an inch thick, remove the cores without breaking 
 the slices, fry them in hot butter until tender, lay 
 them in little piles with sugar and spice dusted over 
 them, and serve them on slices of toast. 
 
 Apple Toast. — Pare and core tart apples without 
 breaking them ; put them on slices of stale bread, 
 fill them with sugar, put a little butter and spice on 
 each one, and bake them tender in a moderate oven. 
 
 Apple and Bread Pudding. — Soak a quart of stale 
 bread in cold water five minutes ; pour off as much 
 water as will escape without squeezing, and put 
 the bread in a buttered baking dish ; pare and slice 
 a quart of apples, lay them on the bread, add sugar 
 and spice to taste, and bake the pudding in a 
 moderate oven. 
 
 Racket Club Pudding. — Butter slices of stale 
 bread, enough to cover the bottom of a two-quart 
 baking dish ; put a layer of raisins on the bread ; 
 add another layer of bread, pour over it a custard 
 made of four eggs beaten with four tablespoonfuls 
 
SIMPLE DESSERTS, 75 
 
 of sugar and a pint of milk ; pare, quarter, and core 
 a quart of apples, lay them on the pudding, dust 
 them with powdered sugar, and bake the pudding 
 half an hour in a moderate oven. Serve it hot with 
 powdered sugar, or jelly sauce. 
 
 Jelly Pudding Sauce. — Mix together one tea- 
 spoonful of corn starch or arrow root, one table- 
 spoonful of jelly, four of sugar, and a pint of cold 
 water ; put the sauce over the fire and stir it until 
 it boils one minute; then use it. 
 
 Cheese Crusts. — Cut some slices of stale bread 
 two inches square and half an inch thick, butter 
 them, lay them on a baking-pan, put one tablespoon- 
 ful of grated cheese on each, and brown them in a 
 quick oven ; serve them hot or cold. 
 
 Pumpkin Pie. — Peel and slice a pumpkin, or part 
 of one, boil it in boiling water until it is tender 
 enough to rub through a sieve with a potato-mash- 
 er; mix with each quart a custard made of six eggs 
 beaten with eight tablespoonfuls of sugar and a 
 quart of milk ; flavor the mixture with spice and 
 grated lemon rind, and bake it in deep earthen pie 
 plates lined with plain pastry. Squash pie is made 
 in the same way. 
 
 Plain Mince Pie. — Chop fine half a pound of cold 
 boiled beef or cold boiled tongue ; remove the fibre 
 from half a pound of suet and chop that fine; stone 
 half a pound of raisins, cutting them in halves ; pick 
 over and wash half a pound of currants ; slice thin 
 two ounces of citron ; pare, core, and chop a pound 
 of apples ; grate the rind and squeeze the juice of an 
 orange and a lemon, if they are available ; mix all 
 these ingredients in a glass or earthen jar with 
 
76 THE PEOPLES COOK-BOOK. 
 
 enough sweet cider to moisten them, sufficient 
 sugar to sweeten them palatably, salt enough to be 
 just perceptible, and plenty of mixed ground 
 spices ; last of all add quarter of a pint of good 
 brandy for the purpose of preserving the mince- 
 meat. Pack it down tight in the jar, and keep it 
 closely covered two or three weeks before using it. 
 When brandy is not used the mince-meat should 
 not be kept long. In making pastry for mince pies 
 use from half to three quarters of a pound of short- 
 ening to a pound of flour. If mince-meat has be- 
 come dry by long keeping moisten it with cider be- 
 fore using it. 
 
CHAPTER XL 
 
 COOKERY FOR INVALIDS 
 
 The preparation of food for invalids and conva- 
 lescents is one of the most difficult tasks which is 
 ever imposed upon the ordinary cook. The physi- 
 cian generally outlines the diet, but leaves the de- 
 tails of cooking to the nurse or cook, who may not 
 always know how to make the simple and nutritious 
 dishes required. To meet such an emergency a few- 
 recipes are given here which were included in the 
 author's lessons before the New York State Train- 
 ing School for Nurses last May. The balance of 
 the lessons, together with those given at the Nurses' 
 Training School of the New York Charity Hospital 
 last winter, will be included in a volume on Diet 
 for Invalids which will shortly be published by the 
 author. 
 
 Milk Porridge.— Mix two tablespoonfuls of flour 
 smoothly with half a cupful of cold milk ; place a 
 cupful and a half of milk over the fire in a sauce- 
 pan rinsed with cold water, but not wiped ; stir in 
 the flour and milk, a saltspoonful of salt, and, if de- 
 sired, sugar and nutmeg to suit the palate of the 
 patient; stir the porridge constantly until it reaches 
 the boiling point, then let it boil for one minute, 
 taking care that it does not burn, and serve it. A 
 tablespoonful of raisins boiled and served with it 
 
78 THE PEOPLE'S COOK-BOOK. 
 
 enhances its nutriment, if the physician will permit 
 their use. 
 
 Arrowroot Gruel. — Make this in the same way as 
 the Milk Porridge, substituting water for the milk ; 
 do not use the raisins. 
 
 Indian Meal GrueL — Mix one tablespoonful of 
 Indian meal with half a cupful of cold water ; stir 
 it into a cupful and a half of boiling water, with a 
 saltspoonful of salt, and boil it half an hour, stir- 
 ring it occasionally to prevent burning. 
 
 Beef Tea. — Chop one pound of lean beef, from 
 the round, very fine ; soak it for at least an hour in 
 one pint of cold water ; if there is time, let it soak 
 two hours ; put it over the fire in the same water, 
 and let it slowly reach the boiling point; strain it 
 through a sieve which will retain only the bits of 
 meat and allow the coagulated albumen to pass 
 through ; a little seasoning may be added if the 
 physician permits. If the cooking of the beef tea 
 is checked at 140° Fahr., its albumen will be per- 
 fectly soluble, and therefore more digestible for 
 very weak invalids. 
 
 Beef Juice. — Slice juicy lean beef, from the round, 
 an inch thick ; broil it quickly over a very hot fire, 
 but without burning, until it is brown on both sides ; 
 lay it in a hot soup plate, cut it through in all parts 
 with a very sharp knife, and set another hot plate 
 on it, with the bottom against the meat ; then grasp 
 both plates firmly and press them together, squeez- 
 ing the juice from the meat ; let it run into another 
 dish, or upon a slice of delicate toast, and serve it 
 at once; the physician will indicate the seasoning. 
 
 Toast. — To prepare toast suitable for invalids 
 
COOKERY FOR INVALIDS. 79 
 
 cut stale bread in slices half an inch thick, and 
 trim off the crust ; then hold it far enough away 
 from the fire to dry it before browning it ; it should 
 be of a delicate brown color and quite dry in the 
 middle of the slice ; in this condition it is more 
 easily digested than when made so quickly that the 
 moisture of the bread remains in it. 
 
 Broiled Birds. — Carefully pluck and singe the 
 birds, cut off the head and feet, or if the head re- 
 mains be sure that no feathers are left on it ; remove 
 the crop and windpipe, and wipe the birds on a wet 
 towel ; split them down the back, take out the en- 
 trails without breaking them ; lay the birds, with- 
 out washing, between the bars of a buttered wire 
 gridiron, and brown the inside first over a quick 
 fire ; then turn the outside towards the fire and 
 brown that, but be careful to avoid burning ; the 
 birds may be cooked rare or well done, as the phy- 
 sician permits, and slightly seasoned. Toast is 
 usually served under them. 
 
 Sago and Wine. — Wash an ounce of sago in cold 
 water ; put it over the fire in a pint of cold water, 
 let it slowly approach the boiling point, and boil it 
 gently until tender; then stir into it two table- 
 spoonfuls of sugar and a glass of Madeira or sherry 
 wine, and serve it hot or cold. 
 
 Wine Jelly. — Dissolve one ounce of isinglass or 
 gelatine in half a pint of hot water ; add one ounce 
 of sugar and one pint of wine, and cool the jelly in 
 a mould. 
 
 Barley Water. — Wash two ounces of pearl barley 
 in plenty of cold water until the water is clear; put 
 it over the fire with half a pint of cold water, let 
 
8o THE PEOPLE'S COOK-BOOK. 
 
 it slowly approach the boiling point, and boil five 
 minutes ; then strain it, put it again over the fire in 
 two quarts of cold water, and boil it until the 
 water is reduced one half; then strain and cool it; 
 it may be sweetened and flavored, if desirable, ac- 
 cording to the physician's direction. 
 
 Egg and Wine. — Beat one egg to a froth with 
 two teaspoonfuls of sugar ; then beat in one glass 
 of wine, and use at once. 
 
 Milk Punch. — For hot punch mix together quar- 
 ter of a glass of brandy, rum, or whiskey, with three 
 quarters of a glass of hot milk ; add sugar and 
 nutmeg to make the punch palatable. For cold 
 punch use the same proportion of liquor, but fill 
 the glass with shaved or finely cracked ice, with 
 spice and sugar to taste. 
 
 THE END 
 
INDEX 
 
 SOUPS. 
 Bean, ii. 
 Brown, 12. 
 Brown onion, 14. 
 Clam, cream, 10. 
 Clam, rich, 10. 
 Cock-a-leeky, 13. 
 Cod, cream, 9. 
 Herb, 14. 
 Oyster, 10. 
 Potato, 13. 
 Poultry. II. 
 Pumpkin, 14. 
 
 FISH. 
 
 Clams, see Shellfish. 
 
 Cod, fricassee of fresh, 16. 
 ' ' salt, with Dutch Sauce, 19. 
 " *' Lyonnaise style, 18, 
 " " Spanish " 19. 
 
 Eels ragoitt of, with onions, 
 16. 
 
 Fish-roe, with potatoes, 18. 
 
 Haddock, fresh, fried, with 
 pickle sauce, 17. 
 
 Haddock, smoked, devilled, 20. 
 
 Halibut, fresh, broiled, with 
 caper butter, 17. 
 
 Halibut, smoked, with toma- 
 toes, 20. 
 
 Herrings, stewed, with toma- 
 toes, 20. 
 
 Lobsters, see Shellfish. 
 Mackerel, salt, broiled, 20. 
 Mussels, see Shellfish. 
 Oysters, see Shellfish. 
 Scallops, see Shellfish. 
 
 SHELLFISH. 
 
 Clams, in chowder, 24. 
 *' " fritters, 24. 
 " " soup, cream, 10. 
 " " " rich, 10. 
 " stewed, 24. 
 Lobsters, boiled, 26. 
 
 " broiled, 27. 
 
 " scalloped, 26. 
 
 " stewed, 26. 
 Mussels, pickled, 25. 
 
 " stewed, 25. 
 Oysters, broiled, 23. 
 
 " fried, 22. 
 
 " in fritters, 22. 
 
 " panned, 21. 
 
 " roast, 21. 
 
 *' toast, 22, 
 Scallops and eggs, 23. 
 
 " " onions, 23. 
 
 " fried, 23, 
 
 RELISHES AND SAUCES. 
 
 Butter, caper, 17. 
 
 clarified, 30. 
 Egg salad, hot, 30. 
 
82 
 
 INDEX, 
 
 Garlic, 47. 
 
 Mackerel and onions, 29. 
 
 Meats, potted, 29. 
 
 Potted fish, game, and poultry, 
 
 29. 
 Poultry and game sandwiches, 
 
 28. 
 Salmagundi, 29. 
 Salmon sandwiches, 28. 
 Sauce, brown, 6t. 
 Dutch, 19. 
 
 '^ horseradish, 46. 
 
 " jelly, 75. 
 
 ** white, 50, 
 
 Welsh rarebits, 28. 
 
 EGGS. 
 
 Eggs baked with cheese, 31. 
 " Ardennes style, 31, 
 " with burnt butter, 31. 
 " fried, with pickles, 32. 
 '• in hot salad, 30. 
 " in omelette, with crusts, 32. 
 " in omelette with on- 
 ions, 32. 
 
 POULTRY AND BIRDS. 
 
 Birds, broiled, 79. 
 
 " small, in ragoiit, 41. 
 Chicken, with green peas, 41. 
 " " sweet corn, 41. 
 
 " fried, with hominy, 40. 
 " ~ roast, 39. 
 Duck, braised, with green 
 
 peas, 37. 
 Duck, devilled, 36. 
 
 roast, with onion stuff- 
 ing, 36. 
 Duck, stewed with cabbage, 
 37- 
 
 Fowl, braised with vegetables, 
 
 39. 
 
 Fowl, stewed whole, 40. 
 
 Goose and onions, 38. 
 " giblet stew, 38. 
 " roast, with apple stuff- 
 ing, 37- 
 
 Roast poultry, 33. 
 
 Turkey, devilled, 36. 
 
 " roast, with oyster 
 stuflling, 35. 
 
 Turkey, stew, with chestnuts, 
 35. 
 
 Boiling meats, 44. 
 , Broiling meats, 44. 
 I Frying meats, 45. 
 1 Roasting meats, 43. 
 I Stewing meats, 44. 
 Warming cold meats, 45. 
 Beef, braised, 46. 
 " cold, with vegetables, 47. 
 " roast, with horseradish 
 I sauce, 45. 
 
 j Beef, corned, boiled, 50. 
 I " stew, of tough, 46. 
 I Ham, boiled, 51. 
 ! Liver, baked with bacon and 
 
 potatoes, 53. 
 I Liver, broiled with bacon, 52. 
 I Mutton, breast of, fried, 47. 
 " Irish stew, 48. 
 " leg of, roasted, 47. 
 " persillade, 48. 
 Pork, fresh, chops, Spanish 
 
 style, 51. 
 Pork, fresh, Philadelphia scrap- 
 ple, 52. 
 Pork, fresh, roast, 51. 
 
INDEX. 
 
 83 
 
 Pork, salt, boiled with greens, 
 
 51. 
 Pork, sausage, baked with ap- 
 ples, 53. 
 Pork, sausage, stewed with 
 
 rice, 67. 
 Pork, tenderloins, broiled, 52. 
 
 " " fried, 52. 
 
 " " roasted, 52. 
 
 Tongue, boiled, 50. 
 
 '* pickled, ro^^z^/ of, 53. 
 Veal, breast of, baked with 
 
 tomatoes, 49. 
 Veal, breast of, braised with 
 
 potatoes, 49. 
 Veal, stewed a la mode, 49. 
 Veal, stewed with brown sauce, 
 
 50. 
 
 VEGETABLES. 
 
 Beans, dried, and bacon, 63. 
 " " stewed, 63. 
 
 " string, boiled, 58. 
 " " stewed, 58. 
 
 Beets, fried, 59. 
 !' stewed, 59. 
 
 sugar, pudding of, 60. 
 Cabbage and onions, 57. 
 
 fried, with cream, 
 
 57- 
 Carrots, Flemish style, 56. 
 fried, 57. 
 stewed, 56. 
 Cauliflower, fried, 60. 
 
 •' stewed, 60. 
 
 Corn, green, boiled, 61. 
 
 " " fried with toma- 
 
 toes, 62. 
 Corn, green, stewed with 
 brown sauce, 61. 
 
 Corn, green, stewed with to- 
 matoes, 62. 
 Egg plant, baked; 63. 
 fried, 63. 
 " stewed, 63. 
 
 Onions and eels, 16. 
 " and scallops, 23. 
 " fried, with bread, 58. 
 
 glazed, 58. 
 " stewed with gravy, 58. 
 Peas, green, boiled, 58. 
 
 " *' with bacon, 59. 
 
 Potatoes, baked, 55. 
 " boiled, 54. 
 
 fried with bacon, 55. 
 " fried with cream, 56. 
 
 " fried with onions, 55. 
 
 " in balls, 56. 
 
 " larded, 55. 
 
 " stuffed sweet, 55. 
 
 ** with fish-roe, 18. 
 
 '* with veal, 50. 
 
 Pumpkin, fried, 63. 
 
 " fritters, 62. 
 
 Spinach, on toast, 61. 
 
 " with gravy, 61. 
 Squash, boiled, 62. 
 fritters, 62. 
 " summer, 62. 
 Tomatoes, with corn, fried, 62. 
 with corn, stewed, 62. 
 with halibut, 20. 
 Vv^ith herring, 20. 
 with veal, 49. 
 Turnips, glazed, 57. 
 stewed, 57. 
 
 RICE AND HOMINY. 
 
 Rice and lamb, Arabian style, 
 66. 
 
84 
 
 INDEX, 
 
 Rice and sausage, Italian 
 
 style, 67. 
 Rice, boiled, Chinese style, 65. 
 '* Georgia style, 65, 
 " stew, 67. 
 " Turkish pilaff of, 66. 
 Hominy, boiled, 40, 
 " fried, 40. 
 
 Bread, brown, 71. 
 
 raised, 72. 
 " compressed yeast, 69. 
 " home-made, 68. 
 Breading, 48. 
 Biscuit, baking powder, 70, 
 
 " Maryland, 71. 
 Graham gems, 71. 
 
 PIES AND PUDDINGS. 
 
 Apple and bread pudding, 74. 
 " fried, 74. 
 
 Apple pan-dowdy, 74. 
 
 pie, deep, 73. 
 
 toast, 74. 
 Cheese crusts, 75. 
 Jelly pudding sauce, 75. 
 Mince pie, plain, 75. 
 Pumpkin pie, 75. 
 Racket Club pudding, 74. 
 
 DISHES FOR INVALIDS. 
 
 Arrowroot gruel, 78. 
 Barley water, 79. 
 Beef juice, 78. 
 
 " tea, 78. 
 Birds, broiled, 79. 
 Egg and wine, 80. 
 Indian meal gruel. 78. 
 Milk porridge, 77. 
 
 " punch, 80. 
 Sago and wine, 79. 
 Toast, 78. 
 Wine jelly. 79. 
 
MISS CORSON'S 
 
 Works on Domestic Economy. 
 
 These books, which have received the fullest indorse- 
 ment from the press and the public, will be sent by mail on 
 receipt of price. Postage stamps may be sent instead of 
 money. 
 
 " The Cooking School Text-Book and House- ^^^^ 
 
 keeper's Guide/' . . . . $1.25 
 
 ** The Cooking Manual for Everyday Use/' 50 
 
 " Twenty-five Cent Dinners for Families 
 
 of Six/' 25 
 
 '' Meals for the Million/' . . 20 and 30 
 
 Persons ordering books to be sent by mail are advised to 
 send ten cents more than price for registration fee at post 
 office. Postage stamps received in payment for books. Ad- 
 dress 
 
 MISS JULIET CORSON, 
 
 Superintendent of the N. Y. School of Cookery. 
 NEW YORK CITY. 
 
MISS CORSON'S 
 
 NEW YORK SCHOOL OF COOKERY, 
 
 Established 1876. 
 
 The necessity for establishing similar schools of cookery 
 is felt all over the country ; and, in response to continued 
 demands for Miss Corson's personal aid in organizing these 
 schools throughout the United States and Canada, her New 
 York school is open only during the winter, and she has, since 
 1878, devoted the spring and autumn to giving instruction 
 elsewhere, the first lessons having been given in Montreal, Ca. 
 Since then Miss Corson has given lessons at Washington, 
 Chicago, Cleveland, St. Louis, Peoria, Cedar Rapids, Syra- 
 cuse, Indianapolis, Hartford, Pittsfield, Brooklyn, North- 
 ampton, Concord, Farmington, and Painesville. 
 
 All communications relating' to the School or its 
 publications should be addressed to 
 
 MISS JULIET CORSON, 
 
 Superintendent of the N. Y. School of Cooksry, 
 NEW YORK CITY.