I i i j t % | ^>^«^ 'l . *, - "OTIS I/* /^wt/^vZ^ ■HH&tfMfc^B&HBHHHUWHUfl [p^Q^^ ^^^MPvQ&Sf^ ^S 5 *^!*^} I ' • , - - .. ,—^xv » 4 ^ # LIBRARY OF CONGRESS, Imp. W%^> \m* t UNITED STATES OF AMERICA, H m CHOICE RECEIPTS, By M. S. W. BOSTON: JAMES R. OSGOOD AND COMPANY, Late Ticknor & Fields, and Fields, Osgood, & Co. 1875. A J ^ V Entered according to Act of Congress, in the year 1874, BY JAMES R. OSGOOD & CO., the office of the Librarian of Congress, at Washington. University Press : Welch, Bigelow, & Co. Cambridge. This volume differs in one important respect from numerous cook-books, — every receipt here given will bear the test of experiment. There are receipts and receipts, as every mistress of a menage knows to her sorrow. There are some that read well, but — like Dora's sums in "Da- vid Copperfield " — they don't come out right ; there are others that are failures even when they are successful. In preparing this collection, the writer has accepted nothing from tradition ; she has gone to the kitchen rather than to M. Blot or M. Francatelli for her data ; each re- ceipt is the practical result of repeated trials by several hands, and, like a proverb, represents the wit of many. Often, in turning over some regulation manual of cookery, with its four or five hundred dis- tracting and disappointing pages, the writer has longed for a compact hand-book containing none but reliable and choice receipts for every-day use. When she began making these memoranda, it was with no view of serving any one except her- self; but the constant applications she has had for copies of this or that receipt have suggested to her the expediency of printing them. If the compilation prove half as serviceable to other American housekeepers as it has proved to the writer, her very moderate ambition as an author will be satisfied. M. S. w. CONTENTS. BREADS, BISCUITS, AND BREAKFAST CAKES. Pa - e Page Brown Bread . . 7, 8 Breakfast Rusk . 21 Corn Cake . . . 9-12 Sally Lunn . 21 White Mountain Corn Cake 12 Laplanders . 22 Kennebec Dodgers . . 12 Drop Cakes . 22 Indian Muffins . . 13, 14 Tea Rusks . • 23 Rice Muffins . . .14, 15 Tea Cake 2 3 Muffins . ■ . . 15, 16 Plain Tea Cake . 24 Rye Muffins .... 16 Tea Rolls 24 Rye Drop-Cakes . . -17 Spanish Bunns . • 25 Rye Biscuit . . . . 17 Roman Bread 2 5 Whortleberry Cake . . 18 Raised Bread . 26, 27 Graham Biscuit 19 Graham Bread 27 Graham Gems . . . -19 Superior Yeast . 28 Hominy Cake ... 19 Biscuit .... 28 Sour Milk Cakes . . .20 Bran Biscuit . 29 Breakfast Cakes . . .20, 21 PANCAKES, GRIDDLE CAKES, AND FRIT rERS. Rye Pancakes . . . . 30 | Buckwheat Cakes • 3 1 , 3 2 Bread Pancakes . . . 30 I Squash Fritters • 3 2 Buttermilk Griddle Cakes . 31 | Rice Fritters 33 OMELETS. Omelet 34, 35 1 Baked Omelet . • 35 MISCELLANEOUS. Breakfast-Dish of Potatoes 37 Welsh Rarebit 39) 4° Whole Wheat . . . .37 Anchovy Toast 41 Shirred Eggs on Toast . 38 Oysters on Blazer . . 41 Frizzled Beef on Blazer . 38 Calf's Liver . 42 Oyster Toast ... 39 Veal Loaf . • 4 2 , 43 CHICKEN SALAD AND SALAD DRESSI NG. Chicken Salad . . . • 45 | Salad Dressing . • 46, 47 vi CONTENTS. SOUPS. Black Bean Soup 48 Clam Soup .... 52 Mock Turtle Soup 49 Oyster Soup .... 53 Tomato Soup 50 5i Chowder 53 Succotash Soup 5 1 Chicken Soup .... 54 Lobster Soup 52 Potato Soup .... 55 FISH. CUSQUE A LA CREME . 56 Escaloped Oysters . 62 Baked Cusk . 57 Italian Fish .... 63 A Handsome Dish of Fish . 57 Stewed Fish .... 63 Devilled Lobster, or Crab 58 Stewed Lobster . 64 Baked Lobster . 59 Bella's Broiled Oysters 64 Buttered Lobster 59 Yarmouth Bloaters 65 Fish Pie 60 Fried Oysters .... 65 Oyster Pie 61 Pickled Mackerel 66 MEATS. Daube .... 67 1 MUFFATINES .... 7 1 Grouse 68 Bouilli Beef . 72 Fried Chicken with Mush- Veal Olives .... 73 rooms or Truffles 69 Curry. (Bombay ) . . . 75 Mock Duck . 69 Curry ..... 75 Blanc de Veau . 70 Rich Curry .... 75 Stewed Fowl 70 Pilau. (A Turkish Dish.) 76 Sliced Mutton or E eef, on Risotto. (An Italian Dish.) 76 Blazer 71 Pickled Corned Lambs' Tongues 77 SIDE DISHES FOR DINNER. Gateau au Riz . 78 Corn Fritters .... 80 Rice Croquets 7 8 Clam Cakes .... 80 Chicken Croquets . 79 Maccaroni 81 Fritters with Jelly 79 Corn Pudding . . ■ . 81 VEGETABLES. Egg-Plant . 83 ; Stewed Celery 84 Oyster Plant 33 1 PUDDINGS. Chocolate Pudding . • 3 5 -87 Pudding 92 Cream Pudding s 7 Apple Pudding . . .93 » 94 The Famous English Plum Apples with Rice . 94 Pudding . 88 Paradise Pudding. 95 Plum Pudding 89 Genoise Pudding 95 Christmas Pudding . 89 Batter Pudding . 96 Maryland Christmas 5 UDDING 90 .Batter Pudding with Sauce 96 Gold and Silver Pudding 91 COMADIAN POPOVERS 97 Lemon Pudding . 91 , 92 Dundee Pudding 97 CONTENTS. vii French Rice Pudding . . 98 Indian Pudding 103, 104 Ground Rice Pudding . . 9 S Taylor Pudding . 104 Rice Cream Pudding 99 Sago Pudding 105 Virginia Rice Pudding • 99 Peach Sago Pudding . 105 Tapioca Pudding . 100 Snow Pudding 106 Tapioca Cream . . IOI Cottage Pudding . 107 Ambrosia Pudding IOI Pineapple Pudding 107 Maizena Pudding . 102 Pudding a la Reine . 108 DESSERT. Backabout . . 109 Velvet Cream 121, 122 A Danish Dish 109 White Jelly, with Preserve Apple Charlotte . no and Cream . 122 Apple Meringue, with Soft Corn-Starch Mould • 123 • 123 Custard no, in Wine Jelly Orange Cream . . 112 Cider Jelly . . 124 . 124 Chocolate Custards • ii3 Claret Jelly . Chocolate Custard . • 113 Alastasian Cream • 125 . 126 Chocolate Blanc Mange 114,115 Caramel Custard . Coffee Cream . . 116 Cocoanut Custard . 127 . 127 T CUS- Omelet Souffle . 116 Lemon Cream RrcE with Sauce . 117 Apple Jelly, with sof Rice Meringue 117 tard . 128 Rice with Wine . 118 Applp:s and Pears, to be eaten Rice, Apple, and Custard . 118 with Cream and Sugar, and Swiss Bread . 119 with Cake . 129 COCOA- Egg Blanc Mange . . 119 Oranges, Bananas, and Blanc Mange 120 NUT .... . 130 . 130 Prune Meringue . 120 Charlotte Russe . CA KE. Cocoanut Cake . . 131 Spiced Gingerbread *54 Ice Cream Cake . 132 Soft Gingerbread • i54> i55 Chocolate Cake • 133. 134 Molasses Cake • 156 White Mountain Cake 135, 136 Molasses Cup Cake. • i57 Orange Cake, with Icing . 137 Macaroons . . *57 Cream Cakes . 138, 139 Sponge Cake • 158 Medley Cake . . 140 Cream Sponge Cake • 158 Coffee Cake . 141 -M3 Old-Fashioned Sponge Cake 159 Cream Cake • 143 White Sponge Cake • i59 Lemon Cake . 1 44. M5 Boston Ginger-Snaps 159 Cup Cake . • 145 Cookies . 160 Almond Cake . 146 White Cake . . 161 Administration Cake • 147 Doughnuts . . 161-163 Railroad Cake . 148 Marble Cake • 163 Loaf Cake . . . 148 Queen's Cake . . 165, 166 Loaf Plum Cake . 149 Cocoanut Jumbles . 166 Rich Wedding Cake • 150 Cream Pies . 167, 168 Fruit Cake . 151 Brighton Biscuit . 169 Seed Cakes • 152 Washington Pie . 170 Hard Gingerbread 152, 153 Jelly Cake . 171 Sugar Gingerbread . • 153 viii CONTENTS. PIES. Pineapple Pie .... 172 1 Lemon Pies . . . 174- Cocoanut Pie . . 172, 173 1 Mince Meat . . . 177, 176 178 ICE CREAM. Very Rich Vanilla Ice Cream 179 1 Walnut Ice Cream . Vanilla Ice Cream . . . 179 | Lemon Ice Cream . 1 So 180 SAUCES. Pudding Sauce . . 1S1, 182 Wine Sauce for Breaded Chops, or Game . . . 182 Horse-Radish Sauce . . 183 Smooth White Sauce for Boiled Mutton or Beef Mint Sauce .... 183 184 PICKLES. Sliced Cucumber Pickle. . 185 1 Chow-Chow .... Pickles 185 | Relish for Fish and Meats 186 187 SWEET PICKLES. Sweet Pickled Damsons. . 188 1 Sweet Pickle for Pears, Crab Sweet Pickled Peaches 188, 189 Apples, Plums, and Peaches 1 Spiced Currants 189 190 PRESERVES. Quince Marmalade . . . igx 1 Strawberry Preserve Orange Marmalade . . 191 1 Preserved Watermelon 192 192 SWEETS. Chocolate Caramels . . 193 j Vanilla Candy .... Chocolate Creams . . 194 1 Candy 195 195 DELICATE DRINKS. Raspberry Vinegar . . . 196 | Chocolate 196 DELICACIES FOR THE SICK. Beef Toast .... 198 1 Toast Water .... Beef Tea .... 198 Wine Whey .... Oatmeal Gruel . . . 199 | 199 200 Choice Receipts, BREADS, BISCUITS, AND BREAKFAST CAKES. 1. BROWN BREAD. I pint of Indian meal. i pint of rye meal. i pint of sweet milk. I even teaspoonful of soda. I small half-cup of molasses. i teaspoonful of salt. Dissolve the soda in the molasses. Boil 4 hours, in tin pudding-dish. 2. BROWN BREAD. 3 cups of Indian meal. 1 cup of rye meal. 3 cups of sweet milk. 1 cup of sour milk. CHOICE RECEIPTS. J cup of molasses. I dessert-spoonful of soda. I dessert-spoonful of salt. Steam 3 hours. 3. BROWN BREAD. I pint of Indian meal. 1 pint of rye meal. 1 J pints of milk. 1 teaspoonful of soda. 1 teaspoonful of salt, f cup of molasses. Steam 5 hours. 4. BROWN BREAD. 1 quart of milk. 2 cups of Indian meal. 2 cups of rye meal. 1 cup of flour. 1 cup of molasses. \ teaspoonful of soda. A little salt. Steam 4 hours. CHOICE RECEIPTS. 1. CORN CAKE. 2 cups of Indian meal. i cup of flour. i cup of milk. i cup of cream. \ cup of sugar. 3 eggs. Salt. i teaspoonful of soda. 2. CORN CAKE. 3 cups of Indian meal, scalded with \ pint of boiling water. 1 teaspoonful of salt. Butter size of an egg. 3 eggs. 2 cups of milk. i teaspoonful of sugar. Bake in a deep pan f of an hour. 3. CORN CAKE. 2 cups corn meal. 2 cups of flour. IO CHOICE RECEIPTS. 1 \ cups of sugar. § cup of butter. 4 eggs. 2 cups of milk. J teaspoonful of soda. Salt. Beat the eggs thoroughly. Rub butter and sugar to a cream. Dissolve the soda in the milk. Add the eggs to the sugar and butter. Next put in the meal, then flour, then milk with dissolved soda. Bake in a moderate oven. 4. CORN CAKE. 3 eggs, well beaten. 2 cups of white Indian meal. 2 cups of milk, i teaspoonful of cream tartar. \ teaspoonful of soda. Butter size of an egg. J teaspoonful of salt. Cook in a hot oven at first ; then cool it off. 5. CORN CAKE. I quart of milk. i quart of Indian meal. CHOICE RECEIPTS. II 3 eggs. i table-spoonful of butter. A little salt. 6. CORN CAKE. 1 pint of corn meal, i pint of milk. 2 eggs. i table-spoonful of butter. 2 table-spoonfuls of flour. A little salt. Boil the milk, then pour it on the corn meal, flour, and butter. Beat very light. When it is cool add the eggs (well beaten). Bake in a buttered pan. 7. CORN CAKE. 2 cups of Indian meal. (White or yellow.) 2 cups of flour. \ cup of sugar. 2 eggs. Butter size of an egg. 2 teaspoonfuls of baking-powder. Mix with milk. CHOICE RECEIPTS. 8. CORN CAKE. 2 cups of sour milk, i teaspoonful of soda. 2 table-spoonfuls of sugar. 2 table-spoonfuls of flour. i egg- A little salt. Corn meal sufficient to make a thin batter. WHITE MOUNTAIN CORN CAKE. 1 pint of milk. 2 cups of Indian meal. 6 eggs. Scald the milk. Beat the eggs thoroughly. Just as the milk comes to a boil stir in the Indian meal. Take from the fire and add the eggs. Bake immediately, for 20 minutes. This cake must be baked very thin. KENNEBEC DODGERS. (CORN CAKE.) Over a cup of molasses. 3 cups of sour milk. 1 large teaspoonful of soda. CHOICE RECEIPTS. Indian meal sufficient to make a little stiffer than flapjacks. Bake in a shallow pan. When done, it should be just thick enough to split. Split when hot, butter, and serve at once. 1. INDIAN MUFFINS. I \ pints of Indian meal, sifted. A handful of flour. Small piece of butter. i quart of milk. 4 eggs. Very small teaspoonful of salt. Put the milk into a saucepan ; add the butter. Set saucepan on the fire ; let it remain there until the butter is very soft, not until it melts. Remove from the fire. Stir well until all is mixed. Set away to cool. Beat the eggs very light. When the milk is cold, stir them into it, alter- nately with the meal, a little at a time of each. Beat the whole very hard. Bake in tins or cups, in a hot oven. 2. INDIAN MUFFINS. 2 eggs. 2 table-spoonfuls of white sugar. 3 cups of flour. 2 teaspoonfuls of yeast-powder. 14 CHOICE RECEIPTS. I heaping table-spoonful of Indian meal. I cup of milk. i table-spoonful of melted butter. A little salt. Sift the yeast-powder through the flour. Beat sugar and eggs together. When all the ingredients are well mixed, bake in hot iron roll-pans, well buttered. Bake 15 minutes. This receipt will make 1 dozen muffins. 3. INDIAN MUFFINS. 2J cups of Indian meal. 1 pint of milk. 3 eggs. 2 J teaspoonfuls of yeast-powder. 3 teaspoonfuls of sugar. A little salt. 1. RICE MUFFINS. \ teacup of boiled rice. \ lb. of butter. \ cup of sugar. 1 quart of milk. \ cup of yeast. CHOICE RECEIPTS. 15 I teaspoonful of salt. Add flour sufficient to make a thin batter. Mix the ingredients (except the flour) very thoroughly ; then stir in the flour. Let this rise overnight. In the morning bake in muffin-rings. 2. RICE MUFFINS. J cup of boiled rice. (Boiled soft and dry.) 2 table-spoonfuls of sugar. Butter size of an egg. 1 pint of milk. 1 cup of yeast. 2 quarts of flour. Salt. Set the batter to rise at night. If, in the morning, it is found to be acid add a little soda. Bake in little pans, or muffin-rings. 1. MUFFINS. I J cups of milk. T pcrcr Butter size of half an egg. J teaspoonful of soda. CHOICE RECEIPTS. i teaspoonful of cream tartar. Add flour sufficient to make this thick as cake. This receipt is very nice with 3 cups of whortleberries and twice the quantity of milk added. 2. MUFFINS. I pint of milk. \ cup of yeast. A very little salt. Stir in flour sufficient to make a batter. Cook in rings over the fire. 1. RYE MUFFINS. 8 cups of flour. 4 cups of warm water. 1 cup of yeast. 2 cups of rye meal. 6 table-spoonfuls of molasses. Salt. Set to rise overnight. Cook in rings. 2. RYE MUFFINS. 2 cups of rye meal. 1 cup of flour. CHOICE RECEIPTS. \J \ cup of molasses. \ cup of yeast. Salt. Water to make this about as thick as soft gingerbread. Set to rise at night. In the morning dissolve \ teaspoon- ful of soda in a little water. Stir it in, and put the cakes in small pans or muffin-rings. Let them stand 15 or 20 minutes before baking. RYE DROP-CAKES. 4 table-spoonfuls of rye meal. 4 table-spoonfuls of flour. 2 eggs. \ pint of milk. \ teaspoonful of salt. Beat well together. Bake f of an hour. RYE BISCUIT. 2 cups of rye meal. 2 cups of sour milk. 1 \ cups of flour. \ cup of molasses. i8 CHOICE RECEIPTS. Salt. I teaspoonful of soda. 1. WHORTLEBERRY CAKE. I cup of butter. 3 cups of sugar. 4 eggs, well beaten. i cup of sour milk. I teaspoonful of soda. 5 cups of flour. i heaping quart of berries. 2. WHORTLEBERRY CAKE. I pint of milk. i cup of sugar. 2 eggs, well beaten. \ cup of melted, butter. . I teaspoonful of cream tartar. \ teaspoonful of soda. i quart of berries rolled in flour. Add flour sufficient to make a thin batter. Bake in a quick oven. CHOICE RECEIPTS. 19 GRAHAM BISCUIT. J pint of Graham flour. \ pint of white flour. \ cup of white sugar. 1 cup of sweet milk. 1 table-spoonful of butter. \ cup of yeast. Salt. Set to rise overnight. In the morning add \ teaspoon- ful of soda. Roll out, and cut like white biscuit. GRAHAM GEMS. 2 eggs, well beaten. 2 cups of milk. 2 cups of Graham flour. 1 table-spoonful of sugar. Salt. Heat iron-clad very hot, butter it well, add mixture, and cook in a quick oven. HOMINY CAKE. I full cup of boiled hominy. § pint of sweet milk. 20 CHOICE RECEIPTS. I egg, beaten a little, i^ light cups of flour. Salt. Add milk to the heaten egg, then put in the hominy and salt. Mix well, to avoid lumps. Add flour, but do not stir much after the flour is added. Butter a shallow pan, pour in the mixture, and bake in a quick oven. Serve very hot, and in the pan in which it is baked. SOUR MILK CAKES. I pint of sour milk. I pint of flour. * Butter size of a small egg. I table-spoonful of sugar. 1 salt-spoonful of salt. J teaspoonful of soda. Bake in hot and well-buttered iron-clads. 1. BREAKFAST CAKES. 2 cups of Indian meal. 1 cup of rye meal. 2 cups of milk. § cup of molasses. I teaspoonful of soda. CHOICE RECEIPTS. 21 2. BREAKFAST CAKES. 2 eggs, well beaten. 2 cups of milk. 2 cups of flour. i table-spoonful of sugar. Salt. Heat iron-clad very hot, butter it well, pour in the mixture. Bake in a quick oven. BREAKFAST RUSK. 4 cups of flour. J cup of white sugar. 2 cups of milk. 2 eggs. 2 teaspoonfuls of melted butter. 2 small teaspoonfuls of cream tartar. i small teaspoonful of soda. Bake in a long pan in a quick oven. Cut as you would cut sponge-cake. SALLY LUNN. 3 eggs. i cup of fine sugar. 22 CHOICE RECEIPTS. 1 cup of milk. Butter size of an egg (or § of a cup). 3 cups of sifted flour. 2 teaspoonfuls of cream tartar. i teaspoonful of soda. Mix the cream tartar in the flour. Dissolve the soda in the milk. LAPLANDERS. I quart of milk. 1 quart of flour. 4 eggs. 2 table-spoonfuls of melted butter. I teaspoonful of salt. Heat iron-clads, then butter them. Put in the mix- ture, and bake in a quick oven. DROP CAKES. I pint of milk. I egg, well beaten. 2\ cups of flour. Salt. Heat iron-clads, then butter them well, and pour in the mixture. Bake in a hot oven. CHOICE RECEIPTS. 23 TEA RTJSKS. 2 cups of raised dough. 1 \ cups of sugar. 1 J cups of milk. Let stand until light, then work in sufficient flour to knead it. Add \ cup of butter. 1 egg- J teaspoonful of soda (dissolved in a little cold water). Roll, and cut out. Bake 25 minutes. TEA CAKE. 2 cups of sugar. 3 eggs. 1 cup of milk. Small piece of butter. 2 small teaspoonfuls cream tartar. 1 small teaspoonful of soda. 12 table-spoonfuls of flour. 24 CHOICE RECEIPTS. PLAIN TEA CAKE. 2 cups of milk. 2 eggs. Butter, size of an egg. i table-spoonful of white sugar. 2^ cups of flour. 2 small teaspoonfuls of cream tartar. i small teaspoonful of soda. Bake in cups. TEA ROLLS. 2 quarts of flour. i table-spoonful of butter. 3 table-spoonfuls of sugar. J cup of yeast. Salt. Mix thoroughly with i pint of scalded milk, when it is almost cold. This will seem very hard, but when raised will mould easily. Mix at night, and next morning mould. Roll out, and cut with a cake-cutter. Place a small piece of butter on one edge of each roll. Fold the other edge upon it. Let the rolls stand until raised again, then bake. CHOICE RECEIPTS. 2$ SPANISH BUNNS. I pound of flour. h pound of sugar. \ pound of butter. 3 eggs. i cup of fresh yeast. A little mace. Milk sufficient to make this the consistency of pound-cake. Beat the eggs until they are very light. Rub the butter and sugar together, then add the eggs, mace, yeast, milk, and, lastly, stir in the flour. Mould, and put the bunns into the pan in which they are to be baked. Set the pan in a warm place. When the bunns are light, bake like loaf-bread. ROMAN BREAD. To eat with, coffee or with wine. A small quantity of raised dough. i table-spoonful of butter chopped fine in it. Sprinkle the board with corn meal. Roll the dough as thin as possible on it. Sprinkle corn meal over the top of the dough. Cut out in fancy designs. Bake very brown. To be eaten cold. 26 CHOICE RECEIPTS. RAISED BREAD. 5 quarts of flour. i large table-spoonful of butter mixed in the flour. I large table-spoonful of sugar put in the middle of the pan. I small table-spoonful of salt. About I quart of quite warm water. § cup of fresh yeast. Mix thoroughly, kneading it with the hands, and cutting it with a knife. Set it to rise overnight. In the morning let it rise a second time in buttered pans. Bake in a mod- erate oven, about i^ hours. Yeast for this bread. 4 peeled potatoes boiled in I quart of water. 2 table-spoonfuls of flour. | cup of sugar. I pint of boiling water. Mash and strain the potatoes. Pour the water in which they were boiled over them. Add flour and sugar, then the boiling water. When this mixture is almost cold, put in a gill of yeast. Let this rise until it foams well, then stir. When it rises again, put it into a jug. Keep in a cool place. CHOICE RECEIPTS. 2J RAISED BREAD. f cup of corn meal. 7 cups of flour. Butter size of half* an egg. 2 small teaspoonfuls of salt. f cup of yeast. I pint of boiling water. Put corn meal, butter, and salt together. On these pour the boiling water. When this becomes lukewarm, add yeast and flour. Make overnight, for breakfast the next morning. GRAHAM BREAD. i teacup of white flour. I pint of warm water. i cup of yeast. i table-spoonful of Indian meal, scalded. i table-spoonful of molasses. I teaspoonful of salt. As much Graham flour as can be stirred into this mixture with a spoon. Make overnight, and bake in the morning. 28 CHOICE RECEIPTS. SUPERIOR YEAST. Pare, boil, and mash 12 potatoes. Then stir in 1 cup of white sugar. 1 quart of boiling water. When cold, add 1 quart of cold water. \ pint of fresh yeast. Keep in a warm place 12 hours, or until it is thoroughly raised, when it will be ready for use. Shake well before using. BISCUIT. I pint of milk. 1 cup of yeast. \ pound of butter and lard, mixed. 1 egg- 1 teaspoonful of salt. 1 teaspoonful of sugar. Flour sufficient to make a rather stiff batter. In the evening scald the milk. When it is cold, add the yeast, and stir. Put in the flour, and set away to rise. In the morning add butter and lard. Mix them thoroughly in the sponge, then add egg, salt, and sugar. Let this rise until it is very light. Mould the biscuit without much flour, and flat them down in the pan. CHOICE RECEIPTS. 29 BRAN BISCUIT. 5 cups of flour. 1 cup of bran. 1 pint of milk and water ; a little more milk than water, the water not very cold. \ cup of yeast. 1 small teaspoonful of salt. \ teaspoonful of soda. Set this to rise overnight. In the morning heat iron- clads very hot, then butter them well. Pour in the mix- ture, and bake in a quick oven. When these biscuit are cold, they are very nice cut open, and covered with boiling milk. To be eaten with butter. 30 CHOICE RECEIPTS. PANCAKES, GRIDDLE CAKES, AND FRITTERS. RYE PANCAKES. \\ cups of rye meal. \ cup of Indian meal. \ cup of flour. 2 small eggs. I table-spoonful of molasses. \\ cups of milk. \ teaspoonful of soda. \ teaspoonful of cream tartar. Salt. Drop from a spoon into hot lard. These cakes are in- tended for breakfast, to be eaten with syrup. BREAD PANCAKES. Raised dough, just ready for baking. Cut it in strips or in fancy designs, and drop them in hot lard. When they are a handsome brown, drain them well, and send them to the breakfast-table very hot. To be eaten with syrup. CHOICE RECEIPTS. 3 I BUTTERMILK GRIDDLE CAKES. I cup of buttermilk. Small \ teaspoonful of soda allowed to the butter- milk. Salt. Sufficient flour to make a thin batter. (Dissolve the soda in a very little boiling water.) 1. BUCKWHEAT CAKES. I pint of buckwheat. 1 pint of water. § cup of yeast. Small teaspoonful of salt. 1 table-spoonful of molasses. \ teaspoonful of dry soda. Mix buckwheat and water. (In winter the water should be a little warm.) Then add yeast. Set away to rise overnight. In the morning add salt, molasses, and soda. (Beat the dry soda slowly into the batter.) If the yeast is not fresh and bright, a cupful must be used. 2. BUCKWHEAT CAKES. I quart of buckwheat. 1 table-spoonful of yeast. 32 CHOICE RECEIPTS. Salt. Cold water. Put the salt in the yeast. Pour the yeast on the buck- wheat. Add sufficient cold water to make this a thin batter. Let it rise well overnight, and bake on a griddle in the morning. 3. BUCKWHEAT CAKES. 1 table-spoonful of Indian meal, scalded. i pint of cold water. 2 common-sized cups of buckwheat flour. I small cup of yeast. i table-spoonful of molasses. \ teaspoonful of soda. Salt. To the water add the molasses. Pour this on the hot meal. Then stir in the buckwheat. Next add yeast. Let this rise overnight. In the morning, just before cooking, put in the soda and salt. SQUASH FRITTERS. 1 cup of squash (boiled and mashed), i egg. 2 cups of milk (or buttermilk). About \ teaspoonful of soda. Flour to make stiff enough to cook on a griddle. CHOICE RECEIPTS. BICE FEITTEES. I cup of boiled rice. I cup of flour. i cup of milk. 3 eggs. Butter size of an egg. Beat the eggs very light. 33 34 CHOICE RECEIPTS. OMELETS. 1. OMELET. 6 eggs. I cup of milk. Butter size of an egg. i table-spoonful of flour. Salt. Pepper. Separate the whites and yolks of the eggs. Beat them thoroughly, as for sponge-cake. To the beaten yolks add the butter. To the flour put enough of the milk to make a paste, then mix it with the remainder of the milk. Add salt and pepper, and pour into the yolks. Put all into the omelet-pan, set it on the fire, and when the butter has melted, add beaten whites of the eggs, and stir until the mixture sets. Then put the pan in the oven for about 2 minutes. Double up the omelet, and serve it on a hot dish. 2. OMELET. 6 or 8 eggs. Salt. Pepper. CHOICE RECEIPTS. 35 Separate yolks and whites of the eggs. Beat both very light. Put a little salt and pepper in the yolks. Then mix all together. Set the omelet-pan on the fire. Melt a small piece of butter in it, and pour in one half of this mixture (which is enough for 1 omelet). Do not brown too much. When ready to dish, fold one half over the other, and serve on a hot dish. This can be seasoned with finely chopped boiled ham, chopped parsley, or with grated cheese. 3. OMELET. 4 eggs. 3 table-spoonfuls of cream. Salt. Pepper. Beat yolks and whites separately. Add cream, salt, and pepper. Butter omelet-pan, and pour this in. Do not turn it in the pan, but when it is dished. BAKED OMELET. 6 eggs. 1 pint of milk. 1 dessert-spoonful of butter. 1 table-spoonful of flour. I teaspoonful of salt. Beat the eggs thoroughly. Smooth flour in a little cold 36 CHOICE RECEIPTS. milk. Scald the pint of milk. When it cools a little, add the remainder of the milk, in which is the flour. Then add eggs, butter, and salt. Stir the mixture well, put it into a buttered dish, in which it is to be served, and bake for about 15 minutes. CHOICE RECEIPTS. 37 MISCELLANEOUS. BREAKFAST-DISH OF POTATOES. 8 or 10 cold boiled potatoes. 1 J table-spoonfuls of butter. \ pint sweet milk. Chopped parsley. 1 teaspoonful of flour. Yolk of 1 egg. Cut the potatoes in slices. Beat the yolk of the egg. Smooth the flour in a little cold water. Put the butter into a saucepan. When the butter has melted, add the flour and water. Stir well. Add milk, and stir continu- ally. Do not let it scorch. Add chopped parsley, pepper, and salt. Let all come to a boil, then add the beaten yolk of the egg. Stir until this mixture thickens to a very rich cream. Then put in the potatoes. When they are heated through, put into a heated covered dish, and serve imme- diately. WHOLE WHEAT. I pint of whole wheat. 1 teaspoonful of soda. Salt. 38 CHOICE RECEIPTS. Pick and wash the wheat. Put it in a steamer, with cold water sufficient to cover it well. Add soda. Boil until soft, then drain, and put it in cold water, rubbing it well with the hands. Wash it again in cold water. Then place it on the stove where it will get hot slowly. Salt to taste. Let it boil until it is very tender. To be SHIRRED EGGS ON TOAST. Buttered toast i egg to each slice. Butter. Pepper. Salt. Drop whole eggs into a dish. Set it in the oven. Let it remain there until the whites of the eggs are set. The moment the dish is taken from the oven break the eggs with a fork, add pepper, salt, and butter to taste. Then spread it on hot and crisp toasted bread, well buttered. Eggs prepared in this way are equally nice on Graham, brown, or flour bread, toasted. FRIZZLED BEEF ON BLAZER. Dried beef. 2 eggs. Small piece of butter. CHOICE RECEIPTS. 39 Pepper. Salt. Have ready some dried beef, cut in thinnest slices, and parboiled for a moment. Drain, and send to the table. Drop into the blazer a small piece of butter, and break the eggs upon it. Stir well. Add pepper and salt. Then put in the beef, and stir until the egg is well cooked. OYSTER TOAST. Dry toast. Oysters. Butter. Pepper.- Salt. Toast and butter the bread. Boil the liquor of the oys- ters first ; then drop the oysters into the liquor and heat them through. Do not let them boil. When taken from the fire, add a little butter and pepper. Pour, while hot, on the toast, and serve. 1. WELSH RAREBIT. \ pound of fresh cheese. (Solid piece, size of a teacup.) I large cup of sweet* milk. A small piece of butter. 4