LIBRARY OF CONGRESS. ^^3 Shelf ....ES-2>'i UNITED STATES OF AMERIOA. a/ &! 10 Cents w lO Cents EVERYDAY c;oof\ B00i\. FOR HOUSEKEEPERS ■" "|,, EVERYWHERE. THE H/^)\(D-BoOl^ llBI^/^FjY. No. I— WOMEN'S SECRETS; or, How TO BE Beautiful. No. 2— MILL'S UNIVERSAL LETTER- WRITER No. 3— HERRMANN'S BLACK ART No. 4— SELECT RECITATIONS AND READINGS. No. 5— ZOLA'S FORTUNE-TELLER. No. 6— BOOK OF KNOWLEDGE. No. 7— ZOLA'S DREAM BOOK. . No. 8— HOYLE'S GAMES. No. 9— HERRMANN'S TRICKS WITH CARDS «-^'^&^- 25 25 25 25 25 25 25 25 25 These popular books are large type editions, well printed, well bound, and in liandsome covers. For sale by all Booksellers and Newsdealers; or sent, postage free, on receipt of price, by the pub- lishers, STREET & SMITH, 25. 27, 20 and 31 ltOi« Street, New YoidU S;. €^ &m MANUAL LIBRARY.-No. 21. ISSUED SEMI-MONTHLY. Subscription Pkice, $2.40 Peb Year. FEBBTJARY 1, 1891. Copyrighted, 1891, &i/ Street & Smith. Entered at the Post-Offl.ee, New York, as Second-Class Matter. / / EVERYDAY COOK BOOK. y 'X-'-' ""'-'■ f i^lO V'ii NEW YORK: , STREET & SMITH, Publishers, 31 Rose Street. oo ■t- ,,\ CONTENTS. PAGE SOUPS :- Plain Veal— Mock Turtle— Beef— Chicken or Turkey — Oyster— Pea— Portable — Maccaroni— Gravy — Ox- Tail — Venison— A Cheap — Mutton — Lamb— Es- pagnole — Vegetable — Tomato — Clam — Kice — Onion 5-10 CHOWDERS :— Codfish— Clam 11 FISH:- Codfish, Boiled— Cod, Scalloped— Tail of a Cod- Baked Cod— Codfish Pie— Salt Cod— Curried Cod- Crimped Cod— Stewed Cod — Fresh Herrings, Baked — Fresh Herrings, Boiled— Fresh Herrings, Broiled — Fresh Herrings, Fried — To Pot Herrings— Lob- ster Curried— Lobster btewed — Lobster Butter— To Roast Lobsters— To Boil Mackerel— To Bake Mack- erel — To Broil Mackerel— To Fry Mackerel— Roast Oysters— An Oyster Pie, with Sweetbreads— Stewed Oysters — Scalloped Oysters — Oyster Fritters— To Bake Pike— To Boil Pike— To Broil Shad- To Fry Shad— To Bake a Shad, Rock-Fish, .r Bass -To Dress Crabs— Baked Crabs — Eels Bread-Crumbed — Fried Eels— Boiled Eels— Eels Stewed -Halibut. Stewed— Halibut CoUoped— To Boil Halibut— To Boil Salmon — Salmon Broiled — Dried Salmon Broiled— Salmon Roasted — Stewed Salmon— Sal- mon Potted— To Pickle Salmon — Quenelles— Trout —Trout Stewed— To Boil Perch— Crab Salad 11-25 MEATS :— Roasting— To Roast Beef — To Cook the Inside of the Sirloin— Fillet of Beef, Roasted — Rump Steak, Stewed — Rump Steak, Broiled — Beef Steaks, Broiled — Beef Kidneys, Stewed — Beef Heart, Roasted— Brisket of Beef, Stewed— Rump of Beef — Beef and Sauer Kraut — A Beef Stew — Beef, Hashed — Bubble and Squeak — Beef Sausages — Tripe— Veal, the Fillet— Fillet of Veal, Boiled- Neck of Veal— Veal Cutlets— Gallantine Veal— Emincees — Breast of Veal, Boiled— Breast of Veal, Ragout— Shoulder of Veal — Shoulder of Veal, Boned and Stewed — Loin of Veal— I^oin of Veal, Boiled— Calfs Feet— Calf's Heart— Calf's Kidney— Calfg Head for Grill— Calf's Head, Baked— Calf's Brains — Calf's Liver — Veal, Curried — Haunch of Mutton —Saddle of Mutton— Leg of Mutton, Roasted— Leg of Mutton, Boiled— Mutton Kidneys, Broiled— iv CONTENTS. PAGE Forequarter of Lamb — Mutton Steaks — Mutton Chops, Broiled— Fillet of Mutton— Haricot Mutton — Hash Mutton — Irish Stew — To Make a Scotch Haggis— Shoulder of Mutton — Loin of Mutton, Stewed— Breast of Mutton — To Stew a Brisket of Lamb — Sweetbreads — Sheep or Lamb's Trotters — To Roast a Leg of Lamb— To Boil a Leg of Lamb — To Roast a Sucking Pig— A Leg of Pork, Roasted —A Leg of Pork, Boiled— Spare Rib— Boiled Pork — Pig's Cheek— Pork Chops or Steaks— Pig's Head, Baked — Pig's Head, Boiled — To Bake a Ham — Ham Rashers or Slices — To Broil Bacon — Bacon and Cab- bage — Bacon and Eggs — Bacon, Toast — Turkey, Roast— Turkey, Boiled — Turkey, Hashed— Turkey Legs, Broiled — To Roast a Goose— To Roast Ducks — To Boil Ducks — Stewed Duck — Wild Ducks, or Teal— Roast Fowl— Boiled Fowl— Broiled Fowl- Made Dishes of Poultry — An Indian Pilau— Chick- ens, Boiled— Chickens, Pulled — Pigeons, Roasted — Pigeons, Broiled— Pigeons, Stewed — To Pot Pigeons — ^Wood Pigeons— Venison, the Haunch — Hashed Venison— Partridges— Partridges, Broiled— Stuffing for a Hare— Plovers— Woodcocks and Snipes— Rab- bits— Boiled Rabbits— Rabbit with Onions 25-51 VEGETABLES. SALADS, ETC. :— Chartreuse of Vegetables — Asparagus — French Beans— French Beans, Salad - fc^tewed Beans — Beans, Boiled— Windsor Beans— Haricot Beans- Beet Roots — Cabbages — Cabbage, Red — Cauli- floiver, to Boil— Gr«en Peas— How to Cook Pota- toes—To Boil New Potatoes— Roasted Potatoes- Fried Potatoes —Spinach — Lettuce and Endives. . .51-56 PASTRY, TARTS, ETC.:- Puff Paste —Beefsteak Pie— Cold Veal or Chicken Pie — Egg Mince Pie — Lemon Mince Pie — Mince Pie Without Meat— Mutton Pie— Pork Pie— Squab Pie — Yorkshire Pudding — Apple Damplings — Apple Tart— Raspberry Tart —Strawberry Tart — Oyster Patties— Meat Patties— Rice Pancakes— Apple Frit- ters—Indian Corn Cakes — Sponge Cake— A Light Cake— Composition Cake Indian Griddle Cake — Common Plum Cake— Pound Cake— Tea Cakes — Breakfast Butter Cakes— Buckwheat Cakes— Plain Indian Cakes— Butter Cakes for Tea— Cream Cakes — Rolls— Cup Cake— Tea Cake— Indian Cake— Loaf Cake — Common Ginger-Bread — Arrow-Root Cus- tards 56-64 EVERYDAY COOK BOOK. SOUPS. Plain Veal Soup.— Take a leg of veal and boil it with a cup two-thirds full of rice, and a pound and a half of pork; season it with salt, j^epper, and sweet herbs, if you like. A little celery boiled in it gives the soup a line flavor. The veal should be taken up before the soup is seasoned. Just before the soup is taken up, put in a couple of slices of toast, cut into small pieces. Mock Tuktle Soup. — Boil a calf's head until perfectly teuder ; then take it out, strain the liquor, and set it away until the next day; then skim off the fat, cut up the meat, together with the lio^hts, and put it into the liquor; put it on the fire, and season it with salt, pepper, cloves, and mace; stew it gently for half an hour. Just before you take it up, add half a pint of white wine. For the balls, chop lean veal fine, with a little salt pork; add the brains, and season it with salt, pep- per, cloves, mace, and sweet herbs; make it up into balls about the size of half an egg; boil part ill the soup, and fry the remainder, and put them in a dish by themselves. 6 EVERYDAY COOK BOOK. Beef Soup. — Boil a shank of beef four or five hours in water enough to cover it. Half an hour before the soup is put on the table, take up the meat, thicken the soup with scorched flour mixed with cold water; season it with salt, pepper, cloves, and mace. A little walnut or tomato cat- sup improves it. Make force meat balls of part of the beef and pork, season tliem with mace, cloves, pepper, and salt, and boil them in the soup fifteen minutes. Chicken- or Turkey Soup.— The liquor that a chicken or turkey is boiled in makes a good soup. Put in half a teacupful of rice, when the liquor boils, or slice up a few potatoes and put in. Season it with salt, pepper, sweet herbs, and a little celery. Toast bread or crackers, and put them in the soup when you take it up. Oyster Soup. — Separate the oysters from the liquor; to eacli quart of the liquor put a pint of milk or water; set it on the fire with the oysters. Mix a heaping tablespoonful of flour with a little water, and stir it into the liquor as soon as it boils. Season it with salt, pepper, and a little vinegar. Put in a small lump of butter, and turn it as soon as it boils up again on to buttered toast; cut into small pieces. Pea Soup. — If you make your soup of dry peas, soak them over night in a warm place, using a quart of water to each quart of the peas. Etirly the next morning: boil them an hour. Boil with them a teaspoonful of saleratus, eight or ten minutes, then take them out of the water they were soaking in, put them into fresh water, with a pound of salt pork, and boil it till the peas are soft, which will be in the course of three or four hours. Green peas for soup req^uire no soaking. EVERYDAY COOK BOOK. 7 and boiling only long enough to have the pork get thoroughly cooked, which will be iu the course of an hour. Portable Soup. — Take beef or veal soup, and let it get perfectly cold, then skim off every particle of the grease. Set it on the fire, and let it boil till of a thick, glutinous consistence. Care should be taken that it does not burn. Season it higiily with salt, pepper, cloves, and mace — add a little wine or brandy, and then turn it on to earthern platters. It should not be more than a quarter of an inch in thicuness. Let it remain until cold, then cut it in pieces three inches square; set tliem in the sun to dry, turning them fre- quently. When perfectly dry, put them in an earthern or tin vessel, having a layer of white paper between each layer. These, if the direc- tions are strictly attended to, will keep good a long time. Whenever you wish to make a soup of them, nothing more is necessary than to put a quart of water to one of the cakes and heat it very hot. Macaroni Soup. — Take a given weight of macaroni, in proportion to the quantity of soup required (say one pound), and boil it in a quart of beef or other soup, until it is tender, then take out one half and keep the other boiling until it is reduced to a pulp. Add sufficient soup until the whole, with half a pint of cream, boiling, makes five pints; grate eight ounces of Parmesan cheese, and add the half of the nnicaroni which had been only boiled tender, warm it without boiling, and serve with toast. Gravy Soup. — Take a leg of beef, well wash and soak it, break the bone, put it into a saucepan with a gallon of watery a large bunch of swe^t 8 EVERYDAY COOK BOOK. herbs, two large onions sliced and fried to a nice brown, taking great care they are not burnt, two blades of mace, three cloves, twenty berries of allspice, and forty of black pepper, and stew till the soup is as rich as you wish it to be, then take out the meat; when it is cold, take off the fat, heat the soup, with vermicelli, and the nicest part of a head of celery boiled and cut to pieces, cayenne, and a little salt; carrot may be added, with turnip cut up into small pieces, and boiled with spinach and endive, or the herbs without the vermicelli, or vermicelli only; add also a large spoonful of soy, and one of mushroom catsup. A French roll should be made hot and put into the soup. Ox-Tail Soup. — Same as gravy soup, adding about three ox-tails, separated at the joints; when the meat upon them is tender, it is done; they must not be over-stewed ; add a spoonful of catsup, and send to table with pieces of the tail in the Boup. Venison Soup.— Take four pounds of freshly killed venison cut off from the bones, and one pound of ham in small slices. Add an onion minced, and black pepper to your taste. Put only as much water as will cover it, and stew it gently for an hour, keeping the pot closely covered. Skim it well, and pour in a quart of boiling water. Add a head of celery cut small, and three blades of mace. Boil it gently two hours and a half; then put in quarter of a pound of butter, cut small and rolled in flour, and half -pint of Port or Madeira. Let it boil quarter of an hour longer, and send it to the table with the meat in it. A Cheap Soup. — A pound or a pound and a half of lean beef, cut up into small pieces, six quarts of water; stew in three large onions, with EVERYDAY COOK BOOK. 9 double the quantity of turnips; put in thyme, parsley, pepper, and salt, half a pound of rice, a pound of potatoes peeled and cut in quarters, and a handful of oatmeal. Stew from three to four hours, not less. Mutton Soup. — Cut a neck of mutton into four pieces, and put it aside, then take a slice of the gammon of bacon and put it into a saucepan with a quart of peas and enough water to boil them; let the peas boil to a pulp, then strain them through a cloth, and put them aside; add enough water to that in which is the bacon to boil the mutton; slice three turnips, as many carrots, and boil for an hour slowly, adding sweet herbs, onions, cabbage, and lettuce chopped small; then stew a quarter of an hour longer, sufficient to cook the mutton, then take it out, and take some fresh green peas, add them with some chopped parsley and the peas first boiled to the soup, put in a lump of butter rolled in flour, and stew till the green peas are done. Lamb Soup. — May be cooked as mutton, save that beef may be substituted for the bacon. EsPAGNOLE. — Take fourteen pounds of the leg or shoulder of veal and an old fowl, chop the veal into pieces, and put the whole into a saucepan, with two carrots, two onions, a pound of ham, a few peppercorns, a small quantity of spice, and a clove of garlic; let this stew over the fire, shaking it frequently, till it becomes of a brown color, then add hot water to come four inches above the meat, set it by the stove to boil gently, skim- ming when the meat comes from the bones, strain it through a silk sieve, and set it by for use. Vegetable Soup. — Collect whatever vegetables are in season, take equal quantities, turnips, 10 E^'ERYDAY COOK BOOK. carrots, parsley, celery, leeks, six tomatoes, half cup of rice, tinee pounds soup meat (l)eef), one marrow bone, uml tlii-ee quarts water. Boil meat tlin.'e hours, vegetables two hours. Tomato Soup. — Take two pounds of soup beef, and boil in two quarts of water two hours; then add one can or one quart of tomatoes, and boil one hour longer. Just before tlie soup is done, add oue-haif teaspoonful of baking soda. Put in one quart of milk, and remove from fire soon as milk boils up. Clam Soup. — Take twenty-five hard-shell clams, removed from shells. Be careful, in opening the clams, to preserve all the liquor. Place chims and liquor in two quarts of water. Boil one-half hour. Slice three potatoes thin, cut fine a little sprig of parsley. Add parsley and potatoes to the soup, and boil until potatoes are cooked. Beat one egg, add one-quarter teaspoonful of baking powder, two tablespoonfuls water, and enough flour to make soft dough. Drop dough in small spoonfuls into soup while boiling, about fifteen minutes be* fore the whole is done. Season with salt and pepper. Rice Soup. — Soak four ounces of fine rice in cold water for an hour, then boil it; add three quarts of gravy, a pinch of cayenne, a little salt, and boil five minutes. Onion Soup. — In two quarts of weak mutton broth slice two turnips and as many carrots; then strain it. Fry six onions cut in slices; when nicely browned add them to the broth; simmer three hours, skim, and serve. EVEBYDAY COOK BOOK. U CHOWDERS. Codfish Chowder. — Fry some slices cut from the fat part of pork, ir a deep stewpan, mix sliced onions with a variety of sweet herbs, and lay them on tiie pork; bone and cut a fresh cod into thick slices, and place tliem on the pork, then put a layer of siiees of pork, on that a layer of hard bis- cuit or crackers, then alternately, the pork, fish, and cnickers, with the onions and herbs scattered through them, till the pan is nearly full; season with pepper and salt; put in about two quarts of water, cover the stewpan close, and let it stand with fire above and below it four hours; then skim it well and serve it. Clam Chower. — Take half a pound of fat salt pork cut in slices, ciiop fine, and place in a large iron saucepan, without watt^r; fry tlie pork brown, then add fifty hard-shell clams, choj^ped fine; also the liquor from the clams, four quarts of \Vater, six large onions, six large potatoes, one quart of tomatoes, all chopped fine. Boil four or five hours. Add one half pound pilot biscuit, broken, and sejison with thyme, pepper, and salt about half an hour before done. FISH. Cod Fish, Boiled, — A small fish should be selected. Tie up the head and shoulders well, ))lace it in the kettle wir|i enough cold water to completely CDver it; cast in a hanoful of salt. The fish, if a small cue, will be cooited in twenty 12 EVERYDAY COOK ^OOK. minutes after it has boiled; if large, it will take half an hour. When done enough, drain it clear of the scum, and remove the string; send it to table garnished with the liver, the smelt, and the roe of the fish, scraped horse-radish, lemon sliced, and sprigs of parsley. Cod Scalloped. — Take enough cold dressed cod to nearly fill all the shells you purpose using, pound it, beat up the yolk of an egg and pour over it, add a few shrimps skinned, salt, pepper, and a little butter; do not quite fill the shells, strew over them fine bread crumbs, and drop butter in a liquid state over them. Brown them before the fire in a Dutch oven. Tail of a Cod. — Boil as previously directed, and when sufficiently done, divide it into moderate sized pieceS; and in a light batter fry them brown. Send up crisped parsley with it as a garnish. Baked Cod. — Cut a large fine piece out of the middle of the fish, ;ind skin it carefully; stuff it with a stuffing composed of the yolks of two eggs boiled hard, thfe roe half-boiled, bread crumbs, grated lemon-peel, butter^ pepper, and salt to taste. Blind it with the undressed white of an egg, and sew in the stuffing with white thread, bake it in a Dutch oven before the fire, turn it frequently, and baste it with butter; serve with shrimp sance, plain butter, or oyster sauce. A tin baking-dish is preferable to any other for cooking this fish. CoD-FiSH Pie. — Take a piece from the middle of a good sized fish, salt it well all night, then wash it, and sesisonwith salt. pep[)er, and a few grains of nutmeg, a little chopped parsley and some oysters, put all in your dish, with pieces of butter on the fish; add a cu]) of good second white EVERYDAY COOK BOOK. 13 Btock and cream; cover it with a good crust, add- ing a little lemon juice in the gravy. Salt Cod.— Soak the fish for eight hours in clean cold water (not spring water), let the water have enough vinegar in it to impregnate it with a slight flavor and no more after soaking the above time, take it out and let it drain three or four hours, then put in soak again for four hours; when this has been done, place it in a fish-kettle with plenty of cold soft water, let it come to a boil very slowly, place it on the side of the fire, and it will cook gradually until enough. Serve with parsnips and egg sauce. Curried Cod. — Cut some handsome steaks of cod, slice a number of onions, and fry both a good brown color, stew the fish in white gravy, add a large teaspoonful of curry powder, a third that quantity of cayenne pepper, thicken with three spoonfuls of cream, a little butter, a pinch of salt, and a little flour. Crimped Cod. — Cut the cod in slices, and lay it for about three hours in spring water salted, adding one wine-glassful of vinegar; make a fish kettle three parts full of spring water, in which a large handful of salt has been thrown, let it boil quickly, put in the cod, and keep it boiling for ten minutes; take up the slices of fish, garnish with sprigs of parsley, sliced lemon, and horse-radish scraped into curls; serve with shrimp and oyster sauce. Stewed Cod.— Cut some of the finest pieces from the thickest part of the fish, place them in a stewpan with a lump of butter the size of a wal- nut, or larger, three or four blades of mace, bread crumbs, pepper, salt, a small bunch of sweet herbs, and some oysters, with a little of their own 14 EVERYDAY COOK BOOK. liquor. "When nearly done, add a large wine-glass of sherry, and stew £,ently until enough. Fresh Herrings Baked. — Wash the herrings in clear spring water, and when they are thor- oughly clean, drain them, and then, without wiping them, lay them in a dish or baking-pan; pepper and salt them, chop finely two or three onions, some parsley, thyme, and strew over them; cover them in equal proportions of vinegar and small beer; tie them over, and let them bake one hour in a slow oven. They should be kept iu the pickle, and make a pleasant dish when cold. Fresh Herrings Boiled. — Clean them, wash them over with vinegar, and put them in boiling water; they will take from ten to twelve minutes. Garnish with parsley, and serve melted butter, in which a tablespoonful of catsup, a teaspoonful of Chili vinegar, and one of made mustard has been mixed while making. Fresh Herrings Broiled. — Steep them first in vinegar and water into which a handful ot salt has been thrown; let them remain ten minutes, then take them out and broil them over a clear fire. Serve, garnished with parsley. They may be eaten with melted butter, with a little mustard and vinegar in it, or lemon juice instead of the latter, being preferable. Fresh Herrings Fried.— Slice small onions, and lay in the pan with the fish, or fry separately. Serve the fish with the onions laid round them. The herrings are generally fried without the onions, but those who are partial to this strongly- flavored vegetable will prefer the addition. To Pot Herrings. — Take from one to two dozen herrings, according to the number you pur- EVEEYDAY COOK BOOK. 15 pose potting. Take two ounces of salt, one of saltpeter, two of allspice, reduce them to an im- palpable powder, and rub them well into the herrings; let them remain with the spice upon them eight hours to drain, wipe off the spice clea?!, ajid lay them on a pan on which butter h;i8 been rubbed; season with nutmeg, mace, pepper, salt, and one clove, in powder, one ounce each, save the last; lay in two or three bay leaves, cover with butter, and bake gently three hours. When cool, drain oif the liquor, pack the fish in the pots in- tended for their use, cover to the depth of half an inch with clarified butter, sufficiently melted just to run, but do not permit it to be hot; they will be ready for eating in two days. Lobster Curried. — Take the meat of a fine lobster, or two, if small, place in a stewpan two dessert-spoonfuls of curry powder, add two ounces of butter, an onion cut in very fine strips, and three dessert-spoonfuls of fish stock. When they are stewed well, add the lobster, simmer gently an hour, squeeze in half a lemon, and season with a little salt. Lobster Stewed. — Extract from the shells of two lobsters, previously boiled, all of the meat; take two-thirds of a quart of water, and stew the shells in it, with mace, unground pepper, and salt. Let it boil an hour or more, till you have obtained all that is to be gotten from them; then strain. Add the richest portions of the lobster, and some of the best of the firm meat, to some thin melted butter; squeeze a little lemon juice into it, add a tablespoonful of Madeira, pour this into the gravy, and, when warmed, it is ready to serve. Lobster Butter. — The hen lobster should be selected, on account of the corals; take out the 16 EVERYDAY COOK BOOK. meat and spawn, and bruise it in a mortar; add to it a teaspoonful of white wine, season with pepper, salt, nutmeg, and a little grated lemon peel; add four ounces of butter, slightly dusted over with flour. Work this well together, and rub it through a hair sieve. It should be kept in a cool place till ready to serve. To Roast Lobsters. — Take a live lobster, half boil it, take it from the kettle in which it is boil- ing, dry it with a cloth, and while hot, rub it over with butter, and set it before a good fire, basting it with butter; when it produces a fine froth, it is done. Serve with melted butter. To Boil Mackerel. — Clean the fish thoroughly, remove the roe, steep it in vinegar and water, and replace it; place the fish in water from which the chill has been taken, and boil very slowly from fifteen to twenty minutes; garnish with parsley, and chopped parsley in melted butter; serve up as sauce. To Bake Mackerel. — Open and clean thor- oughly, wipe very dry, pepper and salt the inside, and put iu a stuffing composed of powdered bread ci'umbs, the roe chopped small, parsley, and sweet herbs, but very few of the latter, work these together with the yolk of an egg, pepper and salt to taste, and sew it in the fish; then place the latter in a deep baking dish, and dredge it with flour, slightly, adding a little cold butter in small pieces; put the fish into an oven, and twenty-eight or thirty minutes will suffice to cook them. Send them in a hot dish to table, with parsley and butter. To Broil Mackerel. — Cleanse it well, and cut with a sharp knife a gash from head to tail, just sufficient on one side to clear the backbone, pass EVERYDAY COOK BOOK. 17 into the incision a little pepper (cayenne) and salt, moistened with clarified butter, broil it over a clear fire; the sides being the thinnest part, they will be first done; therefore, when they are done, take the fish off the gridiron, and hold it in front of the fire for five minutes, the back of the fish being next the fire, and the fish will be thoroughly done; this is the readiest and most effective mode. The sauce may be the same as for boiled mackerel, or sauce a la maitre d'hotel. To Fry Mackerel. — Thoroughly clean the fish, cut off the tails, and with a sharp knife lay the fish completelv open, and remove the back- bone. Dry the mackerel thoroughly, sprinkle with powdered salt and pepper, dredge with flour, and, when the lard in the frying-pan is boiling, lay them in, and fry them a clear brown. Roast Oysters.— Large oysters not opened ; a few minutes before they are wanted, put them on a gridiron over a moderate fire. When done they will open. Do not lose the liquor that is in the shell with the oysters. Serve them hot upon a napkin. An Oyster Pie, with Sweetbreads. — Blanch them, and take off the beards; separate them from the liquor, blanch some throat sweetbreads, and when cold, cut them in slices, then lay them and the oysters in layers in your dish, and season with salt, pepper, and a few grains of mace and nut- meg; add some thick sauce, a little cream, and the oyster liquor, and some good veal stock; bake in a slow oven. Stewed Oysters. — The oysters should be bearded and rinsed in their own liquor, which should then be strained and thickened with flour and butter and placed with the oysters in a stew- 18 EVERYDAY COOK BOOK. pan; add mace, lemon peel cut into shreds, and some white pepper whole; these ingredients had better be confined iu a piece of muslin. Tlie stew must simmer only — if it is suffered to boil, the oysters will become hard; serve with sippets of bread. This may be varied by adding a ^luss of wine to the liquor, before the oysters are put in and warmed. Scalloped Oysters. — Beard the oysters, wash in tlieir own liquor, steep bread crumbs in the lat- ter, put them with the oysters into scallop shells, with a bit of butter, and seasoning of salt, pepper, and a little grated nutmeg; make a paste with bread crumbs and butter; cover, and roast them before the fire, or in an oven. Oyster Fritters. — Beard, dip them into an omelet, sprinkle well with crumbs of bread, and fry them brown. To Bake Pike. — Clean and empty the fish thoroughly, stuff it with oyster forcemeat, sprinkle over it a little salt, and dredge a little flour, stick small pieces of butter over it, and bake in a steady oven forty to fifty minutes; this must be regulated by the size of the fish. To the sauce which will be found in the dish when the pike is done, a little melted butter with a spoonful of essence of an- chovies may be added, and a small quantity of grated lemon peel or lemon pickle. To Boil Pike.— Having cleaned well, lay it upon a drainer and put it in the fisli kettle, let it have plenty of water, into which you may throw a handful of salt and a glassful of vinegar; when it boils, remove the scunj as fast as it rises; it will take three quarters of an hour dressing, if a tolern- ble size; if very large, an hour; if small, half an EVERYDAY COOK BOOK. 19 hour; serve with melted butter and lemon sliced or whole. To Broil Shad. — Clean, wash, and split the shad, wipe it dry and sprinkle it wi'.h pepper and salt; broil it like mackerel. To Fry Shad. — Clean the fish, cut off the head, and split it down the back; save the roe and eggs when taking out the entrails. Cut the fish in pieces about three inches wide, rinse each in cold water, and dry on a cloth; use wheat flour to rub each piece. Have ready hot salted lard and lav in the fish, inside down, and fry till of a fine brown, then turn and fry the other side. Fry the roe and eggs with the fish. To Bake a Shad, Rock-Fish, or Bass. — Clean the fish carefully, sprinkle it lightly with salt and let it lie a few minutes; then wash it, season it slightly with cayenne pepper and salt, and fry it gently a light brown. Prepare a seasoning of bread crumbs, pounded mace and cloves, ma jorum, parsley, cayenne peppei", and salt; strew it ever and m the fish; let it stand an hour. Put it in a deep dish, and set it iu the oven to bake; to a large fish, ut in the dish half pint of water, one pint of wine, ort and Madeira mixed, half teacupful of musli- rooms or tomato catsup; to a small one allow in proportion the same ingredients; baste frequently, and garnish with sliced lemon. Crabs — To Dress Crabs. — Scoop the meat from the shell mix the meat into a paste with a little vinegar, bread crumbs, grated nutmeg, and a little butter, or sweet oil; return it into the shell, and serve. To seive this hot. it should be heated before the fire, and served up witii dry toast cut into large squares or dico. I' 20 EVERYDAY COOK BOOK. Baked Crabs. — Remove the meat from the shell, mix it with bread crumbs — about one-fourth will be sufficient; add white pepper, salt, a little cayenne, grated nutmeg, and half a dozen small lumps of butter, each about the size of a nut; this last ingredient should be added to the fish after it had been returned to the shell. Squeeze lemon juice over it; lay a thick coat of bread crumbs over all, and bake. Eels Bread-Crumbed. — Cut your fish into two- inch pieces, dry and flour them, and proceed as for other fried fish, dishing them on a napkin with fried parsley. Fried Eels. — Cut into pieces same length as above, cleaned nicely and well- dried; let them be coated with yolk of egg, powdered with bread- crumbs; fry them brown; serve with parsley and butter, and garnish with handsome sprigs of parsley. Boiled Eels. — Choose the smallest, simmer in a small quantity of water, into which a quantity of parsley has been put. Garnish and serve with same sauce as the last. Eels Stewed.— To stew eels, they should be cut in pieces about three inches long, and fried until they are about half cooked; they will be then brown; let them get cold, take some good beef gravy, and an onion, parsley, plenty of white pep- per, a little salt, some sage chopped very fine, enough only to add to the flavor, and a little mace, place the eels in this gravy, and stew until they are tender; two anchovies may be finely chopped and added, with two teaspoonfuls of mustard, already made, some walnut catsup, and a glass of red wine; serve with sippets of toasted bread. EVERYDAY COOK BOOK. 21 Or, after being stewed until tender, a glass of port wine may be added, half a lemon squeezed into it; strain, and tiiicken with batter and flour. Halibut Stewed.— Put in astewpan half a pint of fish broth, a tablespoonful of vinegar, and one of mushroom catsup; add an anchovy, two good- sized onions cut in quarters, a bunch of sweet herbs, and one clove of garlic; also add a pint and a half of water, and let it stew an hour and a quarter; then strain it off clear, and put into it the head and shoulders of a fine halibut and stew until tender; thicken with butter and flour, and Berve. Halibut Colloped.— Cut the fish into nice cutlets, of about an inch thick, and fry them; then put them into a broth made of the bones, four onions, a stick of celery, and a bundle of sweet herbs, boiled together for one half an hour. To Boil Halibut.— Take a halibut, or what you require. Put it into the fish-kettle with the back of the fish undermost, cover it with cold water, in which a handful of salt, and a bit of saltpeter the size of a hazel nut, have been dis- solved. When it begins to boil, skim it carefully, and then let it just simmer till it is done. ^ Four pounds of fish will require nearly thirty minutes, to boil it. Drain it, garnish with horse-radish- egg sauce or plain melted butter is served with it. To Boil Salmon.— This fish cannot be cooked too soon after being caught; it should be put into a kettle with plenty of cold water and a handful of salt; the addition of a small quantity of vinegar will add to the firmness of the fish; let it boil gently. For four pounds of salmon, fifty minutes will be enough; if thick, a few minutes more may be allowed. Garnish with parsley. 22 EVERYDAY COOK BOOK. Salmon Broiled. — Cut the fish in inch slices from the best part, season well witli pepper and salt; wrap each slice in white paper, which has been buttered witli fresh butter; fasten each end by twisting or tying; broil over a very clear fire eight minutes. A coke fire, if kept clear and bright, is best. Serve with butter, anchovy, or tomato sauce. Dried Salmon Broiled.— Cut and cook as above, save that when it is warmed through it is enough. Serve plain, if for breakfast, or with egg sauce, if for dinner. Salmon Roasted.— Take a large piece of the middle of a very fine salmon, dredge well with flour, and while roasting baste it with butter. Serve, garnished with lemon. Stewed Salmon. — Sci-ape the scales clean off, cut it in slices, stew tiiem in rich white gravy; add, immediately previous to serving, one table- spoonful of essence of anchovies, a little parsley, chopped very fine, and a pinch of salt. Salmon Potted. — Cut a handsome piece from the middle of tiie salmon; remove the scales, and wipe it with a clean cloth. Rub into it some com- mon salt thoroughly. Beat up soine mace, cloves, and whole pe])per, and season the salmon witii it; place it in a pan with a few bay leaves; cover it with butter, and bake it until thoroughly done; remove it from the gravy, letting it drain thor- oughly, then place it in the pots. Clarify sufficient butter to cover all the pots after the salmon has been put into them; put it to cool. To Pickle Salmon. — Scale, clean, split, and divide the salmon into handsome pieces; place them iu the bottom of a Btewpun, with just suffi- EVEEYDAY COOK BOOK. 23 ciettt >.4ter to cover them. Put into three quarts of ^va^^r one pint of vinegar, a dozen bay leaves, half tliac quantity of mace, a handful of salt, and a fourth part of an ounce of black pep])er. Wiien the salmon is sufficiently boiled reniove it, drain it, and place it upon a cloth. Put in the kettle another layer of salmon, pour ever it the liquor which you have prepared, and keep it until the salmon is done. Then remove the fish, place it in a deep dish or pan, and cover it with the pickle, which, if not sufficiently acid, may receive more vinegar and salt, and be boiled forty minutes. Let the air be kept from the fish, and, if kept for any length of time^ it will be found necessary to occasionally drain the liquor from the fish, and skin% and boil it. Quenelles or Pudding. — Use any safmon you may have left, pick it free from all bones and skin, put crumbs of a French roll,, or some light crums of breiul, in a half-pint of milk, a sprig of parsley, a small shallot, or onion, put it all to bnil until dried up, stir, it and keep it from burning, then put it to get cold; pound the salmon well, then add boiled fat, take out the onion and parsley, and put about two ounces of butter with it; pound all well, then rub it through a wire sieve; when done, return it back into the mortar, and add, according to the quantity, two yolks of e^gs and one wiiole egg, a little essence of anchovies, cayenne pepper, salt, and a dust of sugar. Have a stewpnn of boiling water ready; take out a piece and boil it to see if it is light, or does not drop to pieces; have your small or large molds ready, and well buttered; six small ones are sufficient for a dish; if for a corner put butteied paper over each mold. To stew them, have a stewpan large enough to hold them, Hue the bottom with paper, 24 EVERYDAY COOK BOOK. and only put sufficient water to be half up the mold; mind the cover fits close, and be sure it boils, then put tbem in; the small ones will take about half an hour; when done drain the grease well from them, before dishing; pour the sauce in the middle. Trout. — Scale, gut, clean, dry, aud flour, then fry them in butter until they are rich clear brown; fry some green parsley crisp, and make some plain melted butter, put in one teaspoonful of essence of anchovy, and one glass of white wine; garnish, when the trouts are dished, with the crisp parsley and lemon cut in slices; the butter may be poured over the fish, but it is most advisable to send it in a butter tureen. Trout Stewed. — First wash and clean the fish, wipe it perfectly dry, put into a stewpan two ounces of butter, dredge in flour as it melts, and add grated nutmeg, a little mace, and a little cayenne. Stew well, and when fluid and thor- oughly mixed, lay in the fish, which having Buffered to slightly brown, cover with a pint of veal gravy; throw in a little salt, a small faggot of parsley, and a few rings of lemon peel; stew slowly forty minutes, then take out the fish, strain the gravy clear, and pour it over the fish. To Boil Perch. — First wipe or wash off the slime, then scrape off the scales, which adhere rather tenaciously to this fish; empty and clean the insides perfectly, take out the gills, cut off the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel. From eight to ten minutes will boil them unless they are very large. Dish them on a napkin, garnish them with curled parsley, and serve melted butter with them. EVERYDAY COOK BOOK. 25 Crab Salad. — Extract the fish from the shell, and place in the center of the dish in wliich it is to be served, in the form of a pyramid; arrange the saUid round tastefully and add salad mixture. This dish is not infrequently garnished with the smallest claws of the fish. MEATS. Roasting. — In every case where meat is washed before roasting, it should be well dried before it is put down to the fire, which must be kept clear, banked up to the height it is intended to keep it, and kept at that height until the meat is suffici- ently cooked. Remember the regulation of gradually advancing the meat nearer the fire while it is cooking; baste with a little milk and water, or salt and water first, but as soon as the fat begins to fall from the meat, put down a clean dish, and then baste with the dripping as it falls; the meat should not be sprinkled with salt until nearly cooked, or too much gravy will be produced. To Roast Beef. — The primest parts are roasted, except the round, which should be boiled; the ribs make the finest roasting joint. Where a small quantity is required, it is better for the bones to be cut out, and the meat rolled; this should be done by the butcher. In roasting the ribs, or any piece of beef, precautions mentioned respecting placing it too near the fire must be observed; and where there is much fat, and it is desired to preserve it from being cooked before the lean, it may be covered with clean white paper skewered over it; when it is nearly done the paper should be re- moved, a little flour dredged over it, and a rich 26 EVERYDAY COOK BOOK. frothy appearance will be obtained. Tlio joint should be served up with potatoes and other vege- tables: the dish should be garnished around the ed^e with horsc-radisli scrapeil into thin curls. This receipt will suffice for ail the other roasting parts of beef. To Cook the Inside of the Sirloin. — Take out the inside of the sirloin in one piece, put it into a stewpan, with sufficient good grjivy lo cover it; season with mixed spice, pepper, salt, and cayenne, and a spoonful of walnut catsup; more of the latter may be added, if the quantity made should require it to flavor; serve with pickled gherkins cut small. Fillet op Beef Roasted. — The fillet, which comes from the insitle of the sirloin, may be larded or roasted plain; for high dinners it is larded. Baste with fresh butter. It must be a large fillet which takes longer than an hour and twenty minutes; serve with toniatcS sauce, and garnish with horse-radish, n I dess served with currant jelly, then serve as with venison or liare. Rump Steak Stewed. — Cut a steak about an inch thick, with a good bit of fat, fry it over a brisk fire, place it in a stewpsin with the gravy, a little good stock, a little port wine, and some chopped mushrooms, and stew gently; when ten- der, put into the stewpan some good brown sauce; shake it gently about; then dish it, and put scraped or grated horse-radish on the top; if for oysters or mushrooms, season plentifully with salt, cayenne pepper, and sugar. Rump Steak Broiled.— Cut your steak not so thick as for the former; have ready a good, clear fire, and get your gridiron quite hot : then put on the steak at full length, fre(^ueutly stirring it with EVERYDAY COOK BOOK. 27 yc7-T steak tongs ; a few mmutes, according to taste, will do it: place it on yuur disli, rub a g(»od slice of butter all over it, and now pepper and saU it. Serve with a horcse-radisli on the top of it, and, frequently, sauces. Beef Steaks Hroiled.— Be particular that the fire IS clear; wheti the meat is browned, turn it; do not be afraid of doing this often, as this i& the best plan to preserve the gravy. When they are done, rub them over with a piece of fresh butter, pepper, and salt them, sprinkle the shallot, or onion cut very small, and send them to table with oyster s;iuce, a dish of uicely-cooked greens, and well-boiled potatoes. Beef Kidneys— Stewed.— Procure a couple of very fine beef kidneys, cut them in slices, and lay them in a stewpan;*put in two ounces of butter, and four large onions cut into very thin slices; add to them a sufficiency of pepper and salt to season well. Stew them about an hour; add a cupful of rich gravv to that extracted from the kidney. Stew five minutes, strain it, and thicken the gravy with flour and butter, give it a boil up. Serve with the gravy in the dish. Beef Heart Roasted.— Wash thoroughly stuff with forcemeat, send it to table as hot as it is pos- sible >vith currant jelly sauce; it will take about forty minutes' roasting. Brisket of Beef Stewed.— Take any quantity of brisket of beef required, say eight or ten pounds, which cover with water, and stew till tender; bone the beef, and skim off the fat, strain the gravy, add a glass of port wine, and flavor with spice tied in a bag. Have boiled vegetables ready; cut them into squares, and garnish the beef from the gravy round it, and serve. 28 EVHERYDAY COOK. BOOK. Rump of Beef. — Cut tlie beef in pieces, half- boil them, put them into some beef broth or thin stock, unseasoned, and boil; when half done, stir some butter and flour moistened with broth in a stewpan over the fire until brown; put the beef into tlie pan with a dozen onions previously par- boiled, a glass of sherry, a bay leaf, a bunch of sweet herbs, parsley, pepper, and salt; stew till the beef and onions are quite done, then skim clean, cut an anchovy small, and put it with capers into the sauce; place the beef in the center of the dish, and garnish with the onions around it. Beef and Sauer Kraut. — Put about eight pounds of beef into cold water. When it comes to a boil, let it boil very fast for eight or ten minutes, not longer. Take it in a stewpan, covering it completely over with sauer kraut. Pour in a pint of thin gravy. Stew four hours, and serve with the gravy in a tureen or deep dish. A Beef Stew. — Take two or three pounds of the rump of beef, cut away all the fat and skin, and cut it into pieces about two or three inches square, put it into a stewpan, and pour on to it a quart of broth; then let it boil, and sprinkle in a little salt and pepper to taste; when it has boiled very gently, or simmered two hours, shred finely a large lemon, adding it to the gravy; add at pleas- ure two glasses of Madeira, or one of sherry or port, and serve. Beef Hashed. — Take the bones of the joint to be hashed; and break them small, then stew them in a very little water, with a bunch of sweet herbs and a few onions; roll a lump of butter in flour, brown it in a stewpan, pour the gravy to it, and. add the meat to be hashed; two small onions in thin slices, a carrot also, and a little parsley shred EVERYDAY COOK BOOK. 29 finely; stew gently until the meat is hot through, and serve. Bubble and Squeak. — Sprinkle some slices of cold boiled beef with pepper, fry them with a bit of butter to a light brown; boil a cabbage, squeeze it quite dry, and chop it small, then take the beef out of the frying-pan and lay the cabbage in it, sprinkling a little salt and pepper over it; keep the pan moving over the fire for a few minutes; lay the cabbage in the middle of the dish, and the beef around it. Beef Sausages. — To three pounds of beef, very lean, put one pound and a half of suet, and chop very finely; season with sage in powder, allspice, pepper, and salt; have skins thoroughly cleaned and force the meat into them. Tkipe. — Take two pounds of fresh tripe, cleaned and dressed by the tripe-dresser, cut away the coarsest fat, and boil it for twenty minutes to half an hour, in equal parts of milk and water. Boil in the same water which boils the tripe four large onions; the onions should be put on the fire at least half an hour before the tripe is put in the stew pan, and then made into a rich onion sauce, which serve with the tripe. Another method of dressing tripe is by cutting it into slices; three eggs are beaten up with minced parsley, sweet herbs, onions, chopped exceedingly fine, and mushrooms. The tripe is dipped into this mixture, and fried in boiling lard. Tripe can be stewed in gravy, in which put parsley, onion?, and mushrooms, or in lieu of the latter, mushroom ketchup. Thicken the gravy with flour and butter. When the tripe is tender, ii will be done. A lemon may be sent to table with it. 30 evehyday cook book. Veal, the Fillet.— The fillet derives much of its pleasjini flavor from being stuffed. Veal, in itself, being nearly tasteless, the stuffing should be placed in the hollow from whence the bone is extracted, and the joint should be roasted a beauti- fnl brown; it should be cooked gradually, as the meat, being solid, will require to be thoroughly done through without burning the outside; like pork, it is sufficiently indigestible, without being sent to table and eaten half cooked; a dish of boiled hacon or ham should acconipany it to table, with the addition of a lemon. In roasting veal care must be taken that it is not at first placed too near the fire; the fat of a loin, one of the most delicate joints of veal, should be covered with greased paper; a fillet, also, should have on the caul until nearly done. The shoulder should be thoroughly boiled; when nearly done, dredge with flour, and. produce a fine broth. Fillet of Veal Boiled. — Bind it around with tape, put it in a floured cloth, and in cold water; boil very gently two houis and a half, or, if sim- mered, which is perhaps the better way, four hours will be necessary. It may be sent to table in bechemel, or with oyster sauce. Neck of Veal. — May be boiled or roasted — the latter, only, if it be the best end — and sent to the table garnished nicely with vegetables; it may also be broiled in chops, but it is best in a pie; it is sometimes larded anod a shape as if you only took out the back and rib bones, leaving tiie shoulders and legs on; this way, when stuffed, will keep its shape best. EVERYDAY COOK BOOK. W Plovers.— These birds must not be drawn; roast them before a brisk fire, but at a distance, and serve on toast with melted butter. Woodcocks AND Snipes.— Should not be drawn, but have toast as for grouse under them, passing out the tail, and chop it and spread it on the bird; lay them under the heads in the dripping pan. Rabbits.— You will roast the same as hares; and if required to be stuffed— melted butter, chopped parsley, and the liver chopped, pepper and salt. Boiled Rabbits.— A rabbit should boil only twenty minutes, and boil slowly; if larger than common, an extra ten minutes may be allowed; it should be sent to table smothered in onion sauce, and the water should be kept free from scum. It is trussed for boiling differently to what it is for roasting. Rabbit with Onions. — Truss your rabbit, and lay it in cold water; if for boiling, pour the gravy of onions over it, and if you have a white stock-pot on, boil it in that. VEGETABLES, SALADS, ETC. Chartreuse of Vegetables.— Line a plain moid with bacon; have ready some half-done car- rots, turnips, French beans cut lor g with a French cutter, all the same length, place them prettily round the mold, nntil you gel to the top, and fill in the middle with m.ished potatoes, cauli- flower, spinach, or some veiil forcement; put it on to steam, turn it out, and put asparagus or mush- room sauce round it. 52 EVERYDAY COOK BOOK. Asparagus. — Let the stalks be lightly but well scraped, and as they are done, be thrown into cold water; when all are finished, fasten them into bundles of eqnal size; put them into boiling water, throw in a handful of salt, boil until the end of the stalk becomes tender, which wiH be about half an hour; cut a round of bread, and toast it a clear brown, moisten it with the water in which the asparagus was boiled, and arrange the stalks with the white ends outward. A good melted butter must accompany it to table. Asparagus should be dressed as soon after it has been cut as practi- cable. French Beans. — When very young the ends and stalks only should be removed, and as they are done, thrown into cold spring water; when to be dressed, put them in boiling water which has been salted with a small quantity of couimon salt-; in a qujirter of an hour they will be done, the criterion for which is when they become tender; the sauce- pan should be left uucovered, there should not be too much water, and they should be kept boiling rapidly. When they are at their full growth, the ends and strings should be taken off. and the beans divided lengthwise and across, or, according to the present fashion, clit diagonally or aslant. A small piece of soda a little larger than a small-sized pea, if put into the boiling water with the beans, or with any vegetables, will preserve that beautiful green which is so desirable for them to possess when placed upon the table. French Beans, Salad. — Boil them simply, drain them, and let them cool; put them in a disli, and garnish with parsley, pimpernel, and tarragon, and dress like otherfection, these rules must be strictly observed. They should be as near of a size as a discriminating eye can arrange them; they should then be pufc in a cullender, and some cold water suffered to run through them in order to wash them; then, having the water in which they are to be boiled slightly salted, and boiling rapidly, pour in the peas; keep the saucepan uncovered, and keep them boiling swiftly until tender; they will take about twenty minutes, barely so long, unless older than they should be; drain com- pletely, pour them into the tureen in which they are to be served, and in the center put a slice of butter, and when it has melted, stir round the peas gently, adding pepper and salt; serve as quickly and as hot as possible. How TO Cook Potatoes. — Potatoes should al- ways be boiled in their '^jackets;" peeling a potato before boiling is offering a premium for water to run through it and making them waxy and un- palatable; they should be thoroughly washed and put into cold water. To Boil New Potatoes. — The sooner the new potatoes are cooked after being dug, the better they will eat; clear off all the loose skins with a coarse towel and cold water; when they are thor- oughly clean, put them into scalding water; a quarter of an hour or twenty minutes will be found sufficient to cook them; strain off the water dry, sprinkle a little salt over the potatoes, and send them to table. If very young, melted butter should accompany them. KoASTED Potatoes. — Clean thoroughly; nick a small piece out of the skin, and roast in the oven of the range; a little butter is sometimes rubbed over the skiu to make them crisp. 56 EVERYDAY COOK BOOK. Fried Potatoes. — Eemove tlie peel from an uncooked porato. After ic luis been thoroughly waslied, cut the potMtoes into thin slices, and lay tliem in a pan with some fresli butter; fry gently a clear brown, then lay them one u])on the other in a small dish, and send to table as an entremets. Spinach. — The leaves of the spinach should be picked from the stems ; it should then be well washed in clean cold water, until the whole of the dirt and grit is removed ; three or four waters should be employed, it will not otherwise be got thorough- ly clean: let it drain in a sieve, or shake it in a cloth, to remove the clinging water. Place it in a saucepan with boiling water — there should be very little; it will be done in ten minutes; squeeze out the water, chop the spinach finely, seasoning well with pepper and salt; pour three or four large spoonfuls of gravy over it, place it before the fire •until much of the moisture has evaporated, and then serve. Lettuce and Endives. — Are better, I think, only cut into pieces or into qujirters, and dished neatly round, but they must be done in some good stock, and not put into thick sauce; but when you take them out after being done, you will press and form tliem, then boil down their liquor to a glaze, "which will, when added to your already thick sauce, give the desired flavor; glaze the quarters before dishing them; pour the sauce under and around. EVERYDAY COOK BOOK. 67 PASTRY, TARTS, ETC. Puff Paste. — One poiiiu] of butter, salt or fresh, and one pound of flour, will make a good dish of patty-cases, or a large case for a vol-au-vent, and the remainder into agood dish of second course pastry. Put your flour upon your board, work finely in with your hands lightly a quarter of the butter, then add water sufficient to make it the stiffness or softness of the remainder of the butter; each should be the same substance ; work it up smooth, tiien roil it out longwjiys half an inch thick; and place the remainder of the butter cut in slices half way on the paste; dust flour lightly over it, and double it up; press it down with your rolling-pin, letting it lie a few minutes, then roll it three times, thinner each time, letting it lie a few minutes between each roll, keeping it free from sticking to the board or rolling-pin. This paste is ready for patty-cases, or vol-au-vent, or meat pies. Beefsteak Pie. — Take some good steaks, beat them with a rolling pin, season them with pepper and salt; fill a dish with them, adding as much water as will half fill it, then cover it with a good crust, and bake it well. Cold Veal or Chicken Pie. — Lay a crust into a shallow tart dish, and fill it with the following mixture: Shred cold veal or fowl, and half the quantity of ham, mostly lean; put to it a little cream; season with white and cayenne pepper, salt, a little nutmeg, and a small piece of shallot chopped as fine as possible; cover witli crust, and turn it out of the dish when baked, or bake the crust with a piece of bread to keep it lioUow, and warm the miuce with a little creum, and pour in. 58 EVEKYDAY COOK BOOK. Egg Mince Pie. — Take six eggs, boil them hard, then shred them very small; take twice the quan- tity of suet, and chop it very fine; well wash and pick a pound of currants, shred fine the peel of a lemon, add them with the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, a very small quantity of salt, orange, lemon, and citron, candied. Cover with a very light paste. Lemon Mince Pies. — Take a large lemon, squeeze the juice from it, and boil the outside till it becomes soft enough to beat to a smash; put to it three large apples, four ounces of suet, tlie same of sugar, and half a pound of currants; add the juice of the lemon, and some candied fruit, the same as for other pies. Make a short crust, and fill the patty-pans in the usual way. Mince Pies Without Meat. — ^^Take of currants, apples chopped fine, moist sugar, and suet well chopped, a pound of each; a quarter of a pound of raisins stoned and chopped small, the juice of four Seville oranges, the juice of two lemons, the rind of one shred fine, nutmeg and mace to suit the palate, and a glass of brandy. Mix all together, put it in a pan, and keep it closely tied up. Mutton Pie. — Cut steaks from a neck or loin of mutton that has hung, beat them, and remove some of the fat, season with salt and pepper, and a little onion; put a little water at the bottom of the dish and a little paste on the edge, then cover with a moderately thick paste, or raise small pies, and break each bone in two to shorten it, season and cover it over, pinching the edge. When they come out of the oven, pour into each a little second stock. Pork Pie. — Cut a piece of the loin of pork into chops; remove the rind and bone, cut it into pieces, seasoa well with pepper and salt, cover with EVERYDAY COOK BOOK. 59 pnii paste, and bake tlie pie. When ready to be served, put in some cuilis, with the essence of two onions mixed with a little musta.id. Squab Pie. — Cut apples as for other pies, and lav them in rows with mutton chops, shred onions, aiid sprinkle it among them, and. also some sugar. Yorkshire Pudding. — Mix together a spoonful of flour, a pint of milk, and one egg well beaten, add a spoonful of salt, and a little ginger grated; put this mixture in a square pan buttered, and when browned by baking under the meat, turn the other side upward, to be browned also; serve it cut in pieces, and arranged upon a dish. If yon require a richer pudding, increase the number of eggs. Apple Dumplings. — Pare a few good-sized bak- ing apples, and roll out some paste, divide it into as many pieces as you have apples, cut two rounds from each, and put an apple under each piece, and. put the other over, join the edges, tie them in cloths, and boil them. Apple Tart.— Take some good baking apples, pare, core, and cut them into small pieces; place them in a dish lined with puif paste, strew over pounded sugar, cinnamon, mace, nutmeg, cloves, and lemon peel chopped small; then add a layer of apples, then spice, and so on till the dish is full; pour a glass and a half of white wine over tlie whole, cover with puff paste, and bake it. AVhen done, raise the crust, stir in two ounces of fresh butter, and two eggs well beaten, replace the crust, and serve either hot or cold. Raspberry Tart.- Put some raspberries in a patty-pan lined with thin puff paste, strew in some finely-sifted sugar, cover with puff paste, aud buke 60 EVERYDAY COOK BOOK. it; when done, take off the top, and ponr in half a pint of ci'eam, previously mixed wirh tlie yolks of two or three eggs. a!id sweeteneii with a little sugar; then return the tart to tiie oven for five or six minutes. Strawberry Tart. — Put into a basin two quarts of the best scarlet strawberries picked, add half a pint of cold clarified sugar, the same quan- tity of Madeira, with the juice of two lemons, mix all well without breaking the strawberries, and put them into a puff paste previously baked; Keep them very cool. Oyster Patties. — Line some small patty-pans with a fine puff paste, put a piece of bread into each, cover with paste, and bake them. While tiiey are baking, take some oysters, beard them, and cut the remainder up into small pieces; place them in a tosoer, with a very small portion of grated nutmeg, a very little white pepper and salt, a morsel of lemon peel cut as small as possible, a little cream, and a little of the oyster liquor; sim- mer it a few minutes, then remove the bread from the patties and put in the mixture. Meat Patties. — The patty-pans should not be too large; make a puff paste, put a laver at the bottom of the tins, put in forcemeat, and cover with puff paste, bake them a light brown, turn them out. If for a small dinner, five patties, or seven for a large dinner, will suffice for a side dish. Rice Pan^cakes. — To half a pound of rice put two-thirds of a pint of water; boil it to a j^Uy; when cold, add to it eight eggs, a pint of cream, a little salt and nutmeg, and half a pound of butter melted; mix well, adding the butter last, and working it only so much as will make the batter EVERYDAY COOK BOOK. 61 Bufficiently tliick. Fry them in lard, but employ as little as it is possible to fry them with. Fritters are made of batter, the same as pan- cakes. Drop a small quantity into the pan, have ready apples pared, sliced, and cored, lay them in the batter and fry them; they may also be made with sliced lemon or cnrrants, the latter is par- ticularly palatable. They should be sent to table upon a folded napkin in"^the dish; any sweetmeat or ripe fruit will make fi-itters. Apple Fritters.— Take two or three large rus- seting apples, pare them thin, cut them half an inch thick, lay them on a pie-dish, pour brandy over them, and let thorn lie tvvo hours; make a thick batter, using two eggs; have clean lard and make it quite hot; fry two at a time, a nice light brown; put them on the back of a sieve on paper, sift pounded sugar over them, glaze them with a shovel or salamander; dish on a napkin. After they are cut in slices, take out the core with a small round cutter. Indian Corn Cakes.— Mix a quart of Indian meal with a handful of wheat flour, stir in a quart of warm milk, a teaspoonful i>f salt, and two spoonfuls of yeast; stir alternately into the milk, the meal and three well beaten e^gs; when light, bake as buckwheat cakes, on a griddle; send tiiem to the table hot. Should the barter sour, stir in a little saleratus dissolved in luke-warm water, letting It set half an hour before baking, Best Sponge Cake.— Take one coffee-cupful of sugar, and four eggs; beat them to a cream; ad.l a piece of saleratus ns large as a pea dissolved in a teaspoonful of milk; also a lirtle nutmeg and esseiice of lemon; srir in cnrefully a coffee-cup of flour. Bake in a quick oven. 63 EVERYDAY COOK BOOK. A Light Cake. — Take a pint bowl full and a half of sugar, one and a half cups of butter rubbed in two pint bowls of flour, two cups of sour cream, a teaspoonful of saleratus, tablespoonful of rose water, four eggs well beaten, and a little nutmeg. Composition Cake. — Take four cups of flour, four of sugar, two cups of butter, five eggs, half a pint of cream, teaspoonful of saleratus, spice to suit your taste. Beat all well together, and bake in a butter tin or in cups. Indian Griddle Cake. — Take one pint of Indian meal and one cup of flour, a little salt and ginger, a tablespoonful of molasses, a tea- Spoonful of saleratus, sour milk enough to make a stiff batter. Bake them on a griddle like buck- wheat cakes. Common Plum Cake.— Mix five cups of butter with ten cups of flour, five cups of sugar; add six cups stoned raisins, a little cinnamon and mace finely powdered, half a cup of good new yeast put into a pint of new milk, warm and mix the dough; let it stand till it is light. Pound Cake. — One pound dried sifted flour, the same of loaf sugar, and the whites of twelve eggs and the yolks of seven. Beat the butter to a cream, add the sugar by degrees, then the eggs and flour; beat it all well together for an hour, mixing a teaspoonful of rose water, a little nutmeg or cinnamon, two cups of cream, and a tea- spoonful of saleratus. To be baked in a quick oven. Tea Cakes. — A quart of flour, one pint of sour cream, teaspoonful saleratus, two cups of molasses, a little cinnamon and salt; make a stiff paste, and bake it in a moderate oven. fiVEKYDAY COOK BOOK. fe3 Breakfast Butter Cakes.— One quart of sour milk, one teaspoonful salenitus, a little salt, one and a half cups of boiled rice, two table- spoonfuls molasses or half cup of sugar, a little ginger, and flour enough to make a stiff batter. Buckwheat Cakes.— Take one quart of buck- wheat meal, half a cup of new yeast, a teaspoonful of saleratus, a little salt, and sufficient new milk or cold water to make a thick batter. Put it in a warm place to rise. When it has risen sufficiently, bake it on a griddle or in a spider. The griddle must be well buttered, and the cakes are better to be small and thin. Plain Indian Cakes.— Take a quart of sifted Indian meal, sprinkle a little salt over it, mix it with scalding water, stirring; bake on a tin stove oven. Indian cake is made with buttermilk, or sour milk, with a little cream or butter rubbed into the meal, and a teaspoonful of saleratus. Butter Cakes for Tea. — Beat two eggs, put them in half pint of milk, and a teacup of cream, with half a teaspoonful of saleratus dissolved in the cream, a little salt, cinnamon and rose-water if you like, stir in sifted flour till the batter is smooth and thick. Bake them on a griddle or in a pan. But- ter the pan well, drop the batter in small round cakes and quite thin. They must be turned and nicely browned. Lay them on a plate with a little Butter between each layer. Cream Cakes. — One quart of flour, one pint of cream, a little sour cream, one teaspoonful of saleratus dissolved in the sour cream. If the flour is not made sufficiently wet with the above quantity of cream, add more sweet cream. Rolls. — Rub into a pound of flour half a teacup- ful of butter; add half a teacup of sweet yeast, a 64 EVERYDAY COOK BOOK. little suit, juid sufficient warm milk to make a stiff doii.2;h; cover and put it where it will be kept warm, and it will rise in two hours. Then make into rolls or round cakes. They will bake in a quick oven in fifteen minutes. Cup Cake. — Take one cup of butter, two cups of sugar, three cups of flour, and four eggs. Tea- Bpoonful of saleratus, nutmeg and rose water. Tea Cake. — To four cups of flour add three cups of sugar, three eggs, one cup of butter, one cup of milk, and one spoonful of dissolved pearl- ash. Indian Cake. — Take three cups of Indian meal, two cnps of flour, one half a teacup of mo- lasses, a little salt, one teaspoonful of saleratus, and mix them with cold water. Loaf Cake. — Two pounds of flour, half a pound of sugar, quarter of butter, three eggs, one gill of milk, half a teacup sweet emptyings, cinna- mon and rosewater. Common Ginger-Bread. — Take a quart bowl- ful of flour, and rub into a teacup of sweet butter, two cups of sugar, three of molasses, teacup of cream, teaspoonful saleratus, ginger to your tasto. Make it stiff batter, bake in a quick oven. Ginger-Bread. — Four cups of flour, three eggs, one cup of butter, two of sugar, one of cream, ginger, nutmeg, saleratus. Arrow-root Custards. — Four eggs, one dessert- spoonful of arrow-root, one pint of milk sweetened, and spiced to the taste. [the end.] l\)E pi^I/T)I^OSE 5EI^1E5 O IT WORLD'S BEST FICTION, ::omprising translations of the best foreign fiction, together with the works of popular Euglish and Ainericau Authors. ISSUED 5E/T\I-/I\0flSHCY. pi^I