Lamar County Old Time
THE VERNON CLIPPER 1879 1880
COMMON KITCHEN MEASURES
It is always best to have a pair of scales in
the house: but for those housekeepers who guess at the quantities
when cooking by a recipe, the following table will come
One and one-third pints of powdered sugar weigh one
Two and three-fourths tea-cups level of powdered sugar weigh
Two tea-cups level of granulated sugar weigh one
One pint of coffee A sugar weighs twelve
Two tea-cups well heaped of coffee A sugar weigh one
One pint of best brown sugar weighs thirteen
Two and one-half tea-cups level of best brown sugar weigh one
Two tablespoons of powdered sugar or flour weigh one
One tablespoons well rounded of soft butter weighs one
One quart of sifted flour well heaped weighs one
Two teacups of soft butter well packed weigh one
Miss Parlon says one generous pint of liquid, one pint of
finely chopped meat packed solidly, weighs one pound, which it would
be very convenient to remember.
Ten common-sized eggs weigh one
Teaspoons vary in size, and the new ones hold twice as much
as the old-fashioned spoon of thirty years ago. A new medium sized teaspoon
contains about one dram.
One tablespoon well shaped of granulated coffee A or best
brown sugar equals one ounce.
Four teaspoons are equal to one tablespoon. (Vernon Courier,
March 5, 1891)
AUGUST 8, 1879
PICKLING BEANS Boil the beans until half cone for
table use. Pack in small jars, and cover with salted vinegar. The
wax or butter bean is best for pickling.
DARK STEAMED PUDDING To be steamed 3 hours. 1 cup
molasses, 1 of sweet milk, 2 of butter, 4 of flour, 1 teaspoon soda,
Ύ cup of fruit and spice to taste. To be eaten with sour
STEWED SQUASH Pare, slice, lay in cold water 15
minutes. Cook tender in boiling water, salted, drain well and mash
with pepper, salt and butter, pressing out all the water.
KINGS PUDDING Beat 6 eggs, add 1 quart of sweet
milk, 1 pound white sugar, 1 dozen soda crackers, 4 large apples cut
in this slices, a little salt and spice to taste; bake 2
STEWED TOMATOES WITH ONIONS Loosen the tomato skin
with boiling water. Peel and slice them and put into a saucepan with
a sliced onion, a good piece of butter, pepper, salt, and a little
sugar. Stew gently for ½ hour.
ORANGE ICE Juice of 6 oranges and grated peel of 3;
juice of 2 lemons; squeeze out every drop of juice, and let the
grated peel steep in juice 1 hour; strain well through a fine cotton
cloth, mix in 1 pint of sugar, then 1 pint of water. Freeze as you
would ice cream.
GOOSEBERRY TART Top and tail a quart of green
gooseberries. Put into a tin or porecelain saucepan with enough
water to prevent burning, and stew slowly until they break, stirring
often. Sweeten abundantly and set by to cook. When cold pour into a
pie-dish lined with puff paste, cover with a top crust and bake in a
good oven. Eat cold bu fresh, with powdered sugar sifted over the
FRENCH CREAM CAKE Boil scant pint of milk, take 2
eggs and 2 tablespoonfuls corn-starch, dissolved in a little milk;
when the milk boils, stir this in slowly with a scant cup of sugar,
1 tablespoonful of butter and 2 teaspoonfuls essence of lemon. Make
a cake of 3 eggs, 1 cup of sugar, 1 ½ cups flour, 2 teaspoonfuls
baking powder and 2 tablespoonfuls water. Bake in 3 layers, and
while warm spread with the cream.
BAKED TOMATO PUDDING Take a deep pudding dish, and
butter the inside of it well; first put in a large layer of bread
crumbs, then a layer of peeled sliced tomatoes, then a small onion
cut very thin; dredge on a little flour, salt and pepper and lay a
few small bits of butter over it, proceed in this way until they
dish is filled, having a layer of bread-crumbs, pepper, salt and
butter on top; put it in the over, keep it covered with a tin plate
for 1 hour, then remove the plate and let it brown slowly; the oven
must not be too hot; it will take 2 hours to bake.
ICE CREAM WITHOUT A FREEZER Beat the yolks of 8 eggs
very light, and add thereto 4 cups sugar and stir well. Add to this,
little by little, 1 quart rich milk that has been heated almost to
boiling, bearing all the while; then put in the whites of 8 eggs
beaten to a stiff froth. Then boil the mixture in a pail set inside
another containing hot water. Boil about 15 minutes or until it is
as thick as a boiled custard, stirring steadily meanwhile. Pour into
a bowl to cool. When quite cold, beat into it 3 pints of rich sweet
cream and 5 teaspoonfuls of vanilla, or such other flavoring as you
prefer. Put it into a pail having a close-fitting cover and pack in
pounded ice and salt rock salt, not the common kind. When packed,
before putting the ice on top of the cover, beat the custard as you
would batter, for 5 minutes steady; then put on the cover, put the
ice and salt over it and cover the whole with a thick mat, blanket
or carpet, and let it stand for an hour. Do not let the salt get
inside, or it will spoil the cream. Carefully uncover and scrape
from the bottom and sides of the pail, the thick coating of frozen
custard, making every particle clear, and beat again hard until the
custard is a smooth, half congealed paste. Do this thoroughly. Put
on the cover, ice, salt and blanket, and leave it for 5 or 6 hours,
replenishing the ice and salt if necessary.
CHERRY PUDDING Take 1 pound of cherries, remove the
pits, lay them in a hair sieve, place the sieve over an earthen dish
to collect the juice; sprinkle over them ½ pound of sugar. In the
morning make a rich batter of eggs, milk and flour, stir in the
cherries, without the juice; it will take 1 hour to bake, or 2 to
boil. When ready, beat the juice with butter and sugar, and use it
as sauce for the pudding.
CREAM PIE 1 pint thick, sweet, cream; 1 cup of
sugar; 1 tablespoon corn-starch; season well with nutmeg; bake with
an upper crust.
CLEANING SILVER SPOONS The disagreeable
discoloration of egg can be readily taken from silver spoons by
washing them in potato water water in which potatoes have been
boiled. It is much better than salt, as it does not scratch the
POTATO PIE Yolks of 6 eggs, 1 cup sugar, 1 cup
butter, 1 pint of sweet cream, 1 cup fresh milk, 1 cup mashed
potatoes; mix potatoes and butter well; add other ingredients; bake
with only an under-crust; frost with the whites of 6 eggs and 6
tablespoons sugar; flavor to suit.
ICE CREAM PIE Make a smooth paste of flour and cold
water; add boiling water to it, stirring until it is about like
cream; when cool add an egg; sweeten to taste; put in a small lump
of tartaric acid and flavor; bake crust; put in a small lump of
tartaric acid and flavor; bake crust (sic); put in the mixture and
bake a little frost on top.
FOR THE TOILET Of white wax, oil of sweet almonds,
spermaceti and white soap each Ό ounce; 1 pint of rose water or
elderflower water; best cologne 3 ounces. Cut the wax, sperm and
soap very fine; put into an earthen vessel with a gill of the rose
water, set into a dish of boiling water and let stand until
dissolved. Then add first the oil of almonds, then the rose water
OATMEAL PUDDING Mix 2 ounces of Scotch oatmeal in Ό
pint of milk; sweeten to taste, and stir over the fire for 10
minutes; then put in 2 ounces of sifted bread-crumbs, stir until the
mixture is stiff; then add 1 ounce of shret suet (sic), and one or
two well beaten eggs; add a little lemon flavoring or grated nutmeg.
Put the pudding into a buttered dish, and bake slowly for an hour.
BREEZE PUDDING Dissolve ½ box of gelatin in a pint
of boiling water; add 2 cups of sugar and the juice of 2 lemons;
after this has become cool (not cold), break into it the white of 3
eggs; beat all to a stiff froth; make a soft custard with the yolks
of the eggs, adding 3 others, and a quart of milk; pour the whites
into molds, and, when ready for use, turn them out, pouring the
STUFFED EGGS. 6 hard-boiled eggs, cut in two, take out
the yolks and mash fine; then add 2 teaspoonfuls of butter, 1 of
cream, 2 or 3 drops of onion juice, and salt and pepper to taste;
mix all thoroughly and fill the eggs with this mixture; put them
together. Then there will be a little of the filling left, to which
add 1 well beaten egg. Cover the eggs with this mixture and then
roll in cracker crumbs. Fry a light brown in boiling fat.
NEW WAY TO COOK CHICKENS Cut the chicken up, put it
in a pan and cover it over with water; let it stew as usual, and
when done, make a thickening of cream and flour, adding a piece of
butter and pepper and salt. Have made and bake a pair of short
cakes, made as for pie crust, but roll thin and cut in small square.
This is much better than chicken pie and more simple to make. The
crusts should be laid on a dish and the chicken gravy poured over
while both are hot.
TO CAN TOMATOES I have found it cheaper (says a
lady) to can my own tomatoes than to buy them canned. I do not scald
my tomatoes, but put them in bake pans, just as they are; of course
I have washed and dried them first. I let them bake 15 minutes, then
I take them out and pour off all the fluid which has come from them;
this liquid I throw away; then I peel my tomatoes when they are
cold; I now cook them in a large kettle for a full hour and a half;
when scalding hot I put them in my tins and solder; I generally warm
my tins, so that is cooling the vacuum is more perfect; I put
neither salt nor pepper in the tomatoes.
MEAT HASH Chop fine any kind of cold meat (before
chopping dredge with salt and pepper. This is always the best manner
of seasoning hash, as by this means all parts will be seasoned
alike.) If you have cold potatoes, chop fine and mix with the meat;
if they are hot, mash. Allow ½ meat to 2/3 potato. Put this mixture
in the frying pan, with a little water to moisten it, and stir in a
spoon of butter, or, if you have nice beef drippings, use that
instead of butter. Heat slowly through, cover and let stand on a
moderately hot part of the stove or range 20 minutes. When ready to
dish, fold as you would an omelet, and dish. Save all the trimmings
and pieces that are left of all kinds of meat, and have a hash once
or twice a week. It does not hurt hash to have different kinds of
meat in it. Avoid having a hash greasy.
AUGUST 29, 1879
OATMEAL PUDDING. To a quart of milk allow four
tablespoonfuls of Irish oat-meal, four tablespoonfuls of flour, and
a little salt. Bring the milk to a boil using a farina-kettle or a
tin-pail set into a kettle of boiling water and stir in the meal
and flour made smooth in cold milk. Stir constantly for fifteen or
twenty minutes, then set back for fifteen minutes before turning
out. Eat with cream and sugar.
LEMON TEA. Green tea, cool, and with half a lemon
squeezed into it. Makes an excellent drink.
LETTUCE Pick apart the heads and pile upon pounded
ice on a glass dish. Pass vinegar, pepper, salt and powdered sugar
TO CAN CHERRIES Six ounces of sugar to one quart of
cherries; boil moderately for five minutes; have the cans hot and
seal while warm.
TO BROWN FLOUR Spread upon a thin plate and place
upon the stove or in a very hot oven and stir continually after it
begins to color until it is brown all through. Keep it always on
hand for gravies. Do it at odd moments and keep in a glass jar
covered closely. Shake it up every few days to prevent lumping.
MILK TOAST FOR INVALIDS Toast your bread a nice
brown, dip each slice as it comes from the toaster in boiling water,
butter and salt lightly, and lay in a covered dish. Have ready in a
saucepan enough boiling milk, slightly thickened, about like cream,
and pour over your dish of toast, cover closely and let stand five
minutes. It is improved by using a part of Graham bread. This will
be found nice for tea.
PINE-APPLE ICE CREAM Slice one large pine-apple thin
and scatter one pound of sugar between the slices; cover it and let
the fruit steep three hours; then cut or chop fine in the syrup and
strain through a sieve; beat gradually into one quart of cream and
freeze rapidly. If you like, reserve a few slices of pine-apple
unsugared, cut into squares and stir through the cream when half
SWEET POTATO PONE Take four large sweet potatoes,
peel and grate them, then add two cups of water or milk, a lump of
butter the size of an egg, melted, three eggs well beaten, a
teaspoonful each of allspice and cinnamon, one and ha half
teaspoonfuls of ginger, and half a (sic) nutmeg, grated; mix all the
ingredients well, butter a pudding pan, pour in your pone and bake
in a moderate over.
VEAL LOAF One pound of veal, one-half pound of salt
fat pork, three small crackers, one egg, salt and pepper.Chop the
veal raw to a fine mince, chop the pork and add to it; roll the
crackers fine, beat the egg, and mix altogether thoroughly; put in a
quart pan and bake about two hours, slowly at first, and having it a
nice brown when it comes from the oven. This should be set aside and
thoroughly cooled, or placed in the refrigerator. When wanted for
use cut in slices with a sharp knife; this will be found nice for
tea, lunch or picnics.
TO STEW RHUBARB At this season of the year, before
fruit is fairly in the market, rhubarb, if properly cooked, is
excellent and wholesome. The art of cooking rhubarb so as to retain
its color and pleasant acid depends on the same principles as in
stewing fruit.As soon as the rhubarb is cleaned and sliced, cook it.
If allowed to remain any time after it has been cut, it becomes
dark, just as would apples. Put the sliced rhubarb in cold water,
not too much water, and bring it gently to the boil. No exact amount
of sugar, as the sweetness is according to taste.To one quart of cut
rhubarb by weight add one-quarter of white sugar.
SPINACH Wash and clean spinach enough for tow or
three days, put in boiling water with a teaspoonful of salt, boil it
briskly for ten minutes, turn it into a colander, drain it, press
all the water out of it, and set to chopping it with a big knife
just as long as you have patience for the work. Now if you wish to
serve this, take a portion and put it on the fire with a piece of
butter, a half a pint of good broth, and let it simmer just as long
as you please. Spinach, so that it is not dry or burned, can never
be cooked too much. Slice a hard boiled egg and serve with it. A
very little fried onion, perfectly cooked, chopped fine improves,
according to some tastes, the flavor of spinach.
MUTTON HAMS Take the hind or fore legs of a sheep
and rub them with the following: Mix two tablespoonfuls of sugar
with the same quantity of tablesalt and half a tablespoonful of
saltpeter. Place the hams in separate pans and rub each one with the
same quantity. Turn twice a day for three days, and rub thoroughly
with the hand at each time, turning away the liquor which flows from
the meat. Then make a new mixture and turn and rub daily for ten
days. At each rubbing take care to leave that side uppermost which
was under before. Then smoke the hams like those made from pork and
boil in the same way. Hams prepared in this way will be relished so
much that you will always have a good supply of them in the
ICED APPLES, PEACHES OR ORANGES Grate fine, sprinkle
with white sugar, and freeze them.
STRAWBERRY ICE CREAM Mash one quart of berries with
one pound of sugar, rub through a colander, add one quart of sweet
cream and freeze as usual.
PUFF CAKES Two cups of white sugar, one-half cup
butter, one cup sweet milk, three eggs, well beaten, three cups
flour, one tablespoonful baking powder, thoroughly mixed the flour;
season with lemon.
WHITE CORN DODGERS - Take one pint of white corn meal
and turn over it one pint of boiling water; add a little salt, and a
well beaten egg tot he batter when nearly cold. Butter some sheets
of tin and drop your batter by tablespoonfuls all over them and bake
in a hot oven twenty-five minutes.
SALAD DRESSING Three eggs, tablespoonful of sugar,
oil, mustard, and salt, one cup of vinegar and one of milk; beat the
eggs, then add the other ingredients, and stir all together over a
kettle of boiling water to the consistency of boiled custard. If put
in a closed bottle and kept in a cool place it will keep two
SHORTCAKE Prepare the dough as for biscuit, only
much richer; roll out two crusts nearly as thin as for pie crust;
put them together, spreading a little butter between them; bake in a
quick oven. When done, place the fruit or preserves between the
crusts. When it is not in the fruit season, dried fruit or preserves
make a very good substitute.
STEWED SALSIFY Scrape the roots, dropping each into
cold water as soon as cleaned, for exposure to the air blackens
them; cut in inch pieces; put in a sauce-pan hot water enough to
cover and stew until tender; then turn off the water and add a cup
of cold milk. Stew ten minutes after this begins to boil; put in a
large lump of butter, cut in bits and rolled in flour; pepper and
salt to taste. Boil up at once and serve.
PEAS AND LETTUCE Blanch a quart of peas for about
five minutes and drain them; blanch a head of lettuce for one minute
(blanching is only boiling or steeping in boiling water); put peas
and lettuce in a saucepan with one ounce of butter; stir gently on
the fire for about one minute, and then add a little broth or water,
two or three sprigs of parsley, salt and pepper; boil slowly until
done; and serve warm. The parsley may be served or removed just
before serving, according to taste. The lettuce is served with the
TONGUE SOUP Put a small tongue into a stewpan with
trimmings of any bones of fowl or veal, and stew for four hours,
removing the scum; take out the tongue, skin and clean it, and leave
it to cool; put back the trimmings and the root, with a carrot, a
turnip, a head of celery and an onion, half a teaspoonful of
cayenne, and stew one hour more; then strain the soup, and when cool
remove the fat. and set it on to heat, with a turnip and carrot cut
in squares; and two tablespoonfuls of grated tongue; let it simmer
slowly for an hour, and serve with boiled rice.
GREEN PEAS There is a vast difference in the peas in
the same pod. Those nearest to the stem are the oldest and toughest,
being the most fully matured. In Paris peas are sorted in this way.
Not more than once or twice in a whole season are good green peas
sent to table. Either the peas are old and flavorless, or they have
been badly prepared.This is a good recipe, as M. Bios taught it to
me: Take a saucepan and put in a half teaspoonful of salt; at the
very first boil drop in two quarts of peas; boil gently and drain;
put in a colander, shake then, turn them into a hot dish; put into
that four ounces of butter, a little salt and white pepper, and put
the dish with peas in an oven for not over two minutes.
ICED TEA Make the teas in the same way, only without
the milk. Some people pour hot tea on a lump of ice and think they
have an excellent tea, but there is a great difference between the
TOMATO RELISH. Twenty-five tomatoes (ripe and
peeled), four onions, eight peppers (seeds taken out) and chopped
fine with onions, eight cups of vinegar, four tablespoonfuls sugar,
two of salt. Boil gently one hour.
ICED COFFEE Make more coffee than usual at breakfast
time and stronger. Add one-third as much hot milk as you have
coffee, and set away. When cold, put into ice. Serve as dessert,
with cracked ice in each tumbler.
TO COOK SALSIFY Wash and scrape, then cut from the
end slices ½ inch thick; put them in the kettle with water enough to
cook, add a little salt; then when thoroughly done, season with one
pint sweet cream, pepper and butter, do not drain before
BLUEBERRY CAKE One cup of milk, one of sugar, three
cupfuls of flower (sic), two teaspoon of cream-tarter, a piece of
butter the size of an egg, and two eggs. Beat them well together and
add the blueberries having rolled them in a little flour first. This
is very nice.
SPICED PLUMS Take one pint of vinegar and add three
pounds of sugar, one tablespoonful each of cloves, cinnamon and
allspice; boil all together; have ready four quarts of plums; repeat
the boiling of the liquor each day for nine days and each time while
hot pour over the plums.
RASPBERRY VINEGAR Put one quart of good vinegar over
two quarts of berries; let them stand over night; strain and pour
the juice over two more quarts of berries; stand over night; then
strain again; let it come gently to a boil; then bottle for use in
small necked bottles. One tablespoonful in a glass of ice water on a
hot summer day is refreshing.
CHOW-CHOW Take one peck of green tomatoes and
eighteen small onions; slice both onions and tomatoes; add one-half
pint white mustard seed, one-half ounce allspice, one-half ouce
cloves (the spices whole); one-half dozen bell peppers (ripe) or a
tablespoonful of cayenne, salt enough to season. Cover the whole
with vinegar and boil two hours.
GREEN PEA SOUP Boil until tender one pint of shelled
peas in just enough water to cook them; remove from the fire and
wash very fine; then mix thoroughly with two pints of milk, strain
through a sieve and return to the fire. Season with butter, pepper
and salt to suit the taste, and when it boils serve with crackers,
the same as oyster soup. String beans can be prepared in the same
BROWNED TOMATOES Take large, round tomatoes and
halve them; place them, the thin skin down, in a frying pan in which
a small quantity of butter has been previously melted; sprinkle them
with salt and pepper and dredge them well with flour; place the pan
on a hot part of the fire and let them brown thoroughly; then stir
them and let them brown again and so on until they are quite done.
They lose their acidity and the flavor is superior to stewed
OCTOBER 10, 1879
THE TABLE. A spoonful of stewed tomatoes in the gravy
of either roasted or fried meats is an improvement.
OATMEAL CAKE: To a pint of meal add enough water to
make it stir like pancake batter, season with a little salt and bake
in a shallow pan for 20 minutes in a hot oven.
OATMEAL PUFFS: To a quart of sweet milk allow 3 well
beaten eggs, 2 ½ teacups of German flour and a little salt; beat all
thoroughly together and bake in hot gem irons.
STUFFED TOMATOES: Cut in halves and hollow out in
center; take whatever cold meat you have, chop with onion, some
herbs, crumbs of bread, and add to it 2 yolks of eggs; fill up your
tomatoes and put in a buttered pan; let them bake slowly.
EFFERVESCING LEMONADE: Put into each bottle two
drachmas of sugar, two drops of essence of lemon, one-half drachma
bicarbonate of potash, and water to fill the bottle; then drop in
thirty-five grains of citric or tartaric acid in crystals, and cork
immediately, tying the cork and placing the bottle in a cool place
or in iced water.
PEACH PRESERVES: To every pound of peaches that have
had the stones and peeling removed, add three-fourths pound load
sugar, and let them remain over night. The next morning pour off the
syrup that has been formed, and let it cook for an hour; then put
the peaches in, cook until the fruit is thoroughly done, but not
cooked to pieces; put in an airtight jar and it if ready for use at
MUFFINS: Beat 1 teacup of butter and 1 of sugar to a
stiff cream; beat 4 eggs very light yolks and whites separately
and beat them into the sugar and butter until quite light. To 4
quarts of flour put a half teaspoonful of salt. Pour into the middle
of the flour a cup of good home-made yeast, or whatever yeast you
are accustomed to use as much as you usually take for 4 quarts of
flour then stir in the sugar, butter, and eggs, with 2 quarts of
sweet milk. Let it rise over night, and bake in well buttered
muffin-risers in the morning.
FIG PRESERVES: Pick the figs half ripe with the stems
on, weigh them, then put them in a tub of alum water made moderately
strong; after being in alum water about half an hour remove them;
put them in the preserving kettle and pour cold water in enough to
cover the fruit; let it come almost to a boil, the take the fruit
out, put it in a large dish or water in the sun and tip it up so as
to drain all the water off; make a syrup by taking as many pounds of
white loaf sugar as there are of figs, and add a pint of water for
each pound of sugar; let the syrup boil until of the consistency of
honey, then add the figs. It takes them about four hours to cook;
about an hour before removing from the kettle add lemon or green
ginger, whichever is preferred for flavoring.
SOFT GINGER BREAD: Put 1 teaspoon of salt into 2
quarts of flour, and 1 teaspoon quite full of soda; then sift them
with the flour together. Beat 1 cup of butter to a cream, and then
beat to it 1 cup of fine brown sugar, 2 teaspoonfuls of ginger. Pour
this, when well beaten to the butter, into the middle of the flour.
Stir 1 full cup of sour milk to the same quantity of molasses; when
well combines, pour this into the flour, and mix as quickly as
possible to a soft dough. Have on hand more sour milk, to be poured
in quickly if the molasses and milk do not make it soft enough.
Spread the dough on a tin sheet, or drop into gem-pans, or
patty-pans; set into a baking pan; sprinkle fine brown sugar over
the tope, and bake crisp, taking care not to scorch it.
A NICE WAY TO COOK CRUSHED WHEAT: Put two teacups of
crushed wheat to 4 cups of boiling water. Stir it till all the lumps
disappear, then put it into a steamer, or double boiler, or farina
kettle. It can be cooked so as to be palatable in 30 minutes, but is
much nicer cooked 3 or 4 hours, and in a steamer or double boiler it
can be cooked that long without burning; but if simply boiled it
cannot cook to perfection without drying on the kettle, occasioning
much waste. Crushed wheat, if steamed, may be cooked in milk instead
of water, and be improved. Serve warm or cold, and eat with sugar
and cream. After it becomes cold it may be rewarmed in a steamer;
but never break it up. It is not nice fried, but it may be cut in
slices and put into a quick oven till brown.
MISCELLANEOUS: You can get a bottle or barrel of oil
off any carpet or woolen stuff by applying dry buckwheat plentifully
and faithfully. Never put water to such a grease spot, or liquid of
TO RENOVATE BLACK GRENADINE: Take strong cold coffee,
strain it, and wring the grenadine out of it, quite tightly, after
which shake out and fold up. Iron with a moderate hot iron, over a
piece of black material.
STAINS FROM DRESSES: Stains from fabrics may be
removed by moistening the spot with a solution of epsom salts in a
few drops of hot water. Rub it in well the first time, and then
moisten again. Next, fill a tin vessel with boiling water, and set
on the stained place for a few minutes, and afterwards wash out in
soft water. It is advisable to have articles thus treated washed
APPLE OMELETTE. Take about six large apples, pare and
stew them as for sauce, beat them smooth white hot, adding one
tablespoonful of butter, five tablespoonfuls of sugar, nutmeg to
taste, or lemon should you prefer; when cold add the beaten yolks,
and lastly whites of three eggs, pour into a buttered dish, and bake
in a moderately hot oven, and serve for tea with graham
TOMATO SAUCE Take eight ripe tomatoes; cut them up,
skins and all, and stew them until they are soft; pour them through
a sieve; season with pepper and salt; add five tablespoonfuls of
brown gravy; stir it well together and heat it.
TOMATO PASTE FOR SOUP Skin the tomatoes and stew
them quite dry; then put them on plates and stand in the sun to dry;
when dried into a paste, put it into jars and tie them down this
can be kept all winter if put in a cool, dry place.
GRAPE CATSUP Nine pounds of grapes and six pounds of
brown sugar. Boil the grapes until soft; rub through colander; add
sugar and boil until quite thick, then add three pints of vinegar,
one tablespoonful each of cloves, cinnamon, allspice and black
BOILED PUDDING Six eggs, well beaten; seven
tablespoonfuls of flour, one quart of milk, nutmeg; boil in a
pudding-boiler one hour. Sauce: Cream, one cup butter, and two cups
of fine sugar; add one claret-glass of sherry or currant wine.
BUTERMILK PANCAKES One quarter of a pound of rice
flour, one small teaspoonful of bicarbonate of soda, made into a
light batter, with buttermilk; must be put in the pan at once, with
very little butter or lard, and fried as other pancakes.
BAKED TOMATOES Peel them and put into a baking dish
with breadcrumbs, butter, pepper and salt, one onion, if you like
it; sift corn meal over the top of them and bake slowly; they will
take between two and three hours to bake; if they are acid, use
sugar instead of salt.
MIXED PICKLES Two quarts of small cucumbers, one
quart of small onions and one large cauliflower. Put the cucumbers
in brine one day; scald the onion and cauliflower in salt and water;
put in three green and three red peppers and anything else that will
pickle. Mixture for pickles: To three quarts of vinegar add two cups
of sugar, on-half cup of flour and twelve tablespoonfuls of mustard
with a few sticks of cinnamon.Put the pickles in a jar and pour the
mixture over boiling hot; when cold add one cup of grated
ICE CREAM WITH EGGS. One quart of milk, four eggs
the whites and yolks beaten separately and very light four cupfuls
of sugar, three pints of sweet cream, five teaspoonfuls of vanilla;
heat the milk to boiling; have your yolks well beaten; pour the milk
into the yolks; add the sugar, then the whites, beating all the
while; return to the fire and heat again, stirring and watching
carefully until it begins to thicken like custard; then set aside to
cool. When cold, beat in your cream and flavoring. Freeze as soon as
possible after it is thoroughly cool.
BUTTERMILK POP Boil one quart of fresh buttermilk;
beat one egg, a pinch of salt and a heaping tablespoonful of flour
together, and pour into the boiling milk. Stir briskly and boil for
two or three minutes, and serve while warm with sugar, or better
still, maple syrup. Although this is an old-fashioned and homely
dish, eaten and relished by our grandparents before cornstarch, sea
moss, farina, desiccated cocoanut and other similar delicacies were
ever heard of, it is perhaps as nutritious as any of them, and often
far more easily obtained.
PICKLED MANGOES Young musk or nutmeg melons: English
mustard seed, two handfuls, mixed with half cup scraped
horse-radish, pounded mace or nutmeg, one teaspoonful; chopped
garlic or onion, two teaspoonfuls; one teaspoonful ginger; one dozen
whole pepper corns; half tablespoonful ground mustard to each pint
of the mixture; one tablespoonful best salad oil to same quantity;
one teaspoonful celery seed; cut a slit in the side of the melon;
insert your finger and take out all the seeds. If you can not get
them out in that way cut a round piece from the top, saving it to
replace. Lay the mangoes in a strong brine for three days. Drain off
the brine and freshen in pure water twenty-four hours, green as you
would cucumbers, and lay in cold water until cold and firm. Fill
with the stuffing. Sew up the slit or tie on the piece with pack
thread; put them into a deep stone jar and pour scalding vinegar
enough to cover them. Repeat this process three times at intervals
of two days, then tie up the jar and set in a cool, dry place. They
should not be eaten for three months but will keep years.
PEAR PICKLES One peck of pears, three pounds of
sugar, one pint of good cider vinegar; steam the pears over water
until tender; then boil in the sirup, with spices, same as for
peaches. I always peel the pears for pickling, but do not
MIXED PICKLES Slice green tomatoes and cover with
salt and water, let them stand three or four days; then boil tender
in water and a little vinegar. Drain well after boiling; then put a
layer of tomatoes in a jar and sprinkle with (whole) allspice,
cinnamon, cloves and thinly sliced horse radish; a layer of shredded
cabbage, slightly salted; a layer of onions, and so repeat until the
jar is filled; put spices between each layer; cover the whole with
boiling, hot vinegar.
PEACH PICKLES To one peck of peaches allow four
pounds of sugar and a pint of sharp cider vinegar; use nice yellow
peaches if you can get them. Take a coarse towel and rub them until
smooth or the fur is removed. Put two or three cloves in each one;
when your sirup is melted and boiling hot, add a small bag of ground
cinnamon and enough peaches to boil without crowding. Let them boil
from two to five minutes, skim out, place in a jar, and continue
until all are boiled. Cook sirup until thick as desired and pour on
them (hot) three times.
RAGAN PICKLES Two gallons of cabbage, sliced fine;
one gallon of chopped green tomatoes; twelve onions, also chopped;
one gallon best vinegar; one pound brown sugar; one tablespoonful of
black pepper; half an ounce turmeric powder; one ounce celery seed;
one tablespoonful ground allspice; one teaspoonful ground cloves,
one-fourth pound white mustard, one gill of salt. Boil all together,
stirring well, for two hours. Take from the fire, and add the
spices; then put in air-tight jars. Set in a cool, dry place, and
this delicious pickle will keep all winter.
PICKLED BUTTERNUT OR WALNUTS Gather them when soft
enough to be pierced with a pin. Lay them in strong brine for five
days, changing this twice in the meantime.Drain and wipe dry; pierce
each by running a large darning needle through it, and lay them in
cold water for six hours. To each gallon of vinegar allow one cup of
sugar, three dozen each of whole cloves and black pepper corns, half
as much allspice and a dozen blades of mace. Boil five minutes; pack
the nuts in small jars and cover with the scalding vinegar. Repeat
this twice within a week; tie up and set away. Good to eat in a
TOMATO CATSUP Take a bushel of ripe tomatoes; rub
them with a damp cloth; cut out the hearts and place them over the
fire with two heaping handfuls of peach leaves, one dozen large
onions (cut in small pieces) and one quart of water. Boil until soft
and strain through a coarse sieve. It will take about two hours to
boil soft enough. Put the liquid in the boiler again over the fire,
adding a half gallon of strong vinegar. Have ready two ounces ground
allspice, two ounces ground black pepper, two ounces cayenne pepper,
two ounces mustard, and, if preferred, two ounces celery seed, one
ounce ground cloves, two grated nutmegs, two pounds brown sugar and
one pint of salt; mix the ingredients thoroughly before putting them
in the boiler. Boil two hours and when cool put in bottles, cork,
seal and keep in a cool place.
CANNED PUMPKINS Wash the pumpkin (do not peel, as
the sweetest part lies next the rind); but up in rings, then in
small squares; fill your kettle and put in a few spoonfuls of water
to start it; cover closely and let it steam until tender. Remove the
cover and let it cook until as dry as possible without burning
(stirring often) whether it be half or a whole day. Seal while hot
in tine cans (it must be kept dark). When wanted for pies remove
from the can to the colander and thoroughly sift; allow two eggs for
three pies; make quite sweet with brown sugar; flavor with ginger
and make thin as sweet cream with equal parts of milk and water, or
two-thirds water (I prefer it to all milk); bake slowly in a good
crust until it is solid like custard. If properly baked it will be a
rich brown, shiny to look at and delicious to the palate.
HINTS ON PICKLING, PRESERVING, CANNING, ETC., ETC.
from The Detroit Free Press
In preparing catsups, pickles, etc., vessels of earthenware,
stoneware or well-tinned copper pans should alone be used, as salt,
vegetable juices and vinegar rapidly corrode copper and render the
results poisonous. Nothing in the shape of copper, lead, or pewter
should be allowed to come in contact with them at any time. Even a
plated copper spoon left in a bottle of catsup of some time will
render its contents dangerous. A porcelain kettle is always best for
this purpose, though many prefer the granite ware, and I see that is
the kind Miss Dod uses in her cooking operations in her school.
In making pickles use none but the best cider vinegar. Never keep
pickles in glazed earthenware, but in glass or hard stoneware, and
well covered with vinegar. They should be examined every month or
two and soft pieces removed. If there is much tendency to soften it
is advisable to strain off the vinegar, add to each gallon a cupful
of sugar, boil it and return it to the pickle jar while hot. The
occasional addition of a little sugar keeps pickles good and
improved them. Spices in pickles should be used whole, slightly
bruised, but preferably not ground; if ground they should be tied up
in thin muslin bags. Most pickles, if well kept, improve with age by
the vinegar losing its raw taste and the flavor of the spices
improving and blending.
To strengthen weak vinegar, if in pickles, turn it off, heat it
scalding hot, put it on the pickles and when lukewarm put in a small
piece of alum the size of a filbert and a brown paper four inches
square wet with molasses. If it does not grow sharp in two weeks it
is past recovery and must be thrown away. If in winter freeze it and
remove the ice on the surface, for the water alone freezes, leaving
keep up a constant supply of vinegar: Before the barrel is quite
out, fill the barrel with one gallon of molasses to every eleven
gallons of soft water. This mixture will become good vinegar in
about three weeks. If the barrels stand on end, there must be a hold
made in the top, protected with gauze to keep out insects. If
standing on the side the bunghole must be left open and similarly
Meat can be preserved with vinegar by washing the meat, drying it
and laying in strong vinegar, or by being boiled in the vinegar,
leaving it in until cold and then set aside in a cool cellar.
Fish can be preserved for a long time by sprinkling with sugar,
keeping the fish in a horizontal position, so that the sugar may
penetrate as much as possible. Salmon thus treated has a more
agreeable taste, and this method does not destroy the flavor of any
fish if so treated.
To insure success in canning fruit, select that which is perfectly
ripe and at the same time sound. To can fruit in tin cans, fill them
full of the fruit and solder securely, then pierce a small pin hole
in the top of each can to allow the air to be expelled; place the
cans in a boiler as deep as the cans are high, pour boiling water
into the boiler until within one-half inch of the top of the cans.
Keep the water hot over a moderate fire, but not boiling, until the
air ceases to escape from the cans, and then seal the air-holes with
solder before removing the cans from the water. The cans should then
be taken out, wiped dry and allowed to cool. When cold, if the cans
have been closed perfectly air-tight, the vacuum inside will cause
the top and bottoms of the cans to become concave, or hollowed
inwards. Tomatoes are also canned in this manner. Meat can be canned
in the manner by removing the bones, parboil the flesh, put into
cans and fill up with rich seasoned soup. Proceed as above. No water
should be used with fruits, except in cases where a little is
necessary to dissolve the sugar. Small fruits are kept in better
condition by adding one-half pound of white sugar to each pound of
fruit, letting them come to the boil and then filling the cans quite
full, soldering the lid of the can immediately. Most vegetables can
be kept in this way, omitting the sugar and scalding them in water
sufficient to cover them.
To can peaches by the cold process, pare and halve the peaches, pack
them as closely as possible in a can without any sugar. When the can
is full, pour in sufficient cold water to fill all the interstices
between the peaches and reach the brim of the can. Let it stand long
enough for the water to soak into all the crevices say six hours
then pour in the water to replace what has sunk away. Seal up the
can and all is done. Canned in this way, peaches retain all their
freshness and flavor. There will not be enough water to render them
insipid. If preferred, a cold sirup could be used instead of pure
water, but the peaches taste most natural without sweetening.
Glycerin of purest quality has been recommended for the preservation
of fruits (have not tried it), previous to eating which, the
glycerin should be removed, by immersing the fruit in water.To keep
apples and pears fresh, gather the fruit during a dry day, and put
it at once into earthen, glazed pans, deep enough to contain two or
three layers of fruit, and each one having a tightly fitting lid. If
the fruit sweats, the exudation dries on the fruits surface, and
helps to keep in the moisture and flavor. The cover helps to do the
same, and to exclude the light. Keep the pans in a cool, dry place,
and never wipe the fruit until required for dessert. Pears may be
kept in the same way, but require constant watching. After fruit in
has been allowed to lay on the shelves in the fruit room, and sweat,
they should be wiped dry and packed in boxes, with dry sawdust
enough to exclude the air from them. The sawdust from resinous woods
should not be used. If they were packed in dry sand they would keep
equally well, but it is difficult to clean them from the sand, and
therefore they are gritty, which is unpleasant.
APPLE CUSTARD Take a half cup of melted butter, two
cups sugar, three cups stewed apples, four eggs, whites and yolks
separately beaten. Bake in pie-plates in bottom crust.
VIENNA CHOCOLATE Put into a coffee-pot set in
boiling water, one quart of new milk (or a pint each of cream and
milk); stir into it three heaping tablespoons of grated chocolate,
mixed to a paste with cold milk; let it boil two or three minutes,
and serve at once.
BUTTER SCOTCH CANDY One pound of sugar, one-half
pint of water. Boil as hard as possible without graining. When done
add half a cup of butter, and lemon juice for flavor, if desired.
Turn on a buttered dish, or better, a marble slab, and when partly
cool, cut with a knife into small squares, and when cool a slight
tap will break them off.
POTATO CAKES Take potatoes mashed are best, but
boiled ones can be mashed immediately after dinner, before getting
too cold; add about an equal amount of flour and a small piece of
butter or lard; rub thoroughly together, roll out and cut as for
biscuit not too thick and bake in a rather quick oven. When done
to a light brown, cut open, butter and eat warm.
- Into two quarts of flour, put a piece of butter size
of an egg, a little salt, one tablespoonful of white sugar, one pint
of milk, scalded, and add while warm; half a cup of yeast, or one
small cake. When the sponge is light, mold for fifteen minutes; let
it rise again; when light roll out, cut into round cakes; place a
piece of butter on top, and fold each over itself when light; bake
in a quick oven.
MIXED PICKLES Take one pound of ginger-root and
one-half pound of garlic (both previously salted and dried); two
gallons vinegar; one-half ounce turmeric; and one-quarter pound long
pepper. Digest together tow or three days near the fire in the stone
jar; or gently simmer them in a pipkin or enameled saucepan. Then
put in almost any vegetable, except red cabbage and walnuts, all
previously salted and dried.
HOMINY MUFFINS Take two cups of very fine hominy
boiled and cold; beat it smooth and stir in three cups of sour milk,
half a cup of melted butter, two tablespoonfuls of salt and two
tablespoonfuls of white sugar; then add three eggs, well beaten, one
teaspoonful of soda dissolved in hot water, and one large cup of
flour; bake quickly.
CORN MEAL GEMS Take two cups of corn meal, two cups
of wheat flour, a couple tablespoonfuls molasses, water enough to
wet it thoroughly; let it stand over night; in the morning have your
gem irons hot; put in a pinch of salt, a small teaspoonful of
salertus and a piece of butter as large as a nutmeg; stir well, drop
in the gem-irons and bake in a quick oven.
SALMON PIE Take a can of Oregon salmon; empty it
carefully from the can so as not to break it; prepare a crust in a
high dish beforehand; take a spoonful of flour, half as much butter,
and as much ground mace as will go on a pen-knife, a tablespoonful
of salt, and work it well together; thin it with some of the liquor
from the fish, add some chopped parsley to it, with a few
peppercorns; stew the sauce, stirring it so that it shall be smooth;
wen the sauce is done put on the fish; pour the whole carefully into
the crust; bake for ten minutes until it is hot enough and serve.
Sufficient for four or five people.
MOCK OYSTERS Take one-half dozen of good-sized cars
of corn; put them in cold water, and when it begins to boil set it
on the back of the range, and let it simmer for one-half hour. Then
put the corn in cold water. When cool, wipe the ears with a dry
towel and grate them; then put them through a hair sieve to rid them
of the shells of the corn. Have two eggs well beaten, two
tablespoonfuls of cream, two of grated crackers, one teaspoonful of
salt, one-fourth teaspoonful pepper; beat this all well together.
Have a lump of good butter about the size of half an egg; put it in
a frying pan. When hot, put the corn mixture in, in tablespoonfuls,
allowing space that they do not run together. When they are a nice
brown turn them over and fry the other side. It requires about five
minutes to cook them. This will make about two dozen oysters, serve
SWEET PICKLES A correspondent of the Country
Gentleman says: I have been preparing some blackberries for
pickling, and as it is our favorite method of preserving this fruit,
I will tell how it is done. To nine pounds of fruit add three pounds
of sugar, one pint of pure cider vinegar, and spices to suit the
taste. I prefer cloves and cinnamon, and shall use four ounces of
each for a four-gallon jar of pickles, containing about thirty
pounds. Some grind the spices and others break the cinnamon in bits
and add it with the cloves, but I dislike to be continually finding
sticks in the sauce, and shall sew them firmly into a thin muslin
bag, and boil them up with the fruit, allowing them to remain in the
jar until emptied. Last year I boiled the vinegar and sugar, and
turned it over the berries, poured it off next morning, scaled and
returned, and repeated the process again, but as the sauce commence
fermenting and had to be scalded over, I shall, this fall, boil up
the berries before turning them into the jar. This mode is a good
one for sweet apples, crab apples, pears, or green tomatoes. I steam
the apples and pears until soft enough to admit a spike of broom
corm. Lay carefully in a jar and pour the spiced and sweetened
vinegar over them. For crab apples, I prefer whole cloves and broken
cinnamon bark, thinking it gives a delightful color tot he almost
transparent sauce. If sweet apples are pickled, either whole with
the stems on, or if larger, peeled and quartered, a few sliced
lemons with the pips removed will give them a mild acidity and
delightful flavor to the whole.
NOVEMBER 28, 1879
POTATO SALAD Pare and slice some cold boiled
potatoes. Peel and slice thin one onion. Mix on a salad dish, and
pour over them the following dressing: Stir together one saltspoon
of salt, quarter of a saltspoon of pepper, one tablespoonful of
vinegar, and three of oil. Dress the salad with this mixture, and
serve with chopped parsley.
POTATO SOUP Boil two or three pounds of potatoes
well, mash them, add slowly good broth sufficient for your tureen.
et this well boil, and then add some spinach, sorrel, a little
parsley, lemon thyme, mint, and sage, all chopped fine. oil all five
minutes. epper and salt to taste. Just before taking off the fire
add two well beaten eggs.
PICKLED ONIONS Take some small onions, peel and
throw them into a stew pan of boiling water. Set them over the fire,
and let them remain until quite clear. Ten take them out quickly,
and lay them between two cloths to dry. Boil some vinegar with
ginger and a whole pepper, and when cold pour it over the onions in
glass jars, and tie them closely over.
SALAD CREAM Take the yolks of three fresh eggs. Wisk
them well up with ten grains of cayenne pepper. Then take an ounce
of mustard, salt one dram and a half, salad oil half an ounce. Mix
well with half a pint of the best vinegar, and then add the two lots
together. Shake them well, and you will have an excellent mixture,
which will keep for twelve months.
FRIED POTATOES Pare some potatoes so as to give each
the form of a cylinder, then cut each cylinder in slices the eighth
of an inch thick. By this means all the pieces of potato will be the
same size. Dry them thoroughly in a napkin. Put them in the frying
basket, and plunge it in boiling hot lard. Shake the basket
continually, and as soon as the potatoes have acquired a light
yellow color, turn them out on a cloth in front of the fire and
sprinkle them with fine salt.
BARONESS PUDDING Shred one-half pound of suet, and
chop fine. Seed and chop one-half pound raisins. Mix the suet and
raisins with half a pound of stale bread-crumbs, four ounces of
sugar, and a pint of milk. Wring a pudding cloth out of boiling
water, dust thickly with flour, tie the pudding up in it, put into a
large pot of boiling water, and boil steadily for four hours. Turn
out of the cloth, dust thickly with powdered sugar, and serve hot
with any pudding sauce.
ENGLISH APPLE TART Lay a disk of puff paste n a
round time, and place a strip of paste all round it, as for an
ordinary jam tart. Spread on the inside a layer of apple marmalade a
quarter of an inch thick. Peel and core some
apples, cut them in slices a quarter of an inch thick, trim all the
slices to the same shape, dispose these slices over the marmalade,
overlapping each other, and in some kind of pattern; strew plenty of
sugar over, and bake in a quick oven till the apples are a good
FRENCH PANCAKES Beat two ounces of granulated sugar,
and two ounces of butter to a cream. Beat two eggs separately, the
yolks to a cream and the whites to a froth, and add the yolks to the
butter and sugar. Stir a half-pint of milk into these ingredients.
Butter six tin pie-plates. Sift two ounces of flour with a
teaspoonful of baking powder, and stir it quickly into the above
mixture with the whites of the eggs. Put the batter quickly upon the
buttered plates, and bake the pancakes brown in a quick over. Dust
with powdered sugar, lay them one over the other, with a little
jelly between, and serve hot.
CODFISH WITH CREAM Pick out carefully in flakes all
the flesh from the remnants of some boiled codfish. Melt a piece of
butter in a saucepan, and add to it a large pinch of flour and a
gill of milk or cream, with pepper, salt, and grated nutmeg to
taste, also the least bit of cayenne. Stir well, put in the fish,
and gently shake it in this sauce until quite warm. If the
composition be too dry, add a little milk or cream. Then dry, add a
little milk or cream. Then add, off the fire, the
yolks of two eggs beaten up with a little milk, and serve.
PEA SOUP Soak a pint of split peas in water for
twelve hours, drain off the water, put the peas into a saucepan with
three pints of cold water, a piece of bacon (about half a pound),
two springs of dried mint, a bay leaf, some parsley, an onion stuck
with two or three cloves, some whole pepper, and salt to taste. Let
the whole boil three hours, then pas the puree through a hair sieve,
make it hot again, and serve with dice of bread fried in butter.
OMELET Break three eggs, putting the whites in one
dish, and the yolks in another. Add quarter of a saltspoon of salt
and a dash of pepper to the yolks, and beat half a minute. Put a bit
of butter as large as a chestnut into a clean omelet pan, and set
over the fire to heat. Beat the whites to a stiff froth, mix the
yolks gently into it, and put the omelet into the pan. Stir the
omelet with a fork, running it close to the bottom of the pan, and
piling the omelet in a heap in the center. When done enough, pile it
on one side of the pan, hold a hot dish close to it, and toss the
omelet out on it. Serve immediately. An omelet of three eggs is
large enough for two persons; if more are to be served, cook another
the same size, as a larger one will not be so light.
A correspondent at Richmond, Ky., furnishes the following
Pare the citron, take out the seed, and cut it into small pieces.
Put it into cold water and let it boil very tender. When about
half done, put in one teaspoonful of dry saleratus and a piece of
alum about the size of a very small walnut. When perfectly clear,
take them up and place them on a large dish to drain. Then make
the syrup and place them in.
Directions for making syrup: To every pound of sugar add one gil
of water, and let stand until it is dissolved. For every twelve
pounds of sugar allow half an ounce of Russian isinglass; dissolve
the isinglass by pouring over it a little boiling water. Put it in
with the sugar. When cold, place the whole over the stove. As soon
as it begins to boil skim it until no more scum will rise. The
syrup is ready for the citron.
To ten pounds of citron, take six lemons, which was and cut into
thin slices, and, after removing all the seed, add them to the
syrup, with one-quarter of a pound of green ginger. When done put
in small tumblers or jars. Cover close and keep in a dry, cool
- One pound of white sugar, three-fourths of a pint of water,
once and a half teaspoonfuls of butter, lemon juice. Boil sugar and
water over a slow fire until it ropes; add butter and juice of
lemon. Pour on a pan to cool. Any other flavoring can be
ICING - The white of an egg not beaten, one
teaspoonful of cold water and a pint of powdered sugar, stirred
together. Will make icing for one cake. Less sugar makes the soft
icing on baker?s cake.
LEMON BUTTER - One and a half cupfuls of white
sugar, whites of three eggs, yolk of one, grated rind and juice of a
lemon and a half, or two small ones; cook over a slow fire twenty
minutes, stirring all the while. Very nice for tarts, or to be eaten
STEWED OYSTERS - Put the juice into a saucepan and let it
simmer, skimming it carefully. Then rub the yolks of three
hard-boiled eggs and one large spoonful of lour well together, and
stir into the juice. Cut in small pieces quarter of a pound of
butter, half a teaspoonful of whole allspice, a little salt, a
little cayenne, and the juice of a fresh lemon. Let all simmer ten
minutes, and just before dishing add the oysters. This is for two
quarts of oysters.
CROQUETTES OF CHICKEN - Put in a stewpan a piece
of butter the size of an egg, one spoonful of flour, salt and pepper
to taste, mix well and let it melt. One cold chicken well chopped
and stirred in the mixture till hot. When cold, add the yolk of one
egg well beaten. Take large spoonfuls and rub them into oblong
shapes, and dip them in egg in which you have stirred a little
pepper and salt. Roll in cracker crumbs and fry in hot, lard. These
croquettes are very nice made of meal.
PIG-'S FEET - If you have more than you want to
use now, boil them until the bones drop out, them mince them
coarsely and boil in a little of the same water. Season well. Pour
into a crock. Press down closely, and when cold cover with vinegar,
and it will keep until warm weather. It will be
firm, like jelly, and can be cut into slices. This is very good for
laboring men who work out of doors. There is no oil or grease for
boots and shoes that can compare with the grease skimmed, when cold,
off the kettle in which pigs? feet have been oiled. It is very
softening, and there will be jut enough of the gluey substance in it
to make a good mixture and give a nice shine.
WHEN AN EGG IS FRESH - An egg is said to be
fresh, when in the summer it has been laid only a couple of days,
and in the winter three to six. The shells being porous, the water
in the interior evaporates and leaves a cavity of greater or less
extent. To determine the exact age of eggs, dissolve about four
ounces of common salt in a quart of pure water, and then immerse the
egg. If it be only a day or so old, it will sink to the bottom of
the vessel, but if it be three days old it will float in the liquid.
If more than five it comes to the surface, and rises above in
proportion to its increased age.
MARMALADE - Half a peck of pippin apples, a
quarter of a peck of pears, half a peck of peaches, a quarter of a
peck of quinces, two quarts of water and the peel of a large orange
grated and added with the juice half an hour before the marmalade is
done. Put the parings and cores of the quinces into the water and
boil a short time, closely covered to prevent evaporation. Strain
them out and put the water on the quinces and pears, all cut small.
Boil them for an hour. Then add the other fruit and five pounds of
sugar. Boil gently two hours, stirring them to prevent burning. Add
the juice and rind of the orange, and boil half an hour longer.
DECEMBER 19, 1879
BAKING MEATS - In baking meat and fish, besides
keeping the bottom of the pan covered with broth or water, place a
piece of bettered paper over the object in the pan. It not
only prevents it from burning, but acts as a self-basting operation
and keeps the top moist and juicy.
QUINCE MARMALADE - Gather the fruit when quite
ripe; pare, quarter, and core it. Boil the skins in the water
measuring a teacupful to a pound of fruit. When they are soft,
mash and strain them, and put back the water into the preserving
kettle. Add the quinces and boil them until they are soft
enough to mash fine. Rub through a sieve, and put three
quarters of a pound of sugar to a pound of fruit. Stir them
well together, and boil them over a slow fire until it will fall
like jelly from a spoon. Pour it in pots or tumblers, and
secure it, when cold, with paper sealed to the edge of the jar with
the white of an egg.
TOMATO CATSUP - Mrs. Endicot says in the Rural
New Yorker: Select perfectly ripe sound tomatoes, cut in
slices, and boil them until the pulp is cooked out. Rub it
through a sieve to take out the skins and seeds, and return to the
kettle for cooking. To each gallon of the pulp add three
tablespoonful each of salt, ground pepper and mustard, and one each
of ground cloves and allspice. Cook it until it is thick
enough to run slowly from a bottle. Let it get cold, bottle
and seal. I made what we call farmer's rice, for dessert for
dinner today. We all enjoyed it so much that there was not
enough left for baby Katy's supper, as I intended there should
be. It is so easily and quickly made, I wonder it is not
oftener found on country tables. I put about three quarts of
milk on the stove in a pan. While it was coming to a boil, I
mixed two eggs with flour until it was dry enough to roll through my
fingers in grains. Then stirred it into the milk quickly, so
as to keep it cooking all the time. Five minutes are long
enough to finish it. Turn into a dish and eat while warm with
plenty of cream and sugar.
JANUARY 9, 1880
TO REMOVE MILDEWS - Pour a quart of boiling water on
two ounces of chloride of lime. Then add three quarts of cold
water, and soak the linen in it twelve hours.
CEMENT FOR GLASS AND CHINA - White of eggs mixed up
with little quicklime (or chalk burned in the fire and powdered to
dust) will make a capital cement.
CORN LOAF - Take one pint of sweet milk, half pint of
sour milk, half cup of butter, one of molasses, three eggs, one of
wheat flour, a little salt, corn meal to make a thick batter, one
teaspoonful of soda. Bake two hours slowly.
BROWN BREAD - Take on quart of buttermilk, one of
sweet milk. Thicken with half Indian meal, and half rye flour
or wheat. Add salt and molasses, if wished, a heaping
teaspoonful of soda.
ENGLISH COOKIES - One cup of brown sugar, half cup
butter, one egg, two tablespoonfuls sour cream, a little soda,
cloves, cinnamon, nutmeg. Make hard enough with flour to roll
out. Cut in thin cakes.
BROWN BREAD NO. 2 - Take one quart of corn meal, pour
on boiling water or milk. When cool add a cup of yeast, two
spoonfuls of molasses, a little salt and one quart of rye flour, wet
with milk, and stir with a spoon. Pour in tins or pans to
rise. Bake slow.
TO REMOVE MILDEW FROM LINEN - Rub it over with soap;
then scrape fine chalk or whitening, and rub on. Lay it in the
sun, wet it from time to time. If not removed, repeat the
process. Lemon juice and salt is also good.
DRINK FOR THE SICK - Two tablespoonfuls arrow root in
a quart pitcher with a little cold water; three tablespoonfuls white
sugar, the juice of one lemon, and part of the rind. Stir all
quickly while pouring boiling water until the pitcher is full.
OYSTER SAUCE - One pint of oysters boiled three or
four minutes in their own liquor. Stir in two tablespoonfuls
of butter rolled in a spoonful of flour, the juice of half a lemon
with pepper and salt to taste. Heat a teacupful of milk, pour
into the oysters and turn at once into the sauce-boat ? Rural
ORANGE CAKE - The whites of six eggs beaten to a
froth; three tablespoonful of melted butter; one cup of sugar; half
a cup of milk; a cup and a half of flour, in which have been stirred
two teaspoonful of baking powder and a very little salt. This
makes three thin cakes. About half an hour before eating, take
the juice of one large orange, the white of one egg, beaten stiff,
and thicken with granulated sugar, spread between the three cakes,
and dust powdered sugar over it. I doubled these proportions
making two cakes. [Mrs. Endicot]< /FONT>
JANUARY 16, 1880
TO WASH SILK STOCKINGS - One tablespoonful
of lemon juice to a quart of tepid water. Wash thoroughly,
using no soap. Dry quickly in the shade. The flesh tint
will be preserved.
RAISED BISCUITS - Take some light bread dough
sufficient for two square tins of biscuit, mold in four ounces of
butter, and let it rise again, and when light, pick up small bunches
of dough and drop on buttered tins. Let it rise a few minutes,
then bake slowly.
CHILI SAUCE - Eighteen large, ripe tomatoes,
three green tomatoes, two small onions, one cup of sugar, two and
one half cups of vinegar, two-thirds of a cup of all kinds of
spices, four teaspoonfuls of salt. Boil one hour.
HAM CAKE - A capital way of disposing of the
remains of a ham, and making an excellent dish for breakfast.
Take a pound and a half of ham, far and lean together & put it
into a mortar and pound it, or pass it through a sausage
machine. Boil a large slice of bread in a half-pint of milk,
and bear it and the ham well together. Add an egg beaten
up. Put the whole into a mold, and bake a rich
WHITE SOUP - This white vegetable soup will be
found most excellent. Take four or five good turnips, two
heads of celery, four fine leeks, and wash then and slice them
down. Then put them into a stew pan with a piece of butter and
a knuckle of ham. Moisten with a quart of stock, and let them
stew gently till tender. Then add a pint of milk and crumbs of
bread. Give all a good boil up, strain, and send to the table
NURSERY POWDER - Take one ounce of pulverized
hemlock-bark, one ounce of magnesia, and one ounce of laundry
starch. Pulverize finely by laying upon a platter and grinding
with a knife. Sift through a hair-sieve and put into a tight
box, and you have the same article which costs you, if prepared by
chemists, a dollar and a quarter per box. Anyone can make a
puff of swan?s down or scraped linen lint, if they think it better
than a pinch sifted from between the thumb and finger.
OMELETTE SOFFLE - Separate 6 eggs, and beat them
light; having added tot he yolks two tablespoonfuls of pulverized
sugar and part of a grated nutmeg. Just before cooling stir in
the whites and the yolks together. Have on the fire a pan with
a tablespoonful of lard, when boiling hot pour in the
omelette. Keep lifting the eggs greatly with a
knife allowing the top to run underneath until done.
Then slip the knife under one side and fold the omelette. Turn
out on a warm dish. Sprinkle with sugar and serve at
AUTUMN LEAVES FOR LAMP SHADES - Lamp shades made
of autumn leaves are very beautiful. To make them, cut the
shade in stiff white paper, when the leaves which have been
previously dried and pressed, are arranged on it in a wreath, and
fastened down by gum. It is then covered with a very coarse
net, and the edges bound with gilt or colored paper. The
effect of the light shining through the shade is exceedingly pretty;
and it is one of the cheap decorations which all persons possessed
of a little taste and ordinary skillful fingers make for
BAKED CALF'S HEAD - A calf's head, a good one,
will cost forty cents, and will last two days. Boil the head
until you can pick out all the bones, and mind you keep the water
the head is boiled in. Take your pieces and lay them in a
dish, having cut them small. Use some salt, pepper, a little
parsley, a grate of nutmeg, a small piece of butter, and some dry
bread crumbs, say a teacupful of the latter. Moisten it all
with some of the water the head has been boiled in. Put in a
baking dish, and let it bake half an hour. When we can afford
it, we take the yolks of two eggs and make a sauce with the boiled
liquor. We make soup of the rest of the liquor.
USEFULNESS OF BORAX - Borax water moderately used
and afterwards followed by frequent brushings, makes the hair
beautifully soft and flossy, and does not injure it in the
least. A little borax added to starch will impart a fine gloss
to linen when ironed, which is considered by many so
desirable. Borax is very much to be preferred to soda as aid
to the softening of water for washing purposes, making the clothes
very clean and white, while being harmless to the fabric and
hands. It is a very useful addition to the household economy
in many ways, and will keep perfectly sweet in solution for a long
MEAT SCALLOP - Take pieces of cold beefsteak or roast
veal. Chop them very fine. Butter a pudding dish, put a
layer of meat then a layer of crackers. Season with salt,
pepper, pieces of butter and moisten well with milk. Then put
in another layer of meat as before, and over the whole spread a
thick layer of pulverized crackers, and moisten with an egg beaten
in a cup of milk, or more, according to the size of the dish.
Scatter pieces of butter over the top and bake three quarters of an
hour or an hour. This is a nice dish if made moist
SOFT SOAP - Twenty pounds of pure grease to
fourteen pounds of potash will make a clean fish barrel full.
The potash can be procured at any drug store. Dissolve it in
water in a brass kettle over the fire. Put the grease in the
barrel. First pour the solution of potash over the grease, and
stir it with a stick. Let it stand twenty-four hours, then
pour a pail of cold water in the barrel, and stir it
thoroughly. Let it stand twelve hours, and as it thickens, add
a pail of cold water and stir again, and add water every twelve
hours, and stir until the barrel is full. In cold weather we
use barrel tight, as lye will leak through where water will
not. A barrel will not answer more than twice, as the lye
FEBRUARY 13, 1880
TOPICS FOR THE HOUSEHOLD
A girl that can cook a good square meal is better than
two that can personate Josephine in Pinafore. [Dr. J. G.
CORN BREAD - Take two quarts of Indian meal, one pint
of bread sponge, water enough to wet it. Mold in a half pinto
of wheat flour, a tablespoonful of salt. Let it rise, and
knead a second time. Bake an hour and a half.
CORN BREAD, No. 2 - Take three teacupfuls of corn
meal, on eof wheat flour, two teaspoonfuls of cream of tartar.
Mix well while dry. Dissolve one teaspoonful of soda in warm
water. Mix to a thin batter, and bake in a quick oven
three-fourths of an hour.
Single cream is cream that has stood on the milk
twelve hours. It is best for tea or coffee. Double cream
stands on its milk twenty-four hours, and cream for butter
frequently stands forty-eight hours. Cream that is to be
whipped should not be butter cream lest in whipping it change to
CUSTARD PIES WITHOUT MILK - Boil together five eggs,
five tablespoonful of sugar, and a little salt. Pour one pint
of boiling water, stirring briskly while adding the water.
Flavor with spices most pleasing to the taste, and complete the pie
the same as other custards. The quantity is sufficient for
CORN FRITTER PUDDING - A teacupful of milk, three
eggs, a pint of green corn grated, a little sugar, and as much flour
as will form a batter. Beat the eggs, yolks and whites,
separately. To the yolks, add the corn, sugar, milk, and
flour enough to form the batter. Beat the whole well.
Stir in the whites, and drop the batter a teaspoonful at a time into
BUCKWHEAT PANCAKES - Mix a large cupful of lukewarm
milk with about a quarter of a pound of buckwheat flour. Add
to this three eggs and a little more milk to form it into a smooth
batter. Let it stand in a warm place for an hour. Add a
teaspoonful of baking powder, and fry as usual. Serve rolled
up with sugar and lemon juice.
PICKLED OYSTERS - Take of oysters six quarts, salt,
four tablespoonfuls; vinegar, half a pint; of black pepper, whole,
allspice, and mace, each two tablespoonfuls; of cloves, two
dozen. Drain all the liquor from the oysters, add the spice to
it. Boil fifteen minutes, skimming carefully, then put in the
oysters and boil till they are done, which will be when they are
CORN BREAD NO. 3 - Take two quarts of corn meal wet
with three pints of warm water. Add a tablespoonful of yeast,
the same of salt, two of sugar. Let it stand in a warm place
five hours. Then add one and a half teacups of flour and a
half pint of warm water. Let it rise again an hour and a
half. Then pour it into a well-greased pan and when light,
bake it in a hot oven. It is best cold.
CABINET PUDDING - One-quarter of a pound of butter and
one and a half pound of granulated sugar beaten to a cream.
Add the well-beaten yolks of five eggs and one-half0cupful of
milk. Then half a pound of flour, with the whites of five
eggs. Lastly half a pound of seeded and chopped raisins, with
a quarter of a pound of well-washed and dried currants. The
fruit must be floured before mixing. Use a buttered mold or
floured bag. Boil three hours. Then plunge quickly into
cold water. Turn it out at once to prevent sticking.
Serve hot with sweet sauce.
PRESSED CHICKEN - Two chickens boiled until the meat
leaves the bones easily. Then pull to pieces and chop fine,
letting the liquor in which they were cooked, boil away until only a
cupful remains. About half as much ham as chicken is then
added, roll two soda crackers, season highly and pour the stock
over. Mix all well together, put in a deep, long pan, pressing
down hard with the hand. Fold a napkin several times over the
top and put on a weight. This should be prepared the day
before using, when it will slice down easily. I examined my
pickles which are cucumbers made sweet, after the following
recipe. To one gallon of vinegar, add one quart of water, five
pounds of sugar, a tablespoonful of salt, one stick of
cinnamon. Pour over boiling hot, let stand ten days, then pour
over the liquor and boil again, after which they are ready to be set
away for us. I found them all right. [Mrs. Endicott]
FEBRUARY 20, 1880
OATMEAL - One quart water, one and a half cups
oatmeal, one-half teaspoon salt. Let boil over a brisk fire
for one hour, do not burn. Set back on the stove and boil
gently for another hour. Serve in soup plates with sugar and
BAKED BEETS - These excellent vegetables are quite as
good baked as boiled, and the sugar is better developed by the
baking process. The oven should not be too hot, and the beets
must be frequently turned. Do not peel them until they are
cooked, then serve with butter, pepper, and salt.
WHEAT CAKES - Three cups flour, two of Indian meal,
white. Dissolve one small cake compressed yeast in a cup of
water, pour into a jar, add flour and meal. Mix to a stiff
batter with lukewarm water, set in a warm place to rise over
night. In the morning add a tablespoon syrup, one teaspoon
salt, one teaspoon soda, bake on a hot griddle. Save a cup
batter to commence next day.
SWEET POTATO PUDDING - Ingredients: Two pounds of raw
sweet potato, half pound brown sugar, one-third pound butter, one
gill cream, one grated nutmeg, a small piece of lemon-peel, and four
eggs. Boil the potato well and mash thoroughly, passing it
through a colander. While it is warm mix in sugar and
butter. Beat eggs and yolks together and add when the potatoes
cold. Add a tablespoonful of sifter flour. Mix all in
the grated lemon peel and nutmeg very thoroughly. Butter a
pan, and bake twenty-five minutes in a moderately hot oven.
May be eaten with a wine sauce.
FISH PIE - Boil one quart of potatoes in boiling water
and salt. Soak one pound of stale bread in cold water, and
wring it dry in a clean towel. Season it well with the pepper,
salt, and a tablespoon of chopped parsley. Cut two pounds of
codfish in small pieces, and lay in cold water. When the
potatoes are done, peel them, mash them through a colander, and
season them with salt and pepper. Put the fish and bread in
alternate layers in a pudding dish. Make a top crush of the
potatoes, and bake the pie an hour in a moderate oven.
A QUEER POT-AU-FEU - The Courier des Etats Unis
contains the following original recipes, which it declares may
be found in an English cookery-book: Pot-au-f-u-a-la
Francaise. Put in an earthen-ware crock a pound of beef or
mutton. Boil it in from six to eight pints of water, with
potatoes, onions, and chopped mint. Let it boil an hour or
two, and color it with three tablespoons of molasses. It can
now be understood why English people do not take kindly to French
cooking. Very possibly those who have tried this ragout must
have entertained a very sad idea of our culinary tastes.
CRANBERRY DUMPLINGS - One quart of flour, one teaspoon
of soda, and two teaspoons of cream of tartar, sifted together; mix
into a soft dough with sweet milk; roll the dough out very thin in
oblong shapes, and spread over it one quart of cranberries picked
and washed clean. Add half a pound sugar, sprinkled
evenly. Fold over and over, then tie in a pudding cloth and
put into steamer, where let it cook over a steady fire for one hour,
with faith, never looking into the pot. Serve with sweet meat
sauce. [Harper's Bazaar]
MUTTON SOUP - A shoulder of mutton weighing about four
pounds, remove skin and fat, then put in four quarts cold water,
simmer two hours. Boil one yellow turnip, one
medium-sized carrot, four potatoes, two bulbs soup celery.
Cook the turnip and carrot one hour, the potatoes and celery half an
hour. When cooked put in cold water, peel, chop fine.
Remove the meat, add the vegetables and one cup boiled rice or
barley. Let simmer ten minutes, then add one tablespoon
chopped onion and parsley. Cook ten minutes more, as cooking
onion or parsley too much destroys the flavor.
PORK AND BEANS - One quart white beans, put in three
quarts water, let come slowly to a boil. Cook three ours, do
not boil rapidly or they will not cook evenly. Season,
teaspoon salt, half teaspoon pepper, and as much cayenne as will go
on the end of a pen-knife blade. Put in a deep baking pan; if
they have not absorbed all the water, keep some of what they were
boiled in as they will need it if too dry. One and a half
pounds bacon, nicer than port, skin and score. After the beans
have been baking in a slow oven four hours put on top of them the
bacon, bake two hours; if too dry, add boiling water.
GOLDEN BUCK - A golden buck is simply a Welsh rarebit
with a poached egg placed upon it. Take fresh, but rather rich
cheese, and cut into small even-sized pieces, the quantity to be
regulated by the size or number of rarebits needed, and melt upon a
rather slow fire. If the cheese be dry, add a small quantity
of butter. A little (say a sherry-glass to each rarebit) sour
ale, or in absence, ordinary bitter or fresh ale should be added as
the cheese melts. After the cheese is thoroughly melted and
the above ingredients stirred in, add a quantity of celery salt, and
immediately pour upon a piece of toast previously placed upon a hot
plate. By placing a poached egg upon this becomes a golden
buck, the further addition of a slice of boiled bacon renders it a
MARCH 5, 1880
TOPICS FOR THE HOUSEHOLD
A mixture of chloride of lime and sweetened water of
sweeten water will poison cockroaches and water bugs.
Cold plates at this time of year are execrable.
All of the dishes on which cooked food is served should be
Color does not determine the quality of flour.
The best flour is that which absorbs the greatest amount of
To beat the white of eggs quickly, add a pinch of
salt, which will cool and freshen them, as the cooler the eggs are,
the quicker they will froth.
Don't forget the birds when you eat celery. Save
the tender ends and greens, and if you dine at night place these in
water to give the songsters for their morning
Onions and potatoes that have a green tinge should be
immersed in warm water one hour before cooking, that they may be
A common sized tumbler holds half a pint. A
tablespoonful is equal to sixty drops, or half an ounce of
liquids. Four teaspoonful are equal to one
TO BROIL A STEAK - Always butter your gridiron, cook
the steak quickly over a bright fire, turning as often as they
drip. Lay upon a hot dish, season with butter and salt, cover
with heated platter.
The popular maxim that dirt is healthy, has probably
arisen from the fact that playing in the open air is very beneficial
to the health of children, who thus get dirt on their person and
The importance of cleanliness in person and dress can
never be fully realized by those ignorant of the construction of the
skin, and of the influence its treatment has on the health of the
When seasoning remember that salt should always be
cooked in food. Pepper may be added when done, to suit the
taste. Black pepper is not healthful, but drying tot eh
blood. It is distasteful to many, and is considered vulgar by
the majority of persons. Cayenne pepper, used moderately, is
A writer in the Live Stock Journal says: I have kept
dogs all my life, but no fleas. Take common tobacco stems,
such as you can get at any cigar factory, and put it in the dogs bed
and you will have no fleas. In the winter I make beds of equal
quantities of hay and tobacco stems, in the summer all
The following measures will be found useful by
housekeeper. Wheat flour, on quart weighs 1 lb.; Indian meal,
one quart weighs 1 lb. 2 oz.; butter, (when soft), one pint weighs 1
lb.: white sugar, (powdered), one quart weighs 1 lbs. 1 oz.; brown
sugar, (beat), one quart weighs 1 lb. 2 oz.; ten hen eggs weigh 1
BUCKWHEAT CAKES - Pour on to one quart of buckwheat
flour enough warm water to make a thin batter. Add teaspoonful
salt, two tablespoonfuls of molasses, a large handful of Indian
meal, and four tablespoonfuls of yeast, or half a yeast cake well
dissolved. Set to rise over night in a warm place.
In the morning stir in a scant teaspoonful soda well dissolved in
tepid water, and if too thick a little warm water.
VEGETABLES - Miss M. Parlos, in her new book of
First Principles of Household Management and Cookery gives
the following general rule for cooking all kinds of
vegetables. Green vegetables should be thoroughly washed in
cold water, then be dropped into water which has been salted, and is
just beginning to boil. There should be a tablespoonful of
salt for every two quarts of water. If the water boils a long
time before the vegetables are put in, it has lost all its gases,
and the mineral ingredients are deposited on the bottom and sides of
the kettle; so that the water is flat and tasteless; then the
vegetables will not look of have a fine flavor. The time for
boiling green vegetables depends very much upon the age and how long
they have been gathered. The younger and more freshly
gathered, the more quickly they are cooked. Below is a good
time-table for cooking vegetables.
|Sweet Potatoes, boiled
|Sweet Potatoes, baked
|Green peas, boiled
||20 to 40|
|Shelled beans, boiled
||25 to 60|
||15 to 30|
||45 to 60|
|String beans, boiled
||1 to 2|
||1 to 2|
||3/4 to 2|
||1 to 2|
||2 to 3|
||1 to 2|
||1 to 5|
||1 to 2|
||1 to 2|
||1 to 2|
Nearly all these vegetables are eaten with salt,
pepper and butter, but sometimes a small piece of lean pork is
boiled with them and seasons them