Part 6

Put in a chafing dish about 5 oz. of table butter, add pepper and salt, a little English mustard. Stir well. Then add some celery chopped very fine. Let the whole boil with about a pint of cream, add about a teaspoon of cracker dust to thicken the broth. Stir the whole well, then when it comes to boiling drop in a dozen fresh opened oysters one by one. Cook for about a minute, then add some good sherry or Madeira. Serve very hot.

PICKLED OYSTERS.

_Contributed by Mrs. George W. Anderson, Savannah, Ga._

Take the oysters out of their liquor and wash them. Pour it on again after straining. Boil until the gills shrivel and adding 2 spoonsful of salt. Take them out and add to the liquor a little mace and whole black pepper, and boil until the scum ceases to rise, skimming it all the time. When the oysters and liquor are cold, add ½ pint of vinegar and pour the liquor on the oysters. The above is for 2 qts. of oysters.

ENTREES.

CUSTARD SOUFFLE.

MISS FLORA HARTLEY, THE GRAMERCY, NEW YORK.

_Contributed by Mrs. M. Kim Miller, New York._

Two tablespoonsful butter, 3 tablespoonsful flour, 2 tablespoonsful sugar, 6 eggs, 1½ cups milk. Put milk on to boil, rub butter and flour together, put in milk and stir until thick. Then let cool, beat the yolks with sugar light, then the whites light and add. Put in dish and bake twenty minutes.

POTTED CHICKEN.

USED BY MRS. WILLIAM LOGAN FISHER, OF WAKEFIELD, GERMANTOWN, 1850.

_Contributed by Miss Hannah Fox, Philadelphia, Pa._

Boil a pair of chickens until you can pull the meat from the bones. Take out the meat and let the bones boil to a jelly. The next day cut the meat in pieces, throw it into the jelly, when melted, and add to it catsup, salt, allspice, cloves and mace; cut up 6 or 8 hard boiled eggs and a lemon sliced. Then put into round dishes or moulds and let it cool for luncheon or supper.

BEEFSTEAK WITH BANANAS.

_Contributed by Mrs. James W. Noyes, Montclair, N. J._

Select a porterhouse steak about two inches thick and trim well of bone and fat. Broil quickly and place on hot platter. Have ready the following mixture: 1 tablespoon of melted butter, ½ teaspoon of salt, ½ teaspoon of white pepper and spread on both sides of the steak. Take three plantains (red bananas), fry in butter and lay on top of the steak. Over this pour bechamel sauce and serve at once.

SWEET BREADS WITH TOMATOES.

MRS. ANNIE S. HAMMOND.

_Contributed by Miss Annie Swift Hammond, Providence, R. I._

Take 4 large sweet breads and place them in scalding water for five minutes. Then transfer into cold water. Skin, but do not break sweet breads; put into a stew pan with water, season with salt and pepper, and put on a slow fire. Mix 1 large spoonful flour with a good-sized piece butter and stir it well into the gravy. After leaving it half an hour, take sweet breads up from the gravy, pour it into 1 pt. stewed tomatoes, let it boil a few minutes, then pour over the sweet breads and serve hot.

JELLIED CHICKEN OR VEAL.

MRS. JULIA BRECKENRIDGE, VA.

Put chicken in little water as possible, boil until meat drops from bones. Chop fine, season with pepper and salt, mace and onions. Put into layers minced meat and hard boiled eggs sliced warm, add quarter oz. gelatine, and pour over meat in mould and put in cool place.

BECHAMEL SAUCE.

One-half cup of stock, ½ cup of cream, yolk of 1 egg, 2 dashes of pepper, ½ teaspoon of salt; add salt, pepper and the yolk of egg, well beaten, after the sauce has been removed from the fire.

CHICKEN CROQUETTES.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Half pound chicken chopped very fine and seasoned with ½ teaspoonful salt, ½ teaspoonful celery salt, ¼ saltspoonful of cayenne, ¼ saltspoon black pepper, 1 teaspoon chopped parsley, 1 teaspoon onion juice (if you like it), 1 teaspoon lemon juice. One small chicken makes ½ lb., and this quantity makes 2 doz. croquettes.

FRIED SWEET PEPPERS.

MRS. ALICE CABELL PALMER, NELSON COUNTY, VA.

_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._

Take only the large sweet kind, cut downwards in strips so the seeds will be attached to stems and thrown away. Melt a lump of butter in pan. When hot put in strips of pepper and fry until brown. Serve hot.

QUENELLES WITH SPINACH.

_English Receipt Used by an Old Housekeeper of Mrs. Joseph Coleman Bright When Formerly in the Employ of Lord Raglan, of Raglan Castle, England._

Make a force meat of 2 lbs. of veal, season with mace, salt and pepper, add ¼ pt. cream, mix well and poach in clear soup. Drop a soup spoonful at a time in the boiling soup, take out and keep hot. Have ready some well chopped and seasoned spinach, pile in the center of the dish, and place the quenelles round. This makes a very nice and dainty entree.

CHICKEN TIMBALES.

LORD RAGLAN, RAGLAN CASTLE, ENGLAND.

_From Mrs. Joseph Coleman Bright, Overbrook, Pa._

Take the white meat of an old chicken, pound and pass through a sieve, add ½ pt. of cream and the whites of 2 eggs beaten stiff. Season with pepper and salt. Whip all together ten minutes. Line 1 doz. timbale moulds with macaroni which has been boiled in milk seasoned with salt, fill the mould with the chicken and steam for 30 minutes. Carefully turn out on a hot dish, and serve with truffle sauce.

CROQUETTES.

CHICKEN CROQUETTES.

MRS. JAMES B. MEEKS, PHILADELPHIA, PA.

_Contributed by Miss Josephine Barry Meeks, Orange, N. J._

Boil a medium-sized chicken in as little water as possible until it is tender, remove and reduce the broth (by boiling) down to a teacupful, which will be a jelly when cold. Chop the meat as fine as possible, removing the skin. Chop half a small onion fine and fry it with 2 oz. of butter, add a tablespoon of flour, stir half a minute, add the meat and broth, half teaspoon of finely chopped parsley, half a sweetbread, or as much calves’ brains (previously boiled tender), salt, pepper, little sweet marjoram. Stir 2 minutes, take from the fire, add the yolks of 2 raw eggs, mix well until it is a gelatinous mass. Spread on a dish, and when entirely cold mould it into forms. Dip into egg and bread crumbs and fry in boiling lard. Care should be taken to prevent them from falling to pieces when frying.

CHICKEN CROQUETTES.

MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.

_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._

Half a good-sized chicken. Chop fine. Chop fine ½ onion, fry with 1 oz. butter, add ½ tablespoon flour, stir for half a minute, then add the chopped meat, a little over a gill of broth, salt, pepper, pinch of nutmeg. Stir for about 2 minutes, take from fire, mix 2 yolks of eggs with it, put back, stir for one minute, add chopped mushrooms, or truffles, or both together. Make bread crumbs of pastry crust, roll croquettes in shape, dip each one in beaten egg, roll in crumbs again, and fry.

RICE CROQUETTES.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

One cup rice, 1 pt. milk, 1 pt. water. Boil about an hour till the rice is dry. Take off, put in a bowl, add 1 egg, 2 tablespoons sugar, juice and rind of a lemon, small piece of butter. Shape and roll in cracker crumbs. Fry in lard very hot, enough to cover them.

FOWL.

SPRING CHICKENS SMOTHERED IN MUSHROOMS.

This old and tried New Orleans recipe is from a written book compiled from Mrs. R. O. Pritchard’s collected and original recipes, by Mrs. Theodore Shute, New Orleans, 1894.

_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._

Cut the chicken as for frying--in a skillet put 2 or 3 slices of pickled pork and 1 tablespoon of lard, put chickens in skin side up, put a pan or cover on top, and weight it to keep it down. Set skillet on a slow fire. When cooked on the under side put the skin side down. When this has browned add a cup of boiling water, still keeping closely covered, basting constantly. After chickens are browned remove weight and keep turning the chickens. It takes 2 hours of slow cooking to smother them soft and nice. When done rub a full teaspoon of flour in 2 tablespoonsful of butter. Add another cup of boiling water and a can of sliced mushrooms, or the fresh ones. Let this cook awhile. When about to send to table add a cup of cream. Season with black pepper and salt. If not rich enough add more butter.

CHICKEN A LA SANFORD WHITE.

FROM THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D. C.

_Contributed by Mrs. James M. Anders, Philadelphia, Pa._

Procure one 2½ pound nice Philadelphia chicken, tender. Draw, singe well. Put pinch of salt and pepper inside and place in a casserole and spread a little butter over the breast and put it in the oven for fifteen minutes. Then remove and add little challots and a good handful of soft bread crumbs and a pint of good cream and some Hungarian paprica. Then place again in the oven for 15 more minutes and afterward same will be ready to serve.

CHICKEN PATES.

MRS. S. B. DANA, WEST ROXBURY, MASS. (1890).

Take the white meat of one large tender chicken from the soup pot in which it is boiled as soon as it is tender. By using the chicken of which soup has been made it is flavored with the vegetables, and more juicy than cold chicken. Cut the chicken in small dice, and leave in a cool place else it will soon dry. Into ½ pt. of milk mix smoothly 1 oz. sifted flour, a shake of red pepper, a pinch of salt, the same of nutmeg, and a piece of mace one inch square, a small piece of onion, a little bunch of parsley, and a piece of butter the size of an egg. Let it boil for fifteen minutes, then add the beaten yolk of an egg. If it gets too thick, thin with cream. Strain through a fine sieve. Having made the sauce, chop up one truffle which mix with the chicken, then put the chicken and sauce in a saucepan together, and make very hot. Pour it into puff paste shells, with a thin slice of truffle on the top of each.

TERRAPIN CHICKEN.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Stew 1 chicken, cut it into small pieces, add a little ground allspice, cloves and mace, salt and pepper. Work a tablespoonful of good butter into the yolks of two hard boiled eggs. Add all the above ingredients to the chicken, and let them cook for ten minutes. When ready to serve in a tureen add a wineglass of sherry.

CHICKEN FRICASSEE, CREOLE.

MRS. CELESTIN VILLENEUVE, NEW ORLEANS.

_Contributed by Miss Charlotte Mitchell, New Orleans._

Fry chicken lightly in the usual way. Dredge flour into the gravy and brown. Add 1 pt. boiling water, 1 qt. tomatoes peeled and sliced, 1 small onion minced, a bunch of parsley. Stew slowly 1½ hours. Serve with rice. If preferred, rice may be added and cooked with the stew. The latter must be very moist.

CHICKEN PIE.

MRS. H. C. CUNNINGHAM.

Three spring chickens, or 1 roasting size chicken. Boil the chicken until tender, and remove bones. Throw the bones back into the water in which the chickens were boiled adding onion, salt and pepper. Boil down, strain and put on ice. This will become chicken jelly. Cut all the meat up fine. Melt a tablespoon of butter with 2 heaping ones of flour, add to this the jelly, the meat and ½ can of mushroom with some of the liquor, 3 hard boiled eggs, chopped fine, a little salt and 1 tablespoonful of Worcester sauce, the grated peel of a lemon and 1 wineglass of sherry. Line the sides of a pie dish with good crusts, and bake in an oven until brown. Pour in the chicken, put a light crust on top, bake in an oven and serve as soon as it becomes a light brown.

TO ROAST YOUNG CHICKENS.

MRS. ROY MASON, FREDERICKSBURG, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Pluck carefully your chickens, put them in your pan. Have your oven hot, dredge and baste them with lard. They will take ¾ hour to roast in a hot oven. Pour over them butter and parsley, and serve very hot.

A YELLOW FRICASSEE.

MRS. CELESTIN VILLENEUVE, NEW ORLEANS.

_Contributed by Miss Charlotte Mitchell, New Orleans._

Cut up chicken put in saucepan with a slice of lean bacon, ½ onion, 3 cloves, a grate of nutmeg, and a large spoon of butter. Add ½ teacup of water, cover and steam for 1½ to 2 hours. Remove chicken. Beat the yolks of 2 eggs, a teaspoon of lemon juice and 1 of vinegar, 1 gill of cream or rich milk. Beat this thoroughly and pour over the chicken. The gravy should be as thick as custard.

GRANDMOTHER’S PRESSED CHICKEN.

GRANDMOTHER BATCHELLER’S, NEW ENGLAND, 1800.

_Mrs. Mary C. B. Alexander, Philadelphia, Pa._

Cut chicken into pieces for stewing. Place in kettle and put on enough cold water to cover. Skim as the scum rises. Let boil until the chicken is tender enough to drop from the bones. Skim out. If the water has not boiled away to the amount of 1 teacup, boil it so. Free chicken from bone and gristle, pick fine. Season with salt and pepper and butter the size of an egg. If the chicken is very fat, skim off most of the oil. Stir in the liquor and mix well. Have ready two tin tubes 3 in. in diameter and 8 in. long, together with 2 hard wood polished sticks right size to slip easily through tubes. Pack the chicken in tubes, stand on a plate, place the sticks in top, and place on them a light weight. When very cold take out and slice about ½ in. thick. Serve with devilled eggs.

TO MAKE A WHITE FRICASSEE OF CHICKEN.

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._

Cut a couple of chickens into pieces, skin and clean them perfectly, and lay in cold water to draw out the blood. Afterwards dry them in a clean cloth. Put in a stewpan with a sufficient quantity of milk and water mixed in equal proportions, put in the pieces of chicken, and stew them over a gentle fire until they are thoroughly tender. Set on another stewpan over the fire, pour into it half a pint of cream, quarter pound of butter, mix carefully together, and when that is perfectly done take the pieces of chicken out of the other stewpan, with a silver fork or silver tongs, and put them into this butter and cream. Add a little salt and mace, beat to a powder, and a couple of spoonfuls of pickled mushrooms, or some of the pickle without them. The greatest care to be taken is that the cream and butter mix well together, for if otherwise, it will be greasy. The right method is to keep stirring all the while the butter is melting.

A REAL INDIAN PILAU.

BROUGHT FROM INDIA BY AN ENGLISH OFFICER TO MRS. F. B. LORING.

_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._

Take 1 seer (12 ounces) of good rice, 1 seer of butter, 2 fowls, ½ lb. of sultana raisins, about three tablespoons of almonds, 1 oz. of a mixture of allspice, powdered mace, cardamoms, cloves, 1 totah (¼ of a lb. of saffron), 2 oz. of ginger, 1 oz. of salt, ½ oz. of whole black pepper, 1 whole onion, 1 lb. of Mriey (curds). Boil the rice until it is half done, fry the onion brown in the butter, take out, put in the raisins, and fry or boil them. Then cut a fowl to pieces and rub with the ginger and curds, and allow to remain for two hours. Put some butter in the bottom of a casserole, over this a layer of rice, and over this some of the onion, raisins and almonds, sprinkle with saffron and water, then put in a layer of meat, and so on alternately until the vessel is filled, then pour the butter over it, cover the casserole and close it with paste so that no steam will escape. Put it in the oven and cook three hours.

AN OLD VIRGINIA RECEIPT FOR ROASTING TURKEY.

SHIRLEY, VA.

Make stuffing. Take crumbs of a loaf of bread, ¼ cup beef suet shredded fine. A little sausage meat or veal scraped and pounded very fine. Nutmeg, pepper and salt to your taste. Mix lightly with 3 eggs. Stuff the craw with it. Lay in your pan, your fire being very hot. Dust and baste several times with cold lard; this is better than lard hot from the pan, and makes turkey rise better. Serve with sauce made as follows: Cut the crumbs of a loaf of bread in fine pieces, put in cold water with a few peppercorns, a little salt and onion. Boil until bread is quite soft. Beat well, add ¼ lb. butter, 2 spoons thick cream, and serve with turkey very hot. One hour and a quarter will be sufficient to roast turkey with a hot fire.

SMOTHERED CHICKEN.

MRS. MORRIS HACKER, PHILADELPHIA, PA.

Quarter-pound of butter and small cup of stock in the bottom of the pan. Split the chickens down the back, season with pepper and salt, and dredge well with flour _all over_. Cover the pan closely, and baste every ten or fifteen minutes. When you put the chickens in the pan put the giblets under them, and allow fifteen minutes to a pound. When done take out the chickens, mash the giblets, and add half pint of rich cream which makes the gravy. The chickens should be put in the pan breast down.

CHICKEN TERRAPIN.

GRANDMOTHER HANNAH WADSWORTH.

_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._

Chop 1 cold chicken and one parboiled sweetbread quite fine. Make a sauce of one cup of cream (hot), ¼ cup of butter, and 2 tablespoons of flour. Add chicken and sweetbread to this, and salt and pepper to taste. Let it heat over hot water or in double boiler fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and a glass of sherry wine.

CHICKEN SAUTE BELLEVUE.

ANDREW HISLER, CHEF OF THE BELLEVUE-STRATFORD.

Have one spring chicken cut in 8 parts for saute, and place in saucepan with fresh butter. Brown on both sides; add two chopped shallots, and cook until they are yellow. Add a glass of good Madeira, let reduce until nearly dry. Put in two glasses chicken stock and cook for fifteen minutes. Mix in five oz. terrapin butter, one glass of cream, and cook for ten more minutes. Season with salt, paprika. 6 leaves of estragon, chopped fine. Serve on chafing dish; garnish with 1 doz. heads of fresh mushrooms--which have been previously prepared in butter--and in centre place about 1 doz. truffles, sliced.

CHICKEN SOUFFLE.

MISS SCHENCK, WASHINGTON (1880).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

Make a white sauce with 2 cups of milk, 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, 1 saltspoon pepper. When made, add one-half teacup bread crumbs. Cook for two minutes, then add 2 cups minced white meat of chicken, the yolk of 3 eggs, well beaten, the whites of 3 eggs well beaten or until stiff, 1 tablespoon chopped parsley and last of all add one large claret glass good sherry. Mix well and bake for 35 minutes in a buttered dish. Serve hot, and do not let it stand, else the souffle will fall.

CHICKEN TERRAPIN.

PHILADELPHIA, PA.

Boil a tender chicken (weighing about 4 lbs.). When cold remove the skin and cut the meat both light and dark into small pieces as for chicken salad. Put the meat in a porcelain-lined stewpan with a pt. of cream. Mix together until creamy ¼ lb. butter and 4 tablespoons flour. Add this to the chicken and cream. Put over a moderate fire, and stir carefully until the mixture is quite thick. Season highly with red pepper and salt. Just before serving add sherry wine to taste and 2 hard boiled eggs chopped fine. Serve very hot. The wine must be added at the last moment before serving.

VIRGINIA FRIED CHICKEN.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Cut up as for fricassee, dredge with flour, sprinkle with salt, put into a good quantity of boiling lard and fry a light brown. Fry small pieces of mush and a quantity of parsley nicely picked, to be put into the dish with chickens. Take a half-pint of rich milk or cream, add with small piece of butter, pepper, salt, and parsley. Stew a little and pour over chicken. Garnish with parsley.

TIMBALES OF CHICKEN.

_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._

White meat of 1 large chicken, ¾ cup of stock made from bones and dark meat of chicken, 1 coffeespoon cayenne pepper, ½ teaspoon salt, 2½ tablespoons butter, ½ teaspoon mixed parsley, 1 white of an egg beaten stiff, 1 tablespoon flour, 1 cup cream, ½ teaspoon onion juice, 1 pint mushrooms. Mince white meat of chicken, add salt, pepper, onion, parsley, flour, egg, mushrooms, ¾ cup stock and 1 cup cream. Pour into a buttered mould or moulds and let steam about one hour. Serve with the following sauce: Sauce--One cup cream, 1¼ cup stock made from boiled bones of chicken and dark meat, half cup mushrooms, 2 tablespoons flour, 2 tablespoons butter, 1 cup milk. Into the stock put the milk, flour and butter creamed and mushrooms. Let this cook about 15 minutes and then add cream.

COQUILLES DE VOLAILLE.

_Contributed by Mrs. Clara Pollard Lee, Montgomery, Ala._

Boil 1 chicken as for salad. Pull the meat from the bone, cutting in pieces size of a dice. Take ½ a cup of the top of the water in which the chicken was cooked, chop small onion fine and boil. Take 2 teaspoonfuls of flour, mix in a little cold water, and then add to the chicken water and onion, stirring constantly until it is quite thick. Take from the fire and add 1 cup of butter, a can of mushrooms sliced thin, a few truffles and 1 cup of cream. Season highly with cayenne pepper and salt. When cold add a large cup of sherry wine. Put chicken in this sauce and let stand several hours. Place in shells, sprinkle with bread crumbs or cracker and brown in the oven just before serving.

BONED TURKEY.

_Contributed by Mrs. Robert H. Maury, Richmond, Va._

Take 2 turkeys, roll in white paper well greased with lard, and put in oven to roast, the lard making them soft and juicy. Make a jelly of pigs’ feet, seasoned with onion, pepper and salt. Have an oblong pan, plain sides and bottom. Put in first some of the jelly, then slices of carrots and beets, already a little boiled, slices of hard boiled egg, a little parsley, cranberries, olives seeded, slices of lemon and orange. Then put in turkey in layers, nicely sliced from the bones, then a little nicely seasoned sausage meat, then long thin slices of pork, then pour in more of the melted jelly, and set aside to cool. Dip in hot water when you turn it out to serve.

GAME.

PIGEONS.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.