Part 8
Half pound of flour, a pinch of salt, 1 egg, and a pint of milk well beaten together with large wooden spoon till frothy. Pour into a well-greased tin, and bake in a quick oven for about half an hour, then put under the meat while roasting for about 20 minutes.
SAUCES FOR ENTREES, FISH, FOWL, MEATS AND SALADS.
SAUCES.
MEATS AND SAUCES TO SERVE WITH THEM.
Roast Beef Tomato sauce Boiled Beef Horseradish sauce Roast Veal Mushroom sauce Boiled Mutton Egg or Caper sauce Roast Lamb Mint sauce Boiled Turkey Celery sauce Roast Pork Apple sauce Boiled Chicken Oyster sauce Roast Chicken Cranberry sauce Venison or Duck Currant jelly
HOLLANDAISE SAUCE.
MRS. GEORGE GROVES, NEW YORK.
_Contributed by Mrs. Charles Duggin, New York._
Three teaspoonsful vinegar, 1 teaspoonful of stock, 4 yolks of eggs, 3 small pepper corns, juice of 1 lemon, 5 oz. of butter. Boil vinegar with peppers until reduced one half, strain and set aside to cool. Mix in a saucepan one half of the butter cut in small pieces, the yolks of the eggs, a little salt and the vinegar. Set the saucepan over boiling water, and stir with wooden spoon without stopping until smooth. Strain into another saucepan and set it back over boiling water as before, beating steadily. Add by degrees the remainder of the butter in small bits and the stock. When the sauce is very light and frothy remove from the fire and stir in lemon juice, and serve immediately.
DELICIOUS CREAM GRAVY FOR CHICKEN.
MARY ROBERTSON HAWKINS, CONNECTICUT.
A well prepared tender chicken cut in pieces for stewing, seasoned with salt and pepper, is cooked gently in a covered saucepan in just enough water to make a generous half pint of strong broth when finished. No water should be added after it has begun to cook. When sufficiently cooked, pour off the broth without straining. Add to this a paste made of a tablespoon of butter creamed with a tablespoon of flour. Let it boil just a few minutes to cook the flour. Then a teacupful of thick sweet cream and return to the fire a moment to heat again quickly. Serve immediately poured over the hot chicken.
MUSHROOM SAUCE FOR BOILED FOWLS.
From the old recipe book of Miss Margaret Coleman of Philadelphia, daughter of Robert Coleman of Pennsylvania, who married Judge Hemphill of Philadelphia. Strawberry Mansion (then known as Turnersville) was their country place. Mrs. Joshua Francis Fisher bought their town house, Walnut Street near Ninth, which since her death has been pulled down to build a manufactory. The receipts are about 100 hundred years old. Margaret Coleman was born 1774; married in 1806; died 1855.
_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._
Take ½ pt. of cream and ¼ lb. of butter, stir them together one way until it is thick, add 1 teaspoonful of fresh mushrooms or pickled mushrooms.
ASPARAGUS DRESSING.
_Contributed by Mrs. R. H. Maury, Richmond, Va._
One large spoon of butter, 1 tablespoon flour, asparagus water, a suspicion of onion, white pepper. Take off fire, stir in yolk of 1 egg and 1 tablespoon vinegar.
FISH CREAM SAUCE, FOR CROQUETTES AND PATTIES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One pt. hot cream, 2 even tablespoons butter, 4 heaping tablespoons of cornstarch or flour, ½ teaspoon salt, ½ saltspoon of white pepper, ½ teaspoon celery salt, a few grains cayenne pepper, a few drops or ½ teaspoon onion juice (if you like it). Scald cream, melt butter in a granite saucepan, when bubbling, add the cornstarch. Stir until well mixed. Add about one-third of the cream, and stir. As it boils and thickens, add more cream until perfectly smooth. Add seasoning and mix while hot with the meat. The sauce should be thick as for drop batter. One beaten egg may be added, but they are more creamy without egg.
TO MAKE CELERY SAUCE.
1800
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Wash a bunch of white celery very clean, and set it over the fire in a silver or tin saucepan, with a little water to stew till it is very tender, then put in it a blade of mace, grate in a little nutmeg, add a piece of butter rolled in flour, and ½ pt. of sweet cream. Shake it well around and boil them together; when near done, add a little white wine and catsup to your taste. Let it boil once up, and it is done.
GRILLADES A LA CREOLE.
_Contributed by Miss Charlotte Mitchell, New Orleans, La._
Warm a stewpan, into this put 1 tablespoon of butter and 1 of lard. When thoroughly heated add 2 small onions and small bunch of parsley chopped fine. When this is thoroughly brown, add can of tomatoes or 6 large fresh ones, and cook slowly for half an hour. Then add salt and pepper and meat, and cook until done. This is a sauce universally used by the creoles for round steaks, or what is sold in New Orleans as Daube. It is very delicious.
FISH SAUCE.
CAFE DE PARIS, MONTE CARLO.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Put in saucepan of granite--a tablespoon of butter, some slices of onion, parsley, thyme, and bay leaf, salt and pepper. Add a glass of white dry wine and juice of 1 lemon. After it is cooked, pour over your fish. Cover fish and let it cook very slowly. When it is cooked, put it on plate on which it is to be served, and put in stove until sauce be reduced then add yolks of 2 eggs well beaten, 2½ cups of butter. Do not let sauce boil. Pass through sieve and pour sauce on fish, and serve very hot. This sauce is good for any white fish.
OLD ENGLISH COOKING--1855.
_Contributed by Mrs. Robert E. Patterson, Philadelphia, Pa._
GRAVY TO MAKE MUTTON EAT LIKE VENISON.
Pick a very stale woodcock or snipe, cut it in pieces (but first take out the entrails), and simmer with as much unseasoned meat gravy as you will want. Strain it, and serve in the dish. But if the mutton be not long kept, it will not acquire the venison flavor.
SAUCE REMOULADE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Mix together in bowl 2 tablespoons each chopped anchovies that have been preserved in oil and capers. Add a tablespoon of chopped parsley, 1 teaspoon dry mustard, and salt and pepper to taste. Mix the above with salad oil and a few drops of vinegar. One pinch of garlic may be added.
TOMATO GLACÉ.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
One pound can of tomatoes, 1 oz. gelatine, 1 teacup of cold water in which soak gelatine 1 hour. Then add tomatoes and let boil 10 minutes. Season with pepper, salt and celery seed, and mash through a colander. Let it harden and serve. The seedless tomatoes are the best in flavor, but they only come in 2-lb. cans. This will keep several days. To be served with mayonnaise.
VENISON GRAVY.
MRS. S. S. BAILEY, BOSTON, MASS.
Boil the rough pieces of venison with a little mutton, beef, or any other kind of meat nearly all day. Then let it rest quietly over night, taking off all fat in the morning. Then thicken it with scorched flour, add spices and sugar to taste, with as much wine as you desire.
COLD SLAW.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 3 eggs and beat very light, put them in a saucepan with a teacup of cream, 1 of vinegar, 1 of butter and a little salt. Stir until it becomes thick. Set it off the fire, and when cold add a teaspoonful of mustard and a little cayenne pepper. Pour over the slaw, and toss lightly together.
CUCUMBER CATSUP.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Three large cucumbers. Peel and grate them, add 1 tablespoon of salt, II of black pepper, a handful of grated horseradish, 1 large onion, grated, and pour over this 1 pt. strong vinegar. Bottle and cork loosely.
BÉARNAISE SAUCE FOR STEAK.
CAFE DE PARIS, MONTE CARLO.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Put in a saucepan 1 minced shallot, salt and pepper, bruised pepper, tarragon, chervil. Add 2 teaspoonsful of vinegar, reduce it until it is dry. Add 3 yolks of eggs, stir it, throwing in it by degrees 3 tablespoons of fine butter. Pass your sauce through a sieve, add a pinch of tarragon and chervil, chopping very fine. When done, this looks very much like a rich boiled custard, with chopped green in it.
FRENCH DRESSING.
MRS. C. STUART PATTERSON, PHILADELPHIA, PA.
One tablespoon mustard, 1 teaspoon of salt, 2 cups of olive oil, 1 cup of English malt vinegar, ½ teaspoon of pepper, all thoroughly mixed.
SALAD DRESSING.
CLARA THOMAS, NOVEMBER, 1870.
One hard boiled egg, 1 teaspoonful of ground mustard, 1 teaspoonful of salt, and a little cayenne pepper. Beat these well together, add yolk of 1 raw egg, beat until perfectly smooth, pour in oil gradually until the dressing becomes a thick rich cream, then add vinegar to taste. If too much oil be dropped in, use a small lump of ice.
DRESSING FOR TOMATOES, LETTUCE AND SALADS.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Yolks of 6 eggs, 1 pt. vinegar, 1 tablespoon mustard, 1 teaspoon salt, 4 teaspoons sugar, 1 teaspoon celery seed, 1 teaspoon pepper, 1 tablespoon butter. Beat well together. Put on fire and let cook until thick, stirring all the time.
MAYONNAISE DRESSING.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Yolks of 2 raw eggs, teacup of olive oil, lemon juice to taste, juice of 1 pepper, salt, mustard if you like it, celery seed, and a little onion if you choose. Put the eggs in a bowl and add the oil, 1 teaspoonful at a time, until very thick, beating hard with an egg beater, then add the lemon, then the other ingredients. Keep the eggs and oil in the ice box an hour or so before using.
BREAD SAUCE FOR BIRDS.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One cup grated bread crumbs, 2 sliced onions, white peppercorn and mace. Simmer, take out onion, add cream or melted butter, until thin as gravy.
CAULIFLOWER SAUCE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Put the cauliflower in boiling water, add a handful of salt, boil until tender, then strain. Make a thick white sauce of milk, butter and flour, pour over the cauliflower in a deep dish, grated Parmesan cheese shaken over it, and brown in the oven.
VEGETABLES.
TO DRESS A DISH OF MUSHRUMPS.
“This book was written by Eleanor Parke Custis’ Great Grandmother, Mrs. John Custis, was given to her by her Beloved Grand Mama Martha Washington, formerly Mrs. Daniel Custis.”
In the following excerpt selected from the “Book of Cookery” no changes in spelling or punctuation have been made.
FROM MRS. WASHINGTON’S “BOOK OF COOKERY,” OWNED BY THE PENNSYLVANIA HISTORICAL SOCIETY, PHILADELPHIA, PA. 1706.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Take ye firme mushrumps and pill ye scin from them and scrape away all ye red yt grows onye insyde of them and pill yr stalks likewise. If you finde them firme throw them as you doe them into faire water and let them ly 3 or 4 hours, then take them out of ye water and set them on ye fire in a pan, theyr owne Liquor will stew them, put in an ownion cut in halves and often sticke them as ye water rises cast it still away till you finde them almoste dry, then take out the ownion and put in a little sweet cream yt is thick and shred in some parsley and put in some grated nutmegg and a little grose pepper and a little salt and soe let them boyle. shaking them well together, and put in a piece of fresh butter giving them another shake and soe dish them up.
BAKED SWEET POTATO.
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Six sweet potatoes grated raw, 1 tablespoonful cinnamon, 1 teaspoonful black pepper, 1 teaspoonful allspice, small teacup sugar, small ½ teacup lard, small ½ teacup butter, 2 raw eggs, small cup milk or cream just before baking.
ASPARAGUS LOAF (MOST DELICIOUS).
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Cook 2 tablespoonsful each of butter and flour together, add half a teaspoonful of salt, a dash of pepper and 1 cup of cream gradually. When boiling add 2 tablespoonsful of cold chicken chopped fine, 1 cup of cooked asparagus tips, and 4 well beaten eggs (whites and yolks together). Turn into an earthen bowl or mould holding 1 pint, thickly buttered and lined with asparagus. Cook standing in a dish of hot water until the centre is firm. Do not allow the water around the mould to boil. Let stand a few moments after removing from oven, and invert over a serving dish. Serve with cream sauce. Sauce for Asparagus Loaf--Half a pint of milk, a level teaspoonful of butter, 1 level tablespoonful of flour, ½ teaspoonful of salt, ¼ teaspoonful of pepper. Asparagus tips and a few mushrooms well chopped up and added to the sauce are an improvement to the flavor.
COLE SLAW.
USED BY MISS ELIZABETH RODMAN FISHER, OF WAKEFIELD, GERMANTOWN, 1860.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil ½ pt. of vinegar with a piece of butter about the size of a walnut. Have beaten the yolks of 4 eggs, to which add ½ teacup of cream. Take the vinegar from the fire and stir the eggs and cream into it whilst it is hot, taking care it does not curdle, then put it over the fire again to cook it, stirring it always until it is the thickness of boiled custard. The cabbage must be shredded fine in a dish and the dressing poured over it _hot_. Mix it well through the cabbage; when cold put it into the dish in which it is to be served and sprinkle it with cayenne pepper. Put salt in the dressing as you like it.
STUFFED RIPE TOMATOES, SOUTHERN STYLE.
MRS. ELIZA S. BROLASKI, ST. LOUIS, MO.
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Use firm fresh tomatoes. Take only a small core out of the middle, using a sharp pointed knife to loosen the meat of the tomatoes all inside. Then put a piece of butter in each tomato the size of a hazel nut. Then cut in each tomato a small piece of onion fine, then salt and pepper, and a dash of Paprika to taste, and a goodly pinch of herbs, then a little more butter, and fill each tomato with grated fresh bread crumbs (_not_ cracker dust), a little more salt and seasoning, and bake half an hour. Serve on little plate garnished with parsley.
HOMINY OR SAMP PORRIDGE.
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One cup of samp, 2 cups of white beans, soak these over night. Turkey carcass, 1 pound of salt pork. Put all together and cook slowly all day. Keep covering with water. Remove bones and flavor to taste.
RICE AND PEPPER--CREOLE FASHION.
MRS. EUGENE PALMER, NEW ORLEANS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Cook ½ cup of rice thoroughly but dry, so that the grains will be separate. Remove seed and membrane from peppers, and slice crosswise. Lay them in cold salted water for 10 minutes. Fry in butter, chop, not too fine, add to the hot butter a little onion juice and about 2 tablespoons of stock of any kind. Pour over the rice and serve. Care must always be taken to remove seed and white membrane, so that neither will touch the inside of the pepper.
TOMATO WITH GELATINE.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
Soak ½ box of gelatine, drain the juice from a pint of stewed or can of tomatoes and put over the fire with salt, pepper and sugar to taste. At the boiling point remove from the fire, skim and add to the gelatine together with a few drops of lemon juice. Strain and when half cold pour into prepared moulds and stand in a cool place to harden. Serve with lettuce and mayonnaise dressing. Excellent when fresh tomatoes cannot be procured.
SNAP BEANS--CREOLE FASHION.
MRS. EUGENE PALMER, NEW ORLEANS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Simmer beans until tender, chop fine. Brown a teaspoon minced onion in butter, add beans, salt and pepper and 1 egg beaten well with a tablespoon of cold water. Stir quickly until thoroughly mixed and the egg sets. Take from fire and serve hot.
BAKED PEACHES.
MRS. CELESTIN VILLENEUVE, NEW ORLEANS.
_Contributed by Miss Charlotte Mitchell, New Orleans, La._
Halve fruit and remove stones. Fill inside with a paste of sugar, butter and cinnamon. Bake slowly, basting with a syrup of lemon juice. Cover with a meringue, brown and serve. May be baked in individual dishes, and served hot or cold.
CORN FRITTERS.
_Contributed by Mrs. Mary Balding, Philadelphia, Pa._
Grate 1 dozen ears of corn, mix with 1 beaten egg. Fry them in butter, dropped in it with a spoon, brown and turn them like cakes.
STUFFED GREEN PEPPERS--CREOLE STYLE.
MRS. EUGENE PALMER, NEW ORLEANS, LA.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Cut a slice off the stem end of sweet green peppers. Remove seed and membranes. Make a stuffing of shrimp or crab, or fish, with a very little bread crumbs, butter, pepper and salt moistened with white sauce. Set in oven a few moments and bake. If sweet peppers are not obtainable the ordinary green peppers may be used, but must be simmered in salt and water, and then thrown in cold water, always removing seed and membrane. Any kind of cold meat makes an appetizing stuffing. Baste well with melted butter while baking.
TO DRESS EGG PLANT.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey._
Take 2 large tender egg plants, boil them in salt and water. Take off the skin and take out the inside. Mash fine, add a tablespoonful of butter, 2 eggs beaten light, 2 teaspoonsful of flour. Season with pepper and salt. Have ready some boiling lard, drop them in with a spoon, and fry them as brown as you do fritters.
POTATO PUFFS.
MRS. FRANK CARTER, ST. LOUIS, MO.
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Two good sized potatoes boiled and mashed, 1 egg, a little salt, 1 tablespoon lard and 1 of sugar. Beat until very light. Dissolve ½ an yeast cake in a cup of new milk and add. Work in enough flour to make a soft dough and let it rise 2 hours. Roll and cut with a tumbler. Put in a well greased pan for another hour’s rising and eat hot or they are not perfect. Do not let them touch while baking. These are delicious for lunch or tea.
HOW TO COOK RICE.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Take 1 pt. of rice, and put it to soak for 2 hours. Have ready 2 qts. of boiling water, with a little salt in it, in your pan. Half an hour before sending rice to table, pour the water from your rice. With a tablespoon put rice in stewpan, being careful not to stir it. Let it boil 10 minutes, then strain water from rice. Return rice to pan and let it steam 15 or 20 minutes. When it will be done the grains will be separate. Add butter and serve.
CREOLE DISH.
MRS. F. B. LORING.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
Cook 1 cup of rice in 2 qts. of salted boiling water for 20 minutes, or until tender, but not broken. Drain and set in a colander at the back of the range to dry. Have ready 2 sweet green peppers, which have been carefully seeded, scalded and left in the hot water until cold. Chop them fine in a saucepan and stew 3 raw tomatoes, cut up small and season with a great spoonful of butter, salt and sugar to taste. Cook for 15 minutes, turn in the rice, bring to a boil and serve.
A TURKISH PILAU.
FROM THE TURKISH MINISTER.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._
Put 1 cup of stewed strained tomatoes in a saucepan, with 1 cup of stock highly seasoned with salt, pepper, minced onion and green peppers. Boil and add 1 cupful of washed rice, stirring lightly with a fork until absorbed, then add small ½ cup of butter. Steam in a double boiler for 20 minutes. Remove the cover and put a folded napkin over the top of boiler to allow the steam to escape. Serve as a vegetable with cold cooked meat or poultry.
BAKED BEETS.
NEW ENGLAND. 1736.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Bake beets same as baked sweet potatoes. While baking, turn often. When done pare off the skin and use in every way as boiled. They are good cut lengthwise. Add butter, salt and vinegar, and serve hot.
TO MAKE POLENTA.
MRS. RANDOLPH, VIRGINIA.
_Contributed by Miss Meta Lisle, Philadelphia, Pa._
Put a large spoonful of butter in a quart of hot water. Wet your corn meal with cold water in a bowl. Add some salt and make it quite smooth. Then put it in the buttered water when it is hot. Let it boil, stirring it continually until done. As soon as you can handle it make it into a ball and let it stand until cold. Then cut it in thin slices, lay them in the bottom of a deep dish so as to cover it, put on it slices of cheese, then bits of butter, then mush, then cheese, then butter until the dish is full. Bake in quick oven for 20 or 30 minutes. Cheese and butter should be on top.
PERFECT ITALIAN MACARONI DISH.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Boil the macaroni one hour and quarter in salt and water, until the macaroni falls apart when lifted or pierced by the fork. Put a layer of macaroni in a shallow dish, sprinkle grated cheese, pepper and salt over it, and add pats of butter. Put another layer of macaroni on top of this, adding cheese, salt, pepper and butter, as before. Then fill the dish as full as it will hold with milk. Bake a light crusty brown in the oven, and serve hot. The secret of the success lies in the boiling, and if it is not very tender, it should boil another 15 minutes. This will be a revelation to lovers of good macaroni.
RICE AND CABBAGE. DELICIOUS!
MRS. F. H. LORING.
_Contributed through Mrs. Lily Latrobe Loring, Washington, D. C._