E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 10 of 21)
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One hundred walnuts, salt and water. To each quart
of vinegar allow two ounces of whole bl&ck pepper,
one ounce of allspice, one ounce of bruised ginger.
Procure the walnuts while young; be careful they
are not woody, and prick them well with a fork;
prepare a strong brine of salt and water (four pounds
of salt to each gallon of water), into which put the walnuts,
letting them remain nine days, and changing the brine every


third day; drain them off, put them on a dish, place it in the
Bun until they become perfectly black, which will be in two
or three days; have ready dry jars, into which place the
walnuts, and do not quite fill the jars. Boil sufficient vine-
gar to cover them, for ten minutes, with spices in the above
proportion, and pour it hot over the walnuts, which must
be quite covered with the pickle; tie down with bladder,
and keep in dry place. They will be fit for use in a month,
and will keep good two or three years,


One peck green tomatoes sliced, six large onions sliced,
one teacup of salt over both ; mix thoroughly and let it re-
main over night; pour off liquor in the morning and throw
it away; mix two quarts of water and one of vinegar, and
boil twenty minutes; drain and throw liquor away; take
three quarts of vinegar, two pounds of sugar, two table-
spoons each of allspice, cloves, cinnamon, ginger, and mus-
tard, and twelve green peppers chopped fine; boil from one
to two hours. Put away in a stone crock.


Eight quarts tomatoes, three cups of peppers, two cups of
onions, three cups of sugar, one cup of salt, one and a half
quarts of vinegar, three teaspoonfuls of cloves ; same quan-
tity of cinnamon, two teaspoonfuls each of ginger and nut-
meg; boil three hours; chop tomatoes, peppers, and onions
yery fine; bottle up and seal.


Three hundred small cucumbers, four green pe
sliced fine, two large or three omall heads cauliflower,


three heads white cabbage shaved fine, nine large onions
sliced, one large root horseradish, one quart green beans cut
one inch long, one quart green tomatoes sliced; put this
mixture in a pretty strong brine twenty-four hours; drain
three hours, then sprinkle in a quarter pound black and a
quarter pound white mustard seed; also one tablespoon
black ground pepper; let it come to a good boil in just
vinegar enough to cover it, adding a little alum. Drain
again, and when cold, mix in a half pint ground mustard;
cover the whole with good cider vinegar; add turmeric
enough to color, if you like.


Sufficient vinegar to cover the mushrooms, to each quart
of mushrooms, two blades pounded mace, one ounce ground
pepper; salt to taste. Choose some nice young button-
mushrooms for pickling, and rub off the skin with a piece
of flannel and salt, and cut off the stalks; if very large,
take out the red inside, and reject the black" ones, as they
are too old. Pat them in a stewpan, sprinkle salt over
them, with pounded mace and pepper in the above propor-
tion; shake them well over a clear lire until the liquor
flows, and keep them there until it is all dried up again;
then add as much vinegar as will cover them; just let it
simmer for one minute, and store it away in stone jars for
use. • When cold, tie down with bladder, and keep in a dry
place; they will remain good for a length of time, and are
generally considered delicious.


One quart raw cabbage chopped fine; one quart boiled
beets chopped fine; two cups sugar, tablespoon salt, one
teaspoon black pepper, a quarter teaspoon red pepper, one


teaeup grated horseradish; cover with cold vinegar and
keep from the air.


Slice and boil for an honr, with six small red peppers,
half bushel of ripe tomatoes; strain through a colander and
boil for an hour with two tablespoonfuls of black pepper,
two ounces of ginger, one ounce allspice, half ounce cloves,
one-eighth ounce mace, quarter pound salt. When cold add
two ounces mustard, two ounces curry powder, and one
pint of vinegar.


Eight ounces of sharp, sour apples, pared and cored,
eight ounces of tomatoes, eight ounces of salt, eight ounces
of brown sugar, eight ounces of stoned raisins, four ounces
of Cayenne, four ounces of powdered ginger, two ounces of
garlic, two ounces of shalots, three quarts of vinegar, one
quart of lemon-juice. Chop the apples in small square
pieces, and add to them the other ingredients. Mix the
whole well together, and put in a well-covered jar. Keep
this in a warm place, and stir every day for a month, taking
care to put on the lid after this operation; strain, but do
not squeeze it dry; store it away in clean jars or bottles for
use, and the liquor will serve as an excellent sauce for meat
or fish.


Five pounds of cherries, stoned or not; one quart of
vinegar, two pounds of sugar, one-half ounce of cinnamon,
one-half ounce of cloves, one-half ounce of mace, boil the
sugar and vinegar and spices together (grind the spices and
tie them in a muslin bag), and pour hot over the cherries.




To seven pounds plums, four pounds sugar, two ounces
stick cinnamon, two ounces cloves, one quart vinegar, add
a little mace; put in the jar first a layer of plums, then a
layer of spices alternately; scald the vinegar and sugar to-
gether, pour it over the plums; repeat three times for plums
(only once for cut apples and pears), the fourth time scald
all together, put them into glass jars and they are ready for


Make a syrup, allowing one pound of sugar to one of
plums, and to every three pounds of sugar a scant pint of
vinegar. Allow one ounce each of ground cinnamon, cloves,
mace, and allspice to a peck of plums. Prick the plums.
Add the spices to the syrup, and pour, boiling, over the
plums. Let these stand three days; then skim them out,
and boil down the syrup until it is quite thick, and pour
hot over the plums in the jar in which they are to be kept
Cover closely.


For six pounds of fruit use three of sugar, about five
dozen cloves, and a pint of vinegar. Into each apple, pear,
or peach, stick two cloves. Have the syrup hot, and cook
until tender.


Take one gallon of skinned tomatoes, four tablespoonfuls
of salt, four ditto of whole black pepper, half a spoonful of
allspice, eight pods of red pepper, and three spoonfuls of
mustard, boil them together for one hour, then strain it
through a sieve or coarse cloth, and wheji cold, bottle for
n p; have the best velvet corks.



Bruise to a mass one hundred and twenty green walnuts,
gathered when a pin could pierce one; put to it three-quar-
ters of a pound of salt and a quart of good vinegar; stir
them every day for a fortnight, then strain and squeeze the
liquor from them through a cloth, and set it aside, put to
the hutiks half a pint of vinegar, and let it stand all night,
then strain and squeeze them as before; put the liquor from
them *o that which was put aside, add to it one ounce and a
quarter of whole pepper, forty cloves, half an ounce of nut-
meg sliced, and half an ounce of ginger, and boil it for half
an hour closely covered, then strain it; when cold, bottle it
for use. Secure the bottles with new corks, and dip them in
melted rosin.


To each peck of mushrooms one-half pound of salt; to
each quart of mushroom liquor one-quarter ounce of Cay-
enne, one-half ounce of allspice, one-half ounce of ginger,
two blades of pounded mace. Choose full-grown mush-
room-flaps, and take care they are perfectly fresh-gathered
when the weather is tolerably dry; for, if they are picked
during very heavy rain the catsup from which they are
made is liable to get musty, and will not keep long. Put a
layer of them in a deep pan, sprinkle salt over them, and
then another layer of mushrooms, and so on alternately.
Let them remain for a few hours, then break them up with
the hand; put them in a nice cool place for three days, oc-
casionally stirring and mashing them well to extract from
them as much juice as possible. Now measure the quantity
of liquor without straining, and to each quart allow the
above proportion of spices, etc. Put all into a stone jar,
cover it up very closely, put it in a saucepan of boiling
water, set it over the are, and let it boil for three hours.


Have ready a nice clean stewpan; turn into it the contents
of the jar, and let the whole simmer very gently for half an
hour; pour into a jug, where it should stand in a cool place
till next day; then pour it off into another jug, and strain
it into very dry, clean bottles, and do not squeeze the
mushrooms. To each pint of catsup add a few drops of
brandy. Be careful not to shake the contents, but leave
all the sediment behind in the jug; cork well, and either
seal or rosin the cork, so as perfectly to exclude the air.
When a very clear, bright catsup is wanted, the liquor must
be strained through a very fine hair-sieve, or flannel bag,
after it has been very gently poured off; if the operation is
not successful, it must be repeated until you have quite a
clear liquor. It should be examined occasionally, and if it
is spoiling should be reboiled with a few peppercorns.


To three gallons of brine strong enough to bear an egg,
add one-quarter pound good loaf sugar, and one tablespoon-
ful of saltpetre; boil the brine, and when it is cold strain
carefully. Pack butter closely in small jars, and allow the
brine to cover the butter to the depth of at least four inches.
This completely excludes the air. If practicable make your
butter into small rolls, wrap each carefully in a clean mus-
lin cloth, tying up with a string; place a weight over the
butter to keep it all submerged in the brine. This mode is
most recommended by those who have tried both,



Take milk fresh from the cow, strain it into clean pan9,
set it over a gentle fire until it is scalding hot; do not let it
boil; then set it aside; when it is cold skim off the cream;
the milk will still be fit for any ordinary use; when you hava


enough cream, put it into a clean earthen basin; beat it
with a wooden spoon until the butter is made, which will
not be long; then take it from the milk and work with a
little cold water, until it is free from miik, then drain off
the water, put a small tablespoonful of fine salt to each
pound of butter, and work it in. A small teaspoonful of
fine white sugar, worked in with the salt, will be found an
improvement — sugar is a great preservative. Make the
butter in a roll; cover with a bit of muslin, and keep it in a
cool place.

This receipt was obtained from one who practiced it for
several winters.




All boiled pudding should be put on in boiling water, which
must not be allowed to stop simmering, and the pudding
must always be covered with the water; if requisite the
saucepan should be kept filled up. To prevent a pudding
boiled in a cloth from sticking to the bottom of the sauce-
pan, place a small plate or saucer underneath it, if a mold is
used, this precaution is not necessary; but care must be
taken to keep the pudding well covered with water. For
dishing a boiled pudding as soon as it comes out of the
pot, dip it into a basin of cold water, and the cloth will then
not adhere to it. Great expedition is necessary in sending
puddings to table, as, by standing, they quickly become
heavy, batter puddings particularly. For baked or boiled
puddings, the molds, cups, or basins should be always but-
tered before the mixture is put into them, and they should
be put into the saucepan directly they are filled.


One pound butter, one pound suet, freed from strings
and chopped fine, one pound sugar, two and a half pounds
Sour, two pounds raisins, seeded, chopped and dredged with
flour, two pounds currants, picked over carefully after they
are washed, one-quarter pound citron, shred fine, twelve
eggs, whites and yolks beaten separately, one pint milk, one
cup brandv, one-half ounce cloves, one-half ounce mace,


two grated nutmegs. Cream the butter and sugar, beat in
the yolks when you have whipped them smooth and light;
next put in the milk, then the flour, alternately with the
beaten whites, then the brandy and spice, lastly the fruit,
well dredged with flour. Mis all thoroughly wring out
your pudding-cloth in hot water, flour well inside, pour in
the mixture and boil Ave hours.


Three eggs, one ounce butter, one pint milk, three table-
spoonfuls flour, a little salt. Put the flour into a basin, and
add suflicient milk to moisten it; carefully rub down all
the lumps with a spoon, then pour in the remainder of the
milk, and stir in the butter, which should be previously
melted; keep beating the mixture, add the eggs and a pinch
of salt, and when the batter is quite smooth, put it into a
well-buttered basin, tie it down very tightly, and put it into
boiling water; move the basin about for a few minutes after
it is put into the water, to prevent the flour settling in any
part, and boil for one and one-quarter hours. This pud-
ding may also be boiled in a floured cloth that has been
wetted in hot water; it will then take a few minutes less
than when boiled in a basin. Send these puddings very
quickly to table, and serve with sweet sauce, wine sauce,
stewed fruit, or jam of any kind; when the latter is used, a
little of it may be placed round the dish in small quantities,
as a garnish.


One quart milk, four eggs, six ounces flour, a little soda
and salt. Mix the flour very carefully with a little milk so
it will not be lumpy. Bake twenty minutes. Serve imme-



One-half pound cheap suet, three-quarters of a potmcl
bread-crumbs, six ounces moist sugar, one-quarter pound
flour, two eggs, two wineglasses sherry; mix the suet,
bread-crumbs, sugar and flour well together. When these
ingredients are well-mixed, add the eggs and two glasses of
sherry, to make a thick batter; boil three hours and a half.
Serve with wine sauce.


One cup sago in a quart of tepid water, with a pinch of
Bait, soaked for one hour; six or eight apples, pared and
cored, or quartered, and steamed tender, and put in the
pudding dish; boil and stir the sago until clear, adding
water to make it thin, and pour it over the apples; this
is good hot with butter and sugar, or cold with cream and


One large cup of fine bread-crumbs soaked in milk, three-
quarters cup sugar, one lemon, juice and grated rind, six
eggs, one-half pound stale sponge cake, one-half pound
macaroons — almond, one-half cup jelly or jam, and one
small tumbler sherry wine, one-half cup milk poured upon
the bread-crumbs, one tablespoonful melted butter. Hub
the butter and sugar together; put the beaten yolks in next,
then the soaked bread-crumbs, the lemon, juice and rind,
and beat to a smooth, light paste before adding the whites.
Butter your mold very well, and put in the bottom a light
layer of dry bread-crumbs, upon this one of macaroons,
laid evenly and closely together. Wet this with wine, and
cover with a layer of the mixture, then with slices of sponge
cake, spread thickly with jelly or jam; next macaroons, wet


with wine, more custard, sponge-cake and jam, and so on
until the mold is full, putting a layer of the mixture at the
top. Cover closely, and steam in the oven three-quarters of
an hour; then remove the cover to brown the top. Turn
cut carefully into a dish, and pour over it a sauce made of
currant jelly warmed, and beaten up with two tablespoon-
fuls melted butter and a glass of pale sherry.


Peel and cut five sweet oranges into thin slices, taking
out the seeds, pour over them a coffee-cup of white sugar;
let a pint of milk get boiling hot, by setting it in a pot of
boiliDg water; add the yolks of three eggs well beaten, one
tablespoonful of corn starch, made smooth with a little
cold milk: stir all the time; as soon as thickened pour over
the fruit. Beat the whites to a stiff froth, adding a table-
spoonful of sugar, and spread over the top for frosting; set
it in the oven for a few minutes to harden; eat cold or hot
(better cold), for dinner and supper. Berries or peaches
can be substituted for oranges.


One pint sweet milk, whites of three eggs, two tablespoons
corn starch, three of sugar, a little salt. Put the milk in a pan
or small bucket, set in a kettle of hot water on the stove, and
when it reaches the boiling point add the sugar, then the
starch dissolved in a little cold milk, and lastly the whites of
eggs whipped to a stiff froth; beat it, and let . cook for a few
minutes, then pour into teacups, filling about half full, and
set in cool place. For sauce, make a boiled custard as follows:
Bring to boiling point one pint of milk, add three table-
spoons sugar, then the beaten yolks thinned by adding ono
tablespoon milk, stirring all the time till it thickens; flavor


with two teaspoons lemon or two of vanilla, and set to
cool. In serving, put one of the molds in a saucedish for
each person, and pour over it some of the boiled custard.
Or the pudding may be made intne large mold.

To make a chocolate puddiug, flavor the above pudding
with vanilla, remove two-thirds of it, and add half a cake
of chocolate softened, mashed, and dissolved in a little
milk. Put a layer of half the white pudding into the mold,
then the chocolate, then the rest of the white; or two layers
of chocolate may be used with a white between; or the
centre may be cocoa (made by adding half a cocoanut
grated line), and the outside chocolate; or pineapple
chopped fine (if first cooked in a little water, the latter
makes a nice dressing), or strawberries may be used.


One quart of milk, three tablespoons of corn starch,
yolks of four eggs, half cup sugar and a little salt; put part
of the milk, salt and sugar on the stove and let it boil;
dissolve the corn starch in the rest of the milk ; stir into
the milk, and while boiling add the yolks. Flavor with

Frosting. — Whites of four eggs beaten to a stiff froth,
half a cup of sugar; flavor with lemon; spread it on the
pudding, and put it into the oven to brown, saving a little
of the frosting to moisten the top; then put on grated co-
coanut to give it the appearance of snow-flake.


Soak for an hour in a pint of cold water one box of
Cox's sparkling gelatine, and add one pint of boiling
water, one pint of wine, the juice of four lemons, and three
large cupfuls of sugar. Beat the whites of four eggs to a


stiff froth, and stir into the jelly when it begins to thicken.
Pour into a large mold, and set in ice- water in a cool place.
When ready to serve, turn out as you would jelly, only
have the pudding in a deep dish. Pour on© quart of soft
custard around it, and serve.


Soak three tablespoons of tapioca in water over night;
put the tapioca into a quart of boiling milk, and boil half
an hour; beat the yolk3 of four eggs with a cup of sugar;
add three tablespoons of prepared cocoanut; stir in and
boil ten minutes longer; pour into a pudding-dish; beat the
whites of four eggs to a stiff froth, stir in three tablespoons
of sugar; put this over the top and sprinkle cocoaaut over
the top and brown for five minutes.


Four ounces of grated bread, four ounces of currants,
four ounces of apples, two ounces of sugar, three eggs, a
few drops of essence of lemon, a little grated nutmeg.
Pare, core, and mince the apples very finely, sufficient,
when minced, to make four ounces; add to these the cur-
rants, which should be well washed, the grated bread, and
sugar; whisk the eggs, beat these up with the remaining
ingredients, and, when all is thoroughly mixed, put the
pudding into a buttered basin, tie it down with a cloth, and
boil for three hours.


One-half pound macaroni broken into inch lengths,
two cups boiling water, one teaspoonful butter, one
large cup milk, tvvo tablespoonful3 sugar, grated peel o»


half a lemon, a little cinnamon and salt. Boil the macaroni
in the water until it is tender, and has soaked up the liquid.
It must be cooked in a farina -kettle. Add the butter and
salt. Cover for five minutes without cooking. Put in the
rest of the ingredients. Simmer, after the boil begins, ten
minutes longer, before serving in a deep dish. Be careful,
in stirring, not to break the macaroni. Eat with butter
and powdered sugar, or cream and sugar.


Two quarts scalded milk with salt, one and one-half cups
Indian meal (yellow) ; one tablespoon ginger, letting this
stand twenty minutes; one cup molasses, two eggs (saleratus
if no eggs), a piece of butter the size of a common walnut.
Bake two hours. Splendid.


Warm a pint of molasses and pint of milk, stir well to-
gether, beat four eggs, and stir gradually into molasses and
milk; add a pound beef suet chopped fine, and Indian meal
sufficient to make a thick batter; add a teaspoon pulverized
cinnamon, nutmeg and a little grated lemon-peel, and stir
all together thoroughly; dip cloth into boiling water, shake,
flour a little, turn in the mixture, tie up, leaving room for
the pudding to swell, and boil three hours; serve hot with
sauce made of drawn butter, wine and nutmeg.


Half pound suet, half pound grated bread-crumbs, half
pound sugar, three ounces orange marmalade; mix these in-
gredients together with four eggs; boil four hours. Lay a
few raisins open in the bottom of the mold. Sauce: Two


ounces butter, and two ounces white sugar; beat to a cream
and flavor with brandy or lemon.


Add to two cups sour milk one teaspoon soda, and one
salt, half cup butter, lard, flour enough to make dough a
little stiffer than for biscuit; or make a good baking powder
crust; peel and core apples, roll out crust, place apples on
dough, fill cavity of each with sugar, encase each apple in
coating of the crust, press edges tight together, (it is nice
to tie a cloth around each one), put into kettle of boiling
water slighted salted, boil half an hour, taking care that
the water covers the dumplings. They are also very nice
steamed. To bake, make in same way, using a soft dough,
place in a shallow pan, bake in a hot oven, and serve with
cream and sugar, or place in a pan which is four or five
inches deep (do not have the dumplings touch each other);
then pour in hot water, just leaving top of dumplings un-
covered. To a pan of four or five dumplings, add one tea-
cup sugar and half a teacup butter; bake from half to three-
quarters of an hour. If water cooks away too much, add
more. Serve dumplings on platter and the liquid in sauce-
boat for dressing. Fresh or canned peaches may be made
in the same way.


Half pound flour, half pound treacle, half pound puet, the
rind and juice of one lemon, a few strips of candied lemon-
peel, three tablespoonfuls cream, two eggs. Chop the suet
finely; mix with it the flour, treacle, lemon-peel minced, and
candied lemon-peel; add the cream, lemon-juice, and two
well-beaten eggs; beat the pudding well, put it into a but-
tered basin, tie it down with a cloth, and boil from three juid
a half to four hours.



Half pound the pulp of apples, half pound loaf sugar, els
ounces butter, the rind one lemon, six eggs, puff paste.
Peel, core and cut the apples, as for sauce; put them into
a stewpan, with only just sufficient water to prevent them
from burning, and let them stew until reduced to a pulp.
Weigh the pulp, and to every half pound add sifted sugar,
grated lemon-rind, and six well-beaten eggs. Beat those
ingredients well together; then melt the butter, stir it to

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 10 of 21)