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

. (page 13 of 21)
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 13 of 21)
Font size
QR-code for this ebook



Six cupfuls of flour, three of molasses, one of cream, one
of lard or butter, two eggs, one teaspoonful of saleratus,
and two of ginger. This is excellent.


One and one-half cups of sugar, half cup butter, half of
sour milk, two cups of raisins chopped, three eggs, half a
nutmeg, one teaspoon cinnamon, one of cloves, one saler-
atus; mix rather stiff; bake in loaf tins in moderate oven.


Three eggs, one cupful sugar, two of flour, one tablespoon-
ful of butter, a teaspoonful, heaped, of baking powder.
Beat the butter and sugar together, and add the eggs well-
beaten. Stir in the flour and baking powder well sifted to-
gether. Bake in deep tin plates. This quantity will fill
four plates. With three pints of strawberries mix a cupful
of sugar. Spread the fruit between the layers of cake.
The top layer of strawberries may be covered with a
meringue made with the white of an egg and a tablespoon-
ful of powdered sugar.


One and three-quarter pounds of syrup, one pound of
moist sugar, one pound of butter, two and three-quarter


pounds of flour, one and a half ounces of ground ginger,
one and a half ounces of allspice, one and a half ounces of
coriander seed, sal volatile size of a bean, a little Cayenne,
flour enough to roll out, but not thin, cut with a wineglass
or roll between your hands into small balls, and pinch*


Two cupfuls of sugar, one of butter, one of milk, four of
flour (rather scant), four eggs, half a teaspoonful of soda,
one of cream of tarfcar. Beat the butter to a cream. Add
the sugar gradually, beating all the while; then the flavoring
(lemon or nutmeg). Beat the eggs very light. Add them
and the milk. Measure the flour after it has been sifted.
Return it to the sieve, and mix the soda and cream of tartar
with it. Sift this into the bowl of beaten ingredients. Beat
quickly and vigorously, to thoroughly mix, and then stop.
Take three sheet pans of the same size, and in each of two put
one-third of the mixture, and bake. To the other third
add four teaspoonfuls of cinnamon, a cupful of currants and
about an eighth of a pound of citron, cut fine. Bake this
in the remaining pan. When done, take out of the pans.
Spread the light cake with a thin layer of jelly, while warm.
Place on this the dark cake, and spread with jelly. Place
the other sheet of light cake on this. Lay a paper over
all, and then a thin sheet, on which put two irons. The
cake will press in about two hours.


Make the sponge cake mixture as for lady-fingers, and
bake in one shallow pan twenty minutes. While it is yet
warm cut off the edges, and spread the cake with any kind
of jelly. Roll up, and pin a towel around it. Put in a cool
place until serving time. Cut in slices with a sharp knife.



Take four eggs, four tablespoonfuls of lard, four table-
Bpoonfuls of sugar, a teaspoonful of salt, and half a nutmeg
grated, a teaspoonful of lemon extract may be added; work
into these as much sifted flour as will make a nice dough,
roll it to about an eighth of an inch thickness, and fry
as directed for doughnuts and crullers.

To make little baskets, cut the paste in strips an inch and
a half wide, and three inches long, and with a giggling iron
cut slices across it from one side to the other, within a quarter
of an inch of either edge, and quarter of an inch apart;
then join the two ends together in a circle, forming the
basket; press it down slightly, that the strips may bulge,
and so form the basket, like those made for fly-traps of
paper; so soon as they are taken from the fat (fiye minutes
will do them), grate white sugar oyer.




One quart milk, eight eggs, one-half pound of sugar; beat
to a good froth the eggs and sugar. Put the milk in a tin
pail and set it in boiling water; pour in the eggs and sugar
and stir it until it thickens.


Beat the yolks of eight eggs till they are white, add pint
boiling water, the rinds of two lemons grated, and the juice
sweetened to taste; stir this on the fire till it thickens, then
add a large glass of rich wine, and one-half glass brandy;
give the whole a good boil, and put in glasses. To be
eaten cold. Or, put the thin yellow rind of two lemons,
with the juico of three, and sugar to taste, into one pint of
warm water. As lemons vary in size and juiciness, the ex-
act quantity of sugar cannot be given. Ordinary lemons
require threo gills. It will be safe to begin with that
quantity, more may be added if required. Beat the whites
to a stiff froth, then the yolks; then beat both together,
pour in gradually while beating the other ingredients; put
all in a pail, set in a pot of boiling water, and stir until
thick as boiled custard; strain it in a deep dish; when cool
place on ice. Serve in glasses.


Half a package of Cox's gelatine, three eggs, two
cups of sugar, juice of one lemon; soak the gelatine one


hour in a teacup of cold water, add one pint boiling water,
stir until thoroughly dissolved, add two-thirds of the sugar
and the lemon-juice; beat the whites of the eggs to a stiff
froth, and when the gelatine is quite cold whip it into the
whites, a spoonful at a time from half an hour to an hour.
Whip steadily and evenly, and when all is stiff pour in a
mold, or in a dozen egg-glasses previously wet with cold
water, and set in a cold place. In four or five hours turn
into a glass dish. Make a custard of one and a half pints
milk, yolks of eggs, and remainder of the sugar, flavor with
vanilla, and when the meringue or snowballs are turned out
of the mold, pour this around the base.


Three ounces of tapioca, one quart of milk, two ounces of
butter, quarter of a pound of sugar, four eggs, flavoring of
vanilla or bitter almonds. Wash the tapioca, and let it stew
gently in the milk by the side of the stove for quarter of
an hour, occasionally stirriug it; then let it cool; mix with
it the butter, sugar, and eggs, which should be well beaten,
and flavor with either of the above ingredients. Butter
a pie-dish, and line the edges with puff-paste; put in the
pudding, and bake in a moderate oven for an hour. If the
pudding is boiled, add a little more tapioca, and boil it in a
buttered basin one and a half hours.


One quarter pound of sugar, one quart of milk, one and
a half ounces of isinglass, the rind of half a lemon, four
laurel leaves. Put all the ingredients into a lined saucepan,
and boil gently until the isinglass is dissolved; taste it oc-
casionally to ascertain when it is sufficiently flavored with
the laurel leaves; then take them out, and keep stirring the


mixture over the fire for about ten minutes. Strain it
through a fine sieve into a jug, and, when nearly cold, pour
it into a well-oiled mold, omitting the sediment at the
bottom. Turn it out carefully on a dish, and garnish with
preserves, bright jelly, or a compote of fruit.


Soak one ounce of gelatine for ten minutes in a little cold
milk and pour over the gelatine, and stir it constantly until
it is all dissolved; it may be placed in the dish and set on top
of a boiling teakettle for a few minutes; remove it and add
a small cupful of sugar and two tablespoonfuls of sherry
wine. Strain into molds.


One-quarter pound of ground rice, three ounces of loaf
sugar, one ounce of fresh butter, one quart of milk, flavor-
ing of lemon-peel, essence of almonds or vanilla, or laurel
leaves. Mix the rice to a smooth batter with about one-
half pint of milk, and the remainder put into a saucepan,
with the sugar, butter, and whichever of the above flavor-
ings may be preferred; bring the milk to the boiling point,
quickly stir in the rice, and let it boil for about ten min-
utes, or until it comes easily away from the saucepan, keep-
ing it well stirred the whole time. Grease a mold with pure
salad oil; pour in the rice, and let it get perfectly set, when
it should turn out quite easily; garnish it with jam, or pour
round a compote of any kind of fruit, just before it is sent
to table. This blanc-mange is better for beirg made the
day before it is wanted, as it then has time to become firm.
If laurel leaves are used for flavoring, steep three of them
in the milk, and take them out before the rice is added;


about eight drops of essence of almonds, or from twelve to
sixteen drops of essence of vanilla, would be required to
flavor the above proportion of milk.


Ten good- sized apples, the rind of one-half lemon, six
ounces of pounded sugar, one-half pint of milk, one-half
pint of cream, two eggs, whipped cream. Peel, core, and
cut the apples into thin slices; and put them into a saucepan,
with two tablespoonfuls of water, the sugar, and minced
lemon-rind. Boil ail together until quite tender, and pulp
the apples through a sieve; if they should not be quite
sweet enough, add a little more sugar, and put them at the
bottom of the dish to form a thick layer. Stir together the
milk, cream and eggs, with a little sugar, over the fire; and
let the mixture thicken, but do not allow it to reach
the boiling point. When thick, take it off the fire; let
it cool a little, then pour it over the apples. Whip some
cream with sugar, lemon-peel, etc., the same as for other
trifles; heap it high over the custard, and the dish is ready
for table. It may be garnished, as fancy dictates, with
strips of bright apple jelly, slices of citron, etc


Juice of two lemons and grated peel of one, one pint
cream, well sweetened and whipped stiff, one cup of sherry,
a little nutmeg. Let sugar, lemon-juice and peel lie to-
gether two hours before you add wine and nutmeg. Strain
through double tarlatan, and whip gradually into the frothed
cream. Serve very soon, heaped in small glasses. Pass
cake with this, as well as with the tea.



Take a quart of rich cream, and divide it in half. Sweeten
one pint of it with loaf sugar, and stir it into sufficient cur-
rant jelly, to color it of a fine pink. Put it into a glass
bowl, and place in the centre a pile of sliced almond sponge
cake, or lady cake; every slice spread thickly with raspberry
jam or marmalade, and laid evenly one on another. Have
ready the other pint of cream, flavored with the juice of
two lemons, and beaten to a stiff froth. Heap it all over
the pile ot cake so as entirely to cover it Both creams
must be made very sweet


Forms a showy, sweet dish, and may be made as follows:
Ten or a dozen apples prepared as before, flavoring with a
little lemon-juice; when reduced to a pulp let them stand to
cool for a little time, meanwhile beat up the whites of ten
or a dozen eggs to a froth, and stir into the apples, as also
some sifted sugar, say ateacupful; stir till the mixture be-
gins to stiffen, and then heap it up in a glass dLh or serve
in custard cups, ornamented with spots of red currant jelly.
Thick cream should at table be ladled out to the snow.


Ten sweet oranges, one cocoanut, pared and grated, two
glasses sherry, one cup powdered sugar, six bananas. Peel
and cut the oranges small, taking out the seeds. Put a
layer in a glass bowl and wet with wine, then strew with
sugar. Next, put a layer of grated cocoanut, slice the
bananas thin, and cover the cocoanut with them. "When
the dish has been filled in this order, heap with cocoanut
Eat soon or the oranges will toughen.



One-quarter pound of macaroons or six small spong-
cakes, one pint of cream, five ounces of lump sugar,
two tablespoonfuls of arrowroot, the rind of one lemon,
the juice of half lemon, three tablespoonfuls of milk. Lay
the macaroons or sponge-cakes in a glass dish, and pour
over them as much sherry as will cover them, or sufficient
to cover them well. Put the cream into a lined saucepan,
with the sugar and lemon-rind, and let it remain by the side
of the fire until the cream is well-flavored, when take out
the lemon-rind. Mix the arrowroot smoothly with the cold
milk; add this to the cream, and let it boil gently for about
three minutes, keeping it well stirred. Take it off the fire,
stir till nearly cold, when add the lemon-juice, and pour the
whole over the cakes. Garnish the cream with strips of
angelica, or candied citron cut thin, or bright-colored jelly
or preserve. This cream is exceedingly delicious, flavored
with vanilla instead of lemon; when this flavoring is used,
the sherry may be omitted, and the mixture poured over the
dry cakes.


Take one quart of cream, one pint of milk sweetened very
sweet, and highly seasoned with sherry wine and vanilla;
beat it with a whip dasher, and remove the froth as it rises,
until it is all converted into froth. Have ready one box of
Cox's sparkling gelatine dissolved in a little warm water;
set the frothed cream into a tub of ice ; pour the gelatine
into it, and stir constantly until it thickens, then pour into
molds, and set in a cool place.


Mix one pint of cream with nine tablespoons of fine
sugar and one gill of wine in a large bowl; whip these with


the croam dasher, and as the froth rises, skim into the dish
in which it is to be served. Fill the dish full to the top, and
ornament with kisses or macaroons*


One molded sponge or Savoy cake, sufficient sweet wine
or sherry to soak it, six tablespoonf als of brandy, two ounces
of sweet almonds, one pint of rich custard. Procure a
cake that is three or four days old — either sponge, Savoy,
or rice answering for the purpose of a tipsy cake. Cut the
bottom of the cake level, to make it stand firm in the dish;
make a small hole in the centre, and pour in and over the
cake sufficient sweet wine or sherry, mixed with the above
proportion of brandy, to soak it nicely. When the cake is
well soaked, blanch and cut the almonds into strips, stick
them all over the cake, and pour round it a good custard,
allowing eight eggs instead of five to the pint of milk.
The cakes are sometimes crumbled and soaked, and a
whipped cream heaped over them, the same as for trifles.


Beat to a stiff foam the whites of half a dozen eggs, add
a small teacupful of currant jelly, and whip all together
again. Fill as many saucers as you have guests half full of
cream, dropping in the centre of each saucer a tablespoon-
ful of the beaten eggs and jelly in the shape of a pyramid.


One can or twelve large peaches, two coffeecups of sugar,
one pint of water, and the whites of three eggs; break the
peaches with and stir all the ingredients together; freeze
the whole into form; beat the eggs to a froth.



One teacup of sweet milk, one tablespoon sweet light
dough dissolved in milk, three eggs beaten separately, one
teaspoon of salt, one and a half teacups of flour, one table-
spoon of sugar, and the grated peel of a lemon, peeled ap-
ples sliced without the core; drop into hot lard with a
piece of apple in each one; sprinkle with powdered or
spiced sugar. Let them stand after making and they will
be lighter. Good.


Some stale sponge, or plain cup cake, cut into rounds
with a cake cutter. Hot lard, strawberry or other jam, or
jelly, a little boiling milk. Cut the cake carefully and fry a
nice brown. Dip each slice for a second in a bowl of boil-
ing milk, draining this off on the side of the vessel; lay on
a hot dish and spread thickly with strawberry jam, peach
jelly, or other delicate conserve. Pile them neatly and send
around hot, with cream to pour over them. This is a nice
way of using up stale cake, and if rightly prepared, the des-
sert is almost equal to Neapolitan pudding.


Pare and quarter (removing stones) a quart of sound, ripe
peaches, place them all in a dish that it will not injure to set
in the oven and yet suitable to place on the table. Sprinkle
the peaches with sugar, and cover them well with the
beaten whites of three egg3. Stand the dish in the oven
until the eggs have become a delicate brown, then remove
and, when cool enpugh, set on a dish of ice, in a very cool
place. Take the yolks of the eggs, add to them a pint of
milk, sweeten and flavor and boil same in a custard kettle,
being careful to keep the eggs from curdling. When cool,


pour into a glass pitcher and serve with the meriague when
ready to use.


Whip one quart rich cream to a stiff froth, and drain well
on a nice sieve. To one scant pint of milk add six eggs
beaten very light; make very sweet; flavor high with va-
nilla. Cook over hot water till it is a thick custard. Soak
one full ouuce Cox's gelatine in a very little water, and
warm over hot water. When the custard is very cold, beat
in lightly the gelatine and the whipped cream, Line the
bottom of your mold with buttered paper, the sides with
sponge cake or lady-fingers fastened together with the white
of an egg. Fill with the cream, put in a cold place or in
summer on ice. To turn out, dip the mold for a moment
in hot water. In draining the whipped cream, all that
drips through can be rewhipped.


A very delicate dish is made of one-third of a cup of
rice, two cups of grapes, half a cup of water, and two
spoons of sugar. Sprinkle the rice and sugar among the
grapes, while placing them in a deep dish; pour on the
water, cover close and simmer two hours slowly in the oven.
Serve warm as sauce, or cold as pudding. If served warm
as pudding, increase slightly the proportion of rice and


One-half package of gelatine, soaked in water enough to
cover it; when soaked pour one pint of boiling water over
it, then add one cup of white sugar and squeeze the juice of
one large lemon into it and a little essence of lemon and set
aside to stiffen.

Make a custard with a pint and a half of milk, the yolks


of three eggs, one tablespoonful of corn starch; sugar and
flavoring. When the jelly is set, and just before using, cut
the jelly into squares, laying them in layers at intervals in
the bottom of the dish, then pour in some of the cold cus-
tard, another layer of jelly, and so on until the custard is
all used. Beat the whites of the eggs to a stiff froth, add-
ing two or three teaspoonfuls of confectioner's sugar and
lay on in pieces with jelly between. All these recipes are
better when prepared in a tin set inside of another in which
there is a little water to prevent danger of burning.


Take the yolks of six eggs, beat them well and add three
cups of sweet milk; take baker's bread not too stale and cut
into slices; dip them into the milk and eggs, and lay the
slices into a spider, with sufficient melted butter, hot, to fry
a nice delicate brown; take the whites of six eggs, and beat
them to a froth, adding a large cup of white sugar; add the
juice of two lemons, heating well, and adding two cups
boiling water. Serve over the toast as a sauce, and you
will find it a very delicious dish.


To the whites of three eggs beaten to a froth, add a pint
of cream and four tablespoonfuls of sweet wine, with three
of fine white sugar and a teaspoonful of extract of lemon or
vanilla; whip it to a froth and serve in a glass dish; serve
jelly or jam with it. Or lay lady-fingers or sliced sponge
cake in a glass dish, put spoonfuls of jelly or jam over, and
heap the snow upon it.


Beat six eggs light, add a teaspoonful of salt, and four
or five macaroons pounded fine, beat them well together;
fry as usual; strew plentifully with sugar, and serve.



Make a batter of two eggs, a pint of milk, and a pint
bowl of wheat flour or more, beat it light; put a tablespoon-
ful lard or beef fat in a frying or omelet-pan, add a salt-
spoonful of salt, make it boiling hot, put in the batter by the
large spoonful, not too close; when one side is a delicate
brown, turn the other; when done, take them on to a dish
with a doily over it, put a dessertspoonful of firm jelly on
each, and serve.




Pour boiling water over large egg or magnum bonum
plums, cover them until it is cold, then pull off the skins.
Make a syrup of a pound of sugar and a teacup of water
for each pound of fruit, make it boiling hot, and pour it
over; let them remain for a day or two, then drain it off
and boil again; skim it clear and pour it hot over plums;
let them remain until the next day, then put them over the
fire in the syrup, boil them very gently until clear; take them
from the syrup with a skimmer into the pots or jars; boil
the syrup until rich and thick, take off any scum which
may rise, then let it cool and settle, and pour it over the
plums. If brown sugar is used, which is quite as good, ex-
cept for greengages, clarify it as directed.


Make a syrup of clean brown sugar, clarify it as directed
in these recipes; when perfectly clear and boiling hot, pour
it over the plums, having picked out all unsound ones, and
stems; let them remain in the syrup two days, then drain
it off; make it boiling hot, skim it and pour it over again;
let them remain another day or two, then put them in a
preserving-kettle over the fire and simmer gently until the


syrup is reduced and thick or rich. One pound of sugar
for each pound of plums. Small damsons are very fine,
preserved as cherries or any other ripe fruit ; clarify the syrup
and when boiling hot put in the plums, let them boil very
gently until they are cooked and the syrup rich. Put them
in pots or jars; the next day secure as directed.


To every pound of fruit allow one pound of loaf-sugar,
one-quarter pint of water. Boil the sugar and water to-
gether for about ten minutes; divide the greengages, take
out the stones, put the fruit into the syrup, and let it simmer
gently until nearly tender. Take it off the fire, put it into
a large pan, and, the next day, boil it up again for about ten
minutes with the kernels from the stones, which should be
blanched. Put the fruit carefully into jars, pour it over the
syrup, and, when cold, cover down, so that the air is quite
excluded. Let the syrup be well skimmed both the first
and second day of boiling, otherwise it will not be clear.


Four pounds of cherries, three pounds of sugar, one pint
of white-currant juice. Let the cherries be as clear and as
transparent as possible, and perfectly ripe; pick off the
stalks, and remove the stones, dam aging the fruit as little as
you can. Make a syrup with the above proportion of sugar,
mix the cherries with it, and boil them for about fifteen min-
utes, carefully skimming them; turn them gently into a pan,
and let them remain till the next day; then drain the cher-
ries on a sieve, and put the syrup and white-currant juice
into the preserving-pan again. Boil these together until
the syrup is somewhat reduced and rather thick; then put
in the cherries, and let them boil for about five minutes;


take them off the fire, skim the syrup, put the cherries into
small pots or wide-mouthed bottles; pour the syrup over,
and when quite cold, tie them down carefully, bo that the
air is quite excluded.


To six pounds of pears, four pounds of sugar, two coffee-
cups of water, the juice of two lemons, and the rind of
one, a handful of whole ginger; boil all together for twenty
minutes, then put in your pears and boil till soft, say
about a quarter of an hour; take them out and boil your
syrup a little longer; then put back your fruit and give it
a boil; bottle while hot; add a little cochineal to give them
a nice color.


Peaches for preserving may be ripe but not soft; cut them
in halves, take out the stones, and pare them neatly; take
as many pounds of white sugar as of fruit, put to each
pound of sugar a teacup of water; stir it until it is dissolved,

1 2 3 4 5 6 7 8 9 10 11 13 15 16 17 18 19 20 21

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 13 of 21)