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 7 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 7 of 21)
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Cut some slices of ham, quarter of an inch thick, lay
them in hot water for half an hour, or give them a scalding
in a pan over the fire; then take them up, and lay them on a
gridiron, over bright coals; when the outside is browned,
turn the other; then take the slices on a hot dish, butter
them freely, sprinkle pepper over and serve. Or, after
scalding them, wipe them dry, dip each slice in beaten eg£,
and then into rolled crackers, and fry or broil.

FRIED HAM AND EGGS (a Breakfast Dish).

Cut the ham into slices, and take care that they are of
me same thickness in every part. Cut off the rind, and if
the ham should be particularly hard and salt, it will be
found an improvement to soak it for about ten minutes in
hot water, and then dry it in a cloth. Put it into a cold
frying-pan, set it over the fire, and turn the slices three or
four times whilst they are cooking. When done, place them
on a dish, which should be kept hot in front of the fire
during the time the eggs are being poached. Poach the
eggs; slip them on to the slices of ham, and serve


Mince finely a quarter of a pound of cooked ham with an
anchovy boned and washed; add a little Cayenne and
pounded mace; beat up two eggs; mix with the mince,
and add just sufficient milk to keep it moist; make it
quite hot, and serve on small rounds of toast or fried




Hsvfeg thoroughly cleaned a hog's head cr jfe*s k>ftd,
tylit it in twQwith a sharp knifa t take out the e^es, tekq out
the brains, cut off the ears, vA pour scalding vater over
them and the head, and cc/ape them clean. Cut off any
part of the nose which ni&y be discolored fco a3 not to be
scraped clean; then rinse all in cold water, and put it iato a
large kettle with hot (not boiling) water to cover it, and set
the kettle (having sobered it) over the fire; lot it boil gently s
taking off tha ec-u:j?. as it rises; when boiled so that the
bones leave the, xr^zi readily, take it from the water with a
skimmer into % large Trooden bowl or tray; take from it
every particle ot bone; chop the meat small and season to
taste with salt and pepper, and if liked, a little chopped
sage or thyme; spread a cloth in a colander or sieve; set it
in a deep dish, and put the meat in, then fold the cloth
closely over it, lay a weight on which may press equally the
whole surface (a sufficiently large plate will serve). Let
the weight be more or less heavy, according as you may
wish the cheese to be fat or lean ; a heavy weight by press-
ing out the fat will of course leave the cheese lean. When
cold, take the weight off; take it from the colander or sieve,
scrape off whatever fat may be found on the outside of the
cloth, and keep the cheese in the cloth in a cool place, to be
eaten sliced thin, with or without mustard, and vinegar or
catsup. After the water is cold in which the head was
boiled, take off the fat from it, and whatever may have
drained from the sieve, or colander, and cloth; put it to-
gether in some clean water, give it one boil; then strain it
through a cloth, and set it to become cold; then take off the
cake of fat. It is fit for any use.



Scald and scrape clean the feet; if the covering of the
toes will not come off without, singe them in hot embers,
until they are loose, then take them off. Many persons lay
them in weak lime water to whiten them. Having scraped
them clean and white, wash them and put them in a pot of
hot (not boiling) water, with a little salt, and let them
boil gently, until by turning a fork in the flesh it will easily
break and the bones are loosened. Take off the scum as it
rises. When done, take them from the hot water into cold
vinegar, enough to cover them, add to it one-third as much
of the water in which they were boiled; add whole pepper
and allspice, with cloves and mace if liked, put a cloth and
a tight-fitting cover over the pot or jar. Soused feet may
be eaten cold from the vinegar, split in two from top to toe,
or having split them, dip them in wheat flour and fry in hot
lard, or broil and butter them. In either case, let them be
nicely browned.


Take the leaf fat from the inside of a bacon hog, cut it
small, and put it in an iron kettle, which must be perfectly
free from any musty taste; set it over a steady, moderate
fire, until nothing but scraps. remain of the meat; the heat
must be kept up, but gentle, that it may not burn the lard;
spread a coarse cloth in a wire sieve, and strain the liquid
into tin basins which will hold two or three quarts; squeeze
out all the fat from the scraps. When the lard in the pang
is cold, press a piece of new muslin close upon it, trim it
off at the edge of the pan, and keep it in a cold place. Or
it may be kept in wooden kegs with close covers. Lard
made with one-third as much beef suet as fat is supposed
by many persons to keep better,



Put them in water — if the large end turns up, they are
not fresh. This is an infallible rule to distinguish a good
egg from a bad one.


"All it is necessary to do to keep eggs through summer
is to procure small, clean wooden or tin vessels, holdiDg
from ten to twenty gallons, and a barrel, more or less, of
common, fine-ground land plaster. Begin by putting on
the bottom of the vessel two or three inches of plaster, and
then, having fresh eggs, with the yolks unbroken, set them
up, small end down, close to each other, but not crowding,
and make the first layer. Then add more plaster and
enough so the eggs will stand upright, and set up the sec-
ond layer; then another deposit of plaster, followed by a
layer of eggs, till the vessel is full, and finish by covering
the top layer with plaster. Eggs so packed and subjected
to a temperature of at least 85 degrees, if not 90 degrees,
during August and September, came out fresh, and if one
could be certain of not having a temperature of more than
75 degrees to contend with, I am confident eggs could be
kept by these means all the year round. Observe that the
eggs must be fresh laid, the yolks unbroken, the packing
done in small vessels, and with clean, fine-ground land plas-
ter, and care must be taken that no egg so presses on an-
other as to break the shell."

Eggs may be kept good for a year in the following man-

To a pail of water, put of unslacked lime and coarse salt
each a pint; keep it in a cellar, or cool place, and put the
eggs in, as fresh laid as possible.

It is well to keep a stone pot of this lime water readv to


receive the eggs as soon as laid; make a fresh supply every
few months. This lime water is of exactly the proper
strength; strong lime water will cook the eggs. Very strong
lime water will eat the shell.


Two eggs*, two tablespoonfuls of milk, half a teaspoonful
of salt, half a teaspoonful of butter. Beat the eggs, and
add the salt and milk. Put the butter in a small saucepan,
and when it melts, add the eggs. Stir over the fire until
the mixture thickens, being careful not to let it cook hard.
About two minutes will cock it. The eggs, when done,
should be soft and creamy. Serve immediately.


Have one quart of boiling water and one tablespoonful
of salt in a frying-pan. Break the eggs, one by one, to a
saucer, and slide carefully into the salted water. Cook until
the white is firm, and lift out with a griddle-cake turner
and place on toasted bread. Serve immediately.


Six hard-boiled eggs cut in two, take out the yolks and
mash fine; then add two teaspoonfuls of butter, one of
cream, two or three drops of onion-juice, salt and pepper
to taste. Mix all thoroughly and fill the eggs with this
mixture; put them together. Then there will be a little of
the filling left, to which acid one well-beaten egg. Cover
the eggs with this mixture, and then roll in cracker-crumbs.
Fry a light brown in boiling fat. Plain baked eggs make a
quite pretty breakfast dish. Take a round white- ware dish
thick enough to stand the heat of the oven, put into it


sufficient fresh butter, and break as many eggs in it as are
desirable, putting a few bit3 of butter on the top, and set
in a rather slow oven until they are cooked. Have a dish
of nicely made buttered toast arranged symmetrically on a
plate, and garnish it and the dish of eggs with small pieces
of curled parsley.


Spread the bottom of a dish with two ounces of fresh
butter; cover this with grated cheese; break eight whole
eggs upon the cheese without breaking the yolks. Season
with red pepper and salt if necessary; pour a little cream on
the surface, strew about two ounces of grated cheese on the
top, and set the eggs in a moderate oven for about a
quarter of an hour. Pass a hot salamander over the top to
brown it.


Six eggs, half a cupful of milk, or, better still, of cream;
two mushrooms, one teaspoonful of salt, a little pepper,
three tablespoonfuls of butter, a slight grating of nutmeg.
Cut the mushrooms into dice, and fry them for one minute
in one tablespoonful of the butter. Beat the eggs, salt,
pepper, and cream together, and put them in a saucepan.
Add the butter and mushrooms to these ingredients. Stir
over a moderate heat until the mixture begins to thicken.
Take from the fire and beat rapidly until the eggs become
quite thick and creamy. Have slices of toast on a hot dish.
Heap the mixture on these, and garnish with points of
toast Serve immediately.


Slice two onions and fry in butter, add a tablespoon
curry-powder and one pint good broth or stock, stew till


onions are quite tender, add a cup of cream thickened with
arrowroot or rice flour, simmer a few moments, then add
eight or ten hard-boiled eggs, cut in slices, and beat them
well, but do not boil.


Boil six eggs twenty minutes. Make one pint of cream
sauce. Have six slices of toast on a hot dish. Put a layer
of sauce on each one, and then part of the whites of the
eggs, cut in thin strips; and rub part of the yolks through
a sieve on to the toast. Repeat this, and finish with a
third layer of sauce. Place in the oven for about three
minutes. Garnish with parsley, and serve.


Place the eggs in a warm saucepan, and cover with boil-
ing water. Let them stand where they will keep hot, but
not boil, for ten minutes. This method will cook both
whites and yolks.


Put a good lump of butter into a frying-pan. When it is
hot, stir in four or five well-beaten eggs, with pepper, salt,
and a little parsley. Stir and toss for three minutes. Have
ready to your hand some slices of buttered toast (cut round
with a tin cake cutter before they are toasted); spread
thickly with ground or minced tongue, chicken, or ham.
Heap the stirred egg upon these in mounds, and set in a
hot dish garnished with parsley and jrickled beets.


Break eight eggs into a basin, season with pepper and
salt, add two ounces of butter cut small, beat these well


together, make an ounce of butter hot in a frying-pan, put
the eggs in, continue to stir it, drawing it away from the
sides, that it may be evenly done, shake it now and then to
free it from the pan ; when the under side is a little browned,
turn the omelet into a dish, and serve; this must be done
over a moderate fire.


Put three pints of boiling water into a stewpan ; set it on
a hot stove or coals; stir the water with a stick until it runs
rapidly around, then having broken an egg into a cup, tak-
ing care not to break the yolk, drop it into the whirling
water; continue to stir it until the egg is cooked; then take
it into a dish with a skimmer and set it over a pot of boil-
ing water; boil one at a time, until you have enough.
These will remain soft for a long time.


Break eight or ten eggs into a basin; add a small tea-
spoonful of salt and a little pepper, with a tablespoonful of
cold water; beat the whole well with a spoon or whisk.
In the meantime put some fresh sweet butter into an om-
elet pan, and when it is nearly hot, put in an omelet; while
it is frying, with a skimmer spoon raise the edges from the
pan that it may be properly done. When the eggs are set
and one side is a fine brown, double it half over and serve
hot. These omelets should be put quite thin in the pan;
the butter required for each will be about the size of a
small egg.


Fry an omelet; when done, cut it in squares or diamonds;
dip each piece in batter made of two eggs and a pint of
milk, with enough wheat Hoar, and fry them in nice salted
lard to a delicate brown. Serve hot.



Four eggs, one tablespoonful of butter, half a teaspoonful
of salt. Beat the eggs and add the salt to them. Melt the
butter in a saucepan. Turn in the beaten eggs, stir quickly
over a hot fire for one minute, and serve.


Six eggs, whites and yolks beaten separately; half pint
milk, six teaspoons corn .starch, one teaspoon baking pow-
der, and a little salt; add the whites, beaten to stiff froth,
last; cook in a little butter.




Old potatoes are better for being peeled and put in
cold water an hour before being put over to boiL They
should then be put into fresh cold water, when set over the
fire. New potatoes should always be put in a boiling water,
and it is best to prepare them just in time for cooking.
Are better steamed than boiled.


Potatoes are not good for mashing until they are full
grown; peel them, and lay them in water for an hour or
more before boiling, for mashing.

Old potatoes, when unfit for plain boiling, may be served
mashed; cut out all imperfections, take off all the skin, and
lay them in cold water for one hour or more; then put
them into a dinner-pot or stewpan, with a teaspoonful of
salt; cover the stewpan, and let them boil for half an hour,
unless they are large, when three-quarters of an hour will
be required; when they are done, take them up with a
skimmer into a wooden bowl or tray, and mash them fine
with a potato beetle; melt a piece of butter, the size of a
large egg, into half a pint of hot milk; mix it with the
mashed potatoes until it is thoroughly incorporated, and a
smooth mass; then put it in a deep dish, smooth the top
over, and mark it neatly with a knife; put pepper over and


serve. The quantity of milk used must be in proportion to
the quantity of potatoes.

Mashed potatoes may be heaped on a flat dish; make it
in a crown or pineapple; stick a sprig of green celery or
parsley in the top; or first brown it before the fire or in an

Mashed potatoes may be made -a highly ornamental dish;
after shaping it, as taste may direct, trim the edge of the
plate with a wreath of celery leaves or green parsley; or
first brown the outside in an oven or before the fire.


Peel and cut the potatoes into thin slices, as nearly the
same size as possible; make some butter or dripping quite
hot in a frying-pan; put in the potatoes, and fry them on
both sides to a nice brown. When they are crisp and
done, take them up, place them on a cloth before the fire
to drain the grease from them, and serve very hot, after
sprinkling them with salt. These are delicious with rump-
steak, and in France are frequently served thus as a break-
fast dish. The remains of cold potatoes may also be sliced
and fried by the above recipe, but the slices must be cut a
little thicker.


Cut cold boiled potatoes in slices lengthwise, quarter of
an inch thick ; dip each slice in wheat flour, and lay them
on a gridiron over a bright fire of coals; when both sides
are browned nicely, take them on a hot dish, put a bit of
butter, pepper and salt to taste over, and serve hot.


Mince cold boiled potatoes fine; put them into a spider
with melted butter in it; let them fry a little in the butter,


well covered; then put in a fresh piece of butter, sea-
soned with salt and pepper, and pour over cream or rich
milk; let it boil up once and serve.


Prepare the potatoes as directed for mashed potato.
While hot, shape in balls about the size of an egg. Have a
tin sheet well buttered, and place the balls on it. As soon
as all are done, brush over with beaten egg. Brown in the
oven. When done, slip a knife under them and slide them
upon a hot platter. Garnish with parsley, and serve im-


Choose large white potatoes, as free from spots as possi-
ble; boil them in their skin in salt and water until perfectly
tender, drain and dry them thoroughly by the side of the
fire, and peel them. Put a hot dish before the fire, rub the
potatoes through a coarse sieve on to this dish; do not
touch them afterwards, or the flakes will fall, and serve as
hot as possible.


Six potatoes, three eggs, one tablespoonful of butter, one
of salt, half a cupful of boiling milk. Pare, boil and mash
the potatoes. When fine and light, add the butter, salt and
pepper and two well-beaten eggs. Butter the border mold
and pack the potato in it. Let this stand on the kitchen
table ten minutes; then turn out on a dish and brush over
with one well-beaten egg. Brown in the oven.


Instead of mashing in the ordinary way whip with a
fork until light and dry; then whip in a little melted

*!&:& AVER /DAY COOK-BOOK. 109

cutter, tjofcie milk, and salt to taste., whipping rapidly until
creamy. Pile as lightly and irregularly as you can in a
hot dish.


Prepare in this proportion: Two cups of mashed pota-
toes, two tablespoonfuls of cream or milk, and one of
melted butter; salt and pepper to taste. Stir the potatoes,
butter, and cream together, adding one raw egg. If the
potatoes seem too moist, beat in a few fine bread-crumbs.
Bake in a hot oven for ten minutes, taking care to have the
top a rich brown.


Pare, boil, and mash six good-sized potatoes. Add ond
tablespoonful of butter, two-thirds of a cupful of hot cream
or milk, the whites of two eggs well beaten, salt and pepper
to taste. When cool enough to handle, work into shape,
roll in eggs and bread-crumbs, and fry in hot lard,


Heat a cupful of milk; stir in a heaping tablespoonful t>l
butter cut up in as much flour. Stir until smooth and
thick; pepper and salt, and add two cupfuls of cold boiled
potatoes, sliced, and a little very finely-chopped parsley.
Shake over the fire until the potatoes are hot all through,
and pour into a deep dish.


Wash them perfectly clean, put them into a pot or stew*
pan, and pour boiling water over to cover them; cover tha
pot close, and boil fast for half an hour, or more if the po-
tatoes are large; try them with a fork; when done, drain off
the water, take off the skins, and serve.


Cold sweet potatoes may be cut in slices across or length-
wise, and fried or broiled as common potatoes; or they may
bo cat in half and served cold.


Having washed them clean, and wiped them dry> roast
them on a hot hearth as directed for common potatoes; or
put them in a Dutch oven or tin reflector. Koasted or
baked potatoes should not be cut, but broken open and
eaten from the skin, as from a shell.


Wash them perfectly clean, wipe them dry, and bake in
a quick oven, according to their size — half an hour for quite
small size, three-quarters for larger, and a full hour for the
largest. Let the oven have a good heat, and do not open
it, unless it is necessary to turn them, until they are done.


Prepare and fry the same as the white potatoes. Or they
can first be boiled half an hour, and then pared, cut and
fried as directed. The latter is the better way, as they are
liable to be a little hard if fried when raw.


Boil until tender; mash and season with butter, pepper,
salt, and a little rich milk or cream.


An excellent way to serve spinach is to first look it over
carefully; wash it in two or three waters. If the stalks are


not perfectly tender, cut the leaves from the stalk. Boil for
twenty minutes in water with enough salt dissolved in
it to salt the spinach sufficiently. "When done let it drain,
then chop it fine, put it on the stove in a saucepan, with a
lump of butter, salt, and pepper, and enough milk to
moisten it. When the butter is melted and spinach steam-
ing, take from the fire and put it in the dish in which it is
going to the table. Garnish with hard-boiled eggs cut in
slices or in rings — that is, with, the yolk removed and rings
of the white only left,


Clean these nicely, but do not pare them, leaving on a
short piece of the stalk. Then put over to boil in hot water.
Young beets will cook tender in an hour; old beets require
several hours' boiling. When done, skin quickly while hot,
slice thin into your vegetable dish, put on salt, pepper, and
a little butter, put over a little vinegar, and serve hot or


Green string beans must be picked when young; put a
layer three inohes deep in a small wooden keg or half bar-
rel; sprinkle in salt an inch deep, then put another layer oi
beans, then salt, and beans and salt in alternate layers, un-
til you have enough; let the last be salt; cover them with a
piece of board which will fit the inside of the barrel or keg,
and place a heavy weight upon it; they will make a brine.

When wanted for use, soak them one night or more in
plenty of water, changing it once or twice, until the salt is
out of them, then cut them, and boil the same as when

Carrots, beans, beet-roots, parsnips, and potatoes


keep best in dry sand or earth in a cellar; turnips keep best
on a cellar bottom, or they may be kept the same as carrots,
etc. "Whatever earth remains about them when taken
from the ground, should not be taken off.

When sprouts come on potatoes or other stored vege-
tables, they should be carefully cut of£ The young sprouts
from turnips are sometimes served as a salad, or boiled
tender in salt and water, and served with butter and
pepper over.

Celery may be kept all winter by setting it in boxes filled
with earth; keep it in the cellar; it will grow and whiten in
the dark; leeks may also be kept in this way.

Cabbage set out in earth, in a good cellar, will keep good
and fresh all winter. Small close heads of cabbage may be
kept many weeks by taking them before the frost comes,
and laying them on a stone floor; this will whiten them, and
make them tender.

Store onions are to be strung, and hung in a dry, cold


Remove all defective leaves, quarter and cut as for coarse
slaw, cover well with cold water, and let remain several
hours before cooking, then drain and put into pot with
enough boiling water to cover; boil until thoroughly
cooked (which will generally require about forty-five min-
utes), add salt ten or fifteen minutes before removing from
fire, and when done, take up into a colander, press out the
water well, and season with butter and pepper. This is a
good dish to serve with corned meats, but should not be
cooked with them; if preferred, however, it may be sea-
soned by adding some of the liquor and fat from the boiling
meat to the cabbage while cooking. Drain, remove, and
serve in a dish with drawn .butter or a cream dressing
poured over it



Select two email, solid heads of hard red cabbage; divide
them in halves from crown to stem ; lay the split side down,
and cnt downwards in thin slices. The cabbage will then
be in narrow strips or shreds. Put into a saucepan a table-
spoonful of clean drippings, butter, or any nice fat; when
fat is hot, put in cabbage, a teaspoonf ul of salt, three table-
spoonfuls vinegar (if the latter is very strong, use but two),
and one onion, in which three or four cloves have been
stuck, buried in the middle; boil two hours and a half; if it
becomes too dry and is in danger of scorching, add a very

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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 7 of 21)