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 8 of 21)
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little water. This is very nice.


Boil a fine cauliflower, tied up snugly in coarse tarlatan,
in hot water, a little salt Drain and lay in a deep dish,
flower uppermost. Heat a cup of milk; thicken with two
tablespoonfuls of butter, cut into bits, and rolled in flour.
Add pepper, salt, the beaten white of an egg, and boil up
one minute, stirrirg well. Take from the fire, squeeze the
juice of a lemsn through a hair sieve into the sauce, and
pour half into a boat, the rest over the cauliflower.


Scrape, wash, lay in cold water half an hour; then cook
tender in boiling water. Drain well, mash with a wooden
spoon, or beetle, work in a good piece of butter, and sea-
son with pepper and salt. Heap up in a vegetable dish, and
serve very hot.


Choose young sugar-corn, full grown, but not hard; test
with the nail. When the grain is pierced, the milk should


escape in a jet, and not be thick. Clean by stripping off
the outer leaves, tarn back the innermost covering carefully,
pick off every thread of silk, and re-cover the ear with the
thin husk that grew nearest it. Tie at the top with a bit of
thread, put boiling water salted, and cook fast from twenty
minutes to half an hour, in proportion to size and age.
Cut off the stalks close to the cob, and send whole to table
wrapped in a napkin.

Or you can cut from the cob while hot and season with
butter, pepper, and salt Send to table in a vegetable


Shell and lay in cold water fifteen minutes. Cook from
twenty to twenty-five minutes in boiling salted water.
Drain, put into a deep dish with a good lump of butter;
pepper and salt to taste.


Take off the tops and tails, and the thin outer skin; but
no more, lest the onions should go to pieces. Lay them on
the bottom of a pan which is broad enough to contain them
without piling one on another; just cover them with water,
and let them simmer slowly till they are tender all through,
but not till they break.

Serve them up with melted butter.


Cut them in thin slices and season them ; have a piece of
fat bacon frying to get the juice, take it out, and put the
onions in and stir until a pretty brown.


Wash the parsnips, scrape them thoroughly, and with the
point of a knife, remove any black spots about them, and


should they be very large, cut the thick part into quarters.
Put them into a saucepan of boiling water, salted in the
above proportion, boil them rapidly until tender, which
may be ascertained by thrusting a fork into them; take
them up, drain them, and serve in a vegetable dish. This
vegetable is usually served with salt fish, boiled pork, or
boiled beef; when sent to table with the latter, a few
should be placed alternately with carrots round the dish as
a garnish.


Scrape the parsnips and boil gently forty-five minutes.
When cold, cut in long slices about one-third of an inch
thick. Season with salt and pepper. Dip in melted butter
and in flour. Have two tablespoonfuls of butter in the fry-
ing-pan, and as soon as hot, put in enough parsnips to cover
the bottom. Fry brown on both sides and serve on a hot


Boil tender, scrape, and slice lengthwise. Put over the
fire with two tablespoonfuls of butter, pepper, and salt, and
a little minced parsley. Shake until the mixture boils.
Dish the parsnips, add to the sauce three tablespoonfuls of
cream in which has been stirred a quarter spoonful of flour.
Bcil once, and pour over the parsnips.


Boil four or five parsnips; when tender, take off the skin
and mash them fine, add to them a teaspoonful of wheat
flour and a beaten egg; put a tablespoonful of lard or beef
dripping in a frying-pan over the fire, add to it a saltspoon-
ful of salt; when boiling hot, put in the parsnips, make it
in small cakes with a spoon; when one sido is a delicate


brown, turn the other; when both are done, take them on a
dish, put a very little of the fat in which they were fried
over, and serve hot. These resemble very nearly the taste
of the salsify or oyster plant, and will generally be pre-


Boil and serve as directed for parsnips, either plaia
boiled, or fried, or made fritters.


Have ready a saucepan of boiling water, properly salted;
put in the marrows after peeling them, and boil them until
quite tender. Take them up with a slice; halve, and,
should they be very large, quarter them. Dish them on
toast, and send to table with them a tureen of melted but-
ter, or, in lieu of this, a small pat of salt butter. Large
vegetable marrows may be preserved throughout the win-
ter by storing them in a dry place; when wanted for use, a
few slices should be cut and boiled in the same manner as
above; but, when once begun, the marrow must be eaten
quickly, as it keeps but a short time after it is cut. Veg-
etable marrows are also very delicious mashed; they should
be boiled, then drained, and mashed smoothly with a
wooden spoon. Heat them in a saucepan, add a seasoning
of salt and pepper, and a small piece of butter, and dish
with a few snippets of toasted bread placed round as a gar-

Vegetable marrows are delightful when sliced and fried
for ten minutes in butter. Before being fried they may be
dipped in a batter of flour and water, seasoned with a little
salt. Vegetable marrows may also be dressed as follows:
Boil one, and when it is about ready, cut it in pieces, which
place in a fresh saucepan, covered with soup stock, either


white or brown; add a little salt in stewing. Serve in a
deep dish when thoroughly tender. Vegetable marrows are
very nice plain boiled, and served upon buttered toast.
Peel them and cut them so as to be able to remove the
seeds. Marrows will take from twenty minutes to an hour
to boil, according to size and age. After being parboiled,
they may be sliced down, dipped iu egg y and then rubbed
among bread-crumbs, and fried; serve them as hot as pos-

Tomatoes may be sliced thin, and served with salt, pep-
per, and vinegar over, for breakfast; or sliced, and strewn
with sugar and grated nutmeg, for tea; for dinner they may
be stewed or broiled, or baked.

Tomatoes may be preserved in sugar, or as catsup, when
out of season. Such as like them, declare them to be
equally excellent in each and every form or dressing.


Pour boiling water over six or eight large tomatoes, or a
greater number of smaller ones; let them remain for a few
minutes, then peel off the skins, squeeze out the seeds, and
some of the juice, by pressing them gently in the hand; put
them in a well- tinned stewpan, with a teaspoonful of salt, a
3altspoonful of pepper, a bit of butter, half as large as an
&gg, and a tablespoonful of grated bread or rolled crackers;
cover the stewpan close, and set it over the fire for nearly
an hour; shake the stewpan occasionally, that they may
not burn; serve hot.

This is decidedly the best manner of stewing tomatoes;
they may be done without the bread-crumbs, and with less
stewing if preferred.


Wash five or six smooth tomatoes; cut a piece from
&• stem end, the size of a twenty-five cent piece; put a


saltspoonful of salt, half as much pepper, and a bit of but'
ter the size of a nutmeg, in each; set them in a dish or pan,
and bake in a moderate oven for nearly one hour.


Twelve large, smooth tomatoes, one teaSpoonful of salt,
a little pepper, one tablespoonf ul of butter, one of sugar, one
cupful of bread-crumbs, one teaspoonful of onion-juice.
Arrange the tomatoes in a baking-pan. Cut a thin slice
from the smooth end of each. With a small spoon, scoop
out as much of the pulp and juice as possible without in-
juring the shape. When all have been treated in this
way, mix the pulp and juice with the other ingredients, and
fill the tomatoes with this mixture. Put on the tops, and
bake slowly three-quarters of an hour. Slide the cake
turner under the tomatoes and lift gently on to a flat
dish. Garnish with parsley, and serve.


Turn nearly all the juice off from a can of tomatoes. Salt
and pepper this, by the way, and put aside in a cool place
for some other day's soup. Put a layer of bread-crumbs in
the bottom of a buttered pie-dish; on them one of tomatoes;
sprinkle with salt, pepper, and some bits of butter, also a
little sugar. Another layer of crumbs, another of tomatoes
—seasoned — then a top layer of very fine, dry crumbs.
Bake covered until bubbling hot, and brown quickly.


Put the tomatoes in a frying basket and plunge them into
boiling water for about three minutes. Drain and peeL



Pick on© quart of beans free from stones and dirt. "Wash
and soak in cold water over night. In the morning pour
off the water. Cover with hot water, put two pounds of
corned beef with them, and boil until they begin to split
open (the time depends upon the age of the beans, but it
will be from thirty to sixty minutes). Turn them into the
colander, and pour over them two or three quarts of cold
water. Put about half of the beans in a deep earthen pot,
then put in the beef, and finally the remainder of the beans.
Mix one teaspoonful of mustard and one tablespoonful of
molasses with a little water. Pour this over the beans, and
then add boiling water to just cover. Bake slowly ten
hours. Add a little water occasionally.


String, snap and wash two quarts beans, boil in plenty of
water about fifteen minutes, drain off and put on again in
about two quarts boiling water; boil an hour and a half, and
add salt and pepper just before taking up, stirring in one
and a half tablespoons butter, rubbed into two tablespoons
flour and half pint sweet cream. Or boil a piece of salted
pork one hour, then add beans and boil an hour and a half.
For shelled beans boil half an hour in water enough to
cover, and dress as above.


With a knife cut off the ends of pods and strings from
both sides, being very careful to remove every shred; cut
every bean lengthwise, in two or three strips, and leave
them for half an hour in cold water. Much more than
cover them with boiling water; boil till perfectly tender.


It is well to allow three hours for boiling. Grain well, re-
turn to kettle, and add a dressing of half a gill of cream,
one and a half ounces butter, one even teaspoon salt, and
half a teaspoon pepper. This is sufficient for a quart of
cooked beans.


Boil a bunch of asparagus twenty minutes; cut off the
tender tops and lay in a deep pie-plate, buttering, salting,
and peppering welL Beat four eggs just enough to break
up the yolks, add a tablespoonful of melted butter, with
pepper and salt, and pour upon the asparagus. Bake eight
minutes in a quick oven, and eerve immediately.


Tie the bunch of asparagus up with soft string, when you
have cut away the wood, and cook about twenty-five min-
utes in salted boiling water. Have ready some slices of
crustless toast; dip each in the asparagus liquor; butter
well while hot and lay upon a heated dish. Drain the
asparagus, and arrange upon the toast. Pepper, salt, and
butter generously.


If fresh, let them lie in salt and water about an hour,
then put them in the stewpan, cover with water and let
them cook two hours gently. Dress them with cream, but-
ter and flour as oysters, and season to taste.


When peeled put them into hot butter and let them
heat thoroughly through — too much cooking toughen^


them. Season well with butter, pepper and salt. Serve
on buttered toast; a teaspoon of wine or vinegar on each
mushroom is a choice method.


Place some large flat ones nicely cleaned and trimmed
on thin slices of well-buttered toast, putting a little nudgel
of butter in each, as also a snuff of pepper and salt; lay
them on a baking-tray, and cover them carefully; heap the
hot ashes upon them, and let them bake on the hearth for
fifteen or twenty minutes.


Choose the largest sort, lay them on a small gridiron
over bright coals; the stalk upwards. Broil quickly, and
cerve, with butter, pepper, and salt over.


Peel, seed and slice fresh summer squashes. Lay in cold
water ten minutes; put into boiling water, a little salt, and
cook tender. Twenty minutes will suffice if the squash be
young. Mash in a colander, pressing out all the water;
heap in a deep dish, seasoning with pepper, salt and butter.
Serve hot.


Cut in pieces, scrape well, bake from one to one and a'
half hours, according to the thickness of the squash; to be
eaten with salt and butter as sweet potatoes.


Cut the squash into thin slices, and sprinkle it with salt;
let it stand a few moments; then beat two eggs, and dip
the squash into the eg^; then fr) it brown in butter.



Is an excellent winter dish, and is very easily cooked.
Wash the stalks thoroughly, and boil in well-salted water
till tender, which will be in about twenty minutes. After it
is made ready as above, drain it thoroughly, place it on
toasted bread, and pour over it a quantity of sauce. A
sauce of cream, seasoned with a little mace, may be served
over the celery. It may also be served with melted buttei,


Cut the egg-plant in two; scrape out all the inside and
put it in a saucepan with a little minced ham ; cover with
water and boil with salt; drain off the water; add two
tablespoonfuls grated crumbs, tablespoonful butter, half a
minced onion, salt and pepper; stuff each half of the hull
with the mixture; add a small lamp of butter to each, and
bake fifteen minute*




Put half a pint of railk in a perfectly clean stewpan, and
set it over a moderate fire; pub into a pint bowl a heaping
table spoonful of wheat flour, quarter of a pound of sweet
butter, and a saltspoonful of salt; work these well to-
gether with the back of a spoon, then pour into it, stirring
it all the time, half a pint of boiling water; when it is
smooth, stir it into the boiling milk, let it simmer for five
minutes or more, and it is done.

Drawn butter made after this receipt will be found to
be most excellent; it may be made less rich by using less


Make a drawn butter a3 directed, dip a bunch of parsley
into boiling water, then cut it fine, and stir into the drawn
butter a few minutes before taking it up.


Make a drawn butter; chop two hard-boiled eggs quite
fine, the white and yolk separately, and stir it into the
sauce before serving. This is used for boiled fish or vege-



Peel some nice white onions, and boil them tender;
press the water from them; chop them fine, and put them
to a half pint of hot milk; add a bit of butter, and a tea-
spoonful of salt, and pepper to taste. Serve with boiled
veal, or poultry, or mutton.


Make the butter sauce, and stir into it four tablespoon-
fuls of essence of anchovy and one of lemon-juice.


One pint milk, one cup bread-crumbs (very fine), one
onion, sliced, a pinch of mace, pepper and salt to taste,
three tablespoonfuls butter. Simmer the sliced onion in
the milk until tender; strain the milk and pour over the
bread-crumbs, which should be put into a saucepan. Cover
and soak half an hour; beat smooth with an egg- whip, add
the seasoning and butter; stir in well, boil up once, and
serve in a tureen. If it is too thick, add boiling water and
more butter.

This sauce is for roast poultry. Some people add some
of the gravy from the dripping-pan, first straining it and
beating it well in with the sauce.


Can be cheaply made either from the fresh fruit or from the
canned tomatoes, which are on sale in every grocer's shop.
Squeeze as much as you require through a sieve, and then
simmer slowly for a little time in a few tablespoonfuls of
beef gravy, season with pepper and salt. Excellent for
chops and cutlets, or for roasted beet



• One peck of ripe tomatoes; boiled with two onions, six
red peppers, four cloves of garlic, for one hour; then add a
half pint or half pound salt, three tablespoons black pepper,
half ounce ginger, half ounce allspice, half ouoce mace, half
ounce cloves; then boil again for one hour longer, and when
cold add one pint of vinegar and a quarter pound of mus-
tard; and if you like it very hot, a tablespoonful of Cayenne.


Mix one tablespoon of white sugar to half a teacup of
good vinegar; add the mint and let it infuse for half an
hour in a cool place before sending to the table. Serve
with roast lamb or mutton,


Mix two tablespoons of flour with half a teacup of butter;
have ready a pint of boiling milk; stir the flour and butter
into the milk; take three heads of celery, cut into small
bits, and boil for a few minutes in water, which strain off;
put the celery into the melted butter, and keep stirred over
the fire for five or ten minutes. This is very nice with
boiled fowl or turkey.


One peck green tomatoes, four large onions, six red pep-
pers, one teacup grated horseradish, one teaspoon Cayenne
and one of black pepper, one teaspoon mustard, half cup
sugar; slice the tomatoes and sprinkle one teacup salt on,
and lay all night; drain well in the morning, then simmer
all together till cooked through



One cupful of milk, a teaspoonful of flour and a table-
spoonful of butter, salt arid pepper. Put the butter in a
Email frying-pan, and when hot, but not brown, add the
flour. Stir until smooth; then gradually add the milk.
Let it boil up once. Season to taste with salt and pepper,
and serve. This is nice to cut cold potatoes into and let
them just heat through. They are then creamed potatoes.
It also answers as a sauce for other vegetables, omelets,
fish and sweetbreads, or, indeed, for anything that requires
a white sauce. If you have plenty of cream, use it, and
omit the butter.


(Piquant) may be thus made: Grated horseradish, four
tablespoonfuls, weak mustard, one spoonful, sugar, half a
spoonful, a little salt, two or three grains of Cayenne, and
a spoonful or two of vinegar. Mix thoroughly, and serve
to cold meat. When wanted for fish, let it be added to
melted butter — two parts butter to one of sauce.


Mix in a two-quart bowl one even teaspoon ground mus-
tard, one of salt, and one and a half of vinegar; beat in the
yolk of a raw egg } then add very gradually half a pint pure
olive oil (or melted butter), beating briskly all the time.
The mixture will become a very thick batter. Flavor with
vinegar or fresh lemon-juice. Closely covered, it will keep
for weeks in a cold place, and is delicious.


oyster Sauce.

Take a pint of oysters, and save out a little of their liq-
uor. Put them with their remaining liquor, and some
mace and nutmeg, into a covered saucepan, and simmer
them on hot coals about ten minutes. Then drain them.
Oysters for sauce should be large. Having prepared in a
saucepan some drawn or melted butter (mixed with oyster
liquid instead of water), pour it into a sauceboat, add the oys-
ters to it, and serve it up with boiled poultry, or with boiled
fresh fish. Celery, first boiled and then chopped, is an im-
provement to oyster sauce.


Put the coral and spawn of a boiled lobster into a mor-
tar, with a tablespoonful of butter, pound it to a smooth
mass, then rub it through a sieve; melt nearly a quarter of
a pound of sweet butter, with a wineglass of water, or vine-
gar; add a teaspoonful of made mustard, stir in the coral
and spawn, and a little salt and pepper; stir it until it is
smooth, and serve. Some of the meat of the lobster may
be chopped fine, and stirred into it.


Make a butter sauce, and stir into it one tablespoonful of
lemon-juice, two of capers, and one of essence of anchovy.


Stir three tablespoonfuls of mixed mustard and a speck
of Cayenne into a butter sauce. This is nice for devilled
turkey and broiled smoked herrings.



One tablespoonful of butter, one of flour, one teaspoofi«
ful of curry powder, one large slice of onion, one large cup-
ful of stock, salt and pepper to taste. Cut the onion fine,
and fry brown in the butter. Add the flour and curry pow-
der. Stir for one minute, add the stock, and season with
salt and pepper. Simmer five minutes; then strain, and
serve. This sauce can be served with a broil or sauto oj
meat or fish*


After removing all soft berries, wash thoroughly, place
for about two minutes in scalding water, remove, and to
every pound of fruit add three-quarters of a pound of gran-
ulated sugar and a half pint water; stew together over a
moderate but steady fire. Be careful to cover and not to stir
the fruit, but occasionally shake the vessel, or apply a gent-
ler heat if in danger of sticking or burning. If attention to
these particulars be given, the berries will retain their shape
to a considerable extent, which adds greatly to their appear-
ance on the table. Boil from five to seven minutes, remove
from fire, turn into a deep dish, and set aside to cool. If to
be kept, they can be put up at once in air-tight jars. Or f
for strained sauce, one and a half pounds of fruit should be
stewed in one pint of water for ten or twelve minutes, or
until quite soft, then strained through a colander or fine
wire sieve, and three-quarters of a pound of sugar thor-
oughly stirred into the pulp thus obtained; after cooling it
is ready for use. Serve with roast turkey or game. When
to be kept for a long time without sealing, more sugar may
be .added, but its too free use impairs the peculiar cranberry
flavor. For dinner sauce half a pound is more economical,
and really preferable to three-quarters, as given above. It
is better, though not necessary, to use a porcelain kettle.


Some prefer not to add the sugar till the fruit is almost
done, thinking this plan makes it more tender, and preserves
the color better.


Half a tumbler of currant jelly, half a tumbler of port
wine, half a tumbler of stock, half a teaspoonful of salt, two
tablespoonfuls of lemon-juice, four cloves, a speck of Cay-
enne. Simmer the cloves and stock together for half an
hour. Strain on the other ingredients, and let all melt to-
gether. Part of the gravy from the game may be added
to it.


Three tablespoonfuls of butter, one onion, one bay leaf,
one sprig of celery, two tablespoonfuls of vinegar, half a
capful of currant jelly, one tablespoonful of flour, one pint
of stock, salt, pepper. Cook the butter and onion until the
latter begins to color. Add the flour, and herbs. Stir un-
til brown; add the stock, and simmer twenty minutes.
Strain, and skim off all the fat. Add the jelly, and stir over
the lire until it is melted. Serve with game.


Peel, quarter, and core, rich tart apples; put to them a
very little water, cover them, and set them over the tire;
when tender, mash them smooth, and serve with roasted
pork, goose, or any other gross meat.




Pat two quarts of water and two tablespoonfuls of hops
on to boil. Pare and grate six large potatoes. When the
hops and water boil strain the water on the grated potatoes,
and stir well. Place on the stove and boil up once. Add
half a cupful of sugar and one-fourth of a cupful of salt.
Let the mixture get blood-warm; then add one cupful of
yeast, or one cake of compressed yeast, and let it rise in a
warm place five or six hours. When well-risen turn into a
stone jug. Cork this tightly, and set in a cool place.


Take one pint of flour and half a pint of good hop yeast

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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 8 of 21)