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 9 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 9 of 21)
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and stir it together about five o'clock in the afternoon; at
nine put one-half gallon of flour in a tray, put the sponge
in the middle of the flour with a piece of lard as large as a
walnut. Knead it all up with tepid water made salt with
two teaspoonfuls or more to taste; work it well, and put it
in a jar to rise. Next morning knead it over with a little
flour; make it in two loaves; and set it in a warm place or
oven until ready; then put it to bake, and when done, wrap
it in a nice coarse towel. If you have no sugar in the
yeast you use, stir a large teaspoonful in it before putting it
in the flour.



THE EVERYDAY COOK-BOOK. 131



GRAHAM BREAD.

Take a little over a quart of warm water, one-half cup
brown sugar or molasses, one-fourth cup hop yeast, and one
and one-half teaspoons salt; thicken the water with un-
bolted flour to a thin batter; add sugar, salt and yeast, and
stir in more flour until quite stiff. In the morning add a
email teaspoon soda, and flour enough to made the batter
stiff as can be stirred with a spoon, put it into pans and let
rise again; then bake in even oven, not too hot at first;
keep warm while rising; smooth over the loaves with a
spoon or knife dipped in water.

BOSTON BROWN BREAD.

One heaping coffee-cup each of corn, rye and Graham
meal. The rye meal should be as fine as the Graham, or
rye flour may be used. Sift the three kinds together as
closely as possible, and beat together thoroughly with two
cups New Orleans or Porto Rico molasses, two cups sweet
milk, one cup sour milk, one dessertspoon soda, one tea-
spoon salt; pour into a tin form, place in a kettle of cold
water, put on and boil four hours. Put on to cook as soon
as mixed. It may appear to be too thin, but it is not, as
this receipt has never been known to fail. Serve warm,
with baked beans or Thanksgiving turkey. The bread
should not quite fill the form (or a tin pail with a cover will
answer), as it must have room to swell. See that the water
does not boil up to the top of the form ; also take care :"t
does not boil entirely away or stop boiling. To serve i\
remove the lid and set it a few moments into the open oven
to dry the top, and it will then turn out in perfect shape.
This bread can be used as a pudding, and served with a
sauce made of thick sour cream, well sweetened and seasoned
with nutmeg, or it is good toasted the next day.



132 THE EVERYDAY COOK-BOOK.



CORN BREAD.

Sift three quarts of corn meal, add a tablespoonful of
salt, one teaspoonful baking powder, and mix sufficient
water with it to make a thin batter. Cover it with a bread-
cloth and set it to rise. When ready to bake stir it well,
pour it into a baking-pan, and bake slowly. Use cold water
in summer and hot water in winter.

STEAMED BROWN BREAD.

One quart each of milk and Indian meal, one pint rye
meal, one cup of molasses, two tablespoonfuls of soda.
Add a little salt and steam four hours.

PARKER HOUSE ROLLS.

One teacup home-made yeast, a little salt, one tablespoon
sugar, a piece of lard size of an egg, one pint milk, flour
sufficient to mix. Put the milk on the stove to scald, with
the lard in it. Prepare the flour with salt, sugar and yeast.
Then add the milk, not too hot. Knead thoroughly when
mixed at night; in the morning but very slight kneading ia
necessary. Then roll out and cut with large biscuit cutter.
Spread a little butter on each roll and lap together. Let
them rise very light, then bake^in a quick oven.

FRENCH ROLLS.

One pint of milk, scalded; put into it while hot half a
cup of sugar and one tablespoon of butter. When the
milk is cool, add a little salt and half a cup of yeast, or
one compressed yeast cake; stir in flour to make a stiff
sponge, and when light, mix as for bread. Let it rise
until light, punch it down with the hand, and let it rise
again — repeat two or three times, then turn the dough



THE EVERYDAY COOK-BOOK. 133

pn to the molding-board and pound with the rolling-pin
until thin enough to cut. Cut out with a tumbler, brush
the surface of each one with melted butter, and fold over.
Let the rolls rise on the tins; bake, and while warm biush
over the surface with melted butter to make the crust
tender.

BUNS.

Break one egg into a cup and fill with sweet milk; mis
with it half cup yeast, half cup butter, one cup sugar,
enough flour to make a soft dough; flavor with nutmeg.
Let it rise till very light, then mold into biscuits with a few
currants. Let rise a second time in pan; bake, and
when nearly done, glaze with a little molasses and milk.
Use the same cup, no matter about the size, for each
measure.

BISCUIT.

Dissolve one rounded tablespoon of butter in a pint cf
hot milk; when lukewarm stir in one quart of flour, and
one beaten egg, a little salt, and a teacup of yeast; work
into dough until smooth. If winter, set in a warm place;
if summer, a cool one to rise. In the morning work softly
and roll out one-half inch and cut into biscuit and set to
rise for thirty minutes, when they will be ready to bake
These are delicious.

TO MAKE RUSKS.

To every pound of flour add two ounces of butter, one-
quarter pint of milk, two ounces of loaf sugar, three eggs,
one tablespoonful of yeast. Put the milk and butter into
a saucepan, and keep shaking it round until the latter is
melted. Put the flour into a basin with the sugar, mix
these well together, and beat the eggs, Stir them with the



134 TEE EVERYDAY COOK-BOOK.

yeast to the milk and butter, and with this liquid work the
flour into a smooth dough. Cover a cloth over the basin, and
leave the dough to rise by the side of the fire; then knead
it, and divide it into twelve pieces; place them in a brisk
oven, and bake for about twenty minutes. Take the rusks
out, break them in half, and then set them in the oven to
get crisp on the other side. When cold, they should be
put into tin canisters to keep them dry; and, if intended
for the cheese course, the sifted sugar should be omitted.



SWEET MILK GEMS.

Beat an egg well, add a pint new milk, a little salt, and
Graham flour until it will drop off the spoon nicely; heat
and butter the gem-pans before dropping in the dough;
bake in a hot oven twenty minutes.

BREAKFAST GEMS.

One cup sweet milk, one and a half cups flour, one egg,
one teaspoon salt, one teaspoon baking powder, beaten to-
gether five minutes; bake in hot gem-paus in a hot oven
about fifteen minutes.

GRAHAM BREAKFAST CAKES.

Two cups of Graham flour, one cup of wheat flour, two
eggs well beaten; mix with sweet milk, to make a very thin
batter; bake in gem-irons; have the irons hot, then set them
on the upper grate in the oven; will bake in fifteen
minutes.

BUCKWHEAT CAKES.

One quart buckwheat flour; four tablespoonfuls yeast;
one teaspoonful salt; one handful Indian meal; two table-



THE EVERYDAY COOK-BOOK. 135

spoonfuls molasses — not syrup. "Warm water enough to
make a thin batter. Beat very well and set to rise in a
warm place. If the batter is in the least sour in the morn-
ing, stir in a very little soda dissolved in hot water. Mix
in an earthen crock, and leave some in the bottom each
morning — a cupful or so — to serve as sponge for the next
night, instead of getting fresh yeast. In cold weather this
plan can be successfully pursued for a week or ten days
without setting a new supply. Of course you add the
usual quantity of flour, etc., every night, and beat up well.
Do not make your cakes too small. Buckwheats should be
of generous size. Some put two- thirds buckwheat, one-
third oat-meal, omitting the Indian.

FLANNEL CAKES.

Beat six eggs very light, stir in them two pounds of
flour, one gill of yeast, small spoonful of salt, and sufficient
milk to make a thick batter. Make them at night for
breakfast, and at ten in the morning for tea. Have your
griddle hot, grease it well, and bake as buckwheat. Butter
and send them hot to the table, commencing after the family
are seated.

RICE GRIDDLE-CAKES.

Boil half a cup rice; when cold, mix one quart sweet
milk, the yolks of four eggs, and flour sufficient to make a
stiff batter; beat the whites to a froth, stir in one teaspoon
soda, and two of cream tartar; add a little salt, and lastly,
the whites of eggs; bake on a griddle. A nice way to serve
is to spread them while hot with butter, and almost any
kind of preserves or jelly; roll them up neatly, cut off the
ends, sprinkle them with sugar, and serve immediately.



130 THE EVERYDAY COOK-BOOK.



FRENCH PANCAKES.

Two eggs, two ounces of butter, two ounces of sifted
sugar, two ounces of flour, half pint of new milk. Beat
the eggs thoroughly, and put them into a basin with the
butter, which should be beaten to a cream; stir in the sugar
and flour, and when these ingredients are well mixed, add
the milk; keep stirring and beating the mixture for a few
minutes; put it on buttered plates, and bake in a quick
oven for twenty minutes. Serve with a cut lemon and sifted
sugar, or pile the pancakes high on a dish, with a layer of
preserve or marmalade between each.

PANCAKES.

Two cups of prepared flour; six eggs; one saltspoonfnl
of salt; milk to make a thin batter. Beat the eggs light;
add salt, two cups of milk, then the whites and flour alter-
nately with milk, until the batter is of the right consist-
ency. Run a teaspoonful of lard over the bottom of a hot
frying-pan, pour in a large ladlef ul of batter and fry quickly.
Roll the pancake up like a sheet of paper; lay upon a hot
dish; put in more lard, and fry another pancake. Keep hot
over boiling water, sending half a dozen to the table at a
time.

BREAD FRITTERS.

One quart milk— boiling hot; two cups fine bread-crumbs;
three eggs; one teaspoonful nutmeg; one tablespoonful but-
ter — melted; one saltspoonful salt, and the same of soda,
dissolved in hot water. Soak the bread in the boiling milk
ten minutes, in a covered bowl. Beat to a smooth paste;
1 the whipped yolks, the butter, salt, soda, and finally the
whites, whipped stii£



THE E^EK YDA Y COOK n00K. 137

QUICK SALLY LUNN.

One cup of sugar, half cup of butter; stir well together,
and then add one or two eggs; put in owe good pint of sweet
milk, and with sufficient flour to make 51 batter about as
stiff as cake; put in three teaspoons of baking powder; bake
and eat hot with butter, for tea or breakfast.

BREAKFAST CAKE.

One pint of flour, three tablespoons_of butter, three table-
spoons of sugar, one egg, one cup sweet milk, one teaspoon
cream tartar, half teaspoon soda; to be eaten with butter.

QUICK WAFFLES.

Two pints sweet milk, one cup butter (melted), sifted flour
to make a soft batter; add the well-beaten yolks of six
egg*, then the beaten whites, and lastly (just before baking),
four teaspoons baking powder, beating very hard and fast
for a few minutes. These are very good with four or five
eggs, but much better with more.

JOHNNY CAKE.

Two-thirds teaspoon soda, three tablespoons sugar, one
teaspoon cream tartar, one egg, one cup sweet milk, six
tablespoons Indian meal, three tablespoonfuls flour, and a
little salt. This makes a thin batter.

MUSH.

Indian or oatmeal mush is best made in the following
manner: Put fresh water in a kettle over the Are to boil,
and put in some salt; when the water boils, stir in handful
by handful corn or oatmeal until thick enough for use. In
order to have excellent mush, the meal should be allowed
to cook well and long as possible while thin, and before



138 THE EVERYDAY COOK-BOOK.

the final handful is added. When desired to be fried for
breakfast, turn into an earthen dish and set away to cool
Then cut in slices when you wish to fry; dip each piece in
beaten eggs and fry on a hot griddle.

CORN MUSH.

Put four quarts fresh water in a kettle to boil, salt to suit
the taste; when it begins to boil stir in one and a half
quarts meal, letting it sift through the fingers slowly to pre-
vent lumps, adding it a little faster at the last, until as thick
as can be conveniently stirred with one hand; set in the
oven in the kettle, (or take out into a pan), bake an hour,
and it will be thoroughly cooked. It takes corn meal so long
to cook thoroughly that it is very difficult to boil it until done
without burning. Excellent for frying when cold. Use a
hard wood paddle, two feet long, with a blade two inches
wide and seven inches long, to stir with. The thorough
cooking and baking in oven afterwards takes away all the
raw taste that mush is apt to have, and adds much to its
sweetness and delicious flavor.

GRAHAM MUSH.

Sift meal slowly into boiling salted water, stirring briskly
until it is as thick as can be stirred with one hand; serve
with milk, or cream and sugar, or butter and syrup. It is
much improved by removing from the kettle to a pan as
soon as thoroughly mixed, and steaming for three or four
hours. It may also be eaten cold, or sliced and fried like
corn mush.



THE EVERYDAY COOK-BOOK. 139



SALADS, PICKLES AND CATSUP,



LETTUCE.

The early lettuce, and first fine salad, are five or six
leaves in a cluster; their early appearance is their greatest
recommendation; cabbage or white-heart lettuce is later
and much more delicate; break the leaves apart one by one
from the stalk* and throw them into a pan of cold water;
rinse them well, lay them into a salad bowl or a deep dish,
lay the largest leaves first, put the next size upon them,
then lay on the finest white leaves; cut hard-boiled eggs in
slices or quarters and lay them at equal distances around
the edge and over the salad; serve with vinegar, oil, and
made mustard in the castor. Or, having picked and washed
the lettuce, cut the leaves small; put the cut salad in a
glass dish or bow], pour a salad dressing over and serve;
or, garnish with small red radishes, cut in halves or slices,
and hard-boiled eggs cut in quarters or slices; pour a salad
dressing over when ready to serve. Serve with boiled lob-
ster, boiled fowls, or roasted lamb or veaL

LETTUCE SALAD.

Take the yolks of three hard-boiled eggs, add salt and
mustard to taste; mash it fine; make a paste by adding a
dessertspoon of olive oil or melted butter (use butter al-
ways when it is difficult to get fresh oil) ; mix thoroughly,
and then dilute by adding gradually a teacup of vinegar,



HO THE EVERYDAY COOK-BOOK.

and pour over the lettuce. Garnish by slicing another egg
and laying over the lettuce. This is sufficient for a moder-
ate-sized dish of lettuce.



SALMON SALAD.

One quart of cooked salmon, two heads of lettuce, two
tablespoonfuis of lemon-juice, one of vinegar, two of capers,
one teaspoonful of salt, one-third of a teaspoonful of pep-
per, one cupful of mayonnaise dressing, or the French
dressing. Break up the salmon with two silver forks. Add
to it the salt, pepper, vinegar and lemon-juice. Pat in the
ice-chest or some other cold place, for two or three hours.
Prepare the lettuce as directed for lobster salad. At serv-
ing time, pick out leaves enough to border the dish. Cut
or tear the remainder in pieces, and arrange these in the
centre of a flat dish. On them heap the salmon lightly,
and cover with the dressing. Now sprinkle on the capers.
Arrange the whole leaves at the base; and, if you choose,
lay one-fourth of a thin slice of lemon on each leal

LOBSTER SALAD.

Put a large lobster over the fire in boiling water slightly
salted; boil rapidly for about twenty minutes; when done
it will be of a bright red color, and should be removed, as
if boiled too long it will be tough; when cold, crack the
claws, after first disjointing, twist off the head (which is
used in garnishing), split the body in two lengthwise, pick
out the meat in bits not too fine, saving the coral separate;
cut up a large head of lettuce slightly, and place on a dish
over which lay the lobster, putting the coral around the
outside. For dressing, take the yolks of three eggs, beat
well, add four tablespoons salad oil, dropping it in very
slowly, beating all the time; then add a little salt, Cayenne



THE EVERYDAY COOK-BOOK. 141

pepper, half teaspoon mixed mustard, and two tablespoons
vinegar. Pour this over the lobster, just before sending
to table.

TOMATO SALAD.

Take the jkin, juice and seeds from nice, fresh tomatoes,
chop what ibmains with celery, and add a good salad-
dressing.

SALAD DRESSING.

Yolks of two hard-boiled eggs rubbed very fine and
smooth, one teaspoon English mustard, one of salt, the
yolks of two raw errgs beaten into the other, dessertspoon
of fine sugar. Add very fresh sweet oil poured in by very
small quantities, and beaten as long as the mixture contin-
ues to thicken, then ad3 vinegar till as thin as desired. If
not hot enough with mustard, add a little Cayenne pepper.



SARDINE SALAD.

Arrange one quart of any kind of cooked fish on a bed of
crisp lettuce. Split six sardines, and if there are any bones,
remove them. Cover the fish with the sardine dressing.
Over this put the sardines, having the ends meet in the
center of the dish. At the base of the dish make a wreath
of thin slices of lemon. Garnish with parsley or lettuce,
and serve immediately.

FRENCH SALAD DRESSING.

Three tablespoonfuls of oil, one of vinegar, one salt-
spoonful of salt, one-half a saltspoonful of pepper. Put
the salt and pepper in a cup, and add one tablespoonful
of the oil. When thoroughly mixed, add the remainder



142 THE EVERYDAY COOK-BOOR.

of the oil and the vinegar. This is dressing enough for a
salad for six persons. If you like the flavor of onion, grate
a little juice into the dressing. The juice is obtained by
first peeling the onion, and then grating with a coarse
grater, using a good deal of pressure. Two strokes will
give about two drops of juice.

CREAM DRESSING FOR COLD SLAW.

Two tablespoons whipped sweet cream, two of sugar, and
four of vinegar; beat well and pour over cabbage, previ-
ously cut very fine and seasoned with salt.

CHICKEN SALAD,

Boil one chicken tender; chop moderately fine the whites
of twelve hard-boiled eggs and the chicken; add equal
quantities of chopped celery and cabbage; mash the yolks
fine, add two tablespoons butter, two of sugar, one teaspoon
mustard; pepper and .salt to taste; and lastly, one-half cup
good cider vinegar; pour over the salad, and mix thor-
oughly. If no celery is at hand, use chopped pickled
cucumbers or lettuce and celery seed. This may be mixed
two or three days before using.

RED VEGETABLE SALAD.

One pint of cold boiled potatoes, one pint of cold boiled
beets, one pint of uncooked red cabbage, six tablespoonfuls
of oil, eight of red vinegar (that in which beets have been
pickled), two teaspoonfuls of salt (unless the vegetables
have been cooked in salted water), half a teaspoonful of
pepper. Cut the potatoes in thin slices and the beets fine,
and slice the cabbage as thin as possible. Mix all the in-
gredients. Let stand in a cold place one hour; then serve.
Bed cabbage and celery may be used together.



THE EVERYDAY COOK-BOOK. 143



CELERY SALAD.

One boiled egg, one raw egg, one tablespoonful salad oil,
one teaspoonful white sugar, one saltspoonful of salt, one
saltspoon of pepper, four tablespoonfuls of vinegar, one
teaspoonful made mustard. Prepare the dressing as for
tomato salad; cat the celery into bits half an inch long, and
season. Eat at once, before the vinegar injures the crisp-
ness of the vegetable.

COLD SLAW.

Chop or shred a small white cabbage. Prepare a dress-
ing in the proportion of one tablespoonful of oil to four of
vinegar, a teaspoonful of made mustard, the same quantity
of salt and sugar, and half as much pepper. Pour over the
salad, adding, if you choose, three tablespoonfuls of minced
celery; toss up well and put into a glass bowL

SALAD DRESSING (Excellent).

JFour eggs, one teaspoonful of mixed mustard, one-qtmr-
ter teaspoonful of white pepper, half that quantity of
Cayenne, salt to taste, four tablespoonfuls of cream,
vinegar.

Boil the eggs until hard, which will be in about one-
quarter hour or twenty minutes; put them into cold water,
take off the shells, and pound the yolks in a mortar to a
smooth paste. Then add all the other ingredients, except
the vinegar, and stir them well until the whole are thor-
oughly incorporated one with the other. Pour in suuicient
vinegar to make it of the consistency of cream,4aking care
to add but little at a time. The mixture will then be ready
for use.



144 THE EVERYDAY COOK-BOOK.



PICKLED CUCUMBERS.

Wash and wipe six hundred small cucumbers and two
quarts of peppers. Put them in a tub with one and a half
cupfuls of salt and a piece of alum as large as an egg.
Heat to the boiling point three gallons of cider vinegar and
three pints of water. Add a quarter of a pound each of
whole cloves, whole allspice and stick cinnamon, and two
ounces of white mustard seed, and pour over the pickles.

TO PICKLE ONIONS.

Peel the onions until they are white, scald them in strong
salt and water, then take them up with a skimmer; make
vinegar enough to cover them, boiling hot; strew over the
onions whole pepper and white mustard seed, pour the
vinegar over to cover them; when cold, put them in wide-
mouthed bottles, and cork them close. A tablespoonful of
sweet oil may be put in the bottles before the cork. The
best sort of onions for pickling are the small white
buttons.

PICKLED CAULIFLOWERS.

Two cauliflowers, cut up; one pint of small onions, three
medium-sized red peppers. Dissolve half a pint of salt in
water enough to cover the vegetables, and let these stand
over night. In the morning drain them. Heat two quarts
of vinegar with four tablespoonfuls of mustard, until it
boils. Add the vegetables, and boil for about fifteen min-
utes, or until a fork can be thrust through the cauliflower.

RED CABBAGE.

Procure a firm good-sized cabbage, and after taking
off any straggling or soiled leaves, cut it in very narrow



THE EVERYDAY COOK-BOOK. 145

slices, which, after you sprinkle them well with salt, lay
aside for forty-eight hours. Next drain off the salt liquor
which has formed, and pour over the cabbage a well-sea-
soned pickle of boiling hot vinegar; black pepper and gin-
ger are best for seasoning. Cover the pickle jars till the
cabbage is cold, and then cork.

TO PICKLE TOMATOES.

Take the round, smooth green tomatoes, put them in salt
and water, cover the vessel and put them over the fire to
scald; that is, to let the water become boiling hot; then set
the kettle off; take them from the pot into a basin of cold
water; to enough cold vinegar to cover them, put whole
pepper and mustard seed; when the tomatoes are cold take
them from the water, cut each in two across, shake out the
seeds and wipe the inside dry with a cloth, then put them
into glass jars, and cover with the vinegar; cork them closo
or with a close-fitting tin cover.

RIPE TOMATO PICKLES.

To seven pounds of ripe tomatoes add three pounds
sugar, one quart vinegar; boil them together fifteen min-
utes, skim out the tomatoes and boil the syrup a few min-
utes longer. Spice to suit the taste with cloves and cin-
namon.

CHOPPED PICKLE.

One peck of green tomatoes, two quarts of onions and
two of peppers. Chop all fine, separately, and mix, adding
three cupful3 of salt. Let them stand over night, and in
the morning drain well. Add half a pound of mustard seed,
two tablespoonfuls of ground allspice, two of ground cloves
and one cupful of grated horseradish. Pour over it three
quarts of boiling vinegar.




146 THE EVERYDAY COOK-BOOK.



CHOW CHOW.

One peck of green tomatoe3, half peck string beans, quar-
ter peck small white onions, quarter pint green and red pep-
pers mixed, two large heads cabbage, four tablespoons white
mustard seed, two of white or black cloves, two of celery
seed, two of allspice, one small box yellow mustard, pound
brown sugar, one ounce of turmeric; slice the tomatoes and
let stand over night in brine that will bear an egg; then
squeeze out brine, chop cabbage, onions and beans; chop
tomatoes separately, mix with the spices, put all in porce-
lain kettle, cover with vinegar and boil three hours.

PICCALILLI.

One peck of green tomatoes; (if the flavor of onions is
desired, take eight, but it is very nice without any); four
green peppers; slice all, and put in layers, sprinkle on one
cup of salt, and let them remain over night; in the morning
press dry through a sieve, put it in a porcelain kettle and
cover with vinegar; add one cup of sugar, a tablespoon of
each kind of spice; put into a muslin bag; stew slowly
about an hour, or until the tomatoes are as soft as you
desire.


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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 9 of 21)