Chicago Daily Tribune Home Dept.

The home guide : or, a book by 500 ladies, embracing about 1,000 recipes and hints, pertaining to cookery, the household, the sick room, the toilet, etc. online

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Online LibraryChicago Daily Tribune Home DeptThe home guide : or, a book by 500 ladies, embracing about 1,000 recipes and hints, pertaining to cookery, the household, the sick room, the toilet, etc. → online text (page 1 of 12)
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The Home Guide


A Book by 500 Ladies,



Pertaining to Cookery, The Household, The Sick
Room, The Toilet, Etc.


'The Home" Department of the Chicago Daily Tribune.




Entered according to an Act of Congress, by

S. L. Taylor, Elgin, III.,

In the office of the Congressional Librarian, at

Washington, 1877.


Introductory 5-6

Cookery 7-139

Soups T-11

Fish 12-18

Poultry 18-23

Meats 23-31 •

Game 31-32

Shell Fish, Oysters, etc 33-36

Salads ." 37-38

Vegetables 39-46

^ Eggs 47-49

?^ Coffee 50-53

Bread 53-66

Cakes, Cookies, etc. 66-89

Frosting, Icing, etc 90-91

Pies 9^101

Puddings 101-117

Sauces for Puddings, etc 117-118

Pancakes, Fritters, etc 119-121

Custard, Blanc Mange, etc 121-126

Fruits, Jellies, etc 126-130

Pickles, Sauces, Catsups, etc 131-134

Confectionery 135-136

Yeasts, Baking Powders, etc 137-138

Miscellaneous 138-139

Household Hints 140-150

The Toilet 151-157

The Sick Room, etc . ... .158-160


Whose Skill and Practical Good Sense

Have Contributed so much to the Success and Popu-
larity of "The Home," and who are

The Real Authors Hereof,

This Volume is Respectfully


By the Publisher.



This little volume is sent forth in the confident belief
lat it is the Ne Plus Ultra of Cook Books, or Guides
Housekeepers. Unlike the trashy cook and recipe
[oks vended about the country for $1.50 or $2.00 a
jpy, " hashed " up from irreeponsible sources, more
|th a view to size and show than to practical utility,
Home Guide is a collection of the actual and
ictical experiences, and in the language of 500 lady
[ome "keepers. It is a compilation and condens-
[ation of the thousands of recipes and hints contributed
)y the lady readers of the Chicago Tribune, and pub-
[shed in the popular " Home " department of that
iper during the past two years,
'he contents embrace a very wide range of subjects
lining to Cookery, which is, of course, the chief
ire of tlie book. Every branch of the " culin-
irt" is treated by practical, successful house-
srs, and in a common sense manner, such as will,
'lipon examination, be appreciated and understood by
every lady who looks well to the health and happiness
of 'heEi^ily.

T'^Wyfcrt" of good cooking is a most valuable
mt to every household. It not only contrib-



utes to health, good temper and domestic peace, but ;
saves many dollars in grocers' bills. Great quantitij
of good food is wasted in American kitchens, for t|
sole reason that housekeepers lack the valuable accoi
plishment of knowing how to prepare it in various a]
inviting forms.

In the other Departments of the book will be f oi
many valuable Recipes and Hints upon various s^
jects pertaining to the Household, the Toilet, and
Sick Room. And, finally, although unpretentioi
size, the reader will find upon due examination
" The Home Guide " is rich and voluminous in pi
tical and useful information.




S an introductory to the soup department, tlie
following letter from "the best unprofessional
cook in Chicago," is given :

Mrs. Sarah L., of Chicago.

I believe it was nearly a year ago that I wrote my first
letter to the Trilrune, the bm'den of which was soup. If
I have a hobby, this is it. A Frenchman once said,
"Vat a peoples are ze Americans. Zesty kind of re-
ligions and but one kinds of soup. Mon dieu!" And,
I have often thought, if we had one kind of religion,
perhaps, and 30 kinds of soup, we should be a healthier

Now, knowing that the circles of readers has in-
creased marvelously since I first talked about soups, I
must beg of you, Mr. Editor, to let me return to my old
subject, for it lays very near my heart, and urge upon
mothers of young children to adopt this method of pre-
paring soup for their principal meal in the middle of
the day.

If dinner is to be served at 12 o'clock, the piece of
meat, costing 20 cents, must be put on the fire at 8, in
about three quarts of cold water. After it has boiled
up, skim oft" everything that may rise, as well as the
grease, if it should be a fatish piece of meat. Then
peel and cut an onion in pieces, and salt, about a great
spoonful. Let it boil slowly all the time. In an liour
or so peel and cut in slices 2 potatoes, i a small turnip,
and a piece of carrot. They must all boil up fine ;
about 2 quarts of water must always be kept over the
meat. At the same time the meat is put on the range,
another kettle, holding about 2 or 3 quarts, containing
2i cups of split peas, with just enough w^ater to keep


them from burning, must be set in a place where they
will just boil. When more water is needed add the
soup or bouillons— always boiling. About 20 minutes
before dinner is to be served, pour all the liquor from
the meat into the peas, which will make a soup about
as thick as flour porridge. If not salt enough add
more, and a linle pepper. When the family is seated
around the table, let the girl dish the soup hot from the
kettle into each soup-plate. This soup must be hot or
it is not good.

Bean and tomato soup I make in the same way, only
the tomatoes will cook in an hour all that they need.
These 3 kinds are good and nourishing in the spring,
and every child commg home from school should have
a plate to set his or her hungry stomach to work upon.
The rest of the dinner the stomach is then prepared for.

In my family I have some kind of soup almost every
day in the week, and I believe it has made me a new
stomach in the last 6 years. I was brought up on
mince pies, roast beef, cocoanut cake and preser\"es.
Now I eat my soup, a piece of the soup m^at, ^vith
mustard, horse radish, or a little catsup, some good
mashed potatoes, a puree, or some weU-cooked vege-^
table, a pudding for dessert, and I have no more dys4g

Sepsia, and my children are the pictures of health. I»
on't mean that the above is always our dinner, but*
sometimes. Ladies, tr\' it. We have all been brought^
up on too rich food. The nearer we live to nature the-
better bodies and minds we shall have.

I was reading a book the other day, and came across
this old English proverb : "'Eggs or an hour, fish of
ten, bread of a day, wine of a year, a woman of 15, and
a friend of 30." I might agree with the proverb in
some respects, but a woman and friend are good for
nothing until 40. So says ''my man.*'

Turkey Soup.

Bertha Carlyle^ Hyde Park.
Save all the bones and break the backbone into 2 or 3
pieces ; boil these in a little more water than you want
soup, for an hour ; then skim out the bone, and put in
the meat, cut in very small pieces, and boil a few mo-
ments more ; then season with a little salt and pepper.



Mock Turtle.

*'Cook," R^ckford, lUs.

Take \ a calf s head, fresh aDd unstripped of skin ;
remove the brains, and clean the head carefully in hot
water, leaving it in cold water for an hour ; then put
mto 6 quarts of warm water, with 2 pounds of veal,
ditto pork, a roasted onion stuck with cloves, a rind of
lemon, 2 sliced carrots, a bunch of herbs and a head of
celery ; let it boil slowly 2 hours ; then take out the
head and pork ; make forcemeat balls of the brains and
tongue; break the bones of the head; put all into
the soup, and boil two hours more. Put into a small
stewpan a piece of butter, onions sliced thin, with
parsley, mace and allspice ; add flour to thicken, and
stu- in soup slowly. Boil gently 1 hour more; pass
through a sieve; season with salt, cayenne, lemon
jmce ajid a pint of Maderia \Nine. Add mushrooms, if
desired, and serv^e with lemons cut in quarters.
Cheat Oyster.
M. A. D., Chicago.

Jake of tomatoes 1 pint, canned or fresh ; take a

up fine, add 1 quart of boUing water, and let them boUl
Ihen add one teaspoon of soda, when it will foam-
immediately add 1 pint of sweet milk, with salt, pepper
and plenty of butter. When this boils, add 8 small
crackers, and serve. It tastes very much like ovster
soup. "^

Turkey Soup.

E. A. E., Chicago.
-^^^/ll^^? bones, the scraps of meat, and the dress-
ing of the turkey in a kettle, with enough water to
cover them. Let it boil for 2 hours. When nearly

10 COOKERY— sotrp.

done add the tops of some celery chopped fine, and a
teaspoonful of ciirrie powder. When it is done, strain
and set on the table hot. It makes a very rich, nice

Amie M. Haie, M. D., Chicago.

Boil a veal bone 3 hours with turnip, celery, onion,
carrots, and whatever suitable thing else you have
which will not turn it dark. Strain and boil again ;
just before you serve it add a pint of cream or milk,
Avith 3 eggs well beaten ; remove from the stove and
stir rapidly.

Vesetable ^onp.
Mrs. Sarah I/., Chicago.

Scrape 2 carrots, an onion, i of a cabbage, and 2
turnips. Cut them in pieces a little larger tluin dice.
Put the pieces in a large sauce-pan with a little butter
and water ; let it cook i hour ; then cut your potatoes
in the same way. Take your meat out of the soup-
kettle, skim off the grease and put all into your broth,
and let cook another i hour. In tne language of the
average school-girl, "it's perfectly lovely."

*^oap Medley."

"3fr8. Emily," Eau Claire, Wis.

No. 1—1 i)int of good gravy, 3 cups boiling water, a
slice of turnip and i an onion cut in small bits. 2 grated
crackers. Simmer half an hour.

No. 2— Cut off the narrow ends from 2 or 3 sirloin
steaks, chop them into morsels and put in a stewpan
with a little salt, a tablespoonful of rice and a pint of cold
water. Let it come slowly to a simmer, and simmei
slowly for 3 hoiuB. Then add water enough to make

cooKEBy— soup. 11

quart of soup, a tablespoonful of tomato catsup, and a
little bro-\\Tied flour mixed with the yolk of an egg.

'No. 3— Pare and slice very thin 4 good-sized potatoes,
pour over them 2 cups of boiling water, and simmer
gently luitil the potatoes are dissolved. Add salt, a
lump of nice butter and a pint of sweet milk with' a
dust of pepper. Boil up once, and serve.

Xo. 4—1 pint meat broth, 1 pint boiling water, slice
in an onion, or a parsnip, or half a turnip — or all 8 if
liked— boil until the vegetables are soft, add a little
salt if needed, and a tablespoonful of Halford sauce.

Xo. 5— Let green com— in the time of green com— be
grated, and to a pint of it put a pint of rich milk, a
pint of water, a little butter, salt and pepper. jBoil
gently for 15 or 20 minutes.

Xoodle Soup.

''Mrs. C. G. M.," Chicago.
Break 2 eggs into a bowl ; beat imtil light, adding a
pinch of salt ; then work in flour (with your hand)
until you have a very stiff dough; tm-n it on voiu*
molduig board, and work until it is as smooth as glass,;
pinch off a piece the size of a walnut, and roll it as
thin as paper ; then with a shari) knife cut off very
narrow strips ; proceed in the same way until all your
dough is cut. Have prepared some good veal, chicken,
or any other kind of broth, well seasoned, i an hour
before you serve dinner ; drop in the noodles. Be sm-e
the soup is boiling. Add a little parslev. If the
noodles are made according to directions, they will be
found far superior to maccaroni.

Tomato Soap.

''Mrs. E. S. P.," Burlington, Iowa.
Put a tablespoonful of drippings or butter in a stew-
pan ; cut an onion fine and fry in the butter ; then add
one pint of tomatoes, pepper, salt and a tcaspoonful
of allspice ; cut a round steak in two and lay on the
tomatoes; cover closely and let it simmer for three



Boiled Fish.

Ddmonico'8 Method.

M a reliable source, the following is presented
as Delmonico's method for boiling fish :

Fish should be washed as little as possible, and
whitefish, after being cleaned and wiped with a damp
cloth, should have the stomach stuffeci witli salt for an
hour or two before cooking. Fish should be put on in
cok- water, so that the inner part may be suthciently
done, and it is also less liable to break. This rule holds
good, except for very small fish, or for salmon boiled in
slices, when boiling water should be used. The time
may be easily known when it is ready by drawing up
the fish-plate and trjing if it will separate from the
bone. A little salt and vinegar should ahvavs be put
into the water. Some prefer their fish boiled in what
is called a court bouillon, and this is how it is done :
Lay the fish in the kettle with enough cold water to
cover it, add a glass of wine or vinegar, some sliced
carrot and onions, pepper, salt and a laurel leaf, a
bunch of parsley, a fagot of sweet herbs, or some of
the same tied up in a muslin bag. These seasonings
impart a fine flavor to most boiled fish, excepting sal-
mon, and for fresh-water fish it is considered very use-
ful for getting rid of the muddy taste they often have.
Boiled Fish.
Mrs. M. A. D., Chicago.

After well cleansing a good-sized fish, put into a fish-
kettle, and set into a pot of boiling water well salted ;
let it boil for 20 minutes ; take of vinegar sufficient to
cover ; put into the vinegar 1 ounce of cloves, 1 of all-
spice and 1 of pepper whole ; boil all together for 15
minutes ; when nearly cold pour over the fish ; let it
stand for 2 or 3 hours oef ore using.


Baked Fish.

Mrs. W. S. G., Baraboo, Wis.
Scale, wash and wipe dry, inside and out, a 2 or 3
pound fish. Make a stuffing as follows: One pint
grated bread ; 2 tablespoonfuls melted butter ; pepper
and salt to taste; 1 raw egg; a little celety salt; 1
onion, chopped fine, is, to my taste, an improvement,
but can be omitted if not liked. Care should be taken
not to wet the bread-crumbs ; the egg and melted bu-
ter will moisten sufficiently. Tie over the fish thin
slices of salt pork ; fill a dripping pan i full hot water ;
then, if you have not a wire grate, place the gridiron on
the pan, and after laying the fish on the gridiron cover
all with another pan ; bake in a hot oven till the pork
is well shrivelled ; then remove the upper tin, allowing
your fish to brown. U hours will cook thoroughly, if a
steady fire is kept.

Mrs. E, G.y Geneva.
First, dip the fish quickly in boiling water; then
wipe the scales off ; rinse in cold water ; wipe it diy ;
sprinkle salt both inside and out, about as much as you
would for steaks. Then dip it in flour ; place the pan
that you are going to bake it in in the stove with a
piece of butter in it the size of an egg. Let it melt so
that it covers the pan. Your pan should be about the
length of your fish ; if larger, the butter will be apt to
bm-n. Place your fish in it, the inside of it next to the
pan. Put it m a hot oven, and bake 1 hour, if it is a
large fish, less time if smaller. It should be well done
and of a nice brown color.

Mrs. S. D. L.. Chicago.
Skin and bone the fish, by running a sharp knife
along the back. Spread over dripping-pan a thin
layer of butter, i an onion in fine pieces. Lay the fish
upon it, and pour over the fish 1 talblespoonful of vine-
gar or Catawba wine. For the sauce, rub butter, the
size of a walnut, and flour together, add a cup of the
broth or hot water, the juice of the fish, 2 or 3 mush-
rooms, if you have them. Turn this mixture over the
fish, dust with bread crumbs, salt and pepper, and bake
a few minutes or until a little broA;\Ti. Garnish with
pieces of bread cut heart-shape.


Mrs. Sarah L., Chicago.

Dry with a towel, and put belly to back in dri;)ping-
pan, into which you have previously cut up 2 slices of
salt pork in inch pieces. Make a stuffing as for veal.
Stuff, putting only a little in. Now pour over the fish
a spoonful of lenion-iuice or good vinegar. After a
little, baste with a little soup-broth. Don't let the fish
dry all up, and don't put a drop of water on it. Make
your sauce as for veal cutlets, omitting the lemon
juice, but add i cup of milk and cut up 2 hard-boiled
eggs into it. When done, also add the fish-juice. A
little parsley chopped fine in the sauce, we like. Gar-
nish with hard-boiled eggs and sprigs of parsley,
moimted by Utile carpels of lemon.
M. A, D.. Chicago.

Take bread crumbs sufficient for the size of the fish ;
beat 2 or 3 eggs : pepper and salt ; add 1 bunch of pars-
ley, fresh, and chopped fine ; mix all together well ; add
a small piece of butter ; put all into the fish and sew up.
If any of the dressing is left, put into the bake-pan ;
add a pint of boiling water ; put into a hot oven ; baste
every 10 or 15 minutes for an hour, when it will be well
cooked and nicely flavored.

E. L. M., Chicago.

Buy a 2-pomid white fish. If the gills are red, eyes
full, body firm and stiff, the fish is good. Scale it, cut
off the head, and split the fish nearly down to the tail,
make a dressing of bread-crumbs, a little buttera)ep-
per and salt, slightly moistened with water. Stuff the
fish with this ; then bind it together with fine cotton
cord or tape, 3 inches apart. Lay the fish on a wire
gridiron in a di'ipping-pan, and pour around it a little
water and melted butter. With a spoon dip this up
and pour over the fish frequently. Bake 1 hour. Serve
with the gravy of the fish or drawn butter.

Fried Fish.

M. A. £>., Chicago.

When the fish is properly cleansed, instead of putting

it into a small quantity of fat or grease, wipe dry ; then

rub with plenty of salt and pepper ; let it lay an hour

or two before using ; roll in corn-meal or flour ; have


ready lat sufficient for it to swim in ; the fat mT:3t be
Ijoili-.g-hot ; put the fish in whole, or cut iu piec:' . It
will come out nicely browned, and not filled with fat,
as in the ordinary way of frying.

Frying Fish.

N.M.G, New York.

The artistic mode of frying fish is what is called the
wet process, which is simply boiling it in fat. Butter
should never be used, as the color : .ever is good. Lard
is considered by many to be the best frying medium,
but Careme. the great French cook, gives the prefer-
ence to beer fat^not, however, the dripping from the
roast, but lard made by melting beef ::uet. We recom-
mend as best and most economical drippings from the
joints while roasting, pom'ed into boiling water, and
removed in a cake when cold. The great point is to
have the fat at a proper temperature before the article
to be fried is i)ut in. The skillful cook can see the blue
smoke rising just at the boiling point, and then she
knows it is time to put in her fish ; but for those who
are only acquiring experience it is safer to throw in a
bit of bread, and if it takes a fine color in a minute or
so, then the fat is hot enough, and the fish may be put
in. This is the cardinal point of successful frying, as
otherwise the fish will be flabby and greasy instead of
crisp and appetizing. Another point to be attended to
is that the fat be deep enough in the pan to cover the
fish, which should be put in a wire basket that will fit
easily into the pan of fat, and then no turning is re-
quired. When done strain it into boiling water ; when
cold take it off in a cake, and put it by to fry fish again.
Sauces for Fisli.
(Georgia H., Chicago.

To serv^e with fish : 1 cup vinegar ; 1 cup water ;
yolks 2 eggs ; 1 large spoon butter ; 1 spoonful mustard
and corn-starch blended ; sugar, salt and pepper ; mix
all cold ; heat it gradually and boil for a minute. This
dressing is also nice, when cold, with salmon, lobster,
lettuce, etc.

Fish Sauce.
Mrs. M. O. L., Chicago.

Take a pint of milk and the fish drippings mixed ; a


little salt and pepper ; mix until smooth, 2 ounces of
butter and two teaspoonfuls of flour; stir into the
liquor when boiling; have ready a hard-boiled egg,
chopped fine, to add \vhen ready for the table.
lSte\%-ed Codfish.
Mrs. C. E., Minonk, Ills.
First, be sure and pick the meat off from the bones ;
then let it stand in water for 15 minutes ; then take it
out of the water and put in milk. To make the quan-
tity you may need, beat 3 eggs and put into it a pint of
milk, a piece of butter half the size of an egg ; thicken
this with a tablespoonful of flour stirred up with a very
liiile water. As soon as it boils it is done.

Codfish Balls.

E. B., Colduater, Mich.

Cut up the fish into small bits, enough to make 2 even
pints \ remove every bone • pour cold water over it to
rinse it off, and soak in cold water about H hours ; then
diain the water off ; put it cooking with suflicient boil-
ing water to cover it ; let it simmer, not boil, for 20
mmutes ; then drain the water all off ; pour in U pints
of new milk; add a lump of butter size of hen's egg.
Take i pint of milk ; rub into it three tablespoons of
flour— every lump must be dissolved ; stir in two eggs,
well beaten, and a little black pepper. When the milk
boils up, stir in this mixture ; cook 5 minutes longer,
stirring the most of the time. Serve immediately in a
warmed vegetable-dish. This quantity will be sufli-
cient for a family of six, and enough left for codfish

Busy Bee, Ottumwa, Iowa,

Pick up fine a teacupful nice white codfish, freshen
over night in water, pour away this in the morning, add
i teacup of fresh water. 1 large spoonful of butter. 2
eggs, beat all w^ell together and heat till hot, but do
not boil ; mash and season nicely some potatoes, stii*
into the codfish mixture till stiff enough to put in flat
cakes, and fry in hot butter a nice brown , should be
turned once.

E. D., Chicago.
After dinner, take the mashed potatoes (of which


there should be a double quantity prepared for dinner),
and fish that is left, using i fish and t potatoes. Stir
and beat them together while warm, till evenly mixed.
When cold— for the mixtiu-e will be so soft it cannot be
handled while warm — make them into cakes f inch
thick and as large around as a teacup ; put them in a
cool place for breakfast. In the morning* roll them in
flour ; have plenty of butter in the frying-pan just hot
enough not to burn ; fry quickly to a nice brown on
both sides. Turn carefully that they may keep their
shape. Serve as soon as done.

Mrs. S. W. L., Tuscola^ Ills.
Take of nice white codfish about 2 pounds ; put into
a kettle with sufficient cold water to cover the fish, and
let it boil till perfectly tender ; then remove to a pan of
cold water ; the fish can then be easily separated from
bones , skin, etc. Place in an earthen or bright tin mix-
ing-pan, and mash fine, with about double the quantity
of nicely steamed potatoes, and 3 or 4 slices of light
bread crummed, or previously soaked in milk ; add 2
eggs and a tea cup of butter, with black pepper to suit
taste. Mash and mix thoroughly, and make as moist
as is wished with sweet milk. It is sometimes neces-
sary to add a little salt. Make into flat balls, and fry-
in hot lard, as you would mush. This mixture will
keep in cool weather a number of days.

Anna Bell, Springfield.

Take i a codfish, put in a pot, fill with cold water at
night, in the morning pour off the water, fill up with
fres h water, stand it on the back of the stove for 3 hours
let it come to a scalding heat, not boiling. Take off
the skin and pick out the bones, put in a tray and chop
fine, have potatoes boiled and chop with the fish, double
the quantity of potatoes to the fish, mix well together,
make in balls, with the hands flattening them a little,
have your frying pan hot, with a tablespoonf ul of lard ;
fry to a nice brown.

Bechamel Sauce.
Mrs. Sarah i,, Chicago,

This sauce is good for almost everything, such as car-
rots, turnips, asparagus, fish, and, with sugar and wine


or brandy added, is good for steamed puddings, cake
pudding, rice, etc., etc. Mix cold, and well together, in
a tin saucepan, 2 ounces of butter, a tablespoon ful of
flour; then aad a pint of milk; stir continually, and,
when thickened, take off the fire. Beat the yolk of an
egg in a cup, with a teaspoonful of water. Timi into
the sauce and mix well ; salt a little and pepper for
vegetables ; but for puddings, nutmeg and brandy or


Selecting Fowls.

8, H. 3f., Chicago.

In selecting a goose or duck, take hold of the toes
and pull them apart ; if the web separates easily it is
young, but if it requires any very ^eat amount of phy-
sical force to separate, lay it one side — 'tis an old fowl,
and you will reap no profit from its, unless

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Online LibraryChicago Daily Tribune Home DeptThe home guide : or, a book by 500 ladies, embracing about 1,000 recipes and hints, pertaining to cookery, the household, the sick room, the toilet, etc. → online text (page 1 of 12)