Old Fashion Recipes- Tried and True Many form the 1900's

SOUP.

"A hasty plate of soup"

PREFACE.

The best soups are made with a blending of many flavors.   Don't be

afraid of experimenting with them.   Where you make one mistake you

will be surprised to find the number of successful varieties you can

produce.   If you like a spicy flavor, try two or three cloves, or

allspice, or bay leaves.   All soups are improved by a dash of onion,

unless it is the white soups, or purees from chicken, veal, fish, etc.

In these celery may be used.

In nothing so well as soups can a housekeeper be economical of the

odds and ends of food left from meals.   One of the best cooks was in

the habit of saving everything, and announced one day, when her soup

was especially praised, that it contained the crumbs of gingerbread

from her cake box!

Creamed onions left from a dinner, or a little stewed corn or

tomatoes, potatoes fried or mashed, a few baked beans--even a small

dish of apple sauce--have often added to the flavor of soup.   Of

course, all good meat gravies, or bones from roast or fried meats, can

be added to the contents of your stock kettle.   A little butter is

always needed in tomato soup.

Stock is regularly prepared by taking fresh meat (cracking the bones

and cutting the meat into small pieces) and covering it with cold

water.   Put it over the fire and simmer or boil gently until the meat

is very tender.   Some cooks say, allow an hour for each pound of meat.

Be sure to skim carefully.   When done take out meat and strain your

liquid.   It will frequently jelly, and will keep in a cold place for

several days, and is useful for gravies, as well as soups.

A FINE SOUP.   MRS. W. H. ECKHART.

Take good soup stock and strain it.   When it boils add cracker balls,

made thus:   To one pint of cracker crumbs add a pinch of salt and

pepper, one teaspoonful parsley, cut fine, one teaspoonful baking

powder, mixed with the crumbs, one small dessert spoon of butter, one

egg; stir all together; make into balls size of a marble; place on

platter to dry for about two hours; when ready to serve your soup put

them into the stock; boil five minutes.

ROAST BEEF SOUP.   MRS. W. C. BUTCHER

To a good loin roast add six tablespoons of vinegar and small piece of

butter; salt and pepper; stick six cloves in the roast; sprinkle two

tablespoons of cinnamon and sift one cup of flour over it.   Put in

oven in deep pan or kettle with a quart of boiling water; roast until

it is about half done and then strain over it three-fourths of a can

of tomatoes; finish roasting it and when done add celery-salt to suit

the taste, and one cup of sweet cream and some catsup, if preferred.

BEAN SOUP.   MRS. H. F. SNYDER.

To one quart of beans add one teaspoon of soda, cover with water, let

boil until the hulls will slip off, skim the beans out, throw them

into cold water, rub with the hands, then remove the hulls; drain, and

rub until all hulls are removed; take two quarts of water to one quart

of beans, boil until the beans will mash smooth; boil a small piece of

meat with the beans.   If you have no meat, rub butter and flour

together, add to the soup, pour over toasted bread or crackers, and

season with salt and pepper.   Add a little parsley, if desired.

BOUILLON.   MRS. W. C. DENMAN.

Take three pounds of lean beef (cut into small pieces) and one soup

bone; cover with three quarts of cold water, and heat slowly.   Add one

tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed

herbs, one or two onions, and boil slowly five hours.   Strain, and

when cold, remove the fat.   Heat again before serving, and season with

pepper, salt, and Worcester sauce, according to taste.

LEMON BOUILLON.   LOUISE KRAUSE.

A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil

until very tender; season with salt.   Into each soup plate slice very

fine one hard boiled egg and two or three very thin slices of lemon.

Strain the meat broth over this and serve hot, with crackers.

CORN SOUP.   MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour.   Add some cabbage and

onion (cut fine).   Boil two hours longer.   Add twelve ears of grated

sweet corn.   Season to taste.

NOODLE SOUP.   MRS. W. H. ECKHART.

Beat three eggs.   Add a pinch of salt, and flour sufficient for a

stiff dough; roll into very thin sheets; dredge with flour to avoid

sticking; turn often until dry enough to cut; cut very fine, and add

to the stock five minutes before serving.   Season to taste.

OYSTER STEW.   MRS. J. ED. THOMAS.

Wash one quart oysters and place on the fire.   When they boil, add one

quart of boiling milk, and season with salt, pepper, and plenty of

butter.   Serve with crackers or toast.

POTATO SOUP.   MRS. T. H. LINSLEY.

Slice four ordinary-sized potatoes into one quart of boiling water.

When done add one quart milk; into this slice one onion.   Thicken just

before serving with one egg rubbed into as much flour as it will

moisten.   Pepper and salt to taste.

POTATO SOUP.   MRS. U. F. SEFFNER.

After stewing veal, use the stock.   Slice four or five potatoes very

thin; lay them in cold water until thirty minutes before serving; add

them to the stock, with sufficient salt and pepper.   Beat one

tablespoon of butter and one tablespoon of flour to cream; add to this

one pint milk; stir in the soup just before serving.   This can be made

without meat by adding more butter and milk.

TOMATO SOUP.   MRS. R. H. JOHNSON.

Take half a can, or six large fresh tomatoes; stew until you can pass

through a course sieve.   Rub one tablespoonful of butter to a cream

with one tablespoonful flour or corn starch.   Have ready a pint

scalded milk, into which stir one-half saltspoon soda.   Put the

strained tomato into the soup pot; add the butter and flour, after

having heated them to almost frying point; let come to a good boil;

add just before serving; season with a little pepper, a lump of loaf

sugar, a dust of mace and a teaspoon of salt.

TOMATO SOUP.   MRS. HARRY TRUE.

One quart canned tomatoes, one quart of water, a few stalks of celery;

boil until soft.   Return to stove, and add three-fourths of a teaspoon

of soda and allow to effervesce; then add the liquid from one quart of

oysters, one quart boiling milk and one cup of cream.   Salt, butter,

and pepper to taste.   Boil a few moments and serve.

TOMATO SOUP.   MRS. T. H. B. BEALE

Put on soup bone early to boil.   Have two quarts of liquor on the

bone.   When done, remove the bone from kettle; put one can of tomatoes

through sieve; add to the liquor; then immediately add one-half

teaspoon soda, a small lump butter, one tablespoon white sugar, one

heaping tablespoon of flour mixed with a half cup of cream or milk;

salt and pepper to taste.   After the flour is in let boil up three

times, and serve.

VEGETABLE SOUP.   MRS. J. S. REED.

One-fourth head cabbage, three large onions, one turnip, three large

potatoes, two tablespoons cooked beans; boil all together till tender.

Pour off all water; then add one gallon of stock.   Add tomatoes, if

you like.

VEAL SOUP.   MRS. SAMUEL BARTRAM.

Put a veal soup bone over the fire in one gallon of cold water; skim

carefully as it comes to a boil; after it has boiled one hour season

it with salt and pepper and half teaspoonful (scant) celery seed.   In

another half hour put in one-half cup rice, one medium-sized potato

(cut in dice or thin slices), two good-sized onions (sliced fine); let

boil one-half hour longer, and when ready to serve add one egg

(well-beaten), one-half cup milk, one tablespoon flour; let come to a

boil, and serve.

VEGETABLE SOUP.   MRS. G. A. LIVINGSTON.

Three onions, three carrots, three turnips, one small cabbage, one

pint tomatoes.   Chop all the vegetables, except the tomatoes, very

fine.   Have ready in a porcelain kettle three quarts boiling water;

put in all except tomatoes and cabbage; simmer for one-half hour; then

add the chopped cabbage and tomatoes (the tomatoes previously stewed);

also a bunch of sweet herbs.   Let soup boil for twenty minutes; strain

through a sieve, rubbing all the vegetables through.   Take two

tablespoonfuls butter, one tablespoon flour; beat to cream.   Pepper

and salt to taste, and add a teaspoon of white sugar; one-half cup

sweet cream, if you have it; stir in butter and flour; let it boil up,

and it is ready for the table.   Serve with fried bread chips or

poached eggs, one in each dish.

FISH AND OYSTERS.

"Now good digestion, wait on appetite,

And health on both."

                                                             --MACBETH.

ACCOMPANIMENTS OF FISH.   MRS. DELL WEBSTER DE WOLFE.

With boiled fresh mackerel, gooseberries, stewed.

With boiled blue fish, white cream sauce and lemon sauce.

With boiled shad, mushroom, parsley and egg sauce.

Lemon makes a very grateful addition to nearly all the insipid members

of the fish tribe.   Slices of lemon cut into very small dice, stirred

into drawn butter and allowed to come to a boiling point, is a very

fine accompaniment.

RULE FOR SELECTING FISH.

If the gills are red, the eyes full, and the whole fish firm and

stiff, they are fresh and good; if, on the contrary, the gills are

pale, the eyes sunken, the flesh flabby, they are stale.

BAKED FISH.

Take large white fish or pickerel, make a dressing as for turkey, with

the addition of one egg and a little onion; fill the fish, wrap close

with twine, lay in baking pan; put in one-half pint of water, small

lumps of butter and dredge with flour.   Bake from three-fourths to one

hour, basting carefully.

CODFISH WITH EGG.   MRS. E. P. TRUE.

Wash codfish; shred fine with fingers (never cut or chop it); pour

cold water over it.   Place the dish on the stove and bring the water

to a boil.   Throw the fish in a colander and drain.   Stir a

teaspoonful of flour smoothly with water; add two tablespoonfuls of

butter and a little pepper; bring to a boil; then throw in the

codfish, with a well-beaten egg. When it boils up it is ready for

table.

CODFISH WITH CREAM.   MRS. E. P. TRUE.

Take a piece of codfish six inches square; soak twelve hours in soft,

cold water; shred fine with the fingers; boil a few moments in fresh

water.   Take one-half pint cream and a little butter; stir into this

two large tablespoonfuls flour, smoothly blended in a little cold

water; pour over the fish; add one egg, well beaten.   Let come to a

boil; season with black pepper.

SLIVERED CODFISH.

Sliver the codfish fine; pour on boiling water; drain it off; add

butter and a little pepper.   Heat three or four minutes, but do not

let fry.

CODFISH BALLS.   MRS. T. H. LINSLEY.

One pint shredded codfish, two quarts mashed potatoes, well seasoned

with butter and pepper--salt, if necessary.   Make this mixture into

balls.   After dipping them into a mixture of two eggs beaten with

one-half cup milk, place them in a dripping pan into which you have

put a little butter; place them in the oven; baste frequently with

eggs and milk; bake till a golden brown.

FRIED FISH.   MRS. J. S. REED.

Wash the fish and dry well.   Take one-half pint of flour and one

teaspoon salt; sift together, and roll the fish in it.   Have lard very

hot, and fry quickly.   When done roll in a cloth to absorb all grease.

OYSTERS ON TOAST.   MRS. JOHN KISHLER.

Toast and butter a few slices of bread; lay them in a shallow dish.

Put the liquor from the oysters on to heat; add salt, pepper, and

thicken with a little flour.   Just before this boils add the oysters.

Let it all boil up once, and pour over the toast.

ESCALOPED OYSTERS.   EVELYN GAILEY.

Two quarts of oysters; wash them and drain off the liquor; roll some

crackers (not too fine). Put in a pan a layer of crumbs, some bits of

butter, a little pepper and salt; then a layer of oysters, and repeat

until the dish is full. Have cracker crumbs on top; turn a cup of

oyster liquor over it; add good sweet milk sufficient to thoroughly

saturate it, and bake three-fourths of an hour.

STEAMED OYSTERS.   S. E. G.

Select large oysters; drain; put on a plate; place in the steamer over

a kettle of boiling water.   About twenty minutes will cook them.

Season with pepper and salt; serve on soft buttered toast.

OYSTER GUMBO.   ALICE TURNEY THOMPSON.

Cut up a chicken; roll in flour and brown well in a soup-pot, with a

spoonful of lard, two slices of ham, one large onion (chopped fine),

and a good-sized red pepper.   When browned, cover the whole with water

and stew until the chicken is perfectly tender.   Then add the liquor

of four or five dozen oysters, with water enough to make four quarts.

When it has again come to a good boil, add the oysters and stir while

sifting in one large spoonful of fresh file.   Salt to taste.   Serve

immediately, placing a large spoonful of boiled rice in each soup

plate.

"Gumbo File" is made of the red sassafras leaves, dried and ground

into a powder.

OYSTER PIE.   MRS. ECKHART.

Make a rich pie crust, and proceed as you would to make any pie with

top crust.   Have nice fat oysters and put on a thick layer, with

plenty of lumps of butter; salt and pepper, and sprinkle over cracker

crumbs.   Put in the least bit of water, and cover with crust.   Bake,

and serve with turkey.

OYSTER PIE.   MRS. EMMA OGIER.

For crust make a dough as for baking powder biscuit.   Take one quart

of oysters; remove a half dozen good-sized ones into a saucepan; put

the rest into bottom of your baking dish.   Add four spoons of milk;

salt to taste, and dot closely with small lumps of butter.   Over this

put your crust, about as thick as for chicken pie, and place in oven

to bake until crust is well done.   Take the oyster left, add one-half

cup water, some butter, salt and pepper; let this come to a boil;

thicken with flour and milk, and serve as gravy with the pie.

FRIED OYSTERS.   MRS. H. T. VAN FLEET.

Place New York counts in a colander to drain for a few minutes.   With

a fork remove them separately to a dry towel.   Place another towel

over them, allowing them to remain until all moisture is absorbed.

Have ready the beaten yolks of three eggs and a quantity of rolled

cracker, salted and peppered.   Dip each oyster separately, first into

egg, then into cracker.   When all have been thus dipped, have ready a

hot spider, into which drop four heaping tablespoons of butter.   When

butter is melted, place in the oysters, one by one; fry a light brown,

then turn.   Serve very hot.

PIGS IN BLANKET.   FRED. LINSLEY.

Take extra select oysters and very thin slices of nice bacon.   Season

the oysters with a little salt and pepper.   Roll each oyster in a

slice of bacon; pin together with a toothpick; roast over hot coals,

either laid on a broiler, or fasten them on a meat fork and hold over

the coals.   Cook until the bacon is crisp and brown.   Don't remove the

toothpick.   Serve hot.

SOUR FISH.   MRS. W. H. ECKHART.

Take a whole fish; stew until tender in salt water; take out, lay on

platter.   Throw a handful of raisins in the salt water and a few whole

cloves, allspice, stick cinnamon, with vinegar enough to give a sour

taste, and a tablespoonful of sugar.   Thicken with flour to the

consistency of gravy; pour over fish.   Serve cold.   Fish may be served

with mayonnaise dressing, cooked in same manner.

SALT HERRING.   MRS. JUDGE B.

Heat them on gridiron; remove the skin and serve with pepper and

melted butter.

SALMON LOAF.   MARGARET LEONARD.

One small can salmon, four eggs beaten light, four tablespoons melted

butter--not hot--one half cup fine bread crumbs.   Season with salt,

pepper, and parsley.   Chop fish fine, then rub in butter till smooth.

Beat crumbs into egg and season before putting with fish.   Butter your

mold and steam one hour.

SAUCE FOR SAME.--One cup of milk, heated to a boil; thicken with one

tablespoon of corn starch and one tablespoon of butter, beaten

together.   Put in the liquor from the salmon and one raw egg, beaten

light; add a little pepper.   Put the egg in last, and carefully pour

over loaf; Serve hot.

SAUCE FOR FISH.

Stir in one cup of drawn butter, the yolks of two eggs (well beaten),

pepper and salt, and a few sprigs of parsley.   Let it boil.   Pour over

fish when ready to serve.

SOUR SAUCE FOR FISH.

One-half cup butter, with one-half cup vinegar; let boil, then add two

mustardspoonfuls of prepared mustard, a little salt, and one egg,

beaten together.   Make in the farina kettle.   Stir while cooking.

BROILED OYSTERS.

Place good-sized oysters on pie plates; sprinkle well with flour,

small lumps of butter, pepper and salt.   Cover with strained liquor

and a little cold water.   Set in a warm oven fifteen or twenty

minutes.   Nice to serve with turkey.

OVEN FRIED FISH.   MRS. JANE E. WALLACE.

Open and clean fish (white or bass).   Have fish pan spread thick with

butter, and lay fish in.   Season with salt. Over this pour two

well-beaten eggs, and dredge with flour.   Bake three-quarters of an

hour, and baste with butter and water.   Garnish fish plate with

parsley.

ESCALOPED SALMON. CARRIE P. WALLACE.

Pick bones and skin out of one can of salmon, and mince fine.   Use as

much rolled cracker as you have salmon, a little salt, and cup of

cream.   Fill sea shells with this mixture, placing a small piece of

butter on top of each shell.   Bake twenty minutes and serve in the

shells.

FOWL AND GAME.

"And then to breakfast with what appetite you have."

                                                        --SHAKESPEARE.

ACCOMPANIMENTS FOR FOWLS.

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry

sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.

A GOOD WAY TO COOK CHICKEN.   MRS. R. H. JOHNSON.

Fricassee your chicken, taking care to brown the skin nicely; season

to taste.   When done set by to cool; then remove all the bones; put

back into the liquor in which it was cooked; chop fine, leaving in all

the oil of the fowl. If not enough of the oil, add a piece of butter;

then pack closely in a dish as you wish it to go to the table.

DROP DUMPLINGS FOR VEAL OR CHICKEN.   MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder,

and a little salt.   Wet this with enough milk or water to drop from

spoon in a ball; remove your meat or chicken; drop in the balls of

dough; cook five minutes in the liquor; place around the edge of

platter, with the chicken or meat in center; season the liquor and

pour over it.

JELLIED CHICKEN.   MRS. R. H. J.

Boil the fowl until the meat will slip easily from the bones; reduce

the water to one pint.   Pick the meat from the bones in good-sized

pieces; leave out all the fat and gristle, and place in a wet mold.

Skim all the fat from the liquor; add one-half box of gelatine, a

little butter, pepper and salt.   When the gelatine is dissolved, pour

all over the chicken while hot.   Season well.   Serve cold, cut in

slices.

FRIED CHICKEN.   MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until

needed the next day.   Flour and sprinkle with salt and pepper; pour

boiling water over it, and stew three-quarters of an hour.   Add

sufficient butter to fry a light brown.

CHICKEN PIE.

Take a pair of young, tender chickens and cut them into neat joints.

Lay them in a deep pudding-dish, arranging them so that the pile shall

be higher in the middle than at the sides.   Reserve the pinions of the

wings, the necks, and the feet, scalding the latter and scraping off

the skin.   Make small forcemeat balls of fine bread crumbs seasoned

with pepper, salt, parsley, a suspicion of grated lemon peel, and a

raw egg.   Make this into little balls with the hands, and lay them

here and there in the pie.   Pour in a cupful of cold water, cover the

pie with a good crust, making a couple of cuts in the middle of this,

and bake in a steady oven for an hour and a quarter.   Lay a paper over

the pie if it should brown too quickly.   Soak a tablespoonful of

gelatine for an hour in enough cold water to cover it.   Make a gravy

of the wings, feet, and necks of the fowls, seasoning it highly;

dissolve the gelatine in this, and when the pie is done pour this

gravy into it through a small funnel inserted in the opening in the

top.   The pie should not be cut until it is cold.   This is nice for

picnics.

CHICKEN PIE.   MRS. M. A. MOORHEAD.

Stew the chicken until tender.   Line a pan with crust made as you

would baking powder biscuit.   Alternate a layer of chicken and pieces

of the crust until the pan is filled; add a little salt and pepper to

each layer; fill with the broth in which the chicken was cooked; bake

until the crust is done.   If you bake the bottom crust before filling,

it will only be necessary to bake until the top crust is done. A layer

of stewed chicken and a layer of oysters make a delicious pie.   Use

the same crust.

DROP DUMPLINGS FOR STEWED CHICKEN.   MRS. W. H. ECKHART.

Stew chicken and make a rich gravy with milk or cream.   Pour off a

part into a separate vessel and thin with water; let it boil, then

drop in dumplings made with this proportion:   One quart flour, a

little salt, one egg, two teaspoonfuls baking powder, and milk to make

a stiff batter.   Stir, and drop from spoon into boiling gravy.   Cover,

and let boil gently for five minutes.   Try them with a fork.   They

must be perfectly dry inside when done.   Serve with the chicken.

CHICKEN ON BISCUIT.   MRS. H. T. VAN FLEET.

Have prepared for cooking a nice fat fowl about a year old; season

with pepper and salt, and boil two hours, or until very tender.   When

done there should be a quart of broth.   If there is not that quantity,

boiling water should be added.   Beat together very smoothly two

heaping tablespoonfuls of flour with the yolk of one egg and one-third

pint of cold water; add this to broth, stirring briskly all the time;

add one tablespoonful of butter.   Have ready a pan of hot biscuit;

break them open and lay halves on platter, crust down; pour chicken

and gravy over biscuit, and serve immediately .

ROAST TURKEY.   MRS. J. F. MC NEAL.

Prepare the dressing as follows:   Three coffeecups of bread crumbs,

made very fine; one teaspoonful salt, half teaspoonful pepper, one

tablespoonful powdered sage, one teacup melted butter, one egg; mix

all together thoroughly.   With this dressing stuff the body and

breast, and sew with a strong thread.   Take two tablespoonfuls of

melted butter, two of flour; mix to a paste.   Rub the turkey with salt

and pepper; then spread the paste over the entire fowl, with a few

thin slices of sweet bacon.   Roll the fowl loosely in a piece of clean

linen or muslin; tie it up; put it in the oven, and baste every

fifteen minutes till done.   Remove cloth a few moments before taking

turkey from oven.   A young turkey requires about two hours; an old one

three or four hours.   This can be tested with fork.   Thicken the

drippings with two tablespoonfuls of browned flour, mixed with one cup

sweet cream.

OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;

put them into stew pan; add half cup butter; pepper and salt to taste;

cover closely; let come to a boil, and serve with the turkey and

dressing.

TURKEY AND DRESSING.   MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,

very slowly at first.   Turkey one year old is considered best.   See

that it is well cleaned and washed.   Salt and pepper it inside.   Take

one and a half loaves of stale bread (bakers preferred) and crumble

fine.   Put into frying pan a lump of butter the size of an egg; cut

into this one white onion; cook a few moments, but do not brown.   Stir

into this the bread, with one teaspoon of salt and one of pepper; let

it heat thoroughly; fill the turkey; put in roaster; salt and pepper

the outside; dredge with flour and pour over one cup water.

BONED TURKEY.   MRS. R. H. J.

Boil a turkey in as little water as possible until the bones can be

easily separated from the meat; remove all the skin; slice, mixing

together the light and dark parts; season with salt and pepper.   Take

the liquor in which the fowl was boiled, having kept it warm; pour it

on the meat; mix well; shape it like a loaf of bread; wrap in a cloth

and press with a heavy weight for a few hours.   Cut in thin slices

when served.

ROAST DUCKS AND GEESE.

Use any filling you prefer; season with sage and onion, chopped fine;

Salt and pepper.   (You can use this seasoning with mashed potatoes for

a stuffing).   Young ducks should roast from twenty-five to thirty

minutes; full grown ones for two hours.   Baste frequently.   Serve with

currant jelly, apple sauce and green peas.   If the fowls are old

parboil before roasting.

APPLE STUFFING.   MRS. W. H. ECKHART.

Take one-half pint of apple sauce (unsweetened); add one half cup or

more of bread crumbs, some powdered sage, a little chopped onion, and

season with cayenne pepper.   Delicious for roast geese, ducks, etc.

CHESTNUT DRESSING.   MRS. W. H. ECKHART.

Boil the chestnuts and shell them; blanch them, and boil until soft;

mix with bread crumbs and sweet cream; salt and pepper; one cup

raisins.   Excellent dressing for turkey.

PLAIN STUFFING.

Take stale bread; cut off the crust; rub very fine, and pour over it

as much melted butter as will make it crumble in your hand.   Salt and

pepper to taste.   To this you can add one good-sized onion (chopped

fine), a cup of raisins, or a little sage.

OYSTER DRESSING.

Make dressing same as above plain stuffing; add one egg and one-half

can drained oysters.   Strain the oyster liquor and use for basting the

fowl.

A GOOD SAUCE FOR BIRDS OR VENISON.

Chop an onion fine, and boil it in milk; when done, add the gravy from

the game, and thicken with pounded cracker.

POTTED PIGEONS OR BIRDS.

Pick, soak, and boil the birds with the same care as for roasting.

Make a crust as for chicken pie; lay the birds in whole, and season

with pepper, salt, bits of butter, and a little sweet marjoram; flour

them thickly; then strain the water in which they were boiled, and

fill up the vessel two-thirds full with it; cover with the crust; cut

hole in the center.   Bake one hour and a half.

PIGEONS AND PARTRIDGES.

These may be boiled or roasted the same as chickens, only cover the

breasts with thin slices of bacon; when nearly done, remove the bacon,

dredge with flour, and baste with butter.   They will cook in half an

hour.

RABBITS.   MRS. ECKHART.

Rabbits, which are best in mid-winter, may be fricasseed, like

chicken, in white or brown sauce.   Rabbit pie is made like chicken

pie.   To roast a rabbit, stuff with a dressing made of bread crumbs,

chopped salt pork, thyme, onion, pepper and salt; sew up; rub over

with a little butter, or pin on a few slices of salt pork; add a

little water, and baste often.   Rabbits may be fried as you would

steak, and served with a sour sauce made like a brown flour gravy,

with half a cup of vinegar added; pour over the fried rabbit, and

serve it with mashed potatoes.

MEATS.

"What say you to a piece of beef and mustard?"

                                                         --SHAKESPEARE.

ACCOMPANIMENTS.   MRS. DELL DE WOLFE.

With roast beef, tomato sauce, grated horseradish, mustard, cranberry

sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon

sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion

sauce.

With roast lamb, mint sauce, green peas.

TO BOIL MEATS.

For all meats allow from fifteen to twenty minutes for each pound.

Skim well.   All fresh meats are to be put into boiling water to cook;

salt meats into cold water.   Keep the water constantly boiling,

otherwise the meat will absorb the water.   Be sure to add boiling

water if more is needed.   The more gently meat boils the more tender

it will be.

TO BROIL MEATS.

In broiling all meats, you must remember that the surface should not

be cut or broken any more than is absolutely necessary; that the meat

should be exposed to a clear, quick fire, close enough to sear the

surface without burning, in order to confine all its juices; if it is

approached slowly to a poor fire, or seasoned before it is cooked, it

will be comparatively dry and tasteless, as both of these processes

are useful only to extract and waste those precious juices which

contain nearly all the nourishing properties of the meat.

BEEFSTEAK.   MR. GEORGE B. CHRISTIAN.

The chief secret in preparing the family steak lies in selection.

Like cooking the hare, you must first catch it.   Choose a thick cut

from the sirloin of a mature, well fatted beeve, avoiding any having

dark yellow fat.   Detach a portion of the narrow end and trim off any

adhering inner skin.   Place the steak upon a hot spider, and quickly

turn it.   Do this frequently and rapidly until it is thoroughly

seared, without burning.   It may now be cooked to any degree without

releasing the juices.   Serve upon a hot platter.   Pour over a scant

dressing of melted butter.   Season.   Whosoever partakes will never

become a vegetarian.

STUFFED BEEFSTEAK.   E. H. W.

Take a flank or round steak and pound well; sprinkle with pepper and

salt.   Make a plain dressing; spread it on the steak; roll it up; tie

closely, and put in a skillet with a little water and a lump of butter

the size of an egg; cover closely and let it boil slowly one hour;

then let it brown in skillet, basting frequently.   When done, dredge a

little flour into the gravy, and pour over the meat.

TO FRY STEAK.   MRS. H. T. VAN FLEET.

Have a nice tenderloin or porterhouse steak, one inch and half in

thickness, well hacked.   Over this sprinkle salt, pepper, and a little

flour.   Have ready a very hot spider.   Into this drop plenty of good,

sweet butter (a quarter of a pound is not too much); when thoroughly

melted, lay in the meat; turn frequently.   While cooking, make many

openings in the steak to allow the butter to pass through.   When done,

place on a hot platter and serve immediately.

BEEFSTEAK AND ONIONS.   MRS. H. T. VAN FLEET.

Have a steak well hacked; over this sprinkle pepper, salt, and a

little flour.   Into a very hot spider drop one teaspoonful of lard;

when melted, lay in steak; pour over this two tablespoons boiling

water, and cover steak with four good-sized onions, sliced very thin.

Cover quickly and cook five minutes; then turn all over together, and

cook five minutes longer.   Care should be taken that the onions do not

turn.   Take up on hot platter; place onions on top of meat, and serve

immediately.

BEEFSTEAK AND MUSHROOMS.   CALEB H. NORRIS.

Put the steak on to fry, with a little butter.   At the same time put

the mushrooms on in a different skillet, with the water from the can

and one-half cup extra; season