Pickled Pears.—Three pounds of sugar to a pint of vinegar, spice in a bag and boil, then cook the pears in the vinegar till done through.
Boiled Pears.—Boil pears in water till soft, then add one pound of sugar to three pounds of fruit.
Pickled Citron.—One quart vinegar, two pounds sugar, cloves and cinnamon each one tablespoon, boil the citron tender in water, take them out and drain, then put them in the syrup and cook till done.
How to Preserve Raspberries.—Take raspberries that are not too ripe, and put them to their weight in sugar, with a little water. Boil softly, and do not break them; when they are clear, take them up, and boil the syrup till it be thick enough; then put them in again, and when they are cold, put them in glasses or jars.
Raspberry Jam.—One pound sugar to four pounds fruit, with a few currants.
Spiced Currants.—Six pounds currants, four pounds sugar, two tablespoons cloves and two of cinnamon, and one pint of vinegar; boil two hours until quite thick.
Stewed Pears—Pare and halve or quarter a dozen pears, according to their size; carefully remove the cores, but leave the sloths on. Place them in a clean baking-jar, with a closely fitting lid; add to them the rind of one lemon, cut in strips, and the juice of half a lemon, six cloves, and whole allspice, according to discretion. Put in just enough water to cover the whole, and allow half a pound of loaf-sugar to every pint. Cover down close, and bake in a very cool oven for five hours, or stew them very gently in a lined saucepan from three to four hours. When done, lift them out on a glass dish without breaking them; boil up the syrup quickly for two or three minutes; let it cool a little, and pour it over the pears. A little cochineal greatly enhances the appearance of the fruit; you may add a few drops of prepared cochineal; and a little port wine is often used, and much improves the flavor.
How to Preserve Whole Strawberries—Take equal weights of the fruit and refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give a gentle shake to the dish that the sugar may touch the whole of the fruit; next day make a thin syrup with the remainder of the sugar, and instead of water allow one pint of red currant juice to every pound of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, or others when not dead ripe.
How to Preserve Strawberries in Wine—Put a quantity of the finest large strawberries into a gooseberry-bottle, and strew in three large spoonfuls of fine sugar; fill up with Madeira wine or fine sherry.
Preserved Tomatoes—One pound of sugar to one pound of ripe tomatoes boiled down; flavor with lemon.
Amber Pudding—Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered; melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add color and flavor to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over, as you would a pie, and bake in a slow oven. It is as good cold as hot.
Baked Apple Pudding—Pare and quarter four large apples; boil them tender with the rind of a lemon, in so little water, that when done, none may remain; beat them quite fine in a mortar; add the crumbs of a small roll, four ounces of butter melted, the yolks of five, and whites of three eggs, juice of half a lemon, and sugar to taste: beat all together, and lay it in a dish with paste to turn out.
Boiled Apple Pudding—Suet, 5 ozs.; flour, 8 ozs.; chop the suet very fine, and roll it into the flour. Make it into a light paste with water. Roll out. Pare and core 8 good sized apples; slice them; put them on the paste, and scatter upon them 4 lb. of sugar; draw the paste round the apples, and boil two hours or more, in a well floured cloth. Serve with melted butter sweetened.
Swiss Apple Pudding—Butter a deep dish; put into it a layer of bread crumbs; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar. Repeat from the first layer till the dish is full, the last layer to be finger biscuits soaked in milk. Cover it till nearly enough; then uncover, till the top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you please. Bake from 30 to 40 minutes.
Apple and Sago Pudding—Boil a cup of sago in boiling water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin slices, mix them with the sago; after it is well boiled add a small piece of butter: pour into a pudding dish and bake half an hour.
Apple Pudding—Pare and stew three pints of apples, mash them, and add four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated lemon. Bake it on a short crust.
Apple Potatoe Pudding.—Six potatoes boiled and mashed fine,add a little salt and piece of butter, size of an egg, roll this out with a little flour, enough to make a good pastry crust which is for the outside of the dumpling, into this put peeled and chopped apples, roll up like any apple dumpling, steam one hour, eat hot with liquid sauce.
Arrow-root Pudding.—Take 2 teacupfuls of arrowroot, and mix it with half a pint of old milk; boil another half pint of milk, flavoring it with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into the boiling milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of sugar. Then add the whites beaten to a stiff broth, and bake in a buttered dish an hour. Ornament the tops with sweetmeats, or citron sliced.
Aunt Nelly's Pudding—Half a pound of flour, half pound of treacle, six ounces of chopped suet, the juice and peel of one lemon, 4 tablespoonfuls of cream, two or three eggs. Mix and beat all together. Boil in a basin (previously well buttered) four hours.—For sauce, melted butter, a wine-glassful of sherry, and two or three tablespoonfuls of apricot jam.
Baked Indian Pudding.—Two quarts sweet milk; 1 pint New Orleans molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or cinnamon. Boil the milk; pour it over the meal and molasses; add salt and spice; bake three hours. This is a large family pudding.
Batter, to be used with all Sorts of Roasting Meat.—Melt good butter; put to it three eggs, with the whites well beaten up, and warm them together, stirring them continually. With this you may baste any roasting meat, and then sprinkle bread crumbs thereon; and so continue to make a crust as thick as you please.
Batter, for Frying Fruit, Vegetables, etc.—Cut four ounces of fresh butter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water; mix by degrees with a pound of fine dry flour, and a small pinch of salt. Just before it is used,stir into it the whites of two eggs beaten to a solid froth; use quickly, that the batter may be light.
Beef Steak Pudding.—Take some fine rump steaks; roll them with fat between; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly for two hours.
Baked Beef Steak Pudding.—Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks very well seasoned; pour the remainder of the batter over them, and bake it.
Beef Steak Pudding.—Prepare a good suet crust, and line a cake-tin with it; put in layers of steak with onions, tomatoes, and mushrooms, chopped fine, a seasoning of pepper, salt and cayenne, and half a cup of water before you close it. Bake from an hour and a half to two hours, according to the size of the pudding and serve very hot.
Black Cap Pudding..—Make a batter with milk, flour and eggs; butter a basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants. Cover it with a cloth well floured, and tie the cloth very tight. Boil nearly one hour. The currants will have settled to the bottom; therefore dish it bottom upwards. Serve with sweet sauce and a little rum.
Oswego Blanc Mange.—Four tablespoonfuls or three ounces of Oswego prepared corn to one quart of milk. Dissolve the corn to some of the milk. Put into the remainder of the milk four ounces of sugar, a little salt, apiece of lemon rind, or cinnamon stick, and heat tonearboiling. Then add the mixed corn, and boil (stirring it briskly) four minutes; take out the rind, and pour into a mold or cup, and keep until cold. When turned out, pour round it any kind of stewed or preserved fruits, or a sauce of milk and sugar.
Nice Blanc-Mange.—Swell four ounces of rice in water; drain and boil it to a mash in good milk, with sugar, a bit of lemon peel, and a stick of cinnamon. Take care it does not burn, and when quite soft pour it into cups, or into a shape dipped into cold water. When cold turn it out, garnish with currant jelly, or any red preserved fruit. Serve with cream or plain custard.
Boiled Batter Pudding.—Three eggs, one ounce of butter, one pint of milk, three tablespoonfuls of flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for one hour and a quarter. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine-sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.
Bread and Butter Pudding..—Butter a dish well, lay in a few slices of bread and butter, boil one pint of milk, pour out over two eggs well beaten, and then over the bread and butter, bake over half hour.
Simple Bread Pudding.—Take the crumbs of a stale roll, pour over it one pint of boiling milk, and set it by to cool. When quite cold, beat it up very fine with two ounces of butter, sifted sugar sufficient to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed currants, beat up four eggs separately, and then mix them up with the rest, adding, if desired, a few strips of candied orange peel. All the ingredients must be beaten up together for about half an hour, as the lightness of the pudding depends upon that. Tie it up in a cloth, and boil for an hour. When it is dished, pour a little white wine sauce over the top.
Christmas Plum Pudding.—Suet, chopped small, six ounces; raisins, stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a wine glass of brandy, a little nutmeg and cinnamon pounded as fine as possible, half a teaspoonful of salt, rather less than half pint milk, fine sugar, four ounces; candied lemon, one ounce; citron half an ounce. Beat the eggs and spice well together; mix the milk by degrees, then the rest of the ingredients. Dip a fine, close, linen cloth into boiling water, and put in a sieve (hair), flour it a little, and tie up close. Put the pudding into a saucepan containing six quarts of boiling water; keep a kettle of boiling water alongside, and fill up as it wastes. Be sure to keep it boiling at least six hours. Serve with any sauce; or arrow-root with brandy.
Christmas Pudding.—Suet 1-1/2 lbs., minced small; currants, 1 1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine glassful of brandy. Beat first the eggs, add half the milk, beat all together, and gradually stir in all the milk, then the suet, fruit, etc., and as much milk to mix it very thick. Boil in a cloth six or seven hours.
Cottage Pudding.—One pint sifted flour, three tablespoons melted butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one teaspoon soda, mix and bake.
Cream Pudding.—Cream, 1 pint; the yolks of seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small bit of soda. Rub the cream with the eggs and flour; add the rest, the milk last, just before baking, and pour the whole into the pudding dish. Serve with sauce of wine, sugar, butter, flavored as you like.
Crumb Pudding.—The yolks and whites of three eggs, beaten separately, one ounce moist sugar, and sufficient bread crumbs to make it into a thick but not stiff mixture; a little powdered cinnamon. Beat all together for five minutes, and bake in a buttered tin. When baked, turn it out of the tin, pour two glasses of boiling wine over it, and serve. Cherries, either fresh or preserved, are very nice mixed in the pudding.
Damson Pudding.—Four or five tablespoonfuls of flour, three eggs beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into the batter, and boil in a buttered basin for one hour and a half.
Egg Pudding.—It is made chiefly of eggs. It is nice made thus:—Beat well seven eggs; mix well with 2 ozs. of flour, pint and a half of milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce sweetened.
Excellent Family Plum Pudding.—Grate three-quarters of a pound of a stale loaf, leaving out the crusts; chop very fine three-quarters of a pound of firm beef suet (if you wish your pudding less rich, half a pound will do); mix well together with a quarter of a pound of flour; then add a pound of currants, well washed and well dried; half a pound of raisins, stoned, and the peel of a lemon, very finely shred and cut; four ounces of candied peel, eitherlemon, orange or citron, or all mingled (do not cut your peel too small or its flavor is lost); six ounces of sugar, a small teaspoonful of salt, three eggs, well beaten; mix all thoroughly together with as much milk as suffices to bring the pudding to a proper consistency, grate in a small nutmeg, and again stir the mixture vigorously. If you choose, add a small glass of brandy. Butter your mold or basin, which you must be sure to fill quite full, or the water will get in and spoil your handiwork; have your pudding cloth scrupulously clean and sweet, and of a proper thickness; tie down securely, and boil for seven or even eight hours.
Extra Pudding.—Cut light bread into thin slices. Form into the shape of a pudding in a dish. Then add a layer of any preserve, then a slice of bread, and repeat till the dish is full. Beat four or five eggs, and mix well with a pint of milk; then pour it over the bread and preserve, having previously dusted the same with a coating of rice flour. Boil twenty-five minutes.
Fig Pudding.—Procure one pound of good figs, and chop them very fine, and also a quarter of a pound of suet, likewise chopped as fine as possible; dust them both with a little flour as you proceed—it helps to bind the pudding together; then take one pound of fine bread crumbs, and not quite a quarter of a pound of sugar; beat two eggs in a teacupful of milk, and mix all well together. Boil four hours. If you choose, serve it with wine or brandy sauce, and ornament your pudding with blanched almonds. Simply cooked, however, it is better where there are children, with whom it is generally a favorite. We forgot to say, flavor with a little allspice or nutmeg, as you like; but add the spice before the milk and eggs.
Gelatine Pudding.—Half box gelatine dissolved in a large half pint boiling water, when cold stir in two teacups sugar, the juice of three lemons, the whites of four eggs beaten to a froth, put this in a mold to get stiff, and with the yolks of these four eggs, and a quart of milk make boiled custard, flavor with vanilla, when cold pour the custard round the mold in same dish.
Gooseberry Pudding.—One quart of scalded gooseberries; when cold rub them smooth with the back of a spoon. Take six tablespoonfuls of the pulp, half a pound of sugar, quarter of a pound of melted butter, six eggs, the rind of two lemons, a handful of grated bread, two tablespoonfuls of brandy. Half an hour will bake it.
Ground Rice Pudding.—Boil one pint of milk with a little piece of lemon peel, mix quarter pound of rice, ground, with half pint milk, two ounces sugar, one ounce butter, add these to the boiling milk. Keep stirring, take it off the fire, break in two eggs, keep stirring, butter a pie dish, pour in the mixture and bake until set.
Ice Pudding.—Put one quart of milk in a stew pan with half pound of white sugar, and stick of vanilla, boil it ten minutes, mix the yolks of ten eggs with a gill of cream, pour in the milk, then put it back again into the stew pan, and stir till it thickens (do not let it boil), strain it into a basin and leave it to cool. Take twelve pounds of ice, add two pounds of salt, mix together, cover the bottom of a pail, place the ice pot in it and build it around with the ice and salt, this done pour the cream into the pot, put on the cover, and do not cease turning till the cream is thick, the mold should be cold, pour in the cream, 3 or 4 pieces of white paper, wetted with cold water, are placed on it before the cover is placed on. Cover with ice till wanted, dip in cold water and turn out, fruit may be put in when put in the mold.
Indian Pudding.—Indian meal, a cupful, a little salt, butter, 1 oz.; molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a quart of boiling milk. Mix a cup of cold water with it; bake in a buttered dish 50 minutes.
Kidney Pudding.—If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour and milk; roll it, and line a basin with some; put the kidney or steak in, cover with paste, and pinch round the edge. Cover with a cloth and boil a considerable time.
Lemon Dumplings.—Two tablespoonfuls of flour; bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and strained, and the juice of three lemons strained. Make into dumplings, and boil in a cloth one hour.
Lemon Pudding.—Three tablespoons powdered crackers, eight tablespoons sugar, six eggs, one quart milk, butter size of an egg, the juice of one lemon and grated rind. Stir it first when put in oven.
Macaroni Pudding.—Take an equal quantity of ham and chicken, mince fine, half the quantity of macaroni which must be boiled tender in broth, two eggs beaten, one ounce butter, cayenne pepper and salt to taste, all these ingredients to be mixed thoroughly together, put in molds and boil two hours.
Marrow Pudding.—Pour a pint of cream boiling hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4 eggs well; add a glass of brandy, with sugar and nutmeg to taste, and mix all well together. It may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of citron very thin, and stick them all over it when you dish it up.
Another way.—Blanch 1/2 lb. of almonds; put them in cold water all night; next day beat them in a mortar very fine, with orange or rose water. Take the crumbs of a penny loaf, and pour on the whole a pint of boiling cream; while it is cooling, beat the yolks of four eggs, and two whites, 15 minutes; a little sugar and grated nutmeg to your palate. Shred the marrow of the bones, and mix all well together, with a little candied orange cut small; bake, etc.
Meat and Potato Pudding.—Boil some mealy potatoes till ready to crumble to pieces; drain; mash them very smooth. Make them into a thickish batter with an egg or two, and milk, placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top. Butter the dish to prevent sticking or burning. Bake of a fine brown color.
Nesselrode Pudding.—Prepare a custard of one pint of cream, half a pint of milk, the yolks of six eggs, half a stick of vanilla, one ounce of sweet almonds, pounded, and half a pound of sugar; put them in a stewpan over a slow fire, and stir until the proper consistence, being careful not to let it boil; when cold, add a wine-glass of brandy; partially freeze, and add two ounces ofraisinsand half a pound of preserved fruits, cut small. Mix well, and mold. (Basket shape generally used.)
Potato Pudding.—Take 1/2 lb. of boiled potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to a froth; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats and almonds, and another egg.
Prince of Wales Pudding.—Chop four ounces of apples, the same quantity of bread crumbs, suet, and currants, well washed and picked; two ounces of candied lemon, orange, and citron, chopped fine; five ounces pounded loaf sugar; half a nutmeg, grated. Mix alltogether with four eggs. Butter well and flour a tin, put in the mixture, and place a buttered paper on the top, and a cloth over the paper. If you steam it the paper is sufficient. It will take two hours boiling. When you dish it, stick cut blanched almonds on it, and serve with wine sauce.
Pudding.—One cup sugar, half cup milk, one egg, two tablespoons melted butter, two cups flour, two teaspoons baking powder, a little nutmeg, bake in a dish and when sent to the table, put raspberry jam under same with wine sauce.
Baked Pudding.—Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Prepare, and cook the same as Blanc-Mange. After it is cool, stir up with itthoroughlytwo or three eggs well beaten, and bake half an hour. It is very good.
Boiled Pudding.—Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Dissolve the corn in some of the milk, and mix with it two or three eggs, well beaten, and a little salt. Heat the remainder of the milk to near boiling, add the above preparation, and boil four minutes, stirring it briskly. To be eaten warm with a sauce. It is delicious.
Queen Pudding.—One pint of bread crumbs, one quart milk, one cup sugar, yolks four eggs, a little butter, bake half an hour, then put over the top a layer of fruit, then white of eggs beaten to a froth with sugar; to be eaten cold with cream.
Plain Rice Pudding.—Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat it with butter and sugar, or milk. Put lemon peel if you please.
It is very good without spice, and eaten with salt and butter.
ANOTHER.—Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.
Rich Rice Pudding—Boil 1/2 lb. of rice in water, with a bit of salt, till quite tender; drain it dry; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter melted in the latter; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, 3/4 lb. of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peel. When well mixed, put a paste round the edge, and fill the dish. Slices of candied orange, lemon, and citron, if approved. Bake in a moderate oven.
Rice Pudding with Fruit—Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants); put one egg into the rice to bind it; boil it well, and serve with sugar.
Roman Pudding—Oil a plain tin mold, sprinkle it with vermicelli, line it with a thin paste; have some boiled macaroni ready cut in pieces an inch long; weigh it, and take the same weight of Parmesan cheese, grated; boil a rabbit, cut off all the white meat in slices, as thin as paper, season with pepper, salt, and shalot; add cream sufficient to moisten the whole, put it into the mold, and cover it with paste; bake in a moderate oven for an hour, turn the pudding out of the mold, and serve it with a rich brown gravy.
Sago Pudding—Boil 4 ozs. of sago in water a few minutes; strain, and add milk, and boil till tender. Boil lemon peel and cinnamon in a little milk, and strain it to the sago. Put the whole into a basin; break 8 eggs; mix it well together, and sweeten with moist sugar; add a glass of brandy, and some nutmeg; put puff paste round the rim of the dish, and butter the bottom. Bake three quarters of an hour.
Spanish Pudding—To one pint of water, put two ounces of butter, and a little salt, when it boils add as much flour as will make it the consistency of hasty pudding. Keep it well stirred, after it is taken off the fire and has stood till quite cold, beat it up with three eggs, add a little grated lemon peel and nutmeg, drop the butter with a spoon into the frying pan with boiling lard, fry quickly, put sugar over them when sent to the table.
Suet Dumplings—Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and as little milk as will make it. Make it into two small balls. Boil 20 minutes. The fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet.
Suet Pudding—Take six spoonfuls of flour, 1 lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of milk very thick, and with the seasoning, mix in the rest of the milk with the suet. Boil two hours.
Tapioca Pudding.—Put 1/4 lb. of tapioca into a sauce pan of cold water; when it boils, strain it to a pint of new milk; boil till it soaks up all the milk, and put it out to cool. Beat the yolks of four eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg, and 2 ounces of butter. Mix all together; put a puff paste round the dish, and send it to the oven. It is very good boiled with melted butter, wine and sugar.
Vermicelli Pudding.—Boil 4 ounces of vermicelli in a pint of new milk till soft, with a stick or two of cinnamon. Then put in half a pint of thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4 eggs. Bake without paste in an earthen dish.
Another.—Simmer 2 ounces of vermicelli in a cupful of milk till tender; flavor it with a stick or two of cinnamon or other spice. Beat up three eggs, 1 ounce of sugar, half a pint of milk and a glass of wine. Add to the vermicelli. Bake in a slow oven.
How to Pickle Beet Roots.—Beet roots are a very pretty garnish for made dishes, and are thus pickled. Boil the roots till they are tender, then take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them into a jar. Take as much vinegar as you think will cover them, and boil it with a a little mace, a race of ginger sliced, and a few slices of horseradish. Pour it hot upon your roots and tie them down.
Chow-Chow.—Two quarts of small white onions, two quarts of gherkins, two quarts of string beans, two small cauliflowers, half a dozen ripe, red peppers, one-half pound mustard seed, one-half pound whole pepper, one pound ground mustard, and, as there is nothing so adulterated as ground mustard, it's better to get it at the druggist's; twenty or thirty bay leaves (not bog leaves, as some one of the ladies facetiously remarked), and two quarts of good cider, or wine vinegar. Peel the onions, halve the cucumbers, string the beans, and cut in pieces the cauliflower. Put all in a wooden tray, and sprinkle well with salt. In the morning wash and drain thoroughly, and put all into the cold vinegar, except the red peppers. Let boil twentyminutes slowly, frequently turning over. Have wax melted in a deepish dish, and, as you fill and cork, dip into the wax. The peppers you can put in to show to the best advantage. If you have over six jars full, it's good to put the rest in a jar and eat from it for every dinner. Some add a little turmeric for the yellow color.
Corn, Green, Pickling.—When the corn is a little past the tenderest roasting ear state, pull it, take off one thickness of the husk, tie the rest of the husk down at the silk end loosely, place the ears in a clean cask compactly together, and put on a brine to cover them of about two-thirds the strength of meat pickle. When ready to use in winter, soak in cold water over night, and if this does not appear sufficient, change the water and freshen still more. Corn, prepared in this way, is excellent, very much resembling fresh corn from the stalk.
Indian Pickle.—One gallon of the best vinegar, quarter of a pound of bruised ginger, quarter of a pound of shalots, quarter of a pound of flour of mustard, quarter of a pound of salt, two ounces of mustard seed, two ounces of turmeric, one ounce of black pepper, ground fine, one ounce of cayenne. Mix all together, and put in cauliflower sprigs, radish pods, French beans, white cabbage, cucumber, onions, or any other vegetable; stir it well two or three days after any fresh vegetable is added, and wipe the vegetable with a dry cloth. The vinegar should not be boiled.
How to Pickle Mushrooms.—Buttons must be rubbed with a bit of flannel and salt; and from the larger take out theredinside, for when they are black they will not do, being too old. Throw a little salt over, and put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar. They will keep two years, and are delicious.
Pickle Sauce.—Slice green tomatoes, onions, cabbage, cucumbers, and green peppers. Let all stand covered with salt over night. Wash, drain and chop fine. Be careful to keep as dry as possible. To two quarts of the hash, add four tablespoons of American mustard seed and two of English; two tablespoonfuls ground allspice, one of ground cloves, two teaspoonfuls of ground black pepper, one teaspoonful of celery seed. Cover with sharp vinegar, and boil slowly an hour. Put away in stone jar, and eat when wanted.
Pickled Eggs.—At the season of the year when eggs are plentiful, boil some four or six dozen in a capacious saucepan, until they become quite hard. Then, after carefully removing the shells, lay them in large-mouthed jars, and pour over them scalding vinegar, well seasoned with whole pepper, allspice, a few races of ginger, and a few cloves or garlic. When cold, bung down closely, and in a month they are fit for use. Where eggs are plentiful, the above pickle is by no means expensive, and is a relishing accompaniment to cold meat.
How to Pickle Red Cabbage.—Slice it into a colander, and sprinkle each layer with salt; let it drain two days, then put it into a jar, with boiling vinegar enough to cover it, and put in a few slices of beet-root. Observe to choose the purple red-cabbage. Those who like the flavor of spice will boil some pepper-corns, mustard-seed, or other spice,whole, with the vinegar. Califlower in branches, and thrown in after being salted, will color a beautiful red.
ANOTHER.—Choose a sound large cabbage; shred it finely, and sprinkle it with salt, and let it stand in a dish a day and night. Then boil vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the cabbage into jars, and pour the liquor upon it when cold.
Spiced Tomatoes.—Eight pounds tomatoes, four pounds of sugar, one quart vinegar, one tablespoon each of cloves, cinnamon and allspice, make a syrup of the sugar and vinegar. Tie the spice in a bag and put, in syrup, take the skins off the tomatoes, and put them in the syrup, when scalded through skim them out and cook away one-half, leave the spices in, then put in your tomatoes again and boil until the syrup is thick.
Tomato Lilly.—Prepare one peck of green tomatoes by slicing and laying them in a jar over night, with a little salt, than chop them and cook in water until you think them sufficiently tender then take them up in a colander and drain nicely, then take two large cabbages, chop and cook same as tomatoes, then chop six green peppers and add one quart vinegar, put all in kettle together and boil a short time; add fresh vinegar and spice with one ounce each cinnamon and cloves, one pound sugar and half pint molasses. Onions can be used instead of cabbage if preferred.
How to Pickle Walnuts.—When a pin will go into them, put a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. Let them soak six days; then change the brine, let them stand six more; then drain, and pour over them in a jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed and horseradish; all boiled together, but cold. To every hundred of walnuts put six spoonfuls of mustard-seed, and two or three heads of garlic or shalot, but the latter is least strong. In this way they will be good for several years, if closely covered. They will not be fit to eat under six months. This pickle makes good ketchup.
A Good Ketchup.—Boil one bushel of tomatoes until soft enough to rub through a sieve. Then add to the liquid a half gallon of vinegar, 1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces good cayenne pepper, five heads of garlic, skinned and separated, 1 pound of sugar. Boil slowly until reduced to one-half. It takes about one day. Set away for a week, boil over once, and, if too thick, thin with vinegar; bottle and seal as for chow-chow.
How to Keep Ketchup Twenty Years.—Take a gallon of strong stale beer, 1 lb. of anchovies, washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz. of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large mushroom flaps, rubbed to pieces; cover all close, and simmer till it is half wasted, strain, cool, then bottle. A spoonful of this ketchup is sufficient for a pint of melted butter.
Mushroom Ketchup.—Sprinkle mushroom flaps, gathered in September, with common salt, stir them occasionally for two or three days; then lightly squeeze out the juice, and add to each gallon bruised cloves and mustard seed, of each, half an ounce; bruised allspice, black pepper, and ginger, of each, one ounce; gently heat to the boiling point in a covered vessel, macerate for fourteen days, and strain; should it exhibit any indication of change in a few weeks, bring it again to the boiling point, with a little more spice.
Oyster Ketchup:—Beard the oysters; boil them up in their liquor; strain, and pound them in a mortar; boil the beards in spring water, and strain it to the first oyster liquor; boil the pounded oysters in the mixed liquors, with beaten mace and pepper. Some add a very little mushroom ketchup, vinegar, or lemon-juice; but the less the natural flavor is overpowered the better; only spice is necessary for its preservation. This oyster ketchup willkeep perfectly good longer than oysters are ever out of season.
Tomato Ketchup.—Put them over the fire crushing each one as you drop it into the pot; let them boil five minutes; take them off, strain through a colander, and then through a sieve, get them over the fire again as soon as possible, and boil down two-thirds, when boiled down add to every gallon of this liquid one ounce of cayenne pepper, one ounce of black pepper, one pint vinegar, four ounces each of cinnamon and mace, two spoonfuls salt.
Very Fine Walnut Ketchup.—Boil a gallon of the expressed juice of green tender walnuts, and skim it well; then put in 2 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic. Let all simmer till the shalots sink; then put the liquor into a pan till cold; bottle and divide the spice to each. Cork closely, and tie a bladder over. It will keep twenty years, but is not good the first. Be very careful to express the juice at home; for it is rarely unadulterated, if bought.
How to Roast Chickens.—Pluck carefully, draw and truss them, and put them to a good fire; singe, dust, and baste them with butter. Cover the breast with a sheet of buttered paper; remove it ten minutes before it is enough; that it may brown. A chicken will take 15 to 20 minutes. Serve with butter and parsley.
How to Boil Chickens.—Fasten the wings and legs to the body by threads tied round. Steep them in skim milk two hours. Then put them in cold water, and boil over a slow fire. Skim clean. Serve with white sauce or melted butter sauce, or parsley and butter.—Or melt 1 oz. of butter in a cupful of milk; add to it the yolk of an egg beat up with a little flour and cream; heat over the fire, stirring well.
Geese (a la mode).—Skin and bone the goose; boil and peel a dried tongue, also a fowl; season with pepper, salt and mace, and then roll it round the tongue; season the goose in the same way, and lay the fowl and tongue on the goose, with slices of ham between them. Beef marrow rolled between the fowl and the goose, will greatly enrich it. Put it all together in a pan, with two quarts of beef gravy, the bones of the goose and fowl, sweet herbs and onion; cover close, and stew an hour slowly; take up the goose; skim off the fat, strain, and put in a glassful of good port wine, two tablespoonfuls of ketchup, a veal sweetbread cut small, some mushrooms, a piece of butter rolled in flour, pepper and salt; stew the goose half an hour longer; take up and pour the ragout over it. Garnish with lemon.
How to Roast Pigeons.—Take a little pepper and salt, a piece of butter, and parsley cut small; mix and put the mixture into the bellies of the pigeons, tying the necks tight; take another string; fasten one end of it to their legs and rumps, and the other to a hanging spit, basting them with butter; when done, lay them in a dish, and they will swim with gravy.
How to Boil Pigeons.—Wash clean; chop some parsley small; mix it with crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons, and boil 15 minutes in some mutton broth or gravy. Boil some rice soft in milk; when it begins to thicken, beat the yolks of two or three eggs, with two or three spoonfuls of cream, and a little nutmeg; mix well with a bit of butter rolled in flour.
How to Broil Pigeons.—After cleaning, split the backs, pepper and salt them, and broil them very nicely; pour over them either stewed or pickled mushrooms, in melted butter, and serve as hot as possible.
Scalloped Cold Chickens..—Mince the meat very small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes, put it into the scallop shells, and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire. Veal and ham eat well done the same way, and lightly covered with crumbs of bread, or they may be put on in little heaps.
How to Roast Turkey.—The sinews of the legs should be drawn whichever way it is dressed. The head should be twisted under the wing; and in drawing it, take care not to tear the liver, nor let the gall touch it.
Put a stuffing of sausage-meat; or, if sausages are to be served in a dish a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs, and a beaten egg to the stuffing of sausage-meat.
Anchovy Sauce.—Chop one or two anchovies, without washing, put to them some flour and butter, and a little water; stir it over the fire till it boils once or twice. If the anchovies are good, they will dissolve.
Essence Of Anchovies.—Take two dozen of anchovies, chop them, and without the bone, but with some of their liquor strained, add to them sixteen large spoonfuls of water; boil gently till dissolved, which will be in a few minutes—when cold, strain and bottle it.
Apple Sauce.—Pare, core, and quarter half a dozen good sized apples, and throw them into cold water to preserve their whiteness. Boil them in a saucepan till they are soft enough to mash—it is impossible to specify any particular time, as some apples cook much more speedily than others. When done, bruise them to a pulp, put in a piece of butter as large as a nutmeg, and sweeten them to taste. Put into saucepan only sufficient water to prevent them burning. Some persons put the apples in a stone jar placed in boiling water; there is then no danger of their catching.
Apple Sauce for Goose or Roast Pork.—Pare, core, and slice some apples, and put them in a strong jar, into a pan of water. When sufficiently boiled, bruise to a pulp, adding a little butter, and a little brown sugar.
A Substitute for Cream.—Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually to prevent its curdling; it is difficult from the taste, to distinguish it from rich cream.
Bechamel Sauce.—Put a few slices of ham into a stew-pan, a few mushrooms, two or three shalots, two cloves, also a bay leaf and a bit of butter. Let them stand a few hours. Add a little water, flour and milk or cream; simmer forty minutes. Scalded parsley, very fine may be added.
Bread Sauce.—Break three-quarters of a pound of stale bread into small pieces, carefully excluding anycrusty and outside bits, having previously simmered till quite tender, an onion, well peeled and quartered in a pint of milk. Put the crumbs into a very clean saucepan, and, if you like the flavor, a small teaspoonful of sliced onion, chopped, or rather minced, as finely as possible. Pour over the milk, taking away the onion simmered in it, cover it up, and let it stand for an hour to soak. Then, with a fork, beat it quite smooth, and seasoned with a very little powdered mace, cayenne and salt to taste, adding one ounce of butter; give the whole a boil, stirring all the time, and it is ready to serve. A small quantity of cream added at the last moment, makes the sauce richer and smoother. Common white pepper may take the place of cayenne, a few peppercorns may be simmered in the milk, but they should be extracted before sending to table.
Bread Sauce.—Grate some old bread into a basin; pour boiling new milk over it; add an onion with five cloves stuck in it, with pepper and salt to taste. Cover it and simmer in a slow oven. When enough, take out the onion and cloves; beat it well, and add a little melted butter. The addition of cream very much improves this sauce.
Caper Sauce.—Melt some butter, chop the capers fine, boil them with the butter. An ounce of capers will be sufficient for a moderate size sauce-boat. Add, if you like, a little chopped parsley, and a little vinegar. More vinegar, a little cayenne, and essence of anchovy, make it suitable for fish.
As a substitute for capers, some use chopped pickled gherkins.
Essence Of Celery.—Soak the seeds in spirits of wine or brandy; or infuse the root in the same for 24 hours, then take out, squeezing out all the liquor, and infuse more root in the same liquor to make it stronger. A few drops willflavorbroth, soup, etc.
Celery Sauce.—Wash well the inside leaves of three heads of celery; cut them into slices quarter inch thick, boil for six minutes, and drain; take a tablespoonful of flour, two ounces of butter, and a teacupful of cream; beat well, and when warm, put in the celery and stir well over the fire about twelve minutes. The sauce is verygoodfor boiled fowl, etc.
Cocoa Sauce.—Scrape a portion of the kernel of a Cocoa nut, adding the juice of three lemons, a teaspoonful of the tincture of cayenne pepper, a teaspoonful of shallot vinegar, and half a cupful of water. Gently simmer for a few hours.
Egg Sauce.—Boil two eggs hard, half chop the whites, put in the yolks, chop them together, but not very fine, put them with 1/4 lb. of good melted butter.
Egg Sauce.—Four eggs boiled twelve minutes, then lay them in fresh water, cold, pull off the shells, chop whites and yolks separately, mix them lightly, half pint melted butter, made in proportion of quarter pound of butter, to a large tablespoon flour, four of milk and hot water, add powdered mace or nutmeg, to be eaten with pork, boiled, or poultry, use chicken gravy or the water the chicken were boiled in.
Horseradish Sauce.—Perhaps a good receipt for horseradish sauce, which is so excellent with both hot and cold beef, but which we do not always see served up with either. Two tablespoonfuls of mustard, the same of vinegar, three tablespoonfuls of cream or milk and one of pounded white sugar, well beaten up together with a small quantity of grated horseradish. This is, of course, to be served up cold.
Mint Sauce.—Pick, mash and chop fine green spearmint, to two tablespoons of the minced leaves, put eight of vinegar, adding a little sugar. Serve cold.
Mint Sauce.—Wash fresh gathered mint; pick the leaves from the stalks; mince them very fine, and put them into a sauce-boat with a teaspoonful of sugar and four tablespoonfuls of vinegar. It may also be made with dried mint or with mint vinegar.
Onion Sauce.—Peel the onions, and boil them tender; squeeze the water from them, then chop them, and add to them butter that has been melted, rich and smooth, as will be hereafter directed, but with a little good milk instead of water; boil it up once, and serve it for boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton. A turnip boiled with the onions makes them milder.
Quin's Fish Sauce.—Half a pint of mushroom pickle, the same of walnut, six long anchovies pounded, six cloves of garlic, three of them pounded; half a spoonful of cayenne pepper; put them into a bottle, and shake well before using. It is also good with beefsteaks.
Sauce for Cold Partridges, Moor-Game, Etc.—Pound four anchovies and two cloves of garlic in a mortar; add oil and vinegar to the taste. Mince the meat, and put the sauce to it as wanted.
Sauce for Ducks.—Serve a rich gravy in the dish; cut the breast into slices, but don't take them off; cut a lemon, and put pepper and salt on it, then squeeze it on the breast, and pour a spoonful of gravy over before you help.
Sauce for Fowl of any Sort.—Boil some veal gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter as much of port wine as of gravy; pour it into the dish or a boat.
Sauce for Hot or Cold Roast Beef.—Grate, or scrape very fine, some horseradish, a little made mustard, some pounded white sugar and four large spoonfuls of vinegar. Serve in a saucer.
Sauce for Salmon.—Boil a bunch of fennel and parsley chop them small, and put into it some good melted butter. Gravy sauce should be served with it; put a little brown gravy into a saucepan, with one anchovy, a teaspoonful of lemon pickle, a tablespoonful of walnut pickle, two spoonfuls of water in which the fish was boiled, a stick of horseradish, a little browning, and salt; boil them four minutes; thicken with flour and a good lump of butter, and strain through a hair sieve.
Sauce for Savoury Pies.—Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour; add a little port wine, and open the pie, and put it in. It will serve for lamb, mutton, veal or beef pies.
Sauce for a Turkey.—Open some oysters into a basin, and wash them in their own liquor, and as soon as settled pour into a saucepan; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter; boil it three or four minutes; add a spoonful of thick cream, and then the oysters; shake them over the fire till they are hot, but do not let them boil.
Sauce for Wild Fowl.—Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed as tame, but may be done so if liked.
French Tomato Sauce.—Cut ten or a dozen tomatoes into quarters, and put them into a saucepan, with four onions, sliced, a little parsley, thyme, a clove, and a quarter of a pound of butter; then set the saucepan on the fire,stirring occasionally for three-quarters of an hour; strain the sauce through a horse-hair sieve, and serve with the directed articles.
Tomato Sauce.—Take 12 tomatoes, very red and ripe; take off the stalks, take out the seeds, and press out the water. Put the expressed tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it upon a moderate fire, stir it into a pulp; put into it a good cullis, or the top of broth, which will be better. Rub it through a search, and put it into a stewpan with two spoonfuls of cullis; put in a little salt and cayenne.
ANOTHER.—Proceed as above with the seeds and water. Put them into a stewpan, with salt and cayenne, and three tablespoonfuls of beef gravy. Set them on a slow stove for an hour, or till properly melted. Strain, and add a little good stock; and simmer a few minutes.
White Sauce.—One pound of knuckle of veal, or any veal trimmings, or cold white meat, from which all brown skin has been removed; if meat has been cooked, more will be required. It is best to have a little butcher's meat fresh, even if you have plenty of cold meat in the larder; any chicken bones greatly improve the stock. This should simmer for five hours, together with a little salt, a dozen white peppercorns, one or two small onions stuck with cloves, according to taste, a slice or two of lean ham, and a little shred of celery and a carrot (if in season) in a quart of water. Strain it, and skim off all the fat; then mix one dessert-spoonful of flour in a half pint of cream; or, for economy's sake, half milk and half cream, or even all good new milk; add this to the stock, and if not salt enough, cautiously add more seasoning. Boil all together very gently for ten minutes, stirring all the time, as the sauce easily burns and very quickly spoils. This stock, made in large quantities, makes white soup; for this an old fowl, stewed down, is excellent, and the liquor in which a young turkey has been boiled is as good a foundation as can be desired.
Economical White Sauce.—Cut up fine one carrot, two small onions, and put them into a stewpan with two ounces of butter, and simmer till the butter is nearly absorbed. Then mix a small teacupful of flour in a pint of new milk, boil the whole quietly till it thickens, strain it, season with salt and white pepper or cayenne, and it is ready to serve. Or mix well two ounces of flour with one ounce of butter; with a little nutmeg, pepper and salt; add a pint of milk, and throw in a strip of lemon peel; stir well over the fire till quite thick, and strain.
Wine Sauce.—One and 1/2 cups sugar, three quarters cup of wine, a large spoonful flour, and a large piece of butter.
Artichoke Soup.—Take Jerusalem artichokes according to the quantity of soup required to be made, cut them in slices, with a quarter of a pound of butter, two or three onions and turnips, sliced into a stewpan, and stew over a very slow fire till done enough, and thin it with good veal stock. Just before you serve, at the last boil, add a quarter of a pint of good cream. This is an excellent soup. Season to taste with a little salt and cayenne. As it is necessary to vary soups, we shall give you a few to choose from according to season and taste. All brown soups must be clear and thin, with the exception of mock turtle, which must be thickened with flour first browned with butter in a stewpan. If the flour is added without previous browning, it preserves a raw taste that by no means improves the flavor.
Asparagus Soup.—Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving; add one pint of milk; thicken with a little flour, and season. The soup should boil about three hours before adding the last half of the asparagus.
Beef Broth.—Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts, and clear from the fat when cold. Add one onion, if approved.
Soup and broth made of different meats are more supporting, as well as better flavored.
To remove the fat, take it off, when cold, as clean as possible; and if there be still any remaining, lay a bit of clean blotting or cap paper on the broth when in the basin, and it will take up every particle.
Beef Soup.—Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; put in the bones and cover with water; cover the kettle closely; let it cook slowly until the meat drops from the bones; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possible a carrot, an onion, and a very small turnip sliced thin. Just before taking up, put in half a tablespoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small tablespoonful of celery seed. With the vegetables this must cook slowly in the soup an hour; then strain again for the table. If you use vermicelli or pearl barley, soak in water.
Dr. Liebig's Beef Tea.—When one pound of lean beef, free from fat, and separated from the bones, in a finely-chopped state in which it is used for mince-meat, or beef-sausages, is uniformly mixed with its own weight of cold water, slowly heated till boiling, and the liquid, after boiling briskly for a minute or two, is strained through the towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. When mixed with salt and the other additions by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions, or burnt bread, it forms the very best soup which can, in any way, be prepared from one pound of flesh.
Brown Gravy Soup.—Shred a small plate of onions, put some dripping into a frying-pan and fry the onions till they are of a dark brown; then, having about three pounds of beef cut up in dice, without fat or bone, brown that in a frying-pan. Now get a sauce-pan to contain about a gallon, and put in the onions and meat, with a carrot and a turnip cut small, and a little celery, if you have it; if not, add two seeds of celery; put three quarts, or three and a half quarts of water to this, and stir all together with a little pepper and salt; simmer very slowly, and skim off what rises; in three or four hours the soup will be clear. When served, add a little vermicelli, which should have previously been boiled in water; the liquid should be carefully poured off through a sieve. A large quantity may be made in the same proportions. Of course, the meat and onions must be stirred whilst frying, and constantly turned; they should be of a fine brown, not black, and celery-seed will give a flavor, it is so strong.
Carrot Soup.—Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has beenboiled, two large onions, a turnip, pepper and salt into a sauce-pan, and stew for three hours. Have ready six large carrots, scraped and cut thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth, then boil the pulp with the soup, which is to be as thick as pea-soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne. Pulp only the red part of the carrot, and not the yellow.
Clam Soup.—Cut salt pork in very small squares and fry light brown; add one large or two small onions cut very fine, and cook about ten minutes; add two quarts water and one quart of raw potatoes, sliced; let it boil; then add one quart of clams. Mix one tablespoonful of flour with water, put it with one pint of milk, and pour into the soup, and let it boil about five minutes. Butter, pepper, salt. Worcestershire sauce to taste.
Croutons.—These are simply pieces of bread fried brown and crisp, to be used in soups.
Game Soups.—Cut in pieces a partridge, pheasant, or rabbit; add slices of veal, ham, onions, carrots, etc. Add a little water, heat a little on slow fire, as gravy is done; then add some good broth, boil the meat gently till it is done. Strain, and stew in the liquor what herbs you please.
Game Soup.—In the season for game, it is easy to have good game soup at very little expense, and very nice. Take the meat from off the bones of any cold game left, pound it in a mortar and break up the bones, and pour on them a quart of any good broth, and boil for an hour and a half. Boil and mash six turnips, and mix with the pounded meat, and then pass them through a sieve. Strain the broth, and stir in the mixture of meat and turnips which has been strained through the sieve; keep the soup-pot near the fire, but do not let it boil. When ready to dish the soup for table, beat the yolks of five eggs very lightly, and mix with them half a pint of good cream. Set the soup on to boil, and, as it boils, stir in the beaten eggs and cream, but be careful that it does not boil after they are stirred in, as the egg will curdle. Serve hot.
Julienne Soup.—Put a piece of butter the size of an egg into the soup-kettle; stir until melted. Cut three young onions small; fry them a nice brown; add three quarts of good clear beef-stock, a little mace, pepper and salt; let it boil an hour; add three young carrots and three turnips cut small, a stalk of celery cut fine, a pint of French beans, a pint of green peas; let this boil two hours; if not a bright, clear color, add a spoonful of soy. This is a nice summer soup.
Lobster Soup.—One large lobster or two small ones; pick all the meat from the shell and chop fine; scald one quart of milk and one pint of water, then add the lobster, one pound of butter, a teaspoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot.
Mock Turtle Soup.—One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water, and cook five or six hours. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large groce.
Oyster Soup.—Take one quart of water, one teacup of butter, one pint of milk, two teaspoons of salt, four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire.
Oyster Soup.—Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs; season with pepper and salt to taste. When all come to boil, add one quart of good fresh oysters; stir well, so as to keep from scorching; then add a piece of good sweet butter about the size of an egg; let it boil up once, then remove from the fire immediately; dish up and send to table.
Ox Tail Soup.—Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper; add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrow-root to add to it with the meat cut from the bones, and let all boil for a quarter of an hour.
Scotch Broth.—Take one-half teacup barley, four quarts cold water; bring this to the boil and skim; now put in a neck of mutton and boil again for half an hour, skim well the sides of the pot also; have ready two carrots, one large onion, a small head of cabbage, one bunch parsley, one sprig of celery top; chop all these fine, add your chopped vegetables, pepper and salt to taste. This soup takes two hours to cook.
Soup and Bouille.—Stew a brisket of beef with some turnips, celery, leeks and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves. Simmer for an hour. Add more beef gravy, and boil gently for half an hour.
Royal Soup.—Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds and a roll.
Various Soups.—Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef steaks, pork steaks, mutton chops, etc. should be preferred, as containing more of the nutritious principle. When nearly done frying, add a little water, which will produce a gravy to be added to the barley broth; a little wheat flour should be dredged in also; a quantity of onions, cut small, should also be fried with the fat, which gives the soup a fine flavor, assisted by seasoning, etc.
Soups may be made from broiled meats. While the fat beef steak is doing before the fire, or mutton chop, etc., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, etc., are put.
Grand Consomme Soup.—Put into a pot two knuckles of veal, a piece of a leg of beef, a fowl, or an old cock, a rabbit, or two old partridges; add a ladleful of soup, and stir it well; when it comes to a jelly, put in a sufficient quantity of stock, and see that it is clear; let it boil, skimming and refreshing it with water; season it as the above; you may add, if you like, a clove of garlic; let it then boil slowly or simmer four or five hours; put it through a towel, and use it for mixing in sauces or clear soups.
Julienne Soup.—Take some carrots and turnips, and turn them riband-like; a few heads of celery, some leeks and onions, and cut them in lozenges, boil them till they are cooked, then put them into clear gravy soup. Brown thickening.—N.B. You may, in summer time, add green peas, asparagus tops, French beans, some lettuce or sorrel.