The Project Gutenberg eBook ofClayton's Quaker Cook-BookThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: Clayton's Quaker Cook-BookAuthor: H. J. ClaytonRelease date: February 10, 2012 [eBook #38823]Most recently updated: January 8, 2021Language: EnglishCredits: Produced by Jason Isbell, Julia Miller and the OnlineDistributed Proofreading Team at https://www.pgdp.net (Thisfile was produced from images generously made availableby The Internet Archive/American Libraries.)*** START OF THE PROJECT GUTENBERG EBOOK CLAYTON'S QUAKER COOK-BOOK ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: Clayton's Quaker Cook-BookAuthor: H. J. ClaytonRelease date: February 10, 2012 [eBook #38823]Most recently updated: January 8, 2021Language: EnglishCredits: Produced by Jason Isbell, Julia Miller and the OnlineDistributed Proofreading Team at https://www.pgdp.net (Thisfile was produced from images generously made availableby The Internet Archive/American Libraries.)
Title: Clayton's Quaker Cook-Book
Author: H. J. Clayton
Author: H. J. Clayton
Release date: February 10, 2012 [eBook #38823]Most recently updated: January 8, 2021
Language: English
Credits: Produced by Jason Isbell, Julia Miller and the OnlineDistributed Proofreading Team at https://www.pgdp.net (Thisfile was produced from images generously made availableby The Internet Archive/American Libraries.)
*** START OF THE PROJECT GUTENBERG EBOOK CLAYTON'S QUAKER COOK-BOOK ***
Back of Clayton's Quaker Cook-BookCover of Clayton's Quaker Cook-Book
H. J. Clayton
BEING A PRACTICAL TREATISE ON THE CULINARY ART ADAPTED TO THE TASTES AND WANTS OF ALL CLASSES.
With plain and easily understood directions for the preparation of every variety of food in the most attractive forms. Comprising the result of a life-long experience in catering to a host of highly cultivated tastes.
With plain and easily understood directions for the preparation of every variety of food in the most attractive forms. Comprising the result of a life-long experience in catering to a host of highly cultivated tastes.
—BY—
H. J. Clayton
San Francisco:WOMEN'S CO-OPERATIVE PRINTING OFFICE.1883.
Copyrighted according to Act of Congress, A. D. 1883, byH. J. Clayton.
One of the sacred writers of the olden time is reported to have said: "Of the making of many books, there is no end." This remark will, to a great extent, apply to the number of works published upon the all important subject of Cookery. The oft-repeated saying, attributed to old sailors, that the Lord sends victuals, and the opposite party, the cooks, is familiar to all.
Notwithstanding the great number and variety of so-called cookbooks extant, the author of this treatise on the culinary art, thoroughly impressed with the belief that there is ample room for one more of a thoroughly practical and every day life, common sense character—in every way adapted to the wants of the community at large, and looking especially to the preparation of healthful, palatable, appetizing and nourishing food, both plain and elaborately compounded—and in the preparation of which the very best, and, at the same time, the most economical material is made use of, has ventured to present this new candidate for the public approval. The preparation of this work embodies the result of more than thirty years personal and practical experience. The author taking nothing for granted, has thoroughly tested the value and entire correctness of every direction he has given in these pages. While carefully catering to the varied tastes of the mass, everything of an unhealthful, deleterious, or even doubtful character, has been carefully excluded; and all directions are given in the plainest style, so as to be readily understood, and fully comprehended by all classes of citizens.
The writer having been born and brought up on a farm, and being in his younger days of a delicate constitution, instead of joining in the rugged work of the field, remained at home to aid and assist his mother in the culinary labors of the household. It was in this home-school—in its way one of the best in the world, that he acquired not only a practical knowledge of what he desires to fully impart to others, but a taste for the preparation, in its most attractive forms, of every variety of palatable and health-giving food. It was his early training in this homely school that induced him to make this highly important matter an all-absorbing theme and the subject of his entire life study. His governing rule in this department has ever been the injunction laid down by the chief of the Apostles: "Try all things; prove all things; and hold fast that which is good."
Cooking is defined to be the art of dressing, compounding and preparing food by the aid of heat. Ancient writers upon the subject are of opinion that the practice of this art followed immediately after the discovery of fire, and that it was at first an imitation of the natural processes of mastication and digestion. In proof of the antiquity of this art, mention is made of it in many places in sacred writ. Among these is notably the memoirs of the Children of Israel while journeying in the wilderness, and their hankering after the "flesh-pots of Egypt."
Among the most enlightened people of ancient times,—cooking, if not regarded as one of the fine arts, certainly stood in the foremost rank among the useful. It was a highly honored vocation, and many of the most eminent and illustrious characters of Greece and Rome did not disdain to practice it. Among the distinguished amateurs of the art, in these modern times, may be mentioned Alexander Dumas, who plumed himself more upon his ability to cook famous dishes than upon his world-wide celebrity as the author of the most popular novels of his day.
In the state in which man finds most of the substances used for food they are difficult of digestion. By the application of heat some of these are rendered more palatable and more easily digested, and, consequently, that assimilation so necessary to the sustenance of life, and the repair of the constant waste attendant upon the economy of the human system. The application of heat to animal and vegetable substances, for the attainment of this end, constitutes the basis of the science of cookery.
Broiling, which was most probably the mode first resorted to in the early practice of this art, being one of the most common of its various operations, is quite simple and efficacious. It is especially adapted to the wants of invalids, and persons of delicate appetites. Its effect is to coagulate, in the quickest manner, upon the surface the albumen of the meat, effectually sealing up its pores, and thus retaining the rich juices and delicate flavor that would otherwise escape and be lost.
Roastingcomes next in order, and for this two conditions are essentially requisite—a good, brisk fire, and constant basting. As in the case of broiling, care should be taken at the commencement tocoagulate the albumen on the surface as speedily as possible. Next to broiling and stewing, this is the most economical mode of cooking meats of all kinds.
Bakingmeat is in very many respects objectionable—and should never be resorted to when other modes of cooking are available, as it reverses the order of good, wholesome cookery, in beginning with a slow and finishing with a high temperature. Meats cooked in this manner have never the delicate flavor of the roast, nor are they so easily digested.
Boilingis one of the easiest and simplest methods of cooking, but in its practice certain conditions must be carefully observed. The fire must be attended to, so as to properly regulate the heat. The utensils used for this purpose, which should be large enough to contain sufficient water to completely cover the meat, should be scrupulously clean, and provided with a close-fitting cover. All scum should be removed as fast as it rises, which will be facilitated by frequent additions of small quantities of cold water. Difference of opinion exists among cooks as to the propriety of putting meats in cold water, and gradually raising to the boiling point, or plunging into water already boiling. My own experience, unless in the preparation of soups, is decidedly in favor of the latter. Baron Liebig, the highest authority in such matters, decidedly favors this process. As in the case of roasting, the application of boiling water coagulates the albumen, thus retaining the juices of the meat that would be dissolved in the liquid.
Stewingis generally resorted to in the preparation of made dishes, and almost every variety of meats are adapted to this method. The better the quality of the meats, as a matter of course, the better the dish prepared in this way; but, by careful stewing, the coarser and rougher quality of meats can be rendered soft, tender and digestible, a desirable object not generally attained in other modes. Add pieces of meat, trimmings, scraps and bones, the latter containing a large amount of palatable and nourishing gelatine, may be thus utilized in the preparation of wholesome and appetizing dishes at a comparatively trifling cost.
As a matter of strict justice to all parties concerned, the author of this work deems it proper to explain his reasons for mentioning in the body of some of the recipes given in this book, the places at which the purest and best articles used are to be purchased. This recommendation is, in every instance, based upon a thorough and complete personal test of every article commended. In these degenerate days of wholesale adulteration of almost every article of food and drink, it is eminently just and proper that the public should be advised where the genuine is to be procured. Without desiring to convert his book into a mere advertising medium, the author deems it not out of place to give the names of those dealers in this city of whom such articles as are essential in the preparation of many of the recipes given in these pages may be procured—of the most reliable quality, and at reasonable rates.
Soups.Stock1General Directions for making Soup2Calf's-Head Soup3Ox-Tail Soup3Okra Soup3Chicken Gumbo4Fresh Oyster Soup4Fish Chowder5Clam Soup5Clam Chowder6Bean Soup6Dry Split-Pea Soup6Tomato Soup7Celery Soup7Pepper-Pot8Egg-Balls for Soup8Nudels8Fish.Boiled Fish9Fried Fish10Broiling Fish10Fried Oysters10Oysters in Batter10Oyster Patties11Stewed Lobsters or Crabs11Roast, Boiled, Baked, Broiled and Fried.Retaining the Juices in Cooking Meats12Roast Pig13To Roast Turkeys and Chickens13Roasting Beef15A good way to Roast a Leg of Mutton15Clayton's Mode of Cooking Canvas-Back Ducks15Clayton's Mode of Cooking California Quail or Young Chickens16To Cook Boned Turkey17To Bone a Turkey18To Cook Ducks or Chickens, Louisiana Style18Breast of Lamb and Chicken, Breaded19Scrapple or Haggis Loaf19Pig's-Feet and Hocks20To Cook a Steak California Style, 1849-5021A Good Way to Cook a Ham21Beefsteak Broiled21Beefsteak with Onions22Corned-Beef and how to Cook it22Spiced Veal22Calves' Liver with Bacon23Calves' or Lambs' Liver Fried23Spiced Beef23Stews, Salads, and Salad-Dressing.Terrapin Stew24Stewed Chicken Cottage Style25Stewed Tripe25Chicken-Salad25Clayton's Celebrated California Salad Dressing26Salad Flavoring27Eggs and Omelettes.Boiling Eggs27Scrambled Eggs27To Fry Eggs28Oyster Omelette28Ham Omelette28Cream Omelette28Spanish Omelette29Omelette for Dessert29Vegetables.Beans, Baked [See Bean Soup]6Baked Tomatoes30Raw Tomatoes30Cucumbers30Boiled Cabbage30To Cook Cauliflower31To Cook Young Green Peas31A Good Way to Cook Beets31Mashed Potatoes and Turnips32Boiled Onions32Stewed Corn32Stewed Corn and Tomatoes32Succotash33Saratoga Fried Potatoes33Salsify or Oyster-Plant34Egg-Plant34To Boil Green Corn35Boiled Rice35Stewed Okra35Bread, Cakes, Pies, Puddings and Pastry.Solid and Liquid Sauce.Quick Bread36Quick Muffins36Brown Bread36Graham Rolls36Mississippi Corn-Bread37Nice Light Biscuit37Clayton's Corn-Bread37Johnny Cake37Sweet Potato Pone38Ginger Bread38Molasses Ginger Bread38Quaker Cake38Pound Cake38Chocolate Cake.—Jelly Cake38Currant Cake39Cream Cup-Cake39Jumbles39Sweet Cake39Sponge Cake40Ginger Snaps40A Nice Cake40Icing for Cake40Chocolate Icing41Lemon Pie41English Plum Pudding42Baked Apple Pudding42Bread Pudding42Baked Corn-Meal Pudding42Corn-Starch Pudding43Delmonico's Pudding43Peach Ice-Cream43Apple Snow44Strawberry Sauce44Farina Pudding44Snow Pudding45Fruit Pudding45Charlotte-a-Russe46Solid Sauce46Liquid Sauce46Currant or Grape Jelly46Calf's Foot Jelly47Ice Cream47Orange Ice48Lemon Jelly48Wine Jelly48Peach Jelly48Roman Punch49Miscellaneous.Butter and Butter-Making49A Word of Advice to Hotel and Restaurant Cooks51Clayton's California Golden Coffee53The very Best Way to Make Chocolate54Old Virginia Egg-Nogg55Clayton's Popular Sandwich Paste55Welsh Rabbit56Delicate Waffles57Force-Meat Balls57Beef Tea57Crab Sandwich58Pork.—The kind to Select, and the best Mode of Curing58Lard, Home-Made59Sausage, New Jersey60Pot-Pie60Curried Crab61To Toast Bread61Cream Toast61Fritters61Hash62Hashed Potato with Eggs62Macaroni, Baked62Drawn Butter63Spiced Currants63Canning Fruits.—Best Mode of63Quinces, Preparing for Canning or Preserving64Clayton's Monmouth Sauce65Mustard.—To Prepare for the Table65Mint Sauce65Eggs ought never be Poached66Sunny-Side Roast66Clayton's Spanish Omelette66Plain Omelette67Clam Fritters67Fried Tripe67Ringed Potatoes67New Potatoes, Boiled67Fried Tomatoes68Squash and Corn.—Spanish Style68Pickles68Nice Picklette69Pickled Tripe69To Cook Grouse or Prairie Chicken69Brains and Sweet-Bread70Stewed Spare-Ribs of Pork70Broiled Oysters71Pumpkin or Squash Custard71Fig Pudding71Fried Apples72Clayton's Oyster Stew72Boiled Celery72Selecting Meats72Rice Pudding.—Rebecca Jackson's73Bread and Butter Pudding73Codfish Cakes73Pickled Grapes74Forced Tomatoes74Broiled Flounders or Smelts74Onions75Singeing Fowls75Taste and Flavor.—Secret Tests of75Ware for Ranges.—How to Choose76Herbs.—Drying for Seasoning76Roaches, Flies and Ants.—How to Destroy76Tinware.—To Clean77Iron Rust77Mildew77Oysters Roasted on Chafing-Dish77Cod-Fish, Family Style77Cod-Fish, Philadelphia Style78Advertisements.Jersey Farm Dairy81W. T. Coleman & Co., Royal Baking Powder82Quade & Straut, Choice Family Groceries83J. H. McMenomy, Beef, Mutton, Veal83Arpad Haraszthy & Co., California Wines and Brandies84Will & Finck, Cutlers85Wilton & Cortelyou, Dairy Produce86John Bayle, Tripe, Calves' Heads, Feet87Palace Hotel, John Sedgwick, Manager88Deming Bros., Millers and Grain Dealers89E. R. Durkee & Co's Standard Aids to Good Cooking90Berlin & Lepori, Coffee, Tea and Spices91B. M. Atchinson & Co. Butter, Cheese, Eggs, Lard92Kohler & Frohling, California Wines and Brandies93Richards & Harrison, Agents for English Groceries94Robert F. Bunker, Hams, Bacon95Edouart's Art Gallery96E. R. Perrin's Quaker Dairy97Hills Bros., Coffee, Teas and Spices98Emil A. Engelberg, German Bakery & Confectionery98A. W. Fink, Butter, Cheese, Eggs99J. Gundlach & Co., California Wines and Brandies100Lebenbaum, Goldberg & Bowen, Grocers101Women's Co-operative Printing Office102W. W. Montague & Co., French Ranges103Mark Sheldon, Sewing Machines and Supplies104