foam, add yolks, beat well, heat gem pans hot,

grease, have oven pretty hot, mix eggs in the last thing, carefully and quickly,

s& soon as they are beaten. Bake from 7 to lO minutes. Mrs. M. P. Bush,

Baline, Mich.,, in Detroit Post and Tribune.

Graham Gems with Sour Milk or Buttermilk.— Graham flour,

1 qt.; 1 egg, well beaten; butter, 1 table-spoonful, melted; soda, 1 tea-spoonful;

Put the flour, beaten egg, butcup of the milk, and stir it with

a little salt, sour milk or buttermilk, as below.

ter and salt into a pan, dissolve the soda in a

more sour milk, suflicient to make a stiff batter. The gem pans being warm,

or hot, and buttered, dip in the batter to half fill them, for, if properly pre

pared, they will raise to fill the pans.

«ets of pans.

Bake in a quick oven.

This will be about sufficient to fill tw&

These and graham griddle cakes are tht

only warm bread which the doctor allows dyspeptics to eat. Other bread shoul4

always be one day old before eaten by dyspeptics. Except warm corn bread

or breakfast corn cakes may also be eaten in moderation by dyspeptics, if i*.

does not disagree with the stomach, as shown by rising after eating.

Graham and Wheat Pop Overs. —For the graham, use fine graham

flour and milk, each 4 cups; eggs, 4; well beaten together;

and the gem iron?

being hot, dip in, and bake in a ready hot oven.

For the wheat use the milk and eggs, and white flour enough to make a

Bake the same. Nice butter, and any nice fruit sauce, as berries,

soft batter.

peaches, etc., make either kind very enjoyable.

Corn Cake with Soda. — Indian meal and wheat flour, of each 1 cup;

butter the size of an egg; 2 eggs; sugar,

^ of a cup; milk, 1 cup; cream of

tea-spoonful; soda or saleratus, 3^ tea-spoonful.

ately hot oven.

tartar, 1

Bake in a moder-

Corn Cake, Set Over Night.— Put 1 pt. of meal in a dish with 1

tea-spoonful each of butter, sugar and salt; then pour over them 1 cup of boil-

ing milk; when cool enough to bear the finger well, add yeast, J^ cup, the same

of flour and 2 beaten eggs; now, thin with water until a proper consistence for

baking nicely. If kept quite warm it will rise in 2 or 3 hours. Bake in a

moderate oven. Corn cakes require nearly double the time to bake, and less

heat than flour; still they require good steady heat.

Vermont Johnny Cake. — Sour milk, 1 cup; soda, 1 tea-spoonful;

—

DR. CHASE'S RECIPES.

404

butter or lard, 1 table-spoonful; Indian meal to make a thin batter.

hot oven.

Bake in a

Elizabeth Kent, Burlington, Vt.

Plain Corn Cake, to Bake at Once.

—Three cups sour milk, or

buttermilk; 3 cups of Indian meal; 3 table-spoonfuls of molasses; 1 egg; a

pinch of salt 1 tea-spoonful of soda, and a heaping table-spoonful of flour.

;

Bake in a quick oven.

Kentucky Corn Dodgers. — Place your griddle where it will heat, for

ihis is

much better than a bread pan, there being less danger of scorching at the

Take an even pint of sifted meal, a heaping table-spoonful of lard, a

pinch of salt and a scant half pint of cold water; mix well and let it stand

while you grease your griddle and sprinkle some meal over it. Make the dough

bottom.

mto rolls the size and shape of goose eggs, and drop them on the griddle, taking

<eare to flatten as little as possible, for the less

bottom crust the better.

Place

in the oven and bake until

brown on the bottom. Then change the grate and

brown on top, taking from 20 to 30 minutes for the whole process. To be

eaten while hot, with plenty of good butter.

Corn Bread or Breakfast Corn Cake. — Some years ago business

me to pass through Toledo several times, and I staid over night, each

sailed

House, where I found so much better corn bread at the

according to my custom when traveling

ind finding some dish extra nice I obtained the recipe, through influence of

^be waiter girl, as "mail carrier," (paying a price equal to the price of this

book,) who wrote it out for me in my diary while I ate my breakfast; here it

-s: One quart of corn meal, 1 cup of flour, or a little less; 1 table-spoonful of

baking powder; milk, to wet; beating in 1 or 2 eggs, a little sugar and salt; put

•Into a dripping pan, and put, at once, into a hot oven, but do not dry it up by

•)ver-baking.

(See Corn Dodgers among the breads.)

Remarks. I think I have eaten of it more than 100 times since, but I have

.aever seen corn cake to excel it.

It should be 1 to 13^ inches thick when

iime, at the Island

breakfast table than I had ever eaten

—

—

—

baked.

Oatmeal, or Scotch, Cake.— Into 1 qt. of cold water stir the finest

oatmeal enough to make it about as thick as hasty pudding. Be sure that the

meal is sprinkled in so slowly, and that the stirring is so active, that the mush

will have no lumps in it,

Now, put it on the buttered pan, where it can be

common cracker, and smooth it down

Kun a sharp knife across it, so as to mark it into the

jized pieces you wish, and then place it in a warm oven and bake slowly, being

^Apread out to half the thickness of a

with a wet case knife.

careful not to brown it.

Salt.

Waffles, With Yeast.— Sweet milk 2 cups;

flour,

cups; yeast, 3

2

^ble-spoonfuls; 2 eggs; melted butter, 1 table-spoonful; salt,

1

salt-spoonful.

—

Directions Set the sponge over night; in the morning beat and stir in the

eggs and butter; bake in waffle-irons.

Hice Waffles. — Cold boiled rice, 1 cup; sweet milk, 2}^ cups; 2 eggs;

butter, 2 table-:5{X)onf uls

;

cream of tartar,

ful; use flour to make the batter.

1

tea-spoonful; soda, 3^ tea-spoon-

Bake in wafiie-irons.

CAKES.

405

Pried Cakes, Nut Cakes, Doughnuts, Crullers, or Twist

Cakes, etc. — It does not matter which you call them, but Mrs. J. M. Venoj;

of Wayne, Mich., informs the Detroit Tribune that for 10 years she has madt

fried cakes in the following manner without a failure:

Sugar, 2 cups; cream

and buttermilk, of each 1 cup; 2 eggs; soda and salt, of each 1 tea-spoonful.

Raised Doughnuts, or Fried Cake. — Bread sponge, equal to 1 qt.j

warm water, 1 pt. 2 eggs; sugar, 1 cup; salt, a pinch; lard or fryings. 3 tea'

;

Directions— Mix same as bread; when

and cut in any desired shape, and fry in hot lard. Mrs. J. F.

Bayles, of Salina, Kans., furnishes this recipe to the Blade, and says:

"If

spoonfuls; cinnamon, 1 tea-spoonful.

light roll out

made without sugar, they are nice with coffee.

I never object to the sugar,

even with coffee.

Doughnuts, as Made by " Peggy Shortcake."— Sugar, 1 cup; 1

egg; sour milk,

DiKECTiONS

1

cup; soda,

tea-spoonful;

flour

to

mix as

for biscuit.

J^

— "Peggy" says: "Roll

pretty thin; have your lard boiling hot,

and fry a nice brown. No dyspepsia about these; try 'em, if you want such as

grow way down East.' "

'

Doughnuts. — Sugar, 1 cup; butter, % cup; 4 eggs;

flour,

milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;

spoonful; nutmeg, to taste.

Dikections

33^ cups;

salt, 1

tea

—Beat sugar and eggs together, with

the cream of tartar and butter in the flour; dissolve the soda in the milk, then

add it to the eggs and sugar, then the flour; roll out thin, cut and fry in hot

lard.

Crullers, With or Without Eggs.— Buttermilk or sour milk, cream

and sugar, of each J^ cup; saleratus or soda, 1 tea-spoonful; spice and salt, to

taste; a little yeast, and flour enough to mold, and let rise before frying; or, if

an egg is at hand, beat and put in; the yeast may be left out, and the cakes

molded, cut and twisted to suit and fried at once. But care must always be

given in the frying, heat of the lard, etc. for if not done they are spoiled, as

much so as if scorched or over-done. Done nicely, any of these will be nice of

;

their kind.

—

Pried Cakes. Sugar and sweet milk, of each 1 cup; 2 eggs; baking

powder, 13^ tea-spoonfuls; melted lard, 6 table-spoonfuls; salt, 1 salt-spoonful,

or to taste; flour to make as soft as can be rolled. Cut it into any shape

desired and fry carefully.

The author prefers his the next day after made, and

so on as long as they keep without becoming too dry and hard; but if any of

these cakes become dry and hard the same with biscuit or slices of bread

steaming softens them very nicely.

—

Norwegian Breakfast Cake, Pried— Very Nice.— Put into a pan

4 eggs and 4 table-spoonfuls of sugar, and beat very light. Then add li-^ cups

of sweet cream, and 1 tea-spoonful of salt, flour enough to roll very thin. Cut

in diamonds, and have ready a frying-pan of hot lard.

The lard should be

about half an inch deep in the pan. Lay the cakes in and turn quickly. They

should fry fast. If you want them very nice, roll them in pulverized sugar as

you take from the lard. In making them be careful not to roll the cakes up as

—

;

DH- CHASE'S RECIPES.

406

you put them into the frying-pan, but keep them nice and

flat.

Fannie T,

Bradley, Fossum, Minn., in Blade.

Rye and Indian Fried Cakes, or Drop Cakes.— Indian meal, 1 pt.

molasses, 2 table-spoonfuls, and a little salt; cold milk to make

pt.

rye meal,

a smooth batter, and drop from a spoon into hot lard. If not as light as desired,

use a little soda next time. To be eaten with syrup.

%

;

—

—

Fritters, Plain Quick. Sweet milk, 1 pt. 4 eggs; salt, 1 tea spoonbaking powder, 1 table-spoonful; flour. Directions Beat the eggs well,

stir in salt and milk; then put the baking powder into 2 or 3 cups of flour and

To

stir in, using as much more flour as will stir in well drop into hot lard.

be eaten with maple syrup, or syrup made by dissolving granulated sugar.

Remarks. " Ivy," of West Jefferson, Ohio, calls these Johnny Jumpup

Cakes, because they jump up from the bottom of the hot lard so quickly and

;

—

ful;

;

—

lightly.

Fritters, Sweet, Quick.

—Make as above, with the addition of table1

spoonful each of sugar and butter.

Fritters, Light.

—Warm water,

1 pt. ; yeast,

tea-spoonful; stir in flour to make a thick batter.

lard and fry brown.

2 table-spoonfuls;

salt,

3^

When light, drop into hot

Eat with syrup or honey, while warm.

Cream Fritters. — Milk and cream, of each, 1 pt.; 6 eggs; J^ of a nutmeg; salt, 1 tea-spoonful; flour, \}/^ pts. baking powder, 2 tea-spoonfuls.

Directions Mix in the usual manner, stirring in the sweet cream last; let the

lard be pretty hot when dropped in.

;

—

Orange Fritters. — Take 3, or as many large smooth oranges, as needed,

take off the peel and the white skin also, then slice them, crosswise, }4: i^ch

thick, pick the seeds out, and dip the slices in a thick batter made according to

any of the foregoing recipes; fry nicely, placing them in layers, on a plate, as

fried, sifting sugar over each layer.

Serve hot.

Cheese and Apples, or Sandwich Fritters. —Wash and slice as

many tart apples as needed, and cut half as many slices of cheese; beat 2 or 3

amount needed, and season rather highly with salt,

Soak the cheese, a few minutes, in the egg mixture, then

place a slice of the cheese between two slices of the apple, and dip them into

the mixture also then fry in hot butter, turning carefully, the same as oysters

Serve hot, for breakfast, or Sunday tea, as there is too much labor

are fried.

for more than once a week.

eggs, or according to the

mustard and pepper.

;

Corn Fritters. — One qt. corn meal; 1 table-spoonful of lard; 2 eggs; 1

table-spoonful of salt; scald the meal with the lard In it with boiling water,

cool with a little milk, add the eggs (beaten light); beat very hard for 10 minutes;

make them thin enough with cold milk to drop off the spoon and retain

have the lard boiling hot when you drop them in.

their shape in boiling lard;

Serve hot.

Buckwheat Griddle Cakes, Aunt Essy's.— Warm water, 3 pts.;

salt, 1 dessert-spoonful;

3^ cup of good jug yeast; buckwheat flour to make a

CAKES.

batter.

407

DraECTioNS— Set in a warm place over night, and bake on a hot grid-

—

Serve warm, vrith good butter and syrup, made of sugar maple is best

and she says you will need but little else for breakfast. The author would have

dle.

at least

breakfast

some

;

potatoes, and nice steak,

and plenty of butter gravy with his

does not even refuse nice ham with plenty of ham gravy with his

buckwheat cakes.

Buckwheat Griddle Cakes, " Arf and Arf."—Buckwheat and

wheat flour, of each 1 pt. molasses, 2 table-spoonfuls; a little salt; mix with

water, and just before baking stir in a lieaping table-spoonful of yeast powder.

Remarks. " Sunshine," of Bridgeton, N. J., says they are nice made with

wheat flour alone. I have no doubt of it; there might be some shortening

added, but if to be eaten with meat, having plenty of gravy, it is not needed.

;

—

Buckwheat Griddle Cakes, in Rhyme.— For ordinary buckwheat

cakes, we will give one in rhyme, from one of the

muses of the Detroit Free

Press, which may be relied upon as safe to follow:

If you fine buckwheat cakes would make

One quart of buckwheat flour take;

Four table-spoonfuls then of yeast;

Of salt one tea-spoonful at least;

One handful Indian meal and two

Good table-spoonfuls of real New

Orleans molasses, then enough

Warm water to make of the stuff

A batter thin.

Beat very well

Set it to rise where warmth do dwelL

If in the morning, it should be

The least bit sour, stir in free

A very little soda that

Is first dissolved in water hot.

Mix in an earthen crock, and leave

Each morn a cupful in to give

sponge for the next night, so you

Need not get fresh yeast to renew.

A

In weather cold this plan may be

Pursued ten days successfully.

Providing you add every night

Flour, salt, molasses, meal in right

Proportions, beating as before.

And setting it to rise once more.

When baking make of generous size

Your cakes; and if they'd take the prize

They must be light and nicely browned.

Then by your husband you'll be crowned

Queen of the kitchen; but you'll bake.

And he will, man-like, "take the cake."

Remarks.

—When buckwheat cakes are made without molasses, as

is often

done, if a small spoonful of molasses is added, each morning, to the cake bat-

they will take a much nicer brown, being careful, however, not to bum

them.

ter,

Mock Buckwheat Cakes. — To make mock buckwheat cakes, warm 1

—

—

DR CEASE'S RECIPES.

408

skimmed milk to the temperature of new milk; add 1 tea-spoonful of salt

and 3 table-spoonfuls of good lively yeast; thicken to the consistency of real

buckwheat cakes with graham meal, in which 3 small handfuls of fine corn

meal have been mixed. Very coarse middlings, such as one gets from country

mills, answers quite as well, and none but an expert would know the difference

between the imitation and the real. Indiana State Sentinel.

Remarks. Why not have mock buckwheat cakes as well as mock mmced

pies? Certainly these will be found very nice and healthful.

And any person

can eat these, while with some persons real buckwheat cakes eaten as steadily

as many do in the winter, causes an irritable condition of the skin, these will

not, with anyone.

qt.

—

Buckwheat Batter, To Keep Sweet.— Keeping buckwheat batter

sweet is sometimes very troublesome, especially in mild weather. It is said the

only way to keep it perfectly sweet is to pour cold water on that left from one

morning to another. Fill the vessel entirely full of water and put it in a cool

place.

When ready to use pour off the water, which absorbs the acidity.

Lansing Republican.

Buckwheat and Graham Griddle Cakes, Also Oatmeal

Griddle Cakes. — Buckwheat cakes are improved for some people by mixing

the

buckwheat with graham flour.

Start the cakes at night with yeast

Put about one-third of graham with it.

— a small

tea- cupful of yeast to 1 qt. of flour;

mix with cool, not cold, water, and set in a warm corner. Griddle cakes can

be made of oatmeal by putting one-third of wheat flour with it. They require

more time for cooking than buckwheat cakes do, and should be browned

thoroughly.

Bread Griddle Cakes.— Take your pieces of dry bread, and pour over

them boiling water; stir and beat to a smooth paste; put in flour enough to

make them the consistency of buckwheat cakes; add a little salt, 1 tea-spoonful

of soda, and 3 eggs, well beaten.

They are delicious for breakfast or tea. If

the weather is cold, it will be better to soak the bread overnight Milk is better

than water to soak the bread in.

Bread Griddle Cakes, Richer. — Soak a loaf of bread, or its bulk in

stale bread, in milk over night; in

the morning stir in 1 cup of flour, 2 eggs,

beaten till light, a table-spoonful of butter or lard; soda, 1 tea-spoonful, and a

little

salt

Mix smooth and drop 2 spoonfuls upon the hot griddle for each

cake.

Pancakes or Griddle Cakes With Dry Bread. — Crumble the

bread and soak in cold milk until soft, then add soda or saleratus, and salt, according to amount, and flour to make a batter.

With Bice. — Cold, boiled rice, 1 cup; flour, 3 cups; 2 eggs, beaten; salt,

1 tea-spoonful; milk to

make a thick batter; baking powder, 1 tea-spoonful;

—hot griddle.

Rice Griddle Cakes. —Left over rice maybe used; but

beat well together

if it is to be

boiled purposelv. take rice, 2 cups, well washed, and boil in about 1 qt. of

CAKES.

409

water till nicely done and the water about all evaporated then add milk, 1 qt,

wheat flour, 1 cup, and 1 beaten egg.

;

j

Indian Griddle Cakes.— White Indian meal, 2 cups; flour, 1 cup;

% cup; salt, 1 tea-spoonful; milk to make a stiff batter; put in a warm

place over night, as sponge for bread stir in the morning, and make of a suitable consistence by adding milk or meal with a little flour, which ever may be

yeast,

;

needed.

Graham Griddle Cakes. —For a family of 4 or 5 persons, take sour

buttermilk, 2 cups, with a small tea-spoonful of soda; 2 eggs, well beaten, and

added with a pinch of salt; then stir in graham flour to make a batter a little

Fry upon a hot griddle, and keep in a

thicker than usual for cake batter.

tureen or other covered dish.

Remarks

—By some people griddle cakes are always called "pancakes."

It matters not which you call these;

but they take the place of bread during the

meat course for breakfast, after which with a little nice butter and a homemade syrup, by dissolving granulated sugar by putting in a little water and

bringing to a boiling heat I like the syrup to be pretty thick; and I greatly

prefer these for general use to those made.from buckwheat, both in flavor and

for healthfulness, as they never cause an eruption upon the skin as buckwheat

often does. With those having rich cream and maple sugar, they will prove a

rare dish, not soon abandoned if tried.

If graham bread, graham biscuit, or

gems, are left over until they become dry, let them be broken into sour milk or

buttermilk over night, then mashed with a spoon or a clean hand in the morning, and thickened with a little graham flour, and the cakes will be very light

and nice by using a little soda, as first mentioned. These, like warm graham

biscuit or gems, may be eaten in moderation even by dyspeptics, by which you

may know, as the author has proved, they are healthful.

—

—

—

Crackers. To 1 qt. of light bread dough about enough for 1 loaf of

work in shortening, 1 cup, and soda, 3^ tea-spoonful; then knead in

flour to make a stiff dough; roll and pound with the rolling-pin for 15 or 20

bread

—

minutes, then knead and roll thin and cut with a small cutter, put in a dripping

pan, pick with a fork and bake.

way.

Farm and Fireside^

Graham crackers may be made in the same

CURING, SMOKING, KEEPING, ETC.— Curing Hams,

Smoking, Etc., as Done in Pennsylvania. — Good for All

Places and Kinds of Meat. — The following is the plan pursued in Pennsylvania, where it is well known that they have the very nicest

hams:

After the hams are nicely trimmed, lay them upon slanting boards, to carry

off the dripping brine, and rub well with pure fine salt, working it into every

Then brush off the salt with a dry cloth or

brush-broom, and have ready a mixture of powdered saltpeter, 1 teaspoon;

brown sugar, 1 dessertspoon, or a small tablespoon, of red pepper; use 1 teaspoonful of the mixture for each ham or shoulder, and rub well into the

fleshy parts; then pack in a tub or barrel, skin-side down always; put also a

part; then let them lay 48 hours.

good sprinkling of nice, pure salt on the bottom, and between each layer, as

packed. Let them stand thus 5 days; then cover with pickle made as

follows:

To each pail of water required put 4 lbs. of pure, coarse salt; saltpeter, ^

^ to 1>^ lbs. The pickle should be made beforehand, so as to remove all skum arising, and to be cold when poured on. Acto 1>^ ozs., and brown sugar,

cording to the size of the hams, let them lay 5, 6 or 7 weeks.

For Beef, 10 to 15 days only, according to size of pieces, in the same

strength of pickle, and same treatment.

Hang up a few days to dry nicely

before smoking.

— will be noticed that there

is a margin given in the amount of

because

some persons prefer more than

Remarks.

and

saltpeter

It

the

sugar;

it

is

The least amounts given would be enough for me. I will remark

here, for all, that the smoking and putting away for summer use should always

others.

be done while the weather is yet too cold to allow a fly to be seen, so there need

be no annoyance from them, nor from bugs, if packed according to direction.

The following for hams or beef is from a lady, a name-sake of mine, Jennie

Chase, of Elsie, Mich., differing a little from the above in that she uses a little

I will

Baleratus, which is said to prevent meat from becoming dry and hard.

give it, as some of the ladies know more about such matters than their brothers

or husbands. I do not know, however, that this one has either, for I have

never seen her, but would be glad to, and thank her for not being ashamed to

give her name with her information.

She says:

Hams or Beef—Pickle for. — " For 200 lbs. of meat, use 14 lbs. of salt,

Xy^ lbs sugar, 6 oz. saltpeter, 2 oz. saleratus; dissolve by boiling in three pails

Sprinkle a very

of soft water; skim, and when cold, pour over your meat.

As soon as the weather is warm,

little salt on when you put down your meat.

salt."

Bcald the brine, and add a little fresh

Bemarks.

—The plan of scalding on the approach of hot weather, and add'

410

MEATS.

411

fug a little more salt, is certainly desirable for keeping meat over summer ia

the pickle.

Curing Ham, or other Meat for Smoking, without PickleWarranted to Keep all Summer.— This plan is from Mrs. S. Weaver

of Columbiana, O., wlio says it has been in use in their family eight years,

while, if not good, one year would have been sufficient.

I will give it in her

own language. She says:

"Take 1 lb of saltpeter, 1 lb. of pepper, 3 lbs. of brown sugar and 10

qts. of salt to 1000 weight of

water;

pork

Dissolve the saltpeter in a very little hot

mix all the ingredients well, and then rub it on and into the meat

—

hams, etc. with the hand, until it is everywhere covered. Insert your finger

under the center bone in hams and shoulders, and then fill that opening with

the mixture. Then lay in a cool place for about two weeks, not allowing it to

This recipe has been tried and tested

freeze, when it will be ready to smoke.

by a number of people, and is a preventive in keeping off all troublesome

Insects, and the meat will be sweet and tender, and warranted to keep all

summer."

Remarks. The plan of pushing the finger in alongside the bone, and filling with the salt mixture, is valuable. A butcher-knife pushed in along-side

of the bone, would be the easier way for many to do. If used on beef, one

week would be long enough to lay instead of two for pork, as it takes salt or

—

other seasoning quicker than pork.

Pork and Beef for Farmers, or Others, to Have Fresh in

Hot Weather, Without Cooking to Keep it, as Heretofore —

Tested for Several Years. — It has been known for some time past that

if fresh meat

was pretty well cooked, seasoned as for present eating, and packed

in jars in

own fat, it would keep a whole season as well as canned fruit, it

its

being upon the air-tight principle; but a writer in the New York Times, after a

without the cooking, which most persons

do the cooking when it is wanted for the table.

fair test, gives us the following plan,

will, no doubt, prefer, then

He says:

" There is no good reason why farmers and their families should eat so

much salt pork, leaving all the fresh to the inhabitants of cities and villages,

when the following method will keep meat fresh for weeks even in the warmest

Weather. I have tried it for several years. As soon as the animal heat is out

of the meat, slice it up ready for cooking. Prepare a large jar by scalding it

well with hot salt and water (strong brine). Mix salt and pulverized saltpeter.

Cover the bottom of the jar with a sprinkle of salt and pepper. Put down a

layer of meat, sprinkle with the salt, saltpeter and pepper the same as if it was

just going to the table, and continue in this manner until the jar is full.

Fold

a cloth or towel and wet it in strong salt and water in which a little of the saltpeter is dissolved.

Press the cloth closely over the meat and set it in a cool

place.

Be sure and press the cloth in tightly, as each layer is removed, and

your meat will keep for months. It is a good plan to let the meat remain over

night, after it is sliced, before packing. Then draiu off all the blood that oozes

from it. It will be necessary to change the cloth occasionally, or take it off and

wash it first in cold water, then scald in salt and water as at first. In this way

farmers can have fresh meat all the year round, I have kept beet that was

killed the 12th of February till the 21st of June

Then I packed a large jar of

veal in the same way during the dog days, and it kept six weeks.

This recipe

alone is worth the price of any newspaper in the land.''

N. B.

— If you have not a cool dry place to keep the jar, run about two

inches of lard over the top of the meat and then put on the cloth.

"

DJi-

412

CHASE'S RECIPES.

—

Remarks. This writer is certainly correct in the idea "that there is no

good reason why farmers and their families should eat so much salt pork," for

!t is destructive to good health, besides it is not so palatable and pleasant as to

have it fresh, at least once daily, and as much oftener as they will take this

The pieces should be cut of a uniform

little additional labor of putting up.

thickness, and also cut to fit the jar as nearly as possible, small pieces being cut

and no more salt and pepper put on

to fill each layer nicely, to keep it level

than would be required for present eating. A heaping teaspoonf ul of powdered

This writer does not give his proporsaltpeter will be enough for 1 pt. of salt.

tions.

Of course, a brine is formed by the juices of the meat, salt, saltpeter,

;

pepper, etc.

To show you that this writer is not alone in this plan of keeping meat, I

will give an item from another, who says:

Beefsteaks

— To Keep Fresh a Long Time. — "Have the steaks

Mix together some salt, sugar and some finelypowdered saltpeter. In an earthen jar lay a steak, and sprinkle it with the

mixture; put on another, and sprinkle the same as before, and over all turn

This will form a brine of its own,

a plate with a heavy weight on it.

and the meat will keep sweet in this way a long time. You can take it out

and broil in the usual way. This is a very good receipt for people who live

away from cities. Do not let it freeze."

Remarks. He says: " Do not let it freeze." Of course, anybody ought to

know that this would keep steaks fresh in cold, freezing weather; but it will

doit, too, in warm weather. He does not give the proportions; put on only

as much seasoning as if just going to cook it for the table; say, for each

pound of steak 1 teaspoonful each of salt and sugar, with 1 teaspoonful of

saltpeter and black pepper to each 4 or 5 lbs. of steak, on the principle of one

of the plans of seasoning sausage below; for me, if 1 teaspoonful of summersavory was also put in for each 4 lbs. of steak, so much the better.

cut about the usual thickness.

—

To Keep Hams After Being Smoked.— After Hams are smoked,

and ready to be put away, a writer in the Toledo Blade says:

" First fill a large kettle or boiler full of water and let it come to a boil,

then dip your hams in and let them remain three minutes, then remove to a

board or table and cover them with a thick paste made of flour, water and

cayenne pepper. Have the paste red with the pepper. Let them lay in the sua

Then put in paper sacks and tie closely, and hang in a dark place.

imtil dry.

This will keep them nice the year round if they are put up before fly time.

This is a tried recipe and can be relied on.

Remarks. There is no doubt of the reliability of this plan; for the simple wrapping of hams in brown paper, then tieing up in flour-sacks, will secure

them against flies, bugs, etc. still, the above additional labor will certainly give

a positiveness that no fly nor bug can pierce this peppery paste. I would put

But the dipping

that on, even if I did not dip them in the boiling water.

—

;

makes, as it were, an oily case, or cover, of the outer surface, which, with the

paste, is really an air-tight protector, as much as if put into an air-tight can.

413

MEATS.

Even by packing hams in open barrels, secured on every side with "wheat or oat

straw, a writer in the Iowa Stale Register claims to have kept hams perfectly

sweet and free from flics and bugs. I should greatly prefer the stout paper

sacks, either with the paste above or wrapping in several thicknesses of brown

paper, secured with twine, before putting into the sack.

Curing Hams, as Done by Packing Houses. — A Mr. Backus, who

used to carry on the packing business in Adrian, JVIich., with whom I afterwards became well acquainted in Toledo, both of us doing business in the same

block, gave me his plan, with which he was very successful, as follows:

Use

pure salt, enough to make the brine to float a medium sized potato half an inch

out of the water; and for 280 to 300 lbs of ham to be packed with salt in a 40

gallon cask: good rich molasses, 1 qt and 33^ ozs. of rock niter (saltpeter),

which has not been adulterated with salt. He thinks it better to not put in over

280 pounds to such a cask, head up, then bore a hole and put in the brine and

let settle and fill up again, leaving some on top of the head to insure the cask

Bore with 1-inch augur after the head is put

to be full when driving the plug.

,

in.

Six weeks will cure,

smoking.

Remarks.

but no

harm if they stand

for

months before

—I have given this in his own form of expression, and am well

satisfied of the

After smoking properly, packing

nature of his instructions.

house men always wrap well in paper, then cover with canvas, to secure against

This same strength of brine, with the molasses and pure saltpeter,

insects.

will be equally valuable for side meat to be kept " all the year round."

Beef Pickle, and an Excellent Plan of Keeping Sweet and

—

For 200 lbs., or a barrel of beef, the best, pure salt, 15 lbs. saltpeter,

4 ozs.; molasses, 1 qL, and brown sugar, 3 lbs.; soft water to fill the barrel, 6

to 8 gals., if well packed.

Directions The beef, having been properly

cooled and cut into sizable pieces, of 5 to 8 lbs., rub a little salt on the cut

edges, that has 1 table-spoonful of powdered saltpeter to 1 qt. of salt, and lay

them, singly, upon a table or bench over night to draw out the blood. In the

morning put the water and saltpeter, as above, into a large kettle and bring to

a boiL And now, having a suitable wire hook or two, dip each piece of beef

into the boiling water and hold while you count 20 naturally, i. e. not hurrying, nor being slower than usual in counting, which closes the pores against the

escape of the juices of the meat into the pickle when barreled on the same

principle that meat should be put injo boiling water when to be cooked for the

table, and into cold water for soups, so the juices will flow out into tho soup.

When this is all done, put in the other ingredients, as above, to the water and

dissolve, and as it begins to simmer begin to skim before it boils, pouring in a

little cold water if needed, to allow all the skum to be taken off before it boils;

then let stand till cold; the beef having, in the meantime, been packed with a

Juicy.

;

—

,

;

in bottom of the barrel, and between the layers, strain the cold pickle

upon it through muslin. If the blood was properly drawn off, as first directed,

it will seldom be nec(!ssary to scald the pickle before May 1st to 15th, then adding 2 or 3 lbs. more of salt, skimming well, re-packing with a little more salt,

little salt

putting on the pickle cold.

DR. dEASE-^ RECIPES.

414

Remarks.

—This needs no further

Cv.i^iineiit

nor explanation.

directed, I will guarantee its safe keeping and Tuiciness.

It takes

If done as

a little more

labor to ensure success with beef than it does with pork, but it pays- for what

a piece of corned beef with the "biled dinner" occasionally?

Nothing, Some persons like soda in their beef, believing it helps to keep the

pickle sweet and the beef more tender.

The following contains it:

is nicer than

Dr. Warner's Recipe for Curing 100 Pounds of Beef.— Six

Mix all together, and rub

well into the meat, having previously removed the bones. This makes its own

qts. salt, 6 lbs. sugar, 6 ozs. soda, 4 ozs. saltpeter.

brine.

Remarks.

—I should prefer to draw out the blood, over night, as in the

next recipe above; then rub this mixture into the 100 lbs. of beef and keep

weighted down, and be sure of success.

Pressed Beef.

—Take any amount you choose of the cheaper pieces of

beef, as the neck, say 8 or 10 lbs., and of the flank, or " skirt " pieces, that has

some fat, to make it show a marbled appearance when pressed. Let it lay in a

weak brine over night; rinse and boil until it will fall to pieces when you

attempt to

lift it,

or

from the bones, if any in it, keeping closely covered to

retain as much of the flavor as possible; using only water enough to avoid burning, adding boiling water, at any time, if needed.

Take up the beef, and when

cool chop it finely, skim off all the grease from the liquor; and it is all the better to add to this liquor, a table-spoonful of good gelatine for each 4 or 5 lbs. of

beef, the liquor being boiled down properly, and when the gelatine is dissolved

and the liquor quite jelly like, mix it with a little salt and suitable spices (the

mixed spices as now kept by most grocers are very good), into the chopped beef

and pack in jars, and put a plate upon the top, and at least 15 pounds weight

on the plate. When cold it is ready for slicing, for breakfast or tea, and if

properly seasoned, is easily digested, is very nourishing as well as economical,

and very convenient when in a hurry. It will keep several days, in spring and

fall, and a month or so in winter.

Garnished with a lemon sliced thin, so a

slice can be taken by each guest, gives a zest to ones lagging appetite, although,

with this, but few appetites need coaxing.

To avoid any possibility of mould-

ing, a cloth, two or three thicknesses, wet in salt water, may be pressed

upon

the top of the jar, after the plate is removed, and against the side when sliced

off.

1.

SAUSAGE— Amount of Seasoning to Suit Most Tastes.

—Pork, 20

lbs.,

DiKECTiONS

— Chop the meat fine, or grind,

% lean, J^

fat; salt,

6 ozs.; pepper, 1 oz.; sage,

1)4.

ozs.

you have a grinder, mash the

salt, if lumpy, pepper and sage ground nicely, and all mixed in evenly, and

put in cases, or in clean muslin sacks, as you prefer. Muslin works very nicely

cut in strips about 10 inches wide and sewed up gives a sack about 3 inches in

diameter

if

— cut off about 15 inches long, one end

fectly clean, and wet, pack in the sausage meat,

tied, then,

they being per-

and press in with the potato

masher, or one made for the purpose, as they need pressnig closely to keep

well.

Tie the other end, pack closely in a jar, or firkin, and cover with a weak

MEATS.

415

—a stronger brine

if to keep long, or the sacks may be

and hung up. To use, open one end. turn

of an inch thick, for frying, is a very nice

the sack back, and slice off about

way. To keep into the summer as much as 3^ lb. of salt may be needed; and

some persons may like more, and some less, sage. Those who like but little

sage use only 1 oz. to tlie 10 lbs and those who like it quite strong of sage use

2 ozs. But the 1% ^'^^- ^^^ ^^^^ most tastes. With these variations all tastes

can be be met with very little trouble. It saves all this trying, tasting and

Having tested these in this way, and submitted them to the taste

guess work

of many others, I know whereof I speak. Those who like beef in their sausage can put in 1 lb. of the lean to each 10, which will be found plenty. It

makes the sausage dryer and firmer,

Bemarks For small amounts of sausage Mrs. M. E. Kellogg, of Brighton,

Mich., says. " For each pound of meat put 1 tea-spoonful of salt, 1 of pepper

and 1 of sage. These proportions are just right and easily got at." Heaping,

brine, foi present use

•well rubbed with lard, or butter,

%

,

—

ot course.

2.

Sausage, to Can, or Put in Jars for Long Keeping.—A

one of the "Household Departments," gives the following instrucShe says: If partly fried, packed in jars, and covered

with its own dripping, it remains delicately fresh for a long time. We like the

method of packing sausage in muslin bags about 3 inches in diameter just the

thinnest old, clean muslin will answer and the slices are so round and dainty.

Rub the surface with lard before hanging away, as an aid to preservation.

writer, in

tions for doing this.

—

—

3. Sausage to Keep Through the Summer and Ham the Year

Round. — The above is confirmed by O. S. Cohoon, of Belvidere, 111., with

the additional thought of preserving ham, through the Detroit Tribune, in

answer to a lady who inqr.ired for a recipe to keep sausage through the sum-

mer, which, if properly done, can't fail. The writer says: After the sausage

has been made from 24 to 48 hours, slice and cook about two-thirds done and

pack in good stone jars, allowing the jars to stand on the stove hearth, or in

some warm place while cooking and packing Have plenty of hot lard in the

pan while cooking

When done, place a light weight on the meat and cover

with hot lard

The meat must be kept covered with the lard. This is also the

— the year round.

—To have nice fresh sausage or ham, at

best way to preserve ham

Remarks

a little extra labor

all times, handy, is worth

Keep covered with lard, as taken out, to avoid mould.

BOLOGNA SAUSAGE—

i

Pine, as Made in Germany.—The

London, England, Farmer claims to have obtained this from the classic land

of sausages.

I think it will be nice enough for the people of our country, as

weu as England and Germany. It is as follows; Lean beef, freed from gristle,

is to be chopped up very fine and mixed with

ot}4, its weight of lean pork

similarly treated.

To this mixture is added an equal bulk of fat bacon, cut in

strips as thin as the back of a knife, and then chopped into pieces about the

size of a pea.

^^- of salt, 1 dr.

For every 12 lbs. of this mass are required

of saltpeter, J^ lb of powdered sugar, and 1 table-spoonful of whole white

pepper. The block on which the meat is to be chopped should be previously

%

%

"

DR. CEASE'S RECIPES.

416

rubbed over with garlic, but none of this must be mixed with the sausage mass,

[n filling the sausages the meat must be well crammed home with suitable

appliances, as pressure with the hand alone is quite insufficient to keep out the

After hanging for 3 or 3 weeks to dry,

•lir, which is siu-e to spoil the result.

tiie red color of the meat and the white bits of fat will be visible through the

By careful attention

iskin of the sausages, and then it is tin\e to smoke them.

£0 these directions, sausages thus prepared will keep woll for at least a year and

5,

half, and the delicacy of their flavor increases as they get older.

lecret of their keeping qualities is to put in plenty of

Remarks.

—Where the word " bacon "

The great

bacon.

is used here,

and above " fat bacon,"

they mean simply fat pork, fresh, of course, the same as the beef must be, not

"bacon," as we understand the word in the United States to mean cured and

not at all this is not it, but fresh, fat pork.

—

—

smoked sides

Bologna Sausage Araericanized.— Somebody has Americanized

the above, as follows, but 1 don't know who; still, it will be nice^for those who

2.

like cayenne (and, by the way, if we would all

use more cayenne or red pepwould be the better for us); but I should try only

X spoonful at first, and if more would be tolerated by the children (who, as a

general thing dislike it very much), and only a small onion, increasing or lessenuig either, as found most agreeable:

per, and less of the black,

"Lean pork, 6 lbs.

;

it

lean beef, 3 lbs; beef suet, 2 lbs.

;

salt,

4 ozs. (I should

jay 6 ozs.); 6 table-spoonfuls of black pepper, 2 table-spoonfuls of cayenne pep-

Chop or

Pack in beef

(kins as you do those of pork, tie both ends tightly and lay them in strong

brine.

Let them remain one week, then change them into a new brine. Let

hem remain another week, frequently turning them. Then take them out,

,vipe them, and send them to be smoked; when smoked rub the surface well

if ith sweet oil or butter and hang them in a dark, cool place.

per,

2 tea-spoonfuls of cloves, 1 of allspice, and 1 minced onion.

rrind the meat, and mix well the

Remarks.

—

It strikes

powdered spices through it.

me that 1 table-spoonful of cayenne will be found

enough for most persons, especially children, who are very fond of "Bologna."

After all this mincing for sausage, " Bologna," etc., it may not be amiss to

close with a mixture for Christmas pie, aside from those in the department of

" Dishes for the Table," etc., to have always ready for use through the winter,

as follows:

Minced Meat for Pies. — Chopped beef (the neck does very well if

—

any part should be thus boiled), 5 cups; suet (uncooked),

chopped, after freeing it from the membrane and stringy portions, 2 cups;

stoned raisins, unchopped, 3 cups; English or dried currants, and cherries, if

you have them, each, 1 cup; brown sugar, 5 cups; nice cider, 6 cups; or, if no

boiled very tender

Z% cups, and good vinegar, 23^ cups; but these are

not equal to the cider; citron, chopped, 2 cups; cloves, cinnamon, nutmeg,

mace, allspice (all in powder), and salt, each, 1 table-spoonful (more of all, or

cider is to be had, water,

any one of these spices, or salt, if desired, on tasting); the grated yellow and

juice of 2 lemons; nice, tart, chopped ap})k's.

Directions As this amount

will make more than many families will wish to bake into pies at one time, for

—

MEATS.

417

each 2 cups of this mixture that you wish to bake take 3 cups of apple, as above,

and mix nicely, and if not as juicy as desired (and mince pie to be good needs

to be quite juicy), put in cider to suit, or its substitute as above, and bake with

light, porous crusts, the "filling" meat being not less than a plump half to

three-fourths of an inch in tliickness, so it may be said of the cook, as it often

is when she cuts her bread pretty thick, " You would make a good step-mother,"

which will be as great praise as can be bestciwed upon her, and if she does it all

nicely, she will deserve it.

—

Remarks. Some people will have brandy or wine in their mince pies, let

such put in 1 cup of brandy, or 3 cups of wine, into the above amount. It is

each one's privilege to suit themselves, or the demand of the majority, or the

head of the house, as the case maybe. What is not l)aked up when made, pack

nicely in jars and cover well with cloths and a plate with a light weight upon

it, or oth:r cover, not adding the apples only as used, as the vii^r\ beep**

better without.

27

SOTJIPS, BOILT^STG- HVCE^^TS, ETO.

BemarTcs and General Directions.

—The most nourishing soups are made of

but whatever meat you use should be put in cold water, well

covered, and kept at a low temperature and never allowed to boil, for at least

one hour, after which a bubbling boil may be allowed. Remembering that the

fresh meats;

first hard boil

hardens the surface and locks up the juices of the meat, which

important 'to draw out in soup-making.

For economy's sake, a knucklemeat attached

to give the required nourishment and flavor of the meat used.

However, after

the first hour slow stewing has passed, any cold meats or bits of fowl which

is

joint or a shin-bone is preferable; but there should be sufficient

have been left over, may be added, having been cut in small slices. It is well,

also, with fresh meats to cut small, and bones to be well cracked, or sawed

across to allow the marrow and juices to escape.

Vegetables should be cut

fine or sliced thin, or grated

upon a coarse greater, as preferred.

Salt helps to

harden and lock up the juices, and hence should not be put into soups until the

vegetables are added, about an hour before serving.

But soup meats should be

put over the fire as soon after breakfast as possible, so as to give 4 or 5 hours to

its preparation.

In Cold Weather soup-plates should be well heated before serving

them from the covered tureen; and in fact, all plates in cold

weather, from which meats or gravies are to be eaten, should be well warmed

the soup in

Soup properly " warmed up," i. e., put on just

before bringing to the table.

before dinner-time, so as not to be to long upon the stove, is equal if not better

than the fresh made;

and

this

is

especially so

when beans enter into its

make.

Straining and Filtering not at all Necessary.— The fancy

" Cook-Books " talk about straining soups, and some even of filtering through

a hair sieve after straining.

The straining will remove fully one-half of the

if "style is preferable " to the strength which

would otherwise be obtained from the thicker parts of the soup, by all means

both strain and filter them. One point more, and I am done with the general

ideas of soup-making it is this: for healthy people it is not essential to trim

off the fat from soup meats, nor the oily particles from the top of soups; but

for invalids both those must be done, either by making the day before and

removing the fat when cold from the top, or by dipping off as much as possible

while hot. As soups always come on the table before the other dishes, we will

let them also go before " Various Dishes " in making up the book.

nourishing properties used, but

—

Boiled Dinner— How to Get It Up. — To get up a " boiled dinner "

it is of the same importance to keep the juices in the meats that it is to draw

them out in making soups, therefore as putting into cold water and heating

418

SOUPS, MEATS, ETC.

419

slowly draws them out, so putting into boiling water, properly salted (when

fresh meat is used), and continuing to boil briskly shuts up the pores and keeps

the juices and nourishing properties in the meats, which

is

the whole secret of

And nothing more can be said except what would repeat, in some

manner, this only important difference. So the author will now trust to the

common sense of the people for whom he writes, and has for over twenty-

success.

five

years written, only adding:

never let the boiling stop when getting a

boiled dinner, nor never allow liard boiling when making a soup.

Bean Soup. — As I look upon bean soup as the best of old soups, I will

"give

a receipt taken from "A Book of the Sea," which, having had it made

several times, I can say it can be depended upon.

And when I say it was given

He says:

by a sailor, the phraseology needs no further explanation.

"The fact is, that bean soup at sea is such a stand-by that the sailor-man

on shore sometimes gets quite mad when it's offered him, and still, bean soup

is a mighty good thing, and all according to the way you make it.

Now, you

get a lot of swells on board, and make 'em soup, and call it haricot (in Engtliis

name

is

still

used

land,

for beans) and not beans, which is vulgar, and if

you know how to turn it out, they will take three platefuls.

"First, you get a pint and a half of good sound beans

I don't think

there is much difference in beans, Avhether they are big or little

and pick 'em

over and stand them for an hour in a bowl of cold water.

Take three pounds

of meat or a shin-bone, and put the beef in 4 quarts of cold water, and let it

Fry an onion and put that in, with say 6 whole cloves and a dozen pepboil.

pers (the small cayenne peppers, the same that are used in making pepper

sauce), and some parsley, with a tablespoon of salt.

Let it boil for two hours,

and you keep skimming. As fast as the water boils away, you keep adding a

When the concern is cooked, take a colander and strain your

little hot water.

soup through it, mashing up the beans and keeping out the meat and the

bean skin.

If you want to be superline, you can hard boil an egg, and slice

white and yellow through, and put them in the tureen; likewise some slices of

lemon. Bits of toast don't go bad with it. If you happen to be cruising south,

just you use, instead of the New England bean, the Georgia or South Califor-

—

—

nia cow-pea."

Remarks.

—The author never had any soup he liked better than

this, although

the following is very nice.

Bean Soup with Cream or Milk.— Take 1 pt. of beans, parboil and

drain off the water, adding fresh.

Never put cold water upon beans which

have been once heated, as it hardens them boil until perfectly tender, season

with pepper and salt, and a piece of butter the size of a walnut, or more if pre

—

f erred; when done skim out half the beans, leaving the broth with the remain'

ing half in the kettle, now add a teacup of sweet cream or good milk, a dozen

or more of crackers broken up, let it come to a boil, and you have a dish good

enough to offer a king.

Corn and Bean Soup.—Take 2 lbs. of fresh beef, 1 lb. of fresh pork,

and 1 pint of black or navy beans (I think white ones yiW\ do just as well), soak

over night, one large onion, a small carrot, a head of celery

Put the above

ingredients into tlie soup pot with a gallon of cold water, and let simmer gently

for five or six hours.

Take off and let get cold; remove the grease, and place

-^-R-

420

on the stove to boil again.

corn.

CHASE'S RECIPES.

About an hour before dinner add a quart of canned

Strain the soup, season with cayenne pepper and salt, and serve

it with

or without the addition of boiling cream.

—

Remarks. Excuse me from the straining, but give me the cream, if you

have it, by all means. And I have not a doubt but what salt meats, properly

freshened, would make a soup hard to tell from that made with fresh; and

sweet corn, in its season, cut from the cob, 1 qt., will do as well as canned. I

know this from the nature of things upon general principles. So let others

judge, in all things from their own common sense Think.

I have made these

remarks to set people to thinking upon common things in the way here indiInstead

cated, for themselves, which is the true way to all improvements.

of straining, sometimes, you may rub the beans and the corn, when perfectly

tender, through a colander, as indicated in the sailor's plan above, and thus get

This last is from more

rid of the skins of the beans, and the hulls of the corn.

of the same kind of thinking. Put the puree, (any soft, mushy mass) back into

the soup, and make hot when served,

—

SOUP, TOMATO—Very Nice.— To canned tomatoes, 1 pt., or 4 large,

ripe raw ones, scalded, peeled and sliced, add boiling water 1 qt., and boil

till

thoroughly soft, then add cooking soda, 1 teaspoonful, and stir well; when done

foaming, immediately add sweet milk 1 pt, with salt and pepper to taste, and

1 tablespoonful of butter; and when it boils again have 8 or 10 common crack;

ers rolled

fine

splendid."

Some [think this equal, or better,

As the girls often say of a new bonnet: " It is just

which add, and serve hot.

even, than oyster soup.

Try it, by all means.

2. Tomato Soup with Milk.— Take nice ripe tomatoes, scald,

remove the skins, and slice up 1 qt., and stew J^ hour in 1 pt. of water; then,

add a level teaspoonful of baking soda, stir till done foaming, and put in 1 qt.

of hot sweet milk; and as soon as it boils again add salt and pepper to taste;

with a bit of butter and a few broken crackers if you want it richer. A small

And if you

slice or two of salt pork makes a nice substitute for the butter.

It should be made

desire a meat flavor, put in some steak from the soup- jar.

so that the milk addition is put in just as you are ready to serve it. This is

often called economical or mock-oyster soup.

Potato Soup.

—Thinly slice enough potatoes to make

1 pt., with 1 to 4

small onions (to obtain a little or more flavor, as you prefer) and boil in 1 qt. of

water until perfectly tender; add 1 pt. of rich milk, and season with salt and

pepper to taste. Serve hot. The potatoes and onions may be skimmed and

rubbed smooth through a colander, if you like.

Milk Soup. — Same as the last without the onions, using 1 pt. of water to

boil the potatoes in, then add 1 qt. of milk instead of 1 pt.

much water and twice as much milk.

choose.

;

simply using half as

Use with either crackers or not, as you

SOUPS, MEATS, ETC.

421

Chicken Soup, Delicious.—Take 1 chicken, 4 qts. of water, 1 tablespoonful of rice, an onion potato and turnip, 1 of each, J^ cup of tomatoes, 3

stalks of celery, pepper and salt.

Directions Joint the chicken and boil

—

very tender; pour through a colander and return the soup to the kettle, adding

the rice, which has been soaking; chop the potato, onion and turnip and add

1^ an hour after.

Cut the celery in dice and add 20, minutes before serving; the

tomato and seasoning last. If well done it will be very delicious; with milk or

cream more so, if }^ pt. of either are put in just in time to get hot when ready

to season.

2.

Chicken, Cream Soup.— The best way to get the virtue out of an

old, tough chicken is to properly dress and joint it, then boil it with 1 onion in

4 qts. of water till only 2 remain.

it fine with

Take it out and cut off the breast, chopping

the yolks of 2 hard-boiled eggs, returning to the soup and simmer-

ing a few minutes more, then adding 1 cup of heated cream, or J^ pt. of rich

milk, boiling hot, seasoning to taste and serving hot from a covered tureen.

Made

A

3. Soup, Chicken Currie, as

in India.— pair of nicely

dressed chickens, butter, currie powder, flour, salt and cayenne pepper and

some rice, to be nicely boiled by itself. Directions Boil the chickens care-

—

keeping always covered with water, till perfectly tender, removing scum

and oily fat as it rises; then bone them and have a skillet ready for frying the

meat in enough hot butter, first dredging the meat with flour before laying in

the hot butter; brown nicely, keeping hot.

Take 1 pt. of fhe cliicken broth,

which is to be kept hot, and stir in 1 table-spoonful of flour, 2 of butter, 1 teaspoonful of salt, and a little cayenne pepper and 2 table-spoonfuls of currie

powder, and, when all is well mixed in, add this to the balance of the hot soup

in the kettle and simmer a few minutes, then add the hot browned meat and

serve hot, and with the hot boiled rice.

Remarks. This is a very nice soup for those loving currie. Is very healthfully,

—

ful from the warming nature of the currie.

It would still be more warming to

the stomach if a spoonful of currie is put into the meat when frying, and some

prefer to put into the soup only half of the fried meat, serving the rest as a fry

with the rice, I like it either way, because I like the currie.

A

Soup, Celery, Rich and Creamy.— shank of beef, 1 large bunch

of celery or two small ones, and rich cream, 1 cup; a little flour.

Directions

Make a rich broth of the shank, always putting into cold water, skimming

—

when ready take up the meat and thicken the broth

with a spoon or two of flour, first rubbed in a little cold water; have the celery

off all the fat as it rises;

cut fine and boil it in the soup till tender; then add the cream, salt and pepper

to taste, and serve at once.

—

Green Corn Soup. Cut the corn from a dozen good-sized ears (real

" sweet " corn is the best in all cases), lay the cobs closely in the kettle and cover

—

with water— not less than 3 pts. or 2 qts. if needed and boil half an hour;

then take out the cobs and cook the corn in the same water till tender. Now

add 1 pint of rich sweet milk, if you have it, and boil a few minutes longer,season with salt and pepper, and if no milk beat 2 eggs and stir in, and co#*"

DR. CHASE'S RECIPES.

422

tinue to stir 2 or 3 minutes just as ready to serve.

if

nicely done.

3^

lb.;

It will

be found delicious,

Barley Soup. — Take a 2 or 3 lb. shin of beef, well broken, pearl barley,

2 small onions,

sliced; 2

small carrots, chopped; salt and pepper.

Directions— Put all into a soup kettle,