cover nicely with cold water and heat

up slowly for an hour, then 'continue 3 or 4 hours of more brisk boiling; and

if

you have celery, a stalk or two, cut and put in 15 or 20 minutes before serv-

ing improves the flavor very much. The old plan of simply putting in a little

barley requires a fife and drum to call the very much scattered nourishing

properties together.

Macaroni (Italian) Soup.—To 2 qts. of boiling beef-broth, or soup

(made as for the carrot beef soup, above, without the vegetables), add 6 or 7

of an hour; then, just when

sticks of macaroni and allow it to cook 3^ or

ready to serve, grate in J^ lb. of aice cheese. (The macaroni should be broken

up and soaked in water a couple of hours before cooking with the broth.)

%

Beef Soup. — A knuckle-joint or

shin-bone,

having

sufficient

meat

attached for a family of 5 or 6 persons six medium-sized potatoes, 3 or 4 small

Directions If a

onions, J^ of a small head of cabbage, salt and pepper.

joint it should be cut through by the butcher; and if a shin, it should be sawed

;

—

1 or 2 times across to allow the escape of the marrow and juices.

Put this into

sufficient cold water and place upon the stove as early as practicable to allow it to

be pretty thoroughly done an hour before dinner, at which time the cabbage,

having been finely chopped, should be put in. The potatoes and onions, having been properly prepared, should now be chopped finely together and added

Some persons are fond of adding

to the soup, with the salt and pepper to taste.

a few bits of red pepper to their soups; but if much is put in children usually

disHke it. If used, it should be put in with the vegetables.

Remarks. A well-made soup is very healthful, and they ought to be made

much oftener than they are in most families.

—

Rice Soup. — The fore leg and brisket of a lamb or very young sheep;

rice,

3^ to 1 cup, according to size of family

;

water, sufficient.

Directions

—

Wash the rice early in the morning, and put to soak in warm water to wholly

cover it.

The bones being broken, stew the meat until tender, then put in the

rice, with the water in which it has softened,

and continue the boiling until the

rice has become perfectly soft, having set back the kettle where there is no dan-

ger of burning.

Seasoning for Soups.

pepper only; but a

little

—A rice soup

is

usually seasoned with salt and

celery, summer savory, thyme, parsley or

marjoram

may be added, when desired, to any soup. All these herbs ought to be raised by

all who have gardens, for they add much to the taste of many other dishes as

well as soups.

Remarks.

—There

is probably no

soup equal to rice generally for the sick.

The seasoning may be made to suit their taste, but usually the plainer the

seasoning the better it suits them.

Certainly nothing but a little salt and pepper

should be put in without consulting the patient.

There may be some satisfac

SOUPS, MEATS, ETC.

tion in knowing that what

is considered

best for invalids

Beef soup is also excellent made with

general use.

423

is good

enough for

rice occasionally in place

of other vegetables.

Scotch Broth (Soup).— Take 2 lbs. of the scraggy part of the neck of

mutton.

Cut the meat from the bone, removing all the fat; cut the meat into

small pieces, and put into a soup pot with a large slice of a turnip, 2 small carcup of pearled barley, water, 3

rots, 1 onion, 1 stalk of celery, all sliced, aud

%

and boil gently 2 hours. On the bones put 1 qt. water and boil

gently the same length of time; then drain this into the soup. Cook 1 spoonful

each of flour and butter together until perfectly smooth, then stir this into the

soup with a spoonful of chopped parsley, season with salt and pepper and serve

pts. to 2 qts.

at once.

,

Free Press Household.

Bemarfcs.

—While we are with the Scotch, we will give a " Scotch Girl's"

Porridge, from Tilden, 111., as it is near enough like soup to go with them.

says:

Scotch Porridge.

She

—

"If the family consists of 6 persons, take 3 qts. of

water, and bring to a boil, take your spurtle (the Scotch for pot-stick or mushstick), keep the pot on the fire, take the oatmeal in your left hand (of course,

only right-handed girls can make this), and let it drop gently through your

fingers into the boiling water, stir briskly for 10 minutes, and you will have a

most delicious dish; salt to taste."

Remarks. It strikes the author that this would not only be more "delicious " if made pretty thick with the oatmeal and then thinned with 1 qt. of rich

milk, all made hot together, but more nourishing also.

I always like to get

the greatest possible good out of a dish, in fact, out of every thing, while it 13

on hand or being made.

—

Soup, Scotch or Mutton, Excellent.

—A leg of mutton, 4

water, 1 gal.; pearl barley, 1 cup; small carrots,

5 or 6; small turnips

lbs.;

and

onions, each, 2; a small head of cabbage, a handful of parsley, if to be had,

pepper and salt. Directions— Put the mutton and barley into a suitable kettle

with the water, cold; slice the onions, turnips, and 2 of the carrots; grate the

other carrots, chop the cabbage fine, and when the water comes to a good bubbling simmer, add all the vegetables, keep covered and simmering for 3 or 4

hours, or until all is perfectly tender; add salt and pepper, and serve hot, when

all lovers of soup will say

"excellent."

Noodle Soup, and Noodles, To Make.— By putting noodles into

any soup it thereby becomes noodle soup. See carrot and beef soup for the

"stock " or manner of making the soup for the noodles. They will cook in 15

or 20 minutes, hence should not be put in only this length of time before serving.

To Make the Noodles. Put 1 cup of flour upon the molding board, making

Knead

a hole in the center into which put a well-beaten egg with a little .salt.

and roll as thin as possible, dredging with a little flour, roll up snugly and slice

from the end; then shake out the strips and place on plates until perfectly dry.

This may be done in the oven, when not too hot, with both doors left open.

They may be added to any rich soup, or one made purposely for them as indi-

—

cated above.

DR. CEASE'S RECIPES.

424

Remarks.

—How this name ever got applied to

not imagine, as noodle signifies a simpleton.

I

this article for soups, I

can

know it is a favorite dish with

would by no means consider them simpletons from

form of

dumplings boiled in water or soup, is a very indigestible mass, and in

no way fit for an invalid. Still, I know, also, that our German population are

much more healthy than Americans, and, therefore, they are better able to

digest noodles and dumplings than we are.

It is from their more simple and

plainer style of cookery, no doubt.

the Germans, although I

that fact.

Still,

I do think that flour dough in this form, or in the

Mock-Turtle or Make-Believe Terrapin Soup, From Bob,

— He says: *' Of course, its a sham, for there ain't nothing in

the Sea Cook.

this world that

can take the shine out of a real terrapin (turtle); still, if you

ain't got none of these nice creeturs, you can manage to make shift with a calf's

You don't want the whole head of a calf, but boil it just the same, but

head.

don't sluice it with all the water in the reservoir, only enough to cover it, and

in that water put a couple of onions and salt and pepper.

"When boiled tender,

and a table-spoonful of the brains.

Cut it up, but not too fine. Put into a frying-pan a \^ lb. of the best butter, and

bring it up to a light brown, mixing in a very little sifted flour when it is off

the fire, and a little cayenne pepper, and just a touch of sweet marjoram. If

you put herbs into hot, boiling butter it makes a bitter taste. Then stir the

sauce with a little of the water the calf's head was boiled in. Then put in your

chopped-up calf's head. Place it on the fire again not to cook, but to get hot

only and last of all pour in 3 wine-glassfuls of Madeira, but if you have not

that let it be sherry- Though it ain't terrapin, it's good all the same."

Remarks. Turtle soup being a favorite with saloon men, of course, wine is

always used but home-made will "fill the bill" in any case wliere wine is

always called for. Excuse me from using the brains. If one has not enough of

For oyster

his own, it is no use to try and make it up by using those of a calf.

soup, see Oyster Stew, etc., as made at Delmonico's. For marjoram and other

take, say, half the meat, half the tongue

—

—

—

seasoning herbs for soups, see Seasoning for Soups, in connection with the Rice

Soup.

The following Prussian, Green Pea, and Asparagus Soups and the Broths,

Lamb, are from the "Indian Domestic Economy and

Cookery," quoted from in some other places, an explanation of which will be

found in connection with the Chicken Currie. The recipes are plain, and will

be found a valuable addition to those of our own country. See also Mock

or "Stocks," Veal and

Oyster, and some other soups in the ]\Iiscellaneous Department,

Prussian Soup, as Made in India. — Celery, 4 heads; carrots, tur-

—

and lettuce, 2 of each. Directions Cut them all into small

and fry in a little ghee (butter or drippings). Take a ge€r{2 lbs.) of mutton, cut it into slices, put it all together in a large saucepan and keep it sweating for an hour without any water; then pour on water, 3 qts., and shut the lid

close and simmei; gently for 3 hours longer, and serve.

(See explanation of tliis

and the following in the last remarks above.)

nip,

onions,

pieces,

SOUPS, MEATS, ETC.

1.

Green Pea Soup of India.— Nice,

peas, of a green color, 3 pts.

;

485

freshly picked

and shelled

nice butter, }:^ lb. ; parsley and green onions, a

—

DrRECxroNS Boil, as they call it, all these in the butter over

a slow fire till thoroughly stewed (fried, as we say); then pound in a mortar

(rub through a colander), and put in consomm4 {" stock ") to suit the number for

dinner, and leave it on the corner of the fire, for if it boils the peas will lose

(In India the cooking is generally done over a fire-place.)

their green color.

We would say set it back on the stove, merely to simmer. At the moment of

sending to the table put in sippets of bread i^bread cut into dice shaped pieces

handful of each.

and nicely fried in ghee (butter), and serve.

Remarks. It strikes me if

or J^ of the peas were saved, and boiled In

water with a httle salt to fairly cook them, then put into the pea soup when

—

%

about to serve, it would be a

it

was made of

,

especially so

nicer flavor and show more plainly what

the bread " sippets " were thought too much

little

if

trouble to prepare.

2.

Green Pea Soup, American.— Take lean, fresh beef, 2 lbs.;

green, shelled peas, 2 qts.

;

Jwater, 3 qta

Dikections

—Boil the pods in the

water J^ an hour, then skim them out and put in the meat and simmer slowly

till half an hour before serving, adding boiling water to make up for evaporation; then add the shelled peas, and when tender, thicken with a little flour or

corn starch, and season with chopped parsley, if you can get it; salt and pepper

just before serving

Asparagus Soup of India.— This is made only with the green part of

the tops.

Prepare a veal or lamb broth, whiih see below, for each 3 qts. needed

take \}/2. pts. of the green tops and cut about 2 inches long and boil in water

with a little salt; then rub two-thirds of them through a sieve or colander and

put into the broth; the other one- third, chop as nearly the size of peas as may

be (about }4' inch long), and put into the soup just before serving, which leaves

them quite firm.

Turkey Soup, Prom the Bones and Left Over Meat.—I do

not know who to credit for thinking out the plan of obtaining the flavor of

turkey in a soup, by breaking the bones (instead of throwing them away, as

usually done), and putting, with the left over pieces, into a kettle with 3 qts. of

cold water, and a table-spoonful of rice, covering closely, and setting on the

back of the stove to simmer for an hour; then let boil slowly till the rice is

done; and pour into an earthen jar, and set in a cold place till next day.

When wanted for dinner remove the layer of fat (and this is a good plan with

any soup); then heat, and serve hot, with crackers and pickles.

Remarks So you may do with the remains of 8 or 3 chickens, leg of lamb,

veal, rabl)its, ets., not forgetting to break all bones containing marrow, or, for

—

using rabbits, see next recipe.

Game Soup. —^Two rabbits, J^ lb. of lean lamb, 3 medium sized onions,

of lean beef; fried bread; butter for frying; pepper, salt, and 3 stalks of

white celery cut into inch lengths; 3 qts. of water. Directions Joint the

1 lb.

—

game neatly; cut the lamb and onion into small pieces, and fry all in butter to

—

DR- CHASE'S RECIPES.

426

Put into a soup pot with the beef; cut into strips and add a

Pour on the water; heat slowly and stew gently 2 hours. Take

out the pieces and cover in a bowl; cook the soup 1 hour longer; strain, cool,

drop in the celery and simmer 10 minutes. Pour upon fried bread in the

a

liglit

brown.

little pepper.

tureen.

Carrot Soup, from Stock.

— The day before this soup

is required boil

when

The next day add salt and replace on the fire. Scrape

your carrots and cut them into small dice (except one, to be grated, as below):

3 lbs. of good soup beef in

cold skim off

1

gallon of water until reduced one-half;

all fat.

put these in the soup with cayenne pepper, 1 table-spoonful each of burned

Boil till the carrots are tender and

sugar, sharp vinegar and grated carrot.

serve.

Bemarks.

—Much

is said about "stock" by nearly all who give directions

The plan here given is the true way to have a soup rich and

A jar can be kept for this purpose, if soup is to be made every

for making soup.

nourishing.

day, otherwise, the above plan is the better way. When a jar is kept for this

purpose all marrow bones, bits of meat, fowl, etc., shall be put in and heat up

every day, by placing the jar upon the stove for that purpose, and to draw out

the juices of the tit-bits, broken bones, etc., which are added from time to

time; observing, however, if a jar is kept for this purpose, it must be scalded

out once or twice a week— according to whether the weather is hot or cold to

—

keep it perfectly sweet.

—

Split Pea Soup. Make a broth of some water that corned beef or salt

pork has been boiled in, and some beef bones. Do not let it be too salt; in that

Put 1 qt. of the split peas in enough of the water to cover

case use half water.

them when they have stewed soft, mash them through a colander, and then

mix with them 2 qts. of the broth, in which the bones have been boiling; add 1

onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving put

;

small pieces of toast in the soup.

Peterson's Ladies' Magazine.

Green Pea Soup. — Boil 1 pt. of green peas in salted water with a slice

of onion, a sprig of parsley and a few leaves of mint. When done draw off

the water and pass the peas through a sieve.

Dilute this puree to a proper con-

Just before serving make it very hot, put in a

If the color is

piece of fresh butter, and if you have it half a cup of cream.

not a sufficiently bright green add a few drops of spinach greening. Serve

sistency with some good stock.

with small pieces of fried bread.

Bemarks. If a broth, or soup, is used, as made for the carrot soup, above,

in place of the salted water, as here directed, the soup will be that much richer

—

and better.

It is

"stock" itself.

Broths, as Made in India—Veal or Lamb.— Take a joint of veal,

or the fore leg of a lamb, crack the bones nicely, make clean and put into a

etewpan and cover with cold water; watch and stir well, and the moment it

begins to simmer skim carefully; then add a little more cold water to make all

the skum rise; skim again, and when the scum is done rising, and the surface

of the broth is quite clean, have properly prepared the following:

A medium-

SOUPS, MEATS, ETC.

427

sized carrot, 1 head of celery, 2 turnips and 2 onions.

Put these into the broth,

cover closely and simmer very gently, not to evaporate the broth, for 4 or 5

hours, according to the amount of the meat, strain, and, if not to be used the

same day, set in a cool place.

—

Remarks This may be used for all soups, brown or white, made of beef,

lamb or veal, as a knuckle of beef can be used in preparing the broth or stock,

if you choose, in place of the veal or lamb.

"Stock," Explanation of and How to Make.— The meaning of

this, now common, word is the untliickened broth from any meats to form the

basis, or strength, of all soups; also often added to gravies to enrich them or to

Made as follows:

Brown Stock. To make the common stock for brown soups, gravies, etc.,

get a "hock" or "shin-bone" and about 4 lbs of extra soup meat; cut the

increase the quantity.

—

meat into small pieces, saw the bone off inside the joints and split, to obtain the

marrow; slice an onion and fry it, with the cut beef, in the marrow to a nice

brown now put the fried meat and onion with the hock into cold water, 2 gallons, and let it simmer 6 to 8 hours, and pour through a sieve and strain through

a cloth into a perfectly clean and sweet earthen crock, and in the morning skim

This is used for any brown soups or brown gravies. For

off all the grease.

;

white, or uncolored soups or gravies, omit the frying.

in ordinary weather this stock will keep a week;

If kept in a cool place

when the crock or jar in

which it is kept must be thoroughly scalded out and aired in the sun or before

a hot fire or stove. See, also, remarks at the beginning of soups upon " Stock."

—

Onion Soup— The Best Saved to the Last. An onion soup nicely

made is one of the most healthful, consequently the best soups made. Take 6

medium-sized onions, sliced, and brown slightly in a suitable dish, with a tablespoonful of butter, adding 3 medium-sized potatoes, also sliced, and a little

pepper and salt, and let all then cook an hour or two, putting into cold water,

and simmer slowly. Add stock, 1 pt., season to taste, and serve hot, as all

soups should be.

Remarks. Onions, if peeled under water, saves the tears for other occasions, and does not leave an odor upon the hands.

—

Oatmeal Gruel, for Invalids and Children. — Take oatmeal, 2

table-spoonfuls, and pour upon it boiling water, 1 pt., or a little more; let it boil

until quite like jelly; then strain, or pour through a small fine sieve, kept for

such purposes. To a coffee cup of this add sugar, 1 tea-spoonful, and 2 teaspoonfuls of cream, when it will be fit for a king. For very young children or

very weak invalids of a dyspeptic tendency make thinner with water while

boiling, or with cold fresh milk after done boiling.

Remarks. Although a little out of place, 'tis valuable anywhere and good

For those who are sensible enough to take a light

for anybody, even in health.

tea or supper, this, with some bread or crackers, will "fill the bill" nicely,

—

even with straining.

•V-A-I^XOTTS XJISHCESMEATS, POULTRY AND PISH — With Suitable Giavies,

Sauces, Etc.

it

—Remarks. —Most beginners in house-keeping will not only find

well to have a few receipts for cooking meats, poultry, fish, etc., in their

more common ways, but particularly valuable to know how to be economical

in saving what may be left over from a meal, or several meals; with which a

dish may be prepared not only as savory and palatable as the original, but often

more so. We trust both these points will be found true in the following

And, as we so often hear the question asked by the housewife: "What

receipts.

shall I get for dinner? " or whatever the next meal may be, I will start out in

the " dish " line,with a " bill of fare " for a week, so everyone may know what

will be proper, remembering, however, they can make any change they choose

for the day or for a single meal, as suits their pleasure or desire, according to

what they may have on hand.

—

A

Week's Bill of Pare. This list was taken from a note-book, kept

by a city lady for her own convenience. It will be found to be as well adapted

to a village or country housewife as for a lady of the city.

The amounts to be

cooked or purchased for cooking to depend upon the number of persons to be

at the table always remembering that it is better to have something over rather

than to be short, especially if you have company. Besides the articles named

;

may be oatmeal or cracked wheat, milk or

water toast, corn, graham, or buckwheat cakes, tea, coffee or cocoa

as you

in the daily lists for breakfast there

—

choose; for dinner, as many of the vegetables of the season as you like, with tea

or coffee also; and for supper, such side dishes as you choose, made up from any

of the meats, together with canned or fresh fruits, according to the season:

—

Sunday.

Breakfast, beefsteak; dinner, turkey, chicken or other fowl,

plenty to leave over, with vegetables, pie or pudding, or both.

Monday.— Breakfast, the left-over turkey, or fowl, broiled; and for din.

ner what is still left over, fricaseed,

Tuesday.

warmed up or fried, with the gravy.

— Breakfast, chops of lamb, mutton, veal or pork, as preferred,

dinner, beef-soup, vegetables,

and pudding.

Wednesday.— Breakfast, ham and eggs;

dinner, boiled corned beef, or

pork and beans, and pie.

Thursday.

—Breakfast, hash or any of the made-up dishes from left-over

corned beef, etc.

;

dinner, soup, with its surplus meat, vegetable etc.

Friday.—To suit catholic "help," be sure to have fish for breakfast and

dinner, and any other meats desired by any others of the family.

—

Saturday. Breakfast, veal cutlets or chops of other meat, as preferred,

and buckwheat or other griddle cakes; dinner, beefsteak, mashed or fried

potatoes, and pie or pudding.

428

VARIOUS DISHES.

429

HINTS IN COOKING MEATS AND FISH.—Boiled Meats.For cooking they should always be put into boiling water, which sets or closes

the pores and keeps in the juices: after which slow boiling until tender.

And

if

corned boiled beef, to be eaten cold, is left to stand in its water over night,

it

will be sweeter and more juicy.

For Soups always put into cold water, which leaves the pores open and

allows the juices to escape into the soup, which is desired.

boil keep it boiling slowly

—not merely to simmer, but to

After it begins to

boil.

The Same for Fish, using only water sufficient to cover it.

For Roasting Meats and Poultry, a hot oven, the door to stand a

little open,

covering the meat well with drippings or butter before putting into

the oven, which keeps the surface moist and also helps to retain the juice of the

meat.

For Frying Fish always have fat or butter hot, and plenty of it; and

the fish should always be well drained after soaking, or the moisture absorbed

with a napkin before putting into the pan to fry.

Remarks.

As sometimes in warm weather meat and fish are liable to get

"tainted," I will next give a receipt for correcting this difficulty.

This receipt

also relieves the pain of burns, etc., and is a great disinfectant.

Putid, or Ill-Smelling Meats, Poultry Fish, Butter, etc.

to Correct: Permanganate of potash, 1 oz.; water that has been boiled

and become cold. 1 qt.

Directions:

Put into a bottle, cork, and

shake well, to dissolve the permanganate, and it is ready for use. Put

from a teaspoon to a tablespoonful of this (according to the size of the piece

of meat), into sufficient cold water to cover the meat in a suitable sized

jar or crock; stir with a stick (as it stains the hand or clothing); then

put in the meat, chicken, duck, or fish, as the case may be, washing every part

thoroughly and letting it remain ten minutes in the water; then rinse thoroughly

which will remove all " taint" or ill-smelL

For Butter. — Slice it off thin, wash carefully in the same strength, rinse

nicely in pure water, then

mold again, wrap in muslin, and cover with nice

brine.

For Burns. — Take 1 teaspoonful of the mixture to l4 pt. of water; wetthem wet is said to relieve the pain

good for bruises, to relieve pain.

See the remark?

below as to how to treat extensive scalds and burns and for a general dis-

ting cloths in

immediately;

it,

it

laying on and keeping

is also

infectant.

Remarks.

Observe the heading is putid, not putrid. The first ojmes from

the second from putrere, to be rotten.

It will not restore rotten meat, but it will correct ill-smelling meat.

Actual decomposition (rottenness) cannot be restored. This mixture is claimed

to be the same as

the Latin word, putere, to have an ill-smell

;

Condy's Fluid, which is claimed to be the best disenfectant known;

and Dunglison, the great Medical Dictionary man says: "Condy's Disinfect

DR. CHASE'S RECIPES.

430

ing fluid, is supposed to be a concentrated solution of permanganate of potassa,"

etc., which is the same as " potash," above.

Mr. Condy, in a pamphlet published by himself in 1862 says " half a tumbler of his fluid in a good sized bath

(this is supposing a person to be scalded all over, or at least

much of his surface),

will give instant relief in these frightful scalds and burns.

Driving away Flies with It.

—The writer of "Hints and Helps,"

published in the Blade in 1879, from which the author gathered and condensed

these items, claims that a

little of

this mixture, in a soup-plate of water, will

away flies, even those big buzzing ones which are so troublesome when

fresh meat is around.

This is easily tried, but knowing the permanganate to be

a powerful disinfectant, I have no hesitation in recommending the mixture for

all the purposes for which it is claimed to be valuable.

drive

BEEFSTEAK.— How to Cook It.— As beefsteak

is,

probably, more

often cooked than any other dish, I will begin with it; and as I have, in rhyme,

by a Layman contributor to the " Home Department" of the Toledo Commerthe way it v.-as cooked by an English "beefsteak fluke" in 1734, and

which has continued to be the plan, until very recently, and still is the plan

pursued by most people. I will give it, and afterwards make such explanations, in the remarks, as shall give the true, and better way, of cooking beefThe rhyme referred to is as follows.

steaks.

cial,

" Pound well your meat till the fibres break.

Be sure that next you have, to broil the steak,

Good coal in plenty; nor a moment leave,

But turn it over this way, and then that;

The lean should be quite rare not so the fat.

The platter now and then the juice receive.

Put on your butter, place it on your meat.

—

Salt, pepper,

turn it over, serve, and eat."

—

Remarks. This "contributor" asked: "Can any correspondent of the

" Home Department " furnish a better rule? " to which I answer, yes. Simply

and you have the better rule, except the

why pounding should be resorted

to, as it lets out the sweet juices of the meat, and removes, if broiled, (broiling

is the true way to cook a steak) much of the nourishing properties, and spoils

Some people broil, or rather cook, their steak on top of

its delicacy of flavor.

the stove.

This is not delicate, nor so advisable as to cook in the hot skillet, or

spider, without butter, as mentioned below; but I will give you the plan which

my family pursued for a number of years before my companion was taken

away by death.

leave off the

first,

or italicised line,

steak be very tough, that is the only reason

BEEFSTEAK.—Broiler, to Make.— I went to a tinner and told him

I wanted a kind of " Griddle Ring Broiler," made of suitable sized wire

barred, of a size to drop into the stove, by taking off a cover.

—cross-

The holes being

9 inches, he made a ring of No. 9 wire, 8^^ inches in diameter; and cross-barred

it

with No. 15 wire, to lay the steak upon.

of the No. 9, or possibly No. 8, which is

Then, for a handle, he took a piece

larger, about 4 or A14. feet lonfi.

still

VARIOUS DISHES.

431

and bent it, in the centre, parallel, about 2 inches apart, looping, or bending the

two free ends of this wire for the handle, around one side of the ring, or

frame, part of the circular griddle, on the under side, fastening these two wires,

forming the handle, to tlie opposite side of the ring, with smaller wire, to keep

the handle in place, then bending these two wires up, at right angles, with the

griddle ring, and bending 6 inches, or thereabouts, of the top of this handle

off again at right angles, to take hold of with the hand when broiling; the

handle to be long enough to carry the upper bend at least 1 foot above the top

of the stove, supposing it, the griddle, to be down in the stove hole 6 inches or

more, with the steak upon it, which will prevent burning the hand while broilIn this way, properly seasoning and turning two or three times,

a steak is very quickly cooked, retaining all the juices, if you did not pound

it, to let them out.

With this kind of a griddle broiler you can get down close

We have used this over a coal tire with

to the coals and save much trouble.

about the same satisfaction as over a wood Are, if the fire is pretty well burned

down. I think almost any tinner can get up such a broiler from the above

description, if so, they will be found very convenient for all who love a nicely

broiled steak.

It is equally as nice for broiling veal, lamb, chicken, etc.

Of

course seasoning properly, having a hot plate to put it upon, with a moderate

amount of butter upon the steak to form the gravy. Cover with another hot

ing with it.

plate, if not to be served immediately.

—

Remarks. Either of the above plans make a nice dish, or, if after the

water is poured off the beef, a little milk, or if no milk, a little more hot water

is put on, and after cooking a few minutes, thickening a little with flour, rubbed

smooth in a little cold water, makes an agreeable change, a very nice dish indeed.

Or the sliced dried beef may be minced fine or sprinkled into a salad,

or mixed with potatoes and eggs for a breakfast dish: or heated with steam, or

eaten with fresh or canned peas, or with stewed onions and potatoes.

Thus it

may be used in many ways, to suit the taste; or be utilized with such things

as may be on hand or obtainable.

BEEP BALLS.— With Uncooked Meat, Fried.— Chop very fine

raw beef, 2 lbs, or as much as needed, with ]4 lb of suet, skinned or chopped;

season to taste with salt, pepper and a

little

cloves;

mix in a handful of flour,

and mould into balls and fry in hot drippings, or lard, (drippings is best for

this) to a nice brown, turning to brown both sides.

Serve hot; but they are

good cold. For the author a tablespoonful of powdered sage helps the flavor

much.

MEAT

BEEF OR OTHER

BALLS.— From Left Over Meats.—

Chop cold, or left over meats of any kind, with the same bulk of potatoes, add

a little onion to flavor slightly.

Then take dry bread, pour hot water on it, to

moisten sufflciently, having bread enough to make the mass adhere, so it can be

fried in cakes or balls (a nice brown), in a skillet, with a

pings, as

you would fry meat.

little

butter or drip-

Nettie Hines-Wood, of Janesburg, Mo.

in

Blade.

Remarks.

—She called them "noodles," but, although I can see a nice dish

432

DR, CHASE'S RECIPES.

in them, I do not see "the chuckling grin of noodles."

been made by a ' simpleton."

arul

'Tis too nice to have

CoXd Meats Economically Used. — Chop any cold meats, as for hash,

warm up in milk, the more cream in it the better. When about ready for

the table, season and break in an egg, if you like; some like it better without.

To be eaten with nicely baked potatoes, or potatoes warmed up in a little milk

and a bit of butter.

—

Cold Beef—Another Way. Mince it line with pepper, salt and onions

and some rich gravy, and put it into tins three parts full; fill them up with

mashed potatoes and brown in the oven.

—

Cream Croquettes—Delmonico's Substitute for "Hash."

Mr. Delmonico describes croquettes as the attractive French substitute for

American hash, and tells how to make them. "Veal, mutton, lamb, sweetbreads, almost any of the lighter meats, besides cold chicken and turkey can be

most deliciously turned into croquettes. Chop the meat very fine. Chop up

an onion, fry it in an ounce of butter, add a table-spoonful of flour; stir it up

well; then add the chopped meat and a little broth, salt, pepper little nutmeg;

stir for two or three minutes, then add the yolks of 2 eggs, and turn the whole

into a dish to cool.

When cold mix well together again, divide into parts for

the croquettes; roll into the desired shape in bread- crumbs, dip in beaten egg,

then in bread.crumbs again, and fry crisp to a bright golden color.

The cro-

quettes may be served plain, or with tomato sauce or garniture of vegetables."

—New York paj^r.

—

Remarks. Thus it will be seen that any kind of cold meats may be economically "turned," as the women say of re-making a dress, into a new dish,

which may even have a nicer relish than in its first form or "dress "

lowing is the manner in which "Winifred," of Toledo, saves her

The fol-

Cold Beef and Dry Bread, or Biscuit Balls.— Chop your beef veryfine (pork will not do), then

soak your bread in cold water till it is soft, then

take it in the hands and squeeze as much of the water out as you can, having

two-thirds as

much bread as meat; then mix the bread and meat thoroughly

and mix in; add salt to taste, and grate in enough

nutmeg to season nicely; make out in balls about the size of a small biscuit,

and fry slowly in butter or cooking fat, till brown on both sides.

together, beat 3 eggs well

—

Beefsteak, Broiling in a Spider or Skillet. A writer who knows

about liow to cook a steak says: When steak is bought see that it is not cut

more than

of an inch tliick, and that it is of the same thickness all through.

%

Have the skillet on the stove until

it gets hot, lay the steak on it, without

pounding (she certainly learned the secret of not pounding); turn it immediately,

and keep turning for two minutes, or longer, if you do not wish it very rare.

Be sure and have the skillet hot enough before you begin perhaps you may be

afraid it will stick or burn, but it will not, if you manage right.

Meantime

have a plate in the oven heating, and when the meat is done lay it on tlie plate,

with a little butter over it, season with pepper and salt to taste, place in the oven

for one minute and it is done.

;

VARIOUS DISHES.

433

—

Remarks. I can see no use of putting in the even for one minute, unless

meit the butter, but if the plate and steak arc both hot that will soon

melt without putting in the oven, unless you have to wait for something else,

which ought not to be, as a hot steak is the way to have it; let it be the last

touch to finish getting the meal. It is very proper, however, to cover with

it is to

another hot plate to send to the table.

If the steak sticks to the skillet, at first,

Trim off any membrane around the steak that would

cause it to curl, or turn up at the edge. This gives you a crisp and brown sur-

loosen it with a knife.

face, with all the juices retained.

Pepper and salt to taste, in all cases.

Beefsteak Smothered With Onions.— Broil

the steak,

as above,

having 2, 3 or 4 onions, according to size of family, nicely chopped, and put

into a skillet, or frj'ing pan, with drippings, or butter, stirring to avoid burning

until done.

Put them upon the steak, in a hot plate, and turn another hot

plate over them, for a few minutes, to allow the steak to absorb their flavor;

Those who do not like the onions can have their steak served withserve hot.

out them.

Remarks.

— Some people boil their onions,

first,

until tender, then mash, oi

chop, frying the steak in butter, or drippings, taking up the steak and then

frying the onions in the gravy and pouring over the steak.

This makes them

softer and a little more mushy, and the steak not quite so digestible.

Beefsteak and Salt Pork Smothered With Onions.—Fry a few

dices of salt pork brown

;

take out the pork then put in the steak and fry also

— any tender steak will do; when done take up and put in the onions, sliced

thin, cover and cook slowly, stirring occasionally.

onions upon the dish.

salt, if

Put pork, then steak, then

Make a gravy by adding a little water, flour, butter and

needed, and pour over the whole.

Beefsteak Fried in Cracker Crumbs.

papers asks, and directs as follows:

—A writer in one of the

Do any of you have to get up early in the

morning, and get breakfast in such a terrible hurry that you can't wait for nice

coals to broil the steak? If so, just have a little very hot butter in the pan,

and after pounding or hacking the steak lightly, salt and pepper it, roll in finely

crushed cracker crumbs, and brown quickly in the butter. You will find it a

decided improvement on the leathery substance called fried steak, and a very

palatable substitute for broiled.

Remarks.

—To have the steak cooked in this way, done, without burning

the cracker crumbs, it would

thin,

seem to me necessary to have the steak cut very

say split ordinary steak, with a sharp knife, which will enable it to cook

through much quicker than if thick. Steak, as well as pork, is improved by

the dipping into cracker crumbs, or batter, and frying quickly, when to be

fried at all.

I like even broiled pork better than fried, unless the fat, or butter

is very hot

sozzling (\ong soaking) any meat in half hot fat, spoils it for diges-

—

tion, whether dipped in crumbs or not.

Dried Beef With Eggs. — Slice, or buy it of the grocer, cut into thin

chips, dried beef J^ lb.

Put into a frying pan. well covered with hot water,

upon the stove; and when it comes to a boil pour off the water, which freshens

28

—

—

DB. CEASE'S RECIPES.

434

it, now put in butter, a good table-spoonful (lard or drippings will do), add a

dash or two of pepper, and let it cook a few minutes, over a quick fire; then

break and add 3 or 4 nice eggs, and stir until the eggs are done. Serve hot; or,

dredge the beef with flour just as it is done frying, and fry the eggs by them-

selves, and serve as with ham.

Remarks.

way:

—Another lady writer uses up her cold meats in the following

—

Nice Meat Balls. Take a quantity of cold meat sufficient for a meal,

bone and chop fine, season with salt and pepper, nutmeg and allspice; soak

about one-third as much of white bread in cold milk, press out, and mix with

the meat; add beaten egg one egg is enough for three persons and lump of

butter the size of a walnut, mix thoroughly and roll into balls; fry in hot lard.

Pile in a pyramid on a flat dish and serve.

—

—

—

A Dish of Scraps. Take some cold potatoes, a few pieces of dry bread,

some scraps of cold boiled or fried meat; chop it all quite fine in the choppingbowl; season with salt, pepper and sage; put in a piece of butter and cook it

Mrs.

It is much better than potatoes alone warmed over.

the same as hash.

A. M. Fellows, Prairieville, Mich.

Beef or Veal Head Cheese flrom Bony Pieces, or With

Chicken.

— Take the bony or cheap pieces of beef or veal and boil them until

perfectly tender

;

remove the bones and chop it fine, as for hash

;

season with

butter, pepper and salt, a few crackers rolled fine, a little sage or sweet herbs of

any kind to suit the taste, add a little of the broth in which it is cooked, stir it

well together and press it into a tin basin or deep dish, cover with a plate (with

weights upon it), let it stand until cold, then slice it as you would head-cheese.

It is very nice for supper and lunch, or for your hungry boys and girls who

carry their dinners to school. Chicken or turkey prepared in the same way,

omitting the herbs, is very nice. Melissa W.

Remarks. —This will be just as good a dish as though " Melissa W." had

given her full name. Still the author would prefer to give full credit, but it is

impossible in all cases. I know it will make a nice dish prepared from any of

the articles named.

Venison Steaks, Broiled. — Cut them thin and broil nicely by turning

frequently, having seasoned to suit the taste; put into a hot dish or plate, with

'Tis customary to serve venison

a bit of nice butter upon each steak keep hot.

with cranberry sauce or jelly. No meat equals venison for the author's taste.

;

But rabbits treated as next given are also very nice:

Rabbit Cutlets. — Cut the different limbs into the size of cutlets; such as

the slioulders cut in half; also the legs, with the ends of the bones chopped off,

and pieces of the back, even to the half of the head. Have ready some breadcrumbs and the yolk of an egg beat up. Drop each cutlet into the egg, and

then into the bread-crumbs, as for veal cutlets. Fry them a nice brown, and

when you dish them pour round them some rich brown gravy, which may be

flavored with tomato sauce, if approved, and put round them pieces of fried

bacon, if liked.

-

VARIOUS DISHES.

435

—

Liver Hash. " Hash " made of beef is such a common dish we have

thougit to get up something new, and very nice for those who are fond of liver.

Boil the liver until thoroughly tender there must not be even a suspicion of

hardness about it. Then mince it finely with a choppingknife. Heat the mince

very hot in a sauce of butter and browned flour. The seasoning is pepper, salt,

a dash of lemon, or a little piquant sauce, such as mushroom or other catsup.

—

Chicken Hash. — This is the proper way to serve for breakfast whatevej

roast or boiled chicken may be left over from dinner.

Mince the cold chicken,

but not very fine, and to a cup of meat add two table-spoonfuls of good butter,

a half cup of milk, enough minced onion to give a slight flavor, and salt, mace

and pepper to taste. Stew it, taking care to stir it, and serve with a garnish of

parsley, it you like it.

Every particle of bone must be extracted.

Remarks. If prepared cold, press it instead of stewing and serving hot.

—

Beef Liver, to Fry. — Cut the Hver in thin slices, dip each slice in wheat

flour or rolled crackers, and fry in hot lard, beef dripping or butter; season

with pepper and

salt.

It

must be thoroughly cooked and a

fine

brown;

served hot.

Calf's Liver Head-Cheese, or for Eating Cold.— Take a calf 's

water enough to cover it and cook till

tender; then bruise it with a spoon, or mash it with a potato masher; add a cup

of cream and season with salt, pepper, a little cloves and sweet majoram, if you

have it; if not, a little sage, if you like it. Mix nicely and put in a wet dish,

or mold, and weight it tightly till cold, when it is ready for tea or lunch at any

time, and a very nice dish it makes.

Remarks. It is more delicate and palatable than beef's liver fried in butter

liver and put into a saucepan with just

—

as steak, i.

e.,

without the trouble of making into head -cheese; but the head-

cheese, too, is nice fried.

Beef to Boast or Bake.— A " Farmer's Wife " informs us— and they

know how to do it— "to lay the meat on some sticks in a dripping-pan, the

sticks to be thick enough to allow

^

an inch of water in the pan without touchSeason with salt and pepper, and put in the oven 3 or 4 hours

before it is wanted for the table. Baste it often with the water in the bottom of

the pan, renewing it as often as it gets low. This makes sweet, juicy baked

ing the meat.

The great secret of it is, not to have the meat touch the water in the botbeef.

tom of the pan, and to baste it often. Tough, unpromising pieces of beef ara

best cooked by steaming them an hour and a half, or so, and then putting them

in the oven and baking as much longer."

Remarks.

—If the sticks nor the water are used, to prevent burning beef

place a dish of water in the oven, the steam from which removes the danger of

burning the meat. But the basting with the water and juices as they drip from

The following will also be found a very

the meats is a very nice way indeed.

nice way of roasting a kind of half roast and half stew:

Beef, a Pot Boast or Stew.

— Slice thin

salt pork, i^ lb.,

and lay it on

the bottom of a dinner-pot; peel and slice a medium-sized onion and lay it over

the pork; then put into the pot a rather square, solid piece of the round of beef.

DB.

436

CEA8W 8 RECIPES.

season it with a table-spoonful of salt and a table-