spoonadd sufficient hot water to reach one-fourth up the side of the

meat; cover the pot and set it where the meat will cook slowly; about 3^ hour

to each pound of meat is generally the time required for cooking.

Turn the

meat occasionally and cook it very slowly until it is brown and tender; take

Weighing about 6 lbs.

;

ful of pepper;

care to keep only sufficient water in the pot to prevent burning.

When the

meat is done keep it hot in the oven, while a table-spoonful of flour is boiled for

two minutes in the gravy; then serve the gravy and pork on the dish with the

pot roast.

Salad Dressing for Any Kind of Meat, Chicken, etc.— A scant

pint of cold boiled or roast meat cut in small dice.

Veal, lamb or chicken can

be used, or even two kinds of meat if you have not enough of one. Twice as

much cabbage as meat. Only that part of the cabbage which is white and brittle should be used, and it should be chopped fine.

The Dressing, or Salad. Take good vinegar, 3^ pt. 1 heaping table-spoonful of sugar; 1 tea-spoonful of dry mustard; 2 eggs, a little salt and pepper and

butter the size of an egg.

Dikections Heat the ingredients, the butter

—

;

—

excepted, over boiling water, or by setting the basin into a pan of boiling water;

stirring all the time to prevent curdling the eggs; as soon as it thickens remove

from the hot water, then add the butter, stir it in, and pour, while hot, over the

meat, stir and let stand till cold then stir in the chopped cabbage.

Remarks. This makes a dish for tea rarely excelled.

;

—

Corned Beef, To Boil with Cabbage.— A 6 to 8 lb.

piece will

Put it into cold water, and remove all scum

that rises.

If allowed to boil quick, at first especially, it will never become as

tender as to cook slowly. The slower it boils, the better or more tender it will

If cabbage is to be cooked with it, split a

be, and the better, also, the flavor.

young head into halves and pour boiling water upon it; then, after a few minutes, pour off the water, which carries with it much of its rank odor and taste.

An hour will cook the cabbage nicely. It is said that a bit of red pepper, the

size of your finger ends, dropped into boiling meat or vegetables, will kill all

unpleasant odors. It is worth a trial, and for me, I like the red pepper flavor,

require 3 to 4 hours slow boiling.

whether it carries off the odor, or not.

it stand in the water in which it is boiled over

night, or until cold, which makes it more juicy and sweeter to the taste.

if a small-sized one is put in,

If

is to

be used cold, let

Mock Beef Tongue, or Savory Beef, Baked. — Lean, raw beef,

33^ lbs.; square soda crackers, or their equivalent, 6; butter, size of an egg;

sweet cream,

cup; eggs, 3; salt, 4 tea-spoonfuls; pepper, 2J^ tea-spoonfuls;

^

powdered sweet marjoram (if you have it and like it, if not, summer savory will

fill its place, wherever this is called for, or sage, if liked), 1 table-spoonful.

Directions Chop the beef fine and also pound it, removing strings or gristle;

—

warm the butter a little so it will mix nicely, break the

eggs over the pounded meat and mix all together with the hands; now make

roll the crackers fine,

into 2 loaves or rolls like beef tongues, press closely together, put into a pan,

and bake \H hours, basting with water and butter, nicely browning both sides.

What is left, sliced thiu for tea, gives a delicious relish.

VARIOUS DISHES.

437

Cold Roast Beef Broiled.— Cut thin slices from the under-done parts

of the roast, season vyith salt and pepper, place upon the gridiron over nice coals,

turn them 2 or 3 times quickly, as it broils quicker than if entirely raw, and

serve as soon as done, while very hot, with a bit of butter on each slice.

Remarks. Our wire beef-steak broiler, which see, will be very nice for this,

as you can drop it into the stove hole, close down to tire coals, as it requires

quick heat.

—

Flank of Beef Rolled and Corned for Eating Cold.— A lady

writing in the Blade to a Dr. Utter, who had given a plan of how the Cincinnati

butchers prepared their beef for corning, gives what she calls "a better way,"

as follows:

" For rolled corned beef we take the flank, bone it, sprinkle .salt, pepper,

and a little saltpeter on one side; .salt it, beginning with the thickest end; when

rolled, tie firmly and securely with a strong cord around and lengthwise; lay in

strong brine 10 to 14 days, remove and boil in fresh water several hours, or till

done.

On taking from the flre it must be pressed immediately, by laying a

board on top, put a heavy stone on the board for a weight, keep the weight on

till the next day; when pressed well it cuts up in slices like ham.

Hope the

doctor will try it and tell me how he likes it."

Remarks.

— I did not see the " Utter" Doctor's report of how he liked

but, as the author likes it, and

it;

knows that others will, who like a nice slice of

cold boiled beef for supper or a lunch, that is enough.

It will

be found very

Summer savory, marjoram, etc., can be added in the seasoning, which

will improve its flavor to those who like them, or sage.

Fresh Beef, To Cook for Use When Cold. Take flank, or parts

nice.

—

where there is no bone, but streaks of lean and fat; salt and pepper to taste, and

roll like jelly cake; then wrap twine around it, tie tightly, and boil till done;

when cold, slice as you would cake. Mrs. Emma WeatJierwax, Cedar Rapids,

Iowa.

—

Remarks. It will be seen by this that it is not necessary to wait to corn it,

but that fresh does equally well, only for those who prefer the corned. Each

can suit himself.

Beefs Heart, to Bake With Dressing.— Remove the "deaf ears,"

and all the superfluous strings, fat, etc., washing inside and out, to remove all

blood in the heart. Put into the pot and cover with boiling water boiling until

tender.

Take up and cut out the inside partitions, to make room for the dressing, or stuffing, made the same as for chicken or turkey, adding a little extra

butter, to make up for the leannesn of the heart.

Bake about 1}4 hours. Mrs.

A. W. Smith, Sheridan, Montana, iv Blade.

Remarks. If this is nicelydone a baked heart makes a dish of which the

author is very fond. Would be glad to help eat one once each week. If any

is left, slice it, and warm up, next morning, in the gravy with what stuffing

there may be left; if none, some bits of bread do nicely, warmed in the gravy.

—

—

—

Beef's Tongue, Potted. Boil a tongue which has been salted, but not

smoked, with nice veal, 1 lb. Remove the skin from the tongue and chop it

finely with the veal; then pound it nicely with the steak pounder, adding 3 or 4

table-spoonfuls of nice butter, a little cayenne, mace, nutmeg and cloves finely

—

DR. CEASE'S RECIPES.

^38

ground. Mix all thoroughly, and press into small jars, or bowls, and pour a

iittle melted butter over the top, which helps its keeping.

It does nicely without the veal, but is preferable vdth. May be eaten cold, or fried brown, in hot

butter.

Our Fireside Friend.

Scotch Potted Meat. — Boil an ox cheek and 2 calves-feet, slowly, till

the meat comes off the bones freely; chop

fine,

season with pepper and salt;

mix moist with some of the gravy, or broth, in which it was cooked put into

molds. If well cooked and carefully seasoned it will keep a week. Or if covered as the tongue, above, with butter, much longer. The Scotch eat this with

;

a fresh lemon and mustard. If the family is large, both cheeks and 4 feet may

be used. The cheek is tender; meat from other parts may be used, by longer

boiling to make equally tender.

Scotch Collops, With Veal.

—Cut the remains of some cold roast veal

into about the thickness of cutlets, rather larger than a silver dollar, flour the

meat well, and fry a light brown color in butter; dredge again with flour, and

add y^ pt. of water, pouring it in by degrees; set it on the fire, and, when it

boils, add an onion and a blade of powdered mace, and let it simmer very gently

for

of an hour; flavor the gravy with a table-spoonful of mushroom, or

other catsup or Worcestershire sauce.

Give one boil and serve hot.

%

Shoxilder of Veal or Lamb, Stuffed— "Dutch Turkey."—Take

a shoulder of nice veal (and if you are buying it of the butcher have him) carefully remove the bones, cutting only at the ends, to leave the opening for

the stufling to be introduced, wash and wipe dry with a cloth by pressing it

upon the meat. Grate 1 to \% pts. of bread crumbs, season with salt and

pepper, a tea-spoonful of sweet marjoram, sage, sweet basil, or parsley, as you

have or prefer, made fine; after having been dried; and if onion is liked chop a

medium sized one, and put it in a saucepan with as much butter, and stew 5 to

8 minutes, then pour over the crumbs, and mix thoroughly. Press this stuffing

all through the length of the leg, from which the bone was removed, and secure

the ends with skewers, or by sewing with stout, uncolored, linen thread. Season the outside with salt and pepper, dust with flour and bake about 3 hours,

or till done, in a rather hot oven, basting from time to time with the water, and

a little butter, put in the pan for the purpose; and if 2 or 3 sticks are put in the

pan to keep the meat out of the water, so much the better. If likely to brown

too much, put a piece of paper, or a flat pan over it.

Keep up the supply of

water about

pt.

in the pan, to make a gravy with by thickening with

—

%

—

browned or unbrowned flour, as you prefer. A leg of young mutton, or even

the hind leg, may be done in the same way; or they may be thus roasted, withCranberry

out the boneing and stuffing, when you have not time for that.

sauce, or any tart jelly, may be served with either of these; but for lamb the

following sauce is generally served.

—

Mint Sauce for Roast Lamb. Finely chopped green mint, 3 tablespoonfuls; the same amount of granulated sugar, and good vinegar, 6 tablespoonfuls make and serve hot.

;

Remarks.

—I used to have a Qerman butcher prepare the veal shoulder for

VARIOUS DISHES.

439

me in this way in Ann Arbor, Mich., and he always called it " Dutch Turkey,"

so I am not to be charged with a slight or any disrespect to the Germans as a

class, as it originated with one of their

own people.

Meat Loaf, from Beef, Veal, Mutton, or Ham, Left Over.—

Chop fine all such meats as you have left over from previous meals, fat and

lean together, with a chopped onion, if allowable; a few slices of dry bread

which have been soaked in milk, pressing out the superfluous milk; an egg for

each person, and mi.x all together with pepper and salt as needed. Make into a

Mashed potatoes, or fried, sliced

loaf and bake nicely for breakfast or tea.

from raw ones, are very nice with this relish.

—

Minced Meat Fritters. Regular minced meat, 2 cups (or you may

mince cold beef and veal, and if a little cold ham in' it, so much the better,

chopping in a good-sized tart apple with these meats, to imitate " minced," and

and 'fine bread crumbs, 1 cup; 2 eggs, well beaten, and the juice of half a lemon.

Mix well, using a little spice if you get it up from left-over meats. Fry in hot

If made thin they cook

lard; drain, if need be, in a colander, and serve hot.

quicker.

PORK. — We now come to ^he question of pork; and I will say that,

although many, perhaps most, physicians object to the use of this article of diet,

yet the author has always eaten more or less of it.

People must judge largely

for themselves, and from their conditions of health

—eat no food that rises on

the stomach, but whatever digests well will give strength.

amount of pork is cooked by frying.

Probably the largest

I will, therefore, first direct

how this

should be done to be the most palatable as well as the most digestible.

course, these remarks refer to salt, or "pickled" pork:

Salt Pork,

How to Fry. — A lady who

is

Of

competent to instruct in the

manner of cooking this article, after saying that " None of my family like salt

pork, they say, yet we manage to make a barrel of it disappear yearly. Here

is one of my ways of cooking it in the spring, when I want it extra nice.

I

soak it for a few hours in sweet milk; ordinarily I take skim milk or fresh

buttermilk; then drain it, and fry brown."

Remarks.

— If

it is

dipped in flour

cracker crumbs make it nice, too.

first, it will

be crispy and nice.

Eolled

If cut into dice and fried with eggs, as the

Omelet with Ham, below, it is also remarkably nice.

Ham, to Bake, and an Omelet From the "Odds and Ends."

—Take a medium sized ham— 8 to 12 lbs. — and soak it 12 to 24 hours in cold

Then put it into a suitable kettle that will allow its

being covered with boiling water, adding good vinegar, 1 pt., with a little summer savory, sage, thyme, or parsley parsley seed docs well using any two of

these if you have them, and boil slowly for 2 or 3 hours, until very tender.

When cool enough to handle remove it from the water, take off the rind and

water, changing once.

—

—

all fat exceeding J^ inch in thickness, and the dark outside from the part not

covered by the rind; put into the dripping pan, sprinkle on a little powdered

sugar, ^rate over it a little bread crust, and place in a rather hot oven, about

an hour, or imtil nicely browned.

^

If you can bring it out just at dinner time,

no

DB. CEASE'S RECIPES.

it is

splendid hot; and it is also " just splendid " cold.

The sugar improves its

taste and preserves and increases its juices.

For the omelet take the "odds and ends," chop them fine, and for each

pint of the chopped ham, break in 3 eggs and fry a nice brown, makes a deli-

cious dish for breakfast.

Remarks.

— This

is

the proper plan to prepare a ham to chop finely, for

sandwiches; but for this purpose most, or all of the fat part may be left on,

and all chopped together, putting on, or mixing in, as you choose, a suitable

amount of mustard, and sufficient of the water in which it was boiled, to make

I prefer it to those made with beef or

suflRcient moist for the sandwich mince.

veal.

If these dishes are nicely made, I

should like to see the doctor, or any

other person, who would refuse to eat of them, in moderation, although, of

course, they are

"only pork."

Omelet With Ham, Raw or Cooked. — Cut raw ham into small dice

Put a suitable amount of nice butter into a frying pan, on

(chopped coarsely).

the stove; beat the eggs (1 or 2 for each person to be served, as you wish), putThen put the chopped raw ham into the butter, and when

ting in a little salt.

nearly fried turn the beaten eggs over the ham, the fire being brisk, will soon

cocfc the omelet.

Cut into suitable pieces to take up and serve.

To make the

omelet with boiled ham ptit the beaten eggs upon the ham as soon as the ham is

put into the hot butter, as tlie ham will be nicely hot as soon as the omelet is

cooked, by dipping some of the hot butter upon it, until done.

Ham

—

Balls. Chop fine cold cooked ham; add an egg for each person

and a little flour; beat together and make into balls; fry brown in hot butter.

—

Ham

and Eggs, Extra Nice. A cook sends the following to the

Country Gentleman: Cut the ham not quite J^ inch thick, boil in plenty of

water till barely cooked through; put in a pan and brown the fat part slightly;

remove from the fire, take out the meat and pour off the fat into a cup; wipe

the pan till it shines like a mirror.

Then put in a spoonful of the clear part of

the fat, break in the eggs, and set the pan in a place scarcely hotter than boiling

water, cover and let the eggs cook slowly, for four or five minutes, taking them

out as soon as they can be lifted. Place them around the dish of ham, but do

not put the fat on the dish. Eat with mashed potatoes.

Fried Ham With Poached Eggs.— Fry the ham as usual.

Poach

the eggs by putting into a frying pan with boiling water, over a gentle fire; put

in the eggs, which should be broken into a dish separately to avoid bad ones,

cover the pan 4 to 5 minutes.

Take up with a skimmer, on to the ham, or a

separate plate, as you choose, sprinkling over a little pepper and salt, and a bit

of butter.

Serve hot.

Broiled Ham.

—If the ham

is very salty freshen it a little

in hot water,

as salt pork is f resliened, except to remove from the stove as soon as

it

boils,

and let it soak about 20 minutes. Drain nicely, and broil as beefsteak, which

Turning 2 or 3 times; season with pepper and a little butter upon it.

see.

To be served at once, while hot.

Ham and Tongue Toast. — Cut the slices of firead rather thick. Toast

VARIOUS DISHES.

carefully, and butter well on both sides.

441

Chop the ham or tongue pretty finely;

put into a pan with a little butter and pepper (the author likes a sprinkle or two

of cayenne in it), and a beaten egg for each piece of bread; and as soon as the

egg is done spread upon the toast and serve at once.

Ham Cakes, Baked, for Breakfast or Tea.— Take the remnants of

a boiled ham, fat and lean together.

Chop fine, and pound with a

steak-

pounder, or, if you have one, run it through a sausage machine. Soak a large

piece of bread for each person to be served in milk; a beaten egg, also, for each

person, a little pepper, and all mixed together, put into a suitable pudding-dish

and bake a nice brown. Call this ham pudding if you prefer. It will pass for

Some may prefer the next one with its mixture of veal.

either.

Ham and Veal Odds and Ends Economically Used.— Take

equal quantities of cold boiled ham and veal; chop fine, separately; have some

hard-boiled eggs, 3^ dozen, or more, according to the amount of meats, also

chopped fine; then, in a buttered pudding-dish, put a layer of veal, with pepper

and salt to suit, and moistened with a little water and a few splashes of Worcestershire sauce, or any of the catsups; then treat a layer of ham in the same

way; and then of the eggs, with pepper and salt; and so keep on until all is in;

when, if the ham had fat upon it, no butter will be needed, otherwise, lay a few

bits of nice butter on the top, and bake slowly about 2 hours; then it may be

served hot for any meal, or put away till cold, with a plate and weights upon it,

so it will slice nicely.

"Scrapple" in Place of Head-Cheese.— "Lorinda," of Anoka,

Minn. gives the Blade the plan of using up hogs' heads with some cornmeal,

,

which she learned of a Dutch woman in Illinois, which she testifies to the value

of from 25 years' experience.

It needs only a trial to satisfy any one of its

palatableness and economy in using up hogs' heads.

She says:

"Soak the head, or heads, in water over night. In the morning clean

thoroughly, cutting out the eyes and ears deeply; then boil until tender; take

out and let stand till cold; remove all the bone and chop fine. Drain off all the

water it was boiled in, to get out all the bits of bone; rinse out the kettle, and

put back the water drained off, and put on the fire to get hot; in the meantime,

season the chopped meat and put in with additional water, to about half fill the

kettle, or to be quite thin, and when it begins to boil thicken with cornmeal to

the consistence of mush; take out into pans while hot, make it level on the top,

and when cold, pour melted lard over it to prevent the top getting dry and hard;

it will also help it to keep longer.

AVhen wanted for use, cut out in slices

about half an inch thick and fry in a little hot lard or butter until a nice brown;

then turn, brown again, eat hot. If any one thinks this is too fat, or greasy,

they can put in the heart and tongue."

Pork Chops Fried with Apples, Very Fine.— Put the fresh chops

in the frying-pan, salt, pepper, and sage, if you like it, or any other sweet herb,

to be scattered over, and fried

butter or drippings.

;

if not fat enough to

make plenty of gravy, add

When the chops are nicely done, having sliced the apples,

fiy in the same dish, and when nicely browned put them over the chops or in a

DR. CEASE'S RECIPES.

443

dish by themselves, as some may not like them, although the author, and prob-

ably most others, will be very fond of them. Use nice tart apples only. Chops

of fresh pork, fried and seasoned the same way, are splendid, if nicely browned,

even without the apples.

Remarks. We will close the pork question with directions for properly

cooking and serving pigs' feet, ears, etc. as suggested by the great showman,

He is admitted to be "the greatest showman on earth." and

P. T. Barnum.

why should he not have learned something about good victuals? I should

think he had, judging from his size and well rounded face. Being taken from

I know

the Bridgeport Standard (Barnum's home) it is no doubt reliable.

" from the nature of things " he is correct.

—

,

*'

Broiled Pigs' Feet, a la Barnum," is one of the dishes printed on

Barnum says: " Pigs' feet,

bill of fare in New York.

the Sturtevant House

properly cooked, were given to me to eat long before I was permitted to partake of any other animal food.

When old and young feet are boiled together

for 21^ hours, as usual, the old ones are tough

boiled

and worthless.

If they were

3^ hours, the young feet would burst and the gelatine s^im away.

Now, the secret is to wrap each foot in a cotton bandage wound 2 or 3 times

around it and well corded with twine. Then boil them 4 hours. Let them

remain in the bandage until needed to broil, fry or pickle. The skin will hold

them together while being cooked; and when you eat them you will find them

all tender and delicate as possible."

—

Remarks. The Standard said there was a hotel in their State (Connecticut)

where pigs' feet were a special feature of the bill of fare; cooked as described

above by Mr. Barnum. I know very well that pigs' feet as generally cooked,

are a nuisance, so far as tenderness and ability to eat them are concerned. This

wrapping and long cooking will make a new feature in serving them. I say,

"Hurrah for Barnum!" as he has now done the public some real good, that

The 2% hours are long enough to

will last, too, as long as pigs' feet grow.

cook the ears, which the author has always preferred to the feet, because they

were more tender and delicate, from the fact that they did not require so long

boiling as the feet, and hence would be tender while the feet remained tough

and gristly, for the want of the very knowledge how to cook them.

Stews of Mutton, Chicken, etc. — Take the neck, or any part of the

forequarter of mutton, not so old as to be strong, cut into rather small pieces,

and place in a pot having a well fitting lid, and cover the nieat with cold water,

boil slowly, removing scum as it rises, till perfectly tender; then set away, keep-

ing covered. Next morning remove the fat, or tallow, from the top; then, at

the proper time to get it ready for dinner, place again on the fire, adding salt

and pepper to taste, and any herbs, if desired, and pour in hot water to well

cover the mutton; and when boiling nicely put in dumplings made of light

bread dough or biscuit dougli, and fail not to keep up the boiling until the

dumplings are done. Serve in a covered tureen that will hold the gravy, or

If properly managed, when the

juices, as well as the meat, dumplings, etc.

meat and dumplings are taken up, there will be only juices enough left to

VARIOUS DISHES.

443

thicken with a trifle of flour, rubbed smooth in a little cold water, or milt for

the gravy.

Very Tough Mutton, and Chickens which have worn themselves out by laying eggs and raising many broods, by longer stewing the first day can be made

very tender and palatable in the same manner.

Mutton and Pork Stew. — Neck, or other cheap parts of mutton, 3

lbs.; salt

pork, J^

lb.; 1

onion; salt and pepper; and parsley, thyme or sum-

mer savory, if on hand and liked.

pieces,

— Cut the mutton into small

Directions

^or 1 inch square; the pork into small thin slices; break or slice the

Put the mutton into a covered stew pan

Heat it gradually and stew 1 hour then add the

slices of pork, and bits of onion, the salt and pepper to taste, and continue the

stewing until the meats are perfectly done, at which time, if desired, have

ready some pastry, as for meat pie crust; (for 1 qt. of flour 3 table-spoonfuls of

lard; 2}£ cups of milk; salt and soda, 1 tea-spoonful each; cream of tartar, 2 teaspoonfuls, work quickly and don't get too stiff, or in these proportions;) roll out

1^ an inch thick, and cut into squares, or diamonds, and put in just long

enough before taking up to cook the pastry, 10 to 15 minutes will be enough;

and just before taking up add the sweet herbs, if they are to be used if put

"When done thicken a cup

In at first their flavor will be too much evaporated.

of milk with a table-spoonful or two of flour and stir in just before taking into

onion, dividing the rings

if sliced.

with cold water to cover it.

;

—

the tureen.

In place of the pastry, or dumplings, J^ a can of sweet corn; or,

in sweet corn time, the corn cut from 3^ a dozen ears, previously cooked, may

be stirred in, as an equivalent. Either plan is excellent.

Bemarks. Lamb, veal, beef, or young pork ribs, or other lean parts, make

a healthful, cheap, easily digested, and a very satisfactory dinner at any season

of the year.

—

Value of Sweet Herbs for Stews, etc.— If the people generally

knew how much nicer stews are with these herbs, parsley and thyme especially,

for flavoring soups and stews, it seems to the author they would raise

them for

and summer savory are for sausages and roasts

and as pennyroyal should be, as an herb drink to promote perspiration, break

up colds, etc. (See Seasoning Food, etc., after dishes.)

this purpose, as much as sage

Irish Stew.

—Mutton cutlets, or chops, 2

lbs.; potatoes, 4 lbs., or enough

Directions Cut the chops into

small pieces, cracking the bones, if any; peel and slice the potatoes; shred, or

chop the onion finely; butter the bottom of a stew pan, and place a layer of the

sliced potatoes over the bottom, with a proper proportion of the onion upon

them, and season each layer with salt, and a very little pepper; then a layer of

the chops, etc., until all are in; then put on 1 pt. of cold water, cover the pan

and simmer 2 hours, or until done. Serve hot, and keep hot as long as dinner

lasts, by keeping the tureen covered.

for the family;

—

1

onion; pepper and

salt.

—

Notwithstanding this is called an Irish stew, if it is done nicely

good enough for an American. It is a very popular dish at hotels

and boarding houses, and any kind of cold meats, not too fat, may be utilized

Remarks.

it is quite

"

I>R-

444

CHASE'S RECIPES.

in this way, remembering that if made of cooked meats, only about half the

time will be required, enough only to cook the potatoes.

Irish Stew from Left-Over Steak and Potatoes.— Cut the leftStew the steak in a covered stew-pan until very tender; cut an onion, and add the potatoes with a little

of the left-over gravy from the steak; season with pepper, and a little salt if

needed, thyme and summer savory.

Bemarks. Be certain to have just enough juices of the stew left, asagravy,

e., do not cook it too dr}^ and it will be fit for a king.

At least, the

i.

author first found a dish of it good enough for him, seasoned as above, at

Florence, Kan.

Try it if you like a good thing, and can get the thyme and

savory.

The only fault I ever found, or heard about it, was " I want a

little more of that stew.

over steak and potatoes into squares of half an inch.

—

Potato Stew. —For a potato stew, lay 3 slices of salt pork— fat and

— in the bottom of your stew kettle. Let fry. If there too much

lean

is

it

an onion and fry with the pork. When it browns

put in the potatoes sliced, not too thin, and hot water, not quite enough to

cover. "When nearly done, set on top of the stove to simmer. Add pepper,

butter, and a cupful of sweet cream.

Milk thickened with flour can be used

fat pour off a part.

Slice

in place of cream.

Parsnip Stew. — Salt pork, i^ lb., cut in slices; beef or veal, 1 lb., in

small pieces; stew in a saucepan with suitable amount of water.

Scrape the

wash and cut into slices; also J^ dozen medium-sized potatoes, in

halves.

Put all into the pan or pot together, cover closely for half an hour,

or till all are tender; then add a small bit of butter, and pepper pretty freely,

dredge in a little flour, and a few minutes more is needed to cook the flour

into a gravy, and serve hot.

(See also Parsnips Stewed in Milk, among the

parsnips,

Vegetable Dishes.)

—

Escaloped Parsnips. Mash 1 pt. of boiled parsnips. Add 2 tablespoonfuls of butter, 1 tea-spoonful of salt, a little pepper, 2 table-spoonfuls of

cream or milk.

Mix the ingredients. Stir on the fire until the mixture

Turn into a buttered dish, cover with crumbs, dot with butter, and

brown in the oven.

bubbles.

—

Bemarks. This gives xis a new way of cooking parsnips, as well as a

very nice dish.

Venetian Stew. — Take 1 table-spoonful each of chopped onion, parsley,

flour,

and Parmesian cheese (cheese made in Parma,

Italy,

but the author

thinks any good old American cheese will do just as well, at least good enough

for Americans); a

little salt,

pepper, and ground mace; spread between some

thin slices of veal; leave for some hours; then stew in rich broth with a goodly

amount of butter.

Bemarks.

— If the veal had been boiled the day before in a small amount of

water, it will be nice for the broth.

We should not be complete in the line of

stews, if we did not introduce an oyster stew, and as we have Delmonico's, to-

VARIOUS DISHES.

445

gether with his manner of frying and baking, we will put them all in this connection as follows:

Oyster Stew, Fried and Escaloped, According to Delmonico*

—Oysters

sufficient,

Directions

and their liquor;

and milk.

and add half as

rolled crackers, salt, pepper,

—Put the liquor in a stew-pan (a tea-cupful for

3),

much water, salt, a good bit of pepper, and a tea-spoonful of rolled crackers to

each person. Put on the stove and bring to a boil. Have your oysters in a

bowl, and the moment the liquor boils pour in all your oysters, say 10 to each

person, or six will do.

Watch carefully, and as it boils, take out your watch,

Have a big dish ready with

or count 30, and take your oysters from the stove.

Pour the stew upon this milk and

1 J^ table-spoonfuls of milk for each person.

serve immediately. Never boil oysters in milk if you wish them good.

—

Oysters, To Fry. Oysters sufficient, nice light crackers, eggs, salt,

Directions Roll the crackers, and mix a little salt

pepper, and cornmeal.

—

and pepper into them; beat the eggs; then first dip the drained oysters into the

cracker crumbs, then into the egg, and then into the cornmeal, having sufficient

butter pretty hot in a frying pan, put them in as quickly as you can; then, as

soon as the first side is nicely browned, turn them carefully, and serve hot. If

any of the cracker and egg is left, mix them together, fry, and serve with

Parsley is a nice relish with them.

the oysters.

Oysters, Escaloped. — Oysters, nice crackers, salt and pepper (and, if

you desire, a little pulverized mace and cloves), butter, milk with the cream

Direcstirred in, else a beaten egg or two may supply the place of the cream.

tions Roll or pound the crackers finely; apply butter freely to the bottom of

the pan in which they are to be baked; then cover it weU with oysters and

sprinkle them with salt and whatever seasoning you use then a good layer of

crackers, over which put pretty freely small pieces of butter, and wet slightly

with the juice of the oysters, which has been mixed with the milk and cream,

or egg. So fill the dish, the last layer being cracker, and double the thickness

of the others, upon which put more butter and sufficient of the wetting mixture

—

;

If the dish is deep it will require about 40 minutes to bake

and if the dish is covered while baking remove it a few minutes

" S. E. N." in Country

before done to allow the top to be nicely browned.

to well moisten.

sufficiently

;

Oentleman.

—To good judges,

it is not necessary to say that this will be very

wine is not added to the wetting mixture, as in the original.

Some prefer it with, and many, I think, without; each can suit themselves.

It is well known that Delmonico led the " ton " in the city of New

Bemarks.

nice, even if a glass of

York for a great many years; and there are so many points— 20 different

the plans of cooking these dishes, as prepared at his restaurant, it will

—in

pay for

who like nice digest to heed well these instructions, as I have not a doubt of

French cook. To follow them is to

ensure success, as the author has tested the stew many times, and the others

enough to know their superiority over the old way. The four following recipes

all

their origination with him, or, rather, his

for cooking oysters, and the corn oysters, are from the Toledo Post, and will be

found very nice;

DR. CEASE'S RECIPES.

446

Chicken Oyster Pie.— Cut the chicken in suitable pieces for fricassee,

and prepare it as for that dish.

Line a deep pie dish with a rich crust, and put

and a layer of raw oysters; sprinkle the

and bits of butter. Proceed thus till the dish is full,

and cover with a crust of pastry. Bake from 3^ to

of an hour.

Serve with

gravy, made with equal parts of chicken gravy and the oyster juice, thickened

with flour and seasoned with salt and pepper.

in a layer of chicken with

its gravy,

latter with salt, pepper

^

—

Oyster Flitters. Drain the liquor from the oysters, and to 1 tea-cupful

add the same quantity of milk, 3 eggs, pinch of salt, and flour enough for a

thin batter.

Chop the oysters and stir them in the butter, and fry in half butter and lard rather hot, and send quickly to the table.

—

Oyster Omelet. Twelve large oysters, 6 eggs, 1 cup of milk, 1 teaspoonful of butter, salt and pepper, and parsley, if agreeable; chop the oysters.

Beat the whites and yolks of the eggs separately, as for cake. Heat 3 tablespoonfuls of butter, pour the milk, yolks of eggs, oysters and seasoning in a

dish and mix, and add the whites of eggs and 1 spoonful of melted butter, with

as little stirring as possible, then cook to an appetizing brown, turning the

omelet carefully.

Broiled Oysters. — Drain and wipe the oysters and dip them in melted

butter; then broil them on an oiled griddle over a moderate

fire.

Season to

taste.

Corn Oysters. — Take young sweet corn; cut from the cobs into a dish.

To 1 pt. of corn add 1 well-beaten egg, small tea-cupful of flour, J^ gill sweet

cream, 3^ tea-spoonful of salt; mix it well. Fry like oysters by dropping into

hot drippings or butter by spoonfuls about the size of an oyster.

DUCKS— To Bake Wild or Tame, to Avoid their Naturally

Strong Flavor. — Directions— After having prepared them for stufling,

first parboil them for 1

hour, having an onion cut into 2 or 3 pieces, according

to its size; put a piece inside of each duck while parboiling, which removes

their strong flavor; then stuff with bread-crumb dressing, in which half of a

common-sized onion, chopped fine, has been added for each duck. Bake in a

hot oven, leaving the oven door J^ inch ajar to carry off the strong flavor which

may be left. Baste often with water and butter kept on the stove for that purpose, as the water

first

put in is to be poured

off, to get rid

of the duck-oil,

which at first comes out very freely and contains much of the rancid or strong

flavor of the duck, which it is our design hereby to avoid.

After this the water

and butter may be put into the pan for basting and for the gravy. The object

is to get rid of all the oil possible.

— and some people like them better with wholly an onion

— as follows: Peel and wash 4 medium-sized onions for each duck,

Another Plan

dressing

is

them, and have some water in a saucepan, boiling as hard as may be,

throw in the sliced onions (onions can be peeled and sliced under water without

affecting the eyes), with a little salt, and boil for 1 minute only after they begin

slice

to boil, which removes the acrid oil, or strong taste of the onions; remove froim

the fire, pouring off the water and draining nicely (this should always be done

VARIOUS DISHES.

447

In cooking onions, even as an onion stew in milk);

chop the onions finely, and

pepper to taste and 1 tea-spoonful of powdered sage for

each duck; stuff, and bake as above.

Remarks. This instruction was obtained of a boarding-house keeper, who

had many years experience besides. I have had them tried several times myself

and will say that for me I prefer at least half the dressing to be bread-crumbs,

although the onion dressing alone, prepared as above, is very fine. If bread is

Remember this, also,

used, of course butter is also to be added in all cases.

that in baking ducks, or any other wild game or poultry, they should be basted

every 5 to 10 minutes while baking, if you desire them to be tender and sweet.

Have plenty of water in the pan, with quite a bit of butter, for the purpose,

and for the gravy after the oil has been poured or dipped off.

season with

salt and

—

Ducks to Boast and Stuff With Potato Stuffing.— The roasting

to be the same as above

;

but for the stuffing, boil potatoes and mash them finely.

Prepare 1 onion at least for each duck, as also above directed (by boiling 1 minute with a little salt and pouring off the water), then chopping fine and mixing

with the potato sufficient for the number of ducks to be stuffed, seasoning with

salt and pepper and a very little {}-^ tea-spoonful to a duck) of thyme, and when

filled with this potato and onion mixture, roast as before directed; and as soon

as the oil is got rid of, rub over with butter, dredge on a little flour, put in more

hot water, and baste often. Put the giblets into the same pan, and when done

chop fine, and put into the gravy.

Duck and Oyster Croquettes, or Balls, to Fry.— Stuff a young

and tender duck with oyster dressing (4 to 6, chopped, for a duck), roast, basting

well to keep moist and from burning.

When cold remove the bones and chop

finely, and mix with the dressing, season with cayenne (if tolerated, else black

pepper) and salt. Moisten with catsup and a well beaten egg, and stiffen properly with more bread or cracker crumbs, if needed. Make into croquettes, or

balls, and brown nicely in hot butter or drippings.

Put a sprig or two of

parsley, if you have it, with each one, in serving.

Mock Duck, With Veal or Beefsteak.—Take veal steak, or cutfrom the round; or the round from a young tender beef, and remove the

Make a dressing with bread crumbs or rolled cracker, seasoning with a little onion (to imitate duck dressing, proper), which is always used

with duck, to help overcome their peculiar tastes, moistening with an egg;

adding salt and pepper of course, and a little thyme if you have it. Spread

this stuffing, good thickness, over each steak; then roll them as much into the

shape of a duck as possible, tjing with twine, to keep in place. Baste well,

and frequently, while roasting, to prevent their drying up too much. If done

nicely you have a nice dish.

Of course, making a gravy as for duck. Beef is

not generally quite as tender as veal, but is more tender than the general run

of ducks

lets,

rings of bone.

.

CodJBsh, to Boil. — Codfish,

as generally cooked for dinner, is left so

salty that too much water is craved after eating

To avoid

this,

It is said,

it to be healthful.

put to soak in plenty of water the first thing in the morning.

DR. CHASE'S RECIPES.

448

"skin side up," but I think

this makes but little, if any, difference,

Waeii

Put to soak again m a waim

place.

About 20 minutes before dinner time, put the whole fish in a deep spider or shallow kettle with water enough to cover and boil gently for about 15

minutes, or until tender. Drain off dry and slip on a deep plate, spread thickly

with butter, adding plenty of pepper, and pour over all a cupful of sweet

cream, or not, as you choose. If to be prepared for breakfast, soak aa hour,

after supper, then scrape and clean, and soak over night.

Otherwise the same.

Remnants can be picked to pieces, and make a gravy with milk, or cream, for

•

breakfast work is done, scale and clean well.

dinner, or supper

;

or be made into balls, as below.

fish are properly freshened,

If codfish, or other salt

they are very healthful food.

—

Remarks. The author is very fond of codfish when properly freshened,

being laid on top of potatoes that are being boiled with their "jackets" on,

then a gravy made of the water in which it was cooked, by adding butter and

This gives you the pure flavor of the fish.

pepper only.

Codfish or Other Fish Balls.

— Codfish

left

over from dinner is just

Remove all the bones and

skin; picking it into fine pieces, or shreds (long fiber-like pieces.) Have twice

as much bulk of nicely mashed potatoes as fish; making the potatoes rich with

as nice for this purpose as to freshen

it

purposely.

butter and milk, if you have it, as for the table, and a beaten egg or two,

according to the amount being prepared; season with pepper (the author likes

a sprinkle or two of cayenne in them)

;

flour

your hands and make into balls,

more like biscuit, and fry in hot butter, or drippings, as you

Drain off any

choose, turning carefully when the first side is nicely browned.

or rather

flat,

superfluous fat before sending to the table.

—

Eemarks. They may be made perfectly plain, simply fish and potatoes,

and still be good; but the hotels pursue the above plan, some of them also

adding some boiled or chopped onion to the mixture. Any large fresh fish,

even, left over, may be made into balls for the next breakfast, in the same manner, using a little salt in the seasoning.

They may be put into pork, which is

about half fried, and so give a nicer flavor to the pork, and eaten together;

especially nice in this way if you use potatoes a little more freely than used in

making the fish balls.

—

We have ham and eggs, why not codfish and eggs,

Properly soak and pick the fish to pieces, and to each cup of fish put

Codfish and Eggs.

as well?

in 2 eggs and beat well together, and drop

from a spoon into hot butter, or

half-and-half butter and lard, or drippings, and fry a nice brown on both sides.

Remarks.

— If tried once, they will be again, and again, which

is the

best

praise that can be given any dish.

—

Baked Whiteflsh and Shad with Dressing. Clean, rinse and

wipe dry with a napkin, a whitcfisli or any other good-sized fish, weighing 3 lbs.

or more. Sprinkle salt and pepper inside and out; then fill with dressing, as

for chicken or turkey, only having it pretty dry; sew up and lay on some sticks

in the dripping-pan; put in water and butter, dredging the fish with flour before

putting in; and, if you have it and like it, put a few thin slices of fat pork on

VAIilOUS DISHES.

—

449

Bake l}^. hours, basting freShad will be done the same, garnishing with a few

pieces of lemon, sprigs of celery, or with the lemon sauce below.

the fish

if no pork,

then rub well with butter.

quently to avoid burning.

—

Shad or Other Fish, To Fry. Dress nicely, cut in pieces, rinse and

absorb the water with a napkin, or drain a few minutes; rub in salt and a little

pepper, roll in flour orcornmeal, having fat from salt pork quite hot in the pan,

when browned nicely, turn, cooking rather

Some persons are very fond of grated horseradish

lay in the fish, first the inside down;

slowly to avoid burning.

with fish.

If not serve with potatoes plain, or the sauce given below.

Broiled Mackerel.

—

Put mackerel to soak immediately after dinner the

day before they are wanted for breakfast. Always put the skin side up in

Change the water at 3 or 4 o'clock, and at tea-time pour

the tub of water.

off and rinse; then just cover with milk, if you have it, till bed-time; then take

out and hang up to dry till morning, when they will be dry enough to broil

They may be fried, but are' not

nicely, the same as beefsteak, which see.

so nice,

if

broiled without burning.

StujBfed and Baked Fish.— Take out the backbone of the fish, leaving the head and tail on.

Chop fine 2 small onions, and fry them in a

table-spoonful of butter then add sufficient soaked bread to fill the fish, the

yolk of an ^gg, and season with salt, nutmeg and parsley chopped fine. StufE

the fish with the mixture; pour over the whole some melted butter, and bake.

If the oven is very hot, lay over it a greased paper, taking it off to allow the

fish to become a nice brown.

—

Sauce for Baked Fish. If there is not gravy enough from the water

and butter with which the basting has been done, add a little more hot water

and butter, and the juice of a lemon, with a spoonful of browned flour rubbed

smooth in coW water, bring to a boil and serve hot. If you have parsley, a

little chopped, or a little chopped spearmint, will add relish.

Sauce for Meats, Delmonico's. — The

following

is

Delmonico's

favorite sauce: " Take an ounce of ham or bacon, cut it up in small pieces and

Add an onion and carrot, cut up; thicken with flour, then add

fry in hot fat.

a pint or quart of broth, according to quantity desired.

Season with pepper and

and any spice or herb that is relished (better though without the spice),

and let it simmer for an hour, skim carefully and strain. A wine-glassful of

any wine may be added if liked."

Remarks. Cold roast or broiled beef or mutton may be cut into small

squares, fried brown in butter, and then gently stewed in the sauce above

described, and served as a stew.

salt,

—

The Famous Rhode Island or St. James' Chowder for Six.—

The Providence Journal says that some of its readers will recall the late James

Brown, whose social sayings have come down to the present, and shall not be

gainsaid.

The following is his recipe for a chowder very famous in his day.

and not altogether forgotten in ours:

" Take 6 slices of good pickled pork (pig preferred), and fry them in the

bottom of a good-sized dinner-pot, turning the slices until they are brown on

29

—

DR. CHASE'S BECIPES.

450

both sides. Take out the shoes of pork, leaving the drippings in the pot. Take

7 lbs. of tautaug (a favorite fish along the New England coast) dressed (leaving

the heads on) or 10 lbs. of soup (tautaug to be preferred), and cut each in 3

Place in the pot, on the drippieces, unless small, when cut them in two.

pings, as many pieces of fish as will fairly cover the bottom of the pot. Throw

into the pot, on the fish, 3 handfuls of onions, peeled and sliced in thin slices.

Do not be afraid of the onions! Put in over this salt and pepper to taste, as in

other soups. Then lay on the six shces of pork, on the top of the pork the

rest of the fish cover this with B handfuls more oJf onions peeled and sliced.

(9 or 10 onions in both layers will suffice, though more will not injure it.) More

pepper and salt, to taste. Then pour into the pot water enough just lo come

Put the cover on the pot,

fairly even with the whole, or partly cover the same.

It is to boil

place it on the fire. Let it boil gently and slowly for 30 minutes.

30 minutes, not merely to be on the fire 30 nnnutes, and at all events let it boil

Pour in at this point about a quart (a common

until the onion is done soft.

bottle) of best cider or champagne, and a tumbler full of port wine, and at the

same time add about 2 lbs. of sea biscuits.

" Note. If, when the onion is done, yon find there is not liquor enough in

the pot, soak the sea-biscuit in water for a few moments before putting them in,

;

•

—

I would recommend the practice generally.

" After the cider, wine and crackers are put in, there is no harm in stirring

the whole with a long spoon, though it is not necessary. Then let the whole

boil again (not merely be over the fire) for about 5 minutes, and the chowder is

ready for the table. Before dishing up let the cook taste it and see whether it

lacks pepper and salt, when, if it does, it is a good time to add either.

" Note. Also, never boil a potato in chowder. If you want potatoes boil

them in a separate pot, and serve in a separate dish."

—

—

Chowder, the More Common, With Pish or Clams. Slice

some fat salt pork quite thin; put a layer in a suitable pudding dish, and strew

over it sliced, or chopped, onions, with plenty of pepper; then cut a haddock

(a species of codfish, but smaller), fresh codfish, or any other firm fish, into

steak^ or slices, and put on a layer; then a layer of slightly soaked crackers;

then pork, fish and crackers, until the dish is properly filled; pour over a suitable amount (a pint or more) of water, and bake in an oven, or where you have

heat at bottom and top (used to bake chowder in a pit of well heated stones, all

around, under and over).

Clam chowder is done the same, substituting clams

for the fish.

—

Egg Muffins. Heat a dripping pan with as many muffin rings on it as

you desire. Butter them, and break an egg into each, put on a little salt,

pepper, and a bit of butter to each, and put into the oven and brown nicely.

Serve hot and you will find them nice, although not original with the author,

nor does he know with whom they originated, although he knows them good

a new dish.

Frogs, How to Cook.

— Somebody writes to the Blade how to cook

frogs, and does it so nicely I will use his own words for

it.

He says: As potThe only legitimate way to cook a

frog is to fry him brown in sweet table butter. As a preliminary he must be

dipped in a batter of cracker dust, which should adhere closely when cooked,

forming a dainty cracknel of a golden brown color, with a crisp tang to it

when submitted to the teeth. The tender juices thus retained lose none of their

pies, stews and chowder they are a failure.

VAMIOUS DISEEL

451

no condiments to give it an addiNext to the pleasure of sitting on the borders of a frog-pond at

delicate flavor, and the dainty morsel needs

tional zest.

eventide and listening to their sweet, melancholy ch-r-r-r-k is that of reviewing

—

heaped high with the mementoes of a finished feast the bones of the

" Frog that would a wooing go," and a goodly portion of his kindred.

.a plate

Remarks.

you can get.

—Having eaten them done thusly, can say try them every chance

I

They are splendid.

Way

Eoast Turkey, a Nice

to Avoid Burning.—Having dressed

•him carefully, rub the inside well with salt, and hang up to drain an hour; then

wipe dry with a napkin the crop and inside just as your dressing is ready to be

put in; fill the place of the crop with the dressing and sew up, then the body

and sew also. The dressing may be simply fine bread crumbs, seasoned with

salt and pepper and a little butter, moistened with water or milk and a beaten

egg, and you

may add sage, onions, oysters, raisins, etc., any or all of them;

or sage, thyme or marjoram or summer savory, as you like, have on hand or can

get; tie the legs to the body, so that they shall not

sprawl by the heat.

When

ready for the oven, melt a little lard and spread it over a clean white cloth and

lay over the turkey; then grease a paper the same way and lay over the cloth,

and a piece of thick dry brown paper over all; put a cup of water in the pan,

and roast the turkej^ without basting, as the greased cloth and papers will keep

If the top paper scorches, replace it with another

it moist and from burning.

until the turkey is nearly done; then remove all covering for a few minutes to

allow it to brown. Having stewed the giblets (heart, liver, gizzard, etc.) in a

little water while the turkey was baking, chop them fine, and with water or

broth in which they were stewed added to the gravy in the pan, thicken a little

Tvith browned or unbrowned flour, as you prefer, rubbed smooth in a little cold

water, seasoning to taste; serve in a "boat" or bowl, as you have.

—

Bemarks. If a turkey, or other fowl or meats, are not covered in this way

they must be basted often to prevent burning, and you must also be more careful for the first lialf hour or so not to have the oven as hot as you may if covOne-and-a-half and two hours, according to the size of the turkey and

ered.

the heat of the oven, would be required to bake them nicely.

Some people

stew and chop the giblets before hand and mix them into the dressing. Each

can suit herself in this free country; and a good many also, as well as the

author, like quite a sprinkling of cayenne pepper in the dressing, as it seems to

remove a peculiar fresh smell coming from the inside of the turkey.

—

Turkey, to Boil and to Pry, as in England.

7b BnU.—ln

England turkeys are as often, if not more often, boiled than roasted, and eaten

with a sauce called " Golden Rain." Truss (tie the legs and wings firmly) as

for roasting, to prevent their sprawling out by the heat.

Have a kettle or

boiler large enough to hold water to fully cover the turkey, in which there has

been put a carrot, an onion, and a bunch of sweet herbs (if you are to do as the

English do), the water being boiling. Put in the turkey, breast down. After

it has boiled a minute or two, briskly, move back the boiler to simmer gently

irom 1 to 2 hours, according to size of the turkey.

—

DR. CHASE'S RECIPES.

453

The Sauce, or Golden Rain.

—Boil 3 eggs 10 minutes, and when cold

throw the whites and two of the yolks

into cold water to keep their color.*

Melt butter, 1 table-spoonful, in a saucepan; then remove from the fire and stir

in a spoonful of flour (about 1 oz.); stir, or beat with a wooden spoon, till

smooth; put over the fire again and add J^ pt. of milk and stir till it thickens,

adding now a gill of cream, cutting the whites and the yolks of the eggs in the

water into dice, stir in, but do not break up the dice by too hard stirring, which

would spoil the golden as well as the white rain; bring to a boil after putting

in the egg-dice.

Take up the turkey in time to drain nicely then rub the yolk

of the other egg over the breast and in spots over the rest of the turkey, or rub

it through a sieve, thus in spots, to make it more golden.

Pour the same upoa

it, or serve it in a "boat " or bowl, as preferred.

;

Turkey, To Fry. —Not every one, however, knows how to fry turkey

Cut in neat pieces the remains of the turkey, make a batter of beaten eggs and

fine bread crumbs, seasoned with pepper, salt, and pounded mace or nutmeg,

add a few sprigs of parsley; dip the pieces into this and fry them a light

brown. Take a good gravy, thickened with flour and butter, and flavored with

mushroom or other catsup, and pour over them. Serve with sippets and sliced

lemon. Few breakfast dishes are more delicious.

Confectioner.

Turkey and Other Poultry Hash or Breakfast Dish. — Cold

fowl of any kind may be turned into a hot breakfast dish as follows: Chop the

the meat very fine; put J^ a pt. gravy into a stew-pan with a little piece of butter rolled in flour, a tea-spoonful of catsup, some pepper and salt, the juice and

peel of half a lemon shred very fine, if you like it; put in the turkey or chicken,

md shake it over a clear fire until it is thoroughly hot. The above proportions

are calculated for one cold turkey.

It may be served with two or more poached

eggs.

If there are not enough eggs to allow one for each guest, they should be

broken with the spoon and mixed with the hash just before serving. It should

be served piping hot.

Italian Cheese, or to Prepare Veal, Chicken, Turkey, etc.,

for Picnics. Take a 4 or 5 lb. piece of veal, boil it perfectly tender, then

remove all the bones, and chop the meat fine; add a grated nutmeg, as much

cloves, allspice, pepper and salt to suit; strain the liquor in which it was boiled,

and mix all together, put over the fire and simmer till the liquor, on cooling a

httle of it, will jelly; then put in molds or bowls till the next day, when it may

—

be sliced for sandwiches for the picnic or for company tea.

may be done in the same way.

Chicken or turkey

If you like, you can line the molds, or bowls,

with hard-boiled eggs, sliced, which adds to its appearance as well as its richness.

Chicken Fricasseed, Upon Toast and "Without.— Cut up achickeii

and put on to boil in a small quantity of water. Add a seasoning of salt and

pepper, and onion if you like. Stew slowly (covered) until tender; then add

rich milk, i^ pt. (cream is all the better), with a little butter; and if you hava

parsley, add a little of it chopped, just as ready to serve.

Have the bread,

which has been cut thin, nicely toasted and lightly buttered, arranged on a

platter; then pour over the fricassee, and serve at once.

Without the toast,.

It is

the common fricassee.

VARIOUS DISHES.

Remarks.

453

— A young turkey, or a nicely dressed rabbit, treated in every

-w ay

But our chicken

dishes would hardly be complete witliout a chicken currie, and perhaps, also,

chicken with green peas, both of which I have obtained from a book entitled

" Indian Domestic Economy and Cookery,'' which I borrowed from a IMrs.

Bronson, whose husband, Dr. Bronson, had spent over 40 years in India,

as a missionary, but whose age and debility required him to return home, and

he was then (1881) living at Eaton Rapids, Mich. Dr. Bronson was very anxious, if his health would allow, to return to his work; but being about 70 years

old, I told him I thought he had done all that duty required of him in that far

oflf country, and I doubted much if his health would ever allow his return,

This lady was his third wife, a faithful and true helpmate in his work. I

received several items of information from her in relation to the Indian customs, in cooking, etc., which helped me to understand the work above mentioned, much better than I otherwise would, their ways are so different from

ours.

These items I shall mention in the different places where needed, in the

recipes I shall give from this work.

They were married in India, where she

had lived several years before their marriage. The book was printed in Madras,

in 1853, at the "Christian Knowledge Society Press," and the copy she brought

with her showed signs of having been much used. My acquaintance with her

was, as some say, purely accidental, others, providential. I was standing in the

door of the Frost House, Eaton Rapids, where I was stopping for the benefit of

the mineral springs and rest, when Mrs. Bronson, in passing with a baby carriage, having twin babies in it, stopped to talk a few moments with the landlady, who, with some other ladies, were also standing about, when one of them

knowing that Mrs. B. had recently come from India, asked her where the children were born, to which the answer was: "In Assam," when I at once became

interested (as I had a cousin in that province of India), to know if they had

met; when, on learning his name (Mason) they had been neighbors and coworkers for some years; hence my acquaintance with Mrs. B. and her husband,

and I thus obtained access to the book from which I take the next recipe, and

a few others which are credited as above indicated.

My cousin had then been in Assam about seven years, in the mission work.

His health, and that of his wife, having already begun to fail considerably, so

that during the following year (1882) he had to come home, more especially,

however, on his wife's account, whose health continued to fail very fast, and

although she seemed to recruit a little on her first arrival, or soon after, yet her

health had been so undermined by her stay in India, she died within a few

months after reaching her friends in America. But, notwithstanding the lives

of American women who go out as missionaries, are short in India, yet they

tbe same as the chicken, will also

make a nice fricassee.

generally are so devoted to their work, or to their husbands, they seldom make

any complaint

ter's cause.

—they give themselves, and their

lives, cheerfully, for

the Mas-

Let none fail, therefore, to do their duty, although it should call

them to India.

Chicken Currie, With Rioe, as Made in India.— Cut the chicken

into as many joints as possible.

Take 1 onion and slice it finely and fry in »

—

'

DR- CHASE'S RECIPES.

454

table-spoonful or more of ghee (the

word used in India for butter, but drip-

pings, or even lard, my informant, Mrs. Bronson, says

is

often used), sprink-

powder (which see). When the

onion is nicely browned put in the jointed chicken, and salt sufficient, and put

on a tea-spoonful more of the currie powder, and fry until nicely browned;

then pour on sufficient hot water (see in remarks that milk, or the milk of cocoanuts may be used) to cover the chicken, and stew (covered) until perfectly ten[Some of the native cooks boil the