chicken tender before frying in the

der.

ling over the onion, 1 tea-spoonful of currie

currie, but

my informant says this is not the best way.]

rice, either in separate dishes, or, preferably,

Serve with plain boiled

put the boiled rice on the platter,

pushing it out around the edge, then pour the currie into the middle, the whiteness of the rice making fine contrast with the browned currie. Indian Domes-iic

Economy and Cookery.

Remarks.

—Young mutton, lamb, veal, and

fish,

when cut into suitable

pieces, Mrs. Bronson informs me, treated every way the same as chicken, makes

an equally nice currie, and are more frequently used as such in India than

chicken; but we Americans think there is nothing equal to chicken. This lady

gives me the plan of cooking the rice in India, and the use of the water in

which it is cooked, as follows:

—

To Boil the Rice India Fashion. Wash it through 3 or 4 waters.

Have plenty of boiling water in a large kettle, put in the rice and boil very

briskly until tender; then pour in a cup of cold water, and pour into a colander;,

when well drained, return to the kettle to steam a short time to dry out the surplus water; then serve on the platter, or separate dish, as above.

The rice water poured off is, says this lady, the best kind of starch, and is.

—

used for that purpose by the washermen men in India doing the washing

What a blessed thing it would be for some of the over-worked women

of our country if their husbands had to do the washing, instead of spending

wholly.

their time,

whiskey!

and often the money their wives have earned by washing, for

How long shall it continue?

The Milk of Cocoanuts is often used in India, says our informant,,

and I think it would be very nice here, as well as there, instead of the water or

milk in which, or with which, to cook the currie, whether it be chicken, veal,

lamb, or fish; and they also scrape out the meat of the nut, having a tool for

that purpose much like a scraper to remove letters from a box or barrel by shippers, except that the edge is rounding to fit the inside of the nut, and has sharp

teeth like a saw, which makes the pulp fine and fit to mix into the gravy of the

currie.

Such a tool could be very easily made by an American blacksmith,

taking him a cocoanut that he might get the shape for the toothed edge and

knowing what it was to be used for.

At a subsequent time, while in Eaton Rapids, I was invited to take tea with

Dr. Bronson, that I might partake of a currie prepared as above, by his wife

and an Indian gentleman, who had been several years in the University at Ann

Arbor, qualifying himself as a physician to go back to his country for the good

of his countrymen.

He understood Indian cookery, and between them they

made a-most excellent currie; and although it was pretty warm I might say

—

VARIOUS DISHES.

455

—

with the currie powder, yet I liked it very much, and should be glad to

have a chance to eat of one every day in the week if not at every meal. It

warmed up my stomach nicely, and it is said to be a cure of dyspepsia. If

found too hot on the first trial to suit any one, use less currie powder next time,

and you can soon work to suit the taste of any family. I believe it to be

healthful, and they suit my taste exactly.

hot

Chicken in Peas, as Cooked in India. — Cut the chicken into

joints, as for a fricassee or currie, and

put into a sauce-pan with about a quart

of young shelled peas, a spoonful or two of ghee (butter), a small sliced onion,

and a nice sprig or two of parsley, and moisten more with drippings if thought

best; put on the fire, dusting with a little flour, and stew (covered) until done;

and add a little salt, and a little sugar, if relished, just before serving. Indian

Bonieslic Economy and Cookery.

Remarks. Their plan of making a fricassee is so much like ours above, I

—

need not give it.

Young Chickens, Nice Way to Cook.—Dress and joint them as

and just cover with sweet cream, season with a

pepper, and a little butter; and now set in the oven to cook, and by

the time the cream is almost cooked away the chicken will be done.

They are

usual; place in a dripping-pan

little salt,

splendid done in this way.

Mrs. Wetsel, Harverville, Kan.

Remarks. That is just what the author says: "They are splendid done in

this way. "

I should like to pick such a leg, or two, every day.

Have just

cream enough left to put over the mashed potatoes as a gravy.

—

—

Chicken Relish, for Journeys, Picnics, or for Company.

Dress as many as the occasion will require, joint and boil tender in as little

water as possible, salting nicely just before they are done; take up and remove

Remove all the meat from the bones; break the bones and boil them

and the skin a little while longer in the water; then strain it to have ready to

moisten with. Place a layer of dark meat, then a layer of white in a bowl,

seasoning with pepper and a little additional salt to each layer as put in, and

moisten with the juices or water in which they were cooked, and put on weights

till cold, when, with a very sharp butcher-knife, it may be cut in slices for the

the skin.

—

picnic, journey, or the tea-table when company is present too much labor for

common, as they are good enough for general use without so much labor.

Chicken meat is so tender and soft it is very difiicult to chop it, hence we do

not advise it, unless the chopping-knife is sharper than they are usually found.

Roast Pigeons and Bread Sauce for Same.— Dress, wash and

wipe dry, t, e absorb all the water you can with a napkin or towel, unless you

have plenty of time to drain them dry. Truss them, secure the wings and legs

to the body by skewers or twine; mix salt and pepper together and rub them

well on the inside, and also piit a piece of butter into each, the size of a large

Lay upon sticks in the dripping-pan, put in hot water

shell-bark hickory nut.

and butter to baste with, and put into a quick oven, coveringwith brown paper,

If the oven is hot enough, 30 to 45 minutes will

if needed, to prevent burning.

do them nicely, if basted often enough.

,

DR. CHASE'S RECIPES.

456

—

Bread Sauce foo' Same, and for all Poultry, Meats, etc. Milk, J^pt. to 1 pt.,

according to the amount needed; fine bread crumbs, 1 cup; an onion, small or

large, whether you use 3^ or 1 pt. of milk; butter, 1 to 2 table-spoonfuls, as you

take it out of the lump not melted salt, pepper, mace, and parsley, if you have

;

them and

—

them. Directions First boil the sliced onion 1 minute in

water, then pour that off and put in the milk and cook it well; then put in your

bread crumbs; or, if you wish to be very nice, strain out the onion; put in

seasoning with the butter, and let the bread crumbs have time to soften; stii

well, and bring to a boil, adding boiling milk or boiling water if too thick.

Remarks. The drippings from the pigeons or other poultry may be put in

The onion, of course may be left out, if not

in place of the milk or water.

relished, and any other flavor substituted, as summer savory, thyme, marjoram,

lemon peel and juice, etc., or nothing, so as to suit everybody.

But now I have an animal to introduce, the name of which I am so unfamiliar with I hardly know where to place him, whether among the meat-producing

beasts, or the family of fowls; still, I know so many will like to try a few of

his "rare-bits," I will give him a place among the choicest recipes I have in the

nature of dishes. But as he is taken partly from the beast and partly from the

like

—

fowls, we will call him the

1.

GOLDEN" BUCK, OR WELSH RAREBIT-English Style.

—A golden buck

is, in other words, simply a Welsh rarebit, with a poached

egg on his back. I will first give the true one, as directed by Warne's (English) Model Cookery: Time, 10 minutes; 3^ lb. of cheese; 3 table-spoonfuls of

ale a thin slice of toast.

Grate the cheese fine, put to it the ale, and work in

a small saucepan over a slow fire, until it is melted. Spread it on the toast,

and send it up boiling hot. Now for the " buck " part of it:

;

2.

Take fresh, but rather rich cheese and cut into small even-sized pieces,

the amount to be regulated by the number of rarebits needed, and melt upon a

rather slow fire.

tle

If the cheese be dry,

add a small quantity of butter.

—say a wine-glass full to each rarebit—sour

A

lit-

ale; or, in its absence, fresh ale,

should be added as the cheese melts. After the cheese is thoroughly melted

and the above ingredients stirred in, add a small quantity of celery salt, and

immediately pour upon a piece of toast previously placed upon a hot plate.

By placing a poached egg upon this it immediately becomes a golden buck.

The further addition of a slice of broiled bacon renders it a Yorkshire buck.—

New York Review.

—

For those with good digestion either of the "bucks" will be

For me, I should prefer not to have the ale sour, but fresh, and

nice, so I think, would most others.

I will give a few more recipes for a

plainer, or more Americanized way of making the Welsh rarebit (generally

called rabbit), which will be less troublesome to make, and also more easily

Remarks.

found nice.

digested.

A young, but experienced housekeeper, of Brinton, Pa., gives the

following:

Welsh Rarebit. — Chop fine, with a knife, pieces of dry cheese (sharp

cheese is best), and to 1 pt. of this allow 1 pt. of milk.

Have the milk boiling

VARIOUS DISHES.

457

iiot and stir into it the cheese, stirring all the time until it

becomes pretty well

dissolved, then add a beaten egg, a little salt, and when it has all come to a boil

your rarebit is done.

Some persons prefer browning in the oven before send-

ing to the table, but it is best eaten as soon as cooked, as the cheese is apt to

separate from the milk if allowed to stand long after it is ready.

Welsh Rarebit, Plain.— Rich, crumbly cheese, ^ lb.

;

butter, 1 table-

—

Directions Put the milk and butter into

a frying pan, and crumble in the cheese upon the stove, constantly stirring

"until all is dissolved together then pour upon thick toast that has been dipped,

quickly, in and out, of boiling milk; served hot it is a rare dish for a healthy

stomach. And for a healthy man a poached egg may be put upon each piece

of toast, as seiwed, which will make it a second cousin, at least, to the golden

spoonful; rich milk, 1 gill; toast.

;

buck, given above.

Welsh Rarebit, Excellent. —Fresh cheese, the size of a tea-cup; a

large cup of sweet milk

a pinch of dry mustard a

Directions Roll the

crackers; beat the egg; cut the cheese in thin, small slices; place them in the

frying pan with the milk; add beaten egg, butter, mustard and pepper; stir in

the rolled cracker gradually. As soon as all is thoroughly mixed turn the mixture out, and send to the table in a covered dish.

To be eaten with dry toast.

;

a table-spoonful of butter

;

red (cayenne) pepper; 2 soda crackers; 1 egg.

little

;

—

Welsh Rarebit, Delicious. — The New York Post says that "Welsh

rarebit is delicious when made after this rule: Half a pound of cheese, 3 eggs,

1 small cup of bread crumbs, 2 table-spoonfuls of melted butter, mustard

and

After beating the cheese in an earthen dish add the other ingre-

salt to taste.

dients, then spread on the top of sUces of bread, toasted or not, as you choose,

and set in the oven to melt.

—

Remarks. I will close with one which is more particular in its quantities,

and also has a caution or two in the use of seasoning, avoiding skim milk

cheese, etc. and although it recommends the Parmesan cheese, yet, I will say,

our good, rich, new milk cheese, having some age, will be found nice enough

for all common purposes. If a very nice dish is desired, get the Parmesan, as

;

mentioned below.

It is as follows:

Welsh Rarebit With Parmesan Cheese.—Boil )4. P*-

of milk;

have the cheese rich enough to melt; chop J^ tea-cupful of it to every J^ pt. of

milk; the yolk of 1 egg is lightly beaten with a fork, and have it ready when

the cheese is melted; turn the cheese into the boiling milk and stir until the

former dissolves. Welsh rarebit cannot be made from skim milk cheese. Parmesan cheese makes delightful dishes, but is expensive. Stir in the yolk of the

Cheese dishes require

egg, adding salt and pepper, and serve on toast or alone.

little seasoning, and the salt and pepper should be used sparingly.

Remarks. This Parmesan cheese is made in Parma, Italy, but I think our

best American cheese is all that need be required, but each must please herself you certainly have the opportunity of choosing, from the variety given

—

—

but, as it is the man who furnishes the largest

number of the best recipes, for

any given department, who makes the best receipt book, the author, in keeping

—

DR' CHASE'S RECIPES,

458

with his " First and Second Receipt Books,' has endeavored, and he thinks,

succeeded, in making his " Third and Last," the best even of his own writing;

and far better than any with whicli he is acquainted, by any other author.

Minced Veal, With Poached Eggs. — Mince cold roast, boiled or

broiled veal quite finely; fry a chopped shallot (a small bulbous plant much like

a garlic, but if as strong as a garlic the author would prefer a small onion in

its place) in plenty of butter; when it is a light straw-color, add a large pinch of

flour and a little stock; then the mince meat, with chopped parsley, pepper, salt

and nutmeg to taste; mix well; add more stock, if necessary, and let the mince

gradually get hot by the side of the fire. When quite hot, stir into it, off the

fire, the yolk of an egg and the juice of a lemon, to be strained and beaten up

together.

Serve with sippets of bread, fried in butter, round it, and 3 or 4

poached eggs on top.

Remarks. The sippets of bread are first dipped into milk, or a beaten egg,

before frying; and bread is a very nice thing thus fried for a breakfast dish»

with fried meats of any kind, whether eggs are used or not.

—

Escaloped Veal. — Chop cold cooked veal fine, put a layer in a bakingdish, alternating with a layer of

until you

veal

fill

powdered crackers, salt, pepper and butter,

Beat up 2 eggs, add a pint of milk, pour it over the

Cover with a plate and place in the oven until nicely

the dish.

and crackers.

heated through, then remove the plate to brown jt nicely before serving.

Oysters may be treated the same way, baking longer to cook them through;

the same of chicken or any other cold meats that are very tender;

nice dish if properly done.

Jellied Veal.

all

make a

So, also, veal in the following manner:

—Wash a knuckle of veal and cut

it

into pieces.

Boil

it

slowly until the meat will slip easily from the bones. Take it out of the liquor,

remove the bones, and chop the meat fine. Season with salt and pepper, spices,

Put back into the liquor and boil until almost dry. Turn

The juice of a lemon stirred in

Garnish with parsley and thin

just before taken from the fire improves it.

Buffalo {N. T.) Express.

slices of lemon, if you have them and like them.

and sweet herbs.

into a mold and let it remain until next day.

—

Curried Veal or Chicken. Nice veal cutlets, 2 lbs., or a good plump

but tender chicken will require about 2 cups of milk, 1% cups of pounded

crackers, 1 egg, butter the size of an egg, salt, dry toast, and 1 tea-spoonful,

more or less, as you like it hot or not, of the cayenne and other spices in the

Directions Chop veal or chicken (cold from previous boilcun-ie powder.

ing) finely, put the milk on the fire, with the cracker-crumbs, salt and curried

powder, and as soon as it boils up add the meat, and when the meat is hot the

egg and butter. Serve hot on the dry buttered toast.

Remarks. This will be found remarkably fine for lovers of currie; and it

will be fine also simply to cut the veal or chicken in pieces suitable for frying,

then season the same, using the milk or not; if used, seasoning it as before and

stewing in it for a time, then finishing by frying in the butter and using the

milk as a gravy for potatoes, etc. I am very fond of the curried chicken; the

veal I have not tried, but know I should like it for the curries' sake.

—

—

VARIOUS DISHES.

Gravy or Sauce for Vtal or G?iicken.

hot frying-pan.

— cream,

if

—Put a table-spoonful of butter into a

When it begins to brown dust a table-spoonful of flour into it,

stirring constantly with

milk

459

a spoon; add

—

you have it

salt

and pepper; then stir in 1 pint of

and it will be ready to pour

let it boil 5 minutes,

over these fried meats, or to serve with roasts. Some people think that a little

stewed tomatoes in the gravy for roast or fried meats is an improvement. The

author prefers them without it.

EGGS— How to Boil for Health.— The objection to the common way

The white under three minutes rapid cooking becomes

tough and indigestible, while the yolk is left soft. When properly cooked eggs

This result may be attained by putting

are done evenly through like any food.

the eggs into a dish with a cover, and then pouring upon them boiling water, S

quarts or more to a dozen eggs, in a covered tin pail, and set them away from

The heat of the water cooks the eggs slowly and

the stove for 15 minutes.

evenly and sufficiently, and to a jelly-like consistency, leaving the center or

yolk harder than the white, and the egg tastes as much richer and nicer as a

fresh Qgg is nicer than a stale egg, and no person will want to eat them boiled

after trying this method.

Remarks.— 1 have tried this writer's instructions, although I do not know

tvho he was, and find him correct for my taste, and I think it the true way to

boil eggs, and mostly of general adoption.

I will also add an item from a writer in a medical journal upon the healthfulness of hard-boiled eggs in dyspeptia, hoping and believing that it is a true account of what they have done,

although the writer's name is not given, nor the place the journal was pubof boiling eggs is this:

lished.

The writer says:

Healthfulness of Hard-Boiled Eggs in Dyspepsia.— "We have

seen dyspeptics who have suffered untold torments with almost every kind of

No liquid could be taken without suffering. Bread became a burning

Meat and milk were solid and liquid fires. We have seen those same

sufferers trying to avoid food and drink, and even going to the enema syringe

for sustenance. And we have seen their torments pass away, and their hunger

relieved by living upon the white of eggs which had been boiled in bubbling

water for 30 minutes. At the end of a week we have given the hard yolk of

the egg with the white, and upon this diet alone without fluid of any kind we

iave seen them begin to gain flesh and strength and refreshing .sleep. After

weeks of this treatment they have been able with care to begin upon other

And all this," the writer adds, "without taking medicine." He says

food.

that hard-boiled eggs are not so bad as half -boiled ones, and ten times as easy to

digest as raw eggs, even in egg-nog.

Remarks. See the remarks just above, and let none who are suffering in a

similar manner fail to give this a faithful trial.

See, also, "Voltaire's Food for

food.

acid.

—

Dyspeptics " in this work.

Remarkable Use of Long Boiled Eggs, for Typhoid Fever

Patients. After having written the two above items, I was speaking of them

June 19th, 1883, whea

to a homeopathic physician of our city Toledo, O.

—

—

—

—

DR. CHASE'S h£JClPES.

460

he said

:

"I have given three eggs which had been boiled an hour, at one time,

to a patient just recovering from typhoid fever, without the least distress or suffering, digesting well and improving the patient's strength, while those only boiled

This to me was remarkable indeed but,

doubt of its correctness.

He claimed that, like

cooking meats, 15 minutes only, "sets," or toughened the albumen (the white

of an egg is pure albumen, much like that part of veal which will form jelly,

by long boiling), and, hence, that no stomach could digest it while an hour's

boiling cooked it done, as we say of boiling veal, or other, naturally young

and tender meat, chickens, etc. The reasoning is good, and may be tried with

safety, 1 egg, only at a time, at first, with weak typhoid, or other patients.

15 minutes did give distrisss," etc.

;

nevertheless, I have not a

;

Egg Gruel, Mulled Jelly, etc., for the Sick.— Beat the yolk of 1

of a cup of

egg with a table-spoon of sugar till very light on this pour

"boiling water on the top put the white of the egg beaten to a stiff froth, with

a tea spoon of powdered sugar flavor with something as unlike other flavors

the invalid has had as you can give him.

Mulled (to mull is to soften by heat,

" Drink new cider, mulled with

adding hot water, spices, etc. As Gay says

%

;

;

;

:

ginger warm" (it is not hard to take, even if not sick); jelly is another drink

"which may be taken with pleasure, i. e.,beat a table-spoon of red or black currant jelly with the white of an egg and a little sugar

pour over this a small

break a cracker in it, or a thin slice of toasted bread.

Remarks. This would properly belong with drinks for the sick, which

see; but it had been placed with the other egg receipts, so I give it a place

cup of boiling water

;

;

—

here.

Eggs, Some of the More Common Ways of Cooking.

Poached. — It is now well understood that to poach an egg is to break it into

boiling water and to dip some of the water, with a spoon, upon it, or them, a?

the case may be, until cooked to suit; then lift with a skimmer, upon a plate,

or upon slices of buttered toast, or into egg cups, in which a bit of butter has

just been put, and let each, otherwise, season to suit themselves.

—

Eggs, Scrambled. Put a tin basin upon the stove, in which you have

put a table-spoon of butter, for i^ doz. eggs; when the butter is melted, the

eggs having been broken into a dish (to see each is good) put them in, and

as soon as cooked upon the bottom a little, begin to stir, or lift them with a

spoon from the bottom, till all has had its turn upon the bottom, and consequently done, or thickened to suit.

Serve hot, generally, for Sunday's tea;

with bread and butter.

Egg Omelet. — A French writer says the "secret of an omelet is the

know how !" — I wonder if that is not the secret of doing anything well? He

then gives us the Bordeaux, or French fashion, which is good. He says: "Tilt

the pan, to allow the eggs to run to the lower side, and scrape down from the

upper half perfectly clean, pushing all the egg to the lower half.

salt.

Pepper and

When set, turn over back on to the clean half of the pan, brown and

serve. But if you do not put a table-spoonful of cold water to each egg in making an omelet, it will be leathery (tough). If you put milk or flour it is not an

VARIOUS DISHES.

461

To take up, take hold of the paa "with the palm upper-

omelet, but a pancake.

most, place your plate over the pan and turn it quickly."

—Most people have been in the habit of using milk, or flour, or

Remarks.

both, while the Frenchman's plan leaves them tender and digestible.

Egg Omelet with Green Corn or Bread Crumbs. — Boil 1 dozen

ears of nice corn 25 minutes, split the rows lengthwise with a sharp knife, then

with a dull knife press out and scrape easily, to leave the hull as much on the

cob as possible; add to this pulp 5 well-beaten eggs, season to taste, and fry to

a nice brown in a little butter, turning over as a whole, or as the Frenchman

above, on a clean half of the pan. In the absence of green corn, 13^ cups of

bread crumbs will make a good omelet.

Remarks. Omelets should be served at once wheu done, as they fall if they

stand after being dished up.

—

—

Egg Omelet with Oysters. An egg omelet with oysters may be a

new dish to some cooks, but I can assure them that it will be a favorite, if the

family like oysters. Stew a dozen oysters in their own liquor, if possible, if not,

use a very little water; roll 2 or 3 lumps of butter the size of butternuts in flour,

and put in and let it come to a boil; salt it well, and add black or cayenne pepper to suit your taste.

Take out the oysters and chop them, and, if necessary

to make them tliiak, add a little flour; then put the oysters in again and set the*

saucepan in which they are back on the stove while the eggs are being fried.

Beat 6 to 10 eggs until very light, and add to them 2 table-spoonfuls of cream

or rich milk; fry in a well-buttered frying-pan. "When done remove to a hot

platter or deep plate and pour the oyster sauce over it.

Serve while hot. iVew?

York Evening Past.

—

Eggs-in-the-Nest— A Nice Dish for Breakfast or Tea.

—

Beat

pour into a buttered

baking tin, dip upon it 6 table-spoonfuls of nice cream, 1 only in a place; upon

each spoonful of cream drop 1 of the yolks whole (being careful not to break

them); place in a moderately hot oven to cook, and serve hot, as