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PREFACE.

Tlie literary world has for years been replete with tlie economical and fiUceesAf^l experiences of the thrifty Northern housewife, while New Orleans, where, as Thackeray says, " you can eat the most and suffer the least, where claret is as good as it is at Bordeaux, and where a bouillabaisse can be had, than which a better was not eaten at Marseilles," has heretofore appeared indifferent to this laudable ambition of her distant neighbors in thus neglecting that all important addition to her literature.

/ The moral influences of good cooking haye been too frequently and forcibly put before us in works of a weightier character, too amply illustrated by historical fucp^ to necessitate anything here but a passing notice to that effect.

In this time, glorious with the general diffusion of learning, it is befitting that the occult •oience of the gumbo should cease to be the hereditary lore of our negro mammies, and should be allowed its proper place in the gastro^ nomioal world.

The time is now ripe for a new " Almanach des Gtourmande," and the following collected recipes, with their prestige of great names, including what is best in ^he Creole and American cuisine, are introduced, with the modest hope that they may prove to both public and publisher a source of rich, practical benefit.

HRISTISN WOMSN'S EXCHSNGE

OF NEW ORLEANS.

BOARD OF MANAGERS.

, M. Walmsley,

. G. Eichardsou,

beo. Aiize,

. J. Wliftrton, H. Davie, H. Kennedy, Delgado,

. N. Griswold,

, W. Wood,

>hn G. Parhani,

. J. Career,

. N. Strong,

. Fuhri,

rcb. Mitchell,

, J. Leovy,

. Ranlett,

Mrs. M. W. Bartlett,

" D. A. Given,

" Jotin R. Juden,

" J. H. Allen,

" Fred. Wing,

" S. Landram,

" M. C. JeniiingB,

" B. D. Wood,

" A. Brittin,

" Percy Roberts,

" G. W. Pritchard,

" L. P. Wayne,

" T.H. Holmes,

" J. B. Wallace,

" Albert Baldwin,'

" J. M. Parker.

[Extract from Charier.] LE Second. The purposes and objects of said oorparatian are dead specified to be tbe amelioratioa of the coDditioo of needy and nomen by enabling and aBsiating them to earn a liTelihood, and pro-;he means and opportunities of disposing of the products of their d of other property to them belonging ; and in farthecanoe of Bucb le purposes to establish and maintain a depot toi the reception and iitiy marketable articles that a woman can make in her own home, alaable articles nhich her necessities may oblige ber to dispose of, assisting a needy woman to turn to personal profit what«Ter useful IB may possess.

CONTENTS.

SOUPS—

Crab Soup 2

Gumbo D'Herbes—Green Gumbo 2

Turtle Soup , 2

Gumbo Auk Herbes 3

Terrapin or Gopher Soup 4

Clear Soup 4

Pea Soup 5

Clear Gravy Soup 5

Corn Soup 5

Vegetable Soup 5

Potato Soup 6

Cocoanut Soup 6

Groundnut Soup 7

Chestnut Soup 7

Crab Soup 7

French Soup 8

Oyster Soup 8

Oyster Soup for Six Persons 8

Oyster Soup 8

Oyster Soup 9

Mrs. Coolidge's Oyster Soup 9

Okra Soup 9

Okra Soup 10

Okra Soup 10

New Orleans Gumbo 10

Calfs Head Soup 10

Balls for Mrs. Ames' Calfs Head Soup 11

Lamb's Head Soup U

SHELL FISH—

Terrapins 12

Terrapin Pies 12

To Dress Turtle Steaks 12

Clam Pie 13

Clam Fritters 13

Clam Chowder 13

Baked Shrimps 14

To Dress Shrimps in Tomato Catsup 14

To Dress Shrimps 14

A Nice Way To Serve Crabs 14

Stuffed Crabs 15

Stuffed Crabs 15

Stewed Crabs 15

Pickled Oysters 15

To Dress Oysters in Cream : 15

Fried Oysters 16

To Stew Oysters 16

Stewed Oysters 16

Epicurean Oysters 16

* Scolloped Oysters 16

Stewed Oysters (Very Delicate) 17

Oyster Sausage 17

Cooking Crabs 17

Baked Clams 17

t To Batter Oysters 18

f Pickled Oysters 18

if ♦ Stewed Oysters (French) : 18

f#, Scolloped Oysters 18

I Oyster Pie 18

Fried Oysters 19

Pried Oysters 19

Scolloped Oysters 19

Shrimp Pie 19

FISH—

French Fish 20

Baked Fish 20

To Stew Red Fish 20

Boiled Trout 21

Boiled Mackerel 21

K ^ Fried Cod Fish 21

I To Boil Salmon 2h

^' ^ To Roast a Fish 22

Roasted Salmon 22

k Fried Cod Fish 22

t Flounders Saute 22

Cold Red or Other Cold Fish 2»

^# Fish Cake 23

Fish au Gratin 23

B^ked Fish a La Creme 24

r * ■. *

I ■

CONTENTS. , Vii

To Stew Pish 24

To Dress Sheephead 24

To Bake Red Snapper 25

Baked Red Fish 25

Turbot, Hallibut and other Fish a la Creme 25

Courtbouillon of Red Fish. ,.,. 25

Courtbouillon of any Sort of Fish 26

Courtbouillon of Perch 26

Broiled Fish 26

Sour Stew 26

To Pot Fish 27

SAUCES—

Ragout Souse 28

Onion Sauce 28

Celery Sauce 28

Egg Sauce .• 28

White Sauce for Veal or Lamb 28

Sauce Piquante 28

Tomato Sauce : 29

Mayonnaise 29

Fish Sauce 29

White Sauce 29

White Sauce for Fowls 29

Oyster Sauce for Boiled Fowl or Turkey 30

Egg Sauce 30

Egg Sauce 30

Oyster Sauce , 30

A Cream Sauce for Fillet 30

Brown Roux 31

White Roux 31

CuUis 31

Tomato Sauce 32

Sauce Flamande 32

Tartar Sauce 32

Venison Sauce 32

Salmi of Ducks, Venison or Birds 32

Cream Sauce 33

Apple Sauce for Roasted Goose 33

How to Make Curry 33

•POWL—

Wild Ducks or Teal 35

Roast Fowls ■. 85

To Stew Partridges 35

Brown Fricasse 36

Stewed Ducks 36

Stewed Pigeons 36

Stewed Rabbits or Ducks 37

Ducks a la Mode 37

Roast Ducks 37

Boiled Ducks 37

To Hash Ducks 38

To Stew Ducks 38

Stewed Ducks 38

R».f=red Chicken 38

1 Chicken 39

lake a French Pilau 39

St a la Eugenie 39

e Fricasse of Chicken 39

d Fowls 40

Fowls 40

td Piegeons 40

resB a Goose 41

ed Chickens 41

illes de Volaille 41

illes de Volaille 42

illes de Volaille , 42

aettes, Chicken 43

uettes 43

t Breads .- 43

oast A Turkey 43

3d Venison 46 i

id Venison 45

!on Steak 46

ion (The Haunch) 45

3tteB En Chevieuil (Cntlets, Venison Style)... 46

Roule (Rolled Beef) 46

de Veau En Saute (Danbe of Veal Loin) 46

de Veau (Veal Pie) , 47

le de Boeuf (Potted Beef) 47

id Ham 47

ng for the Ham ; 47

16 :.... 48

d Rump of Beef 48

Beef Steak Pie 48

Potted Beef 49

Beef a la Daub. 49

Beef Steaks. 49

•^' Beef Stewed with Oysters 49

Irish Stew .^ 50

Stewed Smoked Beef 50

BeefPatties 50

PotatoBeef 51

Cold Brisket of Beef.*. • ^

Spiced Beef 51

Veal Pate to Serve Cold 51

Pressed Beef * 52

.Corn Jelly Daube 52

RaviolealaAvegno......* 52

Fare or Stuffing 53

Croquets of Cold Meat 53

To Make Sweet Breads 53

Pried Lamb 54

Veal Olives 54

Spiced Beef , 54

Corn Beef 54

To Pickle Tongues • 55

Boiled Beef 55

[ A la Mode Beef 55

A Cold Dish for Lunch. 56

Ham Toast •, 56

Bouille 56

Beef Balls. 56

Beef Steak Pie: 57

Spiced or Smoked Beef 57

To Stew Beef 57

TaPickle Beef... 58

Beef Ham *»... 58

Ronfolk Cured Ham. 58

To Cure Bacon 59

ToCure Beef 59

Fillet de Boeuf 59

Minced Meat 60

• Curing Hams 60

^ple Pork 61

. How to Boil a Ham 61

Pfekled Beef...**- '. 61

PickledChine 61

)

X CONTENTS.

?

Veal Loaf 61

Spiced Tongue ...:: 62

Bewitched Beef or Veal 62

Pot au Feu 62

Roly Poly 62

Daub.: 92

Cold Hash 63

VEGETABLES—

Boiled Potatoes 64

* Irish Potato Snow.Balls 64

Roast Potatoes« .... 64

Baked Irish Potatoes 64

Potatoes in Cream 64

Potato Snow 65

Boiled Potatoes 65

Fried Potatoes 65

Potato Balls .,: 65

Potatoes With Thick Batter 65

Fried Irish Potatoes ., 66

Irish Potatoes Mashed 66

Potato Balls for Breakfast »' • 66

Sweet Potatoes 66

Fried Sweet Potatoes 66

Green Peas 66

Green Peas a la Bourgeoise 67

Green Peas 67

PotatoSalad 67

Jumballaya (A Spanish Creole Dish) 67

On Cooking Tomatoes 67

To Keep Tomatoes 68

Tomato Omelette... ^ 68

Stewed Tomatoes ^ 68

Stuffed Tomatoes 68

Tomato Omelet ....•*• • 69

To Bake Tomatoes 69

Tomato Soup 69

Fried Tomatoes , 69

Baked Tomatoes. 70

Stuffed Tomatoes 70

To Prepare an.d Boil Rice 70

How to Wash Rice 70

Preparing Rice or Hominy 70

Stufied Eggplants 71

Turkish Egg Plants :. 71

To Cook Salsify .^ 71

Salsify Oysters T 71

Salsify Fritters * 72

Carolina Boiled Rice 72

Rice as Cooked in Japan i.. 72

Corn Baked in a Disn 72

Corn Fritters 73

Corn Oysters 73

Corn Oysters 73

Very Elealthy Slaw. 73

Warm Slaw 74

To Boil a Cauliflower ,. 74

Stewed Spinach 74

To Boil Artichokes 74

Stuffed Macaroni ,. 74

Baked Macaroni 75

Cauliflower Omelet ...'..'. 75

Stewed Carrots' , 75

Parsnip Fritters 75

Dried Okra 75

Boiled Okra 76

Fried Cucumbers 76

Fried Plantains 76

Onion Custard ' 76

Asparagus (Italian Fashion) 77

Toasted Cheese 77

Stewed Beets • 77

Cold Slaw , 77

Fonds L'Artichoux—Stuffed 77

BREAD—

Family Bread......... 79

Lightened Loaf w 79

Tea Rolls * 79

Spanish Rolls 79

French Rolls 80

Sponge Bread 80

Family Bread ' 80

Brown Bread 80

Bolls with Milk ; 80

Diet Bread 80

Diet Bread 81

Ml CONTENTS.

Economical Muffins gj

Hampton Muffins [[[[ gl

Indian Muffins !.!!!! 81

Water Muffins !!!.'!. 81

Cornmeal Muffins. !!!!!!. 82

Egg Muffins []\\[ g2

Plain Muffins g2

Risen Muffins *..'!! !^ 82

Corn Bread * *." g2

Molasses Toast *. ]. 82

Sweet Journey Cake !!!!!! 83

Bread Cake.', ; ][[ g3

Corn Bread Rusk '. g3

Corn Bread ], g3

Corn Cake g3

Virginia Egg Bread g4

Potato Corn Bread 84

Sweet Corn Bread ... * 84

Corn Wafers 84

Hoe Cake 84

Soda Bread 84

Potato Bread 85

Batter Bread 85

Cornmeal Rusk 85

Risen Corn Cake 85

Dried Bread Crumbs 85

Cornmeal Bread 85

Corn Bread 85

Cornmeal Bread 86

Muffin Bread ,.. 86

Hominy Cakes 86

Gruel Batter Cakes 86

Virginia Corn Cake 86

Virginia Cakes 87

Lapland Cakes 87

Flannel Cakes without Yeast 87

Sweet Flannel Cakes 87

Flannel Cakes 87

Bermuda Johnny Cake : 87

Buckwheat. Cakes 88

Cream Cakiss 88

Steeven Cakes 88

Whigs 88

• German Waffles 89

J

Sweet Potato Waffles 89

Rice Waffles 89

Rice Waffles * 89

Waffles . 90

Potato Waffles... 90

Bread- Cake .... 90

Rice Bread 90

Flannel Cakes 90

Milk Biscuits , •.. 90

To Make Rolls..." 91

Crumpets 91

Pan Cakes r 91

Sweet Wafers 91

Tavern Biscuits 91

Breakfast Cakes 91

Buttermilk Bread 92

Rice Bread 92

Potato Bread , 92

Yankee Biscuits 92

Suffolk Cakes 92

Butter Biscuits... ^ 92

Clareville Biscuits -. 93

Thin Biscuits ........ ^ 93

Sweet Potato Buns 93

Virginia Buns 93

Richmond Muffins , 93

Maryland Biscuit .. • • 94

Sally Lunn 94

Washington Loaf 94

Bachelor's Loaf 94

Warsaw Breakfast Cake 94

Buttermilk Rolls 95

Light Cakes .... 95

Cream Cakes , 95

Sally Lunn or Tea Buns 95

Naples Biscuit , 95

New York Rusk 96

Sponge Biscuit 96

Zouave Rusks.. • 96

Raised Waffles:.: 96

Indian Bread ,. 96

Indian Meal Griddle Cakes 97

Dyspepsia Bread ,. 97

Dyspepsia Bread I '^. 97

1

XIV CONTENTS.

Tancredi Cake 97

Egg Toast 97

Tongue Toast •. 98

Ham Toast . 98

Home Made,Crackers 98

Bannock 98

Rusk 98

Corn Bread 99

Brown Bread 99

Mrs. Meyer's. Muffins 99

Mrs, L. Wayne's Bread Receipt.... .^^.. 99

Paste 99

Pyramid of Paste 100

Paste for Croquants ... .100

Bread Dough Paste ....*. 101

Patent Flour 101

Very Light. Paste .101

Potato Paste 101

' Poor Man's Paste , 102

Rice Paste 102

•/ Pufi Paste 102

Hop Yeast 102

Patent Yeast 102

Potato Yeast , 103

Baker's Yeast 103

.Country Yeast. 103

Norfolk Yeast.... 103

Milk Yeast 103

. Williamsburg Yeast. * • 104

CAKES-

Creara Pufls 105

New York Cup Cake 105

Indian Pound Cake 105

Marbled Cake. .106

Savoy Biscuits ^ 106

Aberdeen CruUaCake 106

• Sontag Cake 106

Family Cake :...:...... 107

Cocoanut Cake 107

Cottage Cake 107

Carraway Cakes 107

Hanipton Cakes .^ 107

Cream Cakes :..... .\ J.... 108

Cake Without Butter 108

French Cake .108

Common Cake....«4 .w 108

Oak Hill Cakes 108

Black Cake (Plain) 108

Black Cake 109

Sweet Biscuits.. 109

Spring Cake ..109

' Love Knots < 109

Spanish Cake ^.. 109

Sugar Cakes *. *« 109

Shrewsbury Cake 110

Sponge Cake With Butter 110

Sponge Cake * 110

Commencement Cake -«... ^ ... - 110

Cumberland Cake * 110

Benton Tea Cakes.. 110

Orange Cake * 110

ReddieCake Ill

Drop Biscuits * * Ill

Lemon Pound Cake Ill

Brown Cakes * Ill

Silver Cake Ill

Gold Cake 112

French Cake 112

Almond Cakes 112

Brown Cakes 112

Cocoanut Cake 113

Meringues 113

Derby Cake 113

Rosa Cake .113

Shrewsbury Biscuit .' 113

Charlotte Cake 114

Victoria Buns • 114

Norfolk Black Cake 114

Almond Cake - 114

Indian Pound Cake 114

Sugar Biscuits * 114

Doughnuts ...*• 114

Brown Cakes >.. «>. .....•• .........115

Orange Cakes .w».. 115

Sugar Cakes 115

Holiday Cake...* 115

Scotch Bread >.. 115

Express Pudding « • 116

Premium Cake 116

Spice Cake ,...• 116

silver Cake 116

Wafers 116

Kendall Cakes 117

Tea Cakes 117

Oatland Cakes , 117

Plain Cake 117

Cup Cake 4 117

Jelly Cake 117

Lemon Jelly Cake 118

Angel's Food 118

Naples Biscuit 118

Caxe for Sauce 118

Coffee Cake 119

Spice Cake 119

Snow Balls 119

Cup Cake .119

Pearl Cake 120

Portsmouth Cakes ;. 120

Jenny Linds 120

Thompson Cake .. 120

Crullers ., 120

White Cake 120

Almond Balls 121

Nut Cakes ..121

Pound Cake .121

Mrs. Clay's Premium Cake 121

Cocoanut Cake « 121

Berwick Sponge Cake 122

TeaCakes.... 122

Charlotte Russe Without Cream 122

Ginger Bread Nuts 1!

Winter Ginger Cakes 1!

Royal Ginger Cakes ,......., 12S

Soft Ginger Bread 123

Jelly Sponge Cake 123

Light Ginger Bread 124

Ginger Cakes • 124

Ginger Nuts 124

Light Ginger Bread ««• 124

Dickson Ginger Bread 124

Light Ginger Cakes «.•• 124

•J

CONTENTS. XVll

Niagara Ginger Bread 125

Ginger Cup Cake 126

Soft Ginger Bread 125

Ginger Bread 125

Sponge Ginger Cake ^ •.. •. .125

Sugar Ginger Bread 125

Jumbles 125

Jumbles 126

Cocoanut Jumbles 126

Jumbles • 126

Federal Cake ....126

French Jumbles 126

Tea Cake ,.. 127

Harrison Cake 127

Whigs 127

Common Cake 127

Curd Cakes 127

Japan Cake 127

Cake Without Eggs ... 128

Lancers Cake 128

Chocolate Macaroons 128

Orange Cakes 128

Jumbles 129

Sponge Cake 129

Peach Leathers 129

Ginger Cookies 129

Filling for Chocolate Cake 129

Ginger Bread • •. • 129

Macaroons '. 129

Cinnamon Cakes 130

Callers 130

Roll Jelly Cake 130

Delicate Cake .. • 130

Sweet Wafers 130

SpongeCake 130

Strawberry Cake 131

Cream Puffs ' 131

Angel's Food 131

Almond Biscuits 131

Cousin Jane's Buns 132

Silver Cake 132

Tea Cakes 132

Silver Cake 132

• • •

XVni CONTENTS.

Icing 132

Sunshine Cake 132

Marble Cake (Dark Part) 133

Marble Cake (Light Part) 133

Strawberry Short Cake 133

White Sponge Cake 133

Lady Cake .133

White or Silver Cake 134

White Fruit Cake 134

White or Bride's Cake 134

Fruit Cake 134

Spiced Ginger Cake 135

Economical Sponge Cake 135

Domestic Fruit Cake 135

White Fruit Cake 135

Filling for the Above 135

Jelly Cake 136

Ginger Cake 136

Angel's Food 136

Icing 137

ICES, ETC.—

Ice Cream 138

Milk Sherbet 138

Velvet Cream 138

Ice Cream 138

Lemon Ice Cream 138

Frozen Tapioca Cream 139

I , Mock Charlotte Russe, 139

^jir Charlotte Russe, Hotel Splendide, Paris 139

Ice Cream 140

Charlotte Russe .140

Cocoanut Cream 140

Seasoned Cream 140

Caromel Ice Cream 141

Vanilla Ice i 141

^^ Chocolate Ice 141

F Strawberry Sherbet 141

Strawberry Cream 142

Peach Ice .142

Blanc Mange of Moss 142

Coflee Jelly 142

Blanc Mange 143

Apple Float 143

i

t

Orange Whips .... 143

Apple Island 143

Rice Blanc Mange 143

Sugar Candy Custard :.. 144

Lemon Ice Cream 144

Carrageen Moss ^144

Wine Cream 144

Icing 144

Boiled Icing • .145

Custard Ice 145

To Clarify Sugar 145

Apple Float 145

Ice Cream 145

Almond Cream 146

Orange Cream 146

Currant Cream 146

Rice Milk 146

Spanish Flummery 146

Stone Cream 147

Lemon Jelly — ^ 147

Bavarian Cream. .*.... .147

Almond Custards 147

Trifle 147

Cocoanut Custard 148

Baked Custard 148

Cottage Custard 148

Almond Custard 148

Whips 148

Apple Meringue 148

Apple Trifle 149

Damson Cheese 149

Noyeau Cream 149

Blanc Mange 149

Biscuit Glace 150

Biscuit Glace 150

Richmond Maids of Honor. ... * 150

Chocolate Cream 151

Ice Cream 151

To Make Slip 151

Raspberry Cream 151

Arrowroot Jelly 152

Orange Peel Syrup 152

Charlotte Russe - 152

Italian Cream 152

Dutch Blanc Mange 153

Syllabub and Cream 153

Macaroon Cream 153

Chocolate Cream 353

Italian Cream 153

Biscuit Ice Cream 154

AngePs Repast 154

Apple Snow 154

Ornamental Dish 155

Kisses « • 155

Almond Ice 155

Matrimony 156

Pineapple Sherbet 156

Peach Sherbet 156

Lemon Sherbet 156

Baked Custard 156

Chocolate Mange 156

Whip for a Trifle 157

Gateau de Pommes .•....; 157

Lemon Salad , -. * 157

Snow Cream 157

, ^ Charlotte Polonaise 158

Eugene Cream 158

Lemon Cream 158

Mock Ice 159

Devonshire Cream 159

Chocolate Custard 159

Almond and Macaroon Custard 159

Creamed Pineapple 159

Creamed Strawberries 160

Noyeau Cream 160

Jelly w 160

Potato Souffle 160

Cocoanut Sherbet 160

PUDDINGS—

Cocoanut Pudding 161

Ice Pudding 161

The Famous Bakewell Pudding • ... 161

Famous Apple Pudding * 161

Fig Pudding 162

Windsor Pudding 162

Plum Pudding 162

Bird's Nest Pudding 162

Cheese Pudding • 162

Snow Pudding 163

Breeze Pudding 163

Berryman Pudding 163

Savoy Pudding 163

Fancy Pudding 164

Custard and Apple Pudding 164

Apple Batter Pudding 164

Queen Mab's Pudding .* 164

Potato and Raisin Pudding 164

German Pudding 165

Rice Pudding 165

Almond Pudding 165

Eve's Pudding 165

Bread and Butter Pudding. 165

Ground Rice Pudding 165

Fancy Pudding :... 166

Cabinet Pudding ' 166 *

Almond Cheese Cakes 166

Sweetmeat Pudding 166

Governor's Pudding 166

Sweet Potato Pudding 166

Arrowroot Pudding *. 167

Indian Meal Pudding 167

Boiled Cake Pudding 167

Lemon Pudding 167

Tapioca Pudding 167

Potato Pudding 168

Quince Pudding 168

American Pudding 168

Walterian Pudding ...168

Chancellor's Pudding , ...168

Ginger Cake Pudding 169

Transparent Pudding 169

Orange Pudding 169

Gooseberry Pudding 170

Pumpkin Pudding .170

Baked Apple Pudding 170

Danish Pudding 170

Cocoanut Pudding , 171

Cocoanut Pudding 171

Sweetmeat Pudding .171

Adelaide's Pudding 171

Plum Pudding 171

Orange Pudding 171

Victoria Pudding 172

Peach Pudding 172

Fruit Pudding 172

Lemon Pudding 172'

Almond Pudding 173

Murangue Pudding 173

Nutmeg Pudding 173

Flirtation Pudding 173

Aunt Mary's Puddmg 173

ringer Pudding 174

lum Pudding 174

loraestic Pudding 174

iheap Pudding 174

.Imond Gust 175 '

;iz au Lait 17S

.pple Cornraeal Pudding 175

W18S Pudding 175

lemon Pudding 176

ouffle Pudding 176

'iscuit Pudding 176

lindoo Balls 177

!Iysian Pudding 177

I'elUngton Pudding 177

outhern Pudding 177

lominy Pudding 178

fonge Cake Pudding 178 mond Fiorendine 178

laked Arrowroot Pudding 178

laked Batter Pudding tS

dmondPudding 179

Iread Pudding 179

auce for Batter Pudding 179

'otato Pone :. 180

Lpple Pie .180

lemon Mince 180

lustard for Pies 180

:pple Fritters 180

)ocoanut Tarts 181

taked Apple Dumpling 181

lince Meat 181

lince Pies without Meat 181

Iheeee Cakes '. Ai2

CONTENTS. XXlll

Lemon Cheese Cakes 182

Mince Meat 182

PRESERVES, ETC.—

Preserved Pineapple 183

Jelly 183

Preserved Cranberries 183

Preserved Orange Peel w» 183

Pineapple Syrup for Ice Cream 184

Lemon Citron 184

Rich Syrup ... 184

Baked Quinces 184

Orange Wafers 184

Preserved Figs 185

Preserved Tomatoes 185

Quince Cheese 185

Preserved Peppers 186

Tomato Jelly 186

Grape Jelly 186

Peach Jelly .,.*«5

Raspberry Jam '. .187

To Stew Apricots 187

Stewed Apples 187

White Compote of Pears 187

White Compote of Apples 188

Dried Cherries 188

Cherry Jam 188

Baked Apples 188

' ^Baked Pears 189

Charlotte Des Pommes 189

Peach Tart 189

To Preserve Strawberries 190

Quince Jam 190

Preserved Apples 190

Preserved Figs 190

Preserved Tomatoes ...191

Orange Marmalade ' r, 191

Apple Jelly .^% 191

Mixed Marmalade 19^.

Strawberries Whole. •. 192

Strawberry Jelly 192.

Raspberry Jelly..* ., 192

Orange Jelly 193

Peach Jam 193

PICKLES—

Pickled Cucumbers 194

Pickled Cherries • 194

Pickled Lemons 194

Pickled Damsons 195

Pickled Cauliflowers 195

Nasturtion Seeds •...., 195

Sweet Pickle Tomatoes 195

Augustine Mangoes 196

To Pickle Walnuts White 196

Pickled English Walnuts 196

Tomato Catsup (French) 197

Pickled Peaches 1 197

Pickled Onions * 197

Spiced Peaches 198

Pickled Cucumbers 198

Pickled Tomatoes :'.. ...198

Oil Mangoes 198

Pickled Cucumbers 198

Pickled Plums 199

Button Tomatoes 199

Tomato Catsup 199

Winter Tomatoes 200

Tomato Catsup 200

Green Tomato Soy 200

Pepper Mangoes - 201

A Quick Way of Pickling Cabbage 201

Sweet Damsons 201

SweetPlums 201

Lemon Pickle 201

Cider Apple Sauce .-202

GermanPickle 202

Sweet Pickle Peaches 202

Sweet Peaches 202

Pickled Cabbage 203

Pickled Radish Pods 203

Soy 203

Pickled Cabbage ; 203

German Pickle 204

Creole Sauce 204

Chickens Royal 204

1

Fowls in Fillets With Pistachoes 205

Mrs. Joy's Chow-Chow Pickle 205

Stuffed Peaches 205

Oil Mangoes 206

Yellow Pickle 206

CONFECTIONERY—

Chocolate Caromels .207

Candy - 207

Chocolate Caromels 207

Cocoanut Drops 207

Brown Taffy 207

Cocoanut Meringue 208

Cocoanut Drops 1. .208

MISCELLANEOUS—

Reiz de Veau 209

Cotelettes en Papilottes 209

Curry ^ 209

Bisque Potage—Mme. Eugene 210

Spiced Peaches 210

Herb Gumbo 210

Croquettes 211

Savory Friar's Omelet 211

To Boil Hams 211

Fig Pickles ^ .212

Potato Salad 212

Mangoes , 213

Useful Receipts 213

Sponge Cake 214

Omelette Souffle , 214

To Boil Fish , 214

Neutralizing Poison with Sweet Oil 215

Drawn Butter 215

Beef Tea for Invalids ..215

Home Made Yeast Powder , 215

Kentucky Corn Pudding : 215

Weights and Measures » 216

CONTRIBUTORS.

To Miss Mary Pannell special thanks are due for her liberal contributions, which she was many years in collecting from the colored **Aanties'' of Virginia.

Mrs.

Miss

R. M. Walmflley, 8. H. Kennedy, A. V. Davis, J. B. Wallace, D. A. Given, M. E. Simpson, J. G. Parham, Theo. Auze, A. J. Tebo, T. H. Holmes, G. A. Vincent, fe. Pritchard, H. J. Leovy, ^ H. M. Smith, J. M. Parker, W. Dickson, Dugue, C. Carter, M. Eggleston,

Madame Eugene, Mrs.

Mrs. T. G. Richardson,

• • Jefferson Davis,

• • B. M. Palmer,

• • S. Delgado,

• • M. C. Jennings,

• • J. Gasquet,

• • P. Werlein,

• • Fred. Wing,

• • L. P. Wayne,

• • E. J. Hart,

• W.C.Clark, •' Preston,

• • S. McCutcheon.

• • M. Henderson,

• M. Richardson,

• • L. L. Reid,

• • Randolph, Miss I. E. Leovy,

• K. A. Monroe, Morris, and others.

S0UPS.^-3s|k-

SOUP MAKING.

Some one has said, " that a well made soup is not only one of the most wholesome forms in which food can be taken, but it is also one of the most economical." Take for example our New Orleans Gumbo, which can be made of scraps of cold meat or fowl, a few oysters, crabs or shrimps, and, with a couple of spoonfuls of well cooked rice, is a very satisfying and economical dinner. Even a rich soup is less expensive than almost any other dish. It seems to us, that this branch of cooking has been rather neglected by our southern housekeepers, so we have given a larger number of receipts for soups than will be found in other cookery books. In colder climates, soup stock can be made and kept for several days, but in our warm, moist climate, it would become sour, so must be prepared each day.

In making soup, special care should be taken of the vessels, to have them perfectly clean; the meat and vegetables well Washed and carefully prepared. Soup should be boiled slowly for four or five hours; skimmed thdroughly when it first begins to boil, for it cannot be easily made clear afterwards, and no grease should be left to float on the top. Add vegetables and herbs as soon as the soup has been well skimmed and the grease ceases to rise. When the meat and vegetables have been fried or browned, boiling water must be added in small quantities, but otherwise, always use cold water. For thickening soups, use arrowroot, rice flour, or corn starch, mixed with a little cold water, and stirred in about ten minutes before the soup is dished. The soup should boil quickly after the thickening is added. Use very little salt, as the lack of it can be remedied—spices should be used whole and sparingly. All soups must be served very hot.

Z CREOLE COOKERY BOOK.

CRAB SOUP.

Have ready one dozenjarge crabs; separate the fat from the back shell and bodies; cleanse them from the dead men's fingers; boil the claws and pick the meat from them; have ready a large stew-pan, into which put one tablespoon-ful of lard, two of butter, one large onion; cut up into not very small pieces; one clove of garlic; allow this to brown a little, then add one whole can of tomatoes, or 18 or 20 fresh ones; after they have stewed 10 minutes, add the meat from the crab claws, then the crabs; season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice; sift over this about one-half dozen grated soda crackers; then add boiling water to make the required quantity of soup, and allow it to boil moderately for two hours; a little while before serving, add the fat from the crabs and a little thyme, parsley and sweet marjoram. This receipt will serve soup for about 12 persons.

GUMBO D'HERBES—GREEN GUMBO.

Take equal portions of young cabbage leaves, beet leaves, turnip leaves, mustard leaves, spinach, cresses, parsley,, green onions, and place them in boiling water; when well boiled, chop them fine; make a good soup (brown gravy) in which you put beef and ham to fry a little; then add your vegetables (or herbs); stir often and let them fry about one hour, keeping the pot well covered; then add the required quantity of hot water, and let it all boil gently for about two hours. By adding hot pepper, yoii will have a real " Creole Gumbo."

TURTLE SOUP.

Take the whole of the turtle out of the shell; cut it in pieces, that it may be more easily scalded. Throw these pieces, with the fins, into the pot, and when scalded, take oft the coarse skin of the fins and lay them aside to make another dish. The thick skin of the stomach must also be

I

CREOLE COOKERY BOOK, 3

taken off: under it lies the fat, or what is termed the citron. Thus prepared, it is ready for making the soup. Cut up the turtle in small pieces, throw them into a pot. But before doing this, take a leg of beef and boil it to a gravy; then put in the pieces of turtle, adding as miich water as will cover the whole, abSut 2 inches. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. To 2 quarts and a half of soup add ^ an ounce of mace, a dessertspoonful of allspice, ^ tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. Use parsley, thyme, and onions in the soup while boiling; when nearly done thicken with 2 tablespoon-fuls of flour. To give it a good color, take a tablespoonful of brown sugar and burn it; when sufficiently burnt add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs; add the yolk of one egg, roll it into the balls, fry them and put them into the soup; boil ^ a dozen eggs hard, slice them and put them in after adding ^ a pint of Madeira wine. After the wine cooks a little, the soup will be ready for table.

GUMBO AUX HERBES.

Take equal parts of cabbage leaves, beet leaves, turnip leaves, mustard leaves, spinachj^Cresses, parsley and green onions; soak'them and wash them thoroughly, and trim them by taking off the coarse mid rib of the leaf; boil them for at least two hours; add to ^he water a teaspoonful of cooking soda, strain them and chop up as you would spinach. Take a piece of veal brisket and a slice of ham, which should be cut into small pieces, add a large onion, chopped fine, salt and pepper; fry all in a heaping spoonful of lard to a rich brown; now add the greens, stirring with a wooden spoon, and then add as much hot water as will make sufficient gumbo for the family. Serve with boiled rice.

TERRAPIN OR GOPHER SOUP.

Take a large fresh water terrapin, clean and place it in a digester with 2 quarts of water, a slice of bacon^ 2 dozen clovesj 3 dozen allspice, salt, black and red pepper; boil this for 3 or 4 hours; thicken and brown it, l^fore serving it up; throw in a glass Qf wine, in which has been grated half a •nutmeg.

% CLEAR SOUP.

Have 5 or 6 pounds of lean beef from above the knee cut into small pieces, and the bones chopped; add a^ slice of ham cut fine; put this on in wabout 6 quarts of cold water. Let the soup come to a boil £ind skim it well; throw in a tablespoonful of salt and a half tea cup of cold water, to help the s6up to throw up the scum better, which must all be carefully taken off until it ceases to rise; now add one large or two medium sized onions, two carrots, cut fine, and one or two nieces of celery; let this boil slowly from 6 to 8 hours, or until the broth is reduced to one-half the quantity; your meat should be cooked to pieces *, pass all through a cullender and strain all through a coarse cloth; put this in a cold place until the next day,when it will be jellied, provided the weather is sufficientljr cold; skim all the grease x;arefully from the top; take the jelly, or soup as it may be, and pour it carefully into another vessel without disturbing the bottom, anff heat it well; have a bowl of ice ^ water with a piece of ice in it to keep the water cold; have ^''a clean flannel cloth, or bag, well wet, which clip in the ice :js:ater, and pass a small quantity of the broth at a time through the bag, constantly shaking the dregs frdm the flannel and wetting it with ice water; season highly with cayenne* pepper, and salt to the taste; heat it now to serve, adding vermicelli, maccaroni or pates, as you like. If the meat is good and the soup is madiB properly it will be perfectly clear, but if cloudy before you strain it,«beat the

whites of three eggs stiff, and pour them into the soup and let all come to a good boil; let it- set about five minutes before you strain.— Mrs, R. Pritchard.

PEA SOUP.

To 2 quarts of spHt peas, put 2 gallons of water, a handful of parsley, a little cayenne pepper, salt aiid celery seed, to suit taste. Put the peas in soak the night before, and after boiling pass through a sieve; then add a large lump of good butter. '

CLEAR GRAVY SOUP.

Wash a piece of fresh beef; put in on the night before it is wanted; boil it several hours until perfectly tender; then take it off and strain it.' In the morning separate every particle of fat from it and put it oy^ the fire; season it with )>epper and salt, and put in a spoonful of sage to c«rlor it; then prepare the vegetables nicely: carrots, celery, and turnips, cut small and boiled in the soup till tender. ^^

'corn soup.

r

Take young corn, and cut the ears across; then grate them in water, 2 ears to a^int; about 6 quarts will make a good tureen of soup; to this quantity put a piece of pork and seasoning to your taste: vegetables if you like. It must boil 3 hours.

VEGETABl^E SOUP.

Soak all night, in dbld water, either two quarts of yellow split peas, oif two quarts of dried white beans. In the morning drain them, and season them with a very little salt and cayemie, and a head of minced celery, or else a heaped ta-blespoopful of celery seed. Put them into a soup pot with four quarts of water, and boil them slowly till tl^jey are all {

dissolved. Stir them frequently. Have ready a quantity of fresh vegetables,'such aaturnips, carrots, parsnips, potatoes, onions, also salsify, and asparagus tops. Put in first the vegetables that require the longest boiling. They should all

be cut into small pieces. Enrich the whole with some bits of fresh butter rolled in flour. Boil these vegetables in the soup till they are quite tender, put it in a tureen and

»

serve it up.

POTATO SOUP.

Pare and slice thin half a dozen fine potatoes and a small onion. Boil them in three pints of water till so soft that you can pulp them through a cullender. When returned to the pot add a very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits, and boil it 10 minutes longer. When you put it intp the tureen, stir in 2 tablespoonfula or more of sweet cream. This is a nice soup for Fridays, or for invalids.

qOCOANUT SOUP.

Take eight calves' feet that have been scalded and scraped but not skinned, and put them into a soup kettle with 6 or 7 blades of mace, and the yellow rind of a lemon grated. Pour on a gallon of water, cover the • kettle and let it boil very slowly (skimming it well) till the flesh is reduced to rags and has dropped entirely from the bones. Then strain it into a broad white-ware pan, and set it away to get cool. When it has congealed, scrape ofi the fat and sediment, cut up the cake of jelly (or stock) and put it into a clean porcelain kettle. Have ready half a pound of grated cocoanut (very fine), mix it with a pint of cream or rich milk, three ounces of the best fresh butter divided into three parts, each bit rolled in arrowroot or rice flour. Mix it gradually with the cocoanut, and add it to the calves' feet stock in the kettle, seasoned with a small nutmeg grated. Set it over the fire and boil it, slowly, about a quarter of an hour; .stirring it well. Then put it into a tureen and serve it up. French rolls or light milk biscuits are very nice to eat with it; also powdered sugar, in case any of the company should wish to sweeten it.

GROUNDNUT SOUP.

To half a pint of shelled ground nuts, well beaten up, add two spoonfuls of* flour, and mix well. Put to them a pint of oysters, and a pint and a half of water, while boiling. Throw in a red pepper, or two, if small.

CHESTNUT SOUP.

Make in the best manner, a soup of the lean of fresh beef, mutton or venison; season with cayenne pepper and a little salt, allowing rather less than a quart of water to each pound •of meat; skimming and boiling it till the meat drops from the bone; strain it, and put it in a clean pot; have ready a quart or more of nice chestnuts, boiled and peeled; put them into the soup, with some small bits of fresh butter rolled in flour; boil the soup 10 minutes longer before it goes to the table.

CRAB SOUP.

Open and cleanse of the deadmen's fingers and sand, 18 young fat crabs, (raw), cut them into 4 parts and extract the meat from the crabs and the fat from the top of the shells; scald and skin 12 fine, ripe tomatoes; squeeze the pulp from the seeds and juice; chop fine; pour boiling water over seed and juice, and after straining it ofl, use to make the soup, adding more water, if required; stew in soup pot, one large onion and one clove of garlic in one spoonful of butter and two of lard; then put in tomatoes; after stewing a few minutes, add the meat from the claws, then the crabs, and lastly, the fat from the top shells; sift over it grated bread or crackers; season with salt, pepper, (black or cayenne) parsley, sweet marjoram, thyme, half teaspoonful of lemon juice and the peel of a lemon; pour in water in which seeds were scalded, and boil moderately for one hour. Firm and flaky fish prepared in the same way, make delicious soup. I use twelve good sized crabs, and think more lemon jidce an improvement.

FRENCH SOUP.

Take the fleshy part of a rump of beef, put it on the fire early in the morning to boil; skim all the gnease off; thyme, parsley and salt, put in with the rump; after the soup is sufficiently boiled and the grease carefully taken oflf, put in the small white onions and a few carrots cut round; then add cloves and allspice; just before you are ready to dish the soup, put two teaspoonfuls of brown sugar, to turn it darjk. No flour is used.

OYSTER SOUR

' Take one hundred oysters, strain them through a cullender and set the liquor to boil; when the scum has all risen and been taken off", add two quarts of water, a tablespoon-fiil of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt to the taste; boil these ingredients together, and just before serving up, throw in the oysters. If the soup be too thin, stir in a little wheat flour a few minutes before serving up.

OYSTER SOUP FOR SIX PERSONS.

Strain and drain two quarts of oysters; if you have less than a quart of liquor, make up that amount with water; add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion; salt and pepper to taste; boil one hour, then strain; make a tablespoonful of flour and a quarter pound of butter into a soft paste; set aside ; put oysters into liquor, give them 8 or 10 minutes to plump up, then stir in the paste, and leave until dinner is ready; put the soup on again until it comes to a boil; add a pint each of milk and cream ; stir all the time until it boils again, then dish and serve immediately.

OYSTER SOUP.

Take 2 quarts of oysters with the liquor; put 3 quarts of water, 8 slices of lean ham, and 2 onions; boil this down to half the quantity; then run it through a cullender, and put

the liquor alone back into the pot and let it come just to a boil; while the oysters are boiling, beat up the yolks of 6 eggs with 4 tablepoonfuls of wheat flour and 1 pint of rich milk; stir this into the oyster liquor, after it has been strained and made boiling hot; add a quart of raw oysters and let the whole thicken a little on the fire; add then 1 teaspoonful of white pepper and a half of grated nutmeg.

OYSTER SOUP,

Three pints of large, fresh oysters, 2 tablespoonfuls of butter, rolled in flour, a bunch of sweet herbs, a saucer full of chopped celery, a quart of rich milk, pepper to your taste. As soon as the ingredients boil, take out the herbs and put in the oysters just before you send it to table. Boiling them a long time in the soup will shrivel them and destroy the flavor. The liqiior must be taken from the 3 pints of oysters, strained, and set on the fire to make the soup.

MRS. COOLIDGE'S OYSTER SOUP.

Strain the liquor from 1^ pints of oysters, into a saucepan, with i pint of milk, 1 pint of water; add 3 soft crack* ers, pounded fine, a little pepper, mace, butter the size of an egg, small onion, and celery chopped fine, if you have it; boil all together a few minutes, add the oysters and let it boil up once. Serve immediately.

OKRA SOUP.

Take 1 gallon of water, let it boil; put into it 4 handfuls of cut okra, half an hour after, put in a handful of lima beans, 3 cymblins and a small piece of fresh meat or fowl, which is better than anything else, except beef or veal; then before you take up the soup, put in 5 tomatoes cut in slices; when all are well boiled and mixed together, take butter rolled in flour, but not to make the soup too thick ; season with pepper and salt. Make it in a stone vessel and stir it with a wooden spoon. Put your soup on early, that it may sim-fner on the fire. 2

OKRA SOUP.

Cut up in small pieces a quarter of a peck of okra, skin one-half a peck of potatoes, and put them with a shin or leg of beef, into 10 quarts of cold water; boil it gently for 7 hours, skimming if well. Season with cayenne or black pepper and salt.

OKRA SOUP.

Cut up in fine slices two soup plates of okra, and put into a soup pot with 5 quarts of water and a little salt, at 10 o'clock; at 11 o'clock put your meat into the soup pot; at 12 o'clock peel a soup plate and a half of tomatoes, and after straining them through a cullender throw them into the soup pot; then season with pepper and salt. Allow all the ingredients to boil till 3 o'clock, when it is fit to be served up. ^

NEW ORLEANS GUMBO.

Take a turkey or fowl, cut it up with a piece of fresh beef; put them in a pot with a little lard, an onion, and water sufficient to cook the meat; after they have become soft, add 100 oysters with their liquor; season to your taste. Just before taking up the soup, warm it until it becomes mucilaginous, and add two spoonfuls of pulverized fillet.

CALF'S HEAD SOUP.

Clean thoroughly; remove the eyes, teeth, a^nd nose bone, making the skin smooth and white as possible. Clean the liver, lights, feet and heart; put all these into an iron pot; cover with water and add salt enough to make the scum rise, about 2 tablespoonfuls; boil all until the meat cleaves from the scull bone, and the liver is tender to the touch of the fork; put the meat in a separate pot, cover with water and boil until the meat slips from the bone; the feet require so much more boiling than the head, that it is necessary to boil them separately. Fish out the head with a long skimmer, then pour out the liquor; wash the pot and strain the

whole through a hair sieve into the pot; separate the head from the bone, cut it into pieces of proper size to give each person; divide the feet and liver also, and put into the strained liquor with 6 very small onions, minced very fine, i coffee cup of very finely sifted sweet marjoram, 1^ teaspoons black pepper, 1^ ditto red, 2 tablespoons salt, small one of mace (powdered), 2 nutmegs, i tablespoon of cloves, 3 ditto of butter mixed with 8 of flour, nicely browned, 4 pounds of crackers, 1 pint wine, and a bottle of claret for company. Let the whole simmer slowly till dinner time, 6 or 8 eggs, cut up, and put in as it goes to table, with small pieces of fresh lemon.— Mrs. Ames.

BALLS FOR MRS. AMES' CALF'S HEAD SOUP. One-half pound beef or veal put in chopping tray with 2 slices of salt pork an inch thick; add some of the lights and liver, 6 small onions, 1^ large tablespoonfuls of sweet marjoram, 1 nutmeg, 1 teaspoon black pepper, 1 desertspoon powdered mace, same of cloves^ 8 eggs, 3 sifted crackers, ^ gill of wine, butter the size of an egg, and 2 tablespoons salt; mix all well together, roll the balls in flour, and fry slowly in lard.

LAMB'S HEAD SOUP.

Prepare the head, and put to it 2 quarts of water; boil it until the head becomes so tender that the bones may be taken out. Then cut it into small pieces and put them back into the pot; cut up, also, into small pieces, half of the heart and liver, and add them; season with pepper, salt, a little onion (chopped), a few herbs, turnip, carrot and celery; boil all together over a slow fire for several hours, skimming well. If the water boils away too much add more, which must be boiling.

^SHELL FISH^^^^iii-

TERRAPINS.

Select large, fat, thick bodies (females are best), put them whole into water that is boiling hard, add a little salt, and let them boil until done, then take off the shells, extract the meat, and carefully remove the sand-bags, gall and entrails, cut the meat into pieces, put in stew pan with eggs, and suflBcient fresh butter to stew well; let it stew until quite hot, keeping the pan carefully covered and shaking it over the fire. Make a sauce of beaten yolks of eggs highly flavored with sherry or madeira, powdered nutmeg and mace, and a few lumps of butter. Stir this well over the fire until it comes almost to a boil, and serve separately if you prefer. A variation of this receipt says, simply add a small lump of liquorice about the size of a 5 cent piece. Serve very hot.

TERRAPIN PIES.

Take 1 large or 4 small terrapins, and after they have been opened, etc., have the meat well chopped, and add to it half a pound of butter, 6 eggs, allspice, mace, pepper, salt, and a small quantity of eschalot; also 2 or 3 slices of bread which have been soaked and mashed smooth; stir these well together. Have the shells washed, put the mixture into them and bake a light brown.

TO DRESS TURTLE STEAKS.

The steaks are taken from the thick part of the turtle fins; season them with pepper, salt and mace; flour them, and fry in butter and lard mixed together. When fried pour a little water over them and let them simmer for a quarter of an hour. Just before serving squeeze a lemon over the steaks.

CLAM PIE.

One full quart of clams after they are opened and the shells taken ofi, chop them quite fine, add 2 tablespoonfuls of butter and a cofiiee cup of cream; season with pepper and salt and bake it in a rich paste.

CLAM FRITTERS.

Strain the clams from the juice. Cut the clams fine, beat up 3 eggs very light, stir in the clams, cut up the parsley with a little salt and pepper, grate some nutmeg, and add these to the clams; then stir in 1 pint of cream, and slowly dredge in some flour until it is of the consistency of fritters; then have the pan hot and put in half butter and half lard, as in frying oysters, let it boil and drop in a spoonful of the fritter batter. Serve hot. They are very nice for breakfast.

CLAM CHOWDER.

Put into boiling water from 50 to 100 small clams, and when all their shells have opened, take them out and extract all the hard part and throw it away. Slice thin as much salt pork as will produce half a pint of liquid or gravy. Take out all the pork, leaving the liquid in the pot; add to it a layer of clams, then a layer of biscuits soaked in milk or warm water. Next another layer of clams, then another layer of soaked biscuits. Then more clams, seasoned with pepper and mace. If there is no objection to onions, add three or more, boiled and sliced. Also some nice potatoes, boiled, peeled and cut very fine. Cover the whole with a nice paste, and bake it in an iron oven.

TO PICKLE SHRIMPS.

Pick the shrimps and rinse them well in salt and water; take two parts of strong vinegar and one of water, add a few allspice, and boil this pickle; pour it hot over the shrimps. If the shrimps are to be sent to a distance, the pickle should be boiled again, adding a little more vinegar with a few

tablespoonfuls of sweet oil; they must be entirely covered with the pickle; a paper wet with brandy should be placed over the top. They will thus keep a long time.

BAKED SHRIMPS.

Butter Well a deep dish, upon which place a thick layer of pounded biscuits, having picked and boiled your shrimps; put a layer of stewed tomatoes, with a little butter, peppet* and salt, then add a thinner layer of beat biscuits and another of shrimps, and so on till 3 or 4 layers of both are put in the dish; the last layer must be of biscuits; bake quite brown.

TO DRESS SHRIMPS IN TOMATO CATSUP.

Boil your shrimps, pick and put them into an a la braise dish; add two tablespoonfuls of catsup, and one of butter, to every half pint of shrimps; salt, red and black pepper to your taste.

TO DRESS SHRIMPS.

To every half pint of shrimps, put a tablespoonful of butter, adding a little salt, black and red pepper; when the gravy becomes of a pinkish hue, it is sufficiently cooked; stew over a slow fire till perfectly done.

A NICE WAY TO SERVE CRABS.

One dozen crabs, one pound bread crumbs, two tablespoons of butter, one full teaspoon of salt, half teaspoon black pepper, slice of onion, chopped very fine, half tablespoon chopped parsley, a pinch of thyme and one egg; boil the crabs five minutes, pick and chop them, adding all the ingredients, and shape in forms of mutton chops, and roll in the beaten egg; stick in a claw; put in a frying pan three tablespoons of lard; when boiling, put in the crabs to brown, which they will do in three minutes. Serve in a round dish with claws in the center.

STUFFED CRABS.

Boil two dozen; pick out all the meat, chop the yolks of two hard boiled eggs, some thyme, parsley and onion, (slightly fried in butter) lump of butter size of a hen's egg, and mix well. Before putting back in shell, add a little black pepper, (also cayenne) sprinkle over with bread crumbs; put a bit of butter on top. Bake them brown.

' STUFFED CRABS.

Boil for a few moments one dozen crabs, crack and pick out all of the meat; to this meat, add one-third as much grated crackers, one onien chopped fine, a little parsley, pepper and salt, four tablespoons of butter; mix well; with them, add one egg; mix again, then add the juice of one lemon, with a good sized tomato } fill the shells with the mixture; bake about half hour before serving; grate over them some toasted bread crumbs.

STEWED CRABS.

Take 3 or 4 crabs, pick the meat out of the body and claws; take care that no spongy part be left among it, or any of the shell. Put this meat into a stew pan with a little white wine, some pepper and salt, and a little grated nutmeg; heat all this together and put in some crumbs of bread, the yolks of 2 eggs (beat up), and 1 spoonful of vinegar; stir all well together; make some toasted sippets, lay them on a plate and pour in the crabs. Serve it up hot.

PICKLED OYSTERS.

Boil the oysters till quite done, in their own liquor, with as much mace and pepper as will season them; pour ofi and strain the liquor and vinegar sufficient to cover the oysters; having first stirred in salt to your taste.

TO DRESS OYSTERS IN CREAM.

To 1 quart of oysters, after draining them, add i a pint of sweet cream, a tablespoonful of butter, salt and black

and red pepper; place the whole in an a la braise dish; when nearly done, thicken it with wheat flour and serve it up hot.

FRIED OYSTERS.

Take 100. oysters, dry them in a coarse towel; beat very light the yolk of 4 eggs; add some bread crumbs or powdered biscuit, pepper, salt and a little mace; stir these well together, and dip your oysters into the mixture; fry them in boiling butter till they become a light brown. Corn meal may be substituted for the bread or biscuit.

TO STEW OYSTERS.

To 1 peck of oysters, put ^ pound of butter; let the oysters boil until they look plump: then add wine and thickening to your taste. When you put them in the tureen grate a little nutmeg on the top.

STEWED OYSTERS.

Put 1 quart of oysters with their liquor into a chopping dish or stew pan; crumble in a slice of stale bread, table-spoonful of butter, pepper and salt to your taste; stew from ten to fifteen minutes. The addition of a little celery cut up is a great improvement.

EPICUREAN OYSTERS.

Take 3 tablespoonfuls of butter, one of strong, dry mustard ; put them in a chopping dish; add pepper and salt; when they commence boiling put in one-half pint of oysters without the liquor; have a hot dish in readiness. Take out the oysters with a fork when cooked, and continue to replace them until all are done.

SCOLLOPED OYSTERS.

Toast several slices of bread quite brown, and butter them on both sides; take a baking dish and put the toast around the sides; pour the oysters into the dish and season to your

• •.

, CREOLE COOKEftY BOOK. 17

taste, with butter, pepper and salt; adding mace or cloves; crumb bread on the top of the oysters, and bake with quick heat for 15 minutes.

STEWED OYSTERS (VERY DELICATE).

Strain 3 pints of oysters through a cullender, and put in a clean saucepan 1 pint of rich cream; mix 1 teaspoonful of flour and 1 tablespoonful butter together ; when mixed and the cream begins to heat, stir in the flour and butter slowly; let it simmer for a few minutes, then add the oysters; cook them ten minutes and dish hot for table.

OYSTER SAUSAGE.

Chop a pint of oysters with a quarter of a pound of veal and a quarter of a pound of suet, and some bread crumbs; add one egg and a little flour; season with salt and pepper; pound them in a mortar. Fry in small cakes.

COOKING CRABS.

Hard crabs should be cooked, immediately after they are caught, in ah iron pot. To 2 dozen crabs add a pint of water, a pint of vinegar, 2 tablespoonfuls of salt; after the mixture boils, put the crabs in with a cloth over them, excluding the air. Let theni boil from 12 to 15 minutes.

BAKED CLAMS.

Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg; butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs; over this scatter some very small bits of the best fresh butter; then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bifs of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter and salt

TO BATTER OYSTERS. Make a light batter of 8 eggs, a dessertspoonful of butter, a little wheat floury pepper and salt to the taste; drain the oysters from the liquor, and 'stir them into the batter; then drop the mixture from a ladle into boiling lard; and let the fritters cook until they are of a rich brown. This batter is sufficient for a quart of oysters.

PICKLED OYSTERS.

Be careful to save the liquor when opening the oysters, and scald them in it; take them out of the liquor, and to 1^ pints of it add 2 pints of vinegar, with allspice and mace; boil these ingredients together for i hour, * and when cold pour it over the oysters.

STEWED OYSTERS (FRENCH).

Drain the juice from 100 first-rate oysters; pour the juice into a saucepan; let it slowly simmer; skim it very carefully ; then rub the yolks of 3 hard boiled eggs and 1 large tablespoonful of flour well together, and stir this into the juice; add small pieces of butter, a teaspoonful of salt and i of allspice, a very little cayenne, and the juice of a large fresh lemon; let this simmer for 10 minutes, and just before dishing add the oysters.

SCALLOPED OYSTERS.

Scald 1 quart of oysters in their own liquor, and drain tliem; butter a pan, sprinkle powdered bread crumbs or crackers well over the bottom and sides; put a layer of oysters, then of bread crumbs; next, small pieces of butter, a few whole allspice and pepper corns, a very little mace; and so on, until the pan is full; cover last with crumbs; add small glass of cooking Maderia. Bake i hour.

OYSTER PIE. Put a rich puff paste, and lay oysters over the bottom of the dish; boil some eggs hard, and put 2 or 3 pieces with

butter, mace, salt and pepper; shake in a little flour; then more oysters and eggs, till the dish is full; cover with a crust and bake.

PRIED OYSTERS.

Wash them clean; beat up an egg; dip each oyster into the egg, and roll it in sifted cracker; and fry in butter.

FRIED OYSTERS.

Choose the largest and finest oysters; beat the yolks of 3 or 4 eggs; and mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt; having stirred this batter well, dip the oysters into it; and fry them in lard, till they are of a light brown color; take care not to ^^

do them too much. Serve them up hot.

SCALLOPED OYSTERS.

Take the oysters from their liquor; place them in the bottom of a dish or pan; cover them with bread crumbs, butter, pepper and salt; then add another layer of oysters, then the bread crumbs, etc; continue this till the dish is full; cover the top either with grated crackers or small champion biscuit. Bake about 30 minutes; and serve with slices of ham. ,

SHRIMP PIE.

Have a large plate of picked shrimp; then take 2 large *

slices of bread, cut off the crust, and make the crumb into a paste with 2 glasses of wine and 1 large spoonful of butter, add as much pepper, salt, nutmeg and mace, as you like; mix the shrimps with the bread, and bake in a dish or shells. The wine may be omitted and the bread grated instead.

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-ii^^PISH.^'^li-

FRENCH FISH.

Have ready a boiled fish (you can use the remains of a fish); pick all from the bones, and have ready the following sauces: Put in stewpan 1 ounce of flour, to which add, by degrees, a quart of milk, mixing it very smoothly; then add 2 small peeled onions, a little parsley, a bay leaf, a sprig of thyme, tied together, a little grated nutmeg, teaspoonful of salt, ditto of pepper; place over fire; stir in i pound fresh butter, and pass it through a sieve; lay a little on the bottom of your dish; then a layer of the fish; season lightly with white pepper and salt; then another layer of the sauce, until the fish is used up; finishing with sauce.

BAKED FISH.

Take a large fish, weighing 5 pounds, or more; scue the sides, and brown in a frying pan with a little sweet lard; pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs; fill the fish and sew up; rub over the outside with egg, and cover with remainder of dressing; put some slices of pork in the pan (if it has not been browned first); put the fish on, and set in the oven till brown; then add i pint of water, and bake 2 hours; basting it; 15 minutes before taking up, add ^ pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

TO STEW RED PISH.

Have the scales well taken from the fish, well washed and wiped dry, put the fish into the pan and half fry it; put 1

teaspoonful of mace, 1 of allspice, and ^ of a spoonful of cloves, 1 onion, a handful of parsley; chop them very fine together; 1 teacup of wine, and as much water as you think sufficient for the gravy; 1 large spoonful of butter, add 3 of flour to it; rub the butter and flour well together, then add warm water to thin it, then add all the ingredients. When ready to stew the fish, put it on the strainer, and then in the kettle, pour the gravy over it^ stew it half an hour; then dish it for the table.

BOILED TROUT.

Buy large fresh spots, clean very nicely, wash them well, sprinkle well with salt, boil them for 15 minutes; when done, send in on a drainer, with boiled parsley over them. Use melted butter and catsup as a dressing.

BROILED MACKEREL.

Soak a No. 1 salted mackerel over night, and wipe it dry in the morning; have ready some clear, bright coals, heat and grease the gridiron, and lay the mackerel on it with the flesh side down; when cooked turn it, by placing a dish on it, then slip the skin side on the gridiron. Butter it and serve up hot.

FRIED COD PISH.

Cut the fresh cod into slices 1 inch in thickness, and dry it in a towel; have ready bread crumbs, and thQ yolk of an egg well beaten; salt and pepper the fish; dip each slice first in the egg and then in the bread crumbs; prepare boiling lard and lay them into it and fry till a nice brown; drain off all the fat from each slice and serve hot.

TO BOIL SALMON.

Put it in a clotl^, and boil a piece of 8 lbs. 1 hour. Lobster, or parsley sauce, to eat with it, is very nice.

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TO ROAST A FISH. Clean very carefully, trim the tail aiid fins, but do not cut them oft ; atuS th^ fish with force meat, or only a piece of butter rolled in flour, with a little pepper, salt and matjo-ram. Tie a string around the fish, put some water in the pan, and raiae the fish from it, put some pounded and sifted crackers over, salt it, and baste it often with butter; add a very little onion to the stuffing. For gravy, take what falls in the pan, add cloves and red wine. If it does not mix, put a little boiling water with it. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy.

ROASTED SALMON.

Take a large piece of fine fresh salmon, cut from the middle of the fish, well cleaned and carefully scaled; wipe it dry in a clean coarse cloth; then dredge it with flour, put it on the spit, and place it before a clear bright fire. Baste it with freBli butter, and roast it well—seeing that it is thoroughly done to the bone. This mode of cooking salmon is very delightful. A salmon-trout may be roasted whole.

FRIED COD FISH.

Gut the fresh cod into slices about an inch in thickness ; and dry it in a towel; have ready bread crumbs, and the yolk of an egg beaten; salt and pepper the dish; dip each slice first in the egg and then in the bread crumbs; have ready boiling lard; and lay them in to fry until a nice brown ; drain ofl all the fat from each slice, and serve hot.

FLOUNDERS SATJT£. an and trim the fish ; dip them in a coii{>le of eggs jusly well beaten; put 6 table spoonful a of olive oil in ng pan; place over the fire; when quite hot put in the let it remain 5 minutes; turn over and fry the other This is a nice way to cook any flat fish.

COLD RED OR OTHER COLD FISH.

Set the cold fish away with some of the bones; put these bones on to stew, with onions and parsley cut up; make a thickening of milk, or cream, flour, the yolks of 1 or 2 eggs, pepper and salt; when the onions are done, take out the bones, and cut up the fish, as picked crabs; put it into the above gravy, and stew till quite hot; then add the above thickening; (very nice).

FISH CAKE.

Take any kind of fish, and cut off the flesh; put the heads, bones, fins, etc., on the fire, with a little water; season with herbs, a little pepper and salt, and stew for gravy; then mince the flesh of the fish fine, and mix it with a third of bread, parsley, pepper and salt; add the white of an egg, and a small quantity of melted butter. Form it into the shape of a cake, cover it with raspings of bread, and fry it a pale brown. '

FISH AU GRATIN..

Cut ofi the fins, and make an incision in the back; then butter a saucepan, and put into it a teaspoonful of finely chopped onions and a wineglassful of white wine; then place the fish in the pan, pouring over it 6 tablespoonfuls of cullis (see sauces), and sprinkle fine bread crumbs over it, and stick a few small pieces of butter about it; put it now in a moderate oven for 20 minutes or ^ hour; carefully lift it into the dish in which it is to be served (it should be

m

a silver or plated dish), pouring over the following sauce: Put into the saucepan 4 tablespoonfuls of stock; let it boil 5 minutes, stirring all the time; add the juice of a lemon, a teaspoonful of chopped mushrooms, 1 of minced parsley, and 1 of Worcestershire or Sultana sauce, a little sugar, cayenne pepper, and salt; beat all together, and pour over the fish; around which put some whole mushrooms and sliced lemon. Put it into the oven for i of an hour; pass the salamander over it and serve very hot.— J,- A, R.

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24 CREOLE COOKERY BOOK.

BAKED PISH A LA CRfiME.

Boil the fish with salt in the water; flake oft from the bones; boil 1 quart of cream (or milk), and pour hot on the yolks of 4 well beaten eggs; add a bunch of parsley, 1 onion, and salt; let it boil up and then strain; put it on the fire again, and when boiling, throw in 3 tablespoonfuls of flour, perfectly smooth, and add i pound of butter; butter a deep dish, and put a layer of fish, then a layer of sauce, putting in fish and sauce, until the dish is firil; finish ofi with bread crumbs. Bake i hour.

TO STEW FISH.

Clean the fish well; and the best method is to put jit in a dish and pour vinegar over it; this will take oft the slime, and the scales come off easily; put some butter into a frying pan and make it hot; then put the fish into the pan and let it remain over the fire for 6 minutes more; then take it out and put it into the kettle in which it is to be stewed; sprinkle some flour into the pan; put it over the fire for 3 minutes and pour it over the fish; then take i pound of good butter, and roll it well in flour, and put it to the fish, adding 2 blades of mace, 10 cloves, a little cinnamon, red pepper, and salt, with water sufficient to ke^p it from burning ; put it over a slow fire to stew; when half done, add a pint of port wine; when done, put in a dish, pour the gravy over it, and garnish with lemon or horse radish.

TO DRESS SHEEPHEAD.'

Take a sheephead 18 or 20 inches long; put it into a pan; place that in a dutch oven; add ^ pint of tomato catsup, a large spoonful of butteir, i piht of water, salt, black and red pepper to suit the taste; cook it over the fire and serve it up with the dressing. Smaller fish may be dressed in the same manner; proportioning the quantity to the size of the fish, and using, instead of a dutch oven, an a la braise or chafing dish.

TO BAKE RED SNAPPER.

Take a large fish, clean it, cut off the head, and draw the entrails through that part, as it must not be cut open. Then take the crumbs of stale bread, some onions and parsley (chopped), pepper and salt; with this seasoning stuff the fish. . Put small lumps of butter all over the dish^ pour in water to the depth of 2 inches, sprinkle over it a little flour, put the pan in a well heated oven, and bake an hour and a half.

BAKED RED FISH.

After the fish is well cleaned, take off" the fins and tail; cut it into 4 or 5 parts; lay in a deep dish some lumps of butter, parsley and onions; chop all very fine with a little allspice, then a layer of fish, well seasoned with pepper and salt, fiour it, and continue this until the dish is full. Bake 1 hour.

TURBOT, HALIBUT AND OTHER FISH,

A LA CRiiME.

Boil with salt and separate from bones; boil 1 quart of cream, or milk, with the yolks of 4 eggs beaten in; add 1 onion and a bunch of parsley, and when boiled, strain the cream, heat again, and when boiling stir in 3 tablespoonfuls of flour, perfectly smooth; add i lb. clarified biXtter (and a little more; if not made with cream); butter a deep dish and place first a layer of fish, then of sauce, until it is full, having a layer of sauce on top; cover with bread crumbs, and bake i hour. t

OOURTBOUILLON OBV RED FISH.

Sliced red fish of from 2 to 3 or 4 lbs. is best. Rub the fish well with butter and roll in flour; pour over it a large wineglass of boiling vinegar. Place the fish in a stewpan with wine enough to cover it; to which add salt, pepper, a laurel 4

leaf or two, 2 slices of lemon. Let all simmer gently, remove the fish, strain the liquor and pour it over the fish, and serve with dish garnished with slices of lemon. For simple courtbouillon, use water instead of wine.

COURTBOUILLON OF ANY SORT OF FISH.

One pint of water, 1 pint of white wine, 2 ounces of butter, a large bunch of parsley, 3 leeks, 1 clove of garlic, a bunch of thyme, 2 bay leaves, a little basil, all tied together; some slices of onion and carrots, salt and pepper^ Boil the fish, or rather let it simmer in the courtbouillon until done; then remove the fish, strain the liquor, place fish in the dish and pour liquor over it. Garnish the sides of dish with sUces of lemon.

COURTBOUILLON OF PERCH.

Perch, 1^ ounces of butter, a little flour, 2 or 8 small onions, a small bunch of sweet herbs, and a ^ pint of wine. Scale anid clean the fish, place them in a stewpan, with the butter rolled in flour, the sweet herbs minced fine, and the small onions; pour over them the white wine and let them simmer until cooked enough. Garnish sides of dish with thin slices of lemon.

BROILED FISH.

.Cut some slices (about 1 inch thick), season with pepper and saK; wrap each piece in half a sheet of white paper, well buttered; twist the ends of the paper and broil them over a fire of bright coals for 10 minutes. Serve in the butter, with drawn tfutter or anchovy sauce.

SOUR STEW.

Put into a saucepan a tablespoonful of butter and a sliced onion; let it simmer; then put in the fish, sliced about an inch thick, add boiling water enough to cover the fish. Make a sauce of six eggs, four lemons, and a teaspoonfal of flour; add this mixture to the stew when cool.

TO POT FISH.

. Take 1 tablespoonful of salt, 1 of black pepper, and 1 of allspice, mix them together and rub the fish, after being well cleaned. Put them in a deep dith of a size to suit the fish, as the bottom should be covered; butter the dish before putting the fish in, with a bit of butter on the top of each fish. Mix walnut pickle vinegar, and if it is very sharp, add a little wat^r after the dish is filled. Bake it in a slow oven.

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^M^a^SAUGES

RAGOUT SOUSE.

Fry the souse of a light brown; make in another vessel a gravy of a large lump of butter rolled in flqur, with a little boiling water; add to it beaten cloves and allspice, with 1 glass of Madeira wine. A dozen or two of oysters dressed with the souse adds much to its excellence.

ONION SAUCE.

Take 1^ dozen onions, boil them till quite tender, with a little salt in the water; take them out and chop them fine, then stew them in a small quantity of sweet cream.

CELERY SAUCE.

Mash a bunch of celery; boil it soft in water; cut the sticks into pieces 2 inches long; make a* sauce with a pint of milk, a spoonful of butter, flour, and salt to the' taste;

put the celery in, let it boil up* once, and serve.

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EGG SAUCE.

Melt 3 tablespoonfuls of butter and stir into it the yolks of 4 or 5 eggs, hard boiled, mashed very smooth, with a little cayenne pepper and salt.

WHITE SAUCE FOR VEAL OR LAMB.

Take ^ a pint of milk, thicken it with flour, a small piece of butter, a blade of mace, and grated nutmeg.

SAUCE PIQUANTE.

' Mix in a stewpan i of a pint of vinegar, a very little pepper and thyme; boil away to half the quantity; add 5 tablespoonfuls of broth or clear gravy; let that again boil away to half, and add a little salt.

TOMATO SAUCE.

^ Scald the tomatoes and rub them through the sieve; to 1 pint of juice, add a spoonful of butter, a little salt and pepper, 2 eggs, well beaten, a small handful of bread crumbs, soaked in a teacup of milk, and 1 onion thinly sliced; stew over a slow fire for 1 or 2 hours.

MAYONNAISE.

The yolk of 1 raw egg, a teaspoonful of made mustard, and | a teaspoonful of salt; the mustard and salt to be well rubbed together; then add the egg; pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as is wanted; then add a tablespoonful of vinegar; when these ingredients are mixed, they should look perfectly smooth; if it curdles, add a little more mustard or a little vinegar. With shrimps or oysters, a little red pepper rubbed in is an improvement.

FISH SAUCE.

Take 1 pound of anchovies, 1 pint of port wine, J pint of strong Vinegar, 1 onion, a few cloves, a little allspice and whole pepper, a few blades of mace, a handful of thyme, green or dried, I large lemon, sliced with the skin; put all j. ^ *^

ithese ingredients into a saucepan, cover close, and stew '

gently until the anchovies. are dissolved; then strain and « bottle for use.

WHITE SAUCE.

Take i a pint of milk; thicken it with a little flout, a piece of butter, a blade of mace, and grated nutmeg.

WHITE SAUCE FOR FOWLS.

Melt, in a teacupful of milk, 1 large spoonful of butter kneaded in flour; beat up the yolk of an egg with a teaspoonful of cream; stir it into the butter and heat it over th^ fire, stirring it constantly. Chopped parsley improves the sauce.

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30 CREOLE COOKERY BOOK.

OYSTER SAUCE FOR BOILED FOWL OR TURKEY. Put into a stewpan, with their liquor, 2 dozen large oysters and a little water; when it boils, take out the oysters with a silver spoon, and drain them on a hair sieve; let the liquor settle, and pour it oflf from the sediment; put it into a stewpan with 1 or 2 spoonfuls of flour, and 2 ounces of fresh butter; let it stand until the flour is a little fried, and then add the liquor, which must be made quite hot.

EGG SAUCE.

Melt 3 tablespoonfiils of butter, and stir into it the yolks of 5 hard boiled eggs; mash very smooth; add, also, a little cayenne pepper and salt.

EGG SAUCE.

Just before serving the chickens, take i a pint of the

chicken water; stew into it a dessertspoonful of butter, a

tablespoonful of flour, and a little salt; set it on the .fire

« and let it thicken; stirring all the time; then add 4 or 6

hard boiled eggs, chopped fine.

OYSTER SAUCE.

When the oysters are opened, take care of all the liquor, and boil them in it; then take the oysters out and put to the liquor 3 or 4 blades of mace; add to it some melted butter, with thick cream, or rich milk; put in the oysters and give them a boil; when that is done take them ofi the fire.

A CREAM SAUCE FOR FILLET.

Pour a can of mushrooms through a cullender, to drain them well; put them in a clean wooden bowl, and with a vegetable mincer, mince them as fine as you can; add a sm«ill box of truffles, well drained and minced; drain the juice of i of a small lemon over them; put 2 large table^ spoonfuls of butter in a saucepan; when quite hot, stir in 1 large tablespoon of flaiar; have a small teaspoon of eschallot

or OBion, minced extremely fine, which stir in the butter and flour; stir it all the time to keep from burning, and let it remain long enough on the fire to take a golden color; then pour slowly in f of a teacup of rich sweet milk; let this mix thoroughly, stirring all the time, for about 5 minutes, to prevent lumping; add to the sauce the minced mushrooms and truffles, and let all simmer together for a few minutes; season this highly with cayenne pepper and salt; the sauce should be quite pasty before the mushrooms are added. This sauce should be made quite thick, and can be made early in the day; and when wanted, place the vessel in one of boiling water, to get well heated. Last of all, add the juice of the other J of the lemon.— Mrs. R. Pritckard.

BROWN EOrX. Melt some butter very slowly; stir into it browned fiour till it is a fine, even brown; add as much to the butter as will make it the thickness of paste, stirring well with a wooden spoon for fifteen or twenty minutes, till it is of a yellowish brown color. Great care must be taken, for if the fire is too hot, it will become bitter and unfit for use. When cold it should be thick enough to cut with a knife.

WHITE ROUX.

Melt some good butter slowly, and stir into it sifted flour

till it is like thin, firm paste; stir it well over a slow fire for

a quarter of an hour, (but do not let it brown). Pour into

a jar and keep for use.

CULLIS. Put 6 lbs. of lean veal, cut in slices, and 2 lbs. of lean bam into a stewpan, with 2 ounces butter; a handful of chopped mushrooms, 3 onions, one carrot, a bunch of sweet herbs, the rind of a lemon, and ^ teaspoon of mixed allspice, mace and cloves. Let it just brown at the bottom and add

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4 quarts of stock; and ]et it boil 3 or 4 hours; strain it off, thicken with brown roux, and boil it well for ten minutes, stirring all the time; then pass through a tamise.

TOMATO SAUCE.

Peel and slice 12 tomatoes, picking out the seed; add 3 pounded crackers, and pepper and salt to your taste; stew twenty "minutes.

SAUCE FLAMANDE.

Put 4 yolks of eggs beaten, juice of ^ a lemon, a little grated nutmeg (to season, not enough to be detected), a ta-blespoonful of vinegar, and a good sized piece of butter, into a saucepan; set it on a gentle fire, stir well, but do not let it boil.

SAUCE TARTAR.

Mash the yolk of a hard boiled egg; add the yolks of 2 raw ones, with salt and pepper; mix with a wooden spoon, dropping slowly a pint of oil, and moisten with tarragon vinegar (to taste), but keep it thick; then add a tablespoon-ful of chopped gherkins, i ditto of chopped capers, ditto of eschallots and parsley, 2 of French mustard, a. very little cayenne pepper, and sugar, andi more salt, if required.

VENISON SAUCE.

The trimmings of the venison (^ lb. of meat) to } pint of water; boil, with a tablespoonful of whole cloves, down to 1 pint; strain, and add i tumbler of currant jelly, ditto of claret, i lb. of butter and flour rubbed together, i tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires.

SALMI OF DUCKS, VENISON OR BIRDS.

Put into the saucepan 1 tablespoonful of butter, stirring in 2 tablespoonfuls of flour, letting it melt without browning ; add a cup of soup broth, 2 whole leeks, carrots, a little thyme and parsley, pepper and salt. Let it boil for half an

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CREOLE COOKERY BOOK. 33

hour; withdraw the vegetables, put in the pieces of game, and let simmer until done; then add a cup of claret wine, and juice of ^ a lemon. Have ready, some fried pieces of bread cut into diamonds, lay them around the dish, put in the game in the middle, pour the sauce over the whole. Garnish the dish with slices X)f lemon. This amount of sauce will answer for two ducks.

CREAM SAUCE.

Boil 1\ pints of rich cream with 4 tablespoonfuls of powdered sugar, some powdered nutmeg, and a dozen bitter almonds, slightly broken up, or a dozen peach leaves; when boiled, take it off the fire and strain it. If it is to be eaten with boiled pudding or with dumplings, send it to table hot. But let it get cold, if you intend it as an accompaniment to fruit pies or tarts.

APPLE SAUCE FOR ROASTED GOOSE.

Pare, core, and slice some fine apples; put them into a saucepan, with enough water to keep them from burning; stew them till quite soft and tender; mash them to a paste; make them very sweet, adding butter dnd nutmeg. Be careful not to have the sauce thin and watery,

HOW TO MAKE CURRY.

Take an onion of medium size, peel and slice it into a saucepan, in which some butter is boiling (just sufficient in which to fry the onion) ; let the onion fry till it is of a nice light brown color. Next, add a little more than a teaspoon-ful of curry powder, and let this fry with the onions about half a minute, stirring all the time. Have a breakfast cupful of gravy, or good stock, and mix upon a plate about a teaspoonful of flour, with a small piece, of butter; when quite smooth, incorporate this with the gravy or stock. Add this to the onion and curry powder, stirring all the 5

time. Then add one clove, a little Harvy or Worcestershire sauce, a little lemon peel (chopped fine) and juice, about a teaspoonful of chutney and ^ teaspoonful of anchovy sauce, a pinch of ground mace, and salt to taste. Let this sauce simmer on the fire for about two hours or longer, and then add about a dessertspoonful of milk or cream (after this is added it must not boil, or it will curdle). Have the meat, chicken, or vegetable that is to be curried, ready cooked and cut into convenient pieces, put it into the curry sauce for about five minutes, heat thoroughly, but do not boil, and serve with rice, boiled, in a separate dish, and handed around before the curry. Chutney ipay be taken with the curry.

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FOWL.

WILD DUCKS OR TEAL.

You must be particular in not roasting these birds too much; a duck, about 15 minutes with a good fire; baste them very frequently. A teal will, of course, take less time, but the fire and motion of the spit must be attended to; and when you dish it, draw the knife four times down the breast; have ready, a little hot butter, the juice of a lemon, cayenne pepper, a little dust of sugar, a glass of port wine; pour it hot over the ducks.

ROAST FOWLS. If nicely trussed, make a stuffing of butter and some pepper; drj' up the butter with a few bread crumbs; baste it well; add flour and salt before you take it from the fire. It is very nice to stufi the fowl with good sausage meat, truffles, or chestnuts.

ROAST FOWL.

Clean the fowl thoroughly; roast it 20 minutes, unless a very fine one; it will then take 3 quarters of an hour; serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

TO STEW PARTRIDGES.

After trussing the partridges, stuff them with force meat; then rub a lump of butter in pepper, salt, and powdered mace, and put it into the bodies; sew them up, and after dredging them with fine flour, fry them in butter, of a lights

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36 CREOLE COOKERY BOOK.

brown; then put them in a stewpan with gravy sufficient to cover them ; 2 spoonfuls of lemon pickle or anchovy, a quarter of a lemon sliced, and a sprig of sweet marjoram; cover them closely, and stew them for about ^ hour. If necessary, thicken the gravy.

BROWN PRICASEE.

The beef or veal is to be chopped very fine; take out all the stringy parts; season it with pepper, salt and a little ginger; beat up 4 eggs very light; a large plateful of stale bread; make them in balls; roll them in flour and fry them; then take 2 tablespoonfuls of flour, mixed with cold water; put some seasoning and hot water into the frying pan ; after it has boiled throw it over the balls and let it stew about 15 minutes before dishing them in tomato or walnut catsup. To the 4 eggs, take S lbs. of veal and full i of bread.

STEWED DUCKS.

Truss the ducks and stuff them with bread, butter and onions: place then with lard in a frying pan; have prepared in an iron pot slips of bacon, giblets, water, pepper, salt, a little mace or cloves, if you like it; put in the ducks and let them stew gently, but constantly, for 2 hours; then add lemon juice or lemon pickle. Flour the ducks each time that you turn them in the pot. Thicken with butter rolled in flour. This receipt is for large ducks; those not grown require less time.

STEWED PIGEONS.

Season the pigeons with salt, pepper, cloves, mace and sweet herbs; wrap this seasoning up in a piece of butter and put in and stuff them; tie up the neck and vent, and half roast them; then put them in the saucepan, with 1 quart of good gravy, a little white wine, some picked mushrooms, pepper corns, a slice of onion, and some pickled oysters; stew all together till sufficiently done; then thicken it with butter and the yolk of.l egg; garnish with lemons.

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CREOLE COOKERY BOOK. 37

STEWED RA?iBITS OR DUCKS.

Take 2 rabbits, put 2 or 3 onions, 1 bunch of parsley, in with them, and half boil them and cut them inpieces/as for a fricasee; take the onions, parsley and the liver, cut it small; take 6 spoonfuls of claret wine, 3 of vinegar, and dissolve 2 or 3 anchovies into it; put all this in the stewpan with i lb. of fresh butter worked up with flour; thicken it and serve it up. Ducks done in the same way are very nice.

DUCKS A LA MODE.

Take 2 fine ducks, cut them into quarters, fry them in butter a little brown; pour ofl all the fat and throw a little flour over them; add ^ pint of good gravy, i of a pint of red wine, 2 eschallots, 1 anchovy and a few sweet herbs; cover them close; let them stew 15 minutes; take out the herbs; skim ofl the grease and let the sauce be as thick as cream; send it to table; garnish it with lemon.

ROAST DUCKS.

Ducks should be well plucked without tearing the skin, all the plugs being removed, clean the inside thoroughly with a little warm water, and stufl them with bread and butter, onion, sage, pepper and salt; roast them before a brisk fire, but not too close; baste very frequently; they will take from i hour to 1 hour, much depends on the age and size; when the breast plumps, they will be done ; serve them with a rich brown gravy.

BOILED DUCKS.

Clean and pluck them, let the skin be preserved from rents; salt them for 30 hours previous to cooking; flour a clean white cloth and boil them in It. A moderate sized 4uck will take about 1 hour's boiling; make a rich onion sauce with milk, and send it to table with the duck. When the duck is boiled fresh it may be stufied as for roasting and served with the same description of gravy.

9

TO HASH DUCKS.

The same receipt may be followed as for hashing fowl and game, with the exception that it will not require as much time to stew.

TO STEW DUCKS.

There is a difference between a stewed duck and stewed duck, and it is not the a alone; in the one case the duck is stewed whole, and in the other in pieces. To stew a duck, or ducks, they should be roasted for 20 minutes, and then placed in a stewpan with an onion, cut in slices, a little sage and mint and sweet herbs chopped fine, and about a pint of good beef gravy, seasoned with pepper and salt; let it stew gently for 20 minutes; take out the duck carefuU}' and keep it warm; strain the gravy; pour it into a clean stewpan, and add to it, when well heated, the duck and a quart of green peas; let it simmer for a half hour; then add a little flour ani butter, a glass of port wine, and send to table, with the peas in the same dish as the* duck.

STEWED DUCK.

The ducks should be cut into joints and laid into a stewpan with a pint of good gravy; let it come to a boil; as the scum rises, remove it; season with salt and cayenne; let it stew gently three-quarters of an hour; mix smoothly 2 tea-spoonfuls of fine ground rice with a glass of port wine; stir it into the gravy; let it have 7 or 8 minutes to amalgamate with the gravy; dish and send it to table very hot.

BATTERED CHICKEN.

Make a light batter with 3 eggs, a small tablespoonful of butter, a little wheat flour, and salt to the taste; joint the chicken, and put them into the batter; grease the frying pan, throw the mixture of chicken and batter into it and fry a good brown. This quantity of batter will suffice for one pair of chickens.

^

FRIED CHICKEN.

Having cut up a pair of young chickens, lay them in a pan of cold water to extract the blood; wipe them dry; season with pepper and salt, dredge them with flour, and fry them in lard; both sides should be of a rich brown; take them out of the pan and keep them near the fire; skim carefully the gravy in which the chickens have been fried, mix it with \ pint of cream; season with a little mace, pepper and salt, adding some parsley.

TO MAKE A FRENCH PILAU.

Boil a pair of fowls; when done, take them out and put the rice in the same water, first taking out some of the liquor; when the rice is done, butter it well, cover the bottom of the dish with ^ of it, then put the fowls on it and add the remainder of the liquor; cover the fowls with the other \ of the rice, make it smooth, and spread over it the yolks of 2 eggs, well beaten; bake in a moderate oven.

VoULET A LA EUGENIE.

Prepare 1 or 2 chickens for boiling; cover well with water and put in a small piece of pork; boil until the chicken falls from the bone; select the white meat, and mince or mash in a mortar until it becomes paste; put in a skillet; place this where it will keep warm, and add nearly as much butter as you have chicken, a little salt, pepper, mace and celery seed, if you choose; boil a small, delicate onion, chopped fine; and mix through it when simmered; let it.be-come quite firm and cold before pressing into jelly jars; it will keep some days in a cool place, and is a good relish for lunch or tea.

WHITE FRICASEE OF CHICKEN.

Cut a pair of chickens, wash the pieces through 2 or 3 waters; lay them in a large pan; sprinkle slightly with salt and fill the pan with boiling water; cover and let the

chicken stand in it half an hour; then put them into a stew-pan ; add a few blades of mace, and pepper corns (whole), a handful of celery, split thin and chopped fine, and a small onion sliced; pour on cold water and milk in equal quantities to cover the chicken; cover the pan and let them stew until quite done and tender; prepare gravy in a small saucepan by mixing 2 teaspoons of flour with enough cold water to make a batter, stir it quite smooth; add gradually i pint boiling milk, i lb. fresh butter cut in pieces^ set on the fire until it comes to a boil and the butter is perfectly mixed; then take off, and while hot, stir in a glass of madeira or sherry, a little nutmeg (very little), 4 tablespoons of rich cream; lastly, take chickens out of saucepan, pour oflF the liquor, return the chickens and pour the gravy over them; cover the pan closely and set it over a kettle of boiling water for 10 minutes; serve very hot.

BOILED FOWLS.

Flour a white cloth and put the fowls in'cold water; let them simmer for I of an hour; serve with parsley and butter, or oysters or celery sauce.

COLD FOWLS.

When cold fowl is cut up and served for the table, let it be done with a short knife, and with precision; the slices from the breast should be well cut and the whole arranged tastefully in the center of the dish, a layer of ham and tongue in alternate pieces may be laid around the dish, and handsome sprigs of parsley may garnish the dish.

POTTED PIGEONS.

First, wash them. For dressing, bread crumbs, plenty of sweet marjoram; a little salt, pepper, 1 egg, and either chopped pork, or piece of butter (very little); stuff and lay on their back*s iA\%i pan, put pork about an inch in size on breast of each; throw over them a very little salt, and pow«

dered cloves; cover all thick with flour from dredging box; pour boiling water over the breasts, and cook about 2 hours, basting frequently.

TO DRESS A GOOSE.

Beat 2 eggs until very light; add a pint of cold water, and stir in flour until you have a stiff batter; when quite smooth add salt and pepper to taste, 2 good sized onions, sage, cloves, 2 tablespoons of thyme, chopped fine; put a large spoonful of lard and one of butter into pan, and when boiling stir in the batter, and continue to stir until it becomes dry and light. After stuflSng, put the goose in oven with a slice of fat bacon, and pint of water; baste with flour as it cooks, adding some water (boiling is best) when necessary. If not a mere gosling, it should be first parboiled, mere or less, as may be necessary.

BROILED CHICKENS.

Split a pair of chickens down the back; wipe the inside, season with pepper and salt; prepare some beaten yolks of eggs and bread crumbs; dip the outside of the chickens in the batter; put them on a gridiron (nicely washed) on a bed of bright coals. Lay the chickens on the gridiron, with the inside down, broiling them 20 minutes; just before taking them from the fire, add bits of butter. None but fine plump chickens are worth broiling.

COQUI|:.LES DE VOLAILLE.

Have a good full grown chicken, which you boil until tender. Pull the meat from the chicken in flakes after skinning it; with a sharp knife cut the meat in square pieces about the size of the end of your thumb. Take one full cup of the liquor in which the chicken was boiled, mince a green onion or a piece of an old one very fine,'e1iough to make about a teaspoonful, also a teaspoonful of parsley minced very fine. Put the broth on to boil, and |»ut ih the onion

and parsley. When the tablespoon of flour rubbe a little of the boiling bro in the broth, and gradu what is better, Bweet crea mushrooms sliced thin; pense, a sniaU box of trn pepper and salt; stir this well- Take from the fir 8Weet cream, another tab! of best sherry wine. Thi highly seasoned. Fill tl 15 or 20 minutes, and ser

COQUILL] For one chicken, med: quantity). Boil the chit with the chicken | can o preferred, one or the othe with salt, black and red tablespoonful of flour, an until they are thoroughl milk, stirring all the whil the chicken, and the wat added, until the whole is then put in the shells, brc and a small lump of butt die of each. Put in the while hot.

COQUILL] Boil a large fowl till ti pieces. Set that aside. : of butter with 2 of flour stewpan. Stir into it a 1 the chicken has been be

parsley, salt, cayenne pepper, a little eschallot, and a very little onion. Add a tumblerful of cream, a box of mushrooms, and a small can of truf&es; then put in the chicken, and stir all well, and allow it to cook a little. Now add a wineglass of sherry. Put the mixture into shell, sprinkle bread crumbs over the top, and set in the oven to brown.

• CROQUETTES—CHICKEN.

Boil a chicken tenderly; when cold, chop fine, put some of its liquor in pan with butter the size of a hen's egg, mix in a little flour, salt, red and black pepper, parsley, and small onion; add the minced chicken; and, when cold, shape, dip in egg with grated bread, and fry in lard.

CROQUETTES.

Of turkey, beef, chicken, or sweet bread, chop the meat very fine; add grated bread crumbs; season with a little grated lemon peel, salt, pepper, a very little nutmeg, and yolk of a hard boiled egg; moisten the whole with enough milk to make the ingredients adhere; form into cones, or pear-shaped balls; dip each into a batter of eggs, well beaten, and roll in bread crumbs, fry brown in butter, and serve with fried parsley. Croquettes are improved by adding chopped mushrooms or truffles.

SWEET BREADS.

Boil ten minutes to blanch, then throw them into cold water, skim and lard them; roll in grated bread crumbs, pepper and salt, and cook in boiling lard till quite tender; lay them in a dish and pour over the following gravy: a cup of hot water, a large wineglass of sherry, a little nutmeg and lemon juice, and thicken with a tablespoonful of flour.

TO ROAST A TURKEY.

Wash the turkey nicely; prepare the stuffing with bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, and

-ii^^MEATS.

BROILED VENISON.

Cut the slices medium size; thickly hutter them,sprinkle with black pepper and a little salt, place the slices on a gridiron and broil them in a hurry. In this way you will preserve the flavor of the venison without drying, which is frequently done by allowing the meat to remain too long on the fire; send it to the table very hot, with a h'ttle melted butter over it. This is a palatable dish for breakfast or tea. Mutton or veal dressed in the same way is very nice.

^ STEWED VENISON.

Have the chafing dish ready; the slices of venison nicely cut, proper thickness, and between the slices, as you place them in the dish, put bits of good butter, pepper, mustard, salt, a little cayenne pepper and claret wine; let it stew 10 or 15 minutes. Mutton or cold roast beef cooked in this way is very nice. Put sufficient currant je^ly to make it palatably sweet.

VENISON STEAK.

This is a delicious appetizer for breakfast. Cook it as beefsteak, washing it nicely, draining the water from it; butter it very thoroughly, sprinkle with pepper and salt, and cook it in a hurry; serve it very hot.

VENISON (THE HAUNCH).

Venison should always hang a considerable length of time; the delicacy of its flavor is obtained by hanging only. If it be cooked while fresh it will not equal, in any respect, a haunch of mutton. The haunch of venison when about to be roasted, should be washed in warm milk and water, and dried with a clean cloth; if it has hung very long, and the skin smells musty, it will be the safest plan to remove the

1

brown; then put them in a stewpan with gravy sufficient to cover them; 2 spoonfuls of lemon pickle or anchovy, a quarter of a lemon sliced, and a sprig of sweet marjoram; cover them closely, and stew them for about J hour. If necessary, thicken the gravy.

BROWN PRICASEE.

The beef or veal is to be chopped very fine; take out all the stringy parts; season it with pepper, salt and a little ginger; beat up 4 eggs very light; a large plateful of stale bread; make them in balls; roll them in flour and fry them; then take 2 tablespoonfuls of flour, mixed with cold water; put some seasohing and hot water into the frying pan ; after it has boiled throw it over the balls and let it stew about 15 minutes before dishing them in tomato or walnut catsup. To the 4 eggs, take 3 lbs. of veal and full i of bread.

STEWED DUCKS.

Truss the ducks and stuff them with bread, butter and onions: place then with lard in a frying pan; have prepared in an iron pot slips of bacon, giblets, water, pepper, salt, a little mace or cloves, if you like it; put in the ducks and let them stew gently, but constantly, for 2 hours; then add lemon juice or lemon pickle. Flour the ducks each time that you turn them in the pot. Thicken with butter rolled in flour. This receipt is for large ducks; those not grown require less time.

STEWED PIGEONS.

Season the pigeons with salt, pepper, cloves, mace and sweet herbs; wrap this seasoning up in a piece of butter and put in and stuff them; tie up the neck and vent, and half roast them; then put them in the saucepan, with 1 quart of good gravy, a little white wine, some picked mushrooms, pepper corns, a slice of onion, and some pickled oysters; stew all together till sufficiently done; then thicken it with butter and the yolk of Jl egg; garnish with lemons.

J

STEWED RA^iBITS OR DUCKS.

Take 2 rabbits, put 2 or 3 onions, 1 bunch of parsley, in ^ith them, and half boil them and cut them in pieces/as for a fricasee; take the onions, parsley and the liver, cut it small; take 6 spoonfulsof claret wine, 3 of vinegar, and dissolve 2 or 3 anchovies into it; put all this in the stewpan with i lb. of fresh butter worked up with flour; thicken it and serve it up. Ducks done in the same way are very nice.

DUCKS A LA MODE.

Take 2 fine ducks, cut them into quarters, fry them in butter a little brown ; pour ofl all the fat and throw a little flour over them; add ^ pint of good gravy, i of a pint of red wine, 2 eschallots, 1 anchovy and a few sweet herbs; cover them close; let them stew 15 minutes; take out the herbs; skim ofl the grease and let the sauce be as thick as cream; send it to table; garnish it with lemon.

ROAST DUCKS.

Ducks should be well plucked without tearing the skin, all the plugs being removed, clean the inside thoroughly with a little warm water, and stuS them with bread and butter, onion, sage, pepper and salt; roast them before a brisk fire, but not too close; baste very frequently; they will take from i hou.r to 1 hour, much depends on the age and size; when the breast plumps, they will be done; serve them with a rich brown gravy.

BOILED DUCKS. ^

Clean and pluck them, let the skin be preserved from rents; salt tbem for 30 hours previous to cooking; flour a clean white cloth and boil them in it. A moderate sized ^uck will take about 1 hour's boiling; make a rich onion sauce with milk, and send it to table with the duck. When the duck is boiled fresh it may be st^fied as for roasting and served with the same description of gravy.

9

TO HASH DUCKS.

The same receipt may be followed as for hashing fowl and game, with the exception that it will not require as much time to stew.

TO STEW DUCKS.

There is a difference between a stewed duck and stewed duck, and it is not the a alone; in the one case the duck is stewed whole, and in the other in pieces. To stew a duck, or ducks, they should be roasted for 20 minutes, and then placed in a stewpan with an onion, cut in slices, a little sage and mint and sweet herbs chopped fine, and about a pint of good beef gravy, seasoned with pepper and salt; let it stew gently for 20 minutes; take out the duck carefully and keep it warm; strain the gravy; pour it into a clean stewpan, and add to it, when well heated, the duck and a quart of green peas; let it simmer for a half hour; then add a little flour and^ butter, a glass of port wine, and send to table, with the peas in the same dish as the* duck.

STEWED DUCK.

The ducks should be cut into joints and laid into a stewpan with a pint of good gravy; let it come to a boil; as the scum rises, remove it; season with salt and cayenne; let it stew gently three-quarters of an hour: mix smoothly 2 tea-spoonfuls of fine ground rice with a glass of port wine; stir it into the gravy; let it have 7 or 8 minutes to amalgamate with the gravy; dish and send it to table very hot.

BATTERED CHICKEN.

Make a light batter with 3 eggs, a small tablespoonful of butter, a little wheat flour, and salt to the taste; joint the chicken, and put them into the batter; grease the frying pan, throw the mixture of chicken and batter into it and fry a good brown. This quantity of batter will suffice for one pair of chickens.

FRIED CHICKEN.

Having cut up a pair of young chickens, lay them in a pan of cold water to extract the blood; wipe them dry; season with pepper and salt, dredge them with flour, and fry them in lard; both sides should be of a rich brown; take them out of the pan and keep them near the fire; skim carefully the gravy in which the chickens have been fried, mix it with i pint of cream; season with a little mace, pepper and salt, adding some parsley.

TO MAKE A FRENCH PILAU.

Boil a pair of fowls; when done, take them out and put the rice in the same water, first taking out some of the liquor; when the rice is done, butter it well, cover the bottom of the dish with ^ of it, then put the fowls on it and add the remainder of the liquor; cover the fowls with the other i of the rice, make it smooth, and spread over it the yolks of 2 eggs, well beaten; bake in a moderate oven.

POULET A LA EUGENIE.

Prepare 1 or 2 chickens for boiling; cover well with water and put in a small piece of pork; boil until the chicken falls from the bone; select the white meat, and mince or mash in a mortar until it becomes paste; put in a skillet; place this where it will keep warm, and add nearly as much butter as you have chicken, a little salt, pepper, mace and celery seed, if you choose; boil a small, delicate onion, chopped fine; and mix through it when simmered; let itbe-come quite firm and cold before pressing into jelly jars; it will keep some days in a cool place, and is a good relish for lunch or tea.

WHITE PRICASEE OP CHICKEN.

Cut a pair of chickens, wash the pieces through 2 or 3 waters; lay them in a large pan; sprinkle slightly with salt and fill the pan with boiling water; cover and let the

pan a few bits of fresh butter, rolled in flour. Then put in the meat, and sprinkle a little pepper over each piece. Have ready a quart of large, fresh oysters; strain the liquor to clear it from bits of the shell, and pour it over the meat in the stewpan. Stew the meat in the oyster liquor till it is thoroughly cooked, skimming it well, and keeping it covered, except when skimming. Then add grated nutmeg and a few blades of mace. Lastly, put in the oysters and let them remain in just long enough to plump, which will be in a few minutes. When all is done, serve up the whole in one dish, and send very hot to the table.

IRISH STEW.

Cut a square, thick piece of beef from the round or sirloin, and trim oflf the fat. Put it into a stewpan with water enough to cover it, and season it slightly with salt and pepper; let it stew slowly till tender all through; then add potatoes, being first pared and cut into quarters.

STEWED SMOKED BEEF.

Chip it very thin; put it into a skillet, with fresh butter, pepper, and 2 or 3 beaten yolks of eggs. Let it stew till the beef is crisp and curled up.

BEEF PATTIES.

A nice way of disposing of underdone roast beef is to mince all the lean, and a very little of the fat; season it with cayenne and powdered nutmeg, or mace, or else chopped sweet herbs; if you have a fancy for mushroom gravy, moisten the meat with that; make a nice paste and cut it into small circular sheets, rolled out not very thin; covH i of each sheet of paste with the minced beef (not too near the edge), and fold over the other i so as to form a half-moon ; then crimp them with a sharp knife; lay the patties in square baking pans, prick them with a fork and bake them brown. Cold veal minced with cold ham or tongue.

makes very nice patties, also cold chicken or turkey made in balls, and fried in lard.

POTATO BEEF.

Boil some potatoes till well done all through; peel them, put them into a large pan, and mash them smoothly, adding, as you proceed, some milk and 1 or more beaten eggs, well mixed, to the potatoes; rub the bottom of a white pudding dish with nice butter, or some drippings of cold beef, and cover it with a thick layer of mashed potatoes; next, put in thin slices of b^f (without the fat), enough to cover the potatoes; then a layer of mashed potatoes, then beef, then potatoes, till the dish is full, heaping them up in the centre; bake it in an oven.

COLD BRISKET OF BEEF.

Cut brisket from the bones, wash and lay in a large dish; cover well with salt, pepper and a little saltpetre; then cover to stand several days, as the weather will permit; next, wipe ofi the dressing, place on a clean dish, powder mace and cloves, and allspice together, and spread thickly over the beef; then roll it over and over and tie up well; lastly, sew up tightly in a cloth and boil slowly all day; serve cold.

SPICED BEEF.

A round of beef of 10 pounds, 1 teaspoonful of saltpetre, 1 tablespoonful of brown sugar to stand in it about 2 days, then rub in a slop-bowl full of salt, and let stand 10 days, turning it every day; sprinkle over about a spoonful of allspice ; cut salt pork in strips size of your finger, and have them well dipped in ground allspice; gash the beef with a kmife and stuff in thick as you please on both sides; put in a large kettle, cover well with water and the juices from the meat; boil slowly about 6 hours, when cold turn and trim.

VEAL PAT£, TO SERVE COLD. •

8 pounds of veal cutlets, chopped fine, with a good slice of salt pork, 2 eggs, broken in, after meat is well mixed, 6

crackers, (powdered fine), butter to size of a hen's egg, rubbed in a tablespoonful of salt, cayenne pepper, and sweet herbs to your taste; mix the whole thoroughly; make up like a loaf of bread; smooth over the top with butter melted in water, and bake in a moderate oven; when cold, cut in thin slices and serve.

PRESSED BEEP.

Salt a brisket of beef with salt and saltpetre, 5 days, then boil it gently till extremely tender; put it under a large weight, or in a cheese press, till perfectly cold. It is very nice for sandwiches.

COLD JELLY DAUBE.

Four lbs. round of beef; season well with salt, pepper, a little garlic, 1 bay leaf, and 1 clove. Lard well through and through; sprinkle with a tablespoonful of vinegar, and let it stand for 24 hours. Put the daube in a pot with a small piece of lard; cover with heavy cover on a slow fire, and let it smother for about 4 hours, until thoroughly done; then take ofi the cover, let it fry a light brown, then remove from the fire. In a separate pot, have 3 pigs feet and 8 calves feet boiling steadily till they leave the bone; (to be skimmed well at the first boil); add one carrot to boil about i hour, ,then slice in length and place at bottom of bowl when the daube is to be served. Break 2 eggs, whites and shells to be beaten together and boiled with jelly briskly, then strain through thick flannel or cloth. Mix the daube gravy with jelly; let it rest about ^ an hour, then pour slowly over the daube. Set it in a cold place, and when cold, take the lard from the top with a spoon, and withtl tound edge knife detach carefully the daube and turn into a round plate. To avoid breaking the jelly, place the plate on top of the bowl and turn it over.

KAVIOLfi A LA AVEQNO. Four lbs. round of beef to be larded, pfut in a pot with a

tablespoonful of lard; smother on a slow fire; when ready to fry, sprinkle with a little flour; fry brown; add onions, salt, and pepper to taste, and water enough to cook thor* oughly; about ^ an hour before done, put in i pound of dry mushrooms. This daube is made for its gravy to the ravioles. \

FARE OR STUFFING.

Boil 2 bunches of spinach, chop fine with the white meat of a roast or boiled chicken; add 1 calf's brain, previously

boiled and cleaned; stir the whole well in b, bowl with 6 raw eggs, i bottle of sweet oil, and season with salt and pepper to taste; now take a pint of flour, add 2 eggs, with a little water, making the paste as stifi as possible; roll out flat and thin, put in 4 layer of the stuffing all the length of the paste; double the paste over and cut lengthways with a paste wheel, and also cut crossways, making small squares; put squares of paste in a pot of boiling water, and boil steadily for ^ hour; strain and put 1 layer of squares in bottom of deep dish; sprinkle grated parmesan chgese; pour some of the daube gravy with mushrooms, previously made thin, another layer of squares, cheese and gravy, and so on; serve hot.

CROQUETS OF COLD MEAT.

You may take any kind of boiled or roasted meat and mix them together, so that it is clear of bones; make a hash of ij;, and mix it with a piquante sauce; the mixture must be very thick; if it be too thin, put a little bread with it 5 add capers, mushrooms, salt, spices and fine herbs, boiled together; let it get cold on a chopping board or dish; make balls of it and press them flat; roll them in egg and grated bread, and fry them in butter, brown on both sides.

TO MAKE SWEET BREADS.

Take 1 lb. of raw veal, aad shred it very fine ; add i lb. of marrow or beef suet, and season it with pepper and

salt; beat it very fine in a marble mortar, and make il the shape of sweet breads; beat well the yolk of an egg and dip these into it; fry them in a good deal of butter, and lay crumbs of bread between them; pour a little melted butter on them. Some put in the white of an egg, also, which makes them lighter. They must not be fried of a dark color.

PRIED LAMB.

Cut a loin of lamb into thin slices, beat them and lay them in water to take out the blood; then fry them in butter ; make the- sauce with butter, anchovies and lemon.

VEAL OLIVES.

Slice pieces of the fillet of veal ^ an inch thick and 8 or 10 inches wide and long; put them in a dish; sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded; roll tightly and tie them up separately; put them into a stewpan with a little water and butter, and simmer down to a brown gravy; when they are to be served, have ready sonSe pounded biscuit or bread crumbs, which sprinkle oyer them after they are put into the dish; stew them 1 hour. Beef may be prepared in the same way.

SPICED BEEF.

Rub well on both sides of the round with 1 ounce of saltpetre, then rub in one pound of brown sugar, after which, rub all with salt, into which you will mix a tablespoonful of allspice, 2 of black pepper, 2 teaspoonfuls of cloves and ^ 1 of mace; let it stand 30 days, turning it every other day, and bathing it with the liquor that runs from it.

CORN BEEF.

For rounds.it is only necessary to rub them first with saltpetre and then with common salt; they will make their own brine, in which they should be turned every day; this will answer for all beef that is to be quickly used; a round

of small beef only requires ten days in winter; it grows hard if kept longer; in warm weather less time suffices.

TO PICKLE TONGUES. .

Take a beefs tongue, rub it with 1 pound of white salt, 1 ounce of saltpetre, i pound of coarse salt; rub it well and turn it every day in the pickle for 2 weeks; this pickle will do several tongues, only adding a little more white salt.

BOILED BEEP.

To have it very tender it should \>e boiled slowly, and the pot well skimmed; the meat should be well covered with water, so that the skim may be removed easily; when beef is very salt it should boil J of an hour; then take it up, throw away the water it has boiled in, fill up the pot with fresh ^ater, replace the beef and let it boil gently for 3 hours; the round is the most choice piece to boil, next, the H bone. Observe to take ofi all the scum as it rises.

A LA MODE BEEF. «

A round of fresh beef weighing from 18 to 20 lbs,, 1 lb. of the fat of bacon or corned pork, the marrow from the bone of the beef, a i lb. of beef suet, chopped together, 2 bundles of herbs, parsley, thyme, small onions, etc., chopped fine, 2 large bunches of sweet Aiarjoram, 2 bunches of sweet basil, 2 large nutmegs, J ounce of cloves beaten to a powder, ^ ounce of mace, 1 tablespoon-ful of salt, 2 glasses of Madeira wine. If the a la mode beef is to be eaten cold, prepare it 3 days before it is wanted. Take out the bone, fasten up the opening with skewers, and tie the meat all round with tape; rub it all over on both sides with salt; (a large round of beef will be more tender than a small one); chop the marrow and suet together; pound the spice; chop the herbs very fine; pick the pot marjoram and sweet basil clean froni the stalks, and rub the leaves to a powder, making 4 tablespoo&fuls of each; add the pepper and salt, and mix all together—all the ingredient^

^

that compose the seasoning; cut the fat of the bacon into pieces 2 inches long, with a sharp knife make deep incisions all over the round of beef and very near each other, put a little of the seasoning into each hole and a slip of bacon pressed down hard, covered with more seasoning, with a little wine^n each hole; stufi both sides alike, put it in a deep baking dish, pour over it some wine, cover it, and let it stand till next morning; next day put a little water in the dish, set it in a covered oven, and bake or stew it for 12 hours, at least; let it remain all night in the oven, and it must be eaten hot at dinner the next day; when cold, ornament with parsley.

A COLD DISH FOR LUNCH.

Cut a hard boiled egg in thin slices, and place it in the middle of a bowl; put a layer of raw veal cut in thin slices, and sprinkled with a mixture of pepper, salt and herbs (such as parsley, thyme and sage). Place next very thin riices of bacon, and continue to put alternate layers of veal, seasoned with a little mace and of bacon, until the bowl is filled. Mash it down and tie a floured cloth over it very tight. Turn it down in a pot of hot water, and let it boil 2 hours. It is eaten cold.

HAM TOAST.

Grate some lean ham; mix with it the yolk of an egg, pepper it, and fry it in butter; pour on square bits of toast, and brown it with a salamander.

BOUILLfi.

After boiling the bouille in the soup, take it out, and make a sauce of flour and butter, and add either capers or J)arsley, as you prefer.

BEEP BALLS.

• Mince'very fine a piece of tender beef, fat and lean; mince also an onion, with some boiled parsley; add grated crumbs

CREOLE COOKERY BOOK. 57

of bread, and season with pepper, salt, and nutmeg; mix the whole together; moisten with a beaten egg, roil it into balls, flour, and /ry them.

BEEFSTEAK PIE.

Butter a deep dish, spread a thin paste over the bottom, sides and edges. Cut away from the beef all the bone, fat and gristle; ciit the beef in thin pieces the size of the palm of your hand; beat it well with a rollingpin; put a layer of the beef, seasoned with pepper, salt, nutmeg, allspice, a little catsup and onion. Slice boiled Irish potatoes, and put a layer on the meat until the dish is filled; pour in a little water and butter. Bake 1 hour.

SPICED, OR SMOKED BEEP.

The most choice part for this purpose is the round. Wash the meat and-dry well with a cloth. Grind to powder an equal quantity of cloves and mace, and having mixed them together, rub them well into the beef with your hand. The spice will be found a great improvement, both to the taste and smell of the meat. To 50 lbs. of meat allow 3 lbs. of fine salt, 1^ ounces of saltpetre, 2 lbs. of good brown sugar, and 2 quarts of molasses; mix these well together, boil and skim it for 20 minutes, and when no more scum rises, take it from the fire. Have the beef ready in a tub or barrel; pour the brine upon it; cover well with a thick cloth, looking at it frequently, and skimming off whatever may be floating on the top. Keep the beef in this pickle about 2 weeks, when it may be used as spiced beef. Take the meat from the pickle at the expiration of the above mentioned time; hang in a hogshead or smokehouse, and with a constant smoking for 6 days, yotl will have something nice.

TO STEW BEEP.

Wash the beef, rub salt over it, and put it in a pot, and just cover it with water, set it over a slow fire, and after it 8

f,

'S

58

CREOLE COOKERY BOOK.

has stewed an hour, put in some potatoes, pared and cut in half, and some parsnips, scraped and split; let them stew with the beef till quite tender. Turn the meat several times in the pot. When all is done, serve up the meat and vegetables together, and the gravy in a boat, having first skimmed it.

TO PICKLE BEEP.

Salt the beef with the usual quantity of saltpetre and salt, and let it remain 2 days in the tub to drain off the bloody brine. Then put a brine made as follows: To 20 quarts of cold water, made salty enough to bear an egg,with common salt, put 3 lbs. of brown sugar, | to 1 lb. of saltpetre, and 2 lbs. alum salt; spice them well together, and put in the beef; let it remain 4 or 5 weeks, accordfiig to size. Then hang it up to dry in .^ cool place, frequently rubbing it with wheat bran. It is then ready to ^moke. Or you may head it in small barrels, where it will keep any length of time, if covered with brine, and kept close from the air. The latter way is preferable, as the meat is more juicy, and not exposed to the bug or worm, to which it is always liable if the fly can approach it. To guard it, a tub in which beef is salted, should always be covered with a coarse cloth tied closely around it.

BEEP HAM.

Rub a little common salt over a piece of beef of 20 lbs. weight; take out the bone, and in 1 or 2 days, rub well into the beef the following ingredients: 2 ounces of saltpetre, 4 ounces of brown sugar, 6 ounces of bag salt, 1 ounce of white pepper, 1 of cloves and nutmeg; strew over it \ lb. of common salt; let it remain 16 days, turning it daily; it is then hung up, or boiled, and allowed to stand till cold in the water in which it was boiled.

RONPOLK CURED HAMS. To each ham, or piece of meat, use 1 tablespoonful of

^

CREOLE COOKERY BOOK. 59

saltpetre; rub it in thoroughly. Then rub with the common salt, in which pack it away; letting it remain for 6 weeks. Then take it out and wipe it very dry with a coarse towel, and rub the thick part and bone with black pepper; and smoke it for 6 or 8 weeks.

TO CURE BACON.

To every bushel of salt add 1 lb. of saltpetre, 1 lb. of brown sugar, and 2 ounces of common red pepper, coarsely beaten; this is a sufficient quantity for every 100 lbs. of meat, and in rubbing over the hams and shoulders, have mixed an additional quantity of saltpetre and pepper (say a handful of each), to stufi around the hocks. The meat must be very well rubbed with something harder than the hand; and in packing it away, must be completely covered with the former preparation. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings a fortnight. When they are ready to hang up, have them washed, and the hams and shoulders hung by the large end; the next day begin to smoke them, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifierent used first.

TO CURE BEEF.

To 10 gaUons of water, add 10 quarts of salt, 1 lb. of brown sugar, and 1 of saltpetre; boil it until the froth is done rising, then take it ofi, and let it remain to get quite cold; pack the beef down close in a barrel, and cover it with brine, weight it down with rocks, but it must not be covered. This quantity of brine is sufficient for 1 quarter of beef.

FILLET DE BCEUF.

Remove, with a sharp bladed knife, every particle of the sinewy skin which covers the fillet, then lard it if you choose, (a thing the French never omit, though otners gen-

^s

60 CREOLE COOKERY BOOK.

erally dislike the mixture of pork and beef); place in an oblong tin pan, well buttered, lay the trimmings all around, with 2 bay leaves, 3 carrots, a little celery, faggot of parsley, a little thyme, 2 blades of mace, a couple of onions, with 2 cloves stuck in each, and 2 green ones, or eschallots; moisten with a \ pint of broth, and a ^ bottle of wine (white), cover the whole with a piece of buttered paper, set in oven, and let it braize gently, moistening frequently with its own liquor, for about | of an hour, then strain the gravy; have ready a nice brown sauce, into which you have cut some truffles and mushrooms, and put a wineglass of madeira ; add the strained gravy, place the fillet on a dish, pour the sauce nicely all around, and serve.—N. B: A pound and a half of nice fillet makes a very nice family dish, if cut into small steaks, simply broiled, and placed in straight lines on dish, with this same sauce, made of the trimmings, poured around.

MINCED MEAT.

Take cold boiled beef, removing all bones and gristle, with a good proportion of cold boiled potatoes; chop them middling fine; fry 3 slices of salt pork in a spider; when the pork is brown, take it up, and put in the minced meat and potatoes. Let it cook 20 minutes. Take it up in a covered dish, with the slices of pork placed on the top of the dish.

CURING HAMS.

To each green ham of 18 lbs. 1 dessertspoonful of saltpetre and i pound of brown sugar, applied to the fleshy side of the ham and about the hock; cover the fleshy side with fine salt \ inch thick and pack away in tubs, to remain from 3 to 6 weeks, according to size; before smoking, rub ofl all the salt from the ham, and cover well with ground black pepper, particularly about the bone and hock; hang up and drain for 2 weeks; smoke with green wood 8 weeks, till the rind is brown.

CREOLE COOKERY BOOK. 61

APPLE PORK.

This preparation of apples for fresh pork is a great improvement. Take a fillet of pork, rub it over with a little salt and pepper; score the outside skin; take out the bone, and fill it with nice stewed apples, free of paring and cores, nicely seasoned with nutmeg and sugar, with bits of the rind of a lemon; then have ready some 2 dozen apples, pared, cored and cut in slices or quarters, sweetened well with sugar, and flavored with lemon (a little of the juice added will be an improvement); put the pork into a large pot or iron bake oven; fill up with the cut apples the space all around, adding just sufficient water to keep it from burning; stew or bake it for 3 hours; when done, serve it on a clean dish and send it very hot to the table.

HOW TO BOIL HAM.

A ham, if dry, should be soaked 12 hours in warm water; then put it on in cold water, and let it simmer and boil 5 or 6 hours, according to size.

PICKLED BEEF.

Sprinkle the beef with salt and let it steam 24 hours, where the bloody brine can run ofi; then pack into a barrel and cover with a pickle made as fqllows: to 16 gallons water, add 24 lbs. salt, 6 lbs. brown sugar, and 8 ounces saltpetre; let it stand till cold, then pour over; every 4 or 5 minutes boil over again and add a little of each ingredient.

PICKLED CHINE.

One gallon water, 1 quart salt, i lb. sugar and i lb. saltpetre. Also good for beef.

VEAL LOAF.

Three pounds of veal, 2 slices of salt pork, both chopped fine, 2 eggs, well beaten, 2 Boston crackers, rolled fine, 1 tea-spoonful of salt, 2 teaspoonfuls of pepper, i nutmeg; m i x well; bake from 2J to 3 hours; bake well and serve cold sliced.

i

62 CREOLE COOKERY BOOK.

SPICED TONGUE.

Corn a fresh tongue 2 days, with salt and a little saltpetre mixed; then lay it on one side and bore holes with a steel nsed for knives, and staff these with the following mixture: 1 tablespoonful each of allspice, cloves and nutmeg, 1 lemon peel, grated, 1 teaspoonful ginger, ditto of thyme, ditto of summer savory, a piece of lemon, 1 ounce of suet, chopped fine, salt and pepper to taste; place in a dish and under a heavy press for 24 hours; then add water to its own brine, and boil until it will skin; cut ofi its roots even, or nicely; begin at the small end to roll; bandage very tightly; stuff the paste into the middle, then boil 3 hours, and when done put under heavy press again.

BEWITCHED BEEF OR VEAL.

Three lbs. of lean beef or veal, ^ lb. of salt pork, J teaspoon of cayenne pepper, i teaspoon of black pepper, ^ teaspoon of cloves, allspice and mace, teacupful of bread crumbs, tablespoonful of butter, 3 eggs, ^ teaspoon of salt; chop the meat very fine; mix all of the ingredients thoroughly and steam in a mould for 3 hours.

•POT AU FEU.

To each 1 lb. of beef, a cup of water; put in at the same time a carrot, a turnip and other greens; let simmer slowly; add salt to suit taste. This is for invalids.

ROLY POLY.

One lb. veal, 1 lb. lean beef, ^ lb. pork, ^ loaf bread, chopped fine, wet it and squeeze the water out; 1 chopped onion; then spice to taste; beat well into the mixture, 3 eggs; form into a roll, and bake 1^ hours, basting all the while with beef stock, the shin of veal, or calves' feet; set it away to cool, then cut in slices and serve.

DAUB. You will require about 8 lbs. of a round of beef. Make

J

incisions in it; put strips of pork, a small piece of onion and garlic, salt and pepper; pat it away for several hours; then pour over it 1 pint of vinegar, and let it remain all night; in the morning let it brown a little; fill the saucepan full of water and cook it slowly 4 or 5 hours before taking it up; then add 1 ounce of gelatine dissolved in a little cold water; pour all in a mould; in the morning skim off the grease.

COLD HASH.

Boil a chicken until it is tender; take out all the bones; chop the meat fine; season with butter, pepper and salt; pour in enough of the liquid, the chicken was boiled in, to make it moist; simmer for a few moments; then put it in a mould to cool. It is excellent when sliced nicely.

VEGETABLES.

As a general rule, add a little salt to the water in which you cook the vegetables, with the exception of dried beans and peas.

BOILED POTATOES. The easiest way to cook potatoes is to put them in just water enough to cover thpra, with the skins on, and to boil them con3tantly till done, then squeeze them in a dry cloth and send tjiem to tlie.table very hot. Potatoes should not remain soaking in the water without boiling, if you wish them mealy. (Irish.)

IRISH POTATO SNOW BALLS. After boiled tender, drain off the water, and let the potatoes steam till they break to pieces; then mix them with the yolk of an egg, a small piece of butter, bread crumbs, with salt to the taste; fry them in good lard, (after forming them into balls) or brown them in an oven.

ROAST POTATOES.

Take potatoes of the same size, wash and dry them, put them in the oven of the stove or some convenient toaster; do not burn the outside before they are warmed through; roast large ones about 2 hours. They will roast quicker, if first parboiled.

BAKED IRISH POTATOES. Boil soft 8 good sized Irish potatoes; naash them, and add 2 tablespoonfuls of butter, while hot; mix with it 1 pint of milk, add salt; put in a dish and bake i hour.

POTATOES IN CREAM. Put into a stewpan a good sized piece of butter, a dessertspoonful of flour, some salt, pepper and parsley, (chopped)

..i.JL

to whicli add ^ pint of cream; put this sauce on the fire, stit it till it boils, slice the potatoes and throw into the sauce.

POTATO SNOW.

Use potatoes that are white, mealy and smooth; boil them

carefully, and when done, peel them, pour off the Water and

set them on a trivet before the fire until they are quite dry

and powdery; then rub them through a coarse wire sieve into

, the dish on which they are to go to table.

BOILED POTATOES.

Wash them, but do not pare them; put them in a pot with water enough to cover them an inch, and do not put on the lid; when the water is near boiling, pour it off and replace it with cold water, with a good portion of salt. The cold water sends the heat from the surface to the h^art, and makes the potato mealy. Potatoes of a moderate size re* quire J hour's boiling; large ones 1 hour; try them with a fork. When done pour off the water, cover the pot with a folded napkin and let them stand by the fire about i hour to dry. Potatoes served with the skins on have a negligee appearance for the table.

FRIED POTATOES.

Use cold potat<^es that have been boiled, mash them, make them into flat cakes, and fry them in butter. Very nice for breakfast.

POTATO BALLS,

Mix mashed potatoes with the yolk of an egg, roll them into balls in a little flour, with egg and bread crumbs ; fry them in very nice lard, or brown them in a hot oven.

POTATOES WITH THICK BATTER.

Three ozs. butter, i oz. of flour and J pint of water; stir oyer the fire until it is melted into a sauce; put the boiled potatoes into the sauce; dish it very hot, seasoning it with 9

salt, nutmeg and pepper. (You may also mix fine chopped parsley with it). German receipt.

FRIED i;rish potatoes.

Boil the potatoes, peel and mash them into small cakes, fry them in lard, of a rich brown on both sides.

IRISH POTATOES MASHED.

Boil the potatoes and mash them in a mortar with butter; to a tablespoonful of butter use 8 or 10 common sized potatoes; salt to the taste.

POTATO BALLS FOR BREAKFAST.

Pare and boil dry the potatoes as directed, then put them into a hot pan and mash with a lump of butter and a little salt; beajb this well and make it into little cakes or roll it into balls and dip them into egg, and sprinkle with bread crumbs; fry a nice brown.

SWEET POTATOES.

Among the various ways of dressing sweet potatoes, that which appears most popular is to bake them twice. You may put 2 or 3 platefuls at once into the oven; bake them till soft; peel and put them on a tin sheet, and bake them again for \ an hour; serve them up hot.

FRIED SWEET POTATOES.

Sweet potatoes may be dressed, either cut in long slices and fried in lard, or half boiled, peeled, cut round, and fried quickly. In the latter case they must be drained, and served up as dry as possible.

GREBN PEAS.

Put the peas in a covered vessel with a little salt; place this in another vessel filled with water, which must be boiled until the peas are tender.

i

GREEN PEAS A LA BOURGEOISE.

Wash li pints of green peas, put them into a stewpan, with fresh butter, parsley, lettuce cut in fours, and a little sugar. Let these boil in their own juice over a slow fire. When all the liquid is boiled away, add a thickening made of the yolk of 2 eggs and a little cream; let the whole remain a few minutes on the fire.

GREEN PEAS,

Green peas should be young and freshly shelled; wash them clean; put them in a bag and the bag into plenty of boiling water, with a little salt and a teaspoonful of pounded loaf sugar; boil them till tender. It takes from |- to 1 hour to boil them. Never let them stand in the water after they are done. Season them with butter, salt and pepper.

POTATO SALAD.

Boil good Irish potatoes very dry; let them cool thoroughly ; slice and pour a dressing over them, made of the yolks of 3 eggs, oil, vinegar, pepper, salt and parsley.

JUMBALLAYA.

A SPANISH CREOLE DISH.

Wash 1 lb. of rice, and soak it an hour; cut up a cold roast chicken or the remnants of a turkey and a slice of ham, which fry in a tablespoonful of lard; stir in the rice, and add slowly, while stirring in a pint of hot water; cover your pot, and set where it can cook slowly. Jumballaya is very nice made with oysters or shrimp.

ON COOKING TOMATOES.

The art of cooking tomatoes lies mostly in cooking them enough; in whatever way prepared, they should be put on some hours before dinner! This vegetable is good in all soups and stews, where such a decided flavoring is wanted.

TO KEEP TOMATOES

THE WHOLE YEAR.

Take the tomatoes, when perfectly ripe, and scald them in hot wiater, in order to take ofi the skin easily. When skinned, boil them well in a little sugar or salt, but no water. Then spread them in cakes about an inch thick, and place the cakes in the sun; they will be ready in 3 or 4 days to pack away in bags, which should be hung*in a dry place.

TOMATO OMELETTE.

Parboil 2 onions; while this is doing, peel a sufficient quantity of tomatoes to make 3 pints when cooked (this is easily done when hot water has been poured over them); cut them up, and add the onions, also 1^ teaspoonfulsof crumbs of bread, 1 tablespoonful of salt, 1 heaping teaspoonful of black pepper, and 4 tablespoonfuls of butter; beat these ^ thoroughly together and set them over a slow fire, gradually to stew; they should cook never less than 3 hours, but the longer the better; about 15 minutes before they are to be served up, beat 6 eggs,^and stir them in; put them on a hot fire, and let them boil, stirring them all the time.

STEWED TOMATOES. Peel the tomatoes, cut them in half* And squeeze out the seeds; then put them into a stewpan, without any water; add to them salt and cayenne pepper to your taste, 1 tea-spoonful of brown sugar, some grated bread, or cracker, butter and mace (powdered); stew them slowly, till perfectly done; send them to table very hot.—A very nice appendage to beefsteak, and other tasteless dishes.

STUFFED TOMATOES.

Take 12 large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form; chop up the pulp, and add to it salt, pepper, thyme, to the taste, with 1 tablespoonful of butter;

form this into a stuffing with crumbs of bread, and put back into the skins, bake them in a pan very nicely in a moderate oven.

TOMATO OMELET.

Select 1 quart of fine, ripe tomatoes, pour over them boiling water to remove the skin, then chop them finely, put them into a saucepan without any water; chop 2 onions very finely, cover closely, and let them simmer slowly, an hour; then add a little salt and cayenne pepper, a large spoonful of bread crumbs, and cover tightly; beat up 5 eggs to a stifi froth; have ready a heated pan, and a small piece of butter and grease it; stir the eggs into the tomatoes; mix all together, and pour it into the pan; brown it on one side, fold it over, and serve up on a hot dish.

TO BAKE TOMATOES.

Scald and peel about a dozen or more fine, ripe tomatoes, butter a shallow baking dish, and put in the finest, without breaking them, and not quite touching; fill up the space between with stale bread, buttered; the rest of the tomatoes mash, and strain out all the hard parts; then mix with a spoonful of butter, pepper and salt; pour it over the dish; strew bread crumbs on the top; bake about ^ hour; sprinkle sugar between each layer of tomatoes.

TOMATO SOUP.

Boil 1 quart milk; thicken with 1 tablespoonful flour { season with salt, pepper and a little butter; stew 1 dozen fine tomatoes; drain partially, strain through cullender, pour the boiling milk to it; boil up once, and serve.

PRIED TOMATOES.

Peel 1 dozen ripe tomatoes, and fry them in a little fresh butter, together with 2 or 3 sliced green peppers; sprinkle on them a little salt, then add 1 or 2 onions sliced, and let the whole cook thoroughly. ( Spanish.)

i

CR£OLE COOKERY BOOK.

BAKED TOMATOES.

Scald and peel 1 dozen or more fine, ripe tomatoes; batter a shallow baking dish, and put in the finest without breaking them; fill up the space between with small pieces of bread well buttered; the rest of the tomatoes mash, and strain out all the hard parts; then mix with a spoonful of butter, pepper and salt; pour it over the dish, and strew bread crumbs on the top; bake about i an hour.

STUFFED TOMATOES.

Scald and peel them; stufi with bread, parsley, salt, pepper and butter, well mixed together; place in pan and bake.

TO PREPARE AND BOIL RICE.

Wash and pick 1 pint of rice; add to it 3 pints of water, and 1 tablespoonful of salt; boil over a quick fire for 10 minutes, stirring occasionally; then pour off all, or nearly all the water (as the rice will be soft or gprainy, according to the quantity of water left on it when put to steam, and the length of time allowed in the steaming; the larger the quantity of water, and the shorter the steaming, the softer will be the rice). Cover the vessel for 15 minutes on a very slow fire, stirring it occasionally.

HOW TO WASH RICE.

Pour upon it water enough to cover it; stir it round briskly with the hand for several seconds; pour off the water, and add fresh; stir as before, and repeat this several times. The whiteness of the rice depends, in a gre^t degree, upon the washing being thorough.

PREPARING RICE OR HOMINY.

Boil the rice or hominy in the ordinary way, in a pot lined with china. After being well soaked, dip the pot into cold water, and it will come out in a cake.

EGG PLANTS.

Parboil them, after splitting them in half, scrape out the middle, which you chop up with little slips of bacon, onion cut up small, and crumbs of bread mixed with a raw egg; then fiM the skins with this stuffing and bake them nicely. The bread is also grated on the surface of them.

STUFFED EGG PLANT.

Cut in half, take out the centre, boil the inside; when soft, chop fine, and season with fried onions, parsley, egg, salt, butter, pepper and bread, then stuff the outsides; cover with bread crumbs, and add the insides of fresh tomatoes, if you choose.

TURKISH EGG PLANT.

Slice l,and just brown it in a frying pan, chop 2 lbs.cold beef, mutton or veal, very fine, season with one fine chopped onion, 6 whole peppers, ( teaspoon cloves, ditto allspice, celery seed, white pepper and salt, put in baking dish a layer of egg plant, then of beef, and so on until it is filled, having layer of egg plant on top; pour cold gravy or water on the whole; cover with, another dish when set in oven, but remove it in time to letithe top brown a little before done.

TO COOK SALSIFY.

Boil salsify, or vegetable oysters, till the skin comes ofi easily; when takan ofi, cut the roots in pieces, about the size of an oyster; put into a deep vegetable dish a layer of crumbs of bread or crackers, a little salt, pepper and nutmeg, and a covering of butter as thin as you can cut it, then a lay^^ of salsify; these layers must be put alternately, until the dish is filled, having crumbs of bread on the top; pour in them as much water as the dish will hold, and bake brown.

SALSIFY OYSTERS. Scrape and boil the salsify, then beat fine in a mortar;

^

season with salt and red pepper; mix them in a batter of eggs, and a very little flour, drop the size of an oyster and fry a light brown.

SALSIFY FRITTERS.

Scrape the salsify and lay it in water to prevent its becoming black; boil it quick, and mash it fine, mix it in a batter prepared with 5 eggs, beaten very light, yolk and white separate; add 1 pint of milk, a large spoonful of butter, and thicken the whole with flour, to the consistency of fritter batter; then stir in the salsify and fry them nicely; season with pepper and salt to the taste. It requires a very large bunch of salsify for this batter.

CAROLINA BOILED RICE.

' Pick your rice clean, and wash it in two cold waters, not draining off the last water, till you are ready to put the rice on the fire. Prepare a saucepan with water and a little salt in it, and when it boils, sprinkle in the rice; boil it hard twenty minutes, keeping it covered; then take it from the fire and pour off the water, afterwards set the saucepan on the back of the stove, with the lid ofi, to allow the rice to dry and t^e grains to separate.

Rice, when properly boiled, should be soft and white, every grain separate and alone. It is a nice embellishment to either roasted or boiled chickens.

RICE, AS COOKED IN JAPAN.

Pour on just enough cold water to prevent the rice from burning to the pot, (which has a close fitting cover), and set it on a moderate fire; the rice is steamed rather than boiled, until it is nearly done, then take off the cover of the pot, and allow the surplus steam and water to escape; do aot forget to add the necessary salt before boiling.

CORN BAKED IN A DISH. Out sweet corn from the ear, add plenty of milk, season

with salt, pepper and butter, turn into a baking dish; beat an egg and spread over the top; bake 20 minutes.

CORN FRITTERS.

Grate from uncooked ears. For batter, 1 cup flour, 1 egg, milk enough to soften the whole sufficiently, add salt and pepper; fry brown in thin cakes. Salsify boiled, mashed, and prepared in the same way, is an excellent substitute for oyster fritters.

CORN OYSTERS.

Twelve ears of corn, I cup of flour, a teaspoonful of salt, ditto of pepper, 1 egg; stir well and fry in butter.

CORN OYSTERS.

Grate the corn while green and tender, with a coarse grater, into a deep dish. To 2 ears of corn allow 1 egg; beat the whites and yolks separately, and add them to the corn, with 1 tablespoonful of wheat flour, and 1 of butter, salt and pepper to the taste; lay them in hot butter with a spoon and fry them on both sides.

VERY HEALTHY SLAW.

Take a nice, fresh, white cabbd.ge, wash and drain it, and cut ofi the stalk; shave it in small and very eveA shreds, with a cabbage cutter, or a sharp knife; put it into a deep china dish, and prepare the following dressing for it: take J pint of best cider vinegar, and mix it with i lb. of fresh butter, divided into 4 bits, and rolled in flour; a small saltspoon of salt, and the same quantity of cayenne; stir this all well together, and boil it in a saucepan. Have ready the yolks of 4 eggs nicely beaten; as soon as the mixture has boiled, take it ofl the fire, and stir in the beaten egg; then pour it boiling hot over the shred cabbage, and mix it well all through with a spoon; set it to cool on ice, or in the open air.' It must be perfectly cold before it is placed on the table. 10

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^74 OttEOLE COOKERY BOOK.

'4

WARM SLAW.

Take a large, red cabbage, wash, drain, and shred it finely;

. '■ ,* put it in a deep dish, cover it closely and set it on the top

*: • , . of a stove, or in a bake oven, till it is warm all through,

then make a dressing as for cold slaw; pour it boiling over

the cabbage; cover the dish, and send it to the table warm

as possible.

TO BOIL A CAULIFLOWER.

Let it lie a short time in salt and water, then put it into boiling water, with a handful of salt; keep the pot uncov-f ered, and skim the water well. A small cauliflower will re-

quire 15 minutes, a large one 20, to boil; dress with drawn butter.

STEWED SPINACH.

When the'spinach is nicely picked and boiled, press it well in a cullender; then add some pepper and salt, a spoonful of fresh butter, and put it back in the skillet, and let it stew gently a little lonj^er, adding a small cup of sweet cream.

TO BOIL ARTIOJ^OKES.

Wash and scrape the artichokes; parboil them in the water, then boil in milk, salt to the taste \ 15 minutes will boil them sufficiently long in the water, and in the milk, until they are so soft that a straw may be passed through them.

STUFFED MACARONI.

Boil a chicken until the meat separates from the bones, pound the meat, and add 1 egg whole, and the yolks of 2 others, a little cinnamon, pepper, salt, and a cupful of Parmesan cheese, finely grated. After the ingredients are well mixed, stuff the macaroni and put it to boil in the broth or water in which the chicken was boiled.

J

BAKED MACARONI.

Boil as much macaroni as will fill the dish, in milk and water, till quite tender, drain it on a sieve, sprinkle a little Bait over it, put a layer in the dish, and one of grated cheese, with butter, pepper and mustard, untM you fill the dish ] bake it in a quick oven, some 20 or 30 minutes.

CAULIFLOWER OMELET.

Take the white part of a boiled cauliflower after it is cold; chop it very small and mix with it a sufficient quantity of well-beaten egg, to make a very thick batter; then fry it in fresh butter in a small pan, and send it hot to table.

STEWED CARROTS.

Half boil the carrots, scrape them nicely, and cut them into thick slices; put them into a stewpan with as much milk as will barely cover them, a very little salt and pepper, and a sprig or two of chopped parsley; simmer them till perfectly tender; when nearly done, add a piece of fresh butter rolled in flour. Send them to table hot.

PARSNIP FRITTERS. Boil and >peel ^ doz^ jgsiifi parsnips, then split and cut them in pieces. Mak^WKce batter, allowing 4 beaten eggs to 1 pint of milk and Yfablespoonfuls of flour. Have ready over the fir© a frying pan with boiling lard; put in a large spoonful of baJbter upon 6very piece of parsnip, and cover with another spoonful of batter. Proceed thus till you have used up the parsnips; when done, drain them from the lard, and serve them hot at breakfast or dinner.

DRIED OKRA. Take fine, large, fresh okr^; cut them into thin round slices; string them on threads, and hang them up in festoons in the storeroom to dry. Before using them, they must be soaked in water during 24 hours; they will then be good (with the addition of tomato paste) to use as a vegetable, or in gumbo> or soup.

BOILED OKRA.

For boiling, the okra should be small and tender. Wash them, and cut off a small piece from each end; boil them till very tender throughout; then drain well, and transfer them to • deep dish. Lay among them some bits of fresh butter, and season with pepper; cover the dish, that the butter may melt the sooner; or you may make a sauce of J pint of milk boiled, then add i lb. of good fresh butter, divided into 4 pieces, each piece rolled in a little flour; the butter to be stirred in gradually and smoothly as the milk is taken ofi the fire; pour this sauce over the dish of okra, and keep it covered till it has gone to table.

. PRIED CUCUMBERS.

Slice 8 middle sized cucumbers, flour them slightly and fry a light brown in a little lard; pour off the lard and add to the cucumbers 4 tablespoonfuls of hot water, 2 of wine, 2 of walnut catsup, pepper, salt, and sliced onion, (if you like it) a lump of butter dipped in flour; stew about 15 minutes. A teaspoonful of mustard is better than the onion.

FRIED PLANTAINS.

The plantains should be perfectly ripe and yellow all over. Peel them, split them in long slips, and dredge slightly with flour. Have ready a frying pan filled with boiling lard; put in the plantains and fry them well; when done, take them up on a perforated skimmer and drain back the lard into the frying pan; dish, and send them to table with powdered sugar to eat with them.

ONION CUSTARD.

Peel and slice 10 or 12 mild onions, and fry them in fresh butter, draining them well when you take them up; then mince them as fine as possible; beat 4 eggs until very thick and light, and stir them gradually into 1 pint of milk in turn with the minced onions; season the whole

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with plenty of grated nutmeg, and stir it very hard; then put into a deep white dish, and bake it about i hour; send it to table as a side dish, to be eaten with poultry. It is a French preparation, and will be found very nice by those who have no dislike to onions.

ASPARAGUS—ITALIAN FASHION.

Take some asparagus, break them in pieces, and then boil them soft and drain the water oflF; take »little sweet oil, water and vinegar; let it boil, season it with pepper and salt, and pour it over the asparagus.

TOASTED CHEESE.

Mix with 3 ounces of cheese, finely grrfted, 4 ounces of grated bread crumbs, 2^ ounces of fresh butter, the yolks of 2 eggs well beaten, 1 tablespoonful of cream, 1 teaspoonful of mustard, and a little salt and pepper; put it into a saucepan, and stir it over the fire till heated; then lay it thick upon toasted bread, and brown it, or put it covered with a dish into a Dutch oven, till thoroughly heated; let the cheese be just brown.

STEWED BEETS.

Boil them first; then scrape and slice them; put them into a stewpan, with a piece of butter, rolled in flour, with finely chopped parsley, a little vinegar, salt and pepper; set the pan on hot coals and let the beets stew for i hour.

COLD SLAW.

Shave cabbage into shreds; mix 1 well beaten raw egg in i teacup condensed milk, 1 cup vinegar; boil till it thickens ; pour this over the cabbage; sprinkle with salt.

FONDS L'ARTICHAUX, STUFFED.

Get the very best French artichokes in cans; then prepare a stuffing as follows: Boil a chicken in very little water; when done, chop it as fine as possible; beat the yolks of 3

CREOLE COOKERY BOOK.

eggs and Btir them into the chicken water; put i spoonful of butter in a frying pan; thicken it with a little flour; firy some onion minced very fine in it; then pour in some of the chicken broth; stir it until it is like a rich cream; then stir in the chicken; chop some mushrooms very fine, also 2 or 3 truffles, and add to it; season with salt, pepper, and parsley, a little lemon juice; let it get cold; then put it in the artichokes in pyramid shape; cover each one with very finely sifted bread crumbs; put them in a pan; pour over them the balance of the chicken broth, and let them simmer slowly, taking great care to preserve their shape; put a few mushrooms or truffles sliced into the gravy; serve them upon a dish dressed with sprigs of parsley or sliced lemons, and the sauce in a boat.

BREAD, ETC

FAMILY BREAD,

Take 2| quarts of flour, 2 eggs, 2 or 3 tablespoonfuls of sugar, 1 pint of water, 1 gill of yeast, salt; beat the eggs with the sugar, and 4 tablespoonfuls of the flour; stir the yeast and water with the salt well together, and add gradually to the egg; sprinkle some of the flour in the bottom of the breadpan; pour in the batter; sprinkle some of the flour on the top, and set it in a cool place to rise; when risen enough, work in the remainder of the flour; make the batter at 12 o'clock in wint^r, and 4 in summer.

LIGHTENED LOAF.

Two lbs. of flour, 1 pint of sugar, 1 pint of raisins, i lb. of butter, 5 eggs, ^ pint of yeast, i pint of milk, 1 nutmeg; mix a part of the flour, milk and yeast at night to rise, and work in the other materials in the morning.

TEA ROLLS.

Sift 1 lb. of flour into a pan, with a teaspoonful of salt, warm together a gill of water and one of milk, 1 gill of good yeast; mix into the liquid enough flour to make a thin batter ; stirring it till quite smooth and free from lumps; then put a handful of flour over the top, and set it in a warm place to rise, for 2 hours or more; when it is quite light, make it into a dough, with some more milk and water; knead it well for 10 minutes; then mould it into rolls, or round balls, and bake it.