- HORS D'ŒUVRES,....1
- MILK AND BUTTER,....253
- BREAD, BISCUITS, MUFFINS, Etc,....260
- GRIDDLE CAKES,....287
- DESSERT PANCAKES, DUMPLINGS, AND FRITTERS,....292
- SWEET SAUCES FOR PUDDINGS, Etc,....381
- SAUCES FOR MEAT AND FISH,....386
- CUSTARDS, CREAMS, JELLIES, AND BLANC–MANGES,...399
- PRESERVES AND FRUIT JELLIES,....414
- ICE–CREAM AND WATER–ICES,....451
- TEA, COFFEE, AND MADE DRINKS,....458
- DIETARY FOR INFANTS AND INVALIDS,....463
- DRINKS FOR INVALIDS,....481
- GENERAL HINTS FOR THE SICK–ROOM,....490
- HOUSEHOLD, TOILET, AND MEDICAL RECEIPTS,....494
- HOUSEHOLD RECEIPTS,....494
- TOILET RECEIPTS,....503
- MEDICAL RECEIPTS,....507
- BOTTLED SAUCES, CATSUPS, VINEGARS, AND ESSENCES,....517
- BOTTLED DRINKS,....526
- MISCELLANEOUS SAVORY DISHES,....536
- SIMPLE ENTRÉES,....540
- MISCELLANEOUS DESSERTS,....555
- HOME–MADE CANDY,....575
- COOKERY FOR CAMPING–OUT,....580
- DIRECTIONS FOR CLEANING SILVER, GLASS, CHINA, Etc,....586
- MISCELLANEOUS HINTS,....588
- FOR SPRING,....592
- FOR SUMMER,....593
- FOR WINTER,....598
HORS D'ŒUVRESHors D'œuvres, or zaksnska, or antipasta, as they are variously called in France, Russia, and Italy, are of two kinds, cold and hot, but more often cold. They should be prettily arranged in the small dishes sold for the purpose, and placed on the dinner or luncheon table before the beginning of the meal. Olives, mixed pickles, celery, etc., are all hors d'oeuvres, and require no further attention than to be arranged prettily and symmetrically in their dishes. The hors d'œuvres given below, however, require a certain amount of preparation.
Artichokes.— Choose small, tender artichokes, pull off the leaves, and remove the heart from the bottom of the plant. Throw the hearts into vinegar and water for half an hour or longer, then wipe dry with a clean cloth, arrange in a hors d'eeuvre dish, salt them lightly, pepper them with white pepper, stick little bits of ice among them, and serve.
Roast Almonds (No. 1).— Blanch half a pound of almonds, roll them in fine table salt, and roast them in a pan as you would coffee.
Roast Almonds (No. 2).— Blanch half a pound of almonds as above, immerse in fresh cream for half an hour, then dry, roll in salt, and roast.
Blanched Peanuts.— Blanch, roll in salt, roast as you do almonds.
Radishes.— Wash carefully, and scrape the skin off the long radishes. Half peel the round ones, giving the effect of an opening rosebud. Arrange in a hors d'œuvre dish.
Salted Cucumbers (Cuisiniere Polonaise).— Wash and wipe carefully some medium-sized green cucumbers, then put them to dry for twenty-four hours in a warm, dry place. Have ready a small cask in which white wine has been kept. Warm this cask thoroughly, put in the bottom a layer of the cucumbers, chopped fennel and cherry leaves, with a little bruised coriander-seed. Proceed in this way until the cask is three fourths full. Then pour on salted water which has boiled and cooled, close the cask with the greatest care, and put it in a cool place on two pieces of wood. As the water is absorbed, fill up with cold boiled water. Turn every day, and scrape off the mould if any forms on the exterior. At the close of two or three months the upper cover may be taken off the barrel, and planks and a weight put on the cucumbers to keep them down.
Bologna Sausage.— Cut the Bologna sausage very thin, and arrange in a small dish. Garnish with crimped parsley.
Caviare.— Use none but the finest Russian caviar. Put in a small hors d'oeuvre dish. Garnish with slices of lemon.
Caviare Sandwiches.— Cut some white bread very thin. Spread thickly with caviare. Cut into lozenge – shaped sandwiches. Garnish with crimped parsley, and dish.
Shrimps.— Boil to a bright red, arrange in a small dish, surround with crimped parsley, and serve.
Variegated Sandwiches.— Cut an equal quantity of pumper-nickel bread and fine white bread very thin; spread with butter, then with the roe of salted herring; lay a slice of pumper-nickel on a slice of white bread, press firmly together, trim into lozenge-shaped sandwiches, and serve.
Butter.— The butter for hors d'œuvre should always be formed into tiny pats, or rolled into balls, garnished with crimped parsley, and served with little bits of ice.
Olives.— If the olives should be too salt, soak them in fresh water for half an hour before serving. They should be completely covered with water, or they will thicken.
Anchovies.— Always buy, if possible, the Nice anchovies, they are small, round, and plump. In preparing anchovies for hors d'oeuvre they should be soaked for two hours in cold water. Then divide, skin, and bone them, arrange in a hors d'œuvre dish, which must previously have been well rubbed with garlic; dust with roasted parsley, cover with olive-oil, and serve.
Truffles au Vin. — Cook green truffles whole in a saucepan with some fat meat chopped fine, a bay leaf, parsley, thyme, a little bouillon, and half a bottle of white wine; salt and pepper. Remove your truffles from the sauce, drain well, and serve on a folded napkin.
Broiled Mushrooms.— Choose large, fine ones. Peel and remove the stems; place them bottom upwards on the gridiron; fill them with butter in which you have kneaded chopped parsley; salt and pepper a moment before you serve them.
Boiled Peanuts.— Choose fresh well-filled peanuts. Carefully selecting them, as nearly as possible, the same size. Boil them in salt water, drain and serve. This is generally served before the soup.
Cucumbers.— Grate your cucumbers, season with salt and pepper. Garnish your hors d'cenvre dish with crimped parsley.
Stuffed Olives.— Remove the stems from the olives, and stuff them with anchovies, pounded with enough olive-oil to moisten them thoroughly.
Sardines.— Arrange them carefully in a dish, and garnish with crimped parsley.
Sapsago Sandwiches.— Grate some sapsago cheese; mix it to a paste with fresh butter. Cut your slices of bread very thin, and all the same size and form; butter them, and arrange them tastefully in the hors d'oeuvre dish.
Hazelnut Butter.— Pound some ripe hazelnuts with fresh butter. Mould it into little forms, and serve.
Pickled Oysters.— Drain the oysters. Arrange them in the hors d'œuvre dish, on a bed of crimped parsley.
Chief among soups is beef soup, or beef bouillon. That is, it is the safest foundation for soups and sauces. Gouffe asserts that without beef it is impossible to have what he calls a pot an feu extra. The best soup or stock pot is of copper, or iron, enamelled inside with tin, or, better still, with porcelain. The best parts of beef to buy for the soup pot are the collops, the rump, the brisket, and the shin. The shoulder and heel may also be used, but do not make such strong soup. Beef, for soup, should be extremely fresh, and the same thing is true of all soup meat. (Gouffé.)
The fire should be clear, even, and steady. It should not be fierce, and you should carefully avoid allowing it to become so, when you replenish it. All soups should be cooked steadily and slowly. Be careful never to cover the pot quite closely. The cover should be raised on one side for about an inch or more. The meat should be prepared as follows: First, cut the meat from the bones; secondly, bind it with a cord or cut it into strips; thirdly, crack the bones thoroughly with a mallet.
Put the bones into the pot first, then the meat; then pour on the water, which should be filtered; allow a quart of water to each pound of beef; heat very slowly, and do not add the salt until the meat is pretty well cooked; boil the meat to rags, and be careful to skim the soup from time to time. When vegetables are cooked in the soup, to give it a flavor, they must be carefully removed with a perforated skimmer as soon as they are tender. When the soup is strong enough, which will probably be in six or seven hours' time, remove the meat, strain the soup through a fine strainer, taste, salt again, if necessary, and set it away to cool. Use it the next day, first skimming off the fat. Then heat, strain again, color with caramel, and serve.
To Make Good Stock.— Boil some bones (of beef, mutton, veal, poultry, or game, or all together) for four hours; . then pour off the liquor into the stock-pot, and add to each gallon the meat off a knuckle of veal, a pound of lean beef, a pound of absolutely lean bacon, all sliced fine, with two or three scraped carrots, two onions, two turnips, two heads of celery sliced, and two quarts of water. Stew until the meat is boiled to rags, being careful not to let it burn.
To Clarify Stock.— Put the stock over a good fire, and, when boiling, add the white of one egg to each quart of stock, proceeding as follows: beat the whites of the eggs up well in a little water; then add a little hot stock; beat to a froth, and pour gradually into the pot; then beat the whole hard and long; allow it to boil up once, and immediately remove and strain through a thin flannel cloth.
Asparagus Green Soup.— Three pounds of veal, cut into small pieces; one half pound of salt pork; three bunches of asparagus; one gallon of water.
Cut the entire stalk of the asparagus into pieces an inch long; and when the meat has boiled one hour, add half of the asparagus to the liquor in the pot; boil half an hour longer and strain, pressing the asparagus pulp very hard to extract the green coloring; add the other half of the asparagus (the heads only, which should be kept in cold water until you are ready for them), and boil twenty minutes more; then serve with small bread dice fried in butter.
Corn Soup.— One large chicken cut into small pieces; twelve ears of green corn, young and tender; one gallon of water; salt to taste.
Boil the chicken to rags; then cut the corn from the cob, and put into the pot, and stew an hour longer, still gently; remove the chicken, season with salt and pepper; thicken with corn flour, and serve at once.
Purée of Carrots with Cream.— To the liquor in which a knuckle of veal has been boiled add twelve large carrots; boil till the carrots will mash through a sieve; put them through, and then let them boil in the broth until it is quite smooth; add half a pint of cream and a little salt.
White Soup of Jerusalem Artichokes.— The stock of veal, to which add three pounds of boiled artichokes, to be pulped through a sieve; season with salt, a soupçon of cayenne pepper, and before it is poured into the tureen stir in some good, thick cream. It must on no account be allowed to boil after the cream is poured in, but care should be taken that it is not chilled by it.
Almond Soup.— Blanch one and a half pounds of sweet almonds, and one dozen bitter almonds. Throw them in cold water, drain well, and pound them in a mortar, taking care not to let them oil, by adding from time to time a little water; put a quart and a half of water in a saucepan; when it boils put in half the grated rind of a lemon and a few coriander seeds, and let them steep a few minutes; then stir in your pounded almonds; strain through a fine sieve, put in a pinch of salt, and sweeten to taste. Warm this in a bain-marie; sprinkle some fried croutons (they should be a light gold color), with powdered sugar, and, just before serving, throw them in your lait d'amandes.
This is a Spanish soup de rigueur for Christmas. They add powdered cinnamon.
Barsch de Gallicie, Russian Beet Soup.— The day before making the barsch prepare the beet juice in the following manner: peel and cut in slices three large red beets; put them into an earthen jar, and cover them with tepid water, to which you have added a little vinegar; add also about six ounces of bread crumbs, and two glasses of milk. Cover the jar closely, and keep it in a warm place for twenty-four hours; then strain and filter. The juice will be of a beautiful clear red color.
To make the barsch: four quarts of sour beet juice prepared as directed above; four pounds of beef haunch; one pig's ear, salted, scalded, and blanched; two elmlots. Take one bunch of celery, chopped fine; one beet, chopped fine; one shalot; some mushrooms; have the shalot, celery, beet, and mushrooms all fried to a light brown in butter.
Put the beef into an earthen pot, and cover with the four quarts of sour beet juice. Put on the fire and skim carefully all the scum which rises to the top; as soon as it boils set the pot back, where the soup will not boil, but simmer; add the pig's ear, the two whole shalots. and cook slowly until the vegetables are tender; then strain and pour three quarts of the bouillon thus made over the fried vegetables; let it come to a boil, and add four smoked sausages; twenty minutes afterward add several spoonfuls of raw beet juice filtered (this juice should be of the brightest red color); add also the pig's ear, cut into dice, and a piece of the beef cut into dice; cut the sausages into thick slices, and arrange them in the soup tureen; add a pinch of powdered parsley to the soup, pour it into the soup tureen, and serve with little crusts of bread cut into squares, hollowed, and fried in butter; the hollow in the centre of each square should be filled with cooked beef marrow. This is the king of soups.
Bean Soup (dried).— Kidney, mock-turtle, or rice, or field bean. The mock-turtle is best. One gallon of cold water; one quart of beans, soaked over-night in lukewarm water; two pounds of salt pork, cut into small pieces; one teaspoonful of brown sugar; one red-pepper pod.
Put the water, pork, and beans into the soup pot, and boil three hours, closely covered; then shred into the pot a head of celery, and the red-pepper pod. Simmer now an hour longer, stir in the sugar, strain, and serve with slices of lemon.
Or, you may substitute equal parts of beef and lean ham for the pork, and at the last moment drop small forcemeat balls and slices of hard-boiled eggs into the soup tureen. This more luxurious treatment, however, only befits the mock-turtle bean.
Poor Marts Bean, or Lentil Soup.— One half pound of brown lentils, or dried beans; one carrot; four cloves; three onions; a small bunch of sweet herbs; one and a half ounces of dripping; pepper and salt to taste.
Wash the lentils well in several waters; let them then soak in two quarts of water for twenty-four hours. When ready to make the soup, cut up the onion and carrot in thin slices, and fry to a light brown in the dripping. Put them into a pot with what remains of the dripping, and add the lentils and the water in which they were steeped, also the herbs and cloves; boil all for three hours, adding more water to make up the waste from boiling; add pepper and salt to taste; strain through a coarse sieve, and serve in a soup tureen with small dice of fried bread.
Calves' Head Soup.— Parboil in salt and water half a calf's head, nicely cleaned and prepared; cut it in little dice and set it apart. Put some butter in a saucepan, stir in enough browned flour to make a roux; add an onion stuck with cloves, a bay leaf, thyme, parsley, sweet-basil, and sweet-marjoram, some stalks of celery; one pound of lean ham; one and a half pounds of lean beef; a pinch of cayenne pepper; add enough bouillon to make your soup rich and thick; let it cook two hours; strain it through a colander; return it to the saucepan; add your calf's head cut in dice; some yolks of hardboiled eggs cut in quarters; and, just before serving, add a glass of good Madeira and a dessertspoonful of lemon juice.
Cherry Soup.— Take some ripe cherries and stem them, crush them in a mortar, cracking the kernels, and pour them in a porcelain-lined saucepan, with as much wine and water as you have cherries; add some grated lemon rind; let it boil till the fruit is cooked to a pulp; strain it through a hair sieve; sweeten to taste; add some cinnamon; warm it, and serve it poured over fried croutons of bread.
Beer Soup.— Scorch half a pound of bread crumbs in some fresh butter; add a quart of strong beer, as much red wine, the rind of a lemon, cinnamon, cloves, and sugar; let it boil up once, and pour your soup over croutons of fried bread in your tureen.
Bouillon, Cold (for summer).— Make a strong beef bouillon according to the receipt given for clear soup à la Virginie; when sufficiently strong (and for this purpose it should be very strong), skim, strain, salt, and set it away to cool. When quite cold, strain again, and when perfectly clear, heat again, and add enough caramel coloring to give it the right color; then remove from the fire, strain, and set away to cool; serve ice cold, with Piedmontese (Italian) bread, browned.
Bouillon Blanc (White Soup).— Put into the soup pot two knuckles of veal, several veal bones, and a chicken; pour over them four quarts of water, and salt slightly;" when the soup comes to a boil skim carefully, and draw to the side of the stove where it will simmer but not boil; keep the pot three fourths covered; -let it cook very slowly, arranging the position of the pot so that, if possible, it will only boil on one side; half an hour later add a large carrot, a small piece of white turnip, a piece of celery, two shallots, and a tiny bunch of parsley; cook slowly until all the meat has fallen from the bones, and is completely boiled to rags; then strain the bouillon, first through a fine sieve, and then through a cloth, and set it away to cool. This stock may be used for all white soups.
Bouillon Succulent.— Put into the soup pot four and a half pounds of lean beef cut into small squares; pour over eight quarts of cold water; put the pot on the fire, and cook slowly as above directed; two hours afterwards add the bone of a piece of roast beef, or of roast leg of mutton; continue to cook slowly until the meat is boiled absolutely to rags, or, better still, to shreds; then add a teaspoonful of burned sugar, and salt to taste; strain and skim. This receipt makes a very good, clear bouillon.
Julienne Soup.— Clean and peel two large carrots and a turnip; add a head of celery, two new onions, a shallot, half a Savoy cabbage, a fine head of lettuce, a handful of sorrel, and some tender green pease; cut the vegetables into fine shreds about two inches long.
Put the onions and shallot into a casserole with some butter; cook for a few minutes over a moderate fire; then add the carrots, turnip, and celery; cook for a few moments; add a little salt and a pinch of sugar, and pour over them the third of a quart of strained and clear bouillon; cook the vegetables in this until the bouillon begins to jelly; then add two quarts of strong, fresh bouillon, boiling hot; draw the soup pot to the side of the fire, and twenty-five minutes later add the lettuce, the blanched cabbage, and last of all the raw green pease; cook the vegetables for three quarters of an hour; then skim the soup; add the chopped sorrel (well blanched) and a glass of purée of fresh green pease; mix all well together, and pour into the soup tureen.
Julienne à la Musse.— Cut into fine shreds a carrot, a small turnip, a piece of celery, a large radish, two onions, and a shallot; shred also some mushrooms (as many as the other vegetables).
Fry the onions, shallot, and other vegetables very lightly in butter; lay them on paper until the grease is absorbed, and then put them in a casserole; pour over them the third of a quart of good bouillon, and boil until the bouillon jellies; then pour on three quarts of fresh bouillon, boiling hot; draw the casserole to the side of the fire, and allow it to simmer for an hour and a half; then strain and skim the soup; add a pinch of chopped fennel, and a few spoonfuls of sour cream (strained); pour into the soup tureen, and serve. In Russia a pâtés of tiny plates, croquettes, or rissoles, are handed with this soup.
Julienne à la Polonaise.— Put into a pot four handfuls of dried pease; two handfuls of dried mushrooms; a carrot; part of a head of celery; pour over these vegetables four quarts of water (cold); when the water really boils, draw the casserole to one side of the fire, and cook the vegetables slowly.
Cut into shreds a shallot, an onion, a head of celery, a bunch of parsley, and a piece of raw beet; fry all lightly in butter, and ten minutes after pour over them two quarts of the vegetable bouillon, which should previously have been carefully strained; when this begins to boil, set it where it will only simmer, and three quarters of an hour afterwards add half a winter cabbage shredded and blanched and a few of the cooked mushrooms; in half an hour add some strained sour cream, and a pinch of powdered fennel, as for Russian julienne; pour into the soup tureen, and serve with rissoles, croquettes, or pâtés.
Bouillon Mulâtre.— Take the remains of a roast turkey, removing the stuffing; put it in a saucepan with a little butter, sliced onion, parsley, a slice of lean ham, and pepper; let it cook, and add sufficient water for the soup; simmer two hours, and strain; mash to a smooth paste the yolks of six hard-boiled eggs; stir this in the bouillon; chop up the whites in little dice, add, and serve.
Corn and Tomato Soup.— Boil three pounds of beef in four quarts of water, and add a dozen fine large tomatoes; an hour before serving, strain, and pass the tomatoes through a colander; return soup to the fire; boil half a dozen ears of corn in a little salt and water; when done cut the corn from the cob; pour your corn in the soup; add a teaspoonful of butter and salt and pepper; let it boil up, and serve.
Casa linga.— Make a good rich broth. Chop cabbage, carrots, onions, turnips, in fact any vegetables you have; mince a clove of garlic with a pinch of lavender, and mash some Irish potatoes; put all this in your soup; let it cook slowly; add macaroni, pastini, or vermicelli; stir in a lump of butter; season highly with black and red pepper; salt to taste, and serve. This soup should be cooked five or six hours.
Green-Pea Soup.— Make a rich broth, to which you add a slice of lean ham; boil the green pease in salt and water; pass through a colander; add a spoonful of butter; season to taste with salt and pepper, and pour over fried croutons of bread in the soup tureen.
Onion Soup à la Créole.— Slice several large onions, fry them in a saucepan with butter; sprinkle with a little flour, and season with salt and pepper; let the onions color a little, then stir in a quart of rich sweet milk, and let it boil up two or three times; strain through a colander, and pour over fried croutons in a soup tureen .
This soup is admirable when one is fatigued.
Cheese Soup.— Make a good bouillon of onion or cabbage soup; grate some cheese in the bottom of your soup tureen; put in a layer of thin slices of bread, then a layer of cheese, then a layer of cabbage, and again some cheese; before pouring the bouillon in the tureen, pour in two glasses of cream; do not salt the bouillon on account of the cheese. Parmesan is the best cheese; you can keep it a long time in salt, or wrapped in a greased cloth.
Cherry Soup (German receipt).— Stone and stem three fourths of a quart of cherries (sour), and put two thirds of the quantity in an earthen pot, with a quart of warm water, and a little zest of lemon, also a stick of cinnamon; cook over a quick fire for ten minutes; then add two teaspoonfuls of corn flour (of the best quality) mixed with cold water; ten minutes after put the cherries and liquid into a larger casserole; add two or three quarts of good broth, the rest of the cherries, and a little sugar; when the soup boils, set the pot where it will simmer. Meanwhile pound two handfuls of cherry kernels to a fine powder, and put into a casserole with two or three glasses of Bordeaux; add some bouillon; stir steadily, and when quite hot remove from the fire, strain, and add to the soup; serve with the soup a plate of browned biscuits cut into dice.
Purée of Chicken. — Take a large boiled chicken, remove all bones, skin, and fat, and put the chicken into a mortar together with the yolks of four hard-boiled eggs; chop and pound until the chicken has been reduced to the consistency of paste; then add some bread crumbs soaked in cream, and twelve blanched sweet almonds; again chop and pound until the whole has been reduced to the consistency of a smooth, thick paste; place this paste in an earthen bowl, which should previously have been well rubbed with garlic, and add little by little, stirring all the time, some good chicken broth; take care to have the purée neither too thin nor too thick; it should be as thick as custard; when it is of the proper consistency strain it through a tin strainer; pour it into an earthen stewpan; salt to taste, and cook à bain-marie.
Cucumber Soup, Cold.— Put into a stewpan three pounds of fish, half a pound of absolutely lean ham, two large cucumbers peeled and sliced, a small bag of celery seed, a minced shallot, and two quarts of water.
The fish, of course, should be skinned and cleaned, and pulled to pieces (with silver or wooden forks), the ham chopped fine; boil until the fish and ham are in rags, then strain and set aside to cool; when quite cold skim and strain again, and, if the soup is entirely clear and freed from fat, pour into the soup tureen, which should previously have been well rubbed with garlic; have ready some sliced cucumber prepared as for the garspacho; i. e., peeled, sliced very thinly, soaked in ice-water for two hours, and dressed with vinegar, pepper, and salt; add these to the soup, and also some dice of dried bread dipped in lemon juice. If properly made, this is a delicious soup. It is to be eaten frost cold.
Chicken Soup, Cold.— Two young fowls; one head of celery; half a cup of rice; one gallon of water; quarter pound of cooked ham.
Cut the fowls to pieces; chop the celery fine, and put it with the fowls into the pot with enough water to cover them; stew for an hour, and then add the remainder of the water, boiling hot; when the soup has boiled in all for two hours and a half strain it, and set it aside to cool; when quite cold and clear add some roasted parsley powdered fine, and the ham, which should previously have been dried in the oven and grated fine; salt and pepper to taste, and stir in last of all a pint of rich fresh cream, and some bread dice dipped in lemon juice; eat cold.
Clear Soup à la Virginie.— One knuckle of veal; one chicken, stripped of skin and fat; one head of celery; half an onion; three peppercorns, and two cloves; one sprig of parsley; one saltspoonful of salt; cover with three quarts of clear cold water.
Put all the ingredients into your soup pot, which must be placed on the back of the stove; let it cook slowly and steadily for six hours, and skim often; it must never be allowed to boil; when the meat is white, and fallen to rags, take it out; strain the soup, and clarify if necessary; serve entirely clear, or with shreds of boiled carrot.
Consommé.— Put a chicken and a knuckle of veal in a soup pot; cover with cold bouillon; put it over a slow fire; let the bouillon heat slowly, and you obtain a clear, substantial consomme; skim and add vegetables, as for a pot aufeu.
Tomato Soup. — Peel your tomatoes; boil them in a saucepan with an onion, a soup-bunch, celery, salt and pepper; strain them; add a little pinch of flour, and a lump of butter, and serve poured over fried croutons in your soup tureen.
Irish Potato Soup.— Peel and boil your potatoes with an onion, a soup-bunch, salt and pepper; press your potatoes through a colander; thin your purée with rich milk, and add a lump of butter; let it heat well, and
Consommé à la Régale.— Prepare a strong, clear consomme after the receipt for bouillon succulent; prepare also a hard custard, omitting the sugar, and adding a soupcon of gelatine to make it quite firm; when this is cold and firm, cut it into squares about half an inch thick and large; when the soup is in the soup tureen drop in the squares.
Consommé with Poached Eggs.— Prepare a consomme as above, and, when ready to serve, drop in some wellpoached eggs.
Consommé aux Jacobins.— Put into the soup pot a variety of minced vegetables; add some pieces of raw veal, poultry, or game (the greater the variety the better the soup), also two or three roast pheasants; pour over them a quart of bouillon, and boil down over a clear fire; when the bouillon has boiled away add five quarts of bouillon, and a glass of wine; skim carefully, and add half a head of celery and some sweet herbs; cook slowly on the back of the stove for an hour; then let it cool, and when almost tepid strain, and clarify it carefully with some raw hare, a little lean raw veal, two whole eggs, and a little Madeira. Meanwhile have ready some forcemeat balls made in the following manner: chop fine about six ounces of lean ham (cooked), and mix with it two spoonfuls of béchamel; two of tomato sauce, and a pinch of cayenne; pass all through a sieve, and then add two teaspoonfuls of Madeira; six ditto of good consommé; the yolks of six eggs, and two whole eggs; fill with this some small, round, buttered moulds, and cook them à bainmarie; when cooked divide each ball neatly into four quarters; fill the soup tureen with the consommé and drop in the Jacobins; add, also, a cupful of freshly cooked green pease.
Plain Consommé.— Proceed as for good stock, substituting for the ham a good-sized chicken, and omitting the onions; skim, strain, and color with caramel coloring.
Consommé à l'Imperatrice.— Two quarts of water; three pounds of lean beef; half a pound of roasted chicken; two carrots; two leeks; two onions; two cloves; soupbunch; salt to taste; cook eight hours, skim, and serve.
Careme recommends always that a chicken should be roasted till half done on the spit, before boiling for soup. It gives a better taste and color.
Soup Made in an Hour.— Cut one and a half pounds of beef in small pieces; put it in a saucepan with carrots, sliced onions, a little lard, and half a glass of water; let it simmer and steam fifteen minutes, until it begins to stick to the bottom of the saucepan; then pour in a pint of boiling water; sprinkle a little salt; let it boil three quarters of an hour; strain through a colander, and serve.
Corn Soup. — One can of corn; half a quart of rich milk; half a quart of water; three eggs, well beaten; a little rolled cracker; butter, pepper, and salt to taste. - Put the milk and water into a porcelain-lined stewpan; when warm add the corn; boil ten minutes; then stir in the beaten eggs; add butter, pepper, and salt to taste, and thicken with a little rolled cracker.
Dried-Pea Soup.— One gallon of water; one quart of split pease, soaked over-night; one pound of salt pork, cut into dice; half a pound of lean beef; one head of celery.
Boil all together slowly until the liquid does not exceed two quarts; pour into a colander, and press through it with a silver spoon; return to the pot, and add a tablespoonful of sugar; salt and pepper to taste; add a little powdered parsley; serve with dice of fried bread.
Parsley Cream Soup, Cold.— Take a quart of the very best fresh milk, and put it on the fire to warm, not boil, with a slice of onion, a small bit of cayenne pod, a bunch of parsley, a piece of lemon peel, and salt to taste; when scalding hot, add a heaping tablespoonful of rice flour wet with cold milk; stir until smoothly dissolved; then allow it to boil up once; take it from the fire, and strain into the soup tureen, and set it aside to cool; when perfectly cold add a large handful of roast parsley, crumbled fine; sift it into the soup, a little at a time, stirring steadily one way until the soup is delicately colored; serve frost cold.
Celery Cream Soup, Cold.— Take a quart of the best fresh milk, and put it on a fire to boil, with a head of good celery chopped fine, two or three peppercorns, and salt to taste; when heated almost to boiling, add the beaten yolks of five eggs, and a tablespoonful of rice flour wet with cold water; stir carefully, and, as soon as the soup has assumed the consistency of cream, take it from the fire; strain it into the soup tureen, and set it away to cool; eat frost cold. Both the above soups should be cooked à bain-marie.
Sorrel Soup, Cold.—Take a quantity of fresh sorrel, some chervil, beet tops, and several heads of crisp lettuce, some button onions chopped fine, and a bunch of parsley; put all into a stewpan with enough water to keep them from burning, and, when nearly cooked, add some good bouillon, which has been skimmed and strained until it is thoroughly freed from fat; stir this well into the vegetable soup; then remove the stewpan from the fire, and strain the soup into a bowl; when quite cold it should again be strained, salted and peppered to taste; some very thin slices of lemon should be put into the tureen to be served with the soup.
Cordiale alla Fiarentina, Cold. — Prepare a bouillon exactly as for a hot "Cordiale," and when it is cold, strained, and perfectly clear, add (in the proportion of an egg for each guest) some eggs well beaten, and, lastly, some lemon juice, and salt to taste; serve at once.
Cockie-leekie Soup.— Put into an earthen pot a knuckle of veal, the same of ham, and 'a large chicken cut up with its liver and lights; add five quarts of water, and the moment the soup begins to boil set it where it can only simmer; add an onion, a head of celery, a carrot, a turnip, and two cloves; when the meat is cooked pour the bouillon into another casserole, skim, and strain it, and add eight small shallots peeled and cut in half; cook slowly. Meanwhile chop into dice the chicken and ham; keep hot in a little bouillon, and when the soup is ready to serve, put the meat into the soup tureen ; pour over it the bouillon and shallots, and serve hot.
Scotch Broth. — Cut a shoulder of mutton into two parts, wash carefully in tepid water, and put into an earthen pot with a pinch of salt, and five quarts of water; when it boils, skim, and set on the stove where it can only simmer; add five large carrots, a turnip, a head of celery, and a bunch of parsley and thyme, two cloves, and a handful of pearl barley; cook slowly for two hours and a half; then take out the meat, bone it, and cut it into dice; add to the bouillon two small shallots, chopped fine, and fried lightly in butter; take out the other vegetables, chop fine and return to the soup, together with the meat; serve all together in the soup tureen.
Hodge Podge.— Put into an earthen pot two and a quarter pounds of beef, half a shoulder of mutton, and a pinch of coarse salt; when it begins to boil, skim, and set on the back of the stove where it can only simmer; an hour and a half later add all the young vegetables which are in season, cabbages, lettuce, celery, onions, carrots, beets, tomatoes, turnips, pease, and asparagus; cut all into dice, and of the asparagus use only the points. These vegetables, of course, must be added in order, those which take longest to cook being the first put in; at the last moment take out the meat, thicken the bouillon with a tablespoonf ul of arrowroot, and serve with the vegetables.
Deer's-Head Soup à la Malmesbury.— Take a young deer's head, skin it, bone it, and put it into a pot with enough cold water to cover it, and cook for a quarter of an hour; then take it out, dry and scrape the meat, and cut into four parts; place these in a casserole, add a ham bone (raw), some raw veal, some vegetables, a bunch of sweet herbs, and four quarts of good bouillon, and a bottle of white wine; skim carefully until the soup boils, then set it on one side of the stove where it will cook very slowly; when the meat is quite tender take it out, cut it into square dice, and keep it hot, with a little Madeira wine; strain the broth. Meanwhile, while the soup is cooking, cook also in butter a chopped onion, a chopped carrot, a piece.of celery, and a little ham chopped fine; dust all with three teaspoonfuls of arrow-root, and add, little by little, two quarts of the soup; the moment it comes to the boil set it on one side of the stove, and add a bunch of marigold, thyme, and laurel; twenty-five minutes afterwards skim and strain the soup, add the meat and Madeira wine and six button mushrooms chopped fine; boil again for twelve minutes, skimming carefully, and at the last minute add cayenne pepper and salt to taste.
Soupe à la Dolgorouki.— Prepare two or three quarts of strong chicken broth, strain, and keep it where it will not boil; chop fine one pound of boiled ham, and mix with some onions boiled and chopped fine, and bind all with bechamel sauce; some minutes afterwards add the yolks of four or five eggs, and put all into a casserole; when ready to serve strain the broth, and mix in the chickening, add cayenne pepper and salt to taste, and the breasts of four boiled chickens chopped fine.
Consommé, aux Ravioles de Gibier.— Prepare two or three quarts of consommé of game; skin and bone a raw partridge; chop it fine and work to a smooth paste with half the quantity of calves' brains, cooked, and an equal quantity of beef marrow and parmesan; when smoothly mixed bind with the yolks of two eggs, and prepare; with this paste make five or six dozen tiny ravioles ; five minutes before serving drop the ravioles into boiling water (salted), to which you have added two or three spoonfuls of bouillon; cook three minutes, drain the ravioles, range them in the soup tureen, pour over the consommé of game, and serve.
Fish Soup.— Choose a large, fine fish, and when thoroughly cleaned put it on the fire with a sufficient quantity of water, measuring the water as follows: for each pound of fish one quart of water; let it boil slowly until the fish is boiled to rags and is tasteless; then take out fish and bones and throw into the broth some butter in which onions and sweet herbs have previously been cooked; add a teaspoonful of Worcestershire sauce, salt and pepper to taste, and serve with small squares of fried bread and thin slices of lemon.
Fish Stock.— Put into a saucepan some good butter, sliced onions, a little dried okra, and some sliced tomatoes; add as many different kinds of small fish as you can get— oysters, clams, smelts, prawns, crabs, shrimps, and all kinds of pan fish; cook all together, until the onions are well browned, then add a bunch of sweet herbs, seasoning to taste, and some fish bouillon (as above); after this has cooked for another half hour, pound with a wooden pestle, strain, and cook again until it jellies.
Lobster Soup, Bisque.— Pick out all the meat from a boiled lobster, pound it in a mortar with an equal quantity of butter till a fine orange-colored pulp is obtained; to this add pepper, salt, and a soupçon of grated nutmeg; take as much rolled bread crumb as there is lobster pulp, soak them in stock, melt a piece of butter in a saucepan, amalgamate with it a heaped tablespoonful of sifted flour, mix the lobster pulp with the bread crumbs, and put both in the saucepan on the fire, stirring the contents until they thicken and boil; draw it then on one side, and carefully skim off superfluous fat; then strain the soup through a hair sieve, make it boiling hot, and serve with small dice of bread fried in butter.
Bisque of Shrimps, Prawns, or Crabs, is made in precisely the same way, but is improved by the addition of a liqueur-glass of sherry or Moiss àlka just before serving.
Bisque à la Créole (Madame Eugène).— Take a peck of fat crawfish, wash them through several waters to clean them, and boil them in salt and water which you use later for your bouillon; take off the heads; peel your crawfish; reserve twenty-four heads to stuff for your bisque; take all the rest of the heads and all the peeling, carefully removing the sand-bug, and pound them in a mortar; pour them in the bouillon, in which they were boiled, with a soup-bunch, a head of celery, salt, and pepper; let it simmer slowly two hours; in the meantime pound the tails of the crawfish you have peeled in a mortar, mix them with butter, chopped onions, chopped ham, salt, and pepper; bind it with the beaten yolk of an egg and fry it; stuff the heads with this; strain the bouillon, make a soup, in which you fry a chopped onion, till it colors; strain this in your bouillon, and pour it boiling hot into your tureen over the stuffed heads and fried croutons of bread; a moment before serving stir in a tablespoonful of sweet red-pepper powder that is used for coloring.
Bouillabaisse, New Orleans.— Take several kinds of fish; skin, bone, and cut in pieces the size of an egg; mince an onion, a tiny piece of garlic, one large tomato, a few sprigs of parsley; put the whole in a saucepan with half a tumbler of the finest olive-oil, a pinch of pepper, and one of mixed spice; when the onions are slightly colored, add the fish, salt to taste, and add an intinitesimally small piece of powdered saffron, a glass of white wine, and sufficient boilt ing water to come up to, but not cover the fish; or, add water in which claims have previously been boiled; this gives the bouillabaisse an exquisite flavor; let the bouillabaisse now boil fast for twenty minutes, or until the liquor is reduced by one fourth; then serve the fish in a very hot dish, and the liquor in another, over small thick squares of light white bread toasted on both sides.
Bouillabaisse à la Marseillais.— Take six pounds of different kinds of fish; clean, remove the skin and bones, and cut the fish in slices, two inches long; put four ounces of olive-oil in a saucepan, with two sliced onions, four tomatoes, a slice of lean ham chopped up; fry them, and add two glasses of bouillon, and season with salt and pepper; let it cook an hour, and strain through a colander; put this sauce in another saucepan, and lay in it your slices of fish nicely prepared; let it cook gently, and add a glass of good white wine; dress your fish on a dish and pour this sauce, in which it has cooked, over it; in another saucepan you must put the heads, the bones, and the skins of the fish, a slice of ham, two sliced onions, tomatoes, four cloves, two bay leaves, a bunch of parsley, salt and pepper, and two quarts of water; boil this an hour and a half, skim, and, just before straining, put in a pinch of saffron; strain and add half a bottle of the best white wine; have slices of bread nicely toasted, and serve with each spoonful of soup a slice of fish and a slice of toasted bread. The fish, on a separate dish, should be served at the same time with the soup.
Couribouillon à la Creole.— Slice and fry some onions in a saucepan, with sliced tomatoes, salt, and pepper; clean and scale your fish; cut it in slices; put it in the saucepan with the onions and tomatoes and some water, add a little chopped parsley; cook till the fish is done; then add a glass of claret, or white wine; let it boil up; remove the fish, which you dress in a dish, on slices of toasted bread; strain the sauce, and serve poured over the fish.
Couribouillon for Sea Fish.— Boil in equal parts of milk and water; season well with salt and pepper; the fish becomes white and firm. Serve with Harvey or Worcestershire sauce.
Clam Soup.— Fifty clams; one quart of milk; one pint of water; two tablespoonfuls of butter. Put the clams into a large pan or tray, and pour cold water over them; as fast as they unclose, take them out, saving all the liquor; put all the liquor of the fifty clams on the fire with a dozen whole peppers, a few bits of cayenne pods, half a dozen blades of mace, and salt to taste; let it boil for ten minutes, keeping it closely covered; then put in the clams, and let it boil for another half-hour, still covered; at this point add the milk, which should previously have been heated to scalding in another vessel; boil up again, taking care that the soup does not burn, and put in the butter; then serve without delay. If you desire a thicker soup, stir into the quart of hot milk a heaping teaspoonful of rice flour, wet up with cold milk.
Catfish Soup.— Six catfish, each weighing one half pound; half pound of salt pork, one pint of milk; two eggs; one head of celery; one onion. Skin and clean the catfish and cut off the heads; then bone and cut up the fish, and chop the pork into small pieces; put into the pot with two quarts of water, chopped sweet herbs, the onion, and the celery; boil to rags, then strain, and return to the saucepan; add the milk, then the eggs, beaten to a froth, and a lump of butter the size of a walnut; boil up once, and serve with dice of toasted bread on top.
Eel Soup is made as above, but must cook longer.
Green Turtle Soup.— Turtle; a glass of good Madeira; two onions; a bunch of sweet herbs; juice of one lemon; five quarts of water. Chop up all the turtle meat with the entrails and bones; the fat must be set aside; put the meat, entrails, bones, etc., into a pot; add the herbs, onions, pepper, and salt, and four quarts of water; stew steadily for five hours, never ceasing the boiling during all the time; then strain, thicken with browned flour, and put in the green fat, cut in pieces an inch long. The green fat should previously have been simmered for one hour in two quarts of water. Thicken with browned flour, return to the soup pot, and simmer gently an hour longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking it up; if not, put in the forcemeat balls, then the juice of the lemon, and the wine; beat up once, and pour out. Some cooks add the forcemeat before straining, boiling all together five hours; then strain, thicken, and put in the green fat, cut into strips an inch long. This is the custom followed at the lord-mayor's dinner in London.
For the mock eggs, take the yolks of three hard-boiled eggs, and one raw egg well beaten; rub the boiled eggs into a paste with a teaspoonful of butter, bind with a raw egg, roll into pellets shaped like turtles' eggs, and poach in beef broth (boiling) for two minutes before dropping into the soup.
Forcemeat Balls for the above.— Six tablespoonfuls of turtle meat, chopped very fine; two hard-boiled eggs, yolks only; one tablespoonful of butter; a little oyster liquor; season with cayenne, mace, and half a teaspoonful of white sugar; a pinch of salt. Rub the meat and hard-boiled egg to a smooth paste with the butter and oyster liquor; season, bind with beaten egg, form into balls, roll in beaten egg, then in powdered cracker, fry in butter, and throw into the soup at the last moment.
Turtle Soup from Dried Turtle.— Soak in cold water for twenty-four hours, then place in a stewpan and cover with fresh water; boil quietly for eight hours, then cut into pieces an inch square, and add this turtle meat and liquid to a strong consommé, of clear stock, made thus: For one pound of dried turtle: five pounds of gravy beef, two pounds of leg veal, one calf's foot, and a half pound of lean ham. Cover with water and bring to a boil, removing the scum; add three carrots, two onions, one head of celery, and a packet of turtle herbs and spices; let all simmer gently for eight hours; strain through a fine cloth into-a saucepan, and add the turtle meat and liquor; let all boil together until the turtle meat is quite tender; add a half-pint of good sherry, and the soup is ready for use. This will make four quarts of good soup.
Terrapin Soup.— Clean and cut up a large terrapin with the entrails and bones; remove the gall carefully; put your terrapin in a soup pot with four quarts of water, a soup bunch, a head of celery, onions, thyme, parsley, salt, and pepper; let it simmer four hours; do not let it cease one moment to cook; strain your soup, thicken it with browned flour, return it to the soup pot; tie up in a muslin bag half a tablespoonful of cloves, allspice, and a cracked nutmeg; let it simmer an hour in the soup, then remove. If the turtle has eggs, boil them and throw in the yolks; if there are no eggs, use forcemeat balls; add a glass of Madeira and thin slices of lemon before serving. The forcemeat balls are made by rubbing two hard-boiled yolks to a paste, with butter, and half a dozen spoonfuls of the turtle meat, chopped very fine, and seasoned with salt and pepper; bind with beaten eggs; make into balls; dip, first, into beaten egg, then into powdered cracker, and fry in butter.
Oyster Soup.— Two quarts of oysters with their liquor; one quart of milk; two tablespoonfuls of butter; one teaspoonful of water.
Put the strained oyster liquor and the water into a saucepan, which is set in a larger one nearly full of boiling water; heat slowly, and, when the liquor begins to boil, season with pepper and salt, and stir in the milk; then stir constantly until the soup nears the boiling-point again; then throw in the oysters, and let them stew until they plump and ruffle at the edge; then put in the butter and stir well until it is melted; serve immediately.
Ouka (Russian national soup).— Of all the admirable soups prepared in Russia, the ouka is the best. It is prepared with small sterlets, cooked the instant they are killed. As the sterlet, however, exists only in Russia, it is only possible to reproduce an imitation of the ouka in other countries. The best imitation is that made with fresh brook trout; but they must be brought into the kitchen alive, and cooked the moment they are killed. Prepare first two full quarts of fish stock (using for the ouka freshwater fish. Meanwhile, cut into fine shreds, as for Julienne, some celery and parsley; blanch, drain, and fry lightly in butter; then cook them in a little bouillon. Prepare, also, two dozen tiny forcemeat balls of whitings and lobster-butter mixed; clarify the bouillon, add a glass of good white wine, and two teaspoonf uls of Madeira. When the work of preparation has advanced to this point, kill three fat, lively, middling-sized brook trout. They must be of a good red color. Bone, remove the heads and tails, cut into small pieces, clean, skin, and sponge them. When the fish consommé is clarified and strained, put a small portion of it into a casserole, add two glasses of sweet champagne; when it comes to a boil drop in the pieces of trout; when they begin to boil take the casserole from the fire and cover it; then strain and skim the liquor in which they have been cooked, trim the pieces of trout neatly, and arrange them in a very hot dish, pouring over them the sauce in which they were cooked; drop into the boiling bouillon the vegetables, add the little forcemeat balls (which should previously have been cooked à bain-marie), and pour at once into the soup tureen; send the tront separately. It should be put into the soup by the guests themselves. In Russia the servant who hands the soup is followed instantly by another handing the trout. Soup so made and served is ouka, and is surpassed by no other soup man has invented.
Garspacho (Spanish Soup Salad).— Two and a half quarts fresh tomatoes peeled and sliced thinly; one large cucumber peeled and sliced thinly; a half clove of garlic; one gallon of water.
Stew slowly for an hour; then add salt and pepper, and a teaspoonful of white sugar; stir until the sugar is thoroughly dissolved; then take the stewpan from the fire, strain the soup into a tureen, and set it aside to cool. Meanwhile, have ready some fresh cucumbers, peel, and slice them as thinly as possible, and lay them in icewater for an hour and a half. When the soup is quite cold–frost cold–dress the cucumbers with pepper, salt, and vinegar, and add them to the soup, stirring carefully with a wooden spoon. Lastly, have ready some very light white bread, cut into dice and dried (not toasted) in the oven. When the garspacho is ready to be served, pour a very little tarragon vinegar over the bread, and toss the bread quickly into the garspacho. (Excellent.)
German Flour Soup.— Brown some flour; thin it while warm with sufficient milk for your soup; add powdered cinnamon and powdered sugar; cook it and always keep stirring; at the moment of serving thicken it with some beaten yolks of eggs, and pour it in your tureen over slices of toasted bread, fried croutons, or sailors' biscuits broken up.
Sago Soup with Wine.— Wash your sago well; cook it an hour in water, with the rind of a lemon and some cinnamon. When the water is reduced to half its quantity, pour in as much red wine; put in some slices of lemon and sugar; let it boil. Before serving, sprinkle your soup with sugar and cinnamon powdered.
Gumbo Filé with Chicken.—Cut up and fry a large fine chicken in a saucepan with a slice of lean ham, two sliced onions, two sliced tomatoes, a little parsley, and some celery, salt, and pepper; fry all well together, and add two quarts and a half of water; simmer two hours and strain; put your chicken back in the soup, and just as you remove it from the fire, stir "in a coffeespoonful of filé powder; serve with boiled rice and little green bird's-eye peppers.
Shrimp Ochra Gumbo.— Slice your ochra and fry it in butter or lard, with onions, salt, and pepper; boil your shrimps, remove the heads, and peel the tails, and fry them in a saucepan with chopped ham, onions, and cayenne pepper; pour your fried ochra and shrimps into a soup pot; slice in a quart of fine ripe tomatoes (or in winter take a can of tomatoes); cook slowly two hours, and serve with boiled rice. Always serve fresh green peppers with gumbo.
Crab Ochra Gumbo is made in the same manner, substituting crabs for shrimps.
Gumbo Filé with Oysters.— Boil a large, fine, fat chicken in two quarts of water, add a slice of ham, and season to taste. Take the liquor of fifty oysters and pour it in the bouillon. When the chicken is cooked, take it out of the soup; strain your soup through a colander, and just before serving throw in the oysters, and let them cook five minutes, till they are plump; remove your soup pot from the fire, and stir in an after-dinner-coffeespoonful of the filé powder and serve immediately; serve with boiled rice. This is the Southern Soup de Rigueur for suppers.
Giblet Soup.— Feet, neck, pinions, and giblets of three chickens, or of two ducks and two geese; one and a half pounds of veal; half a pound of ham; three quarts of water.
Crack the bones into small pieces, chop the giblets, and cut the meat into strips; put all together over the fire, with a bunch of sweet herbs and a pinch of allspice; stew slowly for two hours; pick out the giblets with a skimmer and set them aside, where they will keep warm; take up a cupful of the hot soup and stir into it a large tablespoonful of browned flour which has been rubbed to a paste in cold water, then two tablespoonfuls of butter; return to the pot and boil fifteen minutes; season at the last with a teaspoonf ul of burned sugar, a glass of brown sherry, and a tablespoonf ul of tomato catsup; finally, add the giblets and serve.
Good Housekeepers' Soup.— Take the bones and scraps of any cold meat, game, or poultry; put them in a soup pot with vegetables, salt, pepper, and bouillon; three hours before serving (take out half the bouillon, which you set up for the next day) add a cabbage, which makes a cabbage soup. The next day cut up, as for a Julienne, two heads of celery, an onion, two leaves of cabbage, two or three leeks (this is enough for six persons); fry with either butter or lard in a saucepan. When the vegetables are half cooked, pour in the bouillon set aside the preceding day; add two or three fresh potatoes, peeled and quartered; serve hot. This simple and good soup is preferable, sometimes, to Julienne for those who do not like earrots.
Hare, Rabbit, or Gray-Squirrel Soup.— Three pounds of hare, rabbit, or squirrel; one pound of lean ham; two onions, chopped fine; one head of celery, chopped fine; one small bunch of thyme; one small bunch of parsley; ten peppercorns; two blades of mace; one small red-pepper pod; one teaspoonf ul of burned sugar; one claret-glass of red wine.
Cut up the meat and put it with the chopped vegetables into the pot, with just enough water to cover them; cover closely and stew for an hour; then add two quarts of boiling water, the herbs, pepper pod, and peppercorns; boil two hours longer, salt, stir in a tablespoonful of butter, and thicken with a tablespoonful of browned flour, made into a smooth paste with cold water; add, also, the burned sugar and wine, stir carefully; take out the herbs and vegetables with a perforated strainer; allow the soup to boil up once, and serve with the meat in. (Very good.)
Mulligatawny Soup, No. 1.— One knuckle of veal, weighing five pounds, put on with enough water to cover it. When it is about half done take it off, cut the meat in slices, put it in a cool place until next day; then cut the fat off and fry it in a little butter, and put it in the soup with four dessertspoonfuls of curry-powder, a little salt, and four onions sliced and fried in butter; let all simmer together for two hours; if too thin, thicken with browned flour and butter; serve with rice in another dish.
Mulligatawny Soup, No. 2.— Four pounds of lean beef; one and a half pounds of scrag of mutton; two pounds of lean ham: one knuckle of veal; one gallon of water.
Boil all together slowly until the water is reduced to two quarts; add two onions, four turnips, and plenty of carrots; strain it off, let it cool, take off the fat, and warm it up with two or three sticks of celery, and rub it through a sieve; put it back in the saucepan with walnut or mushroom catsup, one tablespoonful of curry-powder, a little cayenne pepper, and the juice of a lemon; serve with rice in another dish.
Purée of Onions.— Take some young button onions, peel them, and cut them fine; then fry them in good butter until they are of a delicate brown color; then take them from the fire and put them in a casserole with some good broth, some pieces of the finest white bread fried in butter, and the yolks of three hard-boiled eggs; let all cook together until well assimilated; then take it from the fire and strain, pressing it smoothly through the strainer with a wooden pestle; replace it on the fire, add some broth, and cook until it is of the consistency of cream; season to taste and serve.
Purée of Mushrooms.— Take some fresh mushrooms, wash, peel, and clean them thoroughly; slice them fine, dry them, and put them in a casserole with a piece of butter and the juice of a large lemon. When the butter is melted add some strong broth or stock, a glass of white wine (sherry or Madeira is best), and some bouillon; cook all together slowly, stirring continually with a wooden or silver spoon until thoroughly assimilated; then season, strain, and serve. It should be like thick cream.
Mutton Broth.— Four pounds of lean mutton or lamb, cut into small pieces; one gallon of water; half a teacupful of rice; half a chicken, if the broth is intended to be very good.
Boil the unsalted meat for two hours slowly in a covered vessel; soak the rice in enough warm water to cover it; and, at the end of this time, add it, water and all, to the boiling soup; cook an hour longer, stirring watchfully, from time to time, lest the rice should settle and adhere to the bottom of the pot; beat an egg into a froth and stir into a cup of cold milk, into which has been rubbed smoothly a tablespoonf ul of rice or wheat flour; mix with this, a little at a time, some of the scalding liquor until the egg is so cooked that there is no danger of its curdling in the soup; pour into the pot; when you have taken out the meat, season with thyme, pepper, and salt; boil up once and serve.
Olla Podrida.— One and a half pounds of mutton; one and a half pounds of veal; a slice of lean raw ham; one and a half pounds of black-eyed pease; any cold game or chicken.
Put your meat, ham, and pease in a soup pot with sufficient water; simmer and skim; let it cook an hour; take out your meat; put into your bouillon whatever vegetables you wish (prepared beforehand); cook slowly; and before serving put in a piece of blood pudding; season with salt and pepper; serve your meats on one dish, your vegetables on another, with the following sauces: For summer vegetables–green pease, snap–beans, potatoes, etc.–serve a tomato sauce; for winter vegetables (cabbage excepted), a parsley sauce.
Oxtail Soup.— One oxtail; two pounds of lean beef; four carrots; three onions; thyme.
Cut the tail into several pieces and fry brown in butter; slice the onions and two carrots and fry also; when done put them into a muslin bag with the thyme, and place in the soup pot with the beef and oxtail; grate the two whole carrots and cook all together, pouring over four quarts of cold water, and adding a pinch of burned sugar, and pepper and salt to taste; cook from four to six hours, in proportion to the size of the tail; strain fifteen minutes before serving it, and thicken with two tablespoonfuls of browned flour; boil ten minutes longer; add half a glass of burned sherry, and serve.
Brown Gravy Soup.— Three pounds of beef; one pound of fillet of beef; one carrot; one turnip; one head of celery; six button onions; three and a half quarts of water.
Slice the onions, and fry to a light brown in butter; take them out and fry the meat in the same way, with the exception of the fillet. Chop the vegetables, and put them with the onions and fried beef into a covered pot; pour on the water and let all stew together for three hours; then add a pinch of sugar, salt and pepper to taste, and boil one hour longer, skimming carefully. In the meantime, free the piece of fillet entirely from strings, skin, and fat; chop it fine, and then pound it to a paste in a mortar, adding the tiniest possible soupçon of burned sugar, and salt to taste, and working it steadily until it is reduced to a cream; mix with this, drop by drop, a teacupful of the soup (strained); then strain the soup, put it back on the fire, and when it is at boiling-point add the fillet, stirring steadily all the time; allow the soup so thickened to boil up once; then put into the soup tureen, and serve.
Vermicelli Soup is made as above, omitting the fillet, and adding a handful of vermicelli, boiled separately and drained dry. The vermicelli so prepared should be put into the soup tureen, and the clear soup poured over it.
Pot au Feu.— Beef makes the most wholesome and best soup. Put your meat in cold water with a little salt; the fire should be so slow that the soup cannot boil before the skim rises and is carefully removed; add carrots, turnips, leeks, celery, parsley roots, a bay leaf, one or two cloves, a clove of garlic, and a fried onion to give color; let it boil slowly until the meat is done. To make good soup the most important thing is to keep it simmering without ceasing one moment. It requires from five to six hours to make a good pot au feu. The proper proportions are three pounds of meat for four quarts of water. When the soup is done, pour it boiling hot through the colander, over slices of bread in the tureen. Never boil bread in soup, as that spoils the flavor. The remains of game or poultry added to the beef is a good addition. A piece of the breast of mutton improves the taste, and can be served the following day broiled.
Cucido, Pot au Feu à la Portugaise.— Put into an earthen pot two pounds of beef, a piece of raw ham, a mutton bone, a chicken, two handfuls of beans parboiled; add five or six quarts of cold water; place the pot on the fire and watch it carefully, skimming the soup constantly; as soon as it begins to boil draw it on one side, placing it where it will simmer, but not boil; two hours later add a small cabbage (blanched), a soupçon of garlic, two large tomatoes peeled and sliced, a carrot peeled and sliced, and two or three cloves; an hour later add two smoked sausages. When the meats are cooked pour off the bouillon into another casserole and keep it hot. Meanwhile, put into another pot an onion, chopped fine and fried in butter to a light brown ; add to this a handful of rice, and fill the pot three quarters full of bouillon; cover, and cook slowly. When the rice is cooked add two tablespoonf nls of tomato sauce, and a teaspoonf ul of white pepper; put into a soup tureen, and pour over the rice the bouillon, which must previously have been carefully strained; arrange the soup meat, beef, ham, chicken, and sausage on a long oval dish; surround with the vegetables, and serve.
Puchero, Pot au Feu à la Espagnole.— Put into an earthen pot two pounds of breast of beef, a chicken cut up and fried to a light brown in butter, a pig's ear, a pound of lean ham, chopped fine, and three handfuls of parboiled beans; pour over all five quarts of water, and cook slowly, as above. When the soup has simmered two hours add a clove of garlic, an onion, a bunch of sorrel, and a pinch of thyme, a large head of lettuce, the same of celery, a large carrot, and half a cabbage (blanched); an hour later add a little okra, and continue to cook slowly. When about to serve, strain the bouillon through a sieve into a heated soup tureen; add some slices of bread browned, cut into dice and fried lightly in butter; add, also, the okra; arrange the meat and vegetables on an oval platter, and serve together with the soup.
Rosol, Pot au Feu à la Polonaise.— Put into an earthen pot a piece of breast of beef, the same of veal, a piece of bacon, the same of raw ham, and some vegetables; pour over all about five quarts of water, and cook slowly; two hours later add two small chickens, cut up, with their liver and lights; as soon as the chickens are cooked take them out of the pot, strain the bouillon, and pour two quarts of it into another casserole; allow this to come to a boil; and when at boiling-point add enough corn flour to thicken it to a cream; twenty-five minutes later skim the soup; pour into the heated soup tureen; add the chickens and ham chopped fine, and a pinch of chopped fennel.
French Pot au Feu (Soyer).— Six pounds of lean beef; four quarts of water; set near the fire and skim; when nearly boiling add a spoonful and a half of salt, half a pound of liver, two carrots, four turnips, eight young or two old leeks, one very large head of celery, two onions (one of them burned) with a clove in each, a piece of parsnip, and some sliced okra; skim again and simmer five hours, adding a little cold water now and then; take off the fat, put slices of bread into the tureen, lay half the vegetables over, and half the broth, and serve the meat (bouilli) separately with the other vegetables.
French Sheep's-Head Soup (Soyer).— One sheep's head and pluck boiled gently in a gallon of water till reduced to half the quantity; a small teacupful of pearl barley, six large onions, one turnip, one carrot, a bunch of sweet herbs, and a few cloves and peppercorns; add a little mushroom catsup, some chopped okra, and thicken with some browned flour rolled in butter. (It is better to make this soup the day before it is wanted.) Cut the meat off the head in slices and then into small squares, which must be put into the soup when it is warmed up for use; finish it up with a forcemeat and little egg balls, a teacupful of white wine, a little sliced lemon, and very little sugar. If properly made this soup is delicious.
Potage à la Crecy.— Wash, scrape, and slice carrots, turnips, celery, and onions; blanch them a quarter of an hour in boiling water; drain them; put them in a saucepan with a good piece of butter, some thin slices of ham, a little sugar; put over a moderate fire; moisten with bouillon; when well cooked take out the vegetables, put them in a mortar, pound them, and press them through a strainer, thinning them with the bouillon in which they were cooked; put this purée on the fire, and let it simmer slowly two hours; then skim it and pour it in the soup tureen, over fried croutons of bread, and serve hot.
Potage à la Condé.— Make a purée of red beans, well cooked with bouillon gras; pass it through a fine sieve and pour it over croutons of bread fried in butter.
Purée de Bœuf à la Russe.— Take a piece of the rump weighing about three pounds; cut off all the fat and skin, chop and pound it in a mortar, adding a very small piece of fresh butter, a tiny pinch of powdered sugar, and salt to taste; add, also, the yolks of three eggs, and mix all together until as smooth as cream; chop an onion, fry it lightly in butter, dust it with a little flour, and cook for an instant or two; then pour over it two quarts of strong beef bouillon colored a rich brown; the moment it begins to boil, set the casserole on the side of the fire, skim, and strain; twenty minutes after add the pounded beef, stirring carefully one way; let it cook (but not boil) for twenty minutes longer, then pour into the soup tureen, and serve. This is a splendid soup.
Potage à la Reine.— Put into the soup pot a chicken, a knuckle of veal, half a pound of breast of veal, salt slightly, and add five quarts of water, a small bunch of shallots and chivalry, half a head of celery, a turnip, a carrot, and some whole cloves; when it boils up add two or three handfuls of pearl barley, and continue to cook slowly, but steadily, until the meat is boiled to rags; then take out the meat and skim and strain the soup until it is thoroughly freed from grease; set the casserole containing the soup in a warm place on the stove, where the soup will keep hot but not boil; take the breasts of the chicken, chop, and pound them to a paste in a mortar; adding the yolks of eight eggs and one whole egg; also a glass of the thickest fresh cream; season with salt, nutmeg, and a pinch of sugar; then pass through a fine hair sieve and pour into a buttered mould; cook à bain-marie (the water rising to half the height of the mould) until of the proper consistency (i.e., like soft bread); when cold cut into small squares and arrange in a heated soup tureen, adding, also, the points of some white asparagus, cooked in water (the asparagus should be hot); pour over these the soup, and serve.
Purée of Sorrel.— Take a large quantity of sorrel, some chervil, several heads of the best lettuce, and some beet tops; wash, clean, pick, and rinse them thoroughly; then dry, and throw them into a porcelain-lined casserole with a large piece of butter, some small button onions, and some parsley; when the sorrel is almost cooked add some good bouillon, strain it, add the yolks of three eggs, and cook, stirring constantly until it assumes the consistency of cream; salt and pepper to taste.
Purée of Chestnuts.— Roast some large, fine chestnuts until you can peel and scrape them easily; then put them into a casserole with a large piece of the best butter, a large ladlef ul of strong broth, and half a tumbler of white wine; cook over a very slow fire until the soup assumes the consistency of cream; then salt, strain, and serve.
Spinach Soup à la Darcy.— Take two or three handfuls of spinach, wash clean, and boil with plenty of water and a little salt; strain off the water (when the spinach is thoroughly cooked) and work the spinach through a hair sieve; make a white sauce with butter, milk, or cream, and flour, pepper, and salt; then put the spinach into the sauce and put on the fire, and let it come to a boil; serve very hot. The more cream you put into it the better it will be. If not sufficiently green it can be colored with essence of spinach. (See receipts for essences, etc.)
Purée of Woodcock or Pigeons.— Roast the woodcock (or pigeons); skin, bone, and pound them in a mortar with a quantity of bread crumb fried in fresh butter, and the yolks of four hard-boiled eggs. When you have reduced all to the consistency of smooth paste add a ladleful of good broth, and strain into an earthen stewpan; add more broth, and a ladleful of beef juice; stir continually until the purée is smooth as velvet and thick as good cream; then salt slightly, and cook à bain-marie; just before taking it from the fire stir in a coffeespoonful of burned sugar, and a liqueur-glass of sherry.
White Soup for Supper.— One quart of new milk; one pint of fresh cream; one piece of lemon peel; one stick of celery; two laurel leaves; one lump of white sugar; one pinch of fine salt; three coriander seeds; one small stick of cinnamon; two ounces of sweet almonds; three bitter almonds—all blanched, pounded fine in a mortar, and then mixed with the cream-yolks of ten eggs beaten light.
Boil the milk and all other ingredients, except the cream, almonds, and eggs, for a few minutes; set aside to cool; then strain and return to the fire in a stewpan; immediately mixing the cream, almonds, and eggs smoothly with it; stir till it thickens, and then pour over slices of French roll, which should be previously placed in the tureen; serve hot.
Mock Turtle Soup, No. 1.— Boil a sheep's head, with the liver and haslets. When thoroughly done, strain, remove the meat from the head, take out the brains, remove all the gristle from the haslets and liver; pound all this in a mortar to a paste; season with grated onions, pepper, and salt; bind with the yolks of eggs; make into balls, and fry; strain the bouillon in which the head has boiled, thicken with a little browned flour (brown your flour and mix to a paste with a little water), and stir it into the bouillon; a tablespoonful of allspice, one teaspoonful of cloves, one nutmeg, powdered and sifted; chop two hardboiled eggs into dice; add them with the forcemeat balls just before serving; pour,at the last moment,a teacupful of Madeira in the soup, and serve with sliced lemon.
Soup Stock, To Clear, No. 2 (" Boston Cook-book ").— "White and shell of one egg for every quart of stock.
"Remove the fat, and mix the flavoring with the stock while it is quite cold; beat it well; then, and not until then, put the stock on the fire; add the white of egg and shell instantly, while the stock is still cold; stir steadily and uninterruptedly until the stock is very hot to keep the egg from settling; then leave it and let it boil ten minutes. By this time a thick scum will have formed; set the stock back on the stove, and add half a cup of cold water; let it stand ten minutes, while you prepare your jar, colander, and fine napkin ready for straining; wring a fine napkin out of hot water, and lay it over the colander (which should be placed on the jar); put the finest wire strainer on the napkin, and then pour it all through; do this slowly, and do not squeeze the napkin at any stage of the process."
The author of the "Boston Cook-book" advises that soup should never be skimmed, and is undoubtedly right in so advising.
Potage à la Reine d'Angleterre (" Boston Cook-book "). — Remove the fat from one quart of the water in which a chicken has been boiled to rags; season highly with celery salt and white pepper, also a little onion, and put on to boil; mash the yolks of three hard-boiled eggs fine, and mix with half a cup of bread or cracker crumbs, which have been soaked until soft in a little milk; chop the white meat of a chicken until fine like meal, and stir it into the egg-and-bread paste; add one pint of hot cream slowly, and then rub all into the hot chicken liquor; boil five minutes; add more salt if needed, and if too thick add more cream; or, if not thick enough, add more fine cracker dust. It should be like a purée.
A FISH TABLE FOR THE NORTHERN STATES.
- Bass, Black— In season in October, November, and December.
- Bass, Striped— Particularly good in October, in season in November and December.
- Blackfish— In season in July, August, September, October; best in November.
- Bluefish— In season in June, July, August, September, and October.
- Catfish— In season in January, February, March, October, November, and December.
- Clams— March, April, May, June, July, August.
- Cod— All the year, but at its best in November and December.
- Crabs, Soft Shell—In season in May and June; at their best in July and August.
- Flounders— All the year, but best in January, February, March, October, November, and December.
- Haddock— All the year, but best in November.
- Halibut— All the year, but best in September, October, and November.
- Herring— January, February, March, April, and December.
- Kingfish— July and August; at its best in September.
- Lobsters— All the year, but supremely good in July and August.
- Mackerel, Spanish— In season in June and July; best in August.
- Oysters— In season in January, February, March, April, December; best in September, October, November.
- Perch— All the year, but best in October and November.
- Pike or Pickerel— January, February, March, September, October, November, December.
- Salmon— April, May, June; best in July.
- Shad— April, May, June.
- Sheepshead— July, August, September; best in October.
- Shrimps— April, October, November.
- Smelts— January, November, and December.
- Sunfish— In season in October only.
- Trout, Brook— Best in May; in season, however, in April and September.
- Trout, Lake— In season in September and October; best in November.
- Weakfish— In season in July, August, September; best in October.
- Whitefish— In season in April, May, June; best in July.
Fish, to Choose.— In choosing flounders, see that the pale side has the appearance of white earthenware. If clear and curly, the fish is not good.
Bass should be sounded over the back. If the back sinks about the second dorsal fin, do not buy it. Bass, if gutted at once, and hung by the head in a cool place, will remain good for two or three days without salt.
Eels are fresh when their skin is full; if wrinkled, they are stale. Pickerel should have an olive-tinted skin, and golden spots. If the coloring be pale and faded, the pickerel are stale. Trout should have a small head, thick shoulders, and a general splendor of coloring. If pale in color, they are stale. Salmon shquld be round and broad, even to the tail. If covered with parasitical insects, that is a sure sign of its having just come out of the water, and of a very high condition hi excellence. As long as the scales are resplendent and silvery the fish are in a good, eatable state; just as soon as a coppery hue appears they are no longer fit to eat. In choosing "crimped salmon," see that the flesh rises at the edges of the cuts, disclosing firm, elastic flakes. When the fish is stale, the gills turn brown, and dishonest fishmongers stain them with blood; but this trick is easily detected by those who are aware of it. Always buy crabs and lobsters alive, heavy, and lively.
Salt Fish, to Choose.—Salt cod should be perfectly dry, not hard to the touch, and completely free from spots or mildew. Dried salmon should be thick and full-backed, and the flesh of a deep pink color. If dim red, this color has been given by saltpetre to a colorless, unhealthy fish. Red herring should shine like burnished metal, and be very stiff; if they are dull, soft, or broken, they are not good.
All fish kept in pickle should be clean in appearance and firm and elastic to the touch.
Fish, to Clean.— Fish should be carefully and thoroughly cleaned, but should be lightly and rapidly handled, or the flesh will lose its firmness and delicacy. After being thoroughly and quickly washed under a pipe of running water, it should be hung by the head until every drop is drained off. Never leave fish lying in water.
Cod should be very carefully cleaned, all the interstices of the backbone being freed from blood either with a knife or a small brush. Unless this is done the blood turns black in boiling, producing a most disgusting appearance.
Rays, and all fishes of that class, should be skinned as soon after they are dead as possible. If the skin does not come off readily, dip the fish in boiling water.
Fish that are to be opened down the back are best split from nose to tail.
In cleaning flatfish, open them considerably, otherwise it is hard to extract the whole of the intestines; and it is this neglect which makes the abdominal parts of flatfish have such an unpleasant, muddy taste.
General Directions for Boiling.— Large fish are generally boiled, and it is well to add a little salt, vinegar, and horseradish to the water, as the addition not only prevents the skin of the fish from breaking, but really improves the flavor. Large fish must be boiled slowly. The head and shoulders of the cod are the parts generally best for boiling. It is best to bind them with broad tape. When sufficiently cooked, the flesh will leave the backbone white and flaky, the skin rises up, and the eyes turn white. The sounds, the jelly parts about the jowl, the palate, and the tongue, are esteemed rare delicacies by the epicures in fish.
Salmon, also, if it be a large fish, is best boiled in portions. After it has been a minute in the boiling water, lift the drain and let the water flow off. Repeat this several times, and it will cause the card to set, and the fish to eat more crisply. The thinnest part of salmon is the fattest, and consequently the best part. Some epicures, notably William Henry Herbert, recommend for boiling salmon "a kettle screeching with intense heat, and filled with brine strong enough to bear an egg."
Brook Trout are generally fried or broiled, but the lake trout found in Hamilton County, Seneca Lake, etc., are best boiled.
Frying Fish—General Directions.— Small fish are usually best fried. The fire should always be clear and fierce, and the pan must not be too old, or the fish will stick to it. Beef drippings is the best thing in which to fry fish, and plenty of it must be used. The drippings must be so hot that a piece of bread dropped into it will brown instantly.
In frying herring or shad, score them three or four times across the body into the very backbone. This mode of treatment causes the flesh to be more crisp and firm.. After the fish are fried they should be laid on a soft cloth before the fire, and turned every two or three minutes till dry on both sides. It is well to keep old linen table-cloths cut up for this purpose.
Fried Catfish.— Skin, clean, remove the heads, sprinkle with salt, and lay aside for an hour and a half. Then dip in beaten eggs, roll in bread or cracker crumbs, and fry quickly in hot lard or drippings.
Stewed Catfish.— Skin, clean, remove the heads, salt, and set aside, as for frying. After two hours arrange them in a saucepan, cover with cold water, and stew gently for half an hour or longer, according to their size. Put into the saucepan a chopped shallot, a bunch of chopped parsley, a little pepper, a tablespoonful of browned flour mixed to a paste with cold water, and a heaping tablespoonful of butter. Boil up once, take out the fish carefully, and lay in a deep dish. Boil up again, pour over the fish, and serve. Brandade de Morue.—Soak your codfish until it becomes flaky; drain it well (for this dish you always use a salt cod; shred your fish; pound it piece by piece in a mortar with a little clove of well-pounded garlic; stir into it (always stirring the same way, and drop by drop) a glass of olive-oil. Then put your fish in a saucepan on a slow fire, and continue to stir in the oil drop by drop; add occasionally a little sweet milk, until the fish has the consistency of cream cheese. Serve it in a dish surrounded by croutons of bread fried in butter. Codfish d la Provencale.—Boil and drain your fish ; take a dish you can set on the fire, slice some eschalottes and an onion; chop up some parsley; add a little olive-oil and a piece of butter as large as an egg. Lay your fish in this; cover it with a layer of this same dressing; season with salt and pepper; cover with bread crumbs, and bake with fire above and below. Fresh Codfish, Boiled. —. Lay the fish in cold water slightly salted for half an hour; wipe it dry; wrap it in a clean linen cloth well floured, stitched to the shape of the fish, and put it into the fish-kettle with water enough to cover it. The water should be slightly salted. Boil briskly, allowing an hour from the time the water fairly boils for a piece of cod weighing three pounds. If boiled without the cloth, half an hour. Drain, and serve on a very hot dish with old-fashioned egg sauce; garnish with parsley and slices of hard-boiled eggs. Salt Codfish, Boiled.—Put the fish to soak in lukewarm water for at least sixteen or seventeen hours before cooking. Change the water after two hours, then again after nine hours, washing off the salt. Two hours before dinner take out the cod, remove any crystal of salt adhering to it, and plunge into very cold water. Finally, set over the fire with enough lukewarm water to cover it, and boil half an hour; drain well, serve on a hot dish with sliced beets and hard-boiled eggs; drench with egg sauce and serve. Codfish Balls.—Prepare the fish precisely as for boiling whole. When duly washed and soaked, cut into pieces, and boil twenty minutes more; drain very dry, and spread upon a dish to cool. When cold, pick to pieces with a fork, removing every vestige of skin and bone, and shredding very fine; add an equal bulk of mashed potatoes, a beaten egg, a lump of butter, and a little rich milk; flour your hands, form the codfish into round, flat cakes, and fry in good drippings to a light brown. Desiccated codfish is equally good, more quickly prepared, and as cheap. Salt Codfish, Stewed with Eggs.—Prepare as for balls. Heat almost to boiling a pint of rich, sweet milk, and stir into it gradually three eggs well beaten, a tablespoonful of butter, a little chopped parsley and butter, and, lastly, the fish; boil'up once, and turn into a deep dish lined with buttered toast. Codfish Pie.—Take a piece of the middle of a small cod; salt it well one night; next day wash it, and season with pepper, salt, and a very little nutmeg, mixed; put it into a deep dish with a little butter and good broth; cover with a crust, making an aperture in the crust, and, when the pie is baked, pour in through this aperture a sauce composed of one spoonful of stock, a quarter of a pint of cream, a little flour and butter, a grate of lemon and nutmeg, and, if obtainable, some oysters. The sauce should be allowed to boil up once before being poured into the pie. Shrimp Pie.—A quart of shrimps well picked. If very salt season them with only mace and a clove or two; skin, bone, and mince two or three anchovies; mix these with the spice, and then season the shrimps; put some butter in the bottom of a dish and cover the shrimps with a glass of sharp white wine. The paste must be light and thin. Bake in a quick oven. Chowder,Massachusetts.—Five pounds of bass or cod cut into strips an inch thick and three long; six large onions fried in the gravy of fried pork; oysters; three cups of oyster liquor; oyster crackers, well soaked in milk, and thickly buttered. Line the bottom of the pot with a layer of fish; scatter upon this a few slices of the fried onion, some salt, half a dozen whole black peppers, a clove or two, a pinch of thyme, and one of parsley, a tablespoonful of mushroom catsup, and six oysters; then a layer of the soaked and buttered oyster crackers; then fish, etc. Repeat the order already given until the pot is full; cover with water, and, as the water boils, add the oyster liquor. This is delicious chowder. Chowder, Rhode Island.—Four pounds of cod or sea bass, cut into pieces four inches square; one pound of salt pork, cut into strips, and soaked in hot water five minutes. Cover the bottom of the chowder pot with a layer of the pork; place on this a layer of fish, then a layer of chopped onions, a little summer savory, parsley, and cayenne; then a layer of split cream crackers, moistened with warm water; above this lay a stratum of pork; and then again fish, onions, seasoning, and crackers. Repeat this order until the dish is full; let the last layer of crackers be well buttered; pour in barely enough water to cover all; cover the pot; stew gently for an hour, watching that the water does not sink too low. Should it leave the upper layer exposed, replenish carefully from the boiling teakettle; when thoroughly cooked take out the chowder and put into the tureen; thicken the gravy with a tablespoonful of flour and the same of butter; boil up once, and pour over the chowder. St. James's Club Chowder.—Six slices of good pickled pork, fried brown on both sides; seven pounds of tautog, dressed, with the heads on, and each fish cut into three pieces; pepper and salt to taste; plenty of onions, sliced and chopped; two pounds of sea biscuits; one quart bottle of the best champagne; one tumblerful of port wine. Fry the pork in a deep dinner-pot; when fried take out the pork, leaving the drippings, and put on the drippings as many pieces of fish as will make a smooth layer; throw on the fish three handfuls of onions; salt and pepper to taste; then put on the six slices of pork; then the rest of the fish; then, again, a layer of onions; pepper and salt to taste; then pour on just enough water to cover all; put the cover on the pot; place it on the fire; let it boil gently and slowly for thirty minutes. It is to Boil, actually boil thirty minutes, and should at all events cook until the onion is soft; put in at this point a quart bottle of the best champagne, a tumblerful of equally good port wine, and two pounds of sea biscuits, soaked for a moment or two in boiling water; then stir up all with a long spoon, and let all boil again for five minutes; then taste, add pepper and salt if necessary, and dish. Potatoes may be eaten with chowder, but should always be boiled in a separate pot. Clam Chowder.—Five or six slices of fat pork, fried crisp, and chopped fine; sprinkle in the bottom of a pot; place on the pork a layer of clams; sprinkle with cayenne pepper and salt, and scatter bits of butter thickly over all; then have a layer of chopped onions, then one of small crackers, split and moistened with warm milk; over all this pour a little of the fat left in the pan in which the pork is fried; then proceed as above until the pot is full, or nearly so; cover with water and stew, closely covered, for three quarters of an hour; drain off all the liquor that will flow freely; and when you have turned the chowder into the tureen, pour the gravy back into the pot; thicken with cracker crumbs, browned and rolled; add a glass of sherry wine, some catsup, and spiced sauce; boil up once and pour over the chowder. Scallops, Fried.—If you do not buy the scallops prepared, boil them and take out the hearts. The heart is the only part fit for frying or stewing. Dip in beaten egg, roll in crumbs, and fry in hot lard or dripping. Raw Clams.—The small Little Neck clams are excellent raw; serve in the shell, as you do raw oysters. Roast Clams.—Proceed as for roast oysters. Clam Fritters.—Twelve clams, chopped fine; one pint of milk; three eggs. Pour the liquor from the clams into the milk; add to this the beaten eggs, salt and pepper to taste, and flour enough to make a thin batter; fry in hot lard by tablespoonfuls. Scalloped Clams.—Chop the clams fine, and season with pepper and salt; then place in another dish some rolled bread crumbs, moistened with milk, clam liquor, and melted butter; stir the clams into this; then serve in pattypans, or clean buttered clam shells, after baking in the oven. Courtbouillon d la Creole, No. 1.—Slice and fry some onions in a saucepan; add slices of tomatoes, salt, and pepper; clean and scale your fish; cut it in slices; put it in the saucepan with the onions and tomatoes and some water; add a little chopped parsley; cook till the fish is done; then add a glass of claret or white wine, whichever you prefer; let it boil up, and take out the slices of fish; place each slice on a piece of toasted bread, skim the sauce and pour over, and serve. Creole Courtbouillon for Fish, No. 2.—Clean your fish and draw it through the gills; put it in a fish boiler; cover it well with water; add a glass of vinegar, salt, pepper, clove, laurel leaf, onions and carrots sliced, thyme, and parsley; let it boil until the fish is done; remove the fish boiler to the back of the stove, and leave your fish in the courtbouillon till you are ready to serve it. The same courtbouillon can serve as often as it keeps good. You can substitute wine for vinegar—using half wine and half water. Fish au courtbouillon should be served very hot on a folded napkin on a dish surrounded by bunches of parsley. Creole Courtbouillon for Sea Fish, No. 3. — Boil in half water and half milk; salt and pepper. The fish becomes white and firm. Serve with highly seasoned sauces. Stuffed Crabs a la Creole.—Boil your hard-shell crabs; remove the shells; take out the sand bag and the spongy substances from the sides; take out the meat and fat carefully, and chop them up with chopped onions, minced ham, bread crumbs, butter or oils, suet, and plenty of red pepper; bind it with beaten yolk of egg, and fry it well; clean the upper shell of the crab, and stuff it with this crab stuffing; sprinkle over a little bread crumbs (powdered); put on each stuffed crab a lump of butter, and return it to the stove to bake a few minutes, and serve. Crab Croquettes are made in the same manner; serve in silver scallop shells, or powder them with bread crumbs, and fry them in boiling lard or oil. Croquettes of lobster may be made in the same manner. Soft-shell Crabs (Italian Monastery).—Take some tender, healthy, living crabs; wash and clean them thoroughly, and put them in a deep dish, pan, or bowl which you have previously filled with fresh milk or cream in which two or three eggs are beaten up; leave the crabs in this for two hours, in which time they will probably have eaten all the milk and egg, and be so fat as to be quite torpid and motionless; then dip them in beaten egg, roll them in bread crumbs, and fry quickly in butter; garnish with fried parsley, pour a little lemon juice over them, and serve. Roast Codfish (Monastery of Certosa).—Take a large, fresh codfish; remove the head, scales, fins, and tail; open and clean it thoroughly; sprinkle the inside thinly and evenly with white pepper, powdered parsley, two large truffles very thinly sliced, one very small onion thinly sliced, some grated and browned bread crumbs; moisten the whole with melted butter, in which you have beaten up a teaspoonful of any piquant bottled sauce. This done, roll up the codfish tightly and neatly, binding it firmly with twine, again bathing it thoroughly with the melted butter, prepared as above, and covering it with grated bread crumbs. This done, put it on the spit, and roast it before a clear, slow fire for an hour, basting it frequently with the melted butter and browned bread crumbs. When cooked place it in a very hot dish, pour over it the remainder of the sauce with which it was basted, and the juice of two lemons; sprinkle it with a little grated parsley, garnish with alternate slices of lemon and pickled beets, and serve. It will be found delicious. Plain boiled potatoes should be served with it. Roast Sturgeon (Italian Monastery).—Prepare a sauce in the following manner: Put into a casserole a large piece of good butter, a pinch of flour (browned), salt, pepper, parsley, onion, sweet herbs, spice, and a tiny piece of red pepper. The casserole should previously have been rubbed with garlic. Add to the mixture a large glass of cold water and half a glass of the best vinegar; let all cook together, stirring it continually, either with a silver or a wooden spoon. When the mixture is thoroughly assimilated take it from the fire, and as soon as it is lukewarm, drop into it the thick slices of sturgeon. They must, of course, have been previously thoroughly cleaned and trimmed. Leave the pieces of sturgeon in the above-named sauce for three hours or more; then take them out, let them drain, put them on the spit, and let them roast before a slow fire, basting them continually with the sauce; arrange in a very hot dish, when cooked, and garnish with slices of lemon. Mullets or Small Fish d la Livornese.—Choose small red mullets or other pan fish, taking care that they should not be more than four or five inches long. When thoroughly cleaned arrange them in an earthen stewpan with a tiny pinch of garlic, the very finest quality of olive-oil (or good butter), a little fennel, parsley, and thyme; when partly cooked add a fair quantity of good tomato sauce. Before serving sprinkle well with the finest grated and browned bread crumbs. Mullets, White Bait, or other Pan Fish, with Sauce Piquante.—Arrange, as before, in an earthen stewpan, putting in delicate young onions finely chopped, and a sufficient quantity of the best olive-oil (or good butter); moistening all with broth, or, better still, with fish broth, and a glass of sweet white wine. Just before serving add to this any kind of sauce piquante. (Very good.) Carp d la Chambord.—Take a large, fine, male carp; cleanse thoroughly, bone, and stuff with a mixture of minced fish, butter, bread crumbs, and grated parsley; then cover it with thin slices of ham and fat bacon, wrap it in well-buttered white paper, and bind the whole neatly and firmly with thread; place it in a fish kettle with two or three glasses of good white wine, delicate young onions chopped fine, thyme, laurel, celery seed, spices, salt, and pepper, taking care every now and then to baste and turn the fish so that it may be thoroughly soaked and impregnated by the sauce. It should boil slowly for an hour, with fire below and above it; then take it from the fire, let it drain, remove carefully the paper and threads, and arrange the carp daintily in a very hot dish ; garnishing it with tiny fish, truffles, slices'of lemon, prawns, crawfish, slices of fried bread cut into pretty shapes, etc., pour' round it the best kind of white sauce, to which has been added the sauce in which it was cooked. It should be served very hot. Stewed Eels.—Skin and clean the eels, carefully extracting the fat from the inside; cut into lengths of an inch and a half, put into a saucepan with enough cold water to cover them, throw in a little salt and chopped parsley, and stew slowly, carefully covered, for an hour; add, at the last, a large tablespoonful of butter, the same of browned flour mixed with cold water, a wineglassful of sherry, and a quarter of a lemon cut into the thinnest possible slices. Fried Eels.—Prepare as for stewing, roll in flour, and fry in hot lard or butter to a fine brown. Lobsters Boiled.—Lobsters for boiling should be lively, and not too large. Tie the claws together, put a handful of salt in the boiling water, and plunge in your lobster; boil from half an hour to an hour, according to size; when done remove from the pot, and lay—face downward—on a sieve to dry; when cold split open the body and tail, extract the meat from the claws, and throw away the lady fingers and the head. Lobster Croquettes.—The meat of a well-boiled lobster chopped fine, and seasoned with pepper, salt, and powdered mace; mix this with a quarter of the quantity of rolled bread crumbs, and two tablespoonfuls of melted butter; make into oval balls; roll these in beaten egg, then in cracker crumbs, then fry in butter; serve very hot. Lobster d la Bordelaise.—Boil your lobster in water with three tablespoonfuls of vinegar, slices of carrots, onions, a bay leaf, a clove of garlic, salt, and pepper; let it boil a few moments; take off the shell and cut it across in eight pieces; break the claws and put them in a saucepan with some white wine, a soup bunch, salt, and pepper; cover the saucepan and let it simmer ten minutes; fry some chopped onions in butter in another saucepan, add a spoonful of flour, make a roux, and pour it in the saucepan in which you have cooked the lobster claws; let it cook a few minutes, stirring continually with a wooden spoon; add two tablespoonfuls of tomato sauce, and cayenne pepper; put your slices of lobster in this, let them warm through, and serve hot. Hot Lobster (William Makepeace Thackeray). — Pull about three pounds of boiled lobster to pieces with two silver forks; make a sauce of mustard, vinegar, tomato catsup, and plenty of cayenne pepper and salt; put lobster, sauce, and half a pound of good fresh butter into a chafing-dish; close or cover the chafing-dish tightly, and when the lobster begins to cook, open the chafing-dish and stir quickly with a silver spoon; cook twenty minutes, if necessary; and two minutes before blowing out the fire under the chafing-dish, open it for a moment, and throw in a wineglassful of good sherry, stirring quickly, as before. "This is a dish fit for an emperor." Potted Lobster.—Half boil the lobsters, pick out the meat, cut into small bits, season with mace, white pepper, nutmeg, and salt, press close into an earthenware pot, cover with butter, bake half an hour, and put the spawn in ; when cold take the lobster out, and pack into small jars with a little of the butter; beat the other butter in a mortar with some of the spawn; then mix that colored butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added if approved. Curry of Lobsters or Prawns.—Parboil, take them from the shells, and lay in a pan with a small piece of mace,' three or four spoonfuls of veal gravy, and four of cream; rub smooth one or two teaspoonfuls of curry-powder, a teaspoonful of flour, and an ounce of butter; simmer an hour; salt to taste, and squeeze in the juice of half a lemon. Cold Boiled Salmon.—May be made into croquettes, mayonnaise, a stew of potatoes and salmon, or, better still, devilled—following Thackeray's receipt for devilled lobster. Boiled Halibut.—Lay in cold salt and water for an hour; wipe dry, and score the skin in squares; put into the kettlcwith cold salted water enough to cover it; let it heat gradually, and boil from half to three quarters of an hour; drain and serve on a very hot dish, with sauce Hollondaise or any other sauce you prefer. Cold boiled halibut may be treated like cold boiled salmon. (See receipts above.) Baked Halibut.—A piece of halibut weighing five or six pounds; soak in salt and water for two hours; wipe dry and score the skin in squares; bake in a tolerably hot oven for an hour, basting often with butter and water; test with a silver fork; if the fork penetrate easily it is done. It should be of a fine brown. Add to the gravy in the dripping-pan a tablespoonful of walnut catsup, the juice of 'a lemon, and a teaspoonful of Worcestershire sauce; thicken with browned flour, boil up once, and pour over the halibut; serve in a very hot dish. Cold Devilled Halibut (" Common-Sense in the Household").—One pound of cold boiled or baked halibut,minced very fine, and mixed with the yolks of three eggs rubbed to a paste with rich cream; two teaspoonfuls of white sugar (sifted); one teaspoonful of salt; one teaspoonful of made mustard; one teaspoonful of Worcestershire sauce; a soupcon of anchovy paste; a small teacupful of celery vinegar. Work all this smoothly into a rich dressing, with enough cream to give it the consistency of mayonnaise; stir it into the minced fish; heap in a mound, and garnish with curled lettuce, whites of eggs cut into rings, and rounds of pickled beets. Mamies Scalloped Halibut.—Boil the fish, and when quite cold shred finely; make a rich sauce as follows: Yolk of one egg, beaten up with two tablespoonfuls of sifted flour; half a pint of rich milk. Put into a saucepan, and stir constantly over the fire until smooth and thick; do not let it boil; add salt to taste, a little black pepper, and cayenne; butter a deep dish, and put in alternate layers of fish and sauce; cover the top with rolled bread crumbs, dot with bits of butter, and bake for half an hour. Halibut Steaks.—Clean the fish, skin, and cut into neat slices; season with salt and pepper,dip in beaten egg,and roll in finely rolled bread crumbs; fry in boiling lard to a light brown; arrange in a circle on a dish, and pour a rich cream sauce in the middle. Boiled Mackerel.—Clean the mackerel, and wipe carefully with a dry, clean cloth; wash them lightly with another cloth dipped in vinegar; wrap in a coarse linen cloth, floured, basted closely to the shape of the fish; put into a pot, cover with salted water, and boil gently half an hour; drain well, and serve on a hot dish with egg sauce, or any sauce you prefer. Broiled Mackerel (Salt).—Soak over-night in lukewarm water; change this early in the morning for very cold, and let it lie in this until it is time to cook; then clean thoroughly, and wipe quite dry; split open and lay on a buttered gridiron over a clear fire; when it begins to brown turn the other side; lay on 'a hot dish, butter plentifully, and cover for a few moments. Roast Pike.—Prepare and draw your fish, lard it well, split it, baste it while roasting with white wine, vinegar, or lemon juice, and serve it with a rich sauce, in which you chop up some oysters and anchovies. Fried Carp.—Scale and draw a fine carp; split it down the back; put aside the fat and the eggs; steep your carp in vinegar, with thyme, laurel leaf, nutmeg, salt, and pepper; take it out, dry it in a towel, sprinkle with a little flour, and fry in boiling lard. When it is nearly done throw the fat and eggs, also sprinkled with flour, into the frying-pan, and let them fry a good color; sprinkle fine salt over your fish; dress the fat and eggs on the dish with the fish; serve, garnished with fried parsley and slices of lemon. Broiled Mackerel, No. 1.—Prepare and clean your fish; sprinkle it with salt and pepper, envelop it in buttered paper, broil it on a gridiron, and serve it with a maitre d'hotel sauce. Broiled Mackerel d la Creole, No. 2.—Clean and prepare your fish j split it in the back; wrap it in oiled paper, and broil it on the gridiron. Just before serving, remove the paper, and put in the fish a lump of fresh butter, in which you have kneaded some parsley, salt, and pepper. The heat of the fish melts the butter. Stuffed Trout.—Prepare your fish; make a stuffing of mushrooms, scraps of fish, crumbs of bread, onions, salt, and pepper, chopped up with butter. Stuff your fish with this; tie them up carefully, and cook them in a courtbouillon; drain them, and let them cool; dip them twice in beaten eggs; fry them, and serve with it tomato sauce. Fricandeau of Fish.—Lard some slices of any firm fish; sprinkle with flour, and fry them slightly in lard. Put some veal broth in a saucepan with some mushrooms, truffles, fine herbs, artichoke bottoms, and slices of celery; let it cook till done; skim, add a little lemon juice. Arrange your slices of fish in a dish, and pour over this sauce. Salt Fish (Spanish fashion).—Take any kind of very salt fish, soak for twenty-four hours, skin, bone, and pick into small flakes; then boil until soft, and set aside to cool. Slice finely a couple of onions, fry them in butter until they begin to color; add some tomato sauce, a soupcon of pepper, and the salt fish. Let the whole simmer on a slow fire for a couple of hours, shaking the saucepan occasionally. Baked Mullet.—Scale and trim the fish, and put it into a frying-pan; season with pepper and salt; cover with chopped onions and mushrooms; moisten with a wineglassful of sherry and a little butter; bake it over a slow fire for twenty minutes if a medium-sized fish; keep well basting in the liquor, and turn now and then; dish up very carefully. Make a sauce with half a glassful of sherry, a teaspoonful of chopped parsley, and twelve drops of anchovy sauce. Reduce the gravy to one half by boiling, and pour over the fish. Oysters, to Feed.—Pnt them into water, and wash with a birch besom until quite clean; then lay them round, side downwards, in a pan; sprinkle with flour or oatmeal and salt, and cover with water; do the same every day and they will fatten. The water should be pretty salt, and rather more so than sea water. Bay salt is the best for the purpose when it is at hand. Oyster Loaves.—Open the oysters; save their liquor, strain it, and then put the oysters to stew in it with a very little butter and flour, white pepper, a pinch of nutmeg, and a little cream; stew till tender, and then cut the oysters into dice and stuff small hollowed rolls of bread with them; put on a hot dish; pour over the rolls the sauce in which the oysters were cooked, and serve. Raw Oysters.—Raw oysters when first served for a dinner which is carved on the table should be placed in their shells, on a block of ice, in the centre of the table. When the dinner is carved and served from side tables, the oysters should be served in small plates of ice, of course in their shells. Raw oysters are never removed from their shells. These plates should be placed on folded napkins. If the ice plates cannot be obtained, oyster plates should be used. Sliced lemon should be invariably served with oysters, but no sauce of any kind. The serving of raw oysters on ice, is, of course, a matter of taste. Oyster plates are equally available, and in the opinion of many dinner-givers much prettier, but the oysters should always be kept on the ice beforehand. Oyster Patties.—Stew the oysters, as for oyster stew, taking care, however, to make the sauce much thicker. Have ready some small shells of puff paste which have been heated on a tin. Fill these shells with the oysters, set for a moment in the oven, and serve very hot. Oyster Fritters.—Drain the liquor from the oysters, and add to it an equal quantity of milk (in the proportion of cup to cup), three eggs, a little salt, and flour enough for a thin batter. Have ready in the frying pan a few spoonfuls of boiling lard; try it, to be assured that it is suffiently hot, and drop the oyster batter in by the spoonful; fry quickly a light brown; drain on white paper, and send to table. Cream Oysters on Half-shell.—Cook together d bainmarie one cup of oyster juice, one of milk, and one of cream, with a little salt. When it boils, stir in two table spoonfuls of butter, a little salt, and some white pepper; have ready some fine large oyster shells, washed and buttered, and with a fine oyster in each; range them closely in a large baking-pan; take the cream from the fire, and stir in two tablespoonfuls of rice flour mixed with cold milk; replace the casserole on the fire, stir very hard; remove from the fire, and fill up the oyster shells with the cream; bake five or six minutes in the oven after the shells become warm. Roast Oysters.—Wash and wipe the shells, and lay them in a quick oven, or on the top of the stove. When they open they are done. Pile on a large dish and send to table. Remove the upper shell with a knife; season with pepper, salt, and butter, or milk. Or, open while raw, leaving the oysters on the lower shells; lay in a large baking-pan, and roast in their shells, adding butter, pepper, and salt, before serving. Oyster Omelette.—One dozen of large oysters, chopped fine; six eggs, well beaten; two ounces of melted butter; pepper and salt to taste. Mix a teaspoonful of flour with milk enough to make it smooth, and beat it into melted butter; then add the eggs, oysters, and seasoning, beating all well together; fry like any other omelette, and, just before it is put into the pan, add a teaspoonful of chopped parsley in a tablespoonf nl of melted butter. Oyster Pie.—One quart of oysters; one cup of milk; two eggs, well beaten; two spoonfuls of butter; salt, pepper, and nutmeg. Bake in a deep dish, in a good rich crust. Baltimore Oyster Pie.—Make a puff paste of one pound of butter, flaked into one pound of sifted flour, wet to a stiff dough with ice water, and rolled out on a marble slab, or in a very cold room. Handle it as little as possible. Line the sides of a deep dish, holding more than two quarts, with this paste. Having stripped the oysters, season them thoroughly with pepper, salt, and a blade or two of mace; cut up six ounces of butter into little bits, and stir through the oysters, with half a teacupful of grated bread; then strain the oyster liquor carefully, and put all into a dish; cover it with paste, rolled about one fourth of an inch thick, with an opening in the centre; cut out with a cake cutter, or jagging iron, ornamental bits of paste, and arrange around the edge, and above the opening; bake in a hot oven, from half to three quarters of an hour. If the crust browns too quickly cover with paper. Just before the pie is done pour in a teacupful of cream through the aperture in the top. Two quarts of oysters make a good pie. • . Fricasseed Oysters.—Scald fifty oysters in their own juice, carefully skimming off the scum. Strain off and reject the juice; put the oysters into a hot covered tureen, and set it aside in a warm place; rub well together six ounces of butter; three tablespoonfuls of flour, with as much scalding milk, into a fine, smooth paste; stir this mixture into a quart of hot milk in a stewpan on the fire; season it with salt and pepper, and a very little ground allspice and mace; stir it until it thickens; then stir in four well-beaten yolks of eggs, taking care that the mixture is not hot enough to curdle the eggs; pour this over the oysters in the baking-dish; cover them thickly with fresh bread crumbs, and brown in a quick oven. Scalloped Oysters.—Put a layer of bread crumbs with butter in the bottom of a dish; then a layer of oysters, and so on, alternating, until the dish is full. Use pepper, and, if the oysters are fresh, salt; when the dish is full, add a gill of wine; bake twenty minutes. Scalloped Oysters on the Half-shell.—the deep sides of large oyster shells with oysters and bread or cracker crumbs, prepared with small bits of butter, and spices and salt to taste; place the shells in a pan, and bake them a short time in the oven. Clams, with the hard parts removed, may be treated in the same manner. Fried Oysters.—Use only the largest oysters for frying. Wipe them dry with a cloth; dip each one separately into beaten egg and cracker, or stale bread crumbs, or Indian meal; fry quickly in boiling lard. Oyster Salad.—Strain the juice of the oysters, and boil it; when boiling, throw in the oysters, well washed, and let them become plump; then drain them thoroughly into a colander. When perfectly cold put them into a salad bowl, and cover them with a rich, creamy salad dressing. Boiled Oysters.—Wash the oysters very clean; put them in a wire basket, and immerse the basket in a pot of boiling water. The moment the shells open, remove the basket from the water; take off the upper shells, and serve them on large dishes, hot, in the lower shell. To Broil Oysters.—Select the largest and finest oysters. Dry them in a towel, and season them with pepper and salt; lay them inside of 'a folding wire broiler; turn the broiler frequently from side to side to keep the juice from flowing out; have ready a very hot dish, and, as you place the oysters upon it, put little pieces of butter on them, and serve at once. Steamed Oysters.—Drain the oysters well, washing each one in the liquor to remove the pieces of shell; put them in a tin plate inside of a steamer already placed over a pot of water that is boiling; cover the steamer tight with its lid, and have the oysters in the hot steam until they puff up and curl. Serve on a hot covered dish, with butter, salt, and pepper. Panned Oysters.—Drain the oysters, and put them on the fire in a hot place, with pepper and salt. When the oysters are puffed, pour them into a hot dish with some lumps of butter. Griddled Oysters.—Take the largest and finest oysters; dry them in a cloth; heat the griddle as for baking cakes, and grease it; have close to the fire a dish with butter, pepper, and salt in it; lay the oysters on the griddle, they will brown almost immediately; brown on both sides, and drop them in the dish with the butter; the juice will soon flow and make the gravy. Mince Oysters.—Mince twenty-five oysters fine in their own liquor; stir in bread crumbs, olive-oil, salt, pepper, and vinegar; put alternate layers of the mince, and soda cracker wet with wine, into a deep dish, and bake until nicely browned. Stewed Oysters, No. 1.—Fifty oysters; two ounces of butter; 'a small tablespoonful of flour; half a pint of cream; a little nutmeg; a very little mace; cayenne and white pepper to taste. Put the butter and flour into a stewpan, and stir well together until quite thick, but do not let them boil for more than a minute, then add the cream, nutmeg, mace, and pepper; stir hard for four or five minutes; then add fifty oysters drained from their liquor. When cooked, just as you take them from the fire, add the yolks of two eggs, well beaten. Stewed Oysters, No. 2.—One hundred oysters; a little salt; one large blade of mace; a quarter of a pound of butter; a little sifted flour; one teacupful of cream; a saltspoonful of cayenne. Drain them, and let cold water run over them through a colander; when washed and drained, put them in a saucepan with a little salt, and a large blade of mace; let them stand on a cool part of the range for fifteen minutes, stirring with a wooden spoon; then add the butter and flour; simmer five minutes; add the cream and cayenne. When the oysters begin to curl they are cooked. Oyster Toast.—Make some good buttered toast, cut into small squares or rounds, and pour over them some oysters stewed in equal parts of milk and cream, and highly spiced; heap the oysters on the toast; pour over the sauce, and serve. Oyster Sausages.—A quarter of a pound of chicken or veal, chopped fine; three ounces of bread crumbs, rolled fine, and moistened with oyster juice; one ounce of beef suet, chopped; thirty oysters, chopped; half a yolk of an eggSeason with mace, cayenne, and black pepper, mould into long sausages, and fry. To be served with a rich, brown gravy. Virginia Spiced Oysters.—One gallon of oysters; liquor of the oysters strained; one tablespoonfml of whole allspice; one saltspoonful of powdered mace; one tablespoonful of whole pepper; one pint and a half of best vinegar. Boil the liquor of the oysters quickly, and skim it thoroughly; then add the spices and vinegar, and allow it to boil again ; plunge the oysters into cold water; let them drain well, and then throw them into the hot spiced liquor; give them a quick boil, and set them away in a stone jar; add salt, if the oysters are fresh; do not cover them until cool. Before serving, add small angular pieces of lemon. Pickled Oysters.—As many oysters as will fill a gallon measure without the liquor; wash them well in the liquor, removing all the shell; strain the liquor, and cook the oysters in it, adding salt, if necessary; let the oysters cook until the fins are well shrivelled; then take out the oysters, and let them cool on large dishes; add some mace and whole pepper to the liquor, carefully skimming off the scum; pour it into a large pan, and, when quite cold, add a pint of white wine and half a pint of strong vinegar; put the oysters in jars, and cover them with this liquor. Oysters d la Certosa (Italian monastery).—Make four thin, light omelettes; do not fold them, but have ready a well-buttered casserole or deep dish; sprinkle the bottom with bread crumbs; upon this place an omelette, having the browned side uppermost; sprinkle again with bread crumbs, and minced fish, prepared as indicated below; then another omelette sprinkled with bread crumbs, putting a layer of minced fish, as before, and so on, until the form is filled, taking care to cover the last layer of fish with a thick layer of bread crumbs; stick small pieces of butter over it; then put in a quick oven, and let it remain until thoroughly browned; pin a clean napkin round the dish, and serve. To prepare the fish: Cook some oysters and clams over a slow fire, for half an hour, seasoning with a very little salt, pepper, and lemon juice; then take them from the fire; drain, roll in beaten egg and bread crumbs, and fry them in butter, with some minced onion and grated parsley. The moment they begin to brown take them from the fire, and proceed as indicated above. Fried Oysters, Delmonico's.—Open your oysters; wrap them in a dry cloth till the surface moisture is absorbed; sprinkle with salt and pepper; dip them in the white of an egg slightly beaten, then into pulverized crackers; put equal parts of lard and butter in a frying-pan; heat boiling hot, and throw in your oysters; fry, and drain on brown paper. Serve with quarters of lemons around the dish. Soft-shell Crabs d la Creole.—Pull off the spongy substances from the sides; take out the sand bags; wash well, wipe, dry, dip them in olive-oil, and broil quickly. Serve with lemon juice squeezed over them. Shrimp or Crab Mayonnaise (Madame Eugene).—Boil and peel your shrimps or crabs; make a rich mayonnaise dressing, and serve over them; garnish your dish with tender lettuce leaves. Broiled Salmon d la Creole.—Take either the tail or slices of salmon, cut crosswise; prepare them nicely, and let them soak in olive-oil, with salt, thyme, laurel leaf, eschalottes, and parsley; put the slices on the gridiron; baste them with the oil in which they have steeped; when done, remove the skin from the slices, arrange them on a dish, and serve with a white sauce with capers, or with sliced pickles. Picnic Fish (Carolina receipt).—As soon as the fish are taken out of the water draw them through the gills and wipe the inside carefully; never scale them, or let them touch water; put in each fish a lump of butter, seasoned with salt and pepper; make a paste of mud; cover your fish thickly with it, and throw them in hot coals; when the mud cracks the fish are done; take them out of the fire; break them open; the scales come off and the bones come out, and you have it dish fit for a king. Sole d la Parisienne.— Clean your fish; cut off the heads and tails; put them in a saucepan with chopped parsley, sliced onions, salt, and pepper; pour melted butter over them; let them cook on a quick fire, and stir, to keep them from adhering to each other. Serve them with an Italian sauce, made in the following manner: Put in a saucepan a chopped eschalotte, some chopped mushrooms, parsley, and a glass of white wine; let it simmer; add salt, pepper, and a spoonful of olive-oil; let it boil up, and add the quantity of bouillon you need for the sauce; cook it, and add a lump of butter, and serve, poured over the fish. Roast Shad.—Take a fine fat shad; scale it, and draw it through the gills; make oblique incisions on the back, and let it steep in olive-oil, with parsley, thyme, eschalottes, salt, and pepper; put it on the spit, and baste it with the marinade in which it has steeped; serve it on a napkin, in a dish garnished with green parsley, and serve in a 6ance-boat a sauce Genevoise. Boiled Salmon.—Wash and wipe the fish; wrap it in a clean linen cloth, kept expressly for this purpose; baste it up securely, and put into the fish kettle; cover with cold water, in which has been melted a handful of salt; boil slowly, allowing a quarter of an hour to each pound ; when the time is up, rip open a corner of the cloth, and test the salmon with a silver or wooden fork; if it penetrate easily, it is done; if not, sew up the cloth quickly, and cook until tender, skimming the scum as it rises. When the fish is done, take it instantly from the kettle, remove the cloth, lay for an instant on a clean cloth, until it has drained, transfer carefully to a very hot dish, and pour over it a sauce, which must be made in the following manner, while the salmon cooks: One pint of rich, fresh cream ; one half gill of the water in which the salmon has cooked; a large spoonful of butter; a pinch of salt; a little roasted powdered parsley. Cook d bain-marie, stirring constantly; let it boil up once, and when the salmon is dished pour over the sauce, reserveing a little in a sauce-boat; garnish the salmon with curled lettuce and slices of hard-boiled eggs. Baked Salmon.—Wash, and wipe dry, and rub with pepper and salt, and a soupcon of cayenne; lay the fish on a buttered grating set over your baking-pan, and bake; basting freely, at first with butter, and lastly with its own drippings; should it brown too fast, cover the top with a sheet of white paper; when done, place on a hot dish, and cover closely, and add to the gravy in the dripping-pan a glassful of sherry, a spoonful of tomato sauce, the juice of a lemon, and a little hot water thickened with browned flour. Serve in a sauce-boat. Hot mayonnaise is also excellent with baked salmon. Salmon Steaks.—Wipe, and dry well with a cloth; dredge with flour, and cook on a well-buttered gridiron, over a clear, hot fire; turn carefully; when cooked, lay on a hot dish; butter each steak, season with salt and pepper, and serve. . Pickled Salmon.—Make a pickle of two quarts of the best vinegar; twelve blades of mace; twelve white peppers; one or two minced shallots; twelve cloves; two teaspoonfuls of made mustard; some small red-pepper pods; three teaspoonfuls of white sugar; three celery seeds; one pint of the water in which the salmon has boiled. Mix, put in an earthenware jar, cover, and set away. The salmon must previously have been cleaned, and cut into pieces an inch and a half long and half an inch wide, and boiled in salted water; when well boiled it should be drained, dried with a cloth, and set aside until the next day; then put on the pickle over a brisk fire, and when it boils drop in the salmon very carefully; let the pickle boil up once again; then set back the kettle on the range, fish out the salmon, and pack quickly and closely into glass jars; fill with the boiling pickle until it overflows, screw down the top, and set in a cool, dark place. Salmon so prepared will keep for years. Roast Sturgeon d la Creole.—Take a medium-sized stargeon or slices of any large fish; lard it well with spiced lard; let it steep in white wine, with salt, pepper, and spices; roast it on the spit, basting with the marinade in which it has steeped, and serve with a sauce piquante. Salmon d la Creole.—Young salmon are eaten, cooked au courtbouillon with red wine, fried, or, better still, cooked in a little consomme with a little champagne, to which you add some slices of lean cooked ham, a soup bunch, chopped tschalottes, salt, and pepper. Roast Salmon d la Creole.—Clean and scale your fish; lard it and cover with slices of bacon; roast it on a spit; When it is done serve it on a.puree of sorrel, or a,puree of finely chopped ham and mushrooms. Smoked Salmon d la Creole.—Slice your salmon, fry it in oil, drain well on brown paper; squeeze lemon juice over it, and serve without any other preparation. Boiled Salmon-Trout.—Clean, wash, and dry the trout; envelop in a thin cloth fitted neatly to the fish; lay within the fish-kettle, cover with cold salted water, and boil gently half an hour or longer, according to the size; when done, unwrap and lay in a hot dish; pour cream sauce round it, and serve. Cream Pickerel. — Reserve the large pickerel —those over three pounds in weight—for baking, and bake exactly as you bake salmon-trout. Trout Broiled in Paper.—Envelop small trout, or any other pan fish, in strong white letter paper, well buttered; pin up securely, and lay on a buttered gridiron over a clear fire, turning often and dexterously. Rockfish and River Bass.—Prepare and cook like fresh cod; allowing, however, a shorter time for boiling. Baked Sahnon-Trout.—Clean, wash, and wipe carefully, and lay in the baking-pan with just enough water to keep it from scorching; if large, score the backbone with a sharp knife; bake slowly, basting often with butter and water. By the time it is cooked, have ready a cupful of cream diluted with a few spoonfuls of hot water, into which has been stirred two tablespoonfuls of melted butter and a little chopped parsley; heat this d bain-marie, add the gravy in the dripping-pan, boil up once to thicken, and, when the trout has been laid in a very hot dish, pour the sauce round it; garnish with curled lettuce. To Cook Salmon.—Salmon should, if boiled, be boiled in a regular fish-kettle and in salted water. Or, it may be cut into steaks, and broiled on a buttered gridiron, over a clear fire. Or, baked, following the receipt for baked shad, or for baked salmon-trout. Crabbed Rockjish.—Pick cold boiled rockfish into small pieces; put it in a stewpan with a gill of water; add salt, a large spoonful of white pepper, vinegar, a lump of butter, and a little cayenne pepper; shake over the fire until very hot. Barbecued Fish.—Clean the fish thoroughly, wipe it dry, and cut it across, as if for frying; salt it inside and outside, and lay it in a baking-dish; strew over it a seasoning made of bread crumbs, parsley, sweet-marjoram, thyme, salt, pepper, and a few cloves; add two or three tablespoonfuls of water, and lay on top a large lump of butter; bake it well, and just before serving add a teacupful of port wine. Stewed Black Fish or Sea Bass.—Clean and scale the fish; fry them whole, and then remove to a stewpan ; next pour some water into the frying-pan in which you have fried the fish, and thicken it with 'a little flour, mixed in cold water. When sufficiently cooked, throw this gravy over the fish and let it stew; season it with cloves, mace, pepper, and salt, and a little green parsley, chopped fine; about twenty minutes before serving it add a gill of catsup, a little stewed tomato, and a gill of port wine. Broiled Shad.—Prepare as above, and broil on a buttered gridiron over a clear fire; rub well with butter when done, dust with pepper and salt, and serve. Baked Shad.—Prepare as above; make a rich bread stuffing, mixing it with egg, beaten light, pepper, salt, and a little mace; stuff the shad, sew it up, put in a quick oven, and bake it; serve with mushroom sauce. Boiled Shad.—When cleaned place the roe inside of it, and tie the fish firmly with several twists of cord; roll it in a cloth, put in the fish-kettle, and boil twenty minutes; serve with egg sauce. Sheepshead—Is best boiled, and served with sauce Hole landaise. Cold boiled sheepshead, flaked and served with a mayonnaise dressing, is excellent. Shad Planked.—This is the best way of cooking fresh shad. It must be beheaded, well scaled and cleaned, cut entirely open, and laid with the outside next the plank. The plank must then be put (propped up) in front of the fire, and the shad broiled until thoroughly cooked through. Meanwhile the roe must be fried in a frying-pan. When the shad is removed from the plank rub some butter over it, and add a little salt and red pepper; serve on a hot dish without delay. Heavy slabs of oak, with cross fastenings of wire, may be bought in all the large cities, for planking shad. Potted Shad.—Clean the fish well, reserving the roes to pot with the shad; remove the heads and tails and split the fish in two; cut each half of the fish crosswise into three pieces; rub each piece with salt and pepper; lay the fish in a layer in the bottom of a jar; scatter over it onions and a few cloves and allspice; then add another layer of fish with onions and spice, as before, and so on until the jar is full; pour strong vinegar on the fish until they are covered; cover the mouth of each jar with a piece of muslin and tie it; then spread on the muslin a thick dough made of flour and water, pressing it in at the edges to keep in the steam; set the jar in the oven after the bread has been drawn, and let it remain five or six hours, or until the oven is cold. In cities this is best done at a baker's. The jars must be stone, as earthenware would be dangerous to use with vinegar. When cold take off the dough and cloth, and cover them with a plate. They are fit to eat as soon as cold. Soused Rvckfish or Salmon.—Use the water in which the fish was boiled, regulating the quantity by that of the fish; put the water on the fire with salt, white pepper, allspice, a few cloves, and a blade or two of mace; let it boil until the flavor of the spices is extracted; when done add as much vinegar as there is liquor; let the spices remain in it; cut the fish into pieces, put them in a stone jar, and pour the liquor over hot. This is a good way of treating fish. Soused fish will keep some days in cool weather. Fricasseed Haddock.—Remove the bones, and cut the fish into small pieces; put them in a saucepan with the skin side up and without any water; sprinkle ground mace and salt and pepper on each layer; cover it, and cook for twenty minutes: then add a quarter of a pound of butter, rolled in flour, and one cupful of sherry wine; let it remain fifteen minutes longer on the fire. Haddock and Oysters.—Cut the fish in pieces, and put them into a saucepan with mace, pepper, and salt on each layer; cover them with water, and stew gently for fifteen minutes; then add a quarter of a pound of butter, and thicken with flour; add to this one quart of oysters, without the liquor, and, as soon as the oysters are cooked, half a cupful of sherry wine, and serve. Corned Shad.—Clean the fish and prepare it for cooking; sprinkle well with salt, and set it away in a cold place. In the morning broil it, serving it with a little butter and red pepper. The roe must be fried. In a cool place a corned shad may be kept for two or three days. Salt shad must be soaked all night before being cooked. Pickled Shad.—Clean the fish and split them in two, and wash-them in several waters until quite free from blood; rinse them in strong salt and water, and place them in a stone jar in layers, adding salt and saltpetre to each layer; fill the jar to three or four inches from the top, and be sure to have the fish quite covered with brine, putting a weight on them to keep them under it. Boiled Shrimps d la Creole.—Wash the shrimps carefully, and boil them in salt and water, to which you add several pods of ripe red pepper; serve for breakfast; heap the shrimps in the dish and serve, surrounded by crimped parsley. This is a famous New Orleans dish. Shrimps au Gratin d la Creole.—Boil your shrimps in salt and water, and peel them; put a layer of butter, chopped parsley, salt, and pepper in a deep dish; then a layer of shrimps; cover with powdered bread crumbs, bake, and serve. Pickled. Shrimps d la Creole. — Boil and peel your shrimps and put them in a bottle; pour over them the best vinegar and spices. In twenty-four hours they are ready for use. Stephanie's Pish d la Creole.—Scale and clean your fish; draw it through the gills; put it in a fish-boiler; cover it well with water; add a glassful of vinegar, salt, and pepper, clove, laurel leaf, onions and carrots sliced, thyme, and parsley; let it boil until the fish is done; remove the fishboiler to the back of the stove, and leave your fish in the courtbonillon till you are ready to serve it. If you prefer you can substitute wine for vinegar, using half wine and half water. Fish au courtbouillon should be served very hot, in a folded napkin, on a dish surrounded by bunches of parsley, with a highly seasoned sauce. Shrimps Stewed in Tomatoes.—Boil your shrimps in salt and water; peel and take off the heads; slice some onions in a saucepan, with a little lard; add sliced tomatoes, a little flour to thicken it; season with salt and cayenne pepper; put your shrimps in this sauce; cook a few moments and serve. Fried Trout.—Clean,wash,and dry the fish; roll lightly in flour, and fry in butter or clarified dripping; let the fat be very hot, fry quickly to a delicate brown, and take up the instant they are done; drain for a moment on a folded napkin, then arrange in a very hot dish and serve. Fried Pickerel.—Proceed as above. Fried Smelts or other Pan Fish.—Clean, wash, and dry the fish; lay in a large dish, salt, and dredge with flour; have ready a frying-pan of hot dripping, lard, or butter; put in as many fish as the pan will hold without crowding, and fry to a light brown; drain, and serve on a hot dish, garnished with fried parsley. Terrapins to Keep.—A supply of terrapins may be obtained in the autumn, and kept all winter, in a barrel or cask, in a cellar where they are not likely to freeze. They need not be fed, although they will be fatter, and consequently better, if you throw the kitchen waste into the barrel. As they become torpid in winter, examine them carefully from time to time to see if they are alive. Before cooking them, put them into very strong salt and water for twenty-four hours. Maryland Receipt for Cooking Terrapins.—Plunge the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack—this will take less than an hour; then remove them and let them get cold; take off the shell and outer skin, being careful to save all the blood possible in opening them. If there are eggs in them put them aside in a dish; take all the inside out, and be very careful not to break the gall, which must be immediately removed, or it will make the rest bitter. It lies within the liver. Then cut up the liver and all the rest of the terrapin into small pieces, adding the blood and juice that have flowed out in cutting up; add half a pint of water; sprinkle a little flour over them as you place them in the stewpan; let them stew slowly ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace; then add a gill of the best brandy and half a pint of the best sherry wine; let it simmer over a slow fire very gently. About ten minutes or so, before you are ready to dish them, add half a pint of rich cream, and half a pound of sweet butter, with flour, to prevent oiling; two or three minutes before taking them off the fire, peel the eggs carefully and throw them in whole. If there should be no eggs use the yolk of hen's eggs, hard boiled. This receipt is for four terrapins. Philadelphia Receipt for Cooking Terrapins.—Plunge the terrapins alive into boiling water; when dead take off the outside skin from the shells, and the nails from the claws; wash them in warm water, and boil them until they are quite tender and soft; throw a handful of salt in the water; when they are ready to be taken out take off the shells and pick them carefully, removing the sand-bag and gall without breaking them ; cut the meat and entrails into small pieces; place them in a porcelain-lined saucepan, adding the juice which has flowed in cutting them, but no water; season them with salt, cayenne and black pepper. To each terrapin allow a quarter of a pound of butter, mixed well with a handful of flour for thickening; after stewing for a short time add four or five tablespoonfuls of cream, and half a pint of good Madeira wine to four terrapins. The yolks of two boiled eggs and one raw one may be added before serving. Stewed Terrapins, Eastern Shore.—Boil your terrapins until the shells become loose; then take them off, carefully saving the liquor; scrape the black skin off the meat, remove the gall, clean and chop up the entrails carefully, put them in a saucepan with the meat and liquor, pour in enough olive-oil to fry them well, season with salt and pepper (black and cayenne), and add the yolks of the turtle eggs; when well warmed through, and just before serving, pour in a teacupful of sherry or Madeira, and serve hot. Spanish Sauce for Fried Fish.—Pound a clove of garlic and two red-pepper pods which you have softened in hot water; thin it with a little water, pour it in a saucepan with some hot olive-oil, vinegar, and salt; fry your fish in this sauce. A Substitute for Terrapin's Eggs.—Beat the yolks of three hard-boiled eggs in a mortar, and make them into a paste with one raw yolk; roll into balls, and throw them into boiling water to harden. These are excellent if the terrapin eggs are deficient. A Delaware Receipt for Cooking Terrapins.—One dozen of medium-sized terrapins; three quarters of a pound of butter; one tablespoonful of flour; one tablespoonful of mustard; one teaspoonful of salt; half a pint of good wine; yolks of six hard-boiled eggs; one teaspoonful of the best brandy; one saltspoonful of cayenne. Plunge the terrapins alive into boiling water; at the end of half an hour begin to examine them; some will take half an hour, some an hour and a quarter, to boil tender. While hot remove the skin, nails, head, gall-bladder, and sand-bags; open each terrapin carefully over a bowl to save the gravy; chop the terrapins fine, and put one half of the livers with the meat into a deep bowl; cover it with wine and let it stand two or three hours; rub the other half of the livers, the six eggs, and the butter well together until smooth; add the flour, mustard, and cayenne. The meat steeped in wine should be first put into the stewpan, the dressing added, and be stirred constantly. They should only come to a boil to scald the flour, and be served at once very hot; they should not be left for a moment. The quantities required of mustard and cayenne entirely depend on the strength of the material furnished, and the cook should be discreet in the use of them. The quantity of salt varies with the quantity of meat turned out from the terrapin. Those who prefer the smaller ones get a large one for the eggs, as they are considered a delicacy; but no epicure would ever prefer the larger meat. The larger terrapins may be boned, and the meat very carefully stewed up. There is a red-legged terrapin in the market, the eggs of which are very delicate, and by many considered superior to the eggs of the diamond back. For an invalid, terrapins stewed in cream, with salt and pepper, are very nourishing. Fried Fillets of Whitings with Truffles.—Cut fillets of whitings the same size, fry them in butter, sprinkle with fine salt, drain on brown paper, squeeze lemon juice over them, slice some truffles in the frying-pan, add a little butter, and dress them in alternate slices on a dish garnished with fried croutons of bread. Broiled Whitings.—Prepare your fish; sprinkle with salt and pepper; steep them in olive-oil; when you are ready to serve them place them on the griddle; let them cook slowly, turning them; when done pour over them either a white sauce with capers or capucines, or a tomato sauce; garnish the dish with slices of lemon or pickles cut in slices. Sole d la Normandie.—Put a lump of fresh butter as large as an egg in a dish you can place on the fire; add slices of onions cut very thin, parsley, salt, and pepper; lay your fish in this; pour over half a bottle of the best cider, two dozen oysters, one dozen muscles well trimmed, shrimps, and slices of truffles; cook on a gentle fire, basting the fish from time to time with the sauce; when it is cooked place the fish on a dish, and pour over the sauce. Fish Cooked with Macaroni.—Throw your macaroni in boiling water; when it swells and is nearly done take it out, and throw it in cold water and drain well; cook your fish in the same water, take it off the fire, scale it, and cut it in slices; remove all the bones; put some butter and grated cheese in a deep dish, then put in a layer of fish, then one of cheese and macaroni, and continue till you place four alternate layers; put it in the stove till it cooks; brown it with a salamander. Fried Whitings (Greenwich Receipt).—Scale, wash, and draw your fish, leaving in the livers; cut off the fins and tails; make oblique incisions on both sides of the fish; sprinkle with flour and throw them in boiling lard; when they are a good color take them out, drain them on brown paper, sprinkle them with a little fine salt, and serve on a napkin; garnish your dish with fried parsley. Stewed Rockfish. — Rub the fish well with butter to keep the skin from breaking; brown three or four onions in slices and spread them on the bottom of the fish-kettle; place the fish upon the onions, with pepper and salt; pour over it about three pints of water, and let it simmer very slowly; just before serving add a wineglassful of wine, and the same of mushroom catsup. Desirie,8 Couribouillon for Fish.—Three green onions sliced and fried with three cloves of garlic; half a bottle of claret; one tablespoonful of the finest white flour; half a bottle of beef tea; five whole tomatoes; some fresh fish, cut in slices. When the onions and garlic are done put in the other ingredients, the fish and tomatoes last of all; season it to taste, and let it simmer until done. Salt Fish and Potatoes.—One pound of salt fish ; three and a half pounds of potatoes, peeled; one and a half ounces of dripping; one onion, chopped fine; one bunch of parsley; white pepper, salt, mustard, and vinegar to taste. Chop it fine, and put it in the saucepan with a little fresh water; let it come to a boil as slowly as possible; boil and mash the potatoes, and put a layer of potatoes in the bottom of a dish, with a little dripping; put in the fish and a layer of chopped parsley and onion; add mustard, pepper, and vinegar, then another layer of potatoes, then another of fish, etc., until the dish is full; cover all with potatoes and a little dripping; bake in a quiet oven for half an hour. Fish au Gratin.—Take a long, flat dish which you can put on the fire; put a layer of onions cut in round slices in the bottom, and another layer of sliced tomatoes; enough olive-oil to prevent burning; season well with salt and pepper (red is preferable); clean and scale your fish, stuff it with a stuffing made of sausage-meat (without sage or spices), chopped oysters, chopped mushrooms, the yolk of an egg, bread crumbs, pepper, and salt well mixed together; lay your fish in the baking-dish, put a large lump of butter on it, and put it in the oven; moisten it from time to time with the sauce; when nearly done pour over a generous supply of white wine, and sprinkle with bread crumbs; pour a little of the sauce over the bread crumbs before serving; garnish your dish with sprigs of parsley and lemon cut in quarters. Mackerel or Pompano should be boiled and served with maitre d'hotel sauce, which is made by mixing chopped parsley, salt, and pepper with butter, and adding the juice of a lemon. Oyster Toast.—Beard the oysters; chop them up with anchovies (removing the bones); pepper and a little salt, mix with butter; fry them five minutes; spread the paste on slices of toasted bread; pour over the juice which is left; serve hot, for breakfast or lunch. Boston Codfish Balls (" Boston Cook-book ").—One cup of raw salt fish; one pint of potatoes; one teaspoonful of butter; one egg, well beaten; one quarter of a saltspoonful of pepper; salt, if needed. Wash and bone the fish, and pick in half-inch pieces; pare the potatoes, and cut in quarters; put potatoes and fish in the stewpan, and boil twenty-five minutes, or until the potatoes are soft, but be careful not to let them boil long enough to become soggy; drain off all the water, mash and beat the fish and potatoes until very light, add the butter and pepper, and when slightly cooled add the egg, and more salt if necessary; shape quickly into cakes, slip off into a basket, and fry in smoking hot lard one minute; fry only five at a time, as more will cool the fat; the lard should be hot enough to brown a piece of bread while you count forty; drain on soft paper. These balls should be mixed while the potatoes and fish are hot. If you wish to prepare them the night before, omit the egg, and in the morning warm the fish and potatoes in a double boiler, and then add the egg; keep the fish in a bowl of cold water while picking it apart, and it will need no further soaking. Never chop salt fish; pick apart into small pieces, and rub with a potato masher until it is reduced to fine threads. Boston Fish Hash (" Boston Cook-book ").—Prepare as above, cook in a little salt-pork fat in a frying-pan until brown, and then turn out like an omelet. Boston Fish Souffle.—Prepare as above, add two tablespoonfuls of cream and two eggs, cream and eggs well beaten, and beaten separately; bake in a buttered dish. [graphic]Public domain photo by Klaus Beyer
- Capuchin A Catholic friar.
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Cable, George Washington. "Posson Jone'" and Père Raphaël: With a New Word Setting Forth How and Why the Two Tales Are One. Illus. Stanley M. Arthurs. New York: Charles Scribner's Sons, 1909. Google Books. Web. 27 Feb. 2012. <http://books. google.com/books?id=bzhLAAAAIAAJ>.L’Anthologie Louisianaise