"What say you to a piece
of beef and mustard?" SHAKESPEARE.
ACCOMPANIMENTS. MRS. DELL DE WOLFE.
With roast beef, tomato sauce, grated horseradish,
mustard, cranberry sauce, pickles. With roast pork, apple sauce
and cranberry sauce. With roast veal, tomato sauce, mushroom sauce,
onion sauce, or lemon sauce. With roast mutton, currant jelly, caper
sauce, bread sauce, onion sauce. With roast lamb, mint sauce, green
TO BOIL MEATS.
For all meats allow from fifteen to twenty minutes
for each pound. Skim well. All fresh meats are to be put into boiling
water to cook; salt meats into cold water. Keep the water constantly
boiling, otherwise the meat will absorb the water. Be sure to add
boiling water if more is needed. The more gently meat boils the
more tender it will be.
TO BROIL MEATS.
In broiling all meats, you must remember that the
surface should not be cut or broken any more than is absolutely
necessary; that the meat should be exposed to a clear, quick fire,
close enough to sear the surface without burning, in order to confine
all its juices; if it is approached slowly to a poor fire, or seasoned
before it is cooked, it will be comparatively dry and tasteless,
as both of these processes are useful only to extract and waste
those precious juices which contain nearly all the nourishing properties
of the meat.
BEEFSTEAK. MR. GEORGE B. CHRISTIAN.
The chief secret in preparing the family steak lies
in selection. Like cooking the hare, you must first catch it. Choose
a thick cut from the sirloin of a mature, well fatted beeve, avoiding
any having dark yellow fat. Detach a portion of the narrow end and
trim off any adhering inner skin. Place the steak upon a hot spider,
and quickly turn it. Do this frequently and rapidly until it is
thoroughly seared, without burning. It may now be cooked to any
degree without releasing the juices. Serve upon a hot platter. Pour
over a scant dressing of melted butter. Season. Whosoever partakes
will never become a vegetarian.
STUFFED BEEFSTEAK. E. H. W.
Take a flank or round steak and pound well; sprinkle
with pepper andsalt. Make a plain dressing;
spread it on the steak; roll it up; tieclosely,
and put in a skillet with a little water and a lump of butterthe
size of an egg; cover closely and let it boil slowly one hour;then
let it brown in skillet, basting frequently. When done, dredge alittle
flour into the gravy, and pour over the meat.
TO FRY STEAK. MRS. H. T. VAN FLEET.
Have a nice tenderloin or porterhouse steak, one inch
and half inthickness, well hacked. Over this
sprinkle salt, pepper, and a littleflour. Have
ready a very hot spider. Into this drop plenty of good,sweet
butter (a quarter of a pound is not too much); when thoroughlymelted,
lay in the meat; turn frequently. While cooking, make manyopenings
in the steak to allow the butter to pass through. When done,place
on a hot platter and serve immediately.
BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET.
Have a steak well hacked; over this sprinkle pepper,
salt, and alittle flour. Into a very hot spider
drop one teaspoonful of lard;when melted, lay
in steak; pour over this two tablespoons boilingwater,
and cover steak with four good-sized onions, sliced very thin.Cover
quickly and cook five minutes; then turn all over together, andcook
five minutes longer. Care should be taken that the onions do notturn.
Take up on hot platter; place onions on top of meat, and serveimmediately.
BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS.
Put the steak on to fry, with a little butter. At the
same time putthe mushrooms on in a different
skillet, with the water from the canand one-half
cup extra; season with pepper and salt, and thicken witha
tablespoonful of flour. Take the steak out, leaving the gravy, intowhich
put the mushrooms, cook for a few minutes, and pour all over thesteak.
BEEF LOAF. MRS. J. J. SLOAN.
Take three and one-half pounds of lean beef (raw),
chopped; sixcrackers, rolled fine; three well-beaten
eggs, four tablespoonfuls ofcream, butter the
size of an egg; salt and pepper to taste; mix alltogether
and make into a loaf. Bake one and one-half hours. Servecold
in thin slices.
BEEF A LA MODE. ALICE TURNEY THOMPSON.
Take a round of beef, four or five inches thick, and
for a pieceweighing five pounds soak a pound of white bread in cold
water untilsoft; turn off the water; mash the bread fine; then add
a piece ofbutter the size of an egg, half a teaspoonful each of salt,
pepper,and ground cloves, about half a nutmeg, two eggs, a tablespoonful
offlour, and a quarter of a pound of fresh pork, chopped very fine.Gash
the beef on both sides and fill with half the dressing. Place ina
baking pan, with luke-warm water enough to cover it; cover the panand
put into the oven to bake gently two hours; then cover the topwith
the rest of the dressing, and put it back for another hour andlet
it brown well. On dishing up the meat, if the gravy is not thickenough,
stir in a little flour, and add a little butter. It is afavorite meat,
eaten cold for suppers and luncheons. When thus used, remove the gravy.
Always use calf's liver, cut in slices. Pour boiling
water over, andlet it stand fifteen minutes.
Fry some slices of breakfast bacon;take out
the bacon; roll the liver in either flour or corn meal, andfry
a delicate brown; sprinkle with salt and pepper. Serve with gravyif
POTATO AND MEAT PIE.
Take mashed potatoes, seasoned with salt, pepper, and
butter; line abaking dish with it; lay upon
this slices of cold meat (any kind),with a little
pepper, salt, catsup, and gravy; then another layer ofpotatoes,
another of meat, and so forth till pan is filled, having thelast
a cover of potatoes. Bake until thoroughly warmed. Serve in thedish
in which it is cooked.
COLD MEAT TURNOVERS. MRS. A. B.
Roll out dough very thin; put in it, like a turnover,
cold meat,chopped fine, and seasoned with pepper,
salt, catsup, and sweet herbs.Make into small
turnovers, and fry in lard until the dough is wellcooked.
VEAL CUTLETS. MRS. U. F. SEFFNER.
Fry a few slices of breakfast bacon. Dip the cutlets
in a beaten egg;roll in corn meal or cracker
crumbs; salt and pepper; put in skilletwith
the fat from bacon; fry slowly until a nice brown.
VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS.
Three pounds of veal or beef, chopped fine; three eggs,
beaten withthree tablespoons of milk, butter
the size of an egg, one cup ofpowdered crackers,
one teaspoon of black pepper; one tablespoon ofsalt;
mix well together; form into a loaf, and bake two and one-halfhours.
Baste with butter and water while baking.
Cut four pounds of veal into strips three or four inches
long andabout one inch thick. Peel twelve large
potatoes; cut them intoslices one inch thick.
Put a layer of veal in the bottom of thekettle,
and sprinkle salt and a very little pepper over it; then put alayer
of potatoes; then a layer of veal, seasoned as before, and so onuntil
all the veal is used. Over the last layer of veal put a layer ofsalt
pork, cut in slices; cover with potatoes; pour in water until itrises
an inch over the whole; cover close; heat fifteen minutes;simmer
DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD.
Two cups of stale bread crumbs, one tablespoonful melted
butter;pepper and salt to taste; make into a
soft paste with cream, and layover top of roast
to brown for about one-half hour before roast isdone.
VEAL AND HAM SANDWICH. MARY W. WHITMARSH.
Boil six pounds each of ham and veal. Save the water
from boiling theveal, and to it add half a box
of gelatine, dissolved in a little coldwater.
When the meat is cold, run through a sausage grinder, and withthe
meats mix the gelatinous water. Season the veal with salt,pepper,
and sweet marjoram. Put a little red pepper in the ham. Makealternate
layers of ham and veal, using a potato masher to pound itdown
smooth. Set in cold place. It is better to make it the daybefore
POT ROAST. MRS. BELINDA MARTIN.
Use any kind of meat; put into an iron pot a tablespoonful
of meatfryings or butter; let it brown; wash
off the roast, and put into thepot. After it
begins to fry, pour in enough water to half cover themeat;
season with pepper and salt; cover, and stew slowly. As themeat
begins to fry, add more water; turn it often, and cook aboutthree
hours. A half hour before serving, add either Irish or sweetpotatoes,
or turnips; let brown with the meat.
TO ROAST PORK.
Take a leg of pork, and wash clean; cut the skin in
squares. Make adressing of bread crumbs, sage,
onions, pepper and salt; moisten itwith the
yolk of an egg. Put this under the skin of the knuckle, andsprinkle
a little powdered sage into the rind where it is cut. Eightpounds
will require about three hours to roast. Shoulder, loin, orspare
ribs may be roasted in the same manner.
SCRAPPLE. MRS. EDWARD E. POWERS.
Two pounds pork, two pounds liver, two pounds beef,
a small heart;boil all until thoroughly cooked;
take up and chop while warm; putback into broth
(altogether you will have two and one-half or threegallons);
then make quite thick with corn meal. Cook one-half hour.Put
in pans to mold. Season meat while cooking with salt, pepper, andsage.
SPICED MEAT. MRS. IRA UHLER.
Take five pounds of beef from the shoulder and cover
with cold water;boil until very tender; chop
fine and season with salt and pepper.Slice four
or five hard boiled eggs. Alternate layers of meat andeggs,
having a layer of meat on the top. Put an ounce of gelatine anda
few cloves into the liquor in which the meat has been boiled; boilthis
down to one pint; strain it over the meat, which must be presseddown
with a plate. Set in a cool place. Slice cold for serving.
BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.
Put roast in oven, and cook within an hour of being
done; then place acouple of sticks across the
pan and rest your roast upon them. Make abatter
according to the following rule, and pour it right into thegravy
in which the roast has been resting, cook an hour and serve:Four
eggs, tablespoon of sugar, one quart of milk, six tablespoons offlour,
and a piece of butter the size of a walnut.
BONED SHOULDER OF MUTTON.
Have the bone carefully removed from a rather lean
shoulder of mutton,and fill the orifice thus
left with a good forcemeat. To make this,chop
fine half a pound of lean veal and quarter of a pound of ham andadd
to these a small cup of fine bread crumbs. Season with aquarter-teaspoonful
each of ground mace, cloves, and allspice, and asaltspoonful
of black pepper. Stir in a raw egg to bind the mixturetogether.
When the forcemeat has been put into the hole in theshoulder,
cover the mutton with a cloth that will close the mouth ofthe
opening, and lay the meat in a pot with the bone from theshoulder,
a peeled and sliced onion, carrot and turnip, a littleparsley
and celery, and a bay leaf; Pour in enough cold water tocover
the mutton entirely, stir in a heaping tablespoonful of salt,and
let the water come gradually to a boil and simmer until the muttonhas
cooked twenty minutes to the pound. Let it cool in the broth;take
it out; lay it under a weight until cold, and serve. This isalso
very good hot. The liquor makes excellent soup.
TO FRY HAM.
First, parboil it and drain well; then fry a light
brown. Make a gravywith milk, a little flour,
and a teaspoonful of sugar; pour over theham.
HAM TOAST. MRS. E. SEFFNER.
Chop lean ham (the refuse bits); put in a pan with
a lump of butterthe size of an egg, a little
pepper, and two beaten eggs. When wellwarmed,
spread on hot buttered toast.
BOILED HAM. The best ham
to select is one weighing from eight to ten pounds. Takeone
that is not too fat, to save waste. Wash it carefully before youput
it on to boil, removing rust or mold with a small, stiff scrubbingbrush.
Lay it in a large boiler, and pour over it enough cold waterto
cover it. To this add a bay leaf, half a dozen cloves, a couple ofblades
of mace, a teaspoonful of sugar, and, if you can get it, a goodhandful
of fresh, sweet hay. Let the water heat very gradually, notreaching
the boil under two hours. It should never boil hard, butsimmer
gently until the ham has cooked fifteen minutes to every pound.It
must cool in the liquor, and the skin should not be removed untilthe
meat is entirely cold, taking care not to break or tear the fat.Brush
over the ham with beaten egg, strew it thickly with very finebread
crumbs, and brown in a quick oven. Arrange a frill of paperaround
the bone of the shank, and surround the ham with water-cress,or
garnish the dish with parsley.
TONGUE. Wash the tongue
carefully, and let it lie in cold water for severalhours
before cooking--over night, if possible. Lay it in a kettle ofcold
water when it is to be cooked; bring the water to a boil slowly,and
let it simmer until the tongue is so tender that you can pierce itwith
a fork. A large tongue should be over the fire about four hours.When
it has cooled in the liquor in which it was boiled, remove theskin
with great care, beginning at the tip, and stripping it back.Trim
away the gristle and fat from the root of the tongue beforeserving
it. Serve with drawn butter or lemon sauce.
FORCEMEAT BALLS. MRS. JUDGE BENNETT.
Chop cold veal fine with one-fourth as much salt pork.
Season withsalt, pepper, and sweet herbs. Make
into balls; fry them brown. Eatthis way, or
drop into soup.
VEAL LOAF. MRS. U. F. SEFFNER.
Three pounds of lean veal chopped with one pound of
raw salt pork;three eggs, one pint of rolled
cracker; one tablespoon of salt, onetablespoon
of pepper, one tablespoon of butter, a little sage; mix alltogether;
make into a loaf. Put one-half pint of water in roaster;put
in the loaf; sprinkle fine cracker crumbs over it, and some smalllumps
of butter; bake slowly one hour; if baked in open pan, bastesame
Parboil them in salt water; remove the skin and tough
parts; cut inpieces the size of a large oyster;
dip in beaten egg; roll in crackercrumbs, seasoned
with salt and pepper; fry in hot butter, or drop inhot
lard, as you would doughnuts.
SWEET BREADS WITH PEAS. MRS. E. S.
Parboil the sweet breads; cut in small squares; add
to them a coffeecup of cream, pepper, salt,
and a tablespoon of butter. Cook the peastender,
and add them to the sweet breads. Moisten a tablespoonful offlour
with a little milk; add, and boil up once or twice just beforeserving.
A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF.
MRS. JUDGE BENNETT.
Mix in four gallons of water a pound and a half of
sugar or molasses,and two ounces of saltpetre.
If it is to last a month or two, use sixpounds
of salt. If you wish to keep it through the summer, use ninepounds
of salt. Boil all together; skim and let cool. Put meat inthe
vessel in which it is to stand; pour the pickle over the meatuntil
it is covered. Once in two months, boil and skim the pickle andthrow
in two or three ounces of sugar, and one-half pound of salt. Invery
hot weather rub meat well with salt; let it stand a few hoursbefore
putting into the brine. This draws the blood out.
TO CURE BEEF. MRS. S. A. POWERS.
FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one
and three-fourthspounds; coarse salt, three
and one-half pounds; water, two gallons;boil
together; let cool; pour over meat. Keep the meat under the
"Cheerful cooks make every dish a feast."
Always have the water boiling when you put your vegetables
in, andkeep it constantly boiling until they
are done. Cook each kind byitself when convenient.
All vegetables should be well seasoned.
Boil the beets in salted water until tender. When cold,
skin; cut inthin slices, and dress with white
pepper, salt, oil, or butter, andvinegar; or
pour over them a French dressing, and toss with a silverfork
until every piece is coated with the dressing. STRING
BEANS, WITH ACID DRESSING. MRS. W. H. ECKHART. Cook
wax beans in salted water with a little salt pork. When thebeans
are tender, take out and drain. Let a few bits of breakfastbacon
brown in a skillet, then put in a half pint of good vinegar anda
spoonful of sugar (omit the sugar if you prefer the pure acid); letboil;
add an onion, sliced fine; pour over the beans, and mix wellbefore
BAKED BEANS. MRS. S. A. POWERS.
Pick over and wash well one quart of small white
beans; soak overnight. In the morning, pour
off the water and cover with cold water.After
boiling one-half hour, drain them, and cover again with coldwater.
Boil until cooked, but not broken. Put them in a baking dish.In
the center place one pound salt pork (which has been parboiled andwell
gashed), one tablespoonful of molasses, one dash of cayennepepper,
black pepper to taste, and, if necessary, a little salt.Ordinarily
the pork should salt the beans. Cover with part of theliquor
in which the pork has been parboiled, and bake three hours.
COLD SLAW, WITH ONION. MRS. E.
Slice cabbage fine on a slaw cutter. To a dish of cabbage
use onelarge onion, also sliced fine. Mix with
good vinegar; salt, pepperand sugar to taste.
CABBAGE. MRS. W. H. ECKHART.
HOW TO BOIL.--Cut a large head of cabbage into quarters;
then re-cutthe quarters, and wash well in
cold water; pour boiling water over it,and
cover about five minutes; drain in colander, and add onegood-sized
onion, a pinch of cayenne pepper, and enough meat broth tocover
it; boil until tender. A brisket of beef is best for the broth.
CABBAGE. MISS BERTHA MARTIN.
SCALLOPED.--Roll crackers as for oysters. Cut cabbage
as for slaw.Put in your pan a layer of crackers,
then a layer of cabbage, Withsalt, pepper,
and lumps of butter, until the pan is filled; cover withsweet
milk. Bake thirty or forty minutes.
GREEN CORN PATTIES. MRS. G. H. WRIGHT.
Take twelve ears of green corn (grated), one teaspoon
of salt, and oneteaspoon of pepper; beat one
egg into this, with two tablespoons offlour.
Drop into hot butter or lard.
CORN OYSTERS. MRS. G. H. WRIGHT.
To one quart of grated corn add three eggs, beaten
separately; fourcrackers, rolled fine; salt
and pepper to taste. Fry in butter orlard.
CORN OYSTERS. MRS. J. C. WALTERS.
Grate and chop one pint of young sweet corn; add one
egg, well beaten;one teacupful flour, three
tablespoonfuls cream, one teaspoonful salt.Fry
POTATOES "AU GRATIN." JENNY E. WALLACE.
Take one tablespoonful of butter, and three tablespoonfuls
of flour;mix together on stove, and add two
cups milk. Chop fine cold boiledpotatoes;
put in a baking dish; pour the dressing over, and add enoughgrated
cheese to cover it; bake about thirty minutes.
POTATO CROQUETTES. MRS. F. W. THOMAS.
Take one pint of mashed potatoes; season with one tablespoonful
ofsoft butter, one-half saltspoon of white pepper,
one-half teaspoon ofsalt, one-half teaspoon
of celery salt, a few drops of onion juice,and
some egg; mix well till light; rub through a strainer; return tothe
fire and stir till the potato cleaves the dish. When cool, shapeinto
balls, then into cylinders; roil in fine bread or cracker crumbs;dip
in beaten egg, then in crumbs again, and fry brown in hot fat.
WHIPPED POTATOES. MRS. B. B. CLARK.
Instead of mashing in the ordinary way, whip potatoes
with a forkuntil light and dry; then put in
a little melted butter, some milk,and salt to
taste, whipping rapidly until creamy. Put as lightly andirregularly
as you can in a hot dish.
For lyonnaise potatoes chop an onion fine; fry it brown
in atablespoonful of butter; add another tablespoonful
to the iron spiderafter the frying, and let
the butter become very hot. Then cut sixwhole
boiled potatoes into thick or half inch slices, and lay them inthe
spider, which should be ample enough to hold them without lappingover
another. Let them fry brown on both sides, tossing themoccasionally
to prevent them burning. Sprinkle a tablespoonful ofparsley
over them, and serve at once. They should be very hot whenbrought
on the table.
ESCALOPED POTATOES. MRS. O. W. WEEKS.
Pare and slice thin the potatoes; put a layer in your
pudding panone-half inch deep; sprinkle salt,
pepper, and bits of butter over it;then put
another layer of potatoes, and another sprinkle of salt,pepper,
and butter, until you have as many layers as you wish. Fillin
with sweet cream or milk until you can just begin to see it.Sprinkle
on top one cracker, pulverized. Bake in hot oven fromone-half
to one hour.
MASHED SWEET POTATOES. MRS. W. H. ECKHART.
Pare and boil till done; drain, and mash smooth; add
milk or cream,and salt; beat like cake, with
a large spoon--the more they are beatenthe better
they become. Put in a baking dish; smooth with a knifedipped
in milk; place a lump of butter in the center; sprinkle withpepper,
and place in a hot oven for a few minutes.
BROWNED SWEET POTATOES. MRS. ECKHART.
Pare, and cut in halves. Have in a skillet some hot
fryings, in whichplace potatoes; pour in about
one-half pint of water; season with saltand
pepper. Cook until tender. Remove the cover, and let brown; takeout
in dish; throw a spoonful of sugar into skillet, with a littleflour
and water; let boil up once or twice, and pour over thepotatoes.
SWEET POTATOES, SOUTHERN FASHION. MRS. W. E.
Boil your potatoes until soft; slice them, and lay
in a butteredpudding dish. Sprinkle each layer
with light brown sugar; and dotthickly with
bits of butter. Over all pour enough water to cover wellthe
bottom of your dish. Set in oven and bake half an hour or more,thoroughly
browning the top, and cooking the sugar, butter and waterinto
a rich syrup. Some add, also, a dash of flour between thelayers.
Serve hot with your meat and other vegetables.
DRIED PUMPKIN. MRS. J. EDD THOMAS.
Stew pumpkin as for pie; spread upon plates, and dry
in the ovencarefully. When you wish to make
pie, soak over night; then proceedas you would
with fresh pumpkin. Pumpkin prepared in this way willkeep
well until spring, and pies are as good as when made with freshpumpkin.
STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with
water two inchesabove rice; cook dry; then cover
with a cup or more of milk; addbutter the size
of a walnut, and salt to taste. When cooked dryagain,
serve hot with cream and sugar.
NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS.
Take two quarts shelled Lima beans (green), one dozen
ears of corn(cut off cob), and one pound pickled
pork. Cover pork with water, andparboil it;
add beans cooked until they burst; then add corn, twotablespoonfuls
sugar, butter the size of a walnut, and pepper totaste.
After corn is added, watch carefully to keep from scorching.
TURNIPS. M. E. WRIGHT.
Put one-half teacup of butter in your kettle, and let
it get hot; thenadd one tablespoon sugar. Have
your turnips sliced fine; put them inyour kettle
and stir well; add enough water to stew tender; thensprinkle
over them one tablespoon of flour and a little rich cream.Stir
well, and serve. Sweet potatoes are excellent cooked the sameway.
TO STEW TURNIP. MRS. ECKHART.
Pare, halve, and slice them on a slaw cutter; boil
in clear water.When tender, add a large lump
of butter, a teaspoonful of sugar, andpepper
and salt to taste. Stir in flour and cream to thicken likepeas.
Serve in sauce dishes.
TOMATO MACARONI. EXCHANGE.
Break macaroni in pieces three inches long and boil
until tender.Butter a deep dish, and place a
layer of pared and sliced tomatoes onthe bottom
(if canned, use them just as they come from the can); add alayer
of the stewed macaroni, and season with salt, pepper, and bitsof
butter; add another layer of tomato, and so on until the dish is asfull
as desired. Place a layer of cracker crumbs on top, with bits ofbutter.
Bake about thirty minutes, or until well browned.