ALBERT R. MANN LIBRARY 
 Cornell University 
 
 Gift of 
 Thomas Bass 
 
 
 
 
 ^^-^^^ 
 
 tr ^o^ 
 
 
 From Home Bakings, by Edna Evans 
 San Francisco, 1912. 
 
 
3 1924 085 805 137 
 
The original of tliis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924085805137 
 
Tbe 
 
 Ideal Cook Book 
 
 CONTAINING 
 
 VALUABLE RECIPES IN ALL THE DEPARTMENTS, 
 INCLUDING SICKROOM COOKERY. 
 
 By 
 ANNE CI^ARKE 
 
 TORONTO: THE WESTMINSTER COMPANY 
 
 LIMITED, CONFEDERATION LIFE BUILDING 
 
 1899 
 
Entered according to Act of Parliament of Canada in 
 the year one thousand eight hundred and ninety-nine by 
 Geo. J. McI,EOD at the Department of Agriculture. 
 
PREFACE. 
 
 As a general rule, I do not believe in prefaces, but feeling 
 bound to submit to the time-honored custom, I am free to con- 
 fess that had I known the labor necessary to produce a first- 
 class " Cookery Book," I should hardly have had the 
 resolution to commence it. However, I have done my utmost 
 to make it useful and acceptable to the ladies of the Dominion 
 of Canada. The recipes have been most carefully compiled, 
 and valuable assistance has been rendered me by friends in the 
 British Isles, France, Germany and the United States, to all of 
 whom I tender my most sincere thanks. I also desire to 
 record my grateful appreciation of the immense success my 
 "Cookery Book" has met with. The number of orders 
 already received for it convinces me that I have supplied a real 
 want, and that my book will help my sisters to lighten their 
 toil and gladden the hearts of their families. 
 
 ANNE CLARKE. 
 
INTRODUCTORY OBSERVATIONS 
 
 " The number of inhabitants who may be supported in any country 
 upon its internal produce depends about as much upon the state of the Art 
 of Cookery as upon that of Agriculture ; but if Cookery be of so much 
 fmportance, it certainly deserves to be studied with the greatest of care. 
 Cookery and Agriculture are arts of civilized nations. Savages understand 
 neither of them." — Coant Rumford's Works, Vol. I. 
 
 The importance of the Art of Cookery is very great ; in- 
 deed, from the richest to the poorest the selection and prepara- 
 tion of food often becomes the chief object in life. The rich 
 man's table is luxuriously spread; no amount of money is 
 spared in procuring the rarest delicacies of the season. Art 
 and Nature alike contribute to his necessities. The less 
 wealthy have, indeed, fewer resources, yet these may be greatly 
 increased by the knowledge of what may be called trifling 
 details and refinement in the art of cookery, which depend 
 much more on the manner of doing a thing than on the cost 
 attending it. To cook well, therefore, is immensely more 
 important to the middle and working classes than to the rich, 
 for they who live by the " sweat of their brow," whether mentally 
 or physically, must have the requisite strength to support their 
 labor. Even to the poor, whose very life depends upon the 
 produce of the hard earned dollar, cookery is of the greatest 
 importance. Every wife, mother, or sister should be a good 
 plain cook. If she has servants she can direct them, and if 
 not, so much the more must depend upon herself. To such 
 we venture to give a few general hints. An old saying (to be 
 found in one of the earliest cookery books) :" " First catch your 
 hare, etc.," has more significance than is generally supposed. 
 To catch your hare well, you must spend your income judi- 
 ciously. This is the chief thing. In our artificial state of 
 
 7 
 
8 Dominion Cook Book. 
 
 society, every income, to keep up appearances, has at least 
 half as much more to do than it can afford. In the selection 
 of provisions, the best is generally the cheapest. Half a pound 
 of good meat is more nutritious than three times the amount 
 of inferior. As to vegetables buy them fresh. Above all, where 
 an income is small and there are many to feed, be careful that 
 all the nourishment is retained in the food that is purchased. 
 This is to be effected by careful cooking. Cleanliness is an 
 imperative condition. Let all cooking utensils be clean and in 
 order. Uncleanliness produces disorder, and disorder con- 
 fusion. Time and money are thus wasted, dinner spoiled, and 
 all goes wrong. In the cooking of meat by any process what- 
 ever, remember, above all, to cook the juices in it, not out of 
 it. 
 
 BOILING. 
 
 In boiling put the meat, if fresh, into cold water, or, if salt, 
 into luke-warm. Simmer it very gently until done. It is a 
 general rule to allow a quarter of an hour to every pound of 
 meat; but in this, as in everything else, judgment must be 
 used according to the bone and shape of the joint, and accord- 
 ing to the taste of the eaters. All kinds of meat, fish, flesh and 
 and fowl, should be boiled very slowly, and the scum taken off 
 just as boiling commences. If meats are allowed to boil too fast 
 they toughen, all their juices are extracted, and only the fleshy 
 fibre, without sweetness, is left ; if they boil too long they are 
 reduced to a jelly, and their nourishing properties are trans- 
 ferred to the water in which they are boiled. Nothing is more 
 difficult than to boil meat exactly as it should be ; close atten- 
 tion and good judgment are indispensable. 
 
 ROASTING. 
 
 In roasting meat the gravy may be retained in it by pricking 
 the joint all over with a fork and rubbing in pepper and salt. 
 Mutton and beef may be underdone, veal and pork must be 
 
Introductory Observations. 
 
 well cooked. Young meat generally requires more cooking 
 than old ; thus lamb and veal must be more dope than mutton 
 and beef. In frosty weather meat will require a little more time 
 for cooking. All joints for roasting will improve by hanging a 
 day or so before cooking. 
 
 BROIUNG. 
 
 Broiling is the most nutritious method of cooking mutton 
 and pork chops, or beef and rump steaks, kidneys (which 
 should never be cut open before cooking), etc. Have the 
 gridiron clean, and put over a clear fire ; put the meat on it ; 
 "keep it turned often." This last is a common direction in 
 books, but the reason why is never stated ; it is to keep the 
 gravy in the meat. By letting the one side of a steak be well 
 done before turning, you will see the red gravy settled on the 
 top of the steak, and so the meat is hard and spoiled. This is 
 cooking the gravy out of, instead of keeping it in, the meat to 
 nourish the consumer. Never stick the fork in the meaty 
 part ; you will lose gravy if you do. Be sure to turn often, and 
 generally the chop or steak is done if it feels firm to the fork ; 
 if not done it will be soft and flabby. It is economical to 
 broil well. Many a very little piece of meat, nicely broiled, 
 with gravy in it, well seasoned with pepper and salt, a very 
 little butter on it, and served up quite hot, will make a better 
 and more nourishing meal than four times the amount of 
 badly cooked in the frying pan. 
 
 FRYING. 
 
 Although very bad for chops or steaks, the frying pan is 
 indispensable for some things, such as veal cutlets, lamb chops 
 (sometimes), fish, pancakes, etc. Most meats and fish are 
 usually fried with egg and bread crumbs. The frying pan 
 must be kept clean. This is very essential, as the dirt that 
 sticks to the pan absorbs the fat, prevents the meat browning, 
 and turns it a nasty black color. Have a clear brisk fire, as 
 
10 The Dominion Cook Book. 
 
 the quicker meat is fried the tenderer it is. According to what 
 is to be fried, put little of much fat in the pan, fish and pan- 
 cakes require a considerable quantity. The fat must always 
 boil before putting the meat into it ; if not it coddles. For 
 veal cutlets a little butter is best and most economical, as it 
 helps to make the gravy; but even this expense may be 
 dispensed with, if incompatible with the income of the family, 
 and yet the cutlets be well cooked. Most have a few slices of 
 bacon with either cutlets or liver ; the fat from this, if the bacon 
 be not rank, will do very nicely ; and if the meat be well 
 flavored and fried quickly, and some nice gravy made to it, few 
 persons would know the difference. Some like thickened and 
 some plain gravy to these fried meats ; some a large quantity, 
 others very little ; all these must be accommodated. To make 
 these gravies, have ready a little burnt sugar to brown with ; 
 empty the pan of the fat, if it be, as is most likely, too rank to 
 use ; put some warm water, as much as you wish to make, in 
 the pan ; mix very smoothly sufficient flour and water to 
 thicken it to taste ; into this put as much butter as you like to 
 use (a little will do, and more will make it richer) ; pepper and 
 salt it sufficiently ; stir it very smoothly into the pan, while the 
 water is only warm ; stir it well until it boils, and brown it with 
 the burnt sugar to your taste. This will be a cheap and very 
 nice gravy for all fried meats ; and where meat is short, chil- 
 dren are very fond of such over potatoes, haricot beans, or 
 even bread in their plates ; and not being too rich or greasy it 
 will not disagree with them. Care must be taken after the 
 gravy is boiled not to let it boil fast for any length of time, as 
 all thickened gravies, hashes, etc., boil away very fast and dry 
 up ; neither must it stand still in the pan ; a whitish scum then 
 settles on the top and spoils the appearance of it. On the 
 plainest and humblest table, dishes may as well look inviting. 
 N. B.— For all frying purposes be particular that the pan is 
 thoroughly hot before using. 
 
-J^+^ * S O U P S * W"-^^ 
 
 1. CrOWdiei or Scotch Soup— Ingredients— 2 gallons of liquor 
 
 from meat, ^ pint of oatmeal, 2 onions, salt and pepper. 
 
 Any kind of liquor, either salt or fresh ; remove all fat from 
 it, and put in a stewpan. Mix the oatmeal with a quarter of a pint 
 of the liquor, into a smooth paste ; chop the onions as finely 
 as possible, and put them into the paste, add salt and pepper 
 to taste. Allow the liquor to boil before stirring in the paste, 
 boil twenty minutes, stirring occasionally to prevent it getting 
 lumpy. N.B — Salt to be omitted if salt liquor is used. 
 
 2. Macaroni Soup— Ingredients S cts. worth of bones, i tablespoon- 
 
 ftil of salt and peppercorns, I good sized turnip and 4 leeks, 2 
 carrots, 4 onions, 2 cloves, l blade of mace, I bunch of herbs, i.e. 
 marjoram, thyme, lemon-thyme and parsley, X It), of macaroni. 
 Time required about two and one half hours. Break up the 
 bones and put them into a stewpan with cold water enough to 
 cover them and one quart more. When on the point of boiling put 
 in a tablespoonful of salt to help the scum to rise, then take the 
 turnip, peel it and cut it in quarters ; then take two carrots, wash 
 and scrape them ; take also four leeks, wash and shred them up 
 finely ; now take four onions, peel them and stick two cloves into 
 them ; then skim the soup well and put in the vegetables, add a 
 blade of mace and a teaspoonful of peppercorns, then allow soup 
 to simmer gently for two and one-half hours, then take one- 
 quarter pound of macaroni, wash and put in a stewpan with plenty 
 of cold water and a little salt. Allow it to boil until tender, then 
 strain off the water and pour some cold water on, to wash the 
 macaroni again ; then cut in small pieces and it is ready for the 
 soup. When the soup is ready for use strain it over the 
 macaroni. 
 
The Dominion Cook Book. 
 
 3. Milk Soup— Ingredients — 4 potatoes, 2 leeks or onions, 2 oz. of 
 
 butter, pepper ^ oz. of salt, i pint of milk, 3 tablespoonfuls of tapi- 
 oca. - 
 
 Put two quarts of water into a stewpan, then take four potatoes, 
 peel and cut in quarters, take also two leeks, wash well in cold 
 water and cut them up ; when the water boils put in potatoes 
 and leeks, then add the butter, salt, and pepper to taste. Allow 
 it to boil to a mash, then strain the soup through a cullender, 
 working the vegetables through also ; return the pulp and the 
 soup to the stewpan, add one pint of milk to it and boil ; when 
 boiling, sprinkle in by degrees tapioca, stirring all the time; 
 then let it boil for fifteen minutes gently. 
 
 4. Tapioca, Soup— Ingredients — i pint of wliite stock, I oz. of tapioca, 
 
 yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt. 
 
 Put stock on to boil, then stir in gradually the tapioca, and 
 allow it to simmer until quite clear, then to the yolks of the eggs 
 add the cream or milk and stir with wooden spoon, strain into 
 basin. Take stock from the fire to cool a little, add by degrees 
 three tablespoonfuls of it to the liaison, stirring well all the 
 time. Then mix all together, stir well, and add pepper and 
 salt to taste. Warm before serving, but do not boil. 
 
 5. Spring Vegetable Soup— Ingredients— 2 lbs. of the shin of 
 
 beef, 2 lbs. of knuckle of veal, a little salt, 2 young carrots, I turnip, 
 I leek, j^ head of celery, I cauliflower, I gill of peas, }( of saltspoon- 
 ful of carbonate of soda. 
 
 Cut the meat from the bone — do not use the fat ; break the 
 bones in halves, do not use the marrow. Put the meat and 
 bones into a stock pot with five pints of cold water, a teaspoon- 
 ful of salt will assist the scum to rise, boil quickly and remove 
 scum as it rises, then simmer gently five hours. Cut carrots 
 and turnips in slices, the head of celery and leek, wash well and 
 cut in squares, put the cauliflower in sprigs after washing. One 
 hour before serving add vegetables ; the sprigs of cauliflower can 
 be put in fifteen minutes before serving. Put one gill of peas, 
 a teaspoonful of salt, a quarter of a saltspoonful of soda into 
 boiling water and boil fifteen minutes, then put peas in tureen 
 and pour soup over them. 
 
 6. Good Gravy Soup— Ingredients— i lb. of beef, i lb. of veal, lib. 
 
 of mutton, 6 quarts of water, i crust of bread, i carrot, I onion, a 
 little summer savory, 4 cloves, pepper, and a blade of mace. 
 
 Cut the meat in small pieces and put into the water, with 
 
Soups. 13 
 
 the crust of bread toasted very crisp. Peel the carrot and 
 onion, and, with a little summer savory, pepper, four cloves, 
 and a blade of mace, put in the stewpan. Cover it and let it 
 stew slowly until the liquor is reduced to three quarts. Then 
 strain it, take off the fat, and serve with sippets of toast. 
 
 7. Scoth Mutton Broth— Ingredients— 2 qts. of water, neck of 
 
 mutton, 4 or 5 carrots, 4 or S turnips, 3 onions, 4 large spoonfuls of 
 Scotch barley, salt to taste, some chopped parsley. 
 
 Soak a neck of mutton in water for an hour ; cut off the 
 scrag, and put it into a stew-pot with two quarts of wpter. As 
 soon as it boils skim it well and then simmer it an hoar an a 
 half; then take the best end of the mutton, cut it into pieces 
 (two bones in each), take some of the fat off, and put as many 
 as you think proper ; skim the moment the fresh meat boils up, 
 and every quarter of an hour afterwards. Have ready four or 
 five carrots, the same number of turnips, and three onions, all 
 cut, but not small, and put them in soon enough to get quite 
 tender ; add four farge spoonfuls of Scotch barley, first wetted 
 with cold water. The meat should stew three hours. Salt to 
 taste, and serve all together. Twenty minutes before serving 
 put in some chopped parsley. It is an excellent winter dish. 
 
 8. A Roast Beef and Boiled Turkey Soup— Ingredients- 
 
 Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 tur- 
 nips, yi doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of 
 flour, some bread. 
 
 Take the liquor that the turkey is boiled in, and the bones 
 of the turkey and beef; put them into a soup-pot with two or 
 three carrots, turnips and onions, half a dozen cloves, pepper,salt, 
 and tomatoes, if you have any; boil it four hours, then strain all 
 out. Put the soup back into the pot, mix two tablespoonfuls 
 of flour into a little cold water ; stir it into the soup ; give it ■ 
 one boil. Cut some bread dice form, lay it in the bottom of 
 the tureen, pour the soup on to it, and color with a little soy. 
 
 9. Veal or Lamb Soup— Ingredients— Knuckle of veal, 2 onions, 5 
 
 or 5 turnips, some sweet marjoram, salt and cayenne pepper, flour, 
 6 or 8 potatoes, a few dumplings, i tablespoonful of burnt sugar. 
 
 Take a knuckle of veal, crack the bone, wash, and put it on 
 to boil in more than sufficient water to cover it. After boiling 
 some time, pare, cut, and wash two onions, five or six turnips, 
 and put in with the meat. When this has boiled one hour add 
 some sweet majoram, rubbed fine, with salt and cayenne pepper 
 
14 The Dominion Cook Book. 
 
 to taste. Then take flour, which mix with cold water to the 
 consistency of cream, and add to the soup while boiling. Care 
 must be taken not to make it too thick. Then pare and cut 
 into small pieces six or eight potatoes, which add about half 
 an hour before being served ; and about ten minutes before 
 sending to table put in a few dumplings. As veal makes a 
 white soup, the color is much improved by adding a table- 
 spoonful of burnt sugar. This soup may be thickened with 
 rice, if preferable. 
 
 10. French Soup— Ingredients — i sheep's head, 3 qts. of water, 
 
 I bunch of sweet herbs, I teacupful of pearl barley, 6 onions, I 
 turnip, I carrot, few cloves, mushroom catsup, butter and flour. 
 
 Take one sheep's head, remove the brains, and steep it as 
 before. Put it into a saucepan with three quarts of water, one 
 teacupful of pearl barley, six onions, one turnip, one carrot, a 
 bunch of sweet herbs, and a few cloves. Let it simmer gently 
 for about five hours, then remove the head ; strain and rub the 
 vegetables through a sieve, or leave them whole, according to 
 taste ; Let it stand all night, and when cold take off every par- 
 ticle of fat ; cut up the meat from the head into small pieces 
 and warm it up in the soup. Season to taste, add a little mush- 
 room ketchup, and thicken with butter and flour. This will 
 be found very little inferior to mock turtle soup. 
 
 11. Greek Soup— Ingredients— 4 lbs. of lean beef, i lb. of lean mut- 
 
 ton, I lb of veal, 4 ozs. of lean ham, 4 carrots, 4 onions, I head of 
 celery, a little soy, a few allspice and a few coriander seeds, some 
 pepper and salt, 10 qts. of water. 
 
 Cut up the beef, mutton, and veal into small pieces and 
 throw into a stewpan with ten quarts of cold water ; add a 
 little salt, and then place on the stove to boil ; take off" the 
 scum, add a little cold water, and take off' the second scum ; 
 then cut up the carrots, onions and celery and throw in the 
 pot ; add a little more salt, a few allspice and coriander seeds ; 
 let it simmer six hours, color the soup with a little soy, and 
 strain it through a fine cloth ; take off any fat that may be on 
 the soup with a sheet of paper ; before sending to table boil 
 the soup, arid place in the tureen a little fried lean ham cut 
 into small pieces. 
 
 12. Giblel Soup— Ingredients— 3 sets of ducks' giblets, 2 lbs. of beef 
 some bones, shank bones of two legs of mutton, 3 onions, some 
 herbs, pepper and salt, carrots, 3 qts. of water, % pt. of cream, I 
 02. of butter, i spoonful of flour. 
 
Soups. 15 
 
 Thoroughly clean three sets of ducks' giblets, cut them in 
 pieces and stew with two pounds of beef, some bones, the 
 shank bones of two legs of mutton, three small onions, some 
 herbs, pepper and salt to taste, and carrots, for three hours in 
 three quarts of water. Strain and skim, add one quarter pint 
 of cream mixed with one ounce of butter kneaded with a 
 spoonful of flour and serve with the giblets. (Only the gizzard 
 should be cut). 
 
 13. Calf S Head Soup— Ingredients— 7 lbs. of shin of beef, a little 
 
 lean ham, 5 qts. of water, i oz. of salt, savory herbs, 1 onion, some 
 celery, 3 carrots, 2 turnips, a little mace, 8 or 10 cloves, some 
 peppercorns, yi calfs head, 8 ozs. fine rice flour, j^ teaspoonful of 
 cayenne, some pounded mace, some forcemeat. 
 
 Stew seven pounds of shin of beef with a little lean ham in 
 five quarts of water till reduced one half, adding, when boiling, 
 one ounce of salt, savory herbs, one onion, some celery, three 
 carrots, two turnips, a little mace, eight or ten cloves, some 
 peppercorns. It should gently boil seven hours and then be 
 set aside for use. In this stock stew half a boned calPs head, 
 rolled and tied with a string, half an hour ; let it cool in the 
 liquor, strain and skim and heat five pints in a large saucepan 
 with the flesh of the head cut into dice ; use all the skin and 
 tongue but only part of the flesh. Simmer till quite tender, 
 stirring in eight ounces of fine rice flour, one quarter teaspoon- 
 ful of cayenne, pounded mace, and some more broth or water 
 if thicker than batter. Boil ten minutes, and serve the soup 
 wit.i fried forcemeat. 
 
 14. Mullagatawny Soup— Ingredients— Some good butter, 3 or 
 
 4 large onions, limbs of a rabbit or fowl, 5^ pts. of boiling stock, 
 2 tablespoonfuls of currie powder, and 3 of browned flour, a little 
 cold stock and meat, part of a pickled mango, some carefiiUy boiled 
 rice, the juice of a lemon. 
 
 Slice and fry in some good butter three or four large onions ; 
 put them in a saucepan with a little butter, and brown in it the 
 limbs of a rabbit or fowl well floured. Add one quart of good 
 boiling stock, and stew gently one hour. Pass the stock and 
 onions through a strainer, add one and a half pints more 
 stock, put it in a clean pan, and when boiling add two table- 
 spoonfuls of currie powder mixed with three of brown flour, a 
 little cold stock and meat, and simmer twenty minutes. Part 
 of a pickled mango cut into shreds is often served with the soup, 
 
1 6 The Dominion Cook Book. 
 
 and some like the taste of freshly grated cocoa nut but it is by 
 
 no means generally admired. Send to tab e with carefully 
 
 boiled rice. The juice of a lemon added before serving is an 
 
 improvement. 
 
 I? Oyster Soup A La Reine-Ingredients-2 or 3 doz. small 
 
 oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt. 
 
 boiling cream. 
 Two or three dozen small oysters to each pint of soup 
 should be prepared. Take the beards and simmer them sepa- 
 rately in a little very pale veal stock thirty minutes. Heat two 
 quarts of the stock, flavor with mace and cayenne, and add the 
 strained stock from the oyster beards. Simmer the fish in 
 their own liquor, add to it the soup and one pint of boiling 
 cream. Put the oysters in a tureen, pour over the soup, and 
 serve. If not thick enough thicken with arrowroot or butter 
 mixed with flour. 
 
 16. Chicken Soup (Brown)— Ingredients— i or 2 fowls, a bunch of 
 
 herbs, i carrot, I onion, 2 oz. of lean ham, 2oz. of butter, pepper 
 
 and salt, 2 qts. of good stock, and a. little roux, a few allspice, a 
 
 little grated nutmeg and mace. 
 
 Cut up the carrot and onion, and fry in two ounces of good 
 
 butter a nice light brown, add the ham and fowl cut up small, 
 
 taking care to break up the bones with a chopper, add the stock 
 
 and boil until the fowl is cooked to rags ; thicken with a little 
 
 roux, add the allspice and mace and a little grated nutmeg, color 
 
 with a litfle soy, add seasoning to taste. Serve with the soup 
 
 some plain boiled rice. 
 
 17. Beef Gravy Soup — Ingredients — Some beef water, 2 oz. of salt 
 
 to every gal. of water, 4 turnips, 2 carrots, some celery, 4 young 
 leeks, 6 cloves, i onion, yi teaspoonful of peppercorns, some savory 
 herbs. 
 
 Various parts of beef are used for this ; if the meat, after the 
 soup is made, is to be sent to the table, rump steak or the best 
 parts of the leg are generally used, but if soup alone is wanted, 
 part of the shin with a pound from the neck will do very well. 
 Pour cold water on the beef in the soup pot and heat the soup 
 slowly, the slower the better, letting it simmer beside the fire, 
 strain it carefully, adding a little cold water now and then, put in 
 two ounces of salt for every gallon of water, skim again, and put 
 in four turnips, two carrots, some celery, four young leeks, six 
 cloves stuck into an onion, half a teaspoonful of peppercorns. 
 
Soups. i 7 
 
 and some savory herbs ; let this soup boil gently for six hours ; 
 strain. 
 
 18. Rice-Flowr Soup— Ingredients— A little cold broth, 8 oz. of fine 
 
 rice-flour, 2 qts. of fast boiling broth, mace, cayenne and salt, 
 2 dessertspoonfuls of currie powder, juice of ^ a lemon. 
 
 Mix to a smooth batter, with a little cold broth, eight oz. of 
 fine rice-flour, and pour it into a couple of quarts of fast boiling 
 broth or gravy soup. Add to it a seasoning of mace and cay- 
 enne, with a little salt if needful. It will require but ten 
 minutes boiling. Two dessertspoonfuls of currie powder, and 
 the strained juice of half a moderate sized lemon, will greatly 
 improve this soup ; it may also be converted into a good com- 
 mon white soup (if it be made of real stock) by the addition of 
 three quarters of a pt. of thick cream to the rice. 
 
 19. Milk Soup With Vermicelli— Ingredients— Salt, 5 pts. of 
 
 boiling niilk, 5 oz. of fresh vermicelli. 
 Throw a small quantity of salt into five pints of boiling 
 milk, and then drop lightly into it five ounces of good fresh ver- 
 micelli ; keep the milk stirred as this is added to prevent its 
 gathering into lumps, and continue to stir it very frequently 
 from fifteen to twenty minntes, or until it is perfectly tender. 
 The addition of a little pounded sugar and powdered cinnamon 
 makes this a very palatable dish. For soup of this description, 
 rice, semolina, sago, cocoa-nut, sago and macaroni, may all 
 be used, but they will be required in rather smaller proportions 
 to the milk. 
 
 20. Green Pea Soup— Ingredients — 4 lbs. of beef, yi. pk. of green 
 
 peas, I gal. of water, yi cup of rice-flour, salt, pepper and chopped 
 
 parsley. 
 Four pounds beef, cut into small pieces, half a peck of green 
 peas, one gallon water, half a cup of rice-flour, salt, pepper and 
 chopped parsley ; boil the empty pods of the peas in the water 
 one hour before putting in the beef. Strain them out, add the 
 beef, and boil slowly for an hour and a half longer. Half an 
 hour before serving, add the shelled peas, and twenty minutes 
 later, the rice-flour, with salt, pepper and parsley. After adding 
 the rice-flour, stir frequently, to prevent scorching. Strain into 
 a hot tureen. 
 
 21. Celery Soup — Ingredients — The white part of 3 heads of celery, 
 
 yi, a lb. of rice, i onion, i qt, of stock, 2 qts. of milk, pepper and 
 salt, and a little roux. 
 
The Dominion Cook Book. 
 
 Cut up the celery and onions very small, boil them in t' e 
 stock until quite tender, add the milk and the rice, and boil to- 
 gether until quite a pulp, add pepper and salt and a little roux, 
 strain through a fine hair sieve or metal strainer, and boil a few 
 minutes, taking care it does not burn. Serve some small crou- 
 tons of fried bread with it. 
 
 22. Tomato Soup— Ingredients — 4 lbs. of tomatoes, 2 onions, I 
 
 carrot, 2 qts of stock or broth, pepper and salt, a little roux, 2 oz. 
 
 of fresh butter. 
 Cut up the onions and carrots, place them in a stewpan with 
 the butter, and lightly fry them. Take the seeds out of the 
 tomatoes, then put them in the stewpan with the fried onions 
 and carrot, add the stock, pepper and salt, and let them boil for 
 one hour, occasionally stirring them : add a little roux to thicken 
 the soup, and strain through a fine hair sieve. Serve the soup 
 very hot, and send to table with it some small pieces of fried 
 bread, sprinkled with chopped parsley. 
 
 23. White Soup — Ingredients— 6 oz. of sweet almonds, 6 oz. of the 
 
 breast of roasted chicken, 3 oz. of white bread, some veal stock, i 
 pt. of thick cream. 
 
 Pound six ounces of sweet almonds, six ounces of the breast of 
 roasted chicken, and three oz. of wliite bread soaked in veal 
 stock and squeezed dry. Beat all to a paste and pour over it 
 two quarts of boiling veal stock, strain through a hair sieve, add 
 one pint of thick cream, and serve as soon as it is on the point 
 of boiling. 
 
 24. Apple Soup — Ingredients — 12 large fresh apples, 2 spoonfuls of 
 
 sugar or syrup, ^ lb. of raisins or apples, i spoonful of potato meal. 
 
 Dry well twelve large fresh apples,cut them in quarters, and 
 put them into a pan with boiling water. When the soup has a 
 strong taste of apples, strain it through a hair sieve, and add 
 more water, until there are about nine pints; add two good 
 spoonfuls of sugar or syrup, half a pound of well-washed and 
 picked raisins, or apples pared and cut in pieces, which must be 
 boiled until soft. The soup is to be thickened with a good 
 spoonful of potato-meal, dissolved in a little water. It is best 
 cold- 
 
 25. Soup A La Dauphine— Ingredients— 6 pounds of lean beef, 
 
 4 carrots, 2 turnips, 4 onions, i head of celery, 4 oz. of lean ham, 
 pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few 
 allspice, 2 blades of mace, 5 qts. of water. 
 
Soups. 
 
 19 
 
 Cut up the onions, carrots, turnips, and celery into small 
 pieces, and lay in the bottom of a large stewpan ; cut up the six 
 lbs. of lean beef, and lay on the top of vegetables, sprinkle a 
 little salt over it, and cook over the fire (taking care it does not 
 burn) for two hours, add five quarts of water, and bring it to a 
 boil ; take off the fat and scum, add a little more cold water, 
 and hrow in two blades of mace, two bay leaves, a bunch of 
 herbs, four ounces of lean ham cut up very fine, and a few allspice, 
 color a light brown with a little soy, and simmer for five hours, 
 and then strain through a fine cloth, and with a sheet of paper 
 take off any floating fat ; boil again, and before serving throw 
 in the soup some green taragon leaves, and a little chervil. 
 
 26. Julienne Soup — Ingredients — I carrot, i turnip, i stick of celery, 
 
 3 parsnips, 2 or 3 cabbage leaves, butter, l lettuce, I handful of 
 sorrel and chervil, stock, salt and pepper. 
 
 Cut in very small slices a carrot, a turnip, a stick of celery, 
 three parsnips, and two or three cabbage leaves, put them in a 
 saucepan with butter and give them a nice color, shaking the 
 saucepan to prevent them from sticking to the bottom,thtn add a 
 lettuce and a handful of sorrel and chervil torn in small pieces, 
 moisten these with stock and leave them on the fire for a few 
 minutes, then boil up, add the whole of the stock and boil 
 gently for three hours ; season with salt and pepper. 
 
 27. Asparagus Soup — Ingredients — 25 heads of asparagus, I qt. of 
 
 stock, I tablespoonful of flour, I oz. of butter, sugar, pepper and 
 salt ; some spinach greening, i pat of fresh butter or i gill of cream, 
 small dice of bread. 
 Take twenty-five heads of asparagus, put them in a sauce- 
 pan with a quart of stock, free from fat, let them boil till quite 
 done ; remove the asparagus, pound it in a mortar, then pass it 
 through a sieve ; mix a tablespoonful of flour and one oz. of 
 butter in a saucepan on the fire, add a little sugar, pepper and 
 salt, quantity sufficient for the asparagus pulp, and the stock in 
 which the asparagus was originally boiled ; let the whole come 
 to a boil, then put in a little spinach greening, and lastly a pat 
 of fresh butter, or stir in a gill of cream. Serve over small dice 
 of bread fried in butter. 
 
 28. Spanish Soup (i)— Ingredients— iJS^ lbs. of mutton or veal, i}4 
 
 lbs. of garbanzos or chick peas, I slice of lean raw ham, remnants of 
 game or poultry, a little bacon, salt, vegetables. 
 Throw one pound and a half of either mutton or veal into a 
 
20 The Dominion Cook Book. 
 
 vessel with water (the Spaniards use a pipkin, called in the 
 vernacular a "marmite,"), onepoundandahalf of "garbanzos," 
 or chick peas, one good slice of lean raw ham, and any debris 
 (no matter how small) of game or poultry. Cook gently with 
 the lid on, skim, and add a little bacon cut small, and as much 
 salt as necessary ; cook for another half hour, then pour off the 
 broth slowly, to be used afterwards for the soup and sauce ; 
 add as much vegetable as you please, thoroughly well washed, 
 and cook over a clear fire until done. About five minutes be- 
 fore the Olla is ready, it is de rigueur in Madrid kitchens to 
 throw in a piece of " chorizo "( black pudding). Serve the 
 meat separately on one dish, the vegetables on another, and in 
 a third the sauce for the whole, either of the following being 
 appropriate. 
 
 TOMATO. — Cook three or four juicy tomatoes until 
 quite tender, and pass them through a sieve. Add some of 
 the broth, some vinegar and salt, to the pur^e. 
 
 PARSLEY. — Pound some young parsley and bread crumbs 
 in a mortar. Moisten with the broth, add vinegar and salt to 
 taste. 
 
 These sauces should properly be served in a small silver or 
 china bowl, surrounded by vegetables. For the tomato, spring 
 and summer vegetables, and for the parsley sauce, those of 
 autumn and winter are customarily used, with the rigorous 
 exclusion, in both cases, of cabbage. 
 
 A Cocido compounded of the above ingredients, without the 
 auxiliary black pudding or vegetables, the Spaniards call a 
 " Puchero," de los enfermas. 
 
 29. Spanish Soup (2)— Ingredients— 1 clove of garlic, 7 well dried 
 beans or almonds, olive oil and water, vinegar and salt, bread 
 crumbs. 
 
 The second soup, Ajo bianco, or white garlic soup, is more 
 intricate in its manufacture, though compounded of as quaint 
 and unlikely materials. It is extensively eaten in Andalusia. 
 To be completely veracious, I must of necessity commence 
 with that formidable brother to our harmless, necessary little 
 onion— big garlic. Pound one clove of garlic and seven well 
 dried beans, or better still, almonds, in a small spice mortar to 
 a smooth paste. Moisten this paste with olive oil, drop by 
 drop, then water by degrees, so as to thoroughly incorporate 
 and amalgamate the whole. Add until it is suflSciently wet to 
 
Sours. 2 1 
 
 soak some bread, which must be added later on, pouring in 
 some vinegar and a little salt. Then put in the bread crumbs, 
 size of half an almond, and allow it to soak. A final mixing 
 of the bowl, and this quaint and perfectly national dish awaits 
 your consumption. 
 
 30. Barley Soup (Creme D'Orge)— Ingredients— ^ pt. of 
 
 pearl barley, I qt. of white stock, the yoke of one egg, I gill of 
 cream, yi pat of fresh butter, bread. 
 
 Boil half a pt. of pearl barley in a qt. of white stock till it is 
 reduced to a pulp, pass it through a hair sieve, and add to it 
 as much well flavored white stock as will give a purde of the 
 consistency of cream ; put the soup on the fire, when it boils 
 stir into it, ofi" the fire, the yolk of an egg beaten up with a gill 
 of cream ; add half a pat of fresh butter, and serve with small 
 dice of bread fried in butter. 
 
 31. Lobster Soup (Bisque) — Ingredients— l lobster, butter, 
 
 pepper, salt and grated nutmeg, bread crumbs, stock, i tablespoon- 
 fiil of flour, bread. 
 
 Pick out all the meat from a lobster, pound it in a mortar 
 with an equal quantity of butter until a fine orange-colored 
 pulp is obtained ; to this add pepper, salt and grated nutmeg 
 to taste. Take as much bread crumbs as there is lobster pulp, 
 soak them in stock, then melt a piece of butter in a saucepan, 
 amalgamate with it a heaped tablespoonful of flour ; mix the 
 lobster pulp with the bread crumbs, and put them into the 
 saucepan with the butter and flour, stir well, and add more 
 stock until a pur6e is obtained, rather thinner in consistency 
 than the soup should be. Put 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. 
 
 32. Soup made from Bones— Ingredients— Bones of any-freshly 
 
 roasted meat, remnants of any poultry or game, fresh livers, gizzards, 
 
 necks, combs of any poultry, i slice of lean ham, salt, i onion, i 
 
 turnip, I leek, i head of celery, 4 carrots, 3 tomatoes, % of bay 
 
 leaf, 3 or 4 cloves, 6 pepper corns, 3 allspice, I bunch of parsley and 
 
 chervil, tapioca, sago, vermicelli or semolina. 
 
 Have the bones of any freshly roasted meat — beef, veal, 
 
 pork, venison, mutton or lamb — broken up into largish pieces, 
 
 the four first sorts may be mixed with advantage, while mutton 
 
 and lamb are better alone. Add the carcases or remaining 
 
The Dominion Cook Book. 
 
 limbs of any ro9.st poultry— ducks, fowls, pigeons, geese, turkey 
 or game, and the fresh livers, gizzards, necks, and combs of 
 any poultry you happen to be going to cook the same day, and 
 a slice of lean ham if you have it. Put all these together in an 
 earthen soup pan that will stand the fire and will hold one- 
 third more cold water than you require for your soup to allow 
 for the loss in boiling ; fill with water, and place on a brisk fire 
 till it boils. Then add salt (less quantity if there be ham in 
 the soup), one large onion, one large turnip, one large leek, 
 one head of celery, four large carrots, three sliced tomatoes, a 
 quarter of a bay leaf, three or four cloves stuck into a carrot or 
 turnip, six whole peppercorns, three allspice whole, and, finally, 
 a good-sized bunch of parsley and chervil tied together. We 
 find a piece of calfs liver and a fresh young cabbage an im- 
 provement, but this is a matter of taste. When boiling skim 
 thoroughly, and take the pot off the fire, placing it quite at the 
 edge so as merely to simmer gently — or, as the French call it, to 
 smile — for six hours at least. The great art in making this 
 sort of simple broth is never to let the fire go down too much, 
 nor to allow the soup to boil too fast, so as not to require 
 filling up with other water to replace what has been consumed 
 —■or, rather, wasted by rapid ebullition. Half an hour before 
 you require your soup take it off the fire and strain through a 
 cullender, then through a fine sieve, and put it on a brisk fire. 
 When quite boiling add tapioca, sago, vermicelli, or semolina, 
 scattering it lightly, and allowing one tablespoonful to each 
 person. Rice may also be used, but it requires a full half hour, 
 and consumes more broth. We use this broth as a foundation 
 to every kind of vegetable purdes. 
 
 33. Oxtail Soup (Clear). — Ingredients — I oxtail, 4carrots, 4 onions, 
 2 turnips, I bunch of herbs, little allspice, I head of celery, 2 qts. of 
 good stock, a little soy, pepper, salt, ^ lb. of lean beef. 
 
 Cut up the oxtail into small pieces, well blanch them in salt 
 and water, boil thf m in water, throw into cold water. Cut up 
 the vegetables into small pieces (taking care to save some of 
 the best pieces for boiling to go in the soup to table), throw 
 them into a stewpan with the herbs, allspice, soy, pepper and 
 salt, put the oxtail on the top, cover with the gravy, and cook 
 until the tail is quite tender. When cooked, take out the tail, 
 and cut up half a pound of lean beef quite fine and throw in 
 the gravy, let it boil a few minutes, and strain through a cloth, 
 
Soups. z$ 
 
 add the pieces of tail and some pieces of carrot and turnip 
 cooked as follows : Boil the vegetables in water, with a little 
 sugar, salt, and a small piece of butter. Serve very hot. 
 
 34. Oxtail Soup (Thick). — Ingredients — i oxtail, 6 carrots, 4 onions, 
 
 4 turnips, allspice, i head of celery, l qt. of water, I qt. of stock, a 
 pinch of pepper, sugar and salt, some roux. 
 
 Cut up the oxtail into small pieces, throw them into cold 
 water with a little salt, bring them to the boil, and throw them 
 into clean cold water. Cut up the vegetables into a stewpan, 
 place the oxtail on the top, cover with the water and stock, let 
 it simmer until the oxtail is quite tender, take out the pieces 
 of tail, add the roux to the gravy, also the sugar and the season- 
 ing. Boil well together, strain through a fine hair sieve, taking 
 care to pass the vegetable pulp through, drop in the pieces of 
 tail, and bring to the boil. Let it stand on the side of the 
 stove until wanted. 
 
 35. IMock Turtie Soup — Ingredients — A knuckle of veal, 2 cow's 
 
 heels, 2 onions, a few cloves, a little allspice, mace and sweet herbs. 
 2^ qts. of water, I tablespoonful of sugar, 2 tablespoonfuls oi 
 walnut, I of mushroom catsup, I tablespoonful of lemon juice, force- 
 meat balls. 
 
 Put into a large pan or jar a knuckle of veal, two well- 
 cleaned cow-heels, two onions, a few cloves, a little allspice, 
 mace, and some sweet herbs ; cover all with two and a half 
 quarts of water, and set it in a hot oven for three hours. Then 
 remove it, and when cold take off the fat very nicely, take away 
 the bones and coarse parts, and when required, put the 
 remainder on the fire to warm, with a tablespoonful of moist 
 sugar, two of walnut, and one of mushroom catsup ; add to 
 these ingredients the jelly of the meat. When it is quite hot 
 put in the forcemeat balls, and add a teaspoonful of lemon 
 juice. 
 
 36. IVIOCk Turtle Soup— Ingredients — yi a calfs head, X ^^- °^ 
 
 butter, ^ lb. of lean ham, 2 tablespoonfuls of minced parsley, a 
 little minced lemon thyme, a little sweet mftjoram and basil, 2 
 onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of 
 flour, i}4 doz. forcemeat balls about the size of a nutmeg ; cayenne 
 and salt, to suit your taste ; the juice of i lemon, and i Seville 
 orange, l dessertspoonful of pounded sugar, 3 qts. of best stock. 
 
 Proceed as in Recipe No. 35. 
 
 37. Onion Soup— Ingredients— Water that has boiled a leg or neck of 
 
 mutton, I shank bone, 6 onions, 4 carrots, 2 turnips, salt to taste, 
 
24 The Dominion Cook Book. 
 
 Into the water that has boiled a leg or neck of mutton put 
 the carrots and turnips, shank bone, and simmer two hours, 
 then strain it on six onions, first sliced and fried a light brown, 
 simmer three hours, skim carefully, and serve. Put into it a 
 little roll or fried bread. 
 
 38. Tomato Soup— Ingredients— 8 middling sized tomatoes, I bundle 
 of sweet herbs, i clove of garlic, I onion stuck with 3 or 4 cloves, 
 . a little allspice, whole pepper, salt to taste, i qt. of stock, 2 eggs. 
 
 Take tomatoes, cut them in two, and removing the pips of 
 watery substance, put them in a saucepan, with a bundle of 
 sweet herbs, a clove of garlic, an onion stuck with three or foui 
 cloves, some allspice, whole pepper, and salt to taste. Place 
 the saucepan on a gentle fire, stirring contents occasionally. 
 When the tomatoes are thoroughly done, turn them out on a 
 hair sieve, remove the onion, garlic, and sweet herbs ; remove 
 also the moisture which will drip from the tomatoes ; then work 
 them through the sieve until nothing remains on the top but 
 the skins. Have a quart of plain stock boiling hot, stir the 
 tomato pulp into it, and, removing the saucepan from the fire, 
 stir in two eggs, beaten up with a little cold water and strained. 
 Serve over small dice of bread fried in butter. 
 
OBSERVATIONS ON DRESSING FISH. 
 
 If the fishmonger does not clean it, fish is seldom very 
 nicely done, but those in great towns wash it beyond what is 
 necessary for cleaning, and so by much washing diminish the 
 flavor. If to be boiled, some salt and a little vinegar should 
 be put in the water to give firmness ; but cod, whiting, and 
 haddock are far better if salted and kept a day ; and if not very 
 hot weather they will be better kept two days. Those who 
 know how to purchase fish may, by taking more than they want 
 for one day, often get it cheaper ; and such kinds as will pot 
 or pickle, or keep by being sprinkled with salt, and hung up, 
 or being fried will serve for stewing the next day, may then be 
 bought with advantage. Fresh water fish have often a muddy 
 smell and taste, to take off which soak it in strong salt and 
 water after it is nicely cleaned, then dry and dress it. The fish 
 must be put in the water while cold and set to do very gently, 
 or the outside will break before the inner part is done. Crimp 
 fish should be put into boiling water, and when it boils up put 
 a little cold water in, to check extreme heat, and simmer it a 
 few minutes. Small fish nicely fried, covered with egg and 
 crumbs, make a dish far more elegant than if served plain. 
 Great attention should be paid to the garnishing of fish, use 
 plenty of horse-radish, parsley and lemon. If fish is to be 
 fried or broiled it must be wrapped in a clean cloth after it is 
 well cleaned. When perfectly dry, wet with an egg (if for fry- 
 ing) and sprinkle the finest bread crumbs over it, then, with a 
 large quantity of lard or dripping boiling hot, plunge the fish 
 into it and fry a light brown ; it can then be laid\on blotting 
 paper to receive any grease. Butter gives a bad color, oil fries 
 the finest color for those who v/ill allow for the expense. Garn- 
 ish with raw or fried parsley which must be thus done : when 
 washed and picked throw it again into cold water ; when the 
 
 25 
 
26 The Domimon Cook Book. 
 
 lard or dripping boils, throw the parsley into it immediately 
 from the water and instantly it will be green and crisp, and 
 must be taken up with a slice. If fish is to be broiled, it must 
 be seasoned, flavored and put on a gridiron that is very clean, 
 which when hot should be rubbed with a piece of suet to pre- 
 vent the fish from sticking. It must be broiled on a very clear 
 fire and not too near or it may be scorched. 
 
 39. Cod's Head and Shoulders (to boil)— Ingredients— i 
 
 cod's head and shoulders, salt water, I glass of vinegar, horse-radish. 
 
 Wash and tie it up, and dry with a cloth. Salt the water, 
 and put in a glass of vinegar. When boiling, take off the scum; 
 put the fish in, and keep it boiling very briskly about half an 
 hour. Parboil the milt and roe. cut in thin slices, fry, and 
 serve them. Garnish with horse-radish; for sauce, oysters, 
 eggs, or drawn butter. 
 
 40. Cod's Head and Shoulders— Ingredients — l bunch parsley, 
 
 I lemon, horse-radish, milt, roe and liver. 
 
 Tie it up, and put on the fire in cold water which will com- 
 pletely cover it ; throw a handful of salt into it. Great care 
 must be taken to serve it without the smallest speck of black 
 or scum. Garnish with a large quantity of double parsley, 
 lemon, horse-radish, and the milt, roe and liver, and fried 
 smelts if approved. If with smelts, be careful that no water 
 hangs about the fish ; or the beauty of the smelts will be taken 
 off, as well as their flavor. Serve with plenty of oyster or 
 shrimp sauce, and anchovy and butter. It will eat much finer 
 by having a little salt rubbed down the bone, and along the 
 thick part, even if to be eaten the same day. 
 
 Though it IS important to buy fresh codfish, it is not quite 
 so well to cook it immediately, as, when freshly caught, it is apt 
 to be watery ; but when rubbed with salt and kept a day or 
 two, it acquires the firmness and creaminess so much prized. 
 Cod is better crimped than when cookad whole, the operation 
 of boiling being more successfully performed under these con- 
 ditions. The fish may be partially crimped by scoring it at 
 equal distances, without absolutely cutting it through into 
 slices ; but the effect of the operation is always to improve the 
 fish. When thoroughly cleaned the cod should be scored or 
 sliced at regular intervals of about one and a half or two inches, 
 then washed clean in spring-water, and laid in a pan of spring- 
 
Fish. 27 
 
 water in which a handful of salt has been allowed to dissolve. 
 After about two hours' soaking in this brine, the fish may be 
 washed and set to drain. Some people boil the cod whole ; 
 but a large head and shoulders contain all the fish that is pro- 
 per to help, the thinner parts being overdone and tasteless, 
 before the thick are ready. But the whole fish may be pur- 
 chased at times more reasonably ; and the lower half, if 
 sprinkled and hung up, will be in high perfection in one or two 
 days. Or it may be made Salter, and served with egg-sauce, 
 potatoes and parsnips. 
 
 41. Salt Cod — Ingredients — Cod, vinegar (i glass), parsnips, cream, 
 
 b.;tter, flour. 
 
 Soak and clean the piece you mean to dress, then lay it all 
 night in water, with a glass of vinegar. Boil it enough, then 
 break it into flakes on the dish ; pour over it parsnips boiled, 
 beaten in a mortar, and then boiled up with cream and a large 
 piece of butter rubbed with a little flour. It may be served 
 as above with egg sauce instead of the parsnip, and the rest 
 sent up whole ; or the fish may be boiled and sent up without 
 flaking, and sauces as above. 
 
 42. Curry of Cod — Ingredients — Salt and cayenne, cod, onions, 
 
 white gravy, curry powder, butter, flour, 3 or 4 spoonfuls of cream. 
 
 Should be made of sliced cod, that has been either crimped 
 or sprinkled a day to make it firm. Fry it of a fine brown with 
 onion; and stew it with a good white gravy, a little curry 
 powder, a piece of butter and flour, three or four spoonfuls of 
 rich cream, salt, and cayenne, if the powder be not hot enough. , 
 
 43. Cod's Roes — Ingredients — I or more cod's roes, l^ oz. of butter, 
 
 2 eggs, I teaspoonful of salt, I pinch of cayenne pepper, i grate of 
 nutmeg, i dessertspoonful of tomato or Mogul sauce or vinegar. 
 
 Boil one or more cod's roes, according to size, till quite set 
 and nearly done. Take them out of the water, and when cold 
 cut them into slices three-quarters of an inch thick. Now put 
 into a small stewpan one and a half oz. of butter ; when made 
 liquid over the fire, take it off and stir into it the yolks of two 
 eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a 
 grate of nutmeg, and a dessertspoonful of tomato or Mogul 
 sauce, or the vinegar from any good pickle. Mix all well to- 
 gether, and stir it over the fire for two or three minutes to 
 thicken. Dip the slices of cod's roe in this sauce to take up as 
 
28 The Dominion Cook Book. 
 
 much as they will, lay them in a dish, pour over them any of 
 the sauce that may be left, put the dish into the oven for ten 
 minutes, and send to table very hot. 
 
 44. Crimpeci Cod and Oyster Sauce— Ingredients— Cod and 
 
 salt water. 
 Cut into two-inch slices the best part of a fresh cod, boil 
 them twenty or twenty-five minutes in boiling salted water ; 
 serve on a napkin with the sauce in a tureen. 
 
 45. Cod Steaks (with Mock Oyster Sauce)— Ingredients— 
 
 I tail of cod or head and shoulders, salt, and bread crumbs. 
 
 The most economical way of having cod steaks is to order 
 either the tail of a good-sized cod or a cod's head and shoulders, 
 so cut that there is sufficient to take off some steaks, and what 
 remains comes in for luncheon or the children's dinner the 
 following day. Sprinkle the cod with salt, and fry, either with 
 or without bread crumbs, a golden brown. 
 
 46. Codfish Bails — Ingredients — Equal quantities of potatoes and 
 
 boiled codfish, I oz. of butter, i egg. 
 
 Take equal quantities of mashed potatoes and boiled codfish 
 minced fine ; to each half pound allow one ounce of butter and a 
 well beaten egg ; mix thoroughly. Press into balls between two 
 spoons ; drop into hot lard, and fry till brown. 
 
 47. Salt Salmon (to Souse) — Ingredients — I salt salmon, cayenne, 
 
 whole allspice, a little mace, cold vinegar. 
 
 Take a salt salmon, wash and cover it with plenty of clean 
 water. Let it soak twenty-four hours, but be careful to change 
 the water several times. Then scale it, cut it into four parts, 
 wash, clean, and put on to boil. When half done change the 
 water ; and when tender, drain it, put it in a stone pan, sprin- 
 kle some cayenne, whole allspice, a few cloves, and a little 
 mace over each piece ; cover with cold vinegar. This makes a 
 nice relish for tea. 
 
 48. Salmon (to Broil) — Ingredients — Salmon, pepper, salt. 
 
 Cut slices an inch thick, and season with pepper and salt ; 
 lay each slice in half a sheet of white paper well buttered, twist 
 the ends of the paper, and broil the slices over a slow fire six 
 or eight minutes. Serve in the paper with anchovy sauce. 
 
 49. Salmon (to Pot) — Ingredients — Salmon, a little mace, 6 cloves, 
 
 6 whole peppers, butter. 
 
 Take a large piece, scale and wipe, but do not wash it ; salt 
 
Fish. 
 
 29 
 
 very well, let it lie till the salt is melted and drained from it, 
 then season with beaten mace, cloves, and whole pepper ; lay 
 in a few bay leaves, put it close into a pan, cover it over with 
 butter, and bake it ; when well done, drain it from the gravy, 
 put it into the pots to keep, and when cold, cover it with clari- 
 fied butter. In this manner you may do any firm fish. 
 
 50. Salmon (to Dry) — Ingredients — Salt, 3 or 4 oz. of saltpetre, 2 
 
 oz. of bay salt, 2 oz. of coarse sugar. 
 
 Cut the fish down, take out the inside and roe. Rub the 
 whole with common salt after scaling it ; let it hang for twenty- 
 four hours to drain. Pound three or four ounces of saltpetre, 
 according to the size of the fish, two ounces of bay salt, and two 
 ounces of coarse sugar; rub these, when mixed well, into the 
 salmon, and lay it on a large dish or tray two days, then 
 rub it well with common salt, and in twenty-four hours more 
 it will be fit to dry ; wipe it well after draining. Hang it either 
 in a wood chimney or in a dry place ; keeping it open with 
 two small sticks. Dried salmon is eaten broiled in paper, 
 and only just warmed through ; eggsauce and mashed pota- 
 toes with it ; or it may be boiled, especially the piece next the 
 head. 
 
 51. Salsnon (Dried) — Ingredients — Flakes of salmon, 2 eggs, i pt. 
 
 cream, 2 or 3 oz. butter, I teaspoonful of flour, mashed potatoes. 
 
 Pull some into flakes ; have ready some eggs boiled hard, 
 and chopped large ; put both into half a pint of thin cream, 
 and two or three ounces of butter rubbed with a teaspoonful of 
 flour ; skim it and stir till boiUng hot ; make a wall of mashed 
 potatoes round the inner edge of a dish, and pour the above 
 into it. 
 
 52. Salmon (Fried with Anchovy Sauce)— Ingredients- 
 
 Some thin slices from the tail end of a salmon, anchovy sauce, flour, 
 bread crumbs, eggs, water, a little roux, n. little cayenne pepper, 
 lard. 
 
 Scrape the scales off the tail end of a salmon, cut in thin 
 slices, dip them in flour, then in two eggs whisked up with a 
 tablespoonful of water, and a tablespoonful of anchovy sauce, 
 then dip them in bread crumbs, and fry in boiling lard for eight 
 or ten minutes ; dish them up on a napkin in a nice heap, and 
 sprinkle a little chopped parsley over them, and serve in a 
 sauceboat some sauce. 
 
30 The Dominion Cook Book. 
 
 53. Salmon (Dressed. Italian Sauce)— Ingredients— two 
 
 slices, about 3 inches thick, of good salmon, 2 onions, 1 carrot, I 
 shallot, 2 gherkins, a few preserved mushrooms and a few capers, 3 
 oz. of butter, a little chopped parsley, i tablespoonful of anchovy 
 sauce, and a pt. of good stock, and a little roux. 
 
 Cut up two onions and one carrot into thin slices, and lay 
 them in the bottom of a baking dish with a Uttle pepper and 
 salt and one ounce of butter ; lay the slices of salmon on the top 
 of the vegetables, cover them with buttered paper, and bake for 
 thirty-five minutes in a warm oven ; when cooked serve with 
 sauce made as follows : Cut up one shallot very fine,and lightly 
 fry in two ounces of butter, throw in a little chopped parsley, two 
 gherkins chopped fine, and a few capers and mushrooms cut 
 up very fine, and one pint of good stock, a little roux to thicken, 
 and one tablespoonful of anchovy sauce and a little pepper ; 
 boil these ingredients together for thirty minutes, lift the salmon 
 carefully on to a dish (taking care no onion or carrot hang to 
 it), pour the boiling sauce over it, and serve very hot. 
 
 54. Fresh Salmon (to Boil)— Ingredients— Fresh salmon, salt, 
 
 water. 
 
 This fish needs more boiling in more water than any other 
 fish. It is not wholesome unless thoroughly done. Make the 
 water quite salt ; boil, skim, then put in the salmon. Continue 
 to skim. For each half pound allow fifteen minutes. Lobster, 
 egg, or drawn butter for sauce. 
 
 55. Whitings (Fried) — Ingredients — Whitings, egg, bread crumbs. 
 Dip them in egg and bread crumbs and fry a clear golden 
 
 brown. Serve on a napkin, with shrimp or lobster sauce in a 
 tureen. 
 
 56. Lobsters (to Boil)— Ingredients— Lobsters, salt, water, salad 
 
 oil. 
 
 The heaviest are best. Put them alive into a kettle of salted 
 boiling water, and let them boil from half an hour to three 
 quarters, according to size. Then wipe them, and rub the shell 
 with a little salad oil; this will give, them a clear red color. 
 Crack the large claws without mashing them, and with a sharp 
 knife split the body and tail from end to end. 
 
 57. Lobsters (Potted)— Ingredients — Lobsters, mace, white pepper, 
 
 nutmeg and salt, butter. 
 
 Half boil them, pick out the meat, cut it into small pieces, 
 season with mace, white pepper, nutmeg and salt, press close 
 
Fisu. 31 
 
 into a pot, and cover with butter, bake half an hour ; put the 
 spawn in. When cold take the lobster out and put it into 
 the pots 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. 
 
 58. Lobsters (Potted as at Queen's Hotel)— Ingredients- 
 
 Lobster, mace, nutmeg, white pepper, salt, i or 2 cloves, butter, 
 bay leaves. 
 
 Take out the meat as whole as you can ; split the tail and re- 
 move the gut ; if the inside be not watery, add that. Season 
 with mace, nutmeg, white pepper, salt, and a clove or two in 
 the finest powder. Lay a little fine butter at the bottom of a 
 pan, and the lobster smooth over it, with bay leaves between, 
 cover it with butter, and bake gently. When done, pour the 
 whole on the bottom of a sieve; and with a fork lay the pieces 
 into potting-pots, some of each sort, with the seasoning about 
 it. When cold pour clariiied butter over, but not hot. It will 
 be good next day ; or if highly seasoned, and thickly covered 
 with butter, will keep some time. Potted lobster may be used 
 cold, or as a fricassee, with cream sauce ; and then it looks 
 very nicely and eats excellently, especially if there is spawn. 
 
 59. Lobster (to dress) — Ingedients— l lobster, salt, cayenne, mus- 
 
 tard, salad oil, and vinegar. 
 
 After mincing it very fine, add salt, cayenne, mustard, salad 
 oil, and vinegar, to taste ; mix these well together. 
 
 60. Lobster Croquettes- Ingredients — 2 lobsters pepper, salt, 
 
 spices, cayenne, a piece of butter, i tablespoonful of flour, I bunch 
 of parsley, fish stock, 2 eggs, bread crumbs. 
 
 Mince the flesh of a lobster to the size of small dice, season 
 with pepper, salt, spices, and as much cayenne as will rest on 
 the point of a trussing needle. Melt a piece of butter i-n a 
 saucepan, mix with it a tablespoonful of flour, then the lobster, 
 and some chopped parsley; moisten with a little fish stock 
 until the mixture looks like minced veal ; then stir into it ofl 
 the fire a couple of yolks of eggs, and put it by to get cold. 
 When nearly so, shape it into the form of corks, egg them, and 
 roll them in baked bread crumbs. After the lapse of an hour, 
 egg and bread crumb them again, taking care to preserve the 
 shape. After a little time fry them a light color in hot lard. 
 
32 The Dominion Cook Book. 
 
 61. Lobster Croquettes— Ingredients — lobster, pepper, salt, 
 
 powderd mace, bread crumbs, 2 tablespoonfuls of butter, egg, 
 biscuit, parsley. 
 
 To the meat of a well boiled lobster, chopped fine, add pep- 
 per, salt, and powdered mace. Mix with this one quarter as 
 much bread crumbs, well rubbed, as you have meat ; make 
 into pointed balls, with two tablespoonfuls of butter melted. 
 Roll these in beaten egg, then in biscuit powdered fine and fry 
 in butter or very nice sweet lard. Serve dry and hot, and gar- 
 nish with crisped parsley. This is a delicious supper dish or 
 entrde. 
 
 62. SKad (boiled) — Ingredients — Salt, eggs, parsley. 
 
 Procure a roe shad, cleanse thoroughly. Sprinkle shad 
 and roe with salt, fold in separate cloths ; put into saucepan, 
 cover with salted water, and boil from thirty to forty-five 
 minutes. Serve with egg sauce. 
 
 63. Shad (Ba,ked) — Ingredients — Bread crumbs, milk, butter, pepper, 
 
 salt, summer savory, egg. 
 
 Thoroughly wash and dry the fish, make a forcemeat of 
 bread crumbs steeped in milk, a little butter, pepper, salt, and 
 herbs, to taste, adding a beaten egg to bind. Stuff and sew up, 
 place in a pan with a glass of water, and bake about an hour. 
 Make a gravy of a large spoonful of brown flour, the juice of a 
 lemon, mix to the consistency of cream with water, adding sak 
 to taste, remove thread from fish, place on a hot dish, garnish 
 with slices of lemon, and pour the gravy over fish, or serve in a 
 boat. 
 
 64. Shad and Herring (to pot)— Ingredients— A shad, salt, 
 
 cayenne, allspice, cloves, i stick of cinnamon, cider vinegar. 
 
 Clean the shad, remove the head, tail, and fins, cut in pieces, 
 season each piece with salt, and cayenne, place in a stone jar 
 (in layers), between each layer sprinkle a little allspice, cloves and 
 small pieces of cinnamon. Cover with cider vinegar ; tie thick 
 paper over, and bake in moderate oven three or four hours. 
 
 65. Oysters (Stewed)— Ingredients— Oysters, a piece of mace, 
 
 some lemon peel, a few white peppers, cream, butter, and flour. 
 
 Open and separate the liquor from them, then wash them 
 from the grit ; strain the liquor, and put with the oysters a 
 piece of mace and lemon peel, and a few white peppers. Sim- 
 
Fish. 
 
 33 
 
 mer them very gently, and put some cream, and a little flour 
 and butter. Serve with sippets. 
 
 66. Oysters (Boiled). 
 
 Let the shells be nicely cleaned first, and serve in them, to 
 eat with cold butter. 
 
 67. Oysters (Scalloped)— Ingredients— Crumbs of bread, pepper, 
 
 salt, nutmeg, a piece of butter. 
 
 Put them with crumbs of bread, pepper, salt, nutmeg, and 
 a piece of butter, into scallop-shells or saucers, and bake in 
 oven. 
 
 68. Oysters (Broiled) — Ingredients — Large, fat oysters, salt, cayenne 
 
 pepper, biscuit dust or flour, butter. 
 
 Choose large, fat oysters ; wipe them very dry ; sprinkle 
 salt and cayenne pepper upon them, and broil upon one of the 
 small gridirons sold for that purpose. You can dredge the 
 oyster with biscuit dust or flour, if you wish to have it brown ; 
 and some fancy the juices are better kept in this way ; others 
 dislike the crust thus formed. Butter the gridiron well, and let 
 your fire be hot and clear. If the oysters drip, withdraw the 
 gridiron for a moment, until the smoke clears away. Broil 
 quickly and dish hot, putting a tiny piece of butter, not larger 
 than a pea, upon each oyster. 
 
 69. Oysters (Fried, to sarnish boiled Fish) — Ingredients — 
 
 flour, milk, eggs, seasoning, nutmeg, bread crumbs. 
 
 Make a batter of flour, milk, and eggs, season it a very 
 little, dip the oysters into it, and fry them a fine yellow-brown. 
 A Uttle nutmeg should be put into the seasoning, and a few 
 crumbs of bread into the flour. 
 
 70. Oysters (Stewed) — Ingredients^Liquor from 2 qts. of oysters, 
 
 I teacupful of hot water, salt, pepper, 2 tablespoonfuls of butter, 
 I cupful of milk. 
 
 Dram the liquor from two quarts of firm, plump oysters ; 
 mix with it a small teacupful of hot water, add a little salt and 
 pepper, and set over the fire in a saucepan. Let it boil up 
 once, put in the oysters, let them boil for five minutes or less 
 — not more. When they " ruffle," add two tablespoonfuls of 
 butter. The instant it is melted and well stirred in, put in a 
 large cupful of boiling milk, and take the saucepan from the 
 fire. Serve with oyster or cream biscuits, as soon as possible. 
 3 
 
34 The Dominion Cook Book. 
 
 Oysters become tough and tasteless when cooked too much or 
 left to stand too long after they are withdrawn from the fire. 
 
 71. Oyster Sausages— Ingredients— i doz. large oysters, Yt lb. 
 
 rump steak, a little seasoning of herbs, pepper and salt. 
 
 Chop all fine, and roll them into the form of sausages. 
 
 72. Cream Oysters on the Half-Shell— Ingredients— Hot 
 
 water (i cup), I cup of cream, I cup of milk, a little salt, 2 table- 
 spoonfuls of butter, white pepper, 2 tablespoonfuls of arrowroot, rice 
 flour, or corn starch, cold milk. 
 Pour into your inner saucepan a cup of hot water, another 
 of milk, and one of cream, with a little salt. Set into a kettle 
 of hot water until it boils, then stir in two tablespoonfuls of 
 butter and a little salt, v/ith white pepper. Take from the fire, 
 and add two heaped tablespoonfuls of arrowroot, rice flour, or 
 corn starch, moistened with cold milk. By this time your 
 shells should be washed and buttered, and a fine oyster laid 
 within each. Of course, it is selon lis rigles to use oyster shells 
 for this purpose ; but you will find scollop-shells more roomy 
 and manageable, because more regular in shape. Range these 
 closely in a large baking-pan, propping them with clean 
 pebbles or fragments of shell, if they do not seem inchned to 
 retain their contents. Stir the cream very hard, and fill up 
 each shell with the mixture, taking care not to spill any in the 
 pan. Bake five or six minutes in a hot oven after the shells 
 become warm. Serve on the shell. Some substitute oyster 
 liquor for the water in the mixture, and use all milk instead 
 of cream. 
 
 73. Oyster Patties— Ingredients— Oysters, paste. 
 
 Make a rich paste, roll it out half an inch thick, then turn a 
 teacup down on the paste, and, with the point of a sharp pen- 
 knife, mark the paste lightly round the edge of the cup. Then, 
 with the point of the knife, make a circle about half an inch 
 from the edge ; cut this circle half way through. Place them 
 on tins, and bake in a quick oven. Remove the centre, and 
 fill with oysters, seasoned and warmed over the fire. 
 
 74. Baked Herrings or Sprats— Ingredients— Herrings, all- 
 
 spice, salt, black pepper, i onion and a few bay leaves, vinegar. 
 
 Wash and drain without wiping them ; season with allspice 
 in fine powder, salt, and a few whole cloves , lay them in a pan 
 with plenty of black pepper, an onion, and a few bay leaves. 
 
Fish . 35 
 
 Add half vinegar and half small beer, enough to cover them. 
 Put paper over the pan, and bake in a slow oven. If you like, 
 throw saltpetre over them the night before, to make them look 
 red. Gut, but do not open them. 
 
 75. Perch and Tench. 
 
 Put them into cold water, boil them carefully and serve 
 with melted butter and soy. Perch is a most delicate fish. 
 They may be either fried or stewed, but in stewing they do not 
 preserve so good a flavor. 
 
 76. Trout and Grayling (to Fry). 
 
 Scale, gut, and wash well ; then dry them, and lay them 
 separately on a board before the fire, after dusting some flour 
 over them. Fry them of a fine color with fresh dripping ; 
 serve with crimp parsley, and plain butter. Perch and tench 
 may be done the same way. 
 
 77. Perch and Trout (to Boil). 
 
 Split them down the back, notch them two or three times 
 across, and broil over a clear fire ; turn them frequently, and 
 baste with well-salted butter and powdered thyme. 
 
 78. Mackerel. 
 
 Boil, and serve with butter and fennel. 
 
 79. Mackerel (Pickled, called Caveach)— Ingredients— 6 
 
 mackerel, I oz. of pepper, 2 nutmegs, a little mace, 4 cloves, I 
 handful of salt. 
 
 Clean and divide them ; then cut each side into three, or 
 leaving them undivided, cut each fish into five or six pieces. 
 To six large mackerel, take nearly an ounce of pepper, two nut- 
 megs, a little mace, four cloves, and a handful of salt, all in the 
 finest powder ; mix, and making holes in each piece of fish, 
 thrust the seasoning into them, rub each piece with some of it ; 
 then fry them brown in oil : let them stand till cold, then put 
 them into a stone-jar, and cover with vinegar ; if to keep long, 
 pour oil on the top. T!Jius done, they may be preserved for 
 months. 
 
 80. Mackerel (Scalloped) — Ingredients — Mackerel, yi pt. of 
 
 shrimps, milk, corn flour, soy, walnut, mushroom catsup, essence of 
 
 anchovies, grated lemon peel, nutmeg, cayenne, white pepper, salt, 
 
 lemon juice, bread crumbs, capers, vinegar. 
 
 Boil as many mackerel as you require, and, while they are 
 
 still hot, remove from them all bones and skin and divide the 
 
36 The Dominion Cook Book. 
 
 flesh into small flakes, shell half a pint of shrimps (for two mac- 
 kerel), and mix them with^ the fish ; simmer the shells and 
 mackerel trimmings for twenty minutes, with just sufficient 
 water to cover them. Strain the liquid into a fresh saucepan, 
 and add to it enough new milk to make your quantity of sauce. 
 Thicken this to the consistency of thick cream with corn flour, 
 and flavor it delicately with essence of anchovies, soy, walnut, 
 and mushroom catchup, grated lemon peel and nutmeg, 
 cayenne, white pepper, and salt if required ; stir into this suf- 
 ficient lemon juice to give an agreeable acid, and mix well with 
 the fish. Put this mixture into china or silver scallop shells, or 
 on a flat dish, and cover thickly with fine bread crumbs ; 
 moisten these slightly with liquid butter and brown in a quick 
 oven or before a clear fire. Scald a few capers in their own 
 vinegar, and just before serving the scallop drain and sprinkle 
 them over. The remains of any cold fish may be served like 
 this with great advantage ; also tinned salmon, etc. Cod, fresh 
 haddock, and soles are best flavored with oysters instead of 
 shrimps. 
 8i. Red Mullet (called the Sea-Woodcock). 
 
 Clean, but leave the inside, fold in oiled paper, and gently 
 bake in a small dish. Make a sauce of the liquor that comes 
 from the fish, with a piece of butter, a little flour, and a little 
 essence of anchovy. Give it a boil ; and serve in a boat, and 
 the fish in the paper cases. 
 
 82. Mullet with Tomatoes — Ingredients— >^ doz. red mullet, 
 
 pepper, salt, and chopped parsley, S or 6 tablespoonfuls of tomato 
 sauce. 
 
 Butter a baking dish plentifully, lay on it side by side half a 
 doz. red mullet, sprinkle them with pepper, salt, and chopped 
 parsley, then add about five or six tablespoonfuls of tomato 
 sauce, cover the whole with a sheet of well-oiled paper, and 
 bake for about half an hour. 
 
 83. Sturgeon (Fresh)— Ingredients— Sturgeon, egg, bread crumbs, 
 
 parsley, pepper, salt. 
 
 Cut slices, rub egg over them, sprinkle with crumbs of 
 bread, parsley, pepper, salt ; fold them in paper, and broil 
 gently. Sauce : butter, anchovy, and soy. 
 
 84. Turbot en Mayonnaise— Ingredients— Some fillets of turbot, 
 
 oil, tarragon vinegar, salt and pepper, eggs, cucumbers, anchovies, 
 tarragon leaves, beets, capers, aspic jelly. 
 
Fish. 37 
 
 Cut some fillets of cooked turbot into moderate sized round 
 or oblong pieces, carefully taking off the skin and extracting all 
 bones. Place these pieces of fish into a bowl, with a dressing 
 made of oil, tarragon vinegar, salt and pepper. As soon as the 
 fish is well flavored with this seasoning, arrange the pieces 
 round a dish like a crown. Place a circle of chopped hard 
 boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, 
 beetroot, and capers round the dish, and then arrange a wall 
 of aspic jelly round the edge of the dish. Fill up the center of 
 the crown of fish with good mayonnaise sauce. 
 
 85. Turbot (Fillet of, with Dutch Sauce) — Ingredipnts— 
 
 2 fillets of turbot, X ^^- °f butter, I egg, a little flour, }4 pt. of 
 milk, a little vinegar, some horse-radish, pepper, and salt. 
 
 Place the fillets of turbot cut up in nice-sized pieces in a 
 baking-dish, sprinkle some pepper and salt over them and about 
 two ounces of butter, and bake for half an hour in a hot oven, 
 cover them with a piece of buttered paper if the oven is too 
 fierce; when cooked send to table with a sauce made as follows : 
 Place the milk in a stewpan with a little pepper and salt, a little 
 scraped horse-radish, and a wine-glassful of vinegar, boil them 
 well together, knead two ounces of butter in flour, stir it in the 
 boiling milk, and well mix it in, then add one egg, and just bring 
 to the boil, stirring all the time, add more seasoning if required, 
 and serve very hot. 
 
 86. Turbot au Gratin (a nice Dish for Luncheon)— 
 
 Ingredients — cold cooked turbot, anchovy sauce, a little stock, cay- 
 enne pepper, z oz. of butter, a little flour, and some bread crumbs. 
 
 Place a piece of butter, about two ounces in a stewpan and 
 melt it on the fire, add a little flour, then a little anchovy sauce, 
 and a little cayenne pepper, stir these well together and. then 
 drop in the sauce any cold turbot you may have left from din- 
 ner the evening before, place some of the turbot out of the sauce 
 in large patty-pans, and cover it with bread crumbs and bake 
 it in a hot oven ; if the top does not get brown enough heat a 
 salamander, and finish off that way. Serve the patty-pans up 
 on a napkin or paper. 
 
 87. Smelts (to Fry)— Ingredients— Smelts, egg, bread crumbs, lard. 
 They should not be washed more than is necessary to clean 
 
 them. Dry them in a cloth, then lightly flour them, but shake 
 it ofi". Dip them into plenty of egg, then into bread crumbs. 
 
38 The Dominion Cook Book. 
 
 grated fine, and plunge them into a good pan of boiling lard ; 
 let them continue gently boiling, and a few minutes will make 
 them a bright yellow-brown. Take care not to take off the 
 light roughness of the crumbs, or their beauty will be lost. 
 
 88. Haddock With Tomatoes— Ingredients— i dried haddock, 
 
 I onion, i oz. butter, i ripe tomato, pepper, parsley. 
 
 Soak a dried haddock in plenty of cold water for half a day, 
 drain ofif the water and replace it with boiling water ; when the 
 haddock has been in this for two hours, take it out, carefully 
 remove all the bones and skin, and break the meat into flakes ; 
 slice a moderate sized onion, put it into a saucepan with one 
 ounce of butter ; as soon as the onion is soft, add one ripe 
 tomato, cut into slices ; after a couple of minutes add the flesh of 
 the haddock, a sprinkling of pepper and some finely minced 
 parsley ; shake the saucepan on the fire until the contents are 
 thoroughly heated, then draw it aside, to be kept warm till the 
 time for serving. 
 
 89. Fish Croquettes- Ingredients— Remnants ofturbot, brill, had- 
 
 dock, or salmon, butter, pinch of flour, some milk, pepper, salt, 
 nutmeg, parsley. 
 
 Take some remnants of boiled turbot, brill, haddock, or 
 salmon, pick out the flesh carefully and mince it, not too 
 finely; melt a piece of butter in a saucepan, add a small pinch of 
 flour and some hot milk ; stir on the fire until the mixture 
 thickens, then put in pepper, salt, and a little grated nutmeg, 
 together with some finely chopped parsley, and, lastly, the 
 minced fish. As soon as the whole is quite hot, turn it out on 
 a dish to get cold. When nearly so, shape it into the form of 
 corks, egg them, and roll them in baked bread crumbs. After 
 the lapse of an hour, egg and breadcrumb them again, taking 
 care to preserve the shape. After a little time fry them a light 
 color in hot lard. 
 
 90. Halibut (Boiled)— Ingredients— Halibut, salted water. 
 
 Allow the fish to lie in cold salted water for an hour. Wipe 
 dry in a clean cloth and score the skin, then put into the fish 
 kettle with cold salted water sufficient to cover it. Let it come 
 slowly to the boil, and allow from half to three-quarters of an 
 hour for a piece weighing four or five pounds. When ready 
 drain, and serve with egg sauce. 
 
Fish. 39 
 
 91. Halibut (Baked) — Ingredients— Halibut, a little butter, salt 
 
 and water, a tablespoonfal of walnut catsup, a dessertspoonful of 
 Worcestershire sauce, the juice of a lemon, a little brown flour. 
 
 A piece of halibut weighing five or six pounds, lay in salt and 
 water for two hours. Wipe in a clean cloth and score the skin. 
 Have the oven tolerably hot, and bake about an hour. Melt a 
 little butter in hot water and baste the fish occasionally. It 
 should be of a fine brown color. Any gravy that is in the 
 dripping pan mix with a little boiling water, then stir in the 
 walnut catsup and Worcestershire sauce, the juice of a lemon, 
 and thicken with the brown flour (the flour should be mixed 
 with a little cold water previously), give one bbil and serve in 
 sauce-boat. 
 
 92. Halibut Steak — Ingredients — 2 eggs, some brittle crackers, oil 
 
 or lard, salt. 
 Wash. Wipe the steaks in a clean cloth and sprinkle with 
 a little salt. Dip them into beaten egg, then into crushed 
 crackers (pound the crackers until they are as fine as powder), 
 and fry in boiling oil or lard. 
 
 93. Stuffing For Pike, Haddock And Small Cod — 
 
 Ingredients — equal parts of fat bacon and beef suet, some fresh 
 butter, parsley, thyme, savory, i onion, a few leaves of marjoram, i 
 or 2 anchovies, salt, pepper, i nutmeg, crumbs and egg. 
 
 Take equal parts of fat bacon, beef suet, and fresh butter, 
 some parsley, thyme, and savory; a little onion, and a few 
 leaves of scented marjoram shred fine ; an anchovy or two ; a 
 little salt or nutmeg, and some pepper. Oysters will be an 
 improvement with or without anchovies ; add crumbs, and an 
 egg to bind. 
 
■ w w^sy^sy WW WCT w vj w o^rs^i ip^ w^'ayw 
 
 ^POULTRY AND GAME^ 
 
 OBSERVATIONS. 
 
 In choosing ducks be careful to secure those with plump 
 bellies and thick and yellowish feet, and to insure them being 
 tender it is advisable to let them hang a day or two. 
 
 In choosing turkeys, the hen is preferable for boiling on 
 account of its whiteness and tenderness. 
 
 Rabbits, when young, have smooth and sharp claws. 
 
 In selecting a goose choose one with a clean, white skin, 
 plump breast and yellow feet. 
 
 To choose venison the meat should be fat, clear and bright, 
 the more fat the better the meat. 
 
 A young fowl has large soft feet and neck. 
 
 TO CARVE FOWL. 
 
 Fix the fork firmly in the breast, let the knife be sharply 
 run along the line from i to 2, then downwards to 3, and the 
 wing can be easily removed. Now place 
 the fork inside the leg and gently force from _^«=s^fcvt. 
 the body, the joint can be readily seen so as ^^^^^^\ 
 cut through. Now draw the knife through ^^^^^^V,2^^^ 
 the flesh in the direction of 4 to 5, slip knife ^ ^'^^^^'!^^nfr^9 
 beneath the merry-thought gently lifting and 
 pressing backwards and it will come off at once. Now for collar 
 or neck bones. These are on each side of the merry-thought, 
 they must be raised by the knife at the broad end and turned 
 from the body towards the breastbone until the short piece of 
 bone breaks off. 
 
 The breast, with the ribs, is noW left, the former can be 
 easily disengaged from the ribs by cutting through the latter. 
 
 40 
 
Poultry and Game. 41 
 
 The side bones must now be removed. Turn the lower 
 end of the back from the carver, press the point of the knife 
 through the top of backbone, near centre, and down towards 
 the end of the back, completely through the bone. The back- 
 bone being now uppermost, press the fork down on it and at the 
 same time, with the knife, raise up the small end of fowl towards 
 the fork and the back will be dislocated in the middle. 
 
 TO CARVE TURKEY. 
 
 In carving turkey, as in duck and goose, commence cutting 
 slices close to the wing from 2 to 3, proceeding upwards to the 
 ridge of the breast bone. The breast 
 being the only part called ^«« in a turkey, 
 the legs are seldom cut off at table but 
 appear in a form attractive to bachelors, 
 we mean devilled. 
 
 Boiled turkey is carved in the same manner. 
 
 TO CARVE GOOSE. 
 
 Neatly cut slices, not too thick, should be carved from the 
 breast along line 2 to 3. When the first slice is cut, a hole 
 should be cut in the apron, passing it 
 round the hue marked, here the .i^^^!^^^ 
 
 stuffing will be found. A good 
 carver will cut a large number of 
 fine sUces off the breast, especially if 
 he commences close down by the 
 
 wing, carving towards the ridge of the breastbone. Now take 
 off the wings in the same way as in carving fowl. 
 
 It may be necessary in taking ofif the leg to turn the goose 
 on its side, then pressing down the small end of leg pass the 
 knife under it from the top down to the joint, turn the leg back 
 with the fork, and with the knife cut through the joint, remov- 
 ing the thigh bone from its socket, disengage the merry-thought 
 and all other parts the same way as in fowl. 
 
 94. To Prepare and truss a fowl for roasting. 
 
 Singe off all small feathers left on the bird, with a Ughted 
 paper, moving it quickly so as not to scorch it. It is an error 
 to depend on this singeing to take away the feathers carelessly 
 
42 The Dominion Cook Book. 
 
 left in plucking. If any appear pull them out ; if singed out 
 an odor of burnt feathers will cling 'to the bird. Now com- 
 mence to draw. Place the bird back downwards upon the 
 table, cut a small slit in the skin of the neck, draw the neck 
 towards you, cutting it off at the root. Then make a small 
 slit in the tail-end of the bird, and with the middle finger loosen 
 the entrails, doing this carefully, that you may afterwards have 
 less trouble in drawing. Cut off vent and draw. Be careful 
 not to break the gall bladder, for by so doing, the bird will be 
 ruined. With a clean cloth wipe out the inside, also the flap 
 of skin at the neck, and should you accidently break any part, 
 it is only safe to wash the inside, drying it thoroughly with a 
 clean cloth. Dip the legs in boiling water, scrape them and 
 cut off claws ; also the tips of pinions. It is now ready for 
 trussing. Skewer the pinions by inserting the skewer through 
 the first joint of the one on the right side (the middle of the leg 
 being brought near to it), then through the body and through 
 the pinion on the left. Fasten the skin over the neck, placing 
 it over the back with a skewer. Now put a long skewer 
 through the skin of the back, on the left side ; then through 
 the first joint of the leg and on through the leg on right side. 
 Clean and wash gizzard, put it on one of the pinions and 
 the liver on the other. The bird is now ready. 
 
 95. Fowl (Roast) — Ingredients — Butter, flour, gravy, lemon juice, 
 
 sausages, bacon. 
 
 Fowls require constant attention in dredging and basting, 
 and the last ten minutes let butter rolled in flour be stuck over 
 them in little bits, and allowed to melt without basting. The 
 gravy for fowls should always be thickened, and slightly flavored 
 with lemon-juice. Sausages or rolled bacon should be served 
 on the same dish, and white mashed potatoes should always 
 be handed with poultry. 
 
 96. To Truss a Fowl for Boiling 
 
 Loosen the skin of the legs carefully, so as not to break it. 
 The legs may be cut off at the knee joint, or trussed with the 
 feet underneath. Skewer the pinions and legs firmly to the 
 side of the bird ; the liver and gizzard are omitted, when the 
 fowl is boiled. 
 
 97. Fowl (to Boil). 
 
 For boiling, choose those that are not black-legged. Pick 
 
Poultry and Game. 43 
 
 them nicely, singe, wash and truss them. Flour them, and put 
 them into hot water. Simmer for three quarters of an hour. 
 Serve with parsley and butter; oyster, lemon, liver, celery sauce. 
 
 98. Chicken Cutlets (with Rice)— Ingredients— A teacupful 
 
 of rice, some good stock, i onion, salt and pepper, some cold ham 
 and chicken, egg, bread crumbs. 
 
 Boil a teacupful of rice in some good stock, and pound it 
 in a mortar with an onion that has been cooked in butter, with 
 salt and pepper. Pound separately in equal portions cold ham 
 and chicken, form this into cutlets ; cover them with egg and 
 bread crumbs and fry. Serve with a sharp sauce. 
 
 99. Chicken a. la Jardiniere — Ingredients — 2 young chickens, 
 
 butter, I onion, some savory herbs, salt and sufficient water, carrots, 
 turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of 
 asparagus, pepper, sugar. 
 
 Take two young chickens and put them in a saucepan with 
 some butter, a large onion chopped up, some savory herbs, 
 some salt and sufficient water ; the chickens should be dropped 
 in the mixture when it is boiling, and left in the saucepan until 
 the liquid is reduced by half; cut up in good shapes some car- 
 rots and turnips, some whole onions skinned and blanched, 
 and put them in a saucepan with some butter, some beef stock, 
 some mushrooms, two very young cabbages and some heads of 
 asparagus ; season with salt, pepper, and a little sugar ; cook 
 very gently, and fifteen minutes before serving add a piece 
 of butter kneaded with flour. Serve with the vegetables well 
 arranged round the dish. 
 
 100. Chicken Leaf— Ingredients — A chicken, 2 oz. of butter, pepper, 
 
 salt, egg. 
 
 Boil a chicken in as little water as possible until the meat 
 can easily be picked from the bones ; cut it up finely, then 
 put it back into the saucepan with two ounces of butter, and 
 a seasoning of pepper and salt. Grease a square china mould 
 and cover the bottom with slices of hard boiled egg ; pour in 
 the chicken, place a weight on it, and set aside to cool, when 
 it will turn out. 
 
 100. Chicken Rissoles — Ingredients — Some remnants of fowl, ham 
 
 and tongue, butter, a pinch of flour, white pepper, salt, nutmeg, 
 
 parsley, eggs, a few drops of lemon juice, flour, water, 3 pinches of 
 
 sugar. 
 
 Mince very finely some remnants of fowls, free from skin, 
 
44 The Dominion Cook Book. 
 
 add an equal quantity of ham or tongue, as well as a small 
 quantity of truffles, all finely minced; toss the whole in a 
 saucepan with a piece of butter, mixed with a pinch of flour ; 
 add white pepper, salt, and nutmeg to taste, as well as a little 
 minced parsley ; stir in off the fire the yolks of one or two eggs 
 beaten up with a few drops of lemon juice, and lay the mixture 
 on a plate to cool. Make a paste with some flour, a little 
 water, two eggs, a pinch of salt, and two or three of sugar ; roll 
 it out to the thickness of a penny piece, stamp it out in round 
 pieces three inches in diameter; put a piece of the above 
 mince on each, then fold them up, fastening the edges by 
 moistening them with water. Trim the rissoles neatly with a 
 fluted cutter, dip each one in beaten-up egg, and fry a golden 
 color in hot lard. 
 
 102. Chicken (Jellied) — Ingredients — A chicken, i oz. of butter, 
 
 pepper and salt, ^ packet of gelatine. 
 
 Boil the chicken as recipe in 97 until the water is reduced to 
 a pint ;. pick the meat from the bones in fair sized pieces, 
 removing all gristle, skin, and bone. Skim the fat from the 
 liquor, add an ounce of butter, a little pepper and salt, and half a 
 packet of gelatine. Put the cut-up chicken into a mould, pre- 
 viously wetted with cold water ; when the gelatine has dissolved 
 pour the liquor hot over the chicken. Turn out when cold. 
 
 103. Braized Fowl (With Macaroni) — Ingredients— A pair of 
 
 fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a 
 bundle of sweet herbs, stock, i lb. of ribbon macaroni, 15c. bottle 
 of French tomato sauce, i oz. of butter, Parmesan cheese. 
 
 Trim a pair of fowls as for boiling, putting a piece of butter 
 and an onion inside each ; lay in saucepan over two slices of 
 bacon with an onion and two carrots cut in pieces ; add pepper 
 and salt to taste, and a bundle of sweet herbs ; moisten with a 
 little stock, put a piece of buttered paper over the fowls, and 
 set to braize very slowly for an hour, frequently basting with 
 their own liquor. Throw one pound of ribbon macaroni into 
 fast boiling salt water ; when done (twenty minutes) drain off 
 the water, put them into a saucepan with the contents of a 
 fifteen cent bottle of French tomato sauce, and one ounce. of 
 butter previously melted ; toss on the fire a few minutes, adding 
 plenty of Parmesan cheese. Place the chickens on a dish with 
 the macaroni round them and serve. 
 
Poultry and Game. 
 
 45 
 
 104. Broiled Chscken With IVIushroonis)— Ingredients— 
 
 I fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms. 
 
 Cut some fowls down the back, truss legs and wings as for 
 boiling, with the gizzard and liver under the wing ; baste them 
 well with butter, sprinkle with pepper and salt, and broil them 
 slowly over a clear fire, turning frequently, and basting well till 
 cooked ; serve with stewed mushrooms. 
 
 105. Puree of Gsime — Ingredients — Carcases of roast game, % an 
 
 onion, l carrot, I bay leaf, a small piece of celery, 2 cloves, a little 
 piece of mace, some whole pej^per, pinch of salt, stock, ^ lb. lean 
 beef. 
 
 Take any carcases of roast game, say three snipe or two 
 partridges, cut them up into convenient pieces, and pack 
 them into a saucepan with half an onion, a carrot and bay leaf, 
 a small piece of celery, a couple of cloves, a little piece of 
 mace, some whole pepper and a large pinch of salt ; pour in 
 just enough stock to cover the contents ; let the whole boil a 
 couple of hours, strain the liquor and put it by; take half a 
 pound of lean beef, chop it up and pound it in a mortar with 
 all the flesh that can be picked out of the pieces of game, then 
 pass the whole through a sieve, moistening now and then with 
 some of the liquor. Lastly, heat the purde, correct the flavoring 
 if necessary, stir in a piece of fresh butter the size of a wal- 
 nut, serve with fresh sippets round and poached eggs on the 
 top. 
 
 106. Wild Duck (Roast)— Ingredients — Duck, bread crumbs, carrot, 
 
 pepper and salt, sage and onions, currant jelly, i pinch of cayenne, 
 browned flour. 
 
 Before roasting, parboil with a small carrot peeled and put 
 inside. This will absorb the fishy taste. If you have no 
 carrot at hand, an onion will have the same effect, but unless 
 you mean to use onion in the stuffing a carrot is preferable. 
 When parboiled throw away the carrot or onion, lay in fresh 
 water for half an hour, stuff' with bread crumbs seasoned with 
 pepper, salt, sage, and an onion, and roast' till brown and 
 tender, basting half the time with butter and water, then with 
 drippings. Add to the gravy when you have taken up the 
 ducks, one tablespoonful of currant jelly and a pinch of cay- 
 enne. Thicken with browned flour and serve in a tureen. 
 
 107. Quail Pie — Ingredients — Puff paste, salt pork or ham, 6 eggs, but- 
 
 ter, pepper, i bunch of pa*sley, juice of I lemon. 
 
46 The Dominion Cook Book. 
 
 Clean and dress the birds, loosen the joints, but do not 
 divide them, put on the stove to simmer while you prepare puff 
 paste. Cover a deep dish with it, then lay in the bottom some 
 shreds of pork or ham, then a layer of hardjDoiled eggs, a little 
 butter and pepper. Take the birds from the iire, sprinkle with 
 pepper and minced parsley. Squeeze lemon juice upon them, 
 and upon the breasts of the birds a few pieces of butter rolled 
 in flour. Cover with slices of egg, then shred some ham and 
 lay upon this. Pour in a little of the gravy in which the quails 
 were parboiled, and put on the lid. Leave a hole in the 
 middle and bake a little over one hour. 
 
 108. Quails (Roasting With Ham). 
 
 Prepare the birds as you would grouse, but cover the ham or 
 pork with a sheet of paper, having secured the meat with pack 
 thread. Stitch the papers on, and keep well basted with butter 
 and water. Roast three quarters of an hour. Remove papers 
 from meat before dishing, and brown quickly. This is a favorite 
 way of cooking quails. 
 
 109. Rabbit Pie — Ingredients — 2 rabbits, }l lb. of fat pork, 4 eggs, 
 
 pepper, butter, a little powdered mace, a few drops of lemon juice, 
 puflf paste. 
 
 Cut a pair of rabbits into ten pieces, soak in salt and water 
 half an hour and simmer, until half done, in enough water 
 to cover them. Cut a quarter of a pound of pork into slices, 
 and boil four eggs hard. Lay some pieces of pork in 
 the bottom of the dish, the next a layer of rabbit. Upon this 
 spread slices of boiled egg and pepper and butter. Sprinkle, 
 moreover, with a little powdered mace, a few drops of lemon 
 juice upon each piece of meat. Proceed in this manner until 
 the dish is full, the top layer being pork. Pour in water in 
 which the rabbit was boiled ; when you have salted it and 
 added a few lumps of butter rolled in flour, cover with puff' 
 paste, make a hole in the middle and bake for one hour. 
 Cover with paper if it should bake too fast. 
 
 no. Rabbit (Stewed) — Ingredients — i rabbit, salted water, dripping 
 or butter, flour, 6 onions, yi pt. water. 
 
 Cut a rabbit in pieces, wasli it in cold water, a little salted. 
 Prepare in a stewpan some flour, and clarified dripping or 
 butter; stir it until it browns. Then put in the pieces of 
 rabbit and keep stirring and turning, until they are tinged with 
 
Poultry and Game. 47 
 
 a little color ; then add six onions, peeled, but not cut up, and 
 half a pint of water. Serve all together in a deep dish. 
 
 111. A German Dish — Ingredients— A tender fowl, salt, pepper, 
 
 mace, flour, yolk of i egg, hot lard, liver, gizzard, parsley. 
 
 Quarter a tender fowl, season the pieces with pepper and 
 salt and mace ; flour, and then dip them in the beaten up yolk 
 of an egg ; fry a golden color in hot lard ; dish them, garnished 
 with the liver and gizzard fried separately, and with fried pars- 
 ley. Serve either with a salad garnished with hard-boiled eggs 
 or tomato sauce. 
 
 112. Giblets (to Stew) — Ingredients — Salt and pepper, butter, i cup 
 
 of cream, i teaspoonful of flour. 
 
 Do them as directed for giblet-pie (under the head pies) ; 
 season them with salt and pepper, and a very small piece of 
 mace. Before serving give them one boil with a cup of cream, 
 and a piece of butter rubbed in a teaspoonful of flour. 
 
 113. Pigeons. 
 
 May be dressed in so many ways, that they are very useful. 
 The good flavor of them depends very much on their being 
 cropped and drawn as soon as killed. No other bird requires 
 so much washing. Pigeons left from dinner the day before 
 may be stewed or made into a pie ; in either case care must be 
 taken not to overdo them, which will make them stringy. 
 They need only be heated up in gravy, made ready, and force- 
 meat balls may be fried and added, instead of putting a stuffing 
 into them. If for a pie, let beef-steaks be stewed in a little 
 water, and put cold under them, and cover each pigeon with a 
 piece of fat bacon, to keep them moist. Season as usual. 
 
 114. Pigeons (to Boil). 
 
 After cleaning, split the backs, pepper and salt them, and 
 broil them nicely ; pour over them either stewed or pickled 
 mushrooms in melted butter, and serve as hot as possible. 
 
 115. Pigeons Roast. 
 
 Should be stuffed with parsley, either cut or whole ; and 
 seasoned within. Serve with parsley and butter. Peas or 
 asparagus should be dressed to eat with them. 
 
 116. To Prepare and Truss Turkey for Roasting. 
 
 Prepare the bird in the same manner as fowl, and commence 
 to draw the sinews. Break the leg bones close to the feet, 
 
48 The Dominion Cook Book. 
 
 hang the bird on a hook in the wall, the hook passing through 
 the break you have just made. (It is best to have the hook 
 above you). Now,- with all your strength, draw the sinews. 
 This is a necessity, or the legs will be uneatable. This done, 
 chop off the legs, cut off the neck near the back, just leaving 
 enough skin to turn over it. Remove the crop, loosen liver, 
 etc., at the neck end. Now cut off vent, remove gut and care- 
 fully draw. Wash and dry with a clean cloth, cut the breast- 
 bone through at both sides, close to the back, and flatten it 
 with the rolling pin. Firmly skewer the pinion at right side 
 through the bird until you reach the other. Press the legs 
 close to the body, skewering at first and second joints. Pro- 
 ceed to stuff, skewer over flap of skin, also that at neck. It is 
 now ready for cooking. 
 
 117. Turkey (Roast). 
 
 Having prepared the bird for dressing, stuff with plain 
 forcemeat, pack it up in thin slices of fat bacon, and over 
 this a sheet of buttered paper, put in oven, basting frequently 
 with butter. A quarter of an hour before it is done remove 
 paper and bacon. Sprinkle with a little fine salt just before 
 serving. Garnish with pork sausages and serve with a tureen 
 of gravy. Time for roasting, from two to three hours, accord- 
 ing to size. 
 
 n8. Forcemeat for Turkey. 
 
 Take one part of finely shred suet, and two paits of 
 bread crumbs, season with pepper, salt and powdered spices, 
 sweet herbs, and finely minced parsley ; mix all well together, 
 then add as many eggs as will bind the mixture into a stiff 
 paste. 
 
 119. Gravy for Turkey. 
 
 Mince an onion finely, fry it in butter to a dark brown, add 
 three-quarters of a pint of good stock, pepper and salt to taste, 
 a small piece of finely minced ham, a sprig of thyme, and 
 parsley, and a little Worcester sauce. Let the whole boil five 
 or ten minutes, stand on one side till needed, then strain into 
 sauceboat. 
 
 120. Chestnut Sauce for Roast Turkey. 
 
 Remove the outer skin from a number of chestnuts, care- 
 fully excluding any that may be the least tainted. Put them to 
 
Game. 49 
 
 boil in salted water with a handful of coriander seeds and a 
 couple of bay leaves. When thoroughly done, remove the outer 
 skin and pound the chestnuts in a mortar, adding a little stock 
 (free from fat) now and then. When a smooth paste is 
 obtained, fry an onion in butter to a light color, add the chest- 
 nut paste and sufficient stock to get the sauce of the desired 
 consistency, pepper and salt to taste ; pass through a hair sieve 
 and serve. 
 
 121. Turkey (Boiled). 
 
 Cover the turkey with hot water and allow it to come slowly 
 to a boil, then remove all scum ; by attending to this there is 
 no need to boil the bird in a cloth. Allow to simmer one and 
 a half hours, or a little longer. Serve with celery, oyster or 
 mushroom sauce. 
 
 122. Turkey (Pulled), 
 
 Divide the meat of the breast by pulling instead of cut- 
 ting ; then warm it in a spoonful or too of white gravy, and a 
 little cream, grated nutmeg, salt, and a little flour and butter ; 
 don't boil it. The leg should be seasoned, scored and broiled, 
 and put into a dish with the above round it. Cold chicken 
 does as well. 
 
 123. Roast Haunch of Venison — Ingredients— Butter, salt, flour 
 
 and water. 
 
 Trim the joint neatly, wipe it well with a cloth, rub it over 
 with butter, and sprinkle it with salt ; then wrap it up in a 
 sheet of buttered kitchen paper. Make a paste with flour and 
 water, roll it out to the thickness of about half an inch, wrap 
 the joint in this, and close up all the openings carefully by 
 wetting the edges of the sheet of paste ; lastly, pack up the 
 haunch into a sheet of well buttered paper, put in the oven for 
 about three hours, basting occasionally, then remove the paste 
 and paper coverings, baste the haunch plentifully with butter, 
 and when nearly done dredge some flour over it and some salt. 
 Serve on a hot water dish. 
 
 124. Hashed Venison— Ingredients— The remains of roast venison, 
 
 its own gravy, thickening of butter and flour, 
 Cut the meat from the bones in small slices, and, if there is 
 sufficient of its own gravy left, put the meat into this, as it is 
 preferable to any other. Should there not be enough, put the 
 4 
 
5° The Dominion Cook Book. 
 
 bones and trimmings into a stewpan, with about a pint of good 
 gravy ; let them stew gently for an hour, and strain the gravy. 
 Put a little flour and butter into the stewpan, stirring until 
 brown, then add the strained gravy, and give it a boil up ; skim 
 and strain again, and, when a little cool, put in the slices of 
 venison. Place the stewpan by the side of the fire, and, when 
 on the point of simmering, serve ; do not allow it to boil, or 
 the meat will be hard. Send red-currant jelly to table with it. 
 
 125. To Truss a Goose. 
 
 Cut off the feet at join^, the pinions at first joint, and the 
 neck close to the back, leaving enough skin to turn over it. 
 Loosen the liver, etc. at neck end. Cut bird open a little 
 above the vent, draw, wash, and dry the inside, and beat the 
 breast bone down with a rolling-pin. Put a skewer through the 
 under part of one pinion, and on through the other. Secure 
 the legs by passing the skewer through the first joint and on 
 through body to reach other. 
 
 126. Roast Goose — Ingredients — Goose, 4 onions, 10 sage leaves, X 
 
 lb. bread crumbs, 2 oz. butter, salt and pepper to taste, i egg. 
 
 After drawing carefully, wash and wipe. Make a stuffing of 
 above ingredients, put into the body of the goose, and secure 
 it firmly at both ends. Put it into a moderate oven, keeping it 
 well basted. Make a gravy of the giblets and send to table 
 with cranberry or apple sauce. 
 
 127. Hashed Game (Cold Meat Cookery)— ingredients— 
 
 The remains of cold roast goose, 2 onions, 2 oz. of butter, I pt. of 
 boiling water, I dessertspoonful of flour, pepper and salt to taste, 
 2 tablespoonfils of mushroom catchup. 
 
 Cut up the goose into pieces of the size required; the infe- 
 rior joints and trimmings put into a stewpan to make the gravy ; 
 slice and fry the onions in the butter of a very pale brown ; 
 add these to the trimmings, and pour over about a pint of boil- 
 ing water ; stew these gently for three-quarters of an hour, then 
 skim and strain the liquor. Thicken it with flour, and flavor 
 with catchup, in the above proportion; add a seasoning of 
 pepper and salt, and put in the pieces of goose ; let these get 
 thoroughly hot through, but do not allow them to boil, and 
 serve with toasted bread. Time, altogether rather more than 
 one hour. 
 
TV^EKXS 
 
 OBSERVATIONS ON MEAT. 
 
 In purchasing beef secure meat of a deep red color, with 
 the fat mingled with the lean, giving it a mottled appearance. 
 The fat will be firm and the color resembling grass butter. 
 The smaller the breed, so much sweeter the meat. It will be 
 better for eating if kept a few days. Veal, lamb and pork 
 (being white meat), will not keep more than a day or two. 
 
 Beef — For roasting, the sirloin and rib pieces are the 
 best. The chief object is to prevent the escape of the 
 juices J it is a very good plan to throw a cup of hoiling water 
 over the meat when first put in the oven. This will prevent 
 the escape of the juices for a while, and will thoroughly 
 warm through the meat. 
 
 Mutton — Choose this by the fineness of its grain, 
 good color, and firm white fat. It is not the better for 
 being young ; if of a good breed and well fed, it is better for 
 age ; but this only holds with wether-mutton ; the flesh of the 
 ewe is paler, and the texture finer. Ram-mutton is very strongly 
 flavored ; the flesh is of a deep red, and the fat is spongy. 
 
 Lamb— Observe the neck of a fore-quarter; if the vein 
 is bluish it is fresh ; if it has a green or yellow caste it is stale. 
 In the hind-quarter, if there is a faint smell under the kidney, 
 and the knuckle is limp, the meat is stale. If the eyes are 
 sunken the head is not fresh. Grass-lamb comes in season in 
 April or May, and continues till August. House-lamb may be 
 had in great towns almost all the year, but is in highest perfec- 
 tion in December and January. 
 
 Pork —Pinch the lean and if young it will break. If the 
 rind is tough, thick, and cannot easily be impressed by the 
 finger, it is old. A thin rind is a merit in all pork. When 
 fresh, the flesh will be smooth and cool ; if clammy it is tainted. 
 
 51 
 
52 
 
 The Dominion Cook Book. 
 
 What is called measley pork is very unwholesome, and may be 
 known by the fat being full of kernels, which in good pork is 
 never the case. Pork fed at still-houses does not answer for 
 curing any way, the fat being spongy. Dairy-fed pork is the 
 best. A sucking pig, to be eaten in perfection, should not be 
 more than three weeks old, and should be dressed the same 
 day it is killed. 
 
 Veal — Veal should be perfectly white; if purchasing 
 the loin, the fat enveloping the kidney should be white and 
 firm. Veal will not keep so long as an older meat, especially 
 in hot or wet weather. Choose small and fat veal. It is in 
 season from March to August. 
 
 Tripe — This requires to be well cooked and nicely 
 served, and then it is both light and nutritious, and can often 
 be eaten by invalids, or persons having a delicate digestion. 
 Choose a nice white piece ; wash it well, and put into a stew- 
 pan with sufficient milk and water in equal parts to cover it ; 
 let it simmer gently for about half an hour after it has boiled 
 up. Serve with white sauce, omitting the parsley, and garnish 
 the dish with slices of beet-root. Onion sauce may be sub- 
 stituted if preferred, or it may be served with a little of the 
 liquor in which it has been cooked poured over it, and some 
 plainly boiled Spanish onions handed round in a vegetable 
 dish. 
 
 CARVING BEEF. 
 
 128. Brisket of Beef. 
 
 Cut neatly, across lines as shown 
 here 
 
 129. Ribs. 
 
 The manner of carving is as follows : 
 cut in direction of dotted line from i 
 to 2. 
 
 130. Sirloin. 
 
 The upper part of this joint should 
 be cut along line from 5 to 6. Should 
 you prefer it you may cut across from 3 
 to 4, but we do not advise this plan. 
 Th^ joint may be raised and sUces cut 
 from the under sidealonglinefrom i to 2. 
 
Meats. 53 
 
 131. Aitchbone. ^, 
 
 Follow with knife, line from i to 2. 
 
 BEEF. 
 
 132. Spiced Beef— Ingredients — 8 or 9 lbs. of beef, fat, ^ oz. of sal 
 
 prunella, ^ oz. of saltpetre, 2 oz. of pounded spices, ^ lb. garlic, 
 ^ lb. of moist sugar. 
 
 Take eight or nine pounds of beef, with a good piece of fat, 
 mix well together a quarter ounce of sal prunella, three quarters of 
 an ounce saltpetre, about two ounces pounded spices — mace, 
 cinnamon, cloves, allspice, nutmeg half pound garlic chopped 
 very fine, and a quarter pound of moist sugar ; rub this mixture 
 well into the beef, andlet it remain in the pickle a week, turning 
 and rubbing it every day ; tie up the beef, put it into cold water, 
 boil it up slowly, skim well, and simmer for two or three hours ; 
 put it under heavy weights. Trim and serve cold. 
 
 133. Beef-Stealc Puddingy— Ingredients— >^ lb. of flour, 6 oz. of 
 
 beef suet, 2^ lbs. of rump or beef steak, pepper and salt, I doz. 
 oysters, % pt. of stock. 
 
 Chop the suet finely, and rub into the flour with your hands, 
 sprinkling a little salt, then mix with water to a smooth paste; 
 roll the paste to the eighth of an inch ; line a quart pudding 
 basin with the paste ; cut the steak into thin slices, flour them, 
 and season with pepper and salt ; put the oysters and the liquor 
 that is with them into a saucepan and brt^g it to the point of 
 boiling ; then remove from the fire, and strain the liquor into a 
 basin ; then cut off the beards and the hard parts, leaving only 
 the soft, roll the slices of steak, filling the basin with meat and 
 oysters ; pour in the stock and liquor from the oysters. Cover 
 with paste and boil three hours. 
 
 N.B. — Be sure the water is boiling before putting the pud- 
 ding in. 
 
 134. Fillets of Beef (with Olives)— Ingredients— A piece afrump 
 
 steak, pepper, salt, olives, onions, flour, stock, sauce. 
 
 Take a piece of rump steak, cut it into slices three-eighths 
 of an inch thick, and trim them into shape. Melt plenty of 
 butter in a baking-tin, lay the fillets of beef in this, and let them 
 stand in a warm place for an hour or so ; then sprinkle them 
 with pepper and salt, and fry them in some very hot butter. 
 
S4 
 
 The Dominion Cook Book. 
 
 turning them to let both sides take color. Stone a quantity of 
 olives, and parboil them. Fry some onions a brown color in 
 butter, .add a little flour, and, when that is colored, as much 
 stock as you want sauce, pepper, salt, and spices to taste. Let 
 the sauce boil, then strain it, add the olives, and serve when 
 quite hot, with the fillets in a circle round them. 
 
 135. GrenadirtSOf Beef— Ingredients — Rump steak, lard, baconfat, 
 
 rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt, 
 and nutmeg. 
 
 Cut some rump steak in slices a little more than half an inch 
 thick, trim them all to the same size in the shape of cutlets, and 
 lard them thickly on one side with fine lardoons of bacon fat. 
 Lay them out, the larded size uppermost, into a flat pan, and 
 put into it as much highly-flavored rich stock or gravy as will 
 come up to the grenadins without covering them. Cover the 
 pan, and place it in the oven to braise gently for an hour. 
 Then remove the cover, baste the grenadins with the gravy, and 
 let them remain uncovered in the oven till the larding has taken 
 color ; they are then ready. Take equal quantities of carrots and 
 turnips, cut into the shape of olives. Boil all these vegetables 
 in salted water, then melt a piece of butter in a saucepan, add 
 a tablespoonful of flour, stir in sufficient milk to make a sauce, 
 add pepper, salt, and a little grated nutmeg. Put all the vege- 
 tables into this sauce, of which there should be just enough to 
 hold them together ; toss them gently in it until quite hot. 
 Dress them in the middle of a dish, round them dispose the 
 grenadins in a circle, and, having removed the superfluous fat 
 from their gravy, put this round the grenadins, and serve. 
 
 136. Beefsteak Pie — Ingredients — Forcemeat, 2 oz. of fat bacon, 2 
 
 oz. of bread-crumbs, parsley, thyme, a small onion, mushrooms, 
 seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender 
 rumpsteak, shallot, gravy. 
 
 Make some forcemeat with two ounces of fat bacon, twoounces 
 of bread-crumbs, a little chopped parsley, thyme, a small onion, 
 and some mushrooms; add seasoning of salt, pepper and nutmeg, 
 pound in mortar, moistening with the yolks of two eggs. Take 
 a tender rump steak or the under cut of a sirloin of beef, cut it 
 in thin slices, season with salt, pepper, and a little shallot. 
 Roll each slice like a sausage with some forcemeat inside, 
 border a pie dish, put in the beef and forcemeat, fill it up with 
 good gravy, flavored with Harvey sauce. Cover with puff paste ; 
 
* Meats. 55 
 
 bake in a moderate oven. Make a hole in the top, and add 
 some reduced gravy. 
 
 137. Fillets of Beef (a la Chateaubriand)— Ingredients— 
 
 A piece of sirloin of beef, pepper, salt, oil. 
 
 Take a piece of the undercut of the sirloin of beef, trim oflf 
 the fat neatly, and the skin next to it ; cut it across the grain 
 into slices one and one half inches thick, sprinkle them with 
 pepper, dip them in oil, and broil over a clear fire, sprinkle 
 with salt, and serve very hot in a dish garnished with potatoes 
 sautks au beurre. 
 
 138. Roast Sirloin — Ingredients — Beef, flour, salt and cup of water. 
 After the meat has been in the oven one hour, remove 
 
 dripping, dredge a little flour, sprinkle a little salt, and pour a 
 cupful of water over it, place back in oven and cook for about 
 another hour. Serve with horse radish. 
 
 139. Roast Beef and Brown sravy— Ingredients— Beef, pepper, 
 
 salt, 2 tablespoonfiils of flour, onion, bay leaf. 
 
 It is not everyone who, in preparing roast beef, manages to 
 have the gravy quite right. It is either fat, thick, or too pale. 
 Table Talk gives the following directions : First of all, the 
 meat must be properly roasted or rather baked. Wipe the fat 
 side with a damp cloth, put it in the pan, dust with pepper, 
 put a teaspoonful of salt in the corner of the pan, add a half 
 cup of hot water, and put it at once into a very hot oven. 
 B^e fifteen minutes to every pound, have the oven very hot 
 for the first half hour, and slightly cooler towards the last. Do 
 not add any more water, but baste the meat every ten minutes 
 with the fat that melts from the meat and falls to the bottom 
 of the pan. When the meat is done remove it from the pan ; 
 pour off all the fat but about two tablespoonfiils, being very 
 careful to retain all the osmazone, the brown substance in the 
 bottom of the pan. Add to the pan two rounding tablespoon- 
 fuls of flour, stir over the fire until the flour is a dark brown 
 without scorching. Add quickly, all at once, one and a half 
 cups (three gills) of warm water, stir continually until boiling, 
 taste to see if salt enough ; if not, season, add a slice of onion, 
 a bay leaf, and simmer gently two minutes. Strain through a 
 gravy strainer and serve. If the directions are carefully followed, 
 the gravy will be a nut brown, and entirely free from grease. 
 
56 The Dominion Cook Book. 
 
 140. Boiled Beef. 
 
 Just wash off salt, place in saucepan of boiling water, as 
 soon as it begins to boil skim, now draw to back of stove and 
 let it simmer gently until done. Time allowed, one hour after it 
 boils for each four pounds of meat. 
 
 141. Beef (Cold Meat Cookery)— Ingredients— About 2 lbs. of 
 
 cold roast beef, I large onion, i large carrot, I turnip, I bunch of 
 savory herbs, salt and pepper to taste, }i pint of gravy, a crust of 
 mashed potatoes. 
 
 Cut the beef into slices allowing a little fat, put a layer of 
 this at bottom of pie dish, slice vegetables and sprinkle a layer 
 of them upon the meat ; pound the herbs, strew a little over 
 the meat with pepper and salt and proceed in this manner, 
 until the ingredients are used ; pour in gravy ; cover with crust 
 of mashed potatoes. 
 
 Note. — Parboil vegetables before adding them to meat, 
 and the liquor in which they are boiled can be used in the 
 place of gravy if there is none at hand. 
 
 142. Bubble and Squeak (Cold Meat Cookery)— Ingre- 
 
 dients — A few thin slices of cold boiled beef, a little butter, small 
 cabbage, i sliced onion, pepper and salt to taste. 
 
 Fry the beef gently in the butter, place them on a flat dish, 
 and cover with fried greens. Savoys can be used. Boil until 
 tender, press in cullender, mince and then put in frying pan 
 with butter and sliced onion and a little salt and pepper. 
 
 143. Beef Collops-Ingredients— 2^ lbs. of rump steak, % lb. of 
 
 butter, I pint of gravy or water, salt and pepper, shallot minced 
 finely, 1 pickled walnut, a teaspoonful of capers. 
 
 Cut thin slices of steak and divide into pieces about two 
 inches long and dredge with flour ; put butter into frying pan 
 and when quite hot add the meat and pour upon them the 
 gravy or water ; allow them to fry for three minutes, add a little 
 more butter, put in seasoning and other ingredients and allow 
 the whole to simmer for ten minutes. Serve on hot dish. 
 
 144. Beef Sausages — Ingredients — To every lb. of suet allow 3 lbs. 
 
 of lean beef, seasoning to taste, a little mixed spice. 
 
 Chop the suet finely, taking care that there is no skin with 
 it, add pepper, salt and spices ; mix well together, form into 
 flat cakes and fry brown. 
 
Meats. 57 
 
 145. Roast Bullock's Heart— Ingredients — i bullock's heart, }( 
 lb. suet, 6 oz. of bread crumbs, }£ pint of milk, I tablespoonful of 
 chopped parsley, I desertspoonftil of chopped mixed herbs, j^Vo. of 
 dripping or butter, I pint of gravy or beef-tea. For the sauce — i 
 small onion, a dessertspoonful of flour, salt and pepper, butter the 
 size of an egg, a large spoonful of mushroom catchup. 
 
 Wash the heart in salt water, taking care to remove all the 
 blood ; wash in a second water and dry with a clean cloth ; be 
 careful to dry it thoroughly ; chop the suet as finely as possible, 
 mix with some bread crumbs the suet, parsley, herbs, salt and 
 pepper; lastly put in the milk, then proceed to fill all the 
 cavities of the heart with the stuffing ; take a piece of paper, 
 grease it well with butter or dripping, place this over the cavi- 
 ties and tie it on tightly with string ; put one ounce of dripping 
 into the pan, and baste the heart occasionally ; when the gravy 
 boils cut up the onion, sprinkling with pepper and salt, and 
 add to the gravy ; allow it to stew gently until about five 
 minutes before the heart is done ; skim occasionally ; when 
 done strain the liquor ; into another saucepan put the butter, 
 and allow it to melt a minute or two ; then add the flour and 
 mix smoothly together ; then pour in slowly the liquor, stirring 
 until it boils and thickens. Then dish up, remove paper, and 
 add to the sauce the mushroom catchup. Immediately pour 
 this sauce round the heart and serve. 
 
 146. A Polish Dish — Ingredients — About 2 lbs. of rump steak cut 
 
 thickly, some bread crumbs, butter and salt, i onion. 
 
 Chop the onion as finely as possible ; make deep incisions 
 in the beef, take care not to go through; fill the incisions 
 with the bread, etc. ; roll steak, put in stewpan, adding a little 
 butter ; allow to simmer about two and a half hours. Serve 
 with its own gravy thickened and flavored with catsup or 
 sauce. 
 
 147. Beef Olives — Ingredients — Some steaks weighing about ^ lb., a 
 
 little white pepper and salt, forcemeat made of the lean and fat of 
 veal, a small piece of lean ham or bacon, a bunch of parsley, about 
 yi lb. of bread crumbs, 2 eggs. 
 
 Cut some steaks, flatten them with a roller, dredge them 
 with a small quantity of white pepper and salt, have some 
 forcemeat made with the fat and lean of veal mixed together, 
 a small piece of lean ham or bacon, parsley, with a few bread 
 crumbs, all beaten in a mortar and mixed with the egg ; lay a 
 
58 Thk Dominion Cook Book. 
 
 little over each steak, and roll it up tightly, fastening with a 
 skewer ; dip them in the yolk of an egg, then in crumbs of 
 bread, and fry them of a pale brown ; dish them with brown 
 sauce seasoned with cayenne. 
 
 148. Beefsteak (Stuffed)— Ingredients— About 2 lbs. of beefsteak, 
 
 about 6 oz. of bread crumbs, savory herbs, needle and thread. 
 
 Take the steak an inch thick ; make a stuiifing of bread, 
 herbs, etc., and spread it over the steak ; roll it up, and with a 
 needle and coarse thread sew it together. Lay it in an iron pot 
 on one or two wooden skewers, and put in water just sufficient 
 to cover it ; let it stew slowly for two hours ; longer if the beef 
 is tough; serve it in a dish with the gravy turned over it. To 
 be carved crosswise, in slices, through beef and stuffing. 
 
 149. Beef Omelet— Ingredients— 3 lbs. of beefsteak, 3|^ of a lb. of suet, 
 
 salt and pepper, a little sage, 3 eggs, 6 Boston crackers. 
 
 Three pounds of beefsteak, three-fourths of a pound of suet, 
 chopped fine ; salt, pepper and a little sage, three eggs, six 
 Boston crackers rolled ; make into a roll and bake. 
 
 150. Beef (Braized)— Ingredients— I cupful of stale bread, pepper 
 
 and salt, a tablespoonful of onion, 2 tablespoonfuls of dripping, I 
 tablespoonfiil of flour. 
 
 Buy a piece of the flank that gives a strip about three times 
 as long as it is wide, so that it can be rolled up easily. Trim off 
 any tough, outer skin which may seem too hard to cook, wipe 
 the meat all over with a damp towel, and lay it flat on the table 
 with the outside down ; season it highly with salt and pepper ; 
 make a stuffing by soaking a cupful of stale bread in cold water 
 until it is soft, and then squeeze it in a towel to free it from the 
 water ; season it highly with salt and pepper, mix with a table- 
 spoonful of onion and spread it over the beef, then roll up the 
 beef without displacing the stuffing, and tie it tightly with cord ; 
 let two tablespoonfuls of drippings or bacon fat get hot in the 
 bottom of a saucepan just large enough to contain the beef, 
 then brown the beef in the drippings, over a hot fire ; when it 
 is brown dust over it a tablespoonful of flour, turning the beef 
 about until the flour is quite brown, and then cover the meat 
 with boiUng water, and season the gravy thus made with pepper 
 and salt ; next put on the cover of the saucepan, and if it does 
 not fit steam-tight, seal it with a thick paste of flour and water, 
 and set it where its contents will cook slowly for three hours. 
 
Meats. 59 
 
 At the expiration of that length of time the meat will probably 
 be tender ; the strings can then be removed, and the beef 
 served with the gravy in which it was cooked. 
 
 151. Beef (Stewed) — Ingredients — I tablespoonfiil of butter, 2 sliced 
 
 onions, 12 whole cloves, allspice, Yz teaspoonful of salt, ^ teaspoon- 
 ful of black pepper, i pt. of cold water, 2 or 3 lbs. of tender beef, a 
 little flour, a few sprigs of sweet basil. 
 
 In a stewpan place a large tablespoonful of butter, in which 
 fry until quite brown two sliced onions, adding, while cooking, 
 twelve whole cloves ; ditto allspice ; half a teaspoonful of salt, 
 and half that quantity of black pepper; take from the fire, 
 pour in a pint of cold water, wherein lay two or three pounds of 
 tender lean beef cut into small, thick pieces ; cover closely, 
 and let all stew gently two hours, adding, just before serving, 
 a little flour thickening. A few sprigs of sweet basil is an 
 improvement. 
 
 152. Hunter's Beef— Ingredients — To a round of beef that weighs 25 
 
 lbs., take 3 oz. of saltpetre, 3 oz. of the coarsest sugar, i oz. of 
 
 cloves, I nutmeg, Yi an oz. of allspice, 3 handfuls of common salt, 
 
 all in the finest powder. 
 
 The beef should hang two or three days; then rub the 
 
 above well into it, and turn and rub it every day for two or 
 
 three weeks. The bone must be taken out at first. When to 
 
 be dressed, dip it into cold water, to take off the loose spice, 
 
 bind it up tightly with tape, and put it in a pan with a teacup- 
 
 ful of water at the bottom ; cover the top of the meat with 
 
 shred suet, and the pan with a brown crust and paper, and bake 
 
 it five or six hours; when cold take off the paste and tape. 
 
 The meat should be cut with a very sharp knife, to prevent 
 
 waste. 
 
 153. Baked Ox Toneue — Ingredients— 2 eggs, a few cloves, 6 oz. 
 
 of bread crumbs, %\o. of butter, yi pt. of good gravy, red currant 
 jelly. 
 
 Soak the tongue well in lukewarm water for about twelve 
 hours, scrape and trim it, stick it over with cloves (about 
 twenty-four;, and boil slowly according to size for two or three 
 hours. Then take it up and brush it over with the yolks of two 
 eggs and sprinkle it with bread crumbs (six ounces). Next bake 
 it to a good brown, basting it constantly with a quarter of a 
 pound of butter. Put it on a dish, and pour round it half a 
 pint of good gravy. Serve with red currant jelly. 
 
6o Thk Dominion Cook Book. 
 
 154. Braized Steak — Ingredients — Slices of bacon, steak, an oz. of 
 
 butter, carrot, turnip, onion, a bay leaf, a blade of mace, small 
 piece of lemon peel, %. pt. of good brown stock or a teaspoonful of 
 extract of beef. 
 
 For this the meat should be well hung and tender, and 
 about an inch in thickness. First cut off all the fat and lay it 
 aside, then lard the steak by drawing tiny slices of bacon 
 through it. Put one ounce of butter in a frying-pan and fry the 
 steak in this for about a minute, this is to keep in the juices of 
 the meat ; then put into a stewpan two or three small slices of 
 each of the following : carrot, turnip and onion, together with 
 a bay leaf, a blade of mace, and a small piece of lemon peel ; 
 add half a pint of good brown stock (this is the quantity for 
 about three-quarter of a pound of meat), and stew gently three- 
 quarters of an hour. If no stock is at hand, a teaspoonful of extract 
 of beef dissolved in water will answer the purpose. Before dish- 
 ing up, cut up about the quarter of a small carrot, ditto turnip, 
 into small strips ; boil them till tender, then drain and place 
 on the steak when serving. The gravy in which the meat is 
 cooked should be carefully strained over it, and for garniture, 
 besides the vegetables already mentioned, it should have the 
 fat, which must be cut into small dice, and fried for the pur- 
 pose. 
 
 155. Beef Toneue. 
 
 If it has been dried and smoked before it is dressea it 
 should be soaked over night, but if only pickled a few hours will 
 be sufficient. Put it in a pot of cold water over a slow fire for 
 an hour or two before it comes to a boil ; then let it simmer 
 gently for from three to four hours, according to its size : 
 ascertain when it is done by probing it with a skewer. Take 
 the skin off, and before serving surround the root with a paper 
 friU. 
 
Meats. 6i 
 
 MUTTON. 
 
 156. Mutton (to Roast). 
 
 Wash the joint and dry in a clean cloth, dredge with a 
 little flour and place in the oven basting continually. About 
 twenty minutes before serving sprinkle a little salt over it, 
 pour off" dripping, strain a little boiling water over the joint, 
 and serve with red currant jelly. Time, a joint of ten pounds 
 will take about two hours. 
 
 157. Leg of Mutton (Boiled). 
 
 Cut off the shank bone, wash and wipe in a clean cloth, 
 place in saucepan, cover with boiling water, allow it to boil up ; 
 then draw to back of stove where it should stand till the finger 
 can stand the water. Then draw nearer the fire and simmer 
 gently ; skim well and add a little salt. Time, for ten pounds, 
 about two and a half hours after it boils. 
 
 158. Uesrof Mutton (Boned)— Ingredients— Leg of mutton, weigh- 
 
 ing 7 or 8 lbs., forcemeat. 
 
 Get the butcher to take the bone from the mutton, as he 
 can do it without spoiling the skin. Fill up the hole with the 
 forcemeat, then sew it up to prevent it falling out, tie up neatly 
 and roast about two hours or a little longer. Serve with a 
 good gravy. 
 
 159. Shoulder of Mutton (Boiled with Oysters)— Ingre- 
 
 dients — A little pepper, a piece of mace, about 2 doz. oysters, a 
 little water, an onion, a few peppercorns, about ^ pt. of good gravy, 
 I tablespoonfiil of flour and butter. 
 
 Hang it some days, then salt it well for two days ; bone it, 
 and sprinkle it with pepper and a piece of mace pounded ; lay 
 some oysters over it, and roll the meat up tightly and tie it. 
 Stew it in a small quantity of water, with an onion and a few 
 peppercorns, till quite tender. Have ready a little good gravy, 
 and some oysters stewed in it; thicken this with flour and 
 butter, and pour over the mutton, when the tape is taken off. 
 The stewpan should be kept covered. 
 
 160. Lamb Chops— Ingredients — A little butter, a little water, enough 
 
 potatoes to fill a small dish, i teacupiul of cream. 
 Lamb chops are excellent cooked this way : — Put them in 
 a frying pan with a very little water, so little that it will boil 
 
62 The Dominion Cook Book. 
 
 away by the time the meat is tender; then put in lumps of 
 butter with the meat and let it brown slowly ; there will be a 
 brown, crisp surface, with a fine flavor. Serve for breakfast 
 with potatoes cooked thus : — Choose small ones and let them 
 boil till they are tender ; drain off the water, and pour over 
 them, while still in the kettle, at least one teacupful of 
 cream ; mash them smooth in this. 
 
 i6i. Cornettes De Mouton — Ingredients — Some cold mutton with 
 oysters or mushrooms, some hock flour, puff paste, the yolk of an 
 egg, vermicelli. 
 
 Mince some cold mutton with either oysters or mushrooms 
 very finely, as for croquettes. Take some strong stock well 
 flavored with vegetables and highly seasoned, put it in a stew- 
 pan, and thicken it with roux (/. e., butter melted over a slow 
 fire, well skimmed, thickened to a stiff' paste with baked sifted 
 flour, and left to cool before use). Let the stock simmer, and 
 stir in the roux, taking care to stir always in the same direction ; 
 when a nice and tolerably thick sauce has been made, add the 
 mince to it, and leave it to cool. Then make some puff' paste, 
 roll it out very thin — almost as thin as a wafer — cut it into 
 pieces, and wrap up in them lumps of the prepared mince about 
 the size of a walnut, making small triangular patties. Brush 
 these patties over with the yolk of an egg. Dip them in un- 
 cooked vermicelli, which will adhere to the egg and paste, and 
 bake them in the oven till the vermicelli is of a pale, golden 
 brown color. Serve them up dry on a folded napkin. These 
 cornettes should be quite soft inside, and melt in the mouth 
 when eaten. 
 
 162. Mouton A L'italienne^Ingredients — Slices of underdone leg 
 ,of mutton, buttered white paper, macaroni. For the sauce— a 
 little strong stock, roux to thicken, juice of a lemon, mushroom 
 catchup to taste, cayenne pepper. 
 
 Cut some slices of underdone leg of mutton, about half an 
 inch thick. Wrap them each in a piece of buttered white 
 paper, and broil them over a clear fire. Then remove the 
 papers as quickly as possible, and put the meat in the centre of 
 dish, arranging round it a wall of hot boiled macaroni. Pour 
 over it a sauce made as follows, and serve very hot. The 
 Sauce : — Take some strong stock, thicken with brown roux 
 and flavor the sauce with lemon juice, mushroom catchup, 
 and cayennne pepper. All these receipts for doing up cold 
 
Meats. 63 
 
 mutton were given by a first-rate French cook, and, if followed 
 carefully by a cook who has some taste and discretion in seas- 
 oning, will be found to be very good. 
 
 163. Haricot Mutton— Ingredients— Scrag of mutton, a little flour, 
 
 2 small onions, i bunch of savory herbs, 3 cloves, pepper and salt, I 
 blade of mace, 2 small carrots, 1 turnip, a little sugar. 
 
 Cut the meat into shapely pieces and fry a nice color; 
 sprinkle them with a little flour, pepper and salt. Put all into 
 a stewpan, just cover with boiling water, then put in your onion 
 stuck with three cloves, the herbs and mace. Allow this to 
 boil very gently till the meat is tender ; take off any fat there 
 may be. Cut up the turnip and carrots (if cut with vegetable 
 cutter they will look nicer) ; fry them in a little sugar to color 
 them ; add these to the meat and allow to simmer for fifteen or 
 twenty minutes. When ready to serve, take out the onion and 
 bunch of herbs. 
 
 164. Sweetbreads (Larded)— Ingredients— A couple of sweet- 
 
 breads, a few slips of bacon, onions, carrots, sweet herbs, pepper, 
 salt, spice to taste, a small quantity of rich stock. 
 
 Trim a couple of sweetbreads, soak them half an hour in 
 tepid water, then parboil them for a few minutes, and lay them 
 in cold water ; when quite cold take them out, dry them, and 
 lard them thickly with fine strips of bacon. Put a slice of fat 
 bacon in a stewpan with some onions, carrots, a bunch of 
 sweet herbs, pepper, salt, and spices to taste, and a small 
 quantity of rich stock ; lay the sweetbreads on this, and let 
 them gently stew till quite done, basting the top occasionally 
 with the liquor. When cooked, strain the liquor, skim off 
 superfluous fat, reduce it almost to a glaze, brown the larded 
 side of the sweetbreads with a salamander, and serve with sauce 
 over them. 
 
 165. Sweetbread (Lamb's)— Ingredients— Sweetbreads, a ladleful 
 
 of broth, pepper and salt, a bunch of onions, a blade of mace, 
 butter and flour, 2 or 3 eggs, some cream, parsley, nutmeg, aspara- 
 gus-tops. 
 Blanch them, and put them a little while into cold water. 
 Then put them into a stewpan with a ladleful of broth, some 
 pepper and salt, a small bunch of small onions, and a blade of 
 mace ; stir in a piece of butter and flour, and stew half an hour. 
 Have ready two or three eggs well beaten in cream, with a little 
 minced parsley, and a few grates of nutmeg. Put in some 
 
64 The Dominion Cook Book. 
 
 boiled asparagus-tops to the other things. Don't let it boil 
 after the cream is in ; but make it hot, and stir it well all the 
 while. Take care it does not curdle. 
 
 166. Irish Stewf — Ingredients — About 3 lbs. of loin or neck of mutton, 
 
 4 lbs. potatoes, 4 large onions, pepper and salt to taste, and about 
 I pt. of water. 
 
 Cut the pieces neatly, pare and slice the potatoes not too 
 thin, cut up the onions, now place a layer of potatoes at the 
 bottom of the saucepan, then a layer of mutton and onions, 
 seasoning with pepper and salt ; proceed in this way until the 
 stewpan is full, now put in the water and stew slowly for two 
 hours, keeping the cover on until done. Shake occasionally to 
 prevent burning. 
 
 167. Toad-in-the-Hole (Cold Meat Cookery)— Ingredients 
 
 — 6 oz. of flour, 1 pt. of milk, 3 eggs, a few slices of cold mutton, 
 pepper and salt to taste, 2 kidneys. 
 
 Make a batter of flour, milk and eggs, butter a baking-dish, 
 and pour in the batter. Into this, place a few shces of cold 
 mutton, previously well seasoned, and the kidneys, which should 
 be cut into rather small pieces ; bake about one hour, and 
 send it to table in the dish it was baked in. Oysters or mush- 
 rooms may be substituted for the kidneys, and will be found 
 exceedingly good. 
 
 168. Mutton Pie (Cold Meat Cookery) — Ingredients — 
 
 Pieces of cold leg of mutton, pepper and salt to taste, an eggspoon- 
 ful of mace, a dessertspoonful of minced parsley, a teaspoonful of 
 savory herbs, 4 potatoes, a cup of gravy, crust. 
 
 Cut into thin slices, place a layer at bottom of dish, sprinkle 
 some seasoning, a layer of potatoes sliced, and repeat until dish 
 is full, now add gravy, cover with crust and bake about one 
 hour. 
 
 169. Kidneys (Fried). 
 
 After plunging in boiling water cut them in thin slices, and 
 fry in hot butter ; add pepper, salt, and toss them for a few 
 minutes in rich brown gravy. 
 
 170. Kidneys (Grilled). 
 
 Prepare them as above, cut each kidney in half, and dip 
 them in egg beaten up with salt and pepper; breadcrumb 
 them, dip them in melted butter, breadcrumb them again, then 
 grill over a slow fire j serve with, pig/uanfe sauce. 
 
Meats. 
 
 6S 
 
 171. Mutton (to Carve). 
 
 Haunch of mutton. Press the 
 knife to the bone across the knuckle 
 of the joint, along line i to 2 and 
 then cut slices along the whole line 
 from 4 to 3. 
 
 172. Leg of Mutton. 
 
 Carry the knife sharply down the line 
 from I to 2, and slice from either side. The 
 fat will be found at the line 3 to 4. 
 
 173. Loin o-F Mutton. 
 
 Direct your butcher to well joint the 
 mutton, or it will not be a pleasant task 
 to the carver. Insert the knife at fig. i, 
 and if between the bones cut sharply 
 along line i to 2. 
 
 174- Fore-Quarter of Lamb. 
 
 To separate the shoulder from the breast is the point, pass 
 the knife lightly round the dotted line i, 2, 3, 4, and 5, cutting 
 through the skin, raise with a little force the shoulder into 
 which the fork is firmly fixed, it will come away with a little 
 more cutting ; now separate the ribs 
 from the brisket by cutting through 
 the line 5 to 6, now we can serve 
 our guests, carve the ribs along line 
 from 9 to 10 and the brisket from 7 
 to 8. 
 
 175- Leg of Lamb. 
 
 Loin, saddle, or shoulder is carved in the same manner as 
 corresponding joints of mutton. 
 
66 The Dominion Cook Book. 
 
 PORK. 
 
 176. Leg of Pork (to Roast). 
 
 Choose a small leg of fine young pork ; cut a slit in the 
 knuckle with a sharp knife, and fill the space with sage and 
 onion chopped, a little pepper and salt. When half done, score 
 the skin in slices, but do not cut deeper than the outer rind. 
 Apple sauce and potatoes should be served to eat with it. 
 
 177. Les of Pork (to Boil). 
 
 Salt it eight or ten days : when it is to be dressed, weigh it ; 
 let it lie half an hour in cold water to make it white ; allow a 
 quarter of an hour for every pound, and half an hour over, from 
 the time it boils up ; skin it as soon as it boils, and frequently 
 after. Allow water enough. Save some of it to make pea- 
 soup. Some boil it in a very nice cloth, floured, which gives a 
 very delicate look. It should be small and of a fine grain. 
 Serve pease-pudding and turnips with it. 
 
 178. Loin and Neck of Pork: 
 
 Roast them. Cut the skin of the loin across, at distances 
 of half an inch, with a sharp penknife. 
 
 179. Shouiders and Breasts of Pork. 
 
 ^ Put them into pickle, or salt the shoulders as the leg ; when 
 very nice they may be roasted. 
 
 180. Neck of Pork (Rolled)— Ingredients— Neck of pork, force- 
 
 meat of chopped sage, a few bread crumbs, salt and pepper, 2 or 3 
 berries of allspice. 
 
 Bone it ; put a forcemeat of chopped sage, a very few crumbs 
 of bread, salt, pepper, and two or three berries of allspice, over 
 the inside ; then roll the meat as tightly as you can, and roast 
 it slowly. 
 
 181. Pork Pie— Ingredients — X lt>- of lard, i lb. of pork (leg or loin), 
 
 seasoning, i lb. of flour and an egg, % glass of cold water. 
 
 Put the lard and water in rather a large saucepan ; place 
 upon the fire and allow to boil (take care it does not boil over, 
 or it will catch fire). Cut the pork into pieces about an inch 
 square ; when the lard and water are quite boiling pour into 
 
Meats. 67 
 
 the middle of the flour and mix with a spoon. When the paste 
 is cool enough knead it well ; it must be rather stiff; cut off a 
 quarter of the paste, and the remainder mould into the shape 
 of a basin, pressing it inside ; shape it evenly all round, it should 
 be about the third of an inch in thickness ; dip the pieces of 
 pork into cold water, seasoning well with pepper and salt, then 
 place them in the mould of paste as closely, as possible. If 
 liked a little chopped sage can be sprinkled over the pork, then 
 take the rest of the paste, roll it, and cut to the size of the top 
 of the mould ; taking care to have it the same size as the inside ; 
 break an egg, and divide the yolk from the white ; with a paste 
 brush dip into the white of egg, and brush the edge of the paste ; 
 then place this on the top of the pie, pressing the edges well. 
 Any trimmings of paste that are left, cut into little leaves, dip 
 into the white of egg, and stick them on the top of the pie, 
 then wet the pie all over with the yolk of the egg and bake for 
 about two hours. 
 
 182. Pig's Fry — Ingredients — i lb. of pig's fry, 3 lbs. of potatoes, i 
 
 onion, sage and seasoning. 
 
 Put the potatoes into cold water, scrub and wash them well ; 
 then place them in a saucepan of cold water and put upon the 
 fire to boil ; directly they boil, take them out of the water, peel, 
 and cut them into slices ; peel the onion and chop it and two 
 or three sage leaves together ; cut the pig's fry into small pieces ; 
 grease a dish, and put a layer of potatoes in the bottom ; then 
 sprinkle a little of the sage and onion, pepper and salt, then a 
 layer of the pig's fry ; then another sprinkling of the seasoning, 
 and so on until the dish is full ; then put in a little water for 
 gravy ; the skin usually sent with pig's fry put over the top of 
 the dish ; if the skm is not sent, take a piece of whitish brown 
 paper and grease it and place upon the dish instead. Bake 
 for about one hour. 
 
 183. Pork (Pickled). 
 
 The quantities proportioned to the middlings of a pretty 
 large hog, the hams and shoulders being cut off. 
 
 Mix, and pound fine, four ounces of saltpetre, a pound of 
 coarse sugar, an ounce of sal-prunel, and a little common salt : 
 sprinkle the pork with salt and drain it twenty-four hours ; then 
 rub with the above ; pack the pieces tightly in a small deep tub 
 filling up the spaces with common salt. Place large pebbles 
 
68 The Dominion Cook Book. 
 
 on the pork to prevent it from swimming in the pickle which 
 the salt will produce. If kept from air, it will continue very 
 fine for two years. 
 
 184. Pork (Hashed) — Ingredients — Some remnants of cold roast pork, 
 
 pepper and salt to taste, 2 onions, 2 blades of mace, i teaspoonful oi 
 flour, I teaspoonful of vinegar, 2 cloves, ^ pt. of gravy. 
 
 Take the onions, chop and fry them a nice brown ; then 
 take the pork and cut it into thin slices, seasoning with pepper 
 and salt to taste, and add these to the rest of the above ingre- 
 dients ; stew it for about half an hour gently and serve with 
 sippets of toasted bread. 
 
 185. Pork Cutlets — Ingredients — Loin of pork, pepper and salt. 
 
 Cut the loin into chops, take the bone out, and the greater por- 
 tion of the fat ; season with pepper, and place upon a perfectly 
 hot gridiron, and broil for about fifteen minutes. Be particu- 
 lar that they are thoroughly done ; dish, sprinkle with a little 
 salt, and serve plain, or with tomato sauce. 
 
 186. Sucking Pig Roast— Ingredients— Pig, 8 oz. of bread crumbs, 
 
 18 sage leaves, pepper and salt, tablespoonful of butter, salad oil to 
 baste with, tablespoonful of lemon juice, yi, pt. of gravy. 
 
 Stuff the pig with finely grated bread crumbs, minced sage, 
 pepper and salt, and a tablespoonful of butter. Take care 
 these are well blended. After stuffing the pig sew up the slit 
 neatly, truss the legs back, to allow the inside to be roasted, 
 put in oven, and directly it is dry have ready some butter tied 
 in a piece of thin cloth, and rub the pig with this in every part. 
 Continue this operation several times while roasting ; do not 
 allow the pig to burn in any part. Then take half a pint of 
 gravy, a tablespoonful of lemon juice, and the gravy that flowed 
 from the pig; pour a little of this over the pig, and the 
 remainder send to table in a tureen. Instead of butter for 
 basting many cooks use salad oil as this makes the crackling 
 crisp. Before dishing cut off the head and part the body down 
 middle, and lay on the dish back to back. Take care that it 
 is sent to table very hot, and serve with apple sauce. It will 
 take about two hours for a small pig to roast. 
 
 187. Pig's Pettitoes— Ingredients— A slice of bacon cut thin, an 
 
 onion, a blade of mace, 5 peppercorns, 4 sprigs of thyme, i pt. of 
 gravy, pepper and salt, thickening of butter and flour. 
 
 Put the heart, pettitoes and liver, into a saucepan, add the 
 
Meats. 69 
 
 bacon, mace, peppercorns, onion, thyme and gravy ; simmer 
 gently for twenty minutes ; take out the heart and liver and 
 mince very finely ; allow the feet to stew until quite tender, 
 they will take about half an hour ; then return to the saucepan 
 the liver, thicken the gravy with a little butter and flour, 
 sprinkle a little pepper and salt, and simmer very gently for five 
 or six minutes, stirring occasionally ; when ready to dish split 
 the feet, and arrange them round the mince with sippets of 
 toasted bread, and pour the gravy in the center. 
 
 188. Pork Cheese — Ingredients— About 2 lbs. of cold roast pork, a 
 
 dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and 
 salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, ^ 
 teaspoonful of minced lemon peel, sufficient gravy to fill the mould. 
 
 Cut the pork into pieces, but do not chop ; there should be 
 about a quarter of fat to a pound of lean ; sprinkle with pepper 
 and salt, pound the slices thoroughly and mince as finely as 
 possible, the parsley, sage, lemon peel, and herbs ; then mix 
 all this nicely together. Place in mould and fill with gravy. 
 Bake a little over an hour. When perfectly cold turn out. 
 
 189. Sausages— Ingredients— Pork, fat and lean, sage, pepper and 
 
 salt, a little allspice. 
 Chop fat and lean of pork together ; season with sage, pepper 
 and salt, and you may add two or three berries of allspice ; 
 half fill hogs' guts that have been soaked and made extremely 
 clean : or the meat may be kept in a very small pan, closely 
 covered ; and so rolled and dusted with a very little flour be- 
 fore it is fried. Serve on stewed red cabbage, or mashed pota- 
 toes, put in a form, brown with a salamander, and garnish with 
 the above ; they must be pricked with a fork before they are 
 dressed, or they will burst. 
 
 190. Ham (how to boil to give it an excellent flavor) 
 
 — Ingredients — 2 heads of celery, 2 turnips, vinegar and water, a 
 large bunch of savory herbs, and 3 onions. 
 
 In choosing a ham, be sure that it is perfectly sweet. To 
 ascertain this stick a sharp knife into it near the bone, when the 
 knife is taken out, it will have an agreeable smell if the meat is 
 sweet. If the meat has been hung for a long time, and it is 
 salt and dry, it would be necessary to soak for twenty-four hours, 
 and change the water often. Put the meat in a large pot with 
 sufficient water to cover it ; bring it to a boil gradually, and 
 carefully take off the scum as it rises ; when on the point of 
 
70 The Dominion Cook Book. 
 
 boiling add the vegetables and herbs ; let it simmer gently 
 until quite tender, then take it out, strip off the skin, cover 
 with bread raspings and put a paper frill round the knuckle. 
 Four hours will be sufficient for a ham weighing ten pounds. 
 
 191. Ham (Potted)— Ingredients— 2 J^ lbs. of lean ham, ^ lb. of fat, 
 
 I teaspoonful of pounded mace, a saltspoonfiil of pounded allspice, 
 yi nutmeg, clarified butter, pepper. 
 
 Take some slices of cold ham, cut them small, mixing the 
 lean and fat in the above proportions ; proceed to pound the 
 ham to a fine paste in a mortar ; gradually add the seasoning, 
 and take care that all the ingredients are well mixed, press the 
 mixture into pots, cover with the clarified butter and keep it 
 cool 
 
 192. Ham (Baked)— Ingredients— Ham, crust. 
 
 Allow the ham to soak in water for twelve hours ; wipe it 
 dry, and trim any rusty places underneath ; cover with a com- 
 mon crust, taking care that it is thick enough to keep the gravy 
 in ; have the oven at a moderate heat and bake for about four 
 hours ; when done, take off crust and skin, cover with raspings, 
 and garnish the knuckle with a paper frill. Very good. 
 
 193. To Glaze a Ham— Ingredients— An egg, salt, melted butter, 
 
 a cup of powdered cracker, a little cream. 
 
 After the ham is skinned and cold, brush all over with beaten 
 egg ; mix the cracker, salt and melted butter with cream enough 
 to make a thick paste ; spread it evenly over the ham and 
 brown in a moderate oven. 
 
 194. To lyiake Lard. 
 
 Take the inner part of the pig, put into a stone jar, and 
 place in a saucepan of boiling water ; allow it to simmer 
 gently, and as it melts, strain carefully from the sediment ; put 
 in small jars and keep in a cool place. The fleed makes ex- 
 ceedingly light crust, and is very wholesome. 
 
 195. Tripe (to dress) — Ingredients — Tripe, milk and water, onion 
 
 sauce. 
 
 Cut away the coarsest fat, take equal proportions of milk and 
 water, and boil for three quarters of an hour. Have ready 
 some onion sauce, and when ready to dish, smother the tripe 
 with the sauce, and any that is left send to table in a tureen. 
 
 196. Fried Tripe — Ingredients— Salt and water, pepper, flour, lard, a 
 
 tablespoonfiil of vinegar. 
 
Meats. 71 
 
 Scrape the tripe well ; cut into squares the size of your hand ; 
 boil in salt and water (a tablespoonful of salt to one quart of 
 water) till very tender. The next day cut into smaller pieces, 
 season with salt and pepper, dredge with flour^ fry brown on 
 both sides in a pan of hot lard. When done, take it out, pour 
 nearly all the lard out, add a good gill of boiling water, thicken 
 with flour, mixed smooth with a tablespoonful of vinegar; 
 season to taste, and pour hot over the tripe. A nice breakfast 
 dish. 
 
 Tripe may be cooked several ways, it can be stewed in gravy 
 with mushrooms, or cut into collops, sprinkled with chopped 
 onion and savory herbs, and fried a nice brown in clarified 
 butter. 
 
 197. Tripe (stewed) — Ingredients — 2 qts. of water, pepper and salt, 
 onions, a piece of butter, 2 tablespoonfuls of cream, nutmeg, 2 slices 
 . of buttered toast. 
 
 See that the tripe is washed very white ; cut up in pieces and 
 put them into a stewpan with two quarts of water, and pepper 
 and salt to taste. Let boil until quite tender, which will take 
 about two hours and a half, or perhaps longer; have some 
 white onions boiled until quite tender ; then turn them out in 
 a cullender to drain ; then mash them, putting them back into 
 your saucepan (which you have previously wiped out) with a 
 piece of butter, two tablespoonfuls of cream or milk, a grating 
 of nutmeg and a very little salt ; sprinkle in a little flour, set 
 the pan on the fire, keeping it well covered, and give it one 
 boil. Place at the bottom of a dish two slices of buttered 
 toast, cut in pieces, and put the tripe over it. 
 
 TO CARVE PORK. 
 Sucking; Pig. 
 
 The first act is to separate the shoulder from the carcase by 
 drawing the knife round the hne 1,2,3 — the shoulder will then 
 easily come away. Then take off 
 the leg by cutting round the line 
 1,2,3 ill the same way as shoulder. 
 The ribs are now open to the knife, 
 which should be carried down line 
 4 to 5. The other half of pig is of 
 course served in the same manner. 
 
72 
 
 The Dominion Cook Book. 
 
 Ham. 
 
 To reach the choice portion take a thin 
 sharp knife, which should be carried 
 down to the bone along line i to 2. The 
 slices must be thin and even and cut to 
 the bone. 
 
 Leg of Pork. 
 
 Carry the knife sharply down to the bone 
 through the crackling along line i to 2. 
 
 Note. — Other joints do not call for any 
 special remarks as to carving. 
 
 VEAL. 
 
 198. Roast Veal (stuffed)— Ingredients— 8 oz. of bruised bread 
 
 crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram, and winter 
 savory, 2 eggs, salt and pepper. 
 
 To eight ounces of bruised crumbs of bread add four ounces 
 of chopped suet, shallot, thyme, marjoram and winter savory, 
 all chopped fine ; two eggs, salt and pepper to season ; mix all 
 these ingredients into a firm, compact kind of paste, and use 
 this stuffing to fill a hole or pocket which you will have cut with 
 a knife in some part of the piece of veal, taking care to fasten 
 it in with a skewer. A piece of veal weighing four pounds 
 would require rather more than an hour to cook it thoroughly. 
 
 199. Veal (stewed)— Ingredients— 2 qts. of water, i peeled onion, a 
 
 few blades of mace, a little salt, X lb. of rice, butter, chopped 
 parsley. 
 
 Break the shank bone, wash it clean, and put it into two 
 quarts of water, an onion peeled, a few blades of mace and a 
 little salt ; set it over a quick fire, and remove the scum as it 
 rises ; wash carefully a quarter of a pound of rice, and when 
 the veal has cooked for about an hour skim it well and throw 
 in the rice ; simmer for three quarters of an hour slowly ;, when 
 done put the meat in a deep dish and the rice around it. Mix 
 a little drawn butter, stir in some chopped parsley, and pour 
 over the veal. 
 
 200. Veal and Ham Pie — Ingredients — Forcemeat balls, i or 2 
 
 eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions, 
 herbs, lemon peel, salt, cayenne, mace, parsley, whites of eggs. 
 
Meats. 
 
 73 
 
 Cut some thin slices off the leg or neck of veal, free them 
 from skin and gristle, lard them well, and season with salt and 
 pepper. Have some eggs boiled hard and some thin slices of 
 ham. Make some forcemeat balls with fat bacon, the trim- 
 mings of the veal, chopped onions, parsley and sweet herbs, 
 grated lemon peel, salt, cayenne and pounded mace. Pound 
 all in a mortar, and bind with one or two eggs. Line a pie 
 dish with good paste, and fill it with layers (not too close) — 
 first one of ham, then one of veal, of forcemeat balls, of the 
 eggs (cut in halves), and so on ; a few mushrooms may be 
 added ; put in some gravy ; lastly, a layer of thin bacon ; and 
 cover all with tolerably thick crust, glaze. Bake for about four 
 hours in a moderate oven. Through the hole in the top insert 
 some good savory jelly — made with ox or calfs foot, knuckle 
 of veal, and trimming of bacon and ham well flavored with 
 onions, more herbs and lemon peel, and cleared with the 
 whites of eggs. Leave till quite cold, then it can be cut with a 
 sharp knife into slices. 
 
 201. Veal Puddins — Ingredients — A few pieces of salt pork, butter, 
 
 pepper, salt, parsley, thyme and flour. 
 
 Line a pudding mould or tin pail with a rich paste and fill 
 the cavity with bits of veal cut into small pieces ; add a few 
 pieces of salt pork and season to taste with butter, pepper, salt, 
 parsley and thyme, and sufficient boiling water to fill the mould 
 two-thirds full ; dredge with flour and then cover the top with 
 paste, and after placing the cover on firmly, tie a cloth closely 
 over the entire mould, and place it in boihng water and allow 
 it to boil an hour or more. 
 
 202. Vea,l Cake — Ingredients — Some hard boiled eggs, a layer of ham, 
 
 tongue or sausage meat, salt, pepper, and nutmeg, a layer of veal. 
 
 Have some slices of veal ; put a layer of hard boiled eggs 
 into a dish, then a layer of ham, tongue or sausage meat ; season 
 with salt, pepper, and a little nutmeg ; then a layer of veal — 
 in this way fill up the dish. Bake in the oven with a little 
 water in the dish, keep it covered while baking ; when done 
 put a weight on until cold, then turn it out. A nice dish for 
 breakfast or supper. 
 
 203. Vea,! (Marbled) — Ingredients — Spice, butter, tongue and veal. 
 Take some cold roasted veal, season with spice, beat in a 
 
 mortar ; skin a cold boiled tongue, cut up and pound it to a 
 
74 The Dominion Cook Book. 
 
 paste, adding to it nearly its weight of butter ; put some of the 
 veal into a pot, and strew in lumps of the pounded tongue ; put 
 in another layer of the veal and then more tongue; press it 
 down and pour clarified butter on top ; this cuts very prettily 
 Uke veined marble. White meat of fowls may be used instead 
 of veal. 
 
 204. Veal Scollop — Ingredients — Pepper and salt, crackers, milk and 
 
 gravy from meat, 2 eggs, butter. 
 
 Chop some cold roast or stewed veal very fine ; put a layer 
 on the bottom of a pudding dish well buttered ; season with 
 pepper and salt. Next have a layer of finely-powdered crackers ; 
 wet with a little milk or some of the gravy from the meat. 
 Proceed until the dish is full ; spread over all a thick layer of 
 cracker-crumbs, seasoned with salt and wet into a paste with 
 milk and two beaten eggs. Stick pieces of butter all over it, 
 cover closely, and bake half an hour ; then remove the cover 
 and bake long enough to brown nicely. Do not get it too dry. 
 
 205. Quenelles of Veal — Ingredients — I lb. of veal cutlet, a gill of 
 
 water, salt, butter, nutmeg, flour, 4 eggs, }4 giU of cream. 
 
 Remove the skin from one pound of veal cutlet, and cut it 
 into small pieces. Put into a stewpan a gill of water, a pinch of 
 salt, and a small piece of butter ; when boiling stir in as much 
 flour as will form a paste ; when it is smooth put it away to get 
 cold, then take half the quantity of butter that you have of veal, 
 and half the quantity of paste you have of butter, put the paste 
 into a mortar, pound it well, then add the butter, pound it, 
 then add the veal ; pound well for ten minutes, add one whole 
 egg, three yolks of eggs, salt, pepper, a little grated nutmeg, 
 work well together, pass through a wire sieve, stir in half a gill 
 of cream, shape the quenelles with two tablespoons, place 
 them in a well-buttered stew pan, leaving a clear space on one 
 side ; put a good pinch of salt in that space, pour in sufficient 
 boiling water to cover the quenelles, and leave them to poach 
 for ten minutes, then drain them carefully on a cloth ; arrange 
 on a dish. 
 
 206. Fricandeau of Veal — Ingredients — A fillet or cushion of 
 
 veal, lard, bacon, carrots, onions, sweet herbs, salt, pepper, spices, 
 stock, spinach. 
 
 Neatly trim a nice piece of fillet or cushion of veal, lard it 
 thickly on one side with bacon. Place in a large stewpan a 
 
Meats. 75 
 
 * -^__ 
 
 layer of slices of bacon, then some carrots and onions cut in 
 slices, with a bundle of sweet herbs, pepper, salt and spices to 
 taste ; lay the piece of veal in the middle, and moisten with 
 about a pint of stock. Let the meat stew gently for two or 
 three hours, basting the top occasionally. Then strain off the 
 gravy, put it into a small saucepan, skim off superfluous fat, add 
 to it a little butter mixed smooth with a small quantity of flour, 
 and let the gravy reduce nearly to a glaze ; pour it over the 
 meat, the top of which should be previously browned with a 
 salamander if necessary, and serve with a border of spinach. 
 
 207. Rolled Veal — Ingredients — Loin of veal, forcemeat, bacon, bread 
 
 crumbs, eggs, lemon peel, sweet herbs, salt, cayenne, pounded 
 mace, fat bacon. 
 
 Bone a loin of veal and stuff it with forcemeat made of 
 bacon, bread crumbs and eggs, and flavored with lemon peel, 
 sweet herbs, salt, cayenne and pounded mace. Tie it up, keep- 
 ing it the shape of a large sausage ; lay some slices of fat bacon 
 on it, and stew gently for four hours in well-flavored stock. Let 
 it cool ; remove from the stock, and put it under heavy 
 weights. When quite cold, glaze it. 
 
 208. Collared Calf S Head -Ingredients— A calfs head, S table- 
 
 spoonfuls of parsley, 4 blades of pounded mace, pepper to taste, a 
 grated nutmeg, a few thick slices of.ham, the yolks of 5 eggs boiled 
 hard. 
 
 Scald the head for ten minutes, then scrape off the hair ; 
 divide the head and remove the brains ; boil for about two 
 hours, and if tender remove the bones. When this is done 
 flatten it on the table, sprinkle a thick layer of parsley, likewise 
 of ham, and cut the yolks of the eggs into rings, and place these 
 upon the ham, then season with pounded mace, white pepper 
 and nutmeg between each layer; roll the head in a cloth, and 
 tie as tightly as possible. Boil for about four hours then 
 remove from the pot ; place a heavy weight on the top. Let it 
 remain till cold, then remove the cloth and serve. 
 
 209. Veal Sausages — Ingredients — Equal quantities of lean veal 
 
 and fat bacon, a handful of sage, salt, pepper, a few anchovies. 
 
 Chop equal quantities of lean veal and fat bacon, a handful 
 of sage, a little salt, pepper, and a few anchovies. Beat all in 
 a mortar ; and when thoroughly blended, roll and fry it, and 
 serve with fried sippets, or on stewed vegetables, or on white 
 collops. 
 
76 The Dominion Cook Book. 
 
 210. Vea,! Outlets— Ingredients — 4 lbs. of the best end of the neck of 
 
 veal, ^ teaspoonful of minced thyme, rind of a small lemon, i 
 bunch of parsley, l tablespoonful of butter, i teaspoonful of lemon 
 juice, I egg, pepper and salt, bread crumbs, ^ lb. of bacon. 
 
 To shape the cutlets, saw off the end of the rib bone, saw off 
 the chine bone also, which lies at the back of the cutlets ; then 
 form the cutlets to a neat shape. Mince thyme and lemon rind 
 and parsley, as finely as possible ; melt the butter, and add 
 these ingredients to it ; add also the egg, pepper and salt, and 
 beat all up together; then rub very finely some crumbs of 
 bread ; dip each cutlet into the mixture, then cover with bread 
 crumbs ; when the gridiron is perfectly warm, arrange the cut- 
 lets upon it. Have the fire nice and bright, but do not allow 
 them to cook too fast or the bread crumbs will burn before the 
 cutlets are cooked through ; allow them to brown nicely on both 
 sides ; about ten minutes will be the time. Serve on a wall of 
 mashed potatoes in a circle ; fill the centre of dish with rolls of 
 bacon and with a nice brown sauce. (See " Sauces.") 
 
 For rolls. — Cut some neat slices of bacon, roll them up and 
 run a skewer through each ; place these in the oven for about 
 five minutes, then remove skewers and arrange in centre of the 
 dish. 
 
 211. Haricot of Veal^Ingredients — Best end of a small neck, a 
 
 little brown gravy, i pt. of peas, 6 small cucumbers, 2 lettuces, a 
 little broth, a few forcemeat balls. 
 
 Take the best end of a small neck ; cut the bones short, but 
 leave it whole ] then put it into a stewpan just covered with 
 brown gravy ; and when it is nearly done, have ready a pint of 
 boiled peas, six cucumbers pared and sliced, and two cabbage- 
 lettuces cut into quarters, all stewed in a little good broth ; put 
 them with the veal, and let them simmer ten minutes. When 
 the veal is in the dish, pour the sauce and vegetables over it, 
 and lay the lettuce with forcemeat balls round it. 
 
 212. Hashed Calfs Head (a la Po u I ette) — Ingredients — 
 
 Calf s head, 2 oz. of butter, 2 tablespoonfuls of flour, )^ pt. of white 
 stock, a few button mushrooms, white pepper and salt to taste, 2 
 eggs, juice of a lemon, parsley. 
 
 Cut the remnants of a boiled head into uniform pieces the 
 size of half an apple. Melt in a saucepan one or two ounces 
 of butter, according to the quantity of meat to be hashed ; 
 amalgamate with it one or two tablepoonfuls of flour, then stir 
 in half a pint, more or less, of white stock. Stir well, then add 
 
Meats. 77 
 
 a few button mushrooms, white pepper and salt to taste, and 
 let the sauce boil for ten minutes. Put the saucepan by the 
 side of the fire, and lay the pieces of calf's head in it ; let them 
 get hot slowly, but not boil. Just before serving stir in off the 
 fire the yolks of two eggs, beaten up with the juice of a lemon, 
 and strained ; also a small quantity of parsley very finely minced. 
 
 213. Minced Veal — Ingredients — Some remnants of roast or braized 
 
 veal, a shallot, a. little butter, a little flour, a little stock, a few 
 sprigs of parsley, pepper and salt, nutmeg to taste, a few drops of 
 lemon juice, fried bread and poached eggs. 
 
 Take some remnants of roast or braized veal, trim off all 
 browned parts, and mince it very finely ; fry a shallot, chopped 
 small, in plenty of butter ; when it is a light straw color add a 
 large pinch of flour and a little stock, then the minced meat, 
 with chopped parsley, pepper, salt and nutmeg to taste ; mix 
 well, add more stock if necessary, and let the mince gradually 
 get hot by the side of the fire ; lastly, add a few drops of lemon 
 juice. Serve with sippets of bread fried in butter round, and 
 the poached eggs on the top. 
 
 214. Veal (braized loin of) — Ingredients — Veal, 2 oz. of butter, 
 
 I carrot, i onion, a little parsley, sweet herbs, a leaf or two of basil, 
 a bay leaf, a crust of bread toasted brown, a little flour and a little 
 stock. 
 
 Take about two ounces of butter, one carrot, one onion, a 
 little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; 
 brown a large crust of bread, and put it in a stewpan with the 
 above things, and fry them until they are brown ; then flour the 
 meat, and brown it well, putting it back in the saucepan ; add 
 a little stock, and baste it in the gravy till done, and keep turn- 
 ing the meat. Simmer four pounds for three or four hours. 
 
 215. Stewed Oalf s Head. 
 
 Wash in three or four waters and remove the brains. Now 
 secure the head in a floured cloth. Slightly salt enough hot 
 water to cover it, and boil two hours slowly. After washing the 
 brains carefully and rejecting the membrane and any pieces of 
 skin, stew in just enough water to cover them. Take them out, 
 mash smooth with a wooden potato masher, and add a little of 
 the liquor in which the head was boiled. Season with a sprin- 
 kle of sage, pepper, salt, ground cloves, chopped parsley and 
 butter the size of an egg. Place on stove in saucepan, simmer 
 
78 
 
 The Dominion Cook Book. 
 
 until you need it. If the head is tender, take up and drain. 
 Now score with a sharp knife and cover with melted butter. 
 Dredge with flour, place in oven to brown. Send to table with 
 the gravy poured over it. 
 
 VEAL CARVING. 
 Calf s Head. 
 
 Insert the knife down to the bone and cut 
 slices in the direction of the line i to 2 and 
 with these slices place a piece of throat 
 sweetbread cut from 3 to 4. The eye and 
 surrounding flesh are esteemed highly by 
 connoisseurs. The jaw bone removed, some nice lean and the 
 palate, which is called a titbit, lies under the head. 
 
 Knuckle. 
 
 The dotted line from one to two sufficiently 
 indicates the direction which the knife should 
 take. 
 
 Fillet of Veal. 
 
 Cut slices not too thick in the direction 
 of line I to 2. Be careful to cut evenly. 
 
GENERAL DIRECTIONS RESPECTING GRAVIES. 
 
 Gravy may be made quite as good of the skirts of beef, and 
 the kidneys, as of any other meat, prepared in the same way. 
 
 An ox-kidney, or milt, makes good gravy, cut all to pieces, 
 and prepared as other meat ; and so will the shank end of 
 mutton that has been dressed, if much be not wanted. 
 
 The shank-bones of mutton are a great improvement to the 
 richness of gravy ; but first soak them well, and scour them 
 clean. 
 
 Tarragon gives the flavor of French cookery, and in high 
 gravies is a great improvement ; but it should be added only a 
 short time before serving. 
 
 216. A Good Beef Gravy (for Poultry or Game)— Ingre- 
 
 dients — % lb. of lean beef, y^ a pt. of cold water, l small onion, a 
 saltspoonful of salt, a little pepper, a tablespoonful of mushroom 
 catchup or Harvey's sauce, ^ teaspoonful of arrowroot. 
 
 Cut the beef into small pieces and put it and the water into 
 a stewpan. Add the onion and seasoning, and simmer gently 
 for three hours. A short time before it is required, mix the 
 arrowroot with a little cold water, pour into the gravy, while 
 stirring, add the Harvey's sauce and allow it just to come to 
 the boil. Strain into a tureen and serve very hot. 
 
 217. Savory Gravy (Thick) — Ingredients — i onion, butter, a table- 
 
 spoonful of flour, yi pt. of broth or stock, pepper and salt, a small 
 quantity of Worester sauce. 
 
 Mince one onion fine, fry it in butter to a dark brown, and 
 stir in a tablespoonful of flour. After one minute add half a 
 pint of broth or stock, pepper and salt, and a very small quan- 
 tity of Worcester sauce. 
 
 218. Gravy for Roast Meat— Ingredients— Gravy, salt. 
 
 Put a kitchen dish with a sprinkling of salt in it beneath 
 
8o The Dominion Cook Book. 
 
 the meat about twenty minutes before it is removed from the 
 oven. Then remove, baste the meat, and pour the gravy on 
 the dish intended for serving the joint upon. 
 
 219. Gravy for Venison— Ingredients— Remnants of venison, 4 
 
 mutton shank bones, a little salt, 2 glasses of water, 1 dessertspoon- 
 ful of walnut catchup. 
 
 Brown the venison over a clear fire, and put this with the 
 shank bones and water into a stewpan and allow it to boil very 
 gentl> for about two hours. Strain an add the catchup and a 
 sprinkling" v f salt. Serve very hot. 
 
 220. Strongs Fish Gravy — Ingredients— 2 or 3 eels, crust of toasted 
 
 bread, 2 blades of mace, some whole pepper, sweet herbs, a piece of 
 lemon peel, an anchovy, a teaspoonful of horse radish. 
 
 Skin two or three eels, and wash them very clean ; cut them 
 into small pieces and put them into a saucepan. Cover them 
 with water, and add a little crust of bread toasted brown, two 
 blades of mace, some whole pepper, sweet herbs, a piece of 
 lemon peel, an anchovy or two, and a teaspoonful or two of 
 horse radish. Cover close, and simmer ; add a piece of butter 
 and a little flour, and boil with the above. 
 
 221. Plain Gravy— Ingredients — An onion, a little butter, ^ pt. of 
 
 stock, pepper and salt, a small piece of lean ham or bacon, a 
 dessertspoonful of Worcester sauce, a sprig of parsley and thyme. 
 
 Mince an onion finely, fry it in butter to a dark brown color, 
 then add three-quarters of a pint of stock, pepper and salt to 
 taste, a small piece of lean ham or bacon minced small, a little 
 Worcester sauce, a sprig of thyme and one of parsley. Let it 
 boil five or ten minutes, put it by till wanted, and strain it be- 
 fore serving. 
 
 222. Gravy for Haslies— Ingredients — Remnants and bones of the 
 
 joint intended for hashing, a pinch of salt and pepper, % teaspoon- 
 ful of whole allspice, a bunch of savory herbs, a saltspoonful of 
 celery salt or ^ a head of celery, an onion, a small piece of butter, 
 a little corn flour, and boiling water. 
 
 Put the bones (having previously chopped them), with the 
 remanants of meat, salt, pepper, spice, herbs and celery into a 
 stewpan. Cover with boiling water and allow it to simmer for 
 two hours. Cut up the onion in neat slices and fry in butter a 
 •pale brown. Then mix slowly with the gravy from bones. 
 Boil fifteen minutes, strain, then return to stewpan, flavor with 
 catchup or any flavoring that may be preferred. Thicken with 
 
Gravies. 8i 
 
 butter and flour and just allow it to come to the boil. Serve 
 very hot. 
 
 223. Gravy for a Fowl (when there is no meat to 
 
 make, it from). — Ingredients — The feet, liver, gizzard, and 
 neck of the fowl, a little browned bread, a slice of onion, a sprig of 
 parsley and thyme, some pepper and salt, a teaspoonful of mush- 
 room catchup, a little flour and butter. 
 
 Wash the feet nicely, and cut them and the neck small ; 
 simmer them with a little browned bread, a slice of onion, a 
 sprig of parsley and thyme, some pepper and salt, and the liver 
 and gizzard, in a quarter of a pint of water, till half wasted. 
 Take out the liver, bruise it, and strain the liquor to it. Then 
 thicken it with flour and butter, and add a teaspoonful of 
 mushroom catchup, and it will be very good. 
 
 224. Veal Gravy — Ingredients — Bones, any cold remnants of veal, i^ 
 
 pts. of water, an onion, a saltspoonful of minced lemon peel, a little 
 salt, a blade of mace, a few drops of the juice of the lemon, butter 
 and flour. 
 
 Place all the ingredients (excepting the lemon juice and 
 flour) into a stewpan and allow them to simmer for one hour. 
 Strain into a basin. Add a thickening of butter and flour 
 mixed with a little water, also the lemon juice. Give one boil 
 and serve very hot. Flavor with tomato sauce or catchup. 
 
 225. Coloring for Soups or Gravies. 
 
 Put four ounces of lump sugar, a gill of water, and half an 
 ounce of the finest butter into a small tosser, and set it over a 
 gentle fire. Stir it with a wooden spoon, till of a bright brown. 
 Then add half a pint of water ; boil, skim, and when cold, 
 bottle and cork it close. Add to soup or gravy as much of 
 this as will give a proper color. 
 
^fsAUGES j^ 
 
 OBSERVATIONS ON SAUCES. 
 
 The appearance and preparation of sauces are of the 
 highest importance. Brown sauces should not be as thick as 
 white ones, and both should possess a decided character, so 
 that whether sweet or sharp, plain or savory, they would bear 
 out their names. Care is also to be taken that they blend and 
 harmonize with the various dishes they are to accompany. 
 
 226. White Sauce — Ingredients — i pt. of milk, 2 or 3 mushrooms, I 
 
 onion, I carrot, I bundle of sweet herbs, whole pepper and salt to 
 taste, a few cloves, a little mace, i oz. of butter, and i gill of cream. 
 
 Put into one pint of milk two or three mushrooms, an 
 onion and a carrot cut into pieces, a bundle of sweet herbs ; 
 whole pepper and salt to taste, a few cloves, and a little mace ; 
 let the whole gently simmer for about an hour, put an ounce 
 of butter into the saucepan, and stir on the fire until it thickens. 
 Finish by stirring in a gill of cream. 
 
 227. White Sauce (Voiente)— Ingredients— A fowl, I lb. of lean 
 
 veal, I onion, s oz. of butter, white stock, a carrot, a bundle of 
 sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour. 
 
 Take a fowl, cut up into small joints, and one pound of lean 
 veal cut into small dice, put both into a saucepan with an 
 onion sliced, an ounce of butter, and a cupful of white stock • 
 keep tossing on the fire for half an hour, taking care that none 
 of the contents take color ; then add as much white stock as 
 will well cover them, together with a carrot cut into small 
 pieces, a bundle of sweet herbs, some whole pepper, and a 
 pinch of sugar, and let the whole gently simmer for a couple of 
 hours or more. Melt a quarter pound of fresh butter in a sauce- 
 pan, and amalgamate two ounces of flour with it without let- 
 ting the mixture take any color; strain the above liquor 
 gradually into it ; set the saucepan at the edge of the fire to 
 simmer for an hour and a half, skimming the contents carefully 
 
Sauces. 83 
 
 from time to time. Lastly, turn out the sauce into a basin, 
 keeping it stirred till wanted, or cold. This sauce will keep 
 several days in a good larder, but it must be warmed up every 
 day. 
 
 228. Liver Sauce— Ingredients — Livers of any kind of poultry, butter, 
 
 flour, minced shallots, gravy stock, a small pinch of sweet herbs, 
 and pepper, spices, and salt to taste, juice of ^ a lemon. 
 
 Take the livers of any kind of poultry, rabbits or hares ; 
 scald them and mince them finely. Melt a piece of butter in 
 a saucepan, add a little flour to it and a small quantity of 
 minced shallots. Let the whole fry for a minute or two, then 
 add gravy stock in sufficient quantity to make a sauce, and a 
 small pinch of powdered sweet herbs and pepper, spiees and 
 salt to taste. Put in the minced livers. Let the sauce boil 
 for twenty minutes, and at the time of serving add a small 
 piece of fresh butter and the juice of half a lemon. 
 
 229. Mango Chutney Sauce (Bengal Recipe)— Ingre- 
 
 dients — % lb. of garlic, 1% lbs. of brown sugar, ^ lb. of salt, 2 
 bottles of the best vinegar, ^ lb. of onions, X 1^- °^ dried chilies; 
 % lb. of mustard seed, J^ lb. of stoned rasins, 2^ doz. large unripe 
 sour apples, % lb. of powdered ginger. 
 
 Reduce the sugar to a syrup. Pound the onions, garlic and 
 ginger finely in a mortar ; wash the mustard seed in cold vine- 
 gar, and allow to dry in the sun ; peel, core and slice the apples, 
 then boil them in a bottle and a half of vinegar. When this 
 has been done, and the apples are quite cool, put them into a 
 good sized pan, and mix the whole of the remaining ingredients 
 (as well as the other half bottle of vinegar) gradually. Stir 
 well until all are thoroughly mixed, and then put into bottles 
 until wanted. Tie wet bladder over the bottles after they have 
 been corked. This is a delicious chutney and has been well 
 tried and proved. 
 
 230. Egg Sauce. 
 
 Boil the eggs hard and cut them into small pieces ; then put 
 them into melted butter. 
 
 231. Governor's Sauce (A Canadian Recipe)— Ingredients 
 
 — I peck of green tomatoes, a cupful of salt, vinegar, 6 green or red 
 chilies, a teacupful of brown sugar, i of scraped horse radish, a 
 a tablespoonful each of cloves and allspice, a teaspoonful each of red 
 and white pepper, 4 large onions. 
 Slice a peck of green tomatoes, sprinkle them with a cupful 
 of salt, and let them stand a night ; in the morning pour off 
 
84 The Dominion Cook Book. 
 
 the liquor, and put them into a saucepan with vinegar enough 
 to cover them. Add six green erred chilies, four large onions 
 chopped fine, a teacupful of brown sugar, one of scraped horse 
 radish, a tablespoonful each of cloves and allspice, and a tea- 
 spoonful each of red and white pepper. Let it simmer till 
 soft, put into jars and keep it air-tight. 
 
 232. Cauliflower Sauce — Ingredients — Two small cauliflowers, 
 
 1% oz. of butter, I tablespoonful of flour, ^ pint of boiling water, 
 pepper and salt to taste, yolks of 2 eggs, juice of a lemon. 
 
 Boil two small cauliflowers ; when done, pick them out into 
 sprigs and arrange them, head downwards, in a pudding basin, 
 which must have been made quite hot ; press them in gently, 
 then turn them out dexterously on a dish, and pour over them 
 the following sauce, boiling hot : Melt one and a half ounces 
 of butter in a saucepan, mix with it a tablespoonful of flour, 
 and then add half a pint of boiling water ; stir till it thickens ; 
 add salt and white pepper to taste ; then take the saucepan off 
 the fire, and stir in the yolks of two eggs beaten up with the 
 juice of a lemon and strained. 
 
 233. Mushroom Sauce — Ingredients— A plateful of mushrooms, 3 
 
 shallots, 2 or 3 sprigs of parsley, gravy stock, pepper and salt to taste, 
 a small piece of butter, flour. 
 
 Pick clean a plateful of mushrooms, put them into a saucepan 
 with three shallots chopped up, and two or three sprigs of 
 parsley, cover up with gravy stock, add pepper and salt to taste, 
 and let the whole boil for a couple of hours. Strain the liquor, 
 passing the mushrooms, etc., through a hair sieve. Melt a 
 piece of butter in a saucepan, add a little flour, mix well, then 
 add the above. 
 
 234. Dutch Sauce — Ingredients — 3 tablespoonfuls of vinegar, I lb. 
 
 of butter, yolks of 2 eggs, pepper and salt to taste. 
 
 Put three tablespoonfuls of vinegar in a saucepan, and re- 
 duce it on the fire to one-third ; add a quarter of a pound of 
 butter and the yolks of two eggs. Place the saucepan on a 
 slow fire, stir the contents continuously, and as fast as. the but- 
 ter melts add more, until one 'pound is used. If the sauce 
 becomes too thick at any time during the process, add a table- 
 spoonful of cold water and continue stirring. Then put in 
 pepper and salt to taste, and take great care not to let the 
 sauce boil. When it is made — that is, when all the butter is 
 used and the sauce is of the proper thickness — put the sauce- 
 
Sauces. 85 
 
 pan containing it into another filled with warm (not boiling) 
 water until the time of serving. 
 
 235. Piquante Sauce (Without Eggs). 
 
 (i) Melt one ounce of butter, and add gradually two table- 
 spoonfuls of white wine vinegar, a shallot and a little parsley 
 chopped very fine, pepper and salt ; stir over the fire till it 
 boils. (2) Chop up some herbs — thyme parsley, tarragon, 
 and a shallot (about a tablespoonful in all) — and put them 
 into a saucepan with one and a half gills of vinegar; re- 
 duce to one gill ; add half a pint of broth, strain, thicken with 
 a roux of half an ounce of butter and half an ounce of flour ; 
 boil up the sauce, stirring all the time, add a few chopped herbs, 
 pepper and salt, and serve. (3) The following is taken from 
 "Round the Table : " " Fry some slices of shallots, or onions, 
 till they assume a light brown color (taking Qare by frequent 
 stirring that they do not get burnt or done too much) ; add 
 a small piece of garlic, some sweet herbs, and a mixture of 
 equal parts of vinegar and water (or of vinegar and broth), 
 strain and let the whole boil, then stir this mixture into a 
 saucepan containing butter and flour, as for prepared plain melted 
 butter ; add pepper, salt, some minced parsley, and chopped 
 gherkins." 
 
 236. Anchovy Sauce — Ingredients — About ^ oz. of butter, yolk of i 
 
 fresh egg, I teaspoonful of anchovy sauce, cayenne pepper and salt 
 to taste, squares of freshly browned toast. 
 
 Heat a dinner-plate until it will melt half an ounce of butter 
 placed on it ; take the yolk of a fresh egg, beat it with a fork 
 into the butter, add a teaspoonful of anchovy sauce, cayenne 
 pepper and salt to taste. Have ready some freshly browned 
 squares of toast, dip them into the mixture, covering both sides 
 and serve at once. 
 
 237. Grill Sauce — Ingredients— l gill of good gravy, I tablespoonful 
 
 of mushroom catchup, i of French mustard, a few chopped capers, 
 a little grated lemon peel, butter, flour, a few drops of lemon juice. 
 
 Take one gill of good gravy, mix with it one tablespoonful 
 of mushroom catchup, one of French mustard, a few chopped 
 capers, a little grated lemon peel ; add a thickening of butter 
 and flour and a few drops of lemon juice, simmer till quite hot, 
 and pour over the grill, and serve. Legs of chicken and game 
 may be treated in the same way, but in making the sauce 
 substitute a tablespoonful of chutney for the chopped capers, 
 
86 The Dominion Cook Book. 
 
 and instead of lemon juice add a small quantity of Chili 
 vinegar. 
 
 238. Mint Sauce — Ingredients — A quantity of mint leaves, equal 
 
 quantities of wine-vinegar and water, and a small portion of sugar. 
 
 Chop as finely as possible a quantity of mint leaves previ- 
 ously washed ; add to these sufficient wine-vinegar and water, 
 in equal parts, to float them, and a small quantity of powdered 
 sugar. Let the sauce stand for an hour before serving. 
 
 239. Sweet Sauce — Ingredients -I tablespoonfiil of flour, 4 table- 
 
 spoonfuls of water, % pt. of boiling water, sugar or treacle to taste, 
 I oz. of butter, i tablespoonfiil of lemon juice. 
 
 Mix a tablespoonful of flour quite smooth in four tablespoon- 
 fuls of water, then stir into it half a pint of boiling water, sugar 
 or treacle to taste; stir over the fire until the sauce boils, 
 when, if allowed, an ounce of butter may be added, with a 
 tablespoonful of lemon juice. When sweetened with sugar, a 
 little nutmeg or ground cinnamon may be used instead of 
 lemon juice, if preferred. A tablespoonful of raspberry jam or 
 any fruit syrup may be used to flavor the sauce, and is gener- 
 ally much liked. 
 
 240. Horse Radish Sauce. 
 
 One teaspoonful of made mustard, one tablespoonful of 
 vinegar, three tablespoonfuls of cream, a little salt, as much 
 horse radish grated as will make it as thick as cream. 
 
 241. Mayonnaise Sauce— Ingredients— The yolks of 4 eggs, a tea- 
 
 spoonful of salt, salad oil, tarragon vinegar, white pepper. 
 
 Carefully strain the yolks of four eggs into a basin, place it 
 in a cool place, or, if necessary, on ice ; add a teaspoonful of 
 salt, mix well ; then proceed to pour in, a few drops at a time, 
 some salad oil, without ceasing to stir the mixture. When one 
 spoonful of oil is well incorporated with the yolks of the eggs, 
 put in, in the same manner, a teaspoonful of tarragon vinegar ; 
 keep on adding oil and vinegar in these proportions until the 
 sauce becomes of the consistency of very thick cream ; then 
 add white pepper to taste, and more salt ^i necessary. 
 
 242. Poor Man's Sauce— Ingredients— A good sized onion, butter, 
 
 Yi pt. of common stock or water, a little vinegar, a little minced 
 parsley, pepper and salt to taste, a tablespoonful of flour. 
 
 Mince a good sized onion, not too finely, put it into a sauce- 
 pan with a piece of butter equal to it in bulk. Fry till the 
 
Sauces. 87 
 
 onion assumes a light brown color, add half a pint of common 
 stock or water and a small quantity of vinegar, pepper and 
 salt to taste, and some minced parsley; then stir the sauce 
 into another saucepan, in which a tablespoonful of flour and a 
 small piece of butter have been mixed, over the fire. Let the 
 sauce boil up, and it is ready. 
 
 243. A cheap brown Sauce— Ingredients— i pt. of brown stock, 
 
 i^ oz. of flour, 2 oz. of butter, 4 mushrooms, salt and pepper. 
 
 Put the butter into a stewpan and put it on the fire to melt ; 
 wash the mushrooms in cold water, cut off the stalks and peel 
 them ; when the butter is melted stir in the flour and mix to a 
 smooth paste ; then add the stock and mushrooms and stir the 
 sauce smoothly until it boils and thickens ; then remove the 
 stewpan to the back of the stove, and let it simmer gently for 
 eight or ten minutes ; season with pepper and salt : be careful 
 to skim off the butter as it rises to the top of the sauce. Should 
 the sauce be not brown enough, a teaspoonful of carmel might 
 be stirred into it ; strain and serve. 
 
 244. Cranberry Sauce — Ingredients — i qt. of ripe cranberries, 
 
 granulated sugar, a teacupful of water. 
 
 Wash the berries, and carefully pick them, then put them 
 into a stewpan with the above quantity of water ; allow them 
 to stew very slowly, stirring occasionally. They require about 
 an hour and a half to cook ; when done sweeten with sugar, 
 put into a mould, and when cold it is ready to serve. 
 
 245. Peach Sauce — Ingredients — Peaches, water, sugar. 
 
 Take a quart of dried peaches and soak in water four hours, 
 wash them, drain, and put in saucepan with enough water to 
 cover them; when they break in pieces, pulp them, and 
 sweeten to taste with white sugar. 
 
 246. Onion Sauce (Brown) — Ingredients — 2 oz. of butter, rather 
 
 more than _J^ a pt. of rich gravy, 6 large onions, pepper and salt to 
 taste. 
 
 Put into your stewpan, the onions, sliced, fry them of a 
 light brown color, with the two ounces of butter ; keep them 
 stirred well to prevent them turning black ; as soon as they are 
 of a nice color, pour over the gravy, and simmer gently until 
 tender ; skim off all fat, add seasoning and rub the whole 
 through a sieve ; then put in a saucepan and when it boils, 
 serve. If a high flavor is wanted a small quantity of mushr»om 
 catchup may be added. 
 
88 The Dominion Cook Book. 
 
 247. Roux (Brown, a thickening for soups and 
 
 gravies) — Ingedients — 6 oz. of butter, 9 oz. of flour. 
 
 Melt the butter slowly over the fire, and dredge in very slowly 
 the flour, stirring all the time, and when it turns a light brown 
 color it is done, and can be put aside into a jar ready for use. 
 It will keep good for some time. 
 
 248. Roux (White, for thiclcening white sauces). 
 
 Proceed as in the last receipt, but do not keep it on the fire 
 so long, and take care not to let it color. 
 
 249. Tomato Sauce — Ingredients — 10 lbs. ripe tomatoes, I pt. best 
 
 brown vinegar, 2 oz. salt, yi oz. cloves, I oz. allspice, ^ lb. white 
 sugar, I oz. garlic, j^ oz. black pepper, yi oz. cayenne pepper. 
 
 Wipe the tomatoes clean, and boil or bake till soft ; then 
 strain and rub through a sieve that will retain the seeds and 
 skins. Boil the juice for an hour, then add the above ingredi- 
 ents (all the spices must be ground). Boil all together for a 
 sufficient time, which may be known by the absence of any 
 watery particle, and by the whole becoming a smooth mass ; 
 five hours will generally suffice. Bottle without straining into 
 perfectly dry bottles, and cork securely when cold. The garlic 
 must be peeled. The proportions of spice may be varied ac- 
 cording to taste. 
 
 250. Oyster Sauce— Ingredients— Oysters, butter, a little flour, milk, 
 
 blade of mace, bay leaf, pepper and salt to taste, a little cayenne, a 
 few drops of lemon juice. 
 
 Parboil the oysters in their own liquor, beard them, and re- 
 serve all the liquor. Melt a piece of butter in a saucepan, add 
 a little flour, the oyster liquor, and a enough milk to make as 
 much sauce as is wanted. Put in a blade of mace and a bay 
 leaf tied together, pepper and salt to taste, and the least bit of 
 cayenne. Let the sauce boil, add the oysters, and as soon as 
 they are quite hot remove the mace and bay leaf, stir in a few 
 drops of lemon juice, and serve. 
 
 251. Worcester Sauce— Ingredients— Two tablespoonfuls Indian 
 
 soy, two tablespoonfuls walnut catchup, one dessertspoonful of salt, 
 one teaspoonful cayenne pepper, one nutmeg (sliced thin), one doz. 
 cloves, % oz. root ginger pounded, a little lemon peel, a small head 
 of garlic divided into cloves, I pt. vinegar, 3 oz. lump sugar. 
 
 Dissolve the sugar in a little of the vinegar over the fire, add 
 the other ingredients ; put all into a wide-necked bottle. It 
 should stand for a month before using, and is better if shaken 
 
Sauces. 89 
 
 every day. At the end of the month pour off clear into bottles. 
 It is well to make a quart or three pints at a time. 
 
 252. Bread Sauce (to serve with Poultry or Game)— 
 
 Ingredients — Giblets, ^ lb. of stale bread, an onion, lo whole pep- 
 pers, a blade of mace, a little salt, 2 tablespoonfuls of cream, a pint 
 of water. 
 
 Put the giblets into a pint of water, add the onion, pepper, 
 mace, salt. Allow it to simmer for an hour, then strain the 
 liquor over the bread crumbs. Cover the stewpan and let it 
 stand on the stove for an hour (do not allow it to boil), then 
 beat the sauce up with a fork until it is nice and smooth. 
 Allow it to boil five minutes, stirring well until it is thick, then 
 add cream and serve hot. 
 
 253. Caper Sauce — Ingredients — 2 oz. of butter, a tablespoonful of 
 
 flour, a pint of boiling stock, pepper and salt, Worcester sauce, 
 capers. 
 
 Put two ounces of butter and a tablespoonful of flour into 
 a saucepan ; stir the mixture on the fire until it acquires a 
 brown color ; add rather less than a pint of boiling stock, free 
 from fat; season with pepper, salt, and a little Worcester sauce. 
 When the sauce boils throw in plenty of capers ; let it boil once 
 more, and it is ready. 
 
y^w^^-i^ww^ 
 
 ;g STOGIES '^ -— 
 
 254. Common Stock. 
 
 Take all the bones of joints, etc., that are available, car- 
 cases and bones of poultry and game (not high), chop them all 
 into convenient pieces and put them into a saucepan together 
 with any scraps of meat, cooked or uncooked, resulting from 
 remnants, the trimmings of cutlets, etc. Add a couple of car- 
 rots, one onion, a bunch of parsley, one bay leaf, a small sprig 
 of thyme, and one of marjoram ; salt to taste, a small quantity 
 of white pepper and allspice mixed, and two or three cloves. 
 Fill the saucepan with cold water until it covers the contents 
 by one inch, and set it on the fire to boil slowly for about four 
 hours ; strain the liquor through a cloth into a basin, and when 
 cold, the cake of fat on the top being removed, the stock will 
 be fit for use. 
 
 255. Gravy Stock. 
 
 Place a layer of slices of onion in a saucepan holding a 
 gallon, over this a layer of fat bacon, and over all about two 
 pounds of shin of beef chopped in small pieces ; one pint of 
 common stock or even water, being poured on the whole, set 
 the saucepan on the fire for one hour, until the liquor is almost 
 evaporated — what is called reduced to a "glaze" — then add 
 sufficient cold common stock or cold water to cover contents 
 of the saucepan, and two or three carrots cut in slices, one 
 leek, a head of celery (when in season), or some celery seed, a 
 handful of parsley, half a clove of garlic, a sprig of marjoram 
 and of thyme, a bay leaf, four or five cloves, white pepper and 
 salt to taste. After boiling for about three hours strain off the 
 liquor, and, being absolutely freed from fat, it is ready for use. 
 
 256. Veal Stock. 
 
 Toss a couple of onions, sliced, and one pound of lean veal 
 cut in pieces in a saucepan with some butter until they assume 
 a light color, then add half a pound of ham chopped up small, 
 and moisten with a pint of common stock cold and perfectly 
 
Stocks. 
 
 91 
 
 free from fat. Let the liquor reduce almost to a "glaze" — 
 then add two quarts of cold common stock, a knuckle of veal, 
 or two calves' feet, a couple of carrots, head of celery, parsley, 
 bay leaf, thyme, mace, pepper and salt, all in due proportion. 
 After boiling two or three hours strain free from fat and it is 
 ready. 
 
 257. White Stock. 
 
 Put a knuckle of veal, or two calves' feet, together with an 
 old fowl or a rabbit, and a piece of ham about half a pound, all 
 cut up in small pieces, into a saucepan with sufficient water to 
 cover the contents ; ^be stock should be carefully skimmed as 
 it gradually becomes heated, then put in two carrots, a head of 
 celery, two onions and a bunch of parsley, together with two 
 bay leaves, a sprig of thyme, mace, cloves, pepper and salt to 
 taste, and leave the whole to boil from three to four hours, 
 when it should be strained and freed from fat. 
 
 258. Fish Stock. 
 
 Take a couple of pounds of any kind of fish, such as floun- 
 ders, small eels, or the trimmings of almost any fish that have 
 been filleted ; pack them into a saucepan, with a head of parsley, 
 including the root, a head of celery, two blades of mace, a few 
 cloves, some white pepper and salt to taste, and a bay leaf. 
 Put in as much cold water as will cover the contents of the 
 saucepan, set it to simmer gently for a couple of hours, then 
 strain off the liquor, and it is ready. 
 
,g^^ ^ 
 
 ^EGETABL-ES Jl 
 
 ■.AAA-A.ja.ja.ja.^-a! 
 
 OBSERVATIONS. 
 
 Take care to purchase them perfectly fresh, as this is their 
 chief value and excellence. The middle-sized are preferable 
 to the larger or smaller ; they are more tender, juicy, and are 
 better flavored. Peas and potatoes are seldom worth eating 
 before midsummer. Salads, greens, roots, when first gathered 
 are firm and have a fragrant freshness. 
 
 Vegetables should be carefully cleaned from insects, and 
 nicely washed. Boil them in plenty of water, and drain them 
 the moment they are done enough. If overboiled, they lose 
 their beauty and their crispness. Bad cooks sometimes dress 
 them with meat, which is wrong, except carrots with boiUng 
 beef. 
 
 To boil vegetables green, be sure the water boils when you 
 put them in. Make them boil very fast. Don't cover, but 
 watch them ; and if the water has not slackened, you may be 
 sure they are done when they begin to sink. Then take them 
 out immediately or the color will change. Hard water, especi- 
 ally if chalybeate, spoils the color of such vegetables as should 
 be green. 
 
 To boil them green in hard water, put a teaspoonful of salt 
 of wormwood into the water when it boils, before the vegetables 
 are put in. 
 
 259. Vegetable Marrow (to Boil or Stew). 
 
 This excellent vegetable may be boiled as asparagus. When 
 boiled, divide it lengthways into two, and serve it upon a toast 
 accompanied by melted butter ; or when nearly boiled, divide 
 it as above, and stew gently in gravy like cucumbers. Care 
 should be taken to choose young ones not exceeding six inches 
 in length. 
 
Vegetables. 93 
 
 260. Spinach. 
 
 , Carefully wash and pick. When that is done, throw it into 
 a saucepan that will just hold it, sprinkle it with a little salt, 
 and cover close. The pan must be set on the fire, and well 
 shaken. When done, beat the spinach well with a small piece 
 of butter ; it must come to table pretty dry, and looks well if 
 pressed into a tin mould in the form of a large leaf, which is 
 sold at the tinshops. A spoonful of cream is an improvement. 
 
 261. Spinach — Ingredients — Spinach, butter, pepper and salt, boiled 
 
 eggs. 
 
 Wash and pick your spinach very carefully ; drop into a 
 cupful of boiling water and cook fifteen minutes. Drain thor- 
 oughly through a cullender, then chop quite fine. Return to the 
 stove, add one tablespoonful of butter, pepper and salt to taste ; 
 put in a vegetable dish and garnish with hard-boiled eggs. 
 
 262. Potatoes (to Broil). 
 
 Parboil, then slice and broil them. Or parboil and then 
 set them on the gridiron over a very slow fire, and when thor- 
 oughly done send them up with their skins on. This last way 
 is practised in many Irish families. 
 
 263. Potatoes (to Fry). 
 
 Take the skin off raw potatoes, slice and fry them, either 
 in butter or thin batter. 
 
 264. Potatoes (to Mash). 
 
 Boil the potatoes, peel them, and break them to paste ; 
 then to two pounds of them add a quarter of a pint of milk, a 
 little salt, and two ounces of butter, and stir it all well over the 
 fire. Either serve them in this manner, or place them on the 
 dish in a form, and then brown the top with a salamander, or 
 in scallops. 
 
 265. Potatoes (Stuffed)— Ingredients— 5 medium-sized potatoes, }i 
 
 oz. of butter, i tablespoonful of grated cheese, pepper, salt, and the 
 yolk of I egg. 
 
 For these take five of medium size, bake in their skins, and 
 when done cut off a small slice from one end, scoop out the 
 inside, and rub through a wire sieve. Add to it half an ounce 
 of butter, one tablespoonful of grated cheese, pepper, salt, and 
 the yolk of an egg. Mix well, refill the skins, fit on the slices 
 which were cut off, and put into the oven again for ten minutes 
 before serving. 
 
94 The Dominion Cook Book. 
 
 266. Lyonnaise Potatoes— Ingredients — A lump of butter, a small 
 
 onion, cold boiled potatoes, a little parsley. 
 
 Into a saucepan put a large lump of butter and a small 
 onion finely chopped, and when the onion is fried to an amber 
 color, throw in shces of cold boiled potatoes, which must be 
 thoroughly stirred until they are turning brown; at this moment 
 put in a spoonful of finely chopped parsley, and as soon as it 
 is cooked drain through a cullender, so that the potatoes retain 
 the moisture of the butter and many particles of parsley. 
 
 267. Saratoga Potatoes— Ingredients— Potatoes, boiling lard and 
 
 salt. 
 
 Peel, and shoe on a slaw-cutter into cold water, wash thor- 
 oughly and drain ; spread between the folds of a clean cloth, 
 rub and pat until dry. Fry a few at a time in boiUng lard, salt 
 as you take them out. Saratoga potatoes are often eaten cold. 
 They can be prepared three or four hours before needed, and 
 if kept in a warm place they will be crisp and nice. 
 
 268. Bermuda Potatoes (Fried)— Ingredients— 2 oz. of butter, 
 
 parsley, salt and pepper, a cup of milk, a tablespoonful of flour. 
 
 Slice the potatoes and put them into boiling water ; cook 
 until tender ; remove and put them into a saucepan with two 
 ounces of butter, chopped parsley, salt and pepper and a cup 
 of milk ; cook all together and thicken with a tablespoonful of 
 flour stirred in coldjvater. 
 
 269. Potatoes (Sautees au Beurre)— Ingredients— Butter, 
 
 salt. 
 
 Cut with a vegetable cutter into small balls about the size 
 of a marble ; put them in a saucepan with plenty of butter and 
 a good sprinkling of salt ; keep the saucepan covered, and 
 shake it occasionally until they are quite done, which will be 
 in about an hour. 
 
 270. Potatoes (Stewed)— Ingredients— Milk, I pint, a tablespoon- 
 
 ful of flour. 
 
 Peel and cut into small uniform pieces as many potatoes as 
 may be needed. Have ready enough of boiling water (slightly 
 salted) to cover them ; boil until done. Skim them out of the 
 water into a dish and pour milk gravy over them (made of a 
 pint of boiled milk, into which has been stirred a tablespoonful 
 of flour previously dissolved in a little cold milk). Cold boiled 
 potatoes can be served in the same way. 
 
Vegetable. 95 
 
 271. Potato Balls — Ingredients — 4 large potatoes, 2 tablespoonfuls of 
 
 butter, a pinch of salt, a little pepper, i tablespoonful of cream, 2 
 eggs, boiling lard. 
 
 Four large mealy potatoes, cold ; mash them in a p>an with 
 two tablespoonfuls of melted butter, a pinch of salt, a little 
 pepper, one tablespoonful of cream and the beaten yolk of one 
 egg; rub it together for about live minutes, or until very 
 smooth ; shape the mixture into balls about the size of a wal- 
 nut or small rolls, dip them into an egg well beaten and then 
 into the finest sifted bread crumbs ; fry them in boiling lard. 
 
 272. Potatoes (Escalloped) — Ingredients — Cream, a large piece 
 
 of butter, a little salt. 
 
 Having boiled, beat them fine in a bowl, with cream, and a 
 large piece of butter, and a little salt. Put them into escallop 
 shells, make them smooth on the top, score with a knife, and 
 lay thin slices of butter on the tops of them. Then put them 
 into an oven to brown. 
 
 273. Potato Chips — Ingredients — Boiling lard and salt. 
 
 Peel a raw potato as apples are peeled, let the parings be as 
 nearly as possible the same thickness, and let them be as long 
 as possible. Dry them thoroughly in a cloth, put them in the 
 frying basket, and plunge it into boiling hot lard. When the 
 chips are a golden color drain them well in front of the fire, 
 sprinkle fine salt over them. 
 
 274. Potato Cake — Ingredients — Potatoes, flour and lard. 
 
 Take cold mashed potatoes, and form into flat cakes, flour 
 and fry in lard until they are a golden brown. 
 
 275. Sweet Potatoes (Roast). 
 
 Wash, wipe, and roast. Serve in their jackets. 
 
 276. Sweet Potatoes (Boiled). 
 
 Wash them, plunge in cold water, (no salt) boil till tender, 
 drain, and put to dry for five minutes. Peel before serving. 
 
 277. Sweet Potatoes (Fried) — Ingredients — Lard or dripping. 
 Take cold boiled potatoes, slice and fry in dripping or lard 
 
 until of a golden brown. 
 
 278. Cabbage (Boiled)— Ingredients— To half a gallon of water a 
 
 tablespoonful of salt, and a small piece of soda. 
 Pick off the outside leaves, cut off as much of the stalk as 
 possible, cut across the end of the stalk twice. Wash well in 
 
96 The Dominion Cook Book. 
 
 cold water, drain and plunge into boiling water, in which the 
 above proportions of salt and soda have been added ; boil with- 
 out cover. Take up directly after they are done, drain, dish 
 and serve. 
 
 279. Cabbage (a la Cauliflower)— Ingredients— Butter, salt, 
 
 % a cup of cream. 
 
 Cut the cabbage fine as for slaw ; put it into a stewpan, 
 cover with water and keep closely covered ; when tender, drain 
 off the water ; put in a small piece of butter with a little salt, 
 one half a cup of cream, or one cup of milk. Leave on the 
 stove a few minutes before serving. 
 
 280. Fare! (or Stuffed cabbage)— Ingredients— Veal stuffing, 
 
 slices of sausage meat, gravy. 
 
 Cook the cabbage in salt and water sufficiently to open the 
 leaves, and insert between them layers of ordinary veal stuffing, 
 slices of sausage meat, then tie it securely round with thread 
 to prevent the meat falling out. Replace in the stewpan, and 
 cook briskly at first, then simmer till completely tender ; serve 
 in the same manner as ragout — that is to say, with a little 
 gravy poured over the whole. In winter roast chestnuts hidden 
 in the center are sometimes added, when it is termed " Chou 
 en surprise." 
 
 281. En Ragout — Ingredients — Clarified fat, small pieces of bacon or 
 
 ham, pepper and salt, a little stock or water. 
 
 Soak a fresh fair-sized cabbage for ten minutes in strong 
 salt and water, then take it out and drain carefully ; put some 
 clarified fat into a clean stewpan, and some small pieces of 
 bacon or ham ; lay half the cabbage on the top (either whole- 
 leaved or cut up into large pieces, whichever is preferable), 
 some more fat, and pepper and salt to taste, remembering that 
 the bacon or ham will add to the saltness ; place the other half 
 of the cabbage on the top, and pour in a little stock (water can 
 be used in default of stock, but the latter is by far the best), 
 just enough to cover the ingredients. Cook briskly at first, then 
 withdraw to the side, and keep it simmering for a considerable 
 time. When it is thoroughly done, pour off the liquid, and set 
 aside. Place the cabbage in the center of a heated dish, as 
 much raised as possible, and, having skimmed off the fat from 
 the liquor, pour it over the vegetable, and serve. 
 
Vegetables. 
 
 97 
 
 282. Marine — Ingredients — A large red cabbage, pepper, salt, wine- 
 
 glass of white wine vinegar, and the same quantity of water, i oe. oI 
 butter, brown gravy. 
 
 Take a large red cabbage and cut it into four pieces, first 
 taking away the outside leaves and hard piece of stem ; then 
 take each piece separately and mince it into strips as fine as ver- 
 micelli, commencing at the head of the piece and finishing at 
 the stem end. Throw it all into boiling salt and water for ten 
 minutes, drain, and place in a tureen or low-rimmed earthen 
 jar. Season with pepper and salt, pour on a wine-glassful of 
 white wine vinegar and the same quantity of water ; leave it 
 for fully three hours, then press it well to extract the juice ; 
 melt one ounce of butter in a stewpan, add the cabbage, and 
 pour on some brown gravy. Cook very gently, indeed, until 
 the vegetable is thoroughly done. There is a pleasant acid 
 flavor about this entree, which should be eaten after any rich 
 fish, such as salmon, shad, or eels. 
 
 283. Red Cabbage (to Stew)— Ingredients— A small red cab- 
 
 bage, pepper, salt, butter, 2 or 3 spoonfuls of vinegar. 
 
 Slice a small, or half a large-red cabbage, wash and put it 
 into a saucepan with pepper, salt, no water but what hangs 
 about it, with a piece of butter. Stew till quite tender ; and 
 when going to serve, add two or three spoonfuls of vinegar, 
 and give one boil over the fire. Serve it for cold meat, or with 
 sausages on it 
 
 284. Tomatoes (Stewed) — Ingredients— Tomatoes, gravy, cream, 
 
 and arrowroot. 
 
 Arrange them in a single layer and pour over them as much 
 gravy as will cover half their height. Stew very gently until 
 the under sides are done, then turn and finish them ; thicken 
 the gravy with cream and arrowroot and serve it round them ; 
 the tomatoes may have some forcemeat put in the center of 
 each. 
 
 285. Tomatoes (Baked)— Ingredients— J^ a doz. tomatoes, bread 
 
 crumbs, pepper and salt, butter. 
 
 Cut half a dozen tomatoes in halves, remove the pips, and 
 fill the inside with a mixture of bread crumbs, pepper and salt 
 in due proportions ; place a small piece of butter on each half 
 tomato, and lay them close together in a well buttered tin ; 
 bake in a slow oven about half an hour, and serve. They may 
 be eaten hot or cold. 
 
gi The Dominion Cook Book. 
 ^ , 
 
 286. Tomatoes (StufFed)— Ingredients — Tomatoes, shallot, butter, 
 
 2 parts bread crumbs, i part ham, parsley, sweet herbs, pepper and 
 salt to taste, toast. 
 
 Dip some tomatoes in hot water, peel them, cut them in 
 half, and remove the pips ; rub a baking sheet with shallot, 
 butter it well, and lay the tomatoes in it, filling each half with 
 the following composition : Two parts bread crumbs, one part 
 ham finely minced, and, according to taste, parsley and sweet 
 herbs also finely minced, and pepper and salt. Put a small 
 piece of butter on each half tomato, and bake them a quarter 
 of an hour ; have ready some round pieces of buttered toast, 
 on each of these put a half tomato and serve. 
 
 287. Tomatoes (writh Macaroni) (i).— Ingredients— Small 
 
 quantity of tomatoes, butter, pepper, salt, a bay leaf and some 
 thyme, a few spoonfuls of either stock or gravy, macaroni. 
 
 Take a quantity of tomatoes, cut them up, and remove from 
 each the pips a«d watery substance it contains ; put them into 
 a saucepan with a small piece of butter, pepper, salt, a bay 
 leaf, and some thyme ; add a few spoonfuls of either stock or 
 gravy ; keep stirring on the fire until they are reduced to a 
 pulp, pass them through a hair sieve and dress the macaroni 
 with this sauce and plenty of Parmesan cheese freshly grated. 
 
 288. Tomatoes (with iVIacaroni) (2).— Ingredients— Toma- 
 
 toes, clove of garlic, a few sprigs of thyme, marjoram, basil, parsley, 
 whole pepper, salt to taste, and macaroni. 
 
 Cut up a quantity of tomatoes, put them into a saucepan 
 containing a little water, with a clove of garlic and a few sprigs 
 of thyme, marjoram, basil, and parsley, with whole pepper and 
 salt to taste. When quite done turn them out on a hair sieve 
 and throw away the water that drains from them, then pass 
 them through the sieve; warm the pulp thus obtained in a 
 saucepan with the piece of butter, and use this sauce to dress 
 the macaroni, as above. 
 
 289 Tomatoes (au Gratin)— Ingredients— Tomatoes, garlic, butter, 
 two parts bread crumbs, one part mushrooms, parsley, pepper and 
 salt. 
 
 Dip the tomatoes in hot water, and peel them ; cut them in 
 half, and remove the pips ; rub a baking tin with garlic, butter 
 it, lay the tomatoes in side by side, and fill one half with the 
 following composition : Two parts bread crumbs, one part 
 mushrooms finely minced, a little parsley chopped fine ; pep- 
 
Vegetables. 99 
 
 per and salt to taste ; put a small piece of butter on each. 
 Bake for ten or fifteen minutes, and serve. 
 
 290. Tomato Fritters — Ingredients — I qt. of stewed tomatoes, 
 
 I egg, I small teaspoonful of soda, flour, lard. 
 
 Use one quart of stewed tomatoes, one egg, one small tea- 
 spoonful of soda ; stir in flour enough to make a batter like 
 that for griddle cakes. Have some lard, very hot, on the 
 stove ; drop the batter in, a spoonful at a time, and fry. 
 
 291. Tomatoes (Broiled) — Ingredients — Some large fresh tomatoes, 
 
 butter, pepper, and salt, a small portion of sugar, an eggspoonful of 
 made mustard. 
 
 In buying tomatoes for broiling, be careful to select large 
 and fresh ones. Do not pare them. Slice in pieces about half 
 an inch thick, and broil them for a few minutes upon a grid- 
 iron ; while they are broiling prepare some hot butter in a cup, 
 seasoning with pepper, salt, an eggspoonful of made mustard, 
 and a little sugar ; when the tomatoes are finished dip each 
 piece into this, and then dish (the dish must be hot). If any 
 of the seasoning remains, heat to the point of boiling and pour 
 over the dish ; serve immediately. This is a very nice dish if 
 cooked well. 
 
 292. Beet Roots. 
 
 Beet roots make a very pleasant addition to winter salad, of 
 which they may agreeably form a full half instead of being only 
 used to ornament it. This root is cooling, and very whole- 
 some. 
 
 It is extremely good boiled, and sliced with a small quantity 
 of onion; or stewed with whole onions, large or small, as 
 follows : — 
 
 Boil the beet tender with the skin on, slice it into a stewpan 
 with a little broth, and a spoonful of vinegar ; simmer till the 
 gravy is tinged with the color, then put it into a small dish, and 
 make a round of the button onions, first boiled till tender, take 
 off the skin just before serving, and mind they are quite hot 
 and clear. 
 
 Or roast three large onions, and peel off the outer skins till 
 they look clear, and serve the beet-root strewed round them. 
 
 If the beet root is in the least broken before dressed, it parts 
 with its color, and looks ill. 
 
The Dominion Cook Book. 
 
 293. Onions (Boiled). 
 
 Skin them thoroughly. Put them to boil ; when they have 
 boiled a few minutes, pour off the water and add clean cold 
 water, and then set them to boil again. Pour this away and 
 add more cold water, when they may boil till done. This will 
 make them white and clear; and very mild in flavor. After 
 they are done, pour ofif all the water, and dress with a Uttle 
 cream, salt, and pepper to taste. 
 
 294. Spanish Onions (a la Grecque)— Ingredients— Onions, 
 
 butter, salt, pepper. 
 
 Peel off the very outer skins, cut off the pointed ends like a 
 cigar, put them in a deep dish, and put a piece of butter and a 
 little salt and pepper on the place where the point has been 
 cut off, cover them with a plate or dish, and let them bake for 
 not less than three hours. They will throw out a delicious 
 gravy. 
 
 295. Spanish Onions (Baked) — Ingredients — 4 or 5 Spanish 
 
 onions, butter, salt and water. 
 
 Salt a saucepanful of boiling water slightly, put the onions 
 into this, leaving the skins on, and let them boil sharply for 
 about an hour. When they are done, take them out, wipe 
 them, and cover each in a piece of brown paper, bake in the 
 oven for two hours. Add butter, pepper, and salt to taste, and 
 serve in their skins. 
 
 296. Spanish Onions (Stewed) — Ingredients— 5 01 6 medium- 
 
 sized Spanish onions, i pt. of broth or gravy. 
 
 In paring the onions be careful not to cut off too much of 
 the tops and ends. Put them into a large saucepan (avoid 
 placing one on top of another). Add the broth or gravy, 
 and allow it to simmer gently until the onions are quite tender, 
 then dish them, pour the gravy over them, and serve quickly. 
 
 297. Onions (Burnt, for Gravies)— Ingredients— Half lb. of 
 
 onions, i glass of water, 8 oz. of moist sugar, ^ pt. of vinegar. 
 
 Peel and mince the onions finely, and put into an iron stew- 
 pan, and add the water ; allow to boil seven minutes. Then 
 put in the sugar, and allow to simmer until the mixture is 
 nearly black and begins to smoke. Have ready the vinegar 
 boiling hot, and strain the liquor slowly into it, stirring with a 
 wooden spoon until it is thoroughly mixed ; set aside to cool, 
 when ready, bottle for use. 
 
Vegetables. 
 
 298. Onions (StufFed)— Ingredients— Very large Spanish onions, 
 
 cold fat pork or bacon, bread crumbs, pepper, salt, mace, lo spoon- 
 fuls of cream or milk, a well-beaten egg, butter, juice of half a 
 lemon, browned flour, milk. 
 
 Wash and skin very large Spanish onions. Lay in cold 
 water an hour. Parboil in boiling water half an hour. Drain, 
 and while hot extract their hearts, taking care not to break the 
 outside layers. Chop the inside thus obtained very fine, with 
 a httle cold fat pork or bacon. Add bread crumbs, pepper, 
 salt, mace, and wet with a spoonful or two of cream (or milk in 
 default of cream). Bind with a well-beaten egg, and work into 
 a smooth paste. Stuff the onions with this ; put into a dripping 
 pan with a very little hot water, and simmer in the oven for an 
 hour, basting often with butter melted. When done, take the 
 onions up carefully, and arrange the open ends upwards in a 
 vegetable dish. Add to the gravy in the dripping pan the juice 
 of half a lemon, four tablespoonfuls of cream or milk, and a 
 little browned flour wet with cold milk. Boil up once, and 
 pour over the onions. 
 
 299. Mushrooms. 
 
 The cook should be well acquainted with the different sorts 
 of things called by this name by ignorant people, as the deaths 
 of many persons liave been caused by carelessly using the poi- 
 sonous kinds. The eatable mushrooms first appear very small 
 and of a round form on a very small stalk. They grow very 
 fast, and the upper part and stalk are white. As the size 
 increases, the under part gradually opens and shows a fringy 
 fur of a very fine salmon color, which continues more or less 
 till the mushroom has been picked, when it turns to a brown. 
 The skin can be more easily peeled from the real mushroom 
 than from the poisonous kind. A good test is to sprinkle a little 
 salt on the spongy part or gills of the sample to be tried; if 
 they turn black they are wholesome, if yellow they are poison- 
 ous. Give the salt a little time to act, before you decide as to 
 their quality. 
 
 300. Mush rooms (Stewed)— Ingredients— Mushrooms, salt, butter 
 
 and browned flour. 
 
 Gather those that have red gills ; cut off that part of the 
 stem which grew in the earth ; wash, and take the skin from 
 the top ; put them in a stew-pan, with some salt ; stew them 
 
102 The- Dominion Cook Book. 
 
 till tender J thicken with a spoonful of butter and browned 
 flour. 
 
 301. Mushrooms (Broiled)— Ingredients— Mushrooms, salt, pep- 
 
 per, butter. 
 
 Prepare them as directed for stewing. Broil them on a 
 griddle ; and when done, sprinkle salt and pepper on the gills, 
 and put a little butter on them. 
 
 302. Mushrooms (Baked) — Ingredients — 18 or 20 mushroom- 
 
 flaps, pepper and butter to taste. 
 
 Pare the top and cut off part of the stalk, wipe them care- 
 fully with a piece of flannel or cloth and a little fine salt. Then 
 put them into a baking dish and put a piece of butter on each 
 mushroom. Sprinkle with pepper to taste and bake for twenty 
 minutes or half an hour. When done serve on a hot dish with 
 the gravy poured over the mushrooms. 
 
 303. MushroomS(a la Creme)— Ingredients— Mushrooms.butter, 
 
 salt, nutmeg, a bunch of herbs, yolk of one egg, some good cream. 
 
 Cutthe mushrooms into pieces, and toss them over a brisk fire 
 in butter seasoned with salt, a very little nutmeg, and a bunch 
 of herbs. When they are done enough, and the butter nearly 
 all wasted away, take out the herbs, add the yolk of an egg 
 beaten up in some good cream ; make very hot and serve. 
 
 304. Mushrooms (Ragout of) — Ingredients — Mushrooms, 
 
 melted lard or butter, salt, pepper, minced parsley, broth, a. spoon- 
 ful of c. 'Us, a squeeze of lemon juice. 
 
 Skin and cut the mushrooms in slices, toss them in melted 
 lard or butter, seasoned with salt, pepper, and minced parsley ; 
 moisten with broth and a spoonful of cullis. Just before serv- 
 ing add a squeeze of lemon juice. 
 
 305. Mushrooms (Essence of)— Ingredients— Mushrooms, salt. 
 Sprinkle a little salt over flap or button mushrooms. Allow 
 
 them to stand three hours. Mash them, and the following 
 day strain off the liquor that will flow from them. Put in 
 a stewpan, and boil till it is reduced one half. It will not keep 
 very long, but it is a delicate relish. 
 
 306. Parsnips. 
 
 Boil, mash, season with butter, pepper and salt, make into 
 little cakes, roll in flour and brown in hot lard. They are very 
 nice cooked in this manner. 
 
Vegetables. 
 
 103 
 
 307. Parsnips (American Fashion). 
 
 Scrape and boil some parsnips, then cut each lengthwise in 
 four, and fry them very brown, and dish in pairs. There is no 
 vegetable so nourishing as parsnip, and when done in this way 
 is very nutritious. 
 
 308. Parsnips (Buttered)— Ingredients— Parsnips, butter, pepper, 
 
 salt, chopped parsley. 
 
 Boil the parsnips tender and scrape ; slice lengthwise. Put 
 three tablespoonfuls of butter into a saucepan, with pepper, 
 salt, and a little chopped parsley. When heated put in the 
 parsnips. Shake and turn until mixture boils, then lay the 
 parsnips in order upon a dish, and pour the butter over them, 
 and serve. 
 
 309. Parsnips (Mashed) — Ingredients— Parsnips, 3 dessertspoon- 
 
 fuls of cream, butter the size of an egg, pepper, salt. 
 
 Boil and scrape the parsnips. Mash with potato beetle, 
 remove the fibres, add the above ingredients, place in sauce- 
 pan, heat to boiling, and serve in the form of a mound on a 
 hot dish. 
 
 310. Parsnips (Fried) — Ingredients — Parsnips, flour, dripping, pep- 
 
 per. 
 
 Boil until tender, scrape and cut into pieces (lengthwise), 
 dip in flour and fry in boiling dripping, browning both sides. 
 Drain, first on sieve, then on blotting paper, pepper to taste, 
 and serve very hot. 
 
 311. Parsnips (Fricasseed)— Ingredients— Parsnips, milk, 2 
 
 spoonfuls of broth, a piece of mace, i half cupful of cream, butter, 
 flour, pepper and salt. 
 
 Scrape them ; boil in milk till they are soft ; then cut them 
 lengthwise into pieces two or three inches long, and simmer in 
 a white sauce, made of two spoonfuls of broth, a piece of mace, 
 one-half cupful of cream, a piece of butter, and some flour, 
 pepper and salt. 
 
 312. Cucumbers (to Dress)— Ingredients— Half a teacupful of 
 
 vinegar, 3 tablespoonfuls of salad oil, pepper and salt. 
 
 Pare and cut the cucumbers into slices as thin as a wafer (it 
 is better to commence at the thick end). Place in a glass dish j 
 sprinkle with salt and pepper, and pour over the above propor- 
 tions of oil and vinegar. This is a nice accompaniment to 
 boiled salmon, and is useful in concocting a salad. It is also 
 an excellent garnish for lobster salad. 
 
104 The Dominion Cook Book. 
 
 313. Cucumber (Stewed). — Ingredients — 3 large cucumbers, a 
 
 little butter, half a pint of brown gravy, a little flour. 
 
 Cut the cucumbers lengthwise, removing the seeds. Have 
 the pieces a convenient size for the dish they are served in. 
 Plunge them into boiling water with a little salt Allow it to 
 simmer for five minutes. Put the gravy into another sauce- 
 pan, and when the cucumbers are done, remove from the water 
 and place in the gravy, and allow to boil until they are tender. 
 If there should be a bitter taste, add a teaspoonful of granu- 
 lated sugar. Dish carefully, skim the sauce, and pour over the 
 cucumbers. 
 
 314. Cucumber (Fried) — Ingredients — Two nice cucumbers, pepper 
 
 and salt, oil or butter. 
 
 Pare cucumbers, cut into slices, press the slices upon a dry 
 clean cloth ; dredge with flour ; have ready a pan of boiling oil 
 or butter, put the slices into it, and keep turning them until 
 they are brown ; remove them from pan and lay upon a sieve 
 to drain. Serve on a hot dish. 
 
 315. Cucumber (a la Maitre d'Hotel)— Ingredients— A nice 
 
 straight cucumber, boiling water, a little salt, piece of butter size of 
 an egg, bunch of parsley, some small onions, pepper. 
 
 Peel a nice, straight cucumber, and cut it in four pieces 
 lengthways ; scoop out all the seeds, and then cut it up again 
 into smaU long pieces about a finger length ; throw these into 
 a saucepan of boiling water and some salt. When they bend 
 under the touch they are done, and must be taken out and 
 very carefully drained in a sieve ; then put them into a stew- 
 pan, with a good sized piece of butter, some finely chopped 
 parsley, some onions, and salt and pepper to taste. The 
 cucumber will not, however, require much salt, as the acid itself 
 renders it salt tasting. Toss the pieces of vegetables well over 
 a brisk fire until thoroughly heated through, and serve on a 
 very hot dish. 
 
 316. Cucumber (FirciS) — Ingredients — Cucumber, meat stuffing, a 
 
 bunch of herbs, and some good stock, a little corn flour, butter the 
 size of an egg. 
 
 Cut off the tail ends of a short, thickly made cucumber, and 
 scoop out the seeds with the end of a spoon, or marrow-spoon 
 is best, then peel it very thinly ; prepare a goo4 meat stuffing, 
 or even fish can be used as a forcemeat for a change, and fill 
 the cucumber with it, replacing the ends originally cut off with 
 
Vegetables. 105 
 
 the aid of little wooden skewers. Wrap round the vegetable 
 with a thin linen cloth, and put it into a stewpan with a bou- 
 quet of herbs and some good stock. Simmer over a clear fire 
 until done, then reduce the liquid, thickening it with flour (a 
 little corn flour is preferable) and butter. Serve in the gra\ 
 thus made. 
 
 317. Cucumber (a la Poulette)— Ingredients— Butter the size o< 
 
 an egg rolled in flour, slices of cucumber, a little cream or stock, 2 
 eggs, a few drops of vinegar. 
 
 Put some floured butter (butter rolled in flour) into a stew- 
 pan, with slices of cucumber dressed as for k la maitre d'hotel ; 
 moisten with some good cream, or stock in default of cream. 
 Toss the cucumber until well heated through, then take it off 
 the fire, and add two yokes c^ eggs, and a few drops (to taste) 
 of vinegar. 
 
 318. Cucumber (Frits). 
 
 Cut the cucumber (already cooked) into pieces about the 
 length of your little finger, dry them very carefully in a cloth, 
 and fry them in butter. They can also be dipped in a good 
 batter, and then fried in the same way as salsify. Particular 
 care must be taken to have the vegetable very dry, as the 
 slightest moisture will prevent them frying crisp. 
 
 319. Haricot Beans (l). — Ingredients — Half a pint of small white 
 
 beans, enough cold water to cover them, }4 oz. of butter, teaspoonful 
 of chopped parsley, a few slices of raw bacon. 
 
 Soak half a pint of small white beans over night in just 
 enough water to cover them ; the next day, boil two hours, 
 strain, and put into a pie dish with half an ounce of butter, a 
 teaspoonful of finely chopped parsley previously fried, cover 
 with slices of raw bacon, and bake a quarter of an hour. 
 
 320. Haricot (2). — Ingredients— Beans, melted butter, 2 hard boiled 
 
 eggs, fried parsley, a gill of milk, pepper salt, 3 drops of lemon juice. 
 
 Soak and boil as before ; then stir into them some well-made 
 melted butter, and garnished with hard-boiled eggs cut in 
 halves and set on end on the top of the beans, with a little 
 pyramid of fried parsley in the centre of the dish. The melted 
 butter must be carefully made, with half an ounce of butter and 
 the same of flour stirred together over the fire until they are 
 well blended ; then add a gill of milk, pepper and salt, and 
 three drops of lemon juice ; when this boils it is considered 
 sufficiently cooked. An ordinary sized egg to be hard, should 
 
io6 The Dominion Cook Book. 
 
 be boiled twelve minutes ; if less it will be soft in the centre, 
 if more it will be overdone, and have a black line round it near 
 the shell. 
 
 321. Lima Beans — Ingredients — One qt. Lima beans, salt, pepper, 
 
 butter, I qt. of milk. 
 
 Take one quart of Lima beans, wash and soak them over 
 night in cold water ; simmer over a slow fire four hours ; then 
 add salt, pepper, butter (the size of 9.n egg), and one quart of 
 sweet milk ; boil for half an hour. 
 
 322. Lima and Butter Beans— Ingredients— Beans, boiling 
 
 water, a little salt and butter. 
 
 Shell and place in cold water, allowing them to remain in 
 the water half an hour ; then put into boiling water with a 
 little salt and cook until tender ; drain, and butter and pepper 
 them. 
 
 323. Frencll Beans — Ingredients — Beans, boiling water, butter the 
 
 size of an egg, salt. 
 
 Top, tail, and string the beans carefully ; cut in pieces 
 about an inch long ; lay in cold salt and water for a quarter of 
 an hour ; drain and plunge into saucepan of boiling water and 
 boil until tender ; drain in a cullender ; dish with the above 
 proportion of butter stirred in. 
 
 324. French Beans (to Preserve). 
 
 Get' the beans, some salt, and any kind of salting tub or 
 earthenware pan ; put in a layer of beans, a layer of salt, and so 
 on till full. When wishing to use, soak forty-eight hours ; cut 
 and boil till cooked. The water must be changed several times 
 in which they soak. They will be of an excellent color and 
 flavor. 
 
 325. Turnips (boiled) — Ingredients — Turnips, boiling water, pepper, 
 
 salt, a teaspoonful of sugar, a tablespoonful of butter. 
 
 Pare and cut in pieces ; put them into boiling water well 
 salted, and boil until tender ; drain thoroughly and then mash 
 and add a piece of butter, pepper and salt to taste, and a small 
 teaspoonful of sugar ; stir until they are thoroughly mixed, and 
 serve hot. 
 
 326. Turnips (German recipe for cooking)- Ingredients 
 
 — Half a dozen large turnips, 3 oz. of butter, ^ pint weak stock, 
 I tablespoonful of flour, pepper and salt. 
 
 Heat the butter in a stewpan, pare and cut the turnips into 
 
Vegetables. 
 
 107 
 
 pieces the size of dice and season with pepper and salt ; then 
 place in the hot butter, toss over the fire for five minutes, add 
 the stock and simmer geptly until the turnips are tender. 
 Brown the flour with a little butter ; add this to the turnips 
 and simmer five minutes. Boiled mutton may be served with 
 this dish. 
 
 327. Turnips (a la Creme) — Ingredients— One oz. of butter, a 
 
 dessertspoonful of flour, pepper and salt, grated nutmeg, a little 
 milk or cream. 
 
 Take small new turnips, peel and boil them in salted water ; 
 drain them thoroughly. Melt one ounce of butter in a sauce- 
 pan, add to it a dessertspoonful of flour, pepper, salt, grated 
 nutmeg, and a small quantity of milk or cream ; put in the 
 turnips ; simmer gently a few minutes, and serve. 
 
 328. Turnips (a lade EVIaiire) — Ingredients — Small new turnips, 
 
 a little butter, chopped parsley, pepper and salt, and a squeeze of 
 lemon. 
 
 Boil some small new turnips as in the preceding recipe ; 
 drain them thoroughly, and melt some butter in the saucepan ; 
 put the turnips in, give them a toss or two, add a little chopped 
 parsley, pepper and salt, a squeeze of lemon juice, and serve. 
 
 329. Carrots (to Boil) — Ingredients— 6 young carrots, a tablespoon- 
 
 ful of salt. 
 
 Place upon the stove two quarts of warm water with the' 
 above proportion of salt, bring to a boil ; wash and scrape the 
 carrots, remove any black specks, cut in halves, plunge into the 
 boiling water, and boil until tender ; drain, and serve upon a 
 hot dish. 
 
 330. Turnips (Stevifed)— Ingredients— Carrots, a little weak broth, 
 
 salt, butter, a dessertspoonful of flour, pepper. 
 
 Wash and scrape the carrots ; split the largest. Then whiten 
 them in hot water, and drain them on a sieve ; then boil them 
 in weak broth, with salt ; then put some butter in a saucepan, 
 with a dessertspoonful of flour ; stir it and brown it. Add the 
 carrots to it, broth and pepper. Stir, and let all simmer 
 together. 
 
 331. Garottes (Glacees)— Ingredients — Carrots, butter, white 
 
 powdered sugar, a little stock. 
 
 Trim up to resemble little pears in shape some new red car- 
 rots, and soak for a few minutes in water. Then fry in butter 
 
io8 The Dominion Cook Book. 
 
 with the addition of some white powdered sugar and a little 
 good stock. When the pieces are sufficiently cooked increase 
 the heat of the fire, so that evaporation goes on rapidly ; let 
 the carrots glaze, and then serve. 
 
 332. Salsify (Boiled). — Salsify, vinegar, water, butter, lemon juice, 
 parsley, salt. 
 
 Scrape the roots, cut them in short lengths, and throw them 
 into vinegar and water as they are being done. Boil them 
 till tender in salted water, then drain, toss them into a sauce- 
 pan with a piece of butter, a little lemon juice, and some minced 
 parsley ; add salt and serve. 
 
 333- EeS Plant (Baked)— ingredients— Egg plant, salt, a cup of 
 crumbs, 2 oz. of salt pork, an onion, pepper, nutmeg, butter. 
 
 Parboil fifteen minutes. Then make a triangular cut in the 
 top ; remove the piece and take out the seeds. Let it lie for 
 an hour in water to which a tablespoonful of salt has been 
 added. Make a stuffing of one cup of crumbs, two ounces of 
 salt pork, and an onion chopped fine, one teaspoonful of salt, 
 half a one of pepper and of nutmeg mixed : wet with half a cup 
 of boiling water or stock, and fill the egg plant, tying a string 
 around it to keep the piece in place. Bake an hour, basting 
 often with a spoonful of butter in a cup of water. 
 
 334. Vegetable Matrow (Stewed)— Ingredients— I marrow, I 
 
 onion, a p;ece of butter, pepper, salt, nutmeg, parsley, a little stock. 
 
 Chop up half an onion very small, and put it in a saucepan 
 with a piece of butter ; when it begins to color put in the veg- 
 etable marrow (cut in slices), add pepper, salt, and grated nut- 
 meg; moisten with stock, and stew till done, adding some 
 finely minced parsley just before serving. 
 
 335. Vegetable Marrow (Fried)— Ingredients— i marrow, a 
 
 little salt, flour, dripping or lard. 
 
 Having peeled and removed the seeds of a good-sized vege- 
 table marrow, cut it in strips one and a half inches long by 
 three-quarter inches square; put these on an inverted plate 
 placed in a basin, and strew plenty of finely powdered salt over 
 them. In a couple of hours take up the pieces of marrow and 
 dry them in a cloth by wringing it at both ends, not so hard, 
 however, as to break them ; then put them in another cloth 
 with some flour and shake them well, so that they are individ- 
 ually well covered with flour ; lastly, put them in a frying basket 
 
Vegetable. 109 
 
 and plunge this in very hot fat ; as soon as the marrow strips 
 begin to color, lay them, sprinkled with salt, in front of the fire 
 to drain, and serve hot. 
 
 336. Vegetabie Marrow (Boiled)— Ingredients— Allow i table- 
 
 poonful of salt to % gallon of water, marrow. 
 
 Having prepared the water as above bring to the point of 
 boiling ; peel the marrow and plunge into the boiling water, 
 and boil until tender ; remove from the water with a slice, halve, 
 and should it be very large quarter it. Dish on toast, and 
 send to table accompanied with a tureen of melted butter. 
 
 337. Green Corn (Stewed). 
 
 Having cut the corn from the cob, put into boiling water and 
 allow to stew a quarter of an hour ; remove nearly all the water 
 and cover with milk, and allow to stew until tender ; before 
 dishing, roll some pieces of butter in flour and mix with the 
 corn, adding a little pepper and salt ; give one boil and serve. 
 
 338. Green Corn (Boiled). 
 
 Strip off all the outer husks, allowing the innermost to re- 
 main ; remove the silk and re cover the ear with the remaining 
 husk, secure with a piece of thread, plunge into boiling salted 
 water, and boil half an hour. Cut off stalks and dish upon a 
 napkin. 
 
 339. Green Corn (Roasted) — Ingredients — Com, butter, salt, 
 
 pepper. 
 Open the husks, remove the silk, close the husks closely, and 
 roast in the ashes of a wood fire until tender ; serve with butter, 
 pepper, and salt. This is frequently eaten in camp. 
 
 340. Summer Squashes— Ingredients— Squash, butter, pepper, 
 
 salt. 
 Pare the outer rind, remove the seeds, quarter, and lay in 
 ice water ten minutes ; put into boiling water, a little salt, and 
 cook until tender ; press all the water from them. Mash 
 smooth, season with the above ingredients, and serve hot. 
 
 341. Winter Squash. 
 
 Proceed as above, allowing more time to cook ; oefore putt- 
 ing into the boiling water, allow it to soak in cold water three 
 hours. 
 
 342. Cauliflower (Boiled) — Ingredients — Cauliflower, salt water. 
 Wash in two or three waters. Cut off the end of stalk and 
 
The Dominion Cook Book. 
 
 outer leaves, allow to lie in salt and water five minutes, plunge 
 into boiling salted water, and boil fifteen or twenty minutes ; 
 drain and serve hot. 
 
 343. Cauliflower (Fried)— Ingredients— Cauliflower, salt, vinegar, 
 
 whole pepper, a few cloves, butter, lard. 
 
 Pick out all the green leaves from a cauliflower, and cut off 
 the stalk close ; put it head downwards in a saucepan full of 
 boiling salted water ; do not overboil it ; drain it on a sieve, 
 pick it out into small sprigs, and place them in a deep dish 
 with plenty of vinegar, whole pepper, salt, and a few cloves. 
 When they have lain about an hour in this drain them, dip 
 them in batter, and fry in hot lard to a golden color. 
 
 344. Cauliflower (Scalloped)— Ingredients— Cauliflower, I oz. 
 
 butter, y^ gill of milk, i oz. bread-crumbs, cayenne, salt, I egg. 
 
 Choose a cauliflower of medium size, boil it twenty minutes ; 
 put into a saucepan one ounce of butter, half a gill of milk, and 
 one ounce of bread crumbs ; add cayenne and salt to taste, and 
 stir till the bread has absorbed the milk and butter. Beat an 
 egg and add this to the sauce, but be sure that it does not sim- 
 mer after the egg has been added. Butter a flat tin dish, take 
 off the fine leaves of the cauliflower and place them all round 
 on it, break up the flower carefully and lay it in the centre, 
 making it as high as possible ; pour the sauce over this, sprinkle 
 a few bread-crumbs on the top, and bake ten minutes. 
 
 345. Green Peas (to keep). 
 
 Shell, and put them into a kettle of water when it boils ; give 
 them two or three warms only, and pour them into a cullender ; 
 when the water drains off, turn them out on a table covered 
 with cloth, and pour them on another cloth to dry perfectly ; 
 then bottle them in wide-mouthed bottles ; leaving only room 
 to pour clarified mutton-suet upon them an inch thick, and for 
 the cork. Rosin it down, and keep it in the cellar or in the 
 earth. When they are to be used, boil them till tender, with a 
 piece of butter, a spoonful of sugar^ and a little mint. 
 
 346. Green Peas (to boil). 
 
 When they are to be used, let them lie an hour in water ; then 
 set them on with cold water and a piece of butter, and boil them 
 till ready. Put a sprig of dried mint to boil with them. Boiled 
 peas should not be overdone, nor in much water ; chop some 
 
Vegetables. i i i 
 
 scalded mint to garnish them, and stir a piece of butter in with 
 them. 
 
 347. Green Peas (Stewed)— Ingredients— A quart of peas, i 
 
 lettuce, I onion, butter, pepper, salt, i egg, a little flour. 
 
 Put a quart of peas, a lettuce and an onion both sliced, a 
 piece of butter, pepper, salt, and no more water than hangs 
 round the lettuce from washing ; stew them two hours very 
 gently. When to be served, beat up an egg, and stir it into 
 them, or a little flour and butter. Some think a teaspoonful 
 of white powdered sugar is an improvement. 
 
 348. Green Peas (a la Frartcaise) — Ingredients — For every 
 
 pint of peas l gill of water, 1% oz. of butter, a bunch of parsley, 
 salt, pepper, 8 or 9 small white onions, I lettuce. 
 
 Put the required quantity of peas necessary for your dish 
 into a perfectly clean and bright stewpan, with some water and 
 butter in the following proportions : For every pint of peas one 
 gill of water and one ounce of butter. When this is thoroughly 
 amalgamated, add a little bouquet, tied together, of parsley, 
 also salt, pepper, and another half ounce of butter, then 
 eight or nine small white onions, and a whole lettuce. Simmer 
 the whole well for an hour, or ^more if the peas and other vege- 
 tables are not completely tender. The time, in fact, must be 
 regulated according to the judgment of the cook. When done, 
 take out the bunch of parsley, the lettuce, and the onions, 
 which are very serviceable for hashes, stews, or soups, even 
 when used as above. The peas, when once cooked, must not 
 be touched by a spoon or a fork, as it would bruise them and 
 spoil the appearance of the entrde, but well tossed constantly 
 to prevent them sticking to the stewpan, always kept briskly 
 simmering, but never boiling, otherwise they will harden. 
 
 349. Asparagus — Ingredients — Asparagus, salt, toast, butter. 
 After scraping the stalks to cleanse them, place them in a 
 
 vessel of cold water. Tie them up neatly into bundles of 
 about twenty-five heads each, - then place them in a saucepan 
 of boiling water, sprinkling a handful of salt over it. When it 
 is boiling remove any scum there may be ; the stalks will be 
 tender when they are done ; they will take about twenty min- 
 utes or half an hour ; be careful to take them up the minute 
 they are done ; have ready some toast, dip it in the liquor in 
 which the asparagus was boiled ; dish upon toast, and serve 
 with a boat of melted butter. 
 
The Dominion Cook Book. 
 
 350. Asparagus (in Ambush)— Ingredients — 2 bunches of aspara- 
 
 gus, 8 stale biscuits (or rolls may be used), 4 eggs, about yi pint of 
 milk, butter the size of an egg, flour, pepper and salt to taste. 
 
 Take the green tops of the two bunches of asparagus, boil 
 them tender and mince finely. While they are boiling, take 
 the biscuits or rolls, divide them, keeping the top half for a 
 cover ; place them all in the oven to crisp ; make the milk 
 hot, and then pour in the eggs beaten ; stir over the fire until 
 it thickens, then add the butter rolled in flour, and lastly add 
 the asparagus ; spread the rolls with this mixture, put on the 
 tops and serve hot. 
 
 351. Asparagus (and Eggs)— Ingredients— 26 or 30 heads of 
 
 asparagus, good rich butter, salt and pepper, 5 or 6 eggs. 
 
 Boil the asparagus (after cutting them into pieces of about 
 half an inch) for fifteen minutes ; take a cup of rich butter and 
 put it into a saucepan ; drain the asparagus, and put it with 
 the butter ; heat then to a boil, seasoning with pepper and 
 salt, and then pour into a buttered baking tin or dish ; break 
 five or six eggs neatly over the surface of this, sprinkle with 
 pepper and salt, and put it in the oven until the eggs are set 
 nicely. Serve hot. 
 
 352. Asparagus (Pudding) — Ingredients — Green tops of 2 
 
 bunches of asparagus, 3 tablespoon&ls of prepared flour, 4 or 5 
 well-beaten eggs, 2 dessertspoonfuls of melted butter, i teacup of 
 milk, a pinch of soda, pepper and salt to taste. 
 
 Boil the asparagus and when cool chop finely ; take the eggs, 
 butter, pepper and salt, and beat them up together, then put 
 in the flour ; stir the soda into the milk, and add gradually ; 
 lastly put in the asparagus. Put this into a buttered mould 
 with a lid, or if it has no lid tie it down tightly with a floured 
 cloth ; boil for two hours. When done, turn out on a dish, and 
 pour melted butter round it. 
 
 353. ArticilOlces (with White Sauce)— Ingredients— Salted 
 
 water, yi oz. butter, I tablespoonful of flour, white pepper and salt, 
 the yolks of 2 eggs and the juice of a lemon. 
 
 Wash them well, peel and shape them to a uniform size ; 
 throw them into boiling salted water, and let them boil fifteen 
 to twenty minutes ; drain them at once thoroughly ; put them 
 on a dish and serve with the following sauce poured over 
 them. Mix over the fire one and a half ounces of butter with 
 a tablespoonful of flour ; add half a pint of boiling water, 
 
Vegetables. 113 
 
 white pepper, and salt to taste ; stir till the sauce thickens, 
 then take the saucepan off the fire and stir in the yolks of 
 two eggs, beaten up with the juice of a lemon, and strained. 
 
 354. Artichokes (Ufith Cream) — Ingredients— The same in- 
 
 gredients as above, adding a little cream and grated nutmeg. 
 
 Prepare and parboil them as in the preceding recipe ; then 
 put them into a saucepan with a due allowance of white sauce, 
 and let them finish cooking in this, adding at the last a small 
 quantity of cream and grated nutmeg. 
 
 355. Artichokes (with Gravy)— Ingredients— As No 352, adding 
 
 gravy. 
 
 Prepare them as above, cutting them to the size of 
 pigeons' eggs. Parboil them for ten minutes, drain them and 
 toss them in a saucepan, with a piece of butter ; then add a 
 small quantity of good clear gravy and a dust of pepper. Let 
 them simmer very gently till wanted. 
 
 356. Artichokes (Mashed)— Ingredients — Salted water, a piece of 
 
 butter, a little cream, white pepper, nutmeg and salt. 
 
 Wash, peel, and boil them in salted water ; drain and pass 
 them through a hair sieve. Squeeze all the water out of the 
 pulp ; put it into a saucepan, and work them on the fire, with a 
 piece of butter and a little cream, adding white pepper, nut- 
 meg and salt if necessary. When quite hot and sufficiently dry, 
 serve. 
 
 357. Artichokes (Fried)— Ingredients— A little flour, lard, butter. 
 Wash, peel, and parboil them whole for ten minutes, then 
 
 cut them in strips the size of a little finger. Flour them care- 
 fully, and fry in hot lard ; or they may be dipped in batter 
 and fried. Serve piled up on a napkin. 
 
 358. Artichokes (au Gratin) — Ingredients — A shallot, baked 
 
 bread crumbs, pepper, salt, powdered thyme, lemon juice, butter. 
 
 Wash, peel, and boil them whole ; cut them in slices the 
 thickness of a cent. Butter a dish previously rubbed with a 
 shallot ; arrange the slices on it, strew over them some baked 
 bread crumbs, seasoned with pepper, salt, and a little powdered 
 thyme, add a squeeze of lerhon, put a few pieces of butter on the 
 top, and bake for ten or fifteen minutes. 
 
 359. Pumpkin (Stewfed)— Ingredients — Pumpkin, butter, pepper 
 
 and salt. 
 
 Halve, remove the seed, pare and slice neatly. Soak for 
 8 
 
114 The Dominion Cook Book. 
 
 an hour in cold water ; then place in a saucepan of boiling 
 water on the fire. Allow it to stew gently until it falls to pieces. 
 Stir often. Then take it out, drain, squeeze, and rub through 
 a cullender, then put it back in the saucepan adding two dessert- 
 spoonfuls of butter, pepper and salt to taste. Stir quickly, and 
 when nearly boiling dish, adding more pepper if required. 
 
 360. Pumpkin (Baked)— Ingredients— A nicerich pumpkin, butter. 
 Cut the pumpkin into quarters, remove seeds, cut into slices 
 lengthwise about half an inch thick. Place in a baking dish 
 suitable for the purpose and arrange in layers about three slices 
 deep. Put a very little water in the bottom of the dish and 
 bake very slowly until done (the water must have evaporated). 
 It takes a long time to bake. Butter the slices on both sides 
 and dish. It is eaten with bread and butter and tea. 
 
OBSERVATIONS OF SALADS. 
 
 The following vegetables are commonly used in com- 
 pounding salads : Beetroot, lettuce, cucumber, mint, parsley, 
 radish, mustard and cress, onions, and celery. Any rem- 
 nants of boiled fresh fish make very good salads ; they 
 should be sliced and seasoned with anchovies, parsley, vinegar, 
 etc. 
 
 361. Salad — Ingredients — Four or five heads of cabbage lettuce, 4 
 
 spoonfuls of olive oil, ij^ or 2 tablespoonfuls of tarragon vinegar, 
 pepper and salt to taste, a small pinch of mint minced finely. 
 Take four or five heads of cabbage lettuce, remove all out- 
 side leaves, and cut off the stalks close ; then cut each head 
 apart into four or five "quarters," that is, cut through the 
 stalk and then tear the rest. Put four tablespoonfuls of olive 
 oil into the salad bowl, with two and one half tablespoonfuls 
 of tarragon vinegar, pepper and salt according to taste, and 
 beat the mixture with a fork for some minutes ; then put in the 
 lettuce, and keep it turning over swiftly for five minutes, 
 adding a small pinch of mint, chopped as finely as possible. 
 
 362. Lettuce Salad — Ingredients — Two heads of lettuce, yolks of 2 
 
 hard boiled eggs, a teaspoonful of French mustard, pepper and salt 
 to taste, 4 tablespoonfuls of oil, i of tarragon, and i of plain vinegar, 
 chervil, garden cress and tarragon. 
 
 Wash two heads of lettuce, dry them thoroughly, and break 
 the leaves or cut them into convenient pieces. Put the yolks 
 of two hard-boiled eggs into a basin with a teaspoonful of 
 French mustard, pepper and salt to taste, and a tablespoonful 
 of oil ; work the mixture into a smooth paste, and add conse- 
 cutively three tablespoonfuls of oil, one of tarragon, and one 
 of plain vinegar ; then a little chervil, garden cress, and tar- 
 ragon finely chopped. Stir the mixture well, and lastly add 
 the lettuce ; turn it or work it well. Garnish the top with hard- 
 boiled eggs. 
 
 "5 
 
ii6 The Dominion Cook Book. 
 
 363. Potato Salad (l)— Ingredients — Shallot, some cold boiled 
 
 potatoes, 3 parts of oil to one part of tarragon vinegar, pepper and 
 salt to taste, and a small quantity of any of the following : powdered 
 sweet herbs, mint, parsley, chervil, tarragon or capers. 
 
 Rub a dish with shallot ; dispose it on some cold boiled 
 potatoes cut in slices ; beat together three parts of oil and one 
 part, more or less according to the strength of it, of tarragon 
 vinegar, with pepper and salt to taste. Pour this over the 
 potatoes, and strew over all a small quantity of any of the 
 following : powdered sweet herbs, mint, parsley, chervil, tar- 
 ragon or capers, or a combination of them all, finely minced. 
 
 364. Potato Salad (2) — Ingredients — Cold boiled potatoes, anchovies, 
 
 capers, tarragon or powdered swfeet herbs, plain salad dressing as 
 above, shallot, hard boiled eggs. 
 
 Cut cold boiled potatoes in small cubes. Bone and fillet a 
 few anchovies and chop them up, take the same quantity of 
 capers, mix all together with some finely minced tarragon or 
 powdered sweet herbs, and a plain salad dressing as above. 
 Put on a dish rubbed with shallot, and make a border round it 
 oj pieces of hard-boiled eggs. 
 
 365. Potato Salad {3)— In^edients— Five cold boiled potatoes, yi a 
 
 small beetroot, % a Spanish onion, 3 inches of pickled cucumber, 
 salad dressing as above, a little English mustard, sweet powdered 
 herbs, hard boiled eggs. 
 
 Take four or five cold boiled potatoes, half a small beetroot, 
 half a small Spanish onion plainly boiled, and about three 
 inches of pickled cucumber. Cut them all in slices and 
 arrange them on a dish. Pour over them a saLd dressing as 
 above, adding a little English mustard to it, and strew powdered 
 sweet herbs over. Serve with a border of hard-boiled eggs cut 
 in slices. 
 
 366. Salad (Lobstsr)— Ingredients — Lettuce, endives, beetroots, 
 
 dressing, 4 tablespoonfuls of oil, 2 of vinegar, I teaspoonful of made 
 mustard, yolks of 2 hard-boiled eggs, X of a teaspoonful of anchovy 
 sauce, cayenne, salt, I hen lobster, 2 hard-boiled eggs. 
 
 Clean thoroughly some lettuce, endives and beetroots, cut 
 them up and mix them with the following dressing : four table- 
 spoonfuls of oil, two ditto of vinegar, one teaspoonful of made 
 mustard, the yolks of two eggs, half a teaspoonful of anchovy 
 sauce, and cayenne and salt. Pick out from the shells the 
 flesh of one hen lobster, cut into well-shaped pieces, put half 
 in the salad and garnish with the rest, also with the whites of 
 
Salads. 117 
 
 two hard-boiled eggs chopped fine, and the yolks mixed with 
 the coral and rubbed through a sieve. 
 
 367. Salad (Sardine) — Ingredients — 3 sardines for each person, 2 
 
 eggs, I teaspoonful each of French mustard, and essence of ancho- 
 vies, strained oil from a box of sardines, adding enough Lucca oil to 
 make three tablespoonfuls in all, Chilli, shallot, and good malt vine- 
 gar to taste, lettuce, mustard and cress, some red capsicum. 
 
 Allow three sardines for each person ; bone and fillet these, 
 carefully removing all the skin, and set them aside until re- 
 quired. Boil two eggs for three minutes ; shell them and 
 break them up in your salad bowl with a spoon ; mix with 
 them a teaspoonful each of French mustard and essence of 
 anchovies, the strained oil from the tin of sardines with as much 
 Lucca oil as will make three tablespoonfuls in all ; add Chilli, 
 shallot, and good malt vinegar to taste (vinegar varies so much 
 in acidity that it is difficult to specify the exact proportion). 
 Cut up some nice crisp lettuce, and mix it well with the dress- 
 ing, but only just before it is to be served. Put a little heap of 
 mustard and cress in the centre of the salad, with a whole red 
 capsicum upon it. Arrange the sardines round, and outside 
 these a border of mustard and cress, dotted here and there with 
 thin slices of red capsicums. 
 
 368. Salad (Anchovy). 
 
 The anchovies sold in bottles, ready filleted and preserved 
 in oil, will be found most convenient for this. Make the salad 
 as for sardines, only omitting the essence of anchovies. The 
 eggs may be boiled hard, the yolks used for the dressing, and 
 the whites cut in rings and filled with mustard and cress. 
 
 369. Salad (Game) — Ingredients — Cold grouse, partridge or pheasant, 
 
 pepper, salt, juice of a jlemon, about 2 tablespoonfuls of fresh salad 
 oil, lettuce, salad sauce, hard-boiled eggs, fillets of anchovies, sprigs 
 of parsley. 
 
 Cold grouse, partridge or pheasant may be used in this way. 
 Cut them into joints, and put them into a pie dish ; season with 
 salt and pepper, and pour over them the juice of a lemon and 
 about two tablespoonfuls of very fresh salad oil ; let them re- 
 main in this for three or four hours. Having cut up and well 
 dried a fresh lettuce, place it on a flat dish and arrange the 
 pieces of game which have been in the oil and lemon juice 
 neatly in the centre ; over the game pour a salad sauce, which 
 should be of the consistency of thick cream. Ornament the 
 
ii8 The Dominion Cook Book. 
 
 top with slices of hard-boiled egg, fillets of well-washed and 
 scraped anchovies, and garnish with tiny sprigs of parsley. 
 Cold chicken, or the white meat from a cold turkey cut into 
 small pieces, may be treated in this way. Cold salmon or tur- 
 bot are also excellent. 
 
 370. Salad (Egg) — Ingredients — Hard-boiled eggs, chopped parsley, 
 
 pepper, salt, vinegar, and oil. 
 
 Slice hard-boiled eggs, and dress them with chopped par- 
 sley, salt, pepper, vinegar, and oil. They must, of course, be 
 very cold before they are shced. 
 
 371. Salad (Beetroot) — Ingredients — Beets, vinegar, salt, pepper, 
 
 sugar, mustard, i tablespoonful of oil to 4 of vinegar. 
 
 Put the beets into a saucepan, and allow to boil until tender ; 
 then scrape clean. Drop them into a pan of cold water for 
 three or four minutes to cool them ; slice thinly and dress with 
 the remaining ingredients. This salad will keep not more than 
 two days. 
 
 N.B. — This salad must be allowed to stand covered for two 
 hours before serving. 
 
 372. Salad (Celery) Ingredients — 2 heads of celery, I tablespoon- 
 
 ful of salad oil, half a teacupful of vinegar, a. teaspoonful of granu- 
 lated sugar, pepper and salt to taste. 
 
 Well wash the celery, removing any unsightly parts, lay in 
 iced water until wanted ; then cut into pieces about an inch in 
 length. Season with remaining gredients, mix well and serve 
 in salad bowls. 
 
 373. Salad (Red Cabbage) — Ingredients — One small red cabbage, 
 
 I small dessertspoonful of salt, yi. pint of vinegar, 1^ dessertspoon- 
 fuls oil, a little cayenne pepper. 
 
 Secure a nice fresh cabbage, remove the outer leaves and 
 cut the cabbage into nice thin slices, then mix in the above in- 
 gredients and allow to stand for two days when it will be fit for 
 use. This salad will keep good for several days. 
 
 374. Salad (Oyster) — Ingredients — I tin of oysters containing about 
 
 a quart, I head of celery, i tablespoonful of oil, I small teaspoonful 
 of salt, made mustard and pepper, 3 dessertspoonfuls of cider vine- 
 gar, a pinch of white sugar. 
 
 Strain off the liquor from the oysters and cut them up (do 
 not chop them), mince the celery and blend with the oysters. 
 Mix the remaining ingredients, putting in the vinegar last, then 
 pour over the celery and oysters. Stir well, and serve directly, 
 as this salad will not keep long. 
 
Ficpcr^Es 
 
 OBSERVATIONS ON PICKLES. 
 
 Enamelled kettles should always be used in preference to 
 those of brass or copper, as the verdigris produced by the vine- 
 gar on these metals is extremely poisonous. For some pickles 
 use cold vinegar, as in boiling most of the strength is lost by 
 evaporation. For French beans, brocoli, cauliflowers, gherkins, 
 etc., it is better to heat the vinegar, for which the following 
 process is recommended : — Put the vinegar and spice in a jar, 
 cover it tightly, let it simmer on the back of the stove. 
 Shake occasionally. Pickles should never be put' into 
 glazed jars, as salt and vinegar penetrate the glaze, which is 
 poisonous. 
 
 Glass or stone jars are preferable to any other; a small 
 piece of alum in each jar will make the pickles firm and crisp. 
 One tablespoonful of sugar to each quart of vinegar will be 
 found a very great improvement to all pickles. Always use the 
 best cider or wine vinegar. 
 
 375. Onions (i) — Ingredients — Onions, best white wine vinegar, allspice 
 and whole black pepper. 
 
 In the month of September, choose the smal! white round 
 onions, take off the brown skin, have ready a very nice tin stew- 
 pan of boiling water, throw in as many onions as will cover the 
 top ; as soon as they look clear on the outside, take them up as 
 quickly as possible with a slice, aud lay them on a clean cloth, 
 cover them close with another, and scald some more, and so 
 on. Let them lie to be cold, then put them in a jar, or glass, 
 or wide mouthed bottles, and pour over them the best white 
 wine vinegar, just hot but not boiling. To each gallon of vine- 
 gar add one ounce of allspice and one of black pepper. When 
 cold, cover them. Should the outer skin shrivel, peel it off. 
 They must look quite clear. 
 
 119 
 
120 The Dominion Cook Book. 
 
 376. Onions (2) — Ingredients — Onions, vinegar, allspice, whole black 
 
 pepper. 
 
 To each quart of vinegar allow a dessertspoonful of allspice 
 and one of whole black pepper ; take off the outer skin with 
 the fingers, the next skin should be taken off with a plated or 
 silver knife ; it may be found necessary to remove a third skin 
 if the onions do not look perfectly clear. As the onions are 
 prepared drop them into jars ; then cover with cold vinegar, 
 adding allspice and whole pepper as directed ; cover very 
 tightly and in three weeks they will be ready for use. This is 
 a most excellent recipe for onions. They should be eaten 
 within six or seven months, as they will not be crisp after that 
 time. 
 
 377. Walnuts — Ingredients — Fifty walnuts (seasonable for pickling 
 
 early in July). To each pint of vinegar allow i oz. of black pepper, 
 half an ounce of allspice, and half an ounce of bruised ginger. 
 
 I'rick the walnuts with a fork, and put them in a brine 
 (composed of one pound of salt, to each quart of water). Let 
 them remain in this nine days, changing the brine three times. 
 Put them in the sun until they turn black ; put them into jars 
 allowing sufficient room to cover them with vinegar ; boil (or 
 scald) vinegar and spices in the above proportions. Cover 
 closely and keep dry. They can be used in six weeks. 
 
 378. tlumljo Pickles — Ingredients — Cabbage, salt, onions, pepper 
 
 and celery seed, strong vinegar. 
 
 Take a head of caT^bage ; chop fine, sprinkle with salt ; let it 
 remain thus for twelve hours ; then mix an onion finely minced 
 with the cabbage ; drain through a cullender ; add a good 
 quantity of pepper and celery seed. Put it in a jar and cover 
 with vinegar. Ready for use in three days. 
 
 379. Red Cabbage— Ingredients — Cabbage, beetroot, vinegar, spice. 
 Slice it into a cullender, and sprinkle eachjayer with salt; 
 
 let it drain two days, then put it into a jar, and pour hot vinegar 
 enough to cover, and put a few slices of red beetroot. Observe 
 to choose the purple red cabbage. Those who like the flavor 
 of spice will boil it with the vinegar. Cauliflower cut in 
 branches, and thrown in after being salted, will look of a beauti- 
 ful red. 
 
 380. Mushrooms — Ingredients— Button mushrooms, pepper, mace, 
 
 salt and vinegar. 
 
 Buttons must be rubbed with a bit of flannel and salt ; angl 
 
Pickles. 121 
 
 from the larger take out the red inside, for when they are black 
 they will not do, being too old. Throw a little salt over, and 
 put them into a stewpan with some mace and pepper ; as the 
 liquor comes out, shake them well, and keep them over a gentle 
 fire till all of it be dried into them again ; then put as much 
 vinegar into the pan as will cover them, give it one warm, and 
 turn all into a glass or stone jar. They will keep two years and 
 are delicious. 
 
 381. Lemons — Ingredients — Lemons, salt, vinegar, rape vinegar, 
 
 Jamaica pepper and ginger, mustard seed, garlic. 
 
 They should be small, and with a thick rind ; rub them 
 with a piece of flannel ; then slit them half down in four 
 quarters, but not through to the pulp ; fill the slits with salt 
 hard pressed in, set them upright in a pan for four or five days, 
 until the salt melts ; turn them thrice a day in their own liquid, 
 until tender ; make enough pickle to cover them, of rape 
 vinegar, the brine of the lemons, Jamaica pepper and ginger ; 
 boil and skim it ; when cold, put it to the lemons, with two 
 ounces of mustard seed, and two cloves of garlic to six lemons. 
 When the lemons are used, the pickle will be useful in fish or 
 other sauces. 
 
 382. Cucumbers — Ingredients — Cucumbers, pepper, ginger, vinegar. 
 Cut the cucumbers into slices about half an inch thick ; 
 
 sprinkle with salt, and let them remain twenty-four hours, then 
 drain for seven hours. Pour the hot vinegar over them. Keep 
 them in a warm place for a short time. Tie them down with 
 bladder and you may use them in a few days. 
 
 383. Picklilli — Ingredients — Small cucumbers, button onions, small 
 
 bunches of cauliflower, carrots, ginger, grapes, strips of horse radish, 
 radishes, bean pods, cayenne pods, 4 quarts of white wine vinegar, 
 4 tablespoonfuls of salt, mustard and flour, 2 tablespponfuls of ground 
 ginger, pepper, allspice and turmeric. 
 
 The brine for this pickle is made by putting a pint of rock 
 salt into a pail of boiling water. Put the vegetables for pickling 
 into a brine and cover tightly to prevent the steam escaping. 
 Allow them to stand a night and a day. Change the brine a 
 second time and allow them to remain the same length of time. 
 The second brine may be used a second time if skimmed and 
 scalded. Choose pickles from the brine of an equal size and 
 of various colors. Great taste may be displayed in the arrange- 
 ment of the pickles when putting them in bottles. To four 
 
122 The Dominion Cook Book. 
 
 quarts of white wine vinegar add the spices. Simmer these 
 together (the mustard and turmeric must be blended together 
 with a little vinegar before they are added to the liquor) ; when 
 the liquor is on the point of boiling, pour into a vessel ; cover 
 tightly. When sufficiently cold pour into the bottles containing 
 the pickle, and make air tight. It will be ready for use in five 
 or six months. 
 
 384. Eggs — Ingredients— 32 eggs, 2 quarts of vinegar, I oz. of black 
 
 pepper, 1 oz. of Jamaica pepper, i oz. of ginger. 
 
 Boil the eggs hard (ten or twelve minutes would be sufficient 
 time). Dip them in a pan of cold water for a minute to pre- 
 vent them turning black, and remove the shells. Allow the 
 remaining ingredients to simmer gently in a saucepan for ten 
 minutes or a quarter of an hour. Put the eggs into your pick- 
 ling jar and pour over the boiling vinegar, pepper and ginger. 
 Let them stand till cold and make air tight. Ready for use 
 from a month to six weeks. 
 
 385. Beets — Ingredients — Vinegar, beets, 2 oz. of whole pepper, 2 oz. 
 
 of allspice to every gallon of vinegar. 
 
 Carefully remove all dirt from the beats. Let them simmer 
 in boiling water for one hour and a half, then take them out 
 and leave to cool. Boil the remaining ingredients for ten or 
 fifteen minutes and leave to cool. When cold pour it over the 
 beets (which you have previously pared and cut into thin slices). 
 Make air-tight and they will be ready for eating in a week or 
 ten days. 
 
H EGGS In 
 
 OBSERVATIONS ON EGGS. 
 
 As a rule the quality of eggs largely depends upon the 
 food given to the hen. The eggs of the common hen or barn 
 door fowl are esteemed most delicate when new laid, and for 
 invalids they are exceedingly nutritious beaten up raw. The 
 white of the egg, from its tendency to coagulate into a hard and 
 indigestible substance, is likely to disa^ee with some invalids 
 when the yolk may prove perfectly harrmess. About one-third 
 of the entire weight of any egg may be regarded as nitrogenous 
 and nutritious matter ; a greater proportion than that of ,meat, 
 which is rated at only from twenty-five to twenty-eight per 
 cent. The hghtest way.of cooking them is by poaching. It 
 is a good plan in testing new laid eggs to apply the tongue to 
 the large end of the egg, and if perfectly fresh will feel warm, 
 or they can be held to the light and if perfectly clear will be 
 good ; or try them in water — the freshest will sink first. Always 
 keep them in a cool place. 
 
 It is said that covering eggs with a solution of beeswax in 
 warm olive oil (one-third of beeswax, two-thirds of olive oil) 
 will keep them fresh for two years. 
 
 The following recipe has been used by an old housekeeper 
 for about fourteen years, and has never been known to fail : 
 To five quarts of water put one pound of salt, and one ounce 
 of saltpetre ; boil them ten minutes, and when nearly cold add 
 sour spoonfuls of unslacked lime. Let this stand two days, 
 (tirring it very frequently, then put your eggs into a pipkin 
 i.e., a large earthen jar with straight sides, about a foot or more 
 deep), the narrow end of the egg downwards, and pour the 
 mixture over when it is clear. 
 
 386. Poached Eggs (on Toast)— Ingredients— Two or more 
 eggs, salt, vinegar, peppercorns, leaves of parsley, hot buttered 
 toast. 
 
 If the eggs are not new laid, they will not poach well Fill 
 
 123 
 
124 The Dominion Cook Book. 
 
 a shallow saucepan with water slightly salted, add a little 
 vinegar, a few peppercorns, and some leaves of parsley. When 
 the water is on the point of boiling (it should never be allowed 
 to boil) break two or more eggs into it (according to the size of 
 the pan), and put on the cover ; when done, take them out care- 
 fully, brush them clean on both sides with a paste brush, and 
 cut each egg with a round fluted paste cutter, so as to get 
 them of a uniform shape, lay them on slices of hot buttered 
 toast, and serve. 
 
 386. Poached Eggs (on Ham toast)— Ingredients— Buttered 
 
 toast, grated ham, poached eggs. 
 Make some buttered toast, and cut it in pieces of uniform 
 shape, spread over them a small quantity of grated ham, then 
 put a poached egg on each piece of toast, and serve hot. 
 
 387. Poached Eggs (and Spinach) — Ingredients — Poached 
 
 eggs, 2 or 3 lbs. of spinach, butter, a pinch of flour, pepper and salt 
 
 to taste, milk, fried sippets. 
 Poach the eggs as above, and serve on a purde made as fol- 
 lows : Pick and wash perfectly clean two or three pounds of 
 spinach, put it into a saucepan with a little water, and let it 
 boil till quite done, turn it out on a hair sieve to drain, squeeze 
 the water out, and pass the spinach through the sieve. Put a 
 good lump of butter into a saucepan, fry it a light brown, add 
 a pinch of flour, mix well, put in the spinach, pepper and salt 
 to taste, and a little milk, stir well, dispose the spinach on a 
 dish, laying the poached eggs on the top of it, and a border of 
 fried sippets round it. 
 
 388. Poached Eggs (and Minced Oh icken)— Ingredients- 
 
 Remnants of fowl, equal quantity of ham or tongue, truffles or 
 mushrooms, butter, a pinch of flour, white pepper, salt, and 
 powdered spices, white stock, yolk of an egg, juice of half a lemon, 
 bread, sippets, poached eggs. 
 
 Take some remnants of fowl, free from skin, etc., mince 
 them with an equal quantity of ham or tongue, as well as a 
 small quantity of truffles or mushrooms, all finely minced ; toss 
 the whole in a saucepan with a good sized piece of butter mixed 
 with a pinch of flour, add white pepper, salt, and powdered 
 spices to taste, and moisten with a little white stock ; lastly, 
 stir in, ofi" the fire, the yolk of an egg beaten up with the juice 
 of half a lemon and strained ; serve within a border of bread 
 sippets fried in butter, and dispose the poached eggs' on the 
 top. 
 
Eggs. 125 
 
 389. Poached Eggs (on a Puree of Game)— Ingredients — 
 
 Carcasses of roast game, ^2 an onion, a carrot, a bay-leaf, a small 
 piece of celery, a couple of cloves, a little mace, some whole pepper, 
 a large pinch of salt, common stock, y^ lb. lean beef, butter, poach- 
 ed eggs, fried sippets. 
 
 Take any carcasses of roast game — say three snipe or two 
 partridges — cut them up into convenient pieces, and pack them 
 into a saucepan with half an onion, a carrot, a bay leaf, a small 
 piece of celery, a couple of cloves, a little piece of mace, some 
 whole pepper, and a large pinch of salt ; pour in just enough 
 common stock to cover the contents ; let the whole boil for a 
 couple of hours, strain the liquid and put it by ; take half a 
 pound of lean beef, chop it up and pound it in a mortar with 
 all the flesh that can be picked out of the pieces of game, then 
 pass the whole through a sieve, moistening now and then with 
 some of the liquor ; lastly, heat the purde, correct the flavoring 
 if necessary, stir in a piece of fresh butter the size of a walnut, 
 and serve with fried sippets round and poached eggs on the top. 
 
 390. Eggs (au Gratin) — Ingredients— Hard-boiled eggs, butter, 
 
 grated Parmesan cheese, black pepper, powdered nutmeg, baked 
 
 bread crumbs. 
 Cut some hard-boiled eggs in slices, and lay them on a well- 
 buttered dish, with grated Parmesan cheese, black pepper, and 
 the least bit of powdered nutmeg ; sprinkle some baked bread 
 crumbs over all, put the dish into the oven, and serve as the 
 contents begin to color. 
 
 391. Eggs (Stewed) — Ingredients— Spanish onions, butter, flour, 
 
 cream or milk, pepper and salt. to taste, grated nutmeg, hard-boiled 
 ggs, bread sippets. 
 Cut some Spanish onions in slices, and fry them in plenty 
 of butter till they are quite done without taking color, add a 
 small quantity of flour, and when this is amalgamated with the 
 butter, moisten with a due quantity of cream, or simply milk, 
 then add some pepper and salt to taste, a little grated nutrneg, 
 and a quantity — equal in bulk to the onions — of hard-boiled 
 eggs cut in slices. Let the whole simmer gently till quite hot, 
 and serve with bread sippets fried in butter. 
 
 392. Eggs (a la SOMbise)— Ingredients— Onions, milk, pepper, 
 
 salt, nutmeg, butter, flour, cream or milk, hard-boiled eggs. 
 
 Boil some onions in milk with pepper, salt, and nutmeg ; 
 when quite done pass them through a sieve. Put some butter 
 
126 The Dominion Cook Book. 
 
 into a saucepan with a little flour, when the butter is melted 
 and well mixed with the flour, put in the onion pulp, and add 
 either milk or cream until the sauce is of the proper consist- 
 ence, then add hard-boiled eggs cut in half, and as soon as they 
 are quite hot serve. 
 
 393- ^eS^ (a '£*■ IWaitre D'Hotel)— Ingredients— Hard-boiled 
 eggs, butter, pepper, salt, minced parsley, lemon juice. 
 
 Cut some hard-boiled eggs in half, toss them in butter till 
 quite hot, add pepper, salt, minced parsley, and a little lemon 
 juice, and serve. 
 
 394. EgSS (with Spinach) — Ingredients— Eggs, sippets of bread, 
 
 butter, spinach, salt, a tablespoonfol of flour, pepper and salt to taste, 
 cold stock. 
 
 Boil a number of eggs in their shells for three or four min- 
 utes, then dip them into cold water, carefully removing the shells, 
 and place them again in hot water to make them quite hot ; 
 drain, and serve' them on the following pur^e with sippets of 
 bread fried in butter round the dish : Pick and wash a quantity 
 of spinach, put it into a saucepan with a little water and some 
 salt, when thoroughly done drain off all the moisture and pass 
 the spinach through a sieve. Amalgamate a piece of butter 
 and a tablespoonful of flour in a saucepan on the fire, put in 
 the spinach and stir well for some minutes, then add pepper 
 and salt to taste, and the yolk of one egg beaten up with a 
 little cold stock and strained. 
 
 395. Buttered Eggs — Ingredients — Four eggs, 2 "oz. of butter, 2 
 
 tablespoonfuls of cream, a little grated tongue, pepper and salt to 
 taste, pieces of buttered toast. 
 
 Break four eggs into a basin, and beat them well ; put two 
 ounces of butter and two tablespoonfuls of cream into a sauce- 
 pan ; add a little grated tongue, pepper and salt to taste, when 
 quite hot add the eggs, stir 'till nearly set, then spread the 
 mixture on pieces of buttered toast and serve. 
 
 396. Fried Eggs (i) — Ingredients — Butter, eggs, pepper, salt. 
 
 Melt a piece of butter in a small frying pan, break two eggs 
 in it carefully so as not to break the yolks ; when nearly set, 
 trim the edges of the whites and slip them out on a hot dish, 
 pour the butter over them, sprinkle with salt and pepper, and 
 serve. 
 
Eggs. 127 
 
 397. Fried Eggs {2) — Oil, dripping or lard, eggs. 
 
 Put a good allowance of either oil, dripping, or lard in a 
 frying pan ; when quite hot break an egg into it, and as soon 
 as the white begins to set turn it over dexterously with the slice, 
 so as completely to cover the yolk. The eggs must be fried 
 one by one, and as one is done it must be carefully taken up 
 and laid in front of the fire to drain and keep hot. 
 
 398. Fried Eggs (with Black Butter)— Ingredients— Butter, 
 
 eggs, tarragon vinegar, minced parsley, salt and pepper. 
 
 Fry them in butter as above, leave the butter in the frying 
 pan over the fire till it is nearly black, add a few drops of tar- 
 ragon vinegar, some minced parsley, a little salt and pepper. 
 Pour over the eggs and serve. 
 
 399. Fried Eggs (iwith Tomatoes)— Ingredients— Butter, French 
 
 tomato sauce, pepper and salt to taste, fried eggs. 
 
 Melt a small piece of butter in a saucepan, put to it a small 
 quantity of French tomato sauce, add pepper and salt to taste, 
 and when quite hot turn it out on a dish, disposing on it the 
 eggs fried in butter. 
 
 400. Fried Eggs (with Bacon)— Ingredients— Thin slices of 
 
 streaky bacon, fried eggs. 
 
 Cut some thin slices of streaky bacon, cut off the rind and 
 trim them ; put them into a frying pan on the fire, and turn 
 them often until quite hot, then roll up each slice, make a 
 border of them round the fried eggs in the dish. 
 
 401. Fried Eggs (with Ham) — Ingredients— A slice of ham, iried 
 
 eggs- 
 Trim a slice of ham, and either grill it on a clear fire or 
 toast it in front of it. Serve with the fried eggs on it. 
 
 402. Scrambled Egg^ — Ingredients — Four eggs, salt and pepper to 
 
 taste, I oz. of butter, finely minced parsley. 
 
 Beat up four eggs, with salt and pepper to taste ; put an 
 ounce of butter into a saucepan, directly it is melted put it in 
 the eggs, and keep constantly stirring with a spoon until they 
 are nearly set, adding at the last a little iinely-minced parsley. 
 
 403. Scrambled Eggs (iwith Asparagus)— Ingredients- 
 
 Asparagus points, salted water, butter, scrambled eggs. 
 
 Parboil in salted water some asparagus points, cut the size of 
 peas, drain them and toss them in a little butter till quite hot. 
 
128 The Dominion Cook Book. 
 
 Scramble some eggs as in the preceding recipe, and when nearly 
 set add the asparagus points instead of the parsley. 
 
 404. Scrambled Eggs (wi-th Tomatoes)— Ingredients— 4 
 
 eggs, I tablespoonful of French tomato, sauce, or i large tomato 
 scrambled eggs. 
 
 Beat up four eggs with a tablespoonful of French tomato 
 sauce, or one large tomato, peeled, freed from pips, and chopped 
 small, and proceed as above. 
 
 405. Scrambled Eggs (with Onions)— Ingredients— 2 slices 
 
 of Spanish onion, butter, 4 eggs, pepper and salt to taste. 
 
 Take two slices of Spanish onion, and chop them coarsely ; 
 put them into a saucepan with plenty of butter, and when they 
 are thoroughly cooked, without having taken any color, throw 
 in four eggs beaten together with pepper and salt to taste ; keep 
 on stirring till the eggs are nearly set, and then serve. N.B. — 
 Equal parts of tomotoes and onions may be cooked together, 
 and then the eggs added. 
 
 406. Scrambled Eggs (with Fish)— Ingredients— Remnants of 
 
 fish, 4 eggs, pepper and salt to taste, finely minced parsley. 
 
 Pick out the meat of any remnants of fish, such as salmon, 
 turbot, cod, haddock, or whiting, and with a silver fork break 
 it up small ; take two tablespoonfuls of this and four eggs ; 
 beat the whole together with a little pepper and salt to taste, 
 and a little parsley finely minced, then proceed as in No. 402. 
 
 407. Scrambled Eggs (with Ham)— Ingredients— A tablespoon- 
 
 ful of grated ham, 4 eggs, pepper to taste, butter. . 
 
 Beat up a tablespoonful of grated ham with four eggs, and 
 pepper to taste ; put them into a saucepan with a piece of 
 butter, and stir till nearly set. 
 
 40S. Scrambled Eggs (with Cheese)— Ingredients— 4 eggs, 3 
 tablespoonfuls of Parmesan cheese, a sprinkling of pepper. 
 
 Put four eggs and three tablespoonfuls of Parmesan cheese 
 into a basin with a sprinkhng of pepper ; beat all together, and 
 proceed as in the first recipe. No. 402, omitting the parsley. 
 
 409. Scrambled Eggs (on Toast). 
 
 Any of the above may be served on slices of buttered toast, 
 but if so served they must be even less set, at the time of 
 serving, than when served plain ; or neat bread sippets, fried in 
 butter, may be served round them. 
 
Eggs. 129 
 
 410. SippetS(Friecl)— Ingredients— A loaf of bread, butter. 
 
 Cut out of a loaf slices from a quarter to three eighths of an 
 inch thick, shape them into triangles or arrowheads all of an 
 size ; put some butter in a frying pan, and when quite hot lay 
 the sippets in it ; turn them frequently, adding more butter, as 
 it is wanted, and taking care that they are all fried to the same 
 golden color. A readier way, but producing not so nice a 
 sippet, is to lay the pieces of bread in the frying basket, and 
 dip it in a saucepan full of boiling fat. They must afterwards 
 be laid in front of the fire to drain. 
 
 411. Onnelet(Plairi)— Ingredients— 3 or 4 eggs, i dessertspoonful of 
 
 finely minced parsley, pepper and salt to taste, butter size of an egg. 
 
 Beat up three or four eggs with one dessertspoonful of par- 
 sley very finely minced, and pepper and ealt to taste ; put a 
 piece of butter, the size of an egg, into a frying pan, as soon as 
 it is melted pour in the omelet mixture, and, holding the 
 handle of the pan with one hand, stir the omelet with the other 
 by means of a spoon. The moment it begins to set cease stir- 
 ring, but keep on shaking the pan for a minute or so ; then 
 with the spoon double up the omelet and keep shaking the 
 pan until the under side of the omelet has become of a golden 
 color. Turn it out on a hot dish and serve. 
 
 412. Omelet (Ham or Bacon)— Ingredients — 3 or 4 eggs, I heaped 
 
 tablespoonful of ham or bacon, pepper to taste. 
 
 Beat up three or four eggs with a heaped tablespoonful of 
 ham or bacon, half lean and half fat, cut up to the size of very 
 small dicej add pepper to taste, and salt if necessary, and 
 proceed as above. 
 
 413. Omelet (Cheese) — Imgredients — 3 eggs, I or 2 tablespoon- 
 
 fills of Parmesan cheese. 
 
 Beat up three eggs with one or two tablespoonfuls of grated 
 Parmesan cheese. Cook as above, and serve with some more 
 grated cheese strewn over the omelet. 
 
 414. Omelet (TomatOi i) — Ingredients — Plain omelet mixture, 
 
 tomato sauce. 
 
 Add to a plain omelet mixture a small quantity of tomato 
 sauce, mix well, then finish in the usual way. 
 
 415. Omelet (Tomato, 2) — Ingredients — Equal parts of sliced onions 
 
 and tomatoes ; butter, pepper and salt, plain omelet. 
 
 Take equal parts of sliced onions and tomatoes peeled anii 
 9 
 
jjo The Domi.mon Cook Book. 
 
 freed from pips, chop them both coarsely. Fry the onions in 
 butter. When cooked, without being colored, add the toma- 
 toes, with pepper and salt, and keep stirring the mixture on the 
 fire till it forms a sort of pur^e. Make a plain omelet, and 
 insert this in the fold on dishing it. 
 
 416. Omelet (TosraatO 3) — Ingredients— Tomato sauce, potato flour, 
 
 butter, pepper and salt to taste, savory or plain omelet. 
 
 Take a little tomato sauce, add to it a little potato flour 
 dissolved in water, then put it into a saucepan with a piece of 
 butter, and pepper and salt to taste. When quite hot and 
 thickened turn it out on a dish, and on it place a savory or a 
 plain omelet. There must not be too much sauce on the dish. 
 
 417. Omelet (M ush room) — Ingredients — Button mushrooms, white 
 
 or brown sauce. (See Sauces). 
 
 Parboil a small quantity of button mushrooms, slice them 
 small, and stew them just long enough to cook them in a small 
 quantity of either white or brown sauce ; then use as in preced- 
 ing recipe. 
 
 418. Omelet (Fish)— Ingredients — 3 eggs, remnants of cold fish, 
 
 minced parsley, pepper and salt to taste. 
 
 Beat up three eggs with a quantity equal in bulk to one egg 
 of the remnants of any cold fish (salmon or turbot), finely 
 shredded with a fork, a pinch of minced parsley, pepper and 
 salt to taste. 
 
 419. Omelet ( Oyster) — Ingredients — Oysters, butter, pinch of flour, 
 
 cream, sa t.Jipepper, nutmeg, least bit of cayenne, finely minced 
 parsley, yolk of an egg, juice of ^ a lemon, plain omelet. 
 
 Parboil some oysters in their own liquor, remove the beards, 
 cut each oyster in four or six pieces ; melt a piece of butter in 
 a saucepan, add to it a pinch of flour, the liquor of the oysters ; 
 a little cream, salt, pepper, nutmeg, the least bit of cayenne, 
 and some finely-minced parsley ; put in the oysters, and toss 
 them in this sauce just long enough to make them quite hot ; 
 stir into this off the fire the yolk of an egg beaten up with juice 
 of half a lemon, and strained. Insert this in the fold of a plain 
 omelet, or serve it round the omelet. 
 
 420. E0SS (to Keep Fresh for Several Weeks). 
 
 Fill a saucepan with three or four quarts of boiling water. 
 Put two dozen eggs into a cabbage or onion net and hold them 
 :".p the boiling water for twenty seconds. Continue this opera- 
 
Eggs. 
 
 131 
 
 tion until you have as many eggs as you wish to preserve. 
 Have some sawdust in boxes and pack them in it. At the end 
 of two or three months the eggs will be found quite good 
 enough for culinary purposes. Eggs can be kept for a long 
 time if the shells are smeared with butter or sweet oil, then 
 packed in plenty of sawdust, not allowing the eggs to touch 
 each other. Another way is to plunge them in lime water 
 directly they have been laid, and allow the vessel to stand in a 
 cool cellar. Eggs for preserving should not be more than 
 twenty four hours old, and should be collected in fine weather. 
 Take care the eggs are covered with the lime water, and it is a 
 good plan to lay a piece of board on the top of the eggs with a 
 little lime and salt upon it. 
 
KETGRyps m 
 
 ' F^TFWWIW^W-- 
 
 421. Mushroom Ketchup— Ingredients— To 2 gallons 01 mush- 
 
 rooms, y^ lb. salt ; to every quart of mushroom liquor, allow a 
 small saltspoonful of cayenne, a teaspoonful of allspice, a teaspoon- 
 ful of ginger, 2 blades of powdered mace. 
 
 Select some freshly gathered (gather in dry weather or else 
 the ketchup will not keep), full-sized mushrooms. Lay in an 
 earthenware pan in layers, first a layer of mushrooms and then 
 one of salt, and so on until all are used. Allow them to stand 
 a while (say five or six hours). Then break to pieces with the 
 hand, place in the refrigerator for three days, stirring or mashing 
 them occasionally. Extract as much juice as possible, measure 
 the liquor without straining, adding to each quart the above 
 mentioned spices. Pour into a stone jar, exclude the air ; 
 place the jar in a saucepan of boiling water and allow to boil 
 three hours. When this is done pour the contents of the jar 
 into a stewpan and allow it to simmer gently for half an hour. 
 Pour into a vessel, place in refrigerator till the next day. Pour 
 off into another vessel and strain. Have ready some clean 
 dry bottles ; pour into the bottles, taking care not to squeeze the 
 mushrooms, and allow the sediment to remain at the bottom of 
 the vessel, (if wanted very clear and bright, the liquor must be 
 strained after the above operation through a flannel bag). 
 Cork and seal. Examine occasionally and if there is any sign 
 of spoiling boil again with a few peppercorns. The sediment 
 may be bottled for immediate use. 
 
 422. Lemon Ketchup — Ingredients — One dozen lemons, % abreak- 
 
 fast cupful of white mustard seed, I eggcupful of turmeric and white 
 pepper, yi an eggcupful of cloves and mace, ^ a small teacupful of 
 white sugar, i saltspoonful of cayenne, Yz a small teacupful of horse 
 radish, % a small teacupful of salt, 4 shallots. 
 
 Finely grate the rind of lemons, pound the spices in a mor- 
 tar, grate the horse radish. Thoroughly blend these ingredi- 
 ents, then sprinkle the salt over all, extract the juice from the 
 
 132 
 
Ketchups. 
 
 133 
 
 lemons and add to the mixture. Allow to stand in a cool place 
 for three or four hours. Boil in an enamelled kettle thirty 
 minutes, pour into a stone jar, cover tightly. Stir every day for 
 fourteen days, then strain, bottle and seal. 
 
 423. Tomato Ketchup (i)— Ingredients— To i peck of tomatoes 
 
 allow I tablespoonful of salt, mace, black pepper cloves, powdered, 
 and one of celery seed ; a teaspoonful of cayenne, y^ lb. tin of 
 mustard. 
 
 Make a small incision in each tomato, put into an enamelled 
 saucepan, and boil until perfectly soft, and the pulp dissolved ; 
 work through a cullender, then through a hair sieve. Place 
 upon the stove adding the remaining ingredients (the celery seed 
 must be confined in a muslin bag), and boil six hours. Stir 
 occasionally for the first five hours and all the last hour. Pour 
 into a stone jar ; allow to stand from twelve to fourteen hours 
 in a cool place. When perfectly cool add a pint of strong vine- 
 gar. Remove the celery seed; bottle, cork, and seal. Ex- 
 clude from the light. 
 
 424. Tomato Ketchup (2) — Ingedients — Ripe tomatoes, to every 
 
 lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a 
 small spoonful of salt and white pepper. 
 
 Take a number of ripe tomatoes ; place in a jar ; cover and 
 bake till tender. Strain and work through a sieve, and add the 
 above ingredients. Pour into a stewpan and boil until the 
 ingredients are perfectly soft. Work through a sieve a second 
 time, and to every pound squeeze the juice of three lemons. 
 Boil again until of the thickness of cream. Set aside to get 
 cold. Bottle, cork and seal, and keep in a dry, dark place. 
 
 425. Mustard (to make). 
 
 Mix the best Durham flour of mustard by degrees with boil- 
 ing water to a proper thickness, rubbing it perfectly smooth ; 
 add a little salt, and keep it in a small jar closely covered, and 
 put only as much into the glass as will be used soon, which 
 should be wiped daily round the edges. 
 
 426. Mustard (Another way, for immediate use). 
 
 Mix the mustard with new milk by degrees, to be quite 
 smooth, and add a little raw cream. It is much softer this way, 
 is not bitter, and will keep well. 
 
 427. Mint Vinegar. 
 
 Take a wide-mouthed bottle or bottles. Fill them .(loosely) 
 
134 The Dominion Cook Book. 
 
 with nice fresh mint leaves, then add good vinegar to fill the 
 bottle or bottles ; cork well. Allow to stand for two or three 
 weeks, and at the expiration of this time, strain into fresh 
 bottles and cork securely. Useful when mint is not in season. 
 
 428. Horse RaeSish Vinegar— Ingredients — Three oz. of scraped 
 
 horse radish, I oz. of minced shallot, i drachm of cayenne, I quart 
 of vinegar. 
 
 Pour the vinegar upon the above ingredients ; allow to stand 
 ten days. This will be found exceedingly useful for cold joints, 
 salads, etc., and a very economical relish. 
 
 429. An excellent substitute for Capsr Sauce. 
 
 Boil slowly some parsley to let it become a bad color, cut, 
 but don't chop it fine ; put it to melted butter, with a teaspoon- 
 ful of salt, and a dessertspoonful of vingear. Boil up and 
 serve. 
 
 430. Nasturtium (for Capers). 
 
 Keep them a few days after they are gathered, then pour 
 boiling vinegar over them, and when cold cover. They will 
 not be fit to eat for some months, but they are then finely 
 flavored, and by many preferred to capers. 
 
 431. Chili Vinegar — Fifty fresh red chilies, one pint of vinegar. 
 Cut the chilies in half, steep in the vinegar for a fortnight, 
 
 it will then be ready for use, and will be found a very nice 
 relish for fish. 
 
 432. Cherokee— Ingredients — One eggspoonful of cayenne, 5 cloves of 
 
 garlic, an eggcupful of soy, }4 an eggcupful of walnut ketchup, I 
 pint of vinegar. 
 
 Boil all the ingredients for half an hour. Strain, and bottle 
 for use. Will keep good for a long time. 
 
 433. Green Gooseberry Chuinee— Ingredients— Two pints of 
 
 unripe gooseberries or green apples, 3 oz. mustard seed, 3 oz. 
 powdered ginger, 5 oz. coarse sugar, 10 oz. raisins, 3 oz. salt, 2 
 pints vinegar, 3 oz. garlic. 
 
 Chop the gooseberries and the raisins (after being stoned) 
 quite fine, also the onions and garlic almost to a paste ; add 
 one ounce cayenne, and a proper quantity of turmeric to make 
 it a nice color. When well mixed, boil ten minutes or quarter 
 of an hour, and rub through a sieve. 
 
Ketchups. 135 
 
 434. Herbs (to Dry). 
 
 Gather the herbs for drying before they begin to flower. 
 Free from dirt and dust and tie in bunches, having previously 
 removed the roots. Dry in the oven or before the fire, in 
 either case, dry quickly as the flavor is better preserved by quick 
 drying. Upon no consideration allow them to burn. Tie up 
 in paper bags and hang in a dry place. N.B. — Take care to 
 gather the herbs on a dry day. 
 
 435. My Mother's Chutnee— Ingredients— >^ alb. brown sugar, 
 
 Yz lb. salt, X lb. garlic, % lb. onions, ^ lb. ginger, Y, lt>. mustard 
 seed or cayenne pepper, % lb. raisins, stoned and chopped fine, 15 
 large apples (sour), 3 pts. best vinegar. 
 
 Boil the apples, onions, and garlic in the vinegar, rub this 
 through a sieve, steep the mustard seed in vinegar, then shred 
 it fine ; add all together and mix well. Bottle when cold. It 
 is much more of a relish than pickles. 
 
 436. Hisnalaya Chutnee— Ingredients— 8 lbs. green apples, I lb. 
 
 sultana raisins, I lb. brown sugar, i oz. birdseye chilies, 2 oz. whole 
 mustard, 4 oz. garlic, 4 oz. coarse salt, l^ bottles brown vinegar. 
 
 Chop all the ingredients very fine, then add the salt, vinegar 
 and sugar ; put in a jelly pan on a slow fire and let it stew till 
 soft like a pulp. This is very good when bottled and well 
 corked. 
 
 437. Herb Powder (for Winter use)— Ingredients— Take 2 oz. 
 
 each of winter savory, sweet marjoram, lemon, thyme, lemon peel 
 and 4 oz. of parsley. 
 
 Thoroughly dry the herbs and take off the leaves. Grind to 
 a powder and pass through a sieve. Dry the lemon peel and 
 pound as finely as possible, then mix all together thoroughly. 
 Keep in glass bottles tightly corked. 
 
 438. Parsley (to keep fbr Winter use). 
 
 Take fresh bunches of parsley and plunge into boiling water 
 slightly salted, boiling for three or four minutes. Remove from 
 the water, and drain dry very quickly before the fire, and put in 
 bottles for use. Soak in tepid water five minutes when required 
 for cooking. 
 
 439. Garlic Vinegar. 
 
 Steep an ounce of garlic in two quarts of the best white 
 wine vinegar ; add a nutmeg scraped. This vinegar is much 
 esteemed by the French. 
 
136 
 
 The Dominion Cook Book. 
 
 440. A Useful Ketchup— Ingredients— ^ pint of mushrooms 
 
 ketchup, }i pint of walnut pickle, 2 tablespoonfuls of Chili vinegar, 
 2 shallots. 
 
 Take one-half pint of freshly made mushroom ketch- 
 up, peel the shallots and add them to the ketchup and 
 allow it to simmer for ten minutes, then add the pickle and 
 vinegar and boil again for ten minutes. Stand in a cool place 
 and when perfectly cold, bottle, and having placed a small 
 piece of shallot in each bottle, cork and set by for use. 
 
 441. Grape Catsup — Ingredients — 5 lbs. of ripe grapes, 2^ lbs. of 
 
 sugar, I pt. of vinegar, i teaspoonful each of cinnamon, cloves, 
 allspice and pepper, % teaspoonful of salt. 
 
 Simmer the grapes in enough water to prevent burning, 
 strain through a colander, add the other ingredienls, and boil 
 until a little thickened. Bottle, and cork and seal. 
 
#0^J F=ORCE7VIEATS 1^ 
 
 OBSERVATIONS ON FORCEMEATS. 
 
 Whether in the form of stuffing-balls or for patties, force- 
 meat makes a considerable part of good cooking, by the flavor 
 it imparts to the dish it accompanies, and considerable care 
 should be taken in cooking it. It is often the case, at many 
 excellent tables where everything else is well done, to find very 
 bad forcemeat or stuffing. 
 
 442. Forcemeat (to Force Fowls or Meat)— Ingredients— A 
 
 A little ham or gammon, veal, or fowl, beef-suet, onion, parsley, 
 lemon-peel, salt, nutmeg, pounded mace, white pepper or cayenne, 
 bread-crumbs, i or 2 eggs. 
 
 Shred a little ham or gammon, some cold veal, or fowl, 
 some beef-suet ; a small quantity of onion, some parsley, very 
 little lemon-peel, salt, nutmeg or pounded mace, and either 
 white pepper or cayenne, and bread-crumbs. Pound in a 
 mortar, and bind it with one or two eggs beaten and strained ; 
 for forcemeat patties the same mixture as above. 
 
 443. Forcemeat (for cold Savory PIG)— Ingredients— As 
 
 above; 
 
 The same ; only substituting fat, or bacon, for suet. The 
 livers (if the pie be of rabbit or fowls), mixed with fat and le. n 
 of pork, instead of bacon, and seasoned as above, is excellent. 
 
 444. Forcemeat[(Common, for Veal or Hare)— Ingredients 
 
 }i, lb. of bread crumbs, 4 oz. of beef suet, the rind of half a lemon, 
 I tablespoonful of minced savory herbs, pepper and salt to taste, a 
 little nutmeg, 2 eggs. 
 
 Mince the lemon rind as fine as possible and blend with 
 the other ingredients ; mix well and bind with the beaten eggs. 
 
 137 
 
138 The Dominion Cook Book. 
 
 445. Forcemeat (for Fish Soups)— Ingredients — I lobster, I 
 
 small head of celery, butter the size of an egg, a cupful of bread 
 crumbs, 3 eggs, pepper, salt, and a little nutmeg. 
 
 Pick the meat from the lobster and pound in a mortar, boil 
 the celery until soft, drain, and mix with the lobster, bread 
 cruubs, seasoning, and the yolk of one hard-boiled egg. Pound 
 well for a quarter of an hour, warm the butter, and mix with 
 two beaten eggs ; add this to the lobster and other ingredients. 
 Dip your hands in flour, form the mixture into little balls, fry 
 in butter, and serve in fish soup. 
 
 446. Forcemeat (for Fowls)— Ingredients — X lb. of suet, 2 oz. of 
 
 ham, the grated rind of half a lemon, a dessertspoonful of minced 
 parsley, I teaspoonful of minced sweet herbs, cayenne, salt grounded 
 mace to taste, 7 oz. bread crumbs, 2 eggs. 
 Cut the ham into small, thin strips, chop the suet finely, 
 
 also the lemon peel ; add the seasoning, then the crumbs ; 
 
 thoroughly blend, and after the eggs have been well beaten add 
 
 to, the other ingredients, and it is ready for use. If wished for 
 
 balls, fry a golden brown in hot lard. 
 
 447. Forcemeat Balls (for Mock Turtle)— Ingredients- 
 
 Pounded veal, udder, or butter, bread crumbs, milk, chopped parsley, 
 shoUot, yolks of 3 hard-boiled eggs, pepper, salt, curry powder or 
 cayenne, yolks of 2 uncooked eggs. 
 
 Take the pounded veal and rub through a sieve, with an 
 equal quantity of udder, or if there is no udder at hand one 
 third of the quantity of butter will do instead. Then place the 
 bread crumbs into a stewpan and mix with a very small quantity 
 of milk, enough to moisten it. Add to this the chopped parsley 
 and shallot, and mix well until they have become a paste ; pour 
 it through a sieve and leave to cool. When cold pound it and 
 mix well together. Have ready the yolks of three hard-boiled 
 eggs, add these and some pei)per and salt, curry powder or 
 cayenne for seasoning ; then add the yolks of the two uncooked 
 eggs, rub all well together, and shape into balls. Place in the 
 soup ten or fifteen minutes before serving. 
 
 44S. Forcemeat Balls (very fine Balls for Fish Soups 
 or Stewed Fish) — Ingredients— Lobster, a little essence of 
 anchovy to taste, boiled celery, yolk of a hard boiled egg, cayenne, 
 mace, salt, white pepper, 2 tablespoonfuls of bread crumbs, one of 
 oyster liquor, 2 oz. of butter, 2 eggs. 
 
 Beat the flesh and soft parts of a middling lobster, essence 
 of anchovy to taste, a large piece of boiled celery, the yolk of a 
 
Forcemeats. 139 
 
 hard egg, a little cayenne, mace, salt, and white pepper, with 
 two tablespoonfuls of bread crumbs, one ditto of oyster liquor, 
 two ounces of butter warmed, and two eggs well beaten ; make 
 into balls, and fry of a fine brown in butter. 
 
 449. Forcemeat Balls (for Soup) — Ingredients — 8 oz. bread 
 
 crumbs, sweet herbs, salt and pepper to taste, 5 eggs. 
 
 Have the bread crumbs finely grated, and the herbs pounded 
 to a powder ; sprinkle with pepper and salt ; boil two eggs hard 
 and mince finely. Mix all together and bind the whole with 
 the remaining eggs. Form into little balls, and drop into the 
 soup about five or six minutes before serving. 
 
 450. Forcemeat (Oyster, for Roast or Boiled Turkey) 
 
 Ingredients — 2 teacupfuls of bread crumbs, I oz. of minced suet, 
 
 I tablespoonful of savory herbs, a sprinkle of nutmeg, salt and pepper 
 to taste, 2 eggs, l^^ doz. oysters. 
 
 Have the bread crumbs and suet finely minced, add the 
 herbs chopped as finely as possible ; mix well. Having opened 
 the oysters, beard and chop them (not very small) and add to 
 the other ingredients ; beat up the eggs, and with the hand 
 work all together thoroughly ; it is then ready for use. 
 
 451. Sage and Onion Stuffing (for Pork, Ducks, Geese) 
 
 Ingredients — 2 teacupfuls of bread crumbs, 4 large onions, 12 sage 
 
 leaves, butter the size of an egg, pepper and salt to taste, I egg. 
 Peel and boil the onions for five or six minutes, dip the 
 sage leaves in the same water (while boiling) for a minute or 
 two, then chop finely ; add seasoning, the bread crumbs and 
 butter ; beat up the egg, and work altogether. It is then ready 
 for use. 
 
ry -^ sv ^' ^^ ^' ^^ ^-r v*^ "*^ ^ * "^ »^ •'■" '•■^ -» ^-w »-»- .ck_j7_u 
 
 -r^^^^t^S Bread and Cakes S^^?:><!^'<=' 
 
 OBSERVATIONS ON BREAD. 
 
 Of all articles of food, bread is perhaps the most important, 
 therefore it is necessary to be well acquainted with the quality 
 of the ingredients and the art of making it. Flour ought to be 
 a few weeks old before being used, and care must be taken to 
 keep it perfectly dry. Genuine flour will hold together in a 
 mass when pressed with the hand. American flour requires 
 almost twice as much water to make it into bread, as is used 
 for English flour, and therefore it is more profitable, for a stone 
 of the American which weighs fourteen pounds will make 
 twenty-one and a half pounds of bread, but the best sort of 
 English flour produces only eighteen and one-half pounds. In 
 ■wet weather, or when wheat is badly stored, causing it to be 
 damp, the soluble albuminoids which it possesses acts upon the 
 insoluble gluten causing it to decompose, and at once generat- 
 ing dextrin by their action on the starch of the grain, conse- 
 quently the flour prepared from such grain is poor in gluten and 
 rich in dextrin, the consequence being that when used it 
 produces heavy bread, therefore it is of the utmost importance 
 to purchase only the best qiiality of flour, for it is the truest 
 economy. Do not place the sponge or dough too near the fire, 
 as some cooks are liable to do in cold weather, or the quality of 
 bread will be endangered. The proper heat should be gentle 
 and equal for fermentation. Care must also be taken to mix 
 and knead (brisk and long kneading will fully repay for the 
 trouble) when it has reached the point for either. Some 
 authorities say the heat of the oven should rise to 280° and 
 after a quarter of an hour slacken to 220°, others from 300° to 
 400°. The cook must be guided by experience as to the exact 
 degree of heat. Doubtless the bread will require a brisk oven, 
 and should take about an hour to an hour and a half to bake. 
 
 140 
 
Bread and Cakes. 141 
 
 OBSERVATIONS ON CAKES. 
 
 For good cakes (as in bread) it is of great importance to 
 use no ingredients, but those of the finest quahty. The flour 
 must be dry and sifted. It will be found a good plan after 
 purchasing currants, to wash in three waters, pick and dry in a 
 cloth. Then look them carefully over, discarding any stone, 
 stalk, or grit. Lay before the fire or in the sun to dry. Put by 
 in jar, and they will always be ready for use. Eggs should be 
 well whisked, the whites and yolks beaten separately and 
 strained. Butter must not be allowed to oil. Lemon peel 
 should be cut thinly as possible. Sugar should be finely 
 powdered. When soda is used it is a good plan to dissolve it 
 in warm water. When all the ingredients are mixed, vigorous 
 and patient beating will greatly add to the lightness of the cake. 
 The heat of the oven is of great importance for cakes, especially 
 those that are large. If not pretty quick, the batter will not 
 rise. Should you fear its catching by being too quick, put some 
 paper over the cake to prevent its being burnt. If not long 
 enough lighted to have a body of heat, or it is become slack, 
 the cake will be heavy. To know when it is soaked, take a 
 broom straw, and pierce into the very centre, draw it instantly 
 out, and if the least stickiness adheres, put the cake immediately 
 in, and shut up the oven. 
 
 452. Yeast (i) — Ingredients — A double handful of hops, yi, doz. potatoes, 
 
 yi gal. of water, i or ^ cupful of ginger, small cupful of flour, a 
 cupful of brown sugar, y^ cupful of salt, a cupful of good yeast. 
 
 Allow the hops and potatoes to boil together in one-half 
 gallon of water till done ; strain and mash the ginger, then add 
 remaining ingredients, excepting the yeast. Let stand until 
 cool, then add the yeast. Next day cork up tight in a jug. 
 
 453. Yeast (2) — Ingredients — 2 oz. of hops, i gal. of water, a handful of 
 
 salt, I lb. of best flour, 3 lbs. of potatoes. 
 
 Boil the hops in a gallon of water for half an hour ; strain 
 it, and let it cool down to the heat of new milk ; then put the 
 salt and moist sugar ; beat the flour with some of the liquor, 
 and then mix all together. Two days after, add the potatoes, 
 boiled and then mashed, to stand for four-and-twenty- hours ; 
 then put it into bottles, and it will be ready for use. Stir it 
 
142 The Dominion Cook Book. 
 
 frequently while making, and keep it warm. Before using, 
 shake the bottle up well. It will keep in a cool place for two 
 months. 
 
 454. Yeast (Compressed). 
 
 This yeast will make good and wholesome bread, but bread 
 made from it will not keep as long as with brewers or home- 
 made yeast. Potatoes mixed with the dough will keep it moist 
 longer. 
 
 455. Potato Yeast— Ingredients— To every lb. of potatoes 2 oz, 
 
 of treacle, 2 large spoonfuls of yeast. 
 
 This is made of mealy potatoes boiled thoroughly soft ; they 
 are skinned and mashed as smooth as possible ; as much hot 
 water should then be put on them as will make a mash of the 
 consistency of good beer yeast. Add to the potatoes the 
 treacle ; and when just warm, stir in the yeast. Keep it warm 
 till it has done fermenting, and in twenty-four hours it will be 
 fit for use. One pound of potatoes will make nearly a quart' of 
 yeast ; and it is said to be equally as good as brewers' yeast. 
 
 456. Home-macle Bread (i)- Ingredients— 4 lbs. of flour, 1 table- 
 
 spoonful of solid brewers' yeast, lyi pints of luke-warm milk and 
 water, salt. 
 
 Put the flour into a deep pan, sprinkle a little salt into it, 
 hollow out the middle with a wooden spoon (take care to leave 
 the bottom of the pan well covered with flour). Next take the 
 yeast, which has been made solid by liberally mixing with cold 
 water and allowing it to settle twenty-four hours. Then pro- 
 ceed to pour the yeast into the hole in the flour, and mix with 
 it as much flour as is round about it until it is of the consistency 
 of thick batter ; be careful there are no lumps. Sift plenty of 
 flour over the top, cover with a clean cloth, and set it where the 
 air is warm and equal. Allow to stand an hour or a little 
 longer, and if the yeast has broken through it is then ready to 
 be made into dough. Poue into the sponge the remaining milk 
 and water. Mix into it as much of the flour as you can with 
 the spoon. Now take plenty of the flour, sprinkle on the top 
 of the leaven, and proceed to knead briskly, and when perfectly 
 free from lumps and does not adhere to the hands, it may be 
 covered with a cloth and left to rise a second time. When it 
 begins to crack, which will be in about three-quarters of a hour, 
 it can be formed into loaves and baked. In forming the loaves 
 
Bread and Cakes. 143 
 
 divide in two and make up the shape and size required, and 
 with a sharp knife make incisions in the top of each loaf. If 
 baked in tins, take care to grease them before using. When 
 baked stand on end to allow the steam to evaporate. The 
 dough can be made without making a sponge (if desired) by 
 mixing the yeast with the best part of the milk and water, and 
 after a little salt has been added proceed to work up the whole 
 of the flour at once, and then act as above. The dough will 
 soften in the rising, so it should be made firm at first. 
 
 457. Home-made Sread (2). 
 
 Put the flour into a large pan ; mix in a dessertspoonful of 
 salt ; make a hole in the middle, and pour in the yeast (half a 
 teacupful of yeast to two quarts of flour), with about a pint of 
 water or milk (which use warm in winter, and cold in summer), 
 not mixing in all the flour ; then put a blanket, or towel, over 
 the pan, and let it stand to rise, near the fire in winter. This 
 is " putting bread in sponge." When it has risen, mix all the 
 flour with the sponge ; knead it well, and let it stand two hours 
 till quite light. Then mould the dough on a board till elastic, 
 and put the loaves into greased or floured baking-tins ; prick 
 them two or three times through with a fork ; let them rise 
 again for a quarter of an hour, and bake them in a quick oven. 
 
 458. White Bread — Ingredients — Sponge, a pan of butter milk, or 
 
 sour milk, flour, teacupful of yeast. 
 
 For the sponge take a pan of buttermilk or sour milk which 
 has just turned thick. Put it on the stove and scald. When 
 the curd is well separated from the whey strain or skim it out. 
 Let the whey cool until it will not scald, then stir in the flour, 
 beating thoroughly. It should be about as thick as batter for 
 griddle cakes. Sweet milk, or even water may be used as 
 wetting for the sponge, if good sour milk or buttermilk cannot 
 be had. But fresh buttermilk is, perhaps, the best of all. 
 When the sponge is about milkwarm, beat in a teacupful of 
 • yeast. . One teacupful of the yeast is enough for four ordinary 
 white loaves, and a tin of rolls. The sponge should be made 
 at night. Let it stand until morning. Unless the weather is 
 very cold, it is not necessary to put it near the fire. In the 
 morning, when the sponge is light, mix with flour, taking care 
 not to put in too much, as that will make the bread dry and 
 hard. Knead half an hour. The whiteness and delicacy of the 
 
144 The Dominion Cook Book. 
 
 bread will be much increased by thorough kneading. Put the 
 dough away to rise again. When it is light, if you wish to make 
 rolls, save enough of the dough for that purpose. Make the 
 remainder into loaves. Set them away to rise. When light, 
 bake. 
 
 495. Yeast Bread— Ingredients— Yeast, 12 potatoes, 3 large table- 
 spoonfuls of flour, 2 each of sugar and salt, 2 yeast cakes, to every 
 loaf of bread allow i pint of yeast. 
 
 To make the yeast pare twelve medium-sized potatoes and 
 put them in a kettle to boil. While they are boiling put in a 
 pan three heaped tablespoonfuls of flour, two each of sugar and 
 salt. Pour slowly over these a pint of boiling water, stirring 
 constantly to free from lumps. When soft mash the potatoes 
 and add to the contents of the pan. Now pour in a quart of 
 cold water and one of boiling water. Set aside till cool enough 
 to bear your finger in. Stir in two yeast cakes dissolved in a 
 little water. Keep warm till a foam rises over the top, when it 
 is ready for use. For each loaf of the bread take one pint of 
 the yeast, no other wetting being required. Make a hole in the 
 centre of a pan of flour, pour in the yeast and stir it thick as 
 possible, cover and set in a warm place to rise, which will be in 
 about two hours — sometimes less — now mix into loaves, let it 
 rise again, and bake from a half to three-quarters of an hour. 
 A great advantage of this bread is, it is so quickly made. If 
 the yeast should become a little sour, a pinch of soda may be 
 put in when first stirred for bread. 
 
 460. Plain Bread — Ingredients — yi lb. of white flour, i teaspoonful 
 of baking powder, a pinch of salt ]^ pt. of milk and water. 
 
 The simplest way of making bread in small quantities is as 
 follows : — Take one-half pound of white flour, and, whilst in a 
 dry state, mix in thoroughly a small teaspoonful baking powder 
 and a pinch of salt. Then add about a quarter of a pint of 
 milk and water, or water alone ; knead it as quickly as possible 
 and put immediately into a very hot oven ; the whole secret of 
 making light bread after this fashion lies in attention to these 
 last rules. If the oven is well heated, it will rise almost directly, 
 and it should be baked until the outside is quite crisp and 
 hard. I generally knead mine into the desired shape, but they 
 can be baked in tins if preferred. For brown bread, I use 
 three parts of brown and one of white flour, and a little extra 
 
Bread and Cake. 
 
 US 
 
 baking powder ; also adding a little more water, if necessary, 
 to mix it. 
 
 461. Rice and Wheat Bread— Ingredients— i lb. of rice, 2 qts. of 
 
 water, 4 lbs. of flour, 4 large spoonfuls of yeast, salt. 
 
 Simmer a pound of rice in two quarts of water till it becomes 
 perfectly soft ; when it is of a proper warmth, mix it extremely 
 well with four pounds of flour, and yeast and salt as for other 
 bread ; of yeast about four large spoonfuls ; knead it extremely 
 well ; then set it to rise before the fire. Some of the flour 
 should be reserved to make up the loaves. If the rice should 
 require more water, it must be added, as some rice swells more 
 than others. 
 
 462. French Bread — Ingredients — X pl'- °f fine flour, yolks of 3 
 
 and whites of 2 eggs, salt, yi pt. of good yeast, J4 pt. of milk, 
 
 With a quarter of a peck of fine flour mix the yolks of three 
 and whites of two eggs, beaten and strained, a little salt, half a 
 pint of good yeast, that is not bitter, and as much milk, made 
 a little warm, as will work into a thin light dough ; stir it about, 
 but don't knead it ; have ready three quart wooden dishes, 
 divide the dough among them, set to rise, then turn them out 
 into the oven, which must be quick. , Rasp when done. 
 
 463. Brown Bread — Ingredients — Sponge as for white bread, 2 parts 
 
 of Graham flour, ^ white flour, to every qt. of this add a large 
 breakfast cupful of Indian meal, 2 saltspoonfuls of salt, for a good 
 sized loaf allow ^ a cupful of molasses. 
 
 Take the Graham and white flour, Indian meal, and salt, in 
 the above proportions, and mix this up with the sponge, then 
 pour in the molasses. If it cannot be brought to the proper 
 congruity (which should be very soft) with the sponge, add a 
 little warm water ; be careful to knead it well and for a long 
 time ; then allow it to rise ; it will take longer than white bread ; 
 then make into loaves, and bake carefully. When baked allow 
 to cool before cutting. 
 
 464. Brown Bread (2)— Ingredients— i pt. of brown flour, }i cupful 
 
 of yeast, white flour, sweeten to taste. 
 
 Scald one pint of brown flour, make it as thick as stiff 
 mush ; then put in half a cupful of yeast, and let this sponge 
 stand over night ; in the morning mix it up with white flour, 
 and sweeten to taste. This quantity makes two small loaves. 
 It requires longer to bake than white bread. 
 
146 The Dominion Cook Book. 
 
 465. Brown Bread (3)— Ingredients— 3 teacupfuls of com meal, 2 
 
 cupfuls of boiling sweet milk, i teacupful of molasses, 1 cupful of 
 wheat flour, I cupful of sour milk, i teaspoonful of soda, % tea- 
 spoonful of salt. 
 Take the corn meal, stir into it the boiUng sweet milk; 
 when cold, add the molasses, wheat flour, and sour milk ; into 
 the sour milk stir well the soda ; add also the salt ; steam three 
 hours. 
 
 466. Brown Bread (4)— Ingredients— i pt. of corn meal, i pt. of 
 
 rye flour, i tablespoonful of brown sugar, i teaspoonful of salt, 2 of 
 baking powder, 1 tablespoonful of lard, ^ pint of milk. 
 
 Sift together the above ingredients, excepting the lard and 
 milk ; rub into the mixture the lard and add the milk. Mix 
 into a batter-like cake and bake one hour. Protect it with 
 brown paper if it should brown too fast at first. 
 
 467. Brown Bread (5) — Ingredients — i cupful of com meal, I cupful 
 
 of Graham fiour, I cupful of sour milk, i cupful of warm water, yi 
 cupful of molasses, i teaspoonful of soda, a little salt. 
 
 Steam two hours. Serve at table hot. 
 
 468. Brown Bread (Steamed) — Ingredients— l cupful of sour 
 
 milk, }i cupful of warm water, i cupful of molasses, ^ teaspoonful 
 of soda, l}^ cupfuls of Indian meal, ^ cupful of flour. 
 
 Steam three hours and bake one-half hour. It may seem 
 thin but it will be just right when done. 
 
 469. Brown Bread Boston (Delicious and Genuine)— 
 
 Ingredients— I ^ cupfuls of yellow meal, i cupful of rye flour, I 
 cupful of Graham flour, i cupful of New Orleans molasses, 2 full 
 teaspoonfuls of baking powder and a little salt. 
 
 Mix all to a consistency of a thick batter with either milk or 
 water, pour into a buttered mold or tin pail, and steam in boiling 
 water four hours. 
 
 470. Rye Bread — Ingredients — 2 cupfuls of Indian meal, scalding 
 
 water, a small cupful of white bread sponge, sugar, salt, a teaspoon- 
 ful of soda, rye. 
 
 Make the Indian meal into a thick batter with scalding 
 water; when cool add the white bread sponge, a little sugar 
 and salt, and the soda, dissolved. In this stir as much rye as 
 is possible with a spoon ; let it rise until it is very light ; then 
 work in with your hands as much rye as you can, but do not 
 knead it, as that will make it hard ; put it in buttered bread 
 tins, and let it rise for about fifteen minutes ; then bake it for 
 
Bread and Cakes. 147 
 
 an hour and a half, cooling the oven gradually for the last 
 twenty minutes. 
 
 471. Corn Bread Steamed (Canadian Recipe)— Ingredient 
 
 — 3 cupfuls of corn meal, boiling water, i cupful of flour, 2 cupfuls 
 of sour milk, i cupful of molasses, i teaspoonful of soda, a little salt. 
 
 Scald two cups of corn meal with boiling water, add another 
 cup of meal and remaining ingredients. Mix thoroughly, and 
 steam three hours. 
 
 472- Corn Bread (Baked)— Ingredients— >^ a pint of butter milk, 
 % a pint of sweet milk, ^ a teaspoonful of soda, 2 eggs, 9 table- 
 spoonfuls of sifted corn meal, lard, a teaspoonful of salt. 
 
 Half a pint of buttermilk, half a pint of sweet milk ; add to 
 the buttermilk half a teaspoon of soda ; beat the eggs, whites 
 and yolks together, pour the milk on to the eggs, and thicken 
 with the sifted corn meal. Put the pan in which it is to be 
 baked on the stove with a piece of lard the size of an egg ; 
 when melted pour in the batter, add the salt, stir well and bake. 
 
 473. Rice Bread — Ingredients — A plate of boiled rice, 2 eggs, 1%, 
 
 cups of flour, lump of butter size of walnut, milk. 
 
 Take the boiled rice warm enough to melt the butter, beat 
 the eggs separately, mix with them the flour, and milk enough 
 to make a thick batter. Grease the pans and bake like bread 
 or muflfins. 
 
 474. Soda Bread — Ingredients — Allow a teaspoonful of tartaric acid 
 
 to every 2 lbs. of flour, 2 saltspoonfuls of salt, ^ pint of milk with 
 a teaspoonful of carbonate of soda dissolved in it. 
 
 Pound the tartaric acid and the salt to a powder. Then 
 put them into a basin with the flour and mix well together. 
 Take the milk with the soda well dissolved in it and pour in 
 with the flour. Great expedition is required in working it into 
 a dough. Form into two loaves and bake in a brisk oven for 
 an hour. 
 
 475. American Corn Bread— Ingredients— l large tablespoonful 
 
 of lard, % a teacup of brown sugar, i teacup of flour, 3 teacups of 
 Indian meal, 2 small teaspoonful cream of tartar, I small teaspoon- 
 ful of carbonate of soda, I egg, I saltspoon of salt, enough sour milk 
 to make a batter about as thick as for cake, or thinner. 
 
 Beat eggs; lard and sugar together, then add flour, meal 
 and milk gradually with the salt and cream of tartar ; when 
 just ready for the oven, mix in the carbonate of soda, put in 
 tins, and bake in a good oven, but not too hot. Bake about 
 
148 The Dominion Cook Book. 
 
 three-quarters of an hour or until done. If the tins have paper 
 at the bottom they bake better, and do not stick. If you have 
 not sour milk, sweet will do, but buttermilk is the best of all. 
 These cakes can be kept in the tins and heated up the next 
 day. 
 
 476. Rusks — Ingredients — I pint of new milk, 2 tablespoonfuls of yeast, 
 
 flour, 2 tablespoonfuls of butter, I cupful of sugar, 2 -eggs, 2 salt- 
 spoonfuls of salt. 
 
 Rusks require a longer time for rising than ordinary rolls or 
 biscuits. Prepare a sponge of the yeast, milk and flour, (suffi- 
 cient to make a thin batter) and allow it to rise all night. 
 Next morning add eggs, butter and sugar (which must have 
 been mixed well together), salt and flour enough to produce a 
 soft dough. Shape into neat balls of equal size, place in a pan 
 and allow to rise until very light. Flavor according to taste. 
 Bake in a quick, steady oven till of a pretty brown color ; glaze 
 with the yolk of an egg and sprinkle with powdered white 
 sugar. 
 
 477. Butter Rolls — Ingredients — l quart of flour, Yz a teaspoonful of 
 
 salt, 2 teaspoonfuls of baking powder, i egg, i pint of milk, i 
 tablespoonful of lard. 
 
 Sift the flour, salt and baking powder together, rub in the 
 lard cold, then add the egg and milk, mix as soft as possible. 
 Roll it out one half inch in thickness and cut with a plain round 
 biscuit cutter. Dip them in melted butter, fold one-third of 
 each piece over the remainder and bake in a quick oven for 
 fifteen minutes. 
 
 478. Swiss Rolls — Ingredients — 2 eggs, their weight in flour and sifted 
 
 sugar and butter, lemon juice, jam. 
 
 Take two eggs as your weights and take their weight in 
 flour, sifted sugar and butter. First cream the butter and 
 sugar, stir in the two yolks slightly beaten, then the two whites 
 beaten to a stiff froth, and last of all the flour, strewn lightly 
 in ; mix thoroughly, and add a little lemon juice. Grease a 
 Yorkshire pudding-dish, and pour in the mixture about half an 
 inch in depth; bake in a hot oven for not more than seven 
 minutes, as otherwise it would become too crisp to roll ; strew 
 a sheet of paper with sugar, and turn it out on this, and imme- 
 diately spread with jam, and quickly roll it; if not done whilst 
 very hot, it will break in the rolling. The top can be orna- 
 
Bread and Cakes. 149 
 
 merited with bars of pink sugar icing, silver comfits and 
 preserved fruit. 
 
 479. Breakfast Rolls — Ingredients — 2 quarts flour, i tablespoon- 
 
 ful sugar, I tablespoonful butter, }^ cup of yeast, I pint scalded milk, 
 or water if milk is scarce, and a little salt. 
 
 Set to rise until light ; then knead until hard and set to 
 rise, and when wanted make in rolls ; place a piece of butter 
 between the folds, and bake in a slow oven. 
 
 480. Graham Biscuits — Ingredients — i quart water or milk, butter 
 
 the size of an egg, 3 tablespoonfuls sugar, 2 of baker's yeast, and a 
 pinch of salt ; enough white flour to use up the water, making it the 
 consistency of batter cakes, and as much Graham flour as can be 
 stirred in with a spoon. 
 
 Set it away till morning; in the morning grease pan, flour 
 hands; take a lump of dough the size of a large egg; roll 
 lightly between the palms; let them rise twenty minutes and 
 bake in a tolerably hot oven. 
 
 481. Soda Biscuits — Ingredients — 18 ot. flour, ^ of a breakfast cup 
 
 of lard, 2 small cups of new milk, 2 teaspoonfuls of cream-tartar, I 
 
 of soda, a pinch of salt. 
 Take care that the cream-tartar and the soda are of the 
 finest powder and mix well with the flour; add the salt and 
 lard, and with the hands rub well into the flour ; pour in the 
 milk and work up the dough as quickly as possible, taking care 
 to have it as soft as is possible to handle. Roll, cut into cakes, 
 and bake in a brisk oven. 
 
 482. Milk Biscuits — Ingredients — X ^- °f tut'er, i qt. of milk, i 
 
 gill of yeast, salt to taste, as much flour as will form the dough. 
 
 Stir flour into the milk so as to form a very thick batter, 
 and add the yeast ; this should be done in the evening ; in the 
 morning cut up the butter and set it near the fire where it will 
 melt, but not get hot, pour the melted butter into the sponge, 
 then stir in enough flour to make a dough; knead well and 
 leave to rise ; as soon as it is perfectly light, butter your tins, 
 cut the dough into cakes and let them rise ; when they have 
 risen bake in a very quick oven. When done, rub over the tops 
 with water and serve hot. 
 
 483. Baking Powder Biscuit. 
 
 Take one quart of flour, three teaspoonfuls of baking pow- 
 der, mix thoroughly, then rub in butter or lard the size of an 
 egg, and wet with milk, stirring with a spoon until thick enough 
 
ISO The Dominion Cook Book. 
 
 to lay on the moulding-board. Cut thin and bake in a quick 
 oven. 
 
 484. SalBy Lurni— Ingredients— 2 lbs. of flour, ^ a lb. of butter, 3 
 
 eggs, I pint of milk, }i a gill of yeast, salt according to taste. 
 Cut up the butter into the flour, and with your hands rub 
 it well together; beat the eggs; add them gradually to the 
 flour alternately with the milk ; stir in the yeast and salt. Bake 
 it in an earthen mould, or iron pan, one hour. 
 
 485. Breakfast MufHns— Ingredients— 3 eggs, i breakfastcupful 
 
 of milk, I tablespoonful of butter melted, i of sugar, a pinch of salt, 
 2 heaped teaspoonfuls of baking powder. 
 
 Whisk the eggs and mix with the milk ; put the melted but- 
 ter into a basin with the above ingredients, mixing in flour 
 enough to make a batter. Bake in round tins, and when almost 
 done wash the top of each with a feather dipped in milk. 
 
 486. Graham Muffins— Ingredients— l qt. of Graham flour, 2 tea- 
 
 spoonfuls of baking powder, a piece of butter the size of a walnut, 1 
 egg, 1 tablespoonful of sugar, yi teaspoonful of salt, milk enough to 
 
 make a batter as thick as for griddle cakes. 
 
 Bake in mufSn-rings, about twenty minutes, in a quick oven. 
 
 487. Rice MufHns — Ingredients — 2 cups of cold boiled rice, i pint of 
 
 flour, I teaspoon of salt, I tablespoon of sugar, 2 teaspoons of bak- 
 ing powder, % pint of milk, 3 eggs. 
 
 Mix into a smooth and rather firm batter, and bake as 
 above. 
 
 488. Oatmeal Muffins — Ingredients— i cup oatmeal, lyi pints of 
 
 flour, I teaspoonful of salt, 2 teaspoonfuls of baking powder, I pint 
 of milk, I tablespoonful of lard, 2 eggs. 
 
 Mix smoothly into a batter rather thinner than for cup 
 cakes. Fill the muffin rings two-thirds full and bake in a hot 
 oven. 
 
 489. Crumpets (i)— Ingredients — 2 eggs, i teaspoonful each of salt 
 
 and sugar, 4 teaspoonfuls of baking powder, i qt. of milk, 3 pts. 
 flour. 
 
 Mix into a stiff batter and bake in greased muffin rings on 
 a hot greased griddle. 
 
 490. Crumpets (2) — Ingredients — 2 pts. flour, lyi teaspoonful of sugar, 
 
 I teaspoonful of salt, 2^ teaspoonfuls of baking powder, 2 eggs, 
 I pt. milk, I teaspoonful of cinnamon. 
 
 Mix thoroughly, adding the eggs and milk last. Stir to a 
 stiff batter, and bake on a hot, well greased griddle. 
 
Bread and Cakes. 151 
 
 491. Waffles — Ingredients — 2 eggs, i pt. of milk, yi oz. of butter, % 
 
 gill yeast, salt to taste, and flour enough to form a thick batter. 
 
 Warm the milk and butter together ; beat the eggs, and add 
 them by turns with the flour ; stir in the yeast and salt. When 
 they are light, heat your waffle-irons and butter them, pour in 
 some of the batter, and brown them on both sides ; butter 
 them, and serve them with sugar. 
 
 492. Rice Waffles — Ingredients- — I gill of rice, 3 gills of flour, salt to 
 
 taste, I oz. of butter, 3 eggs, as much milk as will make it a thick 
 batter. 
 
 Boil the rice in very little water until it is soft ; drain it and 
 mash it fine. Then add the butter to the rice whilst it is 
 warm ; whisk the eggs very light, the yolks and whites separ- 
 ately. Add the yolks to the rice, and as much milk as will 
 form a batter. Beat the whole very hard, then stir the whites 
 of the eggs gently into the mixture. Grease your waffle-irons, 
 and bake them. If the batter should be too thin, add a little 
 more flour. 
 
 493. Waffles (without yeast)— Ingredients— 3 eggs, i pt. of milk, 
 
 I teaspoonful of butter, as much flour as will make a batter. 
 
 Beat the yolks and whites separately ; melt the butter, and 
 while lukewarm stir it into the milk ; whisk the yolks very 
 light ; aidd to them the milk and flour alternately ; beat it well ; 
 lastly stir in the whites, which should be whisked very dry. 
 The batter should not be beaten after the whites are in. Grease 
 your waffle irons after having heated them ; fill them nearly 
 full of the batter, close them, and place them over the fire ; 
 turn the irons so as to bake the waffle on both sides. When 
 done, take it out and butter it. These must be baked the 
 moment they are mixed. 
 
 494. Spanish Buns— Ingredients— l lb. of flour, |^ of a lb. of sugar, 
 
 % lb. of butter, 4 eggs, i gill of yeast, I teaspoonful of cinnamon, ^ 
 teaspoonful of nutmeg, ^ pt. of milk, 2 tablespoonfuls of rose water. 
 
 Cut up the butter, and rub it well with the flour, add the 
 sugar, beat the eggs very light, and stir in lastly the spices and 
 rose-water, with milk enough to form a very thick batter, then 
 add the yeast. The next morning stir it again, and let it rise 
 the second time. Butter your pans, and fill them three parts 
 full. When they are done and cold, sift sugar over, and with a 
 sharp knife cut them in squares. 
 
152 The Dominion Cook Book. 
 
 495. Buns— Ingredients— I lb. of flour, 3 oz, butter, ^ lb. sugar, 2 eggs, 
 
 3 half gills of milk, I gill of home-made yeast, I tablespoonful of 
 rose-water, 2 teaspoonfuls of powdered cinnamon. 
 
 Warm the butter in the milk ; beat the eggs ; mix tliem 
 with the milk and butter, and pour altogether into the pan of 
 flour ; then add the rose-water, cinnamon, and yeast. Mix all 
 thoroughly, knead the dough well, let it rise ; when light, make 
 it out into cakes ; put them in buttered pans, let them stand 
 till they rise again, and bake them. 
 
 496. Ea,St8r Buns — Ingredients — % quartern of white bread dough, 
 
 6 oz. fresh butter, 6 oz. white sugar, 4 eggs. 
 
 Beat the sugar and eggs together and mix them well with 
 the dough (if it is stiff the best plan is to beat it with your 
 hand, but if not a spoon will answer the purpose). When this 
 is done add the butter. Put the mixture into tins or cups, and 
 bake for about twenty minutes in a quick oven. 
 
 497. Pop-Overs — Ingredients — Take of equal proportions (say 2 cup- 
 
 fuls) milk and flour, 2 eggs, a little salt, butter the size of an egg. 
 
 Mix the salt in the flour, beat the eggs, add to it milk and 
 pour upon the flour ; mix well, melt the butter and add to 
 other ingredients ; the last thing, grease and half fill the tins ; 
 bake quickly. 
 
 498. Doughnuts — Ingredients — 2 qts. flour, I teacupful of sour cream, 
 
 2 cupfuls of sugar, 3 eggs, i teaspoonful of soda. 
 
 Place a pan of lard on stove to boil, beat sugar and eggs 
 together, dissolve the soda in a little warm water, add cream, 
 now sift in the flour as you stir, adding a little spice if preferred. 
 Roll out the dough, cut in rings or make into twists. Fry a 
 golden brown in the boiling lard. 
 
 499. Buttermilk Cakes. 
 
 Take one pint of buttermilk, and stir into it as much flour 
 as will form a dough, with one tablespoonful of dissolved car- 
 bonate of ammonia; rftll the dough out in sheets, cut the cakes, 
 and bake them in a moderate oven. The carbonate of ammo- 
 nia may be obtained at any of the druggists ; it is the common 
 smelling-salts, without any of the aromatic drugs. It never 
 imparts any taste to the food, as the heat disengages the car- 
 bonic acid gas and the ammonia. 
 
 500. Mush Cakes— Ingredients— I qt. of milk, X lb. of butter, flour 
 
 enough to make a dough, salt according to taste, Indian meal suffi- 
 cient to thicken the milk, ^ a pt. of yeast, 
 
Bread and Cakes. 153 
 
 Boil the milk, and stir into it as much Indian meal, mixed 
 withTbold milk, as will make a mush as thick as batter ; add 
 the butter and salt while the mush is hot ; as soon as it be- 
 comes lukewarm stir in the yeast and as much flour as will 
 form a dough ; cover it and stand it to rise. When light, make 
 it out into biscuits, put them in buttered pans, and, as soon as 
 they rise again, bake them in a hot oven. These cakes are 
 very nice. 
 
 501. Buckwheat Cakes — Ingredients — I pt. of buckwheat meal, i 
 
 qt. of water, salt according to taste, I gill home-made yeast. 
 
 Mix the water (which should be lukewarm if the weather is 
 cold) with the meal ; add the salt and yeast ; beat it well ; 
 when light, bake them on a griddle. Grease the griddle ; poui 
 on a little of the batter ; spread it so as to form a cake about 
 the size of a breakfast -plate; the cakes should be very smooth at 
 the edges. When they are done on one side, turn them j 
 when brown on both sides, put some butter on the plate, put 
 the cake on it, butter the top, bake another and put on it, but- 
 ter hot, and send them to the table. Buckwheat cakes are 
 much better if they are sent to the table with only one or two 
 on the plate. 
 
 502. Rye Batter Cakes — Ingredients — I pt. of rye meal, enough 
 
 lukewarm milk to make a thin batter, salt according to taste, one 
 gill home-made yeast. 
 
 Add enough lukewarm milk to the rye to make a thin bat- 
 ter, with salt ; beat it well, then add the yeast ; when they are 
 light, bake them on a griddle, as buckwheat cakes. 
 
 503. MiDk and Butter Cakes— Ingredients — ^ of a lb. of Sour, 
 
 ^ lb. of butter, ^ lb. of sugar, I teaspoonful of grated nutmeg, as 
 much milk as will form a dough. 
 
 Cut up the butter in the flour, add the sugar and spices by 
 degrees ; stir in as much milk as will make a dough ; knead it 
 well, roll it out in sheets, cut in cakes, butter your tins, lay 
 them on so as not to touch, and bake in a moderate oven. 
 
 504. Sponge Jelly Cake — Ingredients — 3 eggs, 4 oz. of sugar, i 
 
 cup of flour, I dessertspoonful of baking powder, 3 tablespoonfuls of 
 boiling water. 
 
 Mix the baking powder with the flour, and beat each of 
 the eggs separately. Then mix all the ingredients together, 
 ^nd bake in jelly tins in n brisk oven. When cool, chocolate 
 
154 The Dominion Cook Book. 
 
 frosting put between the cakes makes them very delicious, or 
 jelly if preferred. 
 
 505. Jelly Rolls — Ingredients— 3 eggs, yi a cupful of butter, \yi tea- 
 
 spoonful of baking powder, % of a cup of pulverized sugar, i cup- 
 ful of flour, a little salt. 
 
 Bake in shallow pans — a dripping pan well buttered is good 
 for this purpose ; put in the dough till it is about half an inch 
 thick ; take it carefully from the tins when baked and lay on a 
 cloth ; spread jelly over it evenly with a knife ; roll while hot ; 
 if this is not done the cake will crumble. 
 
 506. Sponge Jelly Cake (Rolled)- -Ingredients— 5 eggs, I cup 
 
 of sugar, I cup of flour, and I teaspoonful of baking powder. 
 
 Beat the yolks and sugar to a cream, add the whites, beaten 
 to a stifi froth; then the flour, in which the baking powder has 
 been mixed. Bake in a dripping-pan. When done, turn out 
 on a cloth, spread jelly on the bottom of the cake, and roll 
 from the side. 
 
 507. Roll Jelly Cake — Ingredients — i^ cups of brown sugar, 3 eggs, 
 
 I cup of milk, 2 cups of flour, I teaspoonful of cream of tartar, I 
 teaspoonful of soda, 1 teaspoonful of lemon or vanilla essence. 
 
 Thoroughly beat the eggs and sugar together; mix the 
 cream of tartar and soda with the milk, stirring in the flavoring 
 also ; next mix in the flour ; spread them upon a long pan, 
 and as soon as done spread jelly on the top and roll. 
 
 508. Johnny Cake — Ingredients — l pt. of Indian meal, i teacupful 
 
 of sugar, 1 pt, of milk, 2 eggs, i teaspoonful of butter, salt to taste, 
 1 teaspoonful of dissolved saleratus. 
 
 Mix the butter and sugar with the meal; boil half the milk. 
 Add the dissolved saleratus and the eggs, after they have been 
 well beaten, to the remaining half of cold milk. Pour the boil- 
 ing milk over the meal and let it cool. ■ Then add the cold 
 milk and saleratus. Bake in a shallow pan. 
 
 509. Indian Meal Breakfast Cakes— Ingredients— i qt. of 
 
 Indian meal, 2 eggs, I teaspoonful of dissolved saleratus, ^ oz, of 
 butter, salt to taste, milk sufficient to make a thick batter. 
 
 Beat the eggs very thick and light. Cut up the butter into 
 the meal ; then pour over enough boiling water to wet it. 
 When it is cool add the eggs and salt ; pour the dissolved 
 saleratus into the milk, and add as much milk as will make it 
 into a thick batter. Butter square tin pans, fill them about 
 two-thirds full, and bake in a quick oven. When done, cut 
 into squares and serve hot 
 
Bread and Cakes. 155 
 
 510. Icin£ for Cakes (i)— Ingredients— 4 e^s, I lb. of finely 
 
 powdered white sugar, vanilla, strawberry, lemon, or any other 
 flavorine;. 
 
 Take the whites of the eggs, and beat well adding the sugar 
 to stiffen in small quantities ; continue until you have beaten 
 the eggs to a stiff froth ; it will take about half an hour if well 
 beaten all the time ; if not stiff enough then add more sugar ; 
 spread carefully on the cake with a broad bladed knife ; to 
 color icing yellow, put the grated peel of a lemon (or orange) 
 into a piece of muslin, strain a little juice through it and press 
 hard into the other ingredients. Strawberry juice or cranberry 
 syrup colors a pretty pink color. 
 
 511. Icins for Cakes (2) — -Ingredients — The whites of 2 eggs, % 
 
 lb. of castor sugar, and the juice of a lemon or a few drops of orange 
 flower water. 
 Beat the mixture until it hangs upon the fork in flakes, then 
 spread over the cake, dipping the knife in cold water occasion- 
 ally; stand it before the fire, and keep turning the cake 
 constantly, or the sugar will catch and turn brown ; as scon as 
 it begins to harden it may be removed ; the icing must not be 
 put on until the cake itself is cold, otherwise it will not set. A 
 few drops of cochineal will color it if desired. 
 
 512. Excellent Frosting. 
 
 Take one cupful of granulated sugar and four tablespoonfuls 
 of hot water, boil them together until it threads from the spoon, 
 stirring often. Beat the white of one egg until firm ; when the 
 sugar is ready set it from the stove long enough to stop 
 boiling, then pour on to the egg slowly, but continually, beat- 
 ing rapidly ; continue to beat until of the right consistency to 
 spread on the cake and flavor while beating ; it hardens very 
 quickly after it is ready to put on the cake, so it is best to have 
 the white of another egg ready to add a littte if it gets too hard 
 to spread smoothly. Boil the sugar the same as for candy ; 
 when right for candy it is right for frosting ; if at last it hardens 
 very rapidly it has been boiled too hard ; but a little white of 
 egg will rectify it. Or if not boiled enough (that is, if it 
 remains too thin after beaten until cold) put in pulverized 
 sugar, adding a little and beating hard, then if not just right, a 
 little more and beat again until thick enough. The one thing 
 is to have the sugar boiled just right ; if you hit that point you 
 will not have a bit of trouble, if not, it will require " doctoring," 
 
156 The Dominion Cook Book. 
 
 as I have told you. A good deal depends upon stirring the 
 sugar into the vrhite of the egg at first ; if too fast or too slow 
 it will cook the egg in lumps ; if you should not get it just 
 right at first do not be discouraged; when once you get it 
 perfect you will never make it any other way. This quantity 
 is for one cake. 
 
 513. Almond Icing for Cakes — Ingredients— 4 eggs, a small 
 
 quantity of rose water, and to every lb. of sweet almonds add I lb. 
 of powdered loaf sugar. 
 
 Blanch and pound the almonds until of the consistency of 
 thick cream, wetting now and then with a little rose water ; next 
 beat the whites of the eggs to a firm froth ; add to the almonds 
 mixing in the sugar, and stir all well together (be sure it is nice 
 and smooth). After spreading on the cakes cover with plain 
 icing, after this, if desired, pop it in the oven to dry, and 
 harden. 
 
 514. Chocolate Icing for Cakes (Simple)— Ingredients— X 
 
 cake chocolate, ^ cupful sweet milk, sugar, 2 dessertspoonfuls of 
 corn starch, a teaspoonful of vanilla. 
 
 Mix together the chocolate, milk, and starch ; boil for two 
 minutes, flavor with the vanilla, and sweeten with powdered 
 white sugar to taste. 
 
 515. Plain Fruit Cakes— Ingredients— l lb. of flour, % lb. of 
 
 dripping, 2 teaspoonfuls of baking powder, a little allspice and salt, 
 X lb. of currants, ^ lb. of white sugar, and yi pint of milk. 
 
 Mix into the flour the baking powder and salt, then with 
 the hands rub the dripping in the flour until it resembles 
 bread-crumbs. Add the currants, allspice and sugar. Take 
 care that the ingredients are well mixed ; pour in the milk and 
 mix with a wooden spoon. Grease a quartern tin and pour 
 the mixture into it ; bake for one hour. To ensure the cake 
 being done stick a piece of broom straw into it. This answers 
 the same purpose as a knife and is better, as the knife is apt to 
 make the cake heavy. Turn the cake on end to allow the 
 steam to evaporate. 
 
 516. Farmer's Cake — Ingredients — I cupful of dried sour apples, 
 
 1 cupful sugar, i cupful golden syrup, I small cupful of butter, i 
 small cupful of sour milk, I teaspoonful of soda, cinnamon and 
 cloves, I pt. of flour, 1 egg. 
 
 Mince the apples and soak over night; now let them 
 simmer with the syrup for two hours. Mix other ingredients 
 
Bread and Cakes. 157 
 
 as you would for any cake. Add apples and syrup when cool. 
 Bake in tins, the oven must not be too hot. Should take half 
 an hour. 
 
 517. Plain Fruit Calce (2)— Ingredients— l lb. of flour, % lb. of 
 
 raisins, 4 oz. of dripping, 4 oz. of white sugar, a teacupful of milk, 
 I egg, 2 teaspoonfuls of baking powder, a. little salt, i oz. of lemon 
 peel. 
 
 Add to the flour the baking powder and salt ; rub the 
 dripping into the flour with your hands. Take care it is well 
 incorporated. Stone the raisins, grate the lemon rind, and 
 with the sugar add to the other ingredients. Well whisk the 
 egg, and mix in the milk, adding to the mixture ; thoroughly 
 mix. Grease a cake tin and bake for an hour. Proceed to 
 test if done, as above. 
 
 518. Soda Cake — Ingredients — i lb. of flour, 3 oz. of butter, 8 oz. of 
 
 sugar, y^ pt. of milk, 3 eggs, yi lb. of currants ; i teaspoonful of 
 carbonate of soda, grate in a quarter of a nutmeg. 
 
 Beat the whole well and lightly together. Remember that 
 the soda should only be stirred into the ingredients just before 
 putting it (in a well buttered pan) into the oven. Bake it for 
 about an hour and a quarter. 
 
 519. Economical Fruit Cake— Ingredients — 5 oz. of butter, 2 lbs. 
 
 of flour, ^ lb. of sugar, i lb. of currants, 1 gill of yeast, enough 
 milk to make a thick batter, I tablespoonful of powered cinnamon. 
 
 Mix the flour, leaving out a quarter of a pound, with the 
 butter cut in small pieces, the sugar, cinnamon and fruit ; add 
 milk enough to form a thick batter, and lastly stir in the yeast. 
 Mix it over night, and set it away' to rise ; in the morning stir 
 in the remainder of the flour, and let it rise ; when light, 
 mould it out very lightly ; butter your pan, and bake it in an 
 oven about as hot as for bread. 
 
 520. New York Plum Cake— Ingredients— i lb. of butter, lib. of 
 
 flour, 2 lbs of raisins, seeded, 2 lbs. of currants, ^ oz. of ground 
 cloves, I lb. of sugar, I lb. of citron, cut in small, thin pieces, 8 
 eggs, % oz. of ground cinnamon ; ^ oz. ground mace, % oz. of 
 grated nutmeg. 
 
 Slice the citron, pick, wash and dry the currants, seed the 
 raisins, and mix the fruit together, and dredge over it as much 
 flour as will adhere to it. Prepare the spice. Stir the butter 
 and sugar till it is smooth and light. Beat the eggs very light, 
 and stir them into the butter and sugar. Add the flour and 
 
158 The Dominion Cook Book. 
 
 fruit gradually; beat the batter till the fruit is thoroughly 
 mixed with it, then add slowly the spice. Beat the mixture 
 very hard for ten or fifteen minutes. Line your pans with two 
 thicknesses of stout white paper, which should be well buttered ; 
 pour in the batter, and bake from four to five hours. Rose 
 water and lemon may be used to flavor it ; a wine glass of rose 
 water, and as much lemon as to give it a taste. 
 
 521. Plum Cake— Ingredients^i lb. each of butter, sugar and flour, 
 
 10 eggs, I lb. of raisins, Yz lb. each of currants and sliced citron, a 
 teaspoonful of ground cloves, I of mace, I nutmeg, the juice and 
 grated peel of a lemon, ^ a coffee cupful of molasses, I teaspoonful 
 of cream of tartar, Yz teaspoonful of soda. 
 
 Beat the butter till it is soft and creamy, then add the 
 sugar. Beat the whites and the yolks of the eggs separately ; 
 stir the yolks in with the butter and sugar ; stir the flour in 
 gradually (having first mixed one heaping teaspoonful of cream 
 of tartar with it). When the flour is about half worked in, put 
 in half a teaspoonful of soda dissolved in as little water as is 
 possible to use ; then add the whites of the eggs, and lastly 
 the fruit, which is well covered with the rest of the flour. Bake 
 in a large tin, with a buttered paper on the sides as well as on 
 the bottom ; it will need to bake slowly for five hours. Then, 
 do not attempt to lift it from the tin until it is perfectly cold. 
 This should be made several days before it is used. 
 
 522. A Rich Plum Cake — Ingredients — I lb. of fresh butter, i lb. of 
 
 powdered loaf sugar, I lb. of flour, \Yz lbs. of currants, 2 lbs. candied 
 peel, I lb. sweet almonds, 2 oz. allspice, X °^- °^ rinnamon (both 
 these in powder) 10 eggs. 
 
 Beat the butter to a cream, and add the sugar ; stir till 
 light, and put in the spices ; in fifteen minutes work in the eggs 
 two or three at a time, then add the orange, lemon, and citron 
 peel and currants, and mix them well with the almonds, 
 blanched and cut small ; last of all add the flour ; bake in a 
 hot oven for three hours, in a tin hoop with plenty of paper 
 underneath. 
 
 523. Seed Cake — ingredients — 10 oz. of flour, 2 oz. of sugar, 2 tea- 
 
 spoonfuls of baking powdtr, and one of carraway seeds, I egg, 3 oz. 
 butter, a little salt, and half a glass of milk. 
 
 Mix the baking powder and salt in the flour, rub in the 
 butter (with the hands). Add the sugar and carraway seeds, 
 taking care to thoroughly blend them. Well whisk the egg 
 
Bread and Cakes. 159 
 
 and add the milk to it, add to the other ingredients and beat 
 well for about ten minutes. Grease a baking tin and pour the 
 mixture in. It will take about one hour to bake. 
 
 524. Another Seed Oake (Good)— Ingredients— i lb. of butter, 
 
 12 oz. of sifted white sugar, 6 eggs, nutmeg grated and powdered 
 mace to taste, I lb. of flour, ^ oz. of carraway seeds. 
 
 Beat the butter until of the consistency of a thin paste ; 
 sift in the flour. Add the remaining ingredients excepting the 
 eggs, mixing all well together. Beat the eggs separately, add 
 to the other ingredients and beat the mixture for ten or twelve 
 minutes. Line a tin with buttered paper and put the cake in 
 and allow to bake for about one and a half or two hours. 
 
 525. Seed Biscuits — Ingredients — 18 oz. of flour, 6 oz. of sugar, 6oz. 
 
 of butter, yi, oz. of carraway seeds, 3 eggs. 
 
 Beat the butter until it is of the consistency of cream. 
 Work in gradually the flour, sugar, and carraway seeds. When 
 thoroughly mixed add the eggs, well whisked. Roll out the 
 paste, cut into fancy shapes, and bake for a quarter of an hour. 
 It is an improvement to brush over the tops- with a little milk, 
 strewing a little white sugar over them. 
 
 526. Rice Cake — Ingredients — 2 handfuls of rice, a little less than a 
 
 quart of milk, sugar to taste, rind of a lemon cut in one piece, a 
 small stick of cinnamon, 4 eggs, a small quantity of candied citron. 
 
 Pick and wash in two or three waters the rice and put it to 
 cook in the milk, sweeten to taste, add the lemon rind and 
 cinnamon. Let the rice simmer gently until tender and has 
 absorbed all the milk. Turn it into a basin to cool, and 
 remove the lemon rind and cinnamon. Then stir into it the 
 yolks of four and the white of one egg. Add a little candied 
 citron cut in small pieces. Butter and bread crumb a plain 
 cake mould ; put the mixture into it and bake in a quick oven 
 half an hour. 
 
 527. Rich Rfce Cake— Ingredients— I lb. of ground rice, I lb. of 
 
 flour, I lb. of sugar, 17 eggs, 36 drops of essence of lemon, or, if 
 preferred, the rind of 2 lemons, )^ lb. of butter. 
 
 Whisk the egg separately ; beat the butter to a cream, and 
 add the yolks of the eggs, mixing well. Then add the flour, 
 rice and lemon (if lemon rind take care it is finely minced). 
 Beat the mixture for about ten minutes, and lastly add the 
 whites of the eggs. Beat again for a quarter of an hour ; put 
 
i6o The Dominion Cook Book. 
 
 into a buttered mould. It will take about an hour and a hali 
 to bake. 
 
 528. Rice Cakes — Ingredients — 8 oz. of rice flour, 4 02. of white 
 
 sugar, 4 oz. of butter, 3 eggs. 
 
 Work the butter to a creamy substance, add the sugar and 
 flour, and mix in the well whisked eggs. Roll upon pastry 
 board and shape into cakes with a cake cutter. Bake in a 
 slow oven. 
 
 529. Jumbles — Ingredients — 2 lbs. of flour, ij4 lbs. of sugar, half a 
 
 pint of milk, 3 eggs, }4 lb. of butter, I teaspoonful of dissolveU 
 saleratus, essence of lemon according to taste. 
 
 Beat the butter and sugar to a cream ; add the eggs, which 
 must have been whisked till very thick, and some essence of 
 lemon ; then pour in the milk and saleratus. The saleratus 
 should be dissolved in water, and a teaspoonful of this solution 
 be mixed with the milk. Bake in the form of jumbles. 
 
 530. Indian Loaf Cake— Ingredients — l lb. of Indian meal, % lb. 
 
 of butter, 2 eggs, ^ lb. of sugar, % lb. of raisins, ^ lb. of currants, 
 I eggspoonfiil soda. 
 
 Cut up the butter in the Indian meal ; pour over it as 
 much boiling milk as will make a thick batter ; beat the eggs 
 very light ; when the batter is cool pour them into it. Seed 
 the raisins ; wash, pick, and dry the currants ; mix them with 
 the raisins, and dredge as much wheat flour on them as will 
 adhere to them. Stir the fruit into the batter, and add the 
 sugar and soda (dissolved in hot water). Bake it in a moderate 
 oven two hours. 
 
 531. Cream Cake and Chocolate— Ingredients— ^ of a cupful 
 
 of butter, 2 cupfuls of white sugar, 4 eggs, }i a glass of milk, 3 
 cupfuls of prepared flour. 
 
 Beat the butter and sugar to a cream ; add the yolks of the 
 eggs, well beaten, the milk and then the whites of the eggs also 
 well beaten to a froth, alternately with the flour; when cold 
 spread with the following filling : — A cupful of milk, a dessert- 
 spoonful of corn starch, an egg, a teaspoonful of vanilla, half 
 a- cupful of sugar. Scald the milk ; mix in the corn starch, 
 previously moistened with a little cold milk ; pour over the 
 well beaten eggs and sugar ; allow to remain on the fire until 
 thick, stirring well. Flavor when cold. Serve with chocolate. 
 
 532. Daisy Cake— Ingredients— >^ cupful sugar, yi cupful batter, 3 
 
 cupfuls flour, 2 teaspoonfuls baking powder, % cupful currants, a 
 little nutmeg, cupful of milk, 2 eggs. 
 
Bread and Cakes. i6i 
 
 Mix the baking powder in the flour, then rub in the butter, 
 add sugar, currants, and nutmeg, beat the eggs and add to the 
 milk ; now moisten and mix thoroughly, put in buttered tin 
 and bake half an hour. 
 
 533. Queen Cakes— Ingredients — I lb. of dried flour, same of sifted 
 
 sugar and of washed clean currants, I lb. of butter, 8 eggs. 
 
 Mix the flour, sugar and currants ; wash the butter in rose 
 water, beat it well, then mix with it the eggs, yolks and whites 
 beaten separately, and put in the dry ingredients by degrees ; 
 beat the whole for one hour ; butter little tins and put the 
 mixture in, only filling half full, and bake ; sift a little fine 
 sugar over just as you put into the oven. 
 
 534. Queen Cakes (2)— Ingredients— i lb. of fine flour, % lb. of 
 
 powdered white sugar, the same of butter, and of currants, %, pt. of 
 cream, 3 eggs, a teaspoonful of carbonate of soda, flavoring, either 
 lemon or almond. 
 When the butter is beaten to a cream, sift in the flour, then 
 put in the currants and sugar, being careful to mix the ingred- 
 ients well together; beat the eggs, pour in the cream and 
 flavoring and pour into the flour, etc. Finally, mix in the 
 carbonate of soda, and mix well for quarter of an hour. Pour 
 the paste into little buttered tins and bake about twenty 
 minutes. 
 
 535. Handy Cake — Ingredients — 2 cupfiils of flour, 2 cupfuls of sugar, 
 
 3 eggs, 4 teaspoonfiils of baking powder, i cupful of butter, i gill of 
 boiling water. 
 This is a very handy cake, any filling convenient may be 
 used. 
 
 536. Ginger Cup Cake — Ingredients — 2 cupfuls of butter, 2 cupfuls 
 
 of sugar, I cupful of molasses, I cupful of cream, 3 eggs, i table- 
 spoonful oi dissolved sakeizXws,, 4 heaping cupfuls of flour, % a cupful 
 of ginger. 
 
 Beat the butter and sugar to a cream ; whisk the eggs light, 
 and add to it ; then stir in the other ingredients. Butter a pan 
 or earthen mould, and pour in the mixture. Bake in a mod- 
 erate oven, or it may be baked in queen cake pans. 
 
 537. Ginger Nuts— Ingredients— >^ lb. of butter, Yt lb. of sugar, i 
 
 pt. of molasses, 2 oz. ginger, I tablespoonful of cinnamon, as much 
 flour as will form a dough, % an oz. of ground cloves and allspice 
 mixed. 
 
 Stir the butter and sugar together ; add the spice, ginger, 
 II 
 
1 62 The Dominion Cook Book. 
 
 -Molasses, and flour enough to form a dough. Knead it well, 
 make it out in small cakes, bake them on tins in a very moder- 
 ate oven. Wash them over with molasses and water before 
 they are put in to bake. 
 
 538. Ginger Nuts (2)— Ingredients— >^ lb. of butter, 2 lbs. of flour, 
 
 I pt. of molasses, 2 eggs, 6 oz. ground ginger, 3 oz. ground allspice, 
 I oz, powdered cinnamon. 
 
 Mix in the same manner as for gingerbread. Roll out the 
 dough into ropes about half inch thick ; cut these transversely 
 into pieces, which roll into small balls ; place these at a little 
 distance apart, upon greased baking sheets, and flatten them 
 down with the palm of your hand ; when the sheet is full, wash 
 them over the tops with a brush dipped in thin molasses, and 
 bake in a moderate oven. 
 
 539. Ging^er Bread — Ingredients — % lb. of moist sugar, 2 oz. of 
 
 ground ginger, i lb. of flour, % lb. of butter, Yz lb. of treacle. 
 
 Put the butter and treacle into a jar near the fire ; when 
 the butter is melted mix it with the flour while warm, and 
 spread the mixture thinly on buttered tins, mark it in squares 
 before baking, and as soon as baked enough separate it at the 
 marks before it has time to harden. Time to bake, fifteen 
 minutes. 
 
 540. Honeycomb Gingerbread— Ingredients— >^ lb. of flour, 
 
 yi lb. of the coarsest brown sugar, )l lb. of butter, I dessertspoonful 
 of allspice, 2 dessertspoonfuls of ground ginger, the peel of half a 
 lemon grated, and the whole of the juice ; mix all these ingredients 
 together, adding about % lb. of treacle so as to make a paste 
 sufficiently thin to spread upon sheet tins. 
 
 Beat well, butter the tins, and spread the paste very thinly 
 over them, bake it in a rather slow oven, and watch it till it is 
 done ; withdraw the tins, cut it in squares with a knife to the 
 usual size of wafer biscuits (about four inches square), and roll 
 each piece round the fingers as it is raised from the tin. 
 
 541. Drop Ginger Cakes — Ingredients — Put in a bowl i cupful of 
 
 brown sugar, I of molasses, I of butter, then pour over them i cupful 
 boiling water, stir well ; add i egg, well beaten, 2 teaspoonfuls of 
 soda, 2 tablespoonfuls each of ginger and cinnamon, % teaspoonful 
 of ground cloves, 5 cupfuls of flour. 
 
 Stir altogether and drop with a spoon on buttered tins; 
 bake in a quick oven, taking care not to burn them. 
 
 542. Ginger Biscuits — Ingredients — Rub 4 oz of fresh butter into % 
 
 lb. of flour, add 3 tablespoonfuls of sugar, ^ oz. of ground ginger, 
 and I egg beaten up with a little milk to a smooth paste. 
 
Bread and Cakes. 163 
 
 ■ Bake on buttered paper for ten minutes. Keep the biscuits 
 in a tin in a dry place. 
 
 543. Apple Cake — Ingredients — lyi lbs. of apples cut and cored, i 
 
 lb. white sugar, the juice of 3 lemons, and about half the rinds 
 grated. 
 
 Simmer in a stew pan for four hours until it becomes quite 
 stiff. Then put into a mould, in which let it remain all night. 
 Before turning out plunge the mould in warm water to prevent ■ 
 it sticking. 
 
 544. Washington Cake — Ingredients — I lb. of sugar, ^ lb. of 
 
 butter, 4 eggs, I lb. flour, I teacupful of milk, 2 teaspoonfuls of 
 dissolved saleratus, yi a teaspoonful of cinnamon, half a nutmeg, I 
 lb. dried currants, washed, picked, and wiped dry. 
 
 Beat the butter and sugar until it is smooth and light. 
 Whisk the eggs till they are thick, and add them to the butter 
 and sugar. Stir in the flour and spice. Flour the fruit and 
 stir it in. Beat the whole very hard for fifteen minutes. Then 
 stir in the saleratus. Line the sides and bottom of your pan 
 with thick paper ; butter it well, pour in the mixture, and bake 
 it in a moderate oven. 
 
 545. Metropolitan Cake — Ingredients — Light part: 2 cupfuls 
 
 sugar, ^ cupful butter, I cupful sweet milk, 2^ cupfuls of flour, 
 whites of 5 eggs, 3 teaspoonfuls baking powder. Dark part : ^ 
 cupful molasses, }i cupful flour, I cupful raisins, l teaspoonful 
 cinnamon, }i teaspoonful cloves, 2 large spoonfuls of the light part. 
 
 Bake the light part in two cakes. Bake the dark part in 
 one cake and place between the two light cakes with jelly or 
 frosting. 
 
 546. Gateau de Savoye (French Sponge Cake)— Ingred- 
 
 ients — (Take the weight of 8 eggs in their shells) of finely powdered 
 white sugar and half their quantity of potato flour, 2 eggs, juice of 
 half a lemon, some (glace) sugar (icing), preserved cherries, and 
 sugar plums. 
 
 Put the sugar and the yolks of the eggs in a basin, and beat 
 them well together with an egg whisk or with a fork until the 
 mixture assumes a white creamy appearance. Add essence of 
 lemon to taste. Sprinkle in (beating the mixture all the time) 
 half the potato flour, and add the whites of four eggs whisked 
 to a stiff froth. Then put in, in the same manner, the rest of 
 the flour ; and lastly add the remaining four whites beaten to 
 a froth. As soon as the composition is smoothly mixed to- 
 
164 The Dominion Cook Book. 
 
 gether — and this must be done quickly — pour it into a buttered 
 plain mould, and bake it in a slow oven. When quite done, 
 turn the cake out of the mould and leave it to get cold. In the 
 meantime put the whites of two eggs into a basin, with the 
 juice of half a lemon and some glace sugar ; stir the mixture 
 briskly with a wooden spoon, adding more glace sugar as it gets 
 thin, until it becomes a smooth white paste of the consistency 
 of butter. Lay the mixture all over the cake with a knife, and 
 lay it on as smoothly as possible. Put the cake in the oven 
 just long enough for the icing to glaze. Take it out, and before 
 the icing has time to cool ornament the cake with preserved 
 cherries, small coloured sugar plums, etc., in any pattern you 
 please. 
 
 547. ThanksgivingCake— Ingredients— I lb. butter, I lb. sugar, 
 
 I lb. flour, a small teaspoonful of cinnamon and mace mixed, a very 
 small nutmeg grated, 3 oz. of candied lemon peel, 2 oz. of blanched 
 and chopped almonds, 6 oz. of currants, 8 eggs. 
 
 Beat the sugar and butter to a cream, whisk the eggs and 
 add to the former, now mix in the flour slowly, stirring all the 
 time, add remaining ingredients, thoroughly mix, place in 
 buttered tins and bake about two hours. 
 
 548. Sponge Cake— Ingredients— 5 eggs, % lb. white sugar, the 
 
 grated rind and juice of i lemon, ^ lb. flour. 
 
 Separate the yolks from the whites. Beat the yolks and 
 sugar together until they are very light ; then add the whites, 
 after they have been whisked to a dry froth ; alternately with 
 the flour stir in the lemon, put the mixture in small pans, sift 
 sugar over them, and bake immediately. 
 
 549. Italian Sponge Cake— Ingredients— i lb. of white sugar, 18 
 
 eggs, I lb. potato flour. 
 
 Put into a large basin the sugar and half the number of 
 eggs ; beat for ten minutes with an egg whisk. Then place 
 the basin in a large vessel containing hot water. Add the rest 
 of the eggs, and continue beating the mixture for ten minutes 
 longer, sprinkle in the potato flour and continue beating, taking 
 care that it is mixed very slowly with the eggs and sugar. Pour 
 into a buttered mould and bake in a slow oven. 
 
 550. Hickory Nut Cake— Ingredients— l^ cupfuls of sugar, % a 
 
 cupful of butter, a scant half-cupful of sweet milk, 2 cupfuls of flour, 
 3 eggs, 2 teaspoonfuls of cream-tartar, i of soda or 3 teaspoonfuls of 
 baking powder. 
 
Bread and Cakes. 165 
 
 Bake in layers. Filling for same : — One cupful of sweet 
 cream or milk ; let it come to a boil ; then stir in one table- 
 spoonful of corn starch which has previously been wet with 
 cold milk ; sweeten to taste ; let it just boil up ; remove from 
 the fire, and stir in one pint of pulverized hickory nut meats. 
 Flavor to taste, and when partially cool spread between each 
 two layers. 
 
 551. Lady Fingers— Ingredients— 4 oz. of sugar, 4 yolks of eggs, mix 
 
 well J 3 oz. flour, a pinch of salt. 
 
 Beat the four whites and stir in gradually ; butter a shallow 
 pan and squirt the mixture through a piece of stiff paper rolled 
 up ; dust with sugar and bake in a not too hot oven. 
 
 552. Squash Cakes- Ingredients— Sieve 2>^ cupfuls of cooked 
 
 squash ; add a pint of milk, 2 eggs, a pint of flour, i teaspoonfiil of 
 sugar, 2 teaspoonfuls of baking powder, and a little salt. 
 
 Beat together until smooth and fry brown in butter. 
 
 553. Strawberry Short-Cake—Ingredients— Butter, flour, straw- 
 
 berries, sugar, whipped cream. 
 
 Make a rich, short crust with butter and flour, allowing one 
 ounce more of flour than butter ; bake in flat tins of equal size 
 (the pastry when baked should be about an inch thick) ; open 
 the shortcake, butter it well, and cover one-half with a layer of 
 strawberries previously mixed with sugar ; have alternate layers 
 of berries and pastry, finishing with the former, over which 
 place a layer of whipped cream. 
 
 554. Short-Cake (Spanish)— Ingredients— 3 eggs, Yz a cupful of 
 
 butter, I jupful of sugar, ?^ of a cupful of sweet milk, a little cinna- 
 mon, 2 cupfuls of flour and i teaspoonful of baking powder. 
 Stir the flour in, do not knead it; the eggs, butter and 
 sugar should be beaten together till very light ; bake in a 
 shallow tin ; when it is done spread a thin frosting over the 
 top ; make this of the white of one egg, a little pulverized 
 sugar and a teaspoonful of cinnamon ; set it in the oven to 
 brown. 
 
 555. Short-Cake (Blackberry)— Ingredients— 2 qts. of flour, 3 
 
 tablespoonfuls of butter, 2 of lard, 2% cupfuls of butter milk, or 
 thick sour milk, yolks of 2 eggs, a teaspoonful of soda and salt. 
 
 Mix the salt in the flour, then work in the shortening ; beat 
 the yolks of the eggs ; dissolve the soda in a little hot water 
 and add to the above proportion of milk ; add these to the 
 
i66 The Dominion Cook Book. 
 
 first mixture ; quickly make into a paste, roll out half an inch 
 thick, having upper and under crust. Lay the paste in a well 
 greased baking tin, cover thickly with berries, sprinkle with 
 sugar, cover with the top crust. Bake about half an hour; 
 cut into squares and eat (splitting these open) with sugar and 
 butter. 
 
 556. Short-Cake (Scotch)— Ingredients— 4 oz. of white sugar, }i 
 
 lb. of slightly salted butter, i lb. of flour. 
 
 Mix the flour and butter with the hands ; then add the 
 sugar, and work all into a smooth ball ; then roll out until "it is 
 aij inch thick ; prick over with a fork and pinch round the 
 edges, and bake for one-half hour, in an oven with, a moderate 
 fire, in a round or square pan, according to taste. 
 
 557. Short-C&ke (Raspberry or Huckleberry)— Ingredients 
 
 — I qt. of flour, 2 tablespoonfuls each of butter aiid 'Idrd, 2 half 
 cupfuls of butter milk, yolks of 2 eggs, a teaspoonful of soda and 
 salt, I qt. of raspberries or huckleberries. 
 
 Sort the flour ; chop up the lard and butter in the flour, 
 whisk well the yolks of the eggs; dissolve the. soda in a little 
 warm water. Make all these ingredients into a soft paste. Roll 
 , lightly into two sheets ; lay the bottom crust iri a greased square 
 pan ; strew thickly with berries, sprinjcle with sugar and cover 
 with the upper crust. Bake about half an hour ; cut into 
 squares and send to table piled upon a dish. Split and eat 
 with butter and sugar. 
 
 558. Chocolate Cake— Ingredients— ^ a lb. of butter, yolks of 12 
 
 eggs, }i lb. of white sugar, same of ground almonds, % lb. of 
 chocolate, 2 tablespoonfuls of cinnamon, ^ teaspoonful of pounded 
 cloves. 
 
 Melt the butter and stir it until it froths, beat the yolks of 
 the eggs and stir into the butter ; add the sugar and pounded 
 almonds, grated chocolate, cinnamon and pounded cloves, 
 beat well for fifteen minutes ; then beat the whites of the eggs 
 to a froth, and add these to the above mixture ; butter the 
 mould, and bake the above in a moderate oven for an hour 
 and a quarter. 
 
 559. Chocolate Cake (2). 
 
 Beat for ten minutes the yolks of three eggs, stir them into 
 the butter, add two ounces of sugar, two ounces of Jordan 
 almonds, blanched and pounded, two ounces of powdered 
 
Bread and Cakes. 167 
 
 chocolate, half a teaspoonful of cinnamon, and the same of 
 cloves, pounded. Stir well for a quarter of an hour, then add 
 the whites of the eggs, beaten to a froth; butter a mould and 
 bake in a moderate oven for an hour. 
 
 560. Ratafias — Ingredients — 8 oz. of sweet almonds, 4 of bitter, 10 oz. 
 
 of white sugar, 4 eggs. 
 
 Blanch and skin the almonds, and pound them in a marble 
 mortar with the white of an egg ; add gradually the sugar, and 
 the whites of three eggs, having previously well whisked them. 
 Take a large sheet of cartridge paper and drop the mixture 
 through a biscuit syringe upon it and bake for about twelve 
 minutes. The oven should be rather quick, and the cakes 
 should not be larger than a 25c. piece. 
 
 561. Macaroons — Ingredients — 4 oz. of almonds, 4 spoonfuls of orange 
 
 flower water, I lb. of white sugar, wafer paper, 4 eggs. 
 
 Blanch the almonds, and pound with the orange flower 
 water ; whisk the whites of four eggs to a froth, then mix it, 
 and a pound of sugar sifted with the almonds, to a paste ; and 
 laying a sheet of wafer paper on a tin, jot£ it on in different 
 little cakes, the shape of macgroons. Bake from fifteen to 
 twenty minutes. 
 
 562. Malaga Cake — Ingredients — I cupful of butter, 2 cupfuls of. 
 
 sugar, Yz cupful of sweet milk, 2 teaspoonfuls of baking powder, 
 3 cupfuls of flour, whites of 6 eggs. Filling : — Whites of 3 eggs 
 beaten with sugar, I cupful of seeded and chopped raisins, 2 tea^ 
 spoonfuls of extracts of lemon. 
 
 Beat to a cream the butter and sugar, add the milk ; mix 
 the baking powder with the flour; beat the whites of the eggs 
 to a froth, stir all together and flavor with lemon. Bake in 
 sheets, and when done spread with the above filling. 
 
 563. Charlotte a La Polonaise— Ingredients— A sponge cake, 
 
 cream, sugar, sweetmeats- 
 Make a sponge cake, cut it transversely, dip each piece in 
 cream, and then place them back where they were, so as to 
 give the cake its original form as near as possible. When thus 
 reformed, cover it with cream, dust with sugar, and decorate it 
 with any kind of sweatmeats. Besides the sweetmeats that are 
 placed here and there all round, some currant jelly may be 
 used to decorate. Place on ice for some time and serve. 
 
i68 The Dominion Cook Book. 
 
 564. COCOanut Cake— Ingredients— 6 oz. of butter, I lb. of sugar, 
 
 1 lb. of flour, I large cupful of milk, I teaspoonful of soda, 3 of 
 
 cream of tartar. 
 Rub the butter into the flour ; add the sugar and cream of 
 tartar ; well whisk the eggs ; dissolve the soda in a little warm 
 water, adding these to other ingredients. Bake in layers as for 
 jelly cake. Icing to place between the layers : — eight ounces 
 of white sugar, whites of two eggs. Well whisk the eggs and 
 sugar, add the grated cocoanut and place between the layers. 
 
 565. Scotch Snow Cake— Ingredients— 7 oz. white sugar, i lb. 
 
 arrowroot, }i lb. butter, whites of 7 eggs, any flavoring that is 
 preferred. 
 
 Beat the butter until like cream, and while beating add 
 gradually the arrowroot and sugar. When the whites of the 
 eggs are beaten to a stiff froth, mix with the other ingredients 
 and beat for a quarter of an hour. Flavor to taste, pour into 
 buttered mould and bake for an hour and a quarter. 
 
 $66. Scotcfl Oat Cake — Ingredients — 8 oz. Scotch oatmeal, a small 
 spoonfiil of butter, as much carbonate of soda as will lie on a Sc 
 piece. 
 Place the butter in a teacup with the above proportion of 
 soda, and pour upon this half a teacupful of hot water. Mix 
 until both are melted. Having put the meal into a basin 
 (holding about a pint) pour quickly the contents of the teacup 
 upon it, and mix well with the point of a knife. Place upon 
 the paste-board and with the knuckles spread it out gradually. 
 Care must be taken that the edges do not crack. Sprinkle 
 plenty of dry meal over it and roll with a crimped roller to the 
 thickness of a quarter of an inch. Take care to keep the paste 
 round. Then put the knife in the centre and divide into three. 
 Place them upon a hot griddle, and as they get done move in 
 order from a cool spot to a warmer. When they are done 
 enough they will not be doughy. Remove from the fire on to 
 a toaster before the fire and allow them to dry gradually, and 
 as done remove from the fire, stand them on edge to allow to 
 get cold. Proceed in this manner till the mixture is used. 
 
 567. Rich Bride Cake— Ingredients — 5 lbs. sifted flour, 3 lbs, fresh 
 butter, 2 lbs. white sugar, J lbs. currants, \% lbs. of sweet almonds, 
 '^ lb. of candied citron, 6 oz. each of candied orange and lemon 
 peel, j^ oz. of mace, half a quarter of cloves, 17 eggs, 2 nutmegs, a 
 little orange flower water. 
 
 Blanch and pound the almonds, adding a little orange 
 
Bread and Cakes. 169 
 
 flower water to prevent oiling. Then proceed to work the 
 butter with the hands until of the consistency of cream. Add 
 the sugar. Whisk the whites of the eggs to a stiff froth and 
 add to the butter and sugar. Beat the yolks of the eggs for 
 twelve minutes, and add them to the flour, grated nutmeg, and 
 finely powdered mace and cloves, beating the whole for three- 
 quarters of an hour. Then proceed to add lightly the almonds, 
 with the thinly sliced peel. Then beat for half an hour, 
 Line your cake tin with buttered paper, and fill with the mixture. 
 The oven should be tolerably quick, but great care must be 
 taken that it is not too fierce, or the cake will brown before it 
 begins to soak. It will take about six hours to bake. Test if 
 done as in Recipe for " Plain Fruit Cake," No. 515. Turn on end 
 to allow the steam to evaporate and spread with icing when 
 cold. See Recipe for " Almond Icing," No. 513. 
 
 568. White Bridecake. 
 
 Take one pound of butter, put it into a basin and beat it 
 with your hand till it comes to a fine cream, then add one and 
 one-quarter pounds of pulverized sugar, and beat together until 
 it is fine and white ; then add one pound of sifted flour, give it 
 a stir and then add the whites of fourteen eggs ; continue to 
 beat it and add another pound of flour and fourteen more 
 whites ; beat well ; mix all together, paper your dish around 
 the sides and bottom, put in your batter and bake in a mod- 
 erate oven. 
 
 569. Plain Lunclieon Cake— Ingredients— X lb. of butter, 2 oz. 
 
 of dripping, 3 eggs well beaten, % lb. moist sugar, ^ lb. of currants, 
 % lb. sultanas, 2 oz. candied peel, ^ lb. of flour, 2 teaspoonfuls of 
 ijaking powder. 
 
 Melt the butter and dripping in the oven, let it stand till 
 cool, then add the eggs, moist sugar, currants, sultanas, and 
 candied peel, cut up finely. Have ready in a separate basin 
 the flour mixed with two teaspoonfuls of baking powder ; and 
 add this gradually to the other ingredients ; bake an hour and 
 a half in a moderate oven. These cakes are excellent. 
 
 570. Shrewsbury Cake — Ingredients — i lb. of sugar, pounded 
 
 cinnamon, a little grated nutmeg, 3 lbs. of flour, ^ little rose water, 
 
 3 eggs, melted butter. 
 Sift the sugar, cinnamon and nutmeg into the flour (which 
 must be of the finest kind) ; add the rose water to the eggs 
 and mix with the flour, etc., then pour in enough melted butter 
 
170 The Dominion Cook Book. 
 
 to make it a good thickness and roll out. Mould well, roll 
 thinly, and cut into such shapes as you like. 
 
 571. Marble Spice Cake— Ingredients— ^ of a lb. of flour, well 
 
 dried ; I lb. white sugar, ^ lb. of butter, whites of 14 eggs, I table- 
 spoonful of cream tartar mixed with the flour. 
 
 When the cake is mixed, take out about a teacupful of 
 batter and stir into it one teaspoonful of cinnamon, one of 
 mace, one of cloves, two of spice and one of nutmeg. Fill your 
 mould about an inch deep with the white batter, and drop into 
 this, in several places, a spoonful of the dark mixture ; then 
 put in another layer of white, and add the dark as before ; 
 repeat this until your batter is used up. This makes one large 
 cake. 
 
 572. Corn Starch Cake— Ingredients— 4 eggs, whites only ; % 
 
 lb. of sugar, i cupful of butter, ^ cupful of corn starch, }i cupful of 
 sweet milk, 1 cupful of flour, 2 teaspoonfiils baking powder, lemon 
 or rose water flavoring. 
 
 Cream the butter and sugar thoroughly either with the 
 hand or a silver spoon ; mix the corn starch with the milk, and 
 add ; then add the eggs, beaten stiff, next the sifted flour, into 
 which the baking powder has been stirred. Put into well 
 greased mould and bake. 
 
 573. Potato Cake — Ingredients — ^A few mashed potatoes, melted 
 
 butter, flour. 
 
 Take the potatoes and stir in melted butter according to 
 the quantity of potatoes used ; thicken to a paste with flour, 
 bake in a quick oven and serve hot. 
 
 574. Cracknels — Ingredients — i qt. of flour, }i a nutmeg, 4 eggs, 
 
 4 spoonfuls of rose water, i lb. of butter. 
 
 Mix with the fiour, the nutmeg grated, the yolks of the 
 eggs, beaten, and the rose water, into a stiff paste with cold 
 ■water; then roll in the butter and make into cracknel shape; 
 put them into a kettle of boiling water, and boil them till they 
 swim, then take out, and put them into cold water; when 
 hardened, lay them out to dry and bake on tin plates. 
 
 575. Orange Biscuits— Ingredients— 4 whole Seville oranges, loaf 
 
 sugar pounded. 
 
 Boil the oranges in two or three waters until most of the 
 bitterness has gone ; then cut them and remove the pulp and 
 juice ; beat the outside very finely in a mortar, and add to it an 
 
Bread and Cakes. 171 
 
 equal weight of fine white sugar, well pounded and sifted. 
 When well mixed to a paste, spread it thinly on china dishes, 
 and set to dry before the fire ; when half dry, cut into shapes, 
 turn the other side up, dry that well, and then pack in boxes 
 with layers of papers between. 
 
 576. Oatmeal Biscuits — Ingredients — 6 oz. of flour, 3 oz. of oat- 
 
 meal and white sugar, 3 oz. of butter, enough carbonate of soda to 
 lie on a 5c. piece, I large egg. 
 
 Melt the butter and add to the flour, oatmeal, sugar, and 
 soda ; mix thoroughly j put a tablespoonful of cold water into 
 a basin and break the egg into it and whisk slightly ; add this 
 to the other ingredients and mix smoothly ; turn on to a well 
 floured board, roll as thinly as possible and cut into shapes 
 with a cake cutter. Grease a baking tin, and bake for about 
 twenty minutes. 
 
 577. Rocic Biscuits — Ingredients — X ^ ^oz. eggs, I lb. of white 
 
 sugar, 9 oz. of flour, ^ lb. of currants. 
 
 Beat the eggs until very light, add the sugar and mix 
 thoroughly ; add the flour and currants, gradually mixing all 
 the time. Place upon greased tins in the form of small pieces 
 of rock. This is best done with a fork. Bake half an hour, 
 and keep in a tin canister. 
 
 578. Lemon Biscuits— Ingredients — i lb. of flour, ^ lb. of white 
 
 sugar, ^ lb. of fresh butter, I oz. of lemon peel, I tablespoonful of 
 lemon juice, 3 eggs. 
 
 Add the butter to the flour and rub finely with the hands ; 
 mince the lemon peel and stir it and the sugar into the former 
 mixture ; well whisk the eggs and lemon juice, and thoroughly 
 mix the whole. Drop from a spoon to a greased baking tin 
 about two inches apart. Bake for twenty minutes. 
 
 579. Cocoanut Biscuits — Ingredients — 6 oz. of cocoanut grated, 
 
 9 oz. white sugar, 3 eggs. 
 Whisk the eggs for about twelve minutes, then sprinkle in 
 the sugar gradually, lastly the cocoanut ; form with your hands 
 into little pyramids ; place upon white paper, and the paper on 
 tin. Bake in a cool oven until slightly brown. 
 
 580. Biscuit Powder (for Babies) 
 
 Dry plain biscuits in a slow oven. Roll them with a rolling 
 pin. Then grind in a marble mortar till reduced to powder. 
 Keep in a tin canister. 
 
172 The Dominion Cook Book. 
 
 581. Rice Biscuits — Ingredients — % lb. of ground rice, 5 oz. of white 
 
 sugar, 4 oz. of butter, 2 eggs. 
 
 Well beat the butter ; stir in gradually the ground rice and 
 sugar ; well whisk the eggs and add to the other ingredients. 
 Roll out on the paste board and cut into shapes with paste 
 cutter. Place upon greased tin and bake a quarter of an hour 
 in a slow oven. 
 
 582. Soda. Biscuits — Ingredients^ — 3 pts. of flour, i tablespoonful of 
 
 butter and 1 tablespoonful of lard, a teaspoonful of salt and an 
 even teaspoonful of cream of tartar, I teaspoonful of soda. 
 
 Sift the cream of tartar with the flour dry, rub the butter 
 and lard very thoroughly through it ; dissolve the soda in a 
 pint of milk and mix all together. Roll out, adding as little 
 flour as possible; cut with a biscuit cutter, and bake twenty min- 
 utes in a quick oven. 
 
 583. Plain and very Crisp Biscuits— Ingredients— i lb. of 
 
 flour, yolk of I egg, some milk. 
 
 Make into a very stiff paste ; beat it well, and knead till 
 quite smooth ; roll very thin, and cut into biscuits. Bake 
 them in a slow oven till quite dry and crisp. 
 
 584. Hard Biscuits— Ingredients— 2 oz. butter, skimmed milk, i lb. 
 
 of flour. 
 
 Warm the butter in as much skimmed milk as will make a 
 pound of flour into a very stiff paste, beat it with a rolling pin, 
 and work it very smooth. Roll it thin and cut it into round 
 biscuits ; prick them full of holes with a fork. About six 
 minutes will bake them. 
 
 585. Seed Biscuits— Ingredients— I lb. of flour, ^ lb. of sifted 
 
 sugar, % lb. of butter, jj oz. of caraway seeds, 3 eggs. 
 
 Beat the butter to a cream ; add the flour, sugar and cara- 
 way seeds ; and when these are well mixed, add the eggs, which 
 should be well whisked. Roll out the paste, with a round cutter, 
 and bake them in a moderate oven from ten to. fifteen 
 minutes. The tops of the biscuits may be brushed over with 
 the white of an egg, and then a little sugar strewn over. 
 
■w ^'^rfr ^^irv^ff^'w^^rv^ym 
 
 PASTRY AND PUDDINGS gfc^ 
 
 OBSERVATIONS. 
 
 A good hand at pastry will use less butter and produce 
 lighter crust than others. Salt butter is very good, and if 
 well washed makes a good flaky crust. If the weather is warm 
 the butter should be placed in ice water to keep it as firm as 
 possible ; when lard is used take care it is perfectly sweet. 
 
 In making pastry {See Pastry Recipes), as in other 
 arts, "practice will make perfect;" it should be touched as 
 lightly as possible, made in a cool place, and with hands per- 
 fectly cool ; if possible, use a marble slab instead of a pastry 
 board ; if the latter is used, it is better to procure it made of 
 hardwood. 
 
 It is important to use great expedition in the preparation of 
 pastry, ^nd care must be taken not to allow it to stand long 
 before baking, or it will become flat and heavy. A brisk oven 
 will be required for puff pastry ; a good plan to test the proper 
 heat is to put a small piece of the paste in before baking the 
 whole. Be sure that the oven is as near perfection as possible ; 
 for, " an oven in which the heat is not evenly distributed can 
 never produce a well baked pie or tart ; where there is an 
 unequal degree of heat the pastry rises on the hottest side in 
 the shape of a large bubble and sinks into a heavy indigestible 
 lump on the coolest." This is a truism which many people 
 must have discovered for themselves, as they would be well 
 accustomed to the sight of miniature mountains and tableland 
 on their tarts and pies. Raised pie crust should have a good 
 soaking heat, and glazed pastry rather a slack heat. When suet 
 is used it must be perfectly free from skin and minced as finely 
 as possible ; beef suet is considered the best. 
 
 All moulds, pie dishes, patty pans, and vessels of all 
 descriptions used for baking or boiling must be well buttered. 
 
 173 
 
174 The Dominion Cook Book. 
 
 The outside of a boiled pudding often tastes disagreeably, 
 which arises from the cloth not being nicely washed, and kept 
 in a dry place. It should be dipped in boiling water, squeezed 
 dry, and floured when to be used. 
 
 If bread, it should be tied loosely, if batter, tightly over. 
 
 The water should boil quickly when the pudding is put in ; 
 and it should be moved about for a minute, lest the ingredients 
 should not mix. 
 
 Batter pudding should be strained through a coarse sieve 
 when all is mixed. In others the eggs separately. 
 
 A pan of cold water should be ready, and the pudding 
 dipped in as soon as it comes out of the pot, and then it will 
 not adhere to the cloth. 
 
 Very good puddings may be made without eggs ; but they 
 must have as little milk as will mix, and must boil three or 
 four hours. A spoonful of yeast will answer instead of eggs. 
 
 Snow is an excellent substitute for eggs either in puddings 
 or pancakes. Two large spoonfuls will supply the place of one 
 egg, and the article it is used in will be equally good. This is 
 a useful piece of information, especially as snow often falls at 
 the season when eggs are the dearest. The snow may be taken 
 up from any clean spot before it is wanted, and will not lose 
 its virtue, though the sooner it is used the better. 
 
 Note. — The yolks and whites beaten long and separately; 
 make the article they are put into much lighter. 
 
 586. Almond Pudding — Ingredients — |^ lb. sweet almonds, a large 
 
 spoonful of rose water, 6 eggs, 3 spoonfuls of pounded white sugar, 
 I qt. of milk, 3 spoonfuls of powdered crackers, 4 oz. of clarified but- 
 ter, same of citron cut into pieces. 
 
 Blanch and pound the almonds in the rose water ; beat the 
 eggs to a stiff froth with the sugar, mix the milk with the 
 crackers, butter and citron ; add almonds, etc.; stir all together 
 and bake in a small pudding dish with a lining and rim of 
 pastry. This pudding is nicer eaten cold. Bake an hour and 
 a half in a quick oven. 
 
 587. Amber Pudding— Ingredients— i lb. of fresh butter, ^ lb. 
 
 white sugar, 8 eggs, jam. 
 
 Line a pudding dish with good puff paste, take the yolks of 
 the eggs, mix with the sugar and butter on the fire till it 
 becomes thick, but not boiling, whip the whites of the eggs to 
 
Pastry and Puddings. 175 
 
 a froth, and mix with the other when cold. Put any sort of 
 jam on the bottom of the dish, according to taste, and pour 
 the mixture of eggs, etc., over it, and bake half an hour. 
 
 588. Apple Pudding (Boiled)— Ingredients— Suet or butter crust, 
 
 apples, sugar to taste, a little minced lemon peel, 2 tablespoonfuls 
 lemon juice. 
 
 Butter a pudding mould, line with the paste, pare, core and 
 cut the apples into small pieces. Fill the basin and add the 
 sugar, finely minced lemon peel and juice. Cover with the 
 crust, press the edges firmly, cover with a floured cloth. Tie 
 securely and plunge into boiling water. Allow to boil two 
 hours. Remove from basin and send to table quickly. 
 
 589. Apple Dumpling (Boiled) — Ingredients — ^Apples, quince 01 
 
 orange marmalade, or sugar, some cold paste. 
 
 Peel the apples, remove the core with an apple scraper, and 
 fill the hole with the marmalade or sugar ; then take a small 
 piece of the cold paste and place the apple in it, then take 
 another piece of the same shape and place on the top, join the 
 paste as. neatly as possible. Tie in a cloth and boil three- 
 quarters of an hour. Pour melted butter over them and serve. 
 
 590. Currant Dumpling — Ingredients — i lb. cf flour, 5 oz. of beef 
 
 suet, 7 oz. of currants, I glass of water. 
 
 Mince the suet finely, mix with the flour and currants, 
 which of course have been washed, picked and dried ; mix with 
 the above proportion of water or milk, divide into dumplings 
 about the size of an orange ; tie in cloths, plunge into boiling 
 water, and boil from an hour to an hour and a quarter. Serve 
 with butter and white sugar. 
 
 591. NorfolkDumplingS— Ingredients— I lb. of dough. 
 
 Divide one pound of dough into six equal parts ; mould 
 these into dumplings, drop them into a pan of fast boiling 
 water, and boil quickly for about a quarter of an hour. Send 
 to table with melted butter well sweetened. 
 
 [Nbie — These dumplings should never be cut, but torn 
 apart with two forks.] 
 
 592. Lemon Dumplings — 10 oz. of fine bread crumbs, r large 
 
 tablespoonful of flour, }4 lb. finely chopped beef suet, 'he grated 
 rinds of 2 small lemons, 4 oz. of powdered sugar, 3 large eggs 
 beaten and strained, and last of all the juice of the 2 lemons al&3 
 strained. 
 
176 The Dominion Cook Book. 
 
 Mix the ingredients well, divide into four dumplings, tie 
 them in well floured cloths, and let them boil an hour. 
 
 593. Apple Slum— Ingredients— Apples, lemon, sugar, suet, flour, 
 
 salt, baking powder. 
 Peel and cut in slices the apples, put them in a saucepan 
 with lemon rind, a cupful of sugar and glass of water. Allow 
 to stew half an hour. Take out lemon rind. Then make a 
 cover for the saucepan of one large cupful of suet finely minced, 
 three large cupfuls of sifted flour, two teaspoonfuls of baking 
 powder, and a pinch of salt. Moisten stiff' with cold water, 
 roll out the size you need to cover the apples. Place the paste 
 upon them and steam one and a half hours, keeping closely 
 covered all the time. Serve from the saucepan on to the 
 plates. 
 
 594. Apple Pudding (Baked)— Ingredients— 10 apples, 4 oz. of 
 
 brown sugar, 3 oz. of butter, 4 eggs, 2^ breakfast cupfuls of bread- 
 crumbs. 
 
 Pare and cut into quarters the apples, removing the cores. 
 Boil them to a pulp. Well whisk the eggs and put them and 
 the butter into the apple pulp. Stir the mixture for five minutes. 
 Grease a pie dish and place a sprinkling of bread-crumbs, then 
 of apple, and proceed in this manner until all are used. Bake 
 for three-quarters of an hour. N.B. — Care must be taken that 
 the top layer is of bread-crumbs. 
 
 595. Bakewell Pudding— Ingredients — Puff-paste, jam, few strips 
 
 of candied lemon peel, yolks of 4 eggs, whites of 2, yi, lb. of clarified 
 butter, % lb. of pounded sugar, 2 oz. of almonds. 
 
 Line a shallow dish with the puff paste, spread over it any 
 kind of jam and the candied lemon peel. Fill the dish with 
 the rest of the ingredients, beating the yolks of the eggs, and 
 blanching and pounding the almonds. Mix well and pour over 
 the jam. Bake in a moderate oven. 
 
 596. Batter Pudding— Ingredients— 1>^ cupfutsoi flour, i teaspoon- 
 
 ful baking powder, ^ teaspoonful salt, i taLlespoonful butter, 2 
 eggs, I pt. of milk. 
 
 Steam one hour, and serve with sauce. By adding a cupful 
 of raisins, or any other desirable fruit, either fresh or dried, to 
 the above pudding, a most delicious dish is made. 
 
 97. Bread Pudding — Ingredients- Bread, boiling milk, allowing^ 
 a pt. to I lb, of soaked bread, 2 beaten eggs, a little nutmeg, sugar. 
 
Pastry and Puddings. 
 
 177 
 
 Soak the bread in cold water, then squeeze it very dry, take 
 out any lumps, and add the milk, beat up the eggs, sweeten to 
 taste, add nutmeg, and bake the pudding slowly until firm. If 
 desired, a few sultanas may be added to the pudding ; or, if 
 the bread is light, such as the crusts of French rolls, it may be 
 soaked in as much cold milk as it will absorb, and when it is 
 perfectly soft have sugar, eggs and flavoring added to it. 
 
 598. Brown Bread Pudding— Ingredients— ^ lb. stale brown 
 
 bread finely and lightly grated, the same of suet chopped fine, the 
 same of sultanas ; ^ of a saltspoonful of salt, i|^ oz. of sugar, X of 
 a nutmeg (grated), the grated rind of I lemon, 2 well beaten eggs. 
 
 Mix all the ingredients thoroughly, and boil in the mould 
 for three hours. A warm jam sauce should be poured over the 
 pudding, or round it, when sent to table. 
 
 599. Toronto Pudding— Ingredients—3 eggs, 4 apples, }( lb. of 
 
 bread-crumbs, 4 oz. of sugar, 3 oz. of currants, salt and grated 
 nutmeg to taste, the rind of }i lemon. 
 
 Pare, core, and mince the apples into small pieces, and mix 
 them with the other dry ingredients ; beat up the eggs, moisten 
 the mixture with these, and beat it well ; and put the pudding 
 into a buttered mould ; tie it down with a cloth, boil for one 
 hour and a half, and serve with sweet sauce. 
 
 600. Carrot Pudding (2)— Ingredients— 10 oz. of bread crumbs, S 
 
 oz. of suet, 5 oz. of raisins, 12 oz. of carrots, 4 oz. of currants, 4 oz. 
 of sugar, 4 eggs, a little nutmeg, milk. 
 
 Boil the carrots until tender. Mash them. Stone the 
 raisins and well whisk the eggs. Mix all the ingredients 
 together with enough milk to make a thick batter. This pud- 
 ding can either be boiled or baked. If for baking, put into a pie 
 dish and bake for an hour. If for boiling, put into a buttered 
 mould, secure with a cloth and boil for three hours. Serve 
 with white sugar sifted over. 
 
 601. IVIartha'S Pudding— Ingredients— >^ pt. of milk, laurel leaf, 
 
 a piece of cinnamon, i cupful of bread crumbs, 3 eggs, nutmeg and 
 lemon peel, teaspoonful orange flower water. 
 
 Put the laurel leaf and cinnamon into the milk and boil, 
 then pour over the bread crumbs, add the eggs well beaten, 
 the nutmeg, lemon-peel and flower watel-. Sweeten to taste, 
 butter a basin, stick currants or split raisins in rows upon it. 
 Stir all the ingredients well together and pour into the basin. 
 Cover with a cloth and boil one hour and a half. 
 
178 The Dominion Cook Book. 
 
 602. Pease Pudding — Ingredients — I qt. of split peas, a piece of 
 
 butter, the yolk of an egg. 
 
 Dry the peas before the fire, then tie up loosely in a cloth ; 
 plunge into warm water, boil them two hour, or more, until 
 tender, take them up, beat in a dish with a pinch of salt, yolk 
 of an egg and butter, make it quite smooth, tie it up again in a 
 cloth, and boil one hour longer. 
 
 603. Countess Pudding — Ingredients — i lb. each of suet, flour, 
 
 and raisins (stoned), ^ of a pt. of milk, a pinch of salt. 
 
 Chop the suet very fine, cut the stoned raisins in half and 
 mix with the flour and salt. Now moisten with the milk, 
 stirring thoroughly, dip the cloth in boiling water (to prevent 
 it sticking) and put mixture in, tie securely and plunge in 
 boiling water and boil five hours. 
 
 Note — Take care it does not cease boiling during this 
 time. 
 
 604. Chocolate Pudding — Ingredients — 1 qt. of milk, 14 even 
 
 tablespoonfuls of grated bread-crumbs, 12 tablespoonfuls of grated 
 chocolate, 6 eggs, I tablespoonful vanilla, sugar to make very sweet. 
 
 Separate the yolks and whites of four eggs ; beat up the 
 four yolks and two whole eggs together very light with the 
 sugar. Put the milk on the stove, and when it comes to a per- 
 fect boil pour it over the bread and chocolate ; add the beaten 
 eggs and sugar and vanilla ; be sure it is sweet enough ; pour 
 into a buttered dish ; bake one hour in a, moderate oven. 
 When cold, and just before it is served, have the four whites 
 beaten with a little powdered sugar, and flavor with vanilla and 
 use as a meringue. 
 
 605. Currant Pudding (Boiled)— Ingredients— 14 oz. of flour, 7 
 
 oz. of suet, 7 oz. of currants, a little milk. 
 
 Have the currants washed and dried, mixed with the finely 
 minced suet and flour. Moisten the whole with sufficient milk 
 to form a stiff batter. Place in a floured cloth and plunge into 
 boiling water. Boil four hours and serve with butter and sugar. 
 
 606. Currant Bun Pudding— Ingredients — 4buns, jam, white of i 
 
 egg, 2 oz. of sugar. 
 
 Line a pie dish with the buns previously soaked in milk, put 
 between them a layer of jam and bake half an hour. Whip the 
 white of the egg up with the sugar, and place on the top when 
 done. These last two receipts are nursery puddings. 
 
Pastry and Puddings. 179 
 
 607. Gingerbread Pudding— Ingredients — 2 oz. lard or butter, 2 
 
 tablespoonfuls brown sugar, 2 do. golden syrup, i egg, I teacupful 
 milk, I teaspoonful ground ginger, 8 oz. flour, i teaspoonful baking 
 powder. 
 
 Work the butter and sugar together, then add the egg beaten 
 well, the ginger, treacle and milk, and then the flour and baking 
 powder. Steam four hours. 
 
 608. Ginger Pudding— Ingredients — 9 oz. of flour, 5 oz. of suet, 5 
 
 oz. of sugar, I large tablespoonful of grated ginger. 
 
 Chop the suet finely. Add to the flour sugar and ginger ; 
 mix well. Butter a mould and put the ingredients in perfectly- 
 dry. Cover securely with a cloth and boil three hours. To be 
 eaten with sweet sauce. 
 
 609. Orange Pudding (i)— Ingredients— Puff paste, yi, lb. of butter, 
 
 9 £ggs, I Seville orange, J^ lb. of white sugar, a teaspoonful oi 
 orange flower water, 2 teaspoonfuls of rose water, J^ pt. of cream, 
 I hard biscuit. 
 
 Make some puff paste and lay it thin in a dish and round 
 the rim ready to receive the pudding. Melt the butter, break 
 the eggs and add them (the yolks of all, the whites of five) well 
 beaten, to the melted Iflitter. Shake well together, then grate 
 the yellow part of the rind of the orange, add the sugar finely 
 sifted ; mix all well together, add the orange-flower water and 
 rose water and cream; grate into the mixture a hard biscuit; mix 
 all the ingredients thoroughly, pour into the dish lined with 
 paste, and bake very carefully as long as you would a custard 
 pudding. 
 
 610. Orange Pudding (2)— Ingredients— The rind of i Seville 
 
 6 oz. fresh butter, 6 oz. of white sugar, 6 eggs, i apple, puff paste. 
 
 Grate the rind and mix with the butter and sugar, adding 
 by degrees the eggs well beaten ; scrape a raw apple and mix 
 with the rest ; line the bottom and sides of a dish with paste, 
 pour in the orange mixture, and lay over it crossbars of paste. 
 It will take half an hour to bake. 
 
 611. Orange Pudding (3)— Ingredients— 2 Seville oranges, i sweet 
 
 orange, 6 eggs, ^ lb. of white sugar, yi lb. of butter, puff paste. 
 
 Boil the oranges, changing the water four times to remove 
 all bitterness. When they are quite tender take them out, cut 
 them in halves and remove the seeds and inward skins and 
 stringy portions. Beat the rinds and juice in a stone mortar, 
 squeeze in the juice of a sweet orange through a sieve, beat 
 
i8o The Dominion Cook Book. 
 
 up the yolks of six eggs and whites of three, and half a pound 
 of white sifted sugar. Mix all well together, and stir in the 
 melted butter. Bake in a dish lined and ornamented with 
 puff paste in not tqo quick an oven. 
 
 612. Shropshire Pudding— Ingredients— >^ lb. of suet, }i lb. of 
 
 bread-crumbs, I lemon, juice and rind, I nutmeg, ^ lb. of sugar, 5 
 eggs. 
 
 Boil three hours and serve with sweet sauce. 
 
 613. Lemon Pudding (i) — Ingredients— 2 eggs, 2 cupfuls of sugar, 
 
 4 tablespoonfuls of corn starch, 2 lemons, butter. 
 
 Beat the yolks of the eggs light, add the sugar ; dissolve 
 the corn starch in a little cold water, stir into it two tea- 
 cupfuls of boiling water ; put in the juice of the lemons, 
 with some of the grated peel. Mix all together with a tea- 
 spoonful of butter. Bake about fifteen minutes. When done 
 spread over the top the beaten whites of the eggs and brown. 
 
 614. Lemon Pudding (2) — Ingredients — % of lb. of bread-crumbs, 
 
 1 qt. of milk, 3 oz. of butter, I lemon, 4 oz. of white sugar, 4 eggs, 
 paste. 
 
 •Place the milk in a stewpan and bring to a boil ; add the 
 butter and when melted pour over the bread-crumbs. Mince 
 the lemon peel and with the sugar add to the other ingredients. 
 Well whisk the eggs, beat the whole for a few minutes. Line a 
 pie dish with paste and pour the mixture in. Bake for nearly 
 an hour. 
 
 615. Favorite Pudding — Ingredients — 3 egijs, flavoring, grated 
 
 rind and juice of a lemon, ^ teaspoonful of grated nutmeg, I cup of 
 grated bread-crumbs, I cup of finely chopped apples, I cup of Eng- 
 lish currants and I ^ cups of sugar. 
 
 Beat the eggs very lightly, flavor ; to this add the bread- 
 crumbs and remaining ingredients. Stir thoroughly ; then put 
 in a buttered pudding dish and boil at least two and a half hours. 
 Serve with any good sauce. 
 
 616. Marmalade Pudding — Ingredients — 2 oz. of lard or butter, 
 
 2 tablespoonfuls of brown sugar, 4 oz. of marmalade, I egg, I tea- 
 cupful of milk, 8 oz. of flour, i teaspoonful of baking powder. 
 
 Well mix the butter and sugar, then add the eggs well 
 beaten, the marmalade and milk, then the flour and baking 
 powder. Steam four hours. 
 
 617. Teacake Pudding — Ingredients — A teacake, butter custard' 
 
 milk, 2 eggs, sugar to taste. 
 
Pastry and Puddings. i8i 
 
 Cut the teacake into thin slices, butter and Hne a pie-dish 
 with them ; make the custard, pour in and bake forty minutes. 
 
 6i8. Holiday Pudding — Ingredients — ^A plain sponge cake, straw- 
 berry jam, icing, a rich custard, some preserved ginger. 
 
 Make the sponge cake in a round mould, take out the 
 inside of the cake with a cutter not too near the edge, put in a 
 good layer of strawberry jam, not too thickly spread. Cut the 
 inside of the cake you have taken out in slices, spread some 
 jam between each slice (different sorts of jam may be used, but 
 strawberry does very nicely), and replace the cake. Ice it nicely 
 over ; put it into a very slow oven to try the icing. Then make * 
 the custard and pour into it small pieces of preserved ginger. 
 Pour into the cake and serve hot. 
 
 619. Cabinet Pudding — Ingredients — lyi pts. of new milk, white 
 
 sugar, I lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4, 
 butter, 4 or 5 sponge cakes. 
 
 Boil the milk with enough white sugar to sweeten it, the 
 peel of a fresh lemon cut thinly, the cinnamon, mace and cloves. 
 Boil these ingredients as for a custard. Beat up the eggs. 
 Pour the boiling milk, etc., on to these, stirring continually, 
 then strain the whole through a hair sieve and leave to cool. 
 Take a good sized pudding mould, butter it well and line 
 with sponge cakes, cut into thin slices. Pour the custard into 
 the mould and tie it close. It will take an hour and a half to 
 boil. It is an improvement after buttering the mould and 
 before placing the sponge cakes, to arrange some stoned raisins, 
 slices of candied peel and nutmeg. Serve hot with sauce. 
 
 620. College Pudding — Ingredients — 8 oz. breid crumbs, 8 oz. 
 
 suet, 8 oz currants, I oz. citron peel, I oz. orange peel, a little sugar 
 and nutmeg, 3 eggs, beaten yolks and whites separately. 
 
 Mix well and shape them into balls, rub them over with 
 egg, and roll them in flour. Fry a nice brown in boiling butter 
 or lard, and drain them on blotting paper. Or they may be 
 put into small moulds and baked in the oven. Serve with 
 sweet sauce. 
 
 621. Steamed Pudding — Ingredients — I cup of suet, chopped fine, 
 
 I cup of molasses, l cup of currants — washed and dried-— I cup of 
 sour milk, i teaspoonful of soda, a little salt, flour. 
 
 Mix well, using flour enough to make a stiff dough ; pour 
 into a mould and steam four hours. 
 
i82 The Dominion Cook Book. 
 
 622. Oxford Dumplings — Ingredients — 2 oz. grated bread, 4 oz. 
 
 currants, 4 oz. suet chopped fine, i large spoonful of flour, I oz. 
 pounded sugar, 3 eggs, grated lemon peel and a little spice. 
 
 Mix with the yolks of the eggs well beaten and a little milk. 
 Divide into five dumplings half an inch thick, and fry a nice 
 brown in plenty of lard. Sifted sugar on them. 
 
 623. Marrow Pudding— Ingredients— 1>^ pts. of boiling milk, yi 
 
 pt. of bread crumbs, 4 eggs, 6 oz. of shreded marrow, 2 oz. raisins 
 and dried currants, grated nutmeg, and sugar to taste. 
 Pour the milk on the bread crumbs, cover up and allow to 
 soak thoroughly, then beat the eggs with the marrow and add 
 to the bread crumbs, with the raisins and currants, grated nut- 
 meg and sugar. Put into a buttered mould, boil two and a 
 half hours, turn it out and serve with pounded sugar. 
 
 624. Marrowy Pudding— Ingredients— 2 teacupfuls of flour, I of 
 
 suet chopped very fine, I egg beaten in a cup and the cup filled with 
 treacle, I teaspoonful of carbonate of soda, % teaspoonful of tartaric 
 acid and a little flavoring. 
 
 Mix well together ; put into a basin, but do not fill the basin 
 or tie it down, as the pudding will rise. Steam for two or three 
 hours. Serve with sweet sauce. 
 
 625. Fruit Pudding — Ingredients— Crust, 4. oz of suet to 6 of flour, 
 
 pinch of salt, and water enough to make a thick paste, fruit, sugar. 
 
 Make the crust of the suet, flour, salt and water ; roll it out 
 thin before putting into a buttered basin, then add the fruit 
 mixed with the sugar except in the case of apples, which are 
 sometimes hardened by boiling with sugar ; put on a lid of 
 paste, and boil the pudding an hour and a half Care should 
 be taken to roll the crust thin, in order to get as much fruit as 
 possible into the pudding. It is a good plan to stew a little fruit, 
 and serve it with the pudding, as it should be given to children 
 in large proportion to the crust. 
 
 626. Layer Pudding— Crust as for fruit pudding, jam or treacle. 
 Make a crust as for fruit pudding. Roll it out and line a 
 
 buttered basin with it, lay at the bottom a layer of jam or 
 treacle, then a thin layer of crust, and so on until the basin is 
 full. Boil an hour and a half 
 
 627 IMincemeat (witllGut Meat)— Ingredients for 4 different 
 receipts — 3 lbs. raisins, 3 lbs. currants, 3 lbs. almonds, well chopped, 
 3 lbs. apples, 2 oz. mixed spices, i oz. candied peel, juice of I lemon, 
 peel of 3 lemons, sugar to taste. 
 
Pastry and Puddings. 183 
 
 lyi lb. of suet, lyi lb. raisins, 1% lb. currants, \yi lb. sugar, 
 
 2 lbs. apples, chopped fine, of mace, cinnamon, and salt }^ oz. 
 pounded together, four cloves, the grated rind of 2 lemons and the 
 juice of one, I oz. of sweet almonds, pounded, yi lb. of candied 
 peel. 
 
 2 lbs. raisins, stoned, 2 lbs. currants, 2 lbs. beef suet, 3 lbs. raw 
 sugar, X lb- candied citron, ^ lb. candied lemon, % lb. candied 
 orange, the juice and rind of four lemons, 2 lbs. apples. 
 
 Currants and rasins, 2 lbs. each, brown sugar 1% lb., suet 1% 
 lb., salt yi oz., cloves, mace, cinnamon, less than a ^ oz. each, 
 apples 4, lemon i, orange and lemon peel % lb. each, all chopped 
 up together. When well soaked put in a jar for use. 
 
 628. Mincemeat (with iVIeat)— Ingredients— i^ lb. lean beef, 
 
 3 lbs. beef suet, 2 lbs. raisins, 2 lbs. currants, 2 lbs. sugar, 2 lbs. 
 mixed peel, i nutmeg, the rind of two lemons, the juice of I, 2 lbs. 
 of apples. 
 
 Stone the raisins and cut in halves, add the sugar, have the 
 currants washed, dried and ready for use. Sh'ce the peel, 
 grate the nutmeg, mince the apples, beef, suet and lemon peel, 
 strain the juice. Mix well and cover air tight. Will be ready 
 for use in three weeks. 
 
 629. Plum Pudding — Ingredients — 2 lbs. beef suet, V/i lb. bread 
 
 crumbs, 1% lb. flour, 2 lb. raisins, 2 lb. currants, % lb. mixed peel, 
 1^ lb. foots sugar, 14 eggs, a little nutmeg, ginger, allspice (pow- 
 dered), a large pinch of salt, ^ pint of milk. 
 
 Chop the suet as finely as possible, and any stale piece of 
 bread can be used for grating, allowing the above quantity; 
 mix with the suet and flour. Stone the raisins, and have the 
 currants perfectly washed and dried, the peel cut into thin 
 slices and added to the suet, bread and flour, mixing well for 
 some minutes, then adi the sugar and continue working with 
 the hands for five minutes. Put the eggs into a bowl (breaking 
 each into a cup first to ascertain that it is fresh and to remove 
 the speck), add to them grated nutmeg, powdered ginger, and 
 powdered allspice, according to taste, and a large pinch of salt ; 
 then stir in half a pint of milk ; beat all up together, and pour 
 it gradually into the other bowl, working the whole mixture 
 with the hand for some time. If the mixture be too stiff add 
 more milk, and continue to work it with a wooden spoon for at 
 least half an hour. Scald two pudding cloths, spread each in a 
 bowl and dredge them well with flour. Divide the composition 
 in two equal parts, put each in its cloth and tie it up tightly. 
 To boil the puddings place two inverted plates in saucepans 
 
1 84 The Dominion Cook Book. 
 
 filled with water, and when the water boils fast put each pud- 
 ding into its saucepan. Let them boil six hours, keeping the 
 saucepan full by adding more water as it is required, and 
 taking care that it never ceases boiling. Then take the 
 puddings out, and hang them up till the next day, when the 
 cloth of each pudding should be tightened and tied afresh, 
 and three hours' boiling as in the first instance will make them 
 ready for table. Serve with a sprig of holly stuck on the 
 top. 
 
 630. An Excellent Plum Pudding— Ingredients— i lb. of bread 
 
 crumbs, I lb. of suet, l^ lb. raisins, ^ lb. currants, 10 oz. of mixed 
 candied peel, 9 eggs, yi gill of milk. 
 
 Wash the currants carefully, pick and dry them ; then stone 
 the raisins and halve them carefully with a knife ; chop the 
 suet until very fine ; slice the candied peel thinly, and when 
 grating the bread crumbs be sure they are nice and fine. Mix 
 all well together, wetting with the well beaten eggs and milk. 
 Give the mixture a good stirring and empty into a mould 
 previously well buttered. Press it down firmly. Cover with a 
 floured pudding cloth and tie tightly. Boil for from five and a 
 half to six hours. When done hang the pudding up until it is 
 required. If the pudding is to be eaten hot boil two hours on 
 Christmas day, or on the day it is wanted. 
 
 631. Christmas Pudding— Ingredients— Pick and stone 2 lbs. of 
 
 good Valentias ; pick, wash and dry I lb. of currants ; chop 2 lbs. of 
 beef suet ; have ready % a lb. of brown sugar, 6 ox. candied peel, 
 cut thin, 2^ lbs. of flour, 6 eggs, a quart or more of milk, an ounce 
 of mixed spice, and a tablespoonful of salt. 
 
 Put the flour into a large pan, add the plums, currants, suet, 
 sugar, peel, spice and salt, and mix them well together while 
 dry. Beat the eggs well up in a large basin, and add a portion 
 of the milk, stirring it at the same time. Make a well in the 
 middle of the flour, and pour in the milk and eggs. Keep stir- 
 ring till all the ingredients are thoroughly mixed. Add more 
 milk if necessary, and stir up again ; the batter should be rather 
 stiff. Have a good stout cloth ready ; wet and flour it well, lay 
 it over a pan, pour in the batter, and tie it firmly up. When 
 the water in the copper or large kettle boils, put the pudding in 
 and let it boil gently for five or six hours. Turn it carefully 
 out of the cloth. Serve with or without sauce. 
 
 632. ice Pudding — Ingredients — }i lb. white sugar, a stick of 
 
 vanilla, 10 eggs, i gill of cream, 12 lbs. of ice, 6 lbs. of fine salt, 
 dried fruits. 
 
Pastry and Puddings. 185 
 
 Put the milk into a stewpan with white sugar and a stick of 
 vanilla; leave it to boil ten minutes. Mix the yolks of ten 
 eggs with the cream, pour in the milk, then put it back into the 
 stewpan, and stir until it thickens, but do not let it boil ; strain 
 it into a basin, and leave it to cool. Take the ice, pound it 
 small, add the salt ; mix together quickly, cover the bottom of 
 an ice pail (a common pail will do), place the ice pot in it, and 
 build it around with the ice and salt. This done pour the cream 
 into the pot, put on the cover, and never cease turning until 
 the cream becomes thick ; move it from the sides occasionally 
 with the ice scoop, to prevent it getting into hard lumps. The 
 mould to be used to set the pudding should be put on ice to 
 get quite cold. It is then filled with the cream to the level, 
 and three or four pieces of white paper wetted with cold \vater 
 are placed on it before you put on the cover, which should fit 
 very tight. The mould is then buried in the same mixture of 
 ice and salt used for freezing the cream in the first instance, and 
 is left until wanted, when it is dipped in cold water, turned out 
 on a napkin, and served. Dried fruits, cut small, may be put 
 in the cream when the mould is being filled. 
 
 633. Roly Poly Jam Pudding— Ingredients— Suet crust, 10 oz. 
 
 of any kind of jam. 
 
 Having made a nice suet crust, roll to the thickness of about 
 half an inch. Place the jam in the centre and spread equally 
 over the paste, allowing a margin of about half an inch for the 
 pudding to join. Roll up lightly, join the ends securely, place 
 upon a floured cloth, and secure with tape, allowing a little 
 room for the pudding to swell. Plunge into boiling water and 
 boil two hours. 
 
 634. Red Currant Pudding— Ingredients-Somered currants and 
 
 raspberries, sugar, slices of bread. 
 
 Stew the red currants and raspberries with sugar till thor- 
 oughly done, pour off all the juice, and put the fruit while hot 
 into a pudding basin lined with bread made to fit nieely ; fill 
 the basin up with fruit, and cover it with a slice of bread made 
 to fit nicely ; let it stand till quite cold with a plate on it. Boil 
 up the juice which was poured off with a little more sugar, 
 and let that get cold. When served the pudding must be 
 turned out on a dish and the juice poured all over it so as to 
 color the bread thoroughly. It can be served with custard or 
 cream. 
 
The Dominion Cook Book. 
 
 635. Raspberry Pudding— Ingiedients—i pt. of bread crumbs, i 
 
 qt. of milk, 2 cupfuls of sugar, I lemon, butter, a cupful of preserved 
 raspberries, 4 eggs. 
 
 Mix the bread crumbs, milk, two cupfuls of sugar, the peel 
 of the lemon grated, the yolks of the eggs, and a small piece of 
 butter, and bake. When done spread over the top a cupful of 
 preserved raspberries ; put over that a meringue made with 
 the whites of the eggs, a cupful of sugar and the juice of the 
 lemon. Return it to the oven to color; let it partly cool and 
 serve it with rich cream. 
 
 636. Sweet Potato Pudding — Ingredients— 2 cups of mashed 
 
 sweet potato (the potato must first be boiled), a cup of sugar, a small 
 cup of butter, 3 eggs, J^ teaspoonfiil of soda dissolved in a little hot 
 water, a teaspoonful of lemon extract, and ^ teaspoonfiil of grated 
 nutmeg. 
 
 Beat the eggs until they are very light, rub the butter and 
 sugar to a cream, and mix all with the potato ; cover a deep 
 plate or shallow pudding dish with a thick crust ; then put in 
 the mixture, and bake slowly for three-quarters of an hour. 
 
 637. A Good Baked Pudding— Ingredients — i pt. of new milk, 3 
 
 spoonfuls of flour, yi lb. of butter, 5 eggs, salt to taste, rind of 
 lemon and sugar. 
 
 Make the milk and flour into a hasty pudding, mix with the 
 butter ; when cold add the eggs well beaten, and the remaining 
 ingredients. Bake three-quarters of an hour. 
 
 638. Rice and Raisin Pudding— Ingredients — 5 eggs, i cup 
 
 of rice, i cup of sugar, butter the size of an egg, 2 handfuls of 
 
 raisins. 
 
 Simmer the rice in a quart of milk until tender ; remove 
 from the stove to cool. Well whisk the yolks of the eggs and 
 add to the rice, also the rest of the milk, sugar, and butter. 
 Then well beat the whites of the eggs, stone the raisins, and 
 add to the other ingredients. Grate nutmeg on the top and 
 bake one hour. 
 
 639. Sir Watkin Wynn's Pudding— Ingredients— 4 oz. ground 
 
 rice, ^ lb. suet, % lb. bread crumbs, 4 yolks and 2 whites of eggs, 
 4 tablespoonfuls of orange marmalade. 
 
 Mix well together the day before using. Put it in a well- 
 buttered mould that will just hold a quart, taking care to 
 beat it up well just before you mould it, and do not press 
 it tightly. Let it boil four hours. Serve with or without 
 sauce. 
 
Pastry and Puddings. 187 
 
 640. Newcastle Pudding — Ingredients — 4 oz. butter, 6 oz. rice 
 
 flour, 6 oz. white sugar, 4 eggs, a pinch of carbonate of soda, 10 drops 
 of essence of lemon. 
 
 Beat the rice flour, sugar, eggs and soda in a basin until 
 very light and white ; then beat the butter to a cream, and 
 put it into the pudding with ten drops of essence of lemon. 
 Beat all together for five minutes. Butter a mould, pour the 
 pudding into it, and boil for two hours. Serve with or without 
 sauce. 
 
 641. Plain Rice Pudding — Ingredients— X lb. best rice, i pt. of 
 
 new milk. 
 
 Wash the rice, put it in a pie dish with a pint of new milk, 
 and allow it to bake rather quickly for three-quarters of an 
 hour. If the pudding is required to be moist, half a pint more 
 milk must be allowed. A good nourishing rice pudding may 
 be made with a quarter of a pound of rice, a pint of milk, half 
 a pint of water, and one ounce of finely-shred beef suet. 
 Sugar and flavoring may, if desired, be stirred into the pud- 
 ding before sending to the table. Children generally like rice 
 thus cooked with sugar and lemon juice, which should be 
 added when served to them. 
 
 642. Rice Custard Pudding— Ingredients— ^ lb. best rice, i}i 
 
 pts. of milk, an egg or two, sugar, flavoring. 
 
 Bake the rice as in the preceding recipe ; when done, add 
 to it half a pint of milk, into which an egg or two, sugar to 
 taste, and flavoring have been whisked. Bake very gently for 
 three-quarters of an hour. 
 
 643. Rice and Apple Pudding— Ingredients— A cupful of rice, 
 
 6 apples, a little chopped lemon peel, 2 cloves, sugar. 
 
 Boil the rice for ten minutes, drain it through a hair sieve 
 until quite dry. Put a cloth into a pudding basin and lay the 
 rice round it like a crust. Cut the apples into quarters, and 
 lay them in the middle of the rice with a little chopped lemon 
 peel, cloves and some sugar. Cover the fruit with rice, tie up 
 tight, and boil for an hour. Serve with melted butter, sweet- 
 ened and poured over it. 
 
 644. Ground Rice Pudding — Ingredients — 2 oz. of ground rice, 
 
 I pt. of cold milk, 6 lumps of sugar, i egg. 
 
 Mix the rice in half a pint of cold milk, pour on it half a 
 pint of boiling milk, in which the sugar has been dissolved, and 
 
i88 The Dominion Cook Book. 
 
 stir over the fire for ten minutes. Put in the pudding the egg 
 well beaten, and bake in a buttered tart dish for three-quarters 
 of an hour. 
 
 645. Cream Tapioca Pudding — Ingredients — 3 tablespoonfuls 
 
 of tapioca, 4 eggs, 3 tablespoonfuls of sugar, 3 tablespoonfuls of 
 prepared cocoanut, i ql. ol milk. 
 
 Soak the tapioca in water over night, put it in the milk and 
 boil three-quarters of an hour. Beat the yolks of the eggs into 
 a cup of sugar, add the cocoanut, stir in and boil ten minutes 
 longer ; pour into a pudding dish ; beat the whites of the eggs 
 to a stiff froth, stir in three tablespoonfuls of sugar ; put this 
 over the top and sprinkle with cocoanut and brown five min- 
 utes. 
 
 646. Tapioca Pudding;— Ingredients — 10 tablespoonfuls of tapioca, 
 
 I qt. of rich milk, -^ tablespoonfuls of butter, 6 tablespoonfuls of 
 white sugar, i lemon. 
 
 Take the tapioca, wash it in warm water, drain and put the 
 tapioca in a pan with the milk. Set the pan over a kettle of 
 boiling water and stir till it thickens ; then add the butter, 
 sugar and lemon, grated (or flavor to suit the taste with good 
 lemon or vanilla extract). 
 
 647. French Tapioca — Ingredients — 2 oz. of fine tapioca, yi pt. of 
 
 milk, I well-beaten egg, sugar and flavoring. 
 
 Take the tapioca de la couronne, and boil it in half a pint 
 of water until it begins to melt, then add the milk by degrees, 
 and boil until the tapioca becomes very thick ; add the egg, 
 sugar, and flavoring to taste, and bake gently for three-quar- 
 ters of an hour. This preparation of tapioca is superior to any 
 other, is nourishing, and suitable for delicate children. 
 
 648. Velvet Pudding — Ingredients — 5 eggs, i^ cupiuls of sugar, 4 
 
 tablespoonfuls of corn starch, 3 pts. of milk. 
 
 Dissolve the corn starch in a little cold milk, and add one 
 cupful of sugar and the yolks of the eggs beaten. Boil three 
 pints of milk and add the other ingredients while boiling ; re- 
 move from the fire when it becomes quite thick ; flavor with 
 vanilla and pour into a baking dish ; beat the whites of the eggs 
 to a stiff froth, add half a cup of sugar, turn over the pudding, 
 and place it in the oven and let brown slightly. 
 
 649. Sauce (forVelvetPudding)— Ingredients— Yolks ofzeggs, 
 
 I cupful of sugar, i tablespoonful of butter, i cup of milk. 
 
Pastry and Puddings. 189 
 
 Well beat the yolks, sugar and butter; add to the milk 
 (boiling), and set on the stove till it comes to boiling heat ; 
 flavor with vanilla. 
 
 650. Florentine Pudding— Ingredients— i qt. of milk, 3 table- 
 spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, %, a 
 teacupful of sugar, flavoring, lemon or vanilla, or according to taste, 
 white sugar. 
 
 Put the milk in a saucepan and allow it to boil. Add to the 
 corn starch (mixed in the milk) the yolks of the three eggs 
 beaten, the sugar and flavoring ; stir in the scalding milk, con- 
 tinue stirring until the mixture is of the consistency of custard. 
 Pour into baking tin ; beat the whites of the eggs in a teacup of 
 pulverized sugar and when the pudding is cooked spread on 
 the top ; place in the oven to brown. Can be eaten with cream, 
 but is very nice without. 
 
 6ji. Semolina Pudding — Ingredients — 2 oz. of semolina, i pt. of 
 milk, sugar, flavoring, i egg. 
 
 Boil the semolina in the milk, sweeten and flavor, and beat 
 in the egg ; put the pudding in a buttered tart dish ; bake an 
 hour in a slow oven. 
 
 652. Sweet Macaroni — Ingredients — X •l'- °f best macaroni, 2 qts. 
 
 of Vfater, a pinch of salt, i teacupful of milk, % lb. of white sugar, 
 flavoring. 
 
 Break up the macaroni into small lengths, and boil in the 
 water (adding the salt) until perfectly tender ; drain away the 
 water, add to the macaroni, in a stewpan, the milk and sugar, 
 and keep shaking over the fire until the milk is absorbed. Add 
 any flavoring and serve with or without stewed fruit. 
 
 653. Macaroni Pudding — Ingredients^^ ^^- °f macaroni, cus- 
 
 tard, 2 eggs, I pt. of boiling milk, sugar and flavoring to taste. 
 
 Boil the macaroni as for the above dish, when done drain 
 away the water, and put the macaroni into a tart dish ; pour 
 over it custard, the sugar and flavoring to taste ; bake very 
 slowly for an hour. 
 
 654. Custard Pudding (Baked)— Ingredients— >^ pt. of milk, a 
 
 little white sugar, 2 eggs, flavoring. 
 
 Boil the milk, with sufficient sugar to taste, and whip 
 into it the eggs (the whites and yolks previously well beaten 
 together), add flavoring to taste; put the pudding into a pie 
 dish, and place it in another vessel half full of boiling water. 
 
I go The Dominion Cook Book. 
 
 put into the oven, and bake gently for about half an hour ; or, 
 if more convenient, the pie dish may be placed in a stewpan 
 half filled with water, by the side of the fire, and allowed to 
 cook slowly. 
 
 655. Oatmeal Pudding— Ingredients— 2 oz. of fine Scotch oatmeal, 
 
 % pt. of cold milk, i pt. of boiling milk, sugar to taste, 2 oz. of 
 bread crumbs, i oz. of shred suet, i or 2 beaten eggs, lemon flavor- 
 ing or grafed nutmeg. 
 
 Mix with the oatmeal, first the cold milk, and then add the 
 boiling milk; sweeten, and stir over the fire for ten minutes, 
 then add the bread crumbs ; stir until the mixture is stiff, then 
 add the suet and eggs ; add flavoring. Put the pudding in a 
 buttered dish and bake slowly for an hour. 
 
 656. Indian Corn Flour Pudding— Ingredients— 2 oz. of Indian 
 
 corn flour, }i pt. of milk, % pt. of boiling milk, sweetening and 
 flavoring to taste, I egg. 
 
 This must not be confounded with corn flour sold in packets, 
 which in some cases is the starch of Indian corn or maize, de- 
 prived of much of its nutritive value by the process it under- 
 goes to render it white and smooth. Indian corn flour is the 
 finely-ground flour of maize. "Properly prepared, it furnishes 
 a wholesome, digestible, and nutritious food." Like oatmeal, 
 it requires to be thoroughly well boiled. Vanilla is the most 
 suitable flavoring for this pudding, but any other may be used. 
 Mix the corn flour smooth in the cold milk and then stir in the 
 boiling milk. Sweeten and flavor. Put into a clean stewpan 
 and stir over the fire until it becomes thick ; beat in the egg, put 
 the pudding in a buttered tart dish and bake very slowly for 
 three-quarters of an hour. 
 
 657. Sunday Pudding— Ingredients — X '^- °f bread crumbs, ^ 
 
 pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam. 
 
 Boil the bread crumbs in the milk, sweeten and flavor, and 
 when the bread is thick stir in the yolks of the eggs. Put the 
 pudding into a buttered tart dish, bake slowly for three-quarters 
 of an hour. Then spread over the top a layer of strawberry 
 jam, and on this the whites of the eggs beaten with a teaspoon- 
 ful of sifted sugar to a strong froth. Dip a knife in boiling 
 watei:, and with it smooth over the whites, put the pudding 
 again into a moderate oven until the top is a light golden brown. 
 Serve immediately. 
 
Pastry and Puddings. 191 
 
 658. Yorkshire Pudding (i)— Ingredients— 1 egg, a pinch of salt, 
 
 milk, 4 tablespoonfuls of flour. 
 Take the egg and salt and beat with a fork for a few minutes. 
 Add to this three tablespoonfuls of milk and the flour ; beat 
 (with a spoon) very well, whilst in a batter, for ten minutes. 
 Then add milk till it attains almost the consistency of cream. 
 Take care to have the dripping hot in the pudding tin. Pour 
 the batter into the tin to the thickness of about a quarter of an 
 inch, then bake under the roasting joint. The above will make 
 a pudding of moderate size, perhaps one dozen squares. The 
 great secret of a pudding being light is to mix it two hours 
 before cooking it. 
 
 659. Yorksllire Pudding(2) — Ingredients— 6tablespo6nfuls(heaped) 
 
 of flour, 1% pts. of milk, 3 eggs. 
 
 Put the flour in a basin with a little salt, stir in enough milk 
 to make it a stiff batter. When quite smooth put in the eggs, 
 well beaten, and the rest of the milk. Beat again, put in shal- 
 low tin rubbed with beef dripping. Bake for an hour, then put 
 under the meat half an hour to catch a little dripping. Cut in 
 small squares to serve. The secret of lightness is to have 
 smooth batter highly beaten, hot oven, and serving very quickly 
 — in fact, that intelligent care in small details which gives 
 perfect cooking. 
 
 660. Steak Pudding— Ingredients— ^ lb. of suet, 18 oz. of flour, a 
 
 large teaspoonful of baking powder, pepper and salt to taste, Ij^ 
 lbs. of steak, 6 oz. of bullock's kidney. 
 
 Chop the suet finely. Add the baking powder and salt to 
 the flour, and then mix in the suet. Add gradually a glass of 
 cold water (about half a pint), mixing all the time ; roll into a . 
 sheet. Cut the steak into pieces and the kidney into slices, 
 sprinkling well with pepper and salt. Grease a pudding mould 
 and line it with the paste. Place the meat in and pour in about 
 two wine glasses of cold water. The meat must only come 
 level with the top. Cover with the paste, tie down in a floured 
 cloth, plunge into boiling water and boil for two and a quarter 
 hours. 
 
 661. Graham Pudding — Ingredients — 2 cups of Graham flour, 2 
 
 eggs, I qt. of milk, butter the size of an egg, salt to taste. 
 
 Put a pint of milk into a buttered stewpan, and allow to 
 heat slowly. Mix the rest of the milk, in the flour, and beat 
 lightly with the butter, eggs and salt Then pour the hot milk 
 
192 The Dominion Cook Book. 
 
 upon it, mix well, return to the fire surrounded by boiling water, 
 and stir constantly for a quarter of an hour ; grate nutmeg 
 upon it. Serve in uncovered dish, and eat with butter and 
 sugar. 
 
 662. Cottage Pie — Ingredients — 2 lbs. of potatoes, scraps of cold 
 
 meat, i onion, 1^ oz. of butter, pepper and salt to taste, jS^ a glass 
 of milk. 
 
 Boil and mash potatoes (or if there are any cold ones at 
 hand, they will do as well) ; put the milk and butter on the fire 
 to boil, and when boiling pour upon the mashed potatoes and 
 mix to a paste ; place the meat in a pie dish with a little fat in 
 layers, mince the onion and sprinkle each layer with it, also 
 pepper and salt ; half fill the dish with water or gravy and 
 cover with the potatoes, smoothing neatly and marking with a 
 fork into a pattern ; bake half an hour. 
 
 663. Pork Pie — Ingredients — For paste, % lb. of lard, yi oz. of butter, 
 
 I lb. of flour. 
 
 Make a paste thus : — Melt the lard and butter in hot milk 
 (not boiling) ; when it rises to the top of the stewpan skim it 
 off, and mix it warm with the flour ; raise the crust, when 
 sufficiently kneaded, on a round block of wood about four 
 inches in circumference and six inches in height. Take lean 
 pork, cut it up in small square pieces, season with pepper and 
 salt, fill the pie, put on a lid of paste, and decorate with paste 
 ornaments, cut out with tin cutters. 
 
 664. Eel Pie — Ingredients — Eels, salt, pepper and nutmeg, puff paste, i 
 
 onion, a few cloves, a little stock, i ^egg, butter, flour, and lemon 
 juice. 
 
 Skin and wash some eels, remove the heads and tails ; cut 
 up the fish into pieces about three inches long, season them 
 with salt, pepper and nutmeg. Border a pie dish with puff 
 paste, put in the eels with a chopped onion, and a few cloves, 
 add a little clear stock ; cover with puff paste, brush over the 
 crust with the yolk of an egg, and bake ; make a sauce with 
 the trimming of the eels, some white stock seasoned with salt 
 and pepper ; thicken it with a liaison of butter and flour, add 
 some lemon juice, strain and pour it quite hot through a funnel 
 into the pie. 
 
 665. Pigeon Pie — Ingredients — Pigeons, pepper, and salt, a piece o' 
 
 butter, a bunch of parsley, a beef steak, 2 hard boiled eggs, I cup 
 of water, a few pieces of ham, crust. 
 
Pastry and Puddings. 193 
 
 Rub the pigeons with pepper and salt, inside and out ; in 
 the former put a piece of butter, and if approvedi some parsley 
 chopped with the livers, and a little of tne seasoning j lay the 
 steak at the bottom of the dish, and the birds on it ; between 
 every two a hard egg. Put the water in the dish ; and if you 
 have any ham in the house, lay a piece on each pigeon, it is a 
 great improvement to the flavor. Observe when the ham is 
 cut for gravy or pies, to take the under part rather than the 
 prime. Season the gizzards, and the two joints of the wings, 
 and put them in the centre of the pie ; and over them in a 
 hole made in the crust, three feet nicely cleaned to show what 
 pie it is. 
 
 666. Raised Beef Steak Pie— Ingredients— Some tender steak, 
 
 butter, pepper and salt, lemon juice, shalots chopped finely, oysters, 
 crust, ketchup. 
 
 Remove any skin there may be adhering to the fat of the 
 steaks, heat them over the fire with the butter, pepper, salt, 
 lemon juice and finely chopped shalots; when half cooked, 
 remove from the fire and place on a dish to cool ; blanch the 
 oysters, strain off the liquor, preserving for future use, make a 
 crust and place a layer of steaks at the bottom of the dish, and 
 then put in some oysters, and continue to do this until all are 
 used ; cover with crust, ornament the top with a pretty device 
 and put in the oven to bake. When done mix with some nice 
 ketchup, serve with oyster liquor. 
 
 667. Raised French Pie — Ingredients — Pie crust, some veal, a few 
 
 muahrooms, a few slices of ham, a chicken cut up, a sweetbread cut 
 into slices, pepper and salt, sweet herbs, 6 yolks of hard boiled eggs. 
 
 Raise a crust about three inches high, lay in some slices of 
 the veal, then a few of the mushrooms, then a few slices of 
 ham, then the chicken, a few more mushrooms and the sweet- 
 bread ; add seasoning, cover in and bake for two hours in a 
 slack oven ; when done pour off the fat and add the eggs. 
 
 668. iVIacaroni Pie — Ingredients — % lb. of macaroni, }i lb. of saus- 
 
 ages, a small bunch of parsley, water, a gill of stock, a pinch of salt, 
 chopped parsley. Pastry — 8 oz. of flour, 6 oz. of lard (or well 
 clarified dripping). 
 
 Stew the macaroni till tender in a pint of water to which 
 
 add the stock and salt ; open the sausages lengthwise and 
 
 scrape out the meat ; then put a layer of macaroni in a small 
 
 pie dish, another of sausage meat and a sprmWing of pepper, 
 
 13 
 
194 The Dominion Cook Book. 
 
 salt and chopped parsley, and so on in alternate layers until all 
 are used. Moisten with two tablespoonfuls of water ; cover 
 with the pastry and bake half an hour. 
 
 669. Chicken Pie —Ingredients — 2 young fowls; seasoning; white 
 
 pepper, salt, a little mace, and nutmeg all of the finest powder, and 
 cayenne. Some fresh ham cut in slices, or gammon of bacon, some 
 forcemeat balls, and hard eggs. Gravy from knuckle of veal or a 
 piece of scrag, shank bone of mutton, herbs, onions, mace, and 
 white pepper. 
 
 Cut up the fowls ; add the seasoning. Put the chicken, 
 slices of ham, or gammon of bacon, forcemeat balls and hard 
 eggs by turn in layers. If it be baked in a dish put a little 
 water, but none if in a raised crust. By the time it returns 
 from the oven have ready a gravy made of the veal or scrag, 
 shank bones of mutton and seasoning. If to be eaten hot you 
 may add mushrooms, etc., but not if to be eaten cold. If it is 
 made in a dish, put as much gravy as will fill it ; but in raised 
 crust the gravy must be nicely strained, and then put in cold 
 as jelly. To make the jelly clear, you may give it a boil with 
 the whites of two eggs, after taking away the meat, and then 
 run it through a fine lawn sieve. 
 
 670. Gibiet Pie — Ingredients — Some goose or duck giblets, water, 
 
 onion, black pepper, a bunch of sweet herbs, a large teacupful of 
 cream, sliced potatoes, plain crust, salt. 
 
 Line the edge of a pie dish with a plain crust. Stew the 
 giblets in a small quantity of water with the seasoning till nearly 
 done. Let them grow cold and if not enough to fill the dish, 
 lay a beef, veal or two or three mutton steaks at the bottom. 
 Add the giblets that the liquor was boiled in. Lay slices of 
 cold potatoes on the top and cover with the crust ; bake for an 
 hour and a half in a brisk oven. < 
 
 671. Beefsteak and Oyster Pie — Ingredients— Steak, seasoning: 
 
 pepper, salt, eschalot minced finely. Oysters, lemon peel, mace 
 and a sprig of parsley, i oz. of butter rolled in flour. 
 
 Prepare your steaks by beating them gently with a circular 
 steak beater, add the seasoning, put layers of them and of 
 oysters. Stew the liquor and beards of the latter, with the 
 lemon peel, mace, and the sprig of parsley. These ingredients 
 are to be boiled in about three spoonfuls of water and butter 
 rolled with flour,^en strained off, and put into the dish when 
 the pie is bakedip 
 
Pastry and Puddings. 195 
 
 672. Oyster Pie — Ingredients — Oysters, sweetbreads, suit, pepper, 
 
 mace, % a teacupful of liquor, some gravy, a teacupful of cream, 
 white gravy. 
 
 Open the oysters, and strain the liquor from them ; parboil 
 them after taking off their beards. Parboil sweetbreads, cut 
 them in slices, lay them and the oysters in layers, add seasoning, 
 then put the liquor, and the gravy. Bake in a slow oven, and 
 before you serve, add the cream, a little more oyster liquor, and 
 a cupful of white gravy, all warm, but not boiling. 
 
 673. Veal Pie— Ingredients — 3 or 4 lb. of veal, a few slices of ham or 
 
 bacon, powdered mace, cayenne, nutmeg, salt, forcemeat, 3 eggs. 
 
 Cut the veal into convenient pieces, place in saucepan and 
 cover with cold water. Allow to come slowly to a buil then 
 remove from the stove and place in a pie dish ; pour the liquor 
 over the meat, add the ham or bacon and seasoning, boil the 
 eggs hard and cut into rings, place neatly over the meat, have 
 ready veal forcemeat made into balls about the size of marbles 
 Line the edge of the pie dish with any paste preferred and 
 cover thp whole with the same, make a hole in the centre and 
 bake ab^dt one to one and a half hours. 
 
 674. Veal, Chicken & Parsley Pie— Ingredients— Slices of neck 
 
 or leg of veal, salt, parsley, milk, crust, }i pint of cream. 
 
 Take the slices of veal (if from the leg, about the knuckle), 
 season them with the salt ; scald some parsley picked from the 
 stems, and press it dry ; cut it a litde, and lay it at the bottom 
 of the dish ; then put the meat, and so on, in layers. Fill the 
 dish with milk, but not so high as the crust ; cover it with 
 crust, and when baked pour out a little of the milk, and put in 
 the scalded cream. Chickens may be cut up and cooked in 
 the same way. 
 
 675. Mutton Pie — Ingredients — Loin of mutton, 2 kidneys, pepper 
 
 and salt to taste, }i pint of gravy or water, a little minced parsley, a. 
 liitle onion if liked. 
 
 Cut the meat into chops, remove the bone and trim them 
 neatly, allowing a very small piece of fat to each chop. Cut 
 the kidneys into small pieces also and mix with the mutton ; 
 arrange neatly in pie dish, sprinkle parsley and seasoning, 
 pepper and salt over it^ then pour in the gravy and cover with 
 puff or any paste preferred. Bake one and a half hours. 
 
 676. Lemon Pie— ingredients— Crust, i lemon, 1% cups of white 
 
 sugar, I cup of water, a piece of butter the^ize of an egg, i table- 
 spoonful of flour, I egg. % 
 
i'.)6 The Dominio.v Cook Book. 
 
 First make your crust as usual ; cover your pie tins. (I 
 use my jelly cake tins) and bake exactly as for tart crusts. If 
 you make more than you need, never mind, they will keep. 
 While they are baking, if they rise in the centre, take a fork 
 and open the crust to let the air out. Now make the filling as 
 follows : For one pie take a nice lemon and grate off the out- 
 side, taking care to get only the yellow ; the white is bitter. 
 Squeeze out all the juice ; add white sugar, water, and butter. 
 Put in a basin on the stove. When it boils stir in the flour, 
 and the yolk of one egg, beaten smooth with a little water. 
 When it boils thick take off the stove and let it cool. Fill your 
 pie crust with this. Beat the white of an egg stiff; add a heap- 
 ing tablespoonful of sugar; pour over the top of the pie. 
 Brown carefully in the oven. 
 
 677. Lemon Pie {2} — Ingredients — i cup of sugar, i tablespoonful 
 
 butter, I egg, i lemon, juice and rind, i teacupful of boiling water 
 and I tablespoonful corn starch. 
 
 Dissolve the corn starch in a little cold water, then stir it 
 into the boiling water ; cream the butter and sugar, then pour 
 over them the hot mixture ; cool, add the lemon juice, rind and 
 beaten egg ; bake with or without upper crust. 
 
 678. Lemon Pie (3) — Ingredients — 3 eggs, I large spoonful of butter, 
 
 I small cup of sugar, juice and rind of a lemon. 
 
 Beat the butter and sugar until like cream. Beat the yolks 
 and whites of the eggs separately, grate the lemon peel and 
 strain the juice, add the yolks and lemon to the butter and 
 sugar, and mix well. Then bake in two open tins of paste. 
 Beat the whites to a stiff meringue, with three tablespoonfuls 
 of sugar and a few drops of rose water. When the pies are 
 done spread the meringue over and return to the ovefa for five 
 minutes. 
 
 679. Peach Pie — Ingredients — Fuff or short crust, peaches, sugar. 
 Line a dish with a nice crust, skin the peaches, remove the 
 
 stones, and put the fruit into the dish, with a little sugar and 
 water. Cover with crust and bake a golden brown. 
 
 680. Rhubarb Pie — Ingredients — Rhubarb, a little lemon peel, sugar, 
 
 water, short crust. 
 
 Take a deep pie dish, wipe with a clean damp cloth the 
 stalks, cut into pieces about an inch in length, mince the lemon 
 peel, line the edgeiof the dish with the crust, then fill the dish 
 
Pastry and Puddings. 197 
 
 with rhubarb, sugar and lemon, adding a cup of water. Cover 
 with crust, making a hole in the middle. Bake about three 
 quarters of an hour. 
 
 681. Gooseberry Pie — Ingredients — Gooseberries, sugar, crust. 
 
 Top and tail the berries, line the edge of a deep dish with 
 short crust. Put the berries into it with at least six ounces of 
 moist sugar and a little water. Cover with upper crust and 
 bake from half to three quarters of an hour. 
 6S2. Red Currants and Raspberry Pie— Ingredients— i qt. of 
 
 currants, ^ pt. of raspberries, 6 oz. of moist sugar, crust. 
 
 Pick the currants, and proceed as above. 
 
 683. Cocoanut Pie — Ingredients — l cup of grated cocoanut, ^ pt. of 
 
 milk, 2 crackers, 3 eggs, butter, salt, rind of ^ lemon, sugar if 
 desired, puff crust. 
 
 Make a nice puff crust, line a dish and bake, when done, 
 set aside to cool ; soak the cocoanut in the milk, pound the 
 crackers, well whisk the eggs, and grate the rind of the half 
 lemon. Mix all together, adding a little salt, sugar and butter. 
 When well mixed place in the pie dish, and put in the oven to 
 slightly brown. 
 
 684. Pudding Pies — Ingredients — i^ pts. milk, ^ lb. ground rice, 
 
 ^ lb. of butter, ^ lb. of white sugar, 6 eggs, puff paste, a few 
 currants, flavoring. 
 
 Put the lemon rind in the milk, and set on the stove to 
 infuse ; when well flavored strain, add the rice, and allow it to 
 come to a boil slowly, and boil ten or fifteen minutes, stirring 
 all the time. Remove from the fire and add butter and sugar ; 
 well whisk the eggs and add also. Line patty pans with puff 
 paste, put about a tablespoonful in each pie. Strew a few cur- 
 rants on each pie and bake about twenty minutes. 
 
 685. Pumpkin Pie— Ingredients— i pt. of well stewed and strained 
 
 pumpkin, I qt. of scalding hot rich milk, lyi cups of sugar, 4 eggs, 
 I teaspoonful of salt, i tablespoonful of ginger and i of ground cinna- 
 mon. 
 
 Bake in pie plate lined with good paste ; do not let mixture 
 stand after it is put together, but bake at once. 
 
 686. Pumpkin Pie (2)— Ingredients— l qt. of stewed pumpkin pressed 
 
 through^a sieve, 9 eggs, whites and yolks beaten separately, 2 qts. 
 milk, 1 teaspoonful of mace, I of cinnamon and i of nutmeg, lyi 
 cups of sugar. 
 
 Beat all together and bake with one crust. 
 
19* The Dominion Cook Book. 
 
 687. Pumpkin Pie (3) — Ingredients — A pumpkin, i good cupful of 
 
 molasses, to a whole pumpkin allow 3 pts. of rich milk, 4 eggs, some 
 salt, a little cinnamon, brown sugar to taste, crust. 
 
 Prepare the pumpkin by cutting into small pieces. Stew 
 rapidly until it is soft and the water is stewed out, then let it 
 remain on the stove to simmer all day. When well cooked 
 add the molasses, and cook all down until dry. Then sift 
 through a cullender, it will nearly all go through if properly 
 cooked. Then add the milk, spices and eggs. Too much 
 spice destroys the flavor of the pumpkin. Sweeten to taste. 
 Then bake in a crust the same as for custard. Let it cook 
 until of a dark brown color. This is a very wholesome dish. 
 
 688. Marlborough Pie — Ingredients — 6 tart apples, 6 oz. of sugar, 
 
 6 oz. of butter or thick cream, 6 eggs, the grated peel of i lemon, 
 and ^ the juice. 
 
 Grate the apples, after paring and coring them ; stir together 
 the butter and sugar, as for cake ; then add the other ingredi- 
 ents, and bake in a rich under paste only. 
 
 689. French Pancakes— Ingredients — 5 eggs, nearly a pt. of cream, 
 
 I oz. of butter. 
 
 Beat the cream till it is stiff, and the yolks and whites separ- 
 ately, and add to the cream and beat the mixture for five min- 
 utes ; butter the pan and fry quickly, sugar and roll, and place 
 on a Jiot dish in the oven. Serve very hot. 
 
 690. French Pancakes (2)— Ingredients— X pt. of milk, 2 oz. of 
 
 butter, 2 oz. of loaf sugar, 2 oz. of flour, 2 eggs. 
 
 Put milk, butter and sugar into a saucepan to dissolve (not 
 boil), beat eggs and flour together till quite smooth, then add 
 the other ingredients and well mix. Divide this quantity and 
 put it in four saucers to bake for twenty minutes ; lay two pan- 
 cakes on a dish, and spread preserve over, cover them with the 
 other two pancakes ; serve very hot. 
 
 691. Rice Pancakes— Ingredients — % lb. of rice, i pt. of cream, 8 
 
 eggs, a little salt and nutmeg, yi, lb. of butter, flour. 
 
 Boil the rice to a jelly in a small quantity of water ; when 
 cold, mix it with the cream, well whisk the eggs and add also, 
 with, a little salt and nutmeg. Then stir in the butter, just 
 warmed, and add, slowly stirring all the time, as much flour as 
 will make the batter thick enough. Fry in as little lard as 
 possible. 
 
Pastry and Puddings. 199 
 
 692. Irish Pancakes — Ingredients — 8 eggs, i pt. of cream, nutmeg 
 
 and sugar to taste, 3 oz. of butter, }i pt. of flour. 
 
 Beat eight yolks and four whites of eggs, strain them into 
 the cream, put in grated nutmeg and sugar to taste ; set three 
 ounces of fresh butter on the fire, stir it, and as it warms pour 
 it to the cream, which should be warm when the eggs are put 
 to it ; then mix smooth almost half a pint of flour. Fry the 
 pancakes very thin ; the first with a piece of butter, but not 
 the others. Serve several on one another. 
 
 693. English Pancakes — Ingredients— 4 oz, flour, 2 eggs, a. little 
 
 more than ^ pt. of milk, a pinch of salt, 2 oz. of lard, a few drops 
 of lemon juice, 2 oz. of sugar. 
 
 ■ Add the salt to the flour, break the eggs into the flour with 
 a spoonful of milk, and mix well ; then add slowly the rest of 
 the milk, mixing all the time ; grease the pan with a small piece 
 of lard, and proceed to fiy them (they should be very thin) ; 
 and as they are done put two or three drops of lemon juice 
 and a sprinkling of sugar on each. 
 
 694. Apple Pie — Ingredients — Some nice cooking apples, sugar, some 
 
 shred lemon peel, juice or a glass of cider. 
 
 Pare and core the fruit having wiped the outsides with a 
 damp cloth. Then boil the apples in a little water with the 
 cores until it tastes well, strain, and put a little sugar, and a 
 piece of bruised cinnamon, and simmer again. In the meantime 
 place the apples in a dish, a paste being put round the edge ; 
 when one layer is in, sprinkle half the sugar, and shred lemon peel, 
 and squeeze some juice over, put in the rest of the apples, sugar, 
 and the liquor that you have boiled. Cover with paste. You may 
 add some butter when cut, if eaten hot ; or put quince-marma- 
 lade, orange paste, or cloves, to flavor. 
 
 695. Another Apple Pie— Ingredients — Puff paste, apples, sugar 
 
 (brown will do), a small quantity of finely minced lemon peel, and 
 lemon juice. 
 
 Prepare the paste (See Recipe No. 710), spread a narrow 
 strip round the edge of your baking dish, and put in the fruit 
 which you have previously peeled, cored and cut into con- 
 venient slices. Sweeten according to taste and add the flavor- 
 ing. Cover with a pie crust, making a small hole in the middle, 
 and place in the oven to bake. When nearly done ice the crust 
 with the white of an egg, beaten to a froth and spread lightly 
 
20® The Dominion Cook Book. 
 
 over It. Sprinkle with white sugar and replace in the oven 
 until done. 
 
 696. Orange and Apple Pio— Ingredients— Puff paste, oranges, 
 
 apples, sugar. 
 
 Cover a tin pieplate with puff pastry and place a layer of 
 sliced oranges, with the pips removed, on it, and scatter sugar 
 over them. Then put a layer of sliced apples, with sugar, and 
 cover with slices of oranges and sugar. Put an upper crust of 
 nice pastry over the pie, and bake it for half an hour, or until 
 the apples are perfectly soft. Take the pie from the tin plate 
 while it is warm, put into a china plate and scatter sugar over 
 the top. 
 
 697. Apple Tart— Ingredients — Puff paste, apple marmalade, i egg. 
 Lay a disc of puff paste on a round tin, spread a layer (about 
 
 three-eighths of an inch thick) of apple marmalade over it, 
 leaving a rim an inch wide clear all round ; roll out and cut some 
 of the paste in strips the size of a straw ; form a trellis work with 
 them over the marmalade, then put a border of paste all round 
 over the rim. Glaze the top of the border and. trellis with 
 beaten-up egg, and bake in quick oven. 
 
 fipss. Rice Paste for Tartlets— Ingredients— 7 oz. of rice, i 
 tablespoonful of butter, 2 eggs. 
 
 Simmer the rice until tender, drain, place in a marble mortar 
 with the butter and well whisked eggs ; beat thoroughly, and 
 with the hands make into paste. 
 
 699. To Ice or Glaze Pastry — Ingredients— ^e whites of 3 eggs, 
 
 4 oz. sugar. 
 
 Place the whites upon a plate (beaten with a knife to a stiff 
 froth), just before the pastry is done remove from the oven ; 
 brush with the beaten egg and sprinkle the white sugar upon it. 
 Return to the oven to set 
 
 700. Glaze — Ingredient! — The yolk of 3 eggs, a small piece of warm 
 
 butter, white sugar. 
 
 Beat the yolks and butter together, and with a pastry brush 
 the pastry just before it is finished baking, sift white sugar 
 upon it and return to the oven to dry. 
 
 701. Light Paste for Tarta— Ingredients— i egg, ^ lb. of flour 
 
 }4 lb. butter. 
 Beat the white of an egg to a strong froth, then mix it with 
 
Pastry and Puddings. 201 
 
 as much water as will make the flour into a very stiff paste ; 
 roll it very thin, then lay the third part of half a pound of butter 
 upon it in little pieces ; dredge with some flour left out at first 
 and roll up tight. Roll it out again, and put the same propor- 
 tion of butter, and so proceed till all be worked up. 
 
 702. Genoise Pastry — Ingredients — % lb. of the freshest butter, 4 
 
 oz. of white sugar, 4 eggs, % lb. of fine flour. 
 
 Take the butter, put it in a bowl, and warm it until it can 
 be beaten with a spoon ; add to it the sugar, and beat the two 
 together until a smooth white cream is obtained, then add one 
 egg, and keep on beating the mixture till it is smooth again, 
 then add three more eggs in the same manner. The speck of 
 the eggs should be removed. Lastly, incorporate quickly with 
 the mixture the flour, and as soon as it is smooth pour it out to 
 the thickness of half an inch on a buttered flat tin, and put it 
 into the oven at once. When done (in about ten or fifteen 
 minutes) turn out the slab of Genoise, and put it to cool, under 
 side uppermost, on a sieve. There is a great knack in beating 
 this paste to prevent its curdling. Should this happen, it can 
 generally be remedied by beating as quickly as possible until 
 the mixture is smooth again. 
 
 703. Chocolate Genoise^Ingredients — Icing, }i lb. white sugar, 
 
 2 oz. of grated chocolate, and about a gill of water. Genoise pastry 
 as above, apricot jam. 
 
 Prepare the icing as follows : — Put the sugar in a sugar 
 boiler and add the chocolate and water ; stir over the fire until 
 the mixture assumes the consistency of a smooth thick cream. 
 Take a slab of Gfflioise, spread on the top of it the thinnest 
 possible coating of apricot jam, then a coating of the icing. 
 Put it into a very hot oven for rather less than a minute, take 
 it out, and place it in a cold place to get cool ; then cut it up 
 with a sharp knife in lozenges or any other shape, and serve 
 piled up on a napkin. 
 
 704. Almond Genoise— Ingredients— 2 oz. of blanched almonds, a 
 
 little orange flower water, 2 oz. of fresh butter (warmed), 4 oz. of white 
 sugar, yolks of 4, and whites of 2 eggs, 4 oz. of fine flour, essence of 
 vanilla, apricot jam. Icing : — whites of 2 eggs, lemon juice, a little 
 glace sugar. 
 
 Beat in a mortar the almonds, moistening with the orange 
 flower water to prevent oiling. Beat in a bowl the butter and 
 sugar, add the almonds and the yolks and whites of the eggSj 
 
The Dominion Cook Book. 
 
 one at a time, then very gradually add the flour. Continue 
 beating until the mixture is perfectly smooth, then flavor it 
 Tvith some essence of vanilla, and bake as above. Spread the 
 Genoise with apricot jam as above, and, instead of chocolate, 
 use icing made as follows : — Put the whites of the eggs into a 
 basin with a little of the lemon juice and some of the sugar. 
 Work the mixture well with a wooden spoon, and as it gets 
 thin, add more sugar, until a smooth paste of the consistency 
 of butter is obtained. Lay this icing on the slab of Genoise 
 with a palette knife, put it in the oven for a minute to set the 
 fcing, and take it out at once in a cool place, then cut up the 
 slab as above. 
 
 705. Almond Pastry— Ingredients— ^ lb. of flour, X pt. of milk, a 
 
 piece of butter the size of an egg, juice of i lemon, white sugar to 
 taste, a handful of sweet almonds, yolks of 4 eggs, whites of 3 eggs. 
 
 Make a batter with the flour, milk, lemon juice and sugar. 
 Mix in (off the fire) the sweet almonds, chopped up, and the 
 yolks. Let the whole get cold, then work into it the whites, 
 whisked to a froth, and spread out the batter on a baking sheet. 
 Sift plenty of powdered sugar over, bake ten minutes in a slow 
 oven, and cut it out in strips ; serve hot or cold. 
 
 706. Almond Pastry (2)— Ingredients— 3 oz. of almonds, X "'• 
 
 butter, 2 oz. of loaf sugar, a little rose water. 
 Pound the almonds, butter, and loaf sugar with a little rose 
 water till it becomes a thick paste. Spread it on a buttered 
 tin, bake in a slow oven. When cold divide it into eight pieces, 
 put a spoonful of preserves on each piece, and cover with, 
 whipped cream. 
 
 707. Pyramid Paste— Ingredients— A sheet of puff paste, raspberry 
 
 or apricot jam, or currant jelly, dried greengages, cherries or bar- 
 berries. 
 
 Roll out the puff paste to half an inch thick ; cut or stamp 
 it into oval shapes ; the first, the size of the bottom of the dish 
 in which you serve it, the next smaller, and so on till it forms a 
 pyramid ; then lay each piece separately on paper in a baking 
 plate, egg the tops of the pieces, and bake them of a light color. 
 When done, take them off the paper, lay them on a large dish 
 till cold, set the largest piece in the dish, put on it either of the 
 above preserves, lay the next size on that, and more sweetmeats, 
 and proceed in the same way with the other pieces till they are 
 
Pastry and Puddings. 203 
 
 all placed on each other. Put dried greengages, barberries, or 
 cherries round, and serve. Instead of stamping the pieces, they 
 may be cut with a sharp knife; small pieces may be cut out 
 round the edges to appear like spires, which will cause the 
 paste to appear still lighter. 
 
 708. Paste for Mince Pies— Ingredients— 2 lbs. of the finest 
 pastry flour, 2 lbs. of fresh butter, the yolks of 4 fresh eggs, 2 pinches 
 of salt, the juice of half a lemon, tepid water. 
 
 Work the butter in a napkin till it is well freed from water. 
 Place the flour on the pastry slab in a heap, make a hole in 
 the middle of it, put in it the yolks of the eggs, freed from the 
 speck, salt, the juice of half a lemon, and the fourth part of the 
 butter cut up in very small pieces; work the paste as quickly as 
 possible with the fingers of one band, adding as much moder- 
 ately tepid water as will make the paste smooth,and of the same 
 consistency as the remaining one and a half pounds of butter. 
 Beat the latter out into a fiat square piece an inch in thickness ; 
 roll out the paste to four times the size of the piece of butter, 
 lay this in the centre of the paste, which you fold over on each 
 side, and roll out again to three times its original size, then 
 fold over two sides only of the piece of paste, and roll it out 
 again as before. Repeat this operation twice, cover the paste 
 with a woollen cloth, and let it rest for half an hour. The oper- 
 ation of rolling out and folding up the paste is called " giving a 
 turn." After the paste has rested, two more turns are to be 
 given to it, and it will be ready. 
 
 709. Pastry for Sweet Sandwiches— Ingredients— 7 table- 
 
 spoonfuls of flour, 7 tablespoonfuls of butter, 6 tablespoonfuls of 
 sugar, 7 eggs. 
 
 Place the butter in a stewpan on the stove to melt ; sift the 
 flour, add the sugar to the eggs (having removed them from the 
 shell), place the basin containing the eggs and sugar in a sauce- 
 pan of boiling water and whip the contents a quarter of an 
 hour ; then remove from the fire ; now add the butter and sift 
 in the flour, lightly stirring all the time. Bake in tins lined 
 with buttered paper, put into a quick oven and test with broom 
 straw. 
 
 N. B. — When the butter is on the stove take care it does 
 not burn, only allow it to melt. 
 
 710. Puff Paste — Ingredients— I lb. of flour, I lb. of butter, I egg, 
 
 cold water. 
 
204 The Dominion Cook Book. 
 
 Mix the flour with a lump of butter the size of an egg, and 
 the egg to a very stiff paste with cold water; divide the butter 
 into six equal parts, roll the paste and spread on one part of 
 the butter, dredging it with flour; repeat until all the butter is 
 rolled in. 
 
 711. Shot^ Crust— Ingredients— >^ lb. of flour, 3 oz. of butter, 2 oz. 
 
 of white sugar, a pinch of salt, yolks of 3 eggs. 
 
 Rub into the flour the butter and the powdered loaf sugar ; 
 beat up the yolks of the eggs, the salt, and enough milk or 
 water to make the flour into a paste ; work the paste lightly, 
 and roll it out thin. If not wanted sweet, the sugar can be 
 left out. 
 
 712. Flead Crust— Ingredients— I j^ lb. of flour, 10 oz. of flead, salt 
 
 to taste, a glass of water. 
 
 Remove skin, and cut into thin flakes and rub into the flour ; 
 add a sprinkling of salt and work the whole into a paste with 
 the water ; fold the paste over three times, beat it well with a 
 rolling pin, roll out, and it is ready for use. This will be found 
 extremely light if well prepared. 
 
 ?i3. Dripping Crust for Kitchen Use— Ingredients— i lb. 
 of flour, 5 oz. of clarified beef dripping, a glass of water. 
 
 Work the flour into a paste with the water ; roll into a sheet 
 and spread upon it two ounces of the dripping ; repeat this 
 twice, be sure to use good beef dripping. If wanted for a 
 short crust, half a teacupful of moist sugar may be added. 
 
 714. Suet Crust for iVIeat Puddings— Ingredients— 8 oz. of 
 
 flour, 5 oz. of beef suet, a little salt. 
 
 Remove all skin from the suet, chop finely, and mix with the 
 flour, adding a little salt, mix well, and add by degrees a little 
 cold water and make into a paste ; flour the paste board and 
 place the paste upon it, roll out to the thickness of a quarter 
 of an inch. It is then ready for use. 
 
 715. Potato Paste — Ingredients — Potatoes, butter, an egg. 
 Pound boiled potatoes very fine, and add, while warm, a 
 
 sufficiency of butter to make the mash hold together, or you 
 may mix it with an egg ; then before it gets cold, flour the 
 board pretty well to prevent it from sticking, and roll it to the 
 thickness wanted. If it has become quite cold before it be put 
 on the dish, it will be apt to crack. 
 
Pastry and Puddings. 205 
 
 716. Flaky Crust for Pies or Tarts— Ingredients— i lb. oi 
 
 flour, }i lb. butter, l}i teaspoonfiils baking powder, 2 eggs, X P'- 
 of water. 
 
 Mix the baking powder with the flour, whip the whites of 
 the eggs to a stiff froth, then add to the flour and mix into a 
 stiff paste with quarter of a pint of water j flour the paste 
 board, and roll out the paste to a thin sheet, divide the butter 
 into three, take one part and spread over the paste, sprinkle a 
 little flour over and fold into three, roll again and spread 
 second portion of butter, fold as before and add the rest of the 
 butter, fold again and roll the thickness required; bake in 
 quick oven. 
 
 717. Butter Crust for Boiled Puddings— Ingredients— ;^ lb. 
 
 of flour, 3 oz. of butter, a gill of water. 
 
 Make the flour into a paste with the water, roll thin and 
 place the butter upon it cut in small pieces, sprinkle a little 
 flour over and fold the paste, roll again into a sheet the thick- 
 ness required. 
 
 718. Baked Suet Crust— Ingredients— Equal proportions of sifted 
 
 flour and beef suet, sprinkling of salt. 
 
 Shred beef suet very thin ; take equal proportions of sifted 
 flour, roll a little suet with a little flour ; put it aside as you do 
 it, and continue the process until all the suet and flour are 
 rolled together into flakes ; gather them into a heap on the 
 board, sprinkle them with water, using as little as possible, to 
 make the mass into paste ; when it is worked into a smooth 
 paste, beat it a little with the rolling pin, and roll out as thin as 
 possible ; fold it over to the required thickness, and put it on 
 the pie ; bake rather quickly. This crust should be eaten before 
 quite cold, and, if properly made, will be a very good and light 
 puff paste. 
 
 719- Spanish Fritters— Ingredients— Crumbs of a French roll, 
 cream, nutmeg, sugar, pounded cinnamon, i egg, butter and sugar 
 sauce. 
 
 Cut the crumb of the French roll into lengths about three- 
 quarters of an inch thick, in any shape you please. Soak in 
 the cream, nutmeg, sugar, pounded cinnamon and egg. Fry 
 a nice brown and serve with the butter and sugar sauce. 
 /20. Cream Fritters— Ingredients— 3 tablespoonfuls of potato flour, 
 I pt. of new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh 
 butter, powdered white sugar to taste, a few drops of essence of 
 almonds, bread crumbs. 
 
206 The Dominion Cook Book. 
 
 Make a smooth paste with the flour, and a part of the milk ; 
 then gradually add the remainder of the milk, the eggs, and 
 yolks, the butter, white sugar to taste, and essence of almonds. 
 Put the mixture into a saucepan on the fire, stirring all the 
 while till it is quite thick. Spread out on a slab until of thick- 
 ness of half an inch. When quite cold cut into lozenges ; egg 
 and bread crumb them, or dip in the butter ; fry a nice color 
 in lard and serve sprinkled with white sugar. 
 
 721. Rice Fritters— Ingredients — 3 tablespoonfuls of rice, 4 well 
 
 beaten eggs, % lb. of currants, grated lemon peel, nutmeg and sugar 
 to taste, flour. 
 
 Boil the rice until it has fully swelled, then drain quite dry 
 and mix with the eggs, the currants, grated lemon peel, and 
 nutmeg and sugar to taste. Stir in as much flour as will thick- 
 en it, and fry in hot lard. 
 
 722. Piain Fritters— Ingredients— Crumbs of bread, i pt. of milk, 
 
 yolks of S eggs, 3 oz. of sifted white sugar, and grated nutmeg, melted 
 butter, and sugar. 
 
 Grate the bread crumbs and add the hot milk, mix smooth 
 and when cold add the yolks, sugar and nutmeg. Fry them, 
 and when done serve with melted butter and sugar poured 
 round. 
 
 723. Custard Fritters— Ingredients— Yolks of 8 eggs, i spoonful 
 
 of flour, yi a nutmeg, salt, i pt. of cream, sugar to taste. Batter : 
 yi pt. of cream, )^ pt. of milk, 4 eggs, a little flour, and a little 
 grated ginger. 
 
 Beat the yolks with the flour, nutmeg and salt, put in the 
 cream, sweeten to taste and bake on a small dish. When 
 cold cut into slices and dip into a batter made in the above 
 proportions. Fry them and when done sprinkle with white 
 sugar. 
 
 724. Cheese Fritters — Ingredients — About a pint of water, a piece 
 
 of butter the size of an egg, the least piece of cayenne, plenty of 
 black pepper, ^ lb. of ground Parmesan cheese, yolks of 2 or 3 
 eggs, and whites of 2 beaten to a froth, salt, flour. 
 
 Put the water into a saucepan with the butter, cayenne, and 
 black pepper. When the water boils throw gradually into it 
 sufficient flour to form a thick paste ; then take it off the fire 
 and work into it the Parmesan cheese, and then the yolks and 
 whites of the eggs. Let the paste rest for a couple of hours, 
 and proceed to fry by dropping pieces of it the size of a wal- 
 
Pastry and Puddings. 207 
 
 out into plenty of hot lard. Serve sprinkled with very fine 
 salt. 
 
 725. Raspberry Fritters — Ingredients — Crumbs of a French roll, 
 
 I pt. of boiling cream, yolks of 4 eggs, well beaten, raspberry juice, 
 some blanched sliced almonds. 
 Grate the crumb of the French roll, and mix with the 
 cream. When cold add the yolks of the eggs. Mix altogether 
 with the raspberry juice ; drop them into a pan of boiling lard 
 in very small quantities. When done stick over with the 
 almonds. 
 
 726. Almond PufFs — Ingredients — 2 oz. of sweet almonds, a little 
 
 orange flower water, whites of three eggs, some sifted sugar. 
 
 Blanch and beat the almonds, moistening with a little orange- 
 flower water ; whisk the whites of the eggs to a froth, strew in 
 sifted sugar ; mix the almonds with the sugar and eggs, and 
 continue adding the sugar till the mixture is as thick as paste. 
 Lay it in cakes and bake on paper in a cool oven. 
 
 727. PufFs for Dessert — Ingredients — i pt. of milk and cream, 
 
 the white of 4 eggs beaten to a stiff froth, i heaping cup of sifted 
 flour, I scant cup of powdered sugar, add a little grated lemon peel 
 and a little salt. 
 
 Beat these altogether till very light, bake in gem pans, sift 
 pulverized sugar over them and eat with sauce flavored with 
 lemon. 
 
 728. Plain Puff's — Ingredients — Yolks of 6 eggs, i pt, of sweet milk, 
 
 a large pinch of salt, whites of 6 eggs, flour. 
 
 Beat the yolks of the eggs till very light, stir in the milk, 
 salt and the whites beaten to a stiff froth, and flour enough to 
 make a batter about as thick as a boiled custard. Bake in small 
 tins in a quick oven. 
 
 729. Spanish PufFs— Ingredients — Ateacupfulof water, atablespoon- 
 
 ful of sugar, a pinch of salt, 2 oz. of butter, flour, yolks of 4 eggs. 
 
 Put the water into a saucepan, the sugar, salt and butter ; 
 while it is boiling add sufficient flour for it to leave the sauce- 
 pan ; stir in one by one the yolks of the four eggs ; drop a 
 teaspoonful at a time into boiling lard ; fry them a light brown. 
 
 730. Cream PufFs— Ingredients— i pt. of water, yi lb. of butter, ^ 
 
 lb. of sifted flour, 10 eggs, i small teaspoon of soda, mock cream, 
 cup of sugar, 4 eggs, i cup of flour, i qt. of milk flavoring. 
 
 Boil the water, rub the flour with the butter ; stir into the 
 
2o8 The Dominion Cook Book. 
 
 water while boiling. When it thickens like starch remove from 
 the fire. When cool stir into it the well-beaten eggs and the 
 soda. Drop the mixture on to the buttered tins with a large 
 spoon. Bake until a light brown, in a quick oven. When done, 
 open one side and fill with mock cream made as follows in the 
 above proportions : beat eggs to a froth ; stir in the sugar, then 
 flour ; stir them into the milk while boiling ; stir till it thickens ; 
 then remove from the fire and flavor with lemon or vanilla. It 
 should not be put into the puffs until cold. 
 
 731. Orange PufFs — Ingredients — Rind and juice of 4 oranges, 2 lbs. 
 
 of sifted sugar, butter. 
 
 Grate the rind of the oranges, add the sugar, pound together 
 and make into a stiff paste with the butter and juice of the 
 fruit ; roll it, cut into shapes and bake in a cool oven. Serve 
 piled up on a dish with sifted sugar over. 
 
 732. Graham Puffs— Ingredients— To i qt. of Graham flour, add % 
 
 pt. fine white flour, and enough milk or water, a little warm, to 
 make a thick batter ; no salt or baking powder. 
 
 Have your oven hotter than for biscuit, and your gem pans 
 standing in the oven till you get ready. Beat batter thoroughly, 
 grease your pans, and drop in while the irons are smoking hot. 
 Bake quickly a nice brown. 
 
 733. Lemon PufFs — Ingredients — i lb. of double refined sugar, juice 
 
 and rinds of 2 lemons, white of i egg, 3 whole eggs. 
 
 Bruise the sugar, and sift through a fine sieve, put it into a 
 bowl with the juice of the lemons and mix well together. Beat 
 the white of egg to a very stiff" froth, put it into your bowl, add 
 the remaining eggs, with the rinds of the lemons grated. Mix 
 well up and throw sugar on your papers, drop on the puffs in 
 small drops and in a moderately heated oven. 
 
 734. Chocolate Puffs— Ingredients— >^ a lb. of double refined 
 
 surgar, i oz. of chocolate, white of an egg. 
 
 Beat and sift the sugar, scrape into it, very finely, the choco- 
 late and mix well together. Beat the white of the egg to a 
 stiff froth and strew in the chocolate and sugar, beat till as 
 stiff as" paste. Then sugar the paper, drop them in very small 
 quantities and bake in a slow oven. 
 
 735. Lemon Cheesecakes- Ingredients- Boil the peel of 2 
 
 large lemons, pound well in a mortar, with a ^ of a pound of loaf 
 sugar, the yolks of 6 eggs, }^ a lb. of fresh butter, and some cuid 
 beaten fine. 
 
Pastry and Puddings. 209 
 
 Mix all together, lay a puff paste on the pattypans, fill them 
 half full, and hake them. Orange cheesecakes are done the 
 same way ; but the peel must be boiled in two or three waters, 
 to take off its bitter taste before it is put in. 
 
 736. Curd Cheesecakes— Ingredients— 2 qts. of milk, yi lb. of 
 
 butter, salt, sugar, 3 rolled biscuits, a little spice and cloves, 8 eggs 
 (using only 4 whites), 2 spoonfuls of orange flower water, y^ lb. 
 of currants. 
 
 Turn the milk j then dry the curd by pouring it through a 
 sieve; put it in the pan and rub in the butter, add the salt, sugar, 
 biscuits, spice, cloves and eggs, well beaten up in the orange 
 flower water; wash all well together through a coarse sieve, 
 adding the currants. 
 
 737. Maids of Honour— Ingredients — Puff paste, I lb. of sugar 
 
 (white), yolks of 12 eggs, i oz. of sweet blanched almonds, 9 bitter 
 almonds, 4 tablespoonfuls of orange flower water. 
 
 Line small tartlet tins with puff paste and fill with this mix- 
 ture ; beat the sugar with the yolks in a mortar, adding the 
 almonds and orange flower water just before filling the tarts. 
 Bake in a moderately heated oven. 
 
 738. Almond Tarts — Ingredients — Sweet almonds, sugar (l lb. of 
 
 sugar to I lb. of almonds), grated bread, nutmeg, cream, and the 
 juice of some spinach to color. 
 
 Blanch and beat fine the almonds with the other ingredients. 
 Bake in a gentle oven, and when done ornament with sliced 
 candied orange or citron. 
 
 739. Greengage Tart — Ingredients — Some greengages, sugar, ^ a 
 
 glass of water, short paste, 2 whites and 3 yolks of eggs, i oz. of 
 butter, oz. of sugar, a pinch of salt, flour, rice. 
 
 Stone the fruit and stew them for an hour, with plenty of 
 sugar and the water. Make a short paste with one of the 
 whites and the three yolks of the eggs, the butter, sugar, salt, 
 water and flour quant, suff. Roll it out to the thickness of a 
 penny piece, line a tourte mould with it uniting the joints with 
 white of egg, fill it with rice and bake it. When done remove 
 the rice, put in the stewed fruit, and serve. 
 
 740. Raspberry and Currant Tartlets— Ingredients— Short 
 
 paste, white of i and yolks of three eggs, i oz. of sugar, i oz. of 
 butter, a pinch of salt, and flour quant, suff., uncooked rice, rasp- 
 berries and currants, syrup, sugar. 
 
 Make the short paste in the above proportions; work it 
 Id 
 
2IO The Dominion Cook Book. 
 
 lightly, roll out to the thickness of a quarter of an inch. Line 
 some pattypans with it, fill them with uncooked rice to keep 
 theit shape, and bake them in a moderate oven till done. 
 Remove the stalks from the raspberries and currants, add some 
 syrup made with the sugar, empty the tartlets of the rice, fill 
 each with the fruit, put them into the oven to get hot, and serve. 
 They may also be served cold. 
 
 741. Cherry Tart— Ingredients — Short paste as above; l}i lbs. of 
 
 stewing cherries, sugar, a few drops of cochineal, rice. 
 
 Work the paste lightly, roll it out to the thickness of a quar- 
 ter of an inch ; line a flat mould with the paste, uniting the 
 joints carefully with the white of egg, fill the mould with rice 
 and bake it. Stone the cherries and cook them with the sugar, 
 and cochineal to give them a nice color. Remove the rice and 
 put in the stewed cherries. Serve hot or cold. 
 
 742. Apple Tartlets — Ingredients — A few large apples, the juice and 
 
 rind of a lemon, i lb. of sugar, i qt. of water, 2 cloves. For paste 
 2 oz. of sugar, 2 oz. of butter, the yolks of 4 eggs, a little water, a 
 pinch of salt, a little flour and rice. 
 
 Peel, core, and halve some large apples, trimming them so 
 as to get them all of one size ; drop them as they are done 
 inio cold water with the juice of a lemon squeezed into it to 
 prevent their turning brown. Have ready a syrup (made with 
 one pound of sugar and one quart of water) boiling hot, put 
 the apples into this, with the thin rind of a lemon and two or 
 three cloves. As soon as they are cooked (great care must be 
 taken that they do not break), take them out and leave them 
 to get cold, then set the syrup on the fire to reduce. Make 
 some short paste with the above ingredients, work it lightly and 
 roll it out to the thickness of one-eighth of an inch. Line some 
 pattypans with it, fill them with -uncooked rice to keep their 
 shape; bake them in a moderate oven till done. Remove the 
 rice, and place on each tartlet half an apple, the concave side 
 uppermost/ pour a little of the reduced syrup on each tartlet, 
 and lastly, put a piece of guava or currant jelly in the cavity of 
 each apple. 
 
 743. Apple Tart (i) — Ingredients — Puff paste, apple marmalade, 
 
 apples, sugar. 
 
 Lay a disc of puff paste on a round tin, and place a strip of 
 paste all round it as for an ordinary jam tart. Spread on the 
 
Pastry and Puddings. 
 
 inside a layer of apple marmalade a quarter of an inch thick. 
 Peel and core the apples, cut them in slices a quarter of an 
 inch thick, trim all the slices to the same shape, dispose all 
 these over the marmalade, overlapping each other, 'and in 
 some kind of pattern ; strew plenty of sugar over, and bake in 
 a quick oven till the apples are a good color. 
 
 744. Apple Tart (2)— Ingredients — Short paste, 6 apples, thin rind and 
 
 juice of a lemon, white sugar, 4 or 5 eggs. 
 
 Line a flan mould (a flat tin with an upright edge one inch 
 to onfe'and a half inches high) with a thin crust of short paste. 
 Stew the peeled, cored, and quartered apples with a little 
 water, the thin rind of the lemon, and white sugar quant, suff.; 
 when quite tender, beat them up with a fork ; add the juice and 
 grated rind of the lemon, and work in one by one the yolks of 
 the eggs, pour this mixture in the mould, and bake in a quick 
 oven about half an hour. 
 
 745. Apple Tart (3) — Ingredients — Some uncooked rice, apple mar- 
 
 malade, apricot jam, icing, glace su^ar, white of eggs. 
 
 Line a flan mould as above, fill it with rice, and bake it ; 
 when done remove the rice and garnish it with a layer of apple 
 marmalade. Spread over it a thin layer of apricot jam, and 
 over that a thick layer of icing, made with the glace sugar and 
 whites of egg beaten up. Put the tin in a very slack oven, just 
 long enough to set the icing without coloring it, and serve cold. 
 It may be ornamented with blanched pistachio nuts, strips of 
 angelica, and candied cherries laid on the icing, before put- 
 ting the tart in the oven. 
 
 N. B. — To make icing, as much sugar should be beaten up 
 with the white of egg as it will absorb until the mixture is of 
 the consistency of the thickest double cream ; whereas to make 
 meringue, not more than half an ounce of sugar should be used 
 for each white of egg. 
 
 746. Apple PufFetS— Ingredients — 2 eggs, i pt. of milk, sufficient 
 
 flour to thicken, as waffle batter, i yi teaspoonfuls of baking powder. 
 
 Fill a teacup alternately with a layer of batter and then of 
 apples chopped fine ; steam one hour. Serve hot, with flavored 
 cream and sugar. 
 
 747. Apple Turnovers— Ingredients— I lb. of flour, S oz. of drip- 
 
 ping or butter, small teaspoonful of baking powder, 4 apples 
 (allowing i for each turnover), 4 teaspoonfuls of brown sugar. 
 
212 The Dominion Cook Book. 
 
 Pare, core and slice the apples. Mix the baking powder 
 into the flour, then add the dripping or butter, mixing well 
 together. Moisten with cold water and stir to a paste. Roll 
 out, cut into circles about seven inches in diameter. Fut the 
 apple on one of tiie rounds and sprinkle with sugar. Moisten 
 the edges of the paste and shape in the form of a turnover. 
 
748. Oranges. 
 
 Oranges may be prepared for table in the following manner : 
 — Cut gently through the peel only, from the point of the 
 orange at the top to dent made at the stalk at the bottom, 
 dividing the outside of the orange into cloves or sections, seven 
 or eight in number. Loosen the peel carefully, and take each 
 section off, leaving it only attached at the bottom. Scrape the 
 white off the orange itself, and turn in each section double to 
 the bottom of the orange, so that the whole looks like a dahlia 
 or some other flower. 
 
 749. Almonds and Raisins. 
 
 Serve on a glass dish, the raisins piled high in the centre. 
 Blanch the almonds and strew over them. 
 
 750. Frosted Currants. 
 
 Froth the white of an egg or eggs, dipping the bunches into 
 the mixture. Drain until nearly dry, then roll in white sugar. 
 Lay upon white paper to dry. 
 
 751. impromptu Dessert. 
 
 Cover the bottom of a large glass dish with sliced orange ; 
 strew over it powdered sugar, then a thick layer of cocoanut. 
 Alternate orange and cocoanut till the dish is full, heaping the 
 cocoanut on the top. 
 
 752. Dessert of Apples— Ingredients— i lb. of sugar, i lb. of finely 
 
 flavored ripe sour apples, I pt. of rich cream, 2 eggs, }i cup of 
 sugar. 
 
 Make a rich syrup of the sugar ; add the apples nicely pared 
 and cored. Stew till soft, then mix smoothly with the syrup 
 and pour all into a mould. Stir into the cream (or if there is 
 none at hand, new milk must answer), the eggs well beaten, 
 also the sugar, and let it just boil up in a farina kettle ; then 
 set aside to cool. When cold take the apples from the mould 
 and pour this cream custard around it and serve. If spice or 
 
 2'3 
 
214 The Dominion Cook Book. 
 
 flavoring is agreeable, nutmeg, vanilla, or rose water can be 
 used. 
 
 ^53. Bananas. 
 
 Make with boiling water a quart of strong and sweet 
 lemonade, using only the juice of the lemons. Soak half a box 
 of gelatine one hour in a small cup of cold water ; stir it into the 
 boiling lemonade and set it where it will cool, but not harden. 
 Cut three bananas in lengthwise halves and lay them in a 
 mould wet with cold water, cover them with half the jelly and 
 set the mould upon the ice until the jelly sets. Then slice 
 in three more bananas and pour in the remainder of the jelly. 
 Serve with cream or soft custard. 
 
 Make a syrup with a large cup of sugar and a scant pint of 
 water. Let the syrup come to the boiling point and boil rapidly 
 for ten minutes. Pour the hot syrup over as many red bananas, 
 cut in thin slices, as it will cover. When the syrup is cold serve 
 the bananas with whipped cream. Many fresh fruits are much 
 more delicious sweetened with cooked syrup like this than with 
 raw sugar. Oranges are especially nice cut up and served in 
 this way. Flavor the syrup, if you wish, with a little grated 
 orange peel. 
 
 754. AppSe Qiriger— Ingredients— 2 lbs. white sugar, 2 lbs. hard 
 
 apples, nearly i qt. water, i oz. of tincture of ginger. 
 
 Make a rich syrup of the sugar and water, adding, as soon as 
 it boils, the ginger. Pare, core and cut the apples into quarters 
 or pieces to suit the fancy, plunging into cold water to preserve 
 the color, then boil in the syrup until transparent. Great care 
 must be taken that they do not break, as this would spoil the 
 appearance. Place in jars and cover with the syrup, put into 
 glass bottles and seal air-tight. It is then ready at any time 
 for dessert. 
 
 755. A Dish of Mixed Fruits. 
 
 Select a handsome dish, put a table glass in the centre, cover 
 with moss or leaves. Place a nice pineapple upon the top of 
 the glass, and round it apples or pears with leaves between, 
 then plums mingled with grapes. Much taste can be displayed 
 in the arrangement of the fruit. 
 
 756. Strawberries and Cream. 
 
 Pick the fruit ca4'efully (which should be ripe, but not too 
 
Dessert. 215 
 
 much so), and put into a dessert dish, sprinkle two tablespoon- 
 fuls of white sugar over, then pour over the cream, allowing one 
 pint to every three pints of fruit. 
 
 757. Dish of Figs — Ingredients — I cup of sugar, ^ of a cup of water, 
 
 % oia. teaspoonful of cream of tartar, 
 
 • Let the sligar and water boil until it is a pale brown color ; 
 shake the basin in which it is boiling gently, to prevent it burn- 
 ing, but do not stir it at all until just before you take it from 
 the fire, then stir in the cream of tartar. Wash and cut open 
 some iigs ; spread them on a platter, then pour the sugar over 
 them. Take care to have each fig covered ; set them in a cool 
 place till the sugar has time to harden. 
 
 758. A Dish of Nuts. 
 
 Arrange them piled high in the centre of a dish; a few leaves 
 around the edge of the dish will greatly improve the appearance. 
 In dishing filberts serve them with the outer skin on. If wal- 
 nuts, wipe with a damp cloth before serving. 
 
 759. A Dish of Strawberries. 
 
 If there are any inferior ones they should be placed in the 
 bottom of the dish and the others put in rows to form a pyra- 
 mid, taking care to place the stalks downwards. A few fern 
 leaves placed at the bottom of the dish before building the 
 pyramid will add to the good appearance of the dish. 
 
 N. B. — Secure the fruit with long stalks as they will sup- 
 port the pyramid. 
 
 760. Dish of French Plums. 
 
 Arrange on a glass dish with highly colored sweet-meats, 
 which make a good efifect. 
 
1^ SWEET DISHES §^ 
 
 .•1^. 
 
 761. Souffle of Bread and Walnuts — Ingredients — 30 sound 
 
 and quite fresh walnuts, z oz. of white bread crumbs, % lb. of 
 butter, the same quantity of sugar, 6 eggs, and yi a cupful of sweet 
 cream. 
 
 Either pound or grate the walnuts with the fine skin which 
 is on them ; soak the bread in milk, and squeeze it, beat the 
 butter to cream, and add one after another the yolks of the 
 eggs, then- the sugar, bread, cream, and nuts, beat all the 
 ingredients well together, and stir in lightly the whites of the 
 eggs whipt to a stiff froth. Put into a proper souffle form, 
 And bake it an hour, serve the moment it has properly risen. 
 
 762. Devonshire Junket — Ingredients — 2 qts. of new milk, 4 
 
 dessertspoonfuls of sugar, 6 dessertspoonfuls of prepared rennet, 
 clotted cream, a little nutmeg. 
 
 Just allow the milk to become blood warm, and set in 
 a deep dish, now add the sugar and rennet, stir well and put 
 aside to set. When required for use, cover with the cream and 
 a sprinkle of nutmeg. 
 
 763. Orange Souffle — Ingredients — 6 oranges, sliced and peeled, 
 
 sugar, custard, yolks of 3 eggs, a pt. of milk, sugar to taste, grating 
 of orange peel for flavor, white of the eggs. 
 
 Put into a glass dish a layer of oranges, then one of sugar, 
 and so on until all the oranges are used, and let it stand two 
 hours ; make a soft boiled custard in the above proportions, 
 and pour over the oranges, when cool enough not to break the 
 dish. Beat the whites of the eggs to a stiff froth, sweeten to 
 taste and pour over the top. Serve cold. 
 
 764. Apple Charlotte — Ingredients — Some good cooking apples, 
 
 sugar (i lb. of apple pulp to yi lb. of sugar), lemon flavoring, fried 
 bread. 
 
 Bake good cooking apples slowly until done ; scrape out all 
 the pulp with a teaspoon, put it in a stewpan in the above pro- 
 portion ; stir it until the sugar is dissolved and the pulp stiff. 
 
 216 
 
Sweet Dishes. 217 
 
 Take care it does not burn. Add a little lemon flavoring, and 
 place the apple in the centre of a dish, arranging thickly and 
 tastefully round it neatly cut pieces of the carefully fried 
 bread. If it is desired to make this dish very nice, each 
 piece of fried bread may be dipped in peach jam. Rhubarb 
 Charlotte may be made in the same manner. The rhubarb 
 must be boiled and stirred until a good deal of the watery 
 portion has evaporated, and then sugar, half a pound to one 
 pound of fruit, being added, it should be allowed to boil until 
 it is thick. 
 
 765. Charlotte Russe— Ingredients— >^ an oz. of isinglass, 1 pt. o( 
 
 milk, sugar and vanilla to taste, I pt. of cream. Savoy biscuits, a 
 few ratafias. 
 
 Dissolve the isinglass in the milk ; whip the cream to a 
 strong froth, and when the isinglass and milk have cooled and 
 become a little thick, add it to them, pouring the cream with 
 force into the bowl, whipping it all the time. Grease a mould 
 (which must be scrupulously clean) and place Savoy biscuits 
 in each flute; sprinkle a few ratafias at the top, and when 
 nearly cold pour in the mixture. Serve with preserved 
 peaches. 
 
 766. Orange Fool — Ingredients — ^Juice of 3 Seville oranges, 2 well 
 
 beaten eggs, ^ pt. of cream, a little nutmeg and cinnamon, white 
 sugar to taste. 
 
 Mix the orange juice with the eggs, cream and spices. 
 Sweeten to taste. The orange juice must be carefully strained. 
 Set the whole over a slow fire, and stir it until it becomes 
 about the thickness of melted butter ; it must on no account 
 be allowed to boil ; then pour into a dish for eating cold. 
 
 767. Gooseberry Fool — Ingredients— i qt. of gooseberries, water, 
 
 sugar, I qt. of cream, macaroons or ratafias. 
 
 Pick one quart of quite young gooseberries, and put them 
 into a jar with a very little water and plenty of sugar ; put the 
 jar into a saucepan of boiling water till the fruit is quite tender, 
 then beat it through a cullender, and add gradually one quart 
 of cream with sufficient sugar to sweeten ; garnish the dish 
 with macaroons or ratafias. 
 
 768. Flummery (i) — Ingredients — i oz. bitter almonds, i oz. of sweet, 
 
 a little rose water, i pt. jelly stock, .sugar to taste, i pt. thick cream. 
 
 Blanch, and then throw into cold water, the almonds ; take 
 
2i8 The Dominion Cook Book. 
 
 them out and beat them in a marble mortar, with a little reap 
 water, to keep them from oilingj and put them into the jelly 
 stock. Sweeten with white sugar ; when it boils strain it through 
 a piece of muslin, and when a little cold put it into the cream, 
 stirring often till thick and cold. Wet moulds in cold water, 
 pour in the flummery and let them stand six hours before 
 turned out ; if made stiff wet the moulds, and it will turn out 
 without putting them into warm water, which destroys their 
 brightness. 
 
 769. Flummery (2) — Ingredients — 3 large handfuls of small white 
 
 oatmeal, i large spoonful of white sugar, 2 large spoonfuls of orange 
 flower water. 
 
 Put three large handfuls of very small white oatmeal to steep 
 a day and night in cold water ; then pour it off clear, and add 
 as much more water, and let it stand the same time. Strain it 
 through a fine hair-sieve, and boil it till it is as thick as hasty- 
 pudding ; stirring it well all the time. When first strained, put 
 to it the white sugar, and flower water. Pour it into shallow 
 dishes ; and serve to eat with milk, or cream and sugar. It is 
 very good. 
 
 770. Rice Flummery— Ingredients — i pt. of milk a small piece of 
 
 lemon peel and cinnamon, rice, flour, sugar to taste, a dessertspoon- 
 ful of peach water or a bitter almond beaten. 
 
 Put the lemon peel and cinnamon into the milk and bring to 
 a boil, mix with a little cold milk as much rice-flour as 
 will make the whole of a good consistence, sweeten, and add 
 the flavoring, then boil it observing it does not burn ; pour in 
 a shape or pint basin, removing the spice. When cold turn 
 the flummery into a dish and serve with cream, milk, or custard 
 round. 
 
 771. Isinglass Blanc-Mange— Ingredients— 1 oz. of isinglass, 
 
 I qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to 
 taste, 2 oz. of sweet and i oz. of bitter almonds. 
 
 Boil the isinglass in the water till it is reduced to a pint ; 
 then add the whites of the eggs with the rice-water to prevent 
 the eggs poaching, and sugar to taste ; run through the jelly- 
 bag ; then add the almonds ; give them a scald in the jelly, 
 and pour them through a hair-sieve ; put it in a china bowl ; 
 the next day turn it out, and stick it all over with almonds, 
 blanched and cut lengthways. Garnish with green leaves or 
 flowers. 
 
Sweet Dishes. 219 
 
 772. Clear Blanc-Mange— Ingredients— l qt. of strong cairs foot 
 jelly, whites of 4 eg?s, i oz. of bitter and I of sweet almonds, a. 
 spoonful of rose water, 3 spoonfuls of cream. 
 
 Skim off the fat and strain the calf s foot jelly ; beat the 
 whites of the eggs, and put them to the jelly ; set it over the 
 fire, and keep stirring it till it boils ; then pour it into a jelly- 
 bag, and run it through several times till it is clear ; beat the 
 sweet and bitter almonds to a paste, with the rose-water 
 squeezed through a cloth ; then mix it with the jelly and the 
 cream ; set it over the fire again, and keep stirring it till it is 
 almost boiling ; then pour it into a bowl, and stir it very often 
 till it is almost cold ; then wet the moulds and fill them. 
 
 773. Rice Blanc-Mange— Ingredients — 6 oz. of the best rice, i pt. 
 
 of water, }4 pt. of milk or cream, 3 oz. of white sugar, vanilla 
 flavoring, any kind of preserve. 
 
 Put the rice into a pipkin with the water and let it sim- 
 mer slowly in the oven for two or three hours. Then add the 
 cream or milk, sugar and flavoring. Boil up over the fire, and 
 pour into a mould. When quite cold serve with any kind of 
 preserve. 
 
 774. Cornflour Blanc-Mange— Ingredients — 4 or 5 tablespoon- 
 
 fuls of cornflour, a little over a qt. of milk. 
 
 Mix the corn to a stiff paste with a little of the milk. Put 
 rest of the milk in a stewpan and set on the fire. Put the rind 
 of a lemon in to infuse. Add sugar to taste, and when on the 
 point of boiling, strain, and add to the corn flour ; return to the 
 stewpan and boil ten minutes. Wet a mould and pour the 
 blanc mange into it. Serve with jelly, or milk and sugar. 
 
 775. Boiled Custard— Ingredients — 1 qt. of sweet milk, a stick of 
 
 cinnamon, rind of I lemon, a. few laurel leaves or bitter almonds, 
 sugar to taste, yolks of 8 eggs, whites of 4. 
 
 Boil the milk with the cinnamon, lemon rind, and laurel 
 leaves or bitter almonds, and sugar. Beat the yolks of the eggs 
 with the whites, add a little milk and strain into another dish. 
 When the milk boils remove from the fire, and strain ; then 
 add the egg to it. Return the whole to the saucepan and set 
 on the fire, stirring diligently. Let it come to the boiling point, 
 then pour into a jug and stir till nearly cold It should be as 
 thick as rich cream. Pour into glass, grate a little nutmeg over 
 them and serve. 
 
220 The Dominion Cook Book. 
 
 776. BoEIed Almond Custard— Ingredients— 4 bay leaves, I pt. 
 
 of cream, a stick of cinnamon, i pt. of milk, i doz. bitter and 2 doz. 
 sweet almonds, 4 whole eggs, 8 yolks of eggs, white sugar to taste. 
 
 Put the bay leaves with the cinnamon, cream, and milk into 
 a clean saucepan on a slow fire, till they boil. While this is 
 doing grate the sweet and bitter almonds into a basin, break in 
 the whole eggs and the yolks one by one into a teacup, and as 
 you find them good, put them into a basin ; mix in sufficient 
 loaf sugar in powder to sweeten it to your palate, whisk all well 
 together, and when the milk boils take it off the fire for a 
 minute or two before you put it in; mix it well with the 
 whisk, and strain it through a hair-sieve into the saucepan 
 that the cream was boiled in. Put it again on the fire, which 
 must be slow, and stir it well till it begins to thicken, (it must not 
 boil, or you will spoil it) ; remove it from the fire, and keep 
 stirring it well till it is cool, otherwise it may curdle. As soon 
 as it is cold you can put it into the glasses or cups ; grate a 
 little nutmeg on the top of each. 
 
 777. Almond Custard — Ingredients — I pt. of new milk, I cup of 
 
 pulverized sugar, }( lb. of almonds blanched and pounded, 2 tea- 
 spoonfuls rose water, the yolks of 4 eggs. 
 
 Stir this over a slow fire until it is of the consistency of 
 cream, then remove it quickly and put into a dish. Beat the 
 whites with a little sugar added to the froth, and lay on top. 
 
 778. Orange Custard — Ingredients — i Seville orange, 4 oz. white 
 
 sugar, yolks of 4 eggs, I pt. of boiling cream, preserved orange. 
 
 Boil the rind of half the orange very tender ; beat it in a 
 marble mortar very fine; put to it the juice of the orange 
 and the sugar with yolks of the eggs. Then pour in 
 gradually the boiling cream. Continue beating until cold. 
 Pour into custard cups and stand in a dish of hot water. Allow 
 them to stand until they are set, then take them out and gar- 
 nish with some preserved orange on the top and serve. 
 
 779. Frozen Custard writh Fruit — Ingredients — 2 pts. of milk, 
 
 same of cream, 6 eggs, 3 teacups of sugar, i pt. of berries, or peaches 
 cut up small. 
 
 Let the milk nearly boil ; beat the yolks of the eggs with 
 the sugar and add the milk by degrees. Whip the whites of the 
 eggs to a froth and add to the mixture ; put all in a saucepan, 
 stirring till it is a nice thick and smooth custard. When per- 
 
Sweet Dishes. 
 
 fectly cold whisk in the cream and freeze. If the custard is 
 allowed to freeze itself, stir in the fruit after the second beating. 
 
 780. Custard — Ingredients — lyi qts. rich milk, I cup sugar, yi box 
 
 gelatine, 4 eggs, vanilla to taste. 
 
 Dissolve the gelatine in the milk ; add the yolks and sugar ; 
 let it come to a boil, then remove from the fire. When cool, 
 add whites of eggs, etc. Pour into mould. To be eaten with 
 cream, if preferred. 
 
 781. Baked Custard — Ingredients — Some nice pastry, 4 eggs, 3 
 
 gills of new milk, sugar to taste. 
 
 Line a good sized dish with the pastry ; beat the eggs 
 well, add slowly the new milk, sweeten to taste ; pour on to 
 the paste ; bake in a moderate oven. Can be eaten hot or 
 cold. 
 
 782. Chocolate Custard — Ingredients — I qt. of milk, yolks of 6 
 
 eggs, 6 tablespoonfuls of sugar, yi a cup of grated vanilla chocolate. 
 
 Boil the ingredients until thick enough, stirring all the time. 
 When nearly cold flavor with vanilla. Pour into cups, and 
 put the whites of the eggs beaten with some powdered sugar 
 on top. 
 
 783. Chocolate Cream— Ingredients— Yolks of 6 eggs (strained), 2 
 
 oz. of powdered white sugar, 2 oz. of grated chocolate, i pt. of milk, 
 4 sheets of best French gelatine dissolved in a little milk, i pt. of 
 well-whipped cream. 
 
 Mix the yolks of eggs with the sugar and chocolate, add the 
 milk ; set the mixture on the fire in a double saucepan, the 
 outer one filled with hot water, and kept stirring till the cream 
 thickens ; add the dissolved gelatine and strain it into a basin ; 
 put this over ice, stirring till the mixture begins to set, then add 
 the well-whipped cream. Put a mould in the ice, pour in the 
 cream, cover it with ice, and when quite set, turn it out and 
 serve. 
 
 784. CofFee Cream — Ingredients — l breakfastcupful of made coffee, 
 
 a little more than ^ pt. of boiled milk, 8 yolks of eggs, a pinch of 
 salt, yi lb. sugar, 2 oz. of dissolved gelatine. 
 
 Put the coffee into a stewpan with the milk; add the yolks, 
 salt and sugar ; stir the cream briskly on the fire until it begins 
 to thicken ; stir for a minute longer and then run it through a 
 sieve into a basin, add the gelatine, mix and set the cream in a 
 mould embedded in rough ice. 
 
222 The Dominion Cook Book. 
 
 785. Lemon Cream— Ingredients— i pt. of thick cream, yolks of 2 
 
 eggs, 4 oz. of fine sugar, rind of one lemon cut thinly, juice of the 
 
 lemon. 
 Well beat the yolks and add to the cream, sugar and rind 
 of the lemon ; boil, and then stir it till almost cold ; put the 
 juice of the lemon into a dish and pour the cream upon it, stir- 
 ring until quite cold. 
 
 786. Uemon Cream Solid— Ingredients— >^ a pint of cream, the 
 
 juice of 3 lemons and the rind of 2, ^ lb. of loaf sugar in small lumps. 
 
 Rub the sugar on the lemons, and lay them at the bottom 
 
 of the dish, pour the lemon juice over, make the cream a little 
 
 warm, then, standing on a chair, and with the dish on the 
 
 ground, pour the cream on so as to froth it. 
 
 787. Almond Cream — Ingredients— 4 oz. swee. almonds, a few 
 
 bitter almonds, a quart of cream, juice of 3 lemons (sweetened), a 
 little orange flower water. 
 
 Blanch and pound the almonds in a mortar, moistening 
 with a little orange flower water. Add the cream and the 
 sweetened juice of the lemons. Beat to a froth, which take off 
 on the shallow part of a sieve ; fill glasses with some of the 
 cream and some of the froth. 
 
 788. Substitute for Cream. 
 
 We have just met with the following in an Indian recipe 
 book : " Beat the white of an egg to a froth, and mix well with 
 it a very small lump of butter. Add it to a hot liquid gradu- 
 ally, so that it may not curdle." 
 
 789. Burnt Cream (i) — Ingredients — I pint of cream, i stick of cin- 
 
 namon, a little lemon peel, the yolks of 4 eggs, sugar to taste. 
 
 Boil the cream with a. stick of cinnamon and lemon peel ; 
 take it off the fire and pour it very slowly into the yolks of the 
 eggs, stirring till half cold ; sweeten, and take out the spice, 
 etc., pour it into the dish ; when cold, strew white pounded 
 sugar over and brown it with a salamander 
 
 79b. Burnt Cream (2). 
 
 Make a rich custard without sugar, boil lemon peel in it. 
 When cold sift a good deal of sugar over the whole, and brown 
 the top with a salamander. 
 
 791, Pariaienne Cream— Ingredients— l ounce of fine isinglass, I 
 pt. of thin cream, 3 oz. of sugar broken into small lumps, J!4 pt, of 
 rich cream, 8 oz. of the finest apricot or peach jam. 
 
Sweet Dishes. 223 
 
 Dissolve the isinglass in the thin cream, and strain it 
 through folded muslin ; put it into a clean saucepan with the 
 lump sugar, and when it boils add the rich cream ; add it by 
 spoonfuls to the jam, which has been passed through 
 the sieve when made. Mix the whole smoothly, and put it 
 into a mould and stir till nearly cold, to prevent the jam sink- 
 ing to the bottom. Put it on ice, and when set turn it out and 
 serve- The strained juice of a lemon may be added when 
 ■making the cream, and is a great improvement. 
 
 792. Pineapple Cre£im — Ingredients — A tin of preserved pineapple, 
 
 6 oz. of sugar, ^ pint of water, 7 sheets of best French gelatine 
 dissolved in a little milk, I pt. of cream. 
 
 Pound the pineapple in a mortar, add the sugar and water ; 
 boil for fifteen minutes and press through a tammy. Dissolve 
 the gelatine in a little milk ; whip the cream to a froth ; mix 
 the gelatine with the pineapple pulp, then quickly work in the 
 cream. Pour the mixture into a mould, and put oh ice to set. 
 When wanted, dip the mould in hot water and turn out the 
 cream. 
 
 793. Strawberry Cream — Ingredients — i pot of good strawberry 
 
 jam, 9 sheets of the best French gelatine, i qt. of cream. 
 
 Take jam, and pass through a tammy, add the gelatine dis- 
 solved in a little milk, then add the cream whipped to a froth, 
 put into a mould and lay on ice to set. When wanted dip the 
 mould in hot water and turn out the cream. 
 
 794. Lemon Cream (made without cream) — Ingredients— 
 
 4 lemons, 12 tablespoonfuls of water, 7 oz. of powdered white sugar, 
 yolks of 9 eggs. 
 
 Peel the lemons very thinly into the above proportion of 
 water, then squeeze the juice into the sugar. Beat the yolks 
 thoroughly and add the peel and juice together, beating for 
 some time. Then strain into your saucepan, set over a gentle 
 fire and stir one way till thick and scalding hot. Do not let it 
 boil or it will curdle. Serve in jelly glasses. 
 
 795. Ratafia Cream — Ingredients — 3 or 4 peach or nectarine leaves, 
 
 I pt. of cream, yolks of 3 eggs, sugar to taste, a little ratafia. 
 
 Boil the leaves in the cream with a little ratafia. Remove 
 the leaves, beat the yolks of the eggs and strain, then add to 
 the mixture. Sweeteii to taste. Scald till thick, stirring all the 
 time. Then pour into china dishes and when cold serve. 
 
%^ ICE CREK7VIS !^ 
 
 
 796. CofFee Ice Oream — Ingredients — 5 oz. of coffee berries, a 
 
 breakfast cup of milk, 2 of cream, a tablespoonful of arrowroot, yi 
 lb. of sugar. 
 
 Add the cream and milk together and boil, then pour into 
 a can. While this has been going on, let the coffee berries be 
 pijt on in a tin in the oven for five or six minutes ; then put 
 them with the cream. Leave to cool and then strain through 
 a sieve and add the remaining ingredients. Boil again (stirring 
 all the time) until it thickens. Freeze in the usual way. 
 
 797. Chocolate Ice Cream — Ingredients — 6 tablespoonfuls of 
 
 grated chocolate, 2 breakfast cups of cream, 1 of fresh milk, and }i 
 lb. of sugar. 
 
 Stir the chocolate into the milk, mixing well, add remaining 
 ingredients and freeze. 
 
 798. Ice Cream — Ingredients— i^ lbs. of any kind of preserved fruit, 
 
 I qt. of cream, juice of two lemons, sugar to taste. 
 
 Take the whole of the ingredients, and work through a sieve. 
 Then freeze in a freezing can, and work until it is frozen. Then 
 turn out and serve. 
 
 799. Another Ice Cream— Ingredients— I qt. of milk, 2 eggs, ^ 
 
 lb. of sugar, 2 tablespognfuls of corn starch or arrowroot, I qt. of 
 cream. 
 
 Scald the milk, yolks of eggs, sugar and corn starch or 
 arrowrootjTintil it. of the consistency of custard. Then allow 
 -to cool. When cool add the cream whipped and the whites of 
 the eggs whisked to a stiff froth. Sweeten to taste, flavor and 
 freeze in the usual way. 
 
 224 
 
Ice Creams. 225 
 
 RECIPES FOR MAKING ICE CREAM 
 
 Note. — When pure cream is used, half the number of 
 quarts that the can will hold will be sufificient, as the beater will 
 make it light and spongy so that it will nearly fill the can. In 
 using milk the can may be three-fourths filled. 
 
 800. Dissolve in two quarts of pure fresh cream, twelve to 
 fourteen ounces of best white sugar, flavor as given below, strain 
 into the freezing can and freeze according to above directions 
 
 801. Making Ice Cream from Milk. — Bring two quarts rich 
 milk to a boiling point, stir in two tablespoonfuls of arrowroot 
 or corn starch, previously rubbed smooth in a cupful of cold 
 milk. Remove from the fire and add four eggs and three quar- 
 ters of a pound of sugar well beaten together, stir all well 
 together and then set aside to cool. Flavor and freeze as 
 before directed. 
 
 FLAVORS 
 
 802. Vanilla. — One tablespoonfulof good extract of Vanilla. 
 
 803. Lemon. — About three teaspoonfuls each of extract of 
 Lemon and Lemon juice. 
 
 804. Bisque. — Add about two han(tfuls of powdered sifted 
 dry sponge cake and a dessertspoonful of extract of Nectarine. 
 
 805. Chocolate Ice Cream.— M-elt in a porcelain dish two 
 ounces of Baker's chocolate, and about three ounces of water 
 and four ounces of fine white sugar, dissolve and strain into the 
 cream m fieezing can, and proceed as directed above. 
 
 806. I^ruit Ice Cream. — To two quarts of cream add about 
 one quart of juice of such fruits as cherry, currant, strawberry, 
 peach, orange, etc., finely strained, and one and a half pounds 
 of fine white sugar, and fi-eeze as above. 
 
 807. Fruit Ices. — Dissolve three pounds of fine white 
 sugar in two quarts of water and one quart of finely strained 
 juice of any of the above named fruits, and freeze the same as 
 ice cream. It requires more time than the latter, and will not 
 increase so much in bulk. For orange and strawberry ices add 
 the juice of one large lemon. 
 
 These recipes are kindly furnished us by the " American 
 Machine Co.," Philadelphia. 
 
 IS t 
 
'^^^^:^, PRESERVES i^^^^^^ 
 
 OBSERVATIONS ON PRESERVING. 
 
 Fruit for preserving must be gathered in dry weather, and 
 should be carefully selected, discarding all bruised fruit, 
 and purchasing only that of the largest and finest quality. Use 
 only the best white sugar, or the preserve cannot be perfect, 
 and nothing is saved. If common sugar is used, it causes a 
 greater amount of scum, and of course this must be taken off, 
 consequently evaporation reduces the quantity. In making 
 syrups the sugar must be pounded and dissolved in the syrup 
 before setting on the fire ; no syrui)S or jellies should be boiled 
 too high. Fruits must not be put into a thick syrup at first. 
 Fruits preserved whole or sliced may be boiled in a syrup made 
 of two pounds of sugar to every one pound of water,.the quan- 
 tity of syrup differing in some cases, but the general rule is one 
 and a half the substance of fruit. We have found the following 
 very good : To claiily faix pounds of sugar, put into a preserv- 
 iiig p.in, and pour to it five pints of cold spring water ; in 
 .mother pint beat lightly up the white of one small egg, but do 
 i; 't irorh it very much ; add it to the sugar, and give it a stir to 
 [■:^-:i it well \Yith the whole. Set the pan over a gentle fire when 
 <:.-: su^ar is nearly dissolved, and let the scum rise without 
 ,,.; ijdibta;bcd; when the syrup has boiled five minutes take 
 i. \r r.-.i ihc fire, let it stand a couple of minutes, and then skim 
 \: vciv cle.in ; iec it boil again, then throw in half a cup of co'd 
 '.. u. r, v.iiich will bring the remainder of the scum to the 
 sj (■ ■'; skim it until it is perfectly clear, strain it through a 
 ti.in ci^i.h, and it will be ready for use, or for further boiling. 
 
 All unripe fruit must be rendered quite tender by gentle 
 sciiiding, before it is put into syrup, or it will not imbibe the 
 sugar : and the syrup must be t/it'fi when it is first added to it, 
 and oe thickened i-fterwards by frequent boiling, or with addi- 
 tional sugar; or the fruit will shrivel instead of becoming plump 
 
 2''6 
 
Preserves. 227 
 
 and clear. A pound of sugar boiled for ten minutes in one pint 
 of water will make a very light syrup ; but it will gradually 
 thicken if rapidly boiled in an uncovered pan. Two pounds 
 of sugar to the pint of water, will become thick with a little 
 more than half an hour's boiling, or with three or four separate 
 boilings of eight or ten minutes each ; if too much reduced it 
 will candy instead of remaining liquid. 
 
 In making jams many cooks after allowing the proper pro- 
 portions of sugar to the fruit, put into the preserving pan 
 without removing stones or skins until after boiling, as the 
 flavor is thought to be finer by adopting this method. Glass 
 bottles are preferable to any other as they allow inspection to 
 detect incipient fermentation, which may be stayed by re-boiling. 
 Copper or brass preserving pans are the best kind to use, but 
 they require a great deal of care to keep clean ; the enamelled 
 are very nice and easily kept in order. Jams should be kept 
 in a dry, cool place, and if properly made will only require a 
 small round of writing paper, oiled, and laid on to fit ; now tie 
 down securely with a second paper brushed over with the white 
 of egg to exclude the air. If you should have the least fear of 
 the store closet being damp, it would be better for the first 
 paper to be dipped in brandy. Inspect them every two or 
 three months. 
 
 808. Plum Jam — Ingredients — Allow % lb. of white sugar to I lb. of 
 
 fruit. 
 
 It is difficult to give the exact quantity of sugar to be used 
 in plum jam, in fact it entirely depends upon the quality of the 
 plums used, therefore your own judgment will be necessary. 
 A'ter weighing the plums, halve them and remove the stones ; 
 then place on a large dish and sprinkle with the sugar, leave 
 them thus for twenty-four hours ; then put into a preserving 
 pan and let them simmer gently on the back of the stove for 
 about twenty-five or thirty minutes, then boil very quickly, for 
 a quarter of an hour, skimming carefully, and stirring with a 
 wooden spoon to prevent the jam sticking. It greatly improves 
 the jam to put some kernels from the plum stones into it. 
 
 809. Red Currant Jam— Ingredients— J^ of a lb. of white sugar 
 
 to every pound of fruit. 
 
 Let the fruit be very ripe, remove from the stalks with a sil- 
 ver fork ; dissolve the sugar over the fire, then put in the cur- 
 
The Dominion Cook Book. 
 
 rants and boil for half an. hour, stirring and skimming all the 
 time. Put into jars and cover air tight. 
 
 8lo. Black Currant Jam— Ingredients— l gill of water, I lb. of 
 fruit to I lb. of su^ar. 
 
 Purchase the fruit ripe and dry ; having stripped from the 
 stalk which can be done nicely with a silver fork, place them 
 and the water into your preserving pan ; boil for ten minutes , 
 then add the sugar, and allow to boil three-quarters of an hour 
 from the time it begins to simmer; keep it constantly stirred ; 
 carefully remove the scum. When done pot in the usual man- 
 ner. 
 
 8il. Raspberry Jam— Ingredients— Allow I lb. of white sugar to I 
 lb, of fruit, and 2 wine glasses of red currant juice. 
 
 •Directly this fruit is purchased preserve it, if allowed to 
 stand the jam and the flavor will not be so good ; place in pre- 
 serving pan and allow to boil twenty minutes, stirring constantly; 
 add the sugar and currant juice and boil for half an hour. Be 
 particular to skim well as this will make the jam nice and clear. 
 JVhen done, place in pots and cover. 
 
 Sl2. Rhubarb Jam— Ingredients— Rliubarb, to a pound of pulp 
 allow I lb. of sugar, i oz. sweet almonds blanched and chopped, and 
 half a lemon cut into slices. 
 
 Peel and cut up the rhubarb, boil till reduced to a pulp 
 with a very little water, add the sugar, almonds and lemon, boil 
 for three-quarters of an hour or an hour, remove the lemon 
 peel and put it into pots. 
 
 813. Green Grape Jam— Ingredients— To I lb. of grapes allow ^ 
 lb. of sugar. 
 
 Pick them carefully and reject any that are injured, wash 
 them. Put the grapes into a preserving pan, then a layer of sugar, 
 then a layer of grapes. Boil on a moderate fire, stirring it all 
 the time to prevent its burning, and as the grape stones rise take 
 them out with a spoon, so that by the time the fruit is suffi- 
 ciently boiled — about one hour — the stones will all have been 
 taken out. Put into jars and cover in the usual way. 
 
 81-4. Blackberry Jlam— Ingredients— To every lb. of picked fruit 
 allow I lb. of lo^f sugar and ^ lb. of apples peeled and cored, and 
 cut quite small. '' 
 
 Boil the fruit for ten minutes, add the sugar, boil, stir and 
 
Preserves. 229 
 
 remove all scum, it will take from half to three-quarters of an 
 hour. 
 
 815. Strawberry Jam— Ingredients— To I lb. of fruit allow ^ lb, 
 
 or I lb of sugar, to 4 lbs. of strawberries add I pt. ef red currant juice. 
 
 Put the currant juice and strawberries on to boil for thirty 
 minutes, and stir carefully all the time. Then put in the sugar 
 and boil up very quickly for twenty or twenty-five minutes 
 removing any scum that arises. Put into your jars, covering 
 air tight. If a pound of sugar is used there will be more jelly, 
 
 816. Apple Jam — Ingredients — Allow to every lb. of pared and cored 
 
 fruit ^ lb. of white sugar, the rind of i lemon and juice of half a 
 lemon. 
 
 Having peeled and cored the apples weigh them, and slice 
 tbem very thin. Place in a stone jar and surround with boiling 
 water, allow them to boil until tender ; v/hen tender place in 
 a preserving pan, add the sugar, grated lemon rind and juice. 
 Boil slowly half an hour from the time it begins to simmer, 
 remove the scum, put into jars and cover in the usual manner. 
 
 817. Preserved Melons— Ingredients— Melon, salt and water, 
 
 best white ginger to taste. To make syrup, I qt. of water to i lb. 
 of white sugar, the rind of 3 lemons, another i lb. of sugar to each 
 qt. of syrup. 
 
 Take away the rind and seeds, and cut the melon about the 
 size of pieces of ginger. Put them in strong salt and water 
 and let them remain for ten days, when it must be poured off, 
 and fresh water put instead ; this must be changed twice daily 
 for three or four days till all taste of salt is gone from the 
 melon. Scrape the outside of the best white ginger (the 
 quantity according to taste), put it into a thin syrup made of 
 the above proportions of water and sugar, drain the fruit, and 
 pour the syrup and ginger over it boiling hot. Repeat this for 
 three days, then add another pound of sugar to each quart of 
 syrup ; when boiled and skimmed add the rind of three lemons, 
 cut lengthwise, to each quart, put in the melons, and simmer 
 until clear. After the first day's simmering the ginger may be 
 sliced to impart more flavor, but it must not be allowed to boil. 
 The syrup, when done, must be rich and thick. It is better 
 when kept a year. 
 
 818. To Preserve Citron— Ingredients— Citron, sugar and water. 
 Purchase fine citrons, pare and slice one inch thick, ci;i 
 
=30 The Dominion Cook Book. 
 
 again into strips, remove the seeds, weigh and allow one pound 
 of sugar to one pound of fruit. Make a syrup, say three 
 pounds of sugar, three gills of water ; when boiling add the fruit 
 and boil three-quarters of an hour, test if done by piercing with 
 a broom straw, and a few minutes before removing from the fire 
 slice and seed a lemon, and with one root of ginger put into 
 preserving pan, pot and cover air tight. 
 
 819. Preserved Pumpkins— Ingredients — Equal proportions of 
 sugar and pumpkin, I gill of lemon juice. 
 
 Cut the pumpkin in two, peel and remove the seed, cut in 
 pieces about the size of a fifty-cent piece, after weighing place 
 in a deep vessel in layers, first sprinkling a layer of sugar then 
 of pumpkin and so on, until it is finished ; now add the lemon 
 juice a.nd set aside for three days ; now for every three pounds 
 of sugar add three gills of water, and boil until tender. Pour 
 into a pan, setting aside for six days, pour off the syrup and 
 boil until thick, skim and add the pumpkin while boiling; 
 bottle in the usual manner. 
 
 820. Quinces Preserved W'hoBe - Ingredients — Some ripe 
 quinces, to every pint of water allow 3 lbs. of white sugar. 
 
 Pare the quinces and put them into the preserving pan, 
 three-parts covered with cold water (if they should float while 
 the water is being poured on them, press them down with a 
 plate until you have gauged the exact height of the water) ; 
 take out the quinces, measure the water and add the sugar. 
 Let this boil rapidly in the preserving pan for five minutes, and 
 then put in the quinces. The syrup should not cover them at 
 first, but when they are half-cooked it will then amply cover the 
 fruit. Boil the quinces rapidly, until soft enough for a knitting- 
 needle to pierce them easily, which should be in an hour and a 
 half, reckoning from the first boiling up. Take the quinces 
 out carefully, so as not to break them and lay them on dishes 
 to cool. Run the syrup through a jelly bag or a piece of new 
 flannel, put in a gravy strainer : this frees it of all odd little bits 
 that may boil from the outside of the quinces, and makes it 
 clearr,-. Put the syrup back in the preserving-pan, and boil it 
 rapidly until it will jelly when dropped on a plate ; put the 
 quinces into the boiling syrup, and let them simmer gently for 
 ten minutes. Place each quince carefully in wide-necked jars, 
 pour the hot syrup over them, and when cold cover in the 
 usual way. , 
 
Preserves. 23 i 
 
 821. Preserved Oranges — Ingredients — Any nuh.ber of oranges, 
 
 with rather more than their weight in sugar, allow rather more than 
 half a pint of water to each pound of sugar. 
 
 Slightly grate and score the oranges round and round with 
 a knife, but not very deeply. Put them into cold water for 
 three days, changing the water twice each day. Tie them uf 
 in a cloth and boil them until they are quite soft, that is, soft 
 enough to be penetrated by the head of a pin. While they arv 
 boiling place the sugar on the fire with the water, iet it boil for 
 a few minutes, then strain it through muislin. Put the oranges 
 into the syrup and boil till it jellies and is of a yellow color. 
 Try the syrup by putting some to cool, it should not be too 
 stiff. The syrup need not cover the oranges completely, but 
 they must be turned so that each part gets thoroughly done. 
 Place the oranges in pots, cover with syrup, and tie down with 
 brandied papers. This an excellent way of preserving oranges 
 or shaddocks whole. Only they should be looked at now and 
 then, and boiled up again in fresh syrup, if what they are in 
 has become too hard, which, however, if they have been pro- 
 perly done, will not be the case. They form a nice dish for 
 dessert or for serving, filled with whipped cream or custard, 
 either cold or gently warmed through in the syrup in a stewpan. 
 
 822. Quincs Marmalade — In^dients — Quinces, to every lb. of 
 
 pulp allow 2 lbs. of sugar. 
 
 JRub off all the down from the quinces and cut off the tops 
 and stalks. Put the quinces in a preserving pan with plenty of 
 water and boil till they are soft ; then remove them from the 
 fire, and pass the, TKilp through a hair sieve and beat it till it is 
 soft and white ; put the sugar on the fire with water, and let it 
 boil till it is thick, and will fall from the spoon in flakes, com- 
 monly called feather point. Take the pan off the fire and mix 
 in the pulp ; it is best to put a little of the sugar to the pulp, 
 and keep on adding by degrees till it is tolerably thin, w.hen it 
 will mix more readily with the larger quantity ot sugar : when 
 all is well mixed, return the pan to the fire and let the mixture 
 get thoroughly warm, but do not allow it to boil, and stir all 
 the time or it will get burnt. Put the jam into jars and allow 
 them to stand in the sun for two or three days, when there 
 ought to be a thick crust on the top. 
 
 823. Orange Wlarinalade— Ingredients— Twelve fair-sized Seville 
 
 oranges, some spring water, juice of 3 or 4 oranges, to every lb. of 
 peel and juice allow i}4 ^s. of white sugar, allow to this amount of 
 sugar, 1% pts. of water. 
 
232 The Dominion Cook Book. 
 
 Take the oranges with smooth, highly-colored skins, score 
 the peel off in quarters, taking with it as much of the white 
 skin as you can without breaking the pulp ; as you remove the 
 peel put it into a basin of spring water ; put it all, when ready, 
 into a stesypan, with enough spring water to cover the peel ; 
 change the water several times during the boiling process, and 
 when the peel is quite soft and very tender, take it out of the 
 pan and drain it on a hair sieve. Spread out the peel, when 
 nearly dry, on a pasteboard, and cut it into fine shreds; squeeze 
 the oranges and add the juice of the lemons ; then add the 
 sugar, allow to this amount of sugar the above proportion of 
 water obtained by washing and straining the pulp of the 
 oranges. Boil and skim carefully fifteen or twenty minutes, 
 then add the washed pulp and juice, and boil for twenty or thirty 
 minutes, or until it jellies properly. 
 
 824. Preserved Crab Apple— Ingredients— Apples, water. 
 Purchase fine red Siberian crab apples, pick out those with 
 
 the stems on, place in preserving pan just covering them with 
 warm water, now simtmer until the skin breaks, drain and with 
 a small knife remove the cores. Allow a glass of water and 
 one and a half pounds of sugar to each pound of fruit. Boil 
 water and sugar until no scum appears, put in apples, cover and 
 simmer until tender ; now take up the fruit, spread on dishes 
 to cool. The syrup may be flavored with lemon. About three- 
 quarters fill your jars with apples and then pour over syrup, 
 allow to cool and then cover. 
 
 825. Apple Marmalade— Ingredients— Some good cooking apples, 
 
 ^ lb. of fruit, yi teacupful of water to 6 lbs. of sugar, a few cloves, 
 cinnamon or lemon peel for flavor. 
 
 Peel, core and thinly slice the apples (apples that cook to 
 a smooth pulp easily) ; put the sugar in a preserving pan (a tin 
 or iron saucepan will turn them black), with the water ; let it 
 gradually melt and boil it for ten minutes ; then put in the 
 sliced apple and a few cloves, cinnamon or lemon peel to flavor 
 if liked. Boil rapidly for an hour, skim well and put in jam 
 pots ; it should be quite a smooth pulp, clear and a bright 
 amber color. Will keep good for twelve months. 
 
 826. Sweet Tomato Pickle— Ingredients— 3^ lbs. of tomatoes, 
 
 l}i lbs. of sugar, yi oz, each of cinnamon mace and cloves mixed, i 
 pt. of vinegar. 
 
Preserves. 233 
 
 Peel and slice the tomatoes, sticking into them the cloves ; 
 put altogether into a stewpan and stew an hour. When done 
 pack in glass jars and pour the syrup over boiling hot. 
 
 827. Sweet Peach PEckle— Ingredients— To 4 lbs. of peaches 
 
 allow 2 lbs. white sugar, yi, oz. each of mace, cinnamon and cloves 
 mixed, and i pt. of the best white vinegar. 
 
 Pour scalding water over the peaches and remove the skins 
 with a butter knife, drop into cold water, stick four cloves in 
 each peach. Lay the peaches in preserving pan with the 
 sugar sprinkled over thein, bring gradually to the boil, add 
 vinegar and spice, boil five or six minutes. Remove the peaches 
 and place in bottles. Boil the syrup thick and pour over 
 boiling hot. 
 
 828. To Keep Chestnuts (for winter use). 
 
 Dry them after removing them from their green husks ; 
 put in a box or barrel mixed with, and covered over by, fine 
 and dry sand. Three gallons of sand to one gallon of chest- 
 nuts. If there be maggots in any of the nuts they will come 
 out and work up through the sand to get the air, and thus 
 you have the chestnuts sweet, sound and fresh. 
 
 829. To Keep WaBnuis Fresh. 
 
 Put a dessertspoonful of salt into one quart of water. Put 
 the nuts in and let them stand a day and a night, then with a 
 clean cloth rub dry and store. 
 
^M CANNED FRUITS, Etc. & 
 
 ffliUL»11>IIIOIIII!IJIia.iilll«!l>l!IIilllHI'JSU WlSira WJ!l!UimD"!l»ill«imjillU!0IHJI9) 
 
 CANNING FRUIT. 
 830. PeacJsss (to can). 
 
 First prepare the syrup. For canned fruits, one quart of 
 granulated sugar to two quarts of water is the proper propor- 
 tion ; to be increased or lessened according to the quantity of 
 fruit to be canned, but always twice as much water as sugar. 
 Use a porcelain kettle, and, if possible, take care that it is kept 
 solely for canning and preserving —nothing else. Have another 
 porcelain kettle by the side of the first, for boiling water (about 
 three quarts). Put the peaches, a few at a time, into a wire 
 basket, such as is used to cook asparagus, etc. See that it is 
 perfectly clean and free from rust. Dip them, when in the bas- 
 ket, into a pail of boiling water for a moment and transfer 
 immediately into a pail of cold water. The skin will then at 
 once peel off easily, if not allowed to harden by waiting. This, 
 besides being a neat and expeditious way of peeling peaches, 
 also saves the best part of the fruit, which is so badly wasted 
 in the usual mode of paring fruit. As soon as peeled, halve 
 and drop the peaches into boiling water, and let them simmer 
 — not boil hard —till a silver fork can be passed through them 
 easily. Then lift each half out separately with a wire spoon 
 and fill the can made ready for use, pour in all the boiling 
 syrup which the jar will hold, leave it a moment for the fruit 
 to shrink while filling the next jar, then add as much more 
 boiling syrup as the jar will hold, and cover and screw down 
 tightly immediately. Continue in this way, preparing and seal- 
 ing only one jar at a time, until all is done. If any syrup is 
 left over, add to it the water in which the peaches were sim- 
 mered, and a little more sugar, boil it down till it " ropes " 
 from the spoon and you have a nice jelly, or, by adding some 
 peaches or other fruit," a good dish of marmalade. Peaches or 
 other fruit, good, but not quite nice enough for canning, can be 
 
 234 
 
Canned Fruits, Etc. 235 
 
 used up in this way very economically. Peaches to be peeled 
 as directed above should not be too green or too ripe, else, in 
 the first place, the skin cannot be peeled off, or if too ripe, the 
 fruit will fall to pieces. 
 
 231. (Another way). 
 
 After peeling and halving as above directed, lay a clean towel 
 or cloth in the bottom of a steamer over a kettle of boiling 
 water and put the fruit on it, half filling the steamer. Cover 
 tightly and let it steam while making the syrup. When that is 
 ready, and the fruit steamed till a silver fork will pass through 
 easily, dip each piece gently into the boiling syrup, then as gently 
 place in the hot jar, and so continue till all have been thus 
 scalded and put in the jar. Then fill full with syrup, cover and 
 seal immmediately. While filling, be sure and keep the jars 
 hot. 
 
 832. (Another way). 
 
 Peel, halve, remove the stones, and prepare the syrup as 
 directed, and when it is boiling drop in enough fruit for one 
 jar, watch closely, and the instant they are sufficiently tender, 
 take out each half with care and put into a hot jar till full. 
 TJien dip in all the boiling syrup it will hold. Cover tightly, 
 set aside, and prepare for the next jar. Be sure and skim the 
 syrup each time before adding more fruit. After jars are filled 
 and the covers screwed on, before setting them away, every 
 little while give the screw another twist until it cannot be 
 moved farther. 
 
 S33. Pears. 
 
 The skin will not peel off so easily as the peach by dipping 
 them in boiling water, but it will loosen or soften enough to be 
 taken off with less waste of the fruit than if pared without 
 scalding. Prepare the syrup and proceed as for peaches. They 
 will require longer cooking, but as soon as a silver or well- 
 plated fork will pass through easily, they are done. Longer 
 cooking destroys the flavor. 
 
 834. PineappEes. 
 
 Pare very carefufly with a silver or plated knife, as steel 
 injures all fruit. With the sharp point of the knife dig out as 
 near and with as little waste as possible, all the " ryes " and 
 black specks, then cut out each of the sections iu which the 
 
236 The Dominion Cook Book. 
 
 " eyes " were, in solid pieces clear down to the core. By doing 
 this all the real fruit is saved, leaving the core a hard, round 
 woody substance, but it contains considerable juice. Take 
 this core and wring it with the hands as one wrings a cloth, til! 
 all the juice is extracted, then throw it away. Put the juice 
 thus saved into the syrup, let it boil up for five minutes, skim 
 till clear, then add the fruit. Boil as short a time as possible, 
 and have the flesh tender. The pineapple loses flavor by over- 
 cooking more readily than any other fruit. Fill into well- 
 heated jars, add all the syrup the jar will hold, cover and screw 
 down as soon as possible. 
 
 835. Piums. 
 
 Plums should be wiped with a soft cloth or dusted, never 
 washed. Have the syrup all ready, prick each plum wi^h a 
 silver fork to prevent the skin from bursting, and put them into 
 the syrup. Boil from eight to ten minutes, judging by the size 
 of the fruit. Dip carefully into the hot jars, fill full, and screw 
 on the cover immediately. Cherries may be put up in the 
 same way. — Beecher. 
 
 836. Pears (canned)— Ingredients — Bartlett pears, i qt. of fruit, I 
 
 pt. of water, ji^ lb. of white sugar. 
 
 Make the syrup and set on the stove to boil, peel the pears 
 and plunge into cold water as soon as pared, when the syrup 
 boils put the pears in, and boil until you can pierce them 
 easily with a piece of broom straw, dip the cans in hot water, 
 put in the fruit, pour boiling syrup over and seal. 
 
 837. Plums (canned) — Ingredients — Syrup, 2 wineglasses of water 
 
 and )^ lb. of sugar to each 3 qts. of fruit. 
 
 When the sugar is melted and the water luke-warm put the 
 plums in. Let it come slowly to the boil. Let them boil gently 
 for five minutes. Put the plums into bottles, fill them with the 
 boiling syrup (take care that there is as much syrup in the bot- 
 tles as they will hold). Screw up immediately and set in a dark 
 dry place. 
 
 838. Strawberries (canned)— Ingredients— Allow to each i lb. 
 
 of fruit % lb. of sugar. 
 
 Put berries and sugar into a large flat dish and allow tp 
 ftand about four hours, then draw off" the juice and put inte 
 preserving pan and allow to come to a boil, removing the scum 
 
Canned Fruits, Etc. 237 
 
 as it rises, then put in the berries and let them come to a boil. 
 Put into warm bottles and seal quickly. 
 
 839. Cherries (canned) — Ingredients — To every i lb. of fruit }i lb- 
 
 of sugar, 3 gills of water. 
 
 Put the sugar and water on the fire to heat, and as soon as 
 it comes to a boil put in the cherries and only allow them to 
 scald for a quarter of an hour, put into bottles boiling hot and 
 seal. A few of the kernels put in to scald with the fruit im- 
 parts a fine flavor. Note — Be sure to skim well. 
 
 840. To Bottle Fruit — Ingredients — Any fresh fruit, large-mouthed 
 
 bottles, new corks. 
 
 Secure the fruit not very ripe and picked on a fine day ; 
 have the bottles clean and dry, put in the fruit, cover with 
 pieces of bladder tied securely, stand them in a boiler with cold 
 water to the necks, put the boiler on the fire and allow to boil ; 
 as soon as the bladders begin to swell, pierce them with a large 
 pin. Now let the fire out and allow the bottles to stand until 
 cold. The following day remove the bladders and fill up the 
 bottles with sugar. Be carefulto have the corks close at hand, 
 and just before corking hold a couple of lighted matches in the 
 mouth of the bottle, and before the gas has had time to escape, 
 cork and cover with resin. 
 
 841. Green Gooseberries (to bottle). 
 
 Top and tail the gooseberries, and then fill wide-mouthed 
 bottles, shaking them down till no more can be put in ; then 
 tie down with damp (not wet) bladder, and place the bottles, 
 surrounded by hay, in a boiler of cold water, over a slow fire ; 
 let them simmer till reduced about one-third, then take the 
 boiler off the fire and let the bottles remain in it till quite cold. 
 
 842. Stone Fruits (to bottle). 
 
 For this purpose wide-necked glass bottles must be used. 
 Fill them with the fruit, as closely packed as possible, and into 
 the mouth of each put quarter pound of finely powdered white 
 sugar. Tie a piece of wet bladder, tightly stretched, over each 
 mouth, to exclude the air, place them in a large fish kettle, 
 packing them with hay, which should surround each bottle, and 
 line the sides of the kettle, to prevent their either touching it or 
 each other; this will prevent their breaking; fill the kettle 
 with water, which must not come quite up to the bladder cov- 
 
238 The Dominion Cook Book. 
 
 erings ; place it on the fire, or if a very hot one, to the side 
 will be better, letting it simmer until you see that the fruit is 
 cooked, by which time it will have considerably sunk in the 
 bottles ; the kettle must then be removed from the fire, but the 
 bottles must not be taken from it until the water is perfectly 
 cold. During the time the kettle is on the fire, the bladders 
 will require frequent moistening with a little water to prevent 
 them from bursting ; should this happen, at once tie on a fresh 
 piece of wet bladder. The bottles must be wiped dry after 
 removing from the water, and should be kept in a dry, cool 
 place. The bladders must never be taken off till the fruit is 
 required for use, as it will not keep after the bottle has been 
 once opened. 
 
 843. Syrup (I). 
 
 Take of sugar ten pounds, water three pints. Dissolve the 
 sugar in the water with a gentle heat, 
 
 844. Syrup (2). 
 
 In making syrups, for which neither the weight of the sugar 
 nor the mode of dissolving it is specified, the following rule is 
 to be observed : Take of refined sugar, reduced to a fine pow- 
 der, twenty-nine ounces ; the liquor prescribed one pint. Add 
 the sugar by degrees, and digest with a moderate heat, in a 
 close vessel, until it is dissolved, frequently stirring it, set the 
 solution aside for twenty-four hours, take off the scum, and 
 pour off the syrup from the feces, if there be any. 
 
-:>'^;b^|j B L. L- 1 E S l^^t^^;*^ 
 
 OBSERVATIONS ON JELLIES. 
 
 845. Fruit Jellies. 
 
 The fruit should be placed in a jar, and the jar set in a 
 stewpan of warm water, covered and allowed to boil until the 
 fruit is broken ; take a strong jelly bag and press a little of the 
 fruit at a time, turning out each time the skins ; allow two 
 pounds of sugar to one quart of juice, set on the stove to boil 
 again. Many good cooks heat the sugar by placing in the 
 oven and stirring now and then to prevent burning. When the 
 juice begins to boil (watch that it does not boil over twenty-five 
 minutes), then add the heated sugar, stir well and just bring to 
 a boil, remove directly from the stove, dip the vessels to con- 
 tain it in hot water, and set them upon a dish cloth wrung out 
 of warm water, pouring the boiling liquid into them, cover in 
 the usual manner. 
 
 846. Pineapple Jelly — Ingredients — A moderate-sized pineapple, 
 
 I qt. of jelly. 
 
 Peel the pineapple, halve lengthwise and cut into thin 
 slices, infuse into the jelly the rind of the pineapple (well 
 washed) and put first a layer of jelly, and when nearly set lay a 
 border of pineapple over one upon another forming a ring, and 
 cover with jelly, and so on till all are used. 
 
 847 Crab Apple Jelly— Ingredients— Some nice crab apples (Sibe- 
 rian are the best for this purpose), i lb. of sugar to each pt. of juice. 
 
 Cut the apples to pieces, neither paring nor seeding them, 
 as the seeds give a very pleasant flavor to the jelly, put into a 
 stone vessel and place in a pot of hot water, allow to boil eight 
 or nine hours, cover the vessel (with the fruit in), tightly and 
 leave all night ; next morning squeeze out the juice, add the 
 sugar hot in the above proportions, stirring rapidly all the time, 
 allow it just to come to the boil and remove directly from the 
 stove. Dip your jars in hot water and fill with the scalding 
 jeliy. 
 
240 The Dominion Cook Book. 
 
 848. Quince Jelly — Ingredients — Some ripe quinces, allowing i pt. 
 
 of water to each lb. of fruit, ^ lb. of sugar to each jb. of juice. 
 
 Prepare the quinces and put them in water in the above 
 proportions ; simmer gently till the juice becomes colored, but 
 only very pale; strain the juice through a jelly bag, but do not 
 press the fruit, allow it to drain itself. Put the strained juice 
 in a preserving pan and boil twenty minutes, then stir in the 
 sugar in the above proportions and stir over the fire for twenty 
 minutes, taking oif the scum, and pour into glasses to set. It 
 should be rich in flavor, but pale and beautifully transparent. 
 Long boiling injures the color. 
 
 849. Raspberry Jelly — Ingredients — Some ripe, carefully picked 
 
 raspberries, allow ^ lb. of poun4ed sugar to every pound of fruit. 
 
 Boil the raspberries for ten minutes, strain and weigh the 
 juice and add the sugar in the above proportions and boil for 
 fifteen or twenty minutes. Skim and stir well. 
 
 850. Red Currant Jelly— Ingredients — Red currants, ^ lb. of 
 
 sugar to I lb of juice. 
 
 Pick the fruit and simmer it in water for about an hour, 
 or until the juice flows freely ; strain, boil up the juice, add the 
 sugar, and boil again, skimming and stirring well for fifteen 
 minutes. Put into small pots, and when cold and firm cover 
 it. 
 8ji. Black Currant Jelly. 
 
 Make in the same way, but use a larger proportion of sugar. 
 
 852. White Currant Jelly — Ingredients — Fruit, sugar. 
 
 Pick the fruit carefully, weigh it, and put into the preserving 
 pan equal quantities of fruit and sugar. Boil quickly for ten 
 minutes, and strain the juice into the pots ; when cold and stifi" 
 cover them. 
 
 853. Blackberry Jelly. 
 
 Make it as directed for red currant, but use only ten ounces 
 of sugar to each pound of juice. The addition of a little lemon 
 juice is an improvement. 
 
 854. Green Gooseberry Jelly — Ingredients— Some carefully 
 
 picked gooseberries (allowing to each lb. of fruit ^ pt. of water), 
 to every lb. of juice allow I lb. of white sifted sugar. 
 
 Boil the fruit in the water, reduce them to a pulp — it will 
 take half an hour— strain through a jellv-hag, weigh the sugar 
 
Jellies. 241 
 
 in the above proporlions ; boil up the juice quickly and add 
 the sugar, boil till reduced to a jelly (about twenty minutes), 
 skim and stir well ; pour into pots. 
 
 855. Red Gooseberry Jelly. 
 
 Make it in the same way as the green, but three-quarters 
 pound of sugar will be sufficient for each pound of juice. In 
 straining the juice be careful not to press the fruit. The surplus 
 fruit, with the addition of some currant juice, can be made into 
 common jam for children, etc. 
 
 856. Mixed Fruit Jelly — Ingredients — Fruit, strawberries, currants, 
 
 cherries, etc , }^ lb. of sugar to each lb. of juice. 
 
 Take ripe fruit, strip off the stalks and remove the stones 
 from the cherries, boil altogether for half an hour, strain the 
 juice. Boil up the juice, add the sugar in the above proportions, 
 stirring well till quite dissolved, boil again for fifteen or twenty 
 minutes till it jellies, stirring frequently, and carefully removing 
 all scum as it rises. 
 
 857. Quince Jelly — Ingredients — Some ripe quinces, to every lb. of 
 
 quince allow I lb. of crushed sugar. 
 
 Peel, cut up, and core some fine ripe quinces. Put them 
 in sufficient cold water to cover them, and stew gently till soft, 
 but not red. Strain the juice without pressure, boil the juice 
 for twenty minutes, add the sugar and boil again till it jellies — 
 about a quarter of an hour — stir and skim well all the time. 
 Strain it again through a napkin, or twice folded muslin, pour 
 into pots or moulds, and when cold cover it. The remainder 
 of the fruit can be made into marmalade with three-quarters 
 pound of sugar, and quarter pound of juicy apples to every 
 pound of quinces, or it can be made into compotes or tarts. 
 
 S58. Apple Jelly — Ingredients — Some sound apples, allow ^ lb. of 
 sugar to each lb. of iuice. 
 
 Peel, core, and quarter some sound apples, and throw them 
 into cold water as they are done ; boil them till tender, then 
 strain the juice from them through a fine sieve, and afterwards 
 through a jelly bag — if necessary pass it through twice, as the 
 juice should be quite clear, boil up the juice, add the sugar, 
 stir till melted and boil for another ten minutes, add the strain- 
 ed juice of a lemon to every one and a half pound juice just 
 before it is finished. 
 
i242 The Dominion Cook Book. 
 
 859. Peach Jelly. 
 
 Pare, stone and slice the peaches, crack some of the stones 
 and remove the kernels, put the peaches and kernels into a 
 jar and stand the jar in a pot of boiling water, stir frequently, 
 pressing the fruit against the sides of the jar ; when it is well 
 broken strain, and allow the juice of a lemon to every pint of 
 juice, mix and allow one pound of sugar to one pint of juice, 
 put the juice on to simmer half an hour then add the sugar hot ; 
 allow it just to come to a boil, and remove from the fire ; allow 
 to get cold ; cover with paper soaked in brandy, then with 
 paper brushed over with the white of egg. 
 
 860. Orange Jelly— Ingredients — Rind of 2 Seville, and 2 sweet 
 
 oranges, and 2 lemons, juice of three of each, ^ lb. of lump sugar, 
 X pt. of water, I qt. of jelly, 2 oz. of isinglass. 
 
 Grate the rind of the fruit, squeeze the juice, and strain it- 
 Take the sugar and water and boil it with the juice till it al 
 most candies. Have ready the jelly, add the syrup to it and 
 boil it up at once, strain the jelly and let it stand some little 
 time to settle before it is poured into the mould. 
 
 861. Currant Vinegar— Ingredients— 2 qts, black currants, z pt. 
 
 of the best vinegar, l}4. lbs. white sugar. 
 
 Well bruise the currants and place into a basin with the 
 vinegar. Let it stand three or four days and then strain into 
 an earthen jar, add the sugar ; set the jar in a saucepan of cold 
 water and boil for an hour. When cold bottle. It is the better 
 for keeping. 
 
 862. Raspberry Vinegar— Ingredients— To 4 qts. of red rasp- 
 
 berries put enough vinegar to cover, I lb. of sugar to every pt. of 
 juice. 
 
 Let the raspberries and vinegar stand for twenty-four hours, 
 scald and strain it ; add sugar, boil twenty minutes, skim well, 
 and when cold bottle. 
 
^1 TO MAKE BUTTER JX)^ 
 
 Great attention and cleanliness are required in the manage- 
 ment of milk. A cool and shaded cellar is a good place to 
 keep it. 
 
 Strain into shallow pans and allow to stand twelve hours, 
 skim and let it stand another twelve hours for the second rising, 
 bkim again and place the cream in the crock used for the pur- 
 pose. Churn as soon as the cream thickens. 
 
 The temperature of the cream should be 6o°F. We have 
 used the Daisy churn and have found very little trouble in the 
 process. 
 
 The motion must be regular, and as a rule the butter will 
 appear in fifteen minutes. Take up with the butter skimmer 
 and plunge in cold water. 
 
 Now draw off butter-milk from the churn and half fill with 
 wry cold water, put the butter in, close securely and give several 
 motions to wash it. Take it up and with the butter shovel 
 press every drop of water from it. Set it by a few hours in a 
 cool place and then work it again. If no more water can be 
 extracted proceed to salt (using only the finest salt), and by 
 degrees add about a dessertspoonful to a pound. Mould into 
 rolls or pats. 
 863. Preserving Butter. 
 
 Two pounds of common salt, one pound of loaf sugar, and 
 one pound of saltpetre. Beat the whole well together, then, 
 to fourteen pounds of butter, put one pound of this mixture, 
 work it* well, and when cold and firm put it into glazed 
 earthen vessels that will hold fourteen pounds each. Butter 
 thus preserved becomes better by being kept, but it must be 
 kept from the air, and securely covered down. If intended for 
 winter use, add another ounce of the mixture to every pound 
 of butter, and on the top of the pans lay enough salt to cover 
 them with brine. 
 
 243 
 
244 The Dominion Cook Book. 
 
 S64. Clouted Cream. 
 
 In order to obtain this, the milk is suffered to stand in 
 a vessel for twenty-four hours. It is then placed over a stove, 
 or slow fire, and very gradually heated, to an almost simmer- 
 ing state, below the boiling point. When this is accom- 
 plished, (the first bubble having appeared), the milk is removed 
 from the fire, and allowed to stand for twenty-four hours 
 more. At the end of this time, the cream will have arisen 
 to the surface in a thick or clouted state, and is removed. 
 In this state it is eaten as a luxury ; but it is often converted 
 into butter, which is done by stirring it briskly with the. hand 
 or a stick. The butter thus made, although more in quantity, 
 is not equal in quality to that procured from the cream which 
 has risen slowly and spontaneously ; and in the largest and 
 best dairies, the cream is never clouted, except when intended 
 for the table in that state. 
 
 865. Rennet (to prepare). 
 
 Take out the stomach of a calf just killed, and scour it well 
 with salt and water, both inside and out ; let it drain and then 
 sew it up with two large handfuls of salt in it, or keep it in the 
 salt wet, and soak a piece in fresh water as it is required. 
 
 866. Buttermilk. 
 
 If made of sweet cream, is a delicious and most wholesome 
 food. Those who can relish sour buttermilk, find it still more 
 light and it is reckoned more beneficial in consumptive cases. 
 Buttermilk, if not very sour, is also as good as cream to eat 
 with fruit, if sweetened with white sugar, and mixed with a 
 very little milk. It likewise does equally for cakes and rice- 
 puddings, and, of course, it is economical to churn before the 
 cream is too stale for anything but to feed pigs. 
 
 867. Cream (to Manage for Whey-Butter). 
 
 Set the whey one dayand night, skim it, and so till you have 
 enough ; then boil it and pour it into a pan or two of cold 
 water. As the cream rises, skim it till no more comes ; then 
 churn it. Where new-milk cheese is made daily, whey-butter 
 for common and present use may be made to advantage. 
 
 868. Maitre D'Hotel Butter— Ingredients— 2 oz. of fresh butter, 
 
 juice of I lemon, white sugar and salt to taste, parsley blanched, 
 freed from moisture and finely minced. 
 
 Put the butter in a basin with the other ingredients, incor- 
 
To Make Butter. 245 
 
 porate the whole effectually and quickly, and put it by in a 
 cool place till wanted. 
 
 869. Watef Cress Butter — Ingredients — yi lb. of nice fresh butter, 
 
 a bunch of watercress. 
 
 Mince the watercress finely, and mix well in with the butter. 
 Roll into little shapes with the butter pats. 
 
 870. Butter (to serve as a little dish). 
 
 Roll butter in different forms either like a pine, and make 
 the marks with a teaspoon, or roll it in crimping rollers, work 
 it through a cullender, or scoop with a teaspoon, and mix with 
 grated beef, tongue, or anchovies. Make a wreath of curled 
 parsley to garnish. 
 
 871. Curled Butter. 
 
 Procure a strong cloth, and secure it by two of its corners to 
 a nail or hook in the wall ; knot the remaining two corners, 
 leaving a small space. Then place your butter into the cloth ; 
 twist firmly over your serving dish and the butter will force its 
 way between the knots in little curls or strings. Garnish with 
 parsley and send to table. 
 
 872. Daisy Butter — Ingredients— 2 tablespoonfuls of white sugar, 
 
 the yolks of 2 hard-boiled eggs, 2 teaspoonfuls of orange flower 
 water, ^ lb. of fresh butter. 
 
 Pound the yolks with the orange flower water (in a mortar) 
 to a smooth paste, then mix in the sugar and butter. Now 
 place in a clean cloth, and force the mixture through by wring- 
 ing. The butter will fall upon the dish in pieces according to 
 the size of the holes in the cloth. 
 
 873. A Pretty Dish of Butter. 
 
 With a pair of butter pats, form some butter into balls the 
 size of marbles. Set in a pretty dish, with a piece of ice, and 
 sprigs of parsley strewn over. 
 
 874. Cream Cheese— Ingredients — l pt. of richrawcreani,adessert- 
 
 spoonful of salt. 
 
 Put the salt into the cream ; fold a napkin double on the 
 shallow end of a hair sieve — a sieve of about six inches in 
 diameter. Pour the cream into the hollow lined with the napkin. 
 In eight or ten hours th3 cheese will be fit to turn. Take a fresh 
 napkin, doubled, place it on the top of the cheese, and turn 
 the sieve over, so that the cheese may drop out on the dry 
 
246 The Dominion Cook Book. 
 
 cloth. Replace it in the sieve, so that it may both drain and 
 keep in shape. For the two following days the napkins should 
 be changed at least three times each day. On the fourth day 
 the cheese will be ready for use, 
 
 875. Sage Cheese. 
 
 Bruise some young red sage and spinach leaves, extract the 
 juice, and mix it with the curd ; then proceed as with the other 
 cheese. 
 
 876. Apple Cheese— Ingredients — Equal weight of white sugar and 
 
 apples, juice of 2 lemons and the peel cut finely — custard. 
 
 Peel, pare, and core the apples, and cut into small pieces. 
 Add the sugar, lemon juice and peel. Put them on the fire and 
 keep moving them about to prevent their burning. Boil until 
 the apples are quite mashed up and look clear, and in stirring 
 the bottom of the pan comes clean. Dip a mould in cold water, 
 put in your cheese, and serve next day cold with a custard 
 jound it. 
 
 877. Cheese Straws— Ingredients— 6 oz. of flour, 4 oz. of butter, 3 
 
 oz. of grated Parmesan cheese, a little cream, salt, white pepper 
 and cayenne. 
 
 Roll it out thin, cut it into narrow strips, bake in a moder- 
 ate oven, and serve piled high and very hot and crisp. 
 
 878. Roast Cheese — Ingredients — 3 oz. of cheese, yolksof 2 eggs, 
 
 4 oz. of grated bread crumbs, 3 oz. of butter, a dessertspoonful of 
 mustard, salt and pepper. 
 
 Grate the cheese, add the yolks, bread crumbs, and butter ; 
 beat the whole well in a mortar and add the mustard, salt and 
 pepper. Make some, toast, cut into neat slices, and spread the 
 paste thickly on. Cover with a dish and place in the oven till 
 hot through, then uncover and let the cheese color a light 
 brown. Serve immediately. 
 
 879. Cheese Toast — Ingredients — Some nice butter, made mustard 
 
 and salt, a little cheese ; toast. 
 
 Mix the butter, mustard and salt, spread on toast and 
 sprinkle with the cheese, grated. 
 
 880. Cheese Dish. — Ingredients — X^ lb. of good fresh cheese. We 
 
 mean not very old, or much dried, I cup of sweet milk, ^ of a tea- 
 spoonful of dry mustard. A little pepper and salt, tablespoonful of 
 butter. 
 
 Cut the cheese into thin slices, put it into a " spider " or 
 
To Make Butter. 247 
 
 saucepan, and pour over it the milk mix in the other 
 ingredients. Stir this mixture all the time while over the fire. 
 Turn the contents into a hot dish and serve immediately. 
 
 881. Curd for Cheesecakes— Ingredients— One quart of new 
 
 milk, I tablespoonful rennet, alum the size of a nutmeg, 3 oz. of 
 butter, 2 or 3 eggs, sugar to taste, a few currants. 
 
 Put a quart of new milk into a clean pan, and set it by the 
 side of the fire so that it will keep blood warm ; put the rennet 
 into it, too much will make the curd hard and the whey very 
 salt; in a short time it will be separated into curd and whey, 
 which cut into small pieces with a knife. Or, put in a small 
 piece of alum, about the size of a nutmeg, into the milk, and 
 let it boil. Strain the curd from the whey by means of a hair 
 sieve, either let it drain, or press it dry ; pass the curd through 
 the sieve by squeezing it into a basin. Melt the butter and 
 mix with the curd, also two or three eggs, or else one egg and 
 four yokes ; add sugar to your palate ; with a little grated nug- 
 meg, and a few currants if approved of ; mix the whole together, 
 and fill the cases 
 
 882. Cheese (pounded)— Ingredients— Allow X 'b. of butter to i 
 
 lb. of cheese. 
 
 This dish is economical, as dry cheese may be used. Slice 
 (lie cheese into small pieces, then add the butter. Proceed to 
 put it in a stone jar, pressing it down tightly ; put a layer of 
 clarified butter over the top. It may be flavored with cayenne 
 or mixed mustard. 
 
 883. Macaroni — Ingredients — % lb. of butter, ^ lb, tubular macar- 
 
 oni, 5 oz. of Parmesan cheese, 2 glasses of milk, i qt. of water, 
 pepper and salt to taste. 
 
 Mix the milk and water, salting it to taste, place in a stew- 
 pan on the fire, bring to a boil and drop in the macaroni. 
 When tender, drain and dish. Grate three ounces of the cheese 
 and mix with the macaroni. Now mix in half of the butter, 
 sprinkling a little pepper over. Put the rest of the grated 
 cheese on the top covering with bread crumbs. Warm the rest 
 of the butter (do not let it oil), pour over the bread crumbs. 
 Brown before the fire or with a salamander. 
 
 S84. EVlacaroni a la Runi — Ingredients— 8 oz. macaroni, 10 oz. of 
 any well flavored cheese, ^ pt. of good cream, a little salt, sea- 
 soning of cayenne, y^ a salt spoonful of pounded mace, 2 oz. of 
 sweet fresh butler. 
 
248 
 
 The Dominion Cook Book. 
 
 Boil the macaroni in the usual way, and by the time it is 
 sufficiently tender dissolve gently the cheese in the above 
 quantity of cream, add a little salt and rather a full seasoning 
 uf cayenne. Now add the pounded mace and butter. The 
 cheese should, in the first instance, be sliced very thin, and 
 taken quite free of the hard part adjoining the rind ; it should 
 be stirred in the cream without intermission until it is entirely 
 dissolved and the whole is perfectly smooth ; the macaroni, 
 I)reviously well drained, may then be tossed gently in it, or 
 after it is dished, the cheese may be poured equally over the 
 macaroni. The whole, in either case, may be thickly covered 
 before it is sent to table, with fine crumbs of bread fried of 
 a pale gold color, and dried perfectly, either before the fire or 
 in an oven, when such an addition is considered an improve- 
 ment. As a matter of precaution, it is better to boil the cream 
 before the cheese is melted in it ; rich white sauce, made not 
 very thick, with an additional ounce or two of butter, may he 
 used to vary and enrich this preparation. Do not use Par»ii»s- 
 san cheese for this dish. 
 
^m. SICK ROOM COOKERY. 
 
 @w. 
 
 There is sickness everywhere, and as it falls to the lot of 
 most women at some time in their lives to be nurse or cook for 
 the sick, a few hints may be useful. Every woman with a ten- 
 der, loving heart, no matter what her position, will try in such a 
 case to tempt the appetite of the afflicted with her own delicate 
 cooking and serving, the result being in many cases, returning 
 health, and in any case having the satisfaction of knowing you 
 have done what you could. An anonymous writer says : — 
 
 " Invalids soon realize their dependence on others. I will 
 say this much to every family that has an invalid charge, be 
 kind to them; don't be always reminding them of expenses ; do 
 not make them feel that they are a burden to you. God sends 
 the affliction upon them. They would not be a burden to you 
 if they could help it, and I believe when the final day of 
 judgment comes, the great Ruler of the Universe will deal with 
 you as you have dealt with the sick ones. And with many the 
 sentence will be, ' Ye knew your duty, but ye did it not.' It 
 is said, ' No physician ever weighed out medicine to his patient 
 with half as much exactness and care as God weighed out to us 
 every trial ; not one grain too much does He ever permit to be 
 put in the scale.' It is hard for us to feel that our afflictions 
 are sent to us for some wise purpose. Our burdens seem more 
 than we can bear, and it is still harder for us to say ' Thy will, 
 not mine, be done.' Be kind to the sick ones ; their lot in life 
 is hard enough. Throw a ray of sunshine across their path. 
 There are a thousand and one ways that you can brighten their 
 lives by a little attention. There are many ways we could make 
 others happy if we only would try and we would be so mucli 
 happier ourselves. Just think of the poor invalid that is con- 
 fined to the house, seeing the same things day after day (yes, 
 and often year after year), until they know every seam in the 
 carpet, every flower on the wall — yes, every spot on the furni- 
 
 249 
 
250 The Dominion Cook Eook. 
 
 ture. Their eyes will ache from the very sameness, and they 
 feel that it would be a blessing to close them in utter oblivion. 
 It ought to be not only a pleasure, but a stern duty for us to 
 lighten their burdens and make life bearable to them." 
 
 In preparing dishes for the sick, it is needful to combine the 
 strongest nourishment with the simplest seasoning, as they re- 
 quire food which will not need too much exertion of the diges- 
 tive power. ' Sweet-breads broiled to a nice brown ; oysters 
 roasted in the shell, or plainly stewed ; clam broth, and even 
 calves' brains, are highly recommended as articles of diet, 
 which will give the most nutritious food in the smallest quan- 
 tities. All kinds of gruel are unpalatable to some persons, but 
 fortunately tastes differ, and there are those who will take with 
 a decided relish large bowlfuls of flour, oatmeal and even 
 Indian meal porridge. 
 
 Never set before the sick a large quantity of food ; tempt 
 with a very small portion delicately cooked and tastefully served. 
 If not eaten directly, remove from the sick room without delay 
 as no food should be allowed to stand there. Do not give the 
 same food often, as variety is charming. Never keep the sick 
 waiting, always have something in readiness — a littte jelly, beef 
 tea, stewed fruit, gruel, etc. It will be found more tempting 
 to serve any of these in glasses. If much milk is used keep it 
 on ice. Let all invalid cookery be simple ; be careful to remove 
 every particle of fat from broth or beef-tea before serving. 
 
 The best diet for brain workers who take proper care of their 
 health is brown bread, cream, fresh butter, oatmeal, fresh cheese 
 (if it agrees), eggs, fish and a moderate amount of meat. Oysters 
 may be used freely in their season, and fruits should not be 
 omitted. There should be a variety and change as the season 
 and health require. The diet should be varied in kind and 
 form quite frequently, though not necessarily everyday. Even 
 in health, the best viands when continued from day to day 
 become unpalatable, and even nauseous. An occasional change 
 of diet, in short, is indispensable to a proper relish for food, and 
 the maintenance of the appetite and good health. 
 
 885. Chicken IViilk— Ingredients— Chicken, heads of celery, a little 
 parsley, 6 peppercorns and a little salt. 
 
 After carefully cleaning the chicken, skin and cut into small 
 pieces. Put these into a china lined saucepan with the bones 
 and neck, the heart of the celery, stalks of a bunch of parsley, 
 
Sick Room Cookery. 251 
 
 peppercorns and a little salt. Cover with cold water and 
 allow to simmer till the meat will drop from the bones. Strain, 
 and when cold take a clean soft cloth dipped in hot water and 
 wipe over the jelly gently to remove any fat that may appear. 
 Now put equal proportions of jelly and milk into a china lined 
 saucepan, boil up three times and strain into an inviting looking 
 cup and serve hot or cold. Good for invalids recovering from 
 typhoid fever. 
 
 886. Veal Broth — Ingredients — 1% lb. of veal, i doz. sweet almonds, 
 
 a qt. of spring water, a little salt, i pt. of boiling water. 
 
 Remove all the fat from the veal, and simmer gently in the 
 spring water till it is reduced to a pint ; blanch and pound the 
 almonds till they are a smooth paste, then pour over them the 
 boiling water very slowly, stirring all the time till it is as 
 smooth as milkj strain both the almond and veal liquors 
 through a fine sieve and mix well together, and add the salt 
 and boil up again. 
 
 887. Chicken Broih— Ingredients — An old fowl, 3 pts. of water, a 
 
 pinch of salt, a blade of mace, 6 or 8 peppercorns, a very small 
 chopped onion, a few sprigs of sweet herbs. 
 
 Cut up the fowl and put it, bones as well, in a saucepan 
 with the water, salt, mace, peppercorns, onion and sweet herbs ; 
 let it simmer very gently till the meat is very tender, which will 
 take about three hours, skimming well during the tine. Strain 
 carefully and set aside to cool. 
 
 888. Egg Broth — Ingredients— An egg, }i pt. of good unflavored veal 
 
 or mutton broth quite hot, salt, toast. 
 
 Beat the egg well in a broth basin ; when frothy add the 
 broth, salt to taste, and serve with toast. 
 
 889. Eel Broth — Ingredients — % lb. of small eels, 3 pts. of water, some 
 
 parsley, I slice of onion, a few peppercorns, salt to taste. 
 
 Clean the eels and set them on the fire with the water, pars- 
 ley, onion and peppercorns ; let them simmer till the eels are 
 broken and the broth good. Add salt to taste and strain. 
 These ingredients should make about a pint and a half of 
 broth. 
 
 890. Beef Broth (l)— Ingredients — I lb. of good lean beef, z qts. of 
 
 cold water, yi a teacup of tapioca, a small piece of parsley, an onion 
 if liked, pepper and salt. 
 
 Soak the tapioca one hour, cut in small pieces the beef, put 
 
252 . The Dominion Cook Book. 
 
 in a stewpan the above proportion of water, boil slowly (keep- 
 ing well covered) one and a half hours, then add the tapioca, 
 and boil half an hour longer. Some add with the tapioca a 
 small piece of parsley, and a slice or two of onion ; strain be> 
 fore serving, seasoning slightly with pepper and salt. It is more 
 strengthening to add, just before serving, a soft poached egg. 
 Rice may be used instead of tapioca, straining the broth, and 
 adding one or two tablespoons of rice (soaked for a short time), 
 and then boiling half an hour. 
 
 891. Beef Broth (2)— Ingredients— 1>^ lb. of finely minced beef, I qt. 
 
 of cold water, a little salt, and 2 oz. of rice or barley. 
 
 Simmer for four hours, then boil for ten minutes, strain, 
 skim off the fat and serve. 
 
 892. ScoiCh Broth — Ingredients — The liquor in which a leg of mutton, 
 
 piece of beef or old fowl has been boiled, barley, vegetables chopped 
 small, a cup of rough oatmeal mixed in cold water, salt and pepper 
 to taste. 
 
 Add to the liquor some barley and vegetables, chopped 
 small, in sufficient quantity to make the broth quite thick. 
 The necessary vegetables are carrots, turnips, onions and cab- 
 bage, but any others may be added ; old (not parched) peas 
 and celery are good additions. When the vegetables are boiled 
 tender add the oatmeal to the broth, salt and pepper to taste. 
 This very plain preparation is genuine Scotch broth as served 
 in Scotland ; with any coloring or herbs, etc., added, it is not 
 real Scotch broth. It is extremely palatable and wholesome in 
 its plain form. 
 
 893. Broths (Beef, Mutton and Veal)— Ingredients— 2 lbs. of 
 
 lean beef, l lb. scrag of veal, i lb. of scrag of mutton, some sweet 
 herbs, 10 peppercorns, 5 qts. of water, i onion. 
 
 Put the meat, sweet herbs, and peppercorns into a nice tin 
 saucepan, with the water, and simmer till reduced to three 
 quarts. Remove the fat when cold. Add the onion, if ap- 
 proved. 
 
 894. Calves' Feet Broth— Ingredients— 2 calves' feet, 3^ qts. of 
 
 water, a large teacupful of jelly, a little sugar, nutmeg, yolk of i egg, 
 a piece of butter the size of a nutmeg, a piece of fresh lemon peel. 
 
 Boil the calves' feet in the water, strain and put aside ; when 
 to be used take off the fat, put the jelly into a saucepan with 
 the sugar and nutmeg ; beat it up till it is ready to boil, then 
 take a little of it and beat gradually to the yolk of egg, and 
 
Sick Room Cookery. , 353 
 
 adding the butter, stir all together, but don't let it boil. Grate 
 the lemon peel into it. 
 
 895. Beef Tea (simplest way of making). 
 
 Cut the beef into very small pieces, and take away all the 
 fat. Put it into a stone jar with a pint of water to each pound 
 of beef ; tie a double piece of brown paper over the top, and set 
 the jar in a cool oven for several hours. Strain the beef tea off 
 through a rather coarse strainer, and while it is hot take off 
 every speck of fat with paper. If it is wanted stronger put only 
 half that amount of water. Should an oven be not obtainable, 
 it will do equally well to place the jar in a large saucepan of 
 boiling water; but it will not do to cook it in a metal saucepan 
 without a jar, because an invalid's palate is very sensitive, and 
 the tea is sure to acquire an unpleasant flavor. If in the place 
 of lean beef some beef bones are used, the tea will become a 
 jelly when coldj it will be less costly and less good. Any sort 
 of flavoring may be added to it. A scrap of lemon peel, a clove, 
 a grate of nutmeg, a sprig of any sweet herb, or of parsley, put 
 into the jar before cooking, will, any one of them, make a 
 pleasant change, and a little ingenuity will soon increase the 
 list. Such changes are grateful to a convalescent patient, and 
 break the monotony of his life. However, a patient not decided- 
 ly convalescent needs nothing but beef and water, often not 
 even salt. It is a lengthy process this ; and, if time is wanting 
 to carry it out, twenty minutes is quite sufficient to set a cup of 
 good beef tea on the table. First of all, prepare half a pint of 
 the following 
 
 896. Meat-Juice. 
 
 Scrape with a knife, because no cutting divides it finely 
 enough, half a pound of beef steak, and remove all the fat and 
 skin. Put it into a basin with half a pint of tepid water, and 
 let it stand fifteen minutes or longer. The result is what is 
 commonly known as raw beef tea or meat juice, every year 
 more widely known as a restorative for infants as well as adults 
 in cases of wasting or acute disease. Its appearance is against 
 it, but the taste is simply that of any cold beef tea. Children 
 generally take it without difficulty ; but adults, unless they are 
 too weak to have an opinion on the point, have often an insur- 
 mountable objection to it. Nothing can then be done but to 
 hide it in a colored or covered cup, or to add a little Liebig*S 
 
254 The Dominiojj Cook Book. 
 
 tixtract to conceal the color. Meat-juice is easier to assimilate 
 than any form of cooked beef tea, and is the only sort that 
 may at all times be safely given to very young infants. It has 
 saved many lives, especially those of ricketty and wasted chil- 
 dren and typhoid patients, and it seems right that everyone 
 should know how to set about making it. But, to return to 
 our 
 
 897. Quickly Made BecF Tea. 
 
 Take the above juice and meat together, and put it on a slow 
 fire. Let it boil for not longer than five minutes, strain it and 
 it is ready for use. If it has been carefully scraped there will 
 be no fat upon it, but if there should be some it can easily be 
 removed with paper. Salt must be added to taste. 
 
 898. Another Quick iVIethod. 
 
 Scrape the beef as before, and remember that it ia useless to 
 put in gristle or sinew, because in none of these quick methods 
 is there sufficient time to cook it. Set the meat over a very 
 slow fire without water for a quarter of an hour, then add warm 
 water and simmer for half an hour or longer. 
 
 fgg. Beef Tea Custard. 
 
 This may be served alone either hot or cold, or a few small 
 pieces can be put in a cup of beef tea, which is thus transferred 
 into a kind of soupe royale. Beat up an egg in a cup, add a 
 small pinch of salt, and enough strong beef tea to half fill the 
 cup ; butter a tiny mould and pour in the mixture. Steam it 
 for twenty minutes, and turn it out in a shape. 
 
 goo. Savory Beef Tea— Ingredients— 3 lbs. of beef chopped up 
 finely, 3 leeks, I onion with 6 cloves stuck into it, I small carrot, a 
 little celery seed, a small bunch of herbs, consisting of thyme, mar- 
 joram, and parsley, I teaspoonful of salt, ^ a teacupful of mushroom 
 ketchup, and 3 pts. of water. 
 
 Prepare according to the directions given in the first recipe. 
 901. iVIush. 
 
 Put some water or milk into a pot and bring it to boil, then 
 let the corn meal out of one hand gently into the milk or water, 
 and keep stirring with the other until you have got it into a 
 pretty stiff state ; after which let it stand ten minutes or a 
 quarter of an hour or less, or even only one minute, and then 
 take it out, and put it into a dish or bowl. This sort of half- 
 pudding, half porridge, you eat either hot or cold, with a little 
 
Sick Room Cookery. 255 
 
 salt or without it. It is eaten without any liquid matter, but 
 the general way is to have a basin of milk, and taking a lump 
 of the mush you put it into the milk, and eat the two together. 
 Here is an excellent pudding, whether eaten with milk or with- 
 out it, whether you take it hot or cold. It is neither hard 
 nor lumpy when cold, but quite light and digestible for the most 
 feeble stomachs. 
 
 902. Fowl (stewed in Barley)— Ingredients— i chicken, %, lb. of 
 
 pearl barley, enough milk to cover the barley, only a little salt, a 
 bunch of sweet herbs. 
 
 Truss the chicken as for boiling ; place it in a stewpan with 
 the well-washed barley; sprinkle a httle salt in and the sweet 
 herbs ; enough milk to cover the barley ; put it on the fire, and 
 let it stew very slowly, continue to add milk as it boils away, 
 so that the barley may be always covered, but not the chicken, 
 which should be dressed only by the steam from the milk. A 
 small bird will take about three hours. When done serve with 
 the milk and barley round it. 
 
 903. Vegetable Marrow (StufFed) — Ingredients — i marrow, 
 
 some mince of either veal or chicken, bread crumbs, good gravy. 
 
 Take a good sized marrow, boil until tender, halve length- 
 ways ; remove the seeds, and fill the inside with hot mince ; 
 join the two sides together, place upon a hot dish, sprinkle with 
 grated bread crumbs ; set in the oven to brown for a few min- 
 utes. Serve with a boat of good gravy. 
 
 904. Mutton Cutlets (delicate)— Ingredients— 2 or 3 small cut- 
 
 lets from the best end of a neck or loin of mutton, I cupfiil of water 
 or broth, a little salt and a few peppercorns. 
 
 Trim the cutlets very nicely, cut off all the fat, place them 
 in a flat dish with enough water or broth to cover them, add 
 the salt and peppercorns and allow them to stew gently for two 
 hours, carefully skimming off every particle of fat which may 
 rise to the top during the process. At the end of this time, 
 provided the cutlets have not been allowed to boil fast, 
 they will be found extremely tender. Turn them when half 
 done. 
 
 90s. Lambs' Fry (French)— Ingredients— 2 sets of lambs' fry, 2 
 eggs, bread crumbs, chopped parsley, hot lard. 
 
 Blanch the fry ten minutes in boiling water, drain them on a 
 
8S6 The Dominion Cook Book. 
 
 sieve, and when quite dry egg over with a paste brush ; throw 
 them into bread crumbs, with which you have mixed some 
 chopped parsley, fry them in very hot lard of a nice hght brown 
 color, dress pyramidically upon a napkin, garnish with fried 
 parsley, and serve. 
 
 906. Rabbit (stewed) — Ingredients — 2 nice young rabbits, I qt. of 
 
 milk, I tablespoonful of flour, a blade of mace, salt and pepper. 
 
 Mix into a smooth paste the flour with half a glass of milk, 
 then add the rest of the milk ; cut the rabbits up into conven- 
 ient pieces ; place in a stewpan with the other ingredients and 
 simmer gently until perfectly tender. 
 
 907. Sweetbreads. 
 
 These, when plainly cooked, are well adapted for the conval- 
 escent. They should be slowly boiled, and very moderately 
 seasoned with salt and cayenne pepper. 
 
 908. Pork Jelly (Dr. Ratcliffe's Restorative)— Ingredierts 
 
 — A leg of well-fed pork, 3 gals, of water, ^ oz. of mace, the same 
 of nutmeg, salt to taste. 
 
 Take the pork just as cut up, beat it, and break the bone. 
 Set it over a gentle fire with the water and simmer until it is 
 reduced to one gallon. Let the mace and nutmeg stew with it. 
 Strain through a fine sieve. When cold take off the fat. Give 
 a large cupful the first and last thing and at noon, putting salt 
 to taste. 
 
 909. Shank Jelly — Ingredients — 12 shanks of mutton, 3 blades of 
 
 mace, an onion, 20 Jamaica, and 30 or 40 black peppers, a bunch of 
 herbs, a crust of bread toasted brown, and 3 qts. of water. 
 
 Soak the shanks for four hours, then brush and scour them 
 very clean. Lay in a saucepan with all the ingredients, pour- 
 ing in the water last, and set them near the stove; let them 
 simmer as gently as possible for five hours, then strain and 
 place in a cool place. This may have the addition of a pound 
 of beef, if approved, for flavor. It is a remarkably good thing 
 for persons who are weak. 
 
 910. Arrowroot Jelly— Ingredients — }4 pt. of water, grated nutmeg, 
 
 and fine sugar, dessertspoonful of arrowroot rubbed smooth in 2 
 spoonfuls of cold water. 
 
 This is a very nourishing dish. Put into a saucepan all the 
 ingredients excepting the arrowroot ; boiJ up once then mix 
 
Sick Room Cookery. 257 
 
 in by degrees the arrowroot ; then return the whole into the 
 saucepan ; stir and boil it three minutes. 
 
 911. Tapicca Jelly — Ingredients — Some of largest kind of tapioca, 
 
 some lemon juice and sugar. 
 
 Pour cold water on to wash it two or three times, then soak 
 it in fresh water five or six hours, and simmer it in the same 
 until quite clear ; then add the lemon juice and sugar. The 
 peel should have been boiled in it. It thickens very much. 
 
 912. Meat Jelly — Ingredients — Beef, isinglass, i teacupfiil of water, 
 
 salt to taste. 
 
 Cut some beef into very small pieces and carefully remove 
 all the fat. Put it in an earthen jar with alternate layers of 
 the best isinglass (it is more digestible than gelatine) until the 
 jar is full. Then add a teacupful of water with a little salt, 
 cover it down closely, and cook it all day in a very slow oven. 
 In the morning scald a jelly mould and strain the liquid into it. 
 It will be quite clear, except at the bottom, where will be the 
 brown sediment such as is in all beef tea, and it will turn out 
 in a shape. It is, of course, intended to be eaten cold, and is 
 very useful in cases where hot food is forbidden, or as a variety 
 from the usual diet. 
 
 913. Invalid's Cutlet — Ingredients — i cutlet from the loin or neck of 
 
 mutton, 2 cupfals of water, i very small stick of celery, pepper and 
 salt to taste. 
 
 Have the cutlet cut from a very nice loin or neck of mutton ; 
 take off all the fat ; put it into a stewpan, with the other ingre- 
 dients ; stew very gently for nearly two hours, and skim off 
 every particle of fat that may rise to the surface. The celery 
 should be cut into thin slices before it is added to the meat, 
 and care must be taken not to put in too much of this ingredi- 
 ent, or the dish will not be good. 
 
 914. Chicken Panada — Ingredients — A chicken, qt. of water, a 
 
 little salt, a grate of nutmeg, and the least piece of lemon peel. 
 
 Boil the chicken about three parts done in the water, take 
 off the skin, cut the white meat off when cold, and pound in a 
 mortar ; pound it to a paste with a ittle of the water it was 
 boiled in ; season with salt, nutmeg and lemon peel. Boil gently 
 fox a few minutes to the consistency you desire. 
 
258 The Dominion Cook Book. 
 
 915- Gravy Sippets — Ingredients — 2 or 3 sippets of bread, gravy 
 from mutton, beef or veal, salt to taste. 
 
 On an extremely hot plate put the sippets and pour over 
 them the gravy. Sprinkle a little salt over. 
 
 916. A Good Restorative (l) — Ingredients— 2 caives feet, 2 pts. 
 of water, 2 pts. of new milk. 
 
 Bake all together in a closely covered jar for three hours 
 and a half. When cold, remove the fat. Give a large teacup- 
 ful the last and first thing. Whatever flavor is approved, give it 
 by baking in it lemon peel, cinnamon, or mace. Add sugar after. 
 
 917.- Another (2) — Ingredients — 6 sheep's trotters, 2 blades of mace, a 
 little cinnamon, lemon peel, a few hartshorn shavings, a little isin- 
 glass, and 2 qts. of water. 
 
 Simmer to one quart, when cold take off the fat, and give 
 nearly half a pint twice a day, warming with it a little new milk. 
 
 918. Another (3) — Ingredients — i oz. of isinglass shavings, 40 Jamaica 
 
 peppers, a piece of brown crust of bread, i qt. of water. 
 
 Boil to a pint and strain. This makes a pleasant jelly to 
 keep in the house, of which a large spoonful may be taken in 
 milk, tea, soup, or any way. 
 
 919. Another (a most plaasanit draught) (4)— Ingredients 
 
 — J^ oz. of isinglass shavings, I pt. of new milk, a little sugar. 
 Boil to half-pint ; add for change, a bitter almond. Give 
 this at bed-time, not too warm. 
 
 920. Sago Cream — Ingredients- . pt. of boiling cream, I qt. of beef 
 
 tea, I oz. of sago, I gill water, and the yolks of 4 fresh eggs. 
 
 Boil the sago in the water till quite tender, when add the 
 other ingredients. 
 
 921. ChOCOiate — Ingredients— A cake of chocolate, I pt. of water, 
 
 milk, sugar. 
 Cut the chocolate into small pieces ; put the water into a 
 saucepan and add the chocolate ; mill it off the fire until quite 
 melted, then on a gentle fire until it boils ; pour into a basin 
 and it will keep in a cool place eight or ten days. When 
 wanted put a spoonful or two into milk, boil it with sugar and 
 mix well. 
 
 922. iViiilc Porridge— Ingredients — Some half grits long boiled, milk, 
 
 toast. 
 Make a gruel of the half grits ; strain, and add either cold 
 milk or warm milk as you desire. Serve with toast. 
 
Sick Room Cookery. 259 
 
 923. French Porridge— Ingredients— Some oatmeal, water, milk, 
 
 toast. 
 
 Stir the oatmeal and water together, let it stand to be clear, 
 and. pour off the latter ; pour fresh upon it, stir it well, let it 
 stand till next day ; strain through a fine sieve, and boil the 
 water, adding the milk while doing. The proportion of water 
 must be small. This is much ordered, with toast, for the break- 
 fast of weak persons, abroad. 
 
 924. Ground Rice Milk. — Ineredients — One tablespoonful ®f 
 
 ground rice rubbed smooth in i}4 pts. of milk, a piece of cinnamon, 
 lemon peel and nutmeg. 
 
 Boil the ground rice and milk, adding the spices and flavor- 
 ing. Sweeten to taste when nearly done. 
 
 925. Sago Milk. — Ingredients — Sago, new milk. 
 
 Cleanse the sago from the earthy taste by soaking it in cold 
 water for an hour, pour that off and wash well, then add more, 
 and simmer gently with the milk. It swells so much that a 
 small quantity will be sufficient for a quart, when done reduce 
 to about a pint. It requires no sugar or flavoring. 
 
 926. Eggs and Toast. — Ingredients — 2 eggs, thinly cut slices of 
 
 bread, i teaspoonful of vinegar, little salt, a piece of butter the size 
 of a walnut, a few sprigs of fresh, green parsley or some sweet ger- 
 anium leaves. 
 
 Take the thinly-cut slices of bread, and toast them quickly 
 to a light brown, without burning them. Drop an egg or two 
 into boiling water into which the vinegar has been poured, and 
 a little salt added to it. Pour one tablespoonful of boiling water 
 over a piece of butter, turn it over the toast, and if it is very dry 
 dip the whole of it into the melted butter and water, soaking 
 the crusts completely. Skim out the eggs as soon as the 
 whites are firmly set and put them upon the toast. Edge the 
 plate with a few sprigs of fresh, green parsley, or some sweet 
 geranium leaves, and serve upon a salver covered with a white 
 napkin. An invalid will usually eat of this with great relish. 
 
 927. Baked Hominy.— Ingredients — To a cupful of cold boiled hom- 
 
 iny (small kind) allow 2 cups of milk, a heaping teaspoonful of 
 white sugar, a little salt, and 3 eggs. 
 
 Beat the eggs very light, yokes and whites separately. 
 Work the yokes into the hominy, alternately with the butter. 
 When thoroughly mixed, put in the sugar and salt, and go on 
 
26o The Dominion Cook Book. 
 
 beating while you moisten the batter gradually with milk. Be 
 careful to leave no lumps in the batter. Lastly, stir in the 
 whites and bake in a buttered pudding dish until light, firm and 
 delicately browned. It may be eaten as a dessert, but it is a 
 delightful article, and the best substitute that can be devised 
 for green corn pudding. 
 
 928. Strawberries — Ingredients — Fruit, white sugar, juice of 2 or 3 
 
 lemons in proportion to the fruit. 
 The way to make strawberries digestible to those who are 
 unable to eat them on account of dyspepsia or any other cause 
 is very simple. Cover them with a very large allowance of 
 powdered sugar and then squeeze over them the lemon juice, 
 which brings out the strawberry flavor more than anything else, 
 and its acidity is counteracted by the large quantity of sugar. 
 The lemon juice should be in the same proportion as the cream 
 would be in the place of which it is used. 
 
 929. Strengthening Blanc-lVlange— Ingredients— i pt. milk, 
 
 ^ oz. isinglass, rind of ^^ a small lemon, 2 oz. of sugar, yolks of 3 
 
 fresh eggs. 
 Dissolve the isinglass in the water, strain through muslin, 
 set it again on the fire with the rind of the half lemon cut very 
 thin, and the sugar ; let it simmer gently until well flavored, then 
 take out the lemon peel, and stir the milk to the beaten yolks 
 of the eggs; pour the mixture back into the saucepan, and hold 
 it over the fire, keeping it stirred until it begins to thicken ; put 
 it into a deep basin and kibp it moved with a spoon until it is 
 nearly cold, then pour it into the molds which have been laid 
 in cold water, and set it in a cool place till firm. This we can 
 recommend for invalids, as well as for the table generally. 
 
 930. Water Gruel.— Ingredients— A large spoonful of oatmeal, water, 
 
 salt and a little piece of butter. 
 Rub smooth the oatmeal with two spoonfuls of water and 
 pour it into a pint of water boiling on the fire; stir well and boil 
 quickly. In a quarter of an hour strain it off and add the salt 
 and butter when eaten ; stir until the butter is thoroughly in- 
 corporated. 
 
 931— Effervescing Gruel.— Ingredients— Half a breakfast cupful 
 of thin water gruel, i tablespoonful of sifted white sugar, a salt- 
 spoonful of carbonate of soda, juice of a lemon. 
 Mix the soda and sugar well together and then put into the 
 
Sick Room Cookery. 261 
 
 grael, stirring thoroughlyj have ready the lemon juice, strained, 
 mix it in and drink immediately while it is effervescing and as 
 hot as possible. 
 
 932. Barley Gruel — Ingredients — 4 oz. of pearl barley, 2 qts. of water, 
 
 a stick of cinnamon, sugar to taste. 
 
 Wash the barley, boil it in the water with the cinnamon 
 till reduced to a quart ; strain and return to the saucepan with 
 remaining ingredients, keep on the fire about five minutes, stir- 
 ring all the while. Pour into a jug and when wanted warm up 
 again. 
 
 933. Hominy (I). 
 
 Wash it in two or three waters, pour boiling water on it and 
 let it soak for at least ten hours ; then put it into a stewpan, 
 allowing two quarts of water to one quart of hominy, and boil 
 it slowly four or five hours, or until it is perfectly tender ; then 
 drain it, put it into a deep dish, add salt and a piece of butter 
 and serve as a vegetable with meat. 
 
 934. Hominy (2). 
 
 Put some water on the fire, and when it boils add a little 
 salt ; drop in gradually the hominy, and boil fifteen to twenty 
 minutes, stirrmg well all the time with a wooden spoon ; 
 serve with milk or cream. If preferred it may be boiled in 
 milk in the same way. It also makes excellent puddings cook- 
 ed in the same way as rice or tapioca, but it shou'd be well 
 soaked before cooking ; it may also be formed into shapes and 
 served with jam or custard. 
 
 935. Egg Gruel. — Ingredients— Yolk of one egg, i tablespoonfiil of 
 
 sugar, ^ of a cupful of boiling water, white of the egg. 
 
 Beat the yolk of the egg with the sugar till very light ; on 
 this pour the boiling water, on the top put the white of the egg 
 beaten to a stiff froth with a httle sugar. 
 
 936. Custards — Ingredients — l qt. of milk, i stick of cinnamon, the 
 
 rind of a lemon, a few laurel leaves or bitter almonds, sugar to taste, 
 the yolks of 8 eggs, the whites of 4, 
 
 Boil the milk with cinnamon, lemon rind, laurel leaves and 
 sugar ; well whisk the yolks with the whites of four eggs, add- 
 ing a little milk, then strain into a dish. When the milk boils, 
 take it off the fire and strain it; then stir the eggs into it ; return 
 the whole to the saucepan and set it on the fire again, stirring 
 
262 The Dominion Cook Book. 
 
 constantly; let it come to the boiling point, then take it off the 
 fire, pour it into a large jug, and continue stirring it until it is 
 nearly cold. It should now have the consistency of thick 
 cream, and is ready for being poured into custard glasses; when 
 the glasses are filled, grate a little nutmeg over them. 
 
 937. A Nice Drink for a. Cough. —Ingredients — A fresh laid 
 
 egg, % pt. of nev/mi!k warmed, a large spoonful of capillaire, the 
 same of rose water, a little grated nutmeg. 
 
 Beat the egg and mix with remaining ingredients. Do not 
 warm it after the egg has been put in. 
 
 938. Toast and Water— Ingredients — A slice of bread, a jug of cold 
 
 water. 
 
 Toast slowly the bread till extremely brown and hard, but 
 not in the least black. Put into the water and cover closely for 
 an hour before used. It should be a fine brown color before 
 using. 
 
 939. A Nice Drink — Ingredients — A glass of clear, cold water, a 
 
 tablespoonful of capillaire, a tablespoonful of some good vinegar. 
 
 Put the capillaire and vinegar into the water and it is ready. 
 
 Tamarinds, currants, fresh or in jelly, or scalded currants, 
 or cranberries, make excellent drink ; with sugar or not, accord- 
 ing to taste. 
 
 940. Lemonade (l). — Ingredients— Six large lemons and i lb. of loaf 
 
 sugar. 
 
 Rub the sugar over the rinds to get out the flavor, then 
 squeeze out all the juice on the sugar, cut what remains of the 
 lemons into slices and pour on them a quart of boiling water ; 
 when this has cooled strain it on to the juice and sugar and 
 add as much more water (cold) as will make it palatable. A 
 teaspoonful of orange flower water added gives it a pleasant 
 flavor, much liked by some people. 
 
 941. Lemonade (2). — Ingredients — i oz. tartaric acid, i lb. loaf sugar 
 
 I pt. of boiling water, and 20 or 30 drops of essence of lemon. 
 
 To be kept in a bottle and mixed with cold water as desired. 
 
 942. Milk Lemonade — Ingredients — 2 lbs. of loaf sugar dissolved 
 
 in aqt. of boiling v/ater, }i pt. of lemon juice, i pt. of new milk 
 (cold). 
 
 Mix the dissolved sugar, the lemon juice and milk. Stir 
 the whole well and strain ready for use. 
 
Sick Room Cookery. 263 
 
 943. A Fever Drink (i)— Ingredients — A little tea-sa?e, 2 sprigs of 
 
 balm, a very small quantity of wood sorrel, a small lemon, 3 pts. of 
 boiling water. 
 
 Put the sage, balm and wood sorrel into a stone jug, hav- 
 ing previously washed and dried them. Peel thin the lemon and 
 cle-\r from the white ; slice and put a piece of the peel in ; then 
 pjur on the water, sweeten and cover. 
 
 944. A Fever Drink (2) — Ingredients — i oz. pearl barley, 3 pts. water, 
 
 I oz. of sweet almonds, a piece of lemon peel, a little syrup of lem- 
 on and capillaire. 
 
 Wash well the barley ; sift it twice, then add the water, 
 swei-t almonds beaten fine, and the lemon peel ; boil till you 
 have a smooth liquid, then add the syrup. 
 
 945. Apple Water. — Ingredients — Some well-flavored apples, 3 or 4 
 
 cloves, a strip of lemon peel, boiling water. 
 
 Slice the apples into a large jug, they need be neither peeled 
 nor cored. Add the cloves and lemon peel, and pour boil- 
 ing water over. Let it stand a day. It will be drinkable in 
 twelve hours or less. 
 
 946. Currant Water. — Ingredients — One quart of red currants, }4 
 
 pt. of raspberries, 2 qts. of water, syrup — i qt. of water, about ^ 
 lb. of sugar. 
 
 Put the fruit with the water over a very slow fire to draw 
 the juice, for half an hour. They must not boil. Strain 
 through a hair sieve, add the syrup. Other fruit may be used 
 in the same way. 
 
 947. Barley Water. —Ingredients — 2 oz. of barley, 2 qts. of water, 
 
 flavor with lemon, currant, or any juice preferred. 
 
 Wash the barley and boil i 1 the water till it looks white and 
 the barley grows soft ; then strain and flavor. 
 
 948. Peppermint Water— Ingredients— Three quarts of water 
 
 (boiling), 8c. worth of oil of peppermint, sugar to taste. 
 
 Boil the water and pour into a jug and let it remain till 
 lukewarm ; add the oil of peppermint ; sweeten and stir till 
 cold ; then bottle. 
 
 949. — Vinegar Whey (used in fevers)— Ingredients — Half a gill of 
 vinegar, 2 teaspoonfuls of sugar, 2 teacupfuls of milk, (boiling). 
 
 Mix the vinegar with the sugar, stir in the boiling milk; let 
 it boil one or two luinules cool it and strain off the whey. 
 
264 The Dominion Cook Book. 
 
 Lemon juice may be used instead of vinegar, if preferred it is 
 then called lemon whey. 
 
 950. Seidlitz Powders. 
 
 Two drachms of tartarized soda and two scruples of bicar- 
 bonate of soda for the blue packet, and 30 grains of tartaric 
 acid for the white paper. 
 
 951. EfFervescins Saline Draughts. 
 
 White sugar powdered, eight ounces ; tartaric acid two ozs; 
 sesquicarbonate of soda, two ounces ; essence of lemon, a few 
 drops. Mix well, and keep in a corked bottle. 
 
 952. Rice Milk — Ingredients — ^Two tablespoonfiils of rice, i pt. of 
 
 milk, I tablespoonful of ground rice (if wanted thick, 2 will be re- 
 quired,) a little cold milk. 
 
 Put the rice into the pint of milk ; boil it until done, stirring 
 to prevent it burning. Put the ground rice with a little cold 
 milk, mix smooth and stir it in ; boil for about a quarter of an 
 hour. Thick milk may be made in the same way as " rice 
 milk," only substituting flour for rice, thickening and sweeten- 
 ing to taste. Five minutes boiling will do. 
 
 653. Chamomile Tea. — Ingredients — I oz. of dried chamomile 
 flowers, Yz oz. of dried orange peel, I qt. of boiling water. 
 
 Put the chamomile into a jug with the orange peel. Pour 
 over it the boiling water, and stand on the back of the stove 
 just close enough to the fire to keep it simmering till the strength 
 of the peel and flour is drawn out, then strain off for use and 
 drink a wineglassful at a time. 
 
 954. Dandelion Tea— Ingredients — 6 or 8 dandelion roots, accord- 
 ing to size, I pt. of boiling water. 
 
 Pull up the dandelion roots and cut off the leaves ; well 
 wash the roots and scrape off a little of the skin. Cut them up 
 into small pieces and pour the boiling water on them. Let 
 them stand all night, then strain through muslin, and the tea is 
 ready for use. It should be quite clear, and the color of brown 
 sherry. One wineglassful should be taken at a time. The 
 decoction will not last good for more than two or three days, and 
 therefore it must only be made in small quantities. 
 
Sick Room Cookery. 265 
 
 955. Sarsaparilla. (Simple decoction) — In^edients-5 oz. of sarsapar- 
 illa chips, 4 pts> of water. 
 
 Digest the chips in the water, let it simmer gently for two 
 hours ; take out the chips, bruise and plare them back in the 
 water ; boil down to 2 pints and strain. 
 
Ij THE DOCTOR 1^ 
 
 The following receipts are selected from eminent authori- 
 ties and can be relied upon, but while in all cases it is prudent 
 to consult a medical man as soon as possible, the information 
 under this heading will be found invaluable wtiere the doctor is 
 not readily available. 
 
 956. A Medicine Box. 
 
 Secure a deep cheese box, line it inside with dark cambric 
 or cotton ; put pockets all around the inside about two inches 
 from the top and let them extend very nearly to the bottom. 
 In these pockets place white cotton, a sponge, safety pins, a spool 
 of white silk, fingers from old kid gloves, court plaster, rolls 
 of bandages, all sizes, mustard, vaseline, chloroform, sweet oil, 
 bottle of arnica, saleratus and a bottle of good liniment. Have 
 some uncleaned sheep's wool to use for smoking painful 
 wounds. Put in everything that could be needed in any case of 
 sudden illness or accident, in the body of the box put old linen, 
 flannels, or old cotton cloths, so useful in sickness. Cover 
 the top of the box with a cushion and tack a frill around the 
 edge. Cover the box with the same material put on in box 
 pleats. One of these boxes should be found in every house- 
 hold. 
 
 957. Fractures. 
 
 A fracture is said to be simple when there is no externa, 
 wound ; compound, when complicated with lesion of the sur- 
 rounding soft parts ; and comminuted when the bone is broken 
 into many fragments. The symptoms of fracture are pain and 
 inability to move the limb. When there is great swelling, it is 
 often difRctilt to ascertain the nature or even the existence of a 
 
 266 
 
The Doctor. 267 
 
 fracture. The course of a simple fracture is a painful and in- 
 flamed swelling for a few days after the accident, with more or 
 less febrile reaction ; these gradually subside, and with proper 
 treatment the bone unites in from one to two months, with or 
 without deformity according to circumstances not always under 
 the control of the surgeon. Complicated fractures often ter- 
 minate in the death of portions of bone and of the soft parts, in 
 unhealthy abscesses and tetanus, leading prehaps to fatal results 
 unless the limb be removed. The indications of treatment are 
 to reduce or set the fragments and keep them at rest and in 
 close contact so as to prevent deformity ; all disturbing mus- 
 cles must be relaxed, the ends of the bones extended and the 
 parts properly supported and kept in place, the limb bandaged 
 and some kind of splint is applied to keep it immovable of its 
 natural length. The variety of bandage, splints and apparatus 
 for the different kinds of fracture is very great, and in nothing 
 docs American surgery stand more pre-eminent than im its in- 
 genious and effectual instruments for the treatment of broken 
 bones. When a surgeon cannot be procured immediately the 
 broken limb should be kept as nearly as possible in its natural 
 position. The two portions of the bone must be pulled in op- 
 posite directions, until the limb is of the same length as its 
 fellow, then apply a splint and bind it to the part with a band- 
 age. Of course when there is no deformity the pulling of the 
 bones is unnecessary. Should there be much swelling a cold 
 lotion should be used. If the patient is faint give brandy and 
 water, or sal-volatile and water. 
 
 958. How to Restore a Person apparently Drowned. 
 
 Loosen everything around the neck. Turn the patient's 
 face downward, and raise the body several inches higher than 
 the head, and keep it in this position long enough to count five 
 slowly. This will enable the water to escape from the mouth 
 and nose. Place the patient on his back with the chest slight- 
 ly raised (by some convenient article of clothing such as a 
 folded coat or shawl) and the head in a straight line with the 
 body. Then practise artificial breathing in this way : — Stand 
 astride the patient's hips, grasp the arms and raise them above 
 the head until they nearly meet, which expands the chest ; 
 then pull them down and press firmly in the sides of the chest ; 
 this contracts the chest and thus forces the breath first in and 
 
268 The Dominion Cook Book. 
 
 then out. While this is going on let another person catch 
 hold of the tongue with a piece of cloth and pull it out, it 
 may be secured by fastening an elastic band over the tongue 
 and under the chin ; this opens the little air-valve, covering 
 the air tube. While this is going on remove all wet clothing, 
 cover the body with warm blankets, etc., and rub the body 
 vigorously. If signs of life appear, place the patient in a warm 
 bed in a well-ventilated room, and give hot drinks, such as 
 milk, tea or coffee. 
 
 959 Scalds and Burns. 
 
 The iirst object is to cover the injured part with some suit- 
 able material, and this should be kept on until the cure is 
 complete. Apply to the burn or scald a mixture of lime water 
 and linseed oil by saturating the lint with the mixure. Do not 
 remove when dry, but saturate by the application of fresh outer 
 layers from time to time. If nothing better is at hand apply 
 grated potato, flour, starch, etc. 
 
 960. Bruises. 
 Excite as quickly as possible, the absorption of bruised blood 
 and apply butter, fresh raw beef, or even bathing with cold 
 water is a very good though simple remedy. 
 
 961. Hemorrhage 
 
 may be checked by giving strong salt and water ; or by giving 
 lemon juice. 
 
 If an artery be cut, tie a string above the cut to prevent 
 the escape of blood. Tighten the string if necessary by placing 
 a ruler or stick in the string, twist this around, so as to make a 
 knot pressing tightly on the artery. The blood from an artery 
 is always of a very bright red and comes out in jets or spurts. 
 
 962. To Remove a Bee Sting. 
 
 Remove the sting at once with a needle or the fingers ; 
 place a key tightly over the stung part, the pressure will force 
 the poison out. Wipe the place with clean linen, suck it and 
 then dab with the blue-bag. 
 
 963. Bites of Snakes. 
 
 These are dangerous and require powerful remedies. The 
 bites of the various kinds of snakes do not have the same effects 
 
The Doctor. 269 
 
 but people suffer from them in different ways. It is of the 
 greatest importance to prevent the poison mixing with the 
 blood and to remove the whole of it instantly from the body. 
 Take a piece of tape or anything that is near and tie tightly 
 around the bitten part ; if it be the leg or arm, immediately 
 above the bite and between it and the heart, the wound should 
 be sucked several times by any person near. There is no 
 danger to the person performing this act of kindness, providing 
 his tongue or any part of his mouth has no broken skin. Hav- 
 ing sucked the poison immediately spit it out. A better plan 
 is to cut out the central part bitten with a sharp instrument. 
 This may not be a very pleasant operation for an amateur, but, 
 as we have to act promptly in such an emergency, courage will 
 come. After the operation bathe the wound for some 
 time to make it bleed freely. Having done this rub the wound 
 with a stick of lunar caustic, or still better, a solution composed 
 of sixty grains of lunar caustic dissolved in an ounce of water. 
 This solution should be dropped into the wound. Of course 
 the band tied round the wound in the first place must be kept 
 on during the time these means are being adopted. The 
 wound afterwards must be covered with lint dipped in cold 
 water. There is generally great depression of strength in these 
 cases, it is necessary therefore to give some stimulant, a glass of 
 hot brandy and water, or twenty drops of sal-volatile. When 
 the patient has somewhat recovered give him a little mustard 
 in hot water to make him vomit, if on the other hand the 
 vomiting is continuous, a large mustard poultice should be ap- 
 plied to the stomach and one pill given composed of a grain 
 of solid opium. Note — Only one of these pills must be given 
 without medical advice. 
 
 All these remedies can be acted upon until a surgeon 
 arrives. 
 
 964. Bites of Dogs. 
 
 The manner of treatment is the same as for snake bites. 
 Many writers on the subject are in favor of the wouud being 
 kept open as long as possible. Many persons do this by placing 
 a few beans on the wound and then putting a linseed meal 
 poultice over the wound. 
 
 965. Treatment of Sprains. 
 
 Immediately after the accident the part should be immersed 
 
270 The Dominion Cook Book. 
 
 in a bath at the heat of 100", after which leeches should 
 be applied, and then a poultice of vinegar and bran, lukewarm, 
 or bread crumbs and camphorated spirits of wine ; the follow- 
 ing lotion, when applied in the early stage, after blood has 
 been freely drawn by leeches, rarely fails in affording great 
 relief; Gourland's extract, half an ounce ; tincture of opium, 
 two drachms ; vinegar, half a pint ; camphor mixture, one pint 
 and a half. Mix for a lotion, to be applied tepid by means 
 of folded rags. After the inflammatory action has subsided 
 one of the following Liniments should be used :. 
 
 966. (i) Soap liniment, one ounce; tincture of opium, two 
 drachms ; camphorated spirits, two drachms. Mix for a lini 
 ment, and rub in night and morning. 
 
 967. (2) Camphorated spirits of wine, half an ounce; caja- 
 put oil and laudanum, of each, two drachms ; olive oil, half ai: 
 ounce. Mix for a liniment, and apply night and morning. 
 
 968. (3) Olive oil and spirits of turpentine, of each half a;i 
 ounce. Mix for a liniment, and use as above. 
 
 969. (4) When weakness remains after a sprain, pumping 
 cold water on the part every morning, aided by a bandage or 
 laced stocking to support the part, will be the most effectual 
 means of remedying it. 
 
 970. For Sprained Ankle — Bathe the ankle frequently 
 with strong cold salt and water; sit with the foot elevated, keepini^ 
 it cool. Diet, and take daily cooling drinks-or medicine. O, 
 bind on loosely, and as often as dry, first twenty-four hour.';, 
 cotton batting, spread with beaten egg-whites ; after that, 
 morning and night. 
 
 971. To Bind a Sprained Ankle — Put the end of the 
 
 bandage upon the instep ; then take it round and bring it over 
 the same part again, and then round the foot two or three 
 times ; finish off with a turn or two round the leg above the 
 ankle. 
 
 972. Sprained Wrist — Begin by passing the bandage 
 round the hand, across and across, like the figure eight ; lealve 
 out the thumb, and finish with a turn or two round the wrist. 
 Apply arnica tincture. 
 
The Doctor. 271 
 
 973. Treatment of a Frozen Person. 
 
 Chelius, a German authority, gives the following advice for 
 restoring a frozen person : He should be brought into a cold 
 room, and after having been undressed, covered up with snow 
 or with cloth in ice-cold water, or he may be laid in cold water 
 so deeply, that his mouth and nose only are free. When the 
 body is somewhat thawed, there is commonly a sort of icy 
 crust formed around it 5 the patient must then be removed, 
 and the body washed with cold water mixed with a little wine 
 or brandy ; when the limbs lose their stififness, and the frozen 
 person shows signs of life, he should be carefully dried, and 
 put into a cold bed in a cold room : scents and remedies which 
 excite sneezing, are to be put to his nose ; air to be carefully 
 blown into the lungs, if natural breathing does not come on ; 
 clysters of warm water with camphorated vinegar thrown up ; 
 the throat tickled with a feather, and cold water dashed upon 
 the pit of the stomach. He must be brought by degrees into 
 rather warmer air, and mild perspirants, as elder and balm-tea 
 (or weak common tea) with Minderin's spirit, warm wine and 
 the like, may be given to promote gentle perspiration. 
 
 974. Bruises. 
 
 In slight bruises, and those that are not likely to be followed 
 by inflammation, nothing more is usually required than to 
 bathe the part with spirit, as Eau-de-Cologne, brandy, etc., 
 mixed with an equal proportion of vinegar and water. 
 
 975. In more severe cases, and where the accident is near 
 an important part, as the eye, or any of the joints, it becomes a 
 desirable object to prevent the approach of inflammation. For 
 this purpose leeches must be employed, repeating them accord- 
 ing to circumstances. 
 
 976. In the last stage of a bruise, where there is merely a 
 want of tone in the parts, and swelling from the effused blood, 
 etc., friction should be employed, either simply, or with any 
 common liniment. Wearing a bandage — pumping cold water 
 on the part, succeeded by warm friction — a saturated solution 
 of common salt in water, have each been found successful. 
 The roots of briony and Solomon's seal, bruised and applied 
 as a poultice, are highly useful in hastening the disappearance 
 of the discoloration caused by the bruises. 
 
272 The Dominion Cook Book. 
 
 977. Accidents from Edge Tools, Hard Bodies, &c. 
 
 In. all recent wounds, the first consideration is to remove 
 foreign bodies, such as pieces of glass, splinters of wood, pieces 
 of stone, earth, or any other substance that may have been 
 introduced by the violence of the act which caused the wound. 
 
 Where there is much loss of blood, an attempt should be 
 made to stop it with dry lint, and compression above the part 
 wounded, if the blood be of a florid color, and below, if of a 
 dark color. In proportion to the importance of the part 
 wounded, wili be the degree of the discharge of blood, and the 
 subsequent tendency to inflammation and its consequences. 
 
 978. Substances in the Eye. 
 
 A substance getting in the eye may either lie disengaged 
 on its surface, or, having penetrated the external coat, may 
 there remain fixed. In ttie former case it is easily removed by 
 a camel-hair pencil or a piece of paper rolled into the size of a 
 crow quill with the end softened in the mouth. 
 
 979. Sometimes the substance sticks in the corner, when, 
 if it cannot be removed with a probe or fine forceps, the point 
 of a lancet should be carefully passed under it so as to lift it 
 out. 
 
 980. If the removal cannot be effected without consider- 
 able difficulty, it is better to leave it to be detached by ulcera- 
 tion, taking every precaution to keep off undue inflammation, 
 by avoiding a strong light, fomenting with warm water, etc. 
 
 981. To remove fine particles of gravel, lime, etc., the eye 
 should be syringed with luke-warm water till free from them. 
 Be particular not to worry the eye under the impression that the 
 substance is still there, which the enlargement of some of the 
 minute vessels makes the patient believe to be actually the 
 
 ' case 
 
 9S2. Substances in the Ear. 
 
 983. Hard substances, such as peas, bits of slate pencil, 
 beads, etc., occasionally get lodged in the passage of the ex- 
 ternal ear. If the substance be within sight, and can be grasped 
 readily with a small pair of forceps, that will be the best way 
 to extract it; but force must not on any account be used. 
 
 984. But the best and safest plan is to inject luke-warm 
 water rather forcibly into the ear by means of a syringe, one 
 
The Doctor. 
 
 273 
 
 that will hold at least two ounces. This will be found rarely 
 to fail, the water passing beyond the substance, and being 
 there confined by the membrane, called the tympanum^ forces 
 the obstruction outwards. 
 
 985. Should the substance have swelled, or the ear have 
 become swollen, a little sweet oil must be poured into the ear 
 and left there till the next day, when syringing may be used. 
 
 986. Glass beads and similar substances may be extract- 
 ed by means of a probe, dipped into some appropriate cement, 
 introduced into the ear, and kept in contact with the body to 
 be removed, for a few minutes till it has become set. 
 
 987. Substances in the Throat. 
 
 988. A fish-bone, or pin, being lodged in the throat, may 
 sometimes be readily got rid of by exciting vomiting through 
 tickling the back-part of the throat. 
 
 989. Another mode is to make the patient swallow a 
 good mouthful of bread-crumb. 
 
 990. Another expedient is to introduce a large goose- 
 quill down the throat, and then twirl it round, by this means 
 the substance may be disengaged, and so pass down into the 
 stomach. 
 
 991. A plentiful draught of water will sometimes be suffi. 
 ;ient, when the substance is merely engaged in the folds of the 
 gullet. We would, however, particularly recommend in this 
 case the white of an egg, and, if necessary, a second. 
 
 992. Diseases of Infants. 
 
 The most frequent of these are — i, disorders of the stomach ; 
 2, disorders of the bowels ; 3, exhaustion ; 4, febrile affections ; 
 5, exanthematous diseases, or those which are attended with 
 eruptions of the skin ; 6, affections of the head ; 7, diseases of 
 the thorax, or chest ; 8, affections of the abdomen, or belly. 
 
 Disorders of the stomach generally depend on improper 
 diet ; or they may be secondary, and the effects of a disordered 
 or confined state of the bowels. They are often detected bv 
 acid or foetid eructations and breath, or by the unusually ite- 
 quent regurgitation or vomiting of food. 
 
 Disorders of the bowels can never be mistaken or overlooked 
 18 
 
2 74 The Duminiox Cook Book. 
 
 by an attentive nurse, the evacuations in their number and 
 appearance being the perfect index to these disorders. 
 
 It must never be forgotten that whenever the system has 
 been exposed to sources of exhaustion, this condition may be- 
 come, in its turn, the source of various morbid affections which 
 are apt to be ascribed to other causes, and treated by improper, 
 and therefore dangerous, measures. If the infant has had 
 diarrhoea, or if, without this, its cheeks be pale and cool ; and 
 if, under these circumstances, it be taken with symptoms of 
 affection of the head, do not fail to remember that this ailec- 
 tion may be the result of exhaustion. This important subject 
 seems to have been generally misunderstood. 
 
 Fever is sooner detected. In every such case it is advisable 
 not to tamper nor delay, but to send for the medical man, and 
 watch the little patient with redoubled care and attention. 
 
 Especially examine the skin, hour after hour, for eruptions. 
 It may be measles or scarlatina, etc. It will be especially de- 
 sirable to detect these eruptions early, and to point them out 
 to the physician. Above all things, let not a contracted brow, 
 an unusual state of the temper or manner, unusual drowsiness 
 or wakefulness, or starting, and especially unusual vomiting, 
 escape you. 
 
 Be alive to any acceleration, or labor, or shortness of the 
 breathing, or cough, or sneezing, or appearance of inflammation 
 about the eyes or nostrils. These symptoms may portend 
 inflammation within the chest, hooping-cough, measles. Pain 
 of the body, with or without vomiting ; or diarrhoea, with or 
 without a morbid state of the bowels, or of the discharges, 
 ought also to excite immediate attention. One caution should 
 be given on this subject : some of the most alarming and fatal 
 affections of the bowels, like some affections of the head, are 
 unattended by acute pain or tenderness ; their accession, on the 
 contrary, is insidious, and it will require great attention to detect 
 them early. 
 
 Another view, and another mode of the classification of the 
 diseases of infants, full of interest, full of admonition is — i, as 
 they are sudden ; or 2, as they are insidious ; or 3, as they are, 
 in the modes of accession, intermediate between these two 
 extremes. 
 
 Of the sudden affections, are fits of every kind, croup, and 
 some kinds of pain, as that of colic ; of the second class are 
 
The Doctor. 375 
 
 hydrocephalus, or water on the brain, and tubercles in the lungs 
 or abdomen, constituting the two kinds of consumption. Fits, 
 again, are cerebral, and arise from diseases within the head, or 
 from irritation in the stomach and bowels, or from exhaustion ; 
 or they are evidence of, and depend on, some malformation 01 
 disease of the heart. 
 
 Domestic treatment should never be trusted in such terrible 
 affections as these, not a moment should be lost in sending foi 
 the medical man. 
 
 If anything may be done in the meantime, it is — i, in either 
 of the two former cases to lance the gums ; 2, to evacuate the 
 bowels by the warm water injection, made more active by the 
 addition of Brown Sugar ; 3, and then to administer the wartu 
 bath. An important point, never to be forgotten in the hurr) 
 of these cases, is to reserve the evacuations for inspection, 
 otherwise the physician will be deprived of a very important 
 source of judgment. 
 
 In case of fits arising plainly from exhaustion, there need 
 be no hesitation in giving five drops of sal volatile in water, 
 light nourishment may be added ; the feet must be fomented 
 and the recumbent posture preserved. 
 
 In fits arising from an affection of the heart the symptom is 
 urgent difficulty of breatTiing ; the child seems as if it would 
 lose its breath and expire. In such a case, to do nothing is the 
 best course ; all self-possession must be summoned, and the 
 infant kept perfectly quiet. Every change of posture, every 
 effort, is attended with danger. 
 
 Sometimes the attacks assume the character of croup ; 
 there is a crowing cough, and breathing ; or there is a difficulty 
 of breathing, and then a crowing inspiration. The former case 
 is generally croup ; the latter is, in reality, a fit dependent on 
 the morbid condition of the brain or spinal marrow, although 
 it takes the appearance of an affection of the organs of respira- 
 tion. 
 
 In either case it is well to clear the bowels by means of the 
 slow injection of from a quarter to half a pint of warm water, 
 with or without browrj sugar ; indeed, this is the most gener- 
 ally and promptly useful of all our remedies in infantile dis- 
 eases. To this the warm bath may always be added, if admin- 
 istered with due caution. For instance, it should not be 
 continued so as to induce much flushing or paleness of the 
 countenance. 
 
276 The Dominion Cook Book. 
 
 993. Measles. 
 
 Measles commences with the ordinary symptoms of fever. 
 The attack is almost invariably attended with inflammation of 
 the mucous membrane lining the air passages ; the eyes are 
 red and watery ; there is defluxion from the nostrils, hoarse- 
 ness, and cough. The eruption commonly appears on the 
 fourth day, at first about the head and neck, then the trunk 
 and arms, and finally reaching the lower extremities ; it takes 
 two or three days to complete its course, and when it reaches 
 the feet and legs has often begun to disappear from the face. 
 All ages are liable to it. When the eruption is fully out, the 
 cough, at first dry and troublesome, generally becomes softer 
 and less frequent, and at the end of six or sevea days from the 
 coming out of the first papules they have disappeared. When 
 danger occurs, it is from inflammation of the air passages. In 
 all ordinary cases simple diet, the maintenance of an equable 
 temperature, plenty of diluent drinks, attention should be paid 
 to the bowels, as they should be kept gently open ; if a roasted 
 apple or a little manna in the drink will not do this, give a 
 mild sahne aperient such as ipecacuanha wine and sweet 
 spirits of nitre, i drachm ; of tartrate of potash, 4 drachms ; 
 solution of acetate of ammonia, i ounce ; syrup of poppies, 2 
 drachms ; cinnamon or dill water suflScient to make 4 ounces ; 
 dose, a table or dessert spoonful three or four times a day. 
 Where there is much heat of the skin, sponging with tepid 
 vinegar and water will commonly relieve it, and also the itch- 
 ing. On the third or fourth day after the subsidence of the 
 eruption a little opening medicine should be given and care 
 must be taken to protect the patient against change of weather, 
 and to restore the strength by a nourishing diet Attention 
 should be paid to the cough, and the proper remedies given if 
 required. Should the eruption suddenly disappear, then there 
 is cause for alarm ; the patient should be directly put into a 
 warm bath, and have warm diluent drinks ; if the pulse sinks 
 rapidly, administer wine whey or weak brandy and water. 
 
 994. Scarlet Fever. 
 
 This fever is distinguished from other eruptive fevers by the 
 fact of the eruption being an exanthema, an efflorescence, or a 
 rash, these terms not being strictly apphcable to vesicles and 
 pustules. The disease sometimes commences with a chill, and 
 
The Doctor. 277 
 
 in most cases vomiting is a primary symptom, especially in 
 children. 1 he fever which at once occurs is usually intense, 
 the auxiliary temperature often rising to 105°, or even higher. 
 The surface of the body often gives to the touch a burning sen- 
 sation. The rash appears in about twenty-four hours after the 
 date of the invasion, and with few exceptions breaks out first 
 on the face and neck. The color of the rash is scarlet, whence 
 the name. The skin is somewhat swollen and the rash occa- 
 sions a burning sensation, with in some cases intense itching. 
 Generally the eruption takes place in the throat, and the tonsils 
 are more or less swollen. The cutaneous eruption is pro- 
 longed from four to six days. Then follows the stage of scal- 
 ing, and in some instances the cuticle of the hands may be 
 stripped off like a glove. In favorable cases the duration of 
 this stage may be reckoned to be five or six days, when conval- 
 escence is established. In other cases it is extremely severe 
 and may prove fatal within a few days or even hours. Scarlet 
 fever is highly contagious, and the infectious material remains 
 for a long time in garments, etc. Children are more suscep 
 tible than adults. The treatment in mild cases is very simple. 
 Active medication is not indicated. It suffices to diminish the 
 animal heat by sponging the body and giving cooling drinks, 
 observing proper hygienic precautions. Smearing the surface 
 of the limbs with fat bacon allays the itching, which is often 
 very distressing. Should the symptoms show failure of the 
 vital powers, supporting measures of treatment (alcoholic 
 stimulants and alimentation) are indicated. Great care must 
 be taken to keep the patient warm right through the disease, 
 as aflfections of the kidneys often follow cases of scarlet fever. 
 It is important to isolate the patient and attendant from the 
 healthy. Remove all curtains and carpets, and clothing not 
 actually in use from the sick chamber. On removing the 
 patient's linen or bed-clothes, throw them into water and so 
 convey to the wash. Chloride of lime should be set about the 
 room in plates. When the patient can be removed from the 
 room, scrub the room with chloride of lime in the water. It 
 is wise to keep the patient in bed for three weeks. Should the 
 eruption be slow in appearing, sponge the body with cold vine- 
 gar and water, wrap in a blanket and keep the patient warm. 
 Should the throat be sore, keep hot bran poultice constantly 
 applied. If the fever runs high in the first stage, and there is 
 
278 The Dominion Cook Book. 
 
 great inclination to vomit (before sponging), it is a good plan 
 to give an emetic of equal proportions of antimonial and ipe- 
 cacuanha wine ; dose, a teaspoonful to a tablespoonful, accord- 
 ing to age. 
 
 995. Hooping Cough, 
 
 This well-known disease is chiefly, but not wholly, confined 
 to the stages of infancy, and it occurs but once in a life-time. 
 It may be described as spasmodic catarrh, and its severity 
 varies greatly ; sometimes being so mild as to be scarcely 
 known from a common cough, at others, exhibiting the most 
 distressing symptoms, and frequently causing death by its vio- 
 lent and exhausting paroxysms. 
 
 The first symptoms of this cough are those of an ordinary 
 cold ; there is probably restlessness and slight fever, with irri- 
 tation in the bronchial passages ; this goes on gradually 
 increasing in intensity for a week or ten days, and then begins 
 to assume the spasmodic character ; at first the paroxysms are 
 slight, and of short duration, with a scarcely perceptible 
 " hoop," but soon they become more frequent and severe ; a 
 succession of violent expulsive coughs is followed by a long- 
 drawn inspiration, in the course of which the peculiar sound 
 which gives a name to the disease is emitted ; again come the 
 coughs, and again the inspiration, following each other in 
 quick succession, until the sufferer, whose starting eyes, livid 
 face, swollen veins, and clutching hands, attest the violence of 
 the struggle for breath, is relieved by an expectoration of 
 phlegm resembling the white of an egg, or by vomiting. When 
 the paroxysm is over, the child generally resumes its play, or 
 other occupation, and frequently complains of being hungry. 
 As the disease proceeds, the matter expectorated becomes 
 thicker, and is more easily got rid of, and this is a sign of favor- 
 able progress : the spasmodic paroxysms become less frequent 
 aind violent, and gradually cease altogether ; but the changes 
 here indicated may extend over a month or six months, accord- 
 ing to circumstances, the season of the year having much 
 influence in hastening or retarding them, summer being, of 
 course, the most favorable time. It is a common impression 
 that, at whatever time of year an attack of Hooping Cough 
 commences, it will not end until May ; this is simply because 
 of the change in the weather which generally takes place in or 
 
The Doctor. 279 
 
 about the course of that month. With a strong, healthy child 
 (when proper care is taken), there is little to apprehend from 
 this disease, provided it be not complicated with others, such 
 as inflammation of the lungs, or any head affection producing 
 convulsions ; it then proves a most dangerous malady, and is 
 fatal to many. With children of a full habit, the fits of cough- 
 ing often cause bleeding at the nose, but this should not be 
 viewed with alarm, as it relieves the vessels of the brain, and 
 is likely to prevent worse consequences. 
 
 To weakly children Hooping Cough is a very serious malady 
 — to all it is frequently a very sore trial, but to them it i.s 
 especially so : therefore great care should be taken not to 
 expose them to the danger of catching it ; that it is contagious 
 there can be no doubt, and although some parents think lightly 
 of it, and imagining their children must have it, at one time or 
 another, deem that it matters little when, and therefore take 
 no pains to protect them against itj yet we would impress 
 upon all our readers, who may have the care of infants, that a 
 heavy responsibility lies at their door. It is by no means cer- 
 tain that a child will have this disease ; we have known many 
 persons who have reached a good old age and never contracted 
 it ; and it is folly and wickedness needlessly to expose those 
 placed under our care to a certain danger. 
 
 Like fever, Hooping Cough has a course to run, which no 
 remedies, with which we are at present acquainted, will 
 shorten ; the severity of the symptoms may be somewhat miti- 
 gated, and we may, by watching the course of the disease, and 
 by use of the proper means, often prevent those complications 
 which render it dangerous, and this brings us to the considera- 
 tion of the proper mode of 
 
 Treatment. — The first effort should be directed to check any 
 tendency to inflammation which may show itself ; to palliate 
 urgent symptoms, and stop the spasm which is so distressing a 
 feature of the case. To this end, the diet must be of the sim- 
 plest kind, consisting for the most part of milk and farinaceous 
 puddings ; if animal food, it must not be solid, but in the form 
 of Broth, or Beef-tea ; roasted Apples are good ; and, for 
 drinks, Milk and Water, Barley-water, Weak Tea, or Whey. 
 
 Care must be taken to keep the bowels open with some 
 gentle aperient, such as Rhubarb and Magnesia, with now and 
 then a grain of Calomel or Compound Julep Powder, if some- 
 
28o The Dominion Cook Book. 
 
 thing stronger is required. An emetic should be given about 
 twice a week, to get rid of the phlegm — it may be Ipecacuanha 
 Wine or the Powder. To relieve the cough, the following 
 mixture will be found effective : — Ipecacuanha Powder, lo 
 grains ; Bicarbonate of Potash, i drachm ; Liquor of Acetate 
 of Ammonia, 2 ounces ; Essence of Cinnamon, 8 drops ; 
 Water, 6j4 ounces ; Dose, a tablespoonful about every four 
 hours. 
 
 For night restlessness, 2 or 3 grains of Dover's Powders, 
 taken at bed-time, are good; this is the dose for a child of three 
 years of age. Mustard poultices to the throat, the chest, and be- 
 tween the shoulders, are often found beneficial. Roachis 
 Embrocation is a favorite application, and a very good one ; it 
 is composed as follows : — Oil of Amber and of Cloves, of each 
 J^ an ounce ; Oil of Olives, i ounce ; a little Laudanum is, 
 perhaps, an improvement. This may be rubbed on the belly 
 when it is sore from coughing. Difficulty of breathing may be 
 sometimes relieved by the vapor of Ether or Turpentine dif- 
 fused through the apartment. In the latter stages of the dis- 
 ease, tonics are generally advisable. Steel Wine, about zo 
 drops, with 2 grains of Sesquicarbonate of Ammonia, and 5 
 drops of Tincture of Conium, in a tablespoonful of Cinnamon 
 Water, sweetened with Syrup, is a good form ; but a change of 
 air, with a return to a generous diet, are the most effectual 
 means of restoration to health and strength. 
 
 995. Diarrhoea— (Greek reo, to flow). 
 
 Looseness of the bowels, sometimes called Flux. This is 
 a very common disorder, arising from a variety of causes, fore- 
 most among which may be mentioned suppressed perspiration, 
 a sudden chill or cold applied to the body, acid fruits, or any 
 indigestible food, oily or putrid substances, deficiency of bile, 
 increased secretion of mucus, worms, strong purgative medi- 
 cines, gout or rheumatism turned inwards, etc. Hence diarrhoea 
 may be distinguished as bilious, mucous, lienitery (where the 
 food passes unchanged), eceliac (where it passes oft in a white 
 liquid state, like chyle), and verminose, produced by worms. 
 
 The symptoms are frequent and copious discharges of 
 feculent matter, accompanied usually with griping and flatu- 
 lency ; there is weight and uneasiness in the lower belly which 
 is relieved for a time on the discharge taking place ; there is 
 
The Doctor. 281 
 
 nausea, often vomiting ; a pale countenance, sometimes sallow ; 
 a bitter taste in the mouth, with thirst and dryness of the 
 throat ; the tongue is furred and yellow, indicating bile in the 
 alimentary canal ; the skin is dry and harsh, and if the disease 
 is not checked great emaciation ensues. 
 
 The treattnent must depend in some degree on the cause ; 
 the removal of the exciting matter, by means of an emetic, or 
 aperient medicines, will, however, be a safe proceeding at first ; 
 if the diarrhoea be caused by obstructed perspiration or expos- 
 ure to cold, nauseating doses of Antimonial, or Ipecacuanha 
 Wine may be given every three or four hours, the feet put into 
 a warm bath, and the patient be well covered up in bed. When 
 the case is obstinate, resort may be had to the vapour bath, 
 making a free use of diluents and demulcents. Where there 
 is acidity of the stomach, denoted by griping pains and 
 flatulency, take Chalk Mixture, Aromatic Confection, and 
 other anti-acid absorbents, or alkalies, such as Carbonate of 
 Potash, with Spirits of Ammonia and Tincture of Opium, or 
 some other anodyne ; if from putrid or otherwise unwholesome 
 food, the proper course, after the removal o^ the offending 
 matter, is to give absorbents, in combination with Opium, or 
 if these fail, acid and an anodyne j the following is an 
 efficacious formula : Diluted Sulphuric Acid, two drachms ; 
 Tincture of Opium, half a drachm; Water, six ounces ; take a 
 tablespoonful every two hours. When the looseness proceeds 
 from acrid or poisonous substances, warm diluent drinks should 
 be freely administered, to keep up vomiting previously excited 
 by an emetic; for this purpose thin fat broth answers well; a 
 purge of Castor Oil should also be given. The diarrhcea 
 which often occurs in childhood during the teething, should 
 not be suddenly checked, nor at all, unless it prevails to a hurt- 
 ful extent ; if necessary to stop it, give first a dose of Mercury 
 and Chalk, from two to four or six grains, according to age, and 
 then powder of prepared Chalk, Cinnamon and Rhubarb, about 
 two grains of each every four hours. Diarrhoea sometimes 
 attacks pregnant women, and, in this case, its progress ought 
 to be arrested as quickly as possible. In all cases of looseness 
 of the bowels it is best to avoid hot thin drinks, unless given 
 for a specific purpose ; the food, too, should be simple and easy 
 of digestion ; Milk with Cinnamon boiled in it, thickened with 
 Rice or Arrowroot, is good ; vegetables, salt meat, suet puddings 
 
282 The Dominion Cook Book. 
 
 and pies are not; if tliere is much exhaustion, a little cool 
 Brandy-and- Water iriay be now and then taken. When diarrhoea 
 is stopped, astringent tonics, with aromatics, should be given 
 to restore the tone of the stomach. 
 
 This disease may be distinguished from Dysentery, by being 
 unattended by either inflammation, fever, contagion, or that con- 
 stant inclination to go to stool without a discharge, which is 
 common in the latter disease, in which the matter voided is 
 sanguineous and putrid, while that in diarrhoea is simply fecu- 
 lent and alimentary. — The Family Doctor. 
 
 996. Diphtheria. 
 
 In diphtheria the false membrane accompanying inflamma- 
 tion appears almost invariably in the frauces or throat, and in 
 many cases it is limited to this situation. It may extend more 
 or less over the mucus surface within the mouth and nostrils. 
 It is not infrequently produced within the windpipe, giving 
 rise to all the symptoms of true croup, and generally proving 
 fatal. The disease rarely occurs except as an epidemic. Per- 
 sons between three and twelve years of age are most apt to 
 be affected with it, but no period of life is exempt from a lia- 
 bility to it. Frequent vomiting, diarrhoea, hemorrhage from 
 the nostrils or elsewhere, convulsions, delirium and coma are 
 symptoms which denote great danger. The chief objects in the 
 treatment are to palliate the symptoms and support the powers 
 of life by the judicious employment of tonic remedies conjoined 
 with alimentation and alcoholic stimulants. The latter in 
 some cases are given in large quantity without inducing their 
 excitant effects, and there is reason to believe that they are 
 sometimes the means of saving life. The following treatment 
 has been tried in our own family, and has been most success- 
 ful: 
 
 997. The Sulphur treatment of diphtheria. — An eminent 
 physician is said to have worked great wonders in treating 
 diphtheria with sulphur during the recent prevalence of aa 
 epidemic. A person who accompanied him says : " He put a 
 teaspoonful of flour of brimstone into a wine glass of water, 
 and stirred it with his finger instead of a spoon, as sulphur 
 does not readily amalgamate with water. When the sulphur 
 was well mixed he gave it as a gargle, and in ten minutes the 
 patient was out of danger. Instead of spitting out the gargle, 
 
The Doctor. 283 
 
 he recommended the swallowing of it. In extreme cases in 
 Mhich he had been called just in the nick of time, when the 
 fungus was too nearly closing to allow the gargle, he blew the 
 sulphur through a quill into the throat, and, if the fungus had 
 shrunk to allow of it, then the gargling. He never lost a pa- 
 tient from diphtheria. If a patient cannot gargle, take a live 
 coal, put it on a shovel, and sprinkle a spoonful or two of flour 
 of brimstone at a time upon it : let the sufferer inhale it, hold- 
 ing the head over it, and the fungus will die. If plentifully 
 used, the whole room may be filled almost to suffocation, and 
 the patient can walk about in it, inhaling the fumes, with doors 
 and windows closed." 
 
 998. Typhoid Fever. 
 
 This fever is called by Germans abdominal typhus, and by 
 English and American writers, for the same reason, enteric 
 fever. This characteristic, intestinal affection, is one of the 
 essential points of distinction between typhoid and typhus 
 fever. Typhoid fever is undoubtedly communicable, yet it is 
 rarely communicated to those who are brought into contact 
 with cases of it, namely, physicians, nurses, and fellow patients 
 in hospital wards ; and it occurs when it is quite impossible to 
 attribute it to a contagion. It is more apt to prevail in 
 the autumnal months than at other seasons. The early 
 symptoms are chilly sensations, pain in the head, loins and 
 Hmbs, lassitude and looseness of the bowels. During the 
 course of the fever stupor, as in cases of typhus, is more or 
 less marked. In the majority of cases there is a characteristic 
 eruption, usually confined to the trunk, but sometimes extend- 
 ing to the limbs. The duration of the fever is longer than that 
 of typhus, the average, dating from the time of taking to the 
 bed, being about sixteen days in the cases which end in 
 recovery ; it is somewhat less in the fatal cases. Milk is pre- 
 eminently the appropriate article of diet, and alcoholic stimu- 
 lants are sometimes tolerated in very large quantities without 
 any of the excitant or intoxicating effects which they would 
 produce in health. Favourable hygienic conditions are impor- 
 tant, such as free ventilation, a proper temperature and cleanli- 
 ness. 
 
 999. Fits. 
 
 Fainting fits are sometimes dangerous, at other times harm- 
 less ; should heart disease be the cause, the danger is great. 
 
284 Thk Dominion Cook Book. 
 
 If from some slight cause, such as sight of blood, fright, ex- 
 cessive heat, etc., there is no cause for alarm. It would be 
 superfluous to enumerate the symptoms. The treatment : First, 
 lay the patient upon his back with his head level with the feet, 
 loosen all garments, dash cold water over the face ; sprinkle 
 vinegar and water over the hands and about the mouth, apply 
 smelling salts to the nose, and when the patient has recovered 
 a little, give twenty drops of sal- volatile in water. 
 
 1000. Apoplexy. 
 
 These fits generally occur in stout, short-necked people- 
 Symptoms : sparks before the eyes, giddiness, confusion of ideas; 
 when the patient falls down insensible, the body is paralyzed, 
 the face and head is flushed and hot, the eyes fixed, the breath- 
 ing loud. Put the patient to bed, immediately raise the head, 
 remove everything from the neck, bleed freely from the arm, 
 if there is no lancet at hand use a penknife, put warm mustard 
 poultices to the soles of the feet and the insides of the thighs, 
 the bowels should be freely opened, take two drops of castor 
 oil and mix with eight grains of calomel, put this as far back 
 on the tongue as possible, the warmth of the throat will cause 
 the oil to melt quickly, and so be absorbed into the stomach. 
 If the blood vessels about the head are much swollen put eight 
 leeches on the temple opposite the paralyzed side. Send for 
 surgeon at once. 
 
 looi. Epilepsy. 
 
 These fits generally attack young persons. Symptoms : 
 Palpitations, pain in the head, but, as a rule, the patient falls 
 down suddenly without warning. The eyes are distorted, foam- 
 ing at the mouth, the fingers tightly clenched and the body 
 much agitated ; when the fit is over the patient feels drowsy 
 and faint. Keep the patient flat on his back, slightly raise the 
 head, loosen all garments round the neck, dash cold water 
 upon the face, place a piece of wood between the teeth to 
 prevent the patient hurting his tongue. Give bromide of 
 sodium in twenty-grain doses, in water, twice or three times a 
 day. 
 
 1002. Hysteria^ 
 
 A nervous affection chiefly seen in females, and generally 
 connected with uterine irregularities ; it is sometimes called 
 Clavus or Globus Histericus, and is commonly known as 
 
The Doctor. 285 
 
 Hysterics, hs, this is a very common affection, within the pro- 
 vince of domestic treatment, it is desirable that we should devote 
 some little space to a consideration of it. It is a curious circum- 
 stance connected with this affection that it stimulates almost 
 every disease to which humanity is liable. A patient suflfering 
 under Hysteria may have a rough, hoarse, croupy cough, loss 
 of voice, hiccup, pain in the left side, fluttering of the heart, 
 running at the eyes and nose, spasmodic contractions and con- 
 vulsive movements of various kinds, vomiting, copious evacua- 
 tions, delirium, and all kinds of violent and unmanageable 
 symptoms, which subside as soon as the hysterical paroxysm 
 does. All this shows that the whole nervous system is pecu- 
 liarly influenced by the affection. An attack generally comes 
 on with a sensation of choking ; it seems as if a ball were rising 
 in the throat and threatening to stop the passage of the air; 
 then the trunk and limbs become strongly convulsed, so much 
 so that an apparently feeble woman will require three or four 
 strong persons to restrain her from injuring herself; then 
 follows the hysterical sobbing and crying, with alternate fits of 
 laughter; generally the head is thrown back, the face flushed, 
 the eyelids closed and tremulous ; the nostrils distended, and 
 the mouth firmly shut ; there is a strong movement in the 
 throat, which is projected forward, and a wild throwing about 
 of the arms and hands, with sometimes a tearing of the hair, 
 rending of the clothes, catching at the throat, and attempts to 
 bite those who impose the necessary restraint. After awhile 
 the deep and irregular breathing, the obvious palpitation of the 
 heart, with the symptoms above enumerated will cease ; there 
 will be an expulsion of wind upwards, and the patient will sink 
 down, sobbing and sighing, to remain tranquil for a shorter or 
 longer period, at the end of which she may again start up and 
 be as violent as ever ; or she may go off into a calm sleep, from 
 which she will probably awake quite recovered. A fit of 
 Hysteria may last for a few minutes only, or for several hours, 
 or even days. Persons have died under such an infliction. It 
 may generally be distinguished from epilepsy by the absence 
 of foaming at the mouth, which is nearly always present in that 
 disease, and also by the peculiar twinkling of the eyelids, which 
 is a distinguishing symptom of great value, and a sign of safety. 
 In epilepsy there is laborious or suspended respiration, dark 
 livid complexion, a protruding and bleeding tongue ; rolling or 
 
286 The Dominion Cook Book. 
 
 staring and projected eyeballs, and a frightful expression of 
 countenance. Not so in Hysteria ; the cheeks are usually red, 
 and the eyes, if not hidden by the closed eyelids, are bright and 
 at rest ; the sobbing, sighing, short cries, and laughter, too, are 
 characteristic of the latter affection. We point out these 
 distinctions so that no unnecessary alarm may be felt during a fit 
 of Hysteria, which is seldom attended with ultimate danger either 
 to mind or body, although the symptoms are sufficiently dis- 
 tressing to cause anxiety. 
 
 Treatment. — The first efforts must be directed to prevent 
 the patient, if violent, from injuring herself; but this should 
 not be done in a rude, rough manner. It is, perhaps, best to 
 confine her hands by wrapping tightly round her a sheet or 
 blanket. The dress should be loosened, especially round the 
 throat, and the face freely exposed to fresh air, and both that 
 and the head well washed with cold water ; if she can and will 
 swallow, an ounce of camphor mixture, with a teaspoonful of 
 Ether, Sal-volatile, tincture of Assafoetida, or Valerian, may be 
 administered ; strong Liquid Ammonia may be applied to the 
 nostrils ; and if the fit is of long duration, an enema injected, 
 consisting of Spirits of Turpentine, Castor Oil, and Tincture of 
 Assafoetida, of each half an ounce, in half a pint of gruel. 
 What is required is a strong stimulus to the nervous system ; 
 therefore, dashing cold water on the face, and hot applications 
 to the spine, are likely to be of service. Sir A. Carlisle recom- 
 mends that a polished piece of steel, held in boiling water for a 
 minute or two, be passed down the back over a silk handker- 
 chief. This has been found to prevent the recurrence of the 
 paroxysm, which has before been periodic ; by which it would 
 seem that the patient has some power of controlling the symp- 
 toms when a sufficiently strong stimulus is applied to enable or 
 induce her to exercise it. 
 
 During the intermission or attacks of Hysteria, attention 
 should be devoted to any constitutional or organic defects, from 
 which they are likely to arise ; the patient's mind should be 
 kept as tranquil as possible, and a tendency to all irregular 
 habits or excesses held in check ; if plethoric, there should be 
 spare diet, and perhaps leeching ; if scrofulous and weakly, 
 good nourishing food and tonic medicines, particularly some 
 form of iron, the shower bath, regular exercise, cheerful com- 
 pany ; antispamodics, and remedies which have a gently stim- 
 
The Doctor. 287 
 
 ulating effect, will frtquently relieve the sleeplessness complained 
 of by hysterical patients better than opiates and other narcotics. 
 In such cases Dr. Graves recommends pills composed of a 
 grain of musk and two or three grains of Assafcetida, to be 
 taken two or three times a day. A change in the mode of life, 
 involving entering upon new cares and duties, will frequently 
 effect a complete cure of Hysteria, which, it has been observed, 
 seldom attacks women of a vigorous mind. It is extremely de- 
 sirable that, in the education of young females, the bodily 
 powers should be well exercised and developed. Too little 
 attention is paid to this generally, and the consequence is that 
 a great many of our young women are weak and nervous, and 
 frequently subject to hysterical affections. 
 
 1003. Quinsy. 
 
 Though called tonsillites, the inflammation is rarely confined 
 to the tonsils, but involves the pharynx, the soft palate and the 
 uvula and sometimes extends to the root of the tongue. It 
 commences with a feeling of dryness and discomfort about the 
 throat and with pain in swallowing. The mucous membrane 
 lining the throat is reddened, and the tonsils are more or less 
 swollen. As the disease advances, the inflamed parts, at first 
 dry, because covered with vicid mucous, and the distress of 
 the patient is greatly enhanced by the effort which he is 
 tempted to make to remove this secretion. In many cases 
 suppuration occurs in one or both tonsils ; when this takes 
 place those organs are often enormously swollen, and, together 
 with the obstruction of the inflamed palate, may render breath- 
 ing difficult and painful. In such cases the febrile reaction is 
 strongly marked, the skin being hot and the pulse full and 
 frequent, the patient is unable to take nourishment, and the 
 voice becomes thick and characteristic of the disease. The 
 disease, though painful, is attended with little danger, but the 
 inflammation may by extension involve the larynx and thus 
 prove fatal. The disease requires but little treatment. Where 
 the mucous membrane alone is involved, a stringent gargle, re- 
 peated five or six times a day, usually gives relief. The food 
 should be liquid — soups, beef tea, milk, etc. — and should be 
 swallowed in large mouthfuls, which give less pain than smaller 
 ones. If an abscess forms in either or both tonsils the greatest 
 relief is obtained from frequent inhalations of warm steam. 
 
The Dominion Cook Book. 
 
 which acts as a poultice to the inflamed parts. As soon as the 
 location of the abscess can be determined, it should be opened, 
 after which there is usually no further trouble. 
 
 1004. An Excellent Remedy for a Cold. 
 
 Take a large teacupful of linseed, two pennyworth of stick- 
 liquorice, and a quarter of a pound of sun raisins. Put these 
 into two quarts of soft water, and let it simmer over a slow fire 
 till it is reduced to one ; then add to it a quarter of a pound of 
 brown sugar-candy (pounded), a tablespoouful of old rum, and 
 a tablespoonful of the best white-wine vinegar, or lemon-juice. 
 Drink half a pint at going to bed, and take a little when the 
 cough is troublesome. This receipt generally cures the worst 
 of colds in two or three days, and if taken in time, may be said 
 to be almost an infallible remedy. It is a most balsamic cor- 
 dial for the lungs, without the opening qualities which en- 
 danger fresh colds on going out. It has been known to cure 
 colds that have been almost settled into consumption, in less 
 than three weeks. The rum and vinegar are best to be added 
 only to the quantity you are going immediately to take ; for if 
 it is put into the whole it is apt to grow fiat. 
 
 1005. Colds (How to prevent). 
 
 The Popular Science Monthly gives good advice in regard to 
 the prevention of colds. The mistake is often made of not 
 taking great care to put on extra wraps and coats when pre- 
 paring for outdoor exercise. This is not at all necessary in 
 robust persons. Sufificient heat to prevent all risk of chill is 
 generated in the body by exercise. The care should be taken 
 to retain sufficient clothing after exercise, and when at rest to 
 prevent the heat passing out of the body. Indeed, persons 
 very often catch chills from throwing oif extra clothing after 
 exercise, or from sitting about in garments the material of 
 which is not adapted to prevent the radiation of heat from the 
 body. 
 
 1006. Cough, 
 
 A convulsive effort of the lungs to get relief of phlegm or 
 other matter ; it may be a symptom of Bronchitis, or Catayrh, 
 or Croup, or Influenza, or Laryngitis, or Phthisis, or Pl^risy, 
 or Pneumonia, or Relaxed Uvula, also Hooping Cough. 
 
 We can here lay down but a few general principles with re- 
 
The Doctor. 289 
 
 gard to the treatment of simple cough without reference to the 
 peculiar disease of which it may be symptomatic ; and first let 
 us observe, that it may be either what is properly, as well as 
 medically, termed dry or moisf. In the former case. Opium 
 and its preparations are advisable, in the latter they should not 
 be used ; the irritation will be best allayed by Henbane or 
 Hemlock, either the Tincture or Extract, with demulcents, as 
 Barley Water, Linseed-Tea, etc., and Liquorice, either the Root 
 boiled, or Extract ; it is well also to add from five to ten drops 
 of Ipecacuanha Wine to each dose; inhalation also of the 
 steam from boiling water will generally be found beneficial — 
 and especially if some medicinal herb, such as Horehound or 
 Coltsfoot, be infused in it. In moist coughs there should not 
 be so much fluid taken, and the use of demulcents must be 
 somewhat restricted. Opiates may be administered, but not 
 - too freely, either separately or in cough mixtures ; Paregoric 
 Elixir, in which the Opium is combined with Benzoic Acid and 
 Oil of Aniseed (expectorants), and Camphor (antispamodic), is 
 perhaps the best form of administration ; a teaspoonful in a 
 glass of water generally allays the irritation and frequent desire 
 to cough which arises from it. In cases where there is diffi- 
 culty of expectoration, some such mixture as this should be 
 taken : compound Tincture of Camphor, four drachms ; Ipeca- 
 cuanha Wine and Oxymel of Squills, of each two drachms; Mu- 
 cilage of Acacia, one ounce ; water, four ounces, mix and take 
 a tablespoonful when the cough is troublesome ; for old people, 
 two drachms of Tincture of Benzoin, commonly called Friar's 
 Balsam, may be added to the above ; and if there should be 
 much fever, two drachms of Sweet Spirits of Nitre. For all 
 kinds of cough counter irritants should be applied, such as 
 bhsters and warm plasters, rubbing in of stimulating ointments 
 on the chest and between the shoulders; those parts also 
 should be well protected by flannels next the skin, dressed 
 hare skin and other contrivances of the kind. For coughs 
 which are more particularly troublesome by night, it is best to 
 give the Opium, Henbane, or Hemlock, as the/;ase may be, at 
 bedtime, in the shape of a pill ; of the extracts of either of 
 the latter, five grains may be given ; of the first, one or two 
 grains of the Gum, or a quarter of a grain of Morphine. A long 
 experience of their efficacy among a large number of dispensary 
 patients enables the author to recommend with confidence the 
 , *9 
 
290 The Dominion Cook Book. 
 
 following pills : take of Compound Squill Pill, one drachm ; 
 Ipecacuanha Powder and Extract of Hyoscyamus, of each, half 
 a drachm ; mix and make into twenty-four pills, take one or 
 two on going to rest. 
 
 ic»7. Headache. 
 
 Headache may arise from a variety of causes; consequently 
 the preventive measures vary according to the nature of the 
 attack. When it is of that kind which is dependent on rheu- 
 matism, and which afifects the muscles, extending often from the 
 forehead to the back, and sometimes involving the temples, 
 the patient should be as much as possible in the open air, and 
 should use the shower bath every morning. When the form 
 of headache is accompanied with tenderness of the scalp, and 
 acute pain on pressure, indicating an affection of the immediate 
 covering of the bones — besides exercise in the open air, the 
 head should be shaved and washed twice a day, namely, morn- 
 ing and evening, with cold water, and afterwards gently rubbed 
 with a towel for ten or fifteen minutes. The residence should 
 be in a dry, somewhat elevated situation ; and quietude of 
 mind should be maintained. When the pain in the forehead 
 and the back of the head is obtuse, and accompanied with a 
 sensation of torpor and oppression ; and when this occurs in 
 weak and irritable persons, besides the necessary medical 
 treatment, which ought not to be neglected, all mental appli- 
 cations should be suspended and cheerful society cultivated ; 
 the diet should be moderate, and the utmost attention paid to 
 the state of the bowels. Exercise and shower-baths are as 
 essential in this as in the other varieties of the headache. 
 Lastly, in what is usually termed sick headache, denoted by 
 either acute or dull pain over the left temple, with some tender- 
 ness of the part, throbbing, and an incapacity at the time 
 for any mental exertion, the whole arising generally from 
 indigestion, or some error in diet previous to the occurrence 
 of the headache, it is scarcely necessary to say that prudence 
 in diet, both with respect to -quantity and quality, should be 
 observed. Long fasting, excess of wine or any stimulant, pro- 
 tracted sedentary occupations, hurry of business and anxiety, 
 should be known to be exciting causes, and, consequently, as 
 far as possible, avoided by those predisposed to sick headacl^s ; 
 in brief, the duty of the head and the feet should be 
 
The Doctor. 291 
 
 equally balanced. Proper diet and exercise, cheerfulness of 
 mind, and agreeable social intercourse, will do more to regulate 
 the stomach and bowels, in those predisposed to this form 
 of headache, than any plan of medical treatment which can be 
 suggested. 
 
 1008. Headache Sponged Away. 
 
 Nervous headache has often been called woman's curse. 
 The hard day's shopping, the day when everything in the house- 
 hold " went wrong," the afternoon spent in paying calls, or a 
 day of ceaseless toil with the needle, — all these are apt to end in 
 the state mentioned, to the great discomfort of husband and 
 family, and still greater of the sufferer herself. 
 
 Bromides are the most common resort in such a case, but 
 they soon lose their effect. A sponge and hot water will effect 
 the best cure of all, if properly used. 
 
 First, fasten the hair high on the head, to keep it as dry as 
 possible, have the water just as hot as you can stand it, soak 
 the sponge and place it at the back of the neck. Apply it also 
 behind the ears, where centre most of the nerves and muscles 
 of the head ; and these will be found to soften and relax most 
 deliciously. Often the pain will be relieved in a few minutes. 
 
 Then, in the same manner, bathe face and temples, and 
 when through give the face a dash of cold water. If you have 
 an hour to spare afterward darken your room and lie down. 
 You will be more than apt to fall into a gentle slumber, f?Om 
 which to arise refreshed and strengthened, with all trace of 
 nervousness gone. 
 
 The face bath with hot water is far better than any cosmetic; 
 it restores to the face color and smoothness of outline, and 
 helps to keep away wrinkles. It quickens the circulation and 
 keeps the pores open and the skin perfectly clean ; and if you are 
 expecting to attend an evening party, after such a day of wear, 
 and view with dismay the drawn lines of the face and eyes and 
 the hollow looks of the latter, let me urge you to try my remedy 
 — not neglecting the nap, if possible — and great will be the 
 change thereafter in your appearance. The lines will be gone, 
 and the look of distress ; the soft, healthful color will come 
 again to the cheek and lip, and a restful and rested look return 
 to the eyes, and you will be once more in condition to enjoy — 
 and, better yet, to be enjoyed. 
 
292 The Dominion Cook Book. 
 
 1009. Cephalic Sreuff. 
 
 Lundyfoot snuff and as-abaracca leaves, of each two ounces ; 
 lavender flowers, two drachms ; essence of bergamot and oil of 
 cloves, of each four drops. Grind the lavender with the snufi" 
 and leaves to a fine powder ; then add the perfume. Much 
 recommended in headaches, dimness of sight, etc. 
 
 loio. BiBious or Sick Headache. 
 
 Headache is, in general, a symptom of indigestion, or de- 
 ranged general health, or the consequence of a confined state of 
 the bowels. The following alterative pill will be found a valu- 
 able medicine : Take of calomel, ten grains ; emetic tartar, 
 two, three, or four grains ; precipitated sulphuret of antimony, 
 one scruple; guaiacum in powder, one drachm. Rub them 
 well together in a mortar for ten minutes, then, with a little 
 conserve of hips, make them into a mass, and divide it into 
 twenty pills. Dose. — One pill is given every night, or every 
 other night, for several weeks in succession. 
 
 ion. Hiccough. 
 
 This may usually be removed by the exhibition of warm 
 carminatives, cordials, cold water, weak spirits, camphor julep, 
 or spirits of sal-volatile. A sudden fright or surprise will often 
 produce the hke effect. An instance is recorded of a delicate 
 young lady that was troubled with hiccough for some month?, 
 and 'who was reduced to a state of extreme debility from the 
 loss of sleep occasioned thereby, who was cured by a fright, 
 after medicines and topical applications had failed. A pinch 
 of snuffi a glass of cold soda-water, or an ice cream will also 
 frequently remove this complaint. 
 
 1012. Cramp. 
 
 When cramp occurs in the limbs, warm friction with the 
 naked hand, or with the following stimulating liniment, will 
 generally be found to succeed in removing it : 
 
 The Liniment. — Take of water of ammonia, or of spirit of 
 hartshorn, one ounce; olive oil, two ounces. Shake them 
 together till they unite. 
 
 When the stomach is affected, brandy, ether, laudanum, or 
 tincture of ginger affords the speediest means of cure. The 
 following draught may be taken with great advantage : Laud- 
 anum, forty or fifty drops ; tincture of ginger, two drachms ; 
 
The Doctor. 293 
 
 syrup of poppies, one drachm ; cinnamon or mint water, one 
 ounce. Mix for a draught To be repeated in an hour, if 
 necessary. 
 
 In severe cases, hot flannels, moistened with compound 
 camphor liniment and turpentine, or a bladder nearly filled 
 with hot water, at 100 deg. or 120 deg. Fahr., should be applied 
 to the pit of the stomach ; bathing the feet in warm water, or 
 applying a mustard poultice to them is frequently of great 
 advantage. 
 
 *^* The best preventatives, when the cause of cramp is con- 
 stitutional, are warm tonics, such as the essence of ginger and 
 camomile, Jamaica ginger in powder, etc., avoiding fermented 
 liquors and green vegetables, especially for supper, and wearing 
 flannel next to the skin. 
 
 1013. Neuralgia (Greek neuron, a Nerve, and algos. Pain). 
 
 A painful affection of the nerves : when it occurs in those 
 of the face, it is termed face-ague, or tic-doloreux ; when it 
 affects the great nerve of the leg, it is called sciatica ; other parts, 
 such as the fingers, the chest, the abdomen, etc., are also liable 
 to this agonizing pain, one of the most severe and wearing to 
 which the human frame is liable ; the exact nature of it is not 
 very clear, that is to say, the origin of the disease, for although 
 its immediate seat is a nerve, or set of nerves, yet there must 
 be some originating cause. It can frequently be traced to 
 some decay, or diseased growth of the bone about those parts 
 through which the nerves pass ; and in some severe cases it 
 has been found to depend upon the irritation caused by foreign 
 bodies acting upon those highly sensitive organs. The only 
 symptom of neuralgia generally, is a violent plunging and 
 darting pain, which comes on in paroxysms ; except in very 
 severe and protracted cases, there is no outward redness nor 
 swelling to mark the seat of the pain, neither is there usually 
 constitutional derangement, other than that which may be 
 caused by want of rest, and the extreme agony of the suffering 
 while it lasts, which may be from one to two or three hours, or 
 even more, but it is not commonly so long. Tenderness and 
 swelling of the part sometimes occurs, where there has been a 
 frequent recurrence and long continuance of the pain, which 
 leaves the patient, in most cases, as suddenly as if comes on ; 
 its periodic returns and remissions, and absence of inflamma- 
 
294 The Dominion Cook Book. 
 
 tory symptoms, are distinctive marks of the disease. Amon] 
 its exciting causes, we may mention exposure to damp_ ani 
 cold, especially if combined with malaria; and to these influ 
 ences a person with a debilitated constitution will be more sub 
 ject than another. Anxiety of mind will sometimes bring it on 
 and so will a disordered state of the stomach, more particular!; 
 a state in which there is too much acid. 
 
 As iot treatment,ihzX, of course, must depend upon the cause 
 if it is a decayed tooth, which, by its exposure of the nerve t( 
 the action of the atmosphere, sets up Vns pain, it should be a 
 once removed, as there will be little peace for the patient unti 
 there is; if coexistent with neuralgia there is a disorderec 
 stomach, suspicion should at once point thereto, and effort! 
 should be made to correct the disorder there If the patient ii 
 living in a moist, low situation, he should at once be removec 
 to a higher level, and a dry, gravelly soil. Tonics, such ai 
 Quinine and Iron, should be given, and a tolerably generoui 
 diet, but without excess of any kind. In facial Neuralgia 
 blisters behind the ears, or at the back of the neck, jjave beei 
 found serviceable, and, if the course of the nerve which appear 
 to be the seat of mischief can be traced, a Belladonna plastei 
 or a piece of rag soaked in Laudanum and laid along it, wil 
 sometimes- give relief ; so will hot fomentations of poppies anc 
 camomiles, or bran poultices sprinkled with turpentine. Ir 
 very severe cases jf^ of a grain of Morphine may be given t( 
 deaden the nervous sensibility, and induce sleep, which th( 
 patient is often deprived of at night, the pain coming on ai 
 soon as he gets warm in bed. 
 
 An application of Chloroform on lint has sometimes proved 
 very effectual in relieving severe Neuralgic pains, and so has 
 an ointment composed of Lard and Veratrine, in the proper 
 tion of six grains to the ounce. 
 
 A mixture of Chloroform and Aconite has been recommendec 
 for facial Neuralgia, the form of preparation being two parts o: 
 Spirits of Wine, or Eau de Cologne, one of Chloroform, anc 
 one of Tincture of Aconite, to be applied to the gums of th< 
 side affected, by means of a finger covered with a piece o: 
 lint, or soft linen, and rubbed along them ; the danger of drop 
 ping any into the mouth being thus avoided. When the pair 
 is connected with some organic disease, as a decayed tooth 
 or chronic inflammation of the sums, nr of the snnkpts r>r simer 
 
The Doctor. 993 
 
 ficial necrosis of the bone, substitute Tincture of Iodine for 
 the Spirit in the above formula. We would caution our readers 
 strongly against the careless inhalation of Chloroform as a 
 remedy for Neuralgia, which appears to be growing into a 
 general practice ; several deaths have resulted from it, the 
 practice being to pour a little on a pocket handkerchief, with- 
 out much regard to quantity, and hold it to the mouth until the 
 required insensibility is produced. This remedy should never 
 be administered, except under the supervision of a medical 
 adviser. People at all liable to this painful affection should be 
 extremely careful not to expose themselves to wet or cold : 
 above all to avoid draughts. A very slight cause will often 
 bring it on where there is the slightest tendency to it. 
 
 1014. Croup. 
 
 Gn the first appearance of croup, administer a teaspoonful of 
 the following mixture : — Ipecacuanha Wine, half an ounce ; 
 tartaric emetic, one grain ; distilled water, half an ounce. Mix. 
 Should be immediately given, and repeated every ten minutes, 
 until it excites vomiting. After its operation the child should 
 be put in a warm bath, for ten to fifteen minutes, and a dose 
 of calomel and James' powder given. If relief be not 
 obtained from these measures, the entire 'hroat should be cov- 
 ered with leeches, say eight or ten, and the bowels emptied by 
 the following injection : — Take of common turpentine two 
 drachms, beat it up with the yolk of an egg, and add by degrees 
 half a pint of decoction of chamomile flowers, in which an 
 ounce of glaubar salts have been dissolved ; strain it, and 
 divide it into two equal parts, one of which is to be admin- 
 istered night and morning. If the alarming symptoms are not 
 checked in twelve hours, the warm bath is to be repeated, and 
 calomel, in doses of from three to five grains, with three grains 
 of Jam s' powder in each, should be given every third hour. 
 
 If a child recover from the attack of croup, every affection 
 of the chest and lungs should be considered as important ; it 
 should, therefore, be carefully guarded against cold, especially 
 in damp weather, for which purpose the child should wear a 
 chamois leather waistcoat next the skin, made to cover the 
 neck and great attention be paid to the stomach and bowels. 
 A child having been once attacked with croup is very licible to its 
 return from any slight exposure to eld. 
 
296 The Dominion Cook Book. 
 
 1015. Treatnment of Bunions. 
 
 This consists in removing all pressure from the part. The 
 formation of a bunion may in the beginning be prevented, but 
 only in the beginning ; for when actually formed, it is scarcely 
 possible ever to get rid of it, and it remains an everlasting 
 plague. To prevent the formation of a bunion, it is necessary 
 whenever or wherever a boot or shoe pinches, to have it eased 
 at once,. and so long as that part of the foot pinched remains 
 tender, not to put on the offending shoe again. When a bun- 
 ion has once completely formed, if the person wish to have 
 any peace, and not to have it increase, he must have a last 
 made to fit his foot, and have his shoe made upon it. And 
 whenever the bunion inflames, and is painful, it must be bathed 
 with warm water and poulticed at night. 
 1016. Stye. 
 
 The stye is strictly only a little boil which projects from the 
 edge of the eyelid. It is of a dark red color, much inflamed, 
 and occasionally a great deal more painful than might be 
 expected, considering its small size. It usually disappears of 
 itself, after a little time, especially if some purgative medicine 
 be taken. 
 
 If the stye be very painful and inflamed, a small warm poul- 
 tice of linseed meal, or bread and milk, must be laid over it, 
 and renewed every five or six hours, and the bowels freely 
 acted upon by a purgative draught, such as ihe following : — 
 Take of Epsom salts, half an ounce; best manna, two 
 drachms ; infusion of senna, six drachms ; tincture of senna, two 
 drachms; spearmint water, one ounce; distilled water, two 
 ounces. Mix ; and take three, four, or five tablespoonfuls. 
 
 When the stye appears ripe, an opening should be made into 
 it with the point of a large needle, and afterwards a little of the 
 following ointment may be smeared over it once or twice a day. 
 Ointment. — Take of spermaceti, six drachms ; white wax, two 
 drachms ; olive oil, three ounces. Melt them together over a 
 slow fire, and stir them constantly until ihey are cold 
 1017. Simple Remedies. 
 
 A teaspoonful of lime-water will cure the worst case of 
 colic. This is something every mother should know. 
 
 A couple of figs eaten before breakfast are an excellent laxa- 
 tive, especially for children. 
 
The Doctor. 297 
 
 When suffering from overstrained and tired eyes, bathe 
 them in hot water several times a day. 
 
 For cankered throats, mix equal parts of powdered borax 
 and sulphur, and blow. a little into the throat thorough a quill. 
 
 For a cough, boil one ounce of flaxseed in a pint of water, 
 strain and add a little honey, one ounce of rock candy, and the 
 juice of three lemons. Mix and boil well. Drink as hot as 
 possible. 
 
 For ivy poisoning, boil wood ashes enough to make a strong 
 lye ; wash the poisoned parts in this, let it remain on a few 
 minutes, and wash off in soft lukewarm water ; when dry anoint 
 with vaseline. Repeat this process as the poison develops 
 itself. One or two applications will effect a cure. 
 
 Only a scratch ! and yet a scratch has often cost a life. 
 A scratch should be carefully washed with a little Castile soap 
 and warm water. It should never be touched by the finger 
 nails. If there is any appearance of inflammation, a small 
 bread-and-milk poultice, or the application of some medicated 
 clay, will be the safest and best treatment. A sudden and 
 decided change in the weather, or a poor condition of the 
 blood, will often favor the scratch, and develop it as an agent 
 for serious evil. 
 
 1018. Oatmeal Drink (Recipe by the late Dr. Parkes). 
 
 " The proportions are a quarter pound of oatmeal to two 
 or three quarts of water, according to the heat of the day and 
 the work and thirst ; it should be well boiled, and then an ounce 
 or one and a half ounces of brown sugar added. If you find it 
 thicker than you like, add three quarts of water. Before drink- 
 ing it shake up the oatmeal well through the liquid. In sum- 
 mer drink the cold ; in winter hot. You will find it not only 
 quenches thirst, but will give you more strength and endurance 
 than any other drink. If you cannot boil it you can take a 
 little oatmeal mixed with cold water and sugar, but this is not 
 so good ; always boil it if you can. If at any time you have to 
 work a very long day, as in harvest, and cannot stop for meals, 
 increase the oatmeal to half pound or even three quarters 
 pound, and the water to three quarts if you are likely to be very 
 thirsty. If you cannot get oatmeal, wheat-flour will do, but not 
 quite so well." Those who tried this recipe last year found 
 that they could get through more work than when using beer, 
 and were stronger and healthier at the end of the harvest. 
 
298 The Dominion Cook Book. 
 
 1019. Chilblains. 
 
 Paint them with iodine, or apply camphor ointment. 
 1020. For Inflamed or Weak Eyes. 
 
 Half fill a bottle with common rock salt ; add the best of 
 French brandy till all but full. Shake it, let it settle, and bathe 
 the outside of the eye with a soft linen cloth on going to bed 
 and occasionally through the day. This will be found a good 
 application for pains and bruises generally. 
 
 1021. Earache. 
 
 That bugbear of the nursery, earache, will soon yield to 
 proper treatment. Make a poultice of hops and vinegar and 
 bind it upon the aching member ; almost instant relief will 
 follow. One drop of onion juice and two drops of sweet oil 
 should be put into the ear immediately after the poultice is 
 taken off, to prevent a recurrence of the pain. 
 
 1022. Deficiency of Wax in the Ear. 
 
 Deafness is sometimes the consequence of a morbidly dry 
 state of the inner passages of the ear. In such cases, intro- 
 duce a piece of cotton wool, dipped in an equal mixture of oil 
 of turpentine and oil of sweet almonds, or in the liniment of 
 carbonate of ammonia. 
 
 1023. Accumulation of Wax in the Ear. 
 
 To remedy this, which is a very frequent cause of deafness, 
 introduce a small piece of cotton wool, upon which a little oil 
 of sweet almonds has been dropped, into the ear, and let it 
 remain there for a day or two. Then syringe the ear with a little 
 warm milk and water, or a solution of soap or with a solution 
 of common salt and water, in the proportion of two drachms of 
 the former to half an ounce of the latter. The solution of salt 
 is the best solvent of accumulated wax in the ear. 
 
 1024. To Ren«ove Nervous Anxiety. 
 
 Keep the bowels regular with mild purgatives, take plenty of 
 exercise in the open air, adopt a light nutritious diet, and seek 
 pleasant society. A teaspoonful of carbonate of soda, or of 
 magnesia, or a few drops of laudanum taken the last thing at 
 night, will generally have the effect of preventing watchfulness. 
 
The Doctor. 299 
 
 1025. Hives. 
 
 Tfte irritation caused by hives can be allayed by dipping the 
 bare finger in sweet oil and gently rubbing the affected parts. 
 Under this treatment the intense itching ceases, and the child 
 soon falls into a peaceful sleep. 
 
 1026. Poultices and Plasters. 
 
 The convenient mustard leaves should be kept in every 
 house. But in the case of children, a milder plaster than one 
 of pure mustard may be required. For an infant it is never 
 safe to use more than one quarter mustard, completing the 
 plaster with three-quarters flour or linseed meal. For an older 
 child one half mustard to one-half flour may be used. Should 
 a strong plaster be needed use pure mustard. In each case mix 
 with boiling water to the consistence of thick paste, spread the 
 plaster on a thick cotton cloth, lay over the face of the plaster a 
 piece of thin old linen to prevent it touching the skin. A roll 
 of old linen handkerchiefs should always be kept on hand to be 
 used for this purpose, and there should be a roll of cotton 
 sheeting convenient to spread plasters and poultices on when 
 needed. A small can of mustard and a can of flour should be 
 kept, as well as a box of prepared mustard plasters for use at 
 night and in emergencies when it is not always convenient to 
 depend upon kitchen supplies. When a prepared mustard 
 plaster is used it should be dipped in boiling water, and a layer 
 of thin linen cambric should be laid over the face of it when it 
 is put on. After applying, cover any plaster of this kind with 
 thick flannel, laid over the back, to prevent the dampness from 
 it penetrating the clothing. Where a mustard plaster is 
 removed physicians usually order a layer of cotton wadding to 
 replace it, in order to prevent the patient taking cold, and 
 cotton wadding should always be kept at hand for this purpose, 
 with the materials for making the paste. 
 
 1027. To Produce Perspiration. 
 
 Twelve drachms of apjimonial wine and two drachms of 
 laudanum. Of this mixture eighteen drops may be taken in 
 water every five or six hours. 
 
 1028. Lotion to Remove Freckles. 
 
 Mix two ounces of rectified spirits of wine, add two tea- 
 spoonfuls of muriatic acid, with one pound and a half of dis- 
 tilled water. 
 
300 The Dominion. Cook Book. 
 
 1029. Ointment for Chilblains 
 
 Calomel and camphor, of each two drachms ; spermaceti 
 ointment, eight drachms ; oil of turpentine, four drachms. Mix 
 well together. Apply, by gentle friction, two or three times 
 daily. 
 
 1030. To Raise a Blister Speedily. 
 
 A piece of lint dropped into vinegar of cantharides, and 
 immediately after its application to the skin covered over with 
 a piece of strapping to prevent evaporation. 
 
 1031. Dyspepsia, Heartburn, and Acidity. 
 
 Pure water, five ounces; carbonate of ammonia, two 
 drachms; syrup of orange peel, one ounce. Mix. For a six- 
 ounce mixture. 
 
 1032. Warmine Plaster. 
 
 Burgundy pitch, seven parts, melt and add plaster of can- 
 tharides, one part. Some add a little camphor. Used in chest 
 complaints, local pains, etc. 
 
 1033. Rules for the Preservation of Health. 
 
 Adopt the plan of rising early, and never sit up late at night. 
 
 Wash the whole body every morning with cold water, by 
 means of a large sponge, and rub it dry with a rough towel, or 
 scrub the whole body for ten or fifteen minutes with flesh- 
 brushes. 
 
 Drink waters generally, and avoid excess of spirits, wine, 
 and fermented liquors. 
 
 .Sleep in a room which has free access to the open air, and 
 is well ventilated. 
 
 Keep the head cool by washing it with cold water when 
 necessary, and abate feverish and inflammatory symptoms 
 when they arise by persevering stillness. 
 
 Symptoms of plethora and indigestion may be corrected by 
 eating and drinking less per diem for a short time. 
 
 Never eat a hearty supper, especially of animal food. 
 
 Exercise, regularly adopted, conduces to preserve the health, 
 and should always be taken by those who value so inestimable 
 a blessing. 
 
The Doctor. 301 
 
 1034. Always Keep Warm. 
 
 If you are getting a cold and feel the chills creeping steal- 
 thily over you, beware, and get warm at any cost ! Heat your 
 room to eighty degrees if necessary, drink a cup of hot tea or 
 chocolate, and put on all the wraps you please, even if you are 
 laughed at for so doing. Better a small laugh at your expense 
 than a severe cold, lasting for weeks, perhaps ending in a doctor's 
 bill, certainly spoiling your comfort and your good looks as 
 well. Aad when the chill is averted and normal warmth and 
 health restored, you will then need the extra heat no more than 
 the wagon needs a fifth wheel. But never sit and chill, for fear 
 of "coddling yourself." It is almost suicidal. 
 
INDEX OF DOMINION COOK BOOK. 
 
 BREAD AND CAKES— 
 Pages 140-172. 
 
 Biscuits, 149, 162, 170, 171, 
 
 172 
 
 Bread, Brown .... 145, 146 
 
 Corn 147 
 
 French 145 
 
 Home-made. 142, 143 
 
 Plain X44 
 
 Potato (Yeast) . 142 
 Rice and Wheat 
 
 145. 147 
 
 Rolls 148 149 
 
 Rusks 148 
 
 Buns 151. 152 
 
 Cakes, all kinds of, 152, 
 
 153. 154. 156. 161, 162, 
 
 163, 164, 165, 166, 167, 
 
 168, 169, 170, 171, 172. 
 
 Cakes, Icing for . . 155, 156 
 
 ' Fruit 157, 158 
 
 " Rice 159, 160 
 
 " Seed 158, 159 
 
 " Muffins 150 
 
 " Crumpets 150 
 
 " Rolls. 148, 149, 154 
 
 " Waffles 151 
 
 " Ginger 162 
 
 " Soda 147 
 
 " Yeast 141, 144 
 
 " White 143 
 
 BUTTER-Pagres 243, 
 248. 
 
 Butter, to dress . . 244, 245 
 
 " to preserve 24; 
 
 Buttermilk 244 
 
 Cream, to manage 244 
 
 CANNED FRUIT-Paffes 
 234-238. 
 
 Canned Cherries 237 
 
 " Fruit to bottle. 237 
 " Gooseberries . . 237 
 " Peaches.. 234, 235 
 " Pears.. ..235, 236 
 " Pineapples . ..235 
 
 " Plums 236 
 
 " Strawberries .. 236 
 " Syrup 238 
 
 CARVE BEEF, PORK, 
 ETC.— Pages 65, 78. 
 
 CARVE POULTRY, ETC. 
 —Pages 40, 41, 52, 72. 
 
 CATSUP — Pages 132- 
 136. 
 
 Caper 134 
 
 Cherokee 134 
 
 Chile Vinegar 134 
 
 Garlic " 135 
 
 Grape Catsup 136 
 
 Green Gooseberry and 
 
 Chutnee 134 
 
 Herb Powders 135 
 
 Himalaya 135 
 
 Horse Radish Vinegar. 134 
 
 Lemon Catsup 132 
 
 Mint Vinegar 133 
 
 Mustard Vinegar 133 
 
 Mother's Chutnee — 135 
 
 Mushroom 132 
 
 Nasturation for Capers. 134 
 
 Parsley i35 
 
 Tomato I33 
 
 Useful Catsup 136 
 
304 
 
 INDEX OF DOMINION COOK BOOK. 
 
 CHEESE— Pages 244- 
 
 248. 
 Cream Cheese. 245,246,247 
 " Macaroni .247, 248 
 " Rennet to pre- 
 pare 244 
 
 DESSERTS— Pages213, 
 215. 
 
 Almond and Raisins 
 
 213. 214 
 
 Apples 213 
 
 Apple Ginger 214 
 
 Bananas 214 
 
 French Plums 215 
 
 Frosted Currants 213 
 
 Figs 215 
 
 Impromptu 213 
 
 Mixed Fruits 214 
 
 Nuts 215 
 
 Oranges 213 
 
 Strawberries 214, 215 
 
 EGGS— Pages 123-131. 
 
 Fried 126, 127 
 
 Omelet 129, 130 
 
 Poached 123, 124 
 
 Stewed 125, 126 
 
 Scrambled 127, 128 
 
 To keep fresh for several 
 weeks 130 
 
 FISH— Pages 25-39. 
 
 Cods and Shoulders to 
 
 boil 26 
 
 Cod's Roes 27 
 
 Cod, Curry of 27 
 
 Cod, Salt 27 
 
 Cod Steaks 28 
 
 Cod Fish Balls 28 
 
 Cream Oysters, half shell 34 
 Crimped Cod and Oyster 
 Sauce 28 
 
 Fish Croquets 38 
 
 Fresh Salmon to boil . . 30 
 Haddock with Tomatoes 38 
 
 Halibut 38, 39 
 
 Herrings, baked 34 
 
 Lobster Croquets. 30, 32, 32 
 
 Mackerel, pickled 35 
 
 " scalloped • ■ • • 35 
 Mullet with Tomatoes . . 36 
 
 Oyster Sausages 34 
 
 " Boiled 33 
 
 " Stewed 35 
 
 " Patties 34 
 
 Perch and Trout 35 
 
 Pike, Haddock stuffing. 39 
 
 Salmon, Salt, to Souse. . 28 
 
 " " Boil... 28 
 
 " " Pot.... 28 
 
 " Dried 29 
 
 " Italian Sauce . . 30 
 Shad, Boiled %2 
 
 Baked 
 
 32 
 
 Smelts, to Fry 37 
 
 Sturgeon, Fresh 36 
 
 Turbot, Fillet of, Front 
 
 and Grayling to Fry . . 35 
 Whiting, fried 35 
 
 FLAVORS— Page 225. 
 
 Bisque 225 
 
 Chocolate 225 
 
 Fruit Ice Cream 225 
 
 Fruit Ices 225 
 
 Lemon 225 
 
 Vanilla 225 
 
 FORCEMEATS — Pages 
 137-139. 
 
 Balls 138 i,q 
 
 ;; for Cold Pie. 137,' 13! 
 common, for Veal 
 or Ham 137 
 
INDEX OF DOMINION COOK BOOK. 
 
 305 
 
 Balls for Fowls or Meat 
 
 137, 138 
 
 " for Fish Soups. .. 
 
 138, 139 
 
 " forOysters or Boil- 
 ed Turkey . . . . 139 
 Sage and Onion Stuffingi39 
 
 GRAVIES— Page 79. 
 
 All kinds of .... 79, 80, 81 
 ICE CREAM — Pag-es 
 
 224f-225. 
 Chocolate Ice Cream . . 224 
 
 Coffee Ice Cream 224 
 
 Recipes for making . . . 225 
 
 JELLIES — Pagres 239- 
 
 242. 
 
 Apple Jelly 241 
 
 Crab-apple 239 
 
 Currant 240, 242 
 
 Gooseberry 240, 241 
 
 Mixed Fruit 241 
 
 Orange 242 
 
 Peach 242 
 
 Quince ., 241 
 
 Raspberry Vinegar. . . . 242 
 
 MEATS, How to Choose 
 —Pages 51-78. 
 
 A Polish Dish 51 
 
 BeefjBraized and cooked. 58 
 
 " BubbleandSqueak56 
 
 " Boiled 56 
 
 " Carving 52 
 
 " Cold 56 
 
 " CoUops 56 
 
 " Fillets 55 
 
 " Heart, roast 57 
 
 " Hunter's 59 
 
 " Grenadins of 54 
 
 " Olives 57 
 
 " Omelet 58 
 
 Beef, Ox Tongue, baked. 59 
 
 • " Pie 54 
 
 " Roast, sirloin .. ..55 
 
 " Spiced 53 
 
 " Steak Pudding ... 53 
 
 " " Stewed 59 
 
 " Stuffed S3 
 
 " Sausages 56 
 
 " Tongue 59, 60 
 
 Cold Meat Cookery .... 64 
 
 Irish Stew 64 
 
 Kidneys, Fried 64 
 
 " Grilled 64 
 
 Lamb Chops 61 
 
 " Fore Quarter 65 
 
 " Leg 6s 
 
 Mutton, Roast .... 61 
 
 " Leg, boiled .. .61 
 
 " Leg of 65 
 
 " Loin of 65 
 
 " Boned 61 
 
 " Cornettes 62 
 
 " Haricot 63 
 
 " La Italienne . . 62 
 
 Pie 64 
 
 " Shoulder, boiled 
 with oysters. 61 
 " Sweetbread ... 63 
 " Lamb " ...63 
 " Toad in the 
 
 Hole 63 
 
 " to carve .65 
 
 PASTRY AND PUD- 
 DINGS— Pages 173- 
 212. 
 
 Cheese Cakes — 208, 209 
 Fritters of all kinds 
 
 205, Z06, 207 
 
 Pancakes 198, 199 
 
 Pastries, Glazings, 200, 20 1, 
 
 202, 203, 204. 
 Pie, Chicken 194 , 
 
306 
 
 INDEX OF DOMINK^N COOK BOOK. 
 
 Pie, Cottage : ... 192 
 
 " Beefsteak .... .... 193 
 
 " Beefsteak and Oys- 
 ter 194.19s 
 
 " Giblet 194 
 
 " Lemon 195,196 
 
 " Macaroni 193 
 
 " Mutton 195 
 
 " Pigeon .192 
 
 " Pork 192 
 
 " All kinds, 196, 197, 
 198,. 199, 200. 
 Pie and Pudding Crusts 
 
 202-205 
 
 Puddings, 174, I7S. 176, 
 177, 178, 179, 180, 181, 
 i8z. 
 Puddings, Plum, 183, 184, 
 
 185. 
 Puddings, all kinds, 186, 
 187, 188, 189, 190, 191 
 
 Puffs 207, 208 
 
 Tarts.. .209, 210, zii, 212 
 
 PICKLES-Pages 119- 
 122. 
 
 Beets 122 
 
 ■ Cucumbers 121 
 
 Eggs 122 
 
 Jumbo 120 
 
 Lemons 121 
 
 Mushrooms 120 
 
 Onions 119, 120 
 
 Picklilli 121 
 
 Red Cabbage 120 
 
 Walnuts .... izo 
 
 PORK— Pages 66-72. 
 
 Pig's Fry 6" 
 
 « ' Petitoes 6c 
 
 Pprk Cheese ., 69 
 
 ; "■ Cutlets 68 
 
 " Ham, potted 70 
 
 Pork Ham, to boil 69 
 
 " Hashed 68 
 
 " Lard, to make . . . . 70 
 
 " Leg to roast 66^ 
 
 " " to boil 66 
 
 " to carve 71, 72 
 
 " Loin and Neck, to 
 
 roast 66 
 
 Pork, Neck, rolled 66 
 
 " Pickled.. 67 
 
 " Pie 66 
 
 " Sausages..... 69 
 
 ' ' Shoulderand breast 66 
 
 ' ' Sucking Pig, roast . 68 
 
 " " "tocarve7r 
 
 " Tripe, fried 70 
 
 " " stewed 71 
 
 " " to dress. 70, 7 1 
 
 " Ham, to boil 69 
 
 " " to Glaze 70 
 
 " " " Carve ... 72 
 
 POULTRY AND GAME— 
 Pag-es 40-50. 
 
 Braised Fowl with Maca- 
 roni ... 44 
 
 Broiled Chicken, with 
 
 Mushrooms 45 
 
 Chickens, cooking of.43, 45 
 Chestnut Sauce for Tur- 
 key 48 
 
 Chicken Jellied . . ; 44 
 
 Duck, Wild (Roast) 45 
 
 Forcemeat for Turkey.. 48 
 
 German Dish 47 
 
 Gravy for Turkey 48 
 
 Giblets to Stew 47 
 
 Hashed Game 50 
 
 " Venison 49 
 
 Pigeons 47 
 
 Puree of Game . . . .45 
 
 Quail Pie 45 
 
 Quail, roasting with Ham46 
 
INDEX OF DOMINION COOK BOOK. 
 
 Rabbit Pie 46 
 
 Rabbit, Stewed 46 
 
 Roast Goose 50 
 
 To Truss Turkey for 
 
 Roasting 47 
 
 Turkey, Roast 48 
 
 Pulled 49 
 
 " Boiled 49 
 
 To Truss a Goose 50 
 
 To Carve Poultry . . 40, 41 
 To Dress for Roasting 
 
 or Boiling .... 41, 42 
 
 PRESERVES— Pag-es 
 226-233. 
 
 Jams to make. 227, 228, 229 
 " Marmalade .231, 232 
 " Citron to preserve2 29 
 Crab apple to preserve. 232 
 Chestnuts " 233 
 
 Melons " 229 
 
 Oranges " 231 
 
 Pumpkins " 230 
 
 Peaches " 233 
 
 Quinces " 230 
 
 Tomatoes " 232 
 
 Walnuts " 233 
 
 SALADS— Pages 115- 
 118. 
 
 Salad Anchovy . . . 115, 117 
 
 " Beet Root 118 
 
 " Celery ri8 
 
 " Egg 118 
 
 " Game 1 17 
 
 " Lettuce 115 
 
 " Lobster 116 
 
 " Oyster 118 
 
 " JPotato 116 
 
 " Red Cabbage ...118 
 
 ■'■ Sardine 117 
 
 307 
 
 SAUCES— Pages 82-89. 
 
 Anchovy Sauce . . 85 
 
 Bread " ..89 
 
 Caper " . . 89 
 
 Cranberry " . . 87 
 
 Cauliflower " . . 84 
 
 Cheap Brown " . . 87 
 Dutch " . . 84 
 
 Egg " ..83 
 
 Governor's " ,.83 
 
 Grill " ..85 
 
 Horse Radish " ..86 
 Liver " ..82 
 
 . Mango Chutney " . . 83 
 Mayonnaise " ..86 
 
 Mint " ..86 
 
 Mushroom " . . 84 ' 
 
 Onion Brown " ..87 
 Oyster " ..88 
 
 Peach " ..87 
 
 Piquant (without eggs). . 85 
 Poor Man's Sauce . . 86 
 Roux Brown " ..88 
 
 " White " ..88 
 
 Sweet " . . 86 
 
 Thickening for Gravies, 
 
 etc 88 
 
 Tomato Sauce . . 88 
 
 White " ..82 
 
 Worcester " . . 88 
 
 SICK ROOM COOKERY 
 Pages 249-265. 
 
 Apple Water . . .... . . 263 
 
 Arrow JLoot Jelly .... 256 
 
 Baked Hominy 261 
 
 Broths 251, 252 
 
 " Chicken, Milk 
 
 '' ..250-257 
 
 Custard 261, 
 
 Drinks . . 259, 262, 263, 264 , 
 Eggs and Toast 259 
 
308 
 
 INDEX OF DOMINION COOK BOOK. 
 
 Fowl, Stewed in Barley. 255 
 
 Gravy Sippet 258 
 
 Gruel 260-261 
 
 Ground Rice, Milk. . . . 259 
 
 Invalids' Cutlet 257 
 
 Jelly 256, 257 
 
 Lamb's Fry, French . . 255 
 
 Mutton Cutlets 255 
 
 Mush 254 
 
 Porridge 258 
 
 Rabbit, Stewed 256 
 
 Restoratives 258 
 
 Sweetbread 256 
 
 Teas 264 
 
 SOUPS— Page 11. 
 
 Apple Soup 18 
 
 Asparagus *' 18 
 
 Barley " 21 
 
 Beef Gravy " 16 
 
 Calf Head " 15 
 
 Celery " 17 
 
 Chicken " 16 
 
 Crowdie or Scotch Soup. 14 
 
 French Soup 14 
 
 Greek " 14 
 
 Giblet " 14 
 
 Green Pea " 17 
 
 Julienne " 19 
 
 Lobster (Bisque) Soup . . 19 
 
 Macaroni Soup 11 
 
 Milk with Vermicelli 
 
 Soup 12, 17 
 
 Mock Turtle Soup . .-. . 23 
 Mullagatawny " .... 15 
 
 Onion " 23 
 
 Oxtail " . 22, 23 
 
 Oyster a la Reine 16 
 
 Parsley Soup 20 
 
 Rice Flour Soup 17 
 
 Roast Beef and Boiled 
 
 Turkey 13 
 
 Scotch Mutton Broth.. 13 
 
 Soup a la Dauphin.. ..18 
 
 " made from Bones. 21 
 
 Spanish Soup 19, 20 
 
 Spring Vegetables 12 
 
 Tapioca Soup 12 
 
 Tomato " . . 18, 20, 24 
 
 White " 18 
 
 Veal or Lamb Soup 13 
 
 STOCKS— Pages 90-91. 
 
 Common Stock 90 
 
 Fish " 91 
 
 Gravy " 90 
 
 Veal " 90 
 
 White " 91 
 
 SWEET DISHES-Pages 
 216-223. 
 
 Blanc Man|e .... 218, 219 
 
 Charlotte Russe. ... 217 
 
 Creams .. ..221, 222, 223 
 
 Custards 219, 220, 221 
 
 Devonshire Junket.. ..216 
 
 Flumery 217, 218 
 
 Gooseberry Fool 217 
 
 Orange " 217 
 
 Souffle Bread and Wal- 
 nut 217 
 
 Souffle Orange 216 
 
 VEGETABLES— Pages 
 92-114. 
 
 Asparagus . ...... iii, 112 
 
 Artichokes 112, 113 
 
 Beet Roots 99 
 
 Beans Haricot 105, 106 
 
 Cabbages 95> 96, 97 
 
 Cauliflower 109, r 10 
 
 Carrots ^ 107 
 
 Cucumbers . . 103, 104, 105 
 
 Egg Plant 108 
 
 En Ragout. . ....,.,... .96 
 
INDEX OF DOMINION eOOK BOOK. 
 
 309 
 
 Farci or Stuffed Cabbage. 96 
 
 Green Corn 109 
 
 Green Peas no, in 
 
 Mushrooms loi, 102 
 
 Onions 100, 101 
 
 Parsnips loi, 102 
 
 Potatoes 93>94. 95 
 
 Pumpkin 113, 114 
 
 Salsify (Boiled) 108 
 
 Spinach 93 
 
 Squash 109 
 
 Tomatoes 97. 98, 99 
 
 Turnips 106, 107 
 
 Vegetable Marrow 92 
 
 " Stewed, 108 
 " Fried.. 108 
 " Boiled.. 109 
 
 VEAL-Page 72. 
 
 Veal braised, Loin of . . 77 
 
 " Cake 73 
 
 " Calf's Head (col-. 
 
 lared) 75, 76, 77 
 
 " CalPsH9adhashed,76 
 
 " " stewed, 77 
 
 " Carving 78 
 
 " Cutlets 76 
 
 " Fricandeau of . . . . 74 
 
 " Haricot of 76 
 
 " Marbled ,. ..73 
 
 " Minced •■■•77 
 
 " Pie "Ham" 72 
 
 " Pudding 73 
 
 " Quenelles 74 
 
 " Roast (Stuffed).. ..72 
 
 " Rolled 75 
 
 " Sausages 75 
 
 " Scollop. .. 74 
 
 " Stewed 72 
 
INDEX OF MEDICAL DEPARTMENT 
 
 A Medicine Box .... 956 
 
 Accidents 977 
 
 Ankle-Sprained .... 970 
 
 Apoplexy 1000 
 
 Bruises 960-974 
 
 Bites of Snakes 963 
 
 " '? Dogs 964 
 
 Bee Sting-To Re- 
 move ......... 962 
 
 Blister-To Raise 
 
 Speedily 1030 
 
 Burns 555 
 
 Bunions-Treatment 
 
 of .1015 
 
 Bilious or Sick Head- 
 Ache loio 
 
 Colds-How to Pre- 
 vent 1005 
 
 Colds-An Excellent 
 
 Remedy 1004 
 
 Cough 1006 
 
 Cramp 1012 
 
 Croup 1014 
 
 Chilblains 1019 
 
 " Ointment for 1029 
 Cough- Whooping . . 995 
 Drowning-How to 958 
 Restore a Per- 
 son Apparently 958 
 
 Diarrhoea . - 995 
 
 Diphtheria 996 
 
 Dyspepsia 103 1 
 
 Drinks-Oatmeal . . . 1018 
 
 Ear-^Ache 1021 
 
 "'^jPeficiency of 
 
 ;^-Wax 1022 
 
 -<•'"■- Accupiulation 
 
 :,/■ :^6f Wax 1023 
 
 '-^yes-Weak or In- 
 flamed . . 1020 
 
 Epileps}' .......... looi 
 
 Ear-Substances in . 982 
 Eye-Substances in . 978 
 
 Fits 999 
 
 Fractures 957 
 
 Freckles-Lotion to 
 
 Remove 1028 
 
 Hemorrhage 961 
 
 Heart-Burn 1031 
 
 Hysteria 1002 
 
 Head- Ache 1007 
 
 " Sponged Away 1008 
 
 Hiccough ion 
 
 Head-Ache-Sick . . . loio 
 
 Hives 1025 
 
 Infants' Diseases . . . 992 
 
 Measles 993 
 
 Neuralgia 1013 
 
 Nervous Anxiety-To 
 
 Remove 1024 
 
 Poultices 1026 
 
 Plasters 1026 
 
 Perspiration-To 
 
 Produce 1027 
 
 Plaster-Warming . . 1032 
 Quinsy or Tonsilli- 
 tis 1003 
 
 Rules for Preserva- 
 tion of Health. 1033 
 Remedies-^Simple ^.1017 
 Scalds and Burns . . 959 
 Sprains-Treatment 
 
 of 965 
 
 Scarlet Fever 994 
 
 Sty . ; .1016 
 
 Throat-Substances 
 
 in the . . . ; 987 
 
 Typhoid Fever 998 
 
 Whooping Cough . , • 995 
 Wristr-Sprained 972 
 

 
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