WILLIAM L.
CLEMENTS
LIBRARY
University of Michigan
Gift of
JANICE. B. LONGONE


THE
QUEEN COOK BOOK.
&
A Careful Compilation of Recipes AND PRACTICAL IN-
Formation for Cooking AND OTHER Household
REQUIREMENTs.
BY
MRS. WILLIAM HART BOYD.
FLEMING H. REVELL COMPANY,
Chicago, New York, Toronto.
CopyRIGHT, 1895,
BY
MRS. WILLIAM HART•Boyd.
Co Fly Eaugbter,
AT whose EARNEST REQUEST
The work was commenced,
I MOST AFFECTIONATELY DEDICATE
THIS VOLUME,
THOUGHTS BY THE WAY.
“The world is ever as we take it,
And life, dear friend, is what we make it.”
* A desire for useful knowledge is a laudable ambition.”
Persistent training tends to efficiency.
“Live so that thy life some others may bless.”
“For the burden borne in patience,
Joy will crown the endless years.”
“This is but ‘Gold Dust,”
. This but the thought,
The real block of gold
Is the deed well wrought.”
—I. P. B.
“If ye abide in me, and my words abide in you, ye shall ask
what ye will, and it shall be done unto you." John zv: 7.
“Give us this day our daily bread.” Matt. vi. 11.
“Be of good courage and he shall strengthen your heart, all
ye that hope in the Lord.” Ps. Xxxi.; 24.
PREFACE.
When any woman of the royal families of Europe
has in prospect the sharing of the throne with the king
of a nation, or of ruling alone as its sovereign, she is
especially prepared to fill the position in a manner
befitting a queen, that she may rule her subjects well.
The royal girls of European nations are very carefully
educated and why should not the girls of our beloved
America, or of any country, who are royal only as their
characters are such, be well educated and fitted to
preside over homes which sooner or later may be
theirs. Every wife and mother should be queen of
her own home, if she is fortunate enough to possess
one, and she can not fill her position in its full mean-
ing without a knowledge of cooking and all domestic
economy. Even if she does not cook as a rule her-
self, she will find many annoyances, embarrassments
and perhaps an absolute stand-still in household
affairs, if she has not as much or more knowledge of
the kitchen arts than her cook. Then too, hired
cooks are as uncertain as April weather and when
they say farewell and no one is at hand to take the
vacated place, that housekeeper is in a sad plight,
who is ignorant of how to cook and without experience.
We advise all girls and women, if they have already
5
6 Preface
w
grown to womanhood without a knowledge of cooking
to learn this indispensable art while mother, sister or
friend is with them, to help and give information in
the more difficult parts. There are so many nice
little points to know, that are learned only by prac-
tice, which are too numerous to put in print, and are
scarcely thought of, perhaps, till one is in the midst of
the work. It seems to be one sad lack to-day that
mothers so generally neglect to train their daughters
in the many practical methods connected with house-
keeping. They can be learned only by degrees, and
must largely be acquired when the opportunity offers,
not waiting for a stated time.
“Knowledge is gold to him who can discern,
That he who loves to know must love to learn.”
A cook book lying on the shelf does not make a
good cook, but study is absolutely necessary, and
must be joined with carefulness and good judgment.
As the public is already supplied with many books
of this kind, (still, this is one by itself) it is with some
misgivings that this volume is presented.
It is the fruit of a life-long experience in house-
keeping and the writer trusts it will prove both help-
ful and instructive to the numerous home-makers and
render their lives easier, brighter and better.
INTRODUCTION.
HOME.
“'Tis home where'er the heart is,
Where'er its loved ones dwell.”
There is a charm in a well ordered home which
commends itself to every observer. A man's and
woman's home is their earthly paradise. The true
home feeling is a matter of quality, and is not depend-
ent upon the things which can be bought. It is found
in the absence of the artificial, and in the presence of
the natural and the real. Here, as elsewhere, it is the
spirit that giveth life. I believe there is as much or
more true home feeling in homes which are exceed-
ingly plain and simple, homes in which the strife for
maintenance is a constant struggle, as in those pos-
Sessing every luxury wealth and taste can contribute.
It is free alike to all; it is largely independent of out-
ward conditions because it depends upon the spirit of
the individuals that compose the home circle. Love,
gentleness, truthfulness, unselfishness, patience, self con-
trol, courtesy, considerateness and self adaptation are
jewels that never shine more brightly than in the home.
As the atmosphere depends upon the united heads of
the family, it should be their constant study to make
it so attractive (without any “family jars”) that of
O 7 -

8 Introduction
all other spots, they and the children leave that with
the most regret, and turn to it from the outside world
with the most delight.
“A few sunny pictures in simple frames shrined,
A few precious volumes. the wealth of the mind;
And here and there treasured some rare gem of art,
To kindle the fancy or soften the heart.”
“Home is not merely roof and room;
It needs nothing to endure it;
Home is where the heart can bloom,
Where there's some kind lip to cheer it !
What is home with none to meet 2
None to welcome, none to greet us?
Home is sweet, and only sweet,
Where there's one we love to meet us.”
THE QUEEN COOK BOOK.
WHEAT BREAD AND BISCUIT.
I pint and three table- 2 quarts flour
spoons milk 2 even teaspoons salt
- % tea cup yeast
Take out one pint of flour for kneading next morn-
ing, make a hollow in center of flour, put all the
ingredients in, stir together, then stir in the flour to a
thick batter (not dough). Use a tin pan with a good
fitting cover, then wrap in double flannel and set it
on two warm bricks in a warm room over night. (It
is a good plan to keep two bricks in the oven.) Take
it out early next morning, soon as you can get it
warmed through. Work in the largest half of your
reserved flour and knead ten minutes, by doubling the
hand and pressing the knuckles in the dough, lifting
one fist up, as you put the other down, with some
force. Then flour the board and knead on that for
ten minutes more with the palm of the hand, using
the rest of the flour or more, having the dough as soft
as possible to manage well. At first the soft dough
will seem to stick and trouble the inexperienced cook,
but she will soon learn to manage it, to her great
relief. The dough must not get cold. Butter your
pan before making out the bread. Set it in heater
and keep warm. If good it will be light in one hour.
Raise up the edge of loaf; if it looks light and foamy
9 - -
IO The Queen Cook Book
(not stringy) it is light for baking. Bake three-fourths
of an hour, if oven is hot enough. If you can hold
hand in oven till you can count twenty only, it is right
heat, or if a teaspoon of flour on a tin browns in five
minutes. Bread should be in the oven fifteen min-
utes before it begins to brown. When baked through
take it out of pan and stand it on end; lean it against
something, so as to let the air circulate around it, to
give a dry crust. When perfectly cold, put it in a
sweet clean jar, cover with paper and plate. Do not
wrap a cloth around it, as our mothers used to, as the
cloth absorbs the moisture of the bread. If you wet
the bread with water you can put one rounded tea-
spoon of butter in water. Milk or water should
always be warm. This receipt is for bottled yeast and
makes one large loaf. If you use dried yeast, take
one-fourth of a cake for a loaf and a half cup more
wetting, and you can knead it and raise it twice after
the sponge. To make good bread it is best to know
how to select good flour. When pressed tightly, it
adheres to the hand, remains in shape and shows the
imprint of the lines on the hand. It has a yellowish
white tinge and when made into a paste with water,
and well worked, is tough and elastic. Use one kind
of flour for bread, pastry and cake. After selecting
the flour, the next important thing is to have good
strong, sweet yeast. The compressed yeast cakes are
very good and convenient. In large cities you can
obtain the soft yeast cakes done up in tin foil. They
are very nice, but must be fresh. I much prefer the
flavor of bread made from bottled yeast. I have been
thus minute in describing the process of bread making
for the sake of the inexperienced, while it may seem
unneccessary to the practical housekeeper. Always use
The Queen Cook Book I I
a tin pan to raise the dough in. Wooden bowls are
not good.
BOTTLED YEAST.
6 medium-sized potatoes #4 cup sugar
2% quarts water % cup salt
I handful good hops % pint yeast or % of a cake
Boil the six potatoes in the two and a half quarts of
water; when just done skim them into a gallon crock,
mash fine, and stir light with a fork. Put hops in a
thin bag and boil five minutes in the potato water,
then Squeeze dry and pour the hop water on to the pota-
toes, sugar and salt. When cool enough to hold the
finger in it, put in the yeast. Make it about 3 o'clock
in the afternoon. Stir it well every hour till bedtime.
Keep it warm and covered all night. Bottle it the
first thing in the morning in pint bottles. If good it
will sparkle and foam when stirred. Put your corks
in loosely until they stop popping out, say three hours.
Then tie them down as beer bottles are tied. One-
half cup of this yeast makes a large loaf, ten inches
long, six inches wide, and three or four inches high—a
good size for sandwiches cut in three pieces. For a
large family make twice the quantity, which would be
one gallon. It will keep six weeks in cool weather,
and four in hot weather. Keep it in cellar. This yeast
simply foams, never rises any higher. -
SALT-RISING BREAD.
Stir into one pint of warm milk one teaspoon of
Salt, flour enough to make quite a thick batter, beat-
ing it well. Set the dish in hot water till light, then
put it in the center of flour in bread pan, and add warm
milk and salt according to desired quantity. Make it
up (without sponging) and put into pans the same as
I 2 The Queen Cook Book
other bread. The yeast will rise in about six hours.
You can take a part of the yeast and make a small tin
of biscuit for tea.
BREAD FOR THE SEA.
Bread on sea, on account of constant moisture,
seldom has crispness as on shore. If you are yacht-
ing, it is wise to have tight tin boxes to keep your
bread in, wrapped in thick white paper. Bob, the sea
cook, says: “I buy my yeast of the brewer, and take
a board two feet square and cover it with white blot-
ting paper. I pour my yeast on the paper and stand
it in the sun. When it is dry I break up the yeast cake
in small pieces and put it in a ground-glass-stoppered
bottle. This yeast will be good for two months. One
heaping tablespoon of this dried yeast is sufficient for
three pints of wetting, which will make three large
loaves. For making the bread, sponge and raise it the
same as other bread.” When the bread is being made,
he says: “Now comes real work, and go for it. Mash
her and knead her all you can.” I think this is good
for all bread. Let rise, and bake as other bread.
When bread or cake cleaves from the pan it is done,
and it also has a hollow sound when you knock on the
bottom of loaf. Do not open the oven door when
the bread or cake is just boiling hot, for it is almost in a
liquid state and the least cold air will make it fall in
the center.
RYE AND INDIAN BREAD.
3 cups sour milk % cup molasses
2 cups rye meal I }% teaspoon soda
I }% cups corn meal 2 teaspoons salt
Put one teaspoon soda in milk and the half spoon
in the molasses. If you use sweet milk use three
The Queen Cook Book I3
teaspoons of baking powder. Beat well together as
soft as loaf cake. Steam three hours, or bake one
hour and a half. I prefer sweet milk and three
teaspoons of baking powder.
RYE BREAD, BAKED. -
Make a sponge of half wheat and half rye, the same
as for other bread. Double the quantity of salt. In
the morning add sufficient rye flour to make a soft
dough. Knead lightly; when light bake in a moder
ate oven one hour or more.
GRAHAM BREAD, BAKED.
Make a sponge the same as rye only using the gra-
ham flour, adding one-half cup molasses and two tea-
spoons salt. One-half teaspoon soda in molasses.
Boston Brown BREAD.
2 large cups corn meal % cup molasses
I large cup rye meal I teaspoon soda
% cup yeast 2 teaspoons salt
Make a pint of sponge early in the morning, with
your yeast, of wheat flour. Scald your meal stiff with
boiling water, when cool and sponge is light, stir all
the ingredients well together as stiff as cake only.
It should be ready to bake in an hour, or steam, just
which you prefer. Steam three hours or bake in slow
oven one hour and a half.
BOSTON BROWN BREAD.
I pint corn meal % cup molasses
I pint graham flour % teaspoon soda
% cup yeast 2 teaspoons salt
Scald the meal with boiling milk. When cool
enough add all the ingredients and the cool milk
I 4 The Queen Cook Book
enough to make a sponge batter, stir in the rest of
the flour next morning, beat well, let rise. Can steam
it three hours and bake one-half hour, or bake it one
hour and a half.
GRAHAM BREAD, WITHOUT YEAST, BAKED.
3% cups graham flour I heaping teaspoon salt
34 cup of molasses 2 teaspoons soda
Equal parts of sour and sweet milk to make a bat-
ter as thick as pound cake. Put half of soda in the
milk and half in molasses, beat to a foam and add
to the batter. Bake one and a half hours in a moder-
ate oven. This has the merit of being more quickly
made than others when you discover there is not bread
enough for the next meal. It is nicest when just cold.
You can add one-half pint of hot oat meal gruel to any
of these brown breads if you choose. -
BOSTON BROWN BREAD, STEAMED.
2 cups graham flour I cup milk
1 cup white flour I cup molasses
I teaspoon soda 2 teaspoons (even) salt
Steam three hours and bake twenty minutes.
OLD SCHOOL YEAST.
Boil two liberal handfuls of good hops in three
quarts of water in a thin bag, squeeze dry. When
cool stir in one quart of flour, one small cup of sugar,
and one small cup of salt. Cover this in a stone jar
and stand three days in a warm place stirring it occa-
sionally. On the fourth day add one quart of nicely
mashed potatoes. Let it stand until the day following,
when it will be ready for use. A small half tea cup is
enough for two good sized loaves of bread. If kept
in a cool place, will keep six weeks in summer, and
The Queen Cook Book I 5
three months in winter. This yeast does not foam.
You may think it worthless; try it and you will not
doubt. Messenger.
Potato YEASt.
Take ten potatoes from the dinner pot; wet a pint
of flour with a pint of the potato water. Two table-
Spoons each of white sugar and salt. A yeast cake
dissolved. Let it rise till next morning then cover
tight or bottle. This will keep two weeks. Three-
fourths of a cup will raise two loaves. Sponge and
raise again. -
PARKER HOUSE ROLLs.
I pint boiled milk 1 large tablespoon butter
2 quarts flour I teaspoon salt
% cup yeast I heaping tablespoon sugar
Beat all well together for ten minutes in soft sponge
for over night, then knead well in the morning, roll
out thin and soft, cut with a roll cutter or cut with a
pint pail cover. Rub it over with a little melted but-
ter and lap over like a turnover, let rise, bake twenty
minutes. Heat over carefully for supper or lunch.
These are splendid and never fail if directions are fol-
lowed. Keep warm. Knead fifteen minutes.
You can use this same recipe using the yeast cake,
making the dough stiff enough to knead fifteen min-
utes at night instead of sponge, then knead it fifteen
minutes more in the morning. Let stand till 3 P. M.,
knead fifteen minutes more, make in rolls, when light
bake for tea. .
FRENch BREAKFAST Rolls.
Take of good bread dough that is kneaded ready for
its last rising what would make a half loaf of bread,
I6 The Queen Cook Book
more or less, as you need, in quantity. Cut from this
pieces of dough about the size of a biscuit (after
working in two tablespoons of butter and one of sugar
if you like it). Then roll the pieces of dough under
the hand till it is round. Flatten it a little and then
let it stand on the molding board till the last of the
rolls are finished. Then let them remain five minutes
covered to prove if light. Have a saucer of melted
butter in which dip the ball of your hand and press
the whole weight of the ball of your hand across the
center of each roll so as to dent it almost through.
Then fold them over and place in a baking pan so they do
not touch. Let rise till very light. It will most likely
take twice as long as bread. They should bake in
twelve minutes. If you wish these rolls for tea or for
the next morning breakfast set them in the refrigerator.
They are very delicious when thus treated.
BAKING-POWDER BISCUIT.
I quart flour I}% cup milk
3 heaping tablespoons 2heaping teaspoons baking-
butter powder
I teaspoon salt -
The first thing is to see if the oven is very hot.
Have everything ready to work with, then sift the
baking-powder, salt and flour together twice; then rub
the butter in well. Mix with the milk as soft and as
little as you can handle it. Roll from half to three-
quarters of an inch thick and bake in a quick oven.
Some set them ten minutes in the cold. Let all the
ingredients be right cold. Success depends largely on
speed and the hot oven. All biscuits, rusks or rolls
when nearly baked can be washed over on top either
with milk or the sweetened white of egg.
The Queen Cook Book - 17 º
t
s
CREAM BISCUIT.
Cream biscuit and cream short cake are made the
same as baking powder biscuit, using cream (or if
very rich use half cream and milk) in place of milk and
butter. -
- RUSKS.
I Cup sugar 2 cups milk
I cup butter % cup yeast
2 eggs I teaspoon salt
Stir butter and sugar to a cream; add the eggs
beaten separately, then the milk warm, and yeast, with
flour enough to make a sponge; let this stand in a
warm place till light, then knead in flour enough
to make soft biscuits; cut with cutter and put in
baking pan, let them stand three hours; bake forty.
minutes in a moderate oven. It is always best to set
the sponge at night, then it is ready to bake the next
morning. If they are desired warm for tea, they can
be set early in the morning. -
g GALETTEs.
... " I quart flour % cup yeast
3% pint sweet milk "I even teaspoon salt
% cup butter I tablespoon sugar
3 eggs
Use what flour yo need for the sponge, set to rise,
keep warm, when light work in the rest of flour, roll
out, cut round, handling the dough as lightly as
possible. Set to rise; when light bake fifteen minutes
in a hot oven. Brush the top with egg. These are
most delicious. Eat hot, or when cold split and
toast. -- -
e *
...”. --> ºr
18 - The Queen Cook Book
SALLY LUNN, RAISED.
3 pints flour I tablespoon sugar
I pint milk 3 eggs beaten separately
% cup yeast I teaspoon salt
Butter the size of an egg
Warm the milk, and scften the butter. Mix it in
morning if wanted for tea. This must be stirred, let
rise, when light, stir down and pour into dripping
pans, let Sally take another rise. Bake from three-
fourths to one hour. This is broken up.
SALLY LUNN witH BAKING-Powder.
I quart flour I cup butter
. I pint sweet milk 2 eggs, I teaspoon salt
2 teaspoons baking-powder I tablespoon sugar
Bake twenty minutes in a quick oven, in cups.
TEA BISCUIT, RAISED.
I pint milk - 2 eggs
3' or more pints flour % cup yeast
2 heaping tablespoons I teaspoon sugar
butter I teaspoon salt
Scald the milk, add butter, salt and sugar, when
cool enough add the yeast and flour enough for
sponge, beat light for six minutes. Let rise over
night. Then beat eggs well, and add sufficient flour
for a soft dough. Roll out about one-half inch thick,
cut into biscuits, let rise and bake in quick oven. If
made with care, these are very fine. You can add
four mashed potatoes, rubbed through a colander, if .
preferred. - - •
The Queen Cook Book 19
MUFFINS AND GEMS.
GRAHAM MUFFINs.
I }% cups graham flour 3 tablespoons brown sugar
H full cup milk, take out 3 tablespoons melted butter
two tablespoons 2 teaspoons baking-powder
I heaping teaspoon salt I egg -
Beat the egg, stir all well together, bake in gem
pans one-half hour, a steady bake, do not burn them.
This quantity makes eight gems. Fill each pan only
one-half full. Very fine for breakfast or tea.
CORN MEAL MUFFINs.
I cup corn meal 2 tablespoons melted butter
34 cup white flour 2 tablespoons white sugar
. I cup sweet milk 2 teaspoons baking powder
I heaping teaspoon salt 2 eggs
This quantity makes eight muffins. Corn meal
always requires slower bake than flour. Fill the gem
pans only half full; or bake in one loaf.
CoRN BREAD.
I Cup corn meal I cup flour
% cup sugar 2 eggs
% cup milk - I teaspoon salt
% cup cream 2 teaspoons baking-powder
Bake in two'loaves.
- * Flour MUFFINs.
8 tablespoons, heaping, of 34 cup milk
flour The whites of two eggs
I teaspoon butter I heaping teaspoon baking-
I teaspoon salt powder -
t -
* Measure the spoonsful all heaping, beat light and
zo The Queen cook Book
bake in twenty minutes, either in cups or gem pans,
heating very hot and butter them before filling. If
liked add a spoon of white sugar and brush the top
with sweetened egg—the whites.
OAT MEAL GEMs.
I cup sweet milk I #4 cups flour
I cup oat meal fine . I egg
4 tablespoons melted butter 2 teaspoons salt
2 teaspoons, rounded, of 3 tablespoons sugar
baking-powder. - -
Fill gem pans half full, bake thirty-five minutes in
moderate oven. Make thin enough to pour. . This
fills eight pans. One can easily double any of these
recipes for a large family.
* RAISED MUFFINs.
1 pint milk 2 tablespoons butter
3 cups flour - % cup yeast
2 eggs I teaspoon salt ,
Scald the milk, add the butter, when cool enough
add the salt and flour, beat well and let sponge over
night. Then add the eggs beaten separately, beat
well, put in buttered gem pans, let stand fifteen or
twenty minutes, till light, bake in moderate oven.
CRUMPETs.
1 pint milk 4 tablespoons butter
3 cups flour % cup yeast
I teaspoon salt
Scald the milk; when cool enough stir all together,
beat vigorously ten minutes, stand in a warm place
till light, about five hours. Butter the muffin rings
and place on hot greased griddle. Fill each ring
The Queen Cook Book 21
half full of the batter; bake brown, then turn with
- cake turner till brown on the other side, till well
cooked in center. When ready to use them, split
open, toast and butter them nicely, and serve quickly
while hot. -
BREAD BISCUITs.
Take one pound of bread dough, more or less, as
needed. When it is being molded for the pans, work
into it two tablespoons of butter, at first chopping it
in with a knife. Sprinkle flour on the board and
knead for eight minutes, then form into small biscuits,
place in your pan, keep warm till light, perhaps two
hours, and bake.
WHEAT AND INDIAN BREAD.
2 quarts Indian meal 2 teaspoons salt
I quart wheat flour I cup good hop yeast
Scald the meal with boiling water till as thin as
mush; when cool, so as not to kill the yeast, stir all
together, knead it as soft as possible, and put it in .
baking pan to rise; when it cracks open and looks
light, bake two hours in stove oven with paper over it,
to keep from getting too hard, leaving it in warm oven,
not hot, all night. It must bake moderately. A
... brick oven is the best for leaving in all night. If
liked, add two tablespoons of molasses, with a little
Soda in it. • - :
CORN BREAD For BREAKFAST.
3 cups white corn meal or I teacup white sugar
yellow corn meal I heaping tablespoon but—
2 cups wheat flour ter
2 heaping teaspoons bak- 2 eggs
ing-powder Milk as needed
. This is for teacup measure. Mix it soft so as to
22 The Queen Cook Book.
pour out into baking pan, have it an inch thick, corn
meal swells very much. Bake three-fourths of an
hour. Cut in pieces like cake. -
CORN BREAD.
2 cups corn meal 2% cups sweet milk
I cup flour 2 tablespoons butter
3 eggs 2 tablespoons sugar
2 teaspoons baking-powder 2 teaspoons salt
BREAKFAST PUFFS.
I cup milk I cup flour
2 eggs—salt 2 tablespoons cream -
Have the cups or gem pans hot and only half full.
WAFFLEs.
I pint sour cream having I heaping pint flour
one-half milk I even teaspoon soda
3 eggs—salt
To be baked in waffle irons at just the right heat to
be brown when done. Eat with butter and powdered
sugar or maple syrup. Very nice for tea. Beat eggs
light. -
BUCKWHEAT CAKES.
Get buckwheat free from grit. It is also adulter-
ated with rye. Into one pint warm water put one tea-
spoon of salt, two cups of buckwheat flour, and one-
half cup yeast. Beat well and stand in a warm place
twenty-four hours. Dissolve one-half teaspoon, or less
at first, of saleratus, in water enough to make the bat-
ter as thin as you can turn them, and bake brown and
dry. Beat thoroughly, bake on a hot griddle. Leave
a cup of this batter in jar to start the next with. I
bake every other morning, stirring up over night. After
The Queen Cook Book 23 - .
the first time, they will need a full teaspoon of sale-
ratus to make sufficiently sweet. Stir up entirely
new ones with new yeast every three weeks.
BREAD GRIDDLE CAKES.
One pint bread crumbs soaked in milk over night.
Rub through a colander, add two well beaten eggs, a
teaspoon salt, a cup of flour, with just milk enough to
make a thin batter. Teaspoon baking-powder sifted
in flour. g
RICE GRIDDLE CAKES.
These are made the same way as the bread griddle
cakes, using the rice boiled to a jell and hot, instead
of bread. Or use rice flour.
Sweet Corn GRIDDLE CAKES.
I pint grated corn I teaspoon salt
I cup flour Milk enough to mix well
I tablespoon melted butter I teaspoon baking-powder
* 4 eggs
FLOUR GRIDDLE CAKEs.
Sift two teaspoons of baking powder into one pint .
of flour. Stir in one cup of sweet cream, and milk
enough to make a thin batter with two beaten eggs.
One teaspoon of salt. I think all griddle cakes are
more tender wet with sour. milk or sour cream and
soda. Half cream and half milk. A great deal
depends upon the right heat of griddle.
CREAM, SHORT CAKE.
I quart flour I teaspoon salt
2 cups sour or sweet cream I even teaspoon soda
If sweet cream is used, use two teaspoons of baking . .
gº
24 The Queen Cook Book
powder instead of soda. If one has no cream, can
use two cups sweet milk and two tablespoons of butter
cut with a knife into the flour, with salt and baking
powder. Whenever baking powder is used it should
be sifted twice through the flour with the salt. Roll
out long and bake in long tin; cross the top with three
tined fork. Some prefer to cut them into biscuit, I
think they are better.
ORANGE SHORT CAKE.
I quart flour - I egg
I cup and three tablespoons I teaspoon salt
milk * 2 heaping teaspoons bak-
I tablespoon white sugar ing-powder
3 tablespoons butter
This quantity makes two short cakes
Sift baking powder and salt through flour twice;
then chop the butter in flour, then rub it in. Mix the
whole together as quickly and with as little hand-
ling as possible. Roll into three sheets, long as
your tin, each about half an inch thick. Bake, laying
one sheet on top of the other, butter the under sheets :
lightly. Slice the oranges while it is baking, pour off
the juice, sprinkle well with granulated sugar. As
quick as baked, separate the sheet, spread with butter
and put a thick layer of oranges between the two
layers. Set it in oven four minutes. The oranges
should be cut from around the core in small pieces,
taking out all the seeds. This is delicious. This is - w
the best kind of crust for strawberry shortcake.
MARYLAND BISCUIT.
I quart flour * 2 tablespoons butter
% pint milk and water each I teaspoon salt
Rub the salt and butter well in the flour, add the "
The Queen Cook Book 25
*
wetting gradually to the flour, stirring and kneading all
the while—add just enough to moisten the flour, the
dough must be very stiff; knead five minutes; and beat
with the back of an ax thirty minutes. Then form
into small round biscuits, stick with a fork three times,
each one, bake in a moderately quick oven about
twenty-five minutes. Brown on top and bottom.
EGG BISCUIT.
I quart flour 5 tablespoons butter .*
5 tablespoons sugar 2 teaspoons baking-powder
5 eggs well beaten I teaspoon salt
Sift the flour, salt, sugar and baking-powder together
twice, then rub the butter in, and add the eggs; knead
until light and elastic, cover with a damp cloth, let
stand fifteen minutes. Roll out into a sheet a quarter
of an inch thick, cut with round cutter. Drop a few
at a time into boiling water, till edges curl, then into
cold water for a minute, place in buttered pans, bake
in moderate oven to a light brown.
CORN MEAL MUSH.
To three pints of boiling water add one pint of corn
meal, a heaping teaspoon salt; wet the meal with one
pint of this water before heating; then when the two,
pints boil, stir in the wet meal; keep it where it will just
boil good and not burn for a full hour or more, stirring
often; use a hard wood paddle, two feet long, with a
blade two inches wide and seven inches long to
stir with. The secret of good mush is its thorough cook-
... ing, which gives it the relish. It needs to be stiff
enough to slice when cold. You can double or
treble this quantity according to size of family.
26 The Queen Cook Book
FRIED MUSH.
An acceptable breakfast dish is made by slicing cold
mush thin and frying in half butter and half lard.
Can dip in beaten egg and cracker crumbs if you
like it. -
OAT MEAL, CRAcked WHEAT, Hominy, RICE.
For one even tea cup full of oat meal washed in
three waters, pour on one good pint and a half of good
sweet milk, one teaspoon of salt. Put it in double
boiler; let it swell for one hour at the boiling
point, stirring four times; then let it just boil for
another hour. If you have no milk use water, but it
is not so good. Cook cracked wheat, hominy and rice
the same way. Wash each till there are no black
specks in the water. I have washed one cup of hominy
in ten waters, before I stopped looking for black specks.
Keep the water in motion as you pour it off, so
the specks will rise. Hominy is the white southern
corn. If you wish either of these for breakfast put a
little water on it the night before; it will swell
over night.
PLAIN FRITTERS.
I cup milk z 2 eggs
I }% cups flour I teaspoon salt
I teaspoon baking-powder
Sift flour and baking powder together twice, beat the
eggs to a froth, then beat all thoroughly together, stiff
enough to cut soft with a spoon to drop into boil-
ing lard; when brown on one side turn and brown on .
the other; a wire skimmer is best to take them out
with; then sprinkle fine sugar over them while hot, and
cinnamon if you like. If fat gets too hot drop in two or.
* .
sy
'*.
The Queen Cook Book: gº 27 ".
three slices of raw potatoes or a bit of dry bread, which
furnishes something for the heat to act upon. Test
the heat also by dropping in a little bit of batter. If
the heat is right it will quickly rise in a light ball with
a splutter, and soon brown; serve hot.
Pork fritters are made by dropping bits of fried
breakfast bacon in the batter. Fruit fritters by
dipping quarters or halves in batter, having one piece
in each fritter. Moisten the flour with milk an hour
before using, that the flour may swell and thus be
lighter. Do not put a fork in them; lay them on
brown paper to drain a minute.
Sweet CORN OYSTER FRITTERs.
2 finely floured crackers, I pint grated sweet corn
or more if needed 2 eggs
Salt and pepper
Must hold together well.
Beat well together; have ready in spider your hot
lard (half of it beef drippings is better, they will not
Soak fat so much) but not scorching hot, drop in little
cakes about the size of an oyster, when brown turn
-and fry on the other side, watching constantly for fear
of burning. If fat is just right heat, the corn fritter
will be light and delicious; if not, soggy. Beat the
whites of eggs to a stiff froth just before frying. Serve
hot to eat with meats; have them cooking while the
table is being served.
JAPANESE FRITTERs.
Cut stale bread into slices a half inch thick, then
cut the slices in pieces about two inches square. Soak
these squares in fritter batter, about one minute and
fry in boiling fat, turning them as they brown; when
& 28 The Queen Cook Book
\ ,
done skim out with wire skimmer, lay on brown paper,
serve hot. Serve with fairy sauce, or maple syrup.
FRENCH FRITTERs.
I tumbler water % cup butter
I teaspoon sugar I teaspoon salt -
Put all together in stew pan on the stove, and when
well heated so that the butter is thoroughly melted,
stir in rapidly one heaping pint of flour. Take it from
the fire and break in one egg, blend it and break in
another, and then another, till five have been broken
in; then in very hot lard and butter drop spoonfuls
of this mixture and cook as fritters. When you take
them out roll them in sugar and cinnamon, or eat with
fairy butter, as you like.
From a French Chef in Heidelberg.
FRIED CAKES.
I cup milk I tablespoon butter
I cup fine sugar 2 teaspoons baking-powder
I teaspoon salt I egg
Sift the baking powder into flour enough to make a
soft dough, say one quart or more of flour. Roll out
one-half inch thick or less, then cut in strips and
twist, or cut with cutter, then with smaller cutter cut
a hole in center and fry in fat. &
QUEEN of Dough NUrs.
I cup butter I }% cups sugar
I small cup yeast I }% pints milk
eggs - 1 teaspoon salt
Stir all well together in stiff sponge. over night,
after you have stirred butter and sugar to a cream,
and beaten the eggs separately, have the milk warm
The Queen Cook Book 29 *.
and add the yeast. Make them stiff enough in the
morning after kneading well to roll out; pinch off
pieces as large as a walnut, roll into balls, let rise, roll
out some, and cut in rings, or whatever form you like,
sprinkle a clean napkin (which lay on the board) or two
slightly with flour, lay the cakes on napkins on board,
cover lightly, let rise; roll about one-half inch thick,
keep warm, after they are cut out, let stand from
thirty to fifty minutes, then have ready a spider of
boiling fat (suet is best); put the cakes into this fat
upside down, that is, the side that was top on the
napkin, should be the under side in the fat, because
the crust which forms on top prevents them from rising.
As soon as they rise and are brown on the under
side slip the fork under the cake and turn. Cook them
done through. Drain on brown paper. If you prefer
it sift together powdered sugar, cinnamon or nutmeg,
and sift it on cakes while hot. y
VERY NICE RAISED Dough NUTS.
I quart raised dough I tablespoon butter
I Cup Sugar I egg, I teaspoon salt
Work thoroughly together, roll one-half inch thick,
cut in what shape you like-and let rise thirty or fifty
minutes, then fry in hot fat as other cakes. .
~ ---...--
DRINKs. - a--, .
* - se
TEA. -
The tea plant in its mild state is a bushy shrub, and
sometimes a small tree, but in cultivation is kept .
dwarfed. Like other plants long in cultivation, the
cultivation has produced several varieties. The orig-
inal country of tea is not known. It was found .
in a wild state in Assam. It only grows in very warm -
- - * * * - - & -
ºº,
•
s
3o • , The Queen Cook Book
climates. The Portuguese are said to have been the
first to import tea into Europe, and were acquainted
with it as early as the sixteenth century. In 1664 it
is recorded that the English East India Company
made the Queen of England what was considered the
brilliant present of two pounds of tea. Previous
to this, and at this time it was the custom among Eu-
ropean nations to make tea of hot infusions of various
kinds of leaves, notably those of the sage (salvia),
which at one time had a high reputation, and was
regarded as a sort of panacea. Indeed, it is a good
hot drink, for one who has just taken a cold. Its
dried leaves were taken to China by the Dutch East
India Company to be exchanged for tea. Teas are
classed as black and green, distinctions not due
to the production of different species, but to the age
of the leaf when gathered, and the methods of prep-
aration. It is raised in abundance in China, Japan,
East Indies, and now some in California. The
quality of the tea depends largely upon the age of the
leaves at the time of picking. The younger the
leaves the more delicate their flavor. There are four
different pickings through the season. Teas of the
cheaper kind are very much adulterated. Never buy
the powdered tea. The best quality of black teas is
the pekoa. The best green teas are the best Japan,
and the gunpowder, (which are the first gatherings), are
the best. Excessive use of tea produces wakefulness
and increased mental and bodily activity, which is fol-
lowed by a reaction that brings exhaustion and a cor-
responding depression. Most of the unpleasant effects
of tea are ascribed to the volatile oil. The long con-
tinued breathing of air impregnated with this oil, pro-
duces illness in the packers of tea, who press it down
with their bare feet; and the tea tasters at the tea
Jº
The Queen Cook Book ... • *. 31
marts in China, who are ever careful not to swallow
the infusion, are obliged in a few years to give up their
lucrative positions, with shattered constitutions. The
Chinese, who drink tea at all times, are careful to use
none less than a year old, as in that time the oil either.
evaporates or is so modified that it ceases to be
injurious. Is it not safer not to drink tea at all, and
healthier and more nourishing to drink milk either hot
or cold (but do not boil) for supper or have a cup of
hot cocoa, or chocolate made of milk 2 The best way
to steep all kinds of tea, is, take one even teaspoon of
green tea for two cups of boiling water, after you have
brought it just to a quick boil with two tablespoons of
water. Black tea is coarser, take a heaping teaspoon
for two cups and steep it the same way. The old
; custom of boiling black tea twenty minutes makes it
blacker, but not a refreshing cup of tea. Wash and
dry- the tea steeper, tea pot, coffee boiler and coffee
pot, every time they are used, as much as you do your
silver; and scald them well before using. Do not use :
a metal tea pot, Green teas are an astringent.
COCOA.
Cocoa or chocolate nuts are the seeds of Theobroma
cacao, a handsome tree from fifteen to twenty feet in
heighth growing in Mexico, the West Indies and South
America. These seeds are roasted and ground and the
oil partly extracted. These seeds make our cocoa.
‘. To make good cocoa allow one teaspoon to every cup
of milk. Put the quantity of milk according to the
number of persons to drink it in a double boiler.
When it boils wet the cocoa, work it fine, put it in the
hot milk and boil ten minutes and let it settle.
• . } -
32 * The Queen Cook Book
a
CHOCOLATE.
Chocolate is the cocoa nut pounded to a paste in a
hot mortar; mixed with sugar, starch, cinnamon and
vanilla it forms the chocolate of commerce. To make
good chocolate take one tablespoon of the sweetened
grated chocolate to each cup of milk. Put the
required quantity of milk in double boiler; when it is
hot wet the powder fine, put it in and boil fifteen
minutes. Serve with sweetened whipped cream, two
tablespoons on top of each cup.
CofFEE.
Coffee is the seed of the coffee tree which grows
wild in southern Abyssinia and western Africa in great
profusion, and there it has been in use from very
remote times. It attains the height of eight to twenty
and sometimes thirty feet. To increase its produc-
tiveness and for convenience of gathering in cultiva-
tion it is kept as low as five feet. Its trunk is covered
with a grayish bark, and its white blossoms growing
from the angles of the leaf stalk, three to four in
number, resembling in form the jasmine blossoms,
often suddenly appear scattered among the dark
leaves like flakes of snow. The plant being an ever-
green, the foliage is always fresh. Like the orange,
it has blossoms and green and ripe fruit of every grade
at the same time, so the ripe coffee may be gathered
at various seasons, but the real harvests are usually
two. The fruit when ripe becomes red and finally
dark purple. It resembles a cherry. Each berry
contains two seeds, their flat sides are opposed to each
other in the center of the pulp. In the West Indies
the fruit is picked by hand, but in Arabia, where no
rains prevail to beat it from the trees, it is allowed to .
The Queen Cook Book * . 33
$.
remain till ready to fall, and is then shaken off upon
cloths spread upon the ground. Its perfect ripeness
may be one reason of its superior quality. The cul-
tivation of coffee is widely diffused throughout the
tropics. Coffee should only be scorched thoroughly
through to a light brown, not a dark chestnut brown.
A slight excess of heat injures the quality of the coffee.
Brown it in a sheet iron pan in the oven, stirring it
often and watch it closely, about one pound at a time,
As soon as browned empty in a tight box.
Brown only enough at a time to last one week for
your family. If you buy your coffee roasted do so in
Simall quantities. Keep it in a tightly covered fruit jar,
and grind just before using; grind fine, not floured, as
it is quicker settled Mocha coffee, which is known by
its small, roundish grains, agreeable odor and flavor,
is preferred to all others. The Java, a large, flat.
grain, is next in quality. Some like it mixed three-
fourths Java, one-fourth Mocha, or one-half each.
The Brazilian coffees are between the two in size and
inferior to both in flavor. It is preferable to purchase
coffee unroasted, as the roasted and ground are mostly
adulterated. The darker the coffee is roasted the
more injurious its effects. Some people can not drink
it at all; some can only drink it in the morning. Some
People of a full habit can not use it because it pro-
duces dizziness, on others it produces nervousness and
others wakefulness. -
To MAKE CoFFEE.
* Measure one heaping tablespoonful of the berry for
§
:..4.
-:
each cup, grind it fine but not like flour, then for four
or six, stir in one-fourth of an egg, and one-half pint
of cold water in a bowl, beat it well with a fork, put it
in coffee boiler and add one cup of boiling water for
. 34 The Queen Cook Book - *A
each spoonful of coffee, and let it boil slowly five min-
utes. If there are six persons or more, add one cup of
water extra for waste.
To MAKE COFFEE WITHOUT BOILING.
An infusion made just below boiling point is thought
by some to be much better than a decoction made 2
by boiling. Purchase a coffee pot for table made with
a cloth strainer to put your coffee in without egg, pour
the water boiling hot upon it just as you are ready for
breakfast. It will be ready in ten minutes. Always
put the sugar and cream into the cup before pouring
the coffee, the scalding of the sugar and cream enriches
the coffee. . -
ANOTHER WAY of MAKING CofFEE.
Mix it with egg and cold water then put it in coffee
pot, with boiling water on it, let soak for fifteen min-
utes and then just come to a boil. In browning coffee
it must be a light brown, not dark brown, or burnt. It
should be ground fine, but not to a flour.
SOUPS.
Soups should be made nutritious, healthful and-
palatable, with flavoring so commingled, or delicately
blended that no one can be detected. As every good -
cook knows the right way to use salt and pepper is to
not have the food taste of either, but simply to give it
strength or body. How 'insipid any soup would be
without salt and pepper however rich the broth. Mrs.
Rorer says, “The most important point in making good
soup is to have the best of materials. To make our
soup a perfect food we must change the solid meat
into a liquid form; to do this, we must first soften the
fibrin, so as to draw out the juices and blood, consist-
The Queen Cook Book - 35 -
ing of albumen and fat; the gelatine, which exists in
the bone, cartilages, membranes and skin, which is s
nitrogenous matter, but not nutritious, and the osma-
zome, that substance which gives odor and flavor. As
a low degree of heat changes the albumen into a solid
form, we at once see the necessity of using cold, soft
water. Soft water because it makes its way into the
tissues more readily than hard water, thereby soften-
ing the texture of the meat and allowing the juices to
escape more easily; and we also see the importance of
not boiling the soup, as the albumen on the surface of
the meat immediately coagulates and prevents the
gelatine, fat and Osmazome from dissolving and being
drawn out into the water. Have a granite iron soup
kettle with a close cover. Why? Because the juices
of the meat are always acid and will act upon a metal-
lic kettle, thereby giving the soup an inky bitter taste.
A close cover to keep in the steam and prevent evap-
oration.” A good soup-maker (as well as a good cook)
should be a skillful taster; keep a spoon on purpose
for it. To make a nourishing soup one must have
tneat as well as bone. The best stock for soup is beef,
mutton, lamb and chicken; some like a bit of ham
added, for a change. The legs of all meats are rich
in gelatine. Any meat soup is poor that does not jelly
when cold. If one wishes light colored stock use
light colored meats, such as veal or chicken. Make
your soup stock the day before you wish to use it; let
it stand over night, then take off all the fat (which
simmer and cleanse for browning mush and potatoes),
when it is ready to flavor, thicken and serve, unless
you wish a bouillon. It is a good plan to make stock
enough at one time for two or three days in cool
weather, using it every other day. It gives variety
and economizes labor. Always use fresh meats.
36 The Queen Cook Book
Dash a dipper of cold water over the meat to cleanse
it from specks or hairs; it takes the juices out to lay it
in water. - ".
To every pound of meat and bones allow one
quart of water, which will just about cover it nicely.
Some authors say cut the meat in small pieces two
inches square, keeping it at just simmering heat, but
not boil, from four to five hours (try it), but I have
always had good, nourishing soups by keeping it just
at a boiling point from three to four hours, putting
the salt in when it is first put over, it will not bear
enough to season the meat, but just for the water;
skim it before it boils, and wipe the scum off that
clings to the kettle. The goodness is all out when
the meat is juiceless. If you wish to use the best
pieces of the meat cold, sliced off for supper, or for a .
stew for breakfast, take out the best pieces for it in
two hours and let the rest boil longer. Keep a tea
kettle of hot water to add to it if needed; and also
tightly covered. Nice additions to soups are rice,
vermicelli, macaroni, parsley, celery, celery seeds
and all kinds of vegetables; the first three, require
one-half a tea cupfull to three quarts of stock. Some
prefer only one kind at a time. All vegetables should
be boiled by themselves, throw the water away
and put the vegetables through a seive. For thicken-
ing it takes two tablespoons of flour for each quart of
soup. As nice a soup as one needs to eat is made of
beef stock, thickened, parsley and celery tied
together, with croutons in the tureen. If you wish
clear soup you can clarify it with the white of an egg,
and strain it, making a perfectly clear soup, but
stimulating rather than nutritious; as the boiling and
straining takes away its albumen and fibrin; as we
can not have a very clear, and a very nutritious soup
The Queen Cook Book 37
at the same time. In a family of six or more, the
bones and trimmings from two or more steaks, and
from the roast beef of the day before, boiled three
hours, will make a tolerable soup. Flavor with cel-
ery and parsley; thicken and pour onto croutons, or
rolled crackers. &
CROUTONs.
Cut a slice of stale bread twice as thick as for
table use, spread the top lightly with butter, then
cut into dice, toast in oven on tin plate.
BROWNING FOR SOUPS.
Put three tablespoons of brown sugar and one
heaping tablespoon of butter in an iron spider over
the fire; stir all the time so it will not really burn,
until it is of a bright brown color, and gives forth a
burning smell, add a half pint of hot water, boil .
and skim, when cold bottle for use; use as needed.
To MAKE CARAMEL.
Brown one cup of granulated sugar until it melts
and burns, add one cup of boiling water, boil one
minute. Bottle, cork tight. This is used for color-
ing soups. -
CREAM of CELERY SOUP.
Boil twelve stalks of celery, cut in small pieces, in
three pints of water for half an hour till tender. Add
half an onion and two blades of mace, and p
through a sieve. Mix one tablespoon of flour and a
heaping tablespoon of butter; add to the soup one
pint of cream, salt and pepper to taste.
- 38 The Queen Cook Book
ToMAto Soup (QUEEN OF SOUPS).
1 pint cooked tomatoes I teaspoon soda
2 quarts soft water Salt and pepper
I pint cream % pint milk
Gently boil the tomatoes and water one hour cov-
ered tight, then strain. Add one even teaspoon salt,
then the soda a part at a time, so it will not foam over,
then the cream, milk and pepper, and pour it, after it
comes to a boil, on four tablespoons of finely rolled
cracker. The cream is indispensable in this soup.
ToMAto Soup (VERY NICE).
I quart beef stock I quart milk
I quart strained tomatoes Salt and pepper
4 tablespoons butter 4 tablespoons flour
Heat the strained tomatoes boiling hot and put in
'soda enough to take out the acid (should say about
two even teaspoons), stir the butter and flour to a
cream, then add all together and boil three minutes to
cook the flour, stirring all the time.
GREEN PEA SOUP.
1 quart green peas I tablespoon flour
I quart soft water I tablespoon butter
Yolks of 2 eggs Salt and pepper to taste
First wash your pea pods before shelling, and souse
them well, to get the dust and sand off. Do not wash
the peas after they are shelled as you loose the sweet
juice that is in the inside of the pod. Shell them and
put them into the cold water, with salt, boil about
twenty minutes till fit for eating, according to age.
Rub through a sieve, return to soup kettle with a pint
or more of milk or cream. Stir butter and flour
together smoothly then stir it in boiling soup, boil five
The Queen Cook Book 39
minutes to cook the floor. Beat the yolks well, add
two tablespoons of milk to thin them and stir it in the
Soup; Season. *
- GREEN CORN SOUP.
I pint grated corn 2 tablespoons butter
1 quart of water, or mutton I tablespoon flour
stock Salt and pepper
I quart milk
Put the corn in the water cold, boil five minutes,
scrape the milk from cob, rub flour and butter together,
put in your milk; if you have cream, use one pint
cream, and one pint milk; when hot stir in the worked
butter, salt and pepper, boil to cook the flour three
minutes. -
ASPARAGUS SOUP.
Wash the asparagus, using only the top about three
inches long, tie in bunches of six or eight stalks each,
boil in water enough to cover, with a little salt (aspar-
agus bears less salt than any other vegetable). Boil
six minutes and throw away the water; then put on
the cup of water and boil till tender, then rub through
a colander, stir the butter and flour together, put all
together with pepper and salt, boil to cook the flour.
If preferred use veal stock instead of milk, with the
cup of cream. Early asparagus boils tender very
quickly. .
HARICOT (HARAKO). Soup.
One and a half pints of good small white beans,
wash and soak over night in luke-warm water. In the
morning drain off this water, cover with fresh cold
soft water, bring slowly, to a boil for thirty minutes,
drain off this water. Take three pounds of beef or
40 © The Queen Cook Book
a good sized shin-bone and put the beans and beef in
four quarts of cold water, bring to a boil slowly, skim-
ming often. Keep hot water to add as fast as it boils
away. Slice and fry an onion and put it in with salt, six
cloves, a dozen peppers and some parsley. Boil for
three hours till the meat will fall from the bones. Stir
from bottom often, and boil slowly; when cooked take
out the meat, strain the soup, which should be four
quarts, through a colahder, mashing the beans, let no
skins go through. If you wish it to be superfine, you
can slice two or three hard boiled eggs and put in the
tureen with croutons hot. Boil the eggs twelve
minutes, then drop into cold water before peeling to
prevent the discoloring of outside of yolk.
{} Bob, the Sea Cook.
PLAIN BEAN SOUP.
Prepare the beans the same as in the preceding
with salt, and boil in soft water, one pint of beans to
two quarts of water, boil till they all burst open very
soft, then strain through a soup sieve; return to the
kettle, add a little butter and pepper and boil up. For
, a change you can boil with beans two bunches of
sparsley and one of celery, and pour on croutons, and
two hard boiled eggs sliced, and one lemon sliced, if
liked. g
For a good beef stock for any soup or bouillon choose
a piece-of round of beef of about four pounds; have
also three or four pounds of beef leg and bones. Put
the leg of beef and bones in a pot with four quarts of
cold water. Let it just boil for three hours. Then
cut into two pieces the round of beef and put in, let
boil altogether for three hours more; remove the piece
of round of beef and eat plain, and dished up in some
of the bouillon; thicken for a breakfast dish. Strain
&º
The Queen Cook Book 41
the bouillon and it is ready for any kind of soup you
wish to make. Keep water hot to add to it as it boils
out. I should think this would make six quarts of
rich stock, which will keep well in cold weather. The
reason why the round is put in last, is because it
would be overdone and tasteless if cooked the six
hours.
BOUILLON.
Bouillon is rich stock, made from beef with only
pepper and salt. Use stock like the above, or buy
soup bones, have them cracked, with meat enough on
them for the desired quantity. To each pound of
meat and bones put one quart and one pint of water.
Allow one hour's boiling for each pound. Cover
tight; only just boil, skimming as it rises. When the
meat is separated from the bones and looks juiceless,
take it up, strain, set in a cool place, cover; next day
skim off the fat. If it is a jellied mass, . it is rich
enough. Bouillon is served in cups half full, and
must be very hot, at fashionable lunches and at even-
ing entertainments; it may be used to form a dinner
soup by boiling celery and parsley in it, thickening it,
and adding vermicelli well washed. Or make vege-
table soup by boiling vegetables in water by themselves,
mashing through a sieve or cutting them up as
preferred.
- CONSOMME. s
2 pounds lean beef Stalks celery
2 pounds veal Sprigs parsley
I onion I bay leaf
4 quarts cold water 2 tablespoons butter
The under part of the round of beef, and the .
knuckle of veal are the best for this soup. Cut all the
* 42 The Queen Cook Book
meat into pieces about an inch square. Put the but-
ter in the soup kettle and let it brown. Add to it the
meat and stir over the fire about five minutes, or until
the meat is a n e rown. Now, cover the kettle and
let it simmer fo thirty minutes. Add the water and
let simmer for four hours. Now add the vegetables
and bay leaf and simmer one hour longer. Strain
through a soup strainer and put in a cool place to cool.
When cold remove the fat and it is ready to use.
Thicken a little and pour onto croutons. (It can be
clarified with white of egg and browned with caramel
the same as bouillon.)
JULIENNE Soup.
2 quarts stock 2 onions or 6 young leeks
2 Carrots I head cauliflower
I turnip I head lettuce
I head celery % a gill green peas
I pint asparagus heads
Pare and cut up all the vegetables, cut the celery
into bits, the head of cauliflower into flowerets. Put
them into a kettle, cover with boiling water, boil fif-
teen minutes, then drain them in a colander. Melt the
stock and bring it to a boil; put the vegetables from
the colander into it, simmer half an hour. Put the
peas and asparagus heads into boiling water and sim-
mer them for twenty minutes; then drain and add to
the boiling soup, then the lettuce, cut into pieces (or
chopped) the lettuce should cook about ten minutes;
add salt and pepper, serve at once.
VERMICELLI or Noodle SOUP.
Two quarts of beef stock, two ounces vermicelli,
washed and cut up; season to taste; boil fifteen min-
utes. Macaroni soup is made just the same way,
using the macaroni instead of vermicelli. -
The Queen Cook Book 43
VEGETABLE SOUP WITHOUT MEAT.
2 tablespoons rice 2 tablespoons butter
2 quarts water I tablespoon flour
I head celery I parsnip
I onion, salt I sweet potato
2 white potatoes I head parsley
Cook the rice perfectly soft; cook all the vegetables, .
throw away the water; put them through a colander;
salt them just right for eating. Beat the butter and
flour to cream, first browning the butter with one tea-
Spoon of sugar; add one cup of sweet cream if you have
it. Do not let the vegetables get cold, but stir gradu-
ally on them the two quarts of boiling water till well
commingled. Then boil fifteen minutes, take out the
bunch of parsley, then add your cream and thickening
and boil five minutes, and it is ready for the table.
DUMPLING SOUP.
Take four pounds of good lean meat, either veal or
mutton, and only just boil in five quarts of cold water
for three hours. Peel, slice and brown in one table-
Spoon of butter, and boil the last hour in the soup, six
Small onions. Wash and cut in half-inch pieces three
Small heads of celery and put in at same time. When it
is done, beat well one egg, take one tablespoon of milk,
and thicken with flour till stiff, then cut off bullet-like
pieces and drop in the soup; let soak fifteen minutes,
then boil five minutes; if not the right thickness add
flour to make it creamy thickness. A little salt in the
dumplings. Salt and pepper to taste.
MUTTON SOUP.
Six pounds of neck, four quarts of cold water, one-
half cup of rice, parsley; salt and pepper to taste.
Prepare the same as other soups. Thicken.
44 The Queen Cook Book
*>.
CLAM - SOUP.
3o clams 4 tablespoons butter
3 quarts water 3 fresh eggs
4 tablespoons flour I pint milk or cream
Pepper and salt
Add the native liquor to the water; bring to a boil
and skim it. Chop up the clams very fine and stir in
with butter and flour worked together, and boil just
three minutes; if much boiled they will be tough; add
three fresh eggs well beaten; stir well. Pour on crou-
tons if you like. Very delicious.
JENNY LIND Soup.
I }4 pounds lean veal I quart chicken broth
3 pints water 2 cups cream
% cup rice 4 yolks of eggs
Pepper and salt -
Chop the lean veal fine and put into the water cold
with salt, and simmer for two hours, or to cook the
veal tender; do not boil. Boil the rice tender in a pint
of water. Strain the veal broth through a soup
strainer; add your chicken broth, rice, salt and pepper,
and one cup of cream; beat the yolks well; add the
other cup of cream to them. Pour on to rolled cracker.
Ox TAIL SOUP.
2 ox tails I onion, I turnip
2 quarts cold water or stock I bay leaf, I carrot
2 tablespoons butter 4 cloves, salt, pepper
Wash and wipe the ox tails. Cut them in pieces
about the fourth of an inch long. Put the butter into
a frying-pan; when hot, throw in the ox tails and stir
until they turn brown, then skim them out and brown
the onion; then put all the ingredients in the soup
The Queen Cook Book 45
kettle and simmer about two hours or till the tails are
tender, removing the vegetables; season right.
OYSTER Soup. (Have good oysters.)
50 oysters or I quart 2 heaping tablespoons but-
I cup hot water ter
4 tablespoons sifted rolled 34 pint each of milk and
cracker Crea.In - -
Salt and pepper
Pour the oysters into a colander, pour on slowly the
cup of hot water, stirring with the hand, to take out
the shells, and wash off all the liquor. Put the liquor
in the soup kettle, heat slowly to let the scum
rise; when it is near boiling skim it well, taking
off every speck, then put in milk and cream; bring to
a boil; put in butter; put salt and pepper on the
oysters; set the kettle out of stove, where it will
not boil, and pour the oysters in the kettle and
stir lightly for ten minutes, till hot through, tasting
to see if seasoned right, as on this depends their
beauty with the cream. If you can not get cream, use
milk and one tablespoon of corn starch, which must
be cooked in the milk before adding the oysters. As
Soon as they begin to shrink pour it all slowly in the
tureen, stirring the cracker, so it will not be lumpy.
Oysters must not be allowed to boil, as it makes them
tough and tasteless. Be equally careful that the
oysters are heated through, as an uncooked oyster in
a hot soup is unacceptable; serve immediately. De-
licious.
CHICKEN SOUP.
For one chicken cut up, put two quarts of cold
water; let it simmer for five hours. When half done
add two tablespoons boiled rice, salt and pepper;
46 The Queen Cook Book
a spoonful of flour and butter when done. If one
likes onions or parsley in, put them in, but I prefer the
relishable chicken flavor. Remember to skim it well.
Put croutons in the tureen. -
PERFECT MOCK TURTLE SOUP.
Endeavor to have the head and the stock-meat ready
for the soup, the day before it is to be eaten. It will
take eight hours to prepare it properly.
Cleaning and soaking the head. ............ I hour.
To parboil it to cut up. . . . . . . . . . .......... I “
Cooling nearly. . . . . . . . . . . . . . . . . . . . . . . . . . . I “
Making the broth and finishing the soup...... 5 “
3 *
Get a fresh calf's head; have it skinned. Clean
out the eye and ear sockets, take out the brains, cut
off the entire. jaw, wash the head in several waters,
let it soak for about an hour in soft water, then lay it
in a stew pan, and cover it with cold water and add two
quarts over; as it becomes warm a great deal of scum
will rise, which remove as fast as it rises, let it boil
gently for one hour, take it up, and when almost cold,
cut the meat into pieces about an inch and a half by
an inch and a quarter, and the tongue into mouthfuls,
or rather make a side dish of the tongue and brains.
When the head is taken out, put in the stock meat
about five pounds of knuckle of veal, and the same of
beef; add to the stock all the trimmings and bones of
the head, skim it well, then cover it close and let it
simmer five hours (reserve a couple of quarts of this for
gravy stock of other meats); then strain it off and let
it stand till next morning; take off the fat, set a large
stewpan on the fire with half a pound of good fresh
butter, two ounces of sliced onions, and one-fourth
, The Queen Cook Book h 47 * &
ounce of green sage; chop fine; let these simmer one .
hour, then rub in half a pound of browned flour, by .
degrees add the broth till it is the thickness of cream:
season it with a quarter of an ounce of finely ground
allspice, half an ounce of black pepper very fine. (Salt
it when you first put it over.) The rind of one lemon
pealed very thin; let it simmer gently for one hour and
a half, then strain it through a soup sieve, do not rub
it through, but have it thin enough to shake through; is
put it in a clean stewpan with the head and season it -
by adding to each gallon of soup four tablespoons of
vinegar and four tablespoons of lemon juice, let it sim-
mergently till the meat is tender; this may take from
half an hour to an hour; take care that it is not over
done; stir it frequently to prevent the meat from sticking
to the bottom of the kettle. When the meat is quite
tender the soup is ready. A head weighing twenty
pounds with the ten pounds of stoek meat, will make
ten quarts of excellent soup, besides the two quarts of
stock, you have put by for gravies. You can add the
yolks of four hard boiled eggs if you like. If there is
more meat on the head than you wish to put in the ,
Soup, save it, it will make an excellent ragout or meat
pie. If there is a good deal of meat left from the
Soup put with a cup of the stock thickened as for gravy,
and make a crust the same as for chicken pie, and you .
have a good mock turtle pie.
Obs.—This is a delicious soup, within the reach of ,
every one. The lover of good eating will only wish
for more when he is through. Home Messenger.
MEATS.
For boiled meats, all fresh meats should be put in
hot water with salt, and skimmed as often as any
scum rises, letting it just boil and no more, covered


48 7.he Queen Cook Book
tightly; have a tea kettle of boiling water to add to it
as it boils down. When you can pierce it easily with
a fork it is cooked enough. For soups, put the meat
in cold water, as you need the juices of the meat in the
water. When you have skimmed it well, put in a
little cold water which will throw up the rest of the
Scum Never boil meats or soups furiously, or fry or
roast in that way; it destroys both the flavor and all
that is nutritious in anything. In roasting have your
oven quite hot when you put it in, afterward roast
more gently; in that way the outside pores are closed,
and the juices of the meat will not be lost. *.
A good roast is juicy in the middle and brown on the
outside. Most people like beef and mutton under-
done, while veal, lamb and pork should be well done.
All meats are more tender and have a better flavor to
be a few days old after killing, according to the
weather, and the means of keeping it A chicken
is never quite as good the day it is killed It is more
tender to be from twenty-four to forty-eight hours
killed, according to weather.
For boiled meats do not let the water boil for the
first forty minutes. If the water boils much sooner,
the meat will be hardened, and shrink, the slower it
boils the more tender it will be. Count the time from
its first coming to a boil, allowing twenty minutes to a
pound, if gently simmered. Fresh killed meats will
take somewhat longer time, than that which has been
kept till what the butchers call ripe; if it be fresh
killed it will be tough and hard if stewed ever so
long or gently Have the meat just covered with
water. Beef and mutton a little underdone is not a
great fault, but lamb, pork, veal, and chicken are
uneatable and truly unwholesome if not thoroughly
boiled. The liquor of boiled meats will make nutri-
tious soups. '----
The Queen Cook Book 49
To BAKE MEATS ETC.
This is one of the cheapest and most convenient
ways of dressing a dinner in small families. With
regard to the time necessary for baking or roasting
various meats, it will vary according to the different
kinds of meat and its age. Everything should be
salted when fifst put over to cook, except broiled beef
steak. In selecting beef it should be of a clear, red
color, of a fine grain, the fat firm and of a yellowish
white. The best pieces for roasting are the ribs, sir-
loin and pin bone. Always examine a piece of meat to
be sure there is nothing foreign on it, such as specks
of dirt, hairs, etc. Do not wash it if you can help it,
but wipe it with a damp cloth.
To RoAst BEEF.
Rub the salt well in the roast; pepper, and sprinkle
well with flour with your seive. Put it on the rack in
the bottom of a sheet iron baking pan, the skin side
up, do not turn it over, but turn your pan around.
When it begins to brown, put a cup of water in the
pan. Baste your meat with the drippings (that is,
take a spoon and dip the gravy on the meat) every
fifteen minutes. Have the oven quite hot at first and
then more moderate, but have it boiling hot, adding
water if it boils dry; do not let it burn. It must
always be rare inside and a bright red (not whitish)
when sufficiently cooked and well browned and crisped
on the outside. A roast of two ribs will cook in one
hour, if oven is right heat. A rack is made of sheet
iron to fit loosely in the pan, the two sides bent down
three-fourths of an inch, to stand on, to hold the meat
up from the juices, and full of holes the size of a
penny. Put only a little water in at a time, so as not
so The Queen Cook Book
to steam the roast, which will make the meat whitish. .
Take it up when cooked to your liking, the gravy
being browned, pour off the excess of fat, if there is
too much fat, and add water according to the quan-
tity of meat; salt and thicken with flour as thick as
thick cream. One great beauty of all meats is to have
the right proportion of salt, and not have it taste of
salt. To be a good cook you must taste and see.
Beef roasted in front of an old-fashioned fire-place
has a finer flavor than in a oven.
YORKSHIRE PUDDING.
I quart sweet milk Salt, even teaspoon
8 even tablespoons flour, 6 eggs
sifted twice f
* * This pudding is to be cooked and eaten with this
previous roast. Beat the eggs very light separately,
stir the yolks and salt in the milk, then stir the milk
gradually in the flour beating it eight minutes. Then
add the beaten whites. Thirty minutes before the
roast is done take it out of pan, and the rack out, pour
the gravy out, and pour the pudding in the meat pan,
lay wires three or four across the top of pan on which
place the meat. Do this as quickly as possible and
place in quite hot oven again for twenty-five or thirty
minutes. In the meantime prepare your meat-gravy
for table, as everything else must be ready for table
when the pudding is baked. Take up the meat and
slide the pudding out on a platter, cut it in squares
when helping. Keep it hot till after carving is done.
This is enough for eight or ten persons. If there are
only four or five persons, make half of it.
FILLET OF BEEF.
The fillet is the tenderoin of beef. They are of vari-
ous sizes, and weigh from three to eight pounds.
The Queen Cook Book 51
Make gashes in it and insert several finger strips of
nice fat salt pork; cut off the rind. Take off the thick
sinewy skin from the tenderloin. Salt, pepper and
flour it, put a little suet and a few strips of pork in
bottom of pan and a small cup of stock, or hot water
to baste it with. It will bake in three-fourths of an
hour; serve with any sauce or catsup you have, with
Saratoga or Julien potatoes.
BEEF ALA MODE. *
Take a slice about four inches thick from the round
of beef, it may weigh seven or eight pounds, remove
the bone, have ready finger strip, of fice fat salt pork,
and some nice turkey dressing (stuffing of bread) cut
deep gashes into the meat, but be careful not to cut
through, rub on the salt. Mix a half teaspoon of
black pepper, same of cinnamon, quarter of a teaspoon
of mace, the same of cloves, and rub them into the
meat on both sides, sprinkling a little in each gash.
Put one piece of pork and as much of the dressing, as
it will hold when rolled up. (Add onion and parsley to
the dressing if you like and vinegar.) Mix three table-
spoons of vinegar with three of butter and moisten
well both sides of the meat, then roll it together afiti
fasten around it a piece of sheer muslin, sewing up
the ends. Let stand over night. Then put two large
tablespoons of butter into a pan, and when melted and
hot, add one onion, one carrot and one turnip cut into
slices; stir the whole until lightly browned, then add
two tablespoons of vinegar, two bay leaves, a sprig of
parsley, and two quarts of boiling water or stock; let
the whole boil two minutes; then put in the beef and
one knuckle of veal well cracked. Put on the cover ,
to keep in the steam, and put in the oven and bake
slowly for six hours, oven quite hot. When done take
- 52 The Queen Cook Book
out the meat and stand away to cool. Strain the
liquor, add salt and pepper to taste, and turn into a
square dish to harden. This will make a jelly of a
bright amber color. Serve the meat cold with squares
of the jelly around it. Garnish with parsley. Serve
with any meat sauce or mayonnaise sauce. In winter
this will keep at least two weeks in a cold place, cov-
ered.
BROILED BEEF STEAK
The cuts for broiling are porterhouse, sirloin, ten-
derloin, and rump or round. First, plan to have good
hot coals; heat the gridiron made of wire; rub it with
suet. Have your steak thick, from three-fourths to an
inch thick; you can not make a juicy steak out of a
thin one. Pound it with a large hammer to make it
tender, put no salt on it; lay it on the gridiron and
cover with a tight fitting sheet iron cover (that is,
fits the opening of the hearth), warm the platter,
take it up every three minutes (being careful not to
lose its juices on the coals, but in the platter (by run-
ning two knives under); double it on the warm platter,
press a few times with your knife, turn it every time
you take it up, and so on for three or four times; it
will cook in ten or twehwe minutes. It must be rare
inside. Lay it on platter, salt, butter and pepper
both sides, just enough to give it a flavor. Set it in
the oven for half a minute, and serve. Some prefer not
to pound it, but there are but few steaks that are ten-
der without it. It must be eaten immediately to be
at its best. The family had better wait a few minutes
for the steak, than to have the steak wait for them.
If you burn coal use a folding gridiron.
The Queen Cook Book 53
To FRY A. ROUND OR TOUGH STEAK.
Heat the spider hot, pound the steak well, salt both
sides, lay it in spider, cover tight, turn every half min-
ute (watch it closely that it does not burn), but cook
fast; it will cook rare in five or seven minutes; butter
it both sides and pepper; take it up, put in water
enough to make a gravy and pour over it. Always see
that your gravies are nicely seasoned.
BEEF CROQUETTES.
Take one pound of cold beef left from roast or
steak, cut off all gristle or skin, hash it fine enough to
adhere. Add the same quantity of fine rolled cracker,
or grated bread crumbs; gravy or milk to moisten,
two eggs, season to taste with butter, salt and pepper;
lemon and onion if you like. Let stand till it swells,
then make up in oblong flat rolls; brown in spider with
half butter and half suet, as you would brown potato
balls. Do not dry them up, as then they are cooked,
too much. , ' -
A FLANK OF BEEF.
The flank of beef is a part generally unknown to
housekeepers, but if properly cooked and seasoned it
makes an exceedingly good dish. The flank is the part
between the ribs and the hip. Have about four
pounds of the flank cut in a strip twice as long as it is . . . .
wide, wipe with a wet cloth, trim off the gristle, sea-
son with salt and pepper, spread it with a layer of tur- .
key dressing as thick as it will roll, roll it compactly ºf
and tie it tightly in shape with cord; brown it in a
saucepan with sufficient hot drippings of suet and but-
ter to keep it from sticking. When it is brown all
over cover it with boiling water. Add salt and pepper
54 - The Queen Cook-Book
a little as the water will boil down; keep covered all
the time from first to last, boiling slowly for about
three hours till tender, or just gravy enough for the
meat; thicken and serve. Boiled rice is nice served
with it, or boiled onions. Serve with tomato pickle or
chow chow.
STUFFED ROAST BEEF.
For a change have a piece of the ribs boned by the
butcher. Prepare a nice turkey dressing. Unroll the
beef; spread the dressing as thick as it will admit; roll
it up, tie it firmly and roast as other roast beef. A
joint of beef boned can be prepared the same way.
This requires more gravy than a usual roast. Slice it
around, not lengthwise. This can be boiled if you like.
SCALLOPED MEAT.
Lamb, mutton or chicken make nice dishes scal-
loped. Chop nicely, taking out all refuse bits; season
to taste. Have half as much rolled cracker or grated
bread crumbs as meat. Put in your baking dish
(already buttered) a layer of meat, then a layer of .
crumbs, little bits of butter, a few spoonsful of gravy
to moisten the crumbs. Alternate the layers till dish
is full, putting a thick layer on top. Sprinkle the top
well with milk. Bake one-half hour, browning the
top. *
BEEF LOAF.
Three pounds of raw chopped beef, two cupfuls of
rolled cracker or grated bread (which is prepared by
slicing and drying in the oven till it will grate nicely),
sufficient sweet milk to moisten and cling together,
four well beaten eggs, salt and pepper to taste. Let
stand an hour or more to swell, then press in your
The Queen cook Book 55
pan and bake an hour. Eat cold, sliced thin, veal or
lamb is prepared in the same way and is better.
BOILED MEAT WITH ROBERT SAUCE.
Take any meat which has been previously used
for soup, cut into fillets or bits, and warm up well in
the following: Robert sauce, slice a large onion and
brown in a large tablespoonful of butter, add soup
stock and season as you need for the meat, and sim-
mer for five minutes. The soup meat for this should
not have all its goodness boiled out of it.
SPICED BEEF.
Take ten pounds of beef from the fore quarter. .
Take one pint of salt, one cup brown sugar, one table-
spoon ground cloves, allspice and pepper, and
two tablespoons of powdered saltpeter; rub thoroughly
with the mixture. Turn and rub each side twice a
day for one week. Then wash off the spices, put it
in boiling water, and only just boil on the back of the
stove for five hours. Add more water as it needs.
Press under a heavy weight (in the liquor) till cold,
and you will never desire to try corned beef of the
butcher again. Your pickle will do for another ten
pounds of beef; first rubbing into it a handful of salt.
It can be renewed and a piece kept in preparation
every week. This is good to pickle tongues also.
MEAT PIE.
Cold scraps of mutton, lamb or veal, cut in small
bits, cooked in a gravy seasoned ready for eating, line
the sides and bottom of pan with pie crust or biscuit
dough, then put in the meat, cover the top with
dough one-third of an inch thick, having the under
sº *
56 The Queen Cook Book
crust twice as thick as for a pie. As soon as the
crust is cooked through it is ready to eat. •
CORNED BEEF HASH.
Boil the beef just tender, let get cold, save fat that
rises on the liquor when cold. You can not make
good hash out of tough, or poor corned beef, nor over-
boiled potatoes. To each cup of hashed corned beef,
add what would make two cups of hashed cold boiled
potatoes, and chop in the meat, put in the spider
with a little of the fat, and water enough to moisten,
adding as it boils out; season as needed. Let it
slowly boil for half an hour or more, not stirring but
scraping it up often till it is somewhat glutinous, then
let brown on the bottom. Dish it and sprinkle pepper
on top. Corn beef hash rightly made is a nice winter
breakfast dish with the relish of gooseberry catsup,
and nicely cooked buckwheat cakes.
FRESH MEAT HASHES.
The poor ends of steaks fried, or any bits of meat
can be hashed and cooked a little in a gravy and put
on bread or buttered toast, is another breakfast dish.
Mutton, lamb or veal can be used in the same way.
Fresh meats are not as good eating to have potatoes
hashed with them. . -
DRIED BEEF COOKED–TEA DISH.
Take one-half pound of thin sliced dried beef (the
grocer will slice it for you), pull it into smaller pieces,
put it in stew pan with nearly a quart of milk and one-
half cup of cream, or one spoon of butter, when boil-
ing hot thicken with flour, and only let it boil enough to
cook the flour; if i. boils longer it will be tough. Lay
as many half slice; or slices of bread on your platter
The Queen Cook Book r 57
W
as you desire and pour the beef on the bread; sprinkle
top with pepper.
BEEF TEA FOR INVALIDs.
To one pound of lean beef (the sirloin is best) cut
in little finger strips, put one coffee cup of cold water,
a very little salt; set your dish in hot water; as soon
as it is warm (wash your hands) and squeeze the meat
with the right hand till the meat is perfectly white
through, then take it out, and strain it through a
coarse sieve. It is ready for use when you heat it
quite hot, by setting the cup in hot water for a few
minutes, a little more than blood heat, for any higher
temperature would destroy all the nourishment; so do
not let the blood congeal. -
ANOTHER BEEF TEA.
Though I have not found it so good. Take sirloin of
beef, cut it in two inch pieces, a little salt; put it on grid-
iron over hot coals, just to let the heat strike through
it but not cook it. Then squeeze out the juice till
white with a lemon Squeezer. s
ScrapeD BEEF SANDWICHES.
Take a thick piece of beef scrape with a sharp knife
... the required quantity, season with pepper and salt,
stir with a fork, slice the bread thin and spread the
beef thin between, cut into dainty bits of different
shapes and serve on a tiny napkin. Some invalids
prefer the taste of toasted bread. In that case slice
the bread a trifle thicker, and when the sandwiches
are made, toast the outsides quickly and lightly.
58 The Queen Cook Book
BEEF BALLS.
The beef is prepared and seasoned as for sand-
wiches, rolled between the hands into balls the size of
marbles; heat a tin plate hissing hot, rub it with salt,
then shake off the salt, place on the balls and toss
until lightly seared.
RAw BEEF CAKEs.
Make the scraped seasoned beef into little cakes
about half an inch thick, grease the broiler slightly,
and broil the cakes until they begin to change color.
COLD PRESSED BEEF.
Take four or more pounds of a brisket of beef (a
brisket of beef is that part of the breast that lies next
to the ribs) fresh or salt, if fresh rub with salt and
flour, after removing the bones (the butcher will do
this) tie it tightly in a cloth, then put it in a kettle of
boiling hot water, a little salt in the water as needed.
Simmer gently for four or five hours; when done place
it between two plates, put a heavy weight upon it
over night, when it will be ready for thin slicing.
Always remember the skimming of boiled meat. If
this is fresh meat, the broth is good for soup.
A NICE BRINE TO PICKLE BEEF.
For Ioo pounds beef 6 quarts common salt
4 pounds brown sugar .. 4 ounces saltpetre
Powder the saltpetre in a mortar at the druggists,
then mix all well together, then rub the mixture all
over each piece of beef; let it lie over night, then pack
close in jars or a good beef barrel, a layer of mixture
and a layer of beef alternately. Put a board and
The Queen Cook Book 59
and a heavy weight on top; cover closely. Shake the
barrel every day for a week, then once a week. If it
does not make brine enough of its own juices in a few
days to cover the meat, pour on water that has
been boiled (when cold) to cover the meat, then pour
the brine all off, stir well and pour it back. If
any scum rises skim it all off before shaking.
The pieces for drying will be salt enough in three and
a half weeks, and for eating. When purchasing a
quarter of beef for corning for winter use, be careful
to select a tender beef of the right age, about 7 or
more years old. A young beef is always tough.
November is the best month to salt beef. Follow .
directions for selections of beef for table, under the
the head of baked meats. Beef should be killed three
or four days before salting, according to weather.
MUTTON AND LAMB.
To roast a leg of either lamb or mutton, it is
prepared the same as beef, only it is improved by
making incisions and placing within finger strips
of salt pork; baste every fifteen minutes. Roast
twelve minutes for every pound of lamb, and fifteen
for every pound of mutton. The outside must be
brown and crisp. Make a gravy; serve with green
peas, pickles and currant jelly.
A Boiled LEG of MUTTON.
Put it in boiling water just enough to cover it, boil
slowly fifteen minutes for every pound. When done,
have just water enough to make the drawn butter of.
Serve with spiced pickles and jam.
Fore QUARTER of LAMB, ROASTED.
Have the butcher take out the leg bone and shoul-
der blade (which you can take home toward a soup)
6o The Queen Cook Book
stuff the cavity with turkey dressing, tie it up, season-
ing right. Bake twelve minutes to the pound. Place
it on the frame and have only a little water in pan,
so as to let the gravy brown when it is baked, then
add water and make the gravy.
• Fore QUARTER LAMB, BROILED.
This is the most delicious method of cooking lamb.
Choose a young and tender, but small fore quarter;
have it well nicked by the butcher; and forty minutes
before dinner place it on the gridiron over bright
coals, but not too hot; every ten minutes baste it on
both sides with a bit of butter and turn on the gridiron;
send it to table just off the fire and well buttered; it
will make its own gravy; it should be done thoroughly,
that is, past the pink color demanded by French
cooks, but not enough to dry the natural juices of the
meat. Home Messenger.
LAMB CHOPS.
Lamb chops can be fried or broiled, not cooked
hard, but browned, salted, peppered and buttered.
Can make a gravy for the fried chops.
ROAST LEG OF VEAL.
Prepared the same as lamb, only it requires longer
and more thorough cooking and is always better to
lay bits of salt pork in bottom of pan, or gash it in.
Make a gravy of the brown drippings.
VEAL CUTLETS.
For veal cutlets it should be cut one-half inch
thick from the leg, cut in right sizes for helping, have
a spoonful of lard and butter each in a hot spider; lay
in the veal and cook well, brown on both sides, salt
The Queen Cook Book 6 I
and pepper the veal first, then dip in beaten egg and
rolled cracker; lay it in spider and brown again. Make
a gravy.
* PICKLED TONGUE BOILED.
Wash it and put it in a kettle of cold water,
boil gently three or four hours, till when you
pierce it with a fork it is tender; then take out and
skin it, trimming off the roots. Do not let the water
boil out. When cold slice it thin, place it on platter,
the pieces overlapping each other all around the platter;
put in the center nasturtium flowers or seeds, and
parsley around the edge. A nice supper dish. It is
also nice warmed up in milk gravy.
JELLIED TONGUE.
Boil until tender a pickled beef tongue. When
cooked throw into cold water for a few minutes, then ,
peel. Save a pint of the liquor which the tongue was
boiled in. When the tongue is perfectly cold slice
thin as for the table and half hash it. Dissolve two
ounces of gelatine in one pint cold water. Plan to
cook a piece of veal the same day or day before, so as
to have the gravy. Take one teacup of the gravy, two
tablespoons of light brown sugar, add to the gravy
three tablespoons of vinegar or juice of one lemon,
one pint of liquor the tongue was cooked in, the dis-
solved gelatine and a pint of boiling water. Strain
through a fine sieve and set in cold water till it begins
to thicken. Take a jelly mold and put in a layer of
jelly, then a layer of tongue and then of jelly, and so
on till all is in. Set it on ice over night to get solid. .
. When you are ready to use it, dip the mould in hot ,
water quickly and turn out on platter. Garnish with
parsley or any soft fine green. This makes a hand-
some dish for lunch or tea. Cut it with a sharp knife. ,
62 The Queen Cook Book
JELLIED CHICKEN.
Take one or two chickens according to number of
persons; cut up as for fricassee chicken; cook slowly
with just water enough to cover, till very tender; sea-
son as for eating; take up the chicken; boil the liquor
till it will jelly thick when cold. Pick the meat to
pieces; cut in small pieces; season with salt, pepper
and a little butter while hot, and then put a layer of .
each in the mold alternately when just cool; then set
it in the cold to harden. To use on table cut in slices
with sharp knife. -
GLAZED PIGEONs.
Pluck, singe, draw, and wash lightly (do not lay
them in water, but rinse off) rub in the salt, and brown
both sides in a hot spider, with half butter and half
suet for a few minutes, then put them in your kettle
with the browned butter, add enough hot water to
cover them, season just right and cook gently until
tender, cne or more hours, according to age, tightly
covered; when cooked remove the cover and let boil
rapidly (taking the birds out, being careful not to
break them) till the broth is rich enough to jell when
cold. Add a little cream and thicken. Serve the
pigeons on a platter, pour the sauce over them. Serve
with the ordinary sour orange now so abundant and
cheap, cut in pieces (not slices) around the core, after
peeling, and take out the seeds, sprinkle well with
sugar or any salad dressing you like. They are nice
to serve with any game or poultry.
BAKED PIGEONS.
Clean the birds as directed before, season, stuff
with a nice turkey dressing adding a little fine chopped
The Queen Cook Book 63
salt pork, place them compactly in your baking pan,
with thin slices of salt pork on top, three, say, to
season, dredge with flour and nearly cover with hot
water, cover tight and place in a moderately hot oven
till tender. If the birds are old and tough, this is the
best way to cook them, but it will take two or three
hours. Add cream to gravy and thicken. Add water
while baking as needed.
To DRESS TURKEY AND CHICKEN.
Take your fowls from the roost at night, without
frightening or injuring them. Take them by the feet,
place the neck on a stick of wood and with an ax cut
off the head with one blow. Hang it up by the feet
till it stops bleeding. It is best killed three or four
days before using, in winter, and twenty-four hours or
more in summer, according to your convenience for
keeping it. If one has ice, it is a great help.
Thorough bleeding renders the meat of fowls whiter.
I have often wondered why some chickens purchased
at market were so dark. They probably killed them
without bleeding. Scald them well by dipping them.
twice in a pail of boiling hot water and giving them a
shake in it quickly. Be careful not to scald too much
so as to set the feathers, as then it will tear the skin.
Place the fowl on a board taking hold of its head, pull-
ing the feathers in the direction they naturally lie.
Remove all the pin feathers with a knife run under and
your thumb on top. Singe the hairs but do not smoke
over a blazing paper. Cut off the legs a little below
the knee; remove the oil bag above the tail which is . .
small and yellow; take out the crop by making a little
slit in front, being careful to remove the gullet and
wind pipe. Cut out the vent and cut a place or slit
64 The Queen Cook Book
long enough to put in your two fingers of the right hand,
and detach all the intestines and lights, being careful
not to break the gall sack which is attached to the
liver, situated near the upper part of the breast bone.
If this breaks you must not cook anything it touches,
and you must throw the liver away.
Now wash the inside well and quickly; rub inside
and out with salt and it is ready for the dressing.
TURKEY DRESSING.
Take as many slices of stale bread as you need to fill
your turkey (according to size). For a turkey of eight
pounds perhaps six large slices, cut thicker than for
table, or eight of baker's loaves, cut off all crusts and
spread with good butter as you would for eating; cut it
into strips and chop it fine with a chopping knife.
Season with a little salt, pepper and sage. Dry the
sage in the tin on the stove slowly, rub it very fine and sift
it on the bread, enough to give it a good flavor; beat
two eggs and stir in with just hot water or milk enough
to moisten so it will cling together somewhat. If in
the season of oysters, it improves it very much to add
a large pint lightly chopped, taking out the hard lobes.
Stir well together and make good use of your tasting
powers. Stuff the body lightly full, do not pack it. It
must have room to swell, or it will be heavy. To have
good dressing you must use light bread. Stale baker's
bread sliced and dried in the oven and grated on a
coarse grater makes the nicest and lightest dressing,
then stir in two tablespoons of butter with the other
ingredients. By stale bread I mean two or more days
old. You can use onion or sage or any other flavor-
ing you like for the dressing. -
The Queen Cook Book 65
- A
To Roast A TURKEY.
The dressing adds very much to the flavor of the
turkey as well as keeping it plump. Stuff the body
then the crop and sew it up with a coarse thread; then
truss it by turning the tips of the wings under the
shoulder (they will stay themselves); then tie the legs
down to the rump with cord, tight. Of course you
have rubbed it inside and out with salt before stuffing.
Put it on the rack in your dripping pan on its back,
after you have rubbed the outside with butter. Put
water in pan, not enough to cover rack or you will
have a par-boiled turkey, a little salt in water, and
baste it every fifteen minutes. Do not burn it, but it
it may get brown a little in three-fourths of an
hour. Then make a stiff dough of flour and water, a
little salt, and roll out the dough one-half inch thick,
large enough to cover the top and sides of turkey;
leave it on till about done, then lift it off and baste
again, and have the top and sides a nice crisp brown.
Keep hot water in tea kettle to replenish as the water
boils out. If too fat dip it off of gravy and thicken
with flour, making the quantity according to size of
turkey. An eight or nine pound turkey will roast in
two hours. A fourteen-pound will take three or more
hours. If you like you can boil the giblets (that is,
the liver, heart and gizzard) till tender, hash fine and
add to gravy. Allow twenty minutes' time for every
pound of turkey and twenty minutes longer. A young
hen turkey is the best for roasting. It should be
plump and fat, the legs black, the skin white and
short neck. If old the legs will be reddish and rough.
A gobbler, if young, will have black legs and short
spurs. They are much larger than a hen at same age.
The flesh of an old gobbler is strong and tough, legs
- 66 The Queen Cook, Book
reddish and long spurs, and the grizzly end of breast
bone will be hard and sharp, the same as in an old
chicken. You can not give it the flavor of a young
turkey. Serve with cranberry sauce, pickles, sweet
potatoes and fried oysters. Fry the oysters while the
turkey is being carved, as a cold oyster is not relisha-
ble.
To BoIL. A TURKEY, OR STEAM IT.
Dress and prepare it the same as for roasting. Rub
it with lemon, sprinkle with flour, tie it up in a sheer
cloth with cord; put it into boiling hot water, after stir-
ring up two tablespoons of flour in a little milk, add-
ing one quart of milk and the flour to the water, salt
also; let it simmer, not boil hard, till tender. Stir the
water four times as the flour settles. This preserves
the juices of the fowl, which makes it more nourish-
ing. Make a drawn butter of the liquor.
COLD ROAST TURKEY.
Is nice sliced off for tea, or warmed in the gravy
for breakfast, or made in croquettes. -
To PREPARE GIBLETs.
Cut the gall bladder (being careful not to break it)
from the liver and throw it in the fire or bury it. Cut
the heart open, remove the clotted blood. Cut the
gizzard open to the inner lining, but do not cut it,
drawing the meat from it. Wash and they are ready
to boil till tender, salt. - -
CHICKENS.
Chickens, ducks, geese, pigeons and all birds, are
cleaned, dressed and trussed in the same manner as
turkeys, according as you wish to broil, fry, or roast.
3. > . . *i; . . . " - 3.
*
, , , ,
* ~ * : *
The Queen Cook Book 67
Select a chicken with firm flesh, yellow skin and legs.
If young, the cock will have short spurs, and cock and
hen will both have soft smooth legs, and tender skin.
The small end of breast bone will be gristly and not "
a sharp bone. A chicken not full grown has not a
good flavor. A chicken six months or more old is best
for broiling. They should be drawn or emptied as soon º
as killed and hung in the coolest place, if cold weather,
two or three days.
ROAST CHICKEN.
Prepare it for roasting in the same way as a tur-
key, allowing fifteen minutes to every pound, basting
every fifteen minutes. Fifteen minutes before it is
done, rub it with butter, sprinkle with flour, let
brown, make a gravy, adding a cup of cream, using the
giblets if you like.
BOILED OR STEAMED CHICKEN.
Prepare it and boil it the same way as a turkey
to eat with boiled rice.
To BROIL SPRING CHICKEN.
Singe and clean the outside taking off the head and
feet, split the chicken down the back, taking out the
internals. Break the breast bone, so it will lie flat.
Rub both sides with butter and salt. Rub the gridiron
with suet, lay the chicken on; the inside down, and
have a close sheet iron cover, and not very hot coals,
renewing them twice. When it is over half done turn
it and let it brown. It will take from thirty to forty-
five minutes to broil, with a steady heat. It must not
burn. Take it up, rub a little butter on it and
sprinkle with pepper. Serve immediately.
/
68 . The Queen Cook Book
CHICKEN WITH CREAM.
Take a spring chicken and prepare it the same as
for broiling, place it skin side up, on the rack of
roasting pan, with a little water salted, and covered.
When just done, brush it over with beaten egg and
sprinkle with rolled cracker, and let it brown; make
a cream gravy and put in gravy boat.
FRIED CHICKEN.
You can cut it up as for fricassee chicken and fry, or
butter it. and put in oven in dripping pan to bake and
brown, or cut it up and cook it the same as chicken
with cream, only put the cream, on the chicken platter.
FRICASSEE CHICKEN, WHITE.
, Singe and dress the chicken as directed, first dis-
joint the legs at each joint, then the two wings making
six pieces. Cut through the ribs on both sides break-
ing off the lower back. Disjoint the neck and upper
back from the breast, cut the breast in half length-
wise, smoothly in two pieces, make two pieces of
lower back. Salt and put in kettle and cover with
boiling water, and just boil only till tender, an hour or
more according to age. When the chicken is done,
there should be nearly water enough for gravy by the
addition of a cup of milk, or a half cup of cream, and
a little butter if the chicken is not fat. Pepper.
You can put on bread or biscuit split if you like.
Some like finger strips of salt pork cooked with
it. Serve with boiled rice. sº
FRICASSEE CHICKEN, BROWN.
Prepare the same as the above only brown your
flour and butter for the gravy, and brown the chicken
f
The Queen Cook Book 69
in the butter and put it back in kettle and thicken
with the brown flour. \
CHICKEN POT PIE.
Prepare and cook the chickens the same as for
fricassee ready for table, only have more broth for
gravy. When the chicken is within twenty-five min-
utes of being done, stir up stiff enough to cut off with
spoon, baking powder biscuit, what you need; drop in
steamer on top of chicken. Steam thirty minutes;
take up, thicken gravy, pour some on platter over the
chicken, put the rest in gravy dish.
BAKED CHICKEN PIE.
Make a fricassee of two chickens and thicken, cook
and season all ready for table. Then line the sides” .
and bottom of your baking pan (all in one piece of
crust), with a good pie crust one-fourth of an inch
thick. Put in the chicken hot, with part gravy and
cover with crust a little thicker. As soon as the crust :
is baked it is done. Put it on table in same dish.
Have some gravy in gravy dish, for crust at table. . .
This is always nice to have with roast turkey on
Thanksgiving day, and if a large table it helps the tur-
key to -go farther. Remember, the right seasoning
with pepper and salt is the beauty of meats. -
CHICKEN SALAD.
Cut up two tender chickens, salt as for eating, and
put in boiling water, enough to hardly cover, cook till
tender, take all the bones out while hot, let get cold,
then cut in small bits like large peas and the celery
the same with a silver knife. Have one-half as much.
celery as chicken, in measure, that is, to one quart of .
chicken, one pint of celery. Mix them together and
- 7o The Queen Cook Book
cover tight to exclude all the air. You can prepare
this and the salad dressing in the fore part of the day
for the evening. The broth that is left will make a
nice little soup.
SALAD DRESSING.
Boil six eggs eight minutes, then drop them one
minute into cold water (which prevents the outside of
yolk from turning green). Rub the mealy yolks
smooth with a silver spoon and in an earthen dish, add
gradually, beating well, one even teaspoon of salt the
last thing, six tablespoons of softened butter; two even
teaspoons of mustard, twelve tablespoons of vinegar.
Melt more butter than you need, so as not to use the
froth and settlings. This will thicken as you stir in or
drop in the vinegar; if too thick stir in more vinegar
and butter. When nearly ready to use it, mix care-
fully with a silver fork; this dressing, with the salad,
arrange nicely in a salad bowl, garnished with parsley.
CHICKEN CROQUETTEs.
Cook one four pound chicken tender as for eating;
take out all the bones, skin and gristle. When cold
chop fine, add one fourth as much rolled cracker, or
bread crumbs as you have meat by measure; one-half
pint of cream or milk, boiling hot, or the hot broth of
chicken, enough to make it just moist, to cling together
nicely and swell the crumbs, a heaping tablespoon of
butter, two well-beaten eggs; season. Stir well to-
gether, and make up in cone-shaped balls, flatten a
little, then dip in beaten egg, and then in rolled
cracker, and fry a light brown on both sides in spider,
with half butter and half suet. Do not dry them up
by cooking too fast, as this destroys the nourishing
juices of anything. Most recipes say cook them in
The Queen Cook Book 71
boiling lard, but they are not so healthy. It might do
in boiling hot suet. Serve with a napkin on platter,
and garnish with parsley or celery tops and half quar-
ters of lemon.
CHICKEN AND OYSTER CROQUETTES.
These are made the same way with the addition of
one pint of oysters to every pint of chicken. Wash
the oysters in as little hot water as possible, which
scald with the oyster broth, and skim, then use it to
moisten the croquettes instead of milk or cream, as far
as it will go. Take out the hard lobes of the oyster,
season with salt and pepper, chop raw, lightly, then
mix with the chicken.
MEAT CROQUETTEs.
Cold roast chicken, turkey, lamb, or beef, can be
prepared in the same manner, taking out all the hard
bits, for meat croquettes.
TENDER CHICKEN.
“After a fowl is killed by cutting off its head, hang
it in a cool place until it becomes cold; keep it one,
two or three days, according to weather; it is then as
tender as it ever will be, and the flavor will never be
better; no further keeping will ever improve it. This
advice should be heeded by those housewives who pre-
cipitate a chicken from the hen-coop to the dinner-pot
when company comes unexpectedly and then wonder
why the chicken is so tough, or lacking in the best
flavor.” Those who keep chickens can try it.
PORK.
Pork is considered more indigestible than any other
meat, and should not be eaten by persons of weak
72 • The Quccu Cook Book
digestion or by young children. It is particularly
injurious to any one that is liable to any skin disease.
It is best used in cold weather, and should be.
thoroughly cooked. In healthy pork the lean is of a
fine grain and pale red color, the fat white and the
skin smooth. If the flesh is soft, the fat of a yellow-
ish white with small kernels, it is diseased pork, do
not eat it under any circumstances. It is the way the
pig and hog is fed that causes diseased pork. Many
people think any slops they can pick up round town is
good enough for a pig, no matter how old it may be.
No wonder there is trichina in pork. Feed them as
if you were a rational being appointed to care for
them and keep their pens clean, take the same fore-
thought and care of them as one ought of his chickens
or cow, and you will be rewarded accordingly.
ROAST LEG OF FRESH PORK.
Wash and scrape the rind, salt and sprinkle with
flour if you like; first take out the bone and fill the
cavity with turkey dressing. Gash the rind in half
inch squares. Roast in hot oven from three to four
hours, according to size. Dip off the fat, add water
and make the gravy. Serve with onions and apple
Saul Cé. g
RoAst LoINGoF Pork.
Roast a loin the same way, with or without dress-
ing. Bake twenty minutes to the pound and twenty
minutes longer. Serve with apple fritters.
ROAST SPARE RIB.
Crack the ribs across the middle, double together, *
fill in with turkey dressing, rub with salt, sprinkle with
pepper and flour, sew it up, put it on the rack of drip-
The Queen Cook Book 73
ping pan, when one side is brown turn it and brown
the other, pour off the fat and make a gravy; or roast
plain.
PORK TENDERLOINS.
Split them in two or three slices for they swell very
much in cooking, salt and pepper and fry brown in
drippings, cook thoroughly and make a gravy. .
PORK STEAKS AND CHOPS.
This is simply to salt and fry in the spider,
thoroughly cooking till a nice brown on both sides; take
out the meat. add water, salt and pepper; thicken
with flour. & -
FRIED SALT PORK.
Cut slices one-third of an inch thick (freshen if too
salt), fry brown, pour off if too fat, make a milk
gravy.
BOILED HAM.
First soak it over night in just warm water. Wash
and scrape it, place over a slow fire, not to boil, for
two hours, with plenty of water, then place it on the
stove where it will just boil till a fork goes in easily.
If it is a whole ham it will take six or seven hours, ac-
cording to size; let it stand till cold in liquor. Then
take up and peal off the skin, rub over it beaten egg
and sprinkle fine rolled cracker all over it and place in
oven till it browns nicely. Then stick the top with
cloves. Make a paper ruffle for the shank bone. A .
large porcelain kettle is the best to boil it in. Letting
it stand in its own liquor till cold, with cover off,
renders it more tender, juicy and of fine flavor, if it
was good to begin with. - *
sº 74 The Queen Cook Book
CoLD BOILED HAM.
... It can be used in other ways, besides slicing off cold.
Slices can be dipped in egg batter and fried, or the
scraps can be hashed and stirred into an egg omelet,
or scrambled eggs; or hash some and season right
(not too much as they do at restaurants), with
mustard, salt, and pepper for ham sandwiches.
FRIED HAM AND Ecgs.
I do not think it very eatable; it is so hard, but the
eggs are very relishable fried in the ham fat. This is
one way, cut the slices not quite one-half of an inch
thick, trim off the rind and all that is discolored.
Heat the spider hot and lay in the slices of ham. As
they brown on one side turn and brown the other
side, then pour over the ham a few tablespoonfuls of
boiling water, how many will depend on the quantity
of ham. Cover the spider closely, and set where the
heat is slow for fifteen minutes. The water by that
time should all be absorbed and the ham delicious.
To Bake a HAM.
Many persons have never thought of baking a ham.
This is the way they do it down in old Virginia. Soak
it over night in warm water. Scrape it clean, wipe it
dry. Make a stiff dough of water and flour, roll it out
one-fourth of an inch thick, the size of ham and lay it
on the ham with the rind up. Put it in deep pan on
muffin rings to keep it out of drippings. A good sized
ham will take from five to seven hours. When it is
tender take off the crust and peel off the skin, cut off
all the discolored places, glaze it all over with the
The Queen Cook Book 75
yolks of two well beaten eggs, and sprinkle fine rolled
cracker on, and put it in oven again to brown.
ANOTHER WAY.
Prepare it as for boiled ham, and boil till nearly
tender, three or four hours, according to size, remove
the skin, put it in on the rings in pan, rub over it the
juice of two large lemons, then cover with brown
sugar, place in oven until nicely browned. Cover
with a large tin pan, press with a heavy weight over
night. Some like grape or currant jell well rubbed
into the ham while hot, instead of lemon or egg.
VIRGINIA-CURED HAMs.
From the American Agriculturist.
in Virginia we pride ourselves on our knack of cur-
ing hams, and the fact that Virginia-cured hams are
greatly prized and sought after by outsiders proves
that our pretentions are not altogether groundless.
There is, in fact, a delicacy of flavor in a ham cured
after the old Virginia method that is not found in ba-
con raised and cured elsewhere. This is partly due to
the feeding of the hog. The hogs of Western pork-
raisers are fed with a view to producing a great mass
of flesh, for every pound adds to the profit of the pork
dealer; but in Virginia, where we are merely raising
for our own households, we aim for quality rather than
quantity. We do not aim to have enormously large,
fat hogs, knowing that they will not be delicately fla-
vored, but are satisfied to have them weigh about one
hundred and fifty pounds. We let them run out in
the pastures and graze, or range the woods and live on
mast until about six weeks before killing time, when
we put them up and fatten them on corn.
|
;
76 The Queen Cook Book
After the hogs have been killed and cut up, we cure
the hams as follows: First, rub a teaspoonful of pul-
verized saltpeter on each ham, to give it a red color,
then rub it thoroughly with salt, and lastly with a mix-
ture of molasses, brown sugar, and black pepper.
The same flavoring may also be applied to jowls if
desired. Pack the hams away, with the skin side
down, leaving them in the bulk from four to six weeks,
according to the weather, as it takes the saltpeter a
longer time to strike in when the weather is cold. In
old times when they were unpacked the hams were
always put in the smokehouse and smoked about six
weeks by a slow, smoldering fire made of green hickory
chips. About April first, the smoking was completed,
and then there were two ways of proceeding; either
to leave the meat hanging or to pack it away again in
hickory ashes carefully saved during the process of
smoking. The latter plan was doubtless the best and
safest. When it was pursued there never was any
complaint of skippers or other vermin in the meat.
. This was the method pursued by the Massie family, in
Virginia, whose hams commanded an extra price from
their superior excellence. The early spring is the time
these insects first appear, and as the smoking goes on
then, it serves to keep them at bay. But of late years
Virginians have almost given up smoking their meat.
We kill hogs on so much smaller a scale than in
slavery times that we can keep the meat in our store-
rooms without the need of a smokehouse. Some
housekeepers congratulate themselves on having cut
loose from the old, troublesome method of curing
meat, and they say it is just as well flavored without
smoking. Possibly it may be; but I have noticed that
skippers and other insects have increased enormously
since we discontinued smoking our meat, and many a
The Queen Cook Book 77
... ham that ought to have furnished the family with
choice cuts finds its way into the soap fat. I am,
therefore, convinced that the old plan is the best and
safest. If, however, this is inconvenient, try to pro-
tect the meat from insects by means of bags. As soon
as they have dried out, after being unpacked from the
bulk, rub them thoroughly with black pepper, and put
them in sacks of stout cotton, tied above the hock.
Do this by the middle, or at latest by the last, of Feb-
ruary, as any delay might occasion the loss or serious
damage of the meat.
The mode of boiling a ham has a great effect on its
flavor. A ham should be soaked twelve hours before
it is cooked. Then it should be scraped and sunned
the previous day, unless it is very fresh. It should be
put on in cold water, and cooked slowly and gradually.
Then leave it in the pot until it is cold, as it will thus
re-absorb a considerable portion of the juices it has
given out in boiling. Then skin it, and brown it
slightly in the oven, sprinkling it first with grated
crackers and a little black pepper. Serve it in a dish
garnished with parsley, and you will find it “a dainty
dish to set before a king.
HAM FORCEMEAT.
... I pint cold cooked ham A teaspoon salt
chopped fine - % teaspoon cayenne pep-
I pint new milk per
% pint dried bread crumbs I teaspoon, even, mustard
or cracker Yolks of three eggs
2 tablespoons chopped parsley
Put the bread in the milk on to boil, stir until it
thickens, take from the fire, stir in the eggs, add the
other ingredients, set away to cool. This may be
78 The Queen Cook Book
sliced off cold or used as stuffing for game or meats,
or made into croquet shape, dipped in egg and bread
crumbs, fried or browned in hot fat.
CHICKEN ForceMEAT.
This is made the same way, only using a four pound
chicken instead of ham.
PICKLE FOR CURING HAMs.
To six gallons of water add nine pounds of salt,
half coarse, half fine, three ounces of saltpeter, three
pounds of brown sugar, one pint of molasses, one
heaping tablespoon saleratus. Boil all together and
skim; let it stand till cold, then pour over the hams,
which have been rubbed with a little fine salt and
pack in a barrel. Let them lie in the brine five or six
weeks, after which drain and smoke for three days.
You must make enough to cover the hams. Put a
weight on top. The same preparation is used for
pickling beef. A pork barrel will answer for pickling
beef, but after being once used for beef must never
again be used for pork. Many losses occur from ig-
norance of this fact.
PIG's HEAD CHEESE.
Split open a pig's head, singe off the hair; cut off
the whole mouth, nostrils, ears and dig out the eyes,
brain and everything but the meat. Wash it clean,
soak it over night in warm water with two even tea-
spoons of soda in it. Next morning scrape the skin
well and wash in two waters. Rub it well with salt.
and put over to boil with water enough to cover it.
Skim it as often as it rises. When cooked so the flesh
The Queen Cook Book 79
leaves the bones take it up with the help of a skim-
mer. Then take out all the bones; be careful to get
all the small ones. Chop it fine. Season to taste
with salt, pepper and dried sifted sage; stir it in. Lay
a thin cloth over a colander, put in the meat, fold the
cloth tightly over it, cover with a plate the right size
and lay a heavy weight on it over night to press.
Some add the pig's feet with it dressed as for souse.
It makes a nice dish sliced off for tea. Can put vine-
gar on it as you eat it. A good change for breakfast
with soft-boiled eggs and milk toast. A good winter
dish.
PIGS’ FEET SOUSE.
Take the legs and feet of two pigs about eight
inches long from the toes up, cut them in two about
four inches long each, cut off the entire ſoot, singe off
the hairs, soak them over night in warm water, putting
in two even teaspoons of soda as a cleanser. In the
morning scrape them well, dipping them in hot lye,
then wash them in two more waters. They must be
scraped and soaked till they look white. Then put
over to boil for one-half hour, throw off that water
and put on another with salt. Skim often; let boil
till the bones will easily pull out, but do not pull
them out, but put them in a jar with half vinegar
and half the liquor they were boiled in. To prepare
for table for any meal you wish, though best for sup-
per, season, add more vinegar and boil for five minutes.
Serve hot.
6
FISH.
Fish is not considered so nutritious as meat, but we
can eat more of it, as it is more easily digested.
s There is not much doubt but that it would be better
So - The Queen Cook Book
for us, if we ate more fish than we do. It is very
healthy and by some considered brain food. I notice
in most recipes for cooking fish, that lemon, onion
and vinegar are recommended. Use them if you like,
but we prefer the delicate flavor of the fish. Lemon
or vinegar may be a relish on frogs or shrimps.
BAKED FISH.
The fish should always be very carefully and thor-
oughly cleaned, scraped outside and washed well. All
fish should be thoroughly cooked. Wipe it with a dry
cloth, rub in the salt, on both sides, and fill with tur-
key dressing; sew it up carefully, do not pack it, as it
will swell. If you leave the head on clean it well. . I
take it off. Lay it on the rack of roasting pan after
rubbing it with softened butter, put in pan a little
water and baste three times. It will take an hour or
more according to size. It is served with drawn but-
ter, Hollandaise, or oyster sauce. When fish is well
cooked it will cleave from the bones easily.
STEAMED FISH or BOILED
Fish to make turbot is better steamed than boiled.
Dress it nicely, rub with salt, and wrap it in a sheer
cloth, that you may take it out without breaking. It
can be steamed and stuffed with turkey dressing for
dinner and served with drawn butter. To boil fresh
fish of any kind, clean the fish, wipe dry, rub with
salt both sides, roll firmly in a thin white cloth, wind
a cord around the fish in several places, put in a large
kettle of hot water salted. If the fish weighs ten
pounds allow one and a half hours or less in propor-
tion. When done take out and drain, take off the
cord and cloth, peel the skin off, taste to see if it is
Ö
The Queen Cook Book 8 I
salt enough. Serve with Hollandaise sauce or drawn
butter.
FRIED FISH.
Fish to be fried, after being well cleaned, wipe
with a dry cloth, rub with salt, dredge lightly with
flour, place in hot spider with drippings and butter.
Turn carefully without breaking, when brown. Brown
both sides, but do not burn. Cut the pieces three
inches. wide for frying. All fish should be freshly
caught.
CREAMED FISH.
A nice breakfast dish. The day before you wish
to use it, prepare a fish the size you need, rub salt on
it, wrap in cheese cloth, either steam or boil it slowly
for thirty minutes; skin it and take out the bones
while hot, and when cool take a silver fork and pick it
into flakes. Be careful not to muss it. In the morn-
ing put over the fire one pint of milk, braid together .
two tablespoons of butter and one of flour until smooth;
when milk is hot stir in some of it gradually on
the paste until it is boiled enough to cook the flour,
pour on the fish; a sprinkle of pepper and salt.
TURBOT A LA CREME. .
Steam until tender, one white fish, first rubbing it
with salt, after nicely cleaning. Then take off the
skin, pick out all the bones; pick the fish up. For
dressing: One pint of milk, boiled; braid together
two teaspoons of flour, four tablespoons of butter and
stir in milk with white pepper and salt as you like. Cook
five minutes, stirring all the time. When cool add two
well beaten eggs. Put in the baking dish a layer of fish
82 . The Queen Cook Book
then a layer of dressing, and so on, till the dish is full;
a sprinkle of rolled cracker crumbs on top and sprinkle
this with milk enough to moisten them. Bake one-
half hour in moderate oven, browning the top. Serve
in same dish, which should be a pudding dish. A nice
supper dish, with hot biscuit and saratoga potatoes.
The dressing must always be only as thick as cream.
FISH Souffle To BAKE IN SHELLS.
Prepared the same as for turbot, only you mix
fish and dressing (after cooking) with one small cup of
fine rolled cracker, with a fork. Fill the shells or
cups (butter them first) with the fish; sprinkle top
with cracker, dampen with sprinkle of milk. Set them
in dripping pan of hot water, bake twenty minutes,
brown the top. Serve hot for lunches.
CREAMED SALMON.
Drain the liquor from a can of salmon and chop
fine. Then proceed the same way as for other fresh
fish to make a turbot or soufflé. If you use fresh sal-
mon you must boil it first. Season.
CANNED SALMON.
Canned salmon is cooked before canning. If you pre-
fer it heated, set the can in steamer, or boiling water.
Open, drain off all the liquid, then remove to a platter,
taking out any skin or poor pieces. Garnish with
parsley. &
Potted SHAD OR ANY FRESH Fish.
Make use of it the day it is caught if possible. For
five pounds of fish rub in two even tablespoons of
The Queen Cook Book 83
salt. Cut the fish in pieces about an inch wide and
four inches long. Make a mixture of spices, of one
even teaspoon of white pepper, two teaspoons each of
cinnamon, cloves and allspice, mix thoroughly. Put
a layer of fish in a stone jar and sprinkle each layer
with the mixed spice, sprinkle flour and bits of butter
on each layer, repeating till done. Fill jar with equal
parts of vinegar and water. Tie on top a stiff writing
paper and lay on top of that a stiff dough of flour and
water. Bake from four to six hours. When cold
slice.
A SUPPER DISH.
Select a three-pound fish, dress, salt and wrap in a
thin cloth and boil or put in steamer, salt the water,
cook thirty minutes. While this is boiling (if you wish
it), boil four eggs hard, say eight minutes, drop them
into cold water for one minute, so the yolk outside
will not turn green. When cold separate the yolk
and whites and chop each separately. Remove the
fish to the center of a large platter. Place about four
inches of the yolks and then four inches of the
chopped whites alternately till you have encircled the
fish. Wash and chop fine parsley enough to sprinkle
over the whole. Cut lemons in two lengthwise, then
cut each half in four pieces and lay around the fish,
serving it with it, either hot or cold. Serve with
creamed potatoes and spiced pickles.
BROILED FISH.
When fish are to be broiled they should be split
down the back, leaving head and tail on. Wash and
wipe dry, salt, grease the whole .broiler with suet;
place the fish flesh side down, which should always be
cooked first and longer, on medium hot coals. When
84 - zhe Queen Cook Book
half cooked turn platter on, then turn platter and
broiler over together, unless you have a double wire
broiler; the skin side needs careful attention, as it
burns easily. When done loosen carefully, so as not
to break it, and slide onto platter inside up. Serve
with pepper and butter.
SALT BOILED MACKEREL.
Soak in tepid water twelve hours, changing the
water once or twice according to saltness. Clean,
wipe dry with a cloth. Wrap the fish in a cloth and
boil slowly fifteen minutes. Drain from the water,
pepper and butter it, set in oven three minutes, serve
with baked potatoes.
BROILED SALT MACKEREL.
Is prepared in the same way, only broiled instead of
boiling. t
HALIBUT STEAK.
Take a piece halibut an inch or more thick, rub in
salt, butter the bottom of dripping pan, pepper it.
Sprinkle with one tablespoon of lemon juice, cut in
bits one tablespoon of butter and put on it; bake
thirty minutes. Serve this with Hollandaise sauce
which may be prepared, all but cooking, several hours
before needed. - -
HOLLANDAISE SAUCE.
Measure one-half cup butter and cream it, add the
yolks of two raw unbeaten eggs. When nearly ready
to serve, add the juice of one lemon, one-half of a
cupful of boiling water slowly beating until it thickens
like soft custard, cooking in double boiler.
The Queen Cook Book Qe 85
CREAMED COD FISH.
For four persons, pick up a bowl full of cod fish
fine, picking out all the bones. Freshening by
squeezing it with hand in a quart of cold water from
three to five minutes, leaving salt enough in it to salt
the cream or milk it is cooked in. Put it in a pint of
milk or half cream, squeeze all the water out. If you
use milk one tablespoon of good butter, if cream, no
butter. Thicken with a tablespoon of flour, one
beaten egg, and boil four minutes, just enough to cook
the flour, do not boil the fish any more as it makes it
hard; you can put it on as many half slices of bread as
persons to eat. Sprinkle the top with white pepper,
slice hard boiled eggs, as many as there are persons,
laying them on top. For a weak stomach cook it in
water, let them sip the thin broth. The beauty of
this depends upon not freshening too much or not
enough, this requires some experience. Soaking or
scalding cod fish to freshen it takes all the cod fish
flavor out of it, and no amount of seasoning can put it
back.
COD FISH BALLS.
Freshen the fish the same as for creamed fish,
Squeeze dry, to one cup of cod fish put two cups of
Seasoned mashed potatoes, two beaten eggs, mix well
with a fork, with cream enough to moisten and a little
butter. Make into balls one-half inch thick, nearly
three inches across, allowing two for a person. Dip
in beaten egg and then in flour. Brown in butter and
drippings. These are very nice. Do not cook too
fast. In cool weather you can prepare enough for
two meals. They are good for supper or break-
fast, with boiled eggs or poached eggs on toast.
86 7.#e Queen Cook Book
BOILED COD FISH.
Boil a piece of cod fish according to size of family.
boil thirty minutes slowly. Serve with mashed pota-
toes and drawn butter for dinner.
FRIED FROGS.
The hind legs are the only parts that are used. In the
markets you buy them ready skinned. Wash them
in strong salt water, then pour on boiling hot water,
let stand on them five minutes, then rub them with
lemon juice after wiping them dry, then rub with
salt, boil three minutes, wipe dry, dip in beaten egg
and then in flour or fine rolled cracker, then fry in hot
spider with half butter and half drippings and brown
them. Can prepare them in same way and broil
them; dress as broiled chicken.
LOBSTERS.
Lobsters when freshly caught, have some muscular
action in their claws which may be excited by pressing
the eyes. The heaviest lobsters for their size are the
... best. A four-pound one is good size. The male is
thought to have the highest flavor, the flesh is firmer
and the shell has a brighter red, and is considered
best during fall and spring. It may be readily distin-
guished from the female, as the tail is narrower and
the two uppermost fins within the tail are stiff and
hard; those of the female are soft and the tail broader.
Never buy a dead lobster. They should be perfectly
fresh and very lively. The male lobster is preferred
for eating and the female for making sauces and
The Queen Cook Book 87
soups. The female has a broader tail and fewer claws
than the male. If possible always boil the lobster at
home, but in some localities where it is a necessity to
buy them boiled, see that the tail is stiff and elastic,
so that when you bend it out, it springs back immedi-
ately, otherwise they were dead before boiling. Lob-
sters boiled when dead are watery and soft; they are
poisonous.
To BoIL AND OPEN A LOBSTER.
Fill a kettle with warm water (not boiling); put in
the lobster, head downward; add a tablespoon of salt;
cover the kettle and stand it over a very quick fire.
They suffer less by being put into warm than in boiling
water. In the latter they are killed by heat; in warm
water they are smothered. A medium-sized lobster
should boil half an hour; a larger one three-quarters.
Cooking them too long makes them tough, and the
meat will stick to the shell. When done and cool
separate the tail from the body and twist off all the ‘’
claws; shake out carefully the tom-allez (this is the
liver of the lobster and may be known by its greenish
color), also the coral. Then draw the body from the
shell, remove the stomach (sometimes called the lady), .
which is found immediately under the head, and throw
this away. Now split the body through the center .
and pick the meat from the cells; cut the under side
of the tail shell, loosen the meat and take it out in one
Solid piece. Now split the meat of the tail, open and
you will discover a little vein running its entire length
—this remove. The vein is not always the same color;
Sometimes it is red, sometimes black and sometimes
white; but in all cases it must be carefully taken out
and thrown away. The stomach or lady, the vein,
88 The Queen Cook Book
and the spongy fingers between the body and the shell,
are the only parts not eatable. Crack the claws and
take out the meat. To serve plain boiled lobster,
arrange the meat thus: taken out in the center of a cold
dish, garnishing with the claws, sprigs of fresh parsley,
hard boiled eggs cut into quarters and pickled beets
cut into fancy shapes. Let each person season to suit
one's self.
. LOBSTER TURBOT
Is made the same as fish turbot, or scalloped, as some
call it.
STURGEON.
Sturgeon fish are only good fried or baked. For
frying, boil it slowly for fifteen minutes to take out the
strong taste. If it is not already skinned, skin it, and
cut in two-inch pieces and fry as other fish, only
longer, till well done. It is a large fish and used to
be called Albany beef. It is indeed as large as a large
calf, being from four to six feet long. In a large fam-
ily one can use a piece large enough to stuff or fill with
turkey dressing, and bake, sew it up, putting slices of
ham on it and under. Parboil it first.
To Pickle SALMON.
I 2 pounds salmon 1 red pepper
3 quarts vinegar 15 pepper corns
I pint boiling water 3 bay leaves
2 onions sliced - 3 tablespoons whole mus-
2O cloves tard
3 sticks mace 3 tablespoons brown sugar
Clean nicely, rub it well with salt, using a table-
spoonful, cover with boiling water, and boil fifteen
The Queen Cook Book - 89
minutes to every pound. When done, drain off the
water, roll the fish tight in dry cloth, to dry it, then
skin it and cut it up. Tie all the spices in thin mus-
lin and boil in the vinegar and water fifteen minutes
till you get the strength out. Then put in the salmon
and boil five minutes. Have your air tight glass jars
in boiling water, empty and set in the hot water as
you fill them with the salmon full, then fill up all the
places well between with the boiling liquor; screw
tight and keep in a dark, cool, dry place. You can
pickle halibut and sturgeon in the same way.
^
EELS, STEWED OR FRIED.
They should not be eaten in the hot months, and be
eaten the day they are caught. Skin and clean the
eels, cut off their heads and take out all that is
stringy, cut into pieces about three inches long; par-
boil thern about ten minutes, drain off that water,
then put on one pint of veal soup stock, season with
salt, butter and pepper, boil slowly about twenty-five
minutes, then thicken with flour and pour over them.
Use parsley or onion if you like. Fry eels the same
as fish, after parboiling.
FRIED SMELTS.
Cut off the fins, wipe dry, beat two eggs and put a
melted teaspoon of butter in the eggs, dip the smelts
in the egg, then in the rolled cracker and fry like fish
in half butter and half lard; till they are a rich brown.
STEWED OYSTERS.
50 oysters % cup rolled cracker
% pint cream % half cup hot water
% pint milk Salt and pepper to taste
2 tablespoons butter º
Empty the can of oysters and broth in dish, pour
90 w The Queen Cook Book
on the one-half cup of hot water, take the hand (after
washing) and stir to rinse off the broth, and take out
the oysters with the hand (feeling for any bits of shell);
drain well; put this broth in stew kettle; let come to a
simmer; skim every particle of scum, then add the
cream and milk; let come to a boil. After putting
butter, salt and pepper on top of the oysters, set
kettle where it will not boil, pour the oysters in and
let startd, stirring a little, say eight minutes. As soon
as they begin to shrink take them off and pour onto the
rolled cracker in hot tureen, strirring so it will not be
lumpy. Serve immediately. If the oysters boil up
even once they become hardened. The pure flavor of
an oyster is better than anything you can flavor it
with. It needs nothing. g
OYSTERS ON TOAST.
This may be quickly prepared after everything and
all the family are ready for tea. Have coals ready for
the toast. Toast as many slices of bread as there are
members of family. Take as many oysters as you
need and scald the pure broth and skim, add butter,
pepper, salt, a little cream, and flour enough to make
it as thick as cream, and boil a minute to cook the
flour, then put in the oysters and let them get boiling
hot through without boiling. A half-warmed oyster is
not acceptable. Lay buttered toast on platter and
pour on oysters and broth. If more broth put it
in gravy tureen. Be careful not to have too much
broth on toast, or it will be soaked. The toast must
be toasted brown, not white nor black. I prepare
this myself while the maid toasts the bread, then it is
all served hot and seasoned desirable.
The Queen Cook Book 9I
FRIED Oysters.
Take the largest oysters, pour on a half cup of hot
water and stir to take off the liquor; drain well; lay on
dry cloth, then pepper and salt them and dip in beaten
egg, then in fine rolled cracker and fry on grid ile or
spider. Serve hot.
FRIED OYSTERs.
Another way is to prepare them in same way and
fry them in boiling hot fat—half suet and half lard.
They will cook a golden brown in three minutes.
OYSTER FRITTERS.
Select the largest oysters, drain well, lay on dry
cloth, salt and pepper them; take the liquor, boil and
skim, add salt, one cup of milk, three beaten eggs,
sift with six tablespoons of flour, one teaspoon of
baking powder, beat all well together. Have a spider
of hot fat as for fried cakes—half suet and half lard.
Put oysters in batter and drop one by one in the boil-
ing hot fat. First drop a small bit of bread in to
test the heat; if it browns quickly it is hot enough.
Turn them when half done. Cook them a golden
brown. It will take about four minutes. Serve hot.
BAKED OYSTERs.
Take large, fresh oysters; scrub the shells till per-
fectly clean, then place in baking pan in a quick oven,
and bake till they open themselves. Take off the top
shell, leaving the oyster in lower shell. Season with
a little butter, salt and pepper. Only those who live
near oyster beds can enjoy these in their freshness.
92 The Queen Cook Book
Ö.
BROILED OYSTERs.
Wipe your oysters (select large ones) in a dry nap-
kin. Season with salt and pepper; dip in raw beaten egg
and then in fine rolled cracker or fine bread crumbs.
Take a fine new wire, double in form of a hairpin, say
two of them. String the oysters on them and lay on .
fine gridiron, or fasten the wires on a long stick or
cane, and hold them in front of a hot fire. Grease
the gridiron with salt pork or butter. Bread crumbs
are prepared by drying slices in the oven and then
grating. Serve oysters on hot dishes and hot plates
always. -
OYSTER PATTIES.
Prepare a puff paste (see index), roll thin, cut out
with a cutter three or more inches in diameter. Leave
the bottom layer whole, cut out the center of two
other layers, leaving the rings one-half the width of
circle, place the two rings on the whole one. Make as
many as you need and bake on tins just a little golden
tinge, as they will brown a little more when filled.
You can make these the day before you use them, in
winter two or three days, and fill them thirty minutes
before eating. If you live in a city you can purchase
these of a caterer and fill them yourself. Prepare the
oysters the same as stewed oysters, only make less
broth. Fill the patties with the oysters, say three or
four, a little of the dressing; bake till boiling hot through.
Serve hot with rolls for one course. Or you can line
plain pattie pans with nice pie crust (or puff paste),
filling with the same and cover with a top crust.
Bake the same way. The first are delicious. Will
bake in twenty-five minutes.
The Qucen Cook Book 93
SCALLOPED OYSTERs.
For two quarts of oysters have two cups of fine
rolled cracker. Beil and skim the broth. Sprinkle
the bottom of dish with cracker then a thick layer of
oysters. Season with salt, pepper, and bits of butter,
then sprinkle cracker not one-fourth of an inch thick;
then sprinkle with the scalded broth enough to moisten
the cracker, remembering the oysters will moisten
some when heated; then another layer of oysters, and
so on, till the dish is ſull—having the crackers on top,
and sprinkle the top with one-third of a cup of milk.
It will take one cup of the broth and two heaping
tablespoons of butter. qº
RAW OYSTERS.
There are now regular oyster plates to serve six
oysters on, but if you have none, you can get six oys-
ters to each person in shells; wash and wipe nicely,
open them, leaving the oysters on the under shell.
Put six on a plate with one-fourth of a lemon in the .
center, or you can put them on a tea-plate. Each
one will season for himself. *
DRAWN BUTTER.
One pint of milk boiled, braid together two table-
spoons of flour, four of butter and stir in milk; season
with white pepper and salt; boil five minutes, stirring
all the time, when cool add two well beaten eggs.
This is really the foundation for all fish and chicken
sauces, or lobster, by adding onion juice or lemon,
celery juice, vinegar, mushrooms or capers, you have
all kind of sauces. .
94 The Queen Cook Book
HOLLANDAISE SAUCE.
Measure one-half cup of butter and cream, add the
yolks of two raw unbeaten eggs. ..When nearly ready
to serve, add one-half cup of boiling water, the juice
of one lemon, slowly beating till it thickens like soft
custard cooking in double boiler.
Լ
MAYONNAISE SAUCE.
Yolks of 3 raw eggs I tablespoon sugar
I teaspoon mustard I pint olive oil e
% cup vinegar I cup whipped cream
A pinch of cayenne I teaspoon salt
Juice of half a lemon
Beat the yolks and dry ingredients until they are
very light and thick (I always find better success to
beat eggs with a knife on a flat plate) set the eggs
where they will be cold before breaking; add a few
drops of oil at a time until the dressing becomes very
thick and rather hard, when the oil can be added more
rapidly; when it gets so that it stirs hard, add a little
‘vinegar; when the last of the oil and vinegar has been
added it should be very thick; now add the lemon
juice and whipped cream, and place on ice for a few
hours, or in a cold place. The cream may be omitted
without injury. To set this on ice during the beating
is better. g -
BoILED SALAD DRESSING.
3 raw eggs 3 tablespoon sugar
I tablespoon olive oil 1 teaspoon mustard
or butter I cup milk
I cup vinegar I even teaspoon salt
Stir oil, salt, mustard and sugar in a dish until per-
fectly smooth; add the well beaten eggs and beat to-
The Queen Cook Book 95
gether, then the vinegar and finally the milk. Place
in double boiler and stir from eight to ten minutes,
keeping the water boiling, till it thickens like cream.
MAYONNAISE DRESSING No. 1.
I give this recipe to show how much a Mayonnaise
depends upon the right mixing.
2 yolks raw eggs % pint good olive oil or
% teaspoon of mustard butter -
I teaspoon of lemon A pinch of cayenne
juice or vinegar }% teaspoon salt
Place the oil and eggs on ice if you have it, if not,
in the coldest place, for an hour. Beat your eggs well
with a knife, then stir in salt, pepper, and mustard;
work these well together, and then add drop by drop
the oil. Stir rapidly and steadily while adding the oil,
always stirring the same way. After adding one-half
the oil (or butter) alternate occasionally with a few
drops of lemon juice or vinegar. The more oil you
use the thicker the dressing. If it becomes too thick,
add a little more vinegar. More or less oil may be
added according to the quantity of dressing desired.
With care a quart bottle of oil may be stirred into the
yolks of two eggs alternating with the vinegar, after
adding the first gill of oil. In case the dressing should
curdle, that is, the oil and egg separate, which makes
the dressing oily and liquid, take at once two new
eggs on another plate, after beating well, add by tea-
spoonfuls the curdled mayonnaise, stirring rapidly and
steadily as before, and then finish by adding more oil
as directed. This dressing if covered tightly in a glass
jar, will keep in a cold place three or four days. You
can add whipped cream as you use it, or more vine-
gar. .
96 The Queen Cook Book
SALAD DRESSING WITHOUT OIL No. 1.
I half pint milk I tablespoon butter
Yolks 3 eggs I teaspoon salt
2 even tablespoons corn 2 tablespoon vinegar
starch I salt spoon white pepper
Put the milk on to boil, moisten the corn starch
with cold milk and stir it in boiling milk till it thick-
ens and is cooked with the salt. Then add the
beaten yolks, pepper, butter and vinegar. Cook one
minute and let cool. -
CREAM SALAD DRESSING.
Yolks of three hard boiled 2 tablespoons vinegar
eggs % pint thick cream
I tablespoon softened Yolk of I raw egg .
butter % teaspoon white pepper
% teaspoon salt
Mash the hard boiled eggs or yolks until fine, then
add the raw yolks and work to a perfectly smooth
paste; then add the melted butter, then by degrees
the cream, working and stirring all the while, now
add the vinegar, mix well, and it is finished. Keep cold.
LOBSTER SALAD No. 1.
2 lobsters 2 heads lettuce
% pint mayonnaise
Prepare, cook and dress two lobsters (weighing
four or five pounds) as directed (see lobster). Cut the
meat into dice size with a silver knife, put it in a cold
place till wanted. ' Make the mayonnaise. Clean the
two tail shells and one back in cold water, and with
scissors remove the thin shell from the under side of
tail. Wash and dry the lettuce leaves; put them
The Queen Cook Book 97
around the salad dish in two or three layers. Join the
shells together in the form of a boat, the body shell
in the center; put them in the salad dish. Mix the
mayonnaise and lobster lightly together, place it in
this boat. If there is any coral wash it fine and
sprinkle it over the top. Garnish with a chain of the
whites of hard boiled eggs cut into slices and lapped or
linked together. -
LOBSTER SALAD No. 2.
Cut up and season the lobster the same as chicken;
break the leaves from a head of lettuce, wash them
well and singly; put them in a pan of ice water for
about ten minutes, then shake the water off; place in
ice chest till time of serving; when ready to serve put
two or three leaves together in the form of a shell, and
arrange these shells on a flat dish; mix half of the
mayonnaise dressing with the lobster; put a teaspoonful
of this in each shell of leaves; finish with a teaspoon
of dressing on top; this is an inviting dish. .
A PLAIN DRESSING.
2 cups vinegar I even teaspoon salt
3 raw eggs % cup cream or milk
}% teaspoon dry mustard A sprinkle of white pepper
% cup butter
Stir into your milk the well beaten eggs, add the
seasoning, stir in the softened butter, beating thor-
oughly. Then in this pour the vinegar boiling hot
(do not heat it in tin), but cook it all in a double gran-
ite boiler, stirring continually and briskly so it will not
curdle. Return all to the granite pan, put over the fire
and keep stirring till it boils lively for one minute, then
remove to a cool place, then place on ice to stiffen; put
98 - The Queen Cook Book
all these ingredients gradually together; add sugar if
you like. Plain lettuce and pealed sliced tomatoes
with a liberal covering of mayonnaise sauce, is liked by
many, or simply with sugar and vinegar on.
CRAB SALAD, FISH OR SHRIMPs.
This is made by simply boiling I dozen crabs thirty
minutes, when cold pick out the meat and when ready
to serve mix the crabs with the mayonnaise the same
as lobsters. Fish or shrimps are used in the same way
- after being dressed and cooked. One can double any
of these recipes, or make only half of it as they need,
or use butter in place of olive oil. It is very uncertain
whether you can obtain pure oil in small towns or not,
as there is such a small demand it does not pay the
grocerymen to keep it. Some do not think it as relish-
able as butter nor as digestible. The experience of one
lady was, when she had a table of ten guests, she had
mayonnaise dressing on the chicken salad made with
pure olive oil. There were but three dishes that were
much more than tasted of. Another time she had
a company of about twenty-five; the mayonnaise was
made of sweet butter for chicken salad, and the salad
dishes were empty. Both companies were well ac-
quainted with salads.
MAYonnaise DRESSING No. 2. (In bottle)
Yolks of 4 raw eggs 2 even teaspoons salt
I quart bottle salad oil 2 even teaspoons mustard
8 tablespoons vinegar I quart cream
These ingredients are mixed the same way as may-
onnaise No. 1. Mixing the eggs and oil or butter first,
then add the seasoning. Then add by degrees the
quart of cream and bottle air tight for use. If well
The Queen Cook Book - 99
made, this will keep for six months. If one has occa-
sion to use this frequently, it is well to have it on
hand.
SAUCE TARTARE.
I teaspoon mustard 12 drops onion juice.
}% salt spoon pepper % cup butter
Yolks 2 raw eggs I tablespoon chopped pars-
6 tablespoons vinegar ley
I salt spoon salt
Mix as directed in mayonnaise.
SALAD DRESSING WITHOUT OIL No. 2.
4 raw eggs I cup butter
I }% pints vinegar I cup cream
% cup sugar I teaspoon salt
I even teaspoon mustard I even salt spoon red pepper
Stir all together as directed in mayonnaise except
the vinegar, beating it all the time, place it in double
boiler till it boils; then remove and beat in slowly the
vinegar. This will keep for weeks, corked tight, in
cool place. *
- FRUIT SALAD.
6 oranges % pineapple
6 bananas 34 cocoanut
Cut and slice the oranges (after peeling them) across
the grain, leaving the core out, peel and slice the ba-
nanas in rounds in a separate dish. Peel and dig out
the eyes of the pineapple and then grate it. Take
the dish that you are to serve it im, and lay in alter-
nate layers of fruit and sugar, till all are in, then on the
top pile fresh grated cocoanut. This can be prepared
two or more hours before you wish to use it.
IOO The Queen Cook Book
*
CHICKEN SANDWICHES.
Sandwiches of all kinds are made by spreading two
slices of bread with butter and placing them together
with meat between them. Bread should be twenty-
four hours old, must be moist and light; cut quite
thin slices with a very sharp knife; spread them thinly
with nice fresh butter, then with your hashed or
sliced meat. After the chicken is cooked, chop it fine,
when cold, to almost a paste, then moisten this suf-
ficiently so it will spread easily, with softened butter,
a little cream, salt, pepper, and a little mustard if you
like, but it must be very little. Spread and put two
slices together but do not press much; when ready to
serve cut in fancy shapes, diamond, oblong, etc.
Cover with damp napkin till ready to use.
VEAL SANDwichES.
Chop the nice, small pieces that are left from a veal
roast, and moisten with the veal gravy.
LAMB SANDwichEs.
Are made the same way as veal, moistened with the
gravy and seasoned to taste. The meats to all, must
beaperfectly smooth and spread evenly.
TONGUE SANDWICHES.
Boil the tongue the day before you wish to use it,
let it cool in its own liquor, take out, peel. Next day
slice, chop fine, add enough sweet cream, softened
butter, and seasoning of salt, pepper, or mustard.
The tongue should have been in brine three or more
weeks. A fresh tongue has no relish. It should be a
beef's tongue.
The Queen Cook Book Iol
HAM SANDWICHES.
To a coffee cup of lean ham finely chopped, add
three tablespoons of butter, the yolk of one beaten
egg, season as needed with salt, pepper and a very
little mustard. Just let it get boiling hot, then per-
fectly cold before spreading your buttered bread.
Another way is to mix the ham with mayonnaise dress-
ing to a soft paste, and spread between your buttered
thin slices of bread. Sardines, tongue, chicken, or
lobster, may be mixed this way in place of ham.
CHICKEN SALAD No. 2.
Boil two chickens tender, salted as for table, take
out skin and bone and all discoloring. Cut in strips,
and then in bits the size of large peas; put chicken and
celery on ice. For dressing; the yolks of four fresh
eggs, with the yolks of two hard boiled eggs. Rub
these smoothly. A good measure of butter or oil is a
tablespoon to each yolk of fresh egg. All the art con-
sists in introducing the butter or oil and vinegar by
degrees. It takes time to make a good salad. When
the oil is well mixed put in two teaspoons of salt, one
small even teaspoon of white pepper, two tablespoons
of vinegar. When ready to serve mix celery and chicken
well, then with a silver fork stir in the dressing, mix-
ing thoroughly. This salad to be crisp must be made
the day it is used. The best salad for health is simply
crisp lettuce with sugar and vinegar on it. These
mixtures do for a treat.
CABBAGE DRESSING.
This is very nice when one can not obtain celery for
a dressing for a chicken salad, made in the same way.
I O2 - The Queen Cook Book
as the chicken salad on page IoI, substituting the cab-
bage for celery, shave it very fine and chop it a little.
EGG SALAD.
Boil six eggs hard; chop the whites fine, and rub
the yolks smooth with a silver spoon. Sprinkle in a
little salt, pepper and chopped celery. Mix in mayon-
naise dressing, put this on lettuce leaves with a cup of
chopped chicken or of ham mixed in it, or use it for a
lettuce salad.
CREAM DRESSING.
Five eggs beaten separately; two teaspoons of mixed
mustard, butter the size of an egg, two teaspoons of
salt, one-half teaspoon of red pepper, three tablespoons
of the finest table oil, one pint of thick cream. Scald the
cream, stir in the yolks and continue to stir until it be-
gins to thicken, then add the seasoning and two or
three teaspoons of vinegar, then cool and add the
beaten whites. Stir in oil when cold.
EGGS.
Eggs are almost invaluable, particularly in the spring
of the year, when we can obtain them so fresh and
plentiful. Baron Liebig says: “There is more nutri-
ment in an egg than in anything of equal bulk that
exists in nature, or that chemistry can produce.” To
prove whether eggs are good or bad, place a few at a
time in a deep dish of cold water. The fresher the
egg the sooner it will fall to the bottom on its side; if
it falls on the end reject it; if it swims, it is bad thor-
oughly. To preserve eggs for winter use, after testing
them, put in the bottom of a one or two gallon wooden
*
The Queen Cook Book IO3
tub or keg with a flat cover, so they can stand on
either end when you turn the vessel once a week, so
as to keep the yolks from settling. The time to pack
is the latest fall eggs you can obtain, packing them as
fast as you can obtain them. You make more sure of
keeping them if you stop the pores of the shell by
dipping the eggs in a thin solution of gum Arabic and
let dry. I knew of one lady that kept them from the
first of November to the second week in April, simply
packing in salt. It was a very cold winter and kept
them in the cellar. Keep cool and be sure they are
all fresh eggs. An egg six weeks old will not hatch. If
you would like your hens to lay in winter, save all the
meat bones, dry them, and have them pulverized in
Some way and mix a little in their food; as much as
you think they would eat of gravel and sand in sum-
mer. Give them bones dried to peck at.
Hard boiled eggs should be put directly on taking
out into a dish of cold water for a minute or so, to pro-
tect the outside of yolks from turning dark.
BOILED EGGS.
Dip the eggs first in cold water to prevent their
cracking. Then put them in water simmering hot and
let boil slowly three and a half minutes. This just
cooks the whites and heats the yolks hot. Another.
Place the eggs in boiling hot water, move the dish to
the back of the range, cover closely and let stand ten
minutes. This causes the white to be of creamy con-
sistency, and the yolk not hard and dry. For hard
boiled eggs boil eight minutes—some like them fifteen
minutes.
. ..*s*
-*
IO4 The Queen Cook Book
PoACHED EGGs.
Butter the bottom of dish that you poach them in,
so they will not stick and break when you take them
up; put in two inches boiling hot water. The dish or
spider must be flat-bottomed; lay in muffin rings,
break one egg at a time in a saucer, put one in each
ring (no salt, as it hardens the white); do not have the
water boil, but only simmer; with a spoon dip the
water over each egg; be careful not to break the yolks;
as soon as the whites look like a thick veil over the
yolk they are done; they will cook in from three to
four minutes. Take a half slice of toast, sprinkle
salted hot water on it with a spoon and butter it as
for eating, lay one egg on each piece of toast, salt, and
pepper and lay a bit of butter on the center of each
egg. This can all be done while the family are get-
ting seated at table, as their relish depends much upon
their freshness. There are pans made out of heavy
tin now on purpose for poaching eggs, which hold from
two to six or more eggs, but the bottom cooks harder
than it does in spider.
SCRAMBLED EGGS.
For four persons take five eggs, break them in a
deep earthen pié-plate, half beat them, then add half
a cup of cream if you have it, if not, milk and salt,
stir a little, taste to see if salt enough; before this
place spider on stove with a piece of butter the size of
a large hickory nut, to get just sissing hot, pour in the
eggs and scrape one way with large spoon constantly
(do not stir round and round) cooking gently and
evenly; when it is as delicate as a boiled custard, take
it off quickly and pour into a hot dish. If you do not
The Queen Cook Book - 105
beat the eggs too much, it will be in stripes of mingled
white and yellow, but we like them best well beaten.
Turn them out before you think them quite done, they
will cook more; a good sprinkling of white pepper on
top. They will cook in three minutes or less.
OMELEt.
Three eggs beaten slightly together, two even tea-
spoons of flour, two-thirds cup of cream, or milk and
salt, stir till well mixed, place in hot buttered spider,
when browned turn one-half on the other half with
two knives.
OMELET.
If you prefer a dry fluffy omelet to a moist flaky
one, beat the white and yolk of the eggs separate. If
not, together slightly, add a tablespoon of cream for
each egg and salt. Have a flat spider hot and well
buttered, pour in the omelet, brown slightly on the
bottom having the top soft, roll one-half over the
other half deftly and serve in hot covered dish. Some
set it in oven on top of grate to brown instead of doub-
ling, but it is not so moist.
EGGs, PoinT SHIRLEY STYLE.
Separate the yolks and whites of three eggs. Beat
the yolks two minutes; add three tablespoons of cream,
one-half even teaspoon salt, beat a little more. Melt
half a tablespoon of butter in a hot spider, pour in the
yolks, when they thicken slightly pour the whites in
without beating. Let them be until they look nearly -
like the white of a boiled egg, then gently mix them
with a silver fork. Serve in hot dish or if you like on
buttered toast. Chicken or ham omelet is made by
IO6 The Queen Cook Book
placing either of them hashed and seasoned over the
omelet before turning it over.
BOB THE SEA Cook’s OMELET.
A real French omelet is a natural dish. It don't
want all the fixing most cooking folks put on her.
One would think by reading the books that it was as
big a thing to do as a suffler. Most books tell you
to beat up your whites till they stand, but it ain't
right. A Frenchman don't take no time in making
an omelet. While the butter is in the pan heating,
he gets his eggs ready. There ain't no use to separ-
ate whites and yellows. Break the eggs in a bowl,
stir them so whites and yellows is mixed thoroughly
and that's all. Two minutes does that. Now don't
you add water, nor milk, nor nothing. You can put
cream in, but then that don't make the old original
Johnny omelet, but something else that may be good
enough but new fangled. If you have any parsley,
chop that up before you begin, that is, if you want a
parsley omelet; the parsley, about a teaspoon to six
eggs, ought to be as fine as possible; add a little salt
and very little white pepper to your eggs and when
your butter is a sizzing, tilt over the frying pan a very
little and pour in your eggs. It don't take half a
minute to cook. If your butter is hot enough a min-
ute will do it all. Don't go to turn your omelet with
a fork but sling her. She ought to take a whole turn
in the air and fall on her other side. But anyhow, if
you ain't up to that trick, you might help her over
with a spoon. An overcooked omelet is just a dis-
grace. It ought to be mellow and a little underdone
in the middle. Don't you never go to give people as
knows what an omelet is, something in a flat sheet as
tough as a canvas and call it an omelet. -
The Queen Cook Book ‘ Ioy
EGGs A LA Lavallette.
Pour into a flat tin dish cream to the depth of a
quarter of an inch; bring to a boil, then drop in the
eggs and cook until the whites are set. Season to
taste with salt, pepper and butter. Serve in the same
dish or take carefully out and pour the seasoned cream
over the eggs.
EGGs A LA CRéAM.
Boil six eggs eight minutes, drop in cold water a
minute; remove the shells, cut in halves; slice a bit off
each end so they will stand on end. Mix a tablespoon
of butter with a teaspoon of flour; stir it into a pint
of boiling milk, stirring constantly; season and pour
over the eggs.
EGG GEMs.
Two cups of sweet milk, two eggs, one tablespoon
of butter, one-half teaspoon salt, three and one-half
cups sifted flour, one heaping teaspoon of baking
powder. Bake in gem pans. t
TO FRY EGG PLANT.
Always choose fat, plump ones, they are much bet-
ter than the long slim ones. Cut in slices not quite a
half inch and peel them. Rub a little salt on each
side and pack them in two piles, putting the largest at
the bottom, in a dish. Place a plate on top, upon
which put a laundry iron weight. Fill dish with
water; let stand an hour and then throw off this
water; rinse and repeat the same process for another
hour. This is to take out that unhealthy bitter taste.
Rinse, wipe dry, dip in beaten egg and then in rolled
, --> -- ~~&
- * - - - - -
ro8 /te Queen Cook Book
cracker or in batter, and fry in spider; brown on both
sides in half butter and half suet. If you have a
fresh plant, not wilted by being picked too long or by
drought, they are very fine.
VEGETABLES.
All vegetables in summer should be freshly gathered
the day they are to be cooked. Peas, beans, and
asparagus, if laid over for one day lose their own pe-
culiar sweetness and relish. Soft water is better for
all vegetables except potatoes, turnips and cabbage,
these three should be put in just as the water comes
to a boil. Some one says that a teaspoon of common
salt put in a gallon of soft water hardens it at once,
and a half teaspoon of bi-carbonate of soda to a gal-
lon of hard water renders it soft. Rainwater, if fresh
and pure; gives a relish to sweet corn and peas that
hard water does not, and I put the salt in when it is
first put over. When any vegetables are wilted they
should soak for an hour or two, in very cold water.
Peas, beans and lentils are the most nutritious of all
vegetables (lentils are raised more in the old country),
and are said to contain as much carbon (that is heat-
giving) as wheat and nearly twice the quantity of ni-
trogen (for muscle).
PLAIN Boiled PotATOEs.
Never boil potatoes with their skins on. They con-
tain three-fourths water and nearly one-fourth starch,
with a small proportion of other elements, thus sup-
plying what is lacking in lean meat and other ni-
trogenous food. When the sprouts begin to appear in
The Queen Cook Book IO9
the spring they must be rubbed off at once, as they
exhaust the most nourishing part of the potatoes.
Rub them off three times and they will cease to grow.
Keep them in cool place. I presume there are more
potatoes consumed than all other vegetables put
together (excepting grains). Select potatoes of
medium size, without blemishes and of a yellowish
white color. Those that grow on a rich heavy soil
are most nutritious. To boil potatoes wash them
clean, then pare them thin, and lay them in cold
water till ready to boil, then put in boiling hot water
just enough to cover them, boil fifteen minutes, then
add salt. Boil slowly until nearly done, then put in
half a cup of cold water, to render the potatoes more
mealy. As soon as tender enough to admit a fork
easily, pour off the water; take the cover off and
shake the potatoes in a current of cold air, at either
the door or window, place the kettle on back part of
the stove, and cover with a clean, coarse towel until
serving time. The sooner the potatoes are served the
better. This is for whole potatoes. Or cut them in
quarters after shaking them and put on a half cup of
cream, a little butter, salt, and let come to a scald,
then dish and sprinkle with pepper. You only need
half as much cream for mashed potatoes; mash and
stir with a fork a few times. Season as the others,
and do not pack them in the dish too solid. -
CREAMED POTATOES.
Take cold boiled potatoes, slice one-fourth of an
inch thick; put in your spider with salt and half cup of
cream, and boil it fifteen minutes, chopping it a little
with spoon and stirring; boil slowly or it will burn. If
one has no cream, take twice as much milk and boil
~ge
I IO The Queen Cook Book
it slowly with the potatoes; till it creams. It will
need a little more butter. Dish and sprinkle with
pepper, serve hot.
BAKED POTATOES.
Select medium sized potatoes wash and rinse and
clean and place in very hot oven for forty or more
minutes; when done crack each one in your hand,
with a towel over it. If baked crisp they will snap
and be mealy as this process lets off the steam.
PLAIN FRIED PotAroes.
Slice cold boiled potatoes one-fourth of an inch
thick, put in spider a bit of butter and lard; salt them,
lay them in the hot spider brown lightly and slowly on
both sides. Pepper.
MASHED POTATOES.
Prepare the potatoes the same as for boiled
potatoes, as soon as a fork will go through them
easily, drain off the water, dry them by setting kettle
on top of stove, put in salt and butter, according to
quantity, mash with a wire masher, then stir in a
little cream or milk as you like with a fork. Dish and
smooth over the top. Some brown the top in oven.
-There is no vegetable so much used as the potato,
yet how few know how to cook them properly.
Most people think they certainly know how to boil a
potato. Some will throw them in cold water just
when it happens to be convenient, whether it lacks
one hour or two before meal time, when they should
be put in just as the water begins to boil and taken
off as soon as a fork can easily pierce them. A com-
The Queen Cook Book 111
mon sized potato will boil in thirty minutes. We should
not allow our daughters to lose sight of the fact, that
to be able to boil an Irish potato well, is an accom-
plishment of more importance to the human race,
than to know the science of banging the hair, and will
go farther to beautify the human face.
CURLED POTATOES.
Take freshly mashed potatoes and press through a
colander into your table dish. Brown the top in
oven. Season just right first.
SCALLOPED POTATOES.
Wash and rinse your potatoes, peel them, boil
nearly done, and slice thin; butter the pudding dish
or a good basin, put in a layer of potatoes, then a
seasoning of salt, pepper, and bits of butter, fill with
potatoes, remembering to season every layer; cover the
top with cracker crumbs, then heat boiling hot, one
cup of cream and one cup of milk and sprinkle it
over till it is half full or over. Cover with a good
plate that fits, and bake in the oven one hour and a .
quarter for two quarts. Some like chopped parsley
in, and a thin layer of rolled cracker between each
layer of potatoes. Take off the plate fifteen minutes
before they are done, to brown the top. Others
'sprinkle a little flour between each layer; or make a
nice drawn butter of your cream and milk, with one
tablespoon of flour no thicker than cream and put it
between each layer of potatoes. For one quart or
less bake thirty minutes, having the oven just at boil-
ing point. Take off the plate and brown the top
when nearly done. These are very nice for supper,
and if there are some left over, they can be used for
I I2 The Queen Cook Book
breakfast, by adding a little cream to moisten them
and heat hot in the oven. If raw potatoes bake one
hour or more.
FRENCH FRIED POTATOES.
Select long potatoes. When peeled and rinsed put
in cold water for one hour, wipe dry, cut lengthwise
into six or eight pieces, place on a dry clean cloth and
clap them dry; have ready a kettle of hot lard, or half
suet and lard, fill a skimmer with the potatoes and
drop into the hot fat. The fat must be hot or they
will not be good, but care must be taken not to have
your lard spatter over, as you put them in and so set
fire to the spider; when ready to put the potatoes in,
set the spider on the back part of the stove for a min-
ute or two to avoid this. They generally cook in ten
minutes; try with a fork, skim out. and lay on drab
paper and sorinkle salt on both sides, and serve hot.
PARISIENNE POTATOES.
Peel large potatoes and throw into cold water for
half an hour, dry with a cloth, and with a vegetable
scoop cut out tiny balls, dry with a cloth again and
cook in hot suet cooked through and of a light
brown; the fat must be very hot, then they will be dry
and mealy. Skim out on clean drab paper and
sprinkle with salt. ... • º
PotATOES A LA ROYAL.
Allow one pint of hot boiled potatoes, half cup of
cream, two tablespoons of butter, the whites of four
eggs and yolk of one and salt; mash the potatoes fine,
then beat light with a fork. Gradually add the butter
and cream, and beaten egg to a froth, mix well, turn
The Queen Cook Book II 3
into a dish that can be set on the table, well buttered,
smooth the top or pile it in a rocky form and brush
over with the yolk. Set in hot oven till brown.
POTATO PUFFS.
2 cups mashed potatoes 2 eggs beaten separate
2 tablespoons butter % cup cream
Salt and pepper
Make in puffs large enough for each person; bake in
oven till brown.
BROWN POTATOES WITH ROAST BEEF.
Peel and put in cold salt water for an hour, then
put into boiling water (salt it) and cook fifteen
minutes; take out and drain, then put in dripping-pan
with the roast beef on the frame. When you baste
the meat every ten minutes throw the gravy on the
potatoes also. e
Lyonnaise PotATOEs.
Put one tablespoonful of butter in your spider, slice
one good-sized onion, stir and cook in butter till done;
add one tablespoon of parsley chopped fine for one
pint of cold boiled potatoes cut into dice; salt and
pepper to taste. Fry and stir gently till the potatoes
are a nice light brown. Put in a hot covered dish.
ANOTHER LYONNAISE POTATO.
To a pint of thin sliced cold boiled potatoes put a
chopped onion cooked in one tablespoon of butter, one
half pint of milk, with pepper and salt; cover and
stew fifteen minutes. Wet a half teaspoon of corn
starch in cold milk and stir in a spoon of minced pars-
ley. Can add more milk and butter if liked.
I I4 The Queen Cook Book
NEw PotATOEs a la CREAM
Wash new potatoes and scrape off the skin; put
them in boiling water, a little salt; as soon as tender
take up and cut into four pieces. While these are
boiling put some new milk or cream, say half pint for
a pint of potatoes, a piece of butter the size of a small
egg and salt. Mix an even tablespoon of flour with
cold milk, stir into cream, boil enough to cook the
flour and pour over the potatoes.
SMALL POTATOES CREAMED OR HASHED.
Chop cold boiled potatoes, put a spoon of butter in
spider, put in the potatoes, salt, enough sweet milk
and cream to nearly cover them; wet a spoon of flour
with cold milk and stir in. Anything warmed over
needs enough cooking to give it a flavor, that merely
being warmed can not give it.
SARATOGA POTATOES.
Wash and peel the potatoes and cut them in verythin
slices, either with a knife or a slaw cutter; lay them in
cold water for a time, then drain them in a dish, and
put them on a dry cloth, patting the top with another
dry cloth. Have in your spider hot fat as for fried
cakes. When ready to put some in the fat, have it
boiling hot and remove it to back of stove till they are
in, so as to avoid its running over. Put in only a few
at a time or they will stick together. Have ready a
piece of cheese-cloth thrown over a colander, when
light brown skim them into the cloth and drain;
sprinkle salt on both sides, and set in the heater till all
are dope; going through the same process till all are
cooked. Serve hot. What is left can be heated over
the next day -
The Queen Cook Book II 5
PotATO CROQUETTEs.
To one quart of hot mashed potatoes, add one-half
cup of hot milk, two generous tablespoons of butter,
one teaspoon of salt, well beaten in. Beat the whites
of two eggs stiff and stir in. Form into croquettes (if
you wish to fry them in spider flatten them, if in hot
fat, do not) roll them in the yolks of the eggs and
then in cracker crumbs, lay in a croquette basket and
immerse in boiling hot fat till brown.
PoTATO SALAD.
One pint of cold boiled potatoes cut into dice, two
hard boiled eggs cut fine, one teaspoon of finely minced
cold onion and one tablespoon of chopped parsley;
mix well together. For dressing, stir into three table-
spoons of butter gradually three tablespoons of vin-
egar; one saltspoon salt, and half spoon pepper. Mix
well. Keep dressing in cold place.
BAKED Sweet POTATOEs.
Lay nicely cleaned medium sized potates on the up-
per grate, in a hot oven, in their skins; when nearly
baked, take a towel in your hand and crack them;
leave them in five minutes longer to let the moisture
evaporate. Serve hot after the family sits down.
STEAMED SWEET POTATOES.
Steam them in a steamer with skins on; do not let
them get over done. Peel them quickly with a white
metal or silver knife or fork. Never use a steel one
for sweet potatoes as it turns the potato black where-
ever it touches it. Sweet potatoes are too watery to
boil in water,
II 6 The Queen Cook Book
FRIED SWEET POTATOES.
Cold steamed potatoes are nice for breakfast cut
either long or round, salt them, and fry in spider in
half butter and half lard or drippings. A little brown
on both sides.
COOKED OVER SWEET POTATOES.
Cut cold steamed sweet potatoes in dice like pieces
or bits; to one pint of potato put two tablespoons of
butter, salt and pepper to taste, fry till a nice brown, or
not as you like, then to a half pint of beef stock, one
even tablespoon of flour and one well beaten egg, let
boil two minutes.
Sweet CORN BOILED.
Husk and silk the corn, put the ears of corn in a
kettle, in cold soft water, let come slowly to a boil,
boil for five minutes. Put it in hot covered dish. Set
the kettle on back of stove and keep it in the water
till ready to eat it. It will be sweet and juicy. I pre-
fer no salt in it, but put salt and butter on as I eat it.
A common mistake of otherwise good cooks is to boil
corn half an hour. This could not fail to make it hard
and indigestible. Overcooking brings it into disre-
pute as a vegetable, while if freshly picked and cooked
properly it is delicate and healthful. For eating at the
table, some score each row of corn with a sharp knife,
then butter and salt it and eating the center of the
grain, leave the hull on the cob, it is for some more
healthy.
SUCCOTASH.
Shell one pint of fresh green beans, after washing
the pods clean. (Never wash the beans after shell-
The Queen Cook Book I 17
ing.) Boil the beans till tender in soft water. When
half done add the salt. Score and press from the cob
twice as much corn by measure as there are beans.
When the beans are well cooked with hardly enough
water to cover the beans then set the kettle off the
fire. Add to the corn three-fourths of a pint of cream
or milk, two tablespoons of butter, salt and pepper to
taste; pour this slowly on the beans; when hot stir in
one even tablespoon of flour to make the consistency
of thin cream. Boil it five minutes. This can be
made in winter from canned corn and beans. Canned
corn can be cooked for table in same way.
TO DRY CORN.
Husk and silk it, then place it in boiler in cold rain
water (water must be pure); let come slowly to a boil;
boil five minutes, tº: out as fast as you can in a large
dish; cut it while hot, but not too close to get the
hulls, picking off all the silk you see (much of it comes
off in the water); then run your fingers through it and
dip your fingers in a bowl of water, and pick it all
over carefully to get the silk all out, for it is too much
like a hair to be pleasant in the mouth. Then spread
on the drier if you have one. I dry one and a half
bushels at a time on mine in one-half of a day and
evening. It takes three of us one-half a day to get
such a quantity ready to put on the drier. It needs
Scraping up together and respreading as fast as it dries,
and almost constant attention. It will dry in six or.
Seven hours. If you have no drier put it on plates
and platters around the stove, changing and turning
often. This will dry in eighteen hours. Put it in
tight bags and hang in a dry cool place.
II 8 The Queen Cook Book
TO COOK DRIED CORN.
One cup full of the corn will be sufficient for six or
more persons. Put cold water on it, and the hulls
that rise on top pour off, then put on cold soft or rain
water about one pint and a half, all it will soak up,
set it where it will keep quite warm, in an earthen
dish or a good tin basin. It will soak in five or six
hours. Then put in sweet cream and milk, butter,
salt, pepper and a little flour. Just boil long enough
to cook the flour. This is delicious when rightly pro-
portioned, according to quantity of corn. The sweet
corn must be of the best. .
Mrs. Rorer's way of drying sweet corn: “Score the
corn down the center of each row of grains, then with
the back of the knife press out all the pulp, leaving
the hull on the cob.” Spread this pulp raw on plates
and dry around stove. It will brown easily, so watch
it closely.
ROAST GREEN CORN.
Mrs. Herrick says that “corn is excellent roasted
in this way. Select tender ears, turn the husks and
remove the silk, then re-cover the corn with the husks.
Lay on the bottom of the oven with grate under,
turning often.” I should think in a hot oven it would
roast in from twenty to thirty-minutes.
MOCK OYSTERs.
Grate six good sized ears of sweet corn; rub it
through a hair-sieve to rid it of the hulls; add two well
beaten eggs, two tablespoons of thick cream, one
tablespoon of butter, two of fine rolled cracker, one
teaspoon salt, one-fourth of pepper. Beat this all
well together; have a lump of good butter about the
The Queen Cook Book I IQ
size of half an egg; when hot on griddle drop the corn
mixture in tablespoonfuls, allowing space that they do
not run together; when they are a nice brown turn
them over and brown the other side; it requires about
five minutes to cook them. This will make about two
dozen oysters; serve them hot. They can be cooked
while the table is being waited on.
CORN FRITTERS.
Prepare one dozen ears of corn the same as for
mock oysters and put it in fritter batter made of two
eggs beaten separately, one cup of flour, one teaspoon
of baking powder, one-half pint of milk, salt and pep-
per. Fry in hot fat, drop in by spoonfuls in the fat.
So soon as brown on both sides they are done. Take
out with a wire skimmer, drain on good plain brown
paper.
BEETs.
Wash the beets but do not break the skin. It takes
from one to four hours to boil, according to age. An
old or wilted beet will never be eatable. When ten-
der put them in a pan of cold water and quickly rub
off the skins with the hand, keeping them as hot as
possible, slice them round and put butter, salt, pep-
per and hot vinegar on them and set in the heater.
Be sure you have the rich, long, blood beet.
BAKED BEETs.
It is not, perhaps, generally known that common
beets baked in the same manner as potatoes are much
sweeter and drier than when boiled; peel them and
dish them up the same as boiled beets.
I2O The Queen Cook Book
CURING BEETs. For WINTER USE.
Take up the beets before freezing time, boil tender,
skin and slice round, put them in glass fruit jars, pack
in as tight as you can, then fill jars with cold cider
vinegar (this is done to know how much vinegar is
needed), pour off and bring vinegar to a boil. For
each jar add one tablespoon of sugar, a small annount
of cayenne pepper, a little salt, pour it over the beets
hot; then screw tight as you would fruit. Take
medium sized beets and good blood red. This is a
good way to have sweet and tender pickled beets for
winter use.
BOILED TURNIPs.
Wash and pare the turnips, cut into quarters, put
into boiling water, boil till tender, say thirty minutes,
pour off the water and set on stove to dry, then press
out all the water, add butter and salt, mash fine, dish
and sprinkle with pepper. They are drier to be
steamed; or you can slice and fry them to eat with
roast duck. Good turnips or beets are seldom found
now-a-days.
STEwBD TOMATOES.
Scald them by pouring boiling water on them, let
stand for five minutes, pour it off, peel them, cut out
the hard stem end and hard cores, as you slice them.
Cook them in a granite or a porcelain lined sauce-
pan, put to about a quart of tomatoes a tablespoon of
butter, salt and pepper (they do not bear much salt)
stew thirty minutes or more and pour on to one heap-
ing tablespoon of rolled crackers in dish.
The Queen Cook Book I2 I
To CAN TOMATOES.
Prepare in the same way leaving out the butter,
pepper and rolled cracker. *
RAW TOMATOEs.
Scald and pour off the water, peel, slice them into
dish, pour off the juice, salt and pepper them, let
persons put on sugar and vinegar to suit them-
selves, or prepare a mayonnaise dressing.
CARROTS STEWED AND FRIED.
Pare and boil whole, salt the water, boil till tender, .
from thirty to sixty minutes, then slice round, put
butter, salt and pepper or a cream sauce, or slice and
brown them in spider. . All vegetables must be taken
up the minute they are done. -
BOILED PARSNIPS.
Scrape and put in boiling water, add salt, boil till
tender, say from thirty to fifty minutes; drain and dry
them, then slice, put on butter, salt and pepper, or a
cream sauce; or, take the boiled parsnips sliced and
brown them, after seasoning, or mash them and stir
into fritter batter.
GREEN PEAS.
Peas are better if picked and shelled just before
cooking. Wash the pods clean before shelling,
as washing the peas takes off the juices which we
always find in young peas, and gives them their de-
licious flavor, but you can not find it in an old pea.
Boil in cold rain water for about thirty minutes, add
I 22 The Queen Cook Book
salt. When tender add cream, butter, salt and pep-
per, a very little flour, according to quantity. Every-
thing depends upon the seasoning of peas, beans, or
oysters or anything else in the cooking department.
LIMA BEANS.
Green beans of all kinds should be cooked the same
as green peas, also string beans after they are strung
and cut in half-inch pieces, being careful to remove
all that is stringy. All dried beans are dished in the
same way, after being cooked tender in rainwater, add
the salt. .
BOSTON BAKED BEANS.
Put three quarts of warm soft water on one quart
of the small white bean, after washing, let soak over
night (this to soak out the rank oil contained in the
thick skin) turn off this water and rinse them
thoroughly. Add cold water and boil ten minutes,
pour this off and put on boiling water and boil till half
done, then put in about one pound of well salted pork
until half cooked to season the beans, if they are not
sufficiently salt add more. Have a teakettle of hot soft
water on stove to replenish with. (If you have to use
hard water soften it with a little soda.) Take out the
pork and boil the beans until they can be easily
mashed between the thumb and finger; then put the
beans into a deep earthen bean pot, and the salt pork
buried in the beans all but the rind, which should be
gashed one-half inch apart. Some like one tablespoon
of molasses in the beans. If you prefer you can leave
out the pork and the molasses, and stir in instead two
tablespoons of good butter. Put on cover and bake
from six to eight hours, taking the cover off the last
hour to brown and crisp the top and rind of pork.
The Queen Cook Book . I 23
Add boiling water from time to time, as it may need
to prevent burning. This is Boston baked beans.
But if you do not wish to bake them so long you can
bake them from one to two hours in a tin dish.
PICKLED BEANs.
Wash and string tender green beans, put into a
kettle of boiling water, add salt and boil till tender,
say twenty-five minutes. When done, drain in a col-
ander and let stand until cold; then put into a glass
jar, sprinkle over a little cayenne pepper, add a table-
spoon chopped horseradisli and cover with good vin-
egar. A nice relish. -
ASPARAGUS ON TOAST.
Wash it well, tie it in bundles of ten or fifteen stalks,
with a well-washed cord, and cut them of equal lengths,
from three to four inches long, boil in hot water, a
little salt; when it first comes it will cook in fifteen
minutes, and at the last it may take thirty. Great
care should be taken not to over-cook it, as some do.
As soon as tender, pour off nearly all the water, and
add sufficient cream and milk, butter, pepper, and salt,
according to quantity, to season and make sufficient
gravy to put on toast or plain bread (one-half slice each)
enough for the number of persons. Butter the toast
or bread, as for eating; thicken it only as thick as thin
cream. This is nice for dinner or supper. Do not
cut off the cord till you lay it on the toast, then cut it
and let one bunch be for each half-slice and fall open,
then pour on the gravy or sauce and a sprinkle of
pepper; serve soon. Some cut the asparagus in inch
long pieces.
I24 The Queen Cook Book
SALSIFY AND PARSNIPs.
Grate a bunch or two of salsify, as you would horse-
radish, add a raw egg beaten, rolled cracker or flour,
and fry as you would oysters. Parsnips prepared in
this way are extremely nice.
FRIED SALSIFY OR Mock OYSTERS.
Scrape the roots, lay in cold water fifteen minutes,
put them in boiling water, cook till tender, then drain
and mash fine, picking out all the fiber. Moisten with
one teacup of cream, a little milk; add a tablespoon of
butter and three eggs for every two cups of salsify.
Beat the eggs light. Make into round cakes, dredge
with flour and fry brown.
BOILED CAULIFLower.
Select close heads, trim and open the flower in
water to remove any insects. Soak in salt and water
for an hour before cooking, then put them in boiling
water with a little salt, cook till tender, slowly. Can
tie up in piece of cheese-cloth to prevent them break-
ing, or if not lift out with a skimmer. Serve with
drawn butter, adding a well beaten egg or mayonnaise
Sallce. gº
BOILED ONIONS.
Pour boiling water over the onions, drain off, this
will prevent the smarting of the eyes, then peel, put
them over to boil in cold water and boil slowly for fif-
teen minutes, then pour off this water to take out the
strong taste, and put in more boiling water and cook
till tender; put salt in when cooking; pour off this
water, and put on cream and butter or milk, season,
The Queen Cook Book I 25
and thicken a little and boil it five minutes, put it in
covered dish. Do not boil vegetables on the gallop
as it makes them fall to pieces. -
CELERY AND RADISHES.
Clean with a brush (a new stiff tooth-brush is the
best), put in a celery glass with water and eat with
salt.
CELERY—COOKED.
Clean and cut in pieces one-half inch long, cover
with soup stock and boil till tender, remember the
salt. Rub one tablespoon of butter and one of
flour together and stir in and dish.
DANDELIONS.
These are used for greens in the early spring. Do
not use them after they blossom, as then they are
bitter. Cook only the leaves; wash them in two
waters, leaf by leaf. It is safer for the lady of the
house to see to this herself, as then she can feel sure
there are no bugs or stray weeds. Simply boil in
water with a little salt, until tender, from twenty to
thirty minutes; drain well and eat with vinegar or
mayonnaise sauce.
COOKING CABBAGE.
Almost every one likes cauliflower if it is properly
cooked, while few admit a fondness for cabbage. Yet
it belongs to the same family and is improved by cook-
ing well. It should first besparboiled one-half hour in a
porcelain kettle; a little salt, then drained, and put on
fresh boiling water and cooked until tender two hours.
Serve with this dressing:
I 26 The Queen Cook Book
CABBAGE DRESSING.
Three tablespoons of vinegar, one teaspoon of salt,
a piece of butter the size of an egg; mix altogether and
let them just come to a boil. Let them cool off
a little and then thicken with a beaten egg; boil up
again, then thicken with milk or cream, as you have.
SAUERKRAUT.
Squeeze the cabbage out of the brine, wash it in
one or two cold waters, drain; put it in porcelain ket-
tle, cover with cold water, boil two hours; pour into
colander, press out the water, replace in vessel. Pre-
pare a dressing of one tablespoon of butter and one of
flour, stir in pan on the fire until a light brown color.
Mix this well with one quart of kraut.
Wiesbaden.
BAKED MACARONI.
Use about half a pound of macaroni, break it up in
pieces, put it in boiling water; salt and boil rapidly for
twenty-five minutes to prevent it from sticking together.
Drain well, then throw into cold water to blanch for ten
minutes; drain again. Have a buttered pudding dish,
place a layer in the bottom, then cover with grated
cheese and a few lumps of butter, then another layer
of macaroni and more butter and cheese until all is
used up; pour on one-half cup of cream. Bake cov-
ered for half an hour; then remove the cover and bake
the top to a golden brown on grate. Serve in dish.
Mollie,
The Quccm Cook Book 127
MACARONI a l’ ITALIENNE.
% pound macaroni % pint cream or milk
% pound grated cheese Butter size of a walnut
Cook the macaroni the same as for baking. Put
the milk into a farina-boiler add the butter then the
macaroni and cheese;stir until thoroughly heated, add
salt and pepper, and serve. Mrs. Rorer.
OYSTER MACARONI.
Boil macaroni the same as above, put a layer in a
dish with butter, salt and pepper, then a layer of
oysters and alternate until the dish is full. Mix
some grated bread or rolled cracker with a beaten
egg. Spread over top and bake. ~.
CREAM MACARONI.
Select macaroni that is of a brownish color, rather
than of a pure white. Spaghetti is the most delicate
form of macaroni that comes to this country.
For a dish holding three pints one-half pound of
spaghetti will be required. Have ready a kettle full
of boiling water, salted. Take the spaghetti all up
together, in the long sticks without breaking. Hold
the ends in the boiling water; in an instant it will all
go down into the water. Whirl it round and round
with a fork to thoroughly separate it, then allow it to
boil hard for twenty minutes. When done, put it in
a colander and pour cold water through it (this is
called blanching). After it is drained, put it into the
dish in which it is to be baked. -
For THE CREAM GRAVY.
Put one and one-half pints of milk on in double
boiler. Stir smoothly together three tablespoons of flour
. I 28 The Queen Cook Book
and three scant tablespoons of butter. When smooth,
stir carefully into the boiling milk, stirring till flour is
cooked. Then add three tablespoons of grated cheese.
Parmesan is best, but any strong cheese will answer.
Pour it over the macaroni in the dish, sprinkle a little
more cheese over the top and put in the oven to
brown. Do not put the cream and macaroni together
till ready to go into the oven, as the cream will
curdle if allowed to stand on the macaroni.
Mrs. Rorer.
TOASTED CHEESE.
One-half pound of rich cheese is enough for four
slices of toast. Cut the cheese thin in slices a little
smaller than the toast, and put it in buttered tin
in oven to toast. While this is toasting, toast the
bread, salt and butter it. Put cheese on toast.
Serve hot. Mrs. Rorer.
CHEESE STRAws.
2 ounces flour A little cayenne and salt
3 ounces grated Parmesan Yolk of one egg
cheese
Mix flour, cayenne, salt and cheese together, and
moisten with the egg; work all into a smooth paste.
Roll out on a board, one-eighth of an inch thick, five
inches wide, and five inches long. Cut some of the
paste in small rings and some in strips of one-eighth
of an inch wide. Place both on greased sheets and
bake ten minutes in an oven (240 Fahr.) till a light
brown. Then put the straws through the rings like a
bundle of sticks. - Mrs. Rorer.
The Queen Cook Book I29
STOCK FOR SAUCES AND GRAVIES.
In every family of five or six persons or more, there
will be many bones and fragments of meat left from
roasts and steaks either cooked or uncooked or both
which can be utilized for making stock or puree for
gravies and sauces for various kinds of meats, fish or
croquettes. Put into a granite or porcelain kettle, the
bones and pieces of meats from yesterday's and
to-day's cooking (do not use any older bits for they
loose their virtue by standing); with as little water as
will cook well, and boil slowly for three hours,
covered tight; salt it just right for eating; have
the quantity of broth according to the nourishment
contained in the meat. This will not often be rich
enough for soups; strain it through a soup strainer,
when cold take off the fat. In winter it will keep a
week. In large families it can be prepared twice
a week. To make nice gravies is only difficult to the
inexperienced. You will soon learn to use good judg-
ment and be a good taster.
MAITRE D' HoTEL SAUCE.
2 tablespoons butter I tablespoon chopped par-
I tablespoon lemon juice sley
Salt, a little
Mix all the ingredients well together. Served with
salt fish. Mrs. Rorer.
ANCHOVY SAUCE.
Add to the above recipe two tablespoons of anchovy
paste. Try it for fried fish.
I3O The Queen Cook Book
APPLE SAUCE.
Nice tart apple sauce can be served with all dishes
of fresh pork.
BEARNAIs SAUCE.
Yolks of three eggs % teaspoon salt, red pep-
3 tablespoons butter per
3 tablespoons stock or I tablespoon gooseberry
Water catsup
I tablespoon vinegar
Beat the yolks, add the stock and butter, standing
the new basin in boiling water stirring until the eggs
thicken, then add the other ingredients. Nice for
meat croquettes. Add one cup of cream to this and a
little flour and it is good for steamed fish. And you
have also Bechamel sauce. -
BROWN SAUCE.
2 tablespoons butter I teaspoon onion juice
2 even tablespoons flour 2 tablespoons gooseberry
I tablespoon parsley Catsup.
I pint stock or water Salt and pepper
2 tablespoons Worcestershire sauce. .
Melt and brown the butter in spider, stir in flour,
add the hot stock; stir continually; simmer gently for
ten minutes then add the other ingredients. This is
nice for warmed over roasts.
CAPER SAUCE.
Is made by adding two tablespoons of capers to the
drawn butter sauce. See the recipe.
The Queen Cook Book I3 I
CURRANT JELLY SAUCE.
Add five tablespoons of the jelly to the drawn butter
and let it boil up once. Serve with any wild game.
CRANBERRY SAUCE.
This should always be served with roast turkey,
either in the form of jam or jelly. <-
LOBSTER SAUCE.
Add one cup of lobster to drawn butter, chopped
fine, and rubbed to a paste with a spoon of butter.
Nice with fish. Oyster sauce for roast turkey is made
the same way, using the oyster broth and chopping the
oysters.
CELERY SAUCE.
5 roots celery 1 pint cold water
I even tablespoon flour #4 pint milk
I tablespoon butter Salt and pepper
Clean the celery, cut it into small pieces, put it in a
saucepan (granite); stew slowly about thirty minutes;
press it through a colander. Mix the butter and flour
to a cream; put all together; stir continually, letting
it boil two minutes. Good with boiled fowl.
CREAM DRESSING No. 2.
When oil is disliked in salads the following dressing
will be found excellent: Rub the yolks of two hard-
boiled eggs very smooth with a silver spoon. Stir
gradually in a teaspoon of mixed mustard, a table-
spoon of softened butter, half a cup of thick cream, a
a saltspoon of salt, cayenne pepper the size of a small
pea, a few drops of anchovy or Worcestershire sauce
I 32 The Queen Cook Book
or gooseberry catsup as you like. Slowly add suffi-
cient vinegar to make it a creamy consistency. Good
for any salad or lettuce.
A PLAIN SAUCE
Salt and a sprinkle cayenne 3% pint softened butter
pepper 2 teaspoons lemon juice
5 yolks of eggs
Add the butter gradually to the well-beaten yolks,
add the seasoning; put in a double boiler; stir con-
tinually until it thickens, but do not let it boil, as it
will curdle. Take it off and add the lemon juice.
For salads.
PASTRY AND PIES.
Practice and good judgment are as necessary as
good recipes to become a good pie-maker. Pies are
not as economical as puddings, neither are they as
healthy. Dyspeptics should seldom if ever eat them.
A good pie is very relishable where there is a good ap-
petite. One needs to save some of their appetite for
pie, so do not eat a full supply beforehand, nor too
large a piece. Pie crust should be light, crisp and
flaky. Use fine flour and the best of butter. The
rolling board should be heavy, smooth and level, the
rolling-pin should be of hard wood, smooth and even;
the water very cold, even ice cold. Never knead or .
work the dough as it makes it tough, but stir it only
with your fingers in as slight a way as possible; take
it out to roll in all its roughness. Flour the board
(some like a marble board) and rolling-pin, and always
roll from you. It is better to mix the crust and let it
stand in a cold place or in ice-box till cold before roll-
The Queen Cook Book I 33
ing out. The secret of success with puff paste is to
put it in a cold place for fifteen minutes after rolling it
three times. Then roll it twice more to secure the
greatest number of layers of butter and dough alter-
nately as the result of folding (not rolling over and
over as one would for a roly-poly) and rolling out
without breaking it. It must be just stiff enough to
handle easily and not stick much to the floured board.
or pin, neither roll hard. Three-fourths of a pound
of butter to one pound of flour is the least that can be
used for good puff paste. For common use one-half
as much butter as flour by weight, if not worked any,
only stirred, makes good crust. I always use butter
for shortening for pie crust, biscuit, fried cakes, muf-
fins, etc. Pastry requires a quick oven and of even
heat, and must bake the fastest on the bottom. Take
out the grate; can put it on the upper grate to brown
the top. Pies should be baked on earthen plates.
Three medium-sized coffee cups of flour is one pound.
One coffee cup and nearly one-third is one pound of
butter. This is the proportion of a pound of flour to
to a pound of butter by measure. The cup full is iust
one-halfpint. -
PUFF PASTE.
I pound sifted flour I pint nearly very cold
I teaspoon salt Water
I pound washed butter
Scald a large earthen dish and rinse it so the butter
will not stick to it, then fill it with ice-cold water and
put in butter; with a cool hand work it in the water
for eight minutes. Drain it well and let it stand on
ice to harden. Then divide the butter into five parts;
work one-fifth of it with the salt into the flour with a
knife, cutting it quickly in small pieces, at the same
I 34 The Queen Cook Book
time mixing it with the flour; add the ice water,
gradually, stirring it with your fingers. Not all the
water, perhaps, as some flours swell more than
others. Then put it on board in the roughest form
(never knead or work it); dredge it with flour and roll
quickly into a long, thin sheet. Cut one-fourth of the
butter you have left in little bits and put on crust; sift
on a sprinkle of flour; double it over, roll out the same
way; repeat this three times, using all the butter.
Then put it in cold place to stiffen and it is ready for
tarts, pies or patties.
FOR TARTS OR PATTIES.
|
Cut out with a cooky cutter three layers. Take
a pepper-box cover and cut out the center of two
layers and lay on top of the whole one, which makes
one tart. The crust should be rolled very thin; bake,
then fill with jelly a short time before using. Another
very pretty way is to take an open-top thimble or
something as small and cut three or five holes in the
two top layers; after baking lift them off, put a slice of
jelly on the lower layer; put the two upper layers on,
squeezing up the jelly through the holes; this has
a pretty effect. For patties use a little larger cutter;
a sharp cutter is the best. The oven should have
a strong under heat, so they will rise before browning.
If oven is too hot open the draughts, or put a basin of
cold water in oven.
TART CRUST.
The white of one egg I tablespoon white sugar
I cup butter I even teaspoon salt
3 cups sifted flour 5 tablespoons cold water
Beat the egg stiff, and prepare the same way as for
puff paste. -
The Queen Cook Book I 35
PIE CRUST.
I 34 pounds flour I pound butter
Wash the butter, have every thing as cold as possi-
ble, use less than a half pint of very cold water. Rub
the butter and teaspoon salt in the flour with the
hands, then stir the water in with the fingers, put it in
the rough on the molding board, roll out, cut it in
wide strips, put one upon another, then cut in squares
to make the size for each plate and roll out for the
pie plates. It will be better to set the dough on ice
before rolling out. Never press on the crust after it
is on the plate. Wet the rim of under crust with
water to make the crusts unite, so as to retain the
juices.
PLAIN PIE CRUST.
Plain but good family pie crust is made with one
pound of flour and one-half bound of butter, or three
cups of sifted flour and one cup of butter, rub them well
together, so that when you squeeze it in your hand it
will remain in form; add cold water enough to make a
stiff dough; do not make it too wet, as it makes it
tough to work it over. Roll out just enough for the
one plate. This last quantity is enough for two pies.
PIE CRUST WITH LARD.
4 cups sifted flour I }% cups lard or butter
I heaping teaspoon salt 34 cup ice cold water
Rub the lard and salt lightly into the flour and stir
in the water with fingers of one hand, flour the board
and roller, and roll it in the rough, do not work it at
all, as it makes it tough. I have eaten very flaky and
tender crust made of lard, also of half lard and half
butter. -
136 The Queen Cook Book
A GOOD PLAIN PIE CRUST.
Sift one quart of flour (which is one pound) into your
bowl and a teaspoon of salt, heaping. Lard requires
more salt than butter. Rub in one teacup of fresh
lard, stir in one cup of very cold water to make it stiff
enough to roll; handle it deftly and as little as possi-
ble; flour the board and pin, roll out very thin; re-
member to roll from you. Have ready one teacup of
good butter that has been washed in two cold waters,
spread one-third of the butter on the dough, sprinkle
with flour; fold it over, then roll it out thin again;
spread with bits of butter again and roll out, making
four times, to use all the butter. Then roll out, after
setting the pan in ice water to get cold, just enough for
one crust at a time. This will make crust enough for
two or three pies according to size.
APPLE PIE.
Wash and peel tender sour apples, slice them very
thin. Put the under crust on the pie plate and fill it
sufficiently full to be right when cooked. Flavor with
either nutmeg or cinnamon as you like or allspice,
put bits of butter all around, cover with sugar one-half
cup of water, dip the fingers in water and always wet
the rim of crust all round, then roll out the upper
crust neither too thick nor too thin, double it together
and cut three gashes in center, lay it on the pie, cut
the edges smooth, prick it with a fork five times to let
the air out. If the apples are not tender partly cook
them, but you must have tart apples to make a good
pie. Some expert cooks put nothing in but water,
till the pie is baked, then lift the upper crust off whole
while hot and stir in the sugar, butter and flavoring.
&
The Queen Cook Book 137
PIE PLANT OR RHUBARB PIE.
Wash the stalks of rhubarb and peel off the thin
stringy skin by stripping it down, then cut it in one-
half inch pieces. Line a deep pie plate with crust,
fill it nearly full of pieplant, grate nutmeg on it, sift a
little flour, put bits of butter on, one cup of sugar,
one-third cup of molasses, no water, as it is juicy of
itself. Roll the crust out the same as for apple pie,
only squeeze the edges together to retain the juices.
The oven must be only just to a slow boiling heat or
the syrup will all boil out. -
PUMPKIN PIE.
This requires only the under crust with a rim; this
is best made by rolling the crust about an inch larger
than the plate, then you have a continuous circle to
lay on the edge of plate, about three-fourths of an
inch wide, wet the edge of under crust where you lay
it on; put the rim all around, do not press on it, and
it is ready to fill. Be sure you have a good pumpkin,
cut in two, dig out the seeds and inside, bake on grate
in a hot oven until soft, or steam it, it is richer baked.
(In cold weather you can bake enough for twice, keep-
ing in a cool place; they should be eaten the day they
are baked, though you can scald them over.) Scrape
out the pulp, press it through a colander. The most
delicate pie is made by using one-third pumpkin, one-
third milk, one-third eggs and cream or milk as you
have it, nutmeg, a little salt, one teaspoon ginger,
one-half teaspoon cinnamon. Some like it half pump-
kin, it is more solid. This is for one pie. Two eggs
are good, but three are better. Two large spoons sugar;
some pumpkins are sweeter than others. Heat the
mixture hot when ready to fill the pie and bake; have
º
138 The Queen Cook Book
a hot oven. Beat well into the pumpkin all the spices
and sugar, then the milk, and last the well beaten
eggs.
HUBBARD SQUASH PIE.
I large coffee cup new I large coffee cup squash
milk - I teaspoon salt
I large coffee cup of 2 or % nutmeg
3 beaten eggs filled up 3% cup sugar
with cream I teaspoon Jamaica ginger
The squash is prepared the same way as the pump-
kin. In baking it cover it with thick brown paper,
stand it on grate or a brick, bake double the quantity
you need, as it will keep in a cold place two or three
days. The crust and filling prepared the same
as the pumpkin. This is the measure for one pie.
You will see the proportion is one-third squash to the
other ingredients.
HUBBARD SQUASH OR PUMPKIN PIE.
4 eggs beaten separately 4 tablespoons sugar
2 cups squash or pumpkin 2 cups milk or I of cream
I teaspoon cinnamon % grated nutmeg
Last thing stir in the whites. I teaspoon ginger
CHERRY PIE.
Wash the cherries, take out the pits; line a deep
plate with crust, fill with the fruit having two thick
layers (first drain off the juice) sift a good tablespoon
of flour, bits of butter on it, one full cup of brown
sugar, three-fourths cup of molasses (no water or
juice) then cover, not forgetting to wet the edge of
under crust and pressing the edges together. Bake
in hot oven. Whenever your oven is too hot always
The Queen Cook Book I 39
put in a basin of cold water or open the dampers. If
the heat is just at a boiling point, the syrup will not
run out and the pie is delicious. A handful of cherry
pits scattered in the pie, adds to the flavor; but
do not do it if there are any children in the family.
PEACH PIE.
Line your plate with good crust, peel and slice the
peaches with a silver knife, fill the plate, sift one
tablespoon of flour, sprinkle one-half cup or more of
sugar on, add one-third of a cup of water. Be careful to
wet the edge of lower crust before covering the pie,
so the edges will adhere together and retain the juice
in the pie and add much to its richness. Crack five or
six of the pits and put the meats in the pie, for flavor-
ing if you like.
CREAM PIE.
Line a deep pie plate with a rich paste and fill with
a custard made of the yolks of three eggs, three table-
spoons of sugar, one tablespoon of flour, one teaspoon
or more of vanilla, one pint of milk or part cream.
When the pie is baked, carefully spread a layer of
orange jelly or any jelly or jam you like over the top
(warm it if too stiff to spread easily), then a meringue
made of the whites of the eggs, two tablespoons of
powdered sugar and vanilla. Spread the meringue
evenly but not smoothly and brown slightly in a
moderately heated oven. Serve cold. g
CREAM PIE No. 2.
Beat two eggs well, add four even tablespoons of
sugar, one pint of sweet cream, flavor with nutmeg or
vanilla. Great care should be taken not to bake any
14O The Queen Cook Book
custard too long, as it will soon turn to whey, after it
is at boiling point.
CUSTARD PIE.
To one pint of milk add two beaten eggs with three
tablespoons of sugar, a dust of salt, flavor with nut-
meg. Line the pie plate with crust and a rim and
bake as in the above recipe.
COCOANUT PIE.
I cup grated cocoanut 3 eggs
4 tablespoons sugar I teaspoon butter, salt
I lemon I pint milk
Grate a cocoanut after removing the outer shell and
the inner skin, strain the milk it contains through a
cloth if you like to use it, if not, use a pint of boiled
milk, stir in the cocoanut, then the butter and beaten
yolks, sugar, the grated rind and strained juice of half
a lemon, lastly the stiffly beaten whites or make a
meringue made by sweetening the well-beaten eggs
with two large spoonfuls of sugar and spread it on top
with a good sprinkle of cocoanut after it is baked, and
return on the grate until delicately browned. Line
the pie plate with best pie crust and fill. All pies
with only one crust must have a rim laid on it.
LEMON PIE No. 3.
I large or 2 small lemons I }4 cups hot water
Yolks of 3 eggs 3 soda crackers
I Cup Sugar Whites of three eggs
Grate the rind, strain the juice of the lemon, roll the
crackers, stir and pour on the hot water, beat the
yolks, mix all together; pour it in the crust, which
should be of the best, and bake while hot; make a
The Queen Cook Book I4 I
meringue of the whites beaten stiff, then sift in three
heaping tablespoons of powdered sugar, spread on top,
and brown.
LEMON PIE No. 2.
I lemon }. I tablespoon corn starch
I Cup Sugar 2 eggs, salt a little
Butter the size of an egg, 2 cups hot water
Stir up the corn starch in a little cold water and
pour it in the hot water and let boil enough to cook
the starch (say one minute), let cool, then add the
butter, sugar and beaten eggs, and lemon, grated rind
and strained juice. Make a meringue of the whites of
two eggs and three spoons of sugar. Some bake the
shell or crust first, lightly, then fill and bake the filling,
for all lemon or custard pies. º
LEMON PIE No. 1. (Very Fine.)
2 lemons 3 eggs
8 tablespoons sugar I cup water
2 even tablespoons flour
Grate the rind and strain the juice of the lemons,
stir the flour up with the water, then add the sugar
and beaten yolk, then the juice and grated rind.
Bake with an under crust; have ready when it comes
from the oven, the whites beaten to a stiff froth, with
four tablespoons of pulverized sugar; spread over the
pie, set in oven, and brown as quickly as possible, to
avoid being leathery. Home Messenger.
JORANGE PIE.
Slice three or four oranges into a plate lined with
paste, sprinkle well with sugar, two tablespoons of
water, cover with paste. This is nice, but orange
shortcake is better.
I42 The Queen Cook Book
SPONGE CAKE CREAM PIE.
One teacup of sugar, one teacup of flour with one .
teaspoon baking powder, three eggs beaten separately.
Bake it in two layer cakes. Whip a pint of very cold
sweet cream until very smooth and stiff; first sweeten
and flavor to taste, then spread it on one of the layers,
placing the other on top. If one likes one can spread
the top with cream and cocoanut. Should be eaten
the same day.
LEMON TARTs.
I cup sugar 3 teaspoons flour
2 eggs I pint boiling water
I large lemon -
Make the tart shells of puff paste and fill with this
mixture. . Grate the rind, strain the juice of lemon,
wet the flour with cold water, beat the eggs sep-
arately, reserve one white for the top, stir sugar and
all in the hot water and boil enough to cook the flour.
Stir it constantly till clear and smooth.
HUCKLEBERRY PIE.
This has two crusts, top and bottom. Wash the
berries and drain well; fill the crust pretty full;
sprinkle two tablespoons of flour on top, bits of butter,
a little salt; cover the berries with a cup of brown
sugar and a sprinkle of water. Pinch the edges
together and keep it just at the boiling point, or you
will lose the syrup.
WASHINGTON PIE. \
I Cup Sugar % cup butter
2 eggs I teaspoon baking powder
% cup milk 2 cups flour
Bake in two layer cakes and put between them the
filling. Filling: Make a custard with one-half pint of
The Queen Cook Book I43
milk, two tablespoons of sugar, one spoon of flour,
one egg, a pinch of salt; flavor with essence of lemon;
beat well together and boil a minute to cook the flour.
Flavor them both with the same flavoring. When
cold spread on one cake and lay the other on top. Or
if you like it better, instead, spread any kind of fruit
jam or apple marmalade or cocoanut on top.
MINCE PIES.
4 pounds solid beef 6 pounds tart raw apples
3 coffee cups chopped suet 1 quart boiled cider
2 pounds raisins I quart molasses
4 pints brown sugar 4 pints water
4 teaspoons cinnamon 4 teaspoons cloves
2 nutmegs
If you wish the whole quantity, purchase five pounds
of solid lean meat (the best of the round is good), as
there is some waste; in boiling the meat allow one
pound for loss, in boiling such a quantity. Salt it
right for eating when you put it over, in boiling hot
water; boil until just tender; set away to get cool over
night, then cut in small pieces and chop it fine, so it
will be neither coarse grained nor pasty, then weigh it.
Peel the apples, quarter, core and chop them; wash
and wipe them before peeling, and then weigh the
quarters before chopping. Wash and seed the raisins,
but do not chop them; chop the suet fine, mix all to-
gether in a large earthen dish. Do not use all the
water, let the mince meat stand for two days (as it
will swell some), in a cool place; you can add more
water, cider, or sugar, as you think it needs, after
baking one pie to try it. They do not taste so sweet
after baking. Bake well done, three-fourths of an
hour. These are nice to make in winter, as you can
bake up as many as you like, according to the size of
I44 The Queen Cook Book
the family, from ten to twenty at a time. Keep them
in a cold room, but do not freeze them. Put the
mince meat that is left in a crock and cover the top
with writing paper. It will keep in a cold place three
months, only it must not freeze. For a small family
of four I only make one-half the quantity. I grate the
nutmeg in each pie as I make it, with bits of butter
before putting the crust on. It requires practice to
learn to make good pastry for mince pies (I do not
mean puff paste), and also not to fill them-too full. I
have used this recipe ever since 1843, and have never
wished for any better for any occasion. It it is pal-
atable and healthy.
The two following recipes I take from the Messen-
ger, but I think them too rich for health; neither do I
think it a good plan to boil the mince meat:
MINCE PIES.
3 pounds fresh beef I fresh beef tongue
4 or 6 pounds suet 3% pounds raisins
34 pound citron 3 pounds currants
8 pounds chopped apples 4% pounds sugar
I pint molasses 3 ounces cinnamon
I teacup mace compound 2 ounces cloves
I }4 ounces salt I nutmeg
% ounce pepper I }% gallons sweet cider
When mixed put into a kettle and scald, stirring it
all the time. Put it hot into Hero or Mason jars—
two quart or gallon jars—and the longer you keep it
the nicer it will be. When making up your pies you
can add a teacup of finely chopped apples for each pie.
Home Messenger.
The Queen Cook Book 14:
MINCE PIE.
7 pounds meat I teacup mace compound
14 pounds chopped apples 6 pounds suet
I }% gallons boiled cider 4 pounds sugar
Nutmeg and cinnamon to 7 pounds currants
taste. 7 pounds seeded raisins
Boil together cider, apples and sugar, and when hot
pour over the other ingredients. If citron is liked, put
in slices just before baking. The vinegar from pickled
peaches is a nice addition; to this quantity use one
pint. . Home Messenger.
*gº ºms
& PUDDINGS.
Fifty-six years ago there were but few recipes for
puddings or pies, both being considered as an extra
dish for company. A recipe book of 1838, which was
the one I tried to follow, when I first went to house-
keeping in 1842, gave recipes for only twelve puddings
and seven different kinds of pies. How uncertain I
found them. I shall never forget my first baked Indian
pudding. I mixed it ready to bake, and left it for
. the girl to bake (as I was invited out to dine), accord-
ing to directions in the book, three to four hours. It
was more like a rock than a delightful suet pudding.
I soon left the book to lie on the shelf for ſuture ages
to explore. Some puddings are good either cold or
hot. A baked pudding is not as acceptable immedi-
ately from the oven as one covered and cooled for ten
minutes. A blistering hot pudding is anything but
acceptable, no matter how delicate.the article may be.
*::s:
146 The Queen Cook Book
A DELICATE BAKED RICE PUDDING.
5 tablespoons rice 3% pints milk
6 tablespoons sugar I teaspoon salt
% cup raisins Flavor with nutmeg
Stir the ingredients well together, and cover the
pudding the first hour of its moderate baking, stirring
every fifteen minutes, so it will form the cream which
makes it so delicious. Then uncover and cook slowly
stirring it every ten minutes twice, then let it slowly
brown on the top for ten minutes more, taking one
and a-half hours to bake. The rice kernels should be
perfectly soft, amidst the delicate cream that has
formed of the starch of the rice and the milk. This
simple pudding when perfectly made and baked,
eaten cold in summer is as delicious as ice cream.
Much depends upon the careful baking. It is a
delight to the housekeeper when she has made a
good dish, to have it baked well, for baking either
makes or prevents success.
º
RICE PUDDING.
3 tablespoons rice I quart milk
3 tablespoons sugar I even teaspoon salt
% cup raisins Grated nutmeg
Bake one and a-half hours, same way as the former. -
Serve cold or hot with cold sweet cream.
BAKED BATTER PUDDING.
I quart sweet milk 8 eggs beaten separately
9 tablespoons sifted flour I teaspoon salt
Measure the flour and gradually beat in the milk;
beat it ten minutes with salt, then beat the yolks well
and beat them in, beat the whites stiff and beat them
The Queen Cook Book 147
in well. Butter the pudding dish and pour in and
bake immediately from thirty to forty minutes. Serve.
with lemon or cream sauce. Plan so as to eat on
taking out of the oven, as it is liable to fall when
exposed to the air. Take one half the quantity for
four persons. Serve with cream sauce.
BOILED BATTER PUDDING.
I quart sweet milk I pint sifted flour
8 eggs beaten separately I teaspoon salt
Mix this the same way as the baked pudding pre-
ceeding this. Boil steadily for two hours. Do not
let the water slacken its boiling for an instant as it will .
fall. Keep a teakettle of boiling water to replenish
with as it boils out. Get a tin pudding bag or make a
bag of drilling (unbleached), wash it; you need one
half a yard long, not quite one half wide, hem both ends
and run a string in long enough to tie it tight so both
ends of the pudding will be shaped alike. Sew it up
with double seam, scald and flour the inside, pour in
the pudding, leaving one third of the roomi in bag for
swelling; have the water boiling when you plunge it in.
Keep covered tight. Serve with cream or lemon
Salul Ce.
STEAMED OR BOILED PUDDING. •
I cup molasses 2% cups flour
I cup sweet milk I teaspoon salt
% cup softened butter 1 teaspoon cloves
% teaspoon soda I teaspoon cinnamon.
. I cup seeded raisins. -
Stir soda in the molasses; mix all together. Can
steam it in a tin basin or a tin pudding dish, or boil in
a bag; follow the directions for boiled batter pudding.
148 The Queen Cook Book
Steam two hours. Use any sauce you like. Cream
sauce is the most healthy. Lemon sauce is the most
relishable.
GENUINE ENGLISH PLUM PUDDING.
1 Io-cent loaf bread I quart rich milk
1 pound raisins I pound currants
1 pound brown sugar 3 tablespoons flour
34 pound beef Suet 2 grated nutmegs
3 teaspoons cinnamon 2 lemons or oranges
% pound cut up citron I O eggs beaten separately
Wash and seed your raisins, wash and dry the
currants, chop the suet and get everything ready the
day before making; also slice the baker's bread in
thick slices and dry it in oven and grate it, stir your
milk in it; then add the other ingredients beating it
well, adding the whites last. Stir the flour on the
fruit. Grate the orange peel, just the yellow rind (the
white is always bitter), Squeeze the juice and strain,
making one-half cup of juice. Mix well and pour into
a scalded and floured pudding bag if you wish to boil
it, and place in a kettle of boiling water, and keep hot
water to replenish with. Boil steadily five hours. Or
put it in a tin mold or basin and steam it; if your mold
has a tube in the center it will steam in three hours, if
not, steam it five hours. This will keep three weeks.
Leave it in bag and boil or steam it over one hour the
day you use it. Some add to this two teaspoons of
extract of nectarine, and three dozen of bitter and
sweet almonds blanched and powdered. (I use no
fruits in this pudding, but the raisins and oranges or
lemons and the spices. I do not think it well to put
everything into the stomach at once.) Use foaming
or lemon sauce.
The Queen Cook Book I49
ENGLISH PLUM PUDDING.
I pound raisins % nutmeg
34 pound grated bread % pint brandy
% pound flour % pound brown sugar
1 pound suet chopped fine 1 pound dried currants
5 eggs, Salt % pound mixed candied
I grated lemon rind orange peel
This is the plum pudding winning the two-guinea
prize (ten dollars, our money) offered by Queen
Victoria. - ,
Clean, wash and dry the currants, stone the raisins,
mix all the dry ingredients together. Beat the eggs
and pour them over the dry ingredients and thoroughly
mix. Put it into your buttered mold, or your scalded
and floured bag (this will make about six pounds), and
boil eight hours at the time of making, and two hours
when wanted for use. This, of course, can be made
several weeks before Christmas, as the longer it stands
the better it is. Serve with lemon sauce. Do not
… + x;
-*.
*cº
eat much.
A PLAIN STEAMED PUDDING.
I cup sweet milk 2 eggs
I teaspoon salt 5 cups flour
2 teaspoons baking powder I cup raisins
I teaspoon cloves I teaspoon cinnamon
Steam three hours. Seed and chop the raisins, sift
the flour, baking powder and salt, twice together, then A
mix, beat the eggs separately and mix last, and put
over to steam at once over boiling water.
fººt
*
150 The Queen Cook Book
STEAMED GRAHAM PUDDING.
2 cups Graham flour I cup molasses
I cup sweet milk I teaspoon soda
I cup raisins I egg
I teaspoon salt }% teaspoon cloves
}% teaspoon cinnamon A little nutmeg
Put the flour in the dish, then add all the other in-
gredients, beating the soda well into the molasses.
Mix thoroughly. Flour the raisins, put the mixture
in a buttered pan, steam three hours. A very excel-
lent pudding. Home Messenger.
A MORE SIMPLE GRAHAM PUDDING.
3 cups Graham flour 3 cups corn meal
I quart milk I cup molasses
I teaspoon soda
Steam three hours in mold. Home Messenger.
SWEET CORN PUDDING.
I2 ears corn 2 tablespoons flour
2 tablespoons sugar I tablespoon butter
1 quart rich milk 3 eggs, salt
Gash each row of corn with a knife straight down;
then grate it, mix it in the milk, rubbing it well to get
, the hulls free from the corn; then rub it through a
fine seive to relieve it of the hulls. Work the flour
and butter to a cream, then beat in the sugar and
well-beaten yolks, then the beaten whites, then add
all to the corn and milk, with salt. Bake. Eat with
cream; sugar if liked.
The Queen Cook Book I5 I
BOILED INDIAN PUDDING.
I quart milk I }% pints corn meal
I cup molasses I teaspoon soda
2 or 3 eggs Salt
Put in bag; boil four hours.
BREAD PUDDING.
I qt. bread crumbs nearly 34 cup sugar
I quart sweet milk 6 eggs, beat separately
I tablespoon butter I lemon, salt
Slice and dry the bread in oven and grate it or break
it up and soak it in milk and put through sieve.
Grate the rind of lemon, squeeze the juice and strain.
Put all together. Save two of the whites for a
meringue after it is baked. Bake thirty minutes or
more. Spread on a layer of jam, jelly or cocoanut
and the beaten stiff whites of egg, with four table-
spoons of powdered sugar in it and brown the top
quickly.
THE SAUCE.
I cup Sugar % cup butter
I tablespoon corn starch I cup hot water
2 eggs, a little salt 2 teaspoons vanilla
Stir butter and sugar to a cream; wet the starch
with cold water; beat the eggs light; put all together.
Boil three minutes to cook the starch. &
LEMON PUDDING.
% cup sugar I tablespoon butter
2 eggs - I lemon
Grate the lemon, squeeze the juice and strain.
Work the butter and sugar to a cream, add the well
I 52 The Queen Cook Book
beaten yolks, beat well, then add the stiff whites, last
of all the lemon juice a few drops at a time beating it
till it becomes like thick cream. Then stir in slowly
one pint hot milk. Bake as a pudding or as a pie
with under crust. Serve with cream.
LEMON PUDDING.
3 tablespoons corn starch 3 coffeecups hot water
2 teacups sugar 2 eggs
2 large lemons I teaspoon salt
Wet the starch thin with cold water, then pour
on the three cups boiling water, and boil to cook the
starch, stirring all the time, then add the sugar
and slowly, the grated rind and juice of the lemons.
Bake twenty minutes. To be eaten cold with cream.
This makes two pies. Home Messenger.
BAKED INDIAN PUDDING.
6 tablespoons corn meal i cup molasses
I quart milk I even teaspoon soda
% pint cold water I tablespoon ginger
5% cup suet chopped % teaspoon cinnamon
2 even teaspoons salt % of a nutmeg
3 tablespoons brown sugar 4 eggs
Put the milk over to boil, wet the corn meal with
the cold water, and as soon as it boils stir in the corn
meal, salt and suet, boil fifteen minutes, stirring all
the time. Chop the suet very fine, taking all the skin
off. Take it off of the fire, put in one-half cup of cold
milk, the sugar, molasses—stir the soda into the mo-
lasses—add the spices, beat the yolks well and beat in
lastly the stiff beaten whites. Butter a two-quart pan
and bake immediately over one hour. When done
The Queen Cook Book 153
there will be whey in the center. Let it cool a little.
Serve with cream.
GROUND RICE PUDDING.
% pound rice flour 3 tablespoons butter
2 quarts milk % cup sugar
8 eggs, salt I lemon, or essence lemon
Wet the rice flour with one pint of the cold milk,
add salt, and pour into the three pints of boiling milk,
boil it five minutes to cook the rice, stirring well.
Stir the butter and sugar to cream, then add the beaten
yolks of the eggs and stir it in the rice, add the grated
rind and juice of the lemon or essence, as you choose;
the whites, last, beaten to a stiff froth. Bake thirty
minutes. When baked, can add a spread of jell and
a meringue if you like. Cream sauce.
BATTER PUDDING.
I pint flour % cup sugar
I pint milk 6 eggs, beaten separately
I even teaspoon salt -
Add a pint of cream just before baking. Bake abou
one hour. Flavor the cream sauce. ~.
CUP CAKE PUDDING.
2 cups sugar 5 eggs -
I cup butter I cup milk -
3% cups flour 3 teaspoons baking-powder
% pound raisins I teaspoon cinnamon .
I teaspoon cloves .
Stir butter and sugar to a cream, then add the well
beaten eggs, beat in; pour on the milk but do not stir
it in till you sift inhalf or more of the flour mixed
1 54 - The Queen Cook Book
with baking-powder; then add the spices and rest of
flour, the seeded and chopped raisins with an extra
half cup of flour stirred on them. It is nice without
raisins. Serve with this
VINEGAR SAUCE.
6 tablespoons sugar 4 tablespoons butter
Io of hot water, salt I tablespoon corn starch
Heat the water and sugar very hot, stir in the but-
ter till melted, but do not let it boil. Add the starch
or flour as you like, and two tablespoons or more of
vinegar or other flavoring.
TAPIOCA PUDDING.
6 tablespoons tapioca I }% pints milk
I pint cold water 3 eggs
. I small cup sugar I teaspoon salt
Wash in two or three waters the tapioca and soak
it five hours or over night in the pint of cold water, put
it in heater (salt it) to keep quite warm till perfectly soft,
then put it in double boiler with milk, sugar, two tea-
spoons vanilla, add gradually the well beaten yolks
and stir until boiling a minute, till it thickens and
gradually stir in the well beaten whites. Let partly
cool, then pour it in glass dish. Serve cold with clear
cream. A nice dessert to prepare on Saturday for a
Sunday dinner. -
A BAKED TAPIOCA.
Prepare it the same way, only using a quart of milk
and 4 eggs, do not stir the eggs in till you take it
off the fire; bake 30 minutes. Use two of the whites
for a meringue, putting on a layer of jell first; se
back in oven and brown, -
- – - - -->
The Queen Cook Book I 55
APPLE TAPIOCA OR SAGO.
This is prepared the same way, only take out the
cores and fill with sugar six tart apples and bake well
done; then put them in the pudding dish, and when
your pudding is ready for baking pour it over the
apples and bake 30 or 40 minutes. Serve with cream.
Sago pudding is made in the same way, using sago
instead of tapioca.
APPLE AND TAPIOCA PUDDING.
Prepare the boiled tapioca or first pudding and stir
in it one pint of tart apple marmalade. Prepare and
stew tart tender apples with sufficient sugar for eating,
rub through a sieve and stir it in pudding. It is very
relishable. Serve with cream.
BAKED Corn MEAL PUDDING.
I quart milk 3 tablespoons molasses, a
4 tablespoons corn meal little soda
3 teaspoons ginger 3 tablespoons brown sugar
3 tablespoons suet Nutmeg and salt
3 eg
Wet the meal with cold water so it will pour. Put
the milk in spider, when it boils, stir in the corn meal,
suet and salt. Boil and stir fifteen minutes, take it
off, add all the other ingredients and one cup of cold
milk and lastly eggs beaten separately.
Mrs. B.
SNOW PUDDING.
Dissolve in one pint of cold water one-half box of gel-
atine, next add one pint boiling water, one teacup of
156 The Queen Cook Book
sugar, bring to a boil; add the juice of two lemons or
essence. Take from the fire; add the beaten whites
of six eggs, beat well, just before it sets, and put into
cups or molds. Set it on ice or in a cold place.
Serve with whipped cream, sweetened cream, or a
soft custard. . gº Mrs. B.
ORANGE or LEMON SNOW PUDDING.
Dissolve one-fourth of a box of gelatine in three
tablespoons of cold water, then pour on a pint of
boiling water, one cup of sugar, juice of four large
oranges or two lemons, strain and put it on ice or set
in very cold water till it begins to stiffen, then add the
whites of three eggs beaten stiff; beat well together
fifteen minutes; put it into molds over night. Serve
cold with a custard made of the yolks, or with cream, or
lemon sauce. I like it better served on table from a
glass dish. This, if good, all depends upon the flavor-
ing and sweetening. -
DELICIOUS STEAM PUDDING.
I half cup butter I half cup sugar
I cup butter milk I egg
I teaspoon soda
Add flour until stiff as cake, then a cup of stoned
raisins chopped a little. Pour it into a tin pudding
bag or a tin basin and steam an hour and a half.
Serve with boiled sauce.
APPLE SNOW BALLs.
Take one or two cups of freshly boiled rice; peel as
many tart apples as there are persons; core, but do
not go through the stem end, fill with sugar and grate
on nutmeg. The rice must be cool and stiff enough to
The Queen Cook Book I 57
handle. Take enough rice in your hand and make a
hollow in it, place an apple in it, having the rice a
good half-inch thick all around the apple; set each
ball in a cloth large enough to cover and tie up. Set
them in a steamer over boiling water. Steam three-
fourths of an hour and eat as soon as cooked. These
are nice to eat with roast duck or goose, or with the
following sauce as dessert: Braid together two-thirds
of a cup of butter, one cup sugar and one tablespoon
flour; pour over it, slowly stirring, one-half pint boiling
water, and grate in nutmeg, boil a minute to cook the
flour. Can double this quantity.
PEACH BALLS.
For a dozen peach balls pick over a cup of rice,
wash it in cold water till you have poured off all the
specks, then in double boiler add a quart of water or
milk, a heaping teaspoon salt, cook till soft, then stir
in four tablespoons white sugar, and the yolks of two
or three raw eggs, and nutmeg; stir together over a
moderate fire until the yolks begin to thicken; if the
heat is too intense, the yolks will curdle. As soon as
the yolks thicken remove the fice from the fire and let
it cool sufficiently to handle, then heat in the spider
half lard and half suet, as you would for fried cakes.
Let this fat get boiling hot, but not burning hot.
Have ready a plate of rolled cracker and two well
beaten eggs; wet the hands in cold water, put a heap-
ing tablespoon of the well boiled rice in the palm of
the left hand, and hollow it until it is about half an
inch thick, into this hollow lay two halfs of a fresh
peach or canned peaches or other fruit as you like.
Inclose the rice around it, adding more if necessary,
being careful to have the rice half an inch thick all
I 58 The Queen Cook Book
around the fruit. The rice must be the right softness
and stiffness to cling together. Roll each of the balls
in the eggs, then in the cracker crumbs, put them in the
smoking hot fat and fry them a golden brown, as fast
as they brown turn them and drain them in a skim-
mer; and lay them for a moment on brown paper to
drip, serve them in covered hot dish; sprinkle with
powdered sugar or with sweetened cream, flavored as
you like.
CHOCOLATE PUDDING.
Grate one and one-half squares of Baker's chocolate,
not sweet, wet it with a little warm milk, then stir it
into one quart of boiling hot milk, in double boiler;
when cooled a little, beat the yolks of six eggs and
add with one cup of sugar and a pinch of salt, set it
on stove again (but do not boil it as it will turn to
whey) till like custard, put it in a pudding dish. Can
flavor with vanilla. Beat the whites to a stiff froth
and sift in six tablespoons of powdered sugar and pile
it lightly on top. Put it in oven just to brown the
top.
EASTER PUDDING.
I quart milk 2 tablespoons corn starch
4 eggs I even teaspoon salt
Place the milk in double boiler, when it boils stir in
two tablespoons of corn starch, wet in a little cold
milk, the well beaten yolks of four eggs and stir con-
stantly for five minutes. Remove from the fire, add
a little salt, and the well beaten whites, stir briskly
for two minutes and pour it in a buttered pudding
dish (fit for the table). Spread a layer of jam or jelly
on top and then a meringue made of the whites of
The Queen Cook Book I 59
two eggs and three tablespoons of powdered sugar
and bake lightly in a moderate oven. Serve with
sweetened cream and nutmeg.
PLAIN BOILED RICE.
For a family of four, one small teacup of rice, well
washed, boiled in one pint and a half of milk, with
one teaspoon of salt; boil one hour and thirty min-
utes. Serve with a sauce or sweetened cream and
nutmeg. There will be enough left to make a rice
pudding for the next day. -
RICE PUDDING.
Take two cups of cold boiled rice and put it in nearly
one quart of hot milk, take your clean washed right
hand and mash it fine; add an even teaspoon of salt,
three tablespoons of sugar, two beaten eggs, and nut-
meg. Bake thirty minutes.
FROZEN PUDDING.
The scraps of stale cake, enough milk to moisten
them; beat four eggs with a quart of milk, and stir
them over the fire in double boiler until they begin to
thicken; then remove, and beat the stale cake into the
custard, about two cups to each quart. If you like
add a cup of fresh fruit or canned to each quart. Add
enough cream or milk to make it semi-liquid. Make
it over-sweet, as it looses by freezing; then freeze like
ice cream and serve it in the same way.
PUDDING SAUCE No. 4.
I Cup Sugar % cup butter
I egg, beaten I teaspoon lemon extract
Stir butter and sugar to a cream, then add all
together, beat well and set it in hot water and moder-
ately heat it through, stirring all the time.
16o The Queen Cook Book
COCOANUT CORN STARCH PUDDING.
Put one quart of milk in double boiler. Wet four
tablespoons of corn starch with a little cold milk; as
soon as the milk boils stir in the corn starch and boil
five minutes, a little salt, add the well beaten whites
of four eggs, six tablespoons of sugar and a cup of
grated cocoanut. Turn into a mold. Serve with a
º custard made of the yolks, and a pint and a half
of milk.
COCOANUT RICE. - º
I quart milk I teacup rice
% grated cocoanut I teaspoon salt
I cup sugar in cocoanut 2 eggs, the whites only
Put into a double boiler the milk, well washed rice
and salt, boil it one hour and a half, sweeten it with
three tablespoons of sugar if you like; put it in a dish
for the table, (or in cups set in water) grate the
cocoanut, stir in the cup of sugar, the whites of eggs,
beat well and spread it upon the rice, set in oven to
brown, eat with cream, or stir all the top in the rice;
try both.
POOR MAN's PUDDING,
1 cup molasses 1 cup beef suet chopped
I even teaspoon soda 34 cup sweet milk
I }% cups flour I teaspoon salt
Chop the suet fine, have all things measured, then
dissolve the soda in a little boiling water and beat it
well into the molasses, and mix while foaming having
one teaspoon of baking powder in the flour. Put in
pan or pudding bag, steam or boil two hours.
The Queen Cook Book º 161
PUFF GEMS FOR TEA.
6 eggs, a little salt 6 heaping tablespoons flour
I quart milk I teaspoon, heaping, butter
Stir the beaten yolks into the milk, stir it gradually
into the flour and softened butter, beating it five min-
utes, then quickly add the stiff beaten whites. . Bake .
in little cups or gem pans, well buttered, in a quick
oven for twenty minutes or thirty.
GERMAN PUFFS.
3 eggs, well beaten I pint milk *-*.
1 pint flour - I even teaspoon salt
Beat the milk and flour for eight minutes; bake in
gem pans in a quick oven. Serve hot with the fol-
lowing sauce: Beat to a cream one cup of sugar and
half a cup of butter; add gradually four tablespoons
of cream and flavoring. Set it in hot water and beat
smooth for a minute or two, but do not melt it.
LEMON PUFF.
4 eggs, 3% teaspoon salt 4 tablespoons sugar
3 tablespoons milk 4 tablespoons flour
Beat the eggs separately, stir until very smooth,
then add the grated rind and strained juice of a lemon
and the whites of the eggs. Put in a buttered dish or
gems and bake fifteen minutes. Serve hot.
LEMON MERINGUES.
2% tablesp'ns corn starch 1 % pints boiling water
Yolks of 3 eggs I coffee cup sugar
3 lemons, the juice I even teaspoon salt
Put the water in double boiler; when boiling hot
162 The Queen Cook Book
wet the corn starch with a little cold water and stir in
for five minutes with the salt. When it is cold add
the rest of the ingredients. Bake in pudding-dish,
cups or gem pans. If you wish it to look extra nice
cover with a meringue made of the whites beaten stiff
and sweetened.
CREAM PUFFs.
1 cup hot water 5% cup butter
I cup sifted flour 3 unbeaten eggs
Stir the butter in the boiling water; while boiling
stir in the flour beaten to a smooth paste; after this
cools stir three unbeaten eggs one at a time. Stir five
minutes. Drop in tablespoons on a buttered tin two
inches apart. When light they should not touch each
other, and do not open the oven door more than is
necessary. Bake in a quick oven twenty-five min
‘utes. For the filling: *
1 cup milk % cup sugar
I tablespoon corn starch 2 eggs, little salt
Put the milk in a double boiler, wet the corn starch
in a little cold milk; when the milk is hot, after beat-
ing all the ingredients well together, cook until like a
custard; flavor with vanilla. When both this and the
puffs are cool, open one side of the puffs and fill with
cream. This makes one dozen.
CUSTARD Souffle.
Rub two scant tablespoons of butter and one and
a half of flour to a cream, with two tablespoons of
sugar and pour on gradually one cup of hot milk.
Cook five minutes in double boiler, stirring all the
time. Separate the whites and yolks of three eggs,
& sº a 2 *.*
* *"..., . . . ." . . .
* **, * sº ºr : - f:
; ...º. º 5: . . .
The Queen Cook Book 163
*i
beat them separately; add the whites last, and bake
about thirty minutes, in a buttered pudding dish, in a
moderate oven, and serve at once with this creamy
Saul Ce:
CREAMY SAUCE.
Cream together two tablespoons of butter and
five of powdered sugar until a perfect cream. Stir
constantly as you slowly add what flavoring you wish,
either lemon extract or orange peel, or nutmeg, with
two-thirds of a teacup of cream. When ready to serve
set the dish in hot water and beat smooth, but do not
melt the butter.
PUDDING SAUCES
* FOAMING SAUCE,
I cup sugar 34 cup butter
% cup cold water I tablespoon vanilla
And two tablespoons orange flower water or lemon
juice, or one of mace compound. Beat the butter and "
sugar to a cream, add the flavoring and water, a few
drops at a time, stirring all the time. It will become
very light. Place it in a double boiler on the back of
the stove; let it simmer for one hour, but it must not
boil. Do not stir it until you are ready to serve, then
give a good stir and serve. This is the most delicious
sauce for all kinds of boiled and steamed puddings.
I64 The Queen Cook Book
BATH LEMON SAUCE.
One cup sugar, one-half cup butter, stirred to a light
cream; beat well the yolks of two eggs and mix well,
then beat in gradually one pint of boiling water, and
the juice of one lemon strained, then the well beaten
whites of two eggs. Very nice for batter pudding
when you have no cream. Home Messenger.
FAIRY OR NUN's BUTTER.
One cup of sugar, one-half cup of butter stirred to a
cream. Grate in nutmeg and on top; or add a well
beaten egg, the juice of a lemon (a wine glass of
brandy improves the flavor).
STRAwberry SAUCE.
One half cup of butter, one cup of sugar stirred to a
cream, then add a cup of crushed strawberries. This
can only be made in strawberry time.
CREAM SAUCE.
One cup of powdered sugar, one-half cup of butter
stirred to a cream. Take one pint of rich sweet cream
(very cold) whipped to a froth, beat all well together.
Flavor with extract of nectarine or vanilla.
A PUDDING SAUCE.
One-half cup of powdered sugar, one-half as much
butter stirred to a cream, with one even tablespoon of
flour, then pour on gradually one teacup of boiling water
and flavoring, then set it in a pan of boiling water,
stirring it constantly to cook the flour.
The Queen Cook Book 165
A CREAMY PUDDING SAUCE WITHOUT CREAM.
I cup sugar % cup butter
2 tablespoons water I teaspoonful extract nec-
I Orange tarine
Beat the butter to a cream, add powdered sugar
gradually, then slowly the juice of one orange, then
place your dish in boiling water and stir for two
minutes; it should be light and creamy.
PUFF PUDDING.
Take six eggs and drop them into six table-
spoons of milk, add six tablespoons of sifted flour,
beat well into a batter (say fifteen minutes). Put
them in buttered cups; bake in a fairly hot oven, turn
them out and eat with sweet sauce.
A STEAM BATTER PUDDING.
I cup sour milk % cup sugar
I teaspoon soda 2 eggs, well beaten
Stir up quickly, add one teaspoon salt and flour
enough to make it as stiff as cake, then stir in fruit
or berries, put it in a buttered two quart basin;
steam two hours. Do not uncover nor let the cold
air blow on it, keeping a supply of boiling water to re-
plenish. It must not cease to boil.
LEMON SAUCE.
Boil one cup of granulated sugar in two cups of
hot water; wet a tablespoon of corn starch in cold
water and boil ten minutes. Add juice and grated
rind of one lemon and a tablespoon of butter. In all
these recipes you can double or treble them, or use
one-half the quantity as desired. * ,
s
166 - The Queen Cook Book
CREAMS.
- Italian Cream.
I quart milk • A little salt
I pint rich cream Flavor with lemon or va-
% cup sugar nilla.
% box gelatine
Soak the gelatine in some of the milk, then bring the
milk to a boil in double boiler and add all the ingredi-
ents except the cream, set it in the coldest place till it
shows signs of beginning to stiffen; then sweeten and
whip the cream, stir in quickly and put in a mold on
ice. Very nice.
STRAWBERRY CREAM.
1 quart strawberries I coffee cup sugar
% box gelatine I pint sweet cream
Pick over the berries and wash and drain, then
mash in earthen dish with silver spoon, add the sugar
and set away for half an hour; then soak the gelatine
with a little water till dissolved; strain the berries
through a sieve or colander, add the gelatine to the
berries, set the dish in a basin of very cold water or a
pan of pounded ice, stir until it thickens, then beat in
the whipped cream; pour into mold and set on ice ..
over night is best. Serve with cream.
LEMON SNOW.
Take one-half-box of Cox's gelatine, just cover with
cold water, set it in warm place till dissolved, then
pour on it one quart of boiling water (in hot weather
one pint and a half of water); when dissolved add
The Queen Cook Book 167
two cups of sugar and the juice of two or three
lemons; according to size; strain, set away in cold
water or on ice till it begins to thicken, then add the
stiffly beaten whites of four eggs, with the dish on ice
continue to beat for fifteen minutes or until white as
snow; turn into a mold or on ice. All gelatines are
firmer to be made over night. Very nice.
WHIPPED CREAM.
Allow one quart of thick sweet cream for one dozen
persons, set in a pan of broken ice until very cold,
sweeten to taste, and flavor, then beat with a cream
whisk, take off the top as it stiffens into froth and beat
again and so on till it is all beaten; one-half pound sugar,
whites of four eggs. Serve in sherbet glasses. It will
whisk better if you add a half cup of milk to the thick
cream. It is very nice served on top of grated cocoa-
nut.
COFFEE CREAM.
This is an inexpensive dessert. • Soak half a box of
Cox's gelatine in a cup of cold water, till dissolved.
Wet half of a large coffee cup of Java coffee with cold
water, then pour on a pint of boiling milk and let
stand on hot stove for fifteen minutes, add one cup of
sugar, let dissolve, the yolks of five eggs, well beaten,
Strain through a cloth. Set over the fire and stir until
it begins to be creamy. Take from the fire, add the
gelatine, stir well, set in a cool place, when it begins
to get stiff, stir into it one pint of whipped cream, beat
well, pour into a mold. Serve cold. -
\
- --*
-s-º --• --
*
168 The Queen Cook Book
SPANISH CREAM.
% box gelatine 2% pints milk
6 eggs - 8 tablespoons sugar
Dissolve the gelatine in a little of the milk, bring
the milk to a boil, add the sugar and gelatine and the
well beaten yolks, let it simmer until it begins to thicken
a little but not boil; take from the stove, then beat in
the stiffly beaten whites. Flavor with lemon or va-
nilla. -
ChocoLATE CREAM.
% box gelatine % cup sugar
I }% pint milk 2 oz. grated chocolate
I pint whipped cream A little salt
Dissolve the gelatine, bring the milk to a boil, add
all but the cream, then the yolks of six eggs well
beaten, heat till it thickens a little, then cool and set
it on ice then beat in the whipped cream. Put it in
mold and let stand over night, on ice in hot weather.
Serve with cream.
CUSTARDS.
FLUFF.
I pint milk . I tablespoon corn starch
3% cup white sugar 3 eggs, the whites
I lemon or essence 3% even teaspoon salt
Put one pint of milk in double boiler. Wet the corn
starch in quarter cup of cold milk, add salt and stir it
into the hot milk, let it slowly boil for six minutes
stirring often, adding sugar; take it from stove and stir
©º -
The Queen Cook Book 169
in the well beaten whites of three eggs and flavoring.
Turn into a mold, wet with cold water; let stand some
hours in a cold place, over night is better. Serve it
with cream or a thin custard made of the yolks.
FLOATING ISLAND.
Bring to a boil one quart of new milk, beat stiff the
whites of four eggs sweetened, take up a large spoon-
ful at a time, and lay on the hot milk for one minute
as fast as you can till all is scalded, or put it all on as
one island, take up with a skimmer, drain and set in
the cold. Make a custard of the milk, yolks and four
tablespoons of sugar well beaten, a little salt, as it be-
gins to thicken take off and strain through coarse
sieve if it is not smooth. Put it in a cold place, when
ready to use, place the custard, flavored, in the dish,
the float on top, dot it with bits of jell. This can be
made in the forenoon for supper. It needs an open
pan or spider to cook it in. If you drop it in spoon-
fuls you can put it in custard or lemonade glasses,
placing a little jell at the bottom and another on top.
BAKED CUSTARD.
I quart milk % cup sugar
4 eggs Flavor to taste, salt
Heat a quart of milk hot in a double boiler that it
may not whey when boiled, let it stand till cold.
Beat the eggs and sugar, stir in with salt and flavor-
ing, put it in basin, set in baking pan of water, in
oven, cover till nearly done then take off and brown.
When the center is thickened like jelly and shakes it
is done. Watch it closely, as one minute too long
will turn to whey, and the least bit of that destroys
the beauty of the custard.
170 The Queen Cook Book
BOILED CUSTARD.
Prepare the same as above, using five eggs instead
of four, and cook in double boiler, taking it off as soon
, as it clings to the spoon, stirring it often; if you wish,
can put it in custard cups, with a meringue on top and
jell.
ORANGE CUSTARD.
Soak two cups of baker's stale or dried bread, dried in
Öven and grated, in a pint of cold milk. When it is
soft, beat it smooth, add the grated rind and juice of
three oranges, and sugar according to the acid of the
oranges; the beaten yolks of three eggs; then the
well beaten whites, set the cups in pan of hot water,
cover till hot and bake till it thickens in middle, be
careful and take it out before it turns to whey.
COCOANUT CUSTARD.
To one pound of freshly grated cocoanut allow one
quart of scalded milk in double boiler and one heap-
ing teacup of sugar. Beat well the yolks of six eggs
and stir in alternately in the milk with the cocoanut
and sugar. If you like it light colored, use the whites
instead of yolks, or beat stiff, sweeten and drop on top
of cups. As soon as it begins to thicken set off of
Stove,
CHOCOLATE CUSTARD.
Make one quart of boiled custard, adding four table-
spoons of grated Baker's chocolate, take off the
minute it thickens, just to boiling point. ©
-. 4. x *.
The Queen Cook Book 171
LEMON CUSTARD. (May keep three days.)
Two lemons, the rinds and juice, strained and
sweetened to taste, beat the yolks of eight eggs till
very light, stir this all into one pint and a half of
water that has been boiled, stir it on the fire (adding
one teaspoon cornstarch), take it off as soon as it be-
gins to thicken. Can add almond or nectarine flavor-
ing; put in cups, eat cold.
PEACH MERINGUE.
Put on in a double boiler one quart of new milk;
take out enough of it to wet two tablespoons of corn
starch; when the milk boils stir in the starch till
cooked; remove from the fire and stir in one table-
spoon sweet butter; let it cool a little and add the
well beaten yolks of three eggs; beat till light and
creamy; add one-half cup of sugar. Cover the bot-
tom of a buttered pudding-dish with two layers of cut
up ripe peaches; sprinkle sugar enough to sweeten
and pour the custard on top. Bake in a quick oven
twenty minutes. When done cover with the well-
beaten whites sweetened; brown lightly in oven. Eat
warm with sauce or cold with cream. I think it
nice cold without baking if it is brought to a boil after
the yolks are in. -
AMERICAN CREAM FOR DESSERT.
% box Cox's gelatine I quart milk
6 tablespoons sugar 4 eggs *
Soak the gelatine in some of the milk, add it to the
rest in a double boiler with the well-beaten yolks .
with four tablespoons of the sugar. Put on the stove-,
see . .
172 The Queen Cook Book
and heat again (but not boil); take off the stove, add
the stiffly beaten whites and the two tablespoons of
sugar. Flavor with vanilla or lemon and pour in
molds.
FRESH-MADE JELLY AND WHIPPED CREAM.
2 quarts berries % box gelatine
2 cups Sugar % pint cream
Take strawberries or raspberries; put in granite
kettle with just water enough to not quite cover; cook
till soft, strain through a jelly bag; add the sugar and
enough boiling water to make the quantity one quart.
Let it boil up, add the gelatine soaked in half a pint
of water. Strain and pour in cups. Put the whipped
cream on top before serving.
CHOCOLATE BLANC MANGE.
I quart milk, salt I }% squares chocolate
4 tablespoons Sugar 4 tablespoons corn starch
Use Baker's chocolate. Place the milk in double
boiler; when it boils add all the ingredients, stirring
well as it boils for eight minutes. Flavor with van-
illa. Wet the molds with cold water before filling.
Serve with cream or whipped cream.
BLANC MANGE.
I quart cream % box gelatine
4 oz. sweet almonds . % ounce bitter almonds
34 cup sugar .
Crack the almonds take out the meats, pour boiling
water on them and skin them, pound them in a
wedgewood mortar, moistening them gradually with
orange-flower water; mix this with the cream in
The Queen Cook Book I73
double boiler. Dissolve the gelatine in half cup of
cold water. When the cream comes to a scald stir
in slowly all the ingredients; just let it come to a boil
stirring constantly. Put it in molds. Stand on ice
over night. Serve with cream. A plainer but nice
blanc mange can be made with milk and almond ex-
tract or vanilla. Put it upon the ice and when about
to thicken, stir it until it is very smooth; then stir in
lightly a pint of cream, whipped, and put into a
mold. I prefer putting it in a glass dish ready for
the table, as the cream is on top; it is more relishable
and looks better.
THE ORANGE. .
How true it is with fruits, as well as metals, that
the laws which govern supply and demand are quickly
adjusted. No sooner was it realized that fresh fruits
and vegetables were as necessary for health as animal
food, then “our most enterprising growers set them-
selves not only to increase the quantity, but to im-
prove the varieties and preserve them for the longest
time possible in their natural state. In the month of
January, before home grown fruits have become scarce
and high priced, Florida oranges are at dur door,
cheap enough that all may indulge in some of these
well tested recipes on the delicious fruit.
ORANGE SHORTCAKE.
I pint flour 2 tablespoons butter
2 teaspoons baking-powder 34 teaspoon salt
I cup milk I egg beaten - -
Sift the flour, salt and baking-powder twice, rub the
butter in flour, mix soft as you can handle, roll out in twe
I74 - The Queen Cook Book
cakes long for a long square tin; just butter the under
one and lay one on top of the other; mark the top one
with a fork. Stand in a cold place or in ice-box
fifteen minutes, then bake in hot oven about thirty
minutes, then take out of oven, let stand three
minutes, then separate the two layers, butter the two
insides, as for eating. Before making the cake, peel
five or six sweet, oranges and cut in small pieces
around the core, taking out the seeds, let stand till
cake is in the oven, then drain off the juice and sprinkle
à cup or more of sugar on them; spread between the
layers and set in oven three to four minutes. Do all
this quickly and serve immediately.
LEMON OR ORANGE SAUCE.
If one wishes a sauce for it (I do not), cream a cup
of sugar and half a cup of butter, or that proportion,
add the grated rind of one lemon or orange, one beaten
egg; beat it well; set the bowl over hot tea kettle,
where it will become hot, but not boil, beating con-
stantly. Before serving add the juice that came from
the oranges, or the juice of a lemon.
STRAWBERRY SHORTCAKE.
This is made the same way as the orange shortcake.
Wash the strawberries, pick them over (all berries
need washing quickly); put the sugar on them just as
the cake is done, and half chop them a little with the
spoon. Some like a layer of strawberries on top of
cake also. We prefer a dish of berries and sugar for
each one. - Mrs. B.
ORANGE JELLY.
Put one pint of cold water on one-half box of Cox's
gelatine; soak until dissolved; add two cups of sugar,
The Queen cook Book -- 175 .
the juice of one lemon and one orange, strained, one
pint of boiling water; let come to a boil; set away to
cool; when it begins to thicken pour it over eight
oranges sliced by cutting around the core and taking
out the seeds, and sprinkle well with sugar in dish
for table; put it in ice-box to harden. Mrs. B.
ORANGE JELLY No. 2.
To half a cup of cold water put half a box of gela-
tine, set in a warm place till dissolved, then pour over
it a cup of boiling water. Put half a cup of granulated
sugar on the board and roll a large lemon in it until
the oil is extracted from the rind. To a pint of the
juice of sour oranges add the juice of the lemon, one
cup of sugar and the half cup flavored with the oil of
the lemon. Add all to the gelatine; stir well; strain
into wet molds or a flat dish, and cut it out in small
blocks when solid. Other ways of serving are to cut
the oranges in half, take out the fruit carefully, and
drop the skins in cold water. When the jelly is made
dry these inside, notch the edges prettily, fill with
the jelly and set on ice or in a cold place; or the
oranges may be cut so as to leave half, and a half-inch
strip over the top for the handle, notching the edges.
Place the baskets in a pan of chopped ice, fill with the
jelly, and put a teaspoon of whipped cream on top of
the jelly. -
MERINGUES.
4 eggs, the whites 9 heaping tablespoons sugar
Beat the eggs very stiff, add gradually the powdered
sugar till stiff enough to lie in oblong shape on paper.
Butter white foolscap paper, lay it on bottom of drip-
ping pan and drop the mixture on the paper, by table-,
176 The Queen Cook Book
Nº.
spoonfuls, allowing two inches between each, they
must not run together. Flavor with lemon. Bake
or dry in a slow steady oven to a delicate tinge of
brown. Place the flat sides together, when dry, with
sweetened and flavored whipped cream.
GOLDEN MERINGUES.
Made the same way as the previous recipe, only
using the yolks and the white of one egg. The yolks
will not beat stiff but they will beat very light. They
must be stiff enough to drop.
ALMOND MACCAROONs.
Shell half a pound of soft-shelled almonds, pour
boiling water over them until the skins are loose, peel
and throw into cold water, take out, drain in dry
towel, pound to a paste in marble or some hard mor-
tar, put in a dish and gradually add one pound of pul-
verized sugar, and the whites of three stiffly beaten
eggs, and two teaspoons of extract of lemon. Mix well
with a mixed metal spoon (not iron spoon). Wet the
hands in cold water and make the mixture quickly and
deftly into balls the size of a small hickory nut, put
sheets of buttered paper in sheet iron pans, lay the
balls on the paper two inches apart, wet the hands
and smooth over the top so they are glossy, set in a
moderate oven for half to three-fourths of an hour till
dry.
LEMON SAUCE.
}% cup sugar I tablespoon butter
1 tablespoon corn starch I pint boiling water
1 lemon, rind and juice I egg, salt . -
Beat the egg separately, stir the butter and sugar
to a cream, boil the water in double boiler, wet the
The Queen Cook Book 177
starch in cold water, put it in the boiler and boil ten
minutes, beating all the time till smooth, now add all
together, take off the stove, add the rind and strained
juice of lemon.
ORANGE SAUCE.
This is made the same way as the above recipe,
using the juice, strained, of two oranges, and the grated
rind of one. -
HICKORY NUT MAccAROONs.
These are made the same way as the almond macca-
roons, taking off what skins you can, chopping the
meats fine and mashing in mortar.
CANDY.
MOLASSES CANDY.
1 cup N. O. molasses I cup brown sugar
I tablespoon butter I tablespoon vinegar
When warm, stir the ingredients together, let boil
till brittle, but do not stir it. Be careful not to burn;
it must slowly boil. Test it by dropping a little in
water. When brittle, pour out on a greased platter,
turn up the edges as it cools, butter your hands and
work by pulling long lengths until a bright and golden
color. Butter the fingers when it sticks to them, draw
it into stick size. When cold, cut it in lengths you -
like, flavor with what you like, or put different kinds
of nuts in different dishes, chopped fine; stir them in.
l - -
178 - The Queen Cook Book
CANDY OF ANY FLAVOR.
3% pounds best sugar I 34 pints water
. I teaspoon cream tartar
Boil for fifteen minutes, test it by dropping a little
in cold water; if the threads are brittle as you pull it,
it is done; then flavor differently, or put nuts, choco-
late, cocoanut, or whatever kind of candy you wish to
make, by stirring them in, in different dishes. Add
the cream tartar just before you take it up.
ICE CREAM CANDY.
3 pounds best coffee sugar 34 pound butter
I teaspoon cream tartar 2 teaspoons extract lemon
Add just water enough to melt the sugar. Boil
without stirring, till it is brittle when dropped in cold
water; then it is done; add the lemon and cream
tartar, then pour it into as many buttered plates as
there are pullers. Pull when partly cold till very white
and creamy,
SHERBETS.
PEACH SHERBET.
I quart peaches chopped I quart, heaping, of sugar.
fine 4 tablespoons gelatine
2 quarts water boiled
Soak the gelatine, then pour the boiling water
onto the sugar and gelatine, add the peaches and set
to cool, then pack to freeze, when partly frozen add
one quart of whipped cream sweetened. Pineap-
ple can be frozen in the same way. Freeze the same
as ice cream. - Mrs. B.
The Queen Cook Book . I 79 .."
ORANGE SHERBET.
Soak one tablespoon of gelatine in cold water.
Boil one quart of water and one pound of sugar for
five minutes, then add the gelatine and stir till dis-
solved. Remove from the fire; as soon as cool set it
on ice to get ready to freeze, after adding the juice of
ten oranges and two lemons, when it is all very cold,
freeze, adding the beaten white of one egg sweetened.
Freeze the same way as ice cream.
* -º
PINEAPPLE SHERBET.
To one quart of grated pineapple add one and one-
half pounds of sugar, the juice of two lemons and one
quart of water boiled, dissolve the sugar in hot water,
stir in the lemon and pineapple, let stand one hour,
then strain through a sieve. When very cold pour
into the freezer to freeze, stirring it until stiff. Beat
the whites of two eggs to a stiff froth, add two table-
spoons of sugar. Stir these in when partly frozen,
then finish. It will need two large pineapples or three
small ones. For freezing see freezing ice cream.
COCOANUT SHERBET.
Two good sized cocoanuts, save the milk that is in
them, break in pieces and grate all the meat into a
deep dish, pour over it two quarts of water and let it
stand two hours, strain through a jelly bag or sieve;
to this liquid add the cocoanut milk and three-fourths
of a pound of sugar; mix well. If not sweet enough
add more sugar, as freezing always requires more.
t
.
s
18O 7.he Queen Cook Book
LEMON SHERBET.
5 lemons, the juice I pint sugar
I quart water I tablespoon gelatine
Soak the gelatine in a little of the water; boil the
quart of water and pour onto the gelatine and sugar,
add the lemon juice, strain, turn into freezer and
freeze. This is light and creamy.
ICE CREAMS. * *
How TO FREEZE CREAMS AND ALL KINDs of ICES.
The first requisite is to have perfectly sweet cream
and use only the best materials, for it will be tainted
with the least defect. Next get a good freezer, one
working with a crank. There are new ones nearly
every year, or some improvements. Begin to make
preparations four hours before you wish to serve it.
A four-quart freezer will require twelve pounds of ice,
two quarts and a half of coarse salt, rock salt is the
best. Put the cut-up ice in a coarse coffee sack,
pound with a hatchet back till as fine as hickory nuts,
see that the freezer is properly set in its own tub, put
the cover on and tie a double cloth over it, to prevent
the possibility of any salt getting inside. Place at
the bottom a layer of ice three inches thick then a
layer of salt, then ice again, then salt, and so on till
packed full, with a layer of ice last. Pack very solid
with a stick. Then remove the cloth and cover care- .
fully (see that there is no salt inside),...and pour in the
cream having just added the well whipped whites,
leaving two inches for expansion. Replace the cover,
The Queen Cook Book I81
adjust the crank, and soon begin to turn the freezer,
after fifteen minutes pack the ice down again, drain
off most of the water by taking out the plug from the
bottom, put it in again, add more ice and turn again,
repeating the draining and packing. Turn the crank
steadily till it turns pretty hard. If all is right it will
freeze in about thirty minutes. Water ices take
longer time than creams. When frozen wipe the lid
of the can, open, take out the crank, remove the
dasher, scrape it off, take a flat mush stick and scrape
down from the sides of can; and beat and work
thoroughly for ten minutes; this makes the cream
smooth. Put the lid on, cork up the crank hole, drain
and pack with salt and ice, keeping a cloth on cover
to protect from salt; covering the top with pure ice;
then throw a piece of double carpet over it and stand
in a cold place to ripen. In tasting when the cream
is first frozen, you taste each ingredient separately,
but after standing one or two hours, they seem to
blend and form a pleasant whole. When ready to
serve dip the can auickly in cold water and wipe it and
turn Out On ... serve. If you have no freezer
you can use a tin pail for the can, setting it in a
bucket or some crock the right size for pail, packing
into the space between them, very firmly, a mixture
of one-third salt, to two-thirds pounded ice, or snow in
winter. Shake the pail back and forth, scrape down
often. Ice creams can be served in fanciful shapes by
the use of molds. These you have to buy, and un-
less you have much use for them, it is cheaper to buy
the cream, as it can be obtained in almost every city.
It must be placed in the mokis after it is frozen and
well beaten with the spatula, upon this beating de-
pends the fineness of the cream. I will give a few
general directions here, which I will not repeat in the
182 The Queen Cook Book
recipes for creams. To freeze custards, puddings,
sherbets, or water ices, follow the same directions.
If you use eggs or any thickening always strain.
Do not handle the ice with your hands but use a skim-
mer or dish to dip it with, nor think you must freeze
it in a cold place like a cellar and endanger your
health and life. It can be frozen in any comfortable
place. The more rapid the melting of the ice the
quicker the cream freezes. Bring your cream to a
boil and melt the sugar in it while hot, reserve one
pint of cream for whipping to stir in after it begins to
freeze; remember to sweeten and flavor it before whip-
ping. When raw cream is frozen it has a strong taste
and will never be perfectly smooth or velvety. For
ices also boil the water and dissolve the sugar, boil
and skim and set to get very cold, then prepare and
freeze. Berry flavors are prepared by allowing the
whole berries to stand awhile with a good allowance
of sugar. Mash them, strain the juice, add it to the
cream. It must be too sweet before freezing.
To one quart of cream, allow ºne quart of fruit,
and one pint of sugar. Before º: quite frozen add
one pint whipped cream sweetened and flavored. If a
cream is too rich it will not freeze at all. If too poor
it will be rough and scaly. A pint of berries or
peaches cut fine (without the juice) and sweetened
added to a quart of ice cream, while in process of
freezing makes a delicious fruit ice cream. Water-
ices are made from the juices of fruits mixed with
water, sweetened and frozen the same way as cream,
only it takes longer time for freezing. They must
both, cream and water, be very cold before stirring.
The Queen Cook Book 183
ICE CREAM. VERY NICE. No. 1.
2 quarts cream 2 cups sugar, heaping
4 eggs, the whites 4 teaspoons vanilla
Scald the cream in double boiler, (saving out one
pint for whipping) dissolve the sugar in hot cream, set
where it will get very cold before stirring in the stiffly
beaten whites and whipped cream. Freeze.
ICE CREAM No. 2.
3 pints cream I pint sugar
I quart milk 2 eggs, the whites
This is a different proportion and good. Flavor . 4
with lemon extract or vanilla. Follow the directions
on the previous page for freezing.
ICE CREAM NO. 3.
2 quarts new milk 2 even tablespoons corn
3 quarts fresh cream starch
3 pounds sugar
Bring to a boil in double boiler the milk and two
..quarts of the cream; dissolve two pints and a half of
the sugar in it hot; set it where it will get very cold
or on ice. Then flavor it and flavor and sweeten the
other quart of cream with the other half pint of sugar.
Whip and skim off, having it very cold, with a cream
whisk, taking it off as fast as it rises, wet the corn
starch with cold milk very smooth and boil five min-
utes, stirring all the time. Then strain it. After all
this is done it is ready for freezing when cold. This
makes two gallons. For this quantity it will take
nearly one peck of salt and two pecks of fine ice.
Please remember that you can divide or double any of
184 The Queen Cook Book
these recipes, as your needs may be. Freeze; follow-
ing directions for freezing. -
ICE CREAM, Not So Rich.
2 quarts new milk 4 eggs beaten separately
3 teaspoons lemon extract 2 cups sugar
I pint whipped cream I pint strawberry juice
Scald the milk in double boiler, beat the yolks and
add and scald five minutes, dissolving the sugar in it.
Let it get very cold, and add the beaten whites and
cream sweetened and flavored. Prepare the straw-
berry juice as directed, it gives the cream a pretty
pink color. Always remember to strain all creams
that have been boiled. You can leave out the whipped
cream and strawberry juice, if you wish.
FROzEN CUSTARD.
2 quarts milk 2 tablespoons vanilla o
I}% pounds sugar lemon -
* 4 eggs
Boll the milk, taking one cup out to beat in with the
well beaten yolks. Put in the sugar; boil two min-e
utes, put away to get cold, then add flavoring and the
well beaten whites. From one pint to a quart of
whipped cream is a great addition. These must be
very cold before beating, as they beat stiffer.
STRAwberry ICE CREAM.
It is simply adding one pint of well sweetened juice
to one quart of ice cream, putting it in cold when
ready to freeze. " .
The Queen Cook Book 185
PEACH ICE CREAM.
Peel and mash six large ripe peaches, put through
a sieve, for every quart of cream well sweetened.
PINEAPPLE ICE CREAM.
To one quart of cream, peel, grate or mash one pine-
apple, with one-half pint of sugar, strain through a
sieve; add it to a regular ice cream.
CHOCOLATE ICE CREAM.
To two quarts of regular ice cream add four heap-
ing tablespoons of Baker's sweet chocolate, stirred
smooth in a few spoons of hot water and the yolks of
two eggs, then pour it into your hot milk or cream and
scald three minutes, set away to cool, and proceed as
for ice cream.
ORANGE ICE CREAM.
To one quart of cream, allow one pint of sugar, “a
pint is a pound the world around" is the old adage;
the grated rind of one lemon and one orange, (only
the outside, remembering the white is bitter) and the
juice of six large oranges, after it is cold. After
scalding the cream put in one-half of the sugar very : &
slowly to prevent its curdling. The other half dis-
solve in orange juice.
*
LEMON ICE CREAM.
Grate the rind and strain the juice of two large.
juicy lemons, or three small ones, to one quart of
cream. Put half a pint of the sugar in hot cream,
186 The Queen Cook Book
º
Dissolve the other half in a little water and lemon juice,
adding it when slightly frozen. Add the juice slowly
beating carefully. It will not require so much sugar
'if you use lemon extract. The flavor is different.
All creams are lighter if you add the stiffly beaten
whites of one or two eggs just before freezing. All
fruits should be sweetened before mixing with the cold
creams just before freezing. All creams should be
frozen two hours before they are needed.
f
COCOANUT ICE CREAM.
The same as ice cream No. 1, adding nearly one
pint of finely grated cocoanut to one quart of cream.
CoFFEE ICE CREAM.
To one quart prepared cream, put one pint of strong
coffee (the best Java or Mocha) well settled. It must
be perfectly clear. One pint of sugar. In using
fruits or coffee, use no other flavoring. Cook one
teaspoon of corn starch in boiling coffee.
BISCUIT GLACE.
4 yolks of eggs % pint sugar
e 2 quarts whipped cream
Beat well the yolks of eggs, add the sugar slowly,
and vanilla to taste; scald three pints of cream in
double boiler, stir in eggs and sugar, when cold add
the pint of whipped cream and freeze. When nearly
frozen, stir well with the spatula, color part of it red (if
you wish) with confectioners' sugar and put in bottom
of paper capsules, or individual molds, or paper
cases, then fill up with the uncolored cream. Pack
these in ice and salt putting ice only on and near the
The Queen Cook Book 187
top. It must be frozen smooth before putting it in
these biscuit molds. Let freeze two hours.
- French Cook.
WATER ICES.
It takes a little longer time to freeze water ices
than creams. Stir the crank for five minutes then let
it rest five minutes, for four or five times, then freeze
the same as for creams. Whatever the desired quan-
tity make a syrup of the proportion of one pint of
water to one pint of sugar, and boil for fifteen minutes,
skimming it as soon as the skum rises, then set away
to get cold. Add the lemon juice or whatever fruit
is desired, adding the whites of three eggs, stiffly
beaten, to every two quarts of the mixture, stirring
them in when partly frozen. -
LEMON ICE.
3 quarts water 3 quarts Sugar
18 lemons 6 eggs, the whites
Strain through a fine sieve. Follow directions for
freezing as above and for ice cream. Or make a very
strong lemonade and very sweet, the juice of five
lemons, strained, to one quart of water. When it
begins to freeze stir in the six beaten whites of eggs.
Mrs. B.
PINEAPPLE ICE.
I pint water - I pint sugar
2 ripe pineapples 5 eggs, the whites.
Prepare the syrup as directed; beat the whites of
two of the eggs stiff, stir it in to clarify the syrup,
I88 . -- The Queen Cook Book
skimming as fast as it rises; boil fifteen minutes; let
it get very cold. Peel and grate the pineapple, strain .
through a sieve. To one quart of the syrup add the
juice of one lemon and stir in the pineapple; when
very cold freeze as directed. When about half frozen
beat in the whites of three stiffly beaten eggs, adding
four tablespoons of powdered sugar in eggs. Freeze.
CHERRY WATER ICE.
Prepare the same as the above recipe, allowing one
pint of mashed pitted cherries to one quart of syrup,
adding one cup of sugar to cherries and rub through a
sieve. Freeze the same as other ices.
COFFEE ICE.
One pint of strong coffee (perfectly clear), one pint
of water, one pint of sugar. Prepared as other ices
and frozen the same way. -
ORANGE ICE.
Peel and cut up eight large oranges; put on one cup
sugar; let stand an hour, Squeeze them well and strain
through a sieve, add the juice of two lemons; add all
to one quart of the prepared syrup, as heretofore
stated, and the whites of three stiffly beaten eggs
when partly frozen, then freeze.
CURRANT AND GRAPE ICE.
These are made the same as other fruits; allowing
one pint of the juice to one quart of the syrup. With
all these fruits be sure they are sweet enough, as the
acids vary. -
The Queen Cook Book. 189
TUTTI FRUTTI.
When a rich vanilla cream is partly frozen, candied
cherries, chopped raisins, citron or any other candied
fruit chopped fine are added; add about half the quan-
tity of fruit that there is of ice cream. Freeze in
molds or not.
CAKE.
CAKE MIXING.
There is a best way of doing everything, even to
boil an egg, to cook it so as to be palatable and
nourishing. So there must be a best way to go to
work to make a cake. How very difficult it seems to
a beginner, while to one of experience it is very simple
and a delight. Knowledge gives us power in all
things. A clean calico dress and apron is the first
necessary thing when one is going to work with flour.
The next is to get every thing ready to work with, on
the clean kitchen table. Line the baking pans with best
wrapping paper. Turn the cake pan bottom side up
and cut two papers the size of the bottom, butter the
top one by warming the pan, then put the dry one
under the other; for the sides shape the paper inside
to the pan and then crease it and cut it the depth of
pan and butter them. Cake baking pans should have
a tube in the center, it bakes more even, but do not
forget to butter it. Now get all the ingredients to-
gether, and be very exact in all your measurements.
For a cupful of flour, sugar or butter, run a knife
străight across the top of cup; this is even full for a
cup or tablespoon. Roll the sugar (using the pow-
I90 The Queen Cook Book
dered for nice cake, the granulated is too coarse a
grain), and measure the butter you need; in cold
weather let the butter stand long enough to soften so
as to cut easily, but if it melts at all, it will make the
cake heavy or soggy. Sift and measure the flour,
then sift the second time, after you have stirred the
baking-powder in it. In hot weather lay the eggs
for one-half hour in very cold water as they
will beat lighter. This should be the first thing
to do. I always take for all kinds of cake just
half as much butter as sugar, except fried cakes.
This gives the best grain to the cake. For fruit
cake, seed the raisins, clean, wash and dry the
currants the day before. Sprinkle two tablespoons
of flour on every pound of raisins after slightly
chopping them, using the dryest and best.
brown sugar. Add the raisins after the flour and milk
is stirred in. Stir the cake in an earthen dish (never
in tin) with a wooden spoon. In cold weather warm
the dish by letting warm water stand in the dish till
warmed through, not hot enough to melt the butter.
First put the rolled sugar in the dish, then in the cen-
ter put the cut up butter and stir to a perfectly light
cream. This is best for all cakes, even cookies or
or fried cakes are more delicate. Always beat the
yolks and whites separately on a flat plate or platter
with a steel knife, using it deftly by slightly lifting it
and not stirring, to give it a light foam. I have pur-
chased several egg beaters and tried two of our own
invention, but have discarded them all and gone back
to the steel kitchen knife; the eggs are much lighter.
Stir the well-beaten yolks in next till very light color,
then the whites, then the flour and milk, about one-
fourth at a time gradually, till all is in, adding the
flavoring. Do not leave the cake after you once begin
The Queen Cook Book 191
to mix it; always stir the same way and put right in a
moderate oven that you can hold your hand in to count
thirty. It must be heated through to the center ere it
bakes, so as to rise even; the heat must not decrease,
or it will fall, but be kept a steady heat. It must rise
fully before a crust is formed. If the cake browns too
fast cover it with brown paper, and open one of the
oven dampers for a short time. As much depends on
the heat of the oven and your intelligent management
of it as in mixing. Count the number of minutes it
takes to bake bread, for cake a little less. When the
cake rises and cracks open you may be sure there is
too much flour. Some flours swell more than others.
Open the oven door as little as possible and close it
quickly, do not turn it round till it is set in center.
There are three simple tests to tell when cake is done.
It will cleave from the pan around the edges; will not
stick to a broom corn run into the center of cake; and
put your ear to the cake and if you hear it tick or sing
loudly it is not done; return it to the oven; if very
faintly it may be done. Do not take out of pan till
half cooled, then put it on the flat bottom of a larger
cake pan and frost if you wish to Remember to use
only good, fresh eggs and perfectly sweet butter. It is
well to weigh and measure one pound each of flour,
sugar and butter and get cups that twice even full of
sugar will be one pound and four times even full of
flour will be one pound, and once full and one-third or
more one pound of butter. Do not allow these cups
to be used for any other purpose, and they are always
ready. It is more convenient than weighing. I shall
give my recipes by measure as far as possible. I do
not wish to enlarge the book by repeating how to mix
every recipe. I will give it in more condensed form.
Beat the butter and sugar to a cream, then beat the
192 The Queen Cook Book
yolks well and stir in; beat the whites to a stiff froth
and stir in; next the flour with baking powder and milk,
a part of each gradually, and flavoring. All cakes are
mixed this way, except when otherwise mentioned.
If the inexperienced will read all these directions they
will be thoroughly equipped to make a cake.
Fruit CAKE.
2 cups sugar 4 cups flour
1 cup butter IO eggs
1 pound raisins 2 pounds currants
% pound citron 2 even teaspoons cloves
1 cup brandy 2 even teaspoons cinnamon
Prepare the raisins, currants, and slice the citron
very thin the day beforehand, and follow the direc-
tions for mixing cake. Remember the former direc-
tions, to rub the dried or Zante currants first in a crash
towel to break off the little stems, and they are some-
times very dirty; wash in two or three waters, press
the water out between two dry towels and dry them
over night by the stove. You can leave the currants
and citron out of any cake you wish, and some like it
better without either. I am certain the cake is more
healthy without and more relishable. A slow oven
for all cakes with fruit or molasses in them.
LOAF CAKE. VERY NICE.
3 cups Sponge I cup butter
3 eggs * 2 cups sugar
% cup flour I teaspoon cloves
1 teaspoon cinnamon 34 pound raisins
I teaspoon soda
Wash and seed the raisins the day before you make
it. In the morning take three large cups of the bread
The Queen Cook Book - I93
sponge before working the dough. Cream the (brown)
sugar and butter and beat eggs the same as for other
cake. Dissolve the soda in a little hot milk. Mix all
well together and lastly add the partly chopped raisins,
putting two tablespoons of flour on them Put it in a
warm place to rise forty minutes. Bake one hour.
CoNFECTIONERY CAKE.
2 cups sugar % cup butter
I cup milk 3 eggs, the yolks
3 cups flour 2 teaspoons vanilla
Mix all together for a three layer cake. For the
middle layer take one cup of the above mixture, add
one cup of molasses, one cup chopped raisins, one
teaspoon each of cinnamon and cloves, one tablespoon
of brandy, one-half cup of flour. Bake in one layer
and put between the other two white layers. Frost
each layer. w
PLAIN FRUIT CAKE.
2 cups brown sugar % cup milk
I cup butter 6 eggs, or 8 eggs
2 teaspoons baking-powder I pound raisins,
4 cups flour, nearly I teaspoon cloves
I teaspoon cinnamon
Can make half the quantity, or double it.
RICH FRUIT CAKE.
4 cups Sugar 8 cups flour
2 cups butter 2 pounds currants
2 pounds raisins 1 pound citron
2O eggs % cup milk
4 teaspoon baking-powder #4 pint brandy
. Mix as before directed.
I94 The Queen Cook Book
FRUIT CAKE. Good.
I cup brown sugar % cup milk
% cup butter 3 cups flour
I cup molasses 4 eggs * =
% teaspoon Soda in mo- I even teaspoon cloves, cin-
lasses namon and mace.
I pound raisins
Sift two spoons of flour on the slightly chopped
raisins. - *.
MRS. H. M. D.'s RELIABLE FRUIT CAKE. . GOOD.
2 cups dry brown sugar I cup butter
I teaspoon almond extract 2 teaspoons baking-powder
4 cups flour 2 pounds raisins
I teaspoon mace % teaspoon nutmeg
I tablespoon rosewater 8 eggs - tº
When all is mixed put one-fourth of the quantity in
a baking pan, then a layer of thin sliced citron dredged .
with flour, then another layer of batter, then of citron,
and so on until all is in, this being an excellent way of
putting in the citron; finish with a layer of the cake
batter, and bake forty-five minutes or more.
IMPERIAL CAKE
2 cups sugar 1 cup butter, heaping
IO eggs . 4 cups flour
I lemon, grated rind and I pound almonds
juice % pound citron
% pound raisins 1 tablespoon nectarine ex-
1 tablespoon orange flower tract in I teaspoon water
Water I tablespoon rosewater
Pound the almonds after skinning and splitting
them. Put two extra tablespoons of flour on the fruit.
The Queen Cook Book 195
This is a delicious cake, and when cut is very dis-
tinguished looking. Will keep a long time.
These two last recipes will make two medium-sized
cakes, that is, two three-quart pans, or one five-quart.
For fruit cake it bakes more even with a tube in the
center of the pan.
White FRUIT CAKE.
1 cup white sugar 7 eggs, the whites
34 cup butter 2 Cups flour
I pound raisins % cup milk
2 teaspoons baking-powder 2 teaspoons flavoring
Mix as directed before and flavor with any light col-
ored extract. Boil the raisins in a little water a few
minutes to bleach them; then wipe dry and stone
them, then chop them a little. Can add two layers of
citron if you like. Sprinkle the raisins with flour.
Mrs. B."
DRIED APPLE CAKE.
2 cups dried apples I cup raisins
I Cup Sugar I cup molasses
% cup butter I cup milk
2 teaspoons baking-powder I teaspoon, even, soda -
2 eggs
3 cups or more of flour Nutmeg and cinnamon -
Make it as stiff as fruit cake. Pick over and wash the
apples and soak in just enough water to soak soft, say,
two hours. Then chop them as raisins, and boil them
fifteen minutes in the molasses, then dissolve the soda .
in l: little hot water, and put it in the molasses when
COCl. 4- t
* 196 The Queen Cook Book
DELICATE CAKE.
2 cups sugar Io eggs, the whites
I cup butter 34 cup milk
4 cups flour 2 teaspoons baking-powder
2 teaspoons almond extract
Stir the butter and sugar to a cream, beat the whites
stiff and stir into the cream; add the baking-powder
to the flour and sift it twice, then add it with the milk
gradually and the extract.
DELICATE CAKE.
I}4 cups sugar 6 eggs, the whites
*% cup butter—scant 2 cups flour t
2 teaspoons baking-powder 2 teaspoons lemon extract
Mix baking-powder well with flour, pass it through
the sieve three times. This is mixed contrary to the
usual rules. Beat the butter alone, to a light cream,
and add the flour to it, stirring it in gradually with the .
ends of the fingers, until it is a smooth paste. Beat
the whites to a stiff froth, and mix in them the sifted
sugar; now stir the egg and sugar gradually into
the flour and butter, adding the flavoring, and mix it
smoothly together with the egg whisp. For frosting,
see frosting.
Hickory. Nut CAke.
2. cups Sugar I cup milk
1 cup butter 4 cups flour
5 eggs 2 teaspoons baking-powder
Öne pint hickory nut meats cut fine, sprinkled with
flour and rolled. Rich and excellent.
º
... * * *
. . . . tº 4
The Queen Cook Book 197 *
|
FIG LAYER CAKE.
For the cake:
I cup sugar 2 teaspoons vanilla
% cup butter * I egg, and yolks of 2
2 cups flour % cup milk
- 2 teaspoons baking-powder B
FOR FIG PASTE.
74 cup water I cup sugar
8 figs I egg, the white
Bake the cake in three layers. Boil the water and
sugar till a little brittle when you string it in cold air;
then take the sugar from the stove, cool a little, beat
the white to a stiff froth and add to it, chop the figs
very fine, and add gradually. Spread the paste on
top of each cake and sides, if you wish. It (the cake) . .”
may need more flour. * , , , a
PLAIN LOAF CAKE. VERY NICE.
I 34 pounds brown sugar I 34 pounds butter
% pint of yeast I pint milk
2 pounds raisins I teaspoon each cinamon
3 eggs - and cloves
.* 3 pounds flour -
This measures three quarts sifted, well heaped of
flour, one pint rounded of butter, one quart of sugar.
Stir butter and sugar to a cream, warm the milk and
stir with the yeast in flour, let rise over night, saving
out one cup of flour to add next morning with the -
other ingredients, beaten eggs and floured raisins.
Put in pans and let rise forty minutes. This recipe
makes three loaves. Bake in moderate oven.
198 • The Queen Cook Book
**
POUND CAKE.
2 cups sugar IO eggs
I }4 cups butter Flavor as you like
4 cups flour
This is very rich and fine, and needs to be made
and baked in a skilfull manner. One teaspoon bak-
ing-powder is surer of being light and a tube in center
of baking pen. Can bake it in one large loaf, or two
smaller ones. Can flavor with one tablespoon necta-
rine of orange flower water.
CUP CAKE.
I cup butter 3 cups flour
2 cups sugar 4 eggs
2 teaspoons baking-powder Flavoring.
Mix as for other cakes. Can add, if you wish, a
half cup of milk, and then more flour.
f
SPONGE CAKE.
2 cups sugar . Io eggs, salt
2 cups flour I lemon, juice and rind
Baking-powder, if you like -
Beat the yolks light, beat in the sugar until very
light, then add half the flour. Beat the whites to a
very stiff froth, add half of them to cake, then the
remaining half of flour, then the remaining half of the
whites, the grated rind and strained juice of lemon;
stir lightly and put in buttered paper pan. Bake in a
quick oven, but not too hot, about forty-five minutes;
to one hour. Great care should be taken not to but-
ter the paper too heavily; lay the paper in hot pan and
grease with small cloth.
The Queen Cook Book 199
WHITE SPONGE CAKE.
6 eggs, the whites I cup sugar
}% teaspoon cream tartar 34 cup flour
I teaspoon almond extract
Beat the whites to a stiff froth, then gradually beat '.
in the sugar, mixing lightly, add the cream tartar to
the flour, sift it twice, then sift it into the cake, mix
the cake quickly, but carefully, add one teaspoon of
flavoring. The recipe says turn into an ungreased
pan and bake in a moderate oven thirty minutes.
A SMALL SPONGE CAKE.
I cup Sugar . I }% cups flour .
6 eggs Flavoring - :
Beat eggs separately and mix as above.
SPONGE CAKE.
1 tumbler sugar I tumbler flour
5 eggs I teaspoon vinegar
ANOTHER SPONGE CAKE. :-
1 cup sugar I cup flour - . . .
4 eggs - I teaspoon baking-powder . . .
. Flavoring :
A SMALLER SPONGEDCAKE. - .
I teacup sugar I teacup. flour i
3 eggs, lemon extract 1% teasp'ns baking-powder º
2 tablespoons Water.
. º
-s-º.*
200 The Queen Cook Book
Ice-Cream Cake..
2 cups sugar 34 cup butter
I cup milk 7 eggs, the whites
I cup corn starch 2 cups flour
2 teaspoons baking-powder 2 teaspoons lemon extract
Bake in three layers with boiled frosting between.
Two cups sugar, one-half a cup of water boiling hot;
boil until it candies; do not stir it. Cool a little
and try it between the thumb and finger; if it threads
it is done. Beat the whites of three eggs to a stiff
froth; pour over them slowly (beating) the candied
sugar and beat until cold. Mrs. Sarah B. Smith.
The above recipe is a nice delicate cake baked in
one loaf.
DELICATE CAKE.
s 2 cups sugar 3 cups flour
6 ounces butter I4 eggs, the whites
. . . I lemon juice and rind.
- ALMOND CAKE.
2 cups sugar . 34 cup butter
8 eggs, the whites I cup milk .
I. or 2 teaspoons orange 34 pound almonds mashed .
flower water 4 cups flour g
2 teaspoons baking-powder
This must be carefully put together and it is very
hice.
‘. . To BLANCH ALMONps. - -
. . Shell them, throw them into bofling water, place
on back of stove about six minutes; then put them
into cold water and remove the skins by rubbing with
the hands. Mash in an earthen mortar.
*-r
-º-, te:
*.*.*.*.*
ºf . .
...t. -
The Queen Cook Book 201
- - White MoUNTAIN CAke.
. . 2 cups sugar 7 eggs
34 cup butter I cup corn starch
2 cups flour 2 teaspoons baking-powder
Bake in layers, three or four, with this filling: . Pour
one-half a pint of boiling water over four cups of
sugar (powdered) and boil till a spoonful on a cold º
saucer will stir to a cream. Pour the boiled sugar
gradually (beating all the time) into the whites of four
well-beaten eggs. Stir until the whole is cold and .
creamy. Spread between and on top of layers. **
CoCOANUT CAKE.
I cup sugar - % cup milk
% cup butter 2 eggs.
2 cups flour I teaspoon baking-powder
This is a good foundation for any layer cake. I
have made it in one loaf, stirring one-half of a grated "
aiut in the cake, frosting the top and sprinkling
thick with cocoanut. For the icing, take two whites,
beat to a stiff froth and beat in (sifting through a piece
of lace) one cup of powdered sugar or more, till it is stiff
enough not to run, spread it thin on each layer and
sprinkle with cocoanut, then lay on the other and frost
the same till all three layers are together, frosting and
sprinkling the top one the heaviest. Set in the
heater to dry. -
CHOCOLATE CAKE..."
1 cup butter 2 cups sugar
4 cups flour r I cup milk -
4 eggs, flavoring 2 teaspoons baking-powde
" ; * *
gº. Three or four layers. - .
*..*-•. .- .:
:ºs.
2O2 The Queen Cook Book
FROSTING.
• Two ounces of grated Baker's chocolate; and one cup
and a half of powdered sugar sifted through lace into
the stiffly beaten whites of three eggs; beat fifteen
minutes, spread on each layer and put them evenly
together.
WASHINGTON CAKE.
2 cups sugar 8 eggs
% cup butter 2 cups flour
Lemon extract 2 teaspoon baking-powder
Bake in three layers. This is good for any layer
cake and is just the thing for a picnic. s
FILLING OR FROSTING.
I quart milk - 2 eggs
I small cup sugar 2 tablespoons corn starch
When both are cold, spread it between; but does
not keep good over night. .
LEMON OR ORANGE JELLY CAKE.
2 cups sugar . I cup milk
% cup butter 2 cups flour
3 eggs 2 teaspoons baking-powder
This makes three layers, flavor with lemon—The
jelly: One cup of water, one tablespoon corn starch,
one cup sugar, one lemon, two oranges, grate the
rinds, add the juice, let boil to cook the corn starch,
beating, making it very smooth.
Or this filling: * -
I cup sugar I lemon or 2 oranges, grate
I tablespoon butter the rind, squeeze juice
I ſe
... , Beat well together and let boil. This is much *
… richer, - s
*
The Queen Cook Book 203
- MARBLE CAke.
Light Layers:
I cup Sugar 2 eggs, the whites
}% cup butter }% cup milk
I 34 flour I teaspoon baking-powder
- % nutmeg
Dark or Dash:
% cup brown sugar % cup molasses
% cup butter % cup milk
2 cups flour I teaspoon cloves and cin- "
I teaspoon baking-powder Inaſmon sº
2 eggs, the yolks .
Can bake as layer cake, or as one cake by putting
in first a layer of light, then the dark, making four
layers, or in two cakes. If one prefers can use two
tablespoons of grated chocolate instead of the spices.
QUEEN’s CAKE.
2 cups sugar 16 eggs, the whites
5% cup butter 4 cups flour
2 teaspoons baking-powder 34 cup sweet cream
Flavor with almond or lemon.
PLAIN CUP Cake.
I cup Sugar r If cup milk
% cup butter 3 eggs -
2% flour 1 teaspoon baking-powder .
- Flavor with nutmeg.
Can leave out the cup of sweet milk and use sour
cream our sour milk and soda if you like it better.
204 - The Queen Cook Book
SILVER CAKE.
2 cups sugar 2% cups flour
34 cup butter % sweet milk
8 eggs, the whites 2 teaspoons baking-powder
GOLD CAKE.
I Cup Sugar 34 sweet milk
% cup butter 8 eggs, the yolks
2 cups flour 2 teaspoons baking-powder
\\
Mix and bake the same as other cakes. Flavor as
you like. -
CREAM SPONGE CAKE PIE. e
3 eggs - 2 tablespoons cold water
* I teacup sugar I}% cups flour
I teaspoon baking-powder
Beat all well together and bake in layers. Use this
filling: Boil, one pint of milk, stir in smoothly one
tablespoon corn starch dissolved in cold milk, two
eggs, one-half cup sugar, a large teaspoon of butter;
flavor as you wish. Vanilla or grated cocoanut in the
... cream. Or bake the above cake in one loaf; when
cold split it open and put in the above filling, or this,
whip a pint of sweetened cream stiff, the whites of:
two eggs beaten stiff, flavor with vanilla, beat all
together, having it on ice or snow, and spread it upon
the split sides of the cake. Do not let the cream ap-
pear on the outside and it looks like an ordinary cake.
...?' -
- g tº
This is a delicate and delicious dessert.
REAL ANGEL's Food.
II eggs, the whites I tumbler sugar.
1 tumbler flour A pinch of salt a
Sift the flour five times with the baking-powder (one
The Queen Cook Book 205 -
teaspoon) and salt; sift the sugar three times. Beat
the eggs to a stiff froth. In mixing beat as little as
possible; bake twenty minutes in a moderate steady
heat. *
ANGEL’s FOOD.
% pint flour I even teaspoon corn starch
4 tablespoons hot water 3 even teaspoons cream of
, 134 cups powdered sugar tartar
II eggs I teaspoon flavoring :
Sift the flour, corn starch, and cream of tartar
together five times; put the water and sugar in a
granite basin on the stove; stir well together, let it
simmer slowly while you beat the eggs to a stiff froth
after you sprinkle on them one-half teaspoon of salt.
Boil the syrup until it will thread, and pour it slowly
over the beaten eggs; beat all briskly until the mixture
is light and cool; then sift the flour over it a little at
a time, and stir it gently until all the flour is in and
no lumps, stir in the flavoring, and pour the batter
into a three-quart pan with a tube in the center; bake
in a modefate oven about forty minutes. Stick a
straw into the cake, if it comes out clean, the cake is
done. Turn the pan upside down and let it rest on
the table until the cake is nearly cold, then remove it
from the pan, and place it bottom up, on a larger cake
pan. Cover with boiled icing.
N. B.—In making the angel's food, the beating .
and mixing must all be done with a wire spoon egg
beater (not a Dover). The eggs must be very cold.
Grease the pan very slightly—do not use a piece of
butter larger than a pea; do not cut this cake until it
is ten or twelve hours old. Better when two days
old. Saw the cake with the knife when cutting it.
Iſome Messenger.
2O6 w The Queen Cook Book
ºts... . .”
º: , “Y-
‘...*
SUNSHINE CAKE.
Io eggs, the whites 7 yolks
I tumbler flour I }% tumblers sugar
I teaspoon cream of tartar I lemon, juice and rind
% teaspoon carbonate ammonia, or extract lemon.
Beat the yolks very light with half the sugar; beat
the whites to a stiff froth, beating in lightly the rest
of the sugar; then add the beaten yolks, sugar and
flavoring; stir in the tour gradually, sifting the am-
monia last. Bake in a tin the same as angel's food,
without greasing it; sift the sugar once and the flour
four times; turn the tin upside down to cool as in
A.
angel's food.
N. B.--Carbonate of ammonia can be powered fine
and dissolved in lemon juice or sprinkled over and
stirred into the batter the last thing.
Home Messenger.
ONE EGG CAKE.
I}% cups sugar I cup milk or cream
% cup butter I egg,
3 cups flour 2 teaspoons baking-powder
Grated nutmeg to taste
MOLASSES CAKE.
I cup molasses I teacup butter
% cup hot water I teaspoon soda
- I even tablespoon ginger
Heat the molasses hot, dissolve the soda in the hot
water, stir it with the softened butter, ginger and one
teaspoon baking-powder in the two and a half cups of
flour, sifting it twice. Not quite so stiff as other
takes.
The Queen Cook Book . 2O7
*
ICINGS.
ICING FOR CAKES.
The whites of three large eggs beaten so stiff they
will not slide or drop from knife, sift in through a piece
of lace or fine sieve two cups of powdered sugar, sift-
ing and beating in gradually, till you can spread it on
cake and not run. This will frost two cakes top and
sides. Flavor with one teaspoon of lemon extract or
a half teaspoon cream of tartar.
RULE FOR FROSTING.
For the white of one egg, one cup of sifted sugar.
Beat the egg stiff and gradually add the sugar, beating
till light and not thin enough to run when you spread
it. Flavor or not as you like. This is the propor-
tion. For boiled icing, I refer you to the icing under
the head of mountain cake and ice cream cake.
BOILED ICING.
Boil until it will thread one and one-half cups of
sugar, one tablespoon of vinegar, and one tablespoon
of water; pour the boiled sugar into the whites of two
stiffly beaten eggs, beat well; when cool spread. After
a little experience in nice cake making and frosting,
one needs to be guided by their own judgment as
regards the stiffness of cake or icings; as eggs vary in
size and flour in thickening qualities. Be particular
to use the same sized cup for all measures of the same.
cake. g •
208 & The Queen Cook Book
SoFT GINGER BREAD.
I cup brown sugar I cup N. O. molasses
I cup butter I cup milk
2 eggs . I teaspoon soda
I tablespoon ginger I teaspoon salt
I teaspoon cloves I teaspoon cinnamon
About 4 cups flour
Heat the molasses boiling hot; dissolve soda in a
little hot water and beat it well into the molasses, beat
this into the creamed butter and sugar, add a part of
the flour, then the well beaten eggs, milk, spices and
the rest of flour. Be careful not to burn it or bake
too fast. It must rise up, before the top browns. If
oven is too hot cover the top with paper. There
should be a paper or two in bottom of pan.
PLAIN SOFT GINGER BREAD.
1 cup sour cream I teaspoon soda
I cup N. O. molasses I pint flour or two cups.
I even tablespoon ginger I teaspoon salt
HARD GINGER BREAD.
2 pounds butter 2 quarts molasses
2 teaspoons powdered alum 4 teaspoons saleratus
2 tablespoons ginger 34 teaspoon sal. ammoni
About 1o pounds flour . -
Put the flour, sifted twice, in the bread pan; make
a hollow in the center; cut up the butter and put in;
heat the molasses; dissolve the alum in one pint of
boiling water; also the saleratus in another pint of
hot water. Let both settle and pour off carefully
(leaving the sediment at the bottom) into the molasses
The Queen Cook Book 209
and pour all quite warm on to the butter. Sift on the
ginger, ammonia and a teaspoon of salt; work and
mix it with the hands. Mix it soft, as you can roll it
easily and nicely three-fourths of an inch thick, and
bake on long square tins. Make it up without delay
and put it in oven immediately, as anything with
soda or saleratus loses its rising qualities. Bake in
moderate oven, as molasses burns easily. This is the
old-fashioned gingerbread, such as our grandmothers
used to make on training days after the revolutionary
war and was called Trainers' Gingerbread. -
GINGERBREAD.
% cup molasses 2 eggs, well beaten
% cup brown sugar % cup butter
I cup sour cream I }% teaspoons soda
2 teaspoons ginger I even teaspoon cinnamon.
About three cups flour. -
Mix as other cakes. Dissolve the soda; put half in
the hot molasses and half in the sour cream. Bake
in a moderate oven. It requires more care and longer
baking than a cake made from all sugar. Always put
one or two papers in bottom of pan for cake that has
molasses in it. .
GINGERBREAD.
% cup sugar % cup butter
% cup molasses I cup sour cream
I teaspoon soda 1 teaspoon ginger
2 cups flour, about % teaspoon cinnamon
Put half of soda in cream and half in molasses; mix
and bake as others.
2 Io The Queen Cook Book
GINGER SNAPS.
I cup brown Sngar I cup N. O. molasses
I cup butter, heaping % cup hot water
I good teaspoon soda I tablespoon ginger
Cream the butter and sugar, bring the molasses to a
boil, let partly cool, stir in one-half the soda, putting
the other half in the hot water. Stir all together,
then take the hand, stir in flour just right to roll.
Roll out very thin and bake quick and dry in a mod-
erate oven. This makes a pan full. Remember, you
can make one-half, or double any of these recipes.
Keep dry in tin box. If they gather dampness, dry
them in heater.
GINGER COOKIES.
2 cups molasses I cup butter
2 teaspoons soda I cup sour milk
2 teaspoons ginger 2 teaspoons cinnamon
Boil the butter and molasses five minutes. Dis-
solve the soda just half in molasses, and half in sour
milk. Mix stiff enough to roll. :
GINGER COOKIES.
I cup brown sugar I quart N. O. molasses
134 cups butter 4 even tablespoons ginger
I tablespoon cinnamon I teaspoon cloves
Cream the sugar and butter, boil the molasses five
minutes, then add a large teaspoon of soda, put all in
the center of flour and mix with hand; do not knead it,
but roll out and cut for cookies. Bake in a moder-
ately quick oven.
The Queen Cook Book 211
CHOCOLATE AND Cocoanut JUMBLEs.
I cup butter 4 eggs, 3% teaspoon salt
2 cups sugar 2 teaspoons baking-powder
Cream the butter and sugar, beat the eggs light.
Mix all together, then take one-half of mixture and
add three-fourths of a cup of grated chocolate, mix it in
flour to roll, to the other half add one cup of grated
cocoanut, mix and roll, and you have two kinds of
cookies with one mixing. Cut with scallop cutter,
or inſ;fancy shapes. The oven should be hot enough
to bake in ten minutes. -
SUGARED COOKIES.
2 cups sugar . . I cup sour cream
I cup butter 2 eggs, nutmeg
I even teaspoon soda -
Mix as the others, soft, with little mixing, roll out
and sprinkle with granulated sugar through a sieve,
and cut with round or scallop cutter. These are very
nice and white.
NEW ENGLAND COOKIES.
I }% cups sugar I cup sour cream
% cup butter I teaspoon soda
2 tablespoons caraway seeds
Sufficient flour to roll out easily; if too stiff, will not
be good; roll them half an inch thick. Bake cookies
in dripping or sheet iron pans. Keep dry in tin box.
CRULLERs.
2 cups Sugar I cup sour milk -
% cup butter I even teaspoon saleratus
- - 4 eggs
Cream the butter and sugar, beat the eggs, put all
212 The Queen Cook Book
in the flour, mix soft, roll out long, one-fourth of an
inch thick, cut strips one and a half inches wide and
three inches long, with a jagging iron, running it three
times through the center leaving the ends whole,
double the ends together diagonally and fry a light
color in hot fat as fried cakes.
BAKERs' COOKIES.
I cup sugar, brown % cup milk or sour cream
% cup butter I egg
I teaspoon baking-powder
CANNING FRUITs.
The four months from the time of strawberries in
June, till October, is the harvest time for fruits for
every housekeeper, as well as for the industrious
farmer, to go earnestly into the work of securing the
winter and spring supplies of relishes, preserves, canned
fruits, pickles and condiments of various kinds. To
an ambitious housekeeper it is a genuine pleasure and
satisfaction, that she may be fully equipped to supply
the needs of those who are depending upon her for
much that goes to make life a pleasure. We should
not be content until we have become familiar with
caring for fruits as well as cake-making; though not
as essential as a good bread-maker and cook of meats
and vegetables. She will be constantly gathering new
ideas and making improvements. Let us try and not
make too hard work of this extra annual labor; but
make our plans for it before hand, thinking of all the
materials we will need to purchase for the fruit that
is to be cared for in the coming weeks, such as sugar,
The Queen Cook Book 21 3
spices, cans, covers and rubbers. More vinegar, etc.
We do not need to can as many fruits as formerly, as
we can obtain fine oranges in the early spring, which
are a very pleasant change.
The lack of having things in readiness only goes to
annoy and tire the one who is hoping to make a suc-
cess of it. -
Select your fruit carefully yourself; reject all that is
imperfect. Wash and wipe it dry with a crash towel.
Strawberries, raspberries and blackberries, wash in
very cold water quickly and drain through a colander
or sieve. Some years raspberries have a small white
worm inside, the water brings them out, but take
them to a bright light when washing. For canning
only cook enough for three or four quarts at a time,
as it breaks the fruit. The best way to test the cov-
ers of cans is to fill the cans with water the day before
you wish to use them and screw tight with good new
rubbers the same as for canned fruit, and lay them on
the side over night. When you put the rubber on the
Mason jar run the thumb all around the inner edge to
make sure it is pressed down and neither too large or
too tight. If they do not leak water you may be sure
they are good. Put a breakfast plate in the bottom of
a kettle, fill it half full of water, fill three or four cans
two-thirds full of water and set in on the plate, to keep
from breaking them. Let these get boiling hot while
you are heating the fruit. Another way is to wrap a
Cold wet cloth twice around and under the bottom of
can while filling can, excluding the air from the out-
side it will not break; put in funnel and fill gradually
with boiling hot fruit, run the handle of a silver spoon
next to the inside of can to let out any air bubbles, fill
full, let stand ten minutes as it will settle some; screw
tight as possible; when cold tighten the cover again,
2I4. The Queen Cook Book
let lie over night on their side, if they do not leak they
are probably all right, and ready to put in a dark, cool
place. You can try them and see if they are tight.
In one week examine them closely. If any are fer-
mented take off the top of them, and scald and recan
and use up soon. Some set the can on a cold wet cloth
and put a silver tablespoon inside, letting the handle
run up into the funnel, and fill with hot fruit as others.
The fruit should be perfectly fresh and nearly ripe
enough to eat by hand. All berries should be canned
the day they are picked, and so should peaches. Pears.
should be picked as soon as seeds are more than half
turned dark, put in boxes in cellar and covered with
matting or old carpet, till they are nearly fit for eating.
..This is the only way they have a rich flavor; they
never get it on the tree. Look them over every day
after the first three days. Quinces should not be
picked till in October and turning somewhat yellow.
They can stand a few days. The rubber rings should
have an even edge all around, when the cover is
sgrewed on, for if it slips up (drawn in) or swells out,
air is admitted. Be sure the glass cans, covers and
rubbers are perfectly clean when put up. Keep your
tº.
rubbers on a ribbon roller, to keep in shape. If not
kept in shape, they will not probably be air-tight
again. Wash all the syrup off of jars, before putting
thefn away after filling.
New glass cans often contain fine bits of glass; they
should be washed well with hot soap suds and use a
swab.
CANNED APPLEs.
Take tart late fall apples, wash and wipe clean.
Peel and quarter, or if large cut in six or eight pieces.
Allow one cup of sugar for each pound of apples after
The Queen Cook Book 2 I 5
they are cored; wash them again that the syrup may
be clear. After weighing the apples keep them.
covered from the air (as it turns them dark) till you
have made a syrup of the sugar and one quart of
water or more according to quantity of fruit. Boil
and skim. If the sugar is specky strain it, and then
put in apples enough for four quarts at a time, let get
hot slowly, as soon as tender, can them as directed in
canning. Do not can them till cold weather as they
will keep better. A nice way is to mix a few quinces
with the apples, by partly cooking the quinces first.
To two quarts of apples put one quart quinces, they
require more sugar than apples. Never cook nor eat
what seems to be the sound part of decayed fruit of
any kind; its very breath is tainted. The Duchess
and Maiden Blush are superior for cooking. Always
use a porcelain-lined or granite kettle for cooking all
kinds of fruits and pickles. Apple preserves are made
the same way, only, three-fourths pound of sugar to
one of apples.
CANNED PEACHEs.
Select fruit just ripe, but not soft, the late Crawford
is the best, though there is a very rich white peach if
you can obtain it. Peel and cut in halves, take out
the pit, cover them with a paper, as they turn dark in
the atmosphere; (have a wet cloth in your dish, to
wipe knife and fingers on often for paring all fruits).
Rinse quickly in water and drain. One cup of sugar to
two quarts of peaches, or as you like it. Prepare the
syrup as for apples. Do not boil as they will boil to
pieces, but keep them boiling hot and press down dip-
ping the syrup on top. Do not stir fruit that you wish
to keep whole. When clear or boiling hot can them. . .
216 The Queen Cook Book
If you wish them rich as preserves put one cup and a
half of sugar to one pound of peaches.
PEARS.
Pears should be pared and halved and cored, not
only taking out the seeds, but all the core to the stem;
keep them covered, rinse in cold water, drain, make
the syrup, skim and strain if necessary, they require
much less sugar than peaches, and require to be
cooked twice as long or more, till they can be pierced
easily, with fork. Some like sliced lemon in them.
A little green ginger root added to the syrup gives a
very pleasant flavor, as pears are quite tasteless.
PLUMS.
To can plums allow one-half, pound of sugar (or a
coffee cup) to one pound of fruit; wash and pick off
the stems; prick each end of the plums quite through
with a darning needle, put in a stone jar; make the
syrup, putting as little water as possible to melt the
sugar, for the plums are very juicy. Put one cup of
water in the kettle with what sugar it will melt slowly
and then keep adding till all is melted, boiled and . .
skimmed, then pour it boiling hot over the plums.
Put a nice clean plate on them, to keep the plums
under the syrup, and let stand until the next day;
pour the syrup from the plums and let boil again,
pouring it on the plums, repeat this process three
days; then put the syrup over the fire, and when it
comes to a boil add the plums, and cook slowly fifteen
minutes, then fill your cans and seal. The object of
scalding them so many times is to prevent them from
breaking to pieces. This is good for all kinds of
plums. Plum preserves are made the same way, using
The Queen Cook Book r 217
pound for pound, or some will only require three-
fourths of a pound of sugar to a pound of fruit.
PLUM MARMALADE.
Pour boiling water over the plums to take the skins
off easily; take off the skins, take out the pits, then
weigh; if sour use pound for pound, if not, three-fourths
of a pound of sugar to a pound of fruit. To make thre
syrup add as little water as possible to melt it, then
put in the fruit and cook till smooth, say thirty min-
utes, if not smooth put it through a sieve; put it in
cups or small jars.
QUINCEs.
“a - -
Quinces should be thoroughly ripe and one meets
with the best success when they are of a bright golden
yellow. There are two or three kinds of quinces,
some cook to pieces in the syrup, not bearing much
boiling; other kinds require cooking soft in water first.
I use what is called the lemon quince and I find it
cooks tender in the syrup. . If it turns red you have
cooked it too long. Can them as soon as tender.
Wash the fruit and rub with a dry cloth, pare and cut
in eight pieces, and cut out all the white core, as it .
will turn dark. Keep covered while paring and wash,
to take off all specks. In making the syrup allow one-
half pound of sugar to one of fruit and hardly water
enough to cover, when cold put in the fruit, cook.
slowly till tender (not red) and can. A tea saucer is
the best to dip all fruit into the funnel. For preserves
use three-fourths of a pound of sugar, to a pound of
fruit and can air tight. '
218 The Queen Cook Book
STRAWBERRIES.
Take fresh picked berries, wash quickly in very cold
water, hull and pick over carefully; one coffee cup of
sugar to one quart of berries or richer if you like.
There are two ways of canning them, one is, put one-
half a cup of water into a porcelain kettle, put in the
sugar then the berries on top and stand on back of
stove. Let stand till the juice moistens the sugar;
put it over a slow fire till all the sugar is melted, then
gradually increase the heat till the berries are heated
through, say to the boiling point, and can. Do not
be too long about it, or let them be. on the fire too
long, as they will loose their beautiful color and turn
white. Another way which I have never tried, but is
recommended by good authority is, to fill the can
with the fruit, fill, up with the syrup, put on cover
without rubber, set the cans in an old boiler with rack
under them, have the cold water not reach the top Cf
can by two inches, then let come to a boil, fifteen
minutes boiling is usually enough; the berries must le
boiling hot through, then fill full, put on rubbers ard
screw on covers. This is the most difficult fruit to
keep, as it is very acid and comes in the hottest
weather. -
STRAWBERRY PRESERVES.
Prepare them in the same way, taking a pound of
sugar for a pound of fruit, only as soon as the fruit is
boiling hot through skim it out into can (the propor-
tion), and boil the syrup with cover off twenty or
thirty minutes; then make the cans air tight.
RASPBERRIEs:
These are canned and preserved the same way as
strawberries.
4.
The Queen Cook Book 219
PINEAPPLEs.
The sugarloaf is one of the sweetest and best pine-
apples for preserving. The season for this is at its
height about the last of June or 4th of July, when
these delicious fruits may, when plenty, often be pur-
chased for $1 a dozen. The best come from Havana.
In June the choice Ripley and the Queen Anne are
choice varieties and come from Jamaica. They are ex-
ceedingly rich in flavor and sweet. These fancy pines
are quite small, selling on an average at 30-cents.
apiece. These are considered superior to any other
variety for table use because of their rich flavor.
The most delicious way of preserving a pineapple is
in its own juice without using one drop of water.
Peel the pineapples carefully after, cutting them in
slices one-half an inch thick cut out all the eyes and
allow three-fourths of a pound of sugar to every
pound of pineapple. Put a small layer of sugar in
the bottom of a stone crock, then a layer of pineap-
ple and a layer of sugar and one of fruit, and so on
till all is used; cover them tight after putting a press-
ure on them and let stand twenty-four hours. A clear
juice will nearly cover them then. Now take each
slice and tear the pulp in pieces off the core, using a
silver fork. Drain off all the juice from the pulp and
also the juice and sugar out of the dish; put this
juice and sugar in granite kettle. Let it come slowly
to boiling point; skim and boil for five minutes, then
strain through a fine sieve or sheer cloth over the
pulp. Let the pulp boil up in the syrup once, then
can it immediately, as longer boiling darkens the fruit.
If you wish use the whites of two eggs beaten up to
clarify the syrup. -
22O " The Queen Cook Book
SERVING PINEAPPLE.
A nice dessert for dinner or a tea dish, is to slice it
the same as the above, cover with sugar in layers, let
stand for two hours. Then tear the fruit from the
core with a silver fork. Preserved pineapple is espe-
cially fine served with whipped cream. A pineapple
Bavarian cream is one of the best desserts we have,
and there is no better water ice or sherbet. But do
not buy the coarse-grained, flavorless early fruit.
CANNING TOMATOES.
Scald, peel and slice the tomatoes as for cooking
for table, rejecting the cores and every one that is im-
perfect. One teaspoon salt to every peck; put over
to cook one-half hour or more stirring very often, till
it is fine, then can hot and seal tight.
PRESERVED CITRON MELON.
Pare, core and cut the melons into slices; cut up
the slices an inch and a half long. Weigh them, and
to every six pounds of fruit put six pounds, of granu-
lated sugar, the juice and yellow rind—pared off thin
—of four lemons; also half a pound of race ginger;
put the slices into a granite kettle, cover with water
and a layer on all of peach leaves; boil about half an
hour, or until clear, and a broom-corn will easily
pierce them; drain them, spread them in a pan of
cold water, and let them stand all night; next morn-
ing tie the ginger in a thin muslin cloth and boil it in
three pints of water until the water is highly flavored;
take out the ginger; dissolve the sugar in the ginger-
water, put in the lemon peel and boil and skim it till
The Queen Cook Book 22 I
no more scum rises; take out the lemon peel, put in
the citron slices and juice of lemon, and boil in the
syrup till the slices are transparent and a straw will
go through them; put the slices, while warm, in jars,
and pour the syrup on slowly; seal in air tight cans.
- Home Messenger.
CRANBERRY SAUCE, JAM AND JELLY.
Pick out all the soft berries and stems, wash and
put over to stew with water enough to come to the
top. To every quart of berries put one pint of sugar,
stew till tender and thoroughly cooked, either to a jell
or with a syrup, as you like. The jell is made the
same as currant jell, and the jam or marmalade the
same as plum marmalade.
PRUNEs (Stewed).
Wash thoroughly in two waters, put in stew kettle
with water enough to cover, to one quart of prunes
put two tablespoons of sugar, be very careful not to
get them too sweet, as the flavor of good ones de-
pends upon the proportion of sugar and fruit. Let
steep on back of stove till tender, perhaps two hours
or more. Do not buy cheap ones, they are insipid.
APPLE SAUCE.
. This is a favorite dish to be eaten with fresh pork,
roast pig, goose and duck. Use Rhode Island green-
ings or afiy sour, juicy apple; wash and wipe clean.
Pare, quarter and core, put in granite kettle, with
water to cover well, cook till nearly tender then add
sugar according to the acidity of apple. If you wish
marmalade add a little more sugar and rub through a
sieve. Some like a teaspoon of butter stirred in.
222 The Queen Cook Book
JELLIES.
Jelly making requires skill and care; only the best
quality of fruit and best coffee sugar should be used.
It must not be cooked too long as it makes it ropy,
strong and dark-colored. The same rules must be
observed for all jellies. I will give a perfect one for
currant jelly and all others are made the same way,
such as strawberries and grapes. Try to obtain the
fruits when they are just ripe—not too ripe, for then
they are liable to be watery and the jelly qualities
destroyed to a greater or less extent.
CURRANT JELLY.
Have the currants picked as clean as possible from
leaves, pick them over but not off the stems, pick out
all that are dried or green; wash and drain well, then
squeeze a few at a time with the hands, in a large
bowl, and put them in a porcelain-lined kettle, when
all are in, put it on a slow fire stirring often, let come
to a boil for twenty minutes; then strain through a
coarse three-cornered cloth strainer. Wash out the
kettle. Let the strainer hang and drip for an hour,
(let them cool before you fill the strainer), then
squeeze lightly only. Measure the number of pints of
juice; allow one pound of best coffee sugar to each pint of
juice; set the sugar on platters in moderate oven to .
get quite hot, while the juice is boiling twenty-five
minutes; skim the scum off as soon as it rises, then
have a strong fire, and slowly stir in the hot sugar,
which will take five minutes. Jelly will form one side
of spoon and kettle while the stirring is going on, let
it just come to a boil, wrap a cold wet cloth around
the glasses and fill with a cup, if it is right the cold
The Queen Cook Book 223
cup will be loaded with jelly. Such juicy fruits as
currants, grapes and strawberries require no water to
make jelly. Pulpy fruits, such as peaches, apples and
quinces, should be cut up small, after being pared and
cored, and just water enough to come to the top of
fruit in the stew kettle. Boil slowly, keep covered,
stir often, till tender and no more, then strain, (with-
out much squeezing) measure and allow one pound of
sugar for every pint of juice, and proceed the same as
with currant jelly. A friend, who is always success-
ful in her jellies, says the juice for jellies must never
be squeezed through the jelly-bag; and also that she
always cooks the strained juice twenty minutes with-
out the sugar, after it is measured, but has the sugar
on platters in the oven, carefully stirring it occa-
sionally, and watching that it does not get too hot so
as to brown. Then she stirs the hot sugar into the
juice, and lets it boil up just once; then takes it from
the fire immediately. Her jelly always “sets.”
LEMON JELLY.
1 oz. gelatine 3 cups sugar
3 lemons 2 oranges, the juice
Wet the gelatine with a little cold water, when .
partly dissolved pour on one quart of boiling water;
add the juice of lemons and oranges and sugar, then
strain and pour in molds, set on ice. Make it the day
before using it.
WINE Jelly. -
To a package of Cox's gelatine put one pint of cold.
water, put in a warm place for a while to dissolve,
then add one quart of boiling water, the juice of three
lemons, three cups of sugar, one pint of wine. Bring
s 224 The Queen Cook Book
to a boil, strain and put in molds. If it is cold
weather, or stands over night, one pint more of water
can be added and it will come to a jelly easily. This
makes nearly three quarts.
CHARLOTTE RUSSE.
To one ounce of Cox's gelatine, put one cup of
warm milk, keep warm till dissolved, then add one
cup sugar; strain, add a little salt, flavor with lemon,
extract or vanilla. Flavor and sweeten one quart of
cream. Whip it, and add it to cold gelatine. One
can put it in dish and serve when cold as it is with
cake, or line the dish with sponge cake and pour it in
when it begins to stiffen. This must be eaten the day
it is made.
CHARLotte RUsse.
The day before wanted make a stiff plain jelly of
calves' feet, or you may use Cox's gelatine, but the feet
are best; put four calves' feet in a gallon of water and
boil slowly until the meat drops from the bones and the
water is reduced to less than two quarts; strain, and
let stand over night in a cool place; in the morning
scrape off all the fat, then turn it out, scrape off all
the sediment from the bottom; have just three pints.
Boil one pint of milk, flavor it highly with vanilla, let
get cold. Take three pints of rich cream, put it in a
shallow pan, set on ice and whip it with whisk,
skimming it off as fast as it rises; then add the vanilla
milk to the cream, and beat both together; melt the
jelly by setting it over the fire. Beat very light the
yolks of six eggs, beating in one cup of sugar; add by
degrees the melted jelly to the sugar and eggs, stirring
very hard; keep the vessel setting on ice and continus
The Queen Cook Book 225
stirring till the mixture is firm enough to retain the
mark of the spoon; then stir in the whipped cream as.
quickly as possible; have ready your dish for table,
lined with sponge cake and pour in the charlotte. . Put
ice around it in refrigerator. It will be ready to serve
in two hours. Some prefer it without the sponge
cake and eat it with cream and cake. For cleaning
feet, see Souse.
CALves' Foot JELLY.
Clean well, and cut off the toes of a calf's feet, put
the feet into a gallon of water, boil till reduced one-
half, then strain, let stand over night. In the morn-
ing take off all the fat, remove the sediment, and put
the clear part over the fire, the strained juice of three
lemons, two cups sugar, a blade of mace, a stick of
cinnamon, the beaten whites of three eggs. Boil fif-
teen minutes, strain, and if not clear strain again
through a jelly bag. The bag should always be wrung
out of hot water before using, and the jelly should
always run through of itself, never squeeze it, as it
makes the jelly muddy. This jelly is amber color.
Half of it may be colored red and a little at a time put
into glasses, as it begins to set, then the amber, then
the red, and so on till the glass is full. This makes a
very showy, as well as palatable dessert; can cover .
the top with frosting of whites of sweetened beaten
eggs. This is the old English way.
NEAPOLITAN BLANC MANGE.
Measure three pints of milk, put one pint in the
double rice boiler, mix two and, a half even table-
spoons of corn starch with cold milk, make it smooth.
When the milk is hot, before it scalds, stir in the
226 The Queen Cook Book
starch, with two large spoons of sugar and a pinch of
salt, stir all the time until smooth and as thick as cus-
tard, remove from the fire and add one-fourth tea-
spoon of rose extract and enough cochineal extract
(which you can find at the druggist's) to color it pink.
Put it in a mold or dish that will hold three or more
pints. Wash the boiler and put in another pint of
milk and proceed as before. When the pink is cold,
pour this (flavored with lemon extract) over it and set
away to cool; when the kettle is washed and you cook
the last pint of milk the same way. Grate two tea-
spoons of chocolate in a cup and set in a dish of hot
water to melt. When the blanc mange is smooth,
add chocolate and half a teaspoon of vanilla, cool a
little, and when the other is solid pour this over it,
and set in cool place till next day. Serve with sweet-
ened whipped cream for dessert.
PURE GRAPE WINE FOR THE SICK.
I give this recipe as a safe preparation of wine to
be used when necessary, in cases of great prostration.
It may prove of value where a pure wine is needed.
Pick the grapes when ripe and sweet, remove all that
are green, imperfect or broken, pick from the stem,
wash thoroughly by hand, drain them, then mash by
squeezing a few at a time in a large earthen bowl;
then put them in a sweet earthen vessel (say four-gal-
lon jars) and let stand two or three days, or until the
skins rise and form a scum and the first fermentation
begins to stop. Then strain through a wet and some-
what sheer cloth strainer; do not squeeze too close, as
there will be too much sediment; add to the juice as
much of best brown sugar as required to make it
(when dissolved), bear an egg above the surface, the
The Queen Cook Book 227
size of a two shilling piece. Pour off carefully into a
good clean cask or beer keg, that you can fill full and
have two gallons over to fill up with every day as it
runs over. Leave the bung out, and keep the cask so
full that the scum may run over until the fermenta-
tion begins to stop, which will be in eight or ten days.
Then stop it up very tight and keep in a good cool
cellar for three months, when it will be fit for use, but
will improve with age, whether bottled or kept on the
lees. Three bushels of grapes will make five gallons
of wine.
“A minister in New York,” says the Chicago Inter
Ocean, “visited a number of the best liquor stores
in his neighborhood and bought pint samples of their
gin, whisky, port wine, etc. In the analysis of the
“Pure Holland Gin' were found neutral spirits, rotten
corn, juniper berries, turpentine and vitrol. The fine
old hand-made Kentucky whisky contained neutral
spirits, glycerine, sulphate of zinc, chromic acid, creo-
sote, unslacked lime and fusil oil, and the rare old
port had licorice, zinc, mercury, antimony, muriatic
acid and alum. The result of this analysis is sufficient
apology for my recipe of “Pure Grape Wine for the
sick.’”
BAKED QUINCEs.
Wash and wipe clean, take out the cores from the
blossom end with a tin apple corer, fill with sugar,
bake in pan with a little water in hot oven, one and a
half hours. Serve hot with sugar and cream. A nice
dessert. -
SUGAR VINEGAR.
Dissolve twenty-five pounds of good brown sugar in
hot rain water, or soft water, then strain it into a
clean vinegar barrel with iron hoops, then fill up with
228 The Queen Cook Book
soft water strained; get a piece of what is called “the
mother ” from some other vinegar barrel and put in the
barrel. It ought to stand in the sun for six weeks with
a glass bottle in the bung. Then put it in a warm
cellar till it is good, perhaps six months, but you will
be provided with good vinegar for years to come, and
always have the pure article at hand. We know not
what injurious acids are in the vinegar we buy for
cider vinegar. The sugar vinegar is the healthiest
vinegar that is made and makes the best flavored
pickles. -
CUCUMBER PICKLES.
Pick the cucumbers early in the morning, the small-
est are the best, about three inches long; put a layer
of salt in bottom of crock or cask and a layer of
cucumbers, and then salt, and so on till it is full. Put
a little water in at first, after that it makes its own
brine. In the fall pour off this brine and wash them
nicely. Scald a brine strong enough to bear up an
egg; let it get very cold then pour it on. Cover the
top with a double cloth and cover this with salt; the
brine must cover it all. Take off the cloth and rinse
it every two weeks to prevent any scum from rising,
as it eats in and turns them soft. There must always
be a double cloth on pickles whether in brine or
vinegar, and rinsed off every two weeks, or they will
soon mold. When you wish to put them in vinegar,
"take out what you wish and soak them three or four
days in soft water; change it every day till they
are freshened enough; then put them in cold vinegar;
add a few peppers, ginger root and horseradish, if you
wish. They will be ready to eat in a week. It is bet-
ter to put them in glass jars. Nasturtiums are a
* ... wº, ,
The Queen Cook Book 229
pleasant addition. Pick them with the steams on;
they are ornamental. Add them to any pickle you
wish. Always use a granite or porcelain-lined kettle
for all pickles or fruits; indeed, I think they are the
nicest for soups and all cooking. As pickles of all
kinds are indigestible eat sparingly, as a relish only.
SPICED SWEET PICKLES.
Sweet pickles should be rich and not cooked soft;
can put in one-half ounce of ginger root if one likes it.
Always prepare pickles in a porcelain-lined or granite
kettle; use wooden spoon. If you wish your cucum-
bers green, put them into cold vinegar in a granite
kettle, stand them over a moderate fire, and heat
slowly until they become green.
Pears, quinces and plums are pickled in the same
manner as peaches.
MANGOES.
Use young or small musk or nutmeg melons or can-
taloupe (which is a delicate variety of musk melon),
wash and rub the melons well, cut out one section,
scrape out the inside and wipe it out with a cloth, tie
each section on to its own melon. Lay the mangoes
in a good brine for three days, then drain off the
brine, rinse it all off, and freshen in pure warm water
for twenty-four hours (green them as cucumbers if :
you wish). Then fill each one with four string beans,
two small cucumbers, a gherkin, a small tomato, just
to fill them; then put in one tablespoon of the follow-
ing mixture to each one. º n
23O The Queen Cook Book
4 tablespoons English 2 teaspoons mace
mustard seed . 2 teaspoons ginger
4 tablespoons grated I dozen pepper-corns
horseradish I teaspoon celery-seed
I teaspoon mustard I cup brown sugar
6 nasturtiums
Put the section on, sew it in with coarse thread, and
pack in a deep stone jar; pour scalding vinegar (the
sugar vinegar is the richest) over them, repeat this
process three times more at intervals of two days,
then put a double cloth over them a plate and a
weight to keep them under the vinegar. These are
fine and will keep for months. Watch them closely.
SWEET PICKLE OF WATERMELON RIND.
Take firm thick rind, scrape the inside, pare off the
green, cut in small pieces one inch wide and two long;
, boil in water until clear and a straw will pierce them;
drain well, dry with a napkin, place in a jar; pour
over the following, boiling hot, three days in succes-
sion: for ten pounds of melon rind take four pounds of
brown sugar, one quart best vinegar, one ounce of
whole mace, one ounce whole cinnamon, half ounce
of whole cloves; put the spices in a thin bag and boil
in the vinegar, but not left in with the pickle, as it
discolors the melon; put in a jar, having them fully
covered with syrup; add more vinegar if needed.
SPICED CANTALOUPE.
Select small nutmeg melons, a little green, not hard,
neither quite ripe. Cut them into sections as the rind
is marked; pare, remove the seeds, scrape out clean;
weigh the pieces. To each seven pounds allow four
pounds of brown sugar and one pint of best vinegar.
The Queen Cook Book 23.I
Put the sugar and vinegar in a porcelain lined kettle; put.
in a bag a half ounce each of whole cloves, green ginger
and stick cinnamon. When hot put in the cantaloupe.
Watch carefully until each piece is hot, but not soft.
Cover the kettle and press the fruit down often. Lift.
each piece carefully and place in a stone jar. Put
one teaspoon each of ground allspice, ground mace and
cinnamon into a cup; mix; divide into fourths; tie each
closely in a small piece of cheese cloth; put these in
the jar, pour the syrup on the fruit and stand away
till the next morning; then pour off all the liquor again;
boil, and strain it again for nine consecutive days.
The last day take out the spices and boil the syrup
down to the consistency of molasses; have enough
syrup to cover well; press down; keep cool. -
GREEN TOMATO PICKLE.
One peck green tamatoes, three onions, six green
peppers; chop fine, squeeze the juice off through a
colander; salt to taste; put on enough vinegar to scald
up once; then let it cool and drain off the vinegar.
Make a dressing of four cups of sugar, two tablespoons
of mustard, two teaspoons black pepper, with vinegar .
enough to cover it well; heat and pour over.
SPICED PEACHES.
7 pounds peaches % cup whole cloves
4 pounds sugar % cup broken cinnamon
I pint vinegar % pint water
Put the sugar into the vinegar and water to dissolve,
put spices in thin bag and let soak in hot syrup (after
wetting them in hot water) while you rub the peaches
hard with a coarse dry cloth to take off the fuzz; stick
each peach with six cloves; put into the syrup to cook
*-
232 - The Queen Cook Book
as many peaches at a time, as the syrup will cover; let
simmer till tender, but they must not break, then fill
the cans, shake down and fill up with the syrup, let
stand ten minutes, shake down again, fill to the brim,
put a double cloth on to keep the top covered with
syrup and seal.
SLICED TOMATO PICKLES.
One peck green tomatoes, six large onions. Slice
and cook for five minutes in one quart of vinegar and
two quarts of water and two tablespoons of salt.
Drain well, then tie in a cheese cloth three table-
spoons of white mustard seed, two tablespoons each of
ground cloves, cinnamon and ginger and three green
peppers chopped fine; put the bag in two quarts of
vinegar with the pickles and boil all together till well
seasoned; then can tight.
*
TOMATO SALAD.
Scald and peel as many ripe tomatoes as you need;
lay in ice water till very cold, then slice them, pour
off the juice. Pare and slice very thin two cucum-
bers. Put some fresh lettuce leaves in the salad bowl
with one small onion sliced fine; put all on the leaves
and serve with a salad dressing. :
ToMATO SAUCE.
Eight pounds of tomatoes, Qne quart of vinegar,
three pounds sugar, one teaspoon cinnamon, one of
cloves, one of English mustard and one of red pepper.
Boil down till quite thick.
*.
The Queen Cook Book 233
CABBAGE SALAD.
Select a solid head and one that is white after the
outside leaves are taken off. Lay on a board and with
a sharp knife cut fine; set in ice box till ready to use.
Serve with salad dressing.
GooseBERRY CATsUP–VERY FINE.
Pick off the blows of over a peck of gooseberries;
wash; boil in granite kettle in just water enough to
‘come to the top, and cook to pieces. Strain through
a fine wire sieve. No seeds must rub through. Meas-
ure the pulp, and to eight pints of pulp put six pints of
sugar, four teaspoons of ground cinnamon, six tea-
spoons of ground cloves. Boil till stiff enough not to
run on the plate. This is very relishable when rightly
made. As there is no vinegar in it all stomachs can
bear it. For a smaller quantity: To seven coffee
cups of pulp put five cups of sugar, two teaspoons
of cinnamon and three of cloves. Can or bottle
tightly.
TOMATO CATsUP.
Put over in a porcelain kettle four quarts of peeled
ripe tomatoes. Cook for half an hour till all is soft,
then rub through a wire sieve. Return the juice to
kettle; add two coffee cups of vinegar, four cups of
sugar, a salt spoon of cayenne, a teaspoon each of
ground cloves, ginger, allspice, pepper and mustard,
one teaspoon of salt when first put over. Mix well all
these ingredients in an earthen dish with the juice be-
fore returning to the fire. Then let slow boiling evap-
orate the water, stirring often; till thick enough not to
234 - The Queen Cook Book
run on the plate. Can tightly while hot and it will
keep indefinitely.
CoLD CATsUP.
To half a peck of ripe tomatoes, three green and
three red peppers, and a large bunch of celery, all cut
fine, add three pints of vinegar, one tablespoon of salt,
one teacup white mustard seed, one teacup grated
horseradish and two tablespoons of black pepper.
Put these three last ingredients in a sheer cloth bag,
let lie in it and soak, or mix them in it if you like, but
I think it better not to. &
ODDS AND ENDS.
FRYING SALT PORK.
As this was mislaid, I will insert it away from its
regular family. It is very fine. Salt pork to be fried
or baked should be cut over night and put to soak in ,
cold water. In the morning, if not fresh enough, put
it in hot water, drain off, roll each piece well in flour
and place in a sheet iron pan in the oven, let it brown
on both sides; it cooks much nicer in the oven. Send
the pork to the table hot and crisp; if you wish to
make a milk gravy of some of the fat, put it in a gravy
dish.
VEAL LOAF.
12 pounds veal % pound crackers
34 pound butter I coffee cup water
Have lean veal chopped fine (the butcher will chop
it for you), but prepare it for chopping yourself, pep-
per and salt it well. Mix all the ingredients in well,
The Queen Cook Book 235
Cover the sides and bottom of a long four-inch wide
pan with buttered paper, press it well together. Bake
well done, from three to four hours. Can make one-
fourth of it. Two pounds chopped salt pork, three
eggs, a littlec hopped parsley, is a fine addition to
the veal.
VEAL CROQUETTES.
Cook the veal tender, and make and cook the same
as chicken croquettes.
C
VEAL PATTIES.
Mix the same as for veal loaf, leaving out the pork;
prepare the crust the same as for oyster patties.
Bake the patties, fill just before using and heat hot.
BREAKFAST PUFFs.
2 eggs 1 cup flour, salt
I tablespoon butter I cup milk
I heaping teaspoon baking-powder.
Sift flour and baking-powder together twice; beat
the yolks well; stir all together and lastly stir in the
stifly beaten whites. Fill the cups half full. Bake
twenty-five or thirty minutes. •
Rusks.
2 cups milk, - 3 tablespoons yeast
% cup butter 2 eggs, salt
2 tablespoons sugar. • , .
Put all in a sponge the night before except the eggs.
- In the morning add the well-beaten eggs; mix as soft'
as possible; roll out and cut with cutter. When
ready to bake rub over the top with the sweetened
beaten white of an egg.
236 - The Queen cook Book
GERMAN TOAST. Over FIFTY YEARS OLD.
Cut slices of stale bread of medium thickness, dip
each in well beaten egg and milk with salt, sufficient
to moisten (not soak) a little, then in cracker crumbs
finely rolled. Brown both sides in flat spider as you
would potatoes, in half butter and half lard. It is
a change for a breakfast dish.
BAKING-PowDER. ,
2 pounds cream tartar 1 pound bicarb. soda
* 6 ounces corn starch
Mix well and put it through a sieve three times.
CARAMEL CREAM.
Boil two coffee cups of best brown sugar, butter the
the size of an egg, and two-thirds of a cup of thin
sweet cream twelve minutes after it commences to
boil. Dissolve one-half a cup of gelatine in as little.
water as will dissolve it; add this to it, and the rest
of pint of cream. Strain and flavor with vanilla; put
in a mold and let it stand over night. Serve with
Creaſſle -
CANDY.
Ice CREAM CANDY.
3 cups white sugar % teaspoon cream of tartar
% cup water
Boil without stirring until when tried in cold water
it is brittle. Turn into a buttered platter, butter the
hands as soon as cool enough to handle and pull it till
The Queen Cook Book 237
it is white and glossy. Flavor and color it when ready
for pulling. Cut into sticks. -
FIC CANDY.
Take one pound of sugar, 34 pint of water, and
set over a slow fire; when brittle add a few drops of
vinegar, a lump of butter, and pour onto sliced figs.
CHEESE STRAWs.
Mix one cup of grated cheese with one cup of flour,
a half teaspoon salt, a pinch of cayenne pepper, the
yolks of two eggs and the white of one, butter the
size of an egg. No water nor milk must be added as
then they will not be crisp. Roll out to less than a
fourth of an inch thick. Cut in strips seven or eight
inches long and about one-half inch wide; place on
buttered paper in long tins; bake in a moderate oven
for five or more minutes; pile in a flat high dish laying
two one way and two the other in log cabin style and
the effect is very pretty. Tie each corner with rib-
bons. Keep these in a tight tin box. If they gather
dampness, dry five minutes in oven.
How to PULL CANDY.
As soon as it is boiled brittle, turn it on a buttered
platter, as soon as cool enough to possibly handle, .
butter your hands, take up the candy what you can
pull easily, throw it over a buttered hook and pull
both ends toward you, then clap it together and pull
over the hook again, repeating it till the candy is
white and creamy. This prevents blistering the
hands. - w
238 The Queen Cook Book
MOLASSES CANDY,
I pint N. O. molasses I pint best brown sugar
2 tablespoons vinegar 2 tablespoons butter
Warm and mix well together, then just boil without
stirring till brittle when dropped in very cold water,
then stir in two teaspoons of powdered baking soda.
Pull as directed above. When pulled enough cut in
sticks. : *
CREAM CHOCOLATES.
Beat the white of an egg on a plate, then beat in
two tablespoons of water, then stir enough confec-
tioner's XXX sugar to make a stiff paste, about one
and a quarter pounds, one teaspoon vanilla. Work
smooth, make into balls. Melt one-half pound of
sweet chocolate in basin, stand it in hot water
to melt. Set the balls on buttered paper in cool
place for two or three hours to harden. Then with a
fork dip one at a time into the melted chocolate (keep it
hot in water), and place on the buttered paper till all
are dipped. Stand in the cold over night.
CHOCOLATE CARAMELS.
3 pounds sugar, confec- 1 % pints cream
- tioner's A I teaspoon lemon juice
6 ounces chocolate
Stir and heat slowly till dissolved, then boil till it
hardens. Fill pan the thickness desired; when partly
cool, mark the squares. . For peanut and walnut candy
put the nuts into molasses candy. -
The Queen Cook Book & - 239
CARVING.
It is no trifling accomplishment to be able to carve
well and skilfully. It occurs at least once a day in
every family, and it is better for both men and women
to be able to do it with dispatch and elegance. All
display of over-exertion is in bad taste. A little atten-
tion and experience will soon put one at ease in his
seat of honor. It is well to call the attention of
younger persons to observe how it is done, that they,
too, may serve their turn. A sharp knife is an abso-
lute necessity to exhibit the ability of the carver. We .
know it is not considered proper to stand while
carving for company, though it is much easier, but we
will not be fastidious. In roasts such as ribs, fore-
quarters, etc., the butcher should be instructed to sep-
arate the joints. Fowls are easily carved. Ducks
have strong ligaments and are therefore more difficult
to carve. Place the turkey on its back on the platter,
as it was roasted (to a good brown), putting the head
to the right-hand of the carver. Fix the fork firmly
in the lower end of the breast and you need not
remove it till the turkey is nearly all cut up. First
sever the legs and wings on both sides (if the whole is
to be served), cutting neatly through the joint next
the body. Then cut slices from the breast length-
wise, beginning on the lower part, and laying the
pieces neatly on the side of the platter; then unjoint
the legs and wings at the middle joint, which can be
struck almost exactly by an expert carver, or after a
little practice. Consult the tastes of the guests as to
which part is preferred; if no preference is expressed,
serve a portion of both light and dark meat, with a
spoonful of dressing, and gravy (unless it is not de-
24O The Queen Cook Book
sired). The dressing is more accessible if the bird is
placed with the head to the left. A chicken is carved
the same way, whether roasted or broiled. A little
more dexterity and force are needed to carve a goose
than a turkey, though carved in the same way. The
breast of a goose is considered the choicest part;
all the meat is good and full of juicy flavor.
ROAST DUck.
. No other dishes require so much skill in carving as
game and poultry; as it is necessary to be well ac-
quainted with the anatomy of the bird, or know just
the location of the joints, in order to place the knife
at exactly the right point. The wing of a flyer and
the leg of a swimmer are the most desirable portions
of a duck, after the breast.
A tame duck is nice stuffed as a turkey and roasted,
also split open on the back and put in the oven in
the roasting pan, on the rack, and basted. Wild
ducks should be split open on the back, put on the
ck in a well heated oven, for twenty minutes or less,
they should he rare, but boiling hot through. When
wild ducks live on rice their meat is much the richest
eating. -
TO Make BREAD WITHOUT A SPONGE.
For the yeast:
4 quarts boiled water 12 potatoes, pared
2 tablespoons white sugar. 2 tablespoons salt
3 tablespoons flour 1 Twin Bros.' yeast cake
Make this the day before baking; the yeast is all the
wetting you need; do not sponge it. The yeast will
keep two or three weeks. Pare medium sized pota-
toes and boil just done in two quarts of the boiled
The Queen Cook Book 24I
water, then mash and put through a colander into a
crock, with the water they were boiled in, then add
the other two quarts of hot water, making four quarts,
then sugar, salt and flour; when it is cool enough to
hold the finger in, add the yeast soaked in a cup of
warm water. Let stand over night, in a warm place,
stirring once an hour till bed time. Next morning let
it get warm, give it a good stir, and use one pint of it
for one large loaf of bread, an even teaspoon of salt.
Knead it twenty minutes. Do not sponge it, but mix
it right up as soft as you can knead it, as other bread,
-and put it in pans. It will be light enough in three
hours to bake, while you are getting dinner. Put the
rest of the yeast in glass cans, seal tight, keep in cel-
lar. Remember, no other wetting but the yeast. Do
not use the bread till next day, as no bread should be
eaten the day it is baked.
To MAKE BUTTER.
Cream at a temperature of 58° Fahrenheit, will
churn in from fifteen to twenty minutes. Do not
churn on the gallop but with a quiet steady hand
without leaving it. When it comes whirl the dasher
some, to gather the particles of butter together. Do
not have it soft, as no standing will make it right
again. Some prefer to take it up into very cold water
to work out the first buttermilk, others think it not
well to do so. Put two heaping teaspoons of salt to
every pound of butter, working out the buttermilk so
as not to mash the grain (this is a knack or quality
that few possess), work it ten minutes, then set it
away till next morning, taste to see if it is salt enough,
if not, add more and work it again till all the butter-
milk is out. Make it into rolls and keep it in a cool
242 The Queen Cook Book
place, covered tight, as it absorbs everything in
the atmosphere. Butter made while the cow can
obtain grass, from the first of June to the last of Octo-
ber, has a superior flavor and is esteemed more highly
than that made in winter. Winter butter can be im-
proved by feeding the cows silage that is clean and
sweet, with plenty of grain or well cured green cut
clover or corn stalks cut and gathered green; add to
these generous feedings of bran middlings with one
quart of corn meal in it, or linseed meal. Put a little
salt in her food and do not give her very cold water in
the five winter months. One new milch cow will im-
prove the flavor of all the butter from a small herd.
Butter gains nothing by being kept over two or three
weeks and loses much in delicacy of flavor by such
treatment. The flavor of the Jersey milk and butter
is going into disrepute. Cows fed upon rich nutritious
food, with some corn meal and yellow carrots will
make more highly colored butter than if fed on
hay. The ripening of the cream decides largely
the flavor of the butter in winter. Sour cream makes
the best butter, but not aged. About sixty or sixty-
five degrees will ripen it in twenty-four hours. Skim
each milking when it is twenty-four hours old, whether
sour or not, and for the cream from each cow put in
the cream crock two cups of sour buttermilk from the
last churning as a starter in the winter and keep the
cream at a temperature of fifty-eight degrees, which is
right for churning, some say sixty-two; try it. A
thermometer to test the cream is as necessary as a
churn. Irenaeus of the New York Observer tells us
of a Mr. Starr, a friend of his that lived at Litchfield,
Connecticut, who had a splendid dairy. “Mr. Starr's
method of setting his milk for cream, is not in shallow
pans, as the women of old were wont to do; but in
The Queen Cook Book 243
narrow vessels about twenty inches deep, standing in .
ice water, or a very cold place. Not only does this
low temperature reduce the process of change to a
minimum, but quite unexpectedly, it also greatly facil-
itates the rising of the cream, as the cream is nearly
all obtained in twelve hours. The butter churned
from the product is not only pure in flavor, but has
remarkable keeping qualities. The plan is spreading
rapidly.” This might work in a large dairy.
CELERY.
Earthing up celery is necessary when it is wanted
for autumn or early winter use; but for late winter and
spring we never had clearer and whiter stalks than
from those plants which were not earthed up at all.
Just before winter sets in we had the plants carefully
lifted out with a spade, the roots with the earth partly
shaken off, the plants then neatly and compactly
placed upright in a trench, in a hollow where the
wind could not blow, and covered with a foot of dead
leaves. They were perfectly blanched in this trench,
and kept better than when the blanching had been
previously done. This is easily taken out when
wanted. -
AN Ice House.
Make a bin in the open air fourteen by sixteen feet.
of hemlock boards, with four-inch scantling for posts,
and roof it over, leaving the gable ends and three
feet on the front side open. Fill in with six inches of .
course chips for drainage; and put on these ten
inches of saw dust. Pack the ice in the center, and
cover top and sides with eighteen inches of saw dust.
The ice will keep perfectly. Build it in the shade if
possible. - º
244 The Queen Cook Book
GRUELS FOR THE SICK.
The lightest possible gruel is made by taking two
heaping tablespoons of yellow corn meal, pour upon it
one teacup cold water and stir well. Let settle a
little and pour this water off into a teacup of water at
a keen boil and scald for five minutes. A little salt.
MILK PORRIDGE.
One pint of milk, wet one heaping teaspoon of flour
with two tablespoons of the cold milk, a little salt, stir
this into the boiling milk. Boil three to six minutes.
Excellent for diarrhoea.
OAT MEAL GRUEL.
Into one quart of boiling water or milk as you like,
stir in two tablespoons of oat meal and a little salt.
Boil forty minutes and strain if you like.
INDIAN MEAL GRUEL.
I quart water or milk I tablespoon flour
2 tablespoons corn meal I teaspoon salt
Wet the flour and meal and pour into the boiling
water. Boil forty minutes.
CRACKER PANADA.
Put in double boiler one quart of milk or water as
the patient can bear, stir in six tablespoons of sifted
rolled cracker and one half teaspoon of salt. Let boil
three minutes. Add a little nutmeg, sugar and wine
if you like. * , *-
The Queen Cook Book 245
ARROWROOT GRUEL.
To one pint of milk or water, one teaspoon of arrow-
root, a little salt; wet it with cold milk, stir it in the
boiling milk, and boil ten minutes in double boiler.
ICE CREAM FOR THE SIck.
I cup milk I pint cream
I teaspoon arrowroot % cup sugar
Scald it all and freeze as directed.
VEAL Sweet BREADs.
These are considered a great delicacy by some.
There are two in a calf, one from near the heart called
the “heart sweet bread,” the other from the neck
called the “throat sweet bread.” The first is most
delicate. They spoil very soon and need to be en-
gaged beforehand, that the butcher may send them to
you as soon as the animal is dressed. Put it imme-
diately in warm water, to which add a tablespoon of
salt, to soak out the blood; soak one hour, then wash
it in cold water. Draw strips of salt pork through it
and put in good soup stock or water and boil twenty
minutes. As soon as cool enough remove the skinny
portions and pipes. Cook in granite kettle and use a
silver knife and fork, as they contain a peculiar acid
that acts upon iron or tin. After it is thus prepared
you can fricassee, slice and fry, broil or bake, after
rubbing it with butter and seasoning.
MUSHROOMs.
As we so often see the notice, “Died from toadstool
in mistake for mushrooms,” I have refrained from .
giving the different recipes for cooking mushrooms, as
246 The Queen Cook Book .
I feel the risk is too great for the pleasure it might
give. Any real mushrooms are poisonous if picked
over an hour after they are open. If any one will eat
them, they can be stewed, baked or broiled, with sea-
soning of butter and a little salt and pepper. I quote:
“The difference between a toadstool and a mushroom
is the difference between an eel and a rattlesnake—in
effect. There is but one sure way of telling the differ-
ence. The stems of the mushrooms are generally
shorter, thicker, and invariably solid; the stems of the
toadstools are hollow.” This author says he has picked
and eaten many mushrooms, using this test alone.
MISCELLANEOUS RECIPES.
MARING Over HAIR MATTREsses.
Empty the tick, wash it nicely with hard soap and
enough borax to soften the water. Spread the hair
on clean boards or sheets, and whip the dust out
entirely then pick it up fine. If for any reason it
should need washing, wash it in warm suds, rinse and
spread to dry. Weigh all the hair, then weigh one-
fourth for each corner of tick. Dividing this way
will be of great assistance in getting it evenly laid.
You need a mattress needle and strong twine. Put
the under tuft in first, in a slip, a noose, at the end of
the double twine, then put the needle up through
the mattress, tie it tight, then tie in the upper tuft
with three knots. -
To CLEAN A TEAKETTLE OF LIME.
The thick incrustations that form upon the inside of
teakettles when hard water is used, can be easily re-
moved by putting in two quarts of ashes and filling up
The Queen Cook Book • 247
with water, let boil and soak three hours. While hot.
empty it out and scrape it clean with an iron, spoon.
It will easily peel off.
To CLEAN MoLDY JUGS.
Wash clean with ashes and soapsuds, rinse well, fill
with hot water, put in a teaspoon of carbolic acid, set
it away from sight where no one will see it for a few
hours, as it is a deadly poison. Then empty it and
wash and rinse well and it will be as sweet as if it had
not been tainted. *
ROPY MILK.
When the milk is ropy there is probably inflamma-
tion of the udder. The milk is acid, and becomes
clotted; this is a conditional defect arising from dis-
eased blood. An authority writes, give a dose of
twelve ounces of Epsom salts, and before milking-in-
ject by a syringe, one-fourth of a pint of solution of
carbonate of soda into the teat, and after fifteen
minutes milk it out. Dissolve one-fourth of a tea-
spoon of soda in one-half cup of warm water.
CARE OF CANARIES.
Clean the cage thoroughly every morning, and accus-
tom them to plenty of light and company, but not to
sudden noises; do not hang the cage in a draft. Give
it clean water for its bath every morning. Feed it with
mixed canary seed, a piece of bread and occasionally
spread it with a little butter and sprinkle a very little.
red pepper on it, give it a lump of sugar, a cuttle
bone, apple, a little sand in bottom of cage, and in
the summer chick weed. If at any time the bird is
248 The Queen Cook Book
hoarse, give it a piece of fat salt pork and see how
he will enjoy it, and listen for the result. If he ap-
pears dumpy remember the bread and butter with the
sprinkle of red pepper. If kept perfectly clean no
vermin will come to them, but if you only clean
them twice a week there is danger. If you are so
unfortunate as to have these pests clean thoroughly,
take the cage to pieces, boil the perches, then put in a
lump of sugar; they will bury themselves in it, and
also a little bit of cotton on each end of perch to
attract those that still remain on the bird. Remove
and burn it and the sugar daily and clean the same
- way and they will be gone soon. Never allow any
one to tease a bird.
PURE UNFERMENTED WINE.
Use perfectly ripe grapes, wash, pick out all defect-
ive ones; mash with the hands, scald, press out the
juice, boil it gently until all the scum rises, skim it
repeatedly till clear, and bottle while hot, cork and
seal, or put it in tight fruit jars. Keep in a cool,
dark place. Sweeten to the taste when used. The
above is considered the best for communion purposes.
To INSURE LoNG Life.
Dr. Abernethey, the great Scotch physician's secret
of success in the healing art, and rules of living to in-
sure longevity, found among his effects in a sealed
envelope, and for which $5,000 was paid, contained
these words: “To insure continued health, and a
ripe old age, keep the head cool, the feet warm, and
the system open. To secure these conditions keep
the ten commandments, observe the laws of life and
the science of health.” If one does not know how,
The Queen Cook Book 249
take some good health' journal. Eight hours' sleep
each day. Open air exercise every day. Air the
sleeping room from one to two hours daily. The use
of plain food with plenty of fruit. Frequent bathing. .
Flannel of some kind next the skin the year round.
THE BRAIN.
It is not so much intellectual work that injures the
brain, if one takes physical exercise, but undue emo-
tional excitement. Most men can stand the severest
thought and study of which their brains are capable,
and be none the worse for it, provided they can re-
cuperate with quiet sleep and out-of-door exercise.
It is over ambition, anxiety, disappointment, bad
habits, the hopes and fears, the loves and hates of
our lives, that wear out the nervous system, and en-
danger the balance of the brain.
Tooth ACHE OR NEURALGIA.
A white flannel bag filled with good hops wet with
boiling water and applied hot, is sometimes wonderful
in its power to sooth a tooth-ache, a neuralgia head-
ache or a sharp pain anywhere, and send the patient
to sleep.
WARTS AND CORNs.
Rub the wart with lemon and bind on a piece three
times a day for a week. The wart will diminish till
it disappears. Do the same with corns, rubbing night
and morning and bind on at night.
POISONING. -
In case of poisoning the simple rule is to get the
poison out of the 'stomach instantly, for it assimilates
very soon. Mustard and salt act very promptly and
25O The Queen Cook Book
are always at hand. Stir a teaspoonful of each in a
glass of water and swallow it quickly. If it does not
cause vomiting in five minutes, repeat the dose.
After vomiting, give the unbeaten whites of two or
three eggs. Send for the doctor the first thing, but
go right to work with the emetic.
THE COMPLEXION.
As so many ladies are in the habit of using dry mag-
nesia as a toilet powder, I feel constrained to warn
them against it, both from observation and from the
pronouncing of chemists that it is very injurious to the
skin, as it dries the cuticle and causes the skin to be-
come rough and scaly. If you have used it, we advise
you to stop at once, and heal the face with a weak
solution of borax, water and a little glycerine.
Most toilet powders on the market contain magnesia.
The curious prejudice that some people have against
using soap on the face, is a great fallacy. Good toilet
soap is the best purifier and preventive of the uncomely
looking blackheads so often seen. But if you have
them, wash daily with a cloth, warm water and soap.
Press them out with the open end of a watch key.
To CURE A STY.
Rub into a small pinch of powdered alum enough
of the white of an egg to make a paste. It will be-
come a curd. Put it between two fine pieces of thin
goods and bind it on the eye at night. It is said the
sty will be gone in the morning.
&
INSECT BITES AND STINGS.
. The bites of mosquitoes, bees, wasps, hornets, scor-
pions, may be instantly relieved by the immediate and
free application of ammonia (hartshorn) as a wash to
The Queen Cook Book 25 I
the part bitten. Then cover it with a cloth dipped in
sweet oil. ' - -- "
CURE FOR RATTLESNAKE Poison.
This is a convenient and simple remedy, used by the
Indians more than one hundred years ago, and by the
early settlers of our country. A small cupful of the juice
of the plantain weed, which is to be found along the
roadbed and in nearly every country door yard. Inquiry
made among farmers and country people generally, elic-
ited the information that plaintain weed is used exten-
sively for poulticing, to heal running sores, and to
break up cases of chills and fever. Dr. A. H. Palmer,
of Marlborough, N. Y., says that a handful of plan-
tain leaves made into a cup of tea, breaks up severe
attacks of certain malarial disorders when other spe-
cifics fail. Wood choppers on the Shawangunk Mount-
ains say they have long known that plaintain juice
would prevent fatal results from the bite of a rattle-
snake. Toads and other animals seem to know the
medicinal properties of the plantain weed. When
bitten by a snake they invariably hop to where the
specific can be found. Also apply ammonia to the
wound immediately.
WHAT TO Do IN A THUNDER STORM
In the open air, during violent storms of any kind,
the safest situation is to keep aloof from trees, and
as far as possible from any and all elevated structures
and regard the storm, the torrents of rain, though it
may saturate the clothes, as a protection against the
lightning's stroke; for wet clothes would supply so good
a conductor that a very large amount of electricity
would pass over a person's body through them, while
- #
252 The Queen Cook Book
the person would be quite unconscious of it. The
rain itself, in its usual form, is one of the best con-
ductors known to modern chemists and electricians.
Lightning rods are said to be no protection unless they
reach water in the earth.
THE LAUGHING CURE.
A shrewd lady who had recovered from a decline,
was asked what cured her. “I stopped worrying and
began to laugh, that is all,” was the reply.
PIANO.
Do not always keep the piano closed, if you wish
the keys to remain white. If the keys do not respond
readily, there is dampness inside; open the top till
all right, then open it once a week.
For HIVES IN CHILDREN.
Rub the irritated skin or postules with castor oil
applied with the fingers. Baby will soon slumber.
RESTORING THE DROWNED.
[Prepared by Dr. Benjamin Howard, approved by the Academy
§ ºfficine and adopted by the Life Saving Society of New
ork.]
The first thing to be done is to arouse the patient if
possible without moving him. Instantly expose the face
to a current of fresh air; wipe dry the mouth and nostrils,
rip the clothing so as to expose the chest and waist,
and give two or three quick smarting slaps on the
stomach and chest with the open hand. If the
patient does not revive, then proceed as follows:
Rule J. Turn the patient on his face, a large
bundle of tightly-rolled clothing being placed beneath
The Queen Cook Book 253
his stomach, and press heavily over it for half a
minute, or so long as fluids flow freely from the
mouth. -
Rule II. Turn the patient on his back, the roll of
clothing being so placed beneath it as to raise the pit
of the stomach above the level of any other part of the
body. If there be another person present, let him,
with a piece of dry cloth, hold the tip of the tongue out
of one corner of the mouth, and with the other hand
grasp both wrists and keep the arms forcibly stretched
back above the head. The position prevents the
tongue from falling back and choking the entrance to
the windpipe, and increasing the prominence of the
ribs tends to enlarge the chest; it is not, however,
essential to success. :
Kneel beside, or astride the patient's hips, and with
the balls of the thumbs resting on either side the pit
of the stomach, let the fingers fall into the grooves
between the short ribs, so as to afford the best grasp
of the waist. Now, using your knees as a pivot,
throw all your weight forward on your hands, and at
the same time squeeze the waist between them, as if
you wished to force everything in the chest upward
out of the mouth; deepen the pressure while you can
count slowly, one, two, three; then suddenly let go
with a final push, which springs you back to your first
kneeling position. Remain erect on your knees while
you can count one, two; then repeat the same motions
as before, at a rate gradually increased from four or
five to fifteen times in a minute, and continue thus this
bellows movement with the same regularity that is
observable in the natural motions of breathing, which
you are imitating.
Continue thus for from one to two hours, or until
the patient breathes; for awhile after, carefully deepen
254 The Queen Cook Book
the first short gasps into full breaths, and continue the
drying and rubbing, which should have been unceas-
ingly practiced from the beginning.
AFTER TREATMENT.
As soon as the breathing has been established, strip
the patient, wrap him in blankets only, put him in a
bed comfortably warm, but with a free circulation of
fresh air, and leave him to perfect rest. If necessary
give a little hot brandy and water, or other stimu-
lant at hand, for every ten or fifteen minutes for the
first hour, and as often thereafter as may seem expe-
dient.
FAMILY REMEDIES.
To inhale turpentine has proved of great service in
bronchitis, pneumonia, pleurisy and other throat and
lung affections. If you have a cough, sprinkle a little
on a cloth and hold it to your mouth and nose for a
few minutes, breathing the odor and note the relief.
FOR ALL LUNG TROUBLE.
Mix equal parts of turpentine and olive tar; bathe
the spot affected daily and cover with oiled silk. Wear
it night and day till well, and for a cough take wild
black cherry cough syrup also.
g WILD BLACK CHERRY COUGH SYRUP.
34 pound wild black cherry 3 pounds loaf sugar
bark I quart water
4 oz. tincture ipecacuanha 4 oz. paregoric
4 oz. tincture bloodroot 4 oz. antimonial wine
Take the inside of the bark, soak it over night in an
earthen covered dish. In the morning let it simmer
The Queen Cook Book 255
(not boil) till reduced to one pint of the water; keep it
covered all the time. The bark will absorb some of
the water. Strain it hot on the sugar, then stir
in the other four ingredients. Set the pitcher
of syrup in hot water to dissolve the sugar;
keep it covered. When sugar is dissolved bot-
tle and cork tightly. Dose: one teaspoon every
four hours, or pour some in a cup and set beside
you and sip one-fourth of a teaspoon whenever you
cough, if bad. This has cured the writer of a bad cough
• Some three times, but do not let your cough continue a
year or two before taking it, or applying the olive tar
and then say “it does no good.” I know of three
persons who had coughed a long time, whose lives
were prolonged many years by the use of it. Obtain
fresh bark from the tree.
COUGH SYRUP.
Mix equal quantities of unboiled linseed oil, Holland
gin and strained honey well together. Dose: Take
one teaspoon every three hours or sip some every time
you cough. This is excellent for a common cough or
where one coughs when attempting to speak. -
COUGH SYRUP.
I ounce gum arabic 1 ounce liquorice extract
I ounce paregoric 1 ounce tinct. bloodroot.
Mix loaf sugar enough with this for a syrup. Dose: .
Take one teaspoon every four hours or so. ,
RHUBARB SYRUp For INFANTs.
One heaping tablespoon of floured Turkey rhubarb, -
one teaspoon of soda, two gills of the best French
brandy, two gills of soft water, lump sugar for a syrup.
256 The Queen Cook Book
Dose: one-half to a teaspoon, according to age.
Good for an acid stomach. -
BURNS.
The white of an egg is very efficacious for burns.
Seven or eight applications will sooth the pain and ex-
clude the burned part from the air. I should try a
flour paste, made of egg and flour, just stiff enough
not to run; spread it on a cloth and change it as often
as it begins to dry. Another good remedy is to
moisten saleratus enough to make a paste and spread
it on a cloth; if it gets dry dampen and add more.
STAIR RODS.
Clean brass stair rods with kerosene oil and rotten
stone. Rub long and hard and polish with chamois
skin and they will keep bright a year.
FLAT IRONs.
Clean smoothing irons by rubbing over them a piece
of beeswax in a cloth while hot. Salts of lemon will
take stains from ivory knife handles. .
CoRNs.
Apply at night a poultice made of dry bread soaked
in vinegar, in the morning the Soreness will be gone
and the corn can be removed; if not, do it for three
times or through the day, if you can. A piece of
lemon bound on will sometimes take out the Soreness
so it can be cut.
Another—
To cure corns, let a small piece of potash remain in
the open air until it slakes, then thicken to a paste
The Queen Cook Book 257
with pulverized gum arabic. Pare the corn and apply
the paste, leaving it on ten minutes; soak the corn in
strong hot vinegar for a little while, then leave it alone
and it will soon come out. Do not wear too tight
shoes. The ring corn plasters are found to be a great
relief. Wet it and hold it on till dry. Keep a stock-
ing on all night, that it may not rub off. Wear them
continuously, till you can cut the corn off.
LOCKJAW.
Let any one who has an attack of lockjaw take a
small quantity of turpentine, warm it and pour it on
the wound, no matter where the wound is, and relief
will follow in less than a minute. Nothing better can
be applied to a severe cut or bruise than cold turpen-
tine; it will give certain relief. If too severe mix it
with sweet oil, half and half.
SWELLED FEET AND ANKLEs.
Take plantain leaves, which can be found in almost
any wet grass-plat; wilt them by putting separately
between the hands and warming them; cover the
swollen parts with them, and keep in place by winding
a narrow strip of cloth around in spiral form. Keep
them on day and night, renewing as they dry.
FOR BURNS.
Procure a few ounces of palm oil from a tallow
chandler, it is like lard; spread it on a cloth and apply.
It will cure the worst burns.
g CHILBLAINS.
1 oz. Burgundy pitch I oz. sperm oil
2 oz. beeswax % oz. turpentine
Simmer the first three ingredients well together, and
258 The Queen Cook Book
when nearly cool add the turpentine. Spread on a
cloth and put the plaster on the affected spot, after the
feet have been well washed in very hot water. If not
relieved in three days repeat the process.
• Home Messenger.
Another remedy is, take off the boot and hold the
foot, with the sock on, as near the fire as one can stand
the heat; if it gets too hot to bear withdraw it, and put
it near the fire again. Heat it in this way for ten
minutes, keeping it as hot as the pain will permit with-
out blistering. Repeat every time it returns, after
bathing the parts with a mixture of kerosene oil and
salt. This is too severe for children—must use the
plaster for children.
ACIDITY OF THE STOMACH.
A sufferer from want of appetite and acid stomach
can be greatly benefited by leaving all medicines
alone, and for a time existing entirely on milk and lime-
water. A tablespoon of lime-water to a tumbler of
milk. If this disagrees in any way, increase the quan-
tity of lime-water. This is made by taking a bowl of
unslacked lime, and pour on slowly several quarts of
boiling water, perhaps three or four; till well, let
settle over night and bottle it.'
TOOTHACHE.
Go to a dentist and have it cleaned and filled. If.
not near a dentist, saturate a piece of cotton with cam-
phor or peppermint and put it in the cavity, and bathe
the side of the face with it. -
The Queen Cook Book 2 59
WASHES FOR INFLAMED EYEs.
Wash frequently in as hot rain water as you can
bear, then lay the warm wet cloth on. If that does
not cure, wash them in green tea. If neither of these
cure, take sulph. zinc, two grains; wine of opium, ten
drops; distilled water, one ounce; mix. Lie flat on
the back and drop two or three drops in the outer
corner of the eye three times a day.
CONSUMPTION.
Dr. Marshall Hall, an eminent physician, says, “If
I were seriously ill of consumption, I would live out of
doors, except in rainy weather or mid-winter.” Lift
the windows more or less every night according to
weather, wearing something over the head, but have
plenty of fresh air to breathe every breath. An ex-
cellent thing to ease a cough is to drink plentifully
of slippery-elm and flaxseed teas, mixed with loaf sugar .
and lemon juice. Use wild cherry cough syrup.
INDIGESTION.
It is said that Voltaire was once troubled for nearly
a year with decay of the stomach and the difficulty of
finding any kind of food it could bear. Voltaire said
he was cured by taking no other food than the follow-
ing prescription recounmended by Sir John Sinclair:
Beat up an egg and then add six tablespoons of cold
water, mixing well together; then add two tablespoons
of farina of potatoes; mix it well in the egg; then pour
in as much boiling water only as will convert the
whole into a jelly, stirring well. It may be taken
alone or with the addition of a little milk in case of
stomachic debility from consumptive disorders.
- - Scientific American.
26o The Queen Cook Book
CATARRH.
A twenty-year sufferer was cured of this disease by
smoking dried mullen leaves, three times a day, two
or three pipes full at a time. Close the mouth and
draw the smoke through the nostrils. It is some six or
seven years since the cure. Received some benefit
after one week; would advise smoking one or two
years till cured.
A CATARRH SNUFF.
Rad Senika 5i Chlorate potass. 5ii
Pulverize very fine; mix. Snuff a pinch at a time.
"Dr. Wm. Smith.
SORE NIPPLES.
Bathe with a strong decoction of best Japan tea;
make it fresh every day. Bathe and let dry and put
on a plaster of Dalley's pain extractor or ointment.
Repeat this every eight hours, after nursing. Do not
nurse the child but once in four hours, giving rest to
each side eight hours. Wash off before nursing. A
sure cure, if rightly used.
A REMEDY For Croup.
Let a healthy person fill his lungs with pure air;
then slowly breathe upon the patient's throat and
chest, commencing at the point of the chin and mov-
ing slowly down to the bottom of the windpipe. Re-
peat for a few minutes and it will give relief in cases .
where all other means 'fail. My boy was always sub-
ject to creupº came near dying with the rattling noisy
kind at about eleven months old. I saved him with
..,x . .
... ºf
*:
& A.
The Queen Cook Book 261
formentations of warm water (as hot as they can bear).
When three years old I let him play in the brook one
warm, rainy day and he took a severe cold and had
the still kind of croup. In spite of all I could do he
grew constantly worse until he could only gasp and
breathe with his head thrown back.) I applied the
breathing remedy for a minute. When I stopped he
looked up and said “Do so again, Mother, do,” though
he could not speak when I began. You may be assured
I did so again. and I believe it saved his life.
Home Messenger.
Some affirm that croup may be cured in one minute
by simply using floured alum and sugar. Take one
teaspoon of floured alum and mix well with two tea-
spoons of powdered sugar. I do not know how it is
administered, but I should carefully place a little each
side of the throat, and often, but I think I should
moisten it a little, for fear of sucking the dry powder
into the windpipe. After using hot cloths, bathe the
throat with equal quantities of sweet oil and turpen-
tine. Keep the feet warm.
CROUP OF CHILDREN.
Many a lovely child is destroyed in a single night by . .
this alarming disease. Its nature is described in the
first part. It is a disease of the windpipe, which is
filled or lined with a phlegm, which becomes more
and more tough, almost leathery, thickens, and at
length closes up the passage to the lungs and the child
dies. It usually comes on in the night. The destin-
guishing symptom is a wheezing, barking cough. A
mother who has ever heard it once needs no descrip-
tion to enable her to recognize it again. The first
born are the most likely to perish with it, simply be- ?
262 The Queen Cook Book
cause the parent has no experience of its nature, and
hence is not alarmed in time or knows not what to do
while the physician is being sent for. In the hope of
being instrumental in saving some little sufferer whose
life is inexpressibly dear, at least to one or two, I will
make some suggestions, not for the cure of the patient,
but to save time. The instant you perceive the child
has croup, indicated by the cough, uneasy breathing,
restlessness, send for a physician, and as instantly
wrap a hot flannel around each foot to keep it warm;
while the flannels are being heated, dip another flannel
of two or more thicknesses in spirits of turpentine, or
spirits of hartshorn, or have a large mustard plaster
applied, one that will reach from the top of the throat
down to some two inches below the collar bones, wide
enough at the top to reach half way around the neck
on either side, and nearly across the whole breast at
bottom. But it will take time to send for a physician,
to prepare flannels, and to make the plaster or to
obtain the turpentined flannel, and in some cases fif-
teen minutes is an age—is death, if lost; therefore,
while these things are preparing, give the child if one
year old or over (and half as much if less), about
half a teaspoonful of hive syrup, and double the dose
every fifteen minutes until vomiting is produced; and
every half hour after vomiting give half as much as
caused the vomiting, until the physician comes, or the
child ceases to cough, when he breathes free and is
safe. If you have no hive syrup, give a teaspoonful
or half teaspoon of syrup of ipecac (accord-
ing to age), and double the dose every fifteen
minutes until vomiting is produced. If you have been
so thoughtless as to have nothing at all, boil some
water, keep it boiling, dip a woolen flannel of several
folds into it, squeeze it out moderately with your hand,
The Queen Cook Book 263
and apply it as hot as the child can possibly bear to
the throat, and in from one to three minutes, accord-
ing to the violence of the symptoms, have another to
put on the instant the first is removed, and keep this
up until the breathing is easy, and the cough is loose
and the phlegm is freely discharged, or until the
arrival of the physician.
A SMALL-POX REMEDY. -
Last April Dr. James Moore, of Ironton, Ohio, pub-
lished his experience with lemons as a remedy for
small-pox. It is as follows:
“I was taken sick April 14th with what I supposed was
a severe cold, having had my hair shingled the pre-
vious Friday. The 14th I was quite feverish, with a
severe pain in the head and back. Saturday, 16th, I
was no better; Sunday, fever somewhat reduced, I
presume by the aid of aconite, which had been ad-
ministered to me by Drs. Morris and Dunn; eruption
very indistinct underneath the skin. .
“Monday morning, 18th, eruption unmistakably that
of small-pox. Tuesday morning eruption very abund-
ant, crop increasing rapidly in size and number.
Wednesday morning a very dense crop all over the
face, forehead, scalp of head, neck, and soles of feet.
Upon the arms, hands, legs and body, they were
pretty evenly distributed, but not so closely packed
as upon the above mentioned parts. By evening I
was suffering intensely from those on the scalp. By
Io:30 o'clock the pain was almost intolerable. My
nurse had retired and was sound asleep in bed. My
feet were so tender that I dare not let them touch the
foot-board of the bed. My head I could not suffer to
lie on the pillow. I lay, raised on my elbow, my
neck resting upon my hand. I had by this time be-
264 The Queen Cook Book
come so nervous I dare not shut my eyes from fear of
seeing unpleasant visions. Pulse about 90. I had
upon the table at the bedside a pitcher of water and a
drinking glass, a box of seidlitz powders and an ounce
of chlorate of potash in crystals. I had also at my
bedside a paper of lemons, also one of oranges.
These were all the agents within my reach.
“I recollected that lemon juice in sufficient quantity
was a sedative, and would lower the heart's action,
and by so doing might relieve me of those unpleasant
visions. I therefore squeezed all the juice I possibly.
could out of one of the lemons into the glass, to
which I added about two tablespoonsful of water and
drank it. I then opened the rind and sucked the bal-
ance of the juice. In about twenty minutes I took
another lemon and used it in the same manner. In
a short time I felt very cold, as if I were lying in close
proximity to a large mass of snow or ice. My pulse
had dropped to 60. I shut my eyes to see if the un-
pleasant visions were gone. I not only found that
they were gone, but by placing my hand upon my
head I found the pox had gone also. I laid down and
slept two hours comfortably. I awoke, I presumed,
from cold, although I had plenty of cover over me
and the fire was still burning in the grate. I felt so
well pleased that I took a little more lemon juice. I
kept my pulse at from 60 to 67 for 36 hours, when all
eruption and elevations had disappeared from my
skin. I then bid good-by to lemon juice and small-
pox. -
“So strongly am I convinced of the power of lemon
juice to abort any and every case of small-pox, if ad-
ministered as I administered it myself, that I look
upon it as a specific of as much certainty and power
in small-pox as quinine is in intermittent fever. I
The Queen Cook Book 265
therefore publish my experiments, hoping every phys-
ician having a case of small-pox will give it a fair
trial and report the result to me.”
MEASLES AND SCARLET FEVER.
It is important to be able to readily distinguish be-
tween these two diseases, which are in some respects
similar. Measles presents the appearance of a patchy
redness of a circular form, showing white between,
with small pimples that feel like little hard points. .
The mouth and throat are red and inflamed, causing a
cough and other symptoms of cold. About the third
day the eyes become inflamed and watery. In spite
of all remedies the symptoms do not abate. A day or
two later the eruption appears upon the neck and
head, and then extends over the rest of the body. At
last it attacks the bowels, causing diarrhoea, and then
the other symptoms quickly disappear. The essential
point in the treatment is to avoid taking cold. There
are few diseases that so readily and completely
recover with perfect nursing, and few that entail such
a series of misfortunes without it. Medicine is seldom
necessary. A portion of the body at a time may be
sponged with warm water and then carefully wiped dry
before extending the operation. The room should be
well aired, but no current of air should touch the
patient. The food should be light and easy of diges-
tion. -
Scarlet fever is also red, but it has a smooth feel in
the skin, and the redness is suffused like a blush,
which deepens till it is very red. There is loss of ap-
petite, pains in the limbs and sore throat; this is the .
dangerous part. In scarlet fever the rash comes out ...,
the second day; in measles the fourth. In scarlet :
266 The Queen Cook Book
fever, there is sore throat; none in measles. In
scarlet fever the patient seems to have no cold, as in
measles. But little treatment is needed in mild cases.
If the urine is not free, drink flax-seed tea or
lemonade. Gargle the throat with red pepper,
vinegar and water, or a solution of chlorate of potash.
The main thing is to bring out the rash and keep it
out. Nothing can compare with frequent warm
baths for this purpose; or, if there is much debility,
warm sponge baths. Check thirst with lemonade,
buttermilk, etc. Keep the room cool and well ven-
tilated. Meat or poultry broth and soups may be
given. Scarlet fever is also a disease that must run
its course, and the patient is to be protected by care-
ful nursing from death, or some of the unfortunate
complications that so frequently follow this disease.
Hall's Journal of Health.
SULPHUR FOR DIPHTHERIA.
Dr. Field, of Victoria, used powdered sulphur and a
quill. He put one teaspoon of flour of sulphur into a
wine glass of water and stirred it with his finger in-
stead of a spoon, as the sulphur does not readily mix
with water. When the sulphur was well mixed he
gave it as a gargle. Brimstone kills every species of
fungus in man, beast and plant in a very few minutes.
Instead of spitting out the gargle, he recommended
the swallowing of it. In extreme cases, when the
fungus was too nearly closing the throat to allow of
the gargle, he blew the sulphur through a quill, each
side of the throat, and after the fungus had shrunk to
allow of it, then the gargling. -
If the patient can not gargle, take a pan of hot
coals and sprinkle a teaspoon of sulphur upon them.
The Queen Cook Book 267
Let the sufferer inhale it somewhat, but not too
strong. The patient can walk about the room inhal-
ing the fumes. It is an excellent disinfectant of the
room. Home Messenger.
SALT IN DIPHTHERIA.
In a paper read at the Medical Society of Victoria,
Australia, Dr. Day stated that, “having for many years
regarded diphtheria, in its early stage, as a purely
local affection, characterized by a marked tendency to
take on putrafactive decomposition, he has trusted
most to the free and constant application of antisep-
tics, and when they have been used from the first, and
been combined with nourishing food, he has seldom
seen blood poisoning ensue. The frequent use of a
gargle, made of a teaspoon of salt in a glass of water,
giving children who can not gargle one or two tea-
spoons full to drink occasionally. Adults should use the
gargle as a preventive four times a day.” I should not
cease to use other helps and send for a physician at
once. Do not forget to use the sulphur Smudge as a
disinfectant.
DIPHTHERIA AND SCARLET FEVER.
The following extract from a circular issued by Dr.
James Crane of the Brooklyn Health Department, has
important suggestions which are equally applicable to
city and country, wherever these diseases exist:
Diphtheria and scarlet fever are highly contagious
diseases, attacking persons of all ages. They must be
contracted from persons that are already affected,
from the clothes they have worn and from everything
which has been in the room with them. Even the
walls of the room may infect persons coming into it
268 The Queen Cook Book
after the patient has recovered, unless the poison is de-
stroyed. In order to prevent their spread in a family
or house where they exist and to promote the recovery
of the persons attacked, the following simple measures
should be conscientiously and rigidly carried out,
thereby preventing much suffering and saving human
life: An upper, sunny room, provided, if possible,
with an open fireplace, and with no other children on
the same floor, should be arranged for the patient by
removing everything from it which can possibly be
spared, such as books, clothing and window curtains,
remembering that when once the patient has entered
the room nothing can with safety be removed until dis-
infected or fumigated. One or two adults should take
entire charge of the patient, under no circumstances
coming in contact with other persons, more especially
children. Open windows and open fireplaces, with
fire in them day and night, avoiding draughts and
chilly air, protect the sick and those who nurse them.
Nothing should be removed from the room when the
patient has once entered it until it has been thoroughly
disinfected or fumigated.
Procure from a drug store one pound of sulphate of
zinc; the price should not exceed thirty cents. Put
into an ordinary water pail eight tablespoonsful of sul-
phate of zinc and four of common salt, and to this add :
one gallon of boiling water. This disinfecting solution
is to be kept in the room, and into it should be placed
and kept for one hour every article of soiled clothing,
bedding, handkerchiefs, etc. When they are removed
from this they should be put into boiling water before
being washed. The dishes and spoons used by the
patient should be put into boiling water before they
are permitted to leave the room. Remember that
every article which is in the room can convey the
The Queen Cook Book 269
disease and that nothing should go from it until the
poison which it might carry is destroyed.
See that the whole house from cellar to attic is
clean. Keep the cellar dry, well ventilated and well
whitewashed. Never allow, even for a day, garbage or
other filth to be kept in it. Open the windows of
sleeping rooms every day for as long a time as possi-
ble, fresh air being an excellent disinfectant.
SULPHUR IN SCARLET FEVER.
Thoroughly annoint the patient twice daily with sul-
phur ointment; give five to ten grains of sulphur
stirred in molasses three times a day. Sufficient sul-
phur was burned twice daily on hot coals to fill the
room with the fumes, and of course was thoroughly
inhaled by the patient. Under this mode of treatment
each case improved immediately, and none were over
eight days in making a complete recovery, and I firmly
believe in each it was prevented from spreading by the
treatment adopted. One case was in a large school.
Having had a large experience in scarlet fever last
year and this, I feel some confidence in my own judg-
ment, and am of the opinion that the mildest cases I
ever saw do not do half so well without as bad cases
do with the sulphur treatment; and as far as I can
judge, sulphur is as near a specific for Scarlet fever as
possible.
Dr. Henry Pigeon, in London Lancet.
I have copied these remedies or helps (from good
authority) for these contagious diseases, not to take
the place of a physician, by no means, but only as
helps when a physician is not at hand. Always send
for the most experienced one, immediately, that you
may know just what the disease is and take it in º
time.
.
-
s
|
wº
:..
27o The Queen Cook Book
DISINFECTANTS.
Dr. Doremus, of New York, says that to insure the
destruction of germs of contagious diseases that chlo-
ride of zinc is the most efficient agent, and must be
used freely and constantly, and in direct contact with
the water and air which are connected with the sewers .
either through closets, sinks, or washstands. Saucers
of wet chloride of lime should be placed in every room,
where a house has a contagious disease, also the sul-
phur smudge as recommended above.
TYPHOID FEVER.
Dr. Guillasse, of the French navy, reports that in
the early stages of the disease, coffee is almost a spe-
cific against typhoid fever. He gives to adults two or
three tablespoons of strong coffee every two hours,
alternating with one or two teaspoons of claret or Bur-
gundy wine. The beneficient effect is immediate. A
little lemonade or citrate of magnesia should be given
daily, and after a while quinine. -
SCIATIC AND NEURALGIC PAINS.
Dr. Ehrard, of Nimes, states “that he has for many
years treated all his cases of sciatic and neuralgic
pains with a sufficiently, hot flat-iron to vaporize the
strong vinegar that a woolen cloth has been wet in,
and placed over the hot flat-iron, applied at once to
the painful spot. The application may be repeated
two or three times a day. As a rule, the pain disap-
pears in twenty-four hours, and recovery ensues at
once.” tº
A friend of mine found relief in a few days from
sciatic pains, by being rubbed freely with “Radway's
The Queen Cook Book 271
Ready Relief,” and then with “Stafford's Olive Tar,”
then pin tightly a large bandage of double flannel (pre-
viously put under him), around the hips. Three times
daily.
A SIMPLE REMEDY FOR CHOLERA.
Dr. Henry B. Cooper prescribes this remedy for
cholera: “One ounce of camphor should be dissolved
in six ounces of spirits of wine, and a small bottle
should be given to any intelligent person who will un-
dertake to administer it to his poor neighbors, when
they are seized with cholera or any of its symptoms.
The following instructions should be carried out at the
same time with the utmost care and attention to de-
tail. On the appearance of any cholera symptoms
such as vomiting, purging, sudden weakness, coldness,
cramps or spasms, instead of administering brandy,
whisky or any othef kind of medicine, put the patient
to bed, after putting feet and hands in hot water,
covering him warmly with blankets. Administer (for
an adult) at once, two drops (not more) of the cam-
phor mixture on a little powdered sugar in a teaspoon
of cold or iced water. Five minutes after let him take
a second dose of two drops in the same way, and in
five minutes more a third dose. He can then wait
ten or fifteen minutes to see whether or not there is a
sense of returning warmth, with any signs of perspi-
ration, and manifest decrease of sickness to the
stomach, cramps, etc. If the improvement is not
satisfactory, take two drops more as before, and repeat
every five minutes, until fourteen drops have been
taken. In administering the remedy particular cau- .
tion must be observed, that the patient be not allowed
to take anything of any sort or kind while the medi-
272 & The Queen Cook Book
cine is operating, or its effect will be destroyed, for
the least foreign medicine neutralizes the camphor,
which is given to check vomiting and to produce a
free, warm perspiration. The use of cold iced water,
is advisedly recommended, as it promotes free per-
spiration and the discharge of bile. The patient
must not be allowed to rise and become exposed to
slightest degree of cold, and should not be tormented
with baths, steamings, or rubbings of any kind, but
be permitted to lie still, as he will fall asleep when
perspiration comes on. After some hours he will
awake well, although weak and languid and may be
a little feverish, in which case he may take a teaspoon
of rhubarb syrup, with a little peppermint sling.
Above all, he must be kept perfectly quiet, taking
mutton broth and then light nourishing food.”
Rev. Arthur T. Pierson, D. D., after visiting Siam,
says: “Dr. Samuel R. House, so long in Siam,
told me he seldom lost a case of cholera when
called before the stage of collapse, and his sole
remedy was spirits of camphor.” As the main
object is to get up a natural action in the system
and cause the nausea to cease, it looks reasonable. A
mustard plaster on the stomach and bowels is an
excellent thing to settle the stomach. It is recom-
mended to burn a sulphur stick on a pan of coals, the
size of a hickory nut (break it fine), three or four
times a day, with open windows and doors, as a disin-
fectant. This is good also for tubercular affections of
the lungs, for man and beast. Saucers of chloride of
lime should stand in the room. *
The Queen Cook Book 273
To Extract A PIECE of NEEDLE OR GLAss FROM
THE Foot or HAND.
Bind on hand as soon as possible a slice of well .
salted fat pork (fresh piece) every night and morning,
until you find it on the pork. I once had the smallest
point of a needle in the ball of my foot. It was twenty-
four hours before I could make the application of salt
pork wet with the brine. Just twenty-four hours after
the first application, as it was removed for the . .
third piece, I found the needle point on the pork.
This is equally affective for injury by a nail or a piece
of iron, or a sprained ankle or wrist. Bathe the parts
first with spirits of turpentine; then bind it on tight.
Many a sore and wound has been cured by bathing in
strong green tea and a plaster, of Dalley's ointment.
But with any of these applications you must keep the
foot up in a chair. -
A MUSTARD PLASTER.
Mix a paste of flour and warm water so stiff it will
not run off of cloth, lay the cloth on a plate, spread
the paste the size you need, sift the mustard over it
very sparingly. Wet a double piece of new sheer mus- .
lin and lay carefully over the mustard. Sprinkle it 2
very wet with very hot water, put it on and cover with
flannel. Leave it on ten or fifteen minutes as they can
bear it. Be careful not to draw a blister.
MUSTARD Poultice.
A mustard poultice should never make a blister. If
a blister is wanted there are other plasters far better
than mustard, as it is the sorest kind of blister. Mix
the mustard with the whites of eggs, use no water and
274 The Queen Cook Book
the result will be a plaster that will “draw" prfectly,
but will not produce a blister, even upon the skin of
an infant, no matter how long it is allowed to remain.
- Home Messanger.
To MAKE LIME WATER.
Put a few lumps of unslacked lime in a jar, slowly
slack it with boiling water, stir it well. Let it settle
over night, when clear bottle. Use from two to three
tablespoons to a goblet of milk.
CHRONIC DIARRHCEA.
A teaspoon of wheat flour, mixed into a cup of sweet
milk with a little nutmeg grated into it. Take it cold
and raw. Pour a little milk on the flour at a time,
beat it well so that it 'foams. To be taken three or "
four times a day. Home Messenger.
FOR NEURALGIA AND HEADACHE.
1 ounce alcohol % ounce laudanum
56 ounce chloroform % ounce gum camphor
% drachm oil of cloves I drachm oil of lavender
34 drachm sulphuric ether -
Rub the part affected and inhale the liniment
little. It is also good for sick headache.
e Home Messenger.
I have known of persons being cured of neuralgia by
drinking good home-made buttermilk.
IN CASE OF AccIDENT.
. A good memory well stored with self possession in
emergencies, enables a person to relieve suffering and
often to save life. One who faints at the appearance
The Queen Cook Book *- 275
of danger or becomes excited or confused is well nigh
useless. A clear brain and strong will can do much
toward overcoming physical weakness. It is especially
ſimportant that mothers should school themselves in
self control and learn what should be done in times of
sudden sickness or accident, which occur more or less
in every home. -
For dust or any foreign substance in the eye avoid
rubbing; lie on the back with head low, drop sweet
milk in the corner of the eye and wink it in, repeat if
necessary. If this does not wash it out, whether cin-
ders or eyelashes, take a handglass to the light, and
lift the lid, take the point of a lead pencil with a thin, .
wet cloth over it, and touch it; the substance will cling
to it.
EAR.
Remove hardened wax from the ear with warm
water: Use a syringe. Use no hard instrument.
A CUT.
If an artery is cut, compress above the wound. If
a vein is cut, compress below. -
If choked, get down upon all fours and cough.
To SMOTHER FIRE.
Smother fire with any woolen goods, salt, shovels
of earth, or ashes. Water poured on burning oil,
will only spread it and increase the danger. Before
passing through smoke take a full breath and then stoop
low; but if carbonic gas is suspected, walk erect.
. For apoplexy, raise the head and body; for fainting
lay the body flat. . ** ',
276 & The Queen Cook Book
*
If in the water, float on the back, with the nose and
mouth projecting. Be careful not to swallow the
water.
To GUARD AGAINST FIRE.
Every person, who sleeps above the first floor,
either in hotels, boarding houses, or at home, should
be provided with a fire-escape rope, a pair of thick old
gloves, and a large cotton bag, a strong cord run in it
to tie it up, into which, on a moment's notice, you
could empty drawers, or trunks, or the most valuable
of your wardrobe, or tie up your clothing in a blanket
or sheet to throw out of window. Fasten the iron
hook around lower bed post or some heavy article of
furniture, and drop the other end out of the window,
and descend with gloves on or it will tear the flesh off
of the hands. If there are two or three persons, the
stronger could let down the weaker, and then descend
himself.
CORKS.
Corks may be made air and water tight by keeping
them for five minutes in melted parafine.
•
Is Alum Poisonous.
Alum is used by many bakers to whiten their bread,
enabling them to use an inferior flour. It is more ex-
tensively employed as a cheap substitute for cream of
tartar in the manufacture of baking-powders. It has
not been considered immediately dangerous, although
if continued it induces dyspepsia and osbtinate con-
stipation. We are in entire sympathy with the manu-
facturers of the Royal Baking Powder—who com-
The Queen Cook Book 277
menced and are vigorously conducting the war against .
the use of alum in baking-powders. We prefer the
Royal Baking Powder. * -
ADULTERATIONS.
We can not be too strongly warned against the
adulterations of food.
WHAT PEOPLE EAT.
Boston, Jan. 8.-Mr. Geo. T. Angell read a paper.
before the American Social Science Association here
to-day on “Public Health Associations,” in which he
made some startling assertions about the adulteration
of food. He said:
Cayenne pepper is adulterated with red lead; mus- .
tard with chromate of lead; curry powder with red
lead, vinegar with sulphuric acid, arsenic and corro-
sive sublimate. It is stated that probably half the
vinegar now sold in our cities is rank poison. One of
our Boston chemists analyzed 12 packages of pickles
put up by 12 different wholesale dealers, and found
copper in IO of them. Many of our flavoring oils,
syrups, jellies and preserved fruits contain poisons.
The adulterations of tea are too numerous to men-
tion. Coffee is not only adulterated, but a patent has
been taken out for molding chicory into the form of
coffee berries, and I am told that clay is now molded,
and perhaps flavored with an essence to represent
coffee. Cocoa and chocolate are adulterated with
various mineral substances. ſº
Several mills in New England, and probably many ..
elsewhere, are now engaged in grinding white stone
278 The Queen Cook Book
into a fine powder for purposes of adulteration. At
some of these mills they grind three grades—soda
grade, sugar grade, and flour grade. It sells for about
half a cent a pound. Flour has been adulterated in
England, and probably here, with plaster of Paris,
bone dust, sand, clay, chalk, and other articles. I am
told that large quantities of damaged and unwhole-
some grain are ground in with flour, particularly with
that kind called graham flour. Certainly hundreds,
and probably thousands, of bushels of “terra alba,” or
white earth, are sold in our cities every year to be
mixed with sugars in confectionery and other white
substances. I am told by an eminent physician that
this tends to produce stone, kidney complaints, and
various diseases of the stomach. A Boston chemist
tells me that he has found 75 per cent. of “terra
alba” in what was sold as cream of tartar used for
cooking. A large New York house sells three grades
of cream of tartar. A Boston chemist recently ana-
lyzed a sample of the best grade, and found 50 per
cent. of “terra alba” in that. Much of our confec-
, tionery contains 33 per cent. or more of “terra alba.”
The coloring matter of confectionery frequently con-
tains lead, mercury, arsenic and copper. Baking-
powders are widely sold which contain a large per-
centage of “terra alba” and alum. *
It is not water alone that is mixed with milk.
Thousands of gallons, and probably hundreds of thous-
ands, are sold in our cities which have passed through
large tins, or vats, in which it has been mixed with
various substances. Receipts for the mixture can be
bought by new milkmen from old, on payment of the
required sum. I am assured, on what I believe to be
reliable authority, that thousands of gallons of so-
called milk have been, and probably are, sold in this
The Queen Cook Book 279
city which do not contain one drop of the genuine
article. Large quantities of the meats of animals
more or less diseased are sold in our markets. Cows
in the neighborhood of our large cities are fed upon
material which produces a large flow of unwholesome
milk. Poultry are fed upon material which produces
unwholesome eggs. Meats and fish are made un-
wholesome, frequently poisonous, by careless and
cruel methods of killing. A California chemist recently
analyzed many samples of whisky, purchased at dif-
ferent places in San Francisco. He found them adul-
terated with creosote, salts of copper, alum and other
injurious substances. He states it, in his published
report, as his opinion that there is hardly any pure
whisky sold in that city. A gentleman recently pur-
chased from a prominent Boston firm a cask of pure
sherry wine for his sick wife. His wife grew worse.
He had the wine analyzed, and found there was not a
drop of the juice of the grape in it. An eminent med-
ical gentleman of Boston said to me: “The adulter-
ations of drugs and spices in this country are perfectly . .
abominable.” I say that laws should be enacted and .
enforced prohibiting the manufacture and sale of these
poisonous and dangerous articles, under severe penal-
ties, and compelling the manufacturers and sellers of
adulterated articles to tell buyers the precise character
of the adulterations.
Neither can too much be said against the candies
known as “rock and rye.” Upon being analyzed
two pounds of the candy contained enough fusel oil for
a fatal dose. A smaller quantity produces dizziness,
headache, sense of falling and suffocation. This . . .
should be explained to school children and to our own.
Will not some honest manufacturer arise and expose
the secrets of a business that is doing untold mischief .
to our children 2
28O The Queen Cook Book
HINTS FOR THE HOUSEHOLD.
To purify the room of unpleasant odors, pour vine-
gar on a hot brick or burn sugar or coffee on coals.
To remove a tight finger-ring hold hand in very cold
water a few minutes and rub on soft soap.
When a coal fire gets low throw on some salt. It
will help it very much.
When cooking onions set a tin-cup of vinegar on
the stove and let boil and no disagreeable odor will be
in the room. * * e -
Gold jewelry washed in ammonia water with a
brush will look nearly equal to new. It is excellent to
take grease from carpets and clothes.
To remove stains of ink, fruit, wine, mildew, etc.,
one tablespoon of lemon juice, one tablespoon of pure
cream of tartar, one teaspoon of oxalic acid, half a
pint of rain water. Wipe off with clear water any ar-
ticle that can not be washed, after using the mixture,
or it will eat the fabric.
Borax water will heal all chapping of hands or lips
and remove all stains from the hands. Dissolve the
borax in hot water, bottle, keep a bowl of it weakened
on the washstand; rinse your hands in it after washing.
If frying fat gets too hot, drop in two or three slices
of raw potato or bread. -
wr FELON.
Common rock salt mixed with spirits of turpentine
in equal parts placed on a cloth and applied to the af-
fected part, removing the application as often as it
dries, for twenty-four hours, it is said will effect a cure.
The quickest way to relieve burns caused by fire or
steam is to cover the surface with baking soda till a
*
The ouen Cook Book - ,” 281
preparation of equal parts of linseed oil and lime
water can be applied with soft cloths. For a slight
burn brush over with the white of an egg and cover
with a cloth spread with pure lard. To a burn result-
ing from lime, lye or any alkali, apply vinegar or lemon
juice. Burn from an acid, oil of vitriol or aquafortis,
apply water instantly and immediately follow with ap-
plications of moist earth.
BRUISEs.
All bruises should be immediately bathed with very
hot water to prevent swelling and lessen discoloration.
CONVULSIONS.
Convulsions are not infrequent with young children
and while teething. Take off the child's clothing
and immerse it to the neck in as warm water as it can
bear, apply cold water to the head with a cloth, very
cold. The muscles will usually relax soon, when the
child should be wiped dry with hot towels, wrapped
warm and placed in bed. If produced by undigested
food give an emetic, if by constipation give a clyster,
SOFT BED.
Why should soft beds be considered unhealthy
Certainly they afford more comfort than hard ones.
Hard beds should never be given to little children,
and parents who suppose that such beds contribute to * *
health by hardening and developing the constitutions
are surely in error. Eminent physicians both here
and in England concur in this opinion, and state that
hard beds have often proved injurious to the shape of
infants. To a weary one there is nothing restful in a
282 The Queen Cook Book
hard bed. Birds and animals cover their offspring
with the softest material they can obtain, and also
make soft beds for them. Why not take lessons from
them.
BRICK WALKS.
If you have brick walks becoming grey and mossy,
scrub and scrape them clean, then sprinkle with ven-
etian red and scour it in with a broom.
There are many dangerous household liquids, such
as benzine, ether, ammonia, oxalic acid and others,
which should be kept under lock and key. These are
used for cleaning various articles.
ANTIDOTE FOR POISON.
A poison of any conceivable description and degree
of potency which has been swallowed by accident or
not, may be rendered almost instantaneously harmless
by swallowing two gills of sweet oil. An individual with
a very strong constitution should take twice the quan-
tity. The oil will neutralize every form of vegetable
or mineral poison with which physicians are acquainted. .
Follow with emetics of a teaspoon of mustard and one
of salt; repeat if necessary.
ANTIDotes For Poison.
If any poison is swallowed, drink immediately a half
glass of tepid water with a heaping teaspoon each
of salt and ground mustard. This vomits as soon as
it reaches the stomach, but for fear that some of the
poison may still remain, swallow the white of one or
two eggs, or drink a cup of strong coffee—these two
being antidotes for a greater number of poisons than
any other dozen articles known, with the advantage of
The Queen Cook Book 283 :
their always being at hand. For oil of vitriol or aqua-
fortis, give large doses of magnesia and water. For
ammonia, give vinegar freely or lemon juice. For
oxalic acid, give magnesia or soda, dissolved in water,
administered in large and frequently repeated doses,
and some soothing drink. This is good for all acids.
Acids cause great heat and sensation of burning pain
from the mouth down to the stomach. For poisons
of alkalies, best remedy is vinegar. For saltpeter an
emetic of salt and mustard, one teaspoon of each
in cup of tepid water, if not sufficient, repeat; after-
ward, gum arabic solution and small doses of lauda-
num, according to age; this should be directed by the
physician: For opium or laudanum, give the mustard
emetic freely, then strong coffee and acids, dash cold
water on the head. Keep them in constant motion by
walking, or if too weak to walk, keep them awake by
shaking and slapping. They must not be allowed to
sleep for ten or twelve hours; give strong coffee. For
arsenic the mustard emetic, then the beaten whites of
three eggs, lime water, or magnesia; but the freshly
prepared hydrated oxide of iron is best, as soon as it
can be procured, with directions. For corrosive sub-
limate, give whites of eggs freely mixed with water
until free vomiting takes place, or give wheat flour and
water freely. Creosote, mustard emetic and white of
eggs. Belladona (night henbane), give emetics and
then plenty of water and vinegar or strong lemonade.
Mushrooms, when poisonous, give emetics and then
plenty of vinegar and water, with doses of ether.
Nitrate of silver (lunar caustic), give a strong solution
of common salt and then emetics. Nux vomica, first
emetics, then brandy. Tartar emetie, give large
doses of tea made of galls, peruvian bark or white
oak bark. -
*
284 The Queen cook Book
Poison OAK, IVY, ETC.
Dilute sweet spirits of nitre with the same quantity
of water; apply with a cloth every ten minutes until
cured. When applied immediately it seldom needs
more than one application. Fine table salt in solu-
tion is an excellent remedy, also sweet oil. An excel-
lent antidote is to take a handful of quick lime, dissolve
in water, let stand for an hour, then paint the
poisoned places with it. Three or four applications
will cure. All poisonous stings can be instantly
arrested, by the application of equal parts of common
salt and bicarbonate of soda, well rubbed in on the
places bitten or stung.
THE ONLY ANTIDOTE FOR WHISKY AND TOBACCO.
Look at all its evils, ask God's help; make a firm
resolution to use it no more and keep it.
Whitew Ash THAT WIll Not RUB OFF.
To half a pail of lime and water, take half a pint
of flour, make a starch of it and stir it in well.
TO MEND CHINA.
Take liquid glue and stir into it plaster of paris un-
til the mixture is of proper consistency. Rub the
edges well, tie it tightly for three days, or hold it,
pressing firmly till dry. * ſº
THE BEST WASHING FLUID
2% pounds sal soda % pound borax
% pound lime unslacked 2 ounces salts of tartar
I }% ounces liquid ammonia 4 gallons cold water
Dissolve the soda and borax in two quarts of hot
water. Settle and when clear pour it off carefully.
Pour the solution together and the cold water.
The Queen Cook Book 285
Keep it in keg. The night before washing, take six
tablespoons to four pails warm water; put in clothes,
soak over night; next morning add hot water enough
to wash the clothes with good soap suds. Boil the
clothes ten minutes, and wash as usual. One trial of
this fluid will show its good effects. **
To CLEAN BLACK KID GLOVES.
Put a few drops of black ink to a teaspoon of sweet
oil, rub in with small cloth and dry in the sun.
To CLEAN GLOVEs.
Gloves slightly soiled can be cleaned by placing
glove on hand, wet a piece clean flannel with benzine,
and wipe the stained part very lightly and carefully.
Do not rub but wipe it gently from the tips of the
fingers toward the wrist.
A ripe tomato will remove ink stains from the hands
or from paper or linen. -
GRASS STAINS ON WHITE GOODS.
Wet the fabric in suds and some soda in it, let
stand half an hour, and wash.
To WASH LAwN, Muslin or ANY Color that FADEs.
Bring to a boil four quarts of bran-middlings, in two
pails of water, strain and mix in water, wash, using no
soap, put a little of the bran water in rinsing water,
you need no starch. Rip skirt from waist and all
gathers. - -
286 The Queen Cook Book
To RENEw WRINKLED CRAPE.
Cover a board about twelve inches wide with cloth,
stretch the crape on it round and round perfectly
smooth and tight. Hold it over boiling water, shift-
ing as the steam penetrates it. Lay a heavy weight
on it to dry. If a good quality of crape, it will look
as good as new.
To STARCH BLACK DRESSEs.
Add a cup of strong coffee to very weak starch.
To CLEAN BLACK CASHMERE GOODS.
Let soak over night in luke warm strong borax
water. Squeeze it through the hands as you would
yarn; then take out and hang on line to drip, when
nearly dry, press on wrong side. Do not rinse or
wring.
Ammonia water is good to renovate a black chip
hat. One teaspoon, to one pint cold water.
To CLEAN CHAMOIs SKINS.
Put to soak for two hours in warm water, with a lit-
tle soda and soft soap suds. Then wash, and rinse it
well in a weak solution of soda and hard soap in warm
water. It must not be put in clear water as it makes
it hard.
STRIPED or Colored TABLE LINEN.
Wash in borax water, put two tablespoons of salt
in rinsing water. - -
The Queen Cook Book 287
LACE CURTAINS.
Soak over night in warm soap suds, squeeze through
two waters; boil in weak borax water, suds and rinse,
handle very carefully, do not wring but only squeeze.
Starch, pin sheets on carpet and pin the curtains
down or dry them on curtain frames. Wring out of
starch with clothes-wringer.
To WASH WHITE FLANNELs.
A good laundress will wash flannels with warm water
and hard soap without shrinking. Use one-fourth of
a cake of hard soap (shave it up and dissolve in hot
water the night previous) to three pails of hot water.
Put some of this suds in rinsing water after dissolving
two tablespoons of powdered borax in both waters.
Clear water leaves the flannels hard. Wring very
dry; shake, pull and stretch well. Press them when
dry.
How TO RELIEVE RHEUMATISM.
, Put away sheets and counterpane and sleep in
blankets, under and over. The sheets and cotton
spread do a great deal of mischief. The cotton keeps
the sour heat and perspiration from the body in the
bed, and so you breathe poisoned air all night, sum-
mer and winter, which makes the rheumatism worse.
Blankets do not absorb the perspiration. Selected.
RELIEf For BURNING FEET.
First discard tight boots; then take one pint of bran
and one ounce of bi-carbonate of soda and put it in the
foot-bath with one gallon of hot water. When cool
enough, soak your feet in this mixture for fifteen min-
288 The Queen Coo: Book
utes; then rub off well all the dead skin. Repeat this,
until cured, every other night for eight or ten times.
After the first bath the same water will do for three
times. The burning sensation is produced by the
pores of the skin being closed so that the feet do not
perspire.
ASTHMA.
Take one-half ounce of hydrate potassa, put it into
a pint of water, and take a teaspoon two or three times
a day. Viola.
PILES. $1,000 REWARD
For any case of blind, bleeding or itching piles that
DeBing's pile remedy fails to cure. It has cured cases
of twenty years standing. Try it, and get rid of the
most troublesome disease flesh is heir to. Laboratory
142 Franklin street, Baltimore, Md. e
MALADY OF THE STOMACH.
The wife of Pere Hyacinthe, in her counsel and
encouragement to the women workers in the temper-
ance work says, “The great American malady is
the malady of the stomach. Bear in mind this fact,
that the appetite for drink is not necessarily made by
drinking, but in nine cases out of ten it is created and
cultivated at your tables—in the children by the use of
strong tea and coffee, or pepper, pickles, mustard,
spices, too much salt pork, hot bread and pastry, raw
meat and grease, and above all by the use of tobacco.
The cry of a depraved appetite, an inflamed stomach,
is always for something stronger. In short reform
your tables if you would reform your drunkards and
The Queen cook Book 289
save your sons.” When people feel the need of
an acid, if they would let vinegar alone and use
lemonade or apples they would feel as well satisfied
and receive no injury.
EARACHE.
Children frequently suffer greatly with earache. I
would not advise dropping anything into the ear, as I
have known of one person who lost entirely the hear-
ing of that ear for life. Tobacco smoke will often .
afford great relief. Fill the bowl of a pipe half full of
fine tobacco, place a piece of thin muslin over the
bowl, insert the stem or hold it to the ear and blow in
the smoke, or if you are where you can obtain it,
place a piece of cotton wool saturated with chloroform
in the bowl of a pipe and blow gently, holding the
stem in the ear; the evaporating chloroform will relieve
the pain immediately. Then apply at once a bag of
hops wet or moistened with very hot water to the ear;
bind it on and cover them warm in bed. Put the
hops in sheer muslin, and you will sleep all night.
If there are no hops, roast onions, put in thin bag an
bind on hot. -
How TO TAKE OUT A CANCER.
A Milwaukee paper states that some eight years ago
Mr. T. B. Mason, of that city, ascertained that he had
a cancer on his face the size of a pin. It was cut out
by Dr. Wolcott, and the wound partially healed.
Subsequently it grew again, and while he was in Cin-
cinnati on business, it attained the size of a hickory
nut. He remained there under treatment and is now
perfectly cured. The process is this: A piece of
sticking plaster was put over the cancer, with a cir-
29O The Queen Cook Book
cular piece cut out of the center a little larger than the
cancer, so that the cancer and a small circular rim of
the healthy skin next to it were exposed. Then a
plaster made of chloride of zinc, bloodroot, and wheat
flour was spread on a piece of muslin, the size of this
circular opening, and applied to the cancer for twenty-
four hours. On removing it, the cancer will be found
burst into and appear of the color and hardness of an
old shoe sole, and the circular rim outside of it will
appear white and parboiled, as if scalded by hot
steam. The wound is now dressed, and the outside
rim soon separates, and the cancer comes out in a
hard lump, and the place heals up. The plaster kills
the cancer, so that it sloughs out like dead flesh, and
never grows again. This remedy was discovered by
Dr. Fell, of London, and has been used by him many
years with unfailing success, and not a case has been
known of the reappearance of the cancer when this
remedy has been applied. Note:—As the quantities
are not given it would be best to consult a good
physician and he give you the proportions, and care
for it till it is healed. Keep still till healed. See cure
for wounds. Perhaps this is painful. Let the doctor
take charge. -
FOR TAPE. WoRM.
- First be sure you have one, as pieces will pass from
you, which is the surest evidence. Fast, and eat
nothing for twenty-four hours. Then take a pint of
shelled pumpkin seeds, chop fine, and mix in common
molasses enough to make it eatable, eat it all at once.
Twelve hours after, take one and a half tablespoons
of castor oil. Eat nothing till the oil operates, ex-
cept a little coffee once or twice with two mouthfuls
The Queen Cook Book ſº 291
of bread. This will cost a struggle of two days; eat
lightly after it, at first. Two cases are positively
known to have been cured by this process.
ſº Frozen HANDs or FEET,
Put them in very cold water or rub them with snow.
Frozen ears also.
TAR CORDIAL.
Is excellent for a cough.
º
WATER BUGS AND Roaches.
Powdered borax sprinkled on the floor or in the
chinks which they frequent, is said to clear them out.
. If it does not, hellebore will; mix it with double the
quantity of oat meal, adding a little sugar, strew it
where they run, but take it up in the morning, if chil-
dren or servants are around, and put it down at night
again, as it is a deadly poison.
. Q
To RiD A House of PUNKIES.
If two or three little dishes of household ammonia
are set in their places of resort, they will soon leave.
FLIES.
The only way to keep out flies, is to have window
and door screens, darken the room from nine A. M.
to five P. M. and have no eatables or smells around.
MOTHS.
I have for many years used camphor gum as a pre-
ventive against moths, and it has never failed, either
292 9. The Queen Cook Book
in furs, woolens or feathers. All goods must be shook
and brushed clean from all dust, all spots cleaned.
Cover all goods with newspapers, putting in each
package a piece of camphor (cutting it in squares) as
large as a large hickory nut in each package and one,
in each end of trunk or box, doing it up tightly in
paper. This will last all summer. Everything else
has failed.
BUFFALO MOTHS.
The state entomologist recommends benzine for
the extirpation of the grub, which usually begins its
ravages in the middle of April. It is a hairy worm-
like larvae scarcely half an inch long, which easily
hides in the fuzz of the carpet, or in any woolen
article, or even in trunks. The beetle is never found
about the house except during the short period when
it is laying its eggs in summer. It feeds on the pollen .
of the spirea and other plants and never touches car-
pets. The grub alone feeds on carpets, woolens,
furs, etc. - *
BLACK ANTs.
Crush them as fast as you can just as you find them
and let them lie just where you killed them, the next
morning you will look in vain for their carcasses, as
during the night their brethren have carried them
off. They will not return to that city of destruction
again for the summer, perhaps never.
CREEPING CHARLIE.
To arrange “creeping Charlie” to grow luxuriantly -
in a vase, place some broken pieces of charcoal in the
bottom of vase, with some beach sand on it to the
The Queen Cook Book 29s
depth of two inches; place the stems of the plant in
this sand and fill the vase with water. Set it in the
coolest corner of the room.
PRESSING LEAVES AND FLOWERs.
Always press flowers between soft papers such as
newspapers, as soon as possible after picking. Stiff
paper will not absorb the dampness; open them every
day to dry and see that they are not shoved any. -
PLANTs.
Plants that you desire for the house for the winter,
should be slipped in the summer for potting in the
middle of September. Small pots are best for bloom-
ing. Put in rich soil, with powdered charcoal mixed
in the soil will give rich dark green leaves and brilliant
coloring to the flowers. Pot the plants in September
..and bring them in about two weeks before requiring
fires. Use liquid manure, very weak, once a week.
Stirring the top soil once a week is very good especi-
ally for roses. Plants are very much like children,
will thrive and reward us according to the loving ten-
der care they receive, or the abuse and neglect.
Plants packed away in cellars that are quite dark will
require very little water once a week, according to
dryness of cellar. Do not allow gas to escape in the
cellar, as it is dangerous both to plants and people.
WALL ROSES.
Make a two feet deep border of strong loam, four or
five feet wide, to be as rich as rotten manure can
make it; the border to be thoroughly soaked with soft
- {" 294 The Queen Cook Book
water twice a week in dry weather, and when the
roses are in bloom, to keep them thin in the branches
as if they were peach trees and to play the water
engine against them as for a house on fire, from the
first appearance of insects till no more come. There
is a reason for everything under the sun, and the
reason for insects attacking roses in general and those
on walls more particularly, is from too much dryness
at the roots causing the juices to be more palatable
through the action of the leaves. -
WoRMS AT THE ROOTs of PLANTs.
Sprinkle soot over the top of the ground around
them. For angle worms in house plants insert in the
mold a long sharp hair pin or wire, and then pour
lime water upon the soil, it will cause the worms to
come to the top and crawl off.
For INSECTs on Rose Bushes AND SMALL FRUITs.
To destroy the insects strew the ground around
them with air slacked lime under the bushes in early
spring.
CURRANT Worms.
- Take one large teacup of powdered white hellebore,
at the first appearance of the worms, to a pail of
warm water and syringe with it. This will kill the
worms all off, but in ten days another lot will be
hatched out, which should be dealt with as before. I
have used this ever since the worm appeared and it
has never failed.
The Queen Cook Book 295, ...,
CARBOLIC ACID FOR INSECTs.
Obtain crude carbolic acid, use it in this form be-
cause it is stronger and better for the purpose and
costs, but very little. Two or three tablespoons of
acid to a quart of domestic soft soap may first be
tried. Stir well together, and let stand for a few
hours. Then test the compound by mixing a little of
it with soft water. If too much acid, oily particles of
carbolic acid will be floating on the surface. More
soap should be added to balance the excess of acid.
Some soaps are stronger than others, so no definite
rule can be given. Make as strong with acid as the
soap will perfectly cut. The refined acid may be used
when the crude is not at hand. When prepared as
above, make a moderately strong suds and apply with
syringe, or turn up the bush and sprinkle with a
broom. In using on delicate plants, make it weaker
and rinse off after a few minutes.
GRAPE MILDEw AND CURCULIo.
To one part sulphur add two parts lime unslacked
with about two thousand times their bulk of boiling
water. Let it stand forty-eight hours, draw off the
clear liquor and apply with a common garden pump.
THE APPLE WORM.
After the worm has entered the fruit and accom-
plished its damage, the time arrives when it has to
leave the fruit and hide itself in a quiet secure position
to undergo the transition from the larva to the pupa
‘state, which requires, in the early part of the season,
eight or ten days; after this time the miller is hatched * ~ *
and is again ready to besiege the fruit with its sting.
296 * The Queen Cook Book
The insect being two-brooded at least, if not disturbed,
has an increased force to do mischief the second time.
The progeny for the succeeding year have alone to
depend on the security of this second generation of
larvae. They may often be found under the outside
bark of apple trees during winter. This bark should
be thoroughly scraped off and washed in strong soft-
soap suds. Sprinkle the ground under the tree with
wood-ashes and then sprinkle this with water enough
to wet the ashes. Last of June, wrap around the
trees woolen rags about four inches wide, dip in
either of the above preparations, or wet with helle-
bore fluid, as directed, for currant worms. Every few
days examine the trees, and destroy the worms secreted
under the woolen cloth and carefully picking up and
destroying all dropped apples, for the rest of the sum-
mer. This is an effective remedy, but it will require
your utmost diligence. e
RED ANTs.
Have plenty of swing shelves in pantry and cellar.
Place sugar boxes, cereals and every thing eatable or
sweet upon them. Wash off the shelves where you
find them with strong spirits of camphor. Place
lumps of camphor in corners and occasionally on
shelf. But to keep them from the floor, put coarse
salt two inches deep and three inches wide next to the
mop-board. This I have found very effectual. I have
found little dishes of chloride of lime set around in ad-
dition, good, for sometimes they seem desperate and
then we have to be very thorough too. Everything
must be very clean; not a crumb dropped around. •
The Queen Cook Book 29;
ANTs BLACK AND RED.
“Having had years of trial with ants, both black
and red, we lighted upon the following remedy, which
with us has worked like magic. One tablespoon of
tartar emetic, one tablespoon sugar, mixed into a thin
syrup with water as it evaporates or is carried off,
add ingredients as needed. When the water dries up,
fill up again; the emetic will last a long time. A
sicker lot of pests it would be hard to find. Whether
they impart the results to the home firm, or whether
all are killed, I trow not; certain it is they do not pay
us a second visit.” - -
Another to drive away red ants:—One pint of tar in
two quarts of hot water, put in earthen dishes or tin
covers and set where their haunts are. Some say
powdered borax sprinkled around will drive away all
kinds of insects. I find dry sulphur the best, Spread
it on shelf.
To DRIVE OFF RATS AND MICE.
. Rats will leave the premises if wet chloride of lime is
spread where they run, and around and in their holes.
Tar is good. d , , - -
Another for rats and mice:—Two parts well bruised
squills, three parts of finely chopped bacon, corn
meal to thicken. Roll thin and bake in small cakes.
Place where they run. Sure thing.
BED BUGS.
The only certain cure for bedbugs is a solution of
corrosive sublimate, put into the cracks and crevices,
after the bedstead is thoroughly washed and scalded,
where you can. If they are in the walls, smoke with
298 - The Queen Cook Book
brimstone. Examine often and repeat the process
every week if necessary. This is a deadly poison,
therefore keep it locked up, away from servants and
children. g
A USEFUL CEMENT.
A good cement for mending almost anything, made
by mixing together litharge and glycerine to the con- .
sistency of fresh putty. This cement is useful for
mending stone jars, or any coarse earthenware, stop-
ping leaks in seams of tin pans, washboilers, cracks
or holes in iron kettles, to tighten loose boxes in
wagon hubs, etc. The article mended should stand a
few days to harden. *
SUGGESTIONS ABOUT House PLANTS AND INSEcts.
The calla lily blooms at three years, in the early
spring. Take an ordinary earthen one-gallon, or
more, jar, without a hole in the bottom, fill the jar
within one inch from top with rich earth, in the fall,
taking off all extra bulbs and rootlets, press the soil
firmly around. The first of January bring them out
of cellar and fill full every other day with quite warm
water. A few drops of ammonia in the water will
hasten their blooming. Give plenty of water, and as
much light and sun as possible. In California they
only bloom during the winter months; always out-
doers in the coldest rains. The pots should be set in
a shady corner during the months of June and July
and be given no water except that which falls from
the clouds. The English or German ivy will grow
nicely if put in a bottle of water.
The Queen Cook Book 299
BULBS.
Hyacinth bulbs can be planted the last of August,
or tulips, after having been up out of ground in a dry
place for two months. For house bloom plant in
pots, or place in water in hyacinth glasses. Set in
dark, dry place for two or three weeks, then give them
plenty of light and warm water, and they will soon
bloom. Tulips, narcissus, crocus, can be treated in
the same way.
SCARLET AMARYLLIS.
These should be potted the first of March, in quite
a small pot; break off about half the rootlets, and all
the new bulbs. After flowering the bulb may remain
in pot until the following spring, and should be kept
pretty cool and not very moist.
*
LADY SLIPPERS.
Collect seeds from center stalks only of double lady-
slippers to make them double next year.
TRAINING OF GRAPE VINE.
As the method or plan of training the vine has
much to do with the way it is pruned or trimmed I
will say that our style is a modified Fuller process.
We, the first year, run up one cane, the second year
we run up two, which in the fall we cut back to two
or three eyes, each above the surface of the soil.
The following season we let only two canes grow,
fruiting them this year. We use poles or stakes up to
the fall of this year or the early spring following, when
we put up our trellis of three wires, the first one
3OO The Queen Cook Book
eighteen inches from the ground, and the others
twelve or fourteen inches apart. The two canes of
last year are now made to act as arms, thus —-,
they being wound around and tied to the lower wire.
We now let all the shoots grow, pinching back every
other one to the second wire. In the fall the longest
ones, or those permitted to grow unchecked, are cut
back to within two eyes of the arm, and the others
permitted to grow unchecked the following season as
far as the top of the wires. One cane is also per-
mitted to grow from each cane which was cut back,
these being for the fruiting canes the following year—
the others being cut back in the fall to two eyes, the
same as the other canes the preceding fall. If the
vine be very short jointed we have found that fruiting
canes from every other eye was too much of a drain
upon the vine, especially with young vines, and we
then use only every third eye; or, to make it still more
plain, we try to leave from four to six inches of space.
between the fruiting canes.
About every fourth or fifth year we have found it to
be a good plan to renew the arms, which is readily
done by permitting a young shoot to grow near the
base of the vine on each side for one or two seasons
before it is wanted, when the old arm is cut away and
the young one substituted.
CLEANING SILVER OR METAL.
Camphene oil and rotten stone give a far brighter
polish than can be obtained by the use of other pow-
ders. Camphene is used in producing the exquisite
polish of the photo plates. Nothing has been found to
equal it.
The Queen Cook Book 3OI -
A Few SUGGESTIONs.
Every good housekeeper knows the advantage of an
early start in the morning, after having everything
prepared to make a quick fire, and the breakfast
planned the day before.
After breakfast always plan for the next three meals.
Monday morning, plan the work for the week as far
as is necessary. Usually Monday is wash day.
Tuesday is ironing.
Wednesday for sweeping and dusting.
Thursday, see that everything is washed up and
refilled, such as sugar bowl, salt dishes, etc.
Friday, clean pantry, cupboards and kitchen.
Saturday, baking for the week, and prepare, as far
as possible, for Sunday dinner.
Of course, many other things will step in and demand
the attention, and all has to be done in time and anti-
cipated, thereby avoiding much worry and confusion.
Study your cookbook as you would any other lesson,
not only just as it is wanted, but at leisure moments.
Keep all the groceries, cereals, etc., in glass or tin
cans, covered tight. i -
Always keep a supply of rolled cracker on hand,
rolling the broken ones; keep in covered jar.
It is best to have everything ready for use when
wanted; therefore, everything should be perfectly clean
when put away.
Always use a wooden spoon to stir all kinds of
fruits and tomatoes while cooking. - §
Never throw water on burning oil (as it spreads it);
throw on flour, ashes or earth. e
Keep gasoline, kerosene and coal oil cans in the
wood-house, and not near any food. g
302 The Queen Cook Book
If your clothes take fire do not run about, or out of
doors; if you can not slip them off quickly; get the
nearest woolen goods, such as a shawl, blanket or
carpet, overcoat, or anything to wrap around you, and
roll on the floor to extinguish the flames.
Use crash for dish towels or dish cloths.
Always provide yourselves with little conveniences
for working, such as holders, brushes, etc. Keep a
stick with a strip of cotton cloth tied on the end of it
to butter the baking pans. Use salt pork for griddle
greasers.
Purchase only the quantity of sweet potatoes you
can use in a week, as they do not keep long. Do not
purchase more than you can use before it spoils; you
will soon learn the bill of fare if you really desire to be
a helpmeet.
Keep house on a cash basis and do not purchase
unless you can pay down. .
When going to housekeeping purchase steel silver-
plated knives, as they are sharper than the white
metal.
Pieces of bread should be dried in heater, grated,
and kept in tight jar ready for puddings or croquettes.
With a little care there will not be many.
Clean bottles with shot, soap and ashes; clean the
shot for next time. -
Use spirits of camphor to take out fresh paint, but
if dried on persevere with spirits of turpentine.
. To clean steel knives, cut a raw potato in two, and
dip in brick-dust, rub hard.
Take one teaspoon of spirits of ammonia to one cup
of hot water, to clean coat collars, woolen goods, rusty
silk, or spots on carpet. Good to clean silver.
Never put new papering over old. It is very easily
taken off by putting two or three pails of boiling hot
The Queen Cook Book 303
water in the closed room, as often as it stops steaming,
till it will peel off; perhaps two days or more. Where
it does not peel off easily take a pail of hot water soak
paper with a cloth and scrape the wall clear of paste
with a sharp scraper till perfectly smooth.
Every farmer should purchase a reliable recipe book
for his wife's next birthday, or for Christmas—which
ever comes first—that his table may be furnished with
nourishing food, and in such a variety as to satisfy the
cravings of nature. What is lacking at the daily table
is sometimes made up out of the stimulus of tobacco
and whisky. Farmers should provide all kinds of
fresh meats, vegetables, fruits, milk, butter, eggs and
cereals for their own table and then raise to sell. Do
not save them only for company. Man or woman can
not work with profit more than ten hours a day. What
is needed on the farm, next to plenty of sleep, is
plenty of food and a variety on the table at all three
of its spreads. Good sweet bread, meat, fruit, un-
skimmed new milk, should be eaten as appetite desires,
and not salt meat and fried potatoes, or boiled with
the skins on, three times a day. Under the influence
of good food and sleep, and the ten-hour law, our skel-
eton boys and girls, whose lives are on the farm, would
put on flesh and the bloom of youth, and would have
some light in their eyes and some happiness in their
hearts. Does not the farmer's wife need help in the
kitchen, as well as help on the farm 2 An over
wearied body can not keep up a cheerful heart.
Ignorant mistresses make poor servants and receive
poor service from what would be good material if
properly directed.
While princesses are taught the rules of cooking
and dressmaking and to know how long it takes a
woman and a broom to sweep and dust a room, there
3O4 The Queen Cook Book
are many daughters in our country who have felt it
beneath them to learn the necessary duties of life, and
when married have not known whether they were re-
quiring impossibilities of their one servant or other-
wise. There are so many helps nowadays that no
beginner need be discouraged if she keeps patience
and perseverance at her side. A cook, if such a per-
son has any inherent capacity, can be made a good
cook only by an intelligent mistress. Good health in
our homes is more to be considered than sumptuous
upholstery, elegant dinners or expensive table service.
A beautiful home is a comfortable one. The condi-
tion of the mind has more influence upon the bodily
health than is generally supposed. It is no doubt true
that diseases of the body cause a depressing and mor-
bid condition of the mind, but it is no less true that
sorrowful and disagreeable emotions produce disease
in persons who, uninfluenced by them, would be in
sound health. Or, if disease is not produced, the
functions are disordered. Agreeable emotions set in mo-
tion nervous currents which stimulate the blood, brain
and every part of the system into healthful activity;
while grief, disappointment of feeling and brooding
over present sorrows or past mistakes depress all vital
forces. To be physically well one must in general be
happy. The reverse is not always true. One may
be happy and cheerful and yet be a constant sufferer
in body. Let us all see that we have the free sun-
shine of the soul in our homes.
We and our children, as well as all plant life, need
the full light of the sun to 'shine upon us daily, and its
subtle tonic has a wonderful curative influence upon
both our physical and mental ailments. It pierces
into the secret corners, deodorizes the foul places,
kills disease germs and brings life, health and joy on
The Queen Cook Book 3O5
its beams. Let us have the lovely dancing sunlight in
our homes.
Let fresh air from the outside find access in all the
sleeping rooms all the year round (except when down
to zero). I believe there are many early graves from
breathing foul air at night that has been breathed over
and over again. How weak and languid one feels
after sleeping in a closed room. Pure air and sun-
light go far toward the making of the perfect man,
but their action must be supplemented by that of
plain, nutritious food to attain the best results. With
more simplicity in our homes there would be fewer
tired, anxious faces. I will give you a sample of the
table for one day of an intelligent lady that did her
own work except the washing and scrubbing.
Breakfast—White and graham bread, cold meat,
fruit, coffee.
Dinner—Meat, potatoes, one other vegetable, fruit
or a very simple baked pudding. <>
Tea—Bread of both kinds, fruit, cocoa.
The problem of how to “make both ends meet" is
a serious one in most of households. Two things are
very essential in the management of small resources,
either of strength or of means; one should be very
careful not to overdraw on either, and it is very neces-
sary to cultivate the faculty of making the best use
possible of what one has-to cling to the essential and
leave the non-essentials till a convenient time.
Industry and economy are both as essential in
housekeeping as in any other department of life.
Economy is simply the art of gathering up all the
fragments so that nothing be lost, fragments of time
as well as of material. Nothing should be thrown away
so long as it is possible to make use of it. For exam-
ple: Save in a box all the twine that comes around
306 The Queen Cook Book
the packages for the house. Fold up also all the
good wrapping paper and keep in a box or drawer, also
all the good paper bags; they will all be found useful.
When about to furnish a home, purchase as few
things as possible, as it is only by experience that
one can tell what will be the needs of that home.
It is wise to keep an account of all one spends; this
answers a double purpose, as it enables one to know
whether he is living within his income, and it is also
good for reference.
No false pride or foolish ambition to appear just
like some one else, should ever tempt us to live quite
up to our income. To lay up one-sixth or one-tenth
for an emergency is a good rule. “Economy is a
poor man's revenue; extravagance a rich man's
ruin.” True economy is not covetousness, or parsi-
moniousness, which is the ruin of many an otherwise
happy family.
A penurious person is not a happy one, and he is
always afraid others will be happy; when his children
grow up, he may meet with no penurious reward, if
brought up without the love of God in their hearts.
Your child is not your child in the sense which it is
commonly thought to be. It is not only connected
with your life but with an older and wider life back of
yours. The child is not only the outgrowth of its
father's and mother's life, but is the latest manifesta-
tion of a larger and wider life which circles through
the arteries of society. A recognition of these facts
will lead to the conclusion that your child is not a
gift, but a loan to you, to instruct, counsel and polish
for the Giver of Life. We are to consider that each
child has an individuality of its own, different from
any child that ever before existed, and our duty is to
bring out its best capacities. “Oh, banish the tears
The Queen Cook Book z 3O7
of children | Continual rains upon the blossoms are
hurtful.” It is a great defect in parents not to be
able to govern themselves. Here “let patience have
its perfect work.” Do not punish children merely be-
cause you have the power. Scold never. Do not
punish cruelly.
We are glad to see that whipping, both in schools
and at home, is being done away with by the most
cultivated and enlightened class of people. Do not
be impatient with a child because it made a mistake
or met with an accident, but encourage them to try
again. Mistakes are often our best teachers and de-
velopers. Let the child understand this, that it be
not discouraged. Is not the average child made to
feel that a mistake is the worst thing that could hap-
pen to him 2 This is a great fallacy. Does a mother
require an infant to perform the feat of walking alone
till he has learned through many failures 2 Or what
teacher would expect his pupil to learn to read or to
write without making a mistake 2 The honest effort
should be approved and encouragement given that
will surely meet with success.
Children need outdoor plays and work. Give them
a little garden of their own to care for and let them
help you or think they do, and take an interest in all
things that you are interested in; they can lend a
helping hand in the dooryard or trimming up the
dead or wayward branches of the shrubbery. Let
them feel a sense of responsibility and proprietorship,
which will add to their enjoyment in their work, as it
stimulates their industry, care and self-reliance. Do
not crowd the children's minds with too many studies.
A daily bath for children at night in hot weather is
quite essential to good health. Always brush the
children's teeth after supper.
308 The Queen Cook Book
| THE MEDICINAL VALUE OF WATER.
The human body is constantly undergoing tissue
change. Worn-out particles are cast aside and elim-
inated from the system, while the new are ever being
formed, from the inception of life to its close.
Water has the power of increasing these tissue
changes, which multiplies the waste products, but at
the same time they are renewed by its agency, giving
rise to increased appetite, which in turn provides
fresh nutriment. Persons but little accustomed to
drinking water are liable to have the waste products
formed faster than they are removed. Any obstruc-
tion to the free working of natural laws at once pro-
duces disease, which, if once firmly seated, requires
both time and money to cure.
People accustomed to rise in the morning weak and
languid will find the cause in the imperfect secretion
of wastes, which many times may be remedied by
drinking a full tumbler of water before retiring. This
very materially assists in the process during the night,
and leaves the tissues fresh and strong, ready for the
active work of the day.
To drink hot water is one of our best remedial
agents. *
A hot bath on going to bed, even in the hot nights
of summer, is a better reliever of insomnia than many
drugs.
Inflamed parts will subside under the continual
poulticing of real hot water.
Very hot water, as we all know, is a prompt checker
of bleeding, and besides, if it is clean, as it should be,
it aids in sterlizing wounds.
Hall's Journal of Health.
The Queen Cook Book 309
There must ever be sympathy of occupation be-
tween the united heads of the household. The wife
must not feel that the husband has had no struggles at
the store, office, or shop; also the husband must realize
that the wife has had to endure many disappointments
through the day and only half the work is accom-
plished that she anticipated. Let a note of sympathy
or a helping hand be extended to each other, ever ob-
serving the small courtesies of life in your daily inter-
course. Your gains are one, your interests are one,
your losses are one; lay hold of the work of life cheer-
fully, with two heads to plan, four hands to work,
four eyes to watch, four shoulders on which shall rest
its joys or trials. Every woman should have a
thorough knowledge of the chemistry of foods and
cooking, in order to understand the composition of
substances, and the changes which they undergo, and
also of dietetics to regulate the kind and quantity to be
eaten. One who has studied the question for years
says: “Not only the age and occupation, but also the
individuality of the person play an important part in
the regulation of diet, and decide not only the quan-
tity but also the kind of food, and the form in which it
is to be taken. For the proper assimilation of the
nourishment and its complete effect in the organism,
the food must be agreeable; it must relish. A supply
of needed nourishment is not enough, man requires
yet more. He must find his food pleasing to the
taste. The boiling and roasting of food materials are
operations which we find only among civilized people,
and they have been developed with the advance of
civilization. The whole art of cooling amounts to
this: So to prepare food that it will best sustain a
healthy, vigorous life.” Dr. J. Konig, Berlin.
3 IO The Queen Cook Book
“The nutrition of the animal body, that is, the as-
similation of the food taken, is dependent upon ab-
sorption. This depends upon previous chemical pro-
cesses. These processes are contingent upon the
secretions, the saliva, the gastric juice, etc.; and it is
a well known fact that the flow of these liquids is, to a
great extent under the control of the nerves. What-
ever excites the nerves pleasantly, causes an abundant
secretion of the chemical agents of food change. In
this fact lies the secret of modern cooking, and the
judicious use of condiments or relishes.”
The Chemistry of Cooking.
Petterhofer says of condiments: “I may compare
them to the right use of lubricants for an engine,
which indeed can not replace the steam power, but
may help it to a much easier and more regular action,
and besides, prevents, quite naturally, the wearing out
of the machine. In order to do this, one condition is
absolutely necessary: the lubricant must not attack
the machine; it must be harmless.”
If any are dyspeptic, let them replenish their vital
energies with oxygen, by exercise in the open air.
Nature will often restore itself, if it is not clogged by
ourselves.
The Queen Cook Book 3 II
HINTS FOR THE TABLE.
“Entice all neatly to what they know best,
For so thou dost thyself and him a pleasure.”
Geo. Aerbert.
Every housekeeper, after making out her bill of fare,
will endeavor, as far as is in her power, to serve it ac-
ceptably to those who sit at her table, and in a well
arranged, dainty and pretty way. If one has the means,
there are innumerable articles to be had for the money
which beautify the table. Yet, for those whose means
are limited, there are also many ways in which the
table may be made altogether a delight to those who
sit about it. The first requisites are clean white linen
table covers and napkins, which may be adorned with
a pretty center-piece, embroidered by some member
of the family, on which may rest a bowl or vase of
fresh garden or wild flowers, or in winter a fernery. A
fernery may be made by gathering small ferns with
the roots, and planting them in earth, in a metal
basin, which can be placed in an outside basket
of silver, celluloid, or basket-work. Something
we already have on hand may answer the pur-
pose, as a lady I know used the bottom of an
old-fashioned silver castor, which made a very hand-
some receptacle for the basin of ferns. Doylies,
platter or tray cloths, and candlesticks with col-
ored shades also add to the completeness and adorn-
ment of the modern table. Tasteful, though inexpen-
sive tableware, if china is not within reach, and all the
eatables served in a dainty way, and in their proper
course—not everything on the table at once—all tend
to make a meal acceptable and enjoyable. If one
does not have the opportunity of seeing the novelties
brought out, or of attending a fashionable dinner or
312 The Queen Cook Book
::*
:
lunch party, there is so much information given in
papers, periodicals and books, that one can keep well
informed on the modes of the day.
“A table full of welcome
Makes scarce one dainty dish.
Shakespeare.
Every one must make out her bill of fare according
to circumstances and the season of the year. A few
are given which may prove helpful and suggestive.
BREAKFAST MENUS. NO. I.
Fruit.
Cracked Wheat Cream and Sugar
Broiled Chicken Potatoes, Hashed and Browned
Rolls Coffee
BREAKFAST No. 2.
Peaches and Grapes
Pork Chops Creamed Potatoes Graham Muffins
Coffee Griddle Cakes Maple Syrup
BREAKFAst No. 3.
Steamed Hominy Sugar and Cream
Lamb Chops Baked Potatoes Scrambled Eggs
Coffee
BREAKFAST No. 4.
- Fruit.
Oat Meal Sugar and Cream
Beef Steak French Fried Potatoes Boiled Eggs
Coffee Dry Toast
The Queen Cook Book 3I 3
BREAKFAst No. 5.
Melons
Cod Fish Balls Poached Eggs Corn Meal Muffins
Coffee
BREAKFAST MENU No. 6.
Canteloupe
Creamed Fish Potatoes a la Royal Tomatoes
Rolls Dry Toast Coffee
DINNER MENU No. 1.
Oysters on Half Shell
Cream of Chicken with Noodles
Boiled White Fish Hollandaise Sauce
Small Round Potatoes
Ribs of Beef Mashed Potatoes
Two vegetables in season
Spiced Pickles Currant Jelly
Lettuce Salad with French Dressing
Wafers or Thin Bread and Butter
Pineapple Sherbet - Small Cakes
Coffee Fruit Nuts
DINNER No. 2.
Cream of Celery Crackers
Oyster Patties Small Rolls
- Roast Turkey or Duck
Potatoes, Mashed Two other Vegetables
Spiced Peaches Olives Celery
Lettuce Salad with Dressing
Plum Pudding with Foaming Sauce
Ice Cream - Cakes
Coffee
3I4 The Queen Cook Book
DINNER No. 3.
e Mock Turtle Soup Crackers
Steamed White Fish with Mayonnaise Dressing or
Sauce Tartare
Roast Saddle of Venison Sauce Grape Jam
Roast Duck
Macaroni, Celery, Pickles and Vegetables
Bread and Butter
Squash or Lemon Pie Peach Meringue
Cheese Fruits Nuts
Coffee
MENU FOR NEw YEAR’s DINNER.
Tomato Soup Crackers
Roast Goose or Duck Mashed Potatoes
Baked Sweet Potatoes Creamed Corn
Fried Oysters Apple Sauce
Jelly Celery Pickles
Brown Bread White Bread
Baked Indian Pudding
Ice Cream
Coffee Mixed Nuts
Oranges.
THANKSGIVING DINNER.
First Course.
Blue Points on the Half Shell Wafers
Second Course.
r Consommé
Celery Olives Almonds
The Queen Cook Book 3I 5
Third Course.
Fish Soufflé Puffed Potatoes
Fourth Course. º
Roast Turkey Chicken Pie Parisienne Potatoes
Baked Sweet Potatoes
Creamed Corn or Succotash Gooseberry Catsup
Cranberry Jam Pickles
Fifth Course.
Lettuce Salad Wafers
Sixth Course.
English Plum Pudding with Foaming Sauce
Seventh Course.
Mince Pie Orange Jelly
Coffee
Eighth Course.
Fruit Nuts Raisins
DINNER No. 4.
First Course.
Cream Oyster Soup with Wafers and Celery
Second Course.
Roast Beef with Browned Mashed Potatoes
Corn Tomatoes Peas
Third Course.
Lettuce sa,ad with thin Bread and Butter
Fourth Course. -
Pudding or Pie, or only
Ice Cream Cakes
Fifth Course.
Coffee Fruit
316 The Queen Cook Book
LUNCH MENU NO. I
First Course.
Bouillon Served in Small China Cups
Second Course.
Lamb Chops Saratoga Chips
Rolls and Bread
Third Course.
Chicken Salad with Mayonnaise Dressing
Wafers Salted Almonds Olives
Fourth Course.
Ice Cream Cakes
Chocolate with Whipped Cream
Fruit
Flowers are Always Appropriate
LUNCH No. 2.
First Course.
Escalloped Oysters Baked Potato
Bread Spiced Pickles Biscuit -
Second Course.
Lettuce and Egg Salad with Dressing
Third Course.
Grape Fruit Served with Chopped Ice
Cake - Coffee
The Queen Cook Book 317
LUNCH No. 3.
First Course.
Bouillon Served in Small Cups
Second Course.
Fried Sweet Breads Escalloped Potatoes
Minced Ham Sandwiches
Rolls Celery Olives Pickles
- Third Course.
Chicken Salad Wafers
Fourth Course.
Peach Sherbet . Mixed Cake
t Coffee Chocolate with Whipped Cream
Fruit and Flowers * >
SUPPER MENU.
First Course.
White Fish, a la Creme
Served in individual shells
Second Course.
Sweet Breads French Peas
Julienne Potatoes Bread and Rolls
Cheese Straws. Olives Pickles
Third Course.
Chocolate Blanc Mange with Whipped Cream
Cake Coffee Cocoa
In the season the combination of . vanilla blanc
mange with fresh raspberries and whipped cream is
delicious. Other fruits may be substituted in their
SeaSOIl.
3.18 The Queen Cook Book
ALLOWANCE OF SUPPLIES FOR AN Evening ENTER-
TAINMENT.
It is usually safe to provide for only about two-
thirds out of every hundred invited, Allow one
quart of oysters for four persons present; six white
chickens, a ten or twelve pound turkey, and twenty
heads of celery for chicken salad, are enough for fifty
guests; one gallon of ice cream to every twenty guests;
one hundred sandwiches for sixty guests.
TABLE OF WEIGHTS AND MEASURES.
2 heaping teaspoons= I heaping tablespoon.
2 teaspoons of liquid = I tablespoon.
5 tablespoons of liquid= I gill.
2 tablespoons of liquid= 1 ounce.
4 gills= I pint.
I small coffeecup= % pint.
4 cups flour=1 quart.
I heaping quart flour= 1 pound.
2 rounded tablespoons flour= 1 ounce.
1}% pints corn meal- 1 pound.
3 cups corn meal- I pound.
I cup butter= % pound.
1 pint butter= 1 pound. *
Butter the size of an egg- 2 ounces.
I rounded tablespoon of butter= 1 ounce.
I pint chopped meat= 1 pound.
Io eggs= I pound.
I pint coffee sugar= 1 pound.
2 cups coffee sugar= 1 pound
2% cups powdered sugar= 1 pound.
I heaping pint brown sugar- 1 pound.
The Queen Cook Book 3 IQ
DRY MEASURE.
16 ounces make I pound 2 pints make 1 quart
4 gills make I pint 4 quarts make I gallon.
LONG MEASURE.
I2 inches make I foot 3 feet 1 yard
5% yards make I rod 4 rods make I furlong
32O rods make I mile.
To KEEP Mold From JELL.
After turning the jell into glasses, and it is cooled,
butter the top of the paper placed over the jell.
I N D E X.
*The asterisks designate favorite recipes of the author.
Accidents, In Case of..... 274 Stuffed Roast......... 54
Adulterations, or What Tea for Invalids, No. 1 57
People Eat. . . . . . . . . . 277-279 Tea for Invalids, No. 2 57
Alum, Is Alum Poisonous. 276 *A Nice Brine to Pickle 58
Amarylis, Scarlet. . . . . . . . . 299 Beets, Baked............. II9
Ants, Black. . . . . . . . . . . . . . 292 Boiled . . . . . . . . . . . . . . . II9
Ants, Red. . . . . . . . . . . . . 296, 297 For Winter........... I2O
Apple Sauce. . . . . . . . . . 130, 221 Biscuit, *Baking powder... 16
Apple Worm. . . . . . . . . . . . . 295 Bread. . . . . . . . . . . . . . . . 2I
Asparagus on Toast. . . . . . # Cream . . . . . . . . . . . . . . . 17
Asthma. . . . . . . . . . . . . . . . . . . Egg. . . . . . . . . . . . . . . . . . 25
Beans, Lima. . . . . . . . . . . . . I22 Maryland....... © tº e º e º:
Pickled. . . . . . . . . . . . . . I2 Raised Tea.......... I
*Boston Baked....... 122 Bread and Biscuit........ 9, IO
Bed Bugs. . . . . . . . . . . . . . . . • 297 *Bottled Yeast, for... 11
Bed, Soft... . . . . . . . . . . . . . . I Baked Graham....... I3
Beef Balls. . . . . . . . . . . . . . . 58 Boston Brown...... I3, I4
Cakes–Raw.......... 58 Corn for Breakfast... 21
Cold Pressed. . . . . . . . . 58 Corn Bread. . . . . . . . . . 22
Cooked I)ried........ 56 Corn . . . . . . . . . . . . . . . . I9
Corn Hash. . . . . . . . . . . 56 Graham without Yeast 14
Croquettes . . . . . . . . . . . 53 Rye Baked........... I3
Boiled Soup Bone.... Rye and Indian ...... I2
Broiled Steak........ 52 For the Sea. . . . . . . . . . I2
A Flank of........... 53 Salt Rising. . . . . . . . . . . I I
Fillet of.............. 50 *Without a Sponge... 240
Fresh Hashes........ 56 Wheat and Indian. . . . 21
Loaf. . . . . . . . . . . . . . . . . 54 Brain . . . . . . . . . . . . . . . . . . . . 249
Meat Pie............. 55 Bruises . . . . . . . . . . . . . . . . . I
à la Mode............ 51 Bulbs. . . . . . . . . . . . . . . . . . . .
Roast, With Yorkshire Burns. . . . . . . . . . . . 257, 258, .#
Pudding............ 49 Butter, To Make. . . . . . . . . 24I
To Fry a Round or Cake, Mixing........... ... 189
Tough Steak....... 53 *Almondſ............. 2OO
Scalloped Meats...... 54 Almonds, To Blanch zoo
Scraped for Sand- Angel's Food..... 2O4, 205
wiches............. • 57 Chocolate.... ... ... 2O (
Spiced... . . . . . . . . . . . . . 55 *Cocoanut............ 2O (
322
The Queen Cook Book
*Confectionery....... I93
.# e e º ſº tº º gº º º is ſº tº ſº tº I98, 203
Delicate... . . . . . . . . . . . 196
*Delicate............. I
Delicate. . . . . . . . . . I96, 200
Dried Apple. . . . . . . . . . I95
One Egg . . . . . . . . . . . . 2O6
*Fruit................ I92
Fruit, Plain.......... I93
Fruit, Rich. . . . . . . . . . . I93
Fruit, Good.......... I94
Fruit, Very Nice...... I94
Fruit, White......... I95
Gold. . . . . . . . . . . . . . . . . 2O4
Ice Cream. . . . . . . . . . . . 2OO
In perial . . . . . . . . . . . . . I94
*Loaf... . . . . . . . . . . I92, 197
Molasses. . . . . . . . . . . . . 206
*White Mountain..... 2OI
*Pound............... 198
gº." • * * * * * * * * * * * * 203
ilver . . . . . . . . . . . . . .
§.” e is º e º ºs e º G & ºt 38 :
nge. . . . . . . . . . . . I9ö, I99
*Sponge Cake Cream
ie. . . . . . . . . . . . . I42, 204
Layer Cakes. -
Washington.......... 2O2
#: © $ tº Cº º ſº gº º º ſº e º ſe - ſº 2O3
l eſ. . . . . . . . . . . . I
#; Nut... . . . . . . . ;
Lemon or Orange Jelly 202
Light Marble Layer... 203
*Icing for............. 207
Icing, Boiled......... 2O7
Rule for Frosting..... 207
*Chocolate and Cocoa-
nut Jumbles........ 2II
*Ginger Snaps....... 2IO
Baker Cookies........ 212
Ginger Cookies....... •2HO
Sugared Cookies..... 2II
New England Cookies 211
Gingerbread, Soft and
Hard . . . . . . . . . . . 208,
Cream Shortcake..... 23
*Orange Shortcake. 24, 173
*Strawberry Short-
cake. . . . . . . . . . . . . 24, I?4
Fried . . . . . . & © tº C & © e º e e
Crullers............. ..º
Doughnuts,
Raised, Fried.........
*Bread, Griddle ......
Rice, Griddle.........
Buckwheat...........
Flour, Griddle........
Sweet Corn, Griddle..
Cabbage, Cooking........
Dressing . . . . . . . . . IOI,
Salad
Canaries, Care of.........
Cancer, To Take Out.....
Candy, How to Pull.......
ğt. Caramels...
gºam Chocolates.....
l
Ice Cream. . . . . . . . 178,
Molasses......... 238,
Of Any Flavor.......
Pea Nut... . . . . . . . . . . .

c e º O & © e º ſº e o º &
Pears . . . . . . . . . . . . . . . .
Pineapple . . . . . . . . 219,
Plums. . . . . . . . . . . . 216,
§. tº e e o e º e º O ſe & C G &
aspberries. . . . . . . . . .
Tomatoes......... s e e
Carving . . . . . . . . . . . . . . . . . .
Carrots, Boiled and Fried.
I2][
Catarrh and Catarrh Snuff 26o
Catsup *Gooseberry...... 233
Tomato . . . . . . . . . . . . . . 233
Cold . . . . . . . . . . . . . . . . . 234
Cauliflower, Boiled ....... 124
Celery and Radishes...... 125
Celery Care of... . . . . . . . . . . 24
Cement, a Useful......... :
Cheese Straws........ 237, 128
Toasted. . . . . . . . . . . . . I28
Chicken, Boiled or
Steamed
Index
323
*
Broiled Spring.......
Creamed . . . . . . . . . . . . .
Croquettes. . . . . . . . . . .
Forcemeat. . . . . . . . . . .
Fricassee, White and
Quettes. . . . . . . . . . . . . 71
Chamois Skin, to Clean...
Chilblains, to Cure........ 257
choked #... ....... 2
China, to Mend........... #
Cocoa. . . . . . . . . . . . . . . . . . . . 3I
Coffee. . . . . . . . . . . . . . . . . ... 32
Coffee, to Make.......... 33
Without Boiling...... 34
Chocolate. . . . . . . . . . . . 32
Complexion, the........... 25o
Čholera, a Simple Remédy
Oſ. . . . . . . . . . . . . . . . . 271
Cholera, this is from a
Doctor in Siam, by
A. T. Pierson, D.D. 272
Consumption. . . . . . . . . . . . . 2
3. e e s & © tº G & e º ſº º tº º .#
Corks........... . . . . . . . . . 276
Corns, to cure. . . . . . . . . . . . 2
*Cough Syrup, Wild Black
Cherry Bark........ 254
Cough Syrups............ 255
Cranberry Sauce......... 22I
Crape, to Renew.......... 286
Curtains, to Wash Lace. . 287
*Corn. Sweet-boiled. . . . . . . II6
O DTV. . . . . . . . . e s e s = #
*To Cook Dried Sweet II
Mock Oysters. . . . . . . . II.8
Mrs. Rorer's Dried... 118
Roast Green.......... II8
Creams, *American... 166, 171
Blanc Mange.......... 172
Blanc Mange Neopoli-
tan. . . . . . . . . . . . . . . . . 225
Caramel ............. 236
Chocolate Blanc
ange. . . . . . . . . . . . . 172
Chocolate. . . . . . . . . . . . I68
Coffee. . . . . . . . . . . . . ... 167
Italian. . . . . . . . . . . . . . I66
Wºº and Fresh
Ma ‘º tº e g c e º & de e 172
Peach Meringue...... 171
Lemon Snow......... I66
*Spanish............. 168
§. is ſº º e º O C & © e de º;
1pped. . . . . . . . . . . . . I
Creeping ēi; © e º e º e º 'º 292
Croup, a Remedy for..... 26o
§ {i.”: 261
Crumpets. . . . . . . . . . . . . . . . 2O
Cut A. . . . . . . . . . . . . . . . . . . . 275
Almond Custard......... • 25I
Custard, Baked......... • I
Boiled............ .... 169
Cocoanut............. 17o
Chocolate............ 17o
luff................. I68
Floating Island...... . 169
emon, Keep Three
Days............... 171
*:::...in tº e º e s tº gº e º gº e
Tange. . . . . . . . . . . . . . . 170
Curculio................. • 295
Currant Worms.......... 2.94
Dandelions for Greens.... 125
Diarrhoea, Chronic....... 274
Diphtheria, Salt for....... 267
hur.............. 266


and Scarlet Fever.... 267
Disinfectants.............
Dresses, to Starch, Black..
Ear, Wax in the.......... 275
Earache................. . .
Eels, Stewed or Fried.... 89
Eggs, Boiled.......... IO2, IO3
à la Cream.......... . Ioy
Gems.............. ... 107
324
The Queen Cook Book
à la Lavallette........ Io?
Poached . . . . . . . . . . . . . IO4
Omelet............... Ios
*Omelet, Bob the Sea
Pitsiºsº e is ºn tº gº Ioff
oin irly Style.... ro
$." y 5
Egg Plant, to Fry........ Io?
Eye, Dust in the.......... 275
Eyes, Washes for Inflamed 259
Feet and Ankles Swelled.. %
Relief for Burning....
Felon.................... 287
Fever, Scarlet........ 267, 269
Fire. to Smother.......... 275
To Guard Against.... *;
Fish, Baked..............
oiled... . . . . . . . . . . . . . 8O
Boiled Cod........... 86
Broiled............... 3
*Cod Fish Balls . . . . . . 85
*Creamed Cod........ 85
$g. Dish....... ;
upper D18h . . . . . . . 3
#ºfc tº e º e º 'º e º ºs & ſº e º ſº e 8I
Steamed .............
tº e º ſº tº º ºr e º e º 'º e is 82
Shells or Scalloped. 82
Sturgeon............. 88
*Turbot a la Cream... 81
Flannels, to Wash White 287
Flat Irons. . . . . . . . . . . . . . . . 256
Flies. . . . . . . . . . . . . . . . . . . . . *;
Frogs, Fried..............
Frozen Hands,
eet . . . . . . . . . . . . . . . I
Fritters, Sweet Corn Oys-
ter . . . . . . . . . . . . . . 27, II
French...............
#. tº ſº gº tº e º e º ºs º ºs e ſº 27
lain. . . . . . . . . . . . . . . . . 26
Galettes.................. 17
*Gems, Oat Meal......... 2O
*Cream Puffs. . . . . . . . . I62
*Custard Soufflé with
Cream Sauce....... I62
German Puff......... I61
Lemon Puff.......... I61
Lemon Meringue Puff. 161
Puffs For Tea........ 237
Glass, To Extract from
Hand or Foot....... 273
Gloves,.. to Clean Black
Ki 285
Goods, to Clean Cashmere 286
To Clean Light. . . . . . . 285
Gravi Mildew. . . . . . . . . . . . 295
ine Training. . . . .... . 299
Grass Stains on White
oods. . . . . . . . . . . . . . 285
Gruels, For the Sick...... 244
Arrow Root. . . . . . . . . . 245
*Cracker Panada..... 244
Indian Meal. . . . . . . . . . 244
Milk Porridge........ 244
Oat Meal............. 244
Ham, Baked... . . . . . . . . . . . 74
Boiled. . . . . . . . . . . . . . . . 73
Boiled Cold... . . . . . . . . 74
Forcemeat . . . . . . . . . . . 77
Fried, and Eggs. . . . . . 74
Pickle for Curing..... 78
Virginia Cured... . . . . . . 75
Halibut Steak with Hol-
landaise Sauce. . . . . . . . . . 84
Hints for the Household. . 28o
Hints for the Table....... 3II
Hives, in Children........ 252
How to Freeze Creams and
Ices. . . . . . . . . . . . . . . . . . . . I
Ice Cream, Very Nice, No.
I . . . . . . . . . . . . . . . . . . . 183
No. 2 and No. 3....... 183
Not so Rich.......... I8
Biscuit Glacé......... I
Chocolate............ 185
Cocoanut. . . . . . . . . . . . . 186
Coffee....... ........ I86
Custard, Frozen...... 184
Inon • . . . . . . . . . . . . . . 185
Orange. . . . . . . . . . . . . . . 185
Peach. . . . . . . . . . . . . . . . 185
Pineapple ............ 185
Strawberry........... 184

Index 325
Tutti Frutti.......... 189 Macaroons, Almond..... . 176
For the Sick.......... 5 Hickory Nut. . . . . . . . . 177
Ices, Water..... . . . . . . . . . I Mackerel, Boiled an d
eſſy . . . . . . . . . . . . . . . # Broiled Salt............
Coffee................ 188 Mattresses, Making Over
3.” & ſº tº º ſº º tº gº e º 'º e C 188 wº ... Drv an dilong.
Tape . . . . . . . . . . . . . . . . 188 easure, Dry and Long... 319
Lemon . . . . . . . . . . . . . . . I8 Meats, Baked. . . . . . . . . . . 47, 48
Orange. . . . . . . . . . . . . . . # Boiled......... . . . . . . . 49
*Pineapple . . . . . . . . . . . 187 Boiled with Robert
Strawberry........... 184 Sauce. . . . . . . . . . . . . . 55
Ice House, to Build an. ... 243 Croquettes. . . . . . . . . . . 71
Indigestion. . . . . . . . . . . . . . . 259 Measles and Scarlet Fever 26
Insects, Bites and Stings. 25o Menus........... • e º 'º e º 312,31
On House Plants..... 298 Meringue.............. 171, 175
On Roses and Small Meringue, Golden........ 176
Fruits. . . . . . . . . . . ... 294 Milk, Ropy............... 247
Carbolic Acid for..... 295 Moths and Buffalo... .291, 292
Jellies. ... . . . . . . . . . . . . . . . . 222 Muffins and Gems........ I9
*Calf's Foot.......... 225 *Corn Meal........... I9
Cranberry Jam and... Flour . . . . . . . . . . . . . . . . I9
*Currant ... . . . . . . . . . . 222 *Graham. . . . . . . . . . . . . I9
*Lemon.............. 223 *Oat Meal Gems or
*Grape, Apple, Peach, Raised . . . . . . . . . . . . . 2O
Plum, §: and Mustard Plaster.......... 273
Strawberry, ºr read s ºr Mush, Corn Meal........ • 25
under Currant Jelly 222 Fried . . . . . . . . . . . . . . . . 26
*Orange No. 1 and Mushrooms . . . . . . . . . . . . . . 245
No. 2. . . . . . . . . . . 174, 175 Mutton and Lamb. . . . . . . . 59
*Wine...... . . . . . . . . . 223 A Boiled Leg of...... 59
To Keep Mould From 319 Needle, To Extract from
ugs, To Clean Mouldy... 247 Foot or Hand. . . . . . 273
amb, Baked, Boiled and Neuralgia and Toothache. 274
Broiled............... 59, 60 Neuralgia and Headache... 274
Chops. . . . . . . . . . . . . . . . 60 Nipples, Sore... . . . . . . . . . . 26o
Lady Slippers............ 299 Oat Meal, Cracked Wheat,
Laughing Cure........... 252 Hominy, Rice......
Lime Water, to Make..... *; Onions, Boiled........... I24
Lobsters. . . . . . . . . . . . . . . . . Oysters, Baked or
To Boil and Open a.. § Broiled............ 9I, 92
Turbot. . . . . . . . . . . . . . . *Fried................ 9I
Lockjaw, To Cure........ 25 *Fritters............. 9I
Long Life, To Insure.... # *Patties.............. 92
Lung Trouble, For All... 2 Raw. . . . . . . . . . . ....... 93
Macaroni, Baked......... I2 Scalloped............ 3
Creamed. . . . . . . . . . . . . 127 *Stewed.............. §
90
Oyster. . . . . . . . . . . . . . . 127 Vegetable or Salsify... 124
:
326
The Queen Cook Book
Parsnips, Boiled or Fried. 121
Pasº: *Puft Paste... 132, 133
*For Tarts or Patties. 134
A Crust for Tarts... 134
Pie Crust............. I3
Plain Crust........ 135, 13
Pastry, Crust with Lard... 135
A gººd Plain Crust... 136
Peas, *Green............. I2I
Piano. . . . . . . . . . . . . . . . . . . . 252
Pickles, “cºntalºgº
tº 9 e º e o is e e g º ſº º piced. . 230
Cucumber. . . . . . . . . . . . 228
*Mango. . . . . . . . . . . . . . 229
Tomato, Green....... 231
Tomato, Sliced....... 232
*Spiced Sweet, and
& © C & G e º E Peaches . .229, 231
Pie, "Apple. . . . . . . . . . . . . . 136
herry. . . . . . . . . . . . . . . 138
Cocoanut... . . . . . . . . . . I40
Cream No. 1. . . . . . . . . . I39
Cream No. 2.......... I39
Custard..... • - e s e = * * * I40
*Huckleberry........ I42
Lemon No. 1 and 2... 141
*Lemon No. 3........ I40
Lemon Tarts......... I42
*Mince No. 1........ I43
Mince No. 2.......... I44
Mince No. 3.......... I45
Orange............... I4I
*Peach . . . . . . . . . . . . . . I
39
Pieplant or Rhubarb 137
*Pumpkin............ #;
*Squash, Hubbard... 13
Washington.......... I42
Pigeons, Baked........... 62
Glazed .............. 62
*Pigs Head Cheese....... 78
*Feet or Souse.......
Piles.....................
Plants, Worms at roots of 294
Plants ............... 293
Plum Marmalade......... 217
Poisonin
Fºčáč for..... ;
Poison, Oak, Ivy, etc...... 284
Pork. . . . . . . . . . . . . . . . . . • * ~ 71
Fried Salt......... 73, 234
Roast Leg of Fresh. . . 72
Roast Loin of........ 72
Steaks and Chops.... 73
Tenderloin.... ....... 73
Roast Spare Rib.... . 72
Potatoes, Baked.......... II IO
Boiled Plain.......... IoS
Browned with a Roast 113
Croquettes. . . . . . . . . . . II5
Creamed or Hashed io9 114
Curled. . . . . . . . . . . . . . . III
Mashed. . . . . . . . . . . . . . IIO
New a la Cream...... II4
Plain Fried........... IO
French Fried........ • I I2
Lyonnaise No. 1...... II3
Lyonnaise No. 2...... II3
Puffs Parisienne...... II2
Potato Puffs.............. II3
Potatoes à la Royal...... , II2
Potato Salad............. II5
Scalloped. . . . . . . . . . . . III
Saratoga Chips....... II4
Baked Sweet......... II
Fried Sweet.......... I (It
*Steamed Sweet...... II
Cooked over Sweet... 11
Powder, Baking..... . . . . . 236
Prunes, Stewed........... 22I
Puddings................

Apple Snow Balls....
*Apple, Tapioca or
O. . . . . . . . . . . . . . . I55
*Batter, Baked.... 146, 153
Boiled or Steamed
Batter.......... I47, 165
Bread and Sauce..... 151
Chocolate............ I
*Cocoanut and Corn
Starch. . . . . . . . . . . . rôo
Cocoanut and Rice.... 16o
* Cup Cake a n d
Sauce........... I53, I
Custard Soufflé.. .# #:
*Corn Meal, Baked... 15
Corn, Sweet.......... 150
Easter..............
Index.
327
Frozen–Sauce No. 4. . 159
Graham, Steamed. . . . 150
Graham, More Simple 150
*Indian, Baked. . . . . . . I52
Indian, Boiled........ I51
*Lemon No. 1. . . . . . . . I51
Lemon No. 2... . . . . . . I52
Peach Balls.......... I57
*Plum—English—Gen- -
uine. . . . . . . . . . . . . . . . 148
English Plum......... I49
Poor Man's. . . . . . . . . . . I
Puff. . . . . . . . . . . . . . . . . . 165
Snow, No. 1 and No. 2
155, 156
A Plain Steamed..... I49
*Steamed, Delicious... 156
Rice, Plain Boiled.... 159
*Rice, Ground........ I53
Rice..... . . . . . . . . . I46, 159
*A Delicate Baked
Rice . . . . . . . . . . . . . I46
*Tapioca. . . . . . . . . . . . . I54
Puffs, Breakfast No. 1...22, #:
Breakfast No. 2... 161, 162
Pressing Leaves and Flow-
eſs. . . . . . . . . . . . . . . . . 293
Punkies, to Rid a House of. 291
ğ. *Baked.......... 227
ats and Mice. . . . . . . . . . . . 297
Rattlesnake Poison, Cure
gº tº g º e º gº tº ſº º ſº tº e C tº ſº tº
Rheumatism... . . . . . . . . . . . 7
Rods, to Clean Stair...... 259
Roaches and water Bugs. 291
Roses, Wall.............. 293
Rolls, French Breakfast... 15
Parker House . . . . . . . . I5
Rusks. . . . . . . . . . . . . . . . . I7, 235
Russe, *Charlotte. . . . . . . . *::
Sally Lunn, Raised. . . . . . . I
Sally Lunn, Baking Pow-
der. . . . . . . . . . . . . . . . . I8
Salmon, Canned... . . . . . . 82
Creamed . . . . . . . . . . . . . 82
Pickled...... • * * * * * * * * 88
Salad, "Cabbage
*Chicken, No. 2...... IOI
Crab, Fish or Shrimps 98
Boiled Dressing. . . . .
Egg and Cream Dress-
ing . . . . . . . . . . . . . IO2, I32
Fruit. . . . . . . . . . . . . . . . . 99
*Lobster, No. 1...... 96
Tomato... . . . . . . . . . . . . 232
D Lobster, No. ::::3% . . 97
TeS8lDſ . . . . . . . . . . . . • 97, 99
Salsify, Fried and Pars-
#. gº º ºs e º ſº dº is º dº e º sº tº a tº I24
Sandwiches, Chicken..... IOO
am. . . . . . . . . . . . . . . . . IOI
Lamb. . . . . . . . . . . . . . . . IOO
Tongue . . . . . . . . . . . . . . IOO
Veal ..... • . . . . . . . * * * - IOO
Sauce, Hollandaise, for
ads......... . . . . . 94
Drawn Butter........ 9
Mayonnaise...... 94, 95, §
Tartar. . . . . . . . . . . . . . .
Sauces. Stock for Sauces
and Gravies. . . . . . . . . . I29
Anchovy. . . . . . . . . . . . . I29
le. . . . . . . . . . . . . . . . 130
A Plain............... I32
Bernaise......... . . . . 130.
Brown.... . . . . . . . . . . . . 130
Caper. . . . . . . . . . . . . . . . I30
Celery . . . . . . . . . . . . . . . I31
Cranberry. . . . . . . . . . . . I31
Currant ſell.......... I31
Lobster. . . . . . . . . . . . . . I31
Matre d’Hotel........ I29
Sauces for Puddings...... 163
Plain Pudding...... 164
*Bath Lemon......... 164
Cream........ tº ſº e º 'º G & O 164
*Creamy... . . . . . . . . . . . 163
Creamy without
Team. ; ; . . . . . . . . . . . 65
*Fairy or Nun's Butter 164
*Foaming............ 163
*Lemon........... 165, 176
Orange........ . . . . . . . 177
Strawberry......... ... 164
328 The Queen
Cook Book
Sauerkraut. . . . . . . . . . . . . . . I26
Sciatic and Neural g ic
Pains. . . . . . . . . . . . . . 27o
Sherbets, Cocoanut. . . . . . . I79
Tange . . . . . . . . . . . . . . I79
Lemon. . . . . . . . . . . . . . . JI
*Peach. . . . . . . . . . . . . . . 178
*Pineapple . . . . . . . . . . . ‘I’79
Silver and Metals, Clean-
; of... . . . . . . . . . . . . . . . 300
Smelts, Fried............. 89
Small Pox, Remedy for... 263
Soup; & © tº e º º º ſº tº * - - - - - - - 34 to 37
Croutons for. . . . . . . . . 37
Browning for. . . . . . . . . 37
Caramel, to Make..... 37
Asparagus. . . . . . . . . . . . 39
*Bean, Plain......... 4O
Beef. Stock for...... 34-37
Bouillon............. 4I
Cream of Celery...... 37
*Chicken. . . . . . . . . . . . . 45
*Clam. . . . . . . . . . . . . . . . 44
Consommé . . . . . . . . . . . 4I
*Corn, Sweet, Green... 39
Dumpling: . . . . . . . . . . . 43
*Haricot (har-a-co)... 39
enny Lind........... 44
ulienne. . . . . . . . . . . . . . 42
Mutton. . . . . . . . . . . . . . 43
*Ox Tail.............. 44
*Oyster . . . . . . . . . . . . . . §§
Pea, Green........... 3
*Tomato, No. 1, Queen
of Soups. . . . . . . . . . . . 38
*Tomato, No. 2, with
e e º e º e g o e º e º C &
toc 38
*Turtle, Perfect Mock 46
Vegetable . . . . . . . . . . . . 43
Vermicelli or Noodle... 42
Stomach, Acidity of...... #
Stomach Trouble.........
Sty, to Cure. . . . . . . . . . . . . . 250
§º. a few..... 301-311
Table Linen, to Wash Col-
ored 286
Tape Worm, to Get Rid of. 290
Tar Cordial...............
e e º e º e º 'º e º 'º e ºs e e
• Wine, Gra
ge e º e º gº tº e º e º O ſº e º ſº tº ſº &
O in a . . . . . . . . . . . . . . 251
Toast, German........... 236
Tongue, Boiled and Jellied 61
Toothache or Neuralgia...
249, 258
Tomato Sauce. . . . . . . . . . . . 232
Turkey, and Chicken, to
TeSS . . . . . . . . . . . . . . 63
To Boil or Steam a.... 66
Dressing, to Make for. 64
Giblets, to Prepare... 66
*To Roast a.......... 65
Cold Roast...... • - - - - 66
Tomatoes, Stewed........ I2O
O Carl . . . . . . . . . . . . . . . I2I
Raw. . . . . . . . . . . . . . . . . . I2I
Turnips, Boiled . . . . . . . . . . X2O
Typhoid Fever........... 27o
Veal Cutlets.............. 6o
Croquettes . . . . . . . . . . . 235
*Loaf. . . . . . . . . . . . . . . . 234
*Patties. . . . . . . . . . . . . . 235
Roast Leg of......... 6o
Sweet Breads, Baked. 245
Sweet Breads, Fried.. .#
Vegetables, Cooking of.... I
Vinegar, Sugar . . . . . . . . . . . 227
*Waffles.................. 22
Walks, Brick............ . 282
Warts and Corns......... 249
Wesh Lawns or any Color
that Fades......... 285
Washing Fluids, the Best. 284
Weights and Measures,
Table of....... 318, 319
Whisky and Tobacco, Only
ure for............ 284
the Sick............
Pure Unfermented.... 248
Whitewash, Not Rub Off. 284
*Yeast, Bottled
6 tº e º O C & © º a tº II
Old School........... I4
Potato................ I5