Housekeeping in Old Virginia

Wheat Flour. 1 lb. is 1 quart. Indian Meal. 1 lb. 2 oz. are 1 quart. Butter, when soft, 1 lb. is 1 pint. Loaf sugar, broken, 1 lb. is 1 quart. White sugar, powdered, 1 lb. 1 oz. are 1 quart. Best brown sugar, 1 lb. 2 oz. are 1 quart. Ten eggs are 1 lb. Flour. 8 quarts are 1 peck. " 4 pecks are 1 bushel. 16 large tablespoonfuls are |- pint. 8 large tablespoonfuls are 1 gill, 2 gills are ^ pint. A common sized tumbler holds |- pint. A tablespoonful is ^ oz. 60 drops are equal to a teaspoonful. 4 teaspoonfuls are equal to 1 tablespoonful.

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Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during tlie process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil. 26 IRISH POTATO YEAST YEAST THAT NEVER FAILS. Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop tea, so that there will be no lumps. When milkwarm add a teacupful of yeast and pour into glass fruit jars, or large, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet. — Mrs. S. T.

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1 quart of potatoes, boiled and mashed fine. •^ teacup of sugar. Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly. Then put all the ingredients in ajar together, and when cool enough, add a cup of j'^east, or leaven. Set it by the fire to rise. It will be ready for use in five or six hours. — Mrs. JE.

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12 large potatoes, boiled and mashed fine. 1 teacup of brown sugar. 1 teacup of salt. 1 gallon of hop tea. Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour. — Mrs. Dr. B. Yeast that Wever Fails. Boil twelve potatoes in four quarts of water till reduced to three quarts. \ ALUM YEAST LEAVEN. 27 Then take out and mash the potatoes, and throw into the water three handfuls of hops. When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together. Add one teacup of brown sugar. 1 teacup of salt. 1 tablespoonful of ground ginger. When milk-warm, add yeast of the same sort to make it rise. Put it in bottles, or a jug, leaving it uncorked for a day. Set it in a cool place. Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it. This yeast never sours, and is good as long as it lasts. — 3frs. A.F.

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On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm. Then add a teaspoonful of powdered alum. 1 tablespoonful of sugar. Half a teacup of yeast. After it ferments, add enough meal to make it a stiff dough. Let it stand till it works, and then spread it in the shade to dry. To a quart of flour put a tablespoonful of crumbs. — Mrs. P,

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Lard the size of a walnut. 1 small Irish potato, boiled and mashed fine. 1 heaping teaspoonful of salt. Half a teacup of good yeast, into which put a tablespoonful of white sugar. Make up a soft dough with cold water in summer and milkwarm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk warm. Two hours before breakfast, make the dough into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again. Thirty minutes are sufficient for baking it, unless it be in the form of a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by tlie above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made. Iron moulds are best for baking. For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into turnovers or twist, set it to rise and bake it for dinner, as for breakfast. Yery nice on a cold day, and greatly preferable to warmed-over bread. — Mrs. aS. T. family bread — old vikginia loaf bread. 29

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2 quarts of flour. 2 tablespoonfuls of lard or butter. 2 teaspoonfuls of salt. Enough sponge for a twoquart loaf of bread. Mix with one pint of sweet milk. Make into rolls and bake with very little fire under the oven.

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First make a batter of the following ingredients. 1 teaspoonful of sugar. A cup of water. A cup of good yeast. Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water. Work it smoothly and set it to rise. When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly. — 3frs. J*. W.

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Sponge for the same. Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it 1 teaspoonful of brown sugar. 1 tablespoonful of sweet lard. Then add three tablespoonfuls of good hop yeast. Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise. Sift into the tray three pints of the best family flour, to which 30 ANOTHER RECIPE FOR LOAF BREAD. add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stifl' dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried. Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard. — Mrs. S.

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2 quarts of flour. 1 teaspoonful of sugar. Half a teacup of yeast. One egg, well beaten. ] pint of water. Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking, — Mrs. Dr. S.

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Mix the following ingredients. Four pints of flour. 1 pint of fresh milk. ^ 1 large tablespoonful of melted lard. 1 large tablespoonful of hop yeast. Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock p. m., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls. — Mrs. S.

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1 large tablespoonful of lard, 32 FEENCH ROLLS VELVET EOLLS. "Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them. — Mrs. Col, IV.

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3 pints of flour. 1 gill of yeast. 1 egg (beaten up). Mix up with milk and warm water and set to rise. — Mrs, Dr.E.

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1 quart of lukewarm milk. 1 teacup of yeast. Enough flour to make a stiff batter. When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stifl" enough to roll. Let it rise a second time, and, Avhen very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins. —

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Three pints of flour. Two eggs. One teacup of sweet milk. One teacup of yeast. 1 tablespoonful of lard, and the same of butter. Mix well and beat the dough till it blisters. Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly. —

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2 teapoonfuls of sugar. 2 tablespoonfuls of lard. Mix up these ingredients with warm water, making up the dough at ten a. m. in summer and eight A. m. in winter. Put in half the lard when it is first worked up, and at the second working put in the rest of the lard and a little more flour. Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and, when they are light, bake them a light brown — Mrs. L. C. G.

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1 tablespoonful of lard or butter. Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake — Mrs. I,

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1 tablespoonful of white sugar. E,ub in a heaping tablespoonful of butter and lard in equal parts, then rub in an Irish potato, mashed fine. Half a teacup of yeast. Make up the dough to the consistency of light bread dough, SALLY-LUNN RECIPE FOR THE SAME. 35 with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cakemould and bake without a second kneading. — Mrs. S. T.

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2 oz. of butter or lard. Set it to rise in the pan in which it is to be baked, — Mr8» A. G,

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3 pints of flour. 1 tablespoonful of butter and the same of lard. 1 light teacup of yeast. 2 large tablespoonfuls of sugar. Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour. — Mrs. Dr. T.

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1 saltspoonful of salt. Butter the size of an egg. Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly. — Mrs, X. 36 quick sallt-ltjnn — salt sulphur muffins.

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Half cup of butter. 2 cups of milk. Two teaspoonfuls of cream of tartar. 2 tablespoonfuls of sugar. 1 saltspoonful of salt. Bake fifteen minutes. — Mrs. Dr. S.

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Sift three good pints of flour. Beat well six eggs, leibving out one and a half of the whites. Then beat into them as Jmiuch flour as they will take in; then add milk and flour alfcerhately (beating all the while) till all the flour is used. Add five table- / spoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stifl" as can be beaten with an iron spoon. Bake in a hot oven. — Mrs. L.

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Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stifl" enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking. —

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1 tablespoonful of white sugar. E-ub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps. Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in Bummer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm^lace for two hours and then bake. These are the best muffins I ever ate. — Mrs. S. T.

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Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds. — Mrs. TF^ S. M,

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One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made. — Mrs. C. TF^ -B.

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3 pints of flour. 1 large tablespoonful of butter. 1 gil] of yeast. '**^ A little salt. Make up at night. This makes two loaves. — Mrs. A. F.

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3 teaspoonfuls of cream of tartar. Add enough buttermilk to make a stiff" batter, and bake immediately.

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Whites of 8 eggs, beaten to a stiff froth. Add enough milk to make it into a thin batter. Put in a little salt. Yery m.QQ.—Mrs. G. G. McP.

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Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an Qgg. Then mix in MISCELLANEOrS YEAST BKEADS — OLD MAIDS. 39 slowly one pint of flour and bake it quickly, in small tins, without any further beating. A delicious breakfast bread. — Mrs,

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1 tablespoonful of sugar. 2 eggs, and a little salt. Make up at night for breakfast, mixing it with water. Bake in a quart tin pan. — J^rs. A. 3.

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4 good sized Irish potatoes, boiled, mashed and strained through a colander. 2 ounces of butter. As much yeast as is needed to make it rise. To be made up with water, not so stiif as light bread dough. Bake in a loaf or rolls. — Mrs. JT. IS. F.

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The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoonfuls of this sponge in a separate dish, adding three tablespoonfuls of molasses, a little milk or water, and stirring in as much Graham flour as you can with a spoon. Then let it rise and mould the same as white bread.

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One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stifl" dough. Grease a deep pan, put the mixture in; when light, put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics.

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One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bread, and, when risen, make it into square rolls, without working it a second time. Let it rise again and then bake it.

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1 cup of yeast. 1 cup of sugar. 1 cup of cream. Enough flour to make a batter, mixed with the other ingredients. Let it rise; then add enough flour to make roils, and EGG KUSKS — GERMAN RUSKS FRENCH BISCUIT. 41 also add a teacup of lard and butter mixed. Bake as rolls after they have risen. — Mrs. JS.

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Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredients with enough flour to make a batter, adding a gill of yeast and half a teaspoonful of salt. When light, add flour to make a dough stiflenough to mould. Make into small cakes and let them rise in a warm place while the oven is heating. — Mrs. Br. S.

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2 cups of lard and butter mixed. 2 cups of potato yeast. 2 cups of milk. Put all the ingredients in the middle of the flour, work well together and set to rise as loaf bread. Wash the rolls over with butter and sugar. — Mrs. G. L. T.

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Rub in one tablespoonful of butter and lard mixed. Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and ])lacing another on it. Set to rise a second time before baking. — Mrs. S. T. 42 vanity buiscuit cream biscuit.

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One quart of flour, lard the size of a hen's egg^ one teaspoonful of salt. Make into a moderately stiflF dough with sweet milk. Beat for half an hour. Make out with the hand or cut with the biscuit cutter. Stick with a fork and bake in a hot oven, yet not sufficiently hot to blister the biscuit. — Mrs. S. T.

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1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a tablespoonful of lard and make up the dough with milk and water.

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1 quart of sifted flour. Four teaspoonfuls of cream of tartar and two teaspoonfuls of flue table salt, which must be well diffused through the flour. Then add two ounces of fresh, good butter. Take one pint of pure, sweet cream, put in it two even teaspoonfuls of soda and then add it to the flour. The dough ought to be very soft; but EXCELLENT LIGHT BISCTIIT— SODA CK ACKERS. 43 should it be too soft, add a little more flour. "Work it well^ roll it out half an inch thick, cut with a biscuit cutter and bake in a quick oven five minutes. — 3Its. tT. S. F.

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Boil four large Irish potatoes. "While hot, mash them with a piece of lard the size of an Qgg. Add one teacup of milk and one of yeast. Stir in enough flour to make a good batter and set it to rise. It will take about two quarts of flour. When light, make up the dough. You generally have to add more water or milk. Roll thick, let them rise slowly, but bake them quickly. — Mrs. M. Gr. H.

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Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly. — Mrs. Dr. S.

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One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit. — 3Irs. M. A. I*.

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One quart of flour, one tablespoonful lard and butter mixed, a little salt. Make a stiff paste with water. Beat the dough till it blisters. Boll thin, stick, and bake quickly. — Mrs, A. G.

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1 tablespoonful of lard and butter mixed. 1 egg; a little salt. 1 teaspoonful of soda, sifted into the flour. 44 HUNTSVILLE CEACKEES — NUN's PUFFS. Make a stiff paste with buttermilk, beat until ligbt, roll tolerably thin, cut in squares, prick, and bake quickly. — Mrs. A. G.

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Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dissolved in a cup of cream. Beat a long time, stirring in flour all the while, till quite stiff. Roll out, cut in square cakes and bake in a brisk oven. — Miss E. P.

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1 lb. of flour. 1 teaspoonful of salt and the same of soda. 1 tablespoonful of lard. Make up with sweet milk, beat well, roll thin, and bake quickly.

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Yolk of one egg. 1 heaping tablespoonful lard. A little salt. Mix with milk, as stiff as you would for biscuit. Beat well with the biscuit beater, roll out thin and put in the wafer irons. Put in the fire and bake. — Mrs. W. /S.

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Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten separately, and whites to be added last. Fill cups or tins half full and bake. When done, sprinkle with white sugar while hot. Very nice for toa.^ — Mrs. A. D. MISCELLANEOtIS FLOUE BREADS. 45 Miscellaneous Flour JSreads,

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1 quart of cream. Twelve eggs (whites and yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in small tins, which must be perfectly dry and sprinkled with a little flour before being greased. A delicious bread. — Mrs. Dr. J.

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1 dessertspoonful of lard and the same of butter. Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to the consistency of biscuit. Boll it round to the size of a teaplate. Made just before eating. — 3Irs. F.

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1 pint of sweet milk. 1 tablespoonful of lard or butter. Make the consistency of poor man's pudding. Bake in cups.

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1 quart of sifted flour. A lump of butter the size of an egg. 2 teacups of milk. l-J teaspoonfuls of soda. 2 teaspoonfuls of cream of tartar. Bake twenty minutes. — Mrs. L.

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3 tablespoonfuls of sugar. 1 cup of milk and a little salt. Bake in a flat pan in a quick oven. To be eaten hot with butter.— Jfrs. I. H.

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One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven. —

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Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirda full. salt-risen bread — waffles. 47

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Make into a thin batter: 1 tablespoonful of corn meal. Half-teaspoonful salt. Set in a warm place to' rise. After it has risen, pour into it two quarts of flour, with sufficient warm water to make up a loaf of bread. Work it well, set it to rise again, and when risen sufficiently, bake it. — Mrs. T. L. JT.

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Into a pitcher, put one teacup of milk fresh from the cow, two teacups of boiling water, one tablespoonful of sugar, one teaspoonful of salt. Into this stir thoroughly a little less than a quart of flour. Set the pitcher in a kettle of moderately warm water and keep it at a uniform temperature. Keep a towel fastened over the mouth of the pitcher. Set the kettle in front of the fire to keep the water warm. Let it stand three hours, then beat it up well, after which do not interrupt it. If in two hours it does not begin to rise, put in a large slice of apple. As soon as it rises sufficiently, have ready two quarts of flour, half a tablespoonful of lard and more salt, and make up immediately. Should there not be yeast enough, use warm water. Put into an oven and set before a slow fire to rise, after which bake slowly. The yeast must be made up at seven o'clock in the morning. — Miss N. G. A.

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1 tablespoonful corn meal. 1 tablespoonful melted butter. 1 light teaspoonful salt. Three eggs, beaten separately, the whites added last. To have good waffles, the batter must be made thin. Add another 48 WAFFLES SODA WAFFLES. egg and a teacup of boiled rice to tlie above ingredients, if you wish to make rice wafl9.es. — Jfrs. jS. T.

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1 quart of sour cream, (or buttermilk, if you have no cream). Half a tablespoonful of melted lard, poured in after the batter is mixed. This may be baked as flannel cakes or muffins. — Mrs. H.B.

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1-Jpint of new milk. 2 teaspoonfuls of salt. Set it to rise at night, and stir with a spoon, in the morning, just before baking. When you want them for tea, make them up in the morning, in winter, or directly after dinner, in summer. — JKrs. Dr. tT.

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1 teaspoonful of soda, dissolved in the milk. 2 teaspoonfuls of cream of tartar, mixed in the flour. Beat up and bake quickly.

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1 quart of flour, with a kitchen-spoonful of corn meal added. SUPERIOR RICE WAFFLES — MUSH WAFFLES. 49 1 teacup of water. Lump of butter large as a walnut, melted and poured in. Bake in hot irons. One secret of having good waffles is to have the batter thin.

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1 cup boiled rice, beaten into the flour. 1 light teaspoonful soda. Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes excellent breakfast cakes. — Mrs. D. S, K.

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1 pint of new milk. The yolks of three eggs. Lump of butter the size of an egg. Half teacup of boiled rice. A pinch of salt and a pinch of soda, sprinkled in the flour and sifted with it. Beat well.—iifrs. F. Another Recipe for the Same, Two gills of rice, mixed with three ounces of butter, three eggs, three gills of flour, a little salt, and cream enough to make the batter. Beat till very light. — 3frs. Dr. S.

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With one pint of milk, make corn mush. When cool, add a 50 BREAKFAST CAKES— VELVET CAKES. tablespoonful of butter, a little salt, and thicken with flour to a stiff batter. Bake quickly in irons. — 3frs. G. L. T,

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In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an hour to rise, and then bake as buckwheat cakes. — Mrs. Dr. JT.

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Two pounds of flour, two eggs, two ounces of lard, three tablespoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board and roll out the dough in the morning about three quarters of an inch thick, cutting the cakes with a dredging-box top. Let them rise, covered with a cloth, till fifteen minutes before breakfast.

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1 teacup of butter. Make into a stiff batter with milk, the over-night. Next morning, add a teacup of Indian meal. Beat well and put in cups to rise before baking. — Mrs. A. G.

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1 pint of meal. 1 teacup of milk. 1 teacup of yeast. 2 teaspoonfuls of salt. Beat well together and let it rise till usual time in a warm place. Excellent.— Ji"r5. W. B.

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\\ pint boiled milk (used cold). 2 teaspoonfuls of salt. 3 tablespoonfuls of yeast (added after the other ingredients have been mixed). Beat light, and set to rise till morning. Bake on a griddle. — Mrs. Dr. tT.

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^1 Half teacup of butter or lard. Flour to make the batter like pound cake. — Mrs, S,

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1 quart buckwheat flour. 1 pint sifted corn meal. Half teacup of yeast. Enough water to make a stiff" batter. After rising, stir in a half teacup of butter or lard. Let it 52 BUCKWHEAT CAKES CREAM CAKES. rise a second time, grease tlie griddle, dip the spoon in lightly, and cook quickly. — Mrs. P. W. A.nother Recipe for JBuckwheat Cakes, 1 pint of buckwheat flour. 1 tablespoonful of meal. Make up with water the over-night, and beat till it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water. — Mrs. Col. W.

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1 quart buckwheat flour. 1 pint wheat flour. ^ teacup yeast. A pinch of salt. Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to make them brown well). Add a pinch of soda and bake quickly on a griddle. Butter and send to the table hot. — Mrs. D. B. K.

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1 pint buckwheat. JH| ^ pint sifted meal. 2 teaspoonfuls of salt. 1|- pint lukewarm water. Beat well and set to rise till morning. — Mrs. Dr, JT,

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1 pint of cream (or milk). 2 6ggs, well beaten. Lump of butter size of an egg.

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2|- cups of water. Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven. The cream for them is made as follows: Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste. Open the cakes and fill them with this cream. — M. H. JB^, 54 BUTTEEMILK CAKES ^EIOE CAKES.

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1^ pint of buttermilk. Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk. Bake on a griddle, free from grease. — Mrs. L.

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1 pint sour milk. 1 pint flour. Butter size of a small egg. 1 tablespoonful of su.gar. 1 saltspoonful of salt. Half teaspoonful of soda. Bake in hot and well greased iron clads.

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Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When readj to bake, add three well beaten eggs, a few spoonfuls of flour, and salt to your taste. — Mrs. S.

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Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it has cooled, add to it one quart of milk, a little salt, and six eggs. Sift over it and stir into it gradually a half pound of flour. Beat the whole well and bake on a griddle like other batter cakes. — EICE CAKES OLD VIRGINIA BATTER CAKES. 65

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One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as made, on a well greased griddle.

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Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt. Fry with very little grease, or with egg shells. Put two spoonfuls of batter to a cake. — Mrs. G. L. T.

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Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one large spoonful of butter. If too thin, add a little flour. — Mrs. H.

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Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, onehalf teaspoonful of salt. Just before baking, sift in half a teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard. The above proportions will make enough batter cakes for two or three persons. — Mrs. S. T. 56 OLD VIEGINIA BATTER OAKES— BATTER BREAD.

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1 quart sweet milk. 1 heaping pint corn meal, Half teaspoonful of soda. 1 tablespoonful of warmed butter or fresh, lard. Break the eggs, whites and yolks together, beat slightly, then add the milk, stir in the meal and beat until it looks light. Bake on a griddle. — Mrs. tf, P. Cheap Recipe for JSatter Cakes, 1 pint of sour milk. 1 tablespoonful of flour. Enough meal to make a good batter. Bake on a hoe. — Miss E. P. Indian Griddle Cakes, 1 quart of sour milk. 1 large tablespoonful of butter, melted after measuring. Half a teaspoonful of salt. Make a thin batter, with two-thirds Indian meal, and onethird flour, A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked.

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Break two eggs into a bowl. Beat to a stifi" froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, a heaping teaspoonful of butter melted. Beat all well together. Have already heated BATTER BREAD — CORN MEAL WAFFLES. 67 on the stove or range, iron-clad muffin moulds (eight or ten in a group). Grease them •well with a clean rag, dipped in lard. Fill each one nearly full with the batter, first sifting in half a teaspoonful soda. Set in a hot oven and bake a nice brown. Oblong shapes are the nicest. If preferred, sweet milk may be used instead of sour milk and water. In this case add another egg and dispense with the soda. — Jfrs. S. T.

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Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful soda. — Mrs. F.

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One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoonful butter, one tablespoonful flour, half teaspoonful of salt, and same of soda. B^e in cups. — Mrs. G.

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3 eggs, beaten light. 1 pint of buttermilk (if very sour, use less). 1 teacup of cream or milk. 1 small teaspoonful of soda. Lard or butter size of an egg. Meal enough to make the batter of the consistency of poundcake batter. — Mrs. I.

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One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teasj[X)onful of salt. Thin to the proper consistency with milk. — Mrs. Dr. S. 58 ST. Nicholas' pone — corn cake.

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Mix with two teacups of hot hominy a very large spoonful of butter. Beat two eggs very light and stir into the hominy. Next add a pint of milk, gradually stirring it in. Lastly, add half a pint of corn meal. The batter should be of the consistency of rich boiled custard. If thicker, add a little more milk. Bake with a good deal of heat at the bottom, but not so much at the top. Bake in a deep pan, allowing space for rising. When done, it looks like a baked batter pudding. — Mrs. F, D,

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1 pint of corn meal. 1 pint of sweet milk. 2 tablespoonful s of flour. Boil the milk and pour it over the meal, flour, and butler. MTJSH BREAD — OLD-FASHIONED EGG BREAD. 59 Beat light. When cool, add eggs well beaten. Bake in a buttered pan. — Mrs. G. W. P.

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Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of butter; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt. Butter a yellow dish and bake slowly till brown. — Mrs. C, X. T.

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Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter. — Miss E. F.

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Half pint of meal. Large spoonful of butter. Make in a pudding dish. Bice is an improvement to the above. — Mrs. P.

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1 pint of meal. 1 tablespoonful melted butter. Add enough sweet milk to make a rather thin batter. Bake quickly. — Mrs. S. T.

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1 tablespoonfiil of butter. 1 pint of corn meal. Beat the eggs very light and add to the other ingredients. Bake in a pan or dish. Add a little soda dissolved in milk, if you desire it. — Mrs. I. H.

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Beat two eggs very light, mix alternately with them one pint of sour milk or buttermilk, and one pint of fine corn meal. Melt one tablespoonful of butter, and add to the mixture. Dissolve one teaspoonful of soda in a small portion of the milk, and add to the other ingredients, last of all. Beat hard and bake in a pan, in a hot oven.

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1 pint sweet milk. 1 teacup boiled rice. 2 teacups sifted corn meal. ^ teacup melted butter. I" teaspoonful salt. Bake in a very hot oven, using buttered iron muffin moulds.

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Take one quart sifted corn meal and a teacup of cracklins. Kub the latter in the meal as fine as you can. Add a tea^- spoonful of salt and make up with warm water into a stiff dough. Make into pones, and eat hot. — Mrs. JP. IV. VIKGESnA ASH CAKE BOILED COFFEE. 61

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Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes. Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is placed under it, and one over it, before baking, in which case it need not be washed. — Mrs. S. T.

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1 pint sifted meal. Cold water sufficient to make a stiff dough. Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the wrist. Bake quickly in a hot pan. — Mrs. P. TV. «♦»

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Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the darkest brown, yet not one grain must be burned. It should never be glazed, as this destroys the aroma. Two pints of coffee become three pints after toasting. — Mrs. S. T,

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To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil 62 COFFEE. twenty minutes, scraping from the sides and stirring occasion ally. Five minutes before breakfast, scrape from the spout, pour out half a teacupful, and return to the pot. Do this a second time. Set it with the side of the pot to the fire, so that it will be just' at the boiling point. Do not let it boil, however. Serve in the same coffee-pot. Coffee should never be glazed. Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee. If the members of the family drop in at intervals, it is well to keep the coffee over a round iron weight, heated just enough to keep the coffee hot, without boiling it. This answers better than a spirit lamp for keeping coffee hot. — 3frs. JS. T. Coffee, Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee. Have the water boiling hot, scald the biggin or percolator, put the ground coffee in the upper part, then pour on some boiling water for it to draw — about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table. Use the best white sugar, and in winter let the milk stand twenty-four hours for the cream to rise. Use together with rich cream, a cream jug of boiling sweet milk. — Mrs. M. C, G.

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Buy Java and Laguayra mixed, two-thirds Java and onethird Laguayra, which will give a delightful aroma to the Java. Scald the pot. Then put in a teacup of coarsely ground DKIPPED OK FILTERED COFFEE GREEN TEA. 63 coffee, parched a light brown and mixed with cold water till it forms a paste, to six cups of boiling water. Before yon put in the boiling water, add to the grounds one or more egg-shells or whites of eggs, to keep it clear. Let it boil ten or fifteen minutes. Before taking it off the fire, drop in about a teaspoonful of cold water, which will settle all the floating grounds. —

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If one quart of coffee is desired, grind three gills of coffee, put it in the filterer and pour boiling water over it. If not sufficiently strong, pour out and return to the filterer. Then set on the fire and boil up, taking from the fire immediately. — Mrs. JS. T.

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One-half pint Java coffee ground and put in the dripper. Pour over it two and one-half pints boiling water. If not strong enough, pass through the dripper a second time. — Mrs.

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1 cup German chiccory. 2 cups ground coffee. Pnt in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a percolator it will be better. Use three-quarters of a cup boiling milk and one-quarter of strong coffee, with sugar to suit the taste.— i!fr«. J. W. S.

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Scald the teapot, and add one-half pint boiling water to two teaspoonfuls of the best green tea. Set it where it will keep hot, but not boil. When it has drawn fifteen or twenty minutes, add boiling water till it has the strength desired. — Mrs. J.

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Scald the teapot. If you wish a pint of tea, put in one heaping teaspoonful tea after putting in a pint boiling water. Set this where it will keep hot, but not quite boil. — Mrs. 8. T.

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If you wish a quart of tea, put that quantity of boiling water into the teapot, after scalding it. Add four teaspoonf uls of tea. Boil twenty minutes. It is a great improvement to put in a little green tea. — Mrs. S. T.

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Add one and one-half pint boiling water to a half-teacupful of the best black tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water. — Mrs. JT,

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After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency. — Mrs* S. T. chocolate milk and btjttek. 65 Scrape fine one square of Baker's chocolate (which will be an ounce). Put it in a pint of boiling water and milk, mixed iu equal parts. Boil it ten minutes, and during this time mill it or whip it with a Dover egg-whip (one with a wheel), which will make it foam beautifully. Sweeten to the taste, at table. — • Mrs. jS. T.

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To one pint milk and one pint cold water add three tablespoonfuls grated cocoa. Boil fifteen or twenty minutes, milling or whipping as directed in foregoing recipe. Sweeten to taste, at the table. Some persons like a piece of orange-peel boiled with it.— ilfrs. S. T.

From Housekeeping in Old Virginia, 1879, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The most exquisite nicety and care must be observed in the management of milk and butter. A housekeeper should have i?wo sets of milk vessels (tin or earthenware, never stoneware, as this is an absorbent). She should never use twice in succes 66 MILK AND BUTTER. sion the same milk vessels without having them scalded and aired. In warm weather, sweet milk should be set on ice, if practicable, or if not, in a spring-house. Never put ice in sweet milk, as this dilutes it. One pan of milk should always be set aside to raise cream for coflee. A bucket with a close-fitting lid should be filled with milk and set aside for dinner, one for supper, one for breakfast, and a fourth for cooking purposes. For making butter, strain unskimmed milk into a scalded churn, where the churning is done daily. This will give sweeter butter and nicer buttermilk than when cream is skimmed and kept for churning, as this sometimes gives a cheesy taste to the butter. Do not let the milk in the churn exceed blood heat. If overheated, the butter will be white and frothy, and the milk thin and sour. Churn as soon as the milk is turned. In summer try to churn early in the morning, as fewer flies are swarming then, and the butter can be made much firmer. A stone churn is in some respects more convenient than a wooden churn; but no matter which you use, the most fastidious neatness must be observed. Have the churn scalded and set out to sun as soon as possible after churning. Use your last made butter for buttering bread, reserving the staler for cookery. Butter should be printed •early in the morning, while it is cool. A plateful for each of the three meals should be placed in the refrigerator ready for use. Do not set butter in a refrigerator with anything else in it but milk, or in a safe with anything but milk. It readily imbibes the flavor of everything near it. After churning, butter should be taken up in what is called " a piggin," first scalded and then filled with cold water. With an old-fashioned butter-stick (scalded) wash and press the butter till no water is left. Then add a little salt, finely beaten. Beat again in a few hours, and make up in half-pound prints. I would advise all housekeepers (even those who do not make their own butter) to keep a piggin, a butter-stick, and a pretty butt a-print. TO SECURE NICE BUTTER FOB THE TAJBLE IN WINTER. 67 To secnire nice Sutter for the Table in Winter. In October and November, engage butter to be brought sveeklj, fresh from the churn in rolls. Wrap each roll in a piece of old table cloth, and put in a sweet firkin or stone jtu* wliich has been washed with soda water, scalded and.sunned for a month before using. Pour over it a clear strong brine, which also must have been prepared at least a week beforehand, by pouring off the settlings and repeated strainings. Have a nice fiat rock washed and weight the butter down with it, being careful to keep it always under the brine. — Mrs. 8. T.

From Housekeeping in Old Virginia, 1879, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts best common salt. 1 ounce pulverized saltpetre. 1 ounce white sugar. Work the butter over three times, the last time adding an ounce of the above mixture to every pound butter. Of course, the butter is salted, when first made. Make the butter into rolls and wrap in cloths or pack in jars, within four inches of the top of each jar. If the latter is done, fill the jars with brine and tie up closely. If the former is preferred, drop the rolls into brine, pi-epared as follows: To every gallon brine that will bear an egg^ add one pound white sugar and one-half ounce saltpetre. Boil well and skim. Keep the brine closely covered. I have used butter on my table in May, put up in this way, and it tasted as well as when put up in October. — 3Irs. JR. G.

From Housekeeping in Old Virginia, 1879, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the tea-kettle boils, pour the water into a pan of " loppered " milk. It will curd at once. Stir it and turn it into a colander, pour a little cold water over it, salt it and break it up. A better way is to put equal parts of buttermilk and thick milk in a kettle, over the fire, heat it almost boiling hot, pour into a linen bag and let it drain till next day. Then take it out, salt it, put in a little cream or butter, as it may be thick or not, and make it up into balls the size of an orange.

From Housekeeping in Old Virginia, 1879, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As making soup is a tedious process, it is best to make enough at once to last several days. Beef shank is most generally used in making nutritious soup. It is best to get this the day before using it, and soak it all night in cold, clear water. If you cannot do this, however, get it as early in the morning as you can. Break the bones, wash it, soak it a few minutes in weak salt and water, and put it in a large boiler of cold water. As soon as it begins to simmer, remove the dark scum that rises on top. Keep the boiler closely covered, and boil very slowly till an hour or two before dinner. Then, with a ladle, remove all the fat from the top, as it is this element that makes soup unwholesome. Strain and season, or, if you prefer, season just enough for one meal, reserving the rest as foundation for another sort of soup. It is well always to keep some of this stock on hand in cold weather, as by the addition of a can of tomatoes, or other ingredients, a delicious soup may be quickly made of it. Never throw away water in which any sort of meat OYSTEIi SOUP ECONOMICAL OYSTEB SOUP. 69 has been boiled, as it is mucb better to simmer bash or a stew in this liquor than in water, and it is also invaluable for basting fowls or meats that have not been parboiled. Directions for soup making are so fully given in the follow^ ing pages that it is needless for me to say anything further on the subject here.

From Housekeeping in Old Virginia, 1879, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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100 oysters. 1 pint rich milk, perfectly fresh. Separate the oysters from the liquor: put the liquor to boil, when boiled add salt, pepper and butter, then the flour, having pi-eviously made it into a batter. Stir all the time. When it comes to a boil, add the eggs well beaten, then the milk, and when the mixture reaches a boil, put in the oysters; let them also just boil, and the soup is done. Stir all the time to prevent curdling. — 3frs. Jiidge M.

From Housekeeping in Old Virginia, 1879, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart oysters. 2 quarts water. Boil with salt and pepper. Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with onehalf pint milk. When the oysters are well cooked, pour on the milk and eggs, stirring all the time. Let it boil up, and take off quickly, and pour into the tureen, over toasted bread cut into dice — if preferred rich, leave out some of the water. — Mrs, LL-

From Housekeeping in Old Virginia, 1879, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Empty tlio oysters into a colander and drain ojff all the liquor; tlien strain the liquor through a very coarse cloth to rid it of all scum, etc. To a whole can of oysters take a quart of milk Put the milk, oyster liquor, one level tablespoonful flour rubbed very smooth with one heaping tablespoonful of butter, one tablespoonful salt, one-half teaspoonful pepper, all on the fire together in a farina-boiler (or put a skillet one-third filled with boiling water under the saucepan, to prevent the milk burning). When it comes to a boil, put in the oysters and let them stew for twenty minutes or till the gill of the oyster turns and begins to ruffle and crimp at the edge. Serve immediately, for if they are cooked too long, they become hard, dark and tasteless. If you put the salt in last, it will not curdle the soup. Some add one level teaspoonful whole cloves and same of mace, tied up in a net bag, but they are little improvement. —

From Housekeeping in Old Virginia, 1879, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For fifty oysters. Put the oysters on in their own liquor — let them come to a boil — take them out and mince them; skim the liquor when nearly done. Beat well together: 1 egg. 1 dessertspoonful butter. 1 cracker sifted. Salt, pepper (mace, also, if liked). Pour this into boiling liquor and then add the minced oysters. When done, the soup is smooth. The. milk must be fresh or it will curdle. — Mrs. tTohn Walker, Alabama.

From Housekeeping in Old Virginia, 1879, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two quarts of oysters, wash them, and add, 2 quarts water. TURTLE SOUP. 71 A bundle of herbs. 1 small onion sliced. Let it boil until all the substance is out of the oysters. Strain the liquor from the ingredients and put it back in the pot. Add a large spoonful butter mixed with flour. Have ready two dozen oysters to throw in just as it is ready to be dished — at the same time stir up two yolks of eggs with a cup of cream. Cayenne pepper is an improvement. — Mrs. E, W.

From Housekeeping in Old Virginia, 1879, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kill the turtle at daylight in summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell; open it carefully, so as not to break the gall. Break both shells to pieces and put them into the pot. Laj^ the fins, the eggs and some of the more delicate parts by — ^put the rest into the pot with a quantity of water to suit the size of your family. Add two onions, parsley, thyme, salt, pepper, cloves and allspice to suit your taste. About half an hour before dinner thicken the soup with brown flour and butter rubbed together. An hour before dinner, take the parts laid by, roll them in brown flour, fry them in butter, put them and the eggs in the soup; just before dinner add a glass of claret or Madeira wine. — 3frs. JV.

From Housekeeping in Old Virginia, 1879, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one turtle that will weigh from four to five pounds, after being dressed, add one-half gallon water, and boil until the turtle will drop to pieces, then add: 2 tablespoonfuls allspice. 2 tablespoonfuls butter, and salt to the taste. When nearly done, put in a small handful pot marjoram, thyme and parsley tied together, and two large onions; when 72 TURTLE SOUP — MOCK-TUKTLE SOUP — CLAM SOUP, ready to come off, add two sliced lemons, one pint good wine, and a small quantity of curry powder; thicken with flour. —

From Housekeeping in Old Virginia, 1879, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turtle Soup, To 2|- quarts soup add: 1 dessertspoonful allspice. Pepper, black and cayenne, and salt to your taste. Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into soup when boiling. When nearly done, thicken with two tablespoonfuls flour. To give it a good color, take one tablespoonful brown sugar and burn it; when burnt, add a wineglass of water. Of this coloring, put two tablespoonfuls in soup, and just before serving, add half a pint Madeira wine. —

From Housekeeping in Old Virginia, 1879, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on beef and boil very tender; take out, chop fine, and put back to boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice, celery seed, and ten hard-boiled eggs; pepper and salt to your taste. Thicken with flour and add brandy and wine. — Miss E. P.

From Housekeeping in Old Virginia, 1879, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up two pounds roast or boiled beef in small pieces. Put one large teacup new milk, one large teacup of wine, a piece of butter size of an egg (rolled in flour), a little nutmeg, two or three spoonfuls mixed mustard — all in a stewpan, and cook ten or fifteen minutes. Good way to use up cold meats. — Mrs. S.M.

From Housekeeping in Old Virginia, 1879, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil half a peck of clams fifteen minutes; then take them from the shells, clean and wash them. Have ready the stewCLAM SOUP — CRAB SOUP. 73 kettle; strain the water, in which clams have been boiled; chop up clams, and put in with three or four slices of salt pork, some mashed potatoes, salt and pepper to taste. Thicken with grated cracker, and add two spoonfuls butter rolled in flour. Let it boil twenty minutes and serve. — 3frs. (7.

From Housekeeping in Old Virginia, 1879, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open the clams and chop them up fine. To twenty clams, add: ^ gallon water. 3 good onions. A small bunch of parsley and thyme. Just before taking off, add one quart rich milk and thicken with ^owv.— Mrs. D.

From Housekeeping in Old Virginia, 1879, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open, and cleanse of the deadman's fingers and sandbag twelve small fat crabs raw. Cut the crabs into two parts. Parboil and extract the meat from the claws, and simply extract the fat from the back shells of the crabs. Scald eighteen ripe tomatoes, skin them and squeeze the pulp from the seeds through a colander. Chop them fine and pour boiling water over the seeds and juice, and strain them. Stew a short time in the soup-pot one large onion, one clove of garlic, in one spoonful butter and two spoonfuls lard, and put them in the tomatoes. After stewing a few minutes, add the meat from the claws, then the crabs, and lastly the fat from the back shells. Season with salt, cayenne and black pepper, parsley, sweet marjoram and thyme, one-half teaspoonful lemon juice, and peel of one lemon. Pour in the water with which the seeds were scalded, adding more should there not be the quantity of soup required. Boil moderately one hour. About a quarter of an hour before serving, sift in grated bread crumbs or pounded crackers as a 74 TO PREPAEE A BEEF's HEAD AS STOCK FOK SOUP. thickening. Any firm fish prepared by this recipe is excellent. —Mrs. jr. I.

From Housekeeping in Old Virginia, 1879, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then add one gallon water, and simmer for half an hour. Skim slightly, and add the hock of an old ham, and strained tomato juice one pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine. The claws are to be cracked and divested of the jaws. A Hampton recipe. — Miss E. W,

From Housekeeping in Old Virginia, 1879, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Crack the bone of a shin of beef, and put it on to boil in one quart water. To every pound meat add one large teaspoonful salt to each quart water. Let it boil two hours and skim it well. Then add: 4 turnips, pared and cut into quarters. 4 onions, pared and sliced. 2 carrots, scraped and sliced. 1 root of celery, cut into small pieces. When the vegetables are tender, add a little parsley chopped fine, with salt and pepper to the taste. Serve hot. — Mrs. P. McG.

From Housekeeping in Old Virginia, 1879, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One shin beef in one-half gallon water, put on before breakfast and boiled until dinner. Thicken with brown flour two or three hours before dinner. Put in one carrot, two turnips, on© onion, thyme, cabbage, and celery-seed. — Mrs. H. JP. C. To prepare a Seefs Head as Stock for Soup. - Cut up the head into small pieces, and boil in a large quantity of water until it is all boiled to pieces. Take out all the bones as for souse cheese, and boil again until thick. Then while hot, season very highly with pepper, salt, catsup, allspice, and onions chopped fine. Put into a mould to get cold. For a small family cut a thick slice, say five inches square, whenever you want soup in a hurry, adding about a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard-boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle. — Mrs. A. M. J}, Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one-half the brains; then; 1 spoonful spice. •Jspoonful cloves. 1 spoonful black pepper and a piece of mace. 3 tablespoonfuls flour, and salt to the taste. Put in enough water at first, as adding it makes the soup thin. Cut up three hard boiled eggs, and add, when done, one glass of wine. A little brandy and walnut catsup, with more eggs, will improve it, though it is a deli«:htful soup as it is. — Mrs. W* A. a Clean the head, laying aside the brains. Put the head in a gallon of water, with pepper and salt. Boil to pieces and take out bones; return to the pot with — 1 teacup of mushroom or tomato catsup. 1 teaspoonful allspice. 1 lemon rind, grated. 76 calf's head sotjp. 1 grated nutmeg. 1 teacup of browned flour. Fry, and add the brains when nearly ready for the table. About five minutes before serving, add: 1 teacup of wine. When sent to the table have two hard-boiled eggs sliced and floating on top. — Mrs. tT. D. Galfs Head Soup, Take a large calf's head and boil it with four gallons water and a little salt; when tender, bone and chop it fine, kee23ing out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add: 1 tablespoonful mustard. 1 teaspoonful powdered cloves. 1 teaspoonful nutmeg. Brown a cup of flour to thicken and just as the soup is dished, add one cup walnut catsup, and one cup port or claret wine. The brains must be beaten up with an egg^ fried in little cakes, and dropped in the tureen. — Miss JV, Take the head, split it open and take out the brains; then put the head, brains, and haslet in salt water — let them soak one hour. Put on to boil at eight o'clock; after boiling four hours, take it up and chop up the head and haslet, removing all the bones; return to the soup, with a small pod of pepper. Thicken it with one pint browned flour with one tablespoonful butter rubbed in it. Have — Jl BEOWN calf's head SOUP— -CAXf's HEAD SOUP. 77 1 tablespoonful mace. 1 tablespoonful allspice. ^ doz. cloves. Beat all together and put in the tureen with, 1 teacup of tomato catsup. 1 teacup of cooking wine. Pour the soup on them. Have the brains fried, and two hard boiled eggs sliced and dropped in the soup. — Mrs. T. O.

From Housekeeping in Old Virginia, 1879, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and clean the head, and put it to boil in two gallons water, with A shank of veal. 2 carrots. 3 onions. A small piece of bacon. A bunch of sweet herbs. "When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper (and a few cloves, if you like them). Thicken with butter and brown flour. Let it now boil nearly an hour longer, and just before serving it, stir in one tablespoonful sugar browned in a frying-pan, and half a pint wine. A good substitute for turtle soup. — Mrs.

From Housekeeping in Old Virginia, 1879, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with. 1 gallon water. 1 piece of fat ham. Thyme, parsley, pepper and salt. 78 OX-TAIL SOUP — CHICKEN SOUP. Boil together until tlie flesh is tender; take out and chop — strain the water — two tablespoonfuls brown flour, four ounces butter — returning the " dismembered " fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice. Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in. — Miss JB. L.

From Housekeeping in Old Virginia, 1879, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add: 4 moderate sized carrots. 2 or 3 onions. 1 large bunch savory herbs. 1 head celery. 2 turnips. 6 or 8 cloves, and ^ teaspoonful peppercorns. Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow -root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot. — Mrs. P.

From Housekeeping in Old Virginia, 1879, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in: A spoonful butter. 1 egg, well beaten. Pepper, salt, and celery or celery-seed or parsley. E0A6T VEAL AND CHICKEN-BONE SOUP — OKEA SOUP. 79 Let all boil up. Some dumplings made like biscuits are very nice in it. — Mrs. Wl

From Housekeeping in Old Virginia, 1879, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add onehalf pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an ^gg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done. — Mrs. P. TK

From Housekeeping in Old Virginia, 1879, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint dried green English peas. 1 pound giblets. 1 dozen cloves. 1 small piece red pepper. Nearly 1 gallon water. Boil peas slowly seven hours. Add giblets, spices, and salt to taste, two hours before dinner. When peas are dissolved, strain through sieve; cut giblets into dice and return to soup; boil up and serve. Will be enough for six or eight persons. — Mrs, IL B.

From Housekeeping in Old Virginia, 1879, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ gallons water. 2 quarts young okra, cut very fine, 2 quarts tomatoes. Onions, prepared as for pea soup. Pepper; salt. 1 large spoonful butter. 80 OUMBO SOUP FINE VEGETABLE SOUP. Add the tomatoes about twelve o'clock. Put the soup on early in the morning. — Mrs. I.

From Housekeeping in Old Virginia, 1879, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 fried chicken. 1 quart okra, cut -up. 1 bunch parsley. Few celery tops — fry all together. Put in one quart skinned tomatoes. If gallons water, boil to \ gallon. Teacup of wine after taking from the fire. — Mrs. It. A.

From Housekeeping in Old Virginia, 1879, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon. Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham or fried sausage to boil with it. Sassafras Gumbo is made in the same way, except after the fowl has boiled until the flesh has left the bone, just before taking off the fire, stir in one tablespoonful sassafras flour. Oysters are a great improvement to sassafras gumbo. Gather the sassafras leaves green, and dry in the shade, as sage; when thoroughly dry, rub through a sieve and bottle and cork tightly. It is nice in beef soup instead of okra. — Mrs. T.

From Housekeeping in Old Virginia, 1879, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on two pounds of fresh beef, or a good-sized chicken, or ham bone if you have it, early in the morning. Put your boiler on filled with water. Keep boiling, and when boiled down, about one hour or more before dinner, add: Grated lemon peel. 6 ears com. 1 dozen good tomatoes. VEGETABLE SOUP. 81

From Housekeeping in Old Virginia, 1879, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 small head of cabbage. A few Irish potatoes. Sweet herbs, pepper and salt to the taste. A few leaves of dried sassafras rubbed up will improve the taste. Serve hot with toast, a small quantity of sugar and vinegar. Boil till thick. — 3Irs. Dr. L.

From Housekeeping in Old Virginia, 1879, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, when the following vegetables, previously prepared, must be added to the soup after it has been carefully skimmed of all grease, and strained. 1 quart peeled and chopped tomatoes. 1 pint lima or butter beans. 1 pint grated corn. 1 pint chopped cabbage. 1 pint sliced Irish potatoes. 1 sliced turnip. 1 carrot. A little minced onion.

From Housekeeping in Old Virginia, 1879, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart ripe tomatoes, peeled and chopped up, or a tbree-pound can of same, put in an earthenware baking dish with 1 pint grated com (or, if in winter, dried corn prepared as if for the table), and add — 1 teacup sugar. 1 teacup grated cracker. 1 teacup butter. 2 teaspoonfuls salt. Set this in a hot oven with a tin plate over it to prevent browning. Have ready, in a porcelain kettle or pan, two quarts new milk boiling hot. When the tomatoes and corn are thoroughly done, stir in one large Irish potato mashed smooth, a little minced onion and parsley, and pour into the boiling milk and serve. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A shin of beef, season to your taste with all kinds of vegetables: Tomatoes, turnips, caiTots, potatoes, cabbage cut fine, corn, butter beans and celery. When nearly done, take vegetables out and mash them well, and also cut the beef up fine. It is best to season with salt and CLEA.E TOMATO SOUP — ^PEA SOUP. 83 pepper when you first put it on. The beef should be put on very early. — Mrs. tF. L,

From Housekeeping in Old Virginia, 1879, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 large can tomatoes. 1 beef shin. 1 bunch soup herbs. 1 gallon water. Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful Worcester sauce and same of brown sugar. Serve with dice of toasted Tbread; pepper and salt to taste. — Mrs. H. H.

From Housekeeping in Old Virginia, 1879, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the asparagus into small pieces and put on to boil in salt water, with slices of middling; just before dinner, taking it off, beat four eggs and stir in one pint milk or cream, a piece of butter. A piece of veal may be boiled with it, if you wish meat. — Mrs. JS.

From Housekeeping in Old Virginia, 1879, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil the asparagus with as much water as will cover them; then pour the water and asparagus into milk, then add butter, pepper and salt, also bread crumbs, and boil until the asparagus is done. — Mrs. S.

From Housekeeping in Old Virginia, 1879, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste. Let the whole boil three hours, then pass the puree through a hair sieve; make it hot again and serve with dice of bread fried in butter. — Mrs. A, 84: geeen pea sotjp — potato soup.

From Housekeeping in Old Virginia, 1879, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one quart peas in two quarts water, and two thin slices bacon. Wlien done mash through a colander; then put back in the same water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour. Boil well again. Toast some bread and cut in slices, and put in the tureen when the soup is served. The hulls of green peas will answer; boil them well with a few peas, then season as above and boil. Two hours will be enough to boil green pea soup. — • Green Pea Soup, Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to separate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt. Just before taking off the fire stir in one tablespoonful butter. If the soup is too thin, cream a little butter with flour to thicken. — Mis. I.

From Housekeeping in Old Virginia, 1879, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mash potatoes, pour on them one teacup cream, one large spoonful butter. Pour boiling water on them till you have the desired quantity. Boil until it thickens; season with salt, parsley, and pepper to your taste. — Mrs. JR. E.

From Housekeeping in Old Virginia, 1879, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour two quarts water on six or seven large peeled potatoes, adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and return all to the OTSTEES AND OTHER SHELL FISH STEWED OTSTEES. 85 same water, together with pepper, salt, one spoonful butter, and one quart milk, as for chicken soup. — Mrs. W. -♦»

From Housekeeping in Old Virginia, 1879, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put butter, salt and pepper in a stew-pan, and put the oystera to the butter and stew until perfectly done. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and boil; when hot, strain and put back in pan, then add oysters and boil five minutes.—Jfr. K. N,

From Housekeeping in Old Virginia, 1879, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour into a stew-pan ^ gallon oysters, 2 tablespoonfuls pepper vinegar. Let them simmer until the oysters are plump; take them out with a fork and drop them into a tureen, on a handful of crackers and three heaping tablespoonfuls fresh butter. Pour one pint milk to the liquor, let it boil up and strain it on the oysters. Rinse out the stew-^an and pour the oysters, liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve. This method deprives the oysters of the bits of shell. — Mrs S. T,

From Housekeeping in Old Virginia, 1879, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into tlie kettle one pint liquor, one-half pound butter, and pepper. Let it boil, then put in the oysters, after draining them in a colander. They will be done as soon as they boil up, or when they curl right well. When ready to take up, add half teacup cracker crumbs and a little salt in the stew. — Mrs. JP. Wl

From Housekeeping in Old Virginia, 1879, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a shallow stew-pan the oysters. As soon as the gills begin to open pour off all the liquor. Continue to cook them, stirring all the time until done. The liquor that was poured off must be thickened with a good lump of butter rubbed up with flour, and seasoned with pepper and salt, and poured boiling-hot onto the oysters. The advantage of this way of cooking is that the oysters become large and plump. — Jfrs. Dr. JE. H. To Cook Oysters, •^ gallon oysters. 1 quart fresh milk. 1 tablespoonful flour. 1 teaspoonful pepper. 1 ^mPub the egg and flour together and thin with a little of the milk. Mix the oysters, pepper and salt, and let them come to a boil; then add the milk, and when this boils add the Qgg and flour with the butter. Let the whole boil three minutes. — Miss jsr. s L.

From Housekeeping in Old Virginia, 1879, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Do not drain the liquor from the oysters, but fork them out of it as you use them; in that way as much liquor as you reSCALLOPED OYSTEJRS. 87 quire adheres to them. Use stale bread, and do not crumb it too fine, or it will be clammy. ■^ teacupful cream. 2 great spoonfuls butter. Salt and pepper. Oysters part with a great deal of moisture in cooking, and if the mixture is too wet it is not as good; it should be rather drjf when done. Cover the bottom of a well-buttered dish with a layer of very dry bread crumbs, dust over a little salt and pepper, and stick little bits of butter all over the crumbs; then, with a spoon, moisten it with cream. Next, place a layer of oysters, alternating with bread crumbs, until the dish is filled, finishing with butter and cream; invert a plate over it to keep in the flavor. Bake three-quarters of an hour, or until the juice bubbles to the top. Kemove the plate, and brown on the upper shelf of the oven for two or three minutes only. — Mrs. H,

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Those who are fond of oysters prepared in this way will find them much more delicate when cooked entirely by reflected heat. Have your tinner make you an old-fashioned " tin-kitchen " with sloping sides. Take small oblong dishes, such as are in general use at hotels, fill them with alternate layers of oysters and rolled crackers, and lay lumps of fresh butter liberally on top of each dish. Arrange them in the " kitchen," set the open dish in front of a bright fire or very warm grate, and in fifteen or twenty minutes you will find the oysters delicious.

From Housekeeping in Old Virginia, 1879, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put on the oysters with just enough liquor to keep from burning, and parboil slightly. Season the rest of the liquor as for stewed oysters with butter, pepper, salt, and a little flour, and boil until done. Put the parboiled oysters in a baking88 OYSTERS SCAI.LOPED IN THE SHELL ^DEVILLED. dish, with a piece of butter and a grated cracker or stale bread and pepper, and pour as much of the gravy as the dish will hold. Put a little of the grated cracker on top, and set it in the oven to brown. — Mrs. W.

From Housekeeping in Old Virginia, 1879, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper. Roll each oyster in this, letting it drip as little as may be, and lay in the shell, which should be arranged in a baking-pan. Add to each a little lemon juice, sift bread crumbs over it, and bake in a quick oven till done. Serve in the shells. — Jlfrs. /SI

From Housekeeping in Old Virginia, 1879, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put in the scallop shells as many oysters as each will hold. Season with butter, salt and pepper; a few bread crumbs. Cook until well done; add a piece of butter just before they are served. — 3frs. JR. L. O.

From Housekeeping in Old Virginia, 1879, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a layer of raw oysters in a pan, and then a layer of breadcrumbs, black and red pepper, salt, butter, mustard, and a little vinegar mixed together. Put alternate layers of each until full, and then bake. — •Mrs, Duke,

From Housekeeping in Old Virginia, 1879, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain one quart oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and stirred in; one-half as much bread crumbs as you have oysters, and one large tablespoonful butter. Have ready one dozen deep shells, nicely cleaned, and fill them with the oysters; sprinkle with bread crumbs, and bake in a few minutes. — Mrs. JEE. S. TO COOK OYSTERS — TO FRY OYSTERS. 89

From Housekeeping in Old Virginia, 1879, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter. If the butter is salty do not use any salt. Then a layer of oysters, after they have been drained from their liquor; do this alternately till the dish is full. Be sure and put the cracker crumbs at the top of the dish, and bits of butter, also pepper: this makes it brown nicely. Set it in a hot oven; as soon as browned it will be ready for the table. — Mrs. JP. W.

From Housekeeping in Old Virginia, 1879, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take each oyster separately and put salt and pepper on them; then roll them in equal portions of meal and flour. Fry them in hot lard until a light brown. — Mrs, D.

From Housekeeping in Old Virginia, 1879, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat two eggs very light; then stir in two tablespoonfuls cream or milk, three tablespoonfuls sifted flour, a pinch of salt; dip the oysters in this and fry them in hot lard. — Mrs. JB.

From Housekeeping in Old Virginia, 1879, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the oysters dry. Beat 6 eggs light, and stir into them: 1^ pint rich milk. Beat to smooth batter. Have in a pan some butter and lard; when it begins to froth, put a small ladleful of fche batter, with an oyster in the middle, into it to fry. If too thin, add flour; if too thick, milk. — Mrs. JR.

From Housekeeping in Old Virginia, 1879, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain the oysters through a sieve; sprinkle a little salt and pepper over them. Dip each oyster into meal. Have the pan hot, and drop in an equal portion of lard and butter; when boiling, put in the oysters and fry. Do not let them stand, but serve hot. — Mrs. JE. 90 FRIED OYSTERS — STEAMED OYSTERS.

From Housekeeping in Old Virginia, 1879, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain the oysters through a sieve. Beat ap two or three eggs. Have ready some grated bread crumbs. Sprinkle some salt and a little pepper over the oysters; then dip each oyster into the egg and bread crumbs. Have the pan hot and clean; put equal portions of butter and lard into the pan. Be careful to keep the fat of oysters from burning. — Mrs. M,

From Housekeeping in Old Virginia, 1879, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the oyster first in the egg and then in the crackers; do this twice. Grease the pan with butter or lard. A dd pepper and salt to taste, and fry. — Mrs. P. Wl

From Housekeeping in Old Virginia, 1879, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select the largest oysters, examining each one, to see that no particle of shell adheres to it. Dry with a nice linen cloth; then pepper and salt them, and sift over a little finely-powdered cracker. Place them on an oyster gridiron over a quick fire. As soon as plump, dip each one in a cup of melted fresh butter; lay on a hot dish garnished with scraped horseradish and parsley, and serve. — Mrs. JS. T.

From Housekeeping in Old Virginia, 1879, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash shell oysters perfectly clean; lay them on a steamer, 80 the juice will not escape from the shells when opened. It TO KOAST OTSTEKS PICKLED OYSTERS. 91 is best to lay the upper shells down. Cover the lid of the steamer with a coarse towel and press' closely on. Set this over a pot of water boiling hard. In from twenty minutes to half an hour, the shells will have opened. Have ready a hot dish, on which lay the oysters; sprinkle over them a little salt and pepper with a bit of fresh butter on each oyster. Serve immediaidy.— Mrs, JS. T.

From Housekeeping in Old Virginia, 1879, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and wipe one peck large shell oysters. Put in a hot oven, taking care to put the upper shell downward, so the juice will not escape. As soon as the shells open, lay on a hot dish and serve with horseradish or pepper-sauce, after sprinkling on them a little salt, and putting a bit of fresh butter on each oyster. — Mrs. jS. T.

From Housekeeping in Old Virginia, 1879, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 gallon oysters. 1 tablespoonful salt. 1 ** unground black pepper. 1 " allspice. 6 blades mace. 1 small piece cayenne pepper. Pick oysters out from the juice with a fork; stew until gills are opened well, then lay on flat dishes until cold; put in a jar, and cover with equal parts of stewed juice and vinegar. Let stand two days. — Mrs. H. M.

From Housekeeping in Old Virginia, 1879, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and no more. Take them out of the liquor; have ready one quart or more of pure cider vinegar, with which boil whole pepper, a little salt, mace, cloves, and 92 PICKLED OYSTERS OYSTER PIE OYSTER PAT^S. When it is cool, pour over the oysters. Before serving add a few raw cranberries and thin slices of lemon. — Mrs. S. T. J^ickled Oysters, Take one gallon oysters and cook them in their own liquor till nearly done. Then skim out the oysters and add to the liquor one teaspoonful whole black pepper, one teaspoonful allspice, one teaspoonful mace, a little red pepper and half a pint of strong vinegar. Let it boil a few minutes and then pour over the oysters. When nearly cool, slice in them a large fresh lemon. — Jifrs, Col. A,F.

From Housekeeping in Old Virginia, 1879, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew the oysters, not entirely done, with butter, pepper and one tablespoonful pepper-sauce, and salt. Make a paste of one pound flour and one-half pound butter. Line the dish and put in the oysters, grate bread crumbs over top, and bake. —

From Housekeeping in Old Virginia, 1879, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a paste in a deep dish. Wash the oysters, drain and put them in the dish, seasoning with butter, pepper, salt, and a little mace, if liked; then put in a layer of grated cracker. When the dish is full, cover with paste and slips of paste laid across; then bake. — Jifrs. W. Oyster Pat^s. Stew some large oysters with a little nutmeg, a few cloves, some yolk of egg boiled hard and grated, a little butter and as much liquor from the oysters as will cover them. When stewed a few minutes, take them out of the pan to cool. Have shells of puff paste, previously baked in patty pans, and lay two or three oysters in each. — Mrs. D. oyster short cake raw oysters. 9fs

From Housekeeping in Old Virginia, 1879, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 teaspoonfuls baking powder. A pinch of salt. Enousli sweet milk to moisten well. Koll about one inch thick and bake on tin pie plates quickly, "While it is baking, take one quart oysters and one-half cup water and put on the stove; then take one-half cup milk, and one-half cup butter mixed with one tablespoonful flour, and a little salt or pepper; add all together and boil up once. When the cakes are done, split them open and spread the oysters between them, and some on the top. Put the oysters that are left in a gravydish and replenish when needed. — Mrs. K,

From Housekeeping in Old Virginia, 1879, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one piut oysters, with one-quarter pound veal, and onequarter pound suet. Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten. Make into cakes like pork sausage. — Mrs. E.

From Housekeeping in Old Virginia, 1879, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one pint of salt with thirty pints of water. Put the oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a broom and frequently passing over their mouths. It is said that they will fatten still more by mixing fine meal with the water. — 3£rs, M.

From Housekeeping in Old Virginia, 1879, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take live crabs and put them in cool water, let them remain for half an hour. Then put them in a vessel, pour boiling water on them sufficient to cover them; boil ten minutes. Take them off and wipe them clean, first removing the dead men, and proceed to remove the meat. Take the upper shell, clean it. Season the meat with pepper, salt, mustard, and plenty of butter; put all in the shell again and bake half an hour. — Mr,

From Housekeeping in Old Virginia, 1879, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One peck live crabs, steam twenty minutes, bone and pick the claws and bodies. Stew with one pint milk or cream, the flesh and eggs of the crabs, fifteen minutes. Flavor with salt and cayenne pepper. — Mrs. H, L. O.

From Housekeeping in Old Virginia, 1879, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After crabs are picked, season with mustard, pepper, salt, and catsup to taste. Add olive oil or butter. Cover with bread crumbs moistened with milk and lumps of butter (put a little milk in the crab also). Bake in the shells or in a pan. — Miss E, W.

From Housekeeping in Old Virginia, 1879, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To the flesh of one dozen crabs boiled fifteen minutes and picked free from shell, add: SOFT CKABS — LOBSTER CUERY. 95 3 tablespoonfuls of stale bread crumbst ^ wine glass of cream. A little chopped parsley. Salt and pepper to the taste. Put them inthe shell and bake in a quick oven. — Mrs. M. E. L. W.

From Housekeeping in Old Virginia, 1879, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turn up the ends of the shells and take out the dead man's fingers and take off the flap, and cut out the sand-bag; lay them in cold water until ready to fry. Then dust flour over them, a little salt, and fry them in hot lard. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the crabs are boiled, pick them up fine and add one third the quantity of crab, in cracker dust or bread crumbs, mustard, red and black pepper, salt, and butter. Return them to the top shells, and bake. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take them while alive, put them in very little water and steam them till perfectly done and brown, set them away till cold, take all out of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either put back in the top shell and bake, or bake in pans. — Mrs. J. G.

From Housekeeping in Old Virginia, 1879, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the meat of a large lobster into a stewpan with one blade of mace. 1 large cup of meat stock, or gravy. 1 tablespoonful corn starch, mixed smooth, with a little milk or cream. Add salt. 1 small piece of butter. 96 TURTLE OR TERRAPIN STEW^TO COOK TURTLES. 1 dessertsj^oonful curry powder. Juice of one lemon. Simmer for an hour and serve hot. — J}£r8. G. ' Turtle or Terrapin Stew. After they are well cleaned, parboil the meat, then pick it to pieces. Season highly with pepper, salt, cayenne pepper, hardboiled egg, spices, lemon, and champagne or other wine. Sfcew until well done.

From Housekeeping in Old Virginia, 1879, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First cut up the head and put it in the pot to boil with the shell on; when done enough to remove the under shell, take it up and pick to pieces. Clean the top shell well; add a few crackers, onions, parsley, allspice, black pepper, butter, and wine. Return it to the shell, put sliced lemon on and bake it. —

From Housekeeping in Old Virginia, 1879, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the turtle or terrapin in thin slices; broil or fry them with pepper, salt, and butter.

From Housekeeping in Old Virginia, 1879, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Smother the steaks in an egg-batter. Season with pepper, Bait, butter, and with a little bread crumbs; fry or broil.

From Housekeeping in Old Virginia, 1879, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drop four turtles into boiling water, and boil one hour; then take them out and remove the skin from the legs and feet, and replace them in fresh boiling water, where they should continue FISH. 97 to boil one and one-half hour and then be taken out to cool. When cold, clean them thoroughly, removing the round liver which contains the gall. Cut them into small bits and place them in a stewpan, adding pepper, salt, the eggs that are found within, one quart water, one-half pound butter, and two tablespoonfuls flour mixed with a little cold water. Stir the flour and water well into the other ingredients, and stew about twenty minutes. As you remove them from the fire, pour in one-half pint Madeira wine. — Mrs, A. D.

From Housekeeping in Old Virginia, 1879, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the scales bright, the fins stiff", and the gills red, as all these indications denote their being fresh. Wash the fish, rub it with salt and pepper, and lay it on a dish, or hang it up till ready to cook. Never keep it lying in water, either in preparing it for cooking, or in trying to keep it till the next day. In boiling fish, put it in boiling water, and simmer very slowly. It will require an hour to boil a large fish, and about twenty minutes for a small one. Every housekeeper should have a fish-kettle for fish. Be careful to have boiling-hot lard in the frying-pan when, you go to fry fish. First rub salt and j^epper and flour or meal on the fish, then keep it well covered while frying, as you should do to every thing that is being fried. Doing this will enable you to fry the fish (or other article of food) a pretty amber color, while at the same time it will be perfectly done. Always have a tin sheet for lifting boiled fish and for turning broiled fish. Before broiling, rub with pepper and salt, 93 FISH A LA CKEME — HALIBUT. and then grease with fresh butter. Lay the fish on a gridiron well greased with sweet lard and lay the tin sheet over it. When yon wish to turn, take the gridiron from the fire, holding the tin sheet on top the fish. Hold them together, then lay them on a table with the tin sheet down and the gridiron uppermost. Carefully raise the gridiron, leaving the fish lying unbroken on the tin sheet. The cook may now easily slide the fish on the gridiron, put it again on the fire and brown the other side, putting the tin sheet back on top of it. Every thing should be covered while being broiled. When done, lay it on a dish and pour over it melted butter in which has been stirred pepper, salt, and minced parsley. If devilled fish is desired, add to this dressing, one tablespoonful pepper vinegar, one of celery vinegar, one of walnut catsup, one of made mustard, one wine-glassful of acid fruit jelly. In making sauces for fish, never use the water in which the fish has been boiled. Full directions for stewing fish are to be found in the subsequent pages. Fish 1 la Cr^me. Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two tablespoonfuls flour, one onion, one-half pound butter (or less), and salt. Set it on the fire and stir until it is as thick as custard. Fill a baking-dish alternately with fish, cracker, and cream. Bake for thirty minutes, use four crackers. — Mrs. W. G. JR.

From Housekeeping in Old Virginia, 1879, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one pound halibut, then chop it very fine and add eight eggs well beaten; pepper and salt to taste, then one cup butter. Put it in a stewpan and cook until the eggs are done sufficiently. Serve very hot on toast. — Miss F. N.

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Halibut should be cut in slices of four pounds each. If to FISH CHOWDER CAT-FISH CHOWDER OR HOGFISH. 99 be boiled, cover with salt water, and skim often; drain off and serve with butter sauce. If baked or fried, garnish with horseradish and serve with melted butter.

From Housekeeping in Old Virginia, 1879, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry a few slices of salt pork, cut the fish in small pieces, pare and slice the potatoes, add a little onion chopped fine. Place all in layers in the kettle; season with salt and pepper. Stew over a slow fire thirty minutes.

From Housekeeping in Old Virginia, 1879, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To be made of New River cat-fish. Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter. 1 cup of cream, pepper and not much salt. 1 onion, one teaspoonful mustard, one-half teacupful walnut catsup. Stew until quite thick, garnish with sliced lemon and serve hot.— Mrs. F. W.

From Housekeeping in Old Virginia, 1879, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cat-fish, skin, and boil till thoroughly done; pick very fine and add: 2 good sized onions. 1 tablespoonful salt. 1 tablespoonful pepper. 2 tablespoonfuls Worcestershire sauce. Add a little celery or celery-seed, a little thyme, a little parsley. Pour over all about one quart of boiling water and cook fast bout half an hour.— Miss F. JSF. 100 FISH CHOWDER BAKED SHEEP's-HEAD.

From Housekeeping in Old Virginia, 1879, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take any large fish, and cut in thin slices, lay some slices of fat bacon at the bottom of the pot and then a layer of fish, onions, cracker dust, red and black pepper, salt, and butter. Then more layers, until you have used all the fish. Cover the whole with water and cook until well done. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two tablespoonfuls batter and two tablespoonfuls lard in a skillet; also, with that, two tablespoonfuls flour, a little parsley, one pint boiling water, a little wine, catsup, salt, and cayenne pepper. Boil a few minutes; then take four eggs, half a pint cream or butter; beat well together. Lay the fish in a large deep dish, pour gravy from skillet over it; spread butter over top of fish. The bottom of the oven to be quite hot, top slow.—Jfiss E. W.

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Put the fish in a pan and cover with water; put a little parsley, onions, and fat bacon, chopped up together, black pepper and salt, in the fish and over it, and when nearly done, beat up one egg and a little flour, and pour over it to thicken the gravy. Rock or shad may be cooked the same way. —

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When ready for cooking, salt and pepper well, gash the sides in three or four places. Cut four onions very fine, to which add one pint bread crumbs, fat meat minced very fine, as it suits better than lard, cayenne pepper, thyme, a little salt, and the yolks of two eggs, all mashed together, with wJiich stuff the fish inside and gashes on the outside. Then sprinkle over with flour and black pepper; put into a large pan with one quart cold water. Bake two hours, slowly. Serve with or without sauce, according to taste. — Miss F. iV.

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Clean the fish nicely, rub well with salt and pepper. Put into a large deep pan, that it may lie at full length; cover with cold water, adding salt and pepper. Boil steadily for threequarters of an hour; dish and serve with melted butter and sauce or catsup. — Miss F. N".

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Clean nicely and hang it up; do not lay it in water, but wash it when ready for cooking. Put on in boiling water, seasoning with salt to taste. It takes two hours to boil, if large. Serve with egg sauce, and send to the table in a napkin to keep hot. — Mrs. W.

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Take a rock, clean and season with parsley, sweet marjoram, onions, one-half pint water, salt to taste, one pint Port wine, one-half pound butter, and a little flour. Put them in a dish, and set in a stewpan. One hour is sufficient for cooking. —

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Boil the fish and take out the bones. Season with cream, 102 TO PICKLE EOCK — TO BEOIL SHAD. butter, pepper, and salt, and grated bread crumbs over the top. Bake slightly in a flat dish or scollop shells. — Mrs. JR.

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Cut a rock-fish into pieces and put in a kettle with sufficient water to cover it. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves and mace. When the fish is nearly done, add a quart of vinegar. In putting away, use as much liquor as will cover it. — Mrs. JT. w. s.

From Housekeeping in Old Virginia, 1879, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a little chopped onion, piece of butter, size of a walnut. Tie up the fish and put in a baking pan with one pint water (to a good sized fish) and butter, size of a hen's egg. Sprinkle with flour, baste well and bake slowly an hour and a half. — Mrs. jr. H. F.

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Clean and hang in a cool place. When ready to use wash thoroughly, cut up and sprinkle lightly with flour, pepper, salt, and fry with lard.- — Mrs, R.

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Fill the inside with forcemeat, sew it up and tie it on a board, not pine, cover with bread crumbs, a little salt, and pepper, and place before the fire. When done one side, turn it; when sufficiently done, pull out the thread; dish and serve with drawn butter and parsley. — Mrs. D.

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Clean, wash, and split the shad, and wipe it dry. Sprinkle with pepper and salt, and place it over a clear, slow POTTED SHAD — STURGEON CUTLET. 103 fire, with the skin down so as to retain the juice; put on a clean gi-idiron, rubbed with lard. Turn it when nearly done; take up, and season with a generous piece of butter, salt, and pepper to taste. — Mrs. S.

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Cut the fish as for frying; pack in a stone jar with layers of mixed spices, seasoning with salt; after the jar is filled, pour vinegar over; cover tightly with a cloth. Put the jar in a large pot of water and boil until the fish is thoroughly done. A nice relish for tea. — Mrs. C. L. T.

From Housekeeping in Old Virginia, 1879, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split the back of the fish, pepper and salt it, and put on the gridiron with the skin down. Baste the upper side of the fish with butter; brown a little piece of butter with a small quantity of flour, and when brown add pepper, salt, and a little water.

From Housekeeping in Old Virginia, 1879, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four pounds sturgeon, boiled; when cold, pick to pieces and then wash and squeeze out the water. Make a mayonnaise dressing, using celery, cayenne pepper instead of black pepper, and salt. Serve on white lettuce leaves. — Mrs, R. JR.

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Remove all the fat from the fish; cut it into steak pieces. Beat up the yolks of eggs enough^ to moisten the pieces well; dip them into the beaten egg. Have ready a dish of grated bread crumbs (stale bread is best), then roll them in the bread crumbs and pepper them well. Prepare a vessel of melted lard, have it boiling hot, but not burnt; lay in the pieces of fish and cover with a lid. Turn 104 STUEGEON OR DRUM — COD-FISH BALLS. them over as tliej brown and remove the lid when they are nearly done. — Mrs. Dr. P. C

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Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard. Chopped parsley and black pepper may be added, if liked.- -

From Housekeeping in Old Virginia, 1879, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Baked Sturgeon; Wash the skin well, put in a pan and bake for three-quarters of an hour. Then take it out on a dish; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy; return to the pan and bake until done. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sprinkle with salt and dredge with flour; after a while dredge with flour the other side. When the lard boils hard, skim it well and pat in the fish. Serve hot. — Mrs. Wl

From Housekeeping in Old Virginia, 1879, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil over a slow fire and skim frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce.

From Housekeeping in Old Virginia, 1879, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the thick part out of a firm, white dried codfish, and soak it over night, then cut into very small pieces and parboil for a few minutes, changing the water until the fish remains but slightlysalted. Drain off the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it; when it becomes heated, add a little butter and pepper, thicken with flour stirred smooth in milk. Stir constantly for a few minutes.

From Housekeeping in Old Virginia, 1879, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one-third of a large fish; soak it from three to four hours; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add: 3 hard-boiled eggs, chopped fine. 3 to 4 Irish potatoes, boiled and mashed. Mix all well together in a stewpan, with — 1 teacup of hot water. Salt and mustard to the taste. Boil half an hour, and add a liberal supply of butter just before serving. If preferred, the salt and mustard need not be put in until during the cooking. — Mrs. A. G.

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Well wash the fish, put it into nearly boiling water with one tablespoonful salt in it; boil up quickly, then let it simmer gently for a quarter of an hour, and if the fish be very large, a few minutes longer. Serve in a hot dish. — 3Irs. B.

From Housekeeping in Old Virginia, 1879, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the mackerel is fresh, after it is nicely scaled and cleaned, dry it; pepper and salt and broil it on a gridiron; baste it with fresh butter. After it is broiled, put it on a hot dish, pour melted butter over it, and serve. If the fish is salt, pour boiling water over it, soak it several hours; butter and pepper, and broil; serve in the same way as the fresh. — Mrs. JR. 106 TO COOK SALT MAOKEEEL — SALMON STEAK.

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Soak the fish over night in fresh water. In the morning drain off the water and place on a gridiron to broil, dressing with hot butter. — Mrs. T.

From Housekeeping in Old Virginia, 1879, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When washed and dried, sprinkle over pepper and salt. Have ready in a baking-pan a small grating; lay the fish on this, with bits of butter over it; set in a hot oven, basting often and freely with butter. When nicely browned, butter a sheet of white paper and lay over it, to prevent its getting too dry; when done and tender, place on a hot dish. Add to the gravy one teacupful milk, one tablespoonful pepper vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in; boil, and pour over the fish. Sift over all browned cracker. Garnish with bleached tops of celery and curled parsley alternately. —

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After the fish has been cleaned and washed, dry it and sew it up in a cloth; lay it in a fish-kettle, cover with warm water, and simmer until done and tender. Meanwhile have ready in a saucepan one pint cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley, and thyme; let it boil up once, not too quickly. Take the fish from the kettle, carefully unwrap it, lay it for a moment on a folded napkin to dry. Have ready a hot dish, lay the fish on it carefully, without breaking it, pour over the cream. Slice some hard-boiled eggs, and lay over the' fish alternately with sliced lemon. Border the edges of the dish with curled parsley. — Mrs. S. T,

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When well dried, pepper and salt, sift over powdered cracker, and lay upon a gridiron, which has been first greased with butter or lard, over hot coals. As soon as the side next to the fire is brown, turn it by carefully slipping under it a batter-cake PICKLED SALMON — HAUNCH OF VENISON. 107 turner and holding the fish on it with the other hand, lest it should break. When both sides are of a light brown, lay in a hot dish; pepper and salt again; pour over melted butter; place the cover on, and serve. — Mrs. T.

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Soak the salmon twenty-four hours, changing the water. Put it in boiling water, with a little vinegar. When done and cold, boil your vinegar with spice and pour on the fish. — Mrs, A.JP,

From Housekeeping in Old Virginia, 1879, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the fish in a kettle to boil. Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil; when well done, pour them in with the fish. Then mix yolks of three eggs, juice of two lemons strained, one tablespoonful sifted flour. Beat these well together, and pour upon the fish when nearly done. Then add ginger, pepper, and salt to taste; stew three or four minutes, after mixing all the ingredients. Oysters may be cooked by the same receipt, only substituting one quart oysters for the fish. — Mrs. A. JD. ■•^•-

From Housekeeping in Old Virginia, 1879, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy. Stick five or six cloves in different parts of the venison. Add enough water to make sufficient gravy. Just before dinner, put in a glass of red wine and a lump of butter xoUed in flour, and let it stew a little longer. — Mrs, T. 108 VENISON HAUNCH — TO BAEBECUE SQIJIEEEL.

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Prepare the venison as you would mutton. Put in a baking-pan, lard with a little bacon, add a pint of water, a gill of red wine, salt, and a little cayenne pepper. Bake quickly, and serve with or without gravy.

From Housekeeping in Old Virginia, 1879, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in tolerably thick slices. Put in an 'oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt.

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Slice cold venison in a chafing dish and add — A cup of water. A small teacup of red wine. A small teacup of currant jelly. A tablespoonful of butter. A teaspoonful of made mustard. A little yellow pickle. A little chopped celery. A little mushroom catsup. Salt and cayenne pepper to the taste. The same receipt will answer for cold mutton. — Mrs. JR,

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Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them ir the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonf al of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut catsup. Let it cool, and then pour it over the squirrel. KOAST RABBIT STEWED BABBIT. 109

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Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly. — Mrs. B.

From Housekeeping in Old Virginia, 1879, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry. When brown, lay on a hot dish, iS^tter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot. — Mrs. T.

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Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a pint of Port •vine, two or three blades of mace, and a tablespoonful of flour, mixed with a quarter of a pound of butter. Let it stew gently till quite tender, and then serve hot. — Mrs. C. G.

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Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When nearly done, take out the pieces, strain the water in which they have boiled, and return all to the stewpan, with a teacup of milk, a little 110 WILD TURKEY TO ROAST WILD FOWL IN A STOVE. pepper, salt, chopped onion and parsley. After this boils up, stir in a heaping tablespoonful of butter, in which a tablespoonful of flour has been rubbed. Let it boil up once more; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bread crumbs. The same receipt will answer for squirrel. — Mrs. T.

From Housekeeping in Old Virginia, 1879, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the turkey is old, after it is dressed wash it inside thoroughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of porkj beef, or any other cold meat, plenty of chopped celery, stewed giblets, hard-boiled eggs, pounded cracker, pepper, and salt, and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird, and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been boiled. Place in a hot oven. When it begins to brown, dredge with flour and baste, turning often, so that each part may be equally browned. Put a buttered sheet of paper over the breast, to prevent dryness. When thoroughly done, lay on a dish, brown some crackers, pound and sift over it, and serve with celery or oyster sauce. — Mrs. T. A Simpler Way to Prepare Wild Turkey, Prepare the turkey as usual, rub the inside with salt and cayenne pepper, and put in the baking-pan, with water enough to make gravy. Cut up the gizzard and liver with a lump of but''ier and a spoonful of cream. Mix with the gravy and serve hot

From Housekeeping in Old Virginia, 1879, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste. A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy. — Mrs. T.

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Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey.

From Housekeeping in Old Virginia, 1879, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey. Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them. — Mrs. M. L. 0.

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Split open in the back, put in a pan with a little water, but112 TO BROIL PAETEIDGES — TO BROIL PIGEONS. t/er, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole. — 3£ts. tT. L. G.

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Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give time for the many " last things " to be done before serving a meal. When served, sift over them powdered cracker, first browned. — Ifrs. T.

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Clean the birds as for stuffing. Hub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way. — Mrs. W. G.

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Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and seasoned with pepper-sauce, butter, and a little salt. E,ub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds. — 3frs. T.

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The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs. Wrap the seasoning up in a piece of butter and put it in the pigeon. Then tie up the neck and vest and half roast the pigeons. Then put them in a stewpan with a quart of good gravy, a little white wine, some pickled mushrooms, a few peppercorns, three or four blades of mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs. Stew until done, then thicken with butter and yolks of eggs. Garnish with lemon.

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Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a hell—Mrs. C. 0.

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Pick open and carefully wash one dozen or more birds. Place them between the folds of a towel, and with a rolling-pin mash the bones quite flat. Season with salt and a little cayenne and black pepper. Either fry or broil on a gridiron made for broiling oysters. This must be done over a clear fire. When done, season, put a lump of butter on each bird and serve hoi.— Mrs. A. M. D.

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Pr spare as you would a chicken for roasting. Lay in a pan and pour boiling water over them or, if convenient, steam them. Scald a few large fresh oysters till just plump, season them with cayenne pepper, salt and butter. Pour into the cavity of each bird a few drops of pepper-sauce and then put a large oyster in each. Broil a short time, frequently turning that they may not become dry. If not ready to serve them as soon as they are done, lay in a tin bucket, butter them and sprinkle them again with black pepper, cover the bucket and set it over boiling water till wanted. When laid in the dish, sift browned cracker over the birds, and pour gravy into the dish. —

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They should be carefully cleaned, buttered, sprinkled with pepper and salt, and broiled. When they are served, butter them again. If you like, serve each bird on a piece of toast, and pour over them a sauce of red wine, mushroom catsup, salt, cayenne pepper, and celery. All meats are better in winter for being kept several weeks, and it is well, in summer, to keep them as long as you can without danger of their being tainted. If it is not in your power to keep meat in an ice-house, in summer, keep it in a cool dark cellar, wrapped around with wet cloths, on top of which lay boughs of elderberry. The evaporation from the cloth will keep the meat cool and the elderberry will keep olf insects. If you should unfortunately be obliged to use stale meat or poultry, rub it in and out with soda, before washing it. Tough meats and poultry are rendered more tender by putting a little vinegar or a few slices of lemon in the water in which they are boiled. The use of an acid will save time and fuel in cooking them and will render them more tender and digestible. If possible, keep the meat so clean that it will not be necessary to wash it, as water extracts the juices. When it is frozen, lay it in cold water to thaw, and then cook quickly, to prevent its losing its moisture and sweetness. In roasting or boiling, use but little salt at first, as it hardens meat to do otherwise. In roasting, baste frequently, to prevent the meat from hardening on the outside, and try to preserve the juices. If possible, roast the meat on a spit before a large, open fire, after using salt, pepper, butter or lard, and dredging with flour. Where an open fire-place cannot be obtained, however, the meat may be well roasted in a stove or range. Mutton, pork, shote and veal should be well done, bub beef should be cooked rare. In boiling, put on salt meat in cold water, but fresh meat in hot. Remember also that salt meat requires more water and a longer time to cook than fresh. Boil slowly, removing the scum that rises when it begins to simmer. Keep a tea-kettle of boiling water at hand to replenish the water in the pot, as it boils away. Do not let the meat boil too hard or too long, as this will toughen it and extract the juices. Add salt to fresh meat, just before it is done. Lardering beef, veal, and poultry is a great improvement, keeping it moist whilst cooking and adding richness to the flavor. Lardering consists in introducing slips of clear fat bacoa 116 HOW TO SELECT MEATS. or salt pork, into the surface of meat, by means of a pin, sliarp at one end and cleft into four divisions at the other. This pin may be obtained at any hardware store. As the housekeeper is sometimes hurried in preparing a dish, it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients. 2 chopped onions. 3 pods of red pepper (chopped). 2 tablespoonfuls brown sugar. 1 tablespoonful celery seed. 1 tablespoonful ground mustard. 1 teaspoonful turmeric. Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will impart not only a fine flavor, but a rich color. Keeping this mixture on hand will obviate the necessity of the housekeeper looking through various spice boxes and packages to get together the requisite ingredients for flavoring, and will thus save her time and trouble.

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Kemove the skin, beat without breaking into holes; scald with boiling water, wipe dry and broil. When brown lay in a hot dish. Sprinkle over pepper, salt, a little sage, chopped onion, and parsley; then butter profusely. Grate over all hard biscuit or crackers that have been browned and serve. — Mrs. 8. T.

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Cut them into pieces of two or three ribs each; put them 120 TO COOK SPARE-EIBS AND GEISKIN OR SHORT RIBS. into a covered stewpan and boil or stew until perfectly done. Just before you take them out, add salt, pepper, and minced parsley. Put on the cover and simmer until well seasoned. Take them out of the pan, drain and dry them. For one moment let them scorch on a gridiron over a bed of hot coals; lay on a hot dish; butter each one; pepper added; sift over browned cracker and serve. — Mrs. /S. T.

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Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle with pepper and put them on a hot gridiron as near the fire as possible; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast. — Mrs. P. W.

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Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping out of the chine while baking; spread them in the dish, then lay the chine on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same wayoas potatoes, with the chine. The chine and ham of a hog are nice, corned like beef. — Mrs. P. w.

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Take the smallest end of the backbone, cut in pieces two or three inches long; put in water and boil until done. Make nice rich pastry as for chicken pie; line the sides of a baking dish with the pastry, put in the bones, adding some water in TO COOK A HAM OF PORK — ROAST CHINE. 121 which thej were boiled; also salt, butter, and pepper to taste, with bits of pastry. Cover top of baking-dish with pastry; put in stove and brown nicely. — Mrs. G. B.

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Wash off the salt and put it in a pot of water; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better cold. It is also nice to slice and broil with pepper and butter over it. — Mrs. ^. W.

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Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them with a piece of butter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage. With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage. Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once. Serve with apple or cranberry sauce. — Mrs. A. M. D,

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Rub the large end with salt and saltpetre, and it will keep some time, or you may boil it fresh. Cut the bones of the other end apart, sprinkle with flour and a little salt: add one teacup of water, and stew. It will make two large dishes. — Mrs. W.

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Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying from 122 PORK ROYAL SAUSAGE MEAT. it gives. After this lay in the pan with one pint water in which it was boiled, from which all the fat has been skimmed. Put in this several whole leaves of sage, to be removed before serving — -just to get the flavor; minced onion, and parsley. Baste and brown quickly that it may not dry. This is only stewed chine browned. — Mrs. S. T.

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Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and lard. Place in a pan with some water; when about half done, place around it some large apples; when done, place your pork on a dish, with the apples round it; put flour and water on your pan, flour browned, some thyme and sage; boil, strain through a very small colander over your pork and apples.

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18 pounds meat. 9 pounds back fat. 2 ounces sage. 4 ounces black pepper. 12 ounces salt. — Mrs. tT. P.

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12 pounds of the lean of the chine. 6 pounds " " fat. 6 " sage. 2 " thyme. 5 " pepper. 3 " sweet marjoram. Mix well together. — Mrs. 8. M.

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25 pounds lean pieces cut from the shoulder and tenderloin. SWEETBREAD OF HOG — SOUSE CHEESE. 123 15 pounds fat from the back of the chine. 1 pound salt; a half pound of black pep'Jjer. 1 ounce sage. Cut the fat in small pieces and then chop it; chop the lean very fine: mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top —Mrs J, D,

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This nice morsel is between the maw and ruffle piece inside of the hog. Put them in soak for a day; parboil them and then gash them and stew them in pepper, butter, one teacup of milk and a little vinegar. Or they are very nice fried or broiled. — Mrs. P. W.

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Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer,changing the water often, and if it should turn warm, pour a little salt in the water. The oftener it is scraped, the whiter will be the souse. Boil in plenty of water to cover it, replenishing when needed. When tender enough, put it in milk-warm water, and when cold in saltwater. Boil the head until the bones will almost fVill out. Clean one dozen or more ears and boil also; while hot, chop very fine, and season with pepper and salt. Put in a mold or bowl with a weight on top. The feet may be soused whole, or cut up with the head and ears; but it is not so nice. Clean them by dipping in boiling water and scraping; do not hold them to the fire to singe off the hair. One head and one dozen ears will make a good-sized cheese

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As soon as the hog is cleaned, cut off the feet and throw tliem 124 TO CURE LARD — VIRGINIA MODE OF CURmG HAMS. in a tub of cold water with a handful of salt; let them remain covered in water until you are ready to clean them, which should be done as soon as possible, as they will be much whiter. To get the hoof off, put the feet in hot water (not above the hoof); as soon as they get hot enough, slip a knife between the foot and hoof, and slip it off; then scrape the foot nicely, and throw into a tub of clear water; do this for several days. When you have scraped and chauged the water for a week, then wash them clean and put them on to boil. First put them in a clean pot with a thin gruel made of corn meal; boil until half done. "Wash them off, and put on in clear hot water, and boil till done, then take them up and throw them into a firkin of clean salt and water; keep closely covered to prevent them from molding. They are now ready to fry, which should be done by splitting the foot in half and fried in egg batter. — Mrs. P. TT.

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As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a vessel holding four gallons. Boil briskly until nearly done, or until the cracklins begin to brown, then cook slowly to prevent burning. The cracklins should be of a light brown and crisp, and will sink to the bottom when done. This is Leaf Lard. The fat off of the backbone is also very nice, done in the same way, and does not require soaking, unless bloody. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard. The cracklins will not become crisp, but remain soft, and will sink to the bottom; they are used for making soap.

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Pack the meat in salt and allow it to remain five weeks. Then take the hams up, wash oiF, and wipe dry. Have some sacks made of about seven-eighths shirting, large enough to hold the hams and tie above the hock. Make a pot of sizing of equal portions of flour and corn meal, boil until thick, and dip each sack until the outside is well coated with sizing. Put the hams in bags, and tie tight with a strong twine and hang by the same in the smoke-house.

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One peck salt to five hundred pounds pork. To five gallons 4 pounds salt. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barj-el. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks. — 3It8. Dr. JT.

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For five hundred pounds hams. 1 peck and \\ gallons fine Liverpool salt. If pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 126 AN IMPROVEMENT TO HAMS TO BOIL HAM. 2 teacups cayenne pepper. 1 teacup black pepper. Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks; then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat. — il/rs. R. M.

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Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley. Boil slowly for two hours, if it weighs ten pounds; then bake. Soak all hams twenty-four hours before cooking. — Mrs. M, TO BOIL HAM — BAKED HAM OR TONGUE. 127

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The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take ofi" the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in Jozenge shape, and edged with curled parsley. This mode keeps the ham juicy. — Mrs. S. T.

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First of all, soak an old ham overnight, having first washed and scraped it. Next moruing put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six hours. When done, set aside, the boiler with the ham and liquor in it, to remain until cold; when the skin must be taken ofi*, and it must be trimmed of a nice shape. Sprinkle over two tablespoonfuls black pepper. Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven. This mode prevents the frying so disagreeable to the taste. After the ham is heated through, and the pepper strikes in, sift over cracker; return to the oven and brown, then decorate with scraped horseradish and parsley, and serve. —Mrs. S. T.

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Boil the ham and grate some powdered cracker thickly over it; first rubbing it with beaten yolk of ^gg. Bake with butter. Lay slices of currant jelly around the tongue, and garnish the ham with parsley. — Mrs. R. 128 BAKED HAM — TO STUFF FEESH CUEED HAM.

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Most persons boil ham, but it is mucli better if baked properly. Soak it for an hour in clean water and wipe dry; next spread it all over with a thin batter, put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done, take off the skin and batter crusted upon the flesh side and set it away to cool. — Mrs. JB. tT. JB,

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After your ham is boiled, take the skin off. Take pepper, allspice, cloves and mace, well pounded; add a little bread crumbs, and a little brown sugar; mix with a little butter and Gash your ham and take out plugs; fill in with the mixture. E/ub the ham with an egg beaten, and grate on bread crumbs and white sugar. Put in the oven and brown. — Mrs. D. JR.

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Boil the ham. Take one-half pound grated cracker or bread. 1 teaspoonful spice. 1 teaspoonful nutmeg. 1 teaspoonful ginger. 3 spoonfuls sugar. Celery-seed or celery. 6 eggs, beaten light. 1 spoonful mustard. Mix all well together and moisten with cream, if too stiff. Whilst the ham is hot, make holes to the bone and fill with this mixture. Put in the stove to brown. spiced ham — bacon and greens. 129

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To have this dish in a perfection, ham must first be soaked, then boiled nearly done, and set aside to take slices from, as wanted. Cut rather thin, lay on a gridiron over hot coals; when hot through, lay on a dish, and pepper well. Pour over fresh butter melted, and serve. If a raw ham is used, the slices must be cut thicker, dropped in a pan of boiling water for a few minutes, then broiled as above, — Mrs. S. T.

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The slices are always taken from a raw ham, but are most delicate when first simmered a short time: five minutes in a stewpan, dried with a clean cloth and put in a hot frying-pan, first removing the skin. The pan must be hot enough to scorch and brown both ham and gravy quickly. Lay the slices on a hot dish, pour into the gravy half a teacup new milk, pepper, and minced parsley; boil up and serve. — Mrs. 8. T.

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The middling is generally used for this purpose: cut a piece about a foot square, boil three hours. 130 FRIED BACON PICEXED POEK EQUAL TO FEESH. Take a good head of cabbage, cut, quarter, and wash clean; press the water out as dry as you can. Boil them one or two hours with half a pod of red pepper; put them on a dish and the middling on top. You can fry the cabbage next day, and make a savory dish, but it does not suit dyspeptics. The thin part of the middling is used for frying, and is called " breakfast bacon."— Jlfrs. P. W.

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Dip the ham or slices of middling in bread crumbs. Put in a frying-pan with chopped parsley and pepper. Just before taking off the fire, pour to the gravy a cup of cream. —

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This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put in the salad, and boil half an hour; if you boil too long, it will turn yellow. It is also good broiled for breakfast with pepper and butter over it. The jaw-bone should be removed before sending to the table; this is easily done by running a knife around the lip and under the tongue. The jowl and salad should always be served with fresh poached eggs, — Mrs. P. W.

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Let the meat cool thoroughly; cut into pieces four to six inches wide, weigh them and pack them as tight as possible in a barrel, salting very slightly. Cover the meat with brine made as strong as possible. Pour off a gallon of brine and mix with it one tablespoonful saltpetre for every 100 pounds meat and return it to the barrel. Let it stand one month, then take out the meat, let it drain twelve hours. Put the brine in an iron kettle, and one quart treacle or two pounds sugar, and boil HOW TO COOK SALT PORK POTTED TONGUE OR HAM. 131 until perfectly clear. When it is cold, return the meat to the barrel and pour on the brine. Weight it down and keep it covered close, and you will have the sweetest meat you ever tasted.

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Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indian meal and fry to a light brown. This makes a good dish with mashed turnips, or raw onions cut in vinegar; another way is to soak it over night in skimmed milk and bake like fresh pork; it is almost as good as fresh roast pork.

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Mince about one pint boiled lean ham. Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper. Stir all on the fire until it thickens, and spread on hot toast with the crust cut off. — Mrs. J. T. B.

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Remove all skin, gristle, and outside parts from one pound of the lean of cold boiled tongue or ham. Pound it in a mortar to a smooth paste with either one132 TO EOAST SHOAT — TO BARBACUE SHOAT. quarter pound of the fat, or with two ounces fresh butter, Season with cayenne, pounded mace and allspice. Press ifc well into pots and cover with clarified butter or fat.

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The hind-quarter is considered best. Cut off the foot, leaving the hock quite short. Wash well and put into boiling water; simmer until done, adding salt and pepper just before lifting from the kettle; salt put in sooner hardens and toughens. Place the meat in a baking-pan and score across, in the direction in which it is to be carved. Skim several ladlefuls from the top of the kettle and pour over; after this has dried off, sprinkle over a little salt and pepper, cover with an egg beaten stifF, sift over powdered cracker, and set to brown. Lay around sweet potatoes first parboiled, then cut in thick slices. Serve with minced parsley and thyme, both on the meat and in the gr&Yj.—Mrs. /S. T.

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Put it on in hot water, boil for half an hour; take it out, put in a pan, gash it across with a sharp knife, in diamond shapes, grease it with lard and dredge with flour, pepper and a little salt. Peel some good Irish potatoes, lay them around the pan and set in the stove to brown, basting frequently. This meat should be cooked done, as it is not good the least rare. Grate some bread crumbs over it and serve. — Mrs. P. w.

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Lay the shoat in water till ready for use; if small, it will cook in an hour. Put in the oven with two spoonfuls of water, a piece of lard, and dredge with flour. When ready for use, pour in half a teacup of walnut catsup, and, if not fat, a piece of butter. SHOAT JOWL — ROAST PIG. 133

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The upper half of the head is what is generally used for what is called " The Pig's-head Stew." Another nice dish maybe made of the under jaw or jowl by parboiling until the jawbone can be taken out; always adding pepper and salt just before it is done. When perfectly bender, score across; pepper and salt again, cover with beaten egg, then with cracker. Set in a pan with some of the water in which it was boiled. Put In a hot oven and brown. — Mrs. S. T.

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When roasted whole, a pig should not be under four nor over six weeks old. In town, the butcher prepares for roasting, but it is well to know, in the country, how this may be done. As soon as the pig is killed, throw it into a tub of cold water, to make it tender; as soon as cold, take it by the hind leg, and plunge into scalding, not boiling water (as the last cooks the skin so that the hair can with difficulty be removed), shake it about until the hair can be removed by the handful. When all that is possible has been taken off in this way, rub from the tail up to the end of the nose with a coarse cloth. Take off the hoofs, scrape and wash the ears and nose until perfectly clean. The nicest way to dress it is to hang it by the hind legs, open and take out the entrails; wash well wdth water, with a little soda dissolved in it; rinse again and again, and leave hanging an hour. Wrap in a coarse cloth wrung out Ox cold water and lay on ice or in a cool cellar until next morning, when, if the weather is warm, it must be cooked. It should never be used the same day that it is killed. First prepare the stuffing of the liver, heart and haslets of the pig, stewed, seasoned, and chopped. Mix with these an equal quantity of boiled potatoes mashed; add a large spoonful of butter, with some hard-boiled eggs, parsley and thyme, chopped fine, pepper and salt. Scald the pig on the inside, dry it and rub with pepper and 134: TO STEW PIG*S HEAD AlsTD JOWL— SHOAt's HEAD. salt, fill and sew up. Bend the fore legs under the body, the hind legs forward, under the pig, and skewer to keep in position. Place in a large baking-pan, pour over one quart of boiling water. Have a lump of fresh butter tied up in a clean rag; rub it all over the pig, then sprinkle over pepper and salt, putting some in the pan with a bunch of herbs; invert over it a baking-pan while it simmers, and steam until entirely done. Underdone pork, shoat, or pig, is both unpalatable and unwholesome. Remove the pan, rub over with the butter and baste often. When of a fine brown, cover the edges of a large dish with a deep fringe of curled parsley; first sift over the pig powdered cracker, then place it, kneeling, in the green bed. Place in its mouth an orange or a red apple; and, if eaten hot, serve with the gravy in a tureen or sauce-boat. It is much nicer cold; served with little mounds of grated horseradish amongst the parsley. — Mrs. S. T.

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Clean the head and feet; take out the bone above the nose; cut off the ears, clean them nicely. Separate the jowl from the head; take care of the brains to add to the stew. Put the head, jowl, feet and part of the liver in water sufficient to keep well covered; boil until quite done. Split the feet to put on the dish; hash the head and liver; but do not spoil the jowl, which must be put in the middle of the dish and surrounded with the feet and hash. Put all of the hash, jowl and feet in. the pot and season with a cup of cream, a lump of butter, pepper and salt, a tablespoonful walnut catsup, an onion chopped fine, a stalk of celery. A teaspoonful mustard improves it. Stew half an hour; thicken the gravy with grated bread. —

From Housekeeping in Old Virginia, 1879, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get a shoat's head and clean it nicely. Boil and chop in pieces. Season with: shoat's head, to stew — TO HASH pig's head. 135 2 tablespoonfuls tomato catsup. 2 tablespoonfuls walnut catsup. 2 cups water. A little flour. 1 large spoonful butter. Pepper and salt. Have two or three hard-boiled eggs, cut them in half and lay on the top of the head; set it in the oven to bake. Veal or mutton head, can be cooked in the same way, but are not so nice. — Mrs. R.

From Housekeeping in Old Virginia, 1879, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the head and feet; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop up with the liver, season this with pepper and salt. Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs: if this does not fill the head, add some grated bread crumbs or crackers and butter. Sew up the head and bind it with thread; put it in the pot with the water it has been parboiled in and let it stew slowly. Take up the head, and add to the gravy a lump of butter, rolled in flour, some browning and some walnut catsup. Pour this over the head, which should be brown. If the shoat is not very small, use bread and butter instead of the liver. — Mrs. H.

From Housekeeping in Old Virginia, 1879, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take head, feet, and haslet of pig; boil them until done, then cut them up fine, taking out the bones. Add black pepper, salt, a little sage. 2 onions chopped fine. A little red pepp -v. Put it back in the same vessel with liquor and cook till 136 BEEF AND VEAL. done, then thicken with a little flour. Add two hard-boiled eggs and one cup walnut catsup. — Mrs, Dr. tT. -*^-*-

From Housekeeping in Old Virginia, 1879, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In selecting beef, see that the flesh is firm and of a clear red, and the fat of a yellowish white. In buying a quarter of beef, it is better to have it cut up by the butcher, if you are living in town. The hind quarter is considered better, and sells higher than the fore quarter. If a roasting piece is desired, the sirloin from the hind quarter is usually preferred. It is not generally known, however, that the second cut of the rib-roast from the fore quarter is the finest roast from the beef. When the bone has been removed, and the meat skewered in the shape of a round, by the butcher, it is well to roast it on a spit before an open fire. If the latter cannot be obtained, however, plunge the beef for a moment in boiling water, then rub well with salt and pepper, dredge with flour, and place on a little grate or trivet which will readily go in a baking-pan. In this pour about a pint of the water in which the beef was scalded. Place it in a very hot oven, with an inverted tin plate on top of the roast. E-emove this plate often to baste the meat. When nearly done, which will be in about two hours for a roast of six pounds, baste several times and bake a nice brown. Season the gravy with minced onion, parsley and thyme, add a little salt and pepper and a tablespoonful of the meat flavoring of which a receipt was given in the general directions about meat. Serve the gravy in a sauce-tureen, so that each person may choose whether to eat the beef with gravy or with the juice that escapes from the meat while it is being carved. The latter mixed with grated horseradish is preferred to gravy by some persons. BEEF AND VEAL. 137 Every portion of the beef, from head to feet^ is useful and delicious when properly prepared. The rounds and rump pieces are generally used for beef d lamode. Fresh beef from the ribs, boiled with turnips, is considered a nice dish by some persons. For steak, nothing is so nice as tenderloin or porter-house steak. I take this occasion to protest against the unwholesome custom of frying steak in lard. When inconvenient to broil, it may be deliciously cooked by being first beaten till tender, then laid in a hot frying-pan, closely covered, and cooked without lard or butter, in its own juices. When scorched brown on both sides, but not hard, remove the pan from the fire, pepper and salt the steak, and put a large tablespoonful of fresh butter on it. Press this in with a knife and fork, turning the steak, so that each side may absorb the butter. Serve on a hot dish. The whole process will not consume five minutes. Some persons think it best to add the salt after the steak is done, though many good housekeepers salt and pepper the steak before before broiling it. Beefsteak should be cooked rare; it is a great mistake to cook it till hai'd and indigestible. The parts most suitable for soup are the head, neck, shank, and all the unsightly parts. After the bones are broken and the meat boiled from them, the liquor is used for soup, while the meat, picked or cut to pieces, will make an excellent stew seasoned with potatoes, turnips, sweet herbs, one tablespoonful of butter and th« same of meat flavoring. It is well always to keep brine on hand for corning beef. All the parts not desirable for roast or steak had better be corned. The beef, after being dressed, should be hung up by the hind legs, with a smooth, round piece of timber sufiiciently strong to hold the weight, passed through the legs at the hook, or run between the tendon and bone, with short pegs to keep the legs stretched apart. Then with a sharp axe, standing behind the 138 BEEF — TO ROAST BEEF. suspended beef, split it down the backbone, severing it in half. Then pass a knife through the ribs, leaving two or three short ribs on the hind-quarter. Sever the backbone with an axe. Then cut with a sharp knife straight across the parallel line with the spinal bone, which piece must be divided into two pieces, the sirloin and steak. Then take oS two rounds, or three, according to the size of the animal, cutting with a sharp knife, and cutting the bone with a meat saw or axe, as near the joints as possible, which leaves the shin-bone. The fore quarter then is divided into four pieces, after taking olF the shoulder, which may be divided into three or more pieces. The loin of veal is the nicest part, and is always roasted. The fillets and knuckles may be stewed and roasted. The latter is nicest for soup. The breast may be stewed or roasted. The cutlets are nicest from the legs or fillet. The head is a dish for soup, stew or pie. Sweetbreads from the throat make a delicious dish, much prized by epicureans. The feet, boiled till the bones drop out, make a delightful dish, fried in batter, while the water in which they are boiled makes excellent jelly. Yeal, to be eaten in its perfection, should be killed when from four to six weeks old.

From Housekeeping in Old Virginia, 1879, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay the meat on some sticks in a dripping-pan or other vessel, so that it will not touch the water which it is necessary to have in the bottom. Season with salt and pepper, and put in RIB ROAST OF BEEF TO BOAST BEEF. 139 the oven tliree or four hours before it is wanted for the table. Baste it often with the water in the bottom of the pan, renewing it as often as it gets low. This makes sweet, juicy roast beef. The great secret of it is, not to have the meat touch tlie water in the bottom of the pan, and to baste it often. Tough, unpromising pieces of beef are best cooked by steaming tlioih an hour and a half or so and then putting them in the oven aud roasting as much longer. Crackers, first browned and then pounded, should always be kept to sift over roast meats: and curled parsley to garnish with. Grated horseradish is also excellent with the roast.

From Housekeeping in Old Virginia, 1879, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get, from the butcher, a rib-roast — the second cut is best — and get him to take out the bones, and roll and skewer it: if this is not convenient, it can be done at home with a sharp knife. Before roasting, take out the wooden skewers put in at market, unroll, season well with salt and pepper and anything else liked, and roll again tightly, fastening securely with the iron skewer pins. Put it in a pan on a little iron griddle or trivet, made for the purpose to keep it just over the pint of water in the pan. Pepper and salt freely, dredge with flour.. and baste. Some persons like half a teacup of pepper vinegar, poured over just before it is done; and minced onion, thyme and parsley added to the gravy, which should be brown. —

From Housekeeping in Old Virginia, 1879, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The sirloin is the nicest for the purpose. Plunge the beef in boilinor water and boil for thirty minutes: then put it in the stove-pan; skim the top of the water in which it has been boiled, and baste the roast, after dredging it with flour; pepper and salt to taste. Baste frequently, and roast till done.— ilfr^. P. W. 140 beef a la mode.

From Housekeeping in Old Virginia, 1879, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take, from a round of fresh beef, the bone; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of — Thyme and parsley, rubbed fine. The marrow from the bone. I" pound suet. Pepper and salt, cloves and nutmeg to the taste. Mix these ingredients with three eggs well beaten: fill the place from whence came the bone, and what is left rub all over the round: fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter: pour in the pan a pint of water. Cover closely and stew gently for six hours; when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold: dress with vegetable flowers, whites of eggs boiled hard and chopped fine. — JKrs. JBeef d la Mode. Take a round or a rump piece of beef, take out the bone, the gristle and all the tough pieces about the edges. Fill the cavities from which the bone was taken, with suet, and fat salt pork. Press this so as to make it perfectly round, pass around a coarse, strong piece of cloth, so as to hold it firmly in shape. If.the round is six inches thick, the cloth must be six inches wide, leaving the top and bottom open. With a larding needle, fill this thickly with strips of fat pork, running throTigh from top to bottom and about one inch apart each way. Set this in a baking-pan, pour over: 1 teacup boiling water, 1 teacup boiling vinegar; mixed. BOILED BEEF AND TURNIPS. 141* Add to this one heaping tablespoonful brown sugar and a bunch of herbs. Sprinkle over the beef liberally with salt and black pepper; chop one small onion fine, and lay over top of the beef. Simmer this for two or three hours, basting frequently and keeping an inverted tin plate over the beef except when basting. If the gravy stews down too much, add stock or broth of any kind. Turn it over, and let the top be at the bottom. When it is done and tender, skim the fat from the gravy. Pour over: 2 tablespoonfuls celery vinegar. 2 tablespoonfuls pepper. 2 tablespoonfuls made mustard. 1 wineglassful acid fruit jelly. Simmer and bake for two hours longer, frequently basting, that it may be soft and seasoned through and through. Take the beef from the pan and remove the cloth; place in a large flat dish, pour over the gravy, and over this one teacup of mushroom sauce. Sift finely powdered cracker over the top and garnish with grated or scraped horseradish and parsley. — Mrs. S. T. £eef d la Mode. To 10 pounds of beef, 4 onions chopped up. 1 tablespoonful allspice, 1 teaspoonful mace. Ked pepper and salt to the taste. 1 pint strong vinegar. Rub the beef in the mixture for three or four days, then cook, with all these ingredients. The H piece is generally the part taken for this purpose. — Mrs. M. JB,

From Housekeeping in Old Virginia, 1879, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a flank of fresh beef, stew it with pepper, salt, allspice, saltpetre, thyme, and sage. Then roll as hard as you can, and wind a string around it; then boil till done. It must be served up cold, cut in slices. —

From Housekeeping in Old Virginia, 1879, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat a large tender steak thoroughly and carefully. Sprinkle over salt, pepper, sage, minced onion, minced parsley, and bits of butter. Have ready some mealy Irish potatoes mashed fine, and seasoned with a little butter and salt. Spread over all, and roll up tightly: fasten the ends and sides securely with skewer pins. Place in a pan with.such broth or gravy as may be on hand; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork. Simmer and baste as you would a roast duck. Sift over it browned cracker, pounded fine. Very nice. — Jjfrs, /S. T.

From Housekeeping in Old Virginia, 1879, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the steak one-half inch thick; it should then be beaten with a steak beater or pestle. The griddle should be hot and on the coals: place the steak on the griddle, and as soon as seared, turn it; when both sides are seared, j)lace it in a pan, season it with pepper, salt, and butter: repeat this for every piece of steak, and place in the pan, which should be kept closely covered without being on the fire. If your heat is sufiicient, from three to five minutes is sufficient to cook. — Mrs. P. W. BROILED STEAK — BEEFSTEAK FEIED WITH ONIONS. 143

From Housekeeping in Old Virginia, 1879, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A porter-liouse steak is considered, by some persons, best, others prefer the tenderloin. Beat either tender, and place on a gridiron over coals, frequently turning. Have ready a hot dish, place the steak on it, pepper and salt well, then with a knife and fork profusely butter, with one large tablespoonful fresh butter, turning and pressing it so as to absorb the butter; pepper again and set the dish over boiling water until wanted, when it will be found tender and juicy, if not cooked too long on a gridiron. One tablespoonful pepper vinegar gives this the taste of venison, and to this may be added one tablesj)oonful made mustard, for those who like highly seasoned food. — M7's. S. T.

From Housekeeping in Old Virginia, 1879, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter in the frying-pan and do not salt the steak. Allow the steak to merely glaze over and then turn it quickly to the other side, turning it several times in this manner, until it is done. Four minutes is sufficient for cooking. When done, lay it on the platter, previously warmed; butter {Jnd salt, and set a moment in the hot oven. Allow the steak to heat but a moment on each side; this helps it to retain all its sweet juices, and putting on the salt at the last monent, after it is on the platter, draws out its juices. —

From Housekeeping in Old Virginia, 1879, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the steak as for broiling, pepper and roll in flour and fry in lard; remove the steak from the pan when done; add to the gravy one chopped onion, pepper, salt, one-half teacup water, and a little mustard. Cook a few minutes, put the steak in the gravy — let it remain a short time; send to the table hot. — 3frs. P. W. 14ri TO FKY STEAK FRIZZLED BEEF.

From Housekeeping in Old Virginia, 1879, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hunt up all the pickle and take from eacb one teacup vinegar, lay the steak in a deep dish, pour over the vinegar and let it stand one hour. Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew the steak. If managed properly, when done it will be imbedded in a thick gravy. Put the steak in a hot dish, before the fire; into the pan, put one spoonful black pepper, one or two of catsup, and one of raw mustard. — Jfrs. aS.

From Housekeeping in Old Virginia, 1879, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to look ragged. Sprinkle over pepper and salt, then dredge with flour on both sides. Have ready a hot frying-pan, lay in the steak and cover closely. The juice of the meat will be sufficient to cook it. Turn often, as the pan must be hot enough to scorch and make the steak and gravy brown. Before it gets hard or overdone, butter liberally; place in a hot dish. Pepper again, and, if preferred, pour over first one tablespoonful pepper vinegar, then one tablespoonful made mustard, and turn in over all the hot gravy. Sift powered cracker over and serve. — Jlrs. S. T.

From Housekeeping in Old Virginia, 1879, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shred some dried beef, parboil it until it is sufficiently freshened, drain off the water and add enough boiling water to cover it. Bub equal quantities of butter and flour together until smooth, then add to the beef. Beat up three eggs, yolks and whites together, stir these in with a little pepper, a couple of minutes before taking from the fire. This is to be served hot on toast.— Jfrs. F. fricasseed beef to stew a kump of beef. 145 Fricassi^ed Beef. Take any piece of beef from tlie fore quarter, such as is generally used for corning, and cook it tender in just water enough to have it all evaporate in cooking. When about half done, put in salt enough to season well, and half teaspoonful pepper. If the water should not boil away soon enough, turn it ofl*, and let the beef fry fifteen minutes — it is better than the best roast beef. Take two tablesj)oonfuls flour, adding the fat — when mixed, pour on the hot juice of the meat. Serve with apple sauce. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead — just covering the beef. To a half dozen slices of the usiial size, add: 2 tablespoonfuls pepper vinegar. 1 tablespoonful of made mustard. 1 tablespoonful of acid fruit jelly. 1 teaspoonful celery-seed. 1 saltspoonful black pepper. 1 raw turnip, grated or scraped fine. 1 mashed Irish potato. Add minced onion and parsley. Boil up and serve. Cold beefsteak or mutton chops, which are always unfit to appear upon the table a second time, are delicious cut up in small pieces and mixed or stewed separately in this way. — Mrs. &. T.

From Housekeeping in Old Virginia, 1879, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stuff the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning before it is done. 146 LEBANON STEW — TONGUE A LA TERRAPIN. Thicken tlie gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with allspice.—Jfrs. M. P.

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Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water. Let it boil several hours, or until the water is nearly all gone. Season with butter, pepper and salt. It is rich and needs but little seasoning. Serve hot, as you would hash. — Mrs. jS. T.

From Housekeeping in Old Virginia, 1879, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1|- pounds lean beef, chopped fine. 1 tablespoonful lard. With enough water to cook it. After being well cooked, thicken gravy, and season with vinegar and pepper. — Mrs. JET. D.

From Housekeeping in Old Virginia, 1879, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a fresh tongue in water sufficient to cover it, and let it simmer six or seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful wine, one-half wineglassful walnut catsup, a little mace, and a few cloves to the gravy, and stew awhile together. — Mrs. /S. T.

From Housekeeping in Old Virginia, 1879, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a simmer over the fire. Toast nicely some thin slices of stale bread and, having buttered, lay them in a flat dish, that has been heated, then cover the toast with the tongue and serve up directly. — Mrs. S.

From Housekeeping in Old Virginia, 1879, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash it well and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drain and put in a stuffing which has been made of bread crumbs, minced suet or butter, thyme or parsley, salt, pepper, and nutmeg. Put it down to roast while hot, baste it well with butter, and just before serving, stir one tablespoonful currant jelly into the gravy. To roast, allow twenty minutes to every pound. — Mrs, A. M. I).

From Housekeeping in Old Virginia, 1879, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil the heart until nearly tender, then gash and stuff with rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, turning it several times. Baste with gravy whilst baking. — Mrs. JT. H.

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Soak the kidneys for several hours, put them on to boil until tender. Roll them in flour, add a lump of butter the size of an egg, two spoonfuls catsup — any kind will answer, though walnut is the best; pepper and salt to the taste. Stew them until well seasoned. — Mrs. P. IV.

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Cut into pieces and stew in water, with a nice addition of 148 KIDNEYS FEIED — BROILED KIDNEYS. savory herbs, pepper and salt, and a handful flour to thicken the gravy; flavor and color the latter with burnt sugar. — ■

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After plunging in boiling water, cut them in thin slices and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy. — Mrs. M,

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Trim and cut the kidney in slices; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make a gravy for them with a small piece of butter, one dessertspoonful flour, pepper, salt, and a cup of boiling water. Shake these around and give them a minute's simmering; add a little tomato or mushroom catsup, lemon juice, vinegar, or any good sauce to give it a flavor. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion may be added when it is liked. — Mrs. A. M. D.

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Prepare them as for stewing, cut each kidney in half and dip them in egg beaten up with salt and pepper; bread-crumb them, dip them in melted butter, bread-crumb them again, then grill before a slow fire; serve with Worcestershire or some other sauce. — Mrs. K.

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Plunge some kidneys in boiling water; open them down the centre, but do not separate them; peel and pass a skewer across them to keep them open; pepper, salt, and dip them in melted butter. Broil them over a clear fire on both sides, doing the cut side first; remove the skewer^ have ready some maitre d'hote sauce, viz.: butter beaten up with chopped parsley, salt and pepper, beef's LIVEK — FKIED LIVER. 149 and a little lemon juice. Put a small piece in the hollow of each kidney and serve hot. — Mrs. P.

From Housekeeping in Old Virginia, 1879, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown.

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The slices must be cut thin, as they require some time to fry; brown both sides; when taken up, add butter and salt to taste. Fry in hot lard. — Mrs. P. W.

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Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, keeping it closely covered. When the water has all boiled away, put in a heaping spoonful of sweet lard, and fry until the onions are a light brown. Take them up in a deep plate; set them on the back of the stove or range to keep hot, and fry the liver in the same pan, adding more lard if there is not enough. Season all with salt and pepper, cutting the liver in slices suitable to help one person. Make a little mound of fried onions on each piece, grate pounded cracker on the top, and serve. — 3frs. S. T.

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Salt the liver well for four days; hang to smoke and dry. Cut in very thin slices, and broil in pepper and butter. — -

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Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides; add a little salt and pepper. Take up the liver, and pour into the pan half a teacup of water; let it boil a few minutes; put 150 TO STEW BEAINS TO FRY BEAINS. the li^ er back, stir it up, and cover it up for a short time to keep it from being hard. Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry. — Mrs. P. W.

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Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them; boil half an hour, pour off the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg. Boil well together for ten minutes, when put into the dish. Add one tablespoonful vinegar. — JUrs. P. W.

From Housekeeping in Old Virginia, 1879, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour; dip the brains in and fry them.— Mrs. W,

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Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat up two eggs, and make a batter with a little flour, bread crumbs and crackers. Season with pepper and salt. Fry in hot lard, — Mrs. P. W.

From Housekeeping in Old Virginia, 1879, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the brains for several hours in weak salt water to get out the blood; drain and put them in a saucepan and pour very little boiling water on; simmer a few minutes. Handle them lightly, and arrange so as to form round cakes, without breaking. Pepper them and use very little salt; brains require very little salt. Have ready a beaten egg^ and cover the top of the cakes with it, using a spoon to put it on. Sift over grated cracker and fry in hot lard; serve the other side the same way. Keep closely covered while frying. — Mrs, jS. T,

From Housekeeping in Old Virginia, 1879, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the brains of three heads very thoroughly, until they are free from membraneous matter and perfectly white. Then scramble with three eggs. When cold, roll into egg-shaped balls, with floured hands; dip in beaten egg, then in cracker or stale bread crumbs, and fry in lard. — Mrs. B. L.

From Housekeeping in Old Virginia, 1879, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a vessel of cold water with salt; wash thoroughly, and change the salt water every day for four or five consecutive days; when perfectly white, boil in a very clean vessel of salt water. Then put it in vinegar until you wish to use it. Cut it in pieces of three or four inches square, and fry in egg batter. — Mrs. J, H.

From Housekeeping in Old Virginia, 1879, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The moment the tripe is taken out, wash it thoroughly in many cold waters. (If you have quick-lime, sift it over the dark inner coat, and instantly scrape off the coat.) Cut it in four parts. Have ready boiling water, dip and scrape until it becomes quite white. Prepare weak brine with a considerable mixture of meal; let it soak a day. Continue to shift it every day, and every other day scrape it; this must be done for a week, and then make nice gruel, in which it must be well boiled, first tying it up in a cloth. When boiled, take it out of the cloth, and lay it in a weak brine for a night, after which it may be put with the feet. — Mrs. B.

From Housekeeping in Old Virginia, 1879, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean the tripe carefully. Soak several days in salt water, then in clear water, changing several times. Cut in slices, boil perfectly done, dip in a batter of egg (beaten light), milk and 162 TO FKY TKIPE ^BEEF SAUSAGE. flour, or sift meal over it. Fry or broil. Season with pepper and salt.

From Housekeeping in Old Virginia, 1879, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the tripe and roll it in the batter. Fry in a pan of hot lard; as soon as one side is done, turn it over on the other side. — Mrs. P. TFi

From Housekeeping in Old Virginia, 1879, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the joint is done to a turn, dish it and place before the fire; then carefully remove the fat from the dripping-pan, and pour the gravy into the dish, not over the meat, as is the custom of inexperienced cooks, who, moreover, ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy. This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous. — Mrs. P.

From Housekeeping in Old Virginia, 1879, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the gravy that drips from the meat; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together. — Miss E. P.

From Housekeeping in Old Virginia, 1879, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ten pounds of beef, and four pounds pork, two-thirds le<an and one-third fat; chop very fine and mix well together. Season with six ounces fine salt, one ounce black pepper, onehalf ounce cayenne pepper, and sage to the taste. — Mrs, Dr. 8.

From Housekeeping in Old Virginia, 1879, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As soon as the beef is killed, throw the feet in cold water, and let them remain during the night. In the morning, put them into a pot of cold water and let them boil until you find you can easily take off the hair and the hoof with a knife; take care as the water boils away to replenish with boiling water. Have ready strong brine, not boiled nor strong enough to bear an egg, and the moment the feet are stripped, throw them in. Let them stand one night and in the morning pour the brine from them and put to them a fresh brine, with a small quantity of vinegar. In a day or two, they are fit for use. — Mrs. H.

From Housekeeping in Old Virginia, 1879, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Buy the feet prepared at the butchers; boil well done. Season with salt and pepper. Have ready an egg batter; fry brown, and serve hot. A nice breakfast dish. — Mrs. H. L. O.

From Housekeeping in Old Virginia, 1879, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a batter made of eggs, flour, etc., as for tripe. Split the feet into convenient shapes and fry in hot lard. Pour some vinegar over them while frying. — Mrs. P. W,

From Housekeeping in Old Virginia, 1879, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a beef shin, chop in several places to break the bone, keep it cooking in just water enough to prevent burning, till it falls to pieces. Then after taking out the bones, season with one heaping teaspoonful flour rubbed into one tablespoonful butter, red and black pepper, salt and celery seed. Stew it long enough to cook the flour. Pour into a deep dish, cover with a plate, and put weights on it to press it. Eat cold, as souse. — Mrs. C. M. A.

From Housekeeping in Old Virginia, 1879, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two beef feet, put four gallons water; set on the fire at 17* 164: BEINE FOB BEEF — TO COKN BEEF. eight o'clock in the morning. When the bones have dropped off add the half of one large onion, two red peppers, and one sprig parsley, all chopped fine. Take another pot, put in two gallons water, in which cut up one-half gallon nice pieces of beef, half an onion, one red pepper, parsley, all chopped fine, and salt. When all has boiled to pieces, put all together and let it boil half an hour. Press as souse cheese. — Mrs. T.

From Housekeeping in Old Virginia, 1879, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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9 quarts salt. 18 gallons water. \ pound saltpetre. Boil and skim well. Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before putting it in the brine. It may sometimes be necessary, in the course of a few months, that the brine be boiled and skimmed a second time. This quantity will suffice for about half of an ordinary sized beef.— iJ/rs. A, G,

From Housekeeping in Old Virginia, 1879, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For every hundred pounds of beef, take: 6 pounds salt. 2 ounces saltpetre. 3 or 4 ounces soda. 1 ounce red pepper. The whole to be dissolved in four gallons of water. The beef must be closely packed in a barrel, and the mixture poured over so as to cover it. Let it stand a week or ten days, or longer if the weather is cold; then pour ofl' the brine, boil it, and skim off the blood. Let it cool, and pour back on the beef. Warranted to keep. — Mrs. JDr. JS, TO COKN BEEF TONGUES AND BEEF. 155

From Housekeeping in Old Virginia, 1879, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One tablespoonful saltpetre to each tongue or piece of beef; rub this in first, then a plenty of salt. Pack down in salt; after it has remained ten or twelve days, put this, with a few pods of red pepper cut up fine, in a brine of only salt and water, which has been boiled, strained, and cooled, and strong enough to bear an egg. Wash a rock clean and place on the beef or tongues, to keep them under the brine. This will keep an indefinite length of time. Fit for use in two weeks. — Mrs. K T.

From Housekeeping in Old Virginia, 1879, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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50 pounds meat. 4|- pounds salt. ^ pound saltpetre, 1 quart molasses. Mix well, boil and skim. When milk-warm, pour it over the meat with a ladle. The beef must be soaked in clear water and wiped dry, before putting in the brine. It will be ready for use in a few weeks. Should the brine mould, skim and boil again. Keep the meat under the brine. — Mrs. JP. W.

From Housekeeping in Old Virginia, 1879, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bub it well with salt and leave it alone four or five hours; pour off the foul brine; take two ounces saltpetre beaten fine, and rub it all over the tongue; then mix one-quarter of a pound brown sugar and one ounce sal-prunella (the bay salt and sal prunella beat very fine), and rub it well over the tongue. Let it lie in the pickle three or four days; make a brine of one gallon water with common salt strong enough to bear an egg, a half-pound brown sugar, two ounces saltpetre, and one-quarter of a pound bay salt. Boil one quarter of an hour, skimming well; when cold put in the tongue; let it lie in the pickle fourteen days, turning it every day. When ready to use take it 156 TO CORN BEEF — HUNTER's BEEF, OE SPICED EOUKD. out of the pickle, or hang it in wood smoke to dry. — Mrs A. M. D,

From Housekeeping in Old Virginia, 1879, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a round of beef weighing twenty -four pounds, take. 3 ounces saltpetre. 3 ounces coarsest sugar. 3 handfuls salt. Beat all into the finest powder; allow the beef to hang three or four days; remove the bone, then rub the spices well into it, continuing tc do so every two or three days, for two or three weeks. When to be dressed, dip it in cold water, to take off the hunter's EOUND, ok spiced beef SPICED BEEF. 157 loose spices, bind it up tightly and put into a pan with a teacupful water at the bottom. Sprinkle the top of the meat with suet, cover it over with a thick batter, and brown paper over it. Eake five hours.— J/r5. T. G.

From Housekeeping in Old Virginia, 1879, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a round of beef that weighs twenty-five pounds, take the following: 3 ounces saltpetre. 1 ounce nutmeg. 1 pint salt. Let the round of beef hang in a cool, dry place twenty-four hours. Take out the bone, and fill the space with suet and spices mixed. Rub the above ingredients all over the round / put in a wooden box or tub, turn it over occasionally and rub a small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the round with it and set in the oven. Bake three hours slowly. Remove the paste when cold, and trim neatly the rough outside, and slice horizontally. Served only when cold. — Mrs. W. A.. S.

From Housekeeping in Old Virginia, 1879, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice (the spice must be ground fine). Rub the beef with these ingredients. Put it into a tub as near the size of the beef as possible; turn it every day in the pickle it makes. In about four weeks it will be ready for use. For thirty pounds use two pounds beef suet. When cooked place sticks across the bottom of the pot to prevent its burning. — Mrs. H. L. P.

From Housekeeping in Old Virginia, 1879, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take eight or ten pounds of the thin flank, remove any gris 158 TO COOK CORNED BEEF-TONGUEj ETC. tie, skin or bones; rub it over with half ounce saltpetre, half ounce bay salt, then rub it well in with a mixture of spices, tho the following proportions being used: 1 ounce black pepper. ^ ounce ground ginger. J ounce cloves. Use only as much as will suffice to rub the beef all over; then add three ounces common salt, and quarter of a pound coarse sugar. Let the beef remain a fortnight in this pickle, turning it and rubbing it every day: then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet. Bake it after the bread has been drawn, for six hours; put a heavy weight upon it, and when cold take off the tape.

From Housekeeping in Old Virginia, 1879, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the beef has been in brine long or has been dried, it must be soaked in cold water twelve hours before boiling. If freshly cured it is unnecessary. The beef should be put on in a large pot of water early in the morning and simmer for hours. Set the pot at the back of the range or stove, where it will gently boil during the preparation of dinner. When it first com mences to boil, take off the scum. After ifc is thoroughly done, take off the boiler or pot. Set away with the beef under the liquor to remain until next day, when it will be found juicy and TO COOK CORNED BEEF — TO CURE FOR DRYING. 159 tender. With a sharp knife carefully trim, and garnish with scraped horseradish and curled parsley. — Mrs. 8. T.

From Housekeeping in Old Virginia, 1879, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The flank is a nice piece to corn; though an ugly piece of meat, it can be made a nice and delicious dish. Wash the flank clean, roll it up as tight as you can, and tie it with strong cord in three places; then sew it up in a coarse towel and put it on and boil from five to six hours, according to size; take it out of the pot, but do not undo it, put it on a dish or pan and put a weight on it; let it stand until next day, then remove the cloth and strings; trim it, and you have a nice dish. — Mrs. JP. w.

From Housekeeping in Old Virginia, 1879, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a piece of beef weighing about twelve or fourteen pounds, you rub in the following: 1 pint salt. 1 cup brown sugar. 1 cup molasses. ■| teaspoonful pounded saltpetre. Bub this well on the beef and turn it several times. At the end of ten days drain it, rub bran on it, hang it up and smoke for several days. — Mrs. H. T.

From Housekeeping in Old Virginia, 1879, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This recipe keeps the meat moist, so that it has none of thai toughness dried beef mostly has when a little old. To every twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one quart fine salt, mixed with molasses until the color is about that of light brown sugar; rub the pieces of meat with the mixture, and when done, let all stick to it that will. Pack in a keg or half-barrel, that the pickle may cover the meat, and let it remain forty-eight hours; at the end of that time, enough pickle will be formed to cover it. Take it out and hang in a suitable 160 TO CURE BEEF HAM — STEWED LOIN OF VEAL. place for drying. Allow all the mixture tc adhere to the meat that will.— J/rs. A. M. D.

From Housekeeping in Old Virginia, 1879, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take part of a loin of veal, the chump end will do. Put it into a large, thick, well-tinned iron saucepan, or into a stew-pan, add about two ounces of butter, and shake it over a moderate fire until it begins to brown; flour the veal well over, lay it in a saucepan, and when it is of a fine, equal light brown, pour gradually in veal broth, gravy or boiling water, to nearly half its depth; add a little salt, one or two sliced carrots, a small onion, or more when the flavor is liked, and one bunch parsley. Stew the veal very softly for an hour or rather more, then turn it and let it stew for nearly or quite another hour or longer, should it not appear perfectly done. A longer time VEAL CHOPS — ROAST VEAL — VEAL STEAK. 161 must be allowed when the meat is more than middling size. Dish the joint; skim all the fat from the gravy and strain it over the meat, or keep the joint hot while it is rapidly reduced to a richer consistency. — ]\frs. tT,

From Housekeeping in Old Virginia, 1879, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve. — Mrs. 8. T.

From Housekeeping in Old Virginia, 1879, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plunge into boiling water, dry with a clean cloth; rub well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiling water, a slice of bacon or pork, minced onion and parsley, pepper and salt. Set in a hot oven; simmer, baste and brown. Yeal is longer cooking than lamb. When a light brown, with a pin, stick on a buttered paper to prevent dryness. Thicken the gravy with brown flour, if brown gravy is wanted, but always with mashed Irish potato if white gravy is desired. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First beat until it is tender, then without washing lay on a gridiron over coals; turn over it a tin plate to prevent hardness and dr3rness. Turn the steak, and when well done, with a knife and fork press it and turn it in a pan or plate of hot melted butter. After putting in plate of hot butter and letting it absorb as much of the butter as possible, lay it on a dish, pepper and salt it plentifully, and pour over the melted butter. (Set in the oven a few minutes, but not long enough for the butter to fry, which is ruinous to the flavor of steaks, game, 162 VEAL CUTLETS. etc.) When done, sift over grated cracker. Garnish with pars ley and serve hot. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in the egg, then in the flour, on both sides, and lay in the pan and fry until done, turning it carefully once. This makes an excellent dish if well prepared. This way is superior to batter. — Mrs. D, yeal Cutlet. Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When it begins to brown, pour off the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently. — Mrs. W.

From Housekeeping in Old Virginia, 1879, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten till thick, and cover thickly with pounded cracker. Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down; when of a light yellow brown, dress the other side the same way and fry, keeping closely covered. When they are perfectly done (veal should never be rare), place in a hot dish; pour one teacup o! milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish and garnish with parsley. Always sift browned cracker over such dishes. — Mrs. JS. T, cold veal deessed with white sauce. 163

From Housekeeping in Old Virginia, 1879, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one pint milk and thicken it a little with one teaspoonful flour, wet with cold water. When well boiled, put in very thin slices of veal, and simmer slowly for fifteen minutes. Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter. Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish. — Mrs. G. P,

From Housekeeping in Old Virginia, 1879, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt. Simmer it with the meat slowly for half an hour; then add half a teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes; turn in one-half cupful cream, or same quantity of milk with a small piece of butter; let it boil up. Serve on a hot platter garnished with sippets of fried bread. — Mrs. P,

From Housekeeping in Old Virginia, 1879, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds chopped veal. \ pound chopped pork. 3 table spoonfuls powdered cracker. 1 tablespoonful sage. Salt to taste. 1 Qgg well beaten and mixed in the ingredients. Make up into a loaf or pone, and bake slowly three and a half hours. This is an excellent dish to use with lettuce, etc. 164 VEAL LOAF — VEAL CAKE. in the spring or early autumn, when game is out of season. It is best to be made tlie day before using. — Mrs. R. H.

From Housekeeping in Old Virginia, 1879, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fi.brous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste. Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact — no caverns in the inside of the loaf. — Mrs, G, P.

From Housekeeping in Old Virginia, 1879, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley. When the veal is tender, cut into small square pieces, as also the bacon. Boil four eggs hard and slice them up, and chop some raw parsley fine. Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternately, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly-full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather permits, --Mrs. B. P, SWEETBREADS CALF's UVER BROILED. 165

From Housekeeping in Old Virginia, 1879, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add eggy bread crumbs, and herbs. Put on a dish and brown in an oven. Eat with mushroom or tomato sauce. — Mrs. H.

From Housekeeping in Old Virginia, 1879, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak, and put in boiling water for ten minutes. Stew in cold water to blanch them. They may be cut in slices or in dice and put in fricassee or meats, or ragouts, or used as a separate dish. — Mrs. W.

From Housekeeping in Old Virginia, 1879, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Eub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker. Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown. — Mrs. S. T. Calves' Feet dressed as Terrapins. Boil eight feet until the meat leaves the bones, then remove them. Put them in a pan with one-half pint of the rich gravy in which they are boiled, and add two large spoonfuls butter. Pub the yolks of three hard-boiled eggs with a small teaspoonful mustard, a very little cayenne, and salt to the taste. When well mixed with the egg, stir all together into the feet or gravy. Let it simmer ten minutes, and just before dishing add two wineglasses of good cooking wine and simmer again before serving. — Mrs. M. JE. L. W.

From Housekeeping in Old Virginia, 1879, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in 166 TO FEY calf's LIVEE — SIMPLE WAY OF COOKING LIVEE. fresh salt and water, and broO, basting frequently in butter. Lay on a hot dish with a lump of butter. — Mrs. A. M. D.

From Housekeeping in Old Virginia, 1879, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley. Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; keep covered while frying. — JkTrs. JR.

From Housekeeping in Old Virginia, 1879, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, j nice of a lemon; pepper and salt to taste, a little water. Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter; add the other ingredients with one teaspoonful flour. Simmer gently until the herbs are done, and pour over the liver. — Mrs, A, M. D.

From Housekeeping in Old Virginia, 1879, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pounds calf s liver, chopped fine. J pound salt pork. 1 cup grated bread crumbs. 2 teaspoonful s salt. 2 teaspoonfuls black pepper. ■|- teaspoonful red pepper. Mix all well together, and put into a tin mould; set it in a pot of cold water and let it boil two hours. Then set the mould in a cool oven to dry off a little; when thorouglilv cold turn it out.— Mrs. J. H.

From Housekeeping in Old Virginia, 1879, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash calf's liver and heart thoroughly; chop them fine aa \ calf's brains VEAL DAHBE. 167 possible, after they have been boiled till very tender; then add pepper and salt, and one tablespoonful flour, straining into it a little of the water.— Jfrs. J. P. II,

From Housekeeping in Old Virginia, 1879, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat up the brains with a little lemon-peel cut fine, a little nutmeg gi-ated, a little mace beaten, thyme and parsley. Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head. If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup. — Mrs. H.

From Housekeeping in Old Virginia, 1879, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without pasto. — Mrs. jr, D.

From Housekeeping in Old Virginia, 1879, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme. A spoonful butter with flour, well mixed through the meat, a layer of bread crumbs on top. Then add a wineglass of wine and fill up the dish with the water the head was boiled in, and bake three-quarters of an hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table.

From Housekeeping in Old Virginia, 1879, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Veal daube. After the head of a calf is skinned and the feet prepared by taking off the hoofs, scraping, etc., throw them into cold water for twenty-four hours. Put them in a boiler of cold water, and 168 MUTTON AND LAMB. simmer until the flesh leaves the bones and there is but little water left. Throw in salt, pepper, minced onion, parsley, and thyme; take the meat and bones out. Beat up two eggs until light, add two tablespoonfuls cold water, then the liquor from the boiler. Stir all together, boil up and strain on the meat from the head, which must first be cut up or picked fine and chopped with six hard-boiled eggs, and seasoned to the taste with the juice of one lemon and wineglass of jelly. This is set aside in a mould or bowl and eaten cold with garnish of scraped horseradish and parsley. The calves' feet make another good dish by drying first, then dipping in batter made of an egg, one spoonful of flour, one small teacupful milk, with a little salt, and frying. — Mrs. 8. T.

From Housekeeping in Old Virginia, 1879, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When the weather will admit of it, mutton is better for being kept a few days before cooking. The saddle, which is considered the finest piece, consists of the back or loin and upper part of the hind legs. In getting this nice roast, however, you spoil the hind quarter, as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself. The hind quarter and loin together make a very nice dish — the latter being fat and juicy. The fore quarter is sometimes cut by taking ofi" the shoulder and taking the rib-piece, making a piece called the brisket or breast, and many persons esteem this the choicest part of the mutton. The ribs cut next to the back are used for mutton chops. When you have a large supply of mutton on hand, it is well to put the hind quarters in brine, as you can thus corn them as TO ROAST MUTTON ROAST LEG OF MUTTON. 169 nicely as beef. As mutton spoils easily, this plan is very advisable. Whilst boiled mutton is very nice, lamb is spoiled by this mode of cooking. If lamb is to be roasted, it should be covered with the caul, as the fat, dripping from this, will preserve the moisture of the meat. In carving the fore quarter of lamb, first take off the shoulder and then cut the ribs in strips. Lamb is seldom cut except in quarters, and when nicely cooked there is nothing better. It should be four months old before being eaten. The season for lamb is from May to August, whilst that for mutton is from August to Christmas.

From Housekeeping in Old Virginia, 1879, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Kub over it a little lard and then dredge with flour: skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry; roast till thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly. — Mrs. P. W.

From Housekeeping in Old Virginia, 1879, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose young and tender mutton. Take off the shank — wash it well; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and pepper well. Lay on a grate, which will go nicely in a baking-pan, over one pint boiling water; break the bones of the shank in the water, adding more pepper and salt. Set it in a very hot oven, and baste frequently to prevent it from being hard and dry. When it is of a light brown, cover with sheets of buttered paper. Place it on a dish; add minced parsley to the gravy, which should be brown. Cover the roast with grated brown cracker 170 ROAST SADDLE OF MUTTON ^BROILED MUTTON. and garnish at intervals with chopped parsley; pour the gravy in the dish, not over it. Mutton should always be perfectly done. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.

From Housekeeping in Old Virginia, 1879, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding; break and turn in the shank bone; then cover the leg of mutton carefully with the paste; tie up tight in a wellfloured cloth. Have ready sufficient boiling water, place in the joint, allow ten minutes for checking the boiling, and twenty minutes for each pound of meat. Carefully remove the paste, which can be done by one cut longitudinally and one cut across. Strain the gravy and serve as usual.

From Housekeeping in Old Virginia, 1879, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dip a cloth in hot water, tie up the mutton and put in boiling water. Boil slowly for two hours, or longer, if not kept constantly boiling. — Mrs. R.

From Housekeeping in Old Virginia, 1879, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After a leg of mutton has been washed and wiped dry, place in a cloth that has been dipped in boiling water. Roll it up, pin and tie securely; put in a pot of boiling water. Let it simmer several hours, removing the scum that rises when it first begins to boil. If a small leg of mutton, it will require a shorter time to cook than a large one. Just before it is done, add enough salt to season it properly, half an onion, and one heaping teaspoonful of black pepper. When this has properly seasoned the meat, take from the fire, unwrap and drain. Serve with drawn butter, adding capers or nasturtium seed, or if you have neither, use TO COOK A SADDLE OF MTTTON — TO CORN MUTTON. 171 chopped sour pickle instead. Mutton should always be served with caper sauce, if possible. — Mrs. /S. T.

From Housekeeping in Old Virginia, 1879, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Meats are all better for being kept a day or two before cooki]ig, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan; with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. This is for cold mutton. All meats are better for roasting before a fire than in a stove. — Mrs. P. W.

From Housekeeping in Old Virginia, 1879, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish.

From Housekeeping in Old Virginia, 1879, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of cream. Pour this over the saddle until it is covered with a white coat; if it appears rough, warm an iron spoon and pass over it until it is smooth. Place it on a dish, and dress the dish all round with vegetable flowers and curled parsley, using the parsley to ornament the saddle also. — Mrs. Judge B.

From Housekeeping in Old Virginia, 1879, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a small slioulder of mutton, rub it with 2 ounces salt. 2 ounces sugar. •^ ounce saltpetre. After twenty-four hours, rub it again with the pickle; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce.

From Housekeeping in Old Virginia, 1879, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get from your butcher nicely shaped mutton chojDS, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them. Cover close and simmer till done; drain, wipe dry; pepper, salt and butter them; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown. — Mrs. St. T.

From Housekeeping in Old Virginia, 1879, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place in a pan tomatoes peeled and chopped; season with butter, pepper, sugar, and salt". Take from your gridiron some nicely broiled mutton chops; put into a pan, cover close, and simmer for fifteen minutes. Lay the chops on a hot dish, put on a little butter, pepper and salt. With a spoon, cover each chop with tomatoes. Sift over pounded cracker and serve. — Mrs. S. T,

From Housekeeping in Old Virginia, 1879, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the steaks; pepper and salt them. Broil them lightly on both sides; take them off the gridiron, lay them on a spider. Slice up one large onion and stew until it becomes tender; put a layer between each chop and stew until they become tender. Take out the steaks, cover them closely or tilt the gravy to the side of the vessel, till it is brown; stir in a lump of butter.— Mrs. A. P, MUTTON CHOP — MUTTON STEW. 173 3Iutton Chop. Mushroom catsup is a nice flavoring. Put pepper and salt on tlie chops and lay them in melted butter; when they have imbibed sufficient, take out and cover with grated bread crumbs and broil. — Mrs. It.

From Housekeeping in Old Virginia, 1879, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the mutton chops till tender; then trim, making them of uniform size and shape; pour on them boiling water. Let them remain in it a minute, dry them and rub with pepper, salt, and fresh butter. Lay on a gridiron over hot coals, always remembering to cover them while broiling. Turn them, and as soon as nicely browned place in a hot dish, pepper again, pour over them melted butter, and serve. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut slices of rare mutton and put on to stew in a little water; when nearly done put in — 1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. •^ teacup of walnut catsup. Butter size of an egg. Stew slowly a short time. — Mrs. F. D.

From Housekeeping in Old Virginia, 1879, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice cold mutton or lamb, lay it in a baking dish; put in — 1 teaspoonful red pepper. 1 teaspoonful celery-seed, pounded. Rather more than 1 teaspoonful each of pounded cloves, cinnamon and mace. 1 teacup of yellow pickle vinegar. 1 glassful wine. 174 GRILLED SLICES OF MUTTON — TO ROAST LAMB. Slice up a little yellow pickled cucumber, sugar to taste, onequarter pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used. In preparing this dish put a layer of the meat and seasonings alternately. The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine. — Mrs. G.

From Housekeeping in Old Virginia, 1879, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear fire, and serve with onion sauce.

From Housekeeping in Old Virginia, 1879, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt. Stew till tender, and strain the gravy over them; or they may be glazed and served with the gravy under them. Sheep's tongues may also be skinned, larded, braised, and glazed; and served with onion sauce.

From Housekeeping in Old Virginia, 1879, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of the water in which it is boiled, and pour over it; as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry. Lamb should be cooked done to be good. — Mrs. P. W.

From Housekeeping in Old Virginia, 1879, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets. Broil it over a very clear, slow fire, or lamb's head fkicassee — lamb's head. 175 put it in a Dutch oven to brown it; serve with any sauce that is liked. A breast of lamb is often grilled in the same way.

From Housekeeping in Old Virginia, 1879, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil the head and haslet (the liver excepted); cut the meat in slices from the head; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried in slices with the sweetbreads and slices of bacon and bunches of parsley. Pour the fricassee into the dish, and garnish with the fried pieces. —

From Housekeeping in Old Virginia, 1879, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat across and across with a knife, grate some nutmeg on it and lay it on a dish before a good fire; then throw over it some grated bread crumbs, some sweet herbs, some allspice, a little lemon peel chopped fine, a very little pepper and salt. Baste it with butter, and dredge a little flour over it. Just as it is done, take one-half the liver, the lights, the meat, the tongue; chop them small with six or eight spoonfuls water or gravy. First shake some flour over the meat and stew it together; then put in the gravy or water, a good piece of butter rolled in a little flour, pepper and salt, and what runs from the head in the dish. Simmer all together a few minutes, and add half a spoonful of vinegar; pour it on the head. Lay the head on the centre of the mince-meat; have ready the other half of liver, cut in pieces and fried quickly with slices of bacon and lemon; lay these around the dish and serve. — 3fr8. T.

From Housekeeping in Old Virginia, 1879, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash nicely in and out. Plunge into boiling water ten minutes. Have ready a dressing of Bread crumbs. Hard boiled eggs, chopped fine. Minced parsley, thyme and celery. After rubbing the cavity well with salt and pepper and putting in a slice of pork or bacon, fill with the above dressing. Do the same also to the crop, so as to make the turkey look plump. E.ub the turkey well with butter and sprinkle salt and pepper over it. Dredge with flour. Lay in the pan with a slice of pork or bacon and a pint of boiling water. Lay the liver and gizzard in the pan with it. Put in a hot oven, basting and turning frequently till every part is a beautiful brown. When the meat is amber color, pin a buttered sheet of writing paper over it to keep it from becoming hard and dry. Cook three or four hours. Season the gravy with minced parsley and celery and serve with cranberry sauce. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the gizzard, heart and liver in cold water and boil till tender. When done, chop fine and add stale bread, grated, salt and pepper, sweet herbs, if liked, two eggs well beaten. Fill the turkey with this dressing, sew the openings, drawing the skin tightly together. Put a little butter over the turkey and lay it upon the grate of your meat-pan. Cover the bottom of the pan well with boiling water. In half an hour, baste the turkey by pouring over it the gravy that has begun to form in the pan. Repeat this basting every fifteen minutes. In an oven of average temperature, a twelve-pound turkey will require at least three hours' cooking.— il/rs. A. D.

From Housekeeping in Old Virginia, 1879, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Truflles must be peeled, chopped and pounded in a mortar; one and a half pound will do for one turkey. Rasp the same amount of fat bacon and mix with the truffles and stuff the turkey with it. This dressing is usually placed in the turkey two days beforehand, to impart its flavor to the fowl. Lay 180 BOILED TUEKEY TO STEAM A TURKEY. thin slices of fat bacon over the breast of the turkey, cover it with half a sheet of white paper, and roast two hours. Chestnuts dressed in the same way as truffles are found an excellent substitute. — Mrs. S. G.

From Housekeeping in Old Virginia, 1879, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash well with cold water, then put on in milk-warm water, either tied in a coarse cloth dredged with flour or with a halfpound of rice in the water. Keep well under water, and boil slowly three hours, adding salt just before it is done. When perfectly done and tender, take out of the pot, sprinkle in the cavity a little pepper and salt, and fill with oysters stewed just enough to plump them, and season, with butter, pepper, salt and vinegar. Place in a dish and set in a steamer to keep hot. Strain the liquor in which the oysters were scalded, add drawn butter, chopped celery, parsley and thyme; pour over the turkey, and serve. If not convenient to use oysters, use egg and butter sauce. Garnish with sliced lemons. — 3Irs. S. T.

From Housekeeping in Old Virginia, 1879, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the turkey as for roasting. Tie it in a cloth or boil rice in the pot with it, if you wish it to look white. It is imjjroved by boiling a pound or two of salt pork with it. If soup is made of the liquor, let it stand till next day and skim the fat. Season after heating. — Mrs. TFi

From Housekeeping in Old Virginia, 1879, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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P^ub butter, pepper and salt inside the turkey after it has been well washed, fill with oysters, sew up, lay in a dish and set in a steamer placed over boiling water. Cover closely and steam from two hours to two and a half. Take up, strain the gravy which will be found in the dish. Have an oyster sauce ready, prepared like stewed oysters, and pour into it this gravy thickened with a little butter and flour. Let it come to a boil and whiten with a little boiled cream. Pour this over the TUEKEY HASH BONED TUEKEY. 181 steamed turkey and send to the table hot. Garnish with sliced lemons. — Mrs. S. T,

From Housekeeping in Old Virginia, 1879, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the meat very fine. Stew the bones in a little water, then stir into this water the meat, adding a large tablespoonful butter, a cup of cream, salt and pepper, a little chopped parsley, thyme or celery (or else a very few celery-seeds). Stew all together. — Mrs. M.

From Housekeeping in Old Virginia, 1879, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of — 1 tablespoonful pepper vinegar. 1 tablespoonful made mustard. 1 tablespoonful celery sauce. 1 tablespoonful acid fruit jelly. A little salt and pepper. Lay the broiled turkey on a hot dish. Pour the dressing and sift pounded cracker over it. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mash smoothly six good -sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown, in a frying-pan, with a dessertspoonful lard. Then add the potatoes with salt and pepper, and a lump of butter as large as a walnut. To this add one well beaten Qgg., stirring till perfectly dry. If for geese or ducks, add a little sifted sage and a small quantity of red pepper. — 3Irs. McG.

From Housekeeping in Old Virginia, 1879, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The turkey must be full grown, moderately fat, and picked dry. Do not remove the entrails. Cut off the neck about one inch from the body. Take oif the wings above the second joint and cut off the legs as usual. With a sharp jDointed knife, split the skin from the end of the neck to the rump. Bun the knife between the bones and flesh on one side, till you come to 182 BONED TURKEY. where the wing and leg join the body. Twist the wing and raise it, cracking the joint. Separate it from the body. Then proceed with the leg in the same way, on the same side. Run the knife between the bones and flesh till you reach the breast bone. Repeat this on the other side. Take out the craw. Carefully run a sharp knife under the rump, detaching it from the bone without cutting the skin, as it must come off with the flesh. Hold the turkey by the neck and pull the skin carefully down, until the upper part of the breast bone is uncovered. Cut the flesh from the bone on both sides, till the end of the bone is nearly reached. The turkey mxist now be laid on the back and held by the neck, the front of the turkey being toward you. Take hold of the skin of the neck with the left hand, pulling downwards with a knife in the right hand, separate the skin from the end of the bone. The whole of the turkey is now detached from the carcass. Lay it on a table with the skin down. Pull the bones from the wings and legs, first running the knife around so as to leave the flesh. Pull out all the tendons of the legs. Push them and the wings inside. Cut off the ring under the rump. All this must be done slowly and carefully. Have ready a half-dozen slices of salt pork, and a salad made of shoat, veal or lamb, chopped and seasoned, as turkey salad, with celery, etc. Mix with this salad three or four large Irish potatoes, boiled and mashed, with a spoonful of butter. Now lay the turkey ou the table, inside up and the neck from you; pepper and salt it; lay three or four slices of pork on it, then a layer of the salad; pork again and salad alternately until filled; draw the two sides together and sew it up, giving it as near as possible its proper shape. Sew it up carefully in a cloth, place in a kettle of the proper shape, cover with boiling water, adding the broken bones, three pounds fresh lean beef, parsley, thyme, onions and two dozen whole black peppercorns, with salt to the taste. Simmer three hours, then take it from the water and remove the towel. Carefully remove all discolorations and settlings of the water from the MEAT JELLY FOR BONED TURKEY. 18S turkey. Scald a clean cloth, wrap it up again; pla ie it on its back, put a dish over it with a weight on it and set it in a cool place till next day. Unwrap and remove the twine with which it was sewed. Glaze it with a little meat jelly; just before the jelly congeals sift over a little cracker browned and pounded; decorate with meat jelly and serve. Directions for preparing meat jelly follow. — Mrs. S. T,

From Housekeeping in Old Virginia, 1879, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As soon as the water in which the turkey was boiled is cold, take off all the fat and strain it, put it in a porcelain-lined kettle; two ounces gelatine, three eggs, with shells, a wineglass of sherry, port or madeira wine; stir well. Add one quart of the strained liquor; beat rapidly with an egg-beater, put it on the fire and stir until it boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric and strain just as any other jelly. When congealed break it up and place around the turkey. Cut some in thick slices and in fanciful shapes with paste cutters. Place some of these lozenges over the turkey and border the edges of the dish with them. — Mrs, jS. T.

From Housekeeping in Old Virginia, 1879, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oliicken should never be cooked tlie same day it is killed. Wash well with cold water, then pour boiling water over it and into the cavity. E,ub the latter with salt and pepper, and fill with a dressing made of bread soaked in water and squeezed out, a tablespoonful butter, a little salt, pepper and parsley. Rub the chicken well with butter. Sprinkle pepper and salt over it and dredge with flour. Lay it into a pan with a slice of pork or bacon and a pint of water. Let it simmer slowly two hours, basting and dredging frequently. Turn the chicken so each part may be equally browned. Add chopped thyme and parsley to the gravy. Some persons think ground ginger a more delicate flavoring for the dressing than pepper. — Mrs. jS. T.

From Housekeeping in Old Virginia, 1879, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or three hours, removing the scum that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking ofl" the fire, add salt to the taste. Lay on a hot dish near the fire. Skim off the fat from the top of the liquor, strain it and add chopped celery, parsley and thyme, drawn butter, a little pepper and salt, or, if preferred, six hard-boiled eggs chopped fine. —

From Housekeeping in Old Virginia, 1879, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak two hours, in salt and water, a fat young pullet. Drain and dry. Rub in the cavity a little salt and pepper and a large lump of butter. Fill with large, plump oysters, seasoned with pepper and salt, and sew up. Lay the chicken on a dish or pan, and set it inside a steamer, which close and keep over boiling water four hours. When thoroughly done, lay on a dish and SMOTHERED CHICKEN STEWED CHICKEN. 185 pour over it drawn butter or celery sauce. Garnish with curled parsley, and serve. — 3frs. S. T.

From Housekeeping in Old Virginia, 1879, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kill the day before it is smothered. Split open the back, as if to broil. When ready to cook, wipe dry with a clean towel, rub well with butter and sprinkle with pepper and salt. Put in a pan with a slice of bacon or pork and a pint of water. Simmer an hour or more, basting frequently. When thoroughly done, place on a hot dish. Stir into the gravy remaining on the fire a beaten egg, mixing it carefully. Pour this into the dish, but not on the chicken. Sift over it cracker, first browned and then pounded. Garnish with parsley, and serve. — Mrs. JS. T.

From Housekeeping in Old Virginia, 1879, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the chicken as if to fry, adding the prepared head and feet. Soak in weak salt and water. If for dinner, do this immediately after breakfast. An hour and a half before dinner, put in a saucepan, covering well with water. Let it simmer slowly for one hour. Take it out with a fork and lay in a bowl. Add a teacup milk and half a teaspoonful black pepper to the liquor. Let it boil up and strain on the chicken. Pinse the saucepan and return all to the fire. Beat one egg with a tablespoonful of flour and one of milk until quite smooth. Mince some parsley, thyme, and a very little onion, and stir all into the saucepan. Then put in a tablespoonful of butter. Stir around and pour into a dish in which small pieces of toast have been neatly arranged. Garnish with curled parsley. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up and lay in salt and water. Put them in water enough to cover them, with some slices of middling. Let them boil till nearly done. Then put in the dumplings, made like 1S6 FRIED CHICKEN TO DEESS CHICKENS WITH TOMATOES. biscuit but rolled thin, and let them boil till done. Roll a piece of butter in flour, with pepper, salt, chopped parsley and celery, or a little celery-seed. When the gravy is thick enough, pour in a teacup of cream or milk, and let it boil up once. Take off the fire and serve hot. — Mrs. Col. W.

From Housekeeping in Old Virginia, 1879, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This dish is best when the chicken is killed the same day it is fried. Cut off the wings and legs, cut the breast in two, and also the back. "Wash well and throw in weak salt and water, to extract the blood. Let it remain for half an hour or more. Take from the water, drain and dry with a clean towel, half an hour before dinner. Lay on a dish, sprinkle a little salt over it, and sift flour thickly first on one side and then on the other, letting it remain long enough for the flour to stick well. Have ready on the frying-pan some hot lard, in which lay each piece carefully, not forgetting the liver and gizzard. Cover closely and fry till a fine amber color. Then turn over each piece and cover well again, taking care to have the cliicken well done, yet not scorched. Take the chicken up and lay in a hot dish near the fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a saltspoon of salt, and one of pepper. Let it boil up and pour into the dish, but not over the chicken. Put curled parsley round the edge of the dish and serve. — Mrs, 8. T,

From Housekeeping in Old Virginia, 1879, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kill the chicken the night before, if you can, and lay on ice, or else kill early in the morning. When ready, wipe dry, flour it, add pepper and salt, and fry in a little lard. When nearly done, pour off the lard, add one-half teacup water, large spoonful butter, and some chopped parsley. Brown nicely and serve. Meal mush fried is nice with the chicken. — Mrs.

From Housekeeping in Old Virginia, 1879, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry till a light brown. Then add some tomatoes, cut in TO FRICASSEE CHICKEN — CHICKEN PIE. 187 small pieces, with the juice. Strain the tomatoes from the seed, season them with salt, pepper, a little sugar, and let them stew. —Mrs. j: b. n.

From Housekeeping in Old Virginia, 1879, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and joint the chicken; place the pieces in a ste.w-pau with the skin side down. Sprinkle salt and pepper on eHch piece. Add three or four slices of pork, stew till tender, take them out and thicken the liquor with flour, and add a piece of butter the size of a hen's egg. Replace the chicken in the pan and let it stew five minutes longer. When it is taken up, soak in the gravy some pieces of toast, put them on plates and lay the chicken on the toast, pouring the gravy over it. To brown the chicken, stew till tender, without the pork; brown the pork, take that up, then put in the chicken and fry a light brown. —

From Housekeeping in Old Virginia, 1879, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kill the chicken the day before using, split open in the back, nicely clean, and, if the weather is warm, slightly sprinkle with salt. If for breakfast, half an hour before press between the folds of a clean towel till dry, grease well with fresh butter, sprinkle with pepper and salt and lay on a gridiron, over hot coals, with the inside of the chicken down. Let it cook principally from this side, but turn often till the outside of the chicken is of a bright, yellow brown. When thoroughly done, pour over it melted butter, sprinkle pepper, and sift pounded or grated cracker. — M-rs. S. T.

From Housekeeping in Old Virginia, 1879, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the chicken and place in a deep oven with one largo spoonful of lard. Let it brown a little and add one onion, parsley, thyme, sage and black pepper, to suit the taste. Pour on it a cupful boiling water, stir well and let it simmer till well cooked. Just before taking from the fire, rub together: 1 cup cream. ] spoonful butter. 188 chice:en pee — chicken pudding with potatoes. Yolks of 2 hard-boiled eggs. 1 grated nutmeg and other spices to the taste. Stir well and pour in a pan lined with a paste. — Mrs. A. C,

From Housekeeping in Old Virginia, 1879, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs, some pepper, and a quarter-pound butter. Fill the dish with cold water, and yolks of four or six hard-boiled eggs, then dredge with flour and put on the top crust. Let it bake gradually. It will take two hours to bake. — Mrs. Col. IV.

From Housekeeping in Old Virginia, 1879, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in which the chicken was stewed. Make a batter of one quart milk, five eggs, a little salt. Poiu^ this batter over the chicken, and bake half an hour. —

From Housekeeping in Old Virginia, 1879, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart rich milk. \ pound melted butter. Pepper and salt to the taste. Stir in enough flour to make a thin, good batter. Put four young chickens, nicely prepared and jointed, in a saucepan, with some salt and water and a bundle of thyme or parsley. Boil till nicely done, then take up the chickens and put in the batter. Put all in a deep dish and bake. Serve with gravy in a boat. — Mrs. Dr. C.

From Housekeeping in Old Virginia, 1879, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up a young chicken as if to fry, and parboil it Boil and TO ROAST GOOSE DEVILLED GOOSE. 189 mash Irish potatoes. Beat up three or four eggs, add to the 2:)otatoes, and thin with milk. Season with butter, pepper and salt, stir in the chicken, and bake it. Boiled rice is a good substitute for potatoes. — 3frs. E. W. N. B. — Most of the recipes given for turkey apply to peafowl, and most of those given for chicken may be used for guinea fowl. — 3Irs. K T,

From Housekeeping in Old Virginia, 1879, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A goose must never be' eaten the same day it is killed. If the weather is cold, it should be kej^t a week before using. Before cooking let it lie several hours in weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of: Mealy Irish potatoes, boiled and mashed fiue. A small lump of butter. A little salt or fresh pork chopped fine. A little minced onion. Parsley, thyme, and a pinch of chopped or powdered sage. Grease with sweet lard or butter. Lay in a pan with the giblets, neck, etc. Pour in two teacups of boiling water, set in a hot oven, and baste frequently. Turn so that every ])art may be equally browned. Serve with gravy or onion sauce. The above recipe will answer equally as well *for duck. —

From Housekeeping in Old Virginia, 1879, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stufling made of: Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper. Place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled. Mix two tablespoonfuls pepper vinegar, celery vinegar, made 190 TO PBEPAEK YOUNG DUCKS — SALADS. mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste. Place in a hot oven, dredge with flour and baste frequently till done; when serve with its own gravy. This receipt will answer equally as well for wild goose. — Mrs. jS. T.

From Housekeeping in Old Virginia, 1879, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour. — Mrs. Col. W.

From Housekeeping in Old Virginia, 1879, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ gallon fresh oysters. The yolks of four hard-boiled eggs. 1 raw egg, well whipped. 2 large spoonfuls salad oil or melted butter. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. 2 teaspoonfuls made mustard. 1 teacup good vinegar. 2 good sized pickled cucumbers, cut up fine. Nearly as much celery as oysters, cut up into small dice. Drain the liquor from the oysters and throw them into some hot vinegar on the fire; let them remain until they are plump^ not cooked. Then put them at once into clear cold water; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all. — Mrs. E. P, G.

From Housekeeping in Old Virginia, 1879, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the salmon salad is made of the fish preserved in cans, drain it from the oil and mince the meat fine. Cut up one third as much lettuce or celery. For one box of salmon, boil four eggs hard; lay them in cold water a few minutes, shell and separate the whites from the yolks; lay the whites aside. Mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or 192 LOBSTER SALAD TEREAPIN SALAD. cream. The oil makes the smoothest and best paste. Dissolve in one teacup vinegar, 2 or more teaspoonfuls fine mustard. Pepper to the taste. Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings. Lobster salad is prepared in the same way. Take the nicest parts of the lobster. — Mrs. C. G.

From Housekeeping in Old Virginia, 1879, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop up one can of lobsters; cut in small pieces as much celery. Then cream with'one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery. — Mrs. S. T. Fish Salad, Boil four flounders, or any medium sized fish; when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar, and half a pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold piit over it a little Worcestershire sauce, and sherry wine. — 3Iiss JF'. JV.

From Housekeeping in Old Virginia, 1879, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall. TUEKET SALAD.. 193 To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace. Be careful to remove the skin from the legs. — Mrs. A. M.D.

From Housekeeping in Old Virginia, 1879, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince the turkey very fine. Have ready the following mixture, for a large company. Twelve or fourteen eggs boiled hard; mash the yolks smooth with one spoonful water; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste. Mix the turkey and celery, and pour over the mixture just before eating. — Mrs. F. C. TK

From Housekeeping in Old Virginia, 1879, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kemove the skin and fat from a turkey; mince the meat fine. Mince 2 or 3 slices lean ham. 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles; mix well together. Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream. 2 teaspoonfuls black pepper. 2 teaspoonfuls salt. 2 teaspoonfuls of mustard. Vinegar to the taste.

From Housekeeping in Old Virginia, 1879, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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194 TUEKET SALAD CHICKEN SALAD. Turkey Salad, Boil two turkeys till well done, pick out all the bones, skin and fat, and cut up the balance in small pieces. Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side. Have a large flat dish, in which put four large spoonfuls mixed mustard; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all. Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.— Jfrs. E, I.

From Housekeeping in Old Virginia, 1879, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry. ' Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dress, ing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar. When well mixed add three-eighths bottle of oil, a drop at a time, always stirring the same way. Bub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible. Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs, and the oil taken CHICKEN SALAD. 195 from the water in which the chicken has boiled. Salt and pepper to taste. Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle. — 3Irs. E.

From Housekeeping in Old Virginia, 1879, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The meat of 2 boiled fowls chopped very fine. 2 or 3 heads of cabbage cut fine. 1 cup olive oil. Yolks of 9 hard-boiled eggs. 1 gill made mustard. 1 small teaspoonful black pepper. 1 small teaspoonful salt. Mix smoothly with the oil and then add the vinegar. —

From Housekeeping in Old Virginia, 1879, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of 4 eggs beaten lightly. \ box of mixed mustard, and salt to the taste. Add slowly, beating all the time, one large sized bottle of best salad oil. Lastly, add two-thirds teacup of vinegar. — Mrs, G. C. McP, Chicken Salad, 1 head cabbage. 2 heads celery. 2 chickens finely minced. 3 small cucumber pickles. 1 tablespoonfvil mustard. A little cayenne pepper. ^ cup butter; ^ cup cream. 1 teaspoonful sugar. 196 CHICKEN SALAD — CELEEY SALAD. Boil tlie eggs hard, mash the yolks, put in the seasoning with a little vinegar. Chop up the whites of the eggs, the pickle, chicken, cabbage and celery — then mix. If liked, add a little olive oil. — Mrs, O.B.

From Housekeeping in Old Virginia, 1879, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a chicken; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful c^our and yolk of one raw egg; all of which add to the chicken one half at a time, stirring all well together. Season with salt and pepper. Let it simmer ten minutes; then add half a gill of Madeira wine, and send to the table while hot. — 3frs. P.

From Housekeeping in Old Virginia, 1879, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 boiled eggs. 1 raw egg. 2 tablespoonfuls melted butter, or 1 of oil. \ teaspoonful pepper. \ teacup vinegar. Bub the yolks of eggs smooth, then add the oil, mustard, etc., the vinegar last. Cut the celery into pieces half an inch long. Set all in a cool place. Just before serving sprinkle over a little salt and black pepper, then pour over the dressing. If you have any cold fowl, chicken, or turkey left from dinner, chop it up and mix it with some of the above — equal proportions of both — and it will make a delicious salad; or a few oysters left in the tureen will be a great addition to tho celery salad. — Mrs, /S, T, tomato salad veal and potato salad. 197

From Housekeeping in Old Virginia, 1879, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 large tomatoes. 1 tablespoonful made mustard. 1 tablespoonful salad oil. 2 tablespoonfuls white sugar. 4 hard-boiled eorgs. 1 raw egg beaten. 2 teaspoonfuls salt. 1 saltspoon nearly full cayenne pepper, f teacup vinegar. First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt, pepper and beaten raw egg — then the vinegar. The tomatoes should be peeled and sliced and set in the refrigerator — the dressing also. Just before serving, cover the tomatoes with ice broken up; sprinkle over a little salt and pour over the dressing. — Mrs, S. T.

From Housekeeping in Old Virginia, 1879, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape six common sized turnips. Add 2 cups of sugar. 1 or more cups vinegar. Mustard, celery-seed, and pepper to taste.

From Housekeeping in Old Virginia, 1879, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil your potatoes very carefully; or, rather, steam them untD very dry and mealy; cut in slices and prepare a dressing of egg^ onion, mustard, oil, pepper, salt, and vinegar, and pour over them. — W. S. S.

From Housekeeping in Old Virginia, 1879, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take equal proportions of cold veal and boiled Irish potatoes. Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, and mustard. — Mrs. M, 198 IRISH POTATO SALAD — ^LETTUCE SALAD.

From Housekeeping in Old Virginia, 1879, page 205. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with — 4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced parsley. Pepper and salt to taste. Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table. Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs. — Mrs. C. V. McG., Alabama.

From Housekeeping in Old Virginia, 1879, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart potatoes mashed fine and rubbed through a colander: 1 tablespoonful fresh butter. 1 teacupful rich milk. Cream all together and beat until light. Bub the yolks of three hard-boiled eggs with — 2 teaspoonfuls mustard. 2 teaspoonfuls sugar. 1 teaspoonful pepper. 1 teaspoonful salb. Enough pepper vinegar to moisten. Then chop the whites of the eggs very fine and mix in. Put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots. Another layer of potatoes, then the dressing, and so on, putting the dressing on top. Garnish with curled parsley, and serve. — 3frs. 8. T,

From Housekeeping in Old Virginia, 1879, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two large lettuces, after removing the outer leaves and rinsing the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them — COLD SLAW. 199 ^ teaspoonful pepper. 3 ounces salad oil. 2 ounces English, or 1 ounce French vinegar. Stir the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress. — Mrs. R.

From Housekeeping in Old Virginia, 1879, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine one head of cabbage put in a pan. 1 cup cream. And yolk of one ^gg^ beaten light. When boiled add one-half cup of strong vinegar; stir well and pour over the cabbage. — Mrs. JS. T.

From Housekeeping in Old Virginia, 1879, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash well and shred fine, a firm white cabbage. Boil one teacup vinegar. One tablespoonful butter in a little flour, stir this in the vinegar. Beat the yolks of four eggs till light and stir also in the mixture, just before taking from the^re. Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar. Pour all, when hot, over the cabbage and set away to cool. —

From Housekeeping in Old Virginia, 1879, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour over it. In winter the slaw will keep a day or two. — Mrs. W. 200 LETTUCE DEESSED FISH SAUCE.

From Housekeeping in Old Virginia, 1879, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oil. Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired. — Jifi's. JR. Lettuce Dressed, Lettuce chopped fine. \ cup vinegar. \ cup icewater. 1 tablespoonful white sugar, 1 saltspoonful cayenne, 2 hard-boiled eggs, chopped. 1 onion chopped. 1 tablespoonful made mustard. 1 tablespoonful of olive oil. — Mrs, S. T.

From Housekeeping in Old Virginia, 1879, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tal^lespoonfuls salad oil, three of vinegar and one of tomato capsup. — Mrs. JT. H. F,

From Housekeeping in Old Virginia, 1879, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six hard-boiled eggs, chopped and stirred into two cups of drawn butter. Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt to the taste. Pour over the fish and slice a lemon over all. — Mrs. S. T. 6au0e for fish — dtjtch sauce fok fish. 201

From Housekeeping in Old Virginia, 1879, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt. To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil. — Mrs. S.

From Housekeeping in Old Virginia, 1879, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hoar; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter; add: 1 spoonful walnut catsup. 1 slice of lemon. 1 or 2 slices horseradish. A little pounded mace. Salt and cayenne pepper. Boil them one minute; then take out the lemon and horseradish, and serve it up in the sauce-boat. — Mrs. H,

From Housekeeping in Old Virginia, 1879, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ \ teaspoonful flour. 4 tablespoonfuls vinegar. Yolks of two eggs. Juice of half a lemon. Salt to the taste. Put all the ingredients, except the lemon juice, into a stewpan; set it over the fire and keep constantly stirring. When it is sufficiently thick, take it oflT, as it should not boil. Ifj bowever, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable. —

From Housekeeping in Old Virginia, 1879, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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202 MAITKE d'hote SAUCE— HOESEEADISH SATTOE. MaItre d'Hote Sauce. It is nothing more than butter-sauce made thus: Add to one teacup drawn butter, the juice of one-half lemon. 2 teaspoonfuls chopped parsley. A little minced onion and thyme. Cayenne pepper and salt to taste. Beat with an eggwhip while simmering. Good for almost any dish of fish or meat. — 3£rs. jS, T.

From Housekeeping in Old Virginia, 1879, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 wineglassful vinegar. 2 wineglassfuls tomato or mushroom catsup. Pepper, salt, and mustard to the taste. Stew till well mixed.

From Housekeeping in Old Virginia, 1879, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak eight anchovies in cold water, for several hours; cut up and stew in a very little water for twenty minutes; strain into one teacup drawn butter. Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil; pour into a sauce tureen. Add a little cayenne pepper; one squeeze of lemon. — Mrs. &, T.

From Housekeeping in Old Virginia, 1879, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate one teacupful horseradish. 1 tablespoonful ground mustard. 4 tablespoonfuls vinegar, or olive oil if preferred. Pepper and salt. 1 teaspoonful turmeric. — Mrs. J. H. T. Celery sauce is good made in the same way, by adding butter instead of oil, and celery instead of horseradish. — Mrs. jP. TF^ PEPPER vrNEGAK — MUSHEOOM SAUCE. 203

From Housekeeping in Old Virginia, 1879, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Get fine-grown fresh gathered mushrooms; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been extracted, strain it, boil well with a little ginger and pepper. Do not season much, as it is the mushroom flavor to be desired. You can add seasoning as required; all necessary to keep it is enough salt and pepper. This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle. — Mrs. C. G.

From Housekeeping in Old Virginia, 1879, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar. Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead. — Mrs. S. T.

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Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together. ^ When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt. Stir the butter, sugar, and flour in. Let boil up and serve.

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Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and stir; throw in one pint young mushrooms, washed, picked, and skinned; add pepper, salt, another small piece of butter. Let it boil up once, shaking the pan well, and serve. — Mrs. S. T. 204 ONION SAUCE — WHITE SAUCE FOE FOWLS.

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Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful peppe^^ sauce. Add drawn butter and serve. — Mrs. 8. T.

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This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. Simmer gently and serve. — Mrs. S. T.

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Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nutmeg.—ilfrs. S. T.

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3 tablespoonfuls vinegar. 2 tablespoonfuls mint. 1 tablespoonful powdered sugar. 1 saltspoonful salt. Mix ten minutes before using. — Mrs. S. T. Sauces especially suitable for Fowls, though they may he used for any kind of Meats.

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Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes. Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done. — Mis. Dr. S. SAUCE FOR BOILED POULTRY— DRAWN BUTTER. 205

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One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream. — Mrs. S.

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Chop celery into pieces half an inch long, enough to fiU one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter. — 3Irs. S. T.

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Cut up six hard-boiled eggs, with salt and pepper to taste. Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme. — Mrs. jS. T.

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Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.— J!fr5. S. T.

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Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt. Pour into a sufficient quantity of drawn butter and serve. — Mrs. K T,

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Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water. 206 DRAWN BUTTER MUSHROOM SAUCE. Cover the pan and set it in a kettle of boiling water, shake it round continually, always moving it the same way. When the butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substitute milk for water. — Mrs. Dr. S.

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Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to simmer, shaking it often. — Mrs. 8. T. Dra/wn Dutter. Rub a piece of butter in a little flour, add two or three tablespoonfuls boiling water. Shake continually over the fire without letting it boil, till it thickens.— Jfrs. P. W.

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Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boil until thick. The color is finer when the sugar is added just before the sauce is done. — Mrs. S. T.

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Wash and pick one pint young mushrooms, rub them with salt to take off* the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one piat cream, lump.sf butter rubbed in flour. Boil them up and stir till done, then pour it round the chickens. Garnish with lemon. — Mrs. G. G. SALAD DRESSING — ^DRESSING FOR SALAD. 20?

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Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pep per to your taste. When well mixed together, add sweet oil in very small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not suflGicient to make the dressing thin. These are the proportions for the yolk of one rav egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proj)ortion to the quantity of dressing needed. — Mrs. McK.

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Beat two eggs. Add butter size of half an egg. \ fceaspoonful mustard rubbed smooth in a little water. 4 tablespoonfuls vinegar. \ teacupful boiling water. Set it in a bowl on top of the tea-kettle and stir until as thick as cream. — Mrs, W. IT. M.

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To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in: A teaspoonful of salt. 1 teaspoonful of sugar. 1 teaspoonful of mustard. 1 teaspoonful of pepper. A lump of butter size of half an e^g^ instead of oil. Stir well and pour out. Will keep for weeks. Good for chicken salad. — Mrs. IV.

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Turkey is more economical and better for salad than chicken To one turkey, weighing about nine pounds, allow nine eggs: 208 DEEssma for chicken salad. 7 hard-boiled eggs. 2 raw eggs, yolks and "wliites beaten separately. To each egg allow 2 tablespoonfuls salad oil, perfectly pure and sweet. 1 saltspoonful salt. 1 saltspoonful made mustard. 2 saltspoonfuls cayenne pepper to the whole amount. Celery to the taste. Lettuce leaves, if in season, using only the heart. The juice of 2 lemons. This will last a week.— Jfr^. A. M. JO.

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To four chickens, the yolks of twelve eggs mashed very smooth with: 1 raw egg beaten light. ^ teacup of mustard. ^ teaspoonful red pepper. 1 teacup salad oil. 1 cup of vinegar. 1 quart of cut celery. Salt to the taste. —Mrs. jr. W.

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1 raw egg. A little cayenne pepper (never use black pepper on lettuce), 2 tablespoonfuls best olive oil. 1 tablespoonful vinegar. — Miss R. S»

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The yolks (raw) of two eggs. Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste. If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil. This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce. Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with the salmon. — Mrs, E, P., Cin,

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1 cup of vinegar. A little black pepper. Mix together the butter, salt, pepper, sugar, mustard; add the eggs last. Have the vinegar boiling and pour it on, stirring all the time. Then pour it back in the saucepan and boil a few minutes. Pour on the slaw when cold. — Miss J^.

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1 teacup milk. 1 teacup vinegar. 4 tablespoonfuls oil or melted butter. After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, add the vinegar, salt, pepper, and made mustard to suit the taste. Keep corked in a hottle.— Mrs. A. M. D.

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Put one tumbler vinegar, and one lump butter, size of an egg, on to boil. Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all the time; return it to the fire and continue to stir, until it thickens like custard. When it is perfectly cold add one tumblerful cream, into which has been mixed one tablespoonful salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful bruised celeryseed. Bottle the dressing and it will keep for a month. — Mrs. P. / CELERY DRESSENG — BRUNSWICK STEW. 211

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2 tablespoonfnls butter. 2 beaten eggs. 1 teaspoonful mixed mustard. 1 cup vinegar. 1 cup fresh milk or cream. Boil and use cold. — 3Irs. I. JD.

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Beat light the yolk of one egg; add: 2 tablespoonfnls cream. 1 tablespoonful white sugar. 3 tablespoonfnls vinegar. 1 teaspoonful olive oil.

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A twenty-five cent shank of beef. A five-cent loaf of bread — square loaf, as it has more crumb, and the crust is not used. 1 quart potatoes cooked and mashed. 1 quart cooked butter-beans. 1 quart raw corn. 1-| quart raw tomatoes peeled and chopped. If served at two o'clock, put on the shank as for soup, at the earliest possible hour; then about twelve o'clock take ths shank out of the soup and shred and cut all of the meat as fine 212 BRUN-SWICK STEW. as you can, carefully taking out bone and gristle, and then return it to the soup-pot and add all of the vegetables; the bread and two slices of middling are an improvement to it. Season with salt and pepper to the taste; and when ready to serve, drop into the tureen two or three tablespoonfuls butter. This makes a tureen and about a vegetable-dish full. — Mrs, E.F.

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About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter-beans, and part pod of red pepper. Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter. — 3Irs. M. M. D, ^rv/nswick Stew. Take one chicken or two squirrels, cut them up and put onehalf gallon water to them. Let it stew until the bones can be removed. Add one-half dozen large tomatoes, one-half pint butter-beans, and corn cut from half a dozen ears, salt, pepper, and butter as seasoning. — Mrs. I. JS,

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Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes; cook with the meat. When done, add one dozen ears corn, one dozen large tomatoes, and one pound butter. Take out the chicken, cut it into small pieces and put back; cook until it is well done and thick enough to be eaten with a fork. Season with pepper and salt. — Mrs. It* GUMBO. 213

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Put one tablespoonful lard into a pan. Slice two onions and fry tliem in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, also one or two slices of bacon or pork, and three or four bunches parsley cut, up. Have a heaping plateful of oclira cut up; put that in the pan and let it wilt a few minutes (you must stir it), then add three or four tomatoes cut up. Then put the whole into a stewpan, pour hot water to it, not quite as much as for soup. Let it boil until quite thick. Season with pepper and salt, also red or green pod pepper. It must be dished like soup and eaten with rice; the rice to be boiled dry and served in a vegetable dish; put one or two spoonfuls in a plate and pour the gumbo over it. — Mrs. G.

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Put into a deep pot one tablespoonful lard, when hot put ip one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown; skim out the onion and do not put it back until a chicken cut up in small pieces has been fried. Stir it all the time. Have a kettle of boiling water near by; pour one or two cups of water on the chicken, stir well and let it simmer slowly. Add: 10 allspice. 8 cloves. Red and black pepper. Parsley and thyme if you like it. Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry. N. B. I^ilit is only pulverized sassafras leaves, dried and sifted; you can make it yourself. — Mrs. /S., La. Yeal Pat:^s. 3|- pounds leg of veal. \ pound salt pork. 6 soda crackers rolled and sifted. 1 tablespoonful salt. Butter the size of an egg. Hash veal and pork together, cutting very fine. Then mix seasoning very thoroughly and form into oval shapes. Put a small piece of butter and bread crumbs over the top, while in the baking dish; half a teacup water, and baste frequently while baking. In moulding it and when mixing it keep wetting HASHED MUTTON — MUTTON HASH. 215 the hands in cold water, also wet the dish when ycu begin moulding it in shape. — 3Irs. J. P. II.

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Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt. Strain this gravy and thicken it with a little flour, adding a small amount of tomato or mushroom gravy to flavor it, and a small piece of butter. When the gravy is of a proper consistency, put in the slices of mutton, and let it simmer slowly for ten minutes. Serve on a platter with parsley aud sippets of bread.

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Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with flour. Next strain it and add it to the meat with a little sauce; pepper and salt to the taste. It will take about an hour to hash.

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Cut the meat up fine, putting the bones on to stew in water; then take out the bones and put in the hash, with pepper, salt and gravy left from the day before. Let these stew at least half an hour. Put in one large tablespoonful browned flour. Add — 6 tablespoonfuls red wine. 1 tablespoonful walnut catsup. 1 tablespoonful tomato catsup. A lump of butter rolled in a little flour. If a small dish, proportion the seasoning. Beef, goose, and duck hash can be made the same way. — Mrs. R, 216 HOTCH POTCH A NICE SIDE DISH.

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During the summer season get lamb chops, which half fry. Cut up cabbage, lettuce, turnips, onions and any other vegetables, which boil, with seasoning of pepper, salt, etc.; one hour before dinner, put in the lamb chops, with some green peas; boil the potatoes separately.

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3 pounds of the scrag end of a neck of mutton. 1 small turnip. A little parsley. A little thyme. Put the mutton in the pan and cover with two quarts cold water, add the vegetables and not quite one teacup rice; one small carrot and a little celery added will give a nice flavor. When it boils, skim carefully, cover the pan, and let it simmer for two hours. Of course, the vegetables must be cut small.

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Chop fine whatever cold meat you may have, fat and lean together; add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg. Mix well together and bake in a form. This makes an admirable tea or breakfast dish. — Mrs. <T.

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Take any kind of fresh meat that has been boiled or roasted, cut up enough to make a dish; put one tablespoonful currant jelly, one tablespoonful of wine, one large spoonful butter, onehalf onion chopped, pepper and salt. Stir all together fifteen minutes. Pickle cut up is an improvement, and brown sugar can be used instead of currant jelly. — Mrs. J. T,

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Make a mince meac of turkey; after it is stewed put boiled MEAT CROQUETTES — CHICKEN CROQUETTES. 217 rice around the dish and set it in an oven to brown. Then garnish with hard boiled eggs. — 3Its. E. I.

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Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry; mix with the minced meat about one dessertspoonful chopped parsley, one dessertspoonful ground ginger, three eggs, a pinch of ground mace, pepper and salt, roll them into egg-shaped balls; have ready two or three eggs well beaten, in one plate, and flour in another; first roll in the flour, then in the egg, fry in boiling drippings; serve hot. — Mrs. T.

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Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper; add chopped parsley, moisten with 218 POTATO CEOQUETTES — CEOQTTEITES. cream sufficient to make paste; mould in a wineglass with grated cracker or bread crumbs on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring can be added at will. — ])£rs, a. F,

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Peel, boil, and mash one quart potatoes, mix with yolks of four eggs and some milk. Set on the fire, stir two minutes; set on a dish to cool or leave overnight. In the morning add a little milk, mix thoroughly, roll in bread crumbs; divide in cakes and fry in lard. Take off when done; drain, dish, and serve immediately. — Mrs. E.

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Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat; roll into balls, which must be rolled into the white of an egg, tlien into bread crumbs, and bake a nice brown. This is a nice side-dish for breakfast or tea. — Mrs. jS. G.

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Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste. Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter. Let it remain till thoroughlv done; stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown. — Miss E. JP,

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Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine — add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter. Knead all well together — if not soft enough add cream or SAUSAGE CROQUETTES ^MINCE WITH BREAD CRUMBS. 219 gravy. Make in cakes the shape of a pear; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown. — Miss M. G. L.

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2 pounds of meat. 1 cup milk. Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying. — Mrs. R. K. M.

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One pound sausage meat, two eggs, well beaten, and bread crumbs well minced. Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry in pan and serve hot. Cold ham served in the same way is delicious; mince it very jfine. —

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One pound of fresh suet, one ounce ready dressed veal, oi chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg; parsley and thyme, finely shred. Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and fry in boiling lard. When of a light brown, take out with a perforated skimmer. Forcemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs. — Mrs. A. M. D.

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Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt. 220 MmCE WITH POTATOES — HASH. Then a layer of minced meat, and so on with alternate layers, till the dish is filled. Pour over all a cup of rich cream, and be sure to have enough lumps of butter to make it rich. Bake until it is a good brown on top. — Mrs. C. M, A.

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Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and salt. Fry with butter, either in large or small cakes in a pan, the cakes rather larger than sausages. If you have cold ham, it is an advantage to add some of it to the mince; and the whole is very nice made of cold pickled beef. — Mrs, G, M. A,

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Take any kind of fresh meat chopped fine, and put into a stewpan with a little warm water, pepper and salt, and chopped onion. Cook twenty minutes; then put into a baking-dish with an equal quantity of bread crumbs, and pour over a cup of sweet cream. Bake to a light brown. — Mrs. F. D.

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One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three minutes. Then add two teaspoonfuls salt, half a small teaspoonful pepper, and butter size of an egg. After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes. Put them in the dressing, heat through, then serve. It injures meat to cook it again, making it hard and unpalatable. Should you have any cold gravy left, use it; in that case you will require less butter, salt and pepper. You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, CASSA ROLLS — MOCK TERRAPIN. 221 or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash. — 3Irs. J.

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Boil some Irish potatoes until quite done, mash them smooth and add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful butter, some pepper and salt. Bake in little cakes like potato cakes. — Mrs. F. D.

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Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from, the oysters, or some beef or veal gravy; add one large spoonful butter rolled in flour, one dozen allspice, beaten, one glass red wine, one glass walnut catsup, and pepper. Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of allspice. — Mrs. -S.

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Take the remnant of any cold meats, either boiled or roasted. * Prepare it, as if for chicken salad, in fine shreds. Mix with potatoes mashed fiine, and add two wellbeaten eggs. Season with butter, pepper, and other spices if you like. Make it into a loaf and bake it brown, or fry it in cakes if preferred. — Mrs. tT. F. O.

From Housekeeping in Old Virginia, 1879, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince cold veal very fine, sprinkle with salt and cayenno. Mash the yolks of three hard-boiled eggs, three tablespoonfuls cooking wine, three tablespoonfuls cream or milk, a little nutmeg and a little mixed mustard, a large lump of butter with a little flour rubbed in. Let all steam five minutes, and serve hot on toast. A nice relish for breakfast or lunch. — Miss E, /S., La, 222 BREAKFAST DISH — PILLAU.

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One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be rather soft, but dropping each one into a plate of pounded or grated cracker will enable you to handle them. Put into a hot frying-pan. No lard is to b(5 used, but keep the pan covered while frying. — Miss M.

From Housekeeping in Old Virginia, 1879, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.— ilffrs. J. H. F,

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Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out; then add the liquor in which it was boiled, one tablespoonful butter, four eggs well beaten; one small piece of lemon or pickle; one onion, if liked; pepper and salt Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup. —

From Housekeeping in Old Virginia, 1879, page 231. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off" half a dozen milts; half a dozen sweetbreads; half a dozen kidneys, split open. Put all together in a tub of salt and water; let them soak all night; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take it up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease ofi" of the kettle and pour it into the mill. After it is ground, season with jlack pepper, salt, and onions chopped fine, to suit the taste. If it is not rich enough, boil more middling or pork and mix with the meat; if stuffed, boil again a few minutes.

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Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion. After well seasoned, put in a baking-dish with one egg beaten 224 POTATO PIE CEUMB PIE. light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top. Calf's Head Pudding can be made in the same way. — Mrs.

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The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, and pounded mace to your taste. All laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand; cover with a potato crust, full two inches thick, and bake until the potatoes are a nice brown color. If the potatoes are scratched over with a fork, it gives them a pretty, rough appearance. To make the crust, boil and mash the potatoes with a little butter and milk and a small quantity of salt. — Mrs. M. P.

From Housekeeping in Old Virginia, 1879, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water., salt and pepper. Bake in a deep pan. — Mrs, JR>,

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A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold meat (if chicken or veal, slices of tongue or ham may be added), and herbs, pepper and salt, sprinkled over to taste. Continue these layers alternately till the dish is full; the potatoes must well cover the top, which should have some butter added, and be brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if the meat is not fat, and it should not be too fat. — Mrs, jS.

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Mince any cold meat very finely, season it to taste, and put it into a pie dish; have some finely grated bread crumbs, with a HAGGIS — SQUAB PIE. 225 little salt, pepper, and nutmeg; and pour into the dish any gravy that is at hand. Cover over with a thick layer of bread crumbs and put small pieces of butter over top. Place in the oven till a fine brown. Send to the table hot. — Mrs. W.

From Housekeeping in Old Virginia, 1879, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the chicken in fine pieces and crack the bones. Season with salt and pepper; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. Cover it with hot water. Put a plate over it and stew on a stove or over hot embers. Add one heaping teacup chopped celery to the mixture before cooking. — Mrs. A. P.

From Housekeeping in Old Virginia, 1879, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil.

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After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water and boiled slowly till tender, when a little salt and an onion clove should be added. Then take them out, drain and dry, and put in each squab a teaspoonful of butter, a little pepper, salt, minced parsley and thyme. Then put into the cavity of each squab, a hard10* 226 BEEF CAKES — ^BEEFSTEAK AND POTATOES. boiled egg. Lay them in a large, round, earthen baking dish,.three or four inches deep. Strain over them the liquor in which they were simmered. Add a tablespoonful of butter and a teacup of milk or cream. Sift in two tablespoonfuls of cracker crumbs not browned, a tablespoonful of minced parsley and thyme, and a little salt. Put in a few slips of pastry. Cover with a rich crust and bake. The same recipe will answer for robins, except that the eggs must be chopped, instead of being placed whole in the cavity of the hiid.—Mrs. jS. T.

From Housekeeping in Old Virginia, 1879, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley; season with pepper and salt, moisten with a little dripping or catsup. Cold ham or tongue may be added to improve it. Make in broad, flat cakes, and spread a coat of mashed pota toes on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown. Other cold meats may be prepared in the same way for a breakfast dish. — Mrs. D.

From Housekeeping in Old Virginia, 1879, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks of hard boiled eggs. Mix all together with butter; make very hot, and keep it so at table. — Mrs. R. Beefsteak and Potatoes, Cut up in a stewpan, with cold water, and stew till well cooked, the steak you will use; mash some potatoes with creamed butter, pepper and salt. Line a baking dish with it and put in the steak, seasoning with butter, pepper, and salt. Bake a little while. bacon fraise — macaroni. 227

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Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes. — 3Irs. M. D,

From Housekeeping in Old Virginia, 1879, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes. Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine. A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese. — Mrs. JR. H.

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Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil in a covered stewpan until soft and tender, drain off all the water; cover with this the bottom of a baking dish. Sprinkle over pepper and salt, grated cracker, bits of butter and grated cheese; then another layer of macaroni, etc., in the same order. "When the dish is filled, pour over fresh milk until all is barely covered. Sift over pounded cracker and set in the oven. If it becomes too brown, sift over more cracker before serving. — Mrs. S. T.

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Boil one-half pound macaroni in water, with salt, one small onion and two blades mace. Put in one sweetbread, chopped fine, or the same amount of fresh veal, the nice part being taken. Boil till tender before taking it up, drain off the water and add one large spoonful butter, one-half pint milk, a quantity of 228 MACARONI HOMINY CKOQUETTES. grated cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one pint skinned tomatoes, salt to the taste; one egg, beaten up, is a great improvement. Butter a deep dish and bake the macaroni a light brown. Have it served with a small bowl of grated cheese, of the best q lality, so that each one may add what they like. — Mrs, M. C. Maca/roni. Parboil enough macaroni to make a dish; lay alternate layers of macaroni, and grated cheese. Season with salt, pepper, and butter; add three eggs, well beaten, and enough milk to fill a dish. Sprinkle bread crumbs over top and bake.

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To one and one-half pound macaroni, add one pound beef, chopped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to suit the taste, one dessertspoonful currant jelly, salt and pepper. Boil the macaroni; put in a pan a layer of macaroni and a layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish. Then pour the stew over the top, and bake fifteen mmutes. —

From Housekeeping in Old Virginia, 1879, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two quarts of hominy, wash through several waters imtil the water is clear; put it on to boil in a pot half full of water, with a plate turned down in the bottom of the pot to prevent its burning. Boil for six hours — do not stir it; when done, take off the vessel and set it aside in a cool place. When it is ready to fry, put a little lard in the pan, let it get hot, and mash in the hominy; then add a little salt. Put it in the pan and press down; let it fry till brown, turning it upside down on the dish. — Mrs. P. TF".

From Housekeeping in Old Virginia, 1879, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one cup cold boiled hominy, add two teaspoonfuls melted FKIED HOMINY — SWEETBKEAD, MUSHROOM PATES. 229 butter, and stir it well, adding by degrees one cup milk, till all is made in a soft light paste; adding one well-beaten egg. Koll into oval balls with floured hands; dip in beaten egg^ then roll in cracker crumbs and fry in hot lard. — Mrs. M.

From Housekeeping in Old Virginia, 1879, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiflen the mixture. Fry like mashed potatoes. — Mrs. JE.

From Housekeeping in Old Virginia, 1879, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it. — Mrs. TF.

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After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thickening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them.

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Sweetbread and Mushroom Pat:6s. Ten sweetbreads, parboiled, skinned and all the fat removed; cut into small pieces. Add one even teaspoonful salt, one can of French mushrooms. Slice thin, add to juice one teaspoonful salt, one teaspoonful pepper, one saltspoonful powdered mace, lump of butter size of guinea egg. Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping spoonful corn starch, well mixed in the sweetbread. Let it boil up once, stirring to prevent sticking. Serve in puff" paste shapes, hot. A little chopped parsley may oe added.— JIfrs. B. B. 230 TO STEW MUSHE00M8 — FONDEE.

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One pint musliroom buttons, tliree ounces fresh butter, pepper and salt to taste, lemon juice, one teaspoonful flour, cream or milk, a little nutmeg. Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stewpan, with, the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer; remove every particle of butter which, may be floating on top, and serve. — -

From Housekeeping in Old Virginia, 1879, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off" stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a hot dish. Put a small piece of butter on each mushroom, season with pepper and salt; squeeze over them a little lemon juice. Place before the fire, and when the butter is melted, serve quickly. — Mrs, C. G.

From Housekeeping in Old Virginia, 1879, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season "with pepper, salt, and catsup. — Mrs. S.

From Housekeeping in Old Virginia, 1879, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix cold rice with well-beaten eggs, season with pepper, and salt. Then cook like scrambled egg; don't let the rice burn.

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Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste. Let it stew until perfectly well cooked. When nearly done, add one lemon. — Miss M. M, B,

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Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning. — Mrs. JS. T.

From Housekeeping in Old Virginia, 1879, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste. — Mrs. 0» B, 232 SPICED APPLES — EGGS.

From Housekeeping in Old Virginia, 1879, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 pounds apples pared. 1 quart vinegar. 1 ounce stick cinnamon. BoU the sugar, vinegar, and spices together; put in the applea "when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them.

From Housekeeping in Old Virginia, 1879, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands. Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes. Excellent side dish for winter or spring. — Mrs. jS. T. -•>- Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is imnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom. boiled eggs — egg cups, a breakfast dish. 233

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Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly. —

From Housekeeping in Old Virginia, 1879, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done. — Mrs. J3,

From Housekeeping in Old Virginia, 1879, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in. — Mrs. A. M. D.

From Housekeeping in Old Virginia, 1879, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, mix in one tablespoonful corn starch. Mix this with the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven. — Mrs. M. E. L. W.

From Housekeeping in Old Virginia, 1879, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in; pepper, one teaspoonful salt. — Mrs. E. W.

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3 eggs beaten to a thick froth. |- teacup grated cracker. 3 tablespoonfuls grated cheese. Cook in a frying-pan with butter. Some persons add chopped thyme and parsley. — Mrs. P,

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3 eggs (yolks and whites beaten separately). Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a little salt. Pour this mixture into a moderately hot pan, greased with butter. When this is nearly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface. Run a knife carefully around the edges, and turn into a heated dish when done. 236 POACHED EGGS — HAM AND EGGS. It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan. — Mrs. M, C. G.

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Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt — never pepper, as some persons do not use it, and it mars the appearance of the dish. — Mrs, S. T.

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Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve. — Mrs. S. T.

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Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When it rises up, dish it immediately on toast. — Mrs. S.

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Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water. Let the pan remain on the fire, so as to keep the ham gravyhot, that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook a light brown, not allowing the yolks to get hard. Lay an egg on each sKce of meat,— HAM AND EGG PUDDING STtTFFED EGGS. 237 Ham and Egg Pudding. (A Spring Dish.) A light pint of flour. A pint of milk. A small piece of butter. Salt and pepper to the taste. Sprinkle some slices of boiled ham (both fat and lean) with pepper, and lay them across a deep dish that has been greased. Then pour the pudding batter over the bacon and bake quickly.

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Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling milk seasoned with salt, pepper, and one tablespoonful butter. Bake a light brown. — 3fiss iV". Baked Eggs for Dinner. Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper and salt. Place in a buttered pudding dish a layer of sliced eggs, dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs, and so on to the top, being careful to let the top layer be of bread crumbs. — Mrs. A. M. D.

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Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom.

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Boil six eggs very hard. Peel them, and after having sliced a bit ofi* of each end to make them stand well, cut in halves and extract the yolks. Bub up the yolks with a pinch of pepper and salt, melted butter, bread crumbs, and finely chopped celery. Fill in the whites nicely, stand on end in the pan, laj bits of butter on each egg and bake. — Mrs. D. P, 238 VEGETABLES — TO COOK: ASPARAGUS.

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If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them in the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, get your vegetables from market as early in the morning as possible. As soon as gathered or brought from market, all vegetables should be carefully picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner. Put them on in water neither cold nor boiling hot. The slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre. Just before they are thoroughly done and tender, add sufficient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and drain. Place them in a hot dish and put a large tablespoonful of fresh butter over them. In cooking dried peas and beans, as well as corn, put up in brine, always soak them the overnight,, These vegetables should first be parboiled, whether they are to be used for soup or for side dishes.

From Housekeeping in Old Virginia, 1879, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Early in the morning, either buy the peas from market or have them gathered in your garden, while the dew is on them. Shell and lay in cold water till half an hour before dinner. Then put in boiling water and boil steadily a half hour. Add a little salt, just before taking from the fire. Drain, add a heaping tablespoonful fresh butter and put in a covered dish. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As soon as you get the asparagus from market or your garTO COOK ASPARAGUS TO FRY ONIONS. 239 den, throw into salt and water, after scraping the outer skin and tying up in bunches. Put on to boil one hour before dinner. After boiling thirty minutes, drain, cut in pieces half an inch long, and put in the saucepan with enough milk to cover them. Just before serving, add one tablespoonful fresh butter, in which one teaspoonful flour has been rubbed. Season with salt and pepper. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with^ a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot. — Mrs. JP. W.

From Housekeeping in Old Virginia, 1879, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over them and set them to bake. Or place them whole in the baking dish with butter and bread crumbs.

From Housekeeping in Old Virginia, 1879, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil till tender, in milk and water. Pour melted butter over them, and serve; or chop up and stew with a little milk, butter, and salt.

From Housekeeping in Old Virginia, 1879, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry 240 TO DEESS EAW ONIONS TO STEW CYMLINGS. brown, with a large slice of fat pork. Add pepper and salt. —

From Housekeeping in Old Virginia, 1879, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice and chop fine, and put in weak salt and water till just before dinner. Then drain off and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two tablespoon fuls made mustard, two tablespoonfuls white sugar, one tablespoonful salt. Lay a large lump of ice on top, and garnish with curled parsley; which, eaten after onions, is said to remove the scent from the breath. — Mrs. S. T,

From Housekeeping in Old Virginia, 1879, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pe])per, fresh butter and a little cream. — Mrs, S. T. To Stew Cymlings (or Squash, as it is sometimes called). Peel -and boil till tender. Run through a colander. To a pint TO FRY CYMXINGS — TO BOIL GREEN CORN. 241 of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown. — Mrs. /S. T.

From Housekeeping in Old Virginia, 1879, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like. — Mrs. G. B.

From Housekeeping in Old Virginia, 1879, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown.

From Housekeeping in Old Virginia, 1879, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt. Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top. — Mrs. M. C. G.

From Housekeeping in Old Virginia, 1879, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour. 242 CORN PUDDING COEN FRITTERS. Strip off tlie silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve hot— Mrs, JS. T.

From Housekeeping in Old Virginia, 1879, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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, 3 eggs, whites and yolks beaten separately. 3 tablespoonfuls melted butter. 1 dessertspoonful white sugar. 1 heaping teaspoonful cornstarch or flour. 6 ears of com. "With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve. — Mrs. JS. T. Corn Pudding, One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish. — Mrs. Dr. E.

From Housekeeping in Old Virginia, 1879, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 dozen ears corn. 6 eggs, beaten well. Salt to the taste. Grate the corn, add to it «the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter Cake-turner is convenient for turning them. — Mrs. Dr. JT. CORN FRITTERS — BAKED TOMATOES. 243

From Housekeeping in Old Virginia, 1879, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 large ears of corn, cut three times (not grated). 1 teacup sweet milk (or more, if the corn is not juicy). 2 teaspoonfuls flour. Salt and pepper to taste. Make the mixture the consistency of a soft batter, and fry in lard or butter. — Mrs. A. W,

From Housekeeping in Old Virginia, 1879, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry. — Mrs. A. P.

From Housekeeping in Old Virginia, 1879, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart peeled and sliced tomatoes (not scalded). 1 cup sugar. 1 dessertspoonful salt. 1 roll of bread. Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve. — Mrs. S. T.

From Housekeeping in Old Virginia, 1879, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread 24:4 STEWED TOMATOES — EOPA VIGA. on them. Spread on top a layer of heavily buttered light bread, and bake. — Mrs, M. G. C,

From Housekeeping in Old Virginia, 1879, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black pepper. Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve. — Mrs. 8. T.

From Housekeeping in Old Virginia, 1879, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan. — Mrs. V. P. M.

From Housekeeping in Old Virginia, 1879, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained. — Mrs, I. G.

From Housekeeping in Old Virginia, 1879, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed? Sprinkle with salt and pepper, take the tomatoes out, thieken the gra-vy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot. — Mrs. C. L. T.

From Housekeeping in Old Virginia, 1879, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select fine ripe tomatoes. Pour boiling water over them so TOMATO TOAST LIMA BEANS. 245 as to remove the skins readily. Put them in a pan of melted butter, with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot. — Mrs. A. D.

From Housekeeping in Old Virginia, 1879, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream. — Mrs. Dr. G.

From Housekeeping in Old Virginia, 1879, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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